Friday, June 12, 2015

Cantaloupe Seeds Powder / Karbhooja Vittanala Podi

Cantaloupe Seeds / Karbhooja Vittanalu - 1/2 cup
Dry red chillies - 8 to 10
Garlic cloves - 4
Hing a pinch
Salt to taste

  1. In a pan, dry roast the chillies for 3 minutes and transfer it to a plate.
  2. Switch off the flame. Add seeds roast for 2 minutes and allow it to cool.
  3. Add all ingredients to the mixi jar and make as rough or fine powder.
  4. Serve with hot rice with ghee.

Thursday, April 23, 2015

Instant Chamadumpa Dosa / Taro root dosa / Arbi Dosa - Without Fermentation

1/2 kg  Rice
3 large Boiled Chamadumpa / Taro root / Arbi
2 Green chillies
1 tsp  Cumin seeds
To taste Salt
2 tsp Oil

Soak rice for 3 hours. Drain the water. Peel the arvi / chamadumpa and cut into pieces.
In a mixi jar add rice and little water and pulse for 1 minute. Add arbi pieces, green chillies and make dosa batter consistency.
Transfer it to a bowl, add salt and cumin seeds and mix.
Heat the dosa pan, apply oil and take a ladleful batter. Pour it on pan and spread like dosa. Flip it.
Serve with coconut chutney or Curry leaves powder.

Monday, March 30, 2015

Tomato methi leaves gravy / Tomato menthi aakula koora

Tomatoes chopped - 3 big
Methi leaves chopped - 1/4 bunch
Chopped onion – 1 medium
Green chilli slits - 4
Coriander powder – 1 tsp
Ginger garlic paste – 1 tsp
Coriander leaves to garnish
Salt to taste
For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Turmeric powder – ½ tsp
Curry leaves – 1 string


  1. Heat oil in a pan and temper it. Add onion, green chilli saute for 3 mins. Add ginger garlic paste and mix for 2 mins.
  2. Now add tomatoes and  mix well. Close it with lid. Cook for 10 mins.
  3. Add methi leaves and cook for 4 mins. Add coriander powder, salt and mix Well.
  4. Serve it rice or  roti.

Friday, March 6, 2015

Spinach Lasagna - Guest Post

This is my guest post for my friend Usha who blogs at Mahaslovelyhome. She is wonderful blogger. We both share our thoughts.

Check my Guest post @ mahaslovelyhome.

Tuesday, February 10, 2015

Borugula Talimpu / Uggani / Puffed rice Breakfast - South Indian Special

Borugulu / puffed rice - 3 cups
Chopped tomato - 1
Chopped onion - 1/2 cup
Salt to taste

For powder
Putnala powder/Daliya powder - 1 cup
Fresh coconut powder - 1 cup
Green chillies - 5

For tempering
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Curry leaves - 10
Oil - 3 tsp


                Soak puffed rice in water for 5 mins. Strain it. Squeeze little water. In a pan add oil and temper it. Add onion and fry until transparent. Add tomato, green chilli and cook until soft. Add soaked puffed rice, all powders and salt. Mix well. Cook for 10 mins on medium flame. 

Linking to :
Saras Dish in 30 minutes.


Thursday, January 29, 2015

Moong dal Cauliflower Dal / Pesara pappu Cauliflower Pappu

Moong dal / Pesarapappu – 1 ½ cup
Cauliflower florets – 1 cup
(Half cooked)
Green chillies chopped – 3
Tomato pieces – ½ cup
Onion – 1 medium
Water – 3 ½ cups
Red chilli powder -2 tsp
Turmeric powder – 1 tsp
Salt to taste
Oil – 1 tsp

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Mustard seeds – ½ tsp
Red chillies dry – 5
Onion chopped – ¼ cup
Garlic pieces - 3
Curry leaves -10
Hing a pinch
Oil – 2 tsp

  1. Add washed dal, cauliflower, water, green chilli pieces, onion, and turmeric powder to a wide pan.
  2. Keep it on a flame. Cook on medium flame. It may take 20 mins.
  3. When starts boiling, add oil. It will prevent the overflowing and dal cook fast.
  4. Add chopped onion, chilli powder and cook for 5 mins.
  5. Remove from the flame, add salt and mash it.
  6. Heat oil in a pan and temper it.
  7. Add this temper to the dal and mix well.
  8. Serve with rice or roti.

Friday, January 23, 2015

Orange Juice - Shhhhh Cooking Secretly Challenge

This month I was paired with Mayuri Patel . She gave me Orange and ginger. These juice is really tastes good. Thank you so much for giving wonderful ingredients. 

