Friday, February 27, 2009

Vegetable Fry

Hai Friends today i am coming with one of my favourite curry.My mom used to do this recipe when in fridge she got leftover vegetables.We all used to like this curry.Lets see my recipe.


Vegetables(i used long beans)-2 cups(we can use ridge gourd,drum sticks,broad beans,tomatoes,cauliflower,sweet potato,brinjal,plantain,arbi)
Rice flour-1 1/2 cup
sesame seeds-1/4 cup
dry red chillies-6
garlic flakes-2 to 3
jeera-1 tsp
mustard seeds-1/4 tsp
salt-acc to your taste
turmeric-little pinch
sugar or jaggery-1/2 tsp
oil-2 to 3 tsp

Method:Cut the long beans lenght wise and boil along by adding the salt and jaggery to it.
In the mean time we have t prepare the batter.Grind all the above ingredients except the beans and the oil.

After boiling the beans turn off the heat and drain the vegetables in the colander.Add these vegetables to the batter.

Put the dosa pan and heat it spray some oil on it place these beans like small cutlets.spray some more oil for the beans turn both sites until the batter cooks.

After turning the beans both sides take these on to the plate.This goes nice with the rasam rice or we can eat as appetizer.
Please give your valueable comments.

Wednesday, February 25, 2009


Hai bloggers today i am coming with very simple and easy recipe its nothing but Sambar.This is one of South Indian favourite dal.This is healthy dal because of mixed vegetables and dal.Here is the recipe.


lime sized ball Tamarind-1/2
cup Toor Dal -1 cup
lady's finger-5
bottle gourd-1 cup
drumstick-1 cup
Turmeric Powder-1/2 tsp
teaspoons oil-2 tsp
Salt to taste
green chillies -6
jaggery-1/2 tsp
ginger garlic paste-1 tsp
Curry Leaves -few
medium onion-1
mustard seeds-1/2 tsp
jeera-1/2 tsp
dry red chillies-2
asafoetida-little pinch
sambar powder -1 tsp

Direction:First cook the toor dal.Soak the tamarind in the 1 cup of water.In the mean time boil separetly the radish by adding the salt and turmeric powder. Add all the vegetables,green chillies,turmeric powder,chilli powder,salt,ginger garlic paste,sambar powder,jaggery , the saoked tamarind pulp and the water.Pressure cook this for 3 whistles. Now take another small pan for talimpu.Take the pan add pour 1 tsp oil add some garlic flakes when it is cooked and the mustard seeds,jeera,dry chillies,curry leaves and hing.turn off the stove .

Add this talimpu to the sambar.

Finally add the coriander to this.Now the tasty tasty sambar is ready.this goes nice with rice ,vada and idly.
Note:For talimpu i used olive oil.
Use can use diferrent vegetables to it like radish,cucumber,drumsticks,brinjal.

Tuesday, February 24, 2009

Tandoori Chicken

Hi bloggers today i am coming with the tandoori chicken one of my favourite dish.This dish is most popular in India not only in India all over countries love this tandoori chicken.But the spices in the recipe will change.Here is the following recipe.

Chicken drumsticks-8
Ginger&Garlic paste-1 tsp
yogurt-3 tsp
Chilli powder-1 tsp
salt-1 tsp
chilli sauce-1 tsp
tomato sauce-1 tsp
soya sauce-1tsp
turmeric-1 tsp
oil- 1/2 cup( i use olive oil)
Tandoori masala-2 tsp
Lemon-1 tsp
food colour-little pinch(optional)
few curry leaves and green chillies for garnish.

Direction:Now take the drumsticks clean it with turmeric and salt.Take the knife and make 2 to 3 slits on it leave for 5 minutes .

In the mean time make the marination mix.
Take one bowl mix all the above ingredients except the drumsticks.

Now clean the chicken legs and add to the marination mix and keep in the fridge for 6 to 8 hours.

Now its time roast the chicken.Preheat the oven at 425F.Take the oven tray cover it with aluminium foil and spray the oil and place the drumsticks

Place this tray on the 1st rack and heat upto 30 min.turn the leg pieces both sides when it is roasting.

After 30 minutes turn off the oven and take out the tray and cool it.Finally sprinkle the chopped chilli and curry leaves on it.

This u can eat like snack or u can eat with rice or roti.with this onion mix with lemon juice,chilli powder and salt.its very nice.

