January 31, 2013

Masala Upma

Suji - 2 Cups
Green chillies - 5-6
Ginger - 1/2 " Chopped finely
Onions - 2 (sliced)
Cinnamon - 1/2" piece
Garlic Cloves - 2-3
Cashew nuts - 1/4th Cup (broken)
Coconut milk - 2 cups
Roasted Poppy seeds - 1/2 tsp
Salt to taste
Pepper corn - 5-6
Mustard seeds - 1/2 tsp
Curry leaves
Coriander leaves


  • Roast the suji with one tsp of ghee. Put aside.
  • Grind pepper corns, cinnamon, poppy seeds, chillies, garlic and ginger to make paste.
  • Roast cashew nuts in ghee. Remove and keep aside.
  • In the same kadai, add more ghee or oil, add mustard seeds and curry leaves.Fry till mustard crackles.
  • Add sliced onions, fry till golden brown.
  • Put nuts and then masala and slowly pour coconut milk and bring it to simmering point.
  • Add salt then put suji slowly and stir continuously without lumps.
  • Close the lid and cook in low flame till fully cooked. Stir occasionally. 
  • Lastly add coriander leaves then remove from fire.
  • Serve hot.

Condensed Milk Toffee

Condensed Milk - 1 tin
Sugar - 1 1/2 cups
Water - 1/2 cup
Butter - 2 tbsp
Liquid Glucose - 1 tbsp
Vanilla essence - 1 tsp
Walnuts - 1/2 cup (chopped)

  • Mix all the above ingredients except walnuts and vanilla in a sauce pan.
  • Keep stirring in very low flame until it reaches 238 F or to a soft ball stage.
  • Remove from heat and add walnuts and vanilla essence. Mix well.
  • Pour this on to a greased plate and cool.
  • Cut into pieces.

Egg Burji with Milk (Guddu Porutu palatho)

Eggs - 6
Onions - 4
Green Chillies - 6
Milk - 1 cup
Turmeric - 1/4 tsp
Red chilli powder - 2 tsp
Salt to taste
Garam Masala - 1/2 tsp (optional)
Oil - 2 tbsp
Mustard & Cumin seeds - 1/2 tsp
Curry leaves
Coriander leaves for garnishing


  • Finely chop onions and slit green chillies.
  • Heat oil in kadai, add cumin, mustard seeds and curry leaves. When mustard crackles add chopped chillies and onions.
  • Fry till onions are transparent. Add turmeric, salt and chilli powder and mix well.
  • Then add milk, cook for 2 minutes.
  • Now break eggs one by one and add to curry. Do not stir immediately. Wait till eggs are set or wait for 2 minutes. Gently mix and sprinkle garam masala and coriander leaves.
  • Serve with rice or roti.

January 30, 2013

Prawns Fry (Royyala Eguru)

Prawns - 500 gms (Shelled, de-veined and cleaned)
Onions - 4
Green Chillies - 4-5
Ginger garlic paste - 1 tbsp
Turmeric - 1/2 tsp
Salt to taste
Red chilli powder - 2-3 tsp
Garam Masala - 1 tsp
Grated coconut - 1 tbsp
Oil - 2 tbsp
Coriander leaves


  • Wash and boil prawns in salt and turmeric water till they are tender. Drain the water and keep aside.
  • Finely chop onions and slit the green chillies.
  • Heat oil in kadai, add chopped onions, green chillies and ginger garlic paste. Saute till onions are transparent and golden brown.
  • Add boiled prawns, salt, turmeric and red chilli powder. Mix well and fry for few minutes.
  • Add grated coconut, garam masala and coriander leaves and cook another 5 minutes in low flame.
  • Remove from fire and serve with rice.

