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2010 in review

The stats helper monkeys at mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

Healthy blog!

The Blog-Health-o-Meter™ reads Wow.

Crunchy numbers

Featured image

The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 220,000 times in 2010. If it were an exhibit at The Louvre Museum, it would take 9 days for that many people to see it.

In 2010, there was 1 new post, growing the total archive of this blog to 138 posts. There were 3 pictures uploaded, taking up a total of 3mb.

The busiest day of the year was July 29th with 992 views. The most popular post that day was Names of Indian Vegetables.

Where did they come from?

The top referring sites in 2010 were,,,, and

Some visitors came searching, mostly for vegetable names, veg manchurian, dondakaya in english, capsicum rice, and beerakaya in english.

Attractions in 2010

These are the posts and pages that got the most views in 2010.


Names of Indian Vegetables January 2007


Names of Indian Spices January 2007


Vegetable Manchurian February 2007


Snake gourd curry February 2007


Red pumpkin curry – Yerra Gummadikaya kura October 2007


Green chilli pickle


Green chilli pickle ,almost instant pickle  for chilli lovers,which goes well with a combination of rice and any dal.For this pickle pick chillies that are medium hot or milder.As far as I know the smaller the green chilli size ,the hotter it is.Here I picked the thin ,long ones( the Indian variety)


  1. Green chillies – 15
  2. Tamarind pulp – 1cup
  3. Salt to taste
  4. Mustard powder – 2tsp
  5. Fenugreek seeds pwd – 1 tsp
  6. Sesame seeds  pwd – 3tsp
  7. Hing – pinch
  8. Oil – 4tsp
  9. Turmeric pwd – 1tsp


  • Wash and dry the green chillies without any traces of water.Make a slit in all the chillies lengthwise ,by keeping the stalk (do not cut completely as shown in the pic below)


  • Heat oil in pan and fry the green chillies for 5min.Remove  from oil and keep aside.
  • In the same pan add tamarind pulp, salt,hing,turmeric pwd,mix well cook till the tamarind  pulp thickens.To this add mustard pwd,fenugreek pwd and sesame seeds powder in order .
  • Finally add the green chillies fried in oil , close the lid and cook for 3min.
  • Let them marinate for 24 hrs and enjoy!
  • Tastes good with hot rice and any dal.

Pongal /Sankranthi

Wish you and your family a Very Happy Pongal





Potato fry(Indo-Chinese style)



  1. Potatoes – 4(medium)
  2. Onions chopped – 1(Large)
  3. Spring onions (chopped)- 1 cup
  4. Chilli sauce – 1tsp
  5. Black peopper – 1tsp
  6. Cornflour – 1tsp
  7. Maida – 1tsp
  8. Soya sauce – 1tsp
  9. Tomato sauce – 1tsp
  10. Ginger and garlic finely chopped – 1tsp each
  11. Salt  to taste
  12. Oil for deep frying


  • Boil and peel potatoes.
  • To the boiled potatoes add salt,pepper,soyasauce,red chilli  sauce,maida,cornflour and mix well.
  • Now deep fry these potatoes in oil and keep aside.
  • For sauce:

    • Heat 2 tsp of oil in pan,add garlic,ginger pieces,onions and saute till the onions leave the oil.To this add soya sauce,tomato sauce,red chilli sauce,salt and mix well.
    • To this sauce add the deep fried potatoes.
    • Finally add 1 tsp of cornflour mixed in water and garnish with spring onions and coriander leaves.
    • Goes well with any kind of rotis.

    Bengalgram-coconut curry



    senagapappu kobbari kura


    Bengalgram -coconut curry also called senagapappu kobbari kura is a simple and easy curry to make when u are bored of cooking the regular vegetables  .This goes well with rice and hardly takes 15min to prepare.


    1. Bengal gram – 1cup
    2. Turmeric powder(optional) -1/2tsp
    3. Fresh grated coconut -1cup
    4. Salt to taste

    For Seasoning :

    1.  Oil – 1tsp
    2.  Mustard seeds – 1/2tsp
    3.  Red chilis broken into bits -2 to 3
    4.  Curry leaves – few 


    •  Wash and pressure cook or boil bengal gram in 1 cup water. Drain the excess water if any. Do not through away the water, it can be used in the preparation of rasam or sambar.
    • Heat oil in a wok and add the seasoning ingredients. Add bengal gram and salt. Mix, cover the pan and cook for 2-3 minutes on a low flame. Add grated coconut. If required sprinkle some water.
    • Cook stirring for one more time and switch off the flame. Serve hot with rice or chapati.


      Add 1 teaspoon of lemon juice to the curry if u wish to.
      Can be prepared with onions too.Saute onions before adding bengal gram.
      A pinch of asafoetida can be added to the seasoning, when preparing without onions.