Showing posts from 2014

Nellore Karam Dosa

Nellore is a city in Andhra Pradesh state. The ancient name of Nellore was "Vikram Simhapuri" until the 13th Century. It is located on the banks of the Penna River and is well known for its agriculture and aqua culture.

Nellore is famous for its Nellore Reddy Cuisine, so popular across Andhra Pradesh, Tamilnadu and Karnataka. Hot and spicy Nellore  Chepala pulusu and Kodi Kura are most famous dishes here. Karam Dosa is one of the famous dosa in Nellore. For day 3 under One state - different cuisines, am here with the spicy Karam dosa. Which is very simple to make yet delicious who likes spicy food.Here goes the recipe...

We need:

Dosa batter 1cup
Red chilies 4 (adjust to your taste)
Onion 1 large
Cumin seeds 1 spoon
Garlic 4
Salt to taste
Daliya / putnalu /split roasted chickpea 1 cup


For Karam Chutney : Grind chopped onion , 2 garlic,  red chilies ,1/ 2 spoon cumin seeds and salt  to a smooth paste.

For Putnalu powder: Make powder with putnalu and by adding rest of the cumin …

Vankaya Ullikaram / Brinjal curry with Onion Chili Paste

 Uttarandhra, sub-region consists of north coastal districts in the Coastal Andhra  region of Andhra Pradesh. This region is also known as Kalinga Andhra. Uttarandhra region comprises of 3 main districts Srikakulam, Vizianagaram and Visakhapatnam Districts.

Cuisine of this area still has its own distinctive flavors and unique taste. People of this region like to eat many of their foods really sweet unlike other regions of Andhra Pradesh. They often cook lentils in Jaggery known as Bellam Pappu  enjoyed with steamed rice and butter.

Poori and Patoli is a favorite breakfast time  or festival time dish. Uppupindi is coarsely broken rice upma steamed with vegetables and tempering seeds.  They cook vegetables in gravies of Fenugreek seeds paste, Mustard seeds paste and sesame seeds paste. Ulli Karam is another popular dish where vegetables are flavored in Shallots or Onion paste.

For day 2, under One state- different Cuisines, am here with another simple yet delicious Vankaya Ullikaram kura (…

Plum Cake

Merry Christmas and a Very Happy New Year to all my dear friends, family and most importantly my blog readers and fellow bloggers. May this year brings you all the joy and happiness you wished for.
Todays post my first attempt in baking Plum Cake. Got this recipe from one of my dear friend who is very good at baking cakes and cookies. Baked it today and came out perfect on this special occasion where the whole world is celebrating Christmas. Kids and dear hubby loved it and of course me too :)

Here goes the recipe.

We need:

All purpose flour 2 1/2 cups
Sugar  1 1/2 cup
Unsalted butter 1 cup
Cashew Nuts 1/2 cup
Black Raisins 1/4 cup
Golden Raisins 1/4 cup
Vanilla extract 1 spoon
Eggs 4
Boiling water 2 cups
Baling powder 1 spoon


Heat a small pan and add 3 spoons of sugar into it.
Turn the flame to  medium to low heat and let the sugar melt to.
Do not shake or move the pan once the sugar starts to melt completely.
Switch off flame and add 2 cups of boiling water to it.
Now switch on the flame again…

Konaseema Kodi Kura / Konaseema Chicken Curry

Today we are starting with the final week for BM # 47 and of course final week for 2014 :) . And for this week my theme is "One state- different cuisines". For this I choose Telugu Cuisine, which is from Andhra Pradesh. Coastal Andhra, Rayalaseema, Uttara Andhra are main regions. In the region also people make the same dish in a different way.  So here are the  3 different dishes from 3 different regions.  Andhra Cuisine is more dominant in restaurants all over Andhra Pradesh as well as Andhra Restaurants in cities like Bangalore, Chennai and New Delhi.

For Day 1,am here with the special dish from Konaseema which is know as Coastal Andhra. Coastal Andhra region is dominated by Krishna and Godavari delta regions and is exposed to the coastlines of Bay of Bengal. Hence rice, dal and sea food are the staple diet of the people living here. They even cook Chicken with some special Chicken called Natu Kodi which means Village Chicken or Country Chicken.

