Archive for the ‘Festival Specials’ Category

Almonds or Badam Halwabadam halwa

Ingredients :

* Milk- 1 cup
* Sugar powdered- 1 cup
* Almonds or Badam- ½ cup
* Ghee- ½ cup

Method :

1. Soak the almonds in water overnight and blanch it.
2. (Blanching is soaking and removing the peels of the almond.
3. Remove the outer skin and grind into smooth paste using milk for grinding.
4. Mix little water to sugar and heat it in a heavy bottomed kadai or oan or vessel till it is dissolved and once when one string consistency is reached.
5. Add badam or almond paste and cook till it becomes thick.
6. When the halwa sticks to bottom, Add ghee little by little and cook till halwa consistency is reached.Then make Rouded shape to serve.

Sohan Papdi

Sohan Papdi is a very popular Indian sweet . It is extensively used during diwali and other Indian festivals. It makes your celebration more delightful. Try and enjoy this sohan papdi recipe.Sohan_papdi

Ingredients :

* 1 1/4 cup Gram Glour,
* 1 1/4 cup Maida,
* 250 gms Ghee
* 2 1/2 cups Sugar,
* 1 1/2 cup Water,
* 2 tbsp Milk
* 1/2 tsp Cardamom seeds crushed coarsely
* 4″ squares cut from a thin polythene sheet

Method :

1. Sift both flours together, Heat ghee in a heavy saucepan.
2. Add flour mixture and roast on low till light golden.
3. Keep aside to cool a little, stirring occasionally.
4. Prepare syrup simultaneously. Make syrup out of sugar, water and milk.
5. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture.
6. Beat well with a large fork till the mixture forms threadlike flakes. .
7. Pour onto a greased surface or thali and roll to 1″ thickness lightly.
8. Sprinkle the elaichi and gently press down with palm.
9. Cool, cut into 1″ squares, wrap individually into square pieces of thin plastic sheet.
10. Store in an airtight container.


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Happy Dasara


Wheat Halwa

The one common feature perhaps lies in the cooking – all the halwas need to be stirred constantly. A minute’s break could produce dry, lumpy masses. Overcook, and you could have a rocky and sticky mass that sticks to the teeth. Prepared well, though, the halwa becomes a soft confection that melts in the mouth. Is it any wonder, then, that halwas are one of the morepopular sweets.



Wheat – 2 cups

Almonds (badam) – ¾ cup

Cashewnuts – ½ cup

Sugar – 5½ cups

Ghee – 30 ml

Cardamom – 2 pods

Saffron – a pinch

Method :

Soak the wheat and almonds in water for 24 hours.

Add a little water to the wheat and blend. Keep adding water and blending till it forms a runny liquid. Strain it through a cloth and squeeze well to get a white, milky extract. Set the extract aside till the solids settle down and there is a layer of clear water on the surface. Drain the clear water.

Blend the almonds till they become a coarse paste, and add that to the wheat extract.

Melt the ghee. In another pan, pour the sugar and some water to make sugar syrup. Fry the cashewnuts in a little ghee and keep aside.

When the sugar syrup is ready, add the wheat-almond mix to it slowly, stirring all the time. Add the saffron. Once the mixture begins to solidify, keep adding ghee at regular intervals, stirring continuously.

When the halwa stops sticking to the sides and comes away from the vessel when raked with the ladle, add the powdered cardamom, take off the flame, and spread on a tray to cool. Cut into squares or diamonds.

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Batukamma is a spring festival celebrated by the Hindu women of Telangana region in Andhra Pradesh, India. It is also called as Bodemma. This festival falls in the months of September/October called as Aswiyuja and concludes two days before Dussera called as Durgashtami.

Batukamma is a beautiful flower stack, arranged with seasonal flowers, in seven concentric layers, of potter’s clay like a cone. Batuku in Telugu means live/life, and Amma means mother, hence Batukamma, is celebrated for the glory of Gauri goddess – the patron Goddess of womanhood.

Women celebrate the festival dressed-up in traditional silk sarees, wear jewellery and girls wear a two-piece saree called as Langa oni.

In the evening, women gather in large numbers with their batukammas in their locality, place them in the middle and dance around them, synchronizing steps and claps in unison, and singing soul stirring batukamma folk songs.

