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Vegetable Spring rolls with Indian Flavors

These are the delicious rolls, that are crisp out side and soft inside. The filling inside the spring rolls can be made to our taste. I like Indian flavors so I prepared it in Indian re the few tips for making the perfect spring rolls. Adding more spices will destroy the taste of the spring roll. Less amount of spices including salt will make you to enjoy the beautiful and unique flavor of a spring roll. Do not stuff your spring roll with lots of stuffing mixture, just add a spoon full, it should be good. While rolling a spring roll, roll it tight so that no spaces are left inside the filling. While frying it try to fry it on a medium heat so that the inner part also gets cooked.

Ingredients: Serves:2 Serving size:3 Spring roll sheets: 6 Cabbage finely chopped-1cup Tofu shreaded-1/4cup(optional)

Carrot shredded-1/2cup Onion finely chopped-1/2cup Spring onion- chopped-5 Grated potato-3tbsp Ginger paste-1tea spoon garlic paste- tea spoon Cumin powder-1/2tbsp pepper powder to taste Salt to taste 1tbsp of maida/all purpose flour mixed with 2tbsp of water-to stick edges(You can use egg wash if you wish) oil-1tbsp Oil for frying spring rolls Method: Heat oil in a pan and add all vegetables and cook by closing the pan, keep stirring them in between. when the vegetables are 80% done add ginger, garlic, cumin powder, salt and pepper powder. Addition of soy sauce is optional, if you would like to add 1tbsp should be enough. Mix all the ingredients well and cook in the open pan, allowing all the moisture to escape. The filling should look dry, if there is still any moisture left, keep stirring and cook it on medium flame till it becomes dry. Now take the curry and allow it to cool. Take the spring roll sheets out of the refrigerator and cover them with a damp cloth, this will help them from drying out. Now take one sheet and put the filling on one corner as shown, roll it tightly and stick the final edge with all purpose flour. Heat oil in a skillet and fry them under medium heat and enjoy with ketchup/tomato sauce. Generally these spring rolls are deep fried, if you wish you can deep fry them either..

Sweet Potato curry Puffs

Sweet potatoes are the excellent source of vitamins and nutrients. These sweet potatoes come in several different varieties viz yellow, Orange & purple etc., Orange sweet potato is some times called as Yam in North America. While browsing in the Internet I found out that it serves as a great food for the type-2 diabetes patients. It will induce the production of insulin to certain extent. Apart from this it contains fiber which is a major health beneficiary.

In India sweet potatoes are had during the long fasting hours for instant energy. In villages I remember my grand mother used to grill them on a direct flame, and later serve by removing the skin and seasoned with salt. These are cooked in many different varieties all over the world. I am presenting you the little Indianised version of a puff pastry. Ingredients Sweet potato-1big Onion finely chopped-1cup Green chili finely chopped-1/2tbsp Curry leafs-finely chopped-10 leaves Salt to taste Pepper powder to taste chat masala-1/4tbsp(optional) or Amchur powder/dry mango powder-pinch(optional) Lemon juice-2tbsp oil-2tbsp mustard seeds-1/4tbsp cumin seeds-1/4tbsp Puff pastry sheet-1 (makes 6 puffs) Method Cook sweet potato with little salt. Peal skin and mash it. Now heat 2tbsp of oil in a pan and add mustard seeds and cumin seeds. When they splatter add onion,curry leaf, salt, pepper powder, chat masala and green chili. When they are cooked finely add mashed sweet potato and mix well. Then add lemon juice and mix well. Turn off the stove and let the mixture come to room temperature. Take the pastry sheet out of the pack and wait till it comes to room temperature. Unroll the pastry sheet and cut it into six equal pieces. Place the curry in every sheet and close it. Pre heat the oven to 400F. Mean while place the puffs in the refrigerator for 5min and bake for 20-25min. Till puffs are golden brown. Enjoy these puffs with tomato sauce. .

Mysore bonda-- instant version

OMG!! Was it really me who made this wonderful bonda. I was just browsing through the Internet for some special kind of instant and filling recipes,this time deep fry food are an excuse since we did not have any deep fried food from few weeks. I never thought making of Mysore bonda was this much easier, until I find this recipe. Here is the wonderful recipe of instant Mysore bonda. Ingredient Makes 20 Mysore bonda Maida/all purpose flour- 2 cups Rice flour 1/2 cup Green chili Finley chopped-1/2 tbsp Finely chopped ginger 1/4 tbsp Salt to taste Baking soda 1/2 tbsp

Butter milk for mixing Freshly grated coconut 1 tbsp optional Oil for deep fry Method Mix all the ingredients mentioned above in a large bowl except butter milk. When all are throughly combined, then add butter milk and mix well. The consistency of the batter should be little thick. Heat oil in a pan. Take small bowl full of water, dip your hand into water every time you take a dough in to your hand. This way your dough will not stick to your hand and we can obtain the bonda with smooth finishing. Take one lemon size batter in your hand and with the help of thumb push it to the edge of your fingers and drop it into oil. Fry them till they are golden brown on all sides under medium flame. If you keep flame on high only outer part gets cooked and inner remains raw. Take them out of the pan when they are done and serve hot with sambar and coconut chutney. Hope you like my recipe.

Bread pakoda chat

Bread is obviously every ones favorite base for making many different kind of recipes. Bread pakoda is a very crunchy appetizer, you can add more magic to this recipe by adding little freshly made salad to this and enjoy your evenings with a cup of tea.

Ingredients Bread- 2slices besin/ gram flour-3tbsp oil for deep fry Ajwain-pinch of seeds Salt to taste red chili powder to taste For salad Onion finely chopped-4tbsp finely chopped coriander/cilantro leaves-1tbsp lemon juice-1tbsp salt to taste chat masala-pinch pepper/red chilli powder-pinch Method Take the besin flour in a bowl and add ajwain, salt and red chili powder and mix with water. The consistency should be very little thick. Now take the bread slices and cut them diagonally, forming 2 triangles from each slice and dip the slice in the batter and deep fry them under medium flame in oil. Take them out when both sides are golden brown.

Now mix all the salad ingredients in a bowl. Take 1tbsp of this salad/chat and garnish on the top of each bread pakoda and enjoy with s cup of tea. The lemon and chat masala in the salad gives a different taste with the crispy bite of pakoda. we loved it and we wish that you love it too!!!

