May 31, 2013

Kashmiri Chicken

Chicken -  1 medium size
Tomatoes - 2 (chopped)
Onions - 2 (chopped)
Cashew nut paste - 1/4 cup
Ginger garlic paste - 1 tbsp
Turmeric - 1 tsp
Salt to taste
Ghee - 3/4 cup

Masala Paste:
Kashmiri Red Chillies - 12
Peppercorns - 1/4 tsp
Cloves - 4
Cinnamon - 2 sticks
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp


  • Dry roast masala ingredients. Cool and grind to make powder.
  • Cut chicken into large pieces and smear with salt and little turmeric. Keep aside for 1 hour.
  • Heat ghee in kadai add onions and fry till golden brown. Add ginger garlic paste and saute for 1 minute.
  • Add ground powder and fry till aroma comes.
  • Add chopped tomatoes and cashew nut paste. Fry for few minutes.
  • Stir in chicken pieces and add 2 cups of water.
  • Cook in low flame till chicken pieces are tender and gravy is little thick.
  • Serve with garnished coriander leaves.

Carrot Murabba

Carrots - 1 kg
Sugar - 1 1/2 kgs
Cardamom Powder - 1/2 tsp
Lemon Juice - 1 tsp
Almonds - 15 (blanched)


  • Peel and cut carrot into thick pieces. Pour sugar over the pieces in a bowl. Cover and keep it aside for 7-8 hours.
  • Prick the carrots with fork.
  • Cook the carrots in low flame till tender and sugar syrup is of 1 string  consistency. 
  • When cool add lemon juice and cardamom powder.
  • Garnish with almonds.
  • Store in a glass jar.
  • This murabba is rich in Vitamin A. It is also good for heart.

May 27, 2013

Goru chikkudu Masala Eguru (Cluster Beans Masala Fry)

Cluster Beans - 250 gms
Turmeric - 1/4 tsp
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few

For Masala:
Dry red chillies -8
Roasted Channa dal - 2 tbsp
Dry coconut - 2 tbsp
Garlic cloves - 5-6


  • Trim the edges and cut cluster beans into 1" pieces. Boil them in water till tender. Drain the water completely.
  • Powder the masala ingredients and keep aside.
  • Heat oil in a pan, add cumin seeds, mustard seeds and curry leaves. Fry till mustard crackles.
  • Add beans, salt and turmeric. cook in medium flame for 5 minutes.
  • Add spice powder, mix well and fry for few minutes.
  • Serve with rice or roti.

Gummadi - Bangala Dumpa Kura(Pumpkin with Potato)

Red Pumpkin - 250 gms
Potatoes - 200 gms
Tamarind - lemon size
Jaggery - 1 tbsp (grated)
Oil - 2 tbsp
Salt to taste
Turmeric - 1/2 tsp
Curry leaves - few
Coriander leaves

For Spice Powder:
Red chillies - 8
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Peppercorns - 1/4 tsp
Fenugreek seeds - 1/8 tsp
Coriander seeds - 1 tsp

For Gravy:
Poppy seeds - 1 tsp
Fresh coconut - 1/2 (grated)
Roasted Channa dal - 2 tbsp
Onion - 1 (chopped)


  • Peel and cut pumpkin and potato into medium size pieces.
  • Dry roast spice powder ingredients and grind them to make powder.
  • Grind the gravy ingredients to make paste, add spice powder and grind once.
  • Heat oil in kadai, add mustard seeds and curry leaves, fry till mustard crackles.
  • Add potato piece and fry for 2 minutes then add water and cook till half tender.
  • Add pumpkin pieces and cook till vegetables are tender.
  • Add tamarind juice, jaggery, ground paste, salt and turmeric.
  • Cook till the gravy is little thick.
  • Lastly add chopped coriander leaves.
  • Serve with rice or roti.

