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March 11, 2010
10:44
Besan Dosa
» ‎ Talimpu

Senagapindi Dosa. Besan dosa is one of the instant dosa’s prepared with gram flour and rice flour. Equal quantities of besan and rice flour is mixed with other spices into thin batter. A big ladle full of batter is poured on the hot flat pan in circular motions to form the dosa. The besan dosa [...]
March 10, 2010
10:32
Red Bell Pepper Rasam
» ‎ Talimpu

Butta Pachi Mirapakaya Rasam. Red bell pepper rasam or red capsicum rasam is a colorful and healthy rasam made with red bell pepper. Bell pepper is either cooked or roasted until soft. It is then pureed and added to the tempered oil along with freshly ground spice powder. Let the bell pepper rasam come to a [...]
March 09, 2010
10:20
Sweet Potato Coconut Curry
» ‎ Talimpu

Chilakada Dumpa Kobbari Koru Koora. Sweet potato and coconut is a simple and fresh curry with a sweet tone. Sweet potato is peeled and either grated or finely chopped. Grated sweet potato is cooked in tempered oil till soft. It is then finished with grated fresh coconut and roasted peanuts. Serve this as a accompaniment [...]
March 08, 2010
10:20
Beetroot Curry with Moong Dal
» ‎ Talimpu

Beetroot Pesarapappu Kura. Beetroot is paired with moong dal just like carrots are. Beetroot is chopped up and cooked in tempered oil along with soaked moong dal for this curry. Moong dal can also be boiled till translucent before adding to the beetroot which accounts for a much softer version. Makes: around 2 Servings of Beetroot Curry [...]
March 06, 2010
10:20
Sweet Potato Mango Chutney
» ‎ Talimpu

Chilakada Dumpa Mamidikaya Pachadi. Sweet potato and mango chutney is a very unique and healthy chutney with fresh flavor. Sweet potato is not cooked for this chutney. Both sweet potato and raw mango are ground into coarse paste along with green chiles. The chutney is finally tempered with typical South Indian spices and served with idly, [...]
March 05, 2010
10:20
Carrots in Lime Juice
» ‎ Talimpu

Nimmarasam lo Carrots. Pickled carrots are one of the favorite pickling ingredients. Like baby ginger, carrots and cut into strips and soaked in lemon juice till they mature and turn acidic. Green chiles can also be added for spice. Pickled carrots are generally eaten with rice mixed with some sort of dal / dhal or just [...]
March 04, 2010
10:22
Andhra Rawa Dosa
» ‎ Talimpu

Andhra Rawa Dosa. Rawa dosa is a popular South Indian breakfast dosa. It contains sooji and needs no fermentation. Equal ratios of sooji, rice flour and maida / plain flour are mixed with water for rawa dosa batter. A big ladle full of batter is poured on the hot flat pan in circular motions for the [...]
March 03, 2010
10:23
Yogurt Rice Flour Roti
» ‎ Talimpu

Challa Rotti. This is a very simple and easy rotti made with rice flour and yogurt. Rice flour is mixed with enough yogurt along with chopped onion, green chiles and cumin seeds. The prepared soft dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. This challa roti [...]
10:23
Yogurt Rice Flour Roti
» ‎ Talimpu

Challa Rotti. This is a very simple and easy rotti made with rice flour and yogurt. Rice flour is mixed with enough yogurt along with chopped onion, green chiles and cumin seeds. The prepared soft dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. This challa roti [...]
March 02, 2010
10:23
Carrot Curry with Nuts
» ‎ Talimpu

Carrot Curry with Nuts. Carrot is paired with peanuts and almonds for a fresh and crunchy taste. Carrots are chopped up and cooked in tempered oil till soft. Coarsely ground peanuts and almonds is added to the cooked carrots along with other seasonings and herbs. This carrot preparation tastes good with rice or roti. Makes: around 3 [...]
March 01, 2010
10:52
Rice Flour Rings
» ‎ Talimpu

Chitti Chegodilu. Rice flour rings or chitti chegodilu as they are called in telugu is a deep fried snack made with maida and rice flour. A dough is prepared with these flours and made into small rings. The rings are then deep fried until crisp and golden brown in color. Rice flour rings are usually served [...]
February 27, 2010
10:56
Masala Puffed Rice Mixture
» ‎ Talimpu

Bajji Pappu. Puffed rice mixture is quite famous chaat all over India. In this Andhra version of puffed rice mixture / maramarala mixture, puffed rice is tossed with a cooked spicy yellow peas gravy along with freshly chopped onion and tomato for freshness and crunch. The puffed rice chaat is spicy and mouthwatering and served instantly. Makes: [...]
February 26, 2010
10:25
Carrot Koshimbir
» ‎ Talimpu

Carrot Koshumbir. Kosambari is a salad like dish. Carrot kosambari is prepared with freshly grated carrots and coconut. Soaked moong dal is also added to the salad. The tossed salad is tempered with mustard seeds and green chiles. Carrot koshimbir is served fresh as a salad. Makes: around 2 1/2 Cups of Carrot Koshimbir. Ingredients: Carrots 3 – 4 Moong [...]
February 25, 2010
10:23
Poppy Seeds Powder
» ‎ Talimpu

