Milk – 1 litre
Lemon juice – 3 tbsp
Sugar powder – ½ cup
Cardamom powder – ¼ tsp
Pistachios to garnish – 3 tbsp

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How to make Sandesh

. Boil 1 litre milk in a thick bottomed pan, stir occasionally.
. Turn off stove and add 3 tbsp of lemon juice.
. Mix well till the milk curdles like while preparing paneer. Add more lemon juice if required.
. Now drain off the curdled milk using cloth.
. Rinse with cold water, making sure the paneer remains soft and removes lemon flavour.
. Squeeze and drain off the water.
. Now hang the cloth along with curdled milk for 30 minutes. do not hang for more time, as they loose moisture completely.
. After 30 minutes, mash well for 10 minutes.
. Mash till the curdled milk turns smooth and soft. else it will be difficult to prepare balls.
. Further add ½ cup sugar powder and combine well.
. Transfer the prepared paneer dough onto the kadai.
. Cook on low flame by spreading and mashing well.
. Cook for 5 minutes or till the curdled milk is cooked well. over cooking, makes paneer crumbly loosing out all moisture.
. Now add in cardamom powder and mix well.
. Allow it to cool for 5 minutes.
. Further, prepare small balls once its lightly cooled and make a dent in center.
. Finally, garnish sandesh with pistachios and serve.




1/4 cup toovar dal
1 tbsp urad dal
1 tbsp green moong dal
1 tbsp chana dal
1/2 cup rice
1/4 cup sour curd
3 tsp oil
a pinch of soda
1/2 tsp sugar – optional
1/4 tsp chilli powder
1/4 tsp turmeric powder
1 tsp green chilli paste
salt to taste
1/2 tsp mustard seeds
1/2 tsp sesame seeds

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How to make handvo

. Clean, wash and soak the dals, rice together in enough water for atleast 4 to 5 hours. Drain and keep aside.
. Blend the dals, rice in a mixer to a smooth mixture.
. Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.
. Add the 1 tsp oil, soda,sugar, chilli powder, turmeric powder, green chilli paste and salt and mix well. Keep aside.
. Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
. When the seeds crackle, add the sesame seeds sauté on a medium flame for a few seconds.
. Pour half the batter evenly to make a thick layer.
. Cover and cook on a slow flame 10 minutes or till the base turns golden brown in colour and crisp.
. Lift the handvo gently using large flat spoon and turn it over to the other side.
. Cover and cook on a slow flame for another 8 minutes or till it turns golden brown in colour.
. Cool slightly and cut into pieces.
. Serve immediately.



Corn kernels – 1/2 cup, boiled
Capsicum  – 1/3 cup, chopped
Onion – 1/3 cup, diced
Tomato – 1/2 cup, puree
Oil – 1 tbsp
Cumin seeds – 1 tsp
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/3 tsp
Cumin powder – 1 tsp
Garam masala – 1/2 tsp
Salt – 1 tsp or to taste
Water – 1/3 cup
Coriander leaves – handful
Kasuri methi – 1 tsp (optional)

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How to make Corn Capsicum Curry
. Boil the corn kernels in presser cooker or a pot.
. Chop onions and make dices of capsicum, make the puree of tomatoes.
. Make a paste of ginger and garlic.
. In a pan heat oil and add cumin seeds and let them turn golden in color.
. Add the chopped onions and cook for about 1 min or until they become translucent.
. Once onion are cooked add ginger and garlic paste and cook till the raw flavor goes off.
. Now add tomato puree and cook for about 2 minutes.
. Once the tomatoes oozes out oil add dry spices like coriander powder, cumin powder, turmeric powder, red chili powder and salt to taste.
. Cook till all the masalas blends well with the gravy.
. Add diced capsicum and water, close the lid and cook for about 3 min till the capsicum softens.
. Time to add boiled corn kernels and give a quick stir.
. Then add garam masala, kasuri methi and cook for about 2 min and the curry is ready.
. Garnish it with fresh coriander leaves and serve hot with roti, paratha or rice.


