AvanthiRao's Kitchen

Aloo Gobi / Potato Cauliflower Curry

2012-01-22T09:26:00.000-05:00

Here i am with a mixed veg of aloo and gobi curry .........

What We Need:

Aloo - 3no
Gobi - 1 no medium size
Onion - 2 no medium size
Green Chillies - 2no
Ginger Garlic Paste - 1spn
Red Chillie Powder - 1spn
Turmeric Powder - a pinch
Garam Masala Powder - 1/2 spn
Oil - 2spn
Curry leaves - 1 sprig
Cilantro - to garnish

Salt to your taste

How To Do:

Clean gobi florets in boiled salt water and keep aside.
In a pan heat oil fry chopped onions, green chillies, curry leaves until onions are transculent, add chopped cube sized aloo and let cook on a low flame with lid on top of it until aloo becomes soft add ginger garlic paste and let it fry until raw smell goes away.
Now add washed gobi florets, red chillie powder, salt, turmeric and toss well let it cook on low flame with lid on top of it for 2 minutes add enough water to boil for another 5minutes.
Add garam masala powder and let it cook for another minute and switch off heat by garnishing with cilantro.

Serve hot with white rice or any rotis.........

Chintakaya Chepala Pulusu / Fish Stew with Raw Tamarind

2012-01-18T11:21:00.000-05:00

Here i am with fish stew ....

What We Need:

Raw Tamarind Pulp - 1 cup
Fish Pieces - 10no
Onion - 2no medium size
Kus kus - 1spn
Cloves - 4no
Cardomom - 1inch piece
Dhaniya / Corriander - 1spn
Jeera - 1/2 spn
Red Chillie Powder - 1spn can vary according to your taste
Green Chiliies - 3no
Turmeric Powder - a pinch
Oil - 3spn
Cilantro - 1 bunch

Salt as per to your taste

How To Do:

Boil raw tamarind in water, take out the pulp and keep aside.
Grind all the masalas corriander seeds, jeera, kus kus, cloves, cardomom, onions to paste.
Wash fish pieces and mix this masala paste, red chillie powder, salt, turmeric powder and keep aside for 5minutes.
In a wide pan heat oil keep lengthwise chopped green chillies and place all the fish pieces in the pan side by side let them cook on a low flame with a lid on top of it for 5 - 10 min or until the fish becomes soft.
Now add this tamarind pulp and 1 cup of water according to your consistency and let it cook on a low flame for another 10minutes check for seasoning.

Finally add chopped cilantro and serve hot with white rice........

Gajar Ka Halwa

2012-01-02T06:41:00.001-05:00

Here i am with a sweet to celebrate this new year, HAPPY NEW YEAR TO ONE AND ALL ....

What We Need:

Gajar - 4 cups grated
Sugar - 1cup
Milk - 2 cups
Elaichi Powder - 1/2spn
Kova - 50gms
Ghee - 2 spns
Cashew, Badam, Raisins, Pista of your choice

How To Do :

Peel the outer layer of gajar and grate, make sure that you use the large holes grater to grate gajar so that it wont mash while cooking.
In a wide pan heat ghee and fry the dry nuts and keep aside.
In the same pan add grated gajar and fry for 4minutes add milk and let cook high flame so that milk is absorbed by the gajar quickly and it wont over cooked.
Ones the milk is absorbed completely add sugar, let it cook finally add mashed cova and elaichi powder, fried dry nuts and let it cook for another minute.
If needed can add a pinch of food color also.

Can have this Gajar Ka Halwa along with Vineela Ice Creame ........

Corn Sundal

2011-12-28T08:12:00.000-05:00

Here i am with a snack item with Corn ......

What We Need :

Corn Kernels - 1cup
Mustard Seeds - 1/2spn
Jeera - 1/2 spn
Red Chillies - 2no
Curry leaves - 1 sprig
Cilantro - a few

Coriander Seeds - 1spn
Bengal Gram - 1 spn
Urad Dal - 1 spn
Dry or Fresh grated coconut - 1spn
Red Chillies - 3no
Chat Masala Powder - 1/4 spn optional

Salt as per your taste

How To Do :

Boil corn with a little salt and keep aside, if you have sweet corn no need to boil them as they are soft by nature.
Fry coriander seeds, bengal gram dal, urad dal, red chillies in a pan let them cool and grind to powder.
In a pan heat 1spn oil splutter mustard seeds, jeera, curry leaves add boiled corn fry for a minute add grinded powder and enough salt, as we have already boiled corn with salt add a very little which is necessary for masala powder only.
I added a little chat masala powder for this as we like its flavour you can skip this chat masala powder also.

Serve hot with cilantro leaves on top of it, a perfect winter evening snack ........

Sending this to Snacks Mela by Srivalli at Cooking 4 all Seasons .........

Egg Fried Rice

2011-12-23T10:56:00.000-05:00

Here i am with a rice item with eggs ........

What We Need :

Eggs - 4no
Rice - 1 cup
Onion - 1no medium size
Green Chillies - 3no medium size
Cinamom - 2inch piece
Cloves - 3no
Mace - 1/2 inch piece
Bay Leaf - 2no
Mint Leaves - handfull
Cilantro - handfull
Soya sauce - 1/2 spn
Oil - 2spn

Salt to taste

How To Do :

Cook rice with enough water and keep aside.
Boil eggs and peel the outer layer cut them into either 4pieces or 8pieces.
In a fried rice pan heat 2spn oil add cinamom, cloves, mace, bay leaf fry for 1min fry lenthwise chopped onions until they turn dark brownish color add green chillies, mint leafs fry for 1minute add soya sauce, chopped cilantro, chopped egg pieces fry for a minute now add cooked rice, salt toss well let it be on low flame with lid on top of it so that rice will take the masala flavour for another 2minutes.
Serve hot with cilantro leaves on top of it.

Here you go with egg fried rice .........

Gobi Rice

2011-12-16T06:46:00.002-05:00

Here am with a rice item .........

What We Need:

Gobi florets - 5 cups, as i like more gobi you can vary as your taste
All purpose flour - 2 tbspn
Corn Flour - 2 tbspn
Red chillie powder - 1/2 spn
Red food color - a pinch
Oil for deep frying

Rice - 2cups
Cardomom - 1
Cinamon - 1/2 inch

Onions - 2 medium size
Green Chillies - 4no
Garam Masala Powder - 1spn
Mint leaves - hand full
Chopped cilantro - handfull

Salt to your taste

How To Do:

Cook rice along with cardomom and cinamon with enough water and keep aside.
Clean gobi florets in boiled salt water for cleaning germs.
In a bowl add gobi florets, all purpose flour, corn flour, red chillie powder, food color, sprinkle water and toss them. Heat oil and deep fry these and keep aside.
Heat a pan with 2spn oil fry lentghwise chopped onions and green chillies until onions are transculent add gingergarlic paste and fry until raw smell goes away add mint leaves, cilantro leaves and add cooked rice toss with salt, garam masala powder and finally add fried gobi and toss well.

Here is your gobi rice can taste this as it is or with any raitha / sauce my little one likes to taste with manchurian sauce .........

Sweet Dosa

2011-12-09T04:09:00.000-05:00

Here am with a sweet breakfast item, its sweet dosa....

What We Need:

All Purpose Flour - 1cup
Wheat Flour / Atta - 1cup
Rice Flour - 1/4 cup
Curd - 1/2 cup
Sugar - 1 1/2 cup or can be varied according to your taste
Salt a pinch

How To Do:

Take a large bowl and mix all of these together with a little water a dosa batter.
Let it marinate for one hour.
Heat dosa pan and pour one laddle of batter do as we do for a dosa, but dont make it too thin or too thick sprinkle a little oil, let it fry until it turns golden color on both sides of the dosa.

No need of any chutney or any kind of dippings for this as the dosa itself is sweet, just enjoy taste of sweet dosa .....

Apple Jalebi

2011-12-05T01:26:00.003-05:00

Here i am with a sweet item with a fruit ......

What We Need:

All purpose flour(Maida) - 1cup
Green Apple - 1no medium size
Sugar - 2cups
Elaichi Powder - 1/2spn
Easte or Cooking soda - 1pinch either of them is ok
Salt - 1 pinch
Pistacio / Almond for garnishing (optional)

How To Do:

Mix maida in a large bowl as we mix for bajji with water, if you have easte to add into this batter let it fermante for 1hr or if you have cooking soda add this to maida batter and keep it aside.
Peel outer layer of apple and chop them into round slices not too thick and not too thin.
In another bowl prepare sugar syrup as we prepare for gulab jamoon, take sugar in a bowl add water until sugar dips and let it cook for 5 - 10 min now start testing for the syrup, take a drop of sugar syrup on your thumb and middle finger check the movement for stickiness or if you leave your fingers apart you must find a straight line in between, ones your sugar syrup is done switch off the stove and add elaichi powder and keep it aside.
Now heat oil for deep frying, dip the chopped apples in the batter and fry them in oil until they turn golden color and dip them in prepared sugar syrup and keep it aside.
Now add a few pistachios or almond flakes for garnishing.

Here you go with Apple Jalebi...........

Sending this to Sinful Delights at Zaesty Palette by Vardhini .......

Snakegournd with Moongdal

2011-11-26T03:35:00.000-05:00

Here i am with a dal item with snakegourd.........

What We Need:

Snake Gourd - 3cups of pieces
Moongdal - 1cup
Onion - 1no medium size
Green Chillies - 3no (can be varied according to your taste)
Red Chillies - 3no
Garlic pods - 5no either crashed or peeled
Mustard seeds - 1/2spn
Jeera - 1/2spn
Curry Leaves - 1sprig

Salt to your taste

How To Do:

Wash and clean snakegourd, slightly peel the white layer on the snake gourd and also takeout the centre seeds chop them into 1/2 inch pieces wash with salt water twice.
In a large bowl boil moongdal with 3cups of water until moongdal is cooked for 3/4th then add chopped and cleaned snakegourd pieces, length wise chopped onions, green chillies, salt let it boil until done if needed add water according to your consistency.
Now do tadka with mustard seeds, jeera, red chillies, gralic pods, curry leaves.

Serve hot with white rice or any rotis..........

Gutti Dondakaya / Stuffed Tindora

2011-11-22T05:26:00.000-05:00

Here am with a stuffed tindora masala curry ........

What We Need:

Tindora - 1/2kg
Onions - 3no medium size
Coriander Seeds - 1spn
kus kus - 1spn
Jeera - 1spn
Elaichi - 2no
Cinamom stick - 1 inch
Lavanga - 4no
Ginger Garlic Paste - 1spn
Red Chillie Powder - 2spn

Salt to your taste

How To Do :

Wash and clean tindora slit tindora vertically, making four slits, as we do for gutti vanakaya / stuffed brinjal and keep it aside.
Grind remainig all ingredients coriander seeds, jeera, kus kus, lavanga, elaichi, cinamom stick then add onions and make it to paste add ginger garlic paste, salt, red chillie powder and set aside.
Now stuff this ground paste into tindora.
In a pan heat 2spn of oil and place all the stuffed tindora and let it cook with lid on top of it on a medium flame for 5min or until tindora becomes soft. Now add 1/2cup water and let it boil until oil comes out.
Serve hot by sprinkling a few cilantro leaves on top of it

Serve hot with white rice or pulkas or any kind of rotis ........

Seesame Laddu / Chimney

2011-11-07T04:54:00.000-05:00

Hello my dear fellow bloggers, its a long gap that i have taken to visit my yummy blog due to some personal reasons ....... this time i promise my blog that i visit her regularly, am back with a sweet that we prepare for Nagulachavithi , a festival of Snakes ......

