Monday, September 26, 2011


Bitter gourd 350gms / 3 cups (thinly sliced) (or) 350gms
Tamarind lemon size
Turmeric 1/2tsp
Salt to taste
Buttermilk in cup curd add 3/4th cup water and whisk well.
Onions 2 (diced)
Garlic 5 cloves
Cumin seeds 1/2 tbsp
Jaggery powder or grated 3 tbsp
Red chilly powder 2 tsp
oil 3-4 tbsp

  • Cut bitter gourd into round and thin slices. Rinse under tap water for couple of times and drain them well.
  • Mix turmeric, tamarind, buttermilk, and salt. Keep on flame.
  • Boil on medium flame until bitter gourd is cooked and all buttermilk is evaporated.
  • In mixer jar add onions, Jaggery, Cumin seeds, little bit of salt , garlic and red chilly powder. Grind to fine paste, without adding water. Keep aside.
  • Heat oil in a wide frying pan. When oil is hot, add boiled bitter gourd and fry them, till semi crispy.
  • Add ground masala paste and mix well (adjust sweet, tangy and spice flavour according to your desired taste)
  • Fry on low flame until it turns into dark golden in color brown (it takes 20-30mins to fry).
  • Serve with rice.

Sunday, September 25, 2011

Dondakayi Gutti Masala / Stuffed Tindora Masala

Dondakayalu / Tindora1/4 kg
Medium sized Onions 2 (diced)
Green chillies2
Coriander leaves2 tbsp chopped
Oil 3 tbsp
Water1/2 cup
Salt to taste
Masala :Groundnuts - 2tbsp
Sesame - 2tsp
Dhaniya - 2 tsp
Khus Khus - 1tsp
Cloves - 3
Cinnamon - small pcs
Cardamom - 1
Ginger garlic paste - 1tsp
Chilly powder - ½ - 1tsp
Tamarind - little

  • Dry roast groundnuts and sesame in a pan. Cool it down and grind into powder along with masalas as listed.
  • Heat tsp oil in same pan. Fry onions and green chillies for couple of mins. Grind this along with masala powder into paste.
  • Remove paste into a bowl and mix chopped coriander leaves and salt. Keep aside.
  • Wash Tindora and drain them well. Holding it straight, make vertical slits till 3/4th of the size, making sure the end is still intact.
  • Stuff the masala paste in each of the slit tindora as shown in the below picture.
  • Heat the remaining oil in a pressure pan. When oil is hot arrange tindora’s side by side.
  • Cook on high flame for 2-3 mins. Turn and cook for another 2-3mins.
  • If any of the  masala left after stuffing, add to tindora and mix well. Fry it for 1-2 mins.
  • Add ½ cup water and check the salt at this point.
  • Cover with cooker lid and cook on medium high flame upto 2 steams.
  • Allow presssure to release. If gravy is watery, boil till gravy thickens.
  • Serve hot with rice and roti’s.

Thursday, September 22, 2011


Serving size : 2 persons
Preparation time :20Min's (excluding marination time)

Chicken Breast / Bone less Chicken200 gms (cut into cubes or into strips)
Eggs 6
Medium Onion 1 (diced)
Capsicum (green / red/ yellow)Half piece (chepped)
Cumin seeds powder/ Jeera powder1/2tsp
Chilly powder1/2 - 1tsp
Ginger garlic paste1/2tsp
Pepper powder1/4 tsp
Saltto taste
Milk 2 tbsp
Pizza / Mozzarella cheese (shredded)1/4 cup
Oil2 - 3tbsp
Butter1 tbsp

  • Wash the chicken and drain it well. Add chilly powder, ginger garlic paste, cumin seeds powder, salt and lime juice. Allow to marinate for 30min to 1hrs in refrigerator.
  • Heat 2tbsp of oil in a pan. Add onions and saute it for a while. Then add capsicum and saute it for couple of Min's.
  • Add marinated chicken and cook till chicken is cooked nice and tender.
  • Off the flame and divide it into two portion. Keep aside and keep it warm.
  • In a large bowl mix eggs, pepper, milk and salt.
  • Heat 1/2tbsp butter and 1/2tbsp oil in a wide non stick pan.
  • Pour half the mixture of eggs and spread it or rotate the pan.
  • When eggs starts cooking, top half of the omelet with one portion of chicken mixture (as shown in the below picture).
  • Sprinkle half the cheese and fold it.
  • Allow it to cook on medium flame till egg is cooked and cheese melts.
  • Flip carefully and cook it for couple of min’s.
  • Remove to plate and top with salsa and cream if desired.
  • Serve immediately.
  • Repeat procedure with remaining butter, egg mixture, and chicken mixture.

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