Wednesday, October 26, 2011

Pulihora/ Chintapandu Pulihora/ Tamarind Rice

                              Wishing everyone a Happy and Prosperous Deepavali .

 "Tamarind pulp is cooked with tempering, peanuts and little jaggery and then added to cooked rice ."

Pulihora is a traditional Andhra dish made during most festivals. It tastes divine with the sourness from the tamrind pulp,spicyness from the green and red chillies, crunch from the peanuts, chanadal and urad dals and curry leaves.
                   The first time I made pulihora was for a trip after my marriage. Mr.IB asked me to make pulihora for the trip we were gonna make to Hilton head islands from Atlanta. Called up amma and she guided me through the recipe and it was a hit.

Ingredients for cooking rice:
Raw rice                                   1&1/2 cups
Chana dal                                 1/4 cup+ 1 tbsp
Urad dal                                    1 tbsp
Mustard seeds                           1&1/2 tsps
Jeera                                          1&1/2 tsps
Hing                                           1/2 tsp or more
Turmeric                                    1 tsp
Curry leaves                             10-12 leaves
Methi seeds                              6-8
Jaggery                                     1/2 tbsp or a little less
Dried red chillies                        6
Green chillies                             5 slit
Tamarind                                   a big lemon sized, soaked and pulp extracted
Salt                                           to taste
Oil                                           1/4 cup

  • Cook rice with 1/4 cups of chana dal and 1 tsp oil. Spread on a plate and let it cool.
  • Heat 1/4 cup of oil and when hot, add methi seeds, mustard, jeera, dried red chillies, 1 tbsp of chana dal, urad dal, peanuts and fry till light brown.
  • Add green chillies and curry leaves fry for 2 mins.
  • Add the tamarind pulp, jaggery, salt and cook till the oil separates.
  • Add to the cooked and cooled rice and mix well.Adjust salt.
  • Serve with yogurt to make it a complete meal.
  • Enjoy!!!!
Let the pulihora sit for aleast an hour before you serve it. This gives time for all the flavors to combine and bring out the best taste.

Tuesday, October 25, 2011

Masala Vada/ Paruppu Vadai

Chana dal, blended with spices and fried till golden brown. YUM !Back home we find masala vadas at almost all the bajji stands. They are accompanied with allam chutney or green chutney or coconut chutney and you can't stop at just one. It is also served at most marriages as a starter or even during festivals. I send these as snack to M's school and he loves them (so do his teachers).

Chana dal               1 & 1/2 cups
Ginger                    1/2 inch piece
Garlic                     4 cloves
Fennel Seeds          1 & 1/2 tsp
Jeera                      1tsp
Dhaniya                  1& 1/2 tsps
Garam masala         2 tsps
Cilantro                   3 tbsps finely chopped
Mint                        2 tbsps finely chopped
Salt                          to taste
Curry leaves            2 tbsps finely chopped
Dried red chillies      6 (to taste)
Onion                     1/2 chopped
Oil                          For frying.

  • Soak chana dal in water for atleast 3 hrs. Drain. Take out a 1/4 cup of the soaked dal and keep aside.
  • Heat oil for deep frying.
  • Coarsely grind the remaining dal, dhaniya, jeera, fennel seeds, garam masala, ginger, garlic, curry leaves,cilantro,mint,dried red chillies,salt.Add as little water as possible.
  • Add the 1/4 cup chana dal and chopped onion to the coarsley ground mixture. Adjust seasoning.
  • Make small balls and flatten them out into patties.
  • Carefully drop into the oil and fry till they are golden brown on both sides.
  • Drain on a tissue and serve hot with chutney or sauce of your choice.
  • Enjoy!!!
  • The coarse mixture and the intact dal are the key to the perfect texture of the masala vada.
  • You can also add green chillies instead of red chillies.
  • If the mixture becomes too runny, add a little rice flour or gram flour .
  • You can also add finely chopped cashews in to the mixture before deep frying.
  • Do add the fennel seeds and mint. They give the vada's the exquisite flavor.

