Nankhatai Recipe -- How to make Nankhatai

Hi, Good morning. Thank you friends and viewers. Today I will post how to make nankhatai recipe.
Nankhatai is an Indian eggless cookies. They are crispy and soft. They served as teatime snacks also. In my childhood days it was a big event in summer holidays when all cousins gather at my grand-mother's place. These were given as evening snacks to all the kids and we can have as many as nankhatais and whenever we want we can have them.
Making them is very easy and simple. We used to call them as bakery biscuits or simply home made biscuits. Those were the days we do not have oven at home. So, they were made in cooker. But I don't know how they used to made them in cooker, as I never tried. I started making them only after I bought my oven.
simple two minute video will help you easily understand the process.

Puliohra Avakaya Recipe -- How to make Pulihora Avakaya

Hi, Good morning. Thank you, friends and viewers. Today I will post how to make pulihora avakaya.
Thanks to Saraschandra for this post. Avakaya or pickles is what we Telugu people love and it is an integral part of our day to day life. Pickles with mangoes is the most interesting and important activity of the season. With different varieties of mango pickling available around, we start with small portions and simple varieties till we make the original real AVAKAYA. Once the avakaya prepared and ready to eat no one touches other chutneys and sometimes people prefer to have only it. Avakaya is a spicy pickle and can be stored for one full year.
Pulihora avakaya, maagaaya, turumudu pachadi, nune menthikaya and menthimukkalu are temporary pickles with mangoes. It is an activity in every household during summer season every year. Saraschandra my cousin is expert in making them. I just help her in mixing. She only prepared this recipe and I recorded the activity and uploaded it.
Avakaya making depends on experience and common sense. The measurements given are not accurate and also they may vary from one mango to another depending on its sourness and size. We must use all ingredients fresh. Some people use self-made ingredients like chili red chilies and dry them under the Sun for a week and get the chili powder done in a flour mill. Rai Powder -- dry mustard seeds under the Sun and grind to make a fine powder. Of course, we can use store bought ingredients also.
SALT is the most important ingredient in pickles. It acts as the preservative. We get rock salt powdered, prefer to use that. DO NOT USE TABLE SALT. It is a standard rule, to keep the pickles fresh and avoid spoiling use only rock salt.

Vegetable Dosa Recipe -- How to make Vegetable Dosa

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make vegetable dosa recipe.
The Taj Mahal Hotel in Abids, Hyderabad is very old and famous. They have some signature dishes. They are maintaining the taste for ages. I first visited the hotel in my childhood and had dosa and idli. After almost 25 years of gap again in last December, we had been to there. Even after so long gap, I could recollect all those tastes, because of their maintenance. They have opened another outlet in the upmarket area of the city, i.e. Jubilee Hills area. Last month we had been to there, this time Saye offered me to have Vegetable Dosa. I can simply say the taste was awesome. I still drool when I remember the taste of it.
I wanted to give it a try at home, but a bit hesitant of the taste. I don't know whether I can get the rich taste or not and also don't know whether it is liked by others or not.
With so many doubts in my mind and so much of hesitation, I tried this dosa last Saturday. I tried it at home as much as I could remember the taste of the restaurant dosa. To my surprise, it was all success. The taste was just the same as the restaurant one.
My lovely hubby recorded all my activity. It was not planned, so the video is not so clear and clean. For now, please bear with us. Next time when I prepare again, we will record it with clean surroundings and full clarity in the picture.

Jeera Rasam Recipe -- How to make Jeera Rasam

Hi, Good Morning. Thank you friends and viewers. Today I will post how to make jeera rasam recipe.
Rasam is a thin, very spicy South Indian soup made with tamarind juice and other spices as seasonings. It is normally served with other dishes. Not even a single day goes without having rasam at my place. It can be served with rice or can taken as a soup before meals.
We have different varities of rasams, like garlic rasam, blackpepper rasam, plain rasam, tomato rasam and inguva chaaru(rasam with asafoetida). These are very few names I have mentioned but there are so many varieties of rasams. Jeera rasam or cumin seeds rasam is another variety. I got the recipe from a vernacular new paper.
For a quick and easy reference I am posting a small video of the recipe also.

Inguva Charu Recipe -- How to make Inguva Chaaru

Hi, Good Morning. Thank you friends and viewers. Today I will post how to make Inguva Chaaru Recipe.
Inguva or hing or asafoetida is the main ingredient in this dish. Asafoetida is a regular ingredient in most of the Indian vegetarian dishes, especially in chutneys, pickles, and in dishes which are made without onion and garlic. It has a pungent smell but when it is added to any dish, it gives a nice aroma to the dish. It is used as a digestive aid and flavour enhancer.
Making this rasam is very easy. Every day I make rasam using rasam powder. But sometimes for a change I make this. Though it is not a special dish, but we love it so we enjoy it. My husband loves it very much, whenever we have heavy lunch he prefers to have this rasam for dinner. So that it helps in easy digestion.

Ugadi Pachadi Recipe -- How to make Ugadi Pachadi

Hi, Good Morning. Thank you friends and viewers. Today I will post how to make Ugadi Pachadi Recipe.
Ugadi pachadi is a special dish made on the day of Telugu New Year's day i.e. Ugadi. It is a mix of all the main tastes. It has sweet, sour, salt, spicy, bitterness and umami(we call it vagaru, a kind of taste of unripe fruit or vegetable). It replicates one's life. As we have all in life like happyness, sadness, dislikes, disagree with others, angry, anxious everything., It is meant that we have to take every part of life as it comes and should enjoy it. We make this pachadi with all the fresh ingredients and every one in the house even kids are also made to eat it compulsory.
We do not cook anything for making this pachadi. Just mix all the ingredients and serve. The original ppachadi is made like this only. To show our creativity in making this pachadi we can add some more ingredients and some people even temper it. But I don't like all that, so I don't do all that.
Every Telugu household prepare this pachadi and rest dishes are our choice. We get lot of neem flowers in this season. This is the main ingredient in this pachadi.

Spicy Mixture Recipe -- How to make Spicy Mixture

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make spicy mixture recipe.
Mixture is an Indian snack item, to be served with a cup of tea. We make different varieties of mixtures. It can be made with dry fruits, simple boondi, poha, and with murmura also. We get this kind of spicy mixture in shops. Some call it simply mixture and some call it Kerala mixture. I really don't know what exactly it is called as. Whatever may be the name given to it, it is tasty and my daughter Sahiti loves very much. She always wants me to make it for her. She even packs it for her snack box also. And she wants me to make spicier added with chat masala and more chilli powder. But I always skip adding chat masala because not everyone in the house did not like the taste.
Easy and simple recipe to make. We have to make two varieties of murukku for this so we can have three different varieties of snacks at a time in the house to serve. The mixture, two varieties of murukku, one thick and one thin, and boondi also. I made 1 Kg of the mixture, but you can increase or decrease accordingly. We can add green peas also in it, I did not add because my people don't like it.
This recipe I picked it from one of my old friend, Jyothi. She makes it in large quantity.


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