Tuesday, November 10, 2015

Pesara Sunni Undalu (Moong dal Laddoos)

Happy Diwali :)
Pesara sunni undalu are healthy and kids friendly laddoos, made up of skinned green gram.

Split and skinned green gram or skinned moong dal-1 cup
Sugar-1 cup
Ghee-1/2 a cup
Cardamom powder- 1/4 teaspoon
How to make:
  1. Dry roast the moong dal in a pan on a medium flame for 2-3 minutes.
  2. Lower the flame and fry it until it turns brown in colour and a nice aroma forms.
  3. Turn off the stove and allow the dal to cool. Grind the dal and sugar into a powder. 
  4. Transfer the mixter into a wide plate or a bowl and add the cardamom powder and melted ghee.
  5. Mix it well  and make small laddoos out of this. Leave them for 15 minutes to settle down and store them in an air tight container.
Note:  Adjust the quantity of sugar according to your taste.

Thursday, October 22, 2015

Happy Navratri & Dasara

Badam or Almond Halwa

Badam halwa reminds me my friend and neighbour, Lalitha. She showed me how to make this delicious halwa when we stayed in Singapore. Thank you Lalitha :) I made it with little changes. Let's see the recipe now.


Almonds or badam-1/2 a cup
Milk-1/2 a cup
Sugar-1/2 a cup
Cardamom powder-1 teaspoon
Ghee-2 tablespoons

How To Make:

  1. Soak the almonds in hot water for 15-20 minutes. Peel the skin and grind them into a thick paste by adding the milk.
  2.  Add the sugar and half a cup of water into a pan and boil it on a medium flame till you get a syrup of one string consistency.
  3. Lower the flame and add the almond paste to the syrup. Mix it well and add one tablespoon of ghee.
  4. Stir it continuously without burning. Add the cardamom powder and remaining ghee and mix it well. 
  5. Once the mixture becomes thick and starts separating
    from the pan, turn off the stove and trasfer it into a serving bowl.
           Delicious and nutritious badam halwa is now ready :)

Note: If you want you can also add few saffron strings after adding the ground paste to the syrup.

Bobbarla Guggillu


Bobbarlu or chawli or lobia-1 cup
Water-4 cups
Salt to taste

For Seasoning:
Curry leaves-few
Cut green chilly-4
Turmeric powder-a pinch (optional)
Split and skinned black gram-1 teaspoon
Split and skinned bengal gram-1 teaspoon
Mustard seeds-1/4 a teaspoon
Cumin seeds-1/2 a teaspoon
Asafoetida or hing-a pinch 
Oil-1 tablespoon


How To Make:
  1. Wash and soak the bobbarlu or lobia in suffiecient water for overnight or for six hours.
  2. Heat the oil in a pressure cooker and add all the seasoning ingredients one by one.
  3. Let them splutter for a few seconds  and add the soaked lobia. Pour four cups of water add salt to it.
  4. Pressure cook it for 2-3 whistles and turn off the stove. 
  5. Once the pressure stops releasing, open the lid carefully and drain the water into a separate bowl.You can add lemon juice to it and have it as a soup or else you can serve it with steamed rice like rasam.
         Adjust the salt and serve the bobbarla guggillu in a bowl and enjoy :)

Note: You can also add chopped coriander leaves and crushed garlic to it.

Friday, September 18, 2015

Happy Ganesh Chaturthi :)


Om vakratunda mahakaya
Kotisurya samaprabha
Nirvighnam kurume deva
Sarva karyeshu sarvada

Panchamrutam is a simple and healthy prasad and should not keep for long time. Better to consume it freshly.



Milk-1/4 a cup (preferably cow milk)
Yogurt (curd)-1/4 a cup
Honey-1 tablespoon
Ghee-1/2 a teaspoon
Coconut water or water-1 tablespoon
Grated jaggery-1 teaspoon
Ripe banana-1
Raisins-a few

How to make:
  1. Peel and slice the banana and keep them aside.
  2. Add the milk, yogurt, honey, ghee, coconut water and jaggery one by one into a bowl and mix it well.
  3. Now add the banana slices and raisins and mix it well.
  4. Panchamrutham is ready to offer to god..
Note: You can also add sliced dates or grapes and can adjust the measurements of the ingredients according to your choice.

