Sunday, October 18, 2009

Semiya Kesari

This recipe my mom used to make it specially for Ayyappa swami pooja at my
home. Since the tradition of neivedyam(Prasadam/offering to god) is still followed
at my home. Yesterday i made Semiya Kesari for Diwali (laximi pooja neivedyam).


1 Cup Semiya/Vermicilli
1/2 cup Sugar
1 & 1/2 cup water
1/2 tbs Cardamom Powder
5 Cashew Nuts
8 Raisins
Pinch of Kesari colour
4 tbs Ghee


1. Heat 2 tbs ghee in a thick bottomed pan. Break the cashew nuts into small
pieces and toast the cashew nuts and raisins till golden brown. Remove from
pan, keep it aside.
2. Take the same pan add the remaining ghee and fry the vermicelli till it gets a
light brown color.
Add water and bring it to boil. Cook for 10 mins or till it is soft.
4. Now add sugar, kesari colour and cardamom powder and mix well.
5. Leave it on low flame for 5 min.
6. Finally garnish it with cashew nuts and raisins.
7. Colourful and yummy semiya kesari is ready to serve.

Friday, October 16, 2009

Karanji/kajjikayalu - Diwali Special

On the occasion of Diwali people all over the country prepare best dishes at
their home.
There are so many varieties of Diwali dishes. However, Sweet
kajjikayalu is the special dish that do not have a substitute on Diwali.
One major advantage of kajjikayalu is that it can be stored for weeks and
used as dessert as well as snacks. It can be eaten anytime of the day and
makes a great tea time snack. The sweetness of the kajjikayalu is subtle that
you can easily have 2 to 3 kajjikayalu without filling heavy.

Kajjikayalu is a traditional andhra sweet. Kajjikayalu is prepared by rolling out
balls of maida dough into thin pooris and filled with a mixture of dry
coconut, jagri/sugar, fried Channa dal and cardamom powder and deep fried.

Kajjikayalu Dough Ingredients:

1 cup Maida
1 cup Wheat flour
salt to taste
water for preparing dough
oil for deep frying

Dough Preparation:

Mix maida and wheat flour and enough water to make a smooth and soft dough.
Close with a lid and keep it aside for 1 hour.

Filling Ingredients:

1/2 cup dry grated coconut
1 cup Fried Channa dal
3/4 Sugar/Jaggery
8 - 10 Cardamoms

Powder Preparation:

Transfer greated Jaggery and cardamom powder, Channa dal and coconut powder
and grind it like a fine powder.


1.First divide the dough into small lemon size balls.
2.Now roll them into thin pooris.
3.Fill the stuffing(Channa dal mixture) close both sides using the kajjikaya mould.
4.Press the ends together firmly. Make sure that the edge is closed firmly so that
the filling doesn't come out during the deep frying.
5.If you see the wholes better to stick both the corners of the poori by applying
water or milk so that it will seal properly. Remember not to apply too much
of water
as it will not seal properly.
6.Heat oil in a kadai. At a time leave 3 or 4 kajjikayalu and deep fry on both sides
till they turn into golden brown.
7.Remove from oil and allow it to cool. Then store in an air tight container.

Thursday, October 15, 2009

Okra/Lady Finger/Bendakaya/Bhindi Curry

Okra is low in calories and is a good source of many nutrients including vitamin
B6 and
C, fiber, calcium, and folic acid. It is effective for the prevention of neural
tube defects
in developing fetuses mainly due to its high content of vitamin B6,
calcium, fiber, and
folic acid.


1 Bowl okra/Bhindi
1 Red Chilly
1/2 tbs Channa Dal
1/2 tbs Urad Dal
1/4 Cumin Seeds
1/4 Mustard
4 or 5 curry leaves
2 tbs oil
Salt to taste
Red Chilly powder to taste.
4 to 5 tbs Channa Dal powder
(If you want to make fried channa dal powder Click the below link)

Health Benefits of Okra:

1.The superior fiber found in okra helps to stabilize the blood sugar by curbing
the rate at which sugar is absorbed from the intestinal tract.

2.Okra's mucilage binds cholesterol and bile acid carrying toxins dumped into it
by the filtering liver.

3.Okra helps lubricate the large intestines due to its bulk laxative qualities. The
okra fiber absorbs water and ensures bulk in stools. This helps prevent and
improve constipation. Unlike harsh wheat bran, which can irritate or injure the
intestinal tract, okra's mucilage soothes, and okra facilitates elimination more
comfortably by its slippery characteristic. Okra binds excess cholesterol and
toxins (in bile acids).

