Archive for ‘Vegetarian’

January 20, 2016

Anapaginjala Pulusu / Val beans in tamarind gravy

Anapaginjala pulusu is a traditional and healthy recipe from Rayalseema region in Andhra.  Anapaginjalu are Val Beans which go well with rice , roti and above all ragi sankati.




1. Onion, chopped  – 1 big
2. Tomato , chopped – 1 medium
3. Anapaginjalu – 300 g
4. Potato – 1 big
5. Dhaniyalu / coriander seeds – 3/4 tsp
6. Red Chilli – 10
7. Ground nuts , dry fried and husk removed – 2 tbsp
8. Garlic Cloves – 8
9. oil – 2 tbsp
10. Mustard seeds / aavalu – 1/2 tsp
11. Karvepaku / Curry leaves – 10
12. Turmeric powder – 1/4 tsp
13. Tamarind paste – 1 tbsp


Cook the beans in a pressure cooker with salt upto 4 whistles. Keep aside. Kindly do not drain the water.
In a pan, fry coriander seeds, Red chillies and peeled garlic for a minute. Add dry fried ground nuts to this and prepare a coarse powder in a blender. Keep this masala powder aside.

Heat oil, and add mustard seeds. Once they start to pop add curry leaves. To this, add chopped tomato pieces and fry till tomatoes become soft and mushy. Add the potato pieces to this and cook well. To this, add the pressure cooked beans along with required amount of water  and simmer for 3 minutes.

Add the masala powder and keep it covered for about 3minutes. Stir it in between . Remove the lid and pour the tamarind juice and salt. Mix well. Simmer for some time and switch off the flame once the gravy consistency is set. Garnish and serve hot.

January 6, 2016

Ragi Sankati / Finger Millet Dumplings

The Rice Ragi Balls is a super nutritious and an extremely healthy recipe. It is a traditional dish that I’ve been hearing from childhood, but never got a chance to taste it.
Finally…my MIL introduced this to me with Fish Pulusu as a side dish …n must say I was drooling for more. The combination with which these ragi balls are eaten makes the whole difference.
We usually prepare this with Natu kodi pulusu , Chicken Pulusu ,Fish Pulusu and Anapaginjala Pulusu.


Ingredients :

Ragi Flour – 1.5 to 2 cups
Rice – 1 cup (soaked for atleast 30min)
Water – 4 cups
Salt – as required


Cook rice in a pressure cooker upto 3 whistles  OR take a heavy bottomed vessel and boil 5 cups water. Add the soaked rice along with little salt.
Cook till the rice looks mashed.
Check if the rice still has water, else add 1/2 cup water . Add ragi flour to this (DO NOT MIX NOW) and close the lid.
After 5 to 10min, mix the ragi flour and cooked rice briskly.
Once done, make balls immediately by dipping your hands in a bowl of water.
Poke a hole in the centre of the ball and pour good amount of ghee in it.
Pinch the ball from the sides ,dip it in the ghee and then dip it in the side dish…n thats Ragi rice ball for you.



July 25, 2015

Rajma Chawal

Rajma Chawal is one of the most popular dishes in North India. I love cooking north indian dishes…and this particular dish I’ve learnt from my friend’s cook. This recipe is very easy and simple to prepare…n yes of course tastes yumm !


Ingredients :

1. Steamed Rice –  1cup

2. Rajma – 1 cup (soaked overnight & drain the water)

3. Tomato – 4 ,medium sized ( puree them without adding water )

4. Onion , chopped- 2, big sized

5. Ginger , finely chopped – 2tsp

6. Dhaniya Powder – 1 1/2 tsp

7. Red chilli Powder – 2 tsp

8.  Salt – as required

9. Amchur Powder – 1 tsp

10. Green Chillies – 2 , finely chopped

11. Jeera – 1tsp

12. Cloves – 4

13. Cinnamon stick – 1/2 inch


Pressure cook the soaked rajma for about 3 to 4 whistles and keep aside. Kindly do not drain the water.

