Friday, July 30, 2010


Pesara pappu/moong dal chutney is a simple dish which can be prepared in 5 min of time.When there are no  veg handy/fridge,then this can be prepared as a side dish..
Pesarapappu 1/2 cup
washed well and soaked for atleast half an hour.
Red chillies 3 to 4 nos
according to ur taste
Oil 1 tbsp
Jeera 1 tsp
Hing a pinch
Place a pan and add 1 tbsp of oil,then add redchillies,hing and jeera after it is heated.When they splutter and pop up switch off the stove.Wet grind the redchillies,hing and soaked pesarapappu in to a paste.Beware very less water is required for grinding the chutney.Add salt and mix once.
Then transfer in to a bowl.Some people sprinkle a few lime juice drops in to the chutney.Its left to ur choice.Garnish with jeera seasoning and serve.
Instantly within min of time this can be prepared..  Serve with hot rice with a dallop of ghee.


Sabudana-2 cups
Washed well and soaked in water for 3 hours
Aloo 2 nos large size
Wased and peeled, cut in to pieces
Grated  raw coconut1/2 cup
Lime juice 1 spoon
Jeera 1 tsp
Green chilli (slits )6 nos
Corriander  leaves a few
Sugar a pinch
Oil 2 tbsp
Place a pan on the stove,add oil to it.After the oil is heated,add jeera,green chilli slits, chopped aloo pieces one by one.Fry in low flame till aloo pieces are soft,next add soaked sabudana,sugar,salt,and saute well in the same low flame..Lastly add roasted ground nuts and grated raw coconut,and mix well.
Swich off after 3 mins,and sprinkle lime juice on it and mix well.Here i didnt had raw coconut at that particular time,so i didnt add.But it will be tasty if raw coconut is added.Serve hot with kothmeer garnishing.
Avery light tiffin without onion or garlic,very well suited for saturdays..

Thursday, July 29, 2010


Atukulu, we can make  fast and easiest instant tiffins and snacks with this ,and also it is safe and healthy..
Atukulu 2 cups
Chopped onion 1/4 cup
Chopped aloo pieces 1/4 cup
Ground nuts 2 tbsp
Green chilli slits of 3 nos
Red chilli slits of 1 no
Mustard seeds 1 /2 tsp
Jeera 1/2 tsp
Urad daal 1 tsp
Channa daal 1 tsp
Curry leaves a few
Haldhi 1/4 tsp
Chilli powder 1/2 tsp
Oil 2 tbsp
Wash and soak poha/atukulu for 5 mins in a bowl .Place a kadai on the stove and add 2 tbsp of oil to it.  After the oil is heated ,add mustard seeds,channa daal,urad daal,red chilli slits,ground nuts ,jeera and fry well . After they are
fried well add green chilli slits,curry leaves and onion pieces and aloo pieces.
Saute well in a low flame,after they are fried and aloo pieces turn tender  and onion pieces are transculent add haldhi and salt.Mix well for a min,now add washed poha/ atukulu and mix well.
Now switch off the stove and serve hot.This dish is very tasty to eat when it is hot.If u like add lemon juice..


Aakakarakaya /Taesel gourd, found in the months between july to november ,is a tasty vegetable,and is also called as Adavi kakarakaya in some places .We can make varieties with this veggie.Aakarakaya pulusu is one variety as such made in Andhra..
Aakakarakaya pieces 2 cups
Chopped in to large pieces
Onion pieces (chopped) 1 cup
Green chillie slits of-  6 to 8 nos
Tamarind juice 6 cups
Made with a big lime sized tamarind
Jaggery or salt 2 tbsp
Rice flour  2 to 3 tbsp
For tampering:
Oil 2 tbsp
Mustard seeds 1 tsp
Methi seeds a pinch
Red chilli slits of 4 nos
Place a kadai on the stove,add 2 tbsp of oil to it.
After the oil is heated add mustard seeds ,methi seeds,redchilli slits,and after they pop up ,add aakakarakaya pieces and onion pieces together and saute well..After they are fried to a little brown and onion pieces turn transculent,
then add the prepared tamarind juice in the same kadai. .Add
green chilli slits,jaggery or sugar,and let all the items boil together.After they are boiled add salt.Lastly add 1 cup of water to the rice flour,mix well without lumps,and add the water to the kadai..Let it boil in low flame for about 5 mins.It will bind and gives thickness to pulusu.Transfer into a serving bowl and serve hot..Ideal with hot rice with a dallop of ghee..

U can add jaggery or red or green chillies and salt as per ur taste..

Wednesday, July 28, 2010


For tomato bajji the recipe is the same as we do it for normal bajji.But instead of aratikaya or aloo slices i used the whole tomato .And moreover the batter we use for this tomato bajji should be thicker than we use for aratikaya bajji.
A  half tsp of chilli powder can be added to the batter.
Besan powder 1 cup
Rice flour 1/4 cup
redchilli powder 1 tsp
soda bi carb a pinch
Tomatoes should be firm and well washed
Mix all these materials in a bowl and add water in low quantities.The bajji batter should be thick just like idli batter.If reqd add 1 tbsp more,water.
Now place oil in a kadai for deep frying,after the oil gets hot, and ready for deep frying.Then dip tomatoes one by one in the batter,and place in the kadai of hot oil slowly.Deep fry till brown in med heat,and slowly place on a tissue paper.
After preparing tomato bajjis,let them cool a bit,and slowly cut into half with the ends intact,and slowly stuff chopped onion mixture.
For stuffing onion pieces ,chop finely onion into small pieces,add chilli powder,salt and lime juice and stuff it.

