Tuesday, 28 July 2015

Curd Rasam Recipe / Buttermilk Rasam Recipe / Mor Rasam Recipe


Sour Curd - 1 cup
Water - 1/2 cup
Turmeric Powder / Manjal Podi - 1 tsp
Salt to taste

For Roasting & Grinding:
Coriander Seeds / Malli - 1 tblpsn
Toor Dal / Tuvaram Paruppu - 1 tblspn
Pepper - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp

For Tempering:
Oil - 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - 1/2 tsp
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Dry Red Chilli - 1 broken into small pieces
Curry Leaves a spring


Roast all the ingredients in a dry pan till it turns light golden. Remove it to a blender and make it into a fine powder. Set aside.

Take sour curd in a jug, add in water, salt, turmeric powder and powdered spices. Mix well.

Heat oil in a kadai. Add in all seasoning spices and saute for 30 sec.

Add in the curd mix and bring it to boil.

Switch off the heat and serve.


Chicken-1 whole chicken cut into 4 pieces
Baking Powder-1 tsp
Vegetables for lining tray(carrots,potato,onion,cauliflower)

For Marination:

Curd-1 ½ cups
Chilli powder-2 tblpsn
Pepper-1 tsp
Cumin powder(jeeraka podi)-1 tsp
Garam masala powder-1 tsp
Coriander powder(malli podi)-1 tblspsn
Chat masala-2 tsp
Kasuri methi leaves-1 tblspn
Red food colouring-1 tsp
Ginger Garlic paste-1 tblspn
Salt to taste
Lemon juice to taste


Clean the chicken and make slashes so that the chicken cooks evenly.Add a tsp of salt,chilli powder,baking powder and mix together.Let it marinate for 15 min.

In a Bowl add Curd and all the ingredients given for marination and mix well.Pour this over the chicken and let it marinate for 2-4 hours.

Preheat the oven to 200 degree for 10 min.Now take a Baking tray and line it with foil,Place all the chopped vegetables as a layer,this forms a kind of vegetable bed.

In a small bowl mix oil and lemon juice and keep this aside.This is the lemony base for the chicken.

Now place the marinated chicken in it and drizzle with a tsp of oil.place this in the center rack of the oven and cook for 20 min.Now turn the chicken and cook for a further 15 min.For every 10 min just apply the lemony base over the chicken so that the chicken does not get dry.

Now set the oven to broil and place the tray on the top rack,grill for 10 min,so that you will get the char marks.

Remove the chicken in a plate and pour all the pan juices along with the vegetables into a kadai and heat it with whatever spices you want..This makes a lovely gravy.

Serve the Tandoori chicken with mint chutney and cucumber raita.

Brinjal with Sesame Seeds Masala Recipe / Eggplant & Sesame Seeds Curry Recipe / Andhra Brinjal Curry


Brinjal / Eggplant - 1 big one
Salt to taste
Sugar / Jaggery - 1 tsp
Coriander Powder - 1 tblspn
Turmeric Powder / Manjal podi - 1 tsp
Cumin Powder / Jeera Podi - 1 tsp
Oil - 3 tblspn

For Roasting & Grinding:
Dry Red Chillies - 4
Sesame Seeds - 2 tblspn
Garlic - 1 fat clove


Take the roasting ingredients in a heavy bottom dry pan and roast till it is golden. Once it is toasted, take them in a blender and add some water to make it into a smooth paste.

Now Slice brinjal into long slices. 

Heat oil in a kadai. Add in brinjal slices and toss well in the oil. Now add in salt, sugar, and other spice powder and give a quick toss.

Cover the kadai with a lid and let it steam cook for 10 mins till the brinjal is done.

Add in the sesame masala now and some water. Mix well. Cook for 5 more mins.

Now add in tamarind pulp and mix well. Cook for 5 more mins till it is thick.

Aloo bhujiya.


2 Medium Sized Potatoes
200 gms Gram Flour 
Pinch of Asafetida 
¼ tsp Turmeric Powder 
1 tsp Garam Masala Powder
½ tsp Chaat Masala Powder
Salt to taste 
Oil for deep frying


Boil the potatoes. Peel the skin of potatoes and mash them without and lumps. Combine the Gram flour, mashed Potatoes, little Chaat masala powder, Garam masala powder, Turmeric powder, Salt and mix all ingredients. Add little Oil in wide bowl, mix well and add the water little by little and knead into soft sticky dough. Heat oil in a kadai. Take a small portion of dough and fill in the sev maker. Very carefully start squeezing in hot oil. Aloo sev gets cooked very fast, so deep fry on medium flame until the sev is light golden in color of all sides evenly. Transfer to the sev on the paper napkin. When cool down the sev completely, store in airtight container.

