Monday, September 23, 2019


Preparing soft idlis is easy if we follow ratios perfectly..
Pic.. idli batter fermented and ready to go to fridge..

For preparing Idli batter..

  • Urad dal whole..1 cup
  • Fenugreek/methi seeds..1 tbsp
  • Idli rice ravva..2 and 1/2 cups
  • Poha.. Atukulu..1/2 cup

Pic before grinding..

  • Wash well,and soak urad dal with methi seeds for 8 hours..In a container.
  • Along with soak idli rice ravva in another container.
  • Idli rice ravva..Is made with par boiled rice..We call it in telugu..As uppudu nuka..
  • After 8 hours wash well again,and wet grind pouring water..For a semi solid consistency.
  • Wash and soak poha 1 hour prior to wet grinding.
  • Add  washed poha,in the middle of grinding urad dal batter..
  • Then wash and mix rice ravva in the urad dal batter and mix well.
  • Add salt and mix well..
  • Let it ferment for 6 hrs in Indian weather..But in cold countries ferment it for 8 hrs minimum in summer..In the oven..

  • Do not start the oven..Just place the container..In North East cold places it needs more time..Check it yourself..
  • Transfer to a box after fermentation..Store in the fridge..
  • When preparing idlis take required batter,and place the remaining back in fridge.
For video...

  • This stays fresh for atleast 4 to 5 days.



South Indian dish.. Breakfast recipe is now famous most of all over the world..The thin crepes are delicious with suitable chutneys..
The secret lies in the batter..
Here is the recipe..

Urad dal ..1 cup
Chana dal..1 tbsp..For colour
Tur dal..1 tbsp..For stiffness
Methi/fenugreek seeds..1 tsp for binding
Poha..1/2 cup
Rice..2 1/2 cups

  • Wash and soak the dals and rice separately for 6 to 8 hours.
  • Meanwhile wash again for one to two times after 4 hrs.
  • After soaking is done,wash and grind the rice and dal separately.
  • While grinding rice..Add washed poha and grind it to a coarse paste.
  •  Mix both batters well with salt and ferment over night or 6 to 8 hours..
  • If in cold countries keep the container in an oven..
  • After the fermentation is done,transfer in to another container and keep in fridge.. 
  •  Stays fresh for 4 to 5 days..


Ghee making from butter..
From cost co

  • Ghee if it is made in home from butter,it tastes good ..smells fresh.

  • Get the butter pkts and open them and boil in a wide pan in a low flame..

  • Add tsp fenugreek seeds for fresh smell...And after preparing the chee filter the thee.

  •  Keep stirring in regularly for every 2 to 3 minutes.

  • Filter in to a new Bottle after its cool.

Keep in fridge or even kitchen counter top.. Stays fresh till 6 months

Here you go for...Video

Sunday, September 22, 2019


Mamidi kaya pappu/Mango dal..In IP..

In my way..

Mango dal is a delicious tangy tasty dal which each and every one opts in warm rice with  a dallop of ghee..In IP it's too easy to cook,neatly done..Unlike pressure cooker..we will do it here now..

  • Tur dal... 3/4 cup
  • Raw mango cubes...1 cup.. check the tangyness of mango
  • Green chillies..5 to 6
  • Salt..To taste
For seasoning..

  • Oil..3 to 4 tbsp
  • Mustard seeds..1 tsp
  • Jeera..1 tsp
  • Methi seeds..1/4 th tsp
  • Red chillies..5 to 6..Make slits.
  • Garlic flakes..5 to 6..Finely chopped(optional)
  • Curry leaves chop.1 tbsp
  • Turmeric powder..1/4 tsp
Here you go for..Video...

  • Place washed tur dal along with mango cubes and green chilli slits in Instapot Insertor and add 2 cups water.

  • Set the instapot to 11 minutes manually,turning the vent to sealing position.

  • After cooking and beeping is done,leave for a while,so that the dal is steam cooked well. 

  •  Meanwhile prepare seasoning on stove top.Place a pan on stove,add 3 to 4 tbsp oil,after heating,add mustard, jeera and methi seeds and red chilli slits,and lastly curry leaves chop and garlic chop... Add all the tadka materials one by one and fry well.


  • Add the prepared tadka to the mango dal in ip,add salt,chilli levels and adjust tangy ness ..mix well.
  • Again manually set for 2 minutes.. and  cook in IP..

  • After done.. leave it for  5 minutes ,and remove out .by releasing pressure.. 
  • Mix well.. Transfer in to a bowl..Serve with warm rice and a dallop of ghee..