Usually chicken curries will …

Bread Cutlet

Today for day 3, under Restaurant menu- pick a menu card, am choose to cook  one of the most delicious snack "Bread Cutlet" from Satya Asha Restaurant.  This is one of the simplest and healthy snack which my family liked, specially kids.

Bread Cutlet can be served as  evening snack, party snack  as a starter. You can use any kind of bread like whole grain, wheat or white bread. I used white bread here and just added boiled potato for binding. You can even add grated carrots, boiled peas, onions or any other vegetable which  ever you like. 

Serve hot with green chutney, hot sauce or just ketchup. 

Here goes the recipe......

We need:

Bread slices  4
Boiled potato 1 large
Chopped cilantro 1/2 cup
Chopped green chili 1spoon
Salt to taste
Chaat masala 1 1/2 spoon
Lime juice  3 spoons
Italian seasoned Bread crumbs 1 cup
Oil for shallow frying 


Cut the edges of all the bread slices and cut them into very small pieces.
Add boiled and mashed potato to the bread pieces.

Also add chopped green …

Missi Roti

For day 2 under Restaurant menu, am here with the popular Indian, seasoned flat bread Missi roti. This is one of the dish from Satya Asha Restaurant.  Missi Rori is the combination of wheat flour and gram flour, seasoned with some spices. This roti or flat bread is very popular in Rajasthan, UP and Punjab.

This a one flavorful flat bread which kids like to have in their lunch boxes or after school. Great to carry for road trips and train journey's too. No need to make a side dish , just have this yummy roti with pickle, raita or plain yogurt.

Here goes the recipe........

We need:

Wheat flour  1 cup
Gram flour / Besan 2 cups
Cumin seeds 1 spoon
Chopped cilantro 1 cup
Chopped onion 1/2 cup
Chopped green chili 1 spoon
Kasuri methi 1 spoon
Salt to taste
Haldi / turmeric powder 1/2 spoon
Chili powder 1 spoon
Chaat masala 1spoon
Hing / asafoetida 1/2 spoon
Oil 3 spoons


In a mixing bowl add all the ingredients  and mix well.
Slowly add water to make a soft dough.
The dough should not be too soft.

Poha with Vegetables

Today we are starting with 47th edition of Blogging marathon. MY theme for this week is  to cook from  "Restaurant Menu". The restaurant  I choose isSatya Asha Authentic Indian Restaurant. 

For week 2, day 1 am here with a breakfast dish which is very popular in Gujarat and Maharashtra.
Poha is pressed rice flakes, which  is the main ingredient in this dish. Adding some veggies and lime juice gives this dish a very special taste. Here goes the ingredients and method for this  popular dish....

We need:

Poha  3 cups
Peanuts 1/2 cup
Boiled and cubed potato 1 cup
Carrot cubed 1 cup
Green peas boiled 1/2 cup
Chopped cilantro 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Chana dal 1 spoon
Green chili chopped 1 spoon
Curry leaves 6
Haldi / Turmeric powder 1/2 spoon
Lime juice 3spoons
Salt to taste
Oil 3 spoons


Heat pan  and add  peanuts, let them fry for 3 minutes.
Now add mustard and cumin seeds. 
Saute for a few seconds and add curry leaves, chana dal and green chili.
Saute and add carrots.

Spicy Chole : No Onion Garlic Version

There are still many adverse things to say about garlic and onions. Not so well known is the fact that garlic in the raw state can carry harmful (potentially fatal) botulism bacteria. Perhaps it is with an awareness of this that the Roman poet Horace wrote of garlic that it is “more harmful than hemlock".

It should be pointed out that Garlic and onion are avoided by spiritual adherents because they stimulate the central nervous system, and can disturb vows of celibacy. Garlic is a natural aphrodisiac.Five fragrant or spicy scented vegetables" - that each have a detrimental effect on one of the following five organs - liver, spleen, lungs, kidneys, and heart. Specifically, onions are harmful to the lungs, garlic to the heart, leeks to the spleen, chives to the liver and spring onions to the kidneys.

So dear readers many of them said many things about onion and garlic. But we always follow our traditions and customs. So this is another yummy dish for festival days without on…

Brinjal Curry : No Onion Garlic version

You may know that onions and garlic are botanical members of the alliaceous family along with leeks, chives and shallots. According to Ayurveda, India's classic medical science, foods are grouped into three categories - sattvic, rajasic and tamasic - foods in the modes of goodness, passion and ignorance. Onions and garlic, and the other alliaceous plants are classified as rajasic and tamasic, which means that they increase passion and ignorance.

