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. 

Thursday, October 5, 2017

Tomato peanut chutney

Peanuts:1/2 cup
Tomatoes-2 cups
Red chillies-2
Green chillies-3
Turmeric-powder-1/4 tsp
Seasoning: mustard seeds, cumin seeds, red chillies and curry leaves.

1.  Dry roast peanuts and keep them aside.
2. Heat 2 tsp oil and fry red chillies for a minute. Add tomatoes and green chillies and cook till tomato pieces become soft. While the pieces are frying add turmeric powder and salt.
3. Let the mixture cool.
4. First grind peanuts and then add tomato mixture and make the chutney.
5. Heat oil and add seasoning ingredients and cook till they splutter and then add it to chutney.

Serve this chutney with Dosa, Idli, Uthappam etc.

Tuesday, October 3, 2017

Besan Dosa

This is a instant dosa recipe which requires no soaking or no fermentation. 


Besan/Senagapindi/Gram flour-1 cup
Rice flour-1/4 cup
Red chilli powder-1/2 tsp
Onion-1,cut into small pieces
Coriander leaves/cilantro
Cumin seeds-1/2 tsp

  1. Mix Besan, rice flour, salt, red chilli powder, cumin seeds. Add water and make dosa like batter.
  2. Heat a griddle and drop a ladleful of batter and spread it in circular motion like dosa. Now sprinkle shredded onion and coriander leaves on top. Drizzle oil on sides and cook till it cooked on both sides.
Serve this dosa with any kind of chutney or pickle.

  • Instead of red chilli powder you can finely chop green chillies and add them along with onion and cilantro.
  • You can also add a 2 tsp of Sooji if you want your dosa to be more crispy.
  • You can either mix onion, cilantro and green chillies into the batter or add them separately.

Thursday, September 28, 2017

Chayote Squash and coconut curry


Chayote Squash - 2, cut into small cubes
Ginger- a small piece, grated
Onion-1, chopped fine
Green chillies-6
Shredded coconut-1/2 cup
oil-4 tsp
Seasoning: Mustard seeds, cumin seeds, urad dal, red chillies, curry leaves and hing.

  1. Heat oil and add seasoning ingredients. When they splutter add onions and ginger and fry till raw smell is gone.
  2. Add chayote squash and cook covered till the squash cubes get soft.
  3. Meanwhile grind green chillies and coconut.
  4. Add salt to squash and coconut mixture to the curry and fry for 2 minutes and turn the stove off.
This can be served with Rice or Roti. 

Tuesday, September 26, 2017

Masala Vada

Best snack for tea time but can also be eaten for breakfast.


Chana Dal-1 cup
Ginger- a small piece
Green chillies-5 or 6
Cilantro/Coriander leaves
Mint leaves
Oil- for deep frying

  1. Soak Chana dal in water for 2 to 3 hours. 
  2. Take a little of soaked Chana dal aside and grind the rest with ginger and green chillies. Vada batter should not be runny.
  3. Chop onions, cilantro and mint leaves finely and add it to the batter. Add salt.
  4. Heat the oil and take a little bit of batter onto your fingers and give the shape of the vada with your thumb and drop it in the oil and deep fry till the vada turns golden brown in color. Do the same with rest of the batter.
Serve Vada with any kind of chutney or ketchup.

  • Some people add cinnamon to the batter but I kept it simple for the sake of my fussy eater.

Friday, September 22, 2017

Sorakaya senagapappu koora


Bottle Gourd-1, Cut into  small cubes
Chana dal-1/2 cup
Ginger-Garlic paste-1/2tsp
Turmeric powder-1/4tsp
Red Chilli Powder-1 tsp
Coriander Powder-2 tsp
Garam masala powder-1/2 tsp
Salt- according to taste
Seasoning: Mustard seeds, Cumin seeds, Red chillies and Curry leaves

  1. Soak Chana dal in water for 1/2 hour to 1 hour.
  2. Heat oil and add the ingredients mentioned under Seasoning category and let them splutter.
  3. Now add onions, ginger-garlic paste, turmeric powder and fry till onions becomes translucent and raw smell of ginger-garlic is gone.
  4. Now add bottle gourd cubes and fry till they becomes little soft.
  5. Add tomatoes and fry for 2 minutes and then add coriander powder, red chilli powder, garam masala powder, salt and fry till the oil leaves from the sides.
  6. Now add chana dal and add 1 1/2 cups of water and cover and cook till dal becomes soft and not mushy. You can also cook this in pressure cooker and cook for 2 whistles.
  • If you like it more tangy then you can also add tamarind paste to it.
  • This goes well with rice or roti. 

