Thursday, December 31, 2009

Good-bye 2009, Welcome 2010

Happy New Year 2010

My Friends and readers wishing u and all ur families a very happy and prosperous New Year.

Wednesday, December 30, 2009

Shortbread Cookies

These are the best melt in mouth butter blasting shortbread cookies that I have made . This recipe is so simple, no way that anyone could go wrong.........................sure a treat to bake.


  • 2butter sticks(1cup) at room temperature
  • 1 cup all-purpose flour
  • 1/2 cup icing sugar
  • 1/2 cup cornstarch
  • 1/2tsp.vanilla extract


  • Sift four, cornstarch, sugar together and keep it aside. Cream butter, vanilla until light and fluffy, then add the sifted dry ingredients to butter in few batches; blend smooth with mixer until they are mixed well. Refrigerate dough 15 minutes. Preheat oven to 300F. Make 1'' balls, place then on ungreased cookie sheet; flatten lightly with fork. Chill the cookies for 5-10min., then bake for about 20-25min., or until slightly brown.

These cookies are on their way to Sara's "Cookies n Cakes" Event. and to "Cakes and Cookies" event by Indian Vegetarian Kitchen.

Monday, December 28, 2009

Turned One!!!!!!!!!!!!!!!

I's only yesterday that I came across thousands of food blogs that inspired me to have one for me. I can't believe that this space turned one on 26th Dec., and I must say it has been an amazing journey so far learning, experimenting new recipes and top of all I made many friends around.

I would like to thank each one of you for reading my blog, leaving lovely, suggestive and appreciative comments.

Coconut Macaroons

These are the easy making and fast vanishing sweet treats, that I have made in recent days.......These are on my to do list for a long time. Due to holidays I was quite busy so could not come up with any creative,(time taking) dish for my blogs 1st b'day, but no regrets because these cute little goodies came out so perfect and yummm.........Enjoy these Coconut Macaroons from me for this occasion......................


  • 2&3/4 cup Shredded Coconut, (I used sweetened coconut)
  • 3/4 cup Sweetened Condensed
  • 1tsp.Vanilla extract
  • Pinch of Salt

  • Method :

    Mix all the ingredients together. Use a cookie scooper or spoon to drop the mixture onto a greased baking sheet. Preheat the oven at 325F and bake for about 15 min or until golden brown. These cuties are ready to munch..............

    Wednesday, December 23, 2009

    Sorakaya Payasam/Kadhu ki Kheer/ Bottle Gourd Pudding

    • 2 cups grated bottle gourd(peel the bottle gourd,remove seeds and grate)
    • 3cups milk
    • 4tsp. Sugar
    • 1/4 cup Khoya
    • 1/4cup milk maid/condensed milk
    • 3tsps.chopped pistachios, cashews,almonds
    • A pinch of saffron
    • 3-4cardamom (powdered)
    • 1tbsp. ghee


    Squeeze out any excess water from grated bottle guard and keep it aside. In a pan add ghee fry the nuts and keep aside. In a heavy bottom vessel bring milk to boil, then add the grated bottle gourd and sugar to the milk, let it cook for 5-8 mins., add condensed milk, khoya to the boiling milk and mix it well( if not using khoya just increase the condensed milk to 1/2cup instead of 1/4 and reduce the sugar). Add the cardamom powder ,saffron and fried nuts, mix well and turn off the heat.Serve hot or cold!

    Tuesday, December 22, 2009

    Vankaya Vepudu/ Brinjal Dry Curry

    This is a simple, but toooo delicious brinjal vepudu. I had fall in love with this curry for the first bite itself, I have tasted it in my friend, Krithi's house, who's also a good cook, but... if we say that, she simply says...........Achoo.....I'm not that good, but indeed she's great. Thank you dear for the recipe.

    • 1lb.Vankayalu/brinjal/eggplant(cut length wise)
    • 1/2tsp.tamarind extract,
    • 1tsp.sambar powder
    • salt to taste
    • 4tsp.oil
    • 1/2tsp.mustard
    • 1/2tsp.urad dal
    • Take brinjal pieces, to them add tamarind extract, salt and sambar powder, mix well. In a pan add oil, once it's hot add mustard and urad dal, once they start to splutter add brinjal pieces, reduce the heat to medium and fry them for about 15min., or until the brinjal skin is light crispy. Serve it as a side with rice or roti.

    Monday, December 21, 2009

    Aloo chikkudukaya Kura/ Potato,Indian Broad Bean curry

    Here is another Indian Broad Bean Curry............

    • 1big potato (peeled and cubed, boiled, add little salt to potato pieces while boiling)
    • 1lb.chikkudu kayalu / Indian broad beans(cut into 1''pieces, steamaed, add little salt to bean pieces while steaming)
    • 1/2onion(chopped)
    • 1tomato(diced)
    • chilli powder
    • salt to taste
    • 1/4turmeric powder
    • 1/4tsp.coriander powder
    • 1/4tsp.sambar powder
    • 3tsp.oil
    • 1/2tsp.mustard and jeera each
    • 1spring curry leaves
    • 1tsp.poppyseeds(soak in warm water for 20min)+2cloves+1/2''pice cinnamon gind to fine paste.


    • In a pan heat oil, add mustard and jeera, once they start to splutter add onion, turmeric powder and curry leaves, fry till the onions are translucent then add tomato and fry til pulped up, then add the ground paste and fry for 5min. on medium heat, then add cooked potato and bean pieces, salt, red chilli powder, coriander powder, sambar powder and 1/2cup of water, cover and cook it on medium heat till the gravy comes to desired consistency. Serve it with roti or rice.

    Friday, December 18, 2009

    Mushroom Biryani

    Mushroom Biryani............yummmmmmm.......I know many out there are also big fans of Mushrooms, their flavor and texture are unique........any thing made of mushrooms taste yummm to me. Here is the recipe for delicious Mushroom Biryani, that I have experimented years back and mastered it now, this simple yet tasty recipe is so simple that even novice can't go wrong with it.........
    • 2cups Basmathi Rice. Soak it for 1/2 an hour. Cook rice with, 1/2tsp.oil/ghee, and salt to a grainy consistency, but totally cooked.
    • 3cups mushrooms, cleaned and chopped.
    • 1medium sized onion roughly chopped. In a pan heat 1tsp.oil, add the chopped onion and fry til translucent, let it cool and grind it to a fine paste.
    • 1/4cup cashews, soak for 15mins., grind them to a very fine paste.
    • 2medium sized tomatoes, microwave or boil them till very soft, cool them, peel the skin out and puree the tomatoes.
    • 2&1/2tsp.ginger garlic paste.
    • 1/2cup cilantro leaves
    • 1/4cup mint leaves
    • 1/2tsp.garam masala powder
    • 1&1/ chilli powder
    • 1/2tsp.coriander powder
    • Salt to taste
    • 4Tbsp.oil
    • Whole garam masala:
    • 2cloves
    • 2''cinnamon stick
    • 3cardamom
    • 2bay leaves
    • 1/4tsp.shajeera
    • 1star aniseed


    In a thick bottomed pan add oil, once hot enough add all the whole garam masala ingredients and fry till light golden color. Now add onion paste, ginger garlic paste, coriander leaves, mint leaves and fry for 5mins., on medium high heat. Then add cashew paste, tomato puree, salt, red chilli powder, coriander powder, garam masala and salt, mix well and fry on medium heat for 5-7min. Add the chopped mushrooms and 1/2cup of water, cover with lid and cook for about 10min., until the gravy leaves oil and the mushrooms are cooked.


