Yellow cucumber is one of the favorite vegetables in Andhra pradesh which is well known as Dosakaya.according to wikipedia cucumbers are originated in India and there are many varietie s of cucumbers are caltivating in India. Espicially in andhra pradesh this yellow cucumbers are commonly used as a vegetable in curries,sambar and dosakaya pappu and dosa avakaya is very famous and also as achutney too.And according to Ayurveda cucumber is a cool vegetable, for this reason it is used widely as a treatmet to remove dark circles around eyes.Cool juices of cucumber helps to reduce body heat. We use cucumber a lot in cooking espicially as spicy chutnies and here I am with a spicy chutney recipe with yellow cucumber DOSAKAYA MUKKALA PACHADI........
INGREDIENTS:---Dosakaya(yellow cucumber) --- 1 medium sizeGreen chilli s -- 5 no.Red chillis -- 3no.Urad dal -- 5 tea spFenugreek seeds --- 5 seedsMustard seeds -- 1/2 tea spTamarind --- 1 inch pieces -- 2noTurmeric -- 1/4 tea spAsafoetida -- 1/4 tea spSalt to tasteCoriander leaves -- 1 tab sp choppedOil --- 6 tea sp
METHOD:----1. Peel the skin of yellow cucumber cut in to half and check the taste,some times this yellow cucumber are in little bitter taste that will spoil the chutney taste.2. So check the taste and remove the seeds in to a bowl and leave a side.3. Then cut the cucumber in to small pieces and leave a side.4. Now heat 2 tea sp s oil in a fry pan and add green and red chilies, fenugreek seeds and 2&1/2 tea sp s urad dal and fry till light brown color.5. Now add salt to taste, turmeric, tamarind pieces, cucumber seeds and a tab sp of cucumber pieces to this and grind in to a fine paste. 6. Now add this paste to cucumber pieces mix well.7. Heat remaining oil in a pan and add mustared seeds and let them popup then add asafoetida remove from heat and add this to pachadi then add chopped coriander leaves mix well.8. Serve with hot rice and a drop of ghee...
It's my husband s birthday last Thursday I made this cake. For this cake base I used old simple cake recipe which my mom use to make. In those days my mom use to blend the cake mixture with a wooden spoon for long time because we don't have mixee to powder sugar so she use to mix sugar, eggs together mix till sugar melts and the mixture became like a cream so this process use to take a long time. And also she uses to bake the cake in a pressure cooker. My mom had that 12lte prestige pressure cooker so she use to pour sand in the bottom of the pressure cooker and then arrange a steel stand preheat for 10 min. and then place the cake tin and bake in a medium flame for 10 min. and then in a low flame till nice cake smell comes out. When ever amma bake this cake we find the aroma from the gate it self mmmmm golden childhood days…………Here I go with the plain cake recipe.
INGREDIENTS: ----
Flour --- 250 gm. (all-purpose/ maida)
Sugar – 250gm.
Butter – 250 gm.
Eggs – 4 no.
Vanilla essence --- 1 tea sp
Baking powder – 1&1/2 tea sp
Milk --- 1/2 cupMETHOD:---
1. Preheat the oven at 350 degree F or 175 degree c. or in gas mark 5 for 10 min.
2. Grease a 9inch- 9 inch round cake tin and dust with little flour and leave a side.
3. In a bowl cream to gather butter and sugar and then add eggs on by one and blend till it become like a cream.
4. Then add vanilla essence and mix well.
5. Shift flour and baking powder to combine to gather and then add little by little to the eggs, butter and sugar mixture mix well.
6. Now add 1/2 cup milk and mix well till all the ingredients are combine well to gather.
7. Now pour the cake mixture in to the prepared cake tin and reduce the temperature to 250 degree F /120 degree C/gas mark 3 and bake for 30 – 40 min. or skewer inserted in to the center comes out clean.FOR BUTTER ICING:---
Vegetable shortening --- 1/2 cup
Butter – 1/2 cup
Vanilla extract – 1 tea sp
Confectioners sugar --- 4 cups
Milk – 2 tab sp
In a bowl cream shortening, butter,
And vanilla then add sugar one cup at a time and mix well each time then add milk and beat till light and fluffy cover till you decorate the cake other wise icing will get hard.
