Thursday, May 15, 2008

Aloo Gobi Curry

Cauliflower - 1
Tomato - 2
Potato - 1
Onion - 1 big
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red Chilli powder - 1 tsp
Amchur powder - 1/4 tsp
Turmeric powder - 1/2 tsp
GingerGarlic paste - 2 tsp
Frozen Peas - 1/2 cup

1) Take a microwave safe bowl and wash cauliflower florets. Add very little water to the bowl. Place a plate or lid covering the bowl and microwave for about 4-5 minutes.
2) After the cauliflower is steamed, add salt to the same and mix well.
3) Peel the potato and dice into bite sized cubes. Add diced potato, salt and little water to a microwave safe bowl and microwave for about 2-3 minutes.
4) Take a pan and add oil to the same. Add Jeera and turmeric to the pan.
5) Add dice onion to the pan and fry until onions become transluscent. Add ginger garlic paste and fry until raw smell disappears.
6) Add diced tomatos to the pan and put the lid on. Let the gravy cook until you see oil seperating from the gravy.
7) Add all the masala powders, peas and salt to the Gravy. Put the lid back and let the curry cook for 2 mins.
8) Add potato cubes to the pan and continue to cook for 5 mins.
9) Take the steamed cauliflower florets and add it to the curry. Gently mix the gravy and florets. Make sure the florets donot get mushy. Cook the curry for a while until the florets are cooked and get a good coating of the gravy. Garnish with Cilantro.
This curry tastes great with chapati or paratha.

Saturday, April 19, 2008

Aloo Paratha

Aloo Paratha is one of the easiest and tastiest recipes to make within a matter of minutes. The best part about this dish is, the filling can be replaced with any of your favourites like gobi, paneer, methi, kheema, palak etc.

Potato - 1 Big
Wheat Flour - 1 cup
Jeera - 1 tbsp
Green Chillies - 1 Chopped
Turmeric - 1 tsp
Red Chilli Powder - 1/2 tsp
Salt - as required

Making the Filling
Wash and cut potato into 4 big pieces. Take water in a container, add salt and boil the potato pieces for about 15 minutes. To test if the potatos are done, pork the potatos with a fork. It should easily pass through the potato. Strain water from the boiled potato and peel off the skin after it cools. Mash potato pieces with a fork. Add salt, chopped green chilli, Red chilli powder, turmeric powder and Jeera to the mashed potato. Mix everything thoroughly.

Making the Dough
Take wheat flour and salt in a wide bowl. Knead the dough with warm water. Dough should be very soft but not sticky. Put a damp paper towel on the dough and let it rest for 10 minutes.

Rolling out and Frying Parathas
Make equal sized balls of the dough as well as potato filling and keep them aside. This potato filling makes 5 parathas. Take a ball of dough, flatten it once. Dust both sides of the dough with wheat flour. Start rolling the dough just until you make sure the potato filling fits in the dough.
Place a mashed potato ball in the middle of dough and seal all the edges by bringing them together. Make sure that the dough is closed completely. Start rolling the potato stuffed dough gently with the help of dry flour. Heat a pan and brush it with oil/ghee. Fry the parathas on both sides.

If you are not planning on consuming them as soon as you make, place them in a sealed container.

Monday, April 7, 2008


Andhariki Sarvadhari nama samvatsara subhakankshalu. We would like to wish you and your family a very happy, prosperous and a peaceful new year.

Ugadi is the start of a new year and a very important festival of the telugu and kannada people. This is also celebrated in Maharastra as Gudi Padwa.

Ugadi marks the beginning of a new Hindu lunar calendar with a change in the moon's orbit. It is a day when mantras are chanted and predictions made for the new year. Traditionally, the panchangasravanam or listening to the yearly calendar was done at the temples or at the Town square but with the onset of modern technology, one can get to hear the priest-scholar on television sets right in one's living room. [3]

It is a season for raw mangoes spreading its aroma in the air and the fully blossomed neem tree that makes the air healthy. Also, jaggery made with fresh crop of sugarcane adds a renewed flavor to the typical dishes associated with Ugadi. "Ugadi pachchadi" is one such dish that has become synonymous with Ugadi. It is made of new jaggery, raw mango pieces and neem flowers and new tanarind which truly reflect life - a combination of sweet, sour and bitter tastes! [3]
Ugadi pachhadi - ఉగాది పచ్చడి with all six tastes (షడ్రుచులు), symbolizes the fact that life is a mixture of different expereinces (sadness, happiness, anger, fear, disgust, surprise) , which should be accepted together and with equanimity. [2]

We make Garelu, Ugadi Pachhadi, Payasam & pulihora and offer it to God as Nivedhyam on this auspiscious day.

