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Wednesday, March 4, 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, March 1, 2015

Beerakayi thokku mirappodi


Beerakaya thokku/ ridge gourd peel-1 cup
Green chilies-3 or 4
Onion- 1/2 
Pappulu/dhalia- 3 tbsp
Coriander seeds- 2 tbsp
Ginger- garlic paste- 1/2 tsp

1.  Wash the peel well in the water.
2. Grind all the ingredients except the peel. Then add the peel and grind it to smooth paste with very little or no water.
3. Heat oil in a pan and fry the paste till it becomes little crunchy. You need to put more oil in this and keep stirring in the middle otherwise it will get burnt.

Khova balls

Condensed milk- 1 can
Yoghurt-3 tbsp
Ghee-1 tbsp

1. Mix condensed milk and yoghurt in a shallow microwave safe dish and cook for 2 minutes and mix.
2. Heat it in microwave again for 2 more minutes. Now it will be little curdled. Add ghee and cook in microwave for 2 minutes. If you still see water then cook for 1 more minute,
3.  Let it cool. Grease your hands with oil and make laddoo or you can just eat it like that. 

Got this recipe from 

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.

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.