Showing posts with label WITH GARLIC AND SPICES. Show all posts
Showing posts with label WITH GARLIC AND SPICES. Show all posts

Sunday, October 27, 2019


Stuffed Eggplant..Guthhi Vankaya kura... 

With peanut masala stuffing...

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 flakes...6 pods
  • Chilli powder ..1 tbsp to 2 tbsp                             (as per your spice eating levels)
  • Cloves... 2 to 4 nos
  • Salt... to taste
  • Cashew nuts... 5 to 7 nos
  • Dry or frozen coconut shredded ...1 tbsp
  • Tamarind paste or Tomato paste .... 1 to 2 tbsp

1...Stove top Method :

Preperation of peanut masala stuffing...

  • 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.

Cooking on stove top...

  • 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.

2.... Instapot method....

Cooking in Instapot...

  • Turn Saute mode..after Hot..add 4 tbsp oil..add jeera and mix
  • Add 1/2 cup of water,and when it's boiling..add stuffed eggplants and the remaining peanut  masala stuffing and saute mix for a minute.
  • Close the lid of the Instapot,and seal the vent..
  •  Cancel turn off the saute..and turn on the manual mode for a minute.
  •  After cooking,when the  beeping is done.....QR the pressure and open the IP.
  • Mix once..if needed ,turn On takes a minute..turn cancel the IP..
  • Transfer in to serving bowl. 
Jump here for video..

3.. Cooking in Microwave oven

  • 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.

Thursday, October 24, 2019

GONGURA PULUSU...Red Sorel leaves stew

Gongura pulusu..Red sorell leaves stew...

A tangy one .. Gongura pulusu /Red Sorel leaves stew famous especially for its taste and then  nutrition,in Telugu people..


  • Gongura leaf.. 2 cups                                          Cleaned and washed 
  • Onion chop..Of 1 medium size
  • Garlic flakes 4..Chopped 
  • Green chillies..6 to 8 made in to slits
  • Red Chilli powder..1 to 1 & 1/2 tbsp
  • Turmeric powder..1/4 tsp
  • Salt..To taste
  • Sesame seeds..1/2 cup(50 gms).                          Roasted on low flame with 2 red chillies and made in to powder
  • Water...1/2 litre                                               For Tadka...
  • Oil..2 to 3 tbsp
  • Mustard seeds..1 tsp
  • Jeera seeds..1 tsp
  • Fenugreek/metho seeds..1/4 tdp
  • Red chillies.. 6 to 8 no.s made in to slits                                  Method...
  • Place gongura leaf in a pan..with a cup of water..And boil ..cook until tender in low flame..Keep it aside..
  • Place kadai on the stove..Add 2 tbsp oil..After the oil is heated..Add mustard, jeera and methi seeds and red chilli slits, let them splutter..
  • Next add onion chop and fry..after 2 minutes add garlic chop and fry..Till onions are transculent..
  • Now..Add the grinded gongura paste to the kadai....And add 2 cups of water..
  • Cook in low temp for 5 minutes..Add chilli powder and turmeric powder,and salt..
  • After boiling for a few minutes add sesame powder..And 1/2 cup more water..
  • Check and adjust spicy and salt levels..After 2 more minutes boiling switch off the stove..
  • Garnish with freshly prepared tadka if you want.
  • A variety and sour taste stew rich in iron and calicium..can prepare it easily..on stove top in less than 30 mins..
Jump here for video...

Wednesday, October 23, 2019



Chole/Sindhi Channa masala, is a north indian recipe suitable with chapathis/rotis and also steamed  rice is very famous among indians.

