Tuesday, December 28, 2010

Palakura pappu (spinach dal)

 Ingredients :

1 cup toor dal/red gram dal/kandi pappu
1 bunch chopped palakura/palak/spinach
1 onion, chopped
1 big tomato chopped
2 green chillis, slit lengthwise
Tamarind (medium grape size)
1/2 tsp red chilli powder (adjust according to spice level)
1/2 tsp turmeric pwd
salt to taste
2 1/2 cups water, approx

For seasoning/poppu/tadka :

1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal/minappa pappu/split gram dal (optional)
3-4 garlic cloves, crushed
2 dry red chillies
1/4 tsp hing/ asafoetida
10-12 fresh curry leaves
2-3 tsps oil

Preparation :

1. In a pressure cooker, place dal, spinach leaves, onions, green chillies, tomato, tamarind, chilli powder and turmeric pwd. Add 2 1/2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.
2. Heat oil in a heavy bottomed vessel, add mustards seeds, cumin seeds, urad dal, garlic, red chillies, hing and curry leaves and stir fry for half a minute.
3. Add this to the pressure cooked dal along with salt and combine. Cook on low to medium flame for 5 minutes without lid or till you get the consistency of your choice.
4. Serve with rice, roti or a stir fry dish.

Blueberry Pancakes



  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons white sugar
  • 1 egg
  • 1 cup milk
  • 1/2 tablespoon butter, melted
  • 1/2 cup fresh blueberries ( can use frozen berries also)

Preparation :

  1. In a large bowl, sift together flour, salt, baking powder and sugar. 
  2. Take a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the melted butter and fold in the blueberries. Set aside for 10-15 minutes (Don't over mix the batter just mix till the lumps are gone).
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 

Dosakaya Mutton curry (Indian cucumber mutton curry)

Ingredients :

Lamb meat - 1lb
Indian cucumber - 1 big diced
Onions -2 sliced
Green chillies - 2
Tomatoes - 2 diced
mustard seeds 1/4 tsp
Curry leaves 
Ginger & garlic paste - 1 tsp
Coriander pwd - 1 tsp
Turmeric pwd - 1/4 tsp
Red chilli pwd - 2 tsp ( adjust according to taste)
Garam masala pwd - 1/2 tsp
Oil - 3 tbsp
Salt to taste

Preparation :

1. Heat oil in a deep vessel or cooker, add mustard seeds, chopped onions, green chillies, curry leaves and fry until onions are golden brown. Add ginger garlic paste and fry for 2-3 minutes.
2. Now add meat, red chilli powder, coriander powder, salt and turmeric and mix cover with lid and cook on medium heat for 5-10 minutes till meat changes color. 
3. Add chopped cucumber and tomato pieces to the meat and cook on medium for 5-10 minutes (until cucumber pieces are transparent). 
4. Then pour 1 cup water, cover with the lid and let it cook until the meat is soft and tender.
5. Finally, add garam masala powder, adjust the salt and serve hot with roti or hot steamed rice.

Chicken Skewers

Ingredients :

3-4 boneless and skinless chicken thighs cubed
Tandoori chicken masala 2 tsp
garam masala 1/2 tsp
cumin 1/2 tsp
coriander 1/2 tsp
Ginger garlic paste 1/2 tsp
Red chilli powder 1 tsp (adjust according to spice)
Lime juice 1/2 slice
Bamboo skewers
oil 1 tbsp

Preparation :

1. Take a bowl and mix all the ingredients except chicken to smooth paste. Add some salt if needed  and add chicken to the paste and mix well and put it in a zip lock bag, release all air from bag and seal it, Set in fridge overnight.
2. Soak the bamboo skewers in warm water for 15-30 minutes so they don't burn easily.
3. Heat the oven to 350 degrees F.
4. Skewer the chicken pieces onto the skewers and take 11" by 6" inch baking dish lined with aluminum foil arrange the chicken skewers on top (rim) of  the dish and cook for about 5-10 minutes per side.
5. when they are cooked drizzle some lime juice and serve hot as appetizer.

