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Paneer Butter Masala & Mutton Rogan Josh

Pasta in Red Sauce

Rajmah Paneer Gravy

Rajmah Masala

Rajmah Biryani

Masala Rajmah Puri

Rajmah Salad

Papaya Badam Burfi


Shahi Tukda

Bread Rasmalai


Gobi Parota

Ravva Utthappa

Oats Upma

 Poha Roll

Sabudana Kichidi

Rajmah Masala

Kiwi Fruit Bread Halwa

Paneer Butter Masala

Orange Cake

Pineapple Cake

Strawberry Cake

Apple Sauce Cake

Banana Cake

Bobberla Gudalu

Bobberla Kurma

Bobberla Sarvapindi

Bobberla Gaarelu

Bobberla Dosha

Capsicum Pacchadi (Pickle)

Paneer Capsicum Masala

Capsicum Rings

Bell Pepper Rice

Capsicum Chicken

Usirikaaya Pacchadi (Pickle)

Amla Raitha

Usirikaaya Pulihora

Usirikaaya Pappu

Amla Kheer

Fruit Tart

Mirchi Ka Halwa

Jamoon Cup Delight

Mutter Ki Kheer

Oat Muffins


Cooking Time     : 15-20 minutes
Servings         : 4
Preparation Time : 10-15 minutes
Category         : Veg


•Baby potatoes500 grams
•Tamarind pulp3 tablespoons
•Oil2 tablespoons
•Sugar1 tablespoon
•Cumin powder1 tablespoon
•Ginger,chopped1 tablespoon
•Yogurt3 tablespoons
•Fresh coriander leaves,chopped4 tablespoons
•Peanuts,roasted and crushed2 tablespoons


1.Heat oil in a non-stick pan, add potatoes and sauté till golden and crisp. Remove from heat and set aside.

2.To make the dressing, put the tamarind pulp in a small non-stick pan, add one fourth cup of boiling water, sugar, cumin powder and ginger. Mix well and simmer, for about four to five minutes or till thick.
Transfer baby potatoes into a bowl, add the dressing and stir gently. Drizzle yogurt over them. Garnish with coriander leaves and crushed peanuts and serve warm.


Cooking Time    : 15-20 minutes
Servings    : 4
Preparation Time: 10-15 minutes
Category    : Non Veg


•    Prawns (medium)        18-20 medium
•    Oil            3 tablespoons
•    Onions            2 medium
•    Cinnamon        1 inch stick
•    Cloves            3-4
•    Tomatoes        2 medium
•    Cumin seeds        1/2 teaspoon
•    Curry leaves        20-25
•    Turmeric powder        1/4 teaspoon
•    Coriander powder    1 teaspoon
•    Coconut milk        1 cup
•    Salt to taste


Heat oil in a non stick pan. Coarsely grind onions, cinnamon, cloves, garlic and tomatoes. Add cumin seeds, curry leaves and ground paste to the pan and saute for 2 minutes.
Add turmeric powder and coriander powder and mix well.
Add prawns, coconut milk and salt and mix well. Cover and cook for 5 minutes or till the prawns are done. Serve hot.


Cooking Time    : 20-25 minutes
Servings    : 4
Preparation Time: 20-25 minutes
 Category    : Veg


•    Pav            8
•    Red pumpkin (bhopla/kaddu),peeled, cut into small cubes and pressure cooked    200 grams
•    Pav bhaji masala    3 tablespoons + to sprinkle
•    Oil            3 tablespoons
•    Cauliflower,grated    1/4 medium
•    Salt to taste
•    Ginger paste        2 teaspoons
•    Green chillies,chopped    3-4
•    Tomato,chopped        4 medium
•    Tomato puree         1/2 cup
•    Green capsicum        1 medium
•    Butter    as required
•    Fresh coriander leaves    a few sprigs
•    Lemon            1


Heat Oil in a Non-stick pan,add cauliflower and saute.
Add pumpkin to the pan and mix.
Add salt,ginger paste,gren chillies,tomatoes and mix.
Cook for 3 mins.

Add 2tbsps pav bhaji masala and mix.
Mash everything with a masher.
Add tomatoe puree,1/2 cup water and mix well.
Cover and cook.

Roughly chop greem capsicum in a chopper and add to the pan and mix.
Cook till water evaporates.

Slit the pavs without cutting through,apply butter to the inner sidesand sprinkle a little pav bhaji masala,open them out and cook another non-stick pan.
Turn them over,add 1 tbsp butter and cook,turning sides,till slightly crisp.

Chop coriander leaves and add to the bhaji and mix well.

Adjust salt,add 1 tbsp pav bhaji masala,jice of 1 lemon and mix.

