TOMATO KETCHUP...

home made tomato ketchup... yummy and tasty...

PALATHALIKALU...

andhra special sweet dish palathalikalu... my mom's favorite sweet... palathalikalu is a kind of payasam made using rice flour that is prepared in most of the houses across andhra pradesh during important festivals... my mom insisted me to share this recipe in my blog since she loves this dish.. i am sure even you will love it... 

PUDHINA CHICKEN FRY...

wanted to try some different recipe for preparing chicken and this was a trail version of what i made "pudhina chicken fry". it turned out really well and i loved it to the core... could not wait till i try it for the second time as it turned out awesome during my first trail it self and wanted to share this recipe with u guys... hope you will also love it...

GOBI MANCHURIAN...

gobi manchurian everyone's favorite Chinese food specially for kids... whenever i prepare this dish i remember my younger sister who stays in bangalore... i just cant imagine how fond she is of this dish and how excited she will be while having it... i admire the way she eats food when she has her favorite food served on table... she is also a foodie and her love towards food can be clearly seen on her face... hope your kids face glows like a 1000 volts bulb when you serve them with this yummy dish once they are back from school hungry...

PAPPU PONGAL...

pappu pongal is one dish i hated to the core till a few years back but has become one of my favorites and most preferred breakfast these days... though many prefer having it with groundnut chutney, i love having it with sugar or sambar... yummy,mouth watering...  

TIME TAKEN : 30 MINS, SERVES: 3

INGREDIENTS:

RICE	1 CUP
GREEN GRAMS (PESARA PAPPU)	½ CUP
WATER	6 CUPS
JEERA (CUMIN SEEDS)	1 TSP
CRUSHED PEPPER	1 TSP
CURRY LEAVES	20 – 30 LEAVES
OIL OR GHEE	3 TBSPS.
ASAFOETIDA	A PINCH
SALT	TO TASTE

METHOD:

 Ø  Wash and soak the rice and green gram together for 15 – 20 mins. Now add 6 cups water, salt and pressure cook it for 1 whistle and further cook it for 10 mins on a low flame and off the gas. Once the pressure is released, open the lid and mash the cooked rice smoothly.

 Ø  Now heat oil or ghee in a heavy bottom vessel and temper jeera seeds, crushed pepper and curry leaves, off the gas add asafoetida. Add the this mixture to the mashed rice and stir it well. (if you feel the pongal is too thick, add hot water to the rice to get the desired consistency).

 

SUGGESTIONS:

 ü  You can also add onions and green chili’s while tempering if desired.

 ü  Cashews can also be added which gives a great taste.

ONION SAMOSA...

onion samosa's... my favorite from childhood days but sadly had opportunity to have them very rarely (may be only becoz i get them very rarely i love them so much). 4 years back one of my uncle got these onion samosa's from a very famous shop in nellore called "baba samosa's". from then on i kept trying them at home but never got the exact taste and i used to get very disappointed. few months back i saw the recipe of chef sanjay in his personal website and followed that recipe with little changes and the samosa's turned out so well and exactly matched to the taste of "baba samosa's" and from then on i prepare them very frequently at home... hope u like it...<3 <3 <3

KOBBARI RASAM...

from my childhood there is only one recipe followed at my home to prepare rasam... since i got bored of tasting the same for years now, i always wanted to try something different in preparing rasam and i got this awesome rasam recipe from one of my grandmom who visited us in chennai last year, from then on when ever i get a chance to prepare rasam i cook only this recipe... in love with this super tasty rasam...