Thursday, December 18, 2008

Poha snack

This mixture is a very good time pass snack. And too good while travelling and for tea times. maggie noodles masala powder gives a great tastes to this mixture.
And I am sure kids easily attract to this snack. we can store this mixture in air tight container for a month.

Corn poha    1 cup
Rice poha     1/2 cup
Peanuts       1 tbs
Chilly powder 1/2 tsp
Sev                   1 tbs (optional)
Magie noodles masala powder 1/2 pocket
Oil for deep frying
Curry leaves

Spread one table spoon of water on rice poha, mix it well and keep it aside. 
Heat oil in kadai, fry the corn poha on high flame(but Add only a little, they puff up and occupy a large area). remove from oil. Continue frying another batch of corn poha and do the same until done all the corn  poha. In the same oil fry the rice poha. Do the same process as the corn poha. And fry the peanuts and curry leaves one bye one. Those all are fried within 5 minutes.
Now gently mix together poha, peanuts,sev, curry leaves, salt, chilly powder and magie noodles masala powder in a big dish. 

Wednesday, December 10, 2008

Soya Granules And Peas

This soy granules is a healthy food for small kids to old age people. And Good for diabetics and heart patients. An important point to consider is the high fiber and protein content.It is a healthy and tasty substitute for most of our meats. Soya granules is hundred percent vegetarian. The only ingredient in the product is soya beans.

50g Soya granules
100g Green peas( I used frozen peas)
2 big Tomatoes( finely chopped into small peaces)
1 big Onion (finely chopped into small peaces)
1 small bunch Coriander( finely chopped)
2 Green chillies(chopped)
2tsp Ginger&Garlic past
2tsp Red chilly powder
1sp Coriander powder
1/2 Garam masala powder
1/2 Turmeric
2 no Cardamoms
1tbs Oil
Curry leaves

1. Soak the soya granules in hot water for about 5 mints. Squeeze to remove excess
water from soaked soya granules.
2. Heat the oil in a kadai, add one bye one cardamoms, curry leaves, chopped green
chillies and onions. fry until onion turns transparent. add Green peas.
3. Add ginger garlic past, fry for a minute then add red chilly powder, coriander
powder,turmeric powder, garam masala and mix it well.
4. Add chopped Tomato and cook until tomatoes are well cooked.
5. Mix the soya granules and cover the lid. cook on low fire for some time.
6. adjust the salt and mix 1/4 cup of water and again cover lid, cook until all the
water evaporated.
7. Mix the coriander and switch off the stove.

Thursday, November 27, 2008

Carrot Soup

which carrot is better raw or cooked?

Clearly a raw carrot has more goodness in it when it is raw and therefore you would assume it is the healthiest way to eat it. But unless the carrot is juiced then consumed, the body cannot break down the goodness because of the cellular nature of the carrot. Carrots are more nutritious when eaten cooked than eaten raw (except when juiced). Because raw carrots have tough cellular walls, the body is able to convert less than 25 per cent of their beta carotene into vitamin A.Cooking, however, partially dissolves cellulose-thickened cell walls, freeing up nutrients by breaking down the cell membranes. So long as the cooked carrots are served as part of a meal that provides some fat the body can absorb more than half of the carotene. Also, it usual for Carrots to be cut into pieces and eaten after boiling or steaming, but done in this way, half the proteins and soluble carbohydrates will be lost so it is more advisable to cook them whole and then cut up.
Content and photo taken from carrotmuseum

1 big Carrot
1 medium Tomato
1sp thinly chopped Garlic,
1 Chilly chopped
1/2sp Pepper powder
1tsp Cornflour
1tbsp Lemon juice
1 tbsp Butter

1. Boil carrot and tomato in 400ml water until tender.(dint waste this leftover
water. keep it aside. we can use this for soup)
2. Allow to cool and blend boiled carrot and tomato until smooth.
3. Mix cornflour in 1tbs water. keep it aside.
4. Heat the butter in a saucepan and fry the chopped garlic and chilly.
5.Add pureed tomato,carrot,salt and leftover water(for better taste, u can use
vegetable stock instead of this)
6.Cook a further 10 mints.
7. Add cornflour water to this. stir well and cook for 2 mints.
8. Remove from heat and mix the pepper powder to it.
9. Before serve, mix the lemon juice.

Sunday, November 23, 2008


           There are hundreds of different recipes for fruit Cake,  all with slight variations 
on the same theme. In all cases is it a rich and little spicy cake crammed with sultanas, raisins, currants, Orange peel, etc.... mixed dry fruits.
This is a small treat for Christmas.

2 cups Mixed dry fruits
1 cup   Plain flour
1 cup   Self raising flour
1 cup   Brown sugar
1/4 sp Nutmeg powder
1/4 sp Cloves powder
100 g  Butter
1/2 sp Soda bicarbonate
2          Eggs

1. Place the mixed dry fruits, brown sugar, nutmeg powder, cloves powder, butter and 1/2 cup 
    water in a large saucepan and bring to the boil for 5 mints in low flame. remove from heat and     allow to cool.
2. Meanwhile lightly beaten the eggs.
3. Add the flours, soda bicarbonate and boiled dry fruit mixture to the beaten egg, mixing well.
4. Place mixture in a greased cake pan.
5. Bake in oven (at 200 degree c) for one hour or until skewer comes out clean.

Tuesday, November 18, 2008

Mushroom Curry

             Past one month I have been showering with awards. But, I was busy with my personal works these days and so the awards are making delayed. Iam really honoured to receive all the awards from You. Thanks to you all for your nice co-operation and encouragement.

