Masala Rice

imageMasala rice with leftover rice

Masala rice is always prepared with left over rice. This is a staple breakfast for adults. Whenever large quantity of cooked rice is left I prepare masala rice. We can make masala rice with fresh cooked rice but It will not taste as good as leftover rice. Sometimes when We want to eat masala rice I cook extra rice for dinner and next day morning I use that rice to prepare breakfast. We can prepare very easily in 10 minutes. Here I present simple and spicy masala rice to serve as a breakfast. Njoy Cooking,Serving n Savoring!


Leftover rice: 2 cups

Big Onion: 1 no.

Green chillies: 3 nos.

Garlic flakes: 7/8 nos.

Curry leaves: A sprig

Black pepper corns: 7/8 nos.

Cashew nuts: few

Oil: 1 – 1 1/2 tbsp

Mustard: 1 tsp

Urad dal: 1 tsp

Chana dal: 1 tsp

Hing: A pinch

Turmeric: 1/4 tsp.

Method of preparation:

1. Take 2 cups of leftover rice and keep in a bowl.image

2. Now chop the onion into pieces. Slit the green chillies and cut them into halves. Take curry leaves and few garlic flakes.image

3. Heat kadai, pour oil put mustard, chana dal and urad dal.

4. When mustard pops out add whole black pepper, cashews and a pinch of hing. Fry for few seconds.image

5. Now add chopped onion, green chillies and curry leaves. Add pinch of salt and turmeric too.image

6. Fry them on medium flame till the onions turn translucent.image

7. Now add the leftover rice and mix thoroughly. Stir continuously for 2 minutes till rice mixes well with spices.image

8. Switch off the stove and transfer the masala rice onto a serving bowl.

9. Serve masala rice hot with plain curd or raita.image


To prepare masala rice I’ve added black pepper and garlic because I wanted simple and spicy breakfast. If you want, garam masala powder also can be added. But I prefer not to add any extra masalas for this rice.


Bobbarlu Vada/ Black Eyed Peas(Lobia)Fritters

imageBobbarlu vada

Who says no to an appetizing snack with a cup of tea especially during monsoons. So I prepared crunchy fritters with black eyed peas(Bobbarlu/lobia) to relish on a rainy day. The fritters/vadas are very tasty and healthy too with rich in protein. Babarlu vada is similar to masala vada. The procedure is same except soaking time. Bobbarlu takes more time for soaking. Bobbarlu has subtle flavour. So I’ve added fistful of urad dal n chana dal. Urad dal gives nice binding, chana dal is for crispy n flavourful vadas. Here I present yummilicious Bobbarlu vadalu to enjoy the day. Njoy Cooking, Serving n Savoring!


Bobbarlu (Black eyed peas): 2 cups

Urad dal(Black gram): 3 tbsp or fistful

Chana dal: 2 tbsp
(Bengal gram)

Onion: 1 no. (Big)

Salt: As required

Curry leaves: A sprig

Coriander leaves: few

Green chillies: 3/4 nos.

Chilli powder: 1 tsp(Optional)

Ginger: 1 1/2 inch piece

Garlic flakes: 6/7nos.

Method of preparation:

1. Take 2 cups of Bobbarlu and soak them in water. Soak the Bobbarlu for 5 hours.image

image2. After soaking Bobbarlu for 3 hours now add fistful of Urad dal in Bobbarlu.image

3. Soak chana dal separately for 2 hours.

4. After 5 hours of soaking drain the water completely using colander. Keep aside for 5 minutes.

image5. Meanwhile finely chop one big onion.image

6. Now take a mixer grinder put soaked Bobbarlu, Urad dal, chopped ginger,green chillies and few garlic flakes.image

7. Grind them to coarsely.

8. Transfer the batter onto a bowl/broad vessel.

9. Add soaked chana dal. Don’t grind chana dal.image

9. Now add finely chopped onion, finely chopped coriander leaves, finely chopped curry leaves and required amount of salt too.image

10. Mix thoroughly with hand and keep aside.

11. Now heat Kadai pour oil for deep frying. Allow the oil to become hot.image

12. Make small vadas with hole(or without hole also we can prepare). I’ve prepared both of them. Drop the vadas carefully into the piping hot oil.image