Stuffed bread fritter (stuffed Bread pakoda)

Bread is the best base to try any kind of recipe with it! I already made bread omlet, sandwich and bread curry. Now it is time to make a crispy and yummy snack with it, this is fabulous appetizer for kids. We loved it, hope you love it too!!!

Ingredients Bread(any preferably sandwich bread)-2 Potato 1 big grated Carrots 1 big grated Cabbage 1/2 cup finely chopped Onion 1 big finely chopped Salt to taste Green chili 2 finely chipped oil for deep fry If you like to make little spicy add ajinamoto or chat masala

Method Add thrice volume of water to potato, cabbage and carrot grated mixture. Boil it and strain it. If possible add this mixture to the kitchen towel and wait till all the water is drained out. Later add green chili and salt. Mix well. Then take a small lemon size mixture in your hand and roll it like a ball. Put this mixture

at the center of bread( make sure you remove the brown edges) along the length wise then roll it cut it to the center and fry it till it turns golden brown under medium flame. Drain it in a paper towel and enjoy with sauce. Hope you like my recipe, please leave your comments while you leave.

Spinach cheese pin wheels with potato twist

Who will not drool on pinwheels!!!! especially spinach cheese pinwheels are every ones favorite. Imagine these pin wheels with a slight tangy and spicy potato twist, I know you will start drooling after reding this and start making them right away!! This recipe is very simple and tastes delicious. This is good if you have large number of guests arriving shortly at your home.

You can prepare these yummy puffs, the day before your guests arrive and refrigerate them. Next day you can bake them. This way you will find some time to chat with your buddies and mean while your snacks will be ready. When they start baking in a half way your home will be filled with the wonderful aroma and your guests will not wait to taste them. They look awesome and tastes wonderful!! your guests will not stop praising you!!

Ingredients (For making 8 pin wheels)

Serving size:2 or 3 Puff pastry Sheet-1 Tomato puree-1/2tbsp mixed with a pinch of Oregano(optional) Boiled and mashed potato-1cup Cheese(Cheddar 1/4cup & mozzarella 1/4cup)-1/2cup grated Chat Masala/ Pudina Chutney Powder (available in Desi stores)-2ts Pepper powder Lemon juice salt to taste METHOD:

Take the puff pastry sheets (Available in Frozen Section in all Grocery stores) out of the box and let it come down to room temperature.

Add Pepper powder, very little salt and lemon juice to boiled potato and mash it. Keep it aside. Now Unroll the Pastry sheet, and sprinkle Chat masala/ Pudina(mint) Chutney powder with little salt. smear tomato paste very lightly on the dough. Sprinkle spinach all over, later sprinkle cheese on the top.

Add potato mixture and start rolling the dough from one end. make equal space marks on the dough after rolling and cut accordingly.

Arrange in a tray as shown and at this point you can store this rolls in the refrigerator for 24hrs. by covering it with a plastic wrap.

When you are baking preheat the oven to 400F and bake them for 20-25min.

your yummy pinwheels are ready to serve.

Pasta with corn in Indian style

Pasta is kids favorite food, the best thing about the pasta is it absorbs the flavor very well, when you cook in any kind of sauce and tastes different even with a slight variation in the recipe. Do you think pasta is good or bad? I did a little research on nutrient facts on pasta and found out that pasta is neither good nor bad. It depends on the way you cook, how often you eat and what kind of ingredients you use in cooking. Now a days different kinds of pastas are available in the market among them soy pasta is the best!!! The other grain pastas are also good, here you can see the information of nutrient facts in a dry pasta, the good thing about pastas is they give you minimum of 8% fiber. Athletes eat pasta when they are preparing for a marathon, this is because the starch in the pasta releases energy slowly and for a long time they do not feel hungry!!!

Coming to recipe!! Ingredients Pasta-100grms or 1 cup onion-finely chopped-1/ cup tomato finely chopped-1/!cup red and yellow bell peppers"capsicum#-1/ cup also you can use any bell pepper you wish

oil-! tbsp $ellow corn-1/ cup %eera/cumin seeds-1/!tbsp ginger garlic paste-1/ tbsp salt to taste green chili-! Pepper powder-pinch &ethod:

Coo'ing Pasta: (o coo' pasta ta'e a large bowl and add ) times to the *olume of pasta you ha*e i.e 1 cup of pasta re+uires ) cups of water. ,dd 1/!tbsp of salt and coo' till pasta is well coo'ed. -rain pasta and pour some cold water and 'eep aside. when the pasta is coo'ing. you can prepare the curry mean while. /or this. ta'e a s'illet heat oil and add cumin seeds when they splatter add onion. green chili. corn. capsicum and coo' till onion turn transparent. ,dd ginger garlic paste. (hen add tomato and little salt. Coo' under medium flame till tomato is completely done. ,dd pasta and coo'ed pasta and coo' under low flame for 1min and turn off the sto*e.

0er*ing tips: $ou can ser*e hot by sprin'ling some cheese on top or you can s+ee1e some lemon drops. sprin'le some chopped cilantro on top and ser*e or you can e*en add pudina powder while coo'ing curry.

Pappu Purnalu- Puran Poli Low calorie

Hope you all had a great diwali!!! We had a great and sweet Diwali. I prepared lot of sweets on this diwali. This is my first diwali after marriage with out my parents in a different country. My mother was surprised to hear the list of sweets that I made without her help. Yes, i never prepared sweets on my own in India, always my mother used to prepare it for us. I miss my mothers food. Enough of the story now, lets talk about low calorie Puran poli. Puran poli is the sweet stuffing inside an Indian bread. It is called pappu purnalu in telugu. I made this with the help of paniyaram/ ponganalu maker.

Ingredients For stuffing Atleast 6hrs soaked chana dal/senaga pappu-1cup Bellam/jaggery-1/2cup grated (You can use sugar insted of jaggery 1/2cup) Ghee-2tbsp Cardamom seeds-3pods- make a powder For batter Soak 1cup of urad dal/minapa pappu and 2 cups of rice for 6hrs or more and grind it in to a fine paste and let it to ferment for 6hrs atleast. Method: Cook chana dal in cooker/microwave with some water. The dal should look tender and easily breakable when you try to mash it with your hand. Mash it, if it is not mashed properly grind it. Now take a skillet and heat ghee and add this dal mixture to it and cook for 2minutes under medium flame.( Powder sugar if you are using it) Add jaggery and mix well. When all the jaggery is melted and mixed well turn off the stove and add cardamom powder and mix well. Keep this mixtuer aside and let it cool. Now heat a ponganalu maker and add little oil in all molds and add a half spoon of batter in each of molds. Take very little amount of dal stuffing in your hand and make it in to a round shape. Repeat this

kind of balls and keep aside. Now keep each ball on the center of the batter on the ponganalu maker and add 1/2 spoon of batter on top of the stuffing and add few drops of oil from sides and cook till golden brown on both sides. Enjoy hot!!!!! hope you like it!!!!

