Custard Apple Milkshake

                                         

Ingredients :

• 1 Custard Apple
• 1 cup Milk
• 2 sp Suger
• 2 Cashews chopped
• 1 sp Milk Cream
• 1 Badam

Method :

• In a blender add custard apple pulp,11/2 sp suger, milk and blend.
• Add cashew pieces & pour into a glass tumbler and apply milk cream.
• Sprinkle 1/2 sp suger and garnish with badam.
• Serve custard apple milkshake cool or normal.

.

Click Here for Full Recipe>>

Diwali Sweet Recipes Kajjikayalu , Bander Laddu, Sweet Kachori and Dry Fruits Laddu

                                           Kajjikayalu

Ingredients :

1 Cup Putnal Pappu / Roasted Chana Dal

1/2 Cup Dessicated Coconut
11/2 Cup Grated Jaggery
1/2 Cup Suger
2 Cups All purpose flour
1 pinch Elaichi powder
Oil for deep fry

 Preparation :

• Make a soft dough of all purpose flour with water & keep aside for 10mins.
• Grind roasted chana dal and mix grated jaggery, elaichi, sugar, coconut powder and mix very well. 
• Roll out into small puries & fill with sweet mixture and fold carefully with kajjikayala mould.
• Prepare all Kajikayalu, cover with a damp cloth or a paper.
• Heat oil and fry them like a golden brown in colour.
• Kajjikayalu are ready to eat.
• Cool and store them in an air tight container. 

Bander Laddu                                      

                                       Tokkudu Laddu / Bander Laddu

Ingredients :

1 Cup Gram Flour / Besan Flour

1 Cup Suger
1 pinch Elaichi
Few Raisins
Oil for deep fry
Little Milk

 Preparation :

• Make batter for muruku (sev) with besan flour and sufficiant water.
• Heat oil make thick sev with sev mould and deep fry them to crispy brown.
• Finish the whole dough and allow them to cool. 
• Grind the whole sev into a fine powder & keep it aside.
• Add 1/2 cup water to sugar and make 2 threads consistancy syrup.
• Remove from flame and add ground powder, elaichi powder & mix well.
• Let it cool for some time and again grind the sweet mixture.
• Add little hot milk & make laddus, garnish with raisins.
• Bander / Tokkudu laddu are ready to eat
• Cool and store in an air tight container.  

Sweet Kachori
                    

                                         Sweet Kachori with Dry Fruits

Ingredients :

1 Cup All purpose flour
1/4 Cup Desicated Coconut
1 Cup Grated Jaggery
1/4 Cup Raisins
2 sp Gasagasalu
5 Badam
6 Dates
5 Cashews
Oil for deep fry
1 sp Ghee

Preparation :

• Make a soft dough of all purpose flour with water & keep it aside.
• Chop the badam, cashew, dates into small pieces.
• Heat 1sp ghee and roast the dry fruits till light golden colour.
• Powder the desicated coconut and jaggery & mix all in a bowl.
• Grease oil on your palm & take small flour ball and spread it.
• Put 1sp dry fruit mixture and carefully cover, make a ball & slightly press it.
• Prepare all kachoris like this & fry in oil like light brown in colour.
• Sweet kachoris are ready to serve.

                                            Dry Fruit Mixture 


Dry Fruits Laddu

                                          Dry Fruits Laddu

Ingredients :

1/2 Cup Badam
1/2 Cup Cashews
1/2 Cup Raisins
1/2 Cup   Dates (seed less)
1/4 Cup Jaggery
1/2 Cup Grated Coconut
1/4 Cup Copra powder
1 pinch Elaichi powder

Preparation :

• Chop the badam, cashew into small pieces.
• Heat seed less dates in microwave at 30 secs and add badam, cashew, coconut, jaggery & kept again 30 sec.
• Remove from oven, add elaichi and mix well, let it cool for some time.
• Make laddus and apply copra powder on them.
• Dry fruits laddus are ready to serve.
• These are diwali sweets. Eat it & enjoy

Click Here for Full Recipe>>

Happy Diwali

WISHING ALL OF YOU A HAPPY DIWALI 

The festival of Diwali is truly a "Festival of Lights " as is not only lighting of lamps, but it brings the light of happiness prosperity for every one. Diwali falls on a new moon day in the month of October or November. Diwali is one of the most important festival of the year and is celebrated in families by performing traditional activites together in their homes. 

The festival starts with Dhanteras on which most Indian bussiness communities begin their financial year. The second day of the festival 'Naraka Chaturdasi' demon Naraka was killed by Lord Krishna and his wife Satyabhama. The third day of Diwali is the actual Diwali. This day when worship Matha Lakshmi is performed. Matha Lakshmi is called "Shri". The female of supreme being. "Goddess Lakshmi" means 'Good Luck'. The word Lakshmi is derived from the sanskrit word 'Lakshya' meaning aim or goal and she is the Goddess of the wealth and prosperity both meterial and spiritual.

