Friday, February 28, 2014

shrimp (prawns) egg curry

Shrimps with egg is something interesting.I wondered when my mother in law cooked for us long back when we were in India.This is unique combination with rich taste..Everyone eats shrimp in our home,I cook this curry for lunch.I serve egg with gravy for the lunch and shrimp with gravy for dinner.One pot two curries.😊


  1. Eggs 2
  2. Shrimps 1 lb
  3. One big onion
  4. Chilli powder 1 Tspn
  5. Turmeric powder 1/2 Tspn
  6. Meat masala(optional)
  7. Water as needed
  8. Salt to taste.

For masala paste:

  1. Ginger3 small pieces
  2. Garlic 3 pods
  3. Gasgas or poppy seeds1 Tspn
  4. Dalchin,elaichi(cardamom),lavang(each 2 count)
  5. Onion half
  6. Green chilli 2 to 3


  • Grind all above mentioned ingredients for masala into fine paste.
  • Marinate prawns with chilli powder,turmeric powder,salt.
  • Keep aside for 15 to 20 mins
  • Take a small pan just stir fry prawns with one spn of mustard oil or any oil to get  rid of the prawns smell.
  • Boil two eggs and remove the shell,fry in  the same pan for 2 to 3 mins .


  • Heat oil in a pan,fry onions until until golden brown(half onion for paste ,remaining of the curry)
  • When the onions well fried add masala paste.
  • Now fry well until raw smell from the masala goes off,around 5 to10 mins.
  • Add any meat masala (store bought)for nice aroma,I use MDH meat or chicken masala sauté few mins(optional )
  • It's time to add prawns to the curry,fry well until prawns well absorb the masala.
  • Add  1 or 2 cups of water  ,close the lid cook few more mins until   We see bubbles in the curry
  • Slowly add boiled eggs to the pan.Mix well  cook few more mins until the gravy is little thick.
  • Yummy prawns egg curry is ready.

Sunday, February 23, 2014

Chicken pakora

This is an authentic eastern dish which originates from a city called Berhempur orissa.This is one of my husband's favourite snack which automatically seeped into being  my kids favourite as well.


  • Chicken  1/2 lb cut into small pieces(with bones)
  • Corn flour3tbspns
  • All purpose flour or maida 1 tbspn
  • Venegar 1 Tspn
  • Green chilli sauce 1 Tspn
  • Soya sauce 1 Tspn
  • One egg
  • Ginger garlic paste 1 Tspn
  • Turmeric powder 1 Tspn.
  • Salt to taste
  • Oil for deep fry

Marination ::
Marinate chicken with chilli powder,turmeric powder ,salt,ginger garlic paste, 1 Tspn of oil,keep aside for half an hour.Then add corn flour,all purpose flour,egg,vinegar,chilli and soya sauce.Keep it in a freezer for at least 10 to 15 mins.


  • Heat oil in a kadai or pan and when it is hot slowly deep fry the chicken pieces in medium flame turning both sides.
  •  When  they are almost fried into golden brown on both sides ,take out the chicken pieces and drain on a paper towel.
  • Serve hot with chilli sauce and raw onion slices.Yummy chicken pakora is ready.

Saturday, February 22, 2014

Spicy Lentils stuffed brinjal

This style of stuffed brinjal is very delicious in taste.I tried all types of stuffed brinjal but, i like this admist all.It gives unique taste with three varieties of dals(lentils).I came across this dish during  my visit to sis in Summer..So, I tried it once and here goes one of the tastiest recipe.


  1. Brinjal 2 lbs
  2. Tomato half 
  3. One onion
  4. Ginger and garlic(2 pods of garlic and  2 small pieces of ginger.)
  5. Daniya 1 Tspn
  6. Chana dal 2 tbspns
  7. Urad dal 2 tbspn
  8. Toor dal 2 tbspns
  9. Red chillies 3
  10. Curry leaves 2 strings
  11. Turmeric1 Tspn
  12. Salt to taste
  13. Oil as needed 

Preparation :

For this curry I prefer small green brinjal.Cut brinjal as shown in the pic without discarding the stem.You  can cut it as a plus at the base till the stem ensuring that the brinjal doesn't disintegrate. Meanwhile prepare the onion and ginger garlic paste. (Use 1/2 onion for the paste)

For stuffing::

Dry roast urad dal,chana dal toor dal,curry leaves,coriander seeds,red chillies into powder.The powder need not to be very fine.Then after keep aside.Mix onion ginger garlic paste with the dry roast powder.Slowly stuff this masala paste in  brinjal.Keep aside left over masala paste for the curry.


  1. Heat oil in a pan, when it is hot add chopped onions,when they r transparent  add  left over masala paste and sauté well for3 to5 mins
  2. When the masala is well fried add  chopped tomatos (this is optional) and fry well until they are soft.
  3. Now slowly add stuffed brinjal to this masala paste.Saute few mins then add  2 cups of water(depends how much soft is brinjal and the amount of gravy we prefer.)
  4. Cook around 20 to 25 mins  in a medium frame until brinjal is soft  and it should completely absorb the masala.
  5. Remove the lid and mix it slowly.Now the curry is almost ready.Sprinkle some coriander leaves on top of it.We can have with rice and chapathi too.

