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

Friday, April 29, 2011

Green Chillies Chutney


My granny used to make this to eat it with vadas(garelu) and it is my mom's favourite chutney.



Green chillies fresh 10
Tamarind small pc
Ginger 1/2' pc
Salt as per taste


Grind all the above ingredients preferably in a stone mortar with pestel.Serve with Vadas(garelu)

Wednesday, April 27, 2011

Uppu Mirapakaya (Curd Chillies)

This is in continuation with my earlier post about the things which we do in summer and which is stored for a year and used through out the year.One such food is uppu mirapakaya/Majiga mirapakaya/curd chillies.It is a lengthy process but worth preparing it.It goes very well with hot rice and dal.And i love to eat with curd rice.Once again i didn't do this,my mom did for me.


Big green chillies 100gms
Butter milk 5 cups
Sun (yes you need bright hot sun for the chillies to dry)

Fresh green chillies

Slit the green chillies
Green chillies soaked in the buttermilk
Green chillies soaked for 24hours (they change colour)
Dry them in the hot sun on a cloth or on a plastic paper.It is best on the cloth because we share our terrace i had to opt for plastic paper as the cloth leaves mark on the terrace.
Evening get them back.And again dry them for another day on the plastic sheet.
Dry them in a similar way for another 2 days and they become crispy.

Store in a air tight container.

Deep fry them and serve it with hot rice and sambar.

Thursday, April 21, 2011

Jeera Alu

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Boiled potatoes 3
Cumin powder 1 tbsp
Red chilly powder 1/2tsp
Turmeric powder 1/4 tsp
Garlic crushed 2
Salt as per taste

For seasoning

Oil 1 tbsp
Rai 1/2 tsp
Udat dal 2 tbsp
Curry leaves few

Cut the boiled potatoes into pieces.

Heat oil and add all the seasonings.When they splutter add crushed garlic.Saute till garlic changes colour.

Next add the boiled potatoes.Sprinkle cumin (jeera) powder,turmeric powder and salt.Mix throughly without mashing the boiled potatoes.

Lastly add red chilly powder and serve hot with roti or as a side dish for rice.

Wednesday, April 20, 2011

Red Chilly Powder

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When summer starts all mom's are busy making the things which can be stored for a year like Red chilly powder,mango pickle,vadiyalu,uppu mirapakaya(curd chillies),appadalu(papads) etc.This practice of making the things has been passed to one generation to other.I never learnt what my mom learnt from my grandmother cause i am lazy and my mom is there to send me all very year after my marriage.One such thing is red chilly powder.This powder she does every year and can be stored for one year.And this is used in everyday cooking like a normal chilly powder in curries and pachadis.

I am planning to do few post of what we prepare in summer to be stored for year long.I invite you all to share your summer specials here in my blog,you can mail me your interest to varu012@gmail.com.

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Red chillies whole 1 kg
Cumin seeds 100gms
Coriander seeds 200 gms
Salt 5 tbsp
Turmeric powder 1 tbsp


Sun dry red chillies,cumin and coriander for two days.

Roast all the above ingredients separately.

Let it cool.Once cool grind into smooth powder.

Let it rest for a while and store in a air tight container.Don't use it directly,take small quantities and use it in curries and pachadis.

This is my first post in Summer special categories.

Monday, April 18, 2011


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Sunnudalu is a traditional Andhra sweet which is made during festivals and baby showers.It is very nutritious and involves very few ingredients.I usually make this for my daughters and everyday without fail i give them one in the evening.Its been a while i made them and i was told by mom and other relatives to make them for my daughter who was hospitalized for 3 days due to high temp and she lost 4 kgs of weight,as such she is thin and now she was become very weak.The good thing is now she is having her summer break from school so i can utilize this time to give her healthy food with enough rest at home.This laddu my mom made for her and here goes her recipe



Udad dal 1 cup
Rice 3 tbsp
Jaggery 1 cup
Ghee 1/4 cup

Dry roast udad dal until light brown colour and remove from the pan as even after switching off the stove the hot pan still fries the dal and dal turns into dark brown colour (it doesn't taste good).Immediately after switching off the flame take the udad dal on a plate and spread it to cool.

In the same pan dry roast rice until light brown colour and add that to the udad dal.

Let both completely cool.

In a mixer grind both into powder not completely soft but a little coarse.

Grind the jaggery on a paper with a mortal (i don't grind jaggery in the mixie as it tends to leave water when grinded with the dal and rice.

Add the jaggery to the dal and rice powder.Now slowly add ghee and make round balls.The amount of powder to take in your palm depends on your palm size.

Let it dry for sometime before you store in a air tight container.

Monday, April 11, 2011

Mixed Vegetable Fry

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Cauliflower 10 florets
Capsicum 2 chopped into long slices
Carrot 2 chopped into thin 2" long
French beans 10 broken into 2
Panner 10 small cubes
Tomatoes 2 chopped finely
Onions 2 chopped
Green chillies 3 chopped
Ginger 1'' chopped
Garlic 2 chopped
Ginger Juliennes 10
Coriander powder 1 tbsp
Cumin powder 1 tsp
Red chilly powder 1tsp
Salt to taste
Oil 2 tbsp

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Take 1 tbsp of oil in a pan.When hot add panner and fry until panner changes it colour.Remove panner and add cauliflower,capsicum,carrot and beans in the same oil.Toss them on a high flame until they change colour and semi soft.

In a another pan,take the rest of the oil.When hot add onions and green chillies.Fry until onions change colour but not fully fried.

Add tomatoes.Cook until tomatoes are soft.Then add coriander powder,cumin powder,turmeric powder and red chilly powder.

Mix well.Now add all the fried veggies and panner.Mix gently.

Sprinkle salt and ginger juliennes.

Mix well and toss until oil appears on the side of the pan.

Garnish with fresh coriander leaves and serve with paratha.

Sunday, April 10, 2011

Palakura Papu (Dal and Spinach)

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Dal is cooked almost very day for lunch in most of the households in South India.Whether it is tomato dal,spinach(Palakura) dal,fenugreek (menthikura),mango dal etc.

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This is very easy to prepare just add dal with any of the above and pressure cook it along with onions,green chillies and do the seasoning.

There is a another way to cook Palakura pappu which my mother inlaw does.She pressure cooks Toor dal and boils spinach.Later she mixes both and does the seasoning.Both the method taste different.The first method, the taste of dal dominates and second method taste of Spinach dominates and has a little different colour.

When i am hard pressed with time i do the first method or else i prefer doing the later method even though it is little lengthy.Here goes my m-law recipe for the simple comfort food...


Toor dal (kandi pappu) 1 cup
Spinach (palak kurra) 1 cup (chopped)
Tomato 1 (chopped finely)
Onions 1 chopped
Green chillies 2 slited
Turmeric powder 1/2tsp
Red chilly powder 1 tsp
Salt to taste


Oil 1 tbsp
Rai 1 tsp
Udad dal 1tsp
Cumin seeds 1tsp
Red chilly whole 2
Hing a pinch
Curry leaves few
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Pressure cook toor dal (kandi pappu).When cool mash it into smooth paste.
Boil Spinach for 5 mintues.Drain the water and keep aside.Don't throw the water.
Take oil in a pan,when hot add hing.Then add all the seasoning.When they are fried add tomatoes.
Cook until tomatoes are soft.Then add the dal and spinach.
Mix well and add the water which was kept aside after draining the boiled spinach
Add salt and mix well.
Serve hot with rice or chapati.