Sunday 26 July 2015

Urulai idicha masala(potato in crushed masala)

I learnt this recipe from another group prepared by Asha Radhakrishna Shenoy.   Really quick and aromatic  recipe.
Potato                              ½ kg boiled
Garlic                               6 to 8 cloves
Red chillies                     5 to 8 
Turmeric powder          ¼ tsp
Curry leaves few
Oil for cooking
Peel the boiled potato & cut into cubes .
Dry roast the garlic, chilli, curry leaves.  When it cools crush  with mortar  &  pestle or u can pulse it in mixer without adding water.
Heat oil in a pan add crushed masala and fry till nice aroma comes then add turmeric, potato cubes and salt to taste, mix well and roast it for few minutes in low flame. Urulai idicha masala ready to serve.

Tuesday 21 July 2015

Tendle bikanda upkari(kovakka-chakkakuru thoran)


Tendle /ivy gourd                    1 cup sliced

Jack fruit seed                           ½ cup

Grated coconut                         ¼ cup

Chilly powder                            ½ tsp

Pepper powder                         ¼ tsp

Turmeric powder                      ¼ tsp

Green chilly                                2 to 3

Garlic crushed                            2 to 3 flakes

Mustard seeds                            ½ tsp


Salt to taste.


Pressure cook sliced jack fruit seeds with turmeric powder, chilly powder, pepper powder and little water cook for 1 or 2 whistles.

Let it cool for some time.

Heat oil in kadai add mustard seeds when it splutter add crushed garlic fry for a min then add sliced green chilly, sliced tendle and salt, add little water and cook ,  when it is half done add cooked jack fruit seeds and grated coconut mix well. Cook till it becomes dry.

NONCHYA-AMBYA HUMMAN(salted mango curry)

I Learnt  this from Usha bhat akka.  It was really anew dish for me.  Thank you so much ushakka for this fabulous recipe. Loved it a lot, will be preparing it oftenJ


Jack fruit seeds                              ½ cup sliced

Colocasia(mande/chembu)          ½ cup sliced

Bitter gourd                                      ¼ cup sliced

salted mango                                    1 sliced

Chilli powder                                    1 tbsp

Hing                                                    ¼ tsp

Mustard seeds                                  ½ tsp

Oil                                                        1 or 2 tsp

Curry leaves few


Pressure cook all sliced mande, jack fruit seeds and bitter gourd for 1 or 2 whistles. And keep aside.

Heat oil, add mustard seeds when it splutter add

curry leaves, then add chilli powder & hing powder fry carefully for a min.  Then add cooked veg and  salted mango slices add little water and cook it for 5 to 10 min.  check salt because mango is already salted, add if required.

 Serve this with idly dosa,  but I loved it with   boiled steaming rice too J            

Sunday 19 July 2015

Beetroot upkari/stir fry (seasoned with garlic)


Beetroot                             --  500 gms

Red chilly powder             --  1 tsp

Garlic                                   --  6 to 7 flakes

Oil                                         --  1 or 2 tsp

Grated coconut optional

Salt to taste


Peel the outer skin of beetroot then slice lengthwise and keep aside.  Heat oil add crushed garlic fry till light brown then add chilly powder fry for a minute add chopped beetroot slices and salt,  mix it well add little water cover and cook till done.   If adding grated coconut add when the stir fry is fully done then cook for another 2-3 minutes.  Tasty stir fry ready to serve with rice .

Tendle Talasani (Ivy gourd stir fry)

Ivy grourd/garkin is called “Tendle” in Konkani and kovakka in Malayalam, tondekkai in kannada etc.   Talasani in Konkani is a kind of stir fry.  It is seasoned with garlic.  Tendla talasani is very easy to prepare and amazingly delicious particularly when the tendle is very tender.  Ivy gourd has to be flattened out using pestle (do not crush them) marinate with little salt and keep for 10-15 minutes so that salt gets evenly distributed in the dish.  It is better to prepare in coconut oil but any other oil also can be used.  I am using tendle from my kitchen garden.
Tendle                                  --  30 to 40
Oil                                          --  2 tbsp
Chilly powder                      --  1 to 2 tsp
Garlic crushed                      -- 10 to 12 flakes
Wash tendle and flatten each one without breaking it apart with pestle.
When all are flattened add 1 tsp of salt and mix thoroughly and keep aside for 10 to 15 minutes.
 Heat oil in a kadai/pan add crushed garlic fry till garlic turns completely brown.  Add chilly powder fry for one minute then add flattened tendles, sprinkle little water over it, mix well cook till tendle turns light brown, stir occasionally so that every tendles roast evenly.  Serve hot with dal and rice.


