Stuffed Bhindi – Indian Vegetarian Recipe

Stuffed Bhindi is a simple curry preparation in which the Okras are stuffed with Indian spices and cooked with seasoning and onions.







Serves – 2 – 3
Preparation time – 10 mins
Cooking time – 15 mins

  • Okra/ Bhindi (trim the both ends and cut in 1 inch pieces) – 2 Cups
  • Onion (Cubed) – 1/2 cup
  • Garam Masala Powder – 1/2 tsp
  • TUrmeric Powder – 1/8 tsp
  • Toasted Sesame Seed Powder – 1 Tbsp
  • Red Chilli powder – to taste
  • Salt – to taste
  • Dry Mango Powder – 1/2 tsp or to taste
  • Coriander Powder- 1/2 ts
  • Cumin Powder – 1/4 tsp
  • oil – 2 – 3 Tbsp


  • Slit the Bhindi and set them aside.
  • Mix in garam masala powder, red chilli powder, coriander powder, cumin powder, salt, dry mango powder, toasted sesame seed powder in a seperate bowl. Keep it ready.
  • Stuff the Okra with the prepared spice powder.
  • Heat oil in a non stick pan. Add in turmeric powder, onion and fry for a min.
  • Add in the stuffed bhindi to the pan and mix gently. Cover and cook them till they are cooked all the way through. Keep mixing Okra gently once in while to cook them evenly.
  • Finish this off with 1/4 tsp of left over masala. Garnish with toasted sesame seeds. Serve with roti or any Indian bread. Stuffed Bhindi also goes well with hot steamed rice.

Mirchi Bajji/ Mirapakaaya Bajji/ Mirchi pakoda – Andhra Bajji Video Recipe

Mirchi Bajji is a very popular Indian snack . It is the stuffing that makes them differ  from various regions. They taste great whether you make them stuffed with masala or just fry them as they are without any stuffing! Here is the recipe how I prepare at our home. I learnt this stuffing from my MIL specially to prepare it for my hubby.. Very simple version and here goes the recipe.

  • Preparation time – 15 mins

  • Cooking time – 20 mins

  • Serves – 3

  • Ingredients :


For Stuffing :

  • Peanuts – 3 tsp
  • Sesame seeds – 1 tsp
  • Poppy seeds – 1 tsp
  • Dry Shredded Coconut Powder – 1 tsp
  • Tamarind – small lemon size ball
  • Salt – to taste
  • Sambar Powder – 2 tsp or use any garam masala powder
  • Water – 2 Tbsp

For Batter :

  • Chickpea Flour (Besan) – 2 cups
  • water – 3/4 to 1 cup approx
  • Salt – to taste
  • Cooking Soda – 1/4 tsp
  • Oil – For deep Frying
  • Green Chillies (Long variety) – 30 no

Procedure :

For Stuffing

  • Heat a small skillet on low to medium heat, add peanuts fry for two mins stirring them continuously for even frying.Then add in sesame seeds, poppy seeds and fry for 2 more mins stirring continuously, add dery shredded coconut and immediately remove from the heat.
  • Remove all the ingredients from the pan allow them to cool completely.
  • While that is getting ready, extract the tamarind pulp from  the lemon size ball of tamarind flakes(use just 2 Tbsp of water to get a thick paste). Then add this into the cooled down mixture, add salt, few drops of water and blend together to get a fine paste. Stuffing is ready. remove from the blender jar and set it aside.

  • Preparing the Green Chilllies –
  • Remove the seeds from the green chillies. If you want spicy bajji skip this step.
  • Stuff the green chillies with the prepared stuffing.

For batter :

  • While preparing the batter heat the oil for deep frying. While the oil is getting enough hot start preparing the batter.
  • Sieve the chickpea flour, make a lump free batter using enough water. While preparing the batter keep adding little amount of water to get the batter to right consistency.
  • To check if the batter is at the right consistency, dip one of the stuffed chilli into the batter, when the batter coats the green chillli evenly and forms a thick layer all over it, then your batter is perfect. Otherwise adjust by adding some more water.
  • If you accidentally added more water just add some more chickpea flour and bring the batter to the right consistency.
  • Add salt, baking soda mix well.
  • When the oil is enough hot, you can test by dropping in some batter, if the batter comes up  and floats right away after you add it into the oil, the oil is ready. Then start dipping the chillies into the batter and drop into the hot oil. Fry them until golden brown in color.
  • Serve them hot with finely chopped white onion seasoned with some fresh lemon juice. Enjoy!!!



