Monday, November 16, 2015

Dr. Mantena's Diwali Special - Kobbari Laddu

Hello friends I am back with yet another healthy and nutritious Diwali dessert. Diwali is a festival of lights and sweets. One cannot imagine celebrating Diwali without any of these two things. Different varieties of sweets and desserts are prepared during Diwali all over India. Sweets and desserts are symbol of the taste for celebrating life. But the same taste has become a threat to life these days. 

Earlier sweets were made in every household, where taste and the health of family members would also taken care off. But now sweet making has become a big market for business and these budding sweet making houses have become a threat to the health of millions of people. 

These desserts were made and consumed only during important festivals in the past. As they are now readily available all the time at sweet houses, people stopped making them at home and are consuming without restrain. 

Let me remind you my dear friends, no business man will think about your health while making sweets. His whole aim would be to make tastier sweets and make more business. In order to make desserts better and tastier more and more quantity of oil, ghee, vanaspati, sugar etc are used. Today entire Nation is suffering from dangerous diseases and disorders like Diabetes, High blood pressure, Heart and Liver disorders etc due to over consumption of these items.

This blog is a small attempt to educate and encourage people to make easy and healthy recipes at home. This Diwali we made this wonderful dessert at home and believe me it came up really well and everyone enjoyed it. So, today's special in Dr. Mantena's Kitchen is - "Diwali Special Kobbari Laddu."

Making time :            20 - 25 minutes

Serving          :           10-12 laddus


Coconut                            -        1 big size
Dates                               -        1 cup
Cardamom                        -        5 nos.
Cashew                            -        10 - 12 nos
Raisins                             -        1/4 cup
Honey                              -        1 small cup

Look at the ingredients there, all of these ingredients are rich in nutrition and there is no harmful item in it. And don't worry about the taste at all. These Laddu's are going to taste amazing.


1. Breakdown the raw coconut and scrape into small pieces as shown in the picture below. 

2. Dry roast the scraped coconut in a non-stick pan until the moisture evaporates and turns slightly brown as shown in the picture below.

3. Remove the seeds from the dates and grind them into paste along with raisins and dry roasted cashews. The sweetness of dates, tanginess of raisins and the classic taste of cashew make the laddus richer.

4. Now add roasted coconut, grounded cardamom and honey into the paste and mix well. Coconut makes the laddu crunchy, cardamom provides great flavor and aroma and honey gives mouth watering taste.


5.Then take small quantity of mix in your hand and squeeze them into round balls of your desired size. So, the yummy and delicious Kobbari Laddus are ready.

You can make this kind of healthy laddus and store them for couple of weeks and serve them to your children on regular basis. In this way your children remain healthy and enjoy the dessert also.

Keep watching the space for more updates.

Sunday, October 11, 2015

Dr. Mantena's Hyderabadi Special - Mirchi ka Salan

Hello friends, Dr. Mantena's kitchen is back with yet another Hyderabadi Recipe "Mirchi Ka Salan." Over a period of time I am trying to publish some of the famous Hyderabadi recipes as some of my Muslim friends wrote me asking to bring traditional Hyderabadi recipes with healthy twist in Dr. Mantena style. Hyderabad being a cosmopolitan city has vast verities of food. Today's 'Dr. Mantena's Special - Mirchi ka Salan' is one of the very popular recipes of Hyderabad. It is popularly served in Muslim festivals, weddings and other special occasions. It is a very delicious and spicy thick gravy best for serving with Biryani, Rice and Roti.

Usually this recipe is cooked with plenty of oil and masalas which is harmful to the body. It might lead to high cholesterol, high blood pressure, irritable bowel syndrome, gastritis, ulcers etc.

I tried to customize this wonderful recipe to make it healthy and harmless at the same time maintain the original flavor, texture and aroma of the recipe alive. So without wasting any time lets go into the details of preparation.

Cooking Time                  :        30- 40 minutes

Serving                           :        4 people


Sliced Dry Coconut             -        1 cup

Peanuts                            -        3/4 cup

Sesame seeds                   -        1 cup

Cumin Seeds                     -        1 tbs

Black seeds or Kalonji         -        1/4 ts

Onions                              -        2 medium size

Green hot chili peppers        -        10 nos.

Yogurt                              -        2 cups

Curry Leaves                      -        10 Nos.

Coriander Leaves                -        1/4 cup

Lemon                               -        1 big size


1. Dry roast sliced coconut, peanuts and sesame seeds on a pan separately and keep them aside.


2. Chop the onions and dry roast the onions in a non-stick pan till it turns brown as shown in the picture below.


3. Allow all these ingredients to cool down and blend them into a fine paste as shown in the picture below.

4. Now slit hot chili peppers with a knife and keep them a side. These are long sized peppers used for making curries popularly known as Bajji mirapakayalu in Telugu.