First follow the recipe:

Mushrooms 500 gm
Onion 1 big
Tomato 3
Ginger&Garlic past 1 sp
Coriander powder 1 sp
Chilly powder 2 sp
Garam masala powder 1tsp
Cilantro stems 1 small bunch
Cooking oil 1 tbs

1. Make it past these three items separately: Tomato, cilantro stems, onion.
2. Clean mushrooms and cut stems into slices and caps into quarters.
3. Put the wok one stove and pour cooking oil.
4. Then add ginger, garlic, onion past saute the raw smell goes.
5. Add cilantro stems past fry for a while.
6. Add tomato puree followed by all powders, salt and saute for 2 mints.
7. Now add the mushrooms, cover the lid and cook for 3mints., pour 1/2 cup of water 
8. Allow it cook until the water will evaporate.  
    If you want finally add chopped cilantro leaves.

Sunday, November 9, 2008

Lemon Couscous

Couscous is a tiny pasta that is delicious, nutritious, and incredibly easy to prepare. The traditional North African dish known as couscous was originally made by hand. Large grains of semolina were prepared in several steps by dampening smaller grains of semolina with water and working them between the hands to break up clumps into smaller and smaller granules until finally being ready to cook. This is a very time taking process. Commercially made couscous does the above described hand processes by machine, what you buy is at the stage that is ready to cook.
The word couscous might derive from the Arabic word kaskasa, it means 'to pound small'.
Couscous can be used instead of rice, pasta or potatoes as an alternative carbohydrate. It is the perfect food for health conscious people and easy to make. Couscous contains proteins, fibre, vitaminB. It’s incredibly simple to prepare. Just add hot water and bring to a simmer. Turn off the heat, add seasoning and mix some lime juice. Its  a great tasting meal.

Couscous           1 cup
Water                1 cup
Lemon juice      2tbs
Cumin                1tsp
Mustard seeds 1tsp
Black gram       1tsp
Bengal gram     1tsp
Red chillie         1
Green chillies   2 (chopped)
Cilentro            1tbs(chopped)
Cahewnuts       1tbsp
Oil                     2tbs
Turmaric powder
Curry leaves  

Place the water and salt in a pan and bring to the boil. Pour over the couscous, making sure it is completely wet. Stir in couscous and reduce heat until liquid is absorbed and couscous is tender.
In a pan heat oil and add one bye one cumin, mustard seeds, black gram, bengal gram, red chillies, cashewnuts, green chillies, curry leaves and turmaric powder and mix well.

Once fried all well, add cooked couscous and stir well for a while. Mix the chopped cilentro and switch of the stove. Allow to cool for 5 mints then add lemon juice and mix it well.  
Now its ready to serve.

Wednesday, October 29, 2008


Sarva mangala maangalye shive sarvaartha saadhike
sharanye tryambake gaurii naaraayani namostute.

Salutations to the consort of Sri Lakhmi Devi, who is all-auspicious, who is the mastress of all, who blesses devotees succeed in their efforts and who is the refuge of all.

May the glow of lamps fill your life with newer joys.. and the year ahead brings good fortune, happiness and good times to cherish forever.
wish you a happy diwaali.....

Follow the recipe:

1 cup Condensed milk(sweetened)
1.5 cup Milk powder
2tbs Milk
2tbs Sugar
8 Strawberries( make it past)
10 Pistachios(shredded)

Take the condensed milk,condensed milk, strawberries past, sugar, milk into a deep microwave container and mix well together.

Microwave for 2 or 3 minutes.

Take out from the microwave and stir well. Again micro wave for 3 minutes. Every minute stir well.

By this time, you mixture should have started to thicken and come off the sides.

At this stage,again you have to put in microwave for 20 seconds (because we need thick constancy then normal pedha).

Let the dough become luke warm.

Take the small lemon sized dough and shape it into ball. And push your thumb into the center of the ball to make bowl shape.

In one side press this bowl shaped dough with two fingers.

Do the same process for remaining dough.

For white thread:

Now take one 1sp condensed milk and 1.5 milk powder mix together and keep it in microwave for one minute and shape this dough like thread.

Put this thread shaped dough in that prepared lamps. And spread some shredded pistachios in each lamp.

Monday, October 20, 2008

We can get 20 Sweet Balls within 10 mints.!

Easy-to-find ingredients make this homemade sweet. These puffed rice balls are very nutritious + fat free + easy dish + less time taking +limited ingredients + kids friendly snack.
Years ago it was a popular kids treat in India. Now it comes here with honey(western touch) instead of jaggery. Its a wonderful snack for kids occasions. But there is one important factor in this balls making. That is the consistency of honey syrup. If syrup is not cook enough (until the thread consistency) the mixture will not be hold like a ball. If its too cook, syrup will be burnt.

Time: 10minutes
Ingredients for twenty Balls:

Puffed rice 2 Cups
Honey 1/4 Cup
Cardamoms 4 (powdered)

To prepare the delicious puffed rice balls we can follow the given recipe.

Heat a kadai on stove add honey and water (1/4 cup) mix together. Simmer over medium heat, stirring frequently, until the honey turns to thread consistency. Add cardamom powder and remove from heat. Stir the puffed rice into the honey mixture until everything is thoroughly coated. Roll this mixture into balls with greased hands ,when cool enough to handle. Or spread on a greased sheet/plate and let it cool a few minutes and cut into bars.

