Saturday, June 24, 2017

Palakura Tomato Nuvvula Roti Pachadi // Spinach Tomato Sesame Seeds Chutney

Palakura Tomato Nuvvula Roti Pachadi // Spinach Tomato Sesame Seeds Chutney

I saw spinach chutney in a cookery show long back. I completely forgot about it and years passed. I have a box full of spinach in by refrigerator and suddenly this recipe flashed into my mind. I googled and read many spinach chutney recipes, but finally decided to do as I make ridge gourd sesame seed chutney.

Palakura Tomato Nuvvula Roti Pachadi // Spinach Tomato Sesame Seeds Chutney

I always enjoy making roti pachadi that to in stone mortar and pestle. Happily made this chutney and served to my hubby with hot rice. He tried to guess, with what the chutney made out of and failed. He didn't believe that the chutney is prepared with spinach. Try this recipe, I bet you gonna love this roti pachadi, which is iron rich and calcium rich.


  • Palakura/Spinach - 4 cups, chopped
  • Tomato - 1, cut into pieces
  • Nuvvulu /Sesame seeds - 3 Tbsp
  • Green Chilies - 6 no
  • Jeera / Cumin seeds - 1/4 tsp
  • Minapappu / Urad dal - 2 Tbsp
  • Senagapappu / Chana dal - 1 Tbsp
  • Oil - 1 Tbsp 
  • Juice from half Lime 
  • Salt to taste

For Seasoning / Poppu

  • Oil - 3 Tbsp
  • Avvalu / Mustard seeds - 1/2 tsp
  • Onion - 1/4 cup
  • Garlic - 5 no, Peeled


  • Dry roast sesame seeds till golden brown and keep aside.
  • Heat oil in the same pan, add cumin, chana dal, urad dal and fry till they turn golden brown. Remove them to a bowl.
  • To the same pan, add green chilies and chopped spinach and fry spinach till there no water and spinach is dry. (there should not be any water).
  • Add chopped tomato and cook till tender. Switch off the stove and let them cool.
  • We can use use mortar and pestle or mixer to make chutney.
  • Add roasted sesame seeds, cumin, dals to mixer or mortor & pestle and make them into powder.
  • Add cooked spinach mixture, salt and make into coarse paste.
  • Add lime juice and mix.

For Seasoning

  • Heat oil in a pan, add mustard seeds. When they splutter, add garlic and fry till golden.
  • Add onion and suite for a minute (don't brown them).
  • Add spinach chutney and mix.
  • Serve with hot rice and ghee.

Thursday, June 1, 2017

Beera Pottu Fry / Ridge gourd peel fry

Sun rays emerging through the clouds during sunrise and sunset. I always want to catch them. What a beautiful sight. The perfect painting drawn by the nature. 

Sun always plays an important roll in our life and even in preserving food. Now a days, almost all the vegetables and fruits are available all over the year. But in olden days, it's not the case. So, people used to preserve food by drying them in sun and use them the rest of the year. Even now in many cultures, people will sun dry vegetables, fish, meat and use them in there cooking and making pickles.

Beera Pottu Fry / Ridge gourd peel fry

Today's recipe, as the title mentioned, ridge gourd peel fry. I dried ridge gourd peel in sun and prepared the fry. We can also prepare the recipe without sun drying the peel. I am posting both methods.

When we make Ridge gourd curry or fry, we will peel the skin and throw it in the trash. Why to waste it when we can prepare tasty chutney and fry with it. It is rich in dietary fiber. My Mom used to make this fry. It's my favorite. It's taste good and smells good.

Beera Pottu Fry / Ridge gourd peel fry 


  • Beerakaya peel/Ridge gourd peel - 1.5 cups

For Seasoning / Poppu

  • Avvalu/Mustard seeds - 1/4 tsp
  • Jeera/Cumin seeds - 1/4 tsp
  • Mennapappu/Urad dal - 1/2 tsp
  • Senagapappu/Chana dal - 1/2 tsp
  • Garlic - 2
  • Oil - 1 tbsp
  • Red chili powder - 1 tsp or to taste
  • Turmeric powder - 1/2 tsp
  • Salt to taste

Preparation ahead

  • Take salt water in a bowl and let ridge gourd peel sit in it for 10 minutes, so that dirt and chemicals will be removed.
  • Clean the peel with water and squeeze water from the peel.
  • Grind the peel coarsely in a mixer.

Method 1

  • Dry the peel in sun until crisp.
  • Heat oil in a pan, add mustard seeds and cumin seeds.
  • When they splutter, add garlic, urad dal, chana dal and fry.
  • When they turn golden brown, add peel, turmeric powder, red chili powder, salt and fry for 2 minutes.
  • Serve with hot rice and ghee.

