Mushroom curry

Preparation time : 30 mins
Serves : 3 to 4

Ingredients :

Mushrooms : 500grms
Onion : 2
Tomatoes : 2
Cumin seeds : 2 tsp
Ginger garlic paste : 1 tsp
Green chili : 2
Curry leaves : one spring
Garlic : 2
Pepper corns : 1 tbsp
Cumin powder : 1 tsp
Coriander powder : 1 1/2 tsp
Chili powder : 1 tsp
Salt : to taste
Coriander leaves : 2 springs
Whole garam masala :
Cloves : 2, Cardamom : 1, Cinnamon stick : 2 "
(or) Garam masala powder : 1 tsp


Method :

Take a pan, add a tsp of oil, add whole garam masala.
(If you don't want to use whole garam masala then you can use garam masala powder at the end).
Add a tsp of cumin seeds and then finely chopped onions.
Fry them till they are translucent.
Add turmeric, ginger garlic paste, curry leaves and green chili's.
Add chopped tomatoes.
Cook till tomatoes are done.
Add cut mushrooms (If you cut mushrooms before in hand they will turn brown , so cut them just before you start cooking).
Cover and cook for 5 to 10 mins.
Take Garlic, cumin seeds and some pepper corns crush them using pestle and mortar.
Take a pan , add butter or ghee then add this paste, coriander leaves, coriander powder, cumin powder, chili powder, add prepared mushrooms also. (or you can do the other way add this to the mushroom pan)
(if you are using garam masala powder you can use it now)
Check for taste.
Fry it till all water evaporates .
Serve hot with rice or roti.
Enjoy your dish.
Thank you, do post your comments :)

Ivy Gourd - 4

Preparation time : 30 - 45 mins
Serves : 2 - 3

Ingredients :

Ivy gourd : 250 grms
Peanuts : 3 tbsp
Sesame seeds : 1tsp
Coriander seeds : 1tsp
Cumin seeds : 1tsp
Coconut powder : 2 tsp
Red chili : 3 or to taste
Cashew nuts : 6
Almond : 2 (optional)
Salt : to taste
Garlic clove : 2
Curry leaves : one spring
Coriander leaves : few strands
Onion : 1
Green chili : 2

Method :

Dry roast red chili's and peanuts .
Grind roasted peanuts, sesame seeds, coriander seeds, cumin seeds, coconut powder, red chili, cashew nuts and salt to a fine thick paste with little water.
Slit ivy gourd , make 2 slits (don't cut them, they should hold)
Chop onions finely.
Heat a pan, add a tsp of oil,  add onion, fry them till they are brown.
Add garlic, slit green chili, curry leaves, saute them a bit.
Add ivy gourd , salt , little water cover and cook for 10 mins or till ivy gourd is cooked.
(you can even precook ivy gourd either in pan or in pressure cooker and you can make the curry in less time)
Add the paste that we prepared earlier.
Fry the curry till it thickens and till it leaves oil.
Take off the flame.
Garnish with fresh and finely chopped coriander leaves.
Serve hot with rice or roti !!!!!!!!
Enjoy your dish.
Thank you, do post your comments :)

Sweet Boondi

Boondi ... In my family for every diwali this is the must sweet. We will do Lakshmi pooja and then we will distribute boondi to other relative .... The thing is, on this day relatives will come to your house to distribute their boondi !!! Boondi festival ;) 

Generally we use dry sweet boondi, as it stays for more time.

But personally, i like wet sweet boondi and here is the recipe for yummy wet sweet boondi :)

Preparation time : 30 mins
Makes : One big bowl / Serves : 5 people approx

Ingredients :

Cardamom powder : 1/2 tsp
Nuts : 2 tbsp (Cashew nuts / Almonds / Raisins)
For Batter :
Gram flour /besan : 1 cup
Water :  1/2 cup
For Sugar syrup :
Sugar : 1 1/2 cup
Water : 1 cup

Method :