Wednesday, August 6, 2008

Pesara Punuklu (Moong dhal dumplings) curry

Short Blogging Break:
As many of you may have noticed, posting has been a little light over the past few weeks. Iam busy with shopping and packing...Yes, Iam going to India for four weeks. This would be my last post until September. I will be on a blog break from Aug 9th until September. I will share all of your posts after my break.
I would like to thank every one for all their support and visits. I will be back with India trip photos and our traditional recipes.
Enjoy This month's one and only dish

Pesara punukula kura:

Moong dhal 1cup
Sago 1sp

Red chilly powder 1tbs
Corriender powder 1sp
Cumin powder 1sp
Turmaric powder1/4sp
Green chillies 2
Sugar 1Sp
Milk 1/2 cup
Oil 2tbs

Onion 1big
Ginger 1"
Garlic 2
Pappy seeds 1Sp
Cardamons 2

Tomato 2

Grated coconut 1tbs

Cashew nuts 1tbs

Curd 1.5 tbs

Soak the moong dhal, sago for 1 hour and grind together, add salt. Make rounds of the moong dough. Deep fry that till golden brown. Drain and keep aside.

Now we have to make 4 pasts for gravy:
1. Make smooth past soaked cashews with 1/2tbs curd.
2. Pureed the tomatoes.
3. In a grinder, make it past with coconut and 1tbs curd.
4. Blend together the onions, ginger, garlic, cardamoms and the poppy seeds.

Fry the onion past in oil till brown and the oil begins to separate. Add the pureed tomatoes, chopped green chillies and the all the powders. Add coconut past, stir fry for 2 mints. Add the sugar and the cashew nuts past. Mix in some water. When the gravy comes to a boil, add the fried moong dumplings. cover the lid and heat through. Add milk, when the gravy will begin to thick. Let it cook for 2 mints without lid and switch of the stove.

Monday, July 28, 2008

Bell pepper with Black pepper

Bell pepper reduces high blood pressure, protects against some types of cancer and is useful in the treatment of chronic rhinitis. it is Protect against gastric ulcer and increase the metabolism that's helps burn more calories.

Black pepper improve Digestion and Promote Intestinal Health. It is known to reduce the formation of intestinal gas, thus providing a natural solution to an embarrassing problem. This ability is most likely also the result of the stimulation of hydrochloric acid production.

Almonds are an excellent source of fiber, vitamin E, zinc, selenium, copper, potassium, phosphorus, biotin, riboflavin, niacin and iron.The folic acid in almonds is believed to help lower levels of homocystein, the amino acid that is thought to contribute to the buildup of fatty plaque in the arteries. And almonds' ability to reduce heart disease risk.

1 Bell peppers/Capsicum
1 Carrot
1 Onion
1/2 Tsp black pepper powder
2 Big Tomato puree
2 Tbs Ground Almonds
1/2 Tsp cinnamon powder
1.5 Tsp Ginger Garlic past
1/4 Tsp Turmeric powder
1 Tsp chilly powder ( depends on your taste)
1.5 Tbs Curd
1 Tsp Kasuri methi
1 Tbs Oil/Butter

Finely chop the capsicum and carrot.
Marinate the chopped capsicum with black pepper powder, salt and half spoon of curd for 10 mints.
And once, half boil the carrot and keep aside.
Now fry the capsicum and carrot in oil and keep aside.
Cut onions finely and fry them in butter/oil along with cinnamon powder. When onions becomes brown add ginger garlic past, turmeric and chilly powder fry a while and add powdered almond mix it well. Pour the tomato puree, kasuri methi, remaining curd and salt mix thoroughly. Cover and simmer for 10 minutes. Adjust the taste add fried capsicum and carrot and cover with the lid, cook 5 more minutes.

Friday, July 25, 2008

Dhum Biryani

In India Hyderabad is the food lover paradise, and Dhum biriyani is the one of the popular dish in this paradise.

Biryani is originally a Muslim dish, and it is especially popular and famous in traditionally Muslim areas of India. Placing the Hyderabad Biryani in the top of the list in all the varieties of Biryanies.

Dhum biriyani means the steam-cooked rice with the different rich spices, chicken and ghee.


1.For rice:

Basmati rice 1/2 kg (2 glasses)
Water 3 glasses
Cloves 2
Cinnamon 1/2"

2. Chicken:

Chicken with bones 1 kg
Curd 3 tbs
Chilly powder 1 tbs
Coriander powder 1/2 tbs
Turmeric powder 1/4 sp
Ginger garlic paste 1 tbs
Salt1 tbs
Green chillies 2
Bay leaves 2
Cardamoms 4

Cloves 6
Cinnamon stick 1/2"
Shajeera 1 tsp
Bay leaves 1
Star Anise: 1

Cashew nuts 1 & 1/2 tbs
Puppy seeds 1/2 tbs

3.Final ingredients:

Saffron 1/2 sp
Milk 1tbs
Ghee 2 tbs
Oil 1 tbs
Onion 1 big
Curd 3 tbs

1. Cut the chicken into big pieces and wash it.
2. Grind masala powder with cloves, cinnamon, shajeera, and star anise.
3. Marinate the chicken with salt, turmeric, chilly powder, ginger & garlic paste, curd and above masala powder for 15 mints.
4. Wash the basamati rice and soak for 15 mints
5. Soak the saffron in milk.
6. Soak separately puppy seeds and cashew nuts in water for 5mint. After that make it smooth paste and keep it aside.
7. Cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown and keep aside.
8. Now cook the rice with water, cloves, cinnamon and salt.
9. Meanwhile heat a kadai with 1tbs oil, add cardamoms and bay leaves in that, fry a while then add marinated masala chicken and close the lid and cook some time. Add cashew nuts and puppy seeds paste and mix it well. At this stage add 1/2 cup water and again cook for 5mints and switch off the stove (gravy should not be thick and should not be watery. medium
10. Preheat oven at 170.
11. Now take one oven safe dish pour 1 tbs oil and 1 tbs ghee, place about half of rice in it. Upon the rice layer you spread chicken, fried onion, ghee and sprinkle some saffron milk finally with layer of rest the rice on top ends the rice chicken layering stage. Sprinkle remaining saffron milk. Cover lid tightly and keep it in oven.