Some branches of western medicine say that the Alliums have specific health benefits; garlic is respected, at least in allopathic medical circles, as a natural antibiotic. In recent years, while the apparent cardiovascular implications of vegetable Alliums has been studied in some detail, the clinical implications of onion and garlic consumption from this point of view are still not well u…

Aloo Kurma / Potato Gravy : No Onion Garlic Version

For the 4th and final week of Blogging Marathon # 46, am here with  No onion and Garlic recipes. Being a south Indian, I can't imagine cooking without onion and garlic. We use onions in almost all the dishes. We cook food without onion and garlic only during festivals as most of the Indians do.

Not only during festivals but few communities in India do not eat onion and garlic at all. They feel that various foods and drink can influence the state of one's mind. Onions, garlic etc, are classified as foods that change one’s mind such that it becomes angry and one cannot control it.

 From a social point of view eating strong tasting and strong smelling foods such, as onions and garlic can lead to bodily odours. These are both unsociable and disrespectful to others. Eating onions for example will lead to bad breath. Eating garlic even in small amounts can lead to days of an unsavoury odour coming from the skin.

So, for day 1, am here with some delicious gravy curry, Aloo Kurma. Yes, y…

Methi Thepla / Fenugreek Leaf Roti

Road trips are fun, especially if u plan to travel with your close friends or families. When I think of road trips the one which comes to mind is the trip to Yosemite national park. This was my longest road trip from LA to Yosemite National park. Which took almost 12 hrs drive. The good part of the trip was there were 3 other families with us. We all had lot of fun with the yummy food which we took with us.

Now coming to the theme and today's post. If you are planning  for a long drive its good to have some snacks or food which can be stored for longer time. One such snack item is Thepla. There are many kinds of thepla, the one I made today is Methi Thepla. It can be had as a snack  or it can be had as a breakfast too. These thepla's which look like roti can be stored for up to 3 days. The roti's are soo flavorful that you do not need any chutney or curry to have with it. Just roll the roti and enjoy. Mess free snack and filling snack too.

We need:

Methi leaves / Fenugreek l…

Dry Fruit Ladoo

Today am posting one of  the delicious ladoo I ever had.   Dry Fruit Ladoo, made this yummy ladoo with my sister in my recent India trip.  It's soo simple that, we prepared this ladoo in just 20 minutes.
A great snack for the road trips and perfect sweet for festivals too. I would give credit to my little sis who gave these ladoos a perfect shape and  ofcourse  a perfect click.

For day 2 under Car Snacks am here with this delicious Dry Fruit Ladoo. Here goes the recipe.....

We need:

Dates 2 cup
Almonds  1/4 cup
Raisins 1/4 cup
Cashew 1/4 cup
Figs / Anjeer 1/2 cup
Pistachio  1/4 cup
Poppy seeds 
Powdered sugar  1/4 cup


Fry cashew nuts in little ghee and cut into small pieces.
Now chop almonds, figs, pistachio, raisins and dates into small pieces and mix with fried cashew nuts.
Now add powdered sugar and mix well.
Add enough honey to make  small ladoos.
Immediately after making ladoos roll them in poppy seeds.
The poppy seeds gives ladoo  nice texture and flavor.

Check to see what my …

Shakarpara / Shakarpali

Hello friends,

Its been quite some time I have posted some new recipe  on my blog. Went through some health issues and after that India trip. Missed all the lovely and  delicious recipes from my dear BM friends. Now as am back to blogging wanted to start with a sweet snack.

Today we are starting with BM 46, my theme for this week is "Car Snacks."  Road trips are awesome. Staying in US, we spend quite some time on roads travelling to different places. Whether it could be for a site seeing or to meet friends and families.

Its always good to prepare something at home to munch on during drive. Much better if you choose to make something that is mess free and easy to pass on. For day 1, I have made  Shakarpara  / Shankarpali. This is not only a great snack for road trips, but also made during Festivals in India.

Here goes the recipe for Shakarpara..........