Thursday, September 10, 2015

Maida Burfi

We can make maida burfi in different flavours using  cardamom powder or vanila essence or rose water. I have added cardamom powder to give a traditional touch, since I made it for Krishnashtami.

Let's see the recipe now.

What you need: 
Maida or all purpose flour-1 cup
Ghee-1/4 a cup
Water-1 cup
Sugar-one and half cup
Cardamom powder-a pinch

How to make:

  1. Greese a tray with ghee and keep it aside.
  2. Heat the remaining ghee in a nonstick pan or heavy bottomed vessel and add the maida flour.
  3. Fry it on a low to medium flame until nice aroma arises and the flour turns light brown in colour.
  4. Transfer it into a bowl and add the sugar and one cup of water to the same pan. 
  5. Boil the contents till you get a syrup of one string consistency. Add the cardamom powder and mix it well.
  6. Turn off the flame and remove the pan from the stove.
  7. Add the fried maida to the syrup and stir it continuously until the mixture thickens and separates from the sides of the pan. 
  8. Transfer it onto the greased tray and mark the lines in desired shapes. 
  9. Delicious maida burfi is ready now :)
  10. Once it cools down cut it into pieces and store in an air tight container.
Note: You can also add 1-2 tablespoons of cocoa powder while adding the fried maida to the syrup  and make chacolate burfi. I made it on Raksha Bandhan festival. Today is my blog's anniversary :)


Saturday, September 05, 2015

Happy Krishnashtami :)

Tried out the recipe for maida burfi from Rak's Kitchen. It's very simple to make and tastes delicious.

Saturday, August 15, 2015

Happy Independence Day


Green Gram Curry

A simple and healthy dish that goes well with both rice and rotis. We had it with steamed rice and poha mixture..


What you need:

Green grams or pesalu-1cup
Tomato-1 ripe and medium sized
Green chillys-2
Curry leaves-a few
Asafoetida or hing or inguva-1 pinch
Turmeric powder-a pinch
Chilly  powder-1/4 teaspoon
Salt to taste
Oil-1 tablespoon                                        
  1. Wash and soak the green gram for six hours or over night.
  2. Heat the oil in a pressure cooker and add the cut green chillys, curry leaves, asafoetida and cut tomato.
  3. Fry them on a low flame until they become soft.
  4. Add the soaked green gram, turmeric powder, chilly powder and salt.
  5. Stir it for two minutes and add two cups of water.
  6. Pressure cook it for 3-4 whistles and turn off the stove.
  7. Once the cooker stops releasing the pressure, open the lid and mash it. Cook it for one to two minutes on a low flame without the lid.
  8. Turn off the stove and serve it with steamed rice or rotis or chapathis..
Note: You can also add ginger garlic paste and cut onion while adding green chilly and curry leaves. I have already posted the recipe of poha mixture.

Saturday, March 28, 2015

Happy Sri Rama Navami :)

When I was working in a school (in Bengaluru), I tasted kosambari and Muskmelon (kharbuja) panaka on Sri Rama Navami Day. I liked them and they are quite different from our Rama Navami dishes. I have already posted what we make in Andhra and Telangana on Sri Rama Navami (vada pappu, panakam and pulihora or mango rice). I asked one of my ex-coleagues how to make kosambari and muskmelon panaka to share with you :)
Let's see how to make them..



What you need:

Skinned green gram (yellow moong dal)-1 cup
Grated carrot-2 tablespoons
Finely chopped green cucumber-2 tablespoons
Grated raw mango-1tablespoon
Grated fresh coconut-1 tablespoon
Finely chopped green chilly-1
Chopped coriander leaves-1 tablespoon
Salt to taste                                                           


  1. Soak the green gram for half an hour in water and drain it.
  2. Take a mixing bowl and add the soaked green gram, grated carrot, chopped cucumber, grated raw mango, chopped chilly and coriander leaves.
  3. Add salt to taste before serving and mix them well.
        The colourful and healthy kosambari is ready to serve now which helps to cool our body in summer.

