Friday, July 31, 2009


This is my entry for sanghi's FIL-Ghee Sweets of
  1. Fresh grated coconut-2 cups
  2. Jaggery-1 1/2 cup or according to your taste
  3. Milk powder- table spoons
  4. Butter-2 tablesoons

  1. For this recipe I grounded fresh coconut pieces coarsely(grated consistency)
  2. Heat butter in a pan and add the coconut ,saute until raw smell goes out
  3. add the grated jaggery and mix well
  4. Cook until the mixture thickens and now add the milk powder and mix well
  5. cook until done
  6. grease a plate with ghee/butter and add this cooked coconut mixture and make it even
  7. cool it and cut into pieces.
  8. Put in a box and refrigerate,remains good for 4 to 5 days
  9. Enjoy


Curry leaves are rich in Vitamin E,has more health benefits,with curry leaves we can make rice,pickle,chutney and powders.It helps in hair growth.

  1. Rice-6 cups
  2. Urad dal-2 teaspoon
  3. dhaniya/coriander seeds-2 teaspoons
  4. sesame seeds-1 table spoon
  5. dry red chilis-8 - 10(as per your taste)
  6. Fresh curry leaves-fist ful
  7. Tamarind paste-2 teaspoons
  8. Jaggery-2 teaspoons
  9. Salt-to taste


  1. Oil-1 1/2 table spoon
  2. Cumin-1 teaspoon
  3. Curry leaves-2 teaspoons
  4. Hing/asafoetida-pinch
  5. turmeric-1 teaspoon
  6. Split uraddal-1 teaspoon
  7. chena dal-1 teaspoon
  8. Peanuts-1 tablespoon
  9. Dry red chilis-2 to 3
  1. Roast sesame seeds,dhaniya,uraddal,curry leaves and redchilis with a teaspoon of oil,below you can see the picture.

  1. Cook rice ,cool and set a side
  2. Make the roasted items to a fine paste along with tamarind ,salt and jaggery with some water
  3. Heat oil in a pan make seasoning
  4. add the paste and cook until raw smell goes
  5. add this paste little and mix well to the rice,if you need more you can add( according to the spice level you like)
  6. serve hot.

It is a traditional,healthy and tasty recipe.


Monday, July 27, 2009


Sravanamasam is one of telugu calender month,all the days in this month are good(muhurtham wise) and most of the important events are done in this month,the whole month hindu's worship God by doing Abhishekam and offering nivedyam(pancha baksha paramannam)i.e food offered to God first and that one is eaten as prasadam,one more important occassion celebrated by Hindus are Goddess Laxmi's puja "VARA LAXMI VRATHAM",all the traditional food items sweetsa are offered to God as nivedyam in this month.


  1. Semolina/bombay ravva-1cup
  2. Sugar -1 1/2 cup
  3. Water-3 cups
  4. cardamom powder-2 pinches
  5. Broken cashews-1 table spoon
  6. Raisins/Kissmiss-1 tablespoon
  7. Ghee-1 table spoon

  1. Heat ghee in a pan and add dry fruits,once they attain golden color add semolina and roast well,then set a side.
  2. Boil water in a container and this semolina mixture by constant stirring(to avoid lumps)
  3. add sugar and mix well,cook on low flame until the mixture thickens .
  4. add a pinch of yellow food color if u desire


  1. Medium size carrots -2
  2. Beans -10
  3. Grated coconut-2 tablespoons
  4. oil-3 spoons
  5. Un salted butter-1/2 spoon
  6. Split uraddal-3 spoons
  7. curry leaves-10
  8. Ginger garlic paste-1/2 teaspoon
  9. salt-to taste
  10. red chili powder-1 teaspoon
  11. Subji masala-1 spoon
  12. Turmeric-1/4Th teaspoon

  1. Chop beans and carrot to tiny pieces.
  2. heat oil and butter in a pan and make seasoning.
  3. add the veggies saute well,close the lid cook until tender
  4. once done add ginger garlic paste,chili powder,turmeric,salt,masala,coconut and mix well.
  5. cook till the raw smell of coconut is gone
  6. serve along with pulka


Normally in India ginger garlic paste looks yellow colour,because it depends on the garlic we use,but here due to the green growth in the garlic ,it turns green colour.if we pick the right one it remains normal pale yellowish colour.Some times this yellow color turns to little dark colour to avoid this i shared a tip at the end of the recipe.
  1. Chopped ginger-1 cup
  2. Whole garlic pods-1 cup
  3. Salt-2 teaspoons
  4. Whole lemon-1

  1. Blend ginger,garlic and salt to a fine paste.
  2. add lemon juice and grind little bit.

TIP: Lemon helps to keep the freshness of ginger garlic paste longer,and also avoids discolouring.

salt helps to preserve the ginger garlic paste

Saturday, July 25, 2009


  1. Corn starch-1 cup
  2. Milk-4 cups
  3. Sugar-3/4Th cup
  4. Cardamom powder-2 pinches(optional)
  5. Chopped cashews-1 table spoon
  6. Unsalted butter/ghee-1 to 2 table spoons
  7. Food colour-pinch

  1. In a bowl mix corn starch and milk slowly with out lumps.
  2. Take a pan add the corn starch mixture and switch on the flame,stir constantly with out lumps,add sugar mix well.
  3. Add food colour,cashews,cardamom powder and mix well,now add butter and stir well,
  4. once done transfer to a plate and make even.
  5. cool the mixture,cut into blocks, and serve


This is a healthy powder which can add extra flavour to curries .It is made with healthy ingredients.The recipe as follows

