Tuesday, July 29, 2014

Spicy Pinto beans - (a rajma look a like...)

 Pinto beans  as are most other beans provide high quality protein . These are all necessary for growth and tissue building. Pinto beans are also rich in fiber. Dietary fiber helps to stabilize blood sugar levels
.Pinto beans are packed with iron, zinc, potassium, phosphorous, magnesium, thiamin and folate.

Its so tasty ,so not just prepare regular refriedbeans ,add some spice  and prepare the same way as you use kidney beans. 

if you compare Pinto beans provide a little bit more fiber , protein  ,folate ,Magnesium than kidney beans. also it can be easily mashed.

serve it with rice for a one pot and filling meal.

Spicy Pinto beans
what you need :

  • 1 cups raw  pinto beans 
  • 3 tbsp canola /coconut oil
  • 1 tsp cumin seeds
  • 1  medium onion (approx 1/2 cup when chopped)
  • 1 large tomato    (approx 1/2 cup when chopped)
  • 2 cloves fresh garlic
  • 1 tbsp fresh ginger
  • 2-3  green chilli (optional)
  • Handful of freshly chopped coriander
  • 1 tsp salt
  • whole spices
  • 2-3 cardamom
  • 2-3 cloves
  • 1 inch cinnamon
  • 1 tsp garam masala  ( or just add corriander powder+ cumin powder 1/2 tsp each)
  • 1/4 tsp turmeric powder
  • 1/2 tsp paprika / red chilli powder

process :

If you are using raw pinto beans, soak them overnight. 

cook them in a pressure cooker or boil them until soft.

mash them with a masher while its still hot.

heat oil in a pan.

add whole spices and and saute till cloves changes its color.

now add finely chopped ginger ,garlic ,onions and  masala.

cook till they the onion becomes pink/transulucent in color .

add cumin powder, turmeric powder ,paprika powder.

add finely chopped tomatoes and cook for about 5 min till the tomatoes are well cooked

Now add the mashed pinto beans ,salt 

mix well and cook on low heat covered for about 5-10 min 

garnish with chopped cilintro

Serve with brown rice, jeera rice, roti, chapatti or naan. or use it as a spread on the bread.

Note :  its very important to soak Beans/lentils before you cook for health reasons. soak for 8-10 hours. Discard the soaked water ..Soaking beans overnight in cold water helps not only in reducing cooking time ,but also reduces the compounds that make gas, which can cause bloating. Another soaking method is to place the beans in a pot, cover them with water and boil them for a few minutes. After boiling, let the beans soak overnight.

while cooking beans/lentils ,add water in ratio of minimum 1:2  for 1 cup of soaked beans ,add 2 cups of water. 

before mashing cooked beans,drain water . then mash. Do not discard drained water.add this water as needed to adjust your palates .

Nutrition info :
Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 307
% Daily Value *
Total Fat 11 g18 %
Saturated Fat 1 g4 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 600 mg25 %
Potassium 753 mg22 %
Total Carbohydrate 38 g13 %
Dietary Fiber 10 g38 %
Sugars 5 g
Protein 12 g25 %
Vitamin A12 %
Vitamin C19 %
Calcium8 %
Iron19 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Monday, December 9, 2013

Cranberry-coconut chutney

I love cranberries , those tangy ones are good for everything i make . cooked with lentils or with brown sugar its versatile taste just goes well with everything.

you can prepare a variety of dishes with this ,this also adds good color to your dish.

This is perfect season to dish out those little Berries that are star of thanksgiving.

Stock them up now. String them is easy ,just keep them in a cover and put in your freezer. Use them as needed thru out the year!!

here is a simple chutney with cranberries. In fact this recipe is traditional South Indian coconut chutney ,just replaced tamarind with cranberries.

