Thursday, September 30, 2010

Biyyam Ravva Nimakaaya Pulihora ~ Rice Ravva Lemon Pulihora.

Biyyam Ravva is used for making many variety of recipes.Especially,In South India,use this Ravva during the "Vinayaka Chavithi" Festival for making of Undrallu.Not only this item ,we can also make Upma and Pulihora  by using Tamarind paste or Lemon juice,little variation like doing with Rice.This Ravva pulihora also tastes good and you can also prepare easily for any Occassions and Festivals.This Pulihora is easily made and can carry for a long journey .Today is my 9th Thursday' SaiBaba Vrat".I did Udyapanam ,invited my friends for Pooja and filled with Lunch.I did "Biyyam Ravva " lemon Pulihora as one of the Naivedyam to Baba.All my friends tasted and liked this.So I hope all would like and try .

  • Rice ravva/Biyyam ravva-2 cups ( I used homemade Ravva)
  • Green chilies- 3 slit in Lengthwise
  • Turmeric/Haldi/Pasupu-1/2tsp
  • Water-4cups
  • Salt to taste
  • Lemon juice-4tbsp or added more to taste
  • Kothimeer/Cilantro/Coriander leaves- few handful
For seasoning/Tadka/Taalimpu:
  • Oil-3tbsp
  • Redchilies-3 breaked
  • Curryleaves-4
  • Groundnuts-few
  • Cashewnuts-few
  • Cuminseeds-1/2tsp
  • Mustard seeds-1/2tsp
  • Chanadal-1/2tsp
  • Hing/Inguva-a pinch
  • Take a pressure cooker, add 1tbsp of oil and heat it.
  • Once you observe oil gets heated,add water and salt allow to boil.
  • When the water runs and bubles out,add the ravva in to water and turn with a spatula ,inorder not to form any lumps.
  • After mixing up the Ravva ,close the cooker lid and allow to cook it for 3whistles.
  • Meanwhile take a cooking pan,add oil for seasoning and heat it.
  • Add the cuminseeds,Mustard seeds,chanadal and fry it.
  • Add the cashews and Groundnuts & fry well.
  • Now add the Greenchillies and Redchillies and cook it for 2minutes.(Takecare ,the chillyseeds may flow out sometimes)
  • Add little turmericpowder and Curryleaves .
  • Finally add Asafoetida/Inguva and turn off the gas.
  • Now take a plate ore wide bowl,spread the cooked ravva from the cooker and let it cool .
  •  Mix well with out any lumps with hands or spoon.
  • Shift the seasoning to this Biyyamrava and mix well.
  • Add lemonjuice and Kothimeer.
  • Mix up all together.
  • Serve it in to plate and enjoy the Yummy......Yummy  Ravva pulihora.
  • Do not add Lemon Juice,while the Cooked ravva is hot.Pulihora may tastes bitter sometimes.
  • You can store for 2days.

Wednesday, September 29, 2010

Capsicum Masala Fry

This Capsicum Masala Fry tastes well & Very easy to cook.

  • Capsicums- 2no
  • Besan flour/Gram flour/Senagapindi-1/2cup
  • Garammasala-1/2tsp
  • Dhaniya /Coriander powder-1/2tbsp
  • Turmeric/Haldi/Pasupu-a pinch
  • Salt to taste
  • Redchillipowder-1/2tbsp
  • Oil-1tbsp
  • Clean the Capsicum with water.
  • Cut in to small pieces and heat the oil in a cooking pan.
  • Shift the pieces in to the oil and cook pieces till it turns soft.
  • Turn with the spatula in the middle .
  • Now take a plate or bowl.
  • Add all the above powders.
  • Mix well all the powders and now add about 1tsp of cooking oil and form a Semi-powder mixture.
  • Once you observe the pieces are cooked ,sprinkle the mixed masala powder and fry well till the aroma smells.
  • Switch off the flame & Serve it with Rice or Roti.
  • You can use the same Masala mixture to any Vegetable Fry of your own Choice.