Tuesday, July 27, 2010


The easiest chhappathi ki sabji,which even children like to have with chhappathi or puri,is given here.
Besan powder 1/2 cup
Chopped aloo 2 nos
Chopped onion 1/2 cup
Oil 2 spoons
Mustard  seeds 1/2 tsp
Jeera 1/2 tsp
Red chilli 1
Green chilli 2 nos
Curry leaves
Haldhi a pinch
Place a pan on the stove ,add oil to it.
After heating,add mustard seeds and jeera,after spluttering add red and green chilli pieces ,curry leaves , then onion pieces ,lastly aloo pieces,saute it .
Now add water(1 cup),let it cook for 5 mins.
Then after 5 mins, add water (2  cups) to 1/2 cup besan powder,and  mix well.
Ilike the consistancy of the curry to be soft and loosen thats why i add 2 cups.
Then add the besan water to the aloo mixture and cook in low flame.
See that the bottom of the curry wont turn black,stir it for every 3 mins.
Like wise cook till the aloo piece is cooked.Lastly add salt.Transfer in to a serving bowl,and serve hot with rotis,phulkas or puris.
Children and even elders  like this as it is not spicy,and it is soft.

Monday, July 26, 2010


When cooked rice is left over,then u can plan this variety of dish
 which is damn easier..And these pakodas are crispy and tasty ,no body can make it out that these are made with cooked rice until unless u tell them.
Cooked rice-1 cup
Besan powder-1 cup
Onion (chopped finely)1/2 cup
Ginger paste-1 tsp
ginger chopped pieces 1 tsp
Amchur 1 tsp
Chilli powder1 tsp
Garam masala powder 1/2 tsp
Corriander leaves a few
Green chilli 1/2 tsp
small slits or paste
Aloo 1/2 cup mashed
Aloo 2 nos finely chopped
Oil for deep frying
Place all the materials in a bowl.Mix well,if it is tight and not soft
add a little a few tsp of water and mix well in to a paste.
Make rounds of medium size,and press a little with the fingers like wada.
Place in the oil and deep fry till brown.
Serve hot with ginger chutney or tomato sauce..

Saturday, July 24, 2010


Again this is a curry ideal for rotis and chhappathis.
Capsicum chopped pieces 1 cup
Aloo peeled and chopped into pieces1 cup
Tomato pieces 1 cup
Onion chopped pieces 1 cup
Dhania jeera powder 1 tsp
Red chilli powder 1 tsp
Green chilli 2 nos .slits.
Corn flour 2 tsp
Oil 2 tbsp
Mustard seeds 1/2 tsp
Channa & urad daals 1/2 tsp each
Jeera 1/4 th tsp
Red chilli .1 no. slits.
Place a pan on the stove add 2 tbsp oil,and after heating add channa,urad daals,mustard and jeera,redchilli slits and saute well.
Then add onion pieces fry till transculent next add chopped pieces of aloo, tomato,capsicum ,and cook in a low temp.If u want u can add 1/2 cup of water,and when it is half cooked add chilli and dhania jeera powder,and lastly salt.Finally add 2 tbsp of corn flour to which 1/2 cup of water is added,its used to bind well.Mix well,switch off after it is done.Garnish with kothmeer before serving with rotis or chhappathis...

Friday, July 23, 2010


This is also a very simple and easy dish made during fastings ,saturdays etc.
Rice ravva -2 cups
Water-4 cups
Lime juice of 2 limes
Citric acid crystals 1/2 tsp
(dissolve 1/2 tsp citric acid
crystals in 2 tbsp of water)
3 to 4 tbsp oil
Mustard seeds 1/2 tsp
urad daal 1/2 tsp
Channa daal 1 spoon
Ground nuts 1/4 cup
Jeera a pinch
Red chillies 2 nos(slits)
Green chillies 4 nos(slits)
Hing a pinch
Haldhi 1/4 tsp
Curry leaves a few
Place a pan on the stove ,add water and let it boil.After the boiling starts add 1/2 tsp and salt to the water.Turn the stove to low flame.Next add 2 cups of  the rice ravva slowly to the water without forming lumps.Then cover the pan  with a lid.Stir atleast 2 to 3 times in between.After 2 to 3 min switch off the stove.Let it cool and settle atleast for half an hour.
Next place a kadai on the stove, add 3 tbsp oil to it.After it is heated,turn the stove to med heat and  add channa daal, urad daal,ground nuts and redchilli slits and mix well.Fry them , next add mustard seeds,jeera,and green chilli slits,haldhi ,hing and lastly curry leaves.Saute well and when it is done swich off the stove.Let it cool.
Meanwhile in a flat bottomed basin(vessel),place the cooked rice ravva mixture and spread it ,add 1 tsp of oil,haldhi and salt and mix evenly.Beware of it,if u spread  hurriedly it will be mashed and turn into a paste.Then  add the prepared seasoning and mix well.Lastly add lime juice and mix well.Dont mix entire juice of 2 limes at a time.Mix half of the juice,taste it then if u want more sourness add a little more.Also taste for salt,if u requie more salt then add a bit more..
Serve in a serving dish..Not only in the home but this dish is ideal for even  picnics or kitty parties..It can be also prepared when doing prasadams.
When u dont have lemons handy in the home,u can do this with citric acid crystals..and use the citric acid water just like lime juice.

