Archive for September, 2008

Aratikaya curry ( Planten curry )


Aratikayalu ( Plantens ) : 2( Peal and cut in to medium size pieces )
Onion : 3 Medium size ( Cut onion into thin lengthy pieces )
Green chilli : 2 to 3 optional ( cut in to lengthy pieces )
Ginger garlic crushed paste : 1 tsp
Tamarind juice : 2 table spoons or optional( freshly prepared juice )
Coriander powder : 1/2 tsp
Jaggery : 1 tsp
Urad dal : 1 tsp
Chana dal : 1 tsp
Turmeric : Pinch of
Salt to taste
Vegetable oil : 2 table spoons
Red chilli : 3
Cumin seeds ; 1/4 tsp
Mustard seeds : 1/4 tsp
Curry leaves : few
Cilantro : few

Preparation :

1. Peal the outer skin of aratikaya and cut in to medium size pieces.

2. Boil  3 cups of water, add plantain piece, 1/2 tsp salt , 1/4 tsp turmeric and cook for three minutes. Remove the water. Keep it aside.

3. Heat oil in a wide bowl. The oil is hot add mustard seeds, cumin seeds and let it to crackle. Add  Broken red chilli, chana dal, urad dal, curry leaves and ginger garlic paste in the same order and fry for 30 seconds. Add onion, green chilli pieces and saute it till it turns light golden brown color. Add plantain pieces and fry for two minutes. cover with lid  and cook in simmer about until they become tender (add some water if needed ), add tamarind juice, salt, coriander powder and jaggery. stir it well and cook in simmer about 5 to six minutes. Turn off the heat. Garnish with cilantro. 

Serve with rice, chapati, puri and javari roti.


September 30, 2008 at 4:15 pm Leave a comment

Sesame seeds laddu or (Nuvvula vundalu)

Sesame seeds : 1 cup
Jaggery :  1 cup
Water : 3 /4 cup
Poppy seeds : 1 tsp

Preparation :

1. Roast sesame seeds on medium flame until they crackle then remove from the kadai.

2. Take a wide bowl and add water and jaggery. Under medium flame stir the syrup till it becomes to a sticky state. If you put one drop of the syrup in water, it should not get mixed in water (It should become sticky ball). Add sesame seeds and poppy seeds to the syrup. stir it well and take out the pan from the stove. While still it is hot, make round balls. (While making the balls, touch palm with cool water to avoid burning).

Nuvvula undalu will be ready to eat once they cool down. It is very easy to make and take very less time to prepare.

September 30, 2008 at 4:00 pm 4 comments

Ridge gourd (Beerakaya) chutny


Ridge gourds : 2 (freshly looking Beerakayalu)
Onion : 1 medium size
Green chilli : 2 or 3 (optional)
Garlic flacks :  (3  pieces ) crushed paste.
Sesame seeds ; 1 tablespoon
Turmeric ;A pinch
Salt to taste
For popu:
Vegetable oil : 2 table spoons
Red chilli : 2
Cumin seeds and mustard seeds : each 1/4 spoon
Curry leaves : 6
Coriander leaves : for garnished


1.Take a medium size kadai  on low flame , add 1 tsp oil , add green chilli ,a pinch of salt ,fry  for a minute and remove from the kadai, put ridge gourd pieces  in to the kadai, stir it for a minute , add 1/2 cup of water or required ,cover the kadai with lid ,and cook it simmer until the ridge guard pieces are tender. Turn off the heat.  Keep it aside for cooling .

2. Roast sesame seeds.

3. Grind sesame seeds,  add green chilli ,garlic flakes,salt and turmeric ,grind in to  make smooth powder , add Ridge gourd pieces to the above mix and grind to coarse. ( one or two rounds will be sufficient. Add popu.

4. Heat oil in a popu pan , add red chilli ,cumin seeds and mustard seeds , toast the popu , then add curry leaves fry for few seconds. Turn off the heat .Add popu to the above mix . Garnish with coriander leaves.

5. Serve with hot rice or chapati.

September 21, 2008 at 4:45 am Leave a comment

Peanuts basen pakody


Peanuts : 1 cup
Salt to taste or one pinch
Red chilli powder : 2 pinch
Ginger garlic paste : A pinch
Gram flour : 1  to 2 table spoons (Approximate )
Vegetable oil : For frying

Preparation :

1. Soak peanuts in the hot water up to 30 minutes Remove the water.  Add salt, red chilli powder, ginger garlic paste and gram flour (beson pindy or senaga pindy). Mix well.

2. Heat oil in a kadai, or vessel and when the oil is hot drop the beson balls slowly in to the kadai. Fry until it turns light golden color.

3. Remove and keep them on paper towel to get the extra oil drained out. Let them cool for few minutes to become crispy.

It is very tasty snack. It is very good snack for children.

September 4, 2008 at 6:28 am Leave a comment

Semia, moong dal payasam


Ingredients ;

Semia : 1 cup
Moong dal : 1/2 cup
Sugar : 1 cup
Ghee : 1 table spoon
Coconut : 1/2 cup wet
Cashew nuts,  raisins (kish miss), Cherries. ( optional )



1 . Boil four cups of water, add 1 cup semia  to cook  on medium flame until semia to become tender. Remove the water from the semia.

2 . Cook moong dal in pressure cooker with 1 1/2 cups of water. Cook for 2 to 3 whistles. Keep it aside for cooling.

3 .  Wet coconut cut in to small pieces.

4 . Heat ghee in a bowl, add sugar, semia, cooked moong dal and coconut pieces fry up to 2 to 3 minutes. Turn off the heat.

5 . Take in a serving bowl. Decorate with fried cherries, cashew nuts and raisins (kishmiss).

September 4, 2008 at 6:23 am Leave a comment


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