Cream of Carrot Soup

Carrots - 100 gms
Water - 1 1/2 cup
Rice - 1/4 cup (uncooked)
Onion - 1/4 cup (chopped)
Flour - 1 tbsp
Vegetable stock - 1 cup
Butter - 2 tbsp
Milk - 1 1/2 cup
Salt and pepper to taste


  • Saute rice and onion in butter till onions are soft. Keep aside.
  • Dice and cook carrot s in water until tender. Drain the carrots and reserve the liquid.
  • Return the rice and onion to heat, add flour and cook in medium flame for 5 minutes.
  • Add liquid reserve and vegetable stock
  • Cook till rice is soft. Cool and blend to make puree.
  • Strain the mixture in a sieve and pour again into the pan to heat. Stir until hot.
  • Blend in milk and cook but don't boil.
  • Season with salt and pepper.
  • Serve hot

May 26, 2013

Chandra Kanthalu

Moong Dal - 250 gms
Sugar - 250 gms
Fresh Coconut - 1/2 (grated)
Ghee/ Oil for frying
Cardamom powder - 1/2 tsp


  • Soak Moong dal for 2 hours. Wash and drain the water. Grind dal by using little water to make fine thick batter.
  • Add grated coconut and sugar. Mix well.
  • Bring it to cook, stir continuously. Cook for 15 -20 minutes or till the mixture is thick.
  • Wet the cotton cloth and spread it on platform. Spread the mixture evenly on cloth.
  • Let it cool then cut into square pieces.
  • Heat ghee in kadai, fry the pieces few at a time till golden colour.  

Bangala Dumpa Vadiyalu (Potato Vadiyalu)

Potatoes - 500 gms
Sesame seeds - 1 tbsp
Salt to taste
Green chillies - 15-20


  • Peel and grate potatoes with grater.
  • Add 1 tbsp of water to grated potato and steam the potato for 15 minutes.
  • Grind green chillies to make paste.
  • Now mix all the ingredients to boiled potato. 
  • Make very small balls and put them on plastic sheet.
  • Dry them directly to sunlight till dry.
  • Store in airtight container up to 6 months.

Banana and Beetroot Salad

Bananas - 2
Beetroot - 1 (boiled)
Almonds - 10 (blanched and thinly sliced)
Cashew nuts - 10 (chopped)
Raisins - 10
Mint leaves - 1 tsp (chopped)
Honey - 4 tsp


  • Cut bananas and beetroot into cubes.
  • In a mixing bowl, mix all the ingredients well.
  • Serve cold.

May 25, 2013

Acharie Chicken

Boneless Chicken - 500 gms
Turmeric - 1 tsp
Ginger garlic paste - 2 tbsp
Lemon juice - 1 tbsp
Salt to taste
Oil for frying chicken pieces

For spice paste:
Coriander seeds - 1 tbsp
Cumin seeds - 2 tsp
Dry red chillies -3-4
Peppercorns - 7-8
Cinnamon - 1" piece
Cardamom- 4-5
Nutmeg - 1/2
Vinegar - 2 tbsp


  • Dry roast the ingredients of the spice paste  and cool.
  • Grind these ingredients along with vinegar to make paste.
  • Sprinkle salt and turmeric on chicken pieces and keep aside for 10 minutes. Drain the excess water.
  • Heat the oil in kadai, deep fry the chicken pieces few at a time till they are golden brown. Drain out the excess oil on paper napkin.
  • Remove the oil from kadai and keep only 3 tbsp of oil. Add ginger garlic paste and fry for minute.
  • Mix in spice paste and continue to cook in low flame for 2-3 minutes till aroma comes.
  • Add chicken pieces  and continue to stir, Cook on low flame for 7-8 minutes.
  • Lastly add lemon juice and remove from fire.

