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

Saturday, February 28, 2009

Spinach cheese cutlets


Palak 1 bunch

Cheese grated 1/2 cup

Potatoes 3

Pepper powder 1/4 tbsp

Amchur powder 1/4 tbsp

Cinnamon 1

Clove 1

Chilly powder 1/4 tbsp

Corn flour 1/2 cup
Bread crumbs 1/2 cup

Oil 4-5 tbsp

Salt as per taste


  1. Pressure cook potatoes

  2. Boil spinach until it is cooked

  3. Heat little oil in a pan add Cinnamon and cloves then add cooked spinach and salt.

  4. Saute of few minutes till dry and add grated cheese,red chilly powder and amchur powder.

  5. Saute of few more minutes till spinach is completely dry and discard Cinnamon and cloves

  6. Take mashed potato (size of a cricket ball) in your hand,flatten it.Take a heap tbsp of spinach mixture and place it on the flat potato and cover the spinach and make a ball and flatten it.

  7. Pat the above patties on corn flour then on the bread crumbs and fry with oil on a non stick tava

The spinach cheese cutlets is the veg version of the kheeme cutlets.Usually i use frozen cutlets.I read the ingredients on the pack and gave it a try.My kids loved it so do i.And this should be eaten hot as you take a bite the cheese just melts in the mouth.I love it.

Thursday, February 26, 2009

Chicken Curry


Chicken 500gms

Onion 2

Tomatoes 2

Green chillies 3

Red chilly powder 1 tbsp

Turmeric powder 1/4tsp

Coriander powder 1/2 tbsp

Ginger garlic paste 2 tbsp

Coconut (fresh) 5-6 tbsp

Cinnamon 2

Cloves 2

Curry leaves few

  1. Fry 1 onion ,add coconut,tomato,half of Cinnamon and clove and make a fine paste.

  2. Heat oil in a kadai add Cinnamon,cloves.Then add onions,green chillies and curry leaves.Fry till the onions are transparent

  3. Add the coconut paste,coriander powder,red chilly powder,salt,turmeric and saute for 5-6 min or until the oil comes out

  4. Then add chicken and mix thoroughly and close the lid.

  5. Add little water and cook for few more minutes.

I had chicken curry in a malbari restaurant here long time back,i checked with the cook what he has used.He told me the ingredients.I add my ingredients as well and cooked this chicken.It came out very well.The taste is very good because i used fried onion and coconut paste.

Tuesday, February 24, 2009

Bobbaralu Pulusu (Black eyed peas in tamarind sauce)


Black eyed peas 2 cups
Onions 2
Tomatoes 2
Green Chillies 2
Tamarind 1 small size of lemon
Coconut 1/2 grated
Turmeric powder 1/4 tsp
Red chilli powder 1/2 tsp
Rai 1/4 tbsp
Menthi 1/4 tbsp
Zeera 1/4 tbsp
Curry leaves few
Oil 4 tbsp
Salt as per taste

  1. Soak black eyed peas over night and pressure cook maybe just 2-4 whistle,should not be over cooked

  2. Dry roast half of rai,menthi and zeera.Add grated coconut and 1 onion and make a smooth paste

  3. Heat oil in a deep pan,add rai,curry leaves,onions and green chillies.Saute till onions are pink in colour

  4. Add the above paste,salt,haldi and red chilli powder and saute till the paste leaves sides of the pan.

  5. Remove tamarind extract and add it to the paste.

  6. Bring it to boil and add the boiled peas.Let it cook for 2-3 minutes

  7. Add tomatoes and cook till the pulusu is thick enough.

Tamarind can be adjusted as per taste.I took more because my hubby likes.Usually my mom does this with very less tamarind,but my m-law uses the quantity i mentioned as they eat much tamarind.

Monday, February 23, 2009

Dondakaya/Tindora/Ivy Gourd stuffed fry


Dondakaya /Tindora/Ivy Gourd 8 nos

For stuffing:-

Besan/Senagapindi 5-6 tbsp

Red chilly powder 1 tsp

Coriander powder 1 tsp

Salt as per taste

Olive oil 5-6 tbs


  1. Boil Tindora with enough water and little salt for 5-8mins or until soft.
  2. Put through sieve and make a cut lengthwise leaving the edges.
  3. Mix all the ingredients for stuffing.
  4. Stuff the mixture of besan in the tindora and shallow fry on a tawa until golden colour.

