Mar 31, 2013 4 comments:

Perugu Charu ~ Curried Yogurt

Today I am bringing a traditional and simple recipe 'Perugu Charu' that is coming from my grand mother's kitchen. For me there are some dishes, how much ever simple is the recipe, when our grand mother makes it becomes special with unique taste. I have tried those recipes several times but couldn't conquer that taste. Later I understood that the deliciousness comes from the secret ingredients they add called love, affection and patience. Another interesting thing about this recipe is, this is made with left over Yogurt...I have listed several Leftover Recipes, but this is the first one with Leftover Yogurt. Here revealing my grand mother's recipe... Njoy!

p.s: Hoping my grand kids will cherish my recipes one day.....Gheez, how far into future I am thinking ... :-)

Perugu Charu

Sour Curd or Dahi - 1 Cup
Onion - 1 medium
green chili - 2
Red Chili - 1
Oil -  1 Tbsp
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Turmeric Powder - 1/2 tsp
salt - 1/2 tsp ( or according to taste)
Curry Leaves - 5


  1. Heat the Oil in the Kadai or Non stick pan. Add Red Chili, Urad Dal, Chana Dal and let them saute for 1 min until they turn into light brown color. 
  2. Add cumin seeds, mustard seeds. Once the mustard seeds starts spluttering, add curry leaves and chopped green chili. Give a quick stir for 1 min. 
  3. Add Chopped Onion and saute them for 1 min, then add the turmeric powder. Stir fry the onions for 2 to 3 min. Don't fry too much, to leave the Husky Texture in Onions. Add salt to the onions saute for 1 more min. 
  4. Take a medium bowl and add the curd to it mix it gently with spoon to make sure any lumps removed making the curd soft. 
  5. Switch off the stove and add the tempering and onion mixture to the Curd Bowl. Mix it well and let it sit for 30 min  before serving. Onions along with spices should sink in with curd to get all the flavors spread in the dish. Serve with White Rice or serve as a side for Aloo Paratha.

Curried Yogurt

Told you all, the recipe is simple...but taste is unique when my Grand Ma makes it. Have Fun!

will be back with one more recipe
until then keep cooking

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Mar 26, 2013 1 comment:

Sorakaya Mukkala Pachadi ~ Bottlegourd Chutney

Usually I make routine ground chutney with Bottle Guard ( known as Louki or Kaddu in Hindi). But this time this recipe is coming from my Mom's Kitchen. When I was talking to mom one day, she said she made Sorakaya Mukkala Pachadi in the line of Dosakaya Mukkala Pachadi and it turned out good. As this is one way of eating Raw Bottle Guard, I jumped up and tried the recipe on the same day for a Pot Luck Gathering, no body guessed that this is Raw Bottle Guard... Here is the recipe, Njoy!

Bottle Guard ( Sorakaya) - 1/2 medium
Tomato - 1 medium
Green Chili - 5
Garlic - 5
salt - 1 tsp
Cumin Seeds -  1 tsp
Tamarind -  1 tsp

Oil - 1 Tbsp
Cilantro - 1 tsp

Preparatory Steps:
Peel the Bottle Guard, cut into length wise and remove the seeds. Chop it into small pieces.


  1. Heat the Oil in the non-stick pan. Once the oil is hot, add the cumin seeds, garlic, green chili. 
  2. As the Green chili starts wilting, add the tomato pieces to the pan. 
  3. Keep the heat in the medium and Let it all come together. Add 1 tsp of Tamarind Paste to Pan. 
  4. Reduce the Heat to low and let the tomato become thick like puree. 
  5. Switch off the Heat, let it cool and Grind it in mixie along with salt. 
  6. Finally add the chopped bottle guard pieces to the grind paste and top with finely chopped cilantro. 

Optional Step: To add more flavor, Prepare Indian Tempering and add it to Chutney. 

