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Daily Meals

Updated: 2018-01-23T18:18:21.130+08:00


Pesara Sunni Undalu (Moong dal Laddoos)


Happy Diwali :)
Pesara sunni undalu are healthy and kids friendly laddoos, made up of skinned green gram.

Split and skinned green gram or skinned moong dal-1 cup
Sugar-1 cup
Ghee-1/2 a cup
Cardamom powder- 1/4 teaspoon
How to make:
  1. Dry roast the moong dal in a pan on a medium flame for 2-3 minutes.
  2. Lower the flame and fry it until it turns brown in colour and a nice aroma forms.
  3. Turn off the stove and allow the dal to cool. Grind the dal and sugar into a powder. 
  4. Transfer the mixter into a wide plate or a bowl and add the cardamom powder and melted ghee.
  5. Mix it well  and make small laddoos out of this. Leave them for 15 minutes to settle down and store them in an air tight container.
Note:  Adjust the quantity of sugar according to your taste.

Happy Navratri & Dasara


Badam or Almond HalwaBadam halwa reminds me my friend and neighbour, Lalitha. She showed me how to make this delicious halwa when we stayed in Singapore. Thank you Lalitha :) I made it with little changes. Let's see the recipe now.                                      Ingredients:Almonds or badam-1/2 a cupMilk-1/2 a cupSugar-1/2 a cupCardamom powder-1 teaspoonGhee-2 tablespoons                                                    How To Make:Soak the almonds in hot water for 15-20 minutes. Peel the skin and grind them into a thick paste by adding the milk. Add the sugar and half a cup of water into a pan and boil it on a medium flame till you get a syrup of one string consistency.Lower the flame and add the almond paste to the syrup. Mix it well and add one tablespoon of ghee.Stir it continuously without burning. Add the cardamom powder and remaining ghee and mix it well. Once the mixture becomes thick and starts separatingfrom the pan, turn off the stove and trasfer it into a serving bowl.           Delicious and nutritious badam halwa is now ready :)Note: If you want you can also add few saffron strings after adding the ground paste to the syrup.Bobbarla Guggillu                                                                                 Ingredients:Bobbarlu or chawli or lobia-1 cupWater-4 cupsSalt to tasteFor Seasoning:Curry leaves-fewCut green chilly-4Turmeric powder-a pinch (optional)Split and skinned black gram-1 teaspoonSplit and skinned bengal gram-1 teaspoonMustard seeds-1/4 a teaspoonCumin seeds-1/2 a teaspoonAsafoetida or hing-a pinch Oil-1 tablespoon                                               How To Make:Wash and soak the bobbarlu or lobia in suffiecient water for overnight or for six hours.Heat the oil in a pressure cooker and add all the seasoning ingredients one by one.Let them splutter for a few seconds  and add the soaked lobia. Pour four cups of water add salt to it.Pressure cook it for 2-3 whistles and turn off the stove. Once the pressure stops releasing, open the lid carefully and drain the water into a separate bowl.You can add lemon juice to it and have it as a soup or else you can serve it with steamed rice like rasam.         Adjust the salt and serve the bobbarla guggillu in a bowl and enjoy :)Note: You can also add chopped coriander leaves and crushed garlic to it.[...]

Happy Ganesh Chaturthi :)



Om vakratunda mahakaya
Kotisurya samaprabha
Nirvighnam kurume deva
Sarva karyeshu sarvada

Panchamrutam is a simple and healthy prasad and should not keep for long time. Better to consume it freshly.



Milk-1/4 a cup (preferably cow milk)
Yogurt (curd)-1/4 a cup
Honey-1 tablespoon
Ghee-1/2 a teaspoon
Coconut water or water-1 tablespoon
Grated jaggery-1 teaspoon
Ripe banana-1
Raisins-a few

How to make:
  1. Peel and slice the banana and keep them aside.
  2. Add the milk, yogurt, honey, ghee, coconut water and jaggery one by one into a bowl and mix it well.
  3. Now add the banana slices and raisins and mix it well.
  4. Panchamrutham is ready to offer to god..
Note: You can also add sliced dates or grapes and can adjust the measurements of the ingredients according to your choice.

Maida Burfi


We can make maida burfi in different flavours using  cardamom powder or vanila essence or rose water. I have added cardamom powder to give a traditional touch, since I made it for Krishnashtami.

Let's see the recipe now.

