Sunday, September 12, 2010

Beerakaya curry


Beera kaya - 2 medium (cut it to 8 pieces)
Curry leaves - 1 string
Turmeric - 1/4 tsp
Coriander leaves
Oil - 4 tbsp
Salt to taste

Masala Powder:

Channa dal - 5 tbsp
Coriander seeds - 2 tbsp
Red chillies - 5
Zeera - 1 tbsp
Garlic - 4 pieces

Masala powder preparation:

  • Fry channa daal in a pan without oil for 1 minute.
  • Add coriander seeds, redchillies and fry until they turn reddish. Switch off the flame and add zeera and garlic to the same pan and little bit salt.
  • Now grind the whole thing to a coarse powder.

  1. Cut each beera kaya piece in the middle and stuff the masala powder.
  2. Take a pan and add oil. Put all the stuffed beera kayas to the pan.
  3. Add curry leaves and salt. Let it cook for 4 to 5 mins in low flame.
  4. Now add turmeric and leftover masala powder to the pan. Cook it for 10 mins in low flame.
  5. Switch off the flame after 10 mins add coriander leaves to garnish.
Serve with hot rice.

Serving Size: 3 people

Shahi Makhani Curry


Makhani - 1 cup (Deep fry the makhani and place it on warm water)
Pudhina - 15 pieces chopped
Coriander - 1/4 cup chopped
Curry leaves - 5 to 6
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Zeera powder - 1/2 tsp
Garam masala - 1 tsp
Green chilly paste - 1/2 tsp
Ginger Garlic paste - 1/2 tsp
Raisins - 1 tsp
Salt - to taste
Oil - 10 tsps
Cashew nuts - 3 tbsp

Masala Paste:

Cashew nuts - 2 tbsp
Onion - 1 1/2 cut large peices
Yogurt - 3/4 cup
Oil - 2 tsp

Masala Paste Preparation:

  • Fry cashews in pan without oil until they turn reddish.
  • Fry onions in oil until onions turn reddish
  • Grind the above fried items along with yogurt to a smooth paste.

  1. Take a large pan and add oil. Once oil is hot add curry leaves, onions and salt. Fry it well.
  2. Add green chilli paste, red chilly powder, ginger garlic paste and fry it for few more minutes.
  3. Now add coriander powder and mix it well. Add raisins and let it cook for 3 mins.
  4. Add zeera powder, coriander leaves, pudina and fry it well. Add masala paste also and cook it for 5 to 10 mins on low flame.
  5. Squeeze makhani out of water and add it to the pan. Cook it for another 5 mins on low flame.
  6. Add garam masala and cook it until oil floats on low flame.
  7. Garnish with cashewnuts pieces and coriander leaves .
Serve with roti or pulav

Serving size: 2 people

Friday, September 10, 2010

Panneer and Mushroom Curry


Mushroom - 1 cup small pieces
Panner - 1 cup
Onion - 1 cup small pieces
Tomato - 1 cup puree (3 tomatoes boiled and puree)
Ginger garlic paste - 1 tsp
Red Chilly powder - 1 tbsp
Green Chillies - 3 cut straight
Turmeric - 1/4 tsp
Slat to taste
Coriander powder - 1 tsp
Curry leaves - 2 strings
Yogurt - 1 cup
Fried ground nuts and cashew nuts. Grind them together to make 1/2 cup powder
Garam masala - 1/2 tsp
Heavy Whipped cream - 5 tbsp
Coriander - 1/4 cup
Elachi - 2 pieces
Cinnamon stick - 3 to 4 small pieces
Cloves - 3 pieces
Oil - 8 tbsp
Water - 3/4 cup ( add more or less for thickness)


  1. Take a large pan and add elachi, cloves cinnamon sticks with oil and fry them.
  2. Add onions to this mixture and fry until onions turn reddish. Add ginger garlic paste to this and fry some more.
  3. Add tomato puree and green chillies and biol it for 5 mins on low flame.
  4. Add turmeric, red chilly powder, curry leaves, coriander powder and fry them for 2 more mins on medium flame.
  5. Now add mushrooms along with water and cook them until mushrooms are soft.
  6. Add panneer, yogurt, groundnut-cashew powder and cook it for 4 mins on low flame.
  7. Add salt, garam masala and cook for 4 more mins.
  8. Add whipped cream and coriander leaves switch off the flame.

