Ganapathi payasam or Bellam Pasham( jaggery wheat noodle sweet) Ganesh chaturthi Special

Bellam Pasham is favorite food of ganapathi , bellam pasham is special cooked on ganesh chaturthi and pasham is Telagana word.

Ganapathi Vundralu (ganesh Chaturthi special)

" vundralu are the favorite food of ganapathi, so they are special cooked on ganesh chaturthi"

Chintakaya Chutney (Raw Tamarind Chutney) Recipe Ganesh chaturthi special

"Chintakaya chutney is mainly prepared on ganesh chaturthi in Telangana. it is very simple and esy to make."


  • Raw Tamarind( pachi chintakaya) - 250garms
  • Green Chilies - 5-8 number

For Seasoning /Thadka

  • Cumin seeds - 1tsp
  • mustered Seeds -1 tsp
  • Red chilies - 4 numbers
  • oil - 1 tsp

Preparation Of Chintakaya Chutney (Raw Tamarind Chutney) Recipe Ganesh chaturthi special:-

  1. Take raw tamarind chop them. chop green chilies .
  2. Grind them in grinder/mixwer make paste take in bowl , if you need to add water, add some.
  3. Now take a pan add oil , as oil is hot add cumin, mustard and red chilies.
  4. Take the seasoning mix well in paste.
  5. Chintakaya Chutney is ready to serve.

Palak mealmaker Curry Recipe(spinach)


  • Palak (spinach)chopped - 1 bunch
  • Mealmaker granules - 1 cup
  • Onion medium chopped - 1
  • Red chili powder - 1tsp
  • turmeric powder - pinch
  • Salt to taste
  • Oil - 1tbsp

Preparation Of Palak mealmaker Curry Recipe(spinach soya Curry):

  1. Take mealmaker granules in bowl add some water and heat 1min in microwave or boil for few mins. take squeeze out water from mealmaker keep aside.
  2. Take a Wok add oil, when oil is hot add chopped onions, ginger-garlic paste, pinch of turmeric fry it well in simmer flame/ heat.
  3. Now , add to mealmaker stir with spatula well, add cleaned and chopped palak (spinach) cook in simmer heat/ flame , when half the way cooked add red chili pdr, salt. cook it for 15mins.
  4. And Palak mealmaker curry it ready to serve . serve with roti, rice.

Shahi Paneer (Cottage CheeseCurry) Recipe


  • 250garms- Paneer(cottage Cheese)
  • 1 medium Tomato Chopped
  • 1 medium Onion Chopped
  • 1 tsp Ginger Garlic paste
  • 1 tbsp Coconut Powder
  • 1 tbsp Poppy Seeds (Gasa Gasalu) Or a Handful Cashew nuts
  • 1 cup milk cream/whipped cream
  • 1 tsp Red chili Powder
  • 1 tsp Turmeric powder
  • Salt to Taste
  • 1 tsp Garma Masala

  • Whole Garam Masala
- 1 Cardamom
- 4 cloves
- Shahi jeera( cumin)
- 1/2 Cinnamon
-1 Bay leaf

Preparation Of Shahi Paneer (Cottage Cheese Curry) Recipe:-

  1. Take Paneer Cut into small cubes. take pan fry them in oil till they golden brown. take them in bowl.
  2. Now Take a Wok Add oil, add Onion chopped fry them till they turn golden brown add chopped tomatoes cook well , grind tomatoes and onions make paste.
  3. Fry Poppy seeds or cashew nuts and coconut powder , when your frying you get aroma/ smell . off heat/flame grind into paste
  4. Now take Wok add oil when oil is hot a whole garma masala as in ingredients, add ginger-garlic paste. add turmeric powder and add Fired paneer stir with spatula , now add tomato paste, add some water if it very thick ,cook it well .
  5. Then add Poppy seeds or cashew nuts and coconut paste , add red chili powder, salt, garam masala powder. cook to 5- 10 mins. when oil floats on curry , Yummy shahi Paneer is ready to serve.
  6. Serve with Nani, Roti,Rice,Puri....etc

Chana Masala Curry


  • 200garms - Kaduli Chana

  • 2 medium tomatoes Chopped

  • 1 medium Onion Chopped

  • 1 tbsp Garlic Ginger

  • 1 tsp - Chata Powder

  • 1 tsp - Amchur powder

  • 1 tsp - Red Chili Powder

  • 1 tsp - Garma Masala Powder

  • Pinch Of Turmeric

  • Salt To Taste

  • 2 tbsp Oil

Preparations Of Chana Masala Curry Recipe:-

  1. Cook Chana In Pressure Cooker for 2 whistles, remove water from chana

  2. Now Take Wok add 1 tbsp Oil when is hot add chopped onion fry them till they turn golden brown, then add tomotoes chopped cook well , grind both tomatoes and onion make paste.

  3. Now in wok add oil, ginger-garlic paste ,pinch of tumeric powder, add the tomato paste mix with spatula, add cooked chana,red chili powder,salt , and add garma masala, amchur powder, chata powder.

  4. Mix well, cook till oil floats on the chana masala curry ,cook for 5mins. and Your yummy Chana Masala Curry is read to serve.

  5. Serve with Puri,Roti,Batura and rice too...

Note:- You Can find " Batura recipe" in indian breads category.

