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Showing posts from February, 2012

Cauliflower Masala

Cauliflower - 1
Onions - 2 (finely chopped)
Tomatoes - 2
Curd - 1/4 cup
Salt to taste
Turmeric - 1/4 tsp
Oil - 2 tbsp

For Masala:
Dry red chillies - 3
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Cardamom - 1
Cloves - 2
Cinnamon - small piece
Ginger - small piece
Garlic cloves - 6-8
Onion - 1 (small)


Dry roast all masala ingredients except, garlic, ginger, onion. Cool and grind all the masala ingredients to make paste.chop the cauliflower and put them in salted water.Make puree with tomatoes then  mix with curd.Heat the oil in kadai, fry the onions till they are soft. Add ground masala and cook for 2-3 minutes.Add cauliflower pieces, salt and turmeric, mix well. Add 1 cup of water and close the lid.Cook till the cauliflower pieces are tender. Lastly add curd and tomato paste and cook till the curry becomes thick.Serve with rice or roti.

Gasagasala Payasam (Poppy seeds Kheer)

Poppy seeds- 3 tbsp
Milk - 1 cup
Dry coconut - 1tbsp (grated)
Sugar - 1/2 cup
Rice - 1 tsp
Cardamom powder - 1/5 tsp
Cashew nuts -few
Food colour (optional) - a pinch


Soak poppy seeds, rice in water for 1 hour.Grind poppy seeds, rice,grated coconut to make paste.Boil the milk, add sugar, after 2-3 minutes add poppy seed paste and mix well.Cook for few minutes by stirring continuously.Lastly add colour, cardamom powder, chopped cashew nuts and remove from fire.This is good in summer and for body coolness.

Chakka Pradaman (Jackfruit Payasam)

Panasa thonalu (Jackfruit thonalu) - 50
Jaggery - 1 kg
Coconuts - 2
Ghee - 2 tbsp
Cardamom  powder - 1/2 tsp
Asafoetida - pinch


Remove seeds from jackfruit and chop them into small pieces. Boil them in water till they are very soft.Drain the water and mash the jackfruit and strain through strainer.Grate the coconuts and soak them in hot water for 5 minutes to extract milk. Extract thick milk  and again add water  then extract thin milk. Keep both them separately.Grate the jaggery and mix with jackfruit and put it in thick bottom vessel and cook in low flame by stirring continuously. Add ghee.Add thin coconut milk and cook again. Lastly add thick coconut milk, cook for two minutes.Remove from fire then add cardamom powder, asafoetida.

Egg Bonda

Eggs - 6
Green chillies -2
Fresh coconut - 1 cup (grated)
Red chilli powder - 1 tsp
Green peas - 1 tbsp
Onion - 1
Cloves - 4
Garlic cloves - 4
Mint leaves - few
Besan - 100 gms
Salt to taste
Tooth picks - 6
Oil  for frying


Boil the eggs and cut them into half. Remove the yellow part and keep aside the whites.Crush the cloves and garlic. Boil the green peas and mash little. Finely chop onions, green chillies and mint leaves.Heat 2 tsp of oil and fry chopped onions, green chillies, clove paste, mint leaves, green peas and salt in low flame for 5 minutes.Put this masala in egg whites and close the two whites with tooth pick.Make a batter with besan, salt, red chilli powder and water.Heat the oil in kadai, dip the eggs in besan batter and fry till golden colour.Serve with ketchup.

Banana Halwa

Ripe Bananas - 100 gms
Rawa  - 100 gms
Sugar - 200 gms
Milk - 1 cup
Ghee - 3 tbsp
Dry fruits - 1 tbsp (chopped)
(almonds, cashew nuts)


Roast the rawa with 1 tsp of ghee till the aroma comes.Mash the bananas.Take a thick bottom vessel and boil the milk then add rawa and banana mash. Mix well and cook till rawa becomes soft.Then add sugar and ghee, cook till sugar melts and mixed by stirring continuously.Garnish with chopped dry fruits

Chocolate Milk Shake

Milk  - 200 ml (chilled)
Chocolate Ice Cream - 2 scoops
Chocolate Sauce - 2 tsp

Ice Cubes 


Blend all the ingredients well till you get smooth foam.Serve Chilled.

