Archive for the ‘Indian’ Category

sweet shells (gavvalu)

Andhra flour recipes (pindi vantalu) which can be stored for longer time and served as snacks.


pinch of salt
water as required
oil for deep frying
sugar Syrup
1 cup of water
1/4 cup sugar / jaggery
1/2 tbsp cardamom pwdr

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Pour olive oil in pan and make it hot.
1. Make a soft dough of maida, salt and butter by adding enough water. Keep aside for 15 mts. Make small marble sized balls.
Use thumb to press each ball gently onto the back of fork/grater to roll into a shell shape. Prepare shells with all prepared balls and keep aside.
2  Take a heavy bottomed vessel, add the sugar/jaggery and water and let it melt. Cook till the syrup becomes thick. To check the correct syrup consistency, drop some syrup into a bowl of water and if turns into a soft ball, its the right time to turn off heat. Add cardamom pwd and turn off heat.
3  Heat a heavy bottomed vessel, add enough oil for deep frying, once the oil turns hot, add the gavvalu and deep fry to a golden brown shade. Remove onto absorbent paper and immediately add to the syrup. Combine well to coat the gavvalu and let it reach room temperature. Store in air tight container.
Categories: Indian, Snacks Tags:


  • Brinjal – 8 (medium size)
  • Tamarind – small lemon size
  • 2 tsp  Red chilli powder
  • ¼ tsp Turmeric powder
  • ½ tsp Mustard seeds 
  • Curry leaves
  • Salt – to taste
  • 5 tsp Olive oil
    1. Onion – 1
    2. Ginger – 1 inch piece
    3. Garlic flakes – 3
    4. Cinnamon – 1 inch stick
    5. Cloves – 2
    6. Cumin seeds – 1 tsp
    7. Channa dal – 1 tbsp
    8. Red chillies – 4
    9. Coriander seeds – 3 tsp
    10. Dry coconut – small piece
1.Dry roast the channa dal, dry coconut, coriander seeds and red chillies.
   Now make a paste the dry roast items with onion, ginger, garlic, cinnamon, cloves and cumin seeds.2. Now take the washed brinjals and slit into + shape.
    Stuff them with the paste.
    Keep the remaining paste for the gravy.

3. Now take a pan and heat with oil.Add mustard seeds, curry leaves and saute.
    Add the remaining paste, turmeric powder, chilly powder, tamarind pulp and salt.
   Now add 1 cup of water. Let it cook for few mins.

4. Then add the stuffed brinjals one by one.
    Cover with a lid and cook for 10 mins in a low flame.
    Finally garnish with coriander leaves and is ready to eat.


Categories: curries, Indian Tags: , ,


  • 2 ripe tomatos
  • 1 tbsp rasam powder
  • 4 cups of water
  • 2 tsp olive oil
  • 1 tsp tamarind paste
  • chopped cilantro to garnish
  •  For Tadka:
    few curry leaves
    1 tsp jeera powder
    1/2 tbsp wamu
    1/2 tsp mustard seeds
    1/2 tsp mustard seeds
    4 red chilly
    4 garlic pressed and chopped

In a pan add chopped tomatoes and fry for sometime till they turn mushy.
Fry for a minute and add 4 cups of water( I make this medium thick and if you want thin, you can add a 1/2 cup more water too, according to your taste.)
Add salt, sambar powder, jeera powder and pinch of turmeric and let it boil until they all mix in the water.
Now add the tamarind juice to it and also add cilantro.IMG_2016

Heat oil in another pan and add the seasonings one by one. Add this to the rasam. Serve hot with rice.