    In a bake ware, smear 1/4tsp. ghee and add the mushroom gravy to it, later cover the gravy with cooked rice( if interested can add little orange food color mixed with milk to the rice, this is totally optional) and tightly cover the pan with aluminium foil, bake at 350F for about 20mins., remove from the oven, mix it well and serve it with rita or chicken curry.

    Thursday, December 17, 2009

    Sunnundalu/Sunni Vundalu/Urad Dal Laddoo

    This is the classical sweet treat of Andhra. I'm not sure if people other than Andhra know about it. It's a melt in mouth ladoo which is simple to make. It needs to occasion to enjoy this ladoo, it's mostly made like a sweet snack for evening. It's a must sweet for Baby Shower......


    • Urad dal – 2 cups
    • Sugar – 1 ¼ cup
    • Ghee – ¾ th cup

    Dry roast the urad dal on medium heat till golden brown(take care not to burnt them), let dal to cool of completely. Mean while melt the ghee and keep it aside.Now take the roasted urad dal and grind it to a smooth powder using a mixer ( Make sure it’s nice and smooth. It’s very important that the mixture is super fine) and keep it aside. Now grind the sugar to a fine powder, then add the powdered sugar to the urad dal powder, mix well that they get incorpotated well, now add the melted ghee, little at a time till you reach the consistency where you can mold them to laddoos. Store them in the air tight container, they stay fresh for about 15days.

    Tip: We can also store the sugar and urad dal powder in an airtight container and can make laddoos later by adding melted ghee.

    Wednesday, December 16, 2009

    Gutti Dondakaya/ Stuffed Tindora/Stuffed Ivy Guord

    Many of us know that Andhra Stuffed Brinjal curry(gutti vankaya kura) is very delicious, to this equivalent is this stuffed tindora curry, this is also one of the delicacies of Andhra which can not be found in any restaurants...........This tangy and sweet curry makes every one's favorite.

    • 1/2lb.dondakayalu/tindora ( make a + slit length wise for stuffing)
    • 1 medium onion(roughly chopped)
    • chilli powder
    • 1/4tsp.turmeric powder.
    • 1tsp. grated jaggery (must add, can be adjusted)
    • tamarind (goose berry sized, soak in 1/4 water, squeeze the extract)
    • salt to taste
    • 1 1/2 tbsp. oil
    • coriander leaves for garnishing

    Fry 1tsp.cumin seeds, 1Tbsp. urad dal in 1/2tsp. oil. Now grind these fried ingredients with onion, red chilli powder, turmeric and salt to a fine paste and keep it aside.


    • 1/2 tsp mustard & jeera each
    • 1spring curry leaves
    • 2crushed garlic cloves


    • First Stuff the dondakayalu with the ground paste and keep aside. Heat oil in a pan, once hot, add mustard and jeera , once they start to splutter, add garlic and fry till the garlic is light brown, now add the curry leaves and fry til they are dark green in color, now add the stuffed dondakayalu/tindora and fry on medium heat for 5min. then add the remaining paste and fry for 2min. on medium high heat. Now reduce the heat to medium, cover with lid and saute for few mins.(apx.5-7min.), then turn the dondakayalu/tindora to other side, (this makes even cooking) and saute for another 5mins.on medium heat covered with lid, then add tamarind extract along with 1cup of water, let the curry cook on medium heat, covered with lid till the dondakayalu/tinora are soft, then add jaggery, mix well and cook til the curry reaches light thick in the consistency(like in the picture above). Garnish with coriander leaves and serve it with steamed rice.

    Tuesday, December 15, 2009

    Chegodilu / Chekodilu

    For this month’s ICC challenge we are given a savory snack, Chegodilu/Chekodilu from Andhrapradesh. I had these snacks from my chailhood, always had them from shops, never tried making these cuties at home.....These are little time consuming, but simple to make and worth to try.


    • Rice Flour - 1 cup
    • Water - 1 cup
    • Split Yellow Moong dal / Pesara pappu / Mung Dal / Pasiparuppu - 1 1/2 - 2 tblsp
    • Cumin Seeds - 1 tsp
    • Sesame Seeds - 1 tsp
    • Chili powder - 1 tsp
    • Ghee or oil - 1 tblsp
    • Salt to taste
    • Oil for deep frying

    Method to prepare:

    • Making the dough: Soak moong dal in water for half hour to 1 hour.In a deep bottom pan, boil water, then add salt, ghee and moong dal. Bring it to boil, simmer and slowly add the rice flour. Using a rolling pin or the ladle, mix the flour with water by stirring it well. When the flour is mixed and done, turn off the heat immediately. Cover with lid and keep aside for 10 to 15 mins.Once the dough is cool, add chilli powder, sesame seeds, cumin seeds and mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference.

    Frying the Chokodi:

    • Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed pressed as not to give out during frying.Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried.Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store in an air tight container for longer shelf life


    • Remember to turn the heat to medium to high and high to medium for getting the chakodis to golden colour and also to be cooked evenly. Only this way you get crispy chakodis. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.

    Variation: Instead of Cumin and Sesame seeds, 1 tsp of Ajwain or Omam can be used along with chili powder.

    Monday, December 14, 2009

    Potlakaya Palu Posina Kura/Snake Gourd&Milk Curry

    • 2lb.snake gourds(chopped into small pieces), 1no.tomato diced(optional), 1tbsp.oil, ½tsp.mustard & jeera each, 4no.garlic cloves(crushed), 2springs curry leaves, 1no.onion(roughly chopped), chilli powder, ¼tsp.turmeric powder, salt to taste, 2cups,milk(whole or 2%).


    • Heat oil in a pan, once it is hot add mustard & jeera seeds, let them splutter, then add the crushed garlic, curry leaves and stir fry for a min., then add chopped onions and saute the onions until they are soft, then add tomatoes and fry for a min.,, then add the chopped snake gourd pieces, salt,turmeric powder and cook on medium heat by covering with lid for 10 min.or until the snake gourd is tender, then add red chilli powder, mix well, then add the milk, bring to a boil, reduce heat, and cook for another 5min., the consistency should be like that in the above pic........serve it hot with roties or rice.

