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Saturday, October 31, 2015

Bread Pakora

Preparation Time: 5 minutes 
Cook Time: 10 minutes 
Serves: 2-3


Bread: 4 slices cut diagonally 
Gram flour/Senagapindi: 1 cup 
Rice Flour/biyyappindi: 1/4 cup 
Red chili powder: 1 tsp 
Ajwain/vaamu: 1/2 tsp 
Baking soda: 1/4 tsp 
Water: 150 ml
Salt to taste 


Mix all the ingredients except bread. Make sure there are no lumps. 

Heat oil for deep frying and dip the bread in the batter and drop them carefully in the oil. Fry them till they are golden brown.

Serve hot with ketchup or green chutney.

Arbi Fry/ Taro root/ Andhra Chamadumpa Fry

Preparation Time: 10 minutes 
Cook Time: 15 minutes 
Serves :4


Arbi/Chamadumpa: 2 large (500 grams)
Green chilies: 4
Ginger: 1 inch piece 
Garlic: 2 cloves 
Red chili powder: 1/2 tsp
Coriander, jeera powder: 2 tsp
Turmeric: 1/2 tsp
Salt to taste 
Oil : 4 tbsp 


Cook the Arbi in a pressure cooker without adding water for 1 whistle or if you are cooking stove top, boil it for 15 minutes.

Make a paste of green chilies, Ginger and garlic. Peel the Arbi and slice them.

Add oil in a pan and add the chili paste. Fry for 30 seconds, add Arbi pieces, turmeric and salt. Fry until they are crisp. (About 15 minutes) Add chili powder and jeera powder. Mix well. Turn off the stove.

Serve hot with rasam rice or sambar rice. You can serve as an appetizer too.

Friday, October 30, 2015

Ground Chicken Manchurian

Preparation Time: 10 minutes 
Cook Time: 15 minutes 



Ground Chicken/Chicken Keema : 500 gms
Ginger garlic paste: 2tsp
Soy sauce: 1 tbsp 
Red chili powder: 1 tsp
Black pepper: 1 tsp
All purpose flour/maida : 1 tbsp 
Corn flour/starch : 3 tbsp
Egg : 1
Salt to taste 


Soy sauce: 1 tbsp
Ketchup: 3 tbsp 
Vinegar: 1 tsp 
Red chili powder: 1 tsp
Salt to taste 
Red chili paste: 1 tsp 
Brown sugar: 1 tbsp ( you can use regular sugar if you don't have brown sugar)


Sesame oil: 2tbsp
Scallions/ green onions: 4 chopped 
Ginger garlic paste: 1/2 tsp 
Corn starch/flour : 1 tbsp 


Mix all the ingredients listed under marinate well and keep it in the refrigerator for at least 30 minutes to 1 hour.

Heat oil for deep frying, make small balls of the chicken and drop them into the oil. Cook until they are golden brown. (About 4-6 minutes). Take them out and keep in a plate with a paper towel on it.
(The balls will double the size in oil but once taken out, they come back to the size you made. Don't be alarmed)

Prepare your sauce by mixing all the ingredients.

Heat the sesame oil in a pan and add the white part of the scallions and cook for 1 minute. Add Ginger garlic paste and fry for 30 seconds. Add the sauce and fry for 2 minutes add 1/2 cup water and cook for 1 more minute. 

Add the chicken balls and toss well. Make a slurry of corn starch and 3tbsp of water and mix to the chicken. Mix quickly and turn off the heat.

Garnish with the rest of the scallions and serve as an appetizer or with fried rice.

Thursday, October 29, 2015

Tomato Baath/ Tomato Upma

Preparation Time: 5 minutes 
Cook Time: 15 minutes 
Serves : 3-4


Sooji/ Bombai rava: 2 cups
Onion: 1 sliced 
Tomato: 1 medium chopped 
Green chilies: 6 slit 
Curry leaves: 1 sprig
Turmeric: 1 tsp
Salt to taste 
Water : 6 cups 

For Tempering:

Chana Dal/ Senaga pappu: 2 tsp
Urad Dal/ Minappappu: 2 tsp
Mustard seeds/ aavalu: 2 tsp
Cashews: 2 tsp


Dry roast the rava for 2 minutes and keep aside.

Heat 2 tbsp oil or ghee in a pan and add all the ingredients under tempering. Once the seeds start splattering, add curry leaves, green chilies, onions and turmeric. Cook until onions are translucent. 

Add tomatos and salt cook until they turn mushy. Add water. Once it comes to a boil, add the dry roasted rava slowly by mixing well no lumps are formed. 

Simmer the stove and cook for 2 minutes. Turn of the heat. Serve with some lemon juice.

Curd Rice/ Yogurt Rice

This is a recipe I tasted first when I visited family couple weeks ago. So, I thought to give it a try. Lots of fruits mixed in the rice so great way for kids to get their fruit too. They will love it. Thanks Sunny for this amazing recipe.

Preparation Time: 10 minutes 
Cook Time: 2 minutes 
Serves: 2


Rice : 1 cup cooked 
Yogurt : 1 cup 
Grapes: 1/4 cup sliced in half 
Pomegranate seeds: 1/4 cup
Curry leaves: couple 
Salt to taste

For tempering:
Oil : 2tsp
Chana dal/senaga pappu : 1 tsp
Urad dal/ minappappu: 1 tsp
Jeera / cumin : 1/2 tsp
Mustard seeds/ aavalu: 1/2 tsp
Dry red chili : 1


Take the rice, salt,curd/yogurt and mix well no lumps. 
Heat a pan and Take all the ingredients under tempering and fry until the seeds splatter. Add curry leaves and it to rice.

Mix the fruits and serve.