August 29, 2017


Boned shoulder of pork- 500 gms
Ginger root- 5 cm
Sugar- 2 tbsp
Sake- 2 cups
Clove garlic - 2
Light soy sauce- 5 tbsp
Wasabi paste- 1 tbsp

  • Cut the pork into bite-sized pieces. Place into a heavy-based saucepan and cover with water.
  • Peel and grate the ginger; crush the garlic. Add to the pan.
  • Simmer for 30 minutes. Add sake and sugar and continue cooking for further 30 minutes or until pork is tender.
  • Stir in the soy sauce. Simmer for further 1 minute.
  • Turn into a warned serving dish and serve immediately. Place the wasabi paste in a small serving dish.
  • Diners help themselves to the pork and garnish it with wasabi to their own taste.


Milkmaid- 1/4 tin
Paneer- 250 gms
Full cream milk powder- 3 tbsp
Malai(cream)- 2 tbsp


  • Knead paneer well with milk powder.
  • Add milkmaid and blend till creamy.
  • Mix in whipped cream. Spread in an ice tray to 1/2" to 3/4" thickness and freeze.
  • Cut into pieces and serve chilled.


Milkmaid- 1/2 tin
Paneer- 250 gms
Full cream milk powder- 2 tbsp
Coconut powder- 100 gms
Powdered sugar- 1 tbsp


  • Blend all ingredients except coconut powder into a smooth paste.
  • Heat the mixture in a thick bottomed pan.
  • Once heated thoroughly, reduce flame. Add coconut powder and cook on slow heat, stirring for 15-20 minutes or till dry.
  • Pour onto a greased plate and cool.
  • When cool, cut into desired size or shape into shell using mould.


Broken green wheat- 30 gms
Extra virgin olive oil- 1/2 tsp
White onion- 1 tsp(chopped)
Green zucchini- 1 tsp(shredded)
Yellow zucchini- 20 gms(shredded)
Vegetable stock- 150 ml
Red chilli flakes- 1 pinch
Crusty bread slices


  • Wash broken green wheat.
  • Heat oil, saute onion, add broken wheat and sauce for 10 seconds.
  • Add the green and yellow zucchini and saute for 5 seconds, take care not to overcook.
  • Add vegetable stock and red chilli flakes.Cook for 5 minutes till done.
  • Serve with crusty bread.


For the pancake:
Refined flour - 60 gms
Corn flour - 2 tsp
Potato flour - 40 gms
Turmeric -1/2 tsp
Salt to taste
Oil - 2 tsp

For the filling:
potatoes - 80 gms
Spinach - 400 gms
Olive oil -2 tbsp
Pine nuts - 1 1/2 tbsp
feta cheese - 60 gms
Cream - 40 ml
Red chilli flakes - 1/2 tsp
Salt to taste

For the tomato relish

Tomatoes - 200 gms
Olive oil -2 1/2 tsp
Onions - 50 gms (chopped)
Garlic cloves - 2 (chopped)
Pomegranate molasses - 2 tsp
Dry mint powder - 1/2 tsp
Paprika powder - 1/2 tsp
Salt to taste


For the pancake:

  • In a bowl,blend refined flour, cornflour, potato flour, turmeric, salt and oil with 100 ml water to make a smooth batter. Strain.
  • On a hot griddle plate, ladle out the batter and make small pancakes.
For the filling:
  • Process the potatoes, cut into cubes and boil.
  • Blanch spinach leaves.
  • Heat olive oil, saute boiled potatoes, spinach, pine  nuts, feta cheese, cream and chilli flakes. Check the seasoning.
For the tomato relish:

  • Blanch tomatoes, peel and dice.
  • Heat olive oil, saute onions, garlic and tomatoes and cook the mixture.
  • Add pomegranate molasses, mint powder, paprika powder and salt.
  • Blend coarsely.
To Serve:
  • Warm the pancake, half fold it with the filling and place on a plate.
  • Spoon the tomato relish on top and serve hot.


Take a full bottle of red wine, remove the cork. 

Tie a muslin cloth over the mouth of the bottle and keep in the sun for a month.

The wine will change into vinegar.


Take ½ kg soya bean powder, and cover with enough water, about 1 to 2 litres of cold water.

Allow to soak for 8-10 hours. Stir 2-3 times. Extract the milk. Strain through a sieve. Place the milk in a pan over medium heat.

