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It's a small attempt to post the recipes learnt and tested in my kitchen.
Hope u enjoy your stay.

Wednesday, December 28, 2011

Fruity Nutty Cake

Merry Christmas and happy new year.Blogging has drastically came down this year did only 56 post.Not getting much time on the net, busy with the kids and other things.Hope i will be regular in the coming year.Coming to today post i made this cake for Christmas.Usually i bake my cake in microwave convention mode.When my batter was ready to be kept in the microwave,my microwave stopped working.Then i gave my batter to my neighborhood baker.Though he was busy with christmas he baked the cake for me and it came out very well.I got the recipe from Hindu newspaper.Here goes the recipe:-


Maida/All purpose flour 200gms
Eggs 4
Sugar 100 gms
Caramelised sugar 100gms
Butter 200gms
Baking powder 1 ½ tsp
Vanilla essence 1 tsp
Almond essence 1tsp
Lemon essence 1 tsp
Coffee 1 tsp (dissolved in half cup of water)
Dry fruits (Kismis,dates,apricots,tutti-frutti and nuts) ¼ kg chopped
Red wine 2 tsp
Mixed fruit jam 2 tbsp
Garam masala powder 1 tsp
Nutmeg powder ½ tsp
Fennel powder ½ tsp
Salt ½ tsp


Caramalise 100gms sugar (Take sugar in a thick bottom pan.Heat it until the sugar melts and colour changes to brown colour.Add 4-5 tbsp of water and switch off the fire)Let it rest until use.

Chop all the nuts and sprinkle dry powder on them.This make the nuts not to sink to the bottom of the cake pan.

Beat sugar and butter together.Add egg and beat until fluffy.

Mix maida and baking powder and gradually add the flour to the egg batter.Then add all the caramelized sugar,essence,coffee powder,red wine,garam masala powder,jam,nutmeg powder,fennel powder and salt.

Bend well and then fold in the dry fruits.

Line the baking tray and pour the batter.Bake at 110 degrees celusis for 2 hours.

Let the cake cool for 3-4 hours.Prick the cake with a toothpick and sprinkle ¼ cup of wine.

Friday, November 18, 2011

Bombay Chutney with a twist

This chutney i learnt it from my m-inlaw who does this chuntey for poori or rotis when there are no veggies at home.My sister too does this but to eat it with idlies and she twisted the recipe by adding boiled potatoes to it.I blogged about this recipe before here and this is just addition of potatoes to this chutney and i am sure potatoes lovers will love this combination of besan and potatoes.


Onion 1 sliced
Green chillies 2 silted
Boiled potatoes chopped into big pieces 10 pcs
Ginger 1/2" pc
Besan/Chanaga pindi 5 tbsp
Lemon juice 2 tbsp

Rai 1/2 tsp
Red chillies 2
Curry leaves few


Mix besan with little water and keep aside.
Head kadai,add all the seasoning and when curry leaves are fried add ginger,onions and green chillies.Fry for just 2 minutes (don't fry it completely).
Add boiled potatoes and fry just about done,be careful not to fry completely.Add 2 cups of water.
Bring into boil.Add besan into the boiling water and stir simultaneously.Cook for 3-4 minutes until semi liquid.
Just before serving add lemon juice and serve it with rotis.

Wednesday, November 16, 2011

Oriental style Paratha

I am a big fan of sanjeev kapoor in particular his indian recipes.Even if the recipe is tough,he shows it in a simple way and his measurement if taken properly will never go wrong.I am yet to see his new cooking channel but heard about it a lot in FB.This recipe is from Sanjeev Kapoor website Sanjeevkapoor.com.I replaced maida with wheat flour as i don't use maida much at home other than using for baking cakes and muffins.Here goes Sanjeev kapoor recipe:-


Wheat flour 2 cups
Salt as per taste
Oil  3tbsp

For filling:-
Cabbage shredded finely 1 cup
Carrot grated 1 cup
Soy sauce 1/4 tsp
Beans chopped finely 1/2 cup
Pepper 1 tsp


Make a soft dough with wheat flour and salt.Set aside until use.

In a pan take oil,add cabbage,carrot and beans.Stir fry on high till the veggies change colour.Add soya sauce,pepper,sugar and salt.Mix well and fry until the veggies are dry and cooked.

Roll out a thick roti.Place 2tbsp of the stuffing and close the edges.