Thursday, July 22, 2010


Semya Upmaravva -Payasam
The festive season has started form this day,THOLI EKADASI..Ladies will be busy from now onwards because this is the day from which poojalu vrathalu and pandagalu are started.Sravana sukravarm, Sravana mangala varam,Vinayaka chaturdhi,Dassara,Divali etc etc.
For diet conscious and those who do upavasams(fasting)here is a small variety of prasadam which can be done easily..
Semya-1 glass
Upma ravva-3/4 th glass
Sugar -1 to 1 1/2 glass
Milk -1 1/2 glass to 2 glasses
Water 2 1/2 glasses
Ghee-1/2 glass
If u r not diet conscious u can use upto 1 glass
Elaichi powder a pinch
Cashews ,raisins -a few
Should be fried till brown in a tsp of ghee.
Place a pan on the stove add 1 tsp of ghee and roast semya till brown,remove the semya in to one bowl.Next again place the pan add 1tsp of ghee and roast ravva till a little brown,then remove in to another dish..
Now place the same pan on the stove and add water,when it starts boiling then add semya to the water and cook slowly in low temp,after it is cooked for 10 to 15 mins in low temp,then add the milk to this semya mixture.Coz semya needs more time to be cooked.
When it starts boiling slowly add roasted ravva and mix well.While mixing add sugar,and let it cook in low temp.Lastly add ghee and elaichi powder,and fried cashews and raisins.
Let it simmer,and switch off after it is done.The consistancy of this prasadam is semi solid and soft.
This is the normal method.Normal people can use a little more sugar,milk and ghee .But diabetics u can do prasadam by still lowering the usage of sugar and ghee .You can  offer this prasadam in your puja,and replace the meals in your Ekadasi upavasam(fasting).

Wednesday, July 21, 2010


Aratikaya bajji,is also a favourite snack of most of the people .It is a safe snack when prepared occassionally in home,which is liked by children very much..Moreover being a rainy season every body crave for some hot snack at tea time..

Besan flour 1 cup
Rice flour 2 tbsp
Eating soda a pinch
Aratikaya (round thin slices)
(Raw banana is peeled off and sliced
in to thin rounds as we do for chips)
Oil for deep frying
Mix besan powder along with rice flour ,salt and soda .Now pour water in the
mixture and mix well ,the batter should be thick in consistancy.
Place a pan with oil on the stove,and after the oil is heated,now dip the banana slices in the batter ,and place them in the hot oil one by one.At a time 6 to 8 bajjis can be fried depending on the size of the pan.Deep fry till brown colour and remove them and place on a tissue paper.
If u like u can eat away with some chutney or tomato sauce.Where as if u want to stuff onion just like the bajji in chat bhandars,then u can stuff in this manner.
For stuffing:
Finely chopped onion pieces 1 cup
Red chilli powder 1/4 th tsp
Lime juice 1 tsp
kothmeer a few leaves
Cut prepared bajji in to half(dont seperate it in to 2 halves)
Then stuff onion mixture in to it and place in a bowl.Like wise stuff  the onion mixture in to the bajjis and serve them..It will be as good as u found in chatbhandars..
This dish is straightly from my sister padmapriyas kitchen

Tuesday, July 20, 2010


Potlakaya perugu pachhadi:
Potlakaya  1 cup
(finely chopped pieces)
Curds 2 cups
( fresh curds made of 3% milk)
Oil 1 to 2 tbsp
Mustard seeds 1 tsp
Methi a pinch
Red chillies 2 nos(slits)
Green chillies 4 to 5 nos(slits)
Curry leaves
Hing a pinch
Chop potlakaya(snake gourd) into small pieces .Place a pan on the stove add 1/2 tbsp of oil and after heating add chopped potlakaya pieces and saute well in  low temp with a lid on it .It will take above 10 mins to cook itself  in water vapour.
After the vegetable  pieces are cooked and become tender switch off the stove and keep aside.
Next place a pan with remaining oil for seasoning , and add mustard seeds,methi and redchilli slits ,hing ,and haldhi ,saute well.Next add green chilli slits and curry leaves ,mix well,switch off the stove after it is done.Let it cool.
After it is cooled,add the seasoning and the vegetable potlakaya mixture in the curds.Mix well,and add kothmeer if u like it.It can be a side dish..Serve with white rice,it tastes yummy..

From the kitchen of
my co-sister Sarada.A.



Corn 1 cup
(mokka jonna ginjalu)
Chopped onion 1/2 cup
Green chilli & ginger paste  1tsp
Kothmeer chopped 2 tbsp
Curry leaves chopped 1 tbsp
Jeera 1/4 tsp
Redchilli powder 1/2 tsp
Dhania powder 1/2 tsp
Corn flour 1 tbsp
Oil for deep frying
Soak corn in hot water for 4 hrs.Then after 4 hrs wash well and grind it in to a coarse paste.Next add chopped onion,green chilli paste,salt,redchilli powder,chopped karvepaku and kothmeer,jeera dhania powder,and corn flour.Mix all the ingredients well.Add a little water and mix in to a dough.
Make small to med size rounds and press a little like wada.
Place a pan with oil,and after heating ,place 5 to 6 vadas at a time in the oil and deep fry till brown. Serve hot with any chutney or u can eat like them as it is.Wow..a nice aroma while eating..

Monday, July 19, 2010


Every one like this recipe much,in the evenings when we see near chatbhandars,they are overcrowded by people eating paani puris etc etc..I like the dish,but donno how safe is the paani he gives with the puris.Thanks all TV relaying stations who are relaying cookery related half an hour programmes ,relaying new varieties and various dishes by chefs,competitively..So this is the recipe i got it from the tv..Just try it,its yummy surely u will have a hygenical and safe paani puri at tea time..
Materials :

For puris:
1 cup maidha
3/4 cup upma ravva
oil 1 tsp
Add water and knead the dough as for we do for chhappathis and set aside..
For deep  frying puris Oil 200 gms

For paani:
1/2 litre filtered water
Tamarind- size of a big lime
Red chilli powder 1/2 to 3/4 tsp
Chaat masaala 1 tsp
Finely chopped onion 1/2 cup
Pepper powder 1/2 tsp
Jaggery or sugar
as per your sweetness
Mint,green chilli,corriander leaves paste 3/4 tbsp
to 1 tbsp
Finely chopped tomato1/2 cup

For curry:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Jeera 1/2 tsp
Boiled and mashed aloo 1/2 cup
Cooked green peas 1/2 cup
Dhania powder 1/2  tsp
Kothmeer finely chopped
Amchur powder 3/4 tsp
Garammasala powder 1/4 th tsp

Mix maidha,and upma ravva with salt and oil,add water and knead well as of puris and keep aside.

