Vegetable Burger

Yummy Vegetable Burger Recipe...

Coconut Cookies

Delicious Coconut cookies decorated with grated coconut..

Mushroom Rice

Delicious Mushroom Rice recipe...

Orange Cake

Eggless Orange cake decorated with oranges and kiwi fruits...


Eggless chocolate Brownies with cashew nuts..

Chinese Salad

Tasty Salad with tomato sauce..

Coconut Laddu

Coconut Laddu made with condensed milk..

December 31, 2010

Happy New year!!!

Wish you all a very happy and prosperous new year..

May the dawning of this New Year, fill your heart with new hopes, open up new horizons and bring for you promises of brighter tomorrows. May you have a great New Year....

December 28, 2010

Plantain chutney( Artikaya pachadi)...

Ingredients :
. Plantain (Raw Banana) : 1
. Coriander seeds : 2 tsp
. Urad Dal : 1 tsp
. Dry Red Chillies : 8
. Tamarind : small gooseberry size
. Mustard Seeds : 1/4 tsp
. Chana dal : 1/4 tsp
. A pinch of hing
. Few curry leaves
. Salt to taste
. Oil

Method :
1) Soak the tamarind in water and set aside. Coat the plantain with oil and place the plantain directly on the stove flame. 
2) Roast the plantains, until they are black. When the plantains turn black, remove from the flame and allow it to cool. 
3) Peel the plantain and cut into pieces. Keep them aside. Heat 2 tea spoons of oil in frying fan. 
4) Add and fry the coriander seeds and urad dal to light brown color. Now add the red chillies and let them fry for another few minutes.
5)  Take it out from the pan and allow it to cool. grind the roasted spices into fine powder. Then add the roasted plantains, soaked tamarind and salt to it. 
6) Grind into a paste using a little water. Heat one table spoon of oil in pan for seasoning. Add the mustard seeds and chana dal and let them splutter. When the seeds stop popping, add the curry leaves and hing. Stir for another few minutes and turn off the flame. Add this popu / tadka to the chutney and mix well.

This is a bookmarked recipe from Indian cuisine blog..which came out very tasty...

This recipe is on its way to 

December 20, 2010

Chapala pulusu..(Fish gravy)

. Fish 5 pieces
. Lemon juice - 4 tbsp
. Onions - 2 no's
. Tamato - 1 no
. Poppy seeds - 2 tbsp
. Cinnamon
. Cloves
. Ilachi
. Coconut powder - 2 tbsp
. Green chillies - 2 no's
. Masala powder - 1 tbsp
. Tamarind - 1 lemon sized
. Salt
. Red chili powder
. Turmeric
. Fenugreek seeds powder
. Seasame seeds
. Coriander leaves
. Ginger garlic paste

1) Wash Fish pieces with lemon and turmeric to avoid smell and keep it aside.
2)  Make a paste of onion, tomato, ginger garlic paste( 1 spoon), poppy seeds,cinnamon, cloves, ilachi and coconut powder and keep it aside.
3) Heat oil in a pan and add green chilli, turmeric, masala powder, tamarind juice, Salt, chilli powder, turmeric and fenugreek seeds powder and cook for some time.
4) Now add the above mixture to this and cook for some more time.Now add fish pieces one by one.
5) It will take just 10 more mins to cook fish. Garnish with coriander leaves and turn of the stove.

Fish pulusu is ready to serve...

December 14, 2010

Idli with Oats...

. 1/2 cup Oats 
. 2 cups Rice or idli ravva
. 1 cup Urad Daal (white)
. 1 1/2 tblsp Salt
. A pinch of Baking Soda
. Oil for greasing

1) Soak the daal overnight or for atleast 5 hrs hours.
2) Soak idli ravva for 2 hrs.
3) Grind the daal into a smooth paste using very little water.
4) Now remove water from the idli ravva. 
5) Mix Ravva, grinded daal and oats to form a batter.
6) Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
7) Idlis are ready to be cooked when the batter is well fermented.
8) Grease the idle holder well and fill each of them with 3/4th full of batter and on top of it sprinkle oats.
9) Steam cook idlis on medium flame for about 10 minutes or until done.
10) Remove the idlis using idli spoon.
           Serve smooth Oats idli's with sambhar or chutney...

This is on its way to..

Cooking with  whole foods: Oats hosted by Priya originally started by  Kiran of Sumadhura .

December 7, 2010

Channa Chat...

. Chick peas( Channa ) - 1/2 cup
.  1 large boiled Potato
.  1 medium size Onion (chopped)
. 1 tbsp Chopped Coriander 
. 1 tbsp Chopped Mint 
. 1/4 tbsp Black Salt 
. 1/2 tbsp Pepper Powder 
. 1/2 tbsp Cumin Powder 
. 1/2 tbsp Garam Masala
. 2 tbsp Tamarind juice
.  Salt
. Oil
. Coriender leaves

1) Wash and pressure cook channa in water till well done.
2) Heat oil in a pan and fry mashed potato for about 10 minutes.
3) Now add boiled channa and cook for some more time.
4) Add salt, pepper powder, cumin powder, garam masala, black salt and cook for some time.
5) When done add chopped onions, coriander leaves and serve hot..