Monday, December 27, 2010

Chicken curry

Ingredients :

1 Whole chicken around 2 pounds (washed and cut into medium sized pieces)
Big onions 2  (finely chopped)
Green chillies  2 chopped
Ginger-garlic paste 3 tsp
Mint leaves hand full
Red chilli powder  2 tsp  (adjust to suit your spice level)
Turmeric pwd 1/2 tsp
3-4 tbsps oil
coriander cumin powder 1 tsp
Salt to taste
coriander leaves for garnish

 Make a fine powder :

1” cinnamon
Cloves 4
Coriander seeds 1 tsp
Cumin seeds 1/2 tsp
Poppy seeds 2 tsp
fennel seeds 1 tsp

 Preparation :

1. Marinate chicken pieces in chilli powder, turmeric powder, and salt for 20 mts.
2. Grind cinnamon, cloves, coriander seeds, cumin seeds, fennel seeds and poppy seeds to a fine powder in coffee grinder and keep aside.
3. Heat oil in a cooking vessel. Add the onions and green chillies saute till golden brown. Add ginger-garlic paste and chopped mint leaves saute further for another 2-3 minutes on medium heat.
4. Add the marinated chicken pieces and cumin coriander powder mix well and close the pan with lid and let it cook for 5-10 minutes.
5. Add the ground masala powder combine well. Add  1/2 cup of water for more gravy consistency.   Cook till chicken pieces are soft and oil separates out. Adjust salt and spice.
6. Garnish with fresh coriander leaves and serve hot with roti or rice.

Friday, December 17, 2010

Gummadikaya Kura ( Pumpkin Curry)

 Ingredients : 

 Pumpkin – 2cups(peeled and cubed)
 Tomato – 1 Big (chopped)
 Onion - 1 Big (chopped)
 Green chillies – 2 slit
 Red chilli powder – 1/2tsp
 Turmeric powder – 1/4tsp
 Coriander(dhania) powder – 1 tsp
 Oil – 3 tsp
 Urad dal – 1 tsp
 Mustard seeds – 1/2 tsp
 Cumin seeds – 1 tsp
 Red chiilies – 2
 Garlic cloves 3 crushed
 Curry leaves – 10
 Coriander leaves for garnishing
 Salt to taste

Preparation :
  • Heat 3 tsp of oil in a pan. Add the mustard  seeds and let them splutter.
  • Add urad dal, cumin seeds, dry red chillies, garlic and curry leaves and fry till golden brown.
  • Add the chopped onions, green chillies and fry them till transparent.
  • Now to this add 2 cups of cubed pumpkins, turmeric and salt and let it cook covered on low heat  for 10 min.
  • Add  chopped tomatoes, red chilli powder, coriander powder and mix well and cook for 5 min.
  • Add 1/2cup water,  cover and cook on medium heat till pumpkin is soft and cooked.
  • Garnish with coriander leaves.
  • Serve hot with rice or rotis.

Perugu Pachadi (yogurt chutney)

Ingredients :

1 thinly sliced onion
1 1/2 cups curd (yogurt)
salt to taste

For seasoning/poppu/tadka:
1 tbsp oil
1/2 tsp minappa pappu  (urad dal)
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 chopped green chilli
8-10 fresh curry leaves
1-2 dry red chillies 
1/4 tsp of turmeric pwd
pinch of hing/asafoetida (optional)

Preparation :

1. Beat the curd till smooth. Combine sliced onion and salt and keep aside.
2. Heat oil in a pan. Add  urad dal, mustard seeds, cumin seeds and let them pop,  Add the curry leaves, red chillis, green chilli turmeric pwd and asafoetida and toss for a few seconds.
3. Combine the mixture with the beaten curd and serve with rice or rotis.


Ingredients :

2 eggs
2 cups all-purpose flour
1 1/2 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract (optional)

Preparation :
1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy.  
2. Mix in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Don't over mix. 
3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with cream and fruits.

Tuesday, December 14, 2010


Ingredients  :

Idly rava 1 1/2 cups
Urud dal 1 cup
Fenugreek seeds(Methi) 1/4 tsp
Salt as per taste
Grated carrot 1 cup
Finely diced tomato 1
Finely chopped onion 1 cup
Chopped cilantro

Preparation :
1. Soak urud dal and Methi in water for 5-6 hours.
2. Soak Idly rava in water for about 3 hours.
3. Drain the water from urud dal and methi seeds grind it with little water until smooth.
4. Now drain water from soaked rava and mix it to the batter add salt for taste and allow it to ferment overnight. ( you can also make Idly with this batter)
5. Take a nonstick pan and heat it with 1 tbs oil and make uthappam which is 1/2 inch thick.
6. spread grated carrot, tomato, onion and cilantro on uthappam and close the pan with lid and cook it on low for 3-5 min. Until cooked on the upper side and golden brown on the lower side.
7. Uthappam gets cooked on the upper side with the steam as the pan is covered.
8. Don't turn the uthappam other side since vegetables get burned and stick to the pan.
9. Serve hot with chutney or sambar.


Ras Malai is a very popular Indian milk based dessert recipe. At Indian weddings and other special occasions, Ras Malai is commonly served. Though rich in texture and flavor, it can be made easily at home. Try this simple and easy to follow Ras Malai recipe today.

