Mealmaker/Soya chunks - 2 cups
Tomatoes - 3
Onion - 1
Ginger - 1
Garlic - 5 cloves
Coriander Powder - 1 teaspoon
Jeera Powder - 1 tea spoon
Groundnut Powder - 1 teaspoon
Putani Powder -1/2 teaspoon
Garam Masala - 1 teaspoon
Oil - 3 tablespoons
Mustard seeds - 1 teaspoon
Jeera - 1 teaspoon
blackgram dal - 1/2 teaspoon
Curry leaves - 1/4 bunch
Suger - 1/2 teaspoon

  • Boil 3 cups of water, remove it from heat and add soya chunks to hot water and keep a side.
  • Heat oil in a pan, add mustard seeds, saute till it splutters, then add jeera, blackgramdal, curry leaves, saute till dal turns red.
  • Add ginger, garlic pastes, saute for two minutes, then add 3 teaspoons of onion paste, saute till it turns light brown, now add finely chopped onion, turmeric powder, chillipowder, salt and saute till it turns light brown.
  • Now add finely chopped tomatoes, saute till soft, add jeera powder, coriander powder, garam masala, groundnut powder, saute till oil shows seperately.
  • Now drain the water of soya chunks, add these soya chunks to gravy, mix well and add 1/2 cup of water, saute for two minutes, add putani powder and saute till oil shows seperately.
  • Serve hot with rotis/hot rice.

Tomatoes - 2
Water - 2 cups
Tamarind - Small lemon sized ball
Suger - 1 teaspoon(U can add more if you want more sweentened)
Salt - 1 teaspoon(adjust)
Rasam Powder - 1 teaspoon

Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Jeera - 1 teaspoon
Black gram dal - 1/2 teaspoon
Curry leaves - 4

  • Heat 1/4 teaspoon of oil, add chopped tomatoes, saute till it softens.
  • Soak tamarind in 1 cup of water for 10 minutes.
  • Gently squeeze tamarind extract, it doesn't need thick juice like sambar/dal.(u can also add 2 tablespoons of boiled toor dal  before adding tamarind juice to get more taste, but its optional).
  • Add this tamarind juice to tomatoes, add remaining water, salt, rasam powder, suger and cook for 15 minutes and remove it from heat.
  • Heat oil in a pan, add mustard seeds, saute till it splutters, add black gram dal, jeera, curry leaves, hing and saute till dal turns red
  • Add this tampering to rasam, serve hot with rice poured with ghee.

Added on 20:50

Dry Red Chillies/Chilli powder - 2 teaspoon(adjust)
Putani - 1 teaspoon
Salt - 1 teaspoon(adjust)
Jeera - 1 teaspoon
Garlic - 3 flakes

  • Heat a pan, saute red chillies, Jeera for two minutes, take it away from heat, let it cool.
  • Take a mixer jar, add red chillies, jeera, salt, putani, garlic and grind it to a coarse powder
  • Mix hot ghee while serving.

Added on 21:20

Whole Green Moong Dal - 1 cup
Rice - 1/4 cup
Green chillies - 3
Ginger - 1 peeled
Salt - according to taste
Oil - 2 tablespoons
Onion - 1(for topping)

  • Soak Moong dal, rice overnight/atleast 5 hours.
  • Grind the soaked dal, rice, ginger, green chillies to a smooth batter like dosa, add salt to the batter.
  • Heat an iron pan/nonstick pan pour 1/2 teaspoon of oil, pour laddle full of batter into the pan, spread it into a thin roundshape layer like pan cake. Pour oil along the edges of dosa.
  • sprinkle chopped onion and press with a laddle to stick it into dosa, cook till it turns golden brown, then flip it and cook for one minute.
  • Serve hot with ginger chutney.
  • Tastes delicious with combination of upma.