13. Fry the vadas on both sides. When they turn into golden brown colour transfer them onto a plate with kitchen towel to absorb excess oil present in the vadas.image

14. Likewise fry the vadas in batches. After taking few  fried vadas separately for kids with medium spice I’ve added red chilli powder.image

15. Transfer them onto a plate. Now crunchy Bobbarlu vadas are ready to serve.image

16. Serve them hot with sambar/ketchup or even tastes awesome without any accompaniment.image


1. Drain the water completely before grinding Bobbarlu. After adding chopped onions some water oozes out. So make sure that before adding onions to the ground batter just add a pinch of salt to the chopped onions and squeeze the water out of them. If required add a tbsp of rice flour to make vadas. Addition of rice flour helps vadas not to drink too much of oil and the taste also enhances.






Moong Dal Uppu pindi

imageUppu pindi another variation

I’ve posted Uppu pindi with mudi senagalu in my earlier recipe. This recipe is almost similar to that recipe. Instead of using black chick peas I’ve used moong dal. Remaining procedure is the same. Soaking of moong dal is not required as it takes less time to cook. Moong dal Uppu pindi tastes amazing when prepared in normal Kadai. A thin crispy layer stick to the Kadai after cooking. This slightly burnt and crunchy layer(maadu in Telugu) is very delicious. The thin layer we don’t get when we use non stick kadai. Here I present comforting breakfast Uppu pindi with pesara pappu(moong dal) to relish on any day along with buttermilk(traditional combination). Buttermilk quenches our thirst after having Uppu pindi and soothes our throat. Njoy Cooking,Serving n Savoring!


Rice rava: 1 1/2 cups

Moong dal: 2 tsp

Green chillies: 3 nos.

Curry leaves: A sprig

Salt: As required

Water: 3 cups

Tempering ingredients:

Oil: 1 1/2 tbsp

Mustard: 1 tsp

Urad dal: 1 tsp

Chana dal:

Hing: A pinch(Optional)

Method of preparation:

1. Heat Kadai when it becomes hot pour oil and add tempering ingredients. When mustard splutters add a pinch of hing and curry leaves. Chop the green chillies into halves and add them too. Stir the tempering once and add pesara pappu/moong dal.

2. Now add 3 cups of water and bring it to boil.image

3. Add 1 1/2 cups rice rava and keep stirring continuously without forming lumps.image

4. Keep the lid closed and cook on low flame stirring occasionally.image

5. While mixing the Uppu pindi thin crust sticks to the bottom of the layer.image

6. Mix well and cook till we get the right consistency. Nice aroma comes when it’s done.

7. Transfer the Uppu pindi onto a serving plate and serve hot with any pickle. Without any accompaniment also Uppu pindi tastes amazing.image




Rava Dosa

imageRava dosa

Rava dosa is everybody’s favoured South Indian breakfast. When dosa /idly batters ate not there at home, the immediate recipe comes to my mind is rava dosa. This is an effortless recipe but taste is very impressive. Using Just handy ingredients we can prepare rava dosa instantly without any fermentation. I’ve prepared rava dosa with rice flour, sooji(rava) adding few spices and greens. Here I present rava dosa with chutney powders and Andhra Gongura pickle. Njoy Cooking,Serving n Savoring!


Rice flour: 3 cups

Sooji/Bombay rava: 1 1/2 cups

Cumin: 1 tsp

Cashews: 6/7 nos.

Black pepper corns: 5/6 nos.

Curry leaves: a sprig

Coriander leaves: few

Asafoetida: A pinch

Salt: As required

Green chillies: 2 nos.(Optional)

Method of preparation:

1. Take 3 cups of rice flour in a vessel.image

2. To that add 1 1/2 cups of sooji.image

image3. Add required amount of salt, cumin seeds, crushed black pepper, finely chopped curry leaves, chopped coriander, crushed cashews and a pinch of hing.image

4. Mix all the ingredients without adding water.image

5. Now slowly add water and mix thoroughly without forming any lumps. The consistency of the batter should be thin. Keep aside for 30 minutes.image

