Friday, April 27, 2012

Banana Bread

Banana 3-4
All purpose flour 1 1/2cup
Sugar 3/4cup
Baking soda 1/2tsp
Salt pinch
Vanilla essence 1tsp
Egg 1(beaten)
Melted butter 1/3cup

Preheat oven to 350F
Take a bowl mash banana and mix with melted butter, egg, sugar, vanilla essence and mix it well.
sprinkle salt and baking soda over that mixture and mix.
Add flour to that mixture and combined well with wooden spoon.
Don't over mix the batter(it results bread becomes rubbery and hard).
now pour it in a bread loaf pan or in a square pan, bake for 50 minutes or until it done(toothpick inserted into the center comes out clean)
remove from the pan after few minutes and cool it on wire rack.
slice to serve

 note:I used square pan. i like cashews very much, just i used some cashews on top.
if you want nuts then add walnuts

Monday, April 23, 2012

Donda kaya pachadi(Tindora chutney)

Dondakaya(Tindora) 1/2lb
Green chilli 6(adjust)
Salt to taste
Tamarind juice1/2 tsp
Garlic(Velluli) 3-4 cloves
Mustard seeds(avaalu) 1/4tsp
Cumin seeds(Jeera) 1/2 tsp
Urad dal(minapappu) 1/2 tsp
Channa dal(Senaga pappu) 1/2 tsp
Curry leaves 10
Oil 3tsp


1.Wash Tindora, cut into small peices, Slit green chilli and    keep aside.
2. Heat 1tsp oil in a pan and fry Tindora until it become soft, it will take more than 5minutes.
3. Fry green chilli in the same pan, cool completely.
4. Now Grind tindora, green chillies, tamarind, salt and 1 garlic clove. Don't Grind it as a soft paste, just grind few seconds.
5. Then heat 2tsp oil in a pan add mustard seeds let them crack, add jeera, urad dal, channa dal fry until they get light red color, then add mashed garlic, and curry leaves fry for few seconds.
6. Add this poppu to pachadi, mix it well and fry for 1 minute in low flame remove from the flame.
7. Serve with Rice or with Dosa.

Friday, April 20, 2012

Poha aloo tikki

Poha(atukulu) 1-1/2cup
Medium size potato 2
Lemon juice 2tsp
Rice flour 2tsp
Onion finely chopped medium size 1
Green chilli 2
Salt to taste
Garam masala powder 1/2tsp
Turmeric powder 1/2 tsp
currry leaves and cilantro(finely chopped) 2tsp
Ginger finely chopped 1/2inch
Oil for fry.

Wash poha and soak just for 5minutes, drain the water(don't use more water for soaking) keep aside.
Boil or bake potato peel and mash potatoes and keep aside.
Take a bowl mix poha, mashed potatoes, all the ingredients except oil to prepare the dough.
Make Small balls and press it a bit to make flatten like pattie(tikki).
Heat a pan(non-stick) and put 1tsp oil spread it and place patties(for each batch 3) and fry, keep the stove on medium.

Fry both sides until they turn golden brown color, use oil if needed.
Serve hot with any of your favourite sauce or ginger chutney.

Thursday, April 19, 2012

Indian vegetable list

Indian vegetable list English to Telugu.
Brinjal/Egg plantVankaya
Ridge gourdBeerakaya
Bottle gourdAnapakaya/sorakaya
Snake gourdPotlakaya
Bitter gourdKakarakaya
PumpkinGummadi kaya
Raw JackfruitPanasa 
Cluster beansGoru chikkudu
Suran/YamKanda gadda
TapoicaKarra Pendalam
Green chilliPachi mirapakaya
Raw banana/plantainAratikaya
Sweet potatoGenisigadda/Chilagada bumpa
Green onionsVulli kadalu
Ash gourd MunagaBudida gummadikaya
Broad beansPedda chikkudu
CapsicumBenguluru mirchi/pedda simla mirchi
CoconutKobbari kaya
TomatoRam mullakaya
Green peasPachhi Bhatani

Some vegetable are there we are using English names only.......

Beet root--------Beet root

Lemon Rice

Raw rice 1cup
Lemon big size 2(approx 5-7 tbsp, adjust)
Roasted peanuts(palli) 4tbsp
Curry leaves 10
Salt to taste
Finely chopped cilantro 2tsp

Oil 3tsp
Turmeric powder 1/2tsp
Mustard seeds(avaalu) 1/2 tsp
Urad dal(minapappu) 11/2tsp
Channa dal(senaga pappu/ bengal gram dal) 1/2 tsp
Dry red chillies 2(tear)
Green chilli 2(slit)
Hing pinch

*Cook rice with 2cups of water. Spread this rice in a plate or any large mixing bowl, add turmeric powder and mix well.(if needed use 1tsp oil while mixing).
*Heat oil in a pan, add Mustard seeds, it starts popping, add urad dal, channa dal allow them to turn slightly red, add Green chilli fry few seconds, add red chilli, Hing,curry leaves and peanuts fry for few seconds and turn off the stove.
*Add this seasoning/tempering and cilantro to the rice, and mix well.
*Now add lemon juice and salt to the rice and combine well.
(adjust salt and lemon juice)
*Serve with any curry, dal or with any chutney powder.

