Goru Chikkudukaya Kura/Kottavarangai Poriyal/Cluster Beans Stir Fry

imageGoru chikkududukaya kura(Another variation)

Cluster beans poriyal is very healthy and can prepare anytime. To prepare this recipe I’ve added fistful of red gram, copra powder and few peanuts. The poriyal is very tasty and serve with hot steamed rice or even with sambar rice/rasam rice. Here I present cluster beans poriyal which can be served on any busy day. Njoy Cooking,Serving n Savoring!


Cluster beans: 250 gms

Red gram(Toor dal): 1 1/2 tbsp or one fistful

Peanuts: 1 tbsp

Dry Copra powder: 1 1/2 tsp
(Or grated fresh coconut)

Oil: 1 tbsp

Mustard: 1 tsp

Cumin: 1 tsp

Urad dal: 1 tsp

Chana dal: 1 tsp

Hing: A pinch

Turmeric: half tsp.

Curry powder: 2 tsp(Optional)

Red chilli powder: 1 tsp.

Method of preparation:

1. Rinse well cluster beans and chop or pluck them with hands into one inch pieces.

2. Take pressure cooker, keep the cluster beans onto a plate and spread the toor dal over them.

3. Steam them along with rice for 5/6 whistles.

4. Once the pressure settles down open the lid of the pressure cooker take the cluster beans plate outside. Toor dal cooked this way has nice crunchy texture.image

5. Now heat kadai, pour oil. Add urad dal, chana dal, mustard, cumin and raw peanuts. When mustard splutters add a pinch of hing into it. Also add curry leaves and copra powder.image

image6. Now add steamed cluster beans with toor dal. Mix thoroughly and add required amount of salt.image

7. Add curry powder and mix well. Addition of Curry powder gives nice aroma to the poriyal.image

8. Now add red chilli powder and fry for a minute. Switch off the flame.image

9. Now yummilicious cluster beans poriyal is ready to serve with hot steamed rice.image


* Curry powder is optional. If curry powder is not available, add one tsp of coriander powder instead of it.

* Check my curry powder recipe which I’ve posted earlier.

* I’ve used copra powder, you can use fresh grated coconut also.



Goru Chikkudukaya Bellam Kura/Cluster Beans Jaggery Curry

imageGoru Chikkudukaya Bellam petti kura

Cluster bean is a awesome vegetable with its vibrant green colour. Cluster beans are slightly bitter in taste. It has amazing health benefits with its nutritional value. It possess good dietary fibre and helps for digestion. The calcium present in it strengthens bones. With all its advantages worth to include in our meal. There are so many preparations using cluster beans and this recipe is the easiest among them. This vegetable can be used to make curry/poriyal, daal preparations even fryums too. Already I’ve posted cluster beans patoli curry in my earlier recipes. The curry I have prepared in this recipe is so simple and delicious. Here I present cluster beans jaggery curry which can be served with hot steamed rice, also goes well with rasam. Njoy Cooking, Serving n Savoring!


Cluster beans: 250 gms.

Jaggery: 1 1/2 tbsp

Salt: As required

Turmeric: A pinch

Red chilli powder: 1 tsp

Tamarind pulp: 1 tsp(Optional)


Oil: 1 1/2 tbsp

Mustard: 1 tsp

Cumin: 1 tsp

Bengal gram: 1 tsp

Black gram: 1 tsp

Asafoetida: A pinch

Curry leaves: A sprig

Method of preparation:

1. Select tender cluster beans, rinse thoroughly. Pluck the edges of the cluster bean with hands and chop them into one inch piece. If they are not tender, pluck the edge and pull downward to remove the fibrous thread present in it. Likewise repeat this step for all beans. Usually I pluck with hands if they are tender also.

