Tuesday, March 31, 2009


Hai friends todai i am coming with kaaja (or madata Kaaja).This is one of andhra famous sweet.For many festival these sweet must be prepared .Before i thought that this sweet is very difficult but once i saw this sweet on TV during Degree 2nd year.First i tried with the help of my Mom.It came out good.Next after my marriage i tried with my self that time also it came out goo.On sunday we had gettogether so i prepare this sweet.It came out good.Now i am coming with this recipe.

maida-1 cup
sugar-1 1/2 cup
rice flour-3 tsp
baking powder-1 tsp
ghee or butter-2 tsp
water to mix the maida
oil - 3 cups


Sieve the maida then add the baking powder and the 1 tsp ghee and mix it with water like the chapathi dough.

Now prepare the chapathi with the dough .Here the chapathi should not be very thick and thin. Now apply ghee to the chapathi and sprinkle the rice flour to it and roll it(roll it like the floor mat).

Now keep the roll in horizontally and cut small small kajas like lenthwise.Do remaining dough like this.
In the mean time u have to prepare the syrup take a bowl add the sugar add water until the sugar dissolves boil it .(It should be like the syrup we made for Gulab jamun) The syrup should be warm untill we add the kaja's.
Now take the small kaja and press it with the rolling stick to big kaja shape.it must not be thin and thick.Do all like this.

Pour oil in the pan and heat it. Add the kajas and fry it untill it turns to golden brown.
Add the kajas to the syrup

After adding all the kajas to the syrup rest the kajas for 2 minutes and transfer them to another bowl.

I hope u all like the Kaja's.

Saturday, March 28, 2009

Fabric Paintings

Hai friends today i am showing Fabric paintings.I painted on the bed sheet with shading.It takes one month for me to complete.Now i will the bedsheet i painted.

Friday, March 27, 2009

Ugadhi Pacchadhi

Hai friends today i am coming with the ugadhi pacchadi.It tastes very nice.
Today morning i woke up early and i did pachadi and then i put as prasadam to GOD.After i did pooja we have ugadhi pachadi and then we have paramannam.Now lets go to the recipe


Neem Buds/Flowers for bitterness
Raw Mango for tang
Tamarind Juice for sourness
Green Chilli/Pepper for heat
Jaggery and ripe banana pieces for sweetness
Pinch of Salt for saltiness


First we have to peel the mango and than we have to grate or cut into small pieces.
Soak the tamarind in the water for 5 min and take little pulp.
In one bowl we have to mix everything.

Hope u all enjoyed the Ugadhi.

Wish U All Happy Ugadhi.

Thursday, March 26, 2009

Ugadhi Subhakankshalu

Hai Happy Ugadhi to all my Bloggers.


Ugadi (Kannada: ಯುಗಾದಿ, Telugu: ఉగాది from yuga+aadi, yuga is era, aadi means start. the start of an era) is the new year's day for the people of the Deccan region of India. While the people of Karnataka and Andhra Pradesh use the term Ugadi for this festival, the people of Maharashtra term the same festival, observed on the same day, Gudi Padwa. Sindhis, people from Sindh, celebrate the same day as their New Year day Cheti Chand.
Ugadi is celebrated on a different day every year because the Hindu calendar is a lunisolar calendar. The Saka calendar begins with the month of Chaitra (March/April) and Ugadi marks the first day of the new year.

The word Ugadi derives from the word Yugadi. 'Yuga' is the word for 'epoch' or 'era', and 'aadi' stands for 'the beginning'. Yugadi specifically refers to the start of the age we are living in now, Kali Yuga. Kali Yuga started the moment when Lord Krishna passed away. Maharshi Vedavyasa describes this event with the words 'Yesmin Krishno divamvyataha, Tasmat eeva pratipannam Kaliyugam'. Some Indian historians date the beginning of Kali Yuga to 3102 BC.

