Beans Ava Petti Koora (Beans mustard curry)

Beans Ava Petti Koora (Beans mustard curry)


Beans: 250 gms

Mustard seeds: 1 tbsp

Green chillies: 3/4 nos


Urad dal: 1 tsp

Channa dal: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Oil for frying

Salt: As required

Curry leaves: A sprig

Hing: A pinch

Grated fresh coconut: 1tbsp(optional)

Method of preparation:

  1. Clean the Beans thoroughly and cut them into small pieces. Place them in a plate and steam boil in pressure cooker for 2 whistles.
  2. Wait till the pressure settles and open the lid. Drain any excess water.Tip: This water can be used for sambar or any vegetable soup.
  3. Now heat kadai/non stick pan. Add 1 tbsp of oil, wait for a minute till, add mustard, urad dal, chana dal and jeera (cumin seeds).
  4. When mustard pops out add pinch of hing, turmeric and pressure cooked beans. Add curry leaves also.
  5. Mix well and fry the beans adding required amount of salt till the moisture evaporates. This process will take approximately 5 minutes.Beans Ava1
  6. Turn off the stove and allow it cool down.
  7. Meanwhile take a mixer and grind 1 tsp of mustard seeds till it become a smooth fine powder. Now add 3/4 green chillies adding little water to it to become smooth paste.
  8. Add this paste to the beans curry and mix evenly.
  9. Beans Ava curry is ready to serve with rice / chapathi.Beans Ava2


  1. Whenever we make Ava (mustard) curries the Ava paste should be added at the end once it cools down to avoid bitter taste.
  2. Usually vegetables like Beans, carrot and plantain I steam boil them in pressure cooker along with rice In order to save fuel and time.
  3. Fresh grated coconut can also be added to this curry for additional flavor.

Cheese Cherry Pineapple sticks

Cheese cherry pineapple sticks

Its usually easy to prepare snacks for adults but when there are tiny tots visiting home, we become extra conscious with what we cook. Here comes an easiest, tastiest and yet a healthy recipe for a bite size snack. Of course, the elders can relish this dish too. Njoy Cooking, Serving and Savoring!

Cheese: 12 small cubes (Amul cheese) or your choice.
Cherries: 12 nos candied
Pineapple: 12 nos cut into small cubes

Method of Preparation:

  1. Cut cheese into small cubes(1cm cube).CCPS2
  2. Candied cherries* can be cut into two halves or can be used directly.
  3. Cut the pineapple** into small cubes or triangular in shape. Set them aside. CCPS
  4. Now arrange one cherry, one pineapple cube and one cheese cube onto a toothpick as per your desired order.CCPS3
  5. Serve them in a serving plate.

Note: The arranged cheese cherry pineapple sticks can be placed in an ice cube holder and served later.


*Here I used candied cherries. One can use fresh cherries too but it’s difficult to de-seed. Whereas candied cherries are already pitted and have sweet taste. Hence recommended.

**Completely removing the thorns around pineapple makes it tastier.

Potato Bajji/Potato Fritters

POtato BajjiIngredients:
Potato : 1 large
Besan flour : 1 cup
Rice flour/ corn flour : 1 tbsp (Either of the two)
Sodium bi carbonate ( cooking soda): a pinch
Salt as required
Red chilli powder : 1 tsp
Ajwain/ cumin : 1 tsp( optional)
Oil for deep frying

Method of Preparation:

  1. Clean and cut the potato into very thin slices. Dip them in water and keep aside.
    Take a mixing bowl and add all ingredients except potato. Mix them thoroughly by slowly adding water to get thick consistency*.
  2. Place a deep pan/kadai on stove, add generous amount of oil and heat it to get the desired temperature** for frying.
  3. Take the potato slices, dip them in batter, coat on both sides and drop in the oil slowly and carefully.
  4. Fry them until till they get golden brown colour.
  5. Transfer Bajjis to a plate spread with paper napkins to absorb excess oil and serve hot with Green chutney.


*Batter consistency should be in such a way that it should thickly coat the potato pieces, well enough to be dropped into oil.

**To check the temperature just put one drop of batter into oil, if the oil is ready the drop of batter will float up immediately.

Slightly sprinkle chat masala if you want Bajjjis to be more spicy.

Mulakkada Varipindi Koora ( Drumstick Rice Flour Curry )

Mulakkada varipindi koora is an authentic dish from Andhra Pradesh. This is one of the easiest recipes and a preferred dish for guests and festivals.

Ingredients :
Drumsticks : 6
Raw rice     : 1 cup
Grated Fresh coconut : 1 1/2 cup
Green chillies : 5-6
Chopped coriander: A handful
For Tempering:
Urad dal: 1 tsp
Chana dal: 1 tsp
Mustard: 1 tsp
Jeera: 1 tsp
A pinch of hing (asafoetida)
A twig of curry leaves.
Method of Preparation:
  1. Soak the raw rice for approximately 1.5 hr
  2. Grind soaked rice and coconut along with green chillies to a smooth paste like dosa batter consistency.
  3. Transfer this paste to a bowl.
  1. Clean and wash drumsticks, cut into 2 inch size pieces.
  2. Cook them in a pan ill they become soft with water just enough to soak drumstick pieces,Mulakkada Varipindi 1
  1. Place a kadai (heavy bottomed pan) on a stove and add 2tbsp oil.
  2. Add urad dal, chana dal, mustard and jeera.
  3. Once mustard splutters add pinch of hing and curry leaves .
  4. Now add cooked drumsticks and rice & coconut ground batter .
  5. Keep stirring the curry till oil separates from the pan .
  6. Transfer it into a bowl and garnish with corianderMulakkada Varipindi 5
It’s ready to be served with rice or roti.
Tip: Water in soaked rice and fresh coconut is enough to get dosa consistency batter but if required, add little water.

Apple Kesari

Apple Kesari is an exotic dessert, specially liked by kids. Its very easy to prepare and tastes yummy when served hot. The only caveat is in the way this has to be prepared rather just ingredients and method. Enjoy cooking, serving and relishing this recipe.
Sooji (Bombay Rava): 1 cup
Sugar : 1 cup
Grated Apple: 1 cup (The choice of apple is the key to this recipe. Apple should be sweet and pulpy. It should not be sour and hard)
Saffron: 3- 4 strands
Ghee :1 1/2 tbsp
Cashews: 1 tbsp (Split Cashews)
Raisins 1 tbsp
Method of Preparation:
  1. Place Kadai on stove and add 1 tsp Ghee.
  2. Add sooji and fry for approximately 5 min or till a nice aroma comes
  3. Move fried sooji this to a flat plate.(Spreading on flat plate is to remove any moisture that remains in Sooji)
  1. Add 2tsp Ghee to same kadai and dd cashews
  2. When cashews turn slightly brown, add raisins
  3. When raisins are just about to bloat, take them out to a plate
  1. In the same kadai, add one cup sugar, 3.5 cups of water, saffron and grated apple.Bring it to boil until Sugar dissolves.
  2. Now, lower the flame and slowly pour roasted sooji and stir continuously without forming any lumps (stir for 2-3 minutes)
  3. Cover the kadai with a lid and cook for 5 min on low flame till the water evaporates.
  4. Pour rest of the ghee into this mixture and turn off the stove.
  5. Transfer this to a bowl and garnish with already fried cashews and raisins
Tips: you can also use cardamom powder or rose water to enhance the flavor of this recipe.If using this, it should be added when water is boiling.