Poached pears in sugar syrup

Poached pears in sugar syrup

This is a simple but interesting recipe, which can be made in just 10 minutes. Children enjoy different varieties of food especially my kids. They don’t like to eat regular fruits. So I tried this way and made it look presentable and they enjoyed J. Njoy Cooking, Serving and Savoring!


Sugar: 5 tsp

Pears: 2 nos ( cut into pieces of required size and shape )

Water: for making syrup

Cardamom: 4 nos

Honey: 1 tsp

Sliced Cherries a few (Optional)

Method of preparation:

  1. Turn on the stove, place a bowl and pour 2 cups of water.
  2. Add 5 spoons of sugar, crushed cardamom and boil for 5 minutes.
  3. Wash and cut the pears into slices and drop them in boiling sugar syrup. Cook them for five minutes.Poached Pears
  4. Drain the excess water and transfer them to a serving plate and squeeze some honey on the pears and garnish with sliced cherries.Poached Pears1
  5. Poached Pears are ready to eat.

Sorakaya majjiga pulusu (Bottle gourd buttermilk stew)

Sorakaya majjiga pulusu (Bottle gourd buttermilk stew)


Bottle gourd: 1 cup 1 inch cubes

Besan flour: 2 tbsp

Thick curd: 3 cups

Green chillies: 4

Oil for tempering: 1tbsp

Turmeric pinch

Salt as required

Grated fresh coconut: 1 tbsp

For tempering:

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Few curry leaves

Dry red chillies: 2

Method of Preparation:

  1. Clean the sorakaya mukka (Bottle gourd) and cut into cubes of equal size.
  2. Put a heavy bottomed vessel on stove, add three cups of water and Bottle gourd chops. Bring it to boil.
  3. Cut green chillies length wise and add to the sorakaya mukkalu (Bottle gourd pieces).Majjiga Pulusu1
  4. Meanwhile beat the curd, add 2 cups water and mix well. Take the besan (gram) flour and add water slowly to make smooth paste. Add this to the beaten curd.Majjiga Pulusu2
  5. Once the sorakaya mukkalu (Bottle gourd cubes) are cooked, slowly add buttermilk to it.
  6. Keep stirring continuously to avoid breaking of buttermilk .Bring it to boil for five minutes. Now add required amount of salt according to your taste.
  7. In a small kadai take 1 tbsp of oil, add mustard seeds, once they pop out add cumin seeds, hing, curry leaves and red chillies.
  8. Pour this onto majjiga pulusu. In the same kadai dry roast fresh coconut for a minute and add this also to majjiga pulusu.
  9. Now it’s ready to serve with rice, chapathi even idly too.Majjiga Pulusu3

    Variations to majjiga pulusu

  • If you have time soak 2 tbsp of chana dal for 2 hours and grind with grated fresh coconut into a smooth paste . Add this paste to buttermilk before bring it to boil. Remaining procedure is same as above.
  • You can add your favourite veggies like drumstick, white pumpkin, brinjal, carrot.
  • While boiling majjiga pulusu you should continuously stir till it comes to the boiling point, to avoid chances of breaking butter milk.
  • Desiccated coconut powder can also be used when fresh coconut is not readily available at home.

Beans Ava Petti Koora (Beans mustard curry)

Beans Ava Petti Koora (Beans mustard curry)


Beans: 250 gms

Mustard seeds: 1 tbsp

Green chillies: 3/4 nos


Urad dal: 1 tsp

Channa dal: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Oil for frying

Salt: As required

Curry leaves: A sprig

Hing: A pinch

Grated fresh coconut: 1tbsp(optional)

Method of preparation:

  1. Clean the Beans thoroughly and cut them into small pieces. Place them in a plate and steam boil in pressure cooker for 2 whistles.
  2. Wait till the pressure settles and open the lid. Drain any excess water.Tip: This water can be used for sambar or any vegetable soup.
  3. Now heat kadai/non stick pan. Add 1 tbsp of oil, wait for a minute till, add mustard, urad dal, chana dal and jeera (cumin seeds).
  4. When mustard pops out add pinch of hing, turmeric and pressure cooked beans. Add curry leaves also.
  5. Mix well and fry the beans adding required amount of salt till the moisture evaporates. This process will take approximately 5 minutes.Beans Ava1
  6. Turn off the stove and allow it cool down.
  7. Meanwhile take a mixer and grind 1 tsp of mustard seeds till it become a smooth fine powder. Now add 3/4 green chillies adding little water to it to become smooth paste.
  8. Add this paste to the beans curry and mix evenly.
  9. Beans Ava curry is ready to serve with rice / chapathi.Beans Ava2


  1. Whenever we make Ava (mustard) curries the Ava paste should be added at the end once it cools down to avoid bitter taste.
  2. Usually vegetables like Beans, carrot and plantain I steam boil them in pressure cooker along with rice In order to save fuel and time.
  3. Fresh grated coconut can also be added to this curry for additional flavor.

