Tuesday, August 31, 2010

Krishna Janmasthami

Source : :festivals.com & Other Internet Resources.

Krishna Janmasthami, is also known as "Krishnasthami",''Saatam Aatham","Gokulasthami","Astami Rohini","Sri Krishna Jayanti","Sree Jayanti'' or sometimes merely as "Janmashtami" is a Hindu Festival celebrating the birth of Lord Krishna , an avatar of the Hindu deity Vishnu.  Smartha sects Celebrates the Janmashtami 2010 on September 1. And  the Vaishnava sects Celebrates Krishnashtami 2010 or Gokulashtami 2010 on September 2.
                                                        Lord Krishna was born on the Astami thithi(Eighth day) in Krishna Paksha during Shravan Month (August - september).It falls in Bhadrapad month as per North Indian Hindi Calendars.Lord Krishna's Nakshatra or Birthstar is Rohini Nakshatram.The main objective or the aim of Krishna's  Birth was to demolish the Kansa and his evil acts.Kansa is Krishna's Maternal Uncle.
                                    The ritual is to fast the previous day (Saptami,Seventh day ),which is followed  by a night-long-vigil commemorating the Birth of Krishna at midnight in the Jail where his maternal Uncle Kansa was keeping them captive and his immediate removal by his father Vasudeva to a Foster-home for safe keeping.

                                     At Mid-night ,the Idol of the  infant Krishna is bathed and adorned in  new clothes and Jewellery,placed in a cradle and worshipped.The fast is completed after Aarti , a special prayer.At day break ladies draw patterns of little children's footprints outside the house with rice-flour paste,walking towards the house.This symbolizes the entry of the  infant Krishna in to his Foster- home i.e; their homes.
                                 Rasa Lila or dramatic enactments of the life of Krishna are a special feature in regions of Mathura and Vrindavan, and regions following Vaishnavism in Manipur.While the Rasa Lila recreates the flirtatious aspects of Krishna's Youthful days.Govinda Pathaks or" Dahi Handi "celebrate the God's playful and mischievous side,where teams of youngmen form human pyramids to reach a high hanging pot of butter and break it.
                                             The Dahi Handi is celebrated with enormous Zeal and Enthusiasm.The Handi is a clay pot filled with Buttermilk that was positioned at a convenient height  prior to the event;the topmost person of the human pyramid tries to break the handi by hitting it with a blunt object,and when that happens ,the buttermilk is spilled over the entire group,Symbolizing their achievement through Unity.Various Handis are set up locally in several parts of the city ,and groups of Youngsters called as Govinda travel around in  trucks to break as many handis as possible during the day.
                                                 Many such Govinda Pathaks compete with eachother,especially for the Handis that dole out hefty rewards.The Event, in recent times , has gathered a political flavor and rich community groups to offer prizes amounting to lakhs of rupees.

                                      Janmashtami ,popularly known in Manipur as Krishna Janma ,is a significant festival celebrated at two temples in Imphal,the capital city of Manipur.The First Festival is at Govindhaji temple and the second is at the ISKCON temple.Devotees of Lord Krishna gather mostly at the ISKCON temple.

                                                            This Janmashtami festival Celebrates all over the World in Grand affair.A Large number of people ,who are part of the Hare Krishna Troupes organize Colorful events and Cultural Programs commemorating the birth of Lord  Krishna.It is the day for Family gatherings,Feasting ,enjoyment and offering of prayers to Lord Krishna,the absolute God.Pious Devotees gather the necessary items for worship from before hand,take holy bath and prepare for the midnight Janmashtami pooja.There after ,People and devotees visit the temples,some of which are dedicated solely to Shri Krishna in their nearby locality  to offer prayers and chant mantras.The worship symbolizes the birth of Shri Krishna.An Idol of Baby Krishna is put in a Cradle and Cronches are blown at the midnight hour.The deity is invoked and offered varied milk products to eat.On this day,Some people keep a  fast and break it only at the Pooja time.The day infact,begins and ends with the name of Lord Krishna.
                                                       We can find school Children in India ,participate fancy dress competitions like decorating like Lord Krishna  on this day,stage dramas ,discourses the teachings of Lord Krishna and hold "Naam Sankirtans" (Chanting the names of Sri Krishna).;play Dandiya dance and collect the prizes those who wins during this Festival.In the Evening at temples,Saints read the " Sri mad Bhagavad Gita" slokams to all the devotees and people .During this day we find People pray to the Cows also ,as if Lord Krishna always used to blow his flute standing among cows.



Sunday, August 29, 2010

Capsicum Fry

Everytime tasting the fries with Salt and chilipowder is Routine.So for the kids to taste them differ I  used "Pappula Podumu'' to this Capsicum fry.It was really Yummy...Yummy to taste.So here goes my Recipe.

  • Capsicum -2
  • Onion-1 chopped
  • Salt to taste
  • Putnala pappu/Senaga pappu/Bengal gram-1/2cup
  • Garlic pods-3 (Don't remove the layers)
  •  Red chillies-3
  • Curry leaves -3
  • Cumin seeds-1/2 tsp
  • Mustard seeds-1/2 tsp
  • Oil-1tbsp
  • Clean the Capsicum and cut it into small cubes.
  • Heat the Oil in acooking pan and add Mustard and Cumin seeds ,when they starts popping add Curryleaves .
  • Now add the Chopped Onions and Capsicum pieces and Let them saute it.Turn the Pieces in the middle of the cook with a spatula.
  • Add little salt to the pieces and cover with a lid,keeping the gas in Lowfalme.
  • Meanwhile Take a mixyjar ,add Bengalgram,salt ,Red chilies,Garlic pods and turn it to form a fine powder and keep it a side.(This is a "Pappula Podumu")
  • Observe the Capsicum pieces are cooked and Once it done .
  • Add the Bengal gram powder to the above pieces and mix it well.
  • Turn off the flame .
  •  Serve it with Hot Rice having with a little Ghee.

Coconut Rice

This Variety of Rice item is very easy and Simple Cooking ,if fresh Coconut is available in our home.So friends I tried for this Sunday and My Kid liked the Taste and You also have my recipe.

