Saturday, 30 April 2016


Pesarattu is also a dosa made from green lentils(moong dal or pesarapappu ) and rice

Green lentils or  pesarapappu (green color): 1 cup

Rice: 2 cups

Water: required to soak lentils and rice and make batter.

Oil: as per requirement

Salt: 2 tablespoons

Baking soda:1/4 teaspoon

Cumin: 2 table spoons

Green chillies: 2

Whole pepper corns:10 - 15

Coriander: 1 whole bunch finely chopped

Onion:1 large finely chopped


Soak rice and lentils in water for 4 hours and grind them to fine paste,with water.

Add green chillies and pepper while grinding.

Now add finely chopped onions,coriander and cumin seeds,salt and baking soda and mix it well.

Now add required amount of water and spread on the pan just like dosa,drizzle oil over it and let it cook on both sides until crispy.

Serve it with peanut chutney.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Thursday, 28 April 2016

Alu fry with pachi pulusu

Potato  fry with pachi pulusu is a great combination when served with rice.

Potatoes: 4 to 5 ( washed,peeled and finely chopped)

Onion:  1 finely chopped

Ginger garlic paste: 1 table spoon

Turmeric: 1 tea spoon

Coriander leaves: finely chopped

Red chilli powder: 1 table spoon

Salt : as per requirement.

Coriander powder: 1 teaspoon

Cumin: 1 teaspoon

Mustard seeds: 1 teaspoon

Oil: 4 tablespoons.


Take Saute pan,add oil,once it heats up add mustard seeds,cumin seeds and onions.

Saute them until slightly brown and later add turmeric,ginger garlic paste and cook for sometime and later add finely chopped potatoes and mix it well.

Once potatoes are cooked well,add red chilli powder,salt and coriander powder and mix it well and cook some more time.

Finally garnish with coriander leaves,serve it with puri or chapathi or rice.

It taste better with pachi pulusu,see my recipe for pachi pulusu.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Wednesday, 27 April 2016

Spicy chole puri

Spicy chole or chick peas curry goes well with bhature or puri.


Chick peas or chole: 1 and half cup (soak overnight).

Onion: 1 chopped and grinded to paste.

Tomatoes: 4 medium( grind to paste).

Everest chole masala: 3 table spoons

Cumin powder: 1 table spoon.

Coriander powder: 1 table spoon

Turmeric: 1 tea spoon

Ginger garlic paste: 2 teaspoons

Red chilli powder: 1 teaspoon

Green chillies:2 chopped

Coriander leaves: few finely chopped

Kasuri methi: 1 table spoon(dry roast a little and crush the leaves to make powder)

Chaat masala: 1 tablespoon

Oil or ghee: 4 tablespoons

Salt: as per requirement

Water: 1 cup


Pressure cook over night soaked chick peas until 2 whistles.

They shouldn't be too mushy,but should be soft enough and crumble when you press.

Now take a deep pan and add oil and once the oil is heated add cumin seeds.

Once cumin splutter add onion paste,little salt,turmeric.

Once they get slightly brown add ginger garlic paste and fry until raw flavours are gone.

Add cumin powder,coriander powder,chole masala,red chilli powder and salt and let it fry for sometime.

Before all the spices burn add tomato paste and green chillies and let it cook until tomato paste is well cooked.

Once tomato paste is well cooked add pressure cooked  chole or chick peas and water and let it absorb all the tomato gravy.

Once all the chick peas absorb tomato gravy,add chaat masala and Kasuri methi powder and cook for 5 more minutes.

You can serve chole or chick peas curry with puri and little finely chopped  raw onions and coriander leaves on top.

Tastes so yumm๐Ÿ˜Š๐Ÿ˜Š

Mango rice

Quick and easy mango rice.


Mango: 1 whole mango shredded

Rice cooked : 2 cups

Peanuts : 1/4 cup raw

Cumin seeds: 1 tablespoon.

Chanadal or Bengal gram: 1/4 cup(washed)

Red chillies whole: 2 broken into pieces.

Curry leaves: 3 strands

Green chillies: 4 - 5 slit lengthwise

Garlic: 3 cloves chopped

Oil: 4 tablespoons

Salt as per requirement


Cook rice and keep it ready.

Now take a deep pan and add oil and once oil heats up add cumin,garlic,green chillies,chanadal,red chillies,peanuts,half of shredded mango,curry leaves,salt,turmeric.

Once everything is cooked nicely, add rice and coat it with above seasoning and add rest of the shredded mango and mix it well.

After 5 minutes switch off the flame and serve.

Happy cooking ๐Ÿ˜Š ๐Ÿ˜Š

Monday, 25 April 2016

Potato Masala

Potato masala curry can be served with rice or roti's(Indian bread).


