October 28, 2013

Onion Rings

Onions -3(big)
Wheat flour - 1/4 cup
Garlic paste - 1/4 tsp
Salt - 1/2 tsp
Pepper - 1/2 tsp
Chilli flakes - 1/2 tsp
Oregano  - 1/4 tsp
Lemon juice - 1 tsp


  • Peel and cut the onions into thick round slices.Separate the onion slices into rings.Keep them in cold water for 30 minutes.
  • Drain the water completely and dry them on kitchen towel.
  • Now mix all the other ingredients and sufficient water to make thick batter.
  • Dip the onion rings one by one in batter and deep fry till golden.
  • Serve hot with ketchup.

Rice Kanji or Congee

Rice - 1/2 cup
Salt - 1/2 tsp
Whole black pepper - 1 tsp
Cloves - 6
Lime juice - 1 tbsp
Coriander leaves - 1 tbsp (chopped)


  • Wash the rice and put in a pan with 4 cups of water. Add salt, cloves and pepper and bring it to boil, lower the heat and simmer till rice is soft and mushy. 
  • Remove from the heat and stir in the lime juice and coriander and serve.
  • This soup is good for stomach.

Jeera Pani

Water - 5 cups
Cumin powder - 2 tsp
Tamarind paste - 2 tsp
Red chilli powder - 1/2 tsp
Salt - 1/2 tsp
Garam masala - 1 tsp
Jaggery to taste


  • Combine all the ingredients together.
  • Stir well, check the seasoning and refrigerate.
  • Serve chilled.

Sweet Potato Gulab Jamun

Sweet Potatoes - 250 gms
Maida - 1/2 cup
Sugar - 2 cups
Water - 2 cup
Cardamom powder - 1/4 tsp


  • Boil, peel and mash sweet potatoes without lumps.
  • Add maida as required to bind.
  • Make small round balls and deep fry in hot oil.
  • Put sugar and water together in  a vessel and bring it to boil. Cook till sugar completely dissolved. Add cardamom powder and remove from the fire.
  • Dip the fried balls in sugar syrup. 
  • Soak them for one hour.
  • Serve warm or chilled with syrup.

Carrot - Fenugreek leaves Curry (Carrot Methi Kura)

Carrots - 250 gm
Fenugreek leaves - 1 cup
Green chillies - 4
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Garlic paste- 1 tsp
Salt to taste
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Oil - 2 tbsp


  • Peel and cut carrot into small pieces. Wash and chop fenugreek leaves.
  • Heat oil in a kadai, add mustard, cumin and curry leaves. Fry till mustard crackles.
  • Add garlic paste and chopped chillies. Saute for a while.
  • Add carrot pieces and cook in low flame till half done.
  • Add fenugreek leaves, salt, turmeric and chilli powder. Mix well and close the lid.
  • Cook in low flame till carrots are tender and the curry is little dry.
  • Serve with rice or roti.

October 26, 2013

Oats and Banana Smoothie

Oats - 4 tbsp
Ripe bananas - 2
Curd - 1 cup
Milk - 1 cup
Honey - 3 tbsp

Ice cubes


  • Blend all the ingredients till smooth.
  • Pour into glasses and serve chilled with ice cubes.

Veg Sandwich

Sandwich Bread - 1 packet
Green chutney - 1 cup
Butter - 2 tbsp
Onions - 2
Tomatoes - 2
Carrot - 2
Potatoes - 2
Kheera - 1
Cabbage leaves - 4
Salt and pepper  to taste


  • Boil potatoes and carrots. Peel and cut them into thin round slices. Cut onions, tomatoes and kheera into round slices.
  • Apply bread on one slice and green chutney on another slice.
  • Arrange vegetable slices one by one on buttered bread. Sprinkle salt and pepper and close with green chutney slice.
  • Cut them into triangle  pieces and serve.

