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Monday, January 19, 2015

Kobbari pacchadi( coconut chutney) for rice


Coconut pieces-3/4 cup
Coriander seeds-3 tsp
Cumin seeds-1 tsp
Red chillies-6
Curry leaves-4
Tamarind juice- 2 tsp

1. Heat 1 tsp oil and fry coriander seeds, cumin seeds, red chillies and curry leaves.
2. Once the above ingredients cool down grind them along with coconut, salt and tamarind.

Some people do tadka and add it to the chutney but i prefer mine without it.

Aloo paneer paratha


Wheat flour-2 cups
Potatoes- 1 big one, boiled and mashed
Paneer- 1/2 cup crumbled
Cilantro- handful
Ginger-  small piece grated
Red chilli powder-1 tsp
Cumin powder- 1/2 tsp
Amchur powder-1/2 tsp
Garam masala powder-1/2 tsp
Turmeric powder-1/4 tsp

1. In a bowl, mix wheat flour,salt and little oil. Now using water make into smooth roti dough and keep it aside.
2. Heat oil and fry onions and ginger. 
3. When onions turn little transparent add turmeric powder, cumin powder, amchur powder, red chilli powder, salt and garam masala and fry for 2 minutes.
4. Then add potato and paneer and fry for 2 minutes till all the moisture is lost. Then add cilantro and lemon juice and turn off the stove. Let the mixture cool down.
5. Later make balls out of the potato mixture. Roll the chapati ball and put the stuffing and seal it and then roll it gently.
6. Heat the griddle and fry paratha on both sides with oil or ghee.
7. Serve it with pickle or raitha.

Semiya Upma


Semiya: 1 cup (roasted)
Water-2 1/2 cups
Onion: 1
Green chillies: 4
Ginger: a small piece
Cashews: handful
For seasoning: mustard seeds,cumin seeds, red chillies and curry leaves


1. Heat oil and add seasoning ingredients along with ginger.
2. Add cashews and fry for 2 minutes.
3. Now add onions and green chillies and fry for couple more minutes. If you like you can add vegetables too and fry.
4. Once onions are fried, add water and bring to boil.
5. Add salt and ghee and mix. Now slowly add semiya and let it cook while stirring in between till all the semiya is cooked.

Monday, January 12, 2015

Curry leaf powder


Curry leaves- fistful
Coriander seeds- 2 tbsp
Cumin seeds- 1/2 tsp
Methi seeds-1/2 tsp
Garlic-6 cloves
Tamarind - a small piece
Urad dal-2 tsp
Red chillies-8
Oil- 1 tsp


1. Heat oil and fry all ingredients except curry leaves, garlic and tamarind.
2. Transfer the fried ingredients onto a plate and let them cool down.
3. Now in the same pan fey curry leaves with little bit more oil if needed.
4. After all the ingredients cool down, grind with salt, garlic and tamarind.

This goes well with rice and is very healthy.

Podi chutney


Channa dal- 1 cup
Urad dal- 1/2 cup
Red chillies- 6 to 8
Cumin seeds- 1 tsp
Coriander seeds- 1 tbsp
Dry coconut powder-2 tbsp
Jaggery powder-1/2 tsp(optional)
Tamarind- small piece
Oil-1 tsp

1. Heat oil and fry all the ingredients adding one at a time (except tamarind and jaggery ) till raw flavor is lost.
2. After they cool down, grind with salt, tamarind and jaggery.

This goes well idli and dosa. This can be eaten with rice too.

Tuesday, January 6, 2015

Small onion/chinni ullipaya pulusu


Pearl onions:15
Ginger- garlic paste: 1/2 tsp
Coriander powder:2 tsp
Red chilli powder:1 tsp
Turmeric powder:1/4 tsp
Tamarind paste:1 tsp
Jaggery: 1 tsp
Rice flour:1 tbsp

For seasoning: mustard seeds, cumin seeds, red chillies, hing and curry leaves

1. Peel onions. ( easy way to do this is, soak onions in hot water for 10 mins and then cut the ends the 
Peel will come off easily.)
2. Heat oil and when it is hot add the seasoning stuff.
3. Then add onions, turmeric powder and ginger garlic paste and fry till raw flavor is lost.
4. Then add tamarind juice, coriander powder, red chilli powder, salt, jaggery and water and bring to boil.
5. Mix rice flour into paste with water and add it to the above and boil for 5 mins and turn off the stove.