Monday, October 28, 2019




  • Aloo Gobi is a Indian dish from the Indian Subcontinent famous in Indian,Pakisthani,and Nepal and Bangladeshi cuisines... its yellow in colour as we use turmeric..with classic touch of cauliflower and potatoes..
  • A comforting dish that's ready in half an hour.
Video is here...

Video link here....

  • Aloo..4 medium..peeled and cut into cubes
  • Cauliflower 1 medium sized..cut into small florets
  • Onion..1 medium slices
  • Oil 2 tbsp
  • Cashew..4 to 5
  • Garlic ..2 pods
  • Tomato..2 large.. chopped
  • Turmeric..1/4 tsp
  • Dhania powder..1 tbsp
  • Cumin powder..1/2 tsp
  • Chilli powder..1 tsp
  • Masala powder 1/2 tsp
  • taste according
  • Cilantro leaves ..A handful

  • Take half quantity of onion and tomato..and grind it in to paste.
  • Retain remaining half quantity for frying .
  • Turn Instapot.. to saute mode..after its Hot..add jeera..cardmoms cloves spices along with tej patta and saute..
  • After a half minute add onion chop and fry until transculent..
  • Next add tomato onion paste.. and saute until the raw smell goes off..
  • Add tomato chop and saute until mushy..
  • Now add frozen vegetables carrots chop..peas etc and fry..
  • After 2 minutes of saute add Potato cubes and Gobi florets and saute..


Reposted from Archives..

BOBBATLU.... is one of the most favourite and famous sweet especially for  Indians..It is a sweet delicacy prepared for festivals and marriages, and House warming ceremonies etc.

For dough:
  • Maidha /all purpose flour-2 cups
  • Suji-1 tbsp
  • Salt- pinch
  • Oil- 1/2 cup
  • Ghee-2 tbsp
  • Water
Jump here for video...

For stuffing:

  • Channa daal/senaga pappu-2 cups
  • Sugar-2 cups
  • Elaichi powder 1/2 tsp
Preparing dough:

  • Place maidha,suji,and salt in a bowl..add water and make a dough.Knead well for soft bobbatlu.Pour 2 to 3 tbsp oil,on the dough mix well  and let it rest for 2 to 3 becomes soft when it is kept aside covered with a lid..

  • Meanwhile cook channa daal,with 4 cups of water for 15 to 20 minutes.When it is cooked ,remove from stove and take off the balance water from it.Add sugar to the cooked daal and mash/grind it to a paste.Donot add any extra water.Adding sugar to the cooked daal,makes it thin ,while mashing/grinding.Add elaichi powder and make lime sized balls after it is cool.We call this as Purnam.

  • After keeping the dough aside for 2 to 3  hours,take the maidha dough ,knead well and make it in to lemon sized  small balls.The consistancy of the dough should be very very soft and smooth  by this time .We call them as Chovi in telugu.

  • .Now heat tawa in a low to medium heat and apply oil/ghee on it.Take a plastic sheet/10"piece of banana leaf and apply oil on it.

  • Place the dough ball on the sheet/leaf and spread it on it with oily fingers,into a circle.Now place the jaggery dall in the middle and cover it with dough from all sides.Again with oily fingers(apply oil to the fingers of right hand) start spreading /pressing the ball into a big circle.

  • Then lift the leaf along with bobbattu and place it on the hot tawa in upside down direction,then sprinkle oil around the sides and cook both sides till nice golden colour .
  • Remove from tawa and serve hot.Generally ghee will give  the best taste to use for frying the bobbattu ,but use either ghee or oil according to preferred taste.. 

Sunday, October 27, 2019


Stuffed Eggplant..Guthhi Vankaya kura... 

With peanut masala stuffing...

This curry is one of the most prominent delicacies from the coastal Andhra Pradesh. It is very tasty and goes well with rotis and rice too. Some call it as Guthhi Vankaya Masala curry and some as Nuni Vankaya.(Some call this as Bagara Baingan, but some of the ingredients differ.) This curry tastes yummy with steamed white rice along with its thick gravy.