Method 2

  • Heat oil in a pan, add mustard seeds and cumin seeds.
  • When they splutter, add garlic, urad dal, chana dal and fry.
  • When they turn golden brown, add peel, turmeric powder, red chili powder, salt and fry till the peel turn brown and crisp.
  • Serve with hot rice and ghee.

Saturday, May 27, 2017

Panasakaya Pottu Pulihora Kura / Jackfruit Dry Curry

Hi friends, Today I am posting one of my Mom's recipe. Until now, I posted recipes prepared by me, but this recipe is prepared by my Mom. My great-grandmother(My fathers grandmother) is very good at cooking. My mother and father used to tell me about her cooking and cooking skills. My grandmother is also so good at cooking. My mom learned cooking from both of them. My mom cook both authentic Andhra dished and modern dish very well.

panasapottu pulihora kura/chopped jackfruit curry

The recipe today I am posting is very popular in a religious community in my region. They love to serve this curry in every function. Jack fruits will grow in summer months and can be eaten as a vegetable or eaten as a fruit. Young jack fruit can be used as an vegetable to prepare curries. When a jack fruit is fully grown we can enjoy the sweet pods along with the aroma.

In summer, in my region, cycle vendors will fill baskets with panasa pottu / chopped jack fruit and tie those baskets to there cycle and call out everyone to buy panasa pottu.  We can make panasa pottu at home. There was a jack fruit tree in front of my house. My Mom used to pluck young jack fruit from the tree and make panasapottu kura and panasakaya masala kura/Jackfruit masala curry.

panasapottu pulihora kura/chopped jackfruit curry

For making panasa pottu, we have to apply oil and turmeric powder mixture to our hands and the knife. Milk like sticky substance will come out when we pluck and cut jack fruit. When we apply oil to our hands and knife it will prevent that sticky latex juice from sticking to our hands. Cut the young jackfruit into 4 pieces and remove it's skin and make them into small pieces. Wash them with plenty of water and process them in a food processor or in mixer using pulse mode.


  • Panasa pottu - 2 cups
  • Tamarind - small lemon size
  • Turmeric powder - 1/2 tsp

For Popu / Tadka / Seasoning

  • Oil - 2 tbsp
  • Avvalu / Mustard seeds - 1/2 tsp
  • Jeera / Cumin seeds - 1/2 tsp
  • Senagapapu / Chana dal - 1 tsp
  • Minnapappu / Urad dal - 1 tsp
  • Salt to taste
  • Hing - a pinch
  • Dry red chilies -2
  • Green chilies - 3 
  • Minnapa vadiyalu - 15
  • Groundnuts - 2 tbsp


  • Clean panasa pottu until water is clear. Add  1/2 cup water, turmeric powder and cook till panasa pottu turn soft.
  • Squeeze water from cooked panasa pottu and keep aside.
  • Heat one tbsp oil in a pan and fry minnapa vadiyalu until brown and keep aside.
  • Heat remaining oil. When oil is hot, add mustard seeds and cumin seeds, when they splutter, add chana dal, urad dal, groundnuts, dry red chilies and fry till they turn brown.
  • Add hing and green chilies and fry.
  • Add turmeric juice and cook till there is no rawness.
  • Add panasa pottu, salt, minapa vadiyalu and cook for 2 mins.
  • Serve with rice.

Note : If wanted more sourness, add lemon juice.
           Curry taste will enhance after few hours. 
           Adjust oil and chilies to your taste.

Thursday, May 25, 2017

Nuvvula Podi // Sesame Spice Powder With Garlic

Again, I took long break due to kids birthday celebrations, sickness and parties. Today, I came up with an simple podi recipe. In South Indian cuisine, podi recipes are quite famous and are many varieties. Podi means powder. Podi is an coarse powder of different spices.

Nuvvula Podi // Sesame Spice Powder With Garlic

Sesame seed spice powder / Nuvvula podi goes very well with hot rice, idli, dosa and can be used in some curries like raw papaya curry, Bottle gourd curry and every in some chutney recipes like Goungura(Sour leaves), Beerakaya (Ridge gourd).

Nuvvula Podi // Sesame Spice Powder With Garlic


  • Sesame seeds / Nuvvulu - 1cup
  • Cumin seeds / Jeera - 1 tbsp
  • Dry red chili / Endumirchi - 8
  • Garlic cloves / Vellulli - 3 (BIG) or 6 to 7 (small)


  • Dry roast sesame seeds until golden color on low flame.
  • Remove them into a plate and let them cool.
  • Dry roast cumin until brown and red chili until crisp and let them cool.
  • Add cumin and red chili to a mixie jar and make into fine powder.
  • Now add garlic cloves and grind.
  • Add sesame seeds and pulse for 15 sec and repeat to make into coarse powder.(If we grind continuously oil will ooze out from sesame seeds)
  • Store in an air tight container and enjoy with rice, idli with ghee or add to curries.

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.

Raw Mango Pulp recipe that can be stored for an year


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.