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Showing posts from May, 2012

Kodi guddu pulusu/Eggs in tamarind sauce

Kodi guddu pulusu is a classic dish in Andhra region where eggs are cooked in tangy tamarind sauce and blend of spices.Adding sugar will cut the acidity of tamarind and enhances the flavor.

This dish on a whole is party in the mouth with different notes of tastes dancing on your tongue - spicy, tangy, little hint of sweet...This is very easy to prepare with a very few ingredients yet packed with lots of flavor. Enjoy!!

Chole Palak/Spinach-Chickepeas curry

I was bit busy this weekend and did not grocery shop. All I had on hand was a bag of spinach leaves and canned chickpeas sitting on my counter.

Well I thought of incorporating both the ingredients into one dish and it turned out really well. And all it took me is good 30 minutes to finish this dish without breaking a sweat :)..

This might not be a traditional chole dish, No offense but it tasted even better than the original chole masala itself.

I served this dish with chapathi today and it was a instant hit with hubby dear. 

Give it a try and make sure you serve this curry with a side of sliced raw onions as raw onions made it taste even better.


Endu Kobbari podi/Dry coconut powder

Kobbari Podi is one awfully good smelling side dish that can be served with idli or dosa or steamed rice. It tastes even better when it is accompanied by little ghee.

This podi is very simple to make and can be stored for up to 3 months and comes in very handy when you are in no mood to cook.Give it a try!!

Sambar/Dal Stew

Sambar is one of the most loved dishes in Southern part of India. This dish accompanies almost all the meals in South India. Can be served with breakfasts like idli dosa and can be served with steamed rice as well.

Sambar is typically cooked with dal, lots of vegetables, tangy tamarind and spices. Tastes even better if you use ghee for tadka or popu.

You know what gives this sambar the best taste ...home made sambar powder. Below I am linking my version of sambar powder along with the sambar recipe :)....

Hot sambar with ghee rice and side of papads are to die for...Yummmm....My mouth is watering right now..Got to go guys...Enjoy!!!

Sambar Powder

These days every one is really busy with lives and most of us tend to buy all these powders and masalas at the grocery store.Well the truth is making these powders is really easy and doesn't even take much of your time to prepare it. 15 minutes is all you need to make any powder for up to 3 months in advance and store it.
The downside is you need 15 minutes to make it but you cannot deny the fact that everything tastes more yummy when it is home made and fresh ..So here is a simple and fast way to make your own blend of Sambar powder in a breeze..

Beerakaya/Ridge gourd Pachadi

Summer and ridge gourds goes hand in hand in the place I grew up. During summer we used to have ridge gourd for dinner every other day prepared different ways.

Here I am presenting simple chutney made of ridge gourd aka beerakaya.

Ridge gourd is really good for health. It has a very high water content, making it a very low calorie vegetable. It has lot other health benefits which makes me include this vegetable a regular staple in my kitchen.

Here is a simple recipe for ridge gourd chutney and wait for lot of ridge gourd recipes to follow as it is summer again :)


Panna Cotta

Today I made a rich, silky and decadent Panna Cotta with a side of light, sweet and tangy strawberry compote.

Panna Cotta is a Italian dessert which can be prepared in 15 minutes or less. I have to give you a heads up though. Even though it take 15 minutes to prepare, it will take at least 5 hours to set :)..

I usually make this at night before I go to bed and set in the refrigerator so that it will be ready for me by the time I wake up in the morning. That way I will not peek at it every second to see if it set or not.. Jajajaja..

Try this dessert when you have small gatherings as these can be made ahead of time and will take no time to assemble. I bet for sure this will be the star of the party. Alright, It is Panna Cotta time for me --Ciao :)

Strawberry Compote

Compote is a French word for Mixture. It is a dessert originated in France, which is made of whole or pieces of fruit in sugar syrup.

Compote can also be served as a topping for other desserts as well. Here is a simple recipe to make strawberry compote. Enjoy!!

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry.

This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!

Poori/Indian Puffed bread

Poori is a Indian puffed bread which is easily recognized by its puffed up shape. It is one of the common breakfast items regularly made in Indian households.

Below is the procedure to make Poori..Enjoy!!

Aloo Kurma/Potato Korma

Today I made aloo kurma to go with Poori. I usually use cream in my kurma curries but today I ran out of cream and used nuts and coconut powder instead. It tasted a bit different but in a good way though.
This recipe I am posting below can be made with ingredients from your pantry and really easy to make. Give it a try :)

Dondakaya Pakodi/Tindora Fritters

Version 1 of dondakaya pakodi - Fresh tindora dipped in flours and spices and deep fried. This dish can be served as a snack or as a side with steamed rice.

Oh my gosh this tasted so good and I could not stop myself from munching on this delicious dishtill it is all gone.So I swore to myself not to make this dish very often or else I will blow out my diet. Give it a try and I bet you will agree with me on this..

Chicken Fry

Back to chicken after whole week..God!! How did I survive without eating chicken for one full week....

