September 16, 2005

Dum Aloo


small potatoes (5-7)
1/2 green or red chilly
1/2 cup curd
1/4 cup water
1/4 cup ground onion paste (grind the onion in blender with 1/2 chilly to make paste)
1/4 tsp. each turmeric, chilly and cumin ,coriander powder.
1 tsp ginger-garlic paste.
3 tbs. finely chopped green coriander
salt to taste


1.Lightly cook potatoes, peel and drill holes in them using a fork and Deep fry the potatoes until golden brown.

2.Heat the oil. Fry the onion paste till brown. Add ginger-garlic paste and fry for another minute.

3.Then add curd , salt to taste, turmeric, chilly and cumin ,coriander powder. And fry till the oil separates from the masala. Add potates and fry in this masala in medium heat with a lid on for some more time .

4.Add water that the potatoes are just covered. Cook on high flame until the gravy thickens.

5.Garnish with finely chopped coriander.


Serve hot with Rotis or Parathas or Jeera Rice

Vegetable -Stir Fry

Vegetable -Stir Fry


10-12 Baby corn
10-12 Mushroom
3 Capsicums (red ,yellow green )
2 Onions
3-4 Green Chillies slit lengthwise
1 tsp Chopped Ginger
1 tsp Chopped Garlic
Soya sauce
Chilli Sauce
Tomato Sauce
1/4 tsp vinegar or lime juice
Black pepper powder
1/4 tsp sugar
2tsps CornFlour or Rice Flour
Salt to taste
Spring onions leaves chopped for garnishing


1.Chop the vegetables ( baby corn , mushrooms,onions , capsicum) into quarters. Add some salt and pepper powder and keep them marinated for sometime.

2.Prepare a mixture of all sauces and sugar mentioned above in half a cup of water .

3.Heat some oil in the pan and Stir fry these vegetables still almost cooked on high heat.Keep aside .

4.In the same pan , saute ginger,garlic ,chillies on high heat for 2 mins.

5.Add the Sauce mixture and cook on high heat for 3 mins ,then add the stir fried vegetables mix well ensure the veggies are coated evenly . Add salt and pepper to taste.

6.Mix cornflour with litte water and add this to thicken the gravy. Cook on high flame for sometime.

7.Finally garnish the same with spring onions and serve hot.


Goes well with Noodles or Fried Rice

August 13, 2005

Vegetable Curry

This is a generic process for making a good curry with any vegetable
  • Onions
  • Green chilly (if available)
  • Ginger paste
  • Garlic paste
  • Garam masala
  • Chilli powder
  • Turmeric
  • Salt
  • Tomatoes (if required)
  • Vegetable of your choice
First fry the onion & green chilly in oil, till the onions turn golden brown color.
Now put little ginger, garlic paste chilly powder, salt, turmeric & garam masala.
Let the contents mix well in a medium flame. Now if required add tomatoes and let it fry... finally add the required vegetables. After sometime add water, otherwise the container might get burnt at the bottom.
Cook till the vegetables become soft.
-Author: Krishna Pothula

August 10, 2005

Vegetable Pulao

  • 3 cups of rice, boiled
  • A bunch of coriander leaves.
  • 3-4 green chillies.
  • 2 tsp of coconut, shredded
  • 3 medium onions,sliced fine.
  • 1/2 an onion, chopped.
  • A few sticks of cinammon, a few
  • cardommom seeds, a few cloves.
  • 1 1/2 tsp red chilli powder.
  • salt to taste.
  • 2 flakes garlic.
  • 1 inch piece ginger.
  • Ghee or melted butter for frying.
  • 1 cup of cauliflower flowerets.
  • Some mixed frozen vegetables like beans,
  • carrots and green peas.
  • 3 tsbp ghee(clarified butter)
Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste. Keep aside.
Fry the onions in a the ghee or melted butter. Also add the cloves, cinnamon and cardommom. When onions are browned properly, add the red chilli powder and fry for 30-45 seconds. Now add all the vegetables,including the cauliflower and sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked. This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao. When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.