8 oz or 1 cup fresh Cranberries
2 tbsp oil
1/2 cup coconut pieces or grated . (you can use thawed frozen coconut,but fresh ones will taste best)
1/8 tsp turmeric
a pinch of hing / asafoetida
1 tsp black mustard seeds
1/4 tsp fenugreek / methi seeds
1tsp urad dal
8-10 red chillies  (number of chillies depends on hotness of the chillies and  also how much you can handle)


1 tsp oil
1/2 tsp mustard seeds
1 red chillie
a handful of curry leaves

How it’s done:

in a small pan, heat oil, and add mustard, fenugreek, coriander seeds, urad dal, red chillies and saute them till you get nice aroma.

add asafoetida and turmeric to it.

In a mixer grinder , grind all the spices which you fried till you get see coarse powder 

add salt, cranberries and coconut and grind well. Add little water if necessary.

heat oil ,add mustard seeds ,redchillie pieces. when mustard seeds crackle add curry leaves. pour this to grinded paste

this goes well with rice /dosa/or spread on  flat bread.

Thursday, September 12, 2013

Maida Savory/Crunchy Diamond biscuts

Maida savory /Maid Biscuit ,takes me to my childhood days wherein my mom always does these crunchy snacks for us to relish during evening returns on our school days.
I must say we would never stop munching these crunching snacks if we are before TV show.Well coming back to present, my little one really liked her first bite of these crunchy biscuits and asks me to prepare it.

Here is the Easy recipe of these diamond cut maida biscusts.
Maida Biscuts

  1. All purpose flour/Maida - 1 1/4 cup
  2. Ghee or butter -2 tbsp
  3. Cooking soda/baking soda - 1/3 tsp
  4. Chilli powder - 1 tsp
  5. Hing/Asafoetida -1/4 tsp
  6. Agvine-1tbsp
  7. Salt as needed
  8. Oil for frying

  • First mix  maida,  butter (or ghee) and cooking soda well with your hands as you add water and knead into a stiff but smooth dough.
  • Now add chilly powder,salt,agvine and knead well and keep it aside for 10 minutes closed with lid.
  • Roll it out just as you do for chapati (neither too thin nor thick)
  • Using a biscuit cutter/roller or even a knife, cut the dough into diamond shapes or squares. 
  • Heat oil and deep fry it in batches till golden brown.

You can munch them with ketchup/sauce of your choice.

Sunday, July 14, 2013

Nuvvu undalu /sesame seeds laddu

This is simple ,yet very delicious and nutritious snack with just 2 ingredients.. My favorite 'laddu' . with goodness of sesame seeds,this is an excellent one for kids and elders

There are many varieties of sesame seeds ,most common are ivory colored ones. Darker seeds also taste very well for this recipe ,and it will be more flavorful.
I  used the pale colored ones.

Here is the recipe...

makes 6-8 laddus

What you need:
Sesame seeds 1 cup
grated Jaggery 1 cup (adjust this quantity based on your taste)
if you don't have jaggery ,use brown sugar (reduce quantity to 3/4th cup)   ,but it may not be as flavorful as original ,but still good.
cardamon  2-3 pods (optional)

How to proceed:
 Dry roast the sesame seeds till they turn golden color and release Aroma. This is very important to roast properly ,if not roasted  ,end result will not be good.  Sesame seeds will start to crackle when heated. Its the sign that they are roasted.

 Do not over roast  ,they change to dark color when over roasted and may taste bitter. Allow it to cool.

2) grate jaggery.

3) using grinder/Mixer, pulse sesame seeds and make coarse powder.
4) Add powdered jaggery to this and blend it again ,consistency should be little bit coarse.

5) Transfer this mixing bowl ,make sure its blended properly.
6.) shape into round balls. ,if required add 1-2 tsp of milk to make round shape. Normally oil that is released from sesame seeds will be sufficient to bind

6) Enjoy your laddu's.

Storage :  stays 2 days out side , if kept in fridge it can stay up-to a week.