Mysore rasam - South Indian style

This is the first time I made this wonderful rasam. This tastes awesome. You can try it too!!!A slightly complicated rasam, with all the goodness of arachuvitta sambar but as comforting as a nice, tangy rasam- that is what Mysore rasam is.

Ingredients 2 Tbsp toor dal, cooked 1 lemon-sized tamarind 1/2 tsp Turmeric salt to taste 1 tomato, finely chopped For powder: 1 tbsp tur dal 2 red chilies 5-6 peppercorns 1 tsp cumin seeds 1/2 tsp chana dal 1 .5 tsp coriander seeds 2 tbsp coconut a pinch of Hing Fry all this in a oil until reddish. Grind to a coarse powder. Boil diluted tamarind water with tomatoes, turmeric and salt. Add the powder or paste and then the cooked tur dal. Bring to a boil. When a nice aroma emanates, it is done. Season with mustard, curry leaves and cumin using ghee.

potato chikkudu menthi curry

Potato is all time favorite form some people like me. I love potato for several reasons. First and foremost reason is i can prepare curry in no time. This Curry is favorite for all at my home too. The combination of potatos with chikkudu ginjalu/seeds( Indian Broad Beans) and with methi leaves gives it a unique flavor and taste. My mother used to make it with the whole seed(chikkudu kaya). I love having this curry with white rice. Now coming to the recipe

Ingredients Chikkudu ginjalu/seeds(indian Broad beans in english) are available in frozen vegetable section in indian grocery stores.- 1 cup Potatos pealed and sliced to medium size cubes-2cups Methi leaves 1 cup chopped tomato chopped-1/2cup onions chopped-1/4cup cumin seeds-1/2tbsp mustard seeds-1/2tbsp urad dal-1/2tbsp chana dal-1/2tbsp turmeric pinch salt to taste ginger garlic paste 1tbsp water as required oil 2tbsp

Method Heat oil in a pan and add mustard seeds, cumin seeds, urad dal and chana dal one by one. Saute till they are well done. Then add onions & turmeric and saute under medium flame and cook till they are transparent. Then add potatos and chikkudu seeds and mix well. cook under medium flame by closing the container till the potatos are well cooked. then add methi leaves and tomatoes and mix well. cook well till the tomatos become musy and methi leaves are cooked, add red chili powder and salt to taste and mix well. Add 30ml water and mix well. add more water if you want liquidy. If you want masala version add coriander powder(1/2tbsp), cumi powder(1/4tbsp) and garam masala(1/4tbsp) and cook well. I love mild masalas with this curry. Enjoy this curry with white rice or roti. Hope you like it.

Bisi bele bath- south Indian recipe and Savings Rite Aid Coupon

When I think of Karnataka cuisine the first thing which comes into my mind is Bisibele bath. Bisi means hot, bele means dal so bisibele bath is nothing but hot dal rice(almost like samabar rice) . Just Like obbatu (bobbatlu !uran !oli) bisibele bath takes a s!ecial !lace during festi"als and weddings. It#s a one !ot meal in which you get your !rotein, carbs and "eggies cooked to !erfection in our fa"ourite Indian s!ices. I lo"e $ango !ickle on the side of this delicious dish. %aita on the side is also a nice com!liment to this classic dish of Karnataka. If you wanna make this reci!e fast you can substitute Instant sambar mi& !owder instead of s!ices that I ha"e mentioned. 'reshly ground s!ices sure taste great. I made this bisibele bath in rice cooker. (ou can also make it in dee! rice !ot or !ressure cooker. It tastes awesome when blended with s!ices and "egetables. $y hubby en)oyed it a lot. *ow coming to the reci!e

Ingredients+ Basmathi rice+ , -th cu!

.oor dal (kandi !a!!u)+ / cu! Beans (about ,0) cut into half inch !ieces Large carrot+ 1 cut into half inch !ieces 'ro2en !eas+ / cu! 3mall !otato+ 1 cut into small cubes $edium si2eri!e tomato+ 4 cut into small !ieces .urmeric !owder+ 5 ts! 3alt+ 4 to , tbs! 'reshly s6uee2ed lemon )uice+ - ts 7il+ 1 tbs! 8ilantro coriander cho!!ed910 s!rings Bisibele bath :owder

chana dal9 , ts! urad dal9 , ts! fenugreek (methi seeds)9 about - seeds dry coconut9 , ts!s red chillies9 ; to < )eera (cumin)9 1 ts! coriander seeds9 1 ts! clo"es9 4 cardamom9 1

cinammon stick9 a small !iece :ower all the Ingredients together

'or tem!ering (talim!u) 7il+ 4 tbs!s 'ew mustard seeds 8umin seeds few .urmeric+ 1 -th ts! 'ew curry lea"es(o!tional) 3mall onion+ 1 cho!!ed =ing (asafetida)+ ; !inches Bay Leaf+ 4

$ethod+ In the rice cooker wash rice > dal and add double the 6uantity of water and 1tbs! of salt and mi& well and kee! it aside. =eat oil in a !an and add mustard seeds and add cumin seeds when they start s!lattering. when the cumin seeds starts !o!!ing add onions and cook under medium flame. When they turn tender add turmeric and saute till its raw fla"or goes away. .hen add hing and bay leaf and saute for 4min. .hen add all the "egetables and cook by closing the lid under medium flame. When all the "egetables are half cooked add the !re!ared !owder and $i& well, cook for another few minutes and add this mi&ture to the soaked rice and dal. $i& all the ingredients well and add salt if re6uired. 'inally add coriander and mi& well. 8ook in rice cooker. If you are cooking in !ressure cooker, cook for ,9- whistles(de!ends on the ty!e of cooker, you know about your cooker better than me). 3er"e hot with raita. ?enerally !eo!le !re!are this bath watery or mushy. I like to !re!are it dry. If you want mushy add more water. .hank you for "isiting my s!ace. =o!e you like my reci!e. :lease come back again.