  Note: You can also add lime juice instead of raw mango. If you want, you can season the salad by   adding a few mustard seeds, skinned black gram, a pinch of hing and a few curry leaves to one teaspoon of hot       oil.

Musk Melon Panakam:

Musk melon is rich in fiber, potassium, vitamin A and C. It improves our immune system and is also good for the skin.


What you need:
Ripe musk melon-1
Grated jaggery-1/4 a cup
Cardamom powder-a pinch
Water-4 cups
 1. Wash and cut the musk melon. Deseed it and squeese the pulp into juice with your palm in a container. 
 2. Add the grated jaggery (remove the impurities if any), cardamom powder and water to the musk melon        and stir it till the jaggery melts.

     The delicious musk melon panaka is ready to serve now :)

Note: You can also add one tablespoon of lime juice to this drink. You can dry the melon seeds and use them in sweets like motichoor laddoo.

Saturday, March 21, 2015

Jilebi (Instant)

Happy Ugadi :)  - Ugadi Subhakankashalu :)

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    What you need:  
For making the batter:
Maida (all purpous flour)-2 cups
Rice flour-2 tablespoons
Yogurt (curd)-2 tablespoons
Baking powder-a pinch
Eno fruit salt-1 teaspoon (main ingredient)
Orange juice-2 tablespoons (optional)
For the Syrup:
Sugar-2 cups
Water-2 cups
Lime juice-1 teaspoon
Cardamom powder-1/4 of a teaspoon
Oil and two tablespoons of ghee for deep fry                                       


  1. Mix the maida, rice flour, baking powder, yogurt, eno fruit salt and orange juice to make a thick batter of pouring consistency using sufficient water.
  2. Melt the sugar in water and boil it until it reaches single string consistency.
  3. Now add the cardamom powder and lime juice. Mix it well and turn off the the stove.
  4. Make a hole in a Ziploc bag and fill it with the batter.
  5. Heat the oil in a wide frying pan on a low flame and squeese the batter into swirls carefully when the oil is not too hot.
  6. Fry them until they turn light brown in colour on both sides and immerse them into the warm sugar syrup for a minute. 
  7. Transfer them onto a serving bowl and enjoy them :)
          Note: You can also use an empty ketchup bottle instead of ziploc bag to make the jilebi..

Friday, March 13, 2015

Simple Potato Stir Fry

Potato is a kid-friendly vegetable.. They love eating this starchy vegetable in many forms like chips, fries, samosas, cutlets, masala curry, stir fry, etc.
Let's see how to make this simple potato stir fry :)          


What you need:

Cubed  potatoes-2 cups
Chilly powder-1 teaspoon
Turmeric powder-a pinch
Crushed dried fenugreek leaves (kasuri methi)-1 teaspoon
Salt to taste
Oil-4 tablespoons
For seasoning-a few mustard seeds, cumin seeds and some skinned black gram (urad dal).

  1. Heat the oil in a wok (kadai) or pan and add the skinned black gram, mustard seeds and cumin seeds. Once the skinned black gram turns light brown in colour, add the cubed potatoes.
  2. Stir fry them for two to three minutes on a medium flame and add turmeric powder and salt.
  3. Mix it well and cook it cover for two minutes. Lower the flame and add chilly powder.
  4. Fry it uncovered for five to six minutes and make sure it doesn't burn. Add the crushed dried fenugreek leaves and fry for two more minutes.
  5. Turn off the stove and transfer the stir fry into a serving bowl and serve with hot rice and pappu charu or rasam or majjiga charu (majjiga pulusu).
Note: After transferring the fried potatoes into the serving bowl, do not cover it immediately. Allow it to cool for 2-3 minutes to avoid the softening of the dish from the steam that builds up when left covered.