What you need: 
Maida or all purpose flour-1 cup
Ghee-1/4 a cup
Water-1 cup
Sugar-one and half cup
Cardamom powder-a pinch

How to make:

  1. Greese a tray with ghee and keep it aside.
  2. Heat the remaining ghee in a nonstick pan or heavy bottomed vessel and add the maida flour.
  3. Fry it on a low to medium flame until nice aroma arises and the flour turns light brown in colour.
  4. Transfer it into a bowl and add the sugar and one cup of water to the same pan. 
  5. Boil the contents till you get a syrup of one string consistency. Add the cardamom powder and mix it well.
  6. Turn off the flame and remove the pan from the stove.
  7. Add the fried maida to the syrup and stir it continuously until the mixture thickens and separates from the sides of the pan. 
  8. Transfer it onto the greased tray and mark the lines in desired shapes. 
  9. Delicious maida burfi is ready now :)
  10. Once it cools down cut it into pieces and store in an air tight container.
Note: You can also add 1-2 tablespoons of cocoa powder while adding the fried maida to the syrup  and make chacolate burfi. I made it on Raksha Bandhan festival. Today is my blog's anniversary :)


Happy Krishnashtami :)


Tried out the recipe for maida burfi from Rak's Kitchen. It's very simple to make and tastes delicious.

Happy Independence Day


                                          Green Gram CurryA simple and healthy dish that goes well with both rice and rotis. We had it with steamed rice and poha mixture..                                                                            What you need:Green grams or pesalu-1cupTomato-1 ripe and medium sizedGreen chillys-2Curry leaves-a fewAsafoetida or hing or inguva-1 pinchTurmeric powder-a pinchChilly  powder-1/4 teaspoonSalt to tasteOil-1 tablespoon                                                                                                                                                                                  Preparation:Wash and soak the green gram for six hours or over night.Heat the oil in a pressure cooker and add the cut green chillys, curry leaves, asafoetida and cut tomato.Fry them on a low flame until they become soft.Add the soaked green gram, turmeric powder, chilly powder and salt.Stir it for two minutes and add two cups of water.Pressure cook it for 3-4 whistles and turn off the stove.Once the cooker stops releasing the pressure, open the lid and mash it. Cook it for one to two minutes on a low flame without the lid.Turn off the stove and serve it with steamed rice or rotis or chapathis..Note: You can also add ginger garlic paste and cut onion while adding green chilly and curry leaves. I have already posted the recipe of poha mixture.[...]

Happy Sri Rama Navami :)


When I was working in a school (in Bengaluru), I tasted kosambari and Muskmelon (kharbuja) panaka on Sri Rama Navami Day. I liked them and they are quite different from our Rama Navami dishes. I have already posted what we make in Andhra and Telangana on Sri Rama Navami (vada pappu, panakam and pulihora or mango rice). I asked one of my ex-coleagues how to make kosambari and muskmelon panaka to share with you :)Let's see how to make them..                                                  Kosambari                                                                                                                                                                                                                                                       What you need:Skinned green gram (yellow moong dal)-1 cupGrated carrot-2 tablespoonsFinely chopped green cucumber-2 tablespoonsGrated raw mango-1tablespoonGrated fresh coconut-1 tablespoonFinely chopped green chilly-1Chopped coriander leaves-1 tablespoonSalt to taste                                                            Preparation:Soak the green gram for half an hour in water and drain it.Take a mixing bowl and add the soaked green gram, grated carrot, chopped cucumber, grated raw mango, chopped chilly and coriander leaves.Add salt to taste before serving and mix them well.        The colourful and healthy kosambari is ready to serve now which helps to cool our body in summer.  Note: You can also add lime juice instead of raw mango. If you want, you can season the salad by   adding a few mustard seeds, skinned black gram, a pinch of hing and a few curry leaves to one teaspoon of hot       oil.Musk Melon Panakam:Musk melon is rich in fiber, potassium, vitamin A and C. It improves our immune system and is also good for the skin.                                                  What you need:Ripe musk melon-1Grated jaggery-1/4 a cupCardamom powder-a pinchWater-4 cupsPreparation: 1. Wash and cut the musk melon. Deseed it and squeese the pulp into juice with your palm in a container.  2. Add the grated jaggery (remove the impurities if any), cardamom powder and water to the musk melon        and stir it till the jaggery melts.     The delicious musk melon panaka is ready to serve now :)Note: You can also add one tablespoon of lime juice to this drink. You can dry the melon seeds and use them in sweets like motichoor laddoo.[...]

Jilebi (Instant)


Happy Ugadi :)  - Ugadi Subhakankashalu :)                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    What you need:  For making the batter:Maida (all purpous flour)-2 cupsRice flour-2 tablespoonsYogurt (curd)-2 tablespoonsBaking powder-a pinchEno fruit salt-1 teaspoon (main ingredient)Orange juice-2 tablespoons (optional)For the Syrup:Sugar-2 cupsWater-2 cupsLime juice-1 teaspoonCardamom powder-1/4 of a teaspoonOil and two tablespoons of ghee for deep fry                                                                          Preparation:Mix the maida, rice flour, baking powder, yogurt, eno fruit salt and orange juice to make a thick batter of pouring consistency using sufficient water.Melt the sugar in water and boil it until it reaches single string consistency.Now add the cardamom powder and lime juice. Mix it well and turn off the the stove.Make a hole in a Ziploc bag and fill it with the batter.Heat the oil in a wide frying pan on a low flame and squeese the batter into swirls carefully when the[...]

