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Friday, September 28, 2018

Sorakaya chutney


  • 2 cups bottle gourd , chopped, small, with skin 
  • 1 piece ginger ,Small, (thin slice) (do not use too much)
  • 2 tsp chana dal / senaga pappu
  • 2 tsp Urad dal / minapa pappu
  • 2 tsp Sesame seeds
  • ½ to ¾ cup tomatoes or tamarind paste or lemon juice as needed
  • 2 red chilies
  • 3 green chilies or replace with red chilies
  • ½ tsp cumin
  • Salt as needed
  • 1/8 tsp turmeric


  • 1 to 2 tsps Oil
  • 1 Pinch hing
  • ¼ tsp cumin
  • ¼ tsp mustard
  • 1 red chili ,broken 
  • ½ tsp urad dal
  • 1 to 2 cloves garlic , crushed
  • 1 sprig curry leaves
  • Tamarind paste as needed

Method :

  1. soak little tamarind in hot water if you wish to use it. when it is soaked it turns soft. Squeeze and filter it to the pan while seasoning later.Wash bottle gourd under running water,peel the skin . Chop them to small pieces and measure.
  2. Heat a pan, dry red chilies, roast chana dal and urad dal lightly golden, add sesame seeds and cumin and toss.  Set these aside to cool.
  3. add little oil to the same pan and fry green chilies and bottle gourd , fry till they wilt off and the raw smell disappears. To the same pan add tomato, salt and turmeric and fry till the tomatoes turn mushy. set this too to cool.
  4. Powder finely the dals, red chilies and cumin.Add the green chilies, ginger, bottle gourd and tomato.Blend everything well. If needed adjust the salt.
  5. Add little more oil to the pan, add crushed broken red chili,garlic, mustard, cumin and urad dal. Allow the dal to turn lightly golden. Add curry leaves , hing and tamarind paste.Fry till the leaves turn crisp.Add the ground chutney and mix well.
  6. Serve with rice.

Monday, September 10, 2018

Dry aloo methi


  • 2 cups potatoes or aloo chopped or cubed
  • 1 cup methi leaves chopped fenugreek leaves
  • 2 cloves garlic Chopped
  • ¾ tsp cumin or jeera
  • 1 ½ tsp oil or ghee
  • Salt as needed
  • 2 Green chili slit or chopped
  • Pinch turmeric 
  • 1 tsp red chili powder 

  1. Add oil to a pan, add cumin. When they begin to crackle, add garlic and fry till it begins to smell good.
  2. In a large bowl wash methi leaves and chopped finely.Transfer potatoes and turmeric. Fry for one to 2 minutes.
  3. Pour in water just enough to cook potatoes until soft.When the aloo is soft cooked, evaporate if any water is left. Stir and fry for a minute.
  4. Add chopped methi leaves and red chili powder. Fry until the leaves wilt off. Do not over cook.
  5. Serve aloo methi with rice or roti.

Sunday, September 9, 2018

Chicken keema


Dry spices

  • ½ tsp cumin 
  • 1 small cinammon stick
  • 2 green cardamoms
  • cloves

other ingredients

  • 2 tbsp oil
  • ¾ cup onions chopped 
  • 1 green slit
  • 1 ½ tsp ginger garlic paste
  • 1 tomato
  • ¾ tsp meat masala powder
  • ½ tsp. red chili powder
  • 300 grams chicken  keema or minced chicken
  • salt as needed
  • 1/8 tsp turmeric
  • handful coriander leaves for garnish

  1. Pour oil to a pan and heat it. Add the dry spices and saute till they begin to sizzle.Add onions and green chilli. Fry until the onions turn golden.
  2. Next add ginger garlic paste and fry until the raw smell goes off.
  3. Transfer the chopped tomatoes, fry until softened.
  4. Add chili powder, masala powder and salt, fry until the 3 min.
  5. Set the onion tomato mixture to a plate.
  6. Add oil in the same pan with minced meat, turmeric .
  7. Cover and cook on a low heat till the keema is soft cooked in its own moisture. If needed sprinkle little water.Add back the onion tomato mixture. Mix everything well.
  8. Cook covered on a low flame till minced meat and onion tomato mixture blends well. This depends on the quantity of moisture left in the pan. To make dry keema curry, cook tiil all the moisture evaporates.
  9. Serve with rice and roti.

