Healthy Dosa (Crepes)


In a never ending quest for healthy breakfast options, I am trying out various combinations of legumes and grains and this version of dosa was undoubtedly a winner. Interestingly enough, my 8 yr old picky eater also ate these without complaining! Many of you might understand that feeling !! I am sure this can be made like an uthappam with all vegetables and made spicier too. Anyway thats for the next time..Look at these delectable and healthy dosas which I prepared like this..



Ingredients - 


Rolled Oats 1.5 cups
Quinoa 1 cup
Toor Dal 1/2 cup
Urad Dal 1/2 cup
Chana Dal 1/2 cup
Moong Dal 1/2 cup
Brown Rice 1/2 cup
Salt as needed


Method Of Preparation - 


Soak all ingredients (except salt) in 6-7 cups water for about 4-5 hrs.


Grind into a fine paste and add salt. 


Let the batter ferment overnite. (Even without fermenting it tastes good).


Ensure that the batter is not too stiff or not too runny. Add water if required to adjust the consistency of the batter.


On a hot Tava/griddle pour a ladle of batter and spread it in a circular motion into a thin dosa. After it is brown underside in about 2 min, flip it on to the other side and let it cook for a few seconds. Fold the dosa and serve it with chutney and/or sambar.


Note - I didn't add a single drop of oil as these dosas came out very well on a nonstick pan. But add a few drops of oil if that is your preference.


Make as many dosas as necessary and refrigerate the remaining batter.


Packing these dosas off to 'Eat Well Live Well' hosted by Umm Mymoonah.




Preparation Time 30 min for about 15 dosas
Makes about 30-35 dosas  with the whole batter

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Posted by Harini on Monday, December 13, 2010
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Spinach Pulusu / Palak Pulusu


Palak Pulusu is yet another gem of a recipe from Jaya's MIL. It is very similar to Mukkala Pulusu barring a few minor differences. This pulusu has a unique taste because of the palak in there. We like to eat this pulusu with an accompaniment of Plain dal with Tadka. It is heavenly in taste. Also since it can be made in a jiffy, it is ideal on lazy wintry days. Don't you all agree?


Ingredients - 

3 cups chopped Palak
Salt, as needed
2-3 Green Chillies
1/2 tsp Mirchi Powder
Sugar 1-2 tsp
Tamarind juice 3 Tbsp
1 tsp Rice Flour (Biyyam Pindi)
1 tsp Besan (Senaga Pindi)
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Methi seeds 1 pinch, Urad dal 1 tsp, Hing couple pinches, Red  chillies 1-2)

Method of Preparation -

In a sauce pan, add Oil and the rest of the seasoning. After the mustard seeds crackle, and the   urad dal changes color to brown, saute the chopped palak and also the slit green chillies. Add 3 cups of water and let it simmer for 5 min. Add salt, sugar, tamarind juice and turmeric and mix well.

In a separate bowl, add rice flour and besan to 1/2 a cup of water and blend well.

Add the flour mixed in water to the simmering gravy and mix well. Adjust the taste and enjoy with steaming hot rice and ghee.

Sending this flavorful pulusu to
'Only Greens' Event hosted by Sara which was started by Pari , 
'Any one can cook' hosted by Umm Mymoonah, 
and also to Jagruti's 'CMT-Daal/Kadhi/Sambar/Rasam' guest hosted by Enveetu Kitchen.






Preparation Time 20 min
Serves 4-5 Adults

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Posted by Harini on Sunday, December 12, 2010
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Beerakaya Pappu / Ridge Gourd Dal / Turai Ki Dal


Beerakaya Pappu is one dal which we rarely prepare as we can rarely spare beerakaya for dal! What an excuse to skip this delicious dal, don't you all think? This is usually a staple for new moms with very little toor dal as it is very high in fiber and easily digestible too. Without much ado, here is how we prepare at home..


Ingredients - 

Turai/Beerakaya chopped 1 medium
Toor Dal (Kandi Pappu) 1 cup
Salt as per taste
Turmeric 1/4 tsp
Green Chillies 6-7 (or as per taste)
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad dal 1 tsp, Jeera (Cumin seeds) 1 tsp, Hing couple pinches, 1 dried red chilli)
Lemon Juice 2 tsp or tamarind juice 2 Tbsp

Method Of Preparation - 

Boil Toor dal in a pressure cooker.

