Friday, 2 September 2016

Mutton curry

Mutton curry is extremely tasty especially when made with poppy seeds,coconut and  spices.

Mutton : 1 kilo
Onion: 2 large onions finely chopped
Green chillies: 2 (optional)
Coriander leaves: 7 - 8 strands finely chopped
Mint leaves: 5-6 strands finely chopped
Tomatoes: 4 medium finely chopped
Turmeric: 1 table spoon
Ginger garlic paste: 3 table spoons
Red chilli powder: 4 teaspoons
Salt:as per taste
Coriander powder: 2 tablespoons
Oil: 50mls
Poppy seeds: 2 tablespoons
Coconut powder: 4 tablespoons
Cinnamon: 1/2 inch stick
Cardamom: 3 whole
Cloves: 6 whole
Caraway seeds:1 teaspoon
Water: as required

Step 1:
Grind poppy seeds and coconut powder to fine paste and keep it aside.

Step 2:
Make special masala with cloves,cardamom,cinnamon,caraway seeds to fine powder and keep it aside.

Now take a pan,add oil and once heated add chopped onions,green chillies,once onions are golden brown add turmeric and ginger garlic paste.

After 2 - 3 minutes add poppyseeds and coconut paste and cook for 5 minutes.

Later add washed and cleaned  meat and let it absorb all the above paste,later add special masala,red chilli powder,salt ,coriander leaves,mint leaves and cook with lid for 10 - 15 minutes on slow flame without burning the spices.

Now add chopped tomatoes and put the lid,once all the tomatoes are mushy,add water and pressure cook the curry,for 4 -5 whistles or until the meat is tender.

Once pressure cooked,add coriander powder  and let it cook for some more time or until it you get a thick gravy.

Garnish with Finley chopped coriander and serve with rice.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Sunday, 10 July 2016

Peethala pulusu (crab curry)

Yummy spicy peethala pulusu,goes well with rice.

Crabs: 6-8
Ginger garlic paste: 4 teaspoons
Onion: 1 large finely chopped
Tomato: 2 Finley diced
Coconut powder: 3 tablespoons
Poppy seeds: 2 tablespoons
Cloves: 4
Cardamom: 2
Curry leaves: 3 strands
Coriander leaves: few finely chopped
Red chilli powder: 2-3 teaspoons
Salt: as per requirement
Coriander powder: 2 tablespoons
Tamarind pulp: 2 lemon sized tamarind ( wash and soak in water)

Soak crabs in salt water for 5-10 minutes and clean them with a brush(new tooth brush) and keep it ready.

Grind poppy seeds,coconut powder,cloves and cardamom to fine paste and keep it ready.

Soak tamarind in water and get the pulp out of this and keep it ready.

Now take a deep,wide  pan and add oil and once the oil is heated add onions and Saute them until  golden brown.

Now add ginger garlic paste and once the raw flavour is gone add grounded coconut and spices paste.

Once it is fried in the oil for sometime add red chilli powder,salt and cook for a minute and later add chopped tomatoes and close the lid.

Once all the tomatoes are mushy add coriander leaves,curry leaves and add washed crabs and coat it well with tomato gravy.

After 5 minutes add tamarind pulp and add required amount of water,coriander powder and cook until you get a nice semi liquid gravy.

Garnish it with coriander leaves and serve with rice.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Friday, 1 July 2016

Kodi kura (chicken fry)

Spicy yet tasty chicken fry,you can serve it with rice or roti's.

Chicken: 1 bird cut into curry pieces
Onion: 1 large finely chopped
Green chillies: 2 chopped
Coriander leaves: few finely chopped
Mint leaves: 2 palmful finely chopped
Coconut powder: 4 tablespoons
Chicken masala: (Everest or MTR chicken masala)
Cinnamon sticks: 1 inch
Cardamom: 2
Caraway seeds: 1/2 teaspoon
Turmeric: 1/2 tablespoon
Red chilli powder: 3
Garam masala: 1 tablespoon
Ginger garlic paste: 3 tablespoons
Oil: as per requirment


Clean the chicken and keep it aside and make a fine powder of coconut,caraway seeds,cardamom,cinnamon and cloves and keep it aside.

Now take a pan and add oil,once it heats up a little add chopped onions,green chillies and fry until golden brown.

Now add turmeric powder and ginger garlic paste.

Once  the raw flavour of ginger garlic goes away add coconut mixture( grounded along with whole spices).

Fry it for sometime and add chicken pieces,mint leaves,coriander leaves and coat it well with these spices and cook on slow flame.

Chicken oozes out lot of water and cook until all the water is evaporated.