2. Steam them in a pressure cooker along with rice for 5/6 whistles depending on the pressure cooker. Cooking in pressure cooker saves time and fuel.image

3. Now heat kadai, pour oil and add Bengal gram, black gram , mustard and cumin seeds.image

4. When mustard splutters add a pinch of Asafoetida, curry leaves and fry for few seconds.image

image5. Now put cooked cluster beans into the tempering. Add required amount of salt and turmeric. Mix thoroughly and stir fry for a minute. I have not used tamarind pulp, if using add pulp in this stage.image

6. Now add organic powdered jaggery or whatever is available at home. Mix well and fry for one minute. After adding jaggery water oozes out and the water should evaporate completely. So keep stirring on high flame.image

7. Add one tsp of red chilli powder and mix thoroughly.image

8. Fry for few seconds and switch off the flame.

9. Now Goru chikkudu Bellam kura(Cluster beans jaggery curry) is ready and Transfer the curry onto a serving bowl. Garnish with curry leaves and serve hot with steamed rice.image


I’ve used sesame oil. Any vegetable oil can be used. But for authentic taste use sesame oil(Gingelly oil).


Sweet Potato Jamoons

imageSweet potato(Chilagada dumpa)jamoons

Sweet potato gulab jamoons are delectable and just melts in mouth.
A classic dessert always to relish and loved by all ages. The preparation is very easy like normal gulab jamoons. Instead of milk solids I have used sweet potatoes.  The taste of gulab jamoons are so unique unlike regular gulab jamoons. A very good delight for sweet potato lovers. Celebrate this Dussehra with special sweet potato gulab jamoons. Here I present mouth watering sweet potato gulab jamoons which can be served for special occasions, festive days. Njoy Cooking, Serving n Savoring!


Sweet potatoes: 4 nos. (medium size) or approximately 300 gms.

All purpose flour/maida: 1 tbsp

Baking soda: A pinch

Oil: 3 tbsp

Ghee: 3 tbsp(Oil and ghee for deep frying)

For Sugar syrup:

Sugar: 1 1/2 cups

Water: 3 cups(Approximately)

Cardamom pods: 7/8 nos.

Saffron strands: Few

Lemon: Few drops.

Method of preparation:

1. Rinse thoroughly and peel the skin of sweet potatoes. Or rinse well, cook and then peel the skin.image

2. Chop them into big chunks and immerse in water.image

3. Take a vessel and pour enough water and cook the sweet potatoes.image

4. When they are completely cooked, strain the excess water using colander. Care should be taken so that there is no extra drop of water present in the sweet potatoes.imageimage

5. Transfer the sweet potatoes into a bowl and mash thoroughly. No lumps should be present.image

6. Now take exactly 1 tbsp of maida, a pinch of baking soda and add to the mashed sweet potato.image

7. Mix well with hands. Don’t knead too much, because the jamoons will turn out to be little hard. Keep aside.imageimage

8. Now take sugar in a vessel and add water to prepare the sugar syrup.image

image9. Boil the syrup well. Add crushed cardamom pods.imageimage

image10. Boil once again till you get thin sugar syrup. Add saffron strands and few drops of lemon juice. Lemon stops the crystallization of sugar syrup and gives tantalizing taste.imageimage

11. Meanwhile prepare small balls from the prepared sweet potato dough.image

12. Take a kadai, put oil and ghee together for deep frying. Allow them till they become moderately hot for frying. If it is too hot the jamoons will get burnt outside and not properly done inside. Adjust the flame for deep frying in batches.image

image13. Now carefully drop each ball in the hot oil/ghee and fry till they attain golden brown colour. Keep rolling the jamoons frequently while frying to get uniform colour. Fry 3/4 nos. at a time.imageimage

14. After frying transfer them onto a plate with kitchen paper towel to absorb extra oil present in it and then drop them in sugar syrup. Give it a sir. image

image15. The sugar syrup is also ready and transfer to a broad vessel to avoid overcrowding of the jamoons.image

16. Likewise deep fry all the jamoons in batches and Transfer the hot jamoons into the flavoured sugar syrup.image

17. Rest them for 30 minutes and let jamoons absorb the sweetness and essence of syrup.

18. Now the delicious sweet potatoes are ready to serve warm. They can be refrigerated and serve later also.image


I’ve added cardamom pods n saffron strands. If you like, rose essence can also be added. Also I’ve not filtered the sugar syrup after adding crushed cardamom pods. I like to chew them. If you don’t want, after boiling the sugar syrup with cardamom pods, filter and then use the syrup but don’t strain after adding saffron.




