Quick Lemon Rice !!!

lemon rice
Lemon rice is very traditional recipe in south India. Usually made on Festivals and special occassions. Easy to make and good for lunch item. Every one has their little secret ingredient to it even though its very simple by itself. My key ingredient in this is methi powder (fenugreek seed powder).I like ginger grated in it to enhance the taste.


lemons 4 nos

rice cooked 2 cups( sona masoori )


oil 3 tsp

peanuts 2 tsp

musturd 1tsp



turmeric pinch

methi  powder pinch

green chillies 5 no

redchillies 2 no

Curry leafs

grated ginger 1 tsp ( optional)


In a bowl fluff the cooked  rice with fork. For seasoning, In a pan take 3 tsp oil add peanuts fry few sec .Now add musturd, methi powder, turmeric, asafoetida, redchillies, green chillies, curry leafs, grated ginger.It will take min or two to splutter then switch off.Now add rice to the seasoning and mix well. Finally add the lemon juice freshely squeezed. Adjust the salt now. The tasty lemon rice is ready to enjoy !!!


cooking rice to perfection grain to grain seperate not mushy is must for recipe.To acihieve this cook rice put the lid closed and let it sit for a while after switcing off.


Snake gourd curry with sesame !!

IMG_7385Snake gourd is one of the widely used vegetable in South Asia. In Andhra, this recipe is cooked with seseme.You can easily find this vegetable in Indian and Asian stores

My whole idea of writing this curry is, there is a misconception that curry means onion and tomato gravy – not true :). This is one of low calorie curry option for people who watch diet.This simple few ingredient curry  is so tasty, its hard to resist .This is one of the ways we cook this vegetable and my favorite


chopped snake gourd 1 no

channa daal 1 tsp
mustard 1tsp
cumin 1 tsp
curry leaf few
sesame masala:
sesame seeds 1/4 cup
redchillies 3 no

In a pan take sesame seeds,start frying on medium heat for few min until aroma comes out. Now add some red chillies to fry. Let sesame, red chillies cool down. In a blender grind sesame and red chillies together powder them.

Take pan and add 1 tsp oil and add seasoning ingredients one by one. Add channa daal, mustard, cumin, curry leaf, let it splutter. Now add chopped snake gourd and little salt, keep cooking.When snake gourd is cooked completely, add sesame powder and switch it off. Adjust salt according to taste. Serve with hot rice and ghee !!!

Tip: Chop vegetable into very small pieces to cook fast.
Can cook vegetable in microwave as well
Sesame and redchilli powder can be stored in air tight container, if you could make ahead of time

Easy Mushroom curry without tomato !!


Most of my curries, I try to cook without tomato. I guess many of you heard of alkaline diet. In general alkaline diet is very good for your health (specially people with acidity). Research says alkaline diet is good for preventing cancer. Well you can learn about acidic foods and try to reduce using them. Mushroom has lot of iron, other vitamins for you and it’s yummy !!

Mushrooms  1cup
Onion 1
Garam masala 1 tsp
Chilli powder 1 tsp
Plain yogurt 1 cup

Oil 1 tsp
Channa daal 1 tsp
Musturd seeds1 tsp
Cumin 1 tsp
Turmeric pinch
Green chillies 2
Curry leaves

First blanch the chopped mushroom, keep a side. Take a pan put every thing under seasoning, let it splutter. Add onions, fry until golden. Now add blanched mushroom add little salt, cover and cook. After cooking at medium heat (approximately 6 to 8 min), add little chilly powder, garam masala and yogurt. Add some water and keep cooking until mushroom cooked completely. Garnish with coriander and serve with hot rice or roti. Enjoy delicious Mushroom masala curry !!!

Tip :
White mushroom is commonly used for this curry, but you can use portobello and shiitake (my husband’s favorite)  as well.

Mukkala pulusu (cousin to sambar) !!


We all agree, our cravings are mostly influenced by weather. So, to brighten up a rainy, cloudy, dull day, I suggest this perfect stew of mixed vegetables. Ok, this recipe is also known as “dappalam” in some regions. This recipe needs wide array of vegetables, with sweet, sour and tangy – all in one. Usually served with rice and papad on side….yummy !!!

Bottle gaurd  1 cup chopped
Onion 1
Sweet potato  1 no
Drumstick 1 no
Tomato 1 no
Carrot 1 no
Besan 1 tsp
Chilli powder 1 tsp
Jaggery small piece
Tamarind 1 tsp

Masala :
Dhania seeds 1tsp
Black pepper 1tsp
Cumin seeds 1 tsp

Mustard 1 tsp
Cumin seeds 1 tsp
Fenugreek seeds  1/4 tsp
Green chilli 2 no
Red chilli 1 no
Curry leaf few
Coriander for garnishing

Chop all the vegetables (few pieces each veggie) into a plate. In a pan (at medium heat), pour 1 tsp oil, start adding all the chopped veggie. Start with onion, doodhi, sweet potato etc.Add turmeric and salt and close lid. After cooking for five minutes, add 3 cups of water, keep cooking. When vegetables almost cooked, add tamarind paste, jaggery, chilli powder.Keep cooking with lid closed. Using pestel grind coriander,cumin, black pepper seeds. Add this masala to stew. Now make besan (chickpea flour) paste by adding little water. Add this paste into stew for thick consistency. Cook for 5 min,adjust salt to suit your taste. Final step seasoning, take 1 tsp oil in a pan, add mustard, cumin, fenugreek seeds, redchilli, green chilli, hing, curry leaves…let it splutter and add it to stew and close the lid. Turn off flame, garnish with lot of chopped coriander leaves.

