Saturday, March 25, 2017


kajjikayalu is traditional Andhra sweet usually prepare in the festival time like Ganesh chaturthi ,Diwali,sankranthi ugadhi..It has different names in different states.In North India it is called as Gujiaa..Usually this sweet is prepared during Holi festival in North India.I hardly prepare this sweet dish in these many years.Though it is easy sweet to prepare at home,but some how I missed it.After long time I prepared this dish.The filling inside the dish is very tasty and healthy too.The filling is just roasted semolina,nuts,dry coconut.Every bite of this dish gives you nice crispy and sweet cardamom flavor. As ugadhi (Telugu New year)is coming soon celebrate ugadhi with this yummy sweet.Posting this recipe in BM#74 under the theme Festivals of India.


  • Maida or all purpose flour 2 cups
  • Ghee 4 tbsp
  • Water to knead the dough
  • salt to taste
  • oil to deep fry
  • For the filling:
  • sooji or semolina 1 cup
  • dry grated coconut 1/4 cup
  • sugar 1 cup
  • cardamom powder 1 tbsp
  • cashew nuts roasted 3 tbsp


  • Take a bowl,mix maida,salt 2 tbspns of ghee and little water and knead into soft dough.( don't make it too soft)just enough soft to handle.cover it and keep aside.
  • In another pan heat 2 tbspn of ghee and roast grated coconut for 4 to 5 mins or until it releases nice aroma.when it is done take out from the pan and keep aside.
  • In the same pan add 1 tbspn of ghee roast sooji for about 8 to 10 mins in medium to low flame or until it releases nice aroma.Then take out from the pan and keep aside.
  • powder the sugar and keep aside.
  • Mix sooji ,coconut, sugar,roasted nuts cardamom powder in a bowl.
  • Now take a small quantity of the dough and make round ball,roll it like chapathi.Add 2 tbspn of sooji mixture on one side of roll, fold it and close the edges by wetting your hands with little water as shown in the pic.
  • Fold the edges firmly so that stuffing won't leak while deep frying.Here folding edges in twisted way so that filling will stay firm

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Friday, March 24, 2017

Rava laddu

Rava laddu is a popular laddu prepared almost in every household during festivals. I prepared during Holi celebration.Rava laddu is a simple and easy laddu made with very few ingredients.Just rava,sugar,nuts and coconut gives a wonderful flavor to this recipe. Rava is a very healthy ingredient which is widely used in many recipes.Most popularly it s used in the preparation of upma in mostly south India.Posting this recipe in Blogging marathon#74 under the theme Festival of India.

  • Rava or sooji ( Semolina)1 cup( 250 ml cup)
  • sugar 1 cup
  • Fresh or frozen grated coconut 3/4 cup 
  • cardamom 6
  • Raisins 10
  • cashewnuts 10 to 15
  • Ghee 1 tbspn
  • Milk 2 tbspn for binding laddus

  • Blend sugar into fine powder and keep aside.Remove the seeds from the cardamom and blend into fine powder. keep aside
  • Heat a pan ,dry roast semolina on low flame around 10 mins or until  we smell nice aroma.Keep sauting in between,then we observe change in the color.Transfer this to another bowl,keep aside.
  • In the same pan add ghee dry roast cashews raisins until golden brown.Remove and keep aside.
  • In the same pan add grated coconut and roast few mins 3to 4 mins.
  • Mix coconut,cashewnuts,raisins to the semolina mixture.Add 1 tbspn of ghee and mix it well.
  • Now shape the mixture into laddus by adding very little milk.
  • Store in airtight container and enjoy.
Note: key taste depends on how you roast the sooji.Make sure always fry sooji in low flame.

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Sunday, March 12, 2017

Mango Thokku

Summer is almost here in Florida.Though we don't feel much winters here but we feel little chill  in the mornings. New-home lot of ventilation  feels as if every day is summer.I have a plan to plant mango tree in future.Don't know when it is possible.Yesterday I bought few raw mangoes when I went to market.There are two different shapes.I picked the smaller ones as they are very sour and good for pickling.I tried many pickles but didn't try instant mango thokku ( means grated mango).There are different way to prepare this pickle.I prepared instant method which is quick and easy method.It can stay fresh more than a month in the refrigerator.Posting this recipe in BM#74 under the theme Sauces and preserves.Here is my instant mango thokku.