The above stuffing can be used to stuff brinjals and small capsicum.My mom does that.Recently I watched a show where the chef stuffed it in ivy gourd.I thought out giving it a try and lol they came out very well.

Sunday, February 22, 2009

Atukula Unda (Poha Laddu)


Atukulu (poha) 1 cup
Jaggery (bellam) 1 cup
Ghee ¼ cup
Elachi 2

  1. Heat ghee, add poha and fry for a min and take it out.
  2. In a pan boil jaggery with little water until thick.(To test whether the syrup is done or not,put a drop of syrup in the water,when the syrup forms into a ball then the syrup is done)
  3. Then add elachi and add poha and mix well

Wet your hand and make balls.

I made this balls for my kids, hence I used ghee.1st time made this laddu and came out very well. I got this recipe from a book written by a family friend “Kantamani Vantakalu”.For every thing I refer to this book. She has included almost all the recipes done in Andhra and also other state recipes in her book.It is a encyclopaedia of its kind.Thank u aunty.

Saturday, February 21, 2009

Hyderabadi Bagara Rice


Basmati rice 250gms
Cinnamon 2 small
Cloves 3
Bay leaves 2
Shahi jeera 1 tbsp
Onion 1 big
Green chillies 2Curry leaves few
Pudina leaves few
Ginger garlic paste 1 tbsp
Oil 3 tbsp
Salt as per taste

  1. Soak rice for 30 min.
  2. Heat oil,add all the whole masala and curry leaves.
  3. Saute for a minute and add onions and green chillies
  4. Add mint and ginger garlic paste and saute till the ginger garlic leaves its raw smell.
  5. Take rice in a bowl add the above mixure and salt.Mix well and add water.For 1 cup rice add 1 1/2 cup water
  6. Microwave high for 15mins.
It is mild flavoured rice and goes with any curry.This is my mom's recipe and i twisted it and did it in the microwave.Add served it with chicken curry.

Thursday, February 19, 2009

Palli Pachadi (peanut chutney)


Peanut (palli) 1 cup

Tomatoes 2 (small)

Tamarind little

Red chillies 3

Salt as per paste

For seasoning:-

Mustard 1/4 tsp

Udat dal 1/4 tsp

Red chillies 2 nos

Curry leaves few


1. Fry peanut without oil and remove the skin.

2. Fry red chillies with little oil.In the same oil cook tomatoes until done.

3. Grind red chillies, peanuts and salt into smooth paste.Add tomatoes and tamarind and make a fine paste.If required little water can be added.

4. Heat oil add red chillies,rai,udat dal and curry leaves.Pour it on the chutney.

This chutney is must with idlies in my house.My hubby dear will never eat idly without this chuntney.

Tuesday, February 17, 2009

My 25th post Kheema cutlet

This post is my 25th post.This post is exclusively for my hubby dear who loves to eat experiments done by me in my kitchen. This recipe i learnt it from my m-law who is a great cook.The only thing with her is she likes only to cook non-veg recipes.Very Friday it's a feast in my house.The menu for the lunch is Hyderabadi chicken/mutton dum biryani (hubby is supposed to eat only chicken),mirchi salan and raita.Kheema cutlet is an accompaniment which i make very often but not every friday.


Minced mutton 250 gms
Potato 500gms
Ginger garlic paste 1 tbsp
Garam masala 1 tsp
Clove 1
Cinnamon 2 small
Green chillies 2 nos
Egg 1
Bread crumbs 1 cup
Pepper powder 1 tsp
Oil 5-8 tbsp


1.Take kheema in a pan,add ginger garlic paste,clove,cinnamon,chillies,garam masala,salt and 1tbsp of oil.Cover and cook till kheema is fully cooked and dry.If needed add little water,but the kheema should be fully dried.It can be cooked in the cooker,maybe for 3-4 whistles,but should be completely dried. Discard green chillies.

