April 30, 2013

Hot Muffins

Flour - 2 cups
Milk - 1  1/2 cups
Sugar - 2 tbsp
Egg - 1
Baking powder - 2 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Ghee or shortening - 2 tbsp


  • Sift flour, baking powder, soda and salt twice.
  • Beat the egg and sugar together.
  • Add milk and melted shortening.
  • Now stir  dry ingredients and mix lightly with your fingertips, till the batter becomes creamy.
  • Grease muffin tins, half fill each with batter,
  • Bake in preheated oven for 30 minutes or needle inserted into center comes out clean.
  • Serve hot with honey.

Goru Chikkudu Ulli Karam (Cluster beans with onion masala)

Cluster beans - 250 gms
Onions - 4
Tamarind - 2 strips
Coriander seeds - 1 tsp
Dry coconut - 1/4 cup (grated)
Red chillies - 10-12
Turmeric - 1/4 tsp
Salt to taste
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil - 2 tbsp
Curry leaves - few


  • Trim the edges and cut the cluster beans into 1" pieces. Boil them till tender. Drain the water completely.
  • Dry roast red chillies and coriander seeds.
  • Grind red chilies, coriander seeds, coconut to make powder. Add chopped onions and tamarind and grind them to make  paste.
  • Heat oil in kadai, add mustard and cumin seeds,curry leaves, Fry till mustard crackles.
  • Add onion masala, salt and turmeric. Cook for 5 minutes.
  • Add cluster bean pieces and cook till dry and well cooked.
  • Serve with rice or roti.

April 27, 2013

Vegetable Moily

Potatoes - 225 gms
Radish - 225 gm
Beans - 115 gm
Green peas - 115 gm
Carrots - 115 gm
Onion - 115 gm
Coconut - 1/2 (fresh)
Ginger -  small piece
Garlic - 8 cloves
Green chillies - 6-8
Lemon - Juice of one
Curry leaves - few
Turmeric - 1 tsp
Vinegar - 30 ml
Ground nut oil 30 gm
Salt to taste


  • Peel and chop vegetables.
  • Grind ginger garlic to make paste.
  • Slit green chillies into 2
  • Grind coconut  and extract milk from it.
  • Keep the thick milk separate and add more water and extract thin coconut milk.
  • Heat oil, add curry leaves, chopped onion, green chillies and ginger garlic paste. Fry.
  • Add all chopped vegetables , salt and turmeric. Cook in medium flame for 5 minutes.
  • Then add thin coconut milk and cook over low flame till tender.
  • Add thick coconut milk and cook for 2 minutes.
  • Remove from fire then add vinegar and lemon juice.
  • Serve hot.

Bajra Laddu (Sajja Pindi Laddu)

Bajra Flour - 250 gms
Sugar - 250 gms (powdered)
Milk - 1/2 cup or more
Ghee - 1/4 cup
Almonds - 1 tbsp (chopped)
Cashew nuts - 1 tbsp (chopped)


  • In a mixing bowl, add bajra flour, milk, 1 tbsp ghee and little water to make hard dough.
  • Make thick roti's and cook both sides on tawa.
  • Break and crush the roti's when still warm. Grind them to make fine powder. Sieve.
  • Now mix bajra powder and sugar powder in a large plate.
  • Make well  and pour hot ghee. Mix well. Mix chopped nuts.
  • Make laddu's immediately when ghee is still hot.
  • Store in airtight container.

April 24, 2013

Chocolate Banana Mousse

Milk - 250 ml
Semi sweet chocolate - 30 gm
Sugar - 30 gms
Egg yolks - 2
Salt - 1/4 tsp
Vanilla extract - 5 ml
Bananas - 2 (sliced)


  • Combine 60 ml milk, sugar and chopped chocolate in top of double boiler.
  • Keep the remaining milk in freezer.
  • Cook and stir over simmering water until chocolate melts.
  • Take little hot chocolate and pour over egg yolks and beat well.
  • Pour egg mixture into chocolate mixture in top of double boiler. Stir in salt.
  • Cook and stir over hot water until mixture thickens.
  • Cool completely.
  • Now transfer frozen milk into mixing bowl  and beat well.
  • Fold chocolate mixture into stiffly beaten milk.
  • Fold in vanilla essence and banana slices.
  • Transfer to moulds and freeze them until firm.


