Bandhar laddu (thokkudu laddu)

This is famous in Andhra Pradesh. It came from a place called Bandhar now called Machlipatanam.

So this thokudu laddu is also called as Bandhar laddu. Who ever goes to that place they will definitely taste this laddu. Slowly it spread to whole state. It won’t be strange if we say it spread to whole world.

This is long process n from this laddu we can learn two dishes. That is bundhi n laddu. Bundhi is same process which we do it first to prepare this laddu slight difference is we have to add chilly powder to spicy bundhi.

preparation time : 15 mins
Cooking time : 80 mins
Total time : 1 hr 35 mins


Basen (gram flour) : 250 GM’s
Jaggery : 250 GM’s
Water : ½ cup
Sugar powder : ½ cup
Cardamom powder : ¼ tsp
Ghee : 3 tbsp
Salt : 1 pinch
Oil for frying


Sieve gram flour. Add salt n with water make it batter .
Batter should as dosa batter n with out lumps.
Heat oil n place a strainer( which is having round small holes) on it.
Keep oil in mein flame.
Pour basen batter on strainer n with the help of ladder turn clock wise direction till all batter goes into oil.
Increase the flame n stir till the balls of basen(bundhi) turn golden brown colour.
Take them n place them on kitchen napkin wait till it cool downs.
Mean while keep jaggery in thick bottom vessel n add water( as shown in measurements). Keep it on medium flame
Take bundhi(balls of basen) in a mixer n grind into fine powder.
When jaggery start boiling( means when bubbles came) then add cardamom powder.
Remove from heat n add bundhi powder, sugar powder.
Mix them all with ladder with out lumps n add ghee n mix well.
Grease palms n take small amount of mixture n roll it as laddus
Every time grease palm with ghee before u roll the laddu
Bandhar laddu is ready to serve.

Be care full while cooking bundi if bundhi turn brown then laddu will not taste good.


Raw Banana Bajji

Hai all thanks for liking, following, sharing n commenting on my blog. This recipe is combination of raw bananas n gram flour. This is easy snack r starter which we can prepare in evening.

There are lot of varieties which we can prepare with raw bananas. There r 5-6 recipes of mine with raw bananas which I will share slowly. Raw bananas are called aratikaya in Telugu. Bajjis r famous in south. With all vegetables they will make bajjis n I will share one by one.

I all ready shared betel leaf bajji u can see in my earlier recipes. This I learnt from Streatham Walla by seeing her he prepared n from then I started preparing. This will be good snack r starter for every party to function.

Preparation time : 10 mins
Cooking time : 20 mins
Total time : 30 mins.


  • Raw bananas : 2
  • Gram flour (basen) : 1 cup
  • Sodium bicarbonate : ¼ tsp
  • Chilli powder : ½ tsp
  • Salt to taste
  • Oil for frying


• Pour oil in a kadai n put it on low flame.
• Peel the bananas n cut half n slice them 1 inch thickness straight.
• Place them in water.
• Take a bowl n add gram flour, sodium carbonate, chili powder n salt.
• Pour water n mix as thick dosa batter.
• See oil if heated then take one slice of banana n dip that in gram flour batter.
• By holding on end drop it in oil.
• According to your kadai size u can drop slices filed in gram flour batter.
• Increase the flame to medium n fry both sides.
• When they turn to golden brown colour remove from oil n place them on kitchen napkin.
• When extra oil absorbs The kitchen napkin take in a paste.
• Raw banana Bajjis are ready to serve.


Bananas have tendency to change colour immediately after slicing. If we place them in water they will remain fresh.
Batter should be thicker than dosa consistency. When u dip slice in batter if it is too thick then add some water n mix.

Amarnath green cutlets ( thotakura vundalu)

Hai thanks for liking, following n commenting on my blog. We know that with Amarnath we r having lot of recipes n this is one of them.this dish came from my husband grandmother kitchen.

She is an awesome cook. Now we mostly prepare from searching internet but in those days she use to cook varieties on her own without any help. This is made of simple ingredients as Bengal gram dal n amaranth.

For more recipes visit my website.

Preparation time : 2hr 30 mins

Cooking time : 25 mins

Total time : 2 hrs 55 mins

Ingredients :

  • Bengal gram dal : 500 gms
  • Amaranth green : 4 bunches
  • Onions : 2
  • Green chillies : 3
  • Ginger (2 inch) : 2
  • Cumin seeds : 1 tsp
  • Oil for deep frying
  • Salt to taste.

Method :

  • Soak Bengal gram for 2 hrs.
  • Clean amaranth n squeeze n keep aside.
  • Chop onion’s finely.
  • Slit green chillies n cut in 1 inch pieces.
  • Grate ginger n keep aside.
  • After 2 hrs clean Bengal gram n keep in mixer jar.
  • Add amaranth n salt n grind coarsely.
  • Take it in a bowl n add ginger, cumin seeds, onions, green chillies n mix well.
  • Take idly cooker r steamer.
  • I use idly cooker. Grease idly plates.
  • Pour water in idly cooker n keep on medium flame.
  • Tale amaranth mixture n Mae as round balls r oval shape balls.
  • Gently press balls n arrange them in greased plates.
  • Leave them for 5 mins to cook.
  • Heat oil in a kadai n keep medium flame.
  • Take steamed amaranth balls n drop gently in oil.
  • Stir fry all balls n remove when they fully fried.
  • Remove on to kitchen napkin.
  • Take them in a bowl.
  • Amaranth balls r ready to serve.

