All purpose flour 2 cups

Active dry yeast 1 tsp

Salt 1 tsp

Sugar 1 tsp

Baking powder 1/2tsp

Kalonji/Nigella seeds 2 tsps

Butter melted 4 tsbps

Yoghurt 2 tbsps

Milk 1/4 cup



Mix salt, sugar and flour and sift thrice. Whisk milk and yeast and let it stand for 10 minutes. Knead a soft dough of the flour , yoghurt and yeast mixture. Add more milk if needed , the dough should be soft and elastic. Let the dough stand for 1 -2 hours until it doubles in size. Knead the dough for 2-3 minutes and then divide it into 8 rolls. Roll into round naans using a roller pin. Heat griddle and roast naan on each side until cooked. Add butter on top and sprinkle few nigella seeds. Serve hot with any side dish



Leftover Idli/Dosa Batter - 2 cups
Onions - 1/2 cup, finely chopped
Green Chilli - 1 to 2, finely chopped
Cilantro - 1tsp, finely chopped
Ginger - 1/4 tsp, minced (optional)
A pinch of salt


Add onions, green chillies, minced ginger, cilantro, pinch of salt in a small bowl and mix well.
Heat a griddle and pour a ladleful of idli batter. Spread the batter gently using the ladle. Drizzle oil around the edges.
Sprinkle chopped onion mixture on top and let it cook for about a minute. Flip to the other side and cook for about a minute.

Serve hot OOTHAPPAM with coconut chutney and sambar.


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Idly rice- 4 and 1/2 cups

Urad dall- 1 cup

Fenugreek seeds- 1 tsp


Wash the rice twice and soak it with fenugreek seeds for 2-3 hours.

Wash the dall twice and soak it separartely for half an hour to one hour.

Grind the dall first. Add minimum water and sprinkle ice cold water for better frothing. The grinder should run for atleast 30 min. Take the dall out and grind the rice next. When the rice is little coarse, add enough salt , unload and mix well with your hands. Make sure the batter has the right consistency before fermenting. If you pour the batter from your hands, it should run down smoothly and slowly. After a thorough mixing, let it stand for 10- 12 hours. The batter would have risen good if it was in right consistency and had the right amount of salt.

Idli batter - gracefully risen

Mix again well and pour in the idly molds and steam cook for 15 minutes. To check the doneness, just touch the idlis and they should not stick to your hands. Take out the molds from the stand and let it cool a while. Dip a spoon in water and use it to unmold the idlis. Hot and soft idlis are ready to be served with chutney, sambhar


Ingredients :

2 cups All purpose flour (maida)
11/2 tbsp. fine grained semolina or rice flour
1/4th tsp. baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp. saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp. kewra water or rose water
Ghee or vegetable oil for frying

Method :

1.Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
2.Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
3.Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
4.Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
5.Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
6.Deep fry them until they are golden and crisp all over but not brown.
7.Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
8.Leave for at least 4-5 minutes so that they soak the syrup.
Take them out of syrup and serve hot.

kobbarikaya mavidikaya pachadi

Raw mango-coconut chutney


  1. Raw Mango pieces - 1/2 cup
  2. Freshly grated coconut - 1cup
  3. Green chillies - 3 to 4
  4. Salt to taste

For seasoning or tempering:

  1. Urad dal - 1/2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Curry leaves - few
  4. Hing - pinch
  5. Oil - 1tsp
  6. Dry Red chillies -2(optional)


  • Grind the coconut,mango pieces , sauted green chillies and salt by adding very little water to a coarse mixture in a blender.
  • Heat oil in a pan add the seasoning ingredients ,after the mustard starts spluttering add this to the above ground mixture and mix well.
  • This tastes good with hot plain rice ore even with dosa or idly

Kajjikayalu (Andhra sweet)

Kajjikaayalu - Traditional Andhra Sweet


500 gms maida (all-purpose flour)

4-5 tbsps ghee

enough water to knead the maida

salt to taste

oil for deep frying

For the filling:

1/4 dry coconut finely grated

1 cup sooji/semolina (you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji)

1 cup sugar

1 tsp cardamom pwd

3 tbsps finely chopped cashewnuts

Kajjikaayalu - Andhra sweet preparation process and ingredients

1 Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls as shown in the picture. Keep aside covered for half an hour.

2Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.

3 In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside.

4 Powder the sugar and mix with the roasted sooji, grated coconut, cardamom powder and cashewnuts. The filling is ready. Keep aside.

