Fried Rice

  • 2 cups rice, cooked
  • 1/4 cup red peppers, finely diced
  • 1 tbsp cooking oil
  • ½ cup bean sprouts
  • 2 tbsp sesame oil
  • ½ cup broccoli florets
  • 1/4 cup peas
  • 3 tbsp soy sauce
1. Prepare rice according to directions and set overnight in the refrigerator, covered.
2. Place a large skillet over medium heat on the stove, add the oils, peas, pepper, sprouts and broccoli.
3. Cook, stirring, for 1 minute.
4. Add the rice and soy sauce and cook, stirring for another 5 mins.
5. Place cooked rice in a serving dish. Serve.

Mango and Lemon Crush

Mangoes are also a rich source of phytonutrients like betacarotene and vitamin A that is essential nutrient for the immune system and skin.


  • 1 lemon
  • 1 large (or 2 medium) ripe mango
  • Approximately 12 ice-cubes


  • First of all peel the mangoes. Blend them through a juicer. 
  • Add squeezed lemon juice to it. 
  • In a blender, crush the ice and divide it between two glasses. 
  • Pour the juice of mango and lemon over crushed ice and serve it.

Campari, Grapefruit & Pomegranate Cocktail

  • 1 1/2 cups pomegranate juice
  • 1 1/2 cups grapefruit or orange juice
  • 3/4 cup Campari
  • 1 1/2 cups ice cubes, plus more for serving
  • 6 twists of orange zest, or 6 thin slices of seedless orange
  • In a blender, mix pomegranate juice, grapefruit (or orange) juice and ice cubes. 
  • Blend this mixture until the ice is very finely chopped and it becomes foamy and pale pink. 
  • Transfer it to a pitcher and blend in Campari. Pour it over ice, topped with a twist or slice of orange.
Note: For preparation of a nonalcoholic version, leave out the Campari and include an extra 1/3 cup of each juice.

Chicken Haryali Tikka

  • 250 gm chicken ( boneless, cut into small pieces )
  • 2 tbsp ( 20 gm) coriander paste
  • 2 tbsp ( 20 gm) pudina paste ( mint leaves )
  • 1‐2 green chillies ( paste)
  • 1 tsp ( 5 gm) ginger paste
  • 4‐5 flakes garlic ( paste )
  • 1 tbsp lemon juice
  • 50 gm thick curd (low fat and lightly beaten )
  • ½ tsp red chilli powder
  • salt to taste
  • ½ tsp kashmiri Mirch powder
  • ½ tsp garam masala powder
  • oil for brushing ( 1 tbsp)
  • 1 chat masala powder.


  • Mix well the curd, salt, kashmiri mirch powder, red chilli powder and garam masala powder. Grind the mint leaves, coriander leaves. Ginger, garlic and green chillies to a thick
  • paste. Add to the curd mixture. Mix well. Add the chicken pieces. Mix and marinate covered in the refrigerator for 2‐3 hours. Place the marinated chicken on the high rack. Brush the chicken pieces with a little oil and cook on the high rack on grill combination one for 5‐6 minutes. 
  • Brush with a little more oil and grill for 15‐16 mins. Reposition the chicken pieces once during cooking. Sprinkle with chat masala powder.

Cilantro Chutney

  • 1 cup snipped fresh cilantro
  • 1/4 cup lemon juice
  • 2 tablespoons snipped fresh mint leaves or 1 1/2 teaspoons dried mint leaves
  • 1 teaspoon chopped ginger root
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground red pepper
  • 1 green jalapeno pepper, seeded and coarsely chopped
  • 1/2 small onion, cut up
  • Place all ingredients in blender container or food processor. 
  • Cover and blend on high speed, stopping blender to scrape sides occasionally, until smooth,about 1 minute.