It is a festival of lights symbolizing in the victory of righteousness and lifting of spiritual darkness. It is celebrated the victory of good over evil and the glory of light. This festival commemorates Lord Rama return of his kingdom Ayodhya after completing of his 14 years.  There are numerous customs and traditions associated  with diwali, burning of crockers lighting of lamps, wearing new clothes, distribution of sweets, exchange of gifts etc. With the sounds of crockers killing all bad omens, the lighted lamps ..lighting the lives of people. The prayers and pujas creating an atmosphere full of goodness and purity.

On Diwali night little clay lamps are lit in our houses, but nowadays colored electric lamps are also used, darkness represents the ignorance and light is a metaphor for knowledge.  Goddess Maha Lakshmi is the Goddess to be worshipped during the Diwali night and we offer traditional sweets for naivedya. 

    

Click Here for Full Recipe>>

Horse Gram Rasam / Ulavala Charu

                                             

Ingredients :

• 1/2 cup Horse Gram / Ulavalu
• 1 Onion chopped
• 1 Green chilli chopped
• 1 pinch Turmeric powder
• 1/2 sp Red chilli powder
• 1 sp Tamarind pulp
• 1 sp Jaggery or Suger
• 1 pinch Hingh
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/2 sp Cumin seeds
• 1 Red chilli crocked
• Curry leaves
• Coriander leaves
• 2 sp Oil

Preparation :

• Wash  and soak horse gram for one hour, then pressure cook.
• Drain water & keep it aside,  and mash the dal.
• Add turmeric, red chilli powder, salt, tamarind pulp, jaggery to drined water.
• Heat oil in a pan add popu and fry, then add curry leaves, onion , green chilli & stir.
• Add mashed dal & drined water, hingh & mix well.
• Boil for few mins, next turn off the flame & transfer into a serving bowl .
• Garnish with coriander leaves, ulava charu is ready to serve.  

Click Here for Full Recipe>>

Brinjal and Tomato Curry

                                         

Ingredients :

• 1/4 kg Brinjal / Vankayalu
• 2 Green Chillies chopped
• 1 Onion chopped
• 1 Tomato chopped
• 1/2 sp Ginger Garlic paste
• 1 pinch Turmeric powder
• 1/2 sp Red chilli powder
• Salt to taste

For Popu :

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

Preparation :

• Wash and cut brinjal into small pieces & keeep aside.
• Always preserve the cut brinjal in water & add a pinch of salt.
• Heat oil in a fry pan add popu ingredients and fry for 2mins.
• When they splutter add curry leaves, green chillies, onion pieces and stir well.
• Add ginger garlic paste and fry for 1min, add tomato & fry for 2mins with lid.
• Next add vankaya mukkalu, salt, turmeric, red chilli powder and stir well. 
• Sprinkle little water and mix well cook on medium flame with lid .
• Keep checking in between, when the curry is done  then turn off flame.
• Transfer into a serving bowl, vankaya tomato curry is ready to serve.

Click Here for Full Recipe>>

Health Drink With Mixed Flour

                                             

Ingredients :

• 250 gr Fingure Millets/ Ragulu
• 100 gr Jowar / Jonnalu
• 100 gr Bajra / Sajjalu
• 50 gr Soya Beans
• 50 gr Wheat

Preparation :

• Clean and wash millets, jonnalu, sajjalu, wheat, soya beans & drain.
• Dried on a clean cloth under sun light & let it completely dry.
• Fry them on a low flame until it comes good aroma.
• Grind into a fine powder and store in an airtight container.
• Take 1sp powder & mix in a cup of water and bring to boil.
• Stirring continuously & cook it upto 10mins on low flame.
• Mixed flour java is ready to drink.
• If you want sweet add sugar or jaggry with milk or with out milk.
• If you want salt add butter milk.
• Every day after break fast take a glass java, it's good for trying weight loss.

 

Click Here for Full Recipe>>

Chamadumpala Curry with Coriander powder

                       

Ingredients :

• 1/4 kg Chamadumpalu / Taro root
• 1 pinch Turmeric powder
• 1 sp Red Chilli powder
• 1 Big Onion Chopped
• 2 Green Chillies chopped
• 1 sp Coriander seeds
• 1 sp Dry Coconut powder
• 3 Garlic flakes
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 Urad Dal
• 1 Red Chilli crocked
• 3 sp Oil
• Curry leaves
• Coriander leaves

Preparation :

• Heat khadai add coriander seeds & dry roast remove from flame.
• Grind coriander seeds, coconut powder, red chilli powder and garlic into a powder.
• Wash and pressure cook chamadumpalu for 2 whistles.
• When it cool drain water & remove the skin, cut into pieces & keep aside.
• Heat oil in a pan add popu & fry for 2 mins.
• When they splutter add onion, green chilli pieces, curry leaves, fry till light brown.
• Add chamdumpala pieces, salt, turmeric powder and stir well.
• Add ground powder and stir well, all the curry gets well coated with the powder, continue to fry for few mins.
• Finally turn off the flame & transfer into a serving bowl, garnish with coriander leaves.
• Chamadupala masala curry is ready to serve.
• Serve with White rice and sambar.  

