Jan 31, 2011 1 comment:

Roasted Potato Medley

Before reading any further first check out if your cooking skills meets the following requirements in order to make this recipe.

Cooking Experience : Nothing.
Should be Good at:  CUT, THROW and TOSS.

Yes, the easy, peasy recipe is dedicated to all the bachelors and husbands who does claim that they have no cooking experience at all. At least give this a try to make your wife taste some one's cooking ( to break the the routine).

Fingerling Potatoes - 1 small bag ( 12 to 15)
Sweet Potato - 2 medium
Green Beans - 1/2 lb ( like strings)
salt - 2 tsp
Curry Powder - 2 tsp
Olive Oil - 2 Tbsp
Dry Parsley Flakes  - 1 tsp
Black Pepper - 2 tsp

Vegetables - Dry                   Vegetables - Seasoned                          Vegetables - Baked


  1. Wash the Potatoes ( i usually leave the skins on, for these potato the skin gives extra flavor) and pat them dry.
  2. CUT the big size potatoes into small rounds. ( as necessary)
  3. Roughly peel the sweet potatoes and chop into medium size cubes
  4. Mix Olive Oil, salt, black pepper, curry powder, parsley flakes in a small bowl
  5. THROW  all the vegetables in a baking dish. ( i have used rectangular one )
  6. Pour the olive oil mixture on top of the vegetables.
  7. TOSS  all the vegetables together (up & down) so that they are well coated with the seasoning.
  8. Heat the oven at 350 F temperature. Bake for 1 hour. (Now go and Take a Nap ;-))
  9. After 1 hour turn off the oven and take it out carefully and serve hot. 
  10. Save the rest in refrigerator and can use it for 3 to 4 days.

Yum! Yum! Yum! vegetables on the side are ready.

Well, as you have witnessed No cooking is required and it is so simple., Cooking is not hard ( well, only some times).

This recipe is going to Divya's DilSe, Veggie of the Month Event started by Priya at Mharo Rajasthan's Recipes.

Happy Cooking until next time

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Jan 30, 2011 No comments:

Green Beans Tofu Stir Fry

After making the Curried Tofu I still have some left over Tofu. Always store the tofu dipped in fresh water and store it in the fridge. If you have to store for long time ( 6 to 7 days) then for every 2 days change the water. I was looking in the fridge for the best veggies to go with my left over tofu. And then I saw these frozen green beans in my refrigerator and then came up with this recipe. For the Green Beans usage I always use frozen green beans. These days I am much liking these organic frozen beans from Costco. I am not a big follower of organic, but i have noticed that Costco changed all their frozen vegetables to organic. Most of my frozen vegetables are from Costco, Oh yeah! for my vegetable portions I definitely need Costco Bulk size. ;-)

Enjoy this recipe packed with protein and greens with your family. If you try this once you will hook on to this and transform your Thanksgiving green beans into this. :-)

Firm Tofu - 12 Oz Packet ( 1/2 block)
Green Beans - 1 cup
Ginger - 1 inch sick
Garlic - 3 cloves
Soysauce - 1 Tbsp
Salt - 1 tsp
Sugar - 1 Tbsp
Red Chili Sauce - 1 Tbsp
Black Pepper -1/8 tsp
Oil   - 1 tsp
Sliced Almonds  - 2 Tbsp


  1. Thaw the frozen green beans.
  2. Slice the Tofu into 1 inch thick strips.
  3. Take the nonstick pan and add oil to it. 
  4. Once the oil is hot, place the tofu in the pan. after 2 min turn them so that the tofu is fried on all sides. Keep the tofu aside.
  5. Meanwhile boil 2 cups of water in the pot. add salt to water.
  6. Once the water is boiling add the beans to it. After 4 min turn off the heat and drain the green beans and run under cold water.(This step will prevent from discoloring your green beans).
  7. Heat the same non stick pan and add the sliced ginger and minced garlic.
  8. Add soy sauce and green beans to the pan. Add sliced almonds.
  9. Add the tofu to the pan , add black pepper followed by red chili sauce.
  10. Mix all the ingredients well gently and add the sugar at the end.

That's it, Yum! Yum! Green Beans Tofu Stir Fry is ready.

Serving Tip:
Serve Hot Over Noodles or Rice. OR Eat this as a Veggie Snack. I toped with oatmeal and ate it still sounded yummy.