  • Coconut pieces-1 cup ( remove layer of coconut pieces)
  • Green chillies- 3 Slit in Lengthwise
  • salt to taste
  • Cumin seeds-1tsp
  • Chana Dal-1tsp
  • Cashewnuts-6
  • Curryleaves-3
  • Pepper powder-1/2 tsp
  • Cooked Rice-1 cup (Basmati or Sona Masoori)
  • Oil/Ghee-1tbsp
Cooking Procedure:
  • Take a bowl add the cooked rice and mix it with salt.
  • Have a Mixyjar and turn it with Coconut pieces to form a coconut powder .
  • Heat the Coking pan with a Oil and Ghee,add Chana Dal, Cumin seeds,Green chillies and cook it .
  • Now add Cashewnuts and Curryleaves to the Cooking pan and turn it with a spatula.
  • Add Pepper Powder to theSeasoning and turn off the flame.
  • Now add the Grated Coconut and Seasoning in to the bowl and mix it well.
  • Take it in to Serving bowl and enjoy it.

Beerakaya (Ridge Gourd) & Tomato Chutney.

  • Beerakaya/Ridge Gourd-1
  • Tomato-1 small chopped
  • Garlic-2 pods (Layer removed)
  • Tamarind-1 inch soaked in water
  • Greenchillies-2  chopped(Or adjust to your spice level)
  • Salt to taste
  • Oil-1 tbsp
  • Peel of the outer layer of the Vegetable and wash it with water.
  • Cut it in to small cubes.
  • Take a cooking pan and heat it with oil.
  • When you observe oil is heated; add Beerakaya and Tomato pieces and let it cook it for 3mins covering with a lid.
  • Once the pieces gets soft and cooked add the salt and Greenchillies.
  • Mix it well with a spatula and add the Tamarind juice in to the cooking pan and cook it for 2mins .
  • Turn off the flame and Cool the mixture.
  • Take a Mortar/Mixy jar ,add the Garlic pods and Vegetable mixture from the pan and turn it to form a fine paste.
  • Serve it with Rice.

Friday, August 27, 2010


Hi Friends,I am ready to post my New Recipe today.Actually this Variety dish was tasted by me from One of my Friend Swati,who stays near by my house.I Thanks Swati for Sharing her Recipe.I tried and it was very simple and easy; My kid Liked most.So For the Third "Shravana Sukravaram"(Shravana Friday) I prepared this "Sweet Roti"and I hope You would also Like it.

  • WheatFlour-1 cup
  • Sugar-1/3 cup
  • Elachi Pods-2powdered
  • Ghee or Oil to Cook Rotis
  • Sufficient water to make a dough
  • Make a pilable soft dough with the Wheatflour by adding water and keep it covered atleast  for 15mins.
  • Take a bowl ,add Sugar and Elachi powder and mix up well with a spoon.
  • Take a small Lemonsized ball from the dough and roll out in to a small circle with a rolling pin.
  • Place about1 1/2 tbsp of Sugar mixture in the center of the rolled out dough and fold the ends of the dough over the mixture pressing it gently to seal it.
  • Roll out this dough again to a thick pancake sized circle.
         (This time do not roll the dough with pressure,sugar mix may comes out)
  • Heat Tawa or Griddle and place the Roti on it and cook it on both sides by applying a little Ghee or Oil.
  • Serve hot as a Snack or Side dish.
  • Observe the Sugar syrup not to flow outside while heating Roti.
  • This can be stored for 3days .

Thursday, August 26, 2010

Carrot Coconut Curry ~ Carrot Kobbari Koora

  • Carrot-4 no
  • Fresh Coconut pieces/grated-1/4 cup
  • Onion-1
  • Ginger pieces-1tsp
  • Greenchillies-3
  • Salt to taste
  • Oil-1tbsp
  • Mustard seeds -1/2tsp
  • Cumin seeds-1/2tsp
  • Oil-1tbsp
  • Curryleaves-6
  • Kothimeer Leaves to garnish
  • Turmeric - a pinch
Cooking Procedure:
  • Clean the Carrots and peel off the outer layer and chop it in to small  pieces.
  • Chop the Onions also and keep it a side.
  • Take a pressure Cooker or Cooking vessel and pour oil and heat it.
  • Once oil gets heated,add Mustard seeds and Cumin seeds,when they starts crackle add curryleaves,turmeric and Onions.
  • Saute the onions till they turns soft.
  • Add the Carrot pieces in to the seasoning and mix up well with a spatula and close it with a lid.
  • Add little water if needed.
  • Meanwhile have a Mixyjar,add coconut pieces/grated coconut,salt ,little Jeera,greenchillies and ginger and turn it to form a paste.
  • Have this paste to the Carrot pieces and mix up well.
  • Cover with a lid and allow to cook till the Carrot pieces becomes soft and Check to turn the pieces with a spatula in the middle of the cook.
  • You can Cook it in a pressure cooker by having 3 Whistles.
  • Once done Serve it in to a bowl and Garnish with Kothimeer leaves.
  • Serve with Rice/Roti.
  • You can also cook the curry by adding the Moongdal soaked in water and adding it to seasoning .

Purslane Leaves Dal(Gangavalli /Gangabayala/Gangapayala AakuKura Pappu)

I like most of Dals Cooking with Leafy Vegetables.So every time cooking the dals with Spinach & Methi,I got bored and My Husband Came to Know one new Leafy Vegetable from his friend and he got it from the Vegetable Market i.e; "Gangavalli" Leafy Vegetable.So friends I tried it for Cooking along with Dal and it tastes Good .So friends, you also go through my recipe.

  • Kandipappu/Toor dal-1 cup
  • Water-2 1/2 cups
  • Purslane leaves-1 bunch
  • Red chillipowder-1tsp
  • Salt to taste
  • Turmeric-a pinch
  • Green chillies-2 no chopped
  • Onion-1 small size cut in to small cubes
  • Tamarind-2 curryleaves size or (You can extract juice about 1tsp)
  • Mustard seeds-
  • Cumin seeds-
  • Red Chillies dried-2(splits)
  • Curryleaves-4
  • Oil-1tbsp
  • Hing- apinch
Cooking Process:
  • Remove the Purslane Leaves from the bunch and wash it .
  • Chop the leaves and keep it a side.
  • Take a pressure Cooker and add the Dal and clean it twice and add water.
  • Now add little turmeric,Greenchillies,Onion,Purslane Leaves,and Tamarind on the top of the dal and close the Lid with a Whistle on the Top .
  • Keep cooking the Dal for 4 whistles .
  • Once the pressure goes down ,remove the lid and keep it under a lowflame.
  • Mash the dal with a 'Pappu Gutthi'or back of the Laddle to become Pappu soft.
  • Add salt,Redchilly powder to the Dal and cook it for 3mins till it bubbles out.
  • Meanwhile,Take a pan for seasoning .
  • Heat oil in it and add Mustard ,Cumin seeds,Red chillies,Curryleaves and Hing.
  • Add this seasoning to the Dal and allow it on the stove for 1min and turn off the gas.
  • Serve it in to a bowl and it tastes good combination with Rice and Roti.

