Monday, March 30, 2009

Happy Ugadi

Ugadi Pachadi

Ugadi is Telugu New Year, in Telugu Ugadi means, beginning of a new year,which is celebrated in Vasanta Rutuvu.... the most authentic tradition of Ugadi is preparing Uadi Pachadi....which represents itself the flavours of life, it has the sweetness of jaggery, the sourness of tamarind, the bitterness of neem flower and the Vagaru of green mango, hot of the chilli powder and salty taste of, this unique pachadi is Incorporated with all the six essential elements of life....But, as I'm in a place where I couldn't find neem flower,so I have substituted it with little bitter guard skin.......what to do?

I know that every Telugu Girl know how to do this Pachadi, there are many variations in making this, I'm posting my method here............

2tbsp.fresh raw mango finely chopped,with skin, 1/2tsp.Neem flowers( I have used bitter guard skin instead), 1tbsp.grated jaggery, 4 tbsp. thick tamarind pulp, pinch of red chilli pwd., a pinch of salt.

Mix all the above ingredients to form a saucy consistency....If you like it to be little watery in consistency add little water......

Annam Payasam,Rice pudding

This Payasam is also called paramannam.............which means food of goods, it is prepared for festivals and house warming occasions..........this is simple to prepare and tastes Delicious.


1/2 cup raw rice washed and soaked for about half-an-hour, 1/2 cup sugar, 1liter 2% milk, pinch of salt, 1/4 tsp. cardamom pwd., 1 tbsp. ghee, 1fistful of cashew nuts,1fistful of raisins.

In a pan add a tbsp. of ghee and fry the cashew nuts and raisins till golden brown and remove from pan, keep aside.In a thick bottomed vessel, bring milk to a boil. Lower heat and add the rice to the milk. Cook until the rice is soft and the mixture turns thick,now add the sugar and keep it on the flame until the sugar melts,now remove from heat , add cardamom pwd., salt and fried cashews and raisins. Serve warm or cold............I like it better when it is cold...

Mango Rice, mamidikaya Pulihora

I have used only a little piece of mango to make Ugadi Pachadi, so I used the rest to make this rice......this is simple to make, it aslo comes under the family of pulihora......but the flavour and tangy taste of raw mango make this a special dish............

3 cups cooked white rice,2 cups grated raw mango,(skin peeled)
2 tbsp. oil
1 tsp. mustard seeds
1 tbsp. channa dal
1 tbsp. urad dal
3 whole red chillies
6-8 slit green chillies
1/4 tsp asafoetida
1/4 tsp turmeric
2 springs curry leaves
Heat oil in a pan, add the seasoning ingredients and fry then until they turn golden brown on medium heat. Now add the red chillies, green chillies, curry leaves, turmeric pwd. and asafoetida, and fry them for a min., then add the grated mango and stir fry it for about 2 min.( do not fry it for long time ,it may loose its unique flavour), now add the mango mixture and salt to the cooked rice and toss them well until the salt and seasoning is properly blended with rice......

Avada,Perugu Vada,Dahi Vada

This is also one of the most popular and authentic dish of South India, enriched with simple seasoning..........and aroma of curry leaves....

Urad dal 1 cup, Salt to taste,Oil for deep frying.

Flavouring Yogurt/curd :
Yogurt 2 cups, 3no. Green Chillies(adj. as per taste), Ginger 1" piece, 1/4tsp.turmeric Powder.

1/2tsp. urad dal, 1/2 tsp.Mustard Seeds, 1/4 tsp.Cumin Seeds, 2 springs Curry Leaves,1tbsp.0il

Soak urad dal in water for 1hr.Grind the urad dal with little salt into smooth paste, adding little water.Roughly chop ginger and green chillers and coarsely grind them. In a wide vessel, whisk yogurt, ground ginger green chilli paste, turmeric powder and salt and keep it aside. Now heat oil in a pan, add all seasoning ingredients, remove from heat once they turn Golden brown colour and add into the yogurt. In an another wide vessel take warm water and keep it aside.
In a pan, heat oil and fry the vadas on both sides until light brown, remove the fried vadas from hot oil and soak in warm water for few seconds, then squeeze and remove the excess water, and put the vadas in the seasoned yogurt/curd. Repeat the same with all the fried vadas.Leave the vadas in yogurt/curd for at least 30 min. to absorb all the flavors.....

