Friday, February 27, 2015

Egg Fried Rice is a very simple and popular Indo Chinese recipe.This recipe is made with eggs, capsicum, onions. You can also use spring onions too. If you have leftover rice, you can use that too. The rice has to be cooled to room temperature as adding hot rice will make the rice stick to each other.


  •   Oil/olive oil - 3 tbsp
  •   Cooked Basmathi rice - 2 cups
  •   Eggs-4
  •   Onion (chopped)- 1/2 cup
  •   Cabbage-1/4 cup
  •   Garam masala powder-1 tsp
  •   Carrot - finally chopped-1/2 cup
  •   Capsicum-1/2 cup
  •   Cilantro-1/4 cup
  •   Pepper powder-1 tsp
  •   Soya sauce - 2 tsp
  •    Salt -as needed
How to prepare:
  1. Heat pan add oil,when oil gets heated add green chilies, onions and fry till they are golden brown.
  2. Add the beaten eggs and stir fry the eggs. Stir the eggs. Make sure to make small pieces of the egg.
  3. Now add the finely chopped cabbage and carrot, Fry  for a 1 or 2 mins.
  4. Now add the finely long sliced capsicum. Fry for another  1/2 min on a medium flame.
  5. Add the garam masala and pepper powder. Stir well.
  6.  Add cooked rice. Stir veggies and rice so that the rice does not break into pieces. Add salt. Keep on stirring lightly till the rice and veggies have mixed well.
  7. We can also use 1 tsp of lemon juice, for extra taste.
  8. Garnish with coriander and serve This fried rice is good with out any side dishes.
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Tuesday, February 24, 2015

Making of Apple Avakaya with Green Apple ins very easy process.This pickle like andhra style and it is very tasty and healthy.


  • Green apple-1(medium)and it is very tasty and healthy
  • Red chili powder-5 tsp
  • Mustard powder-3 tsp
  • Methi powder-1 tsp(Dry roasted and grind to powder)
  • Salt-2 tsp(to salt)
  • Oil-1/4 cup
  • Lemon juice-2 tsp

How to prepare:-

  • Wash and dry green apple,cut into cube shaped pieces.
  • Now add salt,red chili powder,methi powder,mustard powder,lemon juice and oil, mix well.
  • Serve the pickle after 1 day, so that all the flavors get absorbed.
  •  Serve with hot rice.

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Tuesday, February 17, 2015

Hyderbad Dum Biryani made in oven  is a technique of cooking in steam by not allowing the steam to pass. Hyderabadi Biryani in which chicken marinated and partially cooked basmati rice are layered and cooked on dum or slow flame along with herbs and spices. 


  • Chicken (large or medium pieces)-1 kg or 2 lb(washed and drained)
  • Onions(into thin slices)-2
  • Ghee-1tbsp
  • Ginger garlic paste-1 tbsp
  • Oil-6 tbsp
  • Yogurt-1 cup
  • Coriander(chopped)1 cup
  • Salt-to taste
  • Food color-optional
  • Lemon-1

For the Rice Preparation-

  • Basmathi rice(best quality)-4 cups
  • Cloves-8
  • Cardamom-4
  • Cinnamon stick-1 "
  • Bay leaf-5
  • Oil-1 tbsp
  • Shahi jeera-1 tsp
  • Star anise-1 flower
  • Mace-1 
  • Salt-(adjust to taste)
  • Water-As required

Biryani masala powder:

  • Cardamon-4
  • Cinnamon-2"
  • cloves-15
  • Fennel seeds-1 tsp
  • Shahjeera-1 tsp
  • Mace-8 
  • Staranise-1
  • Peppercorn-10
  • Dry roast all the spices on a low flame, till nice aroma comes from it and make into p

For Marinating Chicken:

  • Yogurt-1 cup
  • Green chilies-6
  • Ginger garlic paste-2 tbsp
  • Biyani masala powder
  • Red chili powder-1 tbsp
  • Coriander powder-1 tbsp
  • Coriander chopped-1 cup
  • Lemon-1
  • Salt- to taste 

How to prepare Rice:

  1. Marinate chicken with all the ingredients(For marinating chicken) along with biryani masala powder.Keep aside for at least 2 hrs.
  2. Wash the rice add enough water to fully cover at least 4" over the surface of rice and soak basmathi rice in water for at least 30 min.Add salt,Cloves,Cardamom,Cinnamon stick,Bay leaf,Oil,Shahi jeera,Star anise,Mace.Cook the rice till it is 60% cooked.That means if you hold few grains and press between tumb and forefinger it should be hard enough and also it should be mashed when you press.Drain water.
  3. Heat 3 tbsp of oil in a pan add 1/2 amount of onions slices,fry till they are golden brown(caramelized).Drain and keep aside on a paper towel for later use.
  4. Heat remaining oil in a pan,add Remaining onion slices fry till they are golden brown, and also add ginger garlic paste fry till raw smell leaves.
  5. Then add Marinated chicken. Keep cooking for 10 to 15 mins on low to medium flame.
  6. Now add lime juice, coriander and salt to taste. Mix well.
  7. If you are using the food coloring, take 2 cups of rice add food color(orange or yellow)whar ever you like, mix the rice till all the grains are well colored and keep aside for 10 minutes after you can mix all the rice together in a bowl for use in the next step.
  8. Grease a deep baking dish with ghee and evenly layer the cooked rice and chicken with gravy. least 2 layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly with silver foil. 
  9. Preheat oven set at 350 F/ 180 C  for 20 minutes.Turn off the oven and let the dish sit in the oven till you serve.
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Thursday, February 12, 2015

Chamadumpa pulusu is a traditional dish of Andhra Pradesh.Chamagadda/Arbi/Taro root is a spicy stew cooked with chilies,seasoning,tamarind juice and sweetened by jaggery. 


