Thursday, May 25, 2017

Raw Mango Pulp recipe that can be stored for an year

It's Summer. When thinking of summer, we remember holidays and Mangoes. We will have lot's of  raw and ripe mangoes around. Today, let's see how to store raw mango pulp for an year.

We can use this pulp in curries, dal recipes and in chutneys. We can store this pulp for 6 months in refrigerator or for 1 year in freezer. 

In my In-Laws house, there was an mango tree with bunches of mangoes, proudly looking at us, so we grabbed some of them and made into pulp :-).

Time for preparing this recipe will vary depending on the quantity. But, it worth a try as we can use this for an year. It been 8 months since we prepared the pulp, so I stored the remaining pulp in the freezer.


Turmeric powder


Clean the mangoes and remove the skin.
Cut into thin medium slices.
Take heavy bottomed vessel and cook mangoes by adding little salt and turmeric powder.
Mix meanwhile so that the bottom won't stick.
Mango pieces will turn soft and on further cooking, mango pieces will be mashed while mixing.
Cook until the pulp was thick. Pulp should not be thin and there should not be any water.
Let it cool and store in a glass bottle.
Refrigerate for 6 months or store in freezer for an year.

Wednesday, March 22, 2017

Oven Baked BBQ Chicken

BBQ Chicken

Life is so routine and boring these days. I want to kick start it by a surprise dinner party for my family. I started working on the menu. It much be simple yet wonderful. I thought off making a starter, main dish and dessert. I made all the arrangement before ahead like marinated the chicken, made the sauce and draw some sketches in my mind for "How to arrange the table".  On that day, I am wanting for my hubby to go to office, then it started raining, followed by a tornado warning. Boom, surprise went off and there was just a dinner party after all.

But, I want to make it something special, I made an invitation using all my skills in Photoshop and mailed to him. He was so excited. I sent my kid to school and started getting all the recipes in my menu into a shape.

Here is my menu
                                BBQ Chicken
                                Shrimp Lasagna
                                Chocolate Coconut balls

BBQ Chicken

Me and my little chef, Saanvi love items made with BBQ sauce - BBQ potato chips, pizza with BBQ sauce and BBQ chicken. I love that smoky flavor. For Saanvi, I want to try BBQ chicken at home. I picked canned BBQ sauce many times , read the ingredients used in it (they always frightens me) and placed it back.  Finally, decided to make at home. I though, making BBQ sauce is very difficult. But, it's very easy and tasty. I made this BBQ chicken again for a get together party and it was a big success.

Let's learn how to prepare BBQ Chicken.

Preparation for sauce : 15 minutes
Time to cook sauce : 35 minutes
Time to Cook Chicken : Approximately 1 hr 30 min


  • Chicken legs - 5 piece
  • Salt to taste
  • Lemon juice - 3 to 4 tbsp
  • Smoked paprika - 1 tbsp
  • All spice mix or Garam masala - 1/2 tsp
  • BBQ Sauce - 1 cup

Ingredients To Make Sauce:

  • Tomato ketchup - 1 cup
  • Onion - 1/4 cup
  • Tomato - 2 tbsp
  • Oil - 1 tsp
  • Brown cane sugar - 2 tbsp( we can use honey or white sugar)
  • Soy sauce - 1 tbsp
  • Vinegar - 2 tbsp
  • Chili powder - 1 tbsp (We can also use red chili sauce, I added hot red chili powder)
  • Smoked paprika - 2 tbsp
  • water - 1 cup
  • Orange juice - 1/4 cup(optional)
  • Salt to taste

Chicken preparation

  • Clean chicken legs and cut slits.(We can leave skin on or remove it).
  • Marinate it with salt and lemon juice.
  • Keep it in fridge for over night or for 3 hours.

Sauce Preparation

  • Heat oil in a pan, add onion and tomato pieces and cook till soft.
  • Add all the remaining ingredients under sauce and cook for 20 to 25 minutes.
  • Let it cool, transfer the mixture to a blender and blend till soft.
  • If the sauce is too thick, add little water(1/2 cup) and cook for another 10 minutes.
  • Check salt, sour, spicy and sweetness and adjust to your taste.