Click Here for Full Recipe>>

Bread Rabri

                                                

Ingredients :

• 2 medium size Bread Slices
• 2 sp Condensed Milk
• 3 cups Milk
• 3 sp Sugar
• 1 pinch elaichi powder
• 2 sp Ghee

Preparation :

• Take 2 bread slices & remove the crusts, crush it and  make a bread cramp.
• Heat ghee in a pan add bread crusts and fry for 1min & keep aside.
• Take 3 cups of milk in a heavy bottomed pan & bring to a boil.
• Boil the milk until it becomes half of the original quantity.
• Add condensed milk, sugar and boil for few mins.
• When sugar dissolves add bread powder, elaichi powder and stir continuously.
• When the bread rabri becomes thicken then remove from flame.
• Transfer into a serving bowl & garnish with fried bread crusts. 

Click Here for Full Recipe>>

Alachanda Vadala Pulusu

                                     

Ingredients :

• 5 Alachanada Vadalu / Lobia
• 1/2 lime size Tamarind
• 2 Green Chillies chopped
• 1 Onion chopped
• 1 pinch Turmeric powder
• 1/2 sp Red Chilli powder
• 1 pinch Hinghu
• 2 sp grated Jaggery
• Salt to taste

 For Seasoning :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1/4 sp Cumin Seeds
• 1/4 sp Methi Seeds
• 1 Red Chilli crocked
• Curry leaves
• Coriander leaves
• 2 sp Oil

 Preparation :

• Clean and soak tamarind in 1/2 cup of water and  extract juice.
• Heat oil in a khadai add popu ingredients and fry for 2mins.
• Add curry leaves, green chilli, onion pieces and fry for few mins.
• Now add  turmeric powder, alachanda vadalu and  stir well.
• Add tamarind juice, salt, red chilli powder, jaggery, let it boil for few mins.
• When it thicken, remove from flame, & transfer into a serving bowl.
• Garnish with coriander leaves & serve with steemed white rice. 

Click Here for Full Recipe>>

Alachandala ( Lobia / Bobbarlu) Masala Vadalu / Fritters

                                      

Ingredients :

• 1 cup Alachandalu Bobbarlu
• 1/2 sp Coriander Seeds
• 2 Green chillies
• 1" Cinnamon
• 3 Garlic flakes
• 3 Cloves
• 1"Ginger
• Curry leaves chopped
• Coriander leaves chopped
• Pudina chopped
• Salt to taste
• Oil for deep fry

Preparation :

• Soak Lobia over night or at least 4 or 5 hours and drain them.
• Grind coriander seeds, ginger, garlic, cloves and cinnamon into a paste.
• Grind lobia with salt and green chillies without water.
• Add chopped curry leaves, coriander leaves, pudina and ground paste & mixed well.
• Heat a pan with enough oil for deep fry.
• Take some of this mixture to form a small size coin shape.
• Carefully drop them into hot oil and fry them on medium flame until its brown in colour 
• Take them on a paper towel to drain excess oil.
• Alachandala masala vadalu are ready to serve.

Click Here for Full Recipe>>

Majjiga Pulusu with Undalu / Buttermilk Stew With Koftas

                               

Ingredients :

1 cup Curd

1/2 sp Red Chilli Powder
1 pinch Turmeric Powder
1 sp Rice flour Besan
Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red chilli crocked
• Curry leaves
• Coriander leaves
• 1 pinch Hingu

For Paste :

• 1 sp Chana Dal
• 1 sp Toor Dal
• 1/2 sp Coriander Seeds
• 1/4 sp Mustard Seeds
• 1 Red Chilli
• 1" Ginger piece
• 2 Green Chillies
• 2 sp grated Coconut powder

 Preparation :

• Soak chana, urad dal, coriander, mustard seeds and  red chilli for 20 mins.
• Grind the soaked seeds along with ginger, green chillies and coconut powder into a thick paste.
• Churn curd into buttermilk & add salt, turmeric, red chilli powder and 1/4 ground paste & mix well.
• Add rice flour, salt to 3/4 ground paste & make small balls & keep aside.
• See below picture and do same as.
• Heat oil in fry pan add popu and fry for 2mins.
• When they splutter add mixed buttermilk, curry leaves & stir well.
• Cook for some time, when it boil add ground balls carefully into majjiga pulusu.
• Cook for 10 mins on low flame & remove from  the flame.
• Lastly transfer into a serving bowl & garnish with coriander leaves.
• Majjiga Pulusu with dal balls (undalu) is ready to serve.
• Serve with  moong dal or toor dal  pappu.

                                         

Click Here for Full Recipe>>

Gutti Vankaya Kura / Stuffed Brinjal Curry

  Ingredients : 

• 6 nos Brinjals / Vankayalu
• 4 sp Chana Dal
• 4 sp Urad Dal
• 1 sp Coriander Seeds
• 6 Red Chillies
• 1 " Tamarind flake
• 1 pinch Turmeric Powder
• 3 spgrated  Dry Coconut
• 5 sp Oil
• Salt to taste

Method :

• Heat 1sp oil in fry pan add chana dal, urad dal, coriander seeds and red chillies.
• Fry them on a low flame until it turns golden brown in colour.
• When they cool grind along with salt, tamarind, turmeric & coconut powder into a fine powder.
• Cut bringals into 4 pieces with out separating.
• Stuff some amount of the prepared powder in each brinjal.
• Now heat oil in a pan and carefully place each stuffed brinjal in it.
• Cover with a flat lid and pour little water on it.
• Keep checking in between, when they are cooked properly, then remove from the flame.
• Transfer into a serving bowl. Stuffed brinjal curry is ready to serve.
• Spicy and tasty gutti vankaya kura is ready to eat.

