Onion masala dosa| Ulli karam dosa |Yerra karam dosa

The region of rayalseema in Andhra pradesh is known for its spicy food.As you move towards the cities of guntur, nellore the food becomes spicier beyond imagination.Seriously it isn't for faint hearted.One such speciality is yerra karam dosa or in lay-mans terms onion masala dosa .It is also referred to as ulli karam dosa .A simple raw onion and spices paste when smeared with ghee on dosa elevates the taste of a humble dosa  to several notches higher.

Idli |Soft and spongy idli's made from idli rava

South Indian breakfast is incomplete without Idli and dosa.Idli is the healthiest breakfast option.What is idli? Steamed rice and lentil cakes are known as idli.Traditionally Idli is made with dosa batter.Soft,spongy idlis can be made with idli rava/cream of rice too. Idli rava looks similar to our regular rava and is easily available in Indian stores.Compared to regular idli's the idli's made from rava require less soaking and labour .All you have to do is grind the urad dal only.I have used standard cup for measuringYou can use any cup just remember to measure both the rava and urad dal with same cup.The ratio is 2;1 ,for 2 parts rava one part urad dal.

Until my grand mother was alive only regular idli's were made .But when my mother took over the kitchen she found the idli's made with idli rava more convenient and happily accepted by the folks at home.Since then these idlis became part of breakfast menu.My kids don't prefer idli in their lunch box,so I reserve it for weekends.Usually Friday is the idli day at home.Steaming hot idlis with piping hot sambar.....Life can't be better than this!!!  

Kairi ka dopyaza| Kairi gosht |Green mango and mutton curry

Kairi ka dopyaza/Kairi gosht /Green mango and mutton curry  is a traditional recipe from the states of Andhra and Telengana.As the name suggests dopyaza means loaded with onions.If you love the tang in your curries or you are a green mango lover then this curry is for you .Mutton is cooked with onions,spices and green mango(kairi) .Apart from the onions there are no supporting actors for this curry like coconut or cashew nut paste that give thickness to curries.So you cant expect thick makhni or a coconut  style gravy.You can always adjust the quantity of green mango based on how tangy you want this curry to be.It can be served with plain rice or any flat bread but I would highly recommend it with the former .Kairi dopyaza is literally "dump everything " style curry.The only part that is laborious is chopping the onion but a food processor makes the work easier.Try to cut onion as thinly as possible to reduce the cooking time. If you are looking for a vegetarian option with green mango then this Kari dal would perfectly fit in the menu. 

Palak pakoda|Spinach fritters

Pakoda/fritters are an inevitable part of Indian cuisine😍.I have seen some families where it is mandatory to have pakoda with evening tea.Pakoda/fritters are generally made with gram flour/besan batter.The choice is totally yours which vegetable you desire to add to it. potato,cauliflower,eggplant,onion are the common types pakoda which you come across .In India there will  be at least one famous shop at a street that sells these fritters.And lets not talk about the queue of the customers lining at the shop to have their share of fritters.

Nadia bara jhol /Coconut and lentil dumplings in a thick gravy

Hi everyone .After coming back from vacation I am lagging behind to blog.Its not that I am not cooking or not clicking ,cooking started from the very next day itself.I have oodles of drafts in laptop some dating back to as long as 3 months.Please stop !!!now before you start judging me on any parameters let me submit my explanation ,for example this Mango cake was the latest one but needed immediate publish as this was the mango season.Like this I can give you so many examples but I don't want to waste your time...):p

You can call me lazy or to be more sophisticated I am a looser when it comes to time management. If I am cooking I am spending hours in the kitchen or if I am browsing the Internet then stay glued to I pad for hours behind a recipe or a photography tutorial.Later on I lament that I don't get enough time to blog.Seriously??? When I retrospect my schedule for the day gone by I feel tremendously guilty that I had wasted my time .And question to my self was it necessary?Was that the need of the hour ?I should have spent my time more creatively. But calm down by saying to myself that "I had learnt so many things today".I was "happy" I enjoyed the "Me time".What else does any one want at the end of the day?-One happy soul.I must admit that If it wasn't for blogging I wouldn't have dared to explore so much whether in terms of cooking, photography or social media.Every day I get to learn new things and some hard truths.

Marag|Hyderabadi style mutton stew

Marag is a hyderabadi flavourful thin mutton stew ,usually served as a starter with sheermal or rumali roti at weddings.The city of Hyderabad is famous for its wide range of non vegetarian cuisine. The city of Nawab's true to its name is the home to the exquisite, aromatic "Hyderabadi dum biryani. The array of spices used in cooking traditional dishes imparts the eye catching colour and lip smacking flavour.The authentic hyderabadi cuisine is served in a typical hyderabadi Muslim wedding.