Take a pan, heat it, add sugar and water.
Keep heat on medium.
Let it boil till syrup comes to a half thread consistency.
Keep it aside and keep it warm.
Now prepare the batter --
Take a bowl, add besan, slowly add water and make a smooth batter.
Add a tsp of oil to the prepared batter, this helps in pouring this batter smoothly into the oil.
Check the batter, When you pour it on a slotted ladle, drops should fall down.
If drops are not falling down then add 1 to 2 tbsp of water while checking it.
Let this batter rest for 10 mins, so that you will get perfect boondi.
Heat oil in a deep pan(to deep fry boondi).
Keep the slotted ladle 1 1/2 inch high to the oil and add prepared batter on the ladle, so that drops of this mixture falls into hot oil and forms boondi.
(If you keep ladle even more down (or) up , you wont get round shape boondi)
Fry them till the sizzling sound disappears.
Take them out and immediately add them to the warm sugar syrup.
Let boondi to sit in this syrup for some time before serving.

After preparing the batter i took some batter in two different bowls and i added red, green colors, just for eye appeal. The reason to add these color is, on diwali when we get our sweet bowl we used to search for colored once first, so i added colors ........
Enjoy your sweet boondi :)

Thank you , do post your comments .......

Tomato cut salan

This is one of those dishes that you can have as a side dish for biryani's.

Preparation time : 30 mins
Serves : 2

Ingredients :

Tomatoes : 6
Onion : 1
Sesame seeds : 2tbsp
Peanuts : 2tbsp
Green chili : 1 or 2
Sahi jeera / black cumins : 1 tsp (or you can even use normal cumin seeds)
Mustard seeds : 1/8 tsp
Fenugreek seeds / methi seeds : pinch
Curry leaves : few
Hing : pinch
Turmeric : pinch
Salt : to taste
Ginger garlic paste : 1 tsp
Chili powder : to taste
Coconut powder : 1 tbsp
Coriander powder : 1 tsp
Tamarind paste : 3 - 4 tbsp (depends on concentration of tamarind)
Coriander leaves : few springs
Whole garam masala :
Cloves : 4
Cinnamon : 2
Cardamom : 2 " piece

Method :

Prepare the tomatoes.
Cut the top of tomatoes, remove off all the seeds with a spoon.
Keep tomatoes aside.
Take those seeds,juice and add it to your blender with a green chili and make a fine paste out of this.
Keep this aside.

Take a pan and dry roast peanuts and sesame seeds till they are nice golden brown.
Make a fine powder of these, keep aside.
Take a pan, heat 4 tbsp of oil, add whole garam masala, sahi jeera/ black cumin, mustard seeds, fenugreek seeds/ methi seeds,hing and curry leaves. Saute them a bit.
Add chopped onions.
Cook it till onions are brown in color.
Add turmeric, ginger garlic paste.
Add the paste that you prepared earlier with tomato seeds, juice and green chili.
Add chili powder, coriander powder, coconut powder, and the powder that we prepared earlier with sesame seeds and peanuts.
Mix every thing good.
Cook till mixture oozes out oil.
Add tamarind juice.
Add water, to the desired consistency you want.( 1cup or 1 1/2 cup)
Bring this mixture to boil and cook it again till it oozes out oil.
After some time the sauce will thicken up.
Add tomatoes into the gravy and fill them with gravy. (don't mix them)
Garnish with freshly chopped coriander leaves.
Switch off the flame and cover it with a lid.
With that hot gravy and steam in side the tomatoes will be cooked.
After 5 to 10 mins , gravy is ready to serve.
Enjoy your delicious gravy with you pulao 's or biryani or even with pulka/ roti.
Thank you, do post your comments :)

Egg biryani

Preparation time : 30 mins + 30 mins
Serves : 2

Ingredients :

Boiled peeled eggs : 6
Cashew nuts : few
Black cumin : 1 tbsp (or you can even use normal cumin seeds)
Green chili : 2 to 3
Ginger garlic paste : 1 tbsp
Mint leaves : 3 tbsp
Coriander leaves : 3 tbsp
Yogurt / curd : 1 1/2 cup
Biryani masala : 3 tbsp
Salt : to taste
Rice : 1 1/2 cups
Whole garam masala :
Clove : 3
Cardamom : 2
Cinnamon : 3" piece
Bay leaf : 2
For coating :
Chili powder : 1 tsp
Cumin powder : 1tsp
Coriander powder: 1tsp
Ginger garlic paste : 1tsp
Besan/ gram flour : 1tsp
Egg : 1


