Wednesday, July 23, 2008

Lamb Keema Fry


Onion-2 medium finely slit length wise
Ginger Garlic Paste-2 tsp
Green Chillis-4 slit
Curry Leaves-2 sprigs
Turmeric Powder-1/4th tsp
Red Chilli Powder-3tbsp
Garam Masala Powder-2tbsp
Salt-as required
Oil- 4tbsp


-In a pressure cooker take keema , ginger garlic paste, salt , red chilli powder, turmeric and little water and cook for 3 whistles.
-Heat oil add the jeera and curry leaves and let it splutter.
-Add the onions and green chillis and fry for 5 min
-Now add the cooked keema and fry till everything mixes well.
-Cook for 15min and serve hot

Chikkudukaya/ Indian Broad Beans Fry

Chikkudukayalu / Indian Broad Beans - 1lb cut into 1" pieces and cooked in boiling water for 7-8 min
Onion- 2 medium very finely chopped
Green Chillis - 4 finely chopped
Ginger Garlic paste-1tbsp
Mustard Seeds - 1 tsp
Jeera - 1tsp
Garam Masala - 1tsp
Salt as required
Turmeric powder - 1/4th tsp
Curry Leaves - 2 sprigs


Heat oil , add the mustard seeds , jeera and curry leaves and fry for 2 min.
Now add the onion , green chillis and ginger garlic paste and fry till the mixture turns brown.
Add salt , turmeric powder and mix well , now add the garam masala powder and mix well.
Finally add the boiled broad beans and stir well till it mixes well , and cook for a further 10-15min till the flavor gets well on the beans.
Serve with white rice.

Tuesday, July 22, 2008

Vegetable in Hot Garlic Sauce

This is not my own recipe but its the recipe from pepper mill and click here for the recipe.
Thanks a lot miri for the fantastic recipe.
We had this spicy dish along with chicken fried rice , click here for the recipe.

Wednesday, July 2, 2008

Chepala Pulusu( Fish in a tangy spicy gravy)

Fish pieces(cut and cleaned) 4-5
Onion-2 medium sized ( if u want more gravy then u can add 1 more medium sized onion)Coriander seeds 2-3tsp
Ginger- 1.5" piece
Garlic- 5-6 pods
Cloves- 2-3
Khus khus (gasagasalu) - 1.5 tsp
Pepper- 7-8
Dalchini - 1" piece
Star anise- 1/2
Tamarind - size of a lemon
Turmeric powder- a pinch
Red chillie powder - as req (depends on the amount of spiceness u want)Salt - acc. to taste
Oil -4-5tbsp
Jeera - 1/2 tsp
Curry leaves - 1 or 2 springs
Green chillies- 2-3 slit
-Soak tamarind in water and keep aside
-Make a paste of onion, garlic, ginger, corainder seeds, cloves, cardamom, khus-khus, pepper, dalchini and star anise.
-Heat oil once the oil is hot add jeera and curry leaves and let jeera splatter. now add the paste and fry till the raw smell goes.
-Once the raw smell goes add red chillie powder, haldi powder salt and green chillies and let cok for another 3-4 min.
-Now add the fish pieces and cook for a further 4-5min.add the tamarind juice and let cook till oil floats on top.
-Garnish with coriander leaves and serve with rice.

NOTE:dont stir frequently after adding the fish as the fish might break

Tomato Pudina & Coriander Chutney

Tomato-3 medium sized
Pudina - 1/2 bunch
Coriander -1/2 bunch
Garlic - 2 pods
Green chillies - 1 or 2 (depending on ur taste)
Turmeric - a pinch
Salt as req
Mustard seeds - 1/2 tsp
Oil 2.5 tbsp

-Heat oil. once the oil is hot add tomatos ( chop them into 4 or 6 pieces) and let it cook till it becomes like a paste.
-Now add the garlic pods , pudina leaves, coriander leaves, green chillies,turmeric and salt.
-Cook for a further 5 min.
-Remove the kadai from the stove and keep aside and let it cool.
-Once it cool grind into a smooth consistency.
-Now put tadka by heating oil and crackling the mustard seeds.
-Enjoy the chutney with hot hot idli's or dosa.

Palak Paneer

Palak - 2 bunches
Paneer- 1 packet (approx 200gms)
Tomatoes - 1 medium (finely chopped)
Green chillies - 2-3 (acc to ur taste)
Amchur powder- 2 pinches
Dhania powder - 1 tsp
Jeera - 1/2 tsp
Lanung - 2 (crushed)

-Cut the stems of palak and clean the leaves put the leaves in boiling water for 2 min.
-Let them cool and make a fine paste do not discard the water.
-Heat oil add jeera tomato and laung and cook till tomatoes have been mashed into paste.
-Now add the dhania powder, amchur powder, palak paste, salt and green chillies and cook for 5 min.
-Now add the paneer and the water in which palak was boiled( add water as req or else the gravy will become very thin) and cook for a further 5 min.
-Serve with pulkas or chapatis.

