Avari kudum ( steamed urad dal dumplings)

Hai all thanks for liking , commenting n following my blog. This is my all time favourite. It is south Indians traditional breakfast. When some one got ill then in our place they used to feed this with ghee to regain their strength.

Preparation time : 5hrs

Cooking time : 10 mins

Total time : 5 hr 10 mins

Ingredients :

  • Urad dal : 500 GM’s
  • Salt to taste

Method :

  • Soak urad dal for 4 hrs.
  • After 4 hrs clean the dal n grind it as idly batter.
  • While grinding add salt.
  • Take a steamer r idly cooker.
  • If u r having 4 idly moulds in ur plate.
  • Take a large thin white cloth so that whole plate cover the cloth.
  • Pour the batter n close it with same cloth if it is large enough r with another cloth.
  • Repeat the same with all plates.
  • In medium flame cook it for 5 mins.
  • See once aviri kudum cooked evenly if not cook it for another 2 mins.
  • This will be served with ghee .
  • Any spicy powder will be good for this kudum r u can use red garlic chilli powder which I have recipe earlier.

Note :

See that when we pour batter it spread evenly.


           Veg Keema rice

Hai all. Thanks for liking,commenting, n following my blog. Today I am posting veg Keema rice. I tasted this dish at friend’s restaurant. I asked the chef n prepared it at home n came exact taste. this is easy to prepare.

Preparation time :     25 mins

Cooking time :            15 mins

Total time :                  40 mins

Ingredients :

  • Soya granules         : 200 GM’s
  • Cooked Rice            :  4 cups
  • Onions medium     : 4
  • Green chillies         : 4
  • Ginger garlic paste : 1 tbsp
  • Curd                          : 1 tsp
  • Turmeric powder   : 1/4 tsp
  • Chilli powder           : 2 tsp
  • Garam masala         : 1 tsp
  • Mint leaves              : 1 bunch
  • Fresh coriander      : 3 tbsp
  • Oil                               : 2 tbsp
  • Bay leaves                 : 2
  • Cloves                        : 4
  • Bay stick                   : 2( in inches)
  • Cumin seeds(jeera) : 2 tbsp
  • Salt to taste.

For curd chutney:

  • Curd                  : 1 cup
  • Onion small     : 1
  • Chilli powder  : 1 pinch
  • Salt to taste.

Method :

  • Keep soya granules in hot water for 5 mins.
  • Squeeze granules n take them in mixer jar n grind finely.
  • Finely Chop onion’s.
  • Heat the pan add oil.
  • Add all masalas when started spluttering add mint leaves.
  • Add onions, green chillies keep in medium flame n stir.
  • When onions r 3/4 the cooked add ginger garlic paste n stir for 1 min.
  • Add soya granules paste n curd.
  • Fry for five mins add salt n again stir.
  • Spread the whole evenly in pan n stir occasionally.
  • When it comes to semi dry add chilli powder, garam masala n stir.
  • When it almost become dry add rice n salt for rice mix well by stirring.
  • Keep in low flame place a lid n leave it for 3 mins.
  • Stir for mixing n leave for 2 mins.
  • Remove from flame n garnish with fresh coriander.

For chutney :

  • Finely chop onion’s.
  • Whisk curd n add salt.
  • Add onions n mix well.
  • Granish with chilli powder.

Note :

See that soya granules r not over cooked when kept in hot water.

        Coriander pickle

Hai all. Thanks for liking, commenting, n following my blog. Today I am posting coriander pickle. We can store it for 2 months if we keep it in refrigerator. I learnt this pickle from my mom n I moderate according to my husband’s taste. This is liked by every one in my circle.