Method :

Soak rice in water for half an hour.
Take a pan, add 4tbsp oil/ ghee/ butter, add whole garam masala, add sahi jeera/ black cumin , saute them a bit.
Add sliced onion, pinch of salt.
Fry onions till they are brown.
Add cashew nuts, green chili, coriander leaves, mint leaves, and ginger garlic paste.
Mix them and saute them a bit.
Add curd.
Add soaked rice.
Since you soaked rice for 1/2 hour reduce 1/2 cup of water when you add water.
Add enough water and check for seasoning.
Cover it up with a lid, bring it to boil, when almost all the water is evaporated, put it in very low flame and the biryani will be ready.
Now take a bowl, add chili powder, ginger garlic paste, coriander powder, cumin powder, besan/ gram flour, mix everything good and break one egg into it, mix it good.
Coat cooked peeled eggs with this mixture, and roast them on pan/ tawa using little butter.
Mix these eggs in the cooked biryani.
Serve hot with raita.
Enjoy your dish.
Thank you , do post your comments :)

Minapa attu

Minapattu is an Andhra - style dosa that is crispier than those found in other regions of South India .

Preparation time : 10mins + 1 day
Serves : 2

Ingredients :

Urad dal : 1 cup
Idli Ravva : 2 1/2 cups
Salt to taste

Method :

Soak urad dal in water over night or for minimum of 6 hours.
Soak Ravva separately for minimum of 2 hours.
Grind soaked urad dal into a very fine paste by adding little by little water.
Take entire batter to a bowl with your hand,mix soaked ravva in this, cover it with lid and keep it in warm place.
[If you use your hand to take it into bowl then it will ferment nicely, i don't know what is the reason may be some chemicals from hand will go in  ;) ]
Leave batter to ferment over night or for a minimum of 12 hours.
(If climate is cold then don't leave batter outside, keep it in a dark , warm place like shelves or oven(off mode only) then it ferments good )
When you want to use add salt to the batter.
Make dosa by pouring ladle full of batter at centre and spreading it to the edges by rotating it.

Serve them with chutney or idli podi or any other side dish.
Enjoy your dish.
For a variation you can add, grated carrot, chopped onion , chopped tomato, chopped green chili, chopped coriander on top, or you can mix all these into the batter and you can make dosa.
Thank you , do post your comments :)

Beetroot curry - 2

Preparation time : 30 mins + 20 mins
Serves : 3

Ingredients :

Beetroot : 1 medium
Split yellow moong dal : 1/4 cup approx
Onion : 1 small
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Green chili : 2
Curry leaves: few
Hing : 1/8 tsp
Turmeric powder : 1/8 tsp
Cumin powder : 1/2 tsp
Coriander powder : 1/2 tsp
Roasted sesame seed powder : 1tsp
Garam masala : pinch
Freshly chopped coriander leaves : 2 tbsp

Method :

Soak moong dal in water for 1/2 hour.
Take a pan, heat it, add a tbsp of oil, add mustard seeds, cumin seeds, green chili, curry leaves,hing, turmeric powder, saute them for a bit.
Add chopped onions, fry it till onion is translucent.
Add spilt yellow moong dal.
Add grated beat root.

Cover and cook for 10 mins on slow flame.
Add cumin powder, cumin powder and sesame seed powder.
Add pinch of garam masala on top.
Garnish with freshly chopped coriander leaves.
Serve it with rice or roti.
Enjoy your dish.
Thank you , do post your comments :)

Bitter gourd fry - 1

I generally prepare stuffed bitter gourd, but then i thought of preparing it in another way and i prepared this, this curry tastes really good.....

