Wednesday, August 31, 2016

Mint Coconut Chutney For Rice

mint coconut chutney for rice

In andhra side coconut is one of the regular item to use in daily cooking.Coconut is nutricious item to give calcium and potassium to the body.especially drinking coconut water gives instant energy and good for muscles.Thats why our ancestors used  to prepare curries mixing with coconut.We prepare chutneys using coconut.Naturally we prepare coconut chutney for breakfast. But this chutney is good combination of rice.Adding mint leaves gives good aroma to the chutney and also gives excellent taste.


coconut shell(coconut meat) 1
green chillies 10
dry chiilies 5
mint leaves 1 cup
tomto 1
tamarind 2 flakes
oil to taste
oil 2 spoon
mustard seeds 1/4 spoon
urad dal 1/4 spoon
curry leaves few
coriander leaves few
cumin seeds 1/4 spoon
garlic cloves 10


Wash coconut shell with the water and  break the shell and remove meat and cut into small pieces.
Wash green chillies and tomato in the water.
After that cut into pieces.Cut the green chillies into 2 pieces and tomato into 4 to 5 pieces.
Wash the mint leaves in the water and drain the water and keep them aside.
remove upper layer of garlic cloves.
Soak tamarind flakes in 1/2 cup of  water.


1.Take a thin vessel and put on the flame.
2.Add oil when vessel is heated.
3.When oil is heated add green chilli pieces and fry for 2 minutes.
4.Keep the fried green chilli pieces in a plate or bowl.
5.Add dry chillies and fry for 1 minute and after that keep them a plate.
6.Add mint leaves and tomato piece and fry for 5 to 10 minutes till tomato pieces become tender.Remove the vessel from the stove.
7.Put  tamarind flakes soaked vessel  on the flame with water. boil for 5 minutes in  medium flame.Put off the flame.
8. Take a mixie jar.Add fried green chillies,dry chillies ,cumin seeds,garlic cloves and salt in the jar and make a fine paste.
9.Add tamarind with water, fried mint leaves ,tomato pieces,coconut pieces and make a fine paste.Taste the chutney if  salt is enough or not.If not add some more salt.
10.Add oil in a pan.After oil is heated add mustard seeds and fry till they started to crackle.
11.Add urad dal and fry till they become to golden colour.Then add curry leaves and coriander pieces.Put off the flame.
12.Add these seasoning to chutney.And mix well.
13.enjoy the taste of this chutney with steam rice... 

Keep in the mind

Use boiled water to add to the chutney for best preservation.
In the seasonings  you can add chana dal and cumin seeds also.
Fresh coconut meat increases the taste of the chutney.So use fresh coconut to prepare this chutney.
For more spiciness  increase the number of green chillies(quantity of green chillies).
If you like to chutney in only green or white colour then add only green chillies .Do not add dry chillies.Dry chillies changes the colour of chutney. 

Tuesday, August 30, 2016

Vadiyala curry with Cream Milk

vadiyala curry

This curry is different from regular dishes which are making with  vegetables.But this dish is prepared by urad dal vadiyalu.Urad dal is one of the best dal which one  gives good health to us especially children will grow up heaithy if they take dals regularly and their stamina will increase also. With this vadiyalu we can prepare many varieties like curries and soups(pulusu) and mixing with other vegetables curries.


urad dal vadiyalu 1 cup
onion 1
green chillies 4
 cream milk 1/2 liter
coriander leaves few
turmeric pinch
salt to taste
red chilli powder 1 spoon
oil 1 spoon


pinapa pindi vadiyalu (urad dal vadiyalu) are ready made avaiable in the market.We can get it from any super market in  india.
We can make this one at home also.In summer season we will make this vadiyalu and dry on very hot sun shade.
For making of vadiyalu at home soak urad dal  for 2 hours and blended for spooth paste(little bit coarse).add salt .batter should not be watery.Just like vada batter constitency we need.When you grind the dal add water little by litte according the constitency.
Take a cotton cloth or plastic sheet and put small betel nut size balls(vadiyalu) on the sheet and dry on sun shade for 2 days.It can store for more than 1 year.

