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

Tuesday, December 13, 2016

Dates Ladoo / khajoor laddu

Year is going to end and I was not much active here. I revived by other blog with 30 days posting without a break.
These dates laddu I made it for Diwali. I thought of making something healthy without extra carbos. So these laddus are sugar free as dates itself are sweet.

Dates 2 cups shredded
walnuts 1/2 cup
cashews 1/2 cup
Almonds 1/2 cup
Pista unsalted 1/2 cup
Dry coconut powder 3 tbsp
Ghee 3 tbsp
How to make them ?
Take all the nut in a grinder and crush them. Here we are not making fine powder but coarsley grinding them.
Take a pan. Add ghee.
when ghee melts add dates.
Saute for a while, dates starts sticking to each other.
Turn off the flame. Add nuts.
Take little ghee on palms and make round balls.
In a plate take dry coconut powder and roll the ladoos in it.
Isn't it very simple. The time taken to eat is less than time taken to make them.😜😜😜

Sunday, October 09, 2016

Tomato chutney

This is simple chutney which can be made in bulk and can refrigerate it. Can be eaten with dosa, idly and any with South Indian dishes.I prefer eating with hot rice and ghee...yummyyyyy.


Tomatoes 3
Salt to taste
Oil 3 tbsp
White vinegar 6-7 tbsp


In a pan take oil, when hot add chopped tomatoes and sprinkle salt  . Cook until oil oozes around.

Then add salt and mix well.

Let it cool down and add vinegar.

Mix well and store in a air tight container.

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.

Tuesday, January 26, 2016

No flour oats muffin

These baked muffin are guilt free, no flour muffins. Healthy and can be eaten as breakfast.


Eggs 2
Brown sugar 1 cup
Maple or apple sauce 3/4 cup
Milk 1.5 cup
Vanilla essence 1 tsp
Salt 1/2 tsp
Cinnamon powder 1 tsp
Baking powder 1 tbsp
Rolled oats 3 cups
Toppings of your choice.


Pre-heat oven. Beat egg . Add all the ingredients and mix well. Let the mixture rest for 30 minutes.

Grease muffin tin with butter and pour the mixture into each cup cake mould. Place your favourite toppings on each muffin.

Bake for 30 minutes in 350 degrees Celsius.

Friday, January 15, 2016

Bendakaya pulusu

The name of the dish itself will get water in my mouth. Its ladyfingers in tamarind sauce.Can be eaten with hot rice or dosa. Yes pulusu is a good combination with dosa, be it fish pulusu or bendakaya pulusu.

 How to make bendakaya pulusu?
  •  Heat oil in a kadai, when hot add four dry red chillies and 1tsp rai. 
  • Then add 1/4 tsp fenugreek (menthi) seeds, curry leaves few,4 garlic pods. Saute for a while, add 2 sliced onions and green chillies. Saute for one more minute. 
  •  Now add 1 lb of bendakaya, a inch pieces.Add salt,turmeric powder,red chilly powder 1 tbsp, coriander powder 1 tbsp and cummin powder 1/2 tsp. 
  • Mix well add tamarind juice (soak lemon size tamarind in hot water, squeeze the juice). Add one cup of water. Cover and cook for 10 minutes. 
 Quick reminder of the ingredients--
Bendakya (ladysfinger) 1 lb,Red chillies 4,Rai 1/4 tsp, Menthi 1/4 tsp ,Curry leaves few Onions 2 slices, Garlic pods 4, Turmeric powder a pinch, Salt to taste, Coriander powder 1 tbsp, Cummin powder 1/2 tsp, Red chill powder 1 tbsp, Tamarind a lemon size Oil 3 tbsp.

Tuesday, January 12, 2016

Curry Leaf Pepper Chicken


Chicken 1 1b
Oil 4 tbsp
Curry leaves 10-15 leaves
Saunf/fennel seeds 1 tbsp
Pepper powder 2 tbsp

Onion paste

Onions 2
Coconut powder fresh 5 tbsp
Chilly powder 1 tbsp
Turmeric 1/4 tsp
Tomatoes 2
Ginger garlic paste 2 tbsp
Oil 2 tbsp

Take oil in a pan. When hot add onions, sauté for a minutes and add ginger garlic paste.
Sauté for another minute and add coconut powder,coriander powder,tomatoes and salt.    
Fry until tomatoes are just cooked. Make a fine paste. 

In a another pan take oil in a pan.Add saunf (fennel seeds) and curry leaves. Add chicken pcs. Add salt. Add crushed pepper.Add onion paste.

Mix well. Cover and cook for 15-20 minutes.

Once oil starts oozing, add crushed pepper and mix well.

Serve hot with paratha or with plain rice.