This category contains liquid items like Tea, Coffee and Fuit Juices Preparation method including Videos.

Traditional Recipes

This category contains Indian Traditional Recipes like Ariselu, Bobbattlu, Kaza, Biscuts, Laddus and more including preparation videos.


This category contains Healthy Salad preparation methods including Videos.

Health Tips

This category contains Health tips and remedies preparation method including Videos.

Vegetarian Recipes

This category contains vegetarian items like veg biryany, veg fried rice, vegetarian curries and more.

Coconut Jaggery Laddu / Kobbari Undalu

Ingredients :

Fresh Greated Coconut - 1 Cup
Jaggery - 1- 1 1/2 Cup
Fresh Cardamom Powder - 1 Tsp
Water - 1 Small Glass
Cashew Nuts - For Garnish

Preparation Method :

1. Take a Bowl add Jaggery and Add Some Water, After 5-10 Min. Jaggery Purely Melt, and Bubbles Will Come and becoming thick Consistancy, in that Time add Grated Coconut and Stir Well.

2. After Stirring of 5 Min. add Cardomom Powder and Mix Well.

3. If The Mixture is  looking dry Cook until the mixture comes close/thick.

4.  Turn off the heat and keep it aside for few minutes. When the mixture is still warm grease your palm with ghee/oil and start making small rolls like Laddu Shape.

5. You can garnish these rolls with cashew nuts.

* Yummy Coconut Jaggery Ladoos is Ready.

RiceFlakes/Poha Pulihora

Ingredients :

Poha / Riceflakes - 1 Cup
Turmeric - 1/2 Tsp
Peanuts - 2 Tsp
Chana Dal - 1 Tsp
Urad Dal - 1/2 Tsp
Red Chily - 4
Greeen Chily - 6
Curry Leaves - 4
Ginger - 1 Inch
 Oil - 3 Tsp
Sesame - 2 Tsp
Tamarind Juice - 1/2 Cup
Jaggery - Small Lemon Size
Hing - 1/4 Tsp

Preparation Method :

1. Soak RiceFlakes in Water after Strain into Strainer.Sliced the Greeen Chilies and Ginger.

2. Dry Roast the Fenugreek Seeds and Sesame  Seeds. After Cool Grind to Make Powder.

3. Take a Pann add Oil then add Peanuts, Chana Dal, Urad Dal and Mustard Seeds. After add Green Chilies and Curry Leaves.

4. Fry Red Chily Slits after add Tamarind Juice and Hing. then add Jaggery to Taste.

5. After add strained Poha / Riceflakes. Then Lastly add Sesame Powder. Mix Well. and Switch Off the Stove.

* RiceFlakes / Poha Pulihora Ready. Serve Hot.

How to Make KFC Style Fried Chicken

Ingredients :

Chicken drumsticks - 3

Ginger garlic paste - 1tbsp

All purpose flour / Maida - 1/2 cup

Red chilli powder - 2tbsp

Salt - To Taste

Bread crumbs - as much as you want

Coriander powder - 1tbsp

Tomato ketchup - 2tbsp

Freshly grounded pepper - 1 tbsp

Eggs - 2

Cornflakes Powder or Corn Powder - 2 Tsp

Oil- for deep frying

Preparation method :

1. Make thin slits to the chicken with a sharp knife.

2. Marinate the chicken in ginger garlic paste,chilli powder,salt,coriander powder,tomato ketchup,pepper for at least 5 hours.

3. Take a plate and mix all purpose flour,salt,chilli powder and bread crumbs.Bash the corn Powder into tiny pieces and mix them to the flour mixture.

4. Crack the Eggs in a plate and beat it well with milk.

5. Dip each drumstick into egg mixture and dip in the flour mixture.

6. Repeat the above step until the chicken is coated well.Egg makes to bind the flour mixture with chicken well and keep the juices inside tact.

7. Now heat oil for deep Fry and fry the chicken drumsticks until golden crisp.

8. The chicken pieces are cooked well inside. Remove From Oil and Keep in Paper Towel.

9. Serve with some onion Rings and lemon.

* KFC Style Chicen Drumsticks are Ready.

Coconut Rice / Kobbari Annam

Ingredients :

Coconut (big) - 1
(Small - 2)
Basmati Rice - 500 g
G & G Paste - 2 Tsp
Cloves - 5-6
Bay Leaves - 2
Cardomom - 3
Cinnamon Stick - 2 Inch
Star Anise - 1
Javitri - 1 Inch
Cashew Nuts - 1 Cup(small)
Oil or Ghee - 3 Tsp
Green Chily - 10
Salt - To Taste
Coriander Leaves - 1 Bunch
Mint Leaves - 1 Bunch

Preparation Method :

1. Soak Basmati Rice for 10 Min. after Strain Water. and Keep aside.

2. Take Coconut into Small Pieces then Grind With Some Water and Strain the Coconut Mixture into Cloth or Strainer. Take Coconut Water into a Bowl and Keep aside.