Gajar Ka Halwa(Carrot Sweet/Hlawa) Recipe

Ingredients :-
  • 300g carrots
  • 400ml skimmed milk / normal milk
  • 50g (5 tablespoon) sugar
  • 2 chopped almonds
  • 1/4-tablespoon cardamom powder
  • 100 garms Kala kand /Khoya(optional)

Preparation Of Carrot Halwa(Gajar ka Halwa) Recipe:-

  1. Take the carrots and wash them properly.
  2. After having washed the carrots, scrap them first before grating.
  3. Take an open pan and put milk and carrots in it. Now cook at slow flame for about 40 minutes, till the milk dries up and the carrots are well cooked.
  4. Add on sugar to it and stir well. Cook for a while, till the mixture dries up. Add Kalakand/Khoya.
  5. Garnish it with almonds and cardamom powder and your yummy dish is ready to be served.

Sooji Halwa


1 cup Sooji (semolina)
1 cup Sugar
2.5 cup water
2 teaspoon Ghee
1 tablespoon lowfat butter (heart foundation recommended) or canola oil
Almonds (grated)/Raisins
2-3 Cardamom, coarsely powdered
Saffron Color(orange) (optional)

Preparation Of Sooji Halwa Recipe:-

  1. In a skillet (kadahi) take ghee and sooji and fry for 5 minutes. Add oil/butter and cook for 20 minutes on medium heat, till the sooji turns light brown.
  2. With the skillet on the stove, add cardamom powder and raisins, grated almonds, then add water slowly, stirring with a spoon immediately Add Sugar, add color Stir well ,Garnish with a few grated almond pieces.
  3. Serve sooji halwa warm.

Note: This sooji halwa recipe uses only 2 tsp ghee and use butter or oil. This saves a lot of calories from saturated fat in ghee. Don't be surprised for the use of oil. No body can notice any difference in the taste. Just try it. We have used it several times and all have relished our sooji halwa made according to this recipe.

Chamagada Pulusu (Taro Root stew) Recipe


  • Chamagada - 4 (taro root)
  • Tamarind Pulp/juice - 2 cups Or Tamarind - lemon size
  • Coriander Powder - 1tsp
  • Garma-masla Powder - 1 tsp
  • Red Chili Powder - 1tsp
  • Salt To taste
  • Pinch Of Turmeric
  • Medium Onion Chopped - 1
  • Coriander leaves chopped

Directions Of Chamagada Pulusu (Taro Root stew) Recipe :-

  1. Peel and Cut Chamagada , take a bowl add cut chamagada and water.( stickiness of chamagada will be remove)

  2. Take tamarid take out pulp or juice of it in bowl.

  3. Now take a wok add oil when it oil is hot add chopped onion, ginger - garlic paste ,pinch of turmeric, add Chamagada fry it well when chamagada is cooked , add red chili pdr, salt,add tamarind juice to it boil the stew/puluse.

  4. Add Coriander powder and garma masala mix well with spatula. when oil floats on the pulusu ,garnish with coriander leaves, Chamagada pulusu is ready to serve.

  5. Serve with roti, Rice.

Aloo Chana Dal Curry


  • 3 Number Potato Chopped
  • 1 Medium Onion Chopped
  • 1 tsp Ginger-Garlic paste
  • 1/2 Cup Chana Dal
  • 1 tsp Red Chili Powder
  • Pinch of Turmeric
  • Salt to taste
  • 1/2 tsp Garam Masla
  • 1 tbsp Oil
  • Coriander leaves Chopped

Direction Of Aloo Chana Dal Curry:-
  1. Boild Chana Dal keep a side.
  2. Take Wok add Oil , when is hot add Chopped Onion ,add ginger-garlic paste.
  3. Add pinch of turmeric stir with spatula,now add Peeled and chopped Potato(aloo) cook aloo till they are tender, Now add Chana dal , add red chili pdr, Salt and garam masala. mix well with spatula , in simmer heat/flame.
  4. Now garnish with coriander leaves. serve with puri, roti.

Boiled Chana ( Chanagalu) on Krishna Ashatami


  • 250 garms Chana
  • Water as need
  • Salt
For Tadhaka - Seasoning:-

  • Oil - 1 tsp
  • Red chilies - 4
  • Mustard seeds-1tsp
  • Cumin seeds-1 tsp
  • Curry leaves - 4-6

Directions Of Boiled Chana ( Chanagalu) on Krishna Ashatami:-
  1. Take Pressure cooker Add Chana and Need water to boil. keep in normal flame.cook for 2 whtisles. when Channa cooked remove water.
  2. Now take a wok ,add oil heat it add Mustar seeds, cumin seeds, red chilies, curry leaves fry them,add Boild Channa to Thadhka.
  3. Serve Boil Chana hot .

Wheat Rava Uppma


1 cup wheat Rava(sooji)
2 cups Water
4 number Green Chilies
1 meduim Chopped Onion
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Urad dal
1 tbsp Oil

1 tbsp Raw peanuts
5 number Curry Leaves
Coriander leaves chopped

Direction Of Wheat Rava Uppma Recipe:-

Take a Wok heat oil add cumin seeds , mustard seeds, Urad dal,Gr chilies, chopped onions,Raw peanuts,salt fry with spatula. in simmer flame/heat.

Add 2 cups water let it boil . When water is boiling add Rava(sooji)(opitional- fry wheat rava in pan befor adding) mix well without any lumps.

keep simmer for 2-3mins and wheat rava uppam ready to serve .

