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Award Time

              My lovely friend GayathriRaj from  Heaven On Spoon and Sanyukta from  Creativesanyuktha shared these awards with me.And thank you so much for remembering and sharing such lovely awards with me.
              GayathriRajhas a wonderful space with fabulous collection of interesting recipes.She always have a very creative food ideas.Simply you will be amazed visiting her blog.

            Sanyukta is a blogger friend of mine and have very great collection of recipes and hats off to her patience and interest for decoration for each and every post and her creative mind was really unbelievable.I like her blog a lot.
           So please do visit their blogs for more recipes and fun.

            I  would like to share all  these awards with my all blogger friends.Please feel free to take this awrads and post it in your blog.And its really encouraging  from each one of you.Thank you so much.


Capsicum Bajji


Capsicum-1 nos
Besan Flour-1/4 cup
Rice flour-2 tbsp
Red chilli powder-2 tsp
Garlic paste-1 tsp(optional)
Baking powder-i pinch
Salt to taste
Oil for deep frying


Wash and cut the capsicum into
Add rice flour,besan flour,red chilli powder,garlic paste,salt,baking powder in a bowl.

Mix them well by adding sufficient amount of water.(don't make the batter too thin)
Keep oil in thick bottomed vessel and heat it.

Take each piece of capsicum,dip it in batter and drop them gently into the hot oil,few at a time.
 Deep fry on medium heat until golden brown,turning frequently.
Remove them a slotted spoon and drain well on absorbent paper towels.
Serve hot with any type sauce or ketchup.


Toamatillo Pickle / Tomatillo Avakaya

Hi Friends,
        Avakaya means pickle.Instant pickles are easy to prepare and stays 3 to 4 weeks.These pickles are often prepared during summer in Andhra.Instant pickles are mostly made with Dosakai and raw mango.My mom makes a pickle with raw tomatoes.Raw tomatoes are sour(acidic) in taste when  compared with the ripped ones.This sourness makes the dish unique.
         I was looking for raw tomatos at all stores but no luck.Tomatillos looks very similar to raw tomatoes.I heard from many indians that,they used ths tomatillos in dals.

         Tomatollios have slight tartness and mildly acidic compared to raw tomatos.With raw tomatos,the pickle can be eaten nwxt day.But with tomatillos it takes at least 2-3 days for them to absorb all the flavors of spics and lemon juice to loose their tartness.


Green Tomatillos-3 nos
Mustard Seeds-4 tbsp
Red chilli powder-2 to 3 tbsp
Lemon or Lime Juice-3 tsp (optional)
Turmeric powder-1/2 tsp
Salt to taste
Oil-2 tsp


Remove the husk and clan the tomatillos.
Pat to dry and cut into bite size pieces (1/2 inch).
Grind Mustard seeds into fine powder.
Take a dry container and put the chopped tomatillos.
Add mustard powder,red chilli powder,salt,lime juice,turmeric powder and oil ,ix well.

Taste the pickle,adjust the taste.If needed add lime juice and or spices.Cover it and leave it in room temperature over night.
 The tomatillos will start absorbing all the flavors from the spices.Keep the container let it sit for 2 to 3 days.

This can be served with rice.dosa,upma or your choice of meal.


Nankhatai / Indian Butter Cookie

 Hi Friends,
          Nankhatai is rich,melt-in-your mouth cookies are a delicious tea-time treat.Or for that matter,a perfect anytime treat.Commonly known as nankhatai biscuits.These are easy and quick to make.All you need is flour,sugar,salt,baking soda and cardamom powder.Just toss everyting into a bowl,mix with your fingers,roll into balls,flatten bake.Super easy.This is my husband favorite.Today i am sharing this with u guys.

All Purpose flour / Maida - 1 cup
Sugar-1/2 cup
Ghee / Butter-1 stick
Baking Soda-1/4 tsp
Salt-1 pinch
Cardamom powder-1 tsp (optional)

Almond and Pistachios crush powder- 3 tbsp
Almonds-5 nos
Pistachios-5 nos
Cashews-3 nos


Preheat the oven to 350 degrees f.
Grease pr line baking shet with parchment paper or aluminum foil.
In a bowl mix flour,baking soda,salt,cardamom powder mix well.Keep it aside.

Melt the ghee or butter in a bowl.
 Now add the melted ghee and mix until it forms a smooth ball of dough .(Don't add water or milk,You may need to add an additional 1-2 tbsp of ghee if the dough looks too crumbly).
Roll dough into balls and using your palms,slightly flatten each into a disc and arrange on cookie sheet.
Press a piece of cashew,pistachio,almond on top.dip the dough in nuts powder on top.
For nut powder almond and pistachio  put in mix jar crush it 1 time.

Back at 300 degrees F for 20 to 22 mins (until bottom of cookie turns light golden brown.
Let them cool completely before storing them in an airtight container.

Store airtight in box.

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