Tuesday, 29 December 2009

Bisi Bela Bath

  • Rice : 1 cup
  • Toor Dal : 1 cup
  • Tamarind Juice : 1/4th cup
  • Tomato : 2 small
  • Onion : 1 small
  • Green chilies : 2
  • Carrots : 2
  • Peas: 1/4 cup
  • Brinjal : 1 (optional)
  • Drumstick : 2
  • Beans : 1/4 cup chopped
  • Curry leaves :10
  • Ghee
  • Salt
  • Cilantro
  • Asafoetida : a pinch
  • Mustard seeds
  • Cumin seeds

Masala to Grind:

  • Red Chilies : 2
  • Cumin seeds : 1 t sp
  • Fenugreek seeds : 1/4th t sp
  • Urad Dal : 1 t sp
  • Channa Dal : 2 t sp
  • Toor Dal : 1 t sp
  • Cloves : 4
  • Cinnamon : 1
  • Pepper : 1/2 t sp
  • Coriander seeds: 2 t sp
  • Coconut Powder : 2 t sp


First dry roast masala ingredients except coconut powder.Grind into fine powder along with coconut.

Chop all vegetables and keep aside.Soak rice for 20 min.

  • Pressure cook dal, along with asofetida, turmeric.
  • In a thick bottom pan, add 4Tb sp ghee.Add cumin seeds,mustard seeds,chopped green chilies,onion, turmeric powder,curry leaves.Fry them till onion become transparent.
  • Now add all vegetables,enough masala powder.Fry for few minutes.Then add rice.Add 3 cups of water.
  • Cover the lid and let it cook.Add water if required.When rice is 3/4th cooked , add cooked Dal, tamarind juice and cook on medium heat.
  • When it is almost cooked, add salt and mix well.The rice should be juicy not dry.
  • When it is done , add chopped cilantro on top.

Serve hot with chips or boondi and also ghee.

Wednesday, 23 December 2009

Potato Curry

Here is the simple and easy potato curry
  • Potato : 2 (boiled)
  • Onion: 1 medium sized
  • Red chili powder
  • Salt
  • Oil
  • Turmeric
  • All ingredients


  • Boil potatoes in microwave or pressure cooker.Once they cool down, peel skin and cut potato into cubes.
  • Chop onion and keep aside.In a kadai, add 3 t sp oil.Once it is hot add all ingredients of tadaka or talimpu.
  • Now add onion,turmeric and fry it till onion become transparent.
  • Add chopped potato, salt,red chili powder and mix well.Leave it for some time, while tossing in between.

Serve with rice or dosa.

Onion Chutney

  • Onion: 2 big
  • Green Chilies : 7
  • Tamarind juice : 5Tb sp
  • Coconut powder : 4 Tb sp (fresh or dry)
  • Turmeric
  • Salt
  • Oil
  • All ingredients of Tadaka or Talimpu


  • Chop onion into small pieces.In a non stick pan, add 2 tb sp of oil.Add onion pieces, green chilies,turmeric , 1 t sp salt.Cover the lid and let it fry till they become transparent.
  • Once they are done, take off from the heat.Let it cool for some time.
  • In blender or mixer jar add green chilies and grind for 2 seconds.Then add onion pieces,enough salt,tamarind juice,coconut powder and grind it.
  • Take chutney into serving bowl and add talimpu to it.

Serve with dosa.

Friday, 11 December 2009

Mushroom curry


  • Mushroom : 1/2 lb

  • Green Pepper: 1 small

  • Tomato : 1

  • Onion :1

  • Turmeric

  • Red chili powder

  • Garam masala powder : 1/2 t sp(optional)

  • Salt

  • Oil

  • All ingredients of Tadaka or Talimpu


  • Chop onion,tomato mushroom, green pepper into small pieces.

  • In a kadai or vessel add 3 tb sps of oil.Once it is hot add mustard seeds, cumin seeds, urad dal.

  • Once they are transparent add chopped onions and 1/4 t sp turmeric.Fry till they become transparent.Now add pepper pieces.Cover the vessel and let it cook for some time.

  • Once they are 3/4th cooked add tomato pieces.Let it cook for some time.

  • Now add mushroom pieces and let it cook for sometime.Now add enough salt, red chili powder.

  • Cook for 2-3 minutes.

Serve hot with roti or chapati.

My entry to Vardini's Dish it Out hosted by Kalyani.

Thursday, 19 November 2009

Sago\Saggubiyyam Punugulu

  • Sago\Saggubiyyam : 1/2 cup
  • Maida : 1/4 cup
  • Curd : 1 cup
  • Onion : 1 big
  • Green Chilies : 4
  • Salt
  • Oil : for deep fry


  • In bowl take curd , add 1/4th cup water and mix well.Add Sago in that and soak 6 hrs.
  • After 6 hrs, chop onion, green chilies.Now to soaked sago, add enough maida, salt,chopped onion,green chilies and mix well.The batter should be thick with which you can make balls .
  • In a deep kadai, add enough oil for deep fry.Once it is hot, put batter as small balls into oil.
  • Fry them till they turn into golden color.

