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Showing posts from August, 2016

Gongura Pickle/Sorrel Leaves Pickle

Gongura Pickle/Sorrel Leaves Pickle Gongura Pickle/Sorrel Leaves Pickle is very popular in Andhra Pradesh. Sorrel leaves have nutritional value and is used to make dal/lentil curries. The variety of dishes made with sorrel leaves does not end here. It is added to wide range of curries both vegetarian and non vegetarian. But my favorites is gongura mutton curry, gongura pachadi and pickle.Some of my dad's Andhra friends used to bring this pickle along with Avankaya (mango pickle) when they came to visit and it is finger licking good. Try this, you will surely love it. Ingredients Sorrel leaves/gongura leaves- 1 big bunch Garlic - 6-8 pods Chilly powder- 2 tbs Fenugreek powder- 1/2 tsp Coriander seeds- 1 tsp Hing- a pinch Turmeric powder- 1/4 tsp Urad dal- 1 tsp Chana dal- 1 tbs Cumin seeds- 1/2 tsp Tamarind- 1 small ball Gingerly oil-1/2 cup Mustard seeds-  1/2 tsp  Start with separating gongura leaves from the stem. You can discard the stem. Wash the l

Persian Mutton Roast and Saffron Dill Rice

Persian Mutton Roast and Saffron Dill Rice Persian Mutton Roast is a delicious and flavorful. This is not the authentic Persian dish but inspired from here . I found the advieh, Persian spice mix very flavorful and unique. Succulent and flavorful meat with exotic flavors is something that is hard to resist. It has exotic spices like cardamom, pepper, dried rose buds and saffron. But the star ingredient is pomegranate molasses.It makes the meat moist,flavorful, slightly tart and mildly sweet. You can buy this in grocery stores or make your own by boiling down pomegranate juice into a thick syrup consistency. Try this roast recipe, you will surely love it. Ingredients Mutton shoulder chops- 2 ( or 3/4 kg mutton ) Tomato puree- 1 cup Onion chopped- 1 large Garlic- 5 cloves Pomegranate molasses- 3 tbs Paprika- 1 tbs Coriander powder- 1 tbs Dry black lemon- 1 or juice of half lemon Rose water- 1 tsp Salt to taste and oil Spice mix - make into fine powder Clove- 5,ca

Bread Mango Layer Pudding- Creamy Mango Custard Pudding

Bread Mango Layer Pudding One of my fruit of the moment is mango. I am enjoying the fruit before the season ends. Today I am sharing mango pudding that is refreshingly light and sinfully delicious. If you are a mango lover, here is a decadent treat for you!  Luscious mango pudding has layers of white bread and mango custard. It is topped with fresh whipped cream and studded with mango pieces. Does that not sound like a delectable dessert? It is the quickest dessert you can ever imagine and is a perfect summer treat. Mango bread layer pudding is no-bake pudding, a last-minute dessert idea for entertaining. It can be effortlessly made well ahead of time and ideal dessert for an informal family gathering. The basic custard recipe is simple, and it is versatile- you can use it in a million ways. But the simplest way to serve the luscious creamy custard is chilled with chopped fruits or jelly. Mangoes are naturally sweet, and it enriches the luscious custard with so much flavor. Of

Crispy Crab Rangoon Recipe- Panda Express Copycat

Crab Rangoon Crab Rangoon is easy to make crispy appetizer. It is often found in Thai and Chinese restaurants in USA, and is served as an appetizer with sweet spicy dipping sauce. Deep fried wanton wraps filled with crab and cream cheese filling, is yummy and an absolute party favorite. Try this, you will surely love it. Ingredients Wanton wraps- 16 Crab meat- 1 cup Cream cheese- 4 ounce Sugar- 1/2 tsp Minced garlic- 1 Soya sauce- a few drops Spring onion chopped- 3 tbs Salt and pepper to taste Oil for frying- 2 cup Keep wanton wraps under a damp towel to keep it from drying. If you are using fresh crabs cook and break the shell. Scoop out the meat and set aside. In a bowl add soften room temperature cream cheese, crab meat, salt and pepper, few drops of soya sauce, sugar and minced garlic.Mix well. Take one wanton wrap and wet the edges with water. Place a teaspoon full of crab filling in the center. Fold the wrap diagonally like a triangle.Press and seal

Mathuramulla Nelikka Curry/Gooseberry Pickle

Mathuramulla Nelikka Curry/Gooseberry Curry Nellika curry is a spicy condiments that can be served for sadhya. It does not have a long shelf life like regular pickle and is more like a spicy curry.Usually mango, ginger and lemon pickle/curry are the chief thodu curry for sadhya. Here gooseberry is also prepred in similiar patten and you can try this for a change. Nelikka or goose berry pickle is one of my favorite and this curry is tart, spicy and mildly sweet. Try this,you will surely love it.   Ingredients Gooseberry/nelikka- 15 large sized ones Thinly sliced Ginger-2 tbs Green chilly-2-3 Shallots- 2 Chilly powder- 1 1/2 tbs Fenugreek powder- 1/2 tsp Tamarind- small gooseberry sized ball Jaggery- a small piece Curry leaves- a few mustard seeds- a few Dry red chilly- 2 Salt to taste oil for frying. Steam gooseberry for about four to five minutes till it becomes soft.Cut the goose berry into small pieces and discard the seed. Heat oil in a pan and add