Hey the tandoori chicken is ready to eat.Its tastes yummy.
dear bloggers i need your valueable comments. Thank you.
Coming soon with new recipe.

Monday, February 23, 2009

Miriyaalu Charu(Pepper Rasam)

Hai bloggers today i am coming with miriyaalu rasam.This rasam will be little spicy due to adding both red chilli and pepper.This is also good for those who are suffering from cold , cough and throat pain.When you are suffering from this drink little amount of this rasam or take with rice.You feel relax.For this recipe we have to prepare powder.That you can store and use when we need.Here are the following ingredients.

Ingredients:(for powder)

Toor dal-4 tsp
Red chillies-6
Pepper-1 1/2 tsp
Dhaniya-1 tsp
Jeera-1 tsp
Curry leaves-few

Direction:Put the pan on the stove add all the above ingredients without adding oil.Dry roast it.

When the color of the dal changes the turn off the stove and now add the curry it then grind it.

Now we can prepare rasam

For rasam we need the following ingredients:
Water-2 cups
Tamarind-lemon size ball
Pepper powder mix-2 Tsp
Ginger garlic-1 tsp
Coriander leaves- few
Turmeric powder-1/4 tsp
Salt-According to our taste
Jaggery-1 tsp

For seasoning we need mustard seeds,jeera,red chilli ,curry leaves and oil.

Direction for rasam:
In a bowl add water,salt,jaggery,pepper powder mix,tamarind,turmeric powder,ginger garlic paste and few coriander leaves.Make it boil

After it boils now add popu to it.
Take oil in pan when it gets little heat add oil,mustard seeds,jeera,red chillies,curry leaves now add this popu to rasam.
Now the rasam is ready to eat with plain rice.

Here is the pepper rasam.

Dear bloggers i need your valueable comments for my recipes.Thank you.

Shivaraatri Subhakankshalu

Hello my dear bloggers shivaraatri subhakankshalu.

Sunday, February 22, 2009

Maida Chips(all purpose flour)

Hey this is also another tea time snack.Most of the kids like it if we prepare this is different shapes.but i would like to prepare regular shape only.I mostly prefer spicy maida chips only.Here i s the recipe.


All purpose Flour - 2 cups(Maida)
Chilli Powder -1 Tsp
Salt -1 Tsp
Ajwain-2 Tsp
Hing-very little
Turmeric pwd-1/4 tsp
Butter -2 Tsp
Curry leaves - few
Oil - For deep frying
Water - Enough to knead the dough

Note:Adding ajwain it easily digest.It is also good for children.Dont add too much it gives bitter taste.

Now take the bowl add all dry ingredients and whisk it .Chop the curry leaves.Now add the butter in the same bowl and mix it to the flour.Slowly add the water and make like the chapathi dough.Keep it aside for 5 min.

The dough should be like this.Now divide the dough into 4 balls and make chapathi's.By using knife cut them like daimond shape.

Now take the deep frying pan place it on the stove top.pour oil in it make it hot after it turns to heat now drop the daimond shape chips in it.when it turns to golden brown color take them from oil and place on the paper to absorb the oil.make it cool and then store in the air tight box.They taste good for 15 days.

Hey here the maida chips.They are ready to eat.

Thursday, February 19, 2009


Pappu chekkalu(Rice Crackers) is one of the andhra tea time snack. It's a bit spicy and crispy. I am providing my recipe here

Rice Flour - 2 cups
Chana Dal -1/2 cup (soaked in water for 1 hr)
Chilli & Ginger paste -1 Tsp
Chilli Powder -1 Tsp
Salt -1 Tsp
Turmeric pwd-1/4 tsp
Butter -2 Tsp
Curry leaves - few
Oil - For deep frying
Water - Enough to knead the dough


You may or may not add the chana dal.Instead of chana dal u can add moong dal sago cashew and also the ground nuts.Take a large bowl mix every thing except the oil. knead it like the chapathi dough. Do not add more water.

Now place the deep frying pan on the stove pour the oil for deep frying. Donot overheat the oil, it should be medium heat.

Now make the dough into small balls. Place the small balls of dough on a flat ziploc pouch and press with the fingers.

Now that the oil is heated you may leave the chekkalu into the oil for deep frying.

When it turns to golden brown now take them from oil and place on the paper to absorb the oil and make them cool. After that you may transfer them to air tight box, so that they last for 2 weeks.

Now the Chekkalu are ready to eat.