Search This Blog

Wednesday, January 30, 2013


Nellore chicken fry is a spicy curry made in nellore style...rather simplified by me...can be had with sambar, rasam as a side dish..or even with plain rice..this is how it is....


 Chicken 1/2 kg
 Onions 2
 Pepper 2 tbsp
 Chilli Powder-1 tbsp
 Ginger garlic paste 1.5 tsp
 Curry leaves a sprig
 Coriander a few leaves
 Salt to taste
 Oil for frying


1. First wash chicken pieces well and cut into bite pieces

2. In a pan take oil, add onions fry well, now add ginger garlic paste  and fry well.

3. After onions turn  translucent,add curry leaves and chicken and fry well for 5 minutes in high.

4. Now simmer the flame and fry well add salt,chillipowder and pepper.

5. Now add coriander leaves and mix well and switch off...

6.spicy chicken fry is ready to be served.

Tuesday, January 29, 2013

Palak Apple Juice

Healthy palak apple juice.Spinach has more flavor and fun to drink than eating its regular vegetable. Its famous with the title of 'Power-juice'. This one is highly rich in Vitamin C, B complex, A, E and K, and minerals like manganese, calcium, iodine, magnesium, sodium, potassium and phosphorus. You can mix it with carrot and apple juices to make it more sweet in its taste. Apple has good source of immune-boosting vitamin C (providing 14% of the Daily Value). Heart healthy, weight loss and Protect Against Metabolic Syndrome

Palak- 5 leaves
Apple-1 small
Pepper-half tbsp
Salt to taste
Lemon juice


Add palak leaves in boiling water . Remove and keep aside.

Add all the ingredients in blender. Add some water .

serve it with lemon juice

Sunday, January 27, 2013

Gobi masala curry

Cauliflower is a seasonal vegetables, which appears in North India during winters. But nowadays, you can find it in the market throughout the year. Cauliflower can be made in various styles. Potato Cauliflower recipe is a common dry recipe, but you can also prepare Cauliflower curry recipe. Today we will make a twin recipe. Masala Cauliflower/ Masala Cauliflower Curry. You can prepare both the recipe in the same manner. Come lets start preparing the recipe.

Ingredients (Gobhi Masala Curry) Masala Cauliflower Curry

  • Cauliflower - 350 Gms
  • Curd - 2 table spoon
  • Salt- 1/4 tea spoon
  • Black Pepper - 1/4 tea spoon
  • Oil - 2 table spoon
  • Tomato - 250 Gms (3 to 4 medium size)
  • Green Chilly - 2
  • Ginger - 1 inch in length
  • Coriander Powder - 1/4 tea spoon
  • Turmeric Powder - 1/4 table spoon
  • Green coriander -1 tea spoon
  • Cream - 2 table spoon
  • Red Chilli Powder - less than 1/4 tea spoon
  • Salt - (According to taste) or 3/4 tea spoon
  • Garam masala - 1/4 tea spoon
  • Cumin seeds - 1/4 tea spoon
  • Oil - to fry cauliflower.


Cut cauliflower into big pieces and soak them in salt contained warm water for 5 minutes so it gets cleaned thoroughly. Now take it out of the salt water and wash the pieces of cauliflower again with fresh water.

Marinate the Cauliflower: Whisk the curd and add black pepper to it. Put the pieces of cauliflower into the mixture, mix well and leave it for 10 minutes.

Grind the tomato, green chilli and ginger in a grinder to make a fine paste.

Heat a pan with oil and put the pieces of cauliflower into it. Fry them until they turn brown and then take them out in a plate.

In a separate pan, take 1 table spoon oil and put asafetida and cumin seed to it. Let them splutter. Now add turmeric powder and coriander powder to it. Stir continuously and put tomato paste into it.

 Fry the masala properly until the oil is not released from the masala and stats to float over the masala in the pan.

Put the cream into the masala and fry for 3 to 4 minutes. Now put the pieces of fried cauliflower, salt, red chilli powder and garam masala into it and stir the masala for 2 minutes.

Masala Cauliflower is ready now. Take it out  in a bowl and garnish with coriander leaves.