Bobbattlu, Puran Poli

Banana Halwa

One day,while I was searching in google for the sweets made of banana, I finally I landed on this recipe.........I felt it is simple, easy and totally new to I have tried my hand in turned out to be good.....It is a good sweet for people with sweet tooth......................It has perfect texture and taste of the store bought halwa......................


10 big bananas(plantain variety), Mashed properly with hand, 3 cups - sugar,1 tsp - cardamom,4 Tsp.ghee, 2tsp.toasted cashews.

Take a heavy bottomed pan.Heat it and then add the mashed bananas to this heated pan, continuously stir it till it turns slightly brown now add 3 cups of sugar and continue stirring it till it turns dark brown and it starts leaving the bottom of the pan and forms a combined single mass. Now add ghee,cashew and stir ,be careful at this point, to prevent it from sticking to the bottom of the pan. Greece a plate with oil/ butter /ghee and keep aside. Now pour the mass of the banana into this plate and allow it to cool.When its almost cool draw lines in desired shapes and allow it to cool completely then cut and store in a box.It lasts for more than a month .

Monday, March 23, 2009

Fish Fry

Gongura Pachadi(Red Sorrel Leaves)

Gongura is very popular and quintessential element of Andhra cuisine, we can make many heavenly dishes using these sour leaves.....some of the delicacies are Gongura Pachadi,Gongura Pappu and Gongura mutton.....Even we can make Gongura pickle....which can be preserved for year or so.....But, here I'm posting the recipe of simple Gongura Pachadi.....which can be stored in the refrigerator for about 3-4 weeks. Having steamy hot rice with Gongora pachadi and ghee is really awesome.....even it tastes good .....with plain home made yogurt and rice. The sourness of the chutney compliments the yogurt very well.


1 bunch of Gongura leaves(separated and washed),red onion chopped into cubes, 5-6 Green chillies, Salt to taste,3 pods of garlic, 1tbsp.Channa dal, 1tbsp.Urad dal, 8 no. whole red Chilies, 1tbsp. coriander seeds,1tbsp. Methi seeds, 1tbsp.mustard seeds, 1/4tsp.asafoetida, 3tsp.oil+1tbsp.oil.

In a pan take 1tbsp.oil, once it is hot add Channa dal, Urad dal, whole red Chilies, coriander seeds,Methi seeds, mustard seeds and asafoetida and fry them until they turn light brown in color, and set them aside. In another pan heat 3tsp.oil,once it is hot add gongura leaves along green chillies and fry until soft, then grind the leaves along with fried ingredients, tamarind and garlic into a paste, add salt to the above paste and mix well,then add chopped red onions to the pachadi.....mouth watering Andhra special is ready......seasoning is not necessary for this pachadi.....

Methi Rice

Friday, March 20, 2009

Vegetable Cutlets

Thursday, March 19, 2009

Cabbage Rolls

Few days back,our friends invited us for tea, we had a great time over there......a cup of hot tea with friends on a snowy day.....what's more warm then this?......she served us steamy cabbage rolls which were sooo tasty, simply looked like dumplings...I have fallen in love with these for the first bite itself......These are simple eats with delicious taste......I have tried them yesterday.....they are simple to make and healthy to eat...............

Cabbage Wrap: Rinse the cabbage,Pull off 8-10 large unbroken leaves and in a large pan, bring water to boil, add the cabbage leaves and salt and simmer it for 4min. Remove the cabbage and let it drain,so now the leaves are soft to roll.