Baking Chicken

  1. Preheat oven to 375 Degree F.
  2. Take a oven safe pan and cover with sliver foil. (It will make cleaning easy)
  3. Take chicken legs and if they are wet, dry them with napkin.
  4. Mix smoked paprika and all spice mix and sprinkle on chicken legs on both sides and place them in the pan.
  5. Place the pan with chicken in preheated oven and cook for 30 minutes.
  6. Take the chicken out and turn to other side and cook for 15 minutes. (Total 45 minutes)
  7. Take the chicken out and apply BBQ sauce on one side and cook for 10 minutes.
  8. Again apply BBQ sauce on another side and cook for another 10 minutes.
  9. Repeat step 8 for 3 to 4 time.
  10. Serve hot

Tuesday, February 14, 2017

Semiya/Vermicelli Chicken Pulao with Coconut Milk

HI Guys, It's been very long since I posted any recipe in my blog. Little busy all these days with my cute little pie Sahsara, who entered into my life 10 months back and changed my whole life. Now handling two princesses is a tough beautiful job for me. I badly missed my blog all these days, but don't have time to spend. Today, I want to post something easy and simple, so started thinking........

While I am thinking,  what to post on by blog, I heard some sounds like someone knocking at my door. When I opened my door, some unaccepted guests entered my house. Me and saanvi are so exited by looking at them, Ice pellets. It's raining heavily along with these frozen rain drops.

What next, the weather was beautiful. Next comes food. I think some simple, tasty, spicy food accompany this weather. While thinking what to prepare (the hardest job), this came to my mind. Pulao, who don't like pulao, not me, I love pualo's. So made this simple pulao and enjoyed watching my favorite television series on Netflix(only for 10 minutes :-)). That 10 minutes is gold mine to any Mom, right. As a Mom, we think about one person the most, about our Mom. Miss my mom so badly. What about you?

Oops, I told so many things except the recipe name. I simply mentioning pulao, so many times. It's chicken semiya pulao. Don't have chicken, but want to prepare yummy semiya pulao. Not a problem, clicking Here and check my vegetable semiya pulao.


  • Chicken - 1 lb
  • Semiya / Vermicelli - 2 cups
  • Fennel seeds - 1/2 tsp
  • Star anise - 2
  • Cardamom - 2
  • Cloves - 3
  • Cinnamon stick - 1 inch
  • Nutmeg - 1/4 piece
  • Mace flower - 1
  • Kapok/Marati Moggu - 2
  • Bay leaf - 1
  • Mint leaves 
  • Coriander leaves
  • Oil - 2 Tbsp
  • Ghee - 1 to 2 Tbsp
  • Salt to taste
  • Water or coconut milk - 2.5 to 3 cups (Amount of water used will vary depending on the amount of water oozed out  from the chicken. Add less water. If u feel semiya not cooked well then add some more water)

      For Chicken Marination

  • Ginger-garlic paste - 2 tsp
  • Chili powder - 1 tsp
  • Coriander powder - 1.5 tsp
  • Cumin powder - 1/2 tsp
  • Garam  masala - 1/2 tsp or to taste
  • salt  


  • Onion - 1/2
  • Green Chilies - 2 to 4 (Depending on the spice level)
  • Cauliflower, carrot, capsicum, potato - 1.5 cup ( we can also add tomato and french beans)


  • Take a pan, add a tbsp oil and roast semiya and keep aside.
  • Cut all the veggies, slit the green chilies.
  • Marinate the chicken with ingredients under marination and keep aside for at least for one hour.(Marination will reduce the cooking. Chicken will be soft)

Let's Prepare 

  • Heat oil and ghee in a pan and add all the ingredients under masala and fry for 1 minute.
  • Add chicken and all the veggies, mint leaves and cook till chicken is almost done. 
  • Add water or coconut milk (I used coconut milk). When water is boiling, add semiya, stir, place the lid and cook till semiya is done. Garnish with coriander leaves and serve.

Wednesday, December 9, 2015



Bisibelebath is an traditional Karnataka dish. My first try was an big disaster. While searching for perfect recipe, I learned many things about this dish and finally made it perfect and by family enjoyed it very much. I came to know that traditional bisibelebath did not call for onions, garlic or ginger and the veggies mainly used are roots.

To prepare Bisibelebath, a flavorful stew is made by cooking vegetables and special masala and finally, cooked rice and dal are added to the flavored vegetable stew.

The key to Bisibelebath is the masala. We can get bisibelebath masala in any Indian grocery store or we can make at home freshly. If you are a busy women, make this masala and store in an air thigh container. To store the masala, replace fresh coconut with dry coconut in masala ingredients.

In my recipe, I am using onion and garlic. But if you want to go authentic avoid them. Another important thing to remember is we must add enough water while cooking vegetables as this dish thickens after adding cooked rice and dal.