Note :

If u want u can fry amaranth without steam cooking. But I refer steaming so that it observes less oil n they will not break when we drop in oil.

Paneer bread roll

Hai all thanks for liking, following n commenting on my blog. . This is easy n fast recipe n every age group people will like this. If u r having 7 mins then u can have it as ur breakfast r snacks r munching anyway you likes.

This is a combination of paneer, capsicum, bread n ur spices. Paneer ya cottage cheese u can get it at market in various brands. I mostly prefer home made paneer. I will share that in my coming recipes.

In this I used Chilli sauce. I used the sauce I prepared. I will not say it is original it’s my choice of sauce which can be stored in refrigerator for one week. Remove stem from green chillies. Slit n remove seeds. Boil the chillies n after cooling down add salt little n grind into fine paste. If u have time u can prepare weekly once n u can from market chilli sauce.

Coming to tomato ketchup now a day when we order any thing we get ketchup I will store them r I will use for instant my ripped red chilli tomato pickle which u can see in my earlier recipes. I will add water n make a sauce consistency.

Preparation time : 5 mins

Cooking time : 2 mins

Total time : 7 mins


Bread slices ( ur choice) : 6

(I prefer milk bread)

Paneer grated : 3 tbsp

Capsicum : 1 ½ tbsp

Chilli sauce : 2 tbsp

Tomato ketchup : 2 tbsp

Coriander powder : ¼ tsp

Cumin powder : ¼ tsp

Chilli powder : ½ tsp

Garam masala : ¼ tsp

Salt to taste

Oil for brushing.

Method :

Cuts brown edges of bread slices n roll with rolling pin lightly so that the bread become thin n extended its length .

Grate paneer n take it in a bowl.

Finely chop capsicum n add to paneer bowl.

Now add above all spices i.e chilli powder, salt, cumin powder, coriander powder, garam masala powder.

Mix well n keep aside.

Take chilli sauce n tomato ketchup in separate bowls.

Take a bread slice first spread chilli sauce lightly.

Then spread tomato ketchup. Both should be of thin layers.

Now take small quantity of paneer mixture n spread the one end of bread slice which is covered with chilli n tomato sauce.

Now start rolling the bread slice where the paneer mixture placed from that to other end of bread carefully.

Like wise prepare remaining bred slices.

Heat a pan brush bread slices with oil n toast it all sides in low flame.

According to your pan size u can toast all bread slices at a time.

When u get slight golden brown colour turn other side when done remove from heat.

Bread paneer roll is ready to serve.

Note :

While rolling with pin if the bread cuts no problem lap it over.

If ur role breaks it’s ok bring slowly together n roll over at ends join n see the end to be at bottom so that when we toast it the end will stick to read correctly.

If u like mint chutney u can apply instead of chilli sauce. If any of masalas I r not having then add what are having.

For more visit

Cashew nut curry

Hai all. Thanks for liking, following n commenting on my blog. This recipe is combination of cashew, onions n dry coconut masala paste. In restaurants u will see cashew curry in menu n most of the people likes that but my dish is not restaurant style. Only few people know about this dish. In very occasion if it’s vegetarian then this dish will be in my menu.

Actually this dish will prepare with raw cashew nuts. These cashews will get in summer n that to in April to may ending. In June we will get cashew fruit. The cutting of raw cashew shell is most difficult n for removing we have to were gloves for hands other wise our palms skin will be peeled off. But once we taste that curry we will forget every pain we faced.

Those will get where the cashew crops r there. In Andhra Pradesh there r some areas where we have cashew crops. In those one of the place is near Ongole. There we get export quality n the taste will be best when compared to other areas. Some people they store these raw cashew by removing shell n drying under sun.

I tried this dish with cashews what we get in market. N I got the taste similar to the raw cashews curry. So from then I am preparing this dish. There r two methods to get regular cashews to raw cashews. One method is we have to soak cashews over night. N second one is just soak 5 mins in hot water n pressure cooker up to 7 whistles.

According to ur time u can manage any method.

I am giving second one recipe if u want first one recipe the preparation time will be different. You have to add over night soak time of cashews.
This recipe is good in palov, roti n white rice.