Ingredients:1boiled potato(cut into small pieces),1/4cup onions(finely chopped), 2tsp.chopped garlic, 1/4cup capsicum(finely chopped),1/4cup corn,1/4cup carrot(finely chopped),1tsp.pepper/finely chopped green chillies,salt to taste.

In a skillet, saute the onions and garlic in oil, until the onions are lightly brown,now add the chopped capsicum,carrot,corn, boiled potato,pepper and salt, mix well and remove it from the heat once the vegetables are soft.(if preferable, you can even add little garam masala to the stuffing) Place 2 tablespoons of the stuffing in the center of the cabbage leaves and, roll the whole leaf tightly, as you would do a small bundle.....complete filling all the leaves and then place them in the steaming basket and steam them for about 10min. or until the leaves turn into pale white color.....Carefully remove the rolls and place them on the serving plate and top them with chilli garlic sauce......Serve them hot......

Sunday, March 15, 2009

Nellore Chepala Pulusu (Nellore Fish Curry)

Nellore Chepala Pulusu is very famous in Andhra,it took the name of the region.....Even it is served all over the state with same menu name.....I'm from the same place,"Nellore".My mom is very good cook and she's having special hand in cooking non vegetarian, I thoroughly enjoyed my mothers cooking..............but still craving for...........this is the recipe of my Mom.........which is my fav...I want to share this recipe with you all.... who crave for the tasty recipe of Nellore Chepala Pulusu.......................


5 medium pieces of Fish( I used Salmon)1/2 cup Red Onions(sliced), 1Tomato(sliced), 1/2 cup big chunks of raw mango(optional),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.

Gutti Vankaya Kura

These are the measurements given for 2lb.brinjals.


1/4cup sesame seeds,1/4cup peanuts, 4tsp.poppy seeds(soaked for about 10 min.), 3tbsp. chana dal, 2tbsp.urad dal, 2 garlic cloves, 1 small stick of Cinnamon, 2cloves, 2tsp.coriander powder, 3tsp.tamarind pulp, oil - 1 tbsp.

In a pan add oil, once it is hot add peanuts,chana dal,urad dal and fry them until golden brown now add cloves,Cinnamon and sesame seeds and fry them for 2min. and remove them from the flame and allow it to cool,then add garlic,poppy seeds,chilli powder, coriander powder, salt, tamarind pulp and grind it into a very smooth paste by adding little water.


Slit the brinjals in a plus shape (do not remove the stems). Divide the ground paste into two halves(one for stuffing and the other for gravy).Carefully stuff the ground paste into each brinjal slowly, so that the brinjal do not fall apart.

Ingredients: 3tbsp.oil, 1/2tsp.jeera and mustard seeds each,2springs of curry leaves, salt to taste, chilli powder,1/4tsp. turmeric powder,5tbsp.tamarind pulp,1/4 cup chopped onions, 1 tomato chopped.1 cup of water, coriander leaves for garnishing.
Heat oil in a pan,once it is hot add mustard, jeera and curry leaves,once they start to splutter, add onions, tomatoes and saute them for few minutes, then add the stuffed brinjals in the pan and cover them with a lid for about 5 min. or until they are tender(check in between to avoid sticking). Remove the lid, add the remaining portion of the ground paste, turmeric powder, chilli powder, salt,tamarind pulp,water and mix gently so that brinjals do not mash, now cook on the medium flame until the gray is thick.......garnish it with coriander leaves and serve it hot with steamed rice or roti................

Mirchi Bajji (Mirapakaya Bajjilu)

Mirchi Bajji is all time favorite for Andhra is served as an appetizer or an evening snack on a rainy day......but, I love to have it at any time........there are many variations to prepare this Bajji, but this is my version of it............


For these bajjis we need a special type of green chillies,that are little big and straight,so they will be convenient for stuffing(usually we find this variety in Indian stores). Take a green chilli, make a slit lengthwise in the middle, keeping the ends intact. With a knife remove the seeds and make space for stuffing.