Rava uppma

  • 1 cup Rava(sooji)
  • 2 cups Water
  • 4 number Green Chilies
  • 1 meduim Chopped Onion
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Urad dal
  • 1 tbsp Oil
  • 5 number Curry Leaves
  • Coriander leaves chopped
Direction Of Rava Uppma Recipe:-

Take a Wok heat oil add cumin seeds , mustard seeds, Urad dal,Gr chilies, chopped onions,salt fry with spatula. in simmer flame/heat.
Add 2 cups water let it boil . When water is boiling add Rava(sooji)(opitional- fry rava in pan befor adding) mix well without any lumps.
keep simmer for 2-3mins and rava uppam ready to serve .

For Rich Rava uppma:-
Add Ghee , Peanuts, Cashew nuts.

Payalala(murmuralu) Uppam(Puffed Rice Flakes) Recipe


  • 350 garms Puffed Rice(Payalalu/Murmuralu)
  • 4 number Green Chilies
  • 1 meduim Chopped Onion
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Urad dal
  • Pinch of Turmeric powder
  • 5 number Curry Leaves
  • Coriander leaves chopped
  • 1 tsp Chick peas Powder(putnala Pappu)
  • 6 cups water

Direction Of Payalala Uppam Recipe:-

  1. Take a Wok heat oil add cumin seeds , mustard seeds, Urad dal,Gr chilies, chopped onions, turmeric pdr,Curry leaves ,salt fry with spatula. in simmer flame/heat.

  2. Take a Bowl add water , add Puffed rice flakes (payalala) soak for 2 mins , squeeze water totally and add to mixer in wok. mix with spatula so that all ingredients mix well with Payalalu.sprinkle Chick peas powder, garinsh with coriander leaves.

  3. keep simmer for 2-3mins and Payalala uppam ready to serve .

Instant Wheat dosa Recipe

  • Wheat flour 2 cups
  • Salt to taste
  • Water 5 cups
  • Cumin seeds 1 tsp

Direction of Wheat flour Dosa recipe:-

  1. Take wheat flour in a bowl , add water mix well without any lumps.
  2. Add salt , cumin seeds. mix the batter well , the consistency should be not so thick nor so thin ,it should be like our regular dosa.
  3. Now the batter is ready. Take a frying pan keep simmer flame/heat the put 2 tbsp of batter make dosa. Serve it hot with any chutney.

Tip:- You can check the consistency while mixing batter by turn the spatula back ,see the batter should coat on the spatula.

Paachi Pulusu(Raw Tamarind Soup/stew) Recipe


Tamarind pulp/juice 4-5cups
Chopped Onion Medium
Coriander Leaves chopped
Curry leaves
Mustard seeds -1 tsp
Cumin seeds- 1tsp
Red chili -4 number
Red chili powder - 1 tsp
Salt to taste
Oil - 1 tsp

Direction of Paachi puluse recipe:-

  • Take Tamarind juice/pulp (it should not so thick nor thin ) in a bowl add onion chopped, add red chili pdr, salt.
  • Now heat a pan add oil,mustard seeds,Cumin seeds,red chili,curry leaves,Coriander leaves,fry them add to the Tamarind juice. Paachi puluse is ready to serve.
  • Serve with rice.

Chakkar pongali (suger rice) Recipe


1 cup rice/basmatic rice
11/2 cup sugar
4 cups water
1/2 cup milk
1 tsp cardamom powder
10-15 cashew nuts
5 badam slices/Almond
1 tsp dry coconut powder(optional)
1 tbsp Ghee

Directions Of Chakkar Pongali(Sugar Rice):-

  1. Cook rice in wok ( 1cup rice add 4 cups water) and cook rice till it become very soft.
  2. Then add sugar ,mix with spatula till sugar melt in rice , add,coconut pdr milk , ghee ,Badam/Almond slices, cashew nuts(before fry cashew in ghee). cook in simmer flame/heat.
  3. Now sprinkle cardamon pdr on rice rice .
  4. Serve sugar rice(Chakkar Pongali) hot.

Jaggery Rice(sweet) Paramanna Recipe on krishna Ashatami


1 cup rice/basmatic rice

150 garms jaggary(beylam)

4 cups water

1/2 cup milk

1 tsp cardamom powder

10-15 cashew nuts

1 tsp dry coconut powder(optional)

1 tbsp Ghee

2 tsp Mooga dal(optional)

Directions Of Paramanna(Jaggary Rice)Recipe:-

  1. Cook rice in wok ( 1cup rice add 4 cups water) and cook rice till it become very soft.
  2. Then add jaggary ,mix with spatula till jaggary melt in rice add,mooga dal,coconut pdr milk , ghee , cashew nuts(before fry cashew in ghee). cook in simmer flame/heat.
  3. Now sprinkle cardamon pdr on jaggary rice .
  4. Serve Jaggary rice hot.

Aatukula uppma (Uppma with rice Flakes) Recipe

  • Aatukulu(rice flakes) - 4 cups
  • Green Chilies - 4 number
  • Onion Chopped- 1 medium
  • Cumin seeds - 1tsp
  • Mustard seeds - 1tsp
  • Urad dal - 1 tsp
  • Pinch of Turmeric powder
  • Peanuts - handful(optional)
  • Oil - 1 tbsp
  • Curry leaves 5 number
  • Coriander leaves chopped
  • water - 6 cups

Directions Of Aatukula Uppama(Uppma with Rice Flakes)Recipe:-

  1. Take a Wok heat oil add cumin seeds , mustard seeds, Urad dal, peanuts,Gr chilies, chopped onions, turmeric pdr,salt fry with spatula. in simmer flame/heat.
  2. Take a Bowl add water , add rice flakes (aatukulu) soak for 1 min , squeeze water totally and add to mixer in wok. mix with spatula so that all ingredients mix well with aatukulu.
  3. keep simmer for 2-3mins and Aatukulu uppma ready to serve .

