Wheat milk pudding or Godhuma pala halwa

Tuesday, November 9, 2010

Ingredients: 1 cup whole wheat. ( washed and soaked in water for 6-8 hours) 1-2 cups milk (whole milk preferred) 1-2 cups sugar (as per ur taste buds) Ghee or clarified butter 1/4 stick
1. Soak wheat in water untill they are soft and blend it into coarse paste and extract the milk out of it with the help of tea filter or cloth.
2. keep the wheat milk to a side with out disturbing
3. heat a wide pan and pour milk and sugar to it. Add the wheat milk and stir constinously. If the sweetness is not sufficient we can add it at the end.
4. stir continously untill it reached the thick consistancy make sure the sweetness is sufficient and turn off the heat.
5. pour into a plate which is oiled and cut into pices.
Note: This is very good for children and old people with no teeth. An healthy way to eat carbs.

Dates Cake

Tuesday, September 21, 2010

Though I like cake I used to think what is healthy with this and I started to hate it. But I still love my childhood eating what ever we like Cake, moon biscutts, Of course I love the baked food.
Though I tried to avoid them.. They chase me ........ :) (just escaping )
after all I found some healthy healthy alternative...I am not sure whether it is 100% healthy but it is with some good alternatives.....

Dates 20 ( soak in warm water for 1 hour)
Walnuts 1/4 cup cup ( Optional) Chopped
Condensed milk 14 Oz
Butter 1 stick or 1/2 cup
Baking Soda 11/2 tsp
Baking pwd 1 tsp
All pupose flour 11/4 cup Hmm I did not find any healthy alternative for this dirty ingredient Will Find it soon........
2 eggs

1. Blend dates into course paste
2. Mix eggs, Dates paste, condensed milk, Butter in to good mixture
3. Now mix the dry ingredients Flour, Soda , Baking pwd together very very well
4. now mix the paste and the flour to good mix and add wall nuts. ( give atleast 30-50 strokes)
if you have a hand mixer like me that will save you yours muscle power :)
5. pour into a square or round nonstick cake ware and bake at 350 for 40min or till the surface turns brown.
6. you dont believe this is much better than the original receipe.

Indian Cake

Thursday, September 2, 2010

I like the cake we used to eat in our childhood made by our mother. Fresh and sponge like cake fresh out from the bake.HAAAAAAA Yummy.....

All purpose flour 2cups
Butter 1.25 Cup
sugar 1.25 cup
Milk 2/3 Cup
Eggs 3
Baking powder 2tsp
Vanila essence 1.5 tsp
Salt .5 tsp
TutiFruti optional

Mix all the Dry ingredients (flour, baking powder, salt)
In wide bowl mix butter, eggs, vanilla essence with a hand mixer thoroughly
Add sugar slowly while mixing
Then add the Flor mix with the hand mixer
Add the tutu fruti and mix with spoons
Pour the mixture in a Oven safe dish. At 350 bake for 40 min.

My cake came out very well I will upload my frens photos while tasting it :)

Rava Idli.

Wednesday, August 4, 2010

These ingredients makes around 12-15 Idlies.
Semolina or Bomabay rava: 3/4 Cup (12 Tablespoons)
Curd or yogurt
Tempering Ingredients:
Uradh dhal
Bengal Gram or chana dhal
Green Chilli
Pepper (optional)
Carrot( optional)

1.Mix semolina with yogurt and keep a side for 30 min. (Tip: The batter should be similar to idly batter thickness)
2. Give the seasoning with Ghee or oil with all the ingredients in the tempering list (except Carrot).
3. Apply ghee to the idly plates.
4. Place sufficient batter in each
5. take some water in the pressure cooker and pleace these plates stand in the Cooker and cook under pressure without Vistle for 15 min.
6. Serve with Ginger pickle or any pickle

I forget to take pictures and ate idly :)

Cabbage carrot raw mango curry

Tuesday, August 3, 2010

Cabbage 1 finely chopped
Carrot 1 big size grated
mango 1 half grated
Coconut optional
salt optional
oil optional
Pappula podi ( powder of dry roasted peanuts, chana dhal, uradh dhal)
or senagapappu karam ( the one we used to eat with idlis) Optional
Curd optional
Chillies (as per your tastebuds)
seasoning optional


The reason why I mentioned some of the ingredients as optional is because they are not necessary and you can fine me making the curry with out all this.
But if you are much concerned about the taste add all these optional ingredients.
Some people dont like cabbage. I fall in the same category till the time Iw ent to hostel. After entering into the hostel life I used to love all the vegetables and learned the importance of moms dishes.
Cabbage, Cauliflower, plantain, beetroot, carrot what not all the veggies are my favorites. I will stop my boring explanation here :)

1. heat the pan and add oil 1 tbsp and season with mustard seeds and cumin.
2. Add chana dhal, uradh dhal, green chillies, curry leaves and close the lid and make them cook for 30 sec.
3. Add cabbage and close the lid. Stir in the middle.

