Skip to main content

About Me

About Me

 Hi, I’m Sirisha born in a small village near Vijayawada in Andhra Pradesh. I am in my early 30's, working in the US, happily married to the most wonderful person, and live in Texas.

What is my wonders all about

To start with, my mom is a good(actually a great) cook and I grew up watching my mom cook with lot of care and love put into her cooking. I still remember how I used to hate a lot of vegetables and diary products including milk and how my mom used to take the extra effort to make delicious recipes to make me eat.

My passion for cooking started right from my childhood where I used to update my mom's diary with recipes. Back then neither there is internet nor my mom is educated. So I am my mom's ghost writer. I used to be enthused with all the different spices and I used to ask my mom all these questions about the ingredients, spices and what impact/taste they have on the dish. My mom patiently used to answer my questions. There lied the seed for my cooking passion. End of part one...

Then I got married got shipped(technically moved) to US, got exposed to global cuisine in the name of food network. In the early days, I used to watch food network all day and used to make notes of my favorite recipes. I even used to buy cookbooks and read them. And then internet did its part too. I started to experiment in my kitchen. I wrote down all my recipes in a diary till date and then I came up with this site. End of part two..

So here I am..creating wonders in my kitchen from what I learned from my mother, browsing, reading and watching TV, adding my own twist on every recipe I try. Cooking is not that hard. All it needs is little patience, right ingredients and lots of LOVE!! This is a small effort to bring the wonders from my kitchen to yours. However if you feel something is not right about my recipe, do not hesitate to write about it. I will for sure take a peek at it.

Comment Policy
I appreciate your comments and feedback as a guest of my site. Please feel free to drop in your comments, let it relate to the topic. This blog is “reader friendly ” and comments that include offensive or inappropriate language would be deleted.

Enjoy the Recipes. Thanks for visiting my site!!

Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories.
This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother.
Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marination 1 pound(1/2kg) Prawns/Shrimp peeled and deveined …

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 :)
Ingredients For Batter 2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa finely minced green chillies, chopped onions and minced cilantro
Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.
To make t…

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!!