Gasa Gasala Podi. Poppy seeds powder is a spice powder usually accompanied with steamed rice or with idly, dosa etc. It is prepared by first dry roasting the poppy seeds until light golden color. Then, grind them with other roasted ingredients and spices for a fine poppy seeds powder. Makes: around 3/4 Cup of Poppy Seeds Powder. Ingredients: Poppy [...]
February 24, 2010
11:04
Mooli Paratha
» ‎ Talimpu

Mooli Paratha. Mooli paratha is a well known paratha made by stuffing wheat dough with grated daikon. White radish is grated and mixed with spices and herbs. A dough is prepared with just the wheat flour. The grated radish is stuffed into wheat dough and rolled into thick parathas. The mooli paratha is cooked on [...]
11:04
Mooli Paratha
» ‎ Talimpu

Mooli Paratha. Mooli paratha is a well known paratha made by stuffing wheat dough with grated daikon. White radish is grated and mixed with spices and herbs. A dough is prepared with just the wheat flour. The grated radish is stuffed into wheat dough and rolled into thick parathas. The mooli paratha is cooked on [...]
February 23, 2010
10:13
Besan Bread Toast
» ‎ Talimpu

Besan Bread Toast. This is a simple and easy bread toast prepared with gram flour and yogurt. Besan and yogurt are mixed together along with crushed roasted peanuts and carsom seeds. This mixture is used as a bread spread and then the bread is toasted on a flat pan on both sides till its golden brown [...]
February 22, 2010
10:36
Small Papads
» ‎ Talimpu

Chitti Appadalu. Small papads or chitti appadalu as they are called is a deep fried snack made with maida and rice flour. A dough is prepared with the flour and made into small balls. The balls are pounded between two layers of wet cloth to form into papad. The papad are then deep fried until crisp [...]
February 20, 2010
11:17
Ragda Patties
» ‎ Talimpu

Ragda is a popular Indian street food made with dried yellow peas. It is generally paired with potato patties for “ragda patties”. Potato is boiled and mashed with other spices to form into patties and either deep fried or shallow fried till light golden brown. It is generally served layered with green chutney and tamarind [...]
February 19, 2010
11:03
Ragda
» ‎ Talimpu

Ragda. Ragda is a popular Indian street food made with dried yellow peas. It is generally paired with potato patties for “ragda patties” or with samosa for “ragda samosa” etc. Yellow peas are pressure cooked till soft but not mushy. A gravy is prepared with onion and tomato and the peas are cooked in it to [...]
February 18, 2010
10:45
Fenugreek Leaves with Moong Dal
» ‎ Talimpu

Menthikura Pesarapappu Podi Pappu. Fenugreek leaves make a great combination with moong dal. oil is tempered with spices and fenugreek leaves are fried in the oil. Moong dal is cooked till soft but firm and added to the oil. This dal with fenugreek leaves is eaten with plain steamed rice. Makes: around 4 Servings of Fenugreek Leaves [...]
February 17, 2010
10:30
Yardlong Beans with Cabbage
» ‎ Talimpu

Cabbage Bobbarlu Vepudu. Yardlong beans also known as snake beans or asparagus beans are used here to make a simple yet tasty stir fry. Yardlong beans are shredded or chopped fine. They are then added to the tempering along with finely chopped cabbage. Once they turn soft but firm, yard long beans and cabbage is served [...]
February 16, 2010
10:30
Carrot Coconut Chutney
» ‎ Talimpu

Carrot Kobbari Pachadi. Carrot coconut chutney is fresh and raw version of carrot chutney usually served with idly, dosa, vada etc. Carrot is ground into smooth paste along with grated fresh coconut, green chiles and tamarind pulp. The carrot coconut chutney is finally tempered with spices. Makes: around 2 Cups of Carrot Coconut Chutney. Ingredients: Carrot 1 – 2 Grated [...]
February 15, 2010
10:49
Deep Fried Bitter Gourd
» ‎ Talimpu

Vellulli Karam tho Kakarakaya Vepudu. Bitter gourd is generally deep fried to remove most of its bitterness. Here, small tender bitter gourd are chosen and are deep fried in oil till dark and little crisp. The fried bitter gourd are stuffed with ground garlic and red chile powder mixture for spice. Makes: 6 Deep Fried Bitter Gourd. Ingredients: Bitter [...]
February 13, 2010
10:30
Cabbage Chutney
» ‎ Talimpu

Cabbage Pachadi. For cabbage chutney, cabbage is chopped and fried in oil till light golden brown. It is then blended with urad dal and red chile powder that we prepare. Finally cabbage chutney is tempered with spices and is often eaten with steamed rice. Makes: around 1 Cup of Cabbage Chutney. Ingredients: Cabbage 1/2 piece Urad Dal 3/4 tsp Dried Whole [...]
February 12, 2010
10:55
Chaat Masala Powder
» ‎ Talimpu