Sugar is the secret ingredient in this recipe. You can replace the Sugar with Honey for the sweet and sticky effect.

I am sending this entry to Torviewtoronto's Food Palette Green Event.

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Recipe Index

Cuisine: American   Chinese   Italian    Mexican   North Indian   South Indian   Thai    Vietnamese

Course: Appetizers   Breakfast Varieties   Salads   Soups Rice Items   Stir-Fry/Vepudu    Gravy/Curry    Stew/Pulusu   Deserts

Condiments:  Spread ~ Dips    Chutney   Pickles    Salsa   Relish    Jam    Sauces    Podi ~ Spice Powders   

Beverages: Mocktails  Milkshakes  Smoothies  Coffee

Chilled Delights: Icecreams

Baking: Cakes    Breads/Loafs    Cookies    Savory / Spicy Bakes   

Quick & Easy: Easy Recipes Quick Recipes Under 30 Minutes  Bachelor Cooking

Healthy Cooking: Tofu Recipes  Vegan  Oats Recipes Cooking with Fruits

Non-Veg Cooking:  Egg Recipes  Chicken   Fish   Shrimp

Misc:   Mom Recipes   PressureCooker Recipes   EveryDay Recipes Festive Recipes


North Indian
South Indian

Happy Cooking!

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Meet Yum! Chef

Dear Readers,

About Yum! Yum! Yum!:
Yum! Yum! Yum! has started one day (October 2010) when I made the exotic Baby Zucchini Bajji and started putting together the recipe for my future reference. I have written some recipes in the year of 2010 and taken pictures to post under my recipes section of LiveStrong, the fantastic site I follow to log my food and exercise.

Yum!Yum!Yum! has recently finished it's second birthday and feeling proud with the following milestones.

Following are some of the Milestones in the past 2 years
100,000+ page views, 
200+ posts in 2 years, 
169 Friends and Followers, 
137 Likes and Fans on FB, 
62 Subscribers and Readers via Feed Burner, 
62 entries made to Kitchen Artisty
76 IndiRank
2 instances in Media via DailyBuzz Helthy Living

Meet your Yum! Chef:

My name is Mythreyi, I am a busy working mom with two young kids and happily married to my dear husband Vijay.Cooking and Gardening are my passions. Music and Moves(dance) are my pleasures. Travel around the world is my dream. I am from India and respect every aspect of our culture and love to follow traditions.

I always love cooking since I was a kid. Still remember those days when I made potato chips when mom is not at home along with my sister. Day by Day trying some sought of new recipes has became fun and cooking became passion for me. And then came the opportunity to stay in the room with my wonderful friends in those good old college days, that means opportunity to cook more on my own :-). In those days even with limited kitchen gadgets I used to make superb dishes like Fried Rice, Gutti Vankaya to name a few. After the graduate school I came to USA ( Dallas,TX) for my Masters and went to UTD. When I lived in the Dorms of UTD, still did not stop cooking. Fried Noodles, Chole Dum Biryani are some delicacies to name.

Most of my recipes are spicy, savory and with the focus of healthy ingredients, some of them are from my creative kitchen and some of them are from ( my native origin Andhra) my mom's kitchen and some are alternation of good recipes from friends or that I found in the cook books or browse on the net.

My mom is a good cook since I have known her, and is the true inspiration for me.  I always love reading cook books, watching Food channels ( my fav is 30 minutes meals on Food Network) and surfing food sites ( my fav is Vah Reh Vah with Vah Chef) to explore new recipes and try them and present to you. Lucky You! ;-)

I love to try new restaurants and new cuisines, to know the possibilities of different styles of cooking and ingredients. My dearest friend and superb hubby is a fan of Italian food, and I love Mexican, and both of us agree on Thai.  Yes You have got me, means you can find more recipes on these cuisines here. Oh Boy! That sounds interesting right!

Enough flashback of me, coming to senses and presence, now I have two darling kiddos, that means more fun to cook for them and cook with them. And hence the reason for Yum! for Little One!, an exclusive recipe collection for Little Ones!

Hope you enjoy my recipe collection and keep visiting to check out all the new recipes.

You can always contact me at mythreyiv[at]gmail[dot]com for any questions or comments, but dropping a comment in my blog is the best way and fastest way to get hold of me. ;-). Gheez.. I sound busy mom, Yes I am!

