Wednesday, July 27, 2011

Happy Birthday

Have a fun-filled Birthday!

Hi Friends,Today is the day of completing one year of starting my Blog.I am feeling so happy as unknowingly turned the days with my recipes and daily posting everything in the blog which I tried by my own and some of them when I known from others.For every Success there will be something as a back for it;mean  hardwork not only this good support also should be needed.For my blog I appreciate my 4yr boy as he allows me to post the content in my blog and asks me Mom are you doing "divyascookingjourney".

Before my Marriage ,I dont know how to prepare the recipes simply enjoying the Food prepared by my mother.After entering into married life slowly started cooking knowing the method from my mother and daily started as an experiment in the kitchen. 

After coming to the U.S,with all my past experiences ,I started sharing through my blog.

I want to say Thank you to each and every one to all my Blog friends ,Friends,Readers,Followers for seeing my blog and posting the Valuable comments after seeing the post.

The thought of running the blog was by one of my friend Madhavi.She asks me to share my recipes by mail.When my boy slept for a while ,I used to share all my recipes by mail.Oneday on our conversation,she explained about her blog and I started thinking of why Can't I try and put all the things which I knows in my Blog and wanted to share.Slowly improved and started it as a part of my daily work & posting whenever the time permits.The day when I started the blog I thought myself as does any one see my blog.Within a very few days,I got followers sended their valuable comments and Suggestions through mails.Felt very happy and I noticed that for every work we do we can enjoy its result and happiness.

So friends,Once again I want to say Thank you for all you for seeing My Blog .

Monday, July 25, 2011



  • Carrots-3 no
  • Salt-sufficient to taste
  • Soya sauce-1/2 tspn
  • Chilli powder-1/4tspn
  • Coriander powder-1/4tspn
  • Azinomoto-1/4tspn
  • Ground pepper powder-1/4tspn
  • Green chilly and garlic paste-2tspn
  • Ginger garlic paste-1/4tspn
  • Curd-2tbsp
  • Red food color- a pinch
  • Corn flour and Besan flour (1:1 ratio)
  • Oil- for deep fry
  • Oil-tbspn
  • Garlic pods-3 no chopped
  • Green chillies- 3no vertically slitted
  • Curry leaves-few
  • Kothimeer

  • Take carrots,wash them and peel out the skin.
  • Cut them in to long pieces.
  • Take a large bowl and shift this chopped carrots and add sufficient salt.

  • To this add the above ingredients except oil and the flours.

  • Next add curd .Mix all nicely and marinate for 1hr.

  • After the completion of 1hr add pinch of red food color to this marinate.

  • Mix nicely and add enough corn flour and besan flour (1:1 ratio).Do not add water at all.
  • Only add the sufficient flours to the marinade.

  • Heat oil in a pan.
  • Deep fry carrot pieces as pakodis in medium hot oil.

  • Take them in to a paper towel.
  • Now heat a pan,add oil then add finely chopped garlic pods,green chillies,curry leaves and then add fried carrots.

  • Garnish with kothimeer
  • Saute it nicely and Serve hot.

Friday, July 15, 2011

Guru Paduka Stotram in English & Telugu

Happy Guru Purnima Wishes to all of You!!

On the eve of this great day, I am posting  you all the "Guru Paduka Stotram" below.

Happy Guru Purnima

Today is the day to be grateful towards whom you learn from
As you walk with the Guru,
you walk in the light of Existence,
away from the darkness of ignorance.
You leave behind all the problems of your life and
move towards the peak experiences of life.

Happy Guru Purnima wishes to all of you my dear friends,Blog readers and Family members.


Thursday, July 14, 2011

Guru Purnima

Hindus attach paramount importance to spiritual gurus. Gurus are often equated with God and always regarded as a link between the individual and the Immortal. Just as the moon shines by reflecting the light of the sun, and glorifies it, all disciples can dazzle like the moon by gaining from their Gurus.Guru Purnima festival celebration is a Homage to the teacher or guru. 

The Guru Purnima day is also known as “Vyas Purnima”.This festival comes on the full moon day in Ashadh month. This GuruPurnima day is dedicated to teachers and that’s why it is called Guru Purnima.

The guru or a teacher guides us in all conditions and gives us inspiration to walk on the right path in our life. so this is the importance of a guru or a teacher in our life.

What is Guru Purnima?

The full moon day in the Hindu month of Ashad (July-August) is observed as the auspicious day of Guru Purnima, a day sacred to the memory of the great sage Vyasa. All Hindus are indebted to this ancient saint who edited the four Vedas, wrote the 18 Puranas, the Mahabharata and the Srimad Bhagavata. Vyasa even taught Dattatreya, who is regarded as the Guru of Gurus.

Significance of Guru Purnima

On this day, all spiritual aspirants and devotees worship Vyasa in honor of his divine personage and all disciples perform a 'puja' of their respective spiritual preceptor or 'Gurudevs'.

