Tuesday, March 6, 2018

Pulusu atukulu

Pulusu atukulu/Poha Puliyogre is a spicy and tangy dish made by using Poha and pulihora sauce. This is easy to make and can be served as breakfast or as a tea time snack. The tangy flavor from tamarind, spiciness from all the spices and the crunchiness from peanuts makes this dish so yummy to eat. Without further delay let me give you the recipe 😊:

Poha/Atukulu- 2 cups
For sauce:
Tamarind- Big lemon size
Red chillies-4
Sesame seeds-3 tsp
Coriander seeds-3 tsp
Cumin seeds-1 tsp
Fenugreek seeds- 1 tsp
Jaggery-2 tbsp
Turmeric powder-1/2 tsp
For seasoning: Mustard seeds, cumin seeds, red chillies, curry leaves, peanuts and hing.

1. First let us make the sauce:
  • Soak tamarind in 2 cups of hot water for 30 mins. Squeeze the juice and strain it to remove extra pulp and seeds and keep it aside.
  • Dry roast sesame seeds, coriander seeds, cumin seeds, red chillies and fenugreek seeds seperately and let them cool.
  • Once cool, grind them into powder.
  • Heat oil and add the ingredients mentioned in the seasoning. Add tamarind paste, salt, turmeric powder, jaggery and boil it for 20 minutes.
  • Now add the ground powder and simmer it til the mixture thickens. Let it cool.
  • Transfer the sauce into an airtight container.
2.  Soak poha in water for 5 to 7 minutes. Drain the water and squeeze poha so excess water comes out.
3. Add the tamarind paste to poha and mix. Adjust salt according to your taste and serve.

  • Tamarind sauce can be stored in the fridge for more than a month.
  • Same sauce can be mixed with rice to make temple style tamarind rice.
  • The sauce tastes better after it sits for at least an hour after the preparation. 

Sunday, February 18, 2018

Gobi Paratha

Wheat flour-2 cups
Water-1 cup

For stuffing:
Cauliflower/gobi- 2 cups
Turmeric powder-1/4 tsp
Red chilli powder-1 tsp
Coriander powder-2 tsp
Cumin powder-1/2 tsp
Amchur powder-1/2 tsp
Garam masala powder-1/2 tsp
Cilantro-a few sprigs, finely chopped


  1. Mix wheat flour,salt and water into a dough and knead it well and keep aside.
  2. Grate cauliflower.
  3. Heat 2 tsp of oil and add grated cauliflower. Add all the dry masalas and fry till cauliflower gets cooked. We already out salt in the dough so don't add too much to cauliflower.
  4. Let the mixture cool.
  5. Divide the dough into balls and roll each ball into a disc. Put stuffing in the middle of the disc and close all the sides and roll it again.
  6. Heat tawa and put the rolled our paratha on the pan and fry till it turn golden brown. Drizzle oil while cooking and add a dollop of butter before serving.
  7. Serve with raita and pickle.

Sunday, February 11, 2018

Karam dosa (Dosa with red chutney)

One of my favorite breakfast options. My mom makes them the best. These dosas are very popular in Rayalaseema region of Andhra pradesh, India. Red chutney tastes so good that it takes a regular dosa to a next level. Let us get to the recipe without any delay.


Dosa batter:

Rice-4 cup
Urad dal- 1 cup
Fenugreek seeds- 1/4 tsp

For red chutney:
Roasted channa dal-1/4 cup
Dry coconut powder-1/2 cup
Red chilli powder-1 tsp
Garlic pods-1


1. Soak rice and dal in the water for 4 hours. Drain and then grind them into a smooth batter.
2. Let it ferment for 8 to 10 hours and then you can use it right away or refrigerate for later use.
3. To make chutney, grind roasted channa dal, salt, coconut powder, garlic and red chilli powder into powder.
4. Then add onion and grind it into a paste.
5. Heat a non stick griddle. Pour a 1/4 cup of batter in the center of the pan and spread it in circular motion to a diameter of 7 to 8 inches. Drizzle oil on the sides and let it cook for a minute.
6. Spread the red chutney and sprinkle some Pappula podi (optional) and serve it with coconut chutney or any chutney of your choice.

- If you like your dosa to be crispier then cook it on both sides before applying the chutney.
- Pappula podi is optional. You can sprinkle it if you want to reduce the spiciness of the chutney.