Homemade Vanilla Ice Cream (Smooth and Creamy Ice Cream Recipe)

Vanilla Ice CreamNothing would be better than having an ice Cream on a hot summer day. Here is the basic evergreen Vanilla Ice Cream recipe that we all love. It is incredibly smooth and just melts in mouth and light on your tummy.







Serves: 4
Preparation time – 5 mins
Cooking time – 10 mins
Waiting time – 2 hrs min

  • Heavy Cream – 1 1/2 Cups
  • Whole Milk – 1 1/2 Cups
  • Corn Starch – 2 Tbsp
  • Sugar – 5 Tbsp
  • Pure Vanilla Extract – 2 tsp


  • Make a smooth paste by mixing 2 Tbsp of Milk with the Corn Starch. Keep it aside.
  • In a medium sauce pan, add bring the milk to boil on medium heat. Then slowly add in the corn starch and milk paste stirring all the time.
  • Keep stirring and add heavy cream and cook it further for 3 more mins stirring all the time.
  • Pass the cooked cream and milk mixture through the sieve to remove any lumps. Discard all the lumps.
  • Add in Vanilla Extract. Allow the remaining smooth cream and milk mixture to come to room temperature. Cover the mixture with cling wrap such that it touches the surface of the cream mixture.
  • Refrigerate for 1 hr atleast or overnight would be even better.
  • Then remove the bowl from the refrigerator, transfer into the ice cream bowl. Place the churner and turn it ON.
  • Your Ice Cream will be done in 20 – 25 mins. Serve it immediately to enjoy soft serve Ice Cream.
  • If not put in air tight container and freeze until ready to use. 5 mins before serving get the container out from the freezer to make the scoopable.
  • Serve it as it is or with any sauce or fruits of your choice. Enjoy!


Lunch/ Dinner menu – Dondakaaya Ulli Karam & Mixed Vegetable Kootu

LDM1If you want to know how I work in my kitchen and what I generally cook for my family, this Lunch/ Dinner Menu Series will be very exciting for you. On today’s menu we have Dondakaaya Ulli karam and Mixed Vegetable Kootu. So make this and Enjoy :)






Watch the video here:

This is how I proceed while making this Menu.

  • Soak the dal, tamarind in enough water for 30 mins. Soak rice in water for 30 mins if you like.
  • Chop the vegetables for the kootu and ulli karam.
  • After 30 mins of saoking time, pressure cook the rice.
  • Then pressure cook the dal.
  • While the dal and rice is getting ready, start cooking the vegetables for kootu, cook tindora and onions for ulli karam.
  • Meanwhile make kootu masala and onion masala for both the curries.
  • By this time the dal will be ready as well.
  • Season the kootu and cook the tidora with onion masala.
  • By this time rice should be done.
  • Serve hot and enjoy :)

Cooking Rice:

  • Sona Masoori Rice – 1 Cup
  • Water – 2 Cups


  • Wash the rice and soak for 30 mins.
  • After 30 mins, add 2 Cups of water and cook till done.
  • If using pressure cooker, cook for 1 whistle.

Mixed Vegetable Kootu:

  • Toor Dal – 1/3 Cup (wash well, drain and soak in fresh water for 30 mins)
  • Onion (roughly chopped) – half no
  • Tomato (roughly chopped) – 1 no
  • Turmeric Powder – 1/4 tsp
  • Butternut Squash (chopped) – 3/4 Cup
  • Carrot (peel and chopped) – 1/2 no
  • Potato (peeled, chopped) – 1 small.
  • French beans (chopped) – 6 no or 1/4 Cup
  • Cauliflower – 2 big florets (1/4 Cup)
  • Tamarind – lime sized (soak in 1 Cup of water)
  • Jaggery – 1/2 tsp or to taste.
  • Salt – 1 tsp or to taste.

Spice Masala:

  • Chana dal – 1 tsp
  • Urid Dal – 1 tsp
  • Cumin Seeds – 1/2 tsp
  • Dry Chillies – 4 no or adjust to taste
  • Coriander Seeds – 2 tsp
  • Black peppercorns – 2 tsp or adjust to your taste
  • Oil – few drops.
  • Dry Coconut – 1/4 Cup


  • Clarified Butter (Ghee) or oil – 1 tsp
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1/2 tsp
  • Urid Dal – 1/2 tsp
  • Dry Chillies – 2 no
  • Asafoetida – 1/8 tsp
  • Curry Leaves – few


  • Into the pressure cooker add the soaked dal, add 1 Cup of water.
  • Add onion, tomato, turmeric powder.
  • Pressure cook for 3 whistles or till you get mushy dal.
  • Add all the vegetables into a medium sauce pan.
  • Add 1 Cup of water and cook the vegetables till tender.

