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Kadai Keema


600g minced lamb (keema)
1 cup yoghurt
10g ginger-garlic paste
10ml lemon juice
10g garam masala
3/4 cup capsicum (red, green and yellow)
Green chillies, slit lengthwise
Coriander powder
Cumin powder
Tomato, finely chopped
Kadai masala, (readily available at Indian supermarkets)
Oil, for frying
Salt, to taste
Fresh coriander, chopped,
for garnishing
Ginger, julienned, for garnishing


Mix together keema, ginger-garlic paste, yoghurt, lemon juice, garam masala and seasoning in a large bowl. Cover and refrigerate, allowing the keema to marinate for three to four hours. Heat oil in a frying pan on medium heat. Add green chillies and sauté till they start to sizzle. Add the marinated keema, along with the marinade. Stir for five to seven minutes without breaking the pieces. Add tomato, capsicum, coriander and cumin powders, then sauté well. Sprinkle some water over the keema. Cover the pan and let it cook until done. Ideally, a bit of thick sauce should remain. Place keema in a serving dish and garnish with ginger juliennes and fresh coriander. Serve with chapatis.

Kesar pista kulfi


1.5l milk
50g sugar
5g cardamom powder
10g pistachios, chopped
Saffron strands, a pinch
20g khoya (dry condensed milk), grated


Bring milk to a boil in a deep frying pan and allow it to reduce till it attains a thick and creamy consistency. Add grated khoya and sugar and let it boil for two more minutes. Remove the milk from the heat and let it cool. Once cool, add cardamom powder, pistachio, and saffron to the milk. Pour the mixture
in kulfi (conical ice lolly) moulds and deep freeze for four hours. When the kulfi is set, take out from the mould and cut the shapes into two pieces. Garnish pieces with saffron strands and serve immediately.

Kashmiri Pulao


500g long grain basmati rice
100g red onion sliced
5g cinnamon
5g cardamom
5g clove
1/2 tsp turmeric powder
1g saffron
100ml warm milk
20g walnut
20g cashew nuts
1 litre hot water
50ml oil
Salt, to taste


Wash and soak rice for 30 minutes. Soak half the saffron in milk. Heat oil and fry onions till golden brown. Drain and keep aside. In the same oil, fry whole spices and turmeric for a few seconds. Then add rice and sauté gently till all the moisture dries up. Add saffron-infused milk and hot water. Mix gently. When the rice is al dente, add the remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts and cashews.

Honey Glazed Cookie

All Purpose Flour – 2 cups
Butter – 1/2 cup
Olive oil or vegetable oil – 1/4 cup
Sugar – 1/3 cup
Baking Soda – 1 tsp
Orange Juice – 1 tbsp

For the Dip
Sugar – 3/4 cup
Honey – 1/3 cup
Chopped nuts (I used chopped Pista and raisins)

1. In a bowl, beat the oil and butter until blended well using a hand mixer. Add in sugar, orange juice and baking soda and mix well.
2. Add flour little by little, using a spatula mix the dough well and make a soft dough.
3. Make small lemon size balls and flatten each balls 1/2 inch slices. (I flatten it with my hands) Using a cookie cutter or with moulds cut into any shapes as you like.
3. Place the slices on a baking sheet or a tray lined with aluminium foil and bake at 350 degrees for 10 to 12 mins or until nice brown. (check it in the middle, it tend to be brown very quick) Remove it from oven and cool it.
4. In a pan combine sugar, honey and 1/2 cup of water and boil it for 5mins. remove the syrup from fire and dip each cookie in the warm syrup and sprinkle immediately with chopped nuts. Dry it and enjoy

Carrot Noodles Soup

Onion – 1/2 sliced
Carrot – 1 or 2 cut into slices
Noodles – 1/4 packet
Tomato sauce – 1/2 cup
Chilly powder – 1/4 tsp
Cumin powder – 1/4 tsp
Pepper powder – 1/8 tsp
Butter – 2 tbsps
Cilantro for garnish

1. Heat 2 tbsps of butter in a pan and saute the sliced onion until soft, add the sliced carrot and fry for few more minutes. Add the vegetable broth or water allow it to cook, then add the noodles. Cover and cook it for two more mins.
2. Add the tomato sauce, Chilly powder, cumin powder, pepper powder and mix it well and cook it on low flame for few more minutes. Add salt and cilantro.
3. Once you see the shiny top switch off the gas and serve hot with any bread. Makes 2 servings