Women dancing around their Batukammas After singing and dancing around for hours, Batukammas are taken to a lake or a pond and spend some more time singing and dancing and are set afloat in the water body.

Sathulu, a prasadam made of jaggery, is prepared on this day and distributed at the end of the event. People wishing to watch Bathukamma festival being celebrated in its true sense and full glory must visit Warangal on its last day 2 days before festival of Dussehra. Only Women are allowed and male companions must wait outside the festival grounds.bathukamma

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Muslims all over the world celebrate Ramzan Id also called Id-Ul-Fitr with great jubilation on the first day of the Islamic month Shawwal. This day marks the end of Ramadan, the 9th month of the Islamic calendar, in which the Holy Quran was revealed to Prophet Mohammed. Since the Islamic calendar is based on the moon, the month of Ramadan falls at different times each year. Muslims spend the whole month of Ramadan in fasting and penance. No food or drink is taken from sunrise to sunset on each day of the month. The completion of the month-long fast is determined by the appearance of the new moon, and is celebrated with enthusiasm as Id-Ul-Fitr, which means ‘the fast is over’. In India, this Id is also called Mithi Id. The month-long fast culminating in this Id spreads a feeling of brotherhood. Muslims wear new clothes on this day, exchange gifts, participate in great fairs and watch stunning fireworks displays.

Sheer Khurma

Sheer Khurma is a sweet noodle soup served by many Muslims to guests during the holy month of Ramadan. The recipe was originally a Mughal-Afghan dish, imported to Mughal-India.

* 200 grams dry vermicelli
* 1 1/4 cups ghee
* 100 grams dried dates, soaked overnight, pitted and chopped thin
* 100 grams almonds, blanched and slivered
* 100 grams white raisins
* 100 grams halved cashew nuts
* 12 cups milk
* 2 cups cream
* 4 cups water
* 3 cups sugar
* 2 tablespoons cardamom powder

1. Pour the ghee in a large pot over a low flame.
2. Fry the cashew nuts in the ghee until browned.
3. Turn off the flame and add the raisins.
4. When the raisins swell up, take both them and the cashews out of the ghee with a spoon and set aside.
5. Switch the low flame back on and heat the ghee.
6. Fry the vermicelli in the same ghee, stirring so it turns golden-brown. Watch it carefully so it does not burn.
7. Pour in the milk and water.
8. Add the cashews and raisins back into the mixture.
9. Add the sliced dates and almonds.
10. Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar.
11. Keep on the low flame for another 2 minutes, then add cream and cardamom powder.
12. Heat just a little longer and mix well.
13. Serve hot.

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HydHyderabadi Chicken Biryani


1 whole chicken / 2 lbs chicken,
1 kg Basmati rice / 2 lbs rice
1 cup thinly sliced onions fry,
2 tsp ginger/garlic paste,
3 tsp chilli powder,
1/2 tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
3 or 4 cardamom pods,
1 or 2 tsp shah jeera,
2 cups mint leaves,
1 cup coriander leaves (cilantro),
½ tsp garam masala powder(shah jeera, elachi, dalchinina, lavangam),
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee,
½ cup yogurt,
1 cup oil,
few strands of saffron,
2 cups finely sliced onions,


1. Make deep incisions on the chicken flesh – deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon’s juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
4. You will need a utensil of about 12″ (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel’s centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with Raitha and Mirchi ka Salan.a

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This is a famous Hyderabadi dish called “Haleem” which is usually prepared during the holy month of Ramzan. Haleem originated in Iran and Afghanistan area, and brought to India during the Moghul empire.

It is available mostly in the month of Ramadan and can also be found at some restaurant. During the last few years, Hyderabadi haleem has been in high demand among VIPs. It is a complete meal dish.


Haleem is cooked on a low flame for over 10 hours in the bhatti (a cauldron covered with brick & mud kiln) and two men, usually, mix it thoroughly with large wooden sticks through out its preparation, until it gets to a sticky-smooth consistency, similar to mashed mince.