Kakarakaya Ulli karam Curry (Bittergourd )

  • Bittergourd-3
  • Onion-1
  • RedChillipowder-1/2tbsp
  • Turmeric-a pinch
  • Salt to taste
  • Sugar/Jaggery-little for sweetness(Optional)
  • Jeera/Cumin seeds-1/2tsp
  • Oil-2tbsp
  • Kothimeer Leaves-few handful
Cooking Process:
  • Take Bittergourd and peel off the outer skin; Cut in to small circles /semicircles or pieces as u like it.
  • Take a bowl and add little salt and Turmeric powder and have pieces in to it.
  • Keep it aside for whole night or for 2hrs before cooking.
  • Cut the onion in to small pieces and keep it aside.
  • Take a pan or kadai and heat it with oil.
  • Remove the kakarakaya pieces from the bowl and squeeze all the water from it.
  • Place the pieces in to the pan and fry it under a low flame and keep turning the pieces in the middle of the cook allow to fry till the pieces turn into golden color.
  • Meanwhile take a MixyJar/Mortar ,add Onion pieces,salt,Red chilli powder ,Jeera,Sugar/Jaggery and turn the jar to form a smooth paste.
  • Add this paste to the Fried Bittergourd pieces and mix up well and cook it for 2mins under a low flame.
  • Garnish with Kothimeer leaves and Serve it with Plain rice.

Wednesday, August 25, 2010

Gobi Manchurian

  • Maida/All purpose flour-2tbsp
  • Rice flour-1tbsp
  • Corn flour-3/4 tbsp
  • Onion-1 small
  • Garlic-2 cloves chopped
  • Ginger chopped-1/2tsp
  • Green chillies-2 chopped
  • salt to taste
  • Cauliflower-1 small
  • Soya sauce-1tbsp
  • Tomato sauce-2tbsp
  • Ginger/garlic paste-1/2tsp
  • Oil to deep fry
  • Kothimeer leaves to garnish
  • Take a bowl and add the all purpose flour,rice flour and corn flour and add little water and salt to make a thin batter.
  • Now remove or cut the florets from the Cauliflower and cook it in the boiled water for 3mins.
  • Drain all the water from the florets andkeep it aside.
  • Take a pan or Kadai ,heat oil in it .
  • Dip the florets in to the batter and allow to deep fry till it turns in to crispy and golden color and keep them a side.
  • Now take another pan and put very little oil like 1tbsp and let it heat.
  • Add finely chopped green chillies,garlic and ginger pieces and saute them a while.
  • Then add finely chopped onions and saute them until the onions turn brown.
  • Add ginger garlic paste and mix up well with a spatula.
  • Add soya sauce and tomato sauce in to the pan and cook it well by adding little water.
  • Now add the fried Cauliflower florets in to the mixture and cook it for 2mins under a lowflame and turn off the gas.
  • Finally sprinkle the Coriander leaves on the top and serve it in to bowl.

Onion Chutney

Hi friends,I learned this Onion Chutney from my Mother.I used to have this along with Dosa,Idli and other Tiffin Items.So I tried ,and it turned in to good taste .So without delay friends you to have a look.

  • Onions-2 Chopped
  • Red Chillipowder-1/2 tbsp
  • Cumin seeds-1/2tsp
  • Sugar/Jaggery-little for sweetness
  • Salt- to taste
  • Cut the Onions in to cubes and keep it a side.
  • Take a Mortar/Mixy jar ,add salt,sugar/Jaggery,Chillipowder and Onions,
  • Turn the jar to form a fine paste.
  • Have this paste in to bowl and serve with your Snack Items or Tiffins.
  • No need to add water.
  • We can store this for one week in the Refrigerator.

Beerakaya (Ridge Gourd) Curry

  • Ridge Gourd- 1 large
  • Green chilies-2 chopped
  • Onion-1 chopped
  • Curry leaves-4
  • Turmeric- a pinch
  • Cumin seeds-1/2 tsp
  • Mustard seeds-1/2 tsp
  • Oil-1/2 tbsp
  • Salt to taste
  • Cilantro leaves -few to garnish
Cooking Procedure:
  • Peel the outer layer of the Vegetable and clean it with water and then cut in to small cubes.(Check the Bitterness of Vegetable)
  • Take a pressure Cooker or a vessel ,heat it with oil and add the Mustard and Cumin seeds.
  • When they starts popping add curryleaves,Turmeric.
  • Now add the Chopped Onions and Green chillies and let it cook for 3mins.
  • Add the Pieces of Beerakaya to the vessel/Cooker and adjust it by adding little salt and turn with a spatula.(Add little water only if neccessary)
  • Allow it to cook for 5mins by closing it with a lid or Allow for 1whistle in a pressure Cooker.
  • When the Curry is done have it in to a small bowl and garnish it with Cilantro leaves.
  • Serve hot with Rice.


Hi Friends, I hope you all have tied "Rakhis" to your Brothers and enjoyed their return gifts.I too enjoyed great and Celebrated with my brothers who are staying near by my home.Though I missed my own brothers for this Occasion first time living in Torrance; I had a great opportunity by these brothers to tie Rakhis which I bought it  them from " India" .So I would Like to share my snaps of the day and Moments with all of my Friends and Readers.
                                                              I prepared a Greeting Card of my own by writing a Message to my Brothers and kept it in an Envelope.In that Envelope, I had put them  a  Cashew nut,Almond & Raisin covered with a piece of Silver paper.Here is my Card:

                                                             I made 'Aloo Baath' &;  'Gulab Jamun' for my Sweet Brothers.All my brothers reached my home in the evening and I made them to have seated in a chair,applied kumkum (bottu) on their face and tied "Rakhi" on the wrist and tasted their mouth with sweet. And I had Blessings from them.My Brothers felt very Happy for tying threads to them.Moreover they gave me nice gifts .Those are Handbags and Fancy Neck chain.After my treat ,while they are leaving from my home ;I said "Bye Bye" Brothers by giving them my Envelope.They were surprised what's this?Next day morning I got Compliments from them saying words as "So Sweet Of U" & "Thank U" sister.These moments made me really Happy and Unforgettable.Have a Look towards my Brothers......
Showing their "Rakhi's" with sweet Smiles.....(Ganesh,Yogesh& Kasi)

Tying Rakhi to Tulasi Brother.