Happy cruising around Yum! Yum! Yum!...


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Jan 29, 2011 4 comments:

Crunchy Cucumber Salad (Step by Step)

The minute we think about cucumber reminds us coolness, as mostly these are thirst satisfying snacks in summers. This makes me nostalgic with the scene of Roadside stalls serving cucumber wedges sprinkled with salt and red pepper combination in India, Hmmm, mouth watering, (though here it is winter now). Today here I am presenting a salad recipe with cucumbers which can be eaten not only in summer, but all seasons.
And I came to know that this salad is Burmese Specialties and click here for the real inspiration for this recipe.

For this recipe the way we cut the vegetables is the key factor. Hence is the reason for step-by-step instructions along with picture trail. And also I have shared some tips how to make it crunchy and crispy. Hope you will Enjoy it!

Crunchy Cucumber Salad
Crunchy Cucumber Salad

Cucumber - 1/2 medium
Red Onion - 1/4 medium
Tomato - 1/2 Big ( or 1 medium)
Cilantro  - 3 to 4 stems
Kosher Salt - 1/2 tsp
Black Pepper - 1/2 tsp
Olive Oil - 1 tsp
Vinegar - 1 tsp
Lime Juice - 1 tsp
Sugar - 1/2 tsp
Pecans - 1 Tbsp
Dried Cranberries - 1 Tbsp


1. First mix the olive oil, vinegar, lime juice and sugar in a small bowl and set a side

2. Wash and Peel the Cucumber in alternative stripes ( which gives a nice green and light green pattern)
3. Cut the peeled cucumber vertically and take out the seeds with spoon ( gently) (Tip #1 for crunchiness). Usually I don't take out the seeds, but in this salad, by doing so reduces the water and improves the crunchiness. ( look in the pictures).Cut in the middle vertically and slice horizontally.
4.Cut the Red onion also in the same lines  (make sure you get all the vegetable slices in the same size and shape).(Tip #2 for crunchiness). Cut the vine riped tomato also into thin slices.

5.Take a Wide  Bowl, first add the sliced cucumbers, onions, followed by tomatoes.
6.Sprinkle the Black Pepper  and salt. Pour the dressing mixture in the bowl on top.
7.Then Top with cilantro and mix all the ingredients well in the bowl

8.Then top with roughly chopped pecans and dried cranberries (Tip #3 for crunchiness)
9.Transfer this to a colander  that sits in a plate or bowl. and set aside for 2 to 3 hours (Tip #4 for crunchiness). (You can even refrigerate for over night). I like my salad at room temperature. So I did not refrigerate.
10.Serve in Salad Plates. 

Yum! Yum! Yum! Crunchy Cucumber Salad is ready in minutes.

Serving Tip:
Serve as a cooling side dish for any spicy rice or biryani, strangely I loved it when I ate most of it with my chapati ( Indian Bread). Or Top it on your sandwiches  and wrap it in your wraps.

  • If you don't find pecans, replace with cashew nuts.
  • If you are allergic to nuts You can replace nuts with SunflowerSeeds or PineNuts.
  • Dried Cranberries can be replaced with Raisins or chopped dried apricot. But nothing beats the taste dried cranberries.
This salad is going to Innovative Salads Event by Pia

I have submitted this recipe to 'ONLY SALAD's event  hosted by Prathibha, which is started by Pari of Foodelicious.

Happy Cooking, Take care until next time

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Jan 27, 2011 2 comments:

Spaghetti with Spaghetti Squash

I don't know how the name come to this squash as Spaghetti Squash until after I made this recipe. I have always used butternut squash when my son was a baby to make his baby food. and recently made a curry with Acorn Squash. And next one in line is Spaghetti Squash. As this is my first time to use this vegetable I have browsed little bit about how to use it. There are so many ways to use but before everything this vegetable needs to be baked first. After that this can be buttered and eaten as it is or add it to your pasta. Today I am going to make a Spaghetti with Spaghetti Squash. The baked Spaghetti gets separates like strings and looks like noodles, that's why it is called Spaghetti Squash or Noodle Squash.
 Look at the Beautiful Golden Color to Pasta, Yes Of Course it is because of Spaghetti Squash :-)