For masala:

  • Heat a frying pan.
  • Into the frying pan, add chanadal, urid dal, cumin seeds, dry chillies, coriander seeds, black peppercorns.
  • Dry roast them till aromatic on low heat for 2 mins.
  • Turn OFF the heat. Add Dry Coconut.
  • Let the spices cool off a bit.
  • Blend them to a corase paste.
  • Keep this aside.

How to proceed:

  • Now to the cooked vegetables, add tamarind extract, jaggery, cooked dal, salt and the ground masala and bring to a boil.
  • Meanwhile start preparing the seasoning.
  • Heat the same pan in which you dry roasted the spices.
  • Add Ghee or oil.
  • When it is medium hot, add mustard seeds, cumin seeds, urid dal, dry chillies, asafoetida, curry leaves.
  • Immediately pour this on top of the boiling kootu.
  • Now the Kootu is ready.
  • Serve hot with rice or chapathi.

Tindora Ulli Karam:

  • Tindora (cut the ends and cut lengthwise thinly) – 300 gms
  • Onion (thinly sliced) – 1 big
  • Oil – 2 Tbsp
  • Curry Leaves – few.
  • Turmeric Powder – 1/2 tsp
  • Salt – to taste.

For Masala:

  • Oil – 2 tsp
  • Dry Chillies – 8 or to taste
  • Cumin Seeds – 1/2 tsp
  • Coriander Seeds – 1 Tbsp
  • Tamarind – 2 flakes
  • Dry Coconut – 1/4 Cup
  • Onion – 1/4 Cup
  • Water – 1/4 Cup


  • Heat oil in a frying pan, when it is medium hot, add curry leaves.
  • Add Onion, tindora, turmeric powder, salt.
  • Cook till tindora is cooked.


  • Heat 2 tsp of oil.
  • When it is hot, add dry chillies, cumin seeds, coriander seeds.
  • Fry till golden.
  • Add tamarind, onion, dry coconut, salt, water.
  • Cover and cook till onions turn tender.
  • Cool off the mixture and blend to a coarse paste.

How to proceed:

  • Add this paste to the cooked tindora and cook with the masala for 5 mins or till the mixture dries out.
  • Turn OFF the heat and Tindora Ulli Karam is ready.
  • Serve with hot steamed rice.


Vegetable Cutlet – Easy Evening Snack/ Tiffin Recipe

Cutlets are quick to make and can be done in numerous ways. I used simple everyday spices and vegetables that we generally have handy at home to make these delicious cutlets. I shallow fried these cutlets, you still don’t miss on the taste.

You can go for baking option if looking for a low cal snack idea. These are crispy outside and soft and melt in mouth from inside.

I used most commonly used vegetables for making these cutlets but feel free to use vegetables that are handy in your kitchen. These come out great with vegetables like corn, mushroom, capsicum raw banana, yam etc.

I made a small batch sufficient for 2 persons. You can double or triple the quantities if making for parties or get together.

For Stuffing:

  • Oil – 1 tsp
  • Ginger Chilli Paste – 2 tsp
  • Cabbage (finely chopped) – 1/4 Cup
  • Onion (finely chopped) – 1/4 Cup
  • Carrot (finely chopped) – 1/4 Cup
  • French Beans (finely chopped) – 1/4 Cup
  • Corn Starch – 2 Tbsp
  • Turmeric Powder – 1/4 tsp
  • Garam Masala Powder – 1/4 tsp
  • Dry mango/ Amchur Powder – 1/4 tsp
  • Salt – to taste
  • Cilantro/ Coriander Leaves (finely chopped) – 2 Tbsp
  • Potato (boiled, peeled and mashed) – 3/4 Cup

For Shaping –

  • Oil – 2 tsp
  • Bread crumbs – 1/2 Cup or as required

For Frying:

  • Oil – as required


  • Heat oil in a medium pan.
  • Add Ginger green chili paste, cabbage, onion, carrot, beans.
  • Fry for 5 mins or until vegetables turn soft.
  • Add corn starch, turmeric powder, garam masala powder and dry mango powder.
  • Fry for 30 secs and turn off the heat.
  • Move the contents to a bowl to cool completely.
  • Add coriander leaves, salt, mashed potato. Mix until combined.
  • Cutlet mixture is ready.

For Shaping:

  • Grease palms slightly with oil and take 2 Tbsp of prepared cutlet mixture shape into a smooth ball and slightly flatten to give cutlet shape.
  • Dip into bread crumbs and coat cutlets evenly with bread crumbs.
  • Shape all the cutlets in the same way.