Serve punugulu with coconut or ginger chutney.

Wednesday, 11 November 2009

Ridge gourd, Tomato chutney

  • Ridge Gourd : 1
  • Tomato : 1 big
  • Onion: 1
  • Green chilies : 6
  • Garlic pods :3
  • Tamarind: 1/2 of lemon size
  • Oil :3 t sp
  • Curry leaves : 1 string
  • Cumin seeds : 1 t sp
  • Urad Dal : 1t sp
  • Mustard seeds : 1t sp


  • Peel ridge gourd, check for the test, if it is good, cut into small pieces.Chop tomato, onion as well.
  • In a vessel, add 1 t sp oil.Add ridge gourd,tomato,onion pieces,green chilies , garlic and cover the vessel.Let it cook till water in ridge gourd evaporates.
  • Once it is done, add tamarind in it.Take off from the heat.Let it cool for some time.
  • In kadai, add 2 t sp oil.Add urad dal, mustard seeds, cumin seeds, curry leaves.
  • Once the mixture is cool, grind in the mixer by adding enough salt into a fine paste.
  • Take that to bowl, add talimpu or tadaka into it and mix well.

Serve this chutney with rice, dosa or idly.

Beerakaya\Ridge Gourd Bajji

  • Ridge gourd : 1
  • Besan flour : 1/2 cup
  • Rice flour : 6 Tb sp
  • Baking soda: 1 pinch
  • Salt
  • Red Chili powder
  • Oil : for deep fry


  • Peel ridge gourd and cut into round or oval shape.
  • In a mixing bowl, add besan flour, rice flour, baking soda, salt, red chili powder and mix well.Then add water and mix the batter without lumps.Batter consistency should be as thick dosa batter.
  • Heat oil for deep fry in kadai.Once oil is hot, take one by one ridge gourd pieces and dip in batter and put them slowly in oil.
  • Fry them till reach golden color.Once they are done, take them on to tissue to absorb excess oil if any.

Serve with any chutney or ketchup.

Saturday, 7 November 2009

Kobbari annam\Coconut Rice

  • Rice : 1cup
  • Fresh Grated coconut : less than 1/4th cup
  • Ground nuts: 2 Tb sp
  • Kaaju : 1 Tb Sp
  • Ghee : 4Tb sp
  • Channa Dal : 2Tb sp
  • Urad Dal : 2 Tb sp
  • Mustard Seeds : 1 t sp
  • Cumin Seeds : 1 t sp
  • Curry leaves: 2 strings
  • Cilantro : 2 strings
  • Green Chilies : 6
  • Salt


  • In a kadai add ghee and let it become hot.Add ground nut and fry for some time.
  • Then add kaaju, Channa Dal, urad Dal,cumin seeds, mustard seeds,green chilies, curry leaves.
  • Once they are done, add grated coconut and mix well.Fry till rawness of coconut is gone.It may take 1 min approximately.
  • Take off from the heat and add cilantro.
  • In a wide mixing bowl, add rice.Make sure that each grain of rice is separate.Now add coconut mixture, salt and mix well.

Monday, 26 October 2009

Challa chakralu\ Curd Muruku

Challa means curd.This muruku preparation is very easy.

Post preparation : Home made curd is good for this muruku.Keep curd out side(not in refrigerator) for one day.

  • Curd : 1 cup
  • Rice flour : 1 cup or more
  • Salt : as per taste
  • Red chili powder : as per taste
  • Oil : for deep fry


  • In mixing bowl, take curd and make it smooth paste without any lumps with hand.Now add rice flour,salt,red Chile powder and mix till a firm batter is formed.If required add little water.Keep it covered.
  • In kadai, take oil for deep fry.In muruku press, take a small ball of batter.
  • Once oil is hot, press muruku in oil slowly.Fry them on medium heat.
  • Once muruku turn to dark golden color, take muruku onto a hand tissue to absorb oil.
  • Repeat same procedure with remaining batter.

Once they become cool, store them in air tight container.Can be stored for 10-15 days.

Wednesday, 14 October 2009

Potato Fry


  • Potato : 2 nos
  • Onion : 1 small
  • Oil
  • Salt
  • Cumin seeds
  • Red Chili powder
  • Poha\Atukulu : 1 fist full(optional)


  • Peel and cut potato, and place the pieces in water.Chop onion and keep aside.In a deep kadai, take oil for deep fry.
  • Once oil is hot, put potato pieces and fry them.
  • Once pieces are half cooked, add onion.Fry them till onions are cooked.
  • I prefer potato pieces to be soft than crisp.Remove the pieces from oil and put them on a tissue to absorb oil.
  • Take them to a bowl, add salt,red Chilli powder,cumin seeds.