Take cup of urad dal vadiyalu
Wash onion and green chillies with water.
Cut them into  small pieces(finely chopped).
Wash coriander  leaves also and cut into small pieces and keep them aside.


  • Take a cooking vessel put on the flame.
  • Add oil after vessel is heated.
  • When oil is heated add finely chopped onions and green chilli pieces.fry for 5 minutes till onion pieces become light golden colour.
  • Then add urad dal vadiyalu and fry for 1minute.
  • Add turmeric,salt and red chilli powder and mix all well.cook for 5 to 7 minutes in low flame .other wise vadiyalu may become to burn.
  • Then add cream milk  and stir the curry and leave to cook till vadiyalu become very soft.
  • Taste the curry if salt is enough or not .If not add more salt 
  •  When milk is completely evaporated and vadiyalu become very soft then add coriander leaves and put off the flame. 
  • Serve hot ... this curry is best combination for rice or roti.

Keep in the mind

After adding  the milk in  vadiyalu curry do not stir continuously or many times because vadiyalu become soft when milk is added and become  paste if we stir continuously.
Some people like to add ginger garlic paste.If you like you can add it.With out adding ginger garlic paste curry has yummy taste.
Adding coriander leaves is optional.
If you think cream milk is high calorie then add low fat milk also.Better to add raw milk(unboiled milk).

Friday, August 26, 2016

Chana dal Purnalu


This dish is very traditional one and prepare  for some important and auspicious days.Making this sweet(topu) with different ingredients.Some use to prepare with dry fruits,suji,sugar etc...Iam preparing with chana dal and jaggery that is very tasty and store for 2 to 3 days with out keeping in the fridge.


chana dal 1/4 kg
jaggery 300 kgs
elachi 5
urad dal 100 grs
rice 250 grs
salt pinch
oil  for deep fry


Wash the chana dal and soak for 30 minutes.
Mash the jaggery into small pieces.
Take elachi in a mixier and blend for fine powder.
Soak  urad dal and rice for 2 to 3 hours.
After that blend them like dosa batter.Do not make watery batter.Some thick batter is need for make burelu(purnalu).Add little bit of salt.


1.Take a pressure pan and add soaked chana dal and water(2 glasses) and cook for 3 whistles.
2.Open the lid when total pressure is come out .
3.If chana dal has more water then drain the water.Do not drain complelety .some water should be keep in it.
4.add mashed jaggery pieces and put these mixer on the stove  in medium or low flame.
5.Jaggery started to melt and make a syrup then add elachi powder. put off the flame
6.Keep aside to cool.After getting room temperature make small size balls .Put all balls in a big plate.
7.Take a kadai and put on the stove .
8.After heating the kadai add oil for deep fry.
9.Add chana dal and jaggery balls  into batter(urad dal and rice)and  ball should be covered with  batter.
10.Place these balls  in the heated oil and fry till light golden colour  comes then turn the ball second side and  fry that side also. 
11.After frying these balls place them in  a bowl
Traditional and one of the  prasadam recipe  burelu is  ready to eat...

Keep in the  mind

For Making crispy burelu blende the  batter(urad dal and rice mixer )   litte bit coarse.
Cook jaggery in chana dal mixer till syrup is formed.This type of making  burelu can eat more than 2 days with out kept in the fridge.
If you  like dry fruits you can add fried dry fruits in jaggery and chana dal mixer.
  Should be careful  when Placing balls in  the oil.Total ball should be covered with batter Other wise burelu become burn and oil is changed its colour.

Rice Moong dal Upma

biyyam upma

This is one of the traditional dish in andhra.My grand mothern used to  prepare this recipe on  saturday night.On saturday nights they did not take dinner .In that place they had  tiffins. In the olden days there were no more varities to prepare tiffins at night or at morning. So they prepare this one very   quickly with daily available ingredients in the kitchen. This is very easy and simple recipe as break fast or evening tiffin.Only few ingredients enough to prepare this one  and preparation time is very less and cooking time may be taken 15 to 20 minutes.But soaking moong dal can  take 15 minutes. 

