Sunday, April 30, 2017

Gongura Muttton Gravy Curry

gongura mutton gravy curry

This is one of the traditional andhra non veg recipe.In olden days most of the people used to make non veg recipes with adding any vegetable or green leaf veggies.This is very good for health because adding fiber food like veggies to non veg recipes which  has no fiber that  avoids  constipation and also gives nice taste.Adding sorrel leaves(gongura) with mutton is excellent and well known combination.Dosakaya mutton is also nice combination.

For more mutton recipes


gongura                 3 cups
mutton                   250 grs
oil                           3 spoons
mustard seeds       1/4 spoon
cumin seeds           1/4 spoon
garlic cloves            5
curry leaves            few
onion                       1
green chillies           4
tomato                     1
turmeric                    pinch
salt                           to taste
red chilli powder       1 spoon
tamarind                   2 flakes
ginger garlic paste  1 spoon


Wash sorrel leaves and put on salt water for 10 minutes to remove pesticides and any  harmful chemicals.
Wash mutton with plenty of water and drain completely.
Make  ginger garlic paste.
Wash onion,green chillies,tomato.
Cut them into pieces(medium size).


1.Take a thick bottom vessel and add sorrel leaves,onion pieces,green chilli pieces,tomato pieces,salt,red chilli powder,ginger garlic paste,turmeric,tamarind and some water(4 cups) and put on the stove and cook until sorrel leaves and tomato pieces cooked well.
2.Put the flame, starting in medium and then after put it in low and cook well.
3.Take another vessel and add mutton pieces,some salt(1/2 spoon),turmeric(pinch) and ginger garlic paste(1/ spoon) and put on the flame in sim.
4.After some time water is coming from the mutton pieces.
5.Do not add any water to mutton pieces.
6.Cook mutton pieces until water completely avaporated.Then mutton pieces become so soft.Put off the flame.
7.When sorrel leaves cooked well then put off the flame and keep to cool in room temperature.
8.Take a mixie jar and add cooked sorrel leaves mixture and make a paste.
9.Take a thick bottom pan and  put it on the flame.
10.When pan is heated add oil.
11.Add mustard seeds when oil is heated.
12.Add cumin seeds when they started to splutter.
13.Add garlic cloves and curry leaves.
14.Then add sorrel leaves mixture paste and stir.
15.If consistency is thick add some water and stir and cook for some time.
16.When gravy is started to boil then add cooked mutton pieces and mix well.
17.Cook until mutton pieces absorb the gravy and become sour and spicy.
18.Taste the gravy if salt and spicyness is enough or not.
19.If not,add more salt and red chilli powder.
20.Finally add garam masala (optional).
21.Sorrel mutton gravy curry is ready to eat with rice or chapati...

Keep in the mind

Adding cumin seeds and garlic cloves is optional.But in olden days they used to add in this curry.
Finally we can add coriander leaves also.
If sorrel leaves are too sour then decrease the quantity of the tamarind.
Do not cook the gravy until it become so thick.

Friday, April 28, 2017

Cold Bru Coffee Recipe

cold coffee milk shake

In Hot summer,best relief is to drink  any cooling beverages.Many people like to have tea or coffee.In south india,most of the people like to drink coffee in the morning and in north india,people like to have tea(chai) at any time...But in summer or any special occassion or of course at rainy season also this beverage is super to drink and enjoy the climate and also cools our mood.Especially coffee lovers should likes this drink......


Instant coffee or bru .......1spoon
warm water                     1/4 cup
sugar                               3 spoons
chilled milk                       2 cups
ice cream(optional)          2 spoons
ice cubs                           6 to 8


1.Add coffee powder in a glass or a bowl.
2.Add warm water little by little to coffee powder and mix with to dissolve it completely.
3.Take a blender and pour this coffee water and sugar and blend it well.
4.Then add ice cubes and blend well.
5.If you want more chilled add more ice cubes.
6.Then add chilled fat milk and blend well till they become to frothy.
7.Pour this cold coffee immediately to serving glass with froth .Other wise froth  may be reduce and the appearence of the coffee is not looking good.
8.If you like ice cream you can add one scoop also.This is optional.

