Saturday, December 28, 2013


Green peas pulav recipe, Peas pulav, green peas rice, Recipe with frozen green peas,Peas pulao recipe,peas pilaf recipe,peas pulav recipe,how to make peas pulao,restaurant style


 1.   Basmathi rice : 1 cup
 2.    Finely chopped onion : 1 (Big)
 3.   Green Peas ( Frozen ): 5 tblsp
 4.   Green Chillies : 3 – 4
 5.   Ginger Garlic paste : 1 tsp
 6.   Lime juice : 1 tsp
 7.  Cardamom : 2
 8.  Cinnamon stick : 1/2″
 9.   Fennel seeds : ¼ tsp
10. Cashew nuts : Few
11.  Kismis : Few
12.  Ghee : 1 tblsp
13.  Coconut oil : 1 tsp
14.  Salt to taste

 1.    Heat pressure cooker and directly add ghee and coconut oil.
2.    Add cardamom, cinnamon stick, fennel seeds.
3.    Reduce the flame and add ginger garlic paste and fry for a minute. Now add green peas,  chopped onion  ,cashew nuts, kismis  and fry till onion becomes transparent.
4.    Add cleaned basmathi rice and fry for 2-3 minutes.
5.    Pour 2 cups of water with lime juice, salt  into the pressure cooker and mix well.
( The quantity of water should be twice the quantity of rice.)Let it boil and then close the cooker and cook for 3 -5minutes in medium flame.  
6. Let  the pressure get down by itself and then mix carefully .
7.    Serve hot with daal or your favourite side dish.

Saturday, July 20, 2013


Sweet mango curry / Ambe umman is a typical Konkani cuisine made out of ripe mangoes and jaggery. It is usually made in festival occasions . Of course ,it is a Kid’s favourite dish. So the next time when you have ripe mangoes, you should try this. 

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1.    Ripe mangoes : 2
2.   Jaggery : 1 cup
3.    Salt : a pinch


1.    Oil : 2 tsp
2.    Mustard seeds : 1 tsp
3.    Cumin seeds / jeera : 1 tsp
4.    Red chillies : 2
5.    Black pepper powder : 1 tsp
6.    Curry leaves: 1/2 spring


1.    Clean mangoes well and cut into medium sized chunks without removing  the skin of mangoes.
2.    Cook mangoes by adding required amount of water ( nearly two cups).When the mangoes are half cooked, add grated jaggery ,a pinch of salt and lower the flame till the mangoes get cooked.
3.    Heat oil in a pan. Splutter mustard seeds, cumin seeds / jeera , red chillies, pepper powder and curry leaves. Make sure it doesn’t get burnt.
4.    Pour it into the cooked mangoes and mix well.
5.    Serve hot.


1.    If the jaggery used is salty one, no need to add salt .

2.    Make sure that the mangoes are not get overcooked. Otherwise the curry will lose its texture as the flushy part of mango will get separated from the skin.

3.    You can vary the amount of jiggery according to your taste buds.

Friday, July 19, 2013


Potato Bonda is also known  as Aloo Bonda / Bonda / Urulakizhangu bonda. Potato bonda is a very popular snack available in Kerala especially in small tea shops. It is a spicy evening snack which can be taken as such or with chutney.

Bonda , aloo bonda , mysore bonda , potato bonda, alu bonda, urulakizhangu bonda, urulaikizhangu bonda, bombay bonda, potato baji, kizhangu bonda, urulakizhangu baji,mysore baji,bombay aloo bonda


1.    Potato : 3

2.    Green chillies finely chopped : 4-5

3.    Ginger finely chopped : 1 tsp

4.    Turmeric powder : ¼ tsp

5.    Salt to taste

6.    Oil for deep frying


1.    Oil : 2 tsp

2.    Mustard seeds : ½ tsp

3.    Split blackgram / Urad dal : 1 tsp

4.    Curry leaves(Finely chopped) : 1 sping


1.    Gram flour / besan / kadala mav : ¾ cup

2.    Red chilli powder  : 1 tsp

3.    Turmeric powder : a pinch

4.    Asafoetida /Hing : a pinch

5.    Salt to taste


1.    Pressure cook the potatoes for 3 whistles, peel off the skin and mash well using a hand masher. Add turmeric powder and salt to it , mix well and keep it aside.

2.    Heat a pan with 2 tsp of oil, season with mustard seeds, urad dal and finely chopped curry leaves. Add finely chopped green chillies, finely chopped ginger and fry for 2-3 minutes.

3.    Now add mashed potatoes to the pan and mix well so that the seasoned content get mixed with the potatoes well. Stir well for a minute. Switch off the flame and transfer the mixture  to a plate and allow to cool down. Make equal sized balls out of the mixture and keep it aside.

4.    In a mixing bowl mix all the ingredients given under the table named “TO MAKE BATTER” with a little water ( ½ cup or less than that) without any lumps.

5.    The consistency of the batter should be medium thick so that when potato balls are dipped into batter, it should stick to the balls.

6.    Heat  oil in a Wok. Dip potato balls in the batter and drop in oil one -by -one. Turn over in a minute to cook evenly on both sides.

7.    Fry in medium flame  till it turns golden brown.

8.    Remove the potato balls from oil and place in tissue paper to drain excess oil.

9.    Serve hot with chutney.


1.    You can vary the taste of mixture by adding coriander leaves .Also adding onion will give a great taste to the bonda.

2.    You can mix a tblsp of rice flour to the batter to make the bonda more crispy.

3.    Cutting the Potato into 2 halves before pressure cooking it ,will allow to remove the skin easily, also the cooking time will get reduced.

4.    Cooking soda can be mixed to the batter to get better shaped bondas.

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