Thursday, August 25, 2016

Dry fruit Chocolate juice

drink for all seasons

This drink is very energetic and boost the  body.Adding dry fruits can gives essential elements to the body and improves body functions also.Iam using honey instead of sugar that is gives less calories and is useful for diet plan people also.Adding chocolate icecream is for children they love to drink this energetic juice and  adding chocolate also gives good  colour to the drink.

Make a Cake without Bake

make a cake without bake chocolate cake

Naturally we make the cake with baking using microwave oven or cooker.But this cake is making with out bake.We do not need any oven or stove.Only we use  fridge to prepare this cake.Of course for melting sugar and coco powder we have to use stove.I am telling that your kids diffenetely loves this cake to eat .It is just like chocolate mixing with nuts...Very easy and simple preparation..You try and feel enjoy making recipe like this one ...

Wednesday, August 24, 2016

Health benefits of Colocasia

1.colocasia is a root vegetable.
2.Colocasia has many nutritional values.Vitamin like vitamin A,vitamin B complex,vitamin C,florates and folic acid present in it.
3.High energy giving vegetable and having carbohydrates and protein,less fat and no cholestrol food. 
4.It is also having much dietary fiber.
5.Minerals like calcium,iron,copper,magnesium present in chamadumpa.
6.Lowers the blood pressure because of potassium present in it.
7.Reduces the heart attacks and improves the blood circulation.
8.Stronger the  immune system because of vitamin C present in it.
9.reduces the weight loss. in dietary fiber so good for digestive system and prevents constipation.
11.colocasia also prevent cancer.
12.reduces fatigue and gives much energy.
13.Colocasia works as anti ageing .

Tuesday, August 23, 2016

Veg Fried Rice

fried rice

This is a Indo chinese recipe.Now a days fried rice become  famous dish in the restaurents and road side hotels.This is very easy and can quick also.Require ingredients are also very less and available in all super markets.In olden days people likes rice item Pulihora but in Modern days people like fried rice or pulao  varities.This is available as one of the lunch box item for children.

Monday, August 22, 2016

Tomato Moong dal

tomato moongdal

We  like to prepare any dal varities with tur dal or red gram dal.But making with moong dal also gives yammy taste like red gram dal.This is very  good combination  to eat with chapaties or pulkas.Iam adding lemon juice instead of  tamarind.If you do not like to add lemon juice ,you can add tamarind flakes 1 or 2 only .With out adding tamarind or lemon there is no change in the taste. Moong dal  is good for children and also  gives good taste to the recipes.


tomato 4
moong dal 1 cup
onion 1
green chillies 5
lemon  2
turmeric 1/4 spoon
salt to taste
oil 1/2 spoon
ghee 1/2 spoon
mustard seeds 1/4 spoon
dry chillies 2
cumin seeds 1/4 spoon
garlic cloves 5
curry leaves few
asafoetida pinch


Add tomatoes ,onions and green chillies in the salt  water for 15 to 20 minutes.
Clean the moongdal(pick all small stones or any small insects).After that Wash moong dal with water and soak for 15 minutes.
Cut tomatoes into small pieces.
Cut onions and green chillies into small pieces.
Remove upper layer of garlic cloves or crush the garlic cloves.
Squeez lemon juice from lemons.keep in the fridge till use in cooking.


1.Take a cooking vessel and add soaked moong dal and  2 cups of water and put on the flame.
2.Do not put the lid completely.when dal is boiling foam coming out from the dal.That may be over flow and  put off the flame if lid covered completely.
3.When dal is cooked add tomato pieces,onion and green chilli pieces,turmeric ,salt and 2 cups of water and cook till tomato pieces become tender and mix with dal very well.
4.Add lemon juice and put off the flame.
5.Put a pan on the flame.add oil when pan is heated.
6.When oil is heated add ghee .
7.After melting the ghee add mustard seeds.
8.When they started to splutter add crushed garlic cloves and fry till become dark colour.
9.Then add cumin seeds and dry chillies and fry for 20 seconds.
10.Finally add asafoetida and curry leaves.and put off the flame.