Cheese Cherry Pineapple sticks

Cheese cherry pineapple sticks

Its usually easy to prepare snacks for adults but when there are tiny tots visiting home, we become extra conscious with what we cook. Here comes an easiest, tastiest and yet a healthy recipe for a bite size snack. Of course, the elders can relish this dish too. Njoy Cooking, Serving and Savoring!

Cheese: 12 small cubes (Amul cheese) or your choice.
Cherries: 12 nos candied
Pineapple: 12 nos cut into small cubes

Method of Preparation:

  1. Cut cheese into small cubes(1cm cube).CCPS2
  2. Candied cherries* can be cut into two halves or can be used directly.
  3. Cut the pineapple** into small cubes or triangular in shape. Set them aside. CCPS
  4. Now arrange one cherry, one pineapple cube and one cheese cube onto a toothpick as per your desired order.CCPS3
  5. Serve them in a serving plate.

Note: The arranged cheese cherry pineapple sticks can be placed in an ice cube holder and served later.


*Here I used candied cherries. One can use fresh cherries too but it’s difficult to de-seed. Whereas candied cherries are already pitted and have sweet taste. Hence recommended.

**Completely removing the thorns around pineapple makes it tastier.

Saggu Biyyam (Sago) Pakodi


Saggu Biyyam (Sago) Pakodi

Easy, tasty, healthy and mouth watering snack for every taste bud – Saggu biyyam pakodi. Njoy Cooking, Serving and Savoring!

Saggu Biyyam Pakodi 2


Sago: 1 cup

Thick curd: 2 cups

Carrot: 1 (grated)

Coriander: 1 small bunch

Green chillies: 2/3 nos

Onion big: 1

Oil: for deep frying

Salt as required

Rice flour: 2 tbsp( for binding)

Optional: can add garam masala / ginger garlic paste

Method of Preparation:

  1. Wash one cup of sago and soak in 2 cups of thick curd/yogurt with required amount of salt for 4-5 Hours.
  2. Add grated carrot and finely chopped onion, green chillies,rice flour and coriander and mix well.Saggu Biyyam Pakodi
  3. Take oil in a deep pan/kadai/wok for deep frying.
  4. Heat oil and check the temperature for deep frying.
  5. Make small balls of sago mixture and drop the balls slowly into the oil.
  6. Lower the flame to medium and fry the balls till they turn dark brown in colour.
  7. Transfer fried balls to a plat spread with paper napkins to absorb excess oil
  8. Serve them while hot.

Dosakaya Pacchadi /Cucumber Chutney

Dosakaya Pacchadi

Andhra Pradesh is known for pickles or chutney made from any vegetable. Cucumber chutney is a most popular pickle which goes well with hot Rice and Ghee or Dosa or Roti. Njoy Cooking, Serving and Savoring!


Dosakaya (cucumber) : 2 nos

Tamarind: Small lemon size

Dhaniya/Coriander seeds: 1 tsp

Urad dal: 1 tsp

Channa dal: 1/2 tsp

Red chilli: 4/5 nos

Green chillies: 3 nos

Coriander leaves: 1 small bunch

Salt as required.

For Tempering:

  1. Urad dal: 1 tsp
  2. Mustard seeds: 1 tsp
  3. Cumin seeds: 1 tsp

Oil: 2 tbsp

Method of Preparation:

  1. Wash the cucumber (dosakaya), deseed and cut into tiny pieces.
  2. Tip: The seeds can be used for making spicy powder which can be consumed with hot rice and ghee I will post the recipe.Dosakaya Pacchadi 3
  3. Heat kadai and pour 1 table spoon of oil.
  4. Fry Urad dal, Channa dal and Coriander seeds till they turn to nice light brown colour.Dosakaya Pacchadi 2
  5. Add red chillies and fry for one minute.
  6. Transfer them to a dry plate. Let it cool.
  7. Meanwhile soak the tamarind for 10 min.Dosakaya Pacchadi 1
  8. Grind fried ingredients to a fine powder. Add soaked tamarind, green chillies and coriander leaves and grind them again.
  9. Add this mixture to finely chopped cucumber pieces and mix thoroughly with hand or spoon so that the ground mixture coats the cucumber pieces well.Dosakaya Pacchadi 4
  10. Temper this pachadi with tempering ingredients.
  11. Dosakaya pachadi is ready to serve with rice or with dosa.

