Showing posts with label STOVE TOP METHOD. Show all posts
Showing posts with label STOVE TOP METHOD. Show all posts

Sunday, September 15, 2019



A traditional Andhra variety stew made wilh many vegetables, usually done in marriage functions and Ashrams..usually in traditional brahmin families it's done..


  • Bottle gourd/anapa Kaya .. chopped cubes
  • Sweet potato/chilakada dumpa cubes
  • Drumstick/mulakkada..pieces
  • Bhendi/ bendakaya.. chopped long pieces
  • Green chillies..4 to 5 no.s..make slits
  • Corriander leaves.. chopped
  • Curry leaves...chopped
  • Jaggery...2 to 3 tbsp
  • taste
  • Rice flour..2 tbsp
  • Tamarind..1 big lemon size .. squeeze thick tamarind juice with 2 glasses of water

For seasoning..

  • Oil..3 tbsp
  • Mustard seeds..1 tsp
  • Methi seeds..1/4 tsp
  • Asafoetida..a pinch
  • Red chillies..3 no.s..make slits
  • Turmeric powder..1/4 tsp

  • Here you go..for video..


  • Place a pan on the stove add  4 glasses of water,and add bottle gourd cubes and sweet potato cubes and boil for 5 minutes in medium flame.
  • After 5 minutes add,bhendi,and drumstick pieces along with green chilli slits..and let it boil..for another 10 min .
  • Add prepared thick tamarind juice and add to the veggies,and boil,(prepare juice by  fully squeezing with 2 glasses water)..
  • Meanwhile make tadka with oil,and Mustard and methi seeds along with asafoetida and  red chilli  a pan..keep aside.
  •  By now the vegetable cubes are cooked and become tender,so add prepared tadka..and also add jaggery,corriander and curry leaves chop..let it boil..add salt.
  • Lastly add 1 to  1 and 1/2 tbsp rice flour in half cup water,mix well,and add to the boiling stew..let it boil for 3 more minutes..
  • Lastly add handful chopped coriander leaves and switch off the stove..

Friday, September 13, 2019


BURRITO BOWL ..contd..
Recipe follows ...
  • First prepare the black beans recipe, next corn salsa, tomato salsa, next red hot salsa and sauted vegetables.
  • Now prepare the sour cream,then chop the lettuce and keep aside. 
  • Next prepare guacamole and store in fridge,i keep the seed in the middle of the dish  and cover it with guacamole as it oxides very quickly,and cover it.
  • Lastly prepare cilantro rice.
  • All the proceedures are in the previous
  • Now assemble all these one after another in a bowl ,firstly cilantro rice..
  • Spread 4 tablespoonfuls of it in the dish.
  • Next place 2 tablespoons fullof black beans on the rice..
  • now 2 tbsps of Sauted vegetables..
  • Next 2 tbsps of guacamole....
  • next 2 tbsps tomato salsa ..
  • 2 tbsps corn salsa 
  • and half to 1 tbsp hot salsa it will be very spicy and hot and.. 
  • Sour cream 2tbsps... I omitted cheese in my dish..start eating...

and lastly,I  place chopped  cabbage and mixed...all were good,but I couldn't get lettuce in my area,hence a bit difference ..of course no comparison..but I could cook some item related to the taste, to satisfy the craving..of Mexican cuisine


BURRITO BOWL..contd..3..


Black beans is a healthy dish,and also a healthy snack depending on the ingredients we use.It is so simple to prepare.The next  second item i prepared for the burrito bowl was black beans, i made it a little spicy meeting the spicy levels of our taste.
  • Black beans-1cup
Soak black beans in water for 7 to 8 hrs
then cook the soaked beans in a slow cooker until soft..
  • Oil - 3 tbsp
  • Red onion - 1 medium sized chopped finely.
  • Jeera powder-1/2 tsp
  • Ginger garlic paste -1/2 tsp
  • Dhania powder-1/2 tsp
  • Chilli powder 1/2 tsp
  • Salt
  • Masala powder-1/4 tsp

  • Place a sauce pan on the stove and add oil to it.
  • Let it heat, then add chopped onion to it,fry till it is transculent.
  • Then add ginger garlic paste ,fry for 2 mins till raw smell goes
  • Then add the boiled beans along with a little of boiled water,stir well.
  • Now add dhania,jeera ,chilli and masala powders and stir well.
  • Let it simmer for a while,lastly add salt  and cook for another 10 mins and switch off the stove.
  • If you want let it cook with more water,make it in a bit of more liquidify consistancy.
  • It is another combo which i used in burrito bowl.
  • Next follows sauted vegetables and the next corn salsa and then guacamole recipes for burrito bowl continuation..