Mughlai Chicken

  • Chicken 1 large
  • Garlic, flakes 6 nos.
  • Cloves 4 nos.
  • Cinnamon 1 piece
  • Goa red chilies 8 nos.
  • Onions 4 nos.
  • Ginger 1 piece
  • Cardamoms 4 nos.
  • Cumin seeds 1 tsp.
  • Saffron ½ tsp.
  • Hot water 6 cups
  • Lemon juice 1 tsp.
  • Oil ½ cup
  • Salt As required


1.Cut the chicken pieces, wash, apply salt and keep aside.
2.Chop the onions finely and grind all the masala to a fine paste.
3.Heat oil and fry the onions, then add the ground masala and fry over low heat till the oil separates.
4.Then add the chicken pieces and fry for a while until the chicken is well mixed with the masala.
5.Add 6 cups of hot water and let it simmer until the chicken is tender, then add the saffron soaked in lemon juice.
6.Simmer for a few more minutes and serve hot garnished with fried potatoes, green peas and hard boiled eggs.

Mysore Pak

  • Besan (chick-pea flour) 1 cup
  • Sugar 1 1/2 cups
  • Ghee 2 cups
  • Water 1 3/4 cups
1.Dissolve the sugar in the water and heat it.
2.Keep stirring till you get a thread consistency.
3.You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).
4.Remove all the lumps in the chick-pea flour and add it to the syrup, 1 table spoon at a time.
5.Reduce the heat and add 2 teaspoons of ghee.
6.Stir, till the flour and ghee has completely blended with the syrup.
7.Repeat procedure 2 till you finish all of the besan.
8.Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture
becomes porous and starts leaving the edges of the vessel.
9.At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.
10.Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes. Carefully remove each piece and arrange on the serving tray.

Palak Paneer

  • Spinach - 500 gms
  • Onions - 5 medium sized
  • Garlic - 2-3 flakes
  • Cooking oil - 6-7 tbsps
  • Cummin seeds - 1 tbsp
  • Paneer - 150-200 gms
  • Salt to taste
  • Garam Masala, Geera Powder, Chilli Powder

1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice powders. Add some water if necessary.
6.Let boil for a minute or two.
7.Cut the paneer to cubes of desired size (preferably not too small). Fry
this in oil till golden brown,
8.Add this paneer to the prepared palak.
9.Serve hot with rice or rotis.

Mixed Vegetable Curry


  • 1 cup mixed vegetables sliced, boiled
  • (use carrot, cauliflower, beans, peas, potato, etc.)
  • 1 tomato sliced
  • 1/2 coconut grated
  • 1/2 tsp. ginger grated
  • 1/2 tsp. garlic crushed
  • 3 green chillies
  • 1 tbsp. sesame seeds
  • 1/2 tsp. each cumin, mustard seeds
  • 1/2 tsp. red chilli powder
  • salt to taste
  • 1 tsp.lemon juice
  • 2 cloves
  • 1" piece cinnamon
  • 2 tbsp. butter

1.Drain the boiled vegetables, keep stock aside.
2.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
3.Heat butter, add seeds, allow to splutter.
4.Add ginger, garlic and paste.
5.Stir fry for 3-4 minutes.
6.Add vegetables except tomatoes.
7.Add 1/2 cup stock. Cover, simmer for 5 minutes.
8.Add salt, chilli powder,tomatoes and cook till gravy is thick.
9.Serve hot with parathas or chappatis.

Potato Cake

  • 3 large potatoes
  • 1 capsicum
  • 1/2 cup grated cheese
  • 1/2 cup bread crumbs
  • 1/2 cup milk
  • 1red chilli crushed
  • 2 tsp butter
  • 1 tbsp. plain flour

1.The potatoes will turn out best if boiled and refrigerated overnight before using.
2.Do not peel potatoes. Slice into thin rounds or grate coarsely.
3.Deseed capsicum and slice into thin rounds
4.Heat a thick nonstick pan about 5" diameter.
5.Meanwhile mix cheese, milk, crumbs, flour and chilli.
6.If mixture feels thin, add some more bread crumbs.
7.Add salt to taste. Apply 1 tsp. on bottom of pan.
8.Arrange potatoes to cover the pan. Top with capsicum.
9.Pour the mixture all over evenly. Level to cover all the potatoes.
10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11.Flip over very carefully with a wide sharp spatula, and roast the other side.
12.Let in the remaining butter around the edges to seep down.
13.Let other side become golden brown too.
14.Flip on serving plate and make sections with a knife.
15.Serve hot and crisp.
Variation: Bake the same if desired, instead if roasting.

