Monday, January 31, 2011


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

Wednesday, January 26, 2011


This vegetable korma can be had as side dish to vegetable biryani, with dosa, vada, and even with plain is easy to make and has all the goodness of vegetables in it liked by kids and adults too..

1. Potatoes 3 to 4 of medium size
2. Carrot  2 to 3 in number
3.  Peas a half a cup
4. Ginger garlic paste 1.5 tsp
5. Onions 2 to 3
6. Tomato 2
7. Green chillies 2
8. Turmeric a pinch
9. Red chilli powder 1.5 to 2 tsp
10. Salt to taste
11. Whole garam masala spices- clove, cinammon, cardamom--- all a few
12. Curry leaves
13. Coriander leaves
14. Curd 3/4 cup
15. Milk 1/2 cup
16. Oil/ghee
17. Cashew nuts
18. Water 1.5 cup
19. Besan 2 tsp

Masala paste
1. Coconut 1/2 cup
2. Coriander a few seeds
3. Garam masala powder
Grind the three ingredients using some water and your masala is ready to be can be used in egg curry, chicken curry also and it looks like above

This curry can be made in cooker or in a pan as you wish...i do it in cooker to save time do it as you as follows
1. Take oil/ghee or both in a cooker/pan and heat it..add cloves, cinnamon, and cardamom and add curry leaves...few cashew nuts an d fry.
2. Now add onions, green chillies, tomato, and mix well...add ginger garlic paste and fry well..add cut vegetables..potato, carrot, peas, and even cauliflower if you like..and add salt, turmeric..and mix well..add 1.5 cups of water...add chilli powder(if you want spicy add accordingly) and mix well.  Now close the lid of cooker if cooking in cooker or cover the lid if ordinary pan for 10 minutes or until vegetables cooked softly.
3. After 4 whistles or in a pan check the vegetables if cooked.  Now to the masala paste...add curd and 2 tsps of besan and mix well..add this to the vegetables and mix well...cook for 5 minutes and at the end add milk and cook for another 5 minutes and check the salt and spiciness and adjust accordingly.
4.  Garnish with coriander leaves and the vegetable korma is ready to be served...

This goes to veggie/fruit a month potato event,

Saturday, January 22, 2011


Venn pongal is ideal for prasadam or as a one pot meal ..easy to make and tasty..can be had with coconut chutney, lime pickle, avakai, or sambar......i normally do this in cooker.which makes the task easier

1. Rice/rice ravva 1 cup
2. Moong dal 3/4 cup
3. Ghee/oil 1.5 to 2 tablespoons
4. Green chillies 3
5. Ginger few pieces
6. Cashew nuts a few
7.  Pepper corns (crushed) 10
8. Jeera 1 tsp
9. curry leaves a few
10. Hing a pinch
11. Salt to taste
12. Water 5 cups
13. Mustard seeds

1. Wash rice/rice ravva if available and moong dal drain water and take in a pressure pan both and add 5 cups of water(needs more water as it we have to get a soft consistency) not add salt now itself as dal may not get cooked easily...add 1tsp ghee to the rice and dal as this will prevent dal from overflowing...keep the whistle on and in simmer let it cook for 20 minutes..if in high flame the dal will take care to cook it in low flame.
2. After 20 minutes..switch off..let the cooker cool and open the lid and mix the rice and dal mixture well with back of spatula so that no lumps are formed...add
3. Take ghee/oil in a pan add mustard seeds, jeera, ginger and chillies(crush together), pepper corns, and curry leaves, cashew nuts and hing. and fry well and add in the rice and dal mixture...and mix well.  Alternatively, you can also do the tempering first in the pressure pan first i.e the 3rd step and then do the first step i.e. adding rice and dal and mix...according to one's wish...anyways it will turn out soft and tasty as it is cooked in cooker..after it it is finished transfer to hot it can be had piping hot...

Thursday, January 13, 2011


Sweet pongal is the neivadyam for pongal festival all over south india.  After all these years of making it finally came up on a easy method which can be made by even by a goes like this...

 1. Rice 3/4 cup
2. Moong dal 1/4 cup
3. Milk 2 cups
4. Water 1 cup
5. Jaggery 2 cups
6. Cashew nuts a few
7. Kismiss a few
8. cardamom powder  
9. Ghee two tablespoons

1. This pongal is made in cooker to make it fast and first take a pressure cooker and boil the 2 cups of milk and water together for 5-8 add the rice and moongdal in the cooker  and close the lid and put on the whistle and simmer for 15 minutes.
2. As the moongdal has the tendency to overflow we should cook in low flame for about 15 minutes.and wsitch open the lid and the mash the rice and dal mixture well with back of a spatula.
3,  Now switch on the stove and add the cut jaggery to the rice and dal mixture...jaggery melts and mix well with rice ..this takes about 8-10 add cardomom powder.
4.  Heat ghee and add cashews and kismiss, fry well and add the ghee along with nuts to the rice and jaggery mixture..and mix well and switch off.....and the pongal is ready to be served....the ratios of the ingredients are rice+dal one cup(if u want u can add more moongdal), 2 cups of jaggery(less if u want less sweet), 3 cups(2 cups of milk and 1 cup water) easy and quick to make ...and very tasty too.


Sunday, January 9, 2011


Cauliflower Manchuria is a indochinese dish can be a starter, and with some gravy a side dish....easy to make and tasty to is how it is...

Ingredients1.Cauliflower 500 gms
2. Cornflour 2 tbsp
3. Maida 2 tbsp
4. Salt to taste
5. White pepper..a pinch
6. Greenchillies 3-4
7. Onions 2
8. Capscicum 1(optional)
9. red chilli powder 1 tsp
10. Soya sauce 1.5 tsp
11. Chilli sauce 1.5 tsp
12. Ajinomoto a pinch
13. ginger garlic paste 1 tsp'
14. tomato sauce 1.5 tsp

1. Boil some water in a vessel and put the cut florets of cauliflower in it and cook for few minutes...u should paraboil not fully cook.. and drain..
2. Now make a batter by mixing maida, cornflour with water and add salt, chilli powder, ginger garlic paste.
3. Dip the cauliflower florets in this batter and deep fry in oil...and drain on a tissue paper to absorb excess oil.
4. Now cut onions, greenchillies, and capscium into cubes or dices as you prefer.
5. Add oil to a pan..heat and add one by one onions, greenchillies, capscium, ajinomoto, salt, and mix well, add soya sauce, chilli sauce, and tomato sauce and mix well.
6. Now take 1 tsp of cornflour in a bowl and add some cold water to make cornflour slurry..add this to the above and mix well...cook for two minutes..let sauce thicken and switch off....garnish with coriander and cauliflower manchuria is ready to be served.

 This dish goes to following event
Kid's Delight - Street Food by Srivalli