What We Need:

Seesame Seeds - 1/4kg
Jaggery - 1/4kg can be varied according to your taste
Ghee - 1teaspoon (optional)

How To Do:

Fry seesame seeds in a tawa until they turn light golden color.
Grate jaggery, mix with fried seesame seeds and grind them, dont grind them to a smooth paste it should be in such a way that you have a few seesame seeds pieces also.
Grease ghee to your hands and make them into laddus of your desired size.

There you go with yummy yummy seesame seed laddus, we also call them as Chimney very healthy for teenage girls......

Badam Halwa

2011-02-27T11:09:00.000-05:00

Here i am with a sweet item with Badam / Almond ......

What We Need:

Badam - 1cup
Milk - 2cups
Sugar - 2cups or can be varied according to your taste
Elaichi Powder - 1/2 spoon
Orange / Red food color - a pinch (optional)

How To Do:

Soak badam for 4hours, peel outer layer and grind it to a smooth paste.
In a heavy bottomed pan add smoothened badam paste, mil and sugar and let it cook on low flame until it thickens (have to mix continuously) to your desired consistency.
Add elaichi powder and food color and swithc off the heat.

Here is my Badam halwa can taste it hot or cold according to your taste ...........

Garelu / Urad Dal Donuts

2011-02-08T08:31:00.000-05:00

Here i am with 3varieties with Urad dal batter Garelu, Masala Garelu and Teepi garlu or Paakam Garelu .......

What We Need:

In common to all varieties -

Urad Dal - 1/2 kg (Soak for 4hrs and grind to paste for garelu consistency)
Oil for deep frying
Salt to your taste.

Garelu:

How To Do:

Heat oil in a wide pan for deep frying.
Grind soaked urad dal to paste with salt, batter should not be too loose and not too tight sould be in such a way that it gives a shape.
If you are comfortable in making donut shape directly with hand then its fine otherwise take a polythene paper or a wet cotton cloth with a plain base(i use plain steel plate), keep some batter on this base and make a small hole in the middle, deep fry this in oil until it turns golden color.

Here are your Garelu ready to taste with any chutney, we love to taste these garelu with chicken curry too ......

Masala Garelu

What We Need:

Onion - 2no
Green Chillies - 2no
Ginger - 1inch piece
Garlic pods - 4no

How To Do:

Mix chopped onions, green chillies, ginger and garlic pod in the batter.
make the shape as directed above and deep fry until it turns into golden color.

Can taste these Masala garleu as it is without any side dish ..........

Paakam Garelu / Bellam garelu-

What We Need:

Jaggery - 1cup(chopped or powdered)
Elaichi Powder - 1/4 spoon

In a pan heat jaggery with a little water and let it boil, until it gives a paakam consistency (Teega paakam - when you take a little paakam into between your thumb and point finger you will get a line)
Make Garelu and dip them immediately in jaggery paakam, let it soak for 5minutes and take them out.

Here are my Paakam garelu or Teepi garelu ready .......

Gongura Chicken

2010-12-13T09:59:00.000-05:00

Here i am with a chicken item with gongura flavour can also be called as Chicken in Sorrel leaves ........

What We Need:

Chicken - 1/2kg
Sorrel Leaves - 3bunches, can be varied according to your taste
Green Chillies - 3no
Onion - 2no of medium size
Ginger Garlic Paste - 1-2spn
Red Chillie Powder - 1spn
Chicken Masala Powder - 1spn

Salt to your taste

How To Do:

Wash sorrel leaves cook in pressure cook with green chillies for 2 or 3 whistles. Wait until the pressure goes away, make it to paste with a laddle and keep aside.
Wash chicken and keep aside.
In a pan heat 2spn of oil fry chopped onions until they turn golden brown color add chicken and let it cook unitl it becomes soft, add ginger garlic paste, red chille powder, salt and fry for 2min now add Sorrel leaves paste to this and let it cook for another 5min.

Here is my Gongura Chicken, serve hot with white rice........

Bittergourd Fry

2010-11-30T11:53:00.001-05:00

Here i am with bitter gourd variety can also be called as Kakarakaya Karam Vepudu.....

What We Need:

BitterGourd - 5no
Red Chillie Powder - 3spn
Garlic Pods - 20no
Salt - 3spn
Mustard seeds - 1/2spn
Jeera - 1/2spn
Urad dal - 2spn
Chana dal - 2spn
Curry Leaves - 5springs
Oil for deep frying

How to Do:

Slightly peel the bittergourd outer layer with knife, make it to half and slightly slit on one side and peep salt along the bittergourd and keep it a side for half-an-hour.
After half-an-hour take a piece of bitter gourd into hand, using both the palms squeeze the water, by doing like this bitter taste will come out along with salt water. Repeat the same procedure for all the 10pieces.
Heat oil for deep frying in a pan and fry these 10pieces until they turn dark brown color on low flame, it takes almost 10-15minutes.
Taste the fried bittergourd for salt to be added.
Now grind red chillie powder, garlic pods.
In a pan heat 3spn of oil add mustard seeds ones they start splutter add jeera, urad dal, channa dal, curry leaves, ones they fry add deep fried bittergourd pieces and grinded red chillies garlic powder and fry for another 5minutes.

Here is my Kakarakaya Karam Fry tasted this as a side dish with sambar rice........
In this you find more Chillie Garlic Powder, you can use this for dippings into Dosa, Idly.......

BottleGourd in Curd / Anapakaya Majjiga Charu

2010-11-11T10:49:00.002-05:00

Here i am with a different combination BottleGourd and Curd also called as Anapakaya Majjiga Charu .......

What We Need:

Bottle Gourd Pieces - 1cup
Curd - 2cups
Onion - 1no small size
Green Chillies - 2no
Dry Red Chillies - 2no
Mustard Seeds - 1/2spn
Jeera - 1/2spn
Methi Seeds - 1spn (optional)
Curry Leaves - a spring
Turmeric Powder - a pinch

Salt to your taste

How To Do:

Pressure cook bottlegourd pieces for 2 or 3 vissils or either you can cook it directly. Smash them with a round laddle, no need to make it a paste and keep aside
In a bowl for 2cups of curd add 1 or 1 1/2 cups of water and keep aside.
In a pan heat 1spn of oil add mustard seeds ones they start splutter add jeera, methi seeds,Curry leaves, split gree chillies, split red chillies, lengthwise chopped onion and fry until onions become transculent add turmeric powder and let it fry for another 1minute.
Now add this fried onion and popu to curd bowl and also smashed bottlegourd, season for salt.

Here is my Anapakaya Majjiga Charu serve with hot rice ..........

Sunnandalu / Urad Dal Laddu

2010-11-07T20:54:00.001-05:00

Hai friends i am back after a month break, as i re-entered my careeer life a little busy in managing the things both Office work and my Little gal so not able to look at my blog, I missed all of my blogging friends :( , anyhow from now onwards i will try to be in touch with all of you, atleast hope me so ..........

By the way A Very Happy Diwali To All Of You ...........

Iam with a sweet item which is this Diwali special Sunnundalu also called as Urad Dal Laddu, Minapa Undalu........

What We Need :

Urad Dal - 3cups
Sugar Powder- 2cups or can be changed to your taste buds
Ghee - 2cups
Split Chana Dal - 1/2cup

How To Do :

Fry Urad dal until its color changes to light brown color, even when its fried a very nice aroma will comes.
Fry Split Chana Dal until it turns light brown color.
Make them to powder in a mixie and sieve for a smooth powder.
Now mix Urad dal powder, split chana dal powder and sugar powder in a wide plate/ dish

Heat ghee in a pan until ghee gives bubbles now switch off the flame and add this ghee to powder, now make laddu of your desired shape if you are unable to make laddu add some more ghee to this and again try to make laddu.

Here are my Sunnandalu very very tasty and healthy too ........

Chudwa

2010-09-29T08:30:00.000-04:00

Here i am with a snack item Chudwa also called as Hot Beaten Rice , Hot Poha, Atukula Mixture ......

What We Need :

Poha - 2cups
Cashew Nuts - 1/2cup
Ground Nuts -1/2 cup
Raisins - 1/4cup(optional)
Beaten Chana Dal(Putnala Pappu) - 1/4cup
Curry leaves - 2/3sprigs
Ghee - 2spn
Oil for deep frying

Salt and Red Chillie Powder to your taste

How To Do :

Heat oil and fry poha and keep it on a kichten towel so that excess oil is removed.
In another pan heat ghee and fry ground nuts, cashew nuts, raisins, puffed chana dal, curry leaves each and every one separately.

In a large pan add all the fried items and enough salt and red chillie powder and mix well.

Here is my Chudwa store in an air tight container can have it for more than 15days ......

Jeera Rice

2010-09-27T05:23:00.000-04:00

Here i am with a Rice Item ........

What We Need :

Rice(Basmati) - 2cups
Jeera - 2spn
Green Chillies - 2no
Onion - 1no
Ginger Garlic Paste - 1 1/2 spn
Ghee - 1spn

Salt to your taste

How To Do:

Soak rice for 15-20minutes.
Heat ghee in a pan splutter jeera fry chopped green chillies, onions until onions turn golden brown color, fry ginger garlic paste until raw smell goes away.
Add enough water, soaked rice and let it cook until done or just transfer this into rice cooker and cook.

Here is my Jeera rice with Paneer Masala gravy curry you cans erve this with any gravy curry........

Capsicum Fry

2010-09-23T07:35:00.000-04:00

Here i am with Capsicum variety .........

What We Need :

Capsicum - 10no
Onion - 1no
Carrot - 1no of medium size
Ground Nuts - handful
Curry Leaves - a sprig

Salt to your taste

How To Do :

Chop capsicum into 2inch pieces and keep a side.
Grate carrot and keep a side.
Soak groundnuts for half-an-hour
In a pan heat 1spn oil and fry chopped onions until transculent, now add chopped capsicum fry for 2minutes and let it cook with lid on top of it, let it cook until capsicum pieces are soft now add enough salt and let it cook until done.
2minutes before switching off the heat add grated carrot and soaked groundnuts.

Here is my capsicum fry can be tasted with white rice or a side dish ........

Beetroot Stir Fry with Coconut

2010-09-20T04:46:00.001-04:00

Here i am with healthy veggie BeetRoot .......

What We Need :

Beetroot - 4no of medium size
Coconut - 1/2cup grated
Onion - 1no
Ginger Garlic Paste - 1spn (optional)
Urad dal - 1/2spn
Jeera - 1/2spn
Green Chillies - 4no can be changed to your taste
Curry leaves - a spring

Salt to your taste

How To Do :

Peel and grate beetroot and coconut seperately and keep a side.
In a pan heat a spn oil splutter jeera, curry leaves add urad dal, green chillies and chopped onion fry until onions are transculent. Fry ginger garlic paste also, this is optional.
Now add grated beetroot and fry for a 2minute now add enough salt and let it cook with a lid on top of it.
Ones it is done add grated coconut and mix well fry for another minute.

Here is my Beetroot fry with coconut, serve hot with white rice or any roti........

Soya Pakoda

2010-09-17T07:02:00.001-04:00

Here i am with a snack item with soya .........

What We Need :

Soya - 1cup
Besan - 1/2cup
Onion - 1no chopped
Cilantro leaves - 1/2bunch chopped
Curry leaves - 2sprigs chopped
Red Chillie Powder - 1/2spn can be hanged to your taste
Ginger Garlic Paste - 1/2spn (optional)
Oil for deep frying

Salt to your taste

How To Do :

Boil water add soya chunks and switch off the fire wait until soya doubls it size, clean thoroughly 2 or 3times with cold water and sqieeze the excess water.
In a bowl add all the ingredients and mix well if needed add a little water.
Keep it a side for 15minutes so that soya absorbs the taste.
Heat oil in a wide pan for deep frying and drop the each soya seperately and let it fry unitl it turns golden brown color.

