Sep 12, 2016 No comments:

Kakarakaya Mukkala Vepudu ~ Andhra Recipes

Karela ~ Kakarakaya ~ Bitter Gourd which is very bitter in taste definitely not many people's favorite. But there is a unique taste for this wonder veggie behind that bitter taste, which can be only brought in certain delicacy dishes you make with it. There are several medicinal values and health benefits for this wonder veggie/fruit when you consume it in raw or juice form. I have never tasted that, but I love all karela dishes in cooked form. Hopefully I get at least some benefits, and Thanks to my mom as she is the one who got me into this veggie. My mom makes several delicacy dishes with Karela that it became one my favorite veggie. Fortunately my hubby won't mind Karela in his plate, infact he likes it, so it's a common veggie that we both like, gives me opportunity to make happen several karela dishes in my kitchen with no hesitation.

Recently my mum was here visiting us for summer vacation, and i have stole all her karela recipes (Just kidding, ;-) She was generous enough to share her recipes to pass it on for next generations) and bringing them here in my space so that you all can benefit too. Today I am giving you one Karela recipe, that tests your patience, yes, it is a lengthy process but at the end when you taste it is mind blowing, you don't remember the pain at all. So plan to make this dish only when you have extra time in hand. Usually I make it on weekends or during holidays when i am free in the kitchen. This is almost similar to Spicy Karela Kaaram recipe, but less spicy. I eat mostly this curry as it is, as it tastes so good.

For Boiling:
Karela ~ Kakarakaya - 1/2 kg
Butter milk - 1 cup
Tamarind - 1 Tbsp
Salt - 1 tsp
Turmeric Powder - 1/2 tsp

For Kaaram Grinding:
Red Chili Powder - 1 Tbsp
Cumin Seeds - 1 tsp
Garlic - 5 cloves
Salt - 1 tsp

For Frying:
Oil -  1/2 cup for deep frying
Curry Leaves - 10 (optional)
Onion - 2 medium ( or chopped 1 cup)
Turmeric powder - 1/4 tsp
Salt - 1 tsp

Preparatory Steps:
  • Wash Karela under lukewarm water. Mix butter milk, tamarind, turmeric powder and salt in a non-stick pot. Trim edges of Karela. Add Karela to the buttermilk mixture in the pot. Boil Karela in buttermilk mixture for 15 to 20 min until Karela becomes soft or buttermilk evaporates completely.
  • Switch off the stove and take the karela in a plate, cut them (width wise) into small round pieces and let them dry. Keep this plate in a corner inside where you get plenty of sun, to let them dry under indirect sun for about 4 to 5 hours.
  • Grind all the ingredients under Kaaram Grinding section in a small mixie jar into fine powder.
  1. Heat 1/2 cup oil in non-stick pan. Once the oil is hot add chopped & sun dried karela, fry them for 5 min. Take the karela pieces out of the pan. Transfer the oil from non-stick pan to some steel or glass bowl.
  2. Heat the same non-stick pan and add chopped onion. Fry onions for 4 min. Add salt and turmeric to onions and fry them for another 6 min. Onions should be fully sauteed and soft.
  3. Add ground kaaram to the onion mixture and mix well. Add karela pieces to the pan and coat with kaaram and onion mixture. Switch off the stove and keep the pan on there for 5 min.
  4. After 5 min transfer the Karela Fry to serving bowl. Serve with hot white rice and some ghee, tastes absolutely delicious.
  • Trim the edges of Karela while boiling in butter milk. So that the buttermilk goes inside karela and takes away most of the bitterness.
  • For good color and spiciness, use Kashmiri Red Chilli Powder. 
  • Always get fresh and tender Karela for this recipe. Avoid too much riped ones and make sure the seeds are not that hard.

Will be back with another delicacy recipe, 
until then cherish this special one!

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Sep 10, 2016 1 comment:

Veggie Pancakes

These are simple veggie pancakes that happens in my kitchen even in morning rush time. These are super easy to make, super quick, super tasty and loaded with veggies and without any added preservatives. Makes it super healthy breakfast for your kids, Whenever I make these, I can't really wait to eat these, infact i always eat half of them in the process of making. :-) These are that addictive and I am happy with these type of healthy addictions. Here is the recipe for you, Njoy!