Heat oil in a pressure cooker and add Jeera, Cinnamon stick, cloves and green chillies. To this add finely chopped ginger and saute for few seconds and add onions . Fry these till pink.

To this add the tomato puree . Mix well . Now, add Red chilli powder, dhaniya powder ,amchur powder and salt. Cook till there is no raw smell. Then, simmer and allow it to cook for some more time. Add the rajma along with the cooked water. Bring it to a boil and pressure cook for 1 whistle. Check if the curry is semi thick in gravy.

Once done, garnish with coriander leaves and serve hot with steamed rice.

July 13, 2015

Soya Palak Curry

Most of the days…I’m always in search of recipes where palak can be added. I’ve come across few recipes online and as usual have mixed 2 to 3 recipes and here it is the final version 🙂
This recipe is very simple n easy to prepare….tastes really yumm !

Ingredients :

1. Onions chopped – 2 medium

2. Jeera Powder – 1 tsp

3. Dhaniya powder – 1 tsp

4.Haldi / turmeric powder  – big pinch

5. Red Chilli Powder – 1/2 tsp

6. Jeera powder – 1/2 tsp

7. Amchur Powder – 1/2 tsp

8. Ginger Garlic Paste – 1 tsp

9. Soya Chunks – 1 cup

( Put the soya chunks in luke warm water for a minute and squeeze the water out. Repeat this twice )

10. Pudina Chutney (optional ) – 1 to 2 tsp

11. Palak Paste – 1 to 1 1/2 cup

Method to prepare palak paste :

Wash the leaves. Add these leaves to boiled water .Let it sit for for 5 min. Drain the water and grind the leaves to a fine paste.

Method to cook :

Heat oil and add Jeera . Then add onions and cook well. Add Dhaniya powder , turmeric, red chilli powder and amchur powder .cook well .

Add Ginger garlic paste and cook till the raw smell vanishes. Now, add soya chunks and mix well. Close the lid and allow it to get well cooked.
Once done, add palak paste . Mix well and close the lid for 2 minutes. Then, add pudding chutney (optional) and mix well.

Serve hot with roti .

March 11, 2015

Simple Paneer Wrap

I always had a feeling in mind that making a wrap was time consuming. Mixed up few recipes online as usual and finally I tried this simple paneer wrap. My family loves wraps n frankies. They are perfect for kid’s lunch box or breakfast .

I’ve used wheat flour and I always avoid maida coz of its disadvantages.

simple paneer wrap


1. All purpose flour  /wheat flour -1 cup
2.Salt to taste
3. Oil- ½ tspn
4. Paneer(sliced) – 1 cup
5.Green Capsicum(sliced)- 1 cup
6. Red Capsicum(sliced)- 1 cup
7. Cumin seeds- ½ tspn
8. Onions(sliced) -1 cup
9. Tomatoes- 1 cup
10.Ginger Garlic paste -1 tsp
11. Turmeric -½ tsp
12. Red chilly powder -1 tsp
13. Coriander powder- ½ tsp
14. Coriander leaves -1 bunch
15. Cabbage lettuce- 3-4
16. Green chillies- 1 tsp
17. Vinegar as required


In a bowl take wheat flour, salt, water and some oil to make a dough and rest it for 10 mins.
For preparation of stuffing :

In a hot pan first add oil, cumin seeds, sliced onions and salt and saute them, add tomatoes, ginger garlic paste, turmeric and cook it well.
Once the tomatoes are mashed, add red chilly powder, coriander powder, bell peppers and fry them for 2 mins.
Now add paneer and coriander leaves. After mixing just switch off the flame.

Now Make fine thin roti’s and roast them on hot tavva with some oil on it.

For stuffing , place the roti on a clean flat surface . Place the cabbage lettuce on the roti and fill it with the paneer stuffing. Add finely chopped green chillies soaked in vinegar, sliced onions and roll it up tightly and serve hot with your favourite sauce .

March 10, 2015

Anapakaya Pulusu / Bottle gourd stew in tamarind gravy

                           Anapakaya pulusu is a stew prepared with bottle gourd in tamarind gravy. It is served with mudda pappu i.e. plain tur dal and steamed rice. This is also called as ‘ Anapakaya Dappalam ‘. It tastes sweet and tangy.  Anapakaya pulusu is a famous recipe in Andhra Pradesh and the recipe I’m posting today is one of the easiest .

