Monday, January 24, 2011

Atukulu/ Poha Chudwa

This Chudwa is an amazing snack which is made very easily in no time.


Thin Atukulu – 2 cups
Jeera – 1 tsp
Avalu/ Mustard Seeds- ½ tsp
Peanuts (raw) - ¼ cup
Putanalu / Dalia– ¼ cup
Curry leaves – 2 spring (chopped into pieces)
Green mirchi – 2-3 nos slited half
Red mirchi – 4-3 nos
Salt as Required
Sugar –pinch
Dry coconut (small pieces) – 1/4 cup
Turmeric – ¼ tsp
Kaju – 1 tsp ( raw and broken)
Oil – 3 spoons

  • Put the pan on medium-high heat. Add the oil.
  • Add jeera, avalu, peanuts, green mirchi, red mirchi, curry leaves, putnalu, cashews (in that order) and move them around until the nuts are golden brown.
  • Then add the salt and turmeric powder and stir.
  • Add dry coconut, sugar and stir again.
  • Now reduce the heat to low and add atukulu, a cup at a time, stir well so that atukulu are coated well with turmeric and oil.
  • Cook for 5-8 mins on low flame and serve when cool.

Tuesday, January 18, 2011

Simple Egg Biryani

Egg Biryani recipe is prepared by using boiled eggs, basmati rice and spices. Here is the recipe that is easy to make and tastes very delicious.


Basmati Rice 2 cups
4 boiled eggs, peeled and cut half
Onions 1 no finely sliced
Green chilies 5-6 slit
Ginger garlic paste ½ spoon
Mixed vegetable (chopped carrot, green peas, corn)  ½ cup (optional)
Fennel Seeds 1 tsp
Cashews 5-6 nos
Coriander powder 1 tsp
Water 3 cups
Salt As Required

Biryani masala

Bay leaves 4-5
Jeera 1 tsp
Black cardamom 2
Star anise 2
3-4 pepper corns
2-3 cinnamon sticks
2-3 cardamom
5 cloves
2 mace/jathipoo
Black stone flower/kalpasi 2 nos

  • Wash basmati rice and soak in water for 30 mints
  • Heat the pan on flame and add 5 tspns oil. When the oil gets hot, add all the biryani masala items and stir well.
  • After few seconds add onions and sauté for few minutes
  • Now add green chilies, ginger garlic paste and again saute for few minutes
  • Add mixed vegetables, coriander powder, fennel seeds, and cashews and cook well
  • Add basmati rice by draining water and mix well till the biryani masala goes with rice
  • Add boiled eggs and mix well after they get mixed well with spices remove from pan and keep aside
  • Now take the above mixed spices rice in rice cooker add water and salt
  • Lastly place the eggs on top of the rice and cook well
  • Garnish with carrot and onions.
  • Serve with raita

Sunday, January 16, 2011

Mutton Tomato Curry

Today is the third day of Sankrathi festival which is celebrated as “Kanuma” and Non-vegetarian dishes are cooked. I tried cooking Mutton Tomato Curry.


Mutton 1 lb
Onions 2 nos chopped
Green chillies 3-4 nos
Ginger garlic paste 2 tsps
Salt As Required
Red chilli powder 2 tsps
Turmeric powder ½ tsp
Tomatoes 5 nos medium chopped
Coriander leaves chopped

Masala 1 Grind Together

Dhaniyalu 2 tsps
Jeera 2 tsps
Poppy seeds (Gasgasalu) 2tsps
Dry Coconut 1 ½ tsp

Masala 2 Grind Together

Cinnamon medium size 2 nos
Cloves 4 nos
Cardamom 1 no


  • In a pressure cooker heat the oil
  • Add onions and sauté till golden brown.
  • Then add green chilies and ginger garlic paste and sauté for 2 mints.
  • Now add the washed mutton pieces and stir till mutton turns slightly soft
  • Add Tomato, turmeric powder, salt, chili powder and stir well
  • Add Masala 1 mixture and stir well for few seconds, till the masalas coat mutton.
  • Pour water and pressure cook the mutton for 6 whistles
  • Once the pressure gets released add Masala 2 to mutton and stir well and cook till the gravy is thick
  • Garnish with coriander leaves and serve with rice or roti. 