Now add chicken masala and fry it with chicken for sometime.

Later add red chilli powder and salt and cook until chicken  absorbs all the spices.

At the end add coriander masala and cook for some more time and switch off the flame.

Happy cooking ๐Ÿ˜Š๐Ÿ˜Š

Friday, 24 June 2016

Spicy Prawn curry

Yummy spicy prawn curry,goes well with rice and chapati.

Prawns: de veined and cleaned
Onion: 1 large finely chopped
Poppy seeds: 1 tablespoon
Turmeric: 1 teaspoon 
Red chilli powder: 1-2 tablespoons
Salt: 1-2 tablespoon
Coconut powder: 2 tablespoons
Caraway: 1/2 teaspoon
Cinnamon stick: 1/2 inch
Garam masala: 1/2 teaspoon
Coriander powder: 1 tablespoon
Coriander leaves: few finely chopped
Lemon: half a lemon

Take a deep pan and add washed and cleaned prawns and add little ginger garlic paste and oil and cook until it's almost cooked.(initially it oozes out water but cook until all the water is evaporated and prawns are cooked well).

Make a fine paste of poppyseed and coconut and keep it aside.

Now take a deep pan and add oil,once it heats up add caraway seeds,cinnamon stick,onions,once the onions are golden brown add turmeric and ginger garlic paste and cook until raw flavours of ginger and garlic are no more.

Now add poppy coconut paste,garam masala and cook for 5-10 minutes on a slow flame and later add prawns.

Let the prawns cook in the onion gravy for some more time and later add red chilli powder,salt and cook until prawns absorb all the gravy.

Now  add coriander powder and coriander leaves and cook for 5 more minutes.

Switch off the flame and squeeze some lemon juice on top.

Serve it hot with rice or chapati.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Sunday, 19 June 2016

Sunundalu or urad dal laddu

Sunundalu are made with black lentils( minapappu or urad dal ),they are not only tasty but healthy too,especially for kids.

 Black lentils:500gm
 Ghee: 250gm
 Rice: 120gm

Dry roast black lentils(minapappu) and rice separately on low flame.

Melt the ghee,just until it is warm not too hot and keep it aside.

Roast cashews and almonds in ghee and chop them into halves.

Later grind roasted black lentils (minapappu),rice and sugar to almost fine powder.

Now take grounded powder in a bowl, add roasted and halved nuts and add ghee and make round laddu's.

Delicious and healthy Sunundalu are ready in no time.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Friday, 17 June 2016

Chicken pulao

Mouth watering chicken pulao!!!!

Chicken marination:
Chicken: 500gm
Red chilli powder: 2 tablespoons
Salt: 2 and 1/2 tablespoons
Curd or yogurt: 1 cup
Ginger garlic paste: 2 tablespoons
Biryani masala: 2 tablespoons
Garam masala: 1 tablespoon
Lemon juice: 1/2 cup
Mint leaves: 4 strands finely chopped
Fried onions: 2 fistfuls
Oil: 3 tablespoons
Mix all these well and marinate it at least for 2 hours or if possible overnight.

Cooking chicken:
Onions: 1 medium finely chopped
Green chillies: 2- 3 chopped
Caraway seeds: 1 tablespoon
Ginger garlic paste: 1 tablespoon
Ghee: 2 tablespoons

Now take a pan add ghee,caraway seeds(shajeera),onions,green chillies.

Once onions are golden brown add Ginger garlic paste and add above marinated chicken and cook for 20 minutes or so and switch off the flame after 20 minutes.

Unlike chicken biryani which is raw,for pulao  you can always check the  taste of salt and spice and add more if you need.

Rice preparation:
Rice: 4 cups
Caraway seeds: 1 tablespoon
Coconut powder: 2 tablespoons
Cloves: 3
Cardamom: 2
Cinnamon:1 inch stick
Onion: 1 chopped
Green chillies: 2 chopped
Ghee: 4 tablespoons
Lemon:2 tablespoons
Salt: 2 tablespoons
Water: 4 cups

Now grind coconut powder,cloves,cardamom,cinnamon to fine powder.

Now take a pot add ghee,add caraway seeds,onions,green chillies,ginger garlic paste,salt and once cooked add above  masala,add rice and after 2 minutes add water,lemon juice and cook aldent.

Once rice is cooked aldente now spread a layer of cooked chicken alternating with a layer of rice and pack the lid of  the pot with a dough and cook for 10 - 15 minutes.

Serve with raitha,happy cooking๐Ÿ˜Š๐Ÿ˜Š

Thursday, 16 June 2016

Kodiguddu tomato curry ( tomato egg curry )

Tasty kodiguddu tomato curry,goes well with rice and chapati.

