Wednesday, 5 October 2011


Today is saraswathi pooja. I Used to make suyyam for prasadam.
This is saraswathi devi's special.

1 1/2 CUP - JAGGERY.




1. PRESSURE cook the dhal. Drain it and make a powder
with the help of a blender.

2. Take a kadai. Add ghee, dhal, jaggery and mix well.
once the jaggery is melted add coconut and stir well.
make sure the mixture is dry. keep it aside and allow
it to cool.

3.Then make a small balls out of that puranam. Take the
pooranam and dip into the urad dhal mixture and deep fry
it until golden brown.

sukiyan or suyyam is ready.

Tuesday, 27 September 2011

pavakkai pitla

Sriram doesn't like pavakai . But he likes this pitla. :))
Today i made this pavakai pitlai. kids also enjoyed it.
Here is the recipe.

pavakkai/bitter guard - 1/4 kg.
Dhaniya seeds - 1 spoon
urad dhal - 1 spoon,
chana dhal - 1 spoon,
red chilles - 4
Grated coconut - 2 teaspoon
turmarind - small lemon size (soaked)
salt, turmeric to taste.
For tadka : kadugu, curry leafs, oil 1 spoon

Cooked tuvar dhal - 1 cup

1. slice the bitter guard and remove the seeds.
2. Take a kadai and fry red chillies, dhaniya,
urad dhal and chana dhal. Allow it to cool and
grind it to the paste along with coconut and keep aside.

3. Take a kadai heat oil and make tadka, fry the
pavakai. Add turmeric powder and salt and fry for a

4. Now add the tamarind juice and allow the pavakai to
cook in that water.

5. Now add the coconut paste and allow it to boil.
6. Then add the smashed and cooked tuar dhal and boil for
5 minutes.

pavakkai pitla is ready.

Friday, 16 September 2011


Here is a very simple but tasty recipe. I love this thuvayal.
In andhra it is called kandhi pachadi as we use tuvar dhal for this.
Let us see the ingredients:


100 gms tuvar dhal/kandhi pappu/ thuvaram parupu
50 gms channa dhal/ sanaga papu/ kadalai paruppu
5 red chillies
1 spoon oil
heeng/perungayam - little
salt to taste

1. Take a kadai. Add oil and fry the chillies, and dhals and heeng.
allow it to cool.

2. Grind them corsly, add salt.

This mixture should not be watery. Little tight mixture.

Mix it in the rice and enjoy with pachipulusu or vathakuzambu

Monday, 12 September 2011


Khichadi - This is a gujarathi recipe. This is the sister for south indian pongal :))

Its very easy to make with simple ingredients. Tastes good.

1 cup rice
1/2 cup masoor dhal
ghee - 1 table spoon
jeera - 1/2 tea spoon
mustard seeds - 1/2 spoon
green chilli - spitted 2
ginger - thinly sliced little
kari patha or curry leafs - little
Heeng - little
salt to taste.

1. Wash the rice and dhal together and keep it aside.

2. Take a pressure cooker. Add the dhal and rice and
add 4 cups of water and allow it to cook.

3. After the steem release make vagar in ghee with
mustard seeds, green chillies,ginger, jeera and heeng. add
salt and mix well.

Gujarati kichadi is ready. Serve it hot.

Thursday, 8 September 2011

Semiya bahalabath

I can still remember that day. It was Amrutha's first birthday
celebrations. Our friend has taken up the catering. All the
menu's were OK. I was amazed to see one dish there. Its
semiya bahalabath. curd rice is mostly everybody's favorite.
But semiya or vermicelli and curd!!!! I was not sure about the
dish. But it tasted very well. From that day onwards it has
become my kids favorite.

very simple to make.

1. Boil 2 cups of water. Add the 1 cup of vermicelli. Mix well.
turn off the stove. Allow it to cool.

2. Before serving add curd and salt. Mix well.
give seasoning and add fried
cashew. U can also add some coriander leaf. If u wish in
seasoning u can add one or two red chillies or green chilles.