For Frying:

  • Heat some oil in a medium non stick skillet for shallow frying.
  • Fry the cutlets till golden on both the sides and crispy.
  • Remove from the oil once they are crispy and serve with chutneys of your choice.


  • If the Cutlet mixture feels sticky, add beaten rice/ poha or bread crumbs.
  • Shape them into hearts or oblong shape to give a different look.

Feb 18

Methi Matar Malai – Side dish for Chapati/ Roti/ Phulka

Methi Matar Malai thumbnail1

At home I do make number of gravies to go with chapathis/ rotis/ bhakris. This creamy punjabi restaurant style Methi Matar Malai is one of them. Methi/ fenugreek leaves when paired with green peas in a creamy gravy makes a great combo. Watch Step by Step process of making Methi Matar Malai:   I generally …

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Feb 09

Vegetable Cutlet – Easy Evening Snack/ Tiffin Recipe

Vegetable Cutlet1

Cutlets are quick to make and can be done in numerous ways. I used simple everyday spices and vegetables that we generally have handy at home to make these delicious cutlets. I shallow fried these cutlets, you still don’t miss on the taste. You can go for baking option if looking for a low cal …

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Feb 09

Sooji Kachori| Crispy Rawa Kachori – Easy Indian Snack

Sooji kachori Thumbnail1

Kachoris are generally made with all purpose flour as outer layer, however this sooji kachori has a crispy outer llayer made with semolina or sooji. I made delicious potato and vegetable mixture as stuffing. It comes out delicious just with plain potato stuffing too.Kachoris are generally deep fried, but feel free to shallow fry or …

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Jan 27

Veg Pulao – Easy Indian Lunch/ Dinner Recipe

Veg Pulao1

Vegetable Pulao is a simple but flavorsome dish prepared with mixed vegetables and basmathi rice. Here I cooked Veg Pulav in a pan, however we can make this in pressure cooker. We can make this for lunch or dinner, serve it as is or with raitha or salan. It’s an absolute lifesaver for my busy …

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Jan 21

Curd Dosa| Perugu Dosa – South Indian Breakfast Recipe

Curd Dosa thumbnail

Curd Dosa is a simple tasty dosa that’s made with lot of yogurt/ Curd.  Yogurt imparts soft texture and a tangy flavor to these dosas. Curd dosas can be taken in lunch boxes as they keep soft for long time.  You can make these for breakfast, lunch or dinner. I generally soak rice and fenugreek …

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Jan 16

Methi Paratha – Healthy Indian Breakfast/ Luchbox Recipe

Methi ParathaThumbnail

Parathas can be made several different ways. They are easy to make and make a great breakfast. Generally Parathas are served for breakfast but they make a great lunch/ brunch or dinner. Parathas can be served hot or cold with chutney, subzi,pickle curd etc. My favorite way of eating these parathas would be with Andhra …

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Dec 16

Bread Pakoda – Aloo Bread Pakoda | Evening Snack | Indian Street Food


Crispy and tasty Indian Snack Recipe made using bread. These Bread Pakodas are stuffed with flavorful potato filling and batter fried until crispy and golden. This is a favorite evening snack and breakfast especially among kids. Serves – 4 pieces  Preparation time – 10 mins Cooking time – 20 mins Ingredients: Bread – 4 slices …

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Dec 06

Ajwaini Bhindi Masala


Quick, creamy and flavorful Bhindi/ Okra Curry Ingredients: Tomatoes – 2 medium Cashews – 10 no Oil – 2 Tbsp + 2 Tbsp Lady Fingers/ Okra (wash, pat dry, trim the ends, cut into 1 1/2 inch pieces – 300 gms Capsicum (cut into bite size pieces) – 1/4 cup Carom Seeds/ Ajwain – 3/4 …

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Feb 29

Paalakoora Pulusu Koora – Traditional Andhra Recipe under 15 mins

Paalakoora Pulusu Koora

Quick, easy and healthy Andhra recipe that can be made in under 15 mins and it taste divine when served with steamed rice and fresh cut onions on the side. Try this heavenly combination and enjoy with your family.   Click here to watch step by step of making this simple and yummy side dish …

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Feb 22

Dahi Kebab – Melt In Mouth Kebab

Dahi Kebab

Creamy, delicate and melt in mouth Dahi Kebab Recipe. Preparation time – 10 mins Cooking time – 30 mins Ingredients Hung Yogurt (Cold) – 250gms Paneer – 100 gas Cheese (grated) – 1/4 Cup  Brown Onions – 1/4 Cup Green Chillies – 5 or to taste Onion (finely chopped) – 1/4 Cup Cilantro (finely chopped) …

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