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Tuesday, December 18, 2012

Marghazi deepam kolam

Deepam and flower decoration for Marghazi. Simple yet very rich rangoli.

Saturday, December 15, 2012

Marghazi Kolam

Wednesday, December 12, 2012

Parippu Vada / Masala Vada





Channa Dal - 1 cup
Rava - 1 tbsp
Carrot Grated (Optional)
Red Chilies - 2
Cashew (optional)
Green Chilies: 1 (Optional depending on spicy)
Curry Leaves (optional)
Garlic - 5 cloves
Coriander Leaves - finely chopped
1 big sized Onion (finely chopped)
Salt - to taste
Oil - for deep frying


1. Grind garlic, red and green chillies, ginger and fennel seeds to a coarse paste.
2. Wash and soak channa dal for 2 to 3 hrs. Then drain the water completely and keep aside.
3. Now grind channa dal into paste, and put few chana dal seeds aside to use it while frying.
4. Add onions, sooji, coriander leaves, curry leaves, carrot grated, cashew, salt, garlic fennel paste and also add chana dal which is kept aside.
5. Do not add water, pat them on your palm to form a circle to medium thickness and deep fry them. I have fried them twice to get a nice color.
Enjoy these awesome snacks in evening with masala chai you will be in heaven.

Monday, December 10, 2012

Paneer Tikkis

Paneer slices - 100 gms
Oregano (Optional)
Maggi masala Packet (1)
Garam Masala (Optional if you need spicy)
Coriander, Springonions for garnishing
Oil, Butter


 1. Cut the paneer, capsicum, onion into small blocks.
2. Chop Coriander and spring onions into small pieces, keep aside.

 3. Deep fry paneer and capsicum seperately.

4. Now pin the fried Capsicum, Onion, Paneer to the tooth pic and keep aside.

5. Take a pan put some butter, fry spring onions and put the arranged paneer tooth picks onto the stove.

6. Sprinkle the masala spices (Maggi masala, salt, pepper, garam masala)

7. Fry for 2minutes and dishout. Garnish with coriander.
Serve the Paneer Tikkis with Tomato Sauce.

Karthikai kolam

Sunday, December 9, 2012

Healthy BreakFast - Oats Upma


Oats - 1 cup
Lemon Juice - 2spoons (optional)
Onion - 1 medium sized finely chopped
Beans - 1/4 cup
Carrot - 1/4 cup
Ginger paste- 1 tsp
Pepper - 1 tsp
Coriander leaves- 1/2 tbsp finely chopped
Water - 3/4 to 1 cup
Salt - to taste
Ghee - 1 tsp
To temper 
Curry Leaves
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Green Chilli - 1 slitted


1.Dry roast oats for 3mins, keep it aside.

2.Pressure cook carrot and beans just for 1 whistle, set aside.

3.In a pan, heat oil - add mustard seeds, urad dal, curry leaves allow it to splutter.

4.Then add garlic paste,onion and green chilli - saute till onions turn slightly soft.

5.Then add cooked carrot, beans. Saute for 2mins, then add required salt, pepper powder.

6.Add oats and water give a quick stir, keep covered for a minute. Once oats turns soft and blended well with the veggies, add chopped coriander leaves. Drizzle ghee and switch it off.

While serving you can sprinkle lemon juice to taste the dish yummy. Pepper and garlic in this recipe plays a key role in taste. Also this recipe is a healthy recipe, as Oatmeal is a great comfort food and cardio-protector. You get a triple dose of cardiovascular healing and slash your risk of heart attack with a daily breakfast bowl of oats.

Vedam Movie - Anushka Blouse Neck Design

Hope you all remember the famous telugu movie VEDAM, where in the actress Anushka wore a different style of saree blouse. Here is the design and cutting model of such style. Try this awesome style for your next stitching one.

*Image source from Internet*

Saturday, December 8, 2012

Choclate cake without oven and eggless


1. All purpose flour 1.5 cup
2. Sugar 3/4 cup
3. Cocoa Powder - 2spoons/ Choclate sauce 2-spoons,
4. Soda - A generous pinch
5. Lemon Juice - 1 spoon,
6. Oil- 2 spoons,
7. Dry fruits- Almonds, Cashew, Raisins, etc
8. Water - 3/4 cup
*As we are not using egg, we need not use even any essence,still if you want you can use venila essence.
*Also please use the above measurements strictly to get perfect texture.