Monday, July 21, 2008

Desiccated Coconut Balls

This is one my favourite dishes to make and to eat as its easy to make. I have made it so many times to keep count anymore. I saw same recipe in India visit information, they used desiccated coconut as a substitute for the fresh coconut. When I saw the recipe in that site I was so sure I am gonna try it out with desiccated coconut. Its a simple dish that never fails to satisfy you with its taste.

Desiccated Coconut - 2 cups + 2tbs(for rolling)
Sweetened Condensed milk - 3/4 cup
Pistachio- 1 tbs
Cardamom powder 1/2 tsp
Place coconut in a microwave with microwave safe bowl for 2 to 3 mins (it depends on your microwave ovens). Keep stirring in between at interval of every 30 seconds ( it doesn't change colour).
In case not using microwave, fallow this method : Heat a pan on stove add coconut to it. Roast on low medium stirring constantly (keep mind, it doesn't change colour).
Now add the condensed milk and cardamom powder to the fried desiccated coconut and mix it well. Stirring continuously until 1 minute and remove from the heat and quickly roll them into small balls with ghee hands. while making balls put one pistachio in center of the each ball. Finally Roll them into remaining desiccated coconut.
note: make all the process in low heat

Tuesday, July 15, 2008

Haldirams Sev

Sev is the non spicy snack. Generally we make sev with besan and rice flour. But here the twist is i made this with moth flour, which is using them for haldeerams product. I think haldiram food is Indian bachelors most favourite time pass food.

last week i brought moth pulses from Indian shop for try to make haldiram's sev. Finally I succeed...:)..:) sev got same taste of haldiram's.

I think few of them only knows about this moth pulses. But moth beans and moth pulses are used a lot in Gujarati cooking, being used to make dhaal and curries.

If you are out of moth flour it is easy to make. Lightly toast moth pulses by heating them in a frying pan until they colour slightly, shaking the pan to prevent burning. Place them in a blender and blend until they reach the consistency of flour. and sieve this.


3 Cups Moth Flour
1 Gram Flour
1 Sp Chaat masala powder / Ajwain
1 Sp Red Chilly powder
1/4 Turmeric powder
4 Tbls Hot Oil for dough
Oil for deep frying

Combine the moth flour, gram flour, 4 tbls hot oil, chaat masala powder and turmeric powder, salt. add some water to make a stiff dough.

Heat oil in a kadai

Grease the inside of sev press with some oil. Fill with dough and screw the top tight. Press out thin strands into hot oil. Deep fry on a medium flame till light brown( do not allow to become golden) and crispy. Place on paper towel to drain and cool. Crush to small pieces.
And store in an air tight container.

Tuesday, July 8, 2008

Cauliflower Carrot Kurma

1/2 Cup Carrot (Chopped)
1 Cup Cauliflower (Chopped)
1 Big Onion (Chopped into big peaces)
1 Small Tomato (Chopped into big peaces)
4 Garlic cloves
1/2" Ginger ( here we are using less quantity of ginger then garlic)
4 Green Chillies
1 Sp Cumin
1/2 Tsp Mustard seeds
2 Sp Chopped Coriander Leaves
1 Sp Coriander powder
1/4 Cup Milk
very little Tamarind
1.5 Tbs Olive Oil.
Curry leaves

For curry past : Add 1/2 tbsp oil to a pan. Once heat oil, fry the chopped onions, cumin, garlic, ginger, green chillies for a minute then add chopped tomato, fry until soft. Switch off the stove add coriander powder and tamarind, mix it well and grind to a smooth paste.

In a kadai, heat the oil. Season with mustard seeds and curry leaves.Then add the chopped carrot and cauliflower fry for a while. Add salt, curry past and chopped coriander leaves and mix well. Saute for about 5 minutes stirring in between until the raw smell goes. Pour one cup of water, cover with lid and cook until almost done.
At this stage add the milk and cook without lid.

Thursday, July 3, 2008


Yes this is a wonderful Haleem. Thanks for all for all. Maheswari guessed correctly, its a meat based dish. Congratulations Maheswari:):)

This is a famous Hyderabadi dish called "Haleem" which is usually prepared during the holy month of Ramzan. Haleem originated in Iran and Afghanistan area, and brought to India during the Moghul empire.

The high-calorie haleem is the perfect way to break the ramzan fast. It contains both "slow and fast digestion ingredients," the benefits will be more if the dish is consumed soon after breaking the day-long fast during RamzanHaleem is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spiceshaleem contains minerals selenium, folic acid, and zinc and vitamins A, C, and E. The fibre content is also relatively high. haleem increase blood circulation and assist in blood production.
It is available mostly in the month of Ramadan and can also be found at some restrents. During the last few years, Hyderabadi haleem has been in high demand among VIPs. It is a complete meal dish.


Boneless Meat cubes 1/2 kg ( dont remove fat from meat)
Cracked Wheat: 1 cup
Chana daal: 30gr
Urad daal 60gr
Thoor daal 25gr
Curd : 1 cup
Ginger& garlic paste 1 tsp
Ghee : ½ cup
Lemon :1
Coriander leaves : 1/2 cup
Mint leaves : 1/2 cup
Pepper corns 1 spoon
Oil 2 tblsp
Chilli powder 1 spoon
Green chillis 3
Cloves 6
Cinnamon 1"
Cardamoms 4
Star Anise 1
Turmeric powder
Fried onions 1 tbsp
Cashews 50 gr
Almonds 10 (optional)

1. Soak cracked wheat for 2 hours.drain.
In a pan boil cracked wheat with lots of water untill the cracked wheat become tender and mushy.
2. Wash and soak the letils for 30 mints.
Cook the lentil in pressure cooker. and make it past with the help of grinder.