Bored of eating curd rice try this. It tastes divine with coconut chutney. :)))


I love to make this variety rice. Very simple but tasty rice
variety. I am sharing my method of making jeera rice.


1. cumin seeds (jeera/jeeragam) - 2 table spoon,
2. curry leafs - little
3. cashewnut - 10
4. Basmati or normal rice - 2 cups
5. Salt to taste.
6.Ghee - 2 tables spoons
7. water- 4 cups.


1. Take the pressure cooker. keep it in the stove.

2. Add ghee. Fry the cashew, add jeera, curry leafs and
then add the washed rice. fry for a while and then add
water and salt. (if u like u can add very little heeng/perungayam)

3. cover it with the lid and wait for 2 whistle. Turn off
the stove. After the steam release jeera rice is ready.

U can serve with any vegetable gravy curry (peas paneer,
vegetable kurma, aloo kuruma) or even dhal dhadka will be
best companion for this dish.

Thursday, 25 August 2011


For dinner My avva (grandma) used to make idly every day. Me and
my brother hate idly like anything. Now my kids are attached to
idly. :)) I do present them idly in different forms. They like
and enjoy them.

let us see KUTLY :)

This is idly also called button idly. But in our house it got
the name of KUTLY.

steam the idly in button idly plate.

Make sambar. While u r serving let the kutlies swim in the sambar.
Garnish with coriander leafs. U can also add some ghee on top of
it. YUMMY YUMMY kutly... tasty tasty. :))

Note: Instead of sambar u may also use rasam. Then it is rasam idly. :))

Wednesday, 24 August 2011


Bread is a handy food. Easy to digestion. That is why doctors
advice us to take bread as a diet when we fall ill.
Normally we make sandwich out of bread. If we have bread
at home we can do wonder.

Instead of white bread use more of brown bread or multigrain
breads. Its healthy.

For bread masala toast follow this link:

1.Cheese bread toast:

1. grate the cheese and keep aside.

2. Take a bread slice. apply butter or ghee. Apply some
tomato sauce. sprinkle the grated cheese over it and
toast it in a toaster. cheese bread toast is ready.


In the super market Nutella chocolate bread spread is
available. Kids will love the chocolate coated bread.

Just apply over the bread and it is ready to serve.

3. Pav masala:

1. This is very easy to make. Take pav (which we use for
pav baji). roast in the tawa with ghee or butter.

2. sprinkle some garam masala over it in pav masala is
ready. (it can be sent in lunch box for kids or serve
as a evening snack)

4. potato masala bread:

make potato curry (smashed potatoes)

Take bread slice. spread the curry over it.
cover it with another slice of bread and toast it.
(if u wish u can add some grated cheese, tomato sauce
or u can use green chutney over the potato masala)

this can be served as breakfast food, lunch box for kids
and evening snack.

5. Make paneer burji (for recipe)

stuff the bread slice with paneer burji and toast it.
while making burji U can also add grated carrots,cabbage.

Tuesday, 23 August 2011

semiya kichadi

very simple to make and this can be served as a breakfast. U can also
pack this for lunchbox. This kichadi we are adding vegetables. So
it is good for health. We can be happy that something healthy goes into
the stomach.

1. slice onions, tomatoes, green chillies.

2. cut carrot, beans, potato 1 inch long .

3. Boil 2 cups of water. Add 1 cup of semiya. stir well and switch
off the stove. Let the semiya cook in the hot water. cover it.
(no need to strain as we have used the required quantity of water

4. Now take a kadai, add vagar, curry leafs, chilli sliced onions.
Once the onions are done add tomatoes fry for some time
and then add the vegetables. Add some salt and little water
and cook the vegetables. add little haldi powder

5. Once the vegetables are done add the cooked semiya into it
and mix well. Add lemon juice and now the vegetable semiya
kichadi is ready to serve.

Note: Instead of boiling semiya separately and vegetable separately
u can make this as normal semiya upma. But before adding semiya
add the vegetables and allow it to cook. Then add the enough
quantity of water so that the semiya can be cooked.


PACHI PULUSU (In telugu) / VENTHAYA KUZAMBU. This is very simple to make.
I tried this recipe in micro wave. The fragrance u get.....


