Tuesday, September 13, 2011


Come monsoon.. and with rains pouring.....is the time for a hot hot mirchi bajji...until recently we used to get the bajji from outside..but finally decided to prepare it myself as it can be made more hygienically at home
so finally prepared this and it turned out real good...

1. Bajji Chillies -250 gms
2. Senagapindi/Besan/Gramflour- 2 cups
3. Biyyam pindi/Rice flour-1/2 cup
4.Vamu/ajwain-1 spoon
5. Baking soda -a pinch
6.Onion- cut into small pieces about half cup
7.Coriander leaves-1 bunch
8. Pudina/mint-few leaves
9. Chat masala powder-1 spoon
10. Lemon juice to sprinkle on bajji
11. Oil for deep frying

 1. First add the flours in a bowl, add ajwain, salt, soda, and mix well.  The batter should be of pouring consistency as it has to coat the mirchi properly.
2. Slit the mirchi length wise and remove seeds..if you want the bajjis real hot..you can retain some of the seeds..now fill the mirchi with some ground ajwain.
3. Dip the mirchi in batter and see that it coats properly and fry them in hot oil and take them aside..put them on a tissue paper so that excess oil is absorbed.
4. Frying first time gives a thin coat to the mirchi..we need to fry it once again, so now dip these mirchis once again in the batter and fry well till they become brown.
5. Now for the stuffing..in bowl add onions which are cut into small pieces, chat masala, coriander leaves, if you want you can add amchoor also if you like the tangy taste..and also shred carrots also can be used in stuffing.
6. Now cut the fried bajji lengthwise and fill it with the above stuffing and sprinkle lemon juice and have them real hot.

Thursday, May 19, 2011


Chilli chicken otherwise also known as chicken 65, an indianized Chinese dish serves as a side dish or snack is easy to make and yummy to taste


1. Chicken boneless 500 gm
2. Chillies 4 to 5
3. Cornflour 2 tbsp
4. Maida/flour 1 tbsp
5. Egg 1
6. Soya Sauce 1.5 tsp
7. Chilli sauce 1.5 tsp
8. Vinegar 1.5 tsp
9. Capsicum 2
10. Ginger garlic paste 1.5 tsp
11. Coriander leaves few
12. Curd 1 tbsp
13. Chilli powder 1 tsp
14. Tomato sauce 1.5 tsp
15. Onions 1
16. Tasting salt/ajinomoto a pinch
17. Oil for frying
18. Salt to taste

1. Clean chicken and cut into cubes and marinate by adding curd, salt, one egg, all sauces one teaspoon each, ginger garlic paste, cornflour 1.5 tsp and maida/flour and mix well and keep aside (you can refrigerate for penetration of the spices) for half an hour.
2. Cut the vegetables onions and capsicum into cubes and dice the chillies.
3. Take the chicken out and deep fry them in oil when they turn golden brown, strain, and leave them on tissue paper so excess oil is absorbed.
4. Now take 1tbsp of oil and add onions, chillies, and capsicum and cook till soft..now add the sauces half teaspoon each, vinegar and mix well, add ajinomoto, add already fried chicken and fry well..now add half tablespoon of cornflour in some water to form slurry..to this you can also add red food color if you want a red color..and pour this in the cooking chicken and mix well...the cornflour slurry will form into a shiny sauce..now add coriander leaves and chilli chicken is ready to eat.

Thursday, May 5, 2011


Children loves garelu, but does not like cabbage so i make it a point to add shredded cabbage and make garelu...and they eat them happily oblivious to the fact that there is cabbage inside...sambar and TOMATO CORIANDER CHUTNEY is a great combination....


1.Urad Dal/minappapu1 cup (for about 15 garelu/vada)
2.Onion 1 small, chopped
3.Cabbage 1/2 cup, chopped
4.Chilli 3-4, chopped

5.Coriander leaves, chopped 2-3 tbsp
6.curry leaves chopped 2-3tbsp
7.Oil (for deep frying)
8.Salt to taste

Batter Preparation
1. Soak urad dal in water for 4-5 hours.
2. Wash it and grind it into a thick batter without adding water (or as little water as possible).
3. Transfer the batter into a vessel. Add all the other ingredients (except oil) and mix well.  Add salt to taste.
4. Make garelu immediately (otherwise the batter will become loose because of onions) or else you can store in fridge and later add onions and make garelu.