3. Heat Oil in a pan. add cinnamon, coves, cardamom, star anise fry a while then add meat, chillies, red chilli powder, ginger garlic past, turmeric and salt. close the lid and cook on medium heat till the mutton turns tender.
Now grind the cooked meat in a food processor. Now mix the wheat grains with the groung meat and mix well. Stir continuously so that both are mixed properly.

4. Heat oil in pressure cooker, fry the cashews and onions and keep it aside. In the same oil add the gound meat&wheat past, pepper corns, salt, chilly powder, mint leaves, coriender leaves, lentil past and curd mix it well add one glass of water, lock in the lid. cook till the pressure cooker reaches 2 wishesl. Switch off the stove. Let the pressure drop naturally. Later open the lid.
Now haleem almost ready, fellow the final importent step:

5. Switch on the stove, put the cooked haleem on stove and mix it well. pour ghee spoon by spoon on haleem and stir continuously (otherwise it will burn) till 10 mints. finally mix the nuts and onions. Serve Sprinkle with lemon juice.

Thursday, June 26, 2008


The name Pani Poori literally means water in dough. Tastes like a crunchy shell. It is the most loved street side fast food in India. Panipuri is also known as Gol gappas, Puchka, Gopchip. This is the most user centered, cheap fast food anywhere in India. Its best eaten on Road side stalls. But beware road side pani puris are probably not the best place to eat them due to unhygienic conditions. Freshly prepared pani puri at home always brings in the fun of a family get-together.
Home made pani puri preparation is little bit trouble.:( Get the family to help you make the marbles and it becomes a fun project. These days life has become easy with the ready made pani puris. And it is also healthy snack . Mint is absolutely essential when making the pani puri ,water also helps with digestion. The pani has a strong taste of coriander leaves as well as ginger. It is sweet, spicy and sour. we like the taste with onions, so finely chopped onions also we used as a stuffing.

For Pani
1 tbsp fresh mint leaves
1 tbsp coriander leaves
2 green chillies
1/4" inch fresh ginger, peeled
1/2 tsp toasted cumin seeds
1 tsp Jaggery powder(optional)
1 tbsp tamarind paste
1/2 tsp lemon juice
black salt

Grind together the mint, coriander leaves, chillies, ginger and cumin seeds to a fine paste. Add it to the 2 glasses of water and mix the tamarind past, salt and lemon juice.Strain through a wire strainer to remove any rough bits.Chill the tamarind juice until ready to serve. for better taste make this pani 2 or 3 hours before to eat.

For Puri
1 cup semolina (suji ravva)
1 tblsp plain flour
1 tsp melted butter

Mix rava,plain flour, butter, salt and enough water to knead a soft dough. Stand covered with wet cloth for 1 or 2 hours.
This soaked dough, knead well again as much as possible. And Divide into small portions.
Roll out each portion of the dough into big thin rounds. Cut small puris from it with any small bottle cap.
Deep fry puri in fresh hot oil. When puri is puffed from one side, turn it over and continue frying till puffed from both the sides becomes crisp and light brown in colour. Drain on paper towel.(To make extra crispy keep in warm oven for about 10 minutes) cool completely and then store in air tight container.

For Stuffing:
1/2 cup chick peas(soaked and boiled)
1 potato (boiled)
1tsp pepper powder
1 tsp chaat masala
1 big onion ( finely chopped)
Mash the potato and mix with boiled chick peas. Add pepper powder, chaat masala, salt. Mix well.

Serving Method:
Place the puris in a large platter. Make a hole with your thumb on top of each puri, and fill with 1/2 tsp prepared chick peas and 1/4 tsp chopped onion, pour paani over it or Dip the filled puri in the paani and serve immediately or it will become soggy.

Monday, June 23, 2008


Mango Lassi

Lassi is a typical Indian shake that can be either sweet or salty. I made sweet based fruit lassi.
I love getting lassis at Indian restaurants, so I tried my hand at making them at home.
we can make this fruit lassi with any fuit like banana,straberry,orange,mango,apple,avocado etc..
But, I like Mango and orange these two come out same colour but gives different tastes.
we need all the basic ingredients for this just yogurt, sugar, any fruit of your choice just blend together and resulting concoction was a beautiyful light yellow. and its take 2 minutes for making. This lassis will be helping me through the hotter days.
Orange Lassi


1 Mango (peeled and cut into cubes)/ 3 tbs Mango pulp
1 Orange (peeled)
1 1/2 cup low fat Yogurt
1 tbs Sugar1/4 tsp
Cardamom powder(optional)

Put all the ingredients into a blender and blend for 2 minutes, then chill in the refrigerator
for an hour ( if you want to skip this, use ice cubes. But I don't like ice cubes).
pour into glasses, and serve.

Tuesday, June 17, 2008

Jiledikayalu (fastival sweet)

The main sweet dish during the vinayaka chavithi and varalaxmi vratam is the jiledikaayalu.
Varalakshmi Vratam is an important pooja performed by many women on friday of sravana masam.
Vinayaka chavithi is a very popular festival in hydrabed. It is celebrated as it is the birthday of Lord Ganesha. Ganesha, the elephant-headed son of Shiva and Parvati, is widely worshipped as the supreme god of wisdom, prosperity and good fort. 2-3 months prior to the day of Ganesh Chaturthi, Life-like clay models of Lord Ganesha are made for sold by specially skilled artisans. They are beautifully decorated & depict Lord Ganesh in various poses.
Lord Ganesh's favorite sweet is jiledikayalu. These are like sweet steamed rice flour dumplings. It is customary to make these during this festival. They are very delicate and tender.