This day is of deep significance to the farmers, for it heralds the setting in of the much-needed rains, as the advent of cool showers usher in fresh life in the fields. It is a good time to begin your spiritual lessons. Traditionally, spiritual seekers commence to intensify their spiritual 'sadhana' from this day.

The period 'Chaturmas' ("four months") begins from this day. In the past, wandering spiritual masters and their disciples used to settle down at a place to study and discourse on the Brahma Sutras composed by Vyasa, and engage themselves in Vedantic discussions.

The Role of the Guru
Swami Sivananda asks: "Do you realize now the sacred significance and the supreme importance of the Guru's role in the evolution of man? It was not without reason that the India of the past carefully tended and kept alive the lamp of Guru-Tattva. It is therefore not without reason that India, year after year, age after age, commemorates anew this ancient concept of the Guru, adores it and pays homage to it again and again, and thereby re-affirms its belief and allegiance to it. For, the true Indian knows that the Guru is the only guarantee for the individual to transcend the bondage of sorrow and death, and experience the Consciousness of the Reality".

Guru Purnima Celebration in India:
In this whole world each and every human being is thought by someone that’s we call-“Teacher”. Mother is known as first teacher of a child from his/her birth. She teach child about the social things like how to eat, how to talk and how to respect others etc. but after a comfortable age child need behavioral and cultural knowledge to grow-up in this world . For that kind of knowledge he /she need a teacher – person who shows the path of success. It is said in hindu culture that:

Gurur Bramaah – Gurur Vishnuh – Gurur Devo Maheshwarah |
Gurur Saakshaat – Param Brahma -tasmai Shri Gurave Namah ||”

This line could be listening at any kind of holy prayer of Hindus in respect of “Guru”. In Hindu culture Guru Purnima is the festival which celebrated across the country in the memories of great santh “Maharshi Ved Vyasa “, who compiled four Holy Vedas ,wrote 18 Puranas, the mahabharat and Srimad Bhagavata.

A guru can teach anything like dance, songs, singing, lessons of study, any thing which can be learned … A guru can teach.

So guru Purnima is also famous as “Vyasa– Purnima”. Day of full moon of month Ashad (July – August) is celebrated as guru purnima.

Guru is worshipped and respected same as God. All the initiation of god over earth cant leads to historical signature on the people without Guru- Gyan . Would it be Krishna or Ram they make his lifestyle to be remembered and adopted by followers due to only the knowledge that they get from their Guru’s. Many people in real world get success by following the advice and path of their teacher or gurus.

This day is very special for sants and sadhus. It is celebrated at various Ashrams and at Shivananda on grand level in Rishikesh. Special kind of puja and worship of “Vyasa” is organized by the Devotees and Sadhak.

At traditional rural areas a get together is arranged with small dinner and cultural program (Bhajan Gayan) by local person like farmer and workers. A professional person also goes to their guru or teacher with some kind of gift. It brings more light and success in their life they think.

On this day “chaturmas”–farming season of rain is started for farmers. So they celebrate with the worship for good rain.

On this day Shiridi Sai Baba is also prayed with utmost divine everywhere.I remember well this festival celebrations are held very much at my homeplace Vijayawada by " Sai Prema Mandali" by conducting Bhajans ,Abhishekams to the Lord and Offering food to every one on this day.The whole day is full of chanting the Lord and dedicated to him.

I want to share some snaps of "Guru Purnima" Festival celebrations done at Vijayawada in the Year 2009.

Sri Shiridi Sai Baba
Sri Shiridi Sai Baba Foot
Decoration To Lord

The Lamps lighted by the Devotees and Participated in doing Bhajan.

So ,friends enjoy and celebrate this great day by praying the Guru and be Happy.

The Date of Famous Guru Purnima Festival This year is: 15 July 2011.

Monday, July 11, 2011

Carrot Halwa

  • Grated Carrots-1cup
  • Milk-1/2 cup
  • Sugar-3/4 cup
  • Ghee-1/4cup
  • Elachi Powder-1/2tsp
  • Raisins,Cashew nuts -Few
  • Heat pan ,add ghee.
  • Roast the nuts & raisins and keep it aside.
  • In the same pan ,add the grated carrot and fry well till the raw smell is gone.
  • Add milk and cook.
  • Once the carrot is cooked well and becomes soft,Now add the sugar,elachi powder and mix well.
  • The sugar melts and starts thicken.
  • Turn off the gas and garnish with the fried nuts.
  • Yummy & tasty Carrot Halwa is ready!!!
  • Serve it and enjoy!!


  • You can also prepare this sweet with the combination of bottle gourd.
  • Beet root halwa is also preapred in the same way by adding less sugar.