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 276
% Daily Value *
Total Fat 12 g18 %
Saturated Fat 2 g8 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 17 mg1 %
Potassium 239 mg7 %
Total Carbohydrate 41 g14 %
Dietary Fiber 3 g11 %
Sugars 35 g
Protein 4 g9 %
Vitamin A0 %
Vitamin C0 %
Calcium27 %
Iron23 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Thursday, June 20, 2013

tindora /Donadakaya Karam Kura ( Tindoora/ivy gourd with peanuts and spices)

This is one lovely and tasty vegetable that can be used in any dish.  This has very good medicinal value.This contains chemicals that may reduce blood sugar levels.This also helps in reducing Constipation,Skin wounds, when applied to the skin. This is normally part of diet for new mothers.

Prepping this vegetable may be little bit time consuming ,but your efforts will be rewarded by its great taste.

This can be prepared in many ways , deep fry or shallow fry,or steam and season it or Grill it and prepare a chutney. Whatever is your way it tastes unique .

this recipe pairs Ivy Gourd with peanuts  and Sesame seeds  has enough protein and excellent taste. This can be used as side dish for rice or a roti or for stuffing in your pita bread or flat bread.


Ivyr gourd /Dondakayalu-  1 cup  (accordingly)

coriander seeds-1 tsp
Ground nut- 4 tsp
sesame seeds - 3 tsp  
split bengal gram/chana dal- 2 tsp
Urad dal - 1 tsp (optional)
cumin seeds - 1 tsp
red chillies-5/6 (depending on variety you are using ,some gives color ,but may not be hot and vice versa)
Garlic pods - 2-3 (optional ,i didn't added them )

others :
Salt-1 tbsp
Cilintro- bunch
oil- 2 tsp 

1.Take pan and dry roast  all the ingredients under spice mix  separately.
Grind it to coarse powder .

2.Cut Ivy gourd making  a horizontal slit as shown 

To expedite cooking process ,i keep these ivy gourd pieces in microwave for 3-4 mins. No need of adding any water etc. this is optional

3.heat pan  add oil ,and add these pieces   ,add salt ,mix will,keep in low heat .
Cover with lid. 
Tip: generally placing a vessel with water on the lid ,helps in speeding up the cooking process.

stir in between and cover and cook in low heat till they are soft and tender.

4. now add the powder prepared in step 1.Mix well till the powder is coated well.
sprinkle 1-2 tsp of water if needed.cover and cook for 2 mins.

5.adjust salt and garnish with cilantro.

Wednesday, May 1, 2013

Long Bringal Chutney/Vankaya Pachadi

Brinjals are one such flavorful vegetables one can try them for many recipes.Most of us love brinjals especially stuffed curry's with them. we get to see different varieties of brinjals at different places. Being at Bangalore we get to see these long brinjals which we don't get to see in Andhra.
                     This time I tried chutney with these brinjals a step away of  doing routine currys/gravys. Trust me it came out "wow". serve with hot rice/pulkas


  1. Long Brinjals-4/5 chop them into medium sized chunks
  2. Mustard-2 tbsp
  3. fenugreek seeds/methi-1 tbsp
  4. Urad dal-1tbsp
  5. coriander seeds-1tbsp
  6. red chillies-8-10
  7. oil-2 tbsp
  8. tamarind- small lemon size
  9. garlic cloves-4


  • Soak tamarind for about 10 minutes and extract thick juice.
  • Heat oil in a pan and fry chopped brinjals till they become soft.add little salt so that brinjals get to become soft soon. add garlic cloves and fry about couple of minutes.
  • In a small pan, heat oil, and add mustard, fenugreek, coriander seeds, urad dal, red chillies and saute them till you get nice aroma.
  • In a mixer grinder , firstly grind all the spices which you fried till you get see coarse paste as shown in below image.

  • Now add Thick tamarind juice and grind once again.you will get to see very smooth paste as shown below.

  • Finally add brinjals and garlic cloves and grind it only once(use inch option) so that brinjal would get crushed and turn into paste. Your aromatic spicy brinjal pachadi is ready to pamper your tastebuds and it can be used for about 2 days.