Tuesday, August 24, 2010

Gulab Jamun

                    ***  Happy Raksha Bandhan Wishes ***
Hi friends,
                 Today is a Very Special day to all the Loving Brothers and Sisters i.e; "Rakhi" Festival.So friends I missed my blood brothers who are staying in India and So I tied to my brothers living near by my home who loves and cares me most all  the time.They made me Happy being like my Own brothers and I wish them to have  always Luck and Happiness .On the eve of this Occasion I made a Sweet and Spicy items for my brothers .One is "Gulab Jamoon" & the Other is "Aloo Bath".So ,I would I like to Post my sweet item as Today's Special and U would also like it and enjoy the taste.

  • Gulab Jamoon mix-250grams (I used MTR Instant Mix )
  • Elachi -4pods powdered
  • Rose water-a pinch
  • Water-3cups
  • Sugar-2 1/2 cup
  • Oil /Ghee l for deep frying
  • Add 1/4 measure of water gradually to 1 measure of MTR Jamun mix and knead gently in to smooth dough.
  • Set this dough aside for 5min.
  • Apply oil/ghee on both palms,then shape the dough in to small balls.
  • Deep fry the balls in oil/ghee over a low flame until golden brown.
  • Turn the balls with a spatula and get fried on both sides.
  • Remove the balls in to plate with paper napkin to drain the excess oil.
Sugar Syrup:
  • Take a large vessel and add sugar and water and boil for 15 mins.
  • Add pinch of Rose essence and Cardamom Powder as flavouring.
  • Now add the above balls to the Sugar syrup and leave it to absorb for 5mins.
  • Take these Yummy..Yummy & Tasty  Gulab Jamuns in to a small bowl and serve it.
  • Make Sugar syrup first before frying balls and it would be easy to soak for balls.
  • You can also add Equal measures of water and sugar for the syrup based  upon the sweetness as you like.
  • You can also add little milk for kneading the dough.

Monday, August 23, 2010

Raksha Bandhan 2010

Source: festivals.tajonline.com and Other Internet Sources.

Shravana Purnima's second Festival is "Raksha Bandhan"and the Celebrating date of this Year is on  August  24 i.e on Tuesday.Rakhi in India is a reflection of the rich culture and time honoured legacy of the Indian Traditions.Taking its root during Mythological time,Bhavishya Purana refers to a battle between Gods and Demons and Indra (The King of Gods) was feeling depressed.At that time Indra's wife Sachi took a thread ,charged it with sacred verses of Mantras for protection and tied it on Indra's hand.Through the strength of this thread Indra conquered his enemies.Since then till today this Festival is celebrated and is known the World over .
                                                         In India Rakhi is observed on Shravan Purnima (Full Moon Day) which falls in the months of July-August in the English Calendar.The Indian Calendar Festivals is subject to change ;hence Rakhi celebratrions also fall on the different dates of the English Calendar.The entire Nation Spruces up for the Festivities and Rakhi celebrations are quite distinct in the major Indian Cities.
                                                 Raksha Bandhan is also known as "Rakhi".Rakhi has become a sacred festival between brothers and sisters.Sisters tie them to their brothers.Priests tie them to people of his Congregation.During the middle ages,If a woman tied a Rakhi on the hand of any man,then it became imperative for him,as his religious duty of the highest order,to protect that Woman.That man would put his life at stake to protect the honour of that woman.

  In those days many Rajputs sacrified their lives to protect their Spiritual sisters.Humayun received a Rakhi from the Queen Karmavati of Chittoor and for that ,Humayun carried out his sacred brotherly duty and protected her by opposing his own soldiers.
                                        According to ancient traditions,it is customary to have protection threads that are charged with sacred Verses (Mantras) and sanctified with rice,durva grass etc; to have these tied by people who know the Vedas or by near and dear ones.This protection thread saves from sins on the one hand  and reemoves diseases on the other hand.By tying this thread,protection is afforded for a full one year and all kinds of fears are removed.
                                        Raksha Bandhan is now considered as a day to celebrate the sacred relation of a brother and a sister.It could be tied by  wife, a daughter or a Mother.The Rishis tied Rakhi to the people who cam eseeking their blessings.The sages tied sacred threads to themselves to safe guard from the evil.It isby all means the "Papa Todak, Punya Pradayak Parva" or the day that bestows boons and end all sins as it is mentioned in the Scriptures.
                                                  Previously, Rakhi festival encompasses the warmth shared between the siblings but now goes way beyond it.Some people tie Rakhi to neighbours and close friends signifying a peaceful co-existence of every individual.Rakhi Utsav was first popularized by "Rabindranath Tagore" to promote the feeling of Unity and a Commitment to all members of society to protect each other and encourage a harmonious social life.
                                                     The occasion involves a pledge of Life-time practice of ,moral,cultural and spiritual values.The values and the sentiments attached to the rituals of this festival are worth inculcating by the whole human race,the sentiments of harmony and peaceful co-existence .The festival of Raksha Bandhan assumes all forms of Raksha or Protection ,of righteousness and destroyer of all sin.The ritual of Rakhi tying has become so important  that come waht may,brothers and sisters try to visit each other place on this particular day ,In order to bring back the oneness of the family ,binding the family together in an emotional bond of Love.
                                            Now a days Rakhis are decorated with soft silky threads of Various colors, and  also with ornaments ,pictures ,gold and silver threads etc.Sisters can prepare a Greeting Card and gift for brothers with their Valuable Quotes and offer delicious sweets while tying Rakhis and brothers inturn give Return Gifts.These Rakhis enhance the artistry of the people.Within these Rakhis reside sacred feelings and well wishes.It is also a great sacred verse of Unity.Acting as a symbol of  life's advancement and a leading messenger of togetherness.
           Each person should celebrate with enthusiasm this sacred Festival of Rakhi or Raksha Bandhan(Raksha=Protection . Bandhan=Tie).