The measurements given here are for 10 chillies.

Boil the potato and peel the skin and mash it, add salt, turmeric, salt to taste and 2tsp.lemon juice, 1/2tsp.carom seeds(ajwain seeds),1/4 chilli powder and mix them together and make the stuffing.


1 cup of besan, 1/4cup of rice flour, pinch of baking soda, salt to taste and 1/2cup water(if needed add little more water), mix them all together into thick batter (more like dosa batter).

Garnishing:Mix together chopped onion, salt to taste and 1/2 tsp. of lemon juice.


Stuff the chillies with the stuffing and dip them in the batter and drop them in the hot oil and deep fry them until they get little golden drain the excess oil from bajjis and make a slit in the bajjis and fill them with chopped onions mixed with lemon juice ............

Friday, March 13, 2009

Vegetable Bread Baskets


6 bread slices,2tbs.0il, 1/4cup green and red bell-peppers (chopped finely), 1/4cup corn, 1/2 cup onions (chopped finely), 1/2 cup mushrooms(chopped finely), 1 cup mixed cheese, 4 tbsp margarine(melted), 1/2 cup green chutney, salt to taste,black pepper to taste.

Cut the edges of the bread and keep aside. Preheat oven to 325 degrees, spray cooking spray on a muffin pan, then place each bread slice in the muffin cups. Shape them to form like a basket. You can even flatten them a bit using a rolling pin. Bake for 10-15 should just become hard and take the shape of a basket.Take a pan, add 1 tbsp olive or cooking oil, and saute the onions,corn and bell peppers until a bit tender. Add the chopped mushrooms, season with some salt, pepper and cook a little more.Now take each bread basket, spread some green chutney with a knife, then add a spoonful of the mixture to it, then spread the cheese on the top. Lightly brush the 4 corners of the basket with melted margarine so they don't get burnt.Transfer the cups back to the muffin pan, then bake at 200 degrees for about 7-8 minutes, just until the cheese melts. Now change the oven setting to Broil, and bake the baskets for another 1 minute.Remove from the oven, let them cool a bit and serve immediately.........................
It is little hard to get the shapes of baskets, I tried hard to get these shapes but couldn't get them perfectly.................................

veggie Chili Biscuit Bowl

This is a simple tea time snack on a rainy warm up and curl cozy. this is the recipe form Paula Deen's T.V show, but I made many changes to the original turned out good...........why not??????? its chili.......

Biscuit Bowls:
1tube,10ct. Ready to bake refrigerated biscuits(I used only 6 biscuits), Muffin tin, Cooking spray, Rolling pin.

Preheat oven to 350F. Invert the muffin tray and spray cooking spray, set aside. On a lightly floured surface, roll each biscuit into medium sized circle. Place a biscuit circle on the back of each muffin cup and press around the cup to form a bowl shape. Bake for 10 to 12 minutes or until lightly browned. Let cool slightly. Remove the biscuit bowls and set aside.

The measurements given here are for 6 biscuit bowls, I just made chili as per the instructions on the canned Chili Beans.

16,0z. canned Pinto Beans(in hot chili sauce), 1tbs. olive oil, 1 onion(diced), 2 cloves garlic(minced), 1 tsp hot chili powder(as per taste), 1 tbs.Cumin powder, 1/2 cup tomato Ketchup,2 cups water, Salt and pepper to taste,1/4cup celery(chopped), 1/2 cup shredded Mexican four cheese.

Heat oil in a pan. Add onions,garlic and celery and saute until they are soft, then add cumin powder, chili powder,tomato ketchup, water, canned beans, mix well and simmer for 30min. or until a medium thick texture is formed, if you wish to complete the process a bit faster you can also mash the beans, so chili gets thick soon.While its still warm, spoon it in the biscuit bowls and garnish with shredded cheese.............. Serve hot with tea..................