Ven pongal with spicy tomato chutney


Raw rice                               -- 1 cup

Moong dal                           -- ½ cup

Ginger finely chopped      --  1 tsp

Hing                                      --  a pinch

Jeera                                      --  1 tsp

Green chilly                          --  2-3 finely chopped
turmeric powder                 -- 1/4 tsp

Crushed pepper                   --  1 tsp

Cashew nut pieces              --  1 or 2 tsp

Curry leaves                         --  1 spring

Ghee                                      --  2 tbsp


Wash rice and moong dal together and keep aside.

In a pressure cooker add ghee when it heats add jeera, pinch of hing, turmeric powder,  chopped ginger, curry leaves, green chillies and cashew nuts fry for a minute. 

Then add washed rice and dal together.  Add 3½ to 4 cups of water, add salt to taste and pressure cook for 2-3 whistles.  Let it cool for some time. Pongal is ready.

Spicy tomato chutney is very good combination to ven pongal.


Spicy Tomato chutney


1 big onion chopped

2 medium sized tomatoes chopped

3 garlic flakes

1 inch ginger finely chopped

1 tsp of coriander powder

3-4 red chillies

2 tsp chopped coriander leaves

1 tsp oil


Heat the oil in a pan add all the ingredients fry till colour changes.  Let it cool for some time grind it to smooth paste adding little salt and water.  Serve with pongal.

Tuesday 14 July 2015

Soya chunks pepper masala

Small soya chunks                            1 cup

Onion chopped                                 ½ cup

Tomatoes chopped                          2

Green chilly chopped                      3 to 4

Garam masala powder                   ¼ tsp

Black pepper powder                     2 tsp

Oil  for cooking



Boil   2 cups of water then add soya chunks boil it for 2 minutes.   Switch off gas,   close the lid and keep aside for 5 minutes then drain water.  Wash it with plain water squeeze all water from it.

Heat 1 tbsp of oil in kadai add squeezed   soya chunks and fry till colour changes to   light brown.  Then remove from oil and keep aside.

In the same oil add onion, fry till light brown then add ginger garlic paste fry till nice aroma comes then add green chilly, pepper powder,  salt and garam masala powder fry for 2 to 3 minutes.  Then add chopped tomatoes fry for min then add fried soya chunks mix it well add ½ cup water and boil it for 5 to 10minutes. (If you require  more gravy add 1 cup water).

Pepper soya ready to serve with chappathi. 


Avil payasam /poha godshe

Wow its a wonderful feeling. My page has crossed the milestone of 1000 likes.  I would like to thank all my well wishers and supporters for helping me achieve this.  Without your support this was not at all possible.  Although I was not updating my page regularly because of various reasons, my supporters never stopped encouraging me. Once again thank you all for making my page so worthy. I expect the same kind of support and encouragement in future also and wish to touch next target of 10000 likes.

I request all my friends to send me feedback and pics of recipes tried by all …thank you all once again :)
Celebrating 1000 likes and sharing the happiness with all my wellwishers--presenting Avil payasam
Rice flakes thick(avil)                     1 cup
Milk                                                  ½ litre
Jaggery                                             ½ cup
Ghee                                                 1 tbsp
Raisins                                              1 tbsp
Cashew nuts                                    1 tbsp
Cardamom powder                        ½ tsp
Heat 1 tsp of ghee in a pan, fry raisins and cashew nuts separately and keep aside. 
Add ¼ cup of water to jaggery boil till it melts then strain to remove the impurities and keep aside.
Heat remaining ghee in a pan, add avil(poha) fry till it changes colour and nice aroma comes. 
Meanwhile, boil the milk adding ¼ cup of water, add roasted poha and mix it well when it boils, and cook till poha becomes soft and milk reduces a little.  Then  add jaggery syrup and cardamom powder and stir continuously for one or 2 minutes without allowing it to boil.
Switch off the flame, garnish with fried cashew nuts and raisins, keep it for 10 to 15 minutes then serve.

Thursday 2 July 2015

Andhra Style – Spicy Egg Curry

Boiled egg                               3 to 4

Tomatoes                                2

Onion chopped                      ½ cup

Garlic finely chopped           3 to 4

Tamarind paste                     1 tbsp

Turmeric                                   ½ tsp

Coriander powder                   ½ tbsp

Jeera powder                            1 tsp

Methi powder                           ¼ tsp

Ginger                                         1 inch

Red chilly powder                     2 to 3 tsp

Coriander leaves                       2 tbsp



Take ginger and tomatoes prepare puree and keep aside.

Add warm water to tamarind  soak it for 10 minutes then prepare pulp and keep aside.

Heat oil in kadai  add chopped onion till light pink then add chopped garlic fry till onion becomes light brown. Then add chilly powder, methi powder, coriander powder, turmeric powder, chopped 1 tbsp of coriander leaves and jeera powder and fry for few minutes . Then add ginger tomato puree and tamarind  pulp and mix  well and fry for 2 minutes. Then add water for gravy, add remaining coriander leaves and boil it for 5 to 10 min.

Then make slit in eggs and add to gravy and boil it in medium flame 5 to 10 min.

Gravy should be little thick. Serve it with rice or roti.