Bhog Khichidi

Rice - 1 cup
Moong dal - 1 cup
Potato - 1
Carrot - 1
Broad beans - 2-3
Cauliflower - 1/2 cup
Green peas - 1/4 cup
Ginger -  small piece
Green chillies - 2-3
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Cardamom - 2
Cloves - 2
Cinnamon - 1
Ghee - 1 tbsp
Oil - 1 tbsp
Biryani leaves - 2
Salt to taste
Turmeric - 1/4 tsp
Water - 5 cups

  • Cut all the vegetables into medium size pieces.
  • Heat oil in pressure cooker, add cumin and mustard seeds, cardamom, cinnamon and cloves and biryani leaves. Saute.
  • Add all vegetables and saute till almost tender. Add washed rice and dal, salt and turmeric. 
  • Fry till oil coats then add water. Close the lid and cook till done.
  • When the lid is open add ghee and serve.

Snake Gourd Curry with Sesame seeds (Potla Kaya Kura Nuvvula Podi)

Snake Gourd - 1
Green chillies - 3-4
Onion - 1
Sesame seeds - 2 tsp
Cumin seeds - 1 tsp
Garlic cloves - 6
Salt to taste
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp(chopped)
Oil - 2 tbsp


  • Peel the snake gourd with spoon (do not use peeler). Wash and cut into small pieces.
  • Dry roast sesame seeds and cumin seeds. Grind sesame seeds, cumin seeds and garlic to make powder.
  • Heat oil in a kadai, add channa dal, cumin and mustard seeds, curry leaves. Fry till mustard crackles.
  • Add chopped onions and green chillies and saute till onions are soft.
  • Add snake gourd pieces, salt and turmeric.Mix well and close the lid.
  • Cook in low flame till pieces are soft. Stir occasionally.
  • Add chilli powder, sesame powder and coriander leaves. Mix and cook in low flame another 5 minutes.
  • Serve with rice.

October 25, 2013

Apple Halwa

Semolina - 1 cup
Apples - 4
Sugar - 2 cups
Milk - 2 cups
Ghee - 2 tbsp
Cardamom powder - 1/4 tsp
Cashew nuts - 1 tbsp (chopped & fried)
Red colour -  a pinch


  • Peel and grate apples. Heat ghee in a pan, add apple and saute for while.
  • Add semolina and fry till aroma comes. Add milk and cook till soft in low flame.
  • Add sugar, stir continuously till it dissolves. 
  • Add chopped cashew nuts and cardamom powder and cook till it thickens.
  • Soak red colour in 1 tsp of milk and mix in halwa. Mix well and transfer to greased plate.
  • Serve.

Beet root chutney

Beetroot- 1
green chillies - 8-10
sesame seeds - 2 tsp
Urad dal - 2 tsp
Coriander seeds - 1 tsp
Cumin seeds - 1/4 tsp
Garlic cloves - 4
Tamarind - 2-3 strips
Salt to taste
Turmeric - 1/4 tsp
Oil - 1 tbsp

for Talimpu:
Oil - 2 tsp
Channa dal - 1/4 tsp
Mustard seeds - 1/8 tsp
Cumin seeds - 1/8 tsp
Curry leaves - few


  • Peel and grate beetroot.
  • Heat oil in a pan, add urad dal, coriander seeds, sesame seeds and chopped green chillies. Fry and remove from the pan.
  • In the same pan, add grated beetroot and cook in low flame till soft. Let it cool.
  • Now grind all the ingredients to make chutney.
  • Heat oil for talimpu, add all talimpu ingredients and fry till mustard crackles.
  • Pour this over chutney.

Carrot Burfi

Carrot - 500 gm
Milk - 500 ml
Sugar - 300 gm
Kova - 50 gm
Ghee - 50 gm
Cashew nuts - 25 gm


  • Peel and grate carrots.
  • Cook grated carrots in milk till soft and thick.
  • Add sugar and ghee and cook till sugar completely dissolved.
  • Cook till it becomes thick then add crushed kova.
  • Cook till it leaves the sides by stirring continuously.
  • Transfer to greased plate. Garnish with fried cashew nuts.
  • Cut into square pieces.