Low Calorie Omelette

Egg whites - 6
Egg yolks - 3
Mushrooms - 1 tbsp (chopped)
Spring Onions - 1 tbsp (chopped)
Tomato - 1 tbsp (chopped)
Capsicum - 1 tbsp (chopped)
Coriander - 1 tbsp (chopped)
Green Chillies - 2 (finely chopped)
Salt and pepper to taste
Water - 1 tbsp
Olive Oil - 1 tbsp


  • Beat the egg yolks and whites thoroughly and add all the ingredients to egg mixture. Mix well.
  • Heat oil in a pan. Pour the egg mixture, reduce the heat and let the eggs set.
  • Cook both sides and serve hot.

Spicy Channa

Kabuli Channa - 2 cups
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Chilli powder - 1/2 tsp
Amchur - 1 tbsp
Cumin powder - 1/2 tsp
Oil for frying


  • Soak the channa in water overnight. Wash and add baking soda. Mix well and keep aside for 3-4 hours.
  • Again wash and dry on towel  till dry.
  • Heat oil in kadai, Fry handful of channa over medium flame until crisp.
  • Fry all the channa in the same way.
  • Add all the masalas to the fried channa and toss well.
  • Cool and store in a bottle.

April 22, 2013

Hot Chocolate Souffle

Milk - 250 ml
Dark Chocolate - 100 gm
White Butter - 60 gm
Corn flour -1 tsp
Maida - 2 tsp
Castor Sugar - 50 gms
Eggs - 4
Rum - 1 tbsp


  • Grease one litre souffle dish and sprinkle a little sugar in it.
  • Heat the milk and chocolate in a vessel at medium temperature for 3 minutes.
  • Melt the butter in a pan, add flour and corn flour. Mix without lumps and cook for 1 minute.
  • Add the chocolate mixture and sugar. Mix well. Keep in the microwave at medium to high temperature for 5 minutes.
  • Mix in the lightly beaten egg yolks and keep aside.
  • Now beat the egg whites until soft peak form and fold into the chocolate mixture. Stir in rum.
  • Then pour the mixture into the prepared souffle dish.
  • Preheat the microwave oven on "convection bake" at 190'c.
  • Bake for 30 to 40 minutes.

Green Apple Pickle

Green Apples - 10
Chilli powder - 25 gms
Mustard Powder - 25 gms
Salt - 25 gms
Turmeric - 1/4 tsp
Fenugreek powder - 2 tsp
Garlic paste - 1 tbsp
Oil - 200 gms


  • Wash and dry the apples with dry cloth. Cut the apples into small pieces. Remove seeds.
  • In a mixing bowl, mix chilli powder, mustard powder, salt, turmeric, fenugreek powder and garlic paste.
  • Dip the apple pieces in oil and then mix in spice powder. Lastly pour the remaining oil on pieces.
  • Mix well. Add salt if necessary and transfer to dry jar.
  • keep aside for 2 days then use.
  • Store.

April 21, 2013

Tomato Urad dal Chutney

Tomatoes - 250 gms (chopped)
Urad dal - 1/2 cup
Red chillies - 10 or more 
Turmeric - 1/4 tsp
Salt to taste
Tamarind - 2 strips
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Oil - 1 tbsp

  • Heat oil in kadai, roast urad dal till golden colour. Remove from oil. Add chopped tomatoes to the same kadai and cook till tomatoes are soft. Cool.
  • Now grind all the ingredients to make chutney.
  • Serve with Rice or Idli, Dosa.