Simmer stirring occasionally. Bring to boil. Add juice of one lime and 2 cups yoghurt. Stir well until curdled.

Remove and strain through a piece of muslin or cheese cloth.

Now tie a loose knot and place on a large place. Put a weight on top (proceed as you make Indian cottage cheese) for 2 hours until firm.

Unlike Indian cottage cheese, tofu is very soft.

Has no taste or smell, but when cooked with spices and other ingredients it takes on their flavours.

Can be used for various methods of cooking.


Fried version: cut into cubes and deep fried. Sprinkle spices and serve with sauce.

Tofu skins or bean curd skins or sheets: during tofu making process, the skin that forms on the surface of  the curd, is remove and dried. These yellowish sheets are sold in the market, semi-dried, folded or dried rolled up strips. You can make them at home too.


Sesame seeds - 1/4 cup
Soy sauce - 1/4 cup
Garlic clove - 1/2 (minced)
Salad oil -2 tbsp
Lean, tender beef - 1 pound
ground pork - 1 pound
About 45 pine nuts, pistachio nuts, or pieces of walnut
Eggs - 2 (sightly beaten)
Salad oil for frying
Spinach -1 pound
Fresh mushrooms - 1 /4 pound
Turnips - 2 (peeled)
Carrots - 2 (peeled)
Boiling, salted water
Regular-strength beef broth - 8 cups


  • Toast the sesame seeds by stirring them in a dry pan overr medium heat until browned; combine with soy sauce, garlic, and 2 tbsp of salad oil.
  • Cut the beef slices into 2 or 3" wide strips; marinate for one to two hours in half of the sesame- soy mixture.
  • Combine the remaining sesame-soy mixture with the ground pork; form small balls, inserting a nut meat in the middle of each.
  • Roll balls in cornstarch to lightly coat them, then dip in the beaten egg.
  • Lightly brown the pork balls on all sides in a frying pan with a small amount of the salad oil.
  • Remove stems from the spinach; blanch leaves in boiling watr just until limp.
  • Carefully place leaves to make stacks about 1/2 " deep, dip in cornstarch, coating the stacks all over, then dip in beaten egg.
  • Saute the spinach stacks in salad oil until lightly browned, then cut each into slices about 1 1/2" wide.
  • Slice the mushrooms and saute lightly in salad oil. Cook the turnips and carrots in boiling. salted water just until tender.
  • Thinly slice the turnips and cut to fit the width of the moat if the 'hot pot' is used.
  • Score the carrots lengthwise about 1/4" deep on 4 sides, then cut in thin slices-each slice should resemble a flower blossom.
  • Arrange a section of half of each ingredient clockwise in the cooker in this order: turnips, marinated beef, carrots, mushrooms, spinach slices, and meat balls. Repeat until cooker is filled.
  • Arrange your choice of garnishes alternatively on top.
  • Set the cooking pot in the middle of the table. Pour in the beef broth, which has been reheated in the kitchen.
  • Cover the cooker and allow to simmer for several minutes, then remove the cover.
  • After all the food have been eaten, ladle broth into soup bowls for sipping.
Garnishes: Use a small amount of several these: slices of hard cooked eggs, green onion tops. pine nuts, blanched walnuts, sliced steamed fish cakes or mushroom slices, spinach slices or pork balls saved from the cooking ingredients.


Soba noodles - 500 gms
Bream fillet - 500 gms
Yellowtail fillet with skin still on
Tempura batter
Oil for deep frying
Dashi - 1 cup
Mirin - 1/3 cup
Light soy sauce - 1/3 cup
Wasabi powder  -3 tsp
Shallots - 2
Grated fresh ginger root - 4 tsp

  • Cut bream into bite sized pieces.
  • Slice yellow tail in 1/2 cm slices but leave assembled as one fillet for the sashimi.
  • Cook noodles in plenty of boiling salted water until tender but still firm. Drain and keep warm.
  • Place dashi, mirin, soya sauce in a saucepan over medium heat. Stir constantly until it just reaches boiling point. Remove from heat and pour into individual dipping bowls and allow to come to room temperature.
  • Mix wasabi powder to a smooth paste with a little water.
  • Prepare the batter for tempura. Coat the bream in the tempura batter and cook. Arrange noodles in a basket or serving bowl with the tempura and sashimi on separate dishes. Garnish with wasabi paste. Serve with the dipping sauce and pickles.