Sago tomato vadiyalu (Tomato Saggu biyyam Vadiyalu)

Sago - 2 glasses
Water - 10 glasses
Tomato Puree - 1 cup
Green Chillies - 10
Salt to taste
Cumin seeds -  1 tbsp


Soak sago for 1 hour.Grind green chillies, salt to make fine  paste.Take water and boil in thick bottom vessel,  add chilli paste,  boil till bubbles appear.Then add soaked sago, cook till it becomes very soft by stirring continuously. Lastly add cumin seeds and remove from fire. Add tomato puree  and mix well.Take a wet cloth and spread it on flat surface.Take 1 tsp of batter at a time and put it on wet cloth.Do the complete batter like this by giving little gap to each one.Dry them directly to sunlight for 1 day.Next day sprinkle little water on back side of cloth and remove slowly one by one.Again dry them on sunlight for 1 day.Store them in airtight container.Fry them in oil , serve as side dish with dal and rice.Prepare this in summer.

Mirchi Ka Salan

Long Green Chillies - 100 gms
Onions - 2
Ginger  - 1 tsp (chopped)
Garlic - 2 tsp (chopped)
Tamarind - 1/2 lemon size
Jaggery - small piece
Salt to taste
Red Chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Curry leaves
Oil - 2 - 3  tbsp

To Dry Roast:
Peanuts - 1 tbsp
Dry coconut - 1/2 tbsp
Gingely seeds - 1 1/2 tbsp
Poppy seeds - 1 tsp
fenugreek seeds - 1/4 tsp
Coriander seeds -  1 tsp
Cumin seeds - 1/2 tsp


Slice the onions and fry them till golden brown colour. Cool and grind along with ginger garlic, jaggery, turmeric, salt and red chilli powder.Soak tamarind in hot water and extract juice from it.Dry roast all the ingredients and cool and make it powder. Now grind onion paste, dry roast powder along with tamarind juice to make fine paste.Slit the green chillis one side.Heat the oil in kadai, fry the green chillies till the white spots appears.Remove from kadai and keep aside. In the same kadai, add curry leaves, onion paste and cook in medium flame for 5 minutes.Then add fried chillies …

Chicken Biryani

Basmati rice- 500 gms
Boneless chicken - 500 gms
Onions - 250 gms
Curd - 2 tbsp
Lemon juice - 1 tbsp
Ginger garlic paste - 2 tbsp
Turmeric - 1/4 tsp
Red chilli powder - 2 tsp
Salt to taste
Garam Masala - 1 tsp
Coriander - cumin powder - 1 tbsp
Mint leaves - 1 tbsp
Coriander leaves - 1 tbsp
Green Cardamom - 3
Black cardamom - 2
Cloves - 6
Cinnamon - 2 pieces
Bay leaves - 2-3
Pepper - 1/2 tsp
Shajeera - 1/4 tsp
Oil - 50 gms
Ghee - 1 tbsp
Saffron - few strands (soaked in 1 tbsp of milk)


Wash and marinate chicken with curd, lemon juice, salt, red chilli powder, ginger garlic paste, coriander - cumin powder, garam masala and mix well. Keep aside for 2-3 hours.Slice the onions and fry them till they are brown. Cool and grind to make fine paste. Mix this onion paste to chicken marinate.Wash and soak basmati rice for 30 minutes.Cook the rice  in 2 liters of water, little salt, 1 tsp of oil  till 2/3 is done. Tie the whole garam masala and drop in water so the rice absorbs the flavour when it is c…

Eggless Mayonnaise

Condensed Milk - 200 gms
Salt - 1/4 tsp
Salad Oil - 2 tbsp
Mustard Powder - 1 tsp
White vinegar - 4 tbsp
Pepper powder - 1/2 tsp (fresh)


Mix all ingredients together and store in glass jar.Keep in refrigerator.

Dry Sweet Goose Berry (Usiri Kaya)

Goose Berry - 1 kg (grated)
Sugar - 1 kg 


Wash and dry the goose berries on cloth.Grate them and remove seeds and mix well with equal amount of sugar.Place the mixture in a heavy bottomed pan and cook on a low flame.Stir continuously so that the mixture does not stick to the bottom.Cook till it is dry.Cool and store in clean and dry glass jar.

Cauliflower Fry (vepudu)

Cauliflower - 1 small
Onions - 2
Green chillies - 2
Ginger garlic paste - 1 tbsp
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Coriander leaves 
Oil - 1 tbsp
Channa dal - 1 tsp, Mustard & Cumin seeds - 1/2 tsp, Curry leaves


 Keep the florets and chopped stems in warm & salted water for 15 minutes.Finely chop onions and slit the green chillies.Heat oil in kadai, add channa dal, mustard, cumin and curry leaves. Fry for one minute.Add onions, green chillies, ginger garlic paste and fry till onions are soft.Add cauliflower, salt, turmeric, red chilli powder and close the lid.Cook in low flame and stir occasionally.When cauliflower is soft add red chilli powder, garam masala, coriander leaves and mix well.Fry in medium flame for 4-5 minutes or till it is dry.


