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Saturday, April 30, 2016

Chicken Wings-American style


  • 1 lb chicken wings
  • 1 tsp garlic powder
  • 1 tsp black pepper powder
  • 1 tsp parsley flakes
  • 1 tsp seasoning salt or normal salt
  • 1/2 cup hot sauce or chicken wing sauce
  • 3 tbsp tomato ketchup
  • 1/4 cup oil 
  • 3 tbsp butter
  • salt as needed


  1. Add wings,salt and water, soak for half an hour.drain them.
  2. In a bowl marinate chicken,pepper powder,garlic powder and seasoning salt for 10 minutes.
  3. In a pan on medium flame add oil and chicken wings fry for 20 minutes, until crispy and brown colour.
  4. In a pan on low flame add butter,hot sauce, parsley flakes and ketchup mix well and add fried wings. Make sure the wings are fully coated.Allow wings to simmer in sauce for 5 minutes then switch off the stove.
  5. Serve warm.

Vegetable biryani


  • 1 ½ cup of basmathi rice soaked for atleast 20 mins
  • 1 potato cubed
  • 1 carrot chopped
  • 3 beans chopped 
  • Fistful of green peas
  • 1 onion sliced
  • 1 tbsp. ginger garlic paste
  • Coriander leaves
  • 1 to 2 green chili
  • 1 tbsp. lemon juice 
  • 2 ½ cups water 
  • 2 to 3 tbsp. Oil
  • fried capsicum for garnish
Dry spices
  • 1 bay leaf
  • 4 green cardamoms
  • Two 1 inch cinnamon stick
  • 6 cloves
  • ½ tsp.  jeera
  • Few pepper corn 
  1. Soak rice for at least 20 minutes. Drain the water and set aside.
  2. Add oil to a pressure cooker and heat it.Add spices and green chilies 8, fry till you get a nice aroma for one to 2 minutes.Add onions, fry for 3 minutes. Add ginger garlic paste and saute until the raw smell has gone.
  3. Add all chopped vegetables, fry for about 2 minutes.
  4. Add coriander leaves  and saute for 2 more minutes.
  5. Measure and pour water, salt and lemon juice.
  6. When the water begins to boil, add rice and stir.
  7. Close the lid and let the cooker on a low flame upto 2 whistle. Off the stove and when the pressure goes down, open the lid and  Garnish And serve.

Friday, April 29, 2016

Curd rice

  • 1 cup rice 
  • 1 to 1½ cup thick curd/ yogurt (adjust as needed)
  • salt as needed
  • 2 tbsp. grated carrot
  • 2 tbsp. grated cucumber or bottle gourd
  • 1 tsp. finely chopped coriander leaves


    • 1 sprig curry leaves
    • pinch of hing
    • ½ tsp minced or crushed ginger
    • 1 slit green or red chili
    • ½ tsp cumin/ jeera
    • ½ tsp mustard
    • ¾ to 1 tsp urad dal/ minapa pappu 
    • ¾ to 1 tsp chana dal

  1. Wash and soak rice for 20 to 30 minutes.
  2. Add 1½ cups water,salt to the cooker, soft cook the rice.Fluff up the rice or mash lightly to suit your liking.Cool it completely.Add curd to cooled rice. Mix well until combined. Adjust salt. 
  3. Heat oil in a pan, add  mustard, when they begin to splutter, add dals and fry until golden, add red chili and curry leaves. When the curry leaves turn crisp, add hing and switch off the stove. 
  4. Add coriander leaves, grated carrots and cucumbers to the yogurt rice, pour the seasoning and mix. South indian style curd rice is ready.

Cucumber raita


  • 1 cup chopped cucumber
  • 1 cup curd/yogurt 
  • salt as needed
  • pinch of pepper powder
  • few  coriander leaves

  1. Wash and peel cucumber. chop to small bites.
  2. Add them to a bowl along with yogurt, salt and coriander leaves mix well. 
  3. Garnish with pepper powder.

Thursday, April 28, 2016

Apple milk shake

  • 1 large apple or 2 medium apples
  • 1.5 to 2 cups chilled milk (prefer vegan milk
  • 1 tbsp. organic sugar as needed 
  • 12 almonds or cashews
  1. Wash, peel and core apples. Chop them and add to the blender.
  2. Add half of the milk, sweetener and nuts. Blend until smooth.
  3. Pour to serving glasses and sprinkle cinnamon if using.