6. Heat a nonstick pan, when it becomes hot drizzle some water.

7. Now sprinkle few drops of oil and spread the oil using ladle.image

8. Mix the batter thoroughly because rava and rice flour settles at the bottom.image

9. Now pour the rava dosa batter start from edges and move towards center.image

10. Keep the stove on medium flame and drizzle oil over the dosa. Rava dosa takes little time to fry compared to regular dosa.image

11. When it’s done on one side flip the dosa other side.image

12. Fry the other side also thoroughly.

13. Fold the dosa into half and transfer onto a plate.

14. Likewise fry the other dosas too and transfer them onto a serving plate. Serve hot with chutney powder or chutney or with any pickle.imageimage


1. Here in this recipe I have not added any maida flour. If you want to add maida, instead of one and half cup sooji use one cup sooji, half cup maida. But I prefer rava dosas with sooji only.

2. To get crisp rava dosas follow the above steps after frying dosas serve immediately.

3. I’m fond of banana leaves. While using banana leaves for serving, transfer the hot food directly onto the banana leaf. The banana leaves possess anti bacterial properties. When we transfer the hot food onto the leaf the anti bacterial properties infuse into the food. Banana leaf has sharp flavour and imparts great taste to the food. Above all its hygienic and eco friendly. It’s our tradition to serve food on banana leaf.image


Ganesh Chaturthi


Celebrate Ganesh Chaturthi and worship Lord Vinayaka today i.e. August 25th 2017. Promote Use of CLAY GANESHA IDOL(eco friendly). Save environment n thus Mother Earth.
Ganesha Puranam says Worshipping Clay idol is auspicious and sacred. Here is my small effort to explain why Clay (Prithvi) Idol: We all came from planet Earth and in today’s world it’s affected by human activity. Now it’s our responsibility to save nature for the sake of our future. Most importantly, purana says that out of all idols(which are made of silver, brass, gold, etc.)clay idol is most effective and powerful. The food we eat, the clothes we wear and the homes we live are all made from Earth. So we should have utmost dedication towards our Mother Nature. I request my blog viewers to stay eco friendly and spread the awareness.
May Lord Ganesha shower his love n blessings on all of us!!
Om gam ganapathayē namaha!!!

Pidacha Kudumulu

Pidacha kudumulu/variation for modak

Pidacha kudumu is simple version for kudumulu. We can prepare them just in 15 minutes. It is so easy to prepare with just three ingredients. The name pidacha(Telugu word) is derived from making of kudumulu by pressing with fist and giving impression of fingers on kudumulu. To prepare pidacha kudumulu just add rice flour, jaggery and ghee with required amount of water to form a smooth dough. Prepare kudumulu from the dough. Here I present simple yet delicious pidacha kudumulu (without any stuffing) to offer to God as naivedhyam. Njoy Cooking, Serving n Savoring!


Rice flour: 1 1/2 small cup

Jaggery: 1 cup

Ghee: 1 tsp

Water: As required

Cardamom pods: 2/3 nos.(Optional)

Method of preparation:

1. Take one and half tumbler of rice flour.

2. Add one cup of jaggery powder to the rice flour.

3. Add tsp of ghee to this mixture.image

4. Mix thoroughly adding required amount of water. The amount of water depends on the quality of rice flour. Now add powdered cardamom.

image5. Mix all the ingredients to form smooth dough.image

6. Make odd number of kudumulu from the prepared dough.image

7. Now steam the prepared kudumulu transferring them into a steamer for 10 minutes on low flame.image

8. Switch off the stove and allow them to cool down. Open the lid carefully. image

9. Transfer them onto a plate. With the above mentioned ingredients we can make 11 medium sized kudumulu. Adjust the quantities accordingly.image

10. Now the pidacha kudumulu are ready along with Undrallu to offer to lord Vinayaka as naivedhyam. We can steam kudumulu and undrallu together by placing them in separate idly plates.image



Undrallu/Steamed Rice Rava Balls


Undrallu is another favorite food of Lord Ganesha. Ganesha’s favored delicacies are very simple and easy to prepare. He is fond of kudumulu and undrallu. Both are prepared with rice only. They are easily digestible. One is sweet and the later one is savory. For our Vinayaka Chavithi kudumulu and undrallu are must. Undrallu are prepared with rice rava. If you don’t have time to prepare undrallu with rice rava simply you can prepare with rice flour and a pinch of salt adding required amount of water(make into small balls n steam them). But the undrallu prepared with rice rava taste excellent with simple ingredients. Use home made rice rava for best results. If not possible use good quality store-brought rice rava. Nowadays we are getting good quality rice rava from super markets. Get ready to prepare Undrallu this Vinayaka Chavithi. Here I present Undrallu which are prepared with rice rava and Bengal gram lentils. Worship God of new beginnings and remover of obstacles Lord Ganapathi and offer naivedhyam Undrallu. Njoy Cooking,Serving n Savoring!


