Showing posts from December, 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.