Friday, March 06, 2015


Happy Holi :)
Malpua is a dessert from North India. It is a deep fried pan cake that has been dipped in sugar syrup and is generally made with maida (all purpous flour) and mawa (koya) or suji. It can be served chilled or warm with rabri. I have made them with a few changes and they are delicious :)    
Let's move on to the recipe now..


What you need:   

For making the batter:
Maida-2 cups
Corn flour-2 tablespoons
Bengal gram flour-1 tablespoon
Cooking soda-a pinch
Ghee-1 tablespoon
Eno fruit salt-1/4 a teaspoon (optional)
Yogurt or curd-2 tablespoons
Pinch of saffron soaked in a tablespoon of milk

For the Syrup:

Sugar-2 cups
Water-2 cups
Lime juice-1 teaspoon
Cardamom powder-1/4 a teaspoon
Oil for deep fry                                       
Dry fruits - some chopped cashews and almonds for garnishing                                    


  1. Mix all the ingredients except the eno salt in a wide bowl and slowly keep adding water to get a pouring consistenecy that is not too thin not too thick.
  2. Cover it and keep it aside for two hours. Melt the sugar in water and boil it until it reaches single string consistency.
  3. Now add the cardamom powder and lime juice. Mix it well and turn off the the stove.
  4. Add eno powder to the batter, mix it well and rest it for ten minutes before deep frying. Heat oil in a wide frying pan and when it is hot, lower the flame and pour a laddleful of batter in the oil in small pancake shapes.
  5. Fry them on a medium flame until they turn golden brown in colour on both sides. Do likewise with the remaining batter and immerse them in the sugar syrup while the syrup is still warm.
  6. Transfer them onto a serving plate and garnish with dry fruits. Crispy outside and soft inside like a cake..delicious..
          Note: You can also  add roasted fennel seed powder (saunf) or black pepper powder to the batter.

Saturday, February 28, 2015

Vegetable Dum Biryani

I tried this veg dum biryani after referring to vah chef's recipe and chef Harpal Singh's recipe. It came out very well and tasted like restaurent biryani. I am going to share the recipe with you and hope you will also try this soon :)          
What you need:

Basmati rice-4 cups
Cauliflower florets-1 cup
Cubes of carrots-1 cup
Cubes of potatoes-1 cup
Slices of beans-1 cup
Cubed paneer-1/4 a cup
Chopped onions-2 cups
Chopped mint-1 cup
Chopped coriander leaves-1 cup
Green chilly paste-1 tablespoon
Ginger garlic paste-1 tablespoon
Curd or yogurt-1 cup
Chopped cashews and almonds-1/4 a cup
Saffron soaked milk-1/2 a cup
Lime juice-1 teaspoon
Salt to taste
Ghee-1/4 a cup
Oil to deep fry the chopped onions

For powdered masala:                                
Bay leaf-1
Cinnamon-1 stick
Star anise-1
Sahijeera-1 teaspoon
Coriander seeds-2 tablespoons
Block pepper corns-5

  1. Rinse and soak the rice in water for thirty minutes.Deep fry the chopped onions in the oil until they turn golden brown in colour on a low to medium flame and keep them aside. Soak the saffron in half a cup of warm milk and keep it aside. 
  2. Start boiling twelve cups of water in a big vessel. Add two tablespoons of ghee, one bay leaf, one cardamom, four cloves and salt to taste to the boiling water. Now lower the flame and add the soaked rice to it.
  3. Heat two tablespoons of ghee and two tablespoons of oil in a deep wide pan on another stove. Add all the chopped vegetables and saute them for two minutes on a medium flame. 
  4. Now add the green chilly paste and ginger garlic paste and mix it well. Add the powdered masala, half of the browned onions, half of the chopped mint and coriander leaves, chopped cashews, chopped almonds and salt. Saute for two minutes and add the curd.
  5. Mix it well.and sprinkle two tablespoons of ghee on the top. Lower the flame and now start adding the 70% cooked rice to the marinated vegetables in the pan. Over the top of the rice, add the remaining browned onions, lime juice, chopped mint and coriander leaves, saffron soaked milk and the remaining ghee. 
  6. Cover it with a lid and keep a vessel with the water (that has remained after cooking the rice) on top of it as a weight.
  7. Cook it on a low flame for ten to twelve minutes. Turn of the stove and remove the weight from the top. Remove the lid and check the middle of the rice for any water. If there is, then cook it for two more minutes. 
  8. Turn off the stove and leave it for ten minutes. While serving, use a flat spatula and take rice from the sides of the pan down to the bottom and transfer it onto a serving plate. Enjoy the veg dum biryani along with onion raita and gravy of your choice.