Ugadi Pachhadi Recipe:
Raw Mango (diced) - 1 cup
grated Jaggery - 1/2 cup
Neem flowers - 1 tbls
Salt - 1/4 tbls
Tamrind paste - 1 tbls
Green chillies (Finely chopped) - 1
smallWater - 3 cups

Add all the ingredients to a vessel and mix them well. You could optionally add Sugar cane pieces, banana slices and small coconut pieces.

Sunday, March 30, 2008

Andhra Kodi Koora / Chicken Curry


Chicken - 3 lbs
Onion - 1 Big
Ginger Garlic Paste - 2 tbsps
Curry Leaves - 1 sprig
Green Chillies - 5 medium
Garam Masala Powder - 1 tbsp
Coriander Powder - 1 tbsp
Oil - 5 tbsps
Chopped Cilantro - 1/2 cup

Cinnamon Sticks - 5 medium
Elachi - 5 medium
Cloves - 5 medium
Shajeera - 1/2 tbsp
Jeera - 1 tbsps

For Marination

Red Chilli Powder - 1 tbsp
Curd - 1 cup
Turmeric - 1 tbsp
Ginger Garlic Paste - 2 tbsp
Coriander Powder - 1 tbsp
Lemon Juice - 2 tbsp
Salt - 1 tbsp

1) Cut Chicken into medium sized pieces and wash it thoroughly.
2) Mix all the ingredients for marination along with chicken. Make sure all the pieces get the coating of the marinade.
3) Allow the marinated chicken to rest in the refrigerator for atleast 1 day. The longer it marinates, the better it tastes.
4) Heat oil in a deep container. Add chopped onions, greenchillies and curry leaves.
5) Add all the spices and fry until the onions are translucent.
6) Add Ginger Garlic paste and fry until the raw smell disappears.
7) Add marinated chicken, Garam Masala powder and Coriander powder to the pan. Mix everything thoroughly.
8) Cook the chicken until it is done fully on medium heat. It normally takes around 40 - 45 minutes. Add salt and water if necessary.
9) To test if the chicken is cooked fully, take a fork and pork it on a chicken piece. The piece should easily fall apart. Just before you turn off the stove, garnish the curry with Cilantro.

Sunday, March 16, 2008

Hyderabadi Dum Ka Mutton Biryani

Hyderabad is famous for its Dum Biryani. Being a Hyderabadi, I have always savoured this dish. Whenever we go to Devon Street in Chicago, we never miss the opportunity to enjoy authentic Hyderabadi Dum Biryani.

It is a traditional celebration meal made using goat meat and rice and is the staple of a die-hard Hyderabadi. The Hyderabadi Biryani is so named as it is created in the city of Hyderabad, India. The blending of mughlai and Telangana cuisines in the kitchens of the Nizam (ruler of the historic Hyderabad State), resulted in the creation of Hyderabadi Biryani. [1]

Mutton - 1 lb
Basmati Rice - 1 lb
Kesari food color - 1/4 tsp
Butter - 3 tsps
Onion - 3 large
Milk - 10 tsps
Ginger Garlic Paste - 2 tsps
lemon - 1
Eggs - 5 Boiled
Green Chillies - 1
Chopped Cilantro - 2 cups
Mint Leaves - 1 whole bunch

Cloves - 10
Cinnamon Sticks - 10 medium
Anise Star - 2
Elachi - 10
Bayleaves - 5
shajeera - 1 tsp
Jeera - 2 tsp

For Marinating Mutton

Yogurt - 1 cup
Turmeric - 1 tsp
Green Chillies slit (small) - 2
Ginger Garlic Paste - 3 tsps
Garam masala powder - 1 tsp
half lemon squeezed juice - 1/2 tsp
Red chilli powder - 1 tsp
Salt - 2 tsps

Wash Mutton thoroughly. Make medium sized pieces of Mutton and marinate the same with all the above ingredients for atleast 24 hours.

