Sunday, 29 July 2007

Can someone name these?...Bobbattlu???

There's an age old idiom in telugu "Ayyavaari vigraham cheyabothe adi pilli ayindi"...That's what happened today...

I wanted to make coconut jaggery sweet...the famous kobbari louju...but it turned out to be something like bobbatlu (Puran poli), with a different stuffing....

I chose kobbari louju because it's a very easy recipe...Dissolve grated jaggery in water, boil it to a thick consistency (theega pakam), add freshly grated coconut and cardamon powder, mix and spread it evenly on a greased plate, cut into pieces with a knife when it easy...

So Get set go..I started with boiling the water with Jaggery...I think I've added too much water and hence I was not able to get that consistency (theega pakam)....hmmm I had no more jaggery left to add so that I can get the required consistency...Then I decided to add something else...I found dalia (fried chick peas)..I quickly measured a cup full of dalia and blended them to a smooth powder using the mill.

I then added this powder to the jaggery mixture...hmmm, now I got the required thickness...Then I added the fresh grated coconut and mixed well...Put off the flame..cooled down and made lemon sized balls like laddus....I thought "Hammayya, it's not a failure atlast"..

Suman returned back home from his sunday cricket practice...I proudly showed him my new creation....I didn't tell him about the addition of dalia powder..Just told him that I made kobbari louju....He was so delighted...Tasted it and said.."It's something different but good, what did u do papa?"....

Then with my trade mark wicked smile I told him about the recipe....He sighed n said..."Hmmm another experiment...but this's good, it tastes like the mix inside our bobbattlu"....

Haayyyyyyy....he unintentionally used the term bobbattlu...Then I jumped into the kitchen and started making the flour for bobbattlu...He screamed "Ippude ga chesaav, malli em chesthunnav?"..I told him that I was making bobbattlu...

He's totally puzzled...I couldn't explain his facial expressions, but his inane feeling was "Ee pillatho nenu ela vegaali devudaa..God how do I tolerate this girl?"

He was just yelling, but I continued...mixed a cup of all purpose flour with ghee and water and made rotis with that dough...stuffed that kobbari louju(???) into these rotis and made bobbattlu...

They tasted good, very different from normal bobbattlu because of the stuffing I used....Normal bobbattlu contain boiled chana dal, jaggery ground to a paste...My recipe contained dalia (very close to chana dal), jaggery and haa grated coconut is an what...coconut tastes good when cooked with jaggery...all that matters is the taste..Isn't it?

Now my hubby wants me to make some more bobbattlu so that we can take them to our friends' home who invited us for dinner today...well, that explains a lot..that my new experiment isn't a fiasco...

For those brave souls who want to try this recipe here are the measurements...

Grated Jaggery - One cup
Grated coconut - One cup
Dalia/Roasted chick peas/Putnalu pappu - One cup (powdered)
All purpose flour - One cup

Cardamon powder - 1 pinch
They taste well when topped with a drop of Ghee and served hot..Just as the normal bobbattlu

Dibba Rotti (Rice Flour Roti) - Akki Roti

I've been making these for the past one year, but never knew that the recipe is from Karnataka cuisine and was known as Akki Roti. I always called it as dibba rotti (sounds odd..isn't it?)...People tend to comment those who are little plumpy as Dibba Rottis...the reason being these Rottis are little thick....I've recently come across a wonderful blog of Padma where she posted her version of rice flour rotis. It was then I noticed that this recipe was from Karnataka...Thanks for sharing Padma..

My recipe is slightly different..By now, you might have got used to my way of using ingredients...I just tend to mix whatever I feel like and try my level best to avoid as many ingredients as possible from the original version according to my convinience...If it comes out tasty well and good...If not, lite theesko tendency....

I love these akki rotis (no more addressing them as dibba rottis...akki rotis sounds good) for they are very easy to make and doesn't need any prior soaking, grinding, fermenting bla bla bla stuff. Here goes the recipe,

Rice flour - 2 cups
Onions - 1 - Finely chopped
Green chillies - 4 - Finely chopped
Chana dal - 1 table spoon (soak in hot water and drain)
Cumin - 1 tsp
Salt - as per taste
Warm water to mix
Oil to roast

1. Mix all the above ingredients except water. Pour warm water gradually and mix to a thick batter consistency.

2. Take a Tava (dosa pan) and grease the surface with oil. Pour a ladle full of the above batter and spread using your hand into a circular shape (you cannot spread it like normal dosa batter because of its different texture and consistency).