Palli Chutney/Peanut Chutney

Palli Chutney

Palli Chutney/Peanut Chutney


Peanut/ground nut: 1 cup

Green chilli: 3-4 nos

Tamarind: small lemon size/ Indian goose berry size

Salt as required

For tempering:

Mustard seeds: 1 tsp

Urad dal: 1 tsp

Channa dal: 1 tsp

Jeera/ cumin seeds: 1 tsp

Hing: a pinch

Curry leaves: A sprig

Method of Cooking:

  1. Heat kadai/wok, dry roast the ground nut on low flame till the roasted aroma comes. Tip: To check for roasting take one peanut and remove the husk. The husk should come very easily.
  1. Transfer them to a flat plate allow them to cool. Once cooled, remove the husk.
  1. Take the groundnuts into a mixer grinder, add salt, tamarind and green chillies.
  1. Initially grind without adding water so that the ingredients blend well.
  1. Now, add a cup of water and grind again to a smooth paste and to get the desired consistency.
  1. Transfer chutney to a bowl and garnish with tempering.
  1. Palli/Peanut/Ground nut chutney is ready to serve with Idly/ Dosa/ Minapa rotti

Dibba rotti / Minapa rotti / Indian pan cake

Dibba Rotti

Dibba rotti / Minapa rotti / Indian pan cake

Urad dal: 1 cup
Rice Rawa: 2 cups
Idly Rawa: 1 cup
Salt as required
Oil to fry roti: 1 tsp

Method of Preparation:

  1. Wash and soak Urad dal for 3 hrs, and soak both rawas separately for 1 hour each
  2. Drain excess water and grind using wet grinder to a smooth paste using sufficient amount of water to get thick consistency.
  3. Transfer the batter to a large container.
  4. Now the squeeze water from the rawas and add this to the already grounded Urad dal batter.
  5. Mix thoroughly adding salt. Allow this mixture to ferment overnight. Tip: Keep enough space in the container for fermentation.
  6. Next day morning heat tawa and pour 1 tsp oil. Pour 3 ladles full of batter on the tawa at once and without spreading across the pan like a dosa. Tip: Allow the ladles full of batter to settle on its own on the tawa.image
  7. Cover the tawa with a lid. After 5 min check for cooking and turn it to another side. Cook until both sides of Dibba Rotti turns golden brown in colour.imageimage
  8. Transfer to a plate, pour melted ghee (1/2 tsp) on it and serve hot with Palli (peanut) chutney.

Potato Bajji/Potato Fritters

POtato BajjiIngredients:
Potato : 1 large
Besan flour : 1 cup
Rice flour/ corn flour : 1 tbsp (Either of the two)
Sodium bi carbonate ( cooking soda): a pinch
Salt as required
Red chilli powder : 1 tsp
Ajwain/ cumin : 1 tsp( optional)
Oil for deep frying

Method of Preparation:

  1. Clean and cut the potato into very thin slices. Dip them in water and keep aside.
    Take a mixing bowl and add all ingredients except potato. Mix them thoroughly by slowly adding water to get thick consistency*.
  2. Place a deep pan/kadai on stove, add generous amount of oil and heat it to get the desired temperature** for frying.
  3. Take the potato slices, dip them in batter, coat on both sides and drop in the oil slowly and carefully.
  4. Fry them until till they get golden brown colour.
  5. Transfer Bajjis to a plate spread with paper napkins to absorb excess oil and serve hot with Green chutney.


*Batter consistency should be in such a way that it should thickly coat the potato pieces, well enough to be dropped into oil.

**To check the temperature just put one drop of batter into oil, if the oil is ready the drop of batter will float up immediately.

Slightly sprinkle chat masala if you want Bajjjis to be more spicy.

Instant Poornam Boorelu

The moment you hear Boorelu, it sounds like Grandma’s dish with time consuming preparation. But, here comes a recipe for Instant Boorelu which can be cooked anytime, any day, without much preparation. Njoy! Cooking, Serving and Savoring. Instant Boorelu

Jaggery : 1 cup
Channa dal : 1 cup
Cardamom: 4-5 crushed
Maida : 1 cup
Oil for deep frying

Method of Preparation:

  1. Wash and Pressure cook the channa dal for 3 whistles, allow cooker to cool and drain excess water.
  2. Take 1 cup of jaggery in a vessel add very little water to it. Now place this on stove and cook it on low flame adding crushed cardamom till the syrup gets thin string like consistency.
    Add cooked channa dal to jaggery syrup.
  3. Cook them together again to get thick consistency.
  4. Let it cool down for few minutes. This mixture is called Poornam.
    Meanwhile, tke a pan pour oil and keep it on stove. Check the temperature of oil for deep frying.
    Add water to maida to make a batter thicker than dosa batter.
  5. Now make the poornam into small sized round balls.
    Dip the poornam balls in maida batter and drop each one carefully in oil. Fry them on low flame turning for both sides till they turn colour (this takes approximately 5 minutes).
  6. Take boorelu on a plate spread with paper napkins to absorb excess oil.
  7. Poornam Boorelu are now ready to serve.

Tip: This type of preparing boorelu is preferred when you don’t have time to prepare regular boorelu using urad dal and rice batter for coating.