Tuesday, August 16, 2011

Puffed Millets Upma

I've vanished from the blogging scene for quite some time now as I was awfully busy with family visiting,my unexpected trip to India,health.Now I'm back home and with a recipe we've come to love....Puffed millets upma.

    I saw this packet of puffed millets on one of the grocery shopping trips and got it.After a few days I was wondering what I could make with it and my 3 yr old takes one look at it and asked me if i was making poha upma (dunno why he thought of that) and so this recipe.


4 cups puffed millets
1/2 onion, chopped
1 green chilly, chopped
2 tbsps chopped cilantro
1/4 cup peas
1/2 carrot, chopped
2 tsps corriander pwd
1 tsp jeera pwd
1/2 tsp amchur pwd
A pinch of turmeric
Salt to taste
1/4 tsp red chilly pwd
3 tbsps roasted peanut and dried red chillies, coarsely ground
1 tsp jeera
1 tsp mustard seeds
1 dried red chilly, broken
5 curry leaves, torn
1 & 1/2 tsp urad dal
1 & 1/2 tsp chanadal
Method :
  • Soak puffed millets in  water for 2 mins, squeeze all the water out and keep the millets aside.
  • Heat kadai, add 2 tsps oil and when hot, add the chanadal, urad dal, jeera, mustard seeds,redchilly, curry leaves and fry.
  • Add the chopped onion and fry till it turns translucent. Add the peas and carrot, jeera pwd, corriander pwd, amchur, turmeric,redchilly pwd, salt and cook till the veggies are cooked.
  • Now add the puffed millets and mix well. Cook for 3 mins. Add the coarsley ground roasted peanuts and dried redchillies pwd and mix well. cook for about 3-4 mins. Add cilantro switch off stove and serve hot.
  • Enjoy!!!

Sunday, April 17, 2011

Pass them on when you are done!

Saw this at sree's  and had to pass it on.We do take things for granted.

Thursday, April 7, 2011

A tearful good bye!

The past few days have been a roller coaster of emotions for me and  my family. Losing two family members just days apart is such a big blow. I want so much to be with my family now and I can't and I feel so angry at the  helplessness. This just goes to show never take anyone for granted. Please enjoy and cherish every single memory. Please keep us in ur prayers.

Tuesday, March 29, 2011

Anapakaya Paluposina Kura/ Bottlegourd- Milk Curry

Once mom planted some anapakaya seeds, which bore 3 vines with so many bottlegourds that even after distributing it in our entire neighbourhood we had many more left. So mom cooked with this very frequently. Though my father and me enjoyed them, my brother didnot like them and still doesnot.
                                      I use the bottlegourd a lot, one reason being they are low in fat and high in fiber, the second being that it one vegetable I find every week in my grocery store. I make a tamarind based curry, with tomato, chutney, use it in sambar, dappalam, pappu. But this is a simple, easy yet a flavourful dish.

1 medium sized bottle gourd, peeled and cut into 3/4 inch pieces,
1/2 medium onion, chopped,
1 green chilly chopped,
1/2 cup milk.
1 tbsp Oil,
1 tsp mustrad seeds,
1tsp jeera,
2 red chillies, torn
2 gralic cloves,
6-8 curry leaves,
1/2 tbsp urad dal, minappappu.

  • In a vessel, add the chopped bottlegourd.
  • Place onions, green chilly, turmeric on top of the bottle gourd pieces. Add 1/4 cup water.
  • Close lid and let simmer till the bottle gourd is cooked and all the water evaporates.
  • Add salt. Combine.
  • Add the milk and cook till the curry comes together. Donot close the lid at this point.
  • Keep aside.
  • Heat oil and add the urad dal and when it starts changing color, add the mustard seeds, jeera and when they splutter, add the torn red chillies, garlic and when they turn color, add the curry leaves.
  • Add this to the bottlegourd curry and combine.
  • Serve with white rice or rotis.
  • Enjoy!!!

