Tuesday, July 31, 2012

Dondakaya (Tindora) Rice

Cooked rice – 2 cups
Chopped dondakaya – 1 cup
(Cut into ½“size)
Chopped onion – 1 small
Chopped carrot – ¼ cup
Green peas – ¼ cup
Green chilli - 3
Ginger garlic paste – 1 tsp
Jeera – 1 Tsp
Whole garam masala (cloves 4, cinnamon 1”, elachi 1, bay leaf 1)
Coriander powder – 1 ½ Tsp
Garam masala – ¼ tsp
Turmeric powder – ½ tsp
Pudina leaves – 10
Coriander leaves – 2 Tsp
Salt to taste
Lime juice – 1 Tsp


                  Heat oil in a pan add jeera, whole garam masala and saute for 1 min. Add sliced onion  and saute for 5 min. Add ginger garlic paste and saute for 3 min. Add pudina leaves, curry leaves and saute for 2 mins. Add dondakaya pieces, carrot pieces, green peas   cook for 15 mins on medium heat.  Add turmeric powder, salt, coriander powder, red chilli powder and mix well. Add cooked rice and mix well. Cook for 2 mins. Add lemon juice, coriander leaves and mix well. Serve hot. 

Monday, July 30, 2012

Kakarakaya (Karela) Vepudu

                                                Chinese Kakarakaya & India Kakarakaya


Kakarakaya – 2
Chinese kakarakaya - 2
Chopped onion – 2 big
Chopped green chilli -2
Chopped coriander leaves – ½ cup
Red chilli powder – 1 tsp
Salt to taste

For tempering
Mustard seeds – ½ tsp
Jeera – 2 tsp
Curry leaves – 10
Oil – 2 tsp

For paste
Dry coconut powder – ½ cup
Garlic – 6 pods


                   In a mixi jar add coconut powder, garlic and make paste. Peel the Karela and cut into ½“size. In a bowl add Karela pieces, salt, turmeric powder and mix it well. Keep it aside for ½ hour. Rub with your palms and squeeze to remove excess water. In a pan add oil and temper it. Add onions and cook for 5 mins on medium heat. Add Karela pieces, salt and cook for ½ hour. Add paste and cook for 15 mins. Garnish with coriander leaves. 

Friday, July 27, 2012

Corn Canal

Sweet corn – 1  cup
Maida / All purpose flour-2 Tsp
Corn flour – 1 Tsp
Red chilli powder – 1 tsp
Salt to taste
Chopped onions – ½ cup
Chopped green chilli – 2
Chopped garlic – 2
Chopped coriander leaves – ¼ cup
Pepper powder – 1 tsp
Oil to fry

                  In a bowl add sweet corn, maida, corn flour, salt, red chilli powder and mix well Use water (3 Tsp) to make a paste. Deep fry in oil. In another pan add oil (1 tsp) onion, green chilli, coriander leaves, curry leaves,garlic and sort for 3 mins. Add fried corns and mix till it becomes crispy. Sprinkle some pepper powder and serve. 

Tuesday, July 24, 2012

Banana Balls

Large banana (ripe) – 3
Milk – 1 ½ cup
Coconut – ¼ cup
Sugar - 2 cups
Ghee – 2 tsp 
Dry fruits for garnishing

               Remove the outer skin of banana and mash them. In a pan add mashed banana, milk and cook until milk dries up. Now add ghee and stir continuously till it turns brown in color. Add sugar, coconut powder and dry fruits. Stir continuously. Remove it from the flame. Grease a plate with ghee and spread the mixture in the plate. When it settles make it to balls, garnish with dry fruits.                       

Linking to:
Authentic Indian Sweets event hosted by Nivedhanams.


Monday, July 23, 2012

Sprouts Sweet Corn Sandwich

Green gram Sprouts – 1 cup
Half boiled sweet corn – ½ cup
Sprouted peanuts – ½ cup
Lettuce – 4 leaves
Chopped carrot – 1 Tsp
Cucumber slices – 8 slices
Chopped coriander leaves – 2 Tsp
Toasted bread slices – 4
Lime juice – 1 Tsp
Chat masala – 2 pinches
Pepper powder – ½ tsp
Olive oil – 2 tsp
Salt – a pinch

                      In a bowl, add sprouts, sweet corn, peanuts, carrot, cucumber, coriander leaves, chat masala, salt, pepper and oil. Mix well. Spread the lettuce leaf on bread slice, then put the sprouts salad and close with another slice of bread.  

Friday, July 20, 2012

Ridge Gourd (beerakaya) Egg Curry

Ridge gourd paste – 1cup
(Peeled green part, make it paste)
Chopped onion – ½ cup
Eggs – 3
Green chillies – 3
Jeera -1 tsp
Curry leaves -4
Salt to taste
Oil – 2 tsp

                     Heat oil in a pan, add jeera, curry leaves and saute for 30 sec. Add onion, green chillies, ridge gourd paste and cook for 10 mins on medium flame. Add salt and mix well. Then break the eggs directly to the curry and mix well. Cook for 5 min. Garnish with coriander leaves.

