500 gms potatoes (slightly boiled, peeled and cut into small pieces)
50 gms chili powder
Salt to taste
25 gms garlic, crushed
25 gms methi (fenugreek) seeds, powdered
4 lemons
100 gms oil
5 gms mustard seeds
4-5 red chilies
A pinch of asafoetida

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Potato Pickle Recipe

. Pat dry the potato pieces with a cloth or paper towel and place in a clean bowl.
. Add chili powder, salt, crushed garlic, methi seeds powder and mix well.
. Heat oil in a pan; add red chilies, mustard seeds, asafoetida and pour over the potato pieces.
. Finally add lemon juice; mix well and store in an air-tight container.
. After 3 days, mix the mixture well .
. Serve with steam rice or parathas.



1 tin (400g)- Nestle milkmaidSweetened Condensed Milk
1 litre-Milk
50 g-Badam (Almonds)
50 g-Kaju (Cashewnuts)
1/4 tsp-Almond Essence

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Badam Kheer

. Blanch almonds and remove skin.
. Soak almonds and cashewnuts in 2 cups of hot milk for 30 minutes. Grind to a paste along with milk.
. Heat the remaining milk to boil.
. Add NESTLÉ MILKMAID Sweetened Condensed Milk and the ground almond paste and cook for another 5 minutes with constant stirring.
. Remove from fire and add almond essence.
. Serve hot or cold.



Vankayalu(small size brinjal)  – 1/2 kg
Mustard seeds – 2 tsp
Fenugreek seeds – 1 tsp
Tamarind puree – as required
Red Chilli powder – 1 tbsp
ground nuts powder – 3 tsp
sesame seeds powder (thil powder) – 3 tsp
Garlic cloves (8-10 pieces)
Salt – as per ur taste
oil – as needed

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make vankaya avakaya

. Cut all the brinjals into four pieces each and fry them in oil till they turn light brown.
. Take them out separately in Bowl.
. place a pan, add mustard seeds and fenugreek seeds(menthulu) fry for 2-3 mts without oil. Fry mustard seeds and fenugreek seeds separately.
. Grind fenugreek seeds(menthulu) and make a powder of it.
. Grind mustard seeds and make a powder of it.
. Place a pan, add ground nuts and sesame seeds(thil) fry for 5-6 mts without oil. Fry groundnuts and sesame seeds separately.
. Grind ground nuts and make a powder of it.
. Grind sesame seeds (nuvvulu) and make a powder of it.
. Take a bowl,add salt,red chilli powder,tamarind puree (should be thick),mustard seeds powder,groundnuts powder,sesame seeds powder,fenugreek seeds powder and fried brinjal pieces.Mix this mixture thoroughly..
. Place a pan, put oil and add this mixture in to pan..Fry for 2-3 mts.
. Switch off the stove and Mix this mixture thoroughly..
. Serve hot with steamed rice.

Note: If you want to add Garlic cloves (8-10 pieces) , you can add it directly OR fry the Garlic cloves and add in the pickle .


Cabbage – 1/2 head, finely sliced
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Split gram dal – 1 tsp (Minapa pappu/urad dal)
Dry red chilies – 1, tear and de-seed
Curry leaves – 1 sprig
Asafoetida – 1/4 tsp
Ginger – 1/2 tsp, finely minced
Turmeric powder – 1/2 tsp
Green chilies – 2, slit half way through
Coriander powder – 1/2 tsp (optional)
Fresh grated coconut – 2 tbsps (optional)
Cooking oil – 1 tbsp
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Cabbage Fry

. Heat oil in a heavy bottomed vessel. Add mustard seeds and allow to splutter.
. Add cumin seeds and urad dal and allow to turn light brown.
. Add dry red chilies, green chilies, ginger, curry leaves, asafoetida and turmeric powder and saute for a few seconds on medium flame.
. Add the sliced cabbage and mix to combine well.
. Cook without lid for 9-10 mts. Lower flame, place lid and cook for 15 mts stirring once in a while.
. Remove lid, add coriander powder and salt and mix. Cook for another 5-6 mts and turn off heat.
. Garnish with chopped coriander leaves or grated coconut.
. Serve warm with rice or rotis.

