Sunday, February 26, 2012

Channa Masala

This resturants style, a tastier and super easy to make reciepe can be made at home . It is perfect combo with puris or bhatura. I use to prepare Channa Masala in two different ways, but method used here is most liked by my husband, so I decided to share this reciepe to my blogger friends.


White Chickpeas – 150 ml
Tomato puree – 1cup
Onion – 2 medium
Ginger & Garlic paste – 1tsp
Green chillies – 2
Cumin seeds – 1/4 tsp
Turmeric powder – 1/4 tsp
Everest channa Masala powder or garam masala powder – 1 tsp
Red chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Salt to taste
Coriander leaves few
Lemon juice – 1tsp
Oil – 1tblsp

  • Wash and soak chickpeas for overnight.
  • Chop the onion and green chillies.
  • Heat oil in a pressure pan and add cumin seeds, when it starts to popup add onions, green chillies, g&g paste and sauté until the raw smell goes away.

  • Now add the tomato puree and red chilli powder, turmeric powder, coriander powder, salt and channa masala powder and fry for some time till oil starts separating.
  • To this add soaked chickpeas along with water and adjust the salt level and mix well.

  • Cover with a lid and pressure cook for 5 whistles or till chickpeas get soft.
  • Once the pressure releases open the lid and garnish with chopped coriander leaves and lemon juice.

Sprinkle some chopped onions on top and serve hot with puris, bhatura or chapathi.


  • Even can cook the channa separately and follow the same method but cooking channa in the masala, it will blend well and tastes delicious and more over you could save time in preparation.

Sunday, February 19, 2012

Thakkali Dosai / Tomato Dosa

I came to know this recipe from my friend Aarthi’s mom. I like her cooking very much and so sweet of her to share some of her recipes to me and tried my own. Usually I don't like the tomato flavor but when I tasted this tomato dosa I started liking it and really enjoyed the flavor too.  It taste very soft and crispy in texture, me and my husband started liking it and added in our regular menu for dinner. Take this opportunity to thank the aunt for sharing such delicious recipes with beautiful tips.

Idly rice – 1cup
Ripe tomatoes – 2 no
Red chilli – 2
Salt to taste

To coarse paste:
Jeera / cumin seeds – 1/4tsp
Onion – 1no

To temper:
Oil – 1tsp
Mustard seeds – 1/4tsp
Hing – 1/4tsp
Curry leaves few

  • Wash and soak rice for minimum 2 hours.
  • Make a coarse paste of onion and cumin seeds and keep aside.

  • In a mixer grind the soaked rice along with chopped tomatoes and red chilli into smooth batter by adding little water.

  • In this batter mix the coarse paste of onion and cumin seeds, required salt and temper with mustard, curry leaves and hing.
  • Heat tawa and pour a batter and drizzle some oil, as u make for normal dosa and cook on both sides.

Serve hot with coconut chutney or sambar!!


  • Adding onion as coarse paste gives crunchy and nice flavor.
  • Can also add chopped onions as topping for the dosa instead of grinding.
  • Batter will be good for 3 days in a refrigerator.
  • The consistency of the batter should be normal dosa batter.

Tuesday, February 14, 2012

Chocolate Almond Fudge

Valentine’s Day wishes to all!! On this special occasion I like to prepare something new and special to my hubby and I start goggled and got this cool and easy recipe from here, it really looks delicious and treats for chocoholic. The method is very easy and it came out very well and we both loved the taste and enjoy having it!!
Fudge is a type of Western confectionery which is usually very sweet, and extremely rich. It is made by mixing Condensed milk, butter, and chocolate chips and heating it to the soft stage and then beating the mixture while it cools so that it acquires a smooth, rich and creamy consistency. Let’s do the recipe…


Semisweet / Dark chocolate chips – 400gms
Condensed milk – 1tin
Butter – 2 tbsp
Vanilla extract – 2 tsp
Almond – 100gm
Pistachios few

  • Toast the almonds and pistachios place them on a baking sheet and bake for about 5 to 8 minutes minutes or until the nuts are fragrant and their skins start to blister. Take care do not burn.
  • Let cool and then chop into small pieces.