Anapakaya pulusu


1. Lauki / anapakaya pieces / bottle gourd  (peeled & cubed)- 1 medium size

2. Onion ,sliced – 1 medium

3. Green chillies ,slit -2

4. Garlic pods, crushed – 3

5. Red chilli powder – 1tsp

6. Jeera / cumin seeds – 1/4 tsp

7. Aavalu / mustard seeds – 1/4tsp

8. Dry red chillies- 2

9. Curry leaves – 6 to 7

10. Sugar – 1tsp / Jaggery – small piece

11. Tamarind – small lemon size (soak in warm water for about 10 min and squeeze the juice)

12. Cilantro leaves for garnish

Ingredients for mudda pappu :

Kandi pappu / tur dal – 1/2 cup

salt to taste

pinch of turmeric

Method :

Preparation of mudda pappu :

Pressure cook tur dal adding 1 cup water and salt. Once done, mash it to a smooth paste.

Preparation of anapakaya pulusu :

Heat oil, add dry red chillies and fry them for few seconds. Then, add mustard seeds, crushed garlic pods, cumin seeds ,curry leaves and fry again.

Add sliced onions and green chillies. Saute till onions turn pink. Add bottle gourd pieces with salt and turmeric . Mix well and cover & allow it to get cooked for about 15min.

Add the tamarind extract along with 1 3/4 cup water(depending on the consistency you require) . Mix well. Add red chilli powder , jaggery and mix well.

Cover and cook for another 10minutes on medium flame. Garnish with cilantro leaves.

Serve hot with rice and mudda pappu. (mix little mudda pappu and anapakaya pulusu with rice . Tastes best with this combination ).

March 2, 2015

Vankayi Nuvvula Masala / Brinjals in sesame sauce

Vankayi Nuvvula Masala is a classic Andhra brinjal recipe prepared for special occasions at home. I’ve tried my hands on this recipe quite a number of times but was not satisfied. Finally, I adapted this recipe from my mom and  sailu’s kitchen , and yessss….this time I was successful in getting it yumm !

This goes well with rice and rotis.

vankayi nuvvula masala

Ingredients :

1. Purple brinjals – 250 g

2. Onion sliced – 1 large

3. Green Chillies -3 to 4

4. Oil – 2 tbsp

5. White sesame seeds / nuvvulu – 2 tbsp (dry roast them)

6. Gasagasalu / khus khus – 1tbsp (dry roast them)

7. Curry leaves – few

8. Jeera / Cumin seeds – 1/2 tsp

9. Ginger garlic paste – 1 tsp

10. Red chilli powder – 1/2 tsp

11. Haldi /turmeric – 1/4 tsp

12. Jeera powder – 1/2 tsp

13. Dhaniya powder – 1 tsp

14. Salt to taste.


Firstly, make  ‘ + ‘ quarters on all brinjals and place them in salted water. Keep it aside for 10 min.

Meanwhile ,Grind the lightly dry roasted sesame and poppy seeds to a fine paste. Keep this aside.

Add 1 tbsp of oil in a vessel and roast the brinjals for about 8 to 10 min till they turn brown. See that the brinjal gets roasted properly. Remove the roasted brinjals and keep them aside.

In the same vessel, add onions and green chillies . Saute them for about 5min on a medium flame. Once done, cool it and  grind this to a fine paste. Keep it aside.

Now, in the same vessel add remaining oil and add jeera. Once the jeera starts to splutter, add curry leaves and onion – green chilli paste.  Saute till it is well cooked and add ginger garlic paste. Once the raw smell of the ginger garlic paste is gone, add the sesame -poppy seeds paste. Cook this for about 4 to 5min.

Add red chilli powder ,salt, haldi ,dhaniya powder and mix well. Then add, 2 cups of water and bring the gravy to boil.

Now, reduce the flame and add the well roasted brinjals . Allow to simmer for about 10min. Once the curry thickens, turn off the heat.