Simple Potato Stir Fry


Potato is a kid-friendly vegetable.. They love eating this starchy vegetable in many forms like chips, fries, samosas, cutlets, masala curry, stir fry, etc.Let's see how to make this simple potato stir fry :)                                                                             What you need:Cubed  potatoes-2 cupsChilly powder-1 teaspoonTurmeric powder-a pinchCrushed dried fenugreek leaves (kasuri methi)-1 teaspoonSalt to tasteOil-4 tablespoonsFor seasoning-a few mustard seeds, cumin seeds and some skinned black gram (urad dal).                                                                                                                                                                                                     Preparation:Heat the oil in a wok (kadai) or pan and add the skinned black gram, mustard seeds and cumin seeds. Once the skinned black gram turns light brown in colour, add the cubed potatoes.Stir fry them for two to three minutes on a medium flame and add turmeric powder and salt.Mix it well and cook it cover for two minutes. Lower the flame and add chilly powder.Fry it uncovered for five to six minutes and make sure it doesn't burn. Add the crushed dried fenugreek leaves and fry for two more minutes.Turn off the stove and transfer the stir fry into a serving bowl and serve with hot rice and pappu charu or rasam or majjiga charu (majjiga pulusu).Note: After transferring the fried potatoes into the serving bowl, do not cover it immediately. Allow it to cool for 2-3 minutes to avoid the softening of the dish from the steam that builds up when left covered.[...]



Happy Holi :)Malpua is a dessert from North India. It is a deep fried pan cake that has been dipped in sugar syrup and is generally made with maida (all purpous flour) and mawa (koya) or suji. It can be served chilled or warm with rabri. I have made them with a few changes and they are delicious :)     Let's move on to the recipe now..                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                            What you need:   For making the batter:Maida-2 cupsCorn flour-2 tablespoonsBengal gram flour-1 tablespoonCooking soda-a pinchGhee-1 tablespoonEno fruit salt-1/4 a teaspoon (optional)Yogurt or curd-2 tablespoonsPinch of saffron soaked in a tablespoon of milkFor the Syrup:Sugar-2 cupsWater-2 cupsLime juice-1 teaspoonCardamom powder-1/4 a teaspoonOil for deep fry                                       Dry fruits - some chopped cashews and almonds for garnishing                                      Preparation:Mix all the ingredients except the eno salt in a wide bowl and slowly keep adding water to get a pouring consistenecy that is not too thin not too thick.Cover it and keep it aside for two hours. Melt the sugar in water and boil it until it reaches single string consistency.Now add the cardamom powder and lime juice. Mix it well and turn off the the stove.Add eno powder to the batter, mix it well and rest it for ten minutes before deep frying. Heat oil in a wide frying pan and when it is hot, lower the flame and pour a laddleful of batter in the oil in small pancake shapes.Fry them on a medium flame until they turn golden brown in colour on both sides. Do likewise with the remaining batter and immerse them in the sugar syrup while the syrup is still warm.Transfer them onto a serving plate and garnish with dry fruits. Crispy outside and soft inside like a cake..delicious..        &n[...]

