Tuesday, February 25, 2014

Fresh Coconut Rava Laddu / Pachi Kobbari Rava Ladoo

Fresh grated coconut / Pachi kobbara - 1 cup
Bombay rava  / sooji - 1 cup
Milk as per requirement
Sugar - 1 cup
Dry fruits - 1/2 cup
Ghee - 1/4 cup

  1. Heat ghee in a pan and fry the dry fruits. remove the dry fruits.
  2. To the same pan, roast sooji until aroma smell comes out. Transfer it to the bowl.
  3. To the same pan add coconut and fry until raw smell goes. Transfer it to the same bowl.
  4. Add sugar, dry fruits and mix well. Now add milk little by little and mix well. Make it as ladoos.
  5. Store it in an air tight container.

Tuesday, February 18, 2014

Creamy Onion Soup

Chopped onion – ½ cup
Chopped garlic – 2 pods
All purpose flour / maida – 1 tsp
Milk – 1 cup
Butter – 2 tsp
Pepper to taste
Salt to taste


  1. In a pan add butter and lightly saute garlic, onion. 
  2. Add maida and immediately pour milk and mix well. Bring them to boil. 
  3. Add salt, pepper powder and mix well. Remove from heat. Serve hot. 
Linking to:

Friday, February 14, 2014

Eggless tooty fruity vanilla sponge cake - Happy Valentine's Day to all friends

All purpose flour - 2 cups
Powdered sugar -  1 1/2  cup
Milk - 1 cup
Unsalted butter room temperature - 1 stick
Baking powder - 2 tsp
Baking soda - 1 tsp
Vanilla essence - 1 tsp
Tooty fruity - 1 cup

  1. Preheat the oven to 3500F.
  2. Prepare heart shaped pan by greasing and flouring it.
  3. In a bowl, sieve the flour, baking powder, baking soda.
  4. In another bowl, mix butter, sugar and beat well until with*
  5. out ant lumps.
  6. Now add flour little by little and mix well. Add milk, vanilla extract and mix well.
  7. Add tooty fruity and fold well.
  8. Divide the mixture and pour into a pan up to 3/4th part, bake for 20 to 25 minutes.
  9. Let cool for about 10 minutes and then remove from the cake pan and let it cool completely. 

Friday, February 7, 2014

Tamalapaku bajji / Betel leaves fritters stuffed with potato masala

Tamalapakulu – 6

For the batter
Besan – 1 cup
Rice flour – 3 tsp
Ajwain – 1 tsp
Turmeric powder – a pinch
Baking soda – a pinch
Salt to taste

For the stuff
Boiled & mashed potato – 1
Grated carrot – 1
Boiled & mashed green peas – ¼ cup
Red chilli powder – ½ tsp
Chopped coriander leaves – 2 tsp
Curry leaves – 4 leaves
Cumin seeds - ¼ tsp
Lime juice – 2 tsp
Oil – 1 tsp
Salt to taste


For the batter
  1. In a bowl add all ingredients. Adding water, prepare medium thick batter.

For the stuff
  1. In a pan add oil. Add cumin seeds, curry leaves. Allow them to splutter. 
  2. Add mashed potato, carrot, peas, chilli powder, garam masala, salt, coriander leaves and mix for 5 mins. 
  3. Now add lime juice and mix well. Allow them to cool.                          


  1. Wash and dry the wet on betel leaves. 
  2. Heat oil on medium high. Place the leaves upside down spread the potato mixture  on top and roll it. Close the sides. 
  3. Dip the stuffed leaves in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove from the oil. Place it on a paper towel. Serve. 

Monday, February 3, 2014

Capsicum Chole Step by step pictures

Chickpeas - 1 cup
Capsicum finely chopped - 1
Tomato finely chopped - 2 medium
Onion - 1 big
Ginger garlic paste - 1 tsp
Green chilli slits - 3
Sambar powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Curd - 2 Tsp
Salt to taste
Oil - 2 tsp
Butter - 2 tsp

1) Pressure cook the chickpeas along with 3 cups of water, salt for 3 whistles. Drain the water and keep it 
2) Heat oil and butter in a pan, add mustard seeds allow them to splutter. Add cumin seeds, onions and 
     saute for till transparent.

3) Add ginger garlic paste, green chillies and saute for few seconds.  
4) Add capsicum and fry for 2 minutes. Add turmeric powder, salt and saute for 4 minutes.

5) Add tomatoes and saute until soft. Add chickpeas and mix for 5 minutes. 

6) Add sambar powder, garam masala powder and left over water. Bring it to boil. Add mashed chickpeas       (2 - 3 tbsp), beaten curd and mix well. Leave it for 20 minutes on low flame.

7) Squeeze lime juice and garnish with coriander leaves. Serve with roti.