December 31, 2012

Coconut - Rawa Laddu

Coconut - 2 cups (Freshly grated)
Rawa - 1 cup
Sugar - 2 cups
Cardamom powder - 1/4 tsp
Ghee - 1 cup
Cashew nuts - 1/2 cup
Raisins - 1/4 cup


  • Dry roast rawa in low flame for few minutes then add grated coconut and mix well.
  • Remove from fire.
  • Fry cashew nuts and raisins in ghee.
  • Heat the remaining ghee and roast rawa and coconut mixture in low flame, stirring all the time till the mixture obtains a light pink colour. 
  • In the mean time, Mix half cup of water to the sugar and bring to boil in a vessel.
  • Cook till sugar dissolves and the syrup begins to boil. Remove from fire.
  • Add this sugar syrup to the coconut mixture and remove from the fire.
  • Mix cashew nuts and raisins and cardamom powder.
  • Allow the mixture to cool to room temperature.
  • Shape into round balls and store in airtight container.

December 30, 2012

Apple, Banana and Carrot Halwa (ABC Halwa)

Apple - 1 cup chopped  without skin 
Banana - 1 cup chopped
Carrot - 1 cup grated
Milk - 1 cup  
Ghee - 3/4th  cup
Sugar - 2 cups
Cardamom Powder - 1/4 tsp
Cashew and almonds - 1/4 cup (chopped)


  • Cook carrot with milk till carrot becomes soft.
  • Add chopped apple and banana, cook till they are soft.
  • Add sugar and cook till it dissolves and halwa becomes thick.
  • Add ghee, cashew and almonds and cardamom powder. Mix well and remove from fire.
  • Serve.

Cabbage Kofta Curry

For Koftas
Cabbage  - 1/2 medium size (Shredded)
2 tbsp Besan 
Red chilli powder - 1 tsp
Salt to taste 
Oil for frying

For Gravy
Onion - 1
Ginger & Garlic paste - 2 tsp
Bay leaves - 1
Cardamom - 1
Cinnamon - 1 stick small
Clove - 1
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Tomatoes - 2
Salt to taste
Sugar - 1/4 tsp
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Oil - 1 tbsp


  • Take the shredded Cabbage in a bowl, add flour, salt and chilli powder & make small round balls with the same.
  • Deep fry the balls in the hot oil and keep aside.
  • Chop onions and tomatoes and grind them with cinnamon, cardamom, cloves, cumin seeds and coriander seeds to make paste.
  • In a separate pan heat 1 tbsp of oil and add bay leaves, onion paste, salt turmeric and red chilli powder, sugar.
  • Mix well and cook for 5 minutes in medium flame.
  • Add 1 cup of water and cook till oil separates.
  • Add kofta's  and remove from fire.
  • Serve with rice or roti.


Maida - 3 cups
Sugar - 4 tsp
Salt - 1 1/2 tsp
Baking powder - 1 tsp
Curd - 1/2 cup
Ghee - 4 tsp
Milk to knead the dough


  • Mix sugar and salt to the maida.
  • Mix baking powder to curd and keep aside.
  • Now mix all the ingredients to make soft dough.
  • Knead the dough very well and keep covered for few hours.
  • Divided them into big lemon size balls and roll it them as naans.
  • Make naan in an oven or a gas tandoor.

December 29, 2012

Cinnamon Biscuits

Flour  - 100 gms
Baking Powder - 1/4 tsp
Butter  - 55 gms
Powdered Sugar - 55 gms
Granulated Sugar - 10 gms
Egg - 1
Vanilla essence - 1/2 tsp
Salt -  a pinch
Cinnamon powder - 1 tsp
Milk - if required


  • Sieve together flour and baking powder.
  • Rub butter and powdered sugar in the flour till it resembled bread crumbs.
  • Beat egg with salt and vanilla essence and add to the flour. Add milk if required and make a dough.
  • Shape the dough into rectangular.
  • Cut the dough into two halves.
  • On one half portion of the dough apply little milk with brush. Sprinkle with cinnamon powder mixed with sugar.
  • Fold the remaining half on top of it. Roll it to biscuit thickness.
  • Cut into desired shape. Place on baking sheet and apply milk with brush.
  • Bake at 200 deg C for about 20 min.