  1. Uraddal- 1 tablespoon
  2. Chenadal-1 tablespoon
  3. Tur dal-1 table spoon
  4. Peanuts-1 tablespoon
  5. Sesame seeds-1 table spoon
  6. Cumin-1 tablespoon
  7. Coriander seeds-1 teaspoon
  8. mustard seeds-1 teaspoon
  9. Methi seeds/fenugrrek seeds-1/4 th teaspoon
  10. cloves-3 to 4
  11. Roasted chena dal/putnalu-1 teaspoon
  12. Dry red chilis-8 to 12
  13. Black pepper corns-2 teaspoons
  14. Turmeric-1 table spoon
  15. Curry leaves-1/2 cup

  1. Dry roast all the ingredients except roasted chanadal on a low-medium heat.
  2. Cool and grind to a fine powder
  3. Transfer to an air tight container and refrigerate.
  4. Add a teaspoon of powder while making fries/curries ,it is good for health


  1. Finley chopped cabbage-1/2
  2. Finely chopped green chilis-3 to 5
  3. dry red chilis-5 to 6
  4. Salt-to taste
  5. Turmeric(optional)
  6. Oil-1 table spoon
  7. split uraddal-1 tablespoon
  8. Chenadal-1/2 teaspoon
  9. cumin-1 teaspoon
  10. Mustard-1 teaspoon
  11. Curry leaves-10

  1. Heat oil in a pan and make seasoning
  2. Add red chili's and green chili's fry well
  3. Add cabbage,cook on medium flame fry until done
  4. Sprinkle salt and cook for 2 minutes
  5. serve with steamed rice ,tastes well with pulka

Friday, July 24, 2009


Irani samosa and irani chai are famous hyderabadi snacks,the recipe as follows.


  1. wheat flour-1 cup
  2. all purpose flour/maida-1cup
  3. salt-pinch
  4. oil-1 1/2 teaspoon
  5. oil-for deep frying


  • Mix all ingredients together ,add some water and make a soft dough.
  • Let it rest for 3o minutes.
  • Divide dough into balls,roll each dough like thin chapathi and just heat on tawa both sides,no need to cook,it helps to attain stiffness.
  • Repeat the same process for remaining balls.
  • Once the are done cut each chapathi into 3 pieces (look like ribbons)
  • No need to adjust the borders neatley,you can easly roll out to a cone.



Maida-2 tablespoons

Water-2 to 4 spoons

Mix together and make to a fine paste

  1. flat rice/rice flakes/poha-1 cup
  2. Chopped onion-1cup
  3. Cilantro-2 table spoons
  4. Dhaniya powder-1/4Th teaspoon
  5. Amchur-2 pinches
  6. red chili powder-1 teaspoon
  7. Salt-to taste
  8. Chat masala powder-1 teaspoon


  • Mix all the ingredients with hand in a bowl,after few minutes onion release moisture and make the rice flakes wet.


  • Take each ribbon and apply the maida paste all over . fold it like a cone .
  • stuff the flake mixture seal the edges (apply some more maida paste while sealing if needed)
  • deep fry in oil on low-medium flame

Thursday, July 23, 2009


Dr manthena Sathyanarayana raju Recipe



  1. moong dal-1/2 cup
  2. tamarind paste-3 to 4 teaspoons
  3. Chopped green chilis-1 table spoon
  4. Chopped garlic-2 table spoons
  5. salt-to taste
  6. Turmeric-1/2 teaspoon
  7. Cilantro-1 table spoon
  8. Sun dried chilis-6 to 8
  9. Oil-2 teaspoons
  10. Cumin-1/2 teaspoon
  11. Mustard-1/2 teaspoon
  12. Curry leaves-10

  1. Pressure cook moong dal with some water until good paste
  2. Add the tamarind paste and turmeric with some water to the dal mixture , mix well.
  3. heat oil in a pan make seasoning,add both chili's,curry leaves and garlic,fry till light garlic turns light brown
  4. add this mixture to dal,and cook until done,garnish with cilantro and enjoy with steamed rice.
  5. if you don't have sun dried chili's add dry red chili's.


  1. Dosa batter-1 ladle spoon
  2. Raw Egg-1
  3. Dhaniya powder- 1/4Th teaspoon
  4. red chili powder-2 pinches
  5. Pepper powder-1 pinch
  6. Cilantro-1/2 teaspoon
  7. Salt-pinch

  1. Spread a ladleful of batter on a tawa in a circular form.
  2. let it rest for few seconds now spread the raw egg all over the dosa,sprinkle all the powders and cilantro.
  3. Apply oil and cook until done.



  1. Medium boiled corm/arby- 6
  2. Crushed Garlic pods- 6 to8
  3. Sabji masla-1/2 teaspoon
  4. Dhaniya,coriander seed powder-1 teaspoon
  5. Salt -ot taste
  6. Red chili powder-1 teaspoon
  7. oil- 4 to 5 table spoons
  8. Hing-pinch
  9. Cumin-1/2 teaspoon
  10. Mustard -1/2 teaspoon
  11. Split urad dal-1 table spoon
  12. Hing -pinch

  1. chop arbi's into circles,apply masala powders, chili powder, salt, and turmeric and mix well.
  2. Heat oil and make seasoning, add the arbi mixture and fry until crisp
  3. Enjoy with steamed rice.


We all know masala dosa a famous south indian breakfast,offcourse world famous.It is done in 3 process, Making dosa,applying masala all over the dosa,stuffing the alu curry and rolling it.Then served with sambar and coconut chutney.Today I made masala dosai.


  1. Urad dal-1 cup
  2. Raw rice-3 cups
  3. Methi,fenugreek seeds-1/2 teaspoon


Soak all the ingredients together in water overnight and grind to a fine paste .Ferment for 8 hours.I usually use one day old batter to get nice tasty dosa.