Chaat Masala Powder. Chaat masala is a unique spice blend used traditionally on street foods and chaats. Even though there are tens of blends for chaat masala, this is a simple version of it. The key to chaat masala is black salt, which gives the masala a key sulphurous hint. Sourness comes from either amchur powder [...]
February 11, 2010
10:30
Salted Plantain Chips
» ‎ Talimpu

Aratikaya Chips. Plantain chips are popular tea time snack prepared by deep frying sliced plantains. The deep fried plantain chips is finally seasoned with salt and turmeric powder. The chips stay fresh for up to a month when stored properly in a tight jar. Makes: 2 Cups of Salted Plantain Chips. Ingredients: Plantain / Raw Banana 2 Turmeric Powder a [...]
February 10, 2010
11:00
Red Chori Roti
» ‎ Talimpu

Bobbarlu Rotti. Red chori roti is prepared with soaked red chori and rice flour. Rice flour is made into soft dough using hot water. Red chori and other seasonings are mixed along with rice flour and spread into thick roti on a pan. The spread rotti is fried on flat pan until lightly crisped and served [...]
February 09, 2010
11:18
Sesame Coconut Chutney
» ‎ Talimpu

Nuvvulu Kobbari Pachadi. Sesame coconut chutney is another simple and tasty chutney usually served with idly, dosa, vada etc. Sesame seeds are lightly roasted and ground into smooth paste along with grated fresh coconut, green chiles and tamarind pulp. The sesame coconut chutney is finished by tempering it with few spices. Makes: around 2 Cups of Sesame [...]
February 08, 2010
10:46
Yellow Peas Chaat
» ‎ Talimpu

Batani Masala Mixture. Whole yellow peas are generally used to prepare various chaats. Yellow peas are pressure cooked or boiled in water till they are soft but not too mushy. Oil is tempered with spices and cooked yellow peas are briefly fried along with powdered spices. Finally, chaat comes together when the peas are topped with [...]
February 06, 2010
11:22
Biryani Masala Powder
» ‎ Talimpu

Biryani Masala Powder. Biryani masala powder is a spice blend which is used while making most kinds of biryani. There are hundreds of versions for biryani masala powder while this particular one is basic and consists of cloves, cinnamon, cardamom, coriander seeds, nutmeg and mace. Makes: around 1 Cup of Biryani Masala Powder. Ingredients: Cloves 10 Gms Cinnamon 5 Gms Green [...]
February 05, 2010
11:08
Cilantro Yogurt Chutney
» ‎ Talimpu

Kothimera Kobbari Perugu Pachadi. Cilantro or coriander leaves chutney is prepared by grinding cilantro, coconut and yogurt into smooth paste. Finally the chutney is the tempered with spices. Cilantro yogurt chutney is another versatile chutney that acts as an accompaniment to snacks, tiffins or steamed rice. Makes: around 2 1/2 Cups of Cilantro Yogurt Chutney Ingredients: Cilantro 1 – [...]
February 04, 2010
10:39
Ridge Gourd with Mustard Seeds
» ‎ Talimpu

Beerakaya Avalu Kura. Ridge gourd is chopped and cooked along with onion and tomato. Cumin, mustard and garlic are ground to paste for the curry. Ridge gourd with mustard seeds curry can be eaten with plain steamed rice or with roti. Makes: around 2 Cups of Ridge Gourd with Mustard Seeds. Ingredients: Ridge Gourd 1 (app. 12 inch long) Onion [...]
February 03, 2010
10:30
Carrot Moong Dal Curry
» ‎ Talimpu

Carrot Pesarapappu Kura. For carrot moong dal curry, split moong dal is boiled in water till its just soft and grainy but not mushy. Carrots are chopped up and boiled or steamed till soft. Oil is tempered with few spices and carrots are briefly fried. Then boiled moong dal is stirred in as a final step. Makes: [...]
February 02, 2010
10:39
Red Bell Peppers Chutney
» ‎ Talimpu

Erra Butta Pachi Mirapakaya Pachadi. Chutney with red bell pepper is quite sumptuous. Oil is tempered with mustard seeds and dried red chiles. Red bell pepper is chopped and cooked in the oil along with onion and tomato. Then all the ingredients are ground into smooth paste for the chutney. Makes: around 1 1/2 Cups of Red [...]
February 01, 2010
10:36
Makai Ki Roti
» ‎ Talimpu

Makai Ki Roti. Makai ki roti is a famous Punjabi roti made with fine cormeal (looks like fine sooji). Cormeal is kneaded into soft dough using very hot water. The dough is then pressed into thick roti and heated on flat pan till its cooked. Makke ki roti is traditionally served with sarson da saag. Makes: around [...]
January 30, 2010
11:03
Rice Flour Bread Toast
» ‎ Talimpu

Rice Flour Bread Toast. This is a simple and easy bread toast prepared with rice flour and yogurt. Rice flour and yogurt are mixed together along with ginger green chile paste and cumin seeds. This mixture is used as a bread spread and then the bread is toasted on a pan on both sides till its [...]
January 29, 2010
10:52
Cauliflower Curry
» ‎ Talimpu