Neela chaaru (Tamarind Soup)


Tamarind - lemon size
Red Chilies - 4
mustard seeds- 1tsp
cumin seeds- 1tsp
garlic cloves chopped- 3
Salt to taste
pinch of turmeric
Oil- 1tbsp
Coriander powder - 1tsp

Directions of neela chaaru(tamarind soups):-

Heat Wok add oil, when oil is hot add mustard seeds, cumin seeds, red chilies, garlic cloves chopped and add pinch of turmeric.Take taramind juice(consistency not thick nor thin) and add to the mixer. boil chaaru and add coriander powder.boil for 5-10Min's. Serve with rice

Homemade butter on krishna ashatami


Curd - 250 grams
Water- 4cups

Directions of Homemade butter recipe:-

Take curd in a bowl add water and salt make thick butter milk.
Now put the butter milk in mixer/grinder, grind butter milk for 15mins, then stop .
you can see butter floats up , strain it , repeat it till butter milk become lighten.
You can make 25grams of butter.

Kaayam(coriander and sugar powder) on krishna ashatami

Kaayam(coriander and sugar powder) is parshadum for Lord Krishna.


150 garms - Coriander seeds
2 cups - sugar
dried ginger - 1(sonti)
Cardamom powder - 1tsp

Directions of kaayam recipe:-(coriander seeds and sugar powder)

  • Fry coriander seeds (till you smell)

  • cut dried ginger

  • Add sugar powder, caradamom and grind all ingrediants in grinder.

  • kaayam is ready.

Hara Dhaniya Chutney Recipe


Dhania - 2 bunches
Roasted peanuts - 1/4cup(optional)
Green chilies - 2
Ginger - 1/2 inch
Salt - 1/2 tsp
Cumin powder - 1/4 tsp
Juice of a lemon

Directions of Hara Dhaniya chuntney Recipe:-

1.Clean and chop the Dhaniya leaves including thin stems.
2. If you need to wash it, use paper towels to dry completely before proceeding further.
3.First grind the peanuts to a fine powder and then add all other ingredients.
4.Adding lemon juice while grinding the other ingredients will result in better texture.
5.If the mixture is too dry, add some more lemon juice or a minimal amount of water

Ommaa Rice (carom or ajwain)


1 cup normal or Basmati rice

1 tbsp Ommaa (carom or ajwain)

1 medium Onion chopped

4-5 Green chilies

4-6 Curry leaves

1 tsp cumin seeds

1tsp mustard seeds

1 tbsp oil

Salt to taste

Directions Of Ommaa Rice Recipe:-

  • Cook rice keep aside

  • Now heat a wok or pan add oil, mustard seeds,cumin seeds,gr chilies, onion.

  • fry with saptula in simmer flame then add curry leaves,salt stir it well.

  • Now add rice to mixer, and mix it well. ommaa rice is ready to serve.

Jeera Pulao (rice) Recipe


1 cup Long Grain (Basmati) Rice

2 cups Water

11/2tsp Cumin seeds(jeera)

1tbsp oil

salt to taste

2 Bay leaves

3-4 cloves

Few whole Black pepper

1 Black Cardamom

Directions of jeera pulao (rice)Recipe:

Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
When Cumin seeds are done add the rice and salt, mix well.
Add water.
When it starts boiling low down the flame of the gas and cover it partially.
Keep an eye, rice will be done when water is completely absorbed.
Serve the jeera pulao hot with any gravies or raita.

BRINJAL RICE RECIPE(Vaankaya bath Recipe)



400 gms biryani rice

120 gms coconut

40 ml ghee

25 gms black gram Dal

25 gms broken pieces of nuts

6 gms dry chillies

2 gms curry leaves

2.5 gms asafoetida powder(Hing )

20 gms (minced) coriander leaves

Salt to taste

Directions of coconut rice recipe:
Boil rice and keep aside.
Fry coconut evenly to a golden colour on a slow fire.
Heat 3 desser tspoon of ghee. Fry the cashew nuts and remove.
Fry the broken pieces of dry chillies, black gram Dal, and curry leaves well.
Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
Serve hot garnished with coriander leaves.

Rajama Masala(red Bean curry) Recipe


250grams Rajama (red beans)

1 number Medium Onion chopped
2 number Tomatoes puree
2-3 tbsp vegetable oil

1 tbsp red chili Powder
1 tsp turmeric powder

1 tbsp chata masala powder

1 tbsp garam masala powder

1 tbsp amchur powder

1 tbsp ginger-garlic paste

To Taste Salt

1/2 cup whipping cream/milk cream

coriander leaves for garnishing

whole garam masala

  • shahi jeera
  • cloves-4
  • cinnamon stick 1/2
  • bay leaf 1
  • elachi(Cardamom ) 1
Directions of Rajma Masala Recipe:-

  1. Cook red beans with pinch salt in cooker for 2 whistles. Drain water from beans.keep a side.
  2. Now Take a wok heat oil , add whole garam masala, Add chopped onions, add ginger-garlic paste.
  3. add pinch of turmeric fry all ingrediants well , add tomato puree cook it well.
  4. Add chaat masala , amchur powder, garama masala, red chili powder,salt cook well
  5. Now add boiled red beans(rajma) mix well keep it simmer flame for 5 mins, whipping cream/milk cream for richness.
  6. garnish with milk cream and coriander. Rajam masla is ready to serve with Roti / Naan/ rice.