Potatoes: 4 peeled and chopped in cubes

Tomatoes: 2 chopped

Dry coconut: 6 - 8 inch pieces

Cloves: 3

Cardamom: 2

Caraway or shajeera: 1/2 teaspoon

Cinnamon: 1 inch stick

Coriander leaves: few Finley chopped

Fenugreek leaves: few Finley chopped

Onion: 1 Finley chopped

Green chillies: 2 Finley chopped

Cumin seeds: 1/2 teaspoon

Red chilli powder: 2 Teaspoons

Salt: as per taste

Oil: 4 tablespoons

Coriander powder: 1 teaspoon

Ginger garlic paste: 1 tablespoon

Turmeric: 1 teaspoon


Grind coconut,cardamom,cloves,caraway seeds,cinnamon to a smooth paste in a grinder with little water.

Take a pan add oil,once oil heats up add cumin seeds,later add onion,green chillies,fenugreek leaves,potato and let them fry a bit and later add turmeric and ginger garlic paste and let it cook for 5 minutes.

Now add coconut  paste and let it fry 2-3 minutes and later add red chilli powder,salt and  cook for 2 - 3 minutes and now add tomatoes and let it become mushy and now add one glass of water and cook for 5 more minutes  and finally add coriander powder and finely chopped coriander and cook for further 2 -  3 minutes and switch off the flame.

Serve it hot with rice or roti's.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Chicken Dumplings

Chicken Dumplings

Chicken preparation:

Chicken Breast: 500gm(minced)

Ginger: 1 and half inch(grated or paste)

Coriander: finely chopped

Green chillies or red chilies :1 finely chopped

Oyster sauce: 2 tablespoon

Soya sauce: 1 tablespoon

Salt: 2 teaspoons

Pepper powder: 1 tablespoon

Mince chicken breast or get minced chicken,add grated ginger,coriander,green or red chilli,oyster and soya sauce,salt,pepper and mix well and keep it ready.

Dough or dumpling skin preparation:

Plain flour: 500gm

Salt:1/2 teaspoon

Water: as per requirement.

Add salt to the flour and make a fine dough with water and let it rest for 20 -  30 minutes.

Once well rested,take a rolling pin and roll small quantities of dough to form a small circle and now put above chicken preparation in the middle and close the circle to form a semi circle and seal the ends to make a dumpling.

Now steam all the dumplings in a steamer and you can eat it straight after steaming or sautรฉ them on a pan with little oil.

Serve them with hot chilli sauce.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Sunday, 24 April 2016

Spicy Egg pickle

Egg pickle or kodiguddu pachchada.

Eggs: 6 - 7 boiled eggs.

Fenugreek&cumin powder: 2 tablespoons.

Cumin seeds:1 teaspoon.

Red chilli powder: 4- 5 teaspoons.

Salt: as per requirement.

Lime juice: 3 table spoons.

Oil: 150ml


Boil the eggs(hard),once shell  is removed put a few slits on the egg.

Take the pan and add oil and once the oil heats up,add eggs and fry them slightly crispy on the outer side.(slits prevent eggs from bursting).

Once the eggs are slightly brown on all sides,take out from the pan and add now cumin seeds.

Once cumin seeds splutter,switch off the flame,and let it cool down.

Once it cools completely add red chilli powder,cumin-fenugreek powder,salt and lime juice to the same pan with left over oil in it.

Now add eggs and coat it with above paste,let it soak a bit and later serve it with rice.

It stays upto 3 days,you can either refrigerate it or leave it outside at room temperature.

If you refrigerate,donot reheat,let it sit outside for sometime and serve it.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Friday, 22 April 2016

Spicy beans snack

Sundalu or babarlu or spicy beans snack is a delicious evening snack,made with any kind of beans or chick peas.

Very tasty way of getting your bean or legumes requirement per day.

This recipe requires less oil,so it's healthy too.

Beans are good sources of protein, excellent sources of fiber, and naturally fat-free, sodium-free, and cholesterol-free.
Health point of view:
Dry Beans Provide Beneficial Dietary Fibre.

Dry Beans Are A Source of Plant-based Protein.

Dry Beans Provide Complex Carbohydrates.

Dry Beans Contain Essential Vitamins and Minerals.


Dry beans: 1 cup

Onion: 1 finely chopped

Green chillies:2 chopped 

Curry leaves: 2 strands.

Red chillies whole: 2 to 3 

Cumin seeds: 1 tablespoon.

 Garlic: 3 cloves finely chopped

Salt as per taste.

Pepper powder: 1/2 teaspoon 

Oil: 2 tablespoons.


pressure cook  beans for 6 - 7 whistles.

Do not overcook them,beans should still retain its shape,but must crumble when you press in between your fingers.