Cauliflower Curry. This is a simple cauliflower gravy curry. Oil is tempered with cumin seeds and onion is fried till its translucent. Cauliflower is broken into small florets and added to the oil along with ginger. Then the cauliflower is cooked along with tomato and some powdered spices till soft. Makes: around 3 Servings of Cauliflower Curry. Ingredients: Cauliflower [...]
January 28, 2010
10:47
Raw Onion Chutney
» ‎ Talimpu

Ulli Pachadi. This onion chutney is a simple hot and sour chutney made with raw onion. Onion is finely chopped and ground into coarse paste along with green chile and tamarind pulp. This chutney is particularly accompanied with pongal / pongali or with deep fried snacks like bonda, vada or with fritters of any sort. Makes: [...]
January 27, 2010
11:08
Carrot Chutney
» ‎ Talimpu

Carrot Pachadi. Carrot chutney is a very colorful healthy chutney made with carrots. Carrots are cooked in oil till soft. Carrots can also be pressure cooked. The cooked carrots are ground into fine paste along with green chiles and tamarind. Finally tempering is prepared with garlic and chana dal along with others and added to the [...]
January 26, 2010
11:23
Pav Bhaji
» ‎ Talimpu

Pav Bhaji. Pav bhaji is a famous street food containing a bun like bread called pav and a vegetable curry called bhaji. To prepare bhaji, mixed vegetables are cooked and mashed. The mashed vegetables are cooked in spice blend mixture (pav bhaji masala) and served with toasted pav. Makes: around 4 Servings of Pav Bhaji. Ingredients: Potato 2 Medium Tomato [...]
January 25, 2010
10:48
Fresh Ginger Chutney
» ‎ Talimpu

Allam Pachadi. This is a fresh version of ginger chutney which is sweet, sour and spicy. Fresh ginger is ground into smooth paste along with tamarind, jaggery and green chiles. Cilantro is added to the chutney for substance and taste. Ginger chutney is normally eaten with idly, dosa, vada etc… Makes: around half cup of Fresh Ginger [...]
January 23, 2010
11:09
Bitter Gourd Fry
» ‎ Talimpu

Bitter Gourd Fry. Bitter gourd is sliced and boiled in water along with tamarind till soft. Oil is tempered with cumin seeds and onion and potato are cooked. Cooked bitter gourd is added to the oil and briefly fried. Finally bitter gourd fry is finished with powdered spices. Makes: around 3 Servings of Bitter Gourd Fry. Ingredients: Bitter Gourd [...]
January 22, 2010
11:03
Talimpu Rice
» ‎ Talimpu

Talimpu Annam. Talimpu rice is a tempered rice usually prepared with the leftover rice. Dalia powder is prepared with dalia / roasted gram and garlic to spice up the plain rice. Oil is tempered with dals and spices. Onion is fried in tempered oil till translucent and the rice is added along with dalia spice powder. Makes: [...]
January 21, 2010
11:31
Ginger Buttermilk
» ‎ Talimpu

Allam Majjiga. Ginger buttermilk is a spicy version of the famous thirst quencher “lassi”. Here, ginger and green chiles are used to give the spice and heat to the plain yogurt. Allam majjiga is served especially during summer months. Makes: 2 – 3 Servings of Ginger Buttermilk. Ingredients: Plain Yogurt 1 1/2 Cups Green Chile 1 Ginger 3/4 inch Piece Salt to [...]
January 20, 2010
11:04
Eggplant with Amaranth Leaves
» ‎ Talimpu

Thotakura Vankaya Kura. Indian baby eggplants are paired with amaranth leaves in this simple recipe. Eggplants are sliced or finely chopped according to one’s preference. Chopped eggplant is cooked in tempered oil along with amaranth leaves till soft. The mushier version of this curry is prepared by adding more water during cooking process. Makes: around 4 Servings [...]
January 19, 2010
11:15
Steamed Idly Baskets
» ‎ Talimpu

Pottamma Buttalu. Idly batter is prepared with split urad dal and fine idly rawa. Soaked urad dal is ground into smooth paste and mixed with idly rawa. Jackfruit leaves are made into small baskets or cones. Idly batter is then poured into the baskets and steamed. The subtle flavor of jackfruit leaves is apparent in the [...]
January 18, 2010
11:11
Spinach Rice
» ‎ Talimpu

Palakura Annam. Oil is tempered with whole garam masala and onion is cooked in it. Spinach is chopped and added to the tempered oil along with garbanzo. Soaked rice is added to the pot and cooked in equal parts of milk and water. Spinach rice is finished with garam masala and served hot with raita. Makes: around [...]
January 16, 2010
11:19
Tomato Chaat
» ‎ Talimpu

Tomato Chaat. This is a simple and easy tomato chaat without any chaat chutneys. Puffed rice is mixed with sev and other powdered spices. Tomato is thickly sliced and topped with chaat masala which is later layered with the prepared puffed rice mixture. This chaat is served immediately. Makes: around 7 slices of Tomato Chaat. Ingredients: Tomato 2 Onion 1 [...]
January 15, 2010
11:01
Khatti Palak Stew
» ‎ Talimpu