Thursday, July 19, 2012

Ridge Gourd (beerakaya) Curry

Ridge gourd – 2
(Peel & cut into pieces)
Drumsticks – 2
(Peel & cut into ½ “piece)
Chopped capsicum - 1
Chopped tomatoes – 1 big
Ginger garlic paste – 1tsp
Jeera powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – ¼ tsp
Red chilli powder – 2 tsp
Salt to taste
Chopped coriander leaves for garnishing

For tempering
Mustard seeds – ¼ tsp
Jeera – ½ tsp
Hing – a pinch
Curry leaves – 1 string
Urad dal – 1 tsp
Oil – 2 tsp

                      In a pan add oil and temper it. Add drum sticks, ridge gourd, capsicum and mix well. Cook for 10 mins on medium flame. Add salt, red chilli powder and tomatoes pieces cook until it becomes soft. Add all powders and cook for 2 mins. Garnish with coriander leaves.

Wednesday, July 18, 2012

Green Chicken

Chicken – 500 gm
(Skinless & boneless)
Finely chopped onion – 1 cup

For Marination
Turmeric Powder – ½ tsp
Red chilli powder – 2 tsp
Ginger garlic paste – 1 ½ tsp
Curd – ½ cup
Garam masala – 1 tsp
Salt to taste

Green Paste
Palak leaves – ½ cup
Mint leaves – ¼ cup
Coriander leaves – ½ cup
Green chillies -3


               Clean chicken and wash thoroughly. In a bowl add chicken marinating ingredients and mix well. Leave it as for 1 hour. Heat oil in a pan, add onions and saute till onion turn to light brown. Add marinated chicken and saute for 10 mins. Add 1 cup of water and cover with lid. Cook for 15 mins till the chicken is tender. Add green paste and beaten curd.  Cook for 20 mins on medium flame. Serve Hot. 

Tuesday, July 17, 2012

Banana Bread

All purpose flour (maida) – 2 ½ cups
Ripe bananas – 3
Baking powder – 1 ¼ Tsp
Baking soda – ½ tsp
Cinnamon powder – 2 tsp
Sugar – 3 cups
Chopped walnuts – ½ cup
Buttermilk – ¼ cup
Vegetable oil – 1/3 cup
Egg – 1
Vanilla extract – 1 ½ tsp
Salt – ¾ tsp


                    Preheat oven to 3500F. Lightly grease and flour loaf pan. Mash bananas and set aside. In a bowl beat egg, buttermilk, oil and vanilla extract. Blend well. Add mashed banana and blend well. In a large mixing bowl combine all dry ingredients and mix well.  Blend dry ingredients into egg and banana mixture. Add walnuts to this mixture. Mix well. Spread in prepared loaf pan and bake until loaf is well browned (it may take 40 – 45 mins).  

Sending this recipe to Divya's  "Love Lock Series ~ Bread" Radhika's "Let's Cook # 17".                                                
                                Let's Cook - Breads

Monday, July 16, 2012

Rumali Roti


Maida – ½ cup
Wheat flour – 1 ½ cup
Oil – 3 tsp
Salt to taste

                 Mix maida, wheat flours, salt and mix them together. Add water make smooth dough and set aside. Covered with cloth for ½ hour. Now make small lemon size balls. Roll like a thin chapatti. Place the mixing bowl inverted on flame. Heat the bowl sprinkle salt water. Place the rumali roti carefully over it and till they puff up. Fold like a handkerchief. Serve hot. 

Linking to:
Dish Name Starts With R.

Friday, July 13, 2012

Dum Aloo

Baby potatoes – 250 gm
(Boiled & peeled)
Chopped onion – 1 medium
Curd – ½ cups
Ginger garlic paste – 2 tsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Garam masala – ½ tsp
Red chilli powder – 2 tsp
Turmeric powder – ¼ tsp
Kasoori methi – ½ tsp
Salt to taste
Curry leaves – 1 string
Chopped coriander leaves – ¼ cup
Oil – 6 tsp

               In a bowl add curd, coriander powder, cumin powder, ginger garlic paste, garam masala, red chilli powder, turmeric powder and salt. Mix well. Using fork prick on potatoes. Add potatoes to the curd mixture and marinate for 1 hour. Heat oil in a pan add onions, fry till color change. Add potato with curd mixture, kasoori methi and add 1 cup water, salt. Mix well. Cook on low medium flame for 10 min. Garnish with coriander leaves.

Thursday, July 12, 2012

Fish Fry

Fish – 6 pieces
Sooji for rolling
Ginger garlic paste – 2 tsp
Turmeric powder – 1 tsp
Red chilli powder – 2 tsp
Garam masala – ½ tsp
Fish seasoning – 3 tsp
Lime juice – 2 tsp
Salt to taste
Oil to fry


                 Clean the fish pieces. Marinate fish with all ingredients except oil. Marinate for 30 mins. Roll the each fish piece in sooji. In a pan heat some oil and fry the fish pieces on both sides until brown. Serve. 