Preparation time : 15mins + 20 to 30 mins
Serves : 2

Ingredients :

Bitter gourd/ bitter melon/ karela/ kaakarakaaya : 2
Onion : 1
Urad dal : 1/4 tsp
Green chili : 2
Curry leaves : one spring
Turmeric powder : 1/4 tsp
Ginger garlic paste : 1/2 tsp
Coriander powder : 1 tsp
Chili powder : 1/2 tsp
Sugar : 1tsp
Salt : to taste

Method :

Cut bitter gourd into thin slices.
Add salt and turmeric powder to it and mix it good, keep it aside for 15 mins.
Take a pan , add 2 tsp of oil, when hot add urad dal, when brown in color add green chili, curry leaves,
ginger garlic paste, turmeric and sliced onion.
Fry till onions are translucent.
Squeeze bitter gourd (if you want to wash it go ahead) and add it to the pan.
Fry for 2 mins.
Add coriander powder, red chili powder and fry for few mins.
Cover and cook for 5 to 10 mins.
Take the lid off and cook till the bitter gourd is crispy.
When bitter gourd is slightly brown in colour, add sugar.
(i generally don't like sweet taste, so i dint add sugar for the first time when i prepared this, but second time i thought, let me add sugar and the dish tasted awesome and excellent, so don't forgot to add sugar)
Add freshly chopped coriander leaves.
Serve hot with rice.
Enjoy your dish.
Thank you, do post your comments :)

Paalakura curry / spinach curry

We went to market at its closing time, as i need green chili, i took them and the shop keeper asked us whether you want spinach i said yes and she gave me 5 big spinach bunches and when i am paying she dint charge me for them .....

After coming home i cleaned all spinach, now i have lots of spinach, so i used 4 bunches and i freezed 1 bunches..... this is one of the recipes i prepared with that spinach and 2 bunches are finished for this one ......

Preparation time : 15 mins
Serves : 2

Ingredients :

Spinach : 2 bunches
Onion : 1
Salt : to taste
Chili powder : to taste
Roasted sesame seed powder : 2 to 3 tbsp
For seasoning :
Urad dal : 1/4 tsp
Mustard seeds : 1/4 tsp
Jeera : 1/4 tsp

Method :

Take a pan, heat it, add 2tsp of oil, when hot add urad dal, mustard seeds, jeera and saute them a bit.
Add finely chopped onions, fry till they are translucent.
Add finely chopped spinach, salt, cover and cook for 5 to 10 mins until spinach is cooked well.
Add chili powder, check for taste.
Take it off from the flame.
Let it cool down, add roasted sesame seed powder, mix it.
Serve it with rice or roti.
Enjoy your dish.

Thank you , do post your comments :)

Cabbage curry - 2

Preparation time : 10 mins
Serves : 3

Ingredients :

Green Cabbage : 1/2
Onion : 1
Carrot : 1
Salt : to taste
For seasoning :
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Jeera / cumin seeds : 1/4 tsp
Green chili : 2

Method :

Shred cabbage, carrot.
I used Green cabbage, you can even use normal cabbage.I am surprised as this is cooked in no time.
Slice onions.
Take a pan, heat it, add a tsp of oil, add mustard seeds, urad dal, jeera, green chili, saute them a bit.
Add sliced onions, fry them till they are transparent.
Add carrot and cabbage.
Add salt.
Check for taste. cook for 2mins.
Serve hot with rice.

Thank you, do post your comments :)

Lemon Pickle

Preparation time : 3 days + 10 mins
Makes : 2 jars

Ingredients :

Lemons : 20 (12 for pickle +8 for juice)
Chili powder : 1/2 cup approx
Salt : 1cup approx
Methi seeds : 3 tbsp
Mustard seeds : 2tbsp
Hing / Asafotida : 2tsp
Turmeric : 1 tsp
Oil : 1/2 cup

Method :

Wash lemons thoroughly and wipe them with a dry cloth.
As we are going to store this pickle , the lemons should not contain any water on them after washing them.
Cut each lemon into 8 slices and take off the seeds.
(Take each lemon cut it into half, cut each half into half , cut each one into half again and you will end up in 8 pieces)

[I took very big lemons, so i cut each lemon into 16 pieces or 12 pieces.
As i used very big lemons (UK lemons) so i used 8 lemons for pickle and 4 lemons for juice.
I got 2 full jars(priya 300g jars) of lemon pickle.]

