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Sunday, October 20, 2013

Ridge Gourd with Egg


Ridge gourd- 250 gm
Eggs- 5
Onions- 2(small)
Green Chillies- 5
Oil- 3 tb spoon
Red chilli powder- 1 spoon
Salt- to taste
Coriander powder- 1 tb spoon
turmeric- pinch


1) Peel the edges of the ridge gourd with skin peeler or spoon, wash and cut into small pieces.
2) Cut onions and green chillies to small pieces.
3) Heat oil in wok add green chillies, onions and pinch of salt, saute it till onions cook well.
4) Now add ridge gourd cook for 5 mins on low flame then add egg and mix it well.
5) Now add red chilli powder, turmeric, coriander powder and reqired salt.
6) Keep on mixing till it is done.(appr 5 mins)

Serve hot in rice or with roti

You can stuff this curry in roties like rolls, it tastes even better.

Friday, October 18, 2013

Spicy Chicken Curry


Chicken- 1 kg
Onions- 2 (finely chopped)
Green chillies- 15 (chopped lengthwise)
Salt- to taste
Oil- 120 ml (mustad)
Coriander powder- 1 tb spoon
Red tomatoes- 2 (chopped)
Coriander leaves- 1 bunch(chopped)
Chicken masala- 1 small pocket
Turmeric - pinch


Bay leaf- 4
Cloves- 4
Cardamom- 4
Cinnamon sticks- 3 inch
Black pepper- 4


1) Heat oil in kadai. add Spices and saute it for few seconds.
2) Add green chillies, onions and salt (3/4th) required. Saute it for brown onions.
3) Now add chicken and cook 10 mins.
4) Add turmeric, chicken masala,  coriander powder and cook 10 mins.
5) Add chopped tomatoes till chicken become soft.
6) Add coriander leaves and check taste for salt.

Serve it hot with rice...:)

Friday, September 27, 2013

Green Chicken Curry

This is very Delicious Chicken Curry with nice Green gravy


Chicken - 1 kg
Coriander leaves- 200 gm
Ginger garlic paste- 25 gm
Mint leaves- 50 gm
Curry leaves- 10-15 pcs
Coconut (Freshly chopped)-50 gm
Poppy seeds- 25 gm
Oil- 100-150 ml
Salt- to taste
Curd- 100 gm
Green Chillies paste- 2 tb spoon(adjust to taste)
Coriander seeds- 10 gm


Cardamom- 4
Star anise- 2
Bay leaf- 3
Cloves- 4
black cardamom- 2
Cinnamon sticks - 2 inch


1) Crush coriander seeds.
2) Make paste of curry leaves, mint leaves, coriander leaves(by adding some water).
3) Make poppy seed powder and add chopped coconut then make paste out of it(by adding water).
4) Make green chillies paste.
5) Heat oil in pan and add "Spices" After few seconds add all the pastes with you.
6) Cook it on low flame make sure that you are not burning bottom.
7) Add curd and salt, mix well.
7) Add chicken and cook till it done soft and juicy.

Enjoy it with Rice......:)

Monday, April 08, 2013

Coconut Chicken Curry


Chicken - 500gm
Onions- 4 no
Green chillies- 6-8 nos
Ginger garlicpaste - 1 tb spoon
Salt - as per taste
Red chilli powder - 1 tb spoon
Coconut - 2cups (grated)
Turmeric- pinch
Coriander powder  - 1 tb spoon
Cloves - 04
Cardamom- 03
Cinnamon sticks - 3 "
Bay leaves - 4 small
Oil - 100ml
Coriander leaves - 1/2 cup chopped
Curd- 1cup

Preparation :

1) Chop 2 onions ,greeen chillie and coriander leaves.
2) Dry roast one cup of coconut powder then keep it aside
3) Blend other part to fine paste by adding little water
4) Blend green chillies and 2 onions together to fine paste.
5) Now take a bowl and add chicken , turmeric,red chilli powder, salt, ginger garlic paste and curd.
6) Mix the chicken well and keep it aside about 15 mins.
7) Heat oil in a pan, then add Cloves,Cardamom, Cinnamon, bay leaves and saute them for a while.
8) Now add chopped onion , fry them till brown.
9) Add raw coconut paste and green chillies paste and fry till it oozes out oil.
10) Now add marinated chicken and mix well  about 10mins on medium flame.
11) Add one glass full water to it and check seasoning , if required add little more salt.
12) Add Coriander powder and cook chicken till it becomes soft.
13) Finally add coriander leaves and switch off the stove.

