Thursday, June 22, 2017

Tamale Pie

Tamales' are great if made well. And Los Angeles has some of the best Tamale makers outside Mexico.

It is very hard work to make Tamale and you need to have banana leaves and many other things. So I made the next best thing...Tamale Pie

Tamale Pie (Meat with corn bread crust)
Tamale Pie


  1. 1 lb ground beef
  2. 1/2 cup each of finely chopped onions, canned drained black beans, thawed or canned corn, bell pepper (your fav color...I used orange), Mexican three cheese blend, salsa (whatever level heat you can handle...I used hot)
  3. 1 teaspoon finely chopped garlic
  4. 1/4 cup each of (green beans cut into 1/2 cm pieces), zucchini, carrot (These are all optional)
  5. 1 teaspoon each of cumin powder, coriander powder, oregano
  6. 1/2 teaspoon each of salt, paprika
  7. 1 box jiffy corn muffin mix mixed as the directions on the box
Heat a pan and cook the ground meat with all the spices for 5-6 minutes. Add onions and cook for 2 minutes. Add garlic and fry for 1 minute. Add all the vegetables EXCEPT CORN if using and fry for 5 minutes. Add salsa and mix well and cut the heat.

Mix the corn muffin mix with cheese and corn .

Preheat the oven to 350 degrees.

(9 inch pie pan was a bit small for 11 inch circular pan or 11x9 or a 9x9 pan will be just right.

Add the meat mixture and top if off with the corn muffin mix and bake for 20-25 minutes and enjoy

Monday, June 19, 2017

Semiyah Kesari

Semiyah, seviyah, semiyalu, whatever you want in whatever language you speak are those little thread of wheat you can eat. They are yummy any way you make it. And today its a dessert I made with them called Kesari. My whole family loved it. Gonna be making more of it more often

Semiyah Kesari (Vermicelli cooked with Sugar)
Semiyah Kesari


  1. 1 cup very thin vermicelli (with which you make kheer)
  2. 1/8 cup sooji
  3. 1/2 cup sugar (if not using splenda use 1 whole cup)
  4. 4 packets splenda
  5. 2 teaspoons ghee
  6. 1 teaspoon each of raisins and cashew (optional)
  7. 1 teaspoon rose essence or 2 cardamoms
In a non stick pan melt the ghee or butter and fry the raisins and cashews and cardamom if using for a couple of minutes. Add 2 cups water and bring it to boil. Add a pinch of food coloring if desired. Reduce heat and add toasted sooji and vermicelli. Simmer for 5 minutes. Add the sugar and sugar free if using and keep stirring until it starts to become thick. If cardamom was not used add the rose essence at this point Butter a deep dish and add the kesari to it and smooth the top. Let it cool a bit and cut it into cubes and enjoy

Salmon with Asparagus and Potatoes

This Spring we have been having a bounty of Asparagus in the super market I shop. So, every week I have been getting a bunch of asparagus and the asparagus I got this time were super fresh.

So, the dinner for today is one pan baked salmon with Asparagus and Potatoes and I also baked some broccoli

Salmon with Asparagus and Potatoes (All baked in one pan)
Salmon with Asparagus and Potatoes


  1. 3 -4 salmon fillets (about a lb)
  2. 2-3 medium large potatoes (Boiled for 10 minutes, peeled and cut into 8 pieces)
  3. 1 bunch asparagus
  4. 1 teaspoon salt
  5. 1/2 teaspoon lemon pepper
  6. 1 tablespoon olive oil
Heat the oven to 425 degrees. Spray with cooking spray and spread the potatoes in a single layer. Sprinkle with 1/2 salt and bake for 15 minutes. Don't touch them.

Move the potatoes to one side of the pan, add the asparagus in the middle of the pan and the salmon on the other side. drizzle with oil all over and sprinkle with salt and lemon pepper and bake for 10-12 minutes more. Serve

Also here are a few more ways to serve a salmon fillet

Saturday, June 3, 2017


This is one of those sweet dishes which ate made by the people in Andhra Pradesh during festivals. I have eaten this whenever my friends used to give it to us during festivals. I liked it but the only thing which I did not like it is they used to put too much cardamom in it. And I am not a big fan of the spices in big quantities.