Immediately drain excess water and keep them ready for tempering.

Tempering: add  oil,once it heats up add cumin,garlic,red whole chillies,green chillies,onion,salt,curry leaves,once they all turn slightly brown add  beans and let them coat with all the seasoning and later add pepper powder and finely chopped coriander and finely chopped onions and serve..

Happy eating๐Ÿ˜Š๐Ÿ˜Š

Thursday, 21 April 2016

Cabbage fritters

Crispy Cabbage fritters are a very popular street food in India.

They are also called cabbage pakora or cabbage bajji,very easy to make,yet so delicious.


Cabbage: 1 whole cabbage finely chopped.

Corn flour: 1 cup

Rice flour: 1/4 cup

besan flour: 3/4 cup

Red chilli powder: 1 table spoon

Salt: 2 teaspoons

Chaat masala: 2 teaspoons

Pepper powder: 1 teaspoon

Oil: for deep frying


Finely chop cabbage,then soak it in hot boiled water for 5 minutes,later drain all the water.

Now add all the three flour's along with chaat masala,salt and pepper and mix it well.

Water from cabbage is enough to bind them all,if you need little water to bind,you can add little water.

Now deep fry them in any shape on medium flame.

Yummy crispy cabbage pakora's will be ready in no time,everyone will love it including kids.

Serve them with green chilli sauce or tomato ketchup.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š.

Wednesday, 20 April 2016

Chicken stir fried noodles

Chicken stir fried noodles,are not only yummy but also nutritious.

In this recipe i have used different kinds of vegetables,which makes it very healthy.

Serves: 5 people

Ingredients :

Chicken: breast 100 to 200gms shredded

Mushrooms:100 gms sliced

Carrots:1 finely chopped

Round beans: 7- 8 finely chopped

Broccoli: 1 cup

Onion:1 sliced lengthwise

Spring onion: finely chopped

Capsicum: 1 diced in cubes

Ginger: finely chopped

Garlic: finely chopped

Firm tofu: 100gms diced in cubes

Chings all in one sauce: 2 tablespoons

Dark soya sauce:1 tablespoon

Sriracha hot chilli garlic sauce: 1 tablespoon

Pepper : 1/2 teaspoon

Salt as per required


Clean and chop all the ingredients and keep it ready.

Steam chicken breast  and shred or cut it in cubes and keep it ready.

Dice tofu in cubes and cook noodles in boiling water with little salt and once done wash the noodles with water and drain the water.

Now take a wok or a pan and add sesame oil and once it heats up add ginger garlic,round beans, carrots,broccoli,tofu,chicken,mushrooms,onion,capsicum.

Don't over cook them,you still want them crunchy,now add soya sauce and Chings all in one sauce and sriracha hot chilli garlic sauce and  pepper and salt.

Now add noodles and toss them well and let it cook for some more time in high flame and then at last add  chopped spring onions and serve.

It is the easy way to trick kids to eat lots of vegetables in one go.

This dish is rich in protein and fibre,chicken,tofu,mushroom and broccoli  are rich in protein and all other vegetables are rich in fibre.

Enjoy eating๐Ÿ˜Š๐Ÿ˜Š

Tuesday, 19 April 2016

Chicken burger

Simple and easy Home made chicken burger with sautรฉed mushrooms and shredded chicken and iceberg lettuce.

 Chicken breast: 100gms

Mushrooms: 3 - 4 sliced

Cheese slice: 1

Burger bun: 1

Spread or butter:1 table spoon

Aioli sauce or mayonnaise: 2 tablespoons

Salt: 1 pinch

Pepper:1 pinch

Lettuce: 2 leaves


Steam the chicken,and shred it and keep it ready.

Sautรฉ mushrooms in little oil and add little salt and pepper.

Now add aioli sauce or mayonnaise to the chicken with little salt,mix it and keep it ready.

Now slice the burger buns into half and spread butter on it and toast it on the pan.

Now Put cheese slice on the  sliced bun and add a layer of shredded chicken and mushrooms and put lettuce on top and close it with the other half of the bun.

Happy eating๐Ÿ˜Š๐Ÿ˜Š

Monday, 18 April 2016


Upma is usually made for breakfast using coarse semolina or upma ravva.

It is a quick and satisfying meal.

Coarse semolina or upma ravva: 2 cups

Onion:1 finely chopped

Green chillies: 3 sliced into halves

Ginger garlic paste or crushed ginger: 1 table spoon

Curry leaves: 2 strands

Cashews : few.
Mustard seeds: 1 teaspoon.

Cumin seeds: 1 teaspoon

Salt: 1 tablespoon

Oil: 4 tablespoons or ghee 3 tablespoons

Water: 4 cups


Take a deep pan and add oil and once the oil,heats up add cashews, mustard seeds,cumin seeds.