Vullipaya Pulusu(Onion Stew)

imageVullipaya pulusu

Vullipaya pulusu is simple and superb recipe for the rainy season. It doesn’t require any vegetable. Within 20 minutes we can prepare the recipe. I’ve used pearl onions to prepare the recipe. With Normal big onions also we can make the recipe. 2 big onions are enough to prepare the pulusu. The onion pulusu is so delicious with its spiciness and tanginess. Here I present easy vullipaya pulusu which goes well steamed rice, dosa or chapathi. Njoy Cooking, Serving n Savoring!


Pearl onions(Small onions): 20-25 nos. or 100 gms

Garlic flakes: 7/8 nos.

Coriander powder: 1 tsp

Red chilli powder: 1 tsp

Turmeric: half tsp

Tamarind: lemon size

Salt: As required

Water: as required(approximately 3 cups)

Rice flour: 1 1/2 tbsp

Jaggery powder: 1 tsp


Oil: 2 tbsp

Mustard: 1 tsp

Fenugreek seeds: half tsp

Hing: A pinch

Curry leaves: A sprig

Coriander leaves: Few

Method of preparation:

1. Take pearl onions or shallots, peel the skin and rinse well.

2. Take a kadai and pour oil, when it becomes hot add mustard and fenugreek seeds.

3. When mustard splutters add a pinch of hing into it. Now add the pearl onions and mix well. Now add a pinch of salt and turmeric too.

4. Now add garlic flakes, curry leaves and finely chopped coriander leaves.Fry the onions for 2 minutes and add red chilli powder, coriander powder.image

5. Meanwhile soak tamarind in hot water for 15 minutes.image

6. Now add two cups of water to the fried onions and bring it to boil.image

7. Now extract the tamarind pulp, take one more cup of water and add to the boiling mixture.image

8. Take rice flour in a small cup mix with few tbsp of water and add to the mixture. Mix thoroughly and add required amount of salt. Add jaggery powder also.image

9. Boil the pulusu for 5 more minutes after adding rice flour water. I have prepared the pulusu and the kandi pachadi also on the same day. After transferring the pachadi onto a serving bowl, in the same mixer grinder I’ve added few tbsp of water and that cleared water again added to the onion pulusu. This gives additional flavour and taste to the pulusu.imageimage

10. Transfer the pulusu into a serving bowl. Now the tasty vullipaya pulusu is ready to serve with hot pulka.image


The onion pulusu is very good accompaniment for hot steamed rice, dosa, roti and also for kandi pachadi rice.(Posted in my earlier recipe. Please check for detailed procedure).image

Kandi Pachadi/Toor Dal Chutney

imageKandi pachadi/toor dal chutney

Kandi pachadi is another authentic recipe from Andhra Cuisine. Kandi pappu(Telugu) is toor dal(Red gram). Kandi pachadi is made with toor dal and spices. The kandi pachadi goes well with hot steamed rice and melted ghee. Kandi pachadi and vullipaya pulusu(Onion stew) is a awesome combination. Just toor dal and red chillies with salt are good enough to prepare the recipe. Very healthy and tasty recipe to enjoy. My kids also love to have this pachadi. My mom used to make this chutney in a stone mortar pestle. The shelf life of this chutney is one day, if refrigerated can be used for two days. Here I present very tasty and traditional Kandi pachadi to serve with hot steamed rice and a dollop of ghee. Njoy Cooking,Serving n Savoring!


Kandi pappu(Red gram): Half cup

Red chillies: 6/7 nos.
(Kids friendly, more chillies can be added for extra spice)

Salt: As required

Ghee: few drops for roasting red gram.


Oil: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Black gram(urad dal): 1 tsp

Garlic flakes: 5/6 nos.

Asafoetida: A pinch.