Serve potato fry with rice, dal or sambar.

Variation: Add poha in oil.Fry them and add them to potato pieces.The combination of soft potato and crisp poha taste is very good.

Tuesday, 13 October 2009

Carrot,Beans Poriyal

  • Carrot: 1/2 cup(chopped)
  • Beans : 1/2 cup(chopped)
  • Green Peas: 1 fist full
  • Channa Dal : 4tb sp(optional)
  • Coconut powder : 5tb sp
  • Turmeric
  • Green chilies : 3 big
  • Salt
  • Oil
  • All ingredients of Tadaka or talimpu


  • Take a vessel.Add oil.Prepare tadaka or talimpu.Once it is done add carrot,beans chopped pieces,Channa Dal.Add green chilies as well.
  • Once carrot is 3/4th cooked, add peas,salt,coconut powder and cook well.
  • Once it is done, take that to serving bowl.

Serve with hot rice or chapati.

Saturday, 10 October 2009

Ravva Laddu\Suji rava laddu


  • Suji rava : 1 cup
  • Grated Coconut : 1/4th cup
  • Sugar : 1/2 cup
  • Ilachi powder : 1/2 t sp
  • Kaaju : 10
  • Milk(optional)
  • Ghee


  • In a thick bottom vessel, add 3 tb sp ghee.Fry kaaju, and keep aside.
  • In same vessel, add suji rava and fry till rawness is gone.Take rava into a bowl.
  • Now add coconut powder,fry for some time.Once it is done, add fried rava,sugar, ilachi powder, kaaju and mix well.
  • Add few drops of milk to the mixture to form laddu.
  • Take some mixture and give a shape of laddu.

Can be stored for 3-4 days.If milk is not added, you can store it for 10 days.

Note: You can adjust sugar, coconut powder according to your taste.

Monday, 5 October 2009

Raw Banana Curry(Sweet and sour)

  • Raw Banana : 2
  • Tamarind Juice : 4Tb sp
  • Jaggery : 3 Tb sp
  • Red chili powder
  • Salt

For Seasoning:

  • Mustard seeds
  • Oil
  • Cumin Seeds
  • Urad Dal : 1 t sp
  • Turmeric
  • Curry leaves


  • Peel Banana, cut into small cubes.Put them in salted water.
  • Now take a kadai, add 1 cup water,turmeric,cubed banana peices.Do not cook fully.
  • Drain the water.In another vessel, add oil and do seasoning.
  • Now add cooked banana peices, tamarind pulp,jaggery,salt,red chili powder.
  • Cook till tamarind rawness is gone.

Serve with rice.

Sunday, 4 October 2009

Batani\Vatana Curry

  • Batani\Vatana(dry) : 1/2 cup
  • Tomato : 1 big
  • Onion : 1 big
  • Potato : 1 small
  • Turmeric
  • Salt
  • Red Chili powder
  • Mustard seeds : 1t sp
  • Cumin seeds : 1t sp
  • Coriander leaves : 3 strings
  • Oil : 3 tb sp


  • Soak vatana for 5 hrs.Pressure cook for 2 vigils, 2 min.Chop onion,potato,tomato finely.
  • In a vessel, add oil.When it is hot mustard seeds,cumin seeds.Now add onions,turmeric.Fry them till they become transparent.
  • Add tomato and let it cook for some time.Now add potato pieces, and half cup water.Cover the lid and cook till a thick gravy is formed.
  • Now add vatana,salt ,red chili powder.Cook for 5 min.Add coriander leaves.
  • Take off from the heat and take into serving bowl.

Serve with chapati or poori.With raw onion slices,lemon peice.

Friday, 25 September 2009

Gongura,sorakaya kura(sorrel leaves,Bottle gourd curry)

Sorrel leaves, an all time favourite leafy vegetable to Andra people.Sorrel leaves curry can be prepared with many variations.One among them, I am presenting here.Sorrel leaves and bottle gourd is a great combination.

  • Gongura : 1bunch
  • Bottle Gourd : 1/4th cup (choped into small cubes)
  • Channa Dal : 4 tb sp
  • Garlic pods : 5
  • Green Chilies : 2
  • Red chilli powder
  • Turmeric
  • Salt
  • Oil
  • All ingredients of Tadaka or Talimpu
  • Curry leaves


  • Soak Channa Dal for 30 min.Separate sorrel leaves from the bunch.Chop if leaves are big.
  • In a vessel, add 1/4th cup water, soaked Channa Dal , bottle gourd pieces and cook till they become soft.
  • If there is excess water, drain the water.Now add sorrel leaves,green chilli,crushed garlic pieces.Cover the lid and cook till sorrel leaves become soft.
  • Add salt, red chili powder as per your taste.
  • In another vessel, add tadaka .Add this to curry.

