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Archive for April, 2011

Mutton Methi and Potato Curry

Mutton Methi and Potato Curry

This is a gravy curry with greens and vegetable along with the mutton,using simple garam masala and yoghurt gives wonderful aroma as we add the greens part after cooking mutton curry first and finishing with vegetables lastly.The fresh herbs adds flavour to the dish.


As a first step,cook mutton curry with the things below

Mutton – 400 gms

Onion – 2 med

Ginger – 2 ” pc

Garlic – 6 cloves

Tomato – 2 med chopped

Red chilli powder – 1/2 tsp

Turmeric powder – 1/6 tsp

Coriander powder – 1/2 tsp

Salt – as per taste

Oil – 2 tbsps

Ingredients to add as a second step in the process

Methi/Fenugreek leaves – 1 bunch picked, washed and chopped

Fresh coriander – a handful washed and chopped

Green chillies -2 slit lengthwise

Curry leaves – 1 sprig


Potatoes – 3 med peeled,washed and cut into chunks and fry in a tsp of oil till crust forms.

Pan fried Potatoes

Yoghurt – 1 cup whisked

(Cloves-2, Cinnamon-1”pc, Cardamom-2, Black peppercorns-4)  grind into powder


First to cook mutton curry with the step one ingredients, chop one onion,and grind the other onion with ginger and garlic into a paste.

Place a pressure cooker pan on stove top and add oil,as it gets hot add chopped onion and fry 2 mins and add the paste of onion-ginger-garlic and fry well till brown and drop in the washed and drained mutton .

Saute well for 5 mins,add powders and salt stir well to combine and add chopped tomato and 2 cups of water pressure cook for 10 mins.

Turn of heat and release pressure and now add the step 2 ingredients,The fried potatoes,prepared methi leaves,fresh coriander,curry leaves,green chillies and powdered masala and stir well.

Things to go as a second step into the mutton curry

Add the whisked fresh yoghurt and stir on low flame for 3-4 mins and cover and simmer till thick and potatoes are done.

Turn off heat and serve hot.This curry has a delicious flavour.


Kezia’s Potato Crisps/Chips

Kezia's Potato Crisps/Chips

Kezia’s Potato Crisps/Chips

These are easy homemade crisps/chips ,no preservatives added.

Just use as many potatoes  as you wish according to your requirement.


Things you need



Chat Masala

Oil for deep frying


Wash the potatoes well,no need to peel slice into thin slices  with a slicer and place in a bowl of water with a tsp of salt for 15 – 20 mins.

Remove the potato slices from water and pat dry on a clean cloth on both sides.

Potato Chips Ready to be fried

Heat oil for deep frying and fry the slices till crisp and drain on paper towels.

Transfer in to a large bowl and sprinkle chat masala for taste. If soaked in salt water no need to add salt again.

Enjoy the homemade crisps/chips just the way you like it….As snack or side dish .

Kezia's Potato Crisps/Chips


These can be made using a dehydrator to avoid oil,but Taste varies.

Kids love these homemade chips.you can store in an airtight containter or Ziplock Bags.

Stored in a Ziplock Bag

Okra Tangy Curry (Bendakai Pulusu)

Okra Tangy Curry

Okra Tangy Curry – Bendakai Pulusu

Okra/Bendakayalu/Bhindi – 500 gms

Onion – 1 large sliced

Tomato – 1 med chopped

Green chilli – 2 slit

Ginger garlic paste – 1 tsp

Sugar – 1 tsp

Curry leaves – few

Methi-Jeera-Mustard seeds – 1 tsp together

Oil – 3 tsps

Turmeric powder – a little

Red chilli powder ¼ tsp


Coriander powder – ¼ tsp

Tamarind juice – 1 cup

Fresh coriander a handful chopped


Wash and pat dry the Okra and trim edges,cut into 1” long pieces

Heat a kadai and add a tsp of oil and sauté okra for few mins and remove.

Sauteed Okra

In the same pan add the remaing oil and splutter the seeds and drop in the onion,green chilli and curry leaves,fry few mins and as the onion edges starts turning brown add ginger garlic paste and fry well.

Now add the chopped tomato and cover cook till soft,open lid and stir in the powders and salt sauté 2 mins and add the tamarind juice and 2 more cups of water.

Bring this to a boil and add the sautéed okra and a tsp of sugar and cover the pan and simmer for 7-8 mins till thick and lastly sprinkle fresh coriander.

Okra Tangy Curry (Bendakai Pulusu)

Serve with White Rice and Potato Crisps

Aubergine Spring onion and Egg Fry

Aubergine Spring onion and Egg Fry

Aubergine Spring onion and Egg Fry


Aubergines(Purple ones) – med 4-5 thinly sliced and placed in salt water

Onion – 1 large  finely chopped

Green chilli – 1 sliced

Curry leaves – few

Fresh coriander – a handful chopped

Spring Onion – a small bunch sliced

Eggs – 3

Oil – 2 tbsps

Red chilli powder – 1/6 tsp

Turmeric powder – 1/8 tsp

Coriander powder – 1/6 tsp

Salt – to taste


Heat a pan and add oil,drop in the onions,green chilli and curry leaves and sauté well,now add the sliced aubergines,little salt and turmeric powder and stir to coat well.

