vermicelli upma(seviya)


  •  Vermicelli  2 cups
  • 1 small onion, chopped 
  • 1 green chili, chopped
  • white ural dal  1tsp
  • channa dal  1tsp
  • mustard seeds  1/2tsp
  • cashewnuts-1tbsp(peanuts can also be used)
  • curry leaves-few(8)


  •  Dry-roast vermicelli  in a pan until light brown, with constant stirring(If the vermicelli is not the pre-roasted one)
  •  Heat oil in a pan. add mustard,let it splutter.then add chana dal.fry till it changes colour,now add urad dal and cashewnuts,
  • Add onion  ,chilli and curry leaves.
  • Cook on low flame until onion becomes transparent.  
  • Add the vermicelli and stir for 2 minutes.  
  • Add boiling water to just cover the surface of the vermicelli and add salt.  
  • Cover and cook on low heat until done . 


  • 2 cups Poha (Beaten Rice)
  • 1 Potatoes
  • 1 Onions
  • 2 Green Chillies
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1/4 tsp Mustard Seeds
  • 1 sprig Curry leaves
  • 2 tsp Peanuts
  • 4 tblsp Oil
  • 1 pinch Turmeric powder
  • 1 Lemon
  • Few Corainder leaves
  • Salt to taste

  • Soak the poha in water. Wash and drain all the water.
  • Add some salt , turmeric powder , keep aside.
  • Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
  • Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
  • Add potatoes , saute for few minutes, then add chopped onions, chillies.
  • Cook till they are done. Add the poha, corainder leaves and stir.
  • Keep it on slow flame for 5- 7 minutes.
  • Let it cool for sometime and add then lemon juice.

Aanapakaya majjiga pulusu(Bottle gourd cooked in butter milk)


  • 1 medium sized bottle gourd (cubed)(can use vegetables like drumsticks,ladyfingers ,carrots along with bottle gourd.
  • 2 cups thick curd(little sour)
  • Channa Dal-3tsp
  • Coriander seeds-2tsp
  • Red chillies-6
  • 1/2 inch piece of ginger
  • Turmeric-1/4 tsp
  • Salt to taste
  • Oil
  • Mustard seeds-1 tsp
  • Cumin seeds-1tsp
  • Fenugreek seeds-1/4tsp
  • Asafoetida(hing)-a pinch
  • Curry leaves- a hand full
  • Coriander leaves for garnishing.


    • Soak coriander seeds, Dal , ginger and 4 red chillies in a cup of water.
    • Let it soak for half an hour. make a paste of these soaked ingredients.
    • Beat the curd well adding water to it(better if whipped in a blender).
    • Combine the blended mixture with the beaten curd and keep it aside.Add salt to it.
    • Add water to the bottle gourd pieces ,add turmeric and cook till they are soft .
    • Heat oil in a pan,add mustard seeds.After they crackle ,add cumin seeds and methi seeds, a pinch of asafoetida(hing),curry leaves, red chillies.Fry for a minute and add the cooked bottle gourd pieces.
    • Saute for 3 minutes and add the mixture of curd.
    • Add some more salt if needed and cook till it thickens a bit and the vegetables absorb the flavors.simmer for few minutes and pour into a serving dish.
    • Cut some fresh coriander leaves and garnish it before serving.
    • Serve with rice.It tastes good even if its refrigerated or served hot.

      Spinach and Cabbage Parantha

      • 1 bunch spinach(shredded)
      • 1/4 medium Cabbage shredded
      • 2 cups of Whole wheat flour (atta)
      • 1/2 cup Gram flour (besan)
      • 2-3,Green chillies (chopped)
      • Red chilli powder 1 teaspoon
      • Carom seeds (ajwain) 1/2 teaspoon
      • Salt to taste Milk-1/4 cup
      • Oil
      • Place whole wheat flour atta and gram flour in a bowl.
      • Add salt, red chilli powder, carom seeds, green chillies, cabbage, spinach, three teaspoons of oil and mix well.
      • Mix milk with three fourth cup of water and add to the flour and knead into a soft dough.
      • Cover the dough and set aside for 10 minutes.
      • Divide into eight equal portions and roll out into thick paranthas of five to six inches in diameter.
      • Heat a tawa, place a parantha on it and cook on one side for half a minute.
      • Flip and add half teaspoon oil all around the parantha and cook.
      • Flip again and add half teaspoon of oil all around again.
      • Cook till both sides are evenly done.
      • Serve hot with pickles, raita, chutney of your choice.