Serve with Raita.

August 9, 2005

Coconut Chutney

  • 2 cups of fresh coconut, shredded
  • 10 dry red chillies
  • 1 sprig curry leaves
  • A large pinch of hing (asoefetida)
  • 1/2 tsp methi(fenugreek) seeds
  • 2 tsp udad dhal
  • 2 tsp channa dhal
  • 1 small tomato
  • Salt to taste
Heat some oil and add the dhals, curry leaves, hing, methi and red chillies. Fry till done.
Add this to the coconut and tomato and blend into a smooth paste. Add salt to taste.

Goes well with dosas, idli and plain rice.

Tomato Chutney

  • 2 medium tomatoes, choppped
  • 1/2 tsp hing(asoefetida)
  • 1 tsp mustard seeds
  • 1/2 tsp methi(fenugreek) seeds
  • 1 tablespoon coconut, shredded
  • 3 tsp red chilli powder
  • 1 tsp dhania (coriander) powder
  • 1/2 tsp turmeric powder
  • 1 very small ball of tamarind , de-seeded
  • 1 small onion, minced finely
  • 2 clovettes of garlic, minced finely
  • Salt to taste
  • 3 tablespoons oil for frying
Heat 1/2 the amount of oil and add the methi. Fry for a minute and then add the tomatoes. Fry till the tomatoes turn soft.
Blend this into a smooth paste, along with the tamarind and the coconut. Set aside.
Heat the rest of the oil and add the chopped garlic and onion. Fry till the onion turns translucent and the garlic browns. Now add the spices(red chilli, turmeric and dhania) and fry for half a minute. Add the blended paste, salt and hing and heat through.


Goes very well with plain rice or chapati.

Potato & Mushroom

A recipe by a Bachelor for a Bachelor
  • Mushrooms
  • Potatos - 2 tennis ball size
  • Garam masala
  • Onions
  • Sunflower Oil
  • Cloves
  • Ginger paste
  • Garlic Paste
  • Chilli powder
  • Turmeric
Heat the oil in a bowl. when the oil is hot enough put 3 cloves in the oil.
Then add finely cut onions in the oil. Let the onions fry in the oil till they get light brown color. (basically till they seem like paste)
Now add half a spoon of turmeric, half a spoon of red chilli powder, half a spoon of garam masala and a spoon of salt.
Also add a spoon of ginger paste and a spoon of Garlic paste. Now stirr this mixture well in medium flame till the paste gets cooked/fried in the oil well. After the contents seems mixed well.. add finely cut potatoes. Let the potatoes fry enough. now add mushroom. Let the misture fry for sometime on medium or low flame (reduce the flame if the dish seems to get burnt). After the contents get fried enough add a glass of water.
Now let it boil for sometime.. to check if the recipe is cooked enough .. try to crush a potato piece. If the potato piece is crushed easily. that means the potatoes are cooked well.
- Author: Krishna Pothula

August 2, 2005

Palak Paneer

  • Spinach - 500 gms
  • Onions - 5 medium sized
  • Garlic - 2-3 flakes
  • Cooking oil - 6-7 tbsps
  • Cummin seeds - 1 tbsp
  • Paneer - 150-200 gms
  • Salt to taste
  • Garam Masala, Geera Powder, Chilli Powder
Cook the spinach in water. Drain the water and then make puree of the spinach leaves.
Cut 4 of the onions finely and saute them till transparent. Grind the other onion and the garlic flakes to a fine paste.
Add this paste to the sauted onions. Also add the puree and the spice powders. Add some water if necessary. Let it boil for a minute or two.
Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown. Add this paneer to the prepared palak.
Serve hot with rice or rotis.