Tuesday, September 28, 2010

Sweet Potato Curry

  • Sweetpotatoes- 2no
  • Tamarind Juice-1tbsp
  • Ginger/Garlic paste-1/2tbsp
  • Tomato-1no
  • Greenchillies- 3no
  • Haldi/Turmeric/Pasupu- a pinch
  • Salt to taste
  • Kothimeer/Cilantro/Coriander leaves- few handful
  • Oil-1tbsp
  • Mustardseeds-1/2tsp
  • Cuminseeds-1/2tsp
  • Curryleaves-few
  • Take the Sweetpotatoes,clean it with water and peel off the skin.
  • Now cut in to small pieces.
  • Chop Onion,Tomato & GreenChillies .
  • Take  a Vessel / Cooker,add Oil & heat it.
  • Add the Cumin & Mustard Seeds,Turmeric,Curryleaves when they splutters add the Onion ,Tomato pieces and saute it.
  • Add salt & mix well.
  • Add the Ginger/Garlic paste.
  • Now add the Sweetpotato pieces in to the Cooking Vessel/ pressure cooker & add very little water and cook it well by closing the lid.
  • Allow to cook for only 2 whistles in the Pressure Cooker.(Cooking for more whistles can make curry like paste.)
  • Garnish with Kothimeer leaves.
  • Serve it with Rice. 

Monday, September 27, 2010

Tomato Curry

  • Tomatoes- 3 no
  • Onion- 1 no
  • Greenchillies-2no
  • RedChillypowder-1tsp
  • Turmeric/Haldi/Pasupu- a pinch
  • Tamarind juice-1tsp
  • Water - little
  • Oil-1tbsp
  • Cuminseeds-1/2 tsp
  • Mustard seeds-1/2tsp
  • Curryleaves-4
Cooking Process:
  • Clean the tomatoes well with water and chop them in to small pieces.
  • Cut the Onions and Greenchillies ;keep it aside.
  • Take a vessel/Pan /Cooker,add oil and heat it.
  • Add the Cumin and mustard seeds,when they splutters add Turmeric, Curryleaves and roast it.
  • Now add the onions,greenchilies and saute it.
  • Add the Tomatoes,Tamarind Juice to the onions and mix well & adjust with Salt and Redchilipowder.
  • Add Little water ,in order to avoid Curry not to stick the bottom of the pan.
  • Close the lid and cook it for 5minutes.
  • Allow to cook for 2whistles in a Pressure Cooker.
  • Garnish with Kothimeer Leaves.
  • Serve it with Rice or Roti.

Sunday, September 26, 2010

Keera Starter ~ Keera Dosakaaya Starter

This is one of my Kid Neelesh used to ask to prepare when I bring the Keera Vegetable.Its making is very simple and easy.So friends ,I would like to share to all of you for your Kids to taste them.

  • Keera - 1 no medium size
  • Onion-1
  • Redchillypowder-1/2 tsp
  • Garam Masala-1/2tsp
  • Coriander powder/Dhaniya powder-1/2tsp
  • Salt to taste
  • Fresh Coconut & Carrot grated-1tbsp
  • Cilantro/Kothimeer/Corianderleaves- few handful
  • Jeera powder-1/2tsp
  • Tasty salt-a pinch
  • Lemon juice-1tbsp
  • Take the Keera Vegetable,peel off the skin and cut it  in to medium size cubes.
  • Chop the onions an dkeep it aside.
  • Take a large vessel to mix all the masalas and vegetable.
  • Add all the above masalas and adjust with salt .
  • Sprinkle lemon juice and Garnish with Kothimeer and grated carrot & Coconut .
  • Serve it in to a plate .

