Showing posts from March, 2013


Left over pongal at home or wanna try something new,try this easy recipe for a change:-)Pongal vada!!


Pongal(Khara-spicy)- 1 cup(note:left over pongal can be used,should be in room temperature)Onion -1 chopped wellChillies- 1 or 2(optional)Besan - 1 cupRice flour - 2 tspSalt to tasteOil for frying


Take a big mixing bowl and add pongal,besan ,rice flour,onion,chillies and salt.Mix well without adding any additional water as the water content in pongal will be quite sufficient.Heat a frying pan with oil and keep it ready.Now make small lemon sized balls with the batter and fry them in the pan until golden brown on low to medium heat.Remove from pan and pat dry the extra oil.Serve hot with chutney!

Preparation Time: 15 minutes

ZITRONE PICKLE(Zitrone Uppinakayi)

While the original intent of making pickle was to preserve the seasonal vegetables,it has over centuries become an intrinsic part of Indian culinary experience!No meal is considered complete without a dash of pickle:)Pickle making is a tradition and each region have their own twist to the recipes.Spurred by the availability of zitrone(lemon like) in Germany,I was motivated to try making a zitrone pickle!It tasted real yummy an here goes the recipe:)


Zitrones - 4-5(big)Fenugreek seeds - 2 tspAsafoetida(Hinge) - 1/4 tspRed Chilli powder - about 75 gms(add less if you want it less spicy)Salt - about 50 gms(or as per your taste)HOW TO MAKE Preparing the pickle jar: Take a glass jar and wipe it well to make sure there is no moisture.
Cut the zitrones to small pieces as per your desire .Add in the Zitrones to the clean jar.Now add in the salt and mix well.

Close the jar(make sure it is tight) and keep it aside for about 4-5 days.(Make sure you keep mixing once in 2 days and most impo…



Spring Onions - a bunchOnion - 1/4 cup, finely chopped (optional)Garlic - 2 big cloves, finely choppedButter- 2 teaspoonsMilk - 1/2 cupWater/Vegetable stock - 1 cupSalt - to tasteCrushed black pepper - 1 Tsp


Wash and chop the spring onions top and bottom part separately.In a Pan,heat Butter.Add chopped garlic and fry for few minutes.Now,Add chopped onion and bottom part of the spring onion. Saute them till the onion gets translucent.Add spring onion top part and saute well without changing the colour. Once it is done, allow it cool completely.Blend the mixture to a smooth paste and transfer to sauce pan again.Add vegetable stock and warm milk. Simmer it for 5-7 minutes. Add salt and pepper.Serve hot with bread or croutons.

Make sure to fry the spring onions well ,till the raw smell vanishes.

Preparation time:30 minutes(Including cooling)
Serves: 2


Miss those yummy Iyengar Bakery Aloo Bun/Palya Bun from Namma Bengaluru here!So this was my first try at baking them here..wasn't bad for first time trial:)


Potatoes - 3 largeOnion - 2 largeOil - 3 Tbsp Green chillies - 6 to 8 (finely cut)Salt - to tasteMustard seeds - 1 tspCurry leaves - a few Coriander leaves - 1 cup finely choppedFor the Bun dough:
All purpose flour /Maida - 3 cupsSalt - 1 1/2 tspDry yeast - 2 1/2 tspWater - 1 cup luke warmMilk - 1/4 cup (luke warm)Butter - 1/4 cup meltedSugar - 2 tsp
For Brushing the bun before baking:
1 Tbsp of milk + 1 Tbsp oil
For the filling to be used inside the buns: Boil potatoes. Peel them and mash them coarsely.In a pan, heat oil and add mustard seeds. When they start sputtering, add green chillies and curry leaves.When they are done, add onions and saute them until translucent.Add salt and mix well.Now add in the mashed potatoes. Garnish with coriander leaves and  turn off the heat. Let it cool down to room tempera…