Category: Andhra Cuisine

green gram dosa

Moong dal dosa – is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in protein. It is very easy to prepare, no need for the fermentation, it is an instant dosa. This batter is slightly coarser from normal dosa batter. You can prepare either thick or thin crispy dosa according to your taste.This is spicy dosa, so well goes with any sour or coconut related dishes like coconut chutney,ginger chutney or red chili chutney


Raw rice -5 table spoons

Green gram-1 cup

 For the Grinding

Green chillies – 4

Cumin seeds -½ TSP

Ginger –1 inch

Onion-1 medium

 Ingredients added to the batter

Turmeric powder-¼ tsp

Ginger grated – ¼ tsp (optional)

Onion-1 finely chopped (optional)

Asafoetida – 2pinch

Coriander leaves chopped

Curry leaves

Salt to taste

Oil – (Ghee or Gingelly/Sesame oil is preferable)

Preparation method

  1. Wash the rice and dal mixture, and soak it For the 6 hours.
  2. Grind it coarsely, not too smooth along with onion,green chilies, cumin seeds, and ginger.
  3. Sprinkle little water, so that the batter is neither thick nor watery.
  4. Add turmeric powder, asafoetida, salt, curry leaves, coriander leaves, chopped onions, chopped and green chilies to the batter and mix it well.
  5. Heat the pan and pour a ladle of batter and spread it like a normal dosa. Sprinkle few drops of oil.
  6. Once it’s cooked and golden brown in color flip it over to the other side.
  7. Sprinkle few drops of oil to get a crispy dosa.
  8. Remove from the pan once it turns to golden brown and cooked well.
  9. Serve it hot with coconut chutney or tomato chutney.

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Uggani Baji – Puffed Rice Upma

uggani baji

Uggani baji


Royal sima special breakfast , pori upma with mrchi bajji. Andhra traditional food.

Puffed Rice-2 cup

Salt to tatse



For the tempering/tadka

Mustard-1/2 tsp

Urad dal-1/2 tsp

Chana dal-1/2 tsp

Cumin seeds-1/2 tsp

Peanuts-1 tsp

Curry leave-2 sprig


For the sauté:

Onion-2 medium

Green chillies-3 slitted

Ginger -1 inch

Tomatoes-2 medium

Turmeric powder-1/2 tsp

Coriander powder

Hing-2 pinch

Preparation method:


Soak the puffed rice in water For the 2 mins and filter it, keep it aside

Heat oil in a pan add tempering spices.

Once they splutter, add the chopped onions, green chillies, ginger and sauté it.

Add the chopped tomatoes, spices, salt and cook it For the few mnutes.

Add the puffed rice and stir well.

Garnish it with coriander leaves and sprinkle lemon juice and mix it well

Serve it hot with chilli baji.


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Chicken Nizami

hyderabad Nizami

Chicken nizami


Chicken-1 Kg

Onions-2 medium

Ginger garlic paste-1 tsp

Green chili paste-1 tsp

Green chillies-4

Coconut milk-1/2 cup


Turmeric powder-1/2 tsp

Salt to taste




For the tempering:


Green cardamom-4

Black Cardomom-3


Bay leaves-2

Black pepper-1/2 tsp

Shahi jeera-caraway seeds-1 pinch


For the Grinding:


Coconut-1/2 or cashewnut-1/2 cup

Poppy seeds-5 tsp

Cumin-1/2 tsp

Red chillies-4

Heat oil in a pan add tempering spices.

Once they splutter, add chopped onions and fry till it is golden brown.

Add the ginger garlic paste and fry For the couple of minutes

Add the green chili paste and sauté it

Add the chicken pieces, ½ a cup of water, turmeric powder, salt and cook it For the 20 min.

Add the ground paste. Let it simmer For the 5 minutes.

When the chicken is almost cooked, add the coconut milk and yogurt.

Cook till the chicken is tender and garnish it with chillies and coriander leaves.

Serve it hot with rice or roti.

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Traditional Masala

Grandma masala

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Jeera Rice – Veg Biryani Recipe – Jeera Pulao – South Indian

jeera rice


Jeera Rice – Veg Biryani Recipe – Origin

Jeera Rice – Veg Biryani Recipe -There are many types of rice varieties,the process of cooking makes the difference.I have done 62 types of rice recipes you can watch the recipe videos in my site.From my view there are two methods,rice cooked separately with spices or rice and veg cooked together with spices.The other combination involves marination of veg. In south Indian method yogurt,saffron, coconut, tomatoes and aromatic spices can be used. The slow cooking process helps rice to blend with the flavor of spices. Ghee rice, Jeera Rice, Saffron Rice are popular dishes in India.

Jeera Rice – Veg Biryani Recipe – Spices and Cooking method

Jeera Rice – Veg Biryani Recipe – This is my version of cooking. its completely different from other cooking methods.Baby basmati gives excellent taste to the dish.When it comes to spices,cloves, cinnamon, black jeera, bay leaves,onions, and green chillies have been used. The main ingredient is yogurt(optional), coriander leaves, ginger garlic paste. The rice is cooked with this mixture in slow process. Jeera rice is very special, plain biryani gives excellent taste with cumin flavor. Ghee gives richness to the taste.