Dosakaya and tomato curry(yellow cucumber) recipe


1-2 medium dosakaya(yellow cucumber)peel and chopped.

1 medium tomato chopped .

1 tsp red chili powder.

1 pinch turmeric.

to taste slat.

1 medium onion chopped.

1 tsp ginger-garlic.

1 tbsp oil.


  1. heat a wok/pan add oil.

  2. Add chopped onion , ginger-garlic paste stir with spatula till they turn golden brown.

  3. Add pinch turmeric, add peeled and chopped dosakaya till it turns tender.

  4. Add tomato chopped cook it well, add red chili pdr , salt. cook till oil floats up.garnish with coriander leaves.serve with rice or roti



Milk -- 1 gallon

Water -- 6 cups

Sugar -- 3 cups

Cardamom powder -- 2 tsp

Ice cubes -- 1 tray

Dry fruits -- chopped [almonds,pista]
saffron strips


1. In a non-stick pan heat 1/2 gallon milk until it becomes 1/4th.

2. Add cardamom powder,1 cup sugar and cook till sugar is diluted and remove from flame.

3. Boil the other half gallon milk an another vessel and add lemon juice to curdle the milk.

4. Now once the milk is curdled pour ice cubes into it to stop further curdling.

5. Drain the content into a thin muslin cloth and hang it till the water drains completely.

6. Now make the curdled milk into small balls and flatten in middle.

7. In a seperate vessel, add 6 cups water and 2 cups suger and boil it into high flame.


9. Cover with a lid and cook for 5 minutes.

10. Remove and keep the balls in warm water for few minutes.

11. Finally drain out the water from balls and add to the rabdi/milk syrup that was already prepared.

12. Add the chopped dry fruits and saffron strips.
Serve chilled

Banana Bajji


1. Besan flour – 2 cups
2. Rice flour – ½ cup
3. Baking soda – a pinch
4. Chilli powder – 1 tsp
5. Salt – to taste
6. Raw banana - 1 ( cut into thin slices )
7. Oil – for deep frying

Dirctions of Banana Bajji :

Mix the besan flour, rice flour, chilli powder, salt and baking soda with little amount of water.It shouldn’t be too thick nor too thin.Heat oil in a pan.Cut the banana into slices.Dip the slice in batter.Leave slowly and fry in hot oil. Fry till the bajji turn into golden brown colour. Drain the excess of oil.Serve hot with ketchup or any chutney.

Lime/lemon Rice


1 Cup Rice
2 Cup water
1 Medium size lime/lemon
1 tsp mustard seeds
1 tsp Jeera
3 number Red chilli
1 tsp turmeric pdr
4 number Green chilies chopped
5 number curry leaves
1 tsp Urad Dal
1 tsp Chana Dal
1 tbsp raw peanuts
1 tbsp Oil
To taste salt

Directions of Lime/lemon Rice:-

Cook rice separately (For cooking 1cup rice add 2cups water),Take rice in a bowl , keep it aside.

Take a pan/wok add oil when it is hot add gr chili chopped , add urad dal, mustard seeds, jeera, red chili,chana dal,raw peanuts,salt. stir it with spatula add turmeric pdr.

Now add curry leaves,Take lime juice and mix with rice.then add rice to mixer.

keep it simmer for 2mins.lime rice is ready to serve.

serve it hot with any pachadi

MealMaker Methi Recipe


250 grams mealmaker granules

1tbsp dry methi/1 bunch fresh methi

1 tsp Rd chili Pdr

1 tsp turmeric Pdr

To Taste salt

1 onion chopped

1 tbsp oil

1 tsp grama masala

1 tsp Ginger-Garlic paste

Directions of mealmaker methi:-

Soak mealmaker granules for 10mins.

Boil mealmaker for 5mins and Remove totally water from mealmaker.

so that mealmaker is dry.

Take a pan/wok heat oil add chopped oinon , ginger-garlic paste,turmeric pdr.

Add methi fry well, add mealmaker stir with saptula.Add Rd chili pdr, salt and garma masala pdr, mix well.

Cook for 5mins in simmer.and mealmakermethi is ready to serve with rice or roti.

Bread Rasmalai


500 ml. milk
4 slices of bread
1/2 cup sugar
2 tsp. chopped mixed nuts (dry fruits)
1 tsp. Ghee
2 tsp. fresh malai (cream)
1/2 tsp. cardamom powder
1-2 threads of saffron


Boil milk till reduced to half. Add sugar, cardamom powder and saffron (dissolved in a little milk) towards the end of the process.
Cut the bread slices into round shape with the help of a round object of sharp edge.
Apply a little ghee on both sides and toast it on a tava very lightly (not brown).
Mix the nuts with the cream or malai and apply on one side of two bread pieces.
Place the other two pieces on top of each (like a sandwich)
Place it on a serving dish and pour the thick milk over it.
Garnish it with chopped nuts and serve (hot or cold)

shrimp biryani


500 grams Basmati rice
1 bunch coriander leaves
2 cup Curd
2 tbsp garam masala
2 tbsp Garlic and ginger paste
2 cup Golden fried sliced onions
3 number gr chilli
2 number Lime juice
1 bunch mint
1000 grams shrimp
5t bsp Oil
1 tbsp Red chilli pdr
1 to tasteSalt
1 pinch Turmeric powder

Directions of shrimp biryani:-

Soak Basmatic rice in water for 30mins.

Take shrimp in a bowl add red chili pdr, turmeric pdr, ginger-garlic paste,garma masala, curd,salt,mint, gr chilli,coriander laeaves and marinate for 30mins.