Saturday, September 25, 2010

Undralla Thaddi 2010 ~ Vundralla Thaddhe Gauri Puja

Undralla Thaddi or Vundralla Thadiya is a Festival Celebrated in South India,especially in Andhra Pradesh.It is observed on the third day in Krishna Paksha,the Second half,during Bhadrapada masam.Undralla Thaddi 2010 date is on September 26 th Sunday.This Festival is dedicated to Goddess Gauri,who is considered as the favourite deity for married Women.On Undralla Thaddi,Telugu women observe Gauri Vratam.The day before who follows to observe this Undralla Thadde ,that woman distribute five married ladies (Muttiduvulu) by giving them Mehendi paste (Gorintaaku muddha),Turmeric & KumKum (Pasupu ,Kumkum),soap nuts (Kumkudukayalu),Sesame oil (Nuvvula nooney) and invites them to her home for taking Tambulaam.The importance of this festival is apply Mehendi and color hands, have food in the early hours (Tellavaaru Jaamu),after that ladies swings on a swing seat.Girls those who are not Married ,compulsory folow this festival to apply mehendi,and eat food and use to check the color of hands.There is also a myth used to say that ,"A girl hand appearing nice red color,goes to get marry with handsome husband".I remember ,this since from my Child-hood as If my Mom used to make me to follow.

Gauri Puja- Undralla Thaddi Gowri Vratham:

Married Women perform Gauri Puja on Undralla Thaddi.A simple pooja procedure is followed for Gauri Puja during Vundralla Thadiya.Goddess Gauri idol made of turmeric is invoked in a sanctified place and offered puja.Ganapati puja is performed first and then Gauri puja is done.

Gauri Puja Procedure - How to do Undralla Thadiya Gauri Pooja:

Gauri Pooja on Undralla Thadde involves very simple steps.Goddess Gauri idol (Gauramma) is invoked on a fresh cloth.Shuddoka snanam - bath is offered with water to Gauramma.Panchamtria Snanam,bath with the combination of Milk,Yogurt,Curd,Honey and Ghee is offered to Devi.After Panchamrutha snanam once again the bath with water is offered to Gouri.

Abhishekam with Flowers is performed.Turmeric powder,Vermilion powder (Sindhoor) and Akshintalu are showered on Gauri.Women prayed to the Goddess and Aarti is performed to the Goddess.During the pooja simple stotras of Goddess Gauri are chanted.After the Aarti, Naivedyam is Offered to the Goddess.

On Undralla Thaddi ,the most important recipe is Undrallu.Undrallu are small dough balls made of rice ravva (Biyyamu ravva).Undrallu is a favourite dish to Lord Ganapati.along with Undrallu several sweet recipes and fruits are also offered to the Goddess.After Naivedyam,Theertham and prasadam are distributes among the devotees.


  • You might also like to read about Undralla Tadde story in Telugu from below link.

Friday, September 24, 2010

Zucchini Curry.

Hi friends,I never tried or taste this Zucchini Vegetable before I was in India.After coming to America,I saw these kind of Vegetable in the Markets and Indian Stores.It looks same like Cucumber as Keera Dosakaaya,but it does not tastes like Cucumber.It can be found in round or bottle- shaped fruit/Vegetable.We can also get in different colors like Green ,yellow.Its texture is silky ,smooth and mild.It is also called as squash and used as for filing Pizzas,cakes,bread and pastas.I tried this Zucchini with Tomato and it came well and good taste.So friends ,hope you would also like this.


  • Zucchini- 2 no ( I used medium sized yellow color one)
  • Onion- 1no
  • Tomato-1 no
  • RedChillipowder-1/2tsp
  • Tamarind juice-1/2 tsp
  • Turmeric/Haldi/Pasupu- a pinch
  • Kothimeer/Coriander leaves/Cilantro-few handful
For Seasoning/Taalimpu/Tadka:

  • Oil-1tbsp
  • Cuminseeds-1/2tsp
  • Mustard seeds-1/2tsp
  • Curryleaves- 4
  • Redchilies- 2no break it in to small pieces
  • Asafoetida-apinch
Cooking Procedure:

  • Wash the Vegetable ;peel off the skin and cut in to medium size cubes.
  • Chop the Onions and Tomatoes.
  • Take a pressure cooker,add oil and heat it.
  • Add the mustard and cumin seeds,when they starts crackle,add  turmeric, redchillypieces and roast it a while.
  • Add the Asafoetida and curryleaves.
  • Next add the Onions and tomatoes and saute it for 5 minutes.
  • Later add teh Zucchini pieces and mix well with the spatula.
  • Add redchillipowder ,salt and sprinkle tamarind juice and mix well .
  • Close the cooker with a lid keeping weight on its top and allow to cook for 3 whistles.
  • Remove the cooker lid,when  the pressure goes down.
  • Serve it by taking on a bowl and garnish with Cilantro.
  • Tastes good with Roti or Rice.
  • You can have the small Zucchini pieces mixed with some Chillipowder and salt with Lemonjuice for the kids.