Preparation time              : 20 mins

Cooking time                      : 15 mins

Total time                             : 35 mins

Ingredients :

  • Fresh coriander big   : 2 bunches
  • Chilli powder               : 1 1/2 cups
  • Turmeric                       : 1/4 tsp
  • Salt                                  : 3/4 cup
  • Tamarind pulp              : 2 tbsps
  • Mustard powder           : 2 tsps
  • Fenugreek powder        : 1/4 tsp
  • Garlic pod’s                     : 6 to 7
  • Oil                                      1/2 cup

For Tempering :

  • Oil                                   : 1 1/2 cups
  • Channa dal(Bengal gram) : 2 tbsp
  • Urad dal (black gram)        : 1tbsp
  • Mustard seeds                     :1tbsp

Method :

  • Finely chop fresh coriander.
  • Clean n semi dry coriander for 10 mins on a thin cloth.
  • Heat kadai r pan n add oil.
  • Take clean n dry ( it should not be wet) vessel keep it a side
  • Put 1/2 (r how much the oil can fry coriander at a time) of coriander. Stir continuesly to fry evenly.
  • when Coriander lessen spluttering( it will take approximately 2 to 3 mins) remove n keep in vessel( which u kept aside).
  • Add remaining coriander to fry. Repeat the same.
  • If oil remain in pan leave it we will use again.
  • Add all the ingredients to fried coriander n mix well with dry spoon r stick.
  • Now in same pan add 1 1/2 cup oil.
  • After heating oil add all Tempering. Stir continuesly.
  • When mustard seeds start spluttering remove from flame.
  • Pour all at a time in coriander vessel.
  • Mix well n let it cool.
  • Store in glass jar n keep in refrigerator.

Note :

Take care at the time of cleaning coriander.

             Prawn fry

Hai all. Thanks for liking, following n commenting on my blog. This is my first non – veg dish I cooked when I started cooking. 

Preparation time     : 30 mins

Cooking time            : 20 mins

Total time                  : 50 mins

Cleaning :

  • Vinegar           : 2 tbsp
  • Turmeric        : 1 tbsp
  • Salt                  : 1/2 tsp

Ingredients :

  • Prawns                    : 1kg
  • Onions medium     : 4
  • Green chillies         : 4
  • Ginger garlic paste : 1 tbsp
  • Cashew nuts (split) : 15
  • Cloves                      : 5
  • Bay stick                 : 2 (1 inch)
  • Cumin seeds(Jeera) : 1 tsp
  • Mint leaves            : 8 to 10
  • Coriander fresh    : 2 tsp
  • Turmeric                : 1 tsp
  • Red chilli powder : 3 tsp
  • Garam masala      : 1tsp
  • Salt to taste
  • Oil                           : 3 tbsp

    For masala :

    • Dry coconut pieces         : 1/4 cup
    • Poppy seeds                     : 1 tbsp
    • Sesame seeds                   : 1tbsp

      Method :

      • Remove the dark vein from back of the prawn.
      • Wash throughlly n add vinegar, salt n turmeric n again wash in fresh water  3 times.
      • Take prawns in a kadai r pan (not non – stick). 
      • Keep it in medium flame. When prawns started leaving water add turmeric n ginger garlic paste.
      • Stir Place a lid a leave it upto water  3/4 evaporates in pan.
      • Mean while Add all masala in a mixer n grind it into a paste.
      • Finely chop onions.
      • Slit green chillies n cut into 1 inch pieces.
      • Now leave prawns to cook openly by removing the lid.
      • Occasionally stir the prawns to cook evenly. No need of adding water. The water which prawns leave is enough to cook them.
      • Heat a non – stick pan add oil.
      • Add bay stick, cloves n jeera.
      • When cloves start spluttering add mint leaves.
      • Add chopped onions, cashews( adding cashews now only will give different taste n trust me it will enhance prawn fry taste.), green chillies.
      • Stir n place a lid n lower the flame.
      • Meanwhile see if prawns water evaporates 3/4 n now add salt(which will be sufficient for prawns) n 1 tsp red chilli powder.
      • Stir n let all the water evaporates. Remove from flame keep aside.
      • Remove lid from onions pan n stir add lil salt for onions n stir. Cover the lid again.
      • When onions r cooked 3/4 add prawns. Pour 1/4 cup of water in prawns pan so that all the masala left while cooking prawns will leave the pan. Add that masala water also to onions.
      • After adding prawns don’t cover pan with lid. 
      • With stick r long spoon(what ever u r using to stir) stir n see that the prawn curry is spread evenly.
      • After 5 mins add  masala to the dish. Stir n spread evenly.
      • Add remaining Chilli powder, garam masala, salt. Stir n spread evenly.
      • When the prawns fry gets dry n start leaving oil remove from flame.
      • Garnish with fresh coriander n  fried almonds(optional).