Tandoori Roti

  • 2 cups slightly coarse wheat flour
  • 1/4 cups maida
  • 2 tbsp ghee
  • 2 tbsp curd
  • salt to taste.


  • Knead slightly stiff dough cover and keep for 2 hours.
  • Take naan sized dough and make a ball.
  • Roll to a thickish roti (4-5 mm thick).
  • Heat griddle (tawa) place on tawa and dry one side.
  • Wet upper side with water and invert.
  • Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
  • Serve hot with desired vegetables.

Vegetable Pie


  • 2 cups plain flour (maida)
  • 100 gms. chilled butter
  • 1/2 tsp. salt
  • chilled water

For Filling

  • 2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
  • 2 onions
  • 1 tomato
  • 2 green chillies
  • 1/2" piece ginger
  • 1 tbsp. oil
  • 1/2 tsp. red chilli powder
  • 1/2 tsp. curry masala (or garam masala)
  • 1 tbsp. cream
  • 1 tsp. corn flour
  • salt to taste


  • Sieve together flour and salt.
  • Add chilled butter. Mix with fork till mixture is crumbly.
  • Sprinkle chilled water over it.
  • Quickly, with light hand mix the dough into a lump.
  • Do not over knead.
  • Chill dough for 15 mins. in a plastic bag.
  • Roll dough into 4" thick round.
  • Place over a greased pie plate.
  • Prick with a fork all over.
  • Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.


  • Grate tomato, onion, ginger.
  • Finely chop green chillies.
  • Chope and boil other vegetables.
  • Heat oil in a skillet, add the grated vegetables and chillies.
  • Cook for 4-5 mins. Stirring occasionally.
  • Add all other ingredients except cream.
  • Cook till the water evaporates and curry is thick.
  • Sprinkle a little cornflour over the crust.
  • Pour and spread the filling in the shell.
  • Pour cream all over.
  • Bake for 8-10 mins. in pre-heated oven.
  • Slice and serve warm.

Pav Bhaji


  • 8 pavs (squarish soft buns about 4" x 5" size)
  • butter to shallow fry.

For Bhaji

  • 1 capsicum chopped fine
  • 2 onions chopped fine
  • 2 tomatoes chopped fine
  • 2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled
  • peas
  • 2 tbsp. butter
  • 2 tsp. pavbhaji masala
  • 1 1/2 tsp. chilli powder
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. sugar
  • salt to taste
  • 1 cup water (in which vegetables were boiled)
  • 1/2 tsp. each ginger grated, garlic crushed
  • juice of 1/2 lemon.

To Garnish

  • 1 tbsp. coriander chopped
  • 1 onion chopped
  • small pieces of lemon


  • Pressure cook mixed vegetables and peas till well done.
  • Mash them coarsely after draining.
  • Heat butter in a pan.
  • Add ginger-garlice, capsicum, onion, tomatoes.
  • Fry for 2-3 minutes till very soft.
  • Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
  • Bring to boil.
  • Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
  • Add lemon juice, stir.
  • Garnish with chopped coriander and a block of butter.

For Pavs

  • Slit pavs horizontally leaving one edge attached. (To open like a book).
  • Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
  • Serve hot with bhaji, a piece of lemon and chopped onion.

Beetroot Halwa


  • 1 kg beetroot
  • 1 1/2 litre milk
  • 400-500 gm sugar
  • elaichi powder (cardomon)
  • saffron few flakes
  • 1 tbsp ghee


  • Peel and grate beetroot
  • Put milk and dudhi in a heavy saucepan. 
  • Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. 
  • Add sugar and cook further till thickens. 
  • Add ghee, elaichi, saffron and colour. 
  • Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. 
  • Serve hot, decorated with a chopped almond or pista.