1 cup rice flour
1 cup water
1 teaspoon oil
For the filling
1 cup grated jaggery
1 cup grated fresh coconut
½ teaspoon cardamom powder
1 tablespoon ghee

Boil the one cup water and add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously. Whisk well so that no lumps remain. Cover with a lid and keep aside for 5 mints.
Meanwhile prepare filling
In a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well.
Grease your palms with a little ghee and take 2 spoons prepared dough and press like small chapathi with the help of your fingers. Add a spoonful of the filling into this and fold them into ovel shap.
place the prepared jiledikayalu on a greased idly plates and steam for 5 mints in idly cooker.

Thursday, June 12, 2008


Here's a quick and easy way to make and yummy corns for ten people within 10 minutes. First time I had this easy recipe when I went to Indhira aunty's house for dinner. A bowlful of corns looks great as a side dish.
First cut the corn cobs into 1 " chunks ( approximately we get 10 chunks form two corns) and keep it in microwave for 2 minutes with water. Meanwhile prepare masala past in grinder with 1 onion, 2 red chillies, 1 tsp coriander powder, salt and turmeric . Fry this masala paste in one tbsp butter till raw smell will go. Then add that corn chunks and mix it well. cover with lid and let them cook 3 minutes. transfer into serving bowl and decorate with mint or coriander leaves.

Thursday, June 5, 2008

Moong daal Bottle Gourd Curry and Coconut Chutney

Yesterday I made moong daal bottle gourd curry, it reminded me of my mum. She used to make this curry for my brother, who is the big fan of this moong daal bottle gourd curry. In those days I was not interested to eat this. So she used to prepare for me tamarind coconut chutney. I love this chutney with ghee and hot rice combination. But last time when I went to India I asked my mum this moong daal bottle gourd curry for me...???? I don't know Why... suddenly I got interest about this.
This Coconut Chutney is famous in our area as "kobbari pachadi". This kobbari pachadi is totally different to coconut chutney. but there is no English word for this....... because I mentioned the title as coconut chutney :( . This moong daal bottle gourd curry is very good for us in summer, it reduces body heat.
Coconut Chutney
1/2 Coconut grated or cut into peaces ( my mum used to grated one)
lemon size Tamarind
small peace of Jaggery ( it depends on your taste)
1 Tbs Coriander Seeds
1/2 Tsp Cumin
1 Tsp Urad daal
3 to 4 dry Red chillies
1 Tsp oil

Heat oil in a kadai and add cumin, coriander seeds, urad daal and red chillies and fry on medium heat till urad daal turns a little brown. Grind all these fried staff for one mint then add coconut, tamarind, jaggery and salt. Grind while adding less quantity ( 1 tbs water) of water.
serve with warm rice and ghee.

Moong daal Bottle gourd curry
Bottle gourd - 3 cups(chopped into medium size peaces)
Moong dal - 1 cup
Green chillies - 4
Onion - 1 small
Tamarind - lemon size
Jaggery - 1 tsp (optional)
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tsp Urad dal
2 Garlic pods
5 Curry leaves
2 Dry Red Chillies

Green chillies and onion chopped into slices.
Soak the tamarind in one cup of water.
Wash the moong daal in water.
Take a pan add chopped Bottle guard, Onions, Chillies, Turmeric powder and washed moong daal and cover with lid (bottle gourd will lose some water itself, so no need to add any water),let them cook till moong daal cooked three fourth. If You cook more, the vegetable and daal will get smashed the dish will not come tasty.Keep checking it in between if it is sticking to the bottom of the pan. You can add a little water if it becomes too dry.
Then add salt and tamarind juice to this moong daal and mix it well. Let them cook for 5 mints.
Now for seasoning heat oil in kadia fry cumin,mustard, urad daal, garlic, red chillies, curry leaves till done and pour on daal vegetable.
Daal will get smashed in cooker so cooker is not good for best result.

Monday, June 2, 2008


Curd is an excellent source of calcium, critical for bone growth, development and maintenance at every stage of life, especially for children. Curd cures ulcers, indigestion, infection, settles the stomach and is recommended for anyone. It plays a significant role in the prevention of osteoporosis.
This is a traditional South Indian dish made with cooked rice and yogurt. it is a perfect dish to Parties, picnics. Every south Indian lunch and dinner ends with curd rice.

Especially this curd rice being more nutrition with Pomegranate and carrot touch.

Pomegranates may contain nearly 3 times the total antioxidant ability compared with a similar quantity of green tea or red wine. In addition to being this tremendous source of antioxidants, pomegranates provide a substantial amount of potassium, fiber, vitamin C.

Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision.

2 cups cooked rice

1 cup curd.

2 red chillies

1/2 cup finely chopped lettuce

1 Tomato finely chopped

1 small onion finely chopped

1 small finely grated cucumber

1 small finely grated carrot

1 tbsp finely chopped coriander

3 tbsp Pomegranate seeds

salt as per taste

for seasoning:

2 tsp oil

½ tsp mustard seeds

1 tsp split black gram dal

1 tsp cumin
5 curry leaves

1 tbls kaaju

Heat oil and fry all the ingredients for seasoning.

Add chopped onion, chilly, tomato, grated carrot one by one and fry for 2 mints.