Mor kulambu with coconut milk

Bittergourd / Pagarkai - 1
Onion – 1/2 medium size
Tomato – 1/2
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Corriander powder – 1/2 tsp
Coconut milk – 1/2 cup
Beaten curd / Yoghurt – 1/2 cup
Green chilly slited -1 or 2 as per ur taste
Cumin – 1/2 tsp
Buttermilk – 1/4 cup or yoghurt – 1 tbsp

1. wash and slice the bittergourd and put it on buttermilk with little salt and keep it aside for 15 mins. ( this will reduce the bitterness of the bittergourd, if u dont have buttermilk take 1tbsp of curd or yoghurt , add water and beat it well) . Drain the buttermilk after 15 mins and rinse the bittergourd slices with cold water for four or five times.
2. Heat little oil in a pan and fry the bittergourd slices till brown.
3. Add the sliced onion, fry till soft and add the green chilly, turmeric, chilly and corriander powders.
Add the sliced tomato and cook for two more mins.
4. Add the coconut milk and cover it with a lid and cook it low flame for few more minutes. Once the raw smells goes off turn off the gas.
5. After 1 or 2 mins add in the beaten yoghurt or curd and mix it well. Finally add the salt.
6. For seasoning , heat little oil pop mustard and cumin and pour over the kulambu and enjoy with rice.
Dont add the beaten yoghurt, while the kulambu is boiling.
Add salt after adding the yoghurt. I made coconut milk by grinding fresh coconut, you can use any canned coconut milk. (Never used canned coconut milk and I have no idea which brand is good)

Chocolate Coconut Bars

unsalted melted butter – 1/2 cup
Egg – 1
All purpose flour – 1/4 cup
Sugar – 1/2 cup
Unsweetened Coco powder – 1/4 cup
salt – 1/4 tsp

All purpose flour – 1 cup
Sweetened shredded coconut – 7 ounce , 1/2 cup for sprinkling
Eggs -2
Sugar – 3/4 cup
Vanilla essence – 1/2 tsp

Preheat the oven to 375 degree.
1. In a mixing bowl , pour the melted butter, sugar and salt and whisk it together . Then add egg, coco powder, flour and using a rubber spatula mix it well until smooth.
2. Take a baking pan and place a aluminum foil and butter the bottom and sides of the foil and spread the prepared batter over this and bake it for about 10 to 15 mins. Remove it from oven and cool it.

1. In a bowl whisk eggs, sugar and vanilla essence, mix in flour and coconut.
2. Spread this mixture over the prepared chocolate base and evenly spread it.
3. Sprinkle the reserved 1/2 cup coconut and bake for 25 to 30 mins in 375 degree. (insert a tooth pick and check , if it comes out clean remove the cake from the oven) Take it out from the pan and cut into bars and store in an airtight container for 3 to 4 days.

Ridged Gourd Curry

Ridged Gourd / Peerkankai – 2 medium
Onion – 1 big
Tomato – 1 medium
Green Chilly – 2
Tamarind Paste – 1 tsp
Cumin – 1/2 tsp
Red Chilly – 1

1. Peel off the skin of the Ridged gourd and cut into small cubes.
2. In a pressure cooker add the rigded gourd pieces, chopped tomato and slited green chilly , tamarind add enough water and pressue cook it.
3. Heat little oil in a pan, pop cumin and add the chopped onion and fry until soft and add it to the cooked ridged gourd add salt. mash it with the back of the spoon.
(If it is too watery , cook it for few more mins after mashing it)

Yellow Pumpkin Curry

Yellow Pumpkin – 1 medium slice
Channa Dal / Kadala paruppu – 1/2 cup
Onion – 1 small
Green chilly – 2 to 3
Turmeric – 1/4 tsp
Asafoetida a pinch

To grind
Grated coconut – 3 to 4 tbsps
Fennel – 1/4 tsp

Red chilly – 1
Curry leaves few

1. Pressure cook the channa dal with enough water, turmeric and asafoetida. (Dont over cook the dal )
2. Chop the pumpkin into small cubes. Grind the coconut with fennel.
3. Heat little oil in pan, pop mustard , cumin, red chilly , few curry leaves. Add the chopped onion and fry until soft.
4. Add the chopped pumpkin cubes, slited green chilly, little water and cover it and cook until the pumpkin is soft.
5. Add the ground coconut paste ,cooked channa dal, salt and cook for further few mins.