Then boil aloo and green peas,peel off aloo and keep aside.
Place a pan on the stove add 2 tbsp oil ,after the oil is heated add mustard and jeera ,after they splutter add mashed aloo and boiled green peas and mix well.
Now add dhania powder,salt,finely chopped kothmeer and amchur and saute well.
Lastly add garam masala powder and mix well,cook in low temp
Switch off after it is done.Keep aside.

Now prepare paani,add 1/2 litre filtered water in to  a vessel.Now add tamarind and extract the juice ,and throw the leftover remnants of tamarind.
Now add salt,chilli powder,chaat masala,finely chopped onion,pepper powder,and 1 tbsp paste of mint,green chilli and jaggery or sugar, kothmeer leaves to the water and mix well.Lastly add finely chopped tomato pieces ,and keep aside.

Now take a big size ball of puri batter,and make a big size of chhappathi.And with a small sharp edged steel glass cut the prepared chhapathi  into small rounds .And keep a kadai with oil for deep frying and fry small puris ,and keep aside

.Now take off  a small portion on one side of the puri and stuff the curry (1/2 tsp)in to the puri and pour 1 tsp paani in to it.Now to enjoy the taste of it,put the small puri with curry and paani into ur mouth and enjoy the taste..

Sunday, July 18, 2010


A dish which can be made easily within miutes,and served.
Oil 3 tbsp
Finely chopped onions 1/2 cup
Green mirchi( slits) 2 nos
Garlic 5 nos finely chopped
Green peas 1/2 cup
Carrot slits 1/2 cup
Capsicum 1/2 cup finely chopped
Boiled baby corn pieces 1/2 cup
(chop baby corn ,green peas,carrot slits
& boil a little till tender)
Ajinamoto a pinch
White pepper 1/4 th  tsp
Chilli sauce 1/2 tspto 1 tsp
as per ur choice
Tomato sauce 1/2 tsp to 1 tsp
Vinegar 1/2 tsp
Soya sauce only 1/2 tsp
Food colour optional
Cooked basmathi rice 1 cup
Place a pan on the stove, add 3 tbsp oil to it,after heating ,add onion pieces and fry,then add 2 red mirchi (slits),2 green chilli(slits),and garlic and saute well for 3 mins .Then add boiled green peas,carrot slits,boiled baby corn pieces,salt and ajinamoto,and chopped capsicum pieces and  fry well.Then add white pepper,
chilli sauce,,tomato sauce,vinegar,soyasauce,and food colour(optional).This is fried in med to high flame.Then lastly add cooked rice and mix well.Swicth off after 2 to 3 mins.Baby corn fried rice is ready to serve.No need of raitha.

Thursday, July 15, 2010



When you are disturbed and out of moods ,a bit of change in your routine is required..Coz mental happiness increases the physical beauty in a person.
  • Minimise starchy foods ,carbohydrates in your intake of food.
  • Start body exercise.
  • Go for a dayout with your family and children.
  • Eat your favourite  foods and your choice of menu from your near and dear.
  • Listen to your favourite music and start reading  your favourite book
  • Go for a picnic or short vacation
  • See your family  photo album and recollect the memories
  • Have a chat with your friends.
  • Purchase a dress which you are longing to purchase and wear it.
  • Try to have a full sleep of 7  hrs without any disturbances.
  • Donot worry over the past and think about the future,be in present.
  • Try to help others.Helping those who  are in need gives mental happiness.
  • Daily do exercise,keeping body in fit not only gives health but also increase mental peace.
  • Practise meditation and breathing techniques.
  • Pray god daily ,this improves mental happiness.
  • Be a nature lover,which increases mental happiness.
  • Make it a habbit to listen good music which is soothing,and read good books.
  • Be happy,coz u look beautiful when u are HAPPY..

Tuesday, July 13, 2010


This is the continuation for sri vishnu sahasram slokas in day to day life--
11...To prevent bad dreams---
Utharano dushkritiha punyoo duswapna nashanaha|
Veeraha rakshana santho jeevanam paryavasthithaha|| (99 sloka)

12...To eradicate papams-----
Athmayoni swayam jaatho vaikhaana ssamagayanaha|
Devakee nandanaha srashtaa kshiteeshah  papa nashanaha||(106 sloka)

13...For auspiciousness-----
Sana thsanathanathamaha kapilaha kapirvyaha|
Svasthidah swasthikrith swasthi swasthibhuk swasthidakshinaha||(96 sloka)

14...To conquer the fear of the death-----
Vaikuntah purushaha  pranah pranadah  pranavah prithuhu|
Hiranya gharbha sshathrugno vyaptho vayuradhoshajhaha||(44 sloka)

15...To attain mokshah------
Sadgathih satkrithih sathha sadbhoothi satparaayanaha |
Suraseno yadhushreshtah sannivasa ssuyamunaha||(75 sloka)

16...To excell in studies------
Sarvaga sarvavidhbhanuh vishvakseno janardhanaha|
Vedo vedavidhavyango vedaango vedavidh kavihi||(14 sloka)

17...To be free from diseases------
Savyasthavapriya sthothram sthutha sthotha rana priyaha|
Poornah poorayitha punyah punyah-keerthir anamayaha||(73 sloka)

18...To develop intuition------
Mahabuddhir mahaveeryo maha shakthir maha dhyuthihi|
Anirdeshyavapu  shreeman ameyathma mahadridhruth||(19 sloka)

19...For general welfare------
Anivarthee nivruthathmah samkshethpa kshema krith shivaha|
Srivathsavakshah srivasah sripathih srimatham varah||(64 sloka)

20...To get rid of anger,bad thoughts,greed --slokam 16 in phalasruthi----
Na kroddho nacha mathsaryam nalobho naashubhamathihi
Bhavanthi krith punyanam bhakthanaam purushothhamae..