Vegetable Dum Biryani


I tried this veg dum biryani after referring to vah chef's recipe and chef Harpal Singh's recipe. It came out very well and tasted like restaurent biryani. I am going to share the recipe with you and hope you will also try this soon :)                                                                                                                                                                                                                      What you need:Basmati rice-4 cupsCauliflower florets-1 cupCubes of carrots-1 cupCubes of potatoes-1 cupSlices of beans-1 cupCubed paneer-1/4 a cupChopped onions-2 cupsChopped mint-1 cupChopped coriander leaves-1 cupGreen chilly paste-1 tablespoonGinger garlic paste-1 tablespoonCurd or yogurt-1 cupChopped cashews and almonds-1/4 a cupSaffron soaked milk-1/2 a cupLime juice-1 teaspoonSalt to tasteGhee-1/4 a cupOil to deep fry the chopped onionsFor powdered masala:                                Bay leaf-1Cloves-5Cinnamon-1 stickNutmeg-1Mace-1Star anise-1Sahijeera-1 teaspoonCoriander seeds-2 tablespoonsBlock pepper corns-5Cardamom-2                                                                                                                                                        Preparation:. Rinse and soak the rice in water for thirty minutes.Deep fry the chopped onions in the oil until they turn golden brown in colour on a low to medium flame and keep them aside. Soak the saffron in half a cup of warm milk and keep it aside. Start boiling twelve cups of water in a big vessel. Add two tablespoons of ghee, one bay leaf, one cardamom, four cloves and salt to taste to the boiling water. Now lower the flame and add the soaked rice to it.Heat two tablespoons of ghee and two tablespoons of oil in a deep wide pan on another stove. Add all the chopped vegetables and saute them for two minutes on a medium flame. Now add the green chilly paste and ginger garlic paste and mix it well. Add the powdered masala, half of the browned onions, half of the chopped mint and coriander leaves, chopped cashews, chopped almonds and salt. Saute for two minutes and add the curd.Mix it well.and sprinkle two tablespoons of ghee on the top. Lower the flame and now start adding the 70% cooked rice to the marinated vegetables in the pan. Over the top of the rice, add the remaining browned onions, lime juice, chopped mint and coriander leaves, saffron soaked milk and the remaining ghee. Cover it with a lid and keep a vessel with the water (that has remained after cooking the rice) on top of it as a weight.Cook it on a low flame for ten to twelve minutes. Turn of the stove and remove the weight from the top. Remove the lid and check the middle of the rice for any water. If there is, then cook it for two more minutes. Turn off the stov[...]

Corn Starch Halwa


Happy Valentine's Day :)
Corn starch halwa is very simple to make in a less amount of time.

What you need:

Corn starch-1 cup
Sugar-1 cup
Water-3 cups
Cardamom powder-1/4 a teaspoon
Ghee-2 tablespoons
For garnishing-some pomegranate seeds and almonds


  1. Mix the corn flour with one cup of water without forming any lumps and keep it aside.
  2. Melt the sugar in two cups of water and boil it in a non stick pan or heavy bottomed vessel.
  3. Once the sugar melts, lower the flame and add the corn starch liquid. Stir it continuously for two minutes. 
  4. Now add the cardamom powder and ghee to it and stir until it reaches the halwa consistency. When the halwa gets a thick glassy texture, turn off the stove.
  5. Transfer it onto a greased plate and allow it to settle for some time. Then cut into desired shapes and garnish with dry nuts


            Delicious corn starch halwa is ready now :)

Note: You can also add cashew nuts and pistachios to the halwa, before turning off the stove.

Pulagam and Kalagalupu Kura


Pulagam is a dish made with rice and split green gram. This dish is generally made on Bhogi day. Sankranti is celebrated mainly for three days. The first day is known as Bhogi, the second day is known as Sankranti or pongal and the third day is known as Kanumu.On Bhogi day, we will make pulagam. And on this day, we will also make Kalagalupu kura(mixed vegetable curry).                                                                                                                                    What you need:Rice-1 cupSplit and skinned green gram or pesara pappu-1/4 a cupTurmeric powder-a pinchSalt to tasteGhee-2 tablespoons                                                                                               Preparation:. Dry roast the split green gram for two minutes on a medium flame.Allow it to cool and wash it with water. Mix the dal with rice and pressure cook them with three cups of water until four whistles by adding turmeric powder, salt and ghee.Let the cooker cooldown and serve the rice with melted ghee and grated jagery.          Note: You can also have pulagam with patchi pulusu.   Kalagalupu Kura                                                                                                    What you need:Broad beans (chikkudu kayalu)-a few(10-12)Tomatoes-2 medium sizedPotatoes-2 small sizedCucumber (dosakaya)-1 small sizedGreen chilly-4Onion-1 medium sizedTurmeric powder-1/4 a teaspoonChilly powder-1/4 a teaspoonGinger garlic paste-1 teaspoon (optional)Chopped coriander leaves-a fewSalt to taste For seasoning:Oil-3 tablespoonsDry chillys-2Mustard seeds-1/4 a teaspoonCumin seeds-1/4 a teaspoonSplit black gram-1/4 a teaspoonSplit benga gram-1/4 a teaspoonCurry leaves-a few                                                                                                                           Preparation:Wash and cut the vegetables into small pieces.Heat the oil in a heavy bottomed vessel or pan and add all the seasoning ingredients one by one. Fry them for a minute on a low flame and add the onions and green chillys. If you want, you can add ginger garlic paste now.Fry them for two minutes on a medium flame and add the cut vegetables.Add turmeric powder, chilly powder and salt and mix it well. Cover and cook it for two minutes. Add a quarter cup of water and cook it covered, till all the vegetables become soft.It takes 6-8 minutes. Now add the chopped coriander leaves and turn off the stove.          Serve it with hot rice and enjoy the mixed vegetable[...]

