Saturday, March 26, 2016

Sunnundalu or urad dal laddo

Sunnundalu  is a traditional dish from Andhra pradesh which is fully packed with protein and is made of urad dal or kind of black and white lentil, which is extremely good for our nutrition. Urad dal is used as a major ingredient in Indian cusine for preparing healthy diet.Urad dal has a protein ,fat, and carbohydrates which is required to the body.Urad dal is one of the richest source of proteins and vitamins. Here comes my way of doing urad dal laddu or suundalu which can be prepared with urad dal, just sugar and little rice.An easy recipe  can be offered to god on any festival days..Posting this recipe in Blogging Marathon #62 under the theme Toddler snacks.


  • Urad dal 1 cup
  • Raw rice 1 tbspn
  • 1 cup grounded sugar
  • 1/2 cup ghee

  • Heat a pan dry roast rice on low flame until it just changes its color.Take out and keep aside.
  • Dry roast urad dal in the same pan, until it changes it color and releases nice aroma.This should be around 20 mins.
  • while dry roasting the dal keep stirring in between.
  • Grind both rawrice and urad dal to fine powder.
  • Grind sugar into fine powder.
  • Now mix powdered sugar in the urad dal mixture,slowly add hot ghee and keep stirring with hand.
  • Mix slowly until it just forms round ball.( When the ghee is just right to hold the balls then don't add more ghee)
  • Yummy sunnundalu is ready.
If you want  the recipe of Jantikalu or murukulu in my pic here is the recipe link which I already posted few days back.

Check out for fellow bloggers in BM#62 
Linking this to Srivalli's kids delight under the theme toddler snacks hosted by Sapana

Friday, March 25, 2016

Wheat flour cashew cookies

Cookies are favorite to all kids..when I was searching for my favorite Good day Biscuits I came across a recipe  which is similar to Good day. But,with lot of changes I prepared according to our taste buds. They turned out yummy.These are  very healthy and tasty with easily available ingredients...Here goes my recipe.Posting this recipe in BM#62 Under the theme Toddler snacks.


  • Wheat flour 1 1/2 cup( 160ml cup rice cooker cup)
  • Milk powder 1/4 cup
  • Butter 1/2 stick( 1/4 cup)
  • Sugar 1 cup( Or 3/4 cup if you eat less sugar)
  • Egg 1 large( Optionally you may use only egg white if you don't like yolk smell)
  • Baking powder 3/4 tspn
  • Vanilla essence 1 tspn
  • Roasted chopped cashew nuts(finely chopped) 3 tbpns
  • Milk 3 tbspns
  • Salt a pinch
  • Take a bowl sift wheat flour, baking powder , salt,.then add milk powder mix it well.
  • Dry roast  chopped cashew nuts in a pan until changes its color,then keep aside.
  • In another bowl take powdered sugar or icing sugar and  butter ,beat until fluffy using electric hand blender, then add egg ,beat one more min ,combine well with vanilla essence ,cashew nuts and milk.( keep few chopped cashew nuts just to sprinkle on top before baking.)
  • Now slowly add flour mixture mix it well. You can use hands if not comfortable with spatula..gently mix it well to form a smooth dough.
  • Cover the dough tightly in wax paper and keep in refrigerator for 1 hr or 10 mins in freezer.
  • After 1hr ,arrange a baking tray with parchment paper or aluminium foil and take little lemon size ball (nearly half inch small ball) .Press lightly with back of fork on top of each cookies to give a desired shape.
  • Preheat oven to 375F
  • Bake around 12 to 15 mins or until edges turn little brown.
  • Allow it completely cool for 30 to 40  mins and then slowly shift to air tight box.

Note: If you prefer crispy cookies roll the dough like chapathi and slowly cut the shapes using cookie cutter..This way they turn flat and more crispy.
Mine was crispy outside soft inside the way we prefer.
If you feel dough is hard add little extra drops of milk

Check out fellow bloggers in BM#62

Thursday, March 24, 2016

Blueberry popsicles

Popsicle or an ice pop is a water based frozen snack.It is also referred to as a Popsicle in US.It is made by freezing flavored liquid such as fruit juice around the stick,generally resembling a tongue depressor.Often the juice is colored artificially.Once the liquid freezes solid,the stick can be used as handle to hold the ice pop.Last year,When I thought of making Popsicle  I tried mixed fruit popsicles.Kids feel very lazy to eat fruits.So,thought of blending into this way and giving them a great idea.Summer already arrived in Florida,I had lot of blueberries left in my kitchen..So,thought why not I try blueberry popsicle..Here goes blueberry popsicle with touch of lemon juice and few strawberries.Posting this recipe in BLOGGING MARATHON#62 under the theme toddler snacks.