Manugupoolu is one of the variety of very famous tea time snack in allover India, well known as Muruku or mullmuruku in some places.Manugupoolu is the name of this veriety muruku in Andhra Pradesh, all the recipe is same as other muruku recipe but little different in the shape and recipe too.
This recipe is requested by some of my viewers and my fellow blogger and friend Aparna prabu of Aps kitchen, so here I go with the recipe friends check it out……………….. 
INGREDIENTS:----
Rice flour ---- 2 cups
Fried chick pea flour (putnalu, porikadalai, hurigadala.daliya, chutney dal, veyinchina senagapappu) - 1/2 cup (dry roast fried chick peas till little warm and grind them in to a fine powder)
Chick pea flour (besan, senagapindi, kadala mavu) --- 1/2 cup
Salt to taste
Butter – 1 tab sp (you can use oil)
Red chili powder --- 1 1/2 tea sp (according to your taste)
Vamu (Ajwain, carom seeds) --- 1 tab sp
Seasame seeds – 2 tab sp
Oil for fryingMETHOD:-----
1. In a big bowl mix 3 flours, salt to taste, Red chili powder, vaamu and seasame seeds mix well. 2. Heat 2 tab sp oil in a pan and add this oil to the flour mixture and mix with a spoon. If you want to add butter then no need to melt or heat the butter just add 1tab sp butter and rub with your hand and mix well.3. Now add enough water and knead in to a soft dough 4. In the same time heat enough oil in a deep frying pan for deep frying the Manugupoolu. 5. Fix the disc with star hole in the chakrala press ( muruku maker) and press on top of a polythene sheet. 6. Now lift them from the sheet and drop in to hot oil and fry till golden color in a very low flame. 7. If you fry them in a high flame they won't cook properly and become hard so fry them in a very low flame it will take time but result will be great and you can get yummy and crispy manugupoolu. 
8. And some more tip's I want to share with you all is when you are pressing manugupoolu, press them on the back side of a round ladle and slowly drop it with ladle this prevents oil burnings on your hand.9. Make sure you dough is soft and is enough to press through from the muruku press If your dough is hard then when you drop muruku in to hot oil they break in to smal pieces and oil will spoil. so dough should be very soft(like a sticky chapathi dough)10. Wet your hands and dick every time when you are filling the dough in to murukumaker. This will be very help full in pressing muruku.Hope you all like my recipe and enjoy your snack with a cup of coffee..
Watermelon sambar yes what you reading are right. I made sambar with water melon. Usually I make watermelon kuttu and it taste just like white pumpkin kuttu (boodida gummadi kaya) then I got this idea of making sambar with watermelon. As I said before that white part of watermelon in very nutritious with lots of water content so I don’t want to waste it. Some how I make sure to use it every time and this time I cut the white part with little bit of red part too. Sambar taste just awesome with very little sweet taste. Check it out here how I made it……….. 
FOR SAMBAR POWDER:---
Coriander seeds --- 1 tea sp
Cumin seeds --- 1/2 tea sp
Black pepper corns --- 1/4 tea sp
Fenugreek seeds --- 6 seeds
Channa dal (split chick peas) --- 1 tea sp
Dry roast all above ingredients in a fry pan and add a big pinch of asafetida just before removing from heat.
Let it cool for some time and grind in to a fine powder
Cover and leave it a side.
FOR SAMBAR:----
Tuvar dal (split pigeon peas, kandi pappu) ---- 1/2 cup
Turmeric --- 1/2 tea sp
Tamarind --- 5 Gms. (1 medium size lemon sized tamarind)
Salt to taste
Red chili powder --- 1/2 tea sp
FOR SEASONING:---
Oil --- 2 tab sp
Mustard seeds --- 1 tea sp
Red chilies – 2 broken
Curry leaves – 2 springs.
1 tab sp chopped coriander leaves for garnishing.