4. Cook it soft untill the cabbage smell goes away. If you dont like the cabbage smell at all add some curd at this time along with salt.
5. Add carrot and mango and make it cook for few more seconds.
6. Add coconut, pappula podi and turn off the flame.
6. Serve it hot with Roti.

Thepala chekka or serva pindi

Monday, August 2, 2010

This dish is dedicated to those who love indian snacking :)

Channa dal cup 1/2 soak in water for minimum 30min
curry leaves bunch Chopped
ginger garlic paste 1tsp
Green chillies 3 or as per the tastebuds
Oil As needed
onion number 1 chopped fine
red chilli powder tsp 1
Rice flour 250Grams
salt as needed
sesame seeds 1 tbsp
water As needed

1.Mix all the ingredients by adding water as needed. make soft dough.

2. add 1-2 tsp of oil to a non stick saute pan and keep the dough on the pan and spread it evenly. (tip: apply oil to your hand before spreading)
3. spread the dough evenly and make holes with your finger. Pour a drop of oil in each hole.

4. Cover it with a lid and cook on low-meedium heat untill the water in the dough evapourates and top surface appeared to be cooked.
5. You can turn the chekka or serva pindi if you want.

6. Serve it hot.

Note: Cook on slow flame. So that the bottom does not get burned.


Tuesday, June 22, 2010


Gobi Manchuria/ Cauliflower manchuria

Friday, April 30, 2010

1 small sized cauliflower.
Washed and florets cuts into small pieces
Soak them in warm water with salt added.
Chillies cut into small diagnol pieces
onions 1 cut into small pieces
onions cut into thin, lengthwise pieces
capcicum thin lengthwise pieces( optional)
green onion cut into small diagnol cuts
Tomato Ketchup or tomatoes
soya sauce
white pepper
Red chillie paste
garlic and ginger minced
oil for deep fry
For batter:
All purpose flour 1 cup means
corn flour 2 tbsp or less
pepper powder

Heat oil on one stove in a frying pan.
On the other stove heat a spoon of oil and start frying the onions till they are soft add green chillies fry well
add minced ginger and garlic fry
add tomato ketup or tomatoes (tomatoes take more time)
add soya sauce, pepper powder, red chillie paste.
stir well or it will get burnt. add some water if necessary.
when the oil is heated well. Mix the batter with batter ingredients the batter should not be too thick or too liquid it should be medium where the coat on the floret should make a nice thin cover
immerse the floret into the batter and then into oil and fry till golden colour
take out place on a papper towel
Make sure that the mixture we made should be sufficient for all the florets
and mix well , add green onions, capcicum, shredded carrot, what not any vegitable you want.
Serve when it is hot.

Note: I did not keep the emasurements for sauce and flor because it depends on the size of the cauliflower.
the more the corn flour the more the crisp. Dont add toomuch it will spoil the dish.

Dates and peanuts laddu

Monday, April 26, 2010

Peanuts: 1 cup ( Rice Cup)
wet dates: 20 ( according to your taste)
You can also use any other dry nuts

Dry roast the peanuts on a slow flame till they are roasted equally and cooked.
Allow them to cool down

Now add them to mixer and blend into coarse powder
remove the powder and add Dates to the mixer and blend it
Now add the powder to the mixer and blend it they are done.
Make small balls with this mixture.
Tasty and healthy snack is ready .

Note: If the mixture is not binding to make ladoo powder more dates and mix with poder.

Ground Turkey Curry Indian Style

Sunday, April 18, 2010

2 pounds ground Turkey or Ground Chicken.

1 bunch Cilantro (washed and chopped)
Garam masala powder (optional) 1 spoon
Chillies (according to your taste buds) I used more than 15 small chillies (diced)
Onion big 2 ( diced)
Turmeric 2 pinches
red chillie powder 1 spoon (Optional)
Ginger and garlic paste 2 spoons or I tbl spoon
Whole Garam Masala:
7 Cloves
2 one inch Cinnamon
2 cardamom

1.Heat a wide pan with 2 spoons of oil
2.Fry the whole garam masala

3.Add onions and chillies fry till the onions are soft
Add ginger garlic paste and fry untill the raw smell goes

4.Now add some turmeric and fry
5.cut the ground chicken or turkey packs and add to the pan and mix well with onion mixture and close the lid

6.After 5-10 minutes remove the lid and mix it well and fry untill the water evaporated and meat is cooked well.