5 Now, roll each ball with the rolling pin into a thin puri.

6 Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya. Press the ends firmly so that the filling doesnt come out during the deep frying process and twist the edges around the kajjikaya as shown in the picture.

7 Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil.

8 Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.

Kajjikaayalu - Andhra Sweet Recipe

Pesara Garelu

Pesalu (Green moong dal) – 1 cup
Minapappu (Urad dal) – ½ cup
Green chilies – 8
Ginger – 2” piece
Cumin seeds – 1tbsp
Salt – to taste

  • Soak moong and urad dal, separately, overnight. In the morning, grind them into smooth batter with green chilies, cumin, ginger and salt.
  • Heat about 1½ to 2 cups of oil (I used canola oil) on medium-high flame. When the oil is hot enough, flatten a lemon size batter either on your palm or on a plastic Ziploc bag, make a small hole in the middle, slowly slide the batter into the hot oil. Fry the vadas on medium flame on both sides, till slightly golden brown.
  • Serve hot with any chutney (tomato, coriander, ginger, mint or good old coconut).


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2 cups rice ravva

1 finely sliced onion

3-4 slit green chillis

1″ ginger finely chopped

1 cup chopped vegetables (carrots, beans, peas, cauliflower and potatoes)

1 1/2 tbsp ghee

8-10 cashewnuts or roasted peanuts(optional)

5 cups water


1 tbsp lemon juice (optional)

For seasoning:

1 tsp mustard seeds

1 tsp cumin seeds

1 tbsp bengal gram

1 tbsp black gram dal

2 dry red chillies (optional)

1 sprig curry leaves

Onions, carrots, curry leaves, green chillis, ginger, spices, urad dal, bengal gram dal and rice ravva

1 Heat oil or ghee in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin, bengal gram, black gram, cashewnuts and curry leaves and saute them till the dals turn slightly brown and a nice aroma emanates the kitchen.
2 Add the sliced onions, green chillis and ginger and saute for 2 mts.
3 Add the chopped vegetables and saute on medium heat for 2-3 mts. Add salt and water and bring to a boil and let the vegetables cook in the water for 3-4 mts before adding the rice ravva.
4 Now, reduce heat and slowly add the rice ravva to the water and mix it continuously so that lumps don’t form and it combines well with the water.
5 Combine well till it forms a gooey paste.
6 Reduce heat and cover with lid and let it cook for 10-12 mts. Turn off heat and mix in the lemon juice.
7 Serve hot with chutney or pickle

Vegetable Manchuria

Vegetable manchurian


  1. Grated cabbage - 2cups
  2. Grated carrots - 2cups
  3. Spring onion - 1 chopped
  4. Green chillies- 2 chopped
  5. Garlic flakes - 3 -4 flakes
  6. Corn Flour - 4tsp
  7. Oil for deep frying
  8. Soya sauce - 1tsp
  9. Salt to taste
  10. Pepper powder - 1tsp
  11. Oil - 2tsp
  12. Chopped coriander leaves for garnishing.


  • Mix grated cabbage and carrots and squeeze the water out from them and mix corn flour,chopped green chillies and little salt to it.
  • Make small balls(like koftas) of the mixture.
  • Heat the oil in a wok/khadai and deep fry the balls till golden brown,drain and keep aside.
  • Now in a separate pan heat 2tsp of oil, saute garlic,green chillies and spring onions.
  • Add water,salt,pepper and soya sauce,bring it to a boil.
  • Gently add the fried balls to the gravy.
  • Cook the vegetable manchurian for 3-4 minutes and serve hot garnised with chopped coriander leaves.

Mixed Vegetable fried rice

Corn chat

Corn Chat


100gms boiled American sweet corn,
1/2 tbsp Garam Masala Powder,
1/2 tbsp Chat Masala
1/2 tbsp Jeera Powder
1/4 tbsp Dhaniya Powder
1/2 tbsp Red chilly Powder
1/2 tbsp Salt
1/2 tbsp Sugar
1/2 tbsp Ginger & Garlic Paste
1tbsp Butter Or Ghee (or Both)
Lemon Juice & Coriander to Garnish.


In a Kadhai, Heat Butter or Ghee,
Put in the Ginger & Garlic Paste and stir continuously.
Now,put in the rest of Masalas including Sugar.
Once well mixed,put in the Boiled American sweet corn,keep stirring continuously on a high flame till the corn becomes crispy.
Now remove from the stove & add the Lemon Juice,Garnish with Coriander & serve Hot.