Click Here for Full Recipe>>

Whole Wheat Sunnudalu / Laddu

                                       

Ingredients :

• 1 cup Whole Wheat / Godhumalu
• 1/2 cup Sugar
• 3 Elachi
• 3 tbsp Ghee

Preparation :

• Grind sugar with elachi into a fine powder & keep aside.
• Heat 1sp ghee in pan on medium heat add whole wheat and fry.
• Roast the wheat until dark golden brown in colour & turn off the flame.
• Let it cool and grind them into a fine powder.
• Remove the wheat powder onto a mixing bowl, add sugar and remaining ghee & mix well.
• Take small portion of the mixture and shape into a ball.
• Whole wheat laddu is ready to eat. 

          



Click Here for Full Recipe>>

Alachandala Vadalu /Fritters

                                          

Ingredients :

• 1 cup Lobia / Alachandalu / Bobbarlu
• 2 Green Chilles
• 2'' Ginger Piece
• Coriander leaves chopped
• Curry leaves chopped
• Oil for deep fry
• Salt

Preparation :

• Soak lobia over night or at least for 4 or 5 hours, and drain them.
• Grind lobia with green chillies and ginger with out water.
• Add salt, chopped coriander, curry leaves & mix well.
• Grease a plastic cover or your palm with water & take small ball and pat the ball to a round shape.
• Carefully drop them into hot oil and fry them on medium flame.
• Until its brown in colour take them on a paper towel to drain excess oil.
• Alachandala fritters (vadalu) are ready to serve.
• Serve with onion chutney or tomato sauce.

                                  

Click Here for Full Recipe>>

Tomato Rice

                                           Tomato Rice

Ingredients :

1 Cup Rice

3 Tomatoes chopped
2 Green Chillies chopped
1 sp Ginger Garlic paste
1 Big Onion chopped
2 sp Peanuts
3 Cloves
1" Dalchini
3 Elaichi
3 sp Oil
Salt
Curry leaves
Coriander leaves

 Method :

• Wash  1 cup rice and keep aside.
• Heat oil in a pan add cloves, dalchini, peanuts & elaichi fry for 1min.
• Add onion, green chilli pieces, curry leaves and fry for 2mins.
• Add ginger garlic paste, stir &fry.
• Add Tomatoes and stir well, cover and cook for 5mins on low flame till the tomatoes are soft.
• Add 2 cups water & enough salt and transfer into a cooker bowl or rice cooker.
• Press the switch to cook mode.
• When the food is cooked switch will automatically move to 'keep warm' mode .
• Tomato rice is ready to serve.
• Before serving garnish with coriander leaves. 
• Serve with raita or pickle.

Click Here for Full Recipe>>

Alachanda Kayala ( Black eyed beans / Lobia) Curry

                                   

Ingredients :

• 1/4 kg Alachandakayalu
• 1 pinch Turmeric Powder
• 2 sp Chutney Powder
• Salt to taste

For Popu :

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

Method  :

• Wash and cut alachandakayalu into small pieces.
• Cook with enough salt and turmeric powder and drain.
• Heat oil in a fry pan add popu ingredients & fry for 2mins.
• When they splutter add curry leaves & cooked alachandakayalu & stir well.
• Then add chutney powder and stir well, and cover it.
• Then the curry gets well coated with the powder.
• Continue to cook for 2mins on low flame with lid.
• After 2mins remove the lid and transfer into a serving bowl.
• Alachandakayala curry is ready to eat.
• Eat with steamed white rice.  
• See my previous posting for 'Chutney powder'.  

                               

                                       

Click Here for Full Recipe>>

Rice With Soya Granules

                                                                 

Ingredients :

• 1 cup Rice
• 1/2 cup Soya Granules
• 1/2 sp Cumin Seeds
• 1 Onion chopped
• 1 Tomato chopped
• 2 Green Chillies chopped
• 1/2 sp Ginger Garlic paste
• 1/2 sp Red Chilli Powder
• 1 pinch Turmeric Powder
• 1/4 sp Coriander Powder
• 1/4 sp Garam Masala
• 3 sp Oil or Ghee
• Salt to taste
• Curry leaves
• Coriander leaves

Preparation :

• Wash and soak soya granules and keep aside.
• Clean and wash 1 cup rice & keep aside.
• Heat oil in a fry pan add cumin seeds and fry for 1min.
• Add onions and fry light brown, add ginger garlic paste, green chillies, curry leaves & fry well.
• Next add tomoto and stir well , cook on low flame . 
• Add turmeric, red chilli, coriander, garam masala powders & stir well  and fry for 2 mins. 
• add soaked granules, soaked rice and fry for 2 mins.
• Add 2 cups water and enough salt mix gently.
• Transfer into a  pressure cooker bowl or rice cooker bowl .
• Press the switch to cook mode.
• When the food is cooked switch will automatically move to 'keep warm' mode.
• Soya Granules bath is ready to serve.
• Before serving garnish with coriander leaves.  