Serve hot with a few onions or any ketch-up .............

Sending this to Kids Menu Event at home Made Food by Neha ...........

Egg Dosa

2010-09-14T05:27:00.003-04:00

Here i am with a dosa item with eggs in two versions ........

What We Need :

Dosa batter
Eggs -1no
Red Chillie Powder - 1/2spn
Oil - 1spn

Salt to your taste

How To Do :

Version 1 -

Heat a dosa tawa pour a laddle of dosa batter spread as you do it for plain dosa , beat the egg and spread it on the dosa sprinkle salt and red chillie powder.

ones the color changes toss it to other side and let it fry for another 2minutes and serve hot.

Version 2 -

Take a bowl beat egg, red chillie powder, salt and beat well.
Heat dosa tawa spread a laddle of dosa batter as you do for plain dosa and pour the beaten egg on top of it and spread evenly.

ones the color changes toss it to other side and let it fry for another 2minutes and serve hot.

Its very tough for my child to give egg as it is, its an easy way to let childrens eat eggs .......

Sending this to Kids Menu Event at home Made Food by Neha ...........

Bittergourd with Besan

2010-09-01T05:19:00.000-04:00

I am back after a loong holiday trip with bittergourd variety ......

What We Need :

Bittergourd - 3no
Besan - 1-1/2 cup
Jeera Powder - 1spn
Red chillie powder - 1spn
Lemon - 1slice
Oil for deep frying

Salt to your taste

How To Do :

Clean the bittergourd and chop them into round shape and clear the seeds from it as shown below, even if you are interested you can keep them also.

In a big bowl take these pieces add besan and enough salt mix well with enough water dont make it like a batter, besan need to stick to the bittergourd pieces.
Heat oil for deep frying and fry the bittergourd pieces seperately until they turn golden brown color.
Add lemon juice, red chillie powder, jeera powder and toss the fried bittergourd when they are hot.

Here is my bittergourd with besan, serve hot with Sambar and white rice .......

Paneer Masala

2010-08-02T08:41:00.000-04:00

Here i am with gravy masala curry with Paneer .......

What We Need :

Paneer - 1pack(200gms)
Onion - 3no of medium size
Tomato - 1no of medium size
Cashew Nuts - 8no
Ginger Garlic Paste - 1spn
Green Chillies - 2no
Red Chillie Powder - 1spn
Turmeric Powder - a pinch
Cilantro - 1/2 bunch
Oil - 4spn

Salt to your taste

How To Do :

Heat a 2spn oil and fry paneer cubes until they turn golden color and kepe it aside.
In the same pan add 1spn oil if needed, fry 2 chopped onions, 1 tomato until they become soft , dont fry them too much.Now grind this by adding cashew nuts by adding a little water.
In the same pan heat 1spn oil fry green chillies,saute chopped onion, add the ground paste, red chillie powder, turmeric powder and enough salt and aslo add some water according to the consistency.
Let it cook until oil leaves now add fried paneer cubes and let it cook for few minutes.
Serve hot with cilantro leaves.

Here is my Paneer Masala can be tasted with any fried/mixed rice and aslo with any roti ........

Simple Carrot Fry

2010-07-27T06:36:00.001-04:00

Here i am with a simple and healthy carrot fry......

What We Need :

Carrot - 5no medium size
Green Chillies - 3no
Onion - 1no medium size
Mustard Seeds - 1/2 spn
Jeera - 1/2 spn
Split Urad dal - 1spn
Curry leaves - a sprig

Salt to your taste

How To Do :

Peel and remove the tip and tail of carrot and chop them finely keep it aside.
In a pan heat 1spn oil add mustard seeds ones they splutter add jeera, split urad dal,curry leaves, chopped green chillies and onions fry until onions are transculent.
Now add finely chopped carrot and let it cook for 5minutes with lid on top of it, now sprinkle salt and let it fry unitl done.

Here is my simple and healthy carrot fry ........

Aloo Cashew Stew

2010-07-27T05:45:00.000-04:00

Here i am with a new combination of stew .........

What We Need :

Aloo - 5no medium size
Cashew - handful / fistful
Coconut Milk - 1/2 cup thick
Coconut Milk - 1cup thin
Ginger - 1inch piece
Garlic cloves - 5no
Green Chillies - 4no medium size, this can be chaged to your taste
Turmeric Powder - a pinch
Cilantro - afew

Salt to your taste

How To Do :

Boil and peel the outer layer of aloo and chop them into cubes, keep it a side.
In a pan heat 2spn oil fry very finely chopped ginger, garlic and lengthwise chopped green chillies add boiled aloo cubes sprinkle salt, turmeric powder fry for a minute and add thin coconut milk and let it cook for 5minutes.
Now add fried cashew nuts and thick coconut milk let it cook for another 2minutes and switch off the heat.
Serve hot by adding cilantro leaves on top of it.

Here is my Aloo Cashew Stew can taste this with white rice or any kind of fried rice ..........

Vangi Bath

2010-07-25T05:33:00.002-04:00

Here i am with a Karnataka Special item with brinjal......

What We Need :

Brinjal - 3no medium size
Rice - 2cups (normla or basmati)
Onion - 1no medium size
Green Chillies - 3no
Jeera - 1spn
Ginger Garlic Paste - 2spn
Cashew Nuts - handful (optional)
Curry leaves - a sprig
Cilantro - 1bunch

For Masala Powder

Ground Nuts - 1cup
Seesaem seeds - 3spn
Dry Red Chillies - 3no
Curry leaves - a sprig
Coconut - 2spn (fresh or dry)
Coriander seeds - 2spn
Split chana dal - 2spn
Garam Masala Powder - 1/2 spn

Salt to your taste

How To Do :

Heat 1spn oil in a pan and fry the masala powder ingredients let them cool grind coarsely.
If you are using basmati rice soak them for 15-20minutes, cook it by adding enough water and let it cool down.
In a pan heat 2spn of oil splutter jeera , green chillies and fry onions until they are transculent add ginger garlic paste and fry until the raw smell goes away, now add diced brinjal pieces to it let it cook until they become soft.
Ones brinjals are soft add grinded masala powder and fry for another 2minutes now add cooked rice to this mix evenly and properly.
Let it cook for another 2minutes with a lid on top of it so that the rice takes the flavour of masala and brinjal.
Garnish with chopped cilantro and fried cashew nuts.

Serve hot with any raitha or just with thick curd .............

Sending this to Festive Rice event at Torview .........

Chepala Pulusu / Fish Stew

2010-07-20T07:33:00.000-04:00

Here i am with a non-veg item Fish ........

What We Need :

Fish - 10pieces
Onion - 2no medium size
Kus kus - 1spn
Cloves - 4no
Cinnamon - 1inch piece
Ginger Garlic Paste - 1spn
Jeera - 1/2spn
Dhaniya - 1/2spn
Red Chillie Powder - 2spn
Green Chillies - 3no
Turmeric Powder - 1/2 spn
Tamarind Pulp - 1cup
Oil - 3spn
Cilantro - 1bunch

Salt to your taste

How To Do :

Clean the fish pieces with water thoroughly at last wash them by adding 1/2spn of turmeric powder, 1/2spn of salt and 1spn of curd so that the smell goes away(these ingrdients are not specified in the What We Need list as it is not into the recipe)
Now soak the cleaned fish pieces with red chillie powder, salt, turmeric powder for 15minutes.
Grind the remaining ingredients other than green chillies, tamarind pulp (onion, kus kus, cloves, Cinnamon, ginger garlic, jeera, dhaniya)
In a pan heat 3spn of oil add lengthwise chopped green chillies slightly fry them now add the grind paste and fry until oil leaves the pan add soaked fish pieces and put lid on top of it on alow flame for 5minutes or until the fish pieces changes become soft.
Add tamarind pulp to this enough water and salt.
Let them cook with lid on top of it on a low flame until it is done.Just a minute before add cilantro leaves.

Here is my Chepala Pulusu / Fish Stew serve hot with white rice ........

Aloo Mutter / Batani Bangala Dumpa

2010-07-13T04:51:00.000-04:00

Here i am with a combination curry of aloo and mutter ........

What We Need :

Aloo - 3no medium size
Mutter - 1cup
Onion - 1no medium size
Green Chillies - 3no
Red chillie powder - 1/2spn
Turmeric Powder - a pinch
Ginger Garlic Paste - 1spn
Garam Masala Powder - 1/2spn

Salt to your tast.

How To Do :

Pressure cook aloo and mutter for 2 / 3 whistles and keep a side.
In a pan heat 2spn of oil and fry choppes onions, green chillies until onions turn golden brown color now fry ginger garlic paste until the raw smell goes away.
Now add cubed aloo pieces and mutter to this fry for a minute add red chillie powder, salt, turmeric powder and fry for another minute now add 1/2 cup of water and let it boil for a few minutes.
Just 2minutes before you switch off the heat add garam masala powder and chopped cilantro.

Here is my Aloo Mutter curry can taste this with any roti and also with white rice or any mixed rice .....
As i dnt find cilantro in my refregerator hadnt added that please dont search for cilantro leaves ;)

Mango Shrikhand / Aamrakhand

2010-07-08T05:19:00.000-04:00

Here i am again with a mango flavour , may be this might be my last mango posting for this year, no more mangoes season :(

What We Need :

Thick Curd / Yogurt - 1cup
Sugar - 1/2cup can be changed to your taste
Mango Pulp - 1cup can be changed to your taste
Cardomom Powder - 1/4spn
Almonds , Pista - 5no each finely chopped

How to Do :

Hang curd over night or 6-7hrs this is called as Shrikhand.
Mix sugar, Cardomom Powder, finely choped nuts to Shrikhand and refregerate it for an hour or two.
Change this to serving bowl and pour mango pulp from top of it and serve cool with some almond and pista pieces.

Here is my cool cool Mango Shrikhand .......

Semya Payasam

2010-07-04T14:45:00.002-04:00

Here i am with a sweet item ........

What We Need :

Milk - 2cups
Semya / Bambino - 1cup
Sugar - 1 1/2 cup can be changed to your taste
Elaichi powder - 1/2 spn
Cashews, Raisins and Almonds to your choice
Ghee - 1spn optional

How To Do :

Fry bambino/semya in a pan until they turn light golden color with ghee(optional) and keep a side. Now fry cashews in the same pan with ghee(optional) and keep a side.
Boil milk and add 2cups of water let it come to boil now add fried bambino, when they are half cooked add sugar and let it boil until bambino cooks completly.
Now add elaichi powder and dry fruits of your choice and switch off the heat.

Here is my Semya Payasam prepared this for 9 week Sai Vrat Udyapana .........

Sending this to EFM - SWEETS AND SAVORIES FOR DIWALI SERIES by Srilekha ......

Ivy Gourd / Dondakaya Pachadi

2010-07-04T09:12:00.000-04:00

Here i am with a Ivy Gourd item .........

