Monday, June 30, 2014

Spinach Fatayer /Arabic Samosa

Spinach Fatayer is Arabic Snacks

Priya Suresh's -Home Baker’s Challenge this month, hosted by Rafeeda  The Big Sweet Tooth, the host selected some beautiful Arabian bakes. One of the recipes she chose was the Spinach Fatayer/ Fateyer Sabanekh. Fateyar is a triangular pastry often filled with meat or cheese or spinach.
Recipe Source :Midestfood


For Dough:
1cup All purpose flour
3tbsp Sunflower oil/Olive oil
1/4cup Warm Water
1/2tsp Salt

Spinach Filling:

Finely chopped spinach leaves  - 11/2 bunch
onion (chopped) - 1 no
Lemon juice - 1 tbspn
Oil - 2 tspn 
 Salt - 1/2 tspn
 Pepper powder - 1/4 tspn
Chopped walnuts  - 1/4 cup

 Sumac (or replace it with dry mango powder/amchur powder) 1/8tsp


Take the flour,salt in a bowl, add the oil mix well with fingers, now add the warm water and knead it as a elastic dough.
Divide dough in to  equal lemon size balls

Preheat the oven to 2.Line a baking sheet over a baking tray.
Take the spinach,chopped onion, lemon juice oil,salt,pepper powder, walnuts, sumac in a bowl, toss everything well.
Roll the dough as small disc, place enough filling in the center.
Close the dough and form into triangular shape. Repeat the same process with other balls.

Bake in a preheated oven at 200 degrees for 15 to 20 minutes till they become golden brown.
Brush the shaped Fatayers with oil and bake for 10-15 minutes until the crust turns golden brown.

Ramadan Ist Iftar Menu

Mutton Kheema Kanji ( soup)
Spinach Fatayer
Ripe Mango Agar agar

Nannari sarbath

Ramadan Kareem

Saturday, June 28, 2014

Traditional Rajasthani Thali

Traditional Rajasthani Thali Menu
  1. Goondi Ki ladoo - Wheat flour and edible gum balls
  2.  Baati
  3. Moong Dal
  4. Bajiri Ki Roti - Millet Flour Flat Bread
  5. Makkai Ki Roti - Corn Flour Flat Bread
  6. Dhana Moong wadi
  7. Panchmel Ki Sabzi - Five Vegetables Dry Curry
  8. Gatte Ki Kadhi - Gramflour dumpling in Yogurt gravy
  9. Matta/Boondi Chaas - Chilled yogurt drink with boondis
  10. Kesar Malai lassi - Saffron Creamy lassi 

Recipe Source Desi Feasta  Manjula Bharath
Last year SNC Challange for south Group.

Traditional Rajasthani Thali SNC - 10 (2013)
Preparation  & Cooking Time : 2 Hours
Serves : 3 to 4 persons

1.Goond ki ladoo

 These delicious goond ladoos are a Rajasthani traditional winter delicacy that are had with a glass of warm milk for breakfast. It can be had as dessert after a nice meal.

1 1/4 cups whole wheat flour 

3 tbsp edible gum/goond
1/2 cup powdered sugar
1/2 tsp cardamom powder
1/4 cup ghee for frying goond + 4 tbsp for roasting wheat flour (if needed you can melt some ghee and add while making ladoo's)


Heat the ghee in a pan, add the whole wheat flour and roast it over a slow flame while stirring continuously till the flour turns golden brown. Allow it to cool.
Deep fry the goond/edible gums  in hot ghee, one tablespoon at a time till the pieces puff up. Drain on absorbent paper and keep aside.

Add the powdered sugar, fried goond and cardamom powder to the roasted wheat flour and mix well.

Divide the mixture into 15 portion if you want to make small ladoo's but traditionally they are made in large size and shape each portion into round ladoos using your hands. If you find it difficult to shape the ladoos, add a little melted ghee.

Store in an air-tight container.

2. Baati 

Dal Baati is the most popular item in Rajasthani cuisine. L



1 1/2 cup wheat flour

 Salt to taste
 3 tbsp butter or ghee
Mix all the ingredients n make a stiff dough . Then take a small ball of dough , divide in to equal portions and roll it . 
Preheat the oven at 375 degrees and place the baati's on a baking sheet for about 15 minutes or till they turn brown on the surface. 
To give the baati's even color all over after baking you can fry them in ghee till golden brown.
 The baati's are dipped in pure ghee so that they absorb most of the ghee .If you are more health conscious don't dip in the ghee just brush the ghee over the batti

3. Moong Dal 

1/2 cup Dal (split green gram dal)
1/4 tsp cumin
 1/4 tspn Asafoetida
1/4th tspn turmeric
Salt to taste
1 tbsp ginger + garlic + green chillies paste (optional)
1/4 tsp Garam Masala.


