Sunday, 7 February 2016

Vankaya Vepudu |Andhra style brinjal fry recipe

A family favorite especially during festive meals. Eggplants aka Vankaya hold a special place in a typical Andhra meals especially on festive days or wedding feasts.

I had the privelege to taste this during my hyderabad stay.after trying gutti vankaya kura my nect recipe was vankaya (brinjal) vepudu (stir fry)
This brinjal fry goes well with rice and rasam or sambar . It just takes about 25 minutes to prepare. To make any brinjal dish, always choose tender brinjals that are fresh without any bruises. Also after chopping brinjals keep them in salted water until they are used to cook.
I googled and then finally decided to go with the below recipe .And now I leave you with Venkaya Vepudu / Baingan Fry / Brinjal Fry South Indian style

Cooking Oil - 2 tbsp
Mustard Seeds - 1/2 tsp
Black Gram Seeds (Urad Dal) - 2 tsp
Cumin Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Curry Leaves - 8 to 10
Green Chilies - 2 (sliced)
Garlic - 2 cloves (chopped)
Red Onion - 1 medium (sliced)
Brinjals - 10 (sliced)
Red Chili Powder - 1/2 tsp
Coriander Powder - 2 tsp
Garam Masala - 1/2 tsp
salt to taste


1. Heat a pan on medium heat, add oil, once hot, add mustard seeds and once they sizzle...

2.Add black gram seeds (urad dal).  Once they sizzle.. Add cumin seeds.,turmeric powder.,Cook for 10 seconds or so.

3.Next Add the green chilies, garlic, and curry leaves.  Saute for about 15.seconds .Add the onion and season with salt.Allow this to cook for 5 minutes on low heat

4.Meantime, slice/chop your brinjals .Add the brinjals.Top off with red chili powder, coriander powder, and salt.Combine and cook for 3 minutes.

5 Cover and cook for 10-12 minutes on low heat 

Malpua Recipe | how to make malpua with rabdi

Malpua was on my to do list since a long time.Malpua is an Indian sweet dish that is basically a sugar syrup soaked pancake prepared from a batter of flour, milk and cardamom. These pancakes are usually fried in ghee till crisp along the edges, soaked in sugar syrup, garnished with pistachios and served warm with a topping of Rabri aka rich thickened milk.

This recipe is indeed a fluffy version of malpua. the inner texture is fluffy and the outside edges are crisp. i have stayed true to the way this recipe is traditionally made except for the deep frying and allowing the batter to ferment overnight. so this is an instant version.

ghee is traditionally used for frying malpuas and they are also deep fried. i did use ghee for frying but shallow fried them instead of deep frying.

malpuas have to be served hot or warm. if you serve them at room temperature or chill them, then the malpuas become chewy. but if you like chewy texture, you can serve them chilled.
serving malpua with rabri is optional. you can just serve these pancakes coated with the sugar syrup. if you plan to make rabri, then you can make it before you prepare the malpua or a day before. refrigerate the rabri if you have made it a day before.

With Holi round the corner, I decided on Mawa Malpua recipe for my dear readers. A rich variation is the mawa malpua where mawa or unsweetened khoya is added to the batter. These rich pancakes are also immersed in sugar syrup flavored with saffron and served with rabri. Serve your family and friends this soft textured heavenly dessert along with other special Holi special recipes like thandai,gujiya

    Plain Flour - 1 cup (maida)
    Mawa - 3tbsp (unsweetened khoya) or 3 tbsp milk powder
    Saunf (badishep) - 1 tsp (crushed or whole)
    Cardamom powder - 1/2 tsp
    baking soda – 1/8 tsp
    Salt - pinch
    Sugar - 1 tbsp
    Milk/water – 3/4 to 1 cups
    curd – 3 tbsp
    Ghee - 1/2 cup for frying (you can use oil also)
    Pistachios - fistful, sliced
    Almonds - 8-10, blanched, peeled and slivered
    Saffron - 7-8 strands

    For sugar syrup:
    Sugar - 3/4 cup 
    Water - 1/3 cup

    Cardamom powder - 1/4 tsp

    Saffron - 4 strands
Method:1.In a mixing bowl take all purpose flour,fennel seeds, cardamom powder. mix the dry ingredients well.add khoya/milkpowder and curd/yogurt.