Tomato Bajji

Besan - 1 cup
Tomatoes - 10 (firm)
Potatoes - 3-4
Green chilli paste - 1 tsp
Onions - 2 (chopped)
Coriander leaves - 1 tbsp (chopped)
Turmeric - 1/2 tsp
Salt to taste
Red chilli powder - 1/2 tsp
Baking soda -  a pinch
Oil for frying


  • Boil, peel and mash the potatoes.
  • Cut the top of the tomatoes and scoop out the inner part. Keep aside the tomatoes.
  • Heat 1 tbsp of oil, add chopped onions, green chilli paste and saute till onions are transparent.
  • Add mashed potato, turmeric, salt and chilli powder and cook for a while.
  • Add chopped coriander and switch off the flame. Let it cool.
  • In a bowl, mix besan, salt, chilli powder, soda and water to make batter.
  • Stuff the potato mixture inside the tomatoes and dip in besan batter.
  • Deep fry in hot oil till golden.
  • Serve hot.

Soya Dosa

Wheat flour - 1 cup
Soya milk - 1 cup
Onion - 1 (chopped)
Green chillies - 2 (chopped)
Fruit salt - 1 tsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)


  • Mix all the ingredients except oil to make batter. Add sufficient water and keep aside for 15 minutes.
  • Heat the pan, grease with oil and pour ladleful of batter and spread it thinly.
  • Cook both sides.
  • Serve hot with chutney.

October 24, 2013

Aarati kaya ava pettina kura (Raw Banana Curry with Mustard)

Raw bananas - 2
Green chillies - 2
Tamarind juice -  1 tbsp
Turmeric - 1/4 tsp
Salt to taste
 Red chillies - 2
Mustard seeds - 1 tsp
Rice - 1 tsp
Coconut - 1 tbsp (grated)
Urad dal - 1 tsp
Channa dal - 1 tsp
Curry leaves - few
Oil - 2 tbsp


  • Peel and cut bananas into round pieces. Boil them in salt and turmeric water till tender. Drain the water and keep aside.
  • Grind mustard seeds, rice and coconut with little water to make paste.
  • Heat oil in kadai, add red chilli pieces, urad dal, turmeric and curry leaves. Fry for few seconds.
  • Add green chilli pieces and saute. Add banana pieces, salt and turmeric, mustard paste and saute for awhile.
  • Add tamarind paste and cook another 5 minutes in low flame.
  • Serve with steamed rice.

Kishmish Honey Butter

Kishmish paste - 2 tbsp
Honey - 3 tbsp
Sugar powder - 2 tbsp
Unsalted butter -  1 cup


  • Put the butter  in a bowl. Add sugar and beat till smooth.
  • Stir in kishmish paste and honey. 
  • Continue beating till the mixture is completely smooth.
  • Transfer to bowl and refrigerate.
  • Serve with rusk, cake pieces or sweet puddings

Chicken Tikka

Boneless Chicken - 500 gm
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Chilli powder - 1 tsp
Salt to taste
Garam masala - 1 tsp
Lemon juice - 1 tbsp
Thick curd - 1/2 cup
Tandoori colour -  a pinch
Oil - 3 tbsp


  • Wash and cut the chicken  into small pieces.
  • Rub the chicken pieces with ginger garlic paste, salt, chilli powder, garam masala, lemon juice and oil. Keep aside for one hour.
  • Add beaten curd and tandoori colour and mix well. Refrigerate for 6-8 hours the marinated chicken.
  • Preheat the grill or barbecue and put the chicken pieces on the skewers. Baste with the marinade and cook under the grill or keep the skewers on a greased wire rack of the barbecue.
  • Turn them 2-3 times for even cooking. Brush with oil, remove from skewer when cooked.
  • Sprinkle chaat masala.
  • Serve hot with sliced onions.

October 23, 2013

How to make Tomato Puree



  • Select ripe and good quality tomatoes.
  • Chop the tomatoes and cook in medium flame till fully done.
  • Cool the puree and then pass it through the sieve to remove seeds and peel, if any.
  • Store the puree in the freezer in small containers.If you store it in small containers, you can always use required quantity without disturbing the entire lot.

Peach Murabba

Peaches - 1 kg
Honey - 1 kg


  • Wash peaches in lukewarm water. Keep it under the sun for an hour to dry.
  • Places peaches and honey in jar and close the lid.
  • Keep the jar directly to the sunlight for 8-10 days. Shake and toss daily the jar.
  • Use it after 10 days.

