Chocolate Strawberry with Ice Cream

Saturday, February 27, 2010 4 comments
Chocolate Strawberry with Ice Cream - Ramani's Recipes
This is an easy and quick dessert to make when strawberries are in season in India.Children will love it! Strawberries can be dipped in the chocolate sauce and placed on a butter paper and kept in the fridge till required.

Ingredients Quantity
Strawberries 10 to 12
Semisweet Chocolate Chips 1 cup
Cream 3 tbsps
Vanilla or Strawberry Ice Cream 5 to 6 scoops
Grated Chocolate for decoration


  1. Wash the strawberries and dry them between the folds of a kitchen towel.

  2. To make the chocolate sauce,take a microwave proof bowl and add the chocolate chips and cream. Place the bowl in the microwave for twenty seconds or till the chocolate melts.The chocolate chips can also be melted by placing the bowl over hot water if a microwave is not available.

  3. Dip each strawberry in this sauce and place them on a butterpaper or a plate and keep them in the fridge till required.

  4. To serve, take a scoop of your favourite ice cream in a small shallow bowl and place two chocolate coated strawberries and decorate it with a sliced strawberry and grated chocolate.

A splash of tasty colour on Holi - Wishing you all a very Happy and Colourful Holi!

Chocolate Strawberry with Ice Cream2 - Ramani's Recipes
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A Medley Of Fried Vegetables

A Medley of Fried Vegetables - Ramani's Recipes

Vegetables like onions, potatoes, green chillies etc. have been used often to make pakodas or fritters in India or as a snack during festivities.Here an attempt has ben made to experiment with vegetables like bittergourd,wholebrinjals,capsicum,tomato,cauliflower and greens like spinach,betal leaves or " paan" as it is called.Some of these vegetables have to be steamed before frying as they take time to cook when fried as it is. The batter for all these vegetables is more or less the same. Variations can be made as desired.This has many calories ,so it can be made occasionally.

For the Batter

Ingredients Quantity
Gram Flour (Besan) 1 cup
Rice Flour 2 tbsps
Red Chilly Powder 1 tsp
Coriander Powder 1 tsp
Cumin Powder 1 tsp
Celery Seeds (Ajwain) ½ tsp
Soda bi carbonate (Optional) ½ tsp
Chopped Coriander Leaves 1 tbsp
Salt to taste
Water to make the batter

Vegetable Ingredients
Vegetables like bitter gourd,small round brinjals,raw banana bell pepper or capsicum,cauliflower,tomatoes spinach,cabbage and betel leaves

Ingredients Quantity
Oil for deep frying
Finely Chopped Onions 2 tbsps
Chaat Masala Powder 1 tsp

This is the basic recipe for the batter and vegetable mix. If more is required more batter can be mixed. Also shredded cabbage and chopped spinach have to be mixed with the same ingredients of the batter but with less water.


  1. Mix all the ingredients for the batter in a bowl and keep it aside.

  2. Cut the bittergourd into two pieces and slit the centers. Leave the stem of the brinjal intact and slit it in the center on either side.Boil these two vegetables in water with plenty of salt seperately.

  3. Slice the bellpepper into long pieces and dice the tomato and raw banana into circles. Use half ripe tomatoes preferably.

  4. Chop the spinach and shred the cabbbage leaves. Do not cut the betal leaves.

  5. All these vegetables will be used seperately.

  6. Heat oil in a pan for deep frying.

  7. Dip each vegetable in the batter and fry them in the oil till they are golden brown.

  8. Spread them in a large serving plate and garnish with finely chopped onions and sprinkle some chat masala powder and serve with coconut chutney or green chutney or tomato ketchup.Bitter gourd,brinjal and capsicum pakodas can be served with hot rice or chappatis.

A Medley of Fried Vegetables 2- Ramani's Recipes
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Cabbage Coleslaw

Tuesday, February 23, 2010 2 comments
Cabbage Coleslaw - Ramani's Recipes
Vegetarian coleslaw is very cool and refreshing in summer.It should be made just before serving to retain the freshness and crispness of the cabbage. Both red and green cabbage or only green cabbage can be used. To make it more colourful,shredded carrots,apple slices or roasted peanuts can be added.Herbs like chopped parsely or coriander leaves can be added.

Ingredients Quantity
Shredded Cabbage 1 cup
Sour Cream ½ cup
Condensed Milk 1 ½ tbsp
Pepper ½ tsp
Roasted Peanuts 1 tbsp
Chopped Parsley or Coriander Leaves 1 tbsp
Lime Juice 1 tsp
Mint Leaves for decoration


  1. Shred the cabbage and place it in the fridge for a while so that it is cool and crisp.

  2. Take a bowl and add all the ingredients except for mint leaves and mix well.

  3. Place the coleslaw in a serving bowl and decorate it with mint leaves and serve immediately with sandwiches or chappatis.