3. Now swtich on the stove and add 1/2 tsp oil around the edges of the roti.

4. Cover the pan with a lid (atleast the portion of the pan with roti). Cook for 2-4min.

5. Turn to the other side carefully and cook for another 2min (No need to close with the lid now).

6. Make sure the roti is roasted well on both the sides and remove from the pan.

7. Run cold water on the bottom of the pan to let it cool and repeat the procedure for remaining rotis.

Serve with any chutney. We eat with peanut chutney/coconut-roasted chickpeas chutney.

Egg Cutlets with Pappu Charu (Toor dal rasam)

I lately realised that I'd completed my half century of posts..Time really flies...I never expected myself to be a regular blogger...

Well, for ppl who've gone thru my previous suthi post might be wondering why I blabbered a lot abt Eggs...becoz I made Egg cutlets on Friday...One of my favourite recipes with Eggs...They can be served as a starter or an accomplishment to a main meal...I also made Toor Dal Rasam (Pappu charu) which goes well with these cutlets....

Recipe For Egg Cutlet:


For cutlet,
Eggs - 3
Milk - 50ml
Ginger/Garlic paste - 1/2 tsp
Onions - finely chopped - 1 table spoon
Green chillies - finely chopped - 1 Tsp (2 chillies)
Salt - 1/2 - 1 tsp (adjust)

For roasting,
Oil - 1 table spoon
Onions - 1- Sliced
Garam masala (or coriander/cumin powder) - 1 tsp


1. Mix all the ingredients for cutlet in a bowl thoroughly.

2. Steam cook this mixture in a pressure cooker until 3 whistles. You'll get a cake like structure. You'll have to cut into pieces. Alternately you can put this mixture in idli plates (greased) and cook them like normal Idlis.

3. Keep these cutlets aside.

4. In a pan heat oil and saute the onions till they turn transperent. Add the garam masala powder and mix well.

5. Place these cutlets in the pan and cook them for about 5 min. Make sure that both the sides get cooked well(switch off the stove when they start turning brown).

Recipe for Toor Dal Rasam (Pappu Charu):

Toor Dal - 1 cup (washed)
Onion - 1 sliced
Green Chillies - 3 sliced and cut
Tomatoes - 1 cut into chunks
Tamarind juice - Extract from one lemon sized ball of tamarind
Water - 3-4 cups


1. Take all the above ingrdients in a pressure cooker and cook until 3 whistles.

2. After the pressure is released open the lid and slightly mash the dal

3. Add salt and mix well.

4. Make the popu (tadka) - Heat a tsp oil in kadai and add cumin, mustard, urad dal (1/2 tsp each) , 2 dried red chillies and garlic flakes. Curry leaves can be added too.

5. Add this popu to the toor dal rasam.

Serve the egg cutlets and pappu charu with rice.

Sunday, 22 July 2007

Capsicum-Coconut Rice

It's sunday today, raining cats and dogs since morning....Our typical sunday menu would be some variety of dosa for the breakfast, a nov-veg curry + a dessert for the lunch, Rotis with left over curry for the dinner...we normally prefer to buy meat/fish the day we cook them...There's an Asian Halal shop very close to our house and hence we buy the meat on Sunday itself and cook immediately....

But today Suman's been a lion till mid morning...I was not that keen to walk to the shop getting myself drenched in the rain...So I decided on a veggie meal for the lunch....It's a very common practice in our houses back in India to have non-veg on sundays...No hurry burry packing for lunch boxes, so mom could liesurely cook nv items which normally take longer time. If at all someone visits our home in between 10AM-12Noon on a Sunday morning, he/she'll for sure enjoy the aroma from our kitchen (this emanates while our amma grinds kuskus, dry coconut flakes, cinnamon, cloves with ginger and garlic)...You'll have to take my word abt this...Even today amma, attamma would have made the same masala for the curry....

