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Tuesday, May 31, 2011

Amla Pickle (Usiri Avakai)

Usiri Avakai

Ingredients :

  • 1 kg  Amla
  • 200 gr Red Chilli Powder
  • 200 gr Rai Powder
  • 200 gr Salt
  • 250 gr Oil
  • 2 Lemon (take juice)

Method :

  • Wash and dry amlas without moisture.
  • Take and heat 250 gm oil in a nonstick pan.
  • Add amals into the pan, cook on low flame.
  • Covered with a plate filled with water.
  • Cook until the amlas divide leaving seeds.
  • Turn off heat and leave aside till it becomes cool.
  • Add chilli powder, rai powder, salt and lemon juice.
  • Mix the pickel very carefully without leaving seeds.
  • Store it in a dry bottle .        
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Saturday, May 28, 2011

Hanuman Jayanti

  Hanuman Jayanti Subhakankshalu                                                                                                          

Today is Hanuman Jayanti. Hanuman Jayanti is a big occasion for the Hindus. Hanuman Jayanti is festival celebrated by Hindus all over India in order to commemarte Lord Hanuman's birth. He was born to Anjana and Kesari or Vayu.

                                 Hanuman is a monkey god. He is a nobel hero and great devotee of Lord Rama. He is also called Hanuman,Anjaneya, Pavanasuta and Maruti. The most astonishing aspect of  Lord Hanuman is that he is Chiranjivi in all the Yugas i.e.,Kruta,Treta,Dvapara and Kali.


Tuesdays and Saturdays are considered the auspicious days for the worship of Lord Hanuman. Hanuman temples are among the most common public shrines found in India. Thousand of people daily remember him by singing the Hanuman Chalisa Written by Sri Goswami Tulsidasji.

Devotees who under Mangalvar fast only take a single meal usually consisting of any food made of wheat and jaggery.God Hanuman likes vadapappu, panakam, bananas and appalu. Decorate Swami Hanuman with appala mala and tamala pakula mala nivedana.

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Friday, May 27, 2011

Soya Upma


  • 1 cup Crocked Wheat
  • 1/2 cup Soya Granuales 
  • 1 Onion chopped
  • 1 Tomato chopped 
  • 2 Green Chilles chopped
  • 2 tbsp oil
  • Salt to taste

For popu

  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Chana Dal
  • 1/2 tsp Urad Dal
  • 1 Red Chilli crocked
  • Curry leaves

Preparation :

  • Soak soya granules in plain water for 5 mins. Drain well and keep aside
  • Heat oil in a pan add popu ingredients and fry for 2 mins.
  • When they splutter add onions, green chillies and curry leaves.
  • Fry them for 2 mins & add tomato and soya granules & stir well, fry for 2 mins.
  • Add two cups of water along with salt & stir well.
  • Once the water starts boiling, pour the crocked wheat, stir well & cover it.
  • Cook for 5 minutes on low flame.
  • After all the water is absorbed, upma  becomes soft.
  • Turn off the heat and let it leave for 2 or 3 mins with cover.
  • Soya upma is ready to serve. Serve it with pickle.    
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Thursday, May 5, 2011



  • 1 cup Urad Dal
  • 3 cups Idli Rava 
  • Salt to taste

 Method :

  • Soak urad dal and idli rava separately for 4 hours.
  • Grind Urad dal by adding enough water till it becomes smooth batter.
  • Add idli rava by squeezing all the water to the batter and leave the batter overnight.
  • Add salt to the batter and fill it in the idli plates.
  • Cook them for 10 minutes in pressure / idli cooker.
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