Sweet and Sour Coriander Pickle (Kothimeera Nilva Pachadi)

Coriander leaves - 300 gms
Tamarind - 100 gms
Jaggery - 150 gms
Red chillies - 15
Garlic pod - 1
Salt to taste
Mustard seeds - 1 tsp
Asafoetida -  a pinch
Oil - 3 tbsp


  • Cut the edges of coriander leaves. Wash and clean.. Drain the water completely using strainer.
  • Soak tamarind in little hot water for 15 minutes.
  • Dry roast chillies.
  • Heat 1 tbsp of oil, add coriander leaves and fry for 2 minutes.
  • Grind coriander leaves, chillies, tamarind along with water, salt, garlic cloves,jaggery to make paste.
  • Heat oil in kadai, add asafoetida, mustard seeds.Fry till mustard crackles. Remove from fire.
  • Add coriander paste and Mix well.
  • Cool and transfer to bottle.
  • It can be stored for one month in a refrigerator.
  • Serve with rice.

Franky Rolls

For Dough:
Wheat Flour - 50 gms
Maida - 50 gms
Salt to taste
Oil - 2 tbsp

For Cutlets:
Potatoes - 5-6 (Boiled and mashed)
Carrot - 1 (grated)
Capsicum - 1/4th cup (finely diced)
Cabbage - 1 cup (finely chopped)
Onion - 1 (finely chopped)
Corn flour - 2 tbsp
Salt and chilli powder to taste
Oil for frying


  • Combine flour, salt and oil. Add sufficient water and knead into a dough.
  • Mix mashed potato, carrot and capsicum, salt and chilli powder and corn flour.
  • Shape the mixture into cylindrical cutlets and deep fry till golden colour. Remove and keep aside.
  • Now take dough, divide it into big lemon size balls.
  • Roll them with rolling pin and cook the chapatties both sides.
  • Remove from pan, place the cutlet, few sliced onions and spread grated cabbage over it.
  • Roll the chapati and cut into 2.
  • Do the same with all chapatties.
  • Serve hot.

January 29, 2013

Mutton with Chinta Chiguru (Tender Tamarind Leaves)

Mutton  - 500 gms
Chinta Chiguru - 150 - 200 gms
Ginger garlic paste - 1 tbsp
Green chilies - 5-6
Onions - 3
Coriander powder - 1 tbsp
Garam Masala - 1 tsp
Red chilli powder - 3 tsp
Salt to taste
Turmeric - 1/4 tsp
Oil - 2 -3 tbsp
Cardamom - 2
Cinnamon -  small piece
Cloves - 3
Coriander leaves -few


  • Remove stems from chinta chiguru. Take only leaves. Wash and boil the leaves.
  • Drain the water and grind it to make paste.
  • Finely chop onions and green chillies.
  • Heat the oil in pressure cooker, add cardamom, cinnamon and cloves.Fry for one minute.
  • Add chopped onions, green chillies and ginger garlic paste. Cook till onions are transparent.
  • Add mutton pieces, salt, turmeric, red chilli powder, coriander powder and mix well.
  • Cook in medium flame for 5 minutes then add cup of water and close the lid.
  • cook till mutton pieces are well cooked.
  • Open the lid, add chinta chiguru paste, garam masala and coriander leaves.
  • Cook for 5 minutes or till the gravy is little tick.
  • Serve with rice.

January 28, 2013

Nuvvula Porutu (Gingelly Seed Curry)

Nuvvulu (Gingelly Seeds) - 50 gms
Onions - 2
Green Chillies - 3
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)
Oil - 1 tbsp


  • Clean and soak gingelly seeds for 15 minutes then grind to make fine paste.
  • Finely chop onions and green chillies.
  • Heat oil in kadai, add mustard and cumin seeds, curry leaves. Fry till mustard crackles.
  • Add chopped green chillies and onions and saute till they are transparent. Add turmeric, salt and red chilli powder. Mix well and fry for 1 minute.
  • Add gingelly paste, 1 cup of water, coriander leaves. Cook for 5 minutes or till the curry is little dry.
  • Serve with rice.

