October 2, 2018

Masala mini papadams

It's been ages since my last post here! I have forgotten the fact that writing in this space is a source of joy for me!! Happy to be here again :-)

This recipe is my own simple creation, with inspiration from north indian snack 'bhel puri'. This is a tasty healthy and refreshing snack, it needs some cooking in advance, but requires very few ingredients and super easy to put together in jiffy.

How to prepare:

  1. Soak a cup of black eyed peas over night. Make simple curry with them (recipe follows soon). Let the curry cool down, even better if you let it sit in refrigerator until you are ready to put together the snack.
  2. Take around 50 mini papadams, and deep fry in hot oil or microwave roast . I used black pepper mini papads
  3. Take a bowl and add the below items and mix together using a fork
    • finely chopped red onions - 2 medium sized
    • finely chopped tomatoes - 2 medium sized
    • squeeze out fresh lemon juice from a lemon
  4. Aloo bhujia for a savoury twist
  5. Keep finely chopped fresh coriander leaves in a bowl for garnishing
  6. Chat masala for a little sprinkle on the top
  7. Now take a couple of platters, spread the fried/roasted mini papadams and dish out small portions of the above ingredients on each papadam, in the following order:
    • black-eyed peas
    • onion-tomato-lemon juice mix 
    • aloo bhujia 
    • chopped coriander (use your fingers tips to sprinkle and garnish)
    • In the end, sprinkle very little amount of chat masala on the platter
Viola! The delicious masala mini papadams are ready to be served and enjoyed!!

September 14, 2015

(Pomfret) Fish Curry (Andhra Style)

Living away from home country means missing family. And equally missing our favorite food. Coming from a town very close to coast in Andhra, fish has been something we eat on regular basis. A variety of fish, to be precise. Coming overseas to a different shore, we missed all that very badly. Fish filet of Salmon and Pangasius that we bought at local supermarket has never come close to the likes of a fresh catch back home.

Its a shame that it took me more than a couple of years to discover the bounty of fresh fish offered by the weekly open market here locally. To my utter surprise and sheer delight, I found out that there are few fish exactly like what we get back at home. Then we started trying out one fish after the other, taking down recipes from family over phone calls to India. And now, we are catching up with what we have missed for so long ;)

So, that is the story behind my Pomfret fish curry. It is very simple to make. And naturally, very tasty :-)


Pomfret fish - 1kg (cut into pieces of one inch thickness)
Onion - 2 medium
Green Chilies - 3 or 4
Ginger-Garlic paste - 1tbsp
Chili powder
Dhania powder - 1tsp
Jeera powder - 1/2 tsp
Fresh coriander leaves  - a small bunch
Oil - 3 tbsp


Step 1: Marinade the fish pieces with salt, turmeric, red chilli powder.

Step 2: In a wide pan, heat oil. Add finely chopped onion, green chilies slit length wise. Fry until the onion turns slight grayish-brown.

Step 3: Add ginger-garlic paste and fry for few minutes. Add turmeric powder, salt, dhaniya powder, jeera powder, red chilli powder. Fry couple of minutes.

Step 4: Lay the marinaded fish pieces on the bed of onions in a single layer. On medium flames let the fish get cooked. Approximately 5-7 minutes.

Step 5: Turn each piece to the other side and let the fish get cooked on the other side too for few more minutes.

Step 6: The previous two steps ensure that the rawness of fish is gone. Now add one or two cups of water in the pan and close the pan with a lid and let it cook on medium flame. Adjust the salt and spice level (red chilli powder) as per taste. Garnish with chopped fresh coriander in the end.

I always tend to forget to click the photo at the end, as we get busily absorbed in making it empty ;)
I hope you give it a try and relish this fish curry as much as we do.

November 2, 2014

Veggi Rice with Soy Buttons

I am back with yet another one pot meal, which is simple, nutritious and tasty at the same time. This dish appears on our dinner table at least a couple of times during every week. Two main reasons being, one - it has perfect balance of carbs, proteins and vitamins, two - my little girl loves it. :-) Now, quickly coming to the recipe part..