Chintapandu Pulihora (Tamarind Rice)

Rice - 500 gms
Tamarind - 60 gms
Red Chillies - 10
Green Chillies - 10
Jaggery -  small piece(optional)
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Mustard Seeds - 2 tsp
Oil - 60 gms
Curry leaves - few
Turmeric - 1 tsp
Salt to taste
Ginger -  Small Piece
Asafoetida - small Piece
Roasted peanuts and cashew nuts - 1/4 cup


  • Cook rice by adding sufficient water till it is done. Grains must be separate. Transfer the rice to wide plate to cool it.
  • Soak tamarind in hot water for 10 minutes then extract thick juice from it.
  • Slit the green chillies and grate the ginger.
  • Heat the oil in kadai, add red chillies, channa dal, urad dal, mustard seeds, curry leaves and asafoetida.
  • Add green chillies, ginger and fry for one minute.
  • Add tamarind juice, jaggery, salt and turmeric. Cook till the gravy becomes thick.
  • Now mix this gravy to rice and mix well. Add roasted peanuts and cashews.
  • Serve.

December 27, 2012

Pumpkin Halwa

Pumpkin - 1 Cup (grated)
Sugar - 2 tbsp
Ghee - 1 tbsp
Milk - 1 cup
Almonds - 4 (chopped)
Pista - 4 (chopped)
Raisins - 1 tbsp
Cardamom Powder - 1/4 tsp


  • Heat ghee in a pan, add grated pumpkin, cover with lid and cook in low flame. Stir from time to time.Cook till ghee leaves the sides.
  • Add milk, sugar, cardamom powder and mix well.
  • Cook till milk absorbs and sugar completely dissolve. 
  • Remove from fire when it becomes thick like Halwa.
  • Serve garnished with dry fruits.

Baby Corn with cream

Baby Corn - 250 gms
Onions - 3-4
Tomato Puree - 2 tbsp
Ginger garlic paste - 1 tsp
Red chilli powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Coriander - Cumin powder - 2 tsp
Garam Masala - 1 tsp
Cashew nuts - 1/4 cup
Cream - 2 tbsp
Oil - 2 tbsp
Cumin seeds - 1/4 tsp

For Garnishing:
Coriander leaves - few


  • Wash, chop and pressure cook baby corn till they are tender.
  • Finely chop onions.
  • Soak cashew nuts and grind them to make paste.
  • Heat oil in kadai, add cumin seeds, fry till it splutters.
  • Add chopped onions, ginger garlic paste, saute them till they are transparent. 
  • Add tomato puree, turmeric, salt, chilli powder, coriander powder , garam masala. Mix well and cook for 2-3 minutes.
  • Add cashew paste and 1 cup of water.
  • Add baby corn and cook till the gravy becomes little thick.
  • Lastly add cream and cook for 2 minutes.
  • Garnish with coriander leaves and serve.

Dosakaya kalchina Pachadi

Cucumber - 1 (Medium Size)
Green chillies - 5-6 (or as per the size of cucumber
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Oil - 1 tsp
Turmeric - pinch
Salt to taste
Coriander leaves -few
Tamarind juice - 1 tsp

For Talimpu:

  • Oil - 2 tsp; Dry red chilli -1, urad & Channa dal - 1/4 tsp, Cumin, mustard and Fenugreek seeds - 1/4 tsp, Curry leaves.
  • Wash and wipe with cloth. Take oil in your hands, smear it all over the cucumber
  • Put this directly on fire in low flame. Turn from time to time.It should be black outside and tender and soft inside.
  • Remove from fire, peel the skin and cut the cucumber into pieces.
  • Heat the oil, fry chopped green chillies for 1 minute.
  • Now grind all the ingredients to make chutney.
  • Heat oil for talimpu,add all talimpu ingredients and fry till mustard crackles then pour this on chutney.

Kanda Eguru nimma rasam (Yam fry with lemon juice)

Yam - 250 gms
Green chillies - 6
Ginger - small piece
Salt to taste
Turmeric - 1/4 tsp
Lemon - 1
Oil - 2 tbsp
Channa dal & Urad dal - 1/2 tsp
Mustard & Cumin Seeds - 1/4 tsp
Curry leaves


  • Boil, peel and chop yam into small pieces.
  • Grind green chillies and ginger to make paste.
  • Heat oil in kadai, add channa dal,urad dal, mustard & Cumin seeds and curry leaves.
  • Fry till mustard crackles. Add ginger chilli paste. Saute for 1 minute.
  • Now add yam pieces, salt and turmeric. Mix well. Fry them for 5-6 minutes.
  • Remove from fire and add lemon juice and mix well.
  • Serve with rice.