Bathura-Indian breakfast
Bathura or batura is easy and yummy instant breakfast that u can prepare in minutes. It is almost similar to poori but tastes very different from it. Yesterday I made it and we enjoyed it with chole masala. We love it and want to make it again and again.

Ingredients Madia/ all purpose flour 2 cups Bombay ravva/ fine souji 1/4 cup Milk or water for mixing Curd/ yoghurt 1tbsp Sugar 1 tbsp Salt 1 tbsp Baking powder 1/2 tbsp Oil for deep fry Method Take flour in large mixing bowel and add souji, salt, sugar, baking powder and mix well. Now add curd/ yoghurt and mix well. Finally add milk/ water for mixing it into a soft dough like poori dough. Finally apply oil on top of the dough and rest it for an hour or more. Now divide the Dough in to equal parts of lemon size and roll them like poori and deep fry them in oil. They will puff up. Serve them hit with chole masala or potato curry. I love it with Palak panner too! Hope you like my recipe please book mark my blog to view more and visit again in future.

Tandoori cauliflower( wonderful evening snack)

Cauliflower is one of the best vegetables that tastes very different with a very slight modification. I was eager to try this recipe from the time one of my friend told about this. This is super good and one of the finest way to enjoy cauliflower.

Ingredients Serves 2 Cauliflower washed and separated in to medium size florets 2 cups Tandoori masala 2 tbsp Oil 30ml Salt to Taste Ginger garlic paste 1 tbsp Green chili paste 1/2 tbsp Gram flour/ besan/ Senega pindi 2 tbsp Paprika or red color pinch Onions longitudinally chopped 1 big Method Take the cauliflower in microwave safe bowl. Microwave the cauliflower for 5 min by covering it with plastic wrap leaving some space for the vapor to escape.

Take a large mixing bowl and mix all the ingredients except cauliflower and onions.

Then add cauliflower and onion. Mix well water from the cauliflower and onion should be enough.

Take a baking tray and cover with aluminum foil and grease it with oil. Now take each individual piece of cauliflower and arrange on the tray along with onions.

Preheat oven to 300F and bake for 15 min or bake untill the cauliflower appears dry. The cauliflower turns crispy out side and remains soft inside.

Enjoy with juice or any soft drink. Hope you like it. Please bookmark this blog to visit again and again for more healthy recipes.

Potato/ auloo parathaParatha, i'll start drooling by just listening to this name. I tried this recipe several times and failed. Just like the saying try and try until u succeed I tried it many times and this time I got perfect Paratha. In this post i'll give you some tips which will yield a perfect Paratha.

Ingredients ( makes 8 parathas) Potato 2 large boiled Green chili paste 3/4 tbsp 1/2 Onion finely grind Coriander powder 1/2tbsp Cumin powder 1/4 tbsp Turmeric pinch( optional) Salt to taste Cilantro/ coriander chopped 2 tbsp For dough Wheat flour 250grms Water 130ml Salt 1/4 tbsp Oil as required Method First we will see the dough preparation. Take flour in a large mixing bowl and add salt. Mix well. Now add 2 tbsp oil this will Smoothen the dough and mix well such that the entire flour gets coated with a tinge of oil. Now start kneading by adding little water. Keep adding until u get a soft dough. Generally 55% of water is required for the dough. That us if you take 100grms of dough you will require 55ml of

water to knead it. When you knead it perfectly then apply some oil on top of the dough on all sides and rest it for about 15 min. This will prevent evaporation of excess water from the dough and stopes it's surface from becoming dry. For stuffing:

Grate the potato with a large pore grater. You can mash it as well but while mashing we get some clumps which will tear the Paratha while rolling. Grating will yield more smooth stuffing. Now heat 2 tbsp of oil in a skillet and add grinded onion, ginger garlic paste and keep sauting till the raw flavor of onion goes away. Then add turmeric, cumin powder, salt and coriander powder and mix well. While all the ingredients are finely done, add potato and cilantro and turn off the stove. Mix well and allow it to cool. For Paratha Take the dough and knead well once again. Divide in to equal portions of I ping pong ball/ lemon size each. Now flatten the ball and dust with flour on all sides and press with hands on the edges so that it will stretch on edges and stay thin and middle portion remain thick. Now take same size if stuffing as the dough make it in to round shape and place on the centre of the dough and bring all edges of the dough to the top of the stuffing and close it. Now press the Paratha with hand gently to make it like roti and finally roll with chapati roller or pizza roller to make it flat and thin. now heat the flat bottom pan with 1 tbsp of oil spread all over and toast the Paratha on both sides by applying oil. Remove it when it starts browning. Now the Paratha is ready to serve. curd or raitha or any curry will serve as a best dip. But I like to have Paratha without any dip. Hope you like my recipe. Please bookmark my blog to visit again and again for more recipes. Do not forget to leave a comment.

Beans thoran(dry curry with coconut)

Beans are one of my husbands favorite vegetable. Even I love beans infact I love all vegetables. Beans besides being tasty they are good for health. They provide enough fibre to our body. Remember always go for greens they give you good amount of iron, fibre and several other vitamins especially vitamin A. You can cook beans in several different ways. I saw many of the American families have Beans steam cooked and seasoned with some salt or pepper or just they allow it to sizzle on a frying pan after

boiling and season some sesame seeds. Now stories apart coming to our recipe,

This recipe recommends boiling of beans if you are conscious about the nutrition you can directly fry them, it takes long though. But the boiled version tastes good. The taste of this thoran also depends on how thin you slice beans. Coming to recipe Ingredients Beans finely chopped 1 cup(250grms) Onion finely chopped 1/4 cup Green chili paste 1/4 tbsp Fresh coconut grated 1/4 cup Ginger garlic paste 1/2 tbsp Salt to taste Red chili powder 1/4 tbsp Curry leafs few( optional) Cumin seeds 1/2 tbsp Mustard seeds 1/2 tbsp Urad dal 1 tbsp Chana dal 1 tbsp Oil 2 tbsp Sesame seed powder 1 tbsp Method Add little water to beans that are places in microwave safe bowl and microwave for 5 min or you can pressure cook by adding 300ml of water to 250grms of beans for 3 whistles. After the beans are done

flilter the water out. Now heat oil In a pan and add cumin seeds, mustard seeds, urad dal and Chana dal. Allow them to splatter. Then add curry leaf and onions and saut until onions are transparent. Then add turmeric, ginger garlic paste, green chili paste and saut till the raw flavor leaves out. Then add beans and mix well. Cook for 5 min under medium flame by adding salt. Then add red chili powder, grated coconut and sesame powder and mix well. Cook for 2 min under simmer and check for taste adjust salt or red chili power as per taste and turn of the stove. Now the super tasting beans thoran is ready to serve. You can enjoy this with rice or roti. Hope you like me recipe. Please come back for more recipes an bookmark my blog.

