Thursday, January 30, 2014

A Little Delectable Chocochip Brownie

Life gives us small surprises or we need to create them !! A brownie is the perfect american dessert. The most popular story about the origin of the brownie is about a housewife in Bangor, Maine. It says that the house wife forgot to add baking powder to a chocolate cake she was making. The cake did not rise but it was still delicious

They are either fudgy or cakey, depending on their density, and this version uses chocochips

  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 3 eggs
  • 115 gm butter
  • 115 gm chocolate bar
  • 100 gm chocochip
  • 1 tsp vanilla
  • a pinch of salt
Preheat the oven to 180 C,line a butter paper in a square pan.

Heat the chocolate with butter on double boiler,once chocolate melts fully keep it aside.

Beat the egg and sugar together with fork till it blends properly then add the melted chocolate and vanilla,salt and mix smoothly,now add the flour slowly and mix till all the flour blends with the mixture fully.Don't over mix this mixture.Now add the chocochips to this batter.

Shift the mixture to the prepared baking pan and bake it in pre heated oven for 30-40 min till its done.


1.Don't over bake the brownie otherwise it will end up with crumble n chewy

2.Don't over beat the batter as if you beat more then more air will get incorporated brownie texture will become like cake and not be dense and become fluffy instead

Thursday, January 16, 2014

The Sumptuous Paal Pongal and Anumulu Sambar

Some comfort foods are best prepared traditionally. This combination of paal pongal and anumulu sambar is a suprising combination that will delight you with its lipsmacking taste. Anumulu is a seasonal bean so it is best now to buy it fresh to prepare this recipe.

Paal Pongal
  • 1 cup raw rice
  • 2 cups milk
  • 2 cups water
  • Salt to taste
Wash rice properly and soak it with 2 cups water for 30min.After 30 min discard the water fully and keep aside.
In a thick bottom pan boil 2 cups milk and 2 cups water once it starts boiling add the soaked rice and cook in a medium to low flame till rice becomes soft. During the whole process stir the rice nicely for every 3 mins interval so that it will not stick to the bottom.Once rice become soft, switch of the flame and add the salt and stir properly. Your paal pongal is ready

1.By soaking the rice the cooking process will be faster.
2.Add more water while cooking the rice if required.

Anumulu Sambar
  • 1 cup anumulu/mochai seeds/field beans
  • 1 cup chowchow chunks
  • a lemon size tamarind
  • 2 tbsp channa dal
  • 1 tbsp coriander/cilantro seeds
  • 4 red chillies
  • 1 tbsp grated coconut
  • 1 tsp oil
  • 1/4 tsp jeera/cumin seeds
  • 1/4 tsp musterd seeds
  • a pinch of turmeric
  • a few fenugreek seeds
  • a pinch of hing
  • salt to taste

Boil the mochai/anumulu and chowchow with 1 cup of water in a pressure cooker for 3 whistles and keep aside.

Soak tamarind in water for 10 min then extract the pulp and keep side.

In a pan heat 1/2 tsp oil then add coriander seeds,channa dal and red chillies and fry in a low flame till dal become light golden brown.Then add curry leaves and fry for a while till become crispy ,shift this to a blender and make a fine powder then add coconut and little water and make a fine paste ,keep aside.
Heat a tsp of oil in a deep bottom pan add mustard seeds,cummin seeds,fenugreek seeds and once mustard seeds start to splutter add hing and curry leaves and stir for a min then add cooked mochai seeds and chowchow without the water and reserve the water . Stir it properly then add the above prepared paste and stir for 1 min . Add the tamarind pulp, reserve water,turmeric,salt and let it boil for 5 min ,check the consistency if required add some water .

Once its boils nicely switch off the flame and garnish with cilantro.Serve warm with paal pongal.

1.You can make the spice powder of coriander seeds,channa dal n red chilli much before also n can store it in container and use how much you need  but preferable make it fresh when you need .

2.If you add more powder then sambar will become thick so add carefully.

3.Any excess spice powder can be used for stuffing for brinjal

4.Instead of chowchow you can use onions

5.If you do not have fresh anumulu/mochai/field beans then you can soak the dried field beans for 3 hrs and use in this sambar 

Saturday, January 11, 2014

Healthy and Tasty Curry Leaf Chutney / Karivepaku Pachadi

While many people are aware to use curry leaves as natural flavouring agent it has enormous health benefits. They contain various antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer fighting properties and are known to help protect the liver.

A simple delicious chutney is a great way to start a meal in andhra.This chutney can be had as a accompaniment with rice.


  • 1cup curry leaves
  • 2 tbsp. sesame seeds / til
  • 1 1/2 tsp urad dal
  • 4 red chillies
  • 1 tsp jeera/cummin seds
  • 1/2 tsp mustard seeds
  • pinch of fenugreek seeds
  • 1/8 tsp of turmeric powder 
  • pinch of hing
  • pinch sugar
  • little tamarind
  • 1.5 tsp oil
  • salt to taste

Wash the curry leaves thoroughly , drain the water and keep aside
Heat 1 tsp oil in a pan, add urad dal, cummin , mustard , hing and fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Then add sesame seeds and fry for a minute till they become fluffy. Transfer it then to a plate.Once it cools grind to a fine powder.

In the same pan add 1/2 tsp of oil and the curry leaves and fry for 1-2 minutes . Switch off the flame.

Once it cools add the curry leaves to the above grinded powder with turmeric powder, tamarind,salt,sugar and grind to a fine paste.

Transfer it to a serving bowl.
Mix and serve it with rice .

Friday, January 3, 2014

The Flavorful Elephant Yam Cutlet

Wishing all my blog friends a very happy new year. Due to some personal circumstances I havent been able to blog lately. I hope to share more recipes in this new year and delight you all.

For some people cooking is a boring routine and for some it is a piece of art. But for me it is neither both it is love personified. If you cook with love you enter a new dimension where you can create a dish that will fill you and your family with joy.

You can sometimes make mistakes and may not be perfect everytime. But just keep trying and improve on your every attempt. So make this new year resolution not to give up on cooking new dishes.

If you are looking for a authentic dish that can be eaten with steamed rice or a cup of tea this elephant yam cutlet will surprise you. I learnt this cutlet recipe from my MIL. It has a amazing flavor and crispy treat that you would want to have even when it is warm.

  • 1 cup grated elephant foot yam
  • 1/4 cup finely chopped onions
  • 3 red chillies
  • 1/2 tsp cummin/jeera powder
  • 3 tbsp rice flour
  • oil for deep fry
Peel the yam and grate it immediately
Wash the grated yam in running water for 1-2 minutes. Then squeeze it completely to remove the water.

Then in blender add the grated yam, red chillies, salt, chopped onions and jeera powder. And roughly grind it in a coarse paste.
Take it out in a plate mix the rice flour to it which will give it some firmness. Heat oil in a pan on medium heat. Make small balls and pat it and slowly release them in the oil. Fry till crispy and until golden brown on both sides.
Note: After peeling the yam do not wash as it will become slippery, wash it only after grating it.

You should wash it until all the slipperiness goes away, which is indicated by clear water as you wash it

Dont touch the cutlet initially when it is deep fried in oil else it will split apart. Once it begins to turn golden brown then you turn it over.

The addition of rice flour is important and should to added until it is a firm dough.

If it is added more then the cutlets will be too hard and it is less the cutlets would split apart when you fry it.


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