Cilantro rice, matches well and is a ideal combo  with mexican food ,also is a filler in burritos,and burrito bowls.My encounter with this recipe was at Chipotle. For its delicious flavour and taste i am hooked on this.And it makes a good side dish for mexican with its fragrance ..i tried it in my own way,after searching  for the recipe,and could successfully prepare the burrito bowl recipe on one fine day evening for dinner.So here i shared the cilantro rice recipe done in my kitchen in my way ,which is  main important in burrito bowl recipe..

Cooked rice -1 cup
Butter-1 tsp
Chopped cilantro -2 tbsp
Lime juice-1/2 to 1 tbsp

  • Place a pan on the stove.
  • Saute cooked rice on low heat,in a tbsp butter,then add chopped cilantro and lime juice.
  • Mix well.Fluff cooked rice with a fork and keep covered.
  • Serve it in with other mexican cuisine  as burrito bowl or with tortillas as burritos.

Monday, September 9, 2019




Sanaga pappu.. chana dal..1 cup

Water..3 cups


Mustard seeds a 1 tsp
Urad dal 1 tbsp
Redchillies 3 nos(made in to slits)
Curry leaves a few
Oil 1 to 1 !/2 tbsp
Grated coconut-1/2 cup


1.Place a vessel on the stove add washed chana dal /senaga pappu and water.

2.Cook  the chana dal  ,till it is 3/4 th cooked.
3.Add salt and keep it aside.
4.strain the water from it..And let it cool.
5.Then place a kadai on the stove,add oil to it.
6.After heating add seasoning materials,after they pop add the 3/4th cooked daal,and saute it.
7.Switch off the stove.
8.After it is cool,add the grated coconut.
9.It can be served with rice, or it can be eaten as a side dish.
9.It can be served as naivedyams/ prasadam in pujas

Friday, September 6, 2019





Chole/Sanagalu/whole Chana dal  2 cups

  • Wash well and soak sanagalu(whole bengal gram daal) for 6 hours in water.
  • Pressure cook with5 cups of  water till 3 whistles. Let it cool. 
  • Afterit is cool,drain the  remaining boiled water and keep boiled  senagalu ready for seasoning.


Oil 3 to 4 tbsp
Urad daal 1 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Hing a pinch
Red chillies 2 nos (made into slits)
Greenchillies 4 nos(made in to slits)
Curry leaves a few..finely chopped


1.Place a pan on the stove,and add oil to it.
When it starts heating add red chillie slits,urad daal,mustard and jeera seeds.
2.Saute for a while,then add green chilli slits,curry leaves,hing, haldhi etc.
3.By now it starts fuming,then add boiled sanagalu and mix well.
4.Then add salt,cook in low fire for a few minutes ,let it simmer.
5.Then switch it off..Serve in a dish.

This dish is done for pujas ,as prasadam.

Thursday, August 22, 2019



Aratikaya allam karam kura,another traditional authentic Andhra region recipe,is good for lunch section,and blends well with steamed rice,in vegetarian families..


Aratikayalu..raw bananas..3 numbers

Aratikayalu ,has to remove the ends,and peel of the skin..apply half teaspoon oil to hands and knife too,to avoid the stickiness.. chop into cubes and place in water.


Preparation time 10 mins
Cooking time..30 mins or more,
Coz of boiling in pressure cooker
Serves..2 persons

Tadka materials..

Chanadal..1 tsp
Uradal..3 to 4 tsp
Mustard seeds..1 tsp
Red chillies..2 no.s.. 
Made in to slits
Ginger 1 inch
Green chillies 5 no.s
Curry leaves 2 twigs
Turmeric1 tsp
Lime juice 1 tsp
Oil 2 tbsp
Salt to taste


First make a paste of ginger and green chillies in small vessel of grinder, by mixing a tsp of water.My recipes are medium spicy,so use chillies act as per your choice.

1.Place chopped aratikayalu..  raw plantain cubes in a vessel and add turmeric and water and boil it..if in pressure cooker get 3 whistles,and switch on when 4th whistle is going to come.

2.Slowly remove the pressure after 15 minutes safely,and very carefully remove and take off the excess water, drain it..
3.Meanwhile place a Kadai on stove and add oil to it,if u want add half tablespoon more oil,than suggested.

4.Add Uradal,chanadal,stir it for a minute,then immediately add mustard ,jeera,red chilli slits,curry leaves and stir,add hing and haldi too.

5.Now add ginger chilli paste to the Tadka and mix well.
6.Now add the boiled raw plantain cubes ,mix well,adjust salt,then mash well with a laddle..let it simmer for 2 minutes,place lid.

7.After 2 minutes add 1tsp lime juice and mix well.mix well.Switch off the lid.

8..A typical South Indian Brahmin families recipe..Serve with steamed rice.

