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Ridge Gourd Chutney(Beerakaya Pachadi)


Beerakaya/Ridge Gourd-1 no ( wash and finelly chopped)
Red chillis-4 to 5 nis (acc to taste)
Moong dal-2 tsp
Cumin seeds-1/2 tsp
Coriander seeds-1/2
Tamarind-1/2 tsp
Turmeric Powder-2 pinch
Salt to taste
Oil-2 tsp


Take beerakaya wash and with skin cut finely chopped.

Heat oil in a pan and when oilis hot add cumin seeds,coriander seeds fry for one minutes now add red chillis fry till change the colour ,add moong dal into fry for till light brown.

Now add chopped beerakaya,salt,tamarind and turmeric powder mix well.Close the lid cook till beerakaya soft,Keep stirring in the middle turn of heat and cool.

Now grind the cooked beerakaya and add if anything needed at this point.

Transfer into bowl.Serve with hot rice.

Note-This chutney with/without seasoning can be sreved.


Dondakaya Vepudu /Tindora fry( Ivy Gourd Stir Fry)


Dondakaya-3 cups
Mustard seeds-1 tsp
Cumin seeds-1/2 tsp
Red chillis-5 nos
Garlic clovs-6 nos
Urad dal-2 tsp
Channa dal-1 tsp
Cury leaves-few
Turmeric powder-1 pinch
Asafoetida/Hing-1/2 tsp
Salt to taste
Oil-2 tsp


Wash and dice the ivy gourd as per your prefernce.Cut the garilic into small pieces.Place a wide pan with the oil on medium heat.

Splutter the cumin seeds,mustard seeds,add the dals and allow them to broun.Add hing,red chillis,curry leaves,garlic pieces,fry for 5 minutes.Now add the cut ivy gourd to the pan and salt,turmeric powder mix well.

Cover and cook abot 8 to 9 mins.Stir in between to avoid burning any of the pieces.

Once they are tender to the touch,uncover the pan and cook for 5 minutes to crisp up the pieces.

Serve with hot rice or roti.

Do not use water to prepare this dish.
It Ivy gourd is getting burned befor its cooked then lower the flame and add some more oil.


Semiya Payasam (Vermicelli Kheer)



Thin Vermicelli (roasted vermiceli)- 1 cup
Milk-4 cups
Sugar-3/4 (acc to ur taste)
Cardamom- 4 nos (whole)
Ghee-2 tsp
Cashew-2 tbsp
Raisins-2 tsp(if u like)


First in a thick vessel add milk and  bring it to a boil.When it is about to spill over,reduce flame.

Now another pan put ghee when it hot add cashews and raisins  fry till light brown now add  lightly crush the vermiceli fry 2 mins.

Now add  roasted vermiceli and cashews to it milk.Stir in the roasted vermiceli and allow it to cook completely.
Add sugar and cardamom brake it.Boil till it stats to thicken.

Serve hot or cold.
Note-When  payasam gets thickened ,then just warm up a cup of milk and pour mix and serve again.


My dear friend Sushma Mallya  has passed on two lovely awards to me.I am really thankful for these kind jestures of appreciations.It is real encouragment for me.

I would also like to pass on this award to my friens bloggers  Swapna,Vineela.Sangeetha Subhash,Sanghi,Priya,Nithya,Padma,Pavithra,Ammu,Prasu,Raje,Gulmohar.


Bendakaya Fry(Lady's Fingers Fry)

Ingredients :-

Lady's Fingers-1/2 lb(cut into small pieces)
Red Chillis Powder-2 tsps
Turmeric Powder-1/2 tsp
curry leaves-3 nos
Salt to taste
Oil-3 tbsp

Method :-

Wash and cut the lady's fingers into small pieces.

Heat a non-stick pan and add oil to it.When the oil is hot add lady's finger pieces and curry leaves.Mix it.

Add turmeric powder,salt and mix well.

Cook covered on medium flame for 3 minutes.Remove the lid and stir the lady's finger once and again cook covered for a minute.Repeat the process of cooking and frying till the lady's finger is almost cooked.

Now add chilli powder mix gently.Fry dor some time till the lady's finger iss totally dry and crunchy.

Transfer the fry to a serving bowl and serve with hot rice.

Divya's Recipes   © 2008. Template Recipes by Emporium Digital