Please Visit My New Venture for Simple, Fresh and Easy to make Homemade Healthy Recipes.. Thank You. Rajitha Muddasani

Saturday, October 6, 2012

Chilli Corn Puri Recipe


  • 1 cup Corn Flour ( Makka Aata Flour)
  • 1/2 cup Wheat Flour
  • 1 tbsp Ginger Garlic Paste
  • 1tbsp Green Chilli paste
  • 1tbsp Seasame Seeds
  • Oil - 3 tbsp
  • Oil to fry
  • Salt to taste

  • Sift both the flours and salt.
  • Add ginger garlic paste, green chilli paste, seasame seeds and oil.
  • With little water make a dough .
  • Make balls and roll out thin circles like puris
  • In hot oil deep fry these puris
  • Chilli Corn Puri's are ready.

Thursday, June 28, 2012

Papaya Pineapple Face Pack

Everyone knows the health benefits of fruits as they are loaded with full of vitamins, minerals and fiber. One such fruit which promises abundant health benefits is papaya. Its is called as the "Fruit of the Angels".

Thursday, May 31, 2012

Spicy Tomato Chutney


  • 4 Fresh medium sized Tomatoes chop into 4 parts
  • 8 Green Chillies slit in length wise
  • 2 Garlic flakes
  • 2tbsp roasted gram dal (optional)
  • 1tsp Jeera/Cumin Seeds
  • 1tsp Avalu/Mustard Seeds

Monday, March 5, 2012

Dish it Out - Corn and Chillies - Roundup !!!

First of all I want to say sorry to post this roundup a bit late..I was stuck with lots of things around..Want to thank vardhini once again for letting me host this event.. Though I got less entries, but those all are yummy ones :). I want to thank all the participants who sent their innovative and wonderful recipes and made this event a successful one.

Wednesday, February 29, 2012

Kokum/Birinde/Punarpuli Rasam Recipe

Garcinia indica, a plant in the mangosteen family (Clusiaceae), commonly known as kokum, is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses.Garcinia indica is known by various names across India, including aamsol, aamsul, bindin, biran, bhirand, bhinda, bhrinda, brinda, bin'na, kokum (alternate spellings kokam and cocum), katambi, looikya, sour apple, panarpuli, ratamba. The outer cover of fruit is dried in the sun to get aamsul or kokam.
Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance, and parts of South India.
Kokum squash or kokum concentrate is used in preparing a drink which is bright red in colour. Kokum sherbet or kokam rasam improves digestion and cools the body during summers.

Telugu Foodies

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