September 28, 2012

Beetroot Pulao

Rice – 500 gms
Beetroot – 250 gms
Grated coconut – 1 cup
Ginger garlic paste – 1 tbsp
Pepper powder – ½ tsp
Salt to taste
Garam masala – ½ tsp
Green cardamom – 2
Cinnamon – 1”piece
Cloves – 4
Bay leaves - 1
Mint leaves – 1 tbsp (chopped)
Coriander leaves – 1 tbsp (chopped)
Oil – 2-3 tbsp

  • Peel  and  grate beetroot and keep aside.
  • Heat the oil in pressure cooker, add bay leave, cloves, cardamom, cinnamon, mint leaves . Fry them.
  • Add grated beetroot and ginger garlic paste , cook till it is soft.  Add grated coconut, green chillies, salt, pepper powder, garam masala, cook another 2 minutes.
  • Add rice and coriander leaves, mix well and fry them in medium flame for 2-3 minutes. Now add sufficient water and close the lid and cook till rice is done.
  • If it is pressure cooker , cook up to 3 whistles.
  • Serve hot. 

September 27, 2012

Green Chilli Chutney

Green Chillies - 20
Channa dal - 1 tbsp
Urad dal - 1 tbsp (without skin)
Salt to taste
Cumin seeds - 1/4 tsp
Turmeric - 1/4 tsp
Oil - 1tbsp


  • Slit the green chillies. Heat the oil and fry channa dal, urad dal and green chillies.
  • Grind all the ingredients in paste to make chutney.
  • Serve this chutney with steamed rice or Idli's.

Bangala Dumpa Podi Kura (Alu Dry Curry)

Potatoes - 250 gms
Onion - 1
Green chillies - 6-8
Grated coconut - 1 cup
Cashew nuts - 50 gms
Salt to taste
Turmeric - 1/4 tsp
Mustard and cumin seeds - 1/4 tsp
Channa and urad dal - 1/2 tsp
Curry leaves
Oil - 2 tbsp


  • Boil, peel and mash the potatoes with little salt.
  • Finely chop green chillies and onions.
  • Heat oil in kadai, add channa dal, urad dal, cumin and mustard seeds, curry leaves. Fry till mustard crackles.
  • Add cashew nuts and fry them. Add chopped chillies, onions, fry till onions are light brown. 
  • Add grated coconut, fry 2 minutes then add mashed potato, salt and turmeric. Mix well.
  • Fry them in low flame for 5 minutes.

Cauliflower Rasadhar

Cauliflower - 1 (big)
Green peas - 150 gms (shelled)
Tomatoes - 200 gms
Onions - 2
Ginger - small piece
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Cloves - 4
Cinnamon -1" piece
Garlic cloves - 10
Red chillies - 6-8
Salt to taste
Turmeric - 1/4 tsp
Mustard seeds - 1/4 tsp
Bay leaf - 1
Coriander leaves 
Oil - 2-3 tbsp


  • Soak cauliflower florets in salt water for 30 minutes then wash in normal water.
  • Finely chop onions and tomatoes.
  • Grind ginger, garlic, cumin seeds and red chillies to make`fine paste.
  • Dry roast cloves, cinnamon and coriander seeds and powder them.
  • Heat the oil in kadai, add mustard seeds and bay leaf, fry till mustard crackles.
  • Add chopped onions and cook till onions are transparent. Than add tomatoes, salt and turmeric and cook till tomatoes are soft.
  • Add ground paste and masala powder and fry for 1 minute.
  • Then add cauliflower, green peas and mix well.
  • Add 1 cup of water and close the lid. cook till cauliflower tender.
  • Lastly add chopped coriander leaves.

September 26, 2012


Cold Coffee – 350 ml
Milk – 450  ml
Chocolate sauce – 4 tbsp
Sugar – 2 tbsp (powdered)

Pour  coffee into ice cube try.  Freeze until set.
Blend milk, coffee cubes,sugar, chocolate syrup together till fluffy and smooth.
Pour into glasses and serve

Soya (Meal Maker) Curry

Meal Maker – 1 cup
Onions  - 2
Tomatoes – 2
Green chillies – 2
Ginger garlic paste -  1 tsp
Gingely seeds – 1 ½ tbsp
Coconut – small piece (fresh)
Garam Masala – ½ tsp
Salt to taste
Turmeric – ¼ tsp
Red chilli Powder – 1 ½ tsp
Oil – 2 tbsp
Cumin seeds – ½ tsp
Curry leaves
Coriander leaves

  • Soak meal maker in hot water for 5 minutes then transfer to cold water. Keep there for 5 minutes. Drain the water completely by pressing meal maker with hands.
  • Dry roast gingely seeds and grind them along with coconut to make fine paste.
  • Finely chop onions, green chilies and tomatoes.
  • Heat the oil in kadai, add cumin seeds, curry leaves, fry them.
  • Add chopped onions and green chillies, saute them till onions are translucent.
  • Add tomatoes, ginger garlic paste, salt, turmeric and red chilli powder, cook till tomatoes are soft.
  • Now add meal maker and ground paste and ½ cup of water. Close the lid and cook till water absorbs and the gravy becomes little thick.
  • Lastly add garam masala and coriander leaves and cook another 2 minutes.
  • Serve with rice or roti.