May 24, 2013

Aarati Kaya Ulli karam (Raw Banana with Onion Masala)

Raw Bananas - 2
Onions - 4
Tamarind - 2 strips
Coriander seeds - 1 tsp
Red Chillies - 15
Dry Coconut - 1 tbsp (grated)
Turmeric - 1/4 tsp
Salt to taste
Oil - 4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few


  • Peel and cut bananas into small pieces. Keep them in salt water.
  • Chop onions and grind along with tamarind, coriander seeds, red chillies, coconut to make paste. Keep aside.
  • Heat the oil in kadai, add mustard seeds and curry leaves. Fry till mustard crackles.
  • Add banana pieces, salt and turmeric and cook in low flame till half done. Add ground paste and fry till done.
  • Serve with rice or roti.

May 09, 2013

Chema Dumpala Vepudu (Arbi Fry)

Chema Dumpalu - 250 gms
Butter milk - 1 cup
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 2-3 tbsp


  • Peel and cut chema dumpalu into slices. Soak the slices in butter milk for 10 minutes.
  • Remove and wash in plain water. Dry them with dry cloth.
  • Heat oil in kadai, add pieces and fry them in low flame.
  • When they completely fried, add salt, turmeric and chilli powder.
  • Mix well, remove from fire.

Poriyal Pavakka (Kerala Bitter Gourd Curry)

Tender Bitter Gourds - 10 (small)
Tamarind -  lemon size
Coconut - 2 tbsp (grated)
Green Chillies - 5-6
Dry red chillies - 2-3
Curry powder - 1 tsp
Salt to taste
Asafoetida -  a pinch
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Mustard & Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Curry leaves - few


  • Scrap, slit into lengthwise and boil the bitter gourd in salt water till tender. Drain the water.
  • Soak tamarind in hot water then extract juice from it.
  • Heat oil in kadai, add asafoetida, red chillies, urad and channa dal, Cumin and mustard seeds, curry leaves. Fry till mustard crackles.
  • Add chopped green chillies, bitter gourd pieces, coconut, salt, curry powder. Fry them for 2 minutes.
  • Add tamarind juice and cook in low flame for 10 minutes or till it becomes little thick.
  • Serve with rice.

Delicious Omelette

Eggs - 6
Cheese - 2 tbsp (grated)
Onion - 1 (chopped)
Potato - 1 (boiled and grated)
Spring Onion - 1 (finely chopped)
Spinach leaves - 2 (chopped)
Salt and pepper to taste
Olive oil - 2 tbsp


  • Combine all the ingredients in a mixing bowl except oil.
  • Heat oil in a flat frying pan and pour the egg mixture into it.
  • Lower the flame and cook till eggs are done. Turn and cook the other side.
  • When done, serve hot with bread.

Garlic Noodles

Noodles - 200 gms
Garlic Cloves - 8-10
Fresh Green Garlic - 25 gms
Spring Onions - 4 -5
Salt to taste
Soya Sauce - 1-2 tbsp
Vinegar - 1 tbsp
Ajina Moto - 1/2 tsp
Oil - 5-6 tbsp


  • Peel and chop garlic into very tiny pieces. 
  • Cut the fresh garlic with its leaves also into tiny pieces.
  • Cut the spring onions lengthwise but chop some of its green leaves into tiny pieces.
  • Boil and drain the noodles.
  • Rub the noodles with oil so that they do not stick to each other.Heat oil in wok.
  • Add the garlic and spring onions,and fry till they are golden brown.Add salt to taste.
  • Lower the flame and add the boiled noodles together with the Ajina moto,soya sauce and vinegar.
  • Continue to cook on a low flame,stirring occasionally.
  • Cook for another 5 minutes and serve hot.   