Cinnamon - Chocolate Drink

Milk - 1 litre
Semi sweet chocolate - 60 gm
Cinnamon sticks - 2
Vanilla essence - 1 tsp


  • Combine milk, semi sweet chocolate and cinnamon sticks in a sauce pan.
  • Cook and stir on low flame until chocolate melts.
  • Remove from heat and stir in vanilla.
  • Remove cinnamon sticks and serve warm.

April 20, 2013

Methi Rice (fenugreek Leaves Rice)

Basmati Rice - 1 cup
Fenugreek Leaves - 150 gms
Cumin seeds - 1 tsp
Green chillies - 4
Salt to taste
Oil - 4 tbsp


  • Separate leaves from stems of fenugreek. Wash the leaves neatly, drain the water.
  • Heat oil in thick bottom vessel, add cumin seeds and chopped green chillies.
  • Add  fenugreek leaves and cook in medium flame for 5 minutes.
  • Add rice, salt and mix well, Fry for 2 minutes then add sufficient water.
  • Cook till the rice is done.
  • Serve hot.

Pear and Mango Chutney

Raw Mango - 250 gms
Pears - 250 gms
Red chilli powder - 1 tsp
Garam Masala - 1 tsp
Salt - 2 tsp
Kharbooja Seeds - 1 tbsp
Raisins - 1 tbsp
Sugar - 500 gms
Cloves - 2 (powdered)
Almonds - 8 (chopped)
Cashew nuts - 8 (chopped) 

  • Peel and cut pear into small pieces. Cut mango into small pieces.
  • Put 1 tbsp of sugar in a sauce pan, add 500 ml of water and bring it to bail.
  • When sugar dissolves add remaining sugar and boil it.
  • Add all ingredients except clove power and garam masala. Cook till it obtains thick consistency. Stir occasionally.
  • Add clove powder and garam masala. Mix well. Remove from fire.
  • Cool and transfer to dry jar.
  • Store it for one month.

April 19, 2013

Corn Capsicum Pulao

Basmati Rice - 1 cup
Cooked Corn - 1 1/2 cup
Capsicum - 1/4 cup (chopped)
Onion - 1 (sliced)
Ginger garlic paste - 1 tsp
Salt to taste
Milk - 3 tbsp
Ghee - 2 tbsp

Grind to powder:
Coriander seeds -1 tsp
Cumin seeds - 1 tsp
Black Pepper - 1 tsp
Cardamom - 4
Whole red chillies - 3
Aniseed - 1 tsp


  • Dry roast the masala ingredients, cool and grind to make fine powder. 
  • Heat ghee in a pan, add sliced onions and fry till it becomes golden brown. Add ginger garlic paste and fry for 1 minute.
  • Add cooked corn and half of  the masala powder and cook on low flame for 15 minutes.
  • In another vessel, boil the rice in plenty of water adding a little salt. When the rice is 3/4th done, drain the excess of water from rice and keep aside.
  • In another pan, heat 1 tbsp of oil in a  pan, add shredded capsicum, and the remaining masala powder and little salt.
  • Fry them for 5 minutes in medium flame and remove from fire.
  • In thick bottom vessel, spread 1 tbs of oil then spread half of cooked rice then capsicum  then last of all cooked corn.
  • Top it again with remaining rice. Pour milk over it and close the lid. Cook on low flame for about 10-15 minutes or till done.
  • Serve hot.

Peas Uttappam

Urad dal - 1 cup
Rice - 2 cups
Green Peas - 1 cup (boiled)
Green chillies - 2 (finely chopped)
Onion - 1 (finely chopped)
Coriander leaves - 2 tbsp (chopped)
Salt to taste


  • Soak rice and dal separately for 6 hours.
  • Wash and grind dal and rice together to make fine batter. Add sufficient water to grind.
  • Keep aside the batter overnight to ferment.
  • Add mashed peas, green chillies, salt, coriander leaves, onions to the batter. Mix well.
  • Heat pan and grease it with 1 tsp of oil.
  • Pour 2 ladle full of batter and spread it to make thick Dosa.
  • Cook both sides by adding little oil.
  • Serve with chutney.

