Thursday, August 13, 2015

Watermelon Oats Ponganalu (Paniyaram)

Rice – 1 cup
Watermelon white part – 2 ½ - 3 cups
Oats - 1/2 cup
Jeera – 1 tsp
Chana dal – 2 tsp
(Soak in water)
Onion chopped (small) - 1
Green chillies chopped - 4
Ginger Chopped – small piece
Coriander leaves chopped – 2 tsp
Curry leaves – 1 string
Salt to taste

  1. Soak rice in water for 4 hours and drain water completely. Grind rice, salt, chopped watermelon white part and oats without any water.
  2. If the batter is too thick add little more white part and grind.
  3. The batter should be little thinner than idli batter consistency.
  4. Now add finely chopped onion, green chilli, jeera, coriander leaves, chana dal, ginger and curry leaves to the batter and mix well.
  5. Keep this aside for about 15 minutes so that all the flavors blend well.
  6. Heat paniyaram tawa, apply little oil and pour a ladle full of batter in the holes. Cover with lid. Cook both sides.
  7. Serve hot with chutney.

Tuesday, July 21, 2015

Eggless Orange Muffins with Jaggery

1 cup Wheat flour
1/2 cup All purpose flour
1 tbsp Corn starch
1 1/2 cup Jaggery powder
1/2 cup Walnuts
1/2 stick Butter (room temperature)
1 1/4 cup Fresh orange juice
1 tsp Baking powder
1/2 tsp Baking soda
1 1/2 tsp Orange zest
a pinch salt

  1. Preheat the oven to 3500F. Line the muffin pan with paper liners.
  2. First sieve the flours, baking powder, baking soda and salt. Keep it aside.
  3. Take orange and grate the outer portion of orange.
  4. In a bowl take jaggery, sugar and butter stick. Mix it well. Now add orange juice to the jaggery bowl. Fold the ingredients. Add walnut pieces and mix well.
  5. Combine the dry ingredients with wet ingredients and fold until the batter is thick. Don't over mixing the batter.
  6. Spoon the batter into the prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. 
  7. Place on a wire rack to cool for 5 minutes.

Note: If you don't want to add jaggery, add 1 1/2 cup sugar or 1 cup jaggery +1/2 cup sugar.

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