Palak Panner


Spinach - 1/2 kg

Paneer 1/4 Kg
Butter - 4 tablespoon
Oil - 2 tablespoon
Onion - 1 no’s chopped
Tomato - 1 no’s
Cumin seeds - 1 teaspoon
Black pepper powder - 1/4 teaspoon
Garam Masala Powder - 1/2 teaspoon
Gingergarlic paste - 1 teaspoon
Green chilli - 4
Salt to taste


Boil spinach in water for for 2 mins .Cool it and add gingergarlic paste, chopped green chillies to it blend it to paste. Cut paneer into 1inch cubes and grate some portion for garnishing.

Heat oil in a pan,fry the paneer cubes on till they turn slightly brown and set them aside.

Heat butter in a pan ,fry bay leaves and cumin seeds , add chopped onion , fry until the onions become light brown. Add salt, black pepper powder, garam masala and stir well. Add paneer and boiled spinach (blended) and mix them well. Add little water if required and bring to boil, once it boil add butter and cook it on low flame for 10 minutes.
Garnish with grated paneer.

Enjoy Palak Paneer with Roti’s and naan’s.

Baby corn 65


Baby corn - ½ kg
Salt to taste
Pepper powder - 10 gms
Red chilli powder - 2 tsp
Cornflour - 2 tsp
Maida - 2 tsp
Ginger and garlic paste - 2tsp
Green chillies 4
Curry leaves - 8
Jeera-coriander powder -1tsp
Curd - 10 gms
Lemon juice - 2 tsp


Cut baby corn into dices boil in water for two minutes. Cool and marinate with salt, pepper, red chilli powder, cornflour and maida. Fry baby corn in hot oil and keep separate.

In a kadai heat some oil, fry chopped ginger, garlic, green chillies and curry leaves. To this add curd, salt and jeera-coriander and chilli powders. Add little lemon juice and add fried babycorn. Sauté for two minutes till dry. Serve hot garnished with coriander leaves.



Ingredients :

1 cup yellow split peas ( Ground to smooth powder)
1 cup water
1 1/2 tsp sugar
1/2 tsp citric acid
1 tsp soda bicarb
2 green chillies
1/2" piece ginger grated
2-3 drops yellow colouring
salt to taste

For Seasoning
1/2 cup coconut grated
1/4 cup coriander chopped
1/2 tsp mustard seeds
1 tbsp oil.


Warm the water. Take flour in a large bowl. Place sugar and citric acid in
a cup. Place soda bicarb in another cup. Pour a little of the water over
Pour remaining water in gram flour, add chilli and ginger. Mix well with palm till smooth.

Place the pressure cooker on gas with 1 litre water and stand.

Grease a round cooker or cake tin and place in the cooker. Allow to heat.
Add sugar solution and colour to better. Mix well till light and fluffy.
Add soda solution and mix well. Pour into prepared tin before the foam goes down. Do not touch spoon now. Cover tin with a perforated lid and close

Cook without whistle for 13-14 minutes. Remove tin and allow it to cool.
Cut in cubes and remove with spatula. Heat oil in a small pan. Add mustard seed, allow to splutter. Pour over dhokla cubes. Sprinkle coconuts and
Transfer to serving dish. Serve hot or cold with green chutney.

Dhokla Stand - 3 piece tray

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Vegetable salad

Ingredients :


1 can (14 ounces) cut green beans, drained
1 can (12 ounces) whole kernel corn, drained
1 cup chopped green pepper
1 cup sliced celery
1/2 cup sliced green onions
2 tablespoons diced pimientos
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup cooking oil
1/2 teaspoon pepper

Method :

1-Combine salad ingredients; mix well.
2-For dressing: Combine sugar, cider vinegar, cooking oil and pepper. Stir until dissolved.
3-Pour dressing over vegetables mixture. Toss. Refrigerate overnight.


Bread slices - 4
Onion -1
green bell pepper -1/4
Sliced baby carrots - 10
Salsa - 1/2 cupTo garnish

Toast the bread and cut each slice into 6 or 8 pieces.
Pour some butter on the pan. Add the sliced onions and saute it and then add the chopped bell pepper. And then the carrots.
Now add the salsa and mix it together add the cilantro and cook for 3 minutes.
Finally add the bread pieces and mix everything together and serve hot.