    Pelala Pindi ~ Popcorn Powder

    Happy Tholi Ekadashi Wishes to all my readers ,blog friends and Family members.

    On this Festival day,I remember from my child-hood days ,as usually going to Lord Venkateswara Swamy temple in Vijayawada at Kothagullu.Temple will be full of rush with the devotees and Special poojas.From this Festival only all the Other festival begins like Sravanamasam Varalakshmi Vratam,Vinayaka chavithi,Dasara,Diwali.Only on this  festival day only this special Popcorn Powder is prepared and offered to the Lord.Then taken as a Prasadam.

    So friends ,this sweet item is very easy and simple.So here goes the process .

    • Popcorn -2cups(unflavoured)
    • Cardamom pods-2 no's powdered
    • Jaggery-1.5tbsp or sugar
    • Pop the popcorn in  a Microwave and let it cool down.
    • Grind the popcorn in to a smooth powder by using a blender or mixy jar.
    • Add the Sugar and elachi powder and mix well.
    • If you are using the Jaggery grind it along with the Popcorn.
    • Sweet Popcorn Powder is ready!!

    Saturday, July 9, 2011

    Tholi Ekadasi ~ Sayana ekadasi

    Sayana Ekadasi or Devashayana Ekadashi or Padma Ekadasi or Vishnu Sayani Ekadashi is one of the most significant ekadashi upvaas. Shayana Ekadashi falls during the Shukla Paksha in the Ashada Month.
    Shayana Ekadasi is also referred as Maha Ekadashi in ‘Vajrotsava Chandrika’ and ‘Harivasara Ekadashi‘ in some other scriptures.This Ekadashi is also observed as Bhooripaksha Ekadasi.

    Padma Ekadasi or Vishnu Sayani Ekadashi:
    After the day of Sayana Ekadasi vrata, Lord Vishnu goes to Yoganidra (meditation). Hence, all Gods worship him on the night of Dasami. So Sayana Ekadasi is also called as Vishnu Sayani Ekadasi or Padma Ekadashi. Lord Vishnu sleeps on Aadiseshu (divine serpent) as it also referred as Sesha Shayana Ekadashi. It is also popular as Ashadi Ekadasi. Sayana Ekadasi is also celebrated as Tholi Ekadashi or Toli Ekadashi in Andhra Pradesh. Tholi Ekadashi means the first Ekadashi in Telugu. Sayani Ekadasi is also called as Prathama Ekadashi or Pratham Ekadasi.
    Significance and greatness of DevaShayana Ekadasi Vrata:
    The importance and greatness of Devasayani Ekadasi is explained in Bhavishya-uttara Purana. When Yudhistira asked about the Shayana Ekadasi fasting and observance, Lord Sri Krishna explained the glory of Shayana Ekadashi vrata which was told earlier by Lord Brahma to Sage Narada. The most auspicious Chaturmasa Vrata starts on this Ekadasi day. In Maharashtra, Ashadi Ekadashi is also observed as closing ceremony day of Pandharpur Yatra.
    Legend or Story of Deva Shayana Ekadashi:
    Mandhata was the King of Surya Vamsha. He was very honest and always spoke truth and performed many good deeds. But in his kingdom once occurred a severe drought. There was the great lack of food to feed people and animals. Many people were died. Mandhata observed many vratas, homas, pujas and yagnas to get rid of this drought but all his attempts were went on vain.
    Sage Angira suggested him to observe Ekadasi fasting on Ashada Shukla Ekadashi, which is also called as Padma Ekadasi, Devasayani Ekadasi. As told by Angira rushi, King Mandhata observed the Devasayani Ekadasi fasting, worshipped Lord Vishnu and freed his people from drought.
    The Festival Tholi Ekadashi 2011 is on July 11 i.e; Monday.

    Friday, July 8, 2011

    Carrot &Green Peas Curry

    • Carrots- 3 no
    • Frozen green peas-
    • Onion-1 no chopped
    • Salt to taste
    • Red chilli powder-1tsp
    • Cumin seeds-1/2 tsp
    • Mustard seeds-1/2 tsp
    • Bengal gram-1/2 tsp
    • Curry leaves-few
    • Oil-1tbsp
    • Kothimeer 
    • Clean the carrots and peel the skin.
    • Chop them in to small bite size pieces.
    • Take a pressure cooker, or vessel.
    • Add the oil and heat it.
    • Add the Mustard seeds,Cumin seeds,Bengal gram and roast it.
    • Add the chopped onion pieces and saute it.
    • Add curry leaves and the carrot pieces.
    • Add salt and red chillipowder and sprinkle few drops of water.
    • Close the lid of the cooker and allow to cook for 2 whistles.
    • If you are cooking in  a vessel,cover it with  a plate and stir it in the middle of the cook.
    • Mix well and garnish with the Kothimeer.
    • Serve it along with the Rice or Roti.

