Tuesday, December 31, 2013


  This is a famous ORISSA dish(a state in India)They generally add Potatos in mutton ,fish ,prawns..I learnt this recipe from my Husband.First i was surprised how it will be but, later I  tried. It came out very well.So i keep  adding potatos to the curry when i want  it in a different way.


1.Prawns 2 lbs (nearly 1 kg)
2.potato  small size 2 to 3 count
3.one big onion
4.Tomatos 2 small or 1 big size
5.Jeera and daniya powder each 1/2 tspn.(jeera-cumin,Daniya -coriander seeds)

Prawns marination: Mix 1 spn of chilli powder, turmeric powder,salt in prawns and keep  aside for atleast half an hr.
For masala powder: I  dry roast cinnamon,lavang,(clove) cardomom each 3 count for few mins then  i make into fine powder.
For masala paste: I grind onion, small ginger, few garlic pods into paste.


1.Take a small pan  add 1 spn of oil,stir fry prawns  just for 5 to 10 mins to get rid of the raw prawns smell.
2.Take another wide pan for the curry put some oil in it add dry masala powder  fry little bit then add cut onion and green chilli until onion  changes the color.
3.Now we can add cut tomato pieces and close the lid until tomato is completely mashed and cooked well.
4.When the oil oozes out from the masala its time to add wet masala paste to this.
5.Fry this well for few mins around 5 to 10 mins. We can now add turmeric,daniya powder, jeera powder. Then add potatos to the masala paste.
6.Close the lid and cook for few mins,now we  add prawns  to the potato masala .
7.cook few more mins and add water to the pan. Cover the lid,cook well until potatos and prawns cooks well.

Sunday, December 29, 2013


1. Eggs 2
2.Dosa batter
4. Chilli powder and salt to taste
Preparation: beat one egg in a small bowl,add chilli powder, salt to it.
For dosa batter as everybody know we prepare with 1 cup of urad dal and 2 cups of rice soaked for 5 to 6 hrs and fermented for at least 10 to 12 hrs.With one egg we can prepare 2 doses
1.Heat the dosa pan and cook dosa, when it is almost frying one side apply egg batter on one side as shown in the below pic.

2. Turn other side and fry few mins..You can fry depends how much roast you prefer for dosa.
3 Fold it  and serve hot with sambar or chutney.

Mutter(peas) paneer

1.paneer1lb(220 g)
2.green peas 1cup
3.one large onion
4. Ginger&garlic paste 1tspn
5.chilli powder 1tspn
6.Daniya powder1 tspn, jeera powder 1/2 tspn
7.one tomato make it into fine paste
8.whole garam masala (lavang,dalchin,cardamom each 3 count)
9. One Tspn of fresh cream.(optional)
Preparation:Grind onion into fine paste. Then grind tomato into fine paste.

1.Heat oil in a pan.Stir fry frozen fried paneer for 2 to 3 mins.
2.Remove the paneer from the pan then add whole garam masala to the oil.
3.Now add onion paste to the pan fry fry until oil oozes out from the pan.
4.Add ginger garlic paste fry few more mins,then add tomato paste or store bought tomato purée to the pan.
5.Fry until raw tomato smell disappears.
6.We now add Daniya,jeera,chilli powder,little bit garam masala to the pan.Fry few mins..This takes around 4to 5 mins.
7.Its now time to add green peas to the pan, mix it well then Add 1 or 2 cups of water to the pan.
8. I usually add frozen peas, so I prefer adding after the gravy cooks well.
9.When the gravy is almost boiling add fried paneer cook for 5 to 10 mins.Now we can add fresh cream to the curry(optional)
10.Curry is ready now. Sprinkle some coriander leaves on top of it.serve with rice or roti. 

Friday, December 27, 2013

Tilapia (fish) pan fry

1. Tilapia skillets 4 to 5
2.Ginger garlic paste 1 Tspn 
3. Chilli powder 1 or 2 Tspn ( depends upon how much spicy we eat)
4.turmeric powder 1/2 Tspn 
5.garam masala powder 1/2 Tspn
6. Daniya powder  1 Tspn
7.Jeera powder 1/2 Tspn 
8.oil  just our preference for shallow fry
9.Salt 1/2 Tspn 

                     Take a wide bowl and  Marinate the fish fillets with all above ingredients mentioned.Mix it well and keep aside for at least half an hr.
1.Heat oil in a wide nonstick pan ( oil for shallow fry as per our requirement)
2.Slowly fry fillets by turning both sides in medium flame.
3.This takes around 15 to 20 mins. Then we can see the fillets almost changes the color.Now it is ready to eat.This goes well with rice and rasam.

