Pongadalu is a traditional dish in Andhra Pradesh, prepared during Sankranthi/Pongal.



  • Rice – 500 grams
  • Jaggery – 500 grams
  • Coconut Milk – 1 cup
  • Elaichi – for taste
  • Oil for frying


  • Soak rice for 12 hours and then make it to a flour.
  • boil jaggery until it becomes thick syrup and mix the rice flour in it.
  • mix the above 2 two nicely.
  • pour coconut milk in the above paste and prepare like dosa batter.
  • now, pour oil in a kadai and pour the paste in it using a scoop.
  • allow them to fry for sometime.
  • yummy traditional pongadalu is ready.
  • this is similar to neyyappam, udiyappam made in Kerala.


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In  South India, a no moon day in October is followed as – -Polala Amavasya, dedicated to Goddess Poleramma who, it is believed, saves people from all kinds of pox diseases. On that day, besides other offerings, a kind of soup of all vegetables is offered to the Goddess which, in local language, is called –Kalagaaya Pulusu –, meaning soup of all vegetables.


  • All available vegetables like brinjal, bottle guard, ladies finger, radish, ridge gourd,tomato, colacasia etc
  • Tamarind – 100 grams
  • Sugar – 100 grams
  • Salt – as required
  • Tadka ( How to prepare Tadka (పోపు) )
  • turmeric
  • Onion
  • Green Chillis
  • Oil
  • Regular spices like clove etc.


  • wash all vegetables and cut into big pieces.
  • take all spices and make it to powder.
  • now, take a big vessel and start cooking in it. first add oil and add onions and saute them nicely. add curry leaves, turmeric, green chillis at this stage.
  • add all vegetable pieces and mix nicely, add water for soup and mix salt, tamarind juice, sugar and let them cook for 30-45 minutes.
  • cook until the vegetables becomes well cooked.
  • stop cooking and serve hot !!



Chicken 65



  • Boneless Chicken – 1/2 kg ( small pieces )
  • Ginger Garlic Paste – 1 spoon
  • Coriander Powder – 2 spoon
  • Corn Flour – 2 tsp
  • Rice Flour – 3/4 tsp
  • Red Food Color – 1/4 tsp
  • Lemon Juice – 1 tbsp
  • Salt – to taste
  • Red Chili Powder – 3 tsp
  • Cumin Powder – 1/4 tsp
  • Turmeric powder-  little
  • Oil
  • Tadka How to prepare Tadka (పోపు)


  • Wash chicken and cut chicken into small size pieces.
  • add salt, turmeric, coriander,lemon, ginger garlic paste, chilli powder to chicken for marinating and keep aside for 30 minutes.
  • now, take a pan add 2 spoons oil and add chopped onions and cook until they become golden brown.
  • now, add the marinated chicken pieces to the frying onion and cook on medium flame for 10 minutes.
  • put tadka in it How to prepare Tadka (పోపు)
  • mix food color to chicken and mix nicely. add little amount of color only.
  • now, deep fry the chicken in oil and garnish with coriander leaves.
  • yummy chicken 65 is ready 🙂

Coconut Burfi/Kobbari Mithai

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  • Coconut  – 1
  • Sugar – 500 grams
  • Ghee – 2 spoons
  • Elaichi Powder – for flavor
  • Water


  • Take a pan and apply ghee all over it on the inside.
  • now, take sugar and add water and let it boil for sometime.
  • now add the coconut cut pieces and elaichi powder and keep stirring continuously.
  • cook until, the entire mixture becomes slightly dry with all the water evaporated.
  • stop stove and allow it slightly cool.
  • while it is slightly hot, cut into desired shapes.
  • tasty coconut barfi/kobbari mithai is ready 😉


Coriander Chicken



  • Chicken – 500 grams
  • Coriander Leaves – 1 bunch
  • Ginger Garlic Paste
  • Salt
  • Turmeric
  • Coriander Powder
  • Garam Masala/ Chicken Masala
  • Priya Chilli Powder
  • Oil
  • Onions -2 big
  • Green Chillis – 4
  • Cloves – 2
  • Curd
  • Lemon


  • Remove Coriander leaves from the stem and wash them properly and then chop them nicely.
  • add salt, turmeric, coriander, garam masala, curd,lemon, ginger garlic paste, chilli powder to chicken for marinating and keep aside for 30 minutes.
  • take a deep bottomed pan, add oil,cloves, elaichi, chopped onions to it and cook until they become golden brown.
  • now take the chopped coriander leaves and green chillis and make them into paste using mixer grinder.
  • now, add the paste to the marinated chicken and close it with lid, and cook on medium flame for 10 minutes.
  • mix often.
  • yummy coriander leaves chicken curry is ready 🙂


Ragi Dosa/ Finger Millet Dosa


Ragi or Finger Millet is a rich source of Calcium, Iron, Protein, Fiber and other minerals and is a gluten-free food. The cereal has low fat content and contains mainly unsaturated fat. It is easy to digest and does not contain gluten; people who are sensitive to gluten can easily consume Finger Millet. It is considered one of the most nutritious cereals.

Due to rich fibre content, Finger Millet is believed to be a good laxative and prevents constipation. People who suffer from liver diseases, high-blood pressure, heart weaknesses and asthma should consume roasted green finger millet. The millet is also advised to a lactating mother if she is unable to produce sufficient milk to feed her infant. Finger millet is considered to be a boon for diabetes patients and obese people, as the digestion of finger Millet takes place at a slow pace and hence, glucose is released slowly into the blood. Also, Millet contains an amino acid known as Typtophan. This compound reduces the appetite, and thus, helps to control your diet. So, if you are aiming at shedding a few kilos, consuming finger millet can be of great help. It is specially recommended to kids, as the millet is rich in calcium, and therefore helps in proper growth and development. Being a rich source of iron, finger millet is good for all those suffering from anaemia. The millet helps to raise the haemoglobin level. It helps to fight malnutrition and degenerative diseases. It also works well as an anti-ageing agent.

Source : Scientific India ( http://www.scind.org/1/Health/wonderful-finger-millet!!-amazing-nutritional-value-to-keep-you-healthy%E2%80%A6.html )


  • Dosa Batter – 2 cups
  • Ragi Flour – 1 cup
  • Salt as required
  • Oil


  • mix dosa batter and ragi flour nicely to avoid forming lumps.
  • take dosa pan and make dosas like normally. you can refer to my other post ( Pesarattu / Green Gram Dosa )
  • yummy ragi dosa is ready 🙂 this is an excellent food to diabetics as well.




  • 250 gms Paneer
  • 200 gms cream
  • 200 gms pury of tomato
  • 2tsp butter
  • 2tsp fenugreek leaves (kasuri methi)
  • 1/2 tsp Red chilli powder
  • 1/2 tsp garam masala
  • 2 or 3 green chillies
  • Salt as per taste


  • Melt the butter in Pan, Add green chillies, tomato pury, kasuri methi,salt, red chilli powder .Put it on lowflame for 5 minutes
  • Add the Cream and Garam masala and cook for 3 minutes.
  • Add the Paneer pieces and cook for a minute and serve hot.