This is the easiest way to make Channa chat and tastes very delicious..


November 23, 2010

Mutton Keema balls

. Keema- 1/2 kg
. Ginger garlic paste
. Salt
. Red chilli powder
. Onions
. Cinnamon
. Cloves
. Green Chillies
. 1 onion
. Garam masala

1) Grind all the ingredients and make in to paste.
2) Make small balls out of the paste.Take Pressure cooker and arrange them side by side and pressure cook until three whistle sounds.(no need to add water)
3) Open the lid and cook until all the water evaporates.
4)Take 3 tbsp of oil in the pan and fry the balls until golden colour.
5) Add garam masala to the balls and serve hot with chopped onions.

Yummy and tasty keema balls are ready to serve...

November 16, 2010


. 2 cups boiled rice
. 1 small lemon sized tamarind(Soak it for 15 mins).
. Ground nuts
. Turmeric powder
. Urad dal - 1/2 tbsp
. Channa Dal - 1/2 tbsp
. Salt
. Hing
. Cashew  nuts
. Oil
. Red chilli's 2 no's
. Green Chilli's 2 no's
. Curry leaves

1) Boil Rice and keep it aside.
2) Heat oil in a pan and add turmeric powder,Channa dal, Urad dal, and Hing fry for some time. 
3) Now add curry leaves, Green chilli's(chopped vertically),Red chilli's, Cashew nuts and fried ground nuts and fry for some time.
4) Now add tamarind paste to it and when it cooks and leaves oil, add salt and remove from heat..
5) Switch off the stove and add this mixture to rice.

Mouth watering Pulihara is ready...

November 9, 2010

Gutti Vankaya Kura..

. 6 small Bringals
. 2 Dried red chillies
. salt 
. 1 Chopped onion(Big sized)
. Coriander  powder - 1tbsp
. Ginger garlic paste - 1 tbsp
. Cloves and cinnamon
. Turmeric powder - 1/4 tbsp
. Grount nuts - 1/4 cup
. Sesme seeds - 1 tbsp
. Tamarind 
Coriander leaves

1) Graind all the ingredients exept brigal and make in to paste.
2) Take brinjals and slit in to + shape and stuff the above paste in to the bringal.
3) Take pressure cooker and heat oil.Now add brinjals and remaining paste to it and wait until two whistles, then switch off the stove.
4) Garnish with coriander leaves.

Gutti vankaya kura is ready to serve...

November 5, 2010

Happy Diwali to everyone!!!

May the divine light of diwali
spread into your Life
peace, prosperity, happiness
and good health

October 26, 2010

Sanna kaara...

. Besan flour  -  1 cup
. Dalda        -  2 tbsp
. Jeera        -  1/2 tbsp
. Rice Flour   -  2 tbsp
. salt

1) Mix all the ingredients with enough water to make a dough.
2) Heat oil in a deep pan.
3) Take some dough and keep it in a muruku press.
4) Once the oil is hot slowly squeeze out muruku using muruku press.
5) Fry till it turn light brown colour.
Sending this to Diwali sweets and snacks by Lavi

October 11, 2010

Panasa Tonalu

. Plain flour or maida-4 cups
. Sugar-2 cups
. Oil for deep fry
. Cardamom powder-a pinch

1.Prepare the sugar syrup by boiling 1 cup of water with 1 cup of sugar.Boil it in medium flame for about half an hour stirring every five minutes.Finally add some caedomom powder to the syrup.
2. Mix the flour in a bowl and make a tough dough. Keep it aside for 20-30 minutes.
3. Divide the dough into lemon sized balls.
4. Roll the balls using the rolling pin.
5. Now make slits vertically leaving the edges untouched.Hold the edges and lift it pressing the edges.
6. Heat the oil in a frying pan and fry them until they turn brown in colour.
7. Dip the deep fried panasa thonalu into the syrup and take them out.
8. Let them dry and store them in an air tight container.

Yummy delicious panasa tonalu are ready to serve...
Sending this to Diwali sweets and snacks by Lavi

October 5, 2010

Double ka meeta and Awards time..

. one Loaf of Bread
. Milk 1 litre
. Sugar 1 cup
. water 2 cups
. Pure ghee 250gms
. Chopped & roasted cashew nuts 100gms
. Cardomom powdered 1 tbsp

1) Cut each bread slice into two triangular pieces removing its edges. Fry them in Ghee till golden brown. 
2) Make sugar cyrup with one cup of sugar and 2 cups of water boiling for about halfan hour in middle flame.
3) Boil milk until it is thickened.
4) Now dip the fried bread  pieces in boiled milk  first and then in the sugar syrup.