Serving Tip: Serve with Hot Rice and Ghee ( Clarified Butter) to treat your taste buds. 

will meet you here with another great recipe
until then take care, ba bye

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Mar 22, 2013 7 comments:

Hashbrown Sandwich Bites { 5 min Breakfast Recipes }

This morning breakfast sandwich bites can be made before even you finish reading this post. It's literally takes 5 min to fix your breakfast with less than 5 ingredients How Super!!! This recipe will be very handy for your morning rush times, or to break your lunch box packing dilemma for your kiddos. Here is the recipe, Njoy!

Hash Brown Breakfast Sandwich Bites

Multi-Grain Bread Slices - 2
Hashbrown Patty - 1
salsa - 1  tbsp
light spicy mayo - 1 tsp (optional)


  • Toast the Bread Slices in the Toaster for 1 min ( i keep at level 3) or until it's toasted to light brown. Microwave the Hashbrown Patty for 60 sec to 90 sec.
  • Spread the light spicy mayo on one slice of bread. Place the Hashbrown patty  on another slice. Add the salsa on top. Top with Mayo spread-ed slice on top and press it tight. Cut into 4 quarters  and serve immediately. 

This is very easy and simple filling breakfast you can have on-the-go to work. Today I have made this as Morning Moodbooster for my team which brought some cheers and energy in my team.

You don't have to be a Chef or even Cook to Impress your spouse or Boss or your Team, So Go-On and put out smiles on your loved ones, after all it's People who matters, everything else is materialistic...!

Have a Good Friday!

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Mar 19, 2013 10 comments:

Kung Pao Chicken Fried Rice

Kung Pao chicken is one spicy stir-fry and flavorful dish on Authentic Chinese Menu. If you are a spicy lover and haven't tried this yet, I suggest trying next time on your visit to Chinese Restaurant. Red Chilies and Peanuts are the main ingredients in this dish that gives the special touch and unique flavor. So today the morning rush made me to come up with this new rice dish with the touch of Kung -Pao recipe flavors. I call it two birds no no actually 3 birds for one shot....:-)! This Superb recipe, Leftover Rice Make Over and Magic in the Lunch Box for Hubby... You want to give it a Shot too, Here is the recipe!

Kung - pao Chicken fried Rice
Cooked Rice - 1 cup
Chicken saute - 1/3 cup
Mixed Veg - 1/3 cup (frozen)
Bell Pepper - 1/2 ( Red or Green)
Red Chili - 3 ( whole)
Pea Nuts - 1 Tbsp ( peeled)
Soy sauce - 1 tsp
Red Chili Sauce - 1 tsp
green chili vinegar - 1/2 tsp
salt - 1/2 tsp
black pepper - 1/4 tsp
Oil - 1 Tbsp
Spring Onions - for garnish

Preparatory Steps:

  • Chicken Saute: Coat the chicken breast with some salt, black pepper, cayenne pepper and run with some garlic. Leave it in bowl covered with a lid for 15 min. Heat the Non -stick pan and 1 tsp of oil, add the marinated chicken to the pan. Saute until the chicken is well cooked and cut into small pieces with spatula and test the tenderness. it lasts for 2 days in the refrigerator.  (Usually I save this for 2 days and add it to Fried Rice or Noodles, or serve as a evening protein snack for kiddos)
  • Thaw the mixed veg in microwave for 1 min. 


  1. Heat the non stick pan ( or wok)  add the oil. Once the Oil is hot add the whole red chilies.
  2. Add soy sauce and half of Red Chili sauce to the oil ( to sink the spicy flavor into oil). Add the mixed veg to the pan, and stir fry for 2 min. Add the Red Bell Pepper cubes and Chicken Saute. 
  3. Add salt, black pepper and red chili sauce, green chili vinegar keep stir-frying until the veggies and chicken is well coated with sauces. Add Rice to the pan and give it a quick stir, until the rice is separate with no lumps and mixed with veggies and chicken.
  4. Taste and adjust all the seasonings and add chopped ( or crush the peanuts in mortar roughly) peanuts on top to the pan. 
  5. Mix well with rice and take it off from heat and garnish with some spring onions or chives. 

Sending this recipe to Julie's Flavors of Cuisines - Chinese Event. Check out here the piled up yummy Chinese dishes.

will be back with one more new recipe...

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