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Easy Indian Vegetarian Recipes, Andhra Recipes and more

Updated: 2018-03-16T04:24:55.726-07:00


Steel Cut Oats Upma


As we all know, whole grains are so important for a healthy lifestyle. They help reduce cholesterol, cancer, heart disease and diabetes. Steel cut oats are whole grains that are fully packed with many nutritional values. They are rich in proteins, fiber and vitamins. Coming to the recipe today: Upma is a staple breakfast in many households. It is usually made using semolina. But these days there are many healthier options, where we can use whole grains like quinoa, oats etc. in place of semolina. Today's recipe is not only easy to prepare but loaded with tons of health and taste. I know the picture I posted for this recipe doesn't look that good. I was in a hurry when I was clicked the picture. I used my cell phone to click it. I will replace the picture with very good and clear picture soon. Ingredients: (Serves 2)1 cup Steel cut oats 2 cups Mixed vegetables (carrot + green beans + peas + corn) – I used frozen1 small Onion, chopped2 Green chillies, slit lengthwise or choppedA small piece of Ginger, peeled and choppedSalt2 cups WaterFor Seasoning/Tempering:1 tsp Mustard seeds1 tbsp Bengal Gram (Pachi Senaga Pappu, Chana dal)1 tbsp Black Gram (Minappappu, Urad dal)Few Curry leaves 1 tbsp Oil Preparation:Heat 1 tbsp of oil in a large, deep skillet. Add mustard seeds. When they pop add urad dal + chana dal and curry leaves and roast well. Then add onion + green chillies + ginger. When onion becomes soft, add all the vegetables and sauté well. Then add water + salt to the vegetables and bring to a boil. Then add oats, and mix well. Cover and cook over a medium flame for some time. When the upma is done, the oats should become soft, but chewy. If the oats don't seem to be cooked well, pour some more water and mix well. Cover and cook again until the oats become soft. Enjoy the healthy and great tasting steel cut oats upma with desired chutney. [...]

Simple Chocolate Cake


I know, it's been a long time since I updated my blog. The posting is getting postponed for one or other reason. As I started working now I became little busy to concentrate on my blog. Or may be that's just an excuse. Sometimes we need break from any work, don't we? But it seems I've taken a long break, so decided to make a fresh start with fresh recipes. I wish to start my fresh journey with this amazing yet simple cake recipe. My daughter made this cake all by herself with no help from me. She made it for her little sister's 9th Birthday party that happened last Saturday. She decorated the cake so well that everyone at the party loved the decoration and of course the taste. Isn't it pretty?Here is the recipe:Recipe Source: About.comIngredients:1 ¾ cups all-purpose flour (We used Whole Wheat Flour)2 cups granulated Sugar¾ cup unsweetened Cocoa1 ½ teaspoons Baking Powder1 ½ teaspoons Baking Soda1 tsp Salt2 Eggs  1 cup Milk  ½ cup Vegetable Oil1 ½ tsp Vanilla1 cup Boiling WaterPreparation:Combine all the dry ingredients in a large mixing bowl.  Add eggs, milk, oil, and vanilla to above mixture and beat well with electric mixer or an egg beater. Then stir in boiling water and mix well. The batter should be thin. Take two cake pans (8-inch), grease them well with a non-stick cooking spray. Pour the batter until ¾th of the pan is filled. Preheat the oven at 350 degrees. Then place both the cake pans on the middle rack side by sideBake for about 30 to 35 minutes or until a wooden pick inserted in center comes out clean.When done, remove the pans from the oven and place them on the cooling rack to allow them cool for 10 minutes in pan.Then remove from pan and cool completely.Frost and decorate as desired. [...]

Split Green Gram Chutney Powder | Pesara Podi | Spicy Moong Dal Powder


This is a super simple, aromatic and delicious powder that can be eaten with rice. I am a great fan of such yummy and spicy powders. You can find many kinds of such powders on this blog.    Ingredients:1 cup split Green Gram (పెసరపప్పు, Moong Dal)8 Dry red chilies1 tsp Cumin SeedsSaltPreparation:Heat a pan and add all the ingredients except salt. Dry roast until they change color. Keep them aside to cool for some time. Then add them to a blender along with salt and make into a fine powder.That's it! Great tasting powder is ready. Transfer to an airtight bottle and store. This powder can be stored up to a month.Enjoy this aromatic and tasty powder with steaming hot rice and a dollop of ghee.Yummy!! [...]

