Wednesday, April 16, 2014

Methi Pulao Step by step - Shhhhh Cooking Secretly Challenge

This challenge is started by Priya akka. It is wonderful challenge. She gave a pair to me. My partner is Poornima. She gave 2 secret ingredients. Those are rice and greens.

Rice - 2 cups
(Soak for 30 minutes)
Methi leaves / menthi koora - 1 big bunch
Coconut milk - 2 1/2 cups
Water - 1 1/2 cups
Chopped onion - 1 big
green chilli slits - 4
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Cloves - 2
Cinnamon - small piece
Cardamom - 2
Star anise - 2
Oil + butter - 4 tsp

Separate the leaves from the stem and wash the leaves twice in water.
In a pressure cooker, heat oil, butter. Add  cloves, cinnamon, cardamom, star anise and fry for 30 seconds.
Add the onion, chillies, turmeric powder, chilli powder and saute till onions turn to golden brown color.

Add ginger, garlic paste and fry. Add methi leaves and fry for 3 to 5 minutes.
Add coconut milk, water and wait for till the liquids are hot. Add soaked rice and salt. Mix well.

Close it with a plate and put the flame on low medium. Cook until fully done.

Serve with raita.

Linking to:


Tuesday, March 25, 2014

Quick and easy homemade popcorn - Stovetop method

Popcorn seeds - 1 cup
Oil - 1 tsp
Butter - 2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Red chilli powder to taste (optional)

  1. Heat oil, butter in a heavy bottomed wide pan or pressure cooker, add popcorn seeds, salt and close it with lid. Shake the pan until each seed is coated with oil.
  2. Put the medium flame. Once the seeds begin to pop, shake the pan frequently.
  3. Once the popping slows, turn off the flame. Sprinkle masala chilli powder and mix well.
  4. Transfer to a bowl and enjoy.

Linking to:
Hearth & Soul Blog Hop: 3/24/2014: Small Treats Edition.

Monday, March 17, 2014

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.

Monday, March 10, 2014

Cauliflower Pakodi / Cauliflower Fritters


Cauliflower florets – 1 cup
Besan – 2 cups

Red chilli powder to taste

Ginger garlic paste – ½ tsp

Baking soda – a pinch

Salt to taste

Oil to fry


  1. In a bowl take hot water and add salt. Mix well.
  2. Now add cauliflower florets and soak for 5 – 10 minutes. Drain it.
  3. In a bowl add besan, chilli powder, ginger garlic paste, soda, salt and mix them well.
  4. Keep aside for 10 minutes.
  5. Now dip the cauliflower into the batter and deep fry in oil.

Wednesday, March 5, 2014

Borugula Talimpu / Uggani

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.


Tuesday, February 25, 2014

Fresh Coconut Rava Laddu / Pachi Kobbari Rava Ladoo

Fresh grated coconut / Pachi kobbara - 1 cup
Bombay rava  / sooji - 1 cup
Milk as per requirement
Sugar - 1 cup
Dry fruits - 1/2 cup
Ghee - 1/4 cup

  1. Heat ghee in a pan and fry the dry fruits. remove the dry fruits.
  2. To the same pan, roast sooji until aroma smell comes out. Transfer it to the bowl.
  3. To the same pan add coconut and fry until raw smell goes. Transfer it to the same bowl.
  4. Add sugar, dry fruits and mix well. Now add milk little by little and mix well. Make it as ladoos.
  5. Store it in an air tight container.

Tuesday, February 18, 2014

Creamy Onion Soup

Chopped onion – ½ cup
Chopped garlic – 2 pods
All purpose flour / maida – 1 tsp
Milk – 1 cup
Butter – 2 tsp
Pepper to taste
Salt to taste


  1. In a pan add butter and lightly saute garlic, onion. 
  2. Add maida and immediately pour milk and mix well. Bring them to boil. 
  3. Add salt, pepper powder and mix well. Remove from heat. Serve hot. 
Linking to:

Friday, February 14, 2014

Eggless tooty fruity vanilla sponge cake - Happy Valentine's Day to all friends

All purpose flour - 2 cups
Powdered sugar -  1 1/2  cup
Milk - 1 cup
Unsalted butter room temperature - 1 stick
Baking powder - 2 tsp
Baking soda - 1 tsp
Vanilla essence - 1 tsp
Tooty fruity - 1 cup

  1. Preheat the oven to 3500F.
  2. Prepare heart shaped pan by greasing and flouring it.
  3. In a bowl, sieve the flour, baking powder, baking soda.
  4. In another bowl, mix butter, sugar and beat well until with*
  5. out ant lumps.
  6. Now add flour little by little and mix well. Add milk, vanilla extract and mix well.
  7. Add tooty fruity and fold well.
  8. Divide the mixture and pour into a pan up to 3/4th part, bake for 20 to 25 minutes.
  9. Let cool for about 10 minutes and then remove from the cake pan and let it cool completely. 

Monday, February 10, 2014

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.

Friday, February 7, 2014

Tamalapaku bajji / Betel leaves fritters stuffed with potato masala

Tamalapakulu – 6

For the batter
Besan – 1 cup
Rice flour – 3 tsp
Ajwain – 1 tsp
Turmeric powder – a pinch
Baking soda – a pinch
Salt to taste

For the stuff
Boiled & mashed potato – 1
Grated carrot – 1
Boiled & mashed green peas – ¼ cup
Red chilli powder – ½ tsp
Chopped coriander leaves – 2 tsp
Curry leaves – 4 leaves
Cumin seeds - ¼ tsp
Lime juice – 2 tsp
Oil – 1 tsp
Salt to taste


For the batter
  1. In a bowl add all ingredients. Adding water, prepare medium thick batter.

For the stuff
  1. In a pan add oil. Add cumin seeds, curry leaves. Allow them to splutter. 
  2. Add mashed potato, carrot, peas, chilli powder, garam masala, salt, coriander leaves and mix for 5 mins. 
  3. Now add lime juice and mix well. Allow them to cool.                          


  1. Wash and dry the wet on betel leaves. 
  2. Heat oil on medium high. Place the leaves upside down spread the potato mixture  on top and roll it. Close the sides. 
  3. Dip the stuffed leaves in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove from the oil. Place it on a paper towel. Serve.