Sunday, September 16, 2012

Kudumullu / Kolulattai

                        Happy Ganesha chaturthi to all my viewers and friends!!

Kudumullu Ingredients:
  • 2 cups Rice flour
  • 3 cups Water
  • 2 tsp Oil
  • a pinch of salt

Stuffing Ingredients:
  • 2 cups Black Sesame seeds
  • 1 cup Fresh shredded Coconut
  • 1 cup Jaggery Powdered
  • 2 Cardamon  powdered

  1. Dry roast the sesame seeds and transfer to a plate. When cooled grind it in a mixer jar to a coarse powder.
  2. Now transfer it in a bowl, add coconut, jaggery and cardamon powder and mix well. Keep it aside.
  3. Now boil 3 cups of water in a vessel.
     4. Add oil and salt to the boiling water. 
     5. Now add the rice flour to it, do not stir it.
     6. Reduce the flame and close with a lid for 3-4 mins.
     7. Now remove the lid and stir it with a spatula with out any lumps.

     8. Again close the lid and cook for 2 mins in a very low flame.
     9. Remove the dough from heat and knead it well to a soft dough.
    10. Make small balls out of the kneaded dough.
    11. Roll into small puri by keeping in between a clean plastic sheet.

    12. Place this puri in the Kadubu mould and place the 1 tbsp of stuffing/ filling on one side. 

    13 .Close the mould tightly and remove the extra dough on the sides.


    14. Unmould and slowly lift the kudumullu and place gently on a plate.
    15. Make remaining dough the same way.
    16. Now place these stuffed Kudumullu in a idly cooker and drizzle some oil on top of it.
    17. Cook for 5-6 mins.
    18. Serve hot or cold. Enjoy this delicious Kudumullu.

  1. The stuffing can be differed by adding different ingredients.
  2.  Spicy kudumullu can also be made by adding green chillies, and moong stuffing.

  3. Remaining dough can be made into small balls and steamed for 6-7 mins.
  4. Season with mustard seeds, urad dhal, green chillies, turmeric, coriander leaves and salt.
  5. This will make a good snack.

Thursday, December 22, 2011

Eggless Christmas Cake

                                       Merry Christmas and Happy New year

  • 1 1/2 cup All purpose flour
  • 3/4 cup Sugar (powdered)
  • 1 pinch Salt
  • 1 tsp Baking Soda
  • 2 tbsp Orange Zest (Optional)
  • 1/3 cup Oil
  • 1 tbsp White Vinegar
  • 1 1/4 cup Cold water

  1. Sieve the flour, sugar, salt and baking soda together. Transfer it to a bowl.
  2. Add orange zest, oil, vinegar and water to the bowl and gently mix them without lumps.
  3. Now transfer it to a greased microwave oven safe bowl.
  4. Microwave on high for 6-8 mins.
  5. Check by inserting a toothpick.
  6. Allow it to cool and then flip it upside down on a flat plate.
  7. Allow it to cool completely and then layer it with any frosting.
  8. Enjoy this Eggless Orange Cake which is done in minutes.

  1. I used Orange zest for orange flavour. You can also use lemon zest or cocoa powder instead.
  2. This cake can also be made in normal baking oven as regular cakes are baked.


Tuesday, September 6, 2011

Chicken Patties

  • 1/2 lb Chicken boneless
  • 1 Potato boiled and crushed
  • 2 cups Onion finely chopped
  • 1 1/2 Ginger, garlic and green chili paste 
  • 1/2 tsp Garam masala
  • 1/2 tsp Red chili powder
  • 1 tsp Dhania powder
  • 1/4 tsp Turmeric powder
  • 3 tbsp Coriander leaves chopped
  • 2 tbsp Mint leaves chopped
  • 2 Eggs beaten
  • 2 tbsp Oil
  • 1 cup Bread crumbs
  • Salt to taste

  1. Wash the chicken and pressure cook in a cooker for 1 whistle with enough water to cook.
  2. Allow it to cool and then shred the chicken and keep aside.
  3. Now heat a pan add oil, when hot add onion, ginger garlic and green chili paste, garam masala, chili powder, dhania powder and turmeric powder.
  4. Saute it for 2 mins and transfer to a bowl.
  5. Add shredded chicken, potato, coriander leaves, mint leaves and salt.
  6. Mix them all well and make small round flat patties.
  7. Dip each patties in the beaten egg and roll it over the bread crumbs and keep aside.
  8. Now heat oil in a pan and shallow fry the patties until golden brown on both the sides.
  9. Remove and place it on a paper towel and serve hot with green chutney and ketchup.
  10. It can be served as burger along with breads.