Now take a wok heat it add oil , add marinated shrimp cook it.

Now cook rice for 90% then remove rice sock . when shrimp is 90% cooked add rice to it evenly, granish with golden brown onion and coriander.

keep simmer for 20mins and shrimp biryani is ready ro serve.
Before serve mix rice and shimp well.(note)

Onion Rice


1 Cup Rice
2 Cup water
1 Medium size Onion Chopped
1 tsp mustard seeds
1 tsp Jeera
1 tsp turmeric pdr
4 number Green chilies chopped
5 number curry leaves
1 tsp Urad Dal
1 tbsp Oil
To Taste Salt
Directions of Onion rice:-

  • Cook rice separately (For cooking 1cup rice add 2cups water). Take rice in a bowl , keep it aside.
  • Take a pan/wok add oil when it is hot add gr chili chopped , add urad dal, mustard seeds, jeera, chopped onion. stir it with spatula add turmeric pdr,salt.
  • Now add curry leaves and rice stir /mix it well. keep it simmer for 2mins.
  • Onion rice is ready to serve.
  • serve it hot with any pachadi.

Chicken Curry(simple recipe)


1 Kg Chicken

1 Medium Onion chopped

1 tsp red chili pdr

1 tsp Turmeric pdr

to taste salt

1 tsp Grama Masala Pdr

2 tbsp Ginger-garlic Paste

1 tsp soya sauce

1 tsp tomato sauce

1 tsp honey

1/2 cup lime juice

2 tbsp Oil

Hand full of coriander for garnishing

Direction Of Chicken Curry (simple):-

  • Clean chicken with lime juice and turmeric powder , To remove smell.

  • Take chicken in bowl add 1 tbsp ginger-garlic paste , red chili pdr,turmeric pdr, salt,soya sauce, tomato sauce, grama masala and Marinate chicken for 1/2 hour.

  • Take a pan heat oil , add chopped onion , ginger-garlic paste stir it well till is golden brown.

  • Add marinated chicken.when chicken is half way cook add honey,lime juice, cook till it become tender. when oil floating it means chicken is ready to serve.before serving garnish with coriander leaves.

  • add red chili pdr,salt half way cooking.(optional)

Gulab Jamun without khoya


1 cup milk powder
1/4 cup maida
3 tbsp butter at room temperature
1/4 cup milk at room temperature
a pinch of baking soda
for syrup
1 1/4 cup sugar
1 cup water
1/2 tsp cardomam powder
few threads of Saffron (optional)

Directions of Gulab jamun without khoya:-

Mix milk powder, maida, salt and soda

Then add butter, mix again

Add milk mix again

leave for 10 mins

divide into 10 equal parts make small balls

heat the oil and keep ready

fry it in a low heat, at least for 7 to 8 mins into golden brown color
for syrup

combine all the ingredients and make it boil leave for 1 min and close the heat
pour the balls (jamuns) in syrup

serve warm

Khoya Gulab jamun(sweet)

1 cup dry milk powder
1 cup white/Maida flour
250 grams mava (khoya)
2 cups sugar
3 cups water
2 3 cardamoms
1/2 kg pure ghee

Directions of Khoya Gulab Jamun:-
Add water, sugar and cardamoms in a vessel to make syrup
In a bowl add mava, milk powder, flour, and rub with hands
Add 1 tbsp ghee into and knead it like
Dough should be not to hard nor to soft
Make small balls
Heat ghee in a karahi and fry balls at low flame til golden brown drain ghee and pour in sugar syrup
Bring it to a boil and then cool it at room temp
yumy gulab jamun are ready to eat

Ragi roti( Millet-Flour Bread)


1 cup ragi powder
1/2 cup drumstick leaves or metthi leaves(u can prepare without this two also)
1 tbsp splitted chanan dal
1 tbsp urud dal
1 medium size onion chopped
if u wish any chillies made into pieces to ur taste
water to mix
salt to taste
oil for cooking

Directions of Ragi roti( Millet-Flour Bread)

First you take a pan heat it put the dalls and chillies saute it till the dal becomes golden brown then add the onion and then add the greens if you use stop the flame .

In a bowl take the ragi powder add salt mix it then add the above fried things to this and then sprinkle water add mix it as we do for chappati or rotie .

The consistency should be in such a way to flatten the dough ,ie it should not be too loose also.
Make the dough into handfull of balls each.

Then take a polythene cover apply oil on it with ur hand and then keep the dough ball on it and flatten the ball to around 3mm thick.

Heat the pan or dosa thava add a little oil and take this flattened roti by tuning upside down the cover over your palm and put that into the pan apply oil,
Allow to cook for 30 seconds in medium flame turn it the other side allow to cook as we do for chappathi.

Serve hot with your favourite chuttney

This is good for small children too as it contains lot of iron.
You can keep this next day also

Okra Fry/bendakaya fry (Lady's Fingers Fry)


1/2 kg lady's Finger

1 Onion chopped

1 tsp red chili powder

1 tsp turmeric powder

To taste salt

5 number Curry Leaves

1 tbsp oil

Direction of lady's finger Fry/Bendakaya Fry:-

Clear Lady's finger with water and dry with towel , cut lady's finger.

Take a pan add oil , when it is hot add chopped onions stir it well , add lady's finger stir it well till it become tender .

Then add red chili powder, salt.
keep it in simmer heat to cook.
garinsh with curry leaves.