    Friday, December 11, 2009

    Carrot, Cabbage Vepudu/ Carrot,CabbageStir fry

    2cups Cabbage(chopped)
    1cup Carrot(diced)
    Onion(roughly chopped)
    1/2tsp.Mustard seeds
    1tsp.Cumin seeds
    1spring Curry leaves
    3Green Chillies
    1/2''piece Ginger root
    1/4tsp.Turmeric powder
    salt to taste


    Grind coconut, green chillies and ginger to coarse paste and keep it aside. In a pan heat oil, add mustard and jeera, once they start to splutter add onions and curry leaves, fry them till they are translucent, then add cabbage, carrot, turmeric powder, salt, sprinkle little water and close with lid, cook til the carrot and cabbage are half done, now remove the lid and cook till the veggies are totally done, then add ground coarse paste and fry for about 2min. adjust the seasoning and remove from the flame......serve it with rice or roti.

    Thursday, December 10, 2009

    Beerakya Senagapappu Kura/ RidgeGourd with Channa Dal

    Beerakaya/Ridge guard, this veggie is fav. of many, because of it's tender sweet taste. Cooking it with channa dal, coconut makes it more tasty, It's once of my personal favorites from my childhood.


    • Beerakayalu/Ridge Gourd - 3(medium size, peel and cut to 1''pieces)
    • Senagapappu/Chana dal - 1cup(soak for 15min. in water)
    • Onion -1/4(roughly chopped)
    • Tomato -1(diced)

    Masala Paste:

    • Coconut -1/4cup
    • Ginger root -1/2''piece
    • Garlic -2cloves
    • Dhania Powder - 1/2tsp
    • Cloves -2
    • Cinnamon -1/2''piece

    Grind all the above ingredients to fine paste using required water.

    For Seasoning:

    • Oil - 2tsp
      Mustard Seeds-1/4tsp
      Turmeric Powder - pinch
      Curry Leaves - 4 to 5


    • Cook the soaked Channa dal(it should be totally cooked but not mushy) and keep it aside, preserve the channa boiled water. In a pan add oil, once it's hot add mustard, jeera, once they start to splutter add curry leaves, onions and fry till the onions are translucent, then add tomato, turmeric and fry for a min. then add the ground masala and fry for 5min., now add beerakaya/ridge gourd pieces, salt, cooked channa dal water, cover and cook till the ridge gourd is totally cooked, then add the boiled channa dal and cook for another 5min., or until the curry reaches the desired consistency( it should not be too watery or thick, see the above picture for the consistency). Serve it with rice or roti.

    Wednesday, December 9, 2009

    Chikkudukaya Nuvvula Podi Kura/ Indian Flat Beans with Sesame Powder

    1lb.Chikkudukayalu/Indian Flat Beans(cut to1''pieces), 1/4onion(roughly chopped), salt to taste, 2tsp.oil, 1/2tsp.mustard and jeera each, turmeric powder(little), 1/4tsp.channa dhal, 1 spring curry leaves.

    • 4tsp.white sesame seeds
    • 1/2tsp.bengal gram/chnna dal
    • 1/2tsp.split black gram dal/urad dal
    • 1/4tsp.cumin seeds
    • 1/4tsp.coriander seeds
    • 2-3 dried red chillis
    • 2garlic cloves(crushed)
    • salt to taste
    • 1tbsp. oil

    Add oil in a pan, roast all the above ingredients till they are golden yellow in color, do not burn them. Let them cool and grind them to a coarse powder.


    Steam cook chikkudukaya pieces with salt, turmeric and very little water. Let them cool, squeeze out the excess water and keep it aside. In a pan heat 2tsp. oil, once it's hot add channa dal, mustard, jeera and curry leaves, once they start to splutter add chopped onion, fry till they are soft, then add cooked chikkudukayalu/Indian broad beans pieces, fry for 2min. Now add the nuvvula podi/sesame powder, mix well that all the beans gets well coated with the powder and continue to cook for a min., then remove from the flame and serve it with rice or roti.

    Tuesday, December 8, 2009

    Jeedipappu Kodi kura/ Chicken and Cashew Dry Curry

    Jeepappu Kodi Kura/Chicken and Cashew Dry Curry is the delicacy of Rayalasema, which is integral part of Andhra, which itself have many regional special dishes, one among them is this ......The combination of chicken and cashews make this dish not only unique but also tasty......

    • 1lb.Chicken(preferably boneless thigh meat)
    • 1/4cup Cashews
    • 1&1/2tsp. Pepper(powdered)
    • 1/4onion(grind to paste)
    • 1Tomato (grind to paste)
    • 1/4tsp.turmeric
    • 3tsp.Ginger Garlic paste
    • 1/4tsp.Garam masala
    • 4tsp.Oil
    • 1Spring curry leaves
    • salt to taste
    • In a pan add oil, once hot, add cashews and fry till they are golden brown in color, keep them aside. add ground onion, ginger garlic paste, curry leaves and fry till the oil separates, then add tomato paste, salt, turmeric and fry till the raw smell of the tomato is gone, now add chicken, mix well, cover and cook on medium heat until chicken is 3/4 done(don't add any water, chicken leaves enough water for cooking). Now remove the lid and cook until the chicken is totally cooked, then add fresh ground black pepper powder, garam masala, fried cashews, mix well, fry for a min., so the flavors are incorporated to the chicken......This can be served as a side.

    Thursday, December 3, 2009

    Nimma Rasam/ Nimmakaya Charu/Lime Rasam

    This is an variation to General we use lime/lemon instead of tamarind. The fresh, tangy taste of lime make this rasam special........


    • Lemon/lime juice(squeezed from 1/2 lemon/lime)
    • 1/2cup cooked toordal
    • 1/4tsp.turmeric powder
    • 1/2tsp.mustard seeds
    • 2 whole red chillies
    • 1 spring curry leaves
    • 2green chillies(slitted)
    • 1/2tsp.oil
    • 1 tomato(diced)
    • Little Asafoetida
    • salt to taste
    • 2tsp.Coriander Leaves (for garnishing)

    Rasam Powder:

    • 1/4tsp.cumin Seeds
    • 1/2tsp.coriander seeds
    • 1/ pepper

    Dry roast these ingredients and grind them to coarse powder.

    In a deep pot add oil, once hot, add dry red chili and mustard seeds, when mustard seeds start to splutter, add asafoetida and curry leaves, fry for until the curry leaves turn dark green in color, add 4 cups of water, salt, turmeric, tomato and green chillies and boil for 10 min., or until tomatoes are soft, then add cooked dal, ground powder and boil until they come to rolling boil, now remove from heat and add lemon/lime juice and garnish with coriander leaves. Serve it with steamed rice.

    Wednesday, December 2, 2009

    Chicken Qorma/ Chicken Kurma

    This is simple and tasty version of Kurma.....