Rava Dosa


  • 1 cup fine soji (semolina)
  • 1/2 cup rice flour or plain flour
  • 1 tbsp. oil
  • 1/8 tsp. soda bicarb
  • 2-2 ½ cups buttermilk
  • 1 tsp. coriander chopped fine
  • 2 green chillies chopped fine
  • ginger grated
  • oil to shallow fry


  • Blend all the ingredients together.
  • Add more buttermilk if necessary.
  • Roll the dosa in a three-fold cylinder.
  • Serve hot with onion and/or coconut chutneys.
  • The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
  • Heat griddle and pour 1 large spoon of batter on it.
  • Spread by gently rotating the griddle.
  • Put some oil (1/2 tsp.) over dosa.
  • Lift with a spatula as for basic dosa.

Mixed Dal Dosa


  • 1 cup rice
  • 1/3 cup each yellow moong, channa, udad dal
  • 2 tbsp. curds
  • 37
  • 1/2 tsp. soda bicsarb
  • 2 tbsp. oil
  • salt to taste
  • oil to shallow fry


  • Wash rice separately and dals toghether.
  • Soak in plenty of water and keep aside for 5-6 hours.
  • Wet grind the rice till semolina type grain can be felt
  • Wet grind rice till fine.Mix both batters.
  • Add the curds, salt, soda and oil.
  • Mix well till fluffy and light.
  • Keep aside for 3-4 hours before making dosas.
  • Heat griddle, pour batter and make as for plain dosas.
  • Serve hot with chutney.
  • Make thin or thick as desired.

Murg Do Piaza


  • Chicken pieces 1 kg.
  • Onions, sliced 500 gms.
  • Garlic, sliced 50 gms.
  • Ginger, sliced 50 gms.
  • Red chili powder 1/2 tsp.
  • Turmeric powder 1/2 tsp.
  • Whole red chili 4 nos.
  • Garam Masala 10 gm.
  • Tomato puree 300 ml.
  • Coriander powder 15 gms.
  • Water 500 ml.
  • Ghee 150 gms.
  • Salt To taste
1.Slice the onions, ginger and garlic and keep aside.
2.Heat ghee for 1 minute, then add tomato puree,turmeric powder, red chili powder, red chilies and
coriander powder, cover the dish and cook on high for 3 minutes.
3.Put the sliced onions, ginger, garlic and cook for 3 minutes on high.
4.Mix chicken in the above ingredients and 500 ml water and cook for 8 minutes.
5.Stir well, add salt, garam masala and cook for 7 minutes, till done.

Rice with Peas - Matar Pilau

Serves: 4-5
  • 1 1/2 cups long grain rice
  • 2 tablespoon ghee
  • 1 medium sized onion cut into peices
  • 5 green chillies
  • 4 whole cloves
  • 1 small cinnamon stick
  • 3 or 4 cardamom pods, bruised
  • 1 teaspoon cumin seeds
  • 3 inch ginger sliced into small pieces
  • 4 garlic cloves sliced into pieces
  • 1 cup shelled green peas 
  • 1/2 cup diced carrots
  • salt as required
  • 3 1/4 cups hot water

  • Wash the rice well and leave to soak in cold water for 30 minutes, then drain well.
  • Heat the ghee in a heavy saucepan and fry the cloves, cinnamon, cardamom pods and cumin seeds, for 1 minute. 
  • Then add onion,chillies fry for 3 min.
  • To this add ginger and garlic pieces fry for 3 min.
  • Add peas/carrots, salt and hot water. 
  • Bring quickly to the boil, then add rice and cook for 20 min. 
  • Remove whole spices, fork rice grains lightly and serve hot with meat or vegetable curries.

Orange Delight Juice

  • 1 cup orange juice
  • ½ banana
  • 1 cup apple juice
  • 1 teaspoon honey
  • 1 dash cinnamon
  • 1 cup crushed ice
  • Blend at high speed in blender until frothy.

Nagula Chavithi Recipes

Happy Nagula Chavithi
Nagula Chavithi is an auspicious day to observe Naga Puja. Nagula Chavithi is observed on the fourth day (Chaturthi) after Deepavali Amavasya during Karthika masam. Nag Panchami and Nagasashti are observed after Naga Chaturthi. In some parts of Andhra Pradesh it is also celebrated in the month of Sravana masam.
Nagula Chavithi, a festival to worship Nag Devatas (Serpent Gods), is mainly a women festival. Nagula Chavithi is observed by married women for their wellbeing of their children. During the Chavithi festival, women keep fast and observe Naga Puja. Devotees offer milk and dry fruits to Sarpa Devata at the Valmeekam or Putta (snake pits). On Nag Chaturthi day, Ashtanag (seven hooded cobra) is worshipped.