Keep in the mind

If instant coffee powder is not available, we can make this drink with ordinary coffee powder.
Take 1 spoon of coffee powder and 1 spoon of coco powder and add 1 cup of water and boil for 5 to 6 minutes.Then filter this water and use this, instead of instant coffee powder...
Adding ice cubes is as per like.
Reduce ice cubes quantity for thick coffee milk shake and take very chillied milk.

Tuesday, April 25, 2017

Kadhi Pakoda recipe

punjabi kadi pakoda recipe

 We here this name at dhaba's and north indian places when we visit.This is traditional punjabi recipe.This recipe is very easy and quick to prepare to eat with roties or chapati or nons..Its taste is awesome..North indians are like to have this curry with pulkas. of course not suitable with white rice...Less spicy and bite with spoogy like pakodas unexplain and splendid taste....
Kadhi means adding besan in sour curd and making a thin costistency.
Pakoda means just like onion pakodas or any other pakodas making with besan 
In some people like to make this pakodas with fresh fenu greek leaves.That one also very delicious.
For avoiding less spicyness in some people use masala ingredients like cloves,cinnamon and coriander seeds  making of curry.
What ever it add,finally we get nice gravy roti curry......
Here also some roti recipes

Paneer butter masala
Mixed veg recipe
Creamy Cauliflower masala curry
Paneer capsicum

Ingredients For  Pakodas

besan 1cup
salt to taste
red chilli powder 1/2 spoon
turmeric 1/4 spoon
cooking soda 1/4 spoon
onion 1
potato 1
cumin seeds 1/2 spoon
coriander seed powder 1/4 spoon
green chillies 2

1/2 cup


 wash  onion,green chillies and potato.and choped them finely.

Make coriander powder.
 Take a big mixing bowl and add besan,salt,little bit turmeric and red chilli powder and mix all well.
Add finey chopped onions and potaotes,baking soda,cumin seeds,coriander seed powder and  some green chillies.
Add water little by little and make a thin mixture that can make pakodies easily using spoon. Pakoda mixture is not very thin and  not very thick. so batter should not be so watery. Make a smooth paste.
Take a pan and put on the flame and add 1/2 cup of oil for frying pakodies.
when the oil is heated take batter using spoon and drop it in the heating like this remaining batter and fry in medium flame.
When pakoda become to golden colour remove them from the oil.
 flip up and down the pakodies for giving good colour and perfect fry.
 After frying the pakodas keep on the paper napkin for absorbing excess of oil.

Ingredients for Kadhi

besan 4 spoons
sour curd  1 cup
water 4 to 5 cups(nearly)
salt to taste
red chilli powder 1/2 spoon
turmeric pinch
ginger  1 inch
garlic 10 cloves
green chillies 5

Preparation of Kadhi

Wash and cut ginger and green chillies into pieces.

Take a mixie jar and add green chillies,ginger pieces and garlic cloves and make a paste.
Take a big mixing bowl and add curd. whisk well.
Then add besan little by little while adding some water.
Add more water and make a very  thin batter.
Add little bit turmeric,salt,red chilli powder,ginger garlic and green chilli paste and mix all well.
Keep this kadi mixture aside.

Ingredients For  Curry

Ghee 2 spoons
mustard seeds 1/4 spoon
fenugreek seeds pinch
dry chillies 2
cumin seeds 1/4 spoon
asafoetida pinch
curry leaves some
coriander leaves few

Preparing curry

1.Take a thick bottom vessel and put on the flame.

2.Add ghee.when ghee is heated add mustard seeds and fry until they become to splutter.
3.Add dry chillies,cumin seeds and saute .
4.Add fenu greek seeds and saute for a minute.
5.Add asafoetida and  curry leaves.
6.Add kadi mixture and stir continously.
7.If the kadi mixture is too thick add some more water and boil until besan cook well.stiring is very important.other wise besan may be settle down of the mixture and forms lumps.
8.Put the flame in low and cook for 15 to 20 mintues till mixture cooked well.
9.Add pakodas and stir the curry.
10.Taste the greavy if salt is enough or not .
11.If not  add some more salt .
12.Finally add finely chooped coriander leaves...
13.Serve hot with roties......

