Monday, October 17, 2011


Gavvalu, if translated in english it literally mean sea shells, a traditional Andhra pindi vantakam(festive sweet). Usually these gavvalu/shells are prepared using a gavvala chekka (mould), if could not manage to get one can be tried on a big fork or a brand new flat comb.


2cups maida
1cup sooji(upma ravva)
pinch of salt
water as required to make a tight dough
oil for deep frying + 5tbs.oil(heated)

Sugar Syrup for coating gavvalu:
1cup sugar
enough water to immerse sugar
1/2 tsp cardamom powder


Make a soft dough of maida, sooji, salt and heated oil by adding enough water. Keep aside for 15 mts. Make small marble sized balls. Use gavvala chekka or the back of fork to shape each ball like a shell. Take the ball, place it on the fork/mold, using thumb press each ball gently onto the fork, then roll into a shell shape. Prepare shells with all prepared balls and keep aside.

Take a heavy bottomed vessel, add sugar and water and let it melt. Cook till the syrup becomes thick. To check the correct syrup consistency, drop some syrup into a bowl of water and if turns into a soft ball, its the right time to turn off heat. Add cardamom pwd and turn off heat.

Heat oil for deep frying in a kadai/deep frying pan, once the oil is hot enough, add the gavvalu and deep fry to a golden brown shade, fry the remaining gavvalu, take them onto paper towel to remove excess oil. Then add fried gavvalu to the syrup. Combine well to coat the gavvalu, let them cool and store them in an air tight container.

Saturday, October 15, 2011

Gunta Ponganalu

Gunta Ponganalu/pongalalu is an age old yummy evening snack recipe of Andhra, even can be had for breakfast accompanied by Errakaram, this makes ponganalu much more consuming. These ponganalu are mostly done with leftover dosa batter. To prepare these we do need a special cooking pan called "Guntaponganala Pennam". Preparation of this snack varies from region to's my version. BTW thank you Sissy "J" for gifting me this Pennam.

Batter Recipe:

Use left over dosa batter, if not soak 1/2 cup urad dal and 1 cup raw rice for about 5-6hrs. Then grind it to fine paste adding just enough water and required salt, the consistency of the batter should be like dosa batter. Take the batter into a big vessel, cover and let it sit overnight for fermentation.
Take1 big red onion, finely chopped, chillies - finely chopped, 2springs curry leaves - finely chopped, 1 teaspoon of cumin, add all these ingredients to the batter and mix thoroughly.

Place the ponganala skillet on medium heat. Add few drops of oil into each pit with a spoon, rub oil around the pit with a cut onion poked to the fork. When the skillet is hot enough, fill the pits with the batter and cover with a lid and cook in a medium flame for 5 min.Then remove the lid and gently lift the ponganalu with a spoon, turn each to the other side, cook the other side also for 5 medium heat, now remove from the skillet gently and repeat the same process with the remaining batter. Cooking in medium heat is the most important thing in making these things.

Wednesday, October 12, 2011

Bisibele Bath

This is one of most popular Rice variety of Karnataka, which need no introduction. This particular dish is a frequent visitor to my home, this time got a change to click the picture( I mean I'm given chance to click). Recently I have tried this version of bath, which tasted much better than the regular one. I like to relish this dish on a rainy or cold winter days......Here comes the recipe.....................


Rice-1 cup, Tur Dal-1/2 cup, Turmeric powder- 1/4tsp, Tamarind pulp-3tsp, Cashew - fist full
Onions-1cup(cut length wise), Vegetables-1cup(carrot, beans, peas, cut length wise), Ghee-3tsp, Salt To taste.


Coriander seeds- 1tbs, Channa Dal-1tbs, Red chillies-10, Coconut-2tbs, Cardamom-2, Cloves-4 Saunf-1tbs, Poppy seeds-1tbs, Cinnamon stick-Small piece.

For Seasoning:-
Oil 1tbs
Mustard seeds 1tbs .


Cook the rice and Dal together in a cooker.
Roast all the ingredients(given in the column above for powder) in 1tsp.ghee, let it cool and powder it.
Heat oil in a pan add mustard seeds, allow them to crackle, then add onions and fry them till crisp.
Add the other vegetables and saute for few minutes, add the tamarind water,salt,turmeric powder and allow it to boil until the vegetables are cooked.
Now add the powdered masala, mash the rice and add to the vegetables.
Mix well, boil it to required consistency.
Garnish with chopped coriander leaves and cashew nuts(roasted).

Recipe Courtesty: Jaya's Recipes

Friday, October 7, 2011

Guava- Seasonal Fruit

Guava, this the most popular fruit of tropics, mostly know as Apple of Tropics and as Poor Man's Apple in India.The best way to relish it is, cut them to wedges, season it with little salt and redchilli powder, YUMMMM.. and also this mouth-watering treat comes with immense health benefits. For benifits Click HERE.

Wednesday, October 5, 2011

Wishing you all.................................

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