Jeera Rice – Veg Biryani Recipe – Nutritional health benefits

Jeera Rice – Veg Biryani Recipe – Cumin is a staple ingredient all around the world which adds flavor to the dish and has more health benefits.The Egyptians, the Greeks and Romans gives more importance to cumin in ancient days due to its medicinal properties. In Indian Ayurvedic medicine, cumin with ghee is smoked to relieve hiccups.It is thought to promote a healthy digestive system. Cumin contains a heart-healthy antioxidant called controls blood pressure.Cumin is a good source of Iron, Manganese, and other vitamins and minerals.It helps to strengthen the nails and helps for kidney functioning.It helps for woman’s problems. Jeera tea with honey cures and excellent relief for cold and flu.

Jeera Rice – Veg Biryani Recipe -Serving method

Jeera Rice – Veg Biryani Recipe is excellent dish served as main course for dinner or lunch. Jeera rice is a great dish can go well with any curry, fry, korma and raita. Jeera rice is a simple dish easily anyone can prepare and tastes good that anyone can love it. Try it and enjoy.


Basmati Rice-300gms
Green chillies-2
Ginger Garlic paste-2tbsp
Cumin seeds-1tbsp
Bay Leaves-2
Coriander leaves
Saffron milk – 3tbsp
Salt to taste

Preparation method

  1. Heat oil in a pan,add cumin seeds, cinnamon,cardamom,cloves and bay leaves
  2. Add green chillies and chopped onions and saute it till it reaches golden brown.
  3. Add ginger garlic paste and saute it.
  4. Add the onion mix, coriander leaves, ghee, lemon juice and salt to the rice.
  5. Add 1:2 ratio water and cook it 80% in a normal process.
  6. Add ghee and saffron milk / water and cook remaining 20%.
  7. Jeera rice is ready to serve.
  8. Serve it hot with raita & curry

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Anchovies Fish Curry – Spicy Anchovy Curry recipe – Nethili Meen Kuzhambhu

Dry Anchovies Gravy


Anchovies Fish Curry – Spicy Anchovy Curry recipe – Nethili Meen Kuzhambhu – Origin

Anchovies Fish Curry – Spicy Anchovy Curry recipe – Nethili Meen Kuzhambhu is a great dish based on South Indian style of cooking specially from Tamil cuisine.Simple and very delicious dish, easy to prepare.

Dried anchovies curry – Karuvattu Kuzhambu – Karuvadu Thokku – Spices and cooking method

Anchovies frcurry y indian recipe- Netholi Meen curry – Anchovies curry Kerala Style – This is my version of cooking. Anchovies cooked with shallots,tomatoes and with the spices in slow cooking process. The special ingredient is tamarind, added to the curry enhance the taste. The flavours are realy good. The spicy level can be adjusted according to individual taste.Lima beans and brinjals have added to give rich taste to the curry.

Anchovy fish curry – Nethili Meen Kuzhambhu – Spicy Anchovy Curry Kerala Style – – Nutritional health benefits

Anchovies are good source of omega-3 fatty acid, which helps to promote healthy skin and helps anti aging. Anchovies contains unsaturated fat which can help lower your cholesterol and reduce your risk of heart disease.Anchovies are rich in protein and a low calorie count, which is an excellent diet to lose weight.Anchovies are rich in iron, which helps to increase white blood cells. Anchovies are rich in minerals such as calcium… which are essential for the growth and maintanenece of strong bones.
Anchovies indian curry – Anchovy fish curry – Serving method

Netholi Meen Curry – Anchovies indian curry – Anchovy fish curry – is perfect dish for lunch or dinner. Anchovy fish curry served as a main course with rice.This is perfect dish well goes with idli and dosa. This excellent dish that anyone can do in a quick time and delicious recipe.

Anchovies indian curry – Anchovy fish curry – Ingredients

Anchovies -250 gms
Brinjal-250 gms
Lima beans -250 gms
Onions-2 medium
Tomato-2 medium
Green chillies-3
Tamarind juice-1 cup
Garlic cloves-6 (optional)
Coriander leaves
Salt to taste
Sesame oil

For the Tadka/Tempering:
Mustard seeds-1/2 tsp
Urad dal-1/2 tsp
Red chillies-4
Curry leaves-1 spring
Fenugreek seeds-1/4 tsp
Cumin seeds-1/4 tsp

Turmeric -1/2 tsp
Chilli powder-1 tsp
Coriander powder-2 tsp
Cumin powder-1/2 tsp
Pepper powder-1/2 tsp
Hing-1/4 tsp

Nethili Meen Kuzhambu – Anchovies Curry – Preparation method:

Heat oil in a pan add tempering spices.
Once they splutter, add chopped onions, green chillies, garlic cloves and sauté it.
When it turns to golden brown, add chopped tomatoes.
When the tomatoes are cooked well, add tamarind juice .
Add all the spices and salt mix it well.
cook until oil floats on the top.
Add chopped brinjal, boiled lima beans and anchovies..
Cover it and cook for 20 mins in a medium flame.
Garnish it with coriander leaves.
Serve it hot with rice.

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Aloo Methi Curry

Aloo methi curry

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