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It's a small attempt to post the recipes learnt and tested in my kitchen.
Hope u enjoy your stay.

Thursday, July 07, 2016

Achari Capsicum Rice

Many times when i am in no mood of cooking i prefer a quick fix. In my house i hardly have left over rice. So i make different types of rice dishes with fresh cooked rice not the left over rice. Achari capsicum rice..sounds interesting. This rice is a mixture of our desi pickle and rice. Every Indian likes pickle that too South India is quite famous for its pickles. There are hell lot of varieties of pickle. This capsicum rice can be made with any kind pickles. It taste awesome with any pickle of your choice. I tried tomato pickle,lemon pickle and mango pickle. These recipe calls for very ingredients. 


Capsicum 2 (any colour)
Rice 2 cups
Lemon pickle 1 tbsp
Cumin seeds 1/4 tsp
Bay leaf 1
Pepper powder 1/4 tsp
Oil 2 tbsp
Salt to taste

Method:- Heat oil in a kadai, add cumin seeds and bay leaf. Saute for 1/2 a minute. Now add lemon pickle and pepper powder, saute. Add capsicum and salt. Cover and cook for 2-3 minutes. Capsicum should not be cooked fully. Now add rice and mix well. Serve it with papad.

Sunday, June 19, 2016

Chilly Paneer

I never get tried of eating paneer. This curry is a mixture of Indian and Chinese cuisine. Here is the recipe. .


Paneer 20 cubes
Onions 1
Curry leaves few
Cumin seeds 1 tsp
Capsicum 2
Garlic 3 pods chopped
Ginger garlic sauce 1 tsp
Soya sauce 1 tbsp
Chilly garlic sauce 3 tbsp
Oil 3 tbsp
Coriander powder 1 tbsp
Turmeric powder 1 tsp
Salt to taste


Take oil in a kadai, heat oil. Once hot add cumin and curry leaves. Then add Onions. Saute until onion changes colour. Here we are not completely frying the onions. Add garlic and ginger and garlic paste.

Include coriander powder,turmeric powder,chilly garlic sauce and salt. Saute all for a while.

Add Capsicum and soya sauce. Saute for 5-7 minutes until capsicum are half cooked. Add paneer pieces and coriander leaves. Mix well let it cook for another 5 minutes.

Once done serve hot with naan.

Tuesday, March 01, 2016

Tamatar Ka Salan

One more delicacy of Hyderabad which goes very well with Hyderabadi bagara chawal or hyderabadi vegetable dum biryani. I am always found of eating the cooked whole tomato. My m-law uses whole tomato in fish pulusu and i just love to eat the whole tomato.

Ate tamatar ka salan for the first time at a wedding of my husband's friend. Then I totally forgot about this curry. Recently i read someone mentioning about tamatar ka salan in a fb page which I follow. Last Friday I wanted to make a elaborate dinner for us and opted to prepare tamatar ka salan and vegetable dum biryani. It's a lengthy process to make this curry but it's worth making it. The gravy is rich and tangy. Here is the recipe:-

For gravy:-

Peanuts 5 tbsp
Sesame 5 tbsp
fresh coconut powder 5 tbsp

Dry roast the above ingredients and make a fine paste.

Other ingredients:-

Mustard seeds/rai 1 tsp
Fenugreek seeds 7-8 seeds
Curry leaves few
Red chilly whole 2
Onions 2 chopped
Ginger garlic paste 1 tbsp
Turmeric powder 1tsp
Red chilly powder 2 tbsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Green chillies 3
Tamarind juice extracted from a lemon size ball of tamarind.
Coriander leaves chopped
Mint leaves chopped

Whole tomatoes 6-7

Heat oil. Add mustard seeds,fenugreek seeds. Then add onions. Saute until golden brown colour.

Add curry leaves and green chillies. Then add ginger garlic paste,coriander powder,turmeric powder and cumin powder. Sauté for two minutes.

Then add peanut and sesame seeds paste. Mix well and add 2 cups of water.

Cover and cook on low flame for 30 minutes.

Then add tamarind juice, coriander leaves and mint leaves. Let it cook for 5 minutes. Add salt.

Slice the top and bottom of the tomatoes, just a inch of it. Drop each tomato into the gravy.

Cook for 5 minutes. No need of cooking tomatoes well.

Note:-Recipe from vah chef.