Friday, October 26, 2012


Bendakaya Karam Pettina Kura

This is a very regular curry I make with Okra besides the Okra Fry with green chillies. This gives a little bit of Red chilli-Garlic flavor to the Okra. Back home ,this Red Chilli-Garlic-cumin-salt combination when roasted and ground coarsely gives a very unique flavor that can be eaten as it is with hot steaming rice and melted ghee. Another great combination is adding peanuts to above powder combination to make authentic "Palli Podi", which is an other Andhra delicacy.


Bendakaya/Okra----------25-30 fresh
Onion-----------------------1/2 finely chopped
Oil---------------------------3 tbsp
Cumin+Mustard-----------1/2tsp each
Curry leaves----------------few

Dry Roast and Grind coarsely:

Channa Dal----------------3 tbsp
Urad Dal-------------------3 tbsp
Cumin seeds---------------1tsp
Coriander seeds-----------3 tbsp
Red Chillies---------------20-25 dried ones( for spice lovers)


1.Wash the Okra and let it dry throughly before cutting into 1/2" pieces.

2. Take a wide bottomed vessel.Fry cumin,mustard seeds,curry leaves in oil and then add onions,1/4tsp turmeric. 

3.Fry till onions cooked soft and add the okra, and fry on med-high heat for 10-12mins and add salt.

4.Fry for 3-5 more mins until 3/4th cooked and then add the coarsely ground powder and mix.

5.Let it cook with lid closed and flame reduced to med-low for 8-10 more mins until okra is completely cooked and soft.

Tuesday, October 23, 2012



                    One of the simplest flavorful rice recipes that can be made in minutes ,without much effort on a relaxed weekend or a big gathering. It can go along with most of the homemade Curries or Sambar or Rasam or anything that pleases you. Can be made in a regular rice cooker or over stove. But i prefer cooking it in a rice cooker as its a fool-proof method to get nice soft rice without having to worry about boiling or burning. 


Rice--------------------------------1 cup
Shah Jeera/Cumin seeds--------1 tbsp
Ghee/oil---------------------------2 tbsp
Onion------------------------------1 sliced finely
Coriander leaves-----------------chopped to garnish
Cashews---------------------------1 tbsp chopped coarsely(optional)
Cinnamon stick------------------1/2" stick


1.Heat ghee. Add Shah Jeera, cloves,cinnamon,cardamom and fry for few seconds without burning.

2. Add Cashews, fry till nice light brown then add sliced onions and fry for couple of minutes until soft with about 1/2 tsp salt.

3.Transfer this fry mixture, chopped coriander leaves into 10-15mins soaked rice and mix.

4.Cook in electric rice cooker with  1-1/2 to 2 cups of water depending on the rice variety used(basmati or long grain or sona masoori).

Monday, October 15, 2012




Dosakai/Yellow Indian Cucumber------1  
Sesame seeds-------------------------------1/3 cup roasted
Jalapeños------------------------------------3-4 slightly fried(for spice)
Garlic----------------------------------------3 cloves slightly fried
Tamarind extract---------------------------1tsp

For Popu/Tempering:
Urad dal------------------------------------- 1tsp 
Channa dal----------------------------------1tsp
Cumin Seeds--------------------------------1/2 tsp
Mustard Seeds------------------------------1/2 tsp
Curry leaves--------------------------------few
Red chillies----------------------------------2-3
Hing/Asfoetida------------------------------small pinch


1.Peel the skin of the Dosakai/Cucumber , wash and cut into  two halves .

2.Remove the seeds and set aside to be ground along with sesame seeds to a paste.

3.Grind roasted sesame seeds initially to a smooth paste then add the cucumber seeds, fried jalapeños,fried garlic cloves ,tamarind extract and grind to a treally smooth paste adding little water.

4.Add the cucumber pieces to the ground paste, add salt as per taste and mix well.

5.Heat oil in a pan and fry all the 'For Popu/tempering'  ingredients one by one in the same order till nicely fried.
6.Turn off and mix the tempered oil with the cucumber and sesame mix until nicely combined.

7.Serve hot with rice.

Friday, October 12, 2012




Ground Mutton/Kheema-------------1lb
Onion-----------------------------------1 med one chopped finely
Tomato---------------------------------1 med one chopped finely
Ginger Garlic paste-------------------1tbsp
Red Chilli Pwd-------------------------1-1/2 to 2 tbp
Garam Masala--------------------------1/2 tsp
Coriander Pwd--------------------------1/2 tsp
Grated Coconut Pwd-------------------1tbsp
Turmeric Pwd---------------------------1/4tsp
Coriander leaves------------------------finely chopped
Curry leaves-----------------------------few
Oil-----------------------------------------3 tbsp


1.Heat oil in a pressure cooker add curry leaves and chopped onions,turmeric,little salt and saute till the onions turn turn soft.