Popping the corn:

A pan with a lid and handle to hold
Oil – 2 tbsp
Corn – 1/2 cup

Jaggery syrup:

Jaggery – 1 cup(powdered)
Butter – 1 tbsp
Cardamom powder – 1 tbsp

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How to make popcorn laddu

. Take a pan, add oil and corn. Close the pan with a lid. Once popcorn is done, keep it a side.
. Heat a pan, add butter and jaggery. Cook on low heat. Jaggery melts and begins to concentrate.
. When it starts foaming , it reached the consistency we want for this recipe.
. Constantly stirring, add cardamom powder and mix it well.
. Add jaggery syrup and popcorn in a bowl, mix well
. Take popcorn – jaggery mixture and slightly crush it with rolling pin.
. Wait for about 5 minutes for popcorn-jaggery mixture to cool down and then start making laddus.
. Take a spoonful of mixture into hands and press gently into round shape.
. Popcorn laddu is ready to serve.


Ingredients :

2 cups frozen peas, thawed
1 can whole kernel corn, drained
4 onions, diced
2 carrots diced
3 tomatoes diced
1 medium capsicum chopped
1 cup vinegar
1 cup sugar
1 cup vegetable oil
1 tsp salt
1 tsp pepper
Coriander for garnishing

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How to make Crunchy Corn Salad

. In the large bowl, combine the first six ingredients.
. In a small bowl, combine vinegar, sugar, oil, salt and pepper. Mix until the sugar is dissolved.
. Pour over corn mixture. Mix well. Cover and chill for at least 3 hours before serving.
. Stir just before serving and garnish with coriander.



1 kg rice
3/4 kg jaggery (grated)
2 tablespoons of sesame seeds(teel)
Oil to fry

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How to make ariselu:

. Wash rice and soak it in water for 10 hours.
. Remove water and let it dry on a piece of cloth.
. In a blender make thin powder and sieve it.
. To make the syrup add jaggery to the boiled water and heat.
. Let it thick.
. Add the fine powder of rice to it and stir continuously.
. Avoid lumps.
. Cool it and make balls.
. Dab these balls with sesame seeds and fry it at low heat in a frying pan.
. When it comes deep brown sieve it.
. Cool and serve.



Sorakaya/Bottle guard : 1 medium size
Onion : 1 chopped
Green chilies: 2 slit
Curry leaves: 1 sprig
Ginger garlic paste: 1 tablespoon
Tamarind: extract from medium size of a lemon
Turmeric: 1/2 teaspoon
Red chili powder: 2 teaspoons
Garam masala: 1 teaspoon
Salt to taste
Water : 1/2 cup
Cilantro/Coriander leaves: To garnish

For tempering:

Cumin seeds/Jeera : 1 teaspoon
Green cardamom/ Elachi: 3
Cloves / Laung: 5
Cinnamon: 1″ stick
Dry red chilies: 2 broken

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How to make Bottle Gourd Masala Curry

. Take the Sorakaya/Bottle guard and poke holes with a fork. Do not peel the skin off.
. Cut into small pieces.
. Heat oil in a pan and add all ingredients listed under for tempering and fry for 1 minute.
. Add curry leaves, onion, green chilies and turmeric. Mix well and sauté till the onion turns light brown.
. Add ginger garlic paste and fry for 30 seconds.
. Add the bottle guard pieces and cook for 5 minutes close lid. Add red chili powder and salt and close lid. Cook for 3 minutes.
. Add water, tamarind extract and garam masala. Mix well and cook for 15 minutes until the gravy is thick and oil is separated.
. Turn off the stove and garnish with cilantro and mix.
. Serve hot with white rice or roti.



1/2 cup cup black gram dal/urad dal/minappappu
1 cup rice
1 cup bengal gram/channa dal/sengapappu
1 cup sugar or 1 cup grated jaggery (adjust according to your choice)
1/4 cup fresh grated coconut (optional)
3/4 tsp cardamom powder
salt to taste
oil for deep frying

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How to make Boorelu recipe

. Drain water from the black gram dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter.
. Add a pinch of salt and mix well. Leave aside covered.
. Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape.
. Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and use a masher to mash them together till it blends well.
. Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.
. Add grated coconut, cardamom powder and mix well. Shape small bite sized balls .
. Heat enough oil in a wide heavy bottomed vessel for deep frying the balls.
. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of two to three balls depending on the size of the vessel.
. Serve warm. Store in an air tight container as they last for at least two days.