  • Raw mango grated 2 cups
  • Mustard powder 2 tspns
  • Fenugreek powder 1 tspn
  • Red chilli powder 3 tspns
  • Salt 3 tspns ( you may increase or decrease)
  • Oil 100 ml + 3 Tbspns for tadka( Usually I prefer mustard oil)
For Tempering

  • Jeera 1/4tspn
  • mustard seeds 1/4tspn
  • Fenugreek seeds 5 to 6
  • curry leaves 2 strings
  • urad dal 1 tspn
  • Garlic 5 to 6 pods
  • Asofoedita( inguva) 1/4tspn or a pinch
  • Red chili 1or 2 
  • oil 3 tbspn( mustard oil or seesame oil)

  • Wash mangoes nicely and pat dry on a dry cloth and keep aside. 
  • Peel the mango skin and grate it nicely ,keep aside.
  • Heat a pan dry roast fenugreek seeds nicely in low flame until it changes the color.
  • Add mustard powder,fenugreek powder red chilli powder,salt ,oil mix it well.
  • For tempering add 3 tbspn of oil in a pan heat it add msutard,jeera,urad dal methi ,redchillies,garlic,curry leaves.
  • when tempering cools down add the tempering to the mango mixture.Let it sit for 5 hrs and enjoy with White rice.
  • It stays fresh for 15 days without refrigeration if we use dry spoon in each serving.

Saturday, March 11, 2017

Strawberry sauce

Strawberry sauce has tons of uses which is freezer friendly and can be made very easily at home.This Weekend we went to Flea market to pick some  plants ,fresh fruits and vegetables.There I saw fresh tons of strawberries tempted me to buy 2 big packs.Then  immediately the same day I refrigerate few strawberries prepared strawberry milk shake for kids,remaining strawberries I made strawberry sauce and stored in the refrigerator. It can be used as topping on vanilla ice cream ,cheese cakes,pancakes and many more.Posting this recipe in BM#74 under the theme Sauces and preserves.

  •  FreshStrawberries or frozen1 lb
  • sugar 1 cup
  • vanilla essence half tspn
  • water 3 tbspns
  • lemon juice 2 tbspns( optional)

  • Heat water sugar in a bowl,add strawberries and let it boil for few mins 5 to 10 mins in medium flame.
  • When it is boiling reduce the flame to low and close the lid,cook until the sauce thickens( around10 mins)Optionally you may add 2 tbspn of lemon juice to get the tangy flavor.
  • switch of the stove and add vanilla essence when liquid cools down.
  • Store in a air tight container and freeze it.It stays fresh more than month.

Friday, March 10, 2017

Mango jam

Mango is the king of all fruits.It is most favorite fruit in my family.We love to taste mango fruit in all seasons.Luckily we are getting mangoes in all seasons here.Still I remember how Nanna's friends used to bring bag of packed mangoes  to our home,immedietely, we all  ready to search all mangoes to see which one is ripe.Amma used to prepare pickles with mangoes in summer.My most favorite is Banginpalli. I truly enjoy the taste.Now my kids joined the club.Coming to today's recipe i.e mango jam.This is one jam I always prefer to have with bread during my long train journeys in India.Every summer we used to go long journeys in train. Amma used to carrry bread and jam with us.Recollecting my old childhood memories..what a wonderful childhood.!!This simple jam gives nice tangy flavor and awesome taste.Posting this recipe in BM#74 under the theme sauces and preservatives.


  • Raw mango 1/2
  • sugar 1 cup
  • water 1/4 cup
  • Saffron 2 to 3 strands
  • Rose syrup 2 to 3 drops


  • Grate mango skin and chop mango into small pieces.
  • Boil 3 cups of water in a bowl, add chopped pieces to the boiling water boil until they are soft( 15 mins)
  • Now remove mango pieces from the stove,drain the water and let it sit for 5 mins in the drainer.
  • In another bowl add water(1/4 cup) and sugar ,let it boil until you see bubbles in the water sugar syrup.
  • check for one thread consistency,add chopped drained mango pieces to the sugar syrup.Add saffron to the syrup.
  • Boil mango pieces in the sugar syrup,until it just thickens in low flame.( 10 to 15 mins)finally may add rose water if you prefer.
  • Now switch of the stove and enjoy yummy  jam with bread of your choice.
  • Store the jam in the refrigerator for 1 week.

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Monday, February 20, 2017

Boondi Laddu

Laddoo is a pretty famous sweet all over India.Here the recipe called Boondi laddoo is made out of Boondi.It is  served in all occasions including festivals and marriages.There are two different kids of laddoos the one which is soft and the other one which is little hard.Mine is the second one.I grew up eating these laddoos in my childhood on every occasion..Preparing these laddoos is quiet easy but the only difficulty is to shape it into balls when the boondi mixture is little hot.Finally I tried first time at home..Cant believe that, they are very tasty.Posting THIS RECIPE IN BM#73 UNDER THE THEME "FLAVORS OF INDIA."