Lemon Rice

  • Lemon
  • Turmeric powder
  • Mustard seeds
  • Urud Dal
  • Chana Dal
  • Curry Leaves
  • Vegetable Oil
Clean and boil the rice. Keep it aside.
Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal. Cook until dals change colour to light brown.

Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice. Mix it well on a low flame.

Vegetable Cutlet

  • Vegetables: Potato,Beans,Carrot,Green peas,Beet root(if preferred)
  • Red chilli powder
  • Garam masala
  • Cinnamon
  • Rice flour
Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.
Add grated onions, salt, red chilli powder, garam masala powder and ground cinnamon(a pinch).
Knead the mixture tightly.
Take some rice flour and add water to make it into a slightly watery juice.
Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa.
Deep fry the balls until they turn golden brown.
Serve with Tomato ketchup.
Author: Shivkeshav

July 30, 2005


  • Milk
  • Semiya
  • Sugar
  • Salt
  • Cardamom powder
  • Cashew
  • Kishmiss
  • Ghee
Boil the milk on the stove. Till the milk gets boiled fry the Cachew nuts and Kishmiss in Ghee on a Frying Pan. Fry them till the Cachew nuts turn brown.
When the milk is properly boiled put semiya in it and let it boil till Semiya gets cooked i.e. till Semiya gets soft.
Once the Semiya is cooked put required sugar (depending on the amount of milk and Semiya).
Add a pinch of salt, cardamom powder and Cashew & kismiss (fried in ghee).