Onions: 1 large finely chopped
Tomatoes: 6-8 chopped
Ginger garlic paste: 1 tablespoon
Red chilli powder: 1 and half tablespoon
Turmeric: 1 teaspoon
Coriander powder: 1 tablespoon
Salt:2-3 teaspoons
Oil: 5 tablespoons
Coriander leaves: few finely chopped

Take a deep pan and add oil and once it heats up add onions.

Once the onions are golden brown,add turmeric, ginger garlic paste.

After a minute or so add red chilli powder and after few seconds add tomatoes,salt and cook until mushy.

Now crack the eggs and put them in the tomato gravy and cook until done.

At the end add coriander powder and coriander leaves and cook for 5 more minutes and switch off the flame.

Serve it hot with rice.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Saturday, 11 June 2016

Tandoori chicken

Tandoori chicken is a very popular chicken recipe which is marinated in special spices and cooked in tandoor.

Tandoori chicken is so tender and delicate and also tastes very yumm.

Chicken: clean and cut into big chunks
Ginger garlic paste: 2 tablespoons
Greek yogurt: 1/2 cup
Garam masala: 1/4 teaspoon
Pepper powder: 1/2 teaspoon
Tandoori masala: 5-6 tablespoons
Salt: 2-3 tablespoons
Red chilli powder: 1 tablespoon
Oil: 4 tablespoons
Kasuri methi powder: 2 tablespoons
Red color: optional

Take a bowl and add  all the above ingredients except chicken and mix them well.

And check the taste and add any ingredient if it is necessary, now add chicken and coat it well with the marinade and marinate it for Atleast 2 hours or overnight if possible.

Take it out of the fridge and let it come back to room temperature before  putting it in the oven.

Cook it in the oven at 175 degrees for about 20-25 minutes.

Once done get it out of the oven and cook for few seconds directly on the flame using a rack.

Now sprinkle some chaat masala and squeeze some lemon on top and serve it with sliced onions and mint sauce.

Mint sauce:
1/2 bunch coriander leaves
1/2 bunch mint leaves
2 green chillies
2 garlic cloves
1 tablespoon cumin seeds
Salt: 1 teaspoon
1/2 cup Greek yogurt
Grind all these and mint sauce is ready.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Friday, 10 June 2016

Mirchi bhajji or mirchi pakoda or green chilli fritters

Mirchi or whole green chilli pakoras are a mouth watering, delicious street food in India.

They are so heavenly and you crave for it especially in winters and rainy season,

Green chillies: 10-15
Chickpea flour or besan flour or chana flour: 2 cups
Rice flour: 1/2 cup
Baking soda: 1/4 teaspoon
Salt: 1 and half teaspoon
Red chilli powder:1/2 teaspoon
Garlic: 4 cloves
Cardamom: 2
Cumin seeds:1 tablespoon
Ajwain or  carom seeds: 1 teaspoon

De seed green chillies and slit them in the middle and put a pinch of salt inside the slit of the chilli and deep fry them in the oil and drain them on a paper towel.

If you want it more spicy you don't need to deep fry them before you dip them in batter,just put salt inside the slit and leave them aside.

Grind garlic cloves(peeled), cloves,cumin,cardamom to fine paste and keep it aside.

Now sieve rice and chana flour and add salt,red chilli powder,ajwain seeds,baking soda and mix it well.

Now add above grounded paste to this flour mix and add little water to make a semi thick batter consistency.

Now dip these deep fried chillies(like I did today),in the batter and deep fry them until golden brown.

Now serve them hot with finely chopped onions,coriander and a dash of lime and chaat masala on top or inside the slit,trust me they taste so good.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Note: when dipping in batter put your thumb finger in the slit of the chilli and dip it in the batter and coat whole chilli with batter but not inside the slit and put it in the oil the same way.

This way inside of the green chilli is cooked as well rather than just the batter,and they turn out crispy as well.

Thursday, 9 June 2016

Healthy salmon roll ups

Healthy, yummy,quick and satisfying meal for kids lunches.

Salmon: 1 fillet
Lettuce: 2-3 leaves
Tomato:  de seeded and diced
Carrot: shaved or sliced
Capsicum: diced
Mint sauce: 2-3 tablespoons
Chaat masala: 1 teaspoon
Salt: as per requirement
Bread slices: white or grain bread


Cut the sides of the bread and roll it flat with a rolling pin.

Clean all the vegetables for salad and dry them, chop and keep them ready in a bowl.