Oranges - 2
Ginger juice - 1 tsp
Honey - 1 tsp

  1. First squeeze the juice from oranges. Take the juice in a glass, add ginger juice and honey.
  2. Mix well. Serve with ice cubes.
Linking to:

Tuesday, January 13, 2015

Sankranthi Shubhakanshalu / Happy Pongal - Festival Specials 

                                                                           Sweet Potato Bobbatlu


                                                                              Sweet Potato Laddu





Monday, January 12, 2015

Sakinalu - Sankranti Special

Sakinalu is a traditional snack in Telangana region. It is prepared during Makar Sankranti, weddings and any other occasion.   

Soaking time – 5 hrs
Preparation time – 2 hour
Make 20 – 25 Sakinalu, depending on sizes.

Raw rice – 2 cups
Sesame seeds / Nuvvulu – ¼ cup
Ajwain / Oma – 2 Tsp
Salt to taste
Oil to fry

  1. Wash the rice and soak it in water for 4 – 5 hrs.
  2. Drain the water. Dry the rice on thin cloth for 25 mins. Grind it as fine powder.
  3. In a large bowl add flour, ajwain, sesame seeds, salt and mix well.
  4. Now add water slowly to get proper consistency.
  5. The dough should not be too watery or to thick.
  6. Take a bowl of water and wet your hands.
  7. Take small quantity of the dough and make round thin circles with fingers on a cloth.  
  8. The cloth will absorb the water in the flour.
  9. Leave it for some time.
  10. Heat oil in a deep pan, deep fry the sakinalu.
If you want spicy sakinalu, just grind red chillies and mix with rice flour.

Tuesday, December 23, 2014

Chocolate Chiffon Cake - Baking Partners Challenge

This month challenge is Chocolate Chiffon Cake. The cake is really tastes good. Thank you so much Swathi & Julie for giving this recipe.
1 cup  Cake flour
2 tbsp (1/8 cup) Cocoa powder (unsweetened)
1 tsp Baking powder
1/8 tsp Baking soda
1/4 tsp Salt
6 tbsp Granulated sugar
3 Eggs (whites & yolks separated)
1/4 tsp Cream of tartar (optional)
3 tbsp Brewed coffee (I used nescafe)
2 tbsp (1/8 cup) Oil

Chocolate glaze
3 oz Semi sweet chocolate
2 tbsp  Butter
1 tbsp Corn syrup light

Mocha filling
2 tbsp (1/8 cup) White sugar
1 tbsp Cocoa powder (unsweetened)
1/4 tsp Vanilla extract
1/2 tsp Instant coffee powder
1/2 cup Cold heavy whipping cream


Cake flour preparation:
  1. Take 1 cup of all purpose flour. Remove 2 tbsp of flour, add 2 tbsp of corn starch.

For Cake
  1. Crack the eggs. Place whites in one bowl and yolks in another bowl. Bring them to room temperature (about 30 minutes).
  2. Preheat the oven to 3250F.
  3. In a large bowl add flour, cocoa powder, Half sugar, baking powder, baking soda and salt.
  4. In a separate bowl whisk egg yolks, coffee powder or water, oil and vanilla extract.
  5. Make a well in the center of the flour  and add the wet ingredients and fold well until smooth.
  6. In a separate bowl beat the eggs until soft peaks. Gradually add remaining sugar and beat until stiff peaks.
  7. Pour the batter into the 8 inch greased pan. Smooth the top and bake in an oven for 30 to 35 mins or until the inserted knife comes out clean.
  8. Immediately removing from the oven, invert the cake upside down. Let it cool for 1 hour.
  9. Cut the cake horizontally.  Place the bottom layer on your serving plate and spread the 3/4  cup of mocha filling.
  10. Place the top layer on the filling.
  11. Pour the chocolate glaze over the top of cake letting it flow down the sides.
  12. Spread the glaze over the sides of the cake with knife.
  13. Place the rest of the mocha filling in a piping bag and decorate the cake.
  14. Refrigerate the cake overnight before serving.
Chocolate glaze
  1. Boil the water in a wide pan. Let it boil.
  2. Add chocolate, butter, corn syrup in a stainless steel bowl.
  3. Place the steel bowl in a boiled water. Stir well.
  4. When it melts, remove from heat. Let cool slightly.

Mocha filling
  1. Place your mixing bowl and wire whisk in the freezer for 30 minutes.
  2. Add sugar, cocoa powder, coffee powder, vanilla, 2 tbsp cream in a bowl. Stir for 2 minutes.
  3. Then add reset of the cream and beat until stiff peaks form.
Adapted from here.

Linking to:
Swathi's Baking Partner's Challenge.

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