Tuesday, February 18, 2014

Sambar punugulu

Sambar punugulu recipe is a delicious recipe ,which I learnt from one of the cookery show in tv.As soon as I saw  i thought to try.I tried this recipe first time when one of my friends visited our home.They liked it very much even my kids enjoyed as a evening snack.


For punugulu batter

  • Urad dal  1 cup
  • Idli rava or idli rice(If it's rava use 2 cups,if it's rice use 3 cups)
  • Chopped ginger1tspn
  • One tbspn maida (optional)
  • Two tbspn semolina (optional)
  • Oil for deep fry


Soak urad dal,idli rice for about 6 to 8 hrs,then grind along with idli rice ,add salt and ferment whole night.The next day if  we make it ,is more tasty.Mix all above ingredients in a bowl except oil and make into a fine tight batter.Heat oil in a pan,when the oil is hot fry them by dropping it like pakoras.Turn both sides and fry well until it is golden brown.

For Sambar::

For punugulu sambar no need to add vegetables in the sambar


  • Toor dal1 cup
  • Tamarind lemon size
  • One Chopped tomato
  • Asofoetida 1pinch
  • Curry leaves 1string
  • Garlic chopped(2 pods)
  • Green chillies 2 to 3
  • Chilli powder1 Tspn (optional)
  • Mustard seeds,jeera seeds1/2 Tspn each
  • Sambar powder 1 tbspn
  • Oil  as needed

Procedure: Heat oil in pan,add mustard seeds ,jeera seeds ,garlic chopped,curry leaves and chopped onions,salt,chopped green chillies.Asofoetida.When the onions are transparent add tamarind juice squeezed from the tamarind.Boil well until the raw smell of the tamarind goes off.Then add toor dal already cooked in a cooker and mashed.Boil few more mins then add chopped tomatos.Let it boil few more mins.Now add sambar powder to the pan boil 5 more mins.Sprinkle some coriander leaves on top of it.Take sambar in a small bowl add few punugulu to it,sprinkle some chopped onions on top of it.Have it  as a snack ...yummy taste.

Thursday, February 13, 2014

Mushroom Masala fry

  1. Onion 1 finely chopped
  2. Whole garam masala (dalchin,lavang elachi each 3)
  3. Coriander powder 1 tspn
  4. Cumin powder 1/2 tspn
  5. coriander leaves hand ful
  6. Garlic 4 pods
  7. Ginger garlic paste 1 tspn
  8. Lemon juice 1 tspn
  9. Mushroom 1 pound
  10. Pepper corns 2 tspns
  11. Jeera 1 tspn
  12. Curry leaves 1 string
  13. Red chilli powder 1 tspn
  14. Tomato 1  medium size finely chopped
  15. Salt to taste
  16. Turmeric 1/2 tspn
  17. Oil  2 tbspns
  18. Butter 1 tbspn


  1. Heat oil in a pan.Add whole garam masala ,cumin seeds, when they crackle add chopped onions.
  2. When onoions almost turn brown add ginger garlic paste fry few mins then add salt and turmeric.
  3. Add chopped tomatos fry few mins,until tomatos are well cooked and oil oozes out from the tomatos.
  4. Add mushrooms  and cook till they are soft.(add very little water to cook mushrooms,it takes around 5 to 10 mins)
  5. Heat another pan add 2 tbspn of butter,crushed garlic,pepper,jeera (i crush jeera garlic and pepper),then add  jeera powder,daniya powder,chilli powder,coriander leaves.
  6. Now add Mushrooms, to this pan and mix it well.Fry well until the mushrooms absorbs masala,and the water completely should evoporate.It takes around 5 to 10 mins.Lastly you can pour lemon juice on top of it.(we can do it when we off the stove)Yummy mushroom masala is ready .We can have with rice and chapathi.

Gobi Manchurian


  1. Cauliflower  1 small size
  2. Onion 1 finely chopped
  3. Garlic 5  to 6 pods finely chopped
  4. Spring onions 4  finely chopped
  5. Chilli tomato sauce 4 tspns
  6. Soya sauce 2 to 3 tspns
  7. Pepper powder 2 tspns
  8. Salt to taste
  9. Maida or all purpose flour 2 tbspns
  10. Corn flour 2 tbspns
  11. Baking soda 1 or 2 pinch
  12. Oil    As needed


                  Prepare a batter with corn flour,maida and baking soda.It should be thick enough to coat the cauliflower.


  1. Wash the cauliflower florets and immerse in hot boiling water for 5  to 10 mins.After that take out the florets and drain it .
  2. Slowly dip the well drained florets in the batter or we can mix all in it.Deep fry until crispy and keep aside. 
  3. Take another wide pan add 2 to 3 tbspn of oil and add chopped garlic.Stir few mins then add finely chopped onions,fry till they are golden brown.Add both soya,tomato chilli sauces,salt,pepper powder and mix well.If you doesn't want too much  dry You may take 1/2 cup of water and add 2 tspns  of corn flour, mix it well.Add this to the pan.
  4. Now add deep fried cauliflower florets,mix well evenly.Lastly we can add finely chopped spring onions and mix well for 1 or 2 mins.That's all yummy gobi manchurian is ready.