For the Ras or Rabdi :

Whole Milk - 4 cups
Sugar - as per desired sweetness
Dry Fruits - Cashews, Pistachios, Almonds - 2 tsp each - coarsely powdered
Cardamom Powder
Saffron  pinch for color (optional)

Take a pan with a heavy bottom. Add the milk. Bring it to a boil and simmer till it reduces to half its original volume. Stir it every 2 min so that it does not burn in the bottom.  Then add sugar to obtain desired sweetness. Finally add the powdered dry fruits, Cardamom powder, and saffron. Keep it aside.

For the Malai balls :

whole Milk - 3 cups
Lemon juice or Vinegar - 1 tbsp (I mostly use vinegar since it has less flavor than lemon juice)
Ice cubes
Muslin cloth or Handkerchief
Sugar - 1/2 cup
water -  3 cups

1. In a pan with a thick bottom boil the milk. Dilute the vinegar with very little water and add to the milk. The milk will start to curdle. Add little more vinegar if required. When it curdles completely and water separates switch off the flame and immediately add ice cubes. Then strain this through a muslin cloth or a new handkerchief. Wash the paneer well. Squeeze as much water from it as possible. Tie a knot to the cloth and hang it for about 30  mins.

2. After 30 mins squeeze to remove left over water.  Then knead it like a chapati dough.
Make small smooth balls of about 1 inch diameter and slightly flatten to make discs.

3. Boil water with sugar in the ratio of 6:1. When sugar has dissolved and the mixture starts to boil reserve 1/2 cup of syrup in other bowl.  Add the discs to the boiling syrup and cover and cook with lid for 5 mins and carefully transfer the discs into reserved lukewarm sugar syrup.

4. You can make it in 2-3 batches don't add too many since the discs double in volume. Then squeeze the discs slightly and transfer into rabdi or ras. Refrigerate for atleast 3 hours before serving.

Saturday, December 11, 2010

Sambar (Lentil Soup)


-  Toor dal  1 cup
   Water  3 cups
   Turmeric powder  1/4 tsp

-  Carrot 1 cup, cubed
   Bottle Gourd 1 cup cubed
   Potato 1 medium cubed
   Drumstick 2, cut lengthwise (optional)
   Tomatos 2, sliced
   Brinjal 1 cup, cubed
   Big onion 1, cut to 1/8 pieces
   Sweet potato 1 cup, cubed (optional)
   Green chillies 2 slit length wise

 -  Tamarind  size of a big lime (adjust the qty as per your taste)
    Sambar powder  2 tbsp
    Chilli pwd 1 tsp

-   Methi seeds 1/4 tbs
    Mustard  1/2 tsp
    Cumin  1/2 tbs
    Garlic pods 3 crushed (optional)
    Red chillies 3
    Asafoetida (Hing) 1/2 tsp
    Curry leaves
    Cilantro for garnish


1. Pressure cook the dal with water & turmeric powder on high flame for 4 whistles. Keep it closed for 30 minutes or till the steam goes.
2. Mash the cooked dal well using a wooden spoon. Add 4 cups of water and some salt to the mashed dal and mix it well and keep aside.
3. Soak the tamarind in water for 30 minutes and squeeze the juice.
4.Take another large pan and cook the veggies with some water chilli pwd and salt until half cooked. Add  the mashed dal, tamarind pulp and sambar powder.
5. Cook till all the veggies are fully cooked.
6. Meanwhile heat 2 tbsp oil in another pan and add methi seeds, mustard seeds, cumin seeds, garlic pods, red chillies, hing and curry leaves and Fry it for a minute, make sure that it doesn’t get burnt.
7. Add this to the sambar and mix well. Remove from fire and garnish with cilantro.
8. Serve with rice, idly, vada, or dosa.

Note: You can adjust the qty of water to required consistency. Also you can use the veggies of your choice.

Thursday, December 9, 2010

Fish Curry (Chapala Pulusu)


10 fish pieces  (tilapia, mackerel or king fish steak cut)
2 large onion
3 pieces of coconut (about 1/8 coconut)
Ginger garlic paste 2 tbsp
5 green chillies (slit length wise)
3 tbsps red chilli pwd (increase or decrease acc to your taste)
turmeric pwd 1/2 tsp
jeera /cumin pwd 1 tsp
dhaniya / corriander pwd 1 tbsp
Big lemon size tamarind (soaked and pulp extracted)
Salt to taste
Oil 4 tbsp
2 tbsps chopped cilantro


