Monday, November 03, 2014

Kakarakaya kobbari vepudu(Bitter gourd fry)

Kakara kayalu/Bitter gourd(cut into 1inch pcs) 1lb
Salt to taste 
Turmeric powder 1/4 tsp
Butter milk 2 cups
Oil 4-5 tbsp
Onion finely chopped 1/2 cup

Garlic-coconut powder:
              Coconut powder 3 tbsp
              Chilli powder 2 1/2 tsp(adjust with your spice level)
                      (you can use fried red chillis 3-4)
              Garlic cloves 4

            Grind these 3 into powder and use as chilli powder.
1. Cook bitter gourd with butter milk and turmeric powder till its become soft.
2. Arrange cooked bitter gourd pc's in a wide plate and leave till they become dry(over night/you can keep in sun light to dry).
3. Now in a pan heat oil, and fry bitter gourd for 4-5 minutes on medium flame or till the edges turn brown in color, add onion mix well and fry for 5 more minutes on medium to high flame.
4. Now add salt mix well and fry till the mixture turns brown in color.
5. Add garlic-coconut powder mix well and fry for 3-4 minutes on medium flame and remove from heat.

Goes well with rice, any dal, sambar....

Wednesday, October 29, 2014

Masala Coconut Shrimp

Shrimp 1/2 lb(i used frozen)
Salt to taste
Chilli powder 1/2 tsp
Turmeric powder a pinch
Besan powder 2 tsp
Rice flour 1/2 tsp
Onion finely chopped 3tbsp
Ginger-garlic paste 1/2 tsp
Garam masala 1/2 tsp
Coconut powder 2 tbsp

1. Take a mixing bowl, mix besan, rice flour, salt, turmeric and chilli powder, now add shrimp, shrimp has some moisture so no need of adding water, if needed then add 1-2 tsp water combine well and keep aside this shrimp mixture for 20 -30 minutes.
2. Heat 2 tbsp oil in a pan, fry shrimp on medium heat(for batch 6-7 shrimps, depend on pan size).
3. Check the shrimp cooked or not, once its done remove from pan, do the same for remaining, do not over fry.
4. Now in the same pan heat 2tsp oil fry onion till they changed color to light brown, add Ginger-garlic paste fry for few seconds or till the mixture leaves oil at sides.
5. Now add fried shrimps mix well and fry on medium flame for 1-2 minutes.
6. Add Coconut powder, Garam masala powder mix well and fry for 2 more minutes remove from heat and transfer it to serving bowl.

Spicy crispy coconut-shrimp is ready to serve...
Goes well with rice...

Thursday, October 09, 2014

Moongdal Soup

Onion chopped 1/2cup(medium size onion 1)
Ginger chopped 1/4"pc
Tomato Chopped 1
Ash gourd cut into cubes 1 cup
Moong dal (washed and soaked)3/4 cup
Salt to taste
Red chilli powder 1/4tsp
Water 2cups
Oil 2tsp
Coriander leaves finely chopped 1tsp

1. Heat oil in pressure cooker pan fry onions, ginger for 1 minute.
2. Add chopped tomato and saute for few more minutes.
3. Add ash gourd mix well and fry.
4. Add salt, chilli powder, moong dal with 2cups of water, mix well and pressure cook for 2 whistles.
Wait for 15 minutes, remove lid, let it cool for some time, blend the mixture as a smooth puree.
5. Now Strain the puree by using strainer.
6. Add 1/2 cup water to dal puree, reheat the dal mixture and bring it to boil, remove from heat.

 Sprinkle chopped coriander leaves on top
 Serve hot...

Adjust chilli powder and ginger to your spice level.
you can also use garlic cloves 1 or 2.

Sunday, October 05, 2014


 Kandi pappu(toor dal) 1cup
           Dosai kaya(indian Cucumber) 1
                         Cut into 1" size pcs
           Munaga kaya(Drum stick) 2
                         Cut into 2" size pcs
           Tomato(cut into cubes) 2
           Onion Big(cut into cubes) 1
           Green chilli (slit)2
           Bendakaya(okra) 5
                          Cut into 1" size pcs
Tamarind paste 2tsp
Sambar powder 1tsp
Salt to taste
Red chilli powder 1/2tsp(as per your spice level)
Turmeric powder(pasupu) 1/2tsp
Coriander leaves 2tsp
Oil 2tsp
Mustard seeds 1/2tsp
Cumin seeds 1/2tsp
Channa dal, urad dal 1tsp
Curry leaves 10
Hing pinch