Add 2 tbsps butter and mix well.

Garnish with a fresh red chilli flower,thin strips of green capsicums and serve hot with the pavs.


Cooking Time    : 30-40 minutes
Servings        : 4
Preparation Time: 20-30 minutes
Category        : Veg


•    Cabbage,grated     1 medium
•    Carrot,grated     1 medium
•    French beans,finely chopped     8-10
•    Spring onions with greens,finely chopped     3 medium
•    Green capsicum,finely chopped     1 medium
•    Salt     to taste
•    Refined flour (maida)     1/4 cup
•    Cornflour/ corn starch     1/4 cup
•    Oil     to deep fry


•    Oil     2 tablespoons
•    Ginger,finely chopped     1 inch piece
•    Garlic,finely chopped     4-6 cloves
•    Celery,finely chopped     2 inch stalk
•    Green chillies,finely chopped     3
•    Soy sauce     2 tablespoons
•    Sugar     1 teaspoon
•    MSG     1/4 teaspoon
•    Salt     to taste
•    Vegetable stock     2 1/2 cups
•    Cornflour/ corn starch     3 tablespoons
•    Vinegar     1 tablespoon


Mix three tablespoons of cornflour in one cup of water. Reserve spring onion greens for garnish. Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt. Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into lemon sized balls. Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain on absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir fry the ginger and garlic half a minute. Add the celery, green chillies and stir-fry for half a minute more. Add soy sauce, sugar, MSG and salt. Stir in vegetable stock and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously. Add the fried vegetable balls, vinegar and mix well. Serve hot, garnished with the reserved spring onion greens.


If you want to serve it dry without the sauce, reduce the stock to one cup and cornflour in the sauce to one and a half tablespoons only.













Chicken Leg Fry


Ingredients: Serves: 4 
  • 4 Chicken legs
  • 2 teaspoons Yogurt(curd)
  • 2 teaspoons Chilli powder
  • 1 teaspoon Pepper powder
  • 1 teaspoon Ginger Garlic paste
  • 2 teaspoons Lemon Juice
  • Pinch of turmeric
  • Pinch of red Color
  • 1/2, cut into circles Onions
  • Salt to taste
  • 1 teaspoon Jeera powder
  • 1/2 teaspoon Coriander powder
  • 4-5 teaaspoons Oil - 4to5tsp
  • 5 Curry leaves
Directions: Prep:15min  ›  Cook:20min  ›  Extra time:2hr marinating  ›  Ready in:2hr35min 
  1. Clean the chicken legs and remove the skin and keep a small slits on each leg piece (around 4-5 slits for each leg piece).
  2. Now in a small bowl add chilli powder, salt, little turmeric and lemon juice to it and mix well into a paste.
  3. In a bowl add yogurt,ginger garlic paste, pepper powder, salt, jeera powder, coriander pwdr, 1tsp oil, Red color and mix well into a paste.
  4. Now roll the leg pieces in this mixture and refrigerate it around 1-2hrs.
  5. Heat oil in a pan,at medium flame add marinated chicken pieces and fry it.
  6. Turn the pieces at regular intervals for around 5-10 mins to avoid blackening so that its cooked inside too.
  7. Now garnish fried curry leaves and serve it with onions and a lemon.

Potato Nest

Potato - 3
Big onions  - 1
Ginger and Garlic - 2 tbsp
Green chillies - 2
Curry leaves - few
Coriander leaves - few
Pepper powder- 1/2 tbsp
Redchilli powder - 1/2 tbsp
Turmeric powder - 1/2tbsp
Salt to taste
Vermicelli (Semiya) - 1/2 cup
Rice flour - 2 cups
Oil - 1 cup

Pressure cook the potatoes for 1 whistle and mashed it.

Heat 1tbsp of oil in a pan and Saute the chopped onion,ginger, garlic, green chillies,curry leaves & coriander leaves for few mins.

Add the mashed potatoes,red chilli powder,pepper powder,turmeric powder to this and mix it well. Then turnoff the flame.

After few mins shape the dough  into small balls & keep aside.

In a bowl mix riceflour and salt with water to make a thick batter.Dip the balls in this and roll it in semiya and deep fry in oil. 

Serve hot with tomato sauce.


KFC Popcorn Chicken

Boneless chicken - 1/2 kg
Corn flour - 2 tbsp
Ginger garlic paste - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Pepper powder - 1/4 tbsp
Red chili powder - 1/4 tbsp
Garam masala powder - 1/4 tbsp
Onion powder - 3/4 tbsp
Maida flour - 1/2 cup
Egg white - 1 tbsp
Crushed corn flakes/Bread Crumbs - 1 cup
Salt - as needed
Oil for deep frying

Clean and cut  the boneless chicken into small pieces and wash it.