Mysore Masala Dosa


Happy Republic Day to all :)Mysore masala dosa is a popular dosa in Karnataka. I tasted this dosa for the first time at Raj restaurent in Singapore and liked it a lot. A few days ago, I made this dosa with fried gram dal chutney and mint chuteny. Looking at the colours of the chutneys, I felt like taking a picture (first one below). For this, I made a rectangular dosa and spread the fried gram dal chutney on the top part and mint chutney on the bottom part. In the middle, I spread chutney powder with a little ghee in a small circle.                                                                                                                                 What you need:For the dosa batter: Soak one cup of skinned black gram, two cups of sona masuri rice and a quarter teaspoon of fenugreek seeds for four to six hours in sufficient water. Wash the soaked ingredients and grind them into a smooth paste after adding salt to taste. Transfer the paste into an air tight container and allow it to ferment in a warm place. Make sure that the container has enough space for the batter to rise (after fermentation, the batter may double in volume).Aloo Palya (potato stir fry): Boil four medium sized potatoes, peel off their skins and mash them. Keep this aside. Chop one medium sized onion, two green chillies, coriander leaves and an inch of ginger into small pieces. In a pan, heat two tablespoons of oil and add mustard seeds. Once they splutter, add the chopped onion, green chilly and ginger. Fry them on a medium flame for two minutes and add the mashed potato. Add a pinch of turmeric powder, a pinch of red chilly powder, a quarter spoon of coriander powder and salt to taste. Mix it well and cook it for four minutes on a low flame while stirring in between. Garnish it with chopped coriannder leaves.Fried gram dal chutney: Soak three dry chillys in water for ten minutes and break them into pieces. Take a quarter cup of fried gram dal,  a quarter teaspoon of cumin seeds, four garlic cloves and sufficient salt in a mixer jar and grind them into a paste using a little water. The chutney is now ready..Mint Chutney: Take half a cup of mint leaves, a quarter cup of chopped coriander leaves, a quarter teaspoon of cumin seeds, two cut green chilly, one tablespoon of lime juice and sufficient salt in a mixer jar. Blend them into a smooth paste. The mint chutney is now ready..                                                                                                                                   Preparation:Heat a nonstick pan on a low flame and pour a ladleful of batter on it. Spread it in a circular motion with the ladle to make a dosa. Drop a bit of butter on it and spread the gram dal chutney over the dosa.Spread the potato fry over half of the dosa and add one tea spoon of ghee or oil around the dosa.Roast the dosa for a minute and fold it into half. Transfer it onto a serving plate and do like wise with the remaining batter.Serve the hot dosas with gram dal chutney, mint chutney and chutney powder.You can also enjoy th[...]

Goru Meetilu


Happy Pongal to all of you :)Goru meetilu is a sweet snack which will be liked by everyone. In my childhood, an aunty of mine from Rajahmundry used to make this sweet. Even though it's difficult to get these shapes perfectly, I have given it a try.  Let's see the recipe now :)                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   What you need:   Mida-4 cupsSuji or bombay ravva-2 tablespoonsSugar-2 cupsGhee-1/4 a cupCardamom powder-1/4 a teaspoonOil for deep fry                                                                                Preparation:Sieve the maida in a wide bowl and add suji and melted ghee to it. Mix it well and make a tight dough using sufficient water. Cover it and keep it aside for 15 minutes. Divide the dough into small balls. Take a ball and press it into an oval shape inside your fist. Push it outwards by pressing down with your thumb nail and pushing up with your index finger. Goru means nail in Telugu. Since we are using a nail to get the shape, this sweet might be calling as goru meetilu :)Do like wise with the remaining balls of dough and deep fry them till they turn golden brown on a low to medium flame.Boil the sugar in a vessel with sufficient water until it reaches into a soft ball consistency. Add cardamom powder and turn off the stove. Now add the f[...]

Akki Rotti or Rice Flour Roti


Akki rotti is a dish from Karnataka which can be served as breakfast with chutney or palya (stir fry  in Kannada). It can be prepared by using only rice flour or can be prepared by mixing rice flour with cooked rice. I made plain akki rottis for dinner and we had them with tomato dal and shenga hindi or groundnut chutney powder. They were tasty and yummy..Let's move on to the recipe :)                                                                                                                                                                                                                                                                     What you need:Rice flour-2 cupsWater-2 cupsSalt to tasteGhee-2 tablespoons                                                                                                                                                                     Preparation:Boil the water in a heavy bottomed vessel or in a pan after adding two tablespoos of ghee and salt. Turn off the stove and add the flour. Mix it with a wooden ladle or spoon and cover it for a few minutes. While it is still slightly warm, knead it into a soft dough using water if necessary.Make orange sized balls using the dough and pat them with your palm or a rolling pin into circles. Dust them with dry rice flour as necessary.If  you feel that the dough is dry, wet your hands with water while patting.Heat the pan and fry the rottis on both sides on a medium flame. Sprinkle a little water on top of the rotti while frying. Serve them hot with chutney or curry of your choice.Note: You can also make masala akki rotti by adding cumin seeds, grated coconut, grated carrot, chopped green chilliy, onion, ginger, coriander leaves and salt to the rice flour.[...]