Method of preparation:

1. Take half cup of toor dal, heat kadai and put the toor dal in it. Drizzle few drops of ghee.image

2. Roast the toor dal till it changes into light brown colour. Now add red chillies to the toor dal and fry for two minutes or till nice aroma comes and Changes into brown colour. Here I’ve not added cumin seeds. If you like, along with red chillies one tsp of cumin seeds can be added. I have added them for the tempering.image

3. Now transfer the roasted toor dal with red chillies onto a plate. Allow them to come down to normal temperature.image

4. Now take a mixer grinder, put the roasted toor dal with red chillies into it and add required amount of salt. Usually I prefer to add crystal salt for dals, chutneys and liquids(Except fries).image

5. First grind to a coarse powder.image

6. Then slowly add water(approximately 3/4 th cup) to get the desired chutney consistency. Adjust the quantity according to your taste buds.imageimage

7. Now transfer the toor dal chutney onto a serving bowl.image

8. Take small kadai for tempering. Heat kadai pour oil, add mustard, Urad dal and cumin seeds. When mustard splutters add garlic flakes, fry for a minute and a pinch of hing into it. Mix well.image

9. Pour the tempering onto the toor dal chutney.image

10. Now the mildly spiced kandi pachadi is ready to serve with hot steamed rice and melted ghee.

11. Mix thoroughly one tsp of Kandi pachadi(toor dal chutney) with one serving spoon of steamed rice along with ghee.image

12. Take a small bowl of onion stew(Vullipaya pulusu) and keep aside.Make a small ball out of mixed kandi pachadi rice, dip in the onion pulusu and eat it. The combination is extraordinary. Enjoy the pachadi with pulusu and raw plantain chips.image


* My next post would be Vullipaya pulusu.





Kanda Attu/Yam Dosa

imageKanda Attu/Yam Dosa

Kanda Attu is vegetarian/vegan omelette,no doubt about it. There are so many traditional recipes which are not preparing these busy days. This recipe is also one among them. Almost traditional recipes are on the verge of extinction. I am putting small effort through the blog to remember and create awareness about traditional recipes inherited from grandmothers. The kanda Attu is prepared with just minimal ingredients to relish. The raw yam is chopped, ground along with ginger and green chillies. The batter is poured into thick dosas to get kanda atlu. They are very tasty with hot steamed rice. The Kanda Attu I’ve prepared is authentic Andhra style recipe. There are variations to make them. One can add rice flour or chopped onions while preparing dosas. But I’ve made them with yam only. The addition of ginger aids good digestion and enhances the taste.Here I present yummilicious yam dosa(Kanda Attu) to serve along with hot steamed rice and melted ghee. Njoy Cooking,Serving n Savoring!


Elephant foot yam: 250 gms

Salt: As required

Water: required amount for grinding

Ginger: one inch piece

Green chillies: 2 nos.

Coriander leaves: Few

Turmeric: A pinch

Method of preparation:

1. Take yam and keep it in water for some time so that it’s easy to clean all the dirt present in it.imageimage

2. Peel the skin of the yam and immerse in water because it changes colour.image

3. Now chop the yam into tiny pieces.image

4. Now take a mixer grinder, put chopped yam, green chillies, required amount of salt and chopped ginger.image

5. Grind them together to form a smooth and fine paste. Add half cup of water. The batter approximately yields 8 yam dosas.image

6. Transfer the batter onto a bowl. The consistency of the batter should be like dosa batter.image

7. Now heat tawa, pour the batter and spread the batter quickly with ladle to get thick dosas. Drizzle oil onto it.image

8. Cook the yam dosa on low flame. Keep the lid. The dosas take more time to fry approximately 10 minutes for each dosa. Flip the dosa other side.imageimage

9. Fry the other dosas on both sides similarly. Chopped coriander leaves  can be added.imageimage

10. Now the delicious and attractive kanda attus are ready to serve hot with rice.image

11. The kanda Attu is served for lunch along with simple fry and sambar.image



Some people get itching while chopping the yam, so grease palms with oil before chopping.

Pumpkin Pot’ Meal

imagePumpkin potmeal

Pumpkin pot meal is so unique and absolutely delicious. I have watched similar kind of rice recipe with pumpkin (Cooked in an oven or tandoor)in an international cookery channel. Inspired by the recipe, I’ve given my own twist according to my family’s taste. It’s so simple if the ingredients are readily available. The flavoured rice is a mixture of all tastes. The ingredients completely depends on individuals order of priority and availability. I’ve cooked flavoured rice along with pumpkin in a pressure cooker. The ingredients I’ve added to the rice infuse flavours into the pumpkin. The pumpkin is perfectly cooked with subtle flavour along with the rice. The Pumpkin Pot Meal is a magical recipe especially to surprise our loved ones. Here I present pumpkin pot meal which is extraordinary in taste and ideal served as hot relish with an accompaniment. Njoy Cooking, Serving n Savoring!


