October 29, 2009



Potato, Carrot, Beans, Green Peas, Cauliflower, bell pepper
(You can use any set of veggies)

Chopped Onion – 1 big
Tomato – 2 medium
Ginger-garlic paste – 1 tsp
Pav bhaji masala – 1 tbsp
Red chilli powder – ½ tsp
Garam masala – ½ tsp
Kasuri methi – 1 tsp
Turmeric – 1 big pinch
Coriander leaves
Sugar – ½ tsp

For serving:

Pav bread
Lemon juice


Wash, chop and boil all the veggies, drain the water smash them little bit and set aside.

Soak 1 tomato in boiling water for 5 min, peel off the skin and put it in a blender. Chop another tomato and set aside.

Take a pan, add butter, when it is melted, add sugar, onions, little salt and cook till they turn little soft. Then add ginger garlic paste and cook for another 2 or 3 min.

Now add chopped tomato mix well and cook till they are soft.

Now add tomato pure to the pan and cook for 3min.

Now add all dry spices, pav bhaji masala, red chilli powder, kasuri methi, garam masla, salt, and turmeric mix well, and cook for 3 or 4 min.

Now add mashed veggies to the pan, mix well and cook for 2 or 3 min.

Now add vegetable stock and coriander leaves, mix well and cook for another 5 min on very low flame.

Squeeze little lemon juice just before serving.


Take pav bread; slice it vertically into 2 halves.

Take another pan, add little ghee or butter, toast the pav bread little bit.

Serve pav with bhaji along with little lemon juice and raw onion rings.

Lemon Pickle - 1

Lemon Pickle/ Nimmakaya Karayam

This pickle is absolutly very easy and even all ingredients and quantities of ingredients all are very chef friendly.


Ginger-garlic paste – 1 cup
Lemon Juice – 1 cup
Methi seeds – 1 tbsp
Red chilli powder – ½ cup
Salt – ½ cup
Oil – 1 or 2 tbsp
Mustard seeds – 1 tsp (optional)
Red chilli whole (optional)


Take a pan, add oil, when it is hot enough add red chilli, mustard seeds.

When mustard seeds start crackling, add ginger garlic paste and fry till the raw smell goes off.

Set a side and let it cool down to room temperature.
Take a separate pan, dry roast methi seeds and make into fine powder.

In a bowl, add red chilli powder, salt, methi powder and mix well.

Now combine spice mix with ginger garlic paste.

Now add lemon juice,mix well transfer it into air-tight container.

Leave it over note and serve from next day.
Just taste it after leaving it over night and then make changes according to your taste.
And it will be good for at least 1 or 2 months in the fridge.
You can serve this with idly, dosa, vada, upma and even with curd rice or plain rice.
You can adjust lemon juice, salt and red chilli powder at any time, and also you can change the quantities of all the ingredients according to your taste, including ginger garlic paste.

October 22, 2009

Mushroom Masala


Onion – 1 medium
Green Chilli – 2 or 3
Ginger Garlic paste – 1 tsp
Coconut – small piece
Clove – 3 or 4
Cinnamon – small piece
Green cardamom – 2
Poppy seeds – 1 tsp
Coriander seeds – 1 tbsp
Coriander leaves – ¼ bunch
Black cumin – 1/2 tsp
Pepper corns – 4 or 5
Turmeric – ½ tsp
Oil – 2 tbsp


Wash and clean mushrooms and set aside. Don’t cut them before hand. Try to cut them just before adding to the cooking pan.

Chop Onion and make them into 2 portions. One will go with masala, and the other go with curry.

Take a pan, add 1 tsp of oil, when it is hot enough, add black cumin, pepper corns, clove, cinnamon, coriander seeds, poppy seeds and fry till you get nice aroma.

Now add green chilli, and one portion of onion and fry till they are soft by adding little salt and turmeric.

Now add ginger garlic paste and cook till the raw smell goes off.

Now add coriander leaves, mix well, remove from flame and let it coll down to room temperature.

Put this mixture in a blender along with coconut piece/ grated coconut and make into a fine paste.

Now take the reaming oil in the same pan, add remaining portion of onions and fry till they are soft.

Then add cut mushroom mix well, cover it with lid and cook on medium flame till mushrooms are half done. Don’t add any salt.

Now add grounded masala to the mushrooms and mix well.

Now add ½ cup of water, adjust salt and cook covered till they are fully done.

Serve hot with Roti/Rice.

October 14, 2009

Green Peas Vada


Green Peas - 1 cup
Green Chilli - 3 or 4
Garlic - 1 pod
Ginger - Small piece
Rice Flour - 2 tbsp
Chopped Onion - 1/2 cup
Chopped Coriander Leaves
Chopped Curry Leaves
Salt - to taste
Oil - for Deep fry


Wash and soak raw green peas at least for 6 to 8 hours. Drain the water immediately.

Put the green peas, green chilli, ginger and garlic in a blender and make into a fine paste. If required add very little water while grinding.

Now add rice flour, chopped onion, chopped coriander leaves, chopped curry leaves, hing, adjust salt and mix well.

Heat oil in a vessel, when it is hot enough, make vadas with the batter using a zip lock bag.

Deep fry till they turn Golden brown.

Serve Hot with Ginger Chutney.

October 8, 2009

Amaranth Leaves Curry

Thotakoora Curry

(Amaranth Leaves Curry)


Amaranth Leaves – 1 bunch
Ginger - small piece
Green Chilli – 5 or 6
Garlic pods Whole – 3 or 4
Bengal Gram dal (Chana dal)
Urad dal
Mustard seeds


Wash and cut Amaranth leaves along with tender stems.

Boil the leaves, add little salt, turmeric and very little water.

Drain the water and set aside. Don’t throw the water. You can use it as stock while making soups.

Take green chilli and ginger and make into course powder. Don’t add any water.

Take a vessel, add oil, when it is hot add Chana dal, urad dal and fry till they turn golden brown, and then add mustard seeds, when they start crackling, add whole garlic and fry till they are almost cooked.

Now add ginger, green chilli paste and fry for 3min on medium flame.

Now add Amaranth leaves, mix well and adjust salt.

Serve hot with white rice.

October 6, 2009

Curry Powder


Bengal Gram dal ( Chana Dal ) – 2 tbsp
Black Gram dal ( Urad dal) – 2 tbsp
Mustard seeds – 2 tsp
Coriander seeds – 3 or 4 Tbsp
Fenugreek Seeds – ½ tsp
Red chilli Whole – 10-15 Number (to taste)
Tamarind – Small lemon Size
Coriander leaves (optional)
Oil – 1 tbsp
Salt – to taste


Take a kadai, put oil, when it is hot enough add Red Chilli, fry for 30 sec and then add Chana dal, Coriander seeds fry for 1 min then add urad dal, mustard seeds, and fenugreek seeds fry till they turn into golden brown and then add hing.

Finally add chopped Coriander leaves (optional)

Let it cool to room temperature; put it in a blender along with tamarind and salt make into a course powder.

Store it in an air-tight container in the refrigerator.

We can use this Powder for making curries like Stuffed Egg plant, Egg Plant Fry, Stuffed Ridge Guard, Ridge Guard Fry, Tindoora Fry, Bitter Guard Fry etc.

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All the measures used in the recipes are approximate.

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