Tumma leaves Kura/Chutney /leucas-aspera-leaves

Tummi Kura/Chutney is specially prepared on Vinayaka Chaturthi in Telangna

Chana Dal Masala vada Recipe

Aloo Bread Roast/Potato Bread Roast Recipe

Aloo Bread  Roast is very famous in India as spice street fast food.

Dondakaya (Tindora/Ivy Gourd) Curry Recipe

Paneer Pakora Recipe

Paneer Bhuji Recipe

Paneer Tikka Recipe (Dry)

Chilli Paneer Recipe


  • Ajinomoto - pinch
  • Chilli garlic sauce -  1tsp 
  • Coriander powder - 1/2tsp
  • Corn flour - 1 1/2Tbsp
  • cumin seeds - 1/2 tsp
  • curry leaves - 7
  • egg - number 1
  • garlic chopped 1tsp
  • ginger garlic paste - 1/2tsp
  • green chillies - number4
  • lime juice - 1tsp
  • maida - 1tbsp
  • oil for fying
  • onion - 1/2cup
  • paneer - 1lbs
  • red bell pepper - 1cup 
  • salt as per taste
  • soya sauce - 1tsp
  • water as needed 
  • yellow bell pepper - 1cup
Direction Of Chilli Paneer Recipe:-
  • Cut paneer into cubes.
  • Take a dish add salt,ginger garlic, water,egg and mix well and pour on the cubes mix well and add maida.
  • Take oil to fry add the mixed paneer into it and fry in very slow flame.
  • Take a pan add oil cumin,garlic,ginger garlic paste,chopped green chill,onion,coriander powder,little water,chill garlic sauce,ajinomato,red bell pepper,yellow ,chilli powder,soya sauce,curry leaves,salt,lime juice, if you want to add colour u can, now add paneer and mix well,
  • Finely finish it off with coriander leaves.

Paneer Tikka Masala Recipe

Ingredients :-

  • Paneer - 250 gms
  • Onion - 2
  • Tomatoes - 2
  • Green Bell Pepper (Capsicum) - 1
  • Red chili powder - 1tsp
  • Salt to taste
  • Turmeric - 1/2tsp
  • Coriander powder - 1tsp
  • Cumin Powder - 1tsp
  • Kasoori Methi powder - 1tsp
  • Thick Curd - 1cup
  • Lime juice - 1/2 
  • Fresh cream - 1cup
  • Ginger-garlic paste - 1tbsp
  • All Purpose flour(Maida) -1tsp
Direction Of Paneer Tikka Masala Recipe:-

  • First cut all the vegetables and paneer in cubes and keep a side.
  • Take a bowl add thick curd, red chilli powder,salt,kasoori methi powder, lime juice and add oil little mix well and add all the vegetables and paneer mix well.
  • In a non stick pan add one table spoon of  oil ,add marinated paneer and vegetables, cook  both the sides, once it is done keep a side.
  • Take a pan add oil,onion chopped, salt pinch, turmeric,ginger garlic paste, all purpose flour, mix cook for 3min,now add tomato pure, coriander powder,cumin powder,red chilli powder, mix well, and let it cook till u can see oil.
  • once it is done add water as need,bring it to boil, then add cooked paneer and vegetables, garamasala powder, cream as needed and cook for 3min 
  • Garnish with coriander leaves.  
  • yummy Paneer Tikka Masala Ready to serve.
  • Serve with Plain Paratha, naan,roti...

Matter Paneer (Cottage Cheese and Green peas) Curry Recipe

Butter Paneer Masala (Paneer Makhani) Recipe

Vegetable Garelu or vada Recipe

Ingredients :-
  • Urad Dal - 2 cups
  • Water to soak
  • Salt to taste
  • Green Chili - 5
  • Grated Carrots - 1/2 cup
  • Grated Onion - 1/2 cup
  • Grated Bottle Gourd - 1/2 cup
  • Grated Cabbage - 1/2 cup
  • Oil For Deep Frying

Directions Of Urad Dal Vada (Garelu) Recipe :-

1.    Soak Urad dal in water over night.
2.    Then clean dal and drain excess water.
3.    Now Grind dal (It should be smooth paste and tight) by adding green chillies in it
4.    Then add salt and all the grated vegetables evenly.
5.    Now heat oil in a kadai (Wok)
6.    Method 1:-
    a.    Wet your hand with water
    b.    Take lemon size paste make round and flatten it 
    c.    Make a hole with your thumb in middle
7.    Method 2:- 
    a.    Take a thick plastic cover, grease it with oil
    b.    Take lemon size paste make round keep it on the cover 
    c.    Flatten the Vada paste and make hole in the middle.
8.    Now slowly remove it and drop in to oil. (caution of oil spills)
9.    Keep the oil in medium flame.
10. Fry Vada until golden brown. 
11. Remove it and place on tissue paper, to remove excess oil.