Add salt to the batter,heat tawa spreat a ladleful of batter all over the pan,apply oil and roast.this is called sada dosai


INREDIENTS: chopped onions-1/2 cup

Redchili powder-1/4th teaspoon

Ginger garlic paste-1/4th teaspoon

Tamarind juice-1/8Th teaspoon

Salt-to taste

METHOD:Grind all ingredients together coarsely.Adjust masala according to your taste.

2.Once u make dosa ,spread masala all over ,below you can see the picture.


  1. Boiled alu medium size-2
  2. Finely chopped onion-2 table spoons
  3. Finely chopped green chilis-2 teaspoons
  4. Salt-to taste
  5. Turmeric-1/4Th teaspoon
  6. Ginger garlic paste-1/2 teaspoon
  7. Sabji masala/dhaniya powdr-1/2 teaspoon
  8. oil-2 table spoons
  9. cumin-1/2 teaspoon
  10. Mustard-1/2 teaspoon
  11. Split uraddal-1 teaspoon
  12. Curry leaves-2 teaspoons


  1. crush potatoes with hands and set a side
  2. Heat oil in Pan and make tempering,add chili's and onions fry well.
  3. Add turmeric,masala,salt mix well.
  4. now add potatoes cook until done.Garnish with cilantro

Once the masala dosa is done ,stuff curry in the middle as shown in the figure

  1. Roll in desired shape and serve hot with sambar and coconut chutney

Tuesday, July 21, 2009


I brought this from my home in makes this in every summer, she stuff the masala (combination of uraddal,dhaniya and mustard seeds along with butter milk) in the chili's and dry them in the sun for 3 to 4 days.once turn completely brown they can be stored in a container and used all over the year.In the same way she makes yellow cucumber, plane chili's,tomatoes,rice flour vadiam ,lobia vada etc;Just we have to fry in hot oil for few seconds and can be served.They really tastes great with lentils and rice.....................


This is a traditional Andhra recipe made with raw tamarind sauce and sesame seed powder which I learned from my Mom,generally it is served with kichidi/pongal(ven pongal) and steamed rice.

  1. Baby okras/mini okras- 10 to 15
  2. green chilis chopped-2
  3. onion- 2 teaspoons(optional)
  4. Tamarind paste-3 table spoons
  5. Dry roasted sesame seed powder-4 to 5 teaspoon
  6. Red chili powder-1/4 Th teaspoon
  7. Turmeric-1/8Th teaspoon
  8. sugar powder-3 teaspoons
  9. salt-to tatse
  10. oil-2 table spoons
  11. Cumin-1/2 teaspoon
  12. Mustard-1/2 teaspoon
  13. curry leaves-10

  1. Slit okras in the middle, and chop the green chilis
  2. Heat oil in a pan and make seasoning,add okras, green chilis then close the lid and cook until soft.
  3. In a bowl add tamarind paste and some water mix well.
  4. Add red chili powder, turmeric, salt , sugar , sesame seed powder and mix well.
  5. To this add the cooked okras, add raw onions and serve hot.


  1. Ridge gourd medium size-3
  2. Medium size onion-1
  3. Green chilis cerrano-2 to 3
  4. garlic pods-2 to 3
  5. turmeric-1/4Th teaspoon
  6. Salt-to taste
  7. dry grated coconut-2 teaspoons
  8. oil-2 to 4 teaspoons
  9. Curry leaves-10
  10. Mustard seeds-1/2 teaspoon
  11. cumin-1 teaspoon

  1. Peal the skin of ridge gourd and chop into pieces
  2. chop onion into fine pieces.
  3. heat a pan add ridge gourd pieces,onion, green chili's with some oil and close the lid,cook until they are soft.
  4. now pick the green chili's add to the blender along with coconut,turmeric,garlic to a fine paste,finally add the cooked mixture once again blend coarsely.
  5. make seasoning and to the chutney.
  6. enjoy with steamed rice or pulka.


Pongadalu a traditional andhra recipe made with dosa batter ( adding onion seasoning), a special pan is used to make this recipe. Use 3 cups of rice with 1 cup uraddal and 1/2 teaspoon methi seeds soaked in water overnight and grounded to a fine paste and ferment for 8 hours.

  1. Dosa batter
  2. Chopped onions-2 cups
  3. Chenadal-2 table spoons
  4. Ginger garlic paste-1 table spoons
  5. Green chili paste-2 table spoons
  6. Oil- 3 tablespoons
  7. Cumin seeds-1 teaspoon
  8. mustard seeds-1 teaspoon
  9. Chopped Curry leaves-1/4th cup
  10. Soda-1/8Th teaspoon
  11. salt-to taste

  1. Soak chanadal in water for 1 hour.
  2. heat oil in a pan and cumin seeds and mustard seeds, curry leaves , ginger garlic paste,green chili paste saute
  3. add onions and chanadal ,cook until onion's turn translucent.
  4. Now add this mixture to the batter along with soda and salt.
  5. Heat the pan add 1/4Th teaspoon of oil in each one and pour the batter
  6. fry on both sides and serve hot


Henna/mehandi for ashadamasam(ashadam-July, masam- month),traditionally in andhra in the month of July every lady applies henna for the hands.Usually we use fresh henna leaves and make the paste traditionally,but now a days every one use readymade mehandi cone.


