Friday, August 29, 2014


1. Grated Coconut -- 1Cup
2. Jaggery Powder -- 1/2Cup
3. Cardamom Powder -- 1/2Tbsp
4. Ghee -- 2Tbsp
5. Water -- 1/4Cup

Method To Prepare:
1. Add grated coconut and jaggery powder to a thick bottomed pan and add water to it.

2. Let it cook on a low flame. When all the jaggery is mixed with coconut and you feel it is becoming thick add ghee and cardamom powder.
3. Mix everything well.
4. Finally Tasty Coconut Sweet is Ready.......


1. Coconut Sweet
Click here for my Coconut Sweet Recipe.....
2. Rice Flour -- 1Cup
3. Water -- 1/2Cup

Method To Prepare:
1. First take a pan and add 1/2cup of water and let it boil.
2. When water starts boiling add rice flour to it and mix well immediately and then turn off the flame.
3. It forms a dought. Now let it cool down.
4. Then take a small piece of the dough and make it like a ball.

5. Now apply Oil to your hands and to the dough and press it with slowly with your hands.
6. Now put a spoon full of coconut sweet on it.

7. Now close it to one end slowly and press with your fingers.
8. Grease the Idly plates and put the prepared modak on them and steam for 15Min.

9. Finally Tasty And Lord Ganesha's Favorite Modak is Ready...... 


Very Special dishes made on Ganesh Chathurthi are UNDRALLU and MODAK............

First of all here is my recipe to make UNDRALLU

1. Rice Rava -- 1Cup
2. Channa dal (Or) Black Eyed Peas -- 2/3Cup
3. Salt -- To Taste
4. Water -- 4Cups

Method To Prepare:
1. First add 1 1/2 Cup of water to Channa Dal and pressure cook it on medium flame upto 2 whistles.
2. Later remove it from the pressure cooker and add salt and more 2 cups of water and let the water boil.
3. When water starts boiling add rice rava to it and mix well.
4. Let it cook on low flame by mixing it continuously.
5. When 3/4th of it is cooked and almost all the water has been absorbed, keep it in the pressure cooker and cook it again for upto 2 whistles.
6. Finally Tasty Undrallu is Ready........

Tuesday, August 26, 2014


1. Small Sized Brinjal
2. Channa Dal -- 2Tbsp
3. Urad Dal -- 2Tbsp
4. Coriander Seeds -- 1Tbsp
5. Cumin Seeds -- 1Tbsp
 6. Red Chilli -- 6
7. Salt --  To Taste 
8. Tamarind Extract -- 4Tbsp
9. Coconut -- 1/4 Cup
10. Fenugreek Seeds -- 1/4Tbsp
11. Peanuts -- 1/4Cup
12. Turmeric Powder -- 1/2Tbsp
13. Oil -- 6Tbsp

Method To Prepare:
1.  First heat 2Tbsp Oil in a pan and add Red Chilli, Channa Dal, Urad Dal,  Cumin Seeds, Coriander Seeds, Coconut, Peanuts and fry them till they are nicely cooked.

2. Let them cool down and blend into fine paste by adding 3Tbsp tamarind extract and salt..
3. Then wash all the brinjals nicely and cut them.
4. Now stuff the cut brinjal with the masala paste which we have prepared earlier.
5. Heat 4-5Tbsp Oil in a deep pan and add the stuffed brinjal in it.

6. Add 1Tbsp of Tamarind Extract and close it with a lid.
7. Let it cook on a low flame for 15-20 Min.
8. Later add the remaining masala paste and water to the pan and again cook it for more 5-10min.

9. Finally Tasty Guthi Vankaya Curry / Stuffed Eggplant Curry is Ready To Serve...........

Enjoy this tasty curry with plain rice...

Friday, August 22, 2014


1. Sago (Soaked Overnight) -- 1Cup
2. Channa Dal -- 1Tbsp
3. Mustard Seeds -- 1Tbsp
4. Green Chilli -- 4
5. Curry Leaves -- 5
6. Peanuts -- 1/4Cup
7. Potato (Cut into small cubes) -- 1
8. Finely Chopped Onion (Small) -- 1
9. Carrot (chopped) -- 1
10. Salt -- To Taste
11. Sesame Seeds Powder -- 1Tbsp
12. Oil -- 4Tbsp

Method To Prepare:
1. First of all to soak the Sago, just wash them nicely with water and remove all the water. Then cover it with a lid and leave it for whole night. The sago gets soaked and becomes soft.
2. Now heat Oil in a kadai and add channa dal, mustard seeds, curry leaves, green chilli and peanuts.
Fry them till the channa dal turns to nice golden brown color.

3. Then add chopped onions, potato and carrots to the pan. Fry till all the vegetables become soft by adding salt.

4. Now add soaked sago and sesame seeds powder.

5. Just sprinkle some water with your hands and mix everything well.
6. Close it with a lid and cook for 5min on low flame.
7. Finally Tasty Sago Upma is Ready To Serve........

Friday, August 15, 2014


These Potato Bajji can be made so quickly and easily for your Teatime snacks. So here is the recipe for Tasty and Quick Potato Bajji......

1. Potato (Cut into thin slices) -- 1
2. Gram Flour (Besan) -- 1Cup
3. Rice Flour -- 1/4Cup
4. Baking Soda -- 1/4Tbsp
5. Salt -- To Taste
6. Red Chilli Powder -- 1/2Tbsp
7. Garam Masala -- 1Tbsp
8. Ajwain Seeds -- 1/4Tbsp
9. Oil -- For Deep Fry

Method To Prepare:
1. Heat Oil in a deep kadai and meanwhile take a large bowl and add gram flour, rice flour, baking soda, red chilli powder, garam masala and salt. 
2. Add required amount of water and mix everything to become a thick batter.
3. Now add the potato slices to it.
4. Take a large spoon and drop the potato slices which are dipped in the gram flour batter one by one into the hot oil.
5. Fry them till they turn to nice brown color and then remove them over a paper towel.
6. Finally Tasty Potato Bajji are ready to serve...........

Serve them hot with Tomato Ketchup..

Thursday, August 14, 2014


1. Olive Oil -- 4Tbsp
2. Chopped Onions -- 1/2Cup
3. Chopped Carrots -- 1/4Cup
4. Chopped Potato -- 1/4Cup
5. Salt -- To Taste
6. Finely Chopped Spinach Leaves -- 2Cups
7. Paneer (Cut into strips) 
8. Garam Masala -- 1Tbsp
9. Green Chilli (Slit) -- 4
10. 1 Inch Cinnamon Stick -- 1
11. Cloves -- 5
12. Basmati Rice -- 1Cup

Method To Prepare:
1. First fry the paneer strips till they turn golden brown and transfer them on to a paper towel and keep them aside.

2. Now heat olive oil in a pressure cooker and add slit green chilli, cinnamon stick and cloves.

3. Then add chopped onions, potato and carrot to the pressure cooker. Add salt and fry them for 2min.

4. Then add finely chopped spinach to it.

5. Then add basmati rice to the cooker.

6. Now add required amount of water and fried paneer strips to the cooker.
7.  Cook it upto 3 long whistles.
8. Finally tasty Palak Paneer Rice is ready to Serve........

Wednesday, August 6, 2014


1. Corn -- 1
2. Green Bell Pepper --1
3. Onion -- 1
4. Channa Dal -- 1Tbsp
5. Ginger (Finely Chopped ) -- 2Tbsp
6. Garlic Cloves (Finely Chopped) -- 2Tbsp
7. Cumin Seeds -- 1Tbsp
8. Finely Chopped Green Chilli -- 2Tbsp
9. Curry Leaves -- 5
10. Red Chilli Powder -- 1Tbsp
11. Garam Masala -- 2Tbsp
12. Tamarind Extract -- 2Tbsp
13. Grated Jaggery -- 2Tbsp
14. Oil -- 4Tbsp
15. Coriander Powder -- 1Tbsp
16. Salt -- To Taste

Method To Prepare:
1. First fry corn on flame directly and keep aside. Once it gets cooled cut into small pieces.

2. Heat 1Tbsp Oil in a pan and fry the chopped bell peppers.

3. Now heat Oil in another pan and add chopped ginger, garlic, green chilli, cumin seeds, channa dal and curry leaves.
Fry them till the channa dal turns to golden brown color.

4. Then add chopped onions to the pan and fry till they become transparent.

5. Once the onions are fried nicely, add red chilli powder, coriander powder, salt, tamarind extract, grated jaggery and garam masala to it and mix everything well.
6. Now add the corn and bell pepper to the pan.

7. Add 1cup of water, close it with a lid and let it cook on low flame for 10-15min.
8. Finally Tasty Handi Corn Sabzi is Ready To Serve.

Serve it Hot with Plain Rice.............