Flatten it and dust it with more flour and roll out until the stuffing is not seen

Fry both sides with oil.Serve hot with curd and chat masala.

Monday, October 24, 2011

Maida Chips

Wishing you all a Happy Diwali and have a wonderful and safe diwali.

The quickest and easiest diwali sweet is maida chips or diamonds (which we kids used to call when my mom made them when we were kids)This is my mom recipes and it can done in a savories too.And this sweet calls for very few ingredients.Here goes the recipe :-


Maida/plain flour 1 1/2 cup
Ghee 1/4th cup
Sugar 1 cup
Oil for deep frying


Make a hard dough with maida,ghee and water similar to puri dough.Let it rest for 1/2 an hour.
In the meanwhile take the sugar in a deep bowl and add water just till the sugar.Leave a side so that sugar dissolves in the water.
Make balls similar to cricket ball and roll out into a big round circle.Dusting on both the sides.
Make long cuts diagonal and vertical lines and the cut pieces should resembles diamond shape.(I have a spoon which can be seen in the picture which a small disc at one end.I always use that spoon to cut the diamond shapes.
Heat oil in a heavy bottom kadai and deep fry the cut diamonds in batches till golden colour.
In the meanwhile make sugar syrup.Let it cook till you get thick syrup.To check if it is done or not,take water in a small plate and add a spoon of the syrup to the water.With your fingers if you can make a ball then the syrup is ready.
Then slowly add the diamonds to the sugar syrup and mix and take them on a plate.Once they are warm try to separate each pieces.

More diwali sweets and savories below :-


Panasa thonalu 
Ribbon Pakoda

Sweets :-

Kadhu ki Kheer 
Bellam kommulu/sweet muruku

Wednesday, October 05, 2011

Kadu Ka Halwa and an entry to indusladies e-book

For the upcoming Diwali on October 26th, 2011, Indusladies is compiling an E-Book called “100 Yummy Diwali SweetRecipes”. We are collecting sweet/dessert recipes from various bloggers to be featured in this E-Book.

This E-book will be made available as a free download to our community's 1.3 Lakh+ members. In addition, they are also be making this E-Book available to our 9000+ Facebook fans and Twitter followers. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!!

We believe this would be a nice way to get the word out about a wonderful blog to the entire membership of IndusLadies!!

Are you a Food Blogger? Or do you have friends who are Food Bloggers? Here's a great news for the Food Bloggers out there who have been blogging for alteast 1 year now...

Those bloggers interested in submitting a recipe for this E-Book...all you need to do is as follows:

1. Send a link from your blog for a sweet /dessert recipe. It should also include the picture of the sweet/dessert. Your recipe, food picture, recipe URL as well as the entire blog URL will get featured in the E-Book.

2. In return, we need you to do two things:

- Now make a blog post in your blog announcing the E-Book compilation by IndusLadies and the recipe you are sending for this E-Book. That way inviting your co-bloggers interested to send in their contribution by Oct 10th,2011.

Any blogger interested can send their entry to partners@indusladies.com by October 8th.

My entry to the e-book is Kadu ka halwa...

Kadu ka halwa is quite quick to make with very less ingredients.My kids and myself love this and when ever i lay hands of fresh kadu(sorakaya) i end up doing this.This recipe i adopted from punjabi recipes.

Kadu/Soorakaya/Bottle gourd (peeled,de-seeded and grated) 2 cups
Almonds/badam 8-10
Milk 1/2 cup
Ghee 1/4 cup
Sugar 1/2 cup (can be increased and decreased based on once taste buds)
Elachi 1 (powdered)


Heat ghee in a non stick pan.Add the grated kadu and saute till kadu is partially cooked.
Now add milk and cook until kadu is tender,which may take around 5-7 minutes.
Add sugar and mix well.Let it cook on slow flame for about 4-5 minutes until the water evaporates.
Sprinkle grated almonds and serve hot.

Tuesday, October 04, 2011

Happy Dussehra

This is my 302nd post.I missed mentioning about my 300th post,its better late then never.Blogging has been a wonderful journey for me,learnt a lot in last 2 years and 8 months.Nearing 2,25000 hits.I thank all my readers and friends and wish all of them a happy Dussehra.