  1. Medium size okra's - 10 to 12
  2. Oil-for deep frying
  3. Redchili powder-1/2 teaspoon
  4. Salt-to taste
  5. Dry coconut powder-1 table spoon
  6. Cumin/jeera-1/4th teaspoon
  7. Garlic medium pods-2

  1. Make slit in the middle of okra's and deep fry in oil
  2. Blend coconut,red chili powder,cumin,garlic and salt then blend to a fine powder.
  3. Stuff the masala in okra's then serve

Saturday, July 18, 2009


Today in the kitchen i thought of cooking some thing different with rajma and black uraddal, and I made a gravy with butter ,it came out very good,I used all the healthy ingredients in this recipe.I am sending this healthy recipe to Sunday Snacks-Spill the bean guest hosted by priya of and also to MLLA-13Th helping guest hosted by sunshinemom , event started by susan of

  1. Rajma/red kidney beans: 1/2 cup
  2. Black moongdal/black uraddal-1/2 cup
  3. Butter-4 table spoons
  4. Kasuri methi-1/2 teaspoon
  5. Mint leaves chopped-2 teaspoons
  6. Finely chopped onion-1/2 cup
  7. Finely chopped tomato-1 medium
  8. Green chilis chopped lengthwise-4 to 6
  9. Chole masala powder-1/2 teaspoon
  10. Subji masala powder-1 teaspoon
  11. Turmeric-1/4Th teaspoon
  12. Red chili powder- 1 teaspoon
  13. Jeera/cumin-1/2 teaspoon
  14. Mustard-1/2 teaspoon
  15. Cilantro-3 teaspoon
  16. Ginger garlic paste-1 teaspoon
  17. Salt-to taste

  1. Soak rajma and uraddal overnight in water
  2. Drain the water and pressure cook together for 4 to 5 whistles or until it becomes nice paste.
  3. Heat 2 teaspoons of butter and add cumin seeds,mustard seeds,turmeric crushed kasuri methi and mint leaves.
  4. once they splutter add green chili's ,ginger garlic paste,and onions.fry until onions turn to a nice golden add the chopped tomatoes and saute well.
  5. Add chole masala powder and saute well.When tomatoes gets cooked all the rajma mixture ,then add some water.
  6. When rajma reaches boiling point add remaining butter, red chili powder,salt and subji masala powder.stir well
  7. Garnish with cilantro and simmer it for 10 minutes.
  8. Serve hot with rumali roti/tandoori roti


We have multiple options of making rice varieties,presentation is very important for any kind of dish that too it's very difficult to satisfy kids,they need attractive,colorful and tasty food.So here is a recipe with all these 3 points i.e; gobi manchurian fried rice, I am sending this rice recice for CKF-Healthy Lunch Recipes guest hosted by Neha of event hostedby Sharmi of

  1. Basmathi Rice-2 cups
  2. Gobi florets/cauliflower florets-2 cups
  3. Maida/self raising flour/all purpose flour-2 spoons
  4. Cornflour-4 spoons
  5. Red food color-pinch
  6. Yellow food colour-pinch
  7. Pepper powder-1/2 teaspoon
  8. Salt-to taste
  9. Red chili powder-1/4Th teaspoon
  10. Finely chopped onion-1
  11. Slitted and chopped green chilis -6
  12. Pepper powder-1 teaspoon
  13. Salt-to taste
  14. Oil-for deep frying
  15. Tomatoes-for garnishing
  16. Cilantro-2 table spoons
  17. Ginger garlic paste-1 teaspoon

  1. Cook rice by adding 4 cups of water and 1/2 teaspoon of oil, once done cool and set a side.
  2. Now take a mixing bowl add the flours,1/2 ts pepper, salt,red chili powder some water and make batter.Divide this into two equal parts.
  3. For the first batter add red food color and for the second yellow food color.
  4. TIP: If you think adding food color is bad, then add saffron diluted in warm milk instead of red food color and turmeric instead of yellow food color.
  5. Dip the florets in the liquid and deep fry in oil.
  6. Now heat 2 table spoons of oil add ginger garlic paste,green chili's, onion fry till it turns golden brown.
  7. Now add the pepper powder,salt and manchurian florets,toss well.
  8. Make sure they are not broken .
  9. Add the rice,toss the bowl it helps in mixing the ingredients properly and avoids breaking of the manchurian florets.
  10. Garnish with cilantro,and serve with raitha
  11. I think you really impress your family members with this colourful rice especially kids.

Thursday, July 16, 2009


  1. Rice-2 cups
  2. Uraddal-2 teaspoons
  3. Pepper powder-1/4th teaspoon
  4. Roasted sesameseed powder-2 1/2 teaspoons
  5. Dry coconut powder-2 teaspoons
  6. Roasted curry leaves-1 teaspoon


  1. Garlic ghee-2 tablespoons
  2. oil-2 teaspoons
  3. Cumin-1/2 teaspoon
  4. Dry red chili's-4 to 5
  5. Mustard seeds-1/2 teaspoon
  6. Split urad dal-1 teaspoon
  7. Chanadal-1 teaspoon
  8. Salt-to taste
  9. hing-pinch
  10. Chopped Green chili's -2 to 4 spoons

  1. Cook rice ,cool and set a side.
  2. Roast urad dal and coconut powder
  3. Grind uradal, coconut ,pepper powder,sesame seed powder,curry leaves to a fine powder
  4. Heat garlic ghee in a pan and make seasoning, add green chili's,salt and rice saute for few minutes and add masala and mix well.
  5. serve with raitha

Wednesday, July 15, 2009


Hei do you like this ,its my favourite wall design,i collected it from a shop at my home town when Ivisited India last year.Basically its a patchwork machine embroidery with a special fabric made of cotton,and a touch of mirror and kashmir work, chain stich.



This is a wall display of my living room ,it's all thread work filled with sequence and beads,i used some plastic mirrors to high light the ladies.Looks so colorful as i used different threads and various kinds of beads.


This pickle is made of red sorrel leaves, and lasts more than 6 months when refigirated. And we know that most of the pickles has got measurements for the ingredients,but it's an exception for this pickle,so simple which I learned from my mom.

