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Showing posts from April, 2012

Chicken chatpat

Here is my version of chicken chatpat - A spicy chicken curry with a zing.

I have amchur powder sitting on my kitchen counter. I want to use that ingredient and this dish came to my mind.

The amchur powder and the lemon juice gives a distinct tangy flavor to the dish. This dish on a whole is party in the mouth with different notes of tastes dancing on your tongue. Well the best way to know the taste is to try it yourself :)..What are you waiting for??


I have my own definition for chapathi. For me, chapathis are made using the folding technique where as just rolled out discs are rotis. I might be right or wrong. At the end of the day all that matters is the taste :). Below I am posting my version of "chapathi".

Try to use fresh flour as the more the flour sits in you kitchen the more it looses its gluten and sticky tendency and you will end up with dry chapatis.

Chole Masala/Chana Masala

Today I am making Chole or Chana Masala which is a popular dish in Punjab region of India.

Chole masala is a spicy gravy dish with a citrus note which comes from the amchur powder. This dish goes well with any kind of Indian bread items. It is fairly easy to make and does not take much time to prepare.

Panasa tonalu

Panasa tonalu is a traditional sweet dish form the place I came from. I have known this dish from the time when my mom's grandmother used to make this for summer holidays for all of us kids to munch on..This dish brings back a lot of childhood memories with my great grandmother.

I just wanted to post this recipe as most of our traditional recipes are diminishing these days in the name of diets and other factors. These are dishes I grew up on and I wish future generations will get to know atleast some of our delicacies which I ate growing up.

This is a little time consuming recipe yet worth all the effort at the end. Give it a try!!

Kung Pao Chicken

Today I attempted to make a popular and classic Chinese dish - Kung Pao Chicken. A little history lesson here... Kung pao chicken is a classic dish in Szechuan cuisine, traditionally made with chicken, dried chillies and peanuts - originating in the Sichuan Province of central-western China.

This dish is easy and simple to make. Making this at home is way better than a take out or ordering at the restaurant. Try it in your kitchen, play with the ingredients and you will for sure agree with me..

Last but not least, my husband only had one word after he tasted it..WOW!!!! Give it a try guys :)

Potato Bajji/Potato Poppers

I made some mirchi bajji this weekend and I had left over batter. So I decided to make some potato bajjis. Other good options to make bajjis with this batter will be whole sprigs of curry leaves, pan leaves, raw banana slices etc. Some time soon I will try to post curry leaf bajjis which my mom used to make all the time.

For now I only had potatoes on hand and went that route. Below is the simple recipe for a quick snack.

Egg Puff

Egg puffs are one of my all time favorite snacks next to mirchi bajjis. Thinking of this snack brings back lot of memories from my college days. In India this tasty treat used to be available only in Bakeries or super markets.

If you have a oven at home making this mouth watering snack is a breeze.The process goes like this..


Here I am making Pavlova -  Australian & New Zealand national dessert.  I have friends come over for this weekend and this was a big hit.

Well I never heard of this dessert till late last week. I thought of making creme brulee which calls for egg yolks and I was clue less about what to do with the egg whites. I started browsing and this recipe caught my eye on So I decided to make this dessert. I have to admit that I was little bit scared to make this as I am not good at baking. But to my surprise this turned out awfully good. 

Eating this cake is like eating air.  You do not need flour for this cake..Yes, you read it right...No Flour!! This will be on my list of regular desserts as this one below is FINGER LICKING GOOD!!!!!!

Ravva Laddu/Semolina Laddu

When I think of authentic and simple Andhra sweets one thing that comes to my mind is Ravva Laddu. This sweet delicacy can be made with minimal ingredients on hand and in no time.

These laddus are soo yummy and will just melt in your mouth. The recipe below makes 12 laddus if there is no one on your side eating away the mixture while you are making the laddus (Well I am talking about my hubby dear Jajajaja).

Give it a try..

Tandoori Chicken

Tandoori chicken needs no introduction. This is the first and foremost dish I learned to make after I came to states.  Traditionally tandoori chicken is made in clay oven,  but you don't need to build a clay oven to still get great tasting Tandoori Chicken -your over or charcoal grill or regular grill will work just fine. The chicken must cook just until the center is warm enough and the outside should crisp and seal in the juice.  If you are planning for a party or get together the recipe below will be for sure a home run..Enjoy!!

Mint sauce

Simple mint sauce recipe to go with any tandoori item or Indian savory snacks like samosas, puffs etc..

Paneer Butter Masala

250 gms paneer or 1/2 pound of firm Tofu
2 big onions (sliced)
1 green chilli 
1 tbsp ginger-garlic paste
1 tbsp red chilli powder
2 big tomatoes (pureed)
16 whole cashews 
3 tbsp milk
1/2 tsp coriander powder
1/4 tsp of turmeric powder
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp garam masala powder
salt to taste
3 tbsp butter + 1 tbsp butter
2 tbsp fresh cream or heavy whipping cream
Pinch of orange food color (Optional) 

Thai basil Fried rice with Chicken

Yet another thai favorite made up my wonders list. Thai fried rice taste the best when the rice is one day old. So if you have any left over rice in the freezer this dish is worth trying.

