Jan 29, 2010



Hi every one..... sorry for my sudden disappearance. I was little bussy with my mom because she is not well,now she is fealing better, so to day I tried to post this recipe. this recipe is from my mom only.Today morning she sat a side in the kitchen and teached this recipe to me and this is a very new recipe to me. Normaly with rice rava I make upma, more kali or undrallu making pulihora with rava is first time but it taste really great and a perfect choice for breakfast or dinner . Here is the recipe for delicious Rice rava pulihora with great lemon aroma......
Rice rava --- 300gm. 3 cups
Oil --- 70gm (groundnut oil)
Dry red chillies -- 3 broken
Mustard seeds -- 1 tea sp
Ginger green chilli paste -- 2 tea sp
Green chilies -- 3
Chana dal(split chick peas, pachi senagapapu) -- 1 tab sp
Ground nuts(pea nuts, verusenagapappu) -- 1 tab sp
Asafoetida -- 1 pinch
Curry leaves -- 2 springs
Turmeric powder -- 1/2 tea sp
Salt -- 1 tab sp
Lemon juice -- 2-3 lemons (according to your taste)
Water -- 6 cups

  • Heat oil in a pan fry ground nuts(peanuts, verusenagapappu) till nice golden color remove and leave a side.
  • Now add mustared seeds let them popup then add split chick peas(chanadal, pachi senagapappu), dry red chillies, asafoetida,green chilies,curry leaves let them fry for a while .
  • Then add ginger and green chilli paste, turmeric powder then add lemon juice water and salt bring to a full boil.n
  • Now add rice rava to the boiling water slowly(like how we add rava for upma)stir well and cover with a lid and leave it in a low flame till rava became soft and well cooked.
  • mix well and remove from heat.
  • Serve hot.

Jan 11, 2010


In the preparation of this tasty and healthy drink Jaggery and Black pepper are the ingrdients besides water.
Jaggery is well known as Gud or Bellamu in Telugu. It is a traditional unrefined sugar which is made from sugar cane juice and is being used in many traditional sweets in India. Traditionaly it is made by boilling the raw sugarcane juice in a big pan till this juice become like a thick syrup. Before the syrup becomes solid they use natural clarificants like vegetable clarificants to clarify the syrup. They don't use chemicals in this process. jaggery has various medicinal properties as it contains minerals, vitamins, essential amino acids and also rich in calcium. It is a good source for bone strength.It is also rich in iron content. It purifies the blood and also prevents diseases like anemia. Jaggery is more healthy then refined sugar because it won't introduce in to the blood directly. As per ayurveda jaggery is very beneficial in treating throat and lung infections. According to Hindu tradition jaggery is considered auspicious. when we are going to do a good work or starting a new or important work a piece of jaggery is taken and distrubuated to wellwishers and then start the work .

BLACK PEPPER:One of the most popular spice of India.black pepper is widely used in many tradetional medicinal systems. Black pepper had a very high source of manganese and also rich in iron and dietary fiber. There are so many health benefits with this popular oldest spice of India, like it improves digestion,stimulates taste buds and improves the appetite .It also helps in prevention of diarrhea and constipation and prevents gastric troubles.
Water --- 1 glass
Jaggery (powder) --- 1 tab sp
Black pepper --- 10 (corsely ground)
METHOD: prepare Instantly
Mix both jaggery and black pepper powder in 1 class of water mix well to dissolve the jaggery, you can drink this any time in the day not after dinner.
Name& reason for which the remedy is prepared: to controle body heat and gastric troubles, indigestion, stimulates taste buds.
Oral consumption: oral consumption 1 time a day
For whom kids/Adults/All/Specific Gender: Every one (kids from 2 years)
Can prepare fresh: Should be made fresh and used immediately.
This Home remedy goes to "HOME REMEDIES'' SERIES-1 at A2ZVEGETARIAN CUISINE by Sadhana & Muskaan

Jan 4, 2010


Indian cooking challange hosted by srivalli at SPICE YOUR LIFE is a great chance to try some traditional Indian recipes.As you all know I am very much interested in trying different recipes so when valli announced the challenge I just dropped a mail to her that Iam going to join ICC..., that time I didn't even think is it possible to take challenge or not every month. This month I couldn't post the ICC recipe on time, because of some family problems, but I don't want to miss any recipe from the challenge so I tried the recipe yestarday and recipe is chegodilu, they came out realy so crisp like store brought chegodilu. This recipe is totally different then mine, in my recipe (what i learnt from my mom) I don't boil the water to mix the dough and I mix the rice flour with fried chick pea flour(putnala podi,daliya,porikadalai) any way will post my recipe some other time now here I go with the recipe CHEGODILU from Srivalli s INDIAN COOKIN CHALLENGE


Rice flour --- 1 cup
Water -- 1 cup
Split yellow moong dal -- 1&1/2 - 2 tab sp
Cumin seeds -- 1 tea sp
Sesame seeds -- 1 tea sp
Chilli powder -- 1 tea sp
Ghee or oil -- 1 tab sp
Salt to taste
Oil for deep frying


  • Soak moong dal in water for half hour to 1 hour
  • In a deep bottom pan, boil water, then add salt, ghee and moong dal. Bring it to boil.
  • Simmer and slowly add the rice flour.
  • Using a rolling pin or the ladle, mix the flour with water by stirring it well.
  • When the flour is mixed, turn off the heat immediately.
  • Cover with a lid and leave a side for 10 to 15 min.
  • Once the dough is cool add chilli powder,cumin and sesame seeds and mix well.
  • Knead this dough till you get a smooth dough
  • Adjust the spice depending on your taste.

  • Heat a deep frying pan with enough oil to fry 3-4 chegodilu at a time, If you are conscious of not using too much oil then simmer once it gets hot, the temperature should not be smoking hot.
  • Grease your fingers with oil and a pinch out a small lemon(golf) size ball and roll between your palms to form a thick rope.
  • Bring the two ends together and press to hold the both ends like a ring.
  • Make sure the ends are firmed pressed as not to give out during frying.
  • Continue with the rest of the dough until you are done with the entire batch.
  • You can eaither cover with aplate or a cloth to prevent the dough from getting dried.
  • At the same time heat oil in adeep frying pan and check if the oil is in the correct temperature, by dropping a little bit of the dough in to the oil.
  • Now gently drop the rings or chegodilu in batches like 4-5 at a time .
  • The flame should be on high till the chegodilu come up to the surface, then lower The flame to medium and cook till you get a golden color on the chegodilu
  • When the chegodilu are golden all over, using a slotted ladle, remove from oil in to a kitchen towel and cool.
  • Store in an air tight container for longer life.
NOTES:-- Remember to turn the heat to medium to high and high to medium for getting the chegodilu golden color and also to be cooked evenly. only this way you get crispy chegodis. this should not be cooked on a low flame as they will absorb more oil and can turn soggy also at times.
VARIATION:-- Instead of cumin seeds and sesame seeds 1 tea sp Ajwain(vamu, omam) can be used along with the chilli powder.