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Thursday, March 28, 2013

Palak Chapati


Wheat Flour 2 cups
Oil 1 tbsp
Salt 1 tsp
palak leaves(cut into small pieces)-1 cup
Water to knead dough

1.Mix salt, wheat flour and palak leaves adequate amount of water to knead smooth dough add oil.

2.Leave it for an hour.
3.Make equal sized balls,smear them with dry flour and roll them out on a rolling board.

4.Heat a pan. Put the chapati on it.
5.Moderately roast both the sides of chapati.
6.Chapati is ready to serve.

Beerakaya Thokku Pachadi ~ Rigde gourd skin Chutney Recipe

skin of 2 large ridge gourds, wash and peel the skin (prepare another dish with the peeled ridge gourd)
2 green chillis
1 tsp cumin seeds
Garlic 1
very small lemon sized tamarind
2 tsps oil
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1-2 dry red chillis
channa dal 1tbsp
few fresh curry leaves
1/2 tsp oil

1.In the  vessel, add tsp of oil and add the green chillis and cumin seeds saute for a mt. Add the ridge gourd peels and fry on medium heat for 4-5 mts.
leave aside to cool.

3 Once cool, grind  green chillis first till coarsely ground, add the rest of the sauteed ingredients along with tamarind ,salt ,coconut and garlic  grind to a slightly coarse paste.

4 Heat half a tsp of oil in a pan, add mustard seeds and let them pop, add curry leaves and dry red chillis and channa dal stir fry for a few seconds.

5 Pour the seasoning over the ground pachadi and serve with hot rice.
Ridge gourd peel chutney

Tuesday, March 19, 2013

Ven Pongal (Rice and Dal flavoured with Ghee,Cashews and Spices)

Pongal is served in the morning as breakfast..It is a protein rich one pot meal which is really nutritious...

I hope you all like it...Let me know what you think..


Rice- 1 cup
Split yellow moong dal / Pasiparuppu-1 cup
Salt to taste
Water-6 cup

Ghee-3 tblspn
Cumin seeds-2 tsp
Cashew-3 tblspn
Green chilli-3 chopped
Ginger-2 tblspn grated
Pepper-1 tblspn
Curry leaves-1 spring


Soak rice and dal together for 30 mins..Drain it and set aside..

Heat 1 tblspn of ghee in a pressure cooker and add in rice and dal...Fry this for 5 mins..

Pour in the water and bring this to a boil...Add in salt...

Cover and cook for 5 whistle and simmer it for 10 mins..Let the pressure go by itself...Open the pressure cooker and mix well..

Heat ghee in a kadai and add in cashews, cumin seeds, pepper, ginger, green chilli,curry leaves and sauté this for a minute..

Now add in rice and dal mixture and mix well..Let the rice absorb all flavours...
Mix this for 3 mins...

Serve hot with sambar or chutney..

Sunday, March 10, 2013


Boiled Eggs-5
onions -2

salt to taste
coriander powder-1 tbsp
chilli powder-1 tbsp

Tamarind soaked in 1 cup water


Boiled eggs and keep aside
Cut onions and tomato into small pieces. Heat oil in a pan 
and add the cut onions. 

When the onions turn brown add the tomato pieces and 
fry for 2 minutes 


add salt,coriander powder and chilli powder.
Add 1/4 cup  water.When the water boils add 
tamarind water
Now close the pan with a lid and allow it to boil.Then
add boiled eggs 
serve hot with white rice

Mamidikaya Pachadi

The podi (spice powder), pachadi (type of chutney) and the pickle form an integral part of Andhra cuisine and no Andhra vegetarian meal is complete without them. Other than the famous traditional Andhra Avakai (Mango Pickle), Andhra cuisine also boasts of an assortment of pachadis, one of them being mamidikaya pachadi.

 it is a very simple recipe that is easy to make, healthy and flavorful. This authentic pachadi, one of Andhra’s raw cuisine side dishes, is traditionally ground in a stone mortar and served with steamed white rice and ghee, tastes the best, the day its prepared unlike few other pachadis that have a longer shelf life.