Added on 20:54

Tomatoes - 1 kg
Tamarind - 1 tea spoon full
Salt - according to taste
Red Chilli Powder - according to spice
Turmeric Powder - 1 tea spoon
Oil - 1/4 cup
Mustard Powder - 2 teaspoons
Methi powder - 1/4 teaspoon
Jeera powder - 1/2 teaspoon
Garlic - 5 cloves

Oil - 1/4 cup
Mustard seeds - 2 teaspoons
Jeera - 2 teaspoons
Split blackgram dal - 1 teaspoon
Hing - 1 teaspoon
Curry leaves - 1/4 bunch

  • Heat oil in a pan, add chopped tomatoes, cook till oil shows seperately and tomatoes turns soft.
  •  Add tamarind, salt, chilli powder, mustard powder(ava pindi), Jeera powder. (If mustard powder is not available, heat 1 teaspoon mustard seeds and grind, follow same for methi too(combination of jeera methi powder tastes great u can add this in pappucharu(sambar) to get more flavour).
  • cook till oil floats and tomatoes turns soo soft like paste almost.
  • Heat oil in a pan, add mustard seeds saute till it splutters, then add jeera, blackgram dal, garlic flakes, hing and saute till dal turns red.
  • Add this tampering to pachadi(pickle), taste increases day by day.
  • Serve with hot rice or Dosas/Idlis. 

Added on 20:18

puris - 20(golgappa/panipuri)
Youghurt - 1/3 cup(thick)
Peas - 1/4 cup(boiled with salt)
Potatoes - 1/4 cup(Boiled)
Jeera - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Chat Masala Powder - 1/4 taespoon
Chilli Powder - 1 teaspoon
Sweet Imly Chutney - 4 teaspoons
Salt - according to taste
Oil - 1 /2 tea spoon
Coriander leaves - 2 teaspoons

  • Heat oil in a pan, add cumin seeds, wait till it splutters, add the diced boiled potatoes.
  • Now add salt, chilli powder, turmeric powder and chat masala powder, saute for few minutes and remove pan.
  • Make small hole at centre of each puri, now put into it  the boiled peas, potato mixture and little sweet chutney, pour two teaspoon of youghurt into the puri.
  • Granish the pur with coriander leaves, chilli powder, black salt and sprinke 2 teaspooons youghurt, little salt.
  • Sprinke with sev and Serve it immedietly.

Added on 19:36

Baby Potatoes/Evenly sized potato - 10
Oil - 3 tablespoons
Jeera - 1 tablespoon
Coriander seeds - 1 tablespoon
Dry Red Chillies - 4
Salt - according to taste

  • Boil the potatoes, peel of the skin after getting cooled
  • Heat oil in a pan, add potatoes, shallow fry till it turns golden(Dont stirr continously just adjust gently all sides of potatoes to evenly fry them).
  • Take a pan, add jeera, coriander seeds, red chillies and fry for two minutes, let it cool. Grind jeera, coriander, red chilllies to a powder.
  • Sprinkle turmeric powder, stir once wait for 2 minutes, add salt, masala powder stirr gently to stick masala evenly to all potatoes.
  • Serve with hot rice as a side dish with Sambar.

Added on 19:03

Raagi Flour: 1 cup
Maida - 1 teaspoon
Rice Flour - 1 teaspoon
Onion(Chopped) - 1 small
Ginger(Finely chopped - 1 tablespoon
Water/Curd - 1 1/2 cup(Adjust)
Salt - according to taste
Green Chilli(Finely chopped) - 1
Coriander leaves - 1 table spoon
Oil - 2 tablespoons

  • Take a wide opened vessel add raagi flour, maida, rice flour, salt, water/curd to make like dosa batter.(Adding curd adds great flavour with raagi)
  • Add half content of chopped onion, ginger, green chilli, coriander to the batter.
  • Heat non stick pan spread oil  Pour a ladle full of dosa batter from the outward base of the pan in a circular motion in a low flame.
  • Add remaining chopped onion, ginger, greenchilies, coriander press with laddle gently, pour the oil along the edges of dosa.
  • Increase the flame to medium and cook for 3 minutes and flip the dosa, cook for 3 minutes.
  • Serve dosa with chuntey.