Thursday, March 12, 2009

Banana Walnut Cake

Wednesday, March 11, 2009

Chamadumpala pulusu (Taro root in Tamarind sauce)


5 chamadumpalu, 1/2onion diced,1 tomato diced, 3tsp.tamarind ,small piece jaggery,salt to taste,1/4tsp.turmeric, chilli powder.


4 tsp. oil, 1/4 tsp.mustard and jeera each, pinch of assafoetida, curry leaves and few coriander leaves for garnishing.

Boil chamadumpalu with salt until they are soft,but not mushy, cut chamadumpalu into medium sized pieces and keep them aside. Heat oil in a pan and add the seasoning ingredients,once they start to splutter, add diced onions,tomatoes fry for 2min., then add pinch of turmeric, chamadumpalu, tamarind pulp, red chilli powder, salt,1cup of water and let it boil for 5-8min., now add jaggery and simmer it for few minutes or until the gravy is thick, now adjust the salt and garnish with coriander leaves. Serve it hot with white steamed rice..................................

Sunday, March 8, 2009

Triple Veggie Omelet

This is a special break fast on a Sunday morning............why do you think so????so surprising to me.......this mouth watering omelet is made by my hubby...........I was soooo happy to see breakfast to be on my plate by the time I got up...........what else a women want on a women's day other than this perfect gift form her hubby............

It was so yummy...yummy I'm sharing this recipe with you all....................


2 tablespoons butter
1 small onion, chopped
1 green bell pepper, chopped
4 eggs
2 tablespoons milk
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4tsp.shredded Swiss cheese

Melt one tablespoon butter in a medium pan over medium heat, add onion, bell pepper and little salt, cook for 4 to 5 minutes stirring occasionally until vegetables are tender, transfer them to another bowl. Beat the eggs with the milk, 1/2 teaspoon salt and pepper. Melt the remaining 1tbs. butter over medium heat. When the butter is hot add the egg mixture and cook the egg for 4 min. or the center of the omelet starts to look dry. Sprinkle the cheese over the omelet and spread the vegetable mixture on the center of the omelet. Using a spatula gently fold the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts. Slide the omelet out of the pan and onto a plate. Cut in half and serve.

Bread pizza


1/2cup chopped green bell pepper, 1/4cup finely chopped onion, 8 slices of bread, sauce, 8tbs. grated cheese, salt to taste, butter to grease the pan.

In a bowl, mix the finely chopped bell peppers, onions and salt. Top each bread with pizza sauce,then vegetables and sprinkle grated cheese on top. Heat a nonstick pan and grease it with some butter. Arrange bread slices on the pan, few at a time. Cook on medium heat for about 2min. or till the cheese is melted. Repeat this for the rest of the bread slices.

Ragada Patties

Totakura Pulusu (Amarnath leaves with tamarind pulp)

Big bunch of chopped totakura(amaranth),1/2 red onion chopped in big chunks,5 green chillies, salt to taste, 1/4tsp.turmeric powder, 1/4 tsp.chilli powder, 1 &1/2tsp.tamarind pulp, 1medium sized tomato chopped, 3tsp.oil, 1/4tsp. mustard and cumin each, 1/2 tsp.crushed garlic flakes, 2spring of curry leaves.

Take a cooker, add chopped amaranth, onion, chillies, tomatoes, turmeric and tamarind,give 3 whistles,once it is cooled, add salt, chilli powder and mash well with serving spoon.Heat oil in a pan add cumin seeds, mustard seeds, once they start to splutter add red chillies, crushed garlic flakes and few curry leaves. Add the seasoning to the curry and allow it to cook for 4to5min. serve it hot with rice..............

Tuesday, March 3, 2009


Pistachio, PineApple Pudding

This is surely a wow..........recipe,its so simple and delicious......................but .......caloried food, once in a while, that too for a desert it is considerable................


