Thursday, January 27, 2011


Jeera rice is prepared in minutes of time and no need of vegetables.It is even liked by children very much as it is less spicy food which can  be enjoyed by kith and kin..I prepared it in microwave in just a matter of half an hour.


  • Basmathi rice 2 cups
  • Jeera 3 tsp
  • Bay leaf 2 '' piece
  • Elaichi,cloves and cinnamon 1 tbsp
  • According to your spicy ness
  • Ginger garlic paste 1 tsp
  • Chopped onion 1 cup
  • Green chillies 6 to 7 nos
  • Curry leaves a few
  • Cilantro leaves a few
  • Pepper powder 3 to 4 pinches
  • Salt
  • Oil 2 to 3 tbsp
  • Place a micro safe bowl and add oil,then micro high in 900W  for 1 minute.
  • Next add masala items,jeera,tej pathha,and micro high at 900 W  for 3 minutes.
  • Next add chopped onion,green chillies ,ginger garlic paste,and micro high for 3 minutes
  • Now add water and rice ,mix well and cook in micro high at 900 W for 10 minutes.Stir once in between,if u are doubtful whether it will get burnt.
  • Lastly remove outside,and add salt,pepper powder,curry leaves and cilantro leaves,and again micro high at 900 W for another 7 to 8 minutes.
  • Remove and transfer into a serving bowl..

Materials :
  • Cooked Rice-3 cups
  • Jeera-7 to 8 tea spoons
  • Onions chopped-2 cups
  • Green chillies -10 nos
  • made in to slits
  • Curry leaves a few
  • Ginger garlic paste-2 spoons
  • Salt to taste
  • Black pepper powder-3 to 4 pinches
  • Place a pan on the stove add 3 to 4 tablespoons of oil and heat.
  • After heating add jeera and fry for a while,then after wards add chopped onion,greenchilli slits,curry leaves and gingergarlic paste and saute.Then after the onion turned in to transparent,it takes more than 10 mins in low flame,add black pepper powder,and salt.After 2 mins add the cooked rice and mix well for a few seconds.Then switch off the stove.Serve hot.
  • Ideal with onion raitha.
  • We can also add aloo, carrot and green peas to the dish, and then fry till it is done.I collected this recipe from a book related to cooking.

Thursday, January 20, 2011


Green peas masala,is one of the combo i prepare for/with  masala rice ,and it usually tastes  yummy..
  • Finely chopped onion / coarsely grinded onion paste 1 cup
  • Tomato puree /tomato pieces (of 2 tomatoes)
  • Green peas 1 cup
(Soaked and half boiled)
  • Chilli powder 1 tsp
  • Ginger garlic paste 1 tsp
  • Salt
  • Masala paste/powder 1 tsp
  • Oil 2 tbsp
  • First of all half boil the soaked green peas in microwave  for 3 minutes in micro high 900 w,by adding a cup of water.Keep it aside.

  • Place another  micro safe bowl on a table,add oil to it.Micro high for 30 seconds..
  • Remove it outside and now add onion(paste form),ginger garlic paste, and micro high for 3 to 4 min in high 900 w.
  • Next remove it,and mix well,now add tomato pieces /puree,chilli powder,salt and again micro high for 5 minutes.
  • Now mix well ,and lastly add  half boiled green peas,masala powder,mix well and micro high for another 5 minutes..
  • Remove it and transfer in to a serving bowl and garnish with cilantro..
Serve with rotis ,steamed white rice or masala rice..

  • Boil the soaked channa in 2 cups of water till half boiled, or else pressure cook for 1 whistle.Keep it aside.
  • Then place a pan  on the stove and add oil to it.After it is heated add chopped onion/onion paste,ginger n garlic paste,and fry it.
  • Then add tomato/puree,chilli powder and salt,and cook for 5  minutes by closing with a lid in low flame.
  • Lastly add half boiled peas,masala powder,mix well and add half cup of water and cook,till done.
  • Garnish with cilantro.Serve hot..

Wednesday, January 19, 2011


This recipe is done so easily in  few minutes,when there is no mood to make full meals ,moreover it is easily done in microwave in 30 minutes..

  • Chopped onion 1 cup
  • Chopped vegetables 2 cups

(which includes,potatoes,carrot,beans etc)

  • Biriyani / Masala paste 2 tbsp

(which contains both spices and ginger garlic )

  • Oil 3 tbsp
  • Basmathi Rice (1/2 kg or 2 cups)
  • Water 3 and  1/2 cups
  • Spices (a few)
  • Green mirchi 4 to 6 nos
  • Bay leaf 2 inch made in to small pieces

  • Method:

  • Place oil in a micro safe bowl and micro  it for 30 secs in high(900 w)
  • Take off out side and add spices and again micro it for 2 min in high(900 w).
  • Remove it outside ,and add chopped onion ,mix well.
  • Now again micro it for 3 minutes in high.
  • Remove it outside the microwave,now add chopped vegetables and micro high for 2 minutes.
  • Take it outside add biryani paste / masala paste, and mix well.
  • Micro it for 2 minutes,then take it outside.
  • Then add water, rice  and salt,and micro high it for 21 minutes.Check it out and  mix well after 10 minutes.
  • Then keep in micro high  for the remaining 11 minutes,mix well again after another 5 minutes.
  • Finally remove after a total of 21 minutes , after adding rice and water..
  • Lastly micro it in low 180 w for 2 minutes.
Switch off and remove it outside..Keep it covered for another 15 minutes and serve hot..