Tamarind - lemon size
red chilli - 1
curry leafs - few
onion - finely chopped : 1
sambar podi - 1 1/2 spoons
salt - 1 spoon

For vagar : til oil - 1 spoon,urad dhal, chana dhal, mustard seeds, heeng (perungayam)
venthayam (methi seeds).

Take a microwave safe glass bowl. Add the oil vagar items, cove it
with cling wrap and
keep in the oven for 2 minutes.

Once the mustard seeds pops carefully take out from the
oven and add onion and keep for 3 minutes.

Once the onion is done add sambar podi and salt. Mix well.
keep in the oven for 7 minutes.

allow it to boil. Now u will be getting the aroma of venthaya kuzambu.
Its perfect time to switch off the oven and take out the pachi pulusu
for serving.


I love this uppuma kozukattai. In Telugu it is called UNDRALU.
This is Ganesha's favorite. My aunty used to tell on amavasya day
offering kozukattai or undralu to ganesha will remove hurdles and
we can get rid off our loans.


For this v need the following items:
rice rava - 1 cup
seasoning items,
curry leaf, salt to taste
water- 2 cups , oil 1 spoon,asafoetida

FOR RICE RAVA : Normally i wont soak the rice. I just grind raw rice along
with 2 spoons of tuvardal, pepper and jeera. The rice rawa is ready


1. Take a kadai pour oil and make vagar with mustard seeds and
add curry leafs and heeng (asafoetida)pour the water, add salt and
allow it to boil (cover it with a lid so that it will boil soon)

2. Once water starts boiling add the rice rava into it and stir well.
cover it for few minutes and cook. Now the upma is ready.

3. Now we have to make the kozukattai. Touching little water in
the hand make the upma into an egg shape. Once u r done
steam them in the cooker (like we do for idli).

Now the upma kozukattai/ Undralu is ready to serve.

Serve it with coconut chutney.

Note: Some like to add grated coconut. If u wish to add coconut
add it while the water is boiling.

Thursday, 18 August 2011


I would like to share this very simple thakkali thokku with u all.

Take 1 kg riped tomatoes. Wash it and put it in a cooker.
cover it with lid and allow it cook. After 2 whistle switch off
the stove.

Once the steam get released, open the lid and smash the tomatoes.
Keep it in the stove cook until the waters evaporate.Stir occasionally.
Now add chilli powder, salt and haldi powder and boil.

Then in a separate kadai make vagar with (til oil) and mustard seeds
pour this into the thokku and boil for another 10 minutes.

Now simple thakkali thokku is ready. This is the good companion for
Idli, dosa, chappathi and puri. U can mix this in rice and enjoy :))


This is one of my favorite tiffin. This can be saved for breakfast or dinner.


Soak 1 tumbler rice, 1/4 cup - tuvar dal, 1/4 cup- channa dal,
little urad dal and moong dhal.

Red chillies - 10. Soak above said ingredients for 2 to 3 hours.
Grind well using a wet grinder or mixer. Add salt to taste.
Also add some asafoetida and curry leafes.


Take a kitchen full of adai batter and make dosa in the tava.
Roast both sides and serve with morkolambu or avial.

U can add spinach to the batter and make spinach adai.

If u add murungai leafs (drumstick leafs) it is murungai adai.

By adding finely chopped onions over the dosa u can make onion adai.

Wednesday, 17 August 2011


I learnt this from my aunty. Its easy to make. Taste very good.
This toast can be served as a breakfast. Kids will like this.

Take Big onion - 2, medium size tomato - 1, red or green chilli -2,
grind them into a paste.
Add salt, 3 spoons of rava or suji(fried), coriander leafs and
keep for 5 minutes. This is the masala.

Now take a sandwich bread. Apply one spoon of masala over the bread.

In a heated tawa add a spoon of ghee, place the bread over it and toast.

Allow the masala to cook, slowly turn the toast into other side and
toast. Now the super tasty masala bread toast is ready.
No need for any side dish. U can just enjoy the toast as it is.