What We Need :

Ivy Gourd - 1/4 kg approximately 20-25 number
Green Chillies - 2no can be changed to your taste
Garlic cloves - 4no
Jeera - 1/2spn
Tamarind - small lemon size or less than that depends on the sour taste
Jaggery - 1/2spn

For Popu

Mustard Seeds - 1/4spn
Jeera - 1/4spn
Urad dal - 1spn
Red Chillies - 2no
Curry Leaves - a sprig

Salt to taste

How To Do :

Clean Ivy gourd remove tip and toe and cut them into 1inch pieces.
In a pan heat 1spn oil splutter jeera then add green chillies , garlic cloves and ivy gourd pieces let them cook by keeping a lid on top of it. Let them cook until they turn soft it takes around 8-10 minutes in the meanwhile ones mix with the spatula so that it wont stick to the bottom.
Ones it is cool add tamarind , jaggery and grind it no need to add water for this if its hard to grind add a very little water.
Now do the popu, heat 1spn oil splutter mustard seeds, jeera and add urad dal, red chillies, curry leaves.

Here is my Ivy Gourd / Dondakaya Pachadi tastes good with white rice can also take it with Idly and Dosa items .........

Mango Milkshake

2010-06-23T10:43:00.001-04:00

Here i am with a milkshake with everyones favourite fruit Mango.....

What We Need :

Mango - 1no
Milk - 1 cup
Sugar - 1/2 cup can be changed to your taste

How To Do :

Peel a nd chop the mango by removing the centre seed.
Blend all of them together and serve cool

Here is my cool cool Mango Milkshake .......

Corn Pulav

2010-06-22T01:10:00.002-04:00

Here i am with a rice item ........

What We Need :

Rice - 2cups (Basmati Rice)
Sweet Corn - 1cup
Onion - 1no medium size
Ghee / Clarified butter - 2spn
Tomato - 1no medium size
Ginger Garlic Paste - 1spn
Cloves - 4no
Dalchina / Cardomom - 1inch
Elaichi - 1no
Cashew - handful / fistful (if u r on a diet u can skip this)
Green Chillies - 2no

Salt to your taste

How To Do :

Soak rice for 15-20minutes or as directed on the pack if you are using basmati rice, if its normal rice soak for 20minutes.
Grind Cloves, Cardomom, Elaichi, Green Chillies, Tomato, Cashews, Ginger Garlic paste together. No need to add water for this as tomato gives you enough water for grinding dont make this to paste.
In a pan heat ghee fry length wise chopped onion until they turn golden brown color now add sweet corn and fry until they are soft now add the grinded paste to this and fry unitl the raw smell goes away.
Add enough water, salt and rice and change this to rice cooker and cook until done.

Here is my Corn Pulav can taste this with any raitha or can have it as it is .......
Here i have used sweet corn instead you can use normal corn also but you need to half cook them before adding this to the rice.

Sending this to Festive Rice event at Torview .........

Aloo Bajji

2010-06-14T08:46:00.001-04:00

Here i am with a snack item .....

What We Need :

Aloo - 1no large size
Chickpea flour - 2 cups
Red chillie powder - 1spn can be varied to your taste
Oil for deep frying

Salt to your taste

How To Do :

Prepare batter by mixing chickpea flour , salt , red chillie powder with enough water.
Peel the potato and cut them into thin slices of your desired size.
Dip these potato slices in the batter and deep fey them until they turn golden color.

Here is my Aloo bajji perfect for a rainy evening .......
You can add a pinch of cooking soda to batter for a fluffy bajji , here i hadnt added bcoz my mom used 2 tell me dat adding cooking soda not only makes fluffy bajji but it requires lots of oil also so to avoid this oil consumption i hadnt added cooking soda as we are on diet ;)

Award 2

2010-06-09T09:11:00.001-04:00

Dear friends here i got two awards from my new friend and co-blogger Sayali

Sunshine Award

Circle Of Friends

ThanQ Sayali for these lovely awards .......

Mint / Pudina Rice

2010-06-03T05:18:00.002-04:00

Here i am with a rice item with mint ........

What We Need :

Mint leaves - handful / 1 bunch of leaves
Rice - 2cups Basmati rice or any other rice
Green Chillies - 4no can be varied to your taste
Any vegetable like Peas /Carrot / Aloo / Beans - 1noor handfull of finely chopped pieces
Cardamom - 1 inch piece
Cloves - 4no
Ginger garlic Paste - 1 spn

Salt to your taste

How To Do :

Soak rice for 15 - 20 minutes in water.
Seperate mint leaves from the bunch wash and grind with green chillies.
In a pan heat oil add cardamom, cloves, Ginger garlic paste fry until raw smell goes away, i have used peas fry until they become soft.
Now add mint leaves and green chillie paste to this and fry for 5min.
Now add enough water , salt and soaked rice and let it cook until done. (4cups of water for normal rice and 3cups of water for basmati rice or as directed on rice packet)

Serve hot with Aloo kurma or raitha or any gravy curry ........

Mango Lassi

2010-05-25T08:49:00.001-04:00

Here i am with everyones favourite fruit Mango ......

What We Need :

Mango - 1no
Curd - 2cups
Sugar - 1cup can vary to your taste

How To Do :

Peel the mango and take out the seed .
Blend all of them together.

Here is my Mango Lassi serve cool by adding crushed ice cubes to it......

Sending this to ThandaMela by Srivalli ........
And also to Show Me Your Smoothie at DilSe by Divya .......

Thotakura Pappu / Amarantha Dal

2010-05-23T21:16:00.000-04:00

Here i am with healthy green veggie ....

What We Need :

Amaranth - 2 bunches
Toor Dal - 1 cup
Onion - 1no small size
Green Chillies - 2no
Tamarind - small lemon size
Turmeric Powder - a pinch

For tempering
Mustard Seeds - 1/2spn
Jeera - 1/2 spn
Red chillies - 2no

Split Urad dal - 1/2 spn
Curry leaves - a sprig

Salt to your taste

How To Do :

Clean and chop the amaranth leaves.
Wash toor dal and pressure cook with 2cups of water, chopped amaranth leaves, lengthwise chopped onion, green chillie, tamarind and turmeric powder for 3 whistles.
Ones pressure releases add enough salt and do the tempering for the dal , heat 1spn oil in ones the mustard seeds splutter add jeera , red chillies , split urad dal and curry leaves.

Here is my Thotakura pappu / amaranth dal with white rice and Majiga mirapakayalu ......

Apple Milkshake

2010-05-22T02:08:00.001-04:00

Here i an with a cool cool healthy drink ........

What We Need :

Apple - 1no
Milk - 2cups
Sugar - 1cup can be varied to your taste

How To Do :

Wash and peel the Apple outer layer and take out seeds.
Blend all of them together and serve by adding a few ice cubes.

Here is my Apple Milkshake ..........
In this you can replace sugar with honey also or can use both of them according to your taste ........ and also it is not compulsory that you need to peel the outer layer of apple even you can make this with layer as my little one wont like to have it with outer layer i have peeled it off , if you are preparing it for yourself you can make it as it is ........

Sending this to ThandaMela by Srivalli ........
And also to Show Me Your Smoothie at DilSe by Divya .......

Cabbage Poriyal

2010-05-14T21:15:00.001-04:00

Here i am with a healthy vegetable Cabbage ..........

What We Need :

Cabbage - 1no small size
Red Chillies - 4no
Mustard Seeds - 1/2 spn
Jeera - 1/2 spn
Urad Dal - 1spn
Curry leaves - a sprig

Salt to your taste

How To Do :

Chop cabbage and pressure cook for 3 vissils.
In a pan heat 2spn oil ones mustard seeds , jeera splutter add curry leaves , split red chillies , urad dal and fry now add cooked cabbage and fry for 2min.
Add enough salt to this and fry for another 5min.

Here is my Cabbage Poriyal can taste with white rice and any rotis .......

Capsicum Nimma Charu

2010-05-02T22:27:00.002-04:00

Here i am with a different combination of rasam / charu ...

What We Need :

Capsicum - no
Onion -1no
Tomato - 1no
Red chillies - 2no
Green Chillies - 2no
Garlic Cloves - 3no
Mustard Seeds - 1/2 spn
Jeera - 1/2 spn
Toor Dal - 1/2 cup
Lemon - 1/2 slice

Salt to your taste

How To Do:

Cook toor dal and keep a side.
In a vessel heat oil splutter mustard seeds , jeera and then add splitted red chillies , green chillies , sautechopped onions then add capsicum and fry until they become soft.
Now add cooked toor dal and add 3 glasses of water , enough salt.
When water starts boiling add chopped tomato and let it boil for another 10minutes and switch off the heat.
Now add finely chopped cilantro and squeeze lemon juice.

Here is my Capsicum Nimma Charu serve hot with white rice .......

Sending this to Sidedishes from India @ VeggiePlatter ........

Bambino Pulav

2010-04-30T22:12:00.001-04:00

Here i am with a spicy item with Bambino .......

What We Need :

Bambino - 3cups
Aloo - 1no
Carrot - 1no
Onion - 1no
Green Chillies - 5no can change according to your taste
Anasa Puvvu - 1no
Pulav Leaves - 2no
Dalchina - 2inch piece
Cloves - 4no
Elaichi - 2no
Ginger Garlic Paste - 1spn
Cilantro

Salt to your taste

How To Do :

In a pan fry bambino until golden color keep a side.
Chop carrot, onion, aloo, grenn chillies and keep a side.
In a pan heat 2spn of oil fry dalchina , cloves, elaichi , anasa puvvu , pulav leaves for 1 min add Ginger garlic paste and fry until raw smell goes away and add chopped vegetables aloo , carrot, onion , green chillies fry until they are soft .
Now add 5cups of water enough salt and let it boil.
Now add fried bambino to this boiling water and let it cook.
Serve hot by adding cilantro.

Here is my Bambino Pulav ..........

Corn Chat

2010-04-26T22:14:00.002-04:00

Here i am with a snack item with sweet corn ......

What We Need :

Sweet Corn - 1 cup
Grated Carrot - 1/2 cup
Onion - 1 no
Tomato - 1 no
Red chillie powder - 1/4 spn
Chat Masala - 1/4 spn
Lemon - 1/2 slice

Salt to your taste

How To Do :

Boil corn either pressure cook them or can be cooked directly by adding 1:2 (corn : water) .
Grate carrot , finely chop onion , tomato .
Mix all of them together in a bowl and serve .

Here is my corn chat for this evening snack .........

Mosambi Juice

2010-04-26T11:56:00.001-04:00

Here i am with a cool cool juice for this hot hot summer ........

What We Need :

Mosambi - 3no
Sugar - 1 or 2spn according to your taste

How To Do :

Peel the outer layer and take out the seeds .
Juice up and mix with sugar .
Serve it by adding ice cubes.

Sending this to ThandaMela by Srivalli ........

Khageena

2010-04-20T22:03:00.001-04:00

Here iam with a egg recipe

What We Need :

Eggs - 2no
Onions - 1no of medium size
Tomato - 1no
Ginger Garlic Paste - 1spn
Red Chillie Powder - 1/2 spn
Green Chillie - 1no
Turmeric Powder - a pinch
Mint leaves - a few not too many
Cilantro - a few not too many

Salt to your taste

How To Do :

Break the eggs in a bowl and whisk keep it a side
In a pan heat 1spn oil , fry finely chopped onions , green chillies until they golden brown color.
Add ginger garlic paste and fry until the raw smell goes away, add red chillie powder , turmeric powder and salt stir well.
Add the finely chopped tomatoes and cook till it turns soft.
Pour the eggs into the this mixture and cook on medium flame by continuously stirring untl the eggs are cooked and scrambled into small pieces.
Continue to cook until there is no liquid and the eggs and onion mixture have merged or until it turns golden color.
Add finely chopped mint and cilantro leaves and fry for another 2minutes.

Here is my Khageena tastes really good with rotis , pulkas , and even with white rice too.......
Please dont try to find mint and cilantro leaves here i hadnt added them as one of guest dont likes its smell ;) ...... i have read this recipe from Deccan Chronicle daily news paper and not my own but taste was really good you can make a try too.........