Simple method

Take a pressure cooker and add all vegetable pieces(tomato,onion,green chillies) and turmeric,soaked moong dal and add 2 cups of water add cook till 3 whistles.
When the pressure is completely  coming out from the cooker then open the lid and add salt and mash the dal with masher.
add seasonings.mix all well.This is very easy method.But it is better to follow when you do not have enough time to prepare this recipe.

Keep in the mind

Soak the moong dal atleast 15 minutes because soaking dals easy to digest and not gives any gastric problems.
Add salt only after dal is completely cooked.If you add salt before cooking  dal it is not cooked the dal completely or smoothly.
Adding lemon juice is optional .You can add tamarind flake also.
Garlic cloves have the nature to splutter in the oil if you doing unproper removing  of upper layer or not crushed well.
Add asafoetida  in any dal varities .asafoetida has the nature to improve  digestion and also gives good aroma to the recipe.

Sunday, August 21, 2016

Makes u More Beauty

beauty tips

1.Oil is good for hair

  Massage scalp with warm oil 30 minutes before doing head bath.
It stimulates hair growth and controls hair falls.

2 Good remedy for baldness

add ginger in the oil that controls hair fall and good improvement for baldness.Take the oil and heat it .when the oil is heated add ginger pieces and boil till oil quantity going to reduce.keep this oil to cool.apply this oil 3 times per a week that gives good results.

3.Instant glowing skin

apply  papaya paste or rub papaya pieces on the face and leave for 15 minutes and after that wash your face.

Take a spoon of honey and apply on the face and  massage gently for 10 minutes after that wash the face.honey is the best instant remedy to get glowing skin.

4.Get rid of Pimple marks and scars

applying lemon juice on the face gives good results and lemon juice helps to remove sun tan and improves complexion.
add glycerin and rose water to lemon juice apply on the face.

Tomato juice also helps to lighten the pimple marks and gives good complexion.rub with tomato pieces on the face or apply tomato juice and massage gently for 15 minutes.

5.Get rid of bad breath

drink green tea for get rid of bad breath.

chew some cloves to remove bad breath.

6.Helpful vitamin E capsules

Add vitamin E capsules any oil (coconut or lavendor oil ) and massage the face gentle that gives good results to growing the skin and gives moisturization to the skin.

7.Remove dead skin

add crystal salt in olive oil and mix well and add sandal wood oil(optional) and rub the place where you want to remove dead cells or dust particles.

8.For relaxing eyes or  face glowing

Rub the face and eyes with ice cubes and rub the face with honey also.after that apply egg white and let it to dry and wash with cold the glow on the face.

9.Natural hair colour

add black tea powder and some rosemary springs to water and boil until half amount remain.then add this to shampoo and apply this shampoo to hair and leave for 20 minutes then wash it.your hair become brown colour with out adding any hair colour. avoid dryness of skin.

massage with vitamin E oil or olive oil or any massage oil on effected areas.

11. Turmeric and milk, or water

Mix a little turmeric powder and milk to form a paste. Apply it on your upper lip area. When dry, scrub it off, removing hair as well.
12. Onion Juice gives silky hair and controls hair fall :
 Chop  the onion into fine pieces, squeeze the juice out and then apply this generously to your scalp. Let the juice settle and soak into your scalp for half an hour and then wash it out with a mild shampoo. Onion is rich in sulfur, which stimulates the growth of collagen tissues.

Cooking makes u easy

cooking tips

1.Remove the bitterness in bitter gourd

apply salt to bitter gourd and keep for 15 minutes after that squeez them .bitter water comes out.

2.Weight loss and reduce belly fat

Cinnamon powder is the best to reduce belly fat. Add this powder(1/2 spoon)in boiled water(100 ml).After 15 minutes strain the water and drink early morning and at bed time.  

3.For best temparing
Always add seasonings when oil is heated.If you add seasonings without heating the oil that should not gives proper taste and it can not fried well.

4.Remove bitter ness in mustard seeds

If you add the mustard seeds (when the time of seasoning) when  oil is heated then they started to splutter, that is the indication of fried mustard seeds .Proper fried mustard seeds gives good taste not bitter taste.