1) Cook basmati rice with half of all the spices, salt, 1 tsp butter (not completely cooked)
2) Drain water from rice and keep it aside.
3) Take a big vessel and add 2 tsps butter, 3 tsps oil. Dice 1 onion and start frying it in the vessel. Add copped Mint Leaves to the same.

4) Crush Anise Star into powder. Add the same along with remaining spices, slit green chillies and fry.
5) After the onions are cooked, add 2 tsps Ginger Garlic paste and fry it until the raw smell disappears.
6) Add the marinated mutton and let it cook until almost done. The curry should come together. I normally cook mutton in a pressure cooker for 2 whistles or until done.
7) Add salt if necessary. Add 2 tsps Shan Biryani Masala (Sindhi Biryani) and 2 tsps Garam Masala Powder. Cook it for 5 more minutes and turn off the stove.
8) Take milk in a container, warm it. Add kesari color to the milk. Add 2 cups of cooked rice to the same and mix it well.
Keep it aside.
9) Cut 2 Onions thinly sliced length-wise. Fry them in butter+oil until it gets a good brown color (caramalized) and keep it aside for Garnishing.

1) Preheat oven at 375 deg.
2) Take a deep bottomed alluminium tray. Butter its inside walls properly.

3) Keep one cup of cooked rice aside. Divide each of rice, mutton curry, coriander leaves, caralamized onions and saffron colored rice into 2 portions.
4) Add one layer of rice (1/2), one layer of mutton curry ( 1/2 ), one layer of coriander leaves, one layer of caramalized onions ( 1/2) and one layer of Saffron colored rice ( 1/2) in the same order.
5) Repeat this process for one more time with the rest of the portions in the same order. So, the top most layer now is saffron colored rice. Layer it with 1 cup of cooked rice that we kept aside in Step 3.
6) Garnish it Cilantro. Make holes for eggs on the top layer. Make 2 halves of each egg. Place eggs in the holes we made.
7) Place the tray in the oven carefully and cook the same for 40 mins. Check if the rice is cooked. Ifnot, keep the tray back in the oven and cook until done.

8) After it is done, allow the biryani to rest in the oven for 10 more minutes. Take the tray out and squeeze half lemon on the top and mix it slowly.

Biryani tastes great with Kheera Raitha and Mirchi Ka Salan.


Saturday, March 15, 2008


Hello frienz!!! I am posting one of my all time favourite dishes - Sambar. I love sambar with anything and everything edible :). It tastes great with Rice, Idli or even Dosa. This is one of the dishes that turns out great every time I make.

Kandi Pappu / Toor Dal - 1 cup
Onion - 1 Large
Tomato - 1 Large
Green Chillies - 3 Medium
Tamarind - Lemon ball sized
Curry Leaves - 1 Sprig
Turmeric - 1/2 tsp
Sambar Powder - 2 tsps
Red Chilli Powder - 1 tsp
Vegetables Diced - 2 cups

We can use Brinjal, Drumsticks, Dosakaya (Cucumber), Carrot, Beans, Radish etc.

1) Cook Dal in Pressure cooker with 2 cups of water until dal becomes mushy.
2) Cut 3/4th onion, length wise. Put all the vegetables along with onion, slit greenchillies, diced tomato, turmeric, tamarind extract and salt in a container.
3) Pour water until all the vegetables float. Let the vegetables boil until tender.
4) Mash cooked dal and add it to the veggies. Add Red chilli powder and mix everything together.
5) Let the sambar boil on medium heat while stirring occasionally. At this stage, I normally boil sambar for more than half an hr.
6) Add Sambar powder and Cilantro to sambar.
7) Pour oil in a pan. Add mustard seeds, jeera, urad dal to the pan. After mustard seeds start to splutter, add remaining chopped onion and garlic along with curry leaves. Fry everything until onions become translucent.
8) Add tadka to sambar while the sambar is boiling. I normally take a spoonful of sambar and clean the pan in which I did tadka. Then I pour that back into the sambar. This gives a very good taste to sambar. Trust me :)
9) Let sambar boil for 5 more minutes and turn it off.