After the cooker cools down, heat a sauce pan and add oil and the seasoning. 

Once the mustard seeds splutter and the urad dal is brown add the chopped turai and let the turai cook. (Alternatively cook turai along with toor dal in the pressure cooker).

Add boiled toor dal, chopped green chillies ,turmeric and salt. (If using tamarind juice now is the time to add) 

Let the dal simmer for couple of minutes and (Squeeze in the lemon juice now if not using tamarind juice) serve over hot rice and ghee.


Sending this delicious dal to 


 Jagruti's'CMT-Daal/Kadhi/Sambar/Rasam' guest hosted by Enveetu Kitchen and

'MLLA #30' hosted by Priya Mitharwal and initiated by Susan.




Serves Approx 4 Adults
Preparation Time 35 min

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Posted by Harini on Saturday, December 11, 2010
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Fruit Custard


Fruit custard is one of the easiest and delicious desserts of all time. To be honest, I usually resort to making this awesome dessert when I have some leftover fruits which are getting overripe. But nobody at home minds the status of the fruits when served in a custard. So this is one way to sneak in fruits which all of us enjoy. As most of us are aware, very simple ingredients are required for this great dessert. Top it with ice cream and you have a rich dessert for parties too!!


Fruit Custard
Fruit Custard With Apricot Compote


Ingredients - 


Milk 4 cups + 1/2 cup
Sugar 1 cup
Custard Powder 4 Tbsp
Cardamom Powder 1/2 tsp
Fruits (Bananas, Apples, etc) chopped as needed
Raisins and Cashews (Optional) as needed for garnish


Note - I also like to add some almond+cashew powder to the boiling milk to get some additional richness and taste specially when serving to guests  and/or kids.


Method Of Preparation - 


Boil 4 cups of milk in a sauce pan.


Add sugar and mix well. In another cup add cold milk and blend in the custard powder without any lumps. (I used vanilla flavored custard powder).


To the boiling sweetened milk, add the custard powder blended in cold milk and stir continuously and bring to a boil.


Let it cool and refrigerate for a few hours. 


Chop all the fruits on hand and mix it in the custard and serve. Don't forget to garnish with cashews and raisins for the 'extra' taste.


Sending this delicious and simple dessert to 'Veggie/Fruit A Month' started by Priya and hosted by Aipi and also to 'Vegetarian Foodie Fridays # 30' 






Serves 8 Adults
Preparation Time 20 min (Excl cooling time)

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Posted by Harini on Friday, December 10, 2010
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Gongura Pulusu


Finding Gongura leaves (red sorrel leaves) in our grocery stores here is quite a rarity. Either they are out of stock when I go to the store or they are prohibitively expensive that I pass it.  Gongura is typically used to make chutney. Anyway I have been a lucky couple of times the past month and so when Jaya visited us, I bought Gongura and as soon as she saw these leaves in the refrigerator, she had this delectable pulusu in mind.  And she immediately put her thought into action and so we got to enjoy the unique taste of gongura in the form of pulusu (Tamarind gravy). Apparently it is yet another one of her MIL's trademark recipes. - Harini



Ingredients  - 


1 cup wilted* Gongura
1/4 Cup Chana Dal (Senaga pappu)
Salt, as needed
2-3 Green Chillies
1/2 tsp Mirchi Powder
Sugar (adjust as per the sourness of the Gongura)
1 tsp Rice Flour (Biyyam Pindi)
1 tsp Besan (Senaga Pindi)
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Methi seeds 1 pinch, Urad dal 1 tsp, Hing couple pinches, Red  chillies 1-2)
* Saute the Gongura leaves in a teaspoon of oil till they are wilted.
Note - Sliced garlic can also be added to the seasoning if preferred.

Method of Preparation -

Boil the chana dal al dente. (Alternatively, it can be pressure cooked so that it doesn't become mushy).


In a sauce pan, add Oil and the rest of the seasoning. After the mustard seeds crackle, and the   urad dal changes color to brown, add the boiled gongura and chana dal and also the slit green chillies. Add 3 cups of water and let it simmer for 5 min. Add salt, sugar and turmeric and mix well.


Depending on the tangy nature of gongura, tamarind juice needs to be added as per taste. 


In a separate bowl, add rice flour and besan to 1/2 a cup of water and blend well.