Spicy masala rice is ready to serve..

  • Keep a kadai on the stove,add oil,then after heating ,add onion pieces fry till light brown.
  • Add the vegetables,fry for 5 min in low fire.
  • Then also add ginger garlic paste,green chillies ,and spicy masala paste.
  • Fry in low fire,add water in 1:2 ratio,then add washed rice,and salt.
  • Cook in low fire,or else can cook in prestige pan.
  • Just for 3 whistles in cooker,then switch it off.
Serve piping hot masala rice with Curry or raitha..

Onion pieces very finely chopped into small pieces-2 nos
Green chillies-finely chopped 2nos
Tomato-1 no finely chopped
Coriander leaves-finely chopped
Curds-2 cups
Salt to taste .
Mix curds with onionpieces,green chillies ,tomatoes and corriander leaves,all finely chopped.Add salt to taste.

Wednesday, January 12, 2011


This curry is one of the most prominent delicacies from the coastal Andhra Pradesh. It is very tasty and goes well with rotis and rice too. Some call it as Guthhi Vankaya Masala curry and some as Nuni Vankaya.(Some call this as Bagara Baingan, but some of the ingredients differ.) This curry tastes yummy with steamed white rice along with its thick gravy.


Brinjals 250 gms.
The brinjals are to be vertically splitted with the ends intact..and place them in water.
Chopped onions 1/2 cup
Ground nuts 1/2 cup
Corriander seeds 4 tsp
Jeera 1 tsp
Garlic 6 pods
Chilli powder 2 tsp
Cloves 3 to 4 nos
Salt to taste
Cashew nuts 10 nos
Dry coconut shredded 1 tbsp
Tamarind paste or Tomato paste - 1 tbsp

Method :

  • Place a pan on the stove add 1 tsp oil and fry ground nuts, dhania seeds, garlic, cashew nuts, grated coconut, well.
  • Let them cool and grind them in to a paste along with chilli powder, salt, tamarind paste /tomato paste, onion and jeera.


  • Place a pan on the stove and add 2 to 3 tbsp oil,..
  • Mean while stuff the ground mixture in the Brinjals.
  • After heating the oil in the pan  for 2 to 3 minutes, place the stuffed brinjals in the pan, add 1 cup of water and cook in a low flame with the lid covered until done..
  • Stir in between to ensure that the masala is evenly cooked without getting burnt.
  • It will take up to 40 minutes in low flame.
  • Transfer into a serving bowl and serve hot with rice.

  • Place a micro safe bowl,add 1 tbsp of oil to it,and also add the stuffed brinjals  and 1 cup of water.Mix well and place in micro high 900 W for 4 minutes.
  • Remove outside and mix well, now micro at 540 W say 60% for 15 minutes, remove it outside.Stir it every five minutes.
  • Lastly mix well and sprinkle 1 tbsp of water(if u want more gravy type add a little more water) and micro low at 180W for 5 more minutes.
  • If u want it softer microwave it for 2/3 minutes extra.
  • Stuffed spicy brinjal is ready to eat.



    • Maidha-250 gms
    • 2 tsp extra maidha for kneading
    • Yeast(dry)-10 gms or 2 tsp
    • Sugar 5tsp
    • Salt 1 tsp
    • Oil 5 tsp
    • Water-135 ml
    • First of all heat water in a micro at 900w high power for 20 seconds.By the time the temp should be around 45 degrees  c.
    • Now add sugar, mix well, and keep it aside for 15 minutes by covering the dish with a lid allowing it to ferment.
    • After 15 minutes check the yeast solution,by this time it will ferment itself and multiplying itself, by eating the sugar ,look like small bubbly layer. Now add salt and oil 2 tsp also.
    • Next add maidha in low quantities into the yeast solution, and mix it with a hand mixer, for mixing it evenly.
    • Knead the maidha ball for approximately 10 minutes or until it turns soft to touch. Powder your hands with maidha to prevent the dough from sticking to your hands
    • Apply 1 tsp of oil  to it and place it in a covered dish, it can also be wrapped in a plastic sheet, and leave it for an hour.
    • After one hour it will be double in size, punch with your fist on all sides of the maidha mixture, and remove air. Again knead it for 3 to 4 minutes.
    • Make 6 round balls and knead each ball well. Make in to flat shape amidst your both hands,and now from all sides turn upside down and tuck it and roll in to a ball shape.
    • Prepare all the balls in the same manner and place in a cake tin (non stick tawa given along with microwave) cover with a plastic cover loosely for 1 hour, it will be doubled in size.
    • Apply milk on pavs with a flat brush.. (Eggetarians can apply egg wash)
    • Pre heat the microwave in convection mode for 180 degrees.
    • Then bake in convection mode for 30 minutes in 180 degrees C..
    • After removing  it outside apply a drop of ghee/oil to the pavs..
    • They are ready to eat, either with bhaji or as a burger with any patty/cutlet.