Refrigerate and serve as dessert....

Award Time

I am so happy and exited to receive this Sunshine award from Akila of Learing To Cook.
Thanks Akila for giving me such a wonderful award. According to the rule,to encourage other fellow bloggers i am passing this award to these 15 other deserving  blogs.

. Sandhya of  
Sandhya's Kitchen
. Pratima of
Prats corner
. Nitu of  

. Pushpa of Taste as you Cook

. Hari Chandana of Indian Cuisine

. Satya of Super Yummy Recipes  

. Dr.Sameena Prathap of My Culinary Creations
. Mahima of Mahimaa's kitchen

September 28, 2010

Aloo Rice

. 1 cup chopped potato
. 2 cups boiled rice
. 2 tbsp dalda
. 1 tbsp ginger garlic paste
. 2 tbsp Coriander powder
. 1 tbsp Green chilli paste
. Curry leaves ( 1/2 bunch)
. Lemon guice- 3 tbsp
. Salt to taste

1) Heat dalda in a pan.Fry potatos until they are cooked.
2) Add Green chilli paste, salt and coriander powder and fry for some time.
3) Now add chopped curry leaves and immediately add boiled rice and fry for some time.
4) Now switch off the stove, add lemon juice and mix well.

Spicy Aloo Rice is ready to serve...

September 21, 2010

Chola Batura...

Ingredients for Chick Peas (Chola):

. 1 boil canned Chick Peas or u can soak chick peas in water overnight.
. Salt to taste
. 1 Tea bag
. 1/2 tbsp Zeera
. 2 big Onions
. Ginger garlic paste
. 1 tbsp Garam Masala
. 2 tbsp Tomato Puree
. 1/4 tbsp each turmeric, red chilli powder, Dhaniya powder

Method for chick peas:

1) If u are using chick peas soaked in water overnight, then next day pressure cook chick peas adding salt to taste and 1 tea bag. This will change the color of chola to black. Pressure cook it for 30 minutes till they are soft and tender. 
2) In a pan, add 2 tsp of cooking oil, add Zeera. Then add 1 finely grated onion, fry till golden brown. Then add ginger garlic paste keep frying till the paste starts leaving oil. Add turmeric powder, red chilli powder, garam masala powder. add tomato puree to the paste. 
3) When the paste is done add the chick peas and add some water to it to get some gravy. Let cook for few minutes. 

Ingredients for Batura :
. 1 cup Plain Flour
. 1/4 cup wheat flour
. Salt to taste 
. 2 tbsp Oil
. 3 tbsp yoghurt 

Method for Naan:

1) Mix plain flour, wheat flour, salt & oil. Mix everything  and make smooth dough adding yoghurt and little water to it. Keep it aside for 2 hrs.
2) Heat the oil in a pan. Now roll big size 
of batura(Naan) with the dough and fry them in hot oil. Serve hot Naan with hot chick peas. 

September 18, 2010

My First Blog Anniversary!!!

It has been exactly one year since I wrote my first blog post and shared the first recipe with you. I can hardly believe that my beloved blog is now one year old! It’s been such an amazing year and I got to know so many great people and beauty bloggers, who I consider to be friends.

I’m really grateful to all of you who visit my blog, read and comment. It really means a lot to me and it’s very appreciated! This blog wouldn’t be the same without you and I hope you’ll continue to visit as usual..

September 10, 2010


      Wish you all happy vinayaka chaviti....
This eco friendly ganapati is prepared by me with clay..

I am going to share undrallu on this occasion because these are the one lord ganesha likes to eat a lot...

. 1/2 cup urad dal
. 1 cup Rice flour(Soak rice for about 3 hrs and then dry the Rice. Grind it)
. 3 cups water
. Salt to taste

1) Add urad daal,Rice flour to water and pressure cook.Switch off the stove after 3 whistles.
2) After that make them in to small bolls as shown in figure.
3) Now take them and once again pressure cook like idli.

Ganesha's Undrallu are ready for puja.........

September 7, 2010

Platain parota...

. Make dough with 1 Cup Maida(All Purpose Flour) and 1 Cup Wheat

For Stuffing:
. 2 boiled plantains
. 1 small finely chopped Onion (optional)
. Coriander leaves finely chopped
. Small piece of Ginger (very finely chopped or grated)
. 1 or 2 green Chilies (finely chopped)
. Salt and Garam masala as per taste
. Butter


1) Cook the plantains, remove the skin and mash. Add finely chopped onions,coriander leaves, green chillies,ginger-garlic paste and salt to plantains and mix well. 
2) Take small ball of dough, spread it like a puri with hand, take a small ball of plantain stuffing, keep it on the puri and close the puri over stuffing and slightly roll it.
3)Fry paratha on tava, apply oil on both sides. Serve hot.