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.