Sunday, July 9, 2023

Black eyed peas fritters or Alasanda garelu

Black eyed peas fritters/Alasanda Garelu

Black eyed peas
Onion sliced 
Green chillies - to taste
Salt - to taste
Jeera - 1tsp
Saunf/fennel seeds - 1/2 tsp
Garlic - 3-4 cloves (adjust as per taste)
Oil to fry

To prepare:


Thursday, October 13, 2022


Given by in 2010 
but I saw this while going through comments.

Sunday, October 9, 2022

Tomato Senaga Pappu/Channa Dal Gravy

Health Facts:

Tomato is a rich source of antioxidants that have been proven to be effective against many forms of cancer. Daily consumption of tomato provides a great boost to health apart from improving the flavor of food. Tomatoes are a good source of vitamins A and C.
Abundant source of antioxidants
Prevents Gallstones
Reduces cholesterol and protects heart
Rich source of vitamins and minerals
Improves vision
Keeps gut healthy
Lowers hypertension
For healthy skin
Prevents urinary tract infections


Onion - 1 small chopped
Green Chili/Mirchi - 3-4 adjust to taste
Salt - Adjust to taste
Chili powder - 1 tsp adjust to taste
Tomatoes - 2 small chopped
Coriander/Cilantro - 3-4 tbsp - To garnish 
Oil - 3tsp
Jeera - 1/2 tsp
Coriander powder - 1 tsp
Jeera powder - 1/4 tsp - optional
Ginger Garlic paste - 1tsp
Chana Dal/Senaga Pappu - 1 cup(boiled 70%)


1. Heat oil in pan, add jeera, green chili.
2. After jeera & green chili splatter add onions and cook until translucent. Add Ginger garlic paste and cook for 2 min.
3. Add turmeric, mix. Add boiled channa dal and cook for 5 min.
4. Add tomatoes and cook for 10 min. Stir occasionally, add salt, chili powder, jeera powder, coriander powder.
5. Add chopped cilantro and switch off the flame. 

Ready to be served with rotis/pulkas or steamed rice.

Friday, February 22, 2013

Ragda Patties

Ragda patties is an Indian fast food item commonly seen in Mumbai. This dish has two parts ragda- the yellow piece curry and the patties - the potato cutlets. Iam great fan of all these chat items. I wanted to give a surprise to my husband by preparing this item.It was so much fun while preparing this as all the time i was wondering how this will turn out. This recipe is a bit time taking but i bet u its worth thetime after tasting it. 

For Ragda Filling
1 cup  dried white peas
1/4 tsp turmeric powder
21/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp tamarind (imli) , soaked
salt to taste

For the tempering (for ragda)1/4 tsp mustard seeds 
a pinch of asafoetida (hing)
2 tbsp oil

For patties
8- Beans
2 tbsp-chat masala
1/2 tbsp-jeera powder
21/2 -chilli powder
1tbsp-Daniya powder
Salt according to the taste
Corn flour-to make dry(qs)
Oil for shallow frying
(The above mentioned masalas amount can be increased or decreased according to the taste)

To serve
Katta meeta chutney

For Ragada 
  1. Soak the dried peas overnight.
  2. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
  3. Prepare the tempering by heating the oil, adding the mustard seeds, asafoetida and stirring till the mustard seeds crackle.
  4. Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker (grind some amount of peas to make it thicker).
  5. Simmer for 10 minutes and keep aside.

For Patties
1. Boil and peel the potato and keep aside
2. Now boil the carrots and beans and keep them aside.
3. In a boil smash the veggies and potatoes and to this mixture add all the masala.
4. just before preparing add corn flour and make them into round shape and shallow fry them

For Katta meeta chutney.
3tbsp-tamarind paste
1/2 tbsp-jeera powder
1/2 tbsp-chilli powder
salt to taste
(sugar and chilli powder quantity can be increased or decreased according to taste)

To serve
Place the patties on a plate.Now add the ragda to the side of the patties and on top of both of them add katta meet chutney and garnish with onions. Now the tasty ragda patties are ready to eat. 

Saturday, January 12, 2013

Keema/Minced meat Biryani

Got introduced to this yummy Biryani when I visited Hyderabad last time. I was surprised to know that Keema also can be used in Biryani preparation.It was a little spicy but tasted awesome.