Badam MilkShake

2010-04-19T21:13:00.003-04:00

Here i am with cool cool Badam Milkshake for this hot summer ........

What We Need :

Badam - 15 no
Milk - 1 full galss (1/4 litre)
Cardomom Powder - 2 pinches
Sugar - 1/2 cup can be changed to your taste

How To Do :

Saok badam for 4hrs and peel the outer layer .
Blend all the ingredients and serve it cool.

Here is my cool cool Badam Milkshake for this hot hot summer .........

Sending this to ThandaMela by Srivalli ........
And also to Show Me Your Smoothie at DilSe by Divya .......

Mango Rice

2010-04-18T22:04:00.001-04:00

Here i am with a rice item with every ones favorite Mango .......

What We Need :

Rice - 2cups
Raw Mango - 1no medium size
Mustard Seeds - 1/2 spn
Urad dal - 1spn
Split chana dal - 1spn
Red Chillies - 5no can be changed to your taste
Turmeric Powder - 1/4 spn
Curry Leaves - a spring

Salt to your taste

How To Do :

Cook rice and keep it a side.
Grate the raw mango and keep it a side.
In a pan heat 2spn of oil add mustard seeds ones they splutter add curry leaves , urad dal , split chana dal , split red chillies , turmeric powder and fry
Now add grated raw mango to this and fry until the it becomes soft.
Now add cooked rice to this pan and mix well.

Here is my Mango Rice very simple and tasty tooo.........

Crispy Aloo Fry

2010-04-12T21:25:00.001-04:00

Here i am with a fry item with aloo

What We Need :

Aloo /Potatoe - 4no of medium size
Besan - 2spn
Red Chillie Powder - 1spn can be changed to your taste
Turmeric Powder - a pinch
Oil - 2spn

Salt to your taste

How To Do :

Boil and peel the potatoes and cut them into cubes.
In a pan heat oil fry potato cubes until they turn golden brown color on a low flame.
Add salt, red chillie powder , turmeric powder and fry for 1 more minute. Now add besan and fry for 2-3 minutes and serve hot.

Here is my crispy aloo fry with pulkas can also take it as a side dish with all rice items .........

Oil less Masala Fish

2010-04-04T21:45:00.000-04:00

Here i am with a non vegeterian Fish item

What We Need :

Fish - 10pieces
KusKus / Poppy Seeds - 1/2 cup
Seesame Seeds - 2spn
Black Pepper - 5 pepper corns
Cardomom - 2inch piece
Cloves - 5no
Elaichi - 3no
Shajeera - 1spn
Onions - 2no of medium size
Oil - 1spn
Dhaniya Powder - 1spn
Red Chillie Powder - 2spn you can vary to your taste
Turmeric Powder - a pinch
Lemon Juice

Salt to your taste

How To Do :

Fry kuskus , seesame seeds until they turn light brown color add cardomom, pepper corns, cloves, elaichi, shajeera and fry one more minute and grind to paste by adding a little water.
In the same heat 1spn oil and fry chopped onion unitl they turn golden brown color and grind with above paste no need to add water.To this paste add salt, red chillie powder , dhaniya powder, turmeric powder and mix well.
Clean , wash the fish pieces and marinate for 1/2hr in the above mixture.

Preheat the pan and place the fish pieces and after the other and let it cook after 10minutes turn to the other side carefully, make sure that fish pieces wont break, and let the other side also fry for 5-10minutes just check it the other side also cooked well.
Serve hot by sprinkling a little lemon juice.

Here is my Oil less Masala Fish can have it as a side dish ........

Poori / Puri with Besan Curry

2010-04-03T22:29:00.001-04:00

Here i am with my all time favourite Poori .......

What We Need :

Wheat Flour - 2cups
Water for making the dough
Salt for taste
Oil for deep frying

How To Do :

Make the dough with wheat flour , salt , 1spn of oil by adding enough water.
Make small balls of your desired size , these will give approximately 10balls

On a flat surface using a rolling pin roll the balls

Heat oil in a pan and deep fry the pooris.

Here you go with puris very fluffy .......

The combination for these puri's is besan curry , we love this combination .......

Besan Curry

What We Need :

Onions - 2no of medium size
Green Chillies - 2no
Dry Red chillies -2 no
Potato - 1no optional
Turmeric Powder - 1/2 spn
Besan - 2spn

Mustard seeds - 1/2spn
Jeera - 1/2spn
Split Chana dal - 1spn
Urad Dal - 1spn
Curry Leaves

How to Do :

In a pan heat 1spn oil and do the popu with mustard seeds when they splutter add jeera, split chana dal, urad dal, curry leaves, dry red chillies, split green chillies.
Add lengthwise chopped onions and let them fry until they are transculent.
Add turmeric powder , chopped potatoes and let them cook with lid on top of the pan until they become soft.
In a bowl mix besan with 1/2 cup water make sure that no lumps are formed.
Add 2cups of water , salt ones water started boiling add besan mix by continously stirring with a spatula.
Let it cook for 5min more and serve hot.

Here is my Puri with besan curry and Sugar ............

Food Bloggers Meet In INDIA

2010-03-30T22:26:00.000-04:00

I am just passing the message from Srivalli at Cooking 4 all Seasons for further details and contact information plz click here

Yes you read it right! We are planning for meet that is going to first of its kind meet in India. This is a call to all Food bloggers. We can meet over a cup of tea and discuss lot of Foodie ideas. I have had the pleasure of meeting my fellow city Food bloggers couple of times. Then sometime last year, other bloggers expressed the wish to meet and have all India gathering.

It finally came out that this summer we will meet. We haven't really decided on the topics but then you know when we foodies meet, time just flies.

Details of the event : Food Bloggers Meet in India

Where - Chennai, India
When - 9th May (Sunday) 2010 at 3 pm
Who can attend: Any Food blogger
Agenda - Looking forward for ideas on the sessions to be included in the meet.

You got to register yourself for this event, so that it becomes easy for us to plan. Based on the number of attendees, we will have to work out the expenditure. So please confirm yourself for the event.

The last date to confirm is April 20th 2010.

The expense incurred will be for booking the venue and high tea. Once I have the exact number on hand, will send in the details.

Hope to meet many of you on the occasion.

You want to spread the word on the meet!..I will be really so glad. Please tweet this, share this or blog on the meet. We want the word spread and make it possible for everybody to join the fun!

Spicy Pullattu / Rottiza

2010-03-28T22:30:00.001-04:00

Here i am with Pullattu , you might be what is this new name Rottizza its named by my cousin as Rotti+Pizza as it looks like and tastes like .........

What We Need :

Batter is same as Idly batter which is fermented more and tastes a little sour.

adding to this batter
Jeera - 1/2 spn
caroot - 1no grated
Onions - 1no finely chopped
Green chillies- 2no finely chopped
Cilantro leaves - finely chopped

How To Do :

Make the attu thickly on a tawa , same as dosa bt should not be too thin.
Now srinkle all the other jeera , onions , green chillies , carrot , cilantro.
Let it fry on both sides until it turns golden brown in color.

Serve hot with any chutney , i served with Avakaya (mango pickle) ........

Aloo Paratha

2010-03-24T21:56:00.001-04:00

Here i am with parathas.........

What We Need :

Aloo - 2no of medium size
Atta - 2cups
Chat Masala / Chole Masala - 1spn
Red Chillie Powder - 1spn can be varied to your taste
Curry leaves - a spring vey finely chopped

Salt to your taste

How To Do :

Add a little salt to atta to make dough by adding enough water , slightly grease with oil and let it rest for atleast 15minutes.
Boil and peel the outer layer of potatoes and grate or smash them. Add salt, red chillie powder , finely chopped curry leaves, chat masala or chole masala to the grated aloo and mix well.
Using rolling pin , flatten a small portion of the dough to poori size and place stuffed ball inside.
Close the sides carefully and flatten the ball with no pressure using enough flour to dust.
Heat a tawa and fry by adding a little ghee / butter until it turns to golden brown color on both sides.

Here is my aloo paratha , can taste it as it is or can serve with any raitha or yougurt ........
Sending this to " EFM - PARATHAS AND GRAVIES RECIPES". by Srilekha at Me and My Kitchen......

Bobattlu / Obattlu / Bakshalu

2010-03-17T21:41:00.001-04:00

Here i am with my favourite sweet item Bobattlu.........

What We Need :

Maida / All purpose floor - 1cup
Split Chana Dal - 1cup
Jaggery - 1cup can be changed to your taste
Ghee - for frying bobattlu
Oil - for kneading dough
Salt

How To Do :

Make maida dough by adding 3spn of hot oil and remaing with water shoul not too thick as roti dough, somewhat loose to roti dough with enough salt.Cover it with oil so that dough couldnot become dry. We can use this oil later in making bobattlu.
Knead it atleast for 4-5hrs if more than that also no problem.Even you can make the dough last night and can knead over night also.
Soak chana dal for 1/2 hr and cook it in a thick bottomed vessel with enough water , ones chana dal is cooked drain the water and add chopped jaggery to this, when you add jaggery flame should be low, try to stir continously with a spatula until jaggery melts and switch off the heat.
Ones the sweet mixture cool make it to paste either by grinding or using a spatula.
Add elaichi powder to this mixture and make them into balls and keep aside.
Now take the maida dough of a small portion and keep the sweet mixture ball on this and cover the sweet ball with maida (as we do for stuffed parathas) , now on a banana leaf / plastic paper flatten it with your fingers to a round shape make sure that sweet filling doesnt come out. While doing this process apply oil to your hands and to the plastic paper also.
Heat a tawa add ghee to this and fry bobattlu on both sides until golden brown color by adding a little ghee on both sides.

Here we go with bobattlu my favourite sweet ofcourse its a favourite to everyone :)

Moori Mixture / Spicy Puffed Rice

2010-03-10T20:31:00.005-05:00

Here i am with a snack item .........

What We Need :

Puffed Rice - 4cups
Onions - 1no medium size finely chopped
Tomato - 1no medium size finely chopped
Cilantro - handful of leaves / finely chopped
Groundnuts - fistful , fired without oil
Lemon Juice - 1/2 to 1 full lemon juice depends on taste
Red chillie Powder - 1/2 spn

Salt to your taste

How To Do :

Mix all the above do the seasoning if needed anything else add a little and serve in paper cones ;)

Here is my moori mixture alias pidata kinda pappu alias Spicy puffed rice ........
Will tell why the name Pidata Kinda Pappu in Andhra Pradesh it is a favourite of all so you find these stalls almost in every street and in the stalls they keep this puffed rice in a large bowl and on top of it keep a mud vessel (matti muntha / pidata) in that hot coal is kept, to this heat the puffed rice will be hot and to the spices we added its hot & spicy and so the name Pidata Kinda Pappu :)

Sending this to Sunday Snacks by Divya at Dil Se ......... also sending my other entries Bread Bajji
, Suji Tikka ........

Egg Fiang

2010-03-05T20:29:00.001-05:00

Here i am with a chinese cuisine with eggs .........

What We Need :

Eggs - 3no
Onion - 1no of small size
Cabbage - 1/2 cup chopped
Green chillies - 2no finely chopped
Pepper powder - 1spn or can be varied to your taste
Cilantro - finely chopped

Salt to your taste

How To Do :

In a bowl beat eggs and mix all the ingredients.
In a tawa heat 1spn of oil and pour the mixture all over the tawa evenly , just as you make an omlet.
Toss to the otherside and let it cook on the otherside also.