Monday, March 28, 2011

Bendakaya Teepi Pulusu/Okra in Jaggery and Tamarind gravy

Bendakaya/ Okara is our all time favorite vegetable. We like it in every form, fry, curry with tomato, pulusu, stuffed (u get the gist). Bendakaya/Okara pulusu is a simple yet tasty recipe from Andhra. Okra is cooked with some jaggery to cut down the tanginess from the tamarind.

1/4 kg or 250 gms Bendakayalu/Okra (cut into 1&1/2 inch pieces)
1 and 1/2 medium onion, diced,
2 green chillies, chopped,
4-5 curry leaves,
Red chilly pwd (to taste),
Salt to taste,
A pinch of turmeric pwd,
A small lemon sized tamarind, extract thick juice,
Small lemon sized jaggery(to taste),
Oil for cooking.

  • Heat oil in a pan and then add the curry leaves.
  • Add the chopped chillies and diced onion and fry till the onion turn translucent.
  • Add the chopped okra, salt, turmeric pwd and red chilly pwd and combine.
  • Close the lid and let simmer for about 8 mins.
  • Then add the tamarind extract and jaggery. Combine.
  • Add some water (if the tamrind extract is thin, there is no need to add the water).
  • Cover with lid and simmer till the sauce thickens or till the okra is cooked through..
  • Switch off and serve with white rice.
  • Enjoy!!!

Sunday, March 27, 2011

My New Photo Blog

Last year I saw some blogs with the theme 365 day Project but did not understand what it was and left it at that. Then I saw Usha's photo blog and Sree's photo blog then Nag's and Divya . They were such an inspiration that I wanted to do it too. So, I called up Usha and she being a sweetheart helped me out and I started my photo blog on feb 22nd but then did not get to post due to some reasons(read LAZY :( ) . But here it is now (reflections of life). Pictures of what I see in my evryday life and also my travels.

Wednesday, March 23, 2011

Egg Pesarattu

I've already blogged about pesarattu here . Egg pesarattu is an other version of pesarattu that me and my brother enjoy. The basic batter is the same and we just add egg, salt and red chilly pwd to it. Tastes great with allam pacchadi (ginger pickle), peanut chutney or ketchup.

Pesarattu batter
Onions, finely chopped (accordingly),
3 green chillies, finely chopped,
2-3 tbsp finely chopped cilantro  ,
salt (to taste),
red chilly pwd (to taste),
turmeric, a pinch,

  • To make pesarattu follow the instructions here .
  • Spread the some of the chopped onions and green chillies.

  • Crack open an egg directly on to the peasarttu and spread it with a spatula.

  • Sprinkle some turmeric pwd, salt and red chilly pwd, cilantro and some oil and let cook till done.
  • Turn the pesarattu around and cook till done on the other side.
  • Remove and serve hot with chutney .
  • Repeat with the remaining batter.
  • Enjoy!!!

Note: Egg pesarattu taste the best when eaten hot.

Tuesday, March 22, 2011

Andhra Chepala Pulusu/ Fish in spicy and tangy tamarind sauce

We at IB are seafood lovers. Back home in India we used to have fish atleast thrice a month. Some say chepala pulusu tastes better the next day but I love it immediately after cooking and also the next day.Chepala pulusu is fish cooked in spicy and tangy tamarind with ginger-garlic and some cumin seeds paste. Just the mention and my mouth waters. Traditionally made with boccha ( don't know the english name....) it tastes great. But here I make it with tilapia and its pretty close.


10 pieces Tilapia or any fish of ur choice
1& 1/2 medium onions, grated
6 green chillies, slit
1 inch ginger, 2 cloves of garlic and 1/2 tbsp jeera, 1tbsp dhaniya, made into paste,
Salt, to taste,
Red chilly pwd, to taste,
a pinch of turmeric,
6-8 fenugreek seeds, roasted and powdered,
A little less than 1/4 cup tamarind, soak in 2 cups of warm water and extract thick juice,
2-3 tbsps cilantro chopped.

