Category Archives: Cookbook

The ingredients mentioned in recipes are per the author’s liking and are also liked by many in general. Some like it spicier, some like less leaves in their dishes etc. It really depends on how an individual’s taste buds are, so feel free to play around with ingredients per your liking and let everyone know by commenting it. Bon Appétit !!!

Batukamma festival dishes

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Batukamma – Batuku means Life/Live and Amma means Mother/Goddess.

This festival is celebrated in Telangana region of Andhra Pradesh state during the navaratri of Dusherra.  It is a nine day festival starts on Amamvasya (New Moon day) and concludes a day before Dusherra with the final day called Saddula Batukamma or Pedda Batukamma.  Saddulu means Puliyogare and Pedda means Big/Final.  On this day a variety of Puliyogares are made & distributed.  A special sweet called Maleeda / Maleeza is also made this day.

A variety of flowers are arranged in a conical form on plate & it is worshiped as Goddess Batukamma.  Flowers include Tangedu, Uppu, Gunugu, Banti for sure and other flowers too.  This festival is celebrated by women, majorly by unmarried young girls.  They pray Goddess to get husbands as per their wishes.  Girls sing & dance clapping around the floral decoration.  Later they take Batukamma to a lake nearby and set it afloat.

For more details on the this festival follow links below…

This year i.e, in 2012 Batukamma festival started on 15th Oct 2012 and concluded on 23rd Oct 2012 i.e, yesterday.  On this day we celebrated Saddula batukamma and here is the list of all the Puliyogares and Maleeda / Maleeza we made.

Batukamma dishesMaleeda / Maleeza
Kobbari Pulihora
Gasala Pulihora
Nuvvula Pulihora
Perugu Pulihora
Nimmakayi Pulihora
Pulusu Pulihora
Putnala Pulihora

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A tryst with brown rice

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I am always hungry, whatever I eat gets digested in a couple of hours:-)  It was okay while in college but the IT job got me a potbelly.

Read somewhere that white rice has simple form of carbohydrates whereas brown rice has complex carbohydrates and our body has to burn extra calories to digest it and it also keeps you full for a longer time.  Also as the Internet says, it comes with all the goodies like high fiber content etc.  So decided to give it a go and a bit of googling revealed that it is kinda challenge to cook brown rice.  It either remains uncooked a bit or is burnt & sticks to the bottom of the vessel.

I am good at cooking white rice in both vessels & pressure cooker.  So unfazed by the googled facts I set on for a tryst with brown rice.  Here is how it turned out…

  • Took a part of brown rice (normal not basmathi) and wahsed it.
  • Then soaked it in two parts of water for 30-min.  Actually, was watching videos on Youtube & realised only after 30 min:-)
  • Put the vessel on stove with flame enough to cover the base till the water boils.
  • Now reduce the flame a bit and allow it to cook with the lid slightly open (for steam to escape).  Stir it once or twice in between.
  • When water is almost over, close the lid completely and put the flame on simmer.  After a couple of mins turn the flame off & leave it for 5 min.

 Brown rice

You are ready to eat now!!  It turned out good but takes more time to cook than that of white rice.  Taste was okay too, it is eatable.  I had it with Tomato Dal, Mango Pickle and Curd/Yogurt.  Probably I will start eating it often and will be cooking in pressure cooker.

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