Then serve in a bowl with roti or rice

Chapati/Roti/ pulka ( indian wheat bread)


2 cups wheat flour (all purpose flour)
Water as required
salt to taste
1 tsp oil

Directions of Chapati/Roti/Pulak:

Take bowl add Wheat flour , salt and mix slowly water and make sticky dough.

Rest and cover loosely for 15 minutes. Break off golf ball-sized pieces. Dip in the flour, and roll out as Tortilla or circle shape .

Take a frying pan fry chapati on pan turning with saptula ,brush oil on chapati (optional) when chapati turns golden brown and puffed both sides. serve in plate with veg curries or non veg curries.

Aloo Methi curry


4 number aloo(potato) chopped (cubed sciled)

1 onion chopped

1 tbsp dry methi Or 1 bunch fresh methi

1 tsp red pdr chili

1 tsp turmeric pdr

To taste salt

1/2 tsp garam masala pdr

Direction Of aloo methi curry :-

Heat pan add oil , add onion chopped , ginger-garlic paste.

when onion turn golden brown add methi , turmeric pdr, add chopped potato.

cook potato till it become tender.

Add red chili pdr, salt and garam masala pdr.

cook it for 5mins and serve it with roti or rice.

Tomato and methi curry


4 tomatos chopped(berakaya)
1 tsp dry methi or fresh methi 1 bunch
1 tsp red chili powder
1 tsp turmeric powder
to taste salt1 tsp ginger-garlic paste
1 onion chopped
1 tbsp oil
corinder chopped

Direction of berakaya and methi curry:-

Heat a pan add oil . when oil is hot add chopped onions , ginger-garlic paste fry till gold brown color, add turmeric pdr,tomatoes chopped, stir it with spatula.
when the tomatoes is half the way cooked add red chili pdr , salt.
cook it for 10-15Min's ,put it in bowl,garnish with corinder.
serve with rice or roti.

berakaya and methi curry(rigde gourd curry)

Dosakaya Pappu/Yellow Cucumber dal

Dosakaya/Cucumber dal is a type of dal cooked with yellow lentils and indian cucumber (round yellow one) especially famous in Andhra Pradesh(S.India).


Dosakaya/yellow cucumber – 1
Toor dal – 1 cup
Tamrind pulp – 1tsp
Turmeric powder – 1/4tsp
Salt to taste
Green chillies – 2
Coriander leaves – to garnish

For seasoning/Thadka:

oil/ghee - 1tbp
Urad dal – 1/2 tsp
Jeera – 1/4 tsp
Mustard seeds – 1/4 tsp
Curry leaves – few
Garlic pods – 2

Direction For Dosakaya Dal:-

Fry the toor dal in a tsp of oil ,wash and boil in a cup of water in pressure cooker.
Wash & clean Cucumber and remove all the seeds and cut into small pieces.
Boil separatelly cucumber pieces in a cup of tamarind water along with green chillies,curry leaves and turmeric powder.
After the dal is cooked add to the cucumber pieces and also add salt to it.
Finally add the seasoning ingredients(heat a tsp of oil in a pan and add urad dal,jeera,mustard seeds,curry leaves,garlic pods) to the above dal.
Garnish with coriander leaves the end.
Tastes good with plain rice.

Palak Kura Pappu (palak Dal/ spinach dal)

Ingredient: -

1/4 cup Clarified Butter/oil

1 tsp Cumin seeds

2 number Curry Leaves
1 tsp ginger-Garlic Paste

8 number Garlic (crushed)flakes

4 number Green Chillies (slit into half & seeded)

3/4 tsp Mustard seeds

90 grams Onions (finely chopped)

1 tsp Red Chilli Powder

to taste Salt
1 bunch palak/ spinach(chopped)
1 cup Toor daal
1 tsp Turmeric powder

4 number whole Red Chillies
4cups water

Directions of Palak Pappu:-

Put Dal in a cooker add water,ginger- garlic paste, onion , chopped palak, turmeric, red chilly powder, onions and green chillies. cook Dal for 3 whistles

To prepare the tempering, heat ghee in frying pan, add mustard and cumin seeds, stir on medium heat until they begin to pop, add garlic and stir -fry until golden brown.

Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the Dal.

Spring Onion Egg Bhuggi Curry Recipe

2 tbsp Oil
4-5 Spring oinins chopped
1 tbsp ginger-garlic paste
3 eggs
1 tsp Red chili powder
pinch of turmeric
Salt to taste
1 tsp garam masala

Directions of Spring Onion Egg Bhuggi Curry Recipe:-

  • Heat Wok/pan add oil when oil is hot add spring onion chopped, add ginger-garlic paste fry it well.

  • Now add turmeric powder, red chili pdr, salt stir well .

  • Take a bowl crack eggs and now move all the mix in wok to corners make a bowl shape with mixer and add egg yolk cover all mixer on egg yolk. ( This process is to keep egg in medium pieces , if we fry it as soon as add eggs , egg get smashed)

  • keep it in medium flame/heat , then mix slowly add garam masala.

  • see that egg is cooked. Now Spring Onion Egg Bhuggi is ready to serve.

  • serve with roti /puri/rice

Watermelon Drink Recipe


• 3 cups seed-less Watermelon (peeled, cut into small pieces)

• 1-1/2 tsp Sugar

• 3 tbsp Skimmed Milk

• Ice Cubes

How to make Watermelon Drink:

Blend watermelon pieces, sugar and milk in a blender. Refrigerate.

Pour the prepared drink into serving glass, add ice cubes and serve.