Now add 1 tablespoon of mint sauce,little salt and half of chaat masala to the salad and mix it well.

Now steam salmon in an electric steamer or on the stove in a pot.

Once salmon is steamed drizzle little salt and chaat masala and shred it a bit.

Now spread left over mint sauce on the flattened bread slice and put salad mix and shredded salmon and roll it and cut them in half and serve.

Tasty and healthy salmon roll ups are ready in no time.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Kakarkaya pulusu ( bitter guard or karela curry)

Kakarkaya or karela or bitter guard comes with many health benefits,especially for diabetics.

Not everyone likes bitter guard,but it totally depends on how one cooks it, you can definitely make a delicious curry with bitter guard.

One can make different varieties with it (example: kakarkaya fry,kakarkaya pulusu,kakarkaya karam)

Today Iam posting kakarkaya pulusu,which is very tasty with rice.


Kakarkaya or karela or bitter guard: washed,peeled,soaked in salted water.

Onion: 1 medium size chopped

Green chillies: 1-2 chopped

Tamarind: size of one lemon(soak in water and get pulp out of it)

Sesame seeds paste: 4 tablespoons grind to smooth paste with little water

Coriander leaves: few chopped

Curry leaves :3-4 strands

Ginger garlic paste: 2 teaspoons

Red Chilli powder: 2 tablespoons

Turmeric:1 teaspoon

Salt: as per requirment

Oil: 4 tablespoons

Garam masala: 1/2 teaspoon

Cumin powder: 1/2 teaspoon

Fenugreek powder: 1/2 teaspoon

Coriander powder: 1 teaspoon


Dry roast sesame seeds and grind them to fine paste.

To reduce bitterness peel and wash bitter guard couple of times with salt.

Now take a deep pan,add oil and later add onions,green chillies, coriander and curry leaves and once they are golden brown add turmeric, ginger garlic paste and bitter guard pieces and fry until golden brown.

Now add red chilli powder,cumin and fenugreek powder and cook for some more time.

Later add salt,tamarind pulp and cook until all the pieces absorb tamarind pulp.

Now add sesame paste and garam masala,coriander powder and cook for 10 minutes more and switch off the flame.

Serve it hot with rice,happy cooking๐Ÿ˜Š๐Ÿ˜Š

Tuesday, 7 June 2016

Delicious peanut butter banana oats muffin

Healthy peanut butter banana oats muffin,it will make a healthy evening snack for kids.

Serves: 12 medium sized muffins
Peanut butter: 2-3 tablespoons
Oats: 1 1/4 cup
Milk: 1 /2 cup
Unsalted butter : 20 grams
Brown sugar: 3/4 cup
Banana: 1 whole peeled and squashed
Egg: 1
Baking soda: 1/4 teaspoon
Baking powder: 1 tablespoon


Preheat oven at 175 degrees.

Grind oats to powder or flour in a grinder or blender.

Now beat peanut butter,unsalted butter and sugar until well mixed.

Now add egg and mix it well,now add milk,squashed banana and beat it well.

Now add baking soda,baking powder,oats flour and fold it well and let it rest for 10 minutes on counter top.

Now scoop it into the muffin cases and bake for 25 minutes at 175 degrees.

Peanut banana oats muffins are not only nutritious but also tasty.

Top it with Nutella spread and have it for morning or afternoon tea.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Atukulu or Poha chudwa

Absolutely tasty,easy and a quick snack for evenings,goes well with chai.

It requires very less oil and can be made in bulk and stored in an airtight container  for quite sometime.

Poha or atukulu or rice flakes: 2 - 3 cups
Peanuts or cashews: 1/4 cup
Buna chana or putnalu : 1/4 cup
Onion large: chopped
Green chillies: 2 - 3 chopped
Curry leaves: 3 strands
Ginger garlic paste: 1 tablespoon
Turmeric: 1/2 teaspoon
Salt: 1 teaspoon or adjust as per taste
Cumin seeds: 1 teaspoon
Mustard seeds: 1 teaspoon

Dry roast rice flakes or atukulu or poha in small batches in a pan until lite and crispy.

Dry roast peanuts as well and keep them a side.

Now add little oil to the pan and once oil heats up add cumin,mustard seeds,peanuts,buna chana or putnalu,green chillies,curry leaves  and onions.

Once onions are golden brown add turmeric,ginger garlic paste,salt and fry until raw flavour of ginger garlic is no more.

Now add roasted poha or atukulu and coat with fried onion mixture and fry until all the flakes are coated with onion mixture.

Serve it hot or cold with chai.