The recipe of sour cream is already given here on this blog.
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Orange Cake

Monday, February 22, 2010 0 comments
Orange Cake - Ramani's Recipes
Cake made with orange juice and orange rind will ethrall the children because of its colour and flavour.It is different from the regular cake recipe.

Ingredients Quantity
Plain Flour (Maida) 1 cup
Butter 3 tbsps
Powdered Sugar ¾ cup
Eggs 2
Vanilla Essence ½ tsp
Baking Powder ½ tsp
Fresh Orange Juice 3 tbsps
Orange Rinds (Orange Zest) 1 tsp
Orange Essence (Optional) ½ tsp
Orange Colour a few drops
Salt a pinch
Orange Marmalade 2 tbsps
Water 1 tbsp
Whipped Cream ½ cup
Orange Slivers (For Decoration) 4


  1. Beat the butter in a bowl with a wooden spoon or an electric beater till the butter is light and stands out in peaks.

  2. Add the sugar and beat them together till light.

  3. Add the eggs one by one along with vanilla essence and mix lightly.

  4. Then add the flour sifted with baking powder and salt to it and mix gently.

  5. Then add the orange juice, orange colour, rind and orange essence and mix it.

  6. Pour this mixture into a greased and floured pan and bake in a preheated oven for fortyfive minutes at 200 degrees centigrade.

  7. Cool the cake and decorate it with whipped cream and orange marmalade which was mixed with water.Decorate the cake wih orange slivers too and serve.
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Paneer Stuffed Green Chillies

Friday, February 19, 2010 2 comments
Hot and Stuffed Green Chillies - Ramani's Recipes
This recipe can be made for a party for those who are fond of spicy green chillies.The kind of chillies used depends on how spicy one likes to have.The green chillies provide vitamin C.The recipe made this way will bring down the heat of the chillies too.To increase the protein content, cottage cheese (paneer) has been used instead of the regular potato filling. Spinach leaves can be used instead of mint and coriander leaves.Enjoy it!

Ingredients Quantity
Medium Sized Green Chillies 10
Grated Cottage Cheese (Paneer) 3 tbsps
Chopped Mint Leaves 2 tbsps
Chopped Coriander Leaves 2 tbsps
Chopped Onion 2 tbsps
Cumin Seeds 1 tsp
Turmeric Powder ¼ tsp
Lime Juice 1 tbsp
Besan (Gram Dhal Powder) 2 tbsp
Oil 1 ½ tbsp
Curry Leaves a few
Asafoetida a pinch
Slice Lime Pieces 2
Chopped Coriander Leaves (for garnishing) 1 tbsp


  1. Slit the washed green chillies in the centre for stuffing.

  2. To make the stuffing,mix the grated cottage cheese,chopped mint leaves,chopped coriander leaves and a little salt to form a thick paste.

  3. Take a teaspoon or so of this mixture and stuff it in each chilly.

  4. Heat oil in a pan and add the cumin seeds,asofoetida,curry leaves and fry.

  5. Then add one tablespoon of chopped onions and fry till they are transparent.

  6. Add tumeric powder and the stuffred chillies and mix gently and lower the heat.

  7. Cover the pan and fry them for three minutes.

  8. Mix a little salt in gram flour and sprinke it on the cooked green chillies and gently mix them so that the chillies are intact.

  9. When the gram flour loses its raw flavour and is fried,switch off the heat.

  10. Serve the green chillies in a dish garnished with chopped onions, chopped coriander leaves and lime slices.
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Steamed Rice Balls

Steamed Rice Balls - Ramani's Recipes
Steamed rice balls are fat free and easily digestable. These are made particularly in South India on Ganesh Puja day. It is gluten and casein free and nutritive too.The dhal used can be substituted with green gram dhal and grated vegetables can be included too.

Ingredients Quantity
Rice ¾ cup
Bengal Gram Dhal (Channa Dhal) 1 tbsp
Cumin Seeds 1 tsp
Grated Coconut (Optional) 2 tbsp
Salt to taste
Water 3 cups


  1. Grind rice coarsely so that it is broken and resembles semolina or suji.Wash it and drain the water and keep it aside.

  2. Heat two cups of water in a big pan and add cumin seeds and washed bengal gram dhal and cook.

  3. Cook the dhal till it is half cooked.

  4. Add the rest of the water and add salt,grated coconut and rice and mix.Cover it and lower the heat.

  5. Cook the mixture till it is threefourths cooked and there is no water.

  6. Remove from he heat and cool it.

  7. Make about twenty medium sized balls and place them in an idly steamer and steam them for seven minutes.

  8. Remove the rice balls carefully and serve it hot with coconut chutney or vegetable kurma.
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Banana Sandwich

Monday, February 15, 2010 1 comments
Banana Sandwich - Ramani's Recipes
This simple sandwich is a sweet item and can be given to kids as a breakfast food. Its something different for them and can be made with the items available in he house.Also it can be eaten as a dessert. Brown bread can be used instead of plain bread to increase its nutritive value.Any other fruit can be used instead of banana.