As the candle light flame
Your life may always be happy,
As the mountain high You move without shy,
As sunshine creates morning glory
fragrance fills years as Flory,
All darkness is far away.
As light is on its way.
Wishing U all a very Happy Vijaya Dashami

Tuesday, August 23, 2011

Rice Bhajiya

Its been long i have updated my space.Not getting much time,what ever little time i am getting is spent on Facebook,no doubt Facebook has taken over blogging.This post is to participate in a event at my friend Lubna's blog Kitchen flavours--Joy from Fasting to Feasting-IV

The recipe is a simple recipe which i made in the evening when it was raining here.One can use left over rice too but i cooked rice for this bhajiya and left over rice was had for dinner.And this recipe is from one of my blogger friend hitchwriter who blogs at My attempt to write.Here goes the recipe:-


Cooked rice 1 cup
Onions 2 chopped
Green chillies 2 chopped finely
Capsicum 1 chopped finely
Tomatoe 1 chopped finley
Crud 1 cup
Besan/senaga pindi 1 cup
Semolina/bombay rava 1/4 cup
Red chilly powder 1/2 tsp
Salt to taste
Oil for deep frying
Coriander leaves


Mix all the ingredients except oil with curd and make a dough.Heat oil and make a shape of ur choice and deep fry them in batches.Take them on a kitchen towel and serve hot with chaai...

Wednesday, July 27, 2011

Bagara Baingan

bagara baigan 044


Brinjals small and round shape 6 nos
Onions 2 chopped finely
Tomatoes 2 chopped finely
Green chillies 2 chopped finely
Ginger garlic paste 1 tbsp
Oil 2tbsp
Oil for deep frying
Coriander powder 2tbsp
Turmeric powder 1/2 tsp
Red chilly powder 1 tbsp
Cinnamon 1' pc
Cloves 1
Salt as per taste

For Gravy/koora

Sesame seeds/til/nuvulu 2 tbsp
Cashew nuts 7-8
fresh grated coconut 6 tbsp

Dry roast sesame seeds and cashew nuts.

Make a smooth paste of the above ingredients

For Seasoning/Talimpu

Oil 2 tbsp
Curry leaves few

bagara baigan 046


Wipe dry the brinjals.Make long slits on the brinjal and keeping the green part intact.

Deep fry them until they change colour and take them on a tissue paper.

In a pan take oil,add cinnamon and cloves.Once they splutter,add onions and green chillies.Saute until brown in colour and add tomatoes,coriander powder,turmeric powder and chilly powder.Cook until oil comes out.

Now add ginger garlic paste and saute until the raw smell goes of,which takes about 2-3 minutes.Then add the sesame and coconut paste and saute till oil comes out.

Now add brinjals and mix softly and thoroughly.

Then add 1/2 cup of water bring to boil and reduce the flame till thick gravy forms.

Once it is done take another small pan.Heat oil and add curry leaves to it.When curry leaves starts changing colour,pour it on the brinjal gravy.

Serve hot with briyani or paratha or plain roti.


bagara baigan 040

Thursday, June 30, 2011

Sugandhi Sherbet

Sugandhi sherbet is a herbal drink with many medicinal properties.Sugandhi is prepared from the roots of the sugandhi plant.The juice of sugandhi helps in the purification of blood. It acts as a cooling agent and helps prevent sunstroke and quick recovery from sun strokes.

bagara baigan 005

I first tasted this at my sister's place.My brother inlaw loves this and his mom sends him a bottle of concentrated juice every summer.Last few days back i went to vijaywada along with my sister's family.There i saw each and very street has a vendor selling this sherbert to beat the horrible heat of vijaywada (the temple town of Godess kanaka durga)

One glass of sugandhi is prized at Rs.10/-.When we order a glass,the vendor pours a quarter of the concentrated juice and half time.Then he adds soda and mixes it.It tastes good when drank cold.

The concentrated juice are sold in bottles costing Rs.100/- per bottle.I brought one bottle and we finished it within 15 days.Wished i had taken a snap of the vendor selling this juice.I googled it and got a picture.

This drink is conveniently given in polythane bags to take home to drink in leisure.

Tuesday, June 28, 2011

Berakaya Mamsam (Mutton and Ridge Gourd curry)


Its been a while i posted anything in my blogs.Its quite hectic at home.Kids school re-opened after summer vacation. Initial 1 week went for shopping for the kids school dresses and other things.Then the big job of putting covers on the books.It took almost 3 days for me to complete the task.There are few recipes which are there in my drafts since long and i am not getting time to post them.Today some how took out some time to write a post here and i am completely ignored my general blog.