Potato – Tomato Stir Fry


When we are lazy to cook elaborate meals, these simple dishes come in hand. This curry is so easy to prepare and tastes so good.  Ingredients:2 cups of Potato, peeled and cut into small pieces2 cups of Tomato, peeled and cut into small pieces2 cups of Onion, cut into small pieces2 or 3 Green Chilies, cut into small piecesA pinch of Turmeric PowderA small Ginger Piece, peeled and cut into tiny pieces (optional)Salt as neededFor Seasoning/Tempering:1 tsp Oil½ tsp Mustard Seeds¼ tsp Cumin Seeds½ tsp Black Gram ½ tsp Bengal GramFew Curry LeavesPreparation:Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + Bengal gram + black gram + curry leaves and sauté well. Then add all the vegetables (potato + tomato + onion + green chilies) and mix well. Also add ginger (if using) and mix well. Add a pinch of turmeric powder and stir well. Cover and allow the vegetables to cook well on medium low flame. If the vegetable appear to be cooked, remove the lid and add salt and mix well. Then turn off the flame and transfer the contents to a serving bowl.Enjoy this delicious curry with rice as well as chapathis. Yummy! [...]

Vegetable Upma


Hi friends, hope you all are doing well. I know it took a while for me to post a new recipe. Can you believe, I even forgot my blog's 4th birthday on January 16th? Belated birthday wishes to my dear blog. Coming to the recipe today. this is a delicious upma recipe, a little variation to the regular upma. Ingredients: 1 cup Semolina (ఉప్మా రవ్వ, Upma Rava) ½ cup mixed Vegetables (carrots, beans, green peas, corn) 1 small Onion, chopped fine4 green Chilies, chopped fine3 cups Water Salt For Seasoning/Tempering:1 tsp Oil ½ tsp Mustard Seeds ¼ tsp Cumin Seeds ½ tsp Bengal Gram (పచ్చిశనగపప్పు, Chana Dal) ½ tsp Black Gram (మినప్పప్పు, Urad Dal) Few Curry Leaves (కరివేపాకు) Preparation:Heat Oil in a pan and add mustard seeds. When they pop, add cumin seeds + Dals + curry leaves and saute well. Then add the mixed vegetables and mix well. Pour water and add salt. When the water comes to a boil, pour the rava carefully and mix well so that no lumps are formed. Cover and leave for sometime on a low flame.Later, remove the cover and stir upma well and check if it is done and all the water is absorbed well. Then turn off the flame and allow upma stand for a while. Stir well and transfer to a serving bowl and enjoy with desired chutney.   [...]

Garbanzo Bean Sundal (Chickpea Salad)


This is a healthy salad + snack for the evenings. I usually make this during festivals too as an offering.  Ingredients:2 cups Garbanzo Beans (Chickpeas, Mudi Senagalu)¼ cup shredded Coconut (fresh or dry)1 small onion,finely chopped2 green Chilies cut lengthwiseFew Curry LeavesA pinch of Turmeric Powder1 tsp Oil½ tsp Mustard Seeds¼ tsp Cumin Seeds½ tsp Bengal Gram½ tsp Black Gram2 dry Red ChiliesSaltPreparation:  Wash and soak garbanzo beans overnight.  Then pressure-cook the dal for 3 whistles.Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + Bengal gram + black gram and sauté well until the dals turn golden brown in color.Then add red chilies + curry leaves + onions + green chilies and sauté well until onions become tender. Then add the cooked garbanzo beans + turmeric + salt, mix well and allow cooking for some time. Finally add coconut, mix well and keep the pan on low flame for 2 minutes and turn off the flame. This is a perfect healthy snack for the evenings. [...]

Kobbari – Kandi Pachadi (Coconut-Toor Dal Chutney)


