Malai Mushroom

Malai Mushroom

Mushroom is a very nutritious food for the non-meat lovers. You will fall in love with Mushrooms once you try this delicacy. More »

Instant Tomato Pickle

Instant Tomato Pickle

This is an instant pickle made with very less chilli powder and can be used right away without any wait time unlike the typical Pickle which needs lot of chilli powder and marination time. More »

Gongura Pachadi / Chutney

Gongura Pachadi / Chutney

Spicy and Tangy Chutney made of Gongura leaves. It might feel like an exaggeration to say that this is the first thing that comes to people mind when they think of More »

 

Beerakaya senagapappu koora / Ridge gourd chana curry

Ingredients: Beerakaya / Ridge gourd – 2 med sizeOnions – 1 med (optional)Chana dal – 1/4th cupGreen chillies – 3Red chilli powder – 1/2 TbspMustard seeds – 1 tspCumin seeds – 1 tspCurry leaves – 1 sprig Method: Wash and

Thotakura challa pulusu / Amaranth in yogurt sauce

Ingredients: Thotakura – 1 fist full bunchOnions – 1 smallGarlic – 3 pods Chana flour (senaga pindi) – 1 Tbsp (thickener) Buttermilk (thin yogurt) – 1 1/2 Cup (good if sour) Green chillies – 4Red chilli – 2Mustard – 1

Potlakaya Kobbari vepudu / Snake gourd fry

Ingredients: Potlakayalu / snake gourd – 2 medium sizeCoconut grated – 1/2 CupRed chillies – 4Garlic cloves – 6Mustard – 1 tspZeera – 1tspUrad dal – 2 tspCurry Leaves – 6Oil – 2 TbspSalt Method:  Wash potlakaya/snake gourd and cut

Aratikaya aava koora / Plantain mustard gravy curry

Ingredients:Plantains – 4 small sizeSesame seeds – 2 TbspMustard seeds – 2 tspGreen Chillies – 4Tamarind – 1 big marble size – soak in warm waterJeera – 1 tspCurry leaves – 6Water ~ 1 cupOil – 2 TbspSalt Method:1. Clean the plantains and cut

Mango Chana Dal chutney

Ingredients:Green Mango pieces – fistfulChana Dal – 1/2 cupGreen chillies – 4SaltOil Method:1. Fry chana dal in 1 teaspoon of oil on medium flame until they turn golden color.2. Also fry green chilies in oil.3. Grind mango pieces, fried chana

Soft Idli

Idli is our favorite breakfast since childhood. Every time my mom makes different chutneys to go with idlis, So, they always taste different, and we never got bored of them. Idli can be made with Idli ravva or Idli rice. Idli making

Kottimeera Kobbari Pacchadi / Coriander Coconut Chutney

Ingredients: Grated coconut – 1 cupGreen chillies – 3Chopped coriander leaves – 1 hand fulCurd – 1/2 cupSaltMustard, jeera, red chillies, urad dal, curry leaves for seasoning – (optional) Method:1. Put all the above ingredients together in a mixer bowl

Cabbage Masala Curry

Ingredients: Cabbage – 1/2Coconut grated – 1/4 cupCoriander seeds – 2 tspGinger – 1 InchGarlic – 1 1/2 podsGreen Chillies – 4Mustard seeds – 1/2 tspJeera – 1/2 tspCurry Leaves – 1 sprigOil – 3 TbspSalt Method:1. Wash cabbage and

Bobbatlu (pooran poli)

Ingredients: (Makes 18) Chana dal – 1 Cup Sugar – 1 Cup Maida (All purpose flour) – 1 Cup Baking Soda – 1/4 tsp Salt – 1/4 tsp Oil – 1/4 cup Ghee Water Cardamom – 2 Method: For poornam

Steamed Okra Fry

Ingredients: Okra (Bendakayalu) – 15 tenderRed Chilli PowderSaltOil Method: Wash okra and wipe off with paper towel. Trim the ends and slit vertically. Arrange them on a Microwaveable plate like corelle and cover with another plate and microwave for 5