June 18, 2005

Hindi 2 English Translation

Translation for Hindi words used in Indian Kitchen
Hindi English Meaning
a.nDaa Egg
a.ngoor Grapes
a.njaleekaa Candied Peels
a.njeer fig
aaDoo Peach
aalobokhaaraa Plum ( Red )
aaloo Potato
aam Mango
aam adarak Mango ginger
aamlaa Indian gooseberry
aaTaa Whole wheat flour
achaar Pickle
adarak Ginger
ajmodaa Parsley
ajvaain Carom seeds
aKhroTh Walnuts
amarood Guava
ambadaa Roselle leaves
ambadee Sorrel leaves
amchoor Dried mango powder
amjoodaa kaa pattaa Parsley
anaanaas Pineapple
anaar Pomegranate
anaaradaanaa Pomegranate seeds
arahar kee daala Red gram split
Aravee kaa pattaa Colocassia leaves
ba.nda gobhee Cabbage
baadaama Almonds
baajaraa Millet
baajare kaa aaTaa Millet Flour
baasmatee Long Grain Rice
baDee ilaaichee Black cardamom
baDee ilaaichee Black Cardamoms
baDee Fennel seeds
baghaara To temper oil with certain condiments
bai.ngana Brinjal, eggplant, aubergine
belan Rolling pin
bera Green Berry
besana Gram flour
besana boo.ndee Small fried savoury drops made from gramflour
bhe.n Lotus stem
bhejaa Sheep brain
bhi.nDee Lady finger
bhi.nDee ladyfinger, okra
bhunaa chanaa Roasted gram dal
biristaa Onion sliced fine and fried crisp
buTTaa Corn Cobs
Chaachi.ndaa Snake gourd
Chaawala Rice
Chaawala kaa aaTTaa Rice flour
Chakalaa Dough kneading plate, accompanies the belan
Chakkee Quern for grinding wheat into flour
Chaku.ndara Beetroot
Chanaa Bengal gram, whole
Chanaa daala Bengal gram, split
Chaulee White beans
Chaulee String beans
Cheenee Sugar
chha.ndee kaa varakh Silver foil
chhaachh Whey
Chhainaa Curdled milk
Chhilkaa Rind
Chhole Black eyed beans
ChhoTee elaaichee Green cardamom
chi.ngaree Prawns
Chilgozaa Pine Nuts
Chirau.njee Charoli
ChiwaDaa Pressed rice, Beaten rice
Chujora Tender leaves & flowers of tamarind.
copra Dry Coconut
daala Lentil
daalacheenee Cinnamon
dabala rotee Bread
dahee Curd/yogurt
daleeyaa Bengal gram roasted, puffed,split
dama Steaming
dekchee Vessel with a wide mouth
dhaneeyaa coriander/cilantro
dhaniaa Coriander
dhulee moo.nga daala Split Green Gram
doodha Milk
fiTkaree Alum
fool gobhee Cauliflower
foole chane Roasted gram
foolee haree chaawalee Sprouted beans
ful makhaana Lotus seeds,puff up while roasting
gaajara Carrots
Garam masaalaa A powdered mixture of Nutmeg, cinnamon, cardamon, cumin & cloves
gehoo.n Wheat
ghaee Clarified butter
ghaee Marrow
gheeaa White pumpkin/bottlegourd
gobaro Rock cod
gosht Mutton
gulaab Rose
gulaaba jal Rose water
gura Jaggery
guvar Cluster beans
haldee Turmeric
haraa dhaneeyaa Fresh coriander/cilantro leaves
haraa pyaaza Spring onions
haree Methee Fenugreek Leaves
haree mirch Green pepper/chilli
haTTeechak Artichoke Asafoetida
heenaa A paste of minced leaves that has an orange color when dry, applied on hands
ilaaichee Cardamoms
imlee Tamarind
jaitoon Olives
jardaaloo Apricots
jau.n barley
jau.n Barley
javi.ntaree Mace
jayaphala Nutmeg
jeeraa Cumin seeds
jhi.ngaa Prawns
juvaar Milo/millet
juvaar kaa aaTTaa Barley Flour
ka.nD Yam
ka.ndaa Onion
kaabulee chanaa Chick peas
kaajoo Cashewnuts
kaalaa chanaa Black gram
kaalaa namak Black pepper
kaalaa namak Rock Salt
kaalee ilaaichee Black Cardamoms
kaalee mirchee Black peppercorns
kachchaa aam Green mango/raw mango
Kachchaa kelaa Green banana/plantation or raw banana
kaDaahee Wide concave utensil used for frying
kaddoo pumpkin
kadeeaa A deep frying pan
kalau.njee Onion seeds
kalwaa Oysters
kamal kakDee Lotus stem
Karee pattaa Curry leaves
karelaa Bitter gourd
KaTahal Jackfruit
kaToree A small bowl
kaun Raw mango
keemaa Minced meat
kekaDaa Crabs
kelaa Banana
keree Raw Mango
kesar Saffron
KewaDaa essence/flavor added to desserts for fragrance
khajoor Dates
khameer Yeast
