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Monday, February 9, 2015


Rice-1/4 cup
Urad dal- 1/4 cup
Channa dal-1/4 cup
Moong dal-1/4 cup
Toor dal-1/4 cup
Red chillies-2 or 3
Cumin seeds-1/4 cup
Coriander leaves
Onion- cut into small pieces

  1.  Soak all the dals and rice for 2 to 3 hours and grind then with ginger, red chillies, cumin seeds and salt. No fermentation is needed for this batter. It can be used right away.
  2.  Spread the batter just like dosa and sprinkle onions and cilantro and serve with tomato chutney or ginger chutney.

Thursday, January 29, 2015

Potlakaya kura( snake gourd curry)


Potlakaya(snake gourd)- 1 big one, peeled and cut into cubes
Ginger powder-1/4 tsp
Turmeric powder-1/4 tsp
Red chilli powder- 1 tsp
Shredded coconut-2 tbsp
For seasoning: mustard seeds, cumin seeds, red chillies, channa dal, hing and curry leaves.

1. Heat oil and when it is hot add the seasoning ingredients and let them splutter. I like more channa dal in my curry but its up to you how much you add.
2. Now add onions,turmeric and ginger powder and fry for some time.
3. Then add potlakaya pieces and cook with the lid closed. This vegetable cooks very fast.
4.  When the potlakaya pieces become soft, add salt, red chill powder and fry. Finally add coconut and cook for 2 minutes and switch off the stove. 

Sunday, January 25, 2015

Pepper rasam ( miriyala charu)


Tamarind paste- 1 tbsp
Jaggery-1 tbsp

To grind:
Cumin seeds-1/2 tsp
Peppercorns-1/2 tsp
Garlic pods-2

For seasoning:
Mustard seeds, cumin seeds, red chillies and curry leaves.


1.  Grind pepper, cumin and garlic.
2.  Squeeze juice from tomatoes and put it for boil along with tamaind juice and warer.
3. When the raw smell disappears add salt, the powder, jaggery and cilantro and bring it to boil.
4. Heat oil in a pan and add seasoning and let them splatter. Then add that to the rasam.

Paneer rolls

For recipe go to:

Paneer rolls

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.