Saturday, August 25, 2018

Dry Aloo palak

  • 2 tbsps oil
    • 2 cups potatoes or aloo cubed about 4 medium potatoes
    • 4 cups spinach or palak chopped
    • 1tsp mustered seeds
    • 1 tsp cumin or jeera
    • 2 cloves garlic chopped 
    • 1 large pinch hing
    • 2 green chilies 
    • 1 medium onion sliced 
    • Salt to taste
    • 1 tsp red chili powder
    • tsp turmeric 


  1. Heat oil in a pan. Add the cumin and let them splutter.Then add garlic and green chilies. Fry them for a minute.Sprinkle hing.
  2. Next fry onions until light golden.
  3. Then fry the potatoes in the same pan for 2 to 3 mins.Pour 3 tbsps water and mix well.Cover and cook until the potatoes are completely cooked but not mushy.
  4. Then sprinkle turmeric, salt and chili powder. Saute for a minute or two until the raw smell of chili powder goes away. You can also cover and cook for 2 minutes.
  5. Next add chopped palak and saute on a medium high flame for about 3 minutes.
  6. When the moisture evaporates turn off the stove. Serve aloo palak with roti, chapati, paratha or rice.

Thursday, August 9, 2018

Beerakaya senga pappu curry


  • Ridge gourd - 2 to 3, medium size, peeled and chopped into small pieces 
  • 1 onion
  • 1 tomato
  • 1 tbsp.soaked  chana dal
  • 2 tbsp. ginger garlic paste
  • 1 tsp. red chili powder
  • 2 tsp coriander powder
  • 2 tsp coconut powder
  • 3 garlic cloves
  • 1 tsp turmeric
  • salt
  • 3 tsp oil


  1. Blend coriander,coconut and garlic cloves.
  2. Soak chana dal for 10 mins.Heat oil in a cooking vessel, add the mustard seeds and allow to splutter. Add  curry leaves and saute for a few seconds.Add soaked chana dal, chopped onions and sauté for 4 mts. 
  3. Add ginger garlic paste and cook on low to medium flame for 4 mts. Add tomato piece, turmeric and saute until tomato become mushy.
  4. Add ridge gourd,red chili powder , blended paste and water, sauté for 10 mins.
  5. serve ridge gourd curry with rice and chepati.

Wednesday, August 1, 2018

cabbage Fry


  • 2 cups cabbage
  • 1 Fistful moong dal / pesara pappu
  • 1 sprig curry leaves
  • 3 tbsp.  putnala papa powder
  • ¼ tsp mustard
  • ¼ tsp cumin
  • 1 to 2 tbsp oil
  • 1 pinch of turmeric
  • salt to taste
  1. soak dal in water for about an hour. Drain it and set aside.
  2. Shred cabbage and rinse thoroughly with lot of salted water, drain and set aside. Make sure there is no water left in the cabbage.
  3. Heat oil in a heavy bottom pan, sauté mustard, cumin till they splutter, add Onions.
  4. Add the dal and cook till it is fully cooked. This takes around 3 mins. Do not add water. If needed cover and cook the dal.
  5. Increase the flame to medium high, add cabbage and turmeric, toss and fry for 3 to 4 mins or until done.
  6. Add salt, toss and fry for a min. If your cabbage is not tender, cover and cook.
  7. Sprinkle putnala papa powder, switch off the stove.
  8.  serve cabbage Fry with chapathi.

Friday, July 13, 2018

Nellore rasam


  • lemon size Tamarind
  • 1 Tomato
  • 2 dry red chili
  • 1tsp Jeera
  • 1tsp Mustard seeds
  • few curry leaves
  • 2 garlic cloves
  • 1 tsp crush pepper
  • salt 
  • oil
  • water

  1. Soak tamaring in water. Heat oil in vessel. Add mustard,jeera,red chili and curry leaves.
  2. Grind tomato. Add tamarind pulp and tomato paste and mix well. Add crushed garlic cloves and salt to the mix according to taste. Add crush pepper in last cook in slim flame.
  3. Serve hot in white rice.