Zucchini - 1
Carrot - 1
Potato - 1
Multi Grain Bread Slices - 2
Egg - 1

Salt - 1 tsp
Black pepper - 1/2 tsp ( freshly ground)
Cajun Seasoning - 1/2 tsp ( or try all spice seasoning)
Dry Basil Flakes - 1/2 tsp
Oil - 1 Tbsp

  1. Trim Zucchini and Carrot. Peel Carrot and Potato. Grate all the veggies in medium grate setting. ( so that flakes shouldn't be small)
  2. Take grated veggies in a medium bowl. Add salt, black pepper, cajun seasoning, dry basil and mix well.
  3. Cut the bread into small pieces add to the veggie mix. Add egg to the bowl and mix it thoroughly until you will get like batter consistency. 
  4. Heat the Griddle and spread spoonsful on to the pan ( yields 6 medium size pancakes).
  5. Drizzle Oil around each pancake. Cook on both sides for about 2 min on each side. 
  6. Switch off the stove, serve these in plate with Hot & Sweet Magee sauce. Oh Heavenly!
  • If you want to skip egg, replace it with 2 Tbsp Besan Flour mixed in 1 Tbsp water ( or adequate amount water)
  • For another variation you can add 1 Tbsp of sooji rava to the mixture to get slight crunch.
  • In US, veggies are very hydrant rich, water in the veggies is enough to get the batter like consistency, no need to add any extra water in this recipe. If you feel like you didn't get batter like consistency because veggies are little dry, then you can add 1 tbsp of water and adjust accordingly.

Will be back with another kid friendly recipe
Take care until we meet here again!

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Sep 3, 2016 No comments:

Nutella Cookies

On one Friday evening, I was dying to make or bake something new in my kitchen as it's been a while that i made any new dish. But here are the conditions
1. Ready in or under 30 min
2. With very simple and minimal ingredients
3. served as snack that please my kids
4. mess free recipe, so that I should still be tidy after making this to hit the Friday Family Dinner.

Nutella Cookies
After browsing several awesome recipes and gazing at mouth watering dishes, I was set with these quick Nutella Cookies!  This recipe met all my conditions and happened in jiffy with only 3 ingredients,  I hit the dinner date with family too after baking these cookies!

Usually I am not a cookie person, but Let me tell you all about these cookies, these are slightly crispy outside, very soft inside, chewy overall and melts in mouth, tasted awesome.. Oh boy these are so good and I am sure this recipe is a keeper and happens a lot in my kitchen!

My daughter's eye got on this recipe, she is planning to turn this into video recipe... keep your eye for that upcoming video recipe as well! :-)

adapted from :  she knows

Nutella - 1 cup
All Purpose Flour - 1 cup
Egg - 1

  1. Take Nutella in a medium mixing bowl. Add egg and beat with electric mixer on medium speed for 2 min. Add flour to the same bowl and mix again for 1 to 2 min until everything is combined.
  2. Keep the mixer away, using your hands knead the mixture slightly until it gets dough consistency. Make a big dough ball or log and keep it aside. 
  3. Pre-Heat the Oven to 350 F / 180 c degrees.
  4. Take the baking tray and place the silicon baking cookie sheets. 
  5. Take 1 Tbsp of dough into hands and roll into small balls  between your palms. Turn the dough into balls and place them on the baking sheet. 
  6. Take a heavy bottom glass, and press the balls gently so they become flat into cookie shape. 
  7. Place the baking sheet in the oven and bake for 7 minutes. Take the baking sheet out of the oven and let the cookies completely cool for 5 min. 
  8. Enjoy these cookies right away or store them in air tight container for later.
knead, roll, flat, bake! :-)
  • This recipe yields 24 cookies of medium size.
  • Silicon baking cookie sheets are so convenient to place the cookies in pre-defined circles.
  • These cookies store good for 3 to 5 days at room temperature and 7 to 10 days in refrigerator.
Oh.. My... these are so delicious!
hope you have enjoyed this simplest recipe,
Happy Baking until next time!

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Aug 27, 2016 2 comments:

Mexican Spiced Chicken Roast ( No Oil )

Sometimes accidents in kitchen turns out into Delicious Dishes. This Mexican Spiced Chicken Roast is one of such happy accident in my kitchen. One day I am out of my regular Indian spices ( Coriander/ Jeera Powders) to marinate chicken and just used the Mexican Style Rice spice that is handy in the pantry. It turned out be so tasty, delicious and yummy! This recipe is loved by my family and got finished in minutes. Try it out I am sure your family will love it too. Here is the recipe, enjoy!