Ingredients Quantity
Brown Bread 2 slices
Peanut Butter 2 tbsps
Lime Juice 1 tbsp
Brown Sugar 1 tbsp
Honey (Optional) 2 tsp
Banana (Ripe) 4 slices
Butter 1 tsp
Cinnamon Sugar 1 ½ tsp


  1. Mix peanut butter,brown sugar,lime juice and honey in a bowl.

  2. Take each slice of bread and smear this mixture on both the sides of the bread.

  3. Place banana slices in between the two slices of bread and press it lightly to make a sandwich.

  4. Take butter in a pan and heat it and place the sandwich in it and heat it till it becomes brown on both the sides.

    Remove from heat.

  5. Sprinkle some cinnamon sugar on it and serve.

  6. To make cinnamon sugar mix a little of cinnamon powder with sugar.
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Sour Cream

Sour Cream - Ramani's Recipes
Sour cream is available ready made in The U.S and other countries. In India it is not easily available. But not to worry, it can be made very easily at home.

This is used in Mexican cuisine like in burritos, tacos etc., and even as salad dressing or with vegetables as a filling for sandwiches. It can just be eaten with chappatis too. This recipe can give about one to one and one fourth cup of sour cream.

Ingredients Quantity
Whole Milk (Skimmed Milk can be used) 1 litre
Fresh Cream ½ cup
Lime Juice) 1 tbsp


  1. Make the curd from one litre of milk.Then put it in a big strainer and strain the water from the curds.This is also called hung curds. If one is making overnight then keep the strainer with the bowl in the refrigerator and let it strain.

  2. Take the curd and mix fresh cream, lime juice and a little salt. Beat this mixture lightly and store in the fridge and use it as and when required.
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Thai Vegetarian Red Curry

Saturday, February 13, 2010 0 comments
Thai Vegetarian Red Curry - Ramani's Recipes
This is an attempt to give a recipe which is liked by many people nowadays and has a different flavour. Various vegetables are used in this recipe. One can make it with eggplants or brinjals also. Tofu and nuts like fried cashewnuts and almonds can be added to enhance the protein content. The recipe for Thai red curry paste recipe has been taken from Darlene Schmidt and adapted.

Ingredients Quantity
Thai Red Curry Paste 3 tbsps
Lemon Grass 2 tbsps
Lime Leaves 2
Basil Leaves a few
Carrot 1
Cauliflower Flowerlets 6
French Beans 6
Small Purple Onions a few
Green Bell Pepper (Capsicum) 1
Spring Onions 1 stalk
Coconut Milk) 1 ½ cups
Tofu a few pieces
Fried Cashewnuts and Almonds a few
Salt to taste
Cooked Basmati Rice 1 ½ cups

To make Thai Red Curry Paste

Ingredients Quantity
Purple Onion 1
Lemon Grass 1 stalk
Red Chillies 3 (as per required spiciness)
Garlic 3 cloves
Ginger 1 inch piece
Black Pepper ½ tsp
Chilly Powder 2 tbsps
Coriander Seeds Powder 1 tbsp
Soy Sauce 1 tsp
Brown Sugar 1 tsp
Turmeric Powder ½ tsp
Coconut Milk ½ cup

Method for Paste

Put all these ingredients in a mixie and grind it into a fine paste.Ater using it if left over, you can store it in the freezer.

Method for Dish

  1. Chop the carrots and capsicum to big pieces and slice the beans and spring onions.

  2. Take one tablespoon of oil in large pan and add garlic in it and fry a little.

  3. Add all the vegetables and a pinch of salt and stir fry.

  4. Remove from the heat and place them in a bowl.

  5. In the same pan add two tablespoons of oil and heat it.

  6. Add three tablespoons of the Thai red curry paste and fry a little.

  7. Then add the coconut milk and cook.

  8. Add the stir fried vegetables,tofu pieces and mix well and cook for two or three minutes.

  9. If more salt is required, it can be added.

  10. Serve this spicy vegetable curry in a serving plate with hot cooked rice and garnish it with basil or coriander leaves and fried cashewnuts and almonds.

Thai Vegetarian Red Curry - Ramani's Recipes
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Dry Colocasia Curry

Dry Colocasia Curry - Ramani's Recipes
Colocasia is arbi or arvi in Hindi and chamadumpa or chamagadda in Telugu, is normally fried with cumin and red chilly powder till it is crisp. This recipe is from North India which is made with masalas other than oinion, ginger or garlic. Baby potatoes or big potatoes can be used instead of colacasia.