Mixed Vegetable Bonda

Potato , Beans, Carrot, Green peas – 3 cups chopped
Onion – 1/2 chopped
Green chilly – 3 to 4
Ginger/ garlic paste – 1/2 tsp
Turmeric – 1/4 tsp
Garam Masala – 1/4 tsp

1. Wash and chop all the vegetables into equal sizes except green peas.
2. Heat little oil in a pan, add the chopped onion , green chilly and ginger garlic paste and fry until soft. Add turmeric powder.
3. Add the chopped vegetables and saute it until the vegetables become soft. Finally add the garam masala, cilantro and salt. Turn off the heat and let the vegetables cool. Mash it coarsley and make small balls.

For the batter.
Gram Flour / kadalai Mavu – 1 cup
Rice Flour – 1/4 cup
Red chilly powder – as per ur taste
Baking Soda a pinch (optional)

Mix all the ingredients together by adding enough water make a thick batter. Dip each vegetable balls in the batter and deep fry until brown and serve with coconut chutney or green chutney. Good tea time snack.
Makes 8 to 10 bondas.

Ribbon Pakoda

Rice Flour – 2cups
Garam Flour / kadalai Mavu – 1cup
Chilly powder – 1 tsp
Butter / oil – 2 1/2 tsp
Asafoetida – 2 pinches

To Grind (this is for method -2 , not for method 1)
Red Chilly – 3 to 4
Fennel – 1 tsp
Garlic – 4 pods
Ginger – 1/2 inch (Grind these coarsley and take the juice from the mixture. Adjust the spices as per your taste)

How to
Method 1. Mix Rice flour and Garam flour in a bowl, add chilly powder, asafoetida, butter, salt and add enough water and knead the dough. In your murukku press, place the pakoda plate and load the dough and press it directly into the hot oil. Fry for few minutes, turn it over and fry until brown and crisp. Drain it from oil once it is done.

Method 2: If you want an extra spicy flavor, follow this method. Everything is same as method 1, instead of chilly powder, use the juice from the spice mix. Rest all the ingredients are same.

Note: The dough should not be too watery.

Sweet Corn Meal Pudding

Butter – 1/4 cup
Vegetable shortening – 2 tbsps or olive oil – 2 tbsps
Corn flour (Masa Harina) – 1/2 cup
Water – 4 to 5 tbsps

Corn meal – 3 tbsps (looks like sooji/rava)
Corn Kernels – 3 tbsps canned or frozen
Sugar – 1/4 cup
Whipping Cream – 3 tbsps
Baking Powder – 1/4 tsp
Salt a pinch

1. Mix butter and shortening together in mixing bowl and mix until creamy.
2. Add corn flour little by little and mix thoroughly. Add water and make like a cookie dough. Add the corn kernels.
3. In another bowl add corn meal, whipping cream, sugar, baking powder, salt and mix well.
4. Combine this two mixtures together and mix until well blended.
5. Pre heat the oven to 350 degrees.
6. Grease the baking pan with butter or oil , pour the mixture cover it with a aluminium foil and bake for about 25 to 30 mins.
7. Remove it from oven and cool it and serve as a dessert, or with breakfast, lunch or dinner. Makes 2 to 3 servings

Bok Choy Poriyal

Bok Choy / Chinese Cabbage – 3 medium size
Shallot Onion – 3 to 4
Cumin seeds – 1/2 tsp
Grated Coconut - 2 tbsps
Garlic pods – 2
Green chilly – 2

1. Wash and chop the leaves.
2. Grind green chilly, cumin, garlic, coconut into a coarse paste.
3. Heat little oil and pop mustard, add the sliced onion fry for a minute. Add chopped leaves and fry for 2 to 3 mins. Add the ground paste , salt and sprinkle little water and cover it with a lid and cook for few more mins.
4. Open the lid and fry until all the water evaporates and the leaves cooked well. Serve with white rice as a side dish

Vegetable Kurma

Potato, Cauliflower, Green beans, Carrot – 2 cups cubed
Onion – 1/2 sliced
Tomato Paste – 11/2 tsp or tomato – 1 (if using tomato, put it in hot water for 5 mins remove the skin and extract the juice)
Red chilly powder – 1tsp
Corriander powder- 11/2 tsp
Pepper powder- 1/8 tsp
Cumin – 1/4 tsp
Fennel- 1/4 tsp
Coconut milk – 1/2 cup

To grind
Coconut – 3 tbsps
Green Chilly – 2
Khus Khus – 1/4 tsp
Garlic pods – 2
Cashew nuts – 5 to 6
Shallot Onion – 3
Cilantro – 3 tbsps chopped
Grind all the above into a smooth paste.