Paneer paratha


  • 1 cup of whole wheat flour / atta
  • ½ cup of crumbled soft paneer
  • 2 to 3 tbsp milk (optional, use to skip soaking time)
  • Water as needed
  • 1 tsp turmeric 
  • fistful coriander leaves (chopped)
  • salt as needed
  • 1 tsp oil
  • oil for roasting
  1. Add to a mixing bowl, flour, paneer, turmeric, salt, coriander leaves, and milk then water . Mix all the ingredients and make a soft dough. 
  2. Pour 1 tsp oil . And then  some oil to the ball and wrap it in a moist cloth. Set this aside for at least 15 minutes, if milk has been used. Otherwise the dough needs a good soak for about an hour at least.
  3. Make small balls out of the dough, sprinkle flour over the rolling area, roll each of these balls like a parata. Finish rolling all the balls and set aside separately.
  4. Heat a tawa on a high flame, when it is hot transfer each paratha and fry as we would fry a normal roti on both the sides, sprinkling little oil and pressing on the paratha lightly to puff it up. Fry till lightly golden on both the sides

  5. Serve paneer paratha with your favorite chutney

Bendakaya pulusu


  • 250 grams of bendakayalu (okra, ladies finger)
  • 1 sprig curry leaves
  • 2 garlic cloves crushed 
  • 2 large onions chopped
  • 1 large tomato (optional)
  • Generous pinch of turmeric
  • Salt as needed
  • ½  tsp. coriander powder
  • ¼ to ½ tsp. red chili powder
  • Tamarind
  • Coriander leaves for garnishing
  • Oil as needed 

  • Method:

    1. Wash and Soak tamarind in ½ cup hot water. Once cool, squeeze up and filter to remove the pulp.
    2. chop onions set aside
    3. Wash ladies finger under running water. Wipe them dry with a clean kitchen cloth.Chop them to 1 inch sized pieces. You can use a kitchen tissue in between to wipe off the sticky part from the knife.
    4. Chop tomatoes and set aside.
    5. Heat a pan with oil, add mustard and cumin , when they begin to crackle, add curry leaves and fry till they turn crisp.
    6. Add onions ,Fry till the onions turn transparent. You don’t need to fry till golden.Add tomatoes, turmeric and salt. Fry till the tomatoes turn completely mushy. This is very important otherwise the pulusu doesn’t taste good.
    7. Add okra fry on high for 2 to 3 minutes.
    8. Add red chili powder, coriander powder and a little more of the salt. Mix and fry for another 2 minutes.
    9. Pour the tamarind water and crushed garlic,Mix well.
    10. Serve bendakaya pulusu with rice .

    Wednesday, April 27, 2016

    Dondakaya masala curry

    • 250 grams dondakaya 
    • 1 to 1 ½ tbsp. oil
    • 1 sprig curry leaves
    • ½ tsp. cumin
    • Pinch of turmeric
    • Pinch of hing
    • 2 medium onions finely chopped or sliced
    • 1 large ripe tomato chopped
    • ½ to ¾ tsp. red chili powder (adjust to suit your taste)
    • ¾ tsp coriander powder
    • Coriander leaves chopped finely
    • Salt as needed
    • Water as needed 
    1. Soak ivy gourd in a large pot filled with water. Rinse them well under running water.
    2. Nip off the edges and chop them to desired size.
    3. Heat oil in a pan, crackle cumin.Add curry leave and hing.
    4. When the curry leaves turn crisp, add onions and fry until they turn slightly golden.
    5. Add tomato, salt and turmeric. Saute until they become mushy and blend well with onions.
    6. Add ivy gourd and fry for 2 to 3 mins. Add red chili powder and saute for another minute.Cover and cook on a very low flame stirring occasionally to prevent burning.
    7. When the gourd is half cooked, add coriander powder  and water  saute for 2 mins.
    8. Cover and simmer until cooked. Sprinkle coriander leaves. Stir well.
    9.  Serve dondakaya curry with rice or chapathi.