Archive for March, 2008

Beerakaaya pappu (Ridge gourd toor dal) (Kandi pappu)


Toor dal : 1 cup
Ridge gourd : Finally cubed (pealed and cut into medium size pieces) Beera kaaya.
Onion :1/4 cup (cut into pieces )
Green chilli paste : 1 to 2 tea spoons (to taste)
Tamarind flakes : 6
Turmeric powder : Pinch of
Salt to taste;table spoon
Vegetable oil : 2 table spoons
Curry leaves : few
Coriander leaves :to garnish
Crushed garlic (vellulli) :1/2 teaspoon
Cumin seeds , musterd seeds,and hing (inguva) – each pinch


1) Take washed toor dal in a presser cooker and add 3 cups of water, turmeric and 1 teaspoon oil. Close the lid, after getting 3 or 4 whistles, turn off the flame. Keep it aside for cooling.

2) Heat oil in a bowl or nonstick pan. Add cumin seeds, mustard seeds. Once they pop add curry leaves, coriander leaves and garlic pieces .Toast them to brown. Add green chilli, onion, and fry for a minute. Add beerakaya pieces and turmeric and stir it occasionally. Add 1 cup of water close with lid and cook in simmer until beerkaya pieces are tender. Add tamarind juice, salt and cooked dal. Mix well. Cook it on low flame for three to five minutes.

Serve the dal with hot rice, chapathi or jawari roti.


March 25, 2008 at 7:29 pm 1 comment

Lemon capsicum rice (Capsicum, Nimmakaya chithrannam)


Rice : 1 cup
Capsicum : 1
Onion : 1
Green chilli : 2
Turmeric : 1/2 tsp
Lemon : 2 ( 3 table spoons juice )
Cumin seeds : A pinch (roasted powder)
Methi seeds : A pinch (roasted powder )
Cashew nuts : To garnish
Peanuts : 1 table spoon ( roasted )
Salt to taste
Cilantro : to garnish
For popu :

Vegetable oil : 2 table spoons
Mustard seeds : A pinch
Cumin seeds : 1/2 tsp
Curry leaves : few



Prepared Popu

1. Cook rice with 2 cups of water. Keep it aside.

2. Cut onion, green chilli, capsicum into thin lengthy pieces.

3. In a wide pan or kadai heat oil over medium flame. Add red chilli, cumin seeds, mustard seeds and curry leaves. When they start to pop, add green chilli and onion and stir constantly until they turn light golden color. Then add capsicum pieces, cumin, methiseeds powder and fry capsicum pieces until they become soft. Add turmeric, salt and lemon juice. Mix well and fry for few seconds. Turn off the heat.

4. Add prepared capsicum mix , roasted peanuts to cooked rice. Mix well and garnish with cilantro and cashew nuts.

March 25, 2008 at 7:17 pm Leave a comment

Yogurt rice or Perugu saddy or Dhaddojanam


RIce : 1 cup

Curd : 2 cups

Ghee or vegetable oil : 1 table spoon

Green chilli : 1

Urad dal : 1 tsp Red chilli : 2 ( split it to small pieces )

Black pepper : 1/2 tsp (Crushed black pepper )

Curry leaves and cilantro : few

Cashew nuts : 1 table spoon or ten to fifteen

Preparation :

1. Cook rice with 2 1/2 cups of water, keep it aside for cooling.

2. Heat ghee in a popu pan. Once the ghee is hot add broken red chilli, cumin seeds, mustard seeds, let it to crackle, add urad dal, green chilli, curry leaves and fry for a minute add crushed pepper powder, cashew nuts and fry for few seconds and turn off the flame.

3. Take yogurt in a bowl and add cooked rice, salt, above popu. Mix well. Garnish with cilantro.

Yogurt rice or Perugu saddy ready to serve.

This recipe is very simply but very tasty.

March 25, 2008 at 5:20 am Leave a comment

Meal maker kurma

Meal maker is made from Soya beans. It is very healthy and tastes very good. Generally we put them in the biryani and some other rice dishes. But today I tried to make kurma using them and it tuned out be really good. You can buy them from any Indian grocey store.


Meal maker : 2 cups
Peanuts : 1 table spoon
Sesame seeds : 1 table spoon (Nuvvulu )
Coconut powder : 1 table spoon
Poppy seeds : 1 teaspoon ( Gasagasalu )
Tamarind : 3 flakes
Coriander seeds : 1 teaspoon
Cardamom : 2
Cloves : 2
Cinnamon : 1 piece
Red chilli powder : 1/2 teaspoon
Salt to taste
Turmeric : A pinch
Finely chopped onion : 1/4 cup
Cilantro : few

For popu or thadka :
Vegetable oil : 1 – 2 table spoon
Ginger garlic paste : 1/2 teaspoon
Mustard seeds : A pinch
Cumin seeds : A pinch
Curry leaves : few

Preparation :

1 . Soak the meal maker in the hot water for up to 15 minutes.