Yellow Pumpkin: small

Basmati rice: 1 cup( very small) or appx 5 tbsp.

Water: 2 small cups

Salt: as required

Ghee: 2 tsp

Cardamom pods: 4/5 nos.

Cloves: 3/4 nos.

Cinnamon stick: 1 no.

Cashews,almonds,raisins, blueberries n pistachios: few

Apple: half(finely chopped)

Pineapple essence: few drops(optional)

Honey: 1 tbsp

Red chilli powder: half tsp

Garam masala: half tsp

Method of preparation:

1. Take one small pumpkin, rinse well. Remove the stem and carefully scoop the seeds from it. Keep the stem aside safely.image

image2. Take one small cup of basmati rice, rinse thoroughly and soak in 2 small cups of water for 30 minutes.

imageimage3. Heat a pan and pour 2 tsp of ghee, fry the dry fruits in the ghee.image

4. Now fry the chopped Apple pieces till nice aroma comes.image

5. Add garam masala powder and red chilli powder. Fry them for a minute.image

6. Now add soaked basmati rice along with water.imageimage

7. Add required amount of salt and bring it to boil. Once it starts boiling switch off the flame and add pineapple essence.

8. Now transfer the mixture into a scooped pumpkin. Add tbsp of honey. Leave enough space for rice to cook in pumpkin.image

9. Keep the removed stem as a lid and carefully keep it in a pressure cooker.image

10. Cook the pumpkin with rice on high flame for 5 whistles.

11. Allow to cool down and open the lid of the pressure cool.

12. Transfer the pumpkin pot onto a plate and slice the pumpkin.image

13. Now the inviting and delectable Pumpkin Pot Meal is ready (with flavours of honey, pineapple and apple)to serve hot along with mango pickle(mango avakaya). Scoop out the cooked pumpkin without skin along with cooked rice and transfer onto a serving plate with an accompaniment.image




Multigrain Atta Poori

imageMultigrain atta poori

The preparation of multigrain poori is exactly the same as normal wheat poori. Only difference is I have used multigrain flour instead of wheat flour. It contains wheat, soya, Channa(Besan), oat,maize flours and psyllium husk. Multigrain atta consists of 90% wheat flours and remaining 10 percent other flours. It’s full of protein, dietary fiber, vitamins and minerals. I’ve served poori with mixed Chole, which I posted earlier. I have made few pooris in different shapes for the kids to look more attractive. Here I present multigrain atta poori served with Chole masala. Njoy Cooking, Serving n Savoring!


Multigrain atta: 1 cup

Water: 3/4 th cup

Salt: half tea spoon

Ghee/oil: 1 tsp.

Oil: for deep frying

Atta: 2 tbsp for rolling pooris.

Method of preparation:

1. Take one cup of multigrain atta into a broad vessel, which is convenient to mix the flour.

2. Put salt, tsp of oil adding three fourth cup of water slowly. Make the dough.

3. The poori dough should be little harder than chapathi dough. Otherwise pooris drink too much oil.

4. Knead well the dough and keep aside for 30 minutes not more than that.image

5. Heat kadai, pour oil for deep frying and allow to become hot.image

6. Now make small balls from the kneaded dough and roll into medium size discs.image

7. Check the heat of oil for frying and carefully drop the discs in hot oil to get puffed pooris.image

8. Fry the pooris on both sides carefully and transfer them using perforated ladle onto a plate consists of paper towel to absorb excess oil.