  1. Blueberries 3 cups(200 ml cup)
  2. strawberries 3 to 4(optional)
  3. Lemon juice( 1 big lemon)
  4. water 1/4cup
  5. sugar 1/4cup
  6. Popsicle molds 


  1. Blend blueberries, strawberries,lemon juice,sugar,water in a blender until very smooth.Drain and remove the extra pulp.
  2. Taste before putting into Popsicle molds.
  3. Add extra sugar if you feel it is less sweet.(because after freezing Popsicle tastes less sugary)
  4. Fill the Popsicle molds and keep it in freezer until 4 to 5 hrs.
  5. Remove after 5 hrs and enjoy these Popsicle in hot summer.

Check out for fellow bloggers in BM#62

Sending this to Srivalli's kids delight under the theme Toddler snacks hosted by Sapana

Tuesday, March 15, 2016

Water melon juice

A water melon is a type of edible fruit.They are 92% water.About six percent of a watermelon  is sugar.This makes them very sweet.Water melons are a great source of vitamin A, and vitamin B1.They also contain potassium,magnesium.Here iam posting easy water melon juice.Beat this summer with nice mint ginger flavored water melon juice.


  1. Water melon chunks( 1 medium size  water melon,1/2 chopped)
  2. ginger 2 pieces 1 inch length chopped
  3. mint leaves 4 to 5
  4. jeera powder 1/4 tspn tspn
  5. pepper powder 1/4tspn
  6. black salt a pinch
  7. sugar 2 tspns( optional)
  8. water 1/4  cup( or less than 1/4 cup)

 chop water melon and pour all ingredients mentioned in the blender and blend into nice and smooth.
Add water and blend it again.
Finally drain the extract from the juice, and pour it in a glass.Enjoy water melon ginger mint flavored juice in the hot summer.

Thursday, March 10, 2016

Paneer butter masala

Paneer is a fresh cheese common in South Asia especially in Indian, Pakistan and Bangladeshi cuisines.The use of paneer is more common in India,Nepal,Bangladesh and Pakistan.It is wrapped in doughand deep fried or served with either spinach or peas.It can be prepared in many ways.One of the popular paneer  dish is paneerbutter masala.This is quite popular in most of Indian restaurants.Almost I tried all paneer dishes,but my husband's  and kids favorite is paneer butter masala after palak paneer..Here goes my recipe..


  1. Butter 2 tbspns
  2. Chilli powder 1/4 tspn( I used kashmeeri chilli)
  3. Coriander powder 1 tspn
  4. Fried onions 1  full fist
  5. Garam masala 1/4 tspn
  6. Ginger garlic paste 1 tspn
  7. Kasoori methi 1/4 tspn
  8. Tomato ketchup 1 tspn
  9. Milk 1/2 cup to mix in spices
  10. Another 1 cup milk to add to gravy
  11. Tomato purée ( blanched tomatoes made into purée)
  12. Paneer 1 packet( 500 gms)
  13. Salt to taste


  1. Saute paneer with 1 tspn of oil for 3 mins and keep it aside.
  2. Take a bowl add chillipowder,coriander powder,garam masala powder,kasoori methi powder, tomato ketchup ,tomato puree,( boil  2 small tomatos and remove the skin,then blend into puree)then add  milk slowly and mix it.keep aside.
  3. Heat  a pan, add butter when it starts melting add ginger garlic paste fry well until the raw smell goes.Add fried onions fry few mins.
  4. Now add spice mix to the pan ,cover it with lid until the raw smell goes off.( 10 to 12 mins ) slow to  to medium flame.cook until butter oozes out from masala mix.
  5. Now add remaining 1/2 cup milk slowly to the pan( stirring continuously) and mix it properly without curdling.cook around 2 to 3 mins
  6. Slowly add paneer to the pan and cook another few mins until paneer is little soft,
  7. Enjoy paneer butter masala with roti or rice.

Saturday, March 5, 2016

gongura(sorrel leaves paneer)

Gongura paneer or sorrel leaves saag paneer is  very healthy paneer dish which I adapted from vahrehwah .When I first saw this recipe thought how can be gongura which is sour, combined with paneer..But I  thought it is something different and give a try.Finally I got fresh gongura leaves in the grocery store and tried this recipe.It is very great in taste and easy to cook.Gongura which is a very healthy leaafy vegetable and a great source of iron.Here goes yummy gongura paneer with rice or roti.Iam posting this recipe in BM#62 under the theme "No tomato gravies."