Sankranthi Pindi Vantalu --- Gavvalu and Ribbon Murukulu

Sankranthi Subhakankshalu for all my friends,readers and visitors

Gavvalu and Ribbon Murukulu are traditional Andhra pindi vantalu.


Gavvalu are made with maida and jaggery syrup. Gavvalu chekka is used to make gavvalu cases.


Maida 2 cups
Sooji rava 2-3 tbsps (optional)
3-4 tbsps ghee or oil
Salt a pinch
Water As Required
Oil For Frying
Jaggery Syrup
1 cup grated jaggery
Cardamom powder ½ tsp

  • Prepare soft dough of maida, sooji rava by adding enough water to it.
  • Add salt and hot ghee to it and mix it well
  • Make small sized balls, using thumb press each ball on gavvalu chakka to roll into gavva shape

  • Prepare with all the balls and keep it aside
  • In a vessel add jaggery, water and let it melt. Cook till the syrup becomes thick. (To check the syrup thickness drop little syrup into a bowl of water and if we are able to make a small ball, it is ready ). Add cardamom powder and turn off heat.
  • Heat oil in a pan and deep fry gavvalu till there are golden and keep it aside
  • Add deep fried gavvalu to the jaggery syrup and mix well.
  • Spread little ghee in a bowl and drop the jaggery mixed gavvalu and after cooled remove gavvalu and store in an air tight container.

Ribbon Murukulu

This is a traditional and delicious snack which I prepared for this sankarthi. For this I used grinded ginger and green chillies paste instead of red chilli powder.


Rice Flour 2 cups
Besan 1 cup
Green chillies
Salt As Required
Ghee 3-4 tsps
Vamu 1 spoon
Oil for deep frying

  • Grind ginger and green chillies with enough water, extract juice from it
  • In a bowl add Rice Flour, Besan ,salt, extracted juice and hot ghee, mix them well to make a soft dough.
  • Fill murukulu press (use ribbon shaped plate) with the dough.

  • Heat oil in a vessel and drop ribbons, Fry them until they turn golden
  • Store them in air tight container upon cooling

Sending this entry to Pongal Feast event hosted by kurinjikathambam

    Wednesday, January 5, 2011

    Moong Sabu Kheer

    This dessert is the combination of moong dal and Sabudana(sagubeyam in telugu).  I learnt this Kheer from my mom.


    Moong Dal 1 cup
    Sabudana  1 cup
    Rice Powder  2 spoons
    ghee   2 spoons
    dry coconut  1 spoon
    cashews , kissmiss , almonds 5-10
    elachi powder ½ spoon
    jaggery  1 cup


    • Take a frying pan add ghee and fry cashews, almonds , raisins and keep it aside
    • Soak cleaned Sabudana and moong dal in water separately for 3 hrs
    • Drain the water
    • Boil sabudana along with water and after 5 mins add moongdal boil both of them for another 10mins until they become soft
    • In a separate bowl mix Rice flour in water and keep the mixture aside
    • Meantime Prepare jaggery pakam in separate vessel by adding water to it (don’t make it think) filter it and keep it aside.
    • And also boil the milk in microwave for 5-10min
    • After both sabu and moong dal become soft add the rice flour mixture , jaggery pakam , dry coconut and stir continuously in between to prevent from sticking.
    • Add boiled milk and stir continuously until it becomes little thick
    • Add Elachi powder, cashews,almonds, raisins
    • Serve warm or cold

      Tuesday, January 4, 2011

      Capsicum(green pepper) Kobbari Curry

      Capsicum Kobbari Curry is a very simple curry made with less ingredients and it goes well with rice and chapati


      Green Capsicum( green pepper) 2 nos
      Onion chopped 1 small
      Dry Coconut grinded ½ cup
      Garlic 2 cloves
      Curry leaves 2-3 nos
      Chilli Powder 2 spoons
      Turmeric Powder pinch
      Jeera ½ spoon
      Mustard seeds ½ spoon
      Urad dal ½ spoon
      Oil 2 spoons
      Salt As Required


      • Heat Oil in a cooking vessel and add Urad dal, jeera, mustard seeds, curry leaves, crushed garlic cloves
      • After crushed garlic cloves turn golden add onions fry till they become soft
      • Add chopped capsicum turmeric , salt, chilli powder and cover it with lid and cook for another 20 mints on medium flame
      • Add dry coconut and cook for another 10 mints
      • Garnish with coriander leaves and serve with rice or chapati

       Sending this entry to Food palette series Green hosted by Torview 

        Sunday, January 2, 2011

        Pesarattu Upma (Andhra’s Special)

        Pesarattu Upma is one of the renowned and delicious breakfast in Andhra. This is made with green gram dal also known as pesalu ( in Telugu) and green chillies . This is a combination of two dishes Pesarattu + Upma. This goes well with ginger chuteny ( which I will be posting in future). 