From my yesterday's pizza preparation I had some left over sliced capsicum and mushrooms in the fridge. So I thought of making some fried rice kind of recipe...I generally don't prefer to use readymade garam masala powders for any of my recipes...that too on a weekend..'ll have plenty of time to prepare the masala powder by myself.....I add whatever I find in my kitchen cup-boards, take no measurements add whatever amount I feel like (depending upon my choice of spiciness for that dish), dry roast them and grind them in a mill...I take all the liberty under the sun to try each n every ingredient with different permutations and combinations..please excuse my grammatical mathematics....

Too much introduction for a recipe....hmmmm...'ll stop here...Here's the recipe I followed..

Rice - 3 cups (cooked)
Onion - 1 sliced
Green chillies - 4 sliced
Capsicum - 2 sliced
Mushrooms - 1/2 cup sliced
Dessicated dry coconut - 1 table spoon (I used readymade coconut powder)
Ginger-garlic paste - 1 tea spoon
Salt - as per taste
Oil - 1 tablespoon

For the powder,
Cinnamon - 1 inch piece (broken into tiny pieces)
Cloves - 4
Cardamon pods - 3
Black peppercorn (miriyalu) - 10
Khuskhus (gasagasalu) - 1 table spoon


1. Dry roast the 5 ingredients (listed for powder) in a pan, let the mixture to cool down and grind into a coarse powder in a mill.

2. Heat Oil in a pan, add the ginger garlic paste and roast for 30 sec.

3. Add the green chillies, onion pieces and saute till onions turn transparent.

4. Add the coconut powder and mix well.

5. Now add the spices powder and then the vegetables (capsicum and mushrooms)

6. Add salt to this and mix well. Cover with a lid and cook for 5min on medium flame.

7. Finally add the rice and mix thoroughly. Cook for 3-5 min on low flame and turn off the flame.

Serve with raita. Tastes good on its own too....Roasted cashews can be added for garnishing.

Final Note: I hereby promise all the readers of my blog that this would be my last recipe for this weekend..No more torturing...'m bored too...:(

Saturday, 21 July 2007

Home made Veggie Pizza

I've tasted pizza for the first time during my college days in India...I've done my engg in a city called Vijayawada in AP...It was a hub for many educational institutions and hence was then one of the very rapidly developing cities...We were 7 girls in the hostel as a group...Among us me, chandu, swapna n jyothi were kind of foodie freaks...There were times when we even used to bunk the classes to go to Hot Breads, Sweet Magic (Food corners) in Bunder Road...hmmmm I'm getting nostalgic now..Miss u all dearies...

Ok coming back to today's cooking saaga, I wanted to try something which's not from the Indian cuisine...I've recently came across a website describing the preparation of pizza dough...From that moment I wanted to try it at home...Somehow I don't prefer non-veg versions of West (I like non-veg items only when cooked with Indian Masalas), so I opted for a veggie version...Suman normally doesn't like any western food, but pizza is kind of OK to him...It came out very well as per taste, but the appearance was not that good...I need to improve on setting the Baking time in the Oven (slightly over baked it)..Here goes the recipe.


For base,

Self-raising flour - 1 cup
Dried yeast - 1 tea spoon
Warm water - 1/2 cup (should not be luke warm or too hot, shld be able to touch)
Brown Sugar - 1/2 tea spoon (honey or normal sugar can be used too)
Salt - 1/4th tea spoon
Oil - to rub onto the base

For topping,

Tomatoes - 1 cup - sliced (I used tinned tomatoes, but fresh cut tomatoes are a good choice)
Capsicum/Bell Pepper - 2 - sliced (preferably of two different colors)
Red Onion - 1 - sliced
Green Chillies - 2 - sliced (Jalapeno peppers also can be used)
Mushrooms - 1/2 cup - washed and sliced
Cheese - 1/2 cup to 1 cup (your choice)- grated (I used cubes, but grated cheese would be a better option)

Any other toppings can also be olives etc


1. Mix the flour, brown sugar, yeast and salt with warm water and make a dough. You can refer to the link below for a more clear picture.

2. Now take a baking tray and grease it with some oil or butter. Dust it with some flour. Now, rub a lil oil onto your palm and spread this dough evenly onto the tray. Level the surface properly.

3. Top it with all the veggies first and then cheese on the top. I first topped it with tomatoes, then onions, green chillies and then bell pepper and finally mushroom. Spread the cheese evenly on the top.