Preparation time : 15 mins
Cooking time : 40 mins
Total time : 55 mins

Ingredients :

• Cashew nuts : 250 GM’s
• Onions medium : 3
• Green chillies : 3
• Ginger garlic paste : 1 tsp
• Mint leaves : 5-7
• Tomato small : 1
• Turmeric powder : ¼ tsp
• Chilli powder : 1 tsp
• Coriander leaves : 1 tsp
• Cloves : 4
• Cinnamon sticks : 3 (1 inch)
• Salt to taste
• Oil : 2 tbsp

For masala :

• Dry coconut powder : 2 tbsp
• Coriander seeds : 1 tsp
• Poppy seeds : ¼ tsp
• Nut mug : 1
• Mace(japathri) : 1
• Sesame seeds : ½ tsp
• Cloves : 5
• Cinnamon : 2(1 inch)
• Cumin seeds : 1 tsp

Method :

• Soak cashew nuts in hot water for 5 mins.
• Then add soaked cashew nuts in pressure cooker n add 2 cups of water in medium flame cook until 7 whistles.
• Mean while take all masalas into murex jar n grind into fine paste.
• Finely chop onion’s. Chillies into inch pieces r just slit chillies.
• Cut tomato into small pieces.
• Heat kadai add oil n add cloves, cinnamon sticks and cumin seeds.
• When started spluttering add mint n curry leaves.
• Add Chilli pieces n onions. Add turmeric n salt little for onions.
• Stir n place a lid on kadai n allow to cook in medium flame.
• Now remove whistle from pressure cooker n strain cashew nuts n keep aside.
• When raw smell gone from onions add ginger garlic paste n stir place a lid.
• Add tomato pieces stir n place a lid when tomato softens add boiled strain cashew nuts.
• Stir gently n place a lid. Add salt n stir.
• Add 2 cups of water now don’t stir. Take kadai n rotate gently in circular motion.
• If u want to stir be gentle n careful other wise cashew nuts breaks.
• When cashews r ¾ cooked means when u taste cashew it must be lil hard in middle compare to ends.
• Add masala paste n stir gently. After five mins add chilli powder.
• Stir n place a lid when oil started coming out remove from heat.
• The gravy will thickens more after cooling down. Add coriander leaves.
• Cashew nuts curry ready to serve.

Note :

While cooking be gentle while stirring because cashew nuts will break.

Muskmelon gulab jamun

Hai all. Thanks for liking, following n commenting on my blog. This is different from regular gulab jamun. I saw this in news paper n tried it but I got hard jamuns. Then I added milk powder n lessen maida. Then I got soft soft jamuns.

So I tried in some function n every one praised. I liked it very much. Muskmelon is one of favourite so with this combination I will like every dish. U will get mild taste of muskmelon when u eat these jamuns.

First time eaters can get different taste but can’t guess it as muskmelon.

Preparation time : 15 mins

Cooking time : 25 mins

Total time : 40 mins

Ingredients :

Muskmelon ( karbuja) small : 1

Maida( all purpose flour) : 1 tbsp

Milk powder : 2 tbsp

Cooking soda : ¼ tsp

Sugar : 1 cup

Water : ¾ cup

Ghee : 1 tsp

Corn flour : 1 tbsp

Oil for frying.

Method :

Peel muskmelon n cut half n remove seeds.

Cut into small pieces n made a fine paste using mixer grinder.

In a medium pan add muskmelon paste add ghee.

Stir continuously till water evaporates.

Take the pulp in a bowl and add milk powder n Maida.

Mix into a dough( the plup will be enough no need to add water).

Take sugar in thick bottom vessel add water.

In medium flame boil till sugar dissolves.

In mean while add oil to kadai n heat in low flame.

Mean while make small balls from dough.

When oil came to medium heat take balls n dust in corn flour n drop those balls in oil.

Stir the balls till they turn in golden brown colour.

Remove n add them in sugar syrup.

Keep in low flame n boil jamun sugar syrup for 5 mins.

So that the syrup goes into jamuns.

Muskmelon gulab jamuns r ready to serve.

Note :

While mixing dough don’t be hard while mixing be gentle so that the balls will be soft.

Betel leaf Bajji

Hai thanks for liking, following n commenting on my blog. We South Indians r fond of food. Whatever it is. This recipe is a combination of basen n betel leaf fried in oil.

preparation time : 5 mins

cooking time : 10 mins

total time : 15 mins

Ingredients :

  • Betel leaves : 5
  • Gram flour (basen) : 1 cup
  • Fennel seeds : 1 tsp
  • Cooking soda : 1/4 tsp
  • salt to taste
  • oil for frying.

Method :

  • Take oil in a Kadhai heat it in low flame.
  • Mean while take betel leaves wash n clean n cut it into 2.
  • Ifleaves r big cut them into 3.
  • Take a bowl add gram flour, salt, fennel seeds, cooking soda n mix well.
  • Now by adding little water mix then into thick batter with out lumps.
  • Keep oil Kadhai in medium flame n dip betel leaf in gram flour batter holds one end.
  • now drop slantly in oil. U can fry 3 to 4 betel leaves dipped at a time.
  • stir n fry evenly. When Baji turned golden brown colour remove.
  • Place in kitchen Napkin to remove excess oil if any.
  • betel leaf Baji is ready to serve.

note :

take betel leaves same size n see that batter should not be too thick r too thin.