August 28, 2017


Butter- 185 gms
Honey- 80 ml
Malted milk powder- 90 gms
Rice bubbles- 70 gms
Corn flakes- 60 gms
Plain cake crumbs- 100 gms
Desiccated coconut- 45 gms
Flaked almonds- 40 gms

  • Grease 20cm*30cm lamington pan, line base and 2 long sides with baking paper, extending paper 2 cm above edge of pan.
  • Combine butter, honey and milk powder in large pan; stir over low heat until butter melts.
  • Stir in remaining ingredients; press firmly over base of prepared pan.
  • Cover; refrigerate until set.


Butter- 125 gms
Milk chocolate- 200 gms
Shredded coconut- 70 gms
Coconut macaroons- 90 gms
Glace cherries- 140 gms
White chocolate- 100 gms


  • Grease 20cm*30cm lamington pan, line base and 2 long sides with baking paper, extending paper 2 cm above edge of pan.
  • Melt butter and milk chocolate in heatproof bowl over pan of simmering water.
  • Stir in coconut and macaroon crumbs.
  • Press mixture firmly over base of prepared pan, top with cherries; cover, refrigerate until firm.
  • Cut into squares; drizzle with white chocolate.


Butter- 125 gms
Milk- 125 ml
Eggs- 2
Caster sugar- 220 gms
Mashed banana- 1/2 cup
Self-raising flour- 225 gms
Frozen blueberries- 75 gms


  • Line 12-hole(80 ml capacity) muffin pan with paper-lined foil muffin cases.
  • Place butter and milk in small pan; stir over low heat until butter melts.
  • Beat eggs in a small bowl with electric mixer until thick and creamy; gradually add sugar, beating until dissolved between additions; stir in banana.
  • Fold in sifted flour and cooled butter mixture, in 2 batches.
  • Divide mixture among muffin cases; bake in moderate oven for 10 minutes.
  • Remove pan from oven; press frozen blueberries into tops of cakes.
  • Bake in moderate oven for about 15 minutes. Turn onto wire rack to cool.


Self raising flour- 225 gms
Caster sugar- 275 gms
Desiccated coconut- 110 gms
Butter- 125 gms(melted)
Eggs- 3
Milk- 180 ml

  • Grease and flour 21 cm baba pan.
  • Combine all ingredients in medium bowl; mix well with wooden spoon, pour into prepared pan.
  • Bake in moderate oven for about 45 minutes.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool.


Butter - 150 gms
Firmly packed brown sugar - 150 gms
Eggs - 2
Self raising flour - 300 gms
Buttermilk - 125 ml
Large apples - 2 (peeled, sliced thinly)
Melted butter - 40 gms (extra)
Brown sugar - 1 tbsp (extra)
Golden syrup - 1 tbsp


  • Grease deep 23 cm square cake pan, line base with baking paper.
  • Beat butter and sugar in medium bow with electric mixer until light and fluffy.
  •  Add eggs, 1 at a time, beating until just combined between additions. Stir in flour and buttermilk, in 2 batches.
  • Spread mixture into prepared pan, top with apple brush with extra butter, sprinkle with extra sugar.
  • Bake in moderate oven about 45 minutes. Stand cake in pan 10 minutes, turn onto wire rack, invert onto another wire rack and brush apples with golden strup


Fish (rohu, carp) - 500 gms (cubed)
Turmeric -1/2 tsp
Salt to taste
Oil to shallow fry

For the Yogurt gravy:
Yogurt - 250 gms
Turmeric - 1 tsp
Chilli powder  -1 tsp
Sugar - 1/2 tsp
Salt to taste
Mustard oil - 1 tbsp

For talimpu:
Oil - 2 tbsp
Bay leaves - 2-3
Cumin seeds - 1 tsp
Green chillies - 2-3 (to garnish)


  • Put the fish in a bowl and rub with turmeric and salt; set aside for 10-15 minutes.
  • Heat the oil in a frying pan, shallow fry the fish. Drain and keep aside.
  • Put all the ingredients for the yogurt gravy in a bowl; mix well and keep aside.
  • Heat the oil in a pan, temper with the bay leaves, cumin seeds and green chillies till they flavour the oil; add the yogurt mixture and simmer till the oil comes to the surface.
  • Add the fish pieces and simmer for 2-3 minutes; transfer to a serving dish and garnish with slit green chillies.
  • Serve hot with plain rice.