Added on 21:16

For Dough:
Wheat Flour - 1 cups
Oil - 1 teaspoon
Salt - pinch
Water -1/2 cup(Adjust)

For Potato Stuffing:
Potatoes - 2
Salt - 1/4 teaspoon
Cumin seeds - 1/2 taespoon
Green Chilli - 1 chopped Finely
Garam Masala - 1 teaspoon(Optional)
Amchur Powder - 1 teaspoon(Optional)
Corainder leaves - 1 teaspoon(Optional)

Mix wheatflour, salt, oil, water to make a soft dough close it and keep a side for 10 minutes

Boil 2 medium potatoes with 2 cups of water. After the water comes to boil, reduce heat heat to medium. Let the potatoes cook until they are tender.Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.

Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough ballsroll the dough into 3 inch diameter circles. Place the potato balls in the centre. Seal by pulling the edges of the rolled dough together to make a ball Let it settle for 3-4 minutes before rolling itLightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles.
Heat tava , place the parata over the tava. After a few seconds you will see the paratha change color and puff in different places.

Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha apply oil, make sure that both sides turn golden brown.

Serve hot with curd


    Added on 20:00

    Pav - 8
    Butter - 100gms

    Onions - 2 (Finely Chopped)
    Capsicum - 1 (Finely Chopped)
    Tomatoes - 3 finely Chopped
    Garlic - 8 flakes
    Mixed vegetables - 2 1/2 cups(Grean peas, Cauliflower, potatoes, beans etc)
    Butter - 2 tablespoons
    Pav Bhaji Masala - 2 tea spoons
    Salt - according to taste
    Chilli Powder - 1 tea spoon
    Coriander leaves - 3 tea spoons
    Lemon - 1

    • Take a cooking vessel, boil all mixed vegetables(except onion, tomato), mash them and keep a side.
    • Heat butter in a cooking pan add Garlic paste, saute for 2 minutes then add chopped onions, saute till it turns light brown, add tomatoes, saute for 2 minutes, now add pav bhaji masala, salt, turmeric powder, chilli powder and saute till oil floats.
    • Add Mashed mixed vegetable paste and saute for 3 mintutes.
    • Off the stove garnish with coriander leaves, butter.
    • Serve this bhaji with hot butter fried pavs with chopped/Sliced onion sprinkled with lime juice.

    Added on 21:28

    Beans - 1/2 kg
    Fresh coconut - 1/2 cup
    Oil - 1 teaspoon
    Salt - Accoring to taste
    chilli powder - according to taste
    Curry leaves - 5
    Mustard seeds - 1 teaspoon
    Cumin seeds - 1 teaspoon
    Split gram dal - 1/2 teaspoon
    Chana dal - 1 tea spoon


    · Heat oil in a pan, add mustard seeds, saute till it splutters, add chana dal, black gram, cumin seeds, curry leaves and saute till daal turns red
    ·  Add Chopped beans, turmeric powder and saute for 15 minutes by closing with  water filled lid(if reqiured add 1 2 tablespoons water).
    ·  Add grated coconut, salt, chilli powder and saute for 5 minutes.
    ·  Serve with rice/rotis

    Added on 13:00

    Ground nuts : 1 1/2 cup
    Tamarind - Lemon sized ball
    Cumin seeds - 1 tea spoon
    Coriander seeds - 1 tea spoon
    Jaggery - 50 gms(adjust)
    salt - according to taste
    Red chilli powder - 1 tea spoon(adjust)
    Turmeric Powder - 1/4 tea spoon

    Oil - 1 table spoon
    Red chillies - 2
    Mustard seeds - 1 tea spoon
    Cumin seeds - 1 tea spoon
    Blackgram - 1/2 teaspoon
    Hing - 1/4 spoon

    • Heat a pan saute  cumin seeds, coriander for 3 minutes, add ground nuts and saute till it tups.
    • Grind Cumin, coriander, groundnuts, tamarind,jaggery, turmeric powder, salt, water and grind like a paste, Not watery it should be a bit thick.
    • Heat oil in pan add mustard seeds, let it splutter then add red chillies,cumin sedds, blackgram, corianderleaves, hing and saute till dal turns red.
    • Add this tampering to chutney and serve with rice/parathas
    Potatoes - 1 kg (very small, even sized potatoes)

