August 25, 2012

Moong Dal Payasam (Pesara Pappu Payasam)

Moong Dal - 125 gms
Sugar or Jaggery - 125 gms
Fresh Coconut - 1/2 cup (grated)
Cardamom powder - 1/2 tsp
Milk - 500 ml
Cashew nuts - 10
Raisins - 10
Ghee - 2 tbsp


  • Heat one tbsp of ghee in a frying pan, add cashews and raisins and fry them till they are golden colour. Remove them  from pan, add remaining ghee and roast moong dal till aroma comes.
  • Pressure cook moong dal with sufficient water till it becomes soft. cool and open the lid. Mash the dal little then add grated coconut and sugar and cook till sugar melts. 
  • Now add milk, fried nuts and cardamom powder and mix well.
  • Cook in low flame till it becomes little thick.
  • Serve hot.

August 24, 2012

Drumstick Leaves Chutney (Munagaku Pachchadi)

Drumstick leaves - 100 gms
Dry red chillies - 5-6
Tamarind - small lemon size or as required
Garlic - 5- 6 cloves
Cumin seeds -  1 tsp
Turmeric - a pinch
Salt to taste
Oil - 1 tbsp


  • Heat the oil in kadai, roast red chillies, cumin seeds for 1 minute then add drumstick leaves and fry another one minute.
  • Cool it and then grind all the ingredients to make a chutney.
  • Serve with rice.

Masala Chapati

Wheat Flour - 2 cups
Gram flour -  1 cup
Fenugreek Leaves - 1 cup (only leaves)
Turmeric -  1/4 tsp
Red Chilli powder - 1 tsp
Green Chillies - 2 (finely chopped)
Cumin Powder - 1 tsp
Salt to taste


  • Mix all the ingredients except oil by adding sufficient water and 2 tsp of oil  and knead it to make dough.
  • Divide into big lemon size balls and roll into chapatis.
  • Heat the tawa, fry the chapatis both sides by applying little oil

August 19, 2012

Coconut Milk Shake

Coconut Milk - 2 cups
Cream  - 1 tbsp
Sugar as per taste
Rose essence -  few drops
Black grapes for garnishing


  • Blend sugar, coconut milk and cream till frothy. Add Rose essence
  • Keep the shake in refrigerator for some time.
  • Serve chilled in tall glass and garnish with black grapes.

August 18, 2012


Chenna - 500 gms
Sugar - 1250gms
Cardamom Powder - 1/4 tsp


  • Drain the excess water from chenna.
  • Combine sugar and chenna gently in thick bottom vessel and cook in low flame by stirring continuously.
  • Sugar melts in chenna and while cooking it becomes thick. 
  • Remove from fire and add cardamom powder.Mix gently.
  • Pour this in greased plate and cut them in required shape.

Sponge Cake

Maida - 100 gms
Sugar Powder - 100 gms 
Butter - 80 gms
Eggs - 2
Baking Powder - 1/4 tsp
Vanilla essence- few drops


  • Sieve maida, baking powder  twice.
  • Blend sugar and butter till smooth.
  • Beat the eggs with beater and pour slowly into the butter mixture. Add vanilla essence and blend well.
  • Add maida slowly into the batter and mix well. If the batter is thick add little milk.
  • Pour the batter into greased baking tin.
  • Bake at 180'C for 40 minutes or till it is done.
  • Check by inserting needle if it comes out clean, Cake is ready.
  • Transfer to wire rack and cool it.

Chocolate Syrup

Cocoa Powder - 1 cup
Sugar - 2 Cups
Water - 2 cups
Vanilla essence - 1 tsp
Salt - a pinch


  • Mix cocoa powder, sugar, salt and water in a sauce pan and cook in low flame by stirring continuously.
  • Cook till it becomes little thick then remove from fire.
  • Cool the syrup then add vanilla essence and stir well.
  • Transfer to dry glass jar.

