Archive for November, 2012

CTO Sandwich

When I asked my family to guess what this sandwich was, they had no clue. They were confused and said so many things, and finally when I gave them some hints that CTO didn’t mean anything related to my work, they guessed it right. Were you able to guess it?

Anyway, without much suspense, here is what it means – Carrot, Capsicum, Tomato and Onion sandwich.
CTO Vegetables CTO Vegetables


  • 3 Carrots finely grated
  • 1 Big Tomato
  • 1/2 Onion
  • 1/4 Capsicum
  • 10 sprigs Cilantro
  • 8 Curry leaves
  • 2 tsp Red Chilli Powder, 1 tsp Cumin/Dhania Powder, 1/2 tsp Turmeric/Haldi, salt to taste, 1/2 tsp Jeera


  1. In a microwave safe bowl, cook capsicum and carrot for 4 minutes.
  2. In a pan, add 2 tsp oil. When the oil is hot, add Jeera and curry leaves.
  3. Next, add onion and fry for a few minutes.
  4. Add tomatoes and fry them as well.
  5. Next, add Turmeric/haldi, red chili powder, and Cumin/dhania powder.
  6. Mix well.
  7. Now, add the cooked carrot and capsicum.
  8. Add salt, and cover and let it cook for another 3-4 minutes.
  9. Garnish with cilantro.
  10. Place spoonful of the vegetable/palya in two slices of bread and warm then in a Skillet/Tava or a sandwich maker.
CTO Palya

CTO Palya

CTO Sandwich

CTO Sandwich

Another look

Another look

P.S: If you don’t eat Onion, you can just skip using it in this recipe and it still will taste good.

Banana, Apple, Strawberry Milkshake

I perform Shri Raghavendra Swamy Seva every year. While doing so, I eat just one meal at noon, no breakfast or dinner. However, I still need energy to do the seva, work, and perform all the household chores. My parents and my husband strongly insist on me eating at least fruits and having milk in the night. I just can’t drink milk at all. So, when my daughter brought this plate of wonderful fruits for me once, I added 2 more to these and prepared something quick, delicious, and very healthy milkshake for all of us. And, now I am sharing this with you all. Banana, Apple, Strawberry milk shake.

Banana, Apple, Strawberry

Banana, Apple, Strawberry

So, when you are fasting from now on, do remember to stay healthy and still follow the wonderful tradition we have.

With Water and Milk

With Water and Milk

As you see in the below picture, chop all the fruits into big chunks and put it in a blender along with water and milk. Add sugar as per your needs. I add water to make it low fat. You can eliminate the same and just use 2 glasses of milk.

Chop big chunks

Chop big chunks

Blend it until smooth. Refrigerate for a few minutes and serve.

Serves 3

Serves 3

I also had earlier posted the recipe for Apple Milkshake here.

P.S: Take a look at this web site to see what nutritional value you are getting out of these 3 great fruits:

1. Fruit Chart
2. Fruit Expert

Story of Tirupathi laddus

Just remembering Lord Venkateshwara or Srinivasa as he is called in my household, makes me feel so happy. And just remembering the laddus from Tirupathi, makes your mouth water. My brother, Ramesh has written a wonderful article in his blog about Tirupathi Laddus. Read on …..


Curd (Yogurt) for Health and Beauty

In our Indian food culture, curd or yogurt has carved a special place for itself. No Indian meal is complete without a cup of curd and rice, most commonly called Mosaru Anna in south. Curd is eaten both with salt and sugar. Salty curd usually called Majjige is prepared with 1 cup curd, 1 cup water, coriander leaves, and curry leaves all ground together.

As far as various dishes prepared with curd, the list is endless. Raitas, pachadis, mosarubajis, kadhi, dahiwada etc etc. Be it north, south, east or west, every region has its own specialty in preparation using curd.

Curd is also used with some green leafed plant. One which comes into my mind is the Doddapatre plant. The leaves of this plant are fried and ground and mixed with curd and eaten. It was grown in our backyard. I have seen many growing this plant in pots also. It’s said that any kind of rash on the body vanishes after you eat this leaf.

Did you know curd is also a beauty aid? Mix besan, haldi in curd and apply on your face. Leave it for 10-15 minutes. Wash away. It keeps the wrinkles away. Who knew?

In our temples, we do use curds everyday to prepare Panchamrita, right? Tastes so good.

So let us continue to use more and more of curds and benefit from it on a daily basis.

Some other benefits of Curd are listed below:

  1. It boosts Immune response .
  2. It Lowers LDL, Raises HDL Cholesterol
  3. Yogurt May Reduce the Risk of High Blood Pressure
  4. Yogurt May Help Prevent Osteoporosis
  5. Lower Body Fat Linked to Consumption of Calcium-Rich Foods
  6. Calcium-rich Dairy Foods Boost the Body’s Fat Burning After a Meal
  7. Boost the Body’s Ability to Build Bone
  8. Help Prevent and Heal Arthritis

Here are some of the recipes I have in my blog for yogurt.

