Showing newest posts with label Dad's Choice. Show older posts
Showing newest posts with label Dad's Choice. Show older posts


Bobatlu - Ugadi Shubhakankshalu

Puran Poli: (Happy Telugu New Year)

Other Names: Bobbatlu, Puran Poli, Paruppu Poli, Boli, Obbottu, Bobatlu. Polelu.

Bobattlu ( Andra Special Sweet)


Maida/All purpose flour 3 cups
Turmeric 1/4 spoon
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clarified butter/sesame oil 1 cup
No working flour/dusting flour.

Dough Preparation:

In a large bowl add flour. Mix salt, turmeric and soda in warm water. Add this water now to flour and prepare a smooth dough.

Add ghee/oil for further smooth finish. Now wrap the dough in a wet cloth and leave it for 1 hour.

After a hour add 1 half cup of oil to the dough and once again set it aside. leave the oiled dough for at least 4 hours/till the oil gets absorbed.

Then divide them into equal parts, small roundel by only using oil on your hands. Never use dry flour here, like making chappathi/poori.


Chana dal/kadalai parrupu 1-2 cups
Jaggery 1-2 cup
Freshly grated coconut
Til seeds/black sesame seeds 4-6 spoons
Cashew nuts 1/2 1 fistful
Cardamom 8-10 powdered
Color (optional)
Ghee 1/4 cup


Pressure cook lentils till tender. Make sure that the lentils are done and still intact in shape.

Heat ghee in a pan, add cashew nuts and sesame seeds. Add cardamom powder and jaggery. Let jaggery melt freely. Later add cooked lentils + grated coconut. Cook on low heat till the moisture is absorbed. Bring this to semi-solid and not watery anymore. If it is watery cook further, as it may ruin the poli preparation.

Poli Preparation:

Take a clean plantain leaf, smear with ghee. Place the dough roundels on it. Press with your hands to make thin rotis. Place 1-2 spoon of filling in the middle and seal them carefully, press and flatten them again.

Heat a griddle and add gee. Toast them both the sides till golden and remove from heat.

Serve warm, or at room temperature or cold as a dessert.


Restaurant Style Mysore Bonda

Hotel Style Mysore Bonda:


For Vadai:

Urad dal 1 cup
Ginger 2" peeled & chopped
Whole peppercorns 1 spoon
Cumin 1/4 spoon
Asafoetida 1 pinch
Coconut 4" piece finely chopped
Curry leaves few
Sago 1 spoon - powdered(gives crunch on the crust)
Rice flour 2 teaspoons - gives reddish tint
Oil for deep frying.


Soak urad dal and rice in water for nearly 1-2 hours.

Then drain off its excess water. Wet grind them to thick butter like paste.

Now mix all the above mentioned items to it(except oil)

Heat up the oil in deep frying pan. Wet your palm and make bondas as given in the pictures.

Fry till reddish brown. Let the outer side turn nice and crispy.

Serve warm as an evening meal, coconut chutney will be a best combo'.


Mushroom Pepper Masala

Kalaan Milagu Varuval:

Mushroom Masala. Mushrooms Thokku. Mushrooms & Onions Stir-fry. Fried Mushroom Masala. Hot and Spicy Mushroom Masal. Pepper Mushrooms, Peppery-Mushrooms.

Sometimes, I really go off the key - what to rant about! And its so boring to praise myself in each and every post. Come on, its bit awkward to claim my own creation as the best and should actually come from the person who enjoyed it, right. So, this dish is highly appreciated by Someone (to whom, I painstakingly create every meal). Yeah, yeah its worthy...I get the appreciation, whenever Someone goes for second helpings.:)


Button Mushrooms 1 cup, thinly sliced
Green chili 1 sliced
Onions 2 large, thinly sliced
Garlic 2 - minced
Ginger 1" grated
Tomato 1 small chopped
Curry leave few
Turemric 1/4 spoon
Chili powder 1/4 spoon
Pepper powder - freshly ground 2-4 spoons
Garam masala powder 1/4 spoon
Corinader seeds - 1/2 spoon - toasted & powdered
Cumin seeds - 1/2 spoon - toasted & powdered
Sesame oil few spoons.


Heat oil in a heavy bottomed skillet. Add curry leaves, chilies, ginger, garlic and onions. Stir-fry over high. Add tomatoes, and all the above mentioned powdered spices.

Further add the mushrooms and cook over medium heat. Maybe cover it with a lid.

When it is almost done, remove the lid and cook over high heat, stir-fry for couple of minutes or until oil shows up on the sides.