April 18, 2013

Panakam (Sri Rama Navami Special)

Jaggery - 1 cup (grated)
Cardamom Powder - 1/4 tsp
Pepper - 15-20 (Freshly ground)
Water - 1 litre or more


  • Put all the ingredients in a large bowl.
  • Mix till jaggery dissolved.
  • Pour into tall glasses.
  • This is Special Naivedyam to Sri Rama Navami Festival.
  • We offer Panakam, Chalimidi, Vada Pappu as Naivedyam to God Ram for Sri Rama Navami.
  1. Vada Pappu: Soak Moong Dal for 30 minutes then drain the water completely i.e., Vada Pappu.
  2. Chalimidi : Rice flour mixed with grated jaggery and serve as chalimidi.

Apple Trifle

Green  Apples - 900 gms
Lemon - 1
Sugar - 115 gms
Sponge Cake - 175 gms
Grand Marnier - 3 tbsp
Orange Marmalade - 2 tbsp
Greek Yogurt - 350 gms
Red Apple - 1
Lemon Juice - 1 tbsp


  • Peel, quarter, core and slice the apples. 
  • Finely grate lemon rind and squeeze the juice. Put the apples into a sauce pan with sugar, lemon rind and juice.
  • Cover and cook gently for 15-20 minutes until the apples are soft.
  • Drain the water completely and allow to cool.
  • Mix 8 tbsp of apple juice with grand marnier. Cu the sponge cake into slices, and lay out half of them in a glass serving dish.
  • Spoon half of grand marnier flavoured juice over the sponge, and spread with the half of apples.
  • Repeat the remaining sponge cake , juice and apples, spreading the apples smoothly.
  • Spread the marmalade evenly over the apple slices.
  • Cover and refrigerate overnight.
  • Put 2-3 tbsp of yogurt into a piping bag and spread the remainder over the top og triffle.
  • Pipe the reserved yogurt around the edge.
  • Decorate with red apple slices tossed in lemon juice to prevent browinng.
  • Refrigerate and serve chill.

Dal Lazeez

Whole Urad -  100 gms
Rajma - 30 gms
Channa dal - 30 gms
Tomato Puree - 80 gms
Red chilli powder - 1 tsp
Ginger garlic paste - 1 tbsp
Salt to taste
Turmeric - 1/4 tsp
Asafoetida -  a pinch
Cumin seeds - 1 tsp
Cumin powder - 1 tsp
Garam Masala - 1/2 tsp
Kasoori Methi - 1 tsp
Milk - 1 cup
Cream - 2 tbsp
Butter - 20 gms
Refined Oil - 1 tbsp


  • Soak Urad dal and channa dal for 2 hours.
  • Soak rajma overnight.
  • Wash and cook dals with turmeric powder and refined oil till tender and soft.
  • Heat butter in a kadai, add cumin seeds, ginger garlic paste, tomato puree, salt, chilli powder, cumin powder.
  • Cook till oil leaves the sides.
  • Add cooked dal, kasoori methi, milk and garam masala. Cook for few minutes.
  • Lastly add cream and garnish with coriander leaves.