brown rice with green peas


  • 1 tbsp olive oil
  • 3/4 tsp fennel seeds (whole)
  • yellow onion (small, finely chopped)
  • 1 cup brown rice (instant)
  • 1 cup frozen peas (thawed)
  • 1/3 cup chopped cilantro fresh (roughly)
  • pepper
  • salt
  • DIRECTIONS:                                                          
    1. In a large saucepan, heat olive oil over medium. Add fennel seed and onion; saute until soft, about 4 minutes. Stir in brown rice and cook 1 minute. Add 1 3/4 cups water and bring to a boil, then reduce heat and simmer, covered, until water is absorbed, about 12 minutes. Stir in peas and cilantro, then season with salt and pepper.

Bottle gourd chutney


1 1/2 cups bottle gourd cubes, with skin
1/2 tbsp bengal gram/senaga pappu/chana dal
1/2 tbsp split gram dal/minappa pappu
1/2 tsp cumin seeds
1 tsp coriander seeds (optional)
1 tbsp chopped coriander leaves (optional)
2 dry red chillis, de-seed
3 green chillis, chop each into two
4-5 garlic cloves
1 tsp jaggery or sugar
gooseberry sized tamarind (soaked in 2-3 tbsps warm water)
salt to taste
3 tsps oil
For seasoning/poppu/tadka:
1/4 tsp mustard seeds
1/2 tsp black gram dal
1-2 dry red chillis
few fresh curry leaves
1/2 tsp oil
1 Heat 3 tsps oil in a cooking vessel, add bengal gram, split gram dal, cumin seeds and coriander seeds and stir fry for 3 mts or till the dals turn red. Remove and keep aside.
2 In the same vessel, add garlic, red chillis, green chillis, coriander leaves and curry leaves and fry on medium heat for a mt. Remove and keep aside.
3 In the same vessel, add the remaining oil, add the chopped bottle gourd cubes and saute for 12 mts or till the rawness of the vegetable goes and the water evaporates. Remove and cool.
4 Once cool, grind the dals first till coarsely ground, add the rest of the sauteed ingredients along with tamarind extract, jaggery and salt and grind to a paste.
5 Heat half a tsp of oil in a pan, add mustard seeds and let them pop, add black gram dal and let it turn red, add curry leaves and dry red chillis and stir fry for a few seconds.
6 Pour the seasoning over the ground pachadi and serve with hot rice

Hyderabadi Aloo Biryani


3 potatoes, peeled, cube and saute in 1 1/2 tbsps of ghee for 8-10 mts till light brown
1 large onion, finely sliced
1 tbsp chopped coriander leaves
1 tbsp chopped pudina leaves
2 tbsps ghee
1 tbsp oil
1 cup thick curd/yogurt
4 green chillis, make a small slit in them
1/2 tbsp ginger garlic paste
1 tsp red chilli pwd (adjust)
1/4 tsp turmeric pwd/haldi
1/2 tbsp coriander pwd
salt as required
pinch of saffron soaked in 3 tbsps luke warm milk for 10 mts
Biryani Masala – dry roast for 2-3 mts and powder:
2 cloves
1/2รข€³ cinnamon stick
2 elaichi/cardamom
1/4 star anise
1/4 tsp shah jeera
4 pepper corns
Ingredients to cook rice:
2 cups Basmati rice
3 cloves
3 cardamoms
1/2″ cinnamon stick
1 marathi mogga
1 bay leaf
5-6 mint leaves
1/2 tbsp oil
3/4 tbsp salt
water as required
1 In a bowl, add green chillis, mint leaves, coriander leaves and ginger garlic paste, red chilli pwd, turmeric pwd, coriander pwd, biryani masala pwd and salt and combine well. Add the sauteed potato cubes and yogurt and combine. Marinate for 30 mts.
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
4 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add the marinated potato cubes along with the rest of the marinade and spread out in the vessel. Add a cup of water and cook till the potatoes are fork tender and the gravy thickens.
6 Next spread the rice over the potato layer, pour 1/2 tbsp of ghee all over the rice, spread the caramelized onions (keep aside a tbsp of caramelized onions for garnish) over the rice layer. Next sprinkle coriander leaves and pour the saffron milk over the rice.
7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 3 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
8 Remove lid, combine gently, remove onto a serving bowl. Garnish with chopped coriander leaves and caramelized onions and serve hot with raita and curry of your choice.