Recite these slokas 108 times according to your wantings.After reciting vishnu sahasram
one time,then recite these slokas ..You may do these recitations of slokas when u r working also
if u dont have time...Try any one sloka, and do for 41 days,you will notice the change.

Monday, July 12, 2010


This one can be had as a tiffin and is identical to upma.
Can be had as a tiffin while fasting,doing upavasam.
This one is prepared  more especially in villages.
Rice ravva 1 cup
Grated raw coconut 2 tbsp
Yellow moong dal 2 tbsp
Oil 2 tbsp or 3 tbsp
Water 3 cups
Urad daal 1 tsp
Channa daal 1 tsp
Mustard seeds 1/2 tsp
Jeera 1/4 tsp
Curry leaves a few
Green chillies (slits)- 4 to 5 nos
Ginger 1" pice (slits)
Place a pan on the stove add 2 tbsp (if u are not calorie conscious add 3 to 3 1/2 tbsp of oil),after heating add channa, and urad daals,and mustard seeds,after they splutter saute for 2 to 3 min.
Then add green chilli slits  and ginger slits and saute well on low temp..
Now add water , and   add grated coconut,washed yellow moong daal.
 And  when the water started boiling ,add salt.
Then slowly add the rice ravva slowly,without forming lumps.
Mix well,cover with a lid.
Let it cook in sim.
Stir once or twice in between.
Switch off the stove.Serve hot with chutney.
Safe and a healthy one.



Cracked Wheat ravva 1 cup
Ghee 1 1/2 cup
Jaggery 1 1/2 cups
Milk 2 cups
Water 4 cups
Cashew nuts a few
Almonds a few
Raisins a few
Place a pan on the stove and add 1 tbsp of ghee and fry almonds,raisins and cashews seperately one by one and keep aside.
Fry wheat ravva in 1 tbsp ghee in a low temp.
Add  water ,and milk and boil them along with ravva,stirring continuosly for every 3 to 4 mins.
Cook it until it is cooked
Meanwhile add jaggery and 1/2 cup water and prepare a syrup.
The consistancy of the syrup should be low to medium.
Then mix both syrup and the ravva mixture,and cook in a low temp.
Slowly add ghee continuosly stirring it in a low temp and simmer it..
Add fried raisins and cashews now.
The cooked prasadam will leave the sides.
Then switch off.
Avery rich food full of ghee.
Beware of this high caloried sweet, for those who are Calorie conscious .

If sugar is added instead of jaggery,then the colour of the prasadam will be in a lighter shade , which can be normally made in homes.
Almonds using is optional but many people use only cardamom ,and cashew and raisins.


A dish which can be prepared in 15 minutes.
Rice flour 2 cups
Maidha 1 tbsp
Green chilli paste 1/2 tsp
Ginger paste 1/2 tsp
Finely chopped onion 2 tbsp
Red chilli powder 1/2 tsp
Curry leaves chopped a few
Corriander leaves a few
Oil for deep frying
Mix 2 cups of rice flour, with maidha,salt,grrenchillie ,ginger pastes, onion pieces, red chilli powder, a few crushed curry and corriander leaves.
Mix all the ingredients well add luke warm  water in small quantities ,and mix like chappathi flour.
Make small rounds and press each round a little just like vada.
Deep fry in the oil till brown,and place them in a tissue paper.
Then serve them hot with tomato sauce or any chutney.
Crispy and healthy ..

Thursday, July 8, 2010


Basmathi rice-1 cup
Oil-50 gms

according to ur choice
Biryani leaf
Green peas 1/2 cup
Carrot slices 1 cup
Aloo 2 nos
Green mirchi 4 nos
Ginger paste 1 tsp
Dhania jeera powder 1 tsp
Chopped capsicum pieces 2 cups
Chopped onion pieces 1 cup
Onion paste 2 tbsp
Pudina leaves
Place a pan on the stove,add oil to it.After heating,add chopped onion then saute for a while,after the onion pieces turn brown add aloo,green peas, carrots, then add biryani leaf,cloves ,cinnamon,onion paste,ginger paste,green chillies and dhania jeera powder,and fry in low temp.Lastly add chopped capsicum and fry for 2 mins.Now  add washed basmathi rice and fry for a moment,then add water and salt and cook till done.After it is half cooked add mint and corriander leaves and mix well.
Serve hot with raitha or mixed veg curry.Iexperimented this with a very few alterations after listening it from one of my friend..

Monday, July 5, 2010


In vishnu sahasranamam there are a few slokas which can be read daily to attain a few solutions to the problems.Daily after bath ,pooja,recite vishnu sahasranamam once,then recite the sloka according to your needs and problems,  for 108 times.Or you can recite this even in evening time .

---1.To attain imperishable wealth:------
Vistharaha sthavara sthannuhu pramanam beejamavyayam|
Arthonartho mahakosho maha bhogho mahar dhanaha||
(46 th sloka of vishnu sahasram)

---2.To get rid of danger:------
Sahasrarchi ssapthajihvaha ssapthaidha ssaptha vahanaha|
Amoorthiranagho chinthyo bhayakrith bhaya nashanaha||
(89 th sloka)

---3. For higher promotions and positions in job:------
Vyavasaayo vyavasthana samsthana sthanadho dhruvaha|
Parardhi hi paramasprushtaha thushtaha ppushtashubbekshanaha||
(42 sloka)

---4. For emotional upliftment:-----
Vedhyo vaidhya ssadha yogi veeraha madhavo madhuhu|
Athindriyo mahamayo mahotsaho mahabalaha ||
(18 th sloka)

---5.  For karya sidhhi:---
Assankhyeyo prameyathma vishishta sshishtakruchhuchihi|
Sidharthaha sidhhasankalpa sidhidha  ssidhisadhanaha||
(27 th sloka)