Cheese Cake

Cream Cheese - 450 gm
Digestive Biscuits - 175 gm (crushed)
Butter - 75 gm
Eggs - 2
Lemon Juice of One
Caster sugar - 175 gm
Sour Cream - 225 ml
Vanilla essence -  1 tsp


  • Preheat the oven to 190'C.
  • In a mixing bowl, combine the crushed biscuits with the butter. Transfer this mixture into greased cake tin and press crumb mixture firmly over the bottom and two thirds of the way up the sides.
  • In a mixing bowl, put the cream cheese, eggs, lemon juice and 2/3rd of sugar . Beat with electric mixture at medium speed to beat the ingredients together until smooth.
  • Pour the mixture over crust and bake for 20 minutes.
  • Cool in the tin on wire rack for 15 minutes.
  • While the cheese cake is cooling, raise the oven temperature to 220"c. 
  • Blend sour cream, remaining sugar and the vanilla essence, and spread the mixture gently over the cheese filling.
  • Return the cheese cake to the oven, and bake for further 10 minutes.
  • Cool the cheese cake in the tin on a wire rack until it reaches the room temperature, then cover with a foil and chill for 6 hours or overnight.
  • Cut into slim wedges and serve.

April 16, 2013

Drumsticks and drumstick flowers Curry

Drumsticks - 4 (cut into 1" pieces)
Drumstick flowers - 1 cup
Onion - 2 (chopped)
Green Chilli - 4 (chopped)
Coconut - 1 tbsp (grated)
Turmeric - 1/4 tsp

Chilli powder - 1 tsp
Salt to taste
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Red chilli - 1
Curry leaves -few
Oil - 1 tbsp


  • Wash drumstick flowers and drain the water.
  • Heat oil in kadai, add red chilli, Cumin, mustard seeds and curry leaves. Fry till mustard crackles.
  • Add chopped onions and green chillies. Fry till onions are transparent.
  • Add drumstick pieces and flowers, salt, turmeric and chilli powder. Mix well and cover with lid.
  • Cook in low flame till drumsticks are tender. Add little water if necessary.
  • Add coconut and cook another 5 minutes.
  • Serve.

Pulli Enghi

Fresh Ginger - 30 gms
Fresh coconut - 30 gms
Green chillies - 3
Mustard seeds - 1/2 tsp
Red chillies - 15 gms (whole)
Fenugreek Seeds - 1 tsp
Tamarind - 15 gms
Sugar - 1 tsp
Salt to taste
Curry leaves - few
Oil - 20 ml


  • Wash,peel and chop ginger. Soak the pieces in water for one hour.
  • Chop green chillies finely and grate coconut.
  • Dry roast fenugreek seeds and red chillies and grind to make powder.
  • Soak tamarind in warm water.
  • Put ginger pieces, chillies,coconut and salt in a vessel. Add 1 cup of water and cook till the water completely dries up.
  • Heat oil in kadai, add mustard seeds and curry leaves and fry till mustard crackles.
  • Add cooked ginger and other ingredients  and fry them for few minutes.
  • Add Ground powder, salt and tamarind juice and cook for a while.
  • Add sugar and cook for another 2 minutes.
  • Serve with rice.

Potato Croquettes

Potatoes - 250 gms
Salt to taste
Chilli powder - 1/2 tsp
Maida - 1/4 cup
Egg - 1
Bread Crumbs - 1/2 cup
Oil for frying


  • Boil, peel and mash potatoes. Add salt and chilli powder. Mix well and make into required shapes.
  • Coat with flour, then dip in beaten egg and roll in bread crumbs.
  • Heat oil in pan, deep fry the croquettes till golden colour.
  • Place them on paper napkin to absorb the excess oil.
  • Serve.

Chocolate Pudding

Chocolate Powder - 25 gms
Corn Flour - 1 tbsp
Sugar - 50 gms
Milk - 500 ml

For Decorating:
Whipped Cream


  • Mix corn flour, chocolate powder and sugar with a little cold milk, stir until smooth.
  • Bring the remaining milk to boil. Switch off the flame, slowly pour chocolate mixture and mix well.
  • Now cook in low flame till thicken.
  • Pour into mold and leave it to set.
  • Turn out and decorate with whipped cream and walnuts.

