Today I am posting my first guest post by my sister-in-law Sravanthi. She is really a very good cook, really enjoyed her each and every recipe I tasted. I am feeling so happy to share her recipe through my blog.
        Guest posts are always welcome to my blog, bloggers and non bloggers any one can share your recipe through my blog, Just you have to send your yummy recipe along with your recipe photo to my email, I will post that with in no time.



For Kofta's:

2 Raw Banana's
1 finely chopped onion
1 tsp finely chopped ginger
2 green chillies finely chopped
1 tsp maida
salt to taste 
oil for frying

For Gravy:

1 cup tomato puree
1 tsp chilli powder
1 tsp garam masala
1 tsp ginger-garlic paste
1 tsp jeera
coriander leaves
1 tsp oil 
salt to taste


Koftas Preparations:

  • Pressure cook raw bananas upto 5 - 6 whistles. Then once they become soft, let them cool n smash it.
  • Mix finely chopped onion, ginger and green chillies, add maida and salt. Make small balls and deep fry them till they become golden brown.

Gravy Preparations:

  • In a non-stick pan pour some oil, add curry leaves and jeera. Now add ginger-garlic paste, tomato puree, chilli powder and garam masala powder.
  • Cook for 3-4 mins n then add fried koftas and cook for some more time. Garnish with coriander leaves.

Added on 15:48


Maida - 1 cup
Besan/Rice Flour - 3 tablespoons
Curd - - 1 - 2 cups
Green chillies - 2 finely chopped
Fresh Coconut - 2 tablesppons(cut into small cubes)(Optional)
Ginger - 2 tablespoons(Finely Chopped)
Salt - According to taste

  • Take a wide opened bowl, add maida, besan, salt, green chillies, ginger and curd, mix well to avoid lumps and consistancy should be like normal fritters.  Keep it a side for 3 -6 hours for fermentation.(Can also use this batter instantly, fermentation is for better taste).
  • Heat oil, in a deep frying pan untill it's piping hot, reduce the flame to mediumand use your fingers to drop the batter into the oil so as to form small fritters.
  • Deep fry till golden brown use the laddle to turn the fritters, so that all sides cook evenly.
  • Serve this crispy cum soft mouthwatering snack with chutney or ketcup.

Added on 17:38

Today I am again posting universal favorite chocolate recipe, can be prepared quickly with less ingredients to surprise your kids. Ofcourse me too enjoyed a lot these balls.


Co Coa Powder - 2 -3 tablespoons
Marie biscuits - 14- 16 biscuits
Grated Coconut - 1/2 cup
Cooking Butter/Ghee - 2 tablespoons
Vanilla Essence - 2 drops
Condensed Milk - 6 -7 tablespoons(If condensed milk is not available can mix fruit Jam too)


  • Make a powder of 14-15 marie biscuits. Sieve and use the fine biscuit powder.
  • Beat  butter till smooth. To this, add the biscuit powder, cocoa pwd, 1 tbsp dessicated coconut pwd (optional), few drops of vanilla essence and condensed milk and combine well to form a smooth dough(at this stage we can add nuts for crunchy)
  • Grease your fingers and palm with melted butter or ghee and roll into small balls. Keep aside. Roll the balls in sprinkles or dessicated coconut and serve.

Added on 21:23

Hi friends Today I am not posting any recipe, just posting my awards and passing it to my blogging friends, I am posttphoning this task from soo many months but, not moving.

First I want to thank all my blogging friends for your support through your comments, that encourages me to work more and more on it.

An award from Vimitha Anand of My Culinary Trial Room She is having a wonderful blog with very innovative recipes,  do visit her blog.

She also passed me these awards

An Award from Priya Sree Ram of BONAPPETITe passed me this award for participating in FASTFOODBUTNOTFAT FOOD event.

My new blogging friend Kalyani KalyanisPlatter
Passeds me these three cute awards.

And now very tough task to select only few friends for this awards, I want to pass these awards to all my blogging friends and you all deserve these awards, but if I type the same message I know, no one will collect the awards, instead it's better to give the names, I am giving nominee names keeping in mind, who already got these awards, as I am not going to bore them with same awards, so friends please collect  these awards.