Pine apple juice - 1 ltr
Sugar - 1 1/2 kg
Water - 1 1/2 ltr
Citric acid - 1 tsp
Pine apple essence - 1 tsp
Potassium meta bi sulphate - 2 gms


Make  a sugar syrup by adding water  to sugar. Boil till you get the sticky consistency then remove from fire. Add citric acid and cool the syrup.Add pine apple juice, essence and Mix well.Lastly, mix potassium meta bi sulphate with little water and mix this to squash.Pour in dry glass jar and store it.

Cabbage Pickle

Cabbage - 1 kg
Salt - 1/4 kg
Red chilli powder - 1/4 kg
Tamarind - 150 gms
Fenu greek Powder - 1 tbsp
Garlic paste - 1 tbsp

For talimpu:
Oil - 1/2 kg
Dry red chillies - 10 (chopped), channa dal and Urad dal - 2 tbsp
Mustard seeds - 1 tbsp, Garlic crushed - 1 tbsp, Curry leaves.

Wash and chop cabbage into small pieces. Dry them inside of home by spreading on cloth.Add salt, turmeric and tamarind to cabbage pieces in a mixing bowl and keep aside for 2 days.On third day take out tamarind from bowl and grind   along with red chilli powder, fenugreek powder, garlic paste. Lastly add cabbage.Heat oil in kadai, add all talimpu ingredients and fry till mustard crackles. Remove from fire then add cabbage pickle, mix well. When it is cool, transfer to glass jar.Its shelf life is one year.

Cucumber and Potato Curry (Dosa Kaya Bangala Dumpa Kura)

Cucumber - 500 gms
Potatoes - 250 gms
Onion - 1
Tomato - 1
Green Chillies - 3
Ginger garlic paste - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Oil - 1 tbsp
Channa dal - 1/2 tsp, Mustard & Cumin seeds - 1/4 tsp, Curry leaves


Peel, de seed and chop cucumber into small pieces.Peel and cut potatoes into small pieces.Finely chop onions, tomatoes, green chillies.Heat oil in pressure cooker, add channa dal, mustard &  Cumin seeds, curry leaves and fry for one minute.Add onions, tomatoes, green chillies, ginger garlic paste and fry for 2-3 minutes. Then add cucumber and potato pieces, salt, turmeric, red chilli powder and cook in low flame for 3 minutes.Add a cup of water and close the lid. Cook up to three whistles.when lid is open, cook till water absorbs then add coriander leaves.

Egg Burji with Ridge Gourd peels

Eggs - 6
Onions - 3
Ridge Gourd Peels - 1 cup
Ginger garlic paste - 2 tsp
Turmeric - 1/4 tsp
Red Chilli Powder - 1 tsp
Salt to taste
Green chillies - 2
Oil - 1 tbsp
Channa dal, urad dal - 1/2 tsp
Mustard & Cumin seeds - 1/4 tsp
Curry leaves
Coriander leaves.


Finely chop onions and green chillies.Grind the ridge gourd peels by adding sufficient water to make fine paste.Heat the oil in kadai, add channa dal, urad dal, mustard and cumin seeds, curry leaves and fry for one minute.Then add chopped onions, green chillies, ginger garlic paste and fry till onions are soft.Add spices, ridge gourd paste and cook till water absorbs.Lastly add beaten eggs and cook till it sets by stirring occasionally.Lastly garnish with chopped coriander leaves.Serve with rice or roti.


Cauliflower - 1 kg
Lemons - 12
Salt  - 1 cup
Red Chilli powder - 1 cup
Gingely oil - 1/4 kg
Fenugreek Powder - 1 tbsp
Garlic Cloves - 20
Mustard Seeds  - 1/2 tsp
Dry red Chillies - 4 (chopped)
Curry leaves


Remove stems and take only florets. Wash in salted water and dry them in cloth.Squeeze juice from lemons then add salt, red chilli powder, fenu greek powder, crushed garlic (half), mix   well.Add dried cauliflower and mix well.Heat oil in kadai,  add dry red chillies,remaining garlic, mustard and curry leaves and fry till mustard crackles. Warm and Pour this on pickle and mix well. Store in glass dry jar and keep aside for one day then use it.Store it for 10 - 15 days.