Chikudu ginjala annam is rice cooked with lilva beans.When I was in school mom used to maintain garden in our back yard where she used to grow brinjal/egg plant,lilva beans,coriander/cilantro,spring onions,methi & she used to make all curries with fresh veggies.Especially in winter season there used to be plenty of chikudukaya/lilva beans & greens available around so mom used to take advantage of it and make many dishes like rice,sabzi,just fry the beans etc with this veggie.Frozen lilva bean seeds are always available for us in Indian stores .
Rice(Basmathi/Sona masoori)- 2 cups
Lilva Beans - 1 cup
Onion - 1 small(finely chopped length wise)
Green Chillies - 2(sliced length wise)
Jeera/Cumin/Sajeera - 1/4 tsp
Cinnamon stick - 1/2 inch
Clove - 1
Cardamom - 1
Bay Leaf - 1
Oil - 2tsp
Ghee - 1tsp(optional)
Cilantro - 1/4 cup finely chopped
Spring Onion - finely chopped(optional)
Methi - finely chopped (optional)
Ginger garlic paste - 1 tsp
Garam masala - 1/4 tsp(add according to taste)
Garlic - 3 cloves(add according to taste)
Salt - to taste
Red chili powder - 1/2 tsp(add according to taste)
1.Wash & soak rice for 30 min(optional).Take a pan/vessel ,heat oil/ghee add all raw garam masala and saute for a min.Add green chillies,onions and once the onions are cooked add ginger garlic paste and after the raw smell disappears add methi,spring onion,lilva beans,salt and cook them on medium-low flame for 3-4 min.
2.Add red chili powder,half cilantro,chopped garlic mix it ,let it cook for 3-4 min until the beans are 50% cooked.Now add rice and fry for 2 min.Add water(I use 1:2 ratio,if you soak rice for more than 30 min ,use less water or else rice will become soggy) and once the water starts boiling ,check the seasoning add if anything is required.
3.Cook the rice ,garnish with remaining cilantro and switch off the heat.

Serve hot with any gravy/Non-veg dish/raita.
Sharing this dish with bookmarked-recipes event hosted by Priya & Aipi.


Boondi mouth watering snack ,prepared with chickpea flour.A variety of snacks can be made with boondi like boondi laddu ,Khara boondi,mixture,raita etc.This is the first time I've made an attempt to make boondi at home ,I did not had proper laddle for preparing so they are not uniform in shape.Preparing the batter to the right consistency is very important for round perfect boondi.

Chickpea/Besan flour - 2 cups
Rice flour - 1/2 cup
Red chili powder - 1 tsp
Jeera/Cumin powder - 1tsp(optional)
Salt - to taste
Oil - to fry
Water - to mix the batter
1.Take a bowl add chickpea flour ,rice flour,salt,red chili powder,cumin powder(if you don't have cumin powder you can soak crushed cumin seeds in water and add water).Mix it nicely until salt & red chili powder blends with besan powder completely.
2.Start adding water slowly and make sure there are no lumps in the batter.Now add little more water and make sure its not very thick ,if the batter is thick the boondi will be solid ,it will not be transparent.If its too watery add more besan powder.
3.Heat oil ,take boondi laddle (if you don't have one you can use any colader(a bowl with holes to stain rice or veggies) which has holes to it )or you can use regular stainer which we use when making vadas and place it over the oil kadai and pour the batter on the laddle it drops from the holes into the oil ,fry the boondi until golden brown and put them on tissue paper.
4.Repeat the process until the batter is complete.If you want to make khara boondi in the same oil fry some curry leaves and peanuts switch off the heat.Add peanuts,curry leaves ,crushes garlic,salt,red chili powder to boondi and mix well when its hot.
Store it in an air tight container once it cools down.

Note:Add little water first and check with a spoon if the batter is watery enough to make perfect boondi,if the batter is too watery the boondi will have small holes and absorbs lot of oil.If you are making boondi laddu then fry the boondi on medium low flame and don't fry until its golden brown as it gets crispy.

