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Wednesday, September 20, 2017

chicken curry

  • 1/2 LB chicken
  • 1 tbsp. Ginger garlic paste
  • Salt to taste
  • 1 tsp red chilli
  • 1 tsp coriander powder
  • 1 tsp chicken masala
  • 1 tsp garam masala
  • 1 tbsp. curd
  • 1 tbsp. lemon juice
  • 2 tbsp. oil
  • 2 cups water
  • 1 tsp cumin seeds
  • 1 onion 
  • 2 green slit
  • few coriander leaves


  1.  Clean chicken and marinate chicken with ginger garlic paste, red chilli powder,coriander powder, chicken masala powder,garam masala powder, curd, oil and lemon juice for 2 hours.
  2. Heat a pan add oil, cumin seeds,onions and green chillis fry till onions turn transparent. Add marinated chicken and water.cook till water evaporates.
  3. Garnish with coriander leaves.Serve with roti and rice.

Thursday, August 24, 2017

Sambar powder

  • 1 ½ tbsps. chana dal /  senaga pappu
  • 1 ½ tbsp. urad dal /  minapappu
  • 1 tbsp toor dal / kandi pappu
  • ¼ cup coriander seeds / daniya
  • ¾ tp methi seeds / menthulu
  • 2 sprigs curry leaves /kervepaku
  • 2 tsp cumin
  • 8 to 12 red chilies
  • ⅛ tsp hing / asafoetida
  • ¼ tsp turmeric 
How to make the recipe
  1. Heat a pan on a low flame. Dry roast chana dal, urad dal, toor dal and red chilies until lightly golden, on low flame.
  2. Add coriander seeds and methi seeds. Saute till the coriander turns crunchy and lightly roasted.
  3. Add curry leaves and stir well until they turn crisp.Add cumin and saute until it turns crunchy. Turn off the stove.
  4. Add turmeric and hing. Transfer to a wide plate and cool completely.
  5. Add these to a blender jar. Make a fine powder. Cool completely and store in a airtight glass or steel jar.
  6. Use sambar powder as needed.

Saturday, August 19, 2017

Bottle gourd curry recipe | sorakaya curry

  • 2 cups of chopped bottle gourd / sorakaya
  • ¼ cup of channa dal / senaga pappu
  • 1 sprig of curry leaves
  • ¼ tsp mustard
  • ¼ tsp cumin
  • pinch of hing
  • ⅛ tsp turmeric
  • ⅓ cup of tomatoes chopped 
  • ½ tsp of red chili powder
  • 2 to 4 tbsp.grated coconut 
  • Oil as needed
How to make the recipe
  1. Soak channa dal for at least 20 minutes in warm water.
  2. Heat oil in a pan, add mustard, cumin and curry leaves, allow them to splutter. Add hing.
  3. Add tomatoes, salt and turmeric, fry till the tomatoes turn mushy.
  4. Add the gourd, fry for 3 mins.
  5. Add dal, red chili powder, salt fry for 2 to 3 minutes. Pour water just enough to cook the dal. Cover and cook till the dal is just cooked thoroughly. Do not cook till the dal turns mushy. Or alternately can pressure cook for 1 whistle.
  6. Add the grated coconut.
  7. Add  coriander leaves and  Mix well and off the stove.Serve with roti.

Wednesday, July 26, 2017

Strawberry banana milk shake

  • 7 strawberry sliced
  • 1 banana
  • 1/4 cup milk
  • 1/4 cup vanilla ice cream
  • 1/4 cup sugar
  1. In the container of a blender, combine the milk, strawberries,banana, ice cream and sugar. Blend until smooth, about 10 seconds.
  2. Pour into a glass  and serve.