2.Add the ginger garlic paste and saute further for another 3 mts.

3.Add chopped tomatoes and cook till they are cooked and oil separates out.

4.Add the ground meat and cook on high for 4-5 mins stirring in between.
5.Add the gram masala pwd , red chilli powder and salt and combine well.  Add 1cup water and place lid and cook on pressure upto 4 whistles and turn off. 
6.When pressures off remove lid, add coriander pwd, coriander leaves, coconut powder and cook on low flame for 8-10 mts or till you get the desired gravy consistency.
7.Serve hot with rotis or white steamed rice.


Tuesday, October 9, 2012




Chikudukaya/Val-papdi-------1frozen packet(found in Indian store)
Onion----------------------------1 med one
Red Chilli Powder--------------1-1/2 tbsp
Grated coconut------------------2tbsp
Oil---------------------------------3 tbsp
Turmeric pwd-------------------1/4 tsp
Curry leaves----------------------few

Dry roast and grind to coarse paste:

Channa dal----------------------2tbsp
Corinder seeds------------------2tbsp
Cumin seeds--------------------1tsp
Dry Red Chillies---------------2


1.Cut the frozen packet into a bowl and let it defrost for about 15-20 mins at room temp. 
Note: The packet come as whole or halved pieces. I prefer mine to be little chopped .So you can either them the way they are or make them into smaller pieces by chopping them all together randomly instead of cutting each and individual piece. I also do not put them in water as they become soggy instead fry the half-defrosted on high flame for couple of mins.

2.Heat oil, add curry leaves, onions, turmeric and sauté till they are soft and then add ginger garlic paste and fry nicely for another 3-4mins.

3.Add the pieces and fry on high for about 5-7mins or until the pieces are completely out of water .

4.Add salt and fry them uncovered on med-high flame for another 8-10mins until they are 3/4th cooked.

5.Now add the red chill powder, ground paste, grated coconut and cook covered on med-low flame for another 5-7mins or until the pieces looks like they have absorbed all the flavors perfectly.

6.Turn off and serve hot with Rice. 

Sunday, October 7, 2012


Banana Muffins


All Purpose Flour---------------1-3/4 Cups
Sugar------------------------------3/4 to 1 Cup(I used 3/4 Cup)
Ripe Bananas--------------------3 large (ones with black spots)
Eggs--------------------------------2 large
Unsalted Butter-------------------1/3 Cup
Nuts--------------------------------1/2 cup(I did not use here)
Baking Powder-------------------1 tsp
Baking Soda----------------------1/4 tsp
Salt---------------------------------1/4 tsp
Vanilla Extract-------------------1 tsp


1.Preheat oven to 350degreeF and place muffin papers into each of the muffin tray holes.

2.In a big mixing bowl combine flour,salt,baking powder,baking soda,nuts and set aside.

3.In another bowl mash the ripe bananas with fork then add sugar. Mix well and now add eggs,melted butter,vanilla extract and combine well.

4.Now pour the wet ingredient mix(prepared in step 3) into dry ingredients(prepared in step 2) and mix lightly until combined.
Note: Overmixing the batter will make the muffins little hard.

5.Now witha spoon  fill each of the muffin tray holes until 3/4 full.

6.Place the tray in oven and bake for about 20-22mins and remove from oven and cool down, if a toothpick/fork comes out clean.

Wednesday, October 3, 2012



Its been quite a long time isn't it?, that I've been away from my small blog-world . I do realize that its not just months buts years, that took me away into a whole new world of joy, surprise, anguish, separation and much more of motherhood. Its quite enthralling to see my little one grow from a tiny ignorant baby to a little smiling machine ,then to a mini-robot(just kidding!!!) and now finally to a Curious George. My little Curious George is now nearing his 3rd B'day and now finally to celebrate a welcome back , Iam posting this hubby's favorite sweet. 


Cracked Wheat--------------1/2 Cups
Milk---------------------------1-1/2 to 2 Cups
Jaggery-----------------------1/2 cup or more(Can use sugar too)
Crushed Cardamom---------3
Ghee Fried Cashewnuts-----1 tbsp chopped
Ghee Fried Raisins----------1/2tbsp


1. Take a pressure cooker and Fry the Cracked wheat in ghee remaining after frying nuts and raisins till nice light brown on med-low flame stirring in between.

2.Now add only 1/1/2 cup milk,crushed cardamom and close the lid .It should take about 3 whistles to cook.

3.After the pressures off remove the lid and add jaggery, nuts,raisins into the hot mixture stirring properly without forming lumps.

4.Check the sweetness and adjust according to your taste. Let it cool and serve when warm. Or add the remaining 1/2 cup milk if you feel the consistency is slightly thick.