Friday, August 20, 2010

Semiya Saggubiyyam Payasam/Kheer

           ***Happy "VaraLakshmi Vratam"***
                                     To All My Friends & Readers.
Hi Friends,
            Today is the Second Friday called "Sravana Sukravaram" and also known as "VaraLakshmi Vratam".All the married Ladies will be very busy in doing Vratam and giving Tambulams to the Sumangalis.As I missed the Celebrations of this festival at India with my Mother_in_law and Mother;I followed the same procedure of doing  Pooja and celebrating the festival in my home early in the morning.Actually for me the day before (Thursday) made me being full busy for collecting the pooja Items.I started  my pooja early in the morning by doing "Gouramma" &"Vinayakudu"with Turmeric Paste and read the Sthotrams and Sang Songs to the Goddess and took Blessings from my Husband.I remebered the Sayings of my mother when I was in Childhood .She always wanted my help in doing pooja and I used to say If u done Pooja well You will be married with a Nice person.Anyhow I followed her all the time in doing Poojas and I am blessed with Happy & Good Husband.Today I prepared "Lemon Rice"&"Semiya /Saggubiyyam Payasam" and took it in a bowl and offered it to Goddess as  Naivedyam and partaked with my friends and gave Tambulam(Betel leaves with Betel Nut and Fruit) to the Married Ladies and had their blessings.But I really not expected how the Pooja will be done and worried about Flowers and Betel Leaves for the day.Anyhow I collected the Flowers from near by my friends houses and the Betel leaves from my Close Friend "Rohini". I  am remebering the memories of this Festival celebrated with my Mom before Married and  Mother_in_law after my marriage ,They both made me learn the Devotional songs and how to perform the Pooja.Without being with them, this is My First" VaraLakshmi Vratam" festival being Celebrating with my Friends at my home in Torrance. And I wish U All to have the Blessings and Grace of Goddess "VaraLakshmi".
                                                         So friends I share some of my snaps with all of U and I would also Like to know about the "Kheer" which was the Common Sweet item from Our Grandparents time to till our time offering to God for every Festival /Occasion in South Indian Families.

  • Semiya/Vermicelli-1/4 cup
  • Sago/Saggubiyyam/Sabhudana-1/4 cup(Small or Large size depends of ur Choice)
  • Ghee-1tsp
  • Grated  Jaggery/Sugar-1/2cup
  • Milk-5cups boiled
  • Water-
  • Elachi-2pods powdered
  • Raisins-6
  • Almonds-6
  • Cashews-6
  • Water-2cups
Cooking Directions:
  • Take a pan and heat it in a low flame and add ghee.
  • Add the nuts and raisins ,let it fry til they are brown color and remove it in to a bowl and keep it a side.
  • Now add the vermicelli in the same pan ,fry it and keep it aside.
  • Wash the Sago /Saggubiyyam and drain all the water.  If the Sago Size is Large ,soak it in the water for 1hr .(No need to soak if Sago is small)
  • Take a Nonstick pan or Vessel or a Pressure Cooker ,add water and boil it.
  • Pour Saggubiyyam in to it and cook it till it becomes  transparent or soft .Keep stirring with a spatula in the middle of cook ,so that the Sago do not stick to the pan or a cooking vessel.(Allow to cook for 2whistles in the pressure cooker)
  • Add boiled milk to the Sabhudana and add Vermicelli and keep stirring it till it turns soft or it is done.
  • Turn off the flame.
  • Now add the Sugar/Jaggery and Elachi powder to the Payasam and mix well.
  • Add al the fried Nuts and Raisins and Mix it.
  • Take Payasam in to a bowl and Offer to GOD and then You can have it either Hot or Cold.
Semiya Saggubiyyam Kheer
  • Do not boil Sago directly in the milk,Sometimes have chances to break milk So I boiled in water as I trained for my mother made me easy.
  • Boiled milk makes cooking recipe easy.
  • Add Jaggery for Kids to taste Good.

Thursday, August 19, 2010

My 27th Birthday.

Hi Friends,
                Today I am very happy  because of My Birthday .So I need to share my Happiness with all of U. My 3 yr boy Neelesh did my Birthday with his Naughty works and Singing the Birthday song for me .I felt little bit sad of missing my Parents and In_Laws.Anyhow My Husband had a New Dress and I am craze in Coloring hands with Mehendi ,So my hubby got it for me.It made really happy.I offered my prayers to God and had Blessings from my Husband.
                                                                   Because of "Shravanamasam"   month ,I didn't made a cake and I had my Cake cutting with "Ravva Kesari" sweet.And my kid decorated it with roasted Cashews,Almonds and Raisins having my name on it.He did well and was eagerly waited when to cut it and have it. I have cut the Kesari cake and distributed to all of my friends and I was thinking of my childhood days, how I enjoyed in India  by going to Temples and taking the blessings from my Mom & Dad and distributing the Chocalates to all my friends.Eventhough , Among all the Birthdays ,being at "Torrance" this B'day made me more happy with my sweet boy knowing about My Birthday and enjoyed a lot. So friends here I am posting some of my snaps taken and have a look at it.                   
My Birthday "Ravva Kesari" cake.
My kid Lighted Candles...........

Neelesh waiting to cut Kesari Cake!!!
Lovely Kisses to my Mom........

Tuesday, August 17, 2010

Tomato Chutney

Hi Friends,I am back to u all with my new recipe after a short break .As I went to "San Francisco" tour trip with my hubby and son for three days along with my friends and kids.I enjoyed a lot by seeing all the Attractions,Events going on the roads,Hotels.So I would like to share a little about my 3-Day Tour From Los Angeles to Solvang,San Francisco and Yosemite by bus Journey.
                               My First day place is "Yosemite".Here is a Yosemite National Park with large stones ,steep rivers and valleys.
                                Second day was seeing attractions of "San Francisco".I saw
The Golden Gate Bridge:This is one of the World's greatest suspension bridge and it is an Inspiring sight.
Golden Gate Cruise:This is for a breathtaking 1hour sail along the San Francisco waterfront under the Golden Gate Bridge.
ALCATRAZ:ASunset ,SFO's ALCATRAZ looks more like a resort than a former prison.
PaintedLadies/Six sisters:This is a goodplace to see the Victorian home of "PostCardrow" with skyline of San Francisco in the Background.
                              Third day was to "Hearst Castle "Visitor Center .There was good shopping malls and good collections for all the Visitors;Finally reached to" Solvang"--Danish Capital Of America.Here we have a great look of Windmill ,shopping areas and Famous Solvang  Cookies and Pastries and Danish houses.

So friends, I felt very Happy & Great with my husband for arranging trip with all our friends and enjoying the fun with kids.  Friends, You also enjoy the" San Francisco" when visited and here goes the recipe.