  • Clean fish and add salt, turmeric, red chilly pwd to the fish and keep aside.
  • Heat oil and when hot, add the slit green chillies and grated onion and let fry till the raw smell disappears.
  • Add the marinated fish pieces and fry for 2 mins on one side turn and fry for another 3-4 mins.
  • Add the extracted tamarind juice. Let simmer for 5 mins or till it comes to a boil.
  • Add the ground fenugreekseeds and the ginger garlic masala paste and adjust seasoning.
  • Shake the vessel. Donot use a spatula at this point as it make break the fish pieces. Add half of the cilantro now.
  • Cook till oil separates and add the remaining cilantro.
  • Switch off and serve hot or room temp with hot white rice.
  • Enjoy!!!


Dosakaya Tomato Kura/ Yellow Cucumber & Tomato Curry

  Dosakaya aka Yellow cucumber is a small round shaped and yellow-green  vegetable with crunchy texture , seeds in between  which are removed and discarded when cooking . Dosakaya are  used in Andhra cooking usually in dals or pacchadi or curry and even make dosavakai.
                 Mom makes this awesome dosakaya tomato kura  every summer when they are available in abundance. I can eat this curry every day sans rice or roti.

1 large dosakaya, peeled, deseeded and cubed,
2 green chillies, sliced
1 small onion chopped,
2  medium tomatoes, chopped,
Salt to taste,
Red chilly pwd to taste,
A pinch of turmeric,
Oil  for cooking

  • Heat oil and then add green chillies, onion and when onion turns translucent, add the cubed  dosakaya pieces.Let simmer covered for about 8-10 mins or till the dosakaya is completely cooked.
  • Then add the chopped tomatoes, turmeric, salt, red chilly pwd and 1/4 cup water.
  • Cook for another 5-6 mins till almost all the water evaporates.
  • Switch off and serve hot with rice.
  • Enjoy!!!

Monday, March 21, 2011

Teepi Chaaru

My parents are here as a surprise for Mr. IB's and li'l IB's birthdays(their b'days are a day apart) and we're having fun with them. They will be staying with us only for a month and we're making the most of their time here and enjoying my mom's cooking. Today she made my fav teepi chaaru/bellam chaaru. Simple to make and out of this world.

Small lemon sized tamarind ,
Jaggerey/bellam to taste,

A pinch of turmeric,
A pinch of red chilly pwd,
Salt to taste,
3 glasses of water.

8 fenugreek seeds,
1 tsp mustard seeds,
1tsp jeera,
2 red chillies, torn,
1 clove of garlic, chopped,
1 tbsp onion, chopped,
6-8 curry leaves.


  • Heat oil, add  fenugreek seeds let fry for 1 min.
  • Then add mustard seeds, jeera, torn red chillies, garlic and onions and fry till onion is translucent.
  • Add curry leaves and when it splutters , add tamarind and after 3-4 mins and jaggery/bellam and then add turmeric, red chilly pwd, salt and then add water.
  • Let boil for 10-12 mins. Adjust seasoning.
  • Switch off and serve with white rice.
  • Enjoy!!!

Tuesday, March 1, 2011

Quinoa Idly/Idli

I wanted to try quinoa but was skeptical as to whether li'l IB would like it or not. I decided to sneak it into his favourite breakfast and see, so the quinoa idlies and they were great.
Quinoa are a great source of protien, dietary fiber, is gluten free and is easy to digest (source wikipedia).

1 cup urad dal
1cup prewashed quinoa
2&1/2 cups idli ravva
salt to taste
oil, for greasing the idli plates

To prepare the idli batter :
  • Wash the quinoa for about 3 times or till it does not smell bitter any more and soak for 5-6 hrs
  • Wash urad dal  a couple of times and then soak in water for atleast 5-6 hrs .
  • Wash the dal  and quinoa again,drain the water and then grind to a smooth paste with very little water.
  • Wash and soak idli ravva for 1 hr.
  • When the urad dal forms a very smooth paste take out into a container and then add the idli ravva(squeeze the water from the ravva before adding to the idli batter) and mix very gently.
  • Place the idli batter in a warm place overnight prefferably or atleast  for 8-10 hrs.
  • After fermantation the batter rises. Add salt when  ready to make the idlis.The batter should not be too watery or too tight.

