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Corn-Capsicum Fry

This is such a simple dish to prepare when u r too hungry for a evening snack.



1) 1/2 cup chopped green capsicum/bell pepper

2) 2 cups frozen corn or fresh corn

3) 1/2 tsp salted/unsalted butter

4) 1/4 tsp powdered Black pepper

5) 1/2 lemon juice


—Heat a non-stick pan on medium high. Add the butter, once it starts to melt toss in the chopped capsicum.Let it fry for 1 to 2 mins in the butter. You need the capsicum to be half cooked, than they taste good

—Now add the corn and mix thoroughly with the corn. Add the salt and black pepper and saute for 5 to 6 mins or till u see the corn roasted a bit.

—Serve with a dish and sprinkle with lemon juice.You are ready to eat.


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Gajar Ka Halwa

Thought of doing something quick and easy sweet.Hence gajar ka halwa………quick and easy.


—-10 grated carrots

—-2 cups of sugar

—-1/2 cup of condensed milk

—-1/2 cup evaporated milk

—-1/4 tsp elichi powder

—-2 tsp of ghee


—Heat pressure cooker, add 2 tsp of ghee.Once the ghee is heated add the grated carrot and saute it for 2 mins.

—Let the carrot become translucent for a while than add sugar, condensed milk, evaporated milk,elichi powder and mix well.

—Close the pressure cooker lid and let it whistle for 3 blows.Let the gajar ka halwa cool and serve.

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Pesarattu (dosa) prepared with moong dal, is the signatory breakfast of our Andhra Pradesh in India. Done to golden perfection, sprinkled with chopped onions inside, served traditionally with coconut, ginger chutneys and sambhar, have 2 or 3 pesarattus for breakfast, you will be in a food induced delirious haze all day.


1) 1 cup whole green moong dal

2) 1/2 cup rice

Soak the green moon dal along with water overnight. Next day morning drain the water and grind to thick paste.While grinding add 1/2 stick of ginger, 4 to 5 green chilli and 1 tsp of salt.Grind it into fine paste or medium consistency.

3) 2 onions-finely chopped

4) Few cumin stands


Check the salt and chilli taste and adjust accordingly.Heat a cast iron flat pan, add 2 tsp of oil. The pan must be hot for pesarattu to come out in good shape. If you sprinkle water on the pan, it must sizzle.

Pour one ladle full of batter into the center of pan and spread it around in a circular fashion (from inside out) shaping the batter into a thin round.

Wait few seconds and sprinkle raw cumin and raw onion on top.Wait for few minutes untill the bottom gets golden, and than turn as shown.

First few attempts may not turn out good but don’t be discouraged. Try again. It takes time but once you get the hang of it, it’s really quite easy to prepare them, just like dosa.






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