Enjoy your tea time,happy cooking๐Ÿ˜Š๐Ÿ˜Š

Sunday, 5 June 2016


Pulihora or puliyodharai or tamarind rice is a must in festive season,it's tangy yet spicy flavours makes you crave for it.

Everyone likes temple pulihora,so let's start making pulihora which tastes just like it.


Black sesame seeds: 2 tablespoons
Fenugreek seeds: 2 teaspoons
Coriander seeds: 2 teaspoons
Black whole pepper corns: 2 teaspoons
Peanuts: 1/2 cup
Chana dal: 2 tablespoons
Urad dal: 1 teaspoon
Asafoetida : 1 teaspoon
Curry leaves : 5 - strands
Turmeric: 1 tablespoon
Grated ginger : 1 teaspoon
Red whole chillies: 6-7
Mustard seeds: 1 tablespoon
Oil: 50ml
Tamarind: size of  4 lemons (soaked in water Atleast for 2 hours)

Dry roast black sesame seeds,fenugreek seeds,coriander seeds,black whole pepper corns and later grind it to fine powder.

Dry roast peanuts as well.

Soak tamarind and get the pulp out of it, now take a deep pan and cook the pulp with little oil and turmeric.

Now add above grounded powder,salt and mix well until no lumps are seen.

Cook it until it's nice and thick and switch off the flame.

Check for the taste of the salt, always it has to a bit salty if you have made excess and storing it in the fridge,extra salt acts as preservative.


Take a Saute pan and add oil,once it heats up add asafoetida,mustard seeds,chanadal,urad dal,roasted peanuts,red whole chillies,curry leaves,grated ginger.

Once they all get roasted add it to the tamarind preparation and mix it well.

It's all ready to mix it with cooked rice and serve.


Cook basmati rice and let it completely cool down and add turmeric,little oil to  the rice and mix it well, now add tamarind preparation and mix it well.

Serve it hot or cold.

Happy cooking ๐Ÿ˜Š๐Ÿ˜Š

Tuesday, 31 May 2016

Garlic rice (spicy popu annam)

Spicy garlic rice is a must have in winters. It's spicy yet delicious taste makes you crave for it during winters.

It is absolutely a must have for spice lovers like me. It is also a very easy and quick dish to make.

Rice: 3 cups
Cumin: 3 teaspoons
Cloves: 4
Cardamom: 2
Garlic cloves: 1 full pod
Curry leaves: 3 strands
Red whole chillies: 4
Red chilli powder: 1 teaspoon
Salt: as per taste
Turmeric: 1 teaspoon
Oil: 4 tablespoons

Cook the rice until done and let it cool down.

Now make a fine paste of cumin (2 teaspoons only),garlic cloves ( 6 cloves),cloves,cardamom.

Once the rice is cooled down add salt,turmeric,red chilli powder and mix well.

Later add above paste to the rice mixture and mix until almost all the cooked rice is coated very well.

Now take a sautรฉing pan and add oil, add remnant cumin,chopped garlic and fry until nice and brown.
Now add red whole chillies,curry leaves and  add above rice and coat with this tempering and cook on the flame for 5 -10 more minutes and switch off the flame.

Serve it hot on a cold winter day,Iam sure you will enjoy it.

It's our family's favourite dish,hope you all like it.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Tuesday, 24 May 2016

Spinach feta cheese savoury muffins

Savoury muffins are a delicious,quick and easy afternoon tea or after school snacks for kids.

Self raising flour: 2 cups

Eggs: 2 beaten

Feta cheese: 50gm chopped or diced

Shredded cheese(Parmesan or any cheese): 50gm

Tomato: 1 large chopped

Spinach: 120gm

Milk: 1 cup

Butter: 25 grams

Salt: 1/2 teaspoon

Baking soda: 1 and 1/2 teaspoons

Chilli powder: 1/2 teaspoon

Pepper powder: 1/2 teaspoon

Garlic: 2 cloves (grated)


Take flour,salt,baking soda,pepper,chilli powder in a bowl and mix them well.

On the stove top heat milk and butter,once it starts boiling add washed and chopped spinach and grated garlic.

Let it cool and  put it in the blender and blend a little(not too much)

You can add sundried tomato or  roasted tomatoes(just chop and put it in the oven while pre heating).

Now add Parmesan cheese,feta cheese,roasted tomatoes,beaten egg,spinach and milk mixture and fold well.

Donot knead too much,just fold it well and let it rest for 15 minutes.

Now scoop it in lubricated muffin moulds or  in muffin cases.

Preheat oven at 220 degrees and reduce it to 190 degrees and bake for 25 minutes.