  • Tomatoes-12 /Dozen Large size
  • Red Chilipowder-2tbsp or added more for Spicy
  • Salt to taste
  • Asafoetida-a pinch
  • Oil-2tbsp for cooking tomatoes
  • Turmeric-a pinch
  • Tamarind Extract-1tbsp or add more if needed
  • Cilantro leaves-few (optional)
For Seasoning:
  • Oil-1tbsp
  • Cumin-1tsp
  • Mustard-1tsp
  • Curryleaves-6
Cooking Process:
  • Wash the tomatoes and cut in to small pieces.
  • Take a pan and heat it with 2tbsp of oil,add the choped tomato pieces and allow to cook.
  • Middle of the turn all the tomatoes with spatula.
  • Once get cooked tomatoes and becomes soft and liquified add turmeric,tamarind extract and allow to cook untill it form like a tomato pury.
  • Add salt and red chillipowder and mix well with spatula .
  • Bring all the paste in to the middle of the stove and when oil gets separate and gets  bubbles;turn off the gas.
  • Take a hard bottom vessel ,add oil for seasoning.
  • When oil gets heated add cumin and mustard seeds,when they start pops add curryleaves and Asafoetida .
  • Cool the Seasoning and add this to the tomato paste.
  • Have this pickle in to a Air tight container and can store for 1week.
  • Serve with Roti or Plain Rice.
  • No Mixy Jar needed.
  • No need to add water incase to store the pickle for a long time.

Friday, August 13, 2010

Chitti Garelu(Urad dal Vada)

Hi friends,Today is the First friday of Shravanamasam month.I did all my pooja well by reading all the Sthotrams of Goddess Lakshmi and offered "Naivedyam" (prasadam) and I partaked to all my friends.I prepared "Chittigarelu"& "Biyyam Paravannam" for my First friday of Shravanmasam.Both are  my favourite food from my childhood.This Garelu,is a Festive treat especially for Son-in-laws in India.Famous saying is also there for these Garelu in Telugu.("Tintey Garelu tinali,Vintey Bharatham Vinali") After my marriage I tried manytimes and doing good from my Mother_in_law.I am sharing my Pooja and Kolam (Muggu) photo also.

  • Minapappu(WholeUrad dal)-2cups
  • Onions-2finelychopped
  • Corianderleaves-1 small bunch finely chopped
  • Curryleaves-4
  • Jeera-tsps
  • Greenchilies-5finelychopped
  • Salt to taste
  • Oil for deep frying.
  • Thick Polythene sheet or Cover

  • Soak Minapappu in water for wholenight or in the day also about 4-5 hrs.
  • Drain all the water from the Urad dal and have it on a dry cloth for 5mins.(By having on a cloth,wetness will be gone and the batter will be thick)
  • After that take a blender and grind the dal without adding water or salt.Observe that the paste should be in a thick form inorder that the vadas do not run out of shape.
  • Remove the paste from blender in to a vessel or bowl and then add chopped onions,greenchillies,Jeera,salt and mix well with hand.
  • Heat the oil in a deep pan.
  • Take a Polythene cover and take a small ball of batter and pat it into round shape and make a hole in the center.(You can make vadas by pressing balls on your lefthand and In India,Plantainleaves(Arati akulu) are used to do )
  • Drop gently in to hot  oil from the sides,fry them on both sides untill they turns golden brown in color.
  • Take them in to plate with a paper napkin to squeeze the excess oil.
  • Serve hot with Coconut Chutney or other Hot pickles and enjoy with WholeFamily!!

Wednesday, August 11, 2010

Riceravva Upma(Biyyam ravva Upma)

Hi friends,This Upma is simple and easy to cook if we have Rice ravva.So here goes the recipe.

  • Riceravva-1 cup
  • Oil-1tbsp
  • Greenchilies-2-3slits
  • Mustard-1/2tsp
  • Cumin-1/2tsp
  • Curryleaves-5
  • Cashewnuts-6 or more
  • Ginger-1 inch piece chopped
  • Water-2cups
To prepare Biyyamravva:
  • Take rice 1cup or more .
  • Wash rice and spread them on a cloth and dry it in the shade.
  • Grind it in a Mixy jar like ravva consistency.
  • Once ravva done; Sieve(Called as"Jalleda" in Telugu) coarsely in order to separate ricepowder from ravva;so that the Upma may not become sticky.
Making Of Upma:
  • Heat oil in a pan or pressure Cooker.
  • Add Mustard seeds ,let them popup and add cuminseeds,cashewnuts and fry till they turn brown.
  • Now add greenchillies,gingerpieces,and curryleaves and fry it.
  • Now add 2cups of water and salt.
  • When water boiled and starts bubbles ,add ravva and mix well with spatula.
  • Cover the lid and cook it for 4mins./Cook it for 3whistles in a pressurecooker.
  • Serve hot with coconut chutney or any spicy pickle.
  • Children may like to have this" Biyyamravva"Upma along with Yogurt.
  • Ravva can prepare from rice and store it.
  • Water adding ratio is 1:2 ratio of ravva.

FrenchBeans Coconut Curry ~ GoruChikkudukayalu Kobbari koora

  • French beans-2cups (Cut beans in to lengthwise)
  • Onions-1 small size chopped
  • Coconut grated/pieces-1/2cup (prefer fresh coconut)
  • Greenchillies-3no minced
  •  Ginger pieces-1tsp
  • Salt to taste
  • Cumin-1/2tsp
  •  Mustard-1/2tsp
  • Curryleaves-6
  • Oil-1tbsp
  • Turmeric-a pinch
  • Water-1cup
  • Take a vessel or pressure cooker;pour water and add beans and salt and let it cook well for 3whistles.
  • Meanwhile take a mortar or mixyjar,add coconut pieces or grated coconut ,greenchilies and gingerpieces and turn it to form a paste.
  • Now drain all the water from beans and heat the cooking pan and add oil to it.
  • When oil gets heated add cumin and mustard seeds and when they crackles add turmeric and curryleaves and let them fry.
  • Add the chopped onions and saute it for few minutes .
  • Once onions cooked well add the Coconut and chilipaste and turn with spatula.
  • Now add the beans and allow to cook for 5minutes and if necessary check the salt and adjust it.
  • Garnish with kothimeer and serve hot with rice.
  • You can also prepare the curry without boiling the beans in water ,just add the seasoning and place the beans in the pan by sprinkling with little water and covering the lid to cook till it is done.

Cauliflower ,Tomato Curry

  • Cauliflower-1 no
  • Onion-1 chopped
  • Green chillies-2 no or increase the count for your spicy level
  • Redchilipowder-1tsp
  • Salt to taste
  • Cumin-1/2tsp
  • Mustard-1/2tsp
  • Oil-1/2tbsp
  • Turmeric-a pinch
  • Curryleaves-6
  • Cilantro -few sprigs
  • Take a cauliflower and cut the florets,wash it in a water and keep it aside.
  • Now take a pressure cooker or Cooking  vessel and heat it.
  • Pour oil in it ,add mustard and cumin seeds,when it pops add turmeric ,curryleaves and allow it to fry.
  • Add the chopped onions and let it saute for 3-4 minutes and add the greenchillies.
  • Now add Florets and turn with spatula,add salt and chilipowder according to taste.
  • Add few drops of water and cook well by closing with a lid or plate.
  • Otherwise,allow  to cook it in the pressurecooker for 2whistles.
  • Take it in to bowl and garnish with Cilantro.
  • Serve hot with plainrice or roti.

