Usirikaya pachadi/Amla Pickle

For the first time, i have attemped to prepare pickles and it was not bad;)

I tried making amla pickle and below is the process :

Amla – 1 cup

Salt -1/2 cup (as per taste)

Chilli powder – 1 cup

Tamarind — 1/2 cup

Methi – 2 spoons

garlic cloves – 10-12

First wash amla with water and dry for sometime. Then put 3-4 deep cuts on each amla with a knife. Now fry amla in a kadai with 3 spoons of oil until they turn light golden colour.

Now soak tamarind in warm water for 30mins and make pulp out of it.

Dry roast  methi in pan for 1-2 minutes

Now grind salt,chilli powder, tamarind pulp, methi, garlic cloves  together into fine paste.

Take the paste in a bowl and add fried amla to it. Mix well .

Now add tadka to it after one day and pickle is ready




Poha Dosa / Atukula Dosa

Rice – 3 cups

Thick/Thin Poha – 1 cup

Minapappu – 1/2 cup

Saggubiyyam – 2 spoons

Soak Rice, minapappu, sago for 6-8 hrs.

Soak poha for around one hour in water.

Now grind all these ingredients together into batter.

You can ferment the same and make dosas next day.

Mooli paratha / Radish paratha

Grated radish – 3/4 cup

Atta – 1 cup

Chilli powder – 1tbsp (optional)

Garam masal pwder – 1/2 tbsp

Turmeric – pinch

Jeera -1 tbsp

Grate radish. Add salt and keep it aside for 5 mins

Now squeeze out all water from the grated radish.

Mix grated radish with atta, chilli powder, garam masala, turmeric , jeera and make the dough.

Roll out to think parathas and fry them in the pan with little oil.

Paratha is ready and can be served with side dish or curd.

Please note that Paratha need to be made immediately after dough is prepared or else it wil become moist.

Sorakaya Halwa

Grated Bottle Gourd – 4 cups

Milk – 1 cup

Kova/Milk maid — 200gms

Ghee – 3/4 cup

Take a pan and add ghee. Fry grated bottle gourd for 5 -1o min in ghee on medium flame.

Add milk. Keep it on medium flame and fry it for sumtime by stiring occasionally. Add Kova and mix well. Fry for 1-2 minutes till it becums semi-dry and siwtch off the flame.

Garnish with fried cashews

Pesarattu / Green Gram dosa

Pesalu/ whole Green gram  – 2 cups

Rice — hand full

Ginger — small pice

Green chillies — 2-3

Jeera -1 tbsp

Salt – to taste



Soak Pesalu along with handful of rice in water for 6-8 hrs.

Grind it after draining water along with chopped ginger, chopped green chillies, jeera.

Add required salt to the grinded paste and make it a semi-think batter.

Please note that batter should not be made thin for pesarattu.

Take a non-stick pan , pour the batter into dosa . Add required oil and fry it on both sides until it becomes golden color.


Hot pesarattu will be ready and serve with ginger chutney(allam pachadi) which is an excellent combo.



Gobi Manchurian

Ingredients :

cauliflower florets — 2 cups

all purpose flour — 1 cup

corn flour — 1/2 cup

pepper powder – 1 tbsp

salt – to taste

chat masala powder – 1/2 tbsp (optional )

Oil for deep frying
For making the sauce:
Ginger, finely chopped – 1 tsp
Garlic, finely chopped – 1 tsp
Green chillies, finely chopped – 1 tsp
Onions, finely chopped – 1 medium sized
Capsicum(cut into big peices)  – 1 no
Soya sauce – 1 tsp
Sugar – pinch
Vinegar – 1 tbsp
Green Chilli sauce – 1 tsp

tomato sauce – 1/2 tbsp

Coriander leaves, for garnishing – few

Spring onions, finely chopped – 1 tbsp

Cut cauliflower into florets and soak  them in hot water for 5mins . Drain them out.
For making the batter, in a bowl, add all-purpose flour and cornflour, salt, pepper pd . Add little water and make into a thick paste. Pour the batter on the cauliflower florets and mix. Heat oil in a pan for deep frying the florets; when the oil is hot, deep fry the batter coated florets until they slightly change colour. Remove and again deep fry the florets for the second time to make them crispy.
For making the sauce:

Add oil in a pan, and when it gets hot, add finely chopped ginger and garlic , chopped green chillies, chopped onions, sauté until transparent, add salt,  capsicum, soya sauce, sugar, vinegar, chilli paste, chilli sauce , tomato sause and mix well. Add the double fried cauliflower florets into the sauce and toss well. Sprinkle some coriander leaves and finely chopped spring onions and toss well. Serve hot

Karivepaku rice / Curry leaves rice

Curry leaves – 1 cup

chana dal — 2 tbspoons

Jeera –  2 tbspoons

pepper corns — 1 tbspoon

red chillies – 4

oil – 2 tbsp

green chillies – 2

Rice – 1 1/2 cup

salt – to taste

Cook rice in 1:2 water ratio and keep it aside.

Roast chana dal, jeera, dhaniya, pepper, red chilli in a pan with little oil. Fry till they turn golden colour.

Add curry leaves and switch off the flame. Let the pan stay on stove such that curry leaves becum little crispy.

Once it is cooled, grind it to coarse powder by adding salt.

Take a pan , add oil. Now add groundnuts, jeera , green chillies ..fry for one minute. now add grinded powder and fry for 1 min. Add cooked rice and mix it well by switching off the stove.

This rice goes well with papad or fryums. I served it with homemade potatochips.