Serve it hot with spread on top,taste so yumm.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š


Sunday, 22 May 2016

Blue berry feta muffins

Delicious blue berry feta muffins....yummmm!!!!

Quantity :8 muffins
Self raising flour: 1 and 3/4 cup
Frozen or fresh blue berries: 1 cup
Feta cheese: 3 tablespoons
Brown sugar: 1 1/2 cup
1 egg: nicely beaten
Melted Butter or ghee : 6 spoons
Baking powder: 2 teaspoons
Salt: 1/4 teaspoon
Vanilla essence: 1 1/2 tablespoons
Milk: 100ml

Take flour,sugar,baking soda,salt in a bowl and mix them well.

I have taken frozen blueberries so I thawed them before adding it to flour mix.

Now add milk,melted butter,vanilla essence,beaten egg.

Donot knead too much,just mix it until blended and allow to rest for 15 minutes on the bench.

Now lubricate your muffin moulds or use butter paper and scoop a spoonful of batter into the moulds and now add little chunks of feta cheese on top and fill the rest of the mould with batter.

Donot mix the batter once set to rest,just scoop it in the moulds and bake it.

Preheat oven at 160 degrees and bake muffins at 220 degrees for first 10 minutes and reduce it to 165 degrees and bake for 15 minutes more.

Serve them hot with a cup of coffee or tea.

Happy cooking ๐Ÿ˜Š๐Ÿ˜Š

Tuesday, 17 May 2016

Pav bhaji

Pav bhaji is one of the many street foods in India,which is very tasty and also a very satisfying meal.

Bread buns or bread rolls: as per requirement

Spread or butter: 100gm

Cauliflower: 10 florets

Red capsicum: 1 whole diced

Potatoes: 3 peeled and diced

Green chillies: 2 chopped

Onions: 2 large finely chopped

Tomatoes: 4 medium sized chopped

Pav bhaji masala: 3 tablespoons

Amchur powder: 1 tablespoon

Ginger garlic paste: 2 tablespoons

Red chilli powder: 1 table spoon

Salt: as per taste

Lemon: 1

Coriander leaves: plenty finely chopped

Food color red: 2 pinches


Pressure cook capsicum,potatoes,cauliflower until nice and soft.

If there is any water left in the pressure cooker,drain it and keep it aside too.

Once cooked mash the veges and keep it aside.

Now take a pan add  4-5 spoons of butter  and once heated add onions,green chillies,ginger garlic paste.

Now add pavbhaji masala,amchur powder,red chilli powder,salt and Saute for a minute or two.

Later add chopped tomatoes and cook until tomatoes are mushy and cooked well in spices.

Later add pressure cooked and mashed veges and mix it well.

Now add drained water from pressure cooked veges.

Add some more butter,coriander leaves,food color and lemon juice and cook until you see a layer of butter on top or on sides or until veges absorb all the spices Atleast for 10 -  15minutes more.

Now slice the buns and spread butter on it and toast it on either sides.

serve the toasted buns with bhaji,chopped coriander,chopped onions and a dash of lemon.

Tastes so yumm๐Ÿ˜Š๐Ÿ˜Š

Notes: you can either drain the water or mash the veges with water in it. I find it easier to mash the veges without too much water in it.

pesarapappu kattu

Pesarapappu kattu is a very quick and easy recipe,which goes well with rice or phulka.

Pesarapappu or moong dal: 2 cups
Garlic:4 cloves
Curry leaves:4 strands
Coriander leaves: few finely chopped
Turmeric:1 teaspoon
Green chillies: 5 chopped
Cumin seeds: 2 table spoons
Mustard: 1 teaspoon
Asafoetida: 2 pinches
Red while chillies:2 to 3
Oil: 4 tablespoons
Salt: as per taste
Grind half of cumin seeds with 2 cloves of garlic to fine paste.

Now take a pan,add washed dal,turmeric,curry leaves,green chillies,above paste and water and cook until dal is nice and soft, but not too mushy,later add required amount of salt and keep it ready.

Now take another small pan and add oil,once it is heated add remaining Slices of garlic,once they are brown add red whole chillies,mustard seeds,cumin,asafoetida,curry leaves and coriander leaves.

 And add above tempering to dal and cook for 5 more minutes and serve it hot with rice or phulka.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Sunday, 15 May 2016

Carrot Halwa

Finger licking good carrot halwa.

Carrots: 3 cups shredded
Sugar: white or brown sugar 1 cup
Ghee: 5 tablespoons
Cardamom powder: 1 teaspoon
Almonds: roasted and chopped
Cashews: roasted and chopped
Standard milk: 750mls

Shred the carrots and keep them ready.