Keep  in the mind

Do not make pakodies(dumplings)   very big .
If  baking soda is not avaible add baking powder.Do not add too much ...pakodas can absorbs excess of oil.
Making nice kadhi mixing besan and curd is very important.
If curd is not sour then add lemon juice(1/4 spoon) .
  sour curd is important ingredient that gives delicious taste to the kadhi.

Saturday, April 22, 2017

Hyderabadi Chicken Dum Biryani

Either mutton or chicken Biryani , hyderabad  is  very famous for  that.  hyderabad biryani is peculiar and splendid in taste.Many people afraid to hear the word 'dum'.They think that process is heavy and experience persons only can do that dum biryani.It is not correct ..This is very easy and every one can prepare this recipe.But  marination will take some more time ...other wise we can prepare this biryani is in quick time...Quality basmati rice and marination  of the chicken pieces are very important to this recipe.


For Chicken marination

Chicken  1/2 kg
cloves 4
green cardomon 2
pepper corn seeds 1/4 spoon
bay leaf 2
star anise 1
shah jeera 1 spoon
cinnamon  1 inch
marati mogga 1
turmeric pinch
salt to taste
red chilli powder 1 spoon
ginger garlic paste 2 spoons
green chillies 4
mint leaves few
coriander leaves few
oil 1/2 cup
curd  1 cup
coriander seeds powder 1 spoon
cumin seed powder 1/2 spoon
lemon juice 1 spoon

For Rice cooking

Basmati rice 1kg
water 4 liters
salt to taste
shah jeera 1/2 spoon
bay leaf 2
oil 2 spoons
cinnamon  1 inch
cloves 4

For Dum

Ghee 2 spoons
 onion 1
saffron pinch
hot milk 2 spoon
rose water 1 spoon


Chicken pieces should be in medium or big size.leg pieces and medium size breast pieces preferable.
Wash chicken pieces and drain completely.
Wash coriander and mint leaves and cut coriander leaves finely.
Wash green chillies  and cut into medium size pieces. or slit them.
Take a mixie jar and add all garam masala ingredients(cloves,cinnamon,cardomom,shah jeera,bay leaf,anise,marati mogga,pepper seeds) and make a fine powder.
Take a big mixing bowl and add chicken pieces,masala powder,ginger garlic paste,turmeric,sat ,red chilli powder,curd,mint leaves,coriander leaves and green chilli pieces and mix all well.Add cumin powder(optional),coriander seed powder,lemon juice and  oil(1/2 cup) and mix well and take this chicken allow to marinate for over night.So put this bowl in the fridge or marinate atleast for 3 hours for delicious biryani.

Wash rice 2 or 3 times and soak for 1 hour then drain completely.

Cut onion long and thin pieces.
Soak the saffron in hot milk.


1.Take a pan and add some oil for frying onion pieces.
2.When oil is heated add long and thin onion pieces and fry until they become to dark brown colour and remove from the oil.
3.Take a big  vessel and add some water (5 to 6 times more than rice) and put on the flame.
4.When water is started to boil add 2 spoons of oil and salt.
5.Mix the water and taste it when salt is completely dissolved.
6.This water should be little bit salty because  the rice absorb this water at the time of cooking so add enough quantity of salt for that rice.
7.Add cloves,cinnamon stick bay leaf and sha jeera and mix well.
8.Add soaked and drained basmati rice and cook until 70% of rice cooked.
9.When 70% of rice cooked then put off the flame and leave for 3 minutes and  drain the rice.Then rice is cooked nearly 80%.
10.Take a thick bottom vessel or bandi and put on the flame add 2 spoons of oil.
11.When oil is heated add marinated chicken pieces and cook for some time.
12.When water is coming from the chicken  then add 80% cooked rice .
13.Spread this rice like a layer on the chicken pieces.Add fried onion pieces  and ghee over the rice.
14.Add saffron milk and rose water on the rice and put the lid.
15.Cover the lid with chapati dough and seal it for prevent the steam coming out from the vessel.
16.Put the flame in high for 5 minutes then put it low for 10 minutes.
17.Then put a tawa  on the flame and place this chicken dum bandi on it for avoid brown..
10.Cook for another 20 minutes and put off the flame.
19.Do not open the lid immediately after put off the flame.
20.Open it after 5 to 10 minutes.
21.Aromatic flavour comes out and touches our nose first then colourful dish appears to our eyes.
22.Tasty chicken dum biryani is ready to eat and enjoy this dish with raita or any kurma....or sharuva.