Hari Chandana of Indian Cuisine
Sadhana of MyLovelyKitchen
Aruna of Veggie Paradise
Kalyani of Kalyani's kitchen
Divya of DivyasRecipes
Khushi of A Girl's Diary
Soujanya of Souju's Home....
Purabhi Naha of Cosmopolitan Currymania
Julie of Tasty Treat
Chitra of Share My Recipe
Sangee Vijay of Typical Indian Cooking
Chaitra of Aathidhyam
Nandini of Nandinisfood
Please collect these awards and pass it any number of blogging friends

Added on 20:46

Khoya/Khova - 1 cup
Atta/wheat flour - 1/4 cup
Powdered Suger - 1 cup(adjust according to sweetness)
Dry fruits - 1/4 cup
Ghee - 1 teaspoon
Maida - 2 cups
Milk - 1 teaspoon
Oil  - for deep frying
Cardamom powder - 2 teaspoons

  • Take a wide opened bowl and add maida, milk, enough water to knead dough for poori, keep it a side for 20 - 30 minutes.
  • Heat a kadai, roast wheat flour and keep it a side, in the same pan roast khova for few minutes and add to wheat flour stuff, then add powdered sugar, cardamom powder  and mix it well.
  • Heat small kadai and add 1 teapoon of ghee, add dryfruits and saute for few seconds and add this dry fruits to khova stuff  and mix well.
  • Now stuffing is ready, let it to cool, make evenly  roundshaped circular balls with khova stuff, make that balls into shape of  modak like whole garlic.
  • Now take the maida dough, divide the dough into evenly sized balls, roll the into poori's.
  • Keep modak shaped stuffing in the center of the poori, Bring together all the edges of poori together and close the top. This is quite a task especially if you have not made something similar to this before.
  • Remove the extra portion of the dough from the top. You will get perfect shape with modak mould, but with little effort we can get the shape manually also.
  • Heat oil in a deep frying pan, divide modaks into 3 batches and deep fry them till light brown and evenly fried all sides in a medium flame.

Added on 20:26


Whole green gram dal(Pesalu) - 1 cup
Rice - 2 table spoons
Ginger paste - 2 table sppons
Green chillies paste - 2 spoons
Salt - According to taste
Onions - 1
Cabbage - 1/2 cup
oil - for deep frying

  • Soak Pesalu/green gram dal, rice for 4 hours.
  • Grind it to a thick batter .
  • Add ginger paste, green chilli paste, salt, chopped onions, cabbage to the batter.
  • Heat enough oil for deep fring in a deep frying vessel. It should be piping hot, reduce the flame to  medium and use ur fingers to drop the batter in the oil so as to form small fritters. Deep fry till they turn golden brown. Use a laddle to keep turning the fritters so that it cooks on all sides.
  • Once they turn golden brown remove them on to paper napkeen to absorb extra oil.
  • Serve as a evening snack with tea.
Method 2:
  • I think pesarattu is a common breakfast item every one is aware of that . If ur pesarattu batter is left over mix some rice flour, onions, cabbage to it to prepare this punukulu.
I am sending this recipe to event Appitizers organised by Sravani@sravsculinaryconcepts

    Pakodas are best teatime snacks ever, no snacks can beat the place of pakodas, khatta palak pakodas are my all time favorite, tastes heavenly with its sour taste, Now a days I am preparing so many new recipes but don't have time for clicks as I am quite busy with my Vrath's in sravanmas. this is going to end next week. Today I luckily got time for clicks , so I used this. Wish I could become regular like how, I used to post till last month.