Serve with Roti.

Serving Size: 3 people

Kakara kaya karam (Karela fry- dry and spicy)


Curry leaves - 3 strings
Onion - 1 Cut in small pieces
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Zeera - 1/2 tsp
Chana Dal - 1/2 tsp
Coriander - 1/2 cup
Oil - 1/2 Cup
Tamarind juice - 1/2 cup (soak tamarind in water for 15 mins to make this juice)
Yogurt - 3 tsp
Turmeric - 1/4 tsp
Karela/Kakara kaya - 4 big (cut in half to make 8 pieces)

Masala items:

Red chilly powder - 1 cup
Garlic - 10 pieces
Dry coconut powder - 1 1/2 cup
Zeera - 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste

  1. Grind all the masala items to smooth powder.
  2. Add tamarind juice, Turmeric, Curd , Salt in a pan and place karela in the pan. Add some more water and boil Karela until it turns little soft.
  3. Fry the cooked Karela in 1/2 cup oil to roast. Remove karela from the oil.
  4. In the same oil pan fry mustard seeds, zeera, chana dal, urad dal, curry leavesand coriander. Once Tadka/Popu is ready add cut onions to the mixture and fry them as well.
  5. Now add the masla powder to the onions and fry all of them for 3 mins on medium flame.
  6. Add fried karela to this mixture and fry it for 10 to 12 mins on low flame.
Serve with hot rice.

Serving size: 4 people

Gongura Pulihora


Rice :2 cups

Popu/Tadka :

Green chilles :4 cut length wise
Mustard seeds : 1tsp
Zeera :1/2 tsp
Urad dal :1 tbsp
Channa dal : 1 tbsp
Curry leaves : 2 strings
Red chillies : 2
Turmaric : 1/2 tsp
Lemon : 1/2 lemon juice
Hing : 1/4 tsp
Salt : as required
Oil : 3 tbsp

Masala items:

Gongura leaves :3 handfulls
Red chilles :5
Mustard seeds :1/4 tsp
Zeera :1/2 tsp
Methi seeds :1/4 tsp
Oil : 2 tbsp

Preparation :

  1. Fry above masala items in Oil.
  2. Grind the above fried items together and add little salt and water while grinding . Make it like wet masala .
  3. Wash and soak rice for 10 min . Drain water and add 4 cups of water . Cook in rice cooker .
  4. Remove rice from the rice cooker and allow it to cool by spreading in a big bowl . Separate the cooked rice grains.
  5. Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter.
  6. Add dry red chillis, zeera, channa dal, urad dal and fry for a minute till light brown.
  7. Add the slit green chillis, asafoetida and few curry leaves,turmaric and fry for a few seconds.
  8. Add this popu/tadka along with masala paste to the cooled rice and combine well such that its spread all over the rice. Adjust salt.Add lemon juice .

Serve with pappula podi and onions.
Serving Size: 3 people

Thursday, October 18, 2007

Rava Dosa


Rice Flour - 1 cup
Sooji - 1 cup
Maida - 1 cup
Onion - 1 small pieces
Green Chillies - 5 small pieces
Coriander - washed and chopped fine
Zeera - 1/2 spoon
Salt to taste

  1. Mix Sooji, Rice Flour and Maida well. Add water to this mixture and mix well to aviod plums in the paste.
  2. Add Rest of the ingredients to the paste and mix well.
  3. Add more water to the paste to make it very thin (rava dosa paste should be very thin).
  4. Prepare dosa on a pan as usual. Coconut Chutney tastes well with rava dosa.

Serving - 15 Dosas

Idli (Andhra Style)


Urad dal - 1 cup
Idli rava - 2 cups

  1. Soak urad dal in water for at least 5 hours.
  2. Soak idli rava in water for at least 5 hours.
  3. Grind urad dal in a mixer. Add water to make a smooth paste (batter).
  4. Squeeze water with hand from idli rava and add it to the batter.
  5. Add salt to taste to the batter and mix well.
  6. Leave the batter aside and ferment it overnight (Do not refregirate).
  7. Serve with tomato chutney, coconut chutney and sambar.

Serving - 2 people