Fish seasoning

Red chilli powder – 2 tsp
Paprika – 2 tsp
Coriander Powder – 3 tsp
Dehydrated Onion – 2 tsp
Garlic powder – 2 tsp
Fenugreek leaves – 1 tsp
Turmeric powder – 1 tsp
Cumin powder – ¾ tsp
Black pepper powder– 2 tsp
Black cumin powder – 2 tsp
Cardamon powder – 10
Cinnamon stick powder – 1 big
Salt to taste

               Rub fenugreek leaves in between your palms up to a powder. Mix all powder. Store in air tight container.

Wednesday, July 11, 2012

Garam Masala


Bay leaf – 50 gm
Cardamon – 50 gm
Cloves – 50 gm
Cinnamon stick – 50 gm
Dry coconut powder – 50 gm
Marathi moggu – 50gm
Black pepper – 50 gm
Bada elachi – 50 gm
Shahjeera – 50 gm
Black stone flower – 50 gm
(Rathi puvvu)
Roasted Peanuts (pallilu) – 100 gm
Roasted daliya (putnalu) – 100 gm
Deep fried onions – 50 gm

                  Dry roast each of this separately until they smell good. Cool it. Grind them into a fine powder. Store in an air tight container. 

Sending it to Jagruthi's event ' Announcing an event - Grind Your Cooking Masala'


Tuesday, July 10, 2012

Garlic Pepper Rice

Rice – 2 cups
Chopped onion – 1 cup
Tomato juice – 4 cups
Green peas – ½ cup
Paneer – ½ cup
Garlic – 6 cloves
Green chilli - 6
Chopped green pepper – 1
Oil – 3 tsp
Whole garam masala – 2 tsp
Lime juice – 2 tsp
Water – 4 cups
Curry leaves – 1 string
Salt to taste
Chopped coriander leaves for garnishing


  1. Wash the rice and soak for an hour and drain the water. 
  2. In a pan add and fry onions until it becomes light brown, add chopped garlic, curry leaves and fry for 2 minutes.
  3. Add green pepper, green chilli, green peas, paneer and fry for 4 mins. 
  4. Add the soaked rice and fry till it turns light brown and add tomato juice. Add salt and mix well. 
  5. Cook the rice and add lime juice and coriander leaves. Mix well. Serve with raita.

Linking to Dish it out announcement and Vardhini's announcement page.

                                                Dish it out, dish it out tofu/paneer & bell peppers 

Monday, July 9, 2012

Butter Garlic Naan


Maida - 1 ½ cup
Milk – ½ cup
Curd – 2 tsp
Sugar – 1 tsp
Baking powder – 1 tsp
Baking soda – a pinch
Ghee – 1 tsp
Salt to taste

                       In a bowl add milk, curd, sugar and mix well. In another bowl sieve maida, baking soda, baking powder and salt. To this add milk mixture little by little and make dough. The dough has to be loose. Add ghee and mix well. Cover and let it rest for 8 hours. Make 6 -8 large lemon sized balls. Using flour roll it out. On top of naan sprinkle grated garlic and lightly press it. Heat a pan sprinkle some water. On one side of the rolled out naan, apply water all around. Place the water side down on the pan. After few minutes turn it. Cook for few seconds. Apply butter to both sides. Serve Hot. 

Tuesday, July 3, 2012

Mirchi ka salan

Green chillies – 500 gm
Chopped onion – 1 large
Chopped tomato – 1 large
Turmeric powder – ½ tsp
Ginger garlic paste -1 tsp
Coriander powder – 1 tsp
Roasted cumin seeds – 2 tsp
Roasted peanuts -2 tsp
Coconut powder – 2 tsp
Tamarind juice – ½ cup
Oil – 2 cups
Salt to taste


  1. Grind the roasted peanut and cumin seeds to make a powder. 
  2. Heat the oil and fry chillies and keep it aside. 
  3. Now add chopped onions fry for 7–8 mins and then add tomatoes. Fry for another 4-5 mins. 
  4. Add ginger, garlic paste and fried chillies to the above and fry for 10 mins. 
  5. Add tamarind juice and boil it for 10 mins. 
  6. Add now add roasted peanut and cumin powder and fry for 3 mins. Serve with roti. 

Monday, July 2, 2012

Picnic Mixture

Corn flakes – 2 ½ cups
Puffed rice (maramaralu) – 2 ½ cups
Thin poha – 2 ½ cups
Sesame seeds – 1 cup
Peanuts – 1 cup
Chopped almonds – ½ cup
Daliya (putnalu) – 1 cup
Chopped green chilli – 5
Curry leaves – 1 string
Turmeric Powder – ¼ tsp
Salt to taste
Oil – 5 tsp


                    In a pan add 2 tsp oil add turmeric powder and roast the poha for 3 min on medium flame. Shift it to another bowl. Add puffed rice, corn flakes separately and dry roast it. In a pan add 3 tsp oil and add daliya, peanuts. Roast for 3 mins. Add green chilli, curry leaves, sesame seeds and roast for 2 mins. Add corn flakes, puffed rice, thin poha, almonds, salt and mix well.