    Onions - 2
    ginger - 50 gms
    Cloves - 4
    Cinnamon - 1 stick
    Water - 2 cups
    Turmeric powder- 1 1/2 tea spoon
    Oil - 1 cup
    Cumin seeds - 1 teaspoon
    Tomatoes- 3
    Red chilli powder - 1 teaspoon
    Cumin powder - 1 teaspoon
    Coriander powder - 1 teaspoon
    Salt - according to taste
    Suger - 1 tea spoon
    Ghee - 2 teaspoons

    • Grind together onion and ginger into a paste
    • Grind together cloves and cinnamon into a powder
    • Boil potatoes, peel of skin, sprinkle turmeric powder on potatoes and mix well.
    • Take a large pan, heat oil heat oil for two minutes, add cumin seeds, saute for a few seconds, Add chopped onion and fry till golden brown, Add ground paste, fry for about two minutes
    • Add chopped tomato, chilli, cumin, coriander powders, salt, suger and remaining turmeric powder, cook till oil shows seperately, stirring occassionally.
    • Add potatoes, stirr carefully to evenly coat potatoes with masala. Add  powdered spices and remaining water (1 cup), Stir once,  Reduce heat to low and simmer for about five minutes.
    • Remove pan from heat, Pour ghee evenly over potatoes, serve hot with rotis or rice.

    Added on 16:16

    Today I am blogging one of my favorite recipe tomato bath, it is different from regular tomato bath and also easy to cook. Inspite of using chopped tomatoes we use tomato purie to cook rice, it tastes very yummy with added coconut flavour. Definitely you will enjoy this recipe.

    Rice - 2 cups
    Toamtoes - 8
    fresh coconut - 1 cup
    Garam masala powder - 2 table spoons
    (If ready made Garam masala powder is not available then add 4cloves, 2 Cardamoms, 4 peppers,  1 spoon shajeera,small piece of cinaminnon stick, Biryani leaf when oil is heated).
    Salt - according to taste
    Chilli powder - 1 teaspoon
    Jeera - 1 table spoon
    Garlic - 7 flakes
    Ginger - 1
    Green chillies- 3
    Oil/Ghee - 4 table spoons

    Heat oil in a pan add Jeera and saute for three  minutes in a low flame, add ginger, garlic paste, saute till it turns brownish. (If you are using whole garam masala instead of jeera add shajeera, cloves, cardamom, peppers,cinaminon to oil directly with out grinding).
    Add fresh grated coconut, saute for 5 minutes in a low flame till it turns light brown.
    Boil tomatoes and peel off its skin to make tomato purie, add this tomato purie into vessel( for 2 cups of rice you need to add 4-4 1/2 cups of tomato purie), cook for five minutes .
    Add rice into the vessel, close with a lid, allow to cook it in a low fame and off the stove when rice is completely cooked.
    Garnish with fresh coriander leaves and serve it with ghee.

    Bread Loaf - 1 small / 12 Bread slices
     Milk - 1 Lt
    Suger - 500 gm
    Water - 1/4 cup
    Cashews - 100 gms
    Badam - 100 gms
    Raisins - 100 gms
    cardamoms - 5 (powdered)

    • Cut each bread slice into 4 pieces, Heat Ghee/oil to deep fry bread pieces into golden brown.
    • Fry cashews in ghee and keep a side, cut badam into thin slices.
    • Make suger syrup (theega pakam) adding 1/4 cup of water , boil for 15 minutes, add Cardamom powder anf keep a side, Boil Milk untill it is thickened.
    • Add Fried Bread slices into the suger syrup and mix well, add milk , dry fruits.
    • Serve as a sweet or Chilled desert
    Slightly dry the bread slices to absorb less oil

    Wheat Flour - 1 cup
    Salt - 1 tea spoon(adjust)
    Red chilli powder - 1/2 tea spoon(adjust)
    Cumin Seeds/Jeera - 1 table spoon
    Water - 1/2 cup
    Oil - 1 tea spoon