Cover 2 mins and now  sprinkle red chilli powder and coriander powder and stir.Use chilli according to your family tastes.

Crack the eggs and stir in the sliced spring onion and chopped fresh coriander and stir fry 3 mins and turn off heat.

Crack the Eggs over the Fried Aubergines

Serve hot with Rice or Chappatis.

Drumsticks Pickle Andhra Style

Drumstick pickle

Drumsticks Pickle

This is a summer vegetable pickle,a good way of preserving the vegetable in a tasty and spicy way is Pickling.That too in Andhra Style.Only care to be taken while preparing Pickles is that not a single drop of water should come in contact with the dish while on the process or after the process and even when storing and using.The taste increases as the pickle matures day by day.



Drumsticks – Med 10-11 .

Red chilli powder – 1 cup heaped

Salt – ¾ cup

Tamarind paste – 1 and ½ cup

Methi/Fenugreek seeds – 2 tbsps heaped

Mustard seeds – 5 tbsps

Cumin/Jeera – 1 tsp

Turmeric powder – ¼ tsp

Oil – 3 cups

For Tempering/Talimpu

Dry red chillies – 3-4 broken

Curry leaves – 1 sprig

Mustard – ½ tsp

Asefotida/Hing – 1/6 tsp Optional

Chana dal/split garbanzo – 1 tsp


1.Wash and pat dry well and trim the edges of the drinsticks.Do not peel.Now chop into 1” pieces and keep.


Trimmed,and chopped drumsticks

2.Wash tamarind and add little water and boil till water evaporates and cool,then grind into smooth paste as shown.

Boiled Tamarind Paste

3.Take the methi,mustard and cumin and grind into smooth powder and keep

Methi-Mustard-Cumin Powder

4.Place a kadai on stove and heat the oil,deep fry the drumstick pieces till they change colour as shown and remove and place in a bowl.

Deep fried Drumstick pieces

5.In the same oil prepare tempering by spluttering mustard and add chana dal,red chillies,curry leaves and hing lastly add the turmeric powder and turn off heat remove from the stove and keep aside to cool.



In a glass mixing bowl add red chilli powder,methi-mustard-cumin powder,salt and combine.

Mix the Red chilli powder,Salt and Methi-Mustard-Cumin Powders

Now add the tamarind paste,fried drumsticks and the tempered and cooled oil and mix gently taking care not to break the pieces till wel combined.

All ingredients of Pickle being Mixed

Cover the bowl tightly with a cotton cloth and keep inside a shelf carefully.

Take out the bowl after 24 hours and gently mix again then cover and keep for another 24 hours.

You can now transfer the pickle into a porcelain or glass jar with a tightlid on,on the third day.

No need to add any preservatives,just maintain a layer of oil on top always

Lemon Rice

Lemon Rice

This is a colourful and refreshing rice dish.easy to prepare and stays good and fresh  for a longer period of time,hence considered as travel food.The fresh lemon smell is so appetizing to the taste buds.

Fresh Lemons


Cooked rice – 1 big bowl cooled well

Lemon – 1 small or half of a large one


Turmeric powder – 1.4 tsp

Oil – 2 tbsp

Mustard seeds – 1/4 tsp

Urad dal – 1/2 tsp

Peanuts/Groundnuts – a handful

red chillies – 2 slit

Green chillies – 2 sliced

Curry leaves – 1 sprig


Take a big bowl and place rice add salt and squeeze lime juice to the rice bowl and mix gently.

Place a kadai and heat oil fry peanuts and keep aside,mow add mustard and urad dal,chana dal,and fry 2 mins,then add all the other ingredients and fry 2 mins add turmeric and turn off heat.

Add this and peanuts to the lemon rice and combine well.

Lemon Rice garnished with lemon Butterflys

Easy Fish Fry

Fish Fry with Onion Salad


King fish slices or fillets – 5-6 pcs

Red chilli powder

Turmeric powder

Salt as per taste

Pepper powder freshly ground

Oil – for shallow fry

For salad and Garnish

Red onion – 1 med and 1 large sliced onto rings

Carrot – 1 peel wash and use a 5 hole zester to get thin strips

Cucumber – 1 wash and do the same as carrot for thin strips

red chilli powder  – little to sprinkle

Mint leaves

Lemon Zest

Use the med onion rings,lemon zest and mint leaves for garnish.

Serving with Onion rings and lemon Zest

Mix the large onion rings with red chilli powder and top with carrot and cucumber strips for salad.

Fish fry with salad

For Fish Fry

Wash the fish pieces and pat dry ,just add all the ingredients and rub onto the fish pieces and keep for an hour and shallow fry.

Alter the ingredients according to your taste.

This is an easy way to fry fish,We can also add red chilli paste and ginger garlic paste to get more spicy one.Cooking is all fun and creative adding this and that and creating new dishes.

With simple Onion chilli powder rings

These are all the different creative ways to serve a simple dish and make it look like a Gourmet Dish…Thats a Special Presentation…

Serving in Style

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