Thursday, May 19, 2011


A few tips to keep your home clean..
  • Place a few cloves in sugar container to prevent from ants.
  • To store red chillipPowder add tablesalt to it and store.Or else add a small piece of hing and store it.It remains fresh for a long time.
  • To prevent cockroaches in the kitchens and bathrooms sprinkle boric powder in the room corners.
  • Remove stalks from green chillies and store them.They remain fresh for many days.
  • To store corriander leaves and mint leaves for a longer time,wrap in a tissue paper and keep it in fridge.
  • Mix well boric powder in rice,( but wash it well before cooking without forgetting) i myself used to do  that when i purchased in bulk quantities,or if u feel it difficult  place boric powder paper  sachets in rice.Thisway the rice can be stored for a long time.
  • Rasam powder and sambar powder can be stored in airtight containers, in deep freezer of a frost free fridge.They remain for a longer time.
  • Store bread along with the wrapper in freezer /deep freezer.It remains fresh.
  • Store pickles in plastic or glass bottles having plastic lids.They remain fresh.

Monday, May 16, 2011


Pine apple jam ,a favourite of children with bread and rotis are made in a simple and quiet easily manner.
  • Pine apple puree 1 cup..The chopped pine apple pieces are grinded and made into a paste.
  • Sugar 1 to 1 and half cups
  • Ghee 2 tsp
  • Colour optional
  • Take one cup of chopped pineapple pieces,and grind into a paste.
  • Place a microsafe bowl,and add 1 tsp ghee init.Next add pineapple paste and micro high for 2 minutes.
  • Remove putside add sugar,and micro high for 6 minutes.Meanwhile mix thoroughly for every 2 minutes.
  • Remove from microoven and add  1 tsp of ghee,and colour.micro @ 40% 360 for 3 min.
  • Remove and mix well,and lastly micro @ 20% 180,for 2 min.Remove outside and mix well.
  • Totally it takes 13 to 14 minutes ,remove outside mix well and let it cool.
  • Apply to the bread slices after cooling and serve.
  • Store in a container and freeze it in a fridge for further use.


MAMIDIKAYA PULIHORA:Summer..being a season of mangoes,we can do this recipe instantly within half an hour.

  • Rice 2 cups
  • Grated raw mango-1cup
  • Salt to taste
  • Oil 2 to 3 tbsps
  • Mustard seeds 1 spoon
  • Methi seeds1 pinch
  • Red chillies 2 to 3 nos (made into slits)
  • Urad dal 1 spoon
  • Channa daal 1 spoon
  • Cashewnuts or groundnuts-1/2 cup
  • Turmeric powder a little
  • Hing a pinch
  • Curry leaves a few
  • Green chillies 5 to 6 nos -made in to slits
  • Pressure Cook rice first.The rice and water should be in the ratio of 1:2.
  • After done,let it cool.
  • Meanwhile,place a pan on the stove,add oil to it.After the oil is  heated, add channa daal,urad daal,ground nuts,redchilli slits,mustard seeds ,methi seeds etc. one by one ,saute well..let them fry to medium brown colour..
  • Lastly add green chilli slits,and curry leaves,then  switch it off,after 1 min,take care while frying the curry leaves,coz they will splutter.
  • Add the grated mamidikaya ,haldhi,and salt with the cooked rice, mix well according to your taste.If you want less sourness add less amount of grated mango,but if you want it more sour and tasty,add more qty of grated raw mangoto the cooked rice.
  • Lastly add the total seasoning to the rice.And mix it well.Mango pulihora tastes yummy.
  • If you want to store it for a day i.e. both for supper and dinner also, then fry the grated mango in 1 tsp of oil for 5 mins in medium fire,saute well then switch it off.And after it turns cool then add into the rice.Like this it will retain for 1 day in indian atmosphere.
  • I prepare this atleast  once a week in the season of mangoes.