How to make idlis:
  • Grease the idli plates with oil or butter.Drop the idli batter onto the plates.Stack the plates on to the idli stand.Fill a pressure cooker with 2 cups of  water and place the idli stand in this.
  • Close the lid and cook on high heat for 3-5 mins and when the steam start coming out reduce the heat to medium and after 12 mins switch off the stove and let stay for 5 mins.
  • Open the lid. Remove the idli stand from the cooker. Dip a spoon under water and run it under the idlis,place them on a plate with chutney and sambar
  • Enjoy!!! 

Saturday, February 12, 2011

Watermelon Popsicle

Who doesn't love a cool popsicle on a hot summer afternoon? I absolutely do (anytime of the year) and thats what I chose for the fourth day of the marathon.
                        Mom made popsicles with all kinds of fruits for us in summer. She still does when I go home :) .Last year li'l IB had his first popsicle and he loved it. He kept asking mom everday to give him "oka popsicum please" and she would give him one. After coming back , he wanted one here too but somehow we couldnot make them.We made them yesterday as it was a little warm .Its the first time li'l IB helped me out in the kitchen and we both enjoyed it.  Li'l IB wanted to take some pics as well so I gave him the camera and he took some good snaps too. Later we were too busy enjoying the popsicles that I forgot all about my camera and now we can't find it coz li'l IB put it in a 'safe place' (he doesnot want to tell us where) and I can't upload the pictures.

4 cups watermelon(seedless), cut into cubes
1 tbsp  sugar (I've not used sugar as the watermelon  I used was very sweet)

  • Blend the watermelon, sugar  till smooth.
  • Pour into popsicle molds, insert tops and freeze for atleast 6 hrs or till the popsicles are hard.
  • When ready to eat, take them out of the freezer and run them under warm water for 10 secs and pull the popsicle out slowly.
  • Enjoy!!!
Check out the yummy recipes dished out by my marathon buddies here:

Friday, February 11, 2011


On the third day of the blogging marathon,I chose to do Indian street food.  Just those words make me drool !!!!!! I make sure to eat street foods as many times as I can with my brother,cousins and friends during my trips to India. For me dabeli will always be associated with my friend Sahil's home. I would ask his mom to make it for me everytime I visited his place and she would. After they left Hyderabad, I never got my fix of dabeli till my in-laws moved to Gujarat for 2 yrs and then again at my friend P's house here in the US. I just wish I had a better picture to show u guys.

2 potatoes, peeled,boiled and mashed
1 medium onion , chopped finely
1 tomato chopped
1/4 cup peanuts, sauted in oil ,red chilly pwd and a little corriander pwd
1 tsp sugar
1&1/4 tbsp dabeli masala (Store bought)
1 tbsp cilantro, finely chopped
6-8 buns,
1/2 cup sev
1/2 cup pomegranate arils
1tsp lemon juice
salt to taste
tamarind chutney( store bought)
green chilly chutney (store bought)
  • Heat 1 tsp oil and 1 tbsp butter. Add chopped onion and saute till translucent.
  • Add chopped tomato, dabeli masala, sugar, salt and cook till tomatoes become a paste.
  • Add the mashed potato and mix well and fry for 3 mins. Add lemon juice mix well and switch off.
  • Take out onto a serving bowl/plate and let cool .
  • Add the peanuts, cilantro, sev and pomegranate arils.
  • Heat the bun a little. Add the tamarind chutney and green chilly chutney to the insides of the bun and spoon in the potato mixture.
  • Garnish with  peanuts,raw onion, sev and cilantro.
  • Enjoy!!!
    Check out the yummy recipes dished out by my marathon buddies here:

      Thursday, February 10, 2011

      Peas Pulao

      Second day of the blogging marathon and I chose a rice dish. Peas pulao is a simple yet a tasty rice recipe which can be prepared in a jiffy. I usually make this when pressed for time and want li'l IB to eat healthy and he loves it.