Here is my Egg Fiang can taste it as it is as a snack item or as side dish in your meals.....

Tips :
While making omlet when you pour the mixture all over the tawa evenly keep a lid to cover the omlet and let it cook for 4-5min or until a nice smell comes out now take out the lid and toss to the otherside and let it cook the otherside also for abt 1-2min. Keeping the lid gives your omlet fluffy.

Kudumulu with Kobbari Chutney

2010-03-02T20:43:00.004-05:00

Hai frnds here iam with Kudumulu which is famous for Vinayaka Chavithi festival ........

Kudumulu

What We Need :

Rice Ravva - 1cup
Split Chana Dal - handful soaked for 3 hours
Coconut - 1/2 cup fresh grated

Salt to your taste

How To Do :

In a thick bottomed vessel boil 2 and 1/2 cups of water.
Add soaked split chana dal to it and let it cook for 5min.
Now add rice ravva into the boiled water by continously stirring the water, ones mix with spatula and add grated coconut , enough salt.
Let it cook with lid on top of it until water disappears and let it cool.
Now make them into round balls of your desired size.
Keep them in a pressure cooker and cook for 3 vissils and there your kudumulu are ready.

Kobbari Chutney

What We Need :

Coconut - 1no
Urad dal - 1spn
Split chana dal - 1spn
Mustard seeds - 1/2 spn
Jeera - 1/2 spn
Dry Red Chillies - 6no
Garlic cloves - 3no

Salt to your taste

How To Do :

Do the popu, heat 1spn oil add mustard seeds ones they splutter add jeera, split chana dal, urad dal , dry red chilles , garlic cloves and fry.
Add this popu to coconut pieces and grind to paste. There your kobbari chutney is ready to serve.

As its the favourite of Vinayaka , i offered this to Vinayaka as prasadam .........

Sending this to The Combo Event by Pari at Foodelicious

Capsicum Gravy Curry

2010-02-26T20:40:00.002-05:00

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......

Award

2010-02-23T20:09:00.002-05:00

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.........

Gavvalu

2010-02-23T20:06:00.001-05:00

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 ..........

Cabbage Pakoda

2010-02-15T20:26:00.001-05:00

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.........

Kushka Shorbha

2010-02-08T20:43:00.002-05:00

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........

Majjiga Charu

2010-02-05T21:20:00.002-05:00

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.........

Crabs Curry / Peetala Iguru

2010-02-04T21:29:00.001-05:00

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........

Unboiled Egg Curry

2010-01-27T21:16:00.001-05:00

Here i am with egg curry which are previously unboiled eggs

What We Need :

Eggs - 4no
Onions - 3no medium size lentghwise chopped
Tomato - 2no medium size
Green Chliies - 2no
Ginger Garlic Paste - 1/2spn
Red chillie powder - 1spn can vary to your taste
Turmeric powder - a pinch

Salt to your taste

How To Do :

In a pan heat 2spn of oil fry green chillies, length wise chopped onions until they are golden brown color, add ginger garlic paste fry until raw smell goes away.
Add chopped tomato fry until they are soft, add red chillie powder, turmeric powder, salt and fry for another 2minutes.
Now add 1/2 cup of water to it and let this water come to boil.
Now brake egg and pour it as it is into the pan, repeat the same procedure with the remaining eggs also.

If you want to taste yolk as it is just leave it like that or otherwise slightly disturb the yolk so that it aslo tastes spicy.
Let this cook with a lid on top of it for 3 to 5minutes until eggs cook.

Here is my unboiled egg curry can taste as a side dish with sambar, rasam and also good with white rice too......

Kadai Bhendi

2010-01-25T21:22:00.001-05:00

What We Need :

Bhendi - 25no
Cumin seeds - 1/2 spn
Garlic cloves finely chopped
Ginger very finely chopped
Green chillies - 2no
Onions - 2no of medium size
Tomato - 2no of medium size
Coriander powder -2spn
Red chillie powder - 1spn
Garam Masala - 1/2 spn
Amchoor powder - 1/2spn
Oil for deep frying

Salt to your taste

How To Do :

Cut okra/bhendi to 1inch pieces and deep fry them keep aside.
In a pan heat oil fry jeera, garlic pieces, ginger pieces, green chillies for 1min now fry chopped onions until they are transculent add chopped tomato pieces until they are soft.
Now add fried bhendi, coriander powder, chillie powder, garam masala powder, amchoor powder and salt.
Let it cook for 3min with lid on top of it.

Here is my Kadai Bhendi to serve hot..........
Sending this to Arundhati at Served with Love event ..........

Mutton Mulakkada / Mutton with Drumsticks

2010-01-22T21:03:00.002-05:00

Here i am with a different and tasty combination......

What We Need :

Mutton - 1/2kg
Drumsticks - 2no medium size
Onions - 2no of medium size
Kus kus - 1 1/2 spn(one and half spn)
Cardamom - 1no
Cloves - 4no
Cinamon - 1 1/2 inch piece (one and half inch piece)
Jeera - 1/2 spn
Dhaniya - 1/2 spn
Ginger Garlic Paste - 2spn
Turmeric Powder - a pinch
Red chillie powder - 2spn
Cilantro / Coriander leaves

Salt to your taste

How To Do :

Chop mutton to your desired size clean and keep it a side.
In a pan heat 3spn of oil fry chopped onions until they turn golden brown color.
Add cleaned mutton to it and let it cook with a lid on top of it for about 15-20 minutes or until the water evapourates from mutton.
In the mean while grind the masala paste, kuskus, cardomom, cloves, cinamon, dhaniya, jeera grind to paste.
Ones the mutton water evaporates add ginger garlic paste fry until raw smell goes away , now add masala paste, turmeric powder, red chillie powder fry for 1minute and add 3cups of water and let it cook with lid on top of it.
After 5-10minutes 1cup of water evaporates from the curry then add chopped drumsticks again let it cook with lid on top of it.
When mutton is done add cilantro/coriander leaves and serve hot.

Here is my mutton with drumsticks combination serve hot with white rice......

Sending this to Srilekha at EFM Theme - Mutton Series.......

Also sending this to Arundhati at Served with Love event ..........

Dhoyi Phool Gobi

2010-01-21T20:43:00.002-05:00

Here iam with a bengali dish ........

What We Need :

Phool Gobi / Cauliflower
Onions - 1no of large size
Curd - 1cup
Garam Masala Powder - 1spn
Ginger Garlic Paste - 1spn
Turmeric Powder - a pinch
Red Chillie Powder - 2spn or can be changed to your taste

Salt as per your taste

How To Do :

Wash and clean the gobi florets.
Marinate the gobi florets with curd, garam masala for 30minutes.
In a pan heat 2spn oil and fry lenght wise chopped onions until they turn golden brown color , fry ginger garlic paste until the raw smell goes away, add turmeric powder, red chillie powder, salt and now marinated phool gobi.
Let it cook with a lid on top of it. This wont need any water to be added as gobi will give enough water for cooking, if necessary add a very little water for cooking.
Let it cook until its done.

Here is my Dhoyi Phool Gobi a bengali special dish a easy and simple dish ......

Vankaya Pachadi

2010-01-11T21:27:00.001-05:00

What We Need :

Vankaya / Brinjal -5no
Garlic Cloves - 5no
Green Chillies - 3no
Tamarind - small lemon size
Split chana dal - 1/2 spn
Urad dal - 1/2 spn
Mustard seeds -1/2 spn
Jeera - 1/2 spn
Garlic Cloves - 5no peeled
Dry Red Chillies - 2no
Curry leaves - 1sprig

Salt to your taste.

HowTo Do :

Clean and chop brinjal.
In a pan heat 2spn of oil and fry green chillies , garlic cloves, brinjal pieces until they become soft

When its cool grind to paste with tamarind.
Now do the popu with remaining ingredients like heat oil in a pan add mustard seeds ones they splutter add jeera, split chana dal, urad dal, dry red chillies, peeled garlic cloves, curry leaves and add this popu to the grinded brinjals.

Here is my vankaya pachadi , can taste with white rice and can also taste as regular chutney with idly, dosa ......

Boondi Curry

2010-01-11T21:00:00.002-05:00

Here im with a curry item with a snack item ;)

What We Need :

Boondi - 1cup
Onions - 1no
Green Chillies- 2no
Red Chillie Powder - 1/2 spn or as per ur taste
Turmeric Powder - a pinch

Salt to your taste.

How To Do :

Heat oil in a pan, fry lengthwise chopped green chillies , onions until they are transculent.
Add turmeric powder, red chillie powder, salt and fy for 30sec.
Now add 1 1/2cups(1 and half cups) of water and let it boil for more than 2-3min so that onions are cooked.
At this time add your boondi and let it cook for 2 minutes.Now you find no water as boondi absorbed all the water.

Here is my boondi curry , boondi was store brought boondi as i dnt find time to prepare boondi at home will defenetly update soon how to prepare boondi also.
Here it looks dry item as i have prepared this as side dish, if you want this into your rice then add a little more water at step 3 so that some water remains in the curry as gravy.
If you want this to be a little spicy just add 1/2 spn ginger garlic paste at step 2.

Ajwain Rice

2010-01-09T21:07:00.001-05:00

Here im with a healthy rice recipe.....

What We Need :

Rice - 1cup
Ajwain - 1spn or 1 1/2 spn can vary to your taste
Onion - 2no medium size
Green Chillies - 2no
Red Chillies - 2no
Mustard seeds - 1/2 spn
Jeera - 1/2 spn
Split Chana Dal - 1spn
Urad Dal - 1 spn
Curry leaves - a sprig

Salt to your taste

How To Do :

Cook rice and keep it a side.
Chop onions and green chillies to lentgh wise.
In a pan heat 2spn of oil add mustard seeds ones they splutter add jeera , split chana dal, urad dal, curry leaves , split red chillies, green chilies, onions and fry until onions are transculent.
Now add ajwain , turmeric and fry for 1min.
Now add cooked rice to this and toss well.

Here is my Ajwain rice ..........

Simple Onion Stuffed Brinjal

2010-01-09T20:48:00.002-05:00

Here im with a simple and easy dish of stuffed brinjal ......

What We Need :

Brinjal - 10no
Onions - 15no approximately in between 1/4 kg to 1/2 kg
Red Chillie Powder - 2spn
Turmeric Powder - 1/4 spn
Oil - 3spn

Salt to your taste

How To Do :

Finely chop onions and add red chillie powder, salt, turmeric powder and mix well and keep it a side.
Cut brinjals into '+' sign excepting its crown.
Now stuff the onion mixture into these brinjals and keep a side.
Heat oil in a pan and keep all these stuffed brinjals into it and let it cook with a lid on top of it for about 10min , now toss the brinjals onto the otherside and same procedure as let them cook on this side also with lid on top of it for another 8min .
Now you can find that brinjals are cooked on both sides.

Here is my Onion stuffed brinjal with rasam rice a very simple and easy dish.......

Sending this to Arundhati at Served with Love event ..........

Sora Pittu / Shark Fish

2010-01-07T20:49:00.001-05:00

Here im with a tough recipe bt eally really tasty one.....