Keep in the  mind

Use high quality basmati rice for nice biryani.
Do not cut the chicken pieces small.They will be become small pieces when they cooked with the rice...
Adding cumin powder is optional.
If saffron is not available you can add yellow food colour also.
Cooked basmati rice should be grainy and not mushy...

Thursday, April 20, 2017

Easy Mango Ice Recipe

 In this hot summer preparing this type of cool recipes that very much like all of them and feels cool and relax to eat at evening times.Mango is a seasonal fruit that gives lot of health benefits.But some children do not like to eat mango.This recipe is best for that type of children and gets all mango benefits.
If Mango pulp is little bit sour then add some sugar.Mixing with ice cream sourness is decreases and gives delicious taste and every one like to eat....


Butter Scotch Or Vanilla Ice cream .......2 scoopes
Mango pulp                                     .......2 cup


We can prepare this recipe in two methods..

1.Take a blender and add  mango pulp and 1/2 spoon sugar(If pulp is sour) and ice cream(vanilla icecream) and blend well . Pour the  mixer in serving cups and Put them in the freezer until they frozen well.

2.Take serving cup and add ice cream.Pour some mango pulp over the ice cream or around of the ice cream. Then put it in the freezer till it become to frozen well.

Keep in the mind

If you want to serve this recipe instantly then ice cream should be frozen well.

Tuesday, April 18, 2017

Crispy Chicken Pakoda

chicken pakodi snacks

This is one of the delicious and best  chicken variety recipe.Especially children like to have this one as snacks.It is also take with steamed rice and sambar...Very easy and simple snack.Best one to prepare at evening snacks time...


boneless chicken 200grs
oil for deep fry
turmeric 1/4 spoon
red chilli powder 1 spoon
salt to taste
garam masala 1/2 spoon
coriander seed powder 1/2 spoon
curry leaves few
green chillies 5
ginger garlic paste 1 spoon
corn flour 2 spoons
besan 3 spoons
egg white 1


Cut chicken  into 2 inche pieces and wash with plenty of water and drain completely.
Make garam masala powder.
Make coriander seed powder.
Make ginger garlic paste.
Break the egg and separate white yolk.
Wash and cut green chillies into long slit pieces.
Take a big mixing bowl add small chicken pieces,salt,turmeric,red chilli powder,ginger garlic paste,garam masala and coriander seed powder and mix all well.
Then add corn flour and besan and mix all together.
Adding corn flour and besan depends upon the moisture of the batter(chicken pieces).Add egg white(optinal) and mix well and keep to rest and marinate for 30 minutes.


1.Take thick bottom pan and add oil for  deep fry.
2.Add curry leaves when oil is heated.
3.Remove from oil when curry leaves fried .
4.Add long slitted green chillies and fry .
5.Remove them when fried well.
6.Put the flame in  medium  and add chicken pieces into the oil and fry until they become to golden red colour.
7.Stir chicken pieces up and down while frying.
8.Medium flame or low flame is better to fry chicken pieces.It will take 10 to 15 minutes.
9.When chicken pieces fried well remove them from oil and put on paper napkins for absorbing excess of oil.
10.Finallly add fried curry leaves and fried green chillies to chicken pakodies.
11.Have this one with Hot tea or coffee ...Enjoy!

