Archive for the ‘sweets’ Category


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Drumstick pickle

You give any vegetable to a Telugu lady, she will prepare a pickle or chutney (pachadi in Telugu)out of it! Drumstick is a nutritious vegetable and pickles are probiotic. So let’s make this healthy pickle with minimum oil.

Oil is generally used in pickles to preserve them for long time. Now a days as we can store the pickles in the fridge oil used can be reduced by 75%. Best is to prepare small quantities and consume with in three months.

The same method can be followed for pickling brinjal, bitter gourd and dosakai. Dosakai is a squash with high moisture content so you need to marinate only for one hour.

Ingredients :

• Drumstick – 2
• Tamarind – 2 lemon sized balls
• Turmeric powder – 1 teaspoon
• Salt – 2 tablespoons
• Mustard seeds – 2 tablespoons
• Fenugreek – 1 tablespoon
• Red chili powder – 2 tablespoons
• Til oil – 2 tablespoons.

Method :

1. Wash and wipe the drumstick completely dry. Cut into two inch pieces.
2. In a bowl mix the drumstick, salt, turmeric powder and tamarind. Allow to marinate for one day.
3. Separate the drumsticks and sundry in a shallow bowl for around two hours. If there is no sunshine you can skip this step but be sure to store the pickle in the fridge.
4. Grind the tamarind mixture to a smooth paste without adding water.
5. Mix the drumstick, tamarind paste and all the dry powders. Leave to marinate for two days.
6. Your pickle is ready. Store in glass bottles in the fridge.

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Neer dosai is a Karnataka special, usually served with a vegetable gravy spiced with green chili and coconut. Neer dosai can be good to carry as lunch as it retains its softness and doesn’t become dry.The texture is like a tissue paper.

Ingredients for Neer Dosai:

  1. Raw rice – 2 cups
  2. Coconut (Grated) – ¾ cup
  3. Salt to taste


  • Wash and soak the rice for 3 hours or overnight.
  • Grind the rice and coconut to a very fine batter. Add salt and 4 cups water.
  • The batter should be of butter milk consistency.
  • Heat a tawa with rim on a medium flame. It should not be too hot. *Hold the tawa in your left hand and spread the batter on to the tawa with a cup or deep ladle.
  • Now place the tawa back on the stove and keep the flame high. Turn the dosa after two minutes. Cook both sides and place the dosa on to a plate.
  • Continue with the rest of the batter in the same way. Always stir the batter before pouring on to the tawa.

*Preparing this dosa is tricky and one can learn by practice only.



Capsicum chutney


  1. Yellow red and green coloured capsicum – 1 cup (roughly chopped)
  2. Urad dal – 2 teaspoons
  3. Channa dal – 2 teaspoons
  4. Coriander seeds – 2 teaspoons
  5. Mustard seeds – 1 teaspoon
  6. Red chili – 2
  7. Green chili                 – 1
  8. Curry leaves – 6 leaves
  9. Perungayam – a small piece
  10. Til oil – 1 table spoon
  11. Tamarind – 2inch piece
  12. Salt to taste.


  • Heat oil and fry coriander seeds, urad dal, channa dal, perungayam, mustard seed and red chilies till golden.
  • Add the chopped capsicum, green chili, tamarind and curry leaves and sauté on a medium flame. Cover and cook on low flame till the capsicum is soft.
  • Allow to cool. Add salt and grind to a paste. You can serve this chutney with any tiffin or serve with rice.

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