Raw Mango Pulihora – Andhra Vegetarian Video Recipe

Pulihora is a traditional South Indian recipe. There are many ways of making pulihora, this one is made with raw mango. As raw mangoes are just seasonal, one can make this when the mangoes are in season and enjoy it.

Serves – 2

Preparation time – 10 mins

Cooking time – 20 mins

Ingredients :

  • Rice (washed, rinsed and cooked) – 1 Cup
  • Raw mango (washed and peeled ) 1/2 medium size
  • Fresh Coconut – 2 Tbsp
  • Potato (washed peeled and sliced thin) – 1 medium (optional)
  • Baby eggplant (washed and sliced)- – 2 small (optional I didn’t add here)
  • Oil  - 1 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Curry Leaves  - few
  • Dry Red Chilli Whole – 2 no
  • Green Chilli – to taste
  • Salt – to taste
  • Asafoetida (Hing) – pinch
  • Coriander Leaves  - 1/2 Tbsp
  • Cashews (chopped) – 1 Tbsp

Procedure :

Blend Mango coarsely and set aside.

Blend green chillies, coconut, cilantro, salt to a coarse paste and set aside.

Heat up a skillet and heat the oil, add in mustard seeds and allow to pop then add in cumin seeds, red chilli, hing, curry leaves, cashews and add cashews or any other dals such as split chandal and urid dal and fry till golden in color.

Add potato and cook till soft but retain their shape, add in turmeric powder and mango paste, green chilli cilantro paste and cook for a min.

Mix this with the cooked rice and serve with papad or as is. Enjoy!!!



Daddojanam – Yogurt Rice Video Recipe

Daddojanam is a traditional recipe from Andhra which is very simple and tasty dish. Mushy rice is mixed with the flavorful seasoning and herbs and creamy yogurt to make it delicious.

Serves – 2

Preparation time – 5 mins

Cooking time – 5 mins

Ingredients :

  • Cooked Rice – 1 Cup
  • Plain Yogurt – 1 1/2 cups or adjust as required
  • Oil  - 1 tsp
  • Mustard Seeds – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Curry Leaves  - few
  • Dry Red Chilli Whole – 1
  • Green Chilli – to taste
  • Salt – to taste
  • Asafoetida (Hing) – pinch
  • Coriander Leaves (finely chopped) – 1/2 Tbsp
  • Cashews (chopped) – 1 Tbsp
  • Ginger Juice – 1/2 tsp

Procedure :

In a bowl mash up the rice and make it soft, add in yogurt and mix well and set aside.

For seasoning, heat up oil in a small pan, once the oil is enough hot (just medium hot), add in mustard seeds and allow to pop, then add cumin seeds, red chilli whole, cashews, green chilli and cook till cashews change into golden

Add in the curry leaves and hing and cilantro cook mixing them with a spoon for a 30 secs and add this seasoning into the rice. Season with salt and add ginger juice, mix well and serve as is or with any pickle.

Tip : If you want to serve it late, then refrigerate until ready to eat.

Serve with some pomegranate and grape pieces for a fruity yogurt rice.




Lachha Paratha – Indian Layered Flat Bread Video Recipe


The word ‘Laccha’ means layered and ‘paratha’ is a Indian flat bread. The name of the bread says it all that it has many layers and it will be crispy and flaky. This paratha goes well with any Curry or simple pickle and yogurt.







Serves – 3
Preparation time – 10 mins
Resting time – 1 hr
Cooking time – 30 mins

  • Whole Wheat Flour – 2 Cups
  • Oil – 1/4 Cup
  • Salt – 1/4 tsp
  • Sugar – 1/2 tsp
  • Whole Wheat Flour (for dusting and spreading on top of rolled paratha) – 1/4 Cup (approx)
  • Warm Milk – less than 3/4 Cup


  • In a mixing bowl add in flour, salt, sugar, 1 tsp oil and mix well till incorporated.
  • Add milk little at a time and make a soft and pliable dough. Knead the dough for 10 mins.
  • Grease with 1 tsp of oil all over the dough. Rest the dough for 1 hr.
  • Divide the dough into 10 equal dumplings. Grease with 1 tsp oil and again cover and rest for 5 mins
  • Take one of the dumpling and roll into 10 inch diameter thin roti. Spread 2 tsp of oil and 1/2 tsp dry four all over the rolled paratha.
  • Make thin pleates and join them together. Make swirls and repeat the process with all the dumplings.
  • Cover and rest the swirls for 5 mins.
  • Then take one of the swirl and roll( if needed grease the rolling surface) into 4 inch diameter circle.
  • Shallow fry the parathas on both the sides till golden in color on both the sides (use 1/2 tsp of oil for frying the parathas on each side)
  • Serve immediately with curry and/ or yogurt, pickle.

Masala Corn – Quick Indian Snack Video Recipe

Masala Corn is a healthy, tasty, quick snack that can be relished on a chilly evening. Super easy to prepare and very comforting and light snack that can be enjoyed by kids to adults.


Preparation time – 5 mins

Cooking Time – 10 mins

Serves – 1 to 2


  • Corn kernels – 1 Cup
  • Water – 1 Cup
  • Ghee – 1/4 tsp
  • Salt & freshly ground pepper – to taste

Procedure :

Get the corn kernels ready by removing the ears and silky threads attached to the corn.

Hold the corn verically so that the corn stands on its stable wide base and place a cutting board under it.

