Thursday, December 17, 2015

Cabbage Kofta Curry


For koftas
Finely chopped cabbage – 2 cups
Chopped green chillies - 4
Besan – 1 cup
Salt taste

For gravy
Tomato puree – 3
Brown onion paste – 1 cup
Coriander powder – 2 tsp
Red chilli powder – 1 tsp
Turmeric powder – ¾ tsp
Coriander powder – 3 tsp
Ginger garlic paste – 2 tsp
Dry kasoori methi – ½ tsp
Garam masala – 1 tsp
Salt to taste
Oil – 3 tsp


For Koftas
  1. Heat oil in a pan.
  2. Add the besan, green chilli, salt and mix well like pakoda mixture.
  3. Don’t add water. Drop like pakodas using above mixture.
  4. Deep fry until golden brown and crisp on the outside.
  5. Drain on absorbent paper and set aside.

For Gravy
  1. Heat 3 tsp of oil in a pan, add the brown onion paste and saute for 3 mins.
  2. Add ginger, garlic paste and saute for 2 mins.
  3. Add the turmeric powder, coriander powder and red chilli powder.
  4. Continue to saute on medium heat for 2 mins.
  5. Add tomato puree and continue to saute till the oil floats.
  6. Add 2 cups water and bring to boil.
  7. Add salt and cook for 10 mins.
  8. While serving arrange koftas on the serving plate, pour the gravy over them. 
Other Cabbage recipes
1) Cabbage Dosa
2) Cabbage Pancake
3) Carrot cabbage vada
4) Cabbage rice
5) Cabbage moong dal thoran
6) Bottle gourd cabbage milk curry

Friday, November 6, 2015

Kajjikayalu - Festival Specials


For filling

Putnalu / roasted daliya – ¼ Kg
Jaggery – ¼ Kg
Coconut powder – ½ cup
Elachi powder – 1 tsp

For dough
All purpose flour – ½ kg
Curd – 3 tsp
Water to make dough
Oil to fry

                    In a mixi jar add putnalu, jaggery, coconut powder, elachi and make fine powder. In a bowl add flour, curd and mix well. By adding little and little water, make smooth dough. Cover it. Keep it aside for 30 mins. Divide into puri size balls. Roll it like puri. Place 1 Tsp powder in the center of puri. Apply some water to the corners of puri. Close it by attaching two ends. Deep fry in oil. 

Note: If you want add sugar instead of jaggery.

Monday, September 14, 2015

Red Sorrel Leaves Rice / Gongura Annam - One pot meal

1 cup Cooked rice
1 cup Red sorrel leaves / Gongura

To make powder
1 tsp Mustard seeds
1/2 tsp Methi seeds
1 tbsp Sesame seeds
2 to 3 Dry red chillies

For tempering / talimpu
1 tsp Mustard seeds
1/2 tsp Cumin Seeds
1 tbsp Chana dal / Senagapappu
1 tbsp Urad dal / Minapappu
1 to 2 Dry red chillies
3 Green chillies paste
1 medium Red onion (cut into long thin strips)
1/4 tsp Hing
3 tbsp Peanuts
3 tbsp Oil


To powder
  1. In a pan dry roast one by one. Allow them to cool. Make rough powder.

For leaves paste
  1. Add 1 tsp oil in a pan and add leaves and roast them on low flame till the leaves wilt.
  2. It may take 6 to 8 minutes. Remove from heat  and cool. Make a fine paste.
  3. Add this paste and powder to cooled rice and mix well.

For Sorrel leaves rice
  1. In a pan add remaining oil, add mustard seeds  let them splutter. Add one by one and fry for 2 minutes.   
  2. Add this rice to the tempering pan and mix well. Serve with Curd.

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


  1. Soak rice for 3 hours. Drain the water. Peel the cooked arbi / chamadumpa and cut into pieces.
  2. In a mixi jar add rice and little water and pulse for 1 minute. Add arbi pieces, green chillies and make dosa batter consistency.
  3. Transfer it to a bowl, add salt and cumin seeds and mix.
  4. Heat the dosa pan, apply oil and take a ladleful batter. Pour it on pan and spread like dosa. Flip it.
  5. 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.