Now take a pan and add ghee and add shredded carrots.

Simultaneously boil the milk until it becomes half of initial quantity.

As you can see in pictures you have to cook until shredded carrots becomes half of intial quantity.

Once nicely cooked,add sugar and fry some more time without burning.

Now add milk and cardamom powder and cook until carrots absorb all the milk and starts thickening up.

Now switch off the flame and garnish with roasted almonds and cashews.

Serve it hot or cold,either way tastes so yumm๐Ÿ˜Š๐Ÿ˜Š

Chamagadda pulusu (Arbi curry)

Chamagadda pulusu is a sour and spicy dish served with rice.

Chamagadda or Arbi: 500g (fresh peeled chopped or frozen chopped in cubes)
Onion: 2 medium ( 1 chopped and roasted in little oil and other one just chopped)
Green chillies: 2-3 chopped
Methi leaves or fenugreek leaves: few finely chopped
Coriander leaves: few finely chopped
Cumin: 1 tablespoon
Fenugreek seeds: 1/2 tablespoon
Tamarind: size of  2  lemons
Red chilli powder: 3 tablespoons
Turmeric: 1 teaspoon
Salt: 3 tablespoons or as per taste
Ginger garlic paste:2 tablespoons
Oil: 4 tablespoons
Coriander powder: 2 tablespoons

Peel and chop Arbi and dice them in cubes or roundles.

Now slightly roast 1 chopped onion and cumin and fenugreek seeds in little oil  separately.

Grind roasted onions,cumin and fenugreek seeds to smooth paste,once it cools down.

Soak tamarind in water and squeeze pulp out of it and keep the pulp ready.

Now take a pan and add oil,once it heats up add chopped onions,green chillies,turmeric.

Once onions are golden brown add ginger garlic paste,add above grounded paste and methi
leaves,coriander leaves.

Allow them to fry a bit now add Arbi,once it fries in the oil for sometime add red chilli powder,salt and fry until Arbi is almost cooked.

Now add tamarind pulp,water and coriander powder and let it cook for 10 minutes to make a thick gravy consistency.

Cook until Arbi is soft and you get thick gravy.

Finally garnish with coriander leaves and serve with rice.

Happy cooking ๐Ÿ˜Š๐Ÿ˜Š

Thursday, 12 May 2016

Sarva pindi

Sarva pindi ( Ghinna pindi) is a very delicious snack,for afternoon tea,which you can't stop eating.

Its chewy texture makes it even more tasty,as you chew you get all the flavours in your mouth.


Rice flour: 1 kilo
Peanuts: roasted and peeled and halved.
Sesame seeds: 1/2 cup (washed)
Onions: 4 chopped or sliced
Green chillies: 10-15 (if you want less spicy add few green chillies)
Curry leaves: 5 strands finely chopped
Cumin: 2 teaspoons
Cloves: 6
Cardamom: 2
Garlic: 8 peeled
Turmeric: 1/2 spoon
Salt: as per requirement
Oil: for shallow frying
Water: to make soft dough


Sieve  the rice flour,add salt,turmeric,roasted peanuts,sesame seeds and mix well.

Now grind cumin,cloves,cardamom,garlic to smooth paste.

Grind the green chillies coarsely along with little salt.

Now add above 2 pastes to the rice flour and mix it well.

Now add chopped onions,curry leaves,mix it well and add water and make a soft dough.

Check the taste of salt and chilli and add if necessary.

Now lubricate a pan and spread a ball sized portions of dough on a pan and make some holes here and there.

Drizzle some oil on this spreaded dough and cook it on the stove with a closed lid until nice and crispy.

After 2- 3 minutes flip and cook on the other side and  take it off the flame.

Serve it hot or cold,either way tastes so yummy.

Happy cooking.๐Ÿ˜Š๐Ÿ˜Š

Tuesday, 10 May 2016

Mamidikaya pachadi (mango pickle)

That fresh aroma and taste of mamidikaya pachadi with rice and ghee on top is so mouth watering.

If it is summer in India (Especially Telugu states) it calls for mango pickle,because that's when you get tough raw sour mangoes.

Ingredients :
Mangoes: 10 diced in cubes.
Red chilli powder: 300grams.
Mustard  seeds : 100 grams
Cumin seeds:20 grams
fenugreek seeds:35 grams
Salt: 200gms.
Peanut Oil: 1 kilo
Garlic paste: 4 tablespoons
Garlic cloves: 20 peeled


First wash and cut mangoes to bite size pieces,and dry them with a clean towel.