  1. Sorrel leaves/gongura- 10 bunches
  2. fenugreek seeds/methi seeds-1/4th teaspoon
  3. Dry red chilis cut length wise-8 to 10
  4. Salt-to taste
  5. Oil-1/4Th cup
  6. Roasted cumin fenugreek powder-1/8th teaspoon
  7. Turmeric-1/8th teaspoon
  8. Chopped garlic-6 pods
  9. red chili powder
  10. Hing-2 pinches
  11. Urad dal-1 teaspoon
  12. Chana dal- teaspoon

  1. First heat dry kadhai on a low-medium flame,and add sorrel leaves then stir continuously in such a way that it will become thicker,cook until done
  2. To this add turmeric,red chili powder,salt,cumin fenugreek powder,salt and mix well
  3. Now heat a pan with oil,to this add urad dal, chana dal, fenugreek seeds,dry chili's, garlic and the seasoning.
  4. Add pickle to this oil mixture and fry well ,cool and store in a dry container
  5. Enjoy with steamed rice.

Tuesday, July 14, 2009


  1. Karela-4
  2. Finely chopped onion-1/2 cup
  3. Chopped green chilis-2 teaspoons
  4. tamarind paste- 2 to 3 tablespoons
  5. Oil-2 tablespoons
  6. cumin-1/2 teaspoon
  7. fenugreek seeds/menthulu-10 to 15
  8. Mustard-1 teaspoon
  9. Dry chilis-6
  10. CrushedGarlic pods-3 to 4
  11. Roasted chana dal powder-2 teaspoons
  12. Jaggery- small piece
  13. Paprica-1/8Th teaspoon
  14. Salt-to taste
  15. Turmeric-1/8th teaspoon

  1. Wash and peal the skin of karela,cut into big cubes and set a side
  2. Microwave karela in water added with 2 to 3 spoons of salt,cook until they are soft.
  3. Heat oil in a pan add cumin,mustard,fenugreek curry leaves,dry chili's, crushed garlic .Once they become light brown add chopped green chili's and onion.Cook until onion turns to light brown .
  4. Dilute roasted chanadal powder by adding some water.
  5. now add tamarind paste,once it starts boiling add roasted chanadal powder liquid and mix well.
  6. Now add karela, jaggery,paprika and turmeric.
  7. Adjust salt,don't add more as already we added while boiling karela's in microwave.
  8. Cook until done,serve hot with steamed rice or chapathi.


LASSI-Cool delight for a hot summer,it's so hot over here so I made sweet lassi today,Lassi means drink made of curd/yogurt.It is made in fruit flavours,namkeen(salt),masala lassi .And it is named in different names based on the consistency.The recipe is as follows

  1. Thick curd-12 teaspoons
  2. Sugar powder-8 to 10 spoons
  3. Ice cubes-2 to 3
  4. Salt-pinch

  1. Blend all the ingredients together and serve chilled.


Dosa is a delicious
south Indian breakfast recipe, which can be made in many varieties, and i tried it with bottle guard and came out really good ,it's so simple and easy to make.There are only few recipes with bottle guard so I tried out differently.This is my entry for

  1. Rice-1 cup
  2. Bottle gourd pieces-2 cups
  3. Green chili paste-1 1/2 table spoon
  4. Ginger garlic paste-2 teaspoons
  5. cumin/jeera-1 teaspoon
  6. Salt-to taste
  7. Chopped onions-1 cup
  8. Oil
  1. Soak rice for 5 to 6 hours in water,in this recipe i used sona masuri rice.
  2. Peal the skin of bottle guard and chop into pieces
  3. First drain the water from rice,and grind to a fine paste,and now add bottle guard pieces,ginger garlic paste,cumin and then blend.
  4. No need to ferment the batter for this recipe and we can make dosa's immediately.
  5. Bottle guard is a water content vegetable,so you need not add water.
  6. Once the batter is ready add salt and mix well.
  7. Heat tawa spread 1 tea spoon of oil and a ladle full of batter.
  8. Garnish with onion and pour some more oil,close the lid for few seconds
  9. Now flip the dosa and cook for some more time.
  10. Mini bottle bottle guard dosai are ready to serve.

Monday, July 13, 2009


These crispy crackers can be used in many ways and a basic food item used in every chaat.Iremember Hyderabad's the crowdyGokul Chaat,my god a small and much crowdy place,its famous for basic takes minimum 1/2 hour to get ordered item.i love it very much.mainly the papdi chaat and the panipuri(golgappa),so here onwards i want to share chaat recipes of my knowledge.And this is the first item.This crackers are used in samosa chaat,ragada,cutletand almost every thing.Let me explain them in future posts.The dough for this papdi recipe is also used for making samosas (IIbig size,stuffed with alu curry). This my entry for EC's for the event "WYF-snack".


  1. Un salted butter-2 tablespoons
  2. Ajwain/carom seeds/vamu/omu-1 teaspoon
  3. All purpose flour/self raising flour/maida-2 cups
  4. water-to knead the dough
  5. Salt- to taste
  6. Oil-for frying

  1. Add butter and carom seeds to a mixing bowl,and mix well..
  2. Now add the maida and mix thoroughly,now add salt and some water,knead to soft and firm dough (in the consistency of puri dough)
  3. Now close the lid.let it rest for 20 minutes.
  4. now Divide the dough into portions.
  5. make big chapathi, make holes with fork on this chapathi.
  6. Cut into small circles with cookie cutter or bottle cap
  7. Fry in oil,cool and store it in air tight container.


This recipe goes to sanghi from hosting current event FIL- brinjals .