7.Add salt and garam masala and chilli pwd and fry well

8.Turn off the heat now add the chopped cillantro.

Serve with hot rice or roti or lettuce leaves.

Moon biscuts

Friday, February 12, 2010

These are my favorite biscuts in my childhood but not now due to their 0 nutritional value. the name is moon biscuts just beacouse of their shape like moon but here I did circle shape biscuts.
1 cup all purpose flow
1 cup sugar
3/4 cup butter
1 pinch of baking soda
1 pinch baking powder
mix all the ingredients together very very well.
so well you mix them so crispy your biscts will be. Mix for about 10-15 minutes for good results.
spread on a even suface like a chapati or roti you do cut them into the shape you want with a cookie cuts.

bake them in oven at 300 for abot 30- 45 see in the middle so that they wont burn.
place the biscuts a part from each allowing enough space as they will spread another half of their size.
I did not have much photos as I stopped doing these long ago. will update them as early a possible.
when they are hot they looks like they are not done once they are cooled they will be tough enough to handle with.

Beetroot Pachadi

Thursday, February 11, 2010

Like so many people I dont like beetroot curry or beetroot fry but due to its nutritional values I was forced to eat this root vegetable frequently. So I did so many experiments to make a beautiful dish with this root. Here it comes.
Beetroot 4 medium sized
Dry Red Chillies <35 (depends on your taste buds)
urad dhal 4 Tbsp
corriander seeds 3 Tbsp
garlic cloves 4-6
Corriander leaves (hand full)
tamarind little
Cumin seeds 1 Tbsp
curry leaves
mustard seeds 1 Tbsp
cumin seeds 1 tbsp
Chana dhal 1Tbsp
1. Clean and peel the beetroots and grate them.
2. Dry roast the ingredients Dry fred chillies, urad dhal, Dhaniya one by one and let them cool down
3. At the same time take a wide pan with some oil and heat it now add the grated beetroot to it add salt and close the lid and cook for 15 min. By stirring in the middle
4. Cook until the beetroot is done with out the raw smell

5. In a grinder add roasted ingredients, garlic,tamarind and blend them well into a coarse powder.
6. now add the cooked beetroot to it and make a caorse paste.
7. Season it with mustard seeds and curry leaves and cumin, chana dhal well
8. It tastes very well with hot rice and ghee(optional)

Dont grind the hot ingredients. It is very dangerous and there are several incidents where skin gets burned due to the hotness the mixer open up and the hot paste burns the skin. So cool down all the items. Before blending them.
Eating Colorful vegetables adds colors to our health

Blackberry Milkshake

I dont like blackberries to eat but I tried this drink it was wonderful.
10-12 blue berries
1 banana
1 glass milk 8oz
Sugar (optional)
Blend Banana and blueberries once in mixer
than add milk and blend for a while
healthy and tasty drink is ready

Green Beans Fry.

Wednesday, February 10, 2010

For those people who have no access to Indian stores in USA. They should depend on most are vegetables which are here. So with that experience I can understand the problems of those people. Beans are not so tasty but still they are regualarly available ones here. But me and my husband though we are near Indian stores these days we still bring 2 pounds pack of Fresh beans from Costco and enjoy the beans Fry.
So here is the receipe for you all my frens.
Beans - 2 pounds
Chillies- 10-15
garlic cloves- 5-7
Cumin- 1 Tbsp
Chilli Powder- 2 Tbsp

Mustard seed 1 Tbsp
cumin seeds 1/2 tbsp
urad dhal 1 tbsp
chana dhal 2 tbsp
Curry leaves 2 springs

1. The toughest part of this curry is cutting the beans. I cut them as small as chillie pieces. I am providing a photo for an Idea

2. cut chillies
3. In a pistel blend garlic flakes, chillie pwd, cumin in to coarse paste

4. Take a wide pan and add 1 tbsp of oil or sufficient oil for seasoning after frying the seasoning items in the list add chillies and fry for 1 min

5. Now add the beans and add salt and fry on medium high untill the water evaporates
dont close the lid at this time
6. Once beans are half done add the coarse paste and fry for 2 min and close the lid
stir in between untill the beans are done.

Serve with hot rice or roti.

I the picture I am only showing the curry with 1/2 pound of beans.