January 27, 2013

Kanchipuram Idli

Urad dal - 1 cup
Idli Rava - 2 cups
Salt to taste
Channa dal - 1 tbsp
Green chillies - 4
Onions - 2
Mustard seeds - 1/4 tsp
Oil - 1 tbsp
Curry leaves -  few

Coriander leaves  -  1 tbsp (chopped)


  • Soak urad dal and Idli Rawa separately for 4 hours.
  • Wash and grind urad dal by using sufficient water to make soft and frothy batter. Transfer to mixing bowl.
  • Squeeze water from rava and add this to batter and mix well. Ferment the batter overnight.
  • Soak channa dal for 1 hour. Add this to Idli batter without water.
  • Finely chop onions and green chillies.
  • Heat oil in a pan, add mustard sees, curry leaves and fry till mustard splutters.
  • Add chopped onions, green chillies, coriander leaves. Saute for 2 minutes.Remove and cool.
  • Now add this to the batter. Add salt and mix well.
  • Fill the Idli plates with 3/4th of the batter.
  • Steam cook in high for 10 minutes and 5 minutes in low flame.
  • Serve hot with chutney.

January 24, 2013


Besan - 2 cups
Rice flour- 1 cup
Ajwain - 1 tsp (powder)
Salt to taste
Red chilli powder - 1/4 tsp
Butter  - 1- 2 tsp
Oil for frying


  • Sieve besan and rice flour.
  • In a mixing bowl, add besan, rice flour, salt, ajwain, red chilli powder and sufficient water to make dough.
  • The dough should not be to hard,
  • Heat oil in kadai in high flame until oil becomes very hot then put in medium flame.
  • Wet your hands and take sufficient dough to fill in karappusa pressing machine and press it in hot oil.
  • Fry both sides by turning it gently till golden colour.
  • Remove and strain the oil completely.
  • Do the same with remaining dough.
  • Cool and store in airtight container. 

Roses in My Garden

January 23, 2013


Coconut oil - 1 litre
Jasmines - 1 kg


  • Pour coconut oil in glass jar.
  • Add fresh jasmines to oil and close with lid.
  • Keep the oil directly to the sunlight for one month.
  • Then open the lid strain the oil. Squeeze oil from jasmines with hands.
  • Store and apply daily to hair.

Butter Toffee

Sugar - 1 cup
Butter - 1/2 cup
Water - 1/4th cup
Cashew nuts  - 1 Cup (finely chopped)
Dark Chocolate 
Salt -  a pinch


  • Put sugar, butter, water, salt in a vessel and bring it to cook in low flame.
  • Cook till sugar dissolves and the syrup is little thick.
  • Add 1/2 cup of cashew nuts and stir continuously till the syrup is thick.
  • Remove from fire and immediately transferred to greased plate.Spread it thinly.
  • Melt the the chocolate in microwave or in double boiler method.
  • Pour 1/2 of the chocolate on spread. 
  • Immediately spread remaining cashew nuts evenly on chocolate.
  • Lastly pour the remaining chocolate and tap lightly. So the chocolate spread evenly.
  • Cool and cut into pieces.

January 22, 2013

Jeedi Pappu (Cashew Nuts) Pakam

Cashew nuts - 250 gms
Sugar - 250 gms
Ghee - 2 tbsp
Baking Soda  -  a pinch


  • Roast cashew nuts with 1 tbsp of ghee and keep aside.
  • Pour sugar and 1 cup of water in thick vessel and bring it to boil.
  • Cook till the syrup is one string consistency i.e., like a ball. Remove from fire.
  • Immediately add remaining ghee, baking soda and cashew nuts to the syrup. Mix well.
  • Pour this in greased plate and cut them into pieces.
  • Cool and store in airtight container.

Pala Atukulu (Flattened rice with Milk)

Flattened Rice (Atukulu) - 250 gms
Milk - 500 ml
Sugar - 150 gms
Cardamom Powder - 1/4 tsp (optional)


  • Boil the milk in vessel and remove from fire.
  • Immediately add sugar, flattened rice and cardamom powder and mix well.
  • Serve hot.
  • This is good and healthy food for children.