Friday, September 20, 2019



Gongura pappu this is 3 rd variety directly done all at a time in one swing..very easy for bachelor's too..

Gongura washed and chopped.. 4 cups
Tur dal..1 cup..250 ml taste
Tadka materials..
Oil..3 to 4 tbsps
Mustard Seeds..1 tsp
Jeera seeds..1/2 tsp
Fenugreek seeds..1/4 tsp
Red chillies..4 to 5..make slits
Green chillies..5 to 6 no.s..make slits

  • This dal is made in IP.Turn Saute mode..
  • Add oil to the IP insert,after its   ON..and the  oil is heated,add the tadka Mustard, Fenugreek,jeera seeds,red chilli slits,and after they crackle add green chilli slits,and curry leaves chop.. 
  • Next add garlic flakes and fry until the raw smell is off and nice aroma is released..
  • Add chopped red sorrel leaves,gongura chop and mix well..add 1/2  cup of water.
  • After 5 minutes,add 2  cups of water and  add washed tur dal and mix it..if it requires a bit more water add 1/4 to 1/2 cup extra water..
  • Totally 1/2 + 2+1/2 is  3 cups of water..
  • Now set manual mode in high pressure for 12 minutes..turning vent in sealing position..
  • After  done, leave it for 15 mins and release the pressure .
  • Mix salt and mash well..if it requires a bit more cooking, saute for another 1 to 2 minutes..and switch off..
Here you go

  • When warm transfer to another bowl

Tuesday, September 17, 2019



  • Tur dal..1 cup..250 ml
  • Spinach..Washed n chopped..3 to 4 cups..More is better.
  • Tomatoes..4 no.s..Chopped
  •  Onion..1 medium ..Chopped finely
  •  Green chillies.. 2 no.s
  • Turmeric..1/2 tsp 
  • Tamarind paste...3 to 4 tbsp 
  • Salt..To taste
Here you go..For video..

For Seasoning..
  •  Ghee/Oil..2 tbsp
  • Red chillies..3 to 4 no.s.. Make slits 
  •  Mustard..1 tsp
  • Fenugreek/methi seeds..1/4 tdp
  • Garlic flakes..Finely chopped..2 tbsp

  • Place washed tur dal,chopped spinach,tomato chop and onion chop and green chilli slits,in the insertor of IP and add 2 and  1/2 cups of water...Mix well.

  •  Place the lid of IP and set Manual mode for 11 minutes, close the pressure release Vent..

  •  After it  beeps,and cooking done,leave as it is for 10 minutes..

Sunday, September 15, 2019



A traditional Andhra variety stew made wilh many vegetables, usually done in marriage functions and Ashrams..usually in traditional brahmin families it's done..


  • Bottle gourd/anapa Kaya .. chopped cubes
  • Sweet potato/chilakada dumpa cubes
  • Drumstick/mulakkada..pieces
  • Bhendi/ bendakaya.. chopped long pieces
  • Green chillies..4 to 5 no.s..make slits
  • Corriander leaves.. chopped
  • Curry leaves...chopped
  • Jaggery...2 to 3 tbsp
  • taste
  • Rice flour..2 tbsp
  • Tamarind..1 big lemon size .. squeeze thick tamarind juice with 2 glasses of water

For seasoning..

  • Oil..3 tbsp
  • Mustard seeds..1 tsp
  • Methi seeds..1/4 tsp
  • Asafoetida..a pinch
  • Red chillies..3 no.s..make slits
  • Turmeric powder..1/4 tsp

  • Here you go..for video..


  • Place a pan on the stove add  4 glasses of water,and add bottle gourd cubes and sweet potato cubes and boil for 5 minutes in medium flame.
  • After 5 minutes add,bhendi,and drumstick pieces along with green chilli slits..and let it boil..for another 10 min .
  • Add prepared thick tamarind juice and add to the veggies,and boil,(prepare juice by  fully squeezing with 2 glasses water)..
  • Meanwhile make tadka with oil,and Mustard and methi seeds along with asafoetida and  red chilli  a pan..keep aside.
  •  By now the vegetable cubes are cooked and become tender,so add prepared tadka..and also add jaggery,corriander and curry leaves chop..let it boil..add salt.
  • Lastly add 1 to  1 and 1/2 tbsp rice flour in half cup water,mix well,and add to the boiling stew..let it boil for 3 more minutes..
  • Lastly add handful chopped coriander leaves and switch off the stove..