5. Dry roast these peppers in a non stick pan occasionally turning them around for 2 minutes. Make sure the seeds don't spill out and not to overcook. Keep them aside after cooking.

6. Now dry roast the cumin seeds, kalonji and curry leaves in the same pan and add the blended paste into it. Cumin seeds and Kalonji are off course masala items but eliminating these two ingredients from this recipe will lose its aroma and texture. Therefore using them occasionally while making this kind of special dishes are exempted.


7. Add some water and let it cook for 15 minutes closing the lid as the paste tends to splutter. Make sure to stir the paste occasionally lifting the lid.

8. Now add 2 cups of sour yogurt and let it cook for another 5 minutes.

9. Finally add the dry roasted green peppers into the paste and let it cook for 15 minutes on a low flame.

10. Add juice of one big sized lemon or two. This gives great sour taste to the dish.

11. Now remove the pan and add chopped coriander leaves over it and serve hot with Biryani, Rice or Roti.

You can eat any quantity of this dish without any gas trouble, IBS and not need worry about cholesterol and high blood pressure at all. Further it has peanuts, sesame seeds, coconut that are rich in nutrition.

Do send me your feedback and keep watching the space for more updates.

Tuesday, July 14, 2015

Dr. Mantena's Ramzan Special Dahi Vada

Friends, last year during the month of Ramzan, I published a recipe on Dahi Vadi which went viral. Again this year we tried to make the same recipe improvising from what we did last year. Instead of roasting the vadas on a pan without oil, we tried to steam the vadas and believe me my dear friends it came up really well.

So today’s update in Dr. Mantena’s Kitchen is “Ramzan Special - Dahi Vada” with a twist. The regular dahi vada is prepared with urad dal in most parts of the country. But this Ramzan special dahi vada is made with chana flour (chick pea flour). If you are a Hyderabadi, then you are familiar with this recipe. “Ramzan mein kaun bade? Dahi Vade…!” I think every Hyderabadi is familiar with this popular slogan on Dahi Vada. Such is the popularity of this dish in Hyderabad. This is especially prepared during the month of Ramzan for breaking the day long fast by Mohemmadan brothers. It is so popular during Ramzan that it is sold in every Irani hotel, haleem and tea points in the evening. Hyderabad is not only famous for Biryani but also for haleem during Ramzan season. Whether it is Hindu or Mohemmadan or Christian everyone cherish these dishes. Dahi Vada is the next popular Hyderabadi dish after Biryani and Haleem that is loved by one and all including the vegetarians.

The regular dahi vada available in the market or prepared at home by many is deeply fried in oil which is really harmful to the health. This dahi vada is really nutritious, healthy and delicious as well. We haven’t used any harmful taste such as salt, sugar, ghee, oil, tamarind, red chili powder etc. which Dr. Mantena Satyanarayana Raju considers as 7 poisons that take our life slowly. So without wasting much time let us go into the details of making it.

Cooking Time:

35-40 mins


4 people


1. Chick pea flour     -        300 gm

2. Yogurt                 -        800 gm

3. Cumin seeds        -        1 tsp

4. Turmeric             -        ¼ tsp

5. Green chilies        -        5 nos.

6. Curry Leaves        -        5 nos.

7. Coriander Leaves  -        1 bunch

8. Mint Leaves          -        5 – 8 nos.

9. Onion                  -        1 medium size

10. Lemon               -        1

11. black lentils        -        1 tsp


We prepared this recipe in three steps:

Step 1: Making of Vada:

1. Take around 300 gm or 2 cups of chick pea flour in a pan add 200 ml of yogurt (preferably sour) and mix the flour with a spoon. Then stir the flour with a spoon adding water till fine batter as shown in the picture. Make sure that lumps dissolve completely.

2. After making a fine batter cover the pan with a lid and let it ferment for 6-8 hours preferably let it ferment overnight. After fermenting the batter puffs up as shown in the picture. The batter now turns sour which gives great taste to our vada.

3. Finely chop onion, coriander leaves, green chilies and add it to the fermented batter; squeeze a lemon and mix them well in the batter with a spoon as shown in the picture below. The fermented batter gives great tangy taste and onion, coriander, green chili add spicy zing to your tongue after cooking.


4. Take a idli maker, and cover up the idli plates with a thin cloth as shown in the picture below. Then fill the idli cups with the batter and cover it up with a cloth as shown below.


5. Fill the idli cooker/steamer 1 or 1½ inch with water and place the idli plates over it and cover the lid as shown in the picture below. It is always better to measure the height of the idli plates and pour water accordingly. Sometimes if there is more water it may overflow on the plates and spoil the vada. If the water is less then it might not steam properly.