    • 1&1/2cup Sliced onions
    • 1Tomato(diced)
    • 2lb.Chicken
    • 4tsp.Oil
    • 1tsp.Jeera
    • 1tsp.Mustard
    • 2tsp.Red chilli powder
    • 1/4tsp.Turmeric powder
    • 2Bay leaves
    • 2green Chillies
    • 1spring curry leaves
    • 2tsp.Coriander leaves
    • Salt to taste

    Ingredients for Masala:

    • 2tsp.Cashews
    • 2tsp.Coconut(shredded)
    • 1tsp.Fennel seeds
    • 1tsp.Dhania powder
    • 5Cloves Garlic
    • 2'' Ginger root
    • 3Cloves
    • 2Cardamom
    • 2''Cinnamon stick
    • 1/4tsp.Mace
    • 1/2Anistar flower
    • 1/4tsp.Shajeera

    grin all the above ingredients to fine paste by adding required water and keep it aside.


    • Add 2tsp.oil in a pan,once hot, add chicken, salt and turmeric powder and fry on medium high for 5min., then remove the chicken and keep it aside. In the same pan add remaining oil, once hot add jeera, mustard, allow it to sizzle, then add sliced onions, curry leaves and fry till the onions are translucent, then add tomato and fry til its pulped up, now add the ground paste and fry till the oil separates from the masala or for about 15min. on medium heat, then add the fried chicken, 2cups of water, bay leaves, slitted green chillies, adjust the seasoning and cook it until the chicken is totally cooked and the curry is thick in consistenc, garnish with coriander will go good with Biryani, rice or roti.

    Tuesday, December 1, 2009

    Mutton-kalia-Rasala/ Mutton Curry

    Hi friends this is the recipe that I have tried from Cooking and Recipes Blog..........of Ushnish, which is really a treat to meat lovers, I have cooked it twice fallowing the exact recipe once, later made little changes, like adding additional masalas and cooking in the oven.........both turned out really good.

    For Original Recipe Click *here*

    Changes that I have made: The original recipe suggested only jeera powder, but I also added 1&1/2tsp.fennel seeds(powdered), 1/4tsp.coriander powder, 1/4tsp.garam masala and baked in the oven at 400F for first 20min. and later at 350F for 1&1/2hour......the both ways turned out to be really good.......

    This can be served as side or an appetiser as of ur's great either ways. My self could not wait for serving so had it right from the cooking bowl.

    Monday, November 30, 2009

    Palli Chikki - Palli Patti/ Peanut Brittle

    This is the treat most of us enjoyed from our chailhood......and many many memories surely attached to these....So, these chikkies are surely heart rob of mine... not only for taste but also for memories...........


    • 2&1/2 cup Peanuts/palli/verusenaga pappu
    • 3/4cup Jaggery
    • 1/2cup Sugar
    • 1/4cup Water
    • 1/4tsp.Cardamom(powdered)
    • 1/4tsp.ghee


    • Roast pea nuts, keep aside.
    • In a thick bottomed, wide pan, heat jaggery, sugar with 1/4 cup of water, bring them to boil, now you see lots of bubbles, keep stirring until it gets to a thick syrupy consistency.( to check the consistency, drop few drops of syrup in a bowl of water, it should solidify into soft threads). Now add cardamom powder, pea nuts and stir constantly for few minutes, then turn off the heat and pour this mixture onto a ghee greased pan, leave it to cool. When cooled, break them to pieces (need not be fancy, I like to brake them in random shapes, which is quite easy). Store them in an airtight container.

    Wednesday, November 25, 2009

    Goruchikkudukaya Pulusu/Cluster Beans in Tamarind Sauce

    This is one simple house hold curry in the Kitchens of Andhra..........

    • Goruchikkudukayalu/Cluster Beans – 1lb
    • Onion -1(finely chopped)
    • 1Ttomato (diced)
    • Mustard Seeds – 1tsp.
    • Cumin Seeds – 1tsp.
    • Fenugreek Seeds – few(5-6seeds)
    • Curry Leaves – 1spring
    • Turmeric Powder – 1/4tsp.
    • Salt to Taste
    • Red Chili Powder – 2tsp.
    • Tamarind – Small Goose Berry Size(soak in 3/4 cup of water for 15min.)
    • Oil – 4tsp.


    • Wash, cut the cluster bean into 1''pieces. Add salt(little), turmeric powder to the bean pieces, steam them(give 1 whistle in the pressure cooker), once they are cooled, squeeze out the excess water and keep them aside. Heat oil in a pan, once hot, add fenugreek seeds,mustard,cumin seeds and fry till they splutter, now add chopped onions and curry leaves and fry till the onions are translucent, then add tomato, turmeric powder and fry till the tomatoes are pulped up. Now add the cooked bean pieces, salt, red chilli powder, tamarind juice(extracted from soaked tamarind), mix well, cover and cook until you get the saucy consistency to the curry(it takes about 15min.).....This curry tastes good with steamed white rice.

    Tuesday, November 24, 2009

    Madatha Kaja/ Kakinada Kaja

    The very mention of the name Kaja reminds everyone of Kakinada kaja, this crispy, cylindrical flaky, sticky sweet treat is popular not only across Andhra Pradesh but also across the nation......

    All purpose flour/Maida - 2 cups
    Sugar - 2cups
    Rice Flour - 3 tsp
    Ghee - 3tsp
    Soda bi carb. - 2 pinches
    Oil for deep frying

    Procedure :

    • Take maida/flour in a bowl, add ghee, baking powder to the maida/ flour, add sufficient water to make a dough, knead well. The dough should be like puri or chapathi dough. Pinch the dough, roll the dough into big chapathi, and keep it aside, and roll two more chapathies. Mix rice flour and ghee in to a paste, lightly smear this paste on the chapathi, place another chapathi on top of it and again smear the paste on chapati and place another chapathi(it should be stack of 3 chapathies), and roll it like a mat and cut it into 1''pieces, roll them little, lengthwise. Keep aside. Now make a sugar syrup with one string consistency. Keep aside. Heat oil and deep fry the kajas and drop them into the sugar syrup. Let the kaja absorb the syrup for a while. Remove from the syrup and keep aside. Repeat the process for the remaining kajas. Once again drop the kajas in the sugar syrup so that they nicely absorb the sugar syrup. Remove from the them in the container, they can be stored for 15days.

    This flaky Kakinada Kaja is going to "Speciality Food Event" hosted by Simple Indian Food-An Easy Cooking Blog.

    Friday, November 20, 2009

    Kobbari Pachadi/ Coconut Chutney

    Coconut I am not talking about the regular coconut chutney that is served with idli and dosa. What I’m talking about is the coconut pachadi that is prepared only to be eaten with rice. The magic taste of this pachadi/chutney is all bout its texture, which should be coarsely ground but not to a smooth paste. Of course, not to mention the seasoning with curry leaves make it more flavourful.