 Pressure cook the Moong Dal. Heat oil in a pan , add cumin, red chilli pd , asafoetida , turmeric followed by the ginger garlic green chillies paste.
 Saute for 10 seconds and add the cooked Dal and about 1/2 cup water . 
Add Garam Masala . Let it cook in low flame for about 10 minutes .

4. Bajiri Roti 

Millet is so nutritious as it is gluten free. This tasty bread is Rajasthani in origin and goes well with almost any vegetarian or non-vegetarian dish. It is especially good with curries :)

2 cups bajra atta/ millet flour/Kambu
1 tsp salt
Warm water
1/2 cup ghee 


Mix all above ingredients in a bowl except water, pour a very small amount of water into this knead it on smooth careful do not  add too much water as your dough will become sticky if you do! 
Now heat a griddle on a medium flame.
While the griddle is heating, divide the dough into equal-sized portions and roll them between your palms, into smooth balls.
 ( here i used wet handkerchief to prepare this roti) => like our pathiri (red rice roti)Transfer the rolled roti to the hot griddle, once you see the tiny bubbles on the surface of the rotis, flip it and drizzle ghee on the surface,spread well over the roti.The Bajra Roti is done when both sides are slightly crispy and golden brown. Repeat the process with each ball of dough till all are used up.
Enjoy piping hot 

5. Makki ki roti


1 cup Maize/Corn Flour

salt to taste
1 1/2 cup warm water
1 tablespoon of Ghee or butter spread over the roti.


Combine all the ingredients to form smooth dough.

Cover and allow to rest for 5-10 minutes.
Flatten the dough by patting it using fingers and palm.
Then sprinkle some dry flour and patt on the slight flattened dough and patt again to make round about 6 inches big.
Heat an iron pan or tawa  or griddle, take about lime size ball each time and press between sheets of
plastic using a heavy flat pan or plate.
Peel out and roast on hot tawa (pan) about a minute each side, should puff up nicely.

6. Panchmel ki subzi

Panchmel is a district in gujarat bordering rajasthan. But the word "panchmel" has been commonly used to denote a combination of five ingredients. A judicious mix of five vegetables - gavarfali, chawli, capsicum, cucumber and beans -constitute the panchmel of this delicious curry. 


3/4 cup cluster beans /gavarfali , chopped

3/4 cup long beans /chawli , chopped
3/4 cup capsicum , chopped
3/4 cup cucumber , cubed
3/4 cup french beans , chopped
1 medium tomato
1 tsp cumin seeds /jeera
1/2 tsp mustard seeds
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
2 tbsp oil 
salt to taste


Heat the oil in a non-stick pan, add the cumin seeds,  let them splutter.
Add the gavarfali/ cluster beans, chawli/ long beans, capsicum, cucumber, beans and saute for few minutes add  Tomato and salt, cook the veggies covered till they are half done . 

Now add turmeric, red chilli , dhania and cumin pd and mix well till they combine and coat on the vegetables well. We normally don't add any water as the vegetable will leave out  some moisture .

Cook the the veggies till they are half done... Don't over cook as it may loose its taste. Note : we normally cook this veggie till they are half don which means not over cooked neither under cooked. 
0Serve hot with any Indian breads.

7. Dhana Moong wadi/ Coriander leaves Moong nuggets curry

Moong Wadis or Mangodis are tiny sun-dried lentil nuggets obviously made out of Moong Dal. 


Moong Wadi 1 cup ( i used store bought but if you have ample amt of sunlight in your place yo can make it at home)
Coriander leaves -2 cups
Turmeric - 1/4 tsp
Red Chilli Powder - 1 tsp
Dhania-Jeera Powder - 1 1/2 tsp
Cumin seeds 1/2 tsp
Salt to taste
Oil 3 Tbsp

In the same sauce pan, add the cumin seeds and after they splutter add all the spice pd and add 1/2 cup water and then the wadies.
Add salt and cook them till the wadi's are well cooked and are soft (to cook them soon cover and cook them)  .
Do add extra water if needed.
After the wadi's are cooker and the curry is a lil thick turn off the stove and add the coriander leaves.