Click Here for Full Recipe>>

Ariselu

                                          

Ingredients :

• 1 kg Rice
• 3/4 kg Pakam Jaggery
• 1 sp Elachi powder
• Oil + Ghee for deep frying

Method

• Soak rice for one over night, the next day drain water completely .
• Blend it well to fine powder in a mixer.
• Add the grated jaggery in a pan with a cup of water & boil it.
• The jaggery dissolves into water then filter the syrup.
• Add the syrup to a wide pan and keep the flame.
• Once the syrup comes undapakam, remove from the flame.
• Add rice flour, elaichi powder and small cup of ghee & stir well.
• When its cool take a small ball and pat the ball to round shape like small puri on a plastic paper.
• And then fry it in oil on medium flame until its brown in colour.
• Take from pan and press to remove excess oil.
• Once they are cool store them in an airtight container.   

Click Here for Full Recipe>>

Brinjal / Eggplant / Vankaya Curry

                                             

Ingredients :

• 1/4 kg Vankayalu / Brinjal
• 1 pinch Turmeric powder
• 2 sp Chutney powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• 3 sp Oil
• Curry leaves

 Preparation :

• Wash and cut brinjal into small pieces & keeep aside.
• Always preserve the cut brinjal in water & add a pinch of salt.
• Heat oil in a fry pan add popu ingredients and fry for 2mins.
• When they splutter add curry leaves & vankaya mukkalu, and stir well.
• Add turmeric powder, salt and sprinkle little water and mix well.
• Cook on medium flame with lid. Keep checking in between.
• The brinjal should become tender add chutney powder & stir well.
• All the curry well coated with the powder, continue to cook on low flame with cover.
• After 1min turn off heat & transfer into a serving bowl.
• Vankaya Kura is ready to serve. Serve with white rice.

Click Here for Full Recipe>>

Gongura / Red Sorrel Leaves Roti Pachadi

                                            

Ingredients :

• 1 cup Gongura Leaves / Sorrel Leaves
• 6  Green Chillies
• 1 Onion chopped
• 1 pinch Turmeric powder
• Salt to taste

Method :

• Wash and cook gongura and green chillies.
• Grind green chillies with enough salt & turmeric powder.
• Add cooked gongura and slightly press.
• Next add and grind chopped onions slightly.
• Transfer into a serving bowl.
• Serve with steamed white rice or roties.                                

Click Here for Full Recipe>>

Cabbage Dal

                                       

Ingredients :

• 1cup Toor Dal
• 1 cup grated Cabbage
• 2 Green Chillies chopped
• 1 Tomato chopped
• 1 Onion chopped
• 1 sp Tamarind pulp
• 1 pinch Turmeric powder
• 1 sp Red Chilli powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1 Red Chilli crocked
• Curry leaves
• 2 sp oil

Method :

• Pressure cook dal, grated cabbage, onion, green chillies & tomato.
• Let the cooker cool, remove the lid and mash it.
• Heat oil in a pan add mustard,cumin seeds & crocked red chilli, fry for 2mins.
• When they splutter add curry leaves,cooked dal, tamarind pulp & stir well.
• Add turmeric, red chilli powder, salt and stir well.
• Let it cook for few mins on medium flame.
• After cook transfer into a serving bowl.
• Cabbage dal is ready to serve.
• Serve with rice or roties.

Click Here for Full Recipe>>

Boondi Laddu /Soft Laddu

                                   

Ingredients :

• 1 cup Besan / Sanaga Pindi 
• 1 cup Sugar
• 1/2 cup Water
• 1 Pinch Pacha karpooram
• 1/2 sp Elaichi powder
• few Cashews
• Oil for deep fry

Method :

• In a bowl add besan mix with water like dosa batter without lumps.
• Heat oil in a wide pan and pour the batter over a laddle with small round holes.
• Tap it gently with a spoon, so that small balls of dough fall into the oil.
• Don't fry them crispy, take them out when they are soft.
• boil sugar and water in a heavy bottomed pan and make syrup like 'undapakam'.
• Add pacha karpooram, elaichi powder & fried boondi to the syrup & mix well. 
• Let it cool for some time, after cool grind all boondies with a blender.
• Then make round balls or laddoos with cashews.
• Soft laddu are ready to eat. Allow them to dry.
• Store them in an air tight container.

                                    

Click Here for Full Recipe>>

Godhuma Rava Pappu Pongali / Cracked Wheat Hot Pongal

                                           

Ingredients :

• 1 cup Cracked Wheat / Godhuma Rava
• 1/4 cup Moong Dal
• 2 Green Chillies chopped
• 1" Ginger chopped
• 1 sp Pepper powder
• 1/2 sp Cumin seeds
• 3 sp Oil or Ghee
• few Cashews
• 1 pinch Hinghu
• Curry leaves
• Salt

Method :

• Wash and cook dal, godhuma rava with 4 cups of water.
• Heat oil in a pan add pepper powder, cumin seeds, cashews & fry for 2 mins.
• Next add ginger, green chilli pieces, curry leaves & fry for 1min on low flame.
• Add this popu to the pongal with enough salt and mix well.
• Cracked wheat hot pongal is ready to serve.
• Serve with chutney or chutney powder & ghee.

