Monday, 17 August 2015

famous rava upma andhra style

Upma is versatile. You can also make it with vermicelli or brown bread. You can also experiment and make a combination to have the best of both worlds.

kolhapuri misal recipe

¼  cup each sprouted moong, matki, masoor, chana chole, wal
3 onions, chopped
3 tomatoes, diced (reserve some for the topping)
2 cups curd
1 cup chiwda (rice flakes)
½ cup farsan
To taste: salt, chili powder, graham masala, ginger garlic paste dhania-jeera powder, chopped coriander
Topping: sev and tomato pieces


1. Heat oil in a pan. Add jeera and mustard seeds. When the seeds crackle, add ginger-garlic paste, turmeric, hing, and chopped onion.

2. Sauté for a few minutes. Add tomatoes. Sauté until the oil starts leaving from the side.

3. Add sprouted pulses, chili powder, garam masala, dhania, and jeera powder. Mix well.

4. Add some water and let it cook for a few minutes. When cooked, remove from fire.

5. Take half a bowel of ussal. Add chiwda, farsan (1 tsp. each), chopped coriander and sev on top.

6. Serve hot with pav.

Prep Time:     15 minutes          
No of Serves: 2 Members

How to make perfect ratatouille

This is an Italian version of a mixed vegetable salad and is served hot with your favorite breads. Recommendation: Focaccia, garlic bread, and whole- Wheal taste.

kedgeree British Army breakfast

Kedgeree was probably our good old khichdi. The British Army made this rice a rice into breakfast dish with fish.

dalia upma for cute babies

Broken water or Dalia is rich in proteins, iron, B-complex and folic acid. Makes a better upma as it provides a better, crunchy texture instead of the smooth rava upma. The vegetables make the dish interesting and nutritious.

Sunday, 16 August 2015

Coconut lassie for health and beauty

A lassie is a lassie--until you add coconut and mint to it. Then, you have a coconut mint lassie. In Punjab, lassie is an all-day drink relished in tall tumblers through the day. Here is a variation for those who want to taste something different every day.

Saturday, 15 August 2015

Carrot juice for good skin

Gajar is full beta carotene, a life-enhancing substance. Regular consumption of this 
re-vitalizer will definitely improve the eyesight. The lemon adds a lot of tang, a lot of vitamin C, and a lot of taste.

Muskmelon juice for sports lovers

High water content drinks are ideal for sports lovers and those into fitness routines. The combination of fruits makes the drink mouth-watering and healthy.

Kiwis and apple magic juice for beauty

Two for the price one and double maza (fun) are popular concepts. Dual magic is an attractive two-layered drink with a little sweet and a little sour taste. Mouth-watering and irresistible is how we would describe it. Just right for a laid-back Sunday. Rest, relax and enjoy. 

Youthful drink for beauty and colour

 This youthful drink is about colour and variety and that extra zing for a fresh star. Good for all seasons, all age groups, and all professions. Don't let the title mislead you.

Tropical colada juice for beauty

No one ever gets tired of mangoes, especially Alphonso's. Mangoes are full of vitamins A and C. They are excellent for children. However, those with sugar problems should avoid this fruit and this drink. This high energy drink is for children and office-goers.

fresh pineapple salads

This is an instant energy drink loaded with vitamins C and A and many trace minerals. Excellent for those taking part in sports, exercises, or jogging as it is nutritious. The drink cools your body system.

Golden Glow Drink

1 papaya, medium
aamuchur powder
ice cubes, as required
Water, as required


1. Skin the papaya and cut it into small pieces.

2. Blend the papaya, water, aamuchur powder and crushed ice in a mixer.

Prep Time:    10 minutes            
No of Serves:  2 Members

Wednesday, 12 August 2015

watermelon radiant for health and beauty

1 watermelon, medium
3 carrots
ice cubes, as required
to taste: rock salt, pepper


1. Deseed watermelon and cut into small pieces.

2. Lightly scrape carrots and cut into small pieces.

3. Blend the pieces in a mixer. If required, strain.

4. Serve chilled with ice cubed.

Prep Time:    10 minutes            

No of Serves:  2 Members

Thursday, 30 July 2015

Andhra spicy chicken curry recipe

1 kg chicken tender
2 tbsp. Sunflower oil
2 large onions
2 to 3 green chilies
2 spring curry leaves
1 tbsp. Pepper
1 tbsp. Ginger garlic paste
1 tbsp. Solid Ghee
1 tbsp. Red Chili powder
2 tbsp. Gram masala powder
2 tbsps. Lemon juice
12 cashew powdered finely
½ tbsp. Turmeric
2 tbsps. Coriander
2-inch cinnamon
8 cloves
½ tbsp.  Fennel seeds  
Salt to taste


1. Marinate the chicken with ingredients mentioned under marination along with 2 tbsps. Water and set aside for 15 minutes.

