Drumstick leaves are used in south Indian preparations along with coconut or moong dal. They are slightly bitter and firm to taste as compared to other leafy greens.Preparation time:20 minutesServes:4Ingredients:2 cups Drumstick leaves(munagaku)-stems removed and washed1/2 cup grated coconut1/2 cup diced Onion1/2 teaspoon cumin powder3 garlic cloves1 sprig curry leaves(optional)1/2 teaspoon cumin seeds1/2 teaspoon mustard... Continue Reading →

This recipe cooks Brussels sprouts in a simple onion tomato gravy seasoned with spices.Brussel sprouts are highly nutritious,but are ignored due to the light bitterness in them.The tomato in the curry balances the bitterness making is a tasty curry.Preparation time:25 minutesServes:6Ingredients:1/2 cup diced onion1/2 cup diced green onion(optional)2 pinches pinch of turmeric powder6 green chili... Continue Reading →

Potatoes are everyone's sinful pleasure. Potatoes are cooked in a million different ways, Mashed potatoes, home fries, roasted potatoes, french fries,chips etc.While Loads of butter or oil will enhance the taste of potatoes,this recipe uses a technique called as blanching potatoes and roasts them in tempering and some indian spices with very little oil.Blanching is... Continue Reading →

Bhurji is a scramble often made with eggs,this recipe is a variation with Paneer(Indian Ricotta Cheese) and is a delicious and quick curry to prepare.Preparation time:25 minutesServes:4Ingredients:1/2 cup diced onion1/2 cup diced green onion2 pinches pinch of turmeric powder6 green chili minced1/2 teaspoon ginger garlic paste1/2 cup diced tomatoes1/2 teaspoon shan curry powder (or 1/2... Continue Reading →

I remember the days when we were kids and I used to fight for the chicken livers in the curry with my brother. I had some dill leaves I needed to get rid off and was having my husband's friends over from Texas and they love non vegetarian food, so I whipped up this recipe... Continue Reading →

Adavi Pitta Roast is a regional favorite of telangana region in Andhra pradesh,a variation of it with tomatoes is made in kerala.It is also called as quail in english.The quail meat is much tender than the chicken and absorbs flavors excellently.Preparation time:30 minutesServes:6Ingredients:6 bird small Quail (remove the backbone  and chop each quail to 4... Continue Reading →

There is a song that goes...Taja Kooralalo Raja evarante,inka chepala vankayenandi..Meaning this dish is the king of all vegetable curries.Every wedding in Andhra serves this dish,the masala is simmered slowly for the flavors to develop and is a delicacy.Preparation time:1 hourServes:8-10Ingredients:10 small eggplants1 teaspoon coriander powder1/2 teaspoon garam masala1/2 teaspoon cumin powder1/2 teaspoon Ginger and... Continue Reading →