January 21, 2013

Rava Dosa

Maida - 2 cups
Rava   - 1 cup
Rice Flour - 1 cup
Green Chillies - 2-3 (Finely chopped)
Cumin seeds - 1/2 tsp
Salt to taste


  • Mix all the ingredients except oil, add sufficient water to make thin batter. Mix well without lumps.
  • Heat pan and grease with oil.
  • Pour ladle full of batter, shake the pan slightly so that batter spread  thinly.
  • Cook both sides by applying oil. Rava dosa should have holes.
  • Serve hot with chutney.

January 16, 2013

Taj Mahal wtih thermocol

My daughter and her friends prepared Taj mahal model with thermocol for their school educational fare.They prepared this beautiful model with in short period.

January 15, 2013

Spinach Chutney (Palakura pachadi)

Spinach - one bunch
Green chillies - 3-4 or as per taste
Curd  -1/2 cup
Salt to taste
Cumin seeds - 1/2 tsp
Garlic cloves - 4
Turmeric - 1/6 tsp
Oil - 2 tsp


  • Wash and chop green chillies and spinach.
  • Heat the oil, add chillies and spinach and fry till spinach is tender and soft. Remove from fire and cool.
  • Now grind all the ingredients except curd to make chutney.
  • Lastly add curd and mix well. 
  • Serve.

January 10, 2013

Minestrone Soup

Tomatoes - 200 gms (diced)
Tomato Paste - 1 tbsp
Vegetable stock - 2 1/2 cups
Red Kidney beans - 1/2 can (rinsed and drained)
Pasta - 1 cup
Oregano - 1/2 tbsp (chopped)
Parsley - 1 tbsp (chopped)
Sea salt to taste
Freshly ground pepper to taste


  • In a pan, combine vegetable stock, diced tomatoes and tomato paste.
  • Bring it to boil, then add beans and pasta and cook till pasta becomes soft.
  • Stir through herbs and seasoning.
  • Serve.

Nawabi Biryani

Basmati rice - 750 gms
Mutton - 750 gms
Onions - 250 gms
Curd - 400 gms
Almonds - 50 gms
Cashew nuts - 50 gms
Milk - 1 cup
Ginger garlic paste - 1 tbsp
Lemon - 1
Green chillies - 8
Turmeric Powder - 1/2 tsp
Salt to taste
Red chilli powder - 2 tsp
Cardamom - 4
Cinnamon - 3-4 pieces
Cloves - 6
Mint leaves - few
Bay leaves - 2
Saffron - few strands
Shajeera - 1 tsp
Oil/Ghee- 100 ml


  • Wash, clean and cut mutton.
  • Slice the onions and green chillies and fry them in little oil till golden brown. Cool and grind them to make paste.
  • Mix curd, ginger garlic paste, onion paste,salt, red chilli powder, turmeric in a bowl.
  • Now add mutton pieces and mix well.
  • Keep aside this marinated mutton for 2 hours.
  • Soak saffron in milk.
  • Fry almonds and cashew nuts in ghee and keep aside.
  • Heat oil in pressure cooker or dekchi, add bay leaves, cinnamon, cardamom, cloves and shajeera. Fry for few seconds.
  • Add chopped mint leaves, saute few seconds.
  • Add marinated mutton and cook for 5 minutes in medium flame then add 1 cup of water and close the lid. Cook till it is done.
  • In the meantime cook rice, salt, lemon juice with more water till it is 3/4th done then drain the water completely.
  • Take thick bottom vessel, layer mutton with rice, garnish with remaining ghee, saffron soaked milk, cashew nuts, almonds.
  • Line the lid with dough and the seal the vessel.
  • Put the vessel on an iron griddle and cook in low flame for 25 minutes.
  • Serve.

PalaKova (Milk Kova)

Milk -  2 litres (fresh thick milk)
Sugar - 200 gms
Ghee - 2 tsp


  • Take a thick wide brass or stainless steel vessel. Pour the milk into it. 
  • Cook in low flame and keep stirring.
  • Cook the milk till it thickens into semi solid. Add sugar and keep on stirring till the sugar mixes well.
  • Remove from fire.
  • Pour this into greased plate. Cool and cut them into square pieces or make round balls.

