Tuesday, April 26, 2016

Palak Paneer

  • 2 Onions - cut into 4ths
  • 2 bunches Palak
  • 10-15 Kaju
  • Paneer cubes
  • Ginger Garlic Paste
  • Garam Masala
  • Green chilies
  • Salt
  • Jeera
  • In a pot bring water to a boil and boil the onion pieces for 8-10 mins and keep them aside
  • In the same water boil the Kaju for 5-7 mins (till soft) and keep them aside
  • In the same water boil the spinach for 5 mins and drop them in ice cold water to stop the cooking and to have the bright green color for palak
  • Grind the Onion , Kaju (can add water to get smooth paste) and Palak SEPARATELY  to a amooth paste
  • In a pan add oil once hot add Jeera, Ginger garlic paste, Onion paste and Garam Masala
  • let the onions look only till very ligth brown (not dark brown) and add Kalu paste and let it cook till the paste starts sticking to the pan
  • Add the green chilies and Palak paste to this paste and add little water if needed
  • Add salt and paneer pieces and let it cook for 5 min Max else you will loose the bright green color
  • Remove from heat and Enjoy with Jeera Rice / Naan/ Roti!!

Thursday, March 1, 2012

Curry Powder - Version 2

  • 2 cups Minapa pappu
  • 1 cup Senaga pappu
  • 2 tea spns Jeera
  • 3/4 tea spn Aawalu
  • 1/2 cup Dhaniyalu
  • 1/4 cup Dry coconut
  • Red chillies
  • 5-6 clovesGarlic
  • Dry roast all the ingredients
  • Grind them into a  little coarse powder
  • We can use this powder with Egg plant, Beerakaya

Monday, October 31, 2011


  • All Purpose flour : 1 cup
  • Whole wheat flour : 1/4 cup
  • Ajwain/ Carrom seeds: 4tsp
  • Warm water : 1/2 cup to 3/4 cup
  • Salt to taste
  • Oil for deep frying

  • In a bowl mix all purpose flour, wheat flour, ajwain and salt
  • Add 4-5 tbsp oil and mix till you are able to make a small pea sizes ball with this dough
  • Add water little by little and kneed the dough, the dough should form as a ball but should hard 
  • Pinch the dough into small balls like this

  • Heat oil in a frying pan, and in the mean while roll the pinched balls into small chapati's with rolling pin

  • Using a fork make fer holes in the small chapati's, so the the Matri will not puff up and be crisp

  • Once the oil is hot enough, fry all the matri, it takes around 3-4 mins on each side to get a golden brown color

  • Matri are ready to eat with Tea!!!!

Mummified Pizza's


  • English muffins - 12
  • Marinara Sauce(I used store bought)- 1 bottle
  • Sliced Olives- 1 12 ounce can
  • Mozzarella cheese slices -12 slices


  • Pre- heat the oven to 375 F 
  • Open the English muffins  or make them into two
  • On each half spread the marinara sauce evenly
  • Place two slices of olives as eyes
  • Thinly cut strips out of the cheese slices and place them on the muffins to give a mummy's look
  • Bake them at 375F for about 10-12 mins
  • The Mummified Pizza's are ready to be serve hot Happy Halloween!!!!

Sunday, October 23, 2011

White Witch Fingers with blood


  • Puff pastry sheets
  • Roasted Almonds
  • Parmigiana cheese
  • All Purpose flour
  • Hot Ketchup


  • Thaw the pastry sheets completely
  • Dust the work surface with a little all purpose flour
  • Spread the pastry sheets and using a rolling pin, stretch the pastry sheet a little bit
  • Using a pizza cutter cut the sheet into thin strips and sprinkle with cheese
  • Lay them on a baking sheet and bake at 400F for 15 minutes
  • When complete cooled insert the roasted almonds, to look like nails
  • Serve warm with hot ketchup...for blood
  • White witch fingers with blood are ready for munching!!!!

Friday, October 7, 2011

Aloo Val Papdi curry

  • Val Papdi- 1/2 lb
  • Aloo- 2nos
  • Onions - 1nos
  • Ginger garlic paste- 2tspns
  • Jeera/ Cumin seeds- 3tspns
  • Turmeric powder- 2 tpns
  • Red chili powder- as per taste
  • Salt - to taste
  • Oil
  • You can use the Val papdi as is if they are small and tender else, remove the fibrous strings from sides and make them into smaller pieces with hands
  • Peel and chop the aloo  and onions the same size of val papdi
  • In  a pad add oil and jeera seeds, once the seeds start to turn dark brown in color add the chopped onions and ginger garlic paste
  • Saute the onions till golden brown and add the chopped aloo, cover it with a lid ad let it cook for 5-6 minutes
  • Once the aloo is tender add the val papdi, salt, turmeric powder and few sprinkles of water and let it cook for 5-7 minutes. Keep mixing in between.
  • Open and lid and check if the papdi is tender enough so that you can smash it with the spoon
  • Add the red chili powder and cook it on a low flame for 5more minutes
  • Serve hot with rice or roit!!!