   Note: Use a big vessel to dum the biryani. Mine was already full so I used a deep lid to cover it.     Cut the vegetables into medium size pieces.     

Saturday, February 14, 2015

Corn Starch Halwa

Happy Valentine's Day :)
Corn starch halwa is very simple to make in a less amount of time.

What you need:

Corn starch-1 cup
Sugar-1 cup
Water-3 cups
Cardamom powder-1/4 a teaspoon
Ghee-2 tablespoons
For garnishing-some pomegranate seeds and almonds


  1. Mix the corn flour with one cup of water without forming any lumps and keep it aside.
  2. Melt the sugar in two cups of water and boil it in a non stick pan or heavy bottomed vessel.
  3. Once the sugar melts, lower the flame and add the corn starch liquid. Stir it continuously for two minutes. 
  4. Now add the cardamom powder and ghee to it and stir until it reaches the halwa consistency. When the halwa gets a thick glassy texture, turn off the stove.
  5. Transfer it onto a greased plate and allow it to settle for some time. Then cut into desired shapes and garnish with dry nuts


            Delicious corn starch halwa is ready now :)

Note: You can also add cashew nuts and pistachios to the halwa, before turning off the stove.

Sunday, February 01, 2015

Pulagam and Kalagalupu Kura

Pulagam is a dish made with rice and split green gram. This dish is generally made on Bhogi day. Sankranti is celebrated mainly for three days. The first day is known as Bhogi, the second day is known as Sankranti or pongal and the third day is known as Kanumu.On Bhogi day, we will make pulagam. And on this day, we will also make Kalagalupu kura(mixed vegetable curry).                        


What you need:

Rice-1 cup
Split and skinned green gram or pesara pappu-1/4 a cup
Turmeric powder-a pinch
Salt to taste
Ghee-2 tablespoons                                      

  1. Dry roast the split green gram for two minutes on a medium flame.
  2. Allow it to cool and wash it with water. Mix the dal with rice and pressure cook them with three cups of water until four whistles by adding turmeric powder, salt and ghee.
  3. Let the cooker cooldown and serve the rice with melted ghee and grated jagery.    
      Note: You can also have pulagam with patchi pulusu.   

Kalagalupu Kura

What you need:
Broad beans (chikkudu kayalu)-a few(10-12)
Tomatoes-2 medium sized
Potatoes-2 small sized
Cucumber (dosakaya)-1 small sized
Green chilly-4
Onion-1 medium sized
Turmeric powder-1/4 a teaspoon
Chilly powder-1/4 a teaspoon
Ginger garlic paste-1 teaspoon (optional)
Chopped coriander leaves-a few
Salt to taste 

For seasoning:
Oil-3 tablespoons
Dry chillys-2
Mustard seeds-1/4 a teaspoon
Cumin seeds-1/4 a teaspoon
Split black gram-1/4 a teaspoon
Split benga gram-1/4 a teaspoon
Curry leaves-a few


  1. Wash and cut the vegetables into small pieces.
  2. Heat the oil in a heavy bottomed vessel or pan and add all the seasoning ingredients one by one. Fry them for a minute on a low flame and add the onions and green chillys. If you want, you can add ginger garlic paste now.
  3. Fry them for two minutes on a medium flame and add the cut vegetables.
  4. Add turmeric powder, chilly powder and salt and mix it well. Cover and cook it for two minutes. 
  5. Add a quarter cup of water and cook it covered, till all the vegetables become soft.It takes 6-8 minutes. Now add the chopped coriander leaves and turn off the stove. 
         Serve it with hot rice and enjoy the mixed vegetable curry.