Kaddu/Ashgourd(Beerakaya ) : 1/2 kg
Onion : 1
Green Chillies : 2
Chana Dal/Bengal Gram : 150 grams
Garlic : 4 Nods
Curry Leaves : 1 stem
Red Chillies : 1 or 2
Cumin Seeds : 1/2 tsp
Mustard Seeds : 1/2 tsp
Urad Dal/Black Gram : 1/2 tsp
Ginger : 1 small
Salt : 1 tsp (As per your taste)
Oil : 2 tsp
Chilli Powder : 2 tsp
Turmeric Powder : 1 tsp
Water : 1 glass

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How to make Kaddu Chanadal recipe

Cook 150 gms chana dal in cooker with 1 glass of water till 3 whistles only
Cut Kaddu (Before Cooking please make sure Kaddu is not bitter) , onion, green chillis into medium size
Heat oil and give Tadka with Red chikkies,garlic,cumin seeds, mustard seeds, urad dal, curry leaves
Add 1 tsp ginger, Onion pieces, green chilli pieces, fry for 3 min
Add 1tsp salt, 1tsp turmeric powder, kaddu pieces will cook in the water which will come out of it or you can sprinkle water and leave for 5 min in closed pan in low flame
Add Cooked chanadal(with water) into curry, 1 tsp chilli powder(You can add garam masala also) let it cook for 5 min in low flame till it gets thicker
kaddu chanadal curry is ready to serve, have it with white rice or pulkas tastes good 🙂



Boneless Chicken : 1 kg
Salt : 100 grams
Red Chilly Powder : 100 grams
Turmeric Powder : 2 tsp
Coriander Seeds : 100 grams
Poppy Seeds : 50 grams
Cashew : 50 grams
Ginger : 50 grams
Garlic : 50 grams
Mustard Seeds : 1 tsp
Fenugreek Seeds : 1/2 tsp
Cloves : 15 – 20
Cinnamon : 2 cm
Cardamom : 15
Lemon : 6 big
Oil : 1/2 kg

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How to make chicken pickle

. Cook cleaned Chicken pieces adding 1 tsp Turmeric Powder and 1/2 tsp Salt till water is evaporated (do not add extra water).
. Fry Cashews and Poppy Seeds Separately for 1 min in high flame.
. Fry mustard Seeds and Fenugreek Seeds Separately for 1 min.
. Fry Cardamom, Cinnamon, Cloves for 1 min in high flame.
. Fry Coriander Seeds for 2 min in high flame.
. Let them cool.
. Once Chicken is cooked , Separate the bones from chicken.
. Blend fried Cashews and Poppy Seeds at a time into powder.
. Blend fried Fenugreek Seeds and Mustard Seeds at a time into powder.
. Blend fried Cloves, Cinnamon & Cardamom at a time into powder.
. Blend fried Coriander Seeds into powder.
. Extract and filter juice from 6 Lemons.
. Blend Ginger & Garlic into Paste.
. Keep them in a separate bowl.
. Heat 1/4 kg Oil in a frying pan, slowly add boneless Chicken Pieces to it.
. Fry till golden color in high flame, once fried take them in a big mixing bowl.
. Fry 100 grams Ginger garlic paste in the remaining heated oil for 2 min in high flame. Off the flame & keep it aside.
. Add 100 grams Red Chilly Powder to fried Chicken pieces.
. Add 100 grams Salt.
. Add 100 grams Cashew & Poppy Seeds Powder.
. Add 100 grams Coriander Powder.
. Add 1 and 1/2 tsp Fenugreek & Mustard Seeds Powder.
. Add Cardamom, Cinnamon, Cloves Powder.
. Add 1 tsp Turmeric Powder.
. Add Oil fried Ginger garlic paste (With Oil).
. Add 100 ml Lemon Juice.
. Mix all the ingredients properly, Heat 1/4 kg oil and add to the pickle for storage (It is best to store in Refrigerator in a air-tight container)
. Tasty Chicken Pickle is ready and Serve with Hot Plain Rice.

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