---6 . To get married---
Bhuthabhavya  bhavannadha ha pavanaha pavanonalaha|
Kamaha kamakrthkanthaha kamaha kamapradhaha prabhuhu||
(32 rd sloka)

---7.To be relieved from eye problems---
Agranneergramanee sreeman nyayo netha sameeranaha|
Sahasra mmurtha vishvathma sahasrakshaha sahasrapath||
(24 th sloka)

---8.To defeat enemies---
Sulabha suvratha ssidhaha sathruji cchhathruthapanaha|
Nyagrodhodhumbaro shvathaha chanurandhra nishudhanaha||
(88 th sloka)

---9.To get comforts---
Ajo maharhaha svabhavyo jithamithra pramodhanaha|
Anando nandano nandhaha sathyadharma thrivikramaha||
(56 th sloka)

---10.To get over tough times---
Udheernassarvathashchakshuhu aneesa sashvathaha sthiraha|
Bhushayo bhushano bhuthihi vishoka shoka nashanaha||
(67 th sloka)

 To be contd:

  • Sunday, July 4, 2010


    Monsoon period,Every one should take care in  this season.A wet season,the moisture ,rains make hell in the kitchen with inconvenient and intolerable smell.But by following some precautions we can avoid them.
    • The kitchen platform should be cleaned by a towel dipped in soap water,or else the oil and greasy marks will  be left there itself.Then the flies and mosquitoes problem will also be solved  .
    • Wash the napkins used in kitchen in hot soapy water frequently.The sink in the kitchen should be cleaned daily without fail.
    • Kitchen  windows and almirahs ,should also be cleaned with a cloth.They should be cleaned thoroughly and out of moisture.The oven ,fridge, grinder etc electric appliances should be cleaned with a dry cloth.
    • Open the windoors and doors of the kitchen for sometime in the morning time,fresh air passes through the room.
    Tips to be followed:
    • When fries and spicy items are prepared ,and the kitchen is full of smoke and spicy odour,then place  pieces of apple and pour a few drops of hot oil,then a nice fragrance will be circulated throughout the kitchen.
    • Boil a few lemon rinds in a bowl of water without keeping a lid on it.When the water starts boiling a nice aroma will be circulated and linger in the kitchen.
    • Place cardamom,cloves  or cinnamon stick in a bowl of water and boil it.A good aroma  will be passed in the kitchen.
    • Place a scented agarbathi after the cooking is completed,it gives and circulates the whole house.


    This is a curry made of capsicum in a tawa,very well goes with naans, rotis,phulks,puris and also bread toasts.I t takes hardly 15 min to complete the curry.
    Chopped capsicum-2 to 3 cups
    (Here i used 1 yello capsicum &
    1 green capsicum)
    Boiled aloo- 2 nos
    Aloo should be boiled ,peeled & mashed
    Green mirchi 3 nos
    Dhania powder 1 tsp
    Jeera powder 1/2 tsp
    Red chilli powder-1 tsp
    Amchur-powder 1 tsp
    Jeera a pinch
    Haldhi a pinch
    Corriander leaves a few
    Place a TAWA on the stove add 2 tbsp oil to it.After the oil is heated add jeera and haldhi,then add chopped capsicum pieces, keep the stove in low flame,saute well ,and cover the tawa with a lid.After 3 min remove lid,mix well add salt,and again cover the lid.Again after 3 min remove the lid ,and saute,now add mashed aloo,green mirchi slits,mashed aloo,a little water and mix well.After 5 min add dhaniya powder ,jeera powder,chilli powder and amchur powder,and kothmeer and mix well.Now cover with lid ,and cook in low flame.After 5 minutes  switch off the stove,and let it remain with  the lid on.
    After 15 mins transfer the curry into a bowl and garnish with corriander leaves.Serve with rotis or naans.

    Source:From my daughter  -RathnaSri's kitchen.


    Cabbage curry in a very simple and easy way,a recipe from traditional background without garlic and spices,its done in both my mothers house and inlaws house.
    Even children eat this without doing fuss as it is a curry without spices.Acidic persons and also old family members opt this as it is not hot and spicy .After a hot and spicy dished meals in week ends the tummy can be given rest with simple curry as such.
    Chopped cabbage 4 cups
    Haldhi a pinch
    Urad dal 1 tsp
    Channa daal 1 tsp
    Red chillies 2 nos
    Green chillies 2 to 3 nos
    Curry leaves a few
    Grated raw coconut 1/2 cup
    Boil  the chopped cabbage with water ,add salt ,after it is cooked,drain all  the excess water and keep aside.
    Place a pan on the stove,add oil to it,and add seasoning,urad and channa daals,green and redchillies slits,hing and curry leaves,saute well,after they pop,add the boiled & drained cabbage pieces,and mix well.
    Swich off the stove,and after cooling sprinkle the grated raw coconut.It is ready to eat.It wont stay for a longer time due to grated raw coconut..Immediately after preparing you have to consume it within 3 to 4 hours.Ideal with rice.Generally doctors recommend to eat more curry in each meal,this variety can be had as such.Rich in fibre.


    A favourites of andhras,kandi pappu pachhadi is a tasty variety .Rich in proteins turdaal can be had in this way also,and one can avoid eating  plain daal daily,and this is a substitute ,it will be very tasty in hot rice with ghee.
    Turdaal -1 cup
    Tamarind paste 1 spoon
    Lime size Tamarind
    For seasoning:
    Urad daal 1/2 tsp
    Jeera 1/2 tsp
    Red mirchi 6nos
    Reduce or increas as per ur choice
    Garlic a few pods
    Oil 1 tbsp
    Dry roast turdaal in a pan,till it is  medium brown in colour.Transfer it into  another bowl,and wash 3 to 4 times after cooling,keep it aside..
    In the meanwhile prepare seasoning, add 1 tbsp of oil in a pan and add urad daal,redchillies,jeera and garlic pods.Switch off the fire after it is done.
    Now place the the redchillies from the seasoning into  a grinder,add tamarind to it and grind it,in to a paste,next add roasted and  washed turdaal in to the grinder and ,grind it by adding water slowly in small quantities.It will require water to form into a paste,dont add whole water at a time.Lastly add a few garlic pods and salt mix and grind well.Remove in to a bowl and garnish with seasoning and a little bit of garlic and red chillies.It will be more tastier if  this chutney if made in a big mortar and pestle (rubbu rolu).
    I learnt it from my friend Mrs.Indira gautam of Vizag.