  • Brinjals ...250 gms.

The brinjals are to be vertically splitted with the ends intact..and place them in water.

  • Chopped onions... 1/2 cup
  • Ground nuts... 1/2 cup
  • Corriander seeds... 4 tsp
  • Jeera ..1 tsp
  • Garlic flakes...6 pods
  • Chilli powder ..1 tbsp to 2 tbsp                             (as per your spice eating levels)
  • Cloves... 2 to 4 nos
  • Salt... to taste
  • Cashew nuts... 5 to 7 nos
  • Dry or frozen coconut shredded ...1 tbsp
  • Tamarind paste or Tomato paste .... 1 to 2 tbsp

1...Stove top Method :

Preperation of peanut masala stuffing...

  • Place a pan on the stove add 1 tsp oil and fry ground nuts, dhania seeds, garlic, cashew nuts, grated coconut, well.
  • Let them cool and grind them in to a paste along with chilli powder, salt, tamarind paste /tomato paste, onion and jeera.

Cooking on stove top...

  • Place a pan on the stove and add 2 to 3 tbsp oil,..
  • Mean while stuff the ground mixture in the Brinjals.
  • After heating the oil in the pan  for 2 to 3 minutes, place the stuffed brinjals in the pan, add 1 cup of water and cook in a low flame with the lid covered until done..
  • Stir in between to ensure that the masala is evenly cooked without getting burnt.
  • It will take up to 40 minutes in low flame.
  • Transfer into a serving bowl and serve hot with rice.

2.... Instapot method....

Cooking in Instapot...

  • Turn Saute mode..after Hot..add 4 tbsp oil..add jeera and mix
  • Add 1/2 cup of water,and when it's boiling..add stuffed eggplants and the remaining peanut  masala stuffing and saute mix for a minute.
  • Close the lid of the Instapot,and seal the vent..
  •  Cancel turn off the saute..and turn on the manual mode for a minute.
  •  After cooking,when the  beeping is done.....QR the pressure and open the IP.
  • Mix once..if needed ,turn On takes a minute..turn cancel the IP..
  • Transfer in to serving bowl. 
Jump here for video..

3.. Cooking in Microwave oven

  • Place a micro safe bowl,add 1 tbsp of oil to it,and also add the stuffed brinjals  and 1 cup of water.Mix well and place in micro high 900 W for 4 minutes.
  • Remove outside and mix well, now micro at 540 W say 60% for 15 minutes, remove it outside.Stir it every five minutes.
  • Lastly mix well and sprinkle 1 tbsp of water(if u want more gravy type add a little more water) and micro low at 180W for 5 more minutes.
  • If u want it softer microwave it for 2/3 minutes extra.
  • Stuffed spicy brinjal is ready to eat.

Thursday, October 24, 2019

GONGURA PULUSU...Red Sorel leaves stew

Gongura pulusu..Red sorell leaves stew...

A tangy one .. Gongura pulusu /Red Sorel leaves stew famous especially for its taste and then  nutrition,in Telugu people..


  • Gongura leaf.. 2 cups                                          Cleaned and washed 
  • Onion chop..Of 1 medium size
  • Garlic flakes 4..Chopped 
  • Green chillies..6 to 8 made in to slits
  • Red Chilli powder..1 to 1 & 1/2 tbsp
  • Turmeric powder..1/4 tsp
  • Salt..To taste
  • Sesame seeds..1/2 cup(50 gms).                          Roasted on low flame with 2 red chillies and made in to powder
  • Water...1/2 litre                                               For Tadka...
  • Oil..2 to 3 tbsp
  • Mustard seeds..1 tsp
  • Jeera seeds..1 tsp
  • Fenugreek/metho seeds..1/4 tdp
  • Red chillies.. 6 to 8 no.s made in to slits                                  Method...
  • Place gongura leaf in a pan..with a cup of water..And boil ..cook until tender in low flame..Keep it aside..
  • Place kadai on the stove..Add 2 tbsp oil..After the oil is heated..Add mustard, jeera and methi seeds and red chilli slits, let them splutter..
  • Next add onion chop and fry..after 2 minutes add garlic chop and fry..Till onions are transculent..
  • Now..Add the grinded gongura paste to the kadai....And add 2 cups of water..
  • Cook in low temp for 5 minutes..Add chilli powder and turmeric powder,and salt..
  • After boiling for a few minutes add sesame powder..And 1/2 cup more water..
  • Check and adjust spicy and salt levels..After 2 more minutes boiling switch off the stove..
  • Garnish with freshly prepared tadka if you want.
  • A variety and sour taste stew rich in iron and calicium..can prepare it easily..on stove top in less than 30 mins..
Jump here for video...

