Friday, February 27, 2015

Vankai kothimeera Karam

Brinjal cooked with green chilli and coriander paste is known as vankai kothemeera karam.It is very popular in Andhra.I'm a big fan of brinjal,so brinjal any form would love to taste.I often cook so many non vegetarian  and vegetarian recipes with brinjal.You can see all my recipes with brinjal in my blog.This one is very easyrecipe can be done in 15 to 20 mins.No onion and garlic recipe.Here goes yummy recipe.


  • Brinjal small 5 to 6
  • Urad dal 1 Tspn
  • Mustard seeds 1 Tspn
  • Jeera 1 Tspn
  • Curry leaves 1 string
  • coriander leaves 1 cup
  • ginger 2 small pieces
  • green chilli 4 to 5
  • tamarind pulp 1 tspn
  • Turmeric 1/2 Tspn
  • Asofoetida pinch
  • Salt as per taste

For Coriander paste: wash 1 cup of Corriander leaves then grind into paste with 2 small pieces of ginger and 4 to 5 green chillies ,tamarind pulp( you may use less or more green chillies as per your spice levels) keep aside.

  • Heat 1 tbspn of oil in a pan add mustard seeds, Jeera, urad dal when it starts spluttering add Brinjal pieces cut into long slices  ,turmeric and salt.
  • Cover with lid until Brinjal becomes soft .( around 10 to 15 mins)
  • When brinjal is almost cooked add Coriander paste to the Pan and fry well until brinjal well absorbs the paste.
  • Switch of the stove after 5 mins.Yummy brinjal Coriander fry is ready .
Note: you can use onion when you fry brinjal and you may skip tamarind pulp if you doesn't like sour.

Thursday, February 26, 2015

Chole batura

Chole batura is one of the most popular punjabi recipe which is  liked by all over India.Chole is prepared with chickpeas and batura is a fried Indian bread made of all purpose flour.Chole and batura is the best combo which goes together very well.This dish is available in all Indian resturants and also on street vendors.Whenever we go to Indian resturant first we order this as it is  most favorite to my kids.Here I'm posting chole and batura recipes in one post.This week I'm posting different Indian bread recipes in BM#49 So,thought of posting this mouthwatering ,lipsmacking dish.Here goes my recipe.


For chole curry::

  • chole or kabuli chana 2 cups(soaked overnight)
  • one big onion
  • Three medium size tomatos
  • grated ginger 1 Tspn
  • green chillies 2 count
  •  Chilli powder 1 Tspn
  • Aamchur powder 1/2 Tspn

For chole:
I soak chole overnight and cook in the morning.I put it in pressure cooker and add 3 to 4 glasses of water, and wait for 3 whistles.Then the chole will be soft.

For dry masala powder::

  • Eliachi or cardamom 3 count
  •  Dalchin1 stick
  • lavang 3 count
  • Fennel seeds  1tspn
  • Jeera 1 Tspn
  •  Daniya 2 Tspns
  • red chillies 2 count
  • Black pepper 3 to 4 count
  • Bay leaf

Dry  roast all the ingredients in a low flame and grind into fine powder when it cools down.
Get ready onion paste  separately.I use half onion paste and remaining I used for the curry.

  • Heat 2 tbspn of oil in a wide pan and add chopped onions.When onions almost transparent ,add a bit of onion paste.Fry well.Then add grated ginger.Fry well until the raw smell goes off.
  • Now add chopped tomatoes and fry well until oil comes out from tomatoes.Fry tomatoes well around 10 to 15 mins until the raw smells goes off.
  • After few mins add  dry masala mix powder mentioned above.Along with add chilli powder and salt, a bit of Aamchur powder..Its time to add chole peas to the masala mixture.Mix cooked chole with masala mix.keep mixing 2 to 3 mins until chole absorbs masala.
  • You may add 1 or 2 glasses of water depends how much thick you prefer the gravy.Boil few more mins.
  • Garnish with fresh coriander leaves and chopped onions.