October 22, 2013

Vermicelli Halwa

Vermicelli - 1 cup
Milk - 2 cups
Sugar - 3/4 cup
Ghee - 2 tbsp
Cashew nuts - 1 tbsp (chopped)
Cardamom powder - 1/4 tsp


  • Heat ghee in  a pan, add cashew nuts and fry till golden. Remove and keep aside.
  • Fry vermicelli in the pan till golden.
  • Bring it to boil the milk in vessel, add vermicelli and cook till soft.
  • Add sugar and stir till it dissolves. Add cardamom powder and cashew nuts. Mix well.
  • Transfer to greased plate. 
  • Cool and cut into desired shapes.

Masala Idli

Urad dal - 1 cup
Rice rawa - 2 1/2 cups
Onions - 250 gm
Fresh coconut - 1 cup (grated)
Channa dal - 2 tbsp
Salt to taste
Green chilli paste - 2 tbsp
Carrot - 1(grated)
Beans - 1/4 cup (chopped)
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)
Mustard seeds - 1/2 tsp
Oil - 2 tsp


  • Soak urad dal for 4 hours. Drain the water and grind to make fine batter. Add sufficient water while grinding.
  • Wash and add rice rawa to the batter. Ferment the batter overnight.
  • Soak channa dal for 1 hour then next day add dal to the batter.
  • Heat oil in kadai, add mustard and curry leaves. Fry till mustard crackles.
  • Add finely chopped onions and saute till onions are transparent.
  • Add chilli paste, carrot and beans.Cook vegetables till tender.
  • Add grated coconut, salt and coriander leaves. Fry for 2 minutes.
  • Switch off the flame. Cool and mix in the idli batter.
  • Fill the idli moulds with 3/4th of the batter and steam cook in high flame for 10 minutes.
  • Then cook in low flame for  5 minutes.
  • Serve hot with chutney.

Anar Ka Rus (Pomegranate Juice)

Pomegranate - 1 kg
Cream - 60 gm
Black salt to taste
Honey - 20 gm
Ice cubes - crushed


  • Shell the pomegranates and takeout the seeds.
  • Blends the seeds till smooth then sieve.  Add black salt.
  • Whip the cream with honey.
  • Pour the juice in tall glass with crushed ice.
  • Top up with whipped cream.
  • Serve.

October 21, 2013

Scrambled Eggs

eggs - 4
Milk - 1/2 cup
salt - 1/2 tsp
Pepper - 1/2 tsp
Oil - 1/2 tbsp


  • Break the eggs in a bowl, add milk, salt and pepper and beat lightly till well blended.
  • Heat oil in medium flame in small kadai, Swirl the oil to coat the base and sides.
  • Reduce the flame to low and pour egg mixture. They will solidify slightly then stir and scrap well.
  • Keep stirring till it cooked.Switch off the flame then close the lid for 2 minutes.
  • The eggs should be just the right texture i.e., creamy and delectable.
  • Use this scrambled eggs for making sandwiches.

KALIA RIZALA (Mild Meat Curry)

Mutton - 500 gm
Onions -2
Green chillies - 3-4
Salt to taste
Curd - 1 cup
Ginger garlic paste - 1 tsp
Cumin powder - 2 tsp
Coriander leaves - small bunch
Oil - 2 tbsp


  • Wash and cut mutton into pieces.
  • Slice the onions as fine as possible and keep the green chillies whole.
  • Chop the coriander leaves finely, Whip the curd till smooth.
  • Add all the ingredients to he curd except salt and oil and mix well. Keep aside for 2 hours.
  • Heat the oil in pressure cooker then add marinated mutton with salt, cook in medium flame for 5 minutes.
  • Add 1 cup of water and close the lid. Cook for 3 whistles or till mutton tender.
  • When the pressure has gone down, open the cooker and stir for a few minutes over high heat to thickens the gravy.

Ragi Halwa

Ragi   - 1 cup
Sugar - 3/4 cup
Milk - 1/2 cup
Ghee - 1 tbsp
Cardamom powder - 1/4 tsp
Cashew nuts - 1 tbsp (chopped)


  • Soak ragi in hot water for 3 hours. Drain the water and grind to make smooth paste. Add little warm water while grinding.
  • Strain through a muslin cloth or fine sieve and squeeze out to extract milk from it.
  • Add milk to the extract and bring it to boil and stir continuously.
  • Cook till it becomes thick then add sugar keep stirring till it is dissolved.
  • Add ghee and cardamom powder and mix well.
  • When halwa consistency is reached, remove from fire.
  • Transfer to greased plate.
  • Decorate with fried cashew nuts and serve.