Capsicum Moong Dal Fry

Capsicum - 250 gms
Moong dal - 1/2 cup
Onion - 1
Coconut - 1 tbsp (grated)
Ginger garlic paste - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 1 tsp
Channa dal - 1 tsp
Cumin & Mustard seeds - 1/4 tsp
Curry leaves - few


  • Chop onions and capsicum
  • Soak moong dal for 30 minutes, Drain the water.
  • Heat oil in kadai, add channa dal, cumin and mustard seeds, curry leaves. Fry till mustard crackles.
  • Add chopped onion, ginger garlic paste. Saute for 1 minute.
  • Add capsicum and moong dal and cook in low flame for 5 minutes.
  • Add salt and turmeric and mix well.
  • Cook till almost capsicum is tender then add chilli powder and coconut.
  • Fry for 2-3 minutes.
  • Serve with rice or roti.

Baked Spinach Rice with Herbs

Spinach Puree - 300 gms
Cooked Rice - 1 cup
Cheese - 1 cup (grated)
Eggs - 2 (beaten)
Milk - 1/2 cup
Onion - 1 (chopped)
Butter - 2 tbsp
Salt to taste
Worcestershire Sauce - 1/2 tsp
Rosemary - 1/4 tsp (crushed)


  • Combine all the ingredients except cheese. Pour into baking dish.
  • Top up with grated cheese.
  • Bake in moderate oven (350F) for 20 to 25 minutes or till knife inserted in center comes out clean.
  • Cut into squares.

April 15, 2013

Posh Hummus

Chickpeas - 200 gms
Tomatoes - 2
Spring Onion - 1
Olive oil - 1 tbsp
Lemon juice - 1 tbsp
Paprika - 1/4 tsp
Pita Bread


  • Soak chickpeas overnight. Rinse and cook till tender. Drain the water completely.
  • Grind the chickpeas along with lemon juice, olive oil and little water if necessary.
  • Stir in chopped spring onions and tomatoes. Add salt and pepper.
  • Mix well. Sprinkle paprika and serve with Pita bread.

Radish - Potato Curry (Mullangi - Bangala Dumpa Kura)

Radish - 250 gms
Potato - 100 gms
Tomatoes - 2
Onions - 2
Green Chillies - 5
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 2-3 tbsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)


  • Finely chop onions, tomatoes and green chillies.
  • Peel and cut radish and potato  into small pieces.
  • Heat oil in kadai, add cumin, mustard seeds and curry leaves. Fry till mustard crackles.
  • Add onions, green chillies and ginger garlic paste. Saute till onions are transparent.
  • Add potato and radish pieces, cook in low flame for 10 minutes. Then add tomato pieces, salt, turmeric and chilli powder. Mix well and simmer for 5 minutes or till vegetables are tender.
  • Lastly add coriander leaves.

Bajre Ka Churma

Bajra flour -  200 gms
Ghee- 100 gms
Sugar - 100 gms (powdered)
Cardamom powder - 1/4 tsp
Almonds -1 tbsp (chopped)
Cashew Nuts - 1 tbsp (chopped)
Sesames seeds - 1 tbsp (dry roasted)
Luke warm water


  • Knead flour with luke warm water and make dough. Take portion of dough and make roti by using dry flour.
  • Do the same with remaining dough.
  • Heat the tawa, fry roti one by one by applying little water to cook the roti's. cook both sides.
  • Cool and crush the roti's to make coarse powder.
  • Mix it with powdered sugar and melted ghee. Add chopped nuts, cardamom powder and sesame seeds.
  • Mix well and immediately make round balls.
  • Serve.

April 14, 2013

Candied Orange Peel

Oranges - 5
Sugar - 2 cups
Water - 1 cup
Corn Syrup - 3 tbsp
Orange flavor Gelatin - 2 pkt


  • Cut rind of each orange in quarters with sharp knife, then peel off. Place them in a heavy sauce pan.
  • Pour cold water to cover and bring it to boil, simmer for 10 minutes. Drain.
  • Add fresh water and simmer for 5 minutes, Drain.
  • Carefully scrape white membrane from rind with the tip of a spoon, Cut rind into thin even strips.
  • Combine sugar, water and corn syrup in sauce pan. Heat over medium flame, stirring constantly, until sugar dissolves.
  • Stir in orange rind. Cook in medium flame, stirring often, for 30 minutes or until rind is almost transparent and syrup is absorbed. Take rinds out.
  • Sprinkle gelatin in a large shallow pan, roll strips while warm, one at a time, in gelatin to coat generously.
  • Place on wire racks; let stand until dry.
  • Store in a loosely covered container.