Tip : Cut Brinjal without removing the stalk. Just like we do it for guthi vankaya.

Thursday, February 28, 2008

Paneer Butter Masala

Now here is one of my personal favorite dishes Paneer Butter Masala :)


Tomatoes - 3 medium
Onion - 1 big
Green chillies - 2 medium
Butter - 2 tbsp
Cashews - 1 Rice Cooker cup
Ginger Garlic Paste - 1/2 tsp
Chilli Powder - 1/4 tsp
Cooked Peas - 1/2 cup
Shajeera - less than 1/4th spoon
Jeera - less than 1/4th spoon
Elachi -1
Cinnamon Stick - 1 small
Sour Cream - 1/4 cup

1) Boil Diced Onions and Cashews until the raw smell disappears
2) Add 1 tbsp Butter + Oil in a pan and fry paneer cubes
3) Remove paneer cubes and in the same pan, add all the spices and fry them for a while
4) Add Green Chillies and Diced Tomatoes to the pan. Fry until everything comes together.
5) Grind 1 + 4
6) Add 1 tbsp butter + oil to the pan and add Ginger Garlic Paste. After the raw smell disappears, add 5 along with cooked peas to the pan.
) After the gravy comes together, add paneer cubes and sour cream. Continue to cook for 10 more minutes on low heat.
8) Add Chilli Powder according to the spice level at the end.

Paneer butter masala can be best served with Pulav, Paratha or naan.

Bon appetite
~ CG

Sunday, February 24, 2008

Menthi Koora Pappu


Methi Leaves - Half bunch
Toor Dal / Kandi Pappu - 1 cup
Green Chillies - 3
Tomato - 1 medium
Tamarind - Smal lemon ball size
Onion - 1 medium diced
Turmeric - 1/2 tsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Jeera - 1/2 tsp
Garlic Cloves - 2
Red Chilli Powder - 1/2 tsp
Curry Leaves - 1 Sprig

1) Wash toor dal in a container. Add 3 cups of water and start boiling the dal.
2) After dal is 3/4th cooked, add methi meaves,tomato, turmeric, diced onions and green chillies. Mix everything once and let it cook until dal is almost done. Mean while, soak tamarind in water.
3) Add tamarind extract and red chilli powder to the dal. Let the dal cook for 5 more minutes.

For tempering/popu/tadka

1) Heat 3 tsps of oil in a small pan.
2) Add mustard seeds, urad dal and jeera to the pan. After mustard seeds start to splutter, add chopped garlic and curry leaves to the same.
3) Add the tempering to dal and mix everything once.

Methi Dal and Tomato Rasam with Rice is a very appetizing combination.

Wednesday, February 20, 2008

Fiber Rich Food

This is some information I have collected about fiber rich food and thought I would share with you. Fiber rich food should be a very important part of everyone's diet. American Dietetic Association recommends intake of 20-35 grams of dietary fiber every day.

There are 2 types of fiber.

1. Soluble fiber slows down the digestion process. It helps our body in absorbing the key nutrients from our diet. It helps in reducing the cholesterol level in blood.

Food such as fresh fruit, dried fruit, vegetables, lentils, peas, oats, potatoes, soy products etc. are rich in Soluble fiber

2. Insoluble fiber helps food to pass more quickly through the stomach and intestines. It prevents constipation.

Insoluble fiber can be found in food such as nuts, seeds, whole grain, brown rice, cracked wheat etc.