Keep in the mind

Cut chicken pieces into small because small pieces should fry easy and cook correctly.
Do not put the flame high because chicken is raw(not cooked) so we should fry this pieces in low or medium flame for some time.
Fried green chillies do not have spicyness.Children also like to eat.
Fried curry leaves gives restaurant style aroma.. and use for nice display.
Batter should be like tight mixture not watery like onion pakoda batter.

Sunday, April 16, 2017

Mango Pickle(Chinna mukkala pachchadi)

mango chinna mukkala pickle

This pickle is instant one that can prepare at any time(not only in summer)when  mangoes are available.But it is not preserve for long time like other pickles(mango avakaya).Taste is delicious and take this with white rice adding ghee splendid taste......


raw mango 1 big size
sesame oil 1/4 kg
mustard seeds 1/2 spoon
fenu greek seeds 1/4 spoon
garlic  3
turmeric 1 spoon
salt to tastte
red chilli powder 6 spoons


Wash mango and clean with cotton cloth and cut into small pieces.
Spread on the cotton cloth and dry for some time.
Roast fenugreek seeds until they become to dark colour and gives good aroma.
Make this roasted fenugreek seeds  into powder.
Make mustard seeds also fine powder.
Remove upper layer of garlic cloves and make a paste .
If you take crystal salt   then make it fine powder.


Take a big mixing bowl and add fenugreek seeds powder,mustard seed powder,garlic paste,salt,turmeric and red chilli powder and mix all well.
Add mango pieces and ,mix well.
Then add oil and mix well.
Taste if salt and spicy is enough or not.
Add some more salt and red chilli powder if necessary(according to your taste).

Keep in the mind

This pickle is not preserve for long time like mango avakaya.
Better  to preserve in the fridge for long last.
Cut mango pieces very small  as do as possible.
Do not roast mustard seeds.
You can add garlic cloves also.
Adding garlic paste also gives good taste.

Monday, April 10, 2017

Brinjal Tomato Chutney

brinjal tomato chutney pachchadi

This is one of the traditional and andhra style recipe and make this chutney using mortar instead of mixie gives different and delicious taste.Eating this chutney with rice (adding ghee) is very good combination ....this one is enough to finish our  meal need to any other curries...


Green chillies 100 grs
brinjal 5
tomato 2
oil 3 spoon
cumin seeds 1/4 spoon
garlic cloves 10
salt to taste
tamarind 3 flakes
mustard seeds 1/4 spoon
urad dal 1/4 spoon
chanda dal 1/4 spoon
curry leaves few


Wash brinjal,tomatoes and green chillies .
Cut green chillies into two pieces.
Cut brinjal and tomatoes into pieces.
Remove upper layer of garlic cloves.
Wash and chop coriander leaves finely.


1.Take a pan and add oil when pan is heated.
2.Add green chilli pieces when oil is heated.fry for 2 minutes.
3.Remove green chili pieces from the oil and add brinjal and tomato pieces and cook until they become tender.
4.Add tamarind  when water is coming from the vegetables.
5.Cook until  3/4 of water is evaporated .Put off the flame.
6.Take a mixie jar and add  fried green chilli pieces,tamarind,cumin seeds and salt and blend it well.
7.Then add cooked brinjal and tomato pieces and make a coarse paste.
7.Taste it if salt is enough or not.
8.Add some more salt if it required.
9.Take a pan and put on the flame.
10.Add 1/ 2spoon of oil and mustard seeds when oil is heated well.
11.fry mustard seeds when they started to splutter.
12.Then add urad dal or chana dal  and fry until they become to golden colour.
13.Then add curry leaves and finely chopped coriander leaves and put off the  flame.
14.Add this seasonings to brinjal tomato chutney and mix well.
15.Take this chutney with hot white rice and adding ghee.....

Keep in the mind

we can use  dry chillies instead of green chillies.
brinjal quantity should be more than tomatoes.
With out tomatoes  we can prepare this brinjal chutney also.
Adding garlic and cumin seeds increases the taste of the chutney.