Chukkakura Ava Pulusu. Katti palak / green sorrel leaves / ambat chuka / chukka kura is a green leafy vegetable that looks a lot like spinach but quite sour in taste. Here, the leaves are finely chopped and boiled in mustard sauce. The resulting stew is sour with heat from mustard seeds and red chiles. Makes: around [...]
January 14, 2010
11:09
Home Made Yogurt
» ‎ Talimpu

Perugu. Home made yogurt can be prepared in multiple ways. By using yogurt or using store bought cultures. Yogurt machines can also be used to get the best results. Here, yogurt is prepared by simple method without using any tools and store bought cultures. Makes: 2 Cups of Home Made Yogurt. Ingredients: Milk 2 Cups Whisked Plain Yogurt 1 tbsp Method [...]
January 13, 2010
11:00
Coconut Milk Pulav
» ‎ Talimpu

Kobbari Palatho Pulao. For coconut milk, coconut is ground into smooth paste with water. It is then squeezed to extract all the milk. This milk is used to cook the rice. Oil is tempered with whole garam masala. Then mixed vegetables are briefly fried along with rice. Finally coconut milk is added to the rice and [...]
January 12, 2010
11:25
Eggplant Stew
» ‎ Talimpu

Vankaya Pulusu. Onion and tomato is cooked in tempered oil along with a blend of dals and spices. Baby eggplants are chopped and cooked in the tamarind sauce till the eggplants are soft. Finally the stew is garnished with cilantro and served with plain steamed rice. Makes: around 4 Servings of Eggplant Stew. Ingredients: Baby Indian Eggplants 6 – [...]
January 11, 2010
11:03
Spicy Moong Sprouts Dosa
» ‎ Talimpu

Molakettina Pesala tho Pesarattu. Moong dosa / Pesarattu is quite popular in South India. Here, whole moong is used and it is made into sprouts. The sprouts are then ground into fine paste adding enough water. This sprouts batter is used to make the dosa. For spice, green chiles and ginger paste is layered on each [...]
January 09, 2010
11:40
How to make Moong Sprouts
» ‎ Talimpu

Molakettina Pesalu. Sprouts can be made in quite a few ways. Here, there are couple of easy ways to sprout any lentils or beans. Makes: around 2 1/2 Cups of Molakettina Pesalu. Ingredients: Whole Moong 1 Cup Method of preparation: Method 1: Wash and soak whole moong in water overnight. Refresh the soaked moong in fresh water next day. Drain the water and tie [...]
January 08, 2010
10:35
Collard Greens Curry
» ‎ Talimpu

Collard Greens Curry. For collard greens curry, panch phoran (equal parts of cumin, mustard, fenugreek, nigella and fennel) is added to the hot oil to release the flavor of the seeds. Then ginger garlic paste and chili is added for some heat. Finally collard greens are mixed in and cooked till soft and tender. Makes: around 1 [...]
January 07, 2010
10:47
Spinach in Yogurt Sauce
» ‎ Talimpu

Palakura Majjiga Pulusu. For palakura perugu pulusu, oil is tempered with few spices and chopped spinach is added. Plain room temperature yogurt is whisked and added to the cooked spinach. Once the liquid bubbles for sometime, spinach in yogurt sauce is ready and is served with plain steamed rice. Makes: around 2 Cups of Palakura Majjiga Pulusu. Ingredients: Plain [...]
January 06, 2010
11:00
Capsicum Pickle
» ‎ Talimpu

Capsicum Pickle. Capsicum / bell pepper pickle is prepared by cooking the bell pepper and mixing it with other spices. Bell pepper is chopped and fried in oil along with chopped tomato. Then roasted blend of fenugreek, mustard and cumin is added along with red chile powder. Finally, capsicum pickle is tempered with garlic and dals. Makes: [...]
January 05, 2010
11:05
Lauki Kofta
» ‎ Talimpu

Lauki Kofta. Lauki kofta is a popular Indian gravy curry made with bottle gourd. A simple tomato based gravy is prepared with lots of spices. For kofta, bottle gourd is grated and cooked before mixing with spices and besan to form into balls or disks. They are then deep fried or shallow fried and added to [...]
January 04, 2010
11:17
Paneer Butter Masala
» ‎ Talimpu

Paneer Butter Masala. Paneer butter masala is another high calorie North Indian curry made with lots of butter. Onion is browned and made into smooth paste. Gravy is prepared with onion paste and couple of powdered spices. Paneer is chopped into small cubes and added to the gravy as a finally stem. At last paneer butter [...]
January 02, 2010
11:06
Flat Beans Tomato Curry
» ‎ Talimpu

Chikkudukaya Tomato Kura. Fresh flat beans are stringed and chopped into small pieces. They are then boiled in water till just cooked. Oil is tempered with couple of dals and cooked beans are added to it along with grated ginger. Finally tomatoes are stirred in along with few ground spices. Makes: around 4 Servings of Chikkudukaya Tomato [...]
January 01, 2010
11:24
Jal Jeera
» ‎ Talimpu

Jal Jeera. Jal Jeera is a famous North Indian beverage served during summer time. Jal means water and jeera means cumin. Mint leaves are blended with water and strained. The water is then mixed with cumin powder and other spices. Jal jeera is served cold with a hint of lime juice in it. Makes: 2 Servings of [...]
December 31, 2009
10:56
Quick Bhendi
» ‎ Talimpu