    •  Take a wide Bowl and mix together wheat flour, salt, Oil, chilli powder, Jeera, water to make soft stiff dough(not too stiff nor too soft).
    • Let it sit covered for 10-15 minutes.
    • Divide dough into small lemon sized balls and roll them using a rolling pan thicker slightly than rotis in a circular shape.
    • If u want smooth pooris then above process is ok or else if u want crispy, Roll it same like chapathi(thinner).
    • Heat oil in a Deep frying pan, Fry pooris till golden brown.
    • Serve with curd or tomato ketchup.
    • Mix hot oil with flour for any deep frying flour recipes to avoid extra oil to be absorbed(Snack absorbs less oil in this case)

    Added on 22:25

    Wheat Flour - 2 cups
    Water - 1 table spoon
    White Raddish - 2 grated
    oil/ghee - 3 table spoons
    Salt - 1 tea spoon(adjust)
    Red chilli powder - 1 tea spoon
    Jeera/Cumin seeds - 1 table spoon

    • Add salt, grated raddish, cumin seeds, chilli powder, oil to wheat flour to make a soft dough( no need to add water as raddish releases water while mixing), If Dough is soo hard without water then add little amount of water.Be carefull while adding water.
    • Make balls of the dough, dust it with flour to make parathas(same chapathi process)
    • Cook on hot tava applying ghee to both sides till brown spots appear on both sides.
    • Serve it with a chutney or fresh thick curd.
    Tips For making chapathi:(for new guests to kitchen)
    • Dont apply ghee immedietly to chapathi first cook for 1 minute one side immediently flip the chapathi to other side, wait till it puffs then spread ghee, again flip chapathi now apply ghee to this side.
    • The above procedure will help u to cook a perfect chapathi as so many apply ghee immediately, chapathi burns fastly leaving uncooked inside.
    • First allow it to cook without oil both sides for few seconds and then apply ghee to get soft, puffy and tasty chapathi.

    Added on 22:34

    Rice - 2 cups
    Mango - 2 medium size(grated)
    Salt - according to taste
    Geen chillies - 3
    Oil - 2 table spoons
    Mustard seeds - 1 table spoon
    Black gram dal - 1/2 table spoon
    Jeera - 1 table spoon
    Chana dal - 1 table spoon
    Ground nuts - 3 table spoons
    Turmeric - 1/4 tea spoon
    Curry leaves - 6
    Hing - 1/2 tea spoon

    • Cook rice with enough water, keep a side.
    • Heat 1 tea spoon oil, add grated mango and saute for 3 minutes.
    • Heat oil in a pan, add mustard seeds, saute till it splutters. Add blackgram, chana dal, jeera, groundnuts, hing, curry leaves, green chillies. Saute till dal turns red and nice aroma occupies your kitchen.
    • Add Tampering/popu, grated mango to the cooked rice and mix well.

    Rice - 2 cups
    Oil - 2 table spoons
    Soya Sauce - 2 table spoons
    Salt - 1 tea spoon(adjust)
    White pepper powder - 1 tea spoon(adjust according to spice)
    Carrots - 2 (Finely chopped)
    Beans - 100gms
    Spring Onions - 50 gm(optional)
    Ginger - 1 table spoon(Finely chopped)
    Garlic - 1 table spoon(Finely chopped)
    Onions - 2 (Sliced)
    Green chillies - 2

    • Wash and soak the rice in enough water for 10 minutes and drain. Boil water, add rice and little salt. cook uncovered on low heat till rice is tender. take care not to overcook the rice. Each grain of rice should  be seperate.
    • Heat oil in a cooking pan add gralic, ginger saute till it turns light brown, add all vegetables and saute for 3 minutes, Take care that vegetables are not overdone, they should be crisp.
    • Add rice and mix well, add soya sauce and cook for 2 minutes
    • Add salt, pepper powder mix well, cook it for 3 minutes in a low flame.
    • Serve hot with tomato sauce.