1. Wash the toor dal, add 2cups water, pressure cook for 3whistles, wait for 20 minutes remove the lid, mash the dal and keep aside.
2. Heat oil in a vessel, add popu items one by one and fry.
3.Add onion , green chilli fry for 1 minute, now add all vegetebles, salt, turmeric powder and red chilli powder mix well and fry for 2 minutes.
4. Cover and cook the vegetables for 3-4 minutes, keep the stove on low-medium heat, stir occasionally, if needed add some water.
5. once vegetables cooked properly, add tamarind paste, 2-3 cups water, sambar powder mix well.
6. Now add mashed dal mix well check for salt and spicy, bring it to boil, add coriander leaves remove from the stove.

sambar is ready to serve...
Goes well with rice, dosa, idly.

Wednesday, August 27, 2014

Avocado Parata

whole wheat flour 2cups
Avocado 1
             (Peel avocado and mash the flesh or cut lengthwise and scoop out the flesh) 
Salt to taste
Cumin seeds 1tsp

1. In a mixing bowl take flour, salt, cumin seeds whisk well. Add mashed avocado, knead to a smooth dough with enough water.
2. Wet your palm with oil and knead the dough for 2 minutes, cover and let it sit for 20minutes.
3. Now divide the dough into small portions, take one dust it with flour flatten it with your palm.
4. Place it on rolling board, flat it by using rolling pin, if needed dust it with flour or with little oil.
5. Put it on hot tawa/skillet, once you observed little bubbles,  flip parata and drizzle little oil fry both sides.
     Repeat the same for remaining dough.

    Super soft  Avocado Parata is ready to serve.
 Tastes good with Raita, Chutney  or with any gravy.

Thursday, August 21, 2014

Radish Chutney

Red radish chopped 1cup
Tomato (cut into pcs) 2
Green Chilli 8
Garlic cloves 5-6
Tamarind paste 2tsp
Urad dal 2tsp
Channa dal 2tsp
Cumin seeds 1tsp
Salt to taste
Oil 2tbsp

Mustard seeds 1/2tsp
Cumin seeds 1/2tsp
Urad dal, channa dal 1tsp
Hing pinch
Curry leaves 1stalk

1. Heat 1tsp oil fry urad dal, channa dal, cumin seeds and keep aside.
2. Now add 2tsp oil, fry radish, tomato, green chilli,  garlic cloves for 2-3 minutes.
3. Add tamarind paste cover and cook for few more minutes or till they cooked properly.
4. Now remove from heat, let it cool.
          Grind urad dal, channa, dal, cumin seeds first, add radish mixture, salt grind as a coarse paste.
Heat oil in a pan fry popu items one by one and fry.
Add chutney mix well and fry for one minute remove from heat.

Tasty Radish chutney is ready to serve....
Goes well with rice or with dosa.

Monday, August 11, 2014

Green Onion Parata

ingredients for stuffing:
Green onions chopped 2 cups(1cup Whites of onion+1cup greens in onion
Ginger garlic paste 1/2tsp
Salt to taste
Turmeric powder 1/4tsp
Red chilli powder 1/2tsp
Besan powder 2tbsp
Oil 2tsp
Mustard seeds 1/4tsp
Cumin seeds 1/4tsp
Channa dal &Urad dal 1/2tsp


1. Heat oil in a pan add popu items one by one and fry.
2. Now add 1cup Onion whites to Popu mix well and fry for 2 minutes on medium flame.

3. Add ginger garlic paste fry for 1minute.
4. Now add 1 cup greens of onion mix well and fry for 2 minutes.
5. Add salt, turmeric powder, chilli powder mix well and fry for 2 more minutes.
6. Finally add besan powder mix well and fry for 2-3 minutes.
       once besan powder fried properly remove from the stove let it cool.
       Green onion  Stuffing is ready...........

ingredients for dough:

Wheat flour 2cups
Oil 2tsp
Salt to taste


1. In a mixing bowl take wheat flour, salt whisk well, now knead the flour with enough water, add oil and knead for 1-2 minutes, keep aside for 15 minutes.
2. Now divide dough into small portions, take one portion flat like small disk, place 2tsp stuffing close the edges and pat it gently with your palm.

3. Sprinkle dry flour on rolling board and roll them into bigger disk.

4.Put it on hot skillet, fry both sides, sprinkle little oil on surface.
       Repeat the process for remaining dough.