Then add lettuce fry for a while then pour into the rice and mix well. and switch off the stove.

Grated cucumber , Pomegranate and salt mix into the curd. and keep aside.

Better to mix this prepared rice and curd together before serving.
Note: If you want you can add chopped straberries.

Thursday, May 29, 2008


A dark green leafy vegetable, spinach is packed with nutrition and a distinct flavor.The flavonoids in spinach help protect against age related memory loss. Spinach's secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age related macular degeneration, the leading cause of preventable blindness in the elderly. Foods rich in lutein are also thought to help prevent cancer.
Spinach is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese. But the bad thing is it is high in Sodium.

A distinction can be made between older varieties of spinach and more modern varieties. Older varieties tend to bolt too early in warm conditions. Newer varieties tend to grow more rapidly but have less of an inclination to run up to seed. The older varieties have narrower leaves and tend to have a stronger and more bitter taste. Most newer varieties have broader leaves and round seeds. Spinach loses much of its nutritional value with storage of more than a few days..

1 Sp Custard powder
1 Big Onion
1 Green chilly
1 Bunch Spinach
1 Cup Pasta
1 Tsp pepper powder
1 Tbsp Oil / butter

Cook pasta in boiling salted water until done. Drain and keep aside.

First clean and wash the spinach and boil it 3 to 5 mints with less than 1 cup water. Separate the water and spinach. Mix this water in custard powder for custard and keep aside.
Make it spinach smooth past in grinder. keep aside.

Now boil the onion in water till onion will turn transparent.
Blend this boiled onion and green chilly in the food processor to get a smoother consistency.

Add butter/oil in a heavy bottomed vessel . Fry the onion past for a 2 mints then add the spinach past and mix it well, add salt and stir fry for 3 to 5 mints. Don’t burn them.

Then mix the cooked pasta to this, mix it everything well and add the custard which you prepared already with leftover spinach boiled water and custard powder. let it cook for 30 seconds and transfer into serving dish.

Wednesday, May 21, 2008


I presented two of south Indian Sweets last time. This time I want to introduce Andhra Badhusha which is most famous sweet as Bombay Badhusha. This dessert is fit for all occasion that I thought of presenting here......


3 cup Maida / Plain flour

1/2 tsp baking powder

3/4 cup ghee

1 to 1.5 cups curd

Oil for deep fry

sugar syrup

5 cups sugar

2.5 cups water

3 cardamoms

Sieve maida in bowl, add soda and ghee and mix it well. Then add yogurt and make it into a spongy dough. (Do not put water, u should make it with curd). Covered it with a wet cloth for half an hour.

Meanwhile prepare sugar syrup. Put the 5 cups Sugar into a vessel, add 2.5cup water, keep stirring till Sugar dissolves, keep the syrup on the fire till it is two string consistency (Adhara style Badhusha need two string consistency) and crushed cardamoms

Make lemon size round balls with the dough and press with your thumb on the ball. do the same till all the dough is over, fry 4 – 5 of the Badhushas at a time on low flame till golden brown( I fried till dark brown, but you do correctly) on both sides.

Remove from the oil when it’s done and drop into warm sugar syrup.let them soak 15 mints.

Monday, May 19, 2008


kadai chicken is a restaurant staple. It is great recipe to eat with naan.
Kadai, is an Indian cooking pot that looks like a wok, with 2 handles Used for stir-frying dishes over high heat and also used as a serving dishKadai . Kadai dishes have Afghan and persian origins and are unique due to the cooking process in a heavy cast iron or copper pot.


Chicken 1/2 Kg
chopped Onions 1 big
Tomatoes 4 numbers( make it past)
Capsicum 1 big (chopped slices)
Chopped Green Chilli 2
Garlic 3 big
Ginger 1/2"
Dry Red Chillies 5
Corriender seeds 1 tsp
Cloves 5
Cinnamon 2
Cardamon 1/2"
Star anise 1
Corriender powder 1 sp
Red Chilly Powder 1 tsp
Masala powder
Oil 2 tbspns
Salt to taste

Ccorriender seeds and red chillies are make it powder roughly.
Make the paste with ginger garlic.(should use more garlic then ginger)
Heat the oil in kadai, fry cloves, cardamon, cinnamon, star anise for a monute, add crushed corriender and red chilly fry for a while, add ginger garlic paste.after that add onions and fry till light brown.
Add red chilli powder, dhania powder stir it.
Then add tomato paste to this. Stir it till the oil separates. Add chicken pieces, capsicum and green chillies, mix it well.
Add salt and masala powder once stir well and cover with lid.cook on low medium heat till the chicken is tender.

Sunday, May 18, 2008


For one sandwich:

Two Bread slices

One Tomato(Slices)

Half Avocado

One Cheese slice

Tomato sauce

In a bowl mash avocado with fork for creamy avocado spread. Place the cheese on bread and put slices of tomato on cheese and evenly spread avocado on tomato slices then top with the other slice of bread with tomato sauce ( avocado goes good taste with tomato sauce in sandwich) . Now keep this in sandwich maker for one minute. Enjoy with healthy sandwich!!!