Nethi Bendakaya. This is a quick version of lady’s finger. Okra / Lady’s finger is steamed till just soft but not mushy. A few everyday spices are sprinkled on the steamed okra. It is finished with lemon juice and a dollop of ghee. This version of bhendi is served with hot steamed rice and dollop of [...]
December 30, 2009
11:08
Flat Beans with Besan
» ‎ Talimpu

Chikkudu Kaya Senagapindi Vepudu. Fresh flat beans are stringed and chopped into small pieces. They are then boiled in water till just cooked. Oil is tempered with couple of dals and cooked beans are added to it. Finally besan is added along with red chili powder for spice. Makes: around 3 Servings of Chikkudu Kaya Senagapindi Vepudu. Ingredients: Fresh [...]
December 29, 2009
10:54
Zafrani Pulao
» ‎ Talimpu

Zafrani Pulao. Zafrani pilaf is a Hyderabadi special prepared with basmati rice and saffron. Saffron is soaked in warm milk to release all the color and flavor. Rice is soaked for sometime and fried in ghee. It is then cooked along with sugar and saffron milk till soft and fluffy. Makes: around 2 Servings of Zafrani Pulao. Ingredients: Basmati [...]
December 28, 2009
11:15
Matar Paneer
» ‎ Talimpu

Matar Paneer. Matar paneer is another high calorie dish made with green peas and paneer. Oil is tempered with couple of whole spices and fried onion paste is cooked in it. Peas is then added along with other powdered spices. Paneer is chopped and added to the gravy at the last minute. Matar paneer is traditionally [...]
December 26, 2009
11:20
Jaggery Mango Pickle
» ‎ Talimpu

Bellam Avakaya. Bellam avakaya / teepi avakaya is a sweet version of the mango pickle. Salt is either substituted with either jaggery or sugar depending on the preference. All the ingredients are mixed and allowed to sit for around 3 days. The mango pieces are then separated and the syrup is allowed to dry under the [...]
December 25, 2009
11:46
Sugar Shells
» ‎ Talimpu

Teepi Gavvalu. For sugar shells, maida is mixed with a pinch of salt to make it into a soft dough. Once the dough is rested, small amounts of the dough is pressed on the gavvalu balla / gavvalu peeta (wooden block with ridges). Once the dough is formed into small shells, they are then deep fried [...]
December 24, 2009
11:17
Missal Pav
» ‎ Talimpu

Missal Pav. Missal is a Maharashtrain version of sprouts just like usal. Here is one version of missal served with toasted pav (bun / bread). Oil is tempered and onion is fried in the oil along with other spice powders. Sprouted moth / matki is then added and cooked till soft. Finally missal is topped with [...]
December 23, 2009
10:46
Tomato Saar
» ‎ Talimpu

Tomato Rasam. Tomato rasam is a spicy soup having a particular blend of spices as rasam powder. Tomatoes are boiled and pureed. Rasam powder is added to the pureed tomatoes and boiled down for flavor. Finally tomato saar is tempered with freshly crushed garlic and cumin seeds. Makes: around 2 Cups of Tomato Saar. Ingredients: Tomatoes 3 Medium Rasam Powder [...]
December 22, 2009
11:13
Coconut Rings
» ‎ Talimpu

Kobbari Chegodilu. Coconut rings / kobbari chegodilu are deep fried dough rings. The dough is prepared from equal parts of maida, sooji and rice flour. Good amount of fresh coconut is added to the mixture along with chili powder. The dough is made into small rings and deep fried in oil till golden in color. Makes: around [...]
December 21, 2009
11:07
Whole Moong Powder
» ‎ Talimpu

Pesara Podem. Whole moong powder / pesara podem is powdered roasted whole moong. It is generally mixed with plain steamed or any pickle rice along with a dollop of ghee. To prepare, whole moong is roasted till light golden in color and cooled to room temperature. Finally, it is ground into very fine powder using a [...]
December 19, 2009
11:06
Sweet Flowers
» ‎ Talimpu

Panasa Tonalu. These are one of the quick and delicious sweet snacks prepared with just maida. Plain Flour is made into a soft pliable dough. It is then rolled out into small circles and made into flowers. These flowers are then deep fried till crisp and light golden in color. FInally they are dipped in [...]
December 18, 2009
10:46
Corn Capsicum Masala
» ‎ Talimpu

Corn Capsicum Masala. Corn Capsicum Masala is a simple combination of bell peppers and corn in a simple and creamy tomato onion gravy. Oil is tempered with cumin seeds and onion is fried. Couple of spices go in after which tomatoes are cooked till soft. Finally chopped bell peppers and corn are simmered till done. Makes: [...]
December 17, 2009
10:42
Wada Pav
» ‎ Talimpu

Wada Pav. Wada Pav / Vada Pav is a popular Maharashtrian street food prepared with wada (fritters) and pav (bread / bun). Potato is boiled and mashed with couple of spices. The potato mixture is then made into balls or patties and dipped in besan (gram flour) batter. Once these are deep fried, they are then [...]
December 16, 2009
10:15
Jaggery Shells
» ‎ Talimpu