September 15, 2012

Palak Roti / Spinach Roti

Preparation Time : 15 to 20 min

Cooking Time : 5 to 10min

Makes : 10 rotis depending on the size


1. Wheat flour / Atta – 1 cup

2. Small bunch of spinach – 1

3. Salt as required.

4. Green Mirchis – 4


Clean the spinach very well and boil it for 3 min adding little salt and a big pinch haldi/turmeric .

Do not boil too much . Once done, squeeze out all the water .Cool and blend it to a fine puree .

Add salt to the wheat flour and mix well. To this add the spinach puree and prepare a soft dough.If needed and enough water to make a soft dough and cover it for 10 to 15min.

Divide into equal-sized balls. Roll out each and cook on a tawa or griddle until both sides are golden brown.

After removing from fire, pat ghee / butter on both sides and keep covered to maintain softness.

Serve warm with curd, gravy or pickle of your choice.

Linking this to Kaveri’s SHOW ME UR HITS Eventand Sangee’s SHOW ME UR HITS Event

August 29, 2012

Aloo Curry (Dry) – South Indian Style

This is a very delicious , simple and easy potato recipe to prepare. This is one of my family’s favorite aloo dish.

Preparation Time : upto 10min

Cooking Time : 20 min

Serves : 3


1. Potatoes , medium sized – 4 (washed, boiled , peeled and mashed)

2. Onions , sliced thinly – 2 medium

3. Turmeric powder – little less than 1/2 tsp

4. Salt – as required

5. Red chilli powder – 2 tsp

6. Seasoning :

Senagapappu / Channa dal / Bengal gram dal – 1 tsp

Minapappu / urad dal – 1 tsp

Mustard seeds / Aavalu – 1 tsp

Cumin seeds / Jeera – 1 tsp

Karvepaku / curry leaves – few

7. Coriander leaves, chopped – few for garnishing.


In a bowl, add the mashed potatoes , salt,turmeric powder and red chilli powder and mix well. Keep aside.

Heat 2 tbsp oil in a kadai , add seasoning and sauté for some time. do not fry too much. To this add onions and sauté till transparent. Add the mashed potato mixture to this and mix well . On a low to medium flame, allow it to get cooked for about 10 to 13 min. Keep mixing in between and keep checking that it doesnt get burnt. Once done, switch off the flame and garnish with chopped coriander leaves.

Serve hot with rice.

August 24, 2012

Corn Palak Curry

Preparation time : 10 min

Cooking time : 40 min

Serves : 3 to 4


1. Spinach – 1 1/2 cups (washed and chopped)

2. Onion, chopped – 1/2 cup

3. Tomatoes, chopped – 1 cup

4. Corn -1/2 cup

5. Green chillies -2 slit length wise

6. Ginger paste- 1/4 tsp

7. Coriander powder- 1/2 tsp

8. Amchur – 2 pinches

9. Cumin seeds- 1/4 tsp

10. Turmeric powder -1/4 tsp

11.Chilli powder – 1/2 tsp

12. Bay leaves -1

13. Oil -1 tsp

14. Butter-1/2 tsp

15. Salt to taste

16. garam masala – a big pinch


Heat  a tablespoon of oil in a kadai and fry the onions till golden brown.Then add the chopped tomatoes and green chillies.Cook for 3-4 mins. Once the tomatoes are well cooked add the chopped spinach and cook for 5 mins.
Allow the mixture to cool and blend it to a puree. Keep aside.
Add butter in a pan and add cumin seeds.Once the seeds start to splutter ,add the bay leaf,ginger paste,turmeric,red chilli powder,coriander powder,amchur,garam masala.Fry them for 5 mins. Add the corn to the fried masala and then let the corn cook for 3 mins.
Add the spinach paste to this and cook for 15 mins.

Serve hot with rotis.

Linking this recipe to Jagruti’s SUPER FOOD SUPER POWER EVENT


Linking this to Kaveri’s SHOW ME UR HITS Eventand Sangee’s SHOW ME UR HITS Event

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