We need:

Maida 2 1/2 to 3 cups
Sugar 1/2 cup
Butter/ ghee 1/2 cup
Milk 1/2 cup
Pinch of salt
Oil for deep frying


Mix milk and b…

Mango Jam

I love mangoes in any form they are served. It could be smoothie, pickle or jam.  For the day 3, am here with home made Mango Jam. It is simple to make with very few ingredients. I made this Jam with store bought mango pulp. You  can even use fresh ripe mangoes but  I would prefer  to use ready made mango pulp.  As the ready made pulp is already sweet adjust the sugar according to your taste. 

We need:

Mango pulp 2 cups
Sugar 1/4 cup 
Lime juice 1 spoon


I have used store bought mango pulp. You can even use the pulp takes from fresh mangoes.
Heat a non stick pan and add mango pulp and sugar.
Mix well and cook on low flame.
Keep stirring between so that the pulp doesn't stick to the bottom of the pan.
Add lime juice and give it a stir.

Cook till the quantity becomes 1/2 of it or  till it thickens enough to be easily spread on the toast. 
Let it cool and transfer it to dry glass or plastic jar.
Store in refrigerator  for up to 1 month.

Check to see what my fellow bloggers are cooking for B…

Mango Mint Chutney

 Summer is the season when you get raw and ripe mangoes. This is the season when most of them make the famous Aavakaya  Pachadi ( Mango pickle) is prepares and stored for year long.  Raw mangoes are not only used to make pickles but also used in making instant chutneys, salads,  Aam Panna ( raw mango juice) or cooked with lentils. 

For day 2 of BM 40, I made  Instant chutney with mint leaves and sesame seeds. I saw this recipe in one of the Indian Cookery Show. This can be called as chutney, dip or spread. Tastes fantastic when used as spread on bread toast or when dipped with hot pakoda's. Also tastes good with idly , dosa and roti.

We need:

Raw mango 1
Mint leaves 3/ 4 cup
Garlic cloves 3
Green chilies 3
Salt to taste
Cumin seeds 1/2 spoon
Sesame seeds 3/4 cup


Dry roast sesame seeds on low flame.
Remove and let it cool.
Peel the skin of mango and make into small pieces.
Now make a smooth powder with sesame seeds.
In the same blender add mango pieces, cumin seeds, garlic, green chili, s…

Mango Strawberry Smoothie

Summer is here. Who doesn't  like summer? Kids are the happiest ones in the world who wait for summer vacations. I used to love summers as a kid.  Visiting grandmothers place, doing naughty things, watching movies and most importantly  eating mangoes. Mangoes are my favorite not just as a kid even now. My kids love mangoes but in a liquid form.  They not even try a pieces of it when I cut the mangoes and serve them. They are much happy when I make  Lassi  or smoothies with mangoes.

Today we are starting  with  4th week of BM 40, my theme for this week is "Mango Mania".  For next 3 days you will be seeing some awesome recipes with my favorite and your favorite "Mangoes". Now for day 1, am here with Mango and Strawberry Smoothie which makes you  and your kids cool in this  hot hot summer. 

We need:

Ripe Mangoes 2
Fresh strawberries 8
Yogurt / curd  6 tbs
Ice cubes 5


Cut mangoes and strawberries into small pieces.
Add all the ingredients into blender.
Blend it will …

Aloo Kurma / Potato Curry

 For the final day of week 3, am here with the popular dish Aloo kurma. This is one of the simplest recipe ever made with very few ingredients.  Usually served hot with roti, naan or pulao. Frying the potatoes in oil and then adding to gravy makes the dish much more tasty.

Here goes the recipe.....

We need:

Potato  2 large
Onion 1 medium
Tomato 1 medium
Cashew nuts 10
Poppy seeds 3spoons
Garam masala 1spoon
Haldi / turmeric  1/4 spoon
Ginger garlic paste 1/2 spoon
Chili powder 1spoon
Curry leaves 5
Salt to taste
Oil 4 spoons
Chopped cilantro 2spoons


Soak cashew nuts and poppy seeds separately in hot water for 1 hr.
Make a smooth paste mixing both and keep aside.
Cut potatoes into bite size pieces and boil till 1/2 done
Now deep fry these oil till nice brown color appears on the top.
Now a pan and add 4 spoons oil.
Now add chopped onions, ginger garlic paste and curry leaves.
Cook till onions  turn into light brown color.
Now add chopped tomato, chili powder, garam masala, haldi and salt to taste.