I know I’ve been away for a while from my blog. Life becomes hectic sometimes. But I haven’t forgotten my blog and I haven’t stopped cooking too. Whenever I get a feeling to update, some other works come in the way and the posting takes the back seat. That’s why DH always tells me to make a time table of things to do and follow it. Of course, I made such time tables many times but never followed them. I hope to keep my blog updated frequently from now on.Anyways, let's come back to today’s recipe. As I always tell you, we are great fans of all kinds of chutneys and pickles. So I try different kinds of chutneys at home that go well with rice as well as idlis/upma etc. Today’s recipe is a yummy combo of coconut and pigeon peas (toor dal). It’s a lovely chutney recipe that tastes so great. Ingredients:1 cup Pigeon Peas (కందిపప్పు, Toor Dal)½ cup Coconut Pieces (fresh) (approx. half a shell of coconut)10 Dry Red Chilies 2-3 cloves of Garlic1 tsp Tamarind Pulp 1 tsp Cumin SeedsSaltPreparation:Dry roast toor dal + red chilies separately and transfer to a plate to cool.Add toor dal + red chilies + garlic + cumin seeds + salt to a blender jar and grind into a paste by adding little amount of water. Then add coconut pieces + tamarind pulp and run the blender again until the contents grind into a paste. That’s all! Great tasting pachadi is ready to be savored. Transfer the pachadi to a serving bowl and enjoy with steaming hot rice and little ghee. Yummy!!If desired, we can add seasoning to the above pachadi before serving. [...]

Happy Deepavali 2012


Dear Friends,

Hope you have a Wonderful and fun-filled Deepavali. 

Check out my Festival Recipe Collection if you are looking for some yummy desserts to make on this auspicious day. I will be back soon with some more delicious dishes.

Eggless Chocolate Cake


I made this for my daughter’s birthday. It came out so good and yummy. But I didn't decorate the cake, I just dusted it with fine sugar. Recipe Source: All Recipes Ingredients: 2 ½ cups All-purpose Flour1 ½ cups white Sugar½ cup Unsweetened Cocoa Powder½ cup Vegetable Oil (I used Olive Oil)1 ½ cups Water1 ½ tsp Baking Soda1 tsp Baking Powder¼ tsp salt1 ½ tbsp Vanilla Extract¼ cup semi sweet Chocolate ChipsPreparation:Preheat oven to 350 F. Grease and flour an 8 x 8 cake pan. Add sifted flour + cocoa powder + sugar + soda + baking powder + salt to a large bowl and mix well. Add vanilla + water + oil to the above mixture and mix well again.  Stir in the chocolate chips. Pour the above cake batter into the greased cake pan and bake in the preheated oven for about 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Take the cake pan out of the oven carefully (it will be hot) and leave it for some time until it cools down. When it becomes cold, run a knife along the edges of the cake to loosen it. Transfer the cake to a serving plate, decorate as you like and enjoy the taste.  [...]

Kala Chana Besan Burfi


I’ve become little busy these days and not cooking that much. I am sad that I am ignoring my blog by not posting frequently. So I wanted to post a new recipe today at any cost and searched in my archives to find some recipe. To my amazement, I found this delicious recipe which never got posted. I don’t know why I forgot this!!! This yummy dessert is from my sister who made these for us when we visited them one summer. I took photos immediately and thought of posting it on my blog, but totally forgotten it. Anyways, now it came like an angel for me when I ran out of new recipes. Here is the recipe as told by my sis: Ingredients:Kala Chana Besan – 3 cupsSugar – 6 cupsWater – 4 cupsGhee – 2 tbspPreparation:Heat ghee in a pan and add besan and stir continuously making sure not to burn besan. Keep the flame in low setting. Stir besan well until it becomes aromatic, light and fluffy. Meanwhile prepare sugar syrup. Combine sugar + water in a bowl and boil until one string consistency is attained. Lower the flame and add besan and stir well so that no lumps are formed and the mixture comes together. Transfer the contents to a greased plate and spread evenly. Cut into desired shapes. Allow them to cool completely before removing from the plate. Enjoy these great tasting burfis any time of the day!! [...]

Celery-Carrot-Tomato Chutney (Oil Free)


DH and I love chutneys so much that we won’t finish our lunch/dinner without it. You will find a lot of chutney recipes on my blog. These days DH is combining different vegetables to make chutneys. These are not only healthy but also super yummy. Here is one such chutney he recently prepared: Ingredients:1 full stalk of Celery, chopped 5 medium sized Tomatoes ¾ cup chopped Carrots 1 cup Spinach stems (without leaves)¼ cup diced Onion6 Green Chilies1 or 2 cloves of Garlic½ tsp Cumin Seeds1 tsp Coriander Seeds (ధనియాలు, Dhaniya)½ tsp Bengal Gram (పచ్చిశనగపప్పు, Chana Dal)½ tsp Black Gram (మినప్పప్పు, Urad Dal)½ tsp Lemon Juice (Optional)A pinch of Turmeric PowderSaltPreparation:Add all ingredients to a pan and sauté well until the vegetables become little soft. Turn off the flame and allow the contents to cool down for some time.Later, grind the contents into a smooth paste by adding lemon juice + salt + very little water.  Don’t add too much water as the chutney tends to become watery. That’s all! Transfer the chutney to a serving bowl and enjoy with steaming hot rice or chapathis. This chutney stays good for a week if placed in a refrigerator. [...]