    • 1 1/4 cup of fresh coconut(pieces)
    • 1/2 tsp. cumin seeds
    • 1/2 tsp. urad dal
    • 1 Tbsp. chana dal
    • 1tsp.coriander seeds
    • 1/2tsp.peanuts
    • 7-8 dry red chillis
    • gooseberry sized tamarind(soaked in water for about 15min.)
    • 3tsp.oil
    • salt to taste


    • 1/2tsp. mustard seeds
    • 1tsp. split urad dal
    • 2springs curry leaves
    • 1/2tsp. oil


    • Heat oil in a pan, add cumin, fry for for few seconds,then add whole red chillies, urad dal, chana dal, coriander seeds, peanuts and fry them until they get nice golden brown color, at last add the coconut pieces, fry for a minute, remove from heat and let it cool.
    • Once cool, grind the toasted ingredients, tamarind, salt to a slightly coarse paste by adding very little water, it shouldn't be made to a smooth paste.
    • Heat oil in a small pan, once hot, add mustard seeds, once they splutter add black gram and let it get light golden brown color, then add curry leaves and fry them for a few seconds, til the curry leaves turn dark green in color. Then add the seasoning to the ground kobbari/coconut, mix well. For additional flavor add big pieces of onion(totally optional), mix well and serve it with steamy white rice and ghee.

    Thursday, November 19, 2009

    Kodi Guddu Beerakaaya Kura/ Egg, Ridgegourd Curry

    This is one vegetable that has mild sweet taste and which can be paired with Boiled eggs,fresh prawns and even with dried prawns.....these combinations are unique in our coastal region. Among them, one delectable combination is ridge gourd with boiled eggs, these simple combinations make the meal delicious with roties or steamed rice....

    • Ingredients:
      2lb.ridge gourd(peeled and chopped), eggs(as required, boiled, shelled, make 3 slits along the sides), 1 large onion(roughly chopped), 1tomato(diced), 1/2tbsp. oil, 1/2tsp. mustard seeds, 1/2tsp. cumin seeds, 2 green chillis( slit length wise), 1/ chilli powder(adjust as per taste, but this curry is intended to be mild), 1/4tsp.coriander powder, 4garlic pods(slightly crushed), 2springs curry leaves, 1/4tsp.turmeric, salt to taste.


    • Add 1/2tsp. of oil, once it's warm add little turmeric powder, slit eggs, roast them for a min., remove and keep aside( the other crust can be little brown), in the same pan, add the remaining oil, once it's hot enough add mustard seeds, cumin , once they start to splutter add the crushed garlic, curry leaves, green chillis, mix well, fry til curry leaves turn dark green in color, now add the chopped onions and saute till transparent, then add tomato and fry until the tomatoes are pulped up. Add the chopped ridge gourd, mix well and cook for 8-10 mins., on medium heat, now water oozes from ridge gourad , then add salt and cook for another 7mins., on medium heat, then add the roasted eggs, reduce the flame, and simmer for 5 min., and cook until you get the desired consistency(it should be little watery), then turn off heat and serve hot with rotis or steamed white rice.

    Wednesday, November 18, 2009

    Bendakaya Masala/ Bhindi Masala(Andhra Style)

    This is one more tasty curry of Bhindi.....this is little different from North Indian Bhindi's totally infused with Andhra's an age old recipe from my grand mother, I cook Bendakaya Pulusu/Bhindi In tamarind sauce and Bendakaya Vepudu/Bhindi fry, these two curries only go with rice, but this curry will go well with both rice and roti.....when I was young, I'm not much into this, as it is not as crunchy as Bhindi I simply love this curry.......tastes do change as we grow( we cook!!!).

    • 1lb.Bendakaya/bhindi(cleaned, cut in 1''pieces).

    To Grind:

    • 2tsp.shredded coconut, 1/2tsp.dhania powder, chilli powder, 1/4tsp.jeera, 1/4 medium onion. Grind all these ingredients to a coarse paste by adding little water(onion should be very coarse, not smooth paste).


    • 4tsp.oil, 1/2tsp.mustard and jeera each, 1spring curry leaves.


    • Heat oil in a pan, once it's hot add mustard and jeera, once they start to splutter, add curry leaves, bhindi pieces, turmeric, mix well, cover and cook on medium heat, cook covered till little soft, now remove the lid, add salt and continue frying on medium heat until bhindi is totally cooked and crunchy, now add the ground paste to bhindi pieces, mix well, increase the flame to medium high, stir continiously to avoid sticking at the bottom(coconut has the tendency of sticking fast)and cook till the raw smell of the paste is gone and the masala is totally dry and well coated to bhindis........serve it with steamed rice or roties.

    Tip: Salt should not be added in the starting, as salt leaves water and makes bhindi soggy and gooey, so it's better to add once the bindi is 1/4done.

    Tuesday, November 17, 2009

    Restaurant Style Rasam

    I know all of us mostly like home made comfort food......but, sometimes feel like a change to the restaurant.....such time we do have the favorite comfort food in restaurant such change is this yummy yum.....Rasam, that too in Andhra Restaurant style, I have not name it "R.S Rasam....", people who have tasted this rasam at my place could not resist it, they named it so .....most of them act like kids while eating this.....humm...they even lick their finger too.....some of them drink it in cups, most of them end up in pulling the recipe......need not take my word for this.....if u try u will know it......need not be a Southern Indian relish Rasam.......the best combination for Veg-people, is Rasam Rice with potato curry and if Non-Veg-people it's always with chichken.....ok.ok..I know I have already told lot about rasam, Now the recipe fallows..............

    • 1cup cooked toor dhal, 2medium ripe tomatoes( boiled, peeled and pureed), 2tsp.tamarind extract(soak a small Gooseberry sized tamarind in 1/4cup of water and squeeze the extract), 2tsp. Rasam powder of your choice(I use MTR rasam powder or Home made powder), 1/4tsp.turmeric powder, salt to taste, 2pods garlic(crushed), 1/2tsp.jaggery, 2springs curry leaves, coriander leaves for garnishing, 1tsp.oil(if generous add ghee, it enhances the taste of rasam), 2no.whole redchillies,1tsp.jeera, 1tsp.mustard, 1/4tsp.Asafoetida.


    • Add cooked dhal, tamarind extract, tomato puree, turmeric, salt and 3&1/2cups of water in a pan, cook on medium high heat til it comes to a rolling boil, then reduce the flame to medium, add rasam powder and allow to boil. Meanwhile in a pan add oil/ghee, once it is hot, add whole red chillies, mustard, jeera, crushed garlic, asafoetida, once they start to splutter, add this seasoning, jaggery, curry leaves, coriander leaves to rasam, increase the flame to medium high and cook it until it comes to a rolling boil(it takes about a min.), immediately remove from the flame(rasam should not be cooked for a long time after adding rasam powder and seasoning, over boiling spoils the taste of rasam)....serve it with steamed white rice.......

    Monday, November 16, 2009

    Vada Pav

    Love Street Foods of Mumbai...........

    How to make Vadas for Vada Pav: Click *here*

    Garlic Powder:

    • 1cup dessicated coconut, 2Tbsp.chili powder, 1tsp.chopped garlic, 1/4 tsp.tamarind extract( I used 2'' piece of tamarind), Salt to taste.