Cover this and keep it for 10 mins . Then you delicious dhana wadi curry is  ready to serve :)

8. Gatte Ki kadhi

"Gatte" are gram flour dumplings that are spiced up with dry spices and then steamed or boiled in water  and cut into small bite sized pieces. They are used  in making varitey of Rajasthani  dishes like subji, pulao etc.

For The Gattas

3/4 cup besan (bengal gram flour)
1 tsp chilli powder
1/8 tsp carom seeds
1 tbsp curds
2 tbsp oil
salt to taste

For The Kadhi

2 cups curds , beaten
1 tbsp besan (bengal gram flour)
4 to 6 curry leaves
1 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
2 tsp chilli powder
2 tbsp ghee/oil ( i prefer to use ghee for extra flavour and aroma)
salt to taste

For The Garnish
2 tbsp chopped coriander leaves


For the gattas
Combine all the ingredients for the gattas and knead into a firm dough using 1 to 2 tbsp of water.
Divide the mixture into 8 equal portions and shape each portion into a  long cylindrical roll.
Boil enough water in a deep pan, add the gattas and cook for 7 to 8 minutes. Drain and cut the gattas into pieces . Keep them aside.

For the kadhi
Combine the beaten curds, gram flour, ½ cup of water and curry leaves and whisk well so that no lumps remain.
Heat the oil in a pan and add the cumin seeds, mustard seeds,and  asafoetida
When the seeds crackle, add the turmeric powder, chilli powder and sauté for a few seconds.
Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split/curdle. Keep aside.

For Gatte ki kadhi  (Finally )

Add the prepared gattas to the kadhi and bring to a boil. Garnish with coriander and serve hot with rice or parathas.

9. Matta / Boondi  chaas


1 cup Yogurt
1 1/2 cup water
1/4 cup boondi
1/2 tsp cumin pd
salt to taste
A pinch of red chilli pd 


In a blender add all the ingredients excluding boondi blend till smooth and frothy.
Then add boondi to the chaas .
serve Boondi chaas/ matta chilled.

Note : You can make this chaas ahead and chill them as boondi needs to soak the chaas and should be soft.

10. Kesar Malai Lassi 


1 tsp Saffron (Kesar) Extract ( or safforn  soaked in warm milk for 5 mins )
1 cup Milk
1/2 cup whipping cream 
3½ tbsp Sugar (adjust to your taste)
A pinch of Salt 
50 ml water 


Put all ingredients in a blender and blend till smooth and the sugar dissolves.
Pour in a tall glass.
Serve chilled. 

Gayatri's walkthrough memory lane hosted by The Big sweet tooth &  Preeti's foodabulas feast hosted by a bowl of curry

Monday, June 23, 2014

Boneless Anchovies Gravy -2

நெத்திலி மீன் 
Anchovies Gravy

How to prepare Anchovies Gravy


Bone less Anchovies fish - 300 grams

for tempering

musturd seeds - 1/2 tspn
oil - 4 tspn
whole red chilli - 1 no
ginger garlic paste - 1 1/2 tspn
chopped Onion big - 2 nos
chopped tomato - 2 nos

red chilli pwd - 1 tspn
turmeric pwd - 1/4 tspn
salt - to taste
chicken masala - 1 tspn
coriander pwd- 1/2 tspn

coriander leaves - few
green chilli - 2 nos

  1. Remove the head and center bone from anchovies and wash three four times and strain the water completely.
  2.  In a bowl add red chilli pwd, salt , gg paste, anchovies fish and  marinate for 10 minutes.
  3.  Heat a non stick pan add oil temper with musturd seeds, and whole red chilli.
  4. add chopped onion sauté  until it   turns pink, add gg paste and saute  it well until its raw smell goes off.
  5. Add all the masalas stir well and add little amount of  water and cook it on a low heat for about 2 minutes
  6. Add chopped tomato until it gets soften. Add one cup of water and cook for 5 minutes.
  7. Add boneless anchovies fish and cook it on a low heat about five minutes. 
  8. finely add chopped coriander leaves and green chilli, remove from the heat and transfer the fish curry into serving bowl. This gravy goes well with plain rice , appam, dosa, Idly.