This is my m-law recipes.She always adds one vegetable to mutton,the most common veggies she uses is tomato,potato,drumstick,brinjal and ridge gourd.I most use potato,tomato and ridge gourd in my mutton curry.


Mutton 500gms
Berakaya/Ridge gourd 2 (skin peeled and choped into pieces
Onions 2 (big)
Bay leaf 2
Red chillies 3
Cinnamon 1
Clove 1
Ginger garlic paste 1tbsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Red chilly powder 1/2 tsp
Salt as per taste
Canola oil 3 tbsp

For masala paste:-

Fresh coconut (grated) 1/2 cup
Khas Khas 1 tsp
Cinnamon 1
Clove 2
Elachi 1

Make a fine paste of the above.


  1. Heat oil,add all the masala and fry till brown in colour.

  2. Add red chillies and onions,saute till onions are brown in colour.

  3. Add mutton pieces,ginger garlic paste,salt,red chilly powder and turmeric powder

  4. Cover and cook till the curry is dry.

  5. Now add the above masala paste and mix thoroughly.

  6. Add coriander powder and cook till the masala coats the pieces and oils comes out.

  7. Now add enough water and pressure cook until the pieces are soft.I prefer cooking in pressure cooker as meat takes time to cook.
  8. Once cool open the pressure cooker and add the berakaya pieces/Ridge gourd pieces and pressure cook again for 2 whistle.Serve hot with rice or roti.

Friday, June 10, 2011


This is the easy muruku one can make.I make this very often and now kids at home and they ask for something or the other to munch.Sometimes i buy murukkus from a store but they wont last for long as the oil they use is not good.Here goes karapusa recipe which calls for very few ingredients.


Rice flour 2 cups
Besan/Senagapindi 2 cups
Ajwain/Vamu 1 tbsp
Butter/Vena 3 tbsp
Red chilli powder 1 tbsp
Salt to taste
Oil for deep frying
Water to make a hard dough

Mix all the ingredients.Add very little water and made a hard dough.

Apply oil to the inner part of the muruku maker.

Take a wide bottom kadai and add oil.

Fill a small quantity of the dough in the muruku maker.

Once the oil is hot,reduce the flame and with the muruku maker press muruku into the kadai in a circular motion.Once down increase the flame.

When the bubbles start reducing,it means the muruku is cooked.Remove the muruku with a long laddle with holes.And drain on a kitchen napkin.

Repeat with the rest of the dough.

Once muruku is cooled store them in a air tight container.

Monday, June 06, 2011

Avakaya/Mango Pickle

As soon as summer sets in people in Andhra wait for the delicious mango pickle.I remember it was a big thing to make the pickle in my grannies house.Morning my granny used to go to market to get mangoes.Actually the preparation starts much before the day actual pickle is made.Red chillies,mustard and fenugreek are sun dried before day.Red chillies and mustard are made into fine powder.Garlic is peeled in the morning on the day the pickle is made.
All my aunties and granny used to mix the pickle .Kids were not allowed in the room where the mixing is done.Then the pickle is stored in the ceramic jar commonly known as Jadi.It is mixed again the next day and my granny used to distribute the pickle to her children.


Mangoes 50
Fenugreek 125gms
Red chilly powder 1/2 kg
Salt 1/2kg
Mustard powder 1/2 kg
Turmeric powder 3 tsp
Garlic 1/4 kg
Oil 1 1/2 kg
The manoges are throughly washed and are to be wiped dry.Then cut into pieces according to ones choice.Some cut the pieces with the seed and some don't.

Mustard are to be sun dried and grounded into fine powder.

Fenugreek has to be slightly roasted and grounded into fine powder.

Garlic has to be peeled.

Now mix all the ingredients with a dry spoon.Store it in a air tight container preferably a jabi.After three days mix throughly and can be eaten.

I love the garlic pieces more than the mango pieces maybe i am weired but i love the soft texture of garlic when soaked in the pickel,yummmmyyyyyy.......