Ingredients Quantity
Colocasia 250 gms
Wheat Flour 2 tbsps
Celery Seeds (Ajwain) 2 tbsps
Coriander Seeds Powder 1 tsp
Cummin Seeds Powder 1 tsp
Red Chillies Powder 1 ½ tsps
Garam Masala Powder 1 tsp
Salt to tase
Oil 2 tbsp
Chopped Coriander Leaves 1 tbsp


  1. Boil the colacasia/potatoes in water. Do not over cook them. Peel them and dice them.

  2. Take oil in a pan and heat it . Add celery seeds and fry them.

  3. Lower the heat and add the wheatflour and fry till light brown in colour.

  4. Add turmeric powder,coriander powder,cumin powder,red chilly powder,garam masala powder and salt and mix.

  5. Then add the diced colacasia pieces and fry in this mixture till they are slightly brown and crisp. Extra oil can be added if required.Remove from the heat.

  6. Garnish it with chopped coriander leaves and serve it with chappatis.
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Sweet Coconut Basket With Ice Cream

Sweet Coconut Basket With Ice Cream - Ramani's Recipes
In one of my travels to Kerala I came across a simple dessert made with coconut. Hope you will enjoy it as much as I enjoyed it!

Ingredients Quantity
Grated Coconut 1 cup
Jaggery (Gur or Gud) ½ cup
Cardamom Powder 1 tsp
Plain Flour (Maida) ½ cup
Water ¼ cup
Hot Oil or Ghee (Optional) 1 tsp
oil for deep frying
Honey 2 tbsps


  1. Take a bowl and mix the plain flour,hot ghee and enough water to make a firm dough.Cover it and keep it aside.

  2. To make he filling,take a pan and heat it. Pour half a cup of water and and add the jaggery and cook both of them till it forms thick syrup.

  3. Add cardamom powder and grated coconut and mix. Remove from heat and let it cool.

  4. Make lemon sized balls with this coconut mixture.

  5. Take the dough and divide it into seven or eight balls.

  6. Roll each ball into a thin circle.

  7. Place a coconut ball in the center of the circle and with water wet the edges with little water.

  8. Now bring all the sides of the circle to the center and close it to make a basket.Do the same with the rest of the balls.

  9. Fry these baskets in hot oil till golden brown.

  10. Place one coconut basket in a serving bowl and a scoop of your favourite ice cream and drizzle honey over this and serve.
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Quick Fruit Dessert

Quick Fruit Dessert - Ramani's Recipes
This dessert can be made with whatever fruits available in the house. It can also be made with only one kind of fruit like mango, pineapple or strawberry etc to enjoy a single flavour.

Ingredients Quantity
Apple 1
Grapes ½ cup
Pineapple pieces a few
Orange 1
Banana 1
Musk Melon Pieces ½ cup
Strawberries 4
Tuti Fruiti (or Vanilla) Ice Cream 6 scoops
Fresh Cream ½ cup
Jelly (Jell O) 1 pkt


  1. Make the jello with the jelly crstals as per instructions on the packet and keep it in the fridge to set.

  2. Chop the the fruits with a steel knife into small pieces into a bowl.

  3. Take icecream and fresh cream in a bowl and whip them together with an electric hand beater well and add the fruits.Mix them lightly.

  4. Keep the contents in a serving bowl and keep it in the fridge to chill.

  5. To serve,take two scoops of the icream fruit mixture in a dessert bowl and put the set jelly on it and sprinkle some candied sugar.
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Sweet Potato Gulab Jamuns

Friday, February 12, 2010 10 comments
Sweet Potato Gulab Jamuns - Ramani's Recipes
Gulab jamun is a favourite dish with most. But there are a few who cannot tolerate/digest casein or milk protein and gluten present in traditional Gulab Jamuns. Why should these people be deprived of this delicious dessert? So this recipe came to my mind, which is made with sweet potato and rajgira flour. Sweet potato is easily available and the same with rajgira flour.

Rajgira flour is made from the seeds of Amaranth or Amaranthus. This contains no gluten and is used in baking cakes and breads and for making pastas. Somebody called it 'pseudo grain flour'. When I made it, my granddaughter loved it and wanted more. That made my day! So you can try it too!

Ingredients Quantity
Sweet Potato (Boiled and Mashed) 1 ½ cups
Rajgira Flour (Amaranth Seed Flour) 3 tbsps
Sugar 2 cups
Water 1 ¾ cups
Cardamom Powder (Elaichi) 1 tsp
Saffron (Kesar) few strings
Rose Water a few drops
Pistachios a few
Oil for deep frying


  1. Take a bowl and combine boiled and mashed sweet potatoes and ragira flour to make a dough.It should not be very soft but firm. If soft a little more of rajgira flour can be added but not too much. The gulab jamuns may become too hard if too much rajgira flour is added.