Small Onion Pickle

Small Onions - 500 gms(peeled)
Lemons - 3
Chilli powder - 2 tsp
Salt to taste


  • Make small cuts to the onions. Mix with the other ingredients and keep it in a bottle.
  • shake the bottle or mix the ingredients for every 4 hours for 3 times.
  • The pickle is ready within a day.
  • Store up to one week.

October 17, 2013

Pulusu Upma

Rice Rawa - 250 gm
Tamarind - lemon size
Jaggery - 1/2 lemon size
Green chillies - 6 (chopped)
Small onions - 150 gms
Salt to taste
Turmeric -  a pinch
Red chillies - 3
Mustard seeds - 1/4 tsp
Peanuts - 1 tbsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)
Oil - 3 tbsp


  • Dry roast rice rawa till aroma comes then keep aside.
  • Soak tamarind in hot water then extract juice.
  • Heat oil in kadai, add pea nuts, urad dal, channa dal, red chillies, mustard seeds and curry leaves.
  • Fry till mustard crackles then add chopped green chillies and peeled onions. Saute till they are half cooked.
  • Add tamarind juice and water(3 glasses), salt, turmeric and jaggery.
  • Bring it to boil then slowly add rawa and mix well without lumps.
  • Close the lid and cook till done.
  • Garnish with coriander leaves.

Drumstick Charu

Arhar dal - 100 gms
Drumsticks - 3
Tomatoes - 4
Onions - 2
Tamarind - lemon size
Jaggery - small piece
Salt to taste
Turmeric - 1/2 tsp
Pepper  powder - 1/2 tsp
Garlic cloves - 4 (crushed)
Red chillies - 8 (broken)
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Ghee - 2-3 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp (chopped)


  • Wash and pressure cook dal till soft and tender. Cool and mash the dal.
  • Chop onions and tomatoes. Cut drumsticks into 2" pieces.
  • Soak tamarind in hot water for 10 minutes then extract juice.
  • Heat ghee in thick bottom vessel, add broken red chillies, crushed garlic, fenugreek, mustard and cumin seeds, curry leaves. Fry till mustard crackles.
  • Add onions and tomato pieces, drumstick pieces  and saute for a while.
  • Add tamarind juice, salt,jaggery, turmeric and pepper. Bring it to boil.
  • Add dal and 2-3 glasses of water and cook for 10 minutes.
  • Lastly add  coriander leaves.

Carrot Lehyam

Carrots - 1 kg
Sugar - 750 gm
Cow ghee - 325 gm
Mistri (patika bellam) - 50 gm
Cloves - 10 gm
Melon seeds - 20 gm
Pumpkin Seeds - 20 gm
Cucumber seeds - 20 gm
Almonds - 20 gm
Pistachio - 20 gm
Dry dates - 20 gms(without seeds)
Paneer - few drops
Saffron - few strands


  • Grind mistri, cloves, melon seeds, pumpkin seeds, cucumber seeds, almonds, pistachio and dry dates to make powder.
  • Peel and cut carrots into pieces. Steam cook carrot pieces till tender and soft. Mash the carrots till soft.
  • Heat the ghee, add mashed carrot and fry them till red.
  • Bring it to boil sugar, paneer and 1 cup of water to make thick syrup.
  • Add fried carrot and mix well.
  • Cook in low flame till it becomes thick, stirring continuously. 
  • Remove from the fire then add powder and saffron and mix well.
  • Cool and store in glass jars.
  • Take daily 2 tsp of this lehyam then drink 1 glass of cow milk.
  • This is good for physical strength, eyes and cools the body heat.