Serve to go with your rotis or enjoy with steamed rice.


Jangiri - Reflecting Family Legacy


Jangri. Jahangiri (as Mughal King Jahangir introduced this sweet). South Indian Jilebi, South India Jilebi. Jahangiri.

I have been wanting to make this sweet' for a very long time. Hmmmm, it was bit tricky to make that perfect swirl. As a teenager, my very first attempt to make jangiri at home was a complete disaster. The resulted dish, made my Mom's job easier (Yeah, I gave up experimenting sweets altogether after that). Anyhow, after several years, I gathered up some kind of guts to try this again. Guess, I did fairly decent. Though, I couldn't perfect it, but its kind of okay with taste and I am glad that I tried.:)


Urad Dal 1 cup
Red food color 1 pinch
Oil for shallow frying
Sugar Syrup 1 bowl full
Ziplock bag 1 / Cones / Wash bottle with nozzle- to fill the batter.


Soak urad dal for couple of hours and wet-griend the same to smooth batter.

Add food color and fill the batter in a cone/ketchup bottle.

Now heat up the oil. Make two small circular rings, followed by number of swirls above that. As shown in the picture. Thats it, you got it. Fry these till crisp. Repeat the same for the remaining batter.

Immerse them in strong sugar syrup for couple of minutes and remove immediately.

Chill and serve as a dessert.


Kadappa/ Urulaikizhangu Kurma Kuzhambu - A Lost Family Recipe

Korma + Dhall = Kadappa:(Tamil Nadu Style)

Moong Dal Korma. Mung Dal Kurma. Kadappa Chutney Kadapa/Cadappa Kuruma Kuzhambu. Kadappa Kuzhambu. Kadappa Curry. Tanjore Kadappa. Mayavaram Kadappa.

Dedicating this recipe to my Late. AuntieThis is one of the long lost recipe in my family. My Dad used to rave about his childhood food 'Urulai Kizhangu Kuruma Kuzhambu' which was prepared by his late.Sister. Dad said, unlike regular korma...his Sister made a different one, which had an unique taste, distinct aroma and nothing matched her preparations. I asked everyone in the family, whoever had the privilege of meeting, interacting and knowing her better. But none were familiar with her culinary styles. All they said is, she is an amazing person and a gifted cook in the family.

All these years, I kept trying the same old potato korma, in different methods to get an approval from my Dad, but in vain! When I randomly googled for something, I bumped into this site, saying the exact term 'Urulai Kizhangu Kuruma Kuzhumbu' in native tongue. I was so excited...this is like million dollar thing to me and am proud to discover the family recipe.:) I immediately tried it right away and perfected it before my Dad's arrival. So finally, prepared this authentic dish to my Dad and won his big bear hug:)

Short Cut Method:

Potatoes 2-4 - boiled, peeled, sliced
Green chili 3 slitted
Onion 1 small - grated
Ginger-garlic paste 1/2 spoon
Cooked Moong dal 2-3 cups
Grated coconut 1/2 shell - paste
Bay leaves 2 crumbled
Cardamom 3 crushed
Cloves, cinnamon few
Fennel seeds 1/2 spoon
Oil few spoons.


In a wide wok, heat oil. Throw in all the spices, followed by chilies, grated onion and ginger-garlic paste. Fry real good, maybe until its raw odour is gone.

Now stir-in pototoes plus mung dhall. Cover and cook for a while. Add enough salt and coconut paste. Cook without lid of few minutes...maybe till oil shows up on the top.

Remove from heat and serve as an accompaniment for idlies, dosas etc.

My Signature Method:

I used ghee for tempering the spices. I cooked the potatoes in the gravy directly, like our dhum aloo.:)


Kattu Saadham - Olden Days Travel Food

Kattu Soru:

Kattu Choru' literally means 'Pack Rice'. In olden days, this is one of the method to preserve the food' for their long journies. The strong spices and tamarind kept their food fresh and aromatic for days. Especially in tropical weather, food goes rancid very quickly...we tend to heat food for long time with lots of hot chilies. Pickling, salting, drying and adding something citric are all some of the basic preserving techniques followed in those days. Though my mother never made this for us...I vaguely remember my grandmother's cooking, she used to pack this kind of rice for our train journey.


Parboiled rice 1 cup
Tamarind fruits 3 (shelled, deseed & pureed)
Dry red chilies 5
Curry leaves 3 twigs
Chana+Urad dal 4 spoons
Asafoetida 1/4 spoon
Mustard 1/2 spoon
Turmeric 1 pinch
Oil few spoons.