Add the flour mixed in water to the simmering gravy and mix well. Adjust the taste and enjoy with steaming hot rice and ghee.


Sending this tangy pulusu to 'Only Greens' Event hosted by Sara which was started by Pari and also to Jagruti's 'CMT-Daal/Kadhi/Sambar/Rasam' guest hosted by Enveetu Kitchen.






Preparation Time 30-35 min
Serves 4-5 Adults

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Posted by Jaya on Wednesday, December 8, 2010
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Poha Fritters / Atukula Vada


Poha Fritters ..When Amma told me about this recipe, I was excited to make it for the kids. It seems she saw this recipe on TV and she passed on this recipe to me. I was thinking hat poha in a vada will probably absorb more oil. But it didn't seem to. I made this for my 8 yr old's after school snack and I was pleased to offer these crispy treats to her. For those of you who don't like these too crispy, I think rice flour can be minimally used. I made these with no green chillies as my kids don't eat spicy stuff and it was mainly aimed at them while my husband could enjoy the spicy Mirchi Bajjis. 




Ingredients - 


Chick Pea Flour / Besan / Senaga Pindi 1/2 cup
Rice Flour 1/2 cup
Poha/ Atukulu 1/2 cup
Onion Chopped 1/2 to 3/4 cup
Green Chillies 3-4 (or as per taste)
Ginger-Garlic Paste 1 tsp
Coriander leaves Chopped 2 Tbsp
Salt as needed
Oil For Deep Frying 3-4 cups


Note - 
1.Onions can be substituted with cabbage specially if it has to be offered to God as naivedyam. 
2.Also Garlic can be eliminated if it is not preferred.


Method Of Preparation - 


Soak Poha (the thick variety) in water for about 10-15 min. Squeeze out the water and add to a mixing bowl.


Add Besan, Rice Flour, Chopped Onion, Green chillies, ginger garlic paste (I didn't add), coriander leaves, salt and mix well. (Mint also can be used. I didn't add green chillies as I made this for the kids. Just added a little mirchi powder)


Add a little water to make a stiff dough. Be careful not to add too much water as it tends to become watery pretty easily. Sprinkle water gradually while mixing until a stiff dough is made.


Take appropriate portions of the dough and make discs. I made discs of 1 1/2 inch diameter.


In a deep frying pan, heat oil and when the oil is perfect for frying, gently slide these discs without crowding the pan and fry till the bubbles disappear or until they turn golden brown in color. Drain them onto kitchen paper towels. We like to sprinkle Black Salt, dip in ketchup and enjoy!


This aptly goes to the Bookmarked event hosted by Aipi and Priya Mitharwal.


Preparation Time 40 min 
Makes 15 vadas



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Posted by Harini on Tuesday, December 7, 2010
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Spinach Chutney / Palak Pacchadi


Palak Pacchadi is yet another way to consume these greens. We are all Palak fans at home and so Palak cooked in any form is favored. When Jaya (my sis) and her family were with us a few days back, she prepared this and we all relished it. This was one of the recipes which I usually don't prepare too often and that she prepares all too often! So here is how she prepared for us..




Ingredients -


Palak / Spinach 2 cups
Green Chillies 5-6 (or as per taste)
Tamarind juice 2 Tbsp
Sugar/Jaggery 1 tsp
Salt as per taste
Seasoning (Oil 2 tsp, Chana Dal 1 Tbsp, Urad Dal 2 Tbsp, Mustard Seeds 1 tsp, Fenugreek Seeds (Menthi seeds) a pinch, Jeera 1/2 tsp, Red Chillies 1-2, Hing a couple pinches)


Updated - Add some sauteed Onions in the end for an extra crunch!


Method Of Preparation - 


In a heated sauce pan, add oil and the rest of the seasoning. After the mustard seeds crackle and the rest of the dals are brown, add green chillies and saute.


Add the cleaned, washed Palak and let it wilt.


Upon cooling, make a coarse paste adding salt, sugar and tamarind juice as per taste.


This chutney is very healthy and super tasty with rice! Also can add curd to make raitha too!


Sending this delicious chutney to 'Only Greens' Event hosted by Sara started by Pari. 