Well the story is I promised my husband that I will only cook vegetarian meals for one week and yes I did kept my promise. And today I made my favorite spicy chicken fry to make it up for whole week.

My version of chicken fry is semi dry so that it goes well with rice too. This looks like a big process but you can do this in a breeze. This recipe of mine is a bg hit with friends. So take my word on this try it out..Good Luck :)

Punugulu - 2

Do you have left over Dosa batter sitting in your refrigerator and you are not in a mood to eat dosa? No worries..Here is a simple dish which can be served as breakfast or snack...Give it a try :)

Dosa - tips and tricks

2 cup sona masuri rice
2 cup idli rice (parboiled rice)
1 cup urad dal (minapappu)(husk less)
1 teaspoon methi seeds (fenugreek seeds)
Salt per taste
Wash the urad dal and rice thoroughly. Soak the rice, dal and methi seeds for 12 hrs in separate bowls in clean water. Later we use the urad dal soaked water for grinding.This will help in the fermentation process.
In a grinder or mixer jar take the urad dal, methi seeds and grind to a smooth paste by adding urad dal soaked water. Grind in separate batches if needed. Take the urad dal batter into a bowl and keep aside.

Sorakaya Dappalam(pulusu) / Bottle gourd in tamrind sauce

In the place I grew up, during the festival times one dish is a must in the menu - Muddha pappu(Toor Dal) with some kind of Pulusu. I prefer egg plant but bottle gourd pulusu which is called as Dappalam is more traditional.

As for my hubby's request, today I made Dappalam to go with muddha pappu and the recipe goes like this..

Pudina Pachadi/Mint Chutney

Sometimes I feel bored to eat the same palli chutney with breakfast. So I made Pudina pachadi,  of course with a touch of peanuts though.

Do not get intimidated by the oil floating over the top :). I just poured the tempering over the top and took the picture. Once you give it a good stir, you will see everything disappearing into the chutney... And you always can control the oil you add in for your tempering. So give it a try and you will be glad that you tried something different..yet tasty ...

Ras Malai/Cheese dumplings in milk sauce

Ras Malai is a popular dessert in India which is said to be originated in Orissa. Ras Malai is combination of two words : Ras which means Juicy and Malai which means cream or fat. If made properly this dish taste awfully good and melts in your mouth.Give it a try!!

Ricotta Cheese/Paneer

Making Ricotta Cheese/Paneer is really easy. Homemade cheese makes a wonderful base for lot of Indian paneer curries, Indian desserts, cheese cakes, lasagna and the list goes on..

Below is the process to make fresh cheese/Paneer in your kitchen.

Apollo Fish

Somehow I do not like eating out very often but I crave for some dishes served at the restaurant. So I try to replicate them in my kitchen modifying the recipe my way to exactly match my taste buds.

The recipe I am posting today is one such dish. This was the first restaurant dish I fell in love with eight years back..The name itself will make my mouth water..ummmmm..

I made Apollo fish for the weekend and here is the recipe for you guys....Have a great weekend!!

Salmon pockets

Quick, simple, light and healthy dinner on a Friday night.  I could not ask for more.

I made simple baked salmon for dinner tonight and thought of sharing this recipe with you guys. Not that many of you guys do not know this recipe.. I thought this might be helpful for newbies :) ..

Enjoy Folks..Happy Friday!!

Pasta in Pesto Sauce

I made pesto sauce to clean my refrigerator. To make use of Pesto I made pasta for dinner. This fresh tasting dish is as good and filling as it is easy.

The recipe goes like this..  

Pesto Sauce

Pesto is a sauce originated in Italy which means pound or crush. Typically Pesto is made in mortar pestle.

Traditionally Pesto is made with Basil and pine nuts. But today I am making the pesto sauce with ingredients that are sitting in my fridge for couple of days. I chose to use combination of spinach and basil leaves with walnuts. I added in the green chilli which is not at all a traditional ingredient in Pesto.

There are gazillion different things that can be done with this sauce - couple of them being pasta sauces, spread for bread, grilled cheese sandwiches, pizza sauces and the list goes on :)..
Below is the recipe for Pesto with couple of my additions and changes..

Pesarattu Upma

If you are from Andhra region, Pesarattu Upma need no introduction. This dish to me is a brunch dish as this dish will be on heavier side and you will be full by just having couple of these. Every time I make pesarattu, I make extra batter as hubby dear loves this dish.

Typically pesarattu will be greenish in color. The color comes from green husks of the moong dal. My version will be pale yellow in color as I use husk less moong dal. Except for that I did not notice any change in the taste.

The recipe goes like this...


1 cup Sooji(bomabai ravva)
3 cups water
3 green chillies
1/2 medium onion chopped
small piece of ginger chopped
1 tsp roasted peanuts
2 tsp ghee or butter
Salt for taste
 1/2 tbsp oil
For Tempering
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp chana dal
1/2 tsp urad dal
6 to 8 curry leaves
1 dried red chilli crushed little bit