Gunta ponganalu with left over Idli Batter

When I posted gunta ponganalu with dosa batter many asked me wether we can do with idli batter or not. I tried with idli batter several times, but failed. when I added rice flour and little baking soda they came really good and theytasted much better than that are done with dosa batter. Ponganalu are like baked cup cakes, but they are crispy out side and spongy inside. It is the yummy recipe is made with left over dosa batter. It is very simple and easy to prepare snack. kids will love it. To make this recipe you will need a mould/ special skillet. They are available in Indian stores. Ingredients: Idli batter !cups "ice #lour !tbsp $aking %oda pinch

salt to tase &umin seeds '/(ts )reen chili finely chopped 'ts coriander/ cilantro finely chopped '* springs +nions finely chopped '/!cup &arrot grated !ts,optional.ethod: .i/ all the ingredients together. 0eat the special skillet and add !drops of oil in each mould and pour batter into mould up to !/1rd and cover with lid. When bottom turns brown, turn the other side and close the lid, when the other side is well cooked remove them and serve with chutney you wish. I prefer ground nut chutney/coconut chutney. 0ope you like my recipe.

Cauliflower Pickle Indian Style

cauliflower is one of my favorite vegetable. I love all kind of recipes with it. cauliflower pickle is one of the favorite pickle of my hubby. So, I thought to make this today. This is very simple and easy recipe. My mother told me the entire recipe when I was skyping with her. Since it was my mother's recipe it tasted the best like my mother's love. I think you all will like this recipe too.

Ingredients Cauliflower-200 grms Oil- 25ml Salt to taste Red chili powder-3tbsp(Depending on the heat you require) Cumin seeds-1tbsp+1tbsp Mustard seeds-1tbsp+1tbsp Coriander seeds-2tbsp chana dal-1tbsp urad dal-1tbsp Garlic-5cloves Red chili-2 Curry leaf-1 rib(optional) Method: Separate cauliflower florets, wash them and dry them overnight under fan. Make sure no moisture is left behind. Now take the cauliflower in a large mixing bowl. Dry roast coriander seeds,1tbsp mustard seeds and 1 tbsp of cumin seeds and grind them together along with garlic cloves and add it to cauliflower. Then add salt and chili powder. Now prepare the tempering. Heat oil in a pan and add cumin seeds, urad dal, chana dal, mustard seeds wait until they splatter then add curry leaf and when it

is done. Let the tempering cool down to room temperature. Then add this mixture to cauliflower and mix well. Now the Pickle is ready. Close it in a air tight container and store it. You can store in a refrigerator for long life.

Masala Dosa
Dosa is the fermented batter pancake originated in Southern India. There are many varieties of dosa such as plain dosa, set dosa, paper dosa, MLA dosa, cheese dosa, mushroom dosa etc., my favorite is masala dosa. Just one dosa is enough to fill your stomach. I used to have dosa when ever I was hungry outside. My botany professor used to say, since dosa is fermented it contains very minute quantities of alcohol. That is the reason why you feel drowsy when you have dosa's. So, my dear students do not have dosa before your exam. coming to recipe.

Ingredients: For dosa Batter: Water as required Urad dal/minapa pappu- split black gram-2cups Rice-1 cup Chana dal-for nice color- 1/4cup Methi seeds/Fenugreek seeds-1/4tbsp Salt to taste For Masala Curry:

Alu/Potato-3 large Onions sliced-1cup Curry leaf-1 spring Coriander/cilantro-10 springs chopped Cumin seeds-few Mustard seeds-few Red chili-1 Green chili 3 big(Indian chili)+ 3 cloves of garlic- crushed together Salt to taste Method: If you are planning for dosa tomorrow you should prepare batter today. Take urad dal, chana dal, methi seeds and rice in a bowl together and wash them. Soak atleast for 6hrs. After soaking grind them to fine paste with little water. Do not add more water be careful while grinding. Now take the batter in a vessel close the lid and let it say overnight. Place the plate below the vessel, when the batter gets fermented it may overflow. If you place plate beneath it the batter can be collected and used. Next day add little salt and mix well. Add water if required, check for the consistency of the batter, it shouldn't be too thick. If you take spoon full batter and drop from top it should fall continuously. Now the batter is ready we will see the masala preparation.

For masala curry: Boil potato, peal skin and cut it to medium size pieces. Now take a pan and heat 2tbsp of oil and add cumin and mustard seeds, allow them to splatter.Add onions and saute until they turn transparent. Then add turmeric powder, salt, green chili and garlic paste and cook for 2min under medium flame. To this mixture add boiled and diced potato and mix well. You can even add batani/green peas or carrots etc., to this recipe. No wthe masala curry is ready. Directions for making dosa: Heat pan and take laddle full of dosa batter and pour it on the center of the pan and spread it with the laddle by rotationg clockwise/anti clockwise until the batter is spread through out the pan and thickness remains same through out. For masala dosa the thickness should be medium. Scope out 1 spoon full of masala curry and add it at the center of dosa. Now close the pan with lid and let it cook till it attains nice brown color.them take from the pan and enjoy hot with little ghee on top, sambar and coconut/tomato chutney. Click here for Sambar recipe Click here for tomato chutney recipe

Tangy Fish Curry- Chapala Pulusu

#ish/machili curry is my mother2s favorite food. This curry can be made with variety of fishes. $ut this one tastes much better with korameenu black sole/river sole. I tried this time with salmon and it tasted delicious. 3ou can use tuna/ salmon/ ocean perch. #ish is very good for health, it is considered as a brain food. .y mother used to make fish curry2s in different styles. %he even makes curry with dry pickled fish, that is her favorite too. coming to recipe

Ingredients: #ish 1large pieces descaled, cut and washed Tamarind ' lemon si4e soaked in water &hopped onions '/!cup )reen chillies ! chopped cilantro !t.s &umin seeds '/!ts .ustard seeds '/!ts &hana dal 'tbsp 5rad dal ' tbsp Turmeric Pinch %alt to taste &hili powder '/!tbsp "ed chili ' vegetable oil !ts "ed chili powder ' tbsp

)inger garlic paste '.6tbsp &oriander seeds dry roasted 'tbsp &umin seeds dry roasted '/!tbsp #enu greek/.ethi seeds '/(tbsp dry roasted 7ry coconut powder 1tbsp &urry leaf ' spring optional )arlic cloves 1 &ardamom ! cloves &innamon ' inch stick &loves !