August 17, 2012

Milk Soda

Milk - 1/2 cup
Club Soda - 250 ml
Sugar - 1 tbsp
Crushed Ice


  • Melt sugar in Milk.
  • Take long glass, Put crushed ice in bottom then pour milk.
  • Lastly  pour soda slowly.
  • Serve immediately.


Lemons - 2
Sugar - 4 tsp or as per taste
Salt - 1/4 tsp
Soda or water -  2 glasses
Crushed Ice


  • Melt sugar and salt in little water.
  • Squeeze the juice from lemons then add sugar water and ice cubes.
  • Pour soda slowly.
  • Serve immediately.

Tomato Soup

Tomatoes - 500 gms
Ginger garlic paste - 2 tsp
Butter - 4 tsp
Corn flour - 2 tsp
Milk - 1/2 cup
Water - 500 ml
Salt and pepper to taste

For garnishing:
Fresh cream and Bread Croutons


  • Pressure cook tomatoes along with water up to 3 whistles or till they are tender.
  • When they are done blend the tomatoes and sieve.
  • Melt butter in a pan, add ginger garlic paste and fry them.
  • Add tomato soup and bring it to boil. Mix corn flour in milk and pour it in soup. Blend well.
  • Add salt and pepper.
  • Garnish with cream and croutons.( for croutons - Chop the bread into small pieces and fry them in oil.)
  • Serve hot.

August 08, 2012

Thotakura Kofta

Thotakura - 1 bunch
Onions - 250 gms
Coconut - 1
Channa dal - 50 gms
Toor Dal - 50 gms
Green Chillies - 10
Rawa - 1/2 cup
Rice flour - 1/2 cup
Poppy seeds - 1 tsp
Aniseeds - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Curd -  1 tbsp


  • Wash and finely chop thotakura.
  • Finely chop onions.
  • Soak channa dal and toor dal for 30 minutes. Grind dals along with poppy seeds, cumin, aniseeds, chillies and salt. Add very little water to make paste. Now mix thotakura, onions, grated coconut, curd to the batter.Now the batter becomes little thin. Add rawa and rice flour. 
  • Mix well and make small balls.
  • Heat the oil in kadai, fry the balls till golden brown colour.
  • Serve hot with chutney or sauce.

Atukula Payasam (Kheer with Flattened Rice)

Milk - 1 liter
Sugar - 200 gms
Flattened rice  - 150 gms
Fresh coconut - 1 cup (grated)
cashew nuts - 1 tbsp
Kishmish - 2 tsp
Custard powder - 2 tsp
Cardamom Powder - 1 tsp
Ghee - 2-3 tsp


  • Mix custard powder in half cup of cold milk.
  • Fry cashew nuts and kishmish in ghee.
  • Boil milk in thick bottom vessel in low flame.Add sugar and cook till it melts.
  • Now add flattened rice and custard and cook 2 minutes otherwise it will become thick.
  • Add cardamom powder, coconut, cashew nuts, kishmish and remaining ghee.
  • Remove from fire and mix well.

August 07, 2012

Corn Curry (Mokka Jonna Ginjala Kura)

Tender corn - 1 cup
Onions - 2
Green chillies - 2
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Coriander leaves
Milk - 1 cup
Oil - 2 tsp
Mustard & cumin seeds - 1/4 tsp
Curry leaves


  • Take Indian corn (tender not too hard) and separate seeds from cob.
  • Boil corn in salt water for 5 minutes. Drain the water and keep aside.
  • Finely chop onions and green chillies.
  • Heat oil in kadai, add cumin,mustard seeds and curry leaves. Fry till mustard crackles.
  • Add chopped onions, green chillies, cook till onions are soft. Then add spices, corn and mix well.
  • Add 1 cup of water and cook till water absorbs. Now add milk and cook another 2 minutes.
  • Lastly add chopped coriander.