December 26, 2012

Dhaniyalu Charu

Coriander seeds - 1 tbsp
Ginger - small piece
Garlic cloves - 2
Tamarind - lemon size
Turmeric - 1/4 tsp
Salt to taste
Curry leaves

For Talimpu:
Dry red chillies - 2; fenugreek, cumin and mustard seeds - 1/4 tsp, Curry leaves - few

For Garnishing:
Coriander leaves


  • Soak tamarind in hot water for 10 minutes. Extract juice from tamarind.
  • Grind Coriander seeds, ginger and cloves to make paste.
  • Boil tamarind juice with 2 glasses of water.
  • Add coriander paste, salt, turmeric and curry leaves.
  • Cook for 10 minutes.
  • Heat the oil, add talimpu ingredients and fry till mustard crackles.
  • Pour the talimpu on charu.
  • Lastly garnish with coriander leaves.

December 25, 2012

Carrot Channa dal (Carrot - Senaga Pappu) Fry

Carrots - 250 gms
Channa dal - 50 gms
Ginger, chilli paste - 1 tbsp
Grated coconut - 1/4 cup
Salt to taste
Turmeric - 1/4 tsp
Oil - 1 1/2 tbsp
Red chillies - 2, 
Mustard & Cumin seeds - 1/2 tsp
Curry leaves


  • Peel and cut carrots into small pieces.
  • Cook channa dal in water till 3/4 done. Drain the water.
  • Heat the oil in kadai, add red chillies, cumin, mustard seeds and curry leaves. Fry till mustard crackles.
  • Add ginger chilli paste, saute for one minute.
  • Add chopped carrot, cook in low flame  for 5 minutes or till they are little tender.
  • Add channa dal, salt, turmeric and grated coconut. Mix well.
  • Cook another 5 minutes, stir occasionally.
  • Serve. 

Carrot Cake

Maida - 115 gms
Brown Sugar - 65 gms
Eggs - 2
Vegetable Oil - 175 ml
Carrots - 2 (large)
Walnuts - 75 gms
Baking Soda - 1 tsp
Salt - 3/4 tsp
Cinnamon Powder - 1 tsp
Orange rind - 1 tsp (Grated)
Lemon Rind - 1 tsp (Grated)


  • Peel and grate carrots. Chop walnuts into small pieces.
  • Sieve maida, salt, baking soda together.
  • Preheat the oven to 180 C. 
  • In a mixing bowl, Place eggs, sugar and oil, beat the ingredients with electric mixture at medium speed for 2 minutes.
  • Slowly add sieved ingredients and cinnamon powder to the sugar mixture.
  • Beat at low speed for 1 minute, then fold in the carrots, walnuts, orange and lemon rind.
  • Pour the batter into greased tin and spread evenly.
  • Bake for 30 minutes,or until a metal skewer inserted into the centre of the cake comes out clean.
  • cool in the tin on a wire rack for 10 minutes,then transfer the cake from the tin to the rack and let it cool completely.
  • If you wish,decorate with Cream Cheese Icing, or Butter Cream Icing.

December 24, 2012

Fruit and Sago Halwa

Sago (Saggu Biyyam) - 1 cup
Milk - 2 cups
Sugar - 3/4 cup
Ripe Bananas - 2
Moosambi Juice - 1/2 cup
Cardamom Powder - 1 tsp

Apple pieces for garnishing


  • Boil milk with 2 cups of water. When milk starts boiling add sago and cook till it becomes soft.
  • Mash bananas and mix in milk with sugar.
  • Cook till it becomes thick like halwa.
  • Add cardamom powder and mix well.
  • Remove from fire. Add juice and mix well.
  • Pour into greased plate.
  • Decorate with apple pieces.