Shenga Hindi or Groundnut Chutney Powder


Groundnuts or peanuts are rich in nutrients, folate, vitamin E and proteins. Ground nuts have many uses. They can be eaten raw or used in recipes. Groundnut oil is often used in cooking due to its high monounsaturated content. 
Let's see the recipe now :)                                       
  1.                              (image)
What you need:
Groundnuts-1 cup
Tamarind-a small berry sized
Turmeric powder-a pinch
Garlic cloves-8 small sized
Salt to taste
Cumin seeds-1 teaspoon
Jaggery powder-1 teaspoon
Chilly powder-2 teaspoons

  1. Roast the groundnuts in a pan on low to medium flame for 3-4 minutes. Turn off the stove and allow them to cool.
  2. When they are warm, crush them little by little in between your palms and remove the skin.
  3. Transfer all the ingredients into a mixer jar and grind into a powder.
  4. Allow the powder to cool for five minutes and transfer it into an air tight container.
  5. Serve this powder with steamed rice or roti (chapathi). You can dilute this powder with curd or butter milk and have it with idly or dosa too.
Note: You can also add curry leaves and asafoetida (hing) to this powder.

Ragi Laddoo


Happy New Year :)Ragi laddoos are healthy and easy to make. Children are likely to eat ragi in the form of laddoos. Let's see how to make these nutritious laddoos..                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  What you need:Ragi flour-1 cupGrated jaggery-1/2 a cupGhee-4 tablespoonsCashew nuts-6 brokenCardamom powder-a pinch                                                                                                           Preparation:Heat the ghee in a kadai or pan and fry the broken cashew nuts until they turn brown in colour.Transfer the nuts into a bowl. Fry the ragi flour in the same pan on a low flame till  it changes colour and gives a nice aroma.Turn off the stove and keep it aside. Melt the jaggery in a vessel and filter it to remove the discards.Add the cardamom powder and cashew nuts to the flour. Pour the melted jaggery little by little until you get the consistency to make laddoos.Roll the flour into round balls using your palm. Allow them to settle down for 10-15 minutes and store them in an air tight container.          Note: You can replace jaggery with powdered sugar and melted ghee to make laddoos. You can also use nuts of your own choice like almonds and pisthachios.[...]

Tomato Niluva Pachadi or Sun Dried Tomato Pickle


I've wanted to prepare tomato pickle for a long time but I kept on postponing it because it is a long process. It depends on the climate, we need good sunshine to dry the tomato slices. Summer season is the best time to make this pickle and even tomatoes are less juicier in the summer. I asked my pinni (aunt) for the recipe of this pickle and followed her instructions.Let's see how I made this pickle..                                                                                                                                                                                                                                                                          What you need:Raw tomatoes-1 kgChilly powder-1/2 a cupSalt-1/2 a cupGarlic cloves-1/2 a cupTamarind pulp-1/4 a cup Turmeric powder-1 tablespoonFenugreek seed-1 tablespoonMustard seeds-1 tablespoonFor seasoning:Curry leaves-2 twigsRed dry chilly-6Split bengal gram or pachi sanaga pappu-1 tablespoonSplit blaqck gram or minapa pappu-1 tablespoonCumin seeds-1 teaspoonMustard seeds-1 teaspoonGarlic cloves-5Oil-1 cup or more                 Preparation:Wash and wipe the tomatoes with a dry cloth. Cut them into thin slices and soak them in a glass bottle or jar or tupperware container after adding one tablespoon of turmeric powder and 1/4th cup of salt.Soak them over night and the next morning, squeeze the tomato slices and dry them under the sun on a dry cloth. Wash and deseed the tamarind and add it to the tomato juice and dry it under the sun.In the evening, store the tomato slices and juice separately in your kitchen. The next day, dry them again under the hot sun.Do like wise on the third day and now the dried tomato is ready to be pickled. Transfer half of the tomato slices and the juice and tamarind, chilly powder and 1/4 a cup of salt into a mixer jar or wet grinder. Grind it into a paste.Now add the remaining dried tomato slices and garlic cloves and grind it for a few seconds in the mixer. Do not grind into a fine paste. Dry roast the fenugreek seeds and mustard seeds and allow them to cool down. Grind them into a fine powder and mix it with the ground paste. Heat the oil in a pan and add split bengal gram, split black gram, broken dry chilly, mustard seeds, garlic cloves, cumin seeds and curry leaves one by one. Fry them for a minute and add the ground tomato paste to it. Cook it for 1-2 minutes on a low flame. Turn off the stove and once it's cooled down, transfer it into an air tight bottle or jar.Enjoy the sour and spicy tomato pickle with hot rice and ghee or with dosa or chapathis.Note: Avoid using wet spoon in the pickle to give it a long life. It can stay preserved for 5-6 months, if you take good care of it. If you add less salt, the pickle may get spoilt. So enough salt should be added. Instead of seasoning the pickle at a time, you can season it [...]