Monday, September 5, 2011

Banana Pith Fry / Valathandu poriyal

  • 1 Banana Pith or stem
  • 1/2 cup Onion finely chopped
  • 1 sprig Curry leaves
  • 2 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 2 tbsp Chana dhal
  • 1 tsp Turmeric powder
  • 1/2 tsp Chili powder
  • 1/4 cup Shredded Coconut
  • 2 tbsp Coriander leaves chopped
  • 1 tsp Salt
  • Salt to taste

  1. Take the banana pith/stem and peel the outer layers until the inner white core is formed.
  2. Now wash and cut into thin circles.
  3. While cutting each circles thin strand of fibres are visible, roll your fingers over it and discard the fibres.
  4. Proceed this step with each circles.
  5. Now chop into small cubes.
  6. Add 1/2 tsp turmeric powder and 1tsp salt.
  7. Rub on these pieces and allow it to rest for 5-10 mins.
  8. Now squeeze out the excess water and wash thoroughly.
  9. Pressure cook these washed pieces along with 2 tbsp water, salt, turmeric powder and chili powder for 1 whistle and keep aside.
  10. Now heat a frying pan, add oil, when hot add mustard seeds.
  11. When the seeds splutter add chana dhal and curry leaf.
  12. Add onions and fry until golden brown.
  13. Now add the cooked banana pith and fry till all water is evaporated.
  14. Switch off the flame and add coconut and coriander leaves.
  15. Mix them well and serve hot as a side dish.
  1. Those suffering with Kidney stones can have this dish often. Its rich source of fibre helps to dissolve the stones.

Thursday, May 5, 2011

Egg Bonda

  • 4-6 Hard boiled eggs
  • 1 cup Bengal gram flour
  • 1 tsp Rice flour
  • 1/2 tsp Chili powder
  • 1 tsp Oil
  • 1 pinch Asafoetida
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • Water
  • Oil for deep frying

  1. Discard the shells of the eggs and keep aside.
  2. Now in a bowl add gram flour, rice flour, salt, chili powder, asafoetida, turmeric powder, 1 tsp oil  and mix well.
  3. Now add water and mix to a thick batter.
  4. Heat oil for deep frying.
  5. Dip the whole egg or halved egg in the batter and drop into the hot oil.
  6. Fry until nice golden brown color is formed.
  7. Remove and place on a paper towel.
  8. Serve this delicious Egg bonda as a snacks.

Benne Biscuit / Butter Cookie

  • 2 cups All purpose flour ( maida)
  • 3/4 cup Melted butter / Oil
  • 1 1/2 cup Sugar powdered
  • 3/4 tsp Baking powder
  • 1 pinch Salt

  1. Preheat the oven to 350 F
  2. In a bowl add all purpose flour, baking powder, sugar and salt.
  3. Mix well and now add butter or oil little by little until the flour is in a crumbled form.
  4. When hold firm a solid ball should be formed.
  5. Now make small equal size balls and place on the baking tray lined with baking sheet.
  6. Place the tray in oven and bake for 15-18 minutes.
  7. Do not over bake. Remove the tray from oven and allow it to cool.
  8. Serve this delicious very soft cookies.
  9. Store in air tight container for days.
  10. This is a very special biscuits seen in Bangalore's Iyengars bakery.
  11. Our all time favorite.

Carrot Palya

  • 4 Carrots
  • 2 Dry chillies broken
  • 2 cloves Garlic crushed
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Mustard seeds
  • 1 tsp Urad dal
  • 2 tbsp Oil
  • Salt to taste

  1. Peel the skin of the carrots and wash thoroughly with water.
  2. Now grate the carrots with grater and keep aside.
  3. Heat a pan, add oil, when hot add mustard seeds, when the seeds splutter add urad dal, dry chillies and crushed garlic.
  4. Fry until the dal turns golden brown, add turmeric powder and mix well.
  5. Now add the grated carrots and salt. Mix well and close the lid.
  6. Reduce the flame to medium heat. Cook for 5-10 minutes.
  7. Fry well and transfer to a serving bowl.
  8. Serve as a side dish with rice and chapati.
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