2. Roast peanuts, sesame seeds, coriander seeds, cardamom, poppy seeds, cloves, cinnamon and saajira on saute pan.

3 . Grind above roasted items and coconut in to fine powder. Add red chilli powder, salt, tamarind flakes and little bit of water to the above powder and grind it to make smooth paste.

4. Heat oil on study pot over medium heat. When the oil is hot, add cumin seeds, mustard seeds, curry leaves and let it to crackle. Add onion and ginger garlic paste. Fry for a minute. Add soaked meal maker pieces, turmeric and stir it for a minute. Add 1/2 cup of water and cover with lid. Cook to tender. Add above ground paste along with required water. Mix well and cover with lid and cook on low flame. When meal maker reach required tenderness. Turn off the heat.

Garnish with cilantro.

Serve with hot mint rice, biryani, fried rice, chapathi and puri. We tried this recipe with mint rice and it was really tasty. If you to try this recipe, share your experience 🙂

March 24, 2008 at 5:46 am 23 comments

Andhra Guthi vankaya koora or Stuffed brinjal curry or Stuffed Egg plant


Brinjal : 250 gms or 8 to 10
Coconut : 1/2 cup shredded
Chopped onion : 1 cup
Red chilli powder : 1 teaspoon
Salt to taste
Coriander seeds : 1 teaspoon
Cloves : 1/ 4 teaspoon
Black pepper : 1/4 teaspoon
Vegetable oil : 4 table spoons
Cilantro : To garnish



Prepared stuff
Preparation :

1. Split each brinjal vertically in to four parts ( but not completely ) and put them in salt water.

2. Roast coriander seeds, black pepper and cloves on saute pan with 1/2 teaspoon oil.

3. Grind above roasted ingredients in to fine powder. Add coconut, onion, red chilli powder and salt and grind it in to paste.

4 . In a medium size pan heat 2 table spoons oil. Add above prepared paste and fry for 2 minutes. Turn off the flame.

5. Heat 2 table spoons of oil in a wide bowl over medium flame. Add brinjal and fry them on low flame stirring constantly until they become soft. Turn off the flame

6 . Stuff the brinjals with above prepared paste.

Garnish with cilantro.

Serve with rice, chapathi or javar roti.

March 24, 2008 at 5:15 am 1 comment

Peanut jaggery balls


Peanuts : 1 cup

Jaggery : 1 cup

Water : 1/2 cup

Preparation :



1 . Roast peanuts on medium flame. Remove the upper thin layer and split into two pieces.

2 . In a wide bowl add water and jaggery. Put bowl on the flame. Stir the syrup till it becomes sticky. If you take one drop of the syrup in the water, it should solidify. Then add the peanuts to the syrup. Stir it well and take out the pan from the stove and make rounds. ( Tip: while making the balls dip the palm in the cool water to make fine balls). Make sure you make balls while the contents are hot but be careful with hands 🙂

It is very healthy and tasty snack to the children also children like these balls very much.

Drop me a line if you try and like my recipe 🙂

March 19, 2008 at 3:48 am Leave a comment

Gummadikaya koora or Pumpkin curry (Sweet and Hot)


Gummadikaya or pumpkin : 1 medium size
Salt to taste
Ginger : 1 tsp ( Cut in to thin pieces )
Urad dal : 1 tsp
Chana dal : 1 tsp
Red chilli : 4 to 5 or optional
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Curry leaves : 1 stalk
Cilantro : few
Vegetable oil : 2 table spoons
Turmeric : A pinch
Preparation :



1. Peel the outer skin of pumpkin and cut pumpkin medium size pieces.

2. Heat oil in a wide bowl. Once the oil is hot add mustard seeds, cumin seeds and let it to crackle. Add chana dal, urad dal, broken red chilli, ginger pieces, curry leaves, cilantro and fry for a minute. When they are done add pumpkin pieces and salt. Cover with lid and cook until they become tender. (Add some water if needed ) Add 1 tsp suger. Turn off the flame.

Gummadikaya curry is ready to serve.

This tastes sweet and hot. It goes with chapathi, roti and puri.

March 19, 2008 at 3:38 am Leave a comment

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