For dough:
Wheat flour - 150 gms
Maida - 50 gms
Salt - 1/4 tsp
Oil - 1 tbsp
Ghee for frying the paranthas

For Stuffing:
Fresh paneer - 200 gms (mashed)
Onion - 1 (finely chopped)
Green chilli - 1 (finely chopped)
Ginger - 1/4 tsp (grated)
Pepper powder - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)


  • Mix the ingredients for dough in a bowl. Add enough water to make soft dough.
  • Cover and keep aside for 15 minutes. Knead again and divide into 6. Make balls and flatten and roll out into discs.
  • Combine the stuffing ingredients in a bowl and divide into 3 portions.
  • Place one filling on one disc and cover it with another disc and carefully roll out again.
  • Do the same procedure for remaining.
  • heat the tawa and fry the paranthas both sides with the help of ghee.
  • Serve hot with butter,pickle or curd.


Chicken liver  -250 gms
Water - 7 cups
Salt - 2 tsp
Pepper powder -1/2 tsp
Spring onions - 1 tbsp (green, chopped)
Coriander leaves - 1 tbsp


  • Put the liver in a pan, add the water and boil for 10 minutes or till liver is tender and the water become light broth.
  • Remove the liver from the broth, using a slotted spoon, chop finely and put it back in the broth, add salt, simmer on low heat for 10 minutes.
  • Add the pepper and garnish with coriander leaves and spring onions.
  • Serve hot.


బూందీ లడ్డు 

కావలిసిన వస్తువులు:

నూనె లేదా డాల్డా - 1 కిలో
శెనగ  పిండి - 1 కిలో
పంచదార - 1 కిలో
ఏలకుల పొడి  - 1 tsp
జీడీ పప్పు - 100 గ్రా
కిస్మిస్  -1 0 గ్రా
మిఠాయి రంగు  - చిటికెడు
పచ్చ కర్పూరం - చిటికెడు


  • సెనగపిండిని దోశలపిండిలాగా పలుచగా కలుపుకోవాలి. 
  •  ఒక పెద్ద వెడల్పు గిన్ని తీసుకొని అందులో పంచదార, ఒక గ్లాస్ నీళ్లు తీసుకొని లేతపాకం పట్టి దించాలి. 
  • నూనె లేదా డాల్డా బాణలిలో పోసి బాగా మరిగిన తరువాత చిల్లుల గరిటలు పెద్దవి రెండు తీసుకోవాలి,
  • ఒకదానిలో కలిపి ఉంచుకొన్న సెనగపిండి వేసి అలాగే ఒక నిమషం నూనె మూకుడుకు కొద్దీ  ఎత్తులో పట్టుకొంటే బూందీ నూనెలో పడుతుంది. 
  • అప్పుడు రెండవ చిల్లుల గరిటతో బూందీని ఆటూ ఇటూ కొద్దిసేపు వేగనిచ్చి తీసి, దించి ఉంచుకొన్న పాకంలో వెయ్యాలి. 
  • ఆలాగే పిండి అంతా అయిపోయేదాకా చెయ్యాలి. 
  • జీడిపప్పు, కిస్ మిస్ కూడా వేయించి పాకంలో పొయ్యాలి. పచ్చకర్పూరం నలిపి , ఏలకుల పొడి కలిపి  పాకంలో వేసి బాగా గరిటతో కుమ్మాలి.  మిఠాయి రంగు కూడా కలిపి బాగా వేడిమీద ఉన్నప్పుడే మనకు కావలిసిన సైజులో ఉండలు కట్టుకొని, చల్లారిన తరువాత డబ్బాలో పెట్టుకోవాలి. 
  • ఇవి 15 రోజులు నిల్వ ఉంటాయి. 

August 27, 2017


Cauliflower florets - 350 gms
Chickpeas - 400 gms can (rinsed and drained)
Basmati rice - 200 gms
Large onions - 2 (sliced)
Vegetable stock - 500 ml
Toasted flaked almonds - 50 gms
Handful of chopped coriander
Curry paste - 1 tbsp
Oil- 1 tbsp


  • Heat the oil in a large non stick pan and add the onions. Cook over a medium heat for 5 minutes, until starting to turn golden.
  • Stir in the curry paste and cook for one minute.
  • Add the rice, cauliflower and chickpeas, stirring to coat.
  • Pour in the stock and stir.
  • Cover and simmer for 10-15 minutes, until the rice is cooked and the liquid has been absorbed.
  • Stir in the almonds and coriander, then serve.