Raw Banana Patties


Raw Banana - 1
Potato - 1
Gram flour - 1 tbsp
Wheat rawa( Dalia) - 1 tbsp
Green chillies -2 (chopped)
Red chilli powder - 1/2 tsp
Amchur  - 1/4 tsp
Garam Masala - 1/8 tsp (optional)
Salt to taste
Oil for frying


  • Boil raw banana and potato separately till they are tender. Remove peels from potato and banana, mash them.
  • In a mixing bowl, mix all ingredients with your hand.
  • Grease oil to your palms and take a portion of this mixture and shape into round patti.
  • Prepare the remaining mixture in the same manner.
  • Heat oil and deep fry the patties till golden brown.
  • Serve hot with ketchup.

Schewzan Rice

Rice - 300 gms
Garlic - 1 tbsp (chopped)
Chilli paste - 2 tbsp
Carrot, beans, green peas - 1 cup (chopped)
Tomato sauce - 2 tbsp
Soya Sauce - 2 tbsp
White Pepper - 1 tsp
Salt to taste
Ajinomotto -  a pinch
Oil - 3-4 tbsp
Spring onions for garnishing


  • Boil the rice and keep aside.
  • Heat oil in a wok/ pan, add garlic, chilli paste , saute till it is light brown.
  • Add chopped vegetables and saute for 2-3 minutes.
  • Add rice, salt, ajinomotto, white pepper, soya sauce and tomato sauce.
  • Mix well and saute in high flame for 3-4 minutes. 
  • Lastly add chopped spring onions .Remove from fire and serve hot.

Tutti Frutti Kulfi

Milk - 1 litre
Sugar - 6-7 tbsp
Tutti frutti - 3 tsp


  • Boil the milk in thick bottom pan. Boil in low flame, stir from time to time, taking care that it does not burn at the bottom. 
  • Boil the milk till it reduces to 1/4th of its quantity.
  • Add sugar and stir till sugar melts.
  • Remove from fire and allow it to cool.
  • Mix 2 tsp of tutti frutti to milk and mix gently.
  • Pour into kulfi moulds  or containers. Cover with the lid and freeze in the freezer for overnight.
  • Loosen the sides with knife. 
  • Serve garnished with remaining tutti frutti.

December 23, 2012

Godhuma (Wheat) Laddu

Wheat Flour - 2 cups
Milk - 2 cups
Ghee - 2 tbsp
Sugar - 2 cups
Cardamom Powder - 1 tsp
Cashew Nuts - 1/2 cup (small pieces)


  • Roast wheat flour in ghee till the raw smell goes and colour lightly changes.
  • Add sugar, cardamom powder, cashew nuts. Mix well and cook them for 5 minutes in low flame.
  • Add milk and mix gently without lumps.
  • Cook till it becomes thick. Remove from fire .
  • Grease little ghee to palms and make balls.

December 21, 2012

Spicy Spanish Potatoes

Baby Potatoes - 500 gms
onion - 1
Tomato Puree - 600 ml
Olive oil - 1 tbsp
Paprika - 1 tsp
Cumin seeds - 1 tsp
Cayenne Pepper - 1/4 tsp
Salt to taste
Freshly chopped parsley or coriander leaves


  • Wash and peel the potatoes.
  • Finely chop onion.
  • Heat the oil in a pan, add cumin seeds, paprika, onion and cayenne pepper. 
  • Saute till onions are transparent.
  • Add potatoes and stir well, then add tomato puree and cook in high flame for 5 minutes.
  • Reduce the heat, add salt and cook in low flame for about 20 minutes or till potatoes are tender and sauce completely coated to potatoes.
  • Lastly garnish with coriander leaves/ parsley and serve.

Chicken Stock

Chicken bones - 2 kgs
Onions - 2 (finely chopped)
Celery sticks and leaves of 3 (chopped)
Parsley and stalks - 1 cup (chopped)
Bay leaves - 3
Rosemary - 4 stems
Pepper corns - 10
Salt - 1 tbsp
Water - 3 litres


  • Wash the chicken bones and put them in thick bottom vessel. Add water and bring it to boil.
  • As soon as the stock boils, reduce the heat and add all other ingredients. Partially cover the vessel with lid.
  • Simmer gently for 3 hours, regularly skimming off any surface scum.
  • Sieve into large bowl and discard the chicken and vegetables.
  • Allow the stock to cool, then refrigerate overnight.
  • Next day, remove all the solidified fat from the surface of stock.
  • Refrigerate.

