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Friday, November 17, 2017

Onion pakoda

  • 2 cups thinly sliced onions, layers seperated
  • 1 ¼ cup besan 
  • salt as needed
  • ¼ to ½ tsp. ajwain / vaamu / carom seeds(adjust to suit your taste)
  • 2 to 3 green chilies chopped or 1 tbsp. chilli powder (adjust to suit your taste)
  • 1 sprig curry leaves chopped
  • 8 to 10 mint leaves chopped
  • Oil for deep frying
How to make the recipe
  1. Slice the onions thinly and separate the layers. Measure 2 cups and add them to a mixing bowl. Chop chilies, curry leaves, mint leaves and ajwani add them to the mixing bowl of onions.
  2. Sprinkle salt evenly. Nicely squeeze the onions with your palms few times without mushing them up. Leave it aside for 5 minutes. The onions release moisture, sprinkle flour, ajwain and more salt if needed.Mix everything well to coat the onions with the flour.
  3. Add water 2 tbsps each time and mix the flour to make a moist mass of dough. The dough must be tight and not soggy like batter else they absorb lot of oil while frying.
  4. Heat oil in a kadai or fry pan for deep frying the pakoda.When the oil is hot enough, take a small amount of dough and make small pakoda and drop them in the oil. Do not add too many pakodas in the pan, they should have some space to move around. While frying stir occasionally for even frying.
  5. Fry them till golden and transfer them with a ladle to an absorbent tissue placed in a plate.Serve onion pakoda hot with a cup of tea or coffee.

Friday, November 10, 2017

Fruit Custard

  • 2 cups or ½ litre full cream milk
  • 2 tbsp custard powder
  • 3 tbsp cold milk
  • ¼ cup sugar
  • ¼ tsp cardamom powder / elachi powder
  • fruits:
  • 10 or ¼ cup green grapes, chopped
  • 1 small sized or ¼ cup banana, 
  • ½ medium sized or ¼ cup apple, chopped
how to prepare custard milk:
  1. firstly, in a thick bottomed pan add milk.stir occasionally and get the milk to boil.
  2. meanwhile, in a bowl take 2 tbsp of custard powder. i have used mangi flavour custard powder.add 3-4 tbsp of milk and mix well.stir continuously, making sure there are no lumps formed in it.
  3. once the milk has boiled, turn off the flame and pour the prepared custard mixture into it.
  4. also add sugar. adjust the amount of sugar if looking for more sweeter fruit custard.
  5. mix continuously, keeping the flame on low.the milk changes colour to dark yellow.furthermore, it thickens slightly. adjust the consistency by cooking for long time.
  6. transfer to a small bowl and cool completely.
how to prepare fruit custard:
  1. once the prepared custard milk has cooled completely, add chopped fruits of your choice.also add cardamom powder and mix gently.
  2. cover and chill for 2 hours or more.once the custard fruit salad has chilled, it turns more thick and creamy.finally, serve fruit custard chilled.

Tuesday, November 7, 2017



  • Lamb legs - 8 number.
  • Turmeric powder 1 tea spoon.
  • Ginger Garlic Paste 1 tablespoon.
  • Onions (Chopped) 1 big.
  • cardamom 2 number.
  • Cinnamon 2 number.
  • shah zeera 1 tea spoon
  • Cloves 2 number.
  • Oil 2 tablespoons.
  • Salt to taste.
  • Green Chilles 3 big.
  • coconut powder freshly made 1 tablespoon
  • Coriander powder 1 tablespoon.
  • Garam masala powder tea spoon.
  • red chill powder 1 tea spoon.
  • Corainder leaves 1 bunch.
  • water as required

  • Clean Lamb Legs with little turmeric and water and keep it aside.
  • Take Pressure Cooker add oil to it then add masalas,  onions chopped, mix it little bit then add  ginger garlic paste, turmeric powder and salt as per taste mix these ingredients.
  • Now add Lamb legs to this mixture, mix well then add coconut powder, Coriander powder, garam masala powder, pepper powder, red chill powder and mix all these ingredients well.mix it well and add water as required and close the pressure cooker with the lid, let it cook for atleast 30 minutes in slow flame.
  • Cook for another 10 to 15 minutes if you want more soup you can add some more water into it.Granish with corrinader leaves . Serve hot.

Monday, November 6, 2017

Chilludukaya curry


  • 1/2 kg chikkudukayalu
  • 1 onion chopped
  • 1 Tomato chopped
  • pinch of tormeric
  • 1 tsp red chilli powder
  • 1 tsp mustard seeds
  • 1tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 cup water
  • some coriander leaves for granish


  1. Heat a pan with oil, add mustard seeds let them splutter, add onion fry onions become transparent.then add ginger garlic paste fry until raw smell goes off.
  2. Add tomatoes ,salt and turmeric fry till tomatoes turn mushy.
  3. Now add chikkudukaya pieces, add red chilli powder, coriander powder,garam masala and cumin powder.
  4. Add water cook until chikkudukaya pieces become soft.
  5.  Granish with coriander leavesServe hot with white rice or chapati.