.ethod: #irst prepare curry powder by grinding together coriander/dhania seeds8cumin/9eera seeds8fenu greek seeds8dry coconut powder8garlic cloves8&ardamom8cinnamon8cloves. :ow s;uee4e out thick tamarind 9uice ,7o not add more water- from tamarind pule that has been soaked.

0eat !ts of oil in non stick pan and add cumin 8 mustard 8 chana 8 urad dal8 red chili and wait until they splutter. <dd onions,green chili, curry leaf, )inger )arlic paste and saute until they the onions become transparent. <dd turmeric and cook for few min and add the grinded powder and tamarind 9uice and mi/ well. &ook under medium flame by closing the vessel till oil starts leaving the curry. 3ou can observe oil on top. <dd little water if the curry becomes too thick. :ow add salt, red chili powder and fish mi/ gently. Then close the pan and cook for '* minutes and turn off the stove do not mi/ fre;uently because the fish pieces are very delicate and have greater chances of breaking down. )arnish with cilantro/coriander and serve. )enerally this curry tastes very good after = '!hrs of cooking, as the fish takes all the delicious flavors in the gravy.

sweet paratha/andhra bobbatlu (Indian Sweet Bread)

Ingredients: For inner stuff (Purnam): Jaggery (grated)/ Sugar -1 Cup Toor dal (pesara pappu) / chana dal cooked -1 cup Elachi (Cardamom) powder (Tip: grind by adding 2 spoons of sugar) -1/4 tea spoon. For Chapati : Maida - 1 cup Rice flour -2 tea spoons Sujii/ bombay ravva/ Upma ravva - 1 table spoon water- 1 cup salt - to taste

Pudina kobbari pacchadi/ mint coconut chutney

This is my family's favorite chutney. I love having this is rainy season. generally I love all kinds of chutney's in rainy season in hot hot rice. This mint chutney can be made of several different kinds. I am presenting you the coconut version. You can make this with out coconut as well and that is called "Mint Chutney". Coming to recipe

Ingredients: Mint leaves-2 cups Coriander/Cilantro leaves-1 cup Garlic- 4 cloves Ginger-1 inch piece Green chili-3 or 4 in number Salt to taste Tamarind- 1/2 lemon size(washed in water) Coriander seeds-1/2tbsp Cumin seeds-1/2tbsp Curry leaves-1 spring Red chili-2 Cumin seeds-1/2tbsp Mustard seeds-1/2tbsp Chana dal/senaga pappu-1/2tbsp Urad dal/minapa pappu-1/2tbsp Coconut shreaded-1cup Oil 2-3tbsp Procedure:

Dry roast coriander seeds & cumin seeds and keep them aside. Fry mint leaves, green chili, coriander leaves, ginger, garlic,in 1tbsp of oil and add them to the mixie jar. To this mixture also add roasted coriander and cumin seeds, salt to taste, tamarind and grind the mixture to paste. In last stage add grated coconut and give a small stir. Now it's time for thadka/tempering/talimpu. For tempering heat 2tbsp of oil and add red chili, cumin, mustard, chana dal, urad dal and curry leaf and saute they till raw flavor goes away. Then add this tempering to chutney and mix well. Now the chutney is ready to serve. Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

Vegetable Hakka Noodles- Indian Style

.e and my brother used to have these noodles on a street side &hinese fast food center. .e and my brother are big noodle fans. I love &hinese because it is very much near to Indian food, and another thing is it can be modified to the taste you like. .ost of the fast food sold in India is Indo &hinese style compared to western food such as pi44a2s and burgers. There are two reasons for this, first is &hinese food is very cheep and is very much near to Indian food and the other is the availability of fast food centers. Today there are thousands of &hinese fast food centers available on streets. I am surprised to see it even in my grand mother2s village too. 0akka cuisine is the cooking style of the 0akka people, who are primarily found in southeastern &hina, but also may be found in many other parts of &hina, as well as in the &hinese diaspora. 0ong >ong, Indonesia, .alaysia and %ingapore have numerous restaurants serving 0akka cuisine &oming to recipe

Ingredients: "ecipe serves ! 0akka :oodles !6*grams ,3ou can use regular noodles too<ginamoto,.ono sodium glutamate- '/!tbsp +il !tbsp Pepper powder '/!tbsp &abbage Thinly sliced ' cup &arrot grated '/!cup )reen peas '/(cup +nion cut in to thin long slices ' cup Potato grated '/!cup &apsicum cut into thin large slices '/(cup .int leaves ! springs,optional)reen chili ! Tomato puree '/( cup %oy sauce !tbsp &hili garlic sauce/tomato sauce 1 tbsp

%alt to taste )inger garlic paste,optional- 'tbsp

.ethod: $oil noodles in a water by adding very little salt. When the noodles are done, strain them and keep them for few minutes under cool running water. This way the noodles remain non sticky. :ow take a pan and heat oil add all vegetables and saute them under medium flame. When the vegetables are done add )inger garlic paste,+ptional-, mono sodium glutamate, salt, pepper powder, soy sauce, chili garlic sauce/tomato sauce and mi/ well. :ow add noodles and mi/ well. While mi/ing noodles use two forks and mi/ with two hands, in this way the noodles won2t mash up. #inally s;uee4e some lemon 9uice if you wish and serve hot with tomato sauce.

Tomato Rice
If you are in a hurry, wanna try some ;uick, special, yummy and easy recipe, then this is the best one. I prepare this when my hubby gets bore with lemon rice. I feel this is the great way of using the left over rice. The rice no more looks like a left over one, they get steamed in the tomato puree and ac;uires and tangy and fresh flavor. ?ooks wonderful. Tomato bath is different from tomato rice. In tomato bath we

cook the raw rice in the tomato puree where as in tomato rice we fry the cooked rice in tomato puree.