Thursday, September 23, 2010

Saada Roti ~ Plain Roti

Rotis or Chapatis  are  eaten as an alternative to rice in India,especially in the North a part from India.Now-a-days ,all are started Roti to have it as a regular meal.Some of them used to have it as a night meal ,cooking with out oil called Phulka, inorder to reduce the belly and to loss weight.If we are not having enough time to make a dough,we can easily get the Instant rotis and cook it by keeping frozen.

  • Whole wheat /Atta/Goduma pindi-1cup
  • Salt- a pinch
  • Water
  • Rolling pin
  • Oil - needed to cook rotis

  • In a large mixing bowl,combine the wheatflour and salt with enough water to moisten .(But not drown)
  • Mix with your hand ,so that the dough can be easily made.
  • While making the dough ,you can also add little oil for final touch.
  • Once you form a smooth dough ,keep it aside covering it with a lid atleast for 10 minutes and take  a break for cleaning your hands and set skillet for cooking.
  • After this ,return to the dough and make out some small balls.
  • Roll it with a rolling pin on a rolling board or free surface and sprinkle some atta and make a circular shape.
  • Do as many rotis you want from the dough.
  • Heat the griddle ,apply oil and cook the rotis on both sides.
  • You can also cook with out using oil direct on the griddle when it starts fluppy ,ready to eat (Phulka).
  • Take rotis and serve with any Curry.

Dosakaaya Pappu ~ Cucumber Dal

The Indian Cucumber (Dosakaaya) is one of my Favourite in Vegetables.In South India,almost all the people use to cook dals with combining any Vegetable and any Vegetable dal looks fully while serving on a plate.The dal makes us our belly to fill.I like to eat Dosakaya in any combination like Chutney,Pickle,Curry and Dal.I used to eat it as my regular meals in India.The Dal tastes good in mixing in rice, with little ghee and if we eat along with Butter chillies,Papads tastes very yummy..yummy. But became little bit tough  in Torrance,to get it all time for me.Living in Torrance,After One year,I got the Indian Dosakaya from Vegetable market.Today ,I prepared dal and soon posting for all of you to cook and taste.

  • Dosakaya/Cucumber- 1no medium size
  • Onion- 1 no
  • Green chilies-3 no
  • Redchillipowder-1/2tbsp
  • Salt to taste
  • Haldi- a pinch
  • Water- 1 1/2 cup
  • Tamarind-1/2 inch
  • Kothimeer/Cilantro/Coriander leaves- few handful
  • Oil-
  • Cuminseeds-
  • Mustard seeds-
  • Curryleaves-
  • Redchilies-2
  • Hing/Inguva/Asafoetida- a pinch
Cooking Method:
  • Take the Cucumber,peel of the outer skin and clean it with water.
  • Cut in to medium size cubes ,check the seed and taste of the vegetable sometimes may tastes bitter.
  • Chop the onions and Greenchilies and keep it aside.
  • Take a vessel ,add the Kandipappu/Toor dal wash it with water a twice.
  • Add the water,haldi,Greenchilies ,onions and tamarind to the dal.
  • Close the lid by keeping the weight.
  • Allow to cook for 4 whistles.
  • Meanwhile take a hard bottomed vessel for seasoning.
  • Heat it with oil,add the cumin and mustard seeds,when they starts crackle,break the redchilies in to small pieces and add it.
  • Add the curryleaves and asafoetida a pinch and turn off the flame and keep it aside.
  • Once the pressures comes down,remove the lid and mash the dal with laddle.
  • Keep it again on the gas under a low flame,add salt and red chillypowder and allow to cook till the salt and redchillypowder dissolves and bubbles out.
  • Keep on stirring it with a laddle or spoon ,inorder not to stick the dal bottom of the vessel.
  • Once it is done ,add the seasoning to the dal and allow to be on the gas for 2seconds.
  • Turn off the gas and garnish with kothimeer.
  • Ready to serve for your Meal !!
  • The same dal can also be cooked using the Pachimirchi kaaram/Greenchilly paste.(Grinding Greenchilies and salt in a mixy jar)