Malai chicken tikka biryani|How to make make chicken tikka biryani from scratch

Malai chicken tikka biryani is a variation of biryani with boneless chunks of chicken marinated in yogurt,cream and spices and served with aromatic flavourful biryani rice .A delectable biryani to break the monotony of a regular biryani.It is a good option for parties or celebrations

How to make Palak paneer from scratch | Spinach cooked with cottage cheese and indian spices|Restaurant style palak paneer from scratch

Palak paneer(spinach with cottage cheese) is the most sought after vegetarian curry .Tender leaves of palak(spinach) are cooked with spices and blended to puree and served with shallow fried pieces of paneer .It really goes well with any kind of Indian flat breads but tastes awesome with tandoori roti or naan.Palak paneer is a one pot curry and can be made under 30 minutes .

Veg kababs | Kala chana kebabs |whole bengal gram kebabs|Vegan kebabs

Vegetarian  and vegan food has become the food trend theses days .The credit for popularising veganfood or veganism goes to GMO  pasture/grain fed  poultry and the forced breeding of the cattle.Kala chana kebabs / veg kebabs are completely vegan and can be made in a jiff under 30 minutes if you have some boiled whole Bengal gram in hand .Whole legumes are rich in proteins and healthier way of adding proteins to diet.Its undoubtedly a crowd pleaser and can give a stiff competition to non veg appetisers.If you are catering for an  in house party make ahead the kebabs and just shallow fry before the dinner.Its best  served with imli Ki chutney(tamarind sauce) or a ketch up too would not be that bad.

Hyderabadi pathar ka gosht | How to cook Pathar ka gosht from scratch

Pathar ka gosht is one of the hyderabadi classic kebabs cooked on a heated granite slab .Pathar means 'stone' in Urdu and gosht refers to 'meat' ,hence the name pathar ka gosht.It is one of the delicacies of an authentic hyderabadi wedding .If you have been to Hyderabad(old city) there are selected shops that sell these rustic kebab's the authentic way - Grilled on  pathar (granite slab) .

Hyderabadi baghare baingan |Aubergines in a thick creamy sauce | How to make baghare baingan from scratch

The inevitable part of an authentic Hyderabadi biryani platter is Baghare baingan ,aubergines cooked in a creamy nutty sauce of coconut and peanuts.Baghare means tempering and baingan refers to aubergines.The tangy nutty ,silky gravy is served as an accompaniment to the biryani .But I personally like it with simple tempered rice or a chapati .

How to make meat balls in Indian style | Gola kabab | Mutton(lamb) meat balls | Indian style meat balls

We (my family ) are omnivore by choice .We love our non -vegetarian dishes as much as we enjoy the greens (vegetables ).But a major part of our heart leans towards the non -veg;) yup its in our blood I suppose .It's all in the genes .If a hearty vegetarian meal is served with a non veg side dish then every thing served gets swept up easily and a broad smile hangs on the kids face .Aah!! and that smile makes my effort worthy.

Spinach with lentils| Palak dal |Palakura pappu

 UPDATED POST WITH NEW PICTURES ON 13/12/16

Dal's /lentils are rich sources of plant protein,so I make it a weekly twice affair on our dining menu.Alhamdulillah I have a Dal loving family ,my kids enjoy Dal to the extent that they  literally end up  drinking it if it is a sambar or some soupy Dal ,provided that it is not spicy .

Spinach as you all of you know is a power house of nutrients ,besides adding an earthy flavour to Dal adorns it with good colour which makes it even more tempting .

Served as lunch along with baked cauliflower , fryums plain rice ,curd,that was really a  satisfying as well as a nourishing one .

INGREDIENTS

FOR DAL:

• 150 gms toor dal
• 1 C spinach(chopped)
• 1 tomato
• a goose berry size tamarind(optional)
• 1/2 tsp red chili powder /3-4 green chillies
• 1/4 tsp turmeric
• coriander leaves 
• salt to taste
• 1 tbsp oil 

    TEMPERING:

  

•  1/2 tsp mustard seeds
•  1/2 tsp cumin seeds
•  2-3  red chillies
•  hing a pinch 
•  2 sprigs curry leaves
• 2 tbsp oil

METHOD

1. Wash Dal ,chopped spinach .
2. In a pressure cooker add all the ingredients except salt mentioned under Dal .
3.  Add water 2 inch above the Dal level  and pressure cook on high for 1 whistle and on medium heat for 4 - 5 whistles  or until the dal is soft .
4. Allow the pressure to leave on its own .
5. using a lentil masher  mash dal until creamy.
6. Now add salt and water as per your need .
7. In a tadka pan add the list under tempering allow it to crackle and pour it over dal and close the lid  so that the aroma of tadka infuses in dal .
8. Serve with rice or chapati .  

old pic of the post

..............................HAPPY COOKING