    Added on 21:23

    Toordal - 1 cup
    Water - 2 cups
    Garlic - 5 cloves(adjust according to spice)
    Salt - 1/2 tea spoon(adjust)
    Red chilli Powder - 1/2 tea spoon(adjust)
    Turmeric - 1/4 tea spoon

    Oil - 2 table spoons
    Mustard seeds - 1 tea spoon
    Balck gram - 1/2 tea spoon
    Jeera - 1 tea spoon
    Curry leaves - 4
    Green chilli - 1(Optiona)
    Hing - pinch

    • Boil the toor dal with 2 cups of water
    • Heat the oil in a pan add mustard seeds, let it splutter, add black gram, jeera,curry leaves, Hing and allow to saute till dal turns light brown in a medium flame.
    • Add garlic paste(kacha pacha) and saute till it turns to light brown.
    • Add dal and mix well, add turmeric, salt, chilli powder and saute for 5 minutes in a low flame.
    • Serve hot with Chapathis/Rice.

    Added on 21:01


    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
    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, onions 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 to it to prepare this punukulu.


    Toor dal - 1 cup
    Water - 2 cups
    Mangoes - 2
    Turmeric - pinch
    Salt - 1 table spoon(adjust)
    Chilli powder - 1/2 table spoon


    Oil - 1 tea spoon
    Mustard seeds - 1 tea spoon
    Jeera - 1 tea spoon
    Blackgram - 1/2 tea spoon
    Hing - pinch
    Curry leaves - 4

    • Boil toor dal in a pressure pan by adding 2 cups of water.
    • Boil Chopped Mango pieces too.
    • Heat a Cooking vessel, add boiled toor dal, boiled mango pieces, salt, turmeric, chilli powder, Heat for 5 minutes.
    • Take a pan Heat oil, add mustard seeds, let it splutter then add blackgram, jeera, hing, curry leaves, let it fry for 2 minutes.
    • Add this seasoning to Cooked dal, mix well close it with a lid for not to loose its popu aroma.

    Mango - 1
    Water - 1 cup
    Salt - 1 tea spoon(adjust)

    Oil - 1/2 tea spoon
    Turmeric - pinch
    Mustard seeds - 1/2 tea spoon
    Jeera - 1/2 tea spoon
    Black gram - 1/4 tea spoon
    Curry leaves - 4
    Hing - pinch

    • Boil the Mango to smash.
    • Add 1 cup of water to the smashed mango without peel.
    • add salt according to taste.
    • Heat oil in a pan, add mustard seeds let it splutter.
    • Add jeera, black gram, curry leaves, Hing.
    • Add this popu to pulusu.
    • Tastes great with rice, mix seasame seeds powder with rice, pulusu combination(If u luv sweet tase u can mix suger instead of seasame powder).


    Moong dal/Pesara pappu - 1 cup
    Powdered Suger - 1 cup(adjust)
    Dry Fruits - 1/2 cup(Cashews/Badam/Raisins)
    Ghee - 1/2 cup(Adjust)

    • Fry The Moong Dal without using oil for 5 mins to loose rawness
    • Grind it to a smooth powder add suger and mix well
    • Fry dry fruits in ghee
    • Add Ghee and dryfruits to the powder so as to make laddus
    Toordal - 1 cup
    Rice - 1 cup
    Groundnuts- 3 table spoons
    Tamarind Pulp - 1/2 cup
    Turmeric powder - 1/2 spoon
    Chilli powder - 1/2 spoon(adjust)
    Salt - 1 spoon(adjust)
    vegetables of ur choice - 1 cup(Onion, Dosakaya, tomato,carrot, alu)
    Jaggery - 1 spoon
    MTR Sambar powder - 2 spoons(adjust)(Any sambar powder of ur choice)
    coriander leaves - 1 spoon

    Ghee/oil - 3 table spoons
    Mustard seeds - 1 spoon
    Jeera - 1 spoon
    Black gram - 1/2 spoon
    Curry leaves - 4 flakes
    Hing - 1/4 spoon

    • Take a cooking vessel first cook the Toor dal.
    • Add soaked rice, vegetables, groundnuts to the toor dal, allow it to cook well.
    • Add tamarind pulp, jaggery and cook for 2 minutes
    • Add salt,MTR sambar powder, chilli powder according to taste
    • Heat ghee in other pan add mustard seeds, let it flutter jeera, blackgram, curry leaves, hing. Saute for 2 mins till nice aroma comes out.
    • Garnish with fried cashews, corainder leaves.
    • Serve hot with papad.

