Monday, October 27, 2008

Poornam Boorelu

Treditional Diwali Andhra Special Poornam Boorelu


Split yellow moong dal                                         1 cup split

Sugar                                                                    1 1/2 cup

Fresh grated coconut                                             1/2 cup

Cardamom powder                                               1  spoon

Oil                                                                        required  deep frying

Black Gram Dal                                                       1 Cup

Rice                                                                           3 cups


Soak for 3 hours Black gram and rice. Grind well with a pint of salt and a spoon full of sugar. and keep it aside.

Take soaked moong dal and grind it to fine paste. and cook it as we do for idly., After steam boinling for 10 min., remove and keep it cool., Now add sugar, scraped coconut cardamom powder and mix well. 

make the mixture as fine ball and dip it once in the grinded Black gramdal and rice paste and fry in deep oil pan.  Your poornam boorelu ready.

Saturday, October 25, 2008

Wednesday, October 8, 2008

Vijaya Dasami Subhakankshalu

Happy Dasara 
Welcome to the best world of Happiness which comes along with Mother.
May heavens blessings be showered on all of us.
Let the world will comes out of Terrorism and Financial crisis in the days to come with the blessings of Her Holiness Mother Durga.

Wednesday, August 27, 2008


This is very very tasty dish...


Rice Ravva 1 glass
water 2 glases
oil 6 spoons (approximately ..)
Bengal gram 2 spoons
mustard seeds 2 spoons
jeera 1 spoon
black gram 2 spoons
asafoetida a pinch
peanuts 4 spoons
red chilies 4
green chilies 6
sprigs curry leaves few
lime size tamarind, soaked in hot water
turmeric 1 spoon
Salt to taste

Ravva Pulihora


Mix the rice ravva with sufficient water and little oil. Cook the rice ravva until it is done. The rice remains separated if we use some oil while cooking it.
Place the rice in a wide plate and allow it to cool. . Heat oil in a wok and fry the mustard seeds, jeera,Bengal gram, black gram, asafoetida, peanuts, red chilies, chopped green chilies, curry leaves until golden brown in color. . Strain the water from tamarind and add to the above mixture. Add enough salt and cook until the mixture thickens. . Now, add this mixture to the cooked rice ravva and mix well. . Serve hot when it is done.

Saturday, August 23, 2008



This is Krishnashatami Special dish


milk 2 liters
sugar 1 Cup,
lemon juice, 1tsp
cashewnuts fry in ghee 2 tbsp
chopped and fried almond 2 tbsp
elachi powder 1/4 spoon

Preparation of Kala kund..

Boil one liter milk and add lemon juice while boiling, Remove from flame and cover with lid, After 10 minutes, milk will be broken Then drain the Paneer water through cloth and tie Remove excess water by placing water bowl on the tied Paneer Keep the second liter of milk in a heavy bottom vessel, Let the milk become very thick and half of the measurement Then add Paneer and after 10 minutes, add Sugar also Continue to stir non stop, Finally all the water evaporates and the milk and Paneer mix well and become like Halwa Then transfer to a ghee greased plate and decorate with nuts Kalakand is soft and tasty

Wednesday, August 20, 2008

PATOLI ( Andhra Famous )



Chanadal or Moong dal or half , half 1Cup

Chopped Onions 1 cup

Oil 1/2 cup

Urad dal 1tsp

Ginger pieces 1tsp

Green Mirch 3

Garlicflakes 10

Red Mirch 2

Curry leaves

Coriander leaves chopped 1tbsp

Mustard seeds- 1/2tsp

Jeera 1tsp

Salt to taste

Preparation Patoli....

Soak dal in water for one hour Add salt, Green Mirch, Garlic, Ginger, Jeera and Red mirch and grind together with soaked dal Heat 2 tbsp. oil and add onion pieces, Urad dal, Mustard seeds and curry leaves Fry to turn brown and aromatic Then add dal paste and mix thoroughly and cover with a lid and leave on low flame Mix every 3 minutes When dal paste will be cooked and will not come on your finger, remove the lid Add oil and fry until Patoli turns to golden brown and separate like fried curry Garnish with Coriander leaves and off the flame.

Monday, August 18, 2008



To day celebrate this sweet...


All purpose flour 1 cup

sugar 2 1/2 cups

Ghee 2 cups

sour curd – 1/2 cup

Preparation ..

First take a bowl, Add 1 1/2 tbsp. of ghee and sour curd to flour and make a soft dough like Poori dough (Not necessary water )After one hour, knead the dough to make it very softMake big lemon size balls and roll chapthis Apply ghee and fold, again apply ghee and fold. Repeat 5 timesFinally roll a layered thick chapathi.With a round cutter, cut round layered pieces Make round Shatas with the dough like above, Place them separately in a plateBoil the remaining ghee and fry all these Shatas to turn light brown and fluffyPlace all fried Shatas in a tray separatelyMake very thick syrup (when leaves sides) with Sugar by adding cup of water Then with a ladle, pour this syrup on each and every Shata All Shatas will lure with white top

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