Aloo Gobi,the combination is always a hit.I've tried it a little Manchurian style I should say but did not add any sauces,don't know what to call it but it tasted delicious with rice as well as roti.It's been sitting in my drafts from almost 20 days now ,just been super lazy.Coming to the recipe.
Aloo/Potato - 3 medium
Gobi/Cauliflower - 2cups florets
Onion - 1 medium
Spring Onion - 1/4 cup finely chopped
Green Chillies - 2
Egg - 1 (optional)
Oil - to fry
Salt - to taste
Red Chili Powder - 1 tsp
Ginger garlic paste - 1 tsp
Tomato -1 medium
Garlic - 2-3 cloves
Corn Flour - 2tsp
Turmeric - a pinch
1.Peel and cut potatoes in to desired sized cubes,either using a knife or hand separate the cauliflower florets into desired sized pieces.Slice the onions vertically,spring onions,green chillies.
2.Take a bowl,add diced potato,Gobi,corn flour,egg,ginger garlic paste,red chili powder,salt and mix it.Keep it aside.
3.Heat oil in a kadai ,once the oil is hot add potato ,cauliflower and fry them until golden brown color.Once they are fried keep them aside on tissue and repeat the process until all the pieces are done.
4.Take a pan ,add 2 tsp oil and once the oil is hot add green chillies,onions ,salt and cook until the onions are transparent.Add chopped garlic,turmeric,garam masala and mix it.Now add fried aloo & gobi ,saute them with the masala for 2 min and add chopped tomato,spring onions.I didn't want tomato to be very soft so open cooked it for few more min.Check for the seasoning add if anything is required and turn off the heat.
Hot Sabzi can be served with rice/roti.Trust me you'll love it.
Note:I've added egg just for taste but you can skip it.

This simple dish tastes amazing with hot chapatis/rice .It is a common vegetable which we use in our day-to-day cooking ,can be prepared in many different ways.Last month I've been to a North Indian restaurant and I've eaten kadai bhindi it tasted delicious.Last week I've tried it and we absolutely enjoyed with rice and dal.
I've just added half tomato, as we already had eaten lot of tomato dishes that week , but you can add according to your taste.
This recipe serves 2.Preparation time 30 min.
Bhindi/Okra - 1 lb (washed & dried)
Onion - 1 small
Tomato - 1 small
Capsicum - 1 small
Garlic - 2-3 cloves(add according to taste)
Cilantro - finely chopped
Green chillies - 2
Salt - to taste
Red Chili powder - 1/2 tsp(add according to taste)
Cumin seeds - 1/4 tsp
Cumin-coriander powder - 1/4 tsp(optional)
1.Cut the bhindi into desired size pieces and fry them with 1 tsp oil for 5-6 min until they get slightly brown and don't stick.
2.Chop capsicum,onion,tomato,cilantro,green chillies,garlic and in the same pan add 2tsp oil .Add cumin seeds and once they splutter add garlic,onion,green chillies saute them for 3-4 min.
3.Add turmeric mix it ,add capsicum cook it for 4-5 min covered ,until they are little soft(make sure not to over cook).Add salt bhindi,tomato,red chili powder and cook them for another 5-6 min on medium flame,check the seasoning,add if anything is required. Add coriander powder,chopped cilantro mix it and switch off the heat.
Tip:You can microwave the bhindi instead of pan frying them ,the idea behind doing this is to make sure the bhindi is not sticky but crunchy.
If you wanna make it like gravy please go through this link ,she has an amazing collection of recipes too.

Egg Biryani

Hyderabadi Biryani is Hyderabad's most famous meat-and-rice dish. Hyderabadi Biryani, made of Chicken or Eggs or Vegetables, instead of the Mutton, are also popular.I don't think there is a separate recipe for egg biryani as such its just substituting eggs for meat and cooking it accordingly.
Nutritional values of Egg .
You can cook it layer method or Pulav method.In case if you plan to make it layer way then you should use curd and cook the rice separately and then arrange in layers as you do it for veg biryani and cook on low flame or in the oven.I prefer cooking it pulav method ,just for a change ,so I didn't use curd,but please feel free to experiment & play around .Here is the recipe.
This recipe serves 3 ,cooking time & preparation time 30-40 min depending on the quantity.
Eggs - 4
Basmathi Rice - 2 Cups
Green Chillies - 2
Onion - 1 Large
Cinnamon - 1/4 inch
Cardamom/Elaichi - 1
Clove - 1
Shahi Jeera - 1/4 tsp
Oil - 3tsp
Mace - small piece
Bay Leaves - 1-2
Food color - A pinch
Ginger Garlic paste - 2 tsp
Mint leaves -1/4(finely chopped)
Cilantro - 1/4 cup(finely chopped)
Fried Onion - 4-5 tsp
Biryani masala - 2 tsp
Coriander powder - 1/2 tsp
1.Soak basmathi rice for 30 min.Boil & peel the eggs.Slice onions,green chillies,cilantro,mint,keep them aside.
2.Heat oil in a pan,fry the eggs for couple of min and keep them aside .In the same pan add clove, cardamom , shahi jeera,mace,bay leaves,cinnamon and saute them for a min.Add green chillies,onions and saute them for 5-8 min.Once the onions are 70% cooked add ginger garlic paste,mint,coriander powder,half of the chopped cilantro and after the raw smell disappears add salt,red chili powder,biryani masala and fry for a min.
3.Drain the water and add rice & fry for couple of min .Add 4 cups of water ,check for seasoning add if anything is required and cook the rice ,once the rice is 80% cooked ,add eggs,fried onion,chopped cilantro,food color and cook it covered on low heat for 5-8 min.
 Switch off the heat and serve it hot with raita/gravy.I've served it with Mirchi ka salan.