Keep these aside.
Take those lemons for juice , clean them, wipe them with dry cloth.
Squeeze them into a bowl with a strainer.
Now add this lemon juice to those cut lemons, mix it.
Add salt, turmeric powder and mix it once again.
After mixing all these well, if you see in the bowl with a spoon, you should see some salt at down of the bowl.
We are making saturated solution, then the pickle will stay for long ( here salt is the preservative).
Close it with a lid and keep aside for 3 days in a place where there is no moisture.
(My grand ma makes this and she keeps this, as this will stay for even more longer time, and whenever she wants to use, she will mix chili pdr ... and the remaining steps below.)
On third day, Take a pan, heat it, add methi seeds to it, mix it continuously on low flame till it gets golden brown.
Take a grinder, grind methi seeds into very fine powder.
Add this methi powder to that lemon.
Also add chili powder to that lemon.
Mix every thing very well.
Check for taste. If you want to add any thing add a bit.
Take a pan, add oil, when it is smoking hot add mustard seeds, hing and turn off the heat.
Let it cool down completely, and then add this to the lemon mixture.
Store this in air tight container, and keep it in fridge.
This will stay for 2 years in fridge.
If you want to keep it out side , in your cupboard then you should fallow my grand ma method :)

Enjoy your pickle.
Thank you, do post your comments :)

Potals curry

This is my favourite curry. When ever my mother keeps this curry in my lunch box, the box will be empty while returning and during the class, i used to wait for the lunch break :) ha ha ha 

This is called as potals in telugu, parwal in hindi, and  pointed gourd in english :)

Preparation time : 20 mins
Serves : 2

Ingredients :

Potals / pointed gourd /parval : 1/4 kg
Sesame seeds : 2 to 3 tbsp
Grated coconut : 2 to 3 tbsp
Green chili's : 3
Salt : to taste
For seasoning :
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Jeera (or) cumin seeds : 1/4 tsp

Method :

Grind sesame seeds, coconut, green chili and salt to a fine paste by adding little water. Keep this aside.
Take a pan, add a tsp of oil, when oil is hot add mustard seeds, jeera and urad dal. Saute them a bit.
Add cut potals into it.
Add salt, add less only because you already added salt in the paste.
Cover it and cook it till it is 75% done.

Now add the paste that you prepared earlier.

Fry it for few seconds.

Check for seasoning.

Cook the curry till it is done.

Serve hot with rice or roti.

You can also prepare ivy gourd in this style.

Thank you, do post your comments :)

Ivy Gourd - 3

This is one of the finest dishes with ivy gourd.

As i am looking for ivy gourd fry in different way, i came across with this recipe , i prepared this and this tastes really good.

Preparation time : 15 mins + 20 mins
Serves : 2 to 3

Ingredients :

Ivy gourd : 1/4kg
Coriander powder : 1 tbsp
Cumin powder : 1 tbsp
Red chili powder : 1 tbsp
Garlic cloves : 2
Onion : 1
Cashew nust : 5
Coconut powder : 1 tbsp
Coriander leaves : one spring
Salt : to taste
For seasoning :
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Chana dal : 1/4 tsp
Green chili : 2
Red chili : 1

Method :

Slit each ivy gourd into 4 or 6 pieces length wise.
Mix ivy gourd with coriander powder, cumin powder and red chili powder.
Marinate it for 15 mins.

Take a pan , heat it , add 2 tsp of oil, add ingredients listed for seasoning one by one , saute them a bit, add garlic cubes, saute them, add thinly sliced onion and fry them till they are light brown in color.
Add marinated ivy gourd , salt and mix it.
Cover and cook it on low to medium flame with out adding water for 15 mins, stirring in between occasionally.
Add cashew nut pieces and coconut powder.
If you want you can garnish it with freshly chopped coriander leaves.
Serve you curry with rice.
Enjoy your dish.