Take the chicken pieces in a bowl, add egg white,ginger-garlic paste,corn flour,maida flour,turmeric powder,pepper powder,red chilli powder,garam masala,onion powder,salt & mix it well.

Marinate the chicken and set aside for atleast an hour. 

After that,roll each piece of chicken in the crushed corn flakes/bread crumbs & keep aside.

Heat oil in a pan. When oil is hot,reduce the flame to medium & add the coated chicken pieces and fry till they are fully cooked. 

Serve the hot crispy popcorn chicken with tomato ketchup.

Note:Do not fry the chicken pieces on a high flame.


Semiya / Vermicelli Pakoda


Vermicelli/semiya - 1 cup
Onion - 1 large(chopped)
Ginger-garlic paste - 1 tbsp
Green chillies - 4(finely chopped)
Boiled & mashed potato - 1/2 cup
Gram flour - 1/4 cup
Rice flour - 1 tbsp
Coriander leaves - 1 tbsp(chopped)
Curry Leaves - 1 tbsp(chopped)
Chilli powder - 1/2 tbsp
Ghee - 1/2 tbsp
Salt to taste
Oil for deep frying

Heat 1 tbsp of oil in a pan,add ghee and semiya/ vermicelli.Fry it for a minute & turn off the stove.(Dont burn the vermicelli)

Pour hot water over the vermicelli and drain & immediately add a cup of normal water and drain well. Keep aside.

In a bowl,add all the ingredients,mashed potato & cooked semiya/ vermicelli and mix well.

Add 1 tbsp of hot oil & mix it well.

Heat 2 cup of oil in a pan,Once its hot,take a small ball size of the pakoda batter and drop into the oil.

Deep fry the pakodas till it turns golden brown and crispy.
Serve it with tomato sauce.

Ragi Puttu



Raagi flour - 1 cup

Ghee - 1 tbsp 
Grated coconut - 4 tbsp
Cinnamon powder - 1 tbsp
Salt - 1/2 tbsp.
Sugar - 4 tbsp
water - 1/4 cup

Roast the raagi flour in a pan for 5 mins at low flame  and let it cool.

Add 1/2 tbsp salt with the raagi flour & Sprinkle water on the flour little by little and wet the flour. Flour should not stick with each other. You can see the picture below.

Heat 1/2 cup water in an idly vessel,spread a white cotton cloth in the idly plate and spread the prepared mix and  bring the 4 corners of the cloth to the middle(If you do not cover the wet flour with cloth, it will stick to each other because of the steam)

Steam it for 10 mins and remove from heat.

Add ghee,grated coconut,sugar and cinnamon powder and mix it well. 

Now, easy and healthy ragi puttu is ready to serve.

For Diabetic patients,instead of adding sugar,you can prepare the following method.

Heat oil in a pan,add mustard seeds, add 2 red chillies, few curry leaves, a pinch of hing and mix the boiled puttu. Now , Kaara puttu is ready!!


Chicken Cutlet

 Boneless Chicken – 1/2 kg                          

Potato-2 medium size

Onion- 1(finely chopped)

Green chilli- 2(finely chopped)

Ginger-garlic paste-1 tbsp

Garam masala powder - 1/2 tbsp

Coriander powder-1 tbsp

Turmeric powder-1/2 tbsp

Pepper powder-1/2 tbsp
Bread crumbs - 1 cup
Maida flour - 5 tbsp
Coriander leaves - 1/2 cup(finely chopped)
Water - 1 cup
Salt - as needed
Oil for frying

 Wash and drain the chicken. In a pressure cooker,add chicken,turmeric powder,salt &cook it for 1 whistle with enough water.

After that,drain the water and grind the chicken pieces.Keep it aside.
Meanwhile boil the potato,allow it cool and mashing well. Keep it aside.

Heat 1tbsp of oil in a pan, add the chopped onion and fry till golden brown.

Add ginger garlic paste, chopped green chilli, coriander leaves and saute for a minute.

Then add turmeric powder, coriander powder,pepper powder,garam masala powder and fry it for few mins.

Add the mashed potato and cooked chicken &mix it well.

Then add salt & cook it  at low flame for 3 minutes.

Allow the mixture to cool & keep aside.

In a bowl,add maida flour and little amount of water & make it as batter.

Shape the masala into flat round shape & dip each masala round in the flour batter, and roll in the bread crumbs and set aside.

Deep fry the masala in the oil till both sides turn golden brown.

Serve hot with tomato sauce.