Tuesday, August 20, 2019



Sindhi kadhi is a comforting dish,which is liked by majority of sindhi.Very easy in cooking, with a tangy touch,and suits well with steamed rice and even as a soup.


Bhendi.. 6 numbers..cut vertically
Peas,carrots..1 cup
Water..6 cups
Oil..3 tbsp
Methi seeds..1/4 tsp
Jeera 1/2 tsp
Hing..a pinch
Red chillies..2nos..made into slits
Curry leaves
Turmeric 1/4 tsp
Chilli powder..1/2tsp
Adjust according to your taste
Ginger..1/2 inch grated
Tamarind pulp..2 tbsp
Besan flour..Small cup taste


1.Wash all the vegetables and dry..
2.Remove ends and cut bhendi vertically after making them 2 halfs.

3.Place kadai on stove and add 1 tsp oil and fry bhendi,then keep it aside.

4.Again add the remaining oil to the kadai,and add methi,jeera, chilli slits
and after they splutter,add hing,red chiĺi powder,ginger chop and Curry
leaves and mix for a half minute.

5.Now add besan flour and roast well until aroma is released ,it may take 5 minutes.

6.Add 6 cups of water,continuously mix the paste,or it may form lumps.
7.Now add turmeric,tomatoes chop,green peas and carrots.Let it boil,reduce the heat.
8.Let it boil in low flame,until vegetables are cooked.
9.The consistency should be neither thick nor thin.
10.Add tamarind pulp,and salt too.
11.Add bhendi  cook for 5 minutes.

12.Serve hot with rice.

Tuesday, August 13, 2019



CARROT with channadaal is a soft and easy curry suitable for rotis and rice,even children like it,as it is a mild one with no spice at all.A variation of mild one for who eat more spice daily..but mainly in traditional orthodox families they opt such kind of dishes.
Carrots 250 gms
Chana daal 1/2 cup
Oil 2tbsp
Urad daal 1tbsp
Mustard seeds1 tsp
Jeera1 tsp
Red March 2 to 3..made into pieces
Green mirchi 4 to 5 made in to slits
Curry leaves handfull..leaves are cut into pieces
Hing 2 pinches
Salt to taste
Wash and peel carrots and cut into pieces. Wash chana daal well. Pressure cook for 2 whistles..Switch off,and remove of the lid in 10 minutes,making tne steam to release.Drain Excess water and keep it aside. Place a pan with 2 tbsp oil and heat it.Add urad daal,mustard,jeera and red mirchi slits, when they splutter add  curry leaves
 and green chilli slits and fry,now add hing,mix well.Now add the  boiled carrot chanadal mixture and mix well.Lastly add table salt and mix well. Serve hot.
We can add half a cup of  fresh grated coconut on the curry n mix well,after the curry is totally cool..we do not add coconut while its hot becoz grated  coconut does not  smell good.




Gongura pappu is a delicious daal with a tangy touch goes with rice and rotis in daily menu.
Tur dal ..1 cup..roasted and washed well
Gongura leaves ..2 cups..cleaned and washed well
Tomato 1 large
If using Tomato,add the chopped tomato to the dal mixture and pressure cook.
Oil ..2 tbsp for tadka
Mustard seeds ..1 tsp
Methi seeds..a pinch
Garlic ..1 tbsp..finely chopped
Red chillies..2..made into slits
Green chillies..5 to 6..slits taste
1.Pressure cook tur dal and gongura leaves ,and green chilli slits,with 1:2 and 1/4water for 2 whistles.
2.After cooling keep it aside.
3.Make Tadka,place a pan on the stove and add oil to it..
4.Add mustard seeds,methi,red chilli slits,and when they crackle add garlic chop and fry well.
5.Next add cooked tur dal gongura leaves mixture to the tadka.
6.Mix well.Now add tamarind paste,cook for 5 to 8  minutes,lastly add Salt. 
7.Add half spoon of chilli powder too,if your choice for more spicy ness.. Switch off the stove.

8.Serve with food.

Sunday, August 11, 2019



Bottle gourd..sora kaya is a very common vegetable soft dish which we use often in our kitchens.An easy and well to match with rice and rotis,this daal will be fine with kids too.
Tur daal.. kandi Pappu  ..1cup
Sorakaya.. Anapakaya..chopped into cubes..2 cups
Green chillies 4 to 5..made in to pieces
Tamarind paste 1 spoon...a must to add taste
For Tadka..
Oil 2 tbsp
Mustard seeds..1 tsp
Methi seeds..1/4 tsp
Urad daal seeds..1 tsp
Red mirch 2,cut in to pieces
Haldi..1/4 tsp
Hing.. a pinch
Garlic chop 1tsp finely cut
Curry leaves chop ..
1.Tur daal is to be preroasted(optional) and washed well.
2.Pressure cook turdaal  along with bottle gourd..sora kaya cubes and green mirchi slits,in 1:2 water ratio ,for 2 whistles..switch off the stove before 3 rd whistle starts.Set aside for  more than 45 minutes.Let it cool.
3.Place a Kadai on stove,add oil and heat it,then add mustard seeds,methi seeds,and red mirchi pieces,let them splutter.
4.Now add hing or garlic chop and mix well,add Curry leaves chop too.
5.Meanwhile,before starting Tadka,remove cooked daal from cooker and mash well. Keep it aside.
6.Add còoked daal to the Tadka,and add 2 ounces of water ,(adjust water)..along with tamarind paste,mix well,let it boil for 5 to 10 minutes in low flame.
7.Mix well and place the lid,and switch off the flame.
8.Serve with rotis or rice