1. Take oil, Sugar, lemon juice, soda, and few dry fruits and mix well in one direction. (Lime juice and soda substitutes the egg and makes cake soft)
2. Now add the flour, cocoa powder (I used chocolate sauce), dry fruits and water. Beat well the mixture till everything gets mixed and
3. Now pour the above mixed dough, in a wide opened bowl and garnish with dry fruits on top too. Before pouring apply some greasy material like butter/ghee/oil to the bowl and sprinkle the flour powder, so that the cake doesn't stick to the bowl.
4. Now take the pressure pan, heat it for a minute and place this bowl without water and cover the pressure cooker with lid. Note don't use the whistle.
5. Put the pressure cooker in high flame for 2mins and reduce the flame to low and cook for 20mins. Switchoff the stove, and let it cool.
6. Remove the cake from container slowly and upside-down it on a plate to get in a perfect shape. And its ready to serve. Freeze it to serve cool, or even can be served hot.

Thursday, December 6, 2012



Milk - 1/2 litre
Lemon Juice - 1.5 tbsp
Water - 1 1/2 cups
Icecubes - 4 to 5
Sugar - 3/4 cup
Cardamom powder- A generous pinch
Dry fruits (Optional): Almond, Pista flakes


1.Heat milk, bring it to boil and simmer it.

2.When milk starts boiling, add the lemon juice to the boiling milk and stir. Stir continuously till the whey water clears and the milk curdles form.

 3. Now switch off the stove, add ice cubes and allow it to melt completely.

4.Take a muslin cloth and pour the curdled milk,filtering the whey water completely. Wash it well in running cold water to remove the lemon smell.

 5. Squeeze the excess water and hang it aside for 30mins without disturbing it.

6. After 30mins, the paneer would be crumbly in texture. Now knead it well for 10mins and make small
balls (around 15 for the above mentioned measurements).

7.Heat water in a wide bottomed vessel, then add sugar, cardamom powder and keep stirring till sugar dissolves completely. When the sugar syrup boils and starts bubbling, add the balls slowly one by one and simmer it for 3mins.

(or) Instead of vessel you can also cook them in pressure cooker for one whistle.

8. If the balls in the vessel have become double the size then the recipe and said to be done.
Now dishout them and serve chilled.

Wednesday, December 5, 2012

Sweet Potato, Cucumber curry


Veggies needed: Yellow cucumber, Green Chillies, Garlic cloves, Coriander Leaves, Curry Leaves, Sweet Potatoes, Onions,Tomatoes (optional)
Spices: Turmeric, Salt, Red chilli Powder, Coriander Powder


1. Take a cooker pan heat Oil put zeera, cumin seeds, bengal gram, and let them pop.
2. Put now garlic, onion, green chillies and fry them till onion becomes translucent.
3. Now add the Sweet potato pieces, and cucumber pieces to the above mixture.
4. Put some salt, turmeric, coriander powder and fry for a minute.
5.Add one cup of water and close the lid of cooker pan, leave it for one whistle. Make sure you switch off stove for one whistle, else the sweet potato may smash.
6. Off the stove till it cools and releases the pressure.
7. Now open the cooker lid add red chilli powder and fry for a minute till the rest of water gets evaporated.
8. And you are done. Dishout the curry and garnish it with Tadka and coriander.
Very yummy in taste. Can be taken in both Chapatis and Ghee,Rice. Its awesome when served hot.
Note people whole love sweet curries will really enjoy this.Happy cooking and let me know the taste if you have tried this..!!

Moongdal Vegetable Kichidi


  • Vegetables: Grated carrot, Beans, Curry Leaves, Onions, Chillies, Ginger, Coriander leaves
  • Moong Dal: 1/2 cup
  • Rice: 1 cup
  • Jeera, Mustard Seeds, Roasted Dal, Pepper: For Tadka
  • Ghee


Heat Ghee, roast Jeera, Mustard Seeds, Roasted Dal, Pepper, Curry leaves, Chopped ginger, Chillies and fry them for 2 mins in a pan.

Now add all the vegetables fry them for 5 minutes. Add salt and turmeric to it while frying.

Before preparation soak moongdal and rice in water for 30 minutes.

Add the soaked moong dal and rice to the pan without water. And fry for 2minutes.

Add sufficient quantity of water and cover with lid.

Dishout after 3whistles of the pan.

Decorate with Coriander Leaves, and ghee. 8. Curd or any pickle tastes heaven with this dish.