Monday, October 23, 2006


• 1 cup chana dal
• 1/2 cup jaggery
• 1/2 cup sugar
• 1 1/4 cups maida
• 1/2 tbsp cardamom powder
• 3-4 tbsps oil
• 1 tbsp clarified ghee
• pinch of salt
• enough water to prepare dough


First mix maida, pinch of salt, 2 tbsps oil and enough water to make a very soft and sticky dough.keep it asideSoaked chana dal in water for 2 hours and drained. Cook channa dal in a cup of water in a pressure cooker till it becomes soft. Grind to a fine paste.

Heat a pan and add the dal paste and sugar, jaggery and cook further till they blend and form a lump such that you can prepare small balls for stuffing.
Keep stirring on low fire so that it doesnt burn. Add cardamom powder and mix well.Turn off heat and cool.Prepare small lemon sized balls with this lentil mixture and keep aside.

Grease your hands with oil to knead the dough and take a small portion of dough and flatten it into a disc of the size of your palm. Place a sweet lemon sized ball in the centre and draw the edges of the dough from all sides to cover the ball completely.

Traditionally banana leaf is used, but I use plastic wrap and aluminum foil for flat circular bobattlu. Take a sheet and and gently flatten each ball carefully with your fingers to form a flat circular bobattlu. Fry it on low flame till brown spots appear on bothsides. For fry add ghee on bothsides and atlast Sprinkle some sugar.
Serve them with ghee.

 You can store the 'bobattulu' for a few days in an air tight container.

Thursday, October 19, 2006


Deepavali Greetings to family, friends, fellow bloggers and readers of this blog.

Wednesday, October 18, 2006

Traditional Andhra Chepa Pulusu


• 5-6 fish fillets
• 2-3 medium size onions
• 2 slit green chillis
• 2 tsp ginger garlic paste
• 3 tsp red chilli pwd
• 1/2 tsp turmeric pwd
• 1 big lemon-sized tamarind pulp
(soak tamarind in sufficient warm water and extrac thick juice)
• 10 curry leaves
• 3 tbsp choppedfresh corianderleaves
• salt to taste
• 1/4 cup oil

For masala powder: 4 cloves,4 cardamom,1 inch cinnamon, 1 tsp cumin seeds, 1 tsp coriander seeds.(Dry roast all spices)


First add chili pwd ,turmeric pwd and salt to the fish fillets. Now marinate about 10 -15 minutes. In that time u make onion paste and masala powder. Heat oil in a wide vessel add curry leaves and add onion paste and fry on medium flame until u can get a nice aroma. Then add ginger garlic paste and fry for 3-4 minutes.Now add fish pieces and cover the vessel. Cook them for 2-3 minutes,then add tamarind juice and masala powder. In a low flame cook them for 10 minutes. Let the sauce to be thick and the oil separates half the stove garnish with chopped coriander leaves.

 Do not stir too much lest the fish pieces break and be gentle while stirring the fish pieces. Serve it after a 3-4 hours of cooking so that the fish pieces absorb the flavour of the tamarind sauce and spices. In Andhra, most of the people like fish head in this recepie. This is one of my amma’s special dish. This particular dish tastes best the next day. Because the fish pieces are soaked in the tamarindsauce with freshely ground spices.
Served with hot steamed white rice.

Tuesday, October 10, 2006

Fruit salad


• Milk – 2 cups
• Sugar – ½ cup
• Custard powder – 6 to 8 tbsp
• Vanilla essence – 2 tbsp
• Fruits(1 apple, 5 bananas, 1/4kg grapes, 1 orange(optional))


First boil the milk, after boiling let it be cool and add sugar, custard powder(this powder can mix in little bit of water without lumps) All fruits can cut into small pieces and add in the custard milk and mix . Atlast add the vanilla essence and keep in the refrigerator until chilled and serve.
 A combination of fruit salad with ice cream is very nice.

Monday, October 09, 2006

Cashew Biryani with Butter Aloo Curry

1.Cashew Biryani


• Basmati rice - 1 cup
• Cumin seeds- 1 tbsp
• Biryani leaves-2
• Cardamom- 3 whole ones
• Cinnamon - 1 piece
• Cloves- 5 nos
• Mace flower(JAPATHRI)- 3 nos
• Mareti(Bud)– 3 nos
• Saffron - A pinch
• Onion - 2 nos(cut into long and thin pieces)
• Green chillies - 2 nos
• Ginger garlic paste - 1 tbsp
• Cashewnuts - 20 - 25(cut into small pieces)
• Ghee - 3 tbsp
• Salt – As required


First wash and drain the rice. In a pressure pan, heat ghee and fry cashew nuts and set a side,next season all the spices (Cumin seeds, Biryani leaves, Cardamom, Cinnamon, Cloves, Mace flower, Mareti )
And then add onion slices and saute for a while, after that add ginger garlic paste and saute for 1/2 minute and then add basmati rice and saute. At last add cahenuts and sufficient water. (If u r preparing in rice cooker transfer all the contents to electric rice cooker and cook till done.)
Serve hot with “ Butter Aloo Curry ” and “ Ulli Chutney ”

2. Butter Aloo Curry

• Potatoes - 500g(cut in medium size cubes)
• Onions -100g
• Red chilli – 8nos
• Tomato – 200g
• Ginger&Garlic – 2tsp
• Butter – 100g
• Cashew – 30g
• Kas kas – 25g
• Chiranjipapu – 20g(optional)
• Curd - 1 cup
• Garam masala – 1tsp
• Lemon -1nos
• Dry Methi powder – 1tsp(optional)
• Coriander leaves
• Green chilli – 4nos
• Color
• Oil
• Salt


Take the potato cubes and fry in oil with medium flame, then keep it in a blow and add salt, lemonjuice ,garam masala, and 1tsp Ginger&garlic paste to the cubes and marinate for 1 hour.
Take a pan and add tomatoes ,red chillis, garam masala, half onions, salt ,1 cup water and cook until the water evaporates. Then make a fine smooth paste in grinder.
Next paste the cahewnuts ,kask kas and chiranjipapu and keep it aside.
Now take a pan heat oil and add onion pieces (cut into very small pieces)sauté onions until change into brown color and add Gin&Garlic paste. After 2 minutes add above tomatoe paste and fry until the oil comes. Next add above cashenut paste and fry ,then add marinater potato pieces and curd ,cook in a medium flame.
After the potato pieces cooked add greenchillis, coriander leaves, color and butter. Cook them covered for 10 minutes and off the stove and add dry methi leaves.
Serve hot with briyani or rotis.

Thursday, October 05, 2006

Minappa Sunni Undalu

Sunni Undalu is an Andhra traditional sweet. This sweet is main dish for sankranthi . The first day festival is Bhogi , in this day the sweet is mostly prepared in all houses. This is very simple to prepare and can be stored in an air tight container for atleast 2 -3 weeks.


  • 1 cup black gram lentil (without husk)
  • 1 cup jagerry
  • 1/2 cup ghee


Dry roast black gram on a medium flame till deep golden brown and till you get a nice aroma…which could take atleast 10 -15 minutes. Allow it to cool. Blend black gram to a fine powder. Keep aside. Heat ghee till it melts. If u can use fresh ghee the sweet is so delicious.Now take the jagerry and u have to do like powder with out lumps.

Now mix together black gram powder and jagerry in a plate. Slowly add hot ghee and keep mixing with hand, till the mix holds together. Shape into round balls what ever size u want.
Stored in an air tight container.