Saturday, April 2, 2011


Papaya is not only a delicious fruit to eat, it also contains abundant health benefits and medicinal value. Papaya can be eaten as a fruit, a smoothie or even a milkshake.  This is a salad with a dash of lime, mint leaves, and honey..here is how it is....

Cut papaya into cubes and add cut mint leaves and dash of lime juice and pour a spoonful of honey over it and toss and have it..savouring the taste you are also ingesting all the benefits associated with eating the fruit, which will result in good health for you. 


Thursday, March 31, 2011


Now as it is the season for tomatoes and as they are available in lump sum right time to make a tomato chutney and to this we can add the green leaves like coriander which is a real good combination..this chutney goes well with idli, dosa, pongal, and even steaming rice.  It is easy to make and tasty to eat.. 

Tomatoes 250 gm
Green chillies 6-7 (individual preference)
Coriander leaves 1 bunch
Tempering seeds
Methi 1/2 tsp
Mustard seeds 1 tsp
Urad dal/minapappu 1tsp
Mustard seeds/Avalu 1/2 tsp
Coriander seeds 1/2 tsp
chana dal/senagapappu 2 tsp
Jeera 1/2 tsp
Oil for frying
salt to taste
hing a bit

1. Wash the tomatoes well cut them into big pieces.  Take 1 tsp of oil in a pan/pressure cooker and put the tomato pieces and cook till 3 whistles if in a cooker..no need to add water as the juice from tomatoes is sufficient..if cooking in a pan cook till tomatoes are soft and cool and keep aside.
2. In a pan take 1 tsp of oil and add slit green chillies and fry well and add the tempering seeds one by one..and fry well..after the seeds turn brown add washed and cut coriander leaves and fry for sometime..now switch off and add hing to it and mix well.
3. Now powder the above mixture..if it coarsely ground add a few pieces of tomato that have been cooked..so that we get a smooth paste..now add the remaining tomatoes and juice that oozed out of the tomatoes and add salt and grind again.
4. Now for tempering take 1 tsp oil..add mustard seeds, urad dal, jeera, red chilli (one or two), and curry leaves and fry well and put this tempering on the chutney and mix well...now the tangy tomato chutney is ready to eat...can have it with idli, dosa, pongal, and even rice.

Note:  If you want you can use dry red chillies instead of green chillies.

This chutney goes to the following events
"Herbs & Flowers - Coriander" at krithiskitchen and 

 to Sanyukta of creativesanyukta
Cooking with Whole foods(Whole Fruits/Whole Vegetables)-TOMATO on behalf of Kiran of SAMUDHURA

Monday, March 28, 2011


Chicken liver fry happens to be kid's favorite..so I surfed and found out the nutrients in chicken liver.. it contains a whopping 62% of vitamin A, 41% of folate, and 77% percent of vitamin B12. It also provides you with 9% of your protein per day and also ut perhaps chicken livers provide your body with 14% of the iron your body needs daily. Because many people today are anemic and do not consume enough iron, eating chicken liver now and then can help them meet their necessary iron requirements. Chicken livers are also surprisingly low in fat, and for those who are on a diet with limited carbs, they contain no carbohydrates.  People who are watching their cholesterol levels should probably enjoy liver only very rarely because of the cholestrol levels in chicken livers.  So an easy and simple dish can be made with chicken liver which is very easy to  make....


1. Chicken liver 500 gm
2. Onions 2
3. Chilli powder 1.5-2 tsp (acc to one's preference)
4. Salt to taste
5. Curd 1 tablespoon
6. Ginger garlic paste1.5 tsp
7. Garam masala powder 1.5-2 tsp (acc to one's preference)
8. Turmeric powder 1/2 tsp
9. Cashew nuts a few
10. Curry leaves a few
11. Oil


1. Wash the chicken liver pieces and marinate with curd, salt, turmeric powder, chilli powder, and garam masala and mix well and keep aside for 30 minutes.
2. After 30 minutes cook the chicken liver marinade in simmer...the chicken liver pieces cook in the curd and spices mixture.  Cook in simmer.for about 8-10 minutes...cool the liver pieces and cut them into bite pieces
3.Now take oil in a pan..add curry leaves, cashew nuts, and fry well...add onion and fry till they are soft...add the cooked liver pieces along with the marinade and fry well for 6 to 8 minutes...check for salt and spices and if required...garnish with coriander leaves and it is ready to be served...a real tasty treat for kids..goes well with sambar .as a side dish..so do try it..