  2. Make about thirty to thirty two balls with the mixture and keep it aside.

  3. Make a syrup with sugar and water by boiling it together.Add saffron and cardamom powder to it and remove from the heat. But keep the syrup warm.

  4. Take oil for deep frying in a pan and fry these gulab jamuns four or five at a time on low heat till they are golden brown and not dark brown.

  5. Put these balls directly into the warm syrup and let them soak for ten minutes.

  6. Sprinkle a few drops of rose water and finely chopped pistachios and serve.
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Brinjal Green Curry

Wednesday, February 10, 2010 1 comments
Brinjal Green Curry - Ramani's Recipes
This delicious brinjal curry is made with only green chillies and green coriander/cilantro leaves. Capsicum or bell pepper is added to accentuate the green colour of the curry. Try this appetizing curry which will lift up your spirits!

Ingredients Quantity
Small Brinjals 6
Capsicum (Green Bell Pepper) 1 medium
Coriander Leaves (Cilantro) 1 medium bunch
Green Chillies 1 tsp
Oil 1 ½ tbsp
Salt to taste


  1. Clean and wash the brinjals and cut off the long stem leaving the crown and short stem intact. It is preferable to take same size brinjals so that the cook evenly. Slit the brinjals so that the can be stuffed and keep them in salt water to avoid browning .

  2. Grind the green chillies,coriander leaves and salt in grinder into a paste and this is used as the stuffing. Do not add any water.

  3. Take oil in a pan and add cumin seeds and fry them.

  4. Take each brinjal and take a teaspoon of the stuffing and stuff it in the brinjal and put it in the oil. Do the same with all the brinjals.Sprinkle a little water and cover the pan and cook on low flame stirring in between so that the brinjals do not get stuck to the bottom of the pan.

  5. Half way through add the capsicum pieces and cook them too.If small capsicum is available the can be added without cutting.

  6. When the brinjals and capsicum are cooked,remove them from the heat and serve it in a bowl.

  7. Garnish it with chopped coriander leaves and serve it with hot rice or chappatis.
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Black Eyed Peas and Green Gram Dosa

Tuesday, February 9, 2010 2 comments
Black Eyed Peas and Green Gram Dosa - Ramani's Recipes
Black eyed peas in India is known as lobhia or in Telugu alchandalu. These peas are rich in calcium, folates, vitamin A and, of course, proteins. These peas by eating on a New Year Day is believed to bring prosperity. This variety dosa made with black eyed peas and green gram(moong in Hindi and pesalu in Telugu) is most suitable for diabetics and those who are supposed to reduce on rice content. This is gluten free too. To make this dosa a little or no oil can be used. To make it crisp a tablespoon of rice is used. Seven to eight dosas can be made with this batter.

For Dosa

Ingredients Quantity
Black Eyed Peas (Lobhia) ½ cup
Green Gram (Moong dal) ¼ cup
Rice 1 tbsp
Cummin Seeds 1 tsp
Green Chillies 2 or 3
Coriander Leaves 1 small bunch
Ginger 1 inch piece
Oil for shallow frying
Salt to taste

For Garnishing

Ingredients Quantity
Grated Carrot ¼ cup
Finely Chopped Green Chillies 1 tbsp
Chopped Coriander Leaves 2 tbsp


  1. Soak the black eyed peas and green gram in water for three hours.

  2. Wash and grind them in a grinder with green chillies,ginger,salt and cumin seeds into a fine paste.The batter should not be very thick.

  3. Take a flat griddle or tava and grease it. Heat it.

  4. Take a ladleful of the batter and put in the center of the pan and spread with the the back of the ladle into a circle.

  5. Take a teaspoon of oil and drop it around the dosa and on medium heat let it become crisp all around and slightly brown in colour on the underside.

  6. Make dosas with the rest of the batter.

  7. Garnish each dosa with grated carrot,chopped green chillies and chopped coriander leaves and serve it on plate with coconut chutney. Green chillies can be avoided if children are being served.

Black Eyed Peas and Green Gram Dosa with Coconut Chutney
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Say It Hot n Spicy With Green Leaf Chutneys

Monday, February 8, 2010 2 comments
Green leafy vegetables like spinach, fenugreek leaves, mint, coriander or cilantro radish leaves, cabbage outer leaves etc are all rich sources of vitamins and minerals.Sometimes even leaves like radish tops are discarded. But these can be made into a spicy chutneys which was tried by my sister. For those who cannot relish the greens in their dhals or pulses here are some recipes which can be eaten with rice or chappatis or used as a spread in a sandwich or as a dip for fried stuff like vadas etc. If one wishes to make them less spicy, the red chillies can be reduced. Try them and taste!

