Coconut Macaroons

You Need
2.5 cups sweetened shredded coconut
3 egg whites
a pinch of salt
1 tspn vanilla extract
1 tbsp sugar

Preheat oven to 350F.
Mix egg whites,salt,sugar,vanilla and beat till soft peaks form.
Fold in coconut.
Drop a tbsp full on greased cookie sheet.
Bake for 20 mins or till brown on peaks and bottom.

My Tip :- Top with chocolate fudge.

arbi pulusu

You Need
5-6 arbis
3 red chillies
1 tsp methi,cumin and mustard seeds
1 tbsp kasoori methi
1 tbsp curry leaves
1 tbsp GGP
1 cup finely chopped onions
1 cup tamarind pulp
1 tsp jaggery
2 tbsp poppy seeds
2 tbsp coconut.
a pinch hing
2 green chilies finely chopped
1 tsp turmeric and chilli powder
2 tbsp coriander powder

Boil Arbi Cut Arbi into medium size peices after peeling them.
Soak poopy and coconut for 10 mins and grind into fine paste.
Add 2 tbsp oil to pan.
Add 3 red chilli, mustard, methi, methi seeds, and onions.
Add salt, hing, green chilli, curry leaves.
Add turmeric, ginger garlic paste.
Add tamarind pulp to it ( add little first and taste to add as much as u like ).
Add some water, coriander powder, chilli powder, coconut and poppy seed paste.
Cover and cook for 10 minutes When froth disappears pulusu is ready.
Add jaggery.
Add Arbi peices and add little water to cover Arbi. Arbi will thicken the sauce later. If you are eating it after 1 hour, you can leave it a little less thick. Taste sauce and add salt,sugar to your taste. This is important to get the best taste.

My tip : Eating it after 30 minutes makes it taste better.

Gobi Manchurian

1 medium Gobhi (Cauliflower)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil


Make a paste of maida, corn flour and salt using water.
Take a tsp. of ginger and garlic paste, add it to the paste.
Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
Now, mix aginomoto, soya sauce and tomato sauce to it.
Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.
My Tip - I serve the Gobi on the side from the sauce as guests can choose to have it dry or dipped in the sauce.

Coconut Laddu

You Need
1 can condensed milk / milkmaid
2.5 cups dessicated coconut
1 tbsp elaichi (cardamom powder)
finely chopped pistachios (optional)


Mix condensed milk,2 cups coconut powder, elaichi and pistachios in a pan.
Heat on medium till the mix leaves pan.
Let cool.
Form balls and roll these into the remaining half cup coconut powder.

Tomato Egg-Drop Soup

You Need
3-4 Tomatoes chopped
2 stems spring onions finely chopped (optional)
1/2 tsp GGP
1 tbsp oil
4 cups water
1 tbsp soy sauce
1 tsp corn flour mixed with 2 tbsp water
1 egg beaten
salt to taste

Heat oil in a pan and add GGP and spring onions to flavor the oil.
Add water and tomatoes to boil.
Add soy sauce and salt.
Very slowly pour in the beaten egg.
Add the corn flour mix and stir.
Serve immediately.

Masala Baingan

You Need
4-5 baingan
1 cup besan
1 tbsp each haldi,mirchi,salt,amchur,dhaniya,garam masala powder
4 tbsp oil

Heat a tbsp of oil and add besan.
Roast for few mins and add all dry powders.
Cook for few more mins and transfer in a bowl.Sprinkle few drops of water just to bind the mix.
Slit the eggplants into 4 leaving it attached at the other end.
Fill in the mix leaving 2 tbsp to be used later.
Heat remaining oil and add baingan.
Let cook on low heat till done from all sides.
Add the remaining mix and cook for few mins.
Turn off and serve with hot fulkas.

Achaari Aloo

You Need
Mustard oil: 1 Tablespoon
Mustard oil gives the unique pungency characteristic of a mango pickle.
Ghee: 1 Tablespoon
Chopped Onions: 1 Cup
Salt: ¼ teaspoon
Minced Garlic: ½ Tablespoon
Ginger chopped: ½ Inch
Hari Mirch (Fresh Serrano peppers) sliced in half vertically: 3
New Red Potatoes quartered: 1 Pound
Amchoor (Mango powder): ¼ teaspoon
Kasoori methi (Dried Fenugreek leafs): 1 teaspoon
Water: ¼ cup

Pickling spices
Whole Fennel (Saunf): ½ teaspoon
Whole Fenugreek seeds: ½ teaspoon
Whole onion seeds (Kalonji): ½ teaspoon
Crushed Red pepper: ½ teaspoon
Turmeric powder: ¼ teaspoon


Heat mustard oil in a heavy bottom pan till it starts to smoke. Shut off heat
Add Ghee. Turn the heat back on. Add chopped onions and salt. Sauté till edges start to turn brown. About 4 minutes
Add Garlic, Ginger, and Hari Mirch. Sauté for about 1 minutes
Add potatoes. Sauté for about 4 minutes till potatoes start to turn brown.
Add remaining ingredients except water. Sauté another 3 to 4 minutes.
Add water. Bring to a boil. Cover. Turn down heat. Cook covered about 10 minutes or till potatoes are tender.
Serve with hot phulkas.