Keema -1 lb Minced Lamb/Chicken washed
Rice 3 cups - washed and soaked for 40 min
Biryani masala - to taste(I use 3-4 tsp)
Salt - to taste
Red Chili powder -to taste(I use 1 tsp)
Green chillies- 4 slit into half lengthwise
Mint- half bunch washed and chopped finely
Coriander/Cilantro leaves - 1 cup washed and chopped finely
Dry spices - 1cardamom,1clove,1/4 inch cinnamon stick
Oil -2 tbsp
Curd - 1 1/2 cup
Onion - 1/2 finely chopped
Ginger garlic paste -2tsp
Fried onion -4 tbsp
Fresh Lime -1
Color - Optional

1. Heat oil in a pan and add all the dry spices , sauté for a min .Add onion, green chillies .
2.Once the onions turn brown ,add ginger garlic paste and mix until the raw smell disappears.
3.Add keema/ minced meat to the onion mixture and mix it. Add salt, red chili powder cook for few min.
4.Add Biryani masala(I prefer Shan biryani masala) , curd to the minced meat and cook on medium heat for about 10-15 min.
5.Meanwhile boil water in a wide pot , once the water starts boiling add salt and fresh lime juice.Add soaked rice to the water and cook until its 80% done .strain the rice into a colander and keep it aside.This whole process may take around 10-15min.
6.Once keema is 70% cooked taste and add if anything else is required.Lower the heat.Add pinch of color to 2 tsbp of water and keep it aside.
7.Its time to layer the keema and rice now.Keep half keema aside in a bowl .
8.Add mint,coriander leaves to the keema in pan ,add rice and then start the next layer by adding remaining keema ,mint, coriander, fried onion(I use the one we get in Indin store). Add rest of the rice and finish it off by adding mint,coriander,fried onion and color.
9.If it's small quantity I cook it in pan but you cook in the oven .
10.Cook the biryani on slow flame for 20-30 min depending on quantity.

If you choose to cook in the oven follow the same instructions for layering and set the oven temperature to 400 degrees and cook the biryani for 30 min.

Biryani is ready to be served with choice of any gravy/Raita.

Tuesday, January 8, 2013

Chili chicken

Chicken :1.5 pounds
Corn flour: 1/2 cup
Chilli powder (red): 2 1/2 spoons
Salt: To taste
Ginger garlic paste: 1 tb spoon
Coriander powder :1 tb spoon
Onion: 1
Soy sauce: To taste
Tomato sauce: To taste
Oil: Deep Fry

Procedure: 1.Take the chicken in a bowl and add corn flour, chilli powder, salt , ginger garlic paste, coriander powder and mix well (add little water if required for coating).
2.Marinate the chicken for an hour.
3.Add half beaten egg to the marinated chicken mix and deep fry in oil.
4.Heat little bit of oil in separate pan and add onions, chilies saute them for couple of minutes till they are wet. Now add soy and tomato sauce and mix them properly.
5.It's time to add fried chicken to the pan and mix well. Now chili chicken is ready to serve with your favorite beverage.
Enjoy the chicken

Wednesday, July 13, 2011

Beerakaya/Ridge gourd Pachadi/Pickle

Roti pachadi's/pickles can be prepared with any vegetable of your choice.Rolu/mortar is a bowl, typically made of hard wood, ceramic or stone.I remember my grand mom using this mortar/pestle to grind the pachadi and also make batter for vada's and idli's.The pachadi/pickle prepared by using pestle has its own taste , its delicious compared to the one ground in the blender.
Nutritional values:
Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. The nutritional value of gourd makes it suitable for maintaining optimum health, weight lose. It has excellent cooling properties.
Serves 2 , Preparation & Cooking time : 15min
Ridge gourd - 1 peeled and cubed
Garlic - 3 pods
Tomato - 1 (optional)
Red chilies - 2
Green chilies - 2
Peanuts - 3 tsp(optional)
Cilantro - 1/2 cup chopped(optional)
Tamarind pulp- 2tsp(if using fresh tamarind , if you are using store brought paste use 1/4 tsp)
For Tempering/Tadka:
Oil - 2 tsp
Mustard seeds - 1/4tsp
Channa dal - 1tsp
Urad dal - 1/2 tsp
Turmeric - a pinch (optional)
Curry Leaves - 2
1.Clean and cut tomatoes,ridge gourd,green chilies,cilantro.Heat 1 tsp oil in a pan , add green chilies,red chilies,peanuts.After they splutter add ridge gourd,garlic,tomato and cook them on medium heat for 5-8 min ridge gourd is 60% cooked .
2.Add chopped cilantro and cook the mixture for 2 min.Turn off the heat .
3.Once the mixture comes to room temperature ,blend the mixture by adding salt and tamarind pulp(you can make this pachadi/pickle into smooth paste or also coarse depending on your taste) .
4.Take a pan , add 1 tsp oil .Once the oil is hot add mustard seeds,curry leaves,channa dal,urad dal,turmeric,.Once the dals turn brown switch off the heat and add the tempering to the pickle.

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