Serve this with hot rice, few drops of ghee.Tastes yummy!!!!!!!!!

Monday, 21 September 2009

Onion Pakodi

Onion Pakodi, a perfect tea time snack.My all time favourite.

  • Besan flour : 1/4 th cup
  • Rice flour
  • Onion : 2 big
  • Ginger : 1 small square piece
  • Curry leaves :10
  • Green Chilies : 2
  • Oil
  • Salt


  • Chop onions into thin vertical pieces.Add curry leaves, enough salt, ginger pieces and mix well.Set aside for some time.
  • Now in a mixing bowl add besan flour, 2 big spoons of rice flour, 3 tb sp of oil.Mix without any lumps.If you don't add rice flour pakodi will be soft, not crispy.
  • Now add onion mix to besan flour.Mix well as tight dough.If required add few drops of water.
  • In deep kadai, heat oil for deep fry.Now take small small portions of dough and slowly drop them in the oil.
  • Fry them till they turn to golden color.

Serve with ketchup or any chutney.

Wednesday, 16 September 2009

Goruchikkudu kaya kura/Cluster beans curry

  • Cluster beans : 1 cup chopped

  • Toor Dal : less than 1/4 th cup

  • Coconut powder : 3 tb sp

  • Green chilies : 5

  • Turmeric

  • Salt

  • Ginger : 1 inch pod

  • Oil

  • All ingredients of Talimpu or Tadaka


  • Soak toor Dal for 1 hr.After that pressure cook toor Dal, cluster beans with salt for 3 visils.If you feel that cooking time is not enough for toor Dal, cook it separately till they are cooked.

  • In blender, grind green chilies, coconut pieces, ginger to smooth paste.

  • Now take a vessel, put talimpu.Squeeze water from beans and add to talimpu.Add turmeric powder, salt if required, green chili paste.Mix well.

Serve this with rice.

This is my entry to My Legume Love Affair, 15 hosted by Sia and to Susan's Event.

Monday, 14 September 2009

poori with aloo curry

Poori with aloo curry is a great combination.It tastes yummy too.

To prepare poori

  • Wheat flour : 1 cup
  • Water
  • Salt
  • S00ji rava : 3 tb sp
  • Oil: for deep fry


  • Take a mixing bowl.add wheat flour, salt, sooji rava and mix well.If you add sooji rava, pooris will be crispy for long time than normal.
  • Slowly add water and prepare soft dough.Rest dough for 15 min, covered.
  • Now take a kadai.Take enough oil for deep fry.
  • Make dough in small lemon size balls, and roll round shape.They should neither be thick nor thin.
  • Heat oil.When oil is hot, add prepared poori.Fry them.While frying gently press on puri with spatula or spoon, so that they will puff up well.When it completely done, take on to a paper towel to absorb excess oil.
  • Repeat the procedure for remaining.

To prepare aloo curry:


  • Potato : 1 big
  • Onion : 1 big
  • Green chilies :4
  • Ginger : 2inches pod
  • Besan flour : 2 tb sp
  • Channa Dal : 1 tb sp
  • Turmeric : 1 t sp
  • Urad Dal : 1 t sp
  • Mustard seeds : 1 t sp
  • Cumin seeds : 1 t sp
  • Curry leaves : 10
  • Coriander leaves : 2 strings(optional)
  • Salt
  • Oil


  • Chop potato, green chilies.Chop onion vertically and keep aside.In small bowl, add little water and besan flour.
  • Now take a thick bottom vessel.Add 3 tb sp of oil.When it is hot add Channa Dal, urad Dal, mustard seeds, cumin seeds, curry leaves.
  • Add onion and green chilies and saute till onions are transparent.Add turmeric.
  • Now add potato pieces, little water and cook till they are cooked.Check water in between.Take care that potato not be mushy.
  • Add enough salt.Take besan flour bowl, and mix it without any lumps.
  • Add besan flour water to the curry and mix well.
  • Bring it to boil, it takes 2 mins after adding flour water.Switch off the stove.
  • On top add coriander leaves serve with poori.

You can sprinkle little lemon juice too on top if you prefer.

Potlakaya Pesarapappu Kurra(Snake gourd, moong dal curry)

The snake gourd is rich in calcium,potassium,iron and vitamins A, B and C.
  • Snake gourd : 1

  • Moong dal split : 5tb sp

  • Green Chilies : 3

  • Mustard seeds : 1 t sp

  • Cumin seeds : 1 t sp

  • Urad Dal : 1 t sp

  • Curry leaves: 1 string

  • Turmeric : 1/4 t sp

  • Salt

  • Oil


  • Soak moong dal for 30 min.Clean snake gourd and cut as circles or any shape pieces.Cut green chilies as well.