Serve it hot with naans, roti, rice or puri

Tuesday, March 12, 2013

Coconut Rice


 Cookedr ice - 4 cups
 coconut grated - 1 cup
 green chilly - 4 nos
 red chilly - 2 nos
 moong dal - 1 tb spoon
 urad dal - 1 tb spoon
 ground nuts - few (optional)
 other nuts - optional
 salt - to taste
 oil- 1 and half tb spoon
 curry leaves - few
 coriander leaves - 1/8th cup
 finely chopped onion - 1 no

 Preparation :

1) Wash and soak dal for 5 mins.
2) Cook rice and keep a side ( shouldn't be smashy)
3) Chop green chillies, onion and red chillies.
4) Grate the fresh coconut, Now heat oil in a pan.
5) Add onions, green chillies and salt, stir them till nice brown color.
6) Add moong dal and urad dal and mix it for 2 mins .
7) Now add curry leaves, red chillies and grated coconut and mix for 5 mins on low flame.
8) As they just done, now add rice to it and mix well.
9) finally sprinkle some coriander leaves on top and mix till the rice becomes hot.

Serve it hot with any gravy or with raitha, it goes well.

Here i used ground nuts and cashew nuts instead of dals, this is another variation , even you skip all dals and nuts ..:)

Saturday, February 09, 2013

Vegetable Rice


Basmathi Rice - 2 cups
Carrot - 2 nos
Potatoes - 2 nos
Tomatoes- 2 nos
Cauli Flower - 100 gm
Capsicum- 1 no
Green chillies - 4 nos (adjust)
Ginger garlic paste- 1 spoon
Oil- 2 tb spoon
Chopped onions - 2 nos
Coriander leaves - 1/4 cup
Salt - As per taste
Ginger garlic paste - 1 tb spoon
mustard seeds- 1/2th spoon (optional)
cumin seeds - 1/2th  spoon
turmeric - pinch (optional)

Rice making :

1) wash and soak rice for 20 mins .
2) add 1 spoon of salt and cook rice till almost done .
3) Strain out and spread on paper towel or on a plate so that all moisture will evaporate .

Meanwhile chop all the vegetables in required sizes and onions into thin long pieces.

Preparation :

1) Heat oil in a flat pan, add cumin seeds onions and  half of the salt you are required.
2) As the onion become golden brown then only you add ginger garlic paste and green chillies.
3) After one minute add all the vegetables and saute them for a while.
4) Add salt and allow it to cook on slow flame .
5) As the all the vegetables nicely cooked.
6) Sprinkle coriander leaves and add rice to it and mix well.
7) Check for salt and keep it on stove till all mixture become warm.

Serve it with any type of raitha or gravy, i like this recipe with chicken gravy...:)

Saturday, January 12, 2013

Lemon Rice


Rice - 4 cups (cooked)
lemon- 4 nos
onion- 1 big
dry red chillies- 6 nos
mustard seeds- 1/2 tea spoon
ginger garlic paste - 1/2 tb spoon
oil- 50 ml
salt - salt to taste
curry leaves - 10 nos
coriander leaves - 1/4th cup
ground nuts- 50 gm
chana dal (bengal gram pulses) - 50 gm
green chilli - 2 nos
turmeric - 1/8th spoon