Spaghetti Squash  - 1/2 medium
Spaghetti - 1 small packet
Sun Dried Tomatoes - 6 to 7
Broccoli - 6 crowns
Olive Oil - 1 Tbsp
salt -1 tsp
Black Pepper  - 1/ 2 tsp
Garlic - 2 cloves
Curry Powder  1/2 tsp
Butter - 1 tbsp
Parsley Leaves - 1 Tbsp
Parmesan cheese - 1 Tbsp
Red Pepper PastaSauce  -1/4 cup

Cooking Spaghetti Squash:

  1. Cut the Squash vertically and bake it facing downwards in the oven at 350F for 40 minutes.
  2. After 30 minutes turn them over and sprinkle the curry powder on it. and bake for 10 minutes.
  3. Take it out and let it cool. Then take a fork and start scratching the squash. It comes like long strings or noodles.

Preparation of Pasta:

  1. Cook the Spaghetti according to directions. Before it taking out from flame add the Broccoli Crowns to the cooking pasta. Then Turn off the Heat and immediately transfer the pasta and run under cold water. (this will stop cooking pasta any more).
  2. Take a nonstick pan and add the olive oil to it. Once it is hot add the sliced garlic. 
  3. Then add the Butter, sun dried tomatoes, squash.
  4. Add the black pepper and sauce to it.
  5. Add the pasta to vegetable mixture and mix everything together. 
  6. Sprinkle with Parsley Leaves and Parmesan Cheese at the end.
  7. Transfer to the plates and Enjoy with your better half in the candle light.

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Jan 25, 2011 2 comments:

Idli Upma

This is my first project of Left Over Make Over. Idli is my kids one of the favorite breakfast. When I was a kid, My mom always used to make it, as it is easy to prepare for the whole family at once , unlike Dosa. Me and my sister always get disappoint if the Breakfast of the day is Idli, not because it does not taste good, but it is the same weekend routine breakfast.  However once I came to USA, not having the luxury of having Indian breakfast at all, after some days and months, both me and my husband start craving for Idli, and there are times we went to Indian Buffet, just to have Idli. Lot of History on Idli, I will come to point in a min, Though it is easy to prepare Idli, it is an art to prepare Idli that looks like Cotton Balls or soft as melts in mouth. On the other side some times they can become like rocks also. For those worst times, this recipe should be savior to transform into another Yum! Yum! Yum! recipe. Here it is and Give it a try and Enjoy!

Leftover Idli - 2
Oil - 1 tsp
Green peas (frozen) - 1/4 cup
Red Onion -  1/4 small
Green Chile - 1 small
Red Chili  - 1
Urad Dal -  1 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/4 tsp
Salt  - 1 tsp ( according to taste)
Lime Juice - 1/2 tsp
Curry leaves - 4 to5
Chopped Cilantro - 1 Tbsp
Cashew Nuts - 4 to 5

  • Take the Non stick pan on the stove and add oil to it
  • Once the Oil is hot add Red Chili, Urad Dal, Cumin Seeds, Mustard Seeds and wait for them to Splutter
  • Then add the Curry leaves, followed by thinly sliced onions and green chilie
  • Mean while, microwave the peas on high for 1min.
  • Add the peas to the pan followed by Cashew Nuts. And then add the salt and turmeric powder.
  • Let all the flavors sink into vegetables. Mean while Crumble the Idli into small pieces or more like powder.
  • Add the crumbled Idli to the pan and mix it all together.
  • Switch off the stove and then sprinkle the lime juice and add the chopped cilantro. Let it be on stove for 1 or 2 min.
  • Mix it well and Transfer to a plate and Garnish with some more cilantro or chives.
  • Yum! Yum! Yum! another yummy breakfast is ready in minutes. and no more throwing of those rock like Idli.
Have a Happy Morning Guys.... 

Serving Tip:   This can be served as a breakfast or pack this for your kids lunch box or make it as a evening snack.
For my kids  I top with some ketchup. If you make this for kids, you can go little easy on green chili. Or cut them Big slices so that they don't bite them.

