Friday, September 15

Gajar Halwa


carrots - 4 (big grated)
sugar - 2 cups (powdered)
elachi -2 (powdered)
milk - 1 glass
cashewnuts,raisins - 1/4 cup
ghee - 2 tbsp


  1. Heat ghee,add carrots and fry for 5 mins.
  2. then add milk and cook on a low flame till the mixture thickens.
  3. Now add sugar .Cook on a low flame untill all the milk evaporates and forms a thick mixture.
  4. Fry the nuts in ghee and decorate
  5. Serve hot/chilled.

Paneer Pakoda


Paneer - 200 grams
Gram flour - 1 cup
Red chilli powder - 1/2 tsp.
Garam masala powder - 1/2 tsp.
Chopped coriander leaves - 2 tbsp.
Salt to taste
Vegetable oil as required

1.Mix gram flour, red chilli powder, roasted cumin powder, garam masala, chopped coriander leaves and salt.
2.Add little water and beat the mixture to form a thick and smooth batter.
3.Cut paneer into medium size thick vertical pieces. 4.Heat oil in a kadhai / deep frying pan.
5.Dip the paneer pieces carefully into the batter and deep fry on medium heat until golden brown. Decorate some toothpicks with aluminium foil and pin to to the pakodas
****Serve hot with any chutney.

Chana Masala

Chick peas (kabuli chana) - 1 cup
Onion - 1
Tomato - 1
Green chilli - 1
Garlic - 2
Ginger - an inch
Bay leaves - 2-3
Red chilli powder - 1 tsp.
Turmeric Powder - 1/2 tsp.
Coriander powder - 1 tsp.
Garam Masala Powder - 1 tsp.
Tea - 1 tsp.
Vegetable oil - 3 tbsp.
Salt to taste
Coriander leaves for garnishing

1.Soak chick peas in water for overnight.
2.Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas
3.Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4.Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5.Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6.Add water enough to make thick gravy. Bring the gravy to boil.
7.Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes.
***Garnish with chopped green coriander leaves and serve hot.

Alu Palak

potatoes - 4 (diced)

spinach - 1 bunch

ghee or oil - 2tablespoons

black mustard seeds ,cummin seeds - 1 teaspoon


onion - 1 diced

ground coriander powder - 1/2 teaspoon

ground cummin,ground turmeric - 1/2 teaspoon

fresh green chillies, slit and seeds removed - 2 salt to taste

approximately 1/2 cup water

ginger galic paste - 1/2 tsp


  1. Blanch palak.
  2. Blend them in a mixer with green chillies.
  3. Heat oil and splutter the masala.
  4. Saute onions till golden brown.
  5. Add ginger garlic paste and green chillies.
  6. When you get a good aroma add diced potatoes and fry for a while.
  7. Then add the peas followed by the blended palak.
  8. You can also add tomato for a tangy taste.
  9. Allow the mixture to boil for a while till the raw smell leaves.
  10. Season with coriander powder and salt.

Matar Pulav

Ingredients :
Basmati Rice - 1 cup
Peas - 1 cup
Cinnamon ,Cloves - 2 each
Bay leaf - 2-3
water - 2 cups
cashew - 1/4 cup(optional)
sugar 1 tsp
1. Soak The Basmati Rice in water for half an hour before cooking.
2. Wash & drain the rice.
3. In a rice cooker or in a pan take some butter/ghee.
4. AS it starts melting add bay leaf,cinnamon,cloves.
5. fry for a minute till the aroma starts filling the room at which time start adding chopped Peas.
6. Fry them briefly & add the rice,salt & sugar .
7. Fry it till all the rice is quoted with ghee & spices.
8. Add the water & cover the lid.
9. In a seperate pan add a little butter & fry the cashewpieces & keep aside.
10. Garnish the rice with cashews.Enjoy it with Channa Masala



Atta flour or roti flour - 3 cups
Ghee or oil
Lukewarm water - required to make dough