2.Boil potatoes.Peel the skin and mash it.Add salt and ½ tsp pepper powder and mix well.

3.Beat egg add salt and remaining pepper powder and keep it aside.

4.Take mashed potato (size of a cricket ball) in your hand,flatten it.Take a heap tbsp of kheema and place it on the flat potato and cover the kheema and make a ball and flatten it.

5.Dip this patties in the egg and coat it with bread crumbs.

6.Heat oil on a tava and fry the cutlets with oil until golden colour

Edited  to add pictures.

Monday, February 16, 2009

Chicken Frankies

Yesterday night i made chicken Frankie's for dinner.I made it for the first time and came out very well.I ate chicken Frankie's in mumbai long time back, i still relish that taste.I got the recipe from the net and did few changes in it.Few i made with tomatoes and few i made it without tomatoes.

Without tomatoes


For stuffing:-

Chicken (boneless) 250 gms (shredded)
Onions 2
Ginger small piece
Garlic 1 pod
Egg 1
Amchur powder 2-3 tbsp
Chilly powder 1 tsp
Coriander powder 1/4 tbsp
Garam masala powder 1/2 tsp
Tomatoes 1
Olive oil 3 tbsp
Salt as per taste

For outer roll :-

Wheat flour 1 cup
Maida 1/2 cup
Oil 2 tbsp

For Salad stuffing:-

Onions 1 (thinly chopped)
Lettuce few (chopped)
Tomatoes (chopped)
Chat masala 3 tbsp
Lemon juice 1tbsp
Salt as per taste
With tomatoes


  1. Knead soft dough with wheat flour,maida,salt and oil.Keep it aside.

  2. Heat oil in a pan,add ginger and garlic,saute for 2 min and add onions

  3. When onions are pink in colour,then add tomatoes.Cook till the tomatoes are cooked.

  4. Add chicken and salt,let it cook for 3-4 min

  5. Add coriander powder and chilly powder.

  6. Cook till chicken is cooked.

  7. Lastly add garam masala powder and amchur powder and remove from the stove.

  8. Beat egg in a bowl and add little salt.

  9. Roll out wraps similar to rotis.

  10. Place the wrap on hot tava, brush the egg generously and turn it and cook with oil.

  11. Once the wrap is cooked, place the wrap on a plate,spread the salad stuffing and sprinkle salt,chat masala and lemon.Then add the chicken.Roll the wrap into a mouthwatering Frankie's

Minapappu pachadi (Udad Dal Chuntey)

  • Udad dal 1 cup
  • Red chillies 4-5
  • Tamarind little
  • Coconut (fresh) 1/4 cup
  • Salt as per taste
  • Oil 1tbsp


  1. Fry red chillies and udat separately with little oil.
  2. Let it cool.
  3. Grind coconut,tamarind,udat dal and red chillies along with salt.But dont grind it to paste.It taste better if half grinded

I make dosa and idly four times a week.So i keep on changing the chutneys.This chutney goes well with both dosa and idly.But for idly i prefer making palli chutney(Groundnut chutney).I will be positing that shortly

Saturday, February 14, 2009

Kadai Vegetable

  • Capsicum 2 nos
  • Carrot 2 nos
  • Beans 5 nos
  • Cauliflower 6-8 florets
  • Potatoes 2 small
  • Tomatoes 2 nos
  • Panner 10-15 pieces
  • Onions 2 nos
  • Curry leaves few
  • Cashew few
  • Ginger garlic paste 1 tbsp
  • Bay leaves 2 nos
  • Coriander powder 1 tbsp
  • Turmeric powder ¼ tsp
  • Red chilli powder ½ tbsp
  • Kasuri Methi leaves 2 tbsp
  • Olive oil 3 tbsp

  1. Fry half of the onions, add curry leaves,cashew and tomatoes and make a paste of it.
  2. Heat oil in a pan and fry capsicum, carrot, beans, cauliflower and potatoes.Keep aside
  3. In the same pan add remaining onions and bay leaves. Sauté till onions are fried.Add ginger garlic paste and sauté till ginger garlic paste is cooked.
  4. Add the onion paste and cook till the oil comes out.
  5. The add salt,chilli powder,turmeric powder and coriander powder.Saute for 2 min. Sprinkle kasuri methi leaves.
  6. Add the fried vegetables and panner .Mix thoroughly.Add ¼ cup water and cook till the veggies are soft.
  7. Lastly add garam masala ,cook till the gravy is thick.

