Curry Puffs

Curry Puffs are my one of my favourite ‘anyday, anytime’ snacks. Relishing Curry Puffs on the roads of Hyderabad with Irani Chai was my favourite pass time…especially on a rainy day. Though curry puffs at home taste better, the atmosphere is just not there. I miss those days very much 😦

Anyways, here goes the recipe.

Cooking Time: 45 Minutes

Serves: 3


  • Potato (Aalu, chopped into 1 inch pieces ) – 3 Large
  • Green Peas (optional) – 1 cup (tea cup)
  • Onions (finely chopped) – 2
  • Tomatoes (finely chopped)- 2
  • Ginger Garlic Paste – 1 Tsp
  • Curry Powder – 1 Tsp
  • Coriander Powder – 1 Tbsp
  • Chat Masala – 1 Tsp
  • Chilli Powder – 1-2 Tbsp
  • Turmeric Powder – 1 Tsp
  • Curry Leaves (torn) – 6
  • Cumin Seeds – 1 Tsp
  • Mustard Seeds – 1 Tsp
  • Jus Rol Puff Pasty Roll – 1
  • Oil – 5-7 Tbsp
  • Water – According to Quantity
  • A Pizza Cutter
  • A Kadai


  • Add oil to a kadai and let it heat. Then add mustard seeds and let them splutter. Add cumin seeds and fry them a little…later add curry leaves and fry till they are crispy
  • Now add onions and fry till they are golden brown. Then add turmeric powder, ginger garlic paste and mix.
  • Leave for a couple of minutes and then add tomatoes and mix well
  • One the mixture becomes soft, add curry powder, coriander powder, chat masala and chilli powder
  • Mix well and let it simmer for a couple of minutes on a low flame
  • Now add potatoes, green peas and mix well. Add water to the mixture if necessary….in order to cook the potatoes. I usually do not cook potatoes in a pressure cooker before hand since I absolutely hate washing up 😀 I try to keep utensils to a minimum
  • Once the mixture is partially cooked, turn off the flame and let it cool (very very important)
  • The mixture will be going into the owen, allowing it to cook completely
  • Once the mixture is cool enough, add it to the cut puff rol pieces and tap the openings leaving some gaps in between to let the heat out whilst in the owen

  • Pre-heat owen to 150° centigrade for 5-8 minutes and place the tray with the puffs  in the owen. Leave it for 15-20 minutes but keep checking in between since they cook very quickly.
  • Once the puffs swell up and reach light brown is colour, remove from owen
  • Serve with Maggi Masala Chilli Sauce. Totally Yummy!!!

Pic Courtesy:


Beetroot Fry

Pic Courtesy:

Beetroot is not one of my favorite vegetables….well actually, I tend not to like vegetables that are healthy for the human body 😉 but I am conscientiously trying to prepare more dishes with nutritious veggies. More about beetroot here.


(Recipe Serves 2)

  • Beetroots – 2 (Diced into 1 inch pcs)
  • Onion (medium sized) – 1 (finely chopped)
  • Garlic Cloves – 2 (finely chopped)
  • Red Chili Powder – 1 tsp
  • Salt – According to Taste
  • Turmeric Powder – A Pinch
  • Oil – 2 Tbsp

For Tempering (Talimpu):

  • Mustard Seeds – 1 Tsp
  • Cumin Seeds – 1 Tsp
  • Urid Dal – 1 Tsp
  • Chana Dal – 1Tsp
  • Curry Leaves – 5


  • Add oil to a pan and let it heat. Then add mustard seeds and once they start spluttering add cumin seeds, urid dal & chana dal.
  • Once they turn golden brown in colour and curry leaves and the finely chopped garlic cloves
  • Fry them a little bit and then add finely chopped onion
  • Fry them till they turn golden brown in colour and then add the beetroot pieces
  • Fry the beetroot until the pieces are crispy
  • Turn off the flame and serve with rice or chapthis

Pretty straight forward 🙂

Recipe for Curry Puffs coming up tomorrow.


Potlakaya Talimpu (Snakegourd Tadka)

I have a severe headache but I also want to finish the second half of Harry Potter and the Deathly Hallows. The wierd part is that I haven’t actually read the books published before the final one. I have only watched the movies so I don’t know what happens in the Half Blood Prince. Well anyways, I could never quite understand the wizady, withcy and the magical stuff…They seemed to be so confusing..but the Deathly Hallows is very interesting…and it’s just getting better with every page.

Well anywayz, I quickly logged in to post my first recipe to see if I am any good at it..So here goes.

The recipe for Snakegourd Fry was given to me by my friend Prasuna who is a wonderful cook. I have been bugging her to start her own Food Blog but she is just too lazy 😉 (Sorry Pras).

Potlakaya Talimpu (Boiled Snakegourd Fry)

Preparation Time – 25 Mins

Cuisine – Andhra


  1. A fully grown Snakegourd
  2. Water
  3. 2 Tbsp Oil
  4. Mustard Seeds
  5. Cumin Seeds
  6. Urad Dal
  7. Chana Dal
  8. Dried Red Chillies
  9. Garlic Flakes
  10. Salt to taste

To Grind into a Mixture-

  1. Urad Dal
  2. Chana Dal
  3. Grated Coconut
  4. Red Chillies
  5. 2 Garlic Flakes

Method –

Peel the Snakegourd and cut it vertically into two halves and then horizontally, cutting it into four pieces. Make sure that you remove the seed before cutting the vegetable. Once the seed has been removed, chop the 4 pieces of Snakegourd into small pieces, approximately the size of a garlic.

Place the chopped Snakegourd in a pressure cooker with water and boil it for approximately 10 mins (2 whistles from the PC).

Swtich off the hob and filter out the water using a vegetable sieve.

In the meantime, add 3 tbsps of oil into a frying pan and add mustard seeds, cumins seeds, urad dal, chana dal and a single garlic flake. Fry in medium flame till they reach golden brown in colour.

Then add the chopped Snakegourd pieces into the frying pan and mix. Make sure that the pan is not covered with a lid. Otherwise, there is chance for the already boiled Snakegourd to become into ‘Mashed Snakegourd’. Keep stirring in between and let it fry on a low flame for atleast 10 mins.

While it fries, you can prepare the powder that needs to be added to the Snakegourd.

For the Powder –

Fry Urad Dal, Chana Dla, dry grated Coconut powder and dried red chillied in 1 tsp oil and transfer them into a Food Processor and grind. Make sure that you add only a teaspoon of oil to fry these ingredients.

After a fine powder has been formed, add a single garlic flake to the powder and grind again.

Let the powder cool for a while and then add salt according to your taste and mix.

Finally, add the powder to the Snakegourd fry that has been put aside and mix.

Leave it on low flame for about 5 mins and switch off.

Potlakaya Talimpu is ready to be served, either with Chapathis or Rice

PS: I am still novice when it comes to food photography…but I am learning and hope to improve very soon… 🙂