Strawberry Lemonade Slush


• 1 (16 ounce) Container fresh strawberries, sliced

• 3/4 Cup sugar (or to taste)

• 1 Cup cold water

• 3/4 Cup fresh lemon juice

• 2 Cups ice cubes

How to make Strawberry Lemonade Slush:

In a bowl stir together sliced strawberries with sugar; let stand at room temperature for 30 minutes.

In a blender process the strawberry/sugar mixture with cold water, lemon juice and ice cubes until smooth.

Pour into large glass.

Strawberry Lemonade Slush is ready.

Lemonade Recipe


• 1 cup Lemon juice

• 1 cup Water ( for syrup)

• 1 cup Sugar

• 3-4 cup Chilled Water

• Lemon Slice/Mint Leaves(optional)

How to make Lemonade:

Heat a cup of water in a pot and add sugar to it .

Stir the mixture properly until the sugar gets dissolved. Allow it to cool.

Add lemon juice and chilled water to it. Stir well.

Garnish with mint leaves or lemon slices.

Lemonade is ready.

Limeade Recipe


• 3 Limes

• 2/3 Cup white sugar

• 8 Cups cold water

How to make Limeade:

Cut limes in half and squeeze lime juice into a 2 quart pitcher.

Add sugar and stir until dissolved.

Fill pitcher with cold water, stir and chill in refrigerator.

Limeade is ready.

Mango Lassi Recipe


• 4 cup plain Yogurt

• 1 cup Water

• 1 cup Mango Pulp

• 1/2 cup Sugar

• 1/4 cup Pistachios (grounded)

How to make Mango Lassi:

In a blender, combine the yogurt, water, mango pulp, and sugar.

Whisk briskly until completely mixed. Refrigerate.

Sprinkle the ground pistachios over the top and serve.

Badam Milk Shake Recipe

Badam Milk Shake is a very popular Indian recipe. Learn How To Make/Prepare Milk Shake by following this easy recipe.


• 4 cup Milk

• 1/4 cup Badam (Almond)

• 1 cup Sugar

• 5 Cardamoms (crushed)

• Saffron Strands for garnishing

How to make Badam Milk Shake:

Boil the almonds in a pan for 5 minutes. Remove and drain.

Peel the skin of the almonds and grind in a blender with sugar to a smooth paste. Keep aside.

Now heat milk in a heavy bottomed vessel and bring it to a boil.

Add crushed cardamom, almond-sugar paste, stir and continue to boil for 2 minutes more.

Remove from the heat, garnish with saffron and serve hot or chilled.

Chicken Salad


1/2 Cup mayonnaise
1 tbsp Lemon juice
1/4 tsp Ground black pepper
2 cups Chopped, cooked chicken meat
1/2 Cup blanched slivered almonds
1/2 Cup Cucumber chopped/sciled
1/2 Cup Red Pepper Sciled

How to make Chicken Salad :

Place almonds in a frying pan.

Toast over medium-high heat, shaking frequently.

In a medium bowl, mix together mayonnaise, lemon juice, and pepper.

Toss with chicken, almonds and cucumber.

Chicken salad is ready.

Gobi Ka Paratha(califlower stuffed indianbread)

Recipe Discription:- Gobi Ka Paratha


• 2 Small cauliflowers(gobi)
• 3 Green chillis, chopped

• 1 Onion, chopped

• 1 tsp Cumin powder

• 1 tsp Ginger paste

• 1 tsp Dhania powder

• Chopped coriander leaves
• Salt to taste

How to make Gobi Ka Paratha:

Chop the cauliflower.

Sprinkle with salt and mix properly. Leave aside for 10 minutes.

Take little amount of cauliflower and squeeze to remove water.

Add onions, dhania powder, chilli powder, jeera powder, ginger paste, coriander leaves, and green chillies.

Mix well and add salt to taste.

Prepare dough as for a chapatti.

Flatten a small portion of dough and put some mixture in the center.

Draw the edges towards center to cover the mixture.

Roll out in the form of paratha.

Heat a griddle and fry the paratha on it.

Smear ghee on it while frying.

Serve hot with curd.

Corn Soup


• 1 cup Corn

• 1/4 cup Ajinomoto powder

• 1/2 tsp Soya sauce

• 1 tbsp Plain flour

• 1 cup Butter

• 1 cup Milk

• 1/2 tsp Pepper powder

• 1 tsp Chili sauce

• Water to boil

• Salt to taste

How to make Corn Soup:

Boil the corn in a pressure cooker and grind it. Keep it aside.

Make a white sauce with butter, plain flour and milk.

Add the corn paste and boil it by adding a little water.

Add salt, pepper, and chili sauce.

Serve hot.

Waffles (North American Breakfast)


2 cups flour
1 tsp salt
1/2 tsp. baking soda
2 eggs, separated
1 3/4 cups buttermilk
4 T. melted butter.

This recipe will serve about 4 people for breakfast.


- Heat the waffle maker. Mix dry ingredients in a bowl or measuring pitcher and set aside. In a separate bowl, beat egg whites until they just start to hold a not beat until stiff.
Whisk egg yolks with milk or buttermilk and melted butter. Gradually add this mixture to the dry ingredients mixing with spatula. Do not beat.
The batter should still have some small lumps of flour which will disappear as the waffles bake. Gently fold in beaten egg whites
Batter will be thick. Use a spatula to gently push it from a mixing bowl or pitcher onto a preheated waffle maker. Baking time varies with different waffle makers. Check the instruction manual, and bake for the recommended amount of time - usually 3 to 4 minutes for standard waffles; 4 minutes or more for Belgian waffles. Serve piping hot with butter and syrup, jam, jelly, or your favorite fruit toppings.