  • First line the pan, bottom and sides with aluminium foil.
  • Combine the condensed milk, chocolate chips and butter in a heatproof bowl and place over a saucepan of simmering water (using double boiling method).
  • Melt the chocolate mixture, stirring frequently, making sure the mixture doesn't get too hot or the fudge may be grainy.
  • Keep stirring until the chocolate dissolves smooth and glossy and remove from heat.
  • Now add the vanilla extract and chopped nuts to this fudge and mix gently.
  • Spread this fudge into a prepared pan, cover with plastic or aluminum foil sheet and smoothing the top with offset spatula and let stands at room temperature until cool (this can take several hours).
  • Then carefully remove the fudge from the pan by lifting the edges of the foil.
Cut the fudge into desire pieces and enjoy!!

Delightful Chocolate Almond Fudge is ready…


  • Keep refrigerated and use it for several days or freeze, well wrapped, for several months.
  • Let thaw at room temperature, unwrapped, for a few hours before serving.
  • You could substitude any nuts or dry fruits for almonds.

Monday, February 13, 2012

Drumstick Sambar

Most of the veg.lovers may always crave for sambar. It's similar to regular ones but different in taste which is beacuse of key ingredient, grounded paste of coconut and fennel seeds. This also enhances the taste. Very comfort and easy recipe.


Toor dhal – 1/2 cup
Drumstick – 2no
Shallots – 12 or 15nos (peeled)
Tomato – 1 small
Turmeric powder – 1/4tsp
Sambar powder – 1tsp
Tamarind pulp – 1tbsp
Coriander leaves few

To Grind:

Grated coconut – 2tbsp
Fennel seeds – 1tsp

To temper:

Mustard seeds – ½tsp
Urad dhal – 1tsp
Red chilli – 1
Hing – ¼tsp
Curry leaves few


  • Pressure cook the toor dhal with turmeric powder for 3-4 whistles and keep it aside.
  • Grind coconut and fennel seeds into smooth paste.
  • Heat oil in a pan add mustard seeds, urad dhal, curry leaves, red chilli and hing after it splutters add shallots fry them till it becomes translucent.
  • Then add the drumstick and chopped tomato, salt and fry for few minutes till tomato becomes soft.
  • Now add the pressure cooked toor dhal, sambar powder and a cup of water and allow boiling in simmer for 10 minutes.
  • Once the drumstick cooks, add the tamarind pulp and bring to boil well.
  • Finally add the ground paste and leave for 2 more minutes to get thicken.
  • Remove from heat and garnish with coriander leaves.

Serve hot with rice!!


  • This sambar's taste matches to arachuvitta sambar..
  • Even tastes good with idli and dosa too.
  • By adding grounded paste towards the end, the flavour and aroma of sambar lasts long.

Wednesday, February 8, 2012

Godhumai Dosai / Wheat Dosa

I make this dosa for every two weeks once. It is one of the bachelor’s recipe too. My hubby said that before marriage he use to prepare this dosa often as it’s very easy to prepare for dinner. It is very comfort and tastes delicious too.


Wheat flour – 1cup
Rice flour – 1/2 cup
Green chilli – 2no
Curry leaves few
Mustard seeds
Hing – 1/4 tsp
Salt to taste


  • In a bowl mix wheat flour, rice flour, silted green chilli, curry leaves, hing and required salt and mix well with water into thin batter without any lumps and temper with mustard seeds.

  • Let the batter sit for half an hour.
  • Heat tawa and take one ladle full of batter and spread starting from end and finish with middle in a circular motion as you prepare for rava dosa. Drizzle some oil and cook on both sides.

Serve hot with Chutney or Sambar.


  • For crispy dosa the consistency of the batter should be watery as we prepare for rava dosa.
  • Reduce the quantity of rice flour into 1/4 cup for soft dosa.