Image result for butea tree

BOTANICAL NAME: Butea monosperma
Indian name: Palas

Butea, also known as 'flame of the forest" is a well known tree of India. The scarlet and orange flowers of the tree make its name appropriate.

Butea is a medium-sized tree, with compound leaves. The leaves fall in winter and flowers bloom in Feb - March in small but dense clusters generally on leafless branches, and the tree appears to be aflame. The fruits are flat pods, with a single seed in each fruit.

This herb is indigenous in India. the tree is found mainly in the mixed or dry deciduous forests of Central and western India.

The red coloured gum, called Bengal kino or butea gum, obtained from the tree, is rich in gallic and tannic acids.

The seeds contain a yellow fixed oil called moodooga oil or kino-tree oil, small quantities of a resin and large quantities of  a water-soluble albuminoid.

Fresh seeds contain proteolytic and lipolytic enzymes.

Healing power and curative proporties

The butea gum, the seeds and leaves of the tree have medicinal properties. The leaves of the tree are tonic and aphrodisiac. They are useful in arresting secretion or bleeding

Diarrhoea and Dysentery:

The gum of the tree is useful in the treatment of diarrhoea and dysentery. Its action is however mild, particularly suitable for children and women of delicate disposition.

The leaves can be chewed orally during the ailment. 

Infusion or decoction of the gum as a rectal enema would yield instant relief. Fresh leaf juice is also useful in these deceases.

Intestinal Worms:

Take the seed powder or paste with honey to kill intestinal worms. About a gram of seeds with honey can be given thrice  a day for three days to treat intestinal worms. On the fourth day, a dose of castor oil may be administered to evacuate the bowels. They are specially useful in the treatment of roundworms and tapeworms.

Skin Disorders:

The seeds, ground  and mixed with lemon juice, can be daubed on dhobi's itch- an eczema-type of skin disorder, characterized  by itching.

They can also be applied with gratifying results on ringworms.

A hot poultice of the leaves can be applied to resolve boils, pimples, tumorous piles, ulcers and swellings.

The crushed seeds can be used for killing maggots in wounds and sores.


The leaves are very useful in reducing blood sugar levels and are useful in glycosuria - that is, presence of a large amount of glucose in urine.


The leaves are also beneficial in the treatment of leucorrhoea. Decoction or infusion of leaves should be used as a vaginal douche for this purpose.

Sore Throat:

The leaves are useful in congested and septic throat. A decoction of the leaves obtained by boiling them in water, should be used as a mouth-wash in the treatment of this disorder.

Retention of Urine:

The leaves are useful in treating the difficulty of retention of urine. The public region should be fomented with the leaves in this disorder.


Tender turnips – ½ kg
Green peas – 100 gms
Onion -1 (chopped)
Ginger garlic paste – 2 tsp
Cumin seeds – 1/3 tsp
Tomatoes – 2 (chopped)
Green chillies – 2
Sugar – 1 tsp
Chilli powder – 1 tsp
Turmeric -1/4 tsp
Salt to taste
Oil – 1 tbsp
Coriander leaves – 1 tbsp

  • Peel and cut the turnip into pieces. Cook in water till tender and soft. Drain and mash the pieces and keep aside.
  • Heat oil in a pan; add cumin seeds. When they splutter, add chopped onion, green chillies and ginger garlic paste and fry till brown. 
  • Add tomatoes, green peas, turmeric and chilli powder and stir well.
  • Now add mashed turnip, sugar and salt and cook for 5-7 minutes or till the water is absorbed fully.
  • Lastly add coriander leaves and serve with chapathi.

August 26, 2017


Potatoes - 2 kgs
Salt - 1/2 tsp
Pepper  -1/2 tsp
Chilli powder - 1/2 tsp
Oil for frying


  • Wash, boil and peel the potatoes. Arrange a tray and a broad holed grater.
  • Grate the potatoes by keeping the grater in the tray.
  • Spread grated potatoes at little distances so that they may dry easily.
  • Keep them in the sun until totally dry.
  • Heat oil in a pan and fry the grated aloo ka lacha on low fire until golden brown.
  • Transfer to another tray.Lett the extra oil dry, and the lacha cool down.
  • Sprinkle salt, pepper. chili powder as per taste and mix well.
  • Store the lacha in airtight container.