Stuffed Dal Paranthas

For Paranthas:
Wheat Flour - 250 gms
Ghee - 3 tbsp
Salt  - 1/4 tsp
Ajwain seeds - 1/2 tsp
Oil for frying

For Stuffing:
Moong Dal - 1 cup
Salt to taste
Chilli powder - 1 tsp
Amchoor powder - 1/2 tsp
Oil - 1 tbsp


  • Soak moong dal for 15 minutes. Boil the moong dal till tender but grains are separate.
  • Cool and mix with other ingredients of stuffing.
  • Mix all parantha ingredients by using sufficient water to make dough.
  • Make balls and roll them as thin rotis.
  • Take one roti, spread moong dal mixture over it and cover it with another roti. Press the double roti gently with rolling pin.
  • Do the same for remaining roti's.
  • Heat the griddle and fry the paranthas in medium flame by applying oil on both sides.
  • Serve.

Makhana (Lotus Seeds) Kheer

Milk - 1 litre
Makhana - 100 gm
Almonds - 10
Kishmish - 1 tbsp
Dry dates - 100 gms
Chironjee - 1 tbsp
Pistachios - 5-6
Cardamom Powder - 1/4 tsp
Sugar to taste
Ghee -2 tbsp
Kewara Water - 2 tsp


  • Cut the dry dates into small pieces. Remove seeds.Soak the pieces for 10 minutes.
  • Heat ghee, fry makhana, almonds, kishmish, chironjee and pista one by one and keep aside.
  • Bring it to boli the milk in heavy  bottom pan and add date pieces.
  • Reduce the flame and stir continuously. Add  makhana and cook till the milk is thick.
  • Add sugar and fried dry fruits and cardamom powder. Mix well.
  • Switch off the flame and cool it to room temperature. Add kewara water.
  • Serve hot or cold.

Brinjal with Neem Leaves

Brinjals - 250 gms (long Variety)
Neem Leaves - 2 tbsp (tender)
Green Chillies - 3 (chopped)
Turmeric  - 1/4 tsp
Coriander powder - 1 tbsp
Salt to taste
Mustard oil for frying


  • Cut brinjals into pieces. Sprinkle salt and turmeric and keep aside.
  • Heat mustard oil  and deep fry brinjal pieces till brown.
  • Drain the excess oil and keep aside.
  • Heat 2 tbsp of oil. add neem leaves, green chillies, salt, turmeric and coriander powder.Cook on high flame for 1 minute then lower the flame. Add 1 cup of water.
  • Add brinjal pieces. Simmer till the gravy thickens.
  • Serve with steamed rice.

April 13, 2013

Mango Wadi

Mango Puree - 2 cups
Sugar - 3 cups
Powdered Sugar - 1/2 cup
Cardamom Powder - 1/4 tsp
Dry fruits - 1/4 cup (chopped)


  • Put mango puree and sugar in thick bottom vessel. Cook in low flame till it becomes thick.
  • Stir frequently to avoid sticking.
  • Add powdered sugar and cardamom powder,
  • Transfer to greased plate.
  • Decorate with chopped nuts.
  • Cut into squares when it sets.