Achinga Payar Chakkakuru Mezhukkupuratti/Yard Beans Jack fruit Seeds Stir Fry

Achinga Payar Chakkakuru Mezhukkupuratti Achinga payar or yard beans is a very common vegetable grown in Kerala and it is a healthy and delicious vegetable. It tastes best in stir fries and I have already posted one recipe with yard beans and raw plantain. This is another combo with chakka kuru/jack fruit seeds. Jack fruits are seasonal fruit but seeds can be preserved for few more months. It can be used in curries and stir fry. Try this yummy combo,you will surely love it. Ingredients Achinga payar- cut into  one inch piece- a small bunch (approximately 2cups) Chakkakuru/jack fruit seeds- 15 nos Shallots- 8-10 Crushed red chilly- 1/2 tsp Red chilly powder- 1/2 tsp Pepper powder- a pinch (optional) Turmeric- 1/4 tsp Garlic- 2 cloves Curry leaves- a few Coconut oil- 1 1/2 tbs Mustard seeds- 1/2 tsp salt to taste Wash chakka kuru/jack fruit seeds. You can cook it in a pressure cooker. Cook with one cup water and salt in medium flame for 6-8 minute

Lychee Pudding

Lychee Pudding Lychee pudding is a delicious after dinner treat. It is easy to make yet exotic with flavor,taste and texture. Lychee is a summer fruit and is now in season. I picked a bag of lychee from the Asian market. I love to snack on this fruit. I tried this pudding recipe from the book Everyday Chinese Cooking by Leeann Chin. Try this, you will surely love it. Ingredients Lychees- 1 1/2 cup White Grape juice or coconut water- 1/2 cup Lemon juice- 1 tbs Sugar-1/2 cup Unflavored gelatin- 1 tbs (or you can use agar agar powder) Sour cream- 1/2 cup Whole milk- 1/3 cup Few drops of rum essence or rum- 1 tbs Take half of grape juice or coconut water in a bowl and sprinkle gelatin and mix well. Let it stand for one minute. Meanwhile heat the rest of the grape juice. Add the gelatin and stir till it is dissolved and well combined. Make a fine puree of lychee, lemon juice and sugar. Transfer into a bowl and mix in sour cream, milk, gelatin mixture and rum.

Beetroot Egg Curry

Beetroot Egg Curry Egg curry is simple and easy to make for break fast or lunch.In Kerala egg curry is commonly served for breakfast along with appam or idiyappam. Recently I tried this beetroot egg curry,it is mildly spicy curry  and the caramelized onions and beetroot give  a touch of sweetness to the curry. Try this,you will surely love it. Ingredients Eggs- 4 Onions medium-3 Beetroot - 1 medium Green peas- 1 1/2 cup Tomato- 1 Curry leaves- a few Ginger thinly sliced- 2 tsp Kashmir chilly powder-2 tsp Fennel powder- 1/3 tsp Garam masala- 1/3 tsp Salt as needed Coconut oil Boil eggs and keep aside. Peel and grate beetroot. Heat oil in a pan and add sliced onion, ginger and curry leaves and salt . Saute till onion turns soft and caramelized. Add grated beetroot and chopped tomato and stir fry for another 4-5 minutes or till oil separates. Add chilly powder  and green peas.Pour one and half cup of water, cover and cook till the peas get soft . Fin

Vada Pav

Vada Pav is a very popular street food in India. Road side food joints of Bombay is the best place to get this yummy and filling snack. This is a home made version of the vada pav. Vada pav is basically batata vada served with spicy chutney and bread/pav.I wanted to try this for quite some time and had book marked Tarala Dalal's vada pav  recipe . I found pav bread in our Indian grocery and so decided to give it a try. If you are looking for fresh home made pav bread recipe, check here. Ingredients  Pav- bread- 6 For the Vada filling Cooked and mashed potatoes- 2 large Ginger garlic paste- 1 tsp Green chilly paste-3/4 tsp Curry leaves -a few Hing- 1/8 tsp Turmeric powder-1/3 tsp mustard seeds- 1/3 tsp Chopped coriander leaves salt to taste For the batter Chick peas flour- 1 cup Rice flour- 1 tsp Baking soda- a pinch salt to taste Turmeric powder- a pinch Hing- a pinch Hot oil- 1 tsp Oil for frying- 2 cup  Chilly garlic chutney Coconut- 3/4 cup Garli


Thirattipal/Palkova Thirattipal is  rich and flavorful sweet milk halwa,popular in South India. It is different from the milk peda available in sweet stalls and this is a specialty of South India. It is made on special occasions . It has only a few ingredients, but it is time consuming.We used to enjoy this in our college days, because Palkova was available in our college canteen.My mom used to make it by boiling and reducing milk to one third and then adding sugar and cooking it till it thickens.I just tried an easy method of using condensed milk to reduce the cooking time. It can out perfect. Try this you will surely love it. Ingredients Condensed milk- 1 tin Milk- 3 cups Curd/yogurt-3 tsp Cardamom powder- a pinch Saffron- a pinch for garnish (optional) Mix condensed milk and milk in a heavy bottom pan and bring it to a boil. Reduce the flame and continue to cook till it starts thickening. Stir continuously as it has the tendency to stick to the bottom of the pan.