Rice rava: 1 cup

Water: 2 1/4 cups

Bengal gram dal: 2 tbsp
(Chana dal)

Salt: As required

Ghee: 1 tsp

Cumin: 1 tsp

Method of preparation:

1. Soak chana dal for 30 minutes.image

2. Take a Kadai or vessel, pour 2 1/4 cups of water and bring it to boil.image

3. When it starts boiling add soaked chana dal and cumin seeds. Add ghee and required amount of salt too.image

image4. Allow them to boil for 2 minutes.

5. Now slowly add rice rava and mix continuously with forming any lumps.image

6. Cover with lid and cook on low flame for 5 minutes. Stir the mixture in between intervals to avoid sticking to the vessel.image

7. Cook till entire water evaporates.image

image8. Transfer it onto a plate and allow to cool down to normal temperature.image

9. Grease the palms with ghee and make round balls.image

image10. Take a steamer or idly cooker and pour water. Switch on the flame and allow the water to boil.

11. Now keep the rice rava balls in idly moulds and place them in the steamer.image

12. Steam the rice rava balls on low to medium flame for 10 minutes. Don’t keep the weight/whistle while steaming them.

13. After 10 minutes switch off the stove and allow to cool down.

14. Open the lid and transfer them onto a plate.image

15. Offer the Undrallu to the Deity Ganesha and consume prasadam.image



Modak for Ganesh Chaturthi

imageModak/Poorna kudumulu 

Modak is a sweet Indian dumpling specifically prepared during Vinayaka chavithi(Ganesh Chaturthi). Modak is popular with Different regional names like kudumulu (Telugu), kozhukattai(Tamil), kadubu (Kannada) and many more.We know famous Lord Ganesha’s Sanskrit sthothram(praising God) ” Mushika Vahana Modaka Hastha”(mushika means mouse vahana is vehicle and modaka hastha means carrying modaka in hand). Also it’s mentioned in Ganesha’s asthotharam “modaka priya”(loves modakas). Lord Ganesha is fond of modakams and undrallu(Steamed Rica rava balls). Celebrate this Vinayaka chavithi with utmost devotion and offer the naivedhyams.Here in this recipe I’ve prepared modakas (kudumulu) the traditional way. For the poornam(stuffing) I’ve used the coconut Jaggery Mixture. The mixture(Purnam) is covered with rice flour. Nowadays so many variations for modakams like chocolate modak,mawa modak,dry fruit modak,sesame seeds and jaggery modak. It depends on individual choice. Here I present authentic delicious kudumulu to offer to God Ganesha as naivedhyam. Njoy Cooking,Serving n Savoring!


For outer shell:

Rice flour: 1 cup

Salt: a pinch

Water: 1 1/2 cups(water quantity depends on the quality of rice flour. Adjust accordingly)

Ghee: 1 tsp.

Method  of preparation:

1. Take a non stick pan or Kadai pour water and bring it to boil.image

2. Add a pinch of salt and tsp of ghee.

3. Now switch off the flame and carefully pour the rice flour into the boiled water and mix well without forming any lumps.image

4. Knead into a smooth dough and keep aside.image

5. Now the outer shell which is prepared with rice flour is ready.

For stuffing(poornam):


Jaggery: 1 cup

Coconut: 1 cup

Cardamom pods: 5/6 nos.