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Jan 23, 2011 2 comments:

Mushroom Manchuria

I definitely bought those mushrooms that are sitting in my refrigerator from the past 3 days, to make something exotic and post it in my blog. Mostly I use mushrooms on Pizzas, Quesadillas and Omelets. But this time I want to try something different like spicy and sassy. I have seen so many recipes on mushroom masala which goes with Roti or Rice, since I am limiting my carbs these days, didn't want to take that route. As I detoured, have transformed my mushrooms into Manchurian. These cute little mushrooms full of veggie protein source
are delight for your guests and for your plate. Try this on any special occasion to make your Guest AhA! Oho! about it or on any rainy day to spice up your appetite. Here is the recipe for you, Enjoy!

I always use dark color mushrooms than the white one. You can use any Baby Bella Mushrooms or Crimini Mushrooms or Brown Button Mushrooms for this recipe.

Mushrooms - 1 Pint ( 1 Small Box of whole Mushrooms)
Graham Flour ( Besan/శనగ పిండి )  - 1/2 cup
Corn Starch - 1/3 cup
Red Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Salt - 1 tsp
Garlic - 6 cloves
Green Chilies - 5
Soy Sauce - 1 Tbsp
Red Chili Sauce  - 1 Tbsp
Cumin Seeds - 1 tsp
Tomato Sauce ( ketchup) - 1 tbsp
Honey  - 1 Tbsp
Curry Leaves - 10
Cilantro - 1 Tbsp
Oil - 1 Tsp
Oil - ( for deep frying)


  1. To clean the Mushrooms never wash them, water makes them mushy and soggy in your recipes. Take a wet cloth and thoroughly rub every mushroom and then damp it with a dry cloth. I know, I know this is a tedious process than washing but believe me you don't want to make your Mushroom soggy in your Manchurian. 
  2. Cut your Mushrooms into quarters.
  3. Mix the Graham Flour, Corn Starch, salt, Red Chile powder, Coriander powder, by adding water little by little make like a batter (medium texture, not too thin and not too thick).
  4. Take Oil in the Kadai for deep frying, and once the Oil is Hot, take the mushroom quarters one by one , dip them in the batter and drop slowly into the oil. You can do 10 to 15 quarters in one batch (based on your kadai size). Fry them until they turn into light golden color.
  5. Once all the mushrooms are done frying, Damp them roughly with paper towel to take out the extra oil from it and keep them aside. 

Preparation of Manchurian Sauce:

  1. Take a Non stick pan and add oil to it, keep it on a low flame, until the oil is hot.
  2. Add Cumin seeds, once they splutter, add finely chopped garlic and green chilies. Add Soy Sauce.
  3. Add Red Chili Sauce and Tomato Sauce. Add 1 Tbsp of Corn starch to the mixture. 
  4. Add some water to thin the sauce. Add Chopped Cilantro. Add the Honey. ( Based on your taste adjust the Honey portion.).

Add the fried mushroom quarters to the sauce in the pan. Gently mix so that the mushrooms are fully covered with sauce. Transfer this into serving plate and Garnish with fried curry leaves (or spring onions). 

Yum! Yum! Yum! these lip smacking spicy mushrooms are ready to be eaten.

Serving Tip:
You can serve this as appetizers or evening snack. I always reserve some fried Mushrooms ( with out sauce) and serve to my little ones.
Yummm! this crispy and juicy Mushroom Manchuria is irresistible.

  • Go easy with salt portions in this recipe, as Mushrooms are already salty by nature. If you notice I did not add any salt in the sauce. Your soy sauce, ketchup also has lot of sodium.
  • To make frying process quick I always use my wide non stick pan for frying, as it gets heated evenly and as it is wide I can cover 15 mushrooms in one batch. 
  • Honey is the secret ingredient in this recipe. This natural sweetener balances the spices and also works as binding agent because of its sticky nature. 

This entry is going to  Deep Fried Snacks event at Tickling Palates.

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Jan 21, 2011 1 comment:

Fancy Fanned Potatoes

So far I have made so many curry dishes with Potato. But for Divya's January Event I wanted to do some thing different than the routine and one day I have briefly watched this recipe on LiveWellHD show. But with a touch of Indian Spices and Herbs  I have modified this and here is the recipe for you. Next Time Give this Fanning twist to your potatoes.

If you are in a hurry I wouldn't pick this, as this recipe takes long time but no cooking effort at all except carefully cutting the potatoes. But at your leisure try this and it is worth the wait.

For this recipe I have used Big Russet Potatoes ( not from the bag), the big Individual ones (usually used for baked potatoes) you can can find in any grocery store.