Pala Thalikalu

Milk – 1 litre
Rice flour – 250 gms
Sago – 50 gms
Jaggery – 400- 500 gms (as per taste)
Cardamom powder – ½ tsp
Ghee – 2 tbsp
Cashew nuts – 2 tbsp

  • Boil 250 ml of water, add 1 tsp of jaggery and 1 tsp of ghee, cook till jaggery melts then add slowly rice flour. Switch off the fire and close with the lid for 5 minutes. Then mix well without lumps. Make it as chapathi dough. Keep aside.
  • Soak sago for 15 minutes.
  • Grate the jaggery  and add little water and cook till it   melts.
  • Fry cashew nuts in ghee and keep it aside.
  • Heat 900 ml of  milk and 500 ml of water in thick bottom vessel.
  • Add sago when milk starts boiling, cook sago till it becomes crystal clear.
  • Now take Janthikalu pressing machine,  put some dough inside and press it in the milk. Stir carefully and close the lid for 1 minute. Then again take the dough and press it, again stir carefully and close the lid for 1 minute.  Do the same process till the dough complete.
  • Add water to the leftover dough in the machine, pour this to the milk.
  • Cook in low flame for 10 minutes by stirring occasionally.
  • Now add cardamom powder, jaggery syrup and cook another 2 minutes.
  • Lastly add cashew nuts and remaining ghee.
  • Serve hot or chilled.

September 24, 2012

Lemon Cake

Maida – 2 cups
Sugar – 2 cups
Lemons - 5
Milk – 1 cup
Ghee – 1 cup
Lemon colour -  a pinch
Lemon essence -  few drops
Cashew nuts – 10
Kishmish – ½ tsp

  • ·   Fry Maida with little ghee till aroma comes. Cool it then    add milk and mix well.
  • ·   Chop the lemons into very small pieces, remove the seeds and fry the pieces in 2 tsp of ghee.
  • ·   Fry them well.  Remove and grind them to make paste.
  • ·   Take thick bottom vessel, add sugar and water and bring it to boil till   one string consistency. Now slowly add maida without lumps. Cook for few minutes. Then add lemon paste and mix well.
  • ·   Add little ghee and stir well again add ghee and stir.
  • ·   Fry chopped cashew nuts and kishmish in ghee , add them.
  • ·   Add lemon colour and essence and mix well.
  • ·   Cook till ghee leaves the sides.
  • ·   Grease the plate with ghee and pour the burfi into it.
  • ·   Cut them into square pieces.

Potato and Raw Banana Curry (Alu Arati kaya Kura)

Raw Bananas – 3
Potatoes – 3
Curd – ½ cup
Coriander Powder – ¼ tsp
Green  Chillies  - 5-6
Salt to taste
Turmeric – ¼ tsp
Red chilli powder – 1 tsp
Cumin seeds – ¼ tsp
Asafoetida – a pinch
Dry ginger powder – ¼ tsp
Fenu greek  Powder  – ¼ tsp
Coriander leaves – 1 tbsp (chopped)
Oil – 50 gms                       


  •     Peel and chop raw banana into round pieces and potatoes in medium size pieces.
  •     Heat the oil in pan, fry raw banana and potato pieces few at a time till red colour. Transfer them to paper napkin.
  •     Heat oil in kadai, add cumin seeds, asafoetida and chopped green chillies, fry them till cumin seeds splutters.  Then add dry ginger powder, coriander powder, fenu greek powder.
  •     Add fried potatoes and raw banana pieces, salt, turmeric and red chilli powder. Mix well.
  •     Now add ½ cup of water and close the lid. Cook in low flame for 10 minutes or till they are soft.
  •     Lastly add curd and cook another 5 minutes.
  •     Garnish with coriander leaves.

September 14, 2012


Rice Flour - 2 Cups
Jaggery - 1 Cup (grated)
Water - 1 Cup
Ghee - 2 tsp


  • Boil the water in vessel. When it starts boiling add grated jaggery and cook till it dissolves in the water.
  • Now add ghee and rice flour slowly into the water by stirring continuously without lumps.
  • Cook another 2 minutes and allow it to cool.
  • Make  small balls and place them in Idli plate. Steam In Idli Stand like Idlis. 


Rice Rawa - 1 Glass
Water - 2 glasses
Channa dal - 1 tbsp
Salt to taste
Ghee  - 2 tsp
Cumin seeds - 1/2 tsp


  • Soak channa dal for 1 hour.
  • Bring it to boil the water in thick vessel. When water starts boiling  add ghee, soaked channa dal, cumin seeds .
  • 5 minutes later slowly add salt and rice rawa by stirring continuously without lumps. Cook another few minutes and remove from the fire. Allow it to cool.
  • Make small balls and place them in Idli plates and steam these in Idli stand like Idlis.
  • Serve with Ginger chutney., pub-6783067284749878, DIRECT, f08c47fec0942fa0