Tuesday, April 17, 2012

Potlakaya perugu pachadi(Snake gourd yogurt chutney)


Potlakaya(Snake gourd)Medium size- 1(one packet frozen)

Perugu(yogurt) 2cups
Ginger 1/2 inch
Green chilli 3-4
Turmeric powder 1/4 tsp
Salt to taste
Oil 3tsp
Urad dal(minapappu) 1/4tsp
mustard seeds(avaalu) 1/4tsp
cumin seeds(jeelakarra) 1/2ts
Hing(Inguva) Pinch
Curry leaves 10


1. Chop snakegourd into small pieces.
2. Heat 1tsp oil in a pan,add snake gourd pieces and cover it with a lid, Stir occasionally cook it on low flame. Fry until snake gourd becomes soft, remove from the pan keep aside.
3. Grind Green chilli and ginger with out adding water keep aside.
4. Heat oil in the pan add mustard seeds, cumin seeds let them crack,add urad dal(minapappu),red chilli,Curry leaves and fry. Now add Hing, green chilli-ginger paste, turmeric powder fry for few seconds. Add cooked Snkae gourd, salt keep it in low flame about 2minutes
5. Now add this mix to yogurt and mix well.
6. Serve with rice, chapathi or with any breakfast(Idly, Dosa, Rava dosa). 

Thursday, April 12, 2012

sabudana khichdi(sago)


Sabudana 1cup(sago, saggu biyyam))
peanuts 2tbsp
salt to taste
Green chilli long sliced 3
onion chopped 1/4 cup
Ginger finely chopped 1/4inch
turmeric powder 1/2tsp
cumin seeds 1/2tsp
Mustard seeds 1/2tsp
Curry leaves 10
oil 3tsp



Take sabudana, wash and soak in 1/2 cup water for 8 hours or over night.
Roast peanuts on medium heat and keep aside.
Take a pan heat oil, add mustard seeds, cumin seeds after seeds crack, add chopped onion stir for few seconds.
After frying onion add green chilies,finely chopped ginger, curry leaves stir for few seconds.
Next add sabudana fry for 2 minutes, add salt and turmeric powder, roasted peanuts stir well.
Stir fry continuously on medium flame until sabudana turns translucence.This is should take 6minutes
Stir gently to avoid stickiness of sabudana.
Serve hot....
note:If you want then add 1tsp lime juice, and cilantro.

Wednesday, April 11, 2012

Sabudana vada


Sabudana(saggubiyyam,sago,tapioca) 1cup
Large Potatoes 2
Rice flour 1cup
Salt to taste
Green chilli 3
Onion chopped 1cup
Ginger finely chopped 1inch
Curry leaves 10
oil for deep frying


*Wash sabudana and soak for 3-4 hours, drain the water, keep aside.
*Peel the boiled potatoes, mash them.
*Take a mixing bowl, mix sabudana, mashed potatoes,rice flour,salt, green chilli, onion, ginger,curry leaves, mix well to prepare the dough.
*Make balls of this dough and make flat patties with these balls(2inch diameter).
*Heat oil in the pan for deep frying, oil get heated fry the patties in medium high heat, fry on both sides till golden yellow color, take vada's out and put on oil absorbent paper.
*Serve hot with coconut chutney,  curry leaves chutney powder.

Wednesday, April 04, 2012

Cranberry muffins


All purpose flour 2cups
3/4 cup sugar(less sweet then 2/3 cup)
Chopped cranberry 1cup
Baking powder 2tsp
1/3tsp salt
vanilla essence 1/2tsp
One egg (beaten)
Butter 1/3 stick melted
Milk 2/3 cup(i used 2%fat milk)
Grated Orange peel 1tsp


*Preheat oven to 400°
*Take a muffin pan and place paper liners in muffin cups.
*Take a Medium bowl , combine all purpose flour, salt, sugar and baking powder, Stir well.
*Add cranberries, grated orange peel to the mixture,stir well.
*Add milk, melted butter, egg, vanilla extract and beat nicely with whisk in another bowl.
*Now add the flour mixture and mix gently, do not overmix.

*Then spoon the batter in to the muffin cups.
*Bake for 18-20 minutes or until toothpick inserted in the center it come clean.
*Cool the pan  for 2 minutes, remove muffins and palce it in a wire rack, cool completely.


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