Following is a list of Fiber rich food

  • Beans (chickpeas, lentils etc.), stews and curries, Oats, Barley, Oatmeal, Soy products, Lentils.
  • Vegetables such as asparagus, green beans, broccoli, cabbage, cauliflower, spinach, squash, potato with skin on and canned tomatoes also have about 2 grams of fibre per 1/2-cup serving. Aim for 3 servings of these fiber-rich vegetables per day.
  • Whole-grain or multi grain breads, wheat bran or oat bran muffins or those with added wheat germ contain 2 grams of fiber per slice.
  • Fruits that are eaten with the peel (such as apples, pears, peaches, nectarines, plums, etc.) or containing edible seeds (berries) such as blackberries, blueberries, strawberries, raspberries etc. have about 2 grams of fiber per whole fruit or half cup of berries. Among all the fruits, raspberries have highest fiber content.
  • Dried fruits such as dates, prunes, figs, apricots and raisins are great source of fiber.
  • Most important point is, make sure you drink atleast 8 to 10 glasses of water daily. It helps the digestive system to adjust to all that fiber.

How much does one serving weigh?
One serving would be roughly equal to the amount of fruit/veggies that you can pick up with a loose fist.

Sunday, February 17, 2008

Veggie Pizza


All Purpose Flour/Maida - 1 1/2 cup
Active Dry Yeast - 1/2 tbsp
Honey - 3/4 tbsp
Olive oil -3 tbsp
Water - 1/2 cup
Salt - 1/2 tsp
Mozarella cheese - 1 1/2 cups
Tomato ketchup - 3 tsps
Green chilli sauce - 1 tsp
Onion - 1 medium
Tomato - 1 small
Bellpeper - 1 meduim
Jalapeno - as required
Pineapple chunks - 1 small can
Process for making the dough

1) Take warm water in a small container and add yeast to it. Mix it once and leave the solution aside to rise (for about 5 mins).
2) Take a wide container and add flour, honey and salt. Mix everything once and start making the dough with yeast water and olive oil. Press the dough as hard as you can.
3) The consistency of the dough should neither be too soft nor too hard. Add more water or dough as necessary.
4) Dampen a paper towel and place it on the container.
5) Allow the dough to rise in a warm area (preferably oven).
6) After 45mins, you can notice that the dough has risen around double its size. Punch the thouroughly until it comes to its normal size. Do the same punching two more times in 1 hour intervals. Now, the dough is ready to be used.

This recipe makes a 10 inch pizza.

Process for making the pizza

1) Pre-heat the oven at 400 deg.
2) Take a big pan. Brush it with olive oil.
3) Take the pizza base and place it on the pan. Punch the dough slowly using your knuckles.
4) Spread tomato ketchup and chilli sauce on the pizza dough leaving about 1 inch towards the side.
5) Spread all the cut veggies on the pizza base. At the end top it with cheese.
6) Bake the pizza for about 20 - 25 mins.
Pizza is ready to savour. Bon appetite.

Saada Laddu

Saada laddus are very easy to make and are very tasty too. I learnt this recipe from my Mother-in-law and here it is for you.


Besan - 1 cup
Sugar - 1 1/2 Cup
Fresh grated coconut - 1/2 Cup

Elachi/Cardamom - 3 pods
Cashew - 10
Raisins - 10
Ghee - 1/2 cup
Water - 1/2 cup

1) Take a big pan and make sugar syrup with 1/2 cup of water. The consistency of the sugar syrup should be the same as we make for gulab jamun.
2) Slowly add grated coconut to the syrup by continously stirring.
3) Let the coconut boil in the syrup for 10 minutes.
4) Add Besan to syrup and stir it continously. Add ghee and keep stirring for about 10-15 mins until the raw smell is gone.
5) Crush Elachi in a pestle/mortar. Fry cashews and raisins in ghee. Add them to the pan along with Elachi powder.
6) Turn off the stove and let the mixture cool for around 15 mins.
7) Make the laddus and let them cool. Saada Laddus can be stored in an air tight container for more than 10 days.

Indian Thali

Chapati, Chole, Sona Masuri Rice, Tomato Masala Rasam

Thursday, February 14, 2008


Chole is a very famous North Indian Curry. It is normally savoured with Poori or Chapati. It is one of the easiest curries that can be made even after a whole day of work. Life becomes much easier if you have a can of precooked chick peas / garbanzos


Chick peas - 1 can
Tomatoes - 2
Onion (Large) - 1
Green Chillies - 3
Kasoori Methi powder - 1 tsp
Amchur powder - 1 tsp
Chole Masala powder - 1 tsp
Garam Masala powder - 1 tsp
Red Chilli powder
GG Paste - 1 1/2 tsp
Jeera - 1/2 tsp
Shah Jeera - 1/4 tsp

1) Heat 2 tbsp Oil in a pan. Add Onion, Slit Green Chillies, Curry Leaves, Shah jeera, Jeera to the oil. Start frying until onions are translucent.