  1. Egg plant long variety( hansel)-2

  2. Finely chopped onion-1 cup

  3. Finely chopped tomato-1 cup

  4. Oil- 1 table spoon

  5. Ginger garlic paste-1/2 teaspoon

  6. Peanuts-2 table spoons

  7. Mustard seeds-1/2 teaspoon

  8. Cumin seeds-1 teaspoon

  9. Dry coconut powder- 2 to 3 teaspoons

  10. Dhaniya powder-1 teaspoon

  11. Sabji masala-2 teaspoons

  12. Red chili powder-1 1/2 teaspoon

  13. Salt -to taste

  14. Cilantro-2 table spoons

  15. Turmeric-1/4th teaspoon

  1. Heat oil in a pan and make seasoning.Now add ginger garlic paste and onion

  2. once onion turns nice brown add eggplants,stir well and close lid.

  3. this variety of egg plants cook much faster so keep an eye on it.

  4. now add the tomatoes and cook well.

  5. Add masala, dhaniya powder,turmeric,red chili powder salt,coconut powder.mix well cook for few minutes,garnish cilantro.

  6. Enjoy with steamed rice.


  1. Flat rice/poha/atukulu-6 cups
  2. Mustard seeds-1/2 teaspoon
  3. cumin-1 teaspoon
  4. Whole dhaniya/coriander seeds-2 teaspoons
  5. Sesame seedsw/til/nuvvulu-1 table spoon
  6. Peanuts-3 to4 tablespoons
  7. turmeric-3/4th teaspoon
  8. Salt-to taste
  9. Oil-2 table spoons
  10. Curry leaves-10 to 16
  11. Black salt/nalluppu/kala namak- 1/th teaspoon(optional)

  1. Micro wave rice flakes for few 2 to 3 minutes,until they are crispy.
  2. now heat oil in a pan,and season all the ingredients.
  3. Add rice flakes mix well.Enjoy
  4. Store in air tight container.

Sunday, July 12, 2009


  1. Potatoes-2
  2. medium size tomatoes-2
  3. Green chili's-4 to 5
  4. Medium size onion-1
  5. capsicum-1/2
  6. Carrot-1 large
  7. Broccoli-15 to 20 florets
  8. Cilantro-for garnishing
  9. Maggi noodles-4 blocks

  1. Chop all the veggies and set a side.
  2. Heat oil in a bottomed pan,add green chili's and onion fry well.
  3. Now add the remaining veggies, saute well.
  4. Add 2 masala packets and some salt, mix well till all the veggies are coated well.
  5. Now add the water and boil.
  6. add noodles cook until done.

Serve hot with ketchup


We all know that iron(Fe) playa an important role in improving haemoglobin(blood level), beets and jaggery are rich in iron,so i made laddu's with this combination, a healthy and tasty sweet,Imake this laddus very often which are rich in iron .The recipe as follows.

  1. Grated beets-1 1/4 Th cup
  2. Suji-1 table spoon
  3. Grated jaggery- 1 cup
  4. Cardamom powder/ilaichi powder- 1/4 Th teaspoon
  5. Butter-2 table spoons+ 1/2 teaspoon

  1. Heat ghee or unsalted butter in a pan,add ravva/suji/semolina and roast till it attains light
    brown colour.
  2. Now add grated beets and cook until raw smell goes and become soft,stir the pan continuously.make sure the mixture is not burnt.
  3. Now add the grated jaggery and mix well until it melts.
  4. Stir continuously until the mixture thickens.
  5. Add the cardamom powder and mix well.
  6. If you are not able to make laddu's don't worry, just once again heat the mixture on low flame and stir for some time.
  7. Cool the mixture,apply butter to your palms and make laddu's.This helps to avoid stickiness of the mixture to your palms.
  8. After some time garnish with cashew.
  9. Yummy beet laddu's are ready to serve.

Saturday, July 11, 2009


  1. Puffed rice-12 cups
  2. Finely chopped onion-1 cup
  3. Chopped cerrano peppers-2
  4. Oil-2 table spoons
  5. Mustard seeds-1/2 teaspoon
  6. cumin seeds-1 teaspoon
  7. Split urad dal-1 table spoon
  8. Chena dal-1 teaspoon
  9. Peanuts-2 table spoons
  10. Salt-to taste
  11. Tamarind paste-1 1/2 to 2 1/2table spoons
  12. Roasted chanadal powder/putnala pappu podi-1/4th cup
  13. Turmeric -1/2 tea spoon

  1. Wet puffed rice,press excess water with hands,and set a side.
  2. Heat oil in a pan and add the seasoning.
  3. Add chili's and onion,once onion turn translucent add tamarind paste, salt and turmeric.Mix well and cook for 5 minutes.
  4. Now add the puffed rice and mix well.
  5. Finally add roasted Chanadal powder and mix,serve hot

Add ingredients according to your taste.


  1. Grated beets-3 medium size
  2. Dry red chilis- 10
  3. Whole dhaniya-2 teaspoons
  4. Split urad dal-2 +1 teaspoon for seasoning
  5. Cumin/jeera-1/2 teaspoons
  6. Garlic pods-5
  7. Salt-to taste
  8. Tamarind paste-1 teaspoon
  9. Turmeric-1/8Th teaspoon
  10. Curry leaves-10
  11. Oil-3 table spoons
  12. Hing(asafoetida)-pinch
  13. Dry chilis-2

  1. Heat 2 table spoons of oil in a pan add grated beets and salt fry well,close lid and cook,stir well in between,once done set it a side.
  2. Heat 1 teaspoon of oil in a pan and roast uraddal,dhaniya and chili's separately and set a side.
  3. Now place them in the blender along with garlic,turmeric and tamarind juice then blend to fine powder,then add the fried beets mixture and once again blend to a fine paste
  4. Now heat oil in a pan add cumin,split urad dal,curry leaves few dry chili's and hing,once done add to the above chutney.
  5. Serve with steamed rice.