Once they splutter add chopped onions and sliced green chillies and curry leaves and let them cook until slightly brown in color.

Later add either ginger garlic paste or crushed ginger and fry in until the raw flavour of ginger and garlic goes away.

Now add salt and water and once the water starts boiling slowly add ravva with simultaneously stirring it.

Cover with a lid and cook for 5 - 10 minutes and serve.

You can serve it plain or with ginger chutney.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š


Bakshalu is a sweet dish which is usually made on ugadi festival( Telugu new year).

It is also known as bobattlu(andhra) or pooran poli(Maharashtra).

For dough preparation:

Maida or white flour: 1/2 a kilo

Semolina(coarse): 2 tablespoons

Salt: 1/4 teaspoon.

Ghee: 2 teaspoons

Water : required to make dough.

Poornam or stuffing:

Chanadal or Bengal gram: 2 cups

Sugar: 2 and half cups

Cardamom powder: 1/4 teaspoon

Fennel seeds: 2 tablespoons.

Fresh shredded coconut: 3 table spoons

Water: required to pressure cook chanadal

Ghee:1/2 cup

Oil: 1/4 cup

Aluminium foil: 1 sheet

Dough preparation:

Take semolina,salt and ghee in a bowl and add little water and mix it well and then add maida or white flour and add required water to make soft dough not too thick or runny.

Don't knead the dough much just mix little and pour little oil on top and cover with a wet cloth and let it rest for 2 hours.

Poornam preparation or stuffing preparation:

Pressure cook dal for 3 - 4 whistles and donot over cook dal,it should still retain its shape and not be

But it should be soft enough,when you press with fingers it should crumble.

Once cooked,immediately drain the excess water and let it air dry for sometime,once all the water evaporates  grind it to a coarse powder.

Put little ghee in a pan and slightly roast fennel seeds and fresh shredded coconut.

Add 1/4 cup water to sugar and make a sugar syrup,once the sugar syrup is ready add fennel seeds,coconut,cardamom powder and grinded dal.

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

Once it cools down,take little dough,with the help of little oil spread it little like a roti and make  a round pattie of dal stuffing and put it in the centre of the roti and close it from all the sides to make a ball and and spread it or roll it like a roti and fry it in the pan like a chapati with ghee on both sides.

Serve it with little ghee and it melts in mouth.

When we were kids we used to wait for ugadi just to eat Bakshalu,hot bakshalu with ghee on top melts in mouth,so yummy!!!

Please do try this recipe and share your experiences,happy cooking ๐Ÿ˜Š๐Ÿ˜Š

Saturday, 16 April 2016

Chicken biryani

Chicken Biryani is not only very popular in telangana,India but also famous around the world.

It's so famous that most of the countries have exclusive biryani restaurants and takeaways.


Chicken marination:

Chicken: 1 kilogram

Lemon juice: 3/4 cup

Yogurt or curd: 2 cups 

Salt: 4 table spoons

Ginger garlic paste: 4 tablespoons.

Mix above ingredients along with chicken and marinate it overnight or for 2 hours.

Ingredients required after marination:

Red chilli powder: 3 table spoons.

Green chillies paste: 1 table spoons

Garam masala: 3 teaspoons

Fried onions : 3 cups

Oil: 1 cup

Ghee: 4 tablespoons

Coriander leaves: 7 - 8 strands of coriander leaves(chopped)

Mint leaves: 7 - 8 of mint leaves(chopped).

Now add all these ingredients to above marinade and mix it well and keep aside.

Basmati Rice: 8 cups

Salt: 2 teaspoons

Lemon juice: 4 tablespoons

Color: 1 pinch(optional)

Water: 15 cups


 Cook the rice aldent(half cooked) with required salt and water and pour it in the colander to drain excess water.

Once all the water is gone add it on top of the marinade.

Now add color to the 4 tablespoons of lemon juice and drizzle over the rice and cover it with a lid and cook on medium to high flame for 10 minutes,and later reduce the flame and cook for another 35 minutes.

After first 10 minutes put an unused pan underneath this container and slow cook for rest of the time.

You can either pack it up with dough on top(lid and container)to prevent steam from escaping or put a heavy weight on it to prevent steam from escaping.

Once done switch it off and let it cool a bit and then mix it nicely to spread the cooked marinade evenly (tossing is best than using a spoon to mix,just to retain long grain shape)

Serve it with raitha( beaten yougurt,with shredded carrot,chopped coriander and salt) and sliced onions and lemon.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š


Ginger tea (adrak wali chai)

Chai is a refreshing,comforting  hot drink.

Indian chai is usually made with milk,tea powder and sugar,you can do some variations by adding some spices in it,which is called masala tea.

