September 24, 2011

Brinjal - Mint Chutney (Vankaya Pudina pachchadi)

Brinjals - 150 gms
Mint leaves - big bunch
Green chillies - 8-10
Tamarind - half small lemon size
Salt to taste
Turmeric - 1/4 tsp
Garlic cloves - 4
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Oil - 1-2 tbsp


  1. Chop green chillies and cut brinjals into round thin slices.
  2. Separate leaves from mint stems and wash them.
  3. Heat oil in kadai, add fenugreek seeds and fry them.
  4. Add green chillies, mint leaves, brinjal slices, salt and turmeric. Close the lid and cook till brinjals become soft by stirring occasionally. 
  5. Cool and grind all the ingredients by adding tamarind, garlic and cumin seeds to make chutney.
  6. Serve with rice.
  7. This chutney is good for digestion.

September 19, 2011


Chilli Sauce
Soya Sauce
Vinegar To Taste
Salt To Taste

   FOR BOILING NOODLES: Boil noodles in plenty of salt water with 1 tsp of oil till they tender.

  •  Drain in a sieve,wash with cold water and keep aside.

   FOR VEGETABLES: Heat oil in a pan,fry onions and garlic for a   while.

  • Add salt,pepper,cabbage and capsicum and keep string for a few minutes(do not overcook the vegetables).
  • Finally, add boiled noodles,soya sauce and chilli sauce.Mix well and serve hot.


Cheese(creamy base)-4tsp
Coriander Leaves(minced)-4tsp
Soya Sauce-1/2tsp
Red Chilli Paste-1/2tsp
Olive Oil-2tsp
Salt To Taste


  • Boil noodles.Drain them under cold water.
  • Put them in a serving bowl and add rest of the ingredients.
  • Mix well.
  • Serve cold.

Senaga Pappu Gongura (Red Sorrel Leaves with Channa dal)

Channa dal - 1 cup
Gongura - 2-3 small bunches or 1 big bunch
Onion - 1 (big)
Green chillies - 4-5
Tamarind juice - 1-2 tsp 
Red Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste

For Talimpu:
Dry red chilli - 1, Garlic cloves - 4, cumin, mustard and fenugreek seeds - 1/2 tsp, channa dal - 1/2 tsp, curry leaves, oil - 1 tbsp


  • Wash and soak Channa dal for 30 minutes.
  • Separate leaves from stems of sorrel bunch. Wash and chop leaves. 
  • Cook Channa dal in thick kadai  by adding sufficient water till soft then add onions, sorrel leaves, green chillies,spices, tamarind juice and water.
  • Cook till gravy becomes little thick.
  • Heat oil in  pan, add all talimpu ingredients and fry till mustard splutters. Pour this on dal.
  • Serve with rice.

September 16, 2011

Tomato Peanut Chutney

Tomatoes - 4
Peanuts - 1/4 cup
Green Chillies -5-6
Tamarind  - 2 strips
Salt to taste
Turmeric - 1/4 tsp
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Oil - 2 tsp


  • Dry roast peanuts and make powder.

  • Heat oil in a pan, add chopped chillies and tomatoes and cook till tomatoes become soft.

  • Grind all the ingredients by adding powder to make chutney.
  • This chutney goes well with Dosa, Idli.

September 12, 2011

Chilli Soya Nuggets

Soya Nuggets - 100 gms
Ginger garlic paste - 1 tbsp
Soya sauce -1 tbsp
Ajino moto- 1/2 tsp
Vinegar -  1 tbsp
Salt to taste
Green Chillies - 4-5
Oil - 5 tbsp


  • Soak Soya Nuggets  in hot water for few minutes.Then transfer to cold water. Squeeze the water completely.
  • Marinate nuggets  with ginger garlic paste, soya sauce, ajinomoto, vinegar, salt.
  • Keep aside for 2 hours.
  • Heat oil in a pan, fry  the chillies, then add marinated nuggets. Fry them till nuggets absorbs the sauce.
  • Serve hot.

September 10, 2011

Beetroot Upma

Semolina - 1 cup
Beetroot - 1 small 
Onion - 1
Green chillies - 4-5
Ginger - small piece (grated)
Mixed vegetables - 1/2 cup
(Carrot, beans, Peas)
Water - 2 cups

Salt to taste
Oil - 2 tbsp
Dry red chilli - 1
Urad dal & Channa dal - 1 tsp
Cashew nuts - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves


  • Finely chop carrot and beans. Slice the onions and slit green chillies into lengthwise.
  • Peel and grate beetroot.
  • Heat oil in kadai, add dry chillies,  Urad & channa dal, cashews, mustard seeds and curry leaves. Fry for one minute.
  • Add sliced onions, green chillies and ginger, cook for 2 minutes. Then add all vegetables and cook till they become soft.
  • Add salt and water and bring it to boil in medium flame.
  • Then slowly add semolina by stirring continuously  otherwise lumps form.
  • Close the lid and cook another 5 minutes in low flame.
  • Serve hot.