Maida /All purpose flour - 2 cups

1. Mix the all purpose flour, salt and warm water (I added little sugar). Knead the dough nicely and keep it aside for 1-2 hours. Cover it with a wet towel or a close it with a lid.

2. Check the dough whether you can able to expand it (as a chewing gum) easily. If it is so this is the correct stage to proceed further.

3.Divide the dough into small balls.

4. Roll the dough into a thin layer. (expand it as much as possible)

5. Now apply some oil all over the rolled dough (U can use your hand either a brush to apply the oil)

6.Now gently fold it. (hold the dough with your two hands and and go front and back. You can see nice folds)

7.Now hold the folded dough with your hands and nicely tap it on the rolling board. So it will expand little more.Now roll it from one end to another. (roll like a mat)

8.Now roll the dough into parathas and fry it in a pan adding enough oil

on both sides until you see the nice brown dots all over.

9.Now remove it from fire and tap it with both of your hands when it is hot (this is to seperate the layers) Serve hot with any kind of kurma of your wish.


Idly Manchurian

Idly - 2
maida - 1tbsp
Bread crumbs - 1 cup
Ginger/garlic - 1/2 tbsp
Chilly powder - 1/4 tbsp
Onion - 1/2
Tomato - 1/2
Cilantro and spring onion to Garnish Method
1. Slice the idlies into small pieces. Make a paste by adding little water to the maida. Dip each idly pieces in the maida paste and roll in the bread crumbs and deep fry it. You can just eat the fried pieces like this else follow the next step.
2. Heat a tbsp oil in pan add the chopped onion and the chopped ginger and garlic. Fry for a minute and add the chopped tomato and chilly powder and then the fried idly pieces cilantro and little salt if needed. Finally add the chopped spring onions and serve hot with tomato sauce.

Rava(Sooji) Idly

Sooji/Rava - 1 cup
Grated carrot - medium size 1
Onion chopped - 1/2
Green chilly chopped - 1
Roasted cashew nuts - 8 (crushed)
Curd/Yoghurt - 1/2 cup
Chopped Cilantro
Baking soda a pinch
Salt to taste

1.Dry roast the Sooji/Rava until brown.
2.Mix all Chopped onion, green chilly, grated carrot, Baking soda, Chopped cilantro,cashew nuts and salt.
3.Now use the yoghurt/Curd to make the batter.There is no need to add water. If feel the batter is so thick add little water. ( if the batter is so loose you wont get good idlies)
4. Keep this batter in fridge for 1/2 hour or make idlies immediately as you wish.
5.Serve hot with Green chutney(I made corriander chutney and it is a good combo for this)

Ven Pongal (kattupongal)

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  • Raw Rice 1 cup
  • Moong Dal ( Pesara pappu) 1/2 Cup
  • Cumin Seeds ( Jeeragam) 1 tsp
  • Peppercorns ( Miriyalu) 1/2 tsp
  • Ginger 1 tsp, chopped finely.
  • Cashews 2 tbsp
  • Ghee 1 1/2 tbsp
  • Curry leaves 10 to 15
  • Salt to taste
  • Water 3 1/2 cups


  1. Heat 1 tbsp of ghee in a pressure cooker.
  2. Pop cumin seeds and peppercorns. When they start to splutter add ginger and curry leaves.
  3. Now add the dal,rice,water,salt and mix well. Close the lid and let it cook.
  4. Heat 1/2 tbsp ghee in a pan and fry the cashews until golden brown. Add this to the cooked pongal and mix well.
  5. Serve hot with kathrika gothsu ( recipe coming soon) or coconut chutney.


cauliflower curry

Cauliflower Curry

2 tsp olive oil
1 1/4 c onion, thinly sliced
2 tsp fresh ginger, finely minced
1 tbsp + 1 tsp curry powder
1/4 tsp turmeric
2 cloves garlic, minced
4 c cauliflower florets
3-4 medium red-skinned potatoes, peeled and diced
1 c canned crushed tomatoes in thick puree
1/4 tsp salt
1/2 c fresh cilantro, chopped

Heat oil in large pan over medium-high heat. Add onion and ginger, cover, and cook for 3 minutes. Add curry powder and garlic, and cook 30 seconds, stirring often. Add cauliflower and potates, and cook for 5 minutes, stirring often, until they start to soften. Add tomatoes, 1/4 c cilantro, 1/2 c water, and salt.
Simmer, reduce heat, and cook, covered for 15 minutes, until vegetables are tender. Stir in remaining cilantro and cook, covered, for 2 more minutes.
Serve alone or over rice.