    Added on 18:03

    Sooji Rava - 1cup
    Ghee - 1/2 cup
    Suger- 1cup
    Cashews - 50 gms
    Raisins - 50 gms
    Cardamom powder - 1spoon
    Water - 2 cups

    • Heat ghee in a pan and fry cashews, raisins and keep a side.
    • Add rava into same pan saute till nice aroma emanates the kitchen and keep a side.
    • Heat water in the same pan add suger and heat it till suger dissolves.
    • Add rava, ghee into the pan stirr carefully to avoid lumps, cook untill ghee floats.
    • Add fried dry fruits and cardamom powder, cook for 2 mins and serve hot

    Added on 17:24

    Murmuralu(Rice Puffs) - 250gms
    Putani - 2 table spoons
    Dry coconut - 1 table spoon(Optional)
    Green Chillies-3
    Turmeric powder-1/4 spoon
    Salt-1/2 spoon(adjust)
    Coriander leaves-1 spn

    Ground nuts - 50 gms
    Mustard seeds - 1 spoon
    Jeera - 1 spoon
    Blackgram - 1/2 spoon
    Chana Dal - 1/2 spoon
    Oil - 3 table spoons
    Hing-1/4th spn

    • Heat oil in a pan, add mustard seeds, blackgram, jeera, chanadal, groundnuts, hing, curry leaves and saute them till dal stuff turn red and nice aroma comes out.
    • Add green chillies, onions saute till onions turns light brown.
    • Add chopped tomatoes and saute on medium flame for five minutes. 
    • Add tumeric powder and salt.
    • soak Mururalu(Ricepuffs) in watet for 2 minutes and drain that water.
    • Sim the flame and now add soaked murmuralu and mix well, close with a lid,let it saute few min.
    • Grind the putanis and add into the vessel.
    • Off the stove and garnish with coriader leaves and grated coconut

    Added on 17:01

    Coconut - 1cup
    Coriander Leaves - 1/4 a bunch (Small).
    Salt - As per your taste
    Red Chilli - 5

    Cumin seeds - 1 tea spoon
    Seasame seeds - 1 tablespoon
    Coriander seeds - 1/2 teaspoon
    Turmeric powder - 1/4 teaspoon
    Suger - 1/2 teaspoon

    Oil - 1 teaspoon

    Mustard seeds - 1 teaspoon
    Cumin seeds - 1/2 teaspoon

    split black gram dal - 1/2 teaspoon
    Red Chillies - 1 small.
    Hing - A pinch

    • Heat 1/4 tea spoon oil, add red chillies, cumin seeds, coriander seeds, seasame seeds and saute for a minute in a low flame, Remove from pan and cool,Grind it into coarse powder.
    • Add finely chopped coconut, mango, salt, turmeric powder, suger and grind it to a coarse paste(It tastes great if U use crush mortar(Rolu) to crush all these).
    • Heat oil in a pan, add mustard seeds, saute till it splutters, add Cumin seeds, split black gram, coriander leaves, hing and saute till dal turns red.
    • Add this tampering to chutney.
    • Serve with hot ghee rice or dosas/Idlis.