  • Now in a vessel, add oil.When it is hot, add urad dal, cumin seeds, mustard and saute well.

  • Now add green chilies and curry leaves.Add snake gourd pieces, moong dal.Cover the lid and cook well, till pieces become soft and rawness is gone.

  • When it is almost done, add salt and mix well.

Serve with hot rice and a drops of ghee.

This is my entry to Food for 7 stages of life: Pregnancy hosted by Radhika and Sudheshana of Cook like a bong

Tuesday, 1 September 2009

Tomato Rice

This rice i prepared with leftover rice.

  • Rice: 1 cup
  • Tomato: 2 medium size
  • Potato: 1 small
  • Onion: 1 small
  • Green Chilies : 2
  • Ginger: 1/2 inch size
  • Red Chili powder : 1/2 sp
  • Garam Masala : 2 pinches
  • Ghee: 5 tb sp
  • Coriander leaves : 4 strings
  • Salt


  • Chop onion,green chilies, ginger, tomato , potato and keep aside.If you are using raw rice, wash rice and keep aside.
  • Take a thick bottom vessel.Add ghee.When it is hot add onions,green chilies, ginger pieces and fry them.Once onions are transparent add potato, tomato pieces and mix well.
  • Add enough salt,garam masala, coriander leaves and mix.Now add 2 cups of water and washed rice.Pressure cook for 4 visils.Once the pressure is gone, serve hot with raita.
  • If you are using leftover rice, in above step after adding masala cover with lid and cook till tomato, potato are cooked.
  • Once it is done, add leftover rice and mix well.
  • Leave it like that on low flame for 5 min.

Serve with raita.

Friday, 28 August 2009

Poha mixture

  • Poha or atukulu thick one : 1 cup
  • Roasted Channa Dal
  • Peanuts
  • Cumin seeds : 1 tb sp
  • Salt
  • Red Chili powder
  • Curry leaves : 10
  • Oil

Take 1/4th cup roasted Channa Dal and Peanuts combined approximately.Do not fry them together.


  • Take a kadai.Add 1 tb sp oil.Add roasted Channa dal and fry till they turn to golden color.Once they are done, take them to a wide bowl.
  • Now add 1 tb sp oil again and fry pea nuts till they are done.Add them to roasted Channa Dal.
  • Now add oil till bottom of kadai is full.Now add poha in small quantities and fry them .Once they are puffing up and are folding, remove them and place on tissue to take off excess oil.
  • Do not over fry poha.Follow same procedure with remaining Poha as well.
  • Once all done, fry curry leaves,cumin seeds in 1 tb sp oil.Keep aside.
  • Now mix fried poha with peanut mixture.Add salt,red chili powder, curry leaves and cumin seeds.Mix well.

Sever as tea time snack.You can sprinkle chopped onions and lemon juice as well if you like.

Monday, 24 August 2009


As yesterday was Vinayaka Chaviti prepared chalimidi, vadapappu,panakam to offer to God as neivedhyam.

Chalimidi is prepared with rice flour and jaggery.It can be prepared with fresh home made flour or store bought.First take enough jaggery as per amount of flour and mix it with little water .Make sure that jaggery mixes well with water.Now add ilachi powder, rice flour and mix well till you get smooth ball consistency.Add 1/2 spoon ghee on it.

Vadapappu is soaked moong Dal.Soak moong Dal for 45min - 1 hr.Drain water and keep aside.

Paanakam is jaggery water.Take water in a vessel.Add jaggery powder,ilachi,pepper powder and mix well till jaggery is mixed completely.

There 3 are prepare for Pooja and most of the festivals in Andhra.


Yesterday was Vinayaka Chavithi.So i prepared pongali, Pulihora,undrallu as Neivedhyam.

To prepare undrallu, rice rava is main ingredient.To prepare rice rava, soak rice in water for 3hrs.Drain water .Dry the rice till moisture in rice is completely gone.Now grind rice in blender or mixer to make fine rava as suji rava.As there will be rice flour too in it, separate rava using jalleda or strainer.


  • Rice Rava : 1 cup
  • Channa Dal : 4 tb sp
  • Salt


  • Soak Channa Dal for 20 min.Take a thick bottom vessel.Add 2 cups of water and bring to boil.
  • Now add enough salt, Channa Dal.After 2 min add rice rava and mix well.
  • Cover with lid and cook till water is evaporated completely. Take off from the stove and let it cool for some time.
  • Now make the cooked rava in to small round balls, and place them on idli plate one by one.
  • Now pressure cook undrallu for 3 visils.

Let pressure go off.Remove them from cooker and serve with tamarind or ginger chutney.