Bellam Gavvalu. For jaggery shells, maida is mixed with a pinch of salt to make it into a soft dough. Once the dough is rested, small amounts of the dough is pressed on the gavvalu balla / gavvalu peeta (wooden block with ridges). Once the dough is formed into small shells, they are then deep fried [...]
December 15, 2009
9:55
Beetroot Rice
» ‎ Talimpu

Beetroot Pilaf. Beetroot pilaf is a simple, subtle but colorful pilaf prepared with grated beetroot. Oil is tempered with couple of whole garam masala. Then grated beetroot is added and cooked along with soaked basmati rice till done. The beetroot pilaf has a hint of heat that comes from adding the garam masala during the last [...]
December 14, 2009
11:10
Spinach with Moong Dal
» ‎ Talimpu

Palakura Pesara Pappu Podi Pappu. For spinach with moong dal, split moong dal is boiled in water till its just soft and whole but not mushy. Spinach is roughly chopped and lightly cooked in tempered oil till soft. Then boiled moong dal is stirred in as a final step. This spinach with moong dal is quick, [...]
December 12, 2009
10:22
Bread Halwa
» ‎ Talimpu

Bread Halwa. Bread halwa is a delicious and quick dessert made with bread slices. Hard crust is chopped off from the bread slices and roasted in ghee till golden brown in color. Then milk is added to soften the bread slices. Once milk is almost evaporated, sugar is added. The sugar is allowed to melt and [...]
December 11, 2009
10:11
Karam Gavvalu
» ‎ Talimpu

Karam Gavvalu. Gavvalu (shells) is famous in Andhra Pradesh. Shells can be hot or sweet depending on the ingredients used. For hot spicy shells, maida is mixed with red chili powder and made into a soft dough. Once the dough is rested, small amounts of the dough is pressed on the gavvalu balla / gavvalu [...]
December 10, 2009
10:38
Arbi with Lemon Juice
» ‎ Talimpu

Chama Dumpala Nimmakaya Kura. Arbi is halved and pressure cooked till soft. Oil is tempered with dals and onion is cooked till translucent. Then arbi is added and mashed. Then the whole mixture is mashed using a mashing tool. Finally the mashed arbi curry is finished with good amount of lemon juice. Makes: around 3 Servings of [...]
December 09, 2009
11:17
Ginger Yogurt Chutney
» ‎ Talimpu

Allam Majjiga Pachadi. Preserved Ginger Pickle is used in the making of this chutney. Few tablespoons of yogurt is mixed with the ginger pickle along with chopped onion and green chiles. This chutney is generally served with idly, dosa etc. as a quick fix. Makes: around 6 Servings Ginger Yogurt Chutney. Ingredients: Preserved Ginger Pickle 1 tbsp Small Onion 1/2 Green [...]
December 08, 2009
11:15
Peas and Fenugreek Leaves in Creamy Sauce
» ‎ Talimpu

Methi Mutter Malai. Methi mutter malai is a creamy dish made with sweet peas and fresh fenugreek leaves. Oil is temepered with couple of whole spices and onion is fried along with ginger and garlic. Fenugreek leaves are chopped up and fried in the oil before adding sweet peas. Fresh cream or milk is added as [...]
December 07, 2009
11:16
Moth Beans Pulao
» ‎ Talimpu

Bobbarlu Annam. Moth beans / Turkish gram is soaked in water and made it sprout. Oil is tempered with cumin seeds. Onion is then made translucent and later couple of spice powders go in. Sprouted moth beans are then added to the pot along with rice and cooked till done. Matki pulao is finished with garam [...]
December 05, 2009
10:37
Capsicum Potato Masala
» ‎ Talimpu

Butta Pacchi Mirapakaya Bangala Dumpa Masala Kura. Capsicum Potato Masala is a simple combination of bell peppers and potatoes in a simple tomato onion gravy. Oil is tempered with cumin seeds and onion is fried. Couple of spices go in after which potatoes are cooked along with tomatoes. Finally chopped bell peppers are added and cooked [...]
December 04, 2009
10:33
Teepi Limkilu
» ‎ Talimpu

Teepi Limkilu. Teepi limkilu is a Andhra sweet made of plain flour. Traditionally the deep fried dough bits are caramelized with a thick sugar syrup. Here, sugar is mixed along with the plain flour during the preparation of dough. So it takes less sugar to make the teepi limkilu. Makes: around quarter cup of Teepi Limkilu. Ingredients: Plain [...]
December 03, 2009
10:14
Peanuts Powder
» ‎ Talimpu

Pallila Podi. Peanut powder is another simple powders usually served with plain steamed rice or with steamed idly. Raw peanuts are roasted till light golden color. Red chiles, cumin seeds and peppercorns are fried till aromatic. All the ingredients are then ground into fine powder using a spice grinder. The resulting peanuts powder is then stored [...]
December 02, 2009
10:43
Tindora with Chana Dal Stuffing
» ‎ Talimpu