Purple Cabbage Curry


Purple cabbage is a good source of water-soluble vitamin C. From just one cup of raw cabbage, you'll get 67 percent of the vitamin C you need daily. Your immune system needs vitamin C to function well. We can also use purple cabbage in salads and burgers.  I posted a burger recipe using purple cabbage some time back over here:                                     What you need:Purple cabbage grated-4 cupsFresh peas-1 cupLime juice-2 tablespoonsTurmeric powder-a pinchGinger garlic paste-1 teaspoonChilly  powder-1/4 teaspoonCoriander powder-1 teaspoonCoriander leaves-a fewSalt to tasteOil-3 tablespoons                                                                                                                                                                                        Preparation:Wash and boil the peas and keep them aside. Heat the oil in a nonstick pan or kadai and add the grated or finely chopped cabbage.Stir it and add the lime juice to retain the purple colour of the cabbage. Now add ginger garlic paste mix it well. Cover the pan with a lid and cook for two minutes on a low flame. Remove the lid and add the boiled peas. Mix it well and add salt, turmeric powder and chilly powder.Add 1/4 cup of water and cook for 3-4 minutes on a low flame by covering it with the lid.Add coriander powder and stir it well. Let it cook for two more minutes and add the chopped coriander leaves.Turn off the stove and transfer it into a serving bowl. Serve with steamed rice and chapathis..Note: You can add a teaspoon of garam masala before turning of the stove. You can also add chopped onions  and green chilly.[...]

Thatte Idly


Thatte Idly is a breakfast dish from Karnataka. It is also called as Plate Idly (thatte means plate in Kannada). Generally they are served along with chutney, sambar or potato or mixed veg palya {palya means curry). I had thatte idly with sambar and chutney in an occation. I liked it a lot and wanted to give it a try at home. So I bought a thatte idly stand which is also useful for making idiyappam and dhokla.Let's see how to make them :)                                                                                              What you need:Idly rice (par boiled rice or uppudu biyyam)-4 cupsSkinned and split black gram (minapa pappu)-2 cupsFenugreek seeds (menthulu)-1 teaspoonSalt to tasteGhee or oil for greasing the plates                                                                                                                          Preparation:Soak the rice, skinned black gram and fenugreek seeds in water for 4-5 hours.Wash and grind them into a thick batter by adding salt. It took me thirty minutes to grind it in wet grinder.Allow it to ferment overnight or ten to twelve hours.Grease the plates with the ghee and fill them with the batter.Leave some space in the plates for the batter to rise while steaming.Steam them in the pressure cooker for 12 minutes without using the weight on the lid.Once the cooker has cooled down, remove the thatte idlys from the plates by using a knife.Spread some butter on the top and serve them hot with chutney or sambar. Enjoy the soft idlys..Note: If you want, you can add half a cup of cooked rice while grinding the rice and dal for extra softness.For the chutney, I ground skinned and roasted ground nuts and fried gram dal (putnalu) in equal quantity along with garlic, cumin seeds, coriander seeds, tamarind and salt. I seasoned it with broken dry chilly, mustard seeds, urad dal and curry leaves which were tempered in a tablespoon of oil.[...]

Atukula Mixture or Poha Chivda


In my childhood, my mother used to make atukula mixture quite often as an evening snack and we enjoyed it a lot. It's nice to munch on them while drinking a hot cup of tea or coffee and it's raining outside.
Let's see how to make this simple and easy snack :)


What we need:

Thin atukulu or thin flattened rice-3 cups
Pallilu or veru sanaga gundlu or ground nuts-1/4 a cup
Putnalu or roasted chana dal-1/4 a cup
Curry leaves-a sprig
Chilly powder-1/4 teaspoon 
Dry red chilly-2
Cumin seeds-1 teaspoon
Turmeric powder-1/4 teaspoon 
Salt to taste
Oil-1/4 a cup


 How to prepare:

  1. Heat two tablespoons of oil in a pan and add the ground nuts. Fry them for a minute on a low flame and add the roasted chana dal, cumin seeds,  broken dry chilly and curry leaves. Fry them for a few seconds.
  2. Transfer them into a bowl and add the remaining oil to the same pan. Add the flattened rice and fry them on a medium flame.
  3. Once the flattened rice puffs up, add turmeric powder, salt and fried ground nut mixture to the pan. Stir the contents well and turn off the stove.
  4. After they cool down, store them in an air tight container.