Sweet Milk Puris

Wheat Flour - 1 cup
Suji - 1/4 cup
Sugar - 2 tbsp
Milk - 1/2 cup
Ghee - 1 tsp
Oil for frying


  • Warm the milk and add sugar. Stir till sugar dissolves. Remove from fire and let it cool.
  • Make a dough with wheat flour, suji, sweet milk, ghee.
  • Divide them into small portions.
  • Roll out each portion into puri's.
  • Heat oil and fry them till golden colour.
  • Serve hot or warm.

Khubani Ka Mitha

Dry Apricots - 500 gms
Sugar - 1 cup
Milk - 500 ml
Fresh Cream - 1 tbsp


  • Soak the apricots in luke warm water for 1 hour or in cold water overnight. 
  • Drain the excess water. Discard the stones from the apricots and mash half the quantity into pulp.
  • Boil the milk in deep bottomed pan. Add soaked apricots and continue to boil in low flame, stirring from time to time.
  • Add sugar and apricot pulp and continue to stir till the sugar dissolves and the apricots are cooked and soft.
  • Lastly add fresh cream.
  • Serve warm or cold with sweetened whipped cream or ice cream.

Ulava Charu (Horse Gram Charu)

Ulavalu (Horse Gram) - 1 cup
Green chillies -4
Onions - 6 (small)
Salt to taste
Turmeric - 1/4 tsp
Tamarind - lemon size
Coriander cumin powder - 2 tsp
Jaggery - small piece
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chillies - 2
Garlic cloves - 4 (crushed)
Curry leaves
Oil - 2 tbsp


  • Soak Ulavalu overnight. Wash and pressure cook for 7-8 whistles or till they are very soft.
  • Strain the water and keep aside. Cool the dal  and grind them to make fine paste.
  • Soak tamarind in hot water for 10 minutes then extract juice from it.
  • Just peel off the skin of onions and keep them whole.
  • Heat oil in vessel, add Mustard and cumin seeds,crushed cloves, red chillies, curry leaves. Fry till mustard crackles.
  • Add onions and chillies, fry for 2 minutes.
  • Add strained water, ulavalu paste and bring it to boil.
  • Add tamarind juice, jaggery, salt and turmeric. Cook in low flame for 25- 30 minutes or till it becomes little thick.
  • Serve with rice and fresh cream.


December 19, 2012

Cocktail Aloo

Baby Potatoes - 500 gms
Red Chilli powder - 1 tsp
Garam Masala -1 tsp
Amchur powder - 1 tsp
Mint powder - 1 tsp
Chaat Masala - 1/4 tsp
Salt to taste
Oil for frying


  • Mix all the masalas  in a bowl. 
  • Boil, peel and deep fry potatoes until they are crisp and golden in colour.
  • Immediately transfer to masala bowl.
  • Toss well till masala coated to potatoes.
  • Serve hot with green chutney or ketchup.

Baingan Bhaat

Rice - 250 gms
Brinjals - 250 gms
Tomatoes -2 (small)
Onion - 1
Green chillies - 2
Chilli Powder - 1 tsp
Garam Masala - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Oil/Ghee - 2 tbsp
Cumin seeds - 1 tsp
Mustard  Seeds - 1 tsp

For Garnishing:
Sliced Tomatoes and Cucumber
Chopped coriander


  • Wash and soak rice for 30 minutes.
  • Chop onion, tomatoes, green chillies and Brinjals.
  • Heat oil in thick bottom vessel, add cumin and mustard seeds. Fry till mustard crackles.
  • Add red chilli powder, salt, turmeric and garam masala. Fry for 1 minute then add chopped onion and fry till golden brown.
  • Add tomatoes, green chillies and brinjals. Cook for 5 minutes.
  • Add rice to vegetables and mix gently till oil coats to rice. Add sufficient water (1 1/2 times to rice) and close the lid.
  • Cook till rice is done.
  • When rice is done garnish with chopped coriander, sliced tomatoes and cucumber.
  • Serve hot.