Do you want to share any curd recipe? Let me know, I will post them here of if you have a blog, provide a link for your page.

P.S: I guess these are the reasons why we were made to eat curd after every meal, right? I still remember my mom saying “You can’t leave the kitchen without eating Mosaru Anna”. Thanks MOM.

Vegetarian Tostadas

Too many types of Bondas. Lets eat something else now. Tostadas is an all time favorite to my daughter and also my two nieces. I like to watch them eat, with sour cream all over their faces, lettuce all over their plate. I like making this since without their knowledge they would have eaten at least 3-4 varieties of veggies. You can make it in many ways, and I even do this without cheese whenever my sister comes. So, before I even give you the recipe for my super hit tostadas, guess what’s all within this covered Tostada?

Ok, let me tell you what all was inside the covered tostadas. There were the following items within them:

  1. Black beans
  2. Cheese
  3. Salsa
  4. Onion
  5. Tomato
  6. Cucumber
  7. Lettuce
  8. Topped off with Sour cream

Enough of all the hide and seek, let me tell you how to do this. There is very less of cooking, except for preparing the black beans and lots and lots of chopping.


  1. 1 can of black beans
  2. 1/2 finely chopped onion
  3. 1/4 tsp crushed pepper
  4. 1/2 tsp hot sauce
  5. 2 tsp oil
  6. salt and pepper to taste

Heat oil in a pan, add crushed pepper and onion. Fry for a few minutes. Next, add the drained and rinsed black beans. Fry for a few minutes. Next, add hot sauce, salt and pepper and fry for another 3-4 minutes. I never mash the black beans.

Place 6 tostadas in a baking sheet as shown below.

Next, spread black beans on each of these tosatdas as shown below:

Add chesse on top of each of these tosatadas and keep in a 300 degree pre-heated oven for 6-7 minutes.

After 6-7 minutes and the chesse has melted, take it out of the oven and leave for 5-6 minutes. Make sure they are cool. Now lets start topping it with all the remaining ingredients I mentioned above. Here is the order in which the item are topped.

1. Salsa

2. Onion, Cucumber

3. Tomato

4. Lettuce and Sour Cream

6. Top off with another tostada on top and serve.

Eggplant Fritters or Badanekayi Bonda

It is raining bondas at my place. Just kidding. These recipes were in the draft for several months now. Since we had 4 days holiday for Thanksgiving, I worked a little bit on the blog and was trying to reorganize the posts.

There was this huge eggplant sitting in the refrigerator, and so I decided to make eggplant fritters. My daughter who is very very picky about vegetables, doesn’t eat eggplant. I used capsicum instead of eggplant for her. She was home for Thanksgiving.


  • 1 cup gram flour or besan
  • 1 tsp red chilli powder
  • A pinch of asafoetida or hing
  • A pinch of baking soda (optional, I never use it)
  • A pinch of Turmeric or haldi powder
  • Salt to taste
  • Oil for deep frying
  • Eggplant sliced into circles


Chop the eggplant into circles and put them in cold water. Put the gram four in a bowl. Mix the red chilli powder, turmeric, hing, and salt. If you are using baking soda, mix it as well. Slowly add water, mixing simultaneously with a spoon until you get a smooth batter of medium thickness.

Put oil in a wok and set over medium heat. When the oil is medium hot, dip the eggplant in the batter and drop them in the oil, one by one. See the picture below for the consistency of the batter.

Click on the pictures to see a bigger image.

Fry both sides until the fritters turn crisp and golden. Use a slotted spoon to remove fritters and drain the excess oil on kitchen paper. Server hot.

P.S: Serve with chutney, or tomato ketchup, or hot sauce or just as is. You can also use cauliflower florets, Capsicum cut into thin strips, potato cut into circles instead of eggplant. It’s just the method you need to know. You can use any vegetable you want.

Alu Methi Pakoda or Potato Fenugreek Leaves Fritters

This weekend we had brought 2 bunches of fresh Methi leaves from the Indian Store. I prepared 2 varieties with these yummy leaves. One was Methi vegetable bath , which my Mysore Ajji used to prepare and the other one was Alu Methi Pakoda. This recipe was so simple, quick and of course very tasty.

Besan – 1 cup
Red Chilli Powder – 1 tbsp
Alu/Potato – boiled and shredded – 1 cup, I used 1 large Potato
Methi leaves – 1/2 bunch, washed and finely chopped
Dhania Powder – 1 tbsp
Salt to taste.

Mix all the above ingredients. The consistency should be as shown below in the picture.

Fry in low heat until the pakodas are golden brown. Serve with Tomato Sauce or ketchup.

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