    Chukka Kura/Khatta Palak - 2 cups(finely chopped)
    Besan - 1 cup(decrease or increase according to binding)
    Rice Flour - 2 tablespoons
    Salt - According to taste
    Red Chilli Powder - According to taste
    Oil - for deep fry

    • Take a wide opened bowl, add khatta palak leaves, besan, rice flour, salt, red chilli powder and mix well to get hard texture like pakora(no need to add water as leaves release water when it mixes with salt, if required add only teaspoon of water).
    • Heat oil in a kadai, it should be piping hot, reduce the falme to medium and use your fingers to drop in the oil so as to form small fritters, use laddle to turn the fritters so that it fries evenly all sides. Deep fry till they turn golden brown.
    • Remove them after they turns golden brown into a tissue paper, to absorb excess oil.
    • Serve as a snack with masala chai.
    I am sending this recipe to "Serve It Fried Event" by Krithi’s Kitchen,

    And event Appitizers organised by Sravani@sravsculinaryconcepts

    Raw Rice - 2 cups
    Atukulu/Rice Flakes - 1/2 cup
    Thick Buttermilk - 2 1/2 cups(sour)
    Fenugreek  Seeds/Menthulu - 1 teaspoons
    Salt - According to taste
    Cooking Soda - big pinch

    • Soak rice, riceflakes, fenugreek seeds in thick buttermilk for 8 to 12 hours or over night, next morning grind it to a smooth paste, batter should be of pouring consistency.
    • Add salt, soda and keep it a side for 2 hours.
    • Heat Tawa, pour laddle full of batter and don't spread it like dosa, let it spread on it's own. pour 1/2 teaspoon of oil along the edges of dosa, close it with a lid and let it cook in medium flame for 2 minutes, until dosa turns brown. Flip dosa and cook for 1/2 minute.
    • Serve as a breakfast with any chutney.

    Added on 20:13

    For Tikki:
    Potato - 3
    Coriander Leaves - 1/4 tbsp
    Garam Masala - 1/2 tbsp
    Cumin Seed - 1/4 tbsp
    Bread Crumbs - 1/2 cup
    Oil - 4 tbsp

    For Ragada:
    Chaat Masala Powder - 1 tablespoon
    Ginger Garlic Paste - 1/2 tbsp
    Chickpeas (brown)/ Chana - 2 cups
    Oil - 4 tbsp
    Curd - 1/4 cup
    Onion - 1
    Tomato - 1
    Garam Masala -1/2 tbsp
    Turmeric - 1/4 tbsp
    Turmeric - 1/4 tbsp
    Red Chilli Powder - 1/2 tbsp
    Coriander leaves - 2 tbsp


    For Tikki:
    •  Boil, peel and mash the potatoes well.
    • Take the mashed potatoes into a bowl, add ginger garlic paste, Dhania powder, Jeera powder, turmeric powder and salt.
    • Mix and knead well into a dough.
    • Now, add the bread crumbs and knead well.
    • Divide the dough into balls.
    • Press each ball with hand so that it would make into a round patty.
    • Heat a pan and apply little oil, shallow fry both slides till golden brown.
    For Ragada:
    • Wash and soak channa for about 6-8 hours.
    • Boil channa with baking soda in pressure cooker till soft.
    • Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
    • Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
    • Now add tomatoes and salt.
    • Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
    • Now, add the boiled peas, enough water, curd and mix well.
    • Cover and cook on medium heat for 3-4 minutes.
     For Serving Tikki with Ragada:
    • Prepare tamarind chutney and mint chutney. I have posted chutnies recipes also in bhel puri recipe under Chaats Section.
    • Take the serving plate, put two cutlets in the plate.
    • Pour the ragada on the tikki.
    • Sprinkle chopped onions and coriander leaves.
    • Sprinkle a pinch of chat masala powder and serve hot.

    Chickpeas are rich in proteins, this is low in saturated fat and very low in Cholesterol. It is also a good source of Dietary Fiber, Protein and Copper. And it's favorite street food of many from kids to dadi's from south to North. Nothing beats home made right, and can be enjoyed without fear as it is not safe to take outside food specially in this season. So, we can keep our kids happy by making this at home.

    I am sending this recipe to to Cook It Healthy event announced by Sobha Shyam of Good Food.
    Please do visit her blog, it's full of really very healthy and tasty recipes.