What We Need :

Shark Fish Pieces - 1/2kg
Red chillie powder - 1spn

Onions - 2no medium size
Dalchina - 2inch piece
Cloves - 4no
Elaichi - 1no
KusKus - 1spn
Jeera - 1/2 spn
Dhaniya - 1/2 spn
Garlic cloves - 5no
Ginger - 1inch piece
Cilantro/ Coriander leaves

Salt to your taste

How To Do :

Clean the shark fish pieces.
In a thick bottomed pan keep fish pieces and add water unitl fish pieces are immersed and let this boil for 10min and keep a side to cool.
In the mean while grind masala paste with the remaining ingredients except Cilantro/Coriander leaves.
When its cool slowly take the pieces and you observe that the pieces are black in color now.Peel the outer layer which was black, this black layer is nothing but the sand so if you dont peel this layer correctly your curry will be included with sand so be conscious and take care while peeling this layer.
Ones you are done in peeling the layer squeeze the fish pieces to completely drain water from it. I prefer to squeeze the pieces with hand.
Ones it is done smash the pieces and mix the masala paste to it, again i prefer to mix this with hand.
Now heat oil in a seperate pan and add this mixture and let it cook for 10min more, in between mix the curry ones a while so that it wont stick to the bottom of the pan.
Finally add Cilantro/ coriander leaves.

Here is my Sora Pittu / Shark Fish Curry njoy it whe its hot............
Sending this to Arundhati at Served with Love event ..........

Onion Chutney

2010-01-02T20:42:00.001-05:00

What We Need :

Onions - 2no medium size
Green Chillies - 2no
Mustard seeds - 1/2 spn
Jeera - 1/2 spn
Garlic cloves - 3no
Tamarind - 1inch piece

Salt to your taste

How To Do :

In a pan heat 2spn oil add mustard seeds ones they splutter fry jeera , smashed garlic cloves, chopped green chillies , chopped onions one after the other , fry until onions are soft.
Now add tamarind piece and grind it to a smooth paste.

Here is my Onion chutney with soft Idly's ..........

Wheat Ravva Upma

2010-01-01T21:00:00.001-05:00

What We Need :

Wheat ravva - 1cup
Potato - 1no medium size
Carrot - 1no medium size
Onion - 1no medium size
Green Chillies - 2no
GroundNuts - handfull
Split chana dal - 1spn
Black gram dal - 1spn
Mustard seeds - 1/2 spn
Jeera - 1/2 spn
Curry leaves - 1sprig
Coriander leaves

Salt to your taste

How To Do :

In a pan heat 2spn of oil add mustard seeds ones they splutter add jeera , curry leaves, chopped green chillies , onions till transculent, potato, carrot fry them one after the other until they are soft.
Now add 2cups of water , salt when water boils add wheat ravva by continously stirring the water , let it cook with a lid on top of it.
Just 1minute before switching off the heat add coriander leaves.

Here is my Wheat ravva upma with papaya pieces .......

Pesarattu Pulusu / Stew

2009-12-29T07:18:00.003-05:00

Here i am with a different recipe, half the recipe was same as doing Pesarattu in my previous post Upma Pesarattu and the remaining follows here , anyhow for convinience i am posting the whole procedure again ...

What We Need :

Green Gram - 1 cup
Green chillies - 2 no
inger - 1 inch size
Onions - 2no
Red Chillie powder - 2 spn
Turmeric powder - a pinch
Tamarind Pulp - 1cup can be changed of your taste
Oil / Ghee - 2spn
Cilantro -handfull of leaves
Curry leaves - 1 sprig
Salt to your taste

How To Do :

Soak green gram over night or for 5 hrs.
Grind it with green chillies and ginger using water.
Keep a pan heat 1spn oil/ghee make a thick pesarattu on a small flame until the color changes. This may take 5-10 minutes time depends on the flame.
Toss it and let it fry on the other side also. Make a thick pesarattu for the stew.

Here comes the procedure for pulusu

In a pan heat 2spn of oil fry green chillies of 2 no , length wise chopped onions , curry leaves until onions are golden brown color.
Now add red chillie powder, turmeric powder, salt and fry 1 more minute.
Now add tamarind pulp with 1cup of water and let it boil until oil seperates.
In the meanwhile cut your pesarattu into your desired pieces or as shown in the picture.

One you feel that the stew is done add these pesarattu pieces to the stew and let it boil for one more minute and keep it a side until the pieces absorb all the stew into it.
Add cilantro to it.

Here is your Pesarattu Stew/Pulusu that really tastes good with white rice......

Chemadumpala Vepudu / Colocasia / Arbi Fry

2009-12-28T20:36:00.002-05:00

What We Need :

Chemadumpalu
Cumin seeds - 1/2 spn
Jeera - 1/2 spn
Red chillie powder to your taste
Curry leaves

Salt to your taste

How To Do :

Clean boil and chop chemadumpalu.
In a pan heat 3spn of oil add mustard seeds ones they splutter add jeera, curry leaves and chopped chemadumpalu.
After 5 min add salt, red chillie powder and fry until they turn golden brown color.

Here is my chemadumpala fry , a very easy and simple dish....

Bread Bajji

2009-12-26T20:39:00.002-05:00

What We Need :

Bread slices
Chickpea flour / Gram flour - 1cup
Dhaniya powder -1spn
Vanta Soda - 1/2 a pinch

Oil for deep frying
Salt to your taste

How To Do :

Prepare the batter in a bowl mix chickpea / gram flour , dhaniya powder, vanta soda and salt with water.Batter should not be too thick and not too loose.
Half the bread slice or cut the bread into pieces of your desired size.
In a pan heat oil for deep frying.
Dip the bread slices in the chickpea flour batter and deep fry in the oil.

Here is my bread bajji serve hot with any ketch up ...........
Sending this to Arundhati at Served with Love event ..........

Prawns with Spring Onions

2009-12-23T20:27:00.001-05:00

Here i am with a different combination........

What We Need :

Prawns - 1/2 kg
Spring Onions - 2bunches
Onions - 2no medium size
Green chillies - 4no
Red chillie powder - 1spn
Turmeric powder - a pinch
Ginger Garlic Paste - 1spn

Salt to your taste

How To Do :

Heat a pan add cleaned and washed prawns on a slow flame with a lid on top of it until the water comes out the prawns or ones they are dry and keep it a side.
Heat 3spn of oil and fry chopped onions, green chillies until they turn golden brown , noe add ginger garlic paste and fry till the raw smell goes away.
Add chopped spring onions and fry for 5min.
Now add dried prawns , red chillie powder, turmeric powder and enough salt fry for a minute and add enough water to cook.

Here is my Prawns with spring onions curry serve hot with white rice ............

Gobi Manchurian Dry

2009-12-22T20:40:00.002-05:00

What We Need :

Phool Gobi - 1 no medium size
All Purpose flour - 2cups
Rice flour - 1cup
Corn flour - 3/4 cup
Ginger - 2inch piece
Garlic - a few cloves can change as per your taste
Green chillies - 4no can change as per your taste
Spring onions - 1no can change as per your taste
Tomato sauce , Chillie sauce , Soya sauce
Coriander leaves - handfull
Oil for deep frying

Salt to your taste

How To Do :

Mix all purpose flour, rice flour, corn flour with enough salt and water as batter and keep it a side.
Deep fry gobi florets and keep a side.
Now dip these florets in the batter and again deep fry .
In a tawa heat 1tsp of oil fry finely chopped ginger, garlic, spring onions, green chillies ones they are transculent add soya saouce, chllie sauce, tomato sauce now add deep fried gobi florets and toss well for 1min.

Here is my Gobi Manchurian dry item with a lemon on top of it ......

Sending this recipe to Tea time snack by EC

Chicken Gravy Curry

2009-12-10T20:45:00.004-05:00

What We Need :

Chicken - 1/2 kg
Onions - 4no medium size
Green chillies - 3no
Ginger Garlic Paste - 2tsp
Red chillie powder - 2tsp
turmeric powder - 1/4 tsp
tomato - 2no medium size
Kus kus - 2 tsp
Jeera - 1tsp
Garam Masala Powder - 1tsp

Salt to your taste

How To Do :

Chop 2 onions and 2 more onions to paste and keep a side.
Sligtly fry kus kus and grind it with jeera and keep a side.
Make tomato puree and keep a side.
In a pan heat oil fry chopped onions, green chillies until light brownish color, add onion paste, ginger garlic paste and fry until oil seperates.
Add washed chicken and let it cook with a lid on top of it until water seperates from the chicken.
Now add red chillie powder, turmeric powder, kus kus and jeera powder, salt let it fry for 2min and add tomoto puree.
If needed add some more water to cook.
Just 3min befor turn off the heat add garam masala powder.
Finally give a touch with cilantro/ coriander leaves,

Here is my chicken gravy curry.........

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

Ven Pongal / Hot Pongal

2009-12-10T20:42:00.001-05:00

Here i am with a tamilnadu special variety pongal ......

What We Need :

Rice - 1 cup
Split green gram / Moong dal - 1/2 cup
Pepper powder - 1tsp
Jeera - 1tsp
Ginger - 1 1/2 inch length
Cashew Nuts or any dry fruits of your desired taste - handfull
Water - 6cups
Ghee - 2tsp

Salt to your taste

How To Do :

Soak rice and dal for 1/2 an hour seperately.
In a pan add water , rice , dal , salt , pepper powder and let it cook.
Ones rice is cooked slightly smash the rice with dal spatula(pappu gutti)
In another pan heat ghee fry jeera, very finely chopped ginger, cashew nuts (or broken cashew)
Add this to rice and keep on low flame for 2min and switch off the heat.

Here is my ven pongal / hot pongal in tamilnadu style .....

Sending this recipe to Variety Rice Recipes by Srilekha at Me and My Kitchen........

Vegetable Pulav

2009-12-10T20:29:00.001-05:00

WILL POST THE RECIPE SOON

What We Need :

Long grain rice / Basmati Rice - 2cups

Chicken Curry

2009-12-10T20:27:00.001-05:00

What We Need :

Chicken - 1/2 kg
Onions - 4no of medium size
Green Chiliies - 3 no
Red Chilli Powder - 2 tsp
Turmeric Powder - pinch
Ginger Garlic Paste - 2tsp
Chicken Masala Powder - 2tsp
Oil - 5tsp

Salt to your taste

How To Do :

Heat a pan add washed chicken and let it cook with lid on top until the water evaporates from chicken and keep it a side.
In the same pan heat oil fry chopped onions , green chillies until onions are golden brown.
Now add half boiled chicken , ginger garlic paste, red chillie powder, turmeric powder, salt and fry for 2min or until the raw smell goes away.
Add enough water and let it cook with lid on top.
Just 3min before you off the heat add chicken masala powder.

Here is my chicken curry its not too dry and not too wet ....

Boondi Raitha

2009-12-08T20:47:00.002-05:00

What We Need :

Curd - 1 cup thick curd
Onions - 1no of medium size
Green Chillies - 1no
Boondi - 2 cup

Salt to your taste

How To Do :

Finely chop onions and green chillies.
For 1 cup curd add 1/2 cup water and mix well.
Add chopped onion,green chillies,salt to this curd and mix well.
Last add boondi to this.

Here is my boondi raitha can be tastes with any rice item ........

Methi Pulav

2009-12-08T20:32:00.001-05:00

What We Need :

Methi - 2 bunch
Rice - 1 cup
Coconut Milk - 1 cup
Water - 1 cup
Cardomom - 2 no
Cloves - 4 no
Cinnamom - 1inch
Green Chillies - 5 no can be changed to your taste as we dont add red chillie powder
Carrot - 1no small size
Potato - 1no small size
Cashew Nuts - optional

Salt to your taste.

How To Do :

Seperate methi leaves from the bunch clean and keep a side.
Soak rice for 20 min.
Chop carrot , potato and green chillies to length wise.
In a pan heat oil add cloves, cinnamom, cardomom fry for 1min add green chillies, cashew nuts fry after that add chopped potato , carrot and fry until they are soft now add methi leaves fry for 2min or they become soft.
Now add 1 cup cocnut milk , 1 cup water, soaked rice and enough salt.
Cook until done or you can transfer this to electric cooker and cook until it shows warm.