In a pan, heat oil. Add the spices and followed by tamarind puree. Add 3 cups of water. Boil this for couple of minutes.

Add rice and slow cook over low to medium heat.

Once the rice is done, remove from heat.

Pack them in your lunch box, share with your friends and accept the kudos:)


Hotel Style Sambar Vadai

Sambhar Vada:(Hotel Style)

There were days, when I simply relied on hotel food. While studying, thats the best thing to do to a decent breakfast and keep a big distance from hostel mess:) I am not the person who wants perfection in every bite...but during those hectic days, big breakfast was pretty mandatory.

So, whenever we girls step out for morning tiffin, I order myself sambar vada...and my friends used to pull my legs, saying' its leftover vadas Malar and call me 'Sambhar Maniac'. Those were days...


For Vadai:

Urad dal 1 cup
Rice 1-2 spoons
Ginger 2" peeled & chopped
Whole peppercorns 1 spoon
Cumin 1/4 spoon
Asafoetida 1 pinch
Coconut 4" piece finely chopped
Curry leaves few
Sago 1 spoon - powdered(to give some crunch on the crust)
Rice flour - gives reddish tint
Oil for deep frying.


For Sambar:

Thoor dal 1 cup
Small Onions 1 cup/Red onions sliced
Country Tomatoes 2-3 diced
Garlic 5 cloves crushed
White pumpkin diced 1/2 cup
Drumstick 1 chopped to the same size of pumpkin
Jaggery 2 spoons
Curry leaves few
Turmeric 1/4 spoon
Chili powder 1 spoon
Asafoetida 1/4 spoon
Mustard 1/2 spoon
Tamarind paste 1/4 spoon
Coriander leaves finely chopped 1/2 cup
Ghee 1/2 cup

To Be Roasted Each Separately And Powdered Together:

Coriander seeds 2-4 spoons
Chana dal 2-4 spoons
Curry leaves few
Fenugreek seeds 1 spoon
Dry red chilies 3-5
Asafoetida 1 spoon.

To Garnish:

Finely chopped onions
Finely chopped chilies
Finely chopped cilantro leaves
Lemon juice and pinch of salt.


For Sambar:

In a pressure cooker, heat few spoons of ghee. Add 2-3 cups of water to this. Pressure cook the lentils till soft and tender.

In a separate non-stick cook- ware, heat ghee. Add mustard, asafoetida and curry leaves to this. Let them splutter.

Now add onions and garlic to this and fry for a while. Add tomatoes and fry till they loose their water content and oil shows up on sides.

Add vegetables, turmeric powder, salt, chili powder, jaggery and 1 spoon of freshly prepared sambar powder to this.

Now add the cooked lentils. Cover and cook over medium flame.

Once the vegetables are done, add tamarind paste, remaining sambar powder and freshly chopped coriander leaves.

Run a few spoons of ghee, before serving.


For Vadai:

Soak urad dal and rice in water for nearly 1-2 hours.

Then drain off its excess water. Wet grind them to thick butter like paste.

Now mix all the above mentioned items to it(except oil)

Heat up the oil in deep frying pan. Wet your palm and make vadas as given in the pictures.

Fry till golden to reddish brown. Let the outer vada turn nice and crispy.

For Sambar Vadai:

Dip the warm vadai in luke warm water for few seconds and leave it in serving bowl. Then pour some generous amount of sambar on top. Garnish with cilantro leaves.

Serve at room temperature.


Andhra Murukku

Chegodilu:(Andhra Style)

Chekodi, Ring Murukku, Andhra Murukku. Kara Murukku.

I am not a big fan of 'murukku'. But my Dad likes 'Andhra Style Murukku' so much. And we buy this 'Chegodilu' from all over the city shops for him! Its not that, I won't take a bite or anything...but just won't buy it for myself!! Archana Sweets, Chennai has the best one.:) My mommy never attempted this at home, she always keeps repeating the same Tamil Nadu style 'Thenkozhal', despite Dad likes it or not!!! So, here is my attempt...


Rice Flour 1 cup
Tymol seeds 1 teaspoon
Cumin seeds 1/2 spoon
Sesame seeds 1/2 spoon
Chili powder - more!!!
Baking soada 1 pinch
Curry leaves - toasted and crushed
Mung dal - toasted and powdered 1 fistful (I didnt use it tho')
Oil for deep frying.


Mix all the above mentioned items(except oil)together...sprinkle warm water and bring them to smooth dough. Run few spoons of oil if necessary.

Now, divide them into equal parts...make them as shown in the picture. Deep fry in hot oil.

Enjoy with your tea.:)