Tuesday, December 24, 2013

Tutti frutti cake

Tutti frutti cake is one of the delicious cake I have ever made.I still remember eating this cake in my childhood. In India tutti-frutti refers to candied raw papaya.Tutti frutti is available in red green and nice colors. These are also used in cookies ,ice creams and lot of desserts.Actually I always bake this cake during Christmas time.we all love the flavour of tutti frutti in the cake.Coming to the recipe it is easily made with all purpose flour,sugar,eggs ,tuttifrutti  vanilla essence. Here is the recipe below.

Ingredients :

  •  Maida(all purpose flour)2cups
  •  Sugar 11/2 cup( one cup + half cup) you may reduce to 1 1/4 cup )
  • Tutti frutti 1/2cup
  •  Eggs 2
  •  Butter 1/2cup
  •  Baking powder 2Tspns and baking soda 1/2tspn
  •  Fruit essence or vanilla essence 2tspn
  • milk  1/2 cup(low fat milk)


  • Pre heat the oven 350 F(175C)
  •  Grease the baking tray with oil or butter.
  •  Take a large bowl mix maida butter,baking soda and baking powder
  •  In another bowl cream the butter and sugar till smooth.
  •  Beat a egg in a bowl add essence and mix it well.
  • slowly add butter and sugar cream, egg mix to the bowl
  •  Mix it well unti it is smooth.
  • Take tutti frutti in a plate coat with all purpose flour.(1/4 tspn),add to the cake batter.( Leave few tutti frutti to sprinkle on top)
  • Pour the batter in the baking container.
  •  Lastly we can add remaining tutti frutti on top.
  •  When oven reaches the temperature keep the container inside.Bake it at 350F.
  •  It takes around 45 to 50 mins for complete baking.you can check with tooth pick inserted in it.when it comes out clean then it is almost done.  when it cools down,you can cut into pieces.Yummy cake is ready.

NOTE: Some times time varies with  different oven capacities.It may take 5 to 10 mins more or less time.Check out with tooth pick,the best way I follow.


Maida Butter Biscuits

1.Maida 1 cup
2. Butter 1/3 cup ( less than 1/2 cup)
3.sugar1/2 cup
4.Vineela essence. 1 Tspn
5.Baking powder 1 Tspn and little bit baking soda( less than 1/2 Tspn )
Before baking 

After baking

1.Take a bowl mix maida baking powder and baking soda to it.
2.In another bowl cream the sugar and butter.
3.By adding sugar and butter cream to the bowl prepare a tight dough as we do for chapathis.
4.we can add more butter if the consistency of dough is too hard.
5.Make small round balls and press each one into flat circles with less pressure.
6.Arrange it in a baking tray with aluminum foil on it and grease it  with oil.
7. Pre heat the oven to 325 Fand bake it around 25 to 30 mins.
8.we can observe the cookies almost changing the color.
9. When they are done.Take out from the oven and cool it of.Enjoy the taste of yummy butter cookies.

Monday, December 23, 2013

Parval Aloo curry( potols potato curry)

Parwal or potols is pretty famous vegetable in eastern part of India.This vegetable looks like Tindora but very different in taste.It can be prepared in many ways.My mom cooks parwal fry and parwal curry in a very easy methods.This is pretty common vegetable in orissa and bengal states of India.During my childhood days when were visiting grand parents home ( Bubaneswar)we used to eat this vegetable a lot.Coming to this today's recipe is little different version compared to what my mom used to cook.This is my husband's recipe which he learnt from my mother in law.Here goes yummy and tasty parwal curry.