Thursday, October 12, 2017

maharashtrian masala bhaath

  • for masala powder:
  • 1 tsp oil
  • 1 tbsp coriander seeds
  • ½ tsp cumin / jeera
  • ½ tsp sesame seeds 
  • 1 star anise 
  • 1  cardamom
  • ½ inch cinnamon stick
  • 5 cloves
  • 1 tbsp dry coconut 
  • ¼ tsp black pepper
  • for masala bha
  • 1 tbsp oil
  • 1 tsp mustarud
  • ½ tsp cumin / jeera
  • 1 bay leaf / tej patta
  • pinch of hing / asafoetida
  • 1 onion, finely chopped
  • 2 green chilli, slit
  • 1 tsp ginger-garlic paste
  • 1 tomato, finely chopped
  • 15 whole cashew 
  • 1 cup mixed vegetables (peas, aloo, carrot)
  • ½ tsp turmeric 
  • ½ tsp chilli powder
  • 1 cup  rice  soaked for 20 minutes
  • 2½ cups water, adjust 
  • 1 tsp salt
  • 2 tbsp coriander leaves, finely chopped
  1. Heat oil, add all the ingredients below for masala powder. Cool and grind to smooth paste.
  2. Heat oil and prepare tempering.Add onion, chilli and ginger-garlic paste. saute well. Add 1 tomato, cashew and mixed vegetables. saute well.
  3. Now add spice powder.saute the spices on low flame for a minute.
  4. add rice, water and salt.stir well, cover and simmer for 20 minutes.
  5. Granish with coriander leaves.serve with raita.

Tuesday, October 10, 2017

Capsicum fry

  • 2 medium onions sliced or ¾ cup
  • 1 ½ cups chopped capsicum / bell pepper
  • 2 tsps oil
  • ½ tsp cumin
  • ½ tsp mustard
  • salt as needed
  • turmeric a pinch
  • 1 red chilli 
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1 tsp garam masala
  • 1 tsp cumin powder

  1. Heat oil in a pan and season with cumin, mustard , red chilli and  dals. Add onions and fry until golden.
  2. Add capsicum, turmeric and salt. Fry for 4 minutes.Cover and cook.
  3. Add garam masala and cumin powder. Saute until it begins to smell nice.
  4. Serve Capsicum fry with roti. 

Wednesday, September 20, 2017

chicken curry

  • 1/2 LB chicken
  • 1 tbsp. Ginger garlic paste
  • Salt to taste
  • 1 tsp red chilli
  • 1 tsp coriander powder
  • 1 tsp chicken masala
  • 1 tsp garam masala
  • 1 tbsp. curd
  • 1 tbsp. lemon juice
  • 2 tbsp. oil
  • 2 cups water
  • 1 tsp cumin seeds
  • 1 onion 
  • 2 green slit
  • few coriander leaves


  1.  Clean chicken and marinate chicken with ginger garlic paste, red chilli powder,coriander powder, chicken masala powder,garam masala powder, curd, oil and lemon juice for 2 hours.
  2. Heat a pan add oil, cumin seeds,onions and green chillis fry till onions turn transparent. Add marinated chicken and water.cook till water evaporates.
  3. Garnish with coriander leaves.Serve with roti and rice.

Thursday, August 24, 2017

Sambar powder

  • 1 ½ tbsps. chana dal /  senaga pappu
  • 1 ½ tbsp. urad dal /  minapappu
  • 1 tbsp toor dal / kandi pappu
  • ¼ cup coriander seeds / daniya
  • ¾ tp methi seeds / menthulu
  • 2 sprigs curry leaves /kervepaku
  • 2 tsp cumin
  • 8 to 12 red chilies
  • ⅛ tsp hing / asafoetida
  • ¼ tsp turmeric 
How to make the recipe
  1. Heat a pan on a low flame. Dry roast chana dal, urad dal, toor dal and red chilies until lightly golden, on low flame.
  2. Add coriander seeds and methi seeds. Saute till the coriander turns crunchy and lightly roasted.
  3. Add curry leaves and stir well until they turn crisp.Add cumin and saute until it turns crunchy. Turn off the stove.
  4. Add turmeric and hing. Transfer to a wide plate and cool completely.
  5. Add these to a blender jar. Make a fine powder. Cool completely and store in a airtight glass or steel jar.
  6. Use sambar powder as needed.

Saturday, August 19, 2017

Bottle gourd curry recipe | sorakaya curry

  • 2 cups of chopped bottle gourd / sorakaya
  • ¼ cup of channa dal / senaga pappu
  • 1 sprig of curry leaves
  • ¼ tsp mustard
  • ¼ tsp cumin
  • pinch of hing
  • ⅛ tsp turmeric
  • ⅓ cup of tomatoes chopped 
  • ½ tsp of red chili powder
  • 2 to 4 tbsp.grated coconut 
  • Oil as needed
How to make the recipe
  1. Soak channa dal for at least 20 minutes in warm water.
  2. Heat oil in a pan, add mustard, cumin and curry leaves, allow them to splutter. Add hing.
  3. Add tomatoes, salt and turmeric, fry till the tomatoes turn mushy.
  4. Add the gourd, fry for 3 mins.
  5. Add dal, red chili powder, salt fry for 2 to 3 minutes. Pour water just enough to cook the dal. Cover and cook till the dal is just cooked thoroughly. Do not cook till the dal turns mushy. Or alternately can pressure cook for 1 whistle.
  6. Add the grated coconut.
  7. Add  coriander leaves and  Mix well and off the stove.Serve with roti.