  • Chole(soaked for above 6 hours and boiled)-1 cup
         Mash the boiled chana a little bit with a mash spadle. 
  • Chana boiled water,stored and kept aside
  • Onion slices-3/4 cup
  • Tomato 1 large..chopped and grinder into a paste
  • Tej Patta..1 made into 3 pieces   
  • Ginger garlic paste-1 tsp
  • Dhania powder 1tbsp,jeera powder half teaspoon
  • Chole masala or garam masala -1 tsp
  • Cloves 2 nos
  • Dalchini 1/2 inch
  • Oil 2 to 3 tbsp
  • Chilli powder 1/2 tsp..adjust to your choice.
  • Salt to taste

  • Place a kadai on the stove,and add oil to it.

  • Once the oil is hot, add cloves, dalchini, chopped onion slices and fry till onions turn translucent.

  • Add ginger garlic paste and after frying it for a minute,add  tomato paste and fry until the raw smell goes.

  • Add chole masala powder, chilli powder and fry for 1 minute.

  • Lastly add boiled channa/chole and chana boiled water too, salt and let it cook until done.

  • Garnish with cilantro and serve hot with rotis/rice.
Jump here for video......

Monday, October 21, 2019


Tomato Rice/Pulao..

Yummy Tomato rice can be cooked in half an hour in IP..
For video...

  • Tomatoes chop..Medium size..6 no.s
  • Onion chop..1 big one chopped
  • Peas ..200 gms
  • Coriander /kothmeer leaves..2 handfuls
  • Ginger garlic paste..1 tbsp
  • Chilli powder..1 to 1 &  1/2 tbsp
  • Turmeric powder..1/4 tsp
  • Garam masala powder..1 tbsp..(less or more optional..
  • Salt..To taste
  • Oil ..3 tbsp
  • Ghee..1 tbsp
  • Jeera..1 tsp
  • Cloves..9no.s
  • Cardamoms.. 5 no.s
  • Cinnamon..1 inch made in to slits
  • Rice..1 cup.. Washed well 

  • Keep all the materials ready..And
  • Turn IP to  saute..When Hot..
  • Add oil and ghee..To the IP..
  •  Next add jeera..And add spices cloves..Cardamoms..And cinnamon.. and saute
  •  Add onion chop and fry until transculent.
  • Next add cashews and fry..After 2 minutes..Add  coriander leaves and peas and saute.. 
  • Then add .. tomato chop and fry until mushy..
  •  Add turmeric..Chilli powders and saute..Next add garam masala powder and salt.. and mix well.
  •  Now add washed rice and fry  for 2 minutes..
  • Lastly add water and mix well..The rice and water ratio i followed is 1: 1 &3/4..
  • Even one can use up to 1: 1&1/2.. 
  •  Turn off IP to cancel.. Switch off..And 
  • Turn IP  to manual to 8 minutes thru pressure cooking..
  • 5 minutes after beeping,Quick Release the remaining pressure and open the IP lid.. 

  • Gently mix the Tomato rice .. Transfer to serving bowl after a few minutes..Serve hot with onion yoghurt raitha..

Compared to other one pot meals tomato rice consumes more chilli powder and garam masala powder..

Friday, October 18, 2019



Lima beans..Done in IP is easy way ,posted this in 2010 stove top method.. Included the link of stove top method..Where as this IP way method  is Very Simple and done in below 20 minutes of time..
For video..


  • Lima beans..1 cup of 200 ml
  • Onion chop..1 large one
  • Tomato chop..5 to 6 medium size
  • Ginger garlic paste..1 Tsp
  • Coriander /Dhania powder..1 tbsp full
  • Jeera powder..1/2 tsp
  • Chilli powder..1 tsp to 2 tsp..(depends on individuals spice eating levels)
  • Salt..To taste
  • Oil ..3 to 4 tbsp
  • Mustard seeds..1 tsp
  • Jeera..1/4 tsp