Saturday, September 14, 2019




  • Aloo/potatoes...8 no.s
Cooked..peeled and mashed..
  • Onions..1 big..chopped
  • Red chillies 6 to 8 chilli  powder 2 tbsp..
  • Jeera 1 tsp
  • Tamarind paste..2 to 3 table spoons
(According to your taste,if more chillies or spice is used then increase tamarind paste from tea spoon to table spoon)
  • taste
  • Oil..3 to 4 tbsp

  • Urad dal
  • Mustard seeds
  •  Turmeric 1/4 tsp
  •  Curry leaves chop my way..

  • Make a paste of onion ,with red chillies..add 1 handful water and grind it in to a paste.
  • Instapot method...Turn IP on Saute mode..when warm add 3 to 4 tbsp oil.
  • Add Urad dal ,Mustard,jeera  seeds..after they crackle,add onion chilli paste and fry it..beware of burning in IP if it's not thoroughly mixed well..
Here you go..for VIDEO..

  • Fry until the raw smell will take a few minutes   to fry..
  • Then add mashed/chopped boiled potato and saute well for 2 to 3 minutes.
  • Lastly add tamarind paste and salt and scrape well in the bottom of the vessel..and stir fry..for a couple of minutes,and switch off.
  • Take off the IP pan..vessel from IP and keep it on table..transfer in to another bowl and serve..with rotis or warm rice..

Friday, September 13, 2019


BURRITO BOWL ..contd..
Recipe follows ...
  • First prepare the black beans recipe, next corn salsa, tomato salsa, next red hot salsa and sauted vegetables.
  • Now prepare the sour cream,then chop the lettuce and keep aside. 
  • Next prepare guacamole and store in fridge,i keep the seed in the middle of the dish  and cover it with guacamole as it oxides very quickly,and cover it.
  • Lastly prepare cilantro rice.
  • All the proceedures are in the previous
  • Now assemble all these one after another in a bowl ,firstly cilantro rice..
  • Spread 4 tablespoonfuls of it in the dish.
  • Next place 2 tablespoons fullof black beans on the rice..
  • now 2 tbsps of Sauted vegetables..
  • Next 2 tbsps of guacamole....
  • next 2 tbsps tomato salsa ..
  • 2 tbsps corn salsa 
  • and half to 1 tbsp hot salsa it will be very spicy and hot and.. 
  • Sour cream 2tbsps... I omitted cheese in my dish..start eating...

and lastly,I  place chopped  cabbage and mixed...all were good,but I couldn't get lettuce in my area,hence a bit difference ..of course no comparison..but I could cook some item related to the taste, to satisfy the craving..of Mexican cuisine


BURRITO BOWL..contd..3..


Black beans is a healthy dish,and also a healthy snack depending on the ingredients we use.It is so simple to prepare.The next  second item i prepared for the burrito bowl was black beans, i made it a little spicy meeting the spicy levels of our taste.
  • Black beans-1cup
Soak black beans in water for 7 to 8 hrs
then cook the soaked beans in a slow cooker until soft..
  • Oil - 3 tbsp
  • Red onion - 1 medium sized chopped finely.
  • Jeera powder-1/2 tsp
  • Ginger garlic paste -1/2 tsp
  • Dhania powder-1/2 tsp
  • Chilli powder 1/2 tsp
  • Salt
  • Masala powder-1/4 tsp

  • Place a sauce pan on the stove and add oil to it.
  • Let it heat, then add chopped onion to it,fry till it is transculent.
  • Then add ginger garlic paste ,fry for 2 mins till raw smell goes
  • Then add the boiled beans along with a little of boiled water,stir well.
  • Now add dhania,jeera ,chilli and masala powders and stir well.
  • Let it simmer for a while,lastly add salt  and cook for another 10 mins and switch off the stove.
  • If you want let it cook with more water,make it in a bit of more liquidify consistancy.
  • It is another combo which i used in burrito bowl.
  • Next follows sauted vegetables and the next corn salsa and then guacamole recipes for burrito bowl continuation..

Cilantro rice, matches well and is a ideal combo  with mexican food ,also is a filler in burritos,and burrito bowls.My encounter with this recipe was at Chipotle. For its delicious flavour and taste i am hooked on this.And it makes a good side dish for mexican with its fragrance ..i tried it in my own way,after searching  for the recipe,and could successfully prepare the burrito bowl recipe on one fine day evening for dinner.So here i shared the cilantro rice recipe done in my kitchen in my way ,which is  main important in burrito bowl recipe..

Cooked rice -1 cup
Butter-1 tsp
Chopped cilantro -2 tbsp
Lime juice-1/2 to 1 tbsp

  • Place a pan on the stove.
  • Saute cooked rice on low heat,in a tbsp butter,then add chopped cilantro and lime juice.
  • Mix well.Fluff cooked rice with a fork and keep covered.
  • Serve it in with other mexican cuisine  as burrito bowl or with tortillas as burritos.


