Wednesday, April 23, 2014



Tamarind: 100gms. (or 3 spoons tamarind paste)
Rice: 2 cups cooked and cooled.
chillies: 3 (whole)
ginger: 1/2 inch (chopped)
oil: 5 tablespoons.
curry leaves: 1 stalk
coriander leaves: 2 tablespoons.
turmeric: 1 1/2 tea spoon.
salt: as needed

chillies: 2 (whole)
channa dal: 1 tablespoons
urad dal: 1 tablespoon
cumin seeds: 1/2 spoon.
mustard seeds: 1/2 spoon.
peanuts: 2tbs. (roasted)
cashew: 2tbs.
ginger: 1/2 inch (chopped)
curry leaves: 1 stalks
uppu mirapakaayalu (salted dried chillies): 3


Let tamarind soak in warm water for 1 hour.
Now squeeze/extract it well and throw the remains of the tamarind.
Now, add chillies and ginger to it and cook it on low flame.
Put the lid on, now.
The paste should become thick and reduce to half the original quantity.

Add 1 tbs. of oil and curry leaves, coriander to the cooked rice and then, let it cool.
After it cools down, add turmeric and salt and mix it.
Now, add tamarind mix.

Now, do the tempering with the ingredients under tempering.
Now, pour the tempering over the tamarind rice.

If not enough sourness at the end, add some more tamarind paste (after frying it in some oil a little bit).

Andhra fish pulusu


Fish: 1.5 pound (any fish.. I tried with tilapia and salmon)
Onion: 1 big (cut lengthwise)
tomatoes: 2 chopped
chillies: 3 big/ 4 small (slit in between)
tamarind: 50gms. (soaked in warm water for 15 - 20 mins)
few curryleaves
ginger garlic paste: 1 tbs.
oil: 2tbs.

fenugreek seeds + cumin seeds - smashed in dhinchik or grinded (1 tbs.)
chilli powder: 2 tablespoons
salt: as needed
turmeric: as needed

For tempering:
cinnamon:  1 small
cardamom: 1
cloves: 4

Fry the fish using the method described in:

In a wide vessel, put oil.
Once oil becomes hot, put tempering items.
Once it splutters, put onion, tomato and chillies. (keep this on medium flame)
Let it fry for 3 minutes.
Now put salt, turmeric and chilli powder.
Let it cook for 1 more minute and put ginger garlic paste.
After that, put the tamarind juice in that.
Let the tamarind juice come to a boil. After it comes to boil, keep it for 5 more minutes.
Now, put the fenugreek and cumin seed powder.
Mix it well once and put the fried fish pieces.
Let them cook for 10 mins with the gravy.
Now, turn off the stove and put chopped cilantro.

Sunday, August 4, 2013

Baked red snapper fish + fruit salsa

I was looking for recipes on how to bake fish online and I came across quite a few recipes that combined fish and fruit salsa.
It got me excited right away.. cause I simply love fruits these days.

I adapted this recipe from

Red snapper: 2 fillets

spices for marination:
olive oil
lime juice
kozambhu powder

I cut each fillet into 2 halves.
After cleaning the drying these fish fillets, I marinated them with the spices needed for marination.
I added the spices per intuition.
I lined an oven tray with foil and rubbed it with little bit oil.
I put the marinated pieces on the oven tray (skin side down).
I covered and chilled them in the refrigerator for 3 hrs.

After that, I preheated the oven to 450F and put in the marinated fish.
I left it on each side for 20 mins (total of 40 mins).
and tadaa.... its done!

Fruit salsa:
I adapted the recipe from
(except I didn't use the liquor... so, it's not quite drunken :D)

I pretty much did everything exactly as per that recipe except I didn't have pineapple and green peppers handy.. so, I skipped them.
And, I didn't bother to roast any peppers.
It tasted great and tummy felt calm and good :)

baked muffin pan idli's with baked sweet potato fries

Baked idli's

baked idli's have got to be one of the best discoveries I made.
The idli's come out soo soft and fluffy... they are just great! and the cleanup is so much easier than the pressure cooker method.

preheat the oven to 350F.
pour idli batter into muffin pan moulds (so, it fills upto half of each mould).
Get another oven pan half filled with water ready.

Once the oven is preheated, put the muffin pan on the top rack and the pan with water in the
bottom rack.
(The way I look at it, you are sort of emulating pressure cooker here with the muffin pan and the water to steam).
The idlis should rise and be done somewhere between 15-20 mins.
You need to pull them out as soon as you see that its starting to form a thin crust on the top.

Sweet potato fries

Serves: 4
Sweet potatoes: 2
olive oil: 1 tbs.
salt: to taste
pepper: 1/2 table spoon
paprika: 1/2 table spoon

(Note: vary amount of pepper and paprika to your taste)

Peel the sweet potatoes and cut them into thick fingers.
In a bowl, mix the sweet potato fingers with olive oil, salt, pepper and paprika.

Preheat the oven to 450F.
Now take a flat oven pan and line it with aluminium foil.
Spread the sweet potato fingers on it without crowding them (else, they won't be crispy).
Once the oven is preheated, put the pan with sweet potato fingers in.
After 10 mins, take the pan out and turn the fingers around.
Put it in for another 10 mins.
Now, take them out and enjoy :).

Saturday, August 3, 2013

Aloo/brinjal gravy

Serves: 4


Aloo/Brinjal: 1 pound
onions: 1 medium (chopped)
tomatoes: 2 large
yellow habanero chillies: 2 (with seeds removed) - gives a nice flavor.
kozambhu powder: 2 1/2 heaping teaspoons
turmeric powder: 1/4 teaspoon
salt : to taste
Oil: 3 tablespoons

In dhinchik, smash:
2 teaspoons fennel seeds
2 stalks curry leaves
5 flakes of garlic

Boil the potatoes in a pressure cooker. Peel and cut them into small pieces.
Now,  heat oil in a pan. Once oil heats, add the dhinchik smash.
once this splutters, add onions. Keep heat high (setting: 8).
Once onions get golden brown, add tomatoes.
Now, add aloo/brinjal. Stir it for 5 minutes.
Add all the spices.
Stir for another 5 minutes.
Add 3 cups of water.
Close the lid and boil it for 15 minutes on a heat setting of 6.
Open the lid and sim it for 10 minutes (on heat setting: 2).
Now, you should see the oil oozing out on all the sides of the pan.
Now, garnish with coriander leaves and serve.

kozambhu powder

To make 2 pounds kozambhu powder:

200 grams red chillies
400 grams coriander seeds
50 grams of cumin seeds
25 grams fenugreek seeds
25 grams mustard seeds

Optionally, slightly dry roast the spices.
Cool it down and then grind it into a fine powder.

chamadumpala(arbi) fry

Serves: 4 people

Arbi: 2 pounds
kozambhu powder: 3 heaping teaspoons.
turmeric powder: 1/2 teaspoon
salt: to taste
tamarind paste: 1 teaspoon
oil: 5 tablespoons

mustard seeds: 1 teaspoon
split urad dal: 2 teaspoons
curry leaves: 3 stalks


Boil Arbi in pressure cooker (on high (setting: 8) for 3 whistles).
Now, peel and cut into small pieces.
Mix arbi with all the spices and sprinkle little water (for spices to stick onto arbi).

Heat oil on the stove on sim (setting: 4).
Add mustard seeds and let them splutter. Now, add urad dal and curry leaves.
Add spice mixed arbi and fry it till browned (about 15-20 minutes) (at the same sim setting),