August 05, 2012

Dondakaya Kobbari eguru (Gherkin with Coconut fry)

Gherkins - 250 gms
Fresh coconut -1/2 cup
Dry red chillies - 5-6
Garlic cloves - 6
Cumin seeds - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Oil- 2 tbsp
channa dal - 1 tsp
Cumin & Mustard seeds - 1/2 tsp
Curry leaves


  • Cut the edges and chop gherkins into thin long slices.
  • Dry roast red chillies, grate coconut and grind them along with garlic, cumin seeds and salt to make little coarse powder.
  • Heat the oil in kadai, add channa dal, cumin and mustard seeds and curry leaves. Fry them till mustard crackles.
  • Add sliced gherkins, turmeric, fry them in medium flame for 5 minutes then cook in low flame till it is almost done. Stir occasionally.
  • Now add ground powder, mix well and fry them another 5 minutes.
  • Serve with rice.

August 04, 2012

Sorakaya Perugu pachchadi (Bottle Gourd with curd chutney)

Bottle gourd - 250 gms
Thick Curd  - 200 gms
Green chillies - 8-10
Salt to taste
Turmeric -  a pinch
Coriander leaves - small bunch
Ginger -  small piece
Mustard seeds - 1 tsp
Oil - 1 tsp
Curry leaves


  • Peel, cut and boil bottle gourd pieces in water till they are tender. Drain the water completely. Mash the pieces.
  • Finely chop chillies, coriander leaves.
  • Now mix mashed gourd, salt, chillie, turmeric and coriander to curd. Mix well.
  • Heat the oil in pan, add mustard, curry leaves and finely chopped ginger. Fry till mustard splutters. Pour this on curd mixture.
  • Serve this chutney with Tomato bath, Vangi Bath.


Milk - 2 ltr
Pista - 1 tbsp
Almonds - 20
Cardamom - 5
Sugar - 5 tbsp
Kewra Essence - 1/2 tsp


  • Soak almonds in warm water for 5 minutes then remove the skin. Slice them. Slice the pista thinly.Powder the cardamom.
  • Put the milk in wide and thick bottom kadai, and bring it to boil till it becomes half by stirring occasionally.
  • Now add sugar and cook till it melts.
  • Add chopped pista, almonds and cardamom powder, essence, stir well and remove from fire. 
  • Allow it to cool and pour the mixture into kulfi moulds, cover it with foil and freeze till it set.
  • To unmould, Kept the moulds outside from refrigerator for 5 minutes then unmould with sharp knife by inserting it to the edges carefully.

August 01, 2012

Gummidi Kaya Pulusu (Pumpkin sweet and sour curry)

Red Pumpkin - 250 gms
Onions - 2
Green Chillies - 2
Coriander seeds -  1 tsp
Fenugreek seeds - 1 tsp
Asafoetida - small piece
Jaggery -  small piece
Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Tamarind - small lemon size
Besan -  2 tsp
Coriander leaves

For talimpu:
Oil -  1 tbsp; Dry red chilli - 1; garlic cloves - 3 (crushed); mustard, cumin and fenugreek seeds - 1/2 tsp; Curry leaves


  • Soak tamarind in hot water and extract juice and keep aside. 
  • Dry roast coriander seeds, fenugreek seeds and asafoetida, grind them to make powder.
  • Peel and cut pumpkin into medium pieces. Finely chop onions and green chillies. 
  • Boil the above pieces in little water till they are tender.
  • Add tamarind juice, salt, turmeric and red chilli powder, cook for 5 minutes.
  • Then add powder (it enhances the taste) and cook.
  • Mix besan in little water and this batter slowly to the gravy. Add chopped coriander and remove from fire.
  • Heat oil in kadai, add all talimpu ingredients and fry till mustard splutters.
  • Pour this talimpu on pulusu.
  • Serve with rice., pub-6783067284749878, DIRECT, f08c47fec0942fa0