Sunday, April 28, 2013

Mushroom Pulav

I was not a big fan of mushrooms. i wanted to try some thing with mushrooms after buying a fresh lot from grocery stores.After googling for what does this weird looking veggie(?? ,well no offence mushroom lovers.. i was not sure at some point of time if this a vegetarian ) ,i wondered at the healthy benefits and nutrition .

This is a one pot recipe ,for those weekends or dinners . Once you prep the veggies and added all that your rice cooker,you can sit back and relax.

Ingredients (serves 2-3)

Mushrooms - 2 cups
Onions - 2 big,sliced thinly
Mixed vegetables - 1 cup (its optional, but i like more veggies you can add anything from carrots,green peas,corn,beans cauliflower etc)
Basmati Rice  or long grain rice- 2 cups

ingredients for Marinating
list -1
yogurt  -  1/2 cup
Ginger garlic paste - 1 tsp
Red chilly powder/paprika - 1/2 tsp
turmeric powder - 1/4 tsp
Garam Masala  - 1/2 tsp (optional  ,add pulav masala if you don't have this)
Salt to taste
lemon juice - 2 tsp
Mint and Coriander leaves - handful

Pulav Masala :
Cinnamon - 1' stick
Cloves - 2-3
Cardamom - 1
Star Anise - 1
Shahjeera - 1/2 tsp (i used jeera ,as i'm short on shajeera)
corriander seeds - 1tsp
pepper corns -3 to 4
dry roast all these and grind it to a powder. or you can use store bought masala

For the seasoning
any Oil+Ghee /butter  - 3- 4 tbsp  (be little bit generous here ,as it helps rice to become non-sticky)

1.chop mushrooms big pieces  ,add yogurt and all the ingredients listed under list  mix well and let it stand for 15-20 mins

2. soak rice for 10 mins and then drain and keep aside.

3  prep all the veggies you are adding.

4. Hear oil in a thick bottom pan/ stock pot/pressure Cooker . add onion pieces ,marinated mushrooms. let it cook well. add mixed vegetables ,pulav masala powder

mix well. Adjust salt ,add as required. now add drained rice.

4. if you want  to use electric cooker ,now transfer all these contents to cooker and add water.

5. water quantity depends on the rice you are using. in general for 1 cup rice add 1 and 1/2th cup of water. less than if you cook rice normally (1:2 ratio)

6. if using stockpot Cover with a lid and cook for 15 minutes ,till the water is fully absorbed , if using pressure cooker ,till 2 whistles
    Switch off the flame and leave it undisturbed for another 15 minutes.
Open the lid and fluff the rice with a fork.

7.  for garnishing add chopped cilantro leaves ,mint leaves .You can top it with fried onions /broccoli etc.

this can be eaten as it is. or with Raita.

this is my entry to foodabulous event ,click here for more details

Saturday, April 27, 2013

Urad Dal Bonda/Mysore Bonda

Urad Dal Bonda's/Mysore Bonda are easy snacks one can try on any evening. These are very simple to prepare and here is the recipe .Garlic chutney for these Bondas goes very well.


  1. Urad Dal-1 cup
  1. Onions-1/2(sliced chopped into small peices)
  1. green chillies-1
  1. Curry leaves-bunch
  1. coriander leaves-small bunch-finely chopped
  1. Garlic-1/2 cloves(optional)
  1. salt-as needed
  1. Oil-as needed for deep frying
  1. Ginger- small piece
  • Soak Urad dal for about 2 hours in warm water.
  • drain off water completely and in mixer jar, add soaked urad dal, green chilies ginger, curry leaves, garlic, and grind with very less water to get very smooth batter.
  • Add chopped coriander leaves and chopped onions and mix the batter properly by adding needed salt.
  • Heat oil in a pan/kadai and also keep small bowl of water to  grease your water and make desired sized balls
  • drop in the oil carefully and fry them slowly on both sides on low flame.
  • serve with any chutney of your choice,I tried with this garlic chutney.