3. Take a Deep Kadai add Ghee after Ghee Melts add Cashew, Masala Spices, fry for 2 Min. then add Chilies, Saute Well.

4. Add G&G Paste fry for 1 Min. then add Strained Basmati Rice after that add Coconut Milk( Rice: 1 Cup and Coconut Milk - 2 Cups). Mix Well after Keep a Lid .

5. After 5 Min. Keep the Flame on Low until Rice Will be Cooked. add Chopped Mint and Coriander Leaves. Turn off the Flame.

* Coconut Rice is Ready. Serve with Hot.

Capsicum Rice

Ingredients :
Capsicum - 4 Nos.
(Cut into CubesI
Boiled Rice - 1/4 Kg
Ghee or Butter or Oil - 3 Tsp
Ginger Garlic Paste - 1 Tsp
Coriander Leaves - 1 Bunch
Masala Powder

Ingredients for Masala Powder :

Red Chily - 6 Nos.
Mustard Seeds - 1/2 Tsp
Urad Dal - 1/4 Tsp
Coriander Seeeds - 1 Tsp
Cumin seeds - 1/2 Tsp
Ground Nuts - 1 Tsp
Sesame Seeds - 1 Tsp
Curry Leaves

Preparation Method :

1. Take a Pan then Dry Roast Red Chilies on Low Flame. Afyer 1 Min. add Mustard Seeds, Urad Dal, cumin and Coriander. Then add Ground Nuts and Sesame Seeds. Off the Stove. After Cool Make a Powder. and Keep aside.

2. Take a Pan add Ghee After Ghee Melts add Cubed Capsicum, add Some Salt and Fried well. Then Fry for 2-3 Min.  add G &G Paste Fry for 2-3 min. add Turmeric, Masala Powder and Fry Well.

3. After 5 Min. add Rice, then Saute Well.  and Garnish With Fresh Coriander Leaves and Off the Stove.

4. Tasty Capsicum Rice is Ready.

Chicken with sorrel Recipe / Gongura Chicken

Ingredients :

Chicken : 1/2 Kg
Sorrel Leaves - 2 Cups
Onions - 3
Green Chily - 4
G & G Paste - 1 1/2 Tsp
Turmeric - 1/4 Tsp
Red Chily Powder - 2 Tsp
Salt - To Taste
Masala Paste or Garam Masala - 1 Tsp
Curry Leaves
Coriander Leaves - 1 Bunch

Making of Masala Paste :

Poppy Seeds - 1/2 Tsp
Cloves - 4
Cardamom - 2
Cinnamon Stick - 1 Inch
Cumin Seeds - 1/4 Tsp
Coriander Seeds - 1/4 Tsp

Preparation Method :

1. Take a Bowl add Chicken after Add Turmeric, Salt, G&G Paste, and Chily Powder Mix it Well and Marinate for 30 Min.

2. Chopped Onions, Chilies, Coriander and Sorrel Leaves. Grind the Masala Paste With Masala Ingredients.

3. Take a Pan add Oil then add Sliced Onions, Chily and Curry Leaves Saute for 2 Min.

4. Add Marinated Chicken mix it Well and Covered with a Lid for 5 Min. Then add Garam Masala paste Fry for 1-2 Min. then add One Glass of Water if Required.

5. Remove the Lid then then add Chopped Sorrel Leaves. Mix Well and Keep a Lid.Now Its Time For Chicken Will be Well Cooked.Switch off the Flame.

* Serve Hot With Hot Rice or Chapathis.

Tomato Pickle / tamatar Achar

Ingredients :

Tomatoes - 1 Kg
Tamarind - 100g
Red Chily Powder - 200g
Salt - 200g or To Taste
Fenugreek Powder - 1 Tsp
Mustard Powder - 1 Tsp
Oil - 3 tsp

For Popu / Tadka :

Sesame Oil / Ground Nut Oil - 1/4 Kg
Garlic Cloves - 20
Dry Red Chily - 5
Mustard Seeds - 1/4 Tsp
Curry Leaves - 1 Bunch (small)

Preparation Method :

1. Wash the Tomatoes and after cored and thinly sliced. Keep aside.

2. Take a Pan add Oil After Heat Oil add Sliced Tomatoes, Keep on Medium Flame and Keep a Lid. AFter 10 Min. Remove The Lid add Tamarind, Mix Well & Keep a Lid.

3. After 10 Min. Tomato are Mashy, Remove the Lid and Switch Off the Stove. Tomatoes Will be Cool Down.

4. Take a Pan Dry Roast Fenugreek & Mustard Seeds after Cool Make a Fine Powder and Keep aside.

5. Take a Mixie Jar or Blender add Boiled Tomato and Make a Paste. After Take a Bowl add Tomato Paste, then add Red chily Powder, Salt, Fenugreek and Mustard Powder. Mix Well.

Take a Pan add Oil, then add Garlic Pods, Fry Until Light Brown, Then add Mustard Seeds, Curry Leaves, and Red Chily, Fried Well Next add Tomato Paste into the Oil. Off the Stove.