cabbage fry 1


3 large tomatoes
2 medium onions chopped
1 green chili slit
1 sprig curry leaves
¼ to ½ tsp. mustard
¼ to ½ tsp. cumin
Pinch of hing (optional)
1 tsp. red chili powder
1 tbsp. roasted white sesame seeds (optional)
¼ cup thick coconut milk (optional)
Oil 1 to 2 tbsp Or as needed
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Tomato curry

. Make a fine powder of the roasted sesame seeds. Set this aside
. Boil tomatoes for 3 to 4 minutes, for the skin to loosen.
. Once cool, remove the skin and discard. Discard the core as well and chop the tomatoes.
. Add oil to a pan and heat it. Add cumin and mustard, when they begin to sizzle add curry leaves, green chili and hing.
. Add chopped onions, salt and fry lightly till they turn pink. Add the chopped tomatoes, turmeric.
. Fry for about 3 to 4 minutes. You can cook covered till the tomatoes turn soft and mushy.
. Add red chili powder, sesame seeds powder. Mix and cook for one to two minutes.
. Add coconut milk and stir. When the curry begins to bubble up, switch off the stove. Cooking for longer will curdle the curry.
. Tomato curry is ready. Serve with steam rice or roti.

Note: You can directly chopped the tomatoes in to small pieces with the skin instead of boiling and peeling off the skin.

tomato curry


1 cup kandi pappu (tur dal, red gram dal) pressure cooked and mashed
2 cups of chopped mixed vegetables (like okra, carrot, radish, drumsticks, brinjal or sweet potato)
8-10 small sambar onions (or shallots)
2 medium tomatoes quartered
3-4 green chillis (slit length wise) adjust to suit your spice level
pinch of turmeric
3 cups of water
1 big lemon sized tamarind (extract the juice in 1 cup water)
1/2 tsp jaggery or sugar (optional)
salt to taste
coriander leaves for garnish

For tempering:

1 tbsp oil
1 tsp mustard seeds
3/4 tsp cumin seeds
¾ tsp fenugreek seeds
7- 8 crushed garlic flakes
4-5 dry red chillis (tear into pieces and de-seed)
10-12 fresh curry leaves

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Pappu Pulusu

.In a heavy bottomed vessel, add the mashed dal and water.
. To this, add the mixed vegetables, shallots, tomatoes, green chillis and turmeric powder.
. Bring to a boil, reduce heat and let the vegetables get cooked.
. Once vegetables are cooked, add the tamarind extract, salt and sugar and bring to a boil.
. Reduce heat and let it simmer for 8-10 mts, till the rawness of the tamarind disappears.
. Pre-heat oil a pan, add the mustard seeds and let them splutter.
. Add the cumin seeds, fenugreek, garlic, red chillis and fry for a few seconds till they turn brown. Dont burn them.
. Lastly add curry leaves and immediately add to the dal-vegetable mixture.
. Simmer for a minute or two and turn off heat.
. Garnish with fresh coriander and keep covered for 10 mts before serving.
. Serve with hot steamed rice and vadiyaalu and appadam (papad)



1/2 kg dondakayalu/tindora, chop ends, make a + slit length wise for stuffing and boil in salted water till half cooked and strain
2 medium onions, sliced
3 green chillis
1 tsp ginger-garlic paste
1 tbsp coriander seeds
2 tbsps grated coconut
1 1/2 tbsps sesame seeds (nuvvulu)
1 1/2 tbsp grated jaggery (adjust according to your choice)
1″ cinnamon stick
3-4 cloves
small lemon sized tamarind ball
salt to taste
few curry leaves
1 dry red chilli
2-3 tbsp oil

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Gutti Dondakaya Masala

. Heat a tsp of oil in a frying pan and add the coriander seeds, cloves, cinnamon and sesame seeds and fry on medium heat till you get a nice aroma.
. Dont burn the spices. Just fry for 3-4 mts stirring continuously. Remove and cool.
. In the same pan, add about a tbsp of oil and add the onions and green chillis and saute for 4-5 mts.
. Finally add the grated coconut and toss for a few seconds. Turn off heat.
. Once cool, make a paste of the above spices along with ginger-garlic paste, jaggery, tamarind, sauted onions, green chillis, grated coconut and salt.
. Take a tbsp of this paste and stuff each of the slit half-boiled ivy gourds.
. Heat the remaining oil in a cooking vessel and add some curry leaves, dry red chillis and stir fry for 5-6 seconds.
. Place the stuffed gourds in the pan and let it cook covered on medium heat.
. After 4-5 mts, uncover the lid and turn the pieces so that they cook all over.
. Cover and cook on low heat till the dondakaya (tendlis ) become soft. This could take about 15-20 minutes. Adjust salt.
. Turn off heat once cooked and serve with hot white steamed rice.