    • Dry roast coconut, tamarind till they turn slightly brown, grind them with all other ingredients, do not add water while grinding, it's a dry powder. It can be stored in air tight containers for about a month.
  • Sweet chutney :

    • Tamarind (berry sized tamarind, soaked in warm water for about 30min.), 1/2 tsp. jaggery, Salt to taste, grind them to a fine paste. In a pan add this paste and boil until you get saucy consistency, then remove from the flame, cool it and store it in a air tight container, refrigerate it, can be preserved for 2-3months.

    Making vada pav:

    • Take pav (I used Sunbeam Dinner rolls, which are slightly smaller than the actual pav that we get in India). Cut open the rolls horizontally, taking care one end is still connected to pav, spread 11/2tsp. garlic powder(adjust as per spice levels), then sweet chutney and can add little onion for crunch(optional) and place vada and relish yummy Vada Pav.

    Friday, November 13, 2009

    Jeedipappu Pakam/ Cashew nut Burfi

    Jeedipappu pakam/ Cashew nut Burfi.......yep, this is all about the popular sweet that we get in G. Pulla Reddy sweet shops in Andhra Pradesh, this is hot favorite of many......I myself enjoyed it a lot when we were in Hyderaba, now missing it, so I have tried it myself.....It came out so good. Here is the recipe for this most tempting sweet.........


    • 2 cups Cashew nuts, 1/2 cup Jaggery, 1/2 cup Sugar, 1/2tsp.Cardamom powder, 1/4tsp. ghee to grease.
    • In a thick bottomed, wide pan, heat jaggery, sugar with 1/4 cup of water, bring them to boil, now you see lots of bubbles, keep stirring until it gets to a thick syrupy consistency.( to check the consistency, drop few drops of syrup in a bowl of water, it should solidify into soft threads). Now add cardamom powder, cashew nuts and stir constantly for few minutes, then turn off the heat and pour this mixture onto a ghee greased pan, leave it to cool. When cooled, break them to pieces (need not be fancy, I like to brake them in random shapes, which is quite easy). Store them in an airtight container.

    Thursday, November 12, 2009

    Pachi Pulusu

    Hi friends...........if u have strong palates try this Rasam.......This typical rasam is from coastal Andhra Pradesh. Pachi Pulusu means Raw Rasam, usually served cold with hot rice.

    • Tamarind(1/2 lemon sized), 1tsp.Jaggery, 1 medium Onion(finely chopped), 2red Chillis, 1tsp.Jeera, 2Green Chilli, A fist full of Coriander leaves(chopped), 2tsp.Oil, 2tsp.Mustard seeds, 1spring Curry Leaves, 3cups Water, Salt to taste.
    • Soak the tamarind in water if 15min., squeeze out the pulp. Add this pulp, jaggery to 3cups of water, let the jaggery dissolve. Char red and green chillies on the direct flame, if not dry roast them till the green chillies skin turn brown, crush them with ur had and add them to the water. Then add the chopped onions, coriander leaves, curry leaves, salt mix well and keep it aside for 15min., this helps to incorporate the flavors. In a pan heat oil, once it hot add mustard and jeera, once they start to splutter, add this seasoning to the tamarind mixture, mix well ...............Serve it with piping hot steamed rice.

    Wednesday, November 11, 2009

    Paav Bhaji

    Paav Bhaji is the most popular street food of India, which need no introduction.........I was born and brought up in southern part of India, and I had no idea what's Paav Bhaji until I was married and of to Bombay.....I was introduced to this by "J", who's a big fan of Phav Bhaji and Vada Pav. So, years after also, his love for them continued and it has become one of our comfort food.......

    • 5 medium size potatoes(boiled and peeled), 2cups tomatoes (diced), 1cup capsicum/green pepper, 1cup gen peas (I used frozen ones), 1/2cup cauliflower, 1/2cup carrot, 2cups onions(chopped), 2cloves garlic(chopped), 1/2cup coriander leaves, chilli powder, 1/2tsp. garam masala, 2tsp.paav bhaji masala, 2tsp. lemon juice, salt to taste.


    • Add green pepper, carrot, green peas, cauliflower in the food processor and chop them to fine pieces. In a pan add 4tsp.butter, once it's warm enough add chopped garlic, 1 cup chopped onions(use remaining onion for garnishing) and fry till they are translucent. Now add the garam masala, chilli powder,tomatoes and cook till they are soft. Now add the paav bhaji masala of your choice and cook the tomatoes until they pulp up. Then add the vegetable mixture to it, mix it well, cover and cook till the vegetables are totally cooked, then add the boiled and mashed potato, mix well and cook till the mixture thickens, add salt and boil it until you get the desired consistency. Then add generous amount of butter, mix it well and remove from the heat.


    • Apply butter to pav, and roast pav until they turn golden brown. While serving add chopped onions, coriander leaves, required amount of lemon juice to bhaji.

    Tuesday, November 10, 2009

    Aloo Vankaya Kura/ Potato & Brijal Curry

    This is an winning combination, the combination of these veggies itself give an unique flavor and texture to the curry.


    • 2potatoes, 1/2lb.brinjals(purple or green), 1medium onion(roughly chopped), 3tsp.oil, 1/2tsp.mustard and jeera each, 1/2tsp.ginger garlic paste, 1spring curry leaves, chilli powder, 1/4tsp.turmeric, 1tsp.coriander powder, 1/4tsp.garam masala, salt to taste.

    • Boil the potatoes and cut them into 1''cubes, and cut the brinjals to 2''pieces.
    • In a pan heat oil, once it hot add jeera and mustard, once they start to splutter add onions, curry leaves and fry till the onions are translucent, add ginger garlic paste and fry for a min., then add the boiled potato pieces, brinjal pieces, salt, turmeric, red chilli powder, coriander powder, mix well, cover and cook till the brinjal pieces are 3/4 done.
    • Remove the cover and cook on medium heat until the brinjal pieces are totally cooked(I like to over cook the brinjal in this curry, this enhances the flavor and add a good texture to the curry).
    • Add garam masala, mix well and remove from the flame. Serve it as side for roti or rice.

    Monday, November 9, 2009

    Cauliflower Kurma

    This Kurma will go well with rice and roti...........this is one of my personal favorite. I even enjoy this Kurma with Idli too...


    • 2tsp.cashews(soaked for 15min.), 2tsp.coconut(shredded),1onion(finely chopped), 2tomatoes(diced), 1/2tsp.ginger garlic paste, 1medium sized Cauliflower(cut into bite size florets), chilli powder, 1/2tsp. coriander powder, 1/4tsp.garam masala, 1/4tsp.turmeric, salt to taste, 2tsp.oil, 1tsp.jeera, 2cloves, 2bay leaves, 2''cinnamon piece, 1spring curry leaves, coriander leaves for garnishing.