      Note :

      If we take 1 kg prawns after removing shell we will get only 600 grams of prawns.

      When prawn fry comes to semi dry stir continuesly to avoid burning.

                  Red Chilli Egg

        Hai all. Thanks for liking ,following n commenting on my blog. First happy new year to all. This is the first recipe in this year. This is the easiest dish. we can prepare this  in 5 mins. 

        Preparation time   :   2 mins

        Cooking time           :  3 mins

        Total time                 : 5 mins

        Ingredients :

        • Boiled eggs                          : 4
        • Garlic red chilli powder   : 2 tsp
        • Turmeric powder              : 1/2 tsp
        • Oil                                          : 1 tsp

        For garnishing :

        • Fresh Coriander leaves       : 1 tsp

        Method :

        • After heating the pan add oil n turmeric powder.
        • After heating keep flame low n add eggs slitting them.
        • Fry the eggs till it comes golden colour all sides stirring continuesly.
        • Add garlic red chilli powder stir for 1 min.
        • Remove from flame n garnish with fresh coriander.

        Note :

        The garlic red chilli powder I mentioned above u can see how to prepare in my previous recipes. According to ur spice u can add less r more garlic red chilli powder.

        This will be tasty with rice n ghee. If u want for rotis after sauteing eggs cut the eggs into pieces n add garlic red chilli powder.


        First a big thanku for liking n following my blog n commenting on my recipes. 

        One of my friend suggested me to post my recipes weekly twice n. I liked the idea. 

        So from now onwards I will post my recipes on TUESDAY and FRIDAY.

        I think it will be ok to all. If not tell me I will try to post daily.

        Menthikura vundalu       (Fenugreek balls)

        Hai thanks for liking n following my blog.today i am posting another dish came from my family. U should have to spend some time to prepare this dish. Mainly for balls because we r making small balls n it will take time. In joint family where there will be 10 n more then it will be easy if some one helps u but if no one r there to help then u must have time n patience. But if u taste this dish then u will not leave it for sure. Mainly children now a days if we say about green vegetables they will make faces. In this they will love n can’t find leaves n it will be good for both rice n roti. Generally there is a saying that south Indians will live to eat. Yes we love to eat n will give lot of variations to our dishes. I tried it in pizza also. I loved it.

        Preparation time          : 20 mins

        Cooking time                 : 25 mins

        Total time                       : 45 mins

        Serves                             : 5 members



        Ingredients :

        • Onions medium         : 4 to 5
        • Fenugreek leaves       : 1cup
        • Chilli powder              : 1/4 tsp
        • Cumin seeds                : 1 tsp
        • Salt to taste
        • Oil                                  : 3 tbsp

        For balls :

        • Besan ( gram flour)      : 250 GM’s
        • Chilli powder                 : 1/2 tsp
        • Turmeric                        : 1/4 tsp
        • Garam masala               : 1 pinch
        • Ginger garlic paste       : 1/2 tsp
        • Water for kneading
        • Salt to taste

        Method :

        • Mix all the ball making ingredients in a bowl without lumps.
        • Add little little water n make it as chapati dough.
        • Make 1/2 inch small balls as u see in picture.
        • Keep aside
        • Finely chop onion’s.
        • After heating pan r kadai pour oil n add cumin seeds.
        • Add onions n balls.
        • Add lil salt for onions to cook fastly.
        • Keep flame in medium n place a lid on pan.
        • Stir occasionally n let it cook.
        • Clean the fenugreek leaves n keep aside.
        • When balls r 3/4 cooked ( take a ball n break it u can see a lil bit of rawness in middle of ball).
        • Then add fenugreek leaves reduce flame to low.
        • Stir n add salt for leaves.
        • Add chilli powder stir n remove the lid.
        • Fry it without lid from now
        • Stir occasionally n let the leaves fry.
        • When The dish is dry n started leaving oil remove from flame.
        • Methi balls r ready to serve.

        Note :

        While making balls add water lil to gram flour because gram flour will abserve water so be careful while kneading balls dough.