On this day, it is a custom to get up early in the morning, take a head bath and go to the snake pit and offer milk along with a recipe called Chalimidi and Chimmiri.
Here I am giving you these recipes...


  • Sesame seeds - 2 cups
  • Minced jaggery - 3/4 cup
  • Cardamon powder - 1/2 tsp
  • Ghee - 1 tsp
  • Soak sesame seeds overnight and strain water.
  • Dry it under sunlight for about an hour and reverse.
  • In bowl add all the above said ingredients and mix well.
  • Do not add water.


Chalimidi is the important recipe in almost every hindu festivals.It can be prepared in two ways- cooked and uncooked.
Mostly in festivals the uncooked Chalimidi is prepared and offer to god as Naivedhyam.
Cooked Chalimidi is prepared in some special occasions as Sweet.
Here I am giving you both the ways...
Uncooked Chalimidi
  • 2 cup Raw rice (rice soaked in water)
  • 1 cup   grated Jaggery
  • Water as per required
  • 1 tsp crushed cardamom powder
  • Soak rice in water for 4-5 hours and the rice is spread out on a dry cloth and left not  dry completely.
  • Some wet is to be there in rice then ground to a fine powder.
  • To this rice powder add grated Jaggery and coarsely crushed cardamom.
  • Mix the ingredients well for a few minutes till you get smooth soft dough.
  • You can use 1-2 tsp water while mixing the rice flour and Jaggery. 
Cooked Chalimidi
  • 500 gms Rice
  • Sugar : 1Kg
  • Water : As Required
  • Cardamom : 10 (Elaichi / Yaalakkaya)
  • Ghee : ¼kg
  • Dry coconut : 2 Pieces (Endu kobbari)
  • Cashew nuts : 100 gm (Jeedi pappu)

  • Soak Rice in water overnight.
  • Next day wash Rice cleanly and wait till drained completely.
  • Grind the Rice into fine powder (Sieve to get very fine rice flour) and keep it covered.
  • Add Sugar and sufficient Water in a bowl and boil till the solution gets to a very strong sugar syrup (unda paakam).
  • Remove the bowl from stove, Grind cardamoms to fine powder and add to it.
  • Add rice powder to it slowly, stirring all the time. Make sure that no lumps are formed.
  • Add half quantity of Ghee and Mix it.
  • Heat remaining ghee in a pan and fry Coconut pieces (Small pieces), Cashew nuts.
  • Add fried Coconut pieces, Cashew nuts, Ghee and mix it.
  • Store in a air tight container.

Diwali Recipes

Wishing you a very Happy Diwali

Happy Diwali
Diwali is the festival of lights, crackers and sweets. Days before the festival, the females of the family start preparing traditional delicacies for the family and friends. On Diwali, there is a custom to exchange sweets to the friends and neighbors that is why Diwali can’t even be imagined without sweets and savories that are specially made at home. The list of Diwali special sweets is exhaustive. Gulab Jamun, Gajar Ka Halwa, Besan Ke Ladoo, Karanji and Jalebis are the most commonly made sweets on this occasion.

Apart from sweet dishes, there are several other delicacies that are made on the occasion of Diwali. The Diwali cuisines also depend upon the culture and family traditions. From north to south and east to west India, several mouth watering delights are prepared in various manners depending upon the prevailing custom and taste of the family members. Here we have provided you with the recipes of few traditional mouth watering recepies. We have also listed some of the unusual Diwali recipes. Now you can try your hand at these too!

Here I am giving you the Diwali Menu...

*********Main Course*********


Vegetable Kebab picture
Onion Bhaji

*********Side Dishes*********

Lemon rice


Jhatpat Panch Ratna Rabdi
Gulab jambu

 Masala Tea

Sweet Mixture

Nutty Milk Shake

Enjoy this Deepavali with these recipes..
I Wish You A Happy,Safe and Tasty Diwali :-)