Sorakaya Payasam(Bottle Gourd Sheerannam)

Sheerannam is a very traditional recipe in many parts of south India. This is a creamy and rich dessert.
The mace flavor make this as a unique dessert.
This is basically a sweet milk pongal.
Milk pongal is a savory type of pongal which is also a very traditional type of pongal Jaggery/Sugar candy and flavorings are added to milk pongal to make sheerannam.
But in this sheerannam I can add Bottle gourd pieces,this is very tasty.
To any traditional Indian dessert,cardamon is used as a basic flavoring. . They taste really good in this sweet. The sugar candy brings in the depth of natural sweetness. Milk, sugar and saffron is the heavenly combination. This also gives a beautiful light lemon yellow color to the dessert.


Rice 1 Cup
Chopped and Boiled Bottle Gourd 1 to 1/2 cup
Milk 3 cups
Jaggery/Sugar 1 to 1 1/2 cup (or as your taste)
Salt 1 pinch.
Water 2 cups(as required)
Ghee 2 tbsp

Cardamom Powder 1 tsp
Raisins 2 tsp
Cashew nuts 1 tbsp
The aboue Two are optional.

  • In a heavy bottom pan add milk and water bring to /k boil it
  • Then add Soaked rice cook until rice is done.
  • Next add boiled bottle gourd pieces and jaggery / sugar candy and stir well till the sugar candy is completed melted. Now add the ghee and cardamom powder..
  • Heat the ghee and fry the cashew nuts and raisins add it to the pongal. Remove from heat and decorate it with cashews while serving
  • Note:Instead of cardamom powder u can add nutmug powder, mace powder also each 1/8 tsp.

Soya Granules Biryani

This is very healthy and delicious biryani. It is full vegetarian for all my veg lovers.

Basmati rice 1 1/2 cups
Soya granules , soaked in one cup milk /Water 1 cup
Ghee 3-4 tablespoons
Cinnamon 1 inch stick
Green cardamoms 2-3
Cloves 3-4
Shahi jeera 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Coriander powder 1 tablespoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1 1/2 tablespoons
Tomatoes, chopped 3-4 large
Salt to taste
Green peas, parboiled 1 cup
Green chillies, chopped 2-3
Fresh coriander leaves, chopped 2 tablespoons
Garam masala powder 1 teaspoon
Onions , sliced 2-3 medium
Fresh mint leaves for garnishing

Wheat flour dough , to seal as required


  • Heat ghee in a thick-bottomed pan, add cinnamon, cardamoms, cloves, caraway seeds, and cumin seeds.
  • When they begin to change colour, add sliced onions and continue to saute. Add ginger paste, garlic paste and a little water to onions and continue to saute.
  • Add coriander powder, turmeric powder, red chilli powder and tomatoes. Mix and sauté. Add salt and mix.
  • Add soaked soya granules, green peas and green chillies. Cover and cook. Add chopped coriander leaves,mint leaves and half a teaspoon of garam masala powder to the soya granules gravy and mix well.
  • Then add Soaked Rice,2 tsp curd,2 tbsp milk and mix well.
  • Finally the soyarice mixture put in rice cooker add 2 1/2 cup water and mix well adjust the salt and garam masala to your taste.
  • Then your biryani is ready to eat
  • Serve hot with a raita of your choice.
Instead of soya granules you can add mutton kheema also.

Yummy Rice With Soya 'N' Veggies

A delightful mish-mash of vegetables and rice with nutritive soya granules.This is very helpful for kids.(See my another soya recipes)


Brinjals, quartered 4 small
Carrot, 1/2 inch cubes
1 medium Cauliflower, separated into florets peas 1/4 cup
Green chillies 4
French beans, chopped 7-8
Potato, chopped 1 medium
Tomatoes, chopped 2 medium
Fresh coriander leaves, chopped 1 tablespoon

Split green gram skinless ( moong dal) 1/4 cup

Spinach, shredded 7-8 leaves
Rice, soaked 1 cup

Soya granules 1/4 cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onion , sliced 1 large
Salt to taste
Turmeric powder 1/2 teaspoon

Red chilli powder 1 teaspoon


  • Heat oil in a deep pan. Add cumin seeds and when they begin to change colour, add onion, brinjals, carrot, cauliflower, green peas, green chillies, French beans and potato. Sauté for two minutes.
  • Add salt, turmeric powder and red chilli powder and mix. Cover and cook on low heat for three to four minutes.
  • Add rice and three cups of water. Cover and cook for two minutes. Add soya granules, stir and again cover and cook for two minutes.
  • Add tomatoes, coriander leaves, split green gram and spinach leaves and stir to mix well.
  • Add salt, stir and cover. Cook on medium heat till done. Serve hot.

Dal Bahar( Mixed Veggie Dal)

A simple yet nutritious dish – dal cooked with vegetables and spices.


Toor dal 3/4 cup
Carrot, 1/2 inch pieces 1 medium
French beans 1/2 inch pieces
3-4 Drumstick, 2 inch pieces
1 Cauliflower, separated into florets 1/4 small
Oil 2 teaspoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1 teaspoon

Curry leaves 6-8
Asafoetida, optional
1-2 Garlic, chopped 5-6 cloves
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves, chopped 2 tablespoons
Lemon juice 1 tablespoon


  • Soak dal in two cups of water for an hour.
  • Heat oil in a cooker. Add mustard seeds, cumin seeds, curry leaves, asafoetida, slit green chillies, garlic and ginger. Sauté for a minute.
  • Add carrots, French beans, drumstick and soaked dal and mix. Now add turmeric powder, red chilli powder, salt and sufficient water and bring to a boil.
  • When the water comes to a boil, add cauliflower, coriander leaves and lemon juice. Stir and put the lid of the cooker on.
  • Cook under pressure till one whistle. Switch off the heat, open the pressure cooker lid only when all the steam has ceased in it. Mix lightly with the back of the round spoon.
  • Serve hot with papad.
Servings: 4 people

Sweet Semolina Pancakes(Bobbatlu)


For Covering:

Maida(All Purpose Flour ) 1 1/2 cup
Salt a pinch
Pure Ghee AS Required

For Filling:

Semolina(suji) fine 1 cup
Milk Powder 1 cup
Sugar 1 cup


  • Mix together flour and salt in a bowl. Add three tablespoons of ghee and mix. Add enough water and knead into a soft dough.
  • Grease your hands and divide the dough into even sized balls and set aside covered with a damp cloth.
  • Heat four tablespoons of ghee in a kadai. Add rawa and roast for two to three minutes. Add sugar and two cups of water and mix.
  • Bring it to a boil and add milk. Cook till the mixture is dry. Take it off the heat and add green cardamom powder. Mix well and set aside to cool.
  • Divide into even sized portions. Take a dough portion with greased hands and flatten it. Stuff it with a sheera portion and gather the edges and seal. Roll into a ball. Further roll into a thin chapatti.
  • Heat a tawa and roast the chapatti on medium heat till both the sides are evenly done. Serve hot dribbled with pure ghee.

Serving for 4 people

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