Meethi (sweet) and khari (salted) haleem variants are served for breakfast at Arab homes in the Barkas area of Hyderabad. The salted variety is popularly seen during the months of Moharram and Ramadan. The high-calorie haleem is an ideal food to break the Ramadan fast.


Boneless Meat cubes 1/2 kg
Cracked Wheat: 1 cup
Chana daal: 30 gm
Urad daal 60 gm
Thoor daal 25 gm
Curd : 1 cup
Ginger& garlic paste 1 tsp
Ghee : ½ cup
Lemon :1
Coriander leaves : 1/2 cup
Mint leaves : 1/2 cup
Pepper corns 1 spoon
Oil 2 tblsp
Chilli powder 1 spoon
Green chillis 3
Cloves 6
Cinnamon 1
Cardamoms 4
Turmeric powder 1/2tsp
Salt to taste
Fried onions 1 tbsp
Cashews 50 gm
Almonds 10 (optional)


1. Soak cracked wheat for 2 hours.drain.In a pan boil cracked wheat with lots of water untill the cracked wheat become tender and mushy.

2. Wash and soak the letils for 30 mints.
Cook the lentil in pressure cooker. and make it past with the help of grinder.

3. Heat Oil in a pan. add cinnamon, coves, cardamom, star anise fry a while then add meat, chillies, red chilli powder, ginger garlic past, turmeric and salt. close the lid and cook on medium heat till the mutton turns tender.Now grind the cooked meat in a food processor. Now mix the wheat grains with the groung meat and mix well. Stir continuously so that both are mixed properly.

4. Heat oil in pressure cooker, fry the cashews and onions and keep it aside. In the same oil add the gound meat&wheat past, pepper corns, salt, chilly powder, mint leaves, coriender leaves, lentil past and curd mix it well add one glass of water, lock in the lid. cook till the pressure cooker reaches 2 wishesl. Switch off the stove. Let the pressure drop naturally. Later open the lid.Now haleem almost ready, fellow the final importent step:

5. Switch on the stove, put the cooked haleem on stove and mix it well. pour ghee spoon by spoon on haleem and stir continuously till 10 mints. finally mix the nuts and onions. Serve Sprinkle with lemon juice.

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Today is Vinayaka Chavithi aka Ganesh Chaturthi festival, dedicated to Lord Ganesha, God of Wisdom and Prosperity. It is celebrated on the Suddha Chavithi day (the fourth day after the no-moon day) of the lunar month Bhadrapada maasam.




Rice Rawa (Biyyapu rawa) – 1/2 cup
Jeera – 1 tsp
Chana dal (Senaga pappu) – 1 tbsp
Salt – to taste


Soak chana dal in water for atleast 10minutes.

Heat about 1tsp of oil in a saucepan and add jeera.

Add 1 cup of water (1: 2; Rawa: water ratio) to the pan and bring to a boil.

After the water starts boiling add salt, soaked chana dal and slowly add rawa. Stir continuously to make sure that there are no lumps.

Cook until the mixture comes together and looks like upma. Consistency should be neither too wet (if this is the case cook a little longer) nor too dry(add little water).

Let this mixture cool till it is easy to handle.

Make lemon size balls of the mixture and steam them for about 10-12 minutes in a pressure cooker.

Serve hot with any chutney.

Jilledukayalu (Kozhukkattai )(Modak)



Outer cover:-
Rice flour – 1 cup,
water 1 cup

Inner stuff(Poornam):-

1 cup grated coconut,
1 cup powdered jaggery,
1 tbsp Ghee,
1 tbsp powdered cardamom.

Preparation of Outer cover:-

Heat water to boil. Pour 2 tsp oil(preferably sesame) in it and add rice flour with constant stirring so that it becomes thick.

Cover and keep aside for 1/2 hour.

Then take even sized balls of this and shape it into a hollow hemisphere(like a bag). Grease the hand with sesame oil to get the shape.

Inner stuffing(Poornam):

Mix 1 cup grated coconut, 1 cup powdered jaggery, 1 tbsp powdered cardamom and leave for 5 min.Heat this mixture in low heat with constant stirring until it comes as a paste.

At this time add a tsp of ghee and remove from the stove and make uniform balls of the poornam and stuff the poornam in the shape made earlier and close it by extending the covering flour.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked around 25 mts.

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