 2.Add ½ cup water /milk and begin to stir to a thick flowing batter without lumps.allow the batter to rest for 30 minutes.

    3 Chop dryfruits and keep them ready.

    4.To prepare sugar syrup, add sugar and water in a stainless steel vessel and allow the sugar to melt . Simmer the sugar syrup for 10-12 mts on low medium flame. Add cardamom powder and turn off heat. Set aside.
    5.Heat ghee in a small vessel or pan on low medium flame for 3-4 mts. Now mix baking soda in batter mix it well.Pour a small ladle full of batter in the center of the pan without spreading it. The batter will spread on its own. Do not try to touch the pancake till it starts to turn golden along the edges. It will slowly get immersed in the ghee and cook on medium flame till the sides are golden brown.
    6.Flip it over and cook on medium flame for another 2-3 mts or till it turns golden brown. Use a slotted spoon to drain the Malpua and place it in the sugar syrup immediately. Fully immerse the Malpua in the sugar syrup and let it sit for half a minute. Remove with a slotted spoon such that the sugar syrup drains off the Malpua and then place it on a serving plate.

    7.At the time of serving, place malpua on a serving plate. Spoon some rabri on top of the malpua and garnish with chopped pistachios and almond slivers.
Tips :
  1. sugar can be added to the batter and you can make sweet malpuas. this way you don’t need to make sugar syrup or rabdi.
  2. whole wheat flour can be substituted for maida. you need to add some more water if using whole wheat flour. please seive the whole wheat flour before making the batter.
  3. you can also fry the malpuas in oil instead of ghee.
  4. if you are not in a hurry, then allow the batter to ferment for 6 to 7 hours. if you ferment the batter then you don’t need to add baking soda.
  5. If more milk is required to make the malpua batter, do add more. Add milk as required for a flowing batter.
  6. If the batter has become too thin, you add a few tbsps of flour to thicken it.
  7. If making a large batch, use a wide heavy bottomed vessel and you can fry 5-6 malpuas at a time. 
  8. You can use milk or water to make malpua batter.
  9. Malpua too should be cooked in medium flame and heat should be constantly regulated accordingly.

Thursday, 4 February 2016

Goan Egg drop curry recipe | how to make Goan Style Egg Drop Curry

Being egg lover ,I keep on hunting various egg recipes . This egg drop curry is yet another simple goan recipe and every egg lovers delight.

Earlier i have blogged about goan style boiled egg curry

If you like eggs as much as I do, your going to love this one. Ready in a jiffy and isn’t too heavy on the tummy.

Recipe source :




6 Red Kashmiri Chilies

2 Tea Spoons Coriander seeds

1 Tea Spoon Cumin seeds

½ Tea Spoon Turmeric Powder

4 Tablespoons Grated Coconut ,1 Small Ball of Tamarind

2 Flakes Garlic

Other Ingredients:

1 Onion

1 Tomato (Optional Skinned)

2 Flakes Garlic

½ Cup Thick Coconut Milk

4 Eggs

2 slit green chilies

coriander for garnishing


1.Grind the EGG CURRY MASALA ingredients mentioned above with a little water.

2.heat oil in a kadhai. Add the chopped onion and garlic to the casserole and saute. If your using a tomato add it now. Stir occasionally till the onions are golden brown.

3. Once the onions are golden brown add the masala. Add a pinch of salt for taste Stir fry for a little while Add a cup of water, pour it into the mixer to get all that masala out.

4.Now it time to drop the eggs in, break the egg shell and pour the contents into the dish, not to high, you don’ want the yolk to break A successful egg drop looks like the picture below Drop in all your eggs.use a spoon to pour some hot curry over it to get the top of the egg to cook.

5.Add the coconut milk,salt Keep flicking the hot curry over the eggs dropped in the curry. Once the eggs are nearly cooked, you can add some sliced green chilli and coriander for garnishing and presentation.

6.delicious egg curry is ready to serve with some steaming hot rice.