4. If you think you need to add more salt you can sprinkle some salt on the top now.

5. Put this tray in a pre-heated oven to 200C and bake for about 15-20min or until the crust is crispy.

Aahaaa....finally a yummy yummy weekend treat to my love with love, Home made veggie pizza served with tomato sauce and accompanied by a glass of mango juice topped with cream....I made 4 pieces and none's left a pizza cook..hahahaha....'m on cloud nine...

Nethi-Karam Dosa - Ghee dosa with Onion chutney and fried lentil-spice powder

Dosa with erra kaaram and pappula podi combo drizzled with Ghee is one of my favourite breakfast items...In our hometown there's a hotel called Venkatramana Vilas which is well known for its Nethi dosa...yummy n spicy melts in your mouth...there are many versions of kaaram dosa..this's one among them...

1. Make dosa batter (Soak 3:1 ratio of rice and urad dal over night, grind to a thick batter consistency adding little water in a blender, add required salt and a pinch of baking soda, keep it aside for 3hrs)

2. Errakaram - Blend one onion, 2 garlic flakes, 4 dried red chillies with salt and water (very little) to a smooth paste

3. Pappula Podi - Grind a cup of fried gram (putnala pappu/ dalia)with 3 garlic flakes, 5 red chillies, 1/2 tea spoon cumin seeds and salt to a smooth powder in a mill.

Final Procedure

Heat a pan and rub with a half-cut onion.

Take a spoon full of dosa batter (1) and pour in the centre using a ladle. Rotate the back end of the ladle and spread the batter to a circular shape of 10-15cm diameter.

Add few drops of ghee around the ends of the dosa. After 20 sec turn to the other side. Let it cook for 5 sec and turn back again.

Now take a 1/2 tea spoon full of erra karam (2) and spread on the Dosa

Spread a 1/2 tea spoon full of pappula podi (3) over the dosa

Add few drops of Ghee onto the top, fold the dosa and take it off from the pan.

Delicious when served hot.

Sunday, 1 July 2007

Coco-Jag-wheat pancakes - Theepi atlu

I made wheat dosa with Jaggery and coconut last weekend. I dunno how to name it....It tasted good and was a very quick n easy recipe.


Wheat flour - 1 cup
Jaggery - 1-2 table spoons (grated) - adjust according to your taste
Coconut - 1 table spoon (grated)
Cardamon Pods - 2 (make fine powder frm the seeds)
Oil - 1 tea spoon


Apart from the oil, mix all the above ingredients to a batter consistency. Heat Pan and pour one ladle full of batter on the pan. Spread it to 10-15cm diameter on the pan with the back of ladle. Add few drops of oil to the ends of the pancake/dosa. Once it gets heated turn over and heat the other side too. Serve warm.

Tripple Dhamaka with Sweetcorn

It's my turn now...I chose sweetcorn for today's cooking...I made a paste with sweetcorn, ginger, garlic and green chillies and made 3 different kinds of recipes...

Ingredients for the paste:
Sweetcorn - 750gm
Ginger - 3/4th inch piece
Garlic - 4 pods
Salt - 1 tea spoon
Green chillies - 3-4

Take all the above ingredients in a blender and grind it to a smooth paste. Do not add water. The paste looks like this.

Recipe 1 : Sweetcorn cutlets - Mokkajonna chitti garelu

Take a plastic sheet, wet your hands with little oil and make small lemon sized balls with the above paste and shape them into small cutlets. Heat Oil in a wok and when the oil is hot enough, turn to low flame and fry these cutlets until golden brown. Place on a tissue paper so that the excess oil gets absorbed. Serve hot with tomato sauce.

Recipe 2: Sweetcorn-onion fritters - Mokkajonna Ulli Pakodi

Slice one onion length-wise and mix the onion pieces in the above sweetcorn paste. Once the onion pieces are well coated with the paste fry them on medium flame in the oil. Serve hot with tea as a snack.

Recipe 3: Sweetcorn Roti - Mokkajonna chapathi
Mix the above paste with one tablespoon wheat flour and make the dough. Make lemon sized balls out of this dough and using a rolling pin, make the rotis. Heat the pan. Coat these rotis with few drops of oil and cook them on the pan until brown spots appear. These rotis have a subtle sweet taste because of the sweetcorn. They can be served on their own or accompained by any curry.

Here ends my sweetcorn saga...My next dhamaka ingredient would be green peas..hehehehe...I'll come up with those recipes in a few weeks time...