6. Put on the stove, place the steamer over it and let it cook on a low or medium flame for about 35 to 40 minutes. Make sure the flame is low or medium because high flame can spoil the vadas as the water might overflow over the plates.

7. After 30 minutes remove the lid and insert a knife of fork into the vadas and remove. If you find the knife or fork comes clean without any batter that means it is fully cooked and ready. If the batter comes along with it then it still needs to be cooked. You don’t have to see every layer of the cooker as checking the top layer would do.

8. Once the vadas are cooked keep them aside to cool down. If the vadas are hot they stick to the cloth. Now remove the vadas and keep it in a bowl. Look at those beautiful and mouth watering vadas. Aren’t they tempting your tongue? Wait… wait the work is half done. W need to do some finishing work. We still have to do some tampering and make yogurt salad. So without wasting any time lets go on to it.

Step 2: Tampering:

1.  Roast cumin seeds, black lentils and coriander leaves in a pan till brown. Then add half glass of water into it and cook for few minutes.

2.  Once the water starts boiling pour into the pan of vadas and let it soak for few minutes as shown in the picture below.

Step 3: Making of Yogurt Salad:

Now we are into the final step of making a yogurt salad.

1. Take 600 gm of yogurt in a bowl, add few chopped onions, green chilies, coriander leaves, mint and coriander leaves into it and mix it well.

2. Now pour this yogurt salad into the vadas and now your yummy delicious salad is ready. Serve and enjoy. We made all the hard work to make healthy, nutritious and tasty vadas and the hard work doesn’t go in vain. Making dahi vada in this manner is though time consuming and needs little hard work but its worthy. Try it! Keep watching the space for more updates.


Wednesday, July 8, 2015

Dr. Mantena's Hyderabadi Special - Khubani ka Meetha

Last year during Ramadan month I brought before you a very famous Hyderabadi recipe “Dahi Vada” Dr. Mantena style. This year I decided to bring another Hyderabadi delight and today’s Mantena’s special is “Khubani ka Meetha”. A Hyderabadi needs no introduction to this world famous dessert.

Khubani ka Meetha is served in every Mohammedan marriage and other function and is available at most of the restaurants in Hyderabad. It is often served after food with ice cream and custard which is not good for health. Keeping the health as a prime motive I tried to moderate the recipe slightly in Dr. Mantena style without missing the flavor and taste of the dessert.

Khubani means Apricot. Khubani ka Meetha is actually made with dry apricots that are usually found in dry fruit shops. These days golden apricots are available in almost every super market. But we need the traditional Indian apricots that are dry as shown in the picture below.

Apricots are rich in Vitamin C, A, copper, fiber and potassium that helps in protecting the body from free radicals, protects your eye sight, skin from inflammation and helps in digestion and free bowel movements.

So without wasting much time lets go into preparation details.


Khubani (Dry Apricots )       -        250 gms

Honey                              -        ½ cup

Water                              -        750 ml

Preparation time:                     30 minutes

Serving:                                   6


The process of making khubani ka meetha is quite simple. You only have to follow some of these simple steps.

1.  Soak the apricots for 6 – 8 hours, preferably soak over night for better results.

2. Once soaked, stain the water in another vessel and keep aside.

3. Now press the apricots with your hands and remove the nuts as shown below and keep them aside in a bowl. These nuts can later be used for dressing the dessert.


4. Now put the apricots in a cooking pan and add the water used for soaking as shown in the picture below.


5. Put the pan on the stove and cook the apricots on a medium flame for about 20 minutes. Cover the lid of the pan.


6. 20 minutes later take half cup honey and put into the pan and saute it well and let it cook for another 5 minutes.


7. By now the apricots are almost cooked. Now take half bowl of apricots from the pan and mash them into a fine batter in a blender as shown in the picture below.


8. Now add this batter into the pan and mix it well and keep mashing the remaining apricots into small pieces with a ladle as shown in the picture below. This will make the concentrate thicker. You will enjoy both paste and pieces of the apricots together. It gives a great taste to the tongue. Cook for another 5 minutes and remove it.


9. Finally break the nutshells of the apricot and you will find apricot almonds in it which are very tasty. Roast them for a while and remove the skin of the nuts and season the delicious Khubani ka Meetha along with a cashew on top of it.


Believe me my dear friends, it turned out to be really delicious dessert matching neck to neck with the dessert prepared by any professional. But remember the difference we have not used any harmful taste like others. I would like to advise you to serve this hot for better results. I found yummier when it is served absolutely hot or when it is chilled in a refrigerator. I hope you would like to make and enjoy this Hyderabadi delight. Keep watching the space for more updates.


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