MOREKULAMBU this is south indian kadi. ( I will post the gujarathi kadi
recipe also)

The best side dish for adai is avial. But sometimes i do make this
morekulambu, which will also be a good one.


Soad 1 spoon tuvar dal (tuvaram parupu) and 1 spoon channa dal
(kadalai paruppu) for 30 minutes.
coconut : 1/2 cup shredded.
Green chilli : 2

curd : 1 1/2 cup
salt to taste.
curry leaf: little
If u wish u can give tadka :)

Take coconut,green chilli and soaked dals. grind and make a soft

Pour the mixer in a bowl add some water and allow it to boil.
Keep stirring . Add salt and boil.

In the mean time beat the curd and keep it aside. Once the
raw smell of the dals over in the mixture add this beaten curd
and add very little water.

After adding curd keep the mixture in the
stove for 5 minutes. Do't boil too much.
Remove from the fire and add curry leafes in to it
and now the thick and divine smell
mor kulambu is ready to serve. :))

I normally do't give tadka to this. If u wish u can
give tadka with urad dal,mustard seeds.

Thursday, 11 August 2011

Mysore pak in microwave

Mysore pak.... my husbands' favorite. For varalakshmi vrutham
i made Mysore pak in microwave. (this recipe is given by famous
culinary expert mallika badrinath)

1. Besan powder or kadalai mavu : 1 cup
2. powdered sugar : 1 1/2 ccup (if u like more sweet add little more )
3. ghee : 3/4 cup
4. Milk powder : 2 spoons (optional)
5. water : 2 teaspoons. (if u are not adding milk powder then avoid water also. instead use 2 spoons of milk)

(mix besan, powdered sugar well and keep aside)

1. Take microwave safe bowl. (glass bowl is best)
Pour the ghee into it and microwave for 1 minute.

2. Now add the besan powder, sugar powder mix and
milk. Mix well and keep in the oven for 5 minutes.

3. Once u see the bubbles coming up take out the mixture
and pour into a greased plate.

4. allow it to cool for 10 minutes.

5. Then cut into pieces.

6. when it completely cools ready for serve.

(this won't be very hard one, something like melting mysorepak,
because i keep for less minutes)

Tuesday, 9 August 2011


My kids like variety cooking. When tummy is kush mummy is kush :))
I make the food whatever they like. My kids prefer roasted dosa.
I used to serve them this podi dosa.

1. Idli mozaga podi
2. Dosa batter
3. Ghee/oil


Its very simple one. Make a crispy dosa with the batter. I would like

spread the mozaga podi over the dosa. Fold and serve it hot.

side dish can be coconut chutney. But with out anything also u can
enjoy the dosa as it already has podi.

Andhra's nalla karam podi, kandi podi can also be used.

Monday, 8 August 2011


I tried this recipe. came out very well.

For palak paneer rice v need palak - 2 bunches (washed and finely chopped)
Basmati rice - 2 cups (wash and soak for 15 minutes)
Onion sliced - 1
paneer cubes - 100 gms
dhaniya powder - 1spoon

red chilli powder - 1/2 spoon
garam masala - 1/2 spoon
haldi - 1/4 spoon,
curd - 1cup
water - 11/2 cup
ghee - 1 spoon,
jeera - little
green cardamom - 1
cloves - 1
tej patha (bay leaf) - small piece
salt to taste

ginger garlic pate - 1/2 spoon

Take a kadai. Heat it add ghee. Then add jeera, cloves, caradamom and tejpatha.
once they crackle add sliced onion fry for a while.
Then add the ginger garlice paste and fry.

Now add the chopped palak, haldi and salt and fry. Once the palak is
cooked add the paneer.

Then add the dhaniya, red chilli powder and garam masala salt.
Add the soaked and drained basmati rice into it and slightly fry it.

Then add curd and water. Allow the rice to cook.

Once the rice is done transfer the rice into a serving bowl.
And super tasty palak paneer rice is ready.

No need for raita. Potato chips or papad will be good companion for this

This can be packed for lunch box. Kids will like this.:))