Boneless Anchovies Fish

Wednesday, February 12, 2014

நெத்திலி மீன் கிரேவி/கூட்டு /தொக்கு - 2 - Anchovies Gravy
Menu for Dinner
Kal DosalBoneless Anchovies Gravy

Tuesday, June 17, 2014

Restaurant Style Chettinad Mutton Gravy

Restaurant Style Chettinad Mutton Gravy


Mutton with bones – 400 gram
 salt - to taste
turmeric powder – ¼   tspn
Red chilli pwd – ¼  tspn

Method: Marinate the mutton with above given spices for about 10 mins. Now take a pan add the marinated mutton and allow to half cook the mutton for about 3 mins.

to roast and powder

whole pepper - 1 ½  tpsn
cumin seeds – 1 tpsn
fennel seeds – 1 tspn
black cardamom – 1
green cardamom – 1
brinji (bay) leaves – 3
clove – 3
whole coriander seeds – 1 tpsn
cashew nut – 4 or 5

Method: Dry roast all the above given ingredients and coarsely grind it in a mixie.
for tempering

oil – 2 tbspn
ghee – 1 tpsn
onion – 2 nos
tomato – 1 no
ginger garlic paste – 1 tbspn
curry leaves – few
red chilli powder – ¼ tspn
turmeric powder – ¼ tspn
coconut powder – 3 tspn


Heat the  pressure cooker  add oil and temper with curry leaves and ginger garlic paste.
Saute  it for a minute, add onion sauté it till its  colour changes to pink.
Add tomatoes sauté it well until tomatoes gets soften. Now add the half cooked mutton in to the pressure cooker.
Dissolve the coconut powder into half cup of hot water and add it to the mutton, mix well close the cooker lid and leave it for 3 whistle.
A very tasty and spicy favorable chettinad mutton gravy is now ready to serve with plain rice, appam, chappati ,roti etc..

Wednesday, June 4, 2014

Cluster Beans Paruppu Usili Bramin Style

கொத்தவரங்காய் பருப்பு உசிலி
Cluster beans chana dal stir fry/Koththvaranka paruppu usili / Cluster Beans Paruppu Usili Bramin Style. It is  bramin’s Traditional side dish. It is usually prepared for bramin’s marriage.

(Cluster beans chana dal stir fry)

  1. Cluster beans – 300 gram
  2. Channa dal – 100 gram
  3. Green chili – 2 nos
  4. Ginger – 1 inch size
  5. Curry leaves - few
  6. Salt – ½ tspn

For tempering
  1. Oil – 3 + 1 tspn
  2. Whole red chilli – 2 nos
  3. Cumin seeds – ½ tspn
  4. Curry leaves – few
  5. Asafetida – 2 pinches
  6. Coriander leaves – few


  1. Soak channa dal (kadalai paruppu) for ½ hour and drain the water.
  2. In a mixie add drained channa dal, ginger, curry leaves, green chili, and salt grind coarsely.
  3. Mix well and Make 6 equal small ball and steam it in a idli pan.
  4. Wash cluster beans and chop it finely. In a vessel add chopped cluster beans, 2 cup water, salt,turmeric pwd cook for 3 minutes and drain the water.
  5. Heat iron griddle add 3 tspn oil and temper with above ingredients
  6. Add steamed balls , break the balls and sauté well.
  7. Add cooked cluster beans stir it well and sprinkle 1tspn oil  stir thoroughly and remove from the heat.
  8. Cluster beans paruupy usili is ready to serve with plain rice.
  9. It is  bramin’s Traditional side dish. It is usually prepared for bramin’s marriage.


  1. In original recipe they will grind the channa with  whole red chilli and asafetida, here I have used green chilli and ginger. It gives  more taste to usili.
  2. After grinding the channa they are directly fried  well with oil but  here I have steamed instead of frying.
  3. You can use Cabbage, Banana Flower ( vaazaippuu) , Beans, Capsicum, Carrot instead of Cluster beans.
  4. It is very healthy and tasty paruppu usili.

Deit Thali Menu

1 Plain Rice
2. Tomato Rasam
3.Cluster Beans Paruppu Usili
4.Bitter Gourd masala

Check out My other Method of usili here  =>  Beans Paruppu Usili
Gayatri's walkthrough memory lane hosted by The Big sweet tooth &  Preeti's foodabulas feast hosted by a bowl of curry