01 :- Radish Tops and Fenugreek Chutney

Say It Hot n Spicy With Green Leaf Chutneys - Radish Tops and Fenugreek Chutney - Ramani's Recipes

Ingredients Quantity
Radish Leaves tops of three radishes
Fenugreek Leaves [1] one small bunch
Bengal Gram Dhal [2] 1 tbsp
Black Gram Dhal [3] 2 tbsp
Mustard Seeds [6] 1 tsp
Fenugreek Seeds [4] 1 tsp
Red Chillies 4 or 5
Asafoetida [5] 1 tsp
Tamarind [12] 1 lemon size ball
Salt to taste
Oil 2 ½ tbsp
Turmeric Powder ½ tsp
Garlic(Optional) 5 cloves


  1. Clean the radish tops and fenugreek leaves well with water and chop them .Drain the water well in between a dry kitchen towel.

  2. Soak the tamarind(without seeds) in a little water and keep it aside.
  3. Take a pan and add one tablespoon of oil and fry the channa dhal,urad dhal,mustard seeds,methi seeds, hing and red chillies till the dhals are light brown.Keep it aside for cooling.

  4. Take the pan again and add the rest of the oil and put in the leaves and fry them till the raw smell of the leaves goes away.Add turmeric powder,salt,soaked tamarind and remove from the heat and cool it.

  5. Afer cooling , grind all the ingredients(seasonings and leaves) to a fine paste and garnish it with fried garlic cloves. This chutney can be stored for four or five days in the fridge.

02 :- Curry Leaves Chutney

Say It Hot n Spicy With Green Leaf Chutneys - Curry Leaves Chutney - Ramani's Recipes

Ingredients Quantity
Curry Leaves 2 cups
Bengal Gram Dhal [2] 1 tbsp
Black Gram Dhal [3] 2 tbsp
Mustard Seeds [6] 1 tsp
Coriander Seeds [7] 4 tbsps
Fenugreek Seeds [4] 1 tsp
Black Pepper [8] 1 tbsp
Tamarind [12] 1 lemon size ball
Red Chillies 4 or 5
Turmeric Powder ½ tsp
Asafoetida [5] ¼ tsp
Jaggery Powder[9] (Optional) 1 tbsp
Salt to taste
Oil ¼ cup


  1. Clean the curry leaves in water and let them dry well on a dry towel.Soak tamarind(without seeds) in a little water and keep it aside.

  2. Take a pan and add one tablespoon of oil and fry the dhals,mustard seeds,fenugreek seeds,black pepper,coriander seeds,red chillies and hing till the dhals are light brown in colour.Cool the seasonings.

  3. Take the rest of the oil in the same pan and fry the curry leaves till they are lightly crisp. Add turmeric powder,salt and tamarind and remove from the heat and cool it.

  4. Grind the seasonings and curry leaves in a grinder till it becomes a fine paste. If one likes it sweet, jaggery can be added when grinding.

  5. Serve it with hot rice or as a spread on the bread or chappati. If more oil is used, this chutney can be stored for more than ten days in the fridge. This chutney has carminative properties too.

03 :- Cabbage and Carrot Chutney

Say It Hot n Spicy With Green Leaf Chutneys - Cabbage and carrot Chutney - Ramani's Recipes

Ingredients Quantity
Fresh Cabbage (Outer Leaves) 6 or 7
Grated Carrot ¼ cup
Green Chillies 2
Bengal Gram Dhal [2] 1 tbsp
Black Gram Dhal [3] 1 ½ tbsps
Gingelly Seeds [10] 1 tbsp
Mustard Seeds [6] 1 tsp
Fenugreek Seeds [4] ½ tsp
Red Chillies 3 or 4
Tamarind [12] 1 lemon size ball
Turmeric Powder ¼ tsp
Salt to taste
Oil 1 ½ tbsps


  1. Wash the cabbage leaves and chopp them ino big pieces.

  2. Take one teaspoon of oil and add the dhals,mustard seeds,gingelly seeds fenugreek seeds,red chillies,hing and fry till the dhals are light brown in colour.. Cool this.

  3. Take the rest of the oil in the same pan and fry the chopped cabbage, grated carrot and green chillies till the raw smell has gone. Add the turneric powder and remove from the heat. Cool the mixture.

  4. Now grind the seasonings and cabbage mixture with tamarind(with seeds removed) to paste.

  5. Serve this chutney with hot rice or with chappatis or as a spread or as dip.

04 :- Coriander and Mint Chutney

Say It Hot n Spicy With Green Leaf Chutneys - Coriander and Mint Chutney - Ramani's Recipes

Ingredients Quantity
Coriander or Cilantro Leaves 1 cup
Mint Leaves [11] 1 cup
Green Chillies 2 or 3
Lime Juice 1 ½ tbsps
Salt to taste


  1. Grind all the ingredients in a grinder to a fine paste. This can be stored in the fridge for four or five days or in the freezer for a longer time.