Senagapappu Podem Tho Gutti Dondakaya. Tindora is either boiled in water or steamed till cooked. Stuffing is made by roasted chana dal with other spices and grinding into fine powder. The powder is then stuffed into the boiled tindora. Oil is tempered with couple of spices and stuffed tindora is fried for a minute as a [...]
December 01, 2009
10:16
Bell Pepper with Peanuts
» ‎ Talimpu

Butta Pacchi Mirapakaya Pallila Kura. Bell peppers / capsicum is chopped up and cooked in tempered oil. A powder is prepared from roasted peanuts, sesame seeds and cumin seeds. Once the bell peppers are just cooked while still holding a light crunch, they are mixed with the ground powder and garam masala as a final step. [...]
November 30, 2009
10:01
Urad Dal Chutney
» ‎ Talimpu

Minapa Chutney. Split skinned urad dal is fried in little oil along with green chiles. Fried urad dal is then ground into fine paste adding sufficient water. Finally urad dal chutney is tempered with couple of spices. Urad dal chutney is one of the rare chutneys but it is often eaten with steamed idli. Makes: around 1 [...]
November 28, 2009
11:09
Pineapple Rava Kesari
» ‎ Talimpu

Pineapple Rava Kesari. Pineapple rava kesari is one of famous recipes made with rava / semolina / sooji. Sooji is roasted till light golden color. A thin sugar syrup is flavored with saffron threads and cardamom powder. Sooji is then cooked in this sugar syrup till done. Finally finely chopped fresh pineapple slices are mixed in [...]
November 27, 2009
11:16
Peas Pulao
» ‎ Talimpu

Peas Pulao. Peas pulao is a simple and mildly flavored pulao prepared with green peas and whole spices. Oil is tempered with couple of whole spices and sliced onion is fried. Basmati rice is cooked in the tempered oil along with green peas till the rice is soft and fluffy. Peas pulao serves as a great [...]
November 26, 2009
10:32
Onion Raita
» ‎ Talimpu

Churri Raita is a quick yogurt dish often containing one or more vegetables or fruits. Raita is served as an accompaniment to pulao, biryani, etc as it imparts a cooling affect after the spice and heat. Here, onion is very finely sliced and mixed with plain whisked yogurt which is flavored with home ground spices and [...]
November 25, 2009
10:24
Ambat Batata
» ‎ Talimpu

Ambat Batata. Ambat batata is a sour potato curry of Konkan area especially from Malwan / Malvan Cuisine, Maharashtra. Potatoes are boiled and cut into thick slices. Oil is tempered with spices and onion is fried. Whisked yogurt is added to the oil along with coconut paste and boiled potatoes. The mixture is heated and garnished [...]
November 24, 2009
10:24
Matki Usal
» ‎ Talimpu

Matki Usal. Usal is a Maharastrian dish based on beans like matki, moong, waal etc. Generally usal is a dry curry made with sprouted beans. Oil is tempered with cumin seeds and onion is fried a bit. A lot of spices are added along with tamarind and jaggery. In matki usal, sprouted moth beans are cooked [...]
November 23, 2009
10:07
Cut Mirchi Bhaji
» ‎ Talimpu

Cut Mirchi Bajji. Mirchi Bhaji is the famous chilli fritters made by deep frying chillies dipped in besan batter. Here, long fat thick skinned mild chillies (banana peppers, long green peppers, etc) are used to make the fritters. The fritters are then cut into bite sized pieces and double fried till golden brown. They are then [...]
November 21, 2009
10:23
Beetroot Salad
» ‎ Talimpu

Beetroot Koshumbir. Koshimbir is a Maharashtrian salad made of raw vegetables sometimes grated. Here, beetroot is grated on the fine side of the grater. Grated beetroot is mixed with grated coconut, crushed roasted peanuts and cilantro. It is then tempered with mustard seeds, green chiles and curry leaves. Finally lemon juice is mixed with the beet [...]
November 20, 2009
11:02
Kidney Beans Kebab
» ‎ Talimpu

Vegetarian Rajma Galouti Kebab. Rajma galouti kebab is famous kebab of Awadhi cuisine, Uttar Pradesh. Its typically a non vegetarian dish made with rajma (kidney beans) and minced mutton. Here is my vegetarian version of the rajma kebab with spices and fresh herbs. Kidney beans are soaked overnight and boiled till soft. Onion and spices are [...]
November 19, 2009
10:34
Methi Chaman
» ‎ Talimpu

Methi Chaman. Methi Chaman is a paneer ( Indian cottage cheese) dish with fenugreek leaves and spinach gravy. Fenugreek leaves and spinach leaves are blanched and pureed. Oil is tempered with cumin seeds and onion paste is fried. Puree is then cooked in the oil along with few ground spices. Finally paneer is chopped and added [...]
November 18, 2009
10:17
Pav Bread
» ‎ Talimpu

Pav. Pav ( means bread) is an Indian soft bread made traditionally with plain flour. Plain flour is kneaded well with active yeast solution into soft pliable dough. Yeast enables the bread to rise. The raised dough is formed into balls and arranged in a baking tray. On the second rise, they are baked till golden [...]

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