Green onion parata is ready to serve...
   Goes well with raitha...or any chutney.

Friday, July 18, 2014

Red chilli-Tomato Chutney


Fresh red chilli 50gms(ripened)
Tomato 5
Tamarind Paste 1 1/2tsp
Ginger 2"pc(cut into slices)
Salt to taste
cumin seeds 1tsp
Mustard seeds 1tsp
Channa dal, Urad dal 1tsp
Oion chopped 1/2cup
Currry levaes 10
Oil 2tbsp


1. Heat 1tsp oil in a pan fry red chilli, once they fried remove from the pan let them cool.
2. Now Put 1tsp oil in the same pan fry ginger for few seconds then add tomato fry for 2-3 minutues in low-medium flame.
3. Add tamarind paste stir once, cover and cook for 2 minutes, remove lid stir once.
4. Once tomato fried and cooked properly remove from stove let it cool for sometime.

 Now grind fried red chilli, tomato mixture along with salt as a coarse paste.

Heat oil in a pan fry cumin seeds, mustard seeds for few seconds, add urad dal, channa dal fry for few seconds, now add onion, curry leaves mix well and fry.

Finally add tomato- red chilli paste mix well with popu keep it in low- medium flame fry this chutney for 1-2 minutes remove from the flame.

It goes well with Dosa, Idly, or with hot rice with Ghee.


Some red chilli's are very spicy and some are not, so adjust tomato and tamarind to your spice level.

Sunday, July 13, 2014

Soya Chunks Pulao

Rice 2cups(Wash and soak for 1/2hr)
Potato cut into cubes 1cup
Soya chunks 1cup
Onion chopped 1/2cup
Yogurt(curd) 1/2cup
Green chilli paste 1tsp
Ginger- garlic paste 1tsp
Coriander cumin powder 1tsp
Cumin seeds 1tsp
Salt to taste
Cloves 3
Cinnamon stick 1/2"pc
Bay leave 1
Cilantro(coriander leaves) 2tbsp
Garam masala 1/2tsp
Cashew nuts 3tbsp
Oil 2tbsp


1. Soak soya chunks in hot water, squeeze off the excess water, wash with cold water and squeeze the excess water, keep a side.
2. Heat oil in a Pressure cooker pan, fry bay leave, cloves, cinnamon and cumin seeds.
3. Now add cashew nuts fry for few seconds, now add chopped onion fry till they turn light brown color, add ginger garlic paste, mix well and fry till it leaves oil.
4. Now add Green chilli paste, fry for few seconds, add potato cubes and soya chunks mix with onion mixture fry for 1 minute.
5. Add coriander-cumin powder, salt mix well and fry for few seconds, add yogurt cover and cook for 1-2 minutes, finally add garam masala powder mix well.
6. Add soaked rice along with 3cups of water combine well pressure cook for 2-3 whistles, remove from heat.

Wait for 15-20 minutes open the lid garnish with cilantro serve with any raita.

Monday, June 09, 2014

Paneer Bhurji

Paneer 200gms crumbled
Onion finely chopped 1
Tomato chopped 1
Capsicum chopped 1 1/2(i used 1 green capsicum& 1/2 red capsicum)
Green peas 1cup(boiled or frozen)
Carrot chopped 1/4cup
Salt to taste
Red chilli powder 1tsp
Ginger -garlic paste 1tsp
Green chilli paste 1/2tsp
Coriander-cumin powder 1tsp
Garam masala powder 1/2tsp
Cilantro 1/2cup chopped finely
Cloves 2
Cumin 1/2tsp
Oil 2tbsp

1. Heat oil in a pan, add cloves, cumin seeds let them fry, add onion fry for 1 minute.
2. Now add ginger-garlic paste, green chilli paste mix well and fry till the mixture leaves oil.
3. Add tomato fry for 20-30 sec, add crumbled paneer mix well and fry.
4. Fry the paneer mixture for 2 minutes, add green peas,carrot mix well and fry for one more minute.
5. Now add salt, red chilli powder, coriander cumin powder mix well and fry.
6.  Close with lid and allow it to cook on low flame for 1 minute.
7. Now add capsicum mix well, fry for 2-3 minutes, add garam masala powder mix well.
   Finally add coriander leaves(cilantro) and mix well.
keep it on low flame for few seconds and remove from the stove.

Paneer bhurji is ready to serve...