Big Russet Potatoes - 2
Olive Oil - 1 Tbsp
Salt - 1 tsp
Black Pepper - 1 tsp
Curry Powder - 1/2 tsp
Paprika - 1/2 tsp
Dry Parsley  - 1 tsp
Fresh Cilantro - 1/2 cup


  1. Peel and Wash the Potato and pat dry with paper towel.
  2. Take two spatulas put in the potato in the middle ( as shown in the picture) and carefully cut the potato ( not all the way down) with 1/4 inch apart. These cuts will help to create the Fans, which the key concept of this recipe. Do this carefully. After cutting the potatoes again pat dry. 
  3. Mix all the dry ingredients (except cilantro) with olive oil in a small bowl.
  4. Take a brush a brush this herb and spice mixture on to the potatoes until the potatoes are well coated. (use only half mixture)
  5. Start the oven at 450 F setting in Bake mode. Place the Potatoes in the Baking Dish, cover with foil and bake for 40 minutes.
  6. After that take it out again and then brush with the remaining mixture. And then continue baking for 30 more minutes. 
  7. At the end take it out stuff the chopped cilantro in between fans and sprinkle Parmesan cheese and bake for 5 to 10 minutes or until the cheese melts.
  8. Transfer them to a platter and Garnish with cilantro and Serve them hot.

Yum! Yum! Yum! the Fancy Fanned Potatoes are ready with no cooking effort, where you can enjoy with your entire family. For your next time gathering with friends this will be a attraction for sure.

Serving Tip:  When you are serving you can cut the fans in full and serve as potato scallops.

Hint: In the Original recipe the chef even stuffed the minced cooked chicken and meat in between the fans while baking in the second batch. I haven't tried that with meat, but you can give it a try and let me know your experience.

I am sending this to Akhila's Event Dish name starts with F.

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Jan 19, 2011 4 comments:

Tomatillo Carrot Chutney

Every time I see these bright green tomatoes wrapped in paper-like husk always reminds me beautiful babies wrapped in blanket. I always love the charred tomatillo salsa at some Mexican restaurants ( Chuy's). So One fine day I have got these from Aldi ( the nice arrangement in the tray for very less price tempted me). When I have tasted a small piece of it it is very sour, and then I came up with this idea of adding few carrots to soften the sourness, some red tomato for more color, green chilies for spiciness, Of course some Cilantro to enhance the flavor, results in a new recipe from my kitchen. Since that day this recipe won everybody's heart in my friends and family. I hope it will win your's too. Give it a try and Enjoy!

If your kids are allergic to peanuts, you can replace this with your routine peanut chutney which serves some vegetables and nice colorful addition to your little ones plate. ( go easy with green chilies when you are serving for kids.)

Tomatillos  -  5 medium
Carrots - 2 medium
Red Tomato - 1 medium ( hot house or cluster)
Green Chilies - 4 to 5
Salt - 1 tsp (according to your taste)
Jaggery or Brown Sugar - 1 Tbsp
Urad Dal  - 1 Tbsp
Cumin Seeds - 1 tsp
Garlic - 4 cloves
Cilantro - 1/4 cup ( chopped)
Oil - 1 tbsp


  1. Take a Nonstick pan and take half the oil.
  2. Once the Oil is hot, add Urad Dal, cumin seeds and garlic followed by green chilies. 
  3. Add the chopped carrot cubes and fry for 2 min.
  4. Add the Tomatillo quarters, then fry for 2 min.
  5. Add the Red Tomato quarters, and fry for 3 to 4 min. Add the brown sugar or jaggery.
  6. Remember to cook these on high and don't wait too long the tomatoes can get mushed up. Once the tomatoes start oozing the juices and if the skin becomes wrinkly then you can turn off the heat.
  7. Once the mixture is cool grind in the mixie or blender or magic bullet. When you are grinding add salt and  cilantro to it. Adjust salt according to your taste.

Transfer this into bowl and top it with Seasoning (తాలింపు / పోపు / तड़का ).

Yum! Yum! Yum! Get your plate and serve with Hot rice or Idli/Dosa.

Serving Tip:
This can be served with Idli, Dosa, or Vada or White Rice. Or Use it in wraps in place of Salsa. Or With out the seasoning you can serve this as a dip along with your chips. Or Serve this with Pita Bread in place of Hummus.