Awadhi Mutton Biryani

Basmati Rice - 250 gms
Mutton - 500 gms
Onions - 3
Green chillies - 7-8
Cream - 50 ml
Curd - 1 cup
Chilli Powder - 2 tsp
Salt to taste
Ginger garlic paste - 25 gms
Ghee - 100 gms
Cloves - 5-6
Cinnamon Sticks - 3
Cardamom - 5-6
Bay leaf - 3
Mace and cardamom Powder - 1 tsp
Rose water - 1 tbsp
Kewra water - 1 tsp
Shajeera - 1 tsp
Mint leaves -  1/4 cup
Lemon Juice of 1
Ginger Julienne  - 1 tbsp
Saffron - few strands
Wheat flour dough for dum


  • Wash and soak rice for 15 minutes.Boil water in a vessel, add 1/2 of  whole spices, salt and lemon juice.
  • Add rice and cook till 2/3rd done.
  • Slice the onions and fry them till they are brown. Cool and paste 2/3rd of onions and keep remaining separately.
  • Heat ghee in thick kadai, add remaining whole spices, mint leaves. Fry few seconds.
  • Add onion paste, ginger garlic paste and fry for 1 minute. Then add mutton pieces and saute for a while.
  • Add beaten curd and saute till oil separates. Add chilli powder, mace and cardamom powder. Mix well.
  • Add sufficient water and cook till mutton well cooked.
  • Now take thick bottom vessel, layer the cooked mutton with boiled rice.Mix ghee and cream. Pour this on rice.
  • On top garnish with mint leaves, ginger julienne, brown onions, rose water, kewra water, saffron soaked in water.
  • Line the lid with dough and seal the vessel.
  • Put the vessel on an iron griddle and cook for 25 minutes in low flame.


January 09, 2013

Aarati pandu Payasam (Banana Kheer)

Ripe bananas - 6
Sugar - 200 gms
Dates - 100 gms
Coconut Milk - 500 ml
Cashew nuts - 50 gms
Cardamom Powder - 1/2 tsp


  • Peel and chop bananas into small pieces. Remove stones from dates and chop them into small pieces.
  • Heat ghee in a pan, fry banana pieces, dates and cashew nut pieces.
  • Bring it to boil the coconut milk, add sugar and mix well. When it starts boiling add banana, date and cashew nut pieces and cardamom powder.
  • Stir continuously and cook till it becomes little thick.
  • Serve hot.

Carrot Cutlet

Carrots - 500 gms
Roasted Channa dal - 100 gms
Onions - 2-3
Ginger - small piece
Green chillies - 10 - 12
Cloves - 2
Garlic  cloves - 5-6
Coriander leaves - small bunch
Bread Crumbs -  1 cup


  • Peel,chop and boil carrots till they are tender.
  • Finely chop onions, green chillies and coriander.
  • Grind ginger, garlic and cloves to make paste. Add boiled carrots and grind once again to make paste.
  • Grind roasted channa dal to make powder.
  • Now mix all the ingredients except bread crumbs and make cutlets. Roll them in bread crumbs.
  • Heat the oil, fry the cutlets till golden brown.
  • Serve hot with chutney or ketchup.

January 07, 2013

Kanda Dosa (Yam Dosa)

Yam - 100 gms
Red chillies - 5-6
Rice - 1 cup
Channa dal - 1/4 cup
Salt to taste


  • Wash, peel and grate yam and keep aside.
  • Soak rice and channa dal for 2 hours.
  • After 2 hours wash rice and dal properly, then grind along with grated yam and red chillies to make fine batter. Add salt and sufficient water to the batter.
  • Heat dosa pan, grease with oil and pour ladle full of batter to make dosa.
  • Cook both sides by applying oil.
  • Serve hot.

