Sabudana Punugulu


  1. Idly Batter
  2. Saboodana
  3. Rice flour
  4. Jeera
  5. Salt
  6. Oil
  7. Green Chillies
  8. Curry Leaves
  9. Onions
  10. Soda



Soak Sabudana for 2 to 4 hours. Now in idly batter add soaked saboodana, onions, chillies, curry leaves, jeera, salt, soda, rice flour and mix it well. Sabudana should be more in quantity than idly batter to get nice crunch and all ingredients should be added according to your taste more or less , pinch of soda.

Step 2.

Heat oil in a pan and with the help of water take small portion of the better and slowly drop it in the oil and fry till golden and remove it in tissue as you can see in the pic.

Saboodana punugulu is ready to serve , serve it with green chutney flavoured yogurt dip , it goes very well with this dip and tomato ketchup.

Dip: Beat the fresh curd with green chutney made of green chillies, pudina , coriander leaves, salt and lemon juice.



Dosa with Leftover Idly Batter



  1. Idly Batter
  2. Onions
  3. Tomatoes
  4. Green Chillies
  5. Curry Leaves
  6. Cumin Seeds
  7. Salt
  8. Oil


Step 1.


Add some chopped onions,green chilli’s, tomatoes, curry leaves into idly batter, and some cumin seeds to it and mix it well with some salt.

Step 2.


Heat oil in a pan and add batter to it and spread it and cook it on both sides.

Step 3.

Serve it with ginger pickle.


Enjoy your Breakfast…….

Biryani With Leftover Mushroom Curry & Eggs.



  1. Mushroom Curry
  2. Eggs
  3. Shahi Jeera
  4. Corainder Powder
  5. Kacha Masala
  6. Garam Masala
  7. Curd
  8. Coriander
  9. Mint
  10. Green Chillies
  11. Ginger & Garlic Paste
  12. Lemon Juice
  13. Chilli Powder
  14. Red Colour
  15. Ghee


Step 1.

I had some leftover mushroom curry, to that i added all biryani ingredients and  made biryani with some additional eggs in it, as it came out excellent here goes recipe for leftover mushroom biryani.

Step 2.


This is my leftover mushroom curry for that i added some mint, coriander, green chillies, garam masala, coriander powder, chilli powder, salt, G & G paste,Shahi jeera, kacha masala,curd and lemon juice roughly according to your curry and taste.

Step 3.


Add some boiled eggs to it. Please keep it in your mind that mushroom curry also consist of some masala, add extra ingredients according to it like salt, chilli’s and all.

Step 4.

Wash rice and soak it for 20 m.

Step 5.

Now boil water in a pan with some kacha masala, jeera and salt, once it starts boiling add rice and wait till it starts boiling. when it starts boiling wait for a while & drain rice and add it to marinated mushroom mixture and cook it for 30 mins under slow flame.

Step 6.


Rice should not be over cooked, as we want our rice to be grainy in our biryani. add some ghee and colour on top of it and cook for 30 mins.

Step 7.

Biryani is ready to eat, i assure you that no one can come to know that you used leftover curry in it. For my mushroom curry, do look at my mushroom curry with black pepper as i used this curry in this biryani.