Ghee: 1  tsp

Dry fruits: Few(Optional)

Method of preparation:

1. Take 1 one cup of grated fresh coconut.image

2. Now take 1 cup of Jaggery powder. Take dirt particles if any present in it.

3. Now take a Kadai pour ghee into it. Fry the dry fruits cashews and almonds. I’ve added only them.image

image4. Crush the cardamom pods in a mortar pestle.image

5. Add the crushed cardamom to the fried dry fruits and fry them together for a minute.image

6. When they are roasted add grated coconut and fry for a minute.image

7. Now add one cup of Jaggery and mix thoroughly.image

8. Fry the coconut jaggery mixture on low flame stirring In between intervals.

9. When the mixture stops sticking to the Kadai, then the poornam is ready.

10. Transfer the Purnam onto a plate and allow to cool down to normal temperature.

11. Now roll the Purnam to make into equal sized round balls.image

Making of Modak:

1. Knead the prepared rice flour dough.

2. Roll into required number of small balls. Usually we offer kudumulu to God in odd numbers like 7,11, ….. 21.

3. Apply little ghee on both hands Make a round ball , slowly spread the rice flour ball into a thin disc.image

4. Now place the coconut jaggery
Poornam on the disc.image

5. Now carefully close the rice flour disc to cover the Poornam.image

6. Like that prepare all the modakams to get the required number. Gently press them with fingers.image

7. Now take a idly steamer or pressure cooker, pour 3 cups of water.

8. Grease the idly plates with ghee and carefully place the stuffed kudumulu on the greased plates.image

9. Don’t keep the whistle if using pressure cook n steam them for 10-15 minutes.

10. Switch off the stove and allow the steam to cool down. Open the lid and carefully transfer Poornam kudumulu onto a plate.image

image11. Now the yummilicious Kudumulu/Modak are ready to offer to Lord Ganesha. After offering to God as naivedhyam the Prasadam becomes even more tastier.image

12. Consume the Poornam kudumulu on the same day.image


I’ve prepared Poornam kudumulu with hand. We get Modak moulds from the market. You can make modaks using moulds. I personally prefer to prepare modakams with hand.



Vankaya roti Pachadi/Brinjal Chutney

imageVankaya Roti pachadi

Any day any time roti (mortar pestle) pachadi (chutney) with hot steamed rice and melted ghee is just awesome. Never get bored. Almost everyday I prepare Roti pachadi as my hubby n kids just love the pachadis. I’ve inherited Roti pachallu from my mom. She makes amazing chutneys. This pachadi/chutney is famous in Nellore Dist. and incredibly Nellore is popular for unique chutneys. I’ve prepared Vankaya pachadi using marble mortar pestle. The flavour is distinctive. The texture we can’t replicate in a mixer grinder. With minimal ingredients I’ve made this recipe. The brinjals I’ve used for making this pachadi got from my home town. They are soft and very tender. This is no onion no garlic recipe. So we can prepare this pachadi during Vrat or poojas. Here I present Vankaya pachadi which can be served with hot steamed rice topped with melted ghee. Njoy Cooking, Serving n Savoring!


Brinjals: 5/6 nos.(Preferably green brinjals)

Turmeric: A pinch

Salt: As required

Tamarind: small lemon sized

Tempering ingredients:

Oil: 1 1/2 tbsp

Mustard seeds: 1 tsp

Fenugreek seeds: 1/4 tsp

Urad dal: 1 tsp

Chana dal: 1 tsp

Coriander seeds: 1 tsp

Asafoetida/Hing : A pinch

Method of preparation:

1. Take farm fresh green brinjals and rinse them thoroughly with water.image

2. Cut them along lengthwise into four slits without cutting the base.

3. Put the brinjals in turmeric and salt water. Turmeric helps to retain the colour of brinjals.image

4. Heat a Kadai, pour oil and put tempering ingredients except red chillies and hing.image

5. Fry them till they change into light brown colour and add red chillies, a pinch of hing too. Fry them for a minute and transfer them onto a plate. Allow them to cool down.image

image6. Now in the same kadai, pour little oil and put cut brinjals. Add pinch of salt and turmeric. If we don’t add salt brinjals will get bitter taste.image