* don't fry capsicum more time.
* if you want soft bhurji, fry paneer first keep side, prepare veggie mixture at last add paneer mix well.

Friday, April 18, 2014

Puffed rice laddu(Borugu mudda/ Murmura laddu)

Puffed rice 4cups
jaggery 1 1/2cup
water 1/2cup
Cardamom powder 1/2tsp

1. Take thick-bottomed vessel or pan add jaggery and water on medium high heat.
2. Jaggery melts and begins to concentrate, stir it well, let it boil.
3. The jaggery syrup should be thick and sticky, to test the consistency, take cold water in a bowl or plate, and add few drops of jaggery syrup.
4. If the syrup can be rolled into a small ball shape in water then the syrup is ready.
5. Turn off the heat, add puffed rice,cardamom powder stir well, apply litttle ghee to your palms(or wet with little water) take around palm full of mixture press gently to shape into a ball.
  do the same with the remaining mixture before it cools down completely.

Puffed rice laddu(borugu mudda) is ready to eat...

Monday, April 07, 2014

Pesara vadalu(Green gram dal Vada)

Pesalu(Greengram dal) 1cup
Cumin seeds 1tsp
Salt to taste
Onion chopped 1/2cup
Green chili chopped 2
Curry leaves chopped 1 stem
Ginger finely chopped 1/2"pc
Coriander cumin powder1/2tsp
Oil for deep frying

1. Wash and soak dal over night, drain the water and grind as a coarse paste, while grinding don't add water.
2. Take this dal paste in a mixing bowl and add all the ingredients except oil and mix well keep aside.
3. Now heat sufficient oil in a pan for deep fry.
4. Take a small ball size dal mixture and place it on wet cloth or plastic sheet, flatten it as a circle shape, make a hole in middle with your finger.
5. Now lift it carefully, and drop vada in hot oil, fry vada both sides until it gets golden brown color, remove from oil(for each batch you can fry 4-5 vadas depend on your pan size).
pesara vada is ready to serve...
         Serve hot with coconut chutney.  

Monday, March 24, 2014

Malpua (Indian sweet pan cake)

All purpose flour/atta/maida 1cup
Evaporated milk 1cup
Cardamom powder 1/4tsp
Sugar 1tsp
Sooji rava 1tsp
Chopped almonds 2tsp
Oil/Ghee for shallow frying

Sugar syrup:
Sugar 1cup
Water 1 cup
Lemon juice 1/2tsp
Saffron pinch(optional)

1. Take evaporated milk in a bowl, add sugar mix well.
2. Now add flour, cardamom powder, sooji mix well to prepare batter, the batter should be in pouring consistency like dosa batter. If needed use little amount of  milk to prepare batter, let it sit for 10-15 minutes.
3.Meanwhile make sugar syrup of one string consistency.
4. Now heat Ghee/Oil in a flat bottom frying pan, take small ladle full of batter and pour in hot oil. The batter spreads itself in oil and forms like thin pancake.
5. Fry both sides till the edges turns golden color remove from oil and drop in warm sugar syrup.
let it absorb the syrup for one minute drain and arrange in a plate.
           At the time of serving arrange in plate and garnish with chopped almonds or nuts/rabri.

Sugar syrup:
To prepare sugar syrup, take sugar and water in a vessel keep it in medium flame, stir well till the sugar melts completely. Bring it to boil, boil 6-8 minutes or till one string consistency.
at this positon add lemon juice mix well, turn off the heat.
                  Sugar syrup is ready...

Monday, March 03, 2014

Fish Fried Rice

Cooked rice 2cups
Baked fish sticks 3
       Cut each stick to 4 equal size pcs
Pepper powder 1/2tsp
Green chilli 2 chopped
Onion 1 chopped
Ginger finely chopped 1/4"pc 
Green peas 1/4cup
Coriander powder 1/2tsp
Salt to taste
Cilantro chopped 1tbsp
Mint leaves chopped 1/4cup
Oil 3tsp


1. Heat oil in a pan, fry onions till they get light brown color.
2. Add chopped ginger, green chilli mix well and fry for few seconds.
3. Now add green peas, coriander powder fry for 1-2 minutes on medium flame
4. Add cilantro and mint leaves mix well and fry.
5. Add fish pieces mix well, fry for 1minute.
6. Now add cooked rice, salt, pepper powder to this mixture, mix well and fry for 2 more minutes.
                 Remove from stove and serve hot...


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