September 09, 2011

Guddu Porutu (Egg Burji)

Eggs - 3
Onions - 2
Green Chilli - 1
Ginger garlic paste - 1 tsp
Cinnamon - small piece
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
 Oil - 1 tsbp
Channa dal - 1 tsp
Mustard and cumin seeds - 1/4 tsp
Curry leaves


  • Finely chop onions and green chillies
  • Heat oil in kadai, add channa dal, cumin and mustard seeds, cinnamon and curry leaves. Fry for one minute.
  • Add chopped onions, green chillies, ginger garlic paste and fry till onions are translucent. 

  • Add spices and mix well. cook another 2 minutes.

  • Break the egg shells then add yolk and white to the onion mixture. Set for one minute.

  • Then mix well and cook another 2 minutes.

  • Serve with rice or roti.

Vankaya Teepi Pachchadi (Brinjal Sweet and spicy Chutney)

Brinjals - 250 gms
Dry red chillies - 7-8
Onion - 1 (chopped)
Fenugreek seeds - 1/2 tsp
Garlic cloves - 4
Cumin seeds - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp

Jaggary - 2 tsp (grated)
Oil - 1 tbsp

For talimpu:
Oil - 1 tsp, Dry red chilli - 1, Channa dal, urad dal - 1/2 tsp, cumin, mustard, fenugreek seeds - 1/4 tsp, Curry leaves


  • Heat oil and fry red chillies and fenugreek seeds. Remove from Kadai.
  • In the same kadai, fry brinjal slices by adding salt and turmeric till they are soft.
  • Cool the brinjal pieces.
  • Grind all the ingredients except onions to make chutney and transfer to bowl.
  • Lastly add chopped onions.
  • Heat oil, add all talimpu ingredients and fry for one minute.
  • Pour talimpu on chutney,
  • This chutney is spicy, crunchy (with raw onions) and sweet.
  • Serve with rice and ghee.

September 07, 2011

Coconut Rice (Kobbari Annam)

Basmati Rice - 500 gms
Coconut - 1
Onion - 1
Green Chillies - 5-6
Ginger Garlic Paste - 1 tbsp
Green Peas - 1/2 cup
Oil/Ghee - 2 tbsp
Bay leaves - 2
Green Cardamom - 2
Cloves - 4-5
Cinnamon  - 1" stick
Cumin seeds - 1/2 tsp


  • Wash and soak basmati rice for 15 minutes.
  • Grate coconut. Boil 500 ml of water. Put grated coconut in vessel and pour hot water over it. Keep aside for 5 minutes. Take a cloth to stain the liquid from coconut by pressing with hands.Extract liquid as  much as you get by adding some more hot water.
  • Slice the onions and green chillies.
  • Heat oil in rice cooker or thick bottem vessel, add bay leaves, cinnamon, cardamom, cloves and cumin seeds and fry fry for 1 minute.
  • Add chopped onions and chillies, fry till light brown colour.
  • Add soaked rice, green peas and fry in oil for 2 minutes then add coconut milk and water (800 ml both).
  • Add salt and close the lid, cook till rice done.
  • Serve hot with Kurma or directly or with raita.

Tomato Drumstick Curry (Tomato Mullakkadala Kura)

Onions - 2 (big)
Tomatoes - 250 gms
Drumstick - 2
Green Chillies - 2
Ginger Garlic Paste - 1-2 tsp
Red Chilli Powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Cumin &  Mustard seeds - 1/4 tsp
Urad &  Channa dal - 1/4 tsp
Curry leaves
Coriander leaves


  • Finely Chop onions and tomatoes.
  • Cut drumstick into 2" pieces.
  • Heat oil in kadai, add cumin, mustard, urad and channa dal, curry leaves and fry for one minute.
  • Add chopped onions and chillies and fry till they are soft. Then add chopped tomatoes, ginger garlic paste, drumstick pieces and cook in medium flame for 5 minutes.
  • Then add spices and 1 cup of water, cook in low flame till drumsticks are soft and gravy becomes thick.
  • Lastly garnish with coriander leaves.

September 01, 2011


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