Sunday, 24 March 2013


1 bowl of raw green jackfruit diced in to small pieces
1 tablespoon of tamarind paste
1/2 teaspoon turmeric
A pinch of asafoetida (hingua)
1 teaspoon mustard seeds
3 green chillies
1 red chili
1 teaspoon mustard seeds
1 tablespoon of chana dal(chenaga pappu)
1 teaspoon of urad dal(mina pappu)
2 dry red chilies
A few curry leaves


Place the diced raw jackfruit and required water in a pressure cooker and boil it up to a whistle. Allow it to get cool for about 10 minutes. Remove all the water from the cooked jackfruit. In order to avoid bad smell you can use butter milk rather than water. Make popu/tadka by adding the chana dal, urad dal, mustard seeds and red chilies. As soon as the mustard seeds pop, add the curry leaves and the green chillies and tamarind paste. Let it fry till the raw smell of tamarind vanishes. After that add the asafoetida, cooked jackfruit and salt. Sauté until the water evaporates. Mix mustard seeds,dry chili  add a  little water to it  and grind it. Add a few drops of oil and mix well and leave the paste for 5 minutes.As soon as the jackfruit mix well with the tamarind and other spices , remove from stove and  alow  it  to cool. Add the mustard paste when the dish is warm, mix and cover immediately with a lid. Panasa pottu kura is ready to eat.



v  Cleaned and Dried one raw mango, peel of the skin and chop
v  1 cup grated jaggery approximately 100 gm
v  1 table spoon or little margosa flowers (neem tree flowers)
v  1 table spoon fresh coconut pieces finely chopped
v  3 -4 table spoon tamarind paste
v  Sugarcane pieces peel and chop in to small pieces
v  Tea spoon putanala pappu and chana dal
v  Almond, kaju and kismiss (optional)
v  salt to taste
v  Water 100-200ml


Mix all the ingredients mango pieces, tamarind paste, coconut pieces, jaggery, and sugarcane pieces. Add water to the mixture according to thickness. If you prefer thick chutney add 100ml of water. Garnish with almond kaju kismiss, putana pappu, chana dal and margosa flowers. Delicious Ugadi pachadi is ready to serve.

Saturday, 9 March 2013



1/2 cup tamarind juice
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek(menthulu)
1 tsp mustard
1 tsp channa dal
2 cups basmathi rice
6 red chilies
100 ml of sesame oil(nuvvula nune)
 curry leaves
1 tsp peanuts
salt to taste


v  Pressure Cook the rice and keep aside
v  Heat the non-stick pan and add fenugreek asafoetida and dry fry (without oil) for a minute
v  Grind them into a fine powder. Keep it aside
v  Prepare tamarind juice add salt turmeric powder jaggery grounded powder of fenugreek and asafoetida
v  Fry mustard red chillies channa dal peanuts and curry leaves in sesame oil
v  Add them into the tamarind juice mixture
v  Boil tamarind juice till it becomes thick
v  Add cooked tamarind gravy to the rice
v  Pour in 1 tsp. of oil, if needed
v   Mix well and Tamarind rice is ready to serve.



1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Curry leaves
3-4 green chilies
1/4th tsp. turmeric powder
2cups boiled Rice
1/4th cup peanuts
Salt to taste


v  Heat oil in a pan and add mustard seeds.
v  Add turmeric powder and peanuts, fry till it turns to brown.
v  Now add green chilies, curry leaves, salt and fry for at least 2 minutes.
v  Take it off from the flame and add lemon juice and mix them well.
v  Now add this to the boiled rice and mix them well.
v  Lemon rice is ready to serve.

                                                 VEGETABLE BIRYANI 


350 gms Basmati Rice 
200 gms Potatoes 
200 gms Carrots 
100 gms Onions 
4 Green Chilies 
30 gms Ginger 
20 gms Garlic 
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder 
1 cup Curd 
1 tsp Saffron 
2 tbsp Milk
Readymade Garam masala
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves 
4 tsp Rose Water 
50 gms Cashewnuts 
50 gms Almonds 
25 gms Raisins 
120 gms Ghee 

Salt To taste


v  Wash and soak the basmati rice for half an hour. Drain the water. Put the rice aside, then add some more water and add required garam masala and salt in a pan
v  Boil and cook the rice. Drain and keep aside
v  Dice the peeled potatoes carrots onions and green chilies.
v  Peel off ginger  garlic and chop them finely. Chop coriander and mint leaves
v  Soak the almonds in water for half an hour
v  Beat the curd in a bowl and divide into two equal portions
v  Dissolve saffron in warm milk and add it in to one portion of the curd mixture
v  Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle
v  Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute
v  Add turmeric and chili powder, sauté for half a minute add the chopped vegetables and stir for a minute
v  Add the portion of plain curd, stir, add 2/3 cup water, and bring to boil, and then simmer until the vegetables are cooked
v  Add dry fruits and nuts when the vegetables are cooked
v  In a bowl with the cooked vegetables, sprinkle little saffron curd and garnish with mint and coriander
v  Then spread half of the rice and sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice
v  Place a moist cloth on top, cover with the lid tightly so that it gets sealed
v  Put the bowl on dum in a pre-heated oven for 15-20 minutes
v  Serve the hot hyderabadi biryani with mint chutney