Kadai Mushroom

For day 2, I am here with some rich and creamy dish Kadai Mushroom. This gravy curry can be served with pulao, biryani or roti.  Adding cashew and almond paste to this recipe gives some extra  taste and richness.  If you do not want to add nuts paste, replace it with some heavy cream or half and half.  

Here is the recipe for delicious Kadai Mushroom.......

We need:

Mushrooms 2 cups
Tomato puree 1 cup
Chopped cilantro 1/4 cup
Bay leaf 1
Jeera / cumin seeds 1/2 spoon
Mustard seeds 1/4 spoon
Cinnamon stick 1 small
Cloves 2
Cardamom 1
Green chilies 2
Sugar 1 spoon
Cashew 10
Badam / almonds 5
Chili powder 1spoon
Coriander powder 1/2 spoon
Garam masala 1/4 spoon
Kasuri methi 1/2 spoon
Oil 1/4 cup


Soak cashew and almonds in hot water for 15 to 20 minutes and then make a smooth paste out of it.
Puree 2 medium tomatoes and keep aside.
Heat oil and add mustard seeds, cumin seeds and whole garam masala.
Saute for a minute in medium flame.
Now add tomato puree and let it cook for 3 minutes.
Now add cashew and almo…

Thai Red Curry

Today we are starting with 3rd week of BM 40. Next 3 days I will be posting some tasty and delicious " Gourmet Gravies".  These gravies taste awesome with some pulao, biryani, roti and naan.
Gravies are made with any nuts paste or with coconut milk. Nuts paste or coconut milk gives these gravies some nice and rich texture and taste.

For day 1 am here with a Thai dish. Most of the Thai recipes are made with coconut milk. One such popular Thai dish is Thai Red Curry.  The main ingredients in this paste are garlic, shallots, dry red chilies, galangal, salt, coriander seeds and leaves, cumin seeds, peppercorns and lemongrass.   Gravy richness comes from coconut milk. Also added into this gravy are mixed veggies and meat like shrimp and chicken. Finally garnished with cilantro, mint or basil leaves.

In this recipe I used store bought red curry paste and coconut milk.  Here goes the recipe......

We need:

Thai curry paste
Coconut milk 1 can( 14 oz)
Salt to taste
Baby corn

Sweet Potato Fries

For the final day of week 1, a here with yet another healthy and kids favorite Potato fries. My kids are a big fan of the fries, specially my daughter. This is the only thing she likes to eat when we got to Mc D. 

To make these fries little healthier, I baked these fries instead of deep frying. Also used sweet potatoes instead of regular potatoes. These taste little sweeter  but have an amazing taste when seasoned and baked with pepper powder and salt. You can also add little onion and garlic powder to them before baking. 

These are great with some evening tea or coffee, specially during rainy season. Goes well with burgers  and sandwiches as a side dish. Here goes the recipe......

We need:

Sweet Potatoes 3 large
Salt to taste
Black pepper powder  1/2 spoon
Oil 2 spoons


Peel the skin of sweet potatoes.
Cut them into long strips around 1/4 inch thick.

Place them on a baking tray and add salt, pepper powder and oil.
Mix them together well.

Bake these seasoned potato strips on 300 Degrees F f…

Fish Strips

For day 2, I have made  my kids favorite Fish strips. Simple and crispy snack for all ages. I have  marinated the fish strips and shallow fried in oil. To make these strips healthy you can even bake in over for 20 minutes on 300 Degrees F. 

These fish strips can be had as a evening snack, as an appetizer for small parties  or as a side dish.  I have used boneless and skinless Tilapia here. You can try any kind of fish to make this yummy snack.  Here goes the recipe.....

We need:

Fish fillets 3
Egg 1
Corn flour 2 spoons
Soy sauce 1 1/2 spoon
Salt to taste
Fish seasoning 3 spoons
Haldi / turmeric 1/2 spoon
Lime juice / vinegar 2 spoons
Breadcrumbs plain / seasoned
Oil for frying


Cut fish fillets into long strips.
I have uses Tilapia here.
Wash thoroughly before marinating the fish strips.
Add egg, salt, soy sauce, fish seasoning to fish strips.
Also add corn flour, turmeric and lime juice.

Mix well with fish strips and let them rest for 1 hour.
Heat a non stick skillet and add  3 spoons oil for sha…