Thursday, May 30, 2013

Pappu Chaaru

Hai friends how r u guys.These days i was busy with parties and gatherings and also my little one birthday preparations.Today i got little time to post the recipe so i came with the recipe "Pappu Chaaru".This is one of best and favourite recipe in andhra.Everybody love this recipe.I really love this with steamed rice and papad.With this rice potato fry is best side dish.We all love this combination.Ok lets go to the recipe


Toor dal-1 cup
Drumsticks-1 cup
Green chillies-5
curry leaves few
Ginger garlic paste-1 tsp
sambar powder-1 tsp
Salt to taste
Tamarind -lemon size
Turmeric little pinch
mustard seeds-1/2 tsp
Jeera-1/2 tsp
Oil-2 tsp
Dry red chillies few


First clean well the dal with water and drain the water.
To this add the required amount of water and cover it pressure cook until 5 whistles.

When the pressure goes down slowly open the cap and whisk the dal with the whisker.
Keep it aside.

Soak the tamarind with the hot water and take out the tamarind pulp and keep it aside.


Place the deep bottomed pan and heat it.
 To this add the required amount of oil and add the mustard seeds and make it pop.

When it starts to po add the jeera,dry red chillies,green chillies and curry leaves.

Add the shallots and fry til it turns to light brown.
Add the drum sticks  chopped tomatoes and turmeric mix it well then cover it  cook for 5 minutes.

Later add the gingergarlic paste and mix it well cook  until the raw smell goes.

To this add the toor dal,tamarind juice,sambar podi and salt cover it and cook for 5 minutes.

Finally add the chopped coriander.
Serve hot with the steamed rice,curry and papad.

Tuesday, May 14, 2013

How to make Flower Pens

Hai friends today i am coming with nice craft "How to make Flower pens".This is so simple to prepare.This is nice display on office table and nice gift to anybody.This we can give it as return gifts too.Last week i gave this to my daughter teachers during Teachers Appreciation week.I hope they love.My little is so happy to see the pens.Ok lets go and watch how to make it

What we need

Flowers any colour(I bought from Micheals)
Cello tape
Floral Tape

How to make

First we have to cut the flower with little stem on it.
Now take the pen and remove the cap.
Now to the top of the pen we have to attch the flower with the cello tape as shown in the pic.
Now start to wrap the floral tape from the top of the pen
We have to sretch the tape so that it sticks to the pen.(The tape itself has the glue while streching it releases the glue)
Wrap all the way up to the base of the flower, then trim off the floral tape and secure. Isn’t it looking pretty??
Now u can decorate as u like.
Let me show how i decorate.Isn't cool.

Tuesday, May 7, 2013

Mackarel Fish Curry

Hi friends today i am coming with new fish curry called "Mackarel Fish Curry".This i searched in the google and love this curry.This is the first time i trued the new fish.In India my dad buy the fishes so no need to know what and which type of fishes.In here i saw lot of recipes with mackarel fishes recipes so i love to try this fish.But i love this fish fry than gravy curry.Ok lets go to the recipe.


Tamarind-small goosberry size
Grated coconut-2 tsp
Dry red chillies-4
Ginger garlic paste-1 tsp
Curry leaves few
Salt to taste
Green chillies-2
Mustard seeds-1/2 tsp
Jeera-1/2 tsp
Coriander seeds-1/2 tsp
Ajwain or Vaamu-1/4th tsp
Peppercorns-1/4th tsp
Methi seeds
Oil-2 tsp
Chopped coriander-handsful


First clean well the fish with water and keep it aside.

First dry roast the methi seeds,coriander seeds,peppercorns and jeera till light brown.

Take the blender jar and add the onions,tomato,tamarind,grated coconut,dry red chillies,green chillies,ajwain,peppercorns ,coriander seeds,jeera one by one to make smooth paste.


Place the deep bottomed pan and add the oil make it heat.
To this add the fish,curry leaves,grinded paste,salt and little water


Cover it and cook for 5 minutes then add the gingergarlic paste.

Now we get nice aroma.
Cook this fish 10 more  minutes.
Finally add the chopped coriander and serve hot with steamed rice.