Run the knife vertically removing the kernels.

Use a wide pan add in the corn kernels, water and cook for exactly 10 mins without any cover.

While that is getting done, pound the peppercorns.

After the corn is completely done, add the ground pepper and salt.

Allow this mixture to sizzle for 3 mins and serve it hot.


Taro Root Fry

Taro Root Fry is a healthy version of making a fry. In this recipe I used very less oil and made a crispy fry out of the Taro root. My husband loves it a lot. This is simple to make yet tastes fabulous.

Serves – 2
Preparation time – 5 mins
Cooking time – 15 mins
Ingredients :

  • Taro Root (peel, wash and chop) – 1 heaping cup
  • Dry Shredded Coconut – 3 Tbsp
  • Salt – to taste
  • Red Chilli Powder – to taste
  • Garlic – 2 Cloves
  • Turmeric Powder – 1/4 powder

Procedure :

Add chopped taro root into the microwave safe bowl, add in 2 Tbsp water and cover the bowl partially to microwave for 2 mins and then remove from the microwave to mix well then again cover partially and microwave for 2 more mins. Remove and set the bowl aside.

In a wide frying pan heat up the oil, add in the boiled taro root to the hot oil and mix well to keep them seperated from each other and they shouldn’t stick to one another. This way they will be nice and crispy

mean while blend garlic, coconut, red chilli powder, salt, turmeric powder and set aside. Add this to the cooked taro root after turning off the heat. Serve it with hot rice. it tastes really awesome.


Sep 17

Eggless Chocolate Cake without oven

Eggless Chocolate Cake

Ever popular and everybody’s favorite chocolate cake is easy to make at home. Follow these steps to get a moist and spongy Eggless Chocolate Cake.               Makes – 1 Cake (7″) Preparation time – 5 mins Baking time – 35 to 45 mins Ingredients All Purpose Flour (Maida) – …

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Sep 12

Eggless Chocolate Chip Cookies – With and without Oven

Chocolate Chip Cookies Eggless

Chocolate Chip Cookies is a classic American recipe for a reason. They are soft and chewy. These Cookies are easy to make at home. So let’s start making them.             Makes – 15 Cookies Preparation time – 15 mins Baking time – 10 mins Ingredients: All Purpose Flour (Maida) – …

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Sep 08

Aloo Matar – Potatoes Cooked in Peas

Aloo Matar

Simple blend of flavors and simple method of cooking makes this recipe best suitable to anybody who wants to cook in a jiffy. Potatoes and Peas when cooked together tastes wonderful and makes a great accompaniment with any Indian Flat Bread             Serves – 3 Preparation time – 5 mins …

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Sep 05

Universal Batter – Batter for Idli, Dosa, Utthappams, Soft dosa, Paniyaram

Universal Batter

Igredients: Idli Rice (Wash and soak in 3 Cups of water for 4 hrs or overnight) – 2 Cups Urid Dal (Wash and soak in 3 Cups of water for 4 hrs or overnight) – 1 Cup Flattened Rice/ Poha (Wash and soak in 1 1/2 Cups of water for 2 hrs) – 1 Cup …

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Sep 01

Rasgulla – Perfect Spongy Rasgulla Recipe


Rasgulla is a yummy spongy Indian dessert recipe. Made with homemade chenna from raw Cow’s milk makes all the difference. You get perfect rasgullas which are soft, spongy and syrupy. I would like to share a short interesting story on my Rasgulla/Rasmalai recipe trials.First trial: Used store bought regular whole milk. Rasgullas turned out to …

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Aug 29

Kobbari Boorelu – Fried Sweet Coconut Dumplings

Coconut Boorelu

Kobbari Boorelu is a traditional Andhra sweet recipe. The sweet coconut balls are batter fried to make them crispy and fluffy. There are many types of boorelu that one can make using different stuffing and the outer cover. The one that I shared here is a very tasty version with sweet and nutty coconut stuffing …

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Aug 15

Jal Jeera – Indian Summer Cooler Recipe

Jal Jeera

Jal Jeera is a popular summer drink in India. It is refreshing and has bursting flavors coming from mint and freshly roasted and ground cumin seeds. One can call it an Indian Lemonade. Try this recipe and I’m sure you will be blown out. I freshly made a Jal Jeera Masala instead of using the …

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Aug 13

Chilli Cheese Toast – Quick Snack Recipe

Chilli Cheese Toast

Are you looking for a yummy and quick snack ideas? This Chilli Cheese Toast is the perfect one which can be made in a jiffy and tastes so good. The spicy chillies when cooked with gooey cheese and crunchy bell peppers makes it a wonderful snack that everybody would love to have.       …

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Aug 04

Kheer – Rice Pudding

Rice Kheer

Rice Pudding is made in many households throughout India, especially on special occasions and festivals. Rice is cooked in milk and simmered for long time to get pudding like texture. In this recipe you don’t see any condensed milk to thicken the kheer, rather milk is cooked for long time to get the perfect consistency …

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Aug 01

Karam Chuttalu – Crispy Indian Snack Recipe

Karam Chuttalu

Karam Chuttalu is a traditional Andhra savory snack recipe. I always make some homemade snacks and store them for serving with evening tea.These Chuttalu( Spirals) are one among them. They are easy, crispy and taste amazing. For making Karam Chuttalu one needs to make the dough first, shape into spirals and then deep fry until …

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