Tuesday, August 10, 2010

Potato Fry

  • Potato-2 boiled and cut in to small pieces
  • Onion-1 finely chopped
  • Tomato-1 chopped
  • RedChillipowder-1/2tbsp
  • Salt to taste
  • Cilantro for garnishing
  • Oil-1tbsp
  • Cumin and Mustard seeds-1/2tsp
  • Turmeric-a pinch
  • Heat a cooking pan and pour oil in it and add cumin and mustard seeds .
  • Let them crackle and add turmeric,curryleaves and allow it to fry.
  • Now add onions and saute it for 3mins.
  • Add tomatoes to the onions and mix well with the spatula and cook well.
  • Once all done cooked ,add the boiled potato pieces and add redchilipowder and salt.
  • Cook it for 5mins continuously stirring with a spatula untill potato pieces turns in to golden color.
  • Serve it in a bowl and garnish with Kothimeer.
  • Combine it with hot plain rice or roti.

Sorakaya Curry

  • Sorakaya -2 cups chopped in to small cubes
  • Onion-1 chopped
  • Turmeric- a pinch
  • Oil-1/2 tbsp
  • Ginger pieces-1 tsp
  • Coconut-1/4 cup grated or pieces
  • Jeera-1/2tsp
  • Mustard -1/2 tsp
  • Curryleaves-6
  • Kothimeer -few handful to garnish.
  • Salt to taste.
  • Take a pressure cooker or a cooking vessel ;pour oil in it and heat it.
  • When oil gets heated,add mustard and cumin seeds and turmeric.
  • When they starts crackle add curyleaves and fry it.
  • Now add Onion pieces and cook it till they become tender soft and add little salt.
  • Meanwhile take a mixy jar/mortar ,add coconut pieces/grated coconut,ginger and greenchillies and turn it to form a paste an dkeep it a side.
  • When onions get cooked well,add Sorakaya pieces and mix well with spatula and cook it for 2mins.
  • Now add few drops of water or add more if necessary .
  • Add the coconut and greenchillies paste to the cooking vessel and turn it with a spatula.
  • Close the cooking vessel with a lid and cook it for 5 mins or cook in the pressure cooker for 2 Whistles.
  • When done,garnish with Cilantro.
  • Serve hot with plain rice.

Monday, August 9, 2010

Potato&Sago Cylinders

Hi Friends,I tried one snack item for my kid and my boy liked it very much.It is very simple and easy making and friends you also try for your  naughty kids too.

  • Potato-2 boiled
  • Red chillipowder-1tsp
  • Jeera-1/2 tsp
  • Green chilli-2 minced
  • salt to taste
  • Oil for deep frying
  • Kothimeer-few leaves
  • Sago/sabhudana-1 cup soaked in yogurt for 2hrs
  • Ricepowder/Biyyampindi-1tbsp (optional if you doubt the cylinder may break mean)
  • Take a bowl ,add potatoes and mash it.
  • Add salt,chillies,chillipowder,jeera,kothimeer ,ricepowder and soaked sago in curd and mix it to form a paste.
  • Heat oil in a cooking pan.
  • Apply little oil to your palms ,so that the paste do not stick your hands.
  • Now take little lemon ball size and make it to form a cylinder shape .
  • Dip in the oil allow to fry until it turn to golden color.
  • Remove the fried cylinders from the oil in to a paper tissue to squeeze the excess oil .
  • Serve it with tomato sauce or onions sprinkled with lemon juice.
  • You can make the shapes as you like on a thick plastic cover and deep fry.,

Rice Payasam

  • Rice-1/2 cup; soaked in water for 10 minutes
  • Milk-2 cups
  • Coconut milk-1/2 cup(optional)
  • Jaggery-1 cup or added more to taste.
  • Raisins-1tbsp
  • Pistachios-10
  • Cashewnuts-1tbsp
  • Elachi -3pods powdered
  • Ghee-1 tablespoon
  • Bring the milk and coconut extract to boil.
  • Add the soaked rice and cook it over low heat until rice is cooked very well and is mushy.
  • Add the jaggery and mix it thoroughly.
  • After the Jaggery dissolves,allow the payasam to simmer for 5minutes and remove from the heat.
  • Fry the cashewnuts,raisins and pistachios separately in the ghee and add along these with elachi powder to the payasam.
  • Serve Lukewarm or cold.Enjoy!

Sunday, August 8, 2010

Semiya kesari

  • Roasted Semiya/Vermicelli-2cups
  • Sugar-1cup
  • Raisins-5
  • Almonds-5
  • Cashews-5
  • Elachi powder-a pinch
  • Food color/Rose water-pinch/-1drop
  • Melted butter/Ghee-1tbsp
  • Boiled water-2cups
  • Take a pan and pour some ghee in it and roast the almonds,raisins,and cashews till they turn in to golden color and keep it a side.
  • In the same pan add the roasted semiya/vermicellli and roast it for 2minutes.
  • Add the boiled water in to it and stir well without having any lumps.
  • Let it boil for 5minuts ,til the Vermicelli cooked and gets soft.
  • Now pour the sugar in the Vermicelli by stirring with a spatula.
  • Add Elachi powder and roasted nuts and rose water and stir well.
  • Bring to a simmer or Low flame and stir in the middle and let it cook for 2-3 minutes and turn off the stove.
  • Take it in to a bowl and serve hot.

Halwa poori

  • Sooji/Semolina-1/2 cup
  • Maida-1 cup
  • Rice flour-1/3 cup
  • Sugar-1 1/2
  • Oil for deep frying
  • Cardamon -2powdered
  • Ghee-1tsp
  • Water-1cup

First we have to prepare Halwa.
  • Take a pan add ghee to fry sooji and keep it aside.
  • Take bowl and add 1cup of water,when the water is boiling add sooji .
  • While adding sooji stir well .Allow the sooji to cook like we make Upma.
  • Once the sooji was cooked pour the sugar.If you need too sweet you can have little more sugar.
Second we have to prepare the poori.
  • Take Maida and Rice flour and mix with water in a bowl.
  • After add little ghee to it.
Third we have to prepare the Halwa Poori.
  • Take one round ball from poori and press the ball using hand on a smoth surface.
  • Make one round ball from Halwa and stuff it in to the poori and round up the poori with Halwa.
  • Now press this in to a poori with a palm on the foil or thick plastic paper.
  • Put a bowl with oil on stove as for poori and heat the oil on medium flame.
  • Now deep fry it in hot oil untill it turns golden in color and gets crispy.
  • Take this in to a plate with a tissue paper,to remove excess oil.
  • Have this poori for "Naivedyam" and have it.
  • You can also have the poori with wheat flour and have as a snack item.