  • Rice - 1 cup
  • Yellow Split Moong Dal - 1 fistful
  • Fresh or Frozen Green Peas (quick cook) - 1/2 cup
  • Carrot finely chopped - 1/2cup
  • Soy buttons - 1 cup
  • Onion (chopped length wise) - 1
  • Green chillies (trimmed at edges) - 1 or 2
  • Garlic - 2 cloves, chopped as chunks
  • Fresh coriander leaves
  • Salt
  • Oil + Ghee - 2 teaspoons

Whole Spices:

  • Shajeera - a pinch
  • Cinnamon - a small piece
  • Cloves - 2
  • Cardamom - 1
  • Bay leaf - 1


  1. Wash the rice and moong dal a couple of times and soak in warm water.
  2. Wash the soy buttons a couple of times and soak in hot water.
  3. Put the pressure pan cooker on the stove top. Add oil and ghee.
  4. When oil is warm, add the whole spices one after the other in the same order as they listed above.
  5. After a minute, add garlic, green chillies and onion. Let them fry for a couple of minutes.
  6. Add carrots and peas. Squeeze the water out from soy buttons and add them to the veggies in the pan. Add some salt and keep stirring them together for 3 to 4 minutes.
  7. Now add the rice+dal. Mix everything together and let it be for a minute. Add 2 cups water, enough salt to the rice and add finely chopped coriander.
  8. Now, close the lid of pressure pan. DO NOT PUT THE WEIGHT. 
  9. Put the high flame until the pressure builds up inside the cooker and steam starts escaping out from the top nozzle of cooker. Now reduce the flame to lowest possible and let it be cooked. Turn the flame off after 12 to 15 minutes. 
  10. Open the lid after a couple of minutes and fluff the rice with a fork. 
Ready to be served!! 
It doesn't need an accompaniment when eaten readily after cooking, when still warm. Otherwise, can be eaten along with a side serving of pickle or yoghurt or some raita.

Some Useful Notes:

  • Soy chunks makes this dish nutritious and protein rich, which is otherwise a simple one. If you carefully watch the measurements, the rice quantity is less than half of the veggies and soy put together. 
  • We can add/remove any vegetables of our choice like, beans, potato, capsicum etc..
  • Following the exact measures will make the dish very mild, but quite enjoyable for a family with kids. The spice level can increased to individual's taste by simply adding the garam masala during the steps 6 or 7.
  • Soy buttons are simply bite sized chunks of soy. Soaking in hot water for few minutes makes them softer and squeezing the water out will remove its strange smell :-) 

Andhra Fish Pulusu (Fish cooked in tamarind pulp)

Ingredient List

For marinade:

  • Fish pieces - 1.5 kg
  • Salt - 1 teaspoon (small spoon)
  • Turmeric powder - a little
  • Red chilli powder - 2 teaspoon
  • Ginger-garlic paste - 1 tablespoon (huge spoon ;) )
  • Curry leaves (optional)

For cooking:

  • Onions - 3 
  • Green chillies - 3 or more
  • Tamarind pulp - 2 tablespoons
  • Jeera - a pinch
  • Methi seeds - 2 pinches
  • Ginger garlic paste - 1tablespoon
  • Red chilli powder
  • Jeera powder - 1 teaspoon
  • Kasuri methi (dried fenugreek leaves, this is the real flavor enhancer of the dish) - 1 teaspoon
  • Sunflower oil - 3 tablespoons


  1. Marinade: Into a bowl, take the cut and cleaned fish pieces and apply salt, turmeric, red chilli powder, ginger-garlic paste to them. Set aside until used.
  2. In a wide pan, heat 3 tablespoons oil, add jeera and methi seeds. After a minute, add slit green chillies and finely chopped onions. On medium flame, fry onions until light brown.
  3. Add turmeric powder, jeera powder, red chilli powder and ginger-garlic paste. Fry for a couple of minutes until the raw smell of ginger-garlic is gone.
  4. Now lay the fish chunks on the bed of fried onions, in a single layer if possible. Let them fry on a medium heat, after a few minutes turn each piece to the other side and fry.
  5. Add the tamarind pulp and one or two cups of water until the pieces are barely covered in water. Add salt and let it boil on high heat for a few minutes. 
  6. Take the dried methi leaves between two palms and rub it into the boiling soup. Reduce the heat and let it boil for a good few minutes, this is the time to adjust salt and red chilli if more spice level is desired.


  • This same procedure can be followed with the fish filet as well. But the taste varies from fish to fish! :-)
  • Step 4 is a bit tricky, the fish chunks need to be cooked on both sides until they don't look raw/transparent any more. When done, immediately add tamarind pulp. Tamarind helps in keeping fish chunks intact and prevents further breaking into pieces.