Wednesday, March 31, 2010

Chilli Panner


Paneer - 1lb
Corn flour - 1 1/2tbsp
Onion - 1/2 cup
Cumin seeds - 1/2tsp
Curry leaves - 10
Coriander powder - 1/2tsp
Egg - 1
Garlic chopped - 1tsp
Ginger garlic paste - 1/2tbsp
Chilli garlic sauce- 1tsp
Chilli pwdr - 1/2 tsp
Green chillies - 4
Tomato - 1
Lime juice - 1tsp
Soya sauce - 1tsp
Oil - for frying
Red bell pepper - 1cup
Salt as per taste


  • Cut paneer into cubes.

  • Take a dish add salt,ginger garlic, little water,1egg and mix well and pour on the cubes mix well.

  • Take oil to fry add the mixed paneer into it and fry in very slow flame and keep aside.

  • Take a pan add oil cumin,chopped garlic,ginger garlic paste,chopped green chilli, diced onion,coriander powder, tomatoes and saute for sometime.

  • Then add little water,chill garlic sauce,red bell pepper,chilli powder,soya sauce,curry leaves,salt,lime juice, if you want to add colour u can, now add above prepared paneer and mix well.

  • Now garnish it with coriander leaves and serve it with roti, chapati or rice.

Tuesday, March 30, 2010

Vamu Charu...

Today morning when i woke up , my hubby is suffering from cold and cough. So i was thinking what can i make for lunch which can give him some relief. I asked him what he would like to eat for lunch and he suggested me to do something good for his throat. Then i remember my mom use to make Vamu charu in my childhood when we use to get cough. So i called up my mom and asked her the procedure she told me many things about Vamu. It is very popular in most of the South Indian dishes. Vamu in telugu, Ajwain in Hindi, Omam In Tamil, Oma in Kannada and Tymol Seeds in English Vamu is supposed to have many medicinal values associated with it. I remember as a child when my mom used to give some to swallow when I had cough and I would love the flavor of it in most of the hot items(chekkalu,janthikalu) that she used to make. So i prepared one out of it i.e.,Vamu Charu. It came out very well and my hubby enjoyed it too. So i just wanted to share that recipe with you all. Hope you enjoy it too...:)


Vamu - 3 tsp
Jeera - 1 tsp
Tamarind - small lemon size
Red Chillis - 2
Dhaniya - 1/2 tsp
Curry leaves
mustard seeds - 1/2 tsp
Garlic - 3 cloves
Turmeric - pinch
Salt to taste


  • Soak tamarind in 2 cups of water for hal an hour and take the pulp out of it and keep aside

  • Heat pan and dry roast vamu, jeera, red chillis, dhaniya and grind it into a powder and kept aside

  • Now in the same pan add 1tsp oil and to it add jeera, garlic cloves, curry leaves and fry

  • Add the tamarind juice, coriander, turmeric and let it boil

  • When it comes to boil add the above prepared powder,salt and switch off the flame after 1min and serve it with rice

Monday, March 29, 2010

Royyala(Shirmp) pulusu..


Prawns - 2 lb
Onions - 1 small
Tomato - 1
Chillis - 3 to 4
Tamarind Pulp - 1 1/2 cup
Oil - 2 tsp
Fenugreek seeds - 1 tsp
Jeera - 1 tsp
Coriander - handful
Chilli Powder
Turmeric - 1/4 tsp
Salt to taste


  • Clean prawns by removing heads and tails(shown below) :-)
  • Marinate prawns with chilli powder, turmeric and pinch of salt

  • Heat 2 tsp oil in a pan and add marinated prawns and fry till water evaporates. Keep it aside

  • In the same pan add remaining oil, add jeera, fenugreek seeds, onions, green chillies , curry leaves and let it fry for 5mins.

  • Add fried prawns and mix well

  • Pour tamarind juice , diced tomatoes , coriander and salt to taste.

  • Keep the lid closed and let it boil for 15mins till it thickens and serve it with rice.

Annavaram prasadam


Cracked wheat - 1 cup
Water - 2 cups
Milk - 1 cup
Jaggery - 1 cup
Ghee - 3 table spoons (the more you add ghee, the better it tastes)
Cardamoms - 3 no.
Cashews and Raisins - handful (for garnishing)


  • Heat 1 tsp of ghee in a pan and fry cashews and raisins. Set them aside when they turn brown in color.

  • In the same pan add cracked wheat and fry for 5 mins. Set it aside.

  • Add 2 cups of water to the pan, add jaggery and cardamom. When water starts boiling, add wheat and cook until it is 3/4th done.

  • Add milk and let it cook till soft

  • Add the remaining ghee and cook for 1 min.

  • Garnish with cashews and raisins.