Other chicken varieties you might like


Thursday, March 24, 2011


Any curry made with brinjal tastes real good, but nothing beats a masala vankaya curry.  I learnt this from my friend Indira and tried it out and this turned out real well...my son who actually hates brinjal feasted on it..so here is how it is...

For masala
1. Grated coconut 1 tablespoon
2. Til seeds/white nuvvulu  1.5 spoon
3. Clove  2-3
4. Cinammon a 1 inch piece cut into small pieces
5.Pepper a few
6. Biryani leaf 1

For curry
1. Onions 3
2. Tomatoes 3 (make a tomato puree)
3. Ginger garlic paste 1 tsp
4. Brinjal 500 gm
5. Coriander and curry leaves a few
6. Oil for frying
7. Salt to taste
8. Turmeric 1tsp
9. Chilli powder 2tsp(can increase according to one's preference)

1. Slit the brinjal into four pieces from bottom by keeping the stem intact.  Now take oil for deep frying . Fry the brinjals in oil till they turn soft and put them on a tissue paper to absorb excess oil.

2. Now just leave 1 tsp of oil and remove the remaining oil..in this oil fry the masala ingredients..fry coconut last....cool it and make a smooth paste of this.

3. Now take 1.5 tbsp of oil, heat it, and add curry leaves...now add onion..fry well...and add tomato puree and fry well till the raw smell is gone...now add the masala paste, turmeric, chilli powder, salt, and add some water and cook for some time... add already deep fried brinjal and mix the gravy so that the brinjals are coated with the gravy...add some more water.if required..cook for 15 minutes and garnish with coriander leaves.

Other brinjal varieties you might like

Friday, March 18, 2011


Muri mixture is famous snack at vizag beach..a must try..it is easy to make and tastes awesome...we can make it more hygienically at home..so here is how it is..


Puffed rice / Maramaraalu - 2 cup
Onion - 1 diced into really small pieces
Tomatoes 1 diced into small pieces)
Coriander leaves cut fine
Peanuts - 2tbsp
Red chilli Powder - as per your taste
Salt - as per your taste, add less as puffed rice does not require much salt
Lemon juice - as per your taste
Sev- 1 to 1.5 tablespoon

 Take a wide dish and add puffed rice,salt,redchilli powder,roasted peanuts, crushed sev, onions, tomatoes,lemon juice and coriander leaves and mix thoroughly so that all spices are mixed evenly..so now a tasty snack is ready for kids and even weight watchers too
This recipe goes to the following event:

HOLI AAYI RE! By Vatsala of show and tell and “HRH – Puffed Rice” event at kurinjikathambam


Monday, March 14, 2011


Wheat Ravva Upma is an ideal breakfast  and also one pot meal and quite nutritious as it has vegetables ..can be made very easily..I make this in a pressure cooker ..if you want you can also make it in a pan...this is how it is...

1. Wheat ravva 1 cup
2. Onions 1
3. Tomato 1
4. Chillies 2 or 3(individual preference)
5. Peas 1 tablespoon
6. Carrot 1 (big)

7. Potatoes 2
8. Curry leaves a sprig
9. Coriander leaves
10. Salt to taste
12. Oil 1 tablespoon
13. Ginger a few pieces

1. Mustard seeds
2. Chann dal
3. Jeera
4. Cashew nuts a few

1. Take a cooker (or kadai)..put oil, heat it and add all tempering seeds and fry well, add cashew nuts and curry leaves and fry well.
2. Now add onions and fry well...when onions turn translucent tomatoes and chillies..and fry well, add cut vegetables (in cubes) one by one and add salt and mix well.
3. Now add wheat rava and mix well..for one cup of rava add..2 to 2.5 cups of water..depends on what consistency you want..if you want it smooth add more water..mix well and close the lid and keep the whistle.
4. After two whistles simmer for 10 minutes and switch off.  If you are doing in kadai..add water to ravva and cook till it is cooked...for beginners cooker is a easy option and upma is ready to be served in 15 minutes..Open the lid and garnsih with coriander leaves..