Ingredients: &ooked rice ( cups,.easured with '=*ml cupTomato puree ' cup,'=*ml+nions finely chopped '/!cup &umin seeds '/!tbsp )reen peas '/(cup )inger finely grated '/!tbsp )arlic finely grated ' tbsp )reen chili chopped ! big,depending on the heat you re;uire in the rice-

%alt to taste pepper powder '/!tbsp &urry leaf 6 in number,optional&ilantro/coriander '* springs chopped $ay leaf ! &innamon stick ' inch cardamom ! cloves 7haniya powder/coriander powder '/!tbsp oil/butter !tbsp,I prefer butter,because it gives good flavorturmeric pinch

7irections: #irst prepare a curry paste with tomatos8&hili by grinding them together. Take a pan and add !ts of oil/butter and heat it, to the oil add cinnamon, cloves, cardamom and bay leaves. when all the spices get baked add onions, curry leaf, ginger,garlic,little turmeric, and green peas and fry until the onions are finely cooked. :ow, add the first grinded paste coriander powder and cook until the raw flavor of tomato vanishes. <dd cooked rice and mi/ them. close the lid and cook in simmer for !min. #inally garnish with cilantro and the delicious dish is ready.

Egg puffs with Onion Tangy curry

@gg puffs are common in all bakery2s in India. The most selling Item in the bakery2s is @gg puff2s. 3ou can have them with tomato sauce/chili sauce/pudina chutney they taste perfect with any combination. #or my self I love to have them with tomato sauce and one sprite on other hand. I made this recipe with chili garlic sauce, this imparts special kind of tangy flavor to the curry. when you bite the puff you will feel divine.

Ingredients: ,makes = puffs, !large and ( medium si4ePuff pastry sheet ' @ggs boiled and halfed 1 +nions thinly sliced ' cup &hili garlic paste 'table spoon %alt to taste )inger garlic paste '/!tbsp &hat masala '/!tbsp

<mchur powder 'tea spoon "ed chili powder '/! tea spoon

.ethod: Take the puff pastry sheet out of the free4er and rest it on a plate to come down to certain temperature where you can handle it. .ean while boil egg2s and prepare curry. #or curry, take a pan and heat 'tbsp of oil in it. Then add onions and stir them continuously under medium flame, till the

onions turn golden brown. :ow add ginger garlic paste and saute for 'min, then add chili garlic paste, salt, chat masala and amchur powder. .i/ well and let it cook for ! 1min under medium flame and turn off the stove let it cool.

:ow take the pastry sheet on the dusted ,dusted with flour- platform and cut it in to = parts or A parts as you wish. I wanna make ! large puffs so I cut it into = parts. :ow add the curry on top of each pastry sheet, stretch the sheet if you wish with half egg on each pastry sheet and cover it. Pre heat the oven at 16*#. Prepare the baking tray lined with aluminium foil and greased with oil. :ow arrange the puffs on baking tray. >eep them in free4er before baking for about 1 (min and bake them for about 1* min. &heck in between. :ow the yummy egg puffs are ready to serve.

MIrchi ka salan- Best combination for Biryani Hyderabadi style

Green chili curry or Mirchi ka salan is very famous recipe in Hyderabad. It is a must for any dinner parties. Biryani is not complete with out it. I love this salan very much as it is easy to prepare and delicious in taste. Generally it is prepared with long finger peppers/ green chili that are available in India, they do not contain much heat. But here jalapenos are very very hot, I cried first time when I cut them. So please do not make this recipe with jalapenos. Serrano peppers are much better than jalapenos.

Coming to recipe Ingredients green chili/Mirchi- Finger peppers/Serrano pepper's -10 Vegetable oil-3tbsp Salt to taste Ground nut/pea nuts roasted-1/2cup sesame/till/nuvvulu- 1tbsp Red chili powder-1tbsp cashew nuts-5 soaked in water for atleast 15min coriander seeds-1tbsp roasted cumin seeds-1/2tbsp roasted Ginger-1tbsp chopped Garlic cloves-4 tamarind pulp-2tbsp Fenugreek/menthulu -dry roasted-1/2tbsp Onions chopped-1 cup Cilantro/coriander chopped-2tbsp

Method: First grind Pea nuts+cashew nuts+ fenugreek seeds+ red chili powder+salt+coriander seeds+ cumin seeds to form a fine paste with some tamarind pulp. Keep it aside. Now take the green chili and slit on one side and remove seeds. Heat 2tbsp of oil in a pan and fry these green chili until they become golden brown and take them in to plate and keep aside. Now add one tbsp of oil into same pan and add onions and fry them until they turn tender. Then add the grind-ed powder and cook well by adding water to required consistency. Cook this mixture by closing the lid under medium flame for about 10min, you will see the oil leaving the curry on the top. that means the curry is ready now finally add roasted green chili and garnish with cilantro. The curry is ready to serve.

Alu gobi sabji- Potato (alugadda) cauliflower curry

<loo gobi is the simple yet delicious recipe. It goes well with all combinations such as masala rice, plain rice, roti, pulka etc., I love this combo with soft roti. The soft potato and 9uice cauliflower make the curry delicious flavored pack. I tried it many time always it turned out very awesome.

Ingredients: 7iced and washed cauliflower ' cup 7iced and washed potato ' cup &hopped onions '/!cup )reen chillies ! chopped cilantro !t.s &oriander powder '/!tbsp &umin powder '/(tbsp &umin seeds '/!ts .ustard seeds '/!ts &hana dal 'tbsp

5rad dal ' tbsp Turmeric Pinch '/(cup water %alt to taste &hili powder '/!tbsp "ed chili ' vegetable oil !ts )inger garlic paste ' tbsp )aram masala '/(tbsp,optional7irections: 0eat !ts of oil in non stick pan and add cumin 8 mustard 8 chana 8 urad dal8 red chili and wait until they splutter. <dd onions, )inger )arlic paste and saute until they the onions become transparent. <dd turmeric and cook for few minutes. <dd potato and cauliflower and '/( cup water and cook under medium flame for about '*min. When the vegetables are well cooked add tomato and close the lid. &ook this mi/ture for few more minutes until tomatoes are well cooked and add cumin powder8 coriander powder8 salt8 chili powder and mi/ well. cook this mi/ture under simmer and finally garnish with cilantro and add garam masala if you wish. The curry is ready to serve. :ote: 3ou can vary this curry to your taste by 9ust adding green peas/carrot/ beans etc., you can even add yogurt/curd to make it creamy.

Egg stir fry/ scrambled egg in Indian style- Egg bhurji

Egg bhurji is very simple and quick dish. I would love to have it any time. I love it especially for rotis. It makes wonders with simple ingredients and delicious taste. It is very easy dish for the beginners to learn. I often find hostelers cooking it very often. It is perfect recipe for the bachelors. Now coming to the recipe.