Friday, 21 August 2009

My first blog Award

Thanks Shruti for the award

Here are the rules of the game:

1. You must thank the person who has given you the award.

2. Copy the logo and place it on your blog.

3. Link the person who has nominated you for the award.

4. Name 7 things about yourself that people might find interesting.

5. Nominate 7 other Kreativ bloggers.

6. Post links to the 7 blogs you nominate.

7. Leave a comment on each of the blogs to let them know they have been nominated.

Friday, 7 August 2009

Semya pudding

  • Semolina : 1/2 cup(Roasted)
  • Milk : 11/4 cup or more
  • Sugar : according to taste
  • Cardamom : 2 crushed
  • Cashews :10 broken into pieces
  • Raisins: 10
  • Ghee : 4 tb sp


  • If semolina is roasted one, we can use it directly or else roast semolina with 1 tb sp ghee.
  • In a deep bottom vessel, add milk and boil it.Now add roasted semolina.In the mean time, in another kadai add ghee, and fry cashews and raisins.
  • Keep stirring in between.If required add more milk.When semolina is cooked completely, add sugar and mix well.
  • Now add fried raisins,cashews along with ghee.

Friday, 31 July 2009

Sweet Pongal(pongali)

Sweet pongal is prepared to offer as neivedhyam to God.

  • Rice : 1 cup
  • Moong Dal : 1/4 cup
  • Ilachi powder : 1/2 tb sp
  • Jaggery : as per taste
  • Milk : 1 cup or more
  • Cashew nuts : 5 made into small pieces
  • Dry Raisins : 10
  • Ghee : 6 tb sp


  • Soak moong Dal and rice separately for 45 min.In mean time take a kadai, add 2tb sp off ghee.When it is hot add cashew nuts,raisins.Fry them and keep aside.
  • Take a thick bottom vessel and add 1 cup of water and 1 cup milk .
  • Let it boil .Now add moong Dal and cook for 3 min.Now add rice and cook.Cook on medium heat.Check rice, whether you are able to make into two with your finger.If needed add water or milk.
  • When it is 95% cooked add jaggery, ilachi powder and mix well.
  • When jaggery is completely mixed with rice, add fried cashews and raisins.On top add 4tb sp of ghee.

Mix well and serve.

Wednesday, 29 July 2009

Boiled Peanuts

  • Peanuts : 1 cup

  • Salt


  • Soak peanuts in 2 cups of water for 4 hrs.
  • After 4hrs change water and pressure cook peanuts for 3 visils by adding enough salt and mixing.
  • Let pressure go off and drain water.

Serve as evening snack.

This is my entry to JFI-Peanuts hosted by Pavani and Indira of Mahanandi

Monday, 27 July 2009

Beerakaya(Ridge guard) Chutney

  • Ridge guard : 1 big
  • Green Chilies : 4 or 5
  • Tamarind Juice : 4 spoons
  • Salt
  • Onion (optional)
  • Oil
  • Garlic (optional)
  • All ingredients of Talimpu


  • Peel ridge guard and check for the taste.If it is OK, cut into medium cubes.
  • Take a pan, add 2tb sps of oil.When oil is hot add ridge guard pieces,green chilies, if you prefer onion, garlic also.
  • Cover it with lid.Cook until water oozes out completely and ridge guard is cooked.
  • Let it cool completely.Grind the pieces in mixer by adding tamarind juice and enough salt.
  • Put talimpu and add it to chutney.

Serve with rice.

Variation: You can use red chilies instead of green chilies.

Aaviri kudumu or Steamed pan cake

Aaviri kudumu, is a olden days authentic recipe.At that time they used to do this as a cake.They used to spread a cloth on deep vessel, pour this batter, and cover it fully.Keep this vessel in another big vessel with water in it.And let it cook by covering with lid.I didn't try that method.Tried in idly plates.

This is easy digestible and a very healthy food.

Here is the recipe


  • Urad Dal : 2 cups

  • Salt

  • Green Chilies :2


  • Soak urad dal for 5-6 hrs.Grind as smooth batter, by adding water salt,green chilies.No fermentation is required.Should be prepared immediately after grinding.

  • Take idly plates, and add batter in the plates.

  • Add 2 glasses of water in pressure cooker.Put idly plates and let it steam for 10 min without keeping visil.

  • Let the pressure go off.Take pan cakes into serving plate.

Serve hot with any chutney.

This is my entry to Steamed Treats hosted by Shruti.

Tomato Pickle

This recipe i got from one blog.

In our home to prepare tomato vuragaya,first my mom used to mix tomato pieces,tamarind, salt and keep it in air tight plastic container for 3 days.After 3 days squeeze of the water fully and used to dry the tomato pieces in hot sun for 2 days.But drying in the sun is not possible for me here.So i choose this method of preparing pickle.