Nutritious Rolls

Potato - 1
Carrot - 1
Green peas -1/2 cup
Paneer - 100 gms
Spinach - 1 cup (finely chopped)
Fenugreek Leaves - 1/2 cup (finely chopped)
Coriander leaves - 1/2 cup (finely Chopped)
Salt  to taste 
Green chillies - 2 (finely chopped)
Red chilli powder - 1 tsp
Corn flour - 2 tbsp
Besan - 1 tbsp
Oil for frying


  • Boil, peel and mash carrot and potato. Boil and mash green peas. Grate the paneer.
  • Now mix all the ingredients except oil. Add little water if needed to make rolls.
  • Make 1" rolls and fry them in hot oil till golden brown colour.
  • Remove and transfer to paper napkin as it absorbs excess oil.
  • Serve hot with ketchup.
  • These rolls are simple to make and nutritious food with many vegetables.

December 17, 2012

Vegetable Raita

Cabbage- 250 gms
Curd- 500 gms
Carrots- 100 gms
Green Chillies-2
Coriander Leaves-Small bunch
Roasted Cumin Powder -1 tsp
Mustard seeds - 1 tsp
Oil - 2 tsp
Salt and pepper to taste


  • Beat the curd. Add little water, salt and pepper and keep aside.
  • Grate carrot, chop cabbage finely. Put them in salted hot water for 10 minutes. They will become little soft then drain the water completely. Squeeze out the excess water.
  • Chop coriander leaves and green chillies.
  • Now mix all vegetables to the curd.
  • Add roasted cumin powder.
  • Heat oil, add mustard seeds, fry till it crackles then pour into curd..
  • Garnish with coriander leaves.


Butter Milk - 1 litre
Gram Flour - 4 tbsp
Salt - 1 1/2 tsp
Red Chilli Powder- 1/2 tsp
Turmeric- 1/4 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Bay leaves - 2-3
Red Chillies -4
Asafoetida -  a pinch
Coriander leaves (chopped)
Oil - 2 tbsp


  • Mix butter milk, Gram flour, salt, turmeric and red chilli powder. Mix well without lumps.
  • Heat 1 tsp of oil, add fenugreek seeds, fry till it crackles. Add the butter milk mixture and cook in low flame for 15 minutes. Stir continuously.
  • Remove from fire.
  • Heat oil in  a pan, add bay leaves, cumin seeds, red chillies, mustard seeds and asafoetida. Fry till mustard crackles.
  • Add this to kadhi.
  • Garnish with coriander leaves and serve.

December 14, 2012

Halwa Puri

Maida - 150 gms
Wheat Rawa or semilona - 250 gms
Sugar - 250 gms
Cardamom powder - 1/4 tsp
Ghee - 1/2 cup
Milk - 1/2 cup
Oil for frying


  • Roast rawa till aroma comes and keep aside.
  • Make a sugar syrup by adding 500 ml of water to sugar. Add rawa when sugar completely dissolved.
  • Cook in low flame, stir frequently. Add milk, ghee, cardamom powder when it is 3/4th done.
  • Cook till halwa becomes thick and leaves the sides.
  • Keep aside for cooling.
  • Make a dough with maida by adding sufficient water and 1 tbsp of ghee.
  • Divide the dough into small balls and roll them like puri's with rolling pin. Put some halwa and close it.
  • Press delicately with palm into small puri. 
  • Heat oil and fry these puri's till golden colour.

Reshma Thuppa Dosa

Urad dal  - 1/2 cup
Rice Flour - 1 cup
Wheat Flour - 1/4 cup
Ragi Flour - 1/4 cup
Salt to taste
Oil for frying
Onion - 1
Ginger  - small piece
Fenugreek leaves - small bunch


  • Soak urad dal for four hours then wash and grind to make fine batter by adding sufficient water.
  • Mix all the ingredients and prepare medium batter. Ferment the batter for 4 hours.
  • Chop onions and fenugreek leaves and  grate ginger. 
  • Add chopped vegetables when the batter has risen sufficiently.
  • Fry dosa's on hot greases tava. When browned, brush ghee on surface.
  • Serve hot with chutney.

Garlic Mashed Potato

Potatoes - 250 gms
Butter - 1 tbsp
Whole Milk - 1/4 cup
garlic cloves - 6 (peeled)
Bay leaves - 2
Cheese - 1/4 cup (grated)
Salt And fresh pepper to taste


  • Peel and cut potatoes into medium size pieces.
  • Put the potatoes in a sauce pan and add sufficient water to boil. Add salt, bay leaves and cloves.
  • Boil them till potatoes are tender.
  • Drain the water  from potatoes, remove, bay leaves. Mash garlic with potatoes.
  • Add warm milk and butter.
  • Finally stir in salt and pepper and the grated cheese and serve.