Categories: Indian Tags: , ,



Just for 3 to 4 people
  • 6 chicken drum sticks
  • 1/2 cup yogurt
  • Salt and pepper/chilli powder 
  • 1/2 tbsp turmeric powder
  • 2-4 tablespoons tandoori masala powder
  • 1 tbsp cumin powder 
  • 1 tbsp coriander powder 
  • 2 tbsp vinegar
  • 4 to 6 tbsp Olive oil
  • 2 eggs
  • Cilantro leaves

Wash Chicken with turmeric powder and then marinate chicken drum sticks with yogurt, turmeric powder, cumin powder and coriander powder according to your spice level.  Leave it to marinate for about 2 hour room temperature. In another bowl combine flour, white part of egg, vinegar, salt and pepper to taste. Make incisions withe the fork  before applying coating. Take  a brush and apply the flour paste on chicken drum sticks and sprinkle chicken tandooru masala powder. Heat the oven around 350 degree temperature , coat the pan with olive oil and arrange the drum sticks on the pan. Turn once after about 15 minutes. Broil until fully cooked and nicely browned, about 30 to 40 minutes total. Note that some pieces may cook faster than others. Remove the pieces that are done and continue to cook the rest until cooked through. Transfer fried drum sticks into bowl and serve with coriander on top and onions on side.


Categories: Indian Tags: , ,

Prawn Egg-Biryani

  • 3 cups Basmati rice
  • 1 pound medium sized prawns
  • 1 cup yogurt
  • Juice of 1 lime/ lemon
  • 1/2 tsp turmeric powder
  • 3 tbsps garlic paste
  • 2 tbsp ginger paste
  • Salt to taste
  • To fry: 2 large onions sliced thinly (divided into 3 equal portions)
  • 3 large tomatoes chopped finely
  • For dry masala/ spice mix:
    4 tbsp coriander seeds
    2 tbsp cumin seeds
    1 tbsp saunf/ aniseed/ fennel seeds
    1 tbsp khus khus/ poppy seeds
    2″ piece of cinnamon
    5 cloves
    5 pods green cardamom
    10-12 black peppercorns
    2 dry red chillies
    For wet masala
    2 green chillies
    1/2 cup fresh coriander leaves
    1/2 cup fresh mint leaves
    To garnish:
    1 tbsp saffron strands
    3 tbsps warm milk
    3-4 tbsps fresh chopped coriander
    1/4 cup fried cashews
    4-5 tbsps cooking oil

  • Marinate the prawns with yogurt, chilli powder,  lime, ginger, garlic and salt to taste.
  • Wash the rice. Soak it in warm water for 30 minutes. Cook the rice until its 2/3rd cooked.
  • Heat oil in a pan and saute onions until they become golden color. now add tomatoes and fry till soft.
  • Add all the dry and wet masala ingredients prepared earlier and fry till the oil begins to separate from the whole mix.
  • Now add the prawns and all the marinade to this spice mix. Stir and allow to cook till the prawns are done.
  • Do not overcook as the prawns will get rubbery in texture. Season with salt if required. Remove from fire.
  • Soak the saffron strands in 2-3 tbsps of warm milk.
  • Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. 
         Layer the rice and prawn as follows: rice – prawn – rice. End with a layer of rice.
  • Pour the saffron infused milk all over the top of the last layer of rice.
  • Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly.
  • Bake in a hot oven for 30 minutes.
  • Serve hot with a raita.
    Categories: Indian Tags: , ,

    aPPle CuRRy

    Apples – 4
    Milk – 1 cup
    Oil- 4 teaspoons
    Cardamom – 2 pieces |
    Cinnamom – 2 pieces
    Cloves – 2 pieces
    Onions – 2 medium (chop into fine pieces)
    Mustard seeds – 2 spoons
    Jeera – 2 spoons
    Salt – to taste
    Chilli powder – depends (usually 2 to 3 spoons)
    Garam masala / cumin & jeera powder – 2 spoons
    Chilies – 4 to5 (depends how spicy u want)
    Garlic paste – 2 teaspoons
    Turmeric – half spoon

    Heat oil, then add spices cardamom, cinammon and cloves and add mustard seeds and jeera, after a while add garlic paste.
    Then put onions, chillies with half spoon of turmeric powder. When the onions turn pink and if you see oil coming out from edges add salt.
    Add apples and leave them cooked for 10 mins @medium flame until they become soft.Add chilli powder and garam masala one after the other and leave for 5 mins @ low flame.
    After it is cooked pour one cup of milk and let it be for 10 mins @very low flame.Cook until the liquid is slightly evaporated and reaches to good consistency.
    Then after the curry is cooked fully, garnish with cilantro. And you can also try anothertaste by adding fried and powdered cashewnuts to the curry just before apples are added.



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