Pakodi Pulusu


Onions - 1 (big)
Chillis - 3 to 4
Tomatoes - 1
Tamarind paste - 1 cup
Coriander - 1 small bunch
Jeera - 1 tsp
Mustard seeds - 1 tsp
Methi seeds (fenugreek)- 1/2 tsp
Curry leaves
Red chillis - 2
Oil - 2tsp
Chilli pwdr - 2tsp
Jeera pwdr - 1tsp
Turmeric - 1 tsp
Salt to taste

Procedure :-

Pakodi preparation:-
For this, first you have to prepare pakodi. Take a cup of besan, 3 table spoons of rice flour, salt, half onion cut in to fine pieces,chillis cut into small pieces. Mix all these in a bowl with water in to thick paste. Heat oil for deep fry in a fryer and take this paste in the form of small chunks and put them in heated oil. Fry them until they are golden brown and kep it aside.

Pulusu Preparation :-

  • Take a pan n add 2tsp oil n heat it.

  • When heated add mustard seeds, jeera, fenugreek seeds, red chillis n when mustard seeds are spluttering add onions and green chillis n curry leaves n fry till golden brown.

  • Now add the tamarind juice, diced tomatoes, coriander, turmeric, chilli powder, jeera pwdr, salt and kep the lid.

  • When it starts boiling add the prepared pakodas to it n switch it off.

  • The pakodas will absord the juice and become soft.
    Tastes good with rice and more tasty when served after 1day.

Aritikaya Bajji


Aritikaya -1
Senaga pindi(Besan)- 1cup
Rice Flour - 3tbsp
Chilli powder - 1tsp
Jeera - 1 tsp
Baking Soda- pinch
Salt - as per taste


  1. Mix the besan flour, rice flour, chilli powder, salt and baking soda with little amount of water.

  2. It shouldn’t be too thick nor too thin.

  3. Heat oil in a pan.

  4. Cut Aritikaya (raw plantian) into slices.

  5. Dip the slice in batter.

  6. Leave slowly and fry in hot oil.

  7. Fry till the bajji turn into golden brown colour and place it on tissue.

  8. Serve hot with ketchup or any chutney.

Thursday, March 25, 2010

Beerakaya chanadal curry..


Beerakaya - 3
Chanadal - 1cup
Onions - 1 (small)
Chillis - 3
Ginger - small inch
Chilli powder - 1 tsp
Jeera Powder - 1tsp
Salt - as per taste

For tempering:-
Oil - 2 tsp
Jeera - 1 tsp
Mustard seeds - 1 tsp
Garlic - 2 to 3
Turmeric - 1/2 tsp
Red chillis - 2

  • Wash chana dal and soak in water about 45 minutes.
  • Peel Beerakaya and cut into small pieces.
  • Take a pan add oil into it. Add all the tempering ingredients to it. After mustard seeds starts spluttering add ginger pieces to it and fry for 10 secs. Add beerakaya pieces and green chillies and chopped onions.
  • Allow them to cook until the water from the beerakaya starts to come out. Then add chana dal and salt.
  • Put the lid and cook them until they are almost done. Now add jeera powder and cook 5 more minutes.

Wednesday, March 24, 2010

Sri Rama Navami.. !!!

Sri-Ramnavami is dedicated to the memory of Lord Rama. It occurs on the ninth day (navami). The festival commemorates the birth of Rama who is remembered for his preperous and righteous reign. The Festival is celebrated in india and Sri Rama Navaratri is celebrated for more than 9 days in which Rama Pattabhishekam and Sita Rama Kalyanam are the main rituals.

Sri Rama Navami is the biggest festival celebrated at Bhadrachalam Sri Sita Ramachandra swamy temple in Khammam district of Andhra Pradesh. Sri Rama Navaratri is celebrated for more than 9 days in which Rama Pattabhishekam and Sita Rama Kalyanam are the main rituals. In 2010, Sri Rama Navami date is March 24th. Ram Navami utsavam is also celebrated as Sri Rama Brahmotsavam at Bhadrachalam.

Sri Rama Navaratri celebrations start on Chaitra Shudda Padyami (first day of Chaitra masam) or Ugadi day and last for ten days. Along with Lord Sri Rama and Goddess Sita Devi, Lakshmana, Anjaneyaswamy and Bharata are worshipped during the festive days. Ram Navami is celebrated on the day during which Punarvasu nakshatram falls. Punarvasu nakshatram is the Janma nakshatram (birth star) of Ramachandra. The rituals are observed in Telugu and Dravidan style of puja.

Theppotsavam is the major attraction on concluding day of Sri Rama Brahmotsavalu. Millions of devotees throng Bhadrachalam Sita Ramachandra swamy temple to watch the Navaratri utsavams. The procession is a gusty affair with the participants shouting praises echoing the happy days of Rama's reign.


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