Vada itself is a delicious food which can be made in many varieties i.e; instant vadas and also the normal vadai which we make with urad dal.Today Imade vadas with all protein rich ingredients by adding some masala,it came out very delicious . hubby also appreciated me..In most of the families we can see people hate to eat beans directly so we have to try different recipes and make them to eat,as proteins are more essential component to the body buildup internally. Now a days most of us have some knowledge about healthy diet from various sources like browsing net,doctors guidance,nutritional books etc so cook healthy,eat healthy. I am thankful to priya of for hosting the wonderful event Sunday Snacks-Spill the beans ,so this is my entry to her blog.The recipe as follows

  1. Chana dal- 1/4 th cup
  2. moong dal- 3/4 th cup
  3. Moong sprouts-1/2 cup
  4. Finely chopped spinach-2 cups
  5. Finely chopped mint-1 table spoon
  6. Finely chopped onion-1cup
  7. Green chili paste-2 table spoons
  8. Ragi flour-1/2 cup
  9. Rice flour-1 cup
  10. Subji masala-1 teaspoon
  11. Dhaniya powder/coriander seed powder-2 teaspoons
  12. Salt-to taste
  13. Sesame seeds-1 1/2 table spoon
  14. Cumin seeds-1/2 teaspoon
  15. Pepper powder-1 teaspoon
  16. Ginger garlic paste-1 teaspoon
  17. Oil- for frying

you have to do some preparations before making vadas
  1. Soak the dals in water for 2 hours
  2. Chop spinach and mint very finely and wash well then set a side on a news paper their should be no water remained
  3. After 2 hourstake the dal mixture and drain out the water completely then place them on a paper towel.
  4. Mix the flours and set a side


  1. Take 2 table spoons of dal and set a side.
  2. Now take a jar add the lentils,moong,Green chili paste,masala powders,ginger garlic paste then blend to a fine paste a little bit coarse.
  3. In a bowl add the blended mixture, spinach,mint,sesame seeds,cumin(jeera),salt and mix well.Make them into two portions it helps to make vadas uniform texture in all frying batches.
  4. Now take the first portion add some flour mixture,just to bind the mixture,adjust salt ,make vadas and deep fry in oil.
  5. now repeat the same process and fry the vadas.
  6. Serve hot with ketchup or chutney.

Friday, July 10, 2009


peanut/ground nut is an important condement almost used all over the world.Most of the Indians use peanut oil for their cooking.Ground nut belong to leguminosae family i.e; grown under the ground.Scientifically it is named as "Arachis hypogaea". peanut has more fat content.G soak groundnut overnight and eat rawly in the morning,it has more medicinal values.The shell of peanut contains 2 pods and some time 3 pods.India also produces larger quantity of peanuts.Today I am sharing "spicy peanut powder"(palli podi) which is my entry for the event hosted by Pavani(JFI-peanuts )for aug 2009 of cooks-hideout and also goes for Indira .

  1. Peanuts-1 1/2 cup
  2. Dry red chilis-6 to 9
  3. Roasted dhaniya/coriander seeds-2 teaspoons
  4. Roasted jeera-1 1/2 teaspoon
  5. Garlic pods-2 to 3
  6. Salt-to taste
  7. Turmeric-1/8th teaspoon


  1. Dry roast peanuts and set a side
  2. Heat 2 teaspoons of oil and roast cumin,dhaniya and dry chili's to a nice golden brown.
  3. cool all the ingredients.
  4. blend peanuts to a fine powder and set a side
  5. Blend all other ingredients to a fine powder.
  6. now add the peanut powder and again grind to a fine powder.

Can be enjoyed with breakfast and also with rice


  1. Finely grated tindora-1 cup
  2. Oil-for deep frying
  3. Dry coconut powder-1/2 teaspoon
  4. Red chili powder-1/8th teaspoon
  5. salt-to taste
  6. Peanuts-1 table spoon

  1. Chop tindora as shown in the picture,as thin as possible it helps in fast frying also absorbs less oil.
  2. Also fry peanuts in the oil
  3. Mix all the powders in a bowl and combine with tindora and peanuts.enjoy


Soya bean is only legume which got lot of protein as it contain essential amount of amino acids .Soya is in many forms like soya milk,whole soya,mealmaker,tofu etc., so vegetarians should add tofu in their daily diet,soya take much time to germinate .it is a perennial plant grown all over the was mainly cultivated in china and now all over the is also used to make soya sauce.

  1. Grated firm tofu-1/2 block
  2. Chopped beans-1/2 cup
  3. Chopped carrots-1 cup
  4. Finely chopped onion-1/2 tablespoon
  5. Salt-to taste
  6. Red chili powder-1/2 teaspoon
  7. Subji masala powder-1 teaspoon
  8. Minced garlic-1 teaspoon
  9. Oil-2 tablespoons
  10. Cumin seeds-1/4 th teaspoon
  11. mustard seeds-1/2 teaspoon
  12. Urad dal-2 teaspoons
  13. Un salted butter-1 table spoon

  1. Heat oil in a pan add cumin,mustard and urad dal once they turn brown add onions ,carrots and beans,don't add water
  2. Close the lid and saute well in between
  3. make sure they are not burnt.
  4. now add grated tofu,stir for 10 minutes,then add masala,red chili powder,salt and mix well.
  5. Now add garlic and butter,cook until butter gets melted.
  6. Serve hot with pulka or rice
  7. people who hates tofu will surely love it by tasting this recipe.


Water melon is rich in vitamin C, and contains 92% of water.It can be used in making juices, and smoothies.Some people make juice by adding some preservative and use it for whole summer,they store it in a clay pot which has natural cooling effect.Sources say there are 1200 varieties of water melon.It give special look in fruit carving.Seeds are powdered and used for thickening gravies and also used for garnishing sweets.