Raw mango – 1, medium size, peeled and chopped
Jaggery – 1 tbsp (can increase if mango is too sour)
Green chilies – 1, slit
Turmeric powder – 1/4 tsp (optional)
Salt to taste

        For tempering:

Oil – 1/2 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp (split gram dal)
Red chilies – 2, tear and de-seed
Curry leaves – 1 sprig
Asafoetida – 1/2 tsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Mango Rasam

. In a vessel, add 1 1/2 cups of water, turmeric, one green chili, salt and the raw mango pieces.
. Bring to a boil and simmer with lid. Cook till the mango pieces turn soft. Allow to come to room temperature.
. Once cool, grind the mixture to a fine paste or mash with a ladle.
. In another vessel, add the ground mango paste and enough water (approx 3-4 cups) and mix well. It should be of watery consistency.
. Add jaggery or sugar and bring to a boil. Simmer for 7-8 mts. While the mango rasam is simmering, prepare the tempering.
. In a small pan, add oil. Once the oil turns hot, add mustard seeds and allow to splutter.
. Add urad dal and allow the dal to turn red. Finally add curry leaves and asafoetida.
. Turn off flame and pour the tempering into the hot mango rasam.
. Turn off flame and place lid. Allow the flavors to meld for a few minutes and then remove to a serving bowl.
. Serve warm with white rice or serve as a warm soup.



2 bunches spinach (approximately 1 lb or 500 gms)
2 tbsps oil
1 tsp cumin seeds
2 dry red chillies broken into 1″ bits
8-10 cloves of garlic chopped very fine
1 large onion sliced very thin
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp raw mango powder (amchoor) – optional
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Palak Ki Sabzi

. Chop off the stems on the spinach close to the roots and throw roots away.
. Wash the spinach very well under running water till absolutely clean.
. Drain fully (use a salad spinner if necessary) and then chop coarsely. Keep aside.
. Heat the oil in a deep pan on a medium flame.
. When hot, add the cumin seeds and cook till they stop spluttering.
. Now add the dry red chilli and allow to cook for 30 seconds or till darker.
. Add the finely chopped garlic and fry till it starts to turn a pale golden color. Now add the onions and fry till soft.
. Add the spinach and mix well. Cook uncovered till the spinach wilts slightly.
. Add all the spices and salt to taste. Stir well to mix all ingredients.
. Cook for another 3-4 minutes and turn fire off.
. Serve hot with steam rice, Daal and Chapatis .



½ cup moong dal (yellow dal), split and husked
½ cup rice, you can add any rice, regular short or medium grained rice or even basmati
1 small to medium sized onion/pyaaz, finely chopped
1 medium sized tomato/tamatar, chopped
½ inch ginger/adrak, finely chopped or grated
1 small green mirch/hari mirch, chopped
¾ tsp cumin seeds/jeera
¼ tsp turmeric powder/haldi
pinch of asafoetida/hing
3.5 cups water – for a more thin consistency, add 4 to 4.5 cups water
1.5 tbsp oil or ghee
salt as required

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make khichdi

. Rinse and wash moong lentils and rice together. soak both of them for 30 minutes in water,
. Heat 2 tbsp ghee or oil in pressure cooker. add cumin. when cumin splutters then add onions.
. Saute onions till translucent. no need to make onions light brown or golden brown.
. Once the onions becomes translucent, then add tomatoes, green chilli and ginger.
. Stir and add turmeric powder and asafoetida. saute till the tomatoes softens.
. Drain the rice and moong lentils and add them to the pressure cooker.
. Stir for a minute. pour with water and season with salt.
. Close the lid tightly and pressure cook the khichdi on a high flame for 6-7 whistles.
. If the khichdi becomes too thick, then add some water and stir well.
. Keep on sim or low flame to simmer the khichdi till you get the right consistency.
. The consistency can be adjusted as per your choice by adding less or more water. some people prefer thick and some thin consistency.
. Once the khichdi is cooked then top it with ghee while serving. optional step.
. Serve moong dal khichdi with curd/yogurt and accompanying salad.

Seo wordpress plugin by www.seowizard.org.