Recipe source: Amma
Preparation: 15-20 mts
Serves 4-5 persons
Cuisine: Andhra
1 cup of freshly peeled and grated raw mango (if the mango is too tangy reduce to ¼ cup)

Salt to taste
Red chilli powder- 1tbsp
For tempering:
1 tsp mustard seeds

1 tsp oil
3/4 tsp split black gram (minappa pappu) – (optional)

1 Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the split black gram and let it brown.
2.Add onions and fry them untill onions turn transparent.

3.Add grated mango, fry for 5 min.Add salt and red chilli powder fry for 3mins.

4. Serve with hot steamed rice and ghee. 

Thursday, March 7, 2013

Menthu kura Pappu/Methi Dal

Menthu kura Pappu is a very nutritious Andhra dal dish that calls for  the use of tur dal and fresh methi leaves.

1 cup packed menthu akkulu/menthu kura (fenugreek, methi) washed and picked
1 cup tur dal (kandi pappu, red gram)
1 medium sized onion chopped finely
1 tomato, finely chopped (optional)
4-5 green chillis slit length wise(indian variety)

Tamarind -soaked in water
1/3 tsp turmeric (pasupu)

5 garlic flakes slightly crushed
10 curry leaves
1 tsp cumin seeds(jeera)
1/2 tsp mustard seeds (ria,aavaalu)
1 tsp salt
chopped coriander leaves for garnish
2 cups water

Pressure cook toor dal, menthu akkulu,onion,tomato,tumeric and green chillis and water for 3 whistles. 
Mash with ladle till well combined.Add salt  and tamarind water to this cooked mixture and boil for 5 min.

Heat 1 tbsp oil in a sauce pan and add the mustard seeds and let them splutter.Now add the cumin seeds, slightly crushed garlic, and curry leaves and fry for a minute. This is called “Popu” or “Talimpu” in Telugu (Andhra). The tempering adds flavor to the dish.

Garnish with coriander leaves.

Serve hot with rice and ghee, papad and vadiyaalu and you have a complete meal. You can also serve with rotis.
Absolutely nutritious and tasty dal.

Wednesday, March 6, 2013

Bendakaya fry / Ladies Finger fry

Ingredients :
Okra / Bendakaya – 250 grams or 1/4 kg
Oil – 2 tbsp oil
Ground nuts-3 tbsp
Turmeric powder – a pinch
Salto taste
Putnala pappu powder-3 tbsp
Fresh Curry leaves – 5 or 6
Onion, finely chopped – 1 (optional)


  Heat the oil in a pan and add mustered seeds,Curry leaves,Ground nuts and onions.Stir fry it for 5-6mins.
 Add a bendakaya pieces and tumeric to it and mix well .Saute on medium high heat for 3-4 minutes. Reduce to low flame, Add salt to taste and combine well.
Putnala pappu powder, Saute on medium flame 3-4 minutes

  Turn the flame off and serve it with  rice and chepati.
Note: Please do not mix the ladies fingers pieces very frequently, as the  ladies fingers has the tendency to split, when it is soft,  ladies fingers Seeds may appear at the top of the dish, which may damage the appearance.

Sunday, March 3, 2013

Raw Mango Rice (Mamidikaya Pulihora)

Raw Mangoes in Spring/early Summer are a treat for fans of mango pickles. I have nostalgic memories of eating sliced raw mangoes with salt and mirchi powder at the street hawker's stall near home..Yummy...Any way I have made some small changes to the traditional mango rice (Mamidikaya chitrannam or mamidikaya pulihora in Telugu). Raw mango is primarily rich in Vitamin C. A delightful rice to enjoy indeed!!

Ingredients -

Cooked rice 3 cups
Mango 1 medium (1 cup approx) Grated
Coconut powder 3tsp
Turmeric - a pinch
Green chillies 3-4 nos (verticaly slitted)
Peanuts 1/4 cup
Cashew 10 pieces (Optional)
Coriander leaves for garnish
Salt to taste
Seasoning (oil, chana dal, urad dal, mustard seeds, jeera, dried red chilli, curry leaves)

Method of Preparation - 
Grind coconut,green chillis and salt.

In a skillet on a medium-high flame, heat some oil add seasoning, peanuts and cashews. After the mustard seeds start crackling, add green chillies turmeric, roasted fenugreek powder and coconut powder.
Add the grated mango. Mix for a couple of minutes.
Remove from the flame, add this mixture to a bowl with the cooked rice and mix well.

Serve hot.