    • Grind coconut and cashew to fine paste and keep it aside. Heat oil in a pan, once it's hot add jeera, cloves, bay leaves, cinnamon once they start to spread the aroma add chopped onion and fry till they are translucent, then add ginger garlic paste, curry leaves and fry for a min. then add tomatoes, turmeric powder, red chilli powder, salt,coriander powder, cover and cook until the tomatoes are totally pulped up. Add cauliflower and fry for 2min., then add the ground masala paste, mix well, add about 1cup of water, cover and cook until the cauliflower is cooked(it takes appx.4-5min.). Don't cook for a long time or else the cauliflower will become too soft and soggy. Once the cauliflower is cooked and the gravy reaches the desired consistency, add garam masala, mix well (I like to have saucy consistency), remove from the heat and garnish with coriander leaves and serve it with steamed rice or roti.

    Friday, November 6, 2009

    Badam Palu/ Badam Milk

    Hurray!!!!! Hurray!!!!! I'm so exited to write this post, it's my 200th post....Hummm....About Badam Milk.......Simply....It's a delicately flavored milk with Almonds, Cardamom, crunchy Chironji and Saffron............ all these just make it tasty and a mighty nutritious punch ...The most lovely this about this drink is, it can be had as a hot drink on cold days and as a chilled one in summer.

    • 20no.Almonds (soaked for about 2hrs. or In boiled water for 30 mins.), 3cups Milk, 3Tbsp.Sugar, Few Stands Saffron(soaked in3Tbsp. warm milk for 5min.), 4no.Cardamom(powdered), 2Tbsp.Chironji(optional).

    • Peel the skin of the soaked almonds. Grind the Almonds to a coarse paste just by adding required amount of milk(if not using chironji keep 4almonds aside, finely chop them). In a thick bottom pan bring the milk to a boil, then add almond paste, saffron strands soaked in milk, sugar and cardamom powder, boil on low heat for bout 5min., Now garnish it with chironji or chopped almonds. Serve it hot or tastes delicious.

    Wednesday, November 4, 2009

    Tomato,Spring Onion Curry

    This is my fav. curry with simple flavors. I have learnt this from my mom...she used to make this curry with spring onions that are grown in our backyard....she even uses spring onions in gongura pachadi also.......


    • 2Onions(finely chopped), 4Medium Tomatoes(diced), 4Green chillies(finely chopped), 1cup Spring Onions(roughly chopped, green and white), 2cloves Garlic(crushed), 2springs Curry leaves, 1/4tsp.Turmeric powder, 2tsp.Oil,1/2tsp.jeera, 1/2tsp.mustard, 1/2tsp.Cumin powder, 1/2 tsp.Coriander powder, 1/2tsp.Garam masala, Salt to taste, 2tsp.Red chilli powder, 1tsp.Tamarind extract or paste.


    • Chop onions, tomatoes, green chillies and spring onions and keep aside. Heat oil in a pan, once it hot add mustard and jeera, once they start to splutter add onions, green chillies and curry leaves and fry till the onions are translucent, then add the tomatoes, chopped spring onions, salt, turmeric powder, tamarind extract, mix well, cover and cook till the tomatoes are soft(need not add any water, as tomatoes gives required water for the gravy), if the curry is too thick add 1/4cup of water, the consistency of the curry should be little saucy, now add cumin powder, coriander powder, garam masala powder, crushed garlic, mix well and cook for 2min. Serve it with rice or roti.

    Aloo Bonda/ Batata Vada

    This is one simple snack and even can be used as Vada to make Vada Pav.........

    • For making these Bondas/Vadas we need to make Potato Curry and Besan Batter. For Potato Curry click Here. Make lemon sized balls with potato curry and keep them aside.

    Besan Batter:

    • In a bowl add 1 cup besan, 1/4cup rice flour, 1/ chilli powder, salt to taste, water and mix well and soft (the consistency should be little thick that of a dosa batter). In a pan heat oil, once it is hot dip the potato balls in the besan batter and drop them in the hot oil and fry them until they are light gold brown in color, drain them on paper towel .....Serve them with chutney of your choice. These can also be used as Vadas for Vada Pav.

    Tuesday, November 3, 2009

    Chow Chow Kootu

    This is one simple and delicious curry that I have tried from Priya Tasty Recipes, it turned out soo good. I have simply cut and copied the recipe below......


    • 1no Chayote (chopped), 1no Onion(chopped), 1no Tomato(chopped), 1cup Cooked moongdal, 1/2tsp. Turmeric powder, 2nos Green chillies( slit opened), Salt ro taste, 2tsp.Oil, 1/2tsp. Mustard seeds, 1tsp.Urad dal, 1no Dry red chillies, 1tbsp. Chopped coriander leaves.

    To roast & grind:

    • 2tbsp. Coriander seeds, 1tsp. Fenugreek seeds, 3tbsp. Grated coconut, 1/4tsp. Asafoetida, 4nos Dry red chillies, 1tbsp. Urad dal, Dry roast all these ingredients one by one in simmer flame, grind all these dry roasted spices into a coarse powder, keep aside..


    • Heat enough oil in a kadai, let splutters the mustard seeds, dry red chillies and urad dal, add the chopped onions, chopped tomatoes and slit opened green chillies and sauté until the onions turns transculent and tomatoes turns add the chopped chayote pieces, sauté for few minutes, add the cooked moongdal, turmeric powder, salt to the half cooked veggies..bring everything to boil, now add the coarse spice powder and chopped coriander leaves to the kootu, cook for a while and put off the stove...

    Monday, November 2, 2009

    Mamididaya Chepala Pulusu/ Fish Curry with Raw Mango

    Pulusu means a saucy gravy with tamarind juice, adding fish and mango to it make it so special. I want to share this recipe with you all, who crave for the tasty Chepala Pulusu.......................You can also find the recipe for "Nellore Chepala pulusu" Here.


    • 5 medium pieces of Fish( I used Salmon)1/2 cup Red Onions(sliced), 1Tomato(sliced), 1/2 cup big chunks of raw mango,Tamarind – lemon sized ball(soaked for 10min.),2-3tsp.Red chilli powder(adjust as per the taste), 1/4tsp.Turmeric powder, salt to taste, 1tsp.mustard seeds, 1tsp.2 springs curry leaves, 3tbsp.oil, 2 cups Water.

    Msala Powder:

    • 1tsp.methi seeds, 1/2tsp.mustard seeds, 1tsp. coriander seeds, 2 flakes of garlic. Dry roast all the ingredients except for the garlic and grind them into fine powder and then add garlic and crush it little and keep the powder aside.