7. Tomato Pickle is Ready. It Goes Well With Chapathi and Hot Rice.

Note :
* Always keep your hands, ingredients and the utensils dry, free from moisture while preparing pickles.
 * If using water to soak the tamarind always use only boiled and cooled / warm water.
* Always use a dry spoon to serve the pickles and store them in a dry and cool place.

Stuffed Brinjal Recipe / Gutti Vankaya Koora / Kattirikai

Ingredients :

Brinjal / Baingan - 1/4 Kg
Onions - 3
Green Chily - 3
Salt - To Taste
Turmeric Powder - 1/4 Tsp
Chily Powder - 2 Tsp
Oil - 3 Tsp
Garam Masala Powder - 1/4 Tsp
Cumin Seeds - 1/4 Tsp
Garlic Pods - 6
Curry Leaves - 2 Strings
Coriander - 1 Bunch
Preparation Method :

1. Take the Small BrinjalsWashed & make 2 Slits to form a cross leaving the stalks intact. Then Wiped in Salt Water.

2. Take a Mixie Jar add Onions,Garlic Pods, Cumin seeds, Chilies, and Curry Leaves. Grind this Mixture.

3.Then Take a Plate Add this Ground Mixture, after add Chily Powder, Garam Masala Powder, Salt, Turmeric and Ginger Garlic Paste. Mix Well.

4. Stuffing masala is Prepared Now. Stuff the brinjals with the prepared masala.

5. Take a Pan add Oil, After Heat Oil, add Stuffed Brinjals after Keep a Lid for 5 Min.

6. Then after 5 Min remove the Lid then add Remaining Masala Paste, Mix well and Keep a Lid for Five Min. Up to Brinjal Will be Half Cooked.

7. Now Remove the Lid then add 1 Small Glass of Water, Cooked till Curry is like a Thick Gravy.

8. Once the brinjals are cooked, switch off the flame and garnish with coriander leaves.

* Stuffed Brinjal Curry is Ready. It Goes Well as a Side Dish for Chapathi, Roti and Hot Rice.

Idli Manchurian Recipe / Remaining Idli Recipe

Ingredients :

For the Batter :
Remaining Idly - 4 Nos.
(Cut into Small Cubes)
Maida / Alpurpose Flour - 2 Tsp
Corn Flour - 2 Tsp
Red Chily Powder - 1 Tsp
Salt - 1/4 Tsp

For the Manchurian Preparation :

Ginger Garlic Paste - 1/2 Tsp
Pepper Powder - 1/4 Tsp
Lemon Juice - 1/4 Tsp
Onion - 1
Green Chily - 4
Garlic Pods - 10
Ginger - 1 Inch
Curry Leaves
Onoin Rings - 1 Tsp
Cilantro - 1 Bunch
Chilli Sauce - 1/4 Tsp
Tomato Sauce - 2 Tsp
Soya Sauce - 1/2 Tsp
Corn Powder - 1/2 Tsp(Mixed with 2 Tsp Water)

Preparation Method :

1. Take a Bowl add Maida, Corn Flour, Salt, Chily Powder, G&G Paste Mix Well adding Some Water like a Thick Batter.

2. In This Batter add Cubed Idlies. and Keep aside.

3. Take a Pan add Less Oil After Heat Oil add Idli Pieces and Fry Both Sides, It Turns Golden Brown. Switch Off the Stove.

4. Take another Pan add Oil then add Chopped Onion, Chily, Ginger, Garlic Fried Well then add Curry Leaves, Chily, Tomato, Soya Sauce Saute Well. Then add Corn Flour Mixture Fry for a Minute then add Pepper Powder and Fried Idlies. Saute Well for 1-2 Minutes.

5. Sprinkle Cilantro, Lemon Juice and Onion Rings. Switch off the Stove.

6. Serve Hot.

* Tasty Idli Manchurian is Ready.

Ridge Gourd Fry Recipe

Ingredients :

Ridge Gourd / Beerakaya : 1/2 Kg
( Peeled & Sliced )
Green Chily - 5
Chana Dal - 1/4 Tsp
Urad Dal - 1/6 Tsp
Garlic Pods - 8
Cumin Seeds - 1/4 Tsp
Mustard Seeds - 1/4 Tsp
Turmeric Powder - 1/4 Tsp
Salt - To Taste
Curry Leaves - 2 Strings
Coriander / Cilantro - Chopped
Oil - 3-4 Tsp

Preparation Method :

1. Take a Pan add Oil, After Heat Oil Add Garlic Pods Fry for 1 Minute then add All Remaining Spices, Fry Well.

2. Add Curry Leaves and Sliced Ridge Gourd then add Salt and Turmeric, Mix Well and Keep a Lid for 5 Min. Fry Well.

3. Remove the Lid Saute Well and again Close the Lid for 5 Min.

4. After add Chopped Cilantro and Switch Off the Flame.

* Easy & Tasty Ridge Gourd Fry is Ready.