    Added on 20:01

    Potatoes - 3
    Bread Crumbs - 5 teaspoons
    Oil - 5 teaspoons
    Salt - According to taste
    Chaat Masala Powder- 1 teaspoon
    Garam Masala Powder- 1 teaspoon
    Black Pepper Powder - 1 teaspoon
    Maida - 2 cups
    Milk - 2 teaspoons

    • Boil and peel off the potatoes and mash them, add chaat masala, garam masala, salt, pepper powder, red chilli powder, mix well, divide the mash into 4 balls, make each ball into oval shaped thin kabab.
    • Heat  4 tablespoons of oil, shallow fry the alu kababs rolled in bread crumbs, till it turns golden brown and keep it a side.
    • Take a bowl, add maida, milk, pinch of salt, enough water and knead a soft dough like chapathi.
    • Divide the dough into 4 equal balls and roll into circular shaped chapathi's of medium size,  enough to roll the kabab.
    • Heat a pan, half cook the roti's with applying little oil.
    • keep the kabab in middle of the chapathi and roll it, heat a non stick pan and add 2 teaspoons of oil and roast this roll to golden brown.
    • Note:First place the roll with edges side in the pan, so that roll will not get opened once it's roasted.
    • Serve as a snack with tomato sauce and chopped onion mixed with chaat masala, garam masala, lemon juice, salt.

    Added on 20:39

    Today i am posting a very authentic recipe, can be taken as a snack or breakfast Item. It's a very easy recipe. This tastes too delicious.  If you fed up with routine food, undoubtedly we can try this, at any time, as it requires simple ingredients, which will be available at every home. I am posting this for  this month's SSshh Secretly Cooking, my pratner of this month  Priya of Priya's Versatile recipes have challenged me  with dal, semilona, I have used dal ...

    Rice Flour - 2 cups
    Chana Dal - 2 teaspoons
    Sesame Seeds - 2 teaspoons
    Salt - According to taste
    Red Chilli powder - According to taste
    Onion - 1/2 Cup(Finely Chopped)
    Coriander Leaves - 2 teaspoons
    Oil - 3 teaspoons

    • Take a wide opened  bowl, add above all ingredients except oil and slowly add sufficient water and knead a soft dough(Softer than chapathi)(If dough is hard then we will get harder rotis.). Divide tis dough into 4 lemon sized balls.
    •  Take an iron pan or nonstick pan, grease it with oil, place one ball made with dough on the pan, press it gently to roll into a thin circular shaped roti, spread through out the pan, it should be thin layer on the pan, make holes through out the roti using finger like picture below.  
    • Now switch on the stove and place the pan on it. Pour little oil around the edges of roti, and a little oil in the holes, cook for few minutes untill light brown spots form on the roti, now flip the roti, cook for a  minute and take into a serving plate(flipping is not must, but I will do this).
    • Just keep that pan under water so that it will cool in few seconds, wipe out the moist, grease with oil and do the same process as first.(We are cooling the pan as we cannot be able to press on the hot pan)
    •  Note:If u are making more rotis you may require 2 or more pans so that time will be saved, as we need to press roti's on pan's simultaneusly we can cook if we use more) also we can use big wide opened vessels to cooks this, we can press all over the vessel so that roti comes out vessel shape, kids will really enjoy such shape.
    • Serve with plain curd or we can enjoy as it spreading with ghee.
    Note: Can be made without chana dal, sesame seeds, onion i.e. you can proceed with simply rice flour also. Can use green chilli paste alone too, it tastes superb with any flavor.

    Sooji/Bombay Rava - 1 cup
    Ghee - 5 teaspoons
    Bread slices 1 cup(Cut into small pieces)
    Buttermilk - 1 - 2 cups
    Salt - According to taste
    Jeera - 2 teaspoons
    Green Chillies - 2(Finely Chopped)
    Onion - 1(finely Chopped)
    Tomato - 1 (finely chopped)
    Coriander Leaves - 2 teaspoons

    • Heat 2 teaspoons of ghee in a kadai, add bombay rava and saute till nice aroma occupies the kitchen and keep it a side.
    • Take a wide opened bowl, add rava, bread slices, buttermilk, salt, jeera, so as to make idli/dosa consistency batter and keep it a side for 20 minutes.
    • Heat a non-stick pan, grease it with a little ghee/oil, pour the laddleful of batter and spread like utappa, immedietly add little amount of chopped veggies on utappa and press gently with laddle, so that veggies stick to the utappa.
    • Pour ghee/oil along the edges of utappa, cook till utappa turns brown in color, then flip the dosa and cook for few minutes.
    • Serve as a breakfast with coconut chutnety.

