atukulu recipes

Rice flakes with Milk


Poha is a very healthy and easy digest food, since during post pregnancy one won’t have so much of patience/energy so this is an instant energy food and an instant food.



1 Cup – Milk
1/2 cup – Poha/atukulu
1/2 tbs – jaggery/bellem/gud


1. Take a bowl and add the Milk, poha and jaggery.
2. Keep the bowl in Micro-oven for 2 min and its ready to eat.


Simple Pepper Soup or Rasam


Thuvar dal (red gram dhal)-2 tsp(cooked in 1 cup water)
Cumin seeds -1/2 tsp
Black Pepper – 1/2 tsp
B.pepper powde r- a pinch
Red chilli – 2
Tamarind paste – 1/2 tps
Turmeric -1/4 tsp
Curry leaves -5
Water – 3 cups
Ghee – 1/2 tsp
Jaggery or brown sugar -1/4 tsp.
Asafoetida powder -1/4 tsp
Tomatoes -2 med.(cut into small pieces)
Mustard seeds – 1/4 tsp
Salt to taste
1. Soak thuvar dal in hot water for 10min.
2. Add a pinch of turmeric and cumin seeds and pressure cook until soft Use a whisk to make into a smooth consistency and keep it aside.
3. Dry roast cumin seeds, b.pepper and grind it by adding a little bit of water along with R.chilies and 2 curry leaves and keep it aside.
4. Take a sauce pan, add water and mix the tamarind paste, turmeric, salt, jaggery or brown sugar and asafoetida and bring it to a boil. Then add the cut tomatoes.
5. Let this boil for few minutes, and then after about 5 min.add the ground mixture and let it simmer for another 5 min.
6. Lower the heat and add the dal mixture.
7. For garnishing: Take a butter pan, add ghee, once warm add mustard seeds. Once it starts to splutter add cumin seeds and sprinkle some crushed pepper powder and add curry leaves.

Kichdi (healthy recipe)

Kichdi is the recipes that take less time and easy to cook, since during post pregnancy one won’t have so much of patience to do an elaborate version and this can be made faster in a pressure cooker.  If this too seems to be a long procedure, just add all the ingredients together and cook it!  All the steps below are just to enhance the flavor. I should say that this is one healthy food which needed at this time. This dish is very healthy for children.


1 Cup old basmati rice
1/2 cup split yellow moong dal
2 tblsp oil or Clarified butter
1 tsp cumin seeds
1/4 tsp Asafoetida
1 tsp grated ginger
1/4 tsp turmeric
1/4 tsp crushed black pepper

1/2 cup chopped Cilantro
5 Curry leaves
salt to taste
5 cups of water


1. Wash the rice and dal and put them in the vessel you want to put in the pressure cooker or directly.  Whichever way you prefer.
2. Take a saute pan.  Add oil, once warm add all the whole spices and saute them for a few min. in a med. flame.
3. Then add tumeric, ginger and saute them with a little bit of salt.
4. Transfer the mixture to the rice and dal and pour water and add salt after tasting the water.
5. Pressure cook it or leave it on the stove in low heat until its all mushy and well done.

You can have it as it is or with your choice of Indian pickles.




Raw Jack Fruit Kofta

Raw Jack fruit Kofta is a famous curry in North part of INDIA as the preparation time is more so we can always prepare the kofta a head and froze and utilize any time and with any kind of gravy. And these kofta can also be served as appetizer without adding them to any grave.




For the kofta – (makes 12-15 koftas)

Diced raw jackfruit – 11/2 cup (available in frozen section)

Chana dal (split chickpea) – ¼ cup

Potato – 1 medium

Cashew nuts – 10 pieces

Onion – 1 big

Ginger-garlic paste – 11/2 tsp

Green chilies – 2


Oil – 1 tbsp. + for deep frying



1). Soak the chana dal for 30-60 minutes. Then boil it with the potato and tender jackfruit pieces till its cooked through and mash-able. Do not overcook the jackfruit as it will be mushy and tasteless. Drain the water and mash everything together. Do it still the vegetables are still warm.

2). finely chop the onion and keep aside.

3). Now heat 1 tbsp. of oil and fry the chopped cashew nuts till golden. Take out and keep aside.