FOR WATERMELON PIECES:----
Cut the watermelon and remove the red fruit part and peel the green skin and take the white part and cut in to 2 in size pieces.METHOD:------
1. Soak tamarind in warm water for 10 min and extract the juice with 1 cup of water and leave a side.
2. Wash and soak dal for 1/2 hour and cook with 1/4 tea sp turmeric and cook till soft and remove from heat mash a little bit and leave a side.
3. Now add water melon pieces to tamarind juice and add salt to taste remaining turmeric and red chili powder and cook till watermelon pieces become tender and raw smell of the tamarind disappears.
4. Then add cooked and mashed tuvar dal mix well and bring to a full boil and check the salt if require adjust.
5. Now add ground sambar powder mix well and again bring to a full boil and let it cook for few min.
6. Now in a fry pan heat oil and add mustard seed and let them popup then add red chilies and curry leaves and add the seasoning to sambar and switch of the flame cover and leave a side for some time(at least for 1/2 hour)
7. Then sprinkle chopped coriander leaves on top and serve hot with rice or idli s
ENJOY YOUR MEAL. And I am sending this watermelon sambar to Monthly Mingle-Marvelous Melons at Chew On That.
and this mingle was started by Meeta of What's For Lunch Honey?
Bread and egg s are always a hit combination in breakfast. This bread butter and jam or eggs in breakfast came to India with English people I think, before that we Indian people don't know what bread is especially South Indians. What we use to have for breakfast Idli, Dosa, Upma, pesarattu in Andhra These are the special breakfast s what normally people use to eat as breakfast in villages is more healthy then this Idli, Dosa and all other things that is ragi ambali(ganji finger millet gruel), jonna sankati (porridge) or annam ganji(rice gruel). These breakfast dishes are good for health and nutritious too any way coming to bread and eggs is use to be a rich men's breakfast few years back but now a days every one like to have bread butter and jam in there breakfast and that's became like a fashion also, of course a easy idea for a working women too. But so many people I have seen having there breakfast as just 1 slice bread toast with butter and a cup of coffee or tea is it ok for a person who is walking a long way to catch a bus for going to there work place and do work for the whole day…………… I don't think sooo, what you people say? For me break fast is important, I like to take a full means heavy breakfast after that a simple salad is enough for my lunch….
Ok coming to eggs,Eggs are high in protein and very nutritious, but with high in cholesterol too 1egg a day is good for health I think with out yolk is much better isn’t it!? Now a day s we are getting Eggs with omega 3 fatty acids in market (I don't know if we are getting them in India).this omega3 eggs are made by feeding hens a diet containing polyunsaturated fat and kelp meal. The brand that is bringing this to the market they are giving this information on this egg s packet and of course there is a difference in nutritional values in each brand. I feel they taste better then normal eggs and here I am with my to day s recipe EGG SANDWICH with little spicy taste………… 
INGREDIENTS:---
Bread slices ---- 4 (brown or white bread as you like)
Hard boiled egg --- 1
Coriander, mint, green chili paste – 1 tea sp (take 1 tab sp coriander leaves, a few mint leaves and 1 or 2 hot green chilies and grind with little water in to a fine paste or if you have green chutney that will be fine)
Mayonnaise or cream cheese spread --- 1 tab sp
Salt --- a big pinch
Pepper powder --- a big pinchMETHOD:----
Slice the hard boiled egg
Spread green chutney on 2 bread slices
Spread cream cheese or mayonnaise on other 2 slices
Now place the sliced eggs on the green chutney layered bread slices and close with cream cheese layered bread slices and cut in to triangles and serve with a glass of fresh orange juice and fresh vegetable salad.
Enjoy your breakfast.
Brianjal is a favorite vegetable in all over India, especially in Andhra we know this as vankaya and we make a dry curry well known as Gutti vankaya kura . This gutthi vankaya kura is all time favorite in all Andhra homes, other curries what we make in Andhra with brinjal vankaya pulusu and vankaya bangaladumpakura(brinjal and potato curry).normally I make brinjal and potato curry as a dry curry for sambar rice or a side dish for roti. When I saw this gravy curry in Indira s place I just love the recipe and her pic. s made me drool According to wiki this delicious brinjal is native to India and a very effective in the treatment of high blood cholesterol. And here I go with the recipe…….