5.Sharpe the mixie blade

 add crystal salt (1/2 cup)  in the jar and blend it for make sharpness of  mixie blade.

6.Remove over salt in curries or soups

add raw and peeled potato pieces 2 to 3 in that curry which have over salted .Potato piece absorb the over salt .

7.stop burn 

To stop burning fries use thin vessel or kadai.that should avoid burning and also put low or medium flame not high flame for cooking.

8.remove bacteria on egg shell.

Add salt when you clean the eggs before keep in the freege and add salt when you are boiling the eggs.

9.Get more lemon juice from lemon

add lemons  in warm water before squeezing the juice for 30 minutes.
roll the lemon under your palm hardly for a minute before juicing.

10.To make aromatic spicy masala power

Best way to get fresh and flavour masala power use mortar and pestle .Not mixie or blender .Better to preserve more than 1 week to get good aroma to the recipes.

11.Make ordinary pan into non stick pan

Cut the onion into 2 pieces and  add one drop of oil on the pan and take one  onion piece to rub the pan before adding dosa batter.

12.To make crispy and golden colour vada(gari) 

soak moong dal(1 spoon) along with urad dal(1 cup) for preparing vada batter.Adding moong dal can gives golden colour to vada(gari) and also crispy taste.

13.Avoid burn of milk vessel

add some water when you pour milk in that vessel to avoid milk sticking the bottom and burning.

14.Sticky rice

add some oil when rice is cooking to avoid sticky rice and over cooking also.

15.For smooth chapaties

add some oil and warm water to chapati flour and knead the dough and keep for 20 to 30 minutes. 

16. For non sticky Noodles

run under tap water immediately after boiling the noodles to get seperate each string of noodles.

17.For quick formation of curd

Give warm place to quick fermentation (milk become to curd) for that place that vessel in warm water pot or put in the air tight box.

18.peel the skin of almond

Soak in boiling water for 15 minutes to peel the alomand skin immediately.

19.For deep fries(avoid oil absorbtion)

add some salt to oil before boiling it for making deep fries to avoid over oil absorbtion.

20.Puff Puries

add some rava to wheat flour to preparing puri dough.and knead well .

Friday, August 19, 2016

Yellow Curd rasam Lakshmi Charu

yellow rasam

This dish is very famous in andhra.It is one of the andhra pradesh favourite food items.This dish is not new admission in our kitchen school it is very old student in our traditional recipe college.My grand mother oftenly prepare this rasam very easy.Do not need to add  more  ingredients also.we can make this one very quickly  and easy .
Some people do not like to eat curd with rice(plain curd) like my son.They feel some alergy to smell the curd which is coming from plain curd.But adding seasonings and mixing with red chilli powder and salt gives good aroma to this curd recipe.Adding turmeric gives bright colour too.Of course turmeric is a natural food colour.So this rasam looks good and taste is delicious.So children or any one who does not like to eat plain curd will definitely like this rasam.. and get their body all benefits of curd.  

Health benefits of Cabbage

cabbage benefits

1.Cabbage available in many colours.
2.It is a very good vegetable that gives lot of benefits to  increase our health.
3.Cabbage is rich in dietary fiber and  high amount of vitamins C and K present in it.
4.Vitamins like Bcomplex,folates and thaimin present in cabbage.
5.Minerals  like calcium,magnesium,potassium and iron present in cabbage.
6.Cabbage stimulates immune system and controls cold and flu like diseases.
7.Cabbage heals stomach ulcers and good for digestive system.
8.prevents colon cancer and reduces the tumor cell growth.
9.High in calcium present in cabbage should gives strong bones and teeth.
10.Cabbage is also good for circulatory system and controls heart diseases and reduces bad cholestrol levels in the blood.
11.Cabbage is good anti inflammatory  and gives relief from pains and aches
12.repairs damaged skin cells.
13.Cabbage is muscle builder and good for eye sight also.

Thursday, August 18, 2016

Baby Corn Machurian recipe

baby corn manchuria recipe

This is a chinese dish .Manchurian varieties are very famous in china.These manchurian recipes are children favourite ones.Not only the children now a days every one loves this type of snack varieties.You can make this one very easy and quickly with out any cooking experience.Interesting is important to cook any recipe.This is very good snack for evening when children coming from the school .They feel surprise if you prepare this at home.