Note: If the oil is on high flame only outer part of the vada will be dark and inside it will be raw or uncooked

Serve with any chutney like tomato, coconut, peanut etc...

Garelu ( Urad dal vada) Recipe

Ingredients :-

  • Urad Dal - 2 cups
  • Water to soak
  • Salt to taste
  • Green Chili - 5
  • Oil For Deep Frying
Direction of Garrelu (Urad dal Vada) Recipe:-

1.    Soak Urad dal in water over night.
2.    Then clean dal and drain excess water.
3.    Now Grind dal (It should be smooth paste and tight) by adding green chillies and salt in it mix evenly. 
5.    Now heat oil in a kadai (Wok)
6.    Method 1:-
    a.    Wet your hand with water
    b.    Take lemon size paste make round and flatten it 
    c.    Make a hole with your thumb in middle
7.    Method 2:- 
    a.    Take a thick plastic cover, grease it with oil
    b.    Take lemon size paste make round keep it on the cover 
    c.    Flatten the Vada paste and make hole in the middle.
8.    Now slowly remove it and drop in to oil. (caution of oil spills)
9.    Keep the oil in medium flame.
10. Fry Vada until golden brown. 
11. Remove it and place on tissue paper, to remove excess oil.

Note: If the oil is on high flame only outer part of the vada will be dark and inside it will be raw or uncooked

Serve with any chutney like tomato, coconut, peanut etc...

Putnala Laddu / Split chick peas jaggery dumplings Recipe

  • Split Chick peas  - 1/2 kg
  • Jaggery - 1/2kg
  • Water - 4 glasses
  • Oil - 1/2Cup

Direction Of Putnala Laddu / Split chick peas jaggery dumplings Recipe  Sankranthi Special :-
  1. Take Split chickpeas .
  2. Cut jaggery into pecies add 4 glasses of warer.
  3. Make a thick syrup.(you can check thickness of the jaggery syrup by putting in water and make small round)
  4. And should have 1 thread consistence.
  5. Add Split chick peas mix well now take out of vessel, then when the mixer is hot make small lime size balls
  6. spread some oil on your hand make dumplings. 
  7. When cool store them in a container
  8. These putnala ladoo/Split chick peas jaggery ladoo last for more than two weeks
  9. Serve Split chick peas Laddu on festival 

Tip:- You can spreed it on a flat surface and make mixer flat when it is hot  and cut into small saqure shape peices.you call them as Split chick peas barfi

Kaju Katli Recipe


    • 1 cup - Cashew nuts(kaju)
    • 1/2 cup - sugar
    • 1/4 cup  - water
    • 1/4 tsp elaichi-  powder(cardamom)-optional

    Direction Of Kaju Katli Recipe:-

    • Grind kaju to make powder
    • make chasni (sugar syrup) of water and sugar
    • Mix very well kaju and chasni, when syrup is hot
    • put the gas off, keep mixing until all syrup is absorbed
    • Roll it on a butter paper, 1/4 inch thick
    • Cut diagonal or square shape
    • May decorate with chandi warak (silver foil)
    • Same method is applied to make Badam katli (Almond)

    Instant kalakand sweet recipe


    3/4 cup paneer (cottage cheese) , unsalted
    8 tbsp milk powder
    6 gms sugarite or 1/4 cup sugar
    1/2 cup cream
    1/2 tsp cardamom (elaichi) powder

    For the garnish 10 almonds (badam), slivered

    direction of instant kalakand recipe

    1. Combine all the ingredients in a non-stick pan.
    2. Cook over a medium flame, stirring continuously for approximately 10 to 15 minutes till the mixture thickens and leaves the sides of the pan.
    3. Spread onto a 175 mm. (7") diameter pie dish. Cool and cut into 16 pieces.
    4. Garnish with slivered almonds and serve chilled.