INGREDIENTS:----Brinjals – 3 (green)Potato – 1 small peeld and cut in to cubesRipe tomatoes --- 3 chopped finelyOnion --- 1 small slicedCoconut powder --- 1 tab sp Poppy seeds --- 1 tab sp ( here I didn't have poppy seeds so I replace them with melon seeds)Ginger, garlic and coriander leaves paste --- 1 tea spRed chili powder -- 1 tea spTurmeric powder --- 1/2 tea sp Oil --- 1 tab spMustard seeds --- 1 tea spCumin seeds --- 1/2 tea sp 
grind poppy seeds or mellon seeds in to a fine powder and keep a side.Cut brinjals in to medium size quater pieces and drop them in to a half a bowl of salted water ( in a bowl take some water and add a tea sp salt in that water mix well and drop this brinjal pieces this will prevent the color changing in brinjal).Heat oil in a pan add mustard seeds and let them popup then add cumin seeds and then add sliced onion and fry till golden colorNow add chopped tomatoes and fry for a sec. and cover and cook till tomato become soft and mash.Then now add potato cubes, brinjal pieces, salt to taste, turmeric, red chilli powder,coconut powder, poppy seed powder(or mellon seed powder), ginger,garlic and coriander leaves paste mix well and add 1/2 a cup to 1 cup water.Cook in a medium heat for about 15 to 20 min.or till potatoes are become tender.remove from heat and serve hot with rice or with ganji.
Sweet & simple bakes this month s baking recipe is a Carrot cake with cream cheese frosting . since I like cakes I wanted to join in this event so I don't know how to join and one day I leave a comment in there blog and they gave me the answer to join them and this months recipe is carrot cake.so I started giving my trying, first one is a big disaster i think I add a more cooking soda so it didn't come out like a loaf. and then second time it came out very well. and it is just awesome perfect sweet and every thing . Before I made carrot muffins but they are egg less(with flex seed powder)but a lot of difference in both recipes check this carrot cake recipe from sweet and simple bakes, it was so soft and delicious but only thing when I was taking the pic. s my frosting was started melting because of U.A.E s hot weather some how I managed that. and here is the recipe.....INGREDIENTS:----Self -raising flour --- 180 gBicarbonate of soda-- 1/2 tea sppinch of saltGround cinnamon --- 1 tea spFreshly grated net meg --- 1/2 tea spMixed spice(pumpkin spice) --- 1/2 tea spEggs --- 2Vegetable or sunflower oil -- 150 mlSoft light dark brown sugar --- 200 gmsGrated carrot --- 300 gmsSultanas -- 100 gmsWalnuts --- 75 gms
FOR CREAM CHEESE ICING:---Cream cheese --- 75 gSoftened butter --- 75gIcing sugar -- 125 gVanilla extract --- 1/2 tea spFOR DECORATION:Sprinkles or walnut halvesMETHOD:---1. Grease 13cm 23 cm loaf tin oil and line the loaf tin with grease proof paper.2. Preheat the oven to 150 c/ 300 f/ Gas mark 23. Shift all dry ingredients in to a bowl and leave a side4. Beat the eggs in alarge bowl, now add the oil,brownsugar, grated carrot, sultans and chopped walnuts.5. Stir in all sifted dry ingredients and bring the mixture to gather with a wooden spoon.6. Turn in to the prepared tin,smooth the top of the mixture and bake in the oven for 1 - 1 1/4 hour or till skewer inserted in to the center comes out clean.7. Allow to cool in the tin for 10 min. before turning out on a wire rack to cool completely.
TO MAKE THE CREAM CHEESE FROSTING:--Beat the cream cheese and butter to gather in a bowl until combined.Ad vanilla extract, icing sugar and mix to combine using a palette knifeSpread the frosting evenly over the top of the cooled cake.Sprinkles or walnuts halves if desiredServe cut in to slices.