The Telugu and kannada people celebrate the festival with great fanfare; gatherings of the extended family and a sumptuous feast are de rigueur. The day, however, begins with ritual showers (oil bath) followed by prayers, and then the eating of a specific mixture of -
Neem Buds/Flowers for bitterness
Raw Mango for tang
Tamarind Juice for sourness
Green Chilli/Pepper for heat
Jaggery for sweetness
Pinch of Salt for saltiness
This mixture with all six tastes (షడ్రుచులు), called "Ugadi Pachhadi" (ఉగాది పచ్చడి) in Telugu and "Bevu-Bella"( ಬೇವು-ಬೆಲ್ಲ ) in Kannada[1], symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise) , which should be accepted together and with equanimity.
Later, people traditionally gather to listen to the recitation of the religious almanac (Panchangam) of the coming year, and to the general forecast of the year to come. This is the Panchanga Sravanam, an informal social function where an elderly and respected person refers to the new almanac pertaining to the coming year and makes a general benediction to all present. The advent of television has changed this routine, especially in the cities. Nowadays, people turn on the TV to watch broadcasts of the recitation.
Ugadi celebrations are marked by literary discussions, poetry recitations and recognition of authors of literary works through awards and cultural programs. Recitals of classical Karnatik music and dance are held in the evenings.

Tuesday, March 24, 2009

Chole Bhatura

Hai friends today i am coming with Chole Bhatura.Its North Indian dish.Actually i know how to cook the Chole but dont know the bhatura.So i searched in the vahrehvah site finally i got and tried it came out good.I tried this because we invite one of my friend to dinner she prefers roti than rice.She likes the Chole Bhatura for her only i tried this .I will share the recipe for u guys now.



Kabuli chana can-1
onions-2 (chopped)
tomatoes- 1 or 2(chopped)
green chillies-2
chilli powder-1 tsp
salt to taste
oil-2 tsp
dhaniya powder-1 tsp
jeera powder-1 tsp
garam masala-1 tsp
coriander leaves-1/2 cup
curry leaves-ffew
pudina -1/2 cup(chopped)
mustard seeds-1 tsp
jeera-1 tsp
dry red chillies-few
ginger garlic paste-1 tsp

First open the can and drain the water and keep aside the chana.Now chop coriander,pudina tomato and onions in the chopper and keep it aside.
Now place the deep pan pot on heat and pour oil when it gets heat add the mustard seeds,jeera,dry red chillies,curry leaves fry for 1 minute and add the chopped onion and turmeric to it.fry untill the raw smell goes. Add the tomatoes ,coriander,pudina leaves to it fry untill the oil comes out.

Add the jeera,coriander powders and also the garam masala fry for 1 minute.Add water to it and boil for 5 minutes.
Now add the kabuli chana ,salt,chilli powder fry for 1 minute and add some water.Mash some chana with the masher to get gravy.Cook for 5 to 10 minutes.
Now all the chana cooked and transfer ann the chole curry in the serving bowl.

Garnish with chopped onions,coriander.Serve hot with the Bhatura.



Maida-2 cups
curd-1 cup
baking powder-1 tsp
salt to taste
sugar-1 tsp
oil for deep frying-2 cups


In one bowl take 2 cups of maida,baking powder,salt,sugar and whisk all together.To this add yogurt and make like chapathi dough.Keep this aside for 2 hours to ferment.

Now make small balls from dough and roll like chapathi. Take 1 deep frying pan pour 2 cups of oil and heat.When it gets heat(not too heat it should be medium heat) add the bhatura one by one. Take from oil and place on the paper to absorb excess oil.
Finally serve hot with chole and onions.

Monday, March 23, 2009

Vaamu Annam(Ajwain Rice)

Hai friends today i am coming with very simple healthy rice.This is good for digestion.Some days if we felt trouble i dijestion problem that time prepare this rice it will gives you the best results .This we can do with leftover rice or you can prepare the vaamu mixture and preserve it.We should take this once a week.I used to take this but once in a month.Now lets go to the recipe.


Rice - 1 cup(cooked)
ajwain-2 tsp
dry red chillies pieces-10
mustard seeds-1/4 tsp
jeera-1/4 tsp
garlic cloves-3 to 4(Indian garlic we have to use full garlic pod)
curry leaves -few
oil-1 tsp
salt-acc to taste.


Place the pan on the heat and pour the oil ,garlic .when the garlic turns to brown color add the mutard seeds,jeera,dry red chillies,curry leaves.

Now clean the ajwain and this to the panFry for 1 minute and add the salt.Again fry for 1 minute finally add the cooked rice.
Mix and fry for 1 minute and serve hot.