Sunday, November 30, 2008

Kodi Guddu Pulusu

Eggs In Tamarind Soup


Hard boiled eggs-4
Garam masala-1 teaspoon
Tamarind pulp-2 tablespoons
Fresh coriander leaves-a few

For grinding: One small onion, one small cut tomato, a small piece of ginger, two cloves of garlic, one teaspoon red chilli powder, one teaspoon turmeric powder and one tablespoon salt.

For seasoning: Oil-2 tablespoons, one chopped onion, two green chillies and a few curry leaves.


1. Heat the oil in a heavy bottomed vessel and add chopped onions, green chillies and curry leaves.
2. Fry them for two minutes on a medium flame and add the ground paste to it.
3. Fry it for three to four minutes and add the boiled and deshelled eggs to it.
4. Mix it weel and add the tamarind pulp and four cups of water. Boil it for four minutes.
5. Add garam masala and fresh coriander leaves and turn off the stove. Serve it with hot rice…

Friday, November 28, 2008

Alugadda Menthikura

Aloo Methi


Boiled and cubed potatoes (alugadda or bangala dumpa)-2 cups
Menthi kura or fresh fenugreek leaves-2 cups
Chopped onions-2
Chopped green chillies-2
Turmeric powder-a pinch
Red chilly powder-1 teaspoon
Ginger-garlic paste-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons


1. Heat the oil in a pan and add the onions, green chillies and ginger garlic paste and fry until the onions turn brown in colour.
2. Now add the chopped fenugreek leaves and fry for two minutes.
3. Add the cubed potatoes and stir them.
4. Add the turmeric powder, red chilly powder and salt. Cover the pan with a lid and cook it for 6-8 minutes on a medium flame.
5. Turn off the stove and serve with hot rice and rasam or pachi pulusu.

Friday, November 21, 2008

Sorakaya Pulusu


Peeled and diced bottle gourd-10-12 pieces
Toor dal or kandi pappu-1 cup
Green chillies-4
Fresh coriander-few
Dry chilli powder-1 teaspoon
Termeric powder-1 teaspoon
Grated jaggery-1 tablespoon
Salt-1 tablespoon
Tamarind pulp-2 tablespoons

For seasoning: Oil-2 tablespoons, dry chilli pieces-4, mustard seeds-1 teaspoon, cumin seeds-1 teaspoon, fenugreek seeds-4-6 and curry leaves-a few.


1. Heat the oil in a pressure cooker and add the dry chilli pieces, mustard seeds, cumin seeds and fenugreek seeds.
2. Once they splutter, add the curry leaves, chopped green chillies and bottle gourd cubes. Fry them for two minutes and add rinsed toor dal.
3. Fry it for a few seconds and add turmeric powder, dry chilli powder, salt, tamarind pulp, grated jaggery and 6 cups of water.
4. Cover the lid and cook it until three whisles are heard.
5. After 10 minutes, open the lid and add the fresh coriander leaves and mix it well. Serve it with hot rice and papad…

Ramya Vijaykumar of passed me this award...Thank you Ramya!

I am passing it to:

Jaya of
Menutoday of
Prajusha of
Raks Kitchen of
Bhawna of

Friday, November 14, 2008

Kobbari Annam (Coconut Rice)

Kobbari annam is very simple to make and tastes great. Pepper powder doubles it's flavour and taste...


Ponni rice-2 cups
Fresh grated coconut-1 cup
Curry leaves-a few
Pepper powder-1 teaspoon
Oil or ghee-2 tablespoons
Salt-1 tablespoon
For Seasoning: 1 tablespoon bengal gram or pachi sanaga pappu, 4 pieces of red dry chilli, 1 teaspoon mustard seeds and 1 teaspoon cumin seeds.


1. Cook the rice and allow it to cool.
2. Heat the oil in a pan and add red chillies, bengal gram, mustard seeds and cumin seeds.
3. Once they start spluttering, add the curry leaves and coconut powder.
4. Stir well and fry it for 3 minutes on a low flame.
5. Add the pepper powder, cooked rice and salt and mix it well. Turn off the stove and serve it with tomato rasam and papad…

Wednesday, November 05, 2008

Badam Paalu (Badam Milk)


Almonds or badam-25
Milk-500 ml
Sugar-4 tablespoons
Cardomam powder-a pinch
Safron-a few strings (optional)


1. Soak the almonds overnight and peel off the skin. Soak the safron in a tablespoon of milk.
2. Grind the almonds and pistachios into a smooth paste and keep it aside.
3. Boil the milk in a heavy bottomed vessel until it becomes thick.
4. Add sugar and the ground paste and stir well. Boil it on a low flame for four minutes and add the safron soaked milk. You can also replace safron with orange food colour.
5. Add cardomam powder and turn off the stove. Serve it either hot or chilled.

Saturday, November 01, 2008

Noodles with Mint Sauce

Ingredients :

Fresh mint -1 cup
Boiled noodles-2 bowls
Green chillies-4
Sugar-a pinch
Lemon juice-1 tablespoon
Garlic-1 pad (optional)
Salt-1 teaspoon
Oil-2 tablespoons

Method :

1. Boil the noodles and add some tap water. Drain the water after two minutes and keep the noodles aside.
2. Grind the mint, sugar, garlic, salt and green chillies into a paste.
3. Heat the oil in a pan and add the ground paste to it.
4. Fry it until the oil separates and add the noodles and stir well. Cook it for two minutes on a medium flame.
5. Turn off the stove and add the lime juice. Mint noodles are ready now…

Ramya of has passed me an award...Thank you Ramya:)

I am passing this award to:
Prajusha of

I want to share with you, a few pictures of a Jack-o-lantern made by my daughter...

Jack-o-lantern in the dark...