BURRITO BOWL..contd...2..


  • Thick cream(malai)-1 cup
  • Curds-1/4 cup
  • Lemonjuice 1 tsp
Mix all the three and chill for 24 hours till thick in a freezer. 
If lime juice is not available handy then keep the cream and yoghurt mixture on the counter top overnight,then next day freeze it for 1 full day.
Stays fresh for a week in freezer and it can be used for recipes.
This is the dish we use for burrito bowl.

Green Capsicum-1 no
Onion-1 no
Oregano-1/4 tsp
Slice the green capsicum and onions lengthwise.
Saute them in a tsp of oil for a few minutes in a low temperature until bright and  a bit crisp.
The third item i used for burrito bowl is sauted fajitha vegetables,which are a bit crispy and goes well with the burrito bowl recipe.


  • Red chillies 10 nos
  • Sesame seeds(roasted)1 tsp
  • Lemon juice 2tsp 
  • Clove 1 no
  • Garlic pod 1 no
  • Oregano 1 tsp
  • Blend all the materials in a low speed till it turns in to a paste,i added  a few tsp of water.
  • Lastly add 1/2 tsp of olive oil.
  • Add more lemon juice if u require.
  • Chill it for 2 hours.
Hot salsa can be used for mexican bowls for extra spicyness,use it in smaller quantities,as it will be very spicy.I make this for burrito bowl can be freezed it for a week.

Corn salsa,is a combo we use for burrito bowl.This one can also be prepared and made yummy by adding finely chopped tomatoes ,giving it a tangy touch.However we can make it mild or spicy .
Corn-1 cup canned /boiled ones
Onions -1/4 th cup finely chopped
Onions in  raw form/sauted  onions
Capsicum-1/4 th cup finely chopped
Or Jalapeno -1 to 2 tsp chopped
Cilantro-2 tbsp finely chopped
Lime juice 1 to 1 and half tbsp
adjust according to your taste
Salt to taste
My corn salsa picture..
Combine all the materials in a bowl,and refrigerate it for 2 hrs,remove an hour before serving..


Mexican cuisine..veggie burrito bowl,a healthy ..all in one dish is a tasty meal which we crave for..includes Tomato Salsa,Hot Salsa, Guacamole ,sour cream,cheese,corn salsa,black beans,sauteed vegetables,and finally cilantro rice..

1..Tomato Salsa is the easiest dish which can be prepared in a matter of minutes time,it can also be served as a  a popular reappetizer.
2..It is a recipe among get togethers and can also be served along with tortilla chips,or papads,bread sticks while watching TV in the evenings.
 3..Have a short look at this recipe which is made and served with burrito bowl.p
4..while preparing at home for more hot and spicy version of tomato salsa add more jalapenos or extra chiilies.
5..This can be mixed with a  spoon or otherwise,for a smooth texture pulse them for a few seconds in a blender.
  • Red tomatoes 3 nos-finely diced into small pieces
  • 1/2 Onion-finely chopped
  • 2pods Garlic -finely minced
  • 2 to 3 green chillies-finely chopped
  • 2Tbsp Fresh Cilantro chopped
  • 1tsp-Ground cumin powder
  • Salt and Pepper to taste
  • 1 Tbsp-Lime juice 

  • Finely dice all the ingredients and mix well.For smooth texture pulse for a few seconds in a blender.
  • Refrigerate for 2 hours before serving.


Guacamole, is a dip made from avocados,it is a mexican dish from Mexico.To prepare a perfect  dish of guacamole  ,ripe avocados are required,which can be tested and examined by gently pressing avocado a little outside the avocado.Guacamole is a healthy appetizer or snack.
  • 2Ripe Avocados- scooped leaving  the skin
  • Tomato-1 large-chopped into small pieces
  • Onion -1/2 cup finely chopped
  • Jalapeos-1 deseeded and finely chopped
  • Cilantro-2 tbsps finely chopped
  • Lime juice-2 tbsp
  • Salt to taste
  • Combine all materials to gether and mash together until smooth.Finally add lime juice and salt.
  • For extra spicy ness leave in the jalapenos seeds.
  • Cover well and chill in the refrigerator.
  • Avocados when deseeded turn brown /decolourised  very quickly,so i placed the seed in the centre of the guacamole mixture and covered it and refrigerate it.It doesnot stay colourful for long time.
  • Even though if it is decolourised then slowly take off the above layer while using it
  • Even we can serve this with tortilla chips.
  • This one is another combo of burrito bowl..