Wednesday, November 21, 2007


These chips are low in fat ,good in taste.They r thinly sliced and baked.For flavour they r coated with salt and chilli powder.u can add lemon flavored salt for extra flavour.u can use non stick cooking spray or butter flavoured cooking spray.They go well in parties,snacks or in dal dishes.

baking potatoes
chilli powder
non stick cooking spray
aluminium foil

thinly slice the potatoes and put them in cold water for a minute.
line a baking tray with aluminium foil and spray on with cooking spray.
place the potato slices on the tray.
spray non stick cooking spray on these potatoes.
pre heat the oven and bake them for 20 minutes on 350F or till done.
sprinkle some salt and chilli powder.


Monday, November 19, 2007


This is baby bottle gourd and also known as indian opo squash .This recipe has my own procedure and spice mix to it.For making dals i make my own masala like crushing a garlic along with chilli powder.Today i added a tablespoon of powdered sesame seeds to it to give a different flvaour .

baby opo squash 4
1 cup toor dal
2 med size tomatoes
4 green chillies
turmeric 1/2 tsp


cumin seeds 1/2 tsp
dry red chillies 2
curry leaves a small sprig
mustard seeds 1/2 tsp
hing/asafoetida a pinch
oil 1 tsp
jeera methi powder(optional)

spice mix(optional)

chilli powder 1 tbsp or to taste
garlic 2 pods
sesame seeds 1 tbsp

cut the opo squash,tomatoes into cubes.
Pressure cook toor dal,turmeric powder,tomatoes,green chillies,opo squash all together in 2 cups of water.
when it is done u can mash the dal or just stir well.add water if required.
add salt and chilli powder/spice mix.

make tadka and add this tadka to the cooked dal.
serve hot with any fried curries or papad.

spice mix:

take the sesame seeds into a mortar and make it into fine powder.
To this add crushed garlic and mash the garlic and add chilli powder to it.
mix well .
add this to the curry.

Wednesday, November 14, 2007


My neighbour tought me how to make tomato rice.She is really a good cook and ofcourse all the credit goes to her. adding the "fennel seeds" really gives so much of flavour and smell to the rice.
it goes good with raitha.very easy to prepare dish.

2 med size tomatoes
1 large onion sliced
4 green chillies
1/2 teaspoon fennel seeds/saunf
5 cury leaves
1/2 teaspoon pepper
handful chopped cilantro
handful chopped mint
1 inch stick cinnamon
4 cloves
1 cardamom crushed
1 star anise
2 strands of mace
1/2 spoon shahjeera(kala jeera)
1/4 teaspoon nutmeg powder
2 or 3 bay leaves
1 1/2 tablespoons ginger garlic paste
1 tablespoon curd/yogurt
thick coconut milk 1/2 cup ( or coconut powder 3 table spoons)
turmeric 1/2 table spoon
chilli powder to taste
salto taste
butter/ghee 1/2 cup
oil 1 table spoon
garam masala 1 teaspoon (optional)
basmati /normal rice 2 cups
water to cook rice 2 1/2 cups

dice the tomatoes .heat enough oil to fry tomatoes.
add tomatoes,turmeric,fennel seeds,pepper powder and fry the tomatoes till they r well cooked.
in a seperate pan add the remaining oil and ghee .
fry onions till transperent.
add chillies,ginger garlic paste to oinions and fry for a min.
now add all the spices(cinna stick,cloves,bay leaf,star anise,mace,shahjeera,cardamom)
fry for 2 min on low flame.
add this mixture to the above cooked tomato curry.
mix well
add curd , coconut milk(or coconut powder),chilli powder,garam masala,salt,mint and cilantro.
stir well.cook for a minute.

add washed and drained rice.stir well and saute for 2 minutes.

add water and stir well.cook uncovered.
u can use pressure cooker or rice cooker to cook the rice

when the rice is half cooked the water is evaporated and u can see the rice like in the picture below.

at this time it is important to cover for a few minutes and then cook uncovered till done.
do not add water.
cooking the rice slowly with out extra water ,lets u cook the rice well with out sticking and all the spices r well infused.
It is very important to stir for every 3 to 4 min to avoid burning the rice at the bottom.
serve with raitha and boiled eggs( optional).