Today iam making Indian chai with crushed ginger in it,which is called ADRAK CHAI in India.


Tea powder (any brand): preferably powder not tea bags 2 tablespoons.

Milk: 150 mls

Water 100 mls

Sugar: 3 - 4 teaspoons 

Ginger: 1 inch(crushed)


Take a pan and add required amount of  water and add tea powder and let it boil for 2 - 3 minutes.

Now add required amount of milk and let it boil until it gets nice brown color,later add crushed ginger and sugar and let it boil for some more time.

Now take a strainer or filter and filter it and serve it in tea cups with any snacks.

Happy chai time๐Ÿ˜Š๐Ÿ˜Š.

Avocado Egg Sandwich

Simple avocado egg sandwich,quick and easy for kids lunch.


Whole meal bread or brown bread: 2 slices

Eggs: 2

Avocado: preferably more then half avocado.

Spread or butter: 2 tablespoons.

Aioli sauce or mayonnaise: 2 table spoons

Pepper powder: 1/4 teaspoon

Lime or lemon juice: few drops

Salt: 1/2 teaspoon

Milk : 2 table spoons (optional)

Cream : 1 teaspoon(optional)

Coriander: few finely chopped(optional)

Scramble the eggs or make a hard boiled egg.

Scrambled eggs:
Beat your eggs in a bowl and add milk or cream(optional you can skip this if you want to avoid cream).

Adding milk or cream gives scrambled eggs that soft texture even if it is overcooked.

Now add little salt and pepper and remove from the flame.

Hard boiled egg: Boil eggs until done in a pan filled with water or a pressure cooker(less time consuming)

Once hard boiled eggs are ready,poach them and add salt and pepper.

Now add aioli sauce or mayonnaise and mix it well.

Now add Finley chopped coriander leaves(optional) to your choice of eggs and keep it ready.

Avocado mash:
Scoop,your avocado and  mash it up and drizzle some lemon or lime juice over it and add salt and little pepper and keep it aside.

 Cut the sides of your bread slices,and spread little butter over it.

Now spread your avocado mash on one slice and add a layer of eggs and top it with another slice.

Cut the sandwich diagonally and its ready to eat.

You can pack it up for lunch or make it for a breakfast.

Friday, 15 April 2016

Garam Masala

Home made Garam Masala

Garam masala powder is a mixture or blend of few spices,which is necessary for most of the non vegetarian dishes and few vegetarian dishes too.

You can make it in bulk and store it in an air tight container and use it when ever you want.


Cloves: 250 grams

Cardamom: 125 grams

Shajeera or caraway seeds: 50 grams

Cinnamon sticks: 50 grams


Dry roast all the ingredients until a nice spicy aroma comes and do not let them burn.

Let it cool down completely and grind it to a fine powder.

Once grinded let it cool and store it in an air tight container.

Happy cooking☺️☺️

Thursday, 14 April 2016

Spicy snapper with steamed veges and salad

  • Protein is an important component of every cell in the body. Hair and nails are mostly made of protein. Your body uses protein to build and repair tissues. You also use protein to make enzymes, hormones, and other body chemicals. Protein is an important building block of bones, muscles, cartilage, skin, and blood.
  • You need protein for your muscles, bones, and the rest of your body.
  • Babies need about 10 grams a day.
  • School-age kids need 19-34 grams a day.
  • Teenage boys need up to 52 grams a day.
  • Teenage girls need 46 grams a day.
  • Adult men need about 56 grams a day.
  • Adult women need about 46 grams a day (71 grams, if pregnant or breastfeeding).
  • This recipe gives all your protein needs for a day in one meal.
  • 1 fillet of snapper has approximately 40 grams of protein.
  • 1 cup broccoli has approximately 3 grams of protein.
  • 100 grams of beans has nearly 2 grams of protein.
  • 100 grams of peas has nearly 5.5 grams of protein.
  • 100 grams of cabbage has 1.3 grams of protein.
  • 100 grams carrot and tomato each has 0.9 grams of protein.
  • 100 grams of capsicum has 2 grams of protein.
  • 100 grams of blueberries has 0.7 grams of protein.
  • 5 almonds have nearly 1.28 grams of protein.
  • 5 walnuts have nearly 3 grams of protein.
  • 1 table spoon chia seeds has 2 grams protein.
  • 1 tablespoon flax seeds has 0.5 grams of protein.
You can include all the above in 1 meal and is still not heavy,it's very light on tummy and easy to prepare.
It's very healthy too it gives all the fibre,vitamins,minerals,omega 3's and omega 
6's,protein,carbohydrates you need for whole day in one meal.

I have chosen non meat varieties of protein,which are not only healthy but good for cholesterol levels and heart.

Which followed promptly may promote weight loss too.