My hubby dear is a big, bigger and biggest fan of any kind of fried rice and when it comes to Thai basil fried rice, he loves this dish as much as he love our biryani. So this dish I am making it for him today. Thai basil fried rice with chicken for hubby dear and the recipe for you guys.

Kobbari Annam / Coconut Rice

5 cups Basmathi rice
2 tbsp oil
2 tbsp + 2 tbsp Butter or ghee
handful of cashews (Optional)
10 Green Chillies
1 Onion sliced thin length wise
1 tbsp ginger garlic paste
1 tbsp red chilli powder (adjust for your spice level)
7 1/2 cups of water
1 can(13.5 oz or 400ml) coconut milk
 3 to 4 tbsp dry coconut powder
1/2 tbsp garam masala

Fruit Custard

There is nothing much easier than making a custard for dessert. If planning for a party this is one recipe that can be made ahead and stored in the refrigerator. All you have you do on the day of is chop up some fruits and serve.

Mutton Kolhapuri

Today I made lip smacking, spicy Mutton curry, Kolhapuri style. By spicy I am no kidding. It is as hot as the color of the gravy. People who cannot or do not eat spicy food do not try this one as there is nothing like skimping on the spice for this particular curry.

Even though the curry is super spicy, the rich flavors of dish will still come through. I served this dish with coconut rice (Kobbari annam) which I will be updating shortly. Meat and hot food lovers, give it a try and I can guarantee that this dish is worth trying..

Simple Snack - Baked Corn on the Cob

As the title say, this is really a simple snack to make. Do not laugh at what I am posting today :).

When I first came to US, the stove I had in my apartment was electric. I tried to roast the corn on the cob on the stove like my mom used to do back in India and it tasted really bad.

So this is for people like me who might be wondering how to roast a corn on the cob. It is quick, pretty easy and tastes awfully good.

Naan/Indian flat bread

Anything home made tastes better than a restaurant or store bought food. I am sure most of you will agree with me on that.Today I tried making naan in my kitchen. They came out really really well and every minute I spent in making this is well worth it :).

For who does not know what a naan is ...Naan is a flat bread baked in clay ovens or tandoor ovens. Well most of us does not have clay ovens at home ..but don't worry naan can be made in over or even in a skillet. I have explained both versions.

Below is the basic recipe for naan and you can dress it up in whatever way you like.

Potato curry - 1

This is a simple potato gravy curry that goes well with poori or chapathi or Naan. Really simple to make and tastes really good.

This dish I learned from my mother-in-law. She is a pure vegetarian and she cooks some awfully good vegetarian dishes and sweet delicacies. Of all I love her mysore pak even though I am not a big fan of sweets. That is how good she makes mysore pak. Well I think I am going off track here ..

Back to this recipe, the first time I ate this curry with poori I was surprised how tasty it was from very minimal ingredients. From then this is/was my side dish whenever I make poori at home :).

Raw Mango chutney/Pachi mamidi pachadi

Raw mango chutney is very tasty, quick to make. In Andhra Pradesh this chutney is made in the  early summer season and is made with tender raw mangoes. While I was in India, there is not even one summer that passed by without eating this chutney. While I was doing my regular grocery shopping this weekend I found these firm raw green mangoes at my Indian store. I immediately grabbed one and here is what I did with that. Gosh!! my kitchen smell awfully good today lala..

Before you make the chutney eat a small of piece of mango and make sure it is not sweet. If it is sweet do not make the chutney. If it is kind of more on tangier side and little sweet then add a tsp of lemon juice to get the correct taste. What are you waiting for..Go ahead, try it and let me know :).. 

Achari Ghost / Achari mutton

One more Awadhi dish on its way :). Achari mutton is an Indian dish whose roots can be traced to Awadh in Uttar Pradesh. Awadhi cuisine is greatly influenced by Mughal cooking techniques and famous for Nawabi foods. Enough of the history lesson here :)...

Well, for people who might be wondering, Achari means pickled. Achari mutton is well known for its spicy and tangy flavor. It is quick and easy to make if you have the right ingredients on hand.

There are lot of Achari masalas available in market these days but I prefer to make everything from scratch as much as possible. If you prefer to buy store bought masala use like half packet (4 to 5 tbsp) for the below recipe but I suggest you to make everything from scratch for the best flavor.

Chocolate Chip Cookies

We have been to our friend's house this weekend. Their seven years old is cutie pie and she is my darling. I promised my friend's daughter that I will help her making chocolate chip cookies. So I have been her sous chef this weekend :)..

It all started off well. I packed some of the essentials and we shopped together for the rest. We are so excited to make the cookies that we did not let the butter soften fully and you know what happened…..My 6 year old hand mixer got stuck in the dough and broke finally :). So lesson to be learned here is make sure the butter is soften all the way.

