Monday, November 13, 2006

Kakarakaya Fry

*Kakarakaya /bittergourd- 400 g frozen packet cut in round circles( put in warm water wash and squeeze the water from the pieces and put in a plate) add little salt and little turmeric mix well.

Heat a flat nonstick skillet add 4 tbsp oil heat it up add bitter gourd pieces , cover and stir every now and then and fry well until cooked through but not charcoal.

For these fried pieces add 1tsp chiili powder, 1/2 tsp turmeric, salt to taste mix well and keep aside.

*Take mortar or pestle put 6 cloves of garlic and 5 tbsp of dessicated coconut and pound together until finely.

In the same non.stick skillet heat 3 tbsp of oil, add 1 tsp of mustard seeds cover and pop, add curry leaves immediately add pounded garlic mixture mix well add 1 tspn of mtr Sambhar powder or any other brand sambhar powder mix well, add bittergourd pieces which is been marinated earlier and fry well until it is cooked and tastes great. what can I say it is yumyum........

Serve it with Sambhar or Red lentil dal or Mushroom palak korma, Rice and Yoghurt on side.


If you are in a hurry, instead of pounding fresh garlic put the dried garlic flakes handful + desiccated coconut in coffee grinder and pulse few secs.

Be careful while frying it will burn quickly. So adjust timing accordingly.

© 2006 by Rajani Rayudu

Masala Pappu/ Red lentil Dal

This dal is done very quickly no need to use pressure cooker red lentils cook very fast.


Oil - 3 tbsp
Whole masala - {Cloves 2, cinnamon - 1 inch, bay leaf 1 no, Cumin seeds 1 tsp, 2 pinch saunf}.
Garlic - 3 pods (sliced or crushed)

Onion - 1 no. (chopped)

Madras curry powder - 1/2 tsp (we use venkat curry powder)
Garam masala powder - 3/4 tsp
Turmeric - 1/2 tsp
Salt to taste

Red lentils - 1 cup (rinse it with water to remove dust)
Water - 2 cups

Black pepper powder - as per taste
Curry leaves or coriander leaves (opt)


1) Heat oil in a pan, fry whole masala for 15 secs, add garlic fry until golden brown.

2) Add onion cook until light brown, to that add curry powder, garam masala powder, turmeric, salt and stir.

3) Add lentils mix it well , add 2 cups of water, cover it with lid.

4) Cook until all the lentils are well cooked.

5) Now add black pepper and remove from heat.

Serve with Rice, Kakarakaya (bitter gourd) or Capsicum fry and yoghurt on side. yum................ this dal, equally goes well with Prawn Pickle.


Crush the Garlic first and slice it, it releases the flavour.

© 2006 by Rajani Rayudu

Aloo Paratha


Plain flour - 2 cups + extra for kneading
Turmeric - 1/4 tsp.
Salt - 1 tsp

Margarine or Table spread - 4 tbsp

Coriander leaves - 2 tbsp
Green chillies - 3 no. (chopped finely)

Potatoes - 4 no. ( boiled and mashed or do it this way wash the potatoes random slits around the potato and wrap it in news paper and put all in microwave say 2-3 mins for each potato, skin removed and mash)

Ghee - for smearing


1) First put dry ingredients in a large bowl mix it up.

2) Add margarine mix up it looks like crumbly .

3) Add g.chillies and coriander leaves, mix again.

4) Add m.potatoes mix it like chapati dough, if needed sprinkle some water. make big lemon sized balls out of it.

5) Heat tawa, mean while roll each ball in to thin round with the flour, cook on hot tawa on both sides using a little ghee to smear. Wrap it in tea towel put these in celloware tight container and serve immediately.

Serve with Cauliflower or Green chilli pickle and Yoghurt. yum...................

© 2006 by Rajani Rayudu