  • chickpea flour(sanaaga pindi) 2 1/2 cups( 1 cup is 250 ml )
  • sugar 2 cups
  • water 1 cup for sugar syrup
  • cardamom powder 1/4 tspn
  • Ghee 2 tbpsns
  • oil for deep fry


  • Take a bowl,add chickpea flour and mix it nicely like thick batter by adding water( I  use 1 cup of water if you feel the batter is thick can add little more water, should be like dropping consistency)
  • Heat oil in kadai,when it is hot,slowly drop the batter on top of siever as shown in the pic.
  • Fry a min and takeout on a paper towel.
  • In another bowl,boil sugar and water until thick consistency( more than one string consistency,around 10 to 15 mins)
  • Mix,ghee,cardamom powder,fried Boondi in the sugar solution.
  • switch of the stove and mix it well until the sugar syrup coats well with boondi.
  • Remove from the stove and let it is little hot to handle with hand,start  taking little amount in your palm and shape it as laddu( shown in pic)
  • keep continuing the same procedure for the rest of  the laddus.


Kolkata Mutton Biryani

Biryani is normally made with chicken, mutton(Goat/Lamb),seafood or any veggies.Coming to today's recipe it is a combination of vegetarian and non vegetarian food. Here's Presenting today's biryani  popularly known as " KOLKATTA ROYAL BIRYANI" with a Bengali Touch. Kolkotta biryani is incomplete without aloo and/or egg in it.I learnt this from my husband who is fond and familiar with Bengali food.I added raw onions on top just to satisfy my taste buds.Usually in kolkatta biryani you won't have any onions as topping.

On a regular basis we always cook mutton curry with aloo (Bengali and Orissa Cuisine). It always tastes yummy and this made attempt aloo mutton Biryani since Potato in the mutton curry adds a unique taste to the curry. Even in Veggie Biryani Potato has awesome taste so posting this recipe in BM#73 UNDER THE THEME "FLAVORS OF INDIA"


  • Potatoes 4 medium
  • Mutton (Goat Preferably/Lamb) 3 lbs
  • Onions2
  • Green chilli5
  • Ginger garlic paste 2tbspn
  • Spice powder 1 tbspns
  • Chilli powder 2 tbspns
  • Turmeric powder 1/4 tspn
  • Coriander powder 1 tspn
  • Ghee4 tbspns
  • Curd2cups
  • Mint leaves 1/2 cup
  • Coriander leaves 1/2 cup
  • Saffron strands few
  • Milk 3 tbspsn or 1/2 cup
  • Rose water 1 tspn
  • Store bought biryani masala (Preferably Shan) 1 tspn
  • Salt to taste


  • Cinnamon sticks 3(finger length)
  • Cloves 4
  • Cardamom 4
  • Black pepper 3
  • Biryani leaf 1
  • Biryani flower 1
  • Mace or javitri1    
Blend all ingredients into fine powder.Keep aside.
  • Marinate Mutton with chilli powder, turmeric powder, curd, lemon juice,Spice powder for 1 hr in refrigerator.( I have not added salt during marination as it takes little slower to cook mutton, suggest add salt later while it depends on the quality of mutton since if it's not tender it takes longer time to cook if you add salt.
  • Take a wide pan add 1 tbspn oil, when it is hot add potatoes ( chopped little bigger in size as shown in pic) fry until light brown on both sides and keep aside.
  • In the same pan add 3 tbspn of ghee, when hot add chopped onions and green chilli. When onions turn brown add ginger garlic paste fry well, add turmeric coriander powder and then marinated mutton followed by  few coriander leaves, mint leaves and little bit of fried onions.
  • Cook mutton with lid on until it is 90% done.It takes around 45 mins to 1hr, depends upon the quality of mutton.( optionally If the mutton is not tender transfer the curry after removing potatoes this time to a pressure cooker add very little water and cook until 2/3 whistles depending on the way you like it. Check if its cooked and add salt as per your taste.)
  • Add potatoes when the mutton is almost done on stove top( in that way potatoes will not be mushy)After adding potatoes to the mutton keep it at-least 10 mins or until potatoes almost cooked.
  • While mutton is cooking cook rice ( With spices, cinnamon 2, cardamom 2, bayleaves sahjeera 1 tspn)in a wide bowl at the same time. Cook rice until it is 80% done.
  • If layering biryani on stove top, heat a deep wide non stick container with tight lid on ,add mutton in the bottom layer  followed by rice, biryani masala, saffron milk, mint and coriander leaves followed by fried onions.Cook on medium for 10 mins and low on 30 mins.
  • If cooking in the oven,Preheat oven to 400F.
  • Slowly arrange half of the mutton curry on a oven tray and layer the rice on top followed by coriander and mint leaves, fried onions ,rose water and milk 1/2cup soaked in saffron.Now repeat the process for another layer of mutton.Seal the tray with aluminum foil and bake around 20 to 25 mins.
  • After 10 mins when cools down little bit, slowly mix the biryani and enjoy with salad of your choice.

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