  • Arbi/chemadumpa/Tato Root-300 gm or 1/4 kg
  • Onion(chopped)-1
  • Green chilies-4
  • Gingerlic paste-1 tsp-
  • Salt-To taste
  • Red chili powder-1 tsp
  • Turmeric powder-1/4 tsp
  • Coriander-To garnish
  • Tamarind-small lemon size(Ectract juice)
  • Coriander powder-1 tsp
  • Jaggery or sugar-1 tsp
  • Oil-2 tbsp

For the tadka/popu:

  • Curry leaves- 1 spring
  • Dry red chilies-2
  • Cumin seeds-1/4 tsp
  • Mustard seeds-1/4 spoon
  • Mentulu/menthi seeds fenugreek seeds-1/4 tsp

How to prepare:

  1. Boil arbi/taro root, peel of the skin and cut into medium size pieces.
  2. Add oil in a pan to this add 2 dry red chilies,mustard seed,menthi seeds,cumin seeds and curry leaves, fry till nice flavors comes out.
  3. Then add ginger garlic paste and fry oil for few seconds till raw smell leaves.
  4. Add chopped onions,green chilies fry till they turn to  golden brown color.
  5. Now add arbi/taro Root,salt,red chili powder,turmeric powder,coriander powder and fry for 5 mins.
  6. Add tamarind extract along with 3 cups of water and jaggery.
  7. Check for salt, cook on a low to medium flame for 15 to 20 mins till pulusu consistency or gravy consistency.
  8. Garnish with coriander leaves and serve hot with Rice.
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Tuesday, February 10, 2015

We know that fruits and vegetables we consume are full of pesticides sprayed during seed germination and in growing.So much of our fresh fruits and vegetables are covered with wax coated are getting more common day by day in our daily life cycle.There is a simple and cheap trick that can help you get rid of chemicals and wax coating from your fruits and vegetables. You can simply wash your fresh produce in distilled white vineger and water solution.Soak your veggies and fruits in a solution of 10% vinegar to 90% water and soak for about 15 to 20 min's, then rinse with fresh water.


Monday, February 09, 2015

Chola palak  is very healthy dish because of combination of  spinach and chola, Palak is high in iron while chana is rich in protein.Palak and Kabuli Channa taste awesome when put together.
  • Chick Pea-1 cup(boiled and keed aside)
  • Spinached(chopped)-3 cups
  • Tomatoes(chopped)-3 
  • Ginger&garlic paste-1 tsp
  • Green chillies-2
  • Oil-3 tbsp
  • Butter-1 tbsp
  • cumin seed-1 tsp
  • coriander powder (dhania)-1 tbsp
  • Turmeric-1/4 tsp
  • Red chilli powder-1/2 tsp
  • Salt-To taste
  • Garam masala-1/4 to 1/2 tsp
How to prepare:
  1. First soak the chola for overnight.
  2. Pressure cook chola or chickpea till they are soft(it will take 10 to 15 mins for pressure cook).
  3. Blend the tomatoes and chilies to make a puree.
  4. Heat oil in pan, add cumin seeds.when cumin seeds cracks add ginger garlic paste, fry till the raw smell leaves.Add tomato puree,coriander powder,red chili powder,turmeric powder and cook on a low to medium heat till oil separates from tamoto mixture.
  5. Now add spinach, salt and 11/2 cup water.Cook on medium to low heat for 10 min's.
  6. Now add chola or chick peas, add little more water if needed.Cook for 10 min's or cook until to get gravy consistency.
  7. Add Butter(optional) and cook for another 3 min's
  8. Add garam masala and serve hot with roti,chapathi,naan and rice variety.
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Thursday, February 05, 2015

Tomato pappu is red lentil soup recipe.Tomato Dal/Thakali Paruppu Kulambu/Tomato Pappu/ Andhra Tomato Dal is  a simple and tasty dish popular in South India.


  • Toor dal or kandi pappu-1 cup(pressure cook for 3 whistles or until lightly soft)
  • Green chillies-3
  • Tomatoes-2(chopped)
  • Onion-chopped(long slices)
  • Turmeric powder-1/4 tsp
  • Chilli powder-1/2 tsp
  • For the tempering/poppu
  • Oil-1 tbsp

For the Tadka/Poppu

  • Mustard seeds-1/2 tsp
  • Cumin seeds/zeera seeds-1/2 tsp
  • Red dry chillies-2
  • Curry leave-1 spring
  • Garlic cloves-2 or 3
  • Chopped coriander-to garnish
How to prepare:
  1. Heat oil in a pan, add mustard seeds, when they splutters, add cumin seeds,red chillies,garlic,curry leaves and fry for few seconds.
  2. when they turn light brown add sliced onions,green chillies and saute for few more seconds.
  3. Now add chopped tomatoes and saute for another 5 to 6 min's.
  4. Now add slightly mashed dal, turmeric powder, chilli powder and 1 cup of water to the mixture and cook for another 10 more min's on medium  to low flame.
  5. Garnish with coriander and serve hot with rice or chapathi.
Please follow my blog and give your valuable comments and suggestion.Your comments are most precious to me. Thank you very much.

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