There are many forms of kadi from different places in India…this is the way my Mom makes and she learned it when they were living in Delhi. It is so simple to make and goes very well with rice dishes and rotis. The taste of this dish can be easily altered and enhanced Continue reading


Baked Okra

After trying this dish this way, I realized this is the best way to make bendi(bhindi) fry. Usually bendi fry takes quite a bit of oil if you want the bendi to be fried crispy. It also takes lot of effort to stir the bendi pieces so that they don’t stick to the pan Continue reading


Here is the recipe for Sorakaya Pulusu (Bottlegourd/Lauki pulusu). Pulusu is somewhere between sambaar and rasam but has its own unique place in telugu families. It has flavour of sambaar because vegetables are cooked using tamarind just like sambaar, Continue reading

Beans with CurryPowder

This is one of the traditional recipes which goes well when there is something like sambar, rasam, or pulusulu. Making koora podi or curry powder well in advance makes it very easy and convenient to prepare this variety. Continue reading


This is a simple potato beans curry, a mixture of potato and beans in coriander leaves, and tomato gravy. Making gravy curries is a big challenge for me! First of all tree nuts can’t enter our home because of my daughter’s severe nut allergy. So, any curry bases with cashews are ruled out. Continue reading


This is one way I make Tindora curry (dondakaya koora) with onions. This variety and the one sprinkled with curry powder (Koora podi) are most common in my household and luckily liked by everyone. Stuffed tindora subzi or even deep fried tindora Continue reading

Bengalgram Curry with Dill

Chana daal curry with Dill  or SenagapappuDill

Yes, a curry (subzi) with daal. Well, I treat this as a curry because the daal is soaked and added to the dish just as any other vegetable would be added. It is also cooked just right, not too soft like usually daals are cooked. Continue reading