      1&1/2 cups basmati rice(washed and soaked in water for 30 mins),
      Little less than 1/2 cup peas(fresh or frozen) ,
      1/2 a medium onion, thinly sliced,
      2 green chillies, slit vertically,
      2- 1inch pieces of cinnamon sticks,
      3 elaichi/cardamom,
      5-6 cloves,
      1 bay leaf
      12 cashews,
      1 tsp dhaniya pwd,
      1/2 tsp jeera,
      1/2 tbsp ginger-garlic paste,
      Salt to taste,
      1/4 tsp turmeric
      3.5 cups of water (to cook rice in),
      1 tsp ghee,
      2 tsp oil.

      • Heat ghee, add cinnamon sticks, cardamom, cloves, bay leaf,cashews and fry till the spices release a nice aroma.
      • Add sliced onion and green chillies and saute till the onion turn translucent.
      • Add ginger-garlic paste and fry for 3 mins (till the raw smell disappears).
      • Add dhaniya pwd, jeera pwd, salt, turmeric and peas and cook for 6-8 mins or till the peas are half cooked.
      • Add soaked and drained basmati rice and saute for 3-4 mins, taking care not to break or burn the rice.
      • Add the water and let boil. Adjust seasonings.
      • Close lid and cook till rice is done.
      • Once done, fluff with fork.
      • Serve hot with curry and raitha of choice.
      • Enjoy!!!
      Do check out and enjoy the wonderful recipes posted by my blogger buddies on the second da of the blogging marathon.

      Wednesday, February 9, 2011

      Plantain-Carrot Vada and blogging marathon

      When Srivalli announced the week long blogging marathon I was all for it. I missed the month long blogging marathon last month. She's asked us to choose from the 7 themes and I chose to do one from each theme just for the sake of diversity. I'm starting the first day of the marathon with starters.

                                   There are a variety of vadas in South India. Masala vada among them is very popular and served as a snack in the evening or appetizers in marriages and other functions. I tried a variation to the normal chana dal, ginger, spice mixture.

      1/2 cup chana dal (soak for atleast 3 hrs),
      1 plantain (boiled and skinned),
      1 carrot, grated.
      1/2 inch ginger, skin peeled and chopped.
      4 green chillies, cut into 2 pieces each.
      3 tbsps cilantro,
      1 tbsp mint,
      1&1/2 tsp corriander pwd,
      1 tsp jeera pwd,
      1/2 tsp turmeric,
      1/2 medium onion, chopped .
      6-8 curry leaves, chopped finely.
      Salt to taste,
      Oil to deep fry

      • Keep 2-3 tbsp chana dal aside .
      • Make a coarse paste of remaining drained chana dal (make sure that the chana dal has no water in it),cilantro, mint, ginger,chillies, corriander pwd, turmeric, jeera pwd .
      • Mash the boiled plantain and add to grated carrot, chopped curry leaves, salt, the 2-3 tbsps od chana dal kept aside and the coarse chanadal mixture and combine well.
      • Adjust seasonings.
      • Heat oil to deep fry.
      • Make desired shape patties and gently drop into the hot oil and fry till golden brown on medium heat.
      • Serve with any chutney or tomato sauce/ketchup.
      • Enjoy!!!
      Do check out and enjoy the wonderful recipes posted by my blogger buddies who are a part of the blogging marathon.

      Tuesday, February 8, 2011

      Pomegranate Cupcakes and a new look for my blog

      I have a new look for my blog. This is a surprise for me from Mr.IB and what a great surprise it is. I absolutely love it. Now moving on to today's recipe, I had half a bottle of pomegranate juice that I got from my local farmers market which I've been having daily for breakfast. I love pomegranate and make it a point to eat it or have the juice everyday whenever I can get it. Today I wanted to have cupcakes for breakfast and had cake mix in the pantry so I made these beauties. And instead of water I added the juice of pomegranate and they turned out perfect.