Shallow fried snapper:
Soak fish fillet in lemon juice and salt for 5 to 10 minutes and wash it and add red chilli powder,turmeric powder,pepper powder,salt,ginger garlic paste and marinate it for 1 hour or so and either shallow fry or steam it.

Here I have swallowed fried it in a non stick pan.


 Steam peas,broccoli,and beans either in an  electric steamer or normal electric rice cooker which comes with plastic bowl(which has holes  like a colander).

SALAD: VIBGYOR(red cabbage,almonds,blue berries,broccoli,yellow capsicum,carrot,tomato).

You can add almonds,walnuts,chia seeds,flax seeds and cranberries to the salad to boost your protein needs and healthy omega 3 and omega 6.

Drizzle little extra virgin olive oil and lemon juice on salad and serve.

Beerakaya pesarapappu or turai with moong daal

Beerakaya pesarapappu is also known as turai (Hindi) or ridge guard (English).

It can be cooked by itself or with any lentils,most commonly with pesarapappu( moong dal or green gram).

It is a very quick recipe,doesn't take much effort and time.

It goes well with rice and pulka( chapati or Indian bread).

Ingredients :
Pesarapappu: 1 cup

1 small onion1 green chilli

1/4 teaspoon red chilli powder

2 strands of curry leaves

Few coriander leaves

1 table spoon ginger garlic paste

1/2 tablespoon turmeric

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

Pinch of asafoetida

3 tablespoons oil

Coriander powder 1 tablespoon( look for my coriander  powder recipe)

Salt as per taste

Water for required consistency


Wash and chop all the vegetables,wash your dal and keep it a side.

Now take a pan and add oil,once it heats up add cumin seeds,mustard seeds and asafoetida.

Later add chilli and onion and let them fry,add little salt to brown onions quickly.

Now add turmeric and ginger garlic paste and let it cook for 2 - 3 minutes and later add beerakaya(ridge guard or turai).

Now cover with a lid and let it cook until beerakaya is nice and soft,this is when you add pesarapappu

and add red chilli powder and let it fry in that oil for 2 minutes and now add water and cover with a

Once dal is cooked add left over salt and add coriander powder and let it cook for 2 more minutes and switch off the flame.

Now serve with hot pulka's or rice.

Dosa with spicy peanut chutney

Dosa is a South Indian delicacy which is made of  rice and black gram.

You can make many kinds of dosa's but iam making simple plain dosa.



Black gram or urad dal or minapappu: 1 cup

Rice : 2 cups
Fenugreek seeds or methi seeds or menthulu: 1/2 tea spoon.

Fenugreek seeds give nice aroma and slightly brownish dosa.

Soak  all the above ingredients for 4 hours and grind them to smooth paste in a grinder or a mixer.

Allow it to ferment ( in tropical areas it ferments quickly but in colder areas it takes overnight)

It almost doubles up in size,that's when it's ready to make yummy crispy dosa's.

Once it ferments add salt and required amount of water.

Don't make it too runny or too thick.

once the batter is ready,take batter either in a small bowl or a spoon and spread it evenly over a  heated non stick pan,don't rush just continue making circles and drizzle little oil on top and let it cook over medium to high heat.

you can either flip it or cook only on one side either way it tastes good.

You can use  a half sliced onion dipped in oil to spread oil evenly over the non stick pan in between your dosa's,it gives you nice flavour and aroma.

You can serve it with any chutney or pickle but it tastes good with peanut chutney.

People who have allergies with peanut chutney they can try with tomato or coconut chutney.


I make different peanut chutney's but here is the most simple yet yummy and spicy one.


Peanuts : 1 cup

Tamarind: Size of a half  lemon

Green chillies: 3 - 4 (you can add little less if you don't eat this chilli)

Garlic cloves: 3

Cumin seeds: 1 teaspoon

Salt as per taste

Water 1 - 1.5 cups depending on consistency

TEMPERING:(optional if you don't want to use oil)

Oil: 1 tablespoon

Red chillies whole: 1

Cumin seeds: 1/2 tea spoon

Mustard seeds: 1/2 teaspoon

Curry leaves: 1 - 2 strands


Dry roast peanuts and let them cool and later grind all the ingredients required for grinding and make into a smooth paste.

Now take a pan,add oil and once it heats up add mustard seeds,cumin seeds,red chillies and curry leaves and let all these fry until crispy and add it to the chutney.

And serve it with crispy dosa's.


Don't add salt to the dosa batter before it ferments, add salt after it ferments.

Salt stops or slows fermenting process.

Hope you will enjoy making yummy dosa's please do write to me,I would love to here from you,thank you๐Ÿ˜Š๐Ÿ˜Š

Home made Yougurt or curd

Home made yogurt it quite common in India but in overseas especially in colder climates it's very problematic to make yogurt.