Milk - 1 litre
Sugar - 250 gm
Risoni - 225 gm
Vanilla - 3 tbsp
Blanched almonds - 250 gms
Sugar - 2 tbsp
dried bread crumbs - 1 tbsp
Eggs  -6
Almond liqueur - 60 ml
Almond extract - 1 tsp


  • In a large saucepan combine milk with 250 gms sugar and bring to the boil.
  • Add risoni and i tbsp vanilla and boil for 10 minutes, stirring once or twice. Set aside.
  • Preheat oven to 300 f.
  • Put almonds close together on a sheet of foil on a baking tray. Sprinkle with 2 tbsp
  • sugar and some water and place under the broiler until caramelized.
  • Chop almonds coarsely with bread crumbs in a food processor or by hand.
  • Beat together eggs, almond liqueur, extract and remaining vanilla.
  • Add risoni mixture and almonds and mix well.
  • Pour into a greased shallow 10" dish and bake for about one hour,or until the top is golden brown and the torte is set.
  • Remove from the oven and immediately prick holes over the entire surface with a toothpick or skewer.
  • Sprinkle generously with additional almond liqueur and let cool.


Corn – ½ cup
Water - 3 ½ cups
Corn flour – 1 tsp
Boiled noodles – 1 cup
Tomato puree – ½ cup
Tomato sauce – 2 tbsp
Soya sauce – 1 tbsp (optional)
Chilli sauce – 1 tsp
Salt – 1 tsp
Black pepper powder – ½ tsp
Butter – 2 tbsp

  • Boil corn in a cooker with 2 ½ cups of water till tender. Remove from flame.
  • Mix 1 tsp of corn flour into ½ cup of water and add to the mixture. Place the mixture on slow flame. Keep stirring so that no lumps form.
  • Add tomato puree to the noodles and one cup of water. Add tomato sauce and boil it for few minutes.
  • Add corn mixture to it.
  • Add salt, pepper, soy sauce and chilli sauce.
  • Serve the hot soup with butter.


As the dried peel of citrus fruit has a stronger flavour than fresh peel, it should therefore be used in very small quantities.

You may sun dry the peels or place them in a very cool oven (120 C, 250 F) for 3-4 hours.

Turn the heat off and allow it to remain in the oven overnight.

August 24, 2017


Big brinjal - 1
Tamarind - lemon size
Turmeric- 1/4 tsp
Salt to taste
Jaggery or sugar to taste
Coriander leaves - small bunch
Green chillies - 2-3 as per taste
Onion - 1 (chopped)

For Talimpu:
Oil - 2 tsp
Red chilli - 1
Asafoetida - pinch
Urad dal - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves few


  • Grease the brinjal with oil and roast directly on low flame. Roast all sides by rotating it. Once it is done switch off the flame.
  • Put the brinjal in cold water for few minutes. Remove and peel the skin and mash the brinjal.
  • Soak the tamarind in 2 cups of water and extract the juice.
  • In a bowl, mix mashed brinjal, chopped onion, green chillies, jaggery or sugar, salt and turmeric and coriander leaves.
  • Add tamarind juice and mix well.
  • Heat the oil in a pan, add all talimpu ingredients and allow it to splutter.
  • Pour this over pulusu.
  • Serve with rice.

పచ్చి వంకాయ పులుసు 

కావలిసిన వస్తువులు:
పెద్ద వంకాయ - 1
చింతపండు - నిమ్మకాయంత 
పసుపు - 1/4 tsp 
బెల్లం/ పంచదార - సరిపడా 
ఉల్లిపాయ - 1
పచ్చిమిర్చి - 2-3
కొత్తిమీర - చిన్న కట్ట 

నూనె - 2 tsp 
ఎండు మిర్చి - 1
ఆవాలు - 1/4 tsp 
మినపప్పు - 1/4 tsp 
ఇంగువ - చిటికెడు 
కరివేపాకు - కొద్దిగా 

  • వంకాయకు నూనె రాసి స్టవ్ మీద సన్నని సెగ మీద అన్ని వైపులా తిప్పుతూ కాల్చాలి. కాలిన తరువాత కొద్దిసేపు చన్నీళ్ళలో ఉంచితే ఫై నల్లని పెంకు వచ్చేస్తోంది . 
  • వంకాయ గుజ్జుని మెదిపి అందులో తరిగిన ఉల్లిపాయ, పచ్చిమిర్చి, కొత్తిమీర, పసుపు, ఉప్పు, బెల్లం వేసి కలిపి పెట్టుకోవాలి. 
  • చింతపండు నానపెట్టి 2 కప్స్ రసం తీసి గుజ్జులో కలుపుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి తాలింపు దినుసులు వేసి వేగిన తరువాత పులుసులో దిమ్మరించుకోవాలి. 
  • ఇది అన్నంలోకి చాలా బాగుంటుంది. 