  2. Serve this with hot pulav or biryani, chappati or as a dip or as a spread to make a yummy green sandwich. This chutney can also be mixed with a cup or more of beaten curds and used as a dip for snacks.Lime juice can be deleted.

To sum up, any kind of edible fresh greens can be used like gongura which is available in Andhra or mustard leaves,kale leaves etc. It is left to your imagination and availabilty. If less oil need to be used water can be added.

Try these chutneys and serve them to your families.


[1] Methi or Methi Saag in Hindi. Menthi Aaku in Telugu.

[2] Channa dal in Hindi. Senaga Pappu in Telugu.

[3] Urad dal in Hindi. Minapa Pappu or Uddhi Pappu in Telugu.

[4] Methi or Methi ke daane in Hindi. Menthulu in Telugu.

[5] Hing in Hindi. Inguva in Telugu.

[6] Sarson in Hindi. Aavaalu in Telugu

[7] Dhania in Hindi. Kothimeera in Telugu.

[8] Kaali Mirch in Hindi. Miriyalu in Telugu.

[9] Gur or Gud in Hindi. Bellam in Telugu.

[10] Til or Safed Til in Hindi. Nuvvulu in Telugu.

[11] Pudina in Hindi and also in Telugu.

[12] Imli in Hindi. Chinta Pandu in Telugu.
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Coconut Milk Peas Pulav

Sunday, February 7, 2010 2 comments

Coconut milk from fresh coconut is rich in fat but some say it does not increase cholesterol in the body. It is still under research. This recipe contains coconut milk which gives a rich flavour entirely different from the regular pulav.Peas have their own flavour but combined with coconut milk the taste is awesome.Other vegetables could be used too.

Ingredients Quantity
Basmati Rice 1 cup
Coconut Milk 1 cup
Water ¼ cup
Shelled Peas ½ cup
Mint Leaves 4 or 5
Sliced Onions ¼ cup
Ginger Garlic Paste 1 tsp
Cashew Nuts 5
Cummin Seeds 1 tsp
Bay Leaf 1
Garam Masala Powder ½ tsp
Salt to taste
Oil 1 tbsp


    Wash the rice, drain the water and keep it aside.Heat oil in a pan or a pressure cooker and add cumin seeds,bay leaf and cashewnuts and fry.
  1. Add the ginger garlic paste and onions and fry till the onions turn brown in colour.

  2. Then add the washed rice and fry till the rice is light and coated with oil.

  3. Add the peas,mint leaves,garam masala powder and mix.

  4. Add the coconut milk and little water if required to the rice and mix.Add the salt and cook till the rice is cooked and separate.

  5. Serve hot with raita.

  6. Raita is an accompaniment to pulav which is made by adding sliced onions,sprouts,tomatoes,chopped green chillies,chopped coriander leaves and salt in beaten curds.
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Rice Roti

Friday, February 5, 2010 4 comments

Rice roti is a South Indian dish especially prepared in Karnataka and in some parts of Telengana. This contains nutrients from the rice and vegetables. It can be taken as a snack, breakfast food or as a main meal. The accompaniment to this dish can be coconut chutney or vegetable kurma or tomato chutney. To make it more nutritious,chopped green vegetables and sprouts can be added. Children will like it and above all it is gluten and casein free. It is easily digestable too. Try it!

Ingredients Quantity
Rice Flour 1 cup
Water 2 ½ cup
Finely Chopped Onions ¼ cup
Finely Chopped Green Chillies 1 tbsp
Chopped Coriander Leaves 2 tbsps
Grated Carrot 2 tbsps
Cummin Seeds 2 tbsps
Salt to taste
Oil for shallow frying


  1. Heat the water in a big pan and add cumin seeds and salt.

  2. When the water starts boiling, lower the heat and add the chopped onions,green chillies, coriander leaves and grated carrot.

  3. Then add the rice flour slowly mixing it simultaneously with the water.

  4. Take the pan from the heat and mix the contents well.

  5. Cool the mixture until it is luke warm. Make four or five balls.

  6. Take a greased flat pan and heat it. Put one and a half teaspoons of oil. Lower the heat.

  7. Take one rice ball and pat it on the wet palm and place it in the pan and with wet fingers pat it further to make a circle.

  8. Put one teaspoon of oil around and on the roti and cover it with a plate.

  9. When the sides become light brown turn the roti and cook for a minute and remove.

  10. Repeat this with the other rice balls.

  11. Serve hot or cold with coconut chutney or vegetable kurma.

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Corn Crepe

Wednesday, February 3, 2010 1 comments

This is an easy recipe which one can make. It is nutritious too. More spices like green chilly paste can be added.This is good for kids.