Saturday, August 7, 2010

Shravanamasam 2010

Goddess Lakshmi.
Mangala Gauri.

Source:hindupad.com and Other Internet Sources.
Shravanamasam or Sravan month is the fifth month in traditional Telugu Calendar followed in Andhrapradesh.In 2010,Shravanamasam comes as sixth month because of Adhika masam in Vaishaka month.Sravanamasam 2010 starts on August 11 with sravana suddha padyami and ends on September 8 with shravana Amavasya.In Andhrapradesh,Shravanamasa is dedicated to Goddess Lakshmi and Goddess Gauri.Nagula panchami,Mangala Gauri Vratham,VaraLakshmi Vratam,Rakhi purnima,Sri Krishna Janmashtami or Gokulashtami,Sravana Shukravara Lakshmi Puja and Polala Amavasya Polamba Vratham are the major festivals during Shravan month in AndhraPradesh.In many temples special pujas and celebrations are held in Shravanamasam in AndhraPradesh.In Tirumala Tirupathi Devasthanam Pavitrotsavam is held in Shravan month.

                                                                       VaraLakshmi Vratham is performed by the marriedladies .VaraLakshmi Puja or VaraLakshmi Vratha is an important ritual observed by married women in South Indiaand Maharashtra for the prosperity and welfare of their families.VaraLakshmi puja falls on a Friday and the preparations for puja begin on Thursday.All the necessary  items needed for the pooja are collected by Thursday evening.The date of VaraLakshmi Vratam in 2010 is August20.

Sesame sweet roti

  • Sesame seeds-1/2 cup (washed,drained and roasted)
  • Jaggery -1/2 cup
  • Wheat flour-1cup
  • Sufficient water to make the dough.
  • A little ghee or oil to cook the roti's
  • Powder the roasted sesame and the jaggery to a texture resembling bread crumbs in the blender.Keep a side.
  • Make a soft pilable dough with the wheatflour and keep covered for atleast 30minutes.
  • Make Lemon sized balls and roll out in to a small circle.
  • Place about 1 1/2 tbsp of the powdered mixture in the centre of the rolled out dough and fold the ends of the dough over the mixture pressing it gently to seal it.
  • Roll out this dough again into a slightly thick pancake sized circle.
  • Heat tawa/griddle and place the roti on it and cook eachside applying a little oil or ghee.
  • Serve hot as a snack or side dish.Yields about 10.
  • The dough doesnot need any salt.
  • The sesame jaggery mixture can be made ahead and kept in in a cool dry airtight container.
  • A variation on the dough could be 1/2 cup maida(all purpose flour) and 1/2 cup wheat flour.


In India,ButterMilk is taken to be the liquid leftover after extracting butter from churned Yogurt(Dahi).Today this is called "Traditional Buttermilk".Traditional buttermilk is still common in many Indian households but rarely found in Western Countries.Still In southern India buttermilk added with water,salt, asafoetida and curryleaves are given at stalls in the festival time to quench the thirst and to keep the body cool from scorching  heat of the sun.So fiends today ,I will know you how to make both SouthIndian and NorthIndian buttermilk.

  • Yogurt-1cup
  • Corainder leaves-1 springs
  • Cumin seeds powder -little as needed
  • Curryleaves-1 springs
  • Green chilly-1to 2 number
  • Salt -1 to 2 tsp as per taste.
  • Ginger-1tsp choped
  • Chat masala- apinch
Making Buttermilk:
  • Take greenchillies chop finely or crush,chop ginger,curryleaves and coriander leaves.
  • Dry cuminseeds and with roalling pin make powder.
  • In blender add curd, water.Blend it.
  • Pour in a bowl add salt as per taste ,then add greenchilies,ginger,curry and coriander leaves chopped mix well.This is "SouthIndian"Buttermilk.
  • NorthIndian buttermilk,Take a glass add cumin powder,salt,chat masala,add buttermilk mix well then top it of with somemore cuminpowder.

Thursday, August 5, 2010

Meal Maker Masala Curry.

Hi friends, When we have no time to cook and too busy to prepare quality meals while Juggling work and Family responsiblities ;You can try this meal and enjoy the taste by consuming less time.So I tried it and you also try this extensive recipe.

  • Meal Maker-250 grams
  • Butter-25 grams
  • Oil-2 tsp
  • Frozen green peas-2tsp
  • Salt to taste
  • Red chilli-to taste
  • Coriander Powder-2tsp
  • Cumin powder-1 tsp
  • Curry Leaves and Coriander leaves-few handful
  • Garam Masala powder-1/4 tsp
  • Ginger/Garlic paste-1 tbsp
  • Mustard ,Cumin Seeds-1 tsp
  • Capsicum or Green chilli -1 chopped
  • Turmeric-a pinch
  • Tomato -2 big Chopped.
Cooking Method:
  • Boil 750 ml of water and add salt,Cumin Powder to it.
  • Soak Meal maker in the water for 20 mins.
  • Squeeze the water from Meal maker{Make sure to remove water 90 to 95%}.
  • Heat a pan and add butter,Fry the squeezed Mealmaker until it turns to  golden brown color and remove the meal maker from pan.
  • Add oil to the pan,and add Mustard,Cumin seeds,Onion ,green chilies,Capsicum,green peas,Curry leaves and let them fry till the onions turns to golden brown.
  • Now add Ginger/Garlic Paste and add Tomatoes,salt.{Remember already Meal maker soaked in salt water.}
  • Let Tomatoes cook for 5mins,so that all tomatoes get smash.
  • After that add Coriander powder,Turmeric,Red chili powder and cumin powder and mix it well with the Tomatoes and add fried Meal maker.(Add Tougherly with the sauce)and add some water.
  • Let it cook another 10 mins,so that sauce will thicken .
  • Finally add Coriander Leaves .
  • Serve hot with Plain rice or Roti.
  • You can stuff this dish in a chapathi,roll it and have it for ur kids.