Showing posts from March, 2014

Ginger Chutney

Ginger is used a spicy ingredient in various dishes. Ginger Chutney is prepared with ginger, jaggery, tamrind and some spices. This can be stored in an airtight container for a week.
Preparation time: 20 minutes. Serves:4 persons
Ginger: 1 cup Ginger (finely chopped) Tamrind: 1small ball ( 1cup Tamrind juice) Jaggery: 1/2 cup Mustard seeds: 1tsp Cumin seeds: 1tsp Urad dal: 1tsp Red chillies: 3 nos. Asafoetida: small pinch Turmeric powder: small pinch Oil: 4tsp Salt to taste.
Boil small cup of water and soak the tamrind in that bowl for 5 minutes and squeeze tamrind juice upto 1 cup. The juice should concentrated like thick paste.
Take a kadai and add 3tsp oil. Add mustard seeds when it splutters add urad dal, cumin seeds and red chillies.Saute till it turns golden brown and add chopped ginger and saute for 5 minutes stirring occassionally. Let it cool down and transfer it into a grinder jar.
Add jaggery, salt and grind it into a fine paste and add tamrind juice and grind it agai…

How to prepare Janthikalu.

Janthikalu is a traditional South Indian snack prepared with besan flour and rice flour. This is very tasty and delicious. 
Preparation time : 1 hour
Rice flour: 1 cup Besan flour: 2 cups Red chilli powder: 1tsp Tymol seed  powder (vaamu): 1/2 tsp Oil: 1/2 litre Salt to taste.
Take a large bowl and add rice flour, besan flour, red chilli powder, tymol seeds powder, salt. Mix it with water like a soft dough.
Take a small portion of dough sprinkle 2 tsp water to make it soft and place it in the Jantikalu presser.
Now press the machine moving circularly  on the kadai so that the dough comes out of the machine like a length chain. Deep fry it till it turns golden brown. Take it into a bowl and let it cool down. Keep this in a airtight container and can be stored for upto 3 weeks. A tasty snack to enjoy at tea time.

Mahanandi Temple

 Mahanandi temple is situated near Nandyal town and is 215 kms  from Hyderabad. There are Nine Nandi temples called Nava Nandi's near Nandyal town, because of which it is called as Nandyal. The list of Nava Nandi's 1. Pradhama Nandi 2. Naga Nandi 3. Soma Nandi 4. Surya Nandi 5. Shiva Nandi 6. Vishnu Nandi 7. Garuda Nandi 8. Vinayaka Nandi 9. Maha Nandi
The Shrine at Mahanandi is called as Nadheeshvarudu and Kameshwari devi. By entering into the temple one can see holy river (called pushkarini) with crystal clear water. The water in the pushkarini comes from beneath the holy shrine Nandishvarudu.

Here is the image of a complete view of Mhanandi temple. We can see holy river (Pushkarini), visit Vinayaka Nandi (one of the nava nandis), Kodanda rama temple and go seva. Outside the temple there is a big Nandi at the park.

One of the biggest shiva temples to visit in South India.

Amaranth curry or Thotakura kura

Amaranth is a leafy vegetable available throughtout tropical countries. Cooked amaranth leaves are rich in vitamin A, C and folate. It is rich in amino acids, and is gluten free as against wheat and oats which contains gluten. Amaranth seed and oil are good for cardiovascular diseases and hypertesnions and it reduces cholestrol,blood pressure. Amaranth curry is prepared with amaranth leaves, onions and some spices. This is delicious and tasty.
Preparation time: 15 minutes Serves: 3 persons
Ingredients: Amaranth leaves: 3 cups (finely chopped) Onions: 2 (finely chopped) Mustard seeds: 1/2tsp Split bengal gram: 1/2tsp Urad dal:1/2tsp Cumin seeds: 1/2tsp Red chilly:1 Green chillies:2 (sliced lenght wise) Turmeric powder: small pinch Asafoetida: small pinch Oil: 3tsp Salt to taste
Take a kadai with 3 tsp oil. Add mustard seeds when it splutters add split bengal gram dal, urad dal, cumin seeds, red chillies and asafoetida. Saute till it turns golden brown.

Add Onions and green chillies, saute it…

How to cut a saree blouse (easy method)


How to cut a saree blouse:- Iam not a professional in tailoring or did not learned anywhere. I tried it myself out of my personal interest. Initially I searched in the internet and tried different methods to cut a blouse but in vain every method seems to be difficult for me. Finally i found an easy way to cut the blouse.  Here goes the method to cut the blouse. First take any old blouse which fits you exactly. Remove all stitches carefully. Iron all the pieces of the unstitched blouse.  Now take a chart place each piece on the chart and trace each piece exactly. Cut the chart along with the outline. Now take a blouse piece you want to stitch iron the blouse piece. Place it on a flat surface and arrange the chart pieces on it as shown in the below image
Trace it and cut along the outlines. You will get 1 back piece, 2 front pieces, 2 hands, 4 cross belts , hooks and thread pieces.

Trace the darts on the front and back pieces. You can see the blue lines in the above image, trace it exactly…

Rice ravva dry upma or Uppudu pindi

Rice Ravva upma or uppudupindi as called in telugu is prepared with rice ravva, moong dal and green chillies. This tastes delicious and goes well as a breakfast or a light dinner.
Preparation time: 20 minutes Serves: 2 people
Ingredients: Rice ravva: 2cups Moong dal: 1 cup ( soaked for 15 minutes) Mustard seeds: 1 tsp Cumin seeds: 1tsp Red chillies:2 Asafoetida: small pinch Oil: 5tsp Ghee: 2tsp Salt to taste
Procedure: Take a heavy bottom vessel, add 4 tsp oil add mustard seeds when it splutters add cumin seeds, red chillies, asafoetida and green chillies. Saute for few minutes and add soaked moong dal. Stir for 5 minutes,add 4 cups of water and salt. (water added  as per the meausrement of rice ravva, for 1 cup rice ravva add 2 cups of water). When the water boils add rice ravva stirring continuously, simmer it till  it is cooked. Now add 2 tsp ghee and keep it for 2 minutes. Serve hot with mango or tomato pickle.