Friday, September 15, 2017

Veg Hakka Noodles


Noodles-1 packet
Vegetables- Onions, Carrots, Beans, Cabbage and green peppers- cut into thin strips
Red chillies-5
Garlic-2 cloves
Soya sauce-2 tbsp.
White pepper powder- 1 tsp
Vinegar-2 tsp

  1. Boil noodles according to instructions given on the package. Drain and put some oil on noodles and gently mix. Let them stay in the colander.
  2. Make a paste of red chillies and garlic.
  3. Heat oil in a pan and fry the veggies. When they become soft add salt, pepper powder, red chilli paste, Soya sauce and Vinegar and let it cook for 30 seconds.
  4. Now add noodles and mix nicely with the above mixture and let it cook for 2 minutes.
  5. Serve hot.
  • In the red chilli paste, you can add green chillies instead of red chillies.
  • If you want sweet and tangy flavor for your noodles then you can add a little bit of tomato ketchup.

Wednesday, September 13, 2017

Masala Bhaat


 Basmati Rice - 2 cups
Vegetables (Potato, Carrot and Peas)- 1 cup
Ginger-garlic paste-1 tsp
Cinnamon-1/2 inch stick
Cumin seeds-1 tsp
Red chilli powder- 1-2 tsp
Coriander powder-2 tsp
Pepper powder-1 tsp
Garam masala-1/2 tsp
Turmeric powder-1/2 tsp
Lemon juice-1tbsp
Coriander leaves/Cilantro- for garnishing

  1. Heat oil and ghee. Add cumin seeds and whey start to splutter add cloves, cinnamon, cardamom and curry leaves and fry for a minute. While they are frying add cashews and fry till they turn golden brown.
  2. Now add onions, turmeric powder, ginger-garlic paste and fry till the raw flavor is gone.
  3. Add vegetables and fry till they become soft.
  4. Now add all the dry masalas and fry for a minute.
  5. Add the above mixture to the washed rice and mix well. Add salt, and 3 cups of water and cook. I made it in rice cooker but you can also cook on stove top in a deep pan.
  6. When the rice is done add lemon juice and mix. Garnish with cilantro and serve it with any gravy curry and Raita.
  • You can add green chilli paste instead of red chilli powder
  • If you have leftover rice then after frying all the masala, add the rice and fry for 5 minutes and turn it into masala fried rice.

Monday, August 28, 2017

Masala Upma


Sooji- 1 cup
Water- 2.5 cups
Onion- 1
Green chillies-3 or 4
Ginger- a small piece
Peas-1/2 cup
 Turmeric powder- 1/2 tsp
Oil- 4 tsp
Ghee-1/2 tsp( optional)
 Lemon juice- 1 tsp( optional)
For tempering: mustard seeds, cumin seeds, red chillies, curry leaves, cinnamon and cloves


1. Heat oil and add the tempering ingredients and fry for a minute. Add cashews and fry for one minute.
2. Add onions, ginger, green chillies, turmeric powder and fry till onions turn translucent.
3. Now add chopped potatoes, carrots and peas and fry till they soften and then add tomatoes and fry till tomatoes become mushy.
4. Now add 3 cups of water and bring it to boil. Add salt and ghee.
5. Reduce the flame and slowly add sooji  while continuously stirring so no lumps are formed. Let sooji absorb the water and then cover and cook for 2 minutes and then switch off the stove. Squueze lemon juice onto upm and mix. Serve with any pickle or podi of your choice. ( my favorite combo is Upma and Mango pickle mmmmm... yummm....)

Note: some people like to dry roast sooji till the raw flavor is gone but don't do it. If you roast it then upma that comes out will be dry but I like it little runny.