May 07, 2013

Ash Gourd Chutney (Budida Gummadi Pachadi)

Ash Gourd - 200 gms
Red chillies - 10
Tamarind - few strips
Garlic cloves - 4-5
Cumin seeds - 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)
Oil - 2 tsp

For Tempering:
Oil - 1 tsp
Red chilli - 1
Mustard seeds - 1/4 tsp
Curry leaves - few


  • Peel and chop ash gourd into small pieces.
  • Heat oil in a pan, fry red chillies and remove from pan. Add gourd pieces in the same oil and cook till tender. Cool.
  • Now grind all the ingredients to make chutney.
  • Heat oil in a pan, add red chilli, mustard seeds and curry leaves. Fry till mustard crackles.
  • Pour this over Chutney.
  • Serve with rice.

May 06, 2013

Shahi Rabdi Puri

Maida - 1 1/2 cups
Moong Dal - 1/2 cup
Milk - 4 cups
Sugar - 2 1/2 cups
Paneer - 4 tbsp ( crumbled)
Almonds - 15
Raisins - 25 gm 
Almond essence -  few drops
Yellow colour -  few drops
Saffron -  few strands

For Garnishing:
Silver Varakh - 2 sheets
Rose petals -  few


  • Dry roast and powder the moong dal.
  • Blanch, peel and grind almonds to make paste.
  • Soak raisins and grind them to make paste.
  • Mix flour, moong dal powder, raisin paste and 3 tbsp of ghee. Add enough water and knead to a stiff dough. Keep it aside for 20 minutes.
  • Heat milk and almond paste on low heat, stirring continuously, so that it does not stick to the bottom of the vessel, cook till little thick consistency. 
  • Add sugar, yellow colour, almond essence, crumbled paneer and saffron.
  • Simmer for 15 minutes more. Keep it aside.
  • Make balls from dough and roll them with rolling pin to make puri's.
  • Deep fry them in hot ghee till golden in colour.
  • Now arrange them in a plate. Pour the rabdi over and cool.
  • Garnish with silver varakh and rose petals.
  • Serve cold.

Instant Masala Idli

Semolina - 2 cups
Curd - 1/2 cup
Green peas - 2 tbsp (boiled)
Tomato - 1 (chopped)
Peanuts - 2 tbsp
Channa dal - 1 tbsp
Green chillies - 3 (finely chopped)
Dry red chilli - 1 
Eno Fruit salt - 1 tsp
Salt to taste
Mustard seeds - 1 tsp
Oil - 1 tsp


  • Mix semolina, curd and salt and 1/2 cup of water. Keep aside for 10-15 minutes.
  • Heat oil in a pan, add red chilli, channa dal and mustard seeds. Fry till mustard crackles. 
  • Add peanuts, peas, chilli pieces, chopped tomato, salt. Saute for 2 minutes. Remove from fire and cool.
  • Add eno salt to semolina mixture. Add vegetables to it and mix well.
  • Pour mixture in greased idli moulds and steam for 10 - 15 minutes.
  • Serve with chutney.

Vegetarian Canapes

Rusk Biscuits - 6-7
Cheese slices - 6-7
Capsicum - 1
Mushroom  - 50 gm
Milk - 1/2 cup
Maida - 1 tbsp
Pepper - 1 tsp (freshly ground)
Salt to taste
Butter - 1 tbsp
Oil - 1 tbsp


  • Chop capsicum and mushroom into very tiny pieces.
  • Mix maida in to milk to form a smooth paste
  • Heat the butter and oil in a pan and saute the mushrooms and capsicum for 2 minutes.
  • Add salt and pepper and keep aside.
  • Place a slice of cheese on each rush biscuit and trim the cheese slice to the size of  a biscuit.
  • Top with the cooked capsicum mixture and serve.

Cheese Scones

Maida - 1 1/2 cups
Grated Cheese - 3 tbsp
Milk - 1/2 cup
Butter - 1 tbsp
Pinch of salt
Baking Powder - 1 tbsp


  • Sieve the flour, baking powder and salt. 
  • Rub in the butter. Add cheese and milk and make a smooth dough.
  • Roll out into 2 cm thick scones, cut to the required size and bake in a hot oven for 15 minutes.