October 16, 2013

My Roof Garden

Button Roses
Yellow Rose

White Rose

Button Rose Pink

White Roses

Button Roses (Pinkish Orange)

Button thick red roses

Dessert Rose


Purple Rose

Yellowish Orange Rose

White Rose

Orange Rose

Lemon Plant in Pot

Guava Plant in Pot

Navaratna Curry

French beans - 100 gms
Carrots - 100 gms
Potatoes - 100 gms
Capsicum - 100 gm
Cauliflower - 100 gm
Green peas - 100 gms
Tomatoes - 1/2 cup (puree)
Cashew nuts - 100 gm
Paneer - 100 gm
Kishmish - 100 gm
Whipped curd - 1 cup
Salt to taste
Sugar to taste
Ghee - 1 tbsp
Oil for frying

For Spice Paste:
Garlic - 1
Green chillies - 2
Red chillies - 4
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Shajeera - 1 tsp
Cardamom - 3

For Garnishing:
Pine apple slices - 2
Cherries - 10
Silver foil


  • Grind spice paste ingredients to make fine paste.
  • Cut all vegetables into pieces.Keep aside 20 gms of potato piece and boil remaining vegetables till tender. Drain the water and keep aside.
  • Heat oil and fry the potato pieces and paneer till golden and keep aside.
  • Cut capsicum into long strips.
  • Heat the ghee in a pan, add spice paste and saute for a while.
  • Add tomato puree, capsicum  and curd. Mix well.
  • Add boiled vegetables, fried potatoes and paneer, cashew nuts, kishmish, salt and sugar.
  • Cook for 10 -12 minutes.
  • Garnish with pine apple pieces and cherries and silver foil.

Karupatti Paniyaram

Raw Rice - 4 cups
Par boiled rice - 1/2 cup
Channa dal - 1/4 cup
Jaggery - 500 gm
Fenugreek seeds - 1/2 tsp
Dry coconut - 1 tbsp
Salt - 1/4 tsp
Oil for frying


  • Soak rices, fenugreek seeds and dal for 2 hours.
  • Wash and grind rice and dal to make fine paste. Add grated jaggery and salt and grind again till jaggery mix well to the batter.
  • Transfer to bowl then add grated coconut and mix well.
  • Heat oil in a kadai and drop ladleful of batter in hot oil. cook both sides.
  • Do the same for remaining batter.
  • Serve this sweet paniyaram.

Raw Banana Soup

Grated Raw banana - 1 cup
Onion - 1/4 cup (finely chopped)
Oil - 1 tbsp
Milk - 3 tbsp
Salt and pepper to taste
Brad croutons - 1 cup


  • Heat oil in a pan, add chopped onion and banana and fry well.
  • Add 500 ml water, salt and pepper and bring it to boil.Boil till grated banana is well cooked.
  • Lastly add milk and cook another 2 minutes.
  • Serve hot with bread croutons.

Rice Omelette

Eggs - 6
Tomatoes - 3 (puree)
Onion -1
Capsicum - 1
Garlic cloves - 4 (chopped)
Coriander leaves - 2 tbsp (chopped)
Milk - 2 tbsp
Raw rice - 1 1/2 cup
Green chilli paste - 1 tsp
Garam masala- 1/2 tsp
Salt and pepper to taste
Oil/ ghee


  • Heat oil in kadai, add chopped onions and capsicum and fry till soft.
  • Add tomato puree, washed rice, green chilli paste, garam masala and salt and pepper.Mix well and fry them for 2 minutes.
  • Add sufficient water and close the lid. Cook till rice done.
  • In a bowl, break the eggs then add milk, salt and pepper and beat well.
  • Heat the pan and make 4 to 5 omelettes with the above mixture.
  • Put some masala rice in each omelette and roll them.
  • Garnish with chopped coriander leaves.
  • Serve hot with tomato sauce.

Paneer Steam Burfi

Paneer - 250 gm
Sugar - 150 gm
Rose water - 1 tsp
Cardamom powder - 1/4 tsp
Pistachios - 1 tbsp (chopped)
Saffron -  few strands


  • Soak saffron in little water and keep aside.
  • Mash paneer with fingers. Add sugar and cardamom powder and mix well.
  • Pour paneer mixture into a deep metallic tray(greased). Sprinkle chopped pistachios.
  • Steam the mixture for 8-10 minutes.
  • Remove and sprinkle rose water and saffron and cover with the foil.
  • Let it cool and put it in refrigerator.
  • Cut burfi into square pieces and serve.

October 15, 2013

How to prepare Ginger Garlic Paste

Ginger - 100 gms
Garlic - 100 gms
Salt - 1/4 tsp


  • Grind all the ingredients to make fine paste using little water.
  • Store it in airtight container and always use a clean spoon.
  • It can be stored for as long as it may last.