Click Here for Full Recipe>>

Vankaya, Chikkudukaya Kura / Brinjal, Broad Beans curry

                                     

Ingredients :

• 1/4 kg Chikkudukayalu
• 4 no Vankayalu / Eggplant
• 1 sp grated Ginger
• 3 Green Chillies chopped
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1/2 sp Chana Dal
• 1 Red Chilli crocked
• Curry leaves
• 4 sp Oil

Preparation :

• Wash & tear chikkudukayalu each into 4 or 5 pieces & cook with salt.
• Wash & cut brinjal into small pieces and keep aside.
• Heat oil in a frying pan add popu and fry for 2mins.
• When they fry add curry leaves & ginger, green chilli pieces & fry for 1min.
• Add vankaya mukkalu, salt, turmeric powder and mix well.
• Sprinkle little water & stir, cover and cook on medium flame.
• Once they are starting to become tender add cooked chikkudukayalu and stir well.
• Cook  for 5 mins on low flame with cover.
• Turn off heat & transfer into a serving bowl. Serve with white rice.

   

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Keera Dosakaya Pappu / Cucumber Dal

                                        

Ingredients :

• 1 cup Toor Dal
• 1 small Cucumber
• 1 Tomato chopped
• 2 Green Chilli chopped
• 1 pinch Turmeric powder
• 1 sp Red Chilli powder
• 1/2 sp Tamarind pulp
• 1 pinch Hinghu
• Salt to taste

 For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Cumin Seeds
• 1 Red Chilli crocked
• 2 sp Oil
• Curry leaves

Preparation :

• Wash, peel and cut kira dosa into small pieces.
• Pressure cook dal, cucumber pieces, green chilli & tomato.
• Let the cooker cool, remove the lid and mash it.
• Heat oil in a pan add mustard, cumin seeds & crocked red chilli.
• When they splutter add curry leaves, tamarind pulp & mashed dal mix.
• Add turmeric, red chilli powder, salt, hing and stir well.
• Let it cook for 5mins on medium flame. After cook transfer into a serving bowl.
• Keera dosakaya pappu is ready to serve. Serve with rice or roties.

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Aloo Bajjilu / Potato Fritters

                                               

Ingredients :

• 1 cup Besan  / Sanaga Pindi 
• 2 sp Rice Flour / Biyyam Pindi
• 2 Aloo / Potato
• 1/2 sp Red Chilli powder
• 1 pinch Cooking Soda
• Oil for deep fry
• Salt to taste

Preparation :

• Wash and slice the potatoes into thin round pieces and keep them aside.
• In a bowl add besan, rice flour, salt, red chilli powder, cooking soda and mix well.
• Add  enough water and prepare like thick dosa batter with out lumps.
• In a pan heat oil, once it is hot, dip aloo slices and drop into hot oil.
• One by one and gently drop from the sides of the kadai.
• Fry them until light golden brown in colour & remove from the oil.
• Aloo bajjis are ready to serve. Serve with chutney or ketchup. 

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Sri Raja Rajeswari Devi

Wishing All of You a Happy Dassera

The festival of Dassera, also known as Vijayadasami is celebrated with joy and enthusiasm for ten continuous days. The first nine nights are spent in the worship of Goddess Durga and hence these nights are known as Navaratri. The tenth day of the Dassera day is in honour of Durga Devi, on the day of Vijayadasami Goddess Raja Rajeswari Devi is worshipped. Goddess Raja Rajeswari Devi is considered as she controls every living beings mind and sensory organs. The day Vijayadasami  is considered to be auspicious and festive by the people of India and is celebrated as the day that symbolizes the victory of 'God over Evil'.

The primordial energy is the female form, is known by various names such as Raja Rajeswari, Addi Parasakthi and Jagadamba. She rules the universe according to her will. In other words the whole universe belongs to her. Goddess Rajeswari is a symbol of beauty and grace. She is the giver of wealth, health and happiness. Rajeswari Devi always appears with a smiling face. She has four hands, two of which bless the devotees. She carries weapons such for control of anger. Her smiling face is meant to chear up devotees for happiness. She is always well dressed, bedecked with jewelry and jems of various kinds. Seriptures describes her as brighter than thousand suns, and wearing a cresent moon on her crown. She is worshipped by Brahma, Vishnu, and Shiva.

