Thursday, May 23, 2019


kairi ka Panna or aam ka Panna is the most popular and preferred drink in summer. It is made from raw mangoes and tastes really very delicious, a combination of sweet and tangy flavours.

Raw mangoes .... 3 small
Mint leaves ...... few
Ginger ............. 1/2 inch piece
Rack salt or black salt .. as needed
Organic jaggery powder ... 6-7 tsps. (or use 5 tsps sugar)
Roasted cumin powder ... 1 tsp
Black pepper powder ..... 1/2 tsp
Water ............. as needed
(You can also use chat masala instead of cumin powder and black pepper powder or jal jeera powder )


Wash and wipe the mangoes.Peel them. You can even cook them with the peels but peeling method is easier.

In a pressure cooker add 1 cup of water and the peeled mangoes.

 Cook for 5 whistles. If the mangoes are larger cook for 7 whistles.

Allow the cooker to cool for some time before you open it. Don't throw the water.

Now take out the cooked mangoes in a dish and mash with hand to extract the pulp.

Transfer the pulp into a blender along with the water from the pressure cooker.

Add the mint leaves, ginger, salt and organic jaggery or sugar and blend it.

Strain the liquid the discard the pieces of ginger and mint leaves.

Stir in the roasted cumin powder and black pepper or chaat masala powder  or jal jeera powder.

Check for the taste and add more jaggery or sugar if needed.

This concentrate can be bottled and stored in the fridge for few days.

For making the drink pour about 2 tbsps of this prepared concentrate in a glass and add chilled water and ice cubes. Mix well, garnish with mint leaves and serve.

Check out the video of this recipe..

Sunday, May 12, 2019


This is a popular street food / snack of Andhra Pradesh. Large green peppers are de-seeded, stuffed with a tangy mixture of onions and spices, coated with gramflour batter and deep fried to perfection. It makes a perfect tea time snack specially on a rainy day. These bajjis are also served as an accompaniment with Uggani, a snack made with puffed rice somewhat similar to kanda poha.

Large green chillies ... 4 or as needed
Gram flour .............. 1 and 1/2 cups
Carom seeds / ajwain .. 1/4 tsp
Baking soda ............. 1 pinch
Salt ...................... to taste 
Oil ............ to fry 

For the stuffing:
Onion ........... 1 small
Garlic ........... 4-5 cloves
Green chillies ...1 
Coriander leaves .. 2 tbsps
Tamarind pulp or lemon juice .. 1 tbsp
Roasted gram powder ....... 3 tbsps
Salt ................... to taste


Wash the chillies, give a slit and remove the seeds.

Grind the ingredients for stuffing to a coarse paste.

Stuff the chillies with this mixture.

Make a thick batter of gram flour adding salt, carom seeds, baking soda and sufficient water.

Heat the oil in a pan. Dip the stuffed chillies in the batter to coat them well on all sides. Fry them until crisp. 

Remove them on a paper tissue. Serve hot. 

You can even cut them into pieces and fry them again to serve as a cocktail snack.

Saturday, May 4, 2019


Gooseberry or Amla is said to have a lot of health benefits consumed in any form. You can make juice, pickles, chutneys, candied amla etc etc ...
Being born and brought up in Andhra I have a special love for the regional cuisine especially pickles. This is an easy version of Amla pickle. You can prepare it when the fruit is in season and store it for a longer period. As the pickle ages the taste and properties of amla are enhanced.

This recipe is a part of A to Z recipe challenge wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.
The alphabet this time is - G

Goose berries ..... 10 - 12
White mustard .... 2 tbsp
Methi seeds ........ 1 tsp
Sesame seeds ..... 3 tbsps
Dry red chillies ... 10 - 12 (add as per your liking)
Turmeric powder .. 1 tsp
Salt ................... to taste
Sesame oil ......... 1/2 cup (or use any cooking oil)


Wash the goose berries well and wipe them with a kitchen cloth. Cut them into pieces and set aside.

Dry roast the mustard seeds, methi seeds, sesame seeds and the red chillies separately. Grind them and set aside.

Now heat the oil in the pan and add the amla pieces.

Fry on medium flame until the amla are soft and almost done.

Add salt and turmeric powder.

Next add the ground spice powders and turmeric powder.

Stir to mix.the spices together.

Cook for few seconds on high flame.

Switch off the gas and let it cool.

Remove it in a wide plate for cooling. Store in a dry sterilized bottle.

Wednesday, May 1, 2019


This recipe comes handy when you don't find fresh red chillies in the market. It really tastes as good as the one made from fresh chillies. This chutney can be  preserved in the refrigerator for a longer time if you saute it in oil. You can also freeze it in smaller containers so that it can be easily used without having to thaw the entire lot.
This chutney goes well with all the snacks. You can even add a little to your marinations or Chinese preparations. If you do not like it to be very spicy you can add some Kashmiri red chillies, tomato puree to make it milder.

Dry red chillies .... 12  (spicy variety)
Kashmiri red chillies .. 6
Garlic .................... 1 pod
Tomato puree ....... 1 tbsp
Tomato ketchup .... 1/2 tbsp (optional)
Salt ........................ as needed
Vinegar ................. 1 tbsp
Oil ....................... 1/4 cup


Soak the chillies for about one hour discarding the stems.

Boil them in 1 cup water for 5-6 minutes.

Grind them along with the garlic. You can add a little water if needed.

Make a smooth paste.

Heat oil in a pan and saute the chilli garlic paste on medium flame
adding salt

Now add the tomato puree and ketchup which is optional. Keep stirring.

When the oil starts separating the chutney is done. Finally mix a tbsp of vinegar.

Allow it to cool before storing it in the jars or containers.

Wednesday, April 24, 2019


Swanjhro (drumstick flowers) is one of the edible flowers used in the Sindhi Cuisine. Surprisingly I have not come across any recipes with this flowers in any other cuisine though the drumstick leaves are used extensively in South India.
Apart from making curries we also make raita with swanjhro.
Here is the recipe.

Swanjhro / drumstick flowers .... 100 gms (about 1and 1/2  cups)
Yogurt .......................... 1 cup
Yellow mustard seeds .. 1/2 tsp (crushed coarsely)
Pepper corns ............ few (crushed )
Salt .................... to taste.
White vinegar .... 1 tbsp


1. Pick out the stems from the flowers.

2. Boil water adding salt and little vinegar. Tip in the flowers.

3. Boil for about 5 minutes and drain the water.

4. Repeat the boiling process again with fresh water to remove the bitterness from the flowers.

5. Drain the flowers and set aside.

6. Allow them to cool.

7. In a bowl take the whisked yogurt and add the flowers, salt, crushed mustard seeds and black pepper. Mix well.

8. Serve as an accompaniment with your meals.

Print Recipe