Serve hot with rotis.
This recipe I learnt it from a tv show.

Friday, February 13, 2009

Mutton Chops


  • Mutton Chops 250gms

  • Ginger garlic paste 1 ½ tbsp

  • Onions (big) 2

  • Green chillies 3

  • Red chilly powder 1 tsp

  • Turmeric ¼ tbsp

  • Cinnamon 2 (small piece)

  • Cloves 1

  • Garam masala ¼ tsp

  • Coriander powder ½ tsp

  • Oil 4 tbsp

  • Salt as per taste


  1. Pressure cook chops with 1 tsp ginger and garlic paste,1tsp oil, salt and turmeric. Cook till chops are cooked maybe 3-4 whistle.

  2. Heat heat oil in a kadai, add cloves and cinnamon, then add onions.

  3. Fry onion till pink in colour (should not be fried fully) add green chillies, 1/2tbsp ginger garlic paste, haldi . Cook till ginger garlic paste leaves the raw smell.

  4. Then add cooked mutton chops, red chilly powder, coriander powder and salt. If required add water.

  5. Lastly add garam masala powder and cook till it is semi dry.

Serve hot with chapatti or rice.

This recipe I learnt it from my m-law.

Thursday, February 12, 2009

Carrot Almond cake

  • Self raising flour 1 cup

  • Castor sugar 1 cup

  • Egg 1 no

  • Carrot (grated) 1 cup

  • Almond essence ¼ tbsp

  • Butter ¼ cup

  • Milk ½ cup

  • Almonds (grated) 6 nos

  • Baking powder 1 tsp
  1. Mix flour, baking powder and castor sugar.

  2. Beat egg with a beater until fluffy. Add carrot and almond essence. Beat for 2 min.

  3. Add milk, butter and beat for another 1 min.

  4. Now add the batter to the flour and mix thoroughly with a wooden spatula.

  5. The batter should be of dropping consistency.

  6. Grease the tin with butter and dust it with flour.

  7. Pour the cake mixture into the tin and sprinkle grated almonds on the top.

  8. Bake at 220 degree for 40-45 min.Check with a toothpick when inserted comes out clean then the cake is done.

  9. Cool it on a rack.

Wednesday, February 11, 2009

Spring onion and tomato curry

Very simple recipe which my m-law used to cook in my house.She has used very few ingredients.I made this for the lunch along with the pulkas as my hubby is on a diet


Spring onions 2 bunches
Tomatoes 2 medium

For seasoning:-

Rai few
Udat dal few
Red chillies 3
Oil 3 tbsp
Salt as per taste

Wash spring onions thoroughly and cut the roots.Cut spring onions and tomatoes.
Heat oil in a pan, add rai and udat dal.Once rai and udat dal are fried add red chillies.
When red chillies changes colour add spring onions and tomatoes.
Cover and cook till water dries.No need of adding water as spring onions leaves water and gets cooked in that water.
Isn’t the curry simple with very few ingredients

Monday, February 09, 2009

Chicken Capsicum

  • Chicken 500gms
  • Tomato 2 nos
  • Capsicum 2 nos
  • Onion (big) 1 nos
  • Ginger & Garlic paste 1 tbsp
  • Coriender powder 1 tsp
  • Red chilli powder 1 tsp
  • Turmeric 1/4 tsp
  • Cloves 1
  • Cinnamon 1
  • Garam masala powder 1/4 tsp
  • Oil 2 tbsp
  • Curry leaves few
  • Salt to taste
  1. Heat oil in a pan,add clove and cinnamon,then add onioinns and curry leaves.Saute till onions are pink in colour.
  2. Add ginger garlic paste,saute till it leaves oil.
  3. Add tomatoes,red chilly powder,turmeric,coriender powder and salt.Cook for 5-6 mins.
  4. Add chicken and cover the pan cook till chicken is half cooked.
  5. Then add capsicum and carefully saute so that capsicum doesnt break.
  6. Add enough water to cook.
  7. Lastly add garam masala powder and switch off the stove

This is the first time i cooked chicken capsicum.I was searching in the fridge what to cook today and i found 2 capsicum,i was wondering what to cook with that, then I checked net and got this recipe.I slightly modified the curry and it came out very well.