Paneer Tikka

Paneer Tikka ,I've found this recipe in one of the food blogs ,don't remember the name correctly .It should be something like food lyrics but not sure.I liked the way she prepared ,she did not use the oven.Marinated the vegetables and then pan fried them and cooked on gas flame.Here is the recipe.

Paneer - 200gms
Capsicum - 1 medium
Tomato - 1 Large
Onion - 1 medium
Oil - 3tsp
Green chutney - 2tsp
Red Chili Powder - 1/2 tsp(add according to taste)
Salt - To taste
Curd - 1/2 cup
Coriander powder -1/4 tsp(optional)
Garam Masala - 1/4 tsp(optional)
Lime juice - 1/2 tsp
1. Cut the capsicum, tomato, onion and paneer in to 1 inch cubes.
2.In a large bowl mix all the marinade ingredients together thoroughly.
3. Add capsicum,onion & paneer,mix gently.Leave them aside for couple of hours.Add tomatoes just before frying.
4.In a non stick pan transfer everything except for the tomatoes and fry until the marinade is totally absorbed by the veggies and the paneer.
5.Skewer the vegetables with paneer alternately on the skewers.
6.Hold it on a high gas flame and roast them .As I had electric stove I've arranged the skewers on top the chapati grill and cooked them.
7.Roast it till the edges are nicely done.
8.Serve hot with green chutney.

Serve them hot with green chutney if you like it to be more spicy.

Do not fry tomatoes as they will be cooked and will become tender.
You may also grill this dish on a barbecue tray, by placing the skewers on the top rack position in the oven at 200 degrees centigrade on broil mode. Turn the skewers occasionally.

Cabbage Senaga pappu and tomato rasam is a delicious combination.Mom used to prepare this dish not very often but occasionally .Last week I've prepared sorakaya channa dal which tasted heavenly and my friend tahemeem has posted this recipe on her blog which motivated me to try it.You can find her recipe in this link cabbage-fry-with-chana-dal .
Cabbage - 1/2 (finely chopped)
Channa Dal - 3/4 cup(washed & soaked)
Garlic - 3 cloves
Onion -1 small
Green Chillies - 3-4(According to taste)
Turmeric - A pinch
Salt - to taste
Spring onion - 2 tsp(optional)
Cilantro - 4 tsp
Coriander powder -1/4 tsp(optional)
Cumin seeds - 1/4 tsp
Oil - 2-3tsp
1.Chop the cabbage,onions,green chillies,cilantro,spring onions,1 garlic clove.Crush rest of the garlic with little cumin seeds & keep them aside.
2.Boil channa dal until the dal is just half cooked ,its tastes good when the dal is crunchy & not soft for this dish especially.
3.Heat oil in a pan add cumin seeds once they start spluttering add onion,green chillies,garlic and saute them for 3-4 min.Now add turmeric,cabbage,spring onions and cook it covered for 5-8 min depending on the quantity.
4.Add channa dal and fry the cabbage until its cooked .Add rest of the crushed garlic with cumin,cilantro and mix it nicely.
Switch off the heat an enjoy the cabbage channa dal with rice/roti.Rasam goes very well with this dish.
Sharing this recipe with the event hosted by Aipi & Priya.
Recipe source:

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