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Tips for Idly Batter / इडली बैटर टिप्स / ఇడ్లీ పిండి చిట్కాలు

Idly Batter Tips :

  • Make sure the batter is light in weight. It is possible by grinding urad dal fluffy, by adding water little by little in regular intervals.
  • The more airy your urad dal is, the lighter your batter and so is your idly.
  • You should be able to see airy bubbles in the urad dal batter while grinding. If you drop a tsp of urad dal batter in a bowl of water, then it should float. Then its is correctly ground.
  • Grind both batters separately and then mix. Then only you will get more volume of the batter.
  • If you live in a hot temperature country, try keeping the batter for less time to ferment.
  • If you are living in cold temperature countries, grind the batter and keep it inside the oven with oven light on. It will help in fermenting.
  • Add a fist full of cooked rice while you grind rice, this will give extra soft idli.
  • Another tip to get dream soft idli is to soak a fist full of poha/aval or sago/javarisi along with rice.

Preparation of Idli Batter / दाल रववा की इडली बैटर /రవ్వ ఇడ్లీ పిండి

Ingredients :

Urad Dal ( Minapappu) - 1 Cup
Idli Rawa - 2 Cups
Salt - To Taste

Preparation Process :

1. Soak the Urad Dal for atleast 4 hours. Clean and grind a smooth Batter with required Water.

2. Before you grind the Urad Dal Take Rawa and clean 2 times then add water and soak for 15-30 minutes.

3. After take rawa into a strainer, then squuze the water and add into the grind batter. Mix it well and add required salt.

4. Ferment for atleast 4 hours then prepare to make idly. Definately Idli will be so softy.

Simple Idly Batter with Rawa is Ready.

Tips to make soft Idli :

Urad Dal is one cup Rawa is 2 Cups. If you want to add more Rawa idli will be hard.

Soak the Rawa for 30 Minutes then Idli will be Softy.

Ferment prepared batter for atleast 4 hours then use to making of Idli.

Useful Sambar tips /साम्बार टिप्स /సాంబారు చిట్కాలు

Sambar tips :

For sambar, toor dal(Kandi pappu) is main factor. Choose best brand/ quality dal. Flat dal gets cooked easier.

Before you are preparing dal or sambar anything first roast the dal for 2 min. Then cook. The sambar or dal Recipe will be so Tasty.

Use water ratio 1 : 2 and pressure cook for 4-5 whistles in medium flame.

While pressure cooking dal for sambar, the optional items you can add are turmeric, asafoetida, one red chilli, few drops of ghee or sesame oil.

Sesame oil and red chilli helps in easy cooking the dal.

Once pressure is released and while it is still hot, mash the dal well. If there is water, drain and reserve and then mash as it will be easier.

To get a tasty sambar like the one in restaurants, use a tsp of ghee while you are frying onion for sambar.

Use small onion the best for sambar.

Adding a 1/2 tsp of jaggery enhances the taste.

Add few torn curry leaves after you switch off the stove and close with the lid.

Asafoetida(hing) is also an important ingredient for flavourful sambar.

For tiffin sambar, tamarind and salt should be mild so that we can relish lots of sambar with the tiffin, it should be *drinkable*.

For sambar for rice, everything should be more and balanced.

If your sambar is too tangy, add more dal if you have any or more sambar powder and water.

If too spicy, add more tamarind and boil again. Or you can also add bit more salt if it can be balanced.

If too salty, add a potato and boil. The potato will absorb the salt.(or) make a flour mix with water as a small ball dough then add into salted curry, sambar or anything. The salt will be absorbed by dough.

Peanuts Green Chily Chutney-मूंगफली की चटनी -వేరుసెనగ చట్నీ

Ingredients :

Peanuts(roasted) - 100g
Greenchily - 50g
Garlic Pods - 6
Cumin - 1/6 Tsp
Tamarind - Small Lemon size
Salt - To Taste
Oil - 1 Tsp

Ingredients for Popu / Tadka :

Mustard Seeds - 1/4 Tsp
Cumin seeds- 1/6 Tsp
Red Chily - 2
Hing - 2 pinch
Curry leaves - 2 springs
Coriander - 1 bunch
Oil - 2 tsp

Preparation Method :

1. Make a Slits or sliced the Green chilies.Dry roast the peanuts and peel the skin. Keep aside.

2. Take a Pan or Wok add 1 Tsp of Oil then add Sliced chilies and Cumin. Fry for 1-2 Min. Then off the stove.

3. Once the mixture is cool add into a jar or blender then add salt, garlic pods and tamarind. Grind this mixture with sufficient Water. Keep aside.