  • Tomato: 500gm

  • Tamarind : 25gm approximately

  • Salt

  • Red Chillie Powder

  • Mustard powder : 1t sp

  • Hing : a pinch

  • Methi seeds powder : 1 t sp

  • Oil

  • Garlic (optional)

  • Mustard seeds : 1/2 tsp

  • Cumin seeds : 1/2 tsp


  • Cut tomatoes into big cubes.In a plastic container add tomato pieces,tamarind and salt and mix well.Close the lid.
  • Leave it like that for one day.After one day, grind tomato,tamarind , garlic as smooth paste.
  • In a thick bottom vessel, add oil and put tadaka, add hing.Now add tomato paste in it and mix well.
  • Cook till the oil comes out in the corners by covering with lid.When it is almost done add salt, red chillie powder,mustard seeds powder,methi powder and mix well.Make sure that oil is more in the pickle.
  • Let it cool completely, transfer it to airtight container.Use dry spoon to serve.

Serve with rice,idly,dosa.

Monday, 20 July 2009

Chamadumpa fry

  • Chamadumpa : 500gm
  • Oil : for deep fry
  • Salt
  • Red chili powder


  • Wash chamadumpa.In a vessel add some water and chamadumpa.Pressure cook for 3 visils.
  • When pressure is gone,take out skin and cut into pieces.
  • In a kadai, heat oil for deep fry.When oil is hot add these pieces, and fry them till they turn into golden color.
  • Take chamadumpa pieces into a bowl and add salt and chili powder.Mix well.


My friend told me this recipe.This is one of my favourite sweet.

  • Ricotta Cheese : 1tin 15oz

  • Condensed milk : 1 can 15oz

  • Butter : Half stick melted

  • Almonds : 12 grated finely

  • Pistachio(unsalted) : 15 cut into small pieces


  • Mix cheese and condensed milk well by adding some butter.

  • Microwave for 15-20 min stirring every 3 minutes.Use big bowl to prevent overflowing.

  • Check with spoon whether it is done or not.Then add grated almonds and pistachio on top.(I did not add any)

Tuesday, 14 July 2009

Talimpannam or Tadaka rice

This is often prepared for breakfast with left over rice.It tastes yummy...

  • Left over rice : 1 cup
  • Onion : 1
  • Green Chilies:4
  • Channa Dal : 1 tb sp
  • Urad Dal : 1tb sp
  • Mustard seeds : 1/4th tb sp
  • Cumin seeds : 1/2 tb sp
  • Turmeric: 1/4 T sp
  • Salt
  • Oil


  • Make rice as individual grains with your hand and keep aside.
  • In a kadai, add 4tb sp of oil.Once it is hot, add all ingredients of tadaka.Once it start spluttering, add chopped onion and chilies,turmeric and fry till onion turn transparent.
  • Now add rice,sufficient salt and mix well.Leave it for 2 min on heat , mixing in between.

Take off from heat and serve.

Channa Dal Vada

  • Channa Dal : 1 cup
  • Green Chilies :4
  • Onion : 1 big
  • Cilantro and mint leaves : finely chopped
  • Salt
  • Oil


  • Soak Channa Dal for at least 3 hrs.
  • Chop onions very finely.In blender or mixer first grind green chilies, then add Channa Dal and grind for 3 seconds.Do not add water.Mix it well, and add salt.Grind for 2 seconds again.It should not be smooth paste.Some Dal should be just turned into half.
  • Take that to a mixing bowl.Now add cilantro and mint leaves,finely chopped onions and mix well.
  • In deep kadai, heat oil.Make round ball of medium lemon sized and press it to round shape either on your hand or on plastic sheet.
  • Once oil is hot , add pressed vada one by one.Fry them till they turn into medium golden color.

Take them onto plate and serve with tomato ketchup or any chutney.

Sunday, 12 July 2009

Bombay Chutney

I don't know why it is called Bombay chutney, this is very famous in Andhra.Goes well with Dosa,Idli and Upma.They do this for functions or marriages to go well with tiffins. Easy to prepare also.

  • Senagapindi or besan flour: 1/4th cup
  • Green Chilies : 3
  • Urad Dal : 1/2 tb sp
  • Mustard Seeds : 1/4th tb sp
  • Cumin seeds : 1/2 tb sp
  • Turmeric : 1/2 tea sp
  • Salt
  • Oil
  • Lemon Juice : As per taste


  • Chop chilies.Take 1/2 cup water in a bowl and add besan flour and mix well without any lumps.
  • Take a vessel.Add all ingredients of Talimpu or Tadaka.Once they are spluttering, add besan flour mixture into it.Immediately stir it well, as it forms lumps very easily.
  • Now add turmeric.If required add water also.The chutney should not too thick or too watery.Check for medium consistency.Stir the mixture well in quick intervals.
  • Now add salt and mix well.Cook till bubbles are formed on top.That is the indication that it is cooked.
  • Check for the salt and take the chutney into serving bowl.Add lemon juice and mix well.

Serve hot with idli,dosa,upma.