Thank you, do post your comments :)

Boorlu pindi dosa (or) urad flour dosa

This delicious dosa's are prepared with urad flour and rice flour. They are crispy and yummy too....

Preparation time : 30 mins + 5 mins

Serves : 2

Ingredients :

Urad dal flour : 1/4 cup ( 2 tbsp)

Rice flour : 1/2 - 3/4 cup (5 tbsp)

(urad flour : rice flour = 1 : 2 or 1: 2 1/2 It depends on your rice flour)

Green chili's : 2

Ginger : 2" piece

Cumin seeds : 1/2 tsp

Onion : 1 finely chopped

Salt : to taste

Water : 2 to 2 1/2 cups

Method :

Mix urad flour, rice flour, salt together and add water.

Mix it good such that no lumps are formed.
Consistency of the batter is like ravva dosa batter.

Add finely chopped ginger, finely chopped green chili's, cumin seeds to it.

Let it sit for a minimum of 30 mins.

(You can even make soon after mixing it , if you are in a hurry, but they will take more time to get that crispiness while cooking)

Coat the pan with oil.

Make dosa's by sprinkling batter on tawa with laddle.

If you wish you can add finely chopped onions on top now.

Wait for 2 mins, edges should raise up by themselves.

Turn aroun wait for 1 min, turn it around again wait for one more  min.

Your dosa is ready.

You should always serve dosa's when they are hot.

For a dosa to be crisp and nice three things matters ( tawa, batter consistency, soaking)

The tawa should not be too hot or too cool, heat should be moderate and tawa should be hot.

By experience you will know the batter consistency.

While pouring batter on tawa you can do two things.

One is make a round on edge and fill the remaining gap.

two - just sprinkle the batter on tawa, cover entire tawa to from a nice dosa.

Serve your hot dosa's with Pindi kura (or) Bombay chutney.

Enjoy your dish !!!

Thank you , do post your comments :)

Moong beans ravva and rice ravva upma

This upma is prepared with rice ravva and moong beans ravva.
You can see how to prepare Rice ravva here .
Now a days Rice ravva is available in market also.
Generally, in my home town they will mix both moong beans and rice and they will give it for mill to get them coarsely grounded into ravva.
We call this as Taalimpu rotti (or) green upma.
I remember those days , my mom prepares this as a tiffine for night dinner and i used to tell my mom to keep this for me and i will eat it tomorrow morning.Some how i like its taste in the next day morning :)

This is one of those tiffins, that every one in my family likes.

Serves : 2

Preparation time : 20 to 30 mins

Ingredients:

Rice ravva : 3/4 cup
Moong beans : 3/4 cup
Water : 3 cups
(The ratio is 1:2 -- ravva : water, ravva means rice ravva and moong beans ravva together).
Salt : to taste
For seasoning :
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Jeera or cumin seeds: 1/2 tsp
Curry leaves : one spring
Green chili's : 2 (or) to taste
Hing : 1/4 tsp
Ginger : 1" crushed

Method :

Take your moong beans and make them into ravva by grinding them in mixi, moong ravva size should be same as that rice ravva size.(You can sieve it if you feel that you got more powder)
Mix moong ravva, rice ravva and keep it aside.
Heat pan, add one tsp of oil to it.
Once oil is hot add urad dal,mustard seeds and cumin seeds, when mustard seeds crackle add curry leaves, green chili, ginger and hing.
Add water and salt.
Check for seasoning.
Once water comes to boil add ravva mixture.
Mix it till it thickens.
Then reduce the flame to very low ,cover and  cook for 10 to 15 mins.
(At this stage, some people  will shift this into a bowl and they will take a pressure cooker, add water at the bottom, place this bowl and pressure cook for 2 whistles)
Mix it once to puff it up, and your upma is ready.
Serve it with pickle and curd.

Thank you, do post your comments :)

potlakaya perugu pachadi / snake gourd and curd chutney - 1

potlakaya (or) snake gourd is a green vegetable and this is one of the best preparations with it.