She resides at 'Manidweepam', which was created out of her own thought. Raja Rajeswari Devi holds five arrows or flowers, a noose, a goad and sugarcane or bow.The noose tells us about the control of whole power. The goad is the indication for power of knowledge, the sugarcane draws out the mind . The five flowers indicates the five senses sound, touch, form, taste and smell. Raja Rajeswari is the presiding deity of Srichakra. She has every power of creating the universe and to destroy it. Those who worship Raja Rajeswari can see her divine and pleasant blessings on them. Raja Rajeswari Devi stays on 'Sahasrara Chakra' and also on 'Swadistana Chakra'. Those who worship her and perform pooja, keep  their thoughts, desires lifestyle and health in control. She is the mother of love and grace. The graceful mother removes evils and develops goodness within all of us.

"Sarva Mangala Mangalye Sive Sarvaardha Sadhike

Saranye Tryambake Gowri Narayani Namosthute"

                         Naivedyam of Sri Goddess Raja Rajeswari Devi

  

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Sri Mahishasura Mardini

Goddess Mahishasura Mardini is worshipped as the goddess of final night of during Durga Navaratri festival. Her most celebrated role as Mahishasura Mardini the slayer of Mahisha, the buffalo Demon, is so central to the shakta religion that it merits separate consideration. Mahisha a great Demon (Asura) has undertaken extraordinary asusterities and there by accrued such vast power that even the Gods can no longer defeat him. In successive battles, they lose the three worlds to Mahisha's superior might and the cosmic order thrown into disorder.

Accordingly, all the Gods simultaneously offer their own individual powers back to their common source. And as they do so, they behold an extraordinary sight, as the source begins to materialize before their eyes. She is Maha Devi, the great Goddess, the mother of all beings, divine and mortal. Taking the warrior form of Her Avatar, Goddess Durga, she departs on her lion mount to meet the Demon

Mahishasura who happened to see this divine beauty Durga got mesmerized by her beauty and approached  her with the intention of marriage proposle. Goddess Durga agreed to marry him on one condition that Mahishasura should win over her in duel. Mahishasura who was proudy of his power agreed for the duel . The deul went on for 9 nights and the end of 9th night Goddess Durga beheaded Mahishasura. So the nine nights for which the war was fought is called Navaratri. At last, she and Mahisha alone remain, standing on the corpsestrewn  bottlefield, of course, Mahisha can't win but he takes the forms of many powerful beasts as he tries. While he is in midtransformation from Buffalo back to Human form, Devi finally slays him. Goddess Durga killed Mahishasura and became Mahishasura Mardini. Thus saving the universe, restoring the cosmic order, and earning the title "Mahishasura Mardini"

Prayer to the Goddess who killed Mahishasura.

Ayigiri  Nandini Nandita Medini Viswa Vinodini Nandinute,

Girivara Vindhya Sirodhini Vasini Vishnu Vilasini Jishnunute,

Bhagawati hey Siti Kanta kutumbini Bhoori kutumbini Bhoori krute,

Jaya jaya hey Mahishasura Mardini Ramyaka Pardini Shaila Suthe.

                                      Today's Mahishasura Mardini Nivedana

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Sri Durga Devi

Om Dum Durgayei Namaha 

Goddess Durga Devi is  worshipped during Durga Navaratri on the seventh day, which is called 'Durgastami'. It is the most ausoicious day in Navaratri. Goddess Durga is the mother of the Universe and believed to be the power behind the work of creation, preservation and destruction of the World. The word 'Durga'  in sanskrit means a fort, or a place which is difficult to over run. Another meaning of Durga is 'Durgatinasini', which literally translated into the 'One who eliminates sufferings'. She introduced herself in the 'Rigveda', saying she was the form of the supreme power, who had created all the Gods. Now she had come to fight the demon and save the Gods. They did not creat her. It was her lila that she emerged from their combined energy.   Thus Hindus believed that Goddess Durga protect her devotees from the evils of the World and at the same time removes their miseries.

As a Goddess, Durga's feminine power contains the energies of the God. Goddess Durga Devi was gifted all the weapons by various Gods as 'Trishulam' gifted by Rudra, 'Sudarshana Chakram' gifted by Lord Vishnu, God Indra gifted 'Vajrayudham', Lord Brahma gifted 'Kamandalu' and God Kuber gifted 'Ratnaharalu' to the God Shakti. Durga is depicted as having 10hands. These represents  ten directions in Hinduism. This suggests that she protects the devotees from all directions.

Durga Mata has three lotus eyes. The left eye represents desire (the Moon), the right eye represents action ( the Sun), and the central eye represents knowledge (Fire).She wears a shiny attire emilting fierce rays. Her ornaments were carved beautifully of gold with ocean pearls and precious stones embeded in it. Goddess Durga Devi riding on the lion, symbolises her mastery over all these qualities. The lion represents power, will and determination. The lotus in Durga's hand is not in fully bloomed. Durga created as a warrior Goddess to fight an asura named Mahishasura. Goddess Durga Matha signified as the ever existent for protection from all the obstacles in life. Durga her self says that she is quick to hearten to the plea's of her devotees and that she may be pititioned in times of distress to help those who worship her.

Devi Durga stands on a lion in a fearless pose of "Abhay Mudra", signifying assurance of freedom from fear. The universal mother seems to be saying to all her devotees surrender all  actions and duties on to me and I shall release these from all fears.