Ravva Dosa

This is one of my Favourite Dosa ,which I used to have all time.I like most these Dosa made by my Mom.She prepares nicely ,from my childhood onwards I used to enjoy eating Dosa but never tried to make dosa in perfect shape.After my marriage ,I started knowing the preparation of batter and shaping the dosa from my Mom.My husband always used to laugh when I do dosa,I never get  in a circle form.Trying on doing Dosas,I succeded to get in a good shape.So friends,without delay,here goes my recipe.

  • Biyyam pindi/Rice flour-1 cup
  • Maida/All purpose flour-1 cup
  • Sooji/ Bombay ravva-1 cup
  • Carrot-2tbsp grated
  • Ginger -1/2 inch peeled and chopped
  • Onion-1 no chopped
  • Greenchillies-2no chopped
  • Cashewnuts-6
  • Oil to roast the Dosa
  • Salt to taste
  • Cumin seeds- a pinch
  • Kothimeer leaves - few
  • Water- to make batter
  • Curd- optional
  • Shift all the above Maida,Rice flour and Sooji and mix well with water .You can use little curd blended to mix without forming any lumps.Better mix by using hand.
  • Add salt ,Onions,Ginger pieces,Grated Carrot,Kothimeer,Cashewnuts and mix well.( This mixing can also add when the dosa is cooked one side).I mixed all along in the batter.
  • Now Take a Non-stick pan or frying pan on medium heat and grease it with little oil and rub with little onion piece.By doing this the dosas come perfect.
  • Pour a laddle of batter on it and spread it to form a round layer.
  • Drizzle little oil around the edges of Ravva Dosa .
  • Cook untill the edges become brown then flip the dosa and sprinkle little oil over it.
  • Cook it for a minute,Keeping observe the dosa not to get charred ( Maadatam,become black).
  • Remove it from the pan and Ravva Dosa is ready!!
  • sprinkle little water on the frying pan and proceed to go for other Dosa.
  • Serve it on a plate along with some Coconut chutney and other spicy chutneys .
  • You can store this batter in the Refrigerator atleast for 2days.

Wednesday, September 22, 2010

Beetroot Coconut Curry ~Beetroot Kobbari Koora

  • Beetroots- 2no
  • Greenchilies- 4no
  • Ginger- 1 inch peeled
  • Coconut - 10 pieces fresh
  • Salt to taste
  • Onions- 1 chopped
For Seasoning:
  • Oil-1tbsp
  • Cumin seeds-1/2 tsp
  • Mustard seeds-1/2 tsp
  • Curryleaves- 4
  • Peel the layer of the Beetroots and wash well with water.
  • Cut in to a fine small cubes.
  • Take a pressure cooker/Vessel ,heat it with oil.
  • Add the Cumin seeds,mustard seeds and curryleaves and roast it well.
  • Next add the chopped onions and saute it well.
  • Add the Beetroot pieces and mix well with the spatula by adjusting it with little salt.
  • Meanwhile,take a mixyjar,add coconut pieces,ginger and Green chillies and little salt.
  • Turn the jar to form a fine paste.
  • Add this paste to the Beetroot and mix well.
  • Allow to cook for 3whistles in  a pressure cooker and add little water,inorder not to stick the bottom.
  • Once the pressure gets down ,serve it in to a bowl.
  • Have a taste along with rice or roti.
  • Take care while cutting the Beetroot,the water stains not to spread on clothes.

Coconut Chutney ~ Kobbari Pacchadi.

This Coconut Chutney is prepared  compulsory in South India almost for every Tiffin /Break fast items .It goes well with Idly,Dosa ,Upma etc.Making is very easy and simple.