  • Rice - 3/4 cup
  • Toor Dal - 1/2 cup
  • Tamarind - Small lemon size
  • Coriander leaves - 1/4 cup, chopped

Bisibelebath Masala
  • Coriander seeds - 1.5 Tbsp
  • Cumin seeds - 1 Tsp
  • Chana dal - 1 Tbsp
  • Urad dal - 1 Tbsp
  • Fenugreek seeds - 10
  • Dalchini/Cinnamon stick - 1 inch
  • Cloves - 2
  • Cardamom - 2
  • Dry Red Chilies - 3
  • Grated Fresh Coconut - 1/4 cup

For Tempering
  • Avvalu/Mustard seeds - 1 tsp
  • Jeera/Cumin seeds - 1/2 tsp
  • Garlic cloves - 3
  • Curry leaves - 2 springs
  • Turmeric powder - 1/2 tsp
  • Asafoetida - pinch
  • Oil or Ghee - 2 Tbsp

  • Onion - 1/2, cut lengthwise (We can also use shallots instead of onion  which give extra flavor)
  • Green Chilies - 4
  • Tomato - 1
  • Carrot - 1
  • French beans - 10
  • Brinjal/Egg plant - 1 (We can also add Drumstick, bottle gourd, Peas)

  • Soak tamarind and extract pulp. Keep aside.
  • For preparing masala, dry roast all the ingredients under masala, except coconut on a low flame for 2 minutes. Nice aroma will fill your room then add coconut and roast. Let them cool and grind into paste by adding little water.
  • Chop all the veggies.

  • Wash rice and toor dal and cook them in a pressure cooker by adding 3 cups water up to 4 whistles.
  • Heat oil in a pot, add tempering ingredients and fry. When mustard seeds splutter, add all the veggies and saute for 2 to 3 minutes.
  • Add the masala paste (add all the masala paste, don't hesitate. We must flavor our recipe as we add more water), salt, tamarind pulp and mix. Add sufficient water and cook till veggies are done.
  • Add rice and toor dal mixture and mix well. If require add little water to get desired consistency (Try to add enough water while cooking veggies) and cook for 3 to 5 minutes on low flame. Add coriander leaves.
  • Serve it hot with Appaddam and Vadiyam.

Wednesday, August 5, 2015

Vankaya Kotimeera Kobbari Karam/ Egg plant Coriander Coconut Curry

Vankaya Kotimeera Kobbari Karam/ Egg plant Coriander Coconut Curry

Egg plant is known as "King of Vegetables". There is a famous Poem about  egg plant in Telugu Language. I listened it many times when I was a kid but merely remembered it. But not to worry I googled it and found it. In olden days poets gave an important position to egg plant.
                      "Vankaya Vanti Koorayu
                        Pankajamukhi Sita vanti bhaamamaniyun
                        Sankaruni vanti daivamu
                        Lankaadhipu vairi vanti raajun kalade"

It say's like this
                       "Curry like brinjal/egg plant
                         Lotus faced Sita like women
                         Siva like God
                         A rival like Ravana, Does exist?"

There is  also one famous Telugu song about eggplant. In Andhra, what the function maybe there must be eggplant/vankaya curry. Vankaya kotimeera karam is a traditional curry. When cooking this curry don't forget to enjoy the smell.                    

Vankaya Kotimeera Kobbari Karam/ Egg plant Coriander Coconut Curry


  • Vankaya/Egg plant - 10 (small one's)
  • Coriander leaves - 1 bunch (Chopped)
  • Grated Coconut - 3 Tbsp
  • Green chilies - 5 to 6
  • Ginger-garlic paste - 1 Tbsp
  • Turmeric powder - 1/2 tsp
  • Salt to taste
  • Oil - 4 tbsp


  • Fill a bowl with water, cut egg plant upside down. Make four slits, but they must be join at stem and keep them in the bowl of water.
  • Grind coriander leaves(We can use stems as well), coconut, ginger- garlic paste, green chilies into paste. Add salt, turmeric powder and keep aside.
  • Remove vankaya/egg plant from water and stuff them carefully with coriander-coconut mixture mixture.
  • Heat oil in a pan, add stuffed egg plants and fry till 70% done.(We can also cook eggplant completely without adding coriander mixture).
  • Add remaining coriander-coconut mixture to egg plants and cook for 5 minutes.
  • Add little water (if require) and cook on low heat until egg plants are done with lid on.
  • Adjust salt and serve with rice or roti.