Sunday, March 6, 2011


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....

1. Chicken 1/2 kg
2. Onions 2
3. Tomatoes 1
4. Chilles 2
5. Chilli powder 1.5 to 2 tsp
6. Ginger garlic paste 1.5 tsp
7.Curry leaves a sprig
8. Cashew nuts a few
9. Coriander a few leaves
10. Curd 1 tbsp
11. Salt to taste
12. Oil for frying
13. Coconut.grated 1/4 cup
14 Garam masala 2tsps

For masala:
Normally whole garam masala spices are ground together with coconut.. but i took the easy path and ground the coconut with garam masala powder into a thick paste using some water, it comes out like this

1. First wash chicken pieces well and cut into bite pieces and marinate with the following, curd, ginger garlic paste, turmeric powder, salt, chilli powder, ground masala paste and mix well, prick with a fork so that the masala penetrates well into the chicken pieces.and let it marinate for half an hour.. if you want you can refrigerate it.
2.Take the chicken out and cook for about 10 to 15 minutes until chicken is 3/4th cooked...now let this chicken cool..so that when u fry it does not break into pieces.
2. In a pan take oil, add a 1/2 inch of cinammon cut into small pieces, clove 2-3 pieces, cardamom 1-2 pieces, fry well, now add cashew nuts and onions and green chillies, curry leaves and fry well.
3. After onions turn  translucent, add tomatoes and fry well, after the tomatoes soften, add the chicken and fry well for 5 minutes in high.
4. Now simmer the flame and fry well for 15 minutes check salt and add if necessary.
5. Now add coriander leaves and mix well and switch off...spicy chicken fry is ready to be served.

Saturday, February 26, 2011


Chatpata Aloo is a simple aloo fry which can be made in a jiffy.....can be had as a side dish or a snack with some diced onions and dash of lemon....this is how it is made..


1. Potatoes 500 mg 
2. Onions 2
3. Turmeric powder 1/2 tsp
4. Chilli powder 1.5-2 tsp
5. Chat powder 1 tsp
6. Tempering seeds-mustard/avalu, urad dal/minapappu, jeera/jeelakara
7. Coriander leaves
8. Curry leaves
9. Salt to taste
10. Oil  1 tbsp

1. Boil potatoes in a cooker upto 3 whistles...until soft..cool and cut into cubes.
2. Take oil in a pan and add tempering seeds, add curry leaves, and fry well now add cut potatoes and turmeric powder, salt, and chilli powder and mix well and fry till all veggies are coated with spices..
3. Now add coriander leaves and a dash of chat powder and switch off....yummy aloo fry is ready to had as a side dish or can be had as a snack with a diced onions, sev, and dash of lemon...

you might also like

Aloo Stir Fry

Friday, February 18, 2011


This is a simple to make stuffed brinjal curry with butter masala..and needs very less ingredients..and tastes quite good with rice or roti

1. Brinjal 1/2 kg
2. Onions 3
3. Chilli powder 2 -3 tsps
4. Turmeric powder 1tsp
5. Salt to taste
6. Butter 1.5 to 2 tbsps
7.Tempering seeds-mustard, chana, urad dal, and jeera
8, Oil/butter 1tsp

1. Make slits into brinjal keeping the bottom intact..in order to stuff the masala.
 2. Cut onion into dices..Now add onion pieces to butter and add chilli powder, salt, and tumeric and mix well.
3. Stuff this masala into brinjals.
4. Now add oil to a ordinary pan or pressure pan..and add tempering seeds and fry well.. now add brinjals one by one and add very less water (if cooking in cooker) or 1/2 cup water if in ordinary vessel..cover and cook until brinjal soft.(if in cooker cook in simmer for 10 minutes with whistle on)  .

5. Garnish the curry with brinjal and it is ready to serve

Tuesday, February 15, 2011


Normally chicken recipes have a whole lot of ingredients and whole lot of marination to be done to get a spicy chicken curry, but my hubby used to tell me about this chicken prepared by his bachelor friend which requires minimum of ingredients, but tastes real yumm.....so i tried it one day and it was really awesome...so here is
how it is....