Just sow the methi seeds(fenugreek seeds) and u can see the seedlings coming out after 3 days or so.
care:water daily.see that there is proper not let the roots soak in water.need lot of sunlight(direct or indirect)


I have no idea that i can eat this or not.but i just grew it as a decorative piece for my computer table.

sow the seeds and u can see the seedling after 3 days.

care:water daily.see that there is prpoer drain.let soil stay moist.need sunlight(direct or indirect).


i picked some seeds from indian dry red chillies which r good ,pure red ,very shiny n do not have holes.
just sow and wait for a few days and u can see the seedlings.
once u seethe seedlings, wait for 2 or 3 days and carefully transfer it to a big pot.plant one seedling per pot, so that they grow well and have enugh room for the roots.

care:water daily.see that there is prpoer drain.let soil stay moist.need plenty of water & sunlight(direct) .do not let the roots soak in water when the plant starts to give its actual leaves


remove the leaves of store bought mint springs and just insert it 1 inch deep into the soil cover and water daily.u can see those small leaves coming out after 4 or 5 days.

care:water daily.see that there is prpoer drain.let soil stay moist.need sunlight(direct or indirect).do not let the roots soak in water when the plant starts to give its actual leaves.

Monday, November 12, 2007


3 sp sesame seeds
1 sp ground nut roated
1 big capsicum(bell pepper(color is ur option))
water(acording to the cosistency u need)
1 tomato
chilli powder(the level of ur spice required)
jeera powder 1/4 sp
dhania powder 1 sp
coriander to garnish

cut capsicum into chunks
grind the sesame and ground nuts with out water
fry the onions in oil add tomato and fry for 4 minutes
add capsicum .fry for a minute
add sesame peanut powder
fry it for 5 minutes
add water according to the thickness of the gravy u want.
cook for 15 minutes or till done.thecapsicum should not become mushy.
add salt and cilantro.

Friday, November 09, 2007


my family follows a tradition where we do pooja for diyas and then do pooja for stars and tulasi plant.We wake up early in the morning and do pooja for tulasi plant,stars and lord shiva..
and here i tried my level best to follow the same thing.i came to USA in may 2006.last year we din't celebrate diwali as i was busy with my India trip.Now i don't want to compromise i'm so happy...that i enjoyed well....these r the pics of pooja i did at my home this evening...

before poooja

before lighting diyas

after lighting

tulasi pooja in my balcony


Happy Deepavali to all my frens beloved ones and spclly my fellow bloggers.I wish this deepvali brings happyness n joy to u and ur family.
here is my prasadam and rangoli.

Prasadam :
clockwise thambulam,sambar,dryfruits payasam,guttivankaya koora,chekkara pongali,curd(in small bowl),lemon rice,pala kova,white rice.

RANGOLI ---by shanti

Sweets for deepavali(palakova/pedas)


Wednesday, November 07, 2007


This is my second version of first version looks alike but there is a lot of difference in taste and preparation too..I want to try a different version of biryani today and bought "shaan sindhi biryani masala powder".i din't follow the package directions.i just used some powder and did the rest of it with my idea.I used MDH hyderabadi biryani masala ,shaan sindhi biryani masala,some spices from my pantry.the main spice that gave taste to my biryani is nutmeg and mint.i half boiled the rice with less water and then cooked it along with chicken curry.i deep fried the thinly sliced onions and added as a garnish.It gave a bit sweet taste in the middle.
For preparing chicken curry:

1 pound chicken
onions 1 (finely chopped)
green chillies 4 (cut long)
ginger garlic paste 1 1/2 table spoons or less
shaan sindhi biryani masala powder 1 table spoon
MDH hyderabadi biryani masla powder 1 table spoon
yogurt 1 cup ( 8 ounce cup)
chillipowder( to taste)
salt( to taste)
turmeric 1/2 teaspoon
dhania powder 1 1/2 teaspoon

Spices to cook rice

basmati or normal rice (3 1/2 cups for 1 pound chicken( 1 cup =1 eight ounce cup))
cloves 4
nutmeg 1/2 seed (finely ground)
shah jeera/kala jeera 1 teaspoon
cardamom pods 4 (mashed)
bay leaves big 3( if small 5 or 6)
cinnamon 1 inch sticks 3
star aniseed 2 or 1
mace 4
salt 1/4 teaspoon
minta handful
cilantro a handful
ghee 3 teaspoons

For garnish(optional)

onion greens
lemon wedges
boiled eggs
deep fried onions
raw onions

cut and marinate the chicken with yogurt,ginger garlic paste,turmeric,chilli powder,salt,dhania powder,shaan n MDH powders.
keep this aside.
heat oil in a pan. fry onions,chillies till done.
now add chicken pieces to it and cover till the water comes out.
remove the lid and cook till the water is evaporated .

now prepare the rice by washing it .
heat oil in a wide pan.
add cloves,bay leaf,cardamom,star aniseed,mace,cinnamon.
saute it for a minute on low flame.
now add shah jeera,nutmeg powder.saute for a minute.

drain the rice and add this to the sauted spices. now to this add ghee,salt,mint,cilantro .
add 1 or 2 cups of water for 3 1/2 cups or pour the water till the rice is covered.

half boil the rice .it takes like 5 to6 min to half boil the rice.

At this stage it is important to check for salt n spice.if u want it spicy u can add pepper powder and chilli powder.
Now add chicken curry to this rice and mix well.add a cup of water and cook covered on very low flame .the steam helps rice cook with out breaking it.

now when u think the rice is cooked ,drizzle a teaspoon of lemon juice.
now baking is important for this to let the spices infuse .
line an oven proof dish with aluminium foil. put the rice and cover it with foil again.make small holes to the cover.Bake it for 30 min on 300 degrees F .

Top it with lemon wedges,onion greens and cilantro.drizzle some lemon juice if required.
Now top with fried onions .
to make the fried onions u need to slice them and fry it in a teaspoon of oil and ghee.
deep fry the onions till dark brown.
they doesn't taste good when tansparent.
so deep fry them.
Serve hot with raitha.

Tuesday, November 06, 2007


This is a favorite food for all indians...this type of bhajjis r famous in Costal Andhra.i really love them and we enjoy them buying from a roadside vendor who sells punugulu,bhajji,pakodas etc...
these r very simple to make and the taste really depends on the chillies u use.
normal chillies that r used for cooking doen't suit this dish.In india there r chillies available for bhajjis seperately.but now i bought jalapeno peppers to make it a bit authentic.

Batter for coating the chillies

1 cup besan
1/4 cup rice flour
baking powder 1/4 teaspoon
chilli powder

stuffing chillies

6 jalapenos
1 teaspoon ajwain/waamu
1 teaspoon besan
salt a pinch

make slits on peppers and remove the seeds with a spoon.

those who want them more spicy can keep the seeds.
mix ajwain,besan,salt in a small plate.
stuff this into the peppers.

Make batter with besan,rice flour,salt,chilli powder,baking powder and water.
the consistency of bhajji batter should be lighter than dosa batter .
heat oil in a pan.
dip the peppers into the batter and fry it in oil for a min.
put that on a paper towel.
repeat till done.
let them sit aside for 2 minutes.

again dip them in the remaining batter and fry till done.

chopp the onions and cilantro.

Make a slit on bhajjis and stuff the onions and cilantro mixture.
drizzle with lemon juice.
serve hot with tea.

Onion bhajji:
U can make onion bhajjis/pakoda with the remaing batter.
cut the onions and add to the remaining batter.
fry then till done.