Tomato Dosa with Flour

Wheat Flour - 1250 gms
Gram Flour - 175 gms
Tomatoes - 500 gms
Chilli Paste - 1 tbsp
Chilli powder - 1 tsp
Coriander leaves - 1/4 cup (chopped)
Sesame seeds - 1 tsp
Salt to taste
Sugar - 2 tbsp


  • Blanch tomatoes in hot water for 5 minutes. Remove and peel off the skin. Grind the tomatoes to make puree. Add sugar and other ingredients. Mix well to make batter.
  • heat oil in a flat frying pan, pour ladle full of batter and spread evenly to make dosa.
  • Cook both sides and serve hot with chutney.

May 04, 2013

Corn Uttapam

Semolina - 2 cups
Corn - 1 cup (grated)
Green Chili paste - 1 tsp
Onion - 1 (chopped)
Buttermilk - 1 cup
Salt to taste
Coriander leaves - 1 tbsp (chopped)


  • Boil corn in one cup of water. Cool.
  • Now mix all the ingredients to make thick batter. 
  • Keep aside for one hour to ferment.
  • Heat the griddle and pour ladle full of batter to make thick pancake.
  • Sprinkle oil and cook both sides.
  • Serve hot with chutney. 

Oats and Spinach Pakodi

Spinach - 2 cups (chopped)
Oats - 1 cup
Ginger and chilli paste - 1 tbsp
Salt to taste
Chilli powder - 1/2 tsp
Curry leaves - few
Cumin seeds - 1/4 tsp
Hot water
Oil for frying


  • In a mixing bowl, put oats and soak them in sufficient  hot water for 10 minutes. 
  • Now add all other ingredients and mix well.
  • Heat oil in kadai, drop spoon full of batter in hot oil to make pakodi's.
  • Fry till golden brown and serve hot.

Sweet Mango Pickle (Gujarat)

Raw Mango - 3 Cups (grated)
Sugar - 6 Cups
Chilli Powder - 1 Cup
Salt - 1 tbsp
Turmeric Powder - 1 tbsp
Cumin Seeds - 1 tbsp


  • Mix grated mangoes, granulated sugar, salt and turmeric in broad vessel. Mix thoroughly and tie with a cloth over the vessel and keep it directly to the sun for at least 10-12 days.
  • Roast cumin seeds lightly and powder coarsely.
  • Now mix cumin powder, chilli powder to mango pickle. Mix well and transfer to dry jars.
  • This pickle lasts for 1 year.

Tomato Rice Vadiyalu

Cooked Rice - 2 cups
Tomatoes - 2 cups
Green Chilies - 10
Sesame Seeds - 1/2 tbsp
Salt to taste


  • Grind green chillies, chopped tomatoes and salt to make paste. Add rice and sesame seeds and grind again to make coarse paste.
  • Take Jantikalu Pressing machine, put some paste inside and press it on Plastic sheet. Do the same with remaining paste.
  • Dry them directly to the sunlight till dry.
  • When it is completely dried store in airtight container.
  • Fry them in hot oil and serve as side dish with rice and dal.

May 01, 2013

Orange Oatmeal Cookies

All purpose flour - 2 cups
Sugar - 2 cups
Rolled Oats - 3 cups
Baking powder - 4 tsp
Salt - 1 tsp
Nutmeg - 1 tsp
Eggs - 2
Shortening - 1 cup
Orange rind - 4 tsp (grated)
Orange juice - 2 tbsp


  • Sieve flour, baking powder, salt and nutmeg. 
  • Beat shortening with sugar and eggs till soft. Stir in orange juice and rind. Add sifted flour and mix well.
  • Stir in oats. 
  • Drop tablespoons of batter on greased baking tray 2" apart.
  • Bake 12 to 15 minutes.