If your carrots are too sweet, then you can skip brown sugar.


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Jan 17, 2011 4 comments:

Lemon Rice - Nimmakaya Pulihora

Pulihora (పులిహార)  is one of the main dishes that can be made on any Indian Festivals. The basic concept of this rice is sourness mixed with turmeric and Indian seasonings. The beautiful color of this rice is given by a natural ingredient Turmeric. Sourness can be achieved by many other ingredients like Lemon, Tamarind, Mango (raw), Indian Grapefruit (దబ్బకాయ) which makes several alternations of this recipe. Happy Sankranthri (సంక్రాంతి శుభాకాంక్షలు ) to all my readers. Enjoy this festive dish with your whole family!!

Short Grain Rice (సోనా మసూరి) - 2 Cups ( uncooked)
Lemon Juice - 1/4 cup
Green Chilies - 5
Red Chilies - 4
Curry Leaves - 10 - 12
Ginger - 1 inch stick
Turmeric Powder - 1 tsp
Yello Split Dal ~ Chana Dal - 1 Tbsp
Urad Dal  1 Tbsp
Mustard Seeds - 1 tsp
Peanuts - 1 Tbsp
Cashew Nuts   - 6
Salt - 2 tsp ( or according to taste)
Shredded Carrot - 2 Tbsp ( for Garnish)
Oil  - 2 Tbsp


  1. Cook the rice according to directions. (for 1 cup use 2 cups of water and cook in rice cooker or pressure cooker)
  2. Transfer the cooked rice into a big platter and let it cool.
  3. Chop 2 to 3 green chilies into thin slices. Add chopped chilies and salt to lemon juice and set a side.
  4. Take a Kadai or Nonstick pan roast the peanuts and cashew nuts until they turn into light brown. Take off them from heat and set aside.
  5. In the same pan add oil to it.Once the oil is hot, add Red Chillies, Followed by Chana Dal, Urad Dal, Turmeric Powder and mustard seeds. 
  6. Once they start spluttering add thinly sliced ginger and green chilies followed by Curry leaves. And at the end roasted Peanuts and Cashew nuts.
  7. Turn off the heat and let it cool for 2 min. And then add this mixture to the rice. And mix all the seasonings gently.
  8. At the end add the lime juice and mix it well. Adjust the lime juice and salt according to taste. Serve this to a platter or bowl and garnish with grated carrots.
Yum! Yum! Yum! the colorful festive dish is ready to make your festival more colorful. Enjoy!

Serving Tip:
For festivals I use freshly cooked rice, other wise you can transform your leftover rice into this beautiful rice as a breakfast item. 

1. Ginger,Grated Carrots and Cashew nuts gives a special taste to this version of Pulihora. (They does not go well with Tamarind Version.)
2. Never add the lemon juice to the hot rice or hot seasoning. That makes it bitter taste. That's why for best results I always add it at the end once everything is cool.

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Palakura Garelu / Palak Vada / Spinach Dumplings

Any festival in South India does not start with out this yummy festive dish. The nice aroma of this appetizer awakens everybody on the festival morning and brings the family together at the dinner table (of course after నైవేద్యం / Nivedyam / worshiping to God ). Today I have given a twist to this traditional recipe by adding Spinach / Palak (పాలకూర / पालक). The spinach gives a nice soft texture to your Vada and makes them flavorful. I am sure your little ones does not even notice the vegetables in this one (my little ones did not). Enjoy! Happy Pongal / Sankranthi (సంక్రాంతి )!!!

Urad Dal - 3 Cups (whole / not the splits)
Onion - 1/2 medium
Green Chilies - 3
Spinach - 2 Cups ( chopped)
Ginger - 1 inch stick
Curry Leaves - 10 to 12
Salt - 2 tsp
Oil - for deep frying


  1. Soak the Urad Dal in water for 5 to 6 hours ( or overnight).
  2. Wash the Urad Dal in set aside in the colander, until all the water drains out.
  3. Grind the Urad Dal in Grinder or Mixie, by just sprinkling some water. You have to use very minimal water to get nice and thick batter. (Believe me, this is always a challenging step).
  4. Take out the batter in a bowl and add Chopped Onions, Curry Leaves, Spinach, Salt, Green Chilies, finely chopped Ginger. Mix all the ingredients well.
  5. Take oil  (enough for frying) in the Kadai and keep it on the stove.
  6. Once the Oil is hot, take the lemon size batter into hand, make a ball and flatten it on a plastic cover ( you can sue ziploc cover) and  make a hole in the middle. It should look like a donut shape.
  7. Fry them in the oil until they get into golden color. Transfer them into colander with a paper towel, so that all the extra oil oozes out.
  8. Transfer them to platter and Serve them Hot.