Wednesday, August 17, 2016

Cabbage coconut masala curry

cabbage curry

 We can prepare many varities with Cabbage like pickle,fried rice,raita,curies,fries,chutnies,samosa curry and adding in paratas.In north indian dishes it is placed in second position after aloo(potato).We can eat this recipe with rice as well as roti also.Cabbage is a good anti oxidant vegetable and best to stimulate immune system.So we should eat cabbage regularly.This recipe is not regular one because I add coconut masala paste instead of  garam masala.That gives not much spiciness and not smooth  regular taste.

Monday, August 15, 2016

Sambar powder preparation

sambar powder preparation


coriander seeds 1 cup
dry chillies 15 to 20
urad dal 1/4 cup
chana dal 1/4 cup
tur dal 2 spoons
fenu greek seeds 2 spoons
black pepper seeds 2 spoons
cinnamon inch piece
turmeric 1/4 spoon
cumin seeds 2 spoons
curry leaves 2 springs
asafoetida 1/2 spoon


The ingredients those are using in making of sambar powder should be dried.Even curry leaves also  use dried leaves not wet leaves.
Moisture can be spoil the sambar power.
It is better to put  all ingredients(except hing and turmeric)under the sun shade before preparing sambar powder to store long period.
Remove the crowns from dry chillies.Dry chillies easily absorb moisture in the air and do not have the crispy nature.So we should kept under the sun shade before using it 
If you have not  much time to dry all  ingredients  dry chillies should be dried for 10 to 20 minutes under the sun light.


1.Take a kadai(thin pan).
2.Add dry chillies in the pan .Put the flame in low or medium.stir often .when dry chillies become to change its colour smoky aroma coming from it .remove it from the pan and keep it aside.(In a big plate).
3.Add coriander seeds and fry for 3 minutes in low or medium flame.when coriander seeds change their colour remove from the pan .
4.Add fenugreek seeds and poppy seeds and fry till fenugreek seeds become light brown colour and gives good aroma .it is the indication of fried fenugreek seeds.
5.Add chana dal in the pan and roast until chana dal change their colour and become to light golden colour .remove from the pan.
6.Add urad dal and roast this till it become to light golden colour.remove from the pan.
7.Add tur dal and roast for 2 minutes in low flame .roasted tur dal gives good aroma.when tur dal change the colour remove from the pan.
8.Add 1/2 spoon of oil in the pan.
9.Add curry leaves and hing.
10.when curry leaves are become crispy put off the flame.
11. all roasted ingredients should come in room temperature before  making powder.
12.Keep to cool the ingredients.
13.Add all  roasted ingredients and cumin seeds, turmeric in a mixie jar and make a powder. Powder texture should be coarse for better taste.
14.After making sambar  powder ,power may have some warm nature.
15.Power should kept in a tight container after it is cools at  room temerature.
16.Add this sambar powder when you are preparing sambar 

Keep in the mind

For roasting ingredients we should use thin vessel or kadai for avoid burning.
Roast in low flame increases the quality of sambar powder.
Should use fresh ingredients for better taste.
We should pick small stones in coriander seeds,fenugreek seeds,cumin seeds  like ingredients.
Do not make powder finely.coarse power gives good taste to the sambar.
We can add salt when blending all ingredients.But should keep in the mind when adding salt in the sambar(add less salt). 
Roasting  the cumin seeds is optional.We can use cumin seeds without roast.

Useful Health Tips

health tips beauty tips cooking tips

1.Relief from cold

Eat basil leaves daily to avoid cold and cough.

2.Weight loss and reduce belly fat

Cinnamon powder is the best to reduce belly fat. Add this powder(1/2 spoon)in boiled water(100 ml).After 15 minutes strain the water and drink early morning and at bed time.  

3.Increase immune system

Eat any citrus fruit which has vitamin C that is most important to increase immune system and gives relief from  normal diseases like fever,cold and cough.