1) Chop onions, coriander leaves and curry leaves into small pieces. Sqeeze juice from lemon.
2) Slit the green chillies into lengthwise & break red chillies into big pieces.
3) Heat oil in shallow pan (khadai), add groundnuts & bengal gram, fry them on slow flame till golden colour.
4) Take out groundnuts and bengal gram and keep a side.
5) Now add mustard seed to oil, as they crackled. Then add chopped onion, green chillies till brown.
6) Now Add ginger garlic paste, half of the salt  and turmeric and fry till it leaves raw flavour.
7) Now add curry leaves, red chillies, coriander leaves and mix for a while.
8) Add lemon juice, groundnuts & bengal gram mix thoroughly.
9) Now add cooked & cooled rice and keep on nixing till rice become hot.

Serve it hot ....!!!




curd(thick)- 250 gm
carrot- 50 gm
cucumber- 50 gm
onion- 50 gm
tomato- 50gm
coriander leaves - 1/4th cup
mint leaves - 1/8th cup
salt- 1 spoon (adjust to taste)
coconut powder(optional)- 25 gm
water- 1 glass
Grating Carrot

Grated Mixture


1) First peel out(remove) the skin of carrot, cucumber, onion, tomato.
2) Grate the above into small pieces. And make powder of coconut using blender.
3) Whisk(mix evenly) the curd and add salt.
4) Wash and cut coriander and mint leaves into small pieces.
5) Take all of them in bowl and mix well.

Serve it cool with Biryani, Pulavs, Bhagara rice, Fried Rice...!!!!

Saturday, January 05, 2013

Basic Regular Masala Preparation

Lets make Basic Masala  for all types of Recipes.


coriander seeds- 500 gm
cloves- 4 nos
cardamom - 6 nos
cinnamon sticks - 6 nos (1" each)
bay leaf - 4 nos
pepper corns - 6 nos (black pepper)
dry ginger - 10 gm
dry red chillies - 10 nos
cumin seeds - 2 tb spoon


1) Put a flat pan on the stove and allow to become hot.
2) Now add all the ingredients to it and roast them dry.
3) Make sure that roasting on very slow flame around 10-15 min.
4) Do not leave any part blacken, meanwhile keep on mix it.
5) Now take the mixture in a blender(grinder) and make fine to coarse powder.
6) allow it to cool and fill in the air tight glass bottle.

Use this masala where ever you want in curries , fry and all....!!!!

Tuesday, January 01, 2013

Gongura Pickle or Red Sorrel Leaves Pickle

Gongura  or Red Sorrel Leaves:

It is leafy vegetable. Gongura is very famous in India especially in Andhra Pradesh. The people from Southern part of India uses these leaves in many curries and making pickle. It is of sour taste.

Health Benefits:

1) It is good source of folate and vitamin B6.
2) They are rich in calcium, iron, vitamin C & A.
3) It increase hunger and gives taste to pallets.


Gongura leaves - 500 gm
seasame seeds - 250 gm
green chillies - 100 gm (adjust to taste)
oil- 2 tb spoon
garlic - 10-15 pieces
salt - taste

For Seasoning:

oil-one tea spoon
mustard seeds- 1/2 tea spoon
fenugreek seed- few
curry leaves - few
cumin seeds - 1 tea spoon
turmeric powder- pinch


1) Dry roast the seasame seeds in a pan till they get coloured, don't blacken any part.
2) Heat oil in a pan add sliced green chillies and roast them till brown colour then remove and keep a side.
3) Now add gongura leaves any fry them on medium flame around 10 mins .
4) Take a blender add chillies and require salt make into coarse paste keep it in a cup
5) Add seasame seeds to blender and take out its powder.
6) Now make a coarse paste of leaves .
7) Mix garlic, seasame seed powder,  green chilli paste, and gongura paste in blender thoroughly.


1) Heat oil in pan, add mustard,  fenugreek &cumin seeds , curry leaves and turmeric .
2) As they done switch off the stove and add the paste to it and mix well.

Allow it to cool or keep a side for one or two days.

Enjoy this recipe with hot rice.....!!!!