You can cook vegetables in microwave to reduce time (or) pressure cook for one whistle.
You can add more jaggery, if you like it on sweet side.
Traditionally we use pumpkin, okra, brinjaal, cucumber also in this stew… have any ? add few pieces of each.

Quick Eggplant curry !!


This recipe can be made with any kind of eggplant. Since I blog mostly about quick recipes, I suggest to use Chinese eggplant (this takes less time to cook). In Andhra we cook eggplant in so many ways ….this one is called “Vankaya kothimeera karam” i.e  eggplant in coriander masala.

Eggplant is so versatile and used in so many cuisine around the world, but i have to boast no body cooks this many recipes. Please stay tuned for my other eggplant recipes…meanwhile enjoy this one !!

Chinese eggplant 4 no

Masala for grinding:
Ginger pieces  3 tsp
Green chillies  5
Cumin seeds 1 tsp
Coriander leaves
Grated coconut (optional)

Channa daal 1 tsp
Mustard seeds 1/2 tsp
Red chillies  1 no
Turmeric pinch
Oil 2 tsp


Take a nonstick pan, add oil. When hot add channa daal, musturd, red chilli, turmeric. When splutter add chopped eggplant (1 inch pieces). Mix and cook with lid on medium flame. In a blender grind ginger, green chillies, cumin seeds, fresh coconut. When eggplant almost cooked, add the masala ground. Cook for about few min without covering the lid. Add salt as needed. Turn off the flame, garnish with coriander. Serve with hot rice or roti !


When ever you cook any eggplant as soon as you chop keep them in water or adding to pan, sprinkle turmeric to avoid eggplant turning black. After adding masala, you can add little chilli powder for extra heat

Quick spicy cucumber chutney recipe !!

This recipe is one more frequent chutney in my house. “Dosakai” is a type of cucumber local to Andhra Pradesh. It’s available at Indian stores in USA and Canada, if not in luck, use green cucumber instead
This is the most delicious and easy side dish. Right seasoning is the trick. Hope you like it

chopped cucumber 1 no (remove seeds and skin)
channa daal  1 tsp
tamarind small piece                                                 IMG_7206
urad daal   1 tsp
mustard 1 tsp
redchilli     1 no
green chilli    4 no
tamarind 1 small piece(as little as possible).
turmeric  pinch
hing  pinch
curry leaf  few leaves
oil 1 tsp


In a hot pan add 1 tsp oil  and add channadaal, urad daal, mustard, redchilli, green chilli, turmeric, hing, curry leaf, tamarind and let it splutter and stop. when room temperature grind all the seasoning with few pieces of cucumber in it (to grind quickly without adding water ). Add paste to the cucumber pieces and salt to taste. Ready in no time!!  you can have this with rice or roti


Some Dosakai has bitter seeds you have to remove and wash with water and use the flesh.
for any curry or chutney that has tamarind in the recipe, try to add sugar or jaggery a little, to balance out sourness and enhances the taste


Mullangi perugu pachadi !!


Mullangi /mooli / white radish, the immediate thing that comes to our mind “parantha or subji”. This recipe is new, tasty, easy alternative recipe for rice and roti.Growing up we have coconut tree in backyard .”Coconut perugu pachadi is one recipe frequently made. Fresh coconut is used in curry, raitha. And dry cocnut in sambar powder, rasam powder  etc.Same ingredient different versions gives different tastes (The beauty of indian cooking). Often using simple spice cumin fresh and  roasted gives super distinct taste. 

In this recipe we are using fresh grated coconut, mooli to make super healthy raw vegetables ( coconut , mooli ) recipe. One of those days we feel lazy for grocery, all you have frozen grated coconut you can do this even without radish.


mullangi/mooli    1 no                IMG_7221
fresh coconut     1/2 cup
plain yogurt  1 cup
oil    1 tsp
urad daal 1tsp
green chillies  4 no
redchilli 1 no
methi powder  pinch
mustard  1/2  tsp
jeera  1/2 tsp
curry leaf  few
hing pinch


First peel the radish skin and grate it. Now Very Important ” Squeze the water out of grated radish “.This will take away the unpleasant smell . For people who don’t have time to  grate coconut grind it. Now add squeezed radish, coconut grated in a bowl add 1 cup plain yogurt. Add water for raita consistency. Next, time for tampering.

Take a pan add oil, urad daal, mustard, jeera, turmeric, green chilli pieces, redchilli, hing, methi powder  (pinch), curry leaf, hing. When splutter add it to  bowl and adjust salt.

Serve with rice or roti Enjoy !!


Don’t like mooli just eliminate mooli, you have “coconut perugu pachadi” .