Here is my Methi Pulav can taste it as it is or with any raitha .......

Sending this recipe to Variety Rice Recipes by Srilekha at Me and My Kitchen........

Suji Tikka

2009-12-03T20:25:00.005-05:00

Here i am with a snack item made with suji upma, Upma is asusal as i have posted earlier in my Upma Pesarattu , anyhow i will again tell you that ........

Upma

What We Need :

Suji - 1cup
Onion - 1 no
Green Chillies - 2no
Mustartd Seeds - 1/2 spn
Jeera - 1/2 spn
Coriander leaves

Salt to your taste

How To Do :

In a tawa heat 1spn oil add mustard seeds ones they splutter add jeera , finely chopped green chillies , onions, curry leaves.
Add 2 cups of water and let them boil by adding salt.
Now add suji to the boiling water by continously stirring water with spatula, ones you add the suji stop stirring it and let it cook until water evaporates.

Suji Tikka

What We Need :

Upma
Potatoes - 2 no
Onions - 2 no

Ginger Garlic Paste - 1 tsp
Red chilli powder - 1/2 tsp
Salt - enough for potatoes

How To Do :

Boil peel and smash potatoes.
Add smashed potatoe, chopped onion, ginger garlic paste, salt, redchillie powder to suji upma and mix well as a dough.
Now make it to your desired shape.
Fry these on a pan with butter or just with a few drops of oil / ghee let them.
Fry the tikka on both sides till golden brown.

Here is my suji tikka with sauce on top of it ..........

Sending this recipe to Tea time snack by EC
Sending this to Arundhati at Served with Love event ..........

Coriander Seeds Stew / Dhaniya Pulusu

2009-12-03T07:37:00.003-05:00

What We Need :

Coriander seeds - 1 cup
Jeera - 2 tsp
Mustard seeds - 1 tsp
Garlic - 20 cloves (5cloves for masala , 15 cloves for stew)
Red chillies - 6no
Curry leaves - handfull
Onions - 4no medium size
Green Chillies - 2no
Methi seeds - 1 tsp
Tamarind pulp - 1 cup
Turmeric powder - 1pinch

Salt to your taste

How to Do :

Fry coriander seeds, jeera, mustard seeds, garlic cloves, red chillies and grind it.
Add chopped onions to this powder and grind it again.
In a tawa heat 2tsp oil and add methi seeds, green chillies,remaining garlic cloves, curry leaves whole garam masala paste let it fry until oil seperates.
Now add tamarind pulp, turmeric powder, salt and enough water(1 cup)
Ones it done add coriander leaves.

Here is my dhaniya pulusu , you can taste this with any food item like plain rice, mixed rice, roti, idly, dosa tastes really good.......

Vrat ka Chawal

2009-12-02T20:23:00.002-05:00

Here i am with a Punjabi dish used to prepare when they are on fullday fasting

What We Need :

Potatoes - 3no medium sized
Rice - 2 cups
Dalchina - 2inch piece
Elaichi - 3 no
Lavanga - 4 no
Rock Salt - a pinch
Mustard seeds - 1spn
Jeera - 1 spn
Ghee - 2spn

Salt to your taste

How To Do :

Wash the rice and keep a side to soak.
In a pan heat ghee and add mustard seeds ones they splutter add jeera, dalchina, elaichi, lavanga.
Now add peeled and chopped potatoes and fry for 5 min.
Add washed rice and fry for 1min add enough water, salt to this and let it cook.

Here is my vrat ka chawal , can taste this with any kurma or just with any raitha .......

Sending this recipe to Variety Rice Recipes by Srilekha at Me and My Kitchen........

Mango Fruit Salad

2009-11-27T20:17:00.001-05:00

What We Need :

Riped Mangoes - 1no
Sugar - 1cup can be changed to your taste
Grapes
Sapota
Apple
Banana
Pineapple
Pomagranate seeds

These fruits can of your choice not as it is.....

How To Do :

Chop all the fruits of your desired size.
Peel the outer layer of mango and make the puree with sugar.
Add mango puree to chopped fruits and toss well.

Here is my mango fruit salad , here you find no difference to normal fruit salad except that i have added mango puree to this..........

Egg Pulusu

2009-11-21T06:35:00.002-05:00

What We Need :

Boiled Eggs - 4no
Onions - 4no of medium size chopped length wise
Green chillies - 3no splitted length wise
Tamarind pulp - 1cup
Red chilli powder - 1spn
Turmeric powder - 1/2pinch

Salt to your taste

How To Do :

In a pan heat 2spns of oil, add turmeric powder fry boiled eggs and keep a side.
In the same pan fry chopped green chillies, onions until they become transculent.
Add red chillie powder and fry for 2min and add tamarind pulp and 2cups of water also to reduce consistency of tamarind pulp.
Now add salt and fried boiled eggs let it boil for 10min more with lid on.

Here is my Egg pulusu , a nice combination with rice.....

Amaranth / Thotakura Rice

2009-11-15T21:07:00.003-05:00

What We Need :

Rice - 1 cup
Amaranth - 2bunchs
Green Chillies - 2no
Ginger Garlic Paste - 1spn
Red Chillies - 2no
Mustard seeds - 1spn
Jeera - 1spn
Garlic cloves - 10 no
Cardomom - 2n0
Cloves - 3no
Cinamon - 1inch

Salt to your taste

How To Do :

Cook Rice with 2drops of oil cardomo, cloves, cinamon and enough salt .
Seperate amaranth leaves and clean them. Make it a paste with green chillies using a little water.
In a frying pan heat 2spn of oil add mustard seeds ones they splutter add jeera, redchillies ginger garlic paste, amaranth paste and a little salt enough for the paste.
Fry until oil seperates from the paste. This takes a little more time if you feel that bottom of the pan sticks add a little oil.
Ones oil seperates from the paste add cooked rice and toss it well .

Here is my Amaranth Rice, this is the one usually prepares for diet control of women after their delivery if you are not preparing this on a diet control then you can replace garlic cloves with cashew nuts.........

Sending this recipe to Variety Rice Recipes by Srilekha at Me and My Kitchen........

Peas / Mutter Masala

2009-11-10T20:43:00.002-05:00

What We Need :

Peas / Mutter - 3cups
Onion - 3no medium sized
Tomato - 1no Medium Sized
Ginger Garlic Paste - 1spn
Cashew Nuts - handful of yours, if you are on diet control you can reduce, if you are preparing this for children you can add more
kus kus - 2spn
Cardomom - 2no
Cinamom - medium sized
Cloves - 3no
Red Chilli Powder - 2spn or as per to your taste

Salt for your taste

How To Do :

Boil peas , even directly on in a pressure cooker for 2 vissils.
Grind all the other ingrdients except a onion like others are onion, tomato, ginger garlic paste, kus kus, cardomom, cinamom, cloves, red chillie powder and salt grind with water.
In a pan fry chopped onion, coriander leaves and add masala until oil leaves.
Now add boiled peas and let it cook for 5-10 min.

Here is my Peas / Mutter Masala curry........
Sending this to " EFM - PARATHAS AND GRAVIES RECIPES". by Srilekha at Me and My Kitchen......

Dum Bendi

2009-11-10T20:30:00.001-05:00

What We Need :

Bendi / Okra - 20 in no of medium sized
Curd - 1 cup
Ginger Garlic Paste - 2spn
Red Chilli Powder - 1spn
Jeera Powder - 1spn
Dhaniya Powder - 1 spn
Onion - 2no of medium sized
Kus kus - 2spn
Garam Masala Powder - 1spn
Turmeric Powder - 1/4 spn

Salt of your taste

How To Do :

Slit the medium sized bendi to centre excluding its tip and top, make sure that they are good and deep fry in oil and keep them a side.
Make paste of kus kus, either you can boil or soak for sometime and make the paste.
Chop the onions length wise and fry them until they are brownish color.
In a bowl add curd, ginger garlic paste, red chilli powder, jeera powder, dhaniya powder, kuskus paste, fried onions, garam masala powder, turmeric powder, salt mix all these in a bowl and keep it a side.
In a pan heat oil add a little garam masala powder for nice aroma and a little red chilli powder for nice color.
Add the masala that we have prepared and let it boil and add fried bendi and let it cook for 8 min.

So here is my Dum Bendi , can be tasted with any food like white rice, rotis, pulka everything as i tasted dis for lunch with white rice and also for dinner with pulkas..........

Badam Carrot Halwa

2009-11-02T20:41:00.001-05:00

Here i am with badam carrot halwa, which i made this for Udyapana

What We Need :

Carrot - 3 cups of grated carrot
Sugar - 3 cups
Badam - hand full
Ghee - 3 spns

How To Do :

Heat pan and add ghee now fry carrot for a few minutes until they become soft.
Add sugar to this mixture and stir well until sugar melts.
Finely grate or crush badam and add to the above mixture.
Let it cook until sugar syrup is evaporated.

So here is my Badam Carrot Halwa made for Udyapana , even you can add some dry fruits to it for a rich taste , dry fruit like cashew , kissmiss(dry grapes) , chopped badam and so......

Drumstick Amaranth curry

2009-10-04T21:16:00.001-04:00

Here is another curry with a new combination, i have tried this from a TV show ......

What We Need :

Amaranth / Thotakura - 2 bunches
Drumsticks - 1 no large size
Ginger Garlic paste - 1 spn
Cashew - handfull
Red chillie powder - 1 spn
Dhaniya powder - 1 spn
Tamarind juice - 1/4 cup
Curry leaves
Cilantro

salt to your taste

How To Do :

Wash amaranth and make it into paste.
In a pan heat oil add curry leaves , ginger garlic paste and fry until the raw smell goes away.
Add amaranth paste until water disappears and oil leaves the pan.
Now add drumsticks , cashew , salt, red chillie powder , dhaniya powder and fry for 2min.
Now add tamarind juice, cilantro and let it cook until curry is done.

Here is a new combination amaranth and drumsticks with cashew , tastes good with white rice......

Brinjal Mango Curry

2009-10-04T20:58:00.001-04:00

I am with a different combination of brinjal and mango , even its a different combination a must try combination for all, let me tell you how tried it....

What We Need :

Brinjal - 1/2 kg
Mango - 1 no peeled
Onions - 2 no
Green chillies - 2 no
Red Chillie powder - 1 spn
Turmeric powder - 1 pinch
Jeera Powder - 1 spn
Mustard Seeds - 1/2 spn
Jeera - 1/2 spn
Coriander leaves

Salt to your taste

How To Do :

Chop brinjal and mango to lenght wise.
In a pan heat oil add mustard seeds ones they splutter add jeera , chopped green chillies, chopped onions, coriander leaves.
Now add brinjal pieces , salt, red chillie powder , turmeric powder and let it fry until brinjal is soft.
Add mango pieces to it and fry it for 1 min and add enough water, let it cook with lid on.
Just 2min before you turn off the heat add jeera powder to it.

Here is my brinjal mango combination curry , it tastes really good with white rice , you can also try this with rotis....

Bambino Halwa

2009-10-03T22:16:00.002-04:00

What We Need :

Bambino - 1 1/2 cup
Sugar - 1 cup
Elaichi powder - 1/2 spn
Dry fruits anything like cashew nuts, badam, dry grapes
Water - 2 cups

How To Do :

Fry bambino for 3min.
In a tawa boil water add fried bambino and let it cook to 3/4 done , then add sugar and let cook completely.
Even water remians switch off the heat and sprinkle elaichi powder and dry fruits.

Here is my Bambino halwa made on the occassion of Udyapana....