1. Put flour in a large mixing bowl, setting aside about half a cup for rolling chapatis.
2. Stir salt through the flour, then add ghee or oil and rub in with fingertips.
3. Add the measured water all at once, moisten all the flour and mix to a firm dough.
4. Knead dough for at least 10 minutes or until dough is smooth and elastic.
5. Gather dough into a ball, put into a small bowl and cover with wet cloth.
6. Leave for 1 hour or longer.
7. Divide dough into balls of even size.
8. Roll each out on a lightly floured board, lightly dusting board and rolling pin with reserved flour and keeping the shape perfectly round or triangle .
9. Roll out the chapatis to be cooked, and when starting to cook them, start with those which were rolled first, since the short rest between rolling and cooking makes the chapatis lighter.
10. Heat a tawa, griddle or heavy frying pan, put the first chapati on the hot pan and leave for 1 minute on medium heat.
11. Turn it over and place second side down.
12. After a further minute, press lightly around the edges of the chapati with a folded tea towel for the bread to puff up and bubble. Do not overcook or the chapatis will become crisp and dry instead of pliable and tender.
13. Wrap the cooked chapatis in a tea towel.
14. Serve warm with curry or other dishes.

Thursday, September 14

Special Dinner For Special Occasion

"The special occaion is nothing but my Husband`s B`day!!!!!!!!!!!!!!.It`s really a big Suprise for him."

Gajar Halwa
Paneer Pakoda
Matar Rice
Chana Masala
Alu Palak

Pav bhaji

  1. Cabbage - 1 (small cut into pieces)P
  2. Potatoes - 4(large)
  3. carrots - 3( large)
  4. frozen peas - 1 cup
  5. tomatoes - 3 (large)
  6. onion - 1 (large(finely diced)
  7. salt,chilli powder
  8. turmeric -pinch
  9. pav bhaji masala - 3tbsp
  10. butter pavs - 10
  11. Butter - 2tbsp
  12. ginger garlic-1 tsp,coriander powder


  1. Boil cabbage,carrot,potatoes and mash them.
  2. Heat butter ,add ginger garlic, onions and fry them till transperent ,then add tomatoes and fry them.
  3. Now add turmeric,chill powder,coriander powder,pav bhaji masala and fry them till u grt a nice aroma.Now add peas and saute
  4. Now add the mashed Cabbage,carrot,potatoes.Mix properly .Add 1/2 cup of water and bring it to boil about 10 mins.
  5. Slit the pavs horizontally
  6. Apply little butter on tava and roast the pavs till hot and soft.

** serve hot with Pav`s. Enjoy Cooking!!!!!!!!!!!!!!!!!!

Wednesday, September 13

Measurement table

This handy conversion table will help make the cooking experience easy and pleasant.Enjoy cooking!!!!!

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Cucumber chutney

Rice with Cabbage curry & cucumber chutney!!!

Cucumber Chutney:


  1. Cucmber - 2 large
  2. Red Chillies - 2
  3. Green Chillies - 4
  4. Coriander - 2 stalks

For Seasoning :

  1. Channa daal - 1 teaspoon
  2. Urad daal - 1/2 teaspoon
  3. Mustard - 3/4 teaspoon
  4. Methi seeds - 1/4 teaspoon
  5. Oil for seasoning
  6. Salt to taste
  7. Tamarind - gooseberry size (or small lemon size)
  8. Hing - a pinch


1. Peel and cut cucumber into small cubes.
2. In a kadai put seasoning with all the above ingredients, at the end add red chillies, green chillies and tamarind. Add hing and let it cool.
3. In a blender grind the seasoning to a coarse paste and the add some diced cucumber pieces. Grind it for 5 seconds or so (do not grind it too tastes good when it is not too soft). Add salt to taste.
4. Garnish with coriander.
5. Have it with Rice and Ghee/Oil