2) Add GGPaste and fry until raw smell disappears.

3) Add diced tomatoes, Turmeric and salt to the pan and start frying until everything comes together.

4) Take whole can of chickpeas, rinse it thoroughly and add it to tomatos along with all the powders. Add water if required.

5) Keep lid on pan and let the curry cook for 10 more minutes on medium heat.

Rava Kesari / Sooji Halwa


Sooji / Upma Rava - 1 cup
Water - 3 cups
Sugar - 1 cup
Cardamom(Elachi) pods - 2
Cashews - 10
Raisins - 10
Kesari(Orange) food color - pinch
Ghee - 2 tbsp

1) Heat 1 tbsp Ghee in a pan.
2) Add Sooji to the pan and start frying it on low heat.
3) Boil 3 cups of water in a seperate vessel.
4) Add food color to the boiled water.
5) After Sooji starts to give nice aroma, slowly start pouring boiled water while mixing. Make sure you continously mix Sooji without forming any lumps.
6) Add sugar slowly to the pan while mixing.
7) Fry Cashews and Raisins in 1 tbsp of ghee until golden brown.
8) Powder the Cardomom pods in a pestle/mortar.
9) Add fried cashews, raisins and cardamom powder to the Halwa and mix it once.

Kesari and Poori combination is a real treat.

Tip : We can even use milk and water combination instead of just water.

Wednesday, February 13, 2008

Bendi Fry with Peanuts


Bendakayalu(Bendi) - 1 1/2 lbs
Onion (Medium) - 2
Peanuts - 1 cup
Curry Leaves - 1 Sprig
Mustard seeds - 1/2 tsp
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Jeera - 1 tsp
Turmeric - 1/2 tsp
Red Chilli Powder - 1 tsp

1) Take a wide pan and add 3 tbsps of oil. After the oil heats up, add Mustard seeds,Urad Dal, Chana Dal and Jeera.
2) After the mustard seeds start to splutter, add peanuts, chopped onions, curry leaves and turmeric to the pan.
3) Fry the onions until half done and add chopped Bendi.
4) Start frying the Bendi, until half done. Add Salt and red chilli powder.
5) Continue to fry the curry until it is done.
Bendi fry and Tomato Pappu(Dal) is an excellent combination. My mouth is starting to water, just thinking about the combi.

Tips : Make sure you fry the curry without the lid on the pan(if not, Bendi gets soggy). Fry on medium heat.

Tuesday, February 12, 2008

Palakura Pappu

Palakura Pappu or Spinach Dal is an easy, healthy yet tasty curry. In winter, I always have a bag of frozen spinach in my freezer.


Spinach - 1 Bunch
Toor Dal - 1 cup
Green Chillies - 3
Onion (medium) - 1
Turmeric - 1/2 tsp
Tamarind - Lemon sized ball
Mustard Seeds - 1 tsp
Jeera - 1 tsp
Red Chillies - 2
Garlic Cloves - 2
Curry Leaves - 1 sprig

1) Wash dal and pour 3 cups of water. Start boiling dal on medium heat.
2) Chop spinach leaves and slit green chillies.
3) Soak tamarind in warm water for a minute and extract the juice out of the same.
4) After the dal is half cooked, add chopped spinach leaves, chopped onion, turmeric and green chillies.
5) Let the spinach and dal cook well (make sure you donot over mix the curry).
6) After it is almost cooked, add tamarind extract and salt. Let the curry cook for 5 more minutes.

For tempering/popu/tadka

Add 2 tbsps of oil to a container. After the oil heats up, add avalu(mustard seeds), red chillies, jeera, urad dal. After the mustard seeds start to splutter, add curry leaves and chopped garlic to the same.