Sunday, February 08, 2009

Egg Biryani


Basmati rice 2 cups

Water 3 1/2 cups

Eggs (boiled) 4

Onion 1

Green chillies 5

Cinnamon (small) 2

Cloves 3

Ginger garlic paste 2 tsp

Turmeric 1/4 tsp

Pudina few

Coriander leaves few

Oil 6-8 tsp

Salt as per the taste

1.Heat oil in a pan add cloves,cinnamon,ginger garlic paste.Saute for 2sec.

2.Add onions,green chillies and salt.Saute for 2 mins, then add pudina leaves and cook for 1 min.

3.Cut boiled eggs into half (8 pieces).Add eggs and carefully saute so that eggs doesn't break.

4.Add the above mixture to the rice and add water.

5.Microwave high for 10-12 minutes.Serve hot.

This Biryani goes to the Egg event hosted at Here I cook

Friday, February 06, 2009

Tomato Chutney


Tomatoes 3 nos (big)

Green chillies 2 nos

Coconut (fresh) 4 tbsp

Garlic 1 nos

Coriander leaves few

Oil 1 tbsp

Salt as per taste


1.Slit green chillies and fry in the oil

2.In the same oil fry tomatoes till thick and tomatoes are cooked

3.Let tomatoes cool.First grind coconut,green chillies and garlic with salt

4.Add tomatoes and coriander.Grind it just for a 1 sec.

This chutney can be eaten with vada or dosa.I learnt this recipe from my mom,i can never make the chutney close to what she makes.It is very delicious.

Cinnamon Eggless Cake


Wheat flour 2 cups
Cinnamon Powder 2 tsp
Brown sugar (cane sugar) 2 cups
Soda (sodium bicarbonate) 1/2 tsp
Butter 1/4 cup
Baking powder 1 tsp
Milk 1 cup
Raisins few
Cashew few

  1. Preheat oven 200 degrees
  2. Mix all dry ingredients
  3. Mix milk,sugar and butter
  4. Add all the dry ingredients in the milk mixture
  5. Bring it to dripping consistency
  6. Grease the tin and pour batter and garnish with cashews.
  7. Bake for 50min on 200 degrees
  8. Cool it on a wire rake and cut it

My sister gave me an idea to try the cake with wheat flour.It came out very well and very tasty to eat.

Monday, February 02, 2009

Ginger Chutney


Ginger 3 inch pieces

Red chillies 10-15 chillies

Jaggery 1 1/2 cube

Tamarind Small lemon size

Salt as per taste


Grind all the ingredients into fine paste adding little water.The chutney should be thick.This chutney is must with pesarattu (here) can also be eaten with plain rice. This chutney can stored for long in the refrigerator.

I learnt this recipe from my m-law.

Pesarattu (Whole Moong dal dosa)

Pesarattu with ginger chutney


Pesarapappu (Moong dal) 2 cups
Rice 1/4 cups
Ginger 1/4 inch
Green chillies 2 nos
Jeera 1 tbsp
Salt as per taste


1.Wash rice and Pesarappu and soak overnight.

2.Morning drain all the water, add green chillies,ginger, salt and grind to smooth consistency adding little water and it should be like normal dosa batter.

3.Add jeera just before making the dosa.

4.Wipe the griddle with a onion and take a ladle full of batter and spread it in a circular fashion.

5.Add little oil and turn it over and cook for another few seconds.Sprinkle finely chopped onions on the dosa and serve

The batter makes around 10-12 dosa.Serve the dosa with ginger chutney(here) This recipe i learnt it from my mother.