Thursday, February 6, 2014

Prawns (shrimps)Do pyaza

1. Prawns 1 lb
2. one big onion
3.chilli powder
4.Turmeric powder
6. Oil


One small onion
Green  chillies 3
Ginger 3small pieces
Garlic 4 pods
Daniya(1 Tspn)
Jeera (1/2tspn)
Gasgasalu or poppy seeds(1 Tspn )
Whole garam masala(lavang,dalchin,Eliachi,pepper each 3 count)
Put all ingredients in a blender and make into fine paste.


Marinate prawns with turmeric,chillipowder,salt, mustard oil(optional) and 1 spn of masala past.Put it in the freezer for at least 15 mins.


1.Take marinated prawns in a pan ,just stir fry with 1spn of oil around 5 to 10 mins until the raw smell goes off.keep aside.
2.Take another wide pan,add  1 tbspn of oil,when it is hot add chopped onions green chillies,when the onions turn golden brown add  masala paste.
3.Fry well until the raw smell in the masala goes off.Then add marinated prawns to the paste.
4.Now you may add store bought meat masala powder  to  this if you want (optional)
5.Now add 1/2 cup of water and cover it for few mins,until prawns well cooked.
6.Remove the lid and fry well until it becomes dry.
7. Take a small pan and fry   onions (Take 1 onion and cut into small slices))until they r deep brown.
8.Now add these fried onions to the prawns fry when the fry is almost ready.Mix it well,Yummy fry is ready now.You can have with rice and chapathi too.

Wednesday, February 5, 2014

Kobbari annam(coconut rice) with brinjal gasgasalu(poppy seeds)curry

Kobbari annam
1.Rice2 cups
2.coconut milk4 cups
3.Whole garam masala(lavang ,dalchin,Eliachi each 2 count)
4. Ginger garlic paste1 Tspn
5.Oil 1 Tspn,ghee 1 Tspn bay leaf
1. Heat oil in a pan,add whole garam masala, bay leaf fry few mins then add ginger garlic paste.
2.Now add rice (soaked for at least half hr and drained),mix it well
3.Now add coconut milk to the pan,adjust the salt according to your taste.
4.I usually cook in a rice cooker,so I transfer everything in the rice cooker .
5.After half an hr yummy kobbari annam is ready.

Brinjal(vankai)gasgasalu curry

1.Brinjal 4 to 5 count (medium size purple )
2. Mustard seeds 1/2
3. Jeera 1/2 Tspn
4.oil 2 tbspns
5.Ginger garlic paste 1 Tspn
6.chilli powde 1 Tspn
7.coriander powder 1 Tspn 
8. Salt to taste
9.Tamarind extract(lemon size tamarind soaked in water and take out the pulp)
9.jaggary 11/2 tbspn

For grinding: Roast fenugreek seeds or methi(less than1/4 Tspn),cumin1/4 Tspn ,gasgasalu 3 tbspns ,grind fenugreek,cumin seeds  first into fine powder,then do gasgasalu paste (soak gasgasalu 10 mins in water before grinding)


1.Heat 1 tbspn of oil in a pan.When it is hot add sliced brinjal pieces fry until they well fried on both sides.Remove from the pan and keep aside.
2.Now add  remaining oil when it is hot add mustard seeds,jeera when they start splutter  add ginger garlic paste.
3.Fry well,then add chilli powder,turmeric,Daniya powder and roasted methi and cumin powder,fry for 3 to 5 mins then add 11/2 cups of water and let it boil.
4.when the water boils add gasgasalu paste,tamarind extract,jaggary and let it cook for few mins.
5.Now it's time to add roasted brinjal pieces to the gravy.cover with a lid.Slowly let it cook in the gravy around 20to 30mins in medium to slow flame.,so that brinjal absorbs the masala well.Make sure gravy should not burn in the bottom.Yummy curry is ready.Have it with kobbari annam or white rice.

Saturday, February 1, 2014

Baked murukulu(chakli)

1. Rice flour1 cup
2. Besan (sanaga pindi) 1/2 cup
3.ghee 1 Tspn
4.Ajwain 1/2 Tspn(vamu)
6.chilli powder 1 Tspn
1. Take a bowl mix all ingredients well and slowly add water to prepare a tight dough as we do for chapathis.
2.Preheat oven 350f.Arrange a baking tray grease with oil(you can spray any oil ),this is optional.Though u can try without oil,and put a small amount of dough (lemon size) in a murukulu maker.

3. Slowly arrange it on the tray.When the temperature reaches 350F,put the tray inside.
4.Wait 30 to 35 mins.Mean time we have to observe inside,time varies from oven to oven.
5. After 35 mins take out the tray and let it cool down.Yummy murukulu ready now,have it as snack.