Almond Avakaya | Badam Avakaya


Great Looking and Great Tasting Almond AvakayaAvakaya is so popular in Andhra Pradesh. It is a delicious and spicy pickle which is a combination of different spices with raw mango as the primary ingredient. One can say that we have a deep attachment with this pickle as it exists in every Telugu house. Now-a-days this avakaya can be found in many stores, but nothing can beat the taste of homemade avakaya. Even though we usually use mango as the main ingredient for this avakaya, we also prepare it using different vegetables such as tomato, cucumber, drumstick and many more. Today’s recipe is from my dear friend Uma (yes, my namesake), who made this recipe with green almonds and give it to us. It tasted super delicious and has similar taste to mango avakaya. So I immediately asked her if I can post the recipe on my blog. She is so nice to share the recipe with us. Thank you Uma!What are green almonds?Green almonds are nothing but immature almonds. All almonds look green before they were fully grown. These green almonds are soft inside and fuzzy outside. But these almonds have very short life span so they are considered to be a rare delicacy. Green almonds are popular in the Mediterranean and Middle East. (Source: is the recipe as told my friend: Ingredients:6 cups Almonds, chopped into small pieces1 cup Red Chili Powder½ tsp Fenugreek Powder (మెంతి పొడి, Methi Powder)½ tsp Asafetida (ఇంగువ, Hing)½ cup Oil (or more)1 cup SaltPreparation:Wash the almonds and wipe clean with a paper towel. Make sure there is no wetness on the almonds. Chop them into small pieces and keep aside.In a big bowl, combine chili powder + methi powder + salt + hing and mix well with a big spatula. Now add the chopped pieces to the above mixture and mix well either by hand or spatula. Pour oil on top and allow it to seep through the contents. Cover the bowl and allow it to stand for 1 or 2 days so that the almond pieces absorb the essence. Then transfer the prepared almond avakaya to an air-tight container or ceramic jar to store for a long time without losing fresheness. Enjoy this great tasting and aromatic almond avakaya with steaming hot rice and ghee. Yummy!! [...]

Paneer Butter Masala | Paneer Makhani


A tempting royal dishI recently prepared this mouth-watering and popular dish for a potluck party and it was a hit. My daughter liked it so much that she wanted me to prepare it again the next day, but I told her to wait for a week and I made it again the following week. It came out as delicious as before. We all loved the dish.Here is how I prepared it.  Ingredients: (Serves 4)2 cups Paneer Cubes (Cottage Cheese)A small Onion2 tsp Ginger-Garlic Paste A pinch of Turmeric Powder 1 tsp red Chili PowderI big Tomato1 tsp dried Fenugreek leaves (Kasuri Methi)  2 cups Milk1 tsp Sugar1 tsp Butter1 tsp OilSalt to tastePreparation:Wash and chop onion + tomato into big cubes. Add a very little water to onion and make into a paste. Puree tomato. Keep them aside.Heat a pan and add butter and then oil. When it is hot, add onion paste and stir well.Then add ginger-garlic paste and mix well.After that add turmeric powder + chili powder and tomato puree and stir well. Leave the pan on medium flame and cook for some time until the contents cook well and the oil separates.Finally, add dried fenugreek leaves + milk + sugar + paneer cubes and simmer for 2 to 3 minutes.Add salt and mix well. Then turn off the flame and transfer the curry to a serving bowl. Garnish and serve hot with naans/rotis. A great tasting, aromatic and royal dish is ready to be savored. Yummy!! [...]