Note: You can also use tamarind juice instead of lemon juice.In first step mix besan flour in tamarind juice and water mixture instead of only water.

Cucumber, potato curry

  • Cucumber : 1 medium size
  • Potato : 1
  • Onion: 1 medium size
  • Cumin seeds :1/2 Tb sp
  • Urad Dal : 1/2 Tb sp
  • Mustard seeds : 1/2 Tb sp
  • Channa Dal: 1/2 Tb sp
  • Curry leaves : 10 leaves
  • Oil: 3 tb sp
  • Salt
  • Red Chili powder
  • Turmeric : 1/2 tea sp
  • Peel Cucumber and cut into small piece and check for the taste.If it is not sour, cut cucumber into half and remove the seeds from it.
  • Cut it into small cubes.Peel potato and cut into pieces of size of cucumber.Put the potato pieces in water and chop onion.
  • Take a vessel.Add oil,and all ingredients of talimpu(Urad Dal,Channa Dal,mustard seeds, cumin seeds,curry leaves)
  • Now add onions, turmeric and fry till onions turn transparent.
  • Now add cucumber,potato pieces and some water .Keep lid and cook it for some time
  • Mix well occasionally and check if more water is required.
  • when it is 3/4th cooked add salt,red chillie powder and mix well.
  • When it is cooked , take it to serving bowl and serve with rice.

Note: If you prefer you can add coriander powder also.

Wednesday, 3 June 2009

Dosakaya chutney

  • Dosakaya : 1 medium size
  • Tamarind juice : 4tb sp
  • Green Chilies : 4
  • Cilantro : 2 strings
  • Salt
  • Talimpu ingredients


  • Peel the cucumber and cut into small pieces.Check for sourness of the cucumber.
  • In the mixer first grind green chilies, then add cucumber pieces,salt,tamarind juice and grind for 1 second.The pieces should not become paste.Take the chutney into serving bowl.
  • In a kadai, add oil and put talimpu along with cilantro and curry leaves.Add this tadaka to chutney and mix well.

Serve with rice.

Friday, 22 May 2009

Sweet Potato Fry


  • Sweet potato: 2
  • Red chili powder : 2tb sp
  • Salt : 1tb sp
  • Oil : For deep fry


  • Peel the skin of sweet potato and cut into small pieces.
  • Take a kadai.Pour oil that is sufficient for deep fry.
  • When oil is hot put the sweet potato pieces in it.
  • Fry them till they turn into golden color.
  • Take from the oil into a serving bowl and add salt and red chili powder.

Thursday, 14 May 2009

Milk Poha\Paala atukulu


  • Poha : 1/2 cup
  • Milk : 1/4th cup or more
  • Jaggery : According to taste

  • Boil milk.Take milk into a small bowl.
  • Now add jaggery and mix well till it melts and mixes well.
  • Add poha and mix.
  • Wait till poha becomes soft for 5-10 min.Add milk if it is too dry.

Have this as snack or sweet .

This is my entry to 15 minute cooking

Wednesday, 6 May 2009

Maida cookies

These biscuits are famous in Hyderabad bakeries.We used call them as chandamama biscuits in my childhood as they used to be in half moon shape.
This recipe i learnt from my aunt and baking instructions from net.

  • Maida : 1 cup
  • Dalda/butter : 1/2 cup or more
  • Powdered sugar : 1/2 cup(add more if more sweet is required)


  • Take a mixing bowl.Add maida and sugar and mix well.In the mean time melt the better or ghee in microwave.I used dalda.
  • Add butter and mix the dough well without any lumps.
  • Check whether you are able to make small biscuit shape or else add more butter.
  • Preheat the oven at 325degrees Fahrenheit .
  • Make cookies in which ever shape desired and put them in baking tray one by one.
  • Bake it till 12-15 min.Check whether the dough is baked or not.
  • Switch off the oven and let biscuits cool for some time and serve.

Sorakaya kura(bottle gourd curry)

This vegetable reduces body heat.I make many varieties with this vegetable like rottelu,curries,rasam.


  • Bottle gourd : 1lb cut into small pieces
  • Moong dal : 6 tb sp
  • Green chilies : 3 finely chopped
  • Mustard seeds : 1/2 tb sp
  • Cumin seeds : 1/2 tb sp
  • Urad Dal : 1/2 tb sp
  • Oil
  • Curry leaves :6
  • Tamarind : 1/4 tb sp


  • Soak moong dal in water for 30 min.Peal bottle gourd and chop into small pieces.
  • Take a vessel, add oil and heat it.Now add urad Dal, mustard seed, cumin seeds, green chilies, curry leaves, tamarind.
  • Now add bottle gourd pieces,moong Dal and cover the lid.
  • Let it cook for some time.Stir occasionally and add water if required.
  • Cook till the bottle gourd becomes soft.Add salt and leave for few min.

Take off from the heat and serve with rice.