    Green peas 1/2 cup
     (boiled and made in to a paste )
    Paneer small cubes 1cup
    ( fried till light brown in a little oil)
    Chopped onion2 cups
    (Half quantity should be made in to a paste)
    Tomato puree 1/2 cup
    Amchur powder 1 tsp
    Ginger garlic paste 1 tsp
    Ginger paste
    (If u r allergic to garlic smell)
    Cashewnuts,poppy seeds
    made in to paste-1/2 cup

    Chilli powder 1 tsp
    Dhaniya jeera powder 1 tsp
    Garam masala 1 tsp
    Oil 2 to 3  tbsp


    Place a pan add 3 tbsp of oil,add 1 cup of chopped onion and fry in low temp.Then  after 3 min add  onion paste,and fry then add ginger garlic paste,and saute it,now add tomato puree and boiled green peas paste,and cashew poppy seeds paste,mix well and cook with 1/2 cup of water.Then add dhaniya, chilli , jeera powder ,garam masala powder and  saute well .Cook for 10  min.
    Lastly add paneer cubes mix well.Let it simmer with a lid for 5 min in low temp and switch off.
    Goes well with rotis ,naans,chhappathis and also rice.

    Thursday, July 1, 2010


    Urad daal-1 cup
    Rice-2 cups
    Channa daal or Tur daal-1/4 th cup
    Methi seeds-2 tsp
    Method:Wash well and soak urad daal,channa or tur daal,in one bowl.Soak rice and methi seeds in another bowl.After 6 hours of soaking,wet grind the daals along with rice in to a paste.Add salt.Let it ferment for 6 to 8 hours.Store in fridge.
    When u are preparing uthappams,Place tawa on the stove,after the tawa is heated add 2 tsp of oil and add 2 cups of flour.Do not spread the batter.It should be thick in size.Sprinkle jeera,ginger and green chilli slits.add 1 to 2 tsp oil.Let the flame be in medium heat,after it is done,turn back side,add another half tsp oil,and remove from tawa after 2 to 3 min.
    Adjust the flame from low to med or med to low according to your expertisation in making dosa.Serve with chutney or tomato sauce.Or if u dont have chutney also,woh bina chutney bhi chalega,because of ginger and green chilli pieces.
    This is a item i used to eat weekly 3 times before going to college,which my mom learnt from our neighbours Tamilian Mami in the time of  my education..



    Main door or main entrance is given a top priority in fengshui,as this is considered as "The mouth of CHI" .If the main door is placed in exact position,good luck follows ,according to fengshui.There are a few points to be considered with main door in fengshui.
    • The size of the main door should be neither too big nor too small.
    • The maindoor should be kept absolutely clean,without dust or cobwebs.It should be in a good condition without any breaks or damages,should be free of repairs.
    • Try to avoid branches of trees or plants of nearby  passage,obstructing the path while passing by.
    • It should be exposed to natural  day light and in the nights by switching artificial bulb lights.
    • It should be  stronger ,and made of wood,and should be opened towards inside.
    • The main door should have a protective  and safe roof on it.
    • The main door should have two leaves and it should not be a single large door.
    • It should not be under a bath  room or toilet.
    • It should be in a personal fortunate direction of the house owner.
    • And also it should face your personal fortunate direction.
    • The main door should not face any water tank,or electric pole.
    • It should not be in the opposite of a tree.
    • It should not face a temple,or stove,or stair case,or neighbours door or gate.
    But there are some remedies for major  things in fengshui.
    • Place flowering plants on the sides of the main entrance.
    • Place a bagua yanthram  outside on the  main door.
    • Affix automatic door closer ,if you have a bathroom opposite to your main entrance.
    • If you have a wall opposite to your main entrance,place a painting on the wall.
    • If you have a stair case in front of your main entrance,increase the sill(inti gadapa) of your main entrance to a feet.
    • If you have a lift opposite to your main door,place a convex mirror in the centre  of your maindoor , out side.
    • Slippers and broom sticks should never be kept near main door.Keep your slippers  very far from main door,on a stand.You can check from other posts of fengshui where the slippers are to be kept.
    So for every house a main door is the most important of all.According to fengshui ,the energy nourisher ,good luck CHI enters your home only through main entrance.And it travels all your house from that place.Thats why for proper distribution of good positive energy the main entrance should not only should be placed in a proper  place but also should be in a correct direction.

    Collection from magazines.


    Chopped cabbage 2 large cups
                                                               Tomatoes Finely chopped-2 no.s
                                                               Salt(To taste)
                                                               Dhania powder - 1 tsp
                                                              Chillie powder -1tsp
                                                             Ginger Finely chopped
                                                             Urad daal-1/2 tsp
                                                             Chana Dal- 1/2 tsp
                                                             Mustard Seeds-3/4tsp
                                                              Jeera-3/4 tsp 
    • Place a kadai on the stove and add 2 tbsp oil,after heating add urad dal,chana dal, mustard seeds, Jeera and Ginger. 
    • After spluttering,add  chopped cabbage and close the lid.Let it cook in low flame with a lid on it( Generally if you add salt to it and close the lid it will give out enough water to cook. You neednot add extra water.)
    • After it is half cooked add dhania powder, jeera powder and chilli powder, tomato pieces.
    • After tomato and cabbage is fully cooked, Open the lid and cook for 2 mins,so that extra water is evaporated.
    • Switch it full when it is fully done.
    Very ideal for rotis &rice.
    Source-My daughter Sris kitchen.