      1 box of white cake mix
      1 and 1/4 cups pomegranate juice
      2-3 tbsps pomegranate arils

      • Follow the directions on the cake mix and substitute water with 1 and 1/4 cups pomegranate juice.
      • Preheat oven to 375F with the rack  in the center .
      • Place a baking cup in each of the muffin cups.
      • Divide the batter equally into all the baking cups, about half full.
      • Add a 5-6 arils of pomegranate on the top.
      • Bake at 350F for 21 minutes  or a toothpick inserted at the center of the cupcake comes out clean.
      • Let cool. Enjoy!!!

      Thursday, February 3, 2011

      Mysore Bonda/Mysore Bajji

      Back home mom always had a snack ready when me and my brother got back from school. And during the monsoons, she  made mysore bondas and bajjis. I have no idea why they call them mysore bondas but I enjoyed eating them.
      Crispy on the outside, soft and spongy on the inside they were just perfect. Mom served them with coconut or peanut chutney or tomato ketchup.
      Its been cold for the past few days and the weather made me crave for something hot and spicy. What better excuse to make these glorious bondas. So lets dive into the recipe.

      2 cups Maida
      1/2 cup sour curd/yogurt
      1/2 tsp jeera
      Salt to taste
      1 medium chopped onion
      3-4 chopped green chillies finely chopped(to taste)
      12-14  curry leaves chopped
      A pinch of baking soda
      water  as required.

      • In a bowl  add maida, curd, , salt,  and combine adding little water at a time till u reach the consistency of idli batter without forming lumps.
      • Leave a side for 3-4 hrs.
      • Mix in onion, green chillies, jeera, curry leaves and baking soda just before deep frying. Check for seasoning.
      • Heat oil to deep fry. Drop batter into the oil with a spoon or by hand (which ever is convenient) and fry till golden brown on medium flame.
      • Remove onto a paper towel.
      • Serve hot with ketchup or peanut chutney.
      • Enjoy!!!

      Wednesday, February 2, 2011

      Capsicum and Peanut Fry

      I like the taste of fried peanut with capsicum. A very simple, fast and yet a flavorful fry.

      3 large capsicum,cubed
      A little more than 1/4 cup roasted peanuts.
      1/4 tsp turmeric pwd
      1&1/2 tsp dhaniya pwd
      1tbsp Red chilly pwd
      Salt to taste
      For tempering
      1/2 tbsp chana dal
      1 tbsp urad dal
      2 dried red chillies
      2 cloves of garlic, crushed
      6-8 curry leaves

      • Heat oil and add the capsicum pieces.Cover and cook till half done (about 10 mins).
      • Add salt, red chilly pwd, dhaniya pwd , turmeric pwd and fry for 10 mins.
      • Grind the peanuts into paste with little water and add this to the capsicum.
      • Let cook till done.
      • Heat oil and add chana dal, urad dal.
      • when they turn a little brown,add jeera, mustard seeds.
      • Let them splutter and add crushed garlic, dried red chillies and curry leaves.
      • Add the tempering to the capsicum curry.
      • Serve with rice along with rasam and enjoy!!!

      Tuesday, February 1, 2011


      Junnu....just thinking about it makes me wanna have it right away.My grandmother's brother who stays in a village near Rajahmundry  would send us the junnu  and we would finish it all off in a day.I miss having it here in the US until one of my friend's sil shared this recipe with me.Here 'm sharing two methods. One using sweetened condensed milk and the other using evaporated milk.