Kakukuhaal (red) or white rice -1/2 cup
garlic - 10 gms
Water - 3 cups
Curry leaves- 300 gms
Fresh coconut - 300 gms (grated)
Salt to taste


  • Put the rice, garlic and 2 cups of water in a pot and boil until the rice is cooked.
  • In a blender, mix the curry leaves and grated coconut together with one cup of water and strain the mixture.
  • Add it slowly to the rice.
  • Stir well and cook for 8-10 minutes.
  • Season with salt and serve with piece of jaggery. 


Muskmelon - 2.5 kg
Green chillies -6
Salt and pepper to taste
lemon juice - 2 tbsp
jalapeno - 30 gms (chopped and fried)


  • Roughly dice the melon and blend briefly for around 30 seconds.
  • Slit the chillies in 2 and add it to the mixture.
  • then add the lemon, season with salt and pepper and refrigerate for around 2-3 hours.
  • When serving garnish with some fried jalapenos and basil seeds (sabja).


                        OM GANESHAI NAMAH

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The famous Ganesh temples in India are
Ashtavinayaka temples are situated in Maharashtra, India. Eight Ganesh or ashtavinayaka temples are swayambhu or self-originated.


Moreshwar templeAshtavinayak - Moreshwar Margoan
Morgaon, Pune district
Siddhivinayak templeAshtavinayak - Siddhivinayaka Siddtek
Siddhatek, Ahmednagar district
Ballaleshwar templeAshtavinayak - Ballaleshwar Pali
Pali, Raighad district
Varadavinayak templeAshtavinayak - Varad Vinayak
Mahad, near Khopoli, Raighad district
Chintamani templeAshtavinayak - Chintamani Theur - Hindu Gods and Deities
Theur, Pune district
Girijatmaj temple
Ashtavinayak - Girijatmaj Lenyadri

Lenyadri, Pune district
Vighneswar temple
Ozar, Pune district
Mahaganapathi templeAshtavinayak - Mahaganpati Ranjangaon
Ranjangaon, Pune district

1.       Shree Siddhivinayak temple, Mumbai, Maharashtra is an official website.

2.       Kanipakam Vinayaka temple, Chittoor, Andhra Pradesh

3.       Shimant Dagadusheth halwai Ganapathi temple,Pune, Maharashtra

4.       Manakula Vinayaka temple, Pondicherry

5.       Madhur Mahaganapathi temple, Kasaragod district, Kerala

6.       Ranthambore Ganesh temple, Rajasthan

7.       Moti Dungri Ganesh temple, Jaipur, Rajasthan

8.       Ganesh Tok temple, Gangtok, Sikkim

9.       Ganapathipule Temple, Ratnagiri, Maharashtra

10.   Rockfort Ucchi Pillayar Koil temple, Tiruchirapalli,Tamilnadu

11.   Karpaga Vinayagar temple, Pillaiyarpatti, Thiruppatthur, Sivagangai District, Tamilnadu

12.   Sassive kalu & kadale kalu Ganesha, Hampi, Karnataka

13.   Siddhi Vinayak Temple, Siddhatek, Ahmednagar district, Maharashtra

14.   Chintamani temple, theur, Pune District, Mahaashtra

15.   Vigneshwara temple, Ozar, Pune District, Maharashtra

16.   Siddhi Vinayak Mahaganapathi Temple, Titwala, thane district, Maharashtra

17.   Pazhavangadi Ganapathi temple, Thiruvananthapuram, Kerala

18.   Kottarakkara Sree Mahaganapathi Kshethram, Kottarakara, Kollam district, Kerala

These are the some of famous Lord Ganesh temples in India. I, personally request all of you, please send the details of famous temples in your area, state. I want to make this page easy referral to temples of India., pub-6783067284749878, DIRECT, f08c47fec0942fa0