        Green gram dal (pesalu) 2 cups
        Raw Rice (optional) 2 spoons
        Green chillies  4 nos.
        Salt As Required
        onion chopped 1 cup
        ginger  chopped 1 spoon
        cumin seeds 1 spoon

        • Soak the green gram dal and raw rice over night in water
        • Next day drain the water add green chillies, salt and grind it to a smooth batter by adding water to it.
        • After removing the batter in a bowl add cumin seeds to it.
        • Heat griddle or flat pan (if you want sprinkle water or rub with half cut onion facing the cut side on griddle)
        • Pour a small amount of batter in center and spread it with round spoon in round shape.
        • Add chopped onion and ginger on it. 

        • Add 1 tsp of oil/ghee to the edges of pesarattu
        • Cook it on lower flame till it turns golden color and add upma on one half of it and fold the other half on it.

        • Serve with ginger chutney



        Sooji Rava 1 cup
        Water 2 ½ cup
        Channa Dal 2 spoons
        Urad Dal 1 spoon
        Mustard Seeds  1/2 spoon
        Cumin Seeds  1 spoon
        Onions  chopped  ½ cup
        Green chillies chopped  4 nos.
        Ginger chopped
        Curry Leaves
        Oil   2 spoons
        Salt  As Required

        • Roast Sooji Rava on low flame for 5 minutes. Don’t Burn it and Keep aside
        • Heat the oil in a Cooking vessel and add chana dal fry it for some time
        • Add the Urad dal, Mustard seeds, cumin seeds, curry leaves and fry them till there turn golden
        • Add chopped onions , green chillies and ginger and fry till soft.
        • Add 2 1/2 cups of water and salt to it
        • After getting bubbles add roasted sooji rava by pouring it slowly to avoid lumps and mix well
        • Add little ghee and let it cook for 6-8 mintes
        • Serve with Pesarattu

        Andhra Special Junnu

        Junnu is a sweet prepared by using cow’s lactating milk, the first 3 days milk of cow after giving birth to calf known as Junnu Palu (telugu). Junnu can be made using Junnu powder. Here I will be sharing the recipes one by using Junnu powder ( which we get in market) and other without using Junnu Powder.

        Using Junnu Powder

        Ingredients :

        Junnu Powder  1 packet
        Whole Milk      ½ liter
        Jaggery crushed  ¾ Cup (Required based on sweetness)
        Elachi Powder   2 nos ( grinded)
        Pepper Powder ½ spoon

        •  In a Bowl take whole milk and add Junnu Powder and mix well without lumps
        • Add crushed jaggery so that it mixes well with milk
        • Add Pepper powder and Elachi Powder and mix it thoroughly
        • Now filter the mixture in a bowl which fits in the pressure cooker
        •  Pour some water in cooker and put the bowl inside it
        •  Cook on a low flame without whistle for 20-25mints
        • Refrigerate and serve it.

        Without Junnu Powder

        Ingredients :

        Egg       1 no
        Sweet Condensed Milk   ½ cup
        Whole Milk  1 cup
        Jaggery crushed  1/2 Cup (Required based on sweetness)
        Elachi Powder    2 nos  (grinded)
        Pepper Powder  ½ spoon

        •  In a Bowl Beat the egg thoroughly till no bubbles in it
        •  Add whole milk and  sweet condensed milk
        •  Add crushed jaggery so that it mixes well
        •   Add Pepper powder and Elachi Powder and mix it thoroughly
        •   Now filter the mixture in a bowl which fits in the pressure cooker
        •   Cook on low flame without whistle for 40 mints
        •    Refrigerate and serve it.
        Note : Vegetarians can replace egg with 1 cup fresh yogurt

        Sending this entry to Food palette series White