Masala Naan

Flour - 500 gms
Curd - 1/2 cup
Dry Yeast - 1 tsp
Sugar - 1/2 tsp

For Filling:
Potatoes - 500 gms
Green Peas - 100 gms
Dry pomegranate seeds - 1 tsp
Cumin seeds - 1 tsp
Green chillies - 3
Salt to taste
Ghee - 2 tbsp


  • Mix flour, curd,salt and sugar. Soak yeast in warm water. Add this water to make dough. Keep it in warm place for 3-4 hours to rise.
  • Boil and mash potatoes and green peas.Grind pomegranate seeds and green chillies together.
  • Heat ghee in kadai, add cumin seeds and allow it to splutter.
  • Add mashed potatoes and peas, ground paste, salt and mix well.
  • Cool.
  • Divide dough into equal portions, make into shapes of cups, fill with mashed potatoes, cover with the edges turned over.
  • Roll them very lightly into thick  naans and place them on greased tray.
  • Brush on top with ghee and bake in hot oven till done.

Apple Chutney

Green Apple - 1
Roasted Channa dal -  2 tbsp
Green chillies - 10
Fresh Coconut - 1/2 (grated)
Sugar - 1 tsp
Salt to taste
Coriander leaves -  1 tbsp (chopped)

For Tempering:
Oil - 2 tsp
Channa dal - 1/2 tsp
Mustard seeds -1/4 tsp
Curry leaves - few


  • Peel and chop green apple into small pieces.
  • Now grind all the ingredients except green apple to paste.
  • Add apple pieces and grind for few seconds. Transfer to bowl.
  • Heat oil in a pan, add channa dal, mustard seeds and curry leaves. Fry till mustard crackles.
  • Pour this over chutney.
  • Serve.

Brinjals and Green chillies in tangy gravy

Brinjals - 300 gms
Green Chillies - 25 gms
Capsicum - 1
Fenugreek seeds - 1/4 tsp
Ginger garlic paste - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Curd - 1 cup
Tamarind paste - 1 tbsp
Oil for frying

For Masala powder:
Cashew nuts - 2 tbsp
Peanuts - 1 tbsp
Sesame seeds - 1 1/2 tsp
Pepper corns - 1/2 tsp

For Tempering:
Oil - 1 tbsp
Red chillies -4
Mustard seeds - 1/2 tsp
Desiccated coconut - 1 1/2 tbsp


  • Dry roast masala ingredients. Cool and grind to make powder.
  • Cut the brinjal into 4 pieces and slit green chillies.
  • Shallow fry brinjal pieces and green chillies and keep aside.
  • Thinly cut capsicum.
  • Heat 1 tbsp of oil in kadai, add fenugreek seeds, ginger garlic paste. Saute.
  • Add chilli powder, coriander and cumin powder, garam masala, turmeric and whisked curd.
  • Cook for 2 minutes then add 1 glass of water. 
  • When the gravy is bubbling add brinjal, capsicum and green chillies, tamarind paste, salt. Close the lid and cook in low flame.
  • Heat oil in another pan, add red chillies, mustard seeds and desiccated coconut. Saute for 1 minute then pour on gravy.
  • Cook till gravy becomes little thick.
  • Serve hot with rice or roti.

Mamidi kaya Pachi Pulusu

Raw Mango - 1
Onion - 1 (big)
Red chillies - 4-5 
Jaggery -  small piece or as per taste
Salt to taste
Cumin seeds - 1/2 tsp
Curry leaves - few
Oil - 2 tsp


  • Peel and cut mango into pieces. Boil them till tender and soft. Mash into pulp.
  • Heat oil in a pan, add red chillies, cumin seeds and curry leaves. Fry them.
  • Cool and crush them coarsely.
  • In a bowl, add mango pulp, crushed powder, salt and jaggery, chopped onions. Add 3-4 glasses of water depending on the sourness of mango. Mix till jaggery dissolves.
  • Serve with rice., pub-6783067284749878, DIRECT, f08c47fec0942fa0, pub-6783067284749878, DIRECT, f08c47fec0942fa0