paneer kurma

  • 300 to 400 grams paneer cubed
  • 2 large onions finely chopped
  • 1 tomato chopped
  • 1 tsp. Gram masala powder
  • ½ tsp. Red chili powder
  • 1tsp. Ginger garlic paste
  • 1 bay leaf
  • ¼ tsp. shahi jeera
  • 1 star anise
  • 2 inch cinnamon stick
  • 4 to 6 cloves
  • 6 tsps. Poppy seeds 
  • ¼ cup fresh coconut
  • Fistful mint leaves finely chopped
How to make the recipe
  1. Grind poppy seeds to fine powder first. Add coconut to the powder and repeat grinding. Add water just enough to make thick paste. Grind till smooth. Keep this aside
  2. Wash paneer if using store bought, drain water completely and set aside
  3. Heat a kadai with oil, add spices and saute for about a min till they turn fragrant.
  4. Add onions, sprinkle salt and fry till they turn transparent or golden. Add ginger garlic paste and fry till it turns slightly golden. Do not over fry.
  5. Add tomatoes , salt and turmeric. Fry till tomatoes turn mushy. If needed cook and cover in case the tomatoes are not juicy.
  6. Add red chili powder, garam masala powder and mint. Carefully fry for two to three minutes without burning.
  7. Add the smooth ground paste. Fry for three to four minutes on a medium flame stirring occasionally.
  8. Pour 1 and ¼ cup water and mix well. Adjust salt. Set the flame to medium. It takes around 6 minutes for the oil to be visible on top. You can adjust the thickness now. If it is too thick, just add little more water.
  9. Add paneer to the boiling curry, gently stir. Cook for about 3 minutes.
  10. Garnish with chopped coriander leaves.Serve with roti,naan.

Wednesday, July 12, 2017

Oats vegetable upma

  • 1 cup quick cook oats. 
  • 1 onion 
  • ¼ cup chopped carrot
  • 1 broken red chili
  • 1 sprig curry leaves
  • ¼ tsp, chopped ginger 
  • pinch of hing
  • ¼ tsp mustard
  • ¼ tsp cumin
  • 1.5 tbsp oil
  • ½ tsp. chana dal
  • ½ tsp urad dal
  • 1tbsp. Peanuts
  • Salt to taste
  • lemon juice as needed 
  • Coriander leaves for garnish
  • Grated coconut (optional)
  1. Add oil to a hot pan, When the oil is hot, add cumin, mustard, broken red chili,dals and hing. Allow the dals to turn golden, add curry leaves,onions and carrot.
  2. Fry till the onions,vegetables are soft. Cover and cook if needed.
  3. Add 1 cup quick oats, salt and fry for one to two minutes without burning.
  4. Sprinkle 3 tbsp. water. Mix.cover and cook for about 2 minutes.
  5. Serve hot garnish with coriander leaves.

Tuesday, July 11, 2017

kakarakaya fry


5 kakarakaya/bitter gourd
1 tsp mustard seeds
1 tbsp. urad dal
1 spring curry leaves
1 small onion
1 tbsp. jaggery(optional)
2 tbsp. pappula podi
3 tbsp. oil


  1. Soak kakarakaya pieces in salt water for 15 mins.
  2. Heat pan with oil add mustard seeds, urad dal and curry leaves fry for 1 min. Add onion and some salt fry until onions become transparent.
  3. Add Kakarakaya pieces cook on a low flame till bitter gourd pieces are done with lid ,remove the lid and mix in the middle.
  4. Now add puttnala pappula podi and mix well, adjust salt. If u like add jaggery.
  5. Serve kakarakaya fry with rice and roti.

Thursday, July 6, 2017

dondakaya chutney

  • ¼ kg dondakaya / ivy gourd/ tindora
  •  1 tbsp. chana dal 
  • 1 tbsp. urad dal
  • 4 to 6 green chilies (adjust)
  • 2 garlic cloves or one inch ginger piece
  • ½ tsp Jeera / cumin
  • ½ tsp tamarind paste or lemon juice as needed
  • Oil as needed
  • Salt to taste
  • 1 tbsp. Oil
  • 1 sprig curry leaves
  • ¼ tsp mustard
  • ¼ tsp jeera
  • Pinch of hing
  • 1 broken red chili

  1. Soak dondakaya in lot of water for 10 mins. Rinse them. Dry them on a cloth, trim the edges. Chop to thin strips or circles.
  2. Heat pan with oil. Fry green chilies and garlic for 1 to 2 mins. Set them aside.
  3. Fry dals till golden. Set aside. Add salt to dondakaya and fry till they cooked.Allow to cool.
  4. Grind green chilies, and jeera together without water. Add dals and powder, then add dondakaya and tamarind paste or lemon juice. Grind to smooth or coarse, do not add water.
  5. Adjust salt if needed. Add little oil to a pan and add mustard, cumin, curry leaves and red chili. When they splutter sprinkle hing. Switch off the stove and add it to the chutney.
  6. Serve dondakaya pachadi with rice.