Veg Cutlets

  • Potatoes - 3nos boiled
  • Carrots- 2nos diced
  • Beans- 250gms diced
  • Peas- 100gms
  • Onions-2nos finely chopped
  • Ginger garlic paste-1tspn
  • Green chillies-5-8nos made into a paste
  • Garam Masala-2tspns
  • Coriander
  • Bread crumbs
  • Corn flour-1/2 cup
  • Butter milk
  • Oil
  • Salt to taste
  • Boil all the vegetables in a pressure cooker,I normally let them cook for 3-4 whistles
  • In pan add oil, onions, ginger garlic paste and saute till the onions are golden brown 
  • Once the pressure is released, squeeze all the water out of the veggies and mash them in a blender
  • Add salt, garam masala ,green chilli paste and coriander, make small patties (as bog or small as u like)out of this vegetable mixture and keep them aside
  • Now dip the patties in corn flour then in buttermilk and then into the bread crumbs
  • Keep a tava on medium high flame and roast these patties by apply a very light coating of oil on the sides and on top of each one
  • cook for 3-4 minutes on each side or till you see a golden brown color oh both sides of the patty
  • Serve hot with spicy ketchup!!!

Thursday, October 6, 2011

Bhindi Masala

  • Binidi / Ladies finger diced -2cups 
  • Red bell pepper diced -1nos
  • Yellow bell pepper diced-1nos
  • Onions diced-1cup
  • Ginger garlic paste -2tspns
  • Jeera - 3tspns
  • Turmeric - 1-2tspns
  • Red chilli powder - as per taste
  • Salt - as per taste
  • Oil
  • In a pan add little oil and add jeera seeds to it
  • Once the jeera/cumin seeds start to turn little dark in color add the onion and ginger garlic paste and satue till the onions are gloden brown in color
  • Add the chopped bhindi/ladies finger to the oinion and cover it with a lid for few minutes, now add the chopped peppers and salt
  • Let the mixture cook for some time, keep mixing in between, once the peppers and bhindi are tender add turmeric and red chili powder and again let it cook for 4-5 minutes
  • Serve hot with roti or rice!!!

Cabbage Poriyal

  • Cabbage chopped-1 cup
  • Fresh coconut-1/4 cup
  • Onions sliced- 1/4 cup
  • Chana dal - 1/4 cup
  • Mustard seeds
  • Jeera
  • Urad dal
  • Curry leaves
  • Turmeric
  • Green chillies
  • salt
  • Oil
  • In a pan add some oil and add mustard seeds, jeera and when the seeds start to splutter add the urad dal
  • Once the urad dal starts to turn golden brown add curry leaves , green chillies and onions and saute till onions turn golden brown
  • Now add the chanadal and little water, to help the chanadal soften a little
  • Once the dal is little soft add the chopped cabbage, turmeric powder and salt and cover it with a lid
  • When the cabbage is almost done add the grated fresh coconut and again cover it with the lid
  • Let it cook on a low flame for 5-8 mins and serve hot with roti or rice !!!

Beeyapu Rawa Upma

Ingredients : 
  • Rice - 1 cup
  • Water - 2 cups
  • Onions - 1/2 cup 
  • Green Chillies - as per taste
  • Mustard seeds- 1tspn
  • Jeera - 1tspn
  • Urad dal - 1tspn
  • Chana dal - 1tspn
  • Curry leafs - few
  • Salt to taste
  • Oil 

Procedure :
  • Soak the rice for 10mins and let it dry completely on a towel
  • Coarse grind the soaked rice and keep it aside
  • In a pan add oil and mustard seeds, jeera, urad dal and chana dal when the seeds start to splutter add the curry leaf's
  • Add onions and saute till light golden and add 2 cups of water , and salt and bring it to a light boil
  • Add the ground Rice flour and cover it with a lid
  • keep it on low flame for 5-8 mins and mix in between
  • Serve hot with tomato chutney !!!