Tuesday, October 13, 2009

Mango Milkshake


Canned Mango Puree : 1/2 cup or u can use one fresh ripe mango
Milk : 2 cups
Sugar : 2 tsps or as desired
Saffron : for garnishing

Serves 3 people

  • Blend all the ingredients except saffron in the blender.
  • Pour into serving glasses, sprinkle some saffron and serve.

Sunday, October 11, 2009

Tomato Rasam

Ingredients :

Ripe tomatoes - 4
Mustard seeds - 2 tsps
Jeera - 2 tsps
Ginger garlic paste - 2 tsps
Chopped Coriander leaves - 2 tsps
Oil - 1 tsps
Curry leaves - 5
sambar powder or rasam powder - 1tsp (I prefer sambar powder)
sugar – 1/2 tsp
Hing (Asofotadia) a pinch
grated coconut : 2 tsp
Salt - as required

Method :-
  • Blanch tomatoes in hot water, take out the skin and mash or grind the pulp.
  • Add lot of water to the pulp and keep it aside.  
  • For tempering, heat oil, add hing, mustard seeds, jeera ,curry leaves, once they crackle add ginger garlic paste. Fry little and add the tomato rasam to it.  
  • Add salt, sambar powder, red chilli powder, turmeric powder and boil well for 5-10 minutes.
  • Lastly add sugar, coriander leaves and coconut powder.
  • Serve hot as a soup or with steaming hot plain rice and papads. A dash of ghee in the rasam before serving will enhance the taste.
Tips :- The more you boil, the more it tastes good. You can add 1/2 cup boiled toor dal to the rasam.

Wednesday, September 30, 2009

కారం గవ్వలు (Spicy Shells)


Maida / all purpose flour: 1 cup
Ghee or Butter: 2 tsps
Green Chillies: 4 or 5
Thymol seeds (Vaamu, ajwain): 1 tsp
salt as required
water enough for kneading a dough


  • Crush the green chillies and thymol seeds in the mixer grinder into a smooth paste (if it is a very small quantity u can add some maida while grinding). 
  • heat ghee/butter and pour into maida.
  • add salt, green chillies paste and water to maida and knead well into a soft dough. 
  • make small balls out of the dough. 
  • take gavvala peeta or a fresh new comb and using your thumb roll them into shells. 
  • deep fry the shells till they turn into golden brown and enjoy the snack. 
  • can store them in an air tight container upto 15 days.

Thursday, September 17, 2009

Aavada (Perugu vada)


urad dal: 2 cups
yogurt: 2 cups and little sour
green chillies: 5
ginger: one inch piece
Oil: for frying
Salt: as required

For Seasoning:

urad dal: 1/2 tsp
chana dal: 1/2 tsp
mustard seeds: 1/2 tsp
red chillies: 2 or 3 made into 1/2 inch pieces
cumin seeds: 1/2 tsp
fenugreek seeds: 1/4 tsp
curry leave: a few

For Garnishing:


How to:
  • Grind ginger and green chillies into coarse paste or can cut into very tiny pieces.
  • Whisk yogurt with little amount of water, the above ginger-chilli paste and salt.
  • If the yogurt is not sour enough you can add some lemon juice to it.
  • Heat oil in a pan and add fenugreek seeds, urad dal, mustard seeds, cumin seeds, red chillies, curry leaves and add to the yogurt mixture.
  • Grind urad dal and salt to a thick paste without adding water. (Can sprinkle some water in between but try to avoid that.)
  • Using oil/water shape the thick paste in the form of donut and deep fry.
  • When they turn golden brown transfer them to yogurt mixture. Garnish with Coriander Leaves.
  • Let vadas absorb the spices for two hours or more and serve.

Saturday, August 22, 2009

Kudumulu or Undrallu


Vinayaka Chavithi also known as Ganesh Chaturthi is one of the most popular festivals in India. Kudumulu is offered to god as Naivedyam on that day. As part of the Vinayaka Chavithi recipes, I present this Kudumulu which is one of my favourites.


Biyyam ravva (rice rava): 2 cups
water: 4 cups
sanagapappu (chana dal): 1/4 cup
ghee / oil: 2 tsp

How to:
  • To prepare biyyam ravva: wash rice and dry completely and ground to a coarse powder similar to sooji.
  • Soak chana dal 15 minutes ahead and drain.
  • Bring water to boil in a thick bottomed pan.
  • Add oil / ghee and chana dal to it.
  • Let it boil for 5 mints and add the ground rice ravva and stir continuously ensuring that no lumps are formed.Once all the water is absorbed and appears like a big lump, cover and cook for 4-5 mts. Turn off the heat and cool.
  • Alternatively use a cooker instead of pan and cover with lid immediately after adding the rava. Wait for three wistles and remove from the stove.
  • Once cool, make big lemon sized balls of the cooked mixture.


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