These, if not evacuated, will cause numerous health problems. Okra also
assures easy passage out of waste from the body. Okra is completely
non-toxic, non-habit forming, has no adverse side effects, is full of nutrients,
and is economically within reach of most individuals unlike over-the-counter

4.Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes
to the health of the intestinal tract.

5.Okra is a supreme vegetable for those feeling weak, exhausted, and suffering
from depression.

6.Okra is used for healing ulcers and to keep joints limber. It helps to neutralize
acids, being very alkaline, and provides a temporary protective coating for the
digestive tract.

7.Okra treats lung inflammation, sore throat, and irritable bowel syndrome.

8.Okra has been used successfully in experimental blood plasma replacements.

9.Okra is good for summer heat treatment.

10.Okra is good for constipation.

11.Okra is good in normalizing the blood sugar and cholesterol level.

12.Okra is good for asthma. Okra's vitamin C is an antioxidant and
anti-inflammatory, which curtail the development of asthma symptoms.

13.Okra is good for atherosclerosis.

14.Okra is believed to protect some forms of cancer expansion, especially
colorectal cancer.

15.Eating okra helps to support the structure of capillaries.

16.Some information shows that eating okra lowers the risk of cataracts.

17.Okra is good for preventing diabetes.

18.Okra protects you from pimples and maintains smooth and beautiful skin.


1 Wash and discard the ends of okra by cutting it off.
2 Cut remaining Okra into around 1/2 inch piece sizes.
3 Heat the oil in a pan. Add Channa dal, urad dal,red chilly,cumin seeds and
When mustard starts popping add curry leaves.
4.Stir-fry until all the ingredients are light golden brown.
5. Add okra and stir-fry for around 15 minutes in a medium heat.
6. Add Turmeric and salt mix them all once, allow them to cook for 10 minutes,
covered to cook on medium heat.

7. Finally add Channa dal powder and mix well. After 5 minutes, remove the cover
and stir them once. Reduce the heat to low flame and let them cook openly.

8. Okra/Bhendi curry is ready to serve with hot rice.

Tuesday, October 13, 2009

Gutti Vankaayi / Stuffed Eggplant

Gutti Vankaayi or Stuffed Eggplant/Brinjal curry is Andhra special curry.This dish
can be
made with the small purple brinjals. But you need to make sure that the
brinjals are
absolutely fresh, shiny and tender(the seeds shouldn't be black) without
a dried withered look.This dish tastes good only if the brinjals are fresh young and

Its very simple to cook. My cooking method may be new to you but the results are
way better. Microwave cooking process makes it fast with less oil and the brinjals
are cooked thoroughly, you can’t find not one hard uncooked piece of brinjal,
cooked in this way. Before me, some other Indian food bloggers also posted their
recipes for this curry. But mine is not gravy kind of curry.


12 fresh brinjals(Vankayalu/Egg Plants)
5 tbs oil

Curry Powder Ingredients:

1 cup channa dal (also called Bengal gram/senaga pappu)
1/2 cup urud dal (mina pappu)
10 large red chillies
1/4 cup coriander seeds (dhaniyalu)
pinch asafoetida
Salt to taste

Curry powder preparation:

Fry all ingredients in 1 tsp oil on low heat. Let it cool down for a while, Once the
fried mixture is come to little warm, transfer contents to blender and add a table
spoon of salt and grind to a fine powder.

Gutti Vankaayi/Stuffed Brinjal(Egg Plant) Preparation:

Wash the brinjals. Make a + slit length wise. Cook the brinjals with water in
the microwave.
Set the microwave time 15 min. When they are done. Take out
from microwave.
If you saw the excess water in the cooked brinjal takeout water
with paper napkin.

The brinjals are ready for stuffing. Take 1 tbs powder for each brinjal to fill the
slowly without breaking the brinjals. Stuff all the brinjals in this manner.

Heat 3 tbs oil in a cooking pan. Now slowly place each of the stuffed brinjals in
the pan.
Add 2 to 3 tbs oil sprinkle on the top of the stuffed brinjals. Each 10 min
check the brinjals
and change the direction. Cover and cook for 30 minutes on
slow heat until the stuffed
brinjals are very tender to touch.

Gutti vankaya curry is ready. Serve with hot rice.