kharaboojaa Cantalopue/musk melon
khas khas Poppy seeds
khaTTee Sour
kheeraa Cucumber
khopara Dry coconut
khoyaa Dried residue of boiled milk
khumba Mushroom
khurmaanee Apricot
kismish Raisins
Kofta Meat or veg balls
Koondru/Tendli Gherkins
koThameer Fresh coriander/cilantro leaves
kuaar ga.nDhal Aloe
kukuramuTTaa Mushroom
kulTee Horse Gram
Kurmura Rice puffed
Kushka Cooked rice
laal mirachee Red chillies
lahasun Garlic
lassee Buttermilk Cloves
laukee White pumpkin/bottlegourd Cloves
li.nmboo Sour lime
lobiaa Black eyed beans
ma.nkyo Squids
maavaa Dried residue of boiled milk
machchee Fish
machchlee Fish
maDuaa Ragi
maidaa Flour
makhaana Lotus seeds,puff up while roasting
makhkhan Butter
makkaee Corn/Maize
makkaee Kaa aaTTa Corn Meal
makkee Corn/Maize
malaaee Clotted cream
masoor dal Lentil
maTh Brown color lentil
maThThaa Buttermilk
maTkee Brown color lentil, a pot
maTTar Peas
meeThaa Sweet
meeThaa ni.mboo Lemon
meh.ndee A paste of minced leaves that has an orange color when dry, applied on hands
methee Fenugreek
methee daanaa Fenugreek seeds
mevaa mixture of dry fruits
mirachee Hot pepper/Chilies Green color lentil daal Green color lentil falee Groundnuts/peanuts
moolee Radish
moolee kaa saag Radish leaves
moree Shark
moTee ilaaichee Black Cardamoms
mumurae Puffed Rice
murg Chicken
musa.mbee Sweet lime
naara.ngee Orange
naareeyal Coconut
naashpatee Pear
naaspatee Pear
namak Salt
nee.mboo Lemon
neem Margosa
ni.mboo Lemon
ni.mbooDaa Lemon
pa.mpleT Pomfret
paalak Spinach
paapadhar Sodium benzoate
paapidi Broad beans
paneer Indian cheese
paneera Curdled milk
papeetaa Papaya
paraat Wide shallow plate upturned sloping edges
pateelaa Cooking pots for boiling water or milk
pattaa bhaajee Leafy Vegetables
pattaa gobhee Cabbage
peThaa Ashgourd
phanas Jackfruit
phraa.ns beena French beans
pissi Shakkar Castor Sugar
pistaa Pistachios
pohaa Rice pressed
pudeenaa Mint
pyaaz Onion
raaee Mustard seeds
raajamaah Kidney bean
rane Red snapper
rataaloo Yam
ravaa Semolina
rawas Indian salmon(fish)
sa.nchal Black pepper
sa.ngtam Catfish
sa.ntaraa Orange
saaboodaanaa Sago
saabut masaalaa Whole condiments
Saagodaanaa Sago
sabut daal Whole Green Gram
safed jeeraa White Cumin Seeds
sahijaa.n Drumstick
salaad bhaajee Lettuce
saraso.n Green mustard
sares Gelatin
sarso.n kaa tel Mustard oil
sau.nfa Aniseed
saugee Raisins
seb Apple
seekh skewer
seetaafal Custard apple
sem Beans
sem Runner beans
sem falee Beans
sevaee Vermicelli
shaah jeeroo Caraway seed
shaahee Royal
shahad Honey
shakkar Sugar
shakkarka.nd Sweet potato
shakkarka.ndee Sweet potato
shakkartetee Sugar melon
shalgam Turnip
sheeraa Sugar syrup
shevto Mullet
shi.mlaa mirch Capsicum/bell pepper
shi.ngaaDaa Water chestnut
shimlaa aaloo Tapioca
shorbaa Stock/soup
sin.daa namak Rock Salt
sirkaa Vinegar
so.nTh ginger, dry
soDaa Baking powder
soojee Semolina
sookhaa dhaneeaa Dry coriander/cilantro seeds
sooran Yam
surmaee Kingfish
suwaa Anise, golden brown aromatic seed
suwaa bhaajee Dill
Ta.ndoor Traditional clay oven
taDakaa Tempering
TamaaTar Tomato
tarabooja Watermelon
tarbooz Watermelon
tavaa Griddle plate used for indirect grilling
te.nDlee A vegetable of the size of gerkins
tejapattaa Bay leaves
tel Oil
thaalee Wide plate used for eating serving
ti.nDolaa A vegetable of the size of gerkins
til Sesame seeds
til kaa tel Sesame oil
tisario Clams
to.nDlee A vegetable of the size of gerkins
toor Pigeon peas
toor daal Red gram split
toree zucchini/Ridge gourd
tri.nbadaree Strawberry
tulsee Basil
turaee zucchini/Ridge gourd
urad Black gram
urad daal Black gram, split
val Field beans
vanaspatee Vegetable Oil
varakh Silver foil
zameen kha.nD Yam elephant
zetoon Olive
Zetoon Ka Tel Olive Oil