  •  Maida 2 cups
  • semolina or sooji 2 tspns
  • curd 4 tspns
  • Baking powder 1 Tspn 
  • Salt to taste
  • sugar 1/2 Tspn 
  •  Oil 1 Tspn
  • water 
  • oil for deep fry


  • Mix all ingredients in a bowl  except(oil for deep fry)and slowly add water to make tight dough.Cover it with tight lid.Keep aside for at least 3 hrs.
  • Take a lemon size ball or bigger than that and roll it in a rolling pan like puri  or bigger size .you can dust it with little bit of flour while doing.
  • Heat oil in Deep bottom pan for deep fry.When the oil is hot slowly drop it in the oil.
  • Repeat this process with remaining dough.yummy Bhatura is ready.You can have with chole.The best combination I ever had!

Check out for fellow bloggers in BM#49

Wednesday, February 25, 2015

Lachha paratha

Lachha paratha is whole wheat layered crispy flat bread. It can be served with any gravy.This layered paratha with wheat flour is very tasty.We eat chapathi daily in our dinner.So, just for a change I made this lacha paratha .It came out very well,kids too enjoyed layers in the paratha.This week I'm posting Laccha paratha  in BM#49 under the theme Indian breads.Here goes my recipe.

1 cup wheat flour
1 tspn of oil
1/4 tspn salt
1/2 cup lukewarm water to knead the dough
1/4 cup aata or wheat flour to roll
2 tbspn oil for cooking


  • Mix the flour,salt oil,and add water slowly to make into smooth dough.Knead the dough on a greased surface.cover it for half an hour.
  • Now before rolling the paratha knead the dough again and divide into 3 equal parts.
  • Take one portion of the dough and press lightly .Roll the dough into very thin discs or as thin as you can.( around 8 to 9 inch diameter)
  • Sprinkle flour on the top if the dough sticks to the pin.
  • Now Spread the oil over rolled paratha about 1/2 teaspoon with your fingers.
  • Sprinkle around 2 tspn of flour over oiled paratha and spread evenly over rolled surface.
  • Now start making small  pleat like folds,about 1/2 inch wide,starting from one side of the circle and working towards the other side.
  • More pleats you make the more layers the paratha will have.Lastly we end up with a long,narrow strip
  • Slowly form the pleated paratha into pin wheel,pressing both sides lightly in dryflour.
  • Now roll the pinwheel into a circle.If the dough sticks to the pin,sprinkle some wheat flour on both sides and roll.
  • Heat a pan over medium flame.Place the paratha on the pan fry well on both sides until changes color.Follow the same procedure for the remaining parathas.
  • Yummy laccha paratha is ready,have it with any gravy curry of your choice.

Check out for fellow bloggers in BM#49

Tuesday, February 24, 2015

Miriyalu charu( pepper rasam)

Pepper rasam is very popular rasam all over in Andhra.It is a comfort rasam during winter season.It can be made easily with few spices.This is very good for kids especially when they caught cold during winter, gives a big relief and works great.Both of my kids caught cold so I  thought of preparing this rasam.My kids love to have this any time.Here my easy pepper rasam recipe.


  • Tamarind lemon size ball
  • tomato1
  • curry leaves 2 strings
  • turmeric powder 1/4 tspn
  • onion 1 small
  • green chilli 2
  • corriander 1 tbspn
  • garlic 7 to 10 pods
  • pepper 1 1/2 tbspn
  • jeera 1/2 tspn
  •  oil 2 tbspn
  • methi seeds 1/4 tspn
  • Mustard 1/2 tspn
  • Jaggary 1 tspn( optional)
  • Asafoetida 1/4 tspn
  • water 5 to 8 cups

 spice powder: grind pepper ,jeera,corriander seeds into powder and keep aside.