9. Likewise fry all the rolled pooris in batches and transfer them onto a plate.image

10. Now the piping hot puffed pooris are ready.

11. For kids, few pooris I’ve made in heart shape.image

12. Fry them too in hot oil.

13. Now the delicious pooris with Chole masala are ready to serve hot.image


Chole Masala

imageChole masala for multigrain Atta poori

Chole and poori a classic combo from North Indian cuisine. Basically Chole and poori are kids favourite. Even elders love to have them. Chole and poori can be served together either for breakfast or lunch/dinner. The combo is a ever green hit for birthday treats and kitty parties too. In this recipe to prepare Chole I’ve used both kabuli Chana(white chickpeas) and Kala Chana(Brown chickpeas). Both are highly nutritious with rich in protein content. Pooris I’ve made with multigrain atta(Store-brought). The taste is almost similar to wheat flour pooris. Here I present Chole as an accompaniment for multigrain atta poori along with freshly cut papaya. Njoy Cooking, Serving n Savoring!


Kabuli Chana: half cup

Kala Chana: half cup
(Quantities can be roughly adjusted)

Onion: 2 nos.

Tomatoes: 2 nos.

Cumin seeds: 1 tsp

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Chole masala powder: 2 tsp

Coriander leaves: few

Salt: As required

Oil: 2 tbsp

Method of preparation:

1. Take equal quantities of both black chicks and white chickpeas.
2. Rinse thoroughly and soak in water for overnight or 8-9 hrs. I made it for breakfast so soaked the previous night.

3. After soaking drain the water and keep in fresh water.image

4. Now take a kadai, put oil and put cumin seeds.image

5. When they crackle add chopped onions. Fry them on low to medium flame. Add a pinch of salt.image

6. When onions turn into translucent add ginger garlic paste. Fry the ginger garlic paste till the raw smell goes.image

7. Now add finely chopped tomatoes and mix well.image

8. Keep the lid and cook on low flame till we get uniform mixture.image

9. Meanwhile take a small pressure cooker and pour water along with chickpeas and cook on low flame for 20-25 minutes. Allow to get 3/4 whistles. Switch off the flame.image

10. Open the lid once the pressure settles down.image

11. When the tomato mixture is cooked add Chole masala, coriander powder, cumin powder and finel chopped coriander leaves. Mix well and cook for two more minutes.image

image12.  Now transfer the cooked Chana along with water onto the fried onion and tomato mixture. From the cooked Chana take some quantity and mash well so that we get the right consistency for the gravy.image

13. If required add half cup of water. Add required of salt too.

14. Mix thoroughly and cook on low flame till the gravy consistency is achieved.

15. Transfer the Chole masala onto a serving bowl, garnish with coriander leaves and serve hot with pooris.image




Pineapple Kesari(Another Variation)

imagepineapple kesari(Another variation)

The pineapple kesari is almost the same to the recipe which I posted earlier. Instead of adding pineapple chunks I’ve made pineapple into puree and then prepared kesari. Other than that the procedure is same. Here I present succulent and colourful pineapple kesari to offer as naivedhyam during festive days. Njoy Cooking, Serving n Savoring!


Same for pineapple kesari mentioned in previous post.(please refer previous post for ingredients)

Method of preparation:

1. Procedure also the same except making purée of pineapple.

2. Take one fourth pineapple, peel the skin and chop into big chunks.image

image3. Take a mixer grinder and make the pineapple chunks into purée. Keep few chunks for garnishing. Also I’ve added few tiny pieces while boiling water.image

4. Take a kadai, pour ghee and fry cashews, raisins. When they change colour add Sooji and fry till it changes colour.

5. Meanwhile take 3.5 cups of water. Bring it to boil, add pineapple puree, sugar and crushed cardamom pods.image

6. Boil the pineapple water with sugar for 2 minutes.imageimage

7. Now carefully add this water to the fried rava. Mix swiftly and thoroughly so that no lumps are formed.image

8. Cook on low flame stirring at frequent intervals till the kesari consistency attains.image

9. Now the piping hot kesari is ready and transfer onto a serving plate. Garnish with pineapple pieces and serve hot.image


1. You can follow any of these two methods. Both give excellent taste. I have added only fresh pineapple. If you want more bright and flavourful , pineapple essence or edible food colour can be added.

2. I have added 3/4 th cup of sugar for 1 cup rava. If you want kesari to be more sweeter one cup of sugar can be added. But few pineapples are very sweet, So adjust the quantity accordingly.