If you want to make curry, then add 1 cup water and salt into the masala cauliflower recipe and cook till the water starts boiling. Your Masala Cauliflower Curry is ready. Take it out in a bowl and garnish with coriander leaves.You can serve hot Masala Cauliflower Curry with the bread, chapatti and rice.f

Wednesday, January 23, 2013

Baby Corn Manchurian

If you are a fan of Indo Chinese fusion cuisine, you’ll love this appetizer recipe that is well loved by many us Indians.  I am quite certain that you will impress your family and guests with Baby Corn Manchurian too. :)

15-16 baby corn, each cut diagonally into two
1 1/2 tbsps maida/all-purpose flour
1 tbsp cornflour
1 tsp rice flour (optional)
1 tsp ginger-garlic-green chilli paste
few tbsps water
salt to taste
For sauce:
1/4 cup spring onions, finely chopped,
1 capsicum, finely sliced
1/2 tbsp finely minced garlic
1/2 tsp finely minced ginger
1-2 finely chopped green chillis
1/2 tsp red chilli pwd (preferably Kashmiri)
1 tsp soya sauce
1 tsp chilli sauce
1 1/2 tsps vinegar
2 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves

1 Heat oil for deep frying in a heavy bottomed vessel.

2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained baby corns into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Reduce flame and deep fry till the baby corn is almost cooked. Increase the flame towards the end of the cooking process and fry the baby corn till it turns golden brown. Remove onto absorbent paper and keep aside.

3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.

4 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
5 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3 tbsps of water and cook for 2 mts.
6 Add the deep fried baby corn and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.

Tuesday, January 22, 2013

Mushroom Manchurian

4 tablespoons Corn Flour
2 tablespoons Maida Flour
250 gms (1/2 lb) Fresh Mushrooms
1/2 teaspoon Garlic Paste
1/2 teaspoon Ginger Paste
½ teaspoon Soy Sauce
Cooking Oil
4 tablespoons Water
For Sauté
  1/2 teaspoon Garlic Paste
 1/2 teaspoon Ginger Paste
 1 Green Chilli, finely chopped
 1 small Onion, finely chopped
 2 tablespoons finely chopped Spring Onion 
 2 tablespoons Cooking Oil
 1½ tablespoons Soy Sauce
 1/2 tablespoon Chilli Sauce
  2 tablespoons Tomato Ketchup

Method for Manchurian:
  1. Wash and clean mushrooms to remove any dirt. Dry them with kitchen towel and cut them into medium pieces.
  2. Mix maida flour, corn flour, ginger paste, garlic paste, 1/2 teaspoon soy sauce, salt and 4 tablespoons water in a bowl. Mix and make a medium thick batter. Dip mushrooms pieces in prepared batter and coat them with it.
  3. Heat oil in a deep kadai (pan). Deep fry them over medium flame until they just started to turn light golden brown. Do not deep fry them long time otherwise they start to release the water and oil may be splatter. Take them out from oil and drain excess oil.
    Method for Sauté:
  1. Heat 2 tablespoons oil in a wide, thin-bottomed, pan (wok) on high flame. Add ginger paste, garlic paste, chopped green chilli and diced onion. Sauté on high flame for 1-2 minutes.
  2. Add soy sauce, tomato ketchup, chilli sauce, salt, fried mushroom pieces and spring onion; mix them well.
  3. Now toss and cook. Keep tossing everything and cook for 1-2 minutes. Delicious dry mushroom manchurian is ready.

Wednesday, January 9, 2013

Moong Dal Kheer | Pesarapappu Payasam

Moong dal kheer is one of the easiest kheer varieties to prepare and is also my most favorite one.My mom used to make this quite often, saying that it will give a cooling effect to the body.

1/2 cup Moong dal(yellow variety)
1/2 cup + 1tbsp grated Jaggery
1 cup whole cream Milk
1 1/2 cups Water
1/2 tsp Cardamom powder
10-12 Cashew nuts,broken
1 tbsp Ghee

Heat ghee in a thick kadai and add cashew nuts and fry them until they turn light golden brown in color and keep them aside.
In the same kadai add moong dal and fry until it turns slightly red in color.