Mamidikaya pappu

Monday, February 8, 2010

Any time did u hear about the sentence... Heaven in the mouth...
This dish obviously, the path towards it...
Ever since my childhood I love this dish made by my mother.I tried to learn the way she do it but she never allowed me into the kitchen.Even now,when I ask her on the phone she dont use to say ..but I dont know why when I asked her today she told me the procedure I know it is not different for all of you but it is different for me and my friends because we love her pappu(with any vegetable or greens), sambar. Especially I like to mention my fren kranthi here who always used to say me "ask ur mother for the procedure she will definitely tell u one or the other day". So here the receipe for you dear.

toor dhal 3/4 cup
Raw mango -1 medium sized peel it and cut it into pieces
(dont throw the seed in side it. It tastes awesome)
onion - 1 samll( according to US size onion)
green chillies- 6 ( depends on your taste buds)

Tadka or seasoning or popu:
Oil or Ghee ( with ghee people say it wonderful but my mom uses oil)
Mustard seeds 1 or 2 spoons
cumin 1 spoon
curry leaves
garlic cloves-2

Pressure cook Mango in a sepearate vessel and toordal, onion, chillies in other vessel.
Pressure cook them for 3 whistles.
Let the pressure cool down and once you open the lid add 1 pinch turmeric, salt, chillie pwd and mash the mango and toordal mixture together.
Now make seasoning a pan with all the seasoning ingredients and add the toordhal mixture to it and bring to a boil and stir in the middle for few minutes.

Untill it reaches desired consistency.
Once it is done
Serve with hot rice and Ghee.

Spinach Lasanga

I love Italian Cooking. The best part of it is once everything is done we can keep it in the oven and clean and organize the kitchen by the time the food was ready.
Will be posting Different Cuisines as early as possible. This is a healthier version So If you need to taste real Lasanga then this is not the one you should try.

12 uncooked lasanga noodles
2 package (10 OZ each) frozen chopped spinach
2 cartons (15 OZ each) fat free ricotta cheese
1 egg
1 egg white
1 cup grated Parmesan cheese (Divided)
1 garlic clove ( minced)
1 tsp dried basil
1/2 tsp pepper
1/4 tsp ground nutmeg
3 cups (12oz total) shredded part skim mozzarella cheese
2 cans (15 OZ each) tomato sauce
1. Cook noodles according to package directions, Rinse in cold water, drain well.

2. Thawed and squeeze the spinach
3. In large bowl combine spinach,ricotta cheese,egg, egg white, 1/4 cup of Parmesan cheese, garlic, basil,pepper, nutmeg powder.

4. Combine mozzarella cheese and remaining Parmesan cheese
5. In 13"*9" baking dish coated with cooking spray layer 3 noodles
layer 2/4 cup tomato sauce,
layer 1 cup of spinach mixture in step 3 and

layer 3/4 cup cheese mixture in step 4
6. Repeat these layers 3 times
7.Bake uncovered 375 for 45-50 minutes or until bubbly.
Let stand for 10-15 minutes before cutting.

1. This serves 4 people fully.
But if u need the recepie for 2 you need to half everything and even the leayers u will get only 2 layers like me.
2. Sorry the pictures are not clear I will work on the pictures and try to make them perfect as possible.

Strawberry Banana Milk shake

Saturday, February 6, 2010

1 cup milk 8 oz
8-10 strawberries
1 banana
Blend strawberries and banana together once then are done softly
add milk and blend for another minute. healthy snack is ready.
Health Information:
Strawberries are good in C vitamin and bananas are good source of potassium This is actually a good post workout drink.
Potassium heals the strained or damaged tissues.

Chicken Biryani

Chicken Biryani...The word it self is yummy right!!!
Having 0 knowledge in cooking I started to do biryani..it failed for couple of times. At last got it succeeded and from then I never looked back.....
Here comes my version of Chicken Biryani
Whole Garam masala
onions 1 big cut into thin slices
Ginger and garlic paste 2 Tbsp
Chicken(cut into medium pieces) 4lbs
Biryani Masala 1 packet
Green chillies 10-15(cut)
Mint leaves 1 bunch
Coriander leaves 1 bunch
lime -1
Chillie pwd- 2 Tbsp
Yogurt 1 cup
Rice 4 cups
1. Soak Rice in water for about 45 minutes.

2. In a wide pan take oil and stir fry the onions with little salt added . fry onions untill golden brown colour

3. Marinate Chicken with turmeric, salt, chillie pwd, biryani masala, curd , g&g paste, lime juice and keep in fridge for 30-45 minutes.

4. In a wide pan take oil and tranfer the marinated chicken into it. Cook untill the chicken is tender. While cooking add half of the cilantro and mint leaves too.