Spinach dal, rice and ghee with usirikaya pickle is an awesome combination.

Saturday, February 2, 2008

GreenBeans - ChanaDal Curry


Chopped Green Beans - 3 cups
Senaga pappu (Chana Dal) - 1/2 cup
Shredded Coconut - 1/2 cup
Medium Onions - 2
Red Chillies - 1
Curry Leaves - 1 sprig
Garam Masala Powder - 1/2 tsp
Coriander powder - 1/2 tsp
For Tempering (Popu)
Oil - 3 tsps
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tsp

1) Take a pan, add oil to it and heat it on medium. Add mustard seeds, cumin seeds and urad dal.

2) Wait for them to splutter and add diced onions and Curry leaves.
3) Add Greens Beans, Salt and Turmeric after the onions become transperant.
4) Meanwhile, boil chana dal in some water in another pan. I boiled it in microwave for 15 mins.
5) Strain the water from chana dal. Add red chillies and mash chana dal. Make sure the mixture is not very mushy.
6) After the Green Beans are almost cooked, add chana dal mixture and shredded coconut to the pan.
7) Add Garam Masala powder and Coriander Powder to the curry and let it cook for a while ( 2 mins with a closed lid on top of the cooking pan).

This curry tastes good with both chapati and rice.

Vedi Vedi Pakodi (Pakora)

It is so cold in chicago... and what's better then garma garam pakodi.. hhuh? Pakodi is the best snack you could ask for on a rainy day or on a cold day... they are the best


Senaga Pindi (Besan Flour) - 3 cups
Rice Flour - 1 cup
Chopped Cilantro - 1/2 cup
Onions (medium) - 3
Cashews - 15
Curry Leaves - 1 Sprig
Green Chillies - 2
Vegetable / Canola oil

1) Sift both the flours into a wide container (easy to mix).
2) Cut the onions length wise.
3) Heat 1/4th cup of oil until warm. Add this oil to the Flours.
4) Add Cilantro, Onions, Cashews, Curry Leaves, Finely chopped Green Chillies and salt to the same.
5) Mix the batter well (It should be crumbly).
6) Heat required amount of oil in a wide skillet. Bring it to a boil on medium heat.
7) Take the batter in your hand and slowly drop them as small fritters.
8) Make sure they are not over fried.

Pakodis can be stored for upto a week. Make sure they come to a room temperature before storing them in a container. Pakodis are great for an evening snack with hot tea.


Sankranti is a festival that signifies the begining of harvest season for the farmers of Indian Sub-continent[1]. This is one of the important festival in Andhra Pradesh, my home state in India.

Bogi, Sankranti, Kanumu are celebrated on the three days of the festival.

Mugulu/Rangoli (colorful drawings ) is a big part of this festival and I am gald I was able to decorate our patio with a colorful muggu.


Paramannam - Rice pudding

This is my first recipe on this blog :)

Paramannam/Annam Payasam is a traditional South Indian delicacy made on all festive occasions. Paramannam is a desert known to many cultures [1] all around the world. Paramannam is usually made with jaggery as the sweetener. Jaggery can also be substituted with sugar, like in my recipe. This is a simple and easy to cook dish.


Sona Masuri Rice - 1 cup
Pesara pappu (Moong Dal) - 1/2 cup
Milk (Whole Milk) - 6 Cups
Sugar - 1 1/2 cup
Ghee - 3 tbsp
Cardamom Pods - 3
Golden Raisins - 15
Cashews - 15

1. Wash rice and pesara pappu together and keep it aside.
2. Bring milk to boil in a deep non-stick pan on medium heat.
3. Add rice and pesara pappu in small portions to the boiling milk, (stir this mixture occasionally).
4. When the rice is very tender, add sugar, stir it till all the sugar dissolves. Now set the heat to medium-low.
5. In a small pan, heat ghee over medium heat and fry cashews. Then add raisins and fry them till the raisins puff up.
6. Add the ghee, fried cashews and fried raisins to the cooked rice.
7. Crush the cardamom pods and mix them thoroughly in paramannam.

Paramannam can be served hot or cold.
Serving size: 5