Spicy Dal

Dal- 2 cups
Onions - 2 large ( finely chopped)
Tomatoes - 2 medium (finely chopped)
Mustard - 1 tspJeera - 1/2 tsp
Green chillies - 3-4
Garam masala powder - 1 tbsp
Red chilli powder - 1 tbsp
Turmeric powder - a pinch
Salt - according to taste

-Take the dal, wash and cook in a pressure cooker till it is done.for 2 cups of dal add 4 cups of water.
-Heat oil. once hot add mustard seeds and jeera and let them add onions and turmeric powder and cook for 4-5 min.
-Now add the tomatoes and cook till tomatoes r soft and done.once done add the green chillies, garam masala powder , red chilli powder and salt and cook for another 5 min.
-Add the cooked dal and cook for 3 -4 min. now add 3-4 cups of water and cook till the desired consistancy is achieved.

Bagara Baingan

Baingan - 8-9 small
Big Onion- 1
Ginger-Garlic paste 1 Tbsp
Hot Red Chili powder 1 Tbsp
Groundnuts( dry roasted and powdered) 3 Tbsp
Grated coconut 3 Tbsp
Tamarind paste 1/2 tsp
Sesame seeds 1 Tbsp
Coriander Seeds 1 Tbsp
Jeera Seeds 1 tsp
Cloves -3
Dalchini - 1/2"


-Dry roast coriander seeds , jeera , cloves ,dalchini , and powder it with along with dry roasted groundnuts, dry roasted sesame seeds ,coconut and tamarind and keep it aside.
-Fry onion until transparent and make a paste of it.
-Slit the baingan till midway add in salt and fry them in oil and keep them aside.
-With little oil season mustard seeds , jeera seeds, curry leaves until mustard start sputtering.
-To this add ginger garlic paste and fry for some time.
-Add in the baingan, the grounded masala paste , red chili powder, salt and about 2 cup of water and heat it under high flame for about 5 mins and simmer it for another 10 min until the gravy thickens or till the required consistancy.
-Serve hot with chapathi's or white rice.

Tomato Soup

INGREDIENTS:Tomatoes - 3

Garlic paste - 1/2 tsp

Pepper - 1/2 tsp

Salt as required

Cornflour - 2tbsp

Water as required

Bread croutons as required


-Boil the tomatoes for about 15min let them cool.

-Now grind the tomatoes to a fine paste and keep aside.

-Heat water now add the tomato puree , garlic paste , pepper and boil for 10min.

-Add salt and adjust it according to your taste and boil for another 5 min.

-Dissolve cornflour water and add the soup boil till the soup thickens.

-Serve hot with croutons.

Palak Chutney

Palak - 3 bunches
Oil - 4tbsp
Sesame seeds - 2tbsp
Mustard seeds - 2tbsp
Methi seeds - 1/4 tsp
Urad dal - 3 tbsp
Red chillies - 4-5
Green chillies - 3-4
Tamarind pulp - 3 tbsp
Hing - a pinch
Curry leaves - 1 sprig

-In a pan dry roast the sesame seeds till golden brown and keep aside.
-Clean the palak and roughly chop the leaves.
-Heat 1tbsp oil in a kadai and add the palak leaves and cook till the water has evaporated.
-Heat 2tbsp oil in another kadai and add urad dal and fry till brown now add the 1tbsp mustard , methi seeds and fry.
-Now add red chillies and fry for abt 30sec and add hing and green chillies and fry for another 1 min. let the mixture cool.
-To this mixture add the roasted sesame seeds , tamarind pulp and salt and grind into a fine paste now add the palak and grind to a fine paste.
-Heat 1tbsp oil and add the left mustard seeds and curry leaves and add to the chutney
NOTE:this chutney goes very well with chapathi's or phulka's.

Hot & Sour Soup (Indian Style)

chicken 50-75gms (boiled and shredded)
tomato -3 medium sized boiled and pureed)
finely chopped beans -3
finely chopped carrot -2 medium
ginger - 1/4"
garlic - 3pods
jeera -1/2 tsp
dhania - 2tsp
peppercorns - 10
cornflour - 2tbsp
red chillie powder 1 tbsp
haldi- a pinch
salt as req
finely chopped coriander and mint leaves for garnish

-Make a fine paste of jeera dhania,peppercorns, ginger and garlic.
-Heat water and when it starts boiling add the finely chopped carrot and beans when the
veggies r half boiled add tomato puree,shredded chicken, red chillie powder, haldi and the paste.
-Let it boil for 15mindissolve cornflor in water and add to the boiling soup and cook for a further 2-3min
-Garnish with finely chopped coriander and mint leaves and serve hot


Bottle gourd-100gms
Dal-2 cups
Green chillies-3-4
Whole red chillies-2-3
Mustard seeds-2tsp
Urad dal-1tbsp
Hing- a pinch
Salt - as required
Curry leaves - 1 sprig

-Take a pressure cooker and add the washed dal , required water, chopped pieces of bottle gourd and green chillies.
-Cook for 3 whistles then let it cook on sim for 10 more min and switch off. once cool mix salt.
-Heat oil add urad dal and let them turn brown now add mustard seeds, jeera, hing and curry leaves and add to the cooked dal.

Old Recipes

I know everyone visiting here mut be thinking what i this , there was some unknown problem because of which the first posts of my blog were not fully visible , the pictures were visible for few but the recipe wasn't , so am reposting all those old recipes again in the coming post

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