1. Heat little oil and pop cumin and fennel. Add the sliced onion and fry until soft. Cook the vegetable seperately and keep it ready.
2. Add the ground paste, chilly, corriander and pepper powders and fry for 3 mins add the cooked vegetable and cook for about 10mins.
3. Add the coconut milk & tomato juice and cook until oil comes out from the gravy.
Goes very well with Pulav, Chapathi, Poori and Idly.

Carrot Rice

Basmati rice – 1cup
Grated carrot – 1 cup
Onion – 1/2 sliced
Green chilly – 2 slited
Cumin seeds – 1/2 tsp
Chilly powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Garam masala or pulav masala- 1/2 tsp
Lemon juice- 1/2 tsp
Broken Cahew nuts – 5 to 6

1. Wash and cook the rice seperately with 2 cups of water. Spread in on a tray and let it cool.
2. Heat little ghee or oil in pan, add the cumin, cashew nuts, green chilly fry it for a min. Add turmeric, chilly powder and then the grated carrot.
3. Once the carrot is done add garam masala and cilantro.
4. Finally add the cooked and cooled rice adjust the salt , add lemon juice, mix it gently and serve with raita.

Mushroom Egg Curry

Eggs – 4
Mushroom – 6
Potato – 1 small
Red onion – 1 medium
Tomato – 2 medium
Red chilly powder – 1 tsp
Turmeric – 1/4 tsp

To grind
Coconut – 3 tbsps
Ginger garlic paste – 1 tsp
Cardamom – 3
Cloves – 2
Cinnamon – 1 inch
Cashew nuts or almonds – 5 to 6
Cilantro – 1 tbsp
Mint – 8 to 10 leaves

1. Grind all the ingredients “to grind” into a very smooth paste adding little water(I used the kitchen aid coffee grinder).
2. Heat oil in the pan fry the sliced onion until soft add the chopped tomates and fry till it mashed well and oil seperates.
3. Now add red chilly, turmeric powders, ground masala fry for 3 to 4 mins.
4. Add the mushroom and pototo pieces, add two cups of water add salt and cover it with a lid and cook for 8 to 10 mins.
5. In the mean time boil the eggs for 10mins, remove the shells and make some slits over the egg and keep it ready.
6. Once the curry starts to thicken add the eggs and chopped cilantro mixed it once and cook for further few mins.
7. Now the delicious curry is ready to go.

Coconut chutney

Grated Coconut – 1/2 cup
Green Chillies – 3 to 4 ( as per ur taste)
Fried gram dal / Pottu kadalai – 2 tbsps
Garlic – 1 pod
Tamarind paste – 1/8 tbsp
Curry leaves – few (optional)
Chopped Cilantro few (optional) gives a nice green color to the chutney and a great smell.

For Seasoning
Shallot onion – 2 chopped

1. Grind all the ingredients together into a smooth paste with little water if necessary.
2. Heat little oil in a pan and pop mustard and add the chopped onion and fry till brown and pour it over the chutney.Delicious coconut chutney it ready to serve. Goes very well with Idly, dosai and pongal, vadai ….

మామిడి బొబ్బట్లు

కావలసిన పదార్థాలు:

మామిడికాయ తురుము - అరకప్పు;
క్యారెట్‌ తురుము - కప్పు;
బీట్‌రూట్‌ తురుము - పావుకప్పు;
పచ్చికోవా - కప్పు;
మైదా - మూడు కప్పులు;
నెయ్యి - కప్పు;
పంచదార - రెండు కప్పులు;
యాలకుల పొడి - టేబుల్‌ స్పూను;
ఉప్పు - చిటికెడు;
నూనె - తగినంత.


