Palakoora Pachadi

I always try to add green leafy vegetables in our daily meal. Chutneys are be usually prepared with any vegetable or even green leafy vegetable. This is a great recipe and it tastes fantastic if you make it the same way I have shown in the video.

Serves – 6
Preparation time  : 10mts
Cooking time: 20mts
Cuisine : Andhra

  • 3 cups fresh chopped spinach (wash and chopp it)
  • 1/3 cup roasted and peeled groundnuts
  • 1 tbsp oil
  • 2 big tomatoes (cut each into 6 pieces)
  • 10 green chillies
  • 6 flakes of tamarind
  • a pinch of turmeric powder
  • 1 tsp ginger garlic paste
  • salt as per taste

For Tadka/Poppu/Talimpu :


  • 2 tbsp oil
  • 1/2 tsp jeera
  • 1/2 tsp mustards
  • 1 tsp chanadal
  • 1 tsp urid dal
  • 1 tsp finely chopped garlic
  • few curry leaves
  • 1/4 cup finely chopped coriander leaves
  • a pinch of hing

1. Heat the kadai on medium heat, first roast the groundnuts. Let them cool, peeled and keep aside.

2. In the same kadai, add 1/2 tsp oil, add chopped spinach, fry slightly, take into a bowl, keep aside.

3. Again add 1/2 tsp oil, add chopped tomato pieces, green chillies and washed tamarind flakes. Cook till dry content, turn off the heat and let them cool completely.

4. First grind the groundnuts into powder, add cooked tomato mixture, turmeric powder, ginger garlic paste and salt, make a smooth paste. If you need you can add little quantity of water.

5. Finally add half of the cooked spinach to the above paste, grind for only few seconds.

6. Now keep the tadka with oil, jeera, mustards, chanadal, urid dal, finely chopped garlic, curry leaves, coriander leaves, hing respectively. Finally add the remaining cooked spinach, again fry for few seconds, then add above paste, mix well and turn off the heat.

7. It goes very well with white rice, idli, dosa and chapatis.

Note: 1. Becareful while grinding the spinach. Grind only for 2 seconds, otherwise the color and also taste of the chutney will spoil.
2. If you want you can skip the groundnuts for different variation.


Rasmalai – Popular Indian Dessert Recipe

Ras malaiA creamy and popular Indian dessert made with curdled milk and flavored with saffron.







Serves – 4
Preparation time – 10 mins
Cooking time – 5 hrs


  • Into a heavy bottomed pan, add in the milk and let it come to a boil. Keep mixing it occasionally to prevent scalding.
  • Meanwhile, into 3/4 Cup of milk add in powdered sugar. Add in yellow food color. Mix well until combined.
  • Squeeze out the juice from the rasgullas by pressing gently in between your palms.
  • Drop the rasgullas into the sweetened milk that we just made.
  • Keep them aside.
  • Meanwhile the milk should have probably come to boil. Add in the saffron.
  • Continue to cook it further until the milk volume is reduced to 1 1/2 Cups.
  • It takes about 10 mins to attain this stage.
  • Keep acraping the sides and the bottom of the pan so that nothing sticks to the pan.
  • So once the milk is reduced to 1 1/2 Cups, add in the sugar and cook for 5 mins.
  • Turn of the heat and remove the thickened milk into a seperate bowl and let it cool completely.
  • So once we have the milk soaked rasgullas and the thickened milk chilled, drop in the milk soaked rasgullas into the thickened milk.
  • Top them with some sliced pistachios and serve immediately.


Gongura pappu – Andhra’s Speciality Dal

Lentils cooked with  tangy Gongura (Sorrel Leaves).







Serves – 4
Preparation time – 5 mins
Cooking time – 20 mins
Ingredients :

  • Sorrel leaves (Gongura) (chopped fine)- 1 cup
  • Yellow Pigeon Peas (Kandi Pappu) – 1/2 Cup
  • Split Skinless Bengal Gram Dal (Senaga pappu)- 1/4 Cup
  • Oil – 4 Tbsp
  • Dry Red Chilli – 2 to 3
  • Green chillies (coarsely ground) – to taste
  • Mustard Seeds – 1 tsp
  • Curry Leaves – 1 Sprig
  • Cumin Seeds – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Garlic (chopped) – 3 big pods
  • Cilantro (finely chopped) – 1 Tbsp
  • Coriander Powder – 1 tsp
  • Onion (finely chopped) – 1/2 cup
  • Salt – to taste
  • Water – 2 cups (divided)


  • Wash both the dals and discard the water, add in the sorrel leaves, 1 1/2 cups of water and pressure cook till the dal is soft. (For me it took 6 whistles). If the Gongura is tender you can just fry it seperately instead of pressure cooking it.
  • Start preparing the tadka for the dal while pressure cooking time. Heat oil in a pan and add mustard seeds, allow to pop. Then add in cumin seeds, dry red chilli whole, curry leves, green chillies paste,garlic, and fry till garlic slightly changes its color.
  • Add in onions and fry till they are soft.Add the cooked dal and gongura mixture. Mash it slightly (Dal should be smooth)
  •  Add coriander powder, turmeric powder, salt, half cup of water and bring this mixture to a boil.
  • Finally add in cilantro and serve it with Jonna Rotti (Jowar ki Roti) or any other Indian breads. You can also have it with rice.