Baingan bharta


  1. Eggplant - 1 large
  2. onion -1 finely chopped
  3. tomato - 1 finely chopped
  4. frozen peas - 1/2 cup
  5. ginger garlic paste - 1/2 tsp
  6. turmeric
  7. chilli powder
  8. salt
  9. garam masala
  10. oil - 2 tsps
  11. Seasoning (mustard,jeera,urad,chana dal,curry leaves)
  12. Green chillies


Brush little oil on the eggplant and put it in the microwave for 10-15 minutes till it's almost boiled.Peel of the skin. Mash well and keep aside.Heat oil in a heavy saucepan, add seasoning & add ginger garlic paste, stir. Add onions, stir fry for 5 minutes.Add tomatoes, simmer till oil separates. Now add all the spices and fry for few minutes.Add mashed eggplant and mix well. Now add peas, salt and little water to get a thick consistency.Stir for 5-10 minutes. Garnish with chopped coriander leaves and mix well.Serve hot with rotis/rice.

Seasoning Box(popula petti)

A must in Kitchen:
  1. Mustard seeds(Avalu)
  2. Jeera(jeelakarra)
  3. Red chillies(endu merapakayalu)
  4. Fenugreek seeds(menthulu)
  5. Chana dal(senaga pappu)
  6. Urad dal (mina pappu)
  7. Coriander seeds (dhaniyalu)

Tuesday, September 12

Andhra Thali

Andhra thali:

1. dal palak(palakoora pappu)

2 . baingan korma(vankaya korma)

3. ivy gourd fry(dondakaya)

4. plaintain fry(aratikaya)

5. sambar

6. rasam

7. gongoora pachadi(roselle)

8. kadhi(majjiga pulusu)

9. Chana masala

10. phulka

11. puri

12. Thick curd

Also we will get 2 sweets,1 banana,3 pickles,papad,vadiyalu and finally "paan"(killi)


Monday, September 11

Simple kadhi


Sour curd- 6 cups
Gram flour- 5 tsp
Mustard seed -1 tsp
Turmeric powder -1/2 tsp
Green chillies -10 no
Ginger (finely chopped) -1" piece
Asafoetida powder -1/2 tsp
curry leaves - 1 stalk
Oil -6 tsp
Water - 3 cups
Salt to taste


  1. Churn the curd along with gram flour and water.
  2. Heat oil and fry the mustard seeds, asafoetida, chillies,curry leaves and ginger for five minutes .
  3. Add the churned curd, turmeric powder and salt .
  4. Boil on a high flame and then simmer for 15 minutes.

Alu paratha

For Dough


wheat flour(atta) -3 cups
water for kneading the dough

For stuffing:

potaotoes - 4 -5 (boiled & mashed)
salt,chilli powder,garam masala

** Mix the above ingredients to make a smooth paste.Make small balls of the mixture.


  1. Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth.
  2. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading. Rest for 1/2 hour . Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
  3. Take a ball of dough slightly thicker than chapati (large egg size or peach size) and roll it to a circle 4-5 inches in diameter.
  4. Place potato mixture on it and again make it into a ball.
  5. Seal the edges completely so that the stuffing does not come out.
  6. Flatten these balls and roll into a 6 inch circle.
  7. Pre-heat the griddle (tawa). Turn it and spread little oil or butter and cook over low heat.
  8. Turn it again and spread butter/oil on the other side.
  9. Cook both sides till golden brown.
  10. Serve with chutney, yogurt, pickles

Besan Dosa


Gram flour(Besan) - 2 cups
salt,chilli powder
soda- apinch
water -required to make thick consistency
onion -1 finely chopped
tomato -1 chopped


  1. Mix gram flour,salt,chilli powder,soda.
  2. Add water and prepare the batter of medium consistency.The consistency of the batter should beenough to thickly coat on a spoon when dipped.
  3. Heat the iron griddle or non-stick tawa well.Pour a spoonful of batter in the centre, spreadwith the back of the spoon to a thin round.Pour a tsp. of ghee or oil over it.
  4. Put some chopped onions and tomatoes over dosa.
  5. Fold into half .Remove with spatula when crisp.
  6. Serve hot with chutney and/or sambar/or yogurt(curd).