Simple White Cake


Yummy, Spongy CakeLast Saturday, I was taking a nap after lunch. Suddenly a touch of sweet, aromatic and delicious smell awakened me.  I instantly felt hungry! I rushed downstairs to find out that my daughter made a delicious cake to surprise me as that day was my birthday. She made the cake without taking anybody’s help. It turned out so soft and moist and of course delicious. She even took snaps for my blog. Isn’t she cute?Here is the recipe:Recipe Source: All RecipesOriginal recipe makes 12 cupcakes or 1- 9x9 inch pan but my daughter took a small heart shaped pan that didn’t hold all the batter. So she poured the remaining batter into a cupcake pan that gave her 16 small cupcakes. (See the picture above) Ingredients:1 ½ cups All Purpose Flour½ cup Milk1 ¾ tsp Baking Powder1 cup White Sugar½ cup Butter2 Eggs2 tsp Vanilla ExtractA handful of Semi-sweet Chocolate Chips (My daughter added these as her own special touch)Preparation:Preheat the oven to 350 degrees F.Meanwhile, grease a 9x9 inch pan or line a muffin pan with paper liners.In a bowl, cream the sugar and butter together.Then crack the eggs, add them to the bowl, beat well and stir in the vanilla. Combine flour and baking powder, add to the above mixture and mix well. Finally stir in the milk and chocolate chips and mix well. Pour the batter into the prepared pan. If using muffin pan spoon in the batter. Bake for 30 to 40 minutes in the preheated oven.  For cupcakes, bake 20 to 25 minutes. The cake is done when a toothpick comes out clean when inserted in the cake and the cake springs back when touched.Remove the cake from the oven and leave aside until it becomes completely cold. Then cut into pieces and enjoy. Yummy! [...]

Vinayaka Chavithi / Ganesh Chaturthi Recipes


Vinayaka Chavithi / Ganesh Chaturthi is fast approaching and we are getting ready to celebrate the festival with full gusto. At our home we always look forward for this day and the kids enjoy preparing clay vinayakas, doing puja and eating yummy dishes. We always make sure we prepare Lord Ganesha's favorite dishes such as Undrallu and Kudumulu. Of course, we do prepare some other yummy dishes as the naivedyams for Lord Ganesha and offer to him with much devotion. Here is a small list of delicious and special recipes I usually prepare at home for Vinayaka Chavithi. Click on the pictures or titles to read the recipe and enjoy making it.   Arati Kudumulu (Banana Modak) Kobbari Kudumulu (Coconut Modak) Brown Rice Undrallu Apple Kheer  Kobbari Vadalu Carrot Vadalu Saggubiyyam Vadalu (Sago Fritters)  Happy Vinayaka Chavithi Look at my huge collection of FESTIVAL DISHES to make a different choice. Hope you all have a wonderful Ganesha Chaturthi. [...]

Broccolette Chutney


Yummy Broccolette ChutneyHave you ever seen the long skinny vegetable that looks similar to Broccoli but has smaller florets and long stalks? I found this interesting vegetable when I recently visited the grocery store. It immediately caught my eye as it looked fresh and cute. Later I searched web to find out what it is and came to know that this is nothing but a cross between Broccoli and Chinese kale. Photo Source: EbfarmI tried making a stir-fry with these cuties just like I make curry with Broccoli, but none in the family liked it. It was little hard to chew unlike Broccoli. When I was scratching my head for ideas to consume the remaining vegetable, DH said he will make chutney with it. I thought it was a good idea and said yes. So he prepared this great tasting chutney using Broccolette. It came out so delicious.Here is the recipe: Ingredients:A bunch of Broccolette, washed and cut into medium pieces1 small Onion, choppedA small piece of Ginger, peeled and choppedA pinch of Turmeric½ tsp Black Pepper Powder (Optional)1 tsp Tamarind pulpA pinch of Asafetida (ఇంగువ, Hing)1 tsp Coriander Powder (can be replaced with whole coriander seeds)5 or 6 Dry Red Chilies (can be replaced with green chilies)½ tsp Cumin Seeds1 tsp OilSaltPreparation:Heat oil in a pan and add cumin seeds + broccolete pieces + onion + ginger + red chilies and sauté well. Add turmeric + black pepper + asafetida + coriander powder and fry well. When the vegetables appear to be tender, turn off the flame and leave for some time until they cool down. Later add the above contents to a blender jar along with tamarind pulp and salt. Grind the contents to a smooth paste by adding very little water. Don’t add too much water as the chutney may become too runny. Transfer the chutney to a serving bowl and enjoy with rice as well as chapathis.Yummy!! [...]