    • Rice : 3 cups
    • Beans: 100 gms
    • Carrot: 100gms
    • Turnip: 100gms
    • Green peas: 1/4 cup
    • Onion: 250gms
    • Curd : 1 cup
    • Ginger paste: 1 tea spoon
    • Chopped mint leaves: 2 starnds
    • Chopped coriander: 2 strands
    • Green Chillies : 6
    • Garlic paste: 1 tea spoon
    • Chopped Tomatoes: 2
    • Cumin Powder: 1 tea spoon
    • Coriander powder: 1 tea spoon
    • Cinammon powder: 1 tea spoon
    • Red chilli powder: 1 tea spoon
    • Clove powder: 1 tea spoon
    • Ciammon stick: 1
    • Cardamoms: 2
    • Chopped cashewnuts: 1 tea spoon
    • Cloves: 2
    • Chopped onions: 2
    • ghee/ clarified butter: 2 tbl spoon
    • Milk:  1-2 tea spoon
    • Pinch of saffron
    • Salt to taste
    1. Mix curd, ginger paste, chopped mint leaves, chopped coriander leaves, green chillies, garlic paste
    2. chopped tomatoes, cumin powder, coriander powder, cinammon powder, red chili powder, clove powder, cinammon stick.
    3. Add salt to taste.
    4. Now add beans, carrot, turnip, green peas to the above masala mixture and leave it to marinate for about half an hour.
    5. Pour ghee into a frying pan and heat it.
    6. Add cinammon, cloves and cardamom.
    7. Fry the mixture for about 15 secs and then add chopped onions.
    8. Add the vegetables when the onions become slightly red.
    9. Cook the vegetables till the masala turns aromatic and the vegetables are sofe enough.
    10. Do not add water since the masala should be free from moisture.
    11. Pressure cook the rice in the normal way.
    12. Mix saffron into the milk.
    13. Take one cup of cooked rice and add a little saffron-milk into it.
    14. Mix the colored rice with the remaining cooked rice.
    15. Spread this rice on a deep Bottomoed Vessel 
    16. Now add the vegetables on top and again spread uniformly.
    17. Cover with a lid and cook the dish for 20-25 mins.
    18. Take out the lid.
    19. Garnish Vegetable Biryani with chopped and fried cashew nuts.
    20. Veg Biryani is ready to serve.

    Added on 17:02

    • Aloo (Potatoes)- 2 large - Boiled and Mashed roughly.
    • Besan(Gram flour-chickpea flour)-1 cup
    • Oil for deep frying
    • Green Chilies - 2 or more according to taste. chopped finely or made into paste
    • Coriander leaves- 1tbsp, finely chopped
    • Salt - 1 tsp or to taste
    • Red chili powder - 1/4 tsp or to taste
    • Water - to make batter.
    • Garlic(optional) 2-3 cloves - chopped finely or made into paste
    • Turmeric powder - 1/4 tsp
    1. Put mashed aloo in a bowl.
    2. Add green chilies, salt, chili powder and coriander. Mix them well.
    3. make lime sized balls and Keep aside.
    4. In another bowl, add turmeric powder, gram flour, chili powder and salt and mix well.
    5. Add a little water and prepare a batter. The consistency of the batter should be like dosa(pancake).
    6. Heat oil in a deep pan. Dip the potato mixture balls into the batter and put them carefully in the hot oil.
    7. Fry till they become golden brown.

    Added on 16:36


    Atukulu (beaten rice flakes) ----- 1 cup
    Onion --- 1 small chopped
    Green chilies --- 3 chopped
    Cauliflower --- 1/4 cup cut in to very small pieces
    Carrot – 1 tab sp chopped
    Green peas (fresh or frozen) ---- 1 tab sp
    Potato --- 1 small peeled and finely chopped
    Curry leaves – 10 no.
    Oil – 1 tab sp
    Mustard seeds – 1/ tea sp
    Cumin seeds --- 1/2 tea sp
    Ground nuts (pea nuts) --- 1 tab sp
    Lemon juice --- 1 tab sp
    Salt to taste
    Turmeric powder – 1/4 tea sp
    Asafetida --- 1/4 tea sp

    • Wash poha and leave a side. 
    • Take chopped carrot, cauliflower, potato and green peas in a microwave bowl and sprinkle 1 tab sp water and cook in microwave high for 3 min.
    • By that time heat oil in a fry pan add mustard seeds and let them popup then add cumin seeds and ground nuts and fry till light golden.
    • Then add chopped onion and green chilies and curry leaves and fry till onion become soft add asafetida and stir for 1 sec. and add cooked vegetables.
    • And fry vegetables till all moisture is evaporated.
    • Now add turmeric powder and poha, lemon juice and stir well to combine all ingredients.
    • Add salt to taste and mix well and remove from heat
    • Serve hot.