Slightly dry roast cumin and fenugreek seeds,but not mustard seeds.

Heat the oil little and cool it down completely.(slightly heat it donot over heat it).

Now grind all the seeds(fenugreek,cumin,mustard) individually,one after the other.

Now put chopped mangoes in a large bowl and add all the powders one after the other and mix them well.

Now add red chilli powder,salt and mix them well.

Later add garlic paste and mix thoroughly.

Now add garlic cloves and oil,and check the taste of salt and chilli powder.

Now lubricate the jar with garlic paste and store the pachadi in this jar.

After 3 days check for salt and red chilli powder and you can add little bit of salt and red chilli powder,if it is less.

Salt acts as preservative so ,if salt is less pachadi will be spoiled quickly.

Serve it with hot rice and ghee,it tastes so yumm.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Monday, 9 May 2016

Natu kodi pulusu (chicken curry)

Natu kodi pulusu (chicken curry) is a delicacy in Telugu states.

It is usually served with fried rice or normal rice or poori or any garelu(lentil fritters).

Here I have served with garelu(moong dal fritters).


Chicken: 1 whole bird,cut into curry pieces.

Onion: 2 large finely chopped

Ginger garlic paste: 4 tablespoons

Poppy seeds: 2 tablespoons

Dry coconut powder: 4 tablespoons

Garam masala: 2 teaspoons

Masala or coriander powder: 4 tablespoons

Red chilli powder: 4 tablespoons

Turmeric: 1 tablespoon

Salt: as per taste

Oil: 50ml

Mint leaves: few finely chopped

Coriander leaves: few finely chopped

shajeera or caraway seeds: 1/2 teaspoon

Cinnamon: 1/2 inch stick

Green chillies: 2 optional

Water: 4 cups

Remove skin and fat and cut chicken into curry pieces and keep it ready.

Now grind poppy seeds to fine powder,later add coconut to this powder and grind them to smooth paste with little water and keep it ready.

Now take a pot or a wide deep pan and add oil,once it heats up add caraway seeds, cinnamon stick,onions and green chillies,mint and coriander leaves.

Once onions are golden brown add turmeric,ginger garlic paste and let them incorporate into onions.

Now add poppy seeds and coconut paste and let it fry for 5 minutes on slow flame and  later add chicken.

Mix it well and close the lid and let the chicken cook for 5 - 10 minutes on slow flame.

Once the chicken is half cooked add red chilli powder,salt,garam masala and cook for another 10 minutes.

Now add water,coriander powder and cook on high with lid on for 10 - 15 minutes or until you have nice thick liquid gravy.

Garnish with coriander leaves and serve.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Sunday, 8 May 2016

Egg curry

Hard boiled Egg curry is a very tasty dish,which is usually served with rice or roti.

Eggs: 6 hard boiled and sliced.
Large onions : 4 finely chopped
Ginger garlic paste : 2 tablespoons
Turmeric: 1 tablespoon
Red chilli powder: 2-3 tablespoons
Green chillies: 1 chopped(optional)
Coriander leaves: few finely chopped
Salt:as per taste
Coriander powder: 2 tablespoons
Oil: 4 tablespoons

Boil the eggs and remove the shell and slice and keep them ready.

Now take a Saute pan and add oil and later add chopped onions and fry them until golden brown.

Now add turmeric and ginger garlic paste and cook until it incorporates into onions.

Now add red chilli powder,salt,coriander powder and mix it well and add slices of  boiled eggs and coat with onion mixture and cook for 2 - 3 minutes.

Finally add chopped coriander and switch off the flame.

Enjoy cooking ๐Ÿ˜Š๐Ÿ˜Š

Saturday, 7 May 2016

Idli with Peanut Chutney

Idli is a steamed food made of black gram(urad dal) and semolina( idli ravva).

It's not only very healthy but also easily digestible food,which requires very less or no oil.

Ingredients: for idli batter
Urad dal(minapappu):1 cup
Semolina(idli ravva): 2 cups

Soak these two ingredients separately at least for 2 hours and grind only urad dal not ravva to smooth paste.

Now wash and clean soaked  ravva and squeeze water out of this and add it to urad dal paste and mix it well.

And let this ferment,usually overnight in colder climates,once it ferments add salt and keep it ready.

Now lubricate idli moulds with little oil and fill it with fermented idli batter and  steam for 15 minutes on high flame.

Serve it with peanut chutney and/or any podi.

Peanut chutney look for Dosa with peanut chutney recipe.

Note; donot add salt before fermentation,add after it ferments.

Enjoy cooking๐Ÿ˜Š๐Ÿ˜Š