Monday, July 27, 2015

Kobbari Gulla Senagapappu Pachadi/Coconut and Roasted Chana dal Chutney

Kobbari Gulla Senagapappu Pachadi/Coconut and Roasted Chana dal Chutney

Hot piping soft idli, crispy dosa, crunchy vada, upma will taste heavenly with tasty chutney. We can make different chutney recipes by combining different dals, peanuts and coconut depending on our taste and mood. Whatever the chutney, preparation will be simple and easy.   

Today I made chutney with coconut and roasted chana dal. Coconut chutney is very famous South Indian chutney. Coconut chutney is served at road side tiffin carts to star hotels and commonly made in functions and at homes on daily bases.  We can prepare different coconut chutneys buy mixing chana dal, roasted chana dal, peanuts, mango, gooseberry, raw tamarind, coriander leaves, curry leaves..... Mix coconut chutney and curd and serve with idli, sure gonna love it.

Kobbari Gulla Senagapappu Pachadi/Coconut and Roasted Chana dal Chutney


  • Grated Coconut - 1 cup
  • Gulla Senagapappu/Roasted Chana dal - 1/2 cup
  • Green chilies - 4
  • Curry leaves - 1 spring
  • Tamarind - Cherry size or to taste
  • Oil - 1/2 tsp
  • Salt to taste

For Tempering

  • Oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Jeera/Cumin seeds - 1 tsp
  • split black gram - 1 tsp
  • Bengal gram - 1 tsp
  • Dry red chili - 1
  • Curry leaves - 1 spring


  • Heat oil in a pan, add curry leaves, green chilies and fry for a minute.
  • Add roasted chana dal, tamarind and fry for 2 to 3 minutes on low flame.(Don't leave them unattended they may burn)
  • Let them cool and grind them along with coconut in a blender.
  • For Tempering, heat oil in a pan, add all the ingredients under tempering and fry till mustard seeds pop and dals turn golden brown and add to the chutney.
  • Serve with idli or dosa.

Friday, July 24, 2015

Apricot Chicken Curry

Apricot Chicken Curry

Hi guys, It's been very long. I am busy in moving from Texas to California. I really miss the Lone Star State. I love the Southern cowboy style and the southern food. Texas Cuisine brings enchiladas, chili, biscuits with gravy, barbecue, chicken fried steaks, pinto beans, pecan pie to our mind. Taxes food is considerably influenced by traditional Mexican cuisine and is known as Tex-Mex cuisine. TexMex cooking combines traditional Mexican cuisine with American tastes and cooking techniques and include nachos, tacos, fajitas, quesadillas, burritos, bean soup and  bean salad.

We traveled by road crossing New Mexico state and Arizona state and finally entered "The Golden State". After entering California We found only desert mountains, hot sun. With lot of questions in mind why California is known as Golden state, finally we reached the destination "Los Angles". As my hubby has 3 days vacation we went to San Francisco to meet our friend and then we came to know why it is known as Golden state. The grass turned the hills golden and is shining. The drive was beautiful. In spring we can see golden poppy blooms all over the state. We saw lot of orchards and fresh fruit and veggie stalls.

Inspired by all of this, I made chicken curry using fresh golden Californian Apricots. If you bored of routine chicken recipes, just give it a try and sure you gonna love it. Apricot chicken curry will be tangy, sweet, spicy and goes well with any Indian bread and we can also try it with rice. 

* Note : Taste apricots before using. Some will be little sweet and some will be very sour. If you love your curry to be sour add up to 4 apricots. Otherwise adjust to your taste. Adjust all the spices to your taste.


  • Chicken - 1 lb
  • Apricot - 3 to 4 (* see Note)
  • Onion - 1.5, large
  • Green chilies - 2
  • Cardamom - 3
  • Cloves - 4
  • Red Chilli powder - 2 tsp
  • Coriander Powder - 1.5 tsp
  • Cumin powder - 1 tsp
  • Garam Masala - 1 tsp or to taste
  • Turmeric powder - 1 tsp
  • Oil - 4 tbsp
  • Curry leaves - 1 spring
  • Salt to taste


  • Clean Chicken, add little salt and keep aside.
  • Chop onion and slit green chilies. Cut apricot into medium size pieces.
  • Heat oil in a pan, add cardamom, cloves and fry for a second.
  • Add chopped onions, green chilies, curry leaves, little salt, turmeric powder. Mix and cook till onions turn brown.
  • Add apricot pieces and cook till they turn soft with lid on. They take less time to cook. Mix in between.

  • When apricots are cooked, add red chili powder, coriander powder, cumin powder, garam masala and mix well. Add chicken and cook till chicken is done with lid on.
  • Check in between and mix. Add water as needed as apricots will thicken the gravy.
  • Check salt and spices and serve with rice or roti.