Yum! Yum! Yum! festive dish is ready with a twist of healthy greens full.

Serving Tip:
This can be served hot with spicy coconut chutney (కొబ్బరి పచ్చడి ), Sambar (సాంబారు ) or any Chutney (రోటి పచ్చడి ) like Red Pepper Chutney or Tomatillo Carrot Chutney.

If you don't get the good consistency of thick batter, no need to get down I have some tips for you. Because I never get this batter right and looked for alternatives and these tips will make your vada crisper also.
1. If the batter is little loose than expected, you can use Rice Flour accordingly until to get the right consistency.
2. In this recipe the Spinach made my batter little loose after some time and I am out of Rice Flour too, so I have added Graham Flour (Besan Flour / శనగ పిండి ), that turned my vada more golden yellow color and crisper outside and soft inside. They looked beautiful at the end.
3. When you are grinding the batter itself you can add 2 or 3 Tbsp of rice to it.
4. In this recipe as Spinach is already salty by nature, you can use salt sparingly.

This entry is going to  Deep Fried Snacks event at Tickling Palates.

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Jan 14, 2011 No comments:

Poblano Pepper Cilantro Rice

One day when I bought these Poblano Peppers from the store with a temptation, but not knowing what to make with it. After coming home I was just browsing for some recipes with Poblano Peppers and my eyes were stand still at this Colorful rice recipe. So I have made some alterations (I would say Indianized ) to the basic version of this recipe, and then the Yummy, flavorful and colorful rice is ready in 20  minutes. Enjoy this warm rice in any season.

Rice - 1 cup
Poblano Peppers - 2
Zucchini - 1/2 medium
Onion - 1/2 medium
Green Chillies - 2
Cilantro - 1/2 bunch (or 1/2 cup chopped)
 Vegetable Broth - 1 3/4 cups
Salt -  1 tsp
Black Pepper - 1/4 tsp
Lime Juice - 1 tsp
Cumin Seeds - 1 tsp
Garlic  - 3 to 4 Cloves
Oil - Tbsp
Sugar - 1 tsp

Preparation of Poblano Pepper Cilantro Sauce:

  1. Take the non stick pan and put it on the stove, and add  1 tsp oil to it.
  2. Add the Cumin Seeds and Chopped Garlic Cloves
  3. Stem and Seed out the Poblano Peppers and cut into 1 inch slices and add them to the pan. Add the Sugar.
  4. Once the Peppers are roasted take off the pan from heat and let them cool
  5. Transfer this mixture into blender or food processor. Blend it on low for a 1 min
  6. Add the Chopped Cilantro (with stems in), Lime Juice and 1/4 cup broth and Blend it on High for 2 minutes.


  1. Take a Pot on the stove and add oil to it.Add the thinly sliced onions, green chili  and chopped Zucchini  cubes and close the lid.to the pot.
  2. Wash the rice and drain it in a colander.
  3.  Add the rice to Pot, and mix it well with vegetables, add then add salt and black pepper. let it simmer.
  4. Add the Blended Poblano Pepper Cilantro mixture to the pot. Cook on low for 1 min. (as shown in the picture)
  5. Then add the remaining vegetable broth to the pot. and cook on medium heat for 15 to 20 minutes.
  6. Once the Rice is done, switch off the stove and let it cool. After 10 min open the lid fluff it with a fork.

Transfer the rice to a plate and garnish with cilantro leaves and serve with Hot & Spicy Potato chips. Yum! Yum! Yum! this is one flavorful dish to keep you warm in this winter.

Serving Tip:  This serves for 2 people. This tastes good when it is hot, you can serve with curried chicken or spicy chips on the side.

Hint:  Sugar is one secret ingredient and my alternation to the original recipe, which keeps in check on all the spices. And as we are using vegetable broth there will be sodium in it, so go moderate with your salt add-in.

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