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 cooking😊😊

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 cooking😊😊

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 cooking😊😊

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 cooking😊😊

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 cooking😊😊

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 cooking😊😊

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 cooking😊😊

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 cooking😊😊

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 cooking😊😊

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 cooking😊😊

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 😊😊