2. On a low flame, cook the chicken till it is soft cooked and tender. Add  little water can be added while cooking the chicken turns dry. Once cooked, set aside for sometimes. This gives the best tastes to the fried chicken.

3. Heat oil in a pan, add curry leaves, green chilies  and fry till the leaves turn crisp and aromatic.

4. Add the cooked chicken and fry on a high flame till all the gravy is absorbed by the chicken.

5. Add the cashew powder and pepper powder. Keep stirring well and for 3 to 4 minutes or till you get a nice aroma of cashews. The gravy should dry up with masala coated over the chicken. Garnish Chicken Fry with fresh chopped coriander leaves.

Prep Time:      40 minutes             
No of Serves: 3 Members

Wednesday, 29 July 2015

coconut rice recipe andhra style

2 cups rice
1 (15 oz.) Can coconut milk
1 large clove garlic
1 cup water
1 tbsp. salt


1. In a medium pot, add the rice to dry. Add enough cold water to cover the rice by about two inches. Swish rice until the water is cloudy. Carefully pour off as much water as clear as possible. Repeat twice. If necessary, pour off the water to the rice and the last time as possible and try to use as a lid.

2. Mince the garlic cloves and add it to the rice pot. Add salt, coconut milk, and water and add a cup. Stir to combine ingredients.

3. High heat, cover and bring to the boil over a rolling in a tank. When it reaches a full boil rice quickly, turn the heat to the lowest setting. Allow it to simmer for 30 minutes on a low setting. , The location, with the lid in disturbances, in addition to 15 minutes off the heat and allow to rest.

4. Remove the lid, fluff with a fork, and serve.

Prep Time:      10 minutes             
No of Serves: 3 Members

Easy way to prepare jeera rice

2 cups basmati rice
 1 Black cardamom
1 tbsp. ghee
1 bay leaf
 Salt to taste
Cinnamon 2 inches cook
2 tsp. cumin seeds

1. Wash the rice thoroughly and soak in water for a half hour. Drain.

2. Heat ghee in a pan. Add Cumin seeds, Bay leaf, add the cardamom and cinnamon. When cracks cumin seeds, and add the rice. Add salt.

3. Stir until the ghee coats every grain of rice and it looks glossy. Add three cups of water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a small gap, otherwise the water will boil over.

4. Rice will be done when holes appear on the surface of the water is completely absorbed and the rice is done. Rice fork out on a serving dish. This will separate each grain.

Prep Time:      10 minutes             
No of Serves: 3 Members

Tuesday, 28 July 2015

tomato rice recipe andhra style

2 cups cooked rice
4 large ripe tomatoes, cut into cubes
2 tbsp. sunflower cooking oil
2 tbsp. mustard seeds
2 onions finely chopped
2 green chilies slit length wish
1 piece of grated ginger
2 tbsp. coriander powder
1 tbsp. cumin powder
1 tbsps. gram masala
Salt to taste


1. Heat the oil in a deep pan and add the mustard seeds and green chilies.
When they stop splashing add the onion and fry till soft.

2. Add the tomatoes and ginger and mix well. Cook until the tomatoes become pulpy.

3. Add the coriander, cumin and masala powders, salt to taste and mix well.
Cook on a low flame for 3-4 minutes, stirring frequently.

4. Turn off the heat and add the rice. Mix well.

Prep Time:      10 minutes             
No of Serves: 2 Members

Wednesday, 15 July 2015

south indian famous lemon rice

            South Indian famous lemon rice
2 cups cooked rice
Juice of 3lemons
1 tbsp. coriander seeds
2 tbsp. sunflower cooking oil
1 tbsp. mustard seeds
1 piece ginger grated
1/2 cup peanuts (roasted and unsalted)
1 tbsp. turmeric powder
2 green chilies
3-4 curry leaves
Salt to taste
Preparation time: 5 min   
no of serve 3 members
Preparation :

1. Gently roast and then coarsely powder the coriander seeds. Keep aside.

2. Heat the oil in a pan and add the mustard seeds, curry leaves, and green chilies.

3. Fry till the Spluttering stops and add the ginger and peanuts. Fry for another minute.
 Add the turmeric powder and turn off the fire.

4. Add the lemon juice and mix well.

5. Add the rice, roasted coriander powder and salt to taste and mix thoroughly.

6. Serve with a Raita and Poppadums’’.

Friday, 3 July 2015

How to make curd rice

3 cups of plain yogurt (curd)
1/2 cup milk
2 cups of cooked rice
2 green chilies
2 tbsp. oil
2 tbsp. mustard seeds
2 tbsp. finely chopped ginger
1 tbsp. salt
Finely chopped coriander leaves

1.In a saucepan Heat 2 tablespoonful of oil.

2.Add Mustard seeds to the oil.

3.After two minutes, add in ginger, coriander and green chillies.

4.Saute them for a minute.

5.Take the Pan off the gas. Add in the rice and salt.

6.Just before serving, mix all ingredients with yogurt (curd) and milk.

7.Curd rice is ready to be served.
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