So, I made these "Boori" about 20 of them and I put 1 cardamom, opened it and spread the seeds and the skin. And after making the boori I got one to eat and lo and behold I get a couple of seeds and the cardamom skin :(

Boori (Deep fried fritters filled with Sweet split peas)
Dal Bonda 

Pappu Boori

Ingredients for stuffing:

  1. 1 cup chana dal
  2. 1/2 cup brown sugar (or more if you like it very sweet) (mine are mildly sweet)
  3. 2-3 cardamom pods pounded
Ingredients for boori:
  1. 2 cups all purpose flour
  2. 1/4 teaspoon salt
  3. water to make a thick batter
  4. oil for deep frying
  5. 1 teaspoon baking soda
In a pressure cooker cook the dal for 2 cups of water for about 5-6 whistles. After the steam escapes open the cooker and check if the dal  is totally cooked. Else cook it for few more whistles. After opening the cooker add the salt and the cardamom and simmer till it becomes thick. Let it cool and make it into 20-24 balls and set aside

Make a thick batter. Heat the oil. Dip the sweet balls into the batter and fry till it becomes golden brown. Drain and enjoy

bendakaaya pulusu

Bendakaaya or ivy gourd , I have noticed that people with either love it or hate it. My husband loves it, my kids hates it. But this sour curry with tamarind juice is liked by all because I have mixed lima beans with it. It is great. I love it.

Tindora Khatta (Ivy gourd Lima Beans in Tamarind Juice)
Kandoori ka khatta

  1. 12 oz ivygourd sliced lengthwise
  2. 1/2 can lima beans washed and rained
  3. 1 tablespoon oil
  4. 1/2 cup chopped onions
  5. 2-3 cups of juice from a golf sized tamarind
  6. 1/2 teaspoon each of cumin, turmeric, chilli powder
  7. 1/2 teaspoon or more salt
In a pan heat the oil and add the cumin and fry till they start spluttering. Add the ivy gourd and fry for 10 minutes. Add onions and fry till they become transparent. Add the rest of the ingredients and bring to a boil. Simmer for 15-20 minutes. Garnish with cilantro an serve with hot steamed rice

Sunday, May 21, 2017

Ravva Laddu

When I was a kid, this used to be my favorite laddu...And there used to be a little store where I would walk with my brother hen I was too young to go by myself and later by myself and get one of these laddus. I had no idea that you could make them at home, until one day!!! My mom surprised me with these laddus....I was sooo happy...Those uncomplicated days of childhood.

Today, finally I introduced to to my kids and was very anxious, to see if they will like it ....I am a happy mom today....they love them too :)

Sooji Laddu (Semolina balls with dried nuts)
Ravva Laddu


  1. 1 cup Sooji
  2.  1 tablespoon each of cashew pieces, sliced almonds, raisins,poppy seeds (optional)
  3. 2 tablespoons desiccated coconut coarse powder
  4. 2 teaspoons ghee
  5. 2 cardamom pods crushed
  6. 1/4 cup each of milk, sugar (of more 
In a pan heat the ghee and fry the dry fruits/nuts along with the cardamom for 2 minutes. Reduce heat to low and add the sooji and fry until it starts getting brown. Add the sugar and mix well. Add coconut and stir well. Cut the heat the add the milk and stir well. Put it on a plate and wait for 1-2 minutes. Take a handful in a palm and scrunch it up into a tight ball. Serve/ Enjoy

Chicken Shawarma

Shawarma is one of my favorite dishes. The first time I had it, I had no idea what it was great. This chicken shawarma recipe is su super easy and great to eat

Chicken Shawarma (Chicken roasted in spices and pan seared)
Chicken Shawarma


  1. 2 chicken breasts
  2. 1 tablespoon olive oil
  3. 1 teaspoon each of cumin, paprika, garam masala, finely chopped garlic
  4. 1/2 teaspoon each of turmeric, cayenne , black pepper and salt
  5. 1 tablespoon freshly squeezed lemon juice
Cut the chicken into 1 inch pieces and marinate for atleast 1 hr.

Preheat oven to 350 degrees and cook for 20 minutes. Let cool.
Cut the pieces into 1 ch thick, long pieces. 
Heat a pan and spray with cooking spray. Fry the chicken pieces until they get a nice crust. Add some sliced onions if you like. Serve with pita bread, hummus and Tatziki