  • Turn Instapot to Saute.. After On..Add oil to it..Let's heat..
  • After Hot..Add mustard and jeera seeds and saute..
  • Add onion chop and fry until transculent.
  • Next add  garlic ginger paste and fry..After a few.. say 3 minutes add tomato chop ,and saute until Mushy..
  • Now add the coriander,jeera and chilli powders,saute for a minute..
  • Add washed, frozen lima beans and mix well..Add 1/2 cup of water.
  • Now cancel the saute.. Switch off..
  • Now again turn manual ..for 3 minutes pressure cooking.. in normal temperature.
  • 3 to 4 minutes after beeping.. Quick Release the extra pressure and open the lid..
  • Add salt and turn saute..Stir for every 2 minutes..
  • After 1 minute..Turn cancel the Ip switch.. Lima beans are done..
  • Transfer into serving bowl after 20 minutes after it turns warm..Ready to serve with rotis and naans..

Thursday, October 10, 2019



Another variety of dal with  cucumber and red sorell leaves..different combo easy to do with..presenting here..
Jump here for video...


  • Cucumber/Dosakaya chop...2 cups
  • Red sorel leaves/Gongura chopped ..3 cups
  • Tur dal..200 gms..Washed well
  • Tamarind..Lime size or  paste..2 tbsp
  • Green chillies slits .. of 3 to 5 no.s
  • Salt..To taste
  • Water..500 ml
For tadka/seasoning..
  • Oil..3 to 4 tbsp
  • Mustard seeds..1 tsp
  • Jeera..1 tsp
  • Red chilli slits ..of 4 no.s
  • Turmeric powder..1/4 th tsp
  • Garlic finely chopped..2 tbsp
  • Curry leaves..

Insta pot method..
  • Place cucumber pieces along with chopped Red Sorel leaves and washed tur dal 200 ml and green chillies ,tamarind and 500 ml of water..In the instapot pan..And turn manual for 11 minutes..
  • After the completion and the IP beeping is done..Leave as it is for 10 minutes and Quick Release the pressure remaining..
  • Meanwhile prepare for tadka..seasoning..Add oil to the kadai on stove top..and add mustard,jeera,red chilli slits and fry ..

  • Next add Garlic flakes,fry well..and add curry leaves,lastly turmeric powder..switch off.
  • Add the prepared Tadka to the IP pan,along with add turmeric,red chilli powder and salt..and mix well.

  • Turn IP to manual for 2 minutes,final stage of cooking..after beeping is done leave for 5 minutes..then QR the pressure .
  • Open the lid,mix well ..and transfer in to another bowl after turning to warm..


Monday, October 7, 2019



Reposted post of 3/12/11 with step wise latest pictures now....
For video.......

A famous delicacy of south india,gongura rice is so easy to prepare and tastes delicious..can be prepared in minutes of time..

  • Gongura paste: 1 cup Sorrel leaves/gongura should be well washed,boiled and made in to paste.
  • Cooked rice: 1 and 1/2 cups

  • Nuvvula podi / sesame powder: 1/4 th cup

  • Seasoning items: 1 tsp  each of mustard seeds,urad daal, chana daal and jeera
  • Curry leaves : 2 tbsp
  • Red mirchi slits :of 2 nos
  • Green chilli slits of 2 nos

  • Cashews: optional

  • Garlic flakes :6 to 8 optional

  • Methi seeds :1/2 tsp
  • Salt
  • Oil 2 tbsp

  • Place a pan on the stove and add oil to it.
  • Add methi seeds,seasoning materials one by one.
  • Fry for 2 mins,next add red chilli,green chilli slits,curry leaves and garlic flakes.
  • Mix and fry well,for 2 to 3 minutes in low flame.
  • Next add gongura paste and mix well for 2 minutes,next add salt to it and mix well.

  • Then add cooked rice(rice should not be hot,it should be at room temp)

  • Mix well,lastly add sesame powder / nuvvula podi..and mix well.

  • Garnish with tadka chillies and serve hot..
PS..If finely chopped onion is sprinkled on the recipe,before eating,it enhances the taste of the gongura rice..Try it and see the taste..
Expecting your views in the form of comments whether you liked the recipe or does it need any more improvements in it..