Meanwhile boil water in another vessel and add the boiling water to the roasted moong dal.

 Cook this for 12-15 mins until moong dal splits and is cooked.It should be properly cooked and also should not become mushy.You can even pressure cook this for 2 whistles.
 Add grated jaggery to it and boil for 5-7 mins until the jaggery is melted and the kheer starts thickening.

Add boiled milk to it and simmer for another 5 mins.Feel free to add more milk if you want slightly a thin kheer.Also adjust the jaggery if adding more milk according to your taste.
 Add cardamom powder and fried cashew nuts and mix well and switch off the flame.
Serve it hot/cold/warm or at room temperature.

Tuesday, January 8, 2013

vankaya bajji

Brinjal        :    250 gm
Onion         :    2 (big)
Tomato        :    2   
Green Chilli    :    5
Raw Mango :1/2 pieces
Garlic         :    1 (big)
Coriander leaves    :    a handful
  Mustard        :    1 tsp   
Cumin         :    1 tsp   
Curry leaves    :    a little

Cut brinjal, onion, tomato, green chilli, mango(Instead of mango U can use tamarind) into pieces.
Add brinjal, onion, tomato, green chilli, mango, turmeric powder and ½ cup of water pressure cook  this for 3 whistles.

Remove from stove, add salt.
Boiled the mashed contents.

Heat oil in a frying pan, add mustard, cumin and fenugreek.
When the mustard splutters, add coriander leaves, curry leaves,onion and fry.
When the onion is fried, add brinjal mix, boil for 2 minutes and remove from stove.

 Serve hot with white rice. 

Monday, January 7, 2013

Butter Naan

Naan is a Indian flat bread which is normally made in a tandoor...If you are wondering what is a tandoor...

Tandoor is a large clay container which is filled half way with coal...Traditionally thet stick this naan bread dough over the sides of the tandoor and the heat from the coal will cook the naan bread in no time...

Normally our house don’t carry these kind of things so I have a naan recipe which is made in normal oven and it works perfect...

In future I will post a recipe which can be made in normal tawa...So wait for it...

Now off to the recipe...I hope you like it..


All purpose flour / Maida-2 ½ cup or 250 gms
Yeast-1 tblspn
Salt-1 tsp
Sugar-1 tblspn
Warm water as needed
Oil-1 tblspn
Butter for brushing on top


In a mixing bowl add flour,sugar,salt,yeast together..
Pour in warm water and make a soft dough.
Apply some oil and cover it with a damn cloth.

Let it rise for 30 mins..Divide into equal balls.
Roll this into oval on tawa and pour  some butter on both side.
Serve it with your favorite curry. i served with butter paneer masala

Butter Paneer Masala

Paneer Butter Masala...Saying that name itself makes my mouth watery...This delicacy is a must order dish whenever we go to a near by vegetarian restaurant..


Onion-1 large chopped
Tomatoes-4 chopped
Paneer / Cottage Cheese-1 packet cubed
Cumin seeds / Jeerakam-1 tsp
Chilli powder-1 tsp
Coriander powder / Malli Podi-1 tblspn
Garam masala powder-2 tsp
Kasuri Methi Leaves / Dried Fenugreek Leaves-1 tblspn
Ginger Garlic Paste-1 tblspn
Milk-1 cup or as needed
Butter-4 tblspn
Oil-1 tblspn
Sugar-1 tsp
Salt to taste
Cilantro / Coriander leaves for garnishing


Grind Onion and Tomato to a fine paste.
Fry Paneer cubes in oil till light browned and set aside.
Melt butter in the same pan in which the paneer pieces is fried..

Add in cumin seeds and Ginger Garlic Paste and fry for few minutes.
Add in onion and tomato puree and mix well..
Cook this until oil separates from this..

Add in chilli,coriander and garam masala powder in this and mix well.

Season with salt and sugar..

Add in kasuri methi leaves and mix well..
Now add in fried paneer cubes and mix well.Pour in milk and continue stiring till it reaches the right consistency.Add more water if needed..

Cover and simmer for 15-20 mins untill oil separates from the gravy..

Garnish with cilantro and serve with roti.