4). In the same oil, add the chopped green chilies, once they start to splutter add and fry the chopped onions till golden, add the ginger garlic paste and fry till the raw smell is gone and oil separates, mix salt, chili powder and mashed vegetables. Keep on cooking on low flame till all the extra water dries up. Approx. 8-10 minutes.

5). Now Mix in the chopped nuts. Switch of the flame and let it cool. Then take tablespoon of the vegetable mash and roll through your palms to make tight smooth balls. Repeat till the mash is finished.

6). Heat oil for deep frying and fry the koftas 4-5 at a time till golden brown on all sides. Take out and place on absorbing paper.

Now the Kofta’s are ready to be served as an appetizer or let them get cool and froze to use later or add them to any gravy you like.

bangaladumpa kurma andhra style

Aloo Kurma


3 – Potatoes (washed, boiled, peeled and cubed)

1 large – onion (finely chopped)

2 – green chillis (slit length wise)

2 – tomatoes (quartered)

10-12 – fresh curry leaves

1 tsp – ginger-garlic paste

2inch- cinnamon stick

3 – green cardamon

4 – cloves

1/2tsp – black geera

pinch of turmeric pwd

1/2 tsp – red chilli pwd (adjust according to your taste)

1 tsp – coriander pwd

salt to taste

1 tbs – coriander leaves

1/2 tbs – oil

Make a paste by adding little water:

2 tbs – dry coconut (dry roast)

1 tbs – poppy seeds/khus-khus/ghasagasalu (dry roast)


1) Heat oil in a vessel, add the chopped onions, green chillis, black geera,  cloves, green cardaman,  cinnamon stick and curry leaves and saute for 4-5 mts or till the onions turn transparent.
2) Add ginger garlic paste and fry further for another 3 mts. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
3) Add the quartered tomatoes and boiled and cubed potatoes and cook on medium heat for 6-7 mts. Reduce heat, add the ground coconut-poppy seeds paste and combine. Cook for 3-4 mts.
4) Add a glass of water, adjust salt and cook covered till you get the desired gravy consistency.
5) Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.

Majjiga Charu

Majjiga Charu

This is a simple and delicious dish that is cooked in Andhra Pradesh. This dish isprepared with a very few ingredients so let see how to prepare.


      • 1 cup – Plain yogurt/Curd
      •  1/2 cup – Water
      • 2 – Medium size onions (finely chopped)
      • 1/4 tsp – Turmeric
      • 1/2 tsp – Jeera/Cumin seeds
      • 1/2 tsp – Mustard seeds
      • 4 – Dried red chilies
      • 4 – Green chilies  (finely chopped)
      • 2 sprigs – Curry leaves
      • Coriander leaves – a small bunch (finely chopped)
      • Salt to taste
      • 2 tsps – Oil

  • 1. Beat the curds and water together softly without lumps or blend it in a mixer for about 30 seconds.
  • 2. Add turmeric, chopped onions, green chilies to the beaten curds and mix well.
  • 3. Heat oil in a pan, add jeera, mustard seeds, dried red chillies, curry leaves and fry for about a minute on low flame then switch off.
  • 4. Add this tadka to the beaten curds, mix and garnish with chopped coriander leaves.
  • 5. Serve with rice and sun dried chilies (majjiga mirapakayalu/challa mirapakayalu).

Pesara Punukulu

Pesara punukulu or Moong dal bajjis is one of the most famous snack in INDIA and it is a healthy snack as it is having rich in Iron. This is the same batter which is user for making Pesarattu or Moong dal dosa. 


  1. 3cups- Green gram dal(pesalu/whole moong dal)
  2. 2- Onions (medium finaly chopped)
  3. Ginger – small piece
  4. 8- Green chillies
  5. Salt  to taste
  6. Oil for deep frying
  7. 6 – curry leafs
  8. 1/2 cup – coriander leafs (chopped)
  9. 1/2tbs – cumin seeds


  • Soak green gram dal over night.
  • Grind it with green chillies,ginger, cumin and salt(thick batter like vada) NOTE: not need to add water to make batter.
  • Add Chop onions, chopped curry leafs and chopped coriander leafs to the batter.
  • Heat oil in a deep frying pan.
  • Once it is pipping hot then reduce the heat to medium and Take a spoonful of batter and drop into the hot oil.
  • Fry until golden brown and enjoy with any chutney(coconut,peanut or ginger)
aloo palak recipe

Aloo Palak Recipe

Aloo palak is a dish which goes well with Bread and Rice. It is a rich Iron and it is very easy to prepare.