4.For instant energy

Eat banana for instant energy.At the time of  suffering from head ache or some stress  have banana for instant relief.

5.Prevent constipation

Eat fiber food to prevent constipation and improve digestion.guava  fruit has high fiber content.Eat guava daily for reduces constipation. 

6.Healthy heart

  Pomegranate juice is a potent blood thinner thereby 
preventing the clogging of arteries.

7.Use of water  melon

Water melon  helps to controls heart rate. Improves brain functions.

8.Prevent arthritis

Eat pine apple regularly to avoid arthrities problem.

9.Prevent cancer

Eat 3 to 4 tulasi(basil)leaves daily  to prevent cancer.

10.Bone density

Drink 1 cup of milk for strong bones.

11.Fat burning ingredient

Lemon is one of the fat burning ingredient .Take spoon of  lemon juice daily to  reduce fat.

12.Energy food

Honey gives instant energy to the body.In the time of the fasting day you can take 1 to 2 spoons of honey to controls sugar levels in the body.

Crispy and spicy potato fry

spicy crispy potato fry

 Potato gets the  main place in indian meal plate.In south or north . ...with Rice or Roti is suitable vegetable(recipe).Every one likes potato varieties as curry,kurma,mixed with other vegetables,masala curry and fries. Potatoes is a energy giving vegetable and also stimulate the brain function and increase the immune system .Do not feel afraid when you eating potatoes which is not only having carbohydrates also enriched with many nutrients values.Children love this crispy and spicy potato variety.This is good combination with Pappu charu(Sambar) or all mixed dal varities.

Friday, August 12, 2016

Coconut Tomato Chutney

coconut tomato chutney kobbari pachchadi

Coconut tomato chutney is andhra special item and traditional one also.Iam using for prepare this chutney with mortar instead of mixie.In my  grand mother days there was no  mixie and grinder.They were preparing chutnies or masala powders with mortar.Mortar does not make the chutney smooth paste like mixie but the taste is different.we can enjoy that taste also. Mixing grated coconut with tomato is a wonderful combination.We should like to eat this chutney  with hot rice  completely without  any curry.

Wednesday, August 10, 2016

Amaranthus pulusu

amaranthus pulusu

Amaranthus pulusu (thota kura pulusu)is a very famous dish in andhra pradesh.This is very easy recipe .We can  prepare this recipe with in a short time. This is traditional recipe In olden days people use to eat amaranthus pulusu with ragi sankati.This is good combination  and also gives strong body.Amaranthus is a leafy vegetables which one has very good nutrients values.So this recipe is also have very good for useful in weight loss treatment and low calories(add less oil) and  fat free .

Tuesday, August 9, 2016

Coconut rice Kobbari annam

coconut rice

This is very delicious and yammy dish. Many people know about this recipe "coconut rice".They like to make this rice with grated coconut .But Iam using coconut milk instead of grated coconut.Rice absorb the coconut milk completely and gives very special taste and smooth texture to the rice. You cannot forget that taste once you have it.Definitely you will try to make coconut rice with coconut milk. Of course the preparation will take much time and also increases the burden of work.But after completing the recipe ,I difinitely telling that you are totally forget all your hard work and fatigue.You should enjoy the recipe  taste and completely satisfy on your preparation.

Kobbari vundalu coconut sweet

kobbari vundalu
This is a traditional sweet.In the olden days there was  less sweet shops existed not like todays.People liked to make a simple sweets in the houses.In the sweets they used jaggery instead of sugar which is very good for children to  improve activity of brain.This coconut sweet is very good sweet item for children and youth. Ofcourse every one like this sweet because this is very delicious and very easy to prepare with in the short time.only two main ingredients we need to prepare this sweet.grated coconut and jaggery are main to make this sweet.we can add elachi and dry fruits as we like.

Saturday, August 6, 2016

Veg fish pulusu(Chemadumpala pulusu)

yam pulusu

Chamadumpala pulusu is very famous recipe in andhra.This pulusu is different from normal pulusu.This is gives same taste like chepal pulusu(fish pulusu).So it is called  chepala pulusu.(vegetarians chepala pulusu)..Every one likes this recipe in andra .This is traditional recipe also.My grandmother used to  prepare this one in vegetarian  days like friday,saturday(non veg restricted days). 


