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Wednesday, October 22, 2014

Deepavali Subhakankshalu

Wishing you a very Happy and Prosperous Diwali. 



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Tomato Coconut Pulav

Ingredients :                              


  • 1 cup Rice
  • 3 Tomatoes roughly chopped
  • 4 Red Chillies
  • 1/2 cup Coconut Pieces
  • 1 Onion chopped
  • 2 Green Chillies chopped
  • 11/2 inch Ginger chopped
  • 4 Cloves
  • 1 inch Dalchi
  • Salt to taste
  • 3 sp Oil
  • Coriander Leaves
  • Curry Leaves

Preparation :


  • Wash and soak rice for 10 minutes and keep aisde.
  • Heat a pan add red chillies, coconut pieces, ginger, tomatoes & fry.(with out oil)
  • Let it fry for couple of minutes and remove from the pan & allow it cool.
  • When it becomes cool grind well to make a smooth paste.
  • Heat oil in a pan add cloves, dalchi and fry for 30 sec.
  • Then add chopped onion, green chillies, curry leaves and stir.
  • Add ground paste and fry for 2 mins on low flame.
  • Add soaked rice & again fry it for 2 mins then add to rice bowl.
  • Now add 2 cup of water, salt and cook in the pressure cooker or in rice cooker
  • When done garnish with coriander leaves before serving. Serve with fresh curd.




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Tuesday, October 21, 2014

Masala Stuffed Brinjal Curry / Masala Gutti Vankaya Kura

Ingredients :


  • 5 Brinjals
  • 2 sp Chana Dal
  • 2 sp Urad Dal
  • 1 sp Coriander Seeds
  • 1 sp PopySeeds / Gasaalu
  • 6 or 7 Red Chillies
  • 1 inch Cinnamon
  • 4 Garlic Cloves
  • 3 Cloves
  • Salt to taste
  • 4 sp Oil

Preparation :


  • Heat 1sp oil in fry pan add chana dal, urad dal, coriander seeds, red chillies and fry.
  • When 3/4 done add cloves, dalchini, gasagasalu and fry.
  • Fry them on a low flame until it turns golden brown in colour.
  • When they cool grind along with salt, garlic cloves into a fine powder.
  • Cut brinjals into 4 pieces with out separating.
  • Stuff some amount of the prepared powder in each brinjal.
  • Now heat oil in a pan and carefully place each stuffed brinjal in it.
  • Cover with a flat lid and pour little water on it.
  • Keep checking in between, when they are cooked properly, then remove from the flame.
  • Transfer into a serving bowl. Masala stuffed brinjal curry is ready to serve.
  • Spicy and tasty masala gutti vankaya kura is ready to eat.

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Cornflakes Kara Diwali Snacks


Ingredients :


  • 1 cup Cornflakes
  • 1/2 sp Red Chilli Powder
  • 1 pinch Chat Masala
  • few Curry Leaves
  • Salt to taste
  • Oil for Deep fry

Preparation :


  • Heat oil in a pan add cornflakes and deep fry them and drain on a paper towel.
  • Fry curry leaves in hot oil and keep them on a paper towel.
  • Add salt, red chilli powder, chat masala to fried cornflakes and mix well.
  • Add fried curry leaves to cornflakes and mix everything nicely.
  • Now cornflakes kara is ready to serve, store them in an air-tight container. 
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Pepper Muruku Diwali Snacks


Ingredients :


  • 1 cup Besan / Gram Flour
  • 1 sp Ground Pepper
  • 1 sp Cumin Seeds
  • 1/2 sp Cooking Soda
  • 2 sp Butter
  • Enough Salt
  • Oil for deep Fry

Preparation :


  • Take a bowl and add above ingredients expect oil and mix well with your fingers.
  • Add water little by little and make a soft dough and keep it aside.
  • Heat oil in a pan, when it is hot hold the muruku mould ( wooden frame ) on the hot oil.
  • Keep big lemon size dough on the top of the mould and rub it carefully.
  • Pepper muruku will fall through the holes in the hot oil.
  • Fry them until they turn light golden brown and remove from the pan.
  • Drain them on a paper towel, spicy tasty pepper muruku is ready to eat.


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Monday, October 20, 2014

Bread Gulab Jamun With Stuffed Khova Diwali Sweet

Ingredients :


  • 6 Bread Slices
  • 4 sp Sweet Khova
  • 1 sp chopped Almonds
  • 1/2 cup Sugar
  • 1 pinch Elaichi Powder
  • Oil for deep fry

Preparation :


  • Mix khova and chopped badam together in a bowl and keep aside.
  • Boil sugar with a cup of water in a pan and add elaichi powder.
  • When it comes just before teega pakam then turn off the heat & keep aside.
  • Remove the bread edges from bread slices and dip the bread slice into water.
  • Squeeze the slice immediately and place khova mix in center and make a small ball.
  • Heat oil in a pan add the bread balls in hot oil and fry till golden brown in color.
  • Soak in sugar syrup for 1 hour, garnish with chopped almonds while serving.
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