1. Wash the fish pieces and drain all the water. Marinate with salt, turmeric, chilli pwd and keep aside.
2. Grind the onions and coconut to paste with some water. 
3. Heat oil in a wide pan, add the onion coconut paste, ginger garlic paste add slit green chillies and saute for about 3-4 min until oil seperates.
4. Then add the remaining turmeric, red chilli pwd,  cumin pwd, coriander pwd, salt and mix well.
5. Now add the marinated fish pieces(arrange each piece beside other) and let cook for 3 mins on one side. Turn and cook for another 3 mins.
6. Add the tamarind pulp mixed with enough water and pour into the pan till the fish submerges.
7. Place a lid and cook for 10-15 mins on low-medium heat. Stirring the pan in between. Do not use a spatula(the fish pieces might break), hold the sides of the pan and rotate the pan carefully.
8. Check for seasoning or water, if u need any add now. Cook for another 10 mins, till oil separates.
9. Add the chopped cilantro. Close the lid, cook for another min and switch off the stove.
10. Let stay for 30 mins to 1 hr before serving.
11. Serve with rice.

Tuesday, December 7, 2010

Gummadikaya Pulusu (Pumpkin Curry)


pumpkin / butternut Squash(around 2 cups)
yellow onion 1 large (sliced)
green chillies 2 (slit)
Chilli powder  1/2 tsp
ginger 1 inch (peel and chop)
tamarind lemon size ball (pulp 4-5 tbsp)
Jaggery (2 tbsp approx)
Salt to taste
Water 2-3 cups (to make pulusu)

For seasoning:

oil 2 tbsp
channa dal 1 tsp
urad dal 1 tsp
dried whole red chilli (broken)
cumin seeds 1 tsp
mustard seeds 1/2 tsp
Curry leaves 
Big pinch of hing
tsp turmeric 1/4th tsp


1. Peel, clean, remove the seeds from pumpkin and dice to medium size pieces.
2. Heat the oil in a deep skillet on medium heat and add channa dal, urad dal, red chilli and fry till golden brown , add cumin and mustard seeds and allow them to crackle.
3. Add hing and sauté for 1-2 minutes. Now add green chillies, curry leaves, ginger, turmeric and sauté for couple of minutes.
4. Now add sliced onions and fry till translucent. Add the diced pumpkin, salt, chilli powder and cook them for 5 minutes.
5. Soak tamarind in 1/2 cup water and extract pulp. Add pulp and cook for 3-5 minutes. Stir in water (1 ½ -2 cups) and reduce the heat to medium low and cook for 10-12 minutes covered. Keep stirring in middle.
6. Add jaggery and adjust the seasoning if needed and cook for another 5-8 minutes or till done.
7. Serve hot with rice or Roti.

Egg Fried Rice


Cooked Rice 2 1/2 cups
Eggs 2
Green Beans 1 cup (1/2 inch pieces)
Carrot 1 cup (chopped)
oil 2 tbsp
sesame seed oil 1 tbsp (optional)
Green Chillies 1 (chopped)
Spring onions 2 (chopped)
Chilli Sauce 1tbsp
Soy Sauce 2 tbsp
Black Pepper 1/2 tsp
Salt as needed

Preparation :

1. Take chopped beans and carrots in 1 cup of water with some salt and boil them for 5 minutes. Drain the water and keep them aside.
2. Take a pan and add oil, when the oil is hot add eggs and scramble them for 1 minute.  Add the boiled beans and carrots, sesame seed oil, green chilli and mix well.
3. To that add cooked rice, soy sauce, chilli sauce, black pepper and salt as required.
4. Mix well and cook it for 2 minutes and garnish with spring onions and serve hot.

Channa Masala (Chole)


Channa/ Chick Peas 1 cup (Soaked over night)
Oil 3 tbsp
Cinnamon stick 1 inch
Cloves 3
Bay leaves 2
Cardamom 1
Cumin seeds 1/2 tbsp
mustard seeds 1/2 tbsp (optional)
Ginger Garlic paste 1 tbsp
Big Onion 1
Green chillies 2 (optional)
Tomato 2
Red Chilli powder 1 tbsp
Turmeric 1/4 tbsp
Corriander powder 1 tbsp
Cumin Powder 1 tbsp
Cilantro for garnish
Salt to taste


1. Pressure cook the soaked Channa with some salt till they are soft.
2. Take oil in a pan, add cinnamon stick, cloves,cardamom,bay leaves, cumin seeds and then chopped onions and green chillies. Fry till they are slightly brown.
3. Add ginger garlic paste and cook for a minute and add tomatoes.
4. Then add turmeric powder, corriander powder, cumin Powder and red chilli powder. Mix well and cook till tomatoes are soft.
5. Add some water then add cooked Channa. Add salt according to your taste and cook till the gravy thickens.
6. Garnish with Cilantro, lemon and serve with rice, puri or roti.

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