    1. Use fresh paneer for best results.

    Modak (Sweet Vundralu) Recipe


      3 - cups Rice Flour
      6 - cups Water
      6 - tsp Oil
      4 -  cups Grated Coconut
      2 -  Cups of sugar or Powdered Jaggery 
      A Little Milk

      Direction Of Modak (sweet Vundralu) Recipe:-
      • Bring the water to a boil and add oil into it for the outer covering. Take off heat.
      • Now add the rice flour, little by little to avoid lumps and cover the mixture and let it cool.
      • When cool, knead it well into dough with a smooth finish in such a way that it should sparkle.
      • Now take the coconut and Jaggery / sugar in a heavy-bottomed pan for the stuffing. Add milk. Keep on low flame with stirring. Stir and take off heat.
      • The mixture should be fairly dry and turn a shade darker. Now make balls with the (covering) dough.
      • Flatten them on the palm or on a surface into a circle. Place the stuffing in it and cover it completely with the dough.
      • Fold the edges tapering to the centre. Now steam-cook the modaks in a cooker for 15 minutes until done.


      Ingredients :-

      1 cup  - Besan
      1 pinch -  Kesari
      1 pinch - Cardamom powder
      1 tbsp - Rice flour
      1 pinch - Baking Powder
      1 tbsp - Melon seeds
      1 tbsp - Broken Cashew nut
      2 cups-  Oil 

      2 Cups - Sugar
      1 cup Water

      Direction Of Boondi Ladoo Recipe:-

      • Mix the flour, rice flour, baking powder and color.
      • Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
      • Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside.
      • Heat the sugar and water till reaches 1/2 thread consistency.
      • Mix in the kesari melon seed and cardamom powder and fried boondies. 
      • When the mixture is still warm make into balls. 
      • Boondi Ladoo are ready to be serve.
      • If the mixture cools balls cannot be made as the sugar crystallizes.

      (Indian) Desi Chaat Recipe:-

      • Chole Dry Peas - 2cups
      • Tamarind - lemon size ( make 2 parts)
      • Potatoes - 2
      • Red chili Powder - 1tbsp
      • Salt to taste
      • Chat masala powder - 1tsp
      • Aamchur powder( dry mango powder) - 1tsp
      • Black Salt - 1tsp
      • Onion - 1
      • Coriander leaves - 1/2 bunch
      • Tomato - 1
      • Oil - 1tbsp
      • Curd(yogurt) - 1 cup
      • Sugar - 1tbsp
      Direction Of Desi Chaat Recipe:-
      • Soak Dry peas overnight.
      • Soak Tamarind for 15mins. extract pulp from tamarind
      • Boil Potatoes with pinch of salt in water .
      • To make potato patti :- When potatoes are boiled peel and smash potatoes and make flat round patties.
      •  Take a pan add oil and fry them till they are golden brown.
      • Cook drypeas which are soaked with pinch of salt.
      • Now take a deep pan add cooked peas and add tamarind pulp.
      • Add Chat masala, red chili pdr, black salt , salt , Aamchur pdr.
      • Cook for 15mins.
      • For Garnishing:- Chop Onion , tomatoes ,coriander leaves. 
      • Take Yogurt and whisk add little salt
      • Take Tamarind pulp add little sugar boil for 15 mins(Tamarind Chutney)
      How to Serve.:-
       Take plate serve potato patti , add cooked chole, garnish with Tamarind chutney, yogurt, chopped onions, tomtoes, coriander leaves.  Serve it hot.

      Murukulu Recipe (This is one of the variety) :-


      • 2 cups rice (chawal)
      • 1/4 cup black gram split (urad dal)
      • 1 tsp cumin seeds
      • 1/4 tsp asafoetida
      • salt to taste
      • 1/4 cup white butter
      • oil for frying
      Direction Of Murukku Recipe:-
      • Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder.
      • Broil the urad dal to light brown colour, cool and grind into a smooth powder.
      • Sieve both the flours together through a fine sieve.
      • Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour. Rub in the butter and knead with light hands to fully incorporate the butter.
      • To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form. Form this roll into circles, while twisting them along. Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time, cover with a wet cloth to prevent them from drying.
      • Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.
      • Drain and let it cool before serving them. Store in a dry air-tight container.
      • We can make different shapes and designs using same dough and Muruku

      Booralu ( Sweet Baji) Recipe

      Ingredients :-
      • Chana Dal - 1 cup
      • Jaggery - 1 cup
      • Dosa  batter -  as needed
      • Oil - for deep fry
      Direction For Booralu (Sweet Baji) Recipe:-

      • Soak Chana Dal overnight then cook it . Drain extra water and let it dry for few minutes.
      • Take Jaggery break it into small pieces.
      • Now grind both togather into hard paste.
      • Then make small lime size balls.
      • Heat Oil , then take dosa batter and dip the balls and deep fry them.
      • Taste Booralu are ready to serve. 
      Tip:- If your Paste Become smooth or liquid then just take a heavy bottom pan and put the paste and mix it till 
      the paste is hard.