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......

Sunday, August 1, 2010



There are many varieties we do with aloo,and here is one such variety without spices..


  • Aloo..2 cups

Boiled and mashed aloo

  • Onions 1 no chopped
  • 2 redchillies(onions +redchillies)

These two are  made into paste-1/2 cup

  • Tamarind paste-1 tsp

For seasoning:

  • Oil  3 tbsp
  • Urad dal 1/2 tsp
  • Channa daal 1/2 tsp
  • Red mirchi slits of 3 nos
  • Mustard 1/2 tsp
  • Green mirchi 2 nos
  • Curry leaves 
  • Haldhi a pinch


  • Place a pan on the stove,add 2 tbsp oil to it and let it heat.
  • After it is heated add mustard seeds,urad and channa daals, red chilli slits, and after they are popped add green chilli slitsand curry leaves.
  • Saute well,now add the redchilli onion mixture and fry for 3 to 4  mins, in low flame .
  • Now add the mashed aloo and mix well,lastly add 1 tsp tamarind paste(or make tamarind juice with 1/4 cup of water)and saute well..
  • It will take 3 to 5 mins time to cook and settle.Switch off the stove,

and serve hot with hot rice or rotis..

Sunday, July 4, 2010




  • This is a curry made of capsicum in a tawa,very well goes with naans, rotis,phulks,puris and also bread toasts.I t takes hardly 15 min to complete the curry.
  • Chopped capsicum-2 to 3 cups

(Here i used 1 yellow capsicum and
1 green capsicum)

  • Boiled aloo- 2 nos

Aloo should be boiled ,peeled & mashed

  • Green mirchi 3 nos
  • Dhania powder 1 tsp
  • Jeera powder 1/2 tsp
  • Red chilli powder-1 tsp
  • Amchur-powder 1 tsp
  • Jeera a pinch
  • Haldhi a pinch
  • Corriander leaves a few


  • Place a TAWA on the stove add 2 tbsp oil to it.
  • After the oil is heated add jeera and haldhi,then add chopped capsicum pieces, keep the stove in low flame,saute well ,and cover the tawa with a lid.
  • After 3 min remove lid,mix well add salt,and again cover the lid.
  • Again after 3 min remove the lid ,and saute,now add mashed aloo,green mirchi slits,a little water and mix well.
  • After 5 min add dhaniya powder ,jeera powder,chilli powder and amchur powder,and kothmeer and mix well.
  • Now cover with lid ,and cook in low flame.
  • After 5 minutes  switch off the stove,and let it remain with  the lid on.
  • After 15 mins transfer the curry into a bowl and garnish with corriander leaves.
  • Serve with rotis or naans.

 Pic clicked while cooking in tawa

Thursday, May 13, 2010



Andhra regions one more soft and  easy vegetarian curry done regularly in coastal this.
Ridge Gourd/ Beerakayalu peeled and chopped pieces..4 cups
Moong Dal- 3/4 cup

For Tempering..

Urad Daal- 2 Tb spns
Red Chillies- 5 to 6(According to your spice levels)
Green chillies - 4 to 5
Mustard seeds- 1 tea spn(optional)
Curry Leaves chop..1 tbsp
Hing/ Asafoetida- 2 pinches
Salt - To taste
Oil- 3 to 4 Table spoons

1. Cut the Ridgegourd to bite size as shown in the picture.
2. Boil the ridge gourd pieces in water for 10 minutes.

3. Now add..  washed moong dal, in to the ridge gourd pieces pan.

4. Now let them cook. After they got cook, filter/ strain the remaining water completely..the dal should not be cooked until mushy..the shape of the dal should be seen.

5. Let it cool down.
6. Now take a pan and add the seasoning- Urad dal, Mustard seeds, Red chillies, Green chillies, Curry Leaves, Hing. And after that add the cooked ridge guard pieces,daal into the pan and also add salt to taste.

Here you go for..Video..

7. Cook for 2 mins and switch off the stove.

This dish will be very nice with rice as well as rotis.