7. Fry the brinjals on low flame stirring occasionally.image

8. After two minutes flip the brinjals and close the kadai with lid.image

9. Meanwhile soak small lemon sized tamarind in water. Rinse it once with water before soaking in water.image

10. Fry the brinjals till they are cooked and become soft.image

11. Switch off the flame and allow the brinjals to cool down.

12. Take a mortar pestle, put the half of the fried tempering ingredients. Add required amount of salt also.image

13. Crush the tempering using pestle till you get coarser texture.image

14. Now add soaked tamarind to the crushed tempering.image

15. Crush tamarind along with coarsely crushed tempering.image

13. While using mortar pestle on kitchen platform, keep folded hand napkin beneath the mortar so that we can control the noise and it’s safe too when giving blows.image

14. Now add fried brinjals to the coarse mixture.image

15. Crush the brinjals using pestle to get right texture and consistency.image

image16. Now add the remaining tempering to the pachadi.image

17. The brinjal/vankaya pachadi is ready and transfer the pachadi onto a serving bowl. Serve the vankaya pachadi with hot steamed rice.image



1. The shelf life of this pachadi is very short. You have to consume on the same day. If refrigerated can be used for 1/2 days. But for best results consume it on the same day.

2. Here in this recipe I’ve used only red chillies. Instead of that you can use green chillies or both.





Pesara Pappu Payasam/Moong Dal Payasam

imageMoong dal payasam

Moong dal payasam is an amazing festive recipe. We can prepare the payasam very quickly. We can offer this payasam to God as naivedhyam on any festival day. This payasam is very much popular in South Indian homes with slight variations. Moong dal payasam is very tasty, healthy and nutritious. Here I present temptingly tasty and divine moong dal payasam to offer as Prasadam to God during Vinayaka Chaturthi. Njoy Cooking,Serving n Savoring!


Moong dal: 1 cup

Chana dal: 1 tbsp

Jaggery: 1 1/2 cups

Milk: 3 cups(Adjust the quantity of milk according to the desired consistency)

Cardamom pods: 7/8 nos.

Water: as required to make jaggery syrup and to cook dal too

Fresh Coconut pieces: few(Optional)

Dry fruits: few

Ghee: 1 tbsp

Saffron strands: 3/4 nos. for garnishing.


Method of preparation:

1. Take 1 cup of moong dal in a small pressure cooker. Dry roast the moong dal for 5 minutes till raw smell goes away. Now add 1 tbsp of chana dal.image

2. Add 2 cups of water and pressure cook for 2 whistles on low flame.image

3. Meanwhile take a small vessel put jaggery and one cup of water.image

4. Allow the jaggery water to boil.image

5. Take 7 cardamom pods in a mortar pestle.image

6. Crush them into coarse powder in the mortar pestle. Instead you can also  pulse them in mixer grinder.image

7. Now add the crushed cardamom powder into the boiling jaggery water.image

8. Boil the jaggery water to get thin jaggery syrup. Strain the syrup if any impurities are present.image

9. If fresh coconut is readily available at home, take small bit of fresh coconut and chop them into tiny pieces.image

10. Once the pressure settles down remove the lid of the pressure cooker.image

11. Mix thoroughly with a ladle and pour milk.image

12. Cook for 5 minutes after adding milk so that the milk mixes well with cooked dals.

13. Switch off the flame and add jaggery syrup. Mix thoroughly.image

14. In a mortar pestle slightly crush cashews, almonds and pistachios.image

15. Now take a small Kadai put 1 tbsp of ghee, fry cashews almonds and pistachios. Fry raisins too.image

16. Fry chopped fresh coconut pieces.image

17. Add the fried dry fruits to the payasam.image

image18. Mix well and transfer the moong dal payasam into a serving bowl. Garnish the payasam with saffron strands.image

19. Now the delicious sweet moong dal payasam is ready to serve hot.image


1. Here in this recipe I’ve added 1 tbsp of chana dal. Usually for any good occasions or festivals we just add few chana dal instead of plain moong dal. Adding of chana dal also gives nice taste,crunchiness  and flavour to the payasam.

2. For cooking moong dal I’ve used water first and then added milk. Instead of cooking with water in pressure cooker, directly you can cook with milk in a heavy bottomed vessel.

3. I’ve prepared thin jaggery syrup which is strained and then added to the payasam. Making jaggery syrup enhances the taste of the payasam. If using organic jaggery directly you can add the jaggery powder to the payasam.