   Note: You can also add brinjal to this curry.           

Monday, January 26, 2015

Mysore Masala Dosa

Happy Republic Day to all :)

Mysore masala dosa is a popular dosa in Karnataka. I tasted this dosa for the first time at Raj restaurent in Singapore and liked it a lot. A few days ago, I made this dosa with fried gram dal chutney and mint chuteny. Looking at the colours of the chutneys, I felt like taking a picture (first one below). For this, I made a rectangular dosa and spread the fried gram dal chutney on the top part and mint chutney on the bottom part. In the middle, I spread chutney powder with a little ghee in a small circle.



What you need:

For the dosa batter: Soak one cup of skinned black gram, two cups of sona masuri rice and a quarter teaspoon of fenugreek seeds for four to six hours in sufficient water. Wash the soaked ingredients and grind them into a smooth paste after adding salt to taste. Transfer the paste into an air tight container and allow it to ferment in a warm place. Make sure that the container has enough space for the batter to rise (after fermentation, the batter may double in volume).

Aloo Palya (potato stir fry): Boil four medium sized potatoes, peel off their skins and mash them. Keep this aside. Chop one medium sized onion, two green chillies, coriander leaves and an inch of ginger into small pieces. In a pan, heat two tablespoons of oil and add mustard seeds. Once they splutter, add the chopped onion, green chilly and ginger. Fry them on a medium flame for two minutes and add the mashed potato. Add a pinch of turmeric powder, a pinch of red chilly powder, a quarter spoon of coriander powder and salt to taste. Mix it well and cook it for four minutes on a low flame while stirring in between. Garnish it with chopped coriannder leaves.

Fried gram dal chutney: Soak three dry chillys in water for ten minutes and break them into pieces. Take a quarter cup of fried gram dal,  a quarter teaspoon of cumin seeds, four garlic cloves and sufficient salt in a mixer jar and grind them into a paste using a little water. The chutney is now ready..

Mint Chutney: Take half a cup of mint leaves, a quarter cup of chopped coriander leaves, a quarter teaspoon of cumin seeds, two cut green chilly, one tablespoon of lime juice and sufficient salt in a mixer jar. Blend them into a smooth paste. The mint chutney is now ready..

  1. Heat a nonstick pan on a low flame and pour a ladleful of batter on it. Spread it in a circular motion with the ladle to make a dosa. Drop a bit of butter on it and spread the gram dal chutney over the dosa.
  2. Spread the potato fry over half of the dosa and add one tea spoon of ghee or oil around the dosa.
  3. Roast the dosa for a minute and fold it into half. Transfer it onto a serving plate and do like wise with the remaining batter.
  4. Serve the hot dosas with gram dal chutney, mint chutney and chutney powder.
  5. You can also enjoy the Mysore masala dosas with coconut chutrney and sambar..
Note: If you want, you can add a part of an onion to the gram dal chutney while grinding. You can add asafoetida to the potato stir fry.

Friday, January 16, 2015

Goru Meetilu

Happy Pongal to all of you :)
Goru meetilu is a sweet snack which will be liked by everyone. In my childhood, an aunty of mine from Rajahmundry used to make this sweet. Even though it's difficult to get these shapes perfectly, I have given it a try.  Let's see the recipe now :)                                                      


What you need:   

Mida-4 cups
Suji or bombay ravva-2 tablespoons
Sugar-2 cups
Ghee-1/4 a cup
Cardamom powder-1/4 a teaspoon
Oil for deep fry                                       


  1. Sieve the maida in a wide bowl and add suji and melted ghee to it. Mix it well and make a tight dough using sufficient water. 
  2. Cover it and keep it aside for 15 minutes. Divide the dough into small balls. Take a ball and press it into an oval shape inside your fist. 
  3. Push it outwards by pressing down with your thumb nail and pushing up with your index finger. Goru means nail in Telugu. Since we are using a nail to get the shape, this sweet might be calling as goru meetilu :)
  4. Do like wise with the remaining balls of dough and deep fry them till they turn golden brown on a low to medium flame.
  5. Boil the sugar in a vessel with sufficient water until it reaches into a soft ball consistency. Add cardamom powder and turn off the stove. 
  6. Now add the fried goru meetilu to the syrup and mix them well until they coated with the syrup all the sides. Allow them to dry and store them in an air tight container.

