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

Thursday, 5 May 2016

Kodiguddu pulusu

kodiguddu pulusu is a Sweet,spicy,tangy delicious curry,often served with rice.

Sweetness comes from the onions,sour taste from tamarind and spice with a mix of spices together.

Eggs:6 (hard boiled)

Onion: 2 large finely chopped

Tamarind: size of 2 lemons(soaked in hot water)

Ginger garlic paste: 2 teaspoons

Turmeric: 1 teaspoon

Curry leaves;3 strands

Coriander leaves: few finely chopped

Cumin powder: 1/2 teaspoon

Fenugreek powder: 1/2 teaspoon

Cumin: 1 teaspoon

Asafoetida: 1/4 teaspoon

Coriander powder: 1 tablespoon

Salt: as per requirement

Red chilli powder: 1 tablespoon

Green chillies: 2 chopped

Oil: 4 tablespoons

Boil the eggs first,remove the shell and keep it a side.

Now get pulp out of soaked tamarind and dilute it a bit with little water and keep it aside.

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

Once cumin seeds splutter add onions,green chillies,curry leaves,turmeric.

Once onions become translucent add ginger garlic paste and let it cook for 5 more minutes.

Now add cumin powder,fenugreek powder,red chilli powder,salt and Fry the spices with out burning them for a minute or so.

Now add diluted tamarind pulp and let it boil until all the onions are soft and mushy.

Now add boiled eggs and let it cook until you have a thick gravy,finally add coriander powder and coriander leaves and cook for  2 -3 minutes and switch off the flame.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š

Wednesday, 4 May 2016

Spicy chudwa or bhujia

Spicy chudwa or bhujia makes chai time a special treat.


Chana or besan flour: 1 cup

Peanuts: 1 cup

Putnalu(buna Chana): 1 cup

Rice flakes: 1 cup

Cornflakes: 1 cup

Red chilli powder: 2 teaspoons

Salt: as per taste

Cumin: 2 teaspoons

Curry leaves: 4 strands

Garlic cloves: 1 whole pod(donot peel the cloves)

Oil: deep frying

Rice flour:  2 tablespoons

Baking soda: 1 pinch

Water: required to make chana batter

Take chana flour in a bowl,add salt,rice flour,baking soda,water and make a chana batter with no lumps and not too thick or runny and pour it through a perforated vessel or a perforated spoon and deep fry until crispy.

Now deep fry all the peanuts,putnalu(roasted Bengal gram or buna chana),corn flakes,one after the other.

Now fry curry leaves until nice and crispy.

Deep fry rice flakes at the end,because it soaks up all the oil,if you fry it first.

Now mix all the deep fried ingredients and put it in a bowl with 2 - 3 paper towels underneath it.

Let paper towel soak up or absorb all the extra oil from above mixture.

Now coarsely grind cumin,garlic(unpeeled),red chilli powder,salt together and add this paste to the above mixture.

Roughly coat it to the mixture,no need to add to each and every bit of it.

Finally add crispy curry leaves.Drizzle little salt over the whole mixture,as the above paste will not coat the entire mixture.

Once it cools down store it in an air tight container with a few paper towels underneath it.

Serve it with chai or just like that by itself,tastes super yumm๐Ÿ˜Š๐Ÿ˜Š

Tuesday, 3 May 2016

Crispy onion pakora (onion fritters)

Crispy onion pakora or pakodi or onion fritters is a mouth watering dish which everyone definately  desire to eat on rainy days.


Chana or besan or chickpea flour: 1 bowl
Onion: 1 bowl
Garlic:4 cloves
Cumin:1 tablespoon
Coriander seeds:1 teaspoon
Green chillies:2 Finley chopped
Curry leaves:2 strands finely chopped
Salt: 1 and half spoon
Red chilli powder: 1 tablespoon
Oil:deep frying


Make a paste of garlic,cumin,cloves,cardamom,coriander seeds.

Now sieve the flour,add salt,red chilli powder and mix it well,now add above paste,green chillies,curry leaves,sliced onion and mix it very well.

Add 2 spoons of hot oil,to make them more crispy.