Wednesday, October 23, 2019



Chole/Sindhi Channa masala, is a north indian recipe suitable with chapathis/rotis and also steamed  rice is very famous among indians.

  • Chole(soaked for above 6 hours and boiled)-1 cup
         Mash the boiled chana a little bit with a mash spadle. 
  • Chana boiled water,stored and kept aside
  • Onion slices-3/4 cup
  • Tomato 1 large..chopped and grinder into a paste
  • Tej Patta..1 made into 3 pieces   
  • Ginger garlic paste-1 tsp
  • Dhania powder 1tbsp,jeera powder half teaspoon
  • Chole masala or garam masala -1 tsp
  • Cloves 2 nos
  • Dalchini 1/2 inch
  • Oil 2 to 3 tbsp
  • Chilli powder 1/2 tsp..adjust to your choice.
  • Salt to taste

  • Place a kadai on the stove,and add oil to it.

  • Once the oil is hot, add cloves, dalchini, chopped onion slices and fry till onions turn translucent.

  • Add ginger garlic paste and after frying it for a minute,add  tomato paste and fry until the raw smell goes.

  • Add chole masala powder, chilli powder and fry for 1 minute.

  • Lastly add boiled channa/chole and chana boiled water too, salt and let it cook until done.

  • Garnish with cilantro and serve hot with rotis/rice.
Jump here for video......

Monday, October 21, 2019


Tomato Rice/Pulao..

Yummy Tomato rice can be cooked in half an hour in IP..
For video...

  • Tomatoes chop..Medium size..6 no.s
  • Onion chop..1 big one chopped
  • Peas ..200 gms
  • Coriander /kothmeer leaves..2 handfuls
  • Ginger garlic paste..1 tbsp
  • Chilli powder..1 to 1 &  1/2 tbsp
  • Turmeric powder..1/4 tsp
  • Garam masala powder..1 tbsp..(less or more optional..
  • Salt..To taste
  • Oil ..3 tbsp
  • Ghee..1 tbsp
  • Jeera..1 tsp
  • Cloves..9no.s
  • Cardamoms.. 5 no.s
  • Cinnamon..1 inch made in to slits
  • Rice..1 cup.. Washed well 

  • Keep all the materials ready..And
  • Turn IP to  saute..When Hot..
  • Add oil and ghee..To the IP..
  •  Next add jeera..And add spices cloves..Cardamoms..And cinnamon.. and saute
  •  Add onion chop and fry until transculent.
  • Next add cashews and fry..After 2 minutes..Add  coriander leaves and peas and saute.. 
  • Then add .. tomato chop and fry until mushy..
  •  Add turmeric..Chilli powders and saute..Next add garam masala powder and salt.. and mix well.
  •  Now add washed rice and fry  for 2 minutes..
  • Lastly add water and mix well..The rice and water ratio i followed is 1: 1 &3/4..
  • Even one can use up to 1: 1&1/2.. 
  •  Turn off IP to cancel.. Switch off..And 
  • Turn IP  to manual to 8 minutes thru pressure cooking..
  • 5 minutes after beeping,Quick Release the remaining pressure and open the IP lid.. 

  • Gently mix the Tomato rice .. Transfer to serving bowl after a few minutes..Serve hot with onion yoghurt raitha..

Compared to other one pot meals tomato rice consumes more chilli powder and garam masala powder..