  • Boil water in a bowl,when it starts boiling add tamarind pulp( squeeze juice from tamarind),chopped onions,green chilli curry leaves,tomatoes(chopped),turmeric and salt
  • crush 3 pods garlic,1/2 tspn jeera,1 tspn corriander seeds.Add this crushed spices to the above bowl.Optionally we may add jaggary if we feel kids feel spicy.
  • Boil around 15 mins in medium heat.Add half  of spice powder to the boiling rasam.
  • Now for tadka heat 1 tbspn oil add mustard,jeera,redchillies,crushed garlic ,curryleaves,asafoetida,methi seeds and remaining spice powder.Yummy rasam is ready great during winter season.

Green peas utappam

Green peas utappam is a delicious Indian bread which is very healthy and a colorful dish.Usually utappam is made with idlli or doasa batter.There are many variations in Idli recipe too.In most parts of Andhra Idli is prepared with idli rava and urad dal.In some southern states specially Tamilnadu side idli is prepared with idli rice and urad dal.My mom used to cook idli with idli rava and urad dal. I do follow the same procedure.These days im cooking idli  with(   idli rice and urad dal) too.But,my family likes idli with idli rava and urad dal combo.This recipe is also called dibbarotti..In traditional dibbarotti we mix onions ,green chilli,ginger and jeera( no vegetables) in the batter and pour it as thick dosa on tava or skillet.This is Our most favorite breakfast..I'm posting this recipe in BM#49 under the theme Indian breads.Here goes my recipe.


  • Idli batter 1 cup( 1 cup urad dal: 2 cups idli rava)
  • Ginger finely chopped  1/4 Tspn
  • Green chilli 1 to 2 finely chopped1/2 Tspn
  • Green peas 1/4 cup (boiled)
  • Jeera1/2 Tspn
  • Onion 1 finely chopped
  • Veggies 1/2 cup( capsicum,carrot..)
  • coriander leaves  few to sprinkle on top
  • Salt
  • Oil 1 tbspn


  • Heat a skillet on medium heat.when it is hot drizzle some oil
  • Add mashed green peas to the batter and mix well.Now pour 1/4 cup of batter on the skillet.After 1 or 2 mins sprinkle chopped onions,green chilli,ginger,chopped veggies on top of it.
  • Once it is cooked  one side using a spatula flip the utappam over and cook the other side.we always cook in medium to slow flame other wise utappam will be crispy outside and uncooked inside.
  • Add 1 tspn of oil after flipping other side.
  • Yummy utappam is ready and can be served with any  chutney of your choice.

check out for fellow bloggers in BM#49

Thursday, February 12, 2015

Aloo gobi fry

Cauliflower is a member of the cruciferousfamily of vegetables.this is one vegetable that deserves a regular rotation in your diet,however,as it contains an impressive array of nutrients,including vitamins,minerals,antioxidants and other phytochemicals.when it is combined with any vegetable will add a Great taste to the recipe.potato or aloo is everyone's favorite vegetable in our family too.when cauliflower combined with potato adds great taste to the fry.Even cauliflower liked by our kids,so I often try this combo.This week I'm posting different cauliflower recipes in blogging marathon#49.Here goes my way of doing simple Aaloo Gobi fry.


  • Potatoes 3 to 4( chopped)
  • Cauliflower 1/2( chopped)
  • Onion 1 ( chopped)
  • Green chilli 2
  • Ginger&agaric crushed 2 Tspn
  • Mustard seeds1/4 Tspn
  • Jeera 1/2 Tspn
  • Chilli powder1 Tspn
  • Turmeric powder 1 Tspn
  • salt to taste


  • Heat 2 tbspn of oil in a pan. Add mustard and Jeera ,when it starts spluttering add chopped onions and green chili.
  • Add crushed ginger&garlic after few mins,fry few mins then add potato and cauliflower pieces and fry well in medium to high flame few mins.
  • Reduce the flame to medium and start frying until potatoes are soft.
  • Optionally we can cover with a lid for few mins if we feel the pieces are not soft.
  • Now add turmeric powder,salt,chilli powder and fry in medium to high flame for few mins.
  • Switch of the Flame when potato and cauliflower almost cooked and browned little bit.( I prefer frying until it is little browned)
  • Enjoy Aaloo gobi with rice or roti.