Wednesday, May 14, 2008

Gobi Kebab

In Australia, kebabs are very popular due to immigration from Greece, Turkey, former Yugoslavia, and Lebanon. Meat and chicken kebabs can be easily found in Sydney. They are commonly served with cheese and a salad consisting of lettuce, tomato, onion etc.
I made this kebab like indain version with chapati and Indian adapted chines dish Gobi Manchurian.
Wheat flour 1 cup
Cauliflower(cut into florets) - 2 cups
Plain flour/maida -2tbsp
Cornflour - 2tbsp
Thinly Chopped Ginger - 1 Tbsp
Thinly Chopped garlic - 2 Tbsp
Bell pepper(diced) - 1/2cup ( I used yellow and green)
Green chillies - 3 (chopped)
Finely Chopped Coriander Leaves 1/2 cup
Tomato sauce - 4tbsp
Soya sauce - 1tsp
Ajinomoto - 1 Tsp
Cooking soda
Chopped lettuce - 1.5 cups
Oil - to deep fry
  1. Wash the cauliflower florets in water with a little salt.
  2. Make a slightly thick batter with cornflour, plain flour and cooking soda.
  3. Coat the florets with the batter and then deep fry until light brown. Drain and keep aside.
  4. In a separate pan heat 1 tbsp of oil on stove.
  5. Add chopped ginger,garlic, chilly and fry for 2 mints. Now add the chopped bell pepper for for another 5 mints
  6. Mix the ajinomato,tomato sauce and soya sauce with this, add the fried cauliflower florets and mix well and switch of the stove. Garnish it with coriander leaves.

  7. Next we have to prepare chapati with wheat flour.
  8. Mix flour,salt and water, making a dough. Knead for five minutes and keep aside 30 mints.
    Heat a flat pan until smoking hot.
    Roll out 1/2 a handful of dough into a flat round shape and put into pan, cooking for 1 minute either side. chapathi is ready

  9. Mix the cauliflower Manchurian and chopped lettuce f0r filling of chapati.

  10. Now fold the chapati like round packet and fill with gobi manchurian and lettuce.

Tuesday, May 13, 2008


Generally I used to cook mutton with potatoes. But I don't like to eat potatoes because potatoes have high fat content. For a Change I used carrot instead of potato .. surprisinglyyy!!!! carrot comes very... very... tasty., I couldn't believe this. This is quite different then normal one. I feel curry leaves play main role in this recipe.

2 Medium Onions

4 Green Chilies
1 Cup Curd
4 Garlic pods
1" Ginger
15 Curry leaves
250 gms Mutton (goat/ lamb)
1 Carrot
1 Tomato past
6 Cloves1
1 Tsp. Coriander seeds
2 Cardamom
1" dalchin chekka
1/2 Tsp. turmeric
2 Tsp. Poppy seeds
1 Tsp Chilly powder

  1. Grind the Onion, garlic, ginger, curry leaves (curry leaves gives much tast to this curry, so no excuses to curry leaves) into past.
  2. Make into a powder cloves, coriander seeds, cardamom, dalchin chekka and poppy seeds and keep aside.

  3. Marinate the mutton along with salt, chilly powder, curd, onion and curry leaves past for 30 mints.

  4. Take this mutton in a dish which is suitable for cooker and keep it in cooker till done.

  5. Now in a wide skillet, heat oil add cooked mutton (at this stage don't add any water). cook 10 mints, then add chillies,spices and pappy seeds powder . Fry a while and then add the Tomato past and chopped carrot again fry for 2 mints then add salt, one cup water and remaining liquid from the cooked mutton.Cover the lid and cook until the curry become thick.


For Dough:

Plain flour/ maida - 4 Cups

Suji ravva (optional) - 1/2 Cup

Ghee - 2 Tbsp

Oil for deep frying

Cooking soda

For Filling:

Dry Coconut 2 Tbsp

Sesame seeds 2 Tbsp

Urda daal 2 Tbsp

Groundnut 2 Tbsp

Sugar 5 Tbsp

Cardamom 4 no.

  • Mix all plain flour, suji, salt, ghee and enough water to make smooth and soft dough and keep it aside for 30 mints.

  • Make small lime size balls from the dough. Roll them into thin pooris. Place 1 spoon of the prepared filling on one side of the poori and fold the other side over and press the ends together firmly. Make sure that the edge is closed firmly or the contents may spill off while frying.

  • Heat oil and fry kajjikayalu two or three at a time till golden brown

Filling Preparation :

  • Take a pan and dry roast the dry coconut, sesame, ground nut, Urad daal separately on low flame.

  • Crush the groundnut and dry coconut in grinder . In the same grinder powder the sugar and cardamom, urad daal, sesame separately.

  • Now mix all these powders into crushed groundnut and coconut . Now filling is ready.

Monday, May 12, 2008


India celebrates flurry of sweet sticky treats in its every festive moments.
Indian sweet recipes has many different styles throughout all of India. For that matter, there is really not one accepted style of Indian cuisine but rather many different styles. Of course there will be some similarities but it will also be very different from place to place.

Some of the popular sweet in Andhra (specially in godavari dist.) is also known as Palakova, puta rekulu, kajalu, kajji kaayalu . It is often prepared in every andhra festival be it Deewali or sankranti.
Here are a few recipes for making popular and traditional Andhra Sweets.

Madata kaja Ingredients:

Maida/Plain flour-6 cups
Ghee-2 tbsp
Oil for deep frying

for sugar syrup:
Cardamoms -4

How to prepare:

1. Sieve the maida/Plain flour then add the baking powder and ghee and mix it with
water like the chapathi dough. Keep aside this dough 30 mints .
2. Prepare sugar syrup medium consistency (more thickness then gulab jamun syrup and less
thickness then thread consistency)
3. Now take a medium sized dough ball and roll it like chapathi then apply little bit oil or ghee on
4. Cut the chapathi 3-4 cm bits with a sharp knife like ribbons then rotate this ribbon like a mat.
5. Now heat oil and deep fry them to golden crispy brown (on medium heat).
6. Dip them into the syrup,and allow them to soak for 20 minutes afterwords remove & let cool.