I prefer home made yogurt.which you can make in the comfort of your own home and how much and when ever you want.

Let's make yogurt:

Milk (not trim or lite version) : 1 litre

Yougurt : 5 table spoons

Hot water : as per requirement


Boil the milk for sometime until you can see a layer of cream on top.

Switch it off and get it off the flame and cool it for 10 minutes or so.

Don't let it cool too much,it should be still hot when you add yougurt to it(unlike India where you almost cool it completely)

Mix it thoroughly or  pour it from one container to another couple of times to mix it well.

Now pour little boiled water from kettle to a pan with enclosed lid ( example pressure cooker) and immerse this bowl of  milk with mixed yougurt for curdling and cover this with a plate and close with  the pan's lid.

Water level should be below the level of  yougurt container .

Don't use glass,as it can crack with the change of temperatures,stainless steel would be a better option.

Hope you can start making yougurt at the comfort of you own home.

Enjoy  yummy,delicious,sweet yougurt rich in probiotics everyday,Happy Cooking๐Ÿ˜Š๐Ÿ˜Š

Coriander powder or plain masala

plain masala is commonly sold as dhaniya powder or coriander powder in Indian stores(which is usually bland and doesn't add any taste to the curry)

But I do some variations in general masala which can be used in every day cooking,which enhances the dish taste immensely.

So please try this one and you can always make it in bulk and store it and use it everyday.


Coriander seeds:  3 cups

Cardamom: 1/2 table spoon

Cloves: 1 tablespoon

Garlic: 1 whole pod (do not peel the skin)

Salt: 1 table spoon

Procedure: Dry roast coriander seeds first,don't burn them roast them until a slight change in color.

Later dry roast cardamom and cloves slightly.

Then grind the above to fine powder,then add unpeeled garlic cloves and salt and grind to a fine powder.

You might get lumps but stir it with a spoon and grind it again,once done let it cool and store in an air tight container.

This masala can be used for all the curries including non vegetarian curries too,it gives a nice flavour and aroma to all the curries.

Once done you can still see some skin of garlic in  the powder its normal,so not to worry just use it as it is.

Happy cooking and experimenting.

Please write to me your valuable experiences and comments and tips.

Thank you๐Ÿ˜Š๐Ÿ˜Š

Punugulu with spicy tomato chutney


I have a special place for punugulu in my food corner.

Me and my family had them on the street,while we were returning back from bhadrachalam,they tasted heavenly. I still remember how we enjoyed those hot punugulu with spicy tomato chutney.

Since then I make it very often and my kids love them too.

Let's note the ingredients: for punugulu

4. Cups thick Dosa batter

1/4 cup sour yougurt or curd

1 green chilli finely chopped

1/4 teaspoon baking soda

2 - 3 tablespoons white flour or maida

1 table spoon cumin seeds

Oil for deep frying

Salt to taste

 Mix all the above ingredients and deep fry them until nice and crispy outside and cooked inside.

And serve them with tomato chutney or peanut chutney.


Tomato chutney tastes nice with any breakfast dishes or snacks (pindi vantalu) or rice.

INGREDIENTS : for tomato chutney

5 large tomatoes chopped

Green chillies: 5 - 6

Garlic cloves: 3

Tamarind: size of half a lemon

Cumin seeds: 1 teaspoon

Coriander seeds: 1 teaspoon

Curry leaves: 2 strands

Coriander leaves: 1 fistful

Salt as per taste

Oil: 2 - 3 tablespoons


Take a pan and put 1 table spoon oil and fry all the ingredients except tomato and tamarind.

Soak tamarind in little water,just to make it soft for grinding later.

Now remove all the fried stuff in a plate and let them cool down.

Now fry chopped tomatoes in the same pan with little oil,put a lid and then cook until mushy and all the water in the tomatoes disappear and switch off the flame and let it cool down.

Grind the all the ingredients except tomato.

Once it's grinded well add tomatoes and grind to a fine consistency.

Tempering tomato chutney: take a pan and add little oil and add mustard seeds,cumin seeds,red chillies,asafoetida,curry leaves,turmeric.

And add above tempering to tomato chutney. (Tempering  is optional)

Note: pics show peanut chutney but recipe is not here it's in dosa with peanut chutney recipe.

Iam sure you will love this dish,please write to me your experiences,thank you๐Ÿ˜Š๐Ÿ˜Š

Tuesday, 12 April 2016

kara pappu

Quick & comforting yummy recipe,which the whole  family enjoys.

It tastes even yummier when you accompany it with pachi pulusu.