    Added on 19:55

    Today i am posting a very authentic method of eggplant/brinjal stuffed curry in Andhra style, Brinjal is the king of veggies, most of food lovers really carve for this. You know something we have a song describing this brinjal(Aha Emi Ruchi)in telugu. I am also a big lover of this curry, but my husband won't love to eat brinjal, he started eating after trying this way. It goes heavenly taste with combination of sambar.

    Brinjal/Egg Plant - 10
    Ground Nuts - 2 teaspoons
    Black Gram Dal - 2 teaspoons
    Chana Dal - 2 teaspoons
    Coriander Seeds - 1 teaspoon
    Jeera - 1 teaspoon
    Dry Red Mirchi - 4(Can use green chillies also)
    Onion - 1
    Salt - According to taste
    Oil - 1 Cup


    • Wash the brinjal, wipe it with a wet cloth,Now take each brinjal and cut from the base end (opposite side of stem) and make a slit towards stem side but not all the way through i.e slit each brinjal into four sections lengthwise without cutting off the crown. The brinjal are ready for stuffing and the stuffing requires some patience. Note:here we can stuff directly to this raw brinjal's, but it consumes so much time if brinjal size is medium/big. So I usually deep fry the brinjal's before stuffing so that it takes less time to cook with gravy.

    • Now heat oil in a kadai for deep frying, deep fry this brinjal till light brown and keep it a side for stuffing.
    • Heat 1 teaspoon of oil in a kadai, add dry red chillies, black gram dal, chana dal, Ground nuts, coriander seeds, jeera and suate till dal turns red, allow it to cool.
    • Now Take a mixer jar, add sauted dal, salt, chopped onion, grind to a coarse paste for stuffing.
    • Stuff the slit brinjal with the masala paste, heat 1/2 cup or more and add this stuffed brinjals to the oil, remainig left over masala paste, mix well,  allow it to saute for 10 minutes closing it with lid, till oil shows seperately and gravy is well cooked(in case you are stuffing into raw brinjal it's required to be sauted till brinjal cooks and mixes well with gravy(app. 20 to 30 minutes. 
    •  Serve as side dish with hot rice.

      I am sendi

    I am happy to announce that I moved to my  own Domain with a completely new look. It's been more than one week that I have blogged due to hectic schedule, anyways I entered again to my world. Coming to recipe chocolate is an universal favorite recipe, I am a big chocolate lover. I thought to do this immedeitly after seeing this recipe in Indian Home, and enjoyed a lot. And it's very easy to prepare in less time too.

    Recipe Source South Indian  home
    Cocoa Powder – ¾ cup
    Milk Powder – 2 ½ cups 
    Sugar – 1 ½ cups (Adjust)
    Cooking / Unsalted Butter – 100 gms
    Dry Fruits - 5 teaspoons(Kaju, Rasisins, Almonds)(Optional/can use any one type)

    • Take a wide opened vessel, add milk powder, cocoa powder , mix it well and keep it aside. 
    • Place a non stick kadai on heat. Add the sugar and dissolve it in ½ a cup of water. Let it reach one string consistency. 
    • Now add the butter to the sugar syrup and mix well, till the butter dissolves. 
    • Remove the kadai from heat and add cocoa and milk powder mixture, dryfruits stirring constantly. 
    • The whole this will come without sticking to the pan. 
    • Now pour this mixture on to a greased plate. 
    • Let it cool for about 5 minutes. With a greased knife mark out the pieces. 
    • Refrigerate for about ½ hour.

    Added on 18:48