5. Meanwhile Boil rice in rice cooker with 4 cups water and sajeera(1 tbsp), oil(2 tbsp) added. Cook until the rice is done.
6. In a small cup mix milk with color(i used safforn yellow but it is your choice)

7. Now take Oven friendly wide vessel and layer chicken, rice, fried onions, color, cilantro and mint leaves and another layer chicken and rice, onions , color milk,Corriander and mink leaves.
8. close the vessel so that no vapour comes out.
9. Preheat oven to 325F and keep the vessel inside the oven for about 30-40 minutes

1. see that the rice and chicken cooking finishes at the same time.
2. If any gravy is left with chicken curry pour that on each layer of rice.
3. Failed to take last steps pictures will update next time.

How to test Eggs freshness

Monday, February 1, 2010

Take a bowl full of water the level of water shoul be 1 inch above the eggs standing length.
Now immerse the eggs in it.
1. If the Eggs float on the surface. You can trash the eggs.
Note: Eating spoiled eggs causes nausea, vomitings and even food poison which are noticed only after 72 hours.
2. If the egg stands straight then they should be used immediatly
3. If the egg settles down horizontally. than they are fresh.

Note: Eggs can be used for couple of weeks even after the expiration date. But please check the condition before using at the same time this test is accurate but not exact.

Stuffed Kakarakaya

Thursday, January 28, 2010

vahreh vah is all about Inspiring others to cook..I think by now you catched the point this is the dish I made with Vahrehvahs receipe .....
From my childhood I am core fan of Bitter guard and would love any receipe made with it..
This was almost my 10th time in 2 months I reapeated this dish...
Most of the people I know some how dont like this vegetable ...but trust me you will love this one .
It will not taste bitter at all.....
Bitter guards- 4
onions big- 2
chilli pwd (according to your spice level)
amchur pwd(1 tbsp)
chopped corriander(1 handful)
ginger and garlic paste(1/2 tbsp)

scrape bitter guards , split it and deseed it.

Keep the seeds a side we will use them later
Now take a pan and heat oil in it.
add cumin seeds, fry them and now add onions.
when onion turns soft add turmeric, ginger and garlic paste,salt,basan and bitterguard seeds
when they are cooked nicely add the amchur powder, salt and chilli powder.

cool down the mixture.
now stuff this into the bitterguards.
keep some oil in a pan and cook them on medium flame by covering with a lid.
you are ready with your dish after 20-30 min cooking .
Serve with rice and enjoy your meal.

Simple whole Egg fry.

Here comes my First dish... expiration dates for eggs is approaching and i dont want to go with the regular fry and pulusu curries. So when I had the same conversation with my dear friend she gave me this recipe and asked her permision to post this in the blog too...
So frens...
Eggs -7( boiled and peeled)
peanuts- 1cup( i use my rice measuring cup here)
Fried chana dhal- 2 cups(putnala pappu)
Dhaniya-3/4 cup
Garammasala whole or u can use pwd - 1 spoon

For seasoning:
mustard seeds
cumin seeds
curry leaves
Oil (little bit more than what is necessary for seasoning)

chillie pwd( according to ur spice level)
salt (for taste)
turmeric pwd(2-3 pinches)

Fry all the Ingredients in pwd menu and make coarse pwd and keep a side
Now keep the pan and heat the oil and add the seasoning ingredients.
Fry them well and add turmeric .
Now add the eggs ( which are cut into halfs)
and fry them till they turn into nice golden colour with Turmeric coating and add the pwd
dont forget to add salt and chillie pwd to the pwd ( as I did that mistake).


From couple of years I had a dream to start a cooking blog....
I know there are so many blogs so far ...but this is only for my satisfaction....
we will see where I will be in few years...
About me: I am a cooking enthu from my childhood. I used to make chapathis for my grand mother (Yarlagadda Chennavathi) at the age of 10. I still remember those days she used to eat them with out saying a word. I know they are worst than any thing else but still she used to eat just to make me happy. Whether I am an average or good cook today it is all blessed by grand mother who is my inspiration my teacher my friend who is very special to me.I love my grand mother and in memory of her I am starting this blog. I love you ammama.
For every human being on this earth there mother will be the great cook so for me I love the dishes made by my mom especially sambar, coconut chutney, dosa what not everything.. dont know the magic in her hands.Hmm simply Heaven...I still miss those days ..comming far to this USA I missed several things back in my home...scoldings, love, fights .....would like to share them with you all...Thanks for reading my boring and long Intro...
wish me all the best....

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