  1. Water melon-small block
  2. Black pepper powder- pinch
  3. Red chili powder-pinch
  4. Salt-pinch
  5. Sugar-pinch
  6. Mint leaves-to garnish

  1. Place the water melon block in a plate
  2. Sprinkle all the powders
  3. Garnish with mint
  4. serve chilled

Thursday, July 9, 2009


This recipe is very old which i learned from my mom and motherinlaw,a tasty and traditional recipe.Bottle guard helps for dieting people a lot., I read it from a yoga book.

  1. Grated bottleguard-1 cup
  2. Rice flour-3 cups
  3. Hot boiling water-1/2 cup
  4. Ginger garlic paste-1 1/2 teaspoon
  5. salt-to taste
  6. Sesame seeds-2 table spoons
  7. Green chili paste-2 1/2 teaspoons
  8. Turmeric-1/4th teaspoon
  9. Oil
  1. Peal the skin of guard and grate it,i prefer tender one
  2. Water should be extremely hot
  3. Take a vessel add all the ingredients, mix well with spatula
  4. if water added is more then add some more rice flour,or if it is less then add some more water.
  5. Quantity of water depends on the bottle guard you prefer.
  6. Dough should be medium,watch out while pouring the water.
  7. now make roti on a sheet .Apply oil to your hands to make roti easy
  8. Heat a tawa,add teaspoon of oil then place the roti
  9. Fry on both sides just like pulka and serve hot.

TIP: Adding hot water to this helps in binding of flour to a good dough.

Wednesday, July 8, 2009


Its really hot out, side.summer and time to make mango pickle avakaya.ilearned this pickle from my mom.Really it tastes very delicious,even i lick my fingers after finishing the rice.This pickle lasts more than a year.

  1. ChoppedGreen and sour mangoes -6 cups
  2. Oil-1 cup
  3. 3 mangoes red chili powder-1 cup
  4. Salt-1 cup
  5. Fresh mustard powder-1/2 cup
  6. Fresh garlic pods small-2o
  7. Roasted jeera fenugreek powder-1 teaspoon
  8. Cumin seeds/jeera-2 table spoons
  9. Mustard seeds-2 tablespoons
  10. Hing-1/8Th teaspoon
  11. Fenugreek seeds/menthulu-1/2 teaspoon
  12. Black chena/kala chana-2 teaspoons

  1. Soak fenugreek seeds and chana in water for 2 hrs,drain water.Now place them on a paper towel,and let it dry.
  2. Make sure water is gone completely.
  3. Now heat oil in a pan and make seasoning,then close the lid.let the oil cool.
  4. Now mix all the powders in a dry container.
  5. Add the oil and mix well.
  6. Now add mangoes,fenugreek and chena,garlic pods.Pickle will be ready in 2 to 3 days.You can feel the sour taste of mango in the gravy
  7. Store it in glass jar
Please use the same cup(measured for mangoes) for all other ingredients


Brinjal is sucha wonderful vegetable which can be cooked in many varieties,i cook almost 15 to 20 types.This is an old recipe learned from my mom,even my motherinlaw makes this recipe.A very delicious recipe which goes well with pulka,rice,paratha any thing.http://sanghi-tastybites.blogspot.comThis recipe goes to sanghi's FIL-brinjals.

  1. Purple brinjals-10 to 12
  2. Oil-4 to5 table spoons
  3. DRy coconut powder-2 tablesoons
  4. Red chili powder-1 table spoon
  5. Salt-to taste
  6. Garlic pods medium-2
  7. Cumin seeds-1 teaspoon
  8. Turmeric-1/8Th teaspoon

  1. Grind all the powders along with garlic,then the masala is ready.
  2. Now remove the stalks of brinjal
  3. Make + mark with knife on brinjals inorder to stuff masala and place them in saltwater.
  4. Heat oil in a pan add the brinjals,close lid.Make sure they are not burnt
  5. Cook until it turns soft
  6. Cool it and stuff the masala.
  7. Enjoy with chapathi or rice.


  1. Raw eggs-5
  2. Onion medium-1
  3. Ginger garlic paste-1 teaspoon
  4. Salt-to taste
  5. Reed chili powder-1 teaspoon
  6. Turmeric powder-1/4Th teaspoon
  7. Garam masala powder-1/2 teaspoon
  8. Dhaniya/coriander seed powder-1/4Th teaspoon
  9. Oil- 2 table spoons
  10. Mustard seeds-1/4 Th teaspoon
  11. Cumin seeds-1 teaspoon
  12. Curry leaves- 10

  1. Heat oil in a pan add mustard seedsw,when it crackles add jeera a nd curry leaves.Then add inger garlic paste and onions.
  2. When onion turns translucent add all powders ,cook for few minutes.
  3. Now pour the egg mixture,cook on slow flame.
  4. Once dene serve hot with pulka or paratha


Garlic has got lot of medicinal values ,which mainly helps in controlling cholestrol when eaten raw,so include raw garlic in your daily diet.Also add garlic in curries.I used raw garlic in this recipe.And this is a very old(grandmaa recipe)recipe which i learned from my mom.Its very tasty and also very spicy.

  1. Raw garlic cloves-2
  2. Ripened chilis-3
  3. Salt-to taste
  4. Oil-2 teaspoons
  5. Left over rice-2 cups

  1. Mince garlic or chop very finely
  2. Chop red chili's into very tiny circles
  3. Ina bowl mix garlic,chili's,salt and oil very well with hands with more pressure,it helps to bring the garlic flavour out.
  4. Now add rice and mix well.Enjoy