Radish Sprouts Curry


Delicious Radish Sprouts CurryAs we all know, sprouts are packed with lots of nutrition. Sprouts have become an integral part in the daily diet for many people. There has been a debate whether to eat sprouts raw or cooked. According to FDA, “Rinsing sprouts first will not remove bacteria. Home-grown sprouts also present a health risk if they are eaten raw or lightly cooked. Cook sprouts thoroughly to reduce the risk of illness. Cooking kills the harmful bacteria.”I recently bought a box of radish sprouts that looked so fresh and appetizing. After knowing that we should cook them thoroughly and avoid eating raw, I thought of making a curry with it for eating with chapathis.  It came out so delicious. I didn’t use any oil for the curry and made it entirely in microwave.  Ingredients: (Serves 1-2)1 cup Radish Sprouts1 Potato1 small Onion1 Tomato½ tsp Cumin seeds2 or 3 ClovesA pinch of TurmericCilantro to garnishSalt½ tsp red Chili Powder2-3 Green Chilies Method: Rinse radish sprouts well. Peel, wash and chop potato into cubes.Wash and chop onion + tomato + green chilies into small pieces. Add all these to a microwave safe bowl. Add cumin seeds + cloves + red chili powder + turmeric to the bowl and mix well. Add salt as needed and mix well. Pour a little amount of water to soak the contents. Microwave it for 10 min, mix and mw again for 5 more minutes or until the vegetables are cooked well. Leave it in the microwave for a minute, stir well and enjoy with chapathis. Yummy!! [...]

Cucumber Dosa


Great tasting Cucumber DosaThis dosa variety is very famous in Karnataka. Traditional recipe uses white rice for this dosa, but I substituted white rice with brown rice. This is a super delicious dosa and everyone at our home loved it. This recipe is definitely a keeper.I am a great dosa lover and posted so many dosa varieties on this blog. Check them all if interested. Here is the link: DOSA VARIEITIESNow coming to the recipe today: Ingredients:2 cups Brown Rice¼ cup whole Urad dal1 ½ cups Cucumber pieces (Lemon cucumber)Oil to pour around dosas (I didn’t used oil, but used non-stick spray for this purpose)SaltPreparation:Wash and soak brown rice and urad dal separately overnight or 7-8 hours. Peel and chop cucumber into cubes. Keep aside. Grind the soaked rice + urad dal into a fine paste along with cucumber pieces. Add salt and leave aside covered for 1-2 hours. Note: The batter can be left overnight for fermenting, if desired. When ready to eat, mix the batter with a spatula and adjust salt if needed.Heat a non-stick pan. Take a ladleful of batter and pour at the center of the pan. Then immediately spread it into a thin circle. Pour oil or non-stick spray around dosa and allow cooking. Then flip it over and allow cooking on the other side too. When it appear to be cooked, remove from the pan and transfer to the serving plate. Repeat the same process with remaining batter until required amount of dosas are made.Enjoy these delicious and healthy dosas with desired chutney. We ate ours with Peanut Chutney. Yummy!! [...]

Spinach – Tomato Curry


Yummy Combo of Spinach and TomatoI usually add Spinach to dal which makes it a very delicious side dish. Sometimes I also make simple curry with the combo of spinach and tomato. This is a very quick dish with very little work and tastes super delicious. Here is the simple recipe with simple ingredients: Ingredients:5 cups Spinach leaves, chopped2 cups Tomato, chopped (approx. 2 medium)4 Green chilies, choppedA pinch of TurmericSaltFor Seasoning/Tempering:1 tsp Oil½ tsp Mustard Seeds¼ tsp Cumin Seeds½ tsp Bengal Gram (పచ్చి శనగపప్పు, Chana Dal)½ tsp Black Gram (మినప్పప్పు, Urad Dal)Few Curry Leaves2 broken red ChiliesPreparation:Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + chana dal + urad dal + red chilies + curry leaves and sauté well.Then add green chilies and allow it to cook. Then add spinach + turmeric and stir well and leave on low flame for some time. When it becomes cooked, add tomato + salt and mix well. Cover and allow the curry to cook well for some time. When spinach and tomato becomes soft and gets cooked, turn off the flame and transfer the curry to a serving bowl.Enjoy this simple and delicious curry with rice as well as chapathis.Yummy!! [...]