Well back to the story..We went shopping again and bought a new hand mixer and started off again. This time we are careful, patient and finally finished making the cookies. Below is the recipe for the version we made..

I really really loved and enjoyed cooking with her yesterday. It is all worth making these cookies form scratch at the end as watching her hold the mixer to mix cream the butter,  h…

Chepala Pulusu / Fish Curry

Today I made a traditional Andhra recipe - Chepala Pulusu. This recipe calls for fresh fish as fresh always add more flavor to the dish. Chepala pulusu is fish cooked in tangy tamarind gravy and fragrant ground spices. I have to say, this fish curry makes me lick my fingers every single time I eat it…

This dish taste the very best, the day after it is cooked :). The secret behind that is the fish sits/soaks in the tamarind-spices broth and absorb all the good flavors. So if you are patient enough, cook it and let it sit over night. If you are like me let it sit for 2 or 3 hours and enjoy…

The recipe below is from my mom with one or two of my additions. Give it a try :)

Thai Red Curry Chicken

Today I am trying to make the Thai red curry with chicken from scratch. By scratch I mean I even attempted to make the curry paste at home. You can go ahead and buy the red curry paste from Asian stores but I am little skeptical as I do not eat Shrimp and most of the red curry paste brands listed Shrimp paste in their ingredients. So I decided to make my own. Below is the recipe for Thai red curry Chicken and there is also a link available on how to make red curry paste.

Chicken can be substituted with any kind of meat or sea food. For vegan version substitute chicken stock with vegetable stock and chicken with veggies of your choice like firm Tofu, egg plants, mushrooms, yellow squash,  zucchini and bell Peppers.

Thai red curry paste

8 large red dried chillies

1 tablespoon whole coriander seeds

2 tsps whole cumin seeds

3 tablespoons chopped shallots
 (2 small shallots)
3 tablespoons chopped fresh cilantro leaves and tender stems

2 tablespoons chopped lemongrass (fleshy midsection)

2 tablespoons chopped fresh Thai chillies, preferably red(I used 2 red Jalapenos)
2 tablespoons chopped garlic
 (around 8 big cloves)

1/2 teaspoon salt

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)

Simple Iceberg Lettuce Salad with Lemon&spicy mustard vinaigrette

Today I posting a very simple and healthy Salad. This is one recipe for the people who are watching their calories. Really simple to make with loads of flavor. Here is my version of Iceberg lettuce chopped salad with Lemon and spicy mustard vinaigrette. Hope you guys will enjoy this!!

Egg Masala - Dry

This is no regular egg masala. This recipe I am posting today is the cross breed between Whole egg masala and egg Burji or Indian scrambled eggs. This is way easy to prepare and serves as a good substitute when you have serious chicken cravings and do not have any chicken on hand. I bet most of you will have eggs stored in your refrigerator for quick fix meals. So here is my recipe for Egg Masala.

Palakoora Pappu / Spinach Dal / Palak Dal

Today I am posting a simple yet yummy dish most of you are quite familiar with. There are couple of my touches to this dish which makes it more tastier.  The dish is Palakura pappu or Spinach Dal.

Spinach dal can be served with rice or roti. If serving with rice, papad will be a nice addition. Another nice addition will be mango pickle(avakaya) or red chilli pickle(pandu mirapakaya pachadi).

Methi Chicken

This weekend the fresh methi leaves caught my eyes at the India grocery store. I love greens as much as I love Chicken. So I got a bunch thinking of making some vegan dish.

I got home.. got settled and then I had weird craving for Chicken…well… I always have these weird cravings for chicken though.. :). really weird huh?? ..So I decided to make Methi chicken, one recipe to conquer the best of both worlds(vegan and chicken).

I am so glad I made this dish.. The gravy as well as chicken literally melted in my mouth.   Usually I keep track of how much I eat but this time I just went on scooping more and more curry onto my plate and then into my stomach. That is how tasty the dish turned out. Give it a try and I bet you will fall in love with this dish too..

Adding almond powder is my touch as I like my non-veg gravies rich and thick. So here is my version of Methi Chicken :)

Punugulu - 1

Pungulu is one of the simple snack item. They can be made N number of ways. They come in handy when there is any left over batter(like idli or dosa batter) in the fridge. Today I am posting one version of Punuglu which can be served on their own with no chutney or pickle needed.

I made garelu yesterday and had some left over batter. So I decided to make punugulu. Below is the entire process from scratch for making this version.

Mirapakaya Bajji/Chilli Poppers

Mirchi bajjis are popular street food in India.

The only thing that comes to my mind when I see plumpy green chillies at the Indian store is the most famous mirchi bajji. It is one of my favorite snack especially in rainy season. When it rains having a plate of bajjis to eat is a bliss..I bet you all will agree with me :).

 If done right they taste out of this world. Stuffed with onions, dash of lemon and pinch of chat masala makes it taste even better. Here is my version of Mirchi Bajjis..Enjoy!!