Friday, February 9, 2018

Tortilla Pizza

Flour tortilla-1 
Ketchup-1 tbsp
Mozzarella cheese-1/4 cup

  1. Heat the tawa and cook the tortilla on a low flame. 
  2. When it start turning brown, take it off the tawa and put it on a plate and spread the sauce and put cheese.
  3. Now put the tortilla back on the tawa and cook till you see the cheese starting to melt. 
  4. Cut into pieces and serve.

Friday, January 19, 2018

Masala Pasta

Pasta with Indian twist

This is an Indian style pasta recipe made with penne pasta and loaded with spices to satisfy the Indian taste buds. 😏 This is a quick and easy to make dish which can be prepared under 25 minutes.


Penne pasta-2 cups
Tomatoes-3 to 4
Ginger-garlic paste-1/2 tsp
Cumin powder-1/2 tsp
Coriander powder-1 tsp
Red chilli powder-1 tsp
Black pepper-1/2 tsp
Oil-4 tsp
Milk-1/2 cup (optional)
Carrot and Peas-1/2 cup
Coriander leaves-2 tbsp
Italian spice blend-1 tsp (optional)

  1. Boil pasta according to the instructions given on the packet. Drain and keep aside.
  2. Heat oil in a pan and add chopped onions, ginger-garlic paste and fry till the raw flavor is lost and onions turns translucent.
  3. Grind tomatoes and add the puree to the onions and fry till oil leaves the sides.
  4. Add all the dry powders and mix well. Now add the milk and bring the sauce to boil.
  5. Add the vegetables, salt and mix. Add 1/2 cup of water, cover and cook till vegetables become soft.
  6. Once veggies are done, add the pasta, Italian spices and mix well. 
  7. Garnish with coriander leaves and serve it hot along with garlic bread or some kind of soup.
  • I used penne pasta but you can use other varieties too.
  • You can add Parmesan or cheddar cheese while serving. 
  • I added only carrots and peas because we have a picky eater here but you can add other veggies like capsicum, broccoli etc.
  • You can customize this even more by adding more spices like cinnamon,cloves, cardamom, garam masala powder etc.
  • If you don't like ginger in your pasta then you can just add crushed garlic cloves.
  • Italian spice blend is optional too. Since I have that powder at home I added it. 

Paneer Bhurji

Inspired by Sanjeev Kapoor's "Masaledar tofu bhurji". This goes well with chapathi or plain parathas. Also can be used to make rolls or sandwiches. Bhurji means scrambled. So this is a scrambled paneer curry.


Paneer- 200gms, crumbled
Green chillies-4
Ginger- a small piece, grated
Turmeric powder-1/4 tsp
Cumin powder-1/2 tsp
Coriander powder-2 tsp
Red chilli powder-1 tsp
Coriander leaves- for garnish

  • Heat oil and fry onions along with ginger.
  • In a cup take all dry powders and make it into a paste with half cup of water.
  • After onions turn translucent, add tomatoes and fry till they are mushy.
  • Add the masala paste and fry till oil starts leaving the sides.
  • Now add paneer, salt and fry for 1 or 2 minutes. Don't let paneer cook for long. It should be soft when you take a bite.
  • Garnish with coriander leaves and serve.

Monday, December 4, 2017

Mysore Rasam

Mysore Rasam is one of the delicious foods from Karnataka. The freshly ground powder gives such a nice flavor and refreshing taste to it.  I feel the ingredients that gives the flavor to this rasam comes from coconut. This can also used as a soup to soothe problems related to common cold because of pepper. Without any delay, lets look into the recipe:


For the powder:

Coriander seeds-2 tsp
Cumin seeds-1/2 tsp
Channa dal-2 tsp
Black pepper-7 or 8 ( depending on your spice level)
Red chillies-3
Dry coconut powder-4 tbsp
Curry leaves-4 or 5

For Rasam:

Cooked Toordal-1/2 cup
Tamarind juice-1/2 cup
Turmeric powder-1/4 tsp
Jaggery- 1 tsp
Water-2 cups
Coriander leaves- a few, finely chopped

For seasoning: Oil, Mustard seeds, cumin seeds, red chillies, curry leaves

  1. Dry roast all the ingredients required for making the powder except coconut powder.
  2. Add coconut powder almost in the end when the rest of the ingredients are fried well. Fry coconut for only two minutes.
  3. Let them cool and then grind them into powder.
  4. I cook tomatoes in microwave for 1 minute and then grind it into paste.
  5. Now take a deep vessel and add tomato paste and tamarind juice and bring it to boil. You can add little water if you want.
  6. Now add toor dal, turmeric powder, salt, 1 1/2 tsp rasam powder, jaggery and boil till it becomes frothy.
  7. Meanwhile in other kadai, heat oil and add all the seasoning ingredients and let them splutter.
  8. Now pour this seasoning over the rasam, mix well  and finally garnish with coriander leaves.
  9. Serve with rice, dal and pappad.