Saturday, June 04, 2011

Mango Murabba in Microwave

Its been a while i posted in my blog.Its summer holidays for kids and whole day goes with them and hardly find time to blog.The time i get is usually spent in Facebook.This recipe i learnt if from my classmate who used to get this to college during summers.This is similar to jam but a hotter version of it.This time i did this in microwave and came out quite well.Here goes my friends recipe

Raw Mangoes 3 skin peeled and grated
Sugar 2 cups
Elachi/cardamom 1/2 tsp
Cinnamon 1/2 tsp
Cloves powder 1/2 tsp
Ghee 2 tbsp

In a microwave safe bowl take sugar and add 1/2 cup water.Microwave high for 1 minute

Then add grated mango and microwave for another 3 minutes.

Now add all the powders and ghee.Mix well.

Microwave high again for 3-4 minutes.

Mango murabba is ready in 8 minutes,isn't it easy to make it in microwave.

Spread to on bread or have with hot rotis.....

Saturday, May 14, 2011

Biyyam Vadiyalu


Vadiyalu is a type of fitters which are prepared in the summer and eaten the whole year until the next summer comes.They are many types of vadiyalu which are cooked and dried under
the sun.I never made vadiyalu myself,when i was with my mom she used to make the batter early in the morning and we all used to put vadiyalu on our terace.Usually the hot batter in taken by hand or a spoon and are kept on a wet cloth to dry.In the evening my mom used to bring them and used to peel the vadiyalu from the cloth and again they are dried for another two days not necessarliy on the terace.And these can be stored for more than year and can be fried when ever required. After getting married my mom sends me vadiyalu without fail.These vadiyalu mom made few days back.


Raw rice soaked overnight 2 cups
Salt as per taste
Cumin 1 tbsp
Green chillies crushed 5


Grind the raw rice into smooth batter similar to dosa batter.

Boil 3 cups of water.Add salt,cumin seeds and green chillies to the boiling water.

Then slowly add the batter stirring continuously.Let it cook for 5 minutes and the batter becomes very thick.

Take a cloth, spread it on the floor and sprinkle water.

Wet your hands and put vadiyalu on the cloth preferably a cotton saree.

Let it dry for a one day.Bring it back in the evening and remove vadiyalu from the cloth.

Again dry it for another 3-4 days and store in a air tight container.

Deep fry when required.

Monday, May 09, 2011

Mixed Vegetable Stir Fry

I was first introduced to the veg stir fry by a wonderful blogger chatter box who blogs here.I loved the colour and the veggies in it.She gave few web address in her post,i scaned through those sites and did veg stir fries.To suite our taste buds i made few changes.Here goes my recipe


Carrot 2
Corn 1/4 cup
Capsicum 2
Cabbage a small pc
French beans 5-6
Red chillies 3
Garlic chopped 3
Soy sauce 1 tsp
Salt as per taste
Oil 2 tbsp


Make a rough paste of red chillies and garlic.

Take a pan when hot add oil.Add red chillies and garlic paste.Saute for a while.

Then add all the veggies and stir fry on high flame until the veggies are soft.

Now add soya sauce and fry for few more minutes.Now the veggies are soft enough to be eaten.

Serve hot with rice or like us eat them just like that without any accompaniment

Sunday, May 08, 2011

Potato and Drumstick Curry


Drumstick 3 chopped into long pcs
Potatoes 2 cubed
Tomatoes 1 chopped
Onions 1 chopped
Green chillies 2 silted
Ginger garlic paste 1tbsp
Grated coconut 3 tbsp
Coriander powder 1 tbsp
Red chilly powder 1tsp
Turmeric powder 1tsp
Salt as per taste
Oil 2 tbsp

Take oil in a pressure cooker.When hot add onions and green chillies.Fry till onions turn into light brown colour.

Add potatoes and drumsticks.

Add ginger garlic paste,coriander powder,salt,red chilly powder and turmeric powder.Mix well.

Let it cook for minute.Add tomatoes and let it cook for another 3-4 minutes covered.

Lastly add grated coconut and water.Pressure cook for 2 whistle.

Serve hot with rice.

Friday, May 06, 2011

Simple Bread Sandwich

This sandwich is a street food here in Hyderabad and husband loves it.I was introduced to this sandwich by him,he brought it from a place where we used to eat when he was a kid,we all loved it.So this is my first attempt and it was good but not tasted like what he had brought.