3.0z. pack of JELLO instant pistachio pudding, 2cups milk, 8oz. whipped cream ,10 oz.crushed pineapple, 1fistful of unsalted pistachio.

Take 2cups of cold milk and stir in the jello pudding mix and refrigerate it for 5 min. (it is enough for forming the pudding),then take it out and whisk it with spoon for a minute, gently fold the whipped cream in the pudding and then add the squeezed crushed pineapple (we have to squeeze the crushed pineapple as it contains lot of liquid which will make pudding gooey)and refrigerate and serve it cool................

Chicken Tikka Masala

This is a wonderful recipe, that I have recently tried, this recipe is from another blogger.......I couldn't recollect the blog name............but this recipe is to try it...

Marination Ingredients:

2lbs. boneless chicken breast,1/4 cup yogurt, 3tsp. minced ginger, 3 tsp. crushed garlic, 1/4tsp. black pepper, 1/4 tsp. cumin powder, 1/4 tsp. mace, 1/4 tsp. nutmeg, 1/4 tsp. green cardamom powder,1/4tsp. chili powder, 1/4 tsp. turmeric, 3 tbs. lemon juice, 4 tbs. vegetable oil.

Gravy Ingredients:

5 oz. tomato paste, 10 oz. tomato puree, 2 lbs. tomatoes chopped, 2 tsp. ginger paste, 2 tsp. garlic paste, 2 tsp. green chilies, 1 tbs. red chili powder, 2tsp . cloves, 8 green cardamoms, salt to taste, 3tbs. butter, 2/3 cup cream,1 tsp. fenugreek leaves,2 tsp. ginger juliennes, honey to taste, melted margarine.

Whisk all of the ingredients of marination together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.While doing this, make the gravy, deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the gravy tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken. Goes well with Rice or Naan.

Navratan Kurma

Palli Chutney 'n' Erra Karam

Palli chutney(Pea nut Chutney)

1cup of raw peanuts,
3-4 green chillies,
salt to taste,


1no. whole red chilli,
1/2tsp.urad dal,
1 spring of curry leaves,
1/4 tsp. jeera and mustard each.

Dry roast peanuts and green chillies for appx.10min.,then grind the peanuts, chillies and salt into paste by adding little should be a fine paste,later in a pan take 1 tsp. of oil and once it is hot add all the seasoning ingredients and fry them until they splutter, then add the seasoning to the ground paste......serve it with idli or dosa.

Erra Karam(Red Chilli Chutney) is a raw chutney..............need not fry or roast any thing.

1 big red onion,
2tsp. tamarind pulp,
2tsp. fresh coconut (shredded),
4 whole red chillies( I used 3tsps. red chilli powder),
salt to taste,

1no. whole red chilli,
1/2tsp.urad dal,
1 spring of curry leaves,
1/4 tsp. jeera and mustard each.

Grind all the raw ingredients with salt without adding water, as water that comes from onions is sufficient...... now in a pan take 1 tsp. of oil and once it is hot add all the seasoning ingredients and fry them until they splutter, then add the seasoning to the ground paste......serve it with idli or dosa.

For this chutney seasoning is optional .......



3 cups rice, 1 cup skinless split urad dal, 3/4 tsp fenugreek seeds, Salt to taste

Wash the rice and urad dal well. Add the fenugreek seeds and soak for overnight.
The next morning, drain all the water from the rice and urad daal and grind by adding water to a smooth paste,add salt to taste and keep the Dosa batter aside in a warm place for 6-8 hours. After fermentation, stir the batter well. It is now ready to make Dosas.

Fill the ladle with Dosa batter,gently pour this batter onto the center of the pan, now begin to spread the batter in circular motion to form dosa. after spreading the batter out on the pan, drizzle the oil all on the surface of dosa and also around its edges. Allow it to cook for 2minutes, then flip it and take it out from the flame........The Dosa is done......serve it with peanut chutney or red chilli chutney.

Veggi Fishes

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