Friday, February 26, 2010

Capsicum Gravy Curry

Here i am with a gravy curry with capsicum

What We Need :

Capsicum - 4no
Onions - 1no of medium size
Ground nuts - handful
Seesame seeds - handful
Dhaniya - 1spn
Dry Red chillies - 5no

Turmeric Powder - a pinch

Salt to your taste

How To Do :

  • Fry groundnuts, seesame seeds , dhaniya seperately and grind to paste by adding a little water.
  • Chop capsicum into 1 inch pieces.
  • In a pan heat 2spn of oil fry chopped onions until they are transculent , add capsicum pieces to this and fry until they are soft now add salt and let it cook until capsicum is 90% done.
  • Now add the grinded paste to this if needed add some water to your consistency.

Here is my capsicum masala with pulka can aslo take it with any rice item tooo ......

Sending this to St Valentine's Day Event by Priya.........

Sending this to " EFM - PARATHAS AND GRAVIES RECIPES". by Srilekha at Me and My Kitchen......

Tuesday, February 23, 2010


Got my first Award from Srilekha of  Me and My Kitchen sent me this award for participating in her EFM-Mutton Series ...........
ThanQ Srilekha for this lovely award.........


Here i am with a pindi vantalu item.........

What We Need :

Maida - 1/2 kg
Ghee - 4spns
Sugar - 1/2 kg
Oil for deep frying

How To Do :

  • Make the dough of maida with hot ghee and a little water as we do for chapathi / roti.
  • Make a small balls of this dough.
  • Using gavvala balla / plate press these small balls on the gavvala balla on to a paper.
  •  Make all the balls into gavvalu shape.
  •  Deep fry these gavvalu in oil.
  •  In a thick bottomed vessel take sugar add water until sugar dips and heat it until sugar syrup forms. Test the syrup by taking the syrup into your thumb and point finger if you seperate these two fingers there a forms a line(teega pakam) then your sugar syrup is ready.
  • Add this sugar syrup to the deep fried gavvalu and mix well until sugar syrup is coated to gavvalu.
 Here is my Gavvalu can use as evening snack item and childrens will love these ..........

Monday, February 15, 2010

Cabbage Pakoda

Here im wit a snack cum dry item .........

What We Need :

Cabbage - 1/4 part of medium size cabbage
Chickpeas flour - 2cups
Corn flour - 4spn
Cilantro / Coriander leaves - 1 bunch finely chopped
Oil for deep frying

Salt to your taste

How To Do :

  • Finely chop cabbage and clean.
  • Mix all the ingredients in a bowl with a little water as pakoda batter.
  •  In a pan heat oil for deep frying , leave the cabbage in oil and deep fry.
  • When they turn golden brown color take them out and keep on a kitchen towel.
 Here is my Cabbage Pakoda can be used as a side dish in our meals and also as evening snack item.........

Monday, February 8, 2010

Kushka Shorbha

The name itself sounds very different right, let us c how to make this........

What We Need :

For Kushka :

Basmati Rice - 1 cup
Ghee - 3spn
Oil - 3spn
Onion - 1no of medium size
Methi leaves - 1 bunch
Ginger Garlic Paste  - 1spn
Tomato - 1no of medium size
Mint leaves - 1 bunch
Cilantro / Coriander leaves - 1 bunch

For Shorbha :

Masala Powder - 1/2 spn
Onions - 1no of medium size
Tomato - 1no of medium size
Green chillies - 2no
Brinjal - 2no
Split Chanadal Paste - 1/2 cup (soaked / pressure cooked make to paste)
Tamarind Pulp - 4spn
Red chillie powder - 1/2 spn
Turmeric Powder - a pinch

Salt to your taste

How To Do :

Making Kushka :

  • Soak rice for 20 - 30minutes
  • In a pan heat oil, ghee when its hot add masala powder , saute lengthwise chopped onions , now add methi leaves and fry until thery are soft ,add ginger garli paste until raw smell goes away now add tomato pieces and fry until they are soft ,add mint leaves and cilantro.
  • Now add soaked rice to this and fry for 1minute add 1cup of water to this as it already contains some water from onion and tomato, add enough salt.
  • Change these into electric cooker and let it cook until done.
Making Shorbha :

  • In a pan heat 2spn of oil add masala powder , saute lengthwise chopped onions, green chillies, fry tomato.
  • Now add chopped brinjal and fry until they become soft.
  •  Now add chanadal paste, tamarind paste, salt , red chillie powder , turmeric powder and if needed a little water and let it cook until its done.
Here is my Kushka Shorbha , taste really different ........
Sending this to APS-Rice Event at Anitha's Kitchen........

Friday, February 5, 2010

Majjiga Charu

Here im with a very simple and easy recipe with curd......

What We Need :

Curd / Buttermilk - 2cup
Onion - 1no
Green CHillies - 2no
Dry Red Chillies - 2no
Mustard seeds - 1/2 spn
Jeera - 1/2 spn
Methi seeds - 1/2 spn
Turmeric powder - 1 pinch
Curry leaves - 1sprig

Salt to your taste

How To Do :

  • In a pan heat 1spn oil add mustard seeds ones they splutter add jeera, methi seeds, curry leaves, dry red chillies, green chillies, onions and suate them, now add turmeric powder.
  • Add this popu to buttermilk / curd and mix well .
Here is my majjiga charu serve with white rice.........

Thursday, February 4, 2010

Crabs Curry / Peetala Iguru

Here im with a non-vegeterian Peetalu / Crabs

What We Need :

Crabs - 5no (these will become 10pieces)
Onion - 3no medium size
Red Chillie Powder - 2spn
Turmeric Powder - a pinch
Ginger Garlic Paste - 2spn
Kus kus - 1spn
Cloves - 5no
Cardomom - 1no
Cinamon - 2inch piece
Jeera - 1/2 spn
Dhaniya - 1/2 spn
Cilantro / Coriander leaves

Salt to your taste

How To Do :

  • First we have to clean the crabs , when i bought them from market the lady cleaned half of it by removing its top and legs, claws seperately.
  • Top side of the crab seems like this
  • Back side of the crab seems like this
  • Make it two parts and remove its legs seperately
  •   Take out the yellow part at the centre and clean them with water.Here you go all the crab body, claws and legs.

  • In the mean while make masala paste kuskus, dhaniya, jeera, cardomom, cloves, cinamon grind and add onions to this and make it a paste.
  • Now add this paste, ginger garlic paste , red chillie powder, turmeric powder to the cleaned crabs and mix well.
  • In a pan heat 5spn of oil add lentghwise chopped green chillies and add the crabs to the pan and let them cook for 15min wit a lid on top of it.
  • After 15min ass salt to your taste and check for seasoning and again let it cook for another 10minutes.
  • If necessary add a little oil in the mean while and at the end add cilantro / coriander leaves.
Here is my Peetala Iguru serve hot with White rice........