Chamadumpalu 1/4 kg
tomato 1
onion 2
green chillies 4
oil 3 spoons
cloves 3
elachi 1
cinnamon  1 inch
cumin seeds 1 spoon
ginger garlic paste 1 spoon
turmeric 1/4 spoon
salt to taste
red chilli powder 1 spoon
jaggery  small piece
coriander leaves few
tamarind 4 to 5 flakes


Wash chamadumpalu with plenty of water because chamadumpa is a root vegetable to take more care to wash than other vegetables.
Take a pressure cooker add cleanly washed chamadumpalu and 1 cup of water.keep to cook till 2 whistles.
Open the cooker lid when pressure completely comes out.Drain the water and peel the upper layer of  chamadumpalu and cut them into small pieces.cut chamadumpa into 4 pieces if it is in big size.
 Wash tomato and onion and green chillies with water .better to put them in salt water for 15 minutes to remove bacteria.
Cut one onion into small pieces and other one is into medium size pieces.
Add medium size onion pieces,cloves,elachi,cinnamon and cumin seeds in a mixie jar and make a fine paste.This is onion masala paste.
Split green chillies into two pieces.
Cut tomato into 5 to 6 pieces.
Wash coriander leaves with water.cut into small pieces.keep them aside. 
Soak tamarind in the water for 15 minutes .Then extract juice from it (approx 2 to 3 cups).


1.Put oil  in a pan.After heating the oil add finely chopped onions and green chillies.
2.When onion pieces turn into golden colour add ginger  garlic paste and saute for 20 seconds.
3.Then add onion masala paste and stir well.fry for 2 minutes.
4.Do not allow to get masala paste into brown colour .For avoiding this stir the masala between frequent intervels.
5.Fried masala gets good smell then add  tomato pieces and  boiled chamadumalu (pieces).
6.Add turmeric,salt ,red chilli power and jaggery and mix all well.And put  the lid .cook for 5 to 10 minutes.
7.No need to cook  chemadumpalu much time because chamadumpalu already cooked in the pressure cooker.
8.Add tamarind juice and stir the curry .
9.taste the pulusu if salt and sweetness is enough or not.
10.If you want more add salt and sugar(not jaggery).
11.This time add sugar instead of  jaggery for sweetness because this is the  finishing  stage of pulusu so sugar can dissolve fastly than jaggery. so add sugar.
12.Cook for 15  minutes in  low flame.
13.When pulusu gravey constitency is going to thick add coriander leaves and put off the flame.
14.Vegetarian chepala pulusu is ready to eat .Have it with steam rice or roti.

Keep in  the mind

Chemadumpa is a root vegetable. Should be clean properly before using it.
chemadumpa has some sticky nature after cooked it.So do not cook much time.It will become paste and  gummy.The recipe also become very thick constitency..So  be careful when boiling the chemadumapa in  cooker .1 or 2 whistles is enough more than 2 whistles dumpa may be over cooked.
we can use raw chemadumpa  also.Add peeled raw chamadumpa  after frying the onions.But peel the layer of raw chemadumpa is some difficult.So i used to boiled dumpa before adding in the recipe.
Adding onion masala gives fish pulusu taste.If you do not like that taste you can avoid to add this masala paste.That gives normal pulusu taste.add seasonings and asafoetida instead of adding onion masala paste.
You can add boiled eggs in this pulusu if you like. Slighty split the  upper layer of the boiled egg and add this in the recipe when boiling the tamarind juice.
Add coriander leaves before put off the flame to get valuable nutrients .Cooked coriander leaves do not give all nutrients values present in it.

Wednesday, August 3, 2016

Cauliflower Tomato spicy recipe

cauliflower tomato curry


cauliflower flakes1 cup
green chillies4
ginger garlic paste1 spoon
turmeric1/4 spoon
saltto taste
red chilli powder1 spoon
cinnamon 1 inch piece
coriander seeds1/2 spoon
poppy seeds1 spoon
cashew nut5
coriander leavesfew