4. Then take the same pan add oil into it then add mustard and cumin seeds once splutter add curry leaves, Coriander,Red chilies and hing. Then add the ground paste into Popu. Mix well then off the flame.

Tasty & Easy Peanuts Greenchily Chutney Ready combined with Dosa or Idli etc.

Tips for Frying/ వేపుడు చిట్కాలు / फ्राइंग टिप्स

Tips for Frying :

Heat the oil thoroughly before adding seasonings or vegetables.

Fry the seasonings until they change color, to get full flavour of seasonings.

If masala sticks to the pan that shows quantity of fat included is not enough.

Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.

When coconut is used in grinding masala, do not fry for a longer time.

If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.

Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.

Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.

To make pooris more crispy add a little rice flour to the wheat flour while kneading.

Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.

Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.

Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.

When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.

Goan Fish Curry / गोवा मीन सब्जी / గోవా చేపల కూర

Ingredients :

Fish Pieces(cleaned) - 1/2 Kg
Red Chily Powder -2-3 Tsp
Coriander Powder - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Salt - To Taste
Oil - 4-5 Tsp
Curry Leaves - 2 Springs
Cilantro(chopped)- 1 Bunch
Tamarind - Big Lemon size

For Masala Paste :

Onion - 1
Tomato - 2
Green Chily - 5
Red Chily - 4
Ginger - 1 inch
Garlic pods - 6
Cumin Seeds - 1/4 Tsp
Coconut - 2 Inch piece

Preparation Method :

1. Take a bowl soak the tamarind in hot water for atleast 15 min. Then sieve the tamarind pulp and keep aside. (if you want more sour you add some tamarind). Make slices or slits to Green Chilies.

2. Take a Bowl then add Fish pieces(I used Pandugappa sea fish) after add some salt, Turmeric and 1 tsp of Chily Powder (before you are preparing curry Marination need not be needed) Mix well.

3. Take a jar or blender add all the masala ingredients and make a paste. Then chop the coriander.

3. Take a Pan or wok add 5 Tsp of Oil (add more Oil Fish curry is tasty thats why I added 5 Tsp of Oil). After Oil heat add sliced Chilies then add Masala Paste fry for 2-3 Min. add Curry leaves.

4. After 1 Min. add coriander, chily Powder, Salt and Garam Masala one by one. Fry for 5 minutes.
Then add Tamarind Juice and also add some water(according to your taste). I added 1 more Cup of water.

5. Keep a Lid and Cook for 5 Min. Then add Fish pieces. and keep a lid for 5 min. After remove the lid and cook for 3 Min. (in this time oil will be appear on top of the fish curry this is the right time the curry will be cooked)then add chopped Cilantro and Remove from the flame.

* Tasty Goan Fish Curry is Ready. It is very tasty with the plain rice.

Potato spinach Tikki /Aloo Palak Tikki / आलू पालकटिक्की /ఆలూ పాలక్ టిక్కి

Ingredients :

Spinach / Palak(chopped) - 1 Cup
Potato/Aloo(boiled &peeled &mashed) - 1
Cornflour - 2 Tsp
Chily Powder - 1 Tsp
Cumin Powder - 1/2 Tsp
Coriander Powder - 1/2 Tsp
Chat Masala - 1/2 Tsp
Salt - To Taste
Oil - To Fry

Preparation Method :

1. Take a Bowl add Boiled Potato and mash it with your fingers or masher.

2. Then add Salt, Cumin, Coriander, Chat Masala, Chily Powders. Mix well. Then add corn flour and chopped spinach leaves.(dont add water into that mixture).Keep aside.

3.Take medium sized portions from the aloo mixture and flatten into round patties.

4.  in a shallow frying pan or tawa, heat oil. place the tikkis in the frying pan.

5. keep on turning them after intervals and fry them till golden brown and crisp.

6. Remove and keep on a Plate. serve Hot with Tomato Sauce.

* Tasty Aloo Palak Tikkis Ready.