    Tuesday, July 5, 2011

    Coconut Burfi ~ Kobbari Louse

    This is a very simple and easy sweet item and I used to like to eat often when I was Kid.I enjoyed well when my Mom prepares it for me and used to pack it in my snack box.As soon as I start kept it in my mouth this delicacy melts soon.Those days are memorable and Sweet !!

    This can be prepared for any occasion,Festival time too as a Naivedyam/Prasadam with the Fresh coconut which is not offered to deity ,the broken coconut pieces.

    So friends,I tried this recipe from my Mother and well enjoyed by my kid and sharing with you all this Simple recipe.


    • Fresh grated coconut-2cups
    • Sugar- 1 1/2 cups or adjust 2cups of your choice
    • Water-1/2 glass
    • Cardamom pods- 2(seeds are finely powdered)
    • A tray or plate greased with ghee
    • Take a big vessel ,add water and sugar.
    • Keep the heat on medium flame ,let the sugar to melt completely to form a sugar syrup.
    • Cook it until the sugar syrup reaches softball like consistency.
    • Check the right consistency by taking a cold water in  a cup and add a drop of sugar syrup.It should holds its shape i.e;soft ball does not dissolve into water.
    • Add the grated coconut and Elachi powder to the sugar syrup.
    • Keeping the heat on medium flame ,stir frequently to prevent the mixture from sticking to the pan.
    • The mixture will be reduced to half within 10 or 15 minutes.
    • In this stage the mixture becomes very thick and comes away easily from the sides of pan or vessel.
    • This indicates to turn off the gas.
    • Immediately  pour this mixture in to the greased tray or plate.
    • Let it evenly spread with  a spatula and cut in to squares.
    • Let it cool.
    • Remove the pieces and store it in an air tight container and stays fresh up to 2weeks.
    • Serve it and enjoy.
    Moreover,I took an oppurtunity in participating the ARS Event- D For Desserts hosting by Suvidha and  sending this recipe for the Event.

    • You can make balls with this mixture too.
    • Be ready with the greased tray as soon as you turn off the gas otherwise ,the mixture will be like coconut flakes.

    Friday, July 1, 2011

    Chinthapandu Ravva Pulihora ~ Rice Ravva in Tamarind Extract

    I like this variety of Pulihora very much.Normally, we cook Pulihora using cooked rice with the lemon juice or with the tamarind extract.This preparation is almost same only we add Biyyam ravva (Rice ravva) instead of Rice.I learned this from my Mother and she prepares very well and I like it very much.I was trying to do this recipe from many days ,Yesterday evening I prepared as a Tiffin and My Family enjoyed it well.Hope you all may like it.

    • Biyyam ravva/Rice ravva-2 cups
    • Water-4 cups(1:2 ratio)
    • Oil-1tsp
    • Salt to taste
    • Turmeric-1/4tsp
    • Tamarind-2 lemon ball size soaked in sufficient water
    • Jaggery-small piece
    • Oil-4tsp
    • Cumin seeds-1/2 tsp
    • Mustard seeds-1/2 tsp
    • Bengal gram-1/2 tsp
    • Broken dry redchillies-4no
    • Curry leaves-few
    • Peanuts & Cashew nuts-few
    • Hing- a pinch
    • Kothimeer to garnish
    • Take a vessel or presuure cooker,add 1tsp of oil,1/4tsp of cumin seeds,add water.
    • Bring it to boil ;add salt & turmeric.
    • Now add the Biyyam ravva and stir it.
    • Close the lid and allow to cook for 4whistles.
    • It looks like a Upma after cooking,cool it completely by spreading on  a big Plate.
    • Now extract the tamarind juice from the soaked tamarind.
    • Heat a pan,add 2tsp of oil,add 1/2 tsp of cumin seeds,2broken dry red chillies,2vertically slitted green chillies,few curry leaves and sprinkle hing.
    • When the green chillies are fried add tamarind extract,2tsp of salt,turmeric ,a small piece of Jaggery .
    • Stir nicely and boil this for 10 minutes and you notice the bubbles.
    • Turn off the gas.
    • In another pan,add 2tsp of oil,add Urad dal,Peanuts & Cashews,bengal gram,1/2 tsp of Mustard and cumin seeds,2 broken red chillies,green chilies.
    • Sprinkle little hing and finally add Curry leaves.
    • Fry them all nicely.
    • Now  boiled tamarind and seasoning are ready.
    • Add this Tamarind Extract & Seasoning to the Cooled ravva.
    • Mix Nicely.
    • Garnish with Kothimeer and keep covered for half an hour.
    • Serve it in a plate .Enjoy the Taste!!!
    • You can store this for 2days & we can prepare this for Long Journeys too.
    • Serving of this pulihora after half an hour gives a good taste as all the ingredients extract the flavour of Tamarind .