    Mixed Vegetables Packet(Carrots, peas, Beans, Cauliflower, Lima beans)- 1
    Onion- 1
    Potatoes- 3[Boil it seperately/ microwave for 10-15 mins and mash it]
    Ginger-Garlic Paste-1 spn
    Cardamoms-3 no.s
    Cinamon stick- 1 inch
    Dhania powder- 2 Tb spn
    Jeera powder- 1 1/2 Tb spn
    Garam Masala powder- 2 Tb spn
    Pepper- 1/4 Tb spn
    Turmeric - 1/8 Tb spn
    Amchur(Dry Mango powder)- 1/4 Tbspn(Optional)
    Salt (As per taste)
    Red chilli powder- 1/2 Tb spn
    Sugar- 3/4 Tb spn
    Coriander Leaves- For Garnishing
    Lemon juice-1 Tbspn(optional)

    • Half boil the vegetables(either in microwave or outside on the gas) and keep it aside.
    • Take some oil into the pan and fry cardmom, cinamon stick until you get nice aroma.
    • Then put chopped onion into it fry for 3 mins and also add ginger garlic paste. Fry onions until they are translucent.
    • Now add chopped tomatoes into it and cook until they are soft. And then add the vegetables and also add boiled and mashed potatoes into it. 
    • Add all the other ingredients except lemon juice and coriander leaves into it.(Dhania, Jeera, Garam masala powders,pepper,turmeric, amchur,salt,sugar,redchilli powder).
    • Adjust water for the right consistency and let it cook.
    • When it is cooked and when you just above to switch it off add the lemon juice into it.
    • After switching off the stove, add coriander leaves .

    This can be taken with rice/ roti's.
    A dish from Sris kitchen.



    Potato/Aloo- 5 no.s
    Spinach - 1 Cup
    Onion(Medium)-1 no.(Finely chopped)
    Jeera- 1 Tbspn
    Garlic- 2-3 pods(Finely chopped)
    Ginger-2" piece(Finely chopped)
    Red chilli powder-3/4 Tbspn
    Dhania powder-3/4 Tbspn
    Garam Masala powder-1/2 Tbspn
    Sugar-1/4 Tbspn


    • First peel off potato skins cut into pieces and boil them and keep aside.
    • Now take some oil into kadai and put jeera ,ginger & garlic pieces. When it is fried, add onions pieces and fry until it is golden brown. Now add spinach into it and cook with the closed lid.
    • After it is almost cooked and the boiled potato pieces, and also add all the spices into it (Red chilli powder, dhania powder, garam masala powder,sugar,salt) and mix everything and let it cook for 5 more minutes.
    • Switch off the stove when it is done.
    Now serve this curry with hot chappatis.
    This recipe is quite new to me,and i got it from my daughter Rathnasris kitchen.



    Red Capscicum-2 no.s
    Onion- 1/2
    Red Mirchi- 7 -8 no.s
    Peanuts(/urad dal if health conscious)- 1 Handfull
    Jeera-1 Tb spn
    Dhaniya- 1 Tbspn
    Tamarind- Small Lemon size
    Salt to taste


    • Firstly roast peanuts and keep aside
    • Now take some oil into the pan and add Jeera, Dhaniya, Red mirchi. After frying for 2 mins add onion pieces.
    • Now add peanuts and red capscicum pieces(Don't add seeds of red capscicum) into it.
    • Let it cook until soft(Keep the lid closed). Before switching off add the salt to taste and washed tamarind into it, So that tamarind will get soft for heat. 
    • Now let it cool down.
    • After it is cooled, grind them and add little water for the desired consitency.
    • Don't make it to watery. Adjust salt if needed.

    Now enjoy the chutney with dosas, idlies, pesarrattu, bajjis.


    Rice-2 cups
    Tur daal-1 cup
    Carrots,Green peas-1 cup
    Tamarind paste-2 tbsp
    Dry coconut-1 tbsp
    Green chillies 2 nos
    Cashew nuts-a few
    Mustard seeds 1 tsp
    Bengal gram 1/2 tsp
    Ghee 1 tbsp
    Oil 1 tbsp
    Curry leaves
    Red chillies 2 nos
    Jeera a pinch
    Methi seeds a pinch
    Haldhi  a pinch
    Cloves 4 nos
    Cinnamon 1/2 "piece
    Pepper 1/4 th tsp
    Black urad daal 1 tbsp
    Bengal gram daal 1 tbsp
    Hing a pinch
    Heat 1 tsp oil and roast all of the materials given above for powder.Dry grind them in to powder.
    • Roast grated coconut into a little bit brown colour.
    • Chop vegetables in to 1" long pieces.
    • Wash the rice well and keep it aside.
    • Boil 6 cups of water,add turdal which is washed and also add washed rice,and along with add vegetables.
    • Cook for 3 whistles in a pressure pan.Then add the bissi bille bath powder,tamarind paste,salt,and roasted grated coconut,into the cooked daal and rice mixture,and keep for 5 min in low flame.Add a little water if needed.
    • Meanwhile heat oil and ghee,in a frying pan, seasoning it  with green chillies,mustard seeds,urad and bengal gram daal,cashewnuts, and lastly curry leaves.And immediately add the seasoning in to the rice mixture and stir well.
    • Remove from fire and serve hot with drizzled ghee on the top.
    Here i added very few cashew but u can add upto 50 gms of cashew.Ialso did not drizzle ghee on the top for garnishing, due to calorie conscious family members.
    This recipe i got it from my mother,she used to make it quite often,we used to call it as Sambhar Sadam.