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Lauki vada

 grate the lauki (bottle gourd) and add it into rice flour.

mix chilli powder, cumin seeds, salt, green chilli to the above mixture into a thick paste

press into vada and deep fry in oil.

Posted in Reflections


Hari-katha is one of the many ancient folk arts of Andhra. Try listening to this song – “rama kanavemira” from swathi muthyam (telugu movie)…its one of my all time favourites…i just love the way the Seetha-Rama Kalyanam is narrated…There is so much enthusiasm, energy and devotion involved.

My grand father (Late Ayodhya Ramayya garu) was a part of a hari-katha troupe. He gave hundreds of performances as a mridangam player. But he passed away when we were kids. Me and my sisters always wish we had a chance to see him perform.Then I had the previlege to witness a hari-katha just once in my life (till now 🙂 ) at a temple in SrihariKota.

Unfortunately, this beautiful art is slowly becoming extinct.

Here is a brief overview of what hari-katha is  :

It is an art form comprising story telling, art, drama, dance. It started as a means of spreading the stories of Lord Vishnu, but then later evolve to include all the Hindu deities. It was developed as a door-to-door campaign of Vaishnavism. The singing of Hari’s myths with punctuated shouts of ecstatcy like “hari lo ranga hari” or “srimad Rama Raman Govindo Hari” encouraged audience to repeat the chant. Later it acquired the form of concert, which was popularly known as “katha kalakshepam”. The story teller is called “haridasu”, dressed in traditional Vaishnava attire using chiratalu (pair of clappers) and his anklets to add rythm to his story.

For more info :

Keeping aside the religious part associated with it, it is a bliss to watch or listen to a hari katha performance – just for the sake of the beauty involved in the art form. Make sure you watch atleast once in your life time.


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Palak Rava Pongal


split lentil seeds (pesarapappu) – 1 cup

upma rava (wheat rava) – 1 cup

palak –


1.  Boil the lentil seeds

2. Take 2 sppons of oil in a vessel, add tadka (talimpu – urad dal, red mirchi, green mirchi)

3. Add kali mirch (pepper seeds), asafotedia, (ghee fried cashew), a bit of ginger.

4. Add palak leaves (chopped) , boiled lentil seeds, rava and salt and pressure cook (or boil) the mixture.

5. After it is cooked, add grated raw coconut and serve hot 🙂 .

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Amma’s recipes

Hi frenz…

got the treasure book of recipes of  Mom when we went home for Ugadi!! Will be posting all the recipes one by one in the days to come (either in my blog or my sister’s – sagifun)…watch out for some lip-smacking, delicious and authentic recipes….enjoi!!!!

Here’s the first one –


Ingredients :

Ragi seeds


raw cocunut


cashew, kismis, (pacha karpuram)

Procedure :

1. Ragi seeds are to be soaked and tied in a cloth the day before preparation, to let them sprout

2. The sprouted ragi seeds and coconut to be mixced in a mixer.

3. This is to be mixed with milk, along with sugar and heated on a low flame for 5 mins.

4. This can be garnished with cashew, kismis (fried in ghee) and served hot or cold.