cut mirchi | Andhra street food

yurekha vinoth | October 28, 2016 | Be the first to comment!


10 Bajji milaga | any medium spiced chilli
3/4 th cup Gram flour
1/2 tsp turmeric powder
pinch of baking soda
1/2 onion finely chopped
1/2 Tsp red chilli powder
2 Tsp lime juice
oil for deep fry


1.Wash and wipe mirchi with tissue paper.
2.Mix gram flour,turmeric,baking soda and salt with required water. Batter should be thick enough. Keep aside.
3.Heat oil.Dip mirchi in bajji batter and deep fry in hot oil.
4.cut diagonally and squeeze some lime juice and sprikle little bit of chilli powder. Toss well and serve hot.

Kadai paneer

Kadai panner is basic recipe with few roasted spices and sauted onions and capasicum altogether coated with cottage cheese/panner. I wanted to try different so i choose to show variation in masala. Combination of sesame and dry coconut along with listed spices gives nice aroma. While i blend along with onions and tomato the masala turned "Yeah" :). I was so confident about the taste and i quickly packed rotis and kadai paneer for my husband. I waited for full day and while my hubby returned from office i asked how was kadai panner. He smiled and gave his feedback "It was good and there was a touch of chettinad style of masala". I never post the recipe which he gives negative feedback. This time it was "My kadai paneer passed" so im happily sharing my recipe with you all.  I was late in packing box so i could not able to take photograph with more quanity. Later after he went office i shot my kadai panner :(  Next time il shoot without hurry burry. Hope you all like it.  Here for you


1 cup paneer cubed(i used homemade)
1 onion roghly chopped
1 onion cubed
1 tomato
1/2 cubed capsicum
2 green chilli
2 Tsp ginger garlic paste
8 pepper corns
1/2 tsp coriander seeds
1/2 tsp jeera
1 tsp sesame seeds
1 Tbsp of dry coconut
1/2 tsp fennel seeds
2 cardamom
3 cloves
1/2 tsp red chilli powder
1 Tbsp butter
1 tsp oil


1.Dry roast coriander seeds,jeera,fennel,pepper corns,cardamom,cloves and dry coconut until nice aroma comes. Let them cool.
2.In a pan heat oil and saute 1 tsp of giner garlic paste,1 roughly chopped onion and tomato. Let them cool.
3. In a mixer jar add the roasted masala and sauted onion and tomato. Blend well with required water.
4.In a pan add butter and 1 tsp of ginger garlic paste. saute until raw smell goes off.
5.Add cubed onion and capsicum. Saute until capsicum becomes crunchy. Add green chilli too.
6.Now add grounded masala and mix well. Add required water. Now add red chilli powder and salt. mix well and allow to cook for 3-4 mins.
7.Finally add cubed paneer and mix gently. It should be thick and coated well with panner. Once done switch off the flame and serve hot with roti or paratha.

Checkout my Homemade paneer

Kara boondi

yurekha vinoth | September 29, 2016 | Be the first to comment!


1 cup gram flour
1/2 cup rice flour
1 tsp turmeric powder
1/2 tsp + 1 tsp red chilli powder
pinch of baking soda
water as required
Spring of curry leaves
2 Tbsp groundnut or cashews
Oil for deep fry


1.In a bowl add all the ingredients except curry leaves,groundnut. 
2. Add required amount of water and mix well. Batter should be little bit thin than bajji batter consistent. Moreover like bajji batter. If needed add required water. If batter is too thin add extra gram flour.
3. Heat oil. Take big size ( jalli karandi) boondi laddle. 
4.keep laddle above hot oil and Pour batter on it. With the spoon spread to drop on hot oil. Let it cook until it's color change. Stir continuously. 
5. Take boondi from oil and place in tissue paper.continue boondi in batches.
6. Final batch add curry leaves and ground nuts. Once it gets crispy take out.
7. In a big bowl add all the boondi,curry leaves and groundnut. Add 1 tsp red chilli powder to it. Mix well. 

Store in air tight container for longer life. 


While dropping in oil  boondi is flat add extra gram flour. It should be small small balls. 

Instant medu pakoda | 5 mins recipe

yurekha vinoth | September 25, 2016 | Be the first to comment!


3/4th cup gram flour
1/2 cup rice flour
2 tsp rava
1 tsp ghee
pinch of baking soda
1 onion finely chopped
1 green chilli finely chopped
1 tsp finely chopped ginger
Spring of curry leaves
2 tsp coriander leaves chopped
1/2 tsp chilli powder
1/4 tsp turmeric powder
salt for taste
oil for deep fry
2-3 tbsp of water


1.Add everything in a wide bowl except oil. Add required water and mix well.
2.Batter should be tight. Make small small balls and keep aside.
3.Heat oil and put balls one by one. Cook in medium flame until pakoda is golden brown.
Shift to paper towel and transfer to serving bowl.

Enjoy hot medu pakoda with chutney. It taste awesome without any sides too.