Preparation Time 15 min 
Makes 1 cup

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Posted by Harini on Sunday, December 5, 2010
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Karam Petti Koora Podi / Curry Masala


Karam Petti Koora Podi is apparently a staple in many Andhra households. As I understand each family has a different variation of this powder. This version of the masala powder is from Jaya's mother-in-law. I got a chance to make it when Jaya (My sister) was at our place. This powder can be used to make curries with Turai (Ridge Gourd/Beerakaya), Tindora(Dondakaya), Snake Gourd (Potlakaya), Bottle Gourd (Sorrakaya/Anapakaya) etc. We loved this masala powder in these curries and it sure will find a place in our pantry too. 




Ingredients - 


Chana Dal 1 cup
Urad Dal 1 cup
Dhaniya / Coriander Seeds 1 cup
Menthulu / Fenugreek Seeds 1 Tbsp
Avalu 1 Tbsp
Endu Mirchi / Dry Red Chilli 5-6 (or as needed)
Endu Kharam / Mirchi Powder as needed


Method Of Preparation - 


Dry roast each of the ingredients except the Mirchi Powder, separately. Grind into a coarse powder upon cooling.


If making in large quantities, don't forget to add a few pinches of salt to preserve the freshness of the powder. Better still if refrigerated. 


Add this powder to curries and enjoy!


Preparation Time 15 min 
Makes 3 cups

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Posted by Harini on Saturday, December 4, 2010
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Ponnaganti Aaku Koora



On my recent visit to India, I learnt quite a few things about Ponnaganti leaves (other names I found are Water Amaranth, Gudrisag, Ponnankani). My MIL says these leaves are comparable to 'Gold', so as to say that these leaves do a lot of good to our body. These leaves are specifically very good for our eyes. Since my MIL comes from a family of Ayurvedic practitioners, she is very well versed in the qualities of many household herbs and spices. She prepares many medicines at home and uses them to treat minor illnesses. I was a little skeptical initially, but I am a 'convert' now, so to say.
Under the able guidance of my MIL, I learnt a few ayurvedic preparations which use some really unknown (to me) herbs. It was quite an interesting learning for me. 

Moving on to this recipe, Ponnaganti koora is traditionally prepared with toor dal. And this recipe is a fool proof one and I have tried this many times. Apparently this is an age old recipe handed down to my MIL from her grandmother.

The fresh leaves can be sun dried and used through out the year. I was lucky enough to get some dried leaves. Here is how my MIL prepares..



sorry about the quality of this pic


Ingredients - 

Ponnaganti leaves chopped finely 4 cups
Toor dal (Kandi Pappu)  1/2 cup
Chilli Powder 1/2 tsp
Coconut powder 3 Tbsp
Peanut Powder 3 Tbsp
Sugar/Grated Jaggery 1 tsp (or as per taste)
Salt as per taste
Seasoning (Oil 2 tsp, Chana dal 2 tsp, Urad dal 2 tsp, Mustard seeds 1/2 tsp, Jeera 1 tsp, 1 Dry Red Chilli and a pinch of Hing )

Method Of Preparation - 

In a covered sauce pan, boil the finely chopped ponnaganti leaves and Toor dal with sufficient water.

After the dal is just about cooked and the leaves look cooked too, drain the water and keep the water aside . This water is very nutritious and so please don't throw away the water. Instead make soup out of it or just add little salt and pepper and offer it to kids or drink it yourself! Or this water can be added to rasam or sambar or dal.

Upon cooling, squeeze out the excess water in the dal + ponnaganti leaves.

In a separate sauce pan, add oil and the rest of seasoning and when it is done, add the squeezed out ponnaganti leaves + dal mixture. Fry it a little and add the rest of the powders (Coconut, peanut, chilli). 

Add salt to taste and also the grated jaggery or sugar. Mix well and when the curry is dry enough, switch off the flame and the curry is ready to be served! Tastes awesome with rice and ghee!!


Sending this delicious curry to 'Only Greens' Event hosted by Sara started by Pari.



Serves 4 adults
Preparation Time 40 min 

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Posted by Harini on Friday, December 3, 2010
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Palak-Chana / Chana-Palak


We first ate Palak-Chana or Chana-Palak (I guess the order doesn't matter!) in an Indian restaurant here couple weeks back celebrating my sister's birthday. I am surprised that I never came across this wonder of a dish before. We all instantly fell in love with it. My picky 8 year-old also liked it and so it was a must-try for me. So I googled and found many recipes with slight variations. This recipe of mine is the combination of all the recipes I could find, keeping in mind the taste I remembered from the restaurant..Next time I think I would add more spinach as we all like the 'spinachi' taste. So here is my version..(I had to scrape the sauce pan for some left overs and so the picture..)