January 06, 2013

Senaga Karam for tiffins

Roasted Channa dal - 2 Cups
Dry Coconut - 1/2
Red chillies - 10
Garlic pod - 1
Cumin seeds - 1 tsp
Salt to taste

  • Grate the coconut and dry roast red chillies.
  • Now grind all the ingredients to make karam.
  • Store in airtight container.
  • Serve with Idli, Dosa, rice with ghee.

Mutton Pulusu Kura

Mutton  - 1/2 kg
Onions - 2 
Green chillies - 5-6
Ginger garlic paste - 1 tbsp
Cinnamon  - 1" pieces (2)
Cloves - 4
Cardamom - 4
Salt to taste
Red chilli powder - 2 tsp or more
Turmeric - 1/2 tsp
Tamarind - lemon size or as per taste
Coriander leaves


  • Wash and chop mutton into pieces. Pressure cook mutton along with ginger garlic paste,salt, turmeric and red chilli powder. Cook till pieces are tender.
  • Finely chop onions and green chillies.
  • Extract juice from tamarind and keep aside.
  • Heat oil in kadai, add cardamom, cloves and cinnamon, fry for one minute.
  • Add chopped green chillies, onions and fry till onions are soft.
  • Then add cooked mutton pieces with water. Cook in medium flame for 5 minutes.
  • Add tamarind juice and coriander leaves and cook till the gravy becomes little thick.
  • Remove and serve.

Aakakarakaya vepudu

Aakakarakayalu - 1/2 kg
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 1 1/2 tsp
Garlic - 1 tbsp (chopped)
Curry leaves - few
Oil - 2-3 tbsp


  • Wash and chop aakakara kayalu into small pieces.
  • Heat the oil in kadai, add chopped garlic and curry leaves. Fry few seconds.
  • Add chopped aakakarakaya pieces, salt and turmeric. Mix well and cook in low flame.
  • Close with lid and stir occasionally.Cook till the pieces are cooked.
  • Add red chilli powder  and mix well.
  • Cook for few minutes or till they are fried.
  • Remove from fire.

January 02, 2013

Chocolate Sponge Cake without butter

Maida - 60 gms
Cocoa Powder - 25 gms
Sugar - 115 gms (powered)
Eggs - 4
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Vanilla essence - 1 tsp
Hot water - 1/4 cup


  • Sieve twice maida, cocoa powder, baking powder and baking soda. Keep aside.
  • Beat sugar and eggs together in a bowl for 3-4 minutes with electric beater or till the batter turns frothy and whitish.
  • Add hot water slowly while beating. Add vanilla essence.
  • Fold in the flour slowly, little by little and mix well.
  • Pour this mixture into greased tin.
  • Bake in preheated oven for 25 -30 minutes.
  • Now insert the needle and if it comes out clean, cake is baked.
  • Let it cool for 5 minutes before removing from pan.

January 01, 2013

Carrot Coconut Burfi

Carrot - 1 cup (grated)
Coconut - 1 cup (grated)
Ghee - 1 cup
Sugar - 2 cups
Vanilla essence - few drops


  • Heat the ghee in kadai, add grated carrot, coconut. Cook them in low flame till soft.Stir continuously. 
  • Add sugar and mix well.
  • Cook till sugar dissolves and it becomes thick. Ghee leaves the sides.
  • If there is any excess ghee floats, drain it and use it for other dishes.
  • Add vanilla essence and mix well.
  • Transfer to greased plate and cut them into square pieces.
  • It is ready to serve.

Ragi Biscuits

Ragi flour - 1 cup
Maida - 2 cups
Butter - 60 gms
Milk - 1/4 cup
Baking soda - 1/4 tsp
Sugar - 300 gms (powder)


  • Sieve maida and ragi flour separately.
  • Blend sugar and baking soda in butter till it is soft.
  • Add milk and blend again.
  • Now slowly fold ragi flour and maida to the batter.Make a soft dough.
  • Make small balls, lightly press and arrange them in greased baking tray.
  • Bake in preheated oven for 15 to 20 minutes.
  • Cool and store in airtight container.

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