  • Paneer 2 lbs
  • onion 1
  • green chilli4 to 5
  • Gongura leaves 1 bunch ( 200 gms)
  • ginger 2 small pieces
  • garlic 6 small pods
  • curry leaves 2 springs
  • cumin seeds 1tspn
  •  chilli powder 1 tspn
  • turmeric powder 1/4 tspn
  • oil  3 to 4 tbspn
  • coriander powder 1 tspn
  • salt to taste


  • Heat oil in a pan,add ginger garlic pieces,greenchilli,onions,salt and saute well.
  • Slowly add sour green leaves or gongura leaves to the pan and cook until this is soft.( hardly it takes 5 to 8 mins)Then  grind into paste when it is completely cool down.
  • Heat a pan, add  jeera,curry leaves,chopped onions,salt,turmeric powder,chilli powder little water,coriander powder and some more water  to mix it well.
  • when the mixture comes to boil add already prepared gongura paste and fried paneer.(  before adding ,fry paneer in separate pan keep aside)Cook this for few more mins and switch off the flame.Enjoy with rice or roti.

Friday, March 4, 2016

Sorakai nuvula koora( bottle gourd seesame curry)

This south Asian squash is indeed bottle shaped,light green and long ,usually called bottle gourd.The flesh inside is spongy.Bottle gourd or lauki is over 90% water therefore it is easy to digest.Ayurveda recommends cooked lauki or bottle gourd for better digestion.It is cooling calming,and contains many vitamins and minerals such as calcium,magnesium,phosphorus,vitaminA. Usually I cook bottle gourd and moong dal. It.It is wonderful in taste.But, today I cook bottle gourd without tomatoes using seesame seeds combination.combination. Iam posting this recipe in BM#62 under the theme 'NO TOMATO GRAVIES" is my recipe.


  • Bottle gourd 1 medium size
  • seesame seeds 2 tbspns
  • red chilies  2 to 3
  • onion 1 chopped
  • chilli powder 1/4 tspn
  • garlic 3 pods( crushed)
  • jeera 1/2tspn
  • mustard 1/2 tspn
  • daniya(coriander) powder 1 tspn
  • oil 2 tbspns
  • salt to taste

  • Heat a pan add seesame seeds,fry well until they are slightly browned and roasted well.keep aside.
  • Heat oil in pan,add mustard,jeera seeds.When they splutter add chopped onions,garlic redchilllies followed by turmeric and salt.
  • close the lid and let it cook few mins until water comes out from bottle gourd.
  • Remove the lid,add chilli powder ,daniya powder saute few mins then add roasted seesame powder.
  • Add little water( 3 to 4 tbspns) cook few more mins.Yummy bottle gourd curry is ready.Enjoy with rice or roti.
Check out for fellow bloggers in BM#62

Thursday, March 3, 2016

Beerakai ( ridgegourd) chana dal curry

Beerakai or ridge gourd medically referred to as Luffa acuteangula as well as called turiya.This particular veggie is definitely a well known veggie within the Asia,Africa as well as Arabic nations.Vegetables from the gourd family are extremely advantageous through the health perspective.Ridge gourd is quite lower in saturated fats as well as calories.It really abundant with dietary fiber,vitaminc,riboflavin,zinc,thiamin,iron,as wee as magnesium.Today iam going to post Beeraki mixed with chana dal in BM#62 under the theme 'No tomato gravies'An awesome curry which tastes good with roti and rice too.


  •  Beerakai 3
  • chana dal 1/2 cup
  • onion 1 
  • Red chillies 2
  • Ginger garlic crushed 3 tbspns
  • mustard seeds 1/2 tspn
  • jeera 1/2 tspn
  • chillie powder
  • Turmeric powder
  • garam masala 1 tspn
  •  salt to taste.
  • oil 2 tbspns

  1. Soak chana dal atleast half an hr in water.
  2. Heat oil in a pan, then add mustard seeds,jeera,when it starts spluttering add chopped onions.
  3. Fry well until onions turns little brown then add crushed ginger and garlic( if not time to crush you can add ginger garlic paste).Saute few more mins then add chopped beerakai followed by salt and turmeric.
  4. Now add soaked chana dal and ,close the lid let it cook few mins until beerakai and dal becomes little soft. or( you can put chana dal in microwave for 8 to 10 mins.In that case add chana dal just before adding chilli powder)
  5. After  few mins add red chilli powder followed by garam masala( a key ingredient).
  6. Let it cook few more mins and then  switch off the stove.Enjoy with roti or rice.