Chicken Boneless Thighs - 4
Lime Juice - 1 Tbsp
Yogurt - 1/4 cup
Mexican Style Rice Spice - 1 packet ( got this from sprouts)
Cilantro - 2 Tbsp

  1. Mix Spice powder with Lime Juice. Rub the Chicken with Spice and Yogurt. Marinate in the freezer overnight.
  2. Thaw the chicken on the day of preparation for 5 hours. 
  3. Take a wide pot/pan and add these marinated chicken pieces and keep the stove at medium heat. Add 1 Tbsp cilantro to chicken in the pot. Close the lid and cook for 20 to 25 minutes, until chicken get tender and becomes slightly roasted.  
  4. Keep rotating the chicken pieces for every 10 min, so that it gets roast on all sides. Transfer the chicken pieces on to plate and garnish with remaining cilantro and some green grapes to add some color. 

Will be back with another healthy and easy recipe!
Happy Cooking until then!

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Jul 13, 2016 1 comment:

Palak Chole

This recipe is the hybrid of two popular north indian recipes, Palak Paneer and Chole Masala. As my son is fond of Palak Paneer, I wanted to try something healthy and variety with Palak (Spinach) without loosing the protein content in the recipe and this Palak Chole resulted in the kitchen. It tasted so good, subtle in spices and perfect for kiddos to infuse some greens and protein in their diet. This is a keeper and here is the recipe, njoy!

Chick Peas / Garbanzo  / Chana - 1 Can
Spinach - 2 cup ( leaves)
Onion - 1
Tomato - 1
Green Chili - 1
Ginger Garlic Paste - 1/2 tsp
Cumin Seeds - 1/2 tsp
Cinnamon - 2
Clove - 1
Bay leaf - 2
Oil - 1 Tbsp + 1 tsp
Salt - 1 tsp
Red Pepper Powder - 1/2 tsp
Turmeric Powder - 1 tsp
Coriander Powder - 1/2 tsp
Chole Masala - 1 tsp ( Shaan or Everest Brand)

Preparatory Steps:

  • Open the can and wash Chickpeas under lukewarm water and drain in a colander. Heat nonstick pan add 1 tsp oil to the pan and add drained chickpeas to the pan. Add 1/2 tsp turmeric + 1/2 tsp salt to the chana and saute them well for 5 min and switch off the stove. 
  • Add 2 Cups of water to the stock pot and heat water for few minutes, until hits boiling stage. Add spinach to the boiling water and leave it for 5 min. You notice spinach leaves getting wilted. After 5 min, switch off the stove, drain spinach leaves and cool them in colander. Once it is cooled, grind in a mixie or magic/nutri bullet until it becomes smooth paste.


  1. Heat non-stick pan and 1 Tbsp of Oil. Once the oil is hot, add cinnamon stick, clove, cumin seeds and bay leaf. After 1 min, add chopped onions, green chili. Saute the onions slightly until they become transparent, add add ginger garlic paste, mix well with onions. After 3 min, add chopped tomato to the onion mixture and mix it well, close the lid and simmer for 2 min. 
  2. Add remaining salt, coriander powder, red chili powder. mix everything well and close the lid and simmer for 3 min. After that you notice the gravy coming together, then add spinach puree to the pan and mix well with onion and tomato mixture. As the gravy starts boiling add sauteed chickpeas to the pan and combine well until coated with spinach gravy and spices. Add chole masala to the pan, mix well and close the lid and simmer for 5 min on medium to low heat.
  3. After 5 min, open lid, taste and adjust any seasonings as needed and switch off the stove. 
  4. Transfer Palak Chole to a serving bowl and it is ready to be served with warm roti / pulka / chapathi / naan. 


  • In this recipe, use less salt than usual as spinach and canned chana will salty already.
  • As i am in rush time I have used canned chana in this recipe. If you have time to plan ahead, you can use fresh chana ( Chick Peas / Garbanzo beans). Soak 1 cup chana overnight and pressure cook in the cooker until they become slightly soft and still firm. ( up to 1 whistle in pressure cooker)
  • While serving roti with this dish, you can serve cucumber + onion + cilantro salad on the side. 

Hope you liked this fusion recipe, will be back with another new dish
until then take care and happy cooking

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