Ingredients: Eggs-6 Chopped onions-1/4cup Green chillies-2 chopped cilantro-2t.s Cumin seeds-1/2ts Mustard seeds-1/2ts Chana dal-1tbsp Urad dal-1 tbsp Turmeric-Pinch Salt to taste Chili powder-1/2tbsp Red chili-1 vegetable oil-2ts Directions: Heat 2ts of oil in non stick pan and add cumin + mustard + chana + urad dal+ red chili and wait until they splutter. Add onions, Ginger Garlic paste and saute until they the onions become transparent. Add turmeric and cook for few min and add red chili powder &salt to taste. You can add cumin & coriander powder to spice up the curry. Mix all the ingredients well and finally break open the eggs and add, do not stir immediately. Wait till the bottom is well cooked them slowly stir the contents and mix them. It will get cook very soon so keep under medium flame, if you cook on high flame the outer part cooks and inner remains raw. so, be careful while cooking. when egg is completely cooked add cilantro and enjoy with rice/roti.




2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini), Caraway Seeds(zeera) 4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil

1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also. Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color. Add salt and red chilli powder and stir. Add fine chopped tomatoes and fry till they are properly cooked. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds. Add all the fried vegetables. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes. Take this vegetable biryani out in a rice serving dish. Garnish with dry fruits and green coriander leaves. Serve the vegetable (veg ) biryani hot with raita and pickle.



350 gms Basmati Rice 200 gms Potatoes 200 gms Carrots 100 gms Onions 4 Green Chilies 30 gms Ginger 20 gms Garlic 1/2 tsp Turmeric Powder 1 tsp Red Chili Powder 1 cup Curd 1 tsp Saffron 2 tbsp Milk 1/3 cup Mint ( Pudina leaves )

1/3 cup Coriander Leaves 4 tsp Rose Water 50 gms Cashewnuts 50 gms Almonds 25 gms Raisins 120 gms Ghee Salt To taste

How to make hyderabad biryani :

Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan. Bring the rice to a boil and cook until the rice is done. Drain and keep aside. Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies. Peel ginger and garlic and chop finely. Chop the coriander and mint leaves. Soak the almonds in water for half an hour and keep aside. Beat the curd in a bowl and divide into two equal portions. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Heat ghee, add the remaining garam masala and saut over medium heat until it begins to crackle. Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute. Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked. Add the dry fruits and nuts when the vegetables are done. In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander. Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice. Place a moist cloth on top, cover the lid tightly so that it gets sealed. Put the handi on dum in a pre-heated oven for 15-20 minutes. Serve the hyderabadi biryani hot with mint chutney and other vegtables.


Tomato rice is a very delicious and simple to prepare recipe. Pureed tomatoes are sauted with spices and then added to rice.


2 large tomatoes made into a thick puree. 1 cup basmati rice, washed and soaked for ten minutes 1 whole black cardamom (bari ilaichi) 1 tsp red chili powder (lal mirch ) Salt to taste 1 tsp garam masala powder. 1 tblsp ghee 2 cup water

Heat ghee in a heavy bottom vessel Put in the whole black cardamom and then the tomato puree. Now add the dry spices, salt and saute. Put in the rice and mix well. Finally add the water and cook covered till done. Seve hot.




1 kg Rice 1 kg Mutton 10 gms Cardamom 10 gms Cinnamon 10 gms Cumminseed 10 gms Cloves 40 gms Ginger 20 gms Garlic 100 gms Green Chillies 50 gms Fried Onion 1 bunch Coriander Leaves 1bunch Pudina 2 Lemon

1/4 Curd 1/4 kg Ghee

How to make meat biryani:

Wash mutton and take it in a vessel. Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat. Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour. Take 2 litres of water in a vessel and put it on the stove. When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice. Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice. Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame. Then turn off the stove. Leave the stuff for 15 minutes. Hyderabadi mutton biryani is ready to serve.


Learn how to make nutritious and tasty Khichdi with toor dal and rice.


2 cups rice 1 cup toor dhal 5 cloves 1 cinnamon 5 cardamom 2 finely sliced onion 6 to 8 small size tomatoes 4 slitted into halves green chillies 12 to 15 mint leaves 1/2 bundle corriander leaves 1 tsp garlic paste 1 1/2 tsp ginger paste salt to taste 1/4 cup veg. oil a few curry leaves 3 cups water a pinch of turmeric powder

How to make rice khichdi:

Wash and cook dhal with a pinch of turmeric powder. Set aside. Don't discard the cooked dhal water. Fry the onions, cloves, cinnamon and cardamom. When onions are golden add slit green chillies, mint, curry leaves and a part of the corriander leaves. Keep the remaining corriander leaves for garnishing. Add salt, ginger and garlic paste. Fry for 2 minutes. Add the washed, drained rice and chopped tomatoes. Fry for few minutes. Add the cooked dhal, mix well and add 3 cups of water. Add cooked dhal water. Cook it for 8 to 10 minutes till the rice is done.


Learn how to make sambhar dal and rice easily and quickly.


1 cup rice 1 cup toor dhal (soak the dhal for 3-4 hours in hot water) 1/4 tsp turmeric powder 1/2 tsp. coriander powder 1/2 tsp chilly powder 2 tsp sambar powder salt to taste 1 tsp tamarind paste ghee for frying 1/2 tsp mustard seeds a few curry leaves a pinch of asafoetida 2 cashews (optional) few chopped shallots (sambar onions) a few chopped corriander leaves
How to make sambhar rice:

Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt. Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture. Cook in pressure cooker for 10 to 12 minutes. Add ghee in the pan and fry the shallots (sambar onions), as it's getting brown add the mustard seeds, cashewnuts, curry leaves. Add this seasoning to the Sambar Bath. Sprinkle with chopped Corriander Leaves. Serve hot.

Garnish with chopped corriander leaves and serve hot.

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Ingredients for navrattan korma :

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150gms - Grated paneer 3 - Tomatoes

2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic paste Salt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder 1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration

How to make navrattan korma :


Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well. Finally add all the vegetables to the above gravy and cook for 5-7 minutes. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

Preethi's Andhra Kitchen

Tuesday, June 30, 2009

Veg Shorva / Sherva

Posted by MY WORLD OF RECIPES at 6:25 AM



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