Ingredients Quantity
Corn Meal (Makki ka Atta)[1] 1 cup
Rice Flour 2 tbsps
Roasted Cummin Powder 1 tsp
Chopped Coriander Leaves 1 tbsp
Salt to taste
Water to mix
Oil to shallow fry


  1. Mix corn meal,rice flour,salt,coriander leaves and cumin powder in a bowl till it forms a thin pouring consistency batter.

  2. Take a thick flat pan and heat one teaspoon of oil. Spread it till the pan is greased well.

  3. Pour a laddle of the thin batter and swirl it till it reaches the edges of the pan.

  4. Pour half a teaspoon of oil on the top and let it cook till the sides becme brown.

  5. Flip the crepe and heat for a second and remove.It looks like a dosa.

  6. Serve hot with chutney.

[1] Makki ka Atta is Hindi for maize flour.
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Cheesy Vegetable Wraps

Tuesday, February 2, 2010 7 comments

This nutritious recipe is improvised with the ingredients already available in the kitchen. The cheese quantity can be reduced if desired.Peanut butter instead of normal butter or olive oil or any refined oil can be used. But, this is best suited for bachelors or for single parents who after a busy day have to turn out a sumptuous meal for their child or children. According to availability, ingredients in the filling can be changed ,like sweet corn ,whole pulses like boiled black eyed beans or kidney beans(rajma) can be used.

Ingredients Quantity
Chappatis or Torillas 4
Chopped French Beans 2 tbsps
Shredded Cabbage 2 tbsps
Grated Carrots 2 tbsps
Green Gram Sprouts 3 tbsps
Chopped Cilantro Leaves(Coriander) 1 tbsp
Cheese Spread or Creamy Cheese 3 tbsps
Cheese Slices 4
Butter 1 tbsp
All Herb Seasoning 1 tsp
Olive Oil 1 tsp
Salt to taste
Pepper Powder 1 tsp
Cheese Dip ¼ cup


  1. Steam the chopped vegetables and sprouts in the microwave. Do not over cook.

  2. Take the vegetables in a bowl and add cilantro,cheese spread, all herb seasonings,olive oil,salt and pepper and mix gently.

  3. Take a chappati or a tortilla and place it on a cutting board and place two tablespoons of the mixture on one side.

  4. Then place a cheese slice on this and wrap the chappati well so that the ingredients do not come out and press lightly.Make the rest of the wraps too.

  5. Grease a grilling sheet with butter and place these wraps and smear some butter on each oif them and grill them till he are slightl brown on top.

  6. Serve hot with cheese dip and salad.

To make the Cheese Dip

Ingredients Quantity
Cream Cheese or Cheese Spread 3 tbsps
Mustard Paste 1 tbsp
Lime Juice 1 tbsp
Red Chilli Flakes Soaked in Vinegar (Optional) 1 tsp
Pepper Powder 1 tsp

Mix all these ingredients well and store in a jar.
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Low Fat Vegetable Burger

Monday, February 1, 2010 2 comments

Many kids and adults do like burgers quite often as it is a convenient food and some like it once in a while. Usually burgers have high calorie value because of the amount of fat used. But this burger recipe has a minimum amount of fat used and is full of nutrients because of the ingredients used in it. It is easy to prepare too. Try it!

Ingredients Quantity
Burger Buns 2
Boiled Mashed Potatoes 2
Shredded Cabbage ¼ cup
Grated Carrot ¼ cup
Sliced Cucumber 2 pieces
Sliced Onion 2 pieces
Sprouted Green Gram ¼ cup
Sliced Tomato 2 pieces
Cottage Cheese (Paneer) grated 2 tbsps
Ginger Garlic Paste ½ tsp
Green Chilly Paste 1 tsp or less
Cheese Slices (Optional) 2
Salt to taste
Pepper Powder 1 tsp
Mustard 1 tsp
Tomato Ketchup 1 tbsp
Oil ¾ tbsp


  1. Not much fat will be used to make the patties,but since the potatoes are cooked, the vegetables will be sauteed in a little oil.

  2. Take three fourths tablespoon of oil in a pan and heat it.

  3. Add the ginger garlic paste,cabbage,carrots,green capsicum and saute them.Then add the sprouts,green chilly paste,salt,black pepper and grated cottage cheese and mix well.

  4. When the vegetables are half cooked,add the mashed potato and mix. Turn off the heat.

  5. When the mixture is warm, shape the mixture into two patties and keep them aside.

  6. In the same pan heat the burger bun slices on both the sides and remove.

  7. To set the burger,take one part of the bun and place a cucumber slice,then the patty and then a slice of onion and tomato slice.Last of all place a slice of cheese which is optional and sprinkle mustard on it and cover it with the other part of the bun and press a little.

  8. Place the whole burger in the same pan and heat it so that the cheese melts and the burger is warm.Repeat this with the other bun.

  9. Serve it warm with potato wedges or wafers, tomato ketchup and salad.

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