October 14, 2013

Broccoli Pakoras

Broccoli  florets - 200 gms
Corn flour - 2 tbsp
Maida - 2 tbsp
Salt and pepper to taste
Ajinamoto -  a pinch


  • Sprinkle salt, pepper and ajinamoto on florets and keep aside for one hour.
  • Heat 1 tbsp of oil, add broccoli florets and saute for a while. 
  • Let it cool.
  • In a bowl, mix corn flour, maida and florets and mix well. Add Little water and mix evenly.
  • Heat oil and deep fry pakoras till golden.
  • Serve hot with ketch or chutney. 

Cottage Cheese Upma

Cottage cheese - 500 gm
French beans - 1/2 cup (finely chopped)
Capsicum - 2 (chopped)
Carrot - 2 (grated)
Tomatoes - 2 (chopped)
Fresh coconut - 1/2 cup (grated)
Green chillies - 5-6 (chopped)
Salt to taste
Cumin seeds - 1 tsp
Curry leaves - few
Lemon juice - 1 tsp
Butter - 1 tbsp


  • Heat butter in a pan. Add cumin seeds and curry leaves, fry till cumin splutters.
  • Add tomato, capsicum and french beans and fry well. When it is half cooked, add cottage cheese cubes and salt. Fry well.
  • Add grated coconut, chillies and carrot and fry for 8-10 minutes. Switch off the flame.
  • Lastly add lemon juice and mix gently.
  • Serve hot with green chutney.

October 12, 2013

Carrot Balushahi

Maida - 400 gm
Butter - 2 tbsp
Cream - 2 tbsp
Sugar - 450 gm
Curd - 1 cup
Carrots - 50 gms (chopped)
Baking powder -  a pinch
Ghee  for frying
Silver foil


  • Sieve maida and baking powder and keep aside.
  • Cook chopped carrots in curd for 5 minutes or until carrots are soft.
  • Let it cool and grind to make puree.
  • In a bowl, put carrot puree, maida, butter and malai and mix well. Add little water if necessary to make soft dough.
  • Divide the dough into small balls, flatten them and form dents in the center.
  • Boil sugar with 1 1/2 cups of water to make thick syrup.
  • Heat ghee in a deep frying pan. When it is hot, reduce the flame and put the prepared balls and deep fry them in very low heat. Gradually they will start floating to the top. Turn gently and fry other side till golden.
  •  Removes and drain the ghee completely.
  • Put in the balushahis in sugar syrup and soak them for 30 minutes.
  • Gently remove balushahis from syrup and place in serving plate.
  • Serve when sugar has hardened.

October 11, 2013


Milk - 2 liters
Cashew nuts - 1 tbsp (chopped)
Almonds - 1 tbsp (blanched and sliced)
Sugar - 1 cup
Cardamom powder - 1/4 tsp
Saffron - few strands


  • Boil the milk in low flame till it reduces to half by stirring occasionally,
  • Add sugar and cook in low flame till sugar dissolves, stir continuously.
  • Add cardamom powder and cook in low flame for some more time.
  • Serve chilled garnishing with nuts and saffron.

Angel Food Cake

Cake Flour - 1 up (sifted)
Sugar  - 1 13/4 cups (powdered)
Egg whites of 11 eggs
Cream of tartar - 1 1/4 tsp
Salt - 1/4 tsp
Almond extract - 1/4 tsp
Vanilla essence - 1 tsp


  • Sift the flour with half of the sugar and keep aside.
  • Beat the egg whites with cream of tartar and salt in a large bowl using electric blender at high speed until foamy white  and double in volume.
  • Beat in remaining sugar, 1 tbsp at a time, until meringue strands in soft peaks.
  • Fold flour mixture, 1/4 at a time, into egg white mixture with rubber scraper until no streaks of dry ingredients remain.
  • Fold in almond and vanilla extract.
  • Pour into an ungreased pan.
  • Bake in a moderate oven at 350 degrees for 50 to 60 minutes or until top springs back when lightly pressed with fingertip.
  • Invert the pan, let it cool completely.
  • Loosen the cake around the edges and transfer to serving plate.