Bele Idly / Toordal Idly

  • Toordal - 1& 1/2 cups (soaked for at least 6 hours, makes 12-14 idlies)
  • Onion (one small), cilantro leaves (one handful), green chilies - 2 all of them chopped finely.
  • Carrot - 1 grated.
  • Cumin seeds - 1 teaspoon.
  • Salt.



  • Soak toordal for at least 6 hours, by adding little water grind them to coarse paste.
  • Then add finely chopped onion, cilantro, chilies, grated carrot and cumin. Add salt and mix well.
  • Add more water if required to make it to medium consistency. Batter should not be too thick or too thin.
  • Smear little oil on to idly pans, pour the batter and steam for about 15 minutes.
  • Allow the pan to cool a little so the idlies come out easily from the pan.
  • I like to serve with little bit ghee and coconut chutney. Enjoy!

Spring Onion Curry


2 bunch of spring onion.

1 medium size tomato


1tsp of sambhar powder (or any curry powder)

1tsp of jaggery or brown sugar

1/2 tsp of tamrind paste or about 2tsp juice of tamarind soaked in water

salt as per taste

To garnish fresh coconut and few spring onion( this is optional)

1tsp of oil and mustard seeds for seasoning.

sp-curry-4.jpg sp-curry-3.jpg

Method :

1. Heat a tsp of oil, when hot add mustard seeds. When it starts to pop add veggies.

2. Saute it for few minutes( both tomato and sp onion take less time to cook). Than add all the spices. Add water and let it cook for 10 min or so.

3. Taste it to make sure all the spice and salt are well adjusted. Finaly garnish with coconut and few sp onions.

4. Tastes good with chapathis


Masala Dosa

The making of Masala Dosa


Boondi ladoo


Gram flour - 1 1/2 cup
Sugar - 1 cup
Water - 1 cup
Cardamom - 2 pieces (powdered)
Raisins and cashews - 1/4 cup
ghee - 1 tsp


1. Dissolve sugar in 1 cup of water and prepare syrup to one string consistency. Now add the cardamom powder and the food color (either yellow or orange).
2. Add enough water to the gram flour and make it like dosai(little watery, not so thick) batter.
3. Heat oil in a pan on medium heat, pour the batter over the ladle. So it will fall like tiny balls (boondi) into the oil. Don’t over cook it. It shouldn’t be crispy. Drain it from oil and immediately put it into the sugar syrup. Leave it in the sugar syrup for few minutes and drain it. Repeat the same process for the whole batter.
4. Now heat little ghee in a pan and fry the raisins and cashews and add it to the boondi.
5. Let it cool for few minutes. Make balls immediately when it is warm. otherwise it is hard to make balls. Delicious ladoo is ready!!

Bread bonda

Potatoes - 4 ( Boiled and diced into small pieces)
Medium Sized Onion - 1 (Finely chopped)
Green Chillies - According to taste ( Cut lengthwise)
Bread -15 slices

Cloves(lavangaalu) - 3
Cinnamon(Dalchini) - 1cm X 3 mm
Fenugreek (Menthulu) - 1/2 tsp
Cumin ( jeera, jeelakarra) - 1/2 tsp
Turmeric (pasupu) - pinch Curry Leaves(kari vepaku) - 10
Oil - 2-3 Tbsp
Ginger-Garlic(allam-velluli) paste - 1tsp

Procedure to prepare the filling
Heat oil in a heavy sauce pan, add the tempering ingredients and fry for 10 seconds. Add ginger garlic paste, green chillies and let it fry for about 10 secs. Add the onions, wait until they are transparent and add potatoes. Smash the potatoes as you cook for about 15-20 mins and add salt according to taste. Cool and put it aside.

Procedure to prepare the bondas

I used Sara lee white bread, but any bread can be used. Take the brown borders off before making the bondas. Dip each of the slice in water and drain the water by pressing against your palm. This ensures the bread is elastic enough for the filling to be inserted.(Photo 1). Then insert a small lemon sized potato curry into the wet sliced, fold in the four corners and press into a small spherical shape. Repeat the process for all the remaining slices.

Heat oil in a shallow pan and drop the raw bondas one at a time. Fry the bondas on low to medium flame until they turn reddish brown. Serve hot with tomato sauce.

Bread bonda