Toor dal: 1 and half cup
1 small tomato 
1 small onion 
2 whole red chillies
3 garlic cloves (thinly sliced)
1 teaspoon  ginger garlic paste
1 table spoon red chilli powder 
1/2 table spoon turmeric
3 table spoons oil 
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 pinch asafoetida
1 table spoon coriander masala(dhaniya powder)
2 strands of curry leaves
Coriander leaves 1 fistful
Salt to taste
Water as per requirement


Firstly pressure cook toordal along with  some turmeric and water,wait for 2 whistles and switch off the flame.

Don't over cook dal,it should still retain its shape( not mushy),keep it aside.

Now take deep pan and add  oil and once oil is heated add sliced garlic and fry them until dark brown and add whole red chillies and fry them until dark brown too.

Now add mustard seeds,once they splutter add cumin seeds and asafoetida and later add all the curry
leaves and few coriander leaves.

Later add onions and add little salt to brown them quickly and add left over turmeric and ginger
garlic paste and cook for 2 - 3 minutes.

Now add chilli powder and left over salt and don't let it burn,after 2 - 3 seconds add chopped tomatoes and put the lid and cook until it's all mushy.

Once tomatoes are all mushy add pressure cooked dal and add water until you achieve desired consistency.

Later add coriander powder(dhaniya masala) and let it cook with a lid for 5 more minutes.

Finally switch off the flame and garnish with left over coriander leaves.

As with any dal it tastes delicious with ghee,but if you want to avoid ghee it also tastes better by itself
and or in combination with pachi pulusu.

Please see the pics below in making kara Pappu.

Have fun,please post your comments or experiences,thank you ๐Ÿ˜Š๐Ÿ˜Š

Pappu charu

Garlic flavoured  Pappu charu

Pappu charu is one of the few varieties of sambhar which I regularly make.


Toor dal or kandi Pappu : 2 cups
Tamarind : Size of 2 lemons ( soaked in warm water)
1 tomato sliced
1 carrot sliced (optional)
1 green chillies sliced
6 strands of curry leaves
Coriander leaves 1 fistful
1 potato peeled and sliced(optional)
1 small onion chopped
1 tablespoon of red chilli powder
1/2 tablespoon turmeric
2 table spoons cumin seeds or jeera
1 table spoon mustard seeds
2 red chillies whole
6-7 garlic cloves
4 tablespoons oil
Asafoetida little(optional)
Salt to taste
Water as per requirement.

Procedure: Grind few cumin seeds and 3 garlic cloves to fine paste either in a motor pestle or a grinder.

Add turmeric to the washed toor dal and add above cumin garlic paste and add water and pressure cook for 3 whistles.

Once it cools down mash toor dal with a masher or a hand blender to smooth paste and keep it aside.

Now get the pulp or juice out of soaked tamarind and keep it ready.

Add all the above ingredients (chilli powder,salt,curry leaves,coriander leaves,onions,green chillies,sliced potato,sliced carrot,to the toor dal paste and later add tamarind pulp and add water until
you get runny liquid consistency.

Now boil above preparation until all the vegetables get cooked and until you get desired sambhar or Pappu charu consistency.

Now take a small pan and add oil to it,once the oil heats up add 4 garlic cloves(thinly sliced).

Once garlic starts turning brown that's when you add whole red chillies and later add mustard seeds,once mustard seeds splutter add cumin seeds and finally add freshly chopped coriander.

Now add this tempering to the above Pappu charu.

This is our family and friends one of the most favourite dish.

 This is a must try recipe for garlic lovers and please share your experiences on my blog or website,Thank you☺️☺️

Monday, 11 April 2016

Pachi Pulusu

Mouth watering pachi pulusu (raw rasam)

This is a very popular & quick telangana recipe which goes well with any lentils curry (dal) or khichidi.


Tamarind (size of a lemon)
1 onion (chopped roughly or length wise)
2-3 green chillies (length wise chopped)
3 strands of curry leaves
Coriander leaves finely chopped
2 tablespoons oil
2 tablespoons cumin seeds
1/2 tablespoon turmeric
1 tablespoon salt

Soak tamarind in warm water for few minutes and then squeeze pulp and make tamarind juice.

Add salt to the above juice and dilute it with water until desired consistency is achieved ( just like rasam consistency)

Don't heat this liquid(pulusu),we will add tempering directly  to this liquid.

Take a pan and add required amount of oil and once the oil is heated add green chillies.

Once the green chillies change to brownish green color add turmeric and cumin seeds.

Once  cumin seeds splutter,add curry leaves and fry until crispy.

Finally add finely chopped coriander and switch off the flame.

Now add tempering to above liquid (pulusu) and finally add chopped onions and serve it with rice

and dal or khichidi.

You will definitely enjoy the tangy taste of tamarind,awesome flavours of crispy curry leaves and cumin seeds and crunchiness of raw onions with dal and rice.ENJOY!!!