Bread (white or brown) 6 slices
Tomatoes 2 sliced
Cucumber 1 peeled and sliced
Green chutney to spread on the slices
Onions finely chopped 2

How to make?

Green chutney

Mint leaves 2 cups

Coriander leaves 1 cup

Amchur powder 2 tbsp

Green chillies 3-4

Cumin seeds roasted 1 tbsp

Grind all the above ingredients for green chutney.Green chutney can be stored for long in fridge

Remove the sides of the bread.

Spread green chutney on a slice of bread.Then spread tomatoes and cucumber on top of each other.

Close it another slice of bread.On top of bread spread finely chopped onions and spread sev.

Eat immediately or else sev becomes soft.

Wednesday, May 04, 2011

Eggless Mini Samolina Cake/Sooji Cake


This recipe i adapted from Red chillies and did very few changes.


Samolina/Suji/Bombay rava 1 cup
Milk 1/2 cup
Baking powder 1 tsp
Soda bicarbonate 1/2 tsp
Butter 1/4th cup
Sugar 1/3rd cup
Salt a pinch
Raisins few
Almonds grated 4
Icing sugar 2 tbsp


Mix all the dry ingredients.

Slowly add butter and milk.Mix thoroughly.

Add a tablespoon of plain flour to raisins and mix thoroughly.This stops the raisins in settling down when the cake is baked.

Add raisins to the batter and mix well.

Brush the cake pans with butter and sprinkle plain flour.Now pour the batter into the pans and grate almonds on top of it.

Bake in a preheated Microwave oven at 180 degrees for 40-50 minutes or until the sewer when inserted comes out clean.

Once cool sprinkle the icing.

This cake i made it into mini cause i wanted to give two cakes to both my daughters,they liked it a lot,not the cake but the individual cake.

Sunday, May 01, 2011

Egg Manchurian


Egg boiled 4
Plain flour 1 cup
Ginger garlic paste 1 tsp
Pepper powder 1 tsp
Salt as per taste
Oil for deep frying

Slice eggs lengthwise.Make thick batter with plain flour,ginger garli
c paste,pepper powder and salt.Carefully dip each egg slice into the batter and deep fry them in batches.

Drain them on a tissue and keep aside.

For Manchurian sauce

Capsicum 1 cut into rings
Spring onions few chopped finely
Cabbage a small pc,chopped into thin long pcs
Curry leaves few
Green chillies 3 chopped finely
Ginger 1'' pcs chopped finely
Garlic 3 chopped finely
Soya sauce 1tbsp
Ajinamoto 1/4 tsp
Salt as per taste

Take oil in a frying pan.When hot add ginger,garlic,curry leaves and green chillies.Saute them on a high flame for 2-3 minutes.

Then add capsicum and cabbage.Saute them on a high flame as well.

Add ajinamoto and soya sauce.Saute for few more minutes.

Then add 2 tbsp of water.When the water starts boiling add the fried egg pieces.

Again saute on a high flame until the egg pieces are dry.Switch of the flame and add spring onions.

Mix well and serve hot

Friday, April 29, 2011

Green Chillies Chutney


My granny used to make this to eat it with vadas(garelu) and it is my mom's favourite chutney.



Green chillies fresh 10
Tamarind small pc
Ginger 1/2' pc
Salt as per taste


Grind all the above ingredients preferably in a stone mortar with pestel.Serve with Vadas(garelu)

Wednesday, April 27, 2011

Uppu Mirapakaya (Curd Chillies)

This is in continuation with my earlier post about the things which we do in summer and which is stored for a year and used through out the year.One such food is uppu mirapakaya/Majiga mirapakaya/curd chillies.It is a lengthy process but worth preparing it.It goes very well with hot rice and dal.And i love to eat with curd rice.Once again i didn't do this,my mom did for me.


Big green chillies 100gms
Butter milk 5 cups
Sun (yes you need bright hot sun for the chillies to dry)

Fresh green chillies

Slit the green chillies
Green chillies soaked in the buttermilk
Green chillies soaked for 24hours (they change colour)
Dry them in the hot sun on a cloth or on a plastic paper.It is best on the cloth because we share our terrace i had to opt for plastic paper as the cloth leaves mark on the terrace.
Evening get them back.And again dry them for another day on the plastic sheet.
Dry them in a similar way for another 2 days and they become crispy.

Store in a air tight container.

Deep fry them and serve it with hot rice and sambar.