"Yaa Devi Sarva Bhooteshu Matru Roopena Samsthita

Namastasyai Namastasyai Namastasyai Namo Namaha"  

                                             Durga Devi Naivedyam

    



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Sri Saraswati Devi

Om Aim Saraswatiaye Namaha

Goddess Saraswati Devi is worshipped as the Goddess of sixth day during Durga Navaratri Puja. She is worshipped on the final 3 nights of Navaratri festival. Saraswati Devi is the first and oldest mention of any Goddess in Ancient texts of India. She is the Mother of Vedas and the repository of Brahm's creative intelligence. saraswati is also called Vakdevi, the Goddess of speach and communication.

Goddess Saraswati is the Goddess of wisdom and learning. Saraswati Devi is one who gives the essence of our own self. She is considered as the personification of all knowledge, arts, science, carfts and other skills. She has a beautiful and elegant presence is pure white in colour, clad in white sari seated on a white lotus. She has four hands representing four aspects of human personality in learning mind, intellect, alertness and ego. Saraswati Devi is controller of education, intelligence and speach.

'Sara' means essence and 'V' means the self, therefore meaning knowledge of the true self which is all knowing and all powerful. Mata Saraswati Devi is also called "Shwetambari", since 'Shweta' means white and 'Ambari' means 'One who clad or wear' because of her fondness of wearing white dress  and she sits on a white lotus. Saraswati Devi rides a swan and some times a peacock. The white lotus symbolizes supreme pure knowledge, while the swan symbolizes grace and the power of the discrimination. The peacock is the secret of OM. In one hand Saraswati Devi holds the Vedas which represent the true knowledge and other hand she holds rudraksha mala, representing the power of meditation and spirituality. In the third and fourth hands holds a mucial instrument called Veena, representing perfection of all arts and sciences.

Vasantha Panchami is to Saraswati, the Goddess of knowledge and art. This festival is celebrated every year on the 5th day or Panchami of the bright fortnight of the lunar month of Magha. Which falls during January-February. That on this day Goddess Saraswati Devi was born. Hindus celebrates Vasantha Panchami with great fervor in temples, homes and even schools. The learned and erudite attach greater importance to the worship of Goddess Saraswati Devi. As a practice only educate people worshipp her for knowledge and wisdom. They believe that only Saraswathi can grant them Moksha. She destroys the demon of ignorance and grants us knowledge and divine wisdom. 

"Saraswathi Namasthubyam, Varadhe Kama Roopini,

Vidhya Rambham Karishyami, Siddhir Bhavathu Maysada"

                              To day's Goddess Saraswati Devi Naivedyam

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Sri Lalitha Tripura Sundari Devi

  "Om Aim Hreem Shreem Sri Matre Namha" 

Goddess Lalitha Tripura Sundari Devi is worshipped during Durga Navaratri on the fifth day. Which is called Lalitha Panchami. It is most auspicious day in Navaratri. Lalitha Tripura Sundari Devi a form of a supreme Goddess.

Lalitha means 'She Who Plays'. All creation, manifestation and disslution is considered to be a play of Devi or the Goddess. Lalitha Tripura Sundari Devi is a Goddess who is representative of these Goddess on form, Durga, Lakshmi and Saraswathi. Tripura means the three Cities, and Sundari means beautiful; specifically a beautiful female. Therefore her name means, Beautiful of Three Cities. Tripura Sundari is also worshipped as the Yantra, which is considered by practitioner of Sri Vidya. Vidya means wisdom. Tripura Sundari combaines in her being Kali's determination and Durga's charm, grace and complexion. She has a third eye on her forehead, usually four armed and clad in red or golden in colour, depending on the meditational form. She holds five arrows of flowers, a noose, a goad and sugarcane or bow. The noose represents attachment, the goad represents repulsion, the sugarcane represents the mind and the arrows are the five sense objects . She is the heavily ornamented and sits on a'Simhasanam' before Srichakra. Srichakram is the most sacred thing for Hindus. 

Goddess Lalitha Tripura Sundari Devi and red Goddess in one of the most powerful manifestation of Goddess, Shakti. Goddess Shakti incarnated as Lalitha demolish the Demon called Bhandasura. As per legends Goddess Lalitha represents the panchabhuta of the universe. Panchabhutas are air, water, fire, space and earth. She always appears as she is 16 years of age. According to this theory Goddess Lalitha appears in the form of 16 nithyadevies, while depicting the war between Bhandasura and the Goddess Lalitha. Sahasranama Stotra mentions the Nitydevies, her consort is Shiva Kama Sundara. The Lalitha Sahasranamam illustrates her cherismas from head to foot. She described as the 'One who recreates the Universe'.

On this day Lalitha Sahasranamam will be read compulsorily. Lalitha Sahasranamam also known as Rahasya Namam.  Lalitha Sahasra Namam is very powerful slokhas. Chanting it Goddess Lalitha Tripura Sundari Devi will ward off all evils and would lead to the fulfillment of all the wishes to the devotees. Chanting Lalitha Sahasranama Stotram on fridays is considered auspicious. 

Wishing all of you a Happy Navaratri  

                         Today's Nivedana of Lalitha Tripura Sundari Devi              

    

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