Wednesday, February 11, 2015

Cauliflower peas curry

Cauliflower green peas curry is a healthy dish which is very common in all our homes.This is a very easy recipe that everyone can cook but each of them has different style of cooking.Usually we  cook  dry as well as gravy curry.

Adding different veggies gives a very good taste to the curry..Here today I prepared gravy curry with peas.This week I'm posting all cauliflower recipes in BM#49 under the theme one vegetable in different forms.Here goes my recipe.

  • Cauliflower 1 small
  • Green peas 1/4 cup
  • one onion chopped
  • Green chilli 2
  • Red chilli powder 1 tspn
  • Ginger garlic crushed 1 tspn
  • Ginger garlic paste 1 tspn
  • jeera powder 1/4 tspn
  • Daniya powder 1/2 tspn
  • Tomato 1
  • Amchur powder( dried mango powder) 1/4 tspn
  • Dried fenugreek leaves 1/4 tspn
  • Bay leaf 1
  • Garam masala or spice powder 1 tspn
  • salt to taste
  • oil 3 tbspns


  • Heat 1 tbspn of oil in a pan,fry chopped cauliflower florets for few mins ( around 5 to 10) or until they just change the colour.
  • Take out the cauliflower pieces from the pan and keep aside.
  • Now add  chopped onion fry well and then add ginger garlic paste fry until raw smell goes off.Then add tomato puree fry until raw smell goes off.
  • Add crushed ginger garlic fry one more min then salt,chilli powder,daniya and jeera powder,bay leaf..Add little water(1/2  to 1 cup )and let it boil for few mins.
  • Now add Cauliflower florets and cook  until they are soft.Once they are 3/4 done add green peas and cook few more mins.
  • Add  Amchur powder followed garam masala powder,kasurimethi or dried fenugreek leaves ( press dry leaves between your palms then sprinkle on top)and sprinkle coriander leaves on top.

Check out for fellow bloggers in BM#49

Tuesday, February 10, 2015

Tandoori gobi

Cauliflower is  one vegetable that deserves a regular rotation in our diet,however as it contains impressive array of nutrients including vitamins,minerals,antioxidants,and other  photo-chemicals.Cauliflower cooked in several ways.This week I'm going to post all cauliflower recipes that is one vegetable in different forms.Tandoori Gobi is today's choice ,cauliflower cooked in tandoori spices.We may cook whole gobi in the oven is a perfect tandoori gobi, but I tried that recipe long back my kids doesn't like it.So I follwed making cauliflower into florets and then putting into oven. When I was thinking something different with cauliflower,then got this recipe while searching.Tandoori gobi is a great starter or appetizer for all..I'm posting this recipe in BM#49 under the theme one vegetable different forms.

Ingredients for Marination

  • Cauliflower 1 small cut into florets
  • Chickpea flour or besan 2 tbspn
  • 1/2 cup yogurt
  • 1 tbspn ginger&garlic paste
  • 1 Tspn salt
  • 1/2 Tspn turmeric powder
  • 1/2 Tspn of cumin powder
  • 1 Tspn of chilli powder
  • 1 Tspn amchur/ dry mango powder
  • 1/2 Tspn garam masala powder
  • 1/2 Tspn kasoori Methi( dried fenugreek leaves.


  • Chop the cauliflower or Gobi into medium florets and rinse well in water.
  • Keep cauliflower florets in hot boiling water for 3 to 4 mins then drain the water,in this way florets will be little soft inside.
  • Coat all the cauliflower pieces with above ingredients.
  • Marinate cauliflower florets well to absorb the masala.
  • Keep the marinated mixture aside for 15 to 20 mins .
  • Preheat oven to 400f and bake around 20 to 25mins or until cauliflower turns little brown.( you can turn broil on and keep just 4 to 5 mins or until you feel they are brown or crispy.
  • Enjoy yummy appetizer.

Note: I baked few more mins (2 to 3 mins) and broil 4 to 5 mins in the second round as I prefer more crispy.Make sure you check it in between other wise they will burn easily.
 More roasted until brown