    • Make thick tamarind pulp with 1/2 cup water and soaked tamarind and keep aside.In a pan heat the oil,once the oil is heated add mustard seeds and curry leaves. When the mustard seeds start spluttering add the onions pieces and saute them till soft, then add tomato pieces and raw mango pieces and Cook for about 3min. now add the tamarind pulp and 2 cups of water, cover it with the lid and let it come to boil. Then add salt, turmeric powder, Red chilli powder and mix well. Now add the fish pieces to the boiling gravy and cover it with the lid, cook on high flame for 10min. After 10min carefully turn the fish pieces and cook for another 15min. on medium flame, until the gravy comes to a saucy consistency(should not be very tick), now sprinkle the masala powder that we have prepared before, mix well and remove it form the flame...Serve it Hot with steamed rice........... This curry tastes even better the next the flavors incorporate into the fish.

    Friday, October 30, 2009

    Masala Peanuts


    • 1cup Peanuts, A pinch asafoetida, 2tsp.Besan, 2tsp.Rice flour, 1tsp.Chili Powder, 1/4tsp.Pepper Powder, 1/4tsp.Turmeric powder, Salt to taste, Oil for deep frying.

    • Mix all ingredients, except oil. Sprinkle 1-2 tbsp.of water and make sure the paste is well coated to the peanuts. Deep fry them in hot oil. While adding peanuts in hot oil, lightly oil the hand(it will help to loosen them with your fingers and avoid lumps). fry them in the oil til they are light golden in color, fry them in batches, do not keep mixing, otherwise the masala drops off in the oil. Take out on a paper towel and let them cool, peanut get crunchy when they are cooled.........

    Thursday, October 29, 2009

    Vankaya Tomato Curry/ Eggplant and Tomato Curry

    These days I'm ringing myself around comfort food.....this is one of the best and typical Andhra curry, like any other curry it also has many variations, but this is my version, which is an altered version of vahchef......

    • 1lb. Eggplant(purple kind, cut into 1''pieces), 1Medium Onion(chopped), 2Tomatoes(diced), 3tsp.Oil, 1/2tsp.Mustard and Jeera each, 2Spring Curry Leaves, 2tsp.Red Chilli Powder, 1/4tsp.turmeric powder, 3/4tsp.Dhania Powder, Coriander leaves for garnishing, Salt to taste.

    Powder: Dry roast 2tsp.Pea nuts and 2tsp.Sesame seeds and grind them to a fine powder.

  • Method:

    • In a pan heat oil, once it is hot, add jeera and mustard, once they start to splutter add curry leaves and onions and fry til the onions are translucent, then add tomatoes, eggplant pieces, salt, turmeric, red chilli powder, coriander powder, 1/2cup water, close it with lid, cook on medium heat until the eggplant pieces are totally cooked, now adjust the spices and add the ground peanut & sesame powder and cook for few seconds, then remove from the flame and garnish with coriander leaves.....this will go good with steamed rice and roti.

    Wednesday, October 28, 2009

    Chikkudukaya Tomato Kura/ Indian Broad Beans with Tomato

    when the days are pretty busy, and 'am craving for light and comfort food , the first thing that I turn on, is this curry . This is a simple curry with onion and tomato base, enriched with the seasoning and curry leaves.

    • Ingredients:
      2tbsp.Oil, 1lb.Chikkudukayalu/Broad Beans(cut into 1''pieces), 1medium sized onion(chopped), 5 green chillies (finely chopped), 2 springs curry leaves, 1/2tsp. cumin seeds, 1/2tsp. mustard seeds, 1/4 tsp. turmeric powder, 4ripe tomatoes(diced), 1/2tsp.Red Chilly Powder, 1/2tsp.coriander powder, Salt to taste.


    • In a pan, boil about 4 cups of water, to the boiling water add the cut beans, a pinch of salt and let it boil for 10mins. or till soft, drain the water squeeze out the excess water and keep it aside. Heat oil in a pan, once it's hot add cumin,mustard seeds, when they start to splutter, add curry leaves, green chillies, turmeric and fry for about few seconds, then add chopped onion, salt and fry till the onions are translucent. Now add the cooked beans, chilly powder, mix well, cover and cook on medium flame for 5mins. stirring in between to avoid sticking. Then add tomatoes, coriander powder, cover and cook on medium heat until the tomatoes are soft. Then remove the cover and cook on high flame for about 3mins., the curry should be in little saucy consistency..... Serve it hot with steamed rice.

    Tuesday, October 27, 2009


    Murukulu are our traditionl and fav. snack......the simple, tasty and standard recipe for Murukulu fallows........Mostly this recipe doesn't go wrong.

    Things needed: Muruku Press
    • 2Cup Rice flour, 1/2cup Urad dal, 2tsp.jeera, 4tsp.sesame seeds, Oil for deep frying+ 3tbsp.Oil (hot), 1tsp.Red chilli powder, Salt to taste.
    • Dry roast urad dal and grind it into a fine powder and keep it aside. In a wide bowl add rice flour, urad dal powder, chili powder, salt, sesame seeds and jeera mix it well, then add 3tbsp.oil(hot oil),mix it well, by adding enough water make a dough of roti dough consistency. In a deep frying pan add oil for deep frying, once the oil is hot enough for frying(oil should not be too hot, this makes murukulu get burnt), then take muruku mould keep enough dough in to it, press it in hot oil, fry them until they are light golden brown in color, fry murukulu in batches and drain on a paper towel. It can stay up to 2 weeks in air tight container.

    Monday, October 26, 2009

    Rajma Chawal(Kidney Bean Curry Served With Rice)

    Rajma Chawal is a simple, yet great combination.........I love to have Rajma with rice rather than with roti......I believe simple combinations make wonderful dishes one among such dishes is Rajma Chawal.......


    1cup Rajma(soak for 8hrs. or overnight), 1Onion(grated), 2green chillies(diced), 2tomatoes(pureed), 2tsp.Oil, 2Bay Leaves, 2Cloves, 1tsp.Ginger(grated), 1/2tsp.Coriander Powder, 1/4tsp.Red Chilli Powder( adjust as per spice levels), 1/2tsp.Cumin Powder, 1/4tsp.Black Salt, 1/4tsp.Garam Masala, Salt to Taste.


    • Cook the soaked rajma, if using pressure cooker, cooker for 2 whistles, lightly mash the cooked rajma with a spatula, this will help in the consistency of the curry and even rajma soaks up the flavours.
    • In a pan heat oil, once it's hot add bay leaves, cloves, once they start spreading the aroma add the grated onion, green chillies and fry till the onion mixture gets little brown color, now add the tomato puree and fry until the raw smell of the tomatoes is gone(it takes appx.2-3min.), then add coriander powder, cumin powder, red chilli powder and fry for a min., then add the cooked rajma and 2cups of water and allow it to boil on medium heat for 10min., or until the gravy comes to an semi liquid consistency, then add the grated ginger, black salt and garam masala, mix well and remove it from the flame.........

    Serve it with STEAMED RICE.

    I'm Sending this to My Legume Love Affair announced by Cook sister ,event created and administered by Susan of The Well-Seasoned Cook , And also to "JFI: Rajma Event" hosted by Divya of Divya-Dilse and Indira of Mahanandi .

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