 Note: You can also add azwine, cashew nuts and golden raisins to this mixture. And you can also deep fry the flattened rice.

Tomato Rice


Tomato rice is a simple, one pot meal dish which goes well with papad and onion raita. It is easy to prepare and also easy to carry as a lunch box meal for school going children or office going adults. Tomatoes contain lycopene (antioxident), vitamin A and vitamin C and are low in calories.Let's see how to make tomato rice :)                                              What you need:Rice-4 cups (I used sona masuri rice)Tomatoes-4 big sizedChopped onion-1 medium sizedGreen chillys-5Chopped coriander leaves-1 cupCumin seeds-1 teaspoonCinnamon stick-1Cardamom-2Cloves-5Ginger garlic paste-1 teaspoonBay leaves-2Turmeric powder-1/4 teaspoonChilly powder-1/4 teaspoonCoriander powder-1 teaspoonSalt to tasteGhee-2 tablespoonsOil-2 tablespoons                                                                                                                                                                                                                                                                                                Preparation: 1. Wash and soak the rice for ten minutes. Chop the tomatoes and green chilly into small pieces. 2. Heat the ghee and oil in a cooker and add bay leaves, cinnamon, cardamom, cloves and cumin seeds. After a few seconds, add the chopped onions and the cut chilly and fry for two minutes on a medium flame. 3. Now add tomato pieces and ginger garlic paste. Saute them for two minutes and add chopped coriander, turmeric powder, chilly powder, coriander powder and salt. 4. Mix them well and add the soaked rice. Fry them for a minute and add eight cups of water. Close the lid and pressure cook it for three whistles.5. Once the pressure go off, open the lid and mix the rice carefully without mashing it.Serve it hot with papad and onion raita.Note: You can also add cashew nuts and increase the quantity of turmeric powder and chilly powder (reduce the green chilly) to make it look more colourful. [...]

Sesame Bar or Sesame Chikki


Sesame chikki is very nutritious and good for health. Sesame seeds are rich in oil  and proteins. These are used in various cuisines all around the world..                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    What you need:Sesame seeds-3/4 of a cupGrated jaggery-1 cupSugar-1 tablespoonGhee-1 tablespoonCardamom powder- 1 teaspoonOil-1 teaspoon to grease the plate                                                                                                             Preparation:Dry roast the sesame seeds on a low flame until they turn light brown in colour.  Allow them to cool and grease a plate with oil and keep it aside.Melt the jaggery in a non stick pan or heavy bottomed vessel. Filter it using a stainless steel net and add the sugar. Boil it again to get a thick syrup. Check the consistency of the syrup by dropping a drop of it in a bowl of water. It should form a hard ball.Add the ghee, sesame seeds and cardamom powder to the syrup and mix it well.Turn off the stove and pour this mixture onto the greased plate. Allow it to cool for 15-20 minutes Once it has dried, break it into pieces and store them in an air tight container.          Note: If you avoid filtering the melted jaggery, you may find sand in your chikki.[...]

Madata Kajalu or Tapeswaram Kajalu


Happy Diwali to all of you :)Madata kajalu are very popular in Andhra and they are also called Tapeswaram kajalu. Tapeswaram is a village in East Godavari district of Andhra Pradesh and is famous for this sweet.Let's see how to make them.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              What you need:For the Dough:Maida or all purpose flour-4 cupsBaking powder or cooking soda-a pinchHot ghee-3 tablespoonsFor dusting:Bengal gram flour (besan)-1/4 a cupGhee-3 tablespoonsFor the syrup:Sugar-4 cupsCardamom powder-1 teaspoonLemon juice-1 teaspoonOil for deep fry                                                                                                           Preparation:Sieve the flour into a large bowl and add baking powder, hot ghee and mix it well. Make a soft dough (like poori dough) by adding water a little by little.Cover it with a wet cloth and leave it for half an hour. Kneed it well and divide the dough equally into four balls.Roll two balls into big circles (not too thin) using a rolling pin and on one circle, apply the ghee and sprinkle the gram flour over the surface.Cover it with another circle evenly and start rolling it upwards like a mat. You can refer to the picture. At the edge, wet with water and close firmly.Now cut the tube into one inch pieces using a knife and keep aside the two uneven edges (from the top and bottom of the tube). You will see laye[...]