మైదా పిండిలో ఉప్పు, మూడు చెంచాల పంచదార, పాలు చేర్చి చపాతీ పిండికన్నా కాస్త పల్చగా కలిపి గంటసేపు నానబెట్టాలి. బాణలిలో రెండుచెంచాల నెయ్యి వేడిచేసి బీట్‌రూట్‌, క్యారెట్‌ తురుములను పచ్చివాసన పోయే వరకు వేయించాలి. దాన్లో మామిడి తురుము కూడా చేర్చి మరికాసేపు వేగనివ్వాలి. పదినిమిషాలయ్యాక పంచదార, అరకప్పు నీరుచేర్చి ఉడికించాలి. బాగా ఉడికి దగ్గరపడ్డాక పచ్చికోవా, యాలకుల పొడి చేర్చి స్టౌ కట్టేయాలి. ఇప్పుడు మైదా పిండిని చిన్న ఉండల్లా చేసుకోవాలి. ఒక ఉండను తీసుకుని పాలిథీన్‌ కవరుపై నూనె అద్దుతూ చేత్తో చిన్న పూరీలా వత్తాలి. ఇందులో మామిడికాయ మిశ్రమాన్ని రెండుచెంచాలుంచి.. చుట్టూ మూసి.. మళ్లీ వత్తాలి. పెనంపై రెండుచెంచాల నూనె వేడిచేసి ఒక్కో బొబ్బట్టునూ రెండువైపులా దోరగా కాలిస్తే సరి.

Masala Omlet


-2 eggs beaten
-1 onion chopped into small pieces
-2 green chilli chopped into small pieces
-1 small pellet of Ginger cut into small pieces(optional)
-Red chill powder(quantity as required )
-Salt(quantity as required )
-Pepper (quantity as required )
-Pinch of curry leaves powder
-1 tbs spoon Ghee


1.Beat 2 eggs into a bowl and mix or stir it until it gets mixed firmly
2.Add onions,cgreen chilli,ginger pieces and mix it well.
3.Fry the small pan with ghee and pour the egg mixture into pan
4.Turn to both sides until it gets boiled.
5.Sprinkle red chilli powder,salt,pepper,curry leaves powder as required.
6.Serve hot to enjoy the taste immediately.

Bangaladumpa Vepudu


2 large potatoes, washed, peeled and cut into small cubes
pinch of turmeric pwd
1/2 tsp red chilli pwd (adjust)
large pinch of coriander pwd
small pinch cumin pwd
salt to taste
1 tbsp oil

Procedure :

1) Heat oil in a cooking vessel, add the chopped potatoes. Saute on high heat for 2-3 mts.

2) Reduce to medium flame and cook for 4-5 mts, stirring inbetween and scrapping the sides and bottom. Reduce flame to low, add salt to taste, place lid and cook till the potatoes turn soft, approx 15-17 mts. Stir inbetween, scrapping the sides of the dish as the potato tends to stick to the vessel.

3) Add the coriander pwd, turmeric pwd, chilli pwd and jeera pwd and combine. Stir fry without lid on high flame for 3-4 mts and combine well till the potatoes turn a golden brown. Turn off heat and serve with rice, rasam and appadam.

Baingan Bhartha/ Kathirikai Masiyal

Eggplant – 1 Medium
Green Peas – 1/2 cup (frozen)
Onion -1 Medium (white or yellow)
Tomato – 1
Ginger / garlic paste – 1 tbsp
Green chillies – 2 or 3
Cumin seeds – 1/2 tsp
Asafoetida (perungayam) a pinch

Masala Powders
Chilly powder – 1/2 tsp
Corriander powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Pepper Powder – 2 pinches
Garam masala – 1/4 tsp

To Garnish
Lemon juice

1. Make some slits over the eggplant using a fork or a knife and broil it for around 5-6 mins. Turn the eggplant and broil it again for 5-6 mins. (you can also roast the eggplant over the gas flame). Let it cool. Peel off the skin and mash the eggplant well, keep it aside.
2. Heat little oil in a pan, pop cumin seeds, add then finely chopped onion, ginger garlic paste, green chillies , asafoetida and saute until the onions are soft and brown.
3. Add the chopped tomato cook until it mash well. Add all the masala powders and saute until oil seperates from the masala.
4. Add the mashed eggplant and cook for 8 to 10mins. Mean time microwave the peas for about 3 to 4 mins. Once the eggplant is done add the cooked peas and cook for few more mins.
5. Add salt, cilantro and little lime juice and serve with naan, roti, chapathi etc.

- You can add water after you add the mashed eggplant to get more gravy.

Andhra Chicken Pickle

Ingredients:1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli pwd
1/2 tsp turmeric pwd
juice of 3 lemons, heat for 3 mt and cool
1 1/2 – 2 tbsps salt (adjust)
4 tbsps oil
Dry roast and make a powder:
3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise
For tempering/poppu/tadka:
pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil

1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd.
2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.
3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.
4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.
Prepare this pickle when you have some time on hand and refrigerate it for a longer shelf life. The recipe I follow calls for heating of lemon juice so do not skip this step. Dry roast the spices well over low heat. Cloves, cinnamon, star anise and cardamom can be roasted together.