December 13, 2012

Sweet Potato Pudding

Sweet Potato - 3 cups (Boiled, Peeled and Mashed)
salt - 1/2 tsp
Honey - 2 tbsp
Butter - 3 tbsp
Orange  - 1 (Juice)
Eggs - 2
Brandy - 1 tsp
Cherries to decorate


  • Pass mashed sweet potato through a potato masher.
  • Add beaten egg yolks, honey,salt, butter, orange juice and beat well till light and fluffy.
  • Add brandy and beat again.
  • Whisk egg whites till stiff. Fold into the mixture.
  • Pour into a greased tin and bake in a oven (375o F) till golden brown.
  • Decorate with cherries.

Home Remedies for Jaundice

1. A tsp of tamarind pulp with jaggery and a paste of  a cumin seeds is given thrice daily for treating jaundice,   nausea, vomiting and giddiness.

2 Take barley water in regular intervals (daily one litre or more). It is one of the best home remedy for controlling jaundice.

3.Avoid egg and meat for minimum of 3 months.

4.Don't use oil, salt and spices, just boil the vegetables with milk and serve hot.

5.Take 10 gms of turmeric powder and mix it with 75 gms of curd and eat it daily before sunrise for a few days.

6. For easy digestion, take plenty of sugar cane juice, orange juice and lime juice. Pomegranate is also good for jaundice.

7. Completely avoid fat. Take butter milk rather than curd.

8. Make a paste of tender papaya leaves. Take 1/2 tsp of this paste with honey.

9. Alcohol is very dangerous to a jaundice patient and it must be completely avoided.

10. Bitter gourd juice is very effective in treating jaundice.

11. Take 1 tsp of gooseberry juice thrice a day.

12. Get nela usiri plants with their roots, crush them, add cumin seeds and boil them to obtain a decoction and drink this liquid daily for 4 days. It is very effective remedy.

December 11, 2012

Chocolate Cornflakes

Corn Flakes - 75 gms
Plain Chocolate - 100 gms
Butter - 50 gms
Honey - 4 tbsp
Powdered Sugar for dusting


  • Chop plain chocolate. place it in the top of double boiler along with butter ad honey, set over simmering water.
  • Stir gently as the chocolate melts and everything is well blended.
  • Remove and gently mix in the corn flakes.
  • Drop by heaped spoonfuls onto a lightly buttered tray.
  • Chill until set, about 15 minutes. 
  • Dust with sugar.

December 09, 2012

Poori Payasam

Wheat flour – 100 gms
Milk – 500 ml
Sugar – 300 gms
Cashew nuts – ¼ cup
Cardamom powder – ¼ tsp
Pachakarpuram -  a pinch
Saffron –few strands
Ghee for frying

  • Take wheat flour , 2 tsp of ghee and sufficient water to make dough.   Knead it well.
  • Make small size balls and roll them into small poori's with a rolling pin. Cut the poori's into small diamond shaped pieces.
  • Heat ghee in a frying pan, and fry the pieces to crisp and golden colour.
  • Fry the cashew nuts in ghee and keep aside.
  • Bring it to boil 250 ml of water , add fried pieces and cook them.
  • When the pieces are cooked well add sugar.
  • Cook till the sugar dissolves then add milk.
  • Lastly add cardamom powder, saffron, pachakarpuram and cashew nuts.
  • Remove from fire.
  • Serve.

December 08, 2012

Carrot Halwa

Carrots - 250 gms
Ghee - 250 gms
Sugar - 250 gms
Cardamom powder - 1/4 tsp
Pacha karpuram (Edible Camphor) - a pinch


  • Peel and grate carrots.
  • Heat ghee in kadai, add grated carrot and cook till it is soft.
  • Add little water to sugar and bring it to boil.When sugar is dissolved add carrot and stir.
  • Cook in low flame . Stir continuously by adding ghee slowly.
  • Cook till ghee leaves the sides and halwa becomes thick.
  • Lastly add cardamom powder and pacha karpuram and mix well.
  • Transfer to greased plate., pub-6783067284749878, DIRECT, f08c47fec0942fa0, pub-6783067284749878, DIRECT, f08c47fec0942fa0