Ingredients - 


Kabuli Chana (Chole Chana/Garbanzo beans) soaked / pre treated and boiled 1 cup
Spinach/Palak chopped 2 cups
Onions chopped 1/2 cup
Tomatoes chopped 1 cup
Ginger-Garlic Paste 1 tsp
Mirchi Powder 1/4 tsp
Dhania-Jeera Powder
Amchur Powder 1/4 tsp
Salt as per taste
Turmeric a couple pinches
Garam Masala 1/4 tsp
Yogurt/Curd 1/2 cup
Seasoning (Oil 2 tsp, Jeera 1/2 tsp, cloves 3-4, cinnamon 1/2 inch, cardamom 1, bayleaf 1 )


Note - 
Next time I would double the quantity of Palak. 
Palak can be pureed too if thats a preference.
Sour cream, milk or fresh cream can be used instead of yogurt/curd. 

Method Of Preparation - 


In a sauce pan, saute the chopped onions and keep aside. 


Blanch the tomatoes and de-skin and puree them. (I microwaved big chunks of tomatoes and deskinned them).


Puree the sauteed onions, optionally adding green chillies and coriander leaves. I omitted these as I was in a hurry. Also if using ginger root and garlic cloves, pulse them along with the onions.


In a heated sauce pan, add oil and the rest of the seasoning and after they are done, add the onion and  tomato puree. 


Add mirchi powder, salt, amchur powder, turmeric, dhania-jeera powder and mix well. Let it cook for about 3-4 min till the oil oozes out. 


Add beaten yogurt/curd and let it simmer. 


Add the cooked chana and also the chopped spinach. (alternatively puree the spinach and add). Add a little water to adjust the consistency if needed.


Let the spinach cook well. After about 4-5 min add garam masala, adjust the taste if required and garnish with chopped coriander leaves. (I didn't have to as the impatient two-some at home were grabbing the curry while I was still working on it!!)


Sending this delicious curry to 
'Only Greens' Event hosted by Sara started by Pari and 
'MLLA #30' hosted by Priya Mitharwal and initiated by Susan.






Preparation Time 30 min 
Serves 3 Adults



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Posted by Harini on Thursday, December 2, 2010
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Quinoa Chutney Powder


I usually prepare Podi Chutney or Chutney Podi for kids and they like it when mixed with ghee and rice. Since I have been experimenting with quinoa a lot these days, I thought I should give quinoa chutney powder a try and here it is. It has become an instant hit with the kids and I am happy that they have taken a liking to it as it is a good source of protein. I reduced the red chillies in this powder as I wanted the kids to eat more powder with less rice making it more nutritious! To be honest, I have been snacking on this powder too.. Just pop in a spoonful of this powder and enjoy the different flavors in it..yummm...


Ingredients -

Quinoa 1 cup
Urad dal 1 cup
Chana dal 1 cup
Dry coconut (powdered or shredded) 2 cups
Coriander seeds / Dhaniyalu 2 tsp
Red chillies 4 (according to taste)
Tamarind / chintapandu table tennis ball size
Jaggery / Bellam (grated) 2 Tbsp (Optional)
Salt as per taste
Seasoning (Oil , mustard seeds 1 tsp and Asafotida/Hing 1/4 tsp) (Optional)

Method of preparation - 

Dry Roast Quinoa, Urad dal, Chana dal , Coriander seeds, Red chillies, Tamarind and Dry coconut separately until they are golden brown.

Please note that the tamarind needs to be cleaned for any dirt/strings or seeds before using.

Also take care when coconut is roasted as it can get burnt very easily. The best way is to turn off the heat and fry it in the hot skillet.

After all the ingredients are cooled, grind them together to make a semi coarse powder. Add salt and grated jaggery too.

In a small skillet, heat 2 Tbsp of oil and add mustard seeds and Hing and after the mustard seeds crackle, add it to the powder. I skipped this step this time.

Mix the powder well and store it in an air-tight container after it is cooled.


Sending it to Priya's CWF - WG : Quinoa event.

Preparation Time 20 min 
Makes approx. 3 cups

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Posted by Harini on Wednesday, December 1, 2010
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