  • paraval 1lb( nearly 1/2 kg)
  •  Aloo(potato) 3 to 4 count
  •  One big onion
  • Tomato 1 big
  • Ginger garlic paste 1 tspn
  • Jeera 1/2 tspn
  • chilli powder 1 tspn
  • Turmeric powder 1/4 tspn
  • Garam masala 1/4 tspn
  • coriander powder 1/2 tspn
  • cumin powder 1/4 tspn
  • Poppy seeds 1/2 tspn
  • 1 bay leaf
  • Mustard oil or vegetable oil 3 to 4 tbspns
  • Grated coconut 2 tbspn
  • salt to taste

Make a paste of  one onion and  Blend tomato separately into fine paste.Get ready the paste with grated coconut,poppyseeds and keep aside.


  • Cut Paraval and  potato into big pieces and marinate with salt and turmeric powder just 2 to 3 mins. keep aside.
  • Heat oil in a pan just 2 to 3 tb spn of oil,when splutters  fry potato and parval pieces.This takes around 5 to 8 mins keep aside.
  • In the same pan,add little oil, bay leaf, jeera( 1/4 tspn) a pinch of sugar  then add onion paste.Fry few mins until the raw smell goes off.
  • Now add tomato paste,chilli powder,turmeric powder, coriander powder,cumin powder.Fry well until oil oozes out of the  masala.
  • Add fried potato and Parval pieces to this masala paste.Fry few mins then add 1 to 2 cups of water depends upon how much thick gravy we prefer.Finally add coconut poppyseeds paste.Then cover it until it is well cooked.
  • This takes around 15 to 20 mins.Now the curry is almost ready.Add very little garam  masala. cook few more mins. Enjoy  with rice or roti.

Thursday, December 19, 2013

Vankai(Brinjal)Junugulu curry

1.Junugulu1 cup
2. Brinjal 4 to 5 count
3.green chillies 2 to 3
4.crushed ginger and garlic 1 Tspn.
5. Garam masala1 Tspn
6.Onion 1 count
7.mustard seeds,jeera each 1/2 Tspn.
8. Oil and salt  
Let me give a pic of junugulu as most of the don't know it I guess.

Preparation: First fry junugulu in a cooker for few mins.It takes around 3 to 5 mins to get nice aroma.Then cook junugulu in that cooker by adding little water. We can cook until it is 60 to 70%cooked. Then drain the water from junugulu and keep aside.

1.Heat oil in a pan.Add jeera and mustard seeds.when it splutters add onions and green chillis.
2.when onions almost frying add crushed ginger and garlic.
3.Fry few mins then add brinjal pieces then salt chilli powder, little turmeric.
4.when brinjal is little soft add junugulu to the curry.
6. Fry few mins then add water which we use to cook junugulu.This makes 
the curry more tasty.
7.It takes around 10  to 15 mins.when almost both cooked we can add garam masala to the curry.
8.After 1 to 2 mins off the stove and garnish with corrinder leaves.Delicious curry iS ready

Wednesday, December 18, 2013

Onion coconut chutney

1. Onion 1 big size( we can use 3small onions)
2.Half cup fresh coconut grated(we can use frozen)
3.red chillies 5 count
4.Garlic 4 pods
5. Urad dal 1/2 Tspn
6. Tamarind1 pinch.

For tempering: mustard seeds, curry leaves, red chillies( optional )
1. Cut onion into big pieces.Take a pan add little oil( 1 tbspn) and when the oil is little hot add red chillies,onions,urad dal and garlic pods,tamarind.
2. Fry until onions are little brown color.It takes around 5 to 10 mins.
3.Add grated coconut to the pan and mix well.
4. When it cools down grind it into fine paste.
5. After grinding temper it with above ingredients mentioned.Awesome taste with idli and dosa.

Tuesday, December 17, 2013

Vankai( Brinjal) Mutton curry

1.Mutton 1lb(less than 1/2 kg around400gms)
2. Brinjal 4 to 5 count
3.Ginger& Garlic paste.
5. Chilli powder
6. Onion1 count,green chillies2to3
7.Garam masala 1 Tspn
8.oil and salt .
Preparation: we first marinate mutton with 1/2 spoon  of ginger garlic paste ,chilli powder,turmeric powder salt and add 1 spoon of oil.keep aside for half an hr then  transfer the mutton in a cooker just stir fry for 5 mins then add water to it.cook in a pressure cooker until 3 whistles( it depends upon the quality of mutton)some times it takes more time to cook the mutton.Make sure the mutton 80% cooked.
1.Cut brinjal into big pieces and cut onions and green chilli.
2. Heat oil in a pan then add mustard seeds, green chillies and onions
3.when onions almost turn brown add ginger garlic paste.Fry for few mins then add brinjal pieces.
4.FRy few mins around 5 to 10 mins until brinjal is little soft.Then add cooked mutton to the pan.
5. Cook both brinjal and mutton and cover the lid for 10 mins until we see water oozes out frm curry.
6. Now add little chilli powder and fry well then we can add 1 to 2 glasses of water to the curry.I prefer adding the water which I used to cook mutton in the cooker this gives more tasty to the curry.
7. Cover with lid and cook for 10 to 15 mins.
8.Lastly I add 1 spoon of garam masala and cook for another 3 to 4 mins.Sprinkle some Coriander leaves on top of it.Serve hot with rice or roti.

