Wednesday, August 29, 2007


today i want to share my views with my fellow bloggers.rakhi is one of my favorite brothers tease me like u tie rakhi for us because u get gifts ...n i mom comes n she sets everything fine and finally i demand them for money n gifts what ever....

i have three brothers .i'm only daughter of my parents.i stay in a joint family.even though my brothers r not my own...they never show difference in any matters......even my peddamma and pedanannagru(late) treats me as his own fact the decision maker in my case (marriage and al) is my pedannannagaru....i really love my family...i miss my brothers n sister -in-laws so much..the days spent in the back yard of my house with all those chattings,having dinner together,having tea ,running around the house,shouting at each other and what all .....

every one asks me a question...being only daughter how can u leave ur parents n come to USA...i say only one to brothers r there to take care of my parents....i dont know abt any other family ....but in my case it is possible that we all maintain our relation forever like this....i'm 100% sure abt it...i like my brothers so much...they pamper me like anything...if i ask my father anything n he says no,the next one to ask is one of my brothers....

i miss my family so much ................


to make the curry

1 pound meat (lamb or goat)
4 cloves
3 pepper corns
3 cardamom
1 inch cinnamon stick
3 bay leaves
1/2 sp shahjeera
1 star anise
1/2 onion finely chopped
2 green chillies cut long.
1 inch ginger finely chopped
1 garlic pod finely chopped
2 spoons coriander seeds(dhania)
3 spschilli powder(or as per ur taste)
4 cups water(8 ounce cup)

for masala

2 cups basmati rice or sonamasoori rice
2 pepper corns
1/4 sp shahjeera
2 cardamom pods
1 cinnamon stick
1/2 star anise
1/2 sp chilli powder
dhania powder 1 sp
1/2 onion cut long
2 green chillies cut long
1 1/2 sp ginger garlic paste
shahjeera 1/4 sp

cook the meat , bay leaf,cardamom,cinnamon,clove,ginger,garlic,salt,chilli powder,pepper corns,star anise,shahjeera ,dhania and water on low flame like 4 for 1 hr or till ur meat is tender and well done.
cover with lid and cook.
stir in between.
check for salt and spice.add if required .
if ur meat is cooked ,now drain all the water in the meat with a seive.this is called SOUP.
now seperate the left over pieces from the spices.
keep the pieces a side.

now wash the basmathi rice and keep it aside for a while.

now take oil or ghee and fry onions,green chilllies,ginger garlic paste,cinnamon,star anise,cardamom,peppercorns,shahjeera,meat pieces,chilli powder,salt,dhania powder.
fry on low flame for 5 min.
now take the SOUP in the measuring cup(in which u measured ur rice).
pour the soup instead of water to cook the rice.if the soup is not sufficient to cook the rice add water to the SOUP and cook.
now add the SOUP to the above stuff and add rice.stir well.
check for salt and spice.add if required.
cover with lid for 5 min.stir well in intervals.
cook till the rice is done.
this can be served with raitha or u can have it all alone.

Thursday, August 23, 2007


mashed mango pulp or thick mango juice 3 cups
milk 1 cup
curd 2 cups
a pinch of salt
sugar as per ur taste.

beat the curd,milk ,sugar,salt together in a large bowl using an electric beater or hand beater(majjiga kavvam)
it shoudl be soupy.
add mango pulp and then beat again for a minute.
if its thick add 1/2 cup water.
cool it in the refridgerator and sereve.

Wednesday, August 22, 2007


Sunday, August 12, 2007



2 cups wheat flour
1/4 sp melted butter
warm water 1/2 cup or as required.
take a wide bowl.mix salt and flour .
add butter or ghee to the flour and pour little water.
mix the dough .
add water if required.add water till it is firm.
kead the dough for 15 minutes using ur 2 that it becomes very soft .
keep it aside for 15 to 20 min.
make approx. 10 partitions(small balls).
make small balls and press with a puri maker or a rolling pin into a flat round.
heat oil in a pan.make sure that the puris dip in oil while frying.
fry 1 puri at a time.
turn on the other side and gently put ur spoon on the puri it puffs up.
fry each for a minute or till desired.
serve with sugar or curry.
2 boiled potatoes cubbed into an inch pieces.
carrot cut long 1/2 cup
onions cut long 1 cup
curry leaves
mustard seeds
green chillies cut long 3 or 4
urad dal
1/4 sp besan flour
take 2 sp of water and mix besan flour .make a smooth paste.
keep this aside.
heat oil in a pan.add mustard,urad,curry leaves,jeera.
when jeera starts spluttering add onions and green chillies .
cook on low flame like 2 or 3.
add a pinch of salt and turmeric.cover with lid.
the onions become transperent after 2 min.
remove lid.
add carrots and cover the lid.
let it cook for 3 or 4 min on low flame.
add potatoes ,besan paste and salt.
cook for 4 to5 min on very low flame.
serve with puris

Wednesday, August 01, 2007


chicken liver 1 pound
1/2 onion finely chopped
5 green chillies
1/2 tomato
2 sp curd(optoinal)
garam masala powder 1/2 sp
dhania powder(coriander seeds powder) 1 sp
ginger garlic paste 1 sp
1 cup chopped clantro
1/4 cup cury leaves
red chilli powder
pepper powder 1/4 sp

cut the chicken liver into pieces.
the piece should be 2 inches(after cooking it shrinks to 1 inch piece).
wash it 2 times by adding 1/2 sp of turmeric to it.
drain well.
heat oil in a pan.fry the curry leaves, oinions,chillies,1/4 sp of turmeric and a pinch of salt.
when the oinions r fried add ginger garlic paste .stir it for a minute.
add tomatoes and fry till oil comes out.
add chicken liver,curd and stir well.
cover it with a lid.
water starts coming out.remove the lid at this time.
let it cook on a very low flame like 3.
when the water is completely absorbed,add chilli powder and required salt.
let it cook till the oil comes out.
at this time add 1/4 dhania powder a pinch of pepper and a pinch of garam masala.
fry it till desired.
add the remaining pepper powder,garam masala,dhania powder.
check for salt and spice.
add if required.
add cilantro.stir it and let it stay for 2 minutes.
serve hot with rice or as an appetizer.