2lb- Spinach (chopped)
1lb- potatoes (quartered)
2 -green chilies
1- tbsp melted butter
A pinch of asafoetida
1- tsp white cumin seeds
Salt To Taste


  • Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.
  • Add the spinach, potatoes, salt and chilies.
  • Cover and cook over a moderate heat for about 10 minutes.
  • Stir several times and then arrange the tomato and lemon slices over the mixture.
  • Cover, lowering the heat and cook for another 5 minutes.
  • Serve the aloo palak hot as a side dish.

Paneer preparation


1/2 a gallon of milk (equals 1.8 liters)
3 1/2 tbsp lemon juice

You will also need:
3-4 cups of ice
Cheese cloth


1) Boil milk in a thick bottom pan. Stir it from time to time to keep it from sticking at the bottom.
2) Once the milk is boiling, turn off the heat and add lemon juice while stirring it continuously.
3) It will take just a few seconds for the milk to curdle and that’s exactly the time you have to stop the cooking process, so add ice to the pot.
4) Let it sit for about a minute and then strain it through strainer lined with cheese cloth. Once again wash the collected cheese with cold tap water (this helps wash that extra lemony flavor).
5) Take all the sides of the cheese cloth and tie them together. Hang it somewhere to let the extra liquid drip off (place an empty bowl below it for the liquid to collect).
6) Once the liquid (or whey) stops dripping, take out the cheese and make a big ball of it. Wrap again with the cheese cloth. 7) To press the cheese and give it a shape, place it over a chopping board and put a heavy pan or pot over it. (I usually use my wrought iron pan and to add more weight I put a few cans of beans on top of it).
8) Let it sit for an hour or so.
In an hour you’ll have your homemade paneer which you can use to make all kinds of things. I made Matar Paneer with mine!

Sindhi Chicken Biryani Recipe 3

Sindhi Chicken Biryani

Sindhi Chicken Bityani is delicious dish. Let us try this.

Chicken – 1kg
Rice – 1 kg
Oil – 1 1/2 cup
Onion – 4
Ginger garlic paste – 3 tbsp
red chilli powder – 4 tbsp
Turmeric powder – 1 tsp
Dry coriander powder – 2 tbsp
Garam Masala powder – 1/2 tbsp
Salt to taste
Cardamom – 3
Cinnamon – 3 pieces
Bay leaves – 3
Anardana – 1 tsp
Dried Plums – 15
Orange food colour – 1/2 tsp
Yoghurt – 250 gms
Tomatoes – 1/2 kg
Green chillies – 3
Potatoes – 1/4 kg
Lemon – 4
Mint leaves – 1/2 bunch
Coriander leaves – 1/2 bunch
Mace powder – 1/2 tsp
Fennel seeds – 1 tsp
Dry coriander seeds – 1 tbsp
Salt – 2 tbsp


1. Add oil in asaucepan.
2. Add onions and fry till light brown and keep aside.
3. Now add chicken in the pan and cook till water evaporates.
4. Then add ginger and garlic in the pan and all spices. Cinnamon and cardamoms.
5. Roast the chicken till it tenderizes.
6. Then add potatoes, green chillies, lemon, yogurt.coriander, mint, dried plums, fried crushed onions in the pan.
7. Simmer on low heat.
8. Now take another saucepan,add water to boil rice.
9. Tie the fennel seeds and coriander seeds and make a pouch and add in the boiling water along with 2 tbsp salt.
10. When rice tenderize a little.Sieve and in a big saucepan,spread a layer of rice first, then add curry and another layer of rice.
11. In the end, mix food colour in alittle kewra and in the rice.
12. Cover and simmer for 5-10 minutes on low heat.
13. Serve hot and delicious biryani with salad and raita.

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