Oats Kheer | Oats Payasam


A healthy and yummy dessertAs we all know, whole grain products like oats are so rich in nutrients and fiber. Now-a-days oats are the most eaten breakfast cereal in most households due the health benefits they possess. They help in lowering cholesterol levels and are full of antioxidants and contain many more health benefits. There are many types of oats like whole oats, oat grouts, steel cut oats, rolled oats, instant oats etc. For my recipe I used Steel-cut oats. These are made by passing oat grouts through steel cutters which chop each one into pieces. Steel cut oats are very nutritious as they contain the whole grain including the oat bran.Let's see the recipe: Ingredients:½ cup Oats (I used Steel-cut Oats)1 ½ cup Sugar (Can be replaced with any sugar substitute)5 cups MilkFew cashews, raisins, cardamomPreparation:Cook oats: Pour 1 ½ cups of water (for 1 cup oats use 3 cups water) and bring to a boil. Wash and add the oats to the hot water, mix it well and allow cooking. Don’t add any salt. When it’s cooked, turn off the flame and keep aside. Pour milk in a big pot and bring to a boil. Then lower the flame and add sugar + cardamom + raisins and mix well. When the sugar melts add the cooked oats and stir well to make sure there are no lumps. Keep it on low flame for some time and turn off the flame. Dry roast the cashews and add them to the cooked payasam / kheer. That’s all!! Great tasting oats kheer is ready. This makes a perfect sweet dish during festivals too.  [...]

Green Noodles


A healthy way to eat noodlesOodles of noodles!I love noodles, do you?Of course, it’s a known fact that noodles are the favorite food for any kid. My daughter loves noodles so much that she wants to eat it for lunch and also dinner. She loves Maggi Noodles. I don’t give her the noodles all the time, but when I make noodles for her I add mixed veggies, flax powder etc. to make them more nutritious.I recently saw a recipe for green noodles on a TV show and immediately liked it. The recipe made the regular noodles so nutritious and delicious with the addition of healthy greens. I made this recipe and my daughter said those were the best noodles she has ever eaten. Ingredients:2 cups cooked noodles (I used Maggi Noodles)¼ cup Spinach Puree A few Amaranth Leaves (తోటకూర), chopped1 tsp Ginger, chopped fine1 tsp Garlic, chopped fine1 Green Bell pepper, choppedA few chopped spring Onion (ఉల్లికాడలు) (optional)1 tsp Black Pepper Powder1 tbsp OilSaltPreparation:Heat oil in a pan and add spring onion + garlic + ginger + bell pepper and sauté well.Then add amaranth leaves and stir well. Add spinach paste + salt and fry well. Finally add the cooked noodles + black pepper powder and stir well. Keep it on low flame for a few seconds and turn off.Transfer to a serving bowl and enjoy hot. Healthy and yummy!! [...]

Cabbage – Potato Stir Fry


A delicious combination of Potato and CabbageHave you ever tried cabbage-potato combo for a curry? If not, try it and you will definitely love it. You would ask: each of these vegetables alone makes delicious curries, then why should I combine them? I will tell you why! When you combine two great tasting vegetables together they make that curry double yummy and appetizing even for kids. That’s how I feel. Do you agree with me? And this curry doesn’t need elaborate process and will be ready within minutes. This curry makes a light side dish for rice or chapathis without any masalas or spiciness. I previously posted different combo curry recipes where I used Cucumber-Potato, Radish-Potato, Eggplant-Potato combinations which were so delicious too!OK then, let’s see today's recipe: Ingredients:3 cups grated Cabbage2 cups Potato (peeled and diced)1 tbsp grated Coconut (fresh or dry)A pinch of TurmericSaltFor Seasoning/Tempering:½ tsp Oil½ tsp Mustard Seeds¼ tsp Cumin Seeds½ tsp Black Gram (Urad Dal)½ tsp Bengal Gram (Chana Dal)2 dry red Chilies, broken Few Curry LeavesPreparation:Heat oil in a non-stick pan and add mustard seeds. When they pop, add the dals + cumin seeds + red chilies + curry leaves and sauté well. Add cabbage + potato and stir well. Add turmeric + salt and mix well. Leave the pan covered on med-low flame for some time to allow the vegetables to cook well. Keep stirring now and then. After some time, remove the lid and check for doneness. When the vegetables appear to be cooked well, sprinkle coconut powder and mix well again. Leave the pan for one minute and turn off the flame later. Transfer the curry to a serving bowl and enjoy with rice or chapathis.Yummy!! [...]