  • You can add fresh coconut instead of dry coconut too but then you have to use the extra powder as soon as possible. That's why I used dry coconut so I can store it and use it whenever I want.
  • Add ghee after you add the seasoning stuff to oil that will give more taste to the rasam.

Tuesday, November 28, 2017

Gongura pulohora

Gongura is one of my favorite leafy vegetable.  I first ate this rice at a friend's house and loved it so much and got this recipe from her. The tanginess of the gongura and the spiciness of the other ingredients makes this rice so delicious to eat. As I am typing this recipe my mouth is watering and I am craving to eat some of this now.😊 Here is the recipe for you to try.


Cooked Rice- 2 cups
Gongura leaves- 2 cups
Salt- according to taste
Turmeric Powdering-1/2 tsp
Mustard seeds-1 tsp
Fenugreek seeds-1/2 tsp
Red chillies-5

For seasoning: Mustard seeds, Fenugreek seeds, Cumin seeds, Red chillies, Curry leaves, hing and Peanuts.


  1. Heat 1 tsp of oil and fry mustard seeds, fenugreek seeds and red chillies and keep aside.
  2. In the same pan add 2 tsp of oil and fry gongura leaves till they loose their rawness and turn dark green. 
  3. After the fried ingredients cool off, first grind mustard seeds mixture into powder and then add gongura leaves and grind them into paste.
  4. Take the cooked and cooled rice into a wide dish. Add turmeric powder, salt, few curry leaves and a tsp of oil and mix.
  5. Now add the gongura mixture to the rice and mix well.
  6. Heat 3 tsp of oil and add the seasoning ingredients and fry till peanuts are nicely roasted.  Add these fried ingredients to the rice and mix well.
  7. Serve this rice with pappad or fryums. 

Thursday, October 19, 2017

Saggubiyyam Payasam


Saggubiyyam or Sago- 1/2 cup
Whole milk-2 cups
Water-2 cups
Sugar-1/4 cup
Cardamom powder-1/2 tsp
Ghee-1 tbsp.
Cashews-2 tbsp.
Raisins-1/2 tbsp.

  1. Rinse Sago and soak them in a thick bottomed pan for 30 minutes.
  2. Put the pan along with water on the stove and cook for 4 to 5 minutes or till sago turns transparent.
  3. Meanwhile boil milk and add it to the pan and cook.
  4. Add sugar and cardamom powder and simmer for 20 minutes. Keep stirring in the middle so it won't get burnt.
  5. Heat 1 tbsp. ghee and fry cashews and raisins and garnish the Kheer. 

Friday, October 6, 2017

Coconut rice with coconut milk

Rice cooked in coconut milk and spices. I generally add coconut milk to my gravy curries to give the rich flavor but this time I tried adding it to the rice. The aroma when the rice was cooking in coconut milk and spices was so nice and tempting and the taste was simply superb. If I have to describe it in my mother tongue, Telugu, I would say " చాలా కమ్మగా ఉన్నింది". 


Basmati Rice-1 Cup
Coconut milk-1 Cup
Water-3/4 cup
Green chillies-3
Peas-1/2 cup
Mint leaves-a few
Ginger-garlic paste-1 tsp
Turmeric powder-1/4 tsp
Black Pepper-1/2 tsp
Cinnamon-1/2 inch stick
Cumin seeds-1/2 tsp
Bay Leaves-2
Curry leaves-a few
Oil-4 tsp
Ghee-1 tsp

  1. Heat oil and ghee and add cloves, cinnamon, cardamom, cumin seeds, bay leaves and curry leaves and fry for few seconds. Now add cashews and fry till they turn golden brown.
  2. Add chopped onions, chopped green chillies, ginger-garlic paste and turmeric powder and fry till the raw smell of onions and ginger-garlic paste is gone.
  3. Now add peas and fry for few minutes. Add salt and pepper powder.
  4. Add this mixture to rice and then add coconut milk and water and mix. Adjust salt and cook in the pressure cooker or rice cooker.
  5. Serve with any gravy curry and Raita.