Chicken -1/2 kg
Ginger garlic paste- 1.5 tsp
Onions 3
Tomatoes 3
Chilli powder 2 tsp(according to spiceness)
Dhania powder 1.5 tsp
Chicken Masala powder 1.5 tsp
Turmeric powder
Salt to taste
Oil for frying 1.5 tablespoons

1.  Cut the onions and tomatoes into thin slices.  Wash the chicken well.
2. Take oil in a pan. and add cut onions fry well, and when onions turn translucent  add tomatoes and fry well..after tomatoes soften..add ginger garlic paste, salt, tumeric powder, chilli powder and mix well.
3.  Now add the chicken pieces and fry well so that all the spices are coated to it for about 5-8 minutes.
4. Now add about 3 cups of water and let the chicken cook well for about 15 to 20 minutes.
5. Check if the chicken piece is cooked and add the dhania powder and chicken masala powder and cook for another 5 minutes...add coriander in the end and switch off...so now the chicken curry is ready to be served with minimum of ingredients.

Sending this curry to the following event
Any One Can Cook
at Taste Of Pearl City

Friday, February 4, 2011


Methi matar malai...is a healthy curry made using both greens like methi leaves and peas..which happens to be the season with a dash of malai..which makes a yummy curry for rotis..i learnt this curry from my friend meher...so this is how it is made.....

1. Methi leaves 4 to 5 bunches
2. Peas 1 cup
3. Onion 2-3
4. Spices, a few clove, cinammon, mustard, and jeera.
5. Ginger garlic past 1.5 tsp
6. Green chillies 3
7. Turmeric powder 1tsp
8. Red chilli powder 1 tsp
9. Cashew nuts 5-6
10. Milk half a cup
11. Salt to taste.
12. Oil

1. In oil add clove, cinnamon, elaichi, mustard seeds, jeera and ginger garlic paste
add green chilli and onion and fry till brown.
2. Add methi leaves and fry, add green and also add peas, now add salt, turmeric powder and redchilli  powder and mix well.  Add about half cup of water for peas to cook.

3. Now grind cashews in milk along with cream into a slurry.
4. Now check if peas are cooked...now add the above cashew and milk slurry into the curry and mix well... and simmer for 5 minutes and curry is ready to be served..if you want u also add cream as topping on curry.

This curry goes to the following event

Event: Dish Name Starts with F

Monday, January 31, 2011


Nellore chapala pulusu is famous all over Andhra..and most sought after by nonvegetarians..in this curry fish is cooked in tangy tamarind juice and tastes heavenly with boiled rice and a dash of ghee...it goes well even with ragi sangati, and some people like me  also prefer it with idli...here is how it goes...

1/2 kg fish cut into pieces
Tamarind (about a size of an orange, soaked in 3/4 cup of water
1tbsp rock salt
3-5 tsps chilli powder
green chillies 3
Onion-small size 4-6
Tomatoes 2-3 chopped
Curry leaves
Coriander leaves
Methi powder
Butter 1/2 tbsp
 Turmeric powder 1tsp

For the tempering
3-4 tbsps oil
3/4 tsp methi seeds
1/2 tsp avualu(mustard seeds)
1/2 tsp jeera
1 chopped onion
2 stalks of curry leaves


1. Cut the fish into pieces and wash well and rub with salt and turmeric.
2. In a heavy-bottomed vessel heat oil and add methi seeds, jeera, and mustard seeds.  After these are fried add the chopped onions(which u cut for tempering)  and fry till they turn golden brown.
3. Add onions (if you are taking small onions you can put them as whole, if big then cut into dices), green chillies, and tomatoes and continue frying.
4. Now add salt, turmeric powder and chilli powder and curry leaves and continue frying till it becomes a nice thick paste.
5. Now add tamarind juice, stir for a while and then add the fish pieces...check the consistency and if needed add some water.
6. Let it boil on a high flame for 10 minute...Cover and let it simmer till gravy thickens (approximately takes 20 minutes to 25 minutes)..at this stage you can add mango pieces to the curry.  Add 1/2 tsp methi powder and mix well..also add 1/2 tbsp of butter and add coriander leaves and remove from fire.  Leave the curry for sometime for the fish to absorb the gravy and serve.

This curry goes to the following event hosted by akila

Event: Dish Name Starts with F