Now make fritters and deep fry them until golden brown.

Note: no need of water,water in the sliced onion is enough to bind the fritters.

Happy cooking ๐Ÿ˜Š ๐Ÿ˜Š

Monday, 2 May 2016

Simple Butter Cake

Very simple butter cake,great for afternoon tea,and also a yummy home made snack for kids.

Eggs: 1 cup

Plain flour: 1 cup

Butter: 1 cup

Vanilla essence: few drops

Icing sugar: 1 cup

Baking powder: 2 teaspoons

Baking soda: 1 teaspoon

Glucose powder: 2 teaspoons

Honey: 2 teaspoons

Cinnamon powder: 1/2 teaspoon

Beat or whisk butter and sugar first,later add eggs and mix it well.

Then add baking powder,baking soda,glucose powder,honey and mix it well.

Now add flour and fold it well in the cake batter.

Now pour it in the tin and bake until done.

This above cake is done on the stove top not in the conventional oven.

So if you are baking in the oven,bake it for 45 minutes at 175 degrees or 30 minutes on stove top at medium flame.

Once done cool it on the cooling rack and serve.

Khichidi with nuvvula charu

Khichidi with nuvvula charu is a quick,easy and comfort food which is ready in no time.

Nuvvula charu,not only enhances the taste of khichidi but also gives it an awesome flavour.

For Khichidi :
Yellow split lentils(moong dal) or red lentils(masoor dal): 1/2 cup
Rice: 2 cups
Onion: 1 chopped
Green chillies: 3 chopped
Curry leaves:2 strands
Mustard seeds: 1 teaspoon
Cumin: 1 teaspoon
Asafoetida: 1/4 teaspoon
Ginger garlic paste: 1 tablespoon
Salt:1 tablespoon.
Oil:4 tablespoons.
Water: 4 cups

Take a pressure cooker or a pot,add oil and once the oil heats up add asafoetida,mustard seeds,cumin,green chillies,onion,curry leaves and let it cook for sometime(2-3minutes).

Now add ginger garlic paste and washed lentils and cook until raw flavours of ginger garlic goes away.

Now add water and once it boils add salt and rice,mix it well and close with a lid and cook until it's done.

If you opt for a pressure cooker it gets ready in no time.

Ingredients for nuvvula charu:
Sesame seeds: 3 table spoons
Onion: sliced or chopped
Green chillies:4 whole
Salt: as per requirement
Oil:2 tablespoons
Cumin:1 tablespoon
Tamarind: 1 lemon sized(soaked in hot water)
Turmeric: 1/2 teaspoon
Curry leaves: 2 strands
Coriander: few finely chopped.
Garlic cloves: 2

Burn the green chillies directly on the flame.

Now get the pulp out of soaked tamarind,and dilute the tamarind pulp with water and keep it aside.

Now grind sesame seeds,garlic cloves,half of cumin seeds and burnt green chillies in a grinder and keep it ready.

Now take a deep pan,add oil,once it heats up add cumin,turmeric,curry leaves,coriander leaves and add diluted tamarind pulp and later add grinded paste of chilli and sesame seeds,salt and switch off the flame.

Donot boil the liquid.

Once it cools down add Chopped onions and serve

Serve it with above khichidi or any dal.

Tastes so very yumm๐Ÿ˜Š๐Ÿ˜Š

Sunday, 1 May 2016

Delicious Butter Biscuits

Very simple yet very delicious butter biscuits,just require  3 ingredients.


Plain flour: 2 cups

Unsalted butter: 1 cup

Icing sugar: 3/4 cup (make a fine powder of white crystal sugar 2 cups and add 2 tablespoons of corn starch to it while grinding and store it in an airtight container and use it when required)


Beat butter and sugar until fluffy and later add flour slowly and make a dough and form a long rectangular section and wrap the dough with a glad wrap and let it rest in the fridge for at least half an hour.

Once fully rested cut it 1 inch apart and place them on a butter paper and bake in the oven at 160 degrees for 20 minutes.

Once done let them cool on the cooling rack and store it in an air tight container.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š