Friday, December 13, 2013

Palak Paneer

1. Fresh palak(spinach) 1 bunch
2.Paneer 200 gms
3.Onion 1 count
4.Green chillis-4
5.Ginger garlic paste 1 tspn
6.Whole garam masala( lavang, Dalchin,cardomom,pepper each 3 count),bay leaves
7.Jeera powder 1/2 tspn
8.Dhaniya powder 1 tspn
9.Chilli powder 1/2 tspn.
For making palak puree: Cook palak in boiling water until it is soft.This takes around 5 to 10 mins.Then drain the water from the palak and put aside.When it is almost cool grind it to a fine paste.Now the puree is ready.

1.First fry the paneer in a pan till it is brown.I usually bring swad frozen fried paneer.I take outside 2 hrs before cooking,and just fry for 1 to 2 mins in a pan to get rid off the raw smell.
2.Take out the paneer from the pan and add all whole garam masala to it,then slowly add cut onion and green chillies.
3. When onions almost fried add ginger garlic paste.Now we can add jeera,Daniya and chilli powder.
4. We can add palak purée to the masala and cook around 5 to 10 mins.Add one cup of water to the purée.We can add water depends upon the consistency how thick the gravy we prefer.
5.when the palak is cooking I add fried paneer to the mixture and cook around 5 to 10 mins.
6. Delicious palak paneer is now ready.We Can eat with rice or roti.

Monday, December 9, 2013

JANTIKALU (Famous Andhra snack)


  •  2 cups of rice flour
  •  1 cup of Besan( sanaga pindi)
  • 1 tsp of ghee( clarified Butter)
  •  1 spn of Vamu (ajwain)
  • 1spn of red chilli powder.
  • Salt to taste


  •   To make delicious jantikalu first we get ready the dough .
  • Take a wide bowl, mix all ingredients and slowly add water to make tight dough like we do for chapathis or rotis.( you may add drops of water while pressing if the dough will be more tight to press)
  • Once the dough is ready, keep aside for ten mins.Mean time we can heat oil in a wide,deep non stick pan for making jantikalu.
  • I had a very good jantikalu maker at home.I put small amount in the maker and just pressing on both sides we can get the desired shape.
  • While frying we have to be more cautious. As the oil comes almost to the top of the pan so make sure we first simmer the stove then slowly we can put it in medium to high flame.
  • Once it is almost little brown color we can take out and put it in a plate.
  • Delicious jantikalu ready to taste.

Wednesday, December 4, 2013

Dahi vada(perugu vadalu)

1.urad dal 1 cup
2.Green chillies 2
3.onion 1
4. Ginger cut into small pieces.
5.  Oil for deep fry.
6. Curd( preferably home made
7. For seasoning(mustard, curry leaves,red chillies,jeera powder ,little oil)
8.salt to taste.
Procedure:To prepare dahi vada or peruguvada we have to prepare vada first.I prefer grinding urad dal in a food processor as it gives soft and crispy texture to the vada.After I get ready my vada batter I add green chillies,cut onion ,ginger pieces and I mix well.when my batter is almost ready I deep fry in oil until it cooks well.Take out in a tissue paper and soak just 2 mins in cold water, in this way Vada absorbs curd perfectly.Mean while get ready dahi mix,for this I take a small deep vessel and I mix 2 cups of curd till it is soft.Then add tadka(talimpu) to it.When my vada is almost done I take out and put it In a tissue for few secs then I slowly transfer to the dahi mix.Lastly I just sprinkle jeera powder on top of it.I refrigerate few hrs for getting very good taste.