Gulab Jamun – Using Mawa

Gulab Jamun with title and frameGulab Jamun is the most popular among all the Indian desserts. Dried milk balls fried and soaked in sugar syrup just melt in mouth. One can make this on any special occasion to treat your sweet tooth.







Makes – 15 jamuns 

  • Mawa (grated) – 1 Cup tightly packed
  • All Purpose Flour – 3 Tbsp
  • Corn Starch – 1 Tbsp
  • Baking Soda – pinch
  • Milk – 1/2 Cup approx
  • Oil – for frying
  • Sugar – 1 1/4 Cup
  • Rose Water – few drops
  • Water – 1 1/2 Cup
  • Pistachios (sliced) – 10 no
  • Cardamom Powder – pinch


  • In a mixing bowl or a wide plate, add in mawa, baking soda, all purpose flour, corn starch. Mix well.
  • Gradually add in the milk and make a soft mixture and slightly sticky mixture.
  • Cover the dough and rest for 10 mins.
  • Meanwhile prepare the sugar syrup.
  • In a sauce pan, add in the measured water and sugar.
  • Keep the flame on HIGH and bring to a boil.
  • Once the mixture starts boiling, reduce the flame to medium and continue to boil it for 5- 7 mins or until the syrup is slightly sticky.
  • Add in the cardamom powder and rose water.
  • Turn OFF the heat.
  • Keep the sugar syrup aside. We need not have a string consistency for the syrup, it should be slightly sticky.
  • Now after the resting time of the dough, shape them into small balls 1 inch diameter balls.
  • Keep them aside covered.
  • Heat a wide pan with oil for deep frying. The oil should be just warm.
  • Add 1 ball and start frying to check the consistancy of the dough. The ball should not break while frying.Then the consistency is good.
  • Now start frying the remaining balls in batches.
  • Add in about 6 shaped balls one at a time and keep rotating the oil all the time.
  • Be careful not to touch the jamuns with the spatula immediately after adding into the oil while frying.
  • Fry the balls only on LOW TO MEDIUM heat.
  • Fry them till golden brown.
  • Once done, take them out from the oil and let them rest on a paper towel for 5 mins.
  • Meanwhile fry the remaing jamuns in the same way.
  • Then add them into the warm sugar syrup.
  • Rest them in the syrup for an hour.
  • Garlish them with sliced pistachios.
  • Serve at room temperature.

paneer Stuffed Pepper MasalaPaneer Stuffed Pepper Masala is a rich gravy, perfect to serve at a party table. But it is a easy to make recipe and goes well when served with any Indian bread like roti, phulka, naan etc.








Serves – 4
Preparation time – 10 mins
Cooking time – 20 mins

  • Ginger – small piece
  • Dry Mango Powder – 1/2 tsp
  • Red Chilli Powder – 1 tsp or to taste + 1/2 tsp extra
  • Cumin Seeds – 1/2 tsp
  • Garam Masala Powder – 1 tsp
  • Jalapeno Peppers – 6 no
  • Paneer (crumbled) – 1 Cup (packed)
  • Tomatoes (cubed) – 2 no
  • Oil – 3 Tbsp
  • Garlic – 6 no (small)
  • Roasted Peanuts – 3 Tbsp
  • Green Chillies (finely chopped) – 2 no or to taste
  • Onion (finely Chopped) – 1 medium
  • Cilantro (finely chopped) – 1 Tbsp
  • Salt – 1 tsp or to taste
  • Sugar – 1 tsp or to taste


  1. Deseed the peppers by making a cut vertically at the center of the pepper and open it gently. Remove the pith and  seeds with a spoon. Set them aside.
  2. Now to flavor the paneer, add in salt, red chilli powder, amchoor powder, cilantro. Mix the spices well with the paneer and mash the paneer to make it smooth.
  3. Stuff the peppers with the paneer stuffing. (1 Tbsp in each pepper and save the remaining paneer stuffing.
  4. In a small pan, add in 1 Tbsp of oil and add the stuffed peppers, sprinkle some salt and fry them for five mins or until charred and tender.
  5. Into another pan add in the remaining oil and season with cumin seeds, onions and add salt and cook till onions are golden in color.
  6. While onions are sweating in the pan, meanwhile prepare tomato puree. So, add ginger, garlic, roasted peanuts, garam masala powder, red chilli powder, sugar and tomatoes.
  7. Blend them to a fine paste using some water. Set this aside.
  8. By this time the peppers will be cooked, so turn off the heat and set them aside.
  9. Check the onions, if they are slightly golden brown in color, then add in the ground tomato spice blend that we just made.
  10. Cook this mixture for 5 mins or until the oil oozes from the sides of the pan.Add green chillies, water.
  11. Add in the leftover paneer mixture that we saved after stuffing the peppers.
  12. Add more water, bring to a boil. Now add in the fried peppers and the left over oil in which you fried them.
  13. Finally garnish with cilantro and serve with your favorite Indian bread recipe.














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