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Veg Puff


Puff Pastry Sheets- 1 box(from the frozen section of a grocery store)

For the Stuffing:
Oions-1/2 (finely chopped)
Potato-2 nos (boiled,peeled and mashed)
Turmeric powder-2 pinch
Green chillis-1 (finely chopped)
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Chilli powder-1 tsp
Coriander powder-1/2 tsp
Salt to taste
Oil-2 tsp


Preparation of masala:

First boiled  the potato in cooker and peeled and  mashed it.

Heat oil in a pan and when oil is hot add cumin seeds,mustard seeds and once they splutter add green chillis and onions  fry for 5 minutes.

Now add turmeric powder,red chilli powder,coriander powder keep tossing for a few seconds.

Now add the mashed potato and some salt mix well.cook for 3 minutes,now add some coriander leaves mix it.Remove drom heat.

Preparation of  Puff:

Take the sheets of puff pastry out and them at room temprature for about 30 minutes.
Cut the each sheet into 2 pieces.

Fill them with masala and flod it.Keep less masala to avoid them coming out of the pastry sheet while baking.

Seal it with water and pit the puffs on a cookie sheet lined with foil.

Place in the pre-heated oven at 350 degrees and keep the puffs inside for 30 to 40 minutes.
Keep checking it every 15 minutes.

Once they become gloden brown colour remove from oven

Serve hot with tomato sauce.


Radish fry


White Radish-2 nos (cut into small pieces)
Mustard seeds-11/2 tsp
Cumin-1/2 tsp
Turmeric-2 pinch
Hing-2 pinch
Curry leaves- few
Red chillis- 3 to 4 (acc to ur taste)
Salt to taste
Oil-2 tbsp


Wash radish and peel it.Cut the radish into small pieces as shown in he photo.

Heat a pan and add oil to it.When the oil is hot add the mustard seeds,cumin seeds.Fry till the seeds splutter.Add red chillis,hing,curry leaves.

Now add the radish  and add turmeric powder and salt  mix it.Cook covered on slow flame for 2 to 3 minutes.

Remove the lid and stir the radish once and again cook covered for a mintue.Repeat the process of cooking and frying till the radish is almost cooked.

Now remove the lid anf fry the radish for 2 to 3 minutes until water goes.

Transfer the radish to a serving bowl and serve with hot rice.


Boondi Laddu

Hi friends HAPPY DUSSEHRA( Vijaya Dashami). This is my 25th post and thought of trying some traditional sweet.Boondi Laddu is a sweet delicious recipe most commonly served during festival in Andhra Pradesh.

Here is the recipe:-

Besan Flour-1 cup
Water -as needed
Sugar-2 cups
Water-1 cupfor sugar syrup
Cardamom Powder-1 tsp (optional
Cashew-2 tsp (optional)(make it small pieces roasted in ghee)
Raisins-1 tsp(optional)(rodted in ghee)
Oil-for deep fryng

Special kitchen too neededto make boondis:-
 skimming ladle -1

method :-

First put he water and suger in a bowl and bring to a boil on medium-high  heat.When the syrup comes to a boil,turn the heat down to medium and stir to dissolve the sugar.Let it simmer until the syrup is about single  thread consistency

Mix the besan with water to make a smooth batter slightly thicker than dosa batter.

Heat  the oil fro deep-frying  pan in medium high heat.The oil should be hot enough.When you drop of batter in the oil it should immediatly bubble up.The oil temperature is the most important aspect to make perfect boondis.If the temperature of the oil reduces the boondis will stick together.

Hold the skimmer or colander over the heated oil.Pour a small amount of batter to it.Drops of batter fall into the oil and bubble up.Remove the boondis after 5 -10 seconds and place them on a papper towel.(don't make crispy  the boondis) it will not absorb the sugar syrup.

Repeat the process until you are out of all the mixed flour.

Now add boondis to the sugar syrup  and also add your optional nuts,rainsins and cardamom powder.Mix well  and cook for 5 minutes.Cover the mixture.let ot cool for few minutes.

When the mixture is still warm,or if u thicnk u can handle the heat make the laddus or form a shape of small balls.

Can be stored in airtight container  for up to 10 days and for one month in the rerigerator.

Now delicious laddu is ready!!!!!!!!!!!!




Toor dal-1 cup(rice cooker cup)
Tomatoes-2 nos(chopped)
Tamarind (lime sized ball )
Carrot-1/2 cup
Drumstick-1/2 cup
Bottle gourd-1/2 cup
Onions-1 (sliced)
Corn-1 (cut into piece)
Turmeric powder -1/2 tsp
Chilli powder-1/2tsp
Jaggery-1/2 tsp
Curry leaves few
Green chillis-4nos
Cumin-1/2 tsp
Dry red chillis-2 nos
Asafoetida- 1 pinch
Sambar powder-1 tbsp
Coriander leaves few
Oil-3 tbsp
Ghee-1 tbsp
salt to taste

First cook the toor dal.Soak the tamarind in the 1 cup of water.In the mean time boil separetly the 1 tomatoes,drumstick,bottle gourd  by adding the salt and turmeric powder.Pressure cook this for 2 whistles.

Now take cooking pan  add pour 1 tsp oil add onions,green chillis,carrot fry it  2 mins.Now add corn and 1 tomatoes,sambar powder and chilli powder  cook it for 5 mins.After 5 mins now add cooked vegtables,toor dal and tamarind plup water,jaggery and salt.Add sufficient water and let it come to boil.Then simmer for about 10 mins more.

Now take another small pan for seasoning.Take the pan add oil ,When it is hot add mustard seeds, cunin seeds,dry red chillis,curry leaves and hing.Once the splutter turn off the stove.

Add the seasoning,coriander leaves and 1tsp of ghee to the sambar boil for few minutes more.Switch off the stove and garnish with coriander leaves.

Tasty sambar is now ready.

Serve with rice,vada,idli and dosa.

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