Masala Bread Upma - मसाला ब्रेड उप्मा - మసాలా బ్రెడ్ ఉప్మా

Ingredients :

Bread Slices - 5
Onion - 1 Sliced
Green Chily - 5-6 Nos
Tomatoes - 2 Chopped
Ginger - 1 Inch
Ground Nuts(roasted) - 2 Tsp
Chana Dal - 1/2 Tsp
Urad Dal - 1/4 Tsp
Curry Leaves - Handful
Cilantro - 1 Bunch
Oil or Ghee - 2 or 3 Tsp
Mustard Seeds - 1/4 Tsp
Chily Powder(optional) - 1/4 Tsp
Garam Masala - 1/4 Tsp
Lemon Juice - 1 Tsp
Salt - To Taste
Turmeric Powder - 1/4 Tsp

Preparation Method :

1. Take Bread slices and Cut the edges then cut into Cubes. Slice the onion, Chily and Chopped the tomatoes. Keep aside.

2. Take a Pan or Wok then add Oil or Ghee then add roasted ground nuts,Chana Dal and Urad Dal fry for a Minute.

3. Then add sliced Onion, Chilies and chopped Ginger fry for a minute then add curry leaves. After add chopped Tomatoes keep a lid and cook for 5 minutes.

4. Then remove the Lid add salt, Turmeric mix well then add garam masala powder and Chily Powder (if you want spicy). Mix once.

5. Add Bread slices fry once then keep a lid for 5 min.(in that time bread will be cooked).

6. Remove the lid then add lemon juice and sprinkle cilantro.. Then switch off the Stove.

* Tasty & Easy Masala Bread Upma is Ready.Serve Hot.It will be very Tasty.

Tips for Cutting & Peeling / ముక్కలు కట్ చేయటం, వలుచుకోవటం

Tips for Cutting and Peeling :

Wash vegetables before peeling or cutting to preserve the water soluble vitamins.

Peel vegetables as thinly as possible to preserve the minerals and vitamins.

Soak potatoes and eggplant after cutting, to avoid discoloration.

If you boil vegetables in water, do not throw the water, keep it to make gravies.

To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.

Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.

Remove the stems of green chilies while storing them .This will help them to stay fresh for long.

After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.

Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.

Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.

Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.

Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.

Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Kitchen Tips / Cooking Tips / कुछ बेहतर कुकिंग टिप्स / వంటింటి చిట్కాలు

• If by mistake you have added more salt in your curry than required, then apply this trick. Make a small ball of flour dough and put it in the curry . Boil curry for 5-7 minutes and remove the ball . This would soak up all the excess salt.

• If you want to make a rich and thick gravy , then add 3-4 tsp of CASHEWNUT PASTE to your curry . It would also enhance the flavors and nutritional properties of the curry.

• To prevent oil from spilling while deep frying , put a small piece of .........'TAMARIND' in the oil.

• Take ‘Water and Vinegar’ in 1:1 ratio (Half & Half) and clean the refrigerator with this solution using a soft cloth/sponge . All the smells and stains will go away instantly.

• While making ginger, garlic or green chilly paste...........add some oil and salt at the time of grinding. This enhances their flavors as well as shelf life.

• To make ‘INSTANT SAMBHAR’…………use the leftover dal/lentil. Add some water, sambhar masala and some boiled vegetables if you have in your refrigerator. Temper it and serve hot.

• While making 'Sugar Syrup'......put 2-3 drops of 'Lemon Juice'. Syrup won't crystallize.

• For INSTANT TOMATO PUREE .....pressure cook tomatoes with little salt, cool, grind in a mixer and strain the juice. Deep freeze this juice in an ice tray. Store these tomato juice ice cubes in freezer and use them to make soup, gravies whenever you are falling short of time or have run out of tomatoes.

• To remove the skin of garlic easily , put the cloves of garlic in hot water for about 10 minutes . Now peel…… and you can see the difference

• Always store spices in air-tight containers and keep them in a cool , dark and dry place . Never keep them over your kitchen gas/stove . Humidity , heat and light will cause the herbs and spices to loose their flavors and aroma

• After boiling noodles , strain away the hot water and immediately put the noodles in ice-cold water for about 5 minutes....and then strain. This helps in avoiding them from sticking together

• If you want to store cut apples , then apply some lemon juice on their peeled/cut surface, wrap with aluminium foil and keep in refrigerator . This helps in avoiding browning and keeps the apples fresh for a longer time

• Put a betel leaf ( Paan ka patta) over leftover idli/dosa batter . This would prevent the batter from becoming sour .

• While boiling eggs, put lots of salt in water. Eggs will not crack.

• To keep green leafy vegetables fresh for a longer time , keep them in an air tight container/packet in refrigerator

• Putting 3-6 cloves ( Laung) in your sugar container will keep the ants away.

• To remove the skin of almonds easily , soak them in hot water for 30 min.