          Note: You can add one teaspoon of lemon juice to the sugar syrup to prevent crystalization.

Tuesday, January 13, 2015

Akki Rotti or Rice Flour Roti

Akki rotti is a dish from Karnataka which can be served as breakfast with chutney or palya (stir fry  in Kannada). It can be prepared by using only rice flour or can be prepared by mixing rice flour with cooked rice. 
I made plain akki rottis for dinner and we had them with tomato dal and shenga hindi or groundnut chutney powder. They were tasty and yummy..
Let's move on to the recipe :)

What you need:
Rice flour-2 cups
Water-2 cups
Salt to taste
Ghee-2 tablespoons                               
  1. Boil the water in a heavy bottomed vessel or in a pan after adding two tablespoos of ghee and salt. 
  2. Turn off the stove and add the flour. Mix it with a wooden ladle or spoon and cover it for a few minutes. While it is still slightly warm, knead it into a soft dough using water if necessary.
  3. Make orange sized balls using the dough and pat them with your palm or a rolling pin into circles. Dust them with dry rice flour as necessary.
  4. If  you feel that the dough is dry, wet your hands with water while patting.
  5. Heat the pan and fry the rottis on both sides on a medium flame. Sprinkle a little water on top of the rotti while frying. Serve them hot with chutney or curry of your choice.
Note: You can also make masala akki rotti by adding cumin seeds, grated coconut, grated carrot, chopped green chilliy, onion, ginger, coriander leaves and salt to the rice flour.

Wednesday, January 07, 2015

Shenga Hindi or Groundnut Chutney Powder

Groundnuts or peanuts are rich in nutrients, folate, vitamin E and proteins. Ground nuts have many uses. They can be eaten raw or used in recipes. Groundnut oil is often used in cooking due to its high monounsaturated content. 
Let's see the recipe now :)                                       
What you need:
Groundnuts-1 cup
Tamarind-a small berry sized
Turmeric powder-a pinch
Garlic cloves-8 small sized
Salt to taste
Cumin seeds-1 teaspoon
Jaggery powder-1 teaspoon
Chilly powder-2 teaspoons

  1. Roast the groundnuts in a pan on low to medium flame for 3-4 minutes. Turn off the stove and allow them to cool.
  2. When they are warm, crush them little by little in between your palms and remove the skin.
  3. Transfer all the ingredients into a mixer jar and grind into a powder.
  4. Allow the powder to cool for five minutes and transfer it into an air tight container.
  5. Serve this powder with steamed rice or roti (chapathi). You can dilute this powder with curd or butter milk and have it with idly or dosa too.
Note: You can also add curry leaves and asafoetida (hing) to this powder.

Friday, January 02, 2015

Ragi Laddoo

Happy New Year :)

Ragi laddoos are healthy and easy to make. Children are likely to eat ragi in the form of laddoos. Let's see how to make these nutritious laddoos..


What you need:

Ragi flour-1 cup
Grated jaggery-1/2 a cup
Ghee-4 tablespoons
Cashew nuts-6 broken
Cardamom powder-a pinch



  1. Heat the ghee in a kadai or pan and fry the broken cashew nuts until they turn brown in colour.
  2. Transfer the nuts into a bowl. Fry the ragi flour in the same pan on a low flame till  it changes colour and gives a nice aroma.
  3. Turn off the stove and keep it aside. Melt the jaggery in a vessel and filter it to remove the discards.
  4. Add the cardamom powder and cashew nuts to the flour. Pour the melted jaggery little by little until you get the consistency to make laddoos.
  5. Roll the flour into round balls using your palm. 

    Allow them to settle down for 10-15 minutes and store them in an air tight container.

          Note: You can replace jaggery with powdered sugar and melted ghee to make laddoos. You can also use nuts of your own choice like almonds and pisthachios.