  • Fresh Coconut pieces-1 cup
  • Sanagapappu/Putnala Pappu/Bengal gram-1/2 cup
  • Salt to taste
  • Green chilies- 3 no
  • Tamarind juice-1/2 tbsp
  • Kothimeer leaves- few handful
  • Water- little

  • Oil-1tbsp
  • Cumin seeds-1/2 tsp
  • Mustard seeds-1/2 tsp
  • Chana dal-1/2 tsp
  • Red chillies- 2 no breaked
  • Curryleaves - 4
  • Take a mixy jar,add the coconut pieces,salt,bengal gram/Senagapappu,green chillies and Tamarind juice.
  • Add little water and turn the Jar to form a fine paste.
  • Take this grinded paste in to a small bowl and keep it aside.
  • Now heat the hard bottomed pan for seasoning,add little oil and heat it.
  • Add the Cumin and Mustard seeds,Chana dal; when they starts crackle ,add the red chillies and curryleaves.
  • Turn off the gas .
  • Let it cool for a while and add to the Coconut Chutney which was kept aside and garnish with few Kothimeer leaves.
  • Serve along with Idli,Dosa or whatever you like.
  • You can also prepare chutney with roasted groundnuts .

Ginger & Kothimeer Chutney

This simple Chutney making is known from my Mother.She prepares to eat along with all the Tiffins and snack Items.So I too used to make in my home for my Breakfast and goes well good combination with any Variety of Dosa.So here goes my recipe.

  • Kothimeer/Cilantro/Coriander Leaves- 1 bunch
  • Ginger-1 small lemon sized
  • Salt-to taste
  • Tamarind Juice-1tbsp
  • Sugar-1 tsp
  • Green chilies- 3 no chopped
  • Remove the Kothimeer leaves from the bunch;Clean it with water and dry it for few minutes.
  • Chop it if the leaves are too big.
  • Now take a mixy jar/blender,add Salt,sugar,and Ginger.
  • Turn it  a while; then add tamarind juice ,Kothimeer and Green chilies and make it to form a fine paste.
  • Take it in to a bowl and serve it along with your favourite dish.
  • You can store this by keeping it in an Air-Tight Conatiner for 1 week in the refrigerator.

Nimmakaaya Kaaram ~ Lemon Chutney

This Kaaram/Chutney making is very simple and easy ,just we need Little chillypowder and Lemon Juice.It goes well combination with Morning Tiffins in Idly,Dosa and Upma; also tastes good with Evening snacks like Punugulu.So here is the recipe.

  • Take a bowl or cup,add salt and red chillypowder.
  • Sprinkle Lemonjuice and mix well with a spoon to form a paste .
  • If you want more sourness add more Lemonjuice.
  • Serve along with your Snacks/Tiffins.
  • No need to add salt ,if you use Vellulipaaya Kaaram.
  • I Used Vellulipaaya Kaaram.

KakaraKaaya Fry ~ Bitter Gourd Fry

The Bitter gourd can be used in preparing many varieties like stuffing masala in it,Curries,Pulusu ,and it can also be used in the Bajji batter also .Today I like to post about preparing Fry with Kakarakaaya.

  • Bittergourds/Kakarakaayalu-3no
  • Turmeric-a pinch
  • Salt to taste
  • Red Chillypowder-2 tbsp
  • Cuminseeds-1/2 tsp
  • Garlic pods- 4no (layers not removed)
  • Oil-2 tbsp
Cooking Process:
  • Take Kakarakaayalu/Bittergourds,peel off the outer skin with the help of knife or using a peeler.
  • Clean it with water and cut in to small circcles.
  • Take a bowl ,add a pinch of salt and turmeric.
  • Place the Bittergourd pieces in to the bowl and mix well with hands.
  • Keep this aside for atleat 15 minutes/Or Else you can also keep for whole night.By doing this the pieces loss little bitterness.
  • Meanwhile,take a blender/Mortar,add salt,redchillypowder,Garlic pods and Cumin seeds to make a fine powder and keep it aside.
  • Now squeeze all the water from pieces ,by pressing with hands.
  • Heat the cooking pan with oil,and add the pieces and allow to fry till it turns in golden color.
  • Remove the pieces in to a bowl and sprinkle the grinded powder ;mix well with a spoon .
  • Serve with rice ,along with Muddapappu/Utti pappu/ Plain dal goes well with a spoon of Ghee.