Preparation time : 15 mins
Serves : 2

Ingredients :

Snake gourd : 1/2
Curd : 1 cup
Grated coconut : 3 tbsp
Onion : 1/2 (optional)
Green chili's :  2
Lemon juice : 1tbsp
Salt to taste
Coriander leaves : one spring
For seasoning :
Mustard seeds : 1/4 tsp
Jeera or cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Chana dal : 1/4 tsp
Curry leaves : one spring

Method :

Take a bowl add finely chopped onion (if using), one finely chopped green chili, little salt and lemon juice, mix it good and keep them aside.
Cut snake gourd into small pieces.
Take a pan, add a tsp of oil, add mustard seeds, cumin seeds, chana dal, urad dal, curry leaves and green chili and saute them a bit.
Add cut snake gourd pieces, salt, some curd, cover and cook for 5 to 10 mins.
When cooked, add this snake gourd to the bowl of onion, green chili and add grated coconut, curd.
Check for seasoning and garnish it with freshly chopped coriander leaves.
Potlakaya perugu pachadi ready to serve.
Serve it with rice or roti.

Thank you, do post you comments :)

Prawn Fried Rice

Preparation time : 20 mins

Serves : 2

Ingredients :

Rice : 1 1/2 cup
Prawns : 1/2 cup
Finely chopped Vegetables : onion,carrot,beans and peas (1 cup altogether)
Green chillies : 3
Jeera or cumin seeds : 1tsp
ginger garlic paste : 1tbsp
cashew nuts : 10
Spices :
cardamom : 2
cinnamon stick : 2" piece
cloves : 3
Bay leaf : 1
salt to taste

Method:

Soak rice for half an hour.
Pressure cook the rice and keep it aside to cool down.
Take a wok , add 5 tsp of oil or ghee.
Once oil is hot add jeera, spices, cashew nuts, chopped green chillies and ginger garlic paste one after the other by sauteing them a bit.
Add in vegetables cook them by covering with lid.
You can add prawns in two ways, one is to add them while adding vegetables and let it cook with vegetables, or the other is to marinate prawns with salt,turmeric and chili powder for 15 mins and then take a pan shallow fry the prawns and then add these prawns to cooked vegetables.
Add cooked rice and stir fry it for 2 seconds.
Add salt and check for seasoning, if you want you can add little soy sauce at the end that is optional.
Serve with raita.

Thank you , do post your comments :)

vankaya kaaram / brinjal chutney

This is one of our "favourite" dish. In my house my grand ma will prepare this and we all love it , we used to sit behind her when she prepares this.

She will add more oil to this , then we used to ask why are you adding that much of oil, but after i started cooking i realised that the taste will be good with that much amount of oil.

All the ingredients are up to your taste, you can add more or less amount depending on how you like it.

Believe me this is really a wonderful dish, prepare this at least once to know the taste :)

Preparation time : 20 mins

Serves : 6

Ingredients :

Brinjal / aubergine / eggplant : 1

Garlic clove : 3 or 5 

Roasted cumin seeds : 1/2 to 1 tsp

Red chili powder : 1 tbsp or to taste 

Salt : to taste

Oil : 6 tbsp

Mustard seeds : 1 tsp

Hing / Asafotida  : 1/8 tsp

Method :

Take brinjal , wash it with water and wipe it with a dry cloth or tissue.

Roast it on flame, turning after every 5 mins, till 4 sides are cooked.

Take it out of the flame , let it cool down.

Once it is cooled, take the dark black skin off from brinjal.

Cut open and see if any insects are there.

Take the brinjal pulp into a bowl and mash it with your hand.

Now take mortar and pestle add salt , chili powder, cumin seeds, garlic cloves and make it into a paste.

Mix this paste into that mashed brinjal.

Now take a small pan, add oil, once oil is smoking hot, add mustard seeds , once they crackle , switch off the flame, add hing , when it is smoking hot add it immediately to the brinjal pulp.

Mix it good.

Yummy yummy chutney is ready to eat.

Serve it with rice or roti.

It will stay in fridge for 5 days, but before that it will complete ;)

Thank you, do post your comments :)