Pickled Onions

Small onions - 1 kg
White vinegar - 3 cups
Salt - 3/4 cup
Red chillies - 3
Peppercorns - 1 tbsp
Allspice - 1 tsp


  • Peel onions, make brine from 3/4 cup salt and 4 cups water.
  • Soak onions in it for 24 hours. Drain them thoroughly and then pack them into jars.
  • Boil vinegar with spices for 2 minutes, then cool.
  • Pour over the onions, distribute the spices evenly in the jars and leave for about a month before serving,

October 10, 2013

Potato Cake

Potatoes - 200 gm
Besan - 1/2 cup
Maida - 1/2 cup
Butter -  1/4 cup
Salt - 1/2 tsp
Oil - 6 tbsp


  • Boil,peel and mash potatoes.
  • Mix besan, maida, salt and butter with mashed potato. Press it flatten.
  • Cut into pieces and fry them both sides with little oil.
  • Serve hot with mint chutney.

Guntagalagaraku (Bhringaraj leaves) Pachadi

Guntagalagara aku - 2 bunches
Red chillies - 7-8
Coriander  seeds - 2 tsp
Sesame seeds - 4 tsp
Tamarind -  2 strips
Curry leaves - few
Garlic cloves - 5-6
Cumin seeds - 1/2 tsp
Asafoetida -  a pinch
Salt to taste
Turmeric - 1/4 tsp
Oil - 1 tbsp


  • Heat oil, add red chillies, coriander seeds, sesame seeds, cumin seeds, curry leaves  and asafoetida. Fry and remove from the pan. Cool and grind to make powder.
  • In the same pan add guntagalagara aku and saute till tender.
  • Cool and grind along with tamarind, salt, turmeic, garlic and spice powder to make chutney.
  • Transfer to serving bowl.

Chocolate Buttermilk Ice

Buttermilk - 1 litre
Dark chocolate - 60 gm (melted)
Sugar - 3 tbsp


  • Mix all the ingredients thoroughly in a large mixing bowl.
  • Pour into a freezer tray. Freeze until mushy and slightly frozen around the edges of the tray.
  • Return to large mixing bowl and beat until the mixture is light.
  • Pile into  sherbet bowls and freeze until ready to serve.

October 09, 2013

Water Melon Cocktail

Water melon - 1
Melon - 1
Lime cordial - 1/2 cup
Honey - 1 tsp
Soda - 1 bottle
Oregano - 1 tsp
Cream of tartar - 1 tbsp
Ginger juice - 1 tsp
lemon juice of 2
Sugar - 10 gm
Pepper -  a pinch
Alphonso pulp - 1 tbsp
Strawberry crush - 1 tbsp
Cashew nuts - 2 (chopped)


  • Peel and cut melon and water melon into small pieces.
  • Blend the pieces till smooth.Strain the juice then add honey, Alphonso pulp and strawberry crush and blend once or stir with spoon.
  • Then add ginger juice, lime juice and oregano along with cream of tartar and sugar.
  • Shake well and pour into glasses,filling each half full. Then pour in soda to fill the glasses.
  • Sprinkle pepper and add ice cubes before serving.

Capsicum Rice

Rice - 2 cups
Capsicum - 250 gm
Fresh coconut - 3 tbsp (grated)
Mustard seeds - 1 tsp
Turmeric - 1/4 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)
Lemon - 1
Oil - 2 tbsp
Salt to taste

For dry masala:
Channa dal - 2 tbsp
Urad dal - 2 tbsp
Red chillies - 6-7
Peanuts - 25 gm
Sesame seeds - 1 tsp
Desiccated coconut - 2 tbsp
Coriander seeds - 50 gm


  • Wash and cook the rice till done. Let it cool.
  • Dry roast all the masala ingredients except coconut powder. Cool and grind along with coconut powder to make powder.
  • Cut the capsicum into small pieces.
  • Heat the oil, add mustard seeds, curry leaves.Fry till mustard crackles.
  • Add chopped capsicum, turmeric and close the lid.
  • Cook till capsicum is soft.
  • Add masala and salt to the capsicum and stir well.
  • Add rice and mix well.
  • Lastly add lemon juice, grated coconut and coriander leaves.
  • Serve hot.
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