Spicy Pepper Rasam | Miriyaala Charu


Spicy addition of black pepper to make yummy rasamDo you know Black Pepper is a native to India? It originated from Kerala and then spread to the rest of south India and then became famous as a spice plant in entire Southeast Asia. It has become so famous that almost every dish contains at least a pinch of black pepper. Black pepper helps in curing indigestion and also promotes intestinal health. Especially, when a person is suffering from cold, black pepper provides a soothing relief to the sore throat and suppresses coughs. Black pepper occupies an important part in the recipe I posted today. If this warm rasam is eaten while suffering from cold, it definitely gives a lot of relief. Even if you don’t have any cold, eat this rasam for good digestion. This is so easy to prepare with very little ingredients. Ingredients:2 tsp Black Peppercorns (మిరియాలు) 3 cups WaterTamarind pulp as neededA pinch of Turmeric PowderSaltFor Seasoning/Tempering:½ tsp Oil½ tsp Mustard Seeds¼ tsp Cumin Seeds2 dry red ChiliesPreparation:Powder peppercorns and keep aside.Combine water with tamarind pulp + turmeric powder + salt and stir well. Bring this to a boil.Add black pepper powder, stir well and leave for some time on low flame. Check for salt and sourness and adjust accordingly and turn off the flame.In a small pan heat oil and add mustard seeds. When they pop, add cumin seeds + red chilies and sauté well. Add this seasoning to the prepared rasam and stir well.That's all!Enjoy this spicy, good for throat rasam with steaming hot rice.Yummy and feels good for the sore throat! [...]

Quinoa Chapathis


Healthy Combo of Quinoa and WheatYes, you heard right! I recently made chapathis with quinoa that turned out so delicious. Nobody could make out that I added quinoa to the regular chapathis. This is another way to incorporate quinoa in our daily recipes. Even if the kids don’t like quinoa for its texture or taste, they would definitely like these chapathis as they won’t even know that there is quinoa in the chapathi. If we really want our kids/family to eat healthy stuff like quinoa, we should do such tricks, do you agree?OK then, read on to know how I made these healthy chapathis in a jiffy. Here is the recipe: Ingredients: (Makes 4 Chapathis)1 cup whole Wheat Flour½ cup cooked Quinoa (Check out my previous recipe to see how to cook quinoa)WaterSaltNon-stick Spray or Oil (I used non-stick spray)Preparation:Take wheat flour + quinoa together in a wide bowl. Add salt as required.Make a small well at the center and pour little amount of water and mix well with hands. Knead well and pour some more water as needed until the contents attain the form of soft dough. Be careful not to add too much water as there is a chance that the dough becomes like a dosa batter. :)Keep this dough covered for at least 30 minutes. Later, take equal portions of the dough and form into balls. Roll these balls into thin chapathis. Heat a non-stick pan and place a rolled chapathi on the hot tawa. Allow it to cook for some time. When chapathi seems to show soft bubbles, flip over and spray the non-stick spray on the chapathi.Let it cook and flip it over again and spray again. Allow the chapathi to cook well on both sides until brown spots appear on both sides.Remove the chapathi from pan and place on a plate. Repeat the same process with remaining dough. Enjoy with desired curry/pickle/raita. Yummy and healthy!! [...]

Mango – Spinach Rice


A delicious combo of mango and spinachOptical Illusion.Mystery.Gravity.Mystery Spot.???OK. I will tell you! Yesterday we visited a place called “Mystery Spot” in Santa Cruz, CA. It was awesome.  We were taken to a special cabin where the strange effects happened. There was a friendly guide who was making funny jokes showed us some tricks like balls rolling uphill and water flowing up the spout. We were like standing around in impossible angles defying gravity. I felt like I was riding a roller coaster and it was fun to lose control for some time, but not for long. Totally it was so fun. OK. I am done! I won’t bore you much :)Now let’s go the recipe today: I recently prepared a rice item for dinner with a combination of mango and spinach. Adding mango to rice (just like mango pulihora) gave it a little sour touch which was so good.  Ingredients: (For 2-3 persons)2 cups Basmati Rice (I used brown Basmati Rice) + 4 cups Water1 cup grated Mango (Green Mango)1 cup chopped Spinach1 tsp Cumin SeedsA pinch of Turmeric Powder1 tbsp Oil4 small Green Chilies, chopped1 tsp red Chili Powder2 cloves of Garlic, thinly sliced Salt Preparation:Wash and soak basmati rice for 15 minutes. While it is getting soaked, let’s do the other preparation.Heat oil in a pressure pan and add cumin seeds + green chilies + spinach + mango and sauté well. To this, add turmeric powder + garlic + chili powder and mix well. Finally add soaked rice and stir well.Then pour water and mix well. Add required amount of salt and mix well again.Put the cooker (pressure pan) lid on top with the whistle on and leave it for some time on medium flame until you hear 3 whistles.Then turn off the flame and allow all the pressure to go away. Fluff with a fork and serve with raita or just plain yogurt. Yummy!! [...]