Showing posts from April, 2014


First time I had Pumpkin soup was made by my husband. I liked it so much that I finally learnt it from him. It is very easy to make. I like it because it is thick and when eaten with bread, it makes a complete meal!

Pumpkin (orange) – ½ kg. Onion, medium size – 1 no.Milk – 1 cupButter – 2 tspParsley – 1 tsp
Nutmeg powder – ½ tsp
Salt – taste
Pepper (freshly ground) – ½ tsp
Vegetable stock – 1 cube
Method: Clean and cut pumpkin into 1” cubes, with the skin intact.    Cut onion into big chunks.    Cook pumpkin and onion adding 2 cups of water, in a pressure cooker.    When cooled, blend the mixture with a hand blender or a mixer / grinder, to form a smooth paste.    Add milk, butter and the spices.    Check for seasoning and adjust the thickness by adding water.

Basic Dal recipe

My Nephew had gone to Germany to pursue his Masters degree. Being very good at differentiating between tasty food from not so tasty food, he found it difficult to cook his food everyday and that too make it tasty and wholesome. When he appealed to me for some simple recipes of South Indian food, I came up with a series of simple dishes. Here is a recipe for a Basic dal.Basic Dal Recipe:
Ingredients:- Toor dal / Arhar dal - 1 cup.            Tomatoes Or any other vegetables – 3 nos. Salt – to taste Turmeric (Haldi) - pinch Chilli powder – ½ tsp (tea spoon) Or Green chillies / red chillies – 2 nos. Mustard seeds & cumin seeds (Rayi & jeera) – ½ tsp Curry leaves, Coriander (Kotmir), optional– half a small bunch         Garlic pods – a few    Oil for seasoning (tadka) – 1 tbs   Onion (chopped) – 1 no.                Method:
Boil dal in 4 cups of water in the pressure cooker until 2 or 3 whistles.. After the pressure goes down, open the lid and mash the dal to a paste (If there is excess w…

Aavakaya (Spicy raw mango pickle)

Aavakaya (Spicy raw mango Pickle), Andhra style Making mango pickle is a yearly event for us. My mother would try various recipes, and every time, the pickle would taste different (in a not-so-nice way!). Finally we all put our feet down and decided to go to the expert, ie., a neighbour, Annapurnamma, my mother’s friend. She was an expert at cooking and pickles. Every year, my mother would send me to request her to come and mix the mango pickle. After a few years, Annapurnamma suggested why don’t I learn and do it myself! It is several years since, and never once my mango pickle spoiled! This is basically her recipe; I altered the chilli proportion a bit. Let me warn you at the outset, this pickle is very spicy. It is not for the faint hearted!
Ingredients: Raw mangoes, medium size, should be very sour – 25 nos. Salt – 4 cups (heaped) Chili powder – 5 cups (heaped) Mustard powder – 6 cups (heaped) Gingelly oil – 1.5 lts. (2 lts. would be better) Hing (Asofoetida) – 15 gms. Methi (Fenugrrek) &a…