Potato Menthi Kababs

Potatoes - 250 gms
Fenugreek leaves - 1 cup
Flattened Rice - 1 cup
Green chilli paste - 1 tbsp
Coriander leaves - 1 tbsp (chopped)
Turmeric - 1/4 tsp
Chilli powder - 1/2 tsp
Salt to taste
Garam Masala - 1/2 tsp
Oil for frying


  • Boil, peel and mash the potatoes.
  • Soak the flattened rice for 5 minutes then strain the water completely.
  • Now mix all the ingredients well and make small balls.
  • Shape them into cutlets.
  • Heat the oil and deep fry till golden brown.
  • Serve hot with sauce and chutney.

Yam Pickle (Kanda Pachadi)

Yam - 1 kg
Jaggery - 200 gms
Salt - 125 gms
Red chilli powder - 150 gms
Turmeric - 1 tbsp
Tamarind - 250 gms
Fenugreek powder - 1 tbsp
Mustard Powder - 50 gms

For talimpu:
Oil - 200 gms
Red chillies - 10
Garlic Pod - 1 (crushed)
Channa dal - 2 tsp
Urad dal - 2 tsp
Mustard seeds - 2 tsp
Curry leaves - few


  • Peel and cut yam into small pieces.
  • Soak tamarind in hot water for 30 minutes.
  • Grind tamarind, salt, turmeric, chilli powder, mustard and fenugreek powder, jaggery to make fine paste. Add yam pieces and grind once.
  • Transfer to bowl.
  • Heat oil in pan, add all talimpu ingredients and fry till mustard crackles.
  • Switch off the flame and cool.
  • Pour this over pickle.
  • Transfer to dry jar and serve after 2 days.

Ullipaya Vadiyalu (Onion Vadiyalu)

Urad dal - 1/2 kg (with skin)
Onions - 1/2 kg
Green Chilli -100 gms
Ginger - Small Piece
Cumin seeds - 1 tsp
Salt to taste


  • Soak urad dal for 4-5 hours then wash and remove the skin neatly. Drain the water completely.
  • Now grind urad dal, ginger, green chillies, cumin seeds to make fine paste. Use few drops of water while grinding.
  • Finely chop onions and mix them in dal batter. Add salt and mix well.
  • Put small vadiyalu on plastic sheet or on cloth and dry them directly to the sun light.
  • When dried completely remove and store in airtight container.
  • To fry these vadiyalu,  always fry them in hot oil in low flame.

Plantain Stem with Moong Dal (Aarati Duta Pesara Pappu)

Plantain Stem - Medium Size
Moong Dal - 50 gms
Green Chillies - 10
Turmeric - 1/2 tsp
Salt to taste
Cumin seeds - 1/4 tspVege
Mustard seeds - 1/4 tsp
Curry leaves - few
Oil - 2-3 tbsp


  • Soak moong dal for 30 minutes
  • Finely chop green chillies.
  • Cut plantain stem into round circles, remove the fibre while cutting. Then cut the circles into small pieces.
  • Boil them in salted water till tender. Drain the water and keep aside.
  • Heat oil in kadai, add cumin and mustard seeds, curry leaves. Fry till mustard crackles.
  • Add chopped chillies and stem pieces, turmeric and fry for 2 minutes.
  • Add moong dal and salt, close the lid and cook in low flame 8-10 minutes or till dry.
  • Serve.

Kala Jamun

Khoya/ Mawa  - 250 gms
Maida - 75 gms
Cashew nuts - 15 gms
Kishmish - 10 gms
Cardamom - 5 gms
Red colour -  a pinch
Sugar - 1 glass
Water -  1 1/4 glass
Oil for frying


  • Mix khoya and maida in a bowl to make soft dough. Add little water if necessary.
  • Take 50 gms of dough separately, mix chopped cashew nuts, kishmish and red colour into it.
  • Now make 15 balls with the remaining dough and press in the middle to fill the colour mixture and close it. Neatly shape the balls without cracks.
  • Cook sugar and water in a vessel for 10 minutes or till sugar completely dissolved.
  • Heat oil and fry the balls till brown.
  • Now drop the balls into sugar syrup.
  • Sprinkle cardamom powder on top.

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