      Junnu with evaporated milk:

      1 can evaporated milk(use the same can for measuring milk and jaggery and sugar)
      1 same measure whole milk(boiled and cooled)
      3/4  Jaggery grated (reduce if u like)
      1/4 sugar(reduce if u like)
      2 eggs(room temp)
      A pinch of cardamom pwd
      2 pinches of ground pepper

      Pour about 2 cups water in a pressure cooker and keep aside. Beat the egg(it should not be frothy) and add the sugar ,jaggery and dissolve the jaggery and sugar. Add evaporated milk ,cardamom pwd, pepper and boiled room temp milk and mix well.Pour in a deep dish(donot put a lid on) and keep it in the pressure cooker with water.Close the cooker and cook on high for 2 mins and then on low for 30-40 mins on low heat without the whistle(just like idlis).Cool and refrigerate for 2-3 hrs.Serve chilled.Enjoy!!!!

      Junnu with sweetened condensed milk

      1 can sweetened condensed milk
      Measure 2 and 1/2 milk with the same can (boiled and cooled)
      2 eggs room temp
      A pinch of cardamom pwd
      2 pinches of ground pepper

      Beat the eggs(they should not be frothy) and add condensed milk and mix well.Add the milk,cardamom pwd,ground pepper and combine.Pour in a deep vessel (donot put the lid on) and put it in a pressure cooker with water and cook for 30-40 mins on low heat.Cool and refrigerate for 2-3 hrs.Serve chilled. Enjoy!!!

      Monday, January 31, 2011

      Kreative blogger award

      Kreative blogger Award

      Thanks Swathi and  paddu for sharing the award . I know I'm late in posting it...

      So here is how it works.
      Rules for accepting this award:

      1) Thank the person giving the award
      2) Copy the award to your blog
      3) Place a link to their blog
      4) Name 7 things people don't know about you
      5) Nominate 7 bloggers
      6) Place a link to those bloggers
      7) Leave a comment letting those bloggers know about the award

      7 things people don't know about me
      1. Still talk to my mom everyday. Twice :)
      2. My brother is my closest friend.
      3. I watch cartoons.
      4. Love eating plain rice with tomato dal and aavakai with a dollop of ghee.Yum!
      5. I get nervous about silly things but tackle extreme situations confidently
      6. Am an avid reader
      7. Love dark chocolate. Yum!

      I'm passing on the award to all the bloggers.

      Friday, January 28, 2011

      Storing Green chillies

      In India everyday mom buys her fresh green leafy vegetables from the vegetable walla, he always gives her some extra green chillies or karivepaku(curry leaves) or kothmir (cilantro) . No such luck here in these chain grocery stores here, except in our local farmers market where they throw in some chillies or couple of fruits just like in India. But I  go there only in summer. I do go to a mexican store everyother weekend to buy vegetables and stuff and some times there's a sale on green chillies and once in awhile I buy more chillies than needed.
      After heading home,
      1. I snap off and discard the stems,
      2. wash the chillies, 
      3. pat them dry(make sure they are completely dry), 
      4. put them in a ziplock and store in the freezer.This keeps for about 3-4 months.

      Another thing I do immediately after getting home(when the quantity is less is)
      Follow Steps 1 through 4 and put the chillies in an airtight container lined with tissue and keep in the refrigerator. This keeps for about 3 -4 weeks.

      New Home and an award

      Everythingaboutcooking has  a new home . The change has been on my mind for sometime now and I  finally took charge . Thank you everyone for following the blog and all the lovely comments. I'm still in transition and sorry for any inconvenience caused.

      Kavya of passed on a lovely award. Thank you Kavya.

      Here are the rules of the award:

      1. Accept the award. Post it on your blog with the name of the person who has granted the award and his or her blog link.
      2. Pay it forward to 15 other bloggers. Please don't leave it general and just invite all your blogger friends to collect the Award. It's always nice to be nominated so please do the favour and nominate 15 bloggers to share the Award with.
      3. Contact those blog owners and let them know they’ve been chosen.

      I'm passing on the award to

      Arunduti of
      Sayantani of
      Sree of
      Deesha of 
      Harika of
      Ujvala of

      I'm not passing it on to 15 bloggers and u need not too. And other bloggers, please feel free to collect the award.

      Saturday, January 1, 2011

      Happy New Year

      Here's wishing my family, friends, readers and blogger friends a very happy and prosperous new year.

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