Posted by: vallisworld | April 17, 2009

chukkakura paratha


chukkakura -2 big bowls 

salt- to taste

chille powder- to taste

jeera powder-1/2 spoon

dhaniya powder-1/2 spoon

wheat flour- 1 cup

oil-2 spoons

first take a pan add 1 spoon oil and when the oil is heated  add jeera powder ,dhaniya powder and fry it add chukkakura which is finely cut into pieces.fry for 2 min when water comes out it is done .remove from flame add salt.chille powder and flour and make a dough .( water in the leaves will be sufficent to make the dough,no need to add water)



now divide the dough in to equal parts.

take a rolling pin and roll them into chapathis

fry on both sides with a spoon of  oil

serve with pickle .its yummy in taste


Posted by: vallisworld | April 16, 2009







  •  3 potatoes  each cut into 4 pieces
  •   4 carrots cut into 3cms long pieces
  • cauliflower -cut the flowrets
  • 4 onions cut into large pieces
  • green chilles -2
  • green peas- handfull
  • mint leaves hand full

note: we can add as many vegetables as u like.but i use the above vegetables

for biryani masala :

  • Cloves – 4-6
  • Cinnamon – 1 inch piece
  • Cardamom – 3-4
  • Bay Leaf – 1
  • Coriander seeds – 1 tsp
  • Cumin seeds – 2 tsp
  • garam masala – 1spoon
  • saffron -3-4 pinches

rice -2 cups

ghee 4 spoons

oil 4 spoons

salt to taste

cashew nuts- 1 handfull

ginger garlic paste – 2 spoons



first take a deep bottomed pan pour ghee and oil

fry cashew nuts and keep aside

in another  pan cook rice ,see that the rice is 90% done drain the remaing this rice add 1 spoon of ghee so that the rice would not be sticky

in the first pan add ginger garlic paste and fry till it turns brown colour

now add biryani masala powder and fry it

now add vegetables one by one and cook them 75%.add sufficent amount of  salt

take this curry in a plate 

now place curry and rice in the pan in layers  

add saffron mixed water to the layers

keep a thick bottomed pan on the stove and place this pan on it and cook for 30 mins

this is callled dum

after it is done garnish with coriander and fried cashews




yummy vegetable biryani is ready to serve with raita and kurma

Posted by: vallisworld | April 15, 2009


On paper, the salary of an MP in India is Rs 144,000 per year (about $3,200), which works out to just Rs 12,000 (about $266) per month. But it is meagre only if you don’t consider the numerous allowances and freebies an MP is entitled to. Here is a look at the allowances and perks that every MP — India has 790 of them — enjoys. Each Indian MP gets: Rs 14,000 (about $311) for office expenses every month, which includes Rs 3,000 for stationary items, Rs 1,000 on franking of letters and Rs 10,000 for secretariat services. A monthly constituency allowance of Rs 10,000. A daily allowance of Rs 500 when Parliament is in session. Parliament has three sessions every year. The Budget Session (February to May), Monsoon session (July to September), and Winter session (November and December). A daily travel allowance of Rs 8 per kilometre. Each MP and his spouse or companion are entitled to unlimited, free, first class railway travel anywhere in the country. They can also travel anywhere in India — with a spouse or companion — 40 times by air free of cost every year, business class. An MP gets a sprawling bungalow in the heart of New Delhi for which he pays a rent of just Rs 2,000 (about $44) per month. Each MP gets near-free electricity of 50,000 units every year. And free water. The MP’s bungalow is furnished — with air conditioners, refrigerators and television sets — free of cost. Maintenance of the house — including washing of sofa covers and curtains — is done free of cost by the government. MPs are entitled to three phone lines and 170,000 free local calls every year. When an MP travels abroad officially, he is entitled to free business class air tickets. He is also paid a daily travelling allowance, which varies depending upon the country being visited. Most medical expenses of MPs are taken care of by the Contributory Health Service Scheme of the Union government. Each MP also gets Rs 20 million (about $434,782) each year from the Members of Parliament Local Area Development Fund. But the MP does not get the money directly. Instead, it is transferred to respective district headquarters where projects are being implemented. After an MP completes a term in office, he is entitled to pension. The basic monthly pension amount is Rs 3,000 (about $66). But it goes up according to the number of years an MP has served in Parliament. The Comptroller and Auditor General of India last year alleged that many MPs have violated norms in the usage of this money.




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    Posted by: vallisworld | April 8, 2009




    Bobbatlu (Andhra), Obbatu (Karnataka) or Puran poli (Maharashtra), whatever the name is, this is one divine sweet which no one can resist. It is very popular during festivals and weddings or as a matter of fact at any kind of functions.

    I always felt (even now I feel the same) that it needs a bit of tack tick and patience to make this sweet.The key point is to make sure the purnam filling doesn’t come out of the dough when we are rolling it.


    for purnam:

    chana dal : 1 cup ( pachi sengapappu)

    jaggery : 1cup

    cardamom: 3-4

    cook chana dal in a pressure cooker for 2 whistles.It’s important not to over cook the dal. Drain all the water (make sure there is absolutely no water in the dal) and let the dal cool down for few minutes. now grind this chana dal 

    now take a pan and add jaggery and little amount of water and stirr it well.we should get unda pakam.for this test whether we got the rigt consistency  take  little amount of water in a bowl and pour some pakam into it when we can make that pakam into ball shape and hit it it should sound then the right consistency is obtained

    then add chana dal and let it cool for some time

    now add Cardamom powder to the mixture

    after cooling make round balls of purnam and keep aside



    for covering:

    all purpouse flou( maida) : 1 1/2 cups

    oil : 4 spoons

    salt : 1 pinch

    Mix all the above ingredients with some water. The consistency of the dough should be little bit softer than chapathi dough. When you pull the dough, it should stretch easily. Cover the dough and leave it for an hour or two.


    Now take the maida dough which has been resting for atleast an hour.

    How much of dough needed for the purnam?
    I take dough which is about 1/3rd the size of my purnam ball. The whole idea is that the dough should be less than the purnam.

    now take a plastic sheet put some oil/ghee on it. Take the maida dough spread it little bit, then put the purnam ball and close it .

    Now at this point you can roll it like a chapathi using a rolling pin or you can just use your hand (Dip some oil in your hands while rolling the bobbatu) and spread it slowly.


    Now on pan, put some oil/ghee and cook the bobbatlu on a very low heat.

    Right before serving apply some more Ghee to it and enjoy the bobbatlu


    Posted by: vallisworld | April 6, 2009



    Mango………………..1 (remove the skin and grate it)

    Rice……………………..2 cups .

    Salt…………………… taste

    Turmeric…………….1/2 tsp



    Red chillies…………….5

    Mustard seeds……….1tsp

    Urad dal…………………3 tsp

    Chana dal……………….4 tsp

    Peanuts……………………fist full

    Green chillies……………4 split lengthwise

    Curry leaves…………….20
    hing ………………….1tsp


    Wash the rice and cook well and cool the rice in a plate so that the rice doesn’t stick together. Add salt and turmeric to the rice.add 10 curry leaves.

    Now scrape the mango and keep aside.

    In a pan add oil and one by one all the tadka ingredients in the order and let them fry till they turn golden add curry leaves and green chillies and fry them

    add hing to the tadaka.



    now add grated mango and tadaka to the rice 
    mix all the ingridents well.

    this recipe is very easy to make and tastes good

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