Boondhi ladoo-My first time ever

I made boondhi ladoo for the first time in life. Shape was not perfect but taste wise it was really yummy. My husband enjoyed it very much.


1.5 cups besan

1 tbsp rice flour

Salt to taste

1 and 1/2 cups sugar

1/2 cup water

3 cardamon powdered

4 cashews chopped

10 raisins

1 tbsp ghee

Oil for frying

Boondhi ladoo
Boondhi ladoo


  • Prepare the batter by mixing besan, rice flour, salt and water.
  •  Batter should be of bonda batter consistency.
  • Heat the oil for frying boondhis.
  • Prepare the boondhis.
  • After boondhis are done, prepare the sugar syrup.
  • Somewhere between 4-6 mts single thread consistency happens. So watch out closely.
  • When the sugar syrup reaches one thread consistency (test by adding a drop of the syrup in cold clear water), turn off the stove and add the cashew, raisins, cardamon powder and boondhi.
  • Close the lid after adding last batch of boondhis for 2 mts.
  • When it is slightly warm shape into ladoos.

♥ Aparna

This goes to aparna’s sweet celebrations:


Chicken, Fried rice

Chicken biryani: My version

Chicken biryani
Chicken biryani


2 pounds chicken with bones (If possible)

4 tbsp curd

1/4 tsp turmeric

1 and 1/2 tbsp chilli powder

1/2 tsp coriander powder

Salt to taste

2 tbsp biryani masala

2 tsp ginger garlic paste

1 tsp shah jeera

3 cardamon

3 cloves

1 inch cinnamon stick

hand full of dry peas soaked overnight and boiled in salt water (optional)

3 cups rice

2 tbsp oil

1 handful of fried onion ( I used store bought)

Few drops of red color mixed in water

6 tbsp of mint leaves

6 tbsp of coriander leaves

3 green chillies slit length wise


  • Marinate the chicken in yogurt, turmeric, chilli powder, coriander powder, biryani masala, ginger garlic paste and salt for 30 mts.
  • Wash the rice and soak it for 30 mts.
  • Take a big  vessel, fill it with water and boil it.
  • Add cardamon, cloves, cinnamon, shah jeera, oil and salt to the water.
  • After it comes to boil, add the soaked rice.
  • Let it cook for 10 mts exactly. Add peas to the water at this point.
  • Drain the rice and keep it aside.
  • In the big vessel pour the marinated chicken, spread it so that it will cover the base of the vessel completely.
  • On top of chicken spread coriander leaves, mint leaves and green chillies,
  • Add rice to it.
  • Put color on top only in few places so that rice will look pretty.
  • Keep the lid on and keep the heat less than medium.
  • It will take app 20-30 mts for it to cook on low heat.
  • After about 15 mts keep the heat at minimum and complete your cooking.
  • While serving top with fried onion and wedge of lemon.

This goes to srivalli’s rice mela:


♥ Aparna

dals, Spinach

Spinach with moong dal


1 cup moong dal

1 big bunch of spinach chopped or 9 ounces chopped

6 tbsp onion

4 cloves of garlic chopped

5 small chillies slit length wise

1/2 tbsp jeera

1/2 tbsp mustard seeds

1 red chilli broken

1 tbsp chilli powder

1/4 tsp turmeric

Salt to taste

7 tbsp of oil

Spinach pappu
Spinach pappu


  • Soak the moong dal overnight.
  • Heat the oil.
  • Add jeera, mustard seeds and red chillies.
  • Add onions and green chillies.
  • Fry until onions are translucent.
  • Add garlic and fry for a few seconds.
  • Add turmeric.
  • Drain water from the moong dal and add it.
  • Add spinach, 1/3rd cup water and salt.
  • It takes 15mts to cook the dal.
  • After 15mts add chilli powder.
  • Keep on the low heat for 10 mts.
  • Enjoy with chapathi or rice with rasam or pacchi pulusu.

Here is the link to rasam recipe:


Here is the link to pacchi pulusu recipe: