Daily Meals

Happy Srirama Navami!

2009-04-04T22:29:00.010+08:00

Pala Kova And Kalakand

To make Pala Kova and kalakand:

Boil I liter fresh full cream milk in a heavy bottomed vessel or deep nonstick pan on a medium flame…Keep stirring…

Once the milk gets thicker, lower the flame…

The milk starts changing in colour and turns light brown and gets more thicker…

Keep stirring…

Now the milk gets more thicker…If you want to make pala kova, at this point, add 1/2 cup of sugar, 1 teaspoon of ghee and a pinch of cardamom powder to it…Heat it on a low flame until the sugar dissolves with continuous stirring. Once it gets thicker, turn off the stove. Alllow it to cool and make it into small thick circles…Palakova is ready now…

Transfer it into a cup…From one liter milk after boiling almost two hours with continuous stirring, you will get this cup of fresh kova…

Palakova

Kalakand

What you need:

Kova-1 cup
Sugar-1/2 cup
Ghee-1teaspoon
Cardamom powder-a pinch

How to make:

Take one teaspoon of ghee into a microwave safe bowl and add the kova and sugar to it. Heat it for two minutes and turn off the oven. Mix it well and add the cardamom powder and heat it for 1-2 minutes until it turns light brown in colour…Now transfer it onto a greased plate. Once it cools down, serve it…

Sanagapappu Kura (Chana Dal Curry)

2009-04-01T23:10:00.004+08:00

It’s one of our favourite curries. Whenever we visit my mother’s place, my mother makes this for us atleast once before we came back.

What you need:

Pachi sanaga pappu or gram dal or chana dal-1 cup
Onions-2 large sized
Ginger garlic paste-1 teaspoon
Coreander leaves-a few
Green chillies-4
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon
Chilli powder-1/4 teaspoon
Fresh grated coconut powder-2 tablespoons (Optional)
Garam masala powder-1 teaspoon
Oil-2 tablespoons

For seasoning: 1 teaspoon of mustard, 1 red chilli (optional), cumin seeds and 1 teaspoon urad dal…

How to make:

Rinse and soak the gram dal for half an hour. Chop the onions and green chillies into thin slices. Heat the oil in a pan and add the seasoning ingredients. Fry them for a few seconds and add the chopped onions and green chillies. Fry them until they turn light brown in colour and add ginger garlic paste. Drain out the water from the dal and add it to the pan. Stir well and add the turmeric powder, chilli powder and salt. Add two cups of water to it and cook it for 8-10 minutes on a medium flame. Cook until the dal becomes a bit soft and make sure that it is not over cooked. Now add the grated coconut powder and garam masala powder to it and lower the flame. Cook it for 2-3 minutes on a low flame. Add the chopped coriander and turn off the stove. Serve it with hot rice or poories…

Note: Add only a little bit of chilli powder since we are already adding green chillies.

Happy Ugadi And Kova Kajjikayalu

2009-03-27T22:16:00.003+08:00

What you need:

For covering:
Kova or khoya-1 cup
Sugar-1/4 cup
Ghee-1 tablespoon

Heat the ghee in a pan and add the koya and sugar. Stir it on a low flame until it thickens. Turn off the stove and allow it to cool.

For filling:
Fresh coconut powder-1 cup
Sugar-1/2 cup
Cardamom powder-1 teaspoon

Boil the sugar and ½ cup of water in a pan and make one string syrup. Now add the coconut powder and stir it on a medium flame. Once the mixture is thick enough to be made into balls, turn off the stove.

How to make:

Mix the kova into a dough and divide it into small balls and pat them into small circles. Now divide the coconut filling into small balls and put each one of them in a circle and join the ends. Delicious cute kova kajjikayalu are now ready…

Vankaya Pachadi (Brinjal Chutney)

2009-03-23T23:13:00.003+08:00

My mother in law makes yummy chutneys with fresh vegetables…One of the popular one amongst them is Vankaya Pachadi...Here goes her recipe…

What you need:

Brinjals- 3
Green chillies-5
Tamarind- a small berry sized
Curry leaves- a few
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon
Coriander seeds-1 teaspoon
Garlic-2 cloves
Oil-2 tablespoons

For seasoning: 1 teaspoon of mustard and cumin seeds, 2-3 dry chilli pieces and a few curry leaves…

How to make:

Wash and cut the brinjals into small pieces and put them in salted water to prevent the changing of colour. Heat one tablespoon of oil in a pan and add the green chillies, a few curry leaves, coriander seeds, tamarind, turmeric powder and garlic. Fry them for two minutes on a medium flame. Leave them to cool and in the same pan add the brinjal pieces. Fry them until they become soft and allow them to cool. Grind the fried ingredients except the brinjal pieces into a fine paste. Now add the brinjal pieces and salt and grind it into a coarse paste. (Add the brinjal pieces in the end because they should not be grinded into a paste). Heat the oil in the same pan. Now add the dry chillies, mustard and cumin seeds and curry leaves. Once they turn brown in colour, add the ground chutney to it. Mix every thing well and turn off the stove. Serve it with hot rice or chapathis…

Prawns Curry (Royyala Kura)

2009-03-18T22:28:00.005+08:00

What you need:

Prawns-10-12
Tamarind pulp-3 tablespoons
Lime juice-2 tablespoons
Chopped fresh coriander leaves-a few
Oil-3 tablespoons

For grinding:

Chopped onions-2
Green chillies-2
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Coriander seeds-1 teaspoon
Sesame seeds-1 tablespoon
Ginger-a small piece
Garlic-2 cloves
Salt-1 tablespoon
Cloves-2
Cinnamon-a small piece
Cardamom-1

How to make:

Remove the shells the prawns and rinse them with water three times. Later add the lime juice, a pinch of turmeric powder and salt and keep them aside. Now heat the oil in a pan and add the ground paste. Saute it until the oil comes out from it and add the prawns after sqeezing out the water from them. Fry them on a medium flame for 3-4 minutes. Now add the tamarind pulp and 1 cup of water. Lower the flame and cook it for 6-8 minutes until the gravy becomes thick and the oil separates from it. Now add the chopped coriander and turn off the stove. Serve it with bagara rice or chapathis…

Note: Lime juice helps to lessen the smell of prawns. We have to use a little bit more oil for non vegetarian dishes.

Kajjikayalu

2009-03-12T20:17:00.005+08:00

This is my submission for the event-"Let's go nuts-March with Yummy - Almonds" hosted by JZ of http://dessertpro.blogspot.com/2009/03/lets-go-nuts-with-almonds.html

What you need:

For making dough:
Maida or plain flour-2 cups
Sugar-1 teaspoon
Salt-a pinch
Sooji-1 tablespoon
Ghee-2 tablespoons

Mix above ingredients in a big bowl and make it into a stiff dough and leave it for half an hour.

For filling:
Almonds-1/2 cup

Cashew nuts-1/2 cup
Sugar-3/4 cup
Cardamom powder-1 teaspoon

Transfer all the ingredients into a mixer jar and make into a powder.

Oil for deep fry

How to make:

Divide the dough into lemon sized balls and roll them into thin poories (circlular shapes). Take the kajjikayalu mould and apply some oil in it and put a poori inside it. Fill one side of the poori with one tablespoon of the filling and close the poori. Join the two edges inside with wet fingers. Now close the mould and press it. Open the mould and take out the kajjikaya carefully. Do the same with the rest of the poories and heat the oil in a frying pan. Deep fry them in batches on a low flame until they turn golden brown in colour. Allow them to cool and store them in an air tight container. They will keep for 4-5 days…

Vankaya Bagara (Brinjal Bagara)

2009-03-10T15:09:00.006+08:00

I have tried this recipe from the book ‘Kantamani Vantakalu’. It was amazing…I only replaced the poppy seeds with cashew nuts because I could not get poppy seeds...

No wonder, it was the favorite curry of Tenali Ramalinga who was a famous poet during Sri Krishna Devaraya's time…

What you need:

The first thing you need to make this curry is PATIENCE…

Small tender purple coloured brinjals-7
Chopped fresh coriander-a few
Curry leaves-a few
Tamarind pulp-2 tablespoons
Oil-4 tablespoons

For grinding:
Roasted ground nuts or peanuts-3 tablespoons
Cashew nuts-5
Coriander seeds-1 tablespoon
Grated coconut-1 tablespooncinnamon-a small piece
Cloves-4
Cardamom-2
Ginger-a small piece
Garlic cloves-3
Onions-2
Green chillies-3
Red chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon

How to make:

Grind all the above ingredients into a fine paste. Wash and make two longitudinal slits in the brinjals. Do not cut them completely. Fill them with the ground paste and heat the oil in a pan. Add the brinjals and the remaining paste. Cook them on a low flame to make sure that they do not open. Cook until the brinjals change in colour and become soft. Now add the tamarind pulp, curry leaves and 1 cup of water. Cook them for 5-6 minutes on a low flame after covering them with a lid and stir at intervals. Once the oil separates from the gravy, add the chopped coriander leaves. Stir it well and turn off the stove after the gravy gets the desired thickness. Serve it with jeera rice or plain rice or chapathis…

Note: After slitting the brinjals, check inside to make sure that they have not gone bad...

Bobbatlu (Bhakshalu) and Awards

2009-03-06T17:32:00.014+08:00

Our blogger friend, Nithya Praveen of http://aromasfrommykitchen.blogspot.com/ has passed me these awards...Thank you Nithya:) And I am passing these awards to all my blogger friends...

What you need:

For making dough:
Maida or plain flour-2 cups
Sugar-1 teaspoon
Salt-a pinch
Turmeric powder-1/4 teaspoon
Ghee-2 tablespoons

Mix above ingredients in a big bowl and make it into a soft dough. Pour 1-2 tablespoons ghee on it and keep it aside for half an hour.

For sweet stuffing:
Gram dal or chana dal-1 cup
Grated jaggery-1/2 cup
Cardamom powder-1 teaspoon

Cook the gram dal until it becomes a bit soft and drain the water. Transfer it into a mixer jar after it cools down and add the grated jaggery and cardamom powder to it. Grind it into a paste without using any water.

How to make:

Divide the dough into lemon sized balls and pat them into circular shapes on a plastic sheet. Take a small ball of sweet stuffing and put it inside the circular patted dough. Carefully wrap the stuffing with the patted dough. Pat it again into a bigger circle using oil. Heat a pan and roast the circles on both sides using 1 tablespoon of oil. After removing them from the pan, spread them out separately (do not keep them on a pile when they are hot). Once they cool down, store them in a container. They will keep 2-3 days. Before eating add one teaspoon of melted ghee on them…

Capsicum And Tomato Chutney

2009-03-03T22:30:00.004+08:00

What you need:

Large green Capsicum-1
Medium sized red tomatoes-2
Green chillies-4
Fresh chopped coriander
Gram dal or chana dal-1 tablespoon
Cumin seeds-1 teaspoon
Turmeric powder-a pinch
Tamarind pulp-1 teaspoon
Sugar-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons

For seasoning: 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and 1 teaspoon black gram dal (splitted urad dal).

How to make:

Wash and slice the capsicum and tomatoes into cubes. Heat 1 tablespoon of oil in a pan and add the capsicum, cut green chillies and sugar. Fry them for two minutes on a medium flame and add the cumin seeds and channa dal. Fry them for one more minute and transfer them into a bowl. Now in the same pan, add the tomato cubes and tamarind and cook it for two minutes. Allow it to cool and grind all the fried ingredients into a paste. Add fresh coriander and grind it for 1-2 seconds. Heat the remaining 1 tablespoon of oil in the pan and add the mustard seeds, cumin seeds and black gram dal and once they start spluttering, add the ground paste to it. Lower the flame and cook it for one to two minutes. Turn off the stove and serve it with dosa or hot rice.

Vegetable Cutlets

2009-02-27T15:04:00.006+08:00

Hello all! My recipe 'Curry Leaves Chutney' has been shortlisted by Ramya of http://maneadige.blogspot.com/2009/02/chutneydip-mania-round-up.html

Please do vote for me:)

This is my submission for the event MLLA8 hosted by Susan of http://thewellseasonedcook.blogspot.com/2009/02/announcing-my-legume-love-affair-eighth.html

What you need:

Potatoes-2
Crushed paneer-1/4 cup
Fresh peas-1/4 cup
Chopped coriander-1 tablespoon
Chopped mint leaves-1 tablespoon
Shajeera-1 tesdpoon
Wheet flour or maida (all purpose flour)-1cup
Red chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon
Oil-1/2 cup

How to make:

Wash and peel the skin of the potatoes and cut them into small cubes. Add the potato cubes and fresh peas into a vessel and boil them with sufficient water until they become soft. Drain excess water from it and mash them into a paste. Now add the paneer, chilli powder, turmeric powder, shajeera, chopped mint and coriander to it and make into a tough dough. If the mixture is loose add a little bit of wheat or all purpose flour to it. Now pat them into oval shapes and coat them with flour. Heat the pan and add 1 tablespoon of oil and fry the cutlets on both sides until they turn brown in colour. Serve them hot with any sauce or chutney…

Chikkudukaya Vepudu

2009-02-24T22:26:00.004+08:00

Indian Broad Beans Stir Fry

What you need:

Chikkudukayalu or Indian broad beans-250 grams
Curry leaves-a few
Chopped fresh coriander leaves-a few
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Sambar powder-1 tablespoon
Salt-1 tablespoon
Oil-2 tablespoons

How to make:

Wash and tear the beans into small pieces using your hands. Heat the oil in a heavy bottomed vessel or pan and add the curry leaves and beans. Fry them for two minutes on a medium flame and add ½ cup of water to it and cover it with a lid. Cook it for 3-4 minutes and open the lid. Now add the chilli powder, turmeric powder, sambar powder and salt to it and fry it for three to four minutes. Lower the flame and add the chopped coriander. Fry it for two more minutes and turn off the stove. Serve it with hot rice and rasam…

Sago Muruku (Saggubiyyam Janthikalu)

2009-02-19T11:23:00.005+08:00

I have tried one more muruku from the book, Kantamani Vantakalu...Sago Muruku...another crispy and tasty muruku...

What you need:

Rice flour-2 cups
Finely powdered sago -1 cup
Ajwain-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-a pinch
Salt-1 teaspoon
Sesame seeds-1 tablespoon
Hot oil or ghee-2 tablespoons
Oil for deep fry

How to make:

Grind sago into a fine powder (In my mixer I couldn’t make a fine powder). Take a mixing bowl and add all the ingredients and make a dough. Heat the oil and press the muruku into the oil by using a muruku press. According to the writer, use star shaped plate which takes a longer time to fry. Fry them until they turn brown in colour on both sides. Transfer them onto a paper towel and store them in an air tight container…

Cauliflower And Egg Curry

2009-02-16T10:07:00.003+08:00

This is one of our favorite curries. In Vijayawada, my neighbour used to make this curry. For kids who don’t like cauliflower, you can try this recipe…they will love it…

What you need:

Cauliflower florets-1 bowl
Eggs-4
Onions-2
Green chillies-3
Ginger and garlic paste-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Garam masala-1 teaspoon
Fresh coreander leaves-optional
Salt-1 tablespoon
Oil-2 tablespoons

How to make:

Wash and keep the cauliflower florets aside. Cut the onions and chillies into thin lengthwise slices. Heat the oil in a pan or vessel and add the chopped onions, green chillies and ginger garlic paste. Fry them until they become soft and add the cauliflower florets. Cook them for three minutes on a medium flame. Now break the eggs and pour the contents onto the florets. Lower the flame and leave it for two minutes. Now add the turmeric powder, chilli powder and salt and stir carefully. Cook it for 3-4 minutes after covering it with a lid. Add garam masala powder. Serve it with hot rice or poories…

Curry Leaves Chutney

2009-02-14T14:07:00.014+08:00

Happy Valentine's Day!

Can you guess what these hearts are made of???

Karivepaku pachadi (Curry Leaves Chutney)

Curry leaves have very important place in Indian cuisine especially South Indian cousine…The leaves are highly valued as seasoning in South Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time; however, this can result in a loss of their flavour. They are also available dried, though the aroma is much inferior.
The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. Their properties include much value as an antidiabetic[2], antioxidant[3], antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. For more details, please visit the following site…
http://en.wikipedia.org/wiki/Curry_Tree

This is my submission for the event Chutney Mela hosted by Ramya of http://maneadige.blogspot.com/2009/01/inviting-entries-for-mania-event-here.html

What you need:

Fresh curry leaves-a bowlful
Red dry chillies-5
Cumin seeds-1 teaspoon
Turmeric powder-a pinch
Salt-1 tablespoon
Grated jaggery-1 tablespoon
Garlic-2 cloves
Tamarind pulp-2 tablespoons
Oil-3 tablespoons

For seasoning: 1 teaspoon mustard seeds, 4-6 fenugreek seeds, 2 cloves of garlic, 2-3 dry chilli pieces and a few curry leaves…

How to make:

Wash and dry the curry leaves for 15 minutes in front of a fan. Heat the oil in a pan and add the red chillies, cumin seeds, 2 garlic cloves and a pinch of turmeric powder. Fry them until they turn light brown in colur and transfer them into a bowl. Now add the curry leaves and fry them for 1-2 minutes on a low flame. Now turn off the stove. Transfer all the fried ingredients into a mixer jar and add the jaggery, tamarind pulp and salt. Grind them into a paste using a little water if necessary. Heat the oil in the pan and add dry chilli pieces, garlic, mustard seeds and curry leaves one by one. Fry them until they turn brown in colour and add the ground paste to it. Lower the flame and cook it until the oil separates from the chutney. Turn off the stove and store it into a dry bottle, once it cools down…It keeps for two weeks, if we take proper care, such as not using a wet spoon…It goes well with hot rice, chapathis or dosas...

Sesame Burfi

2009-02-12T21:49:00.003+08:00

Sesame seeds are rich in manganese, copper, and calcium (90 mg per tablespoon[5] for unhulled seeds, 10 mg for hulled), and contain vitamin B1 (thiamine) and vitamin E (tocopherol).[6] They contain lignans, including unique content of sesamin, which are phytoestrogens with antioxidant and anti-cancer properties. Among edible oils from six plants, sesame oil had the highest antioxidant content[7]. Sesame seeds also contain phytosterols associated with reduced levels of blood cholesterol, but do not contain caffeine. The nutrients of sesame seeds are better absorbed if they are ground or pulverized before consumption. For more details, please visit the following site:
http://en.wikipedia.org/wiki/Sesame

What you need:

White sesame seeds-1 cup
Sugar-1 and 1/2 cups
Khoya-1/2 cup
Cardamom powder-a pinch

How to make:

Grind the sesame seeds into a powder and keep it aside. Make one string sugar syrup in a heavy bottomed vessel and add the khoya. Stir it well and add the ground sesame powder. Stir the mixture on a medium flame until it becomes thick and separates from the sides. Add the cardomam powder and mix it well. Transfer it onto a greased plate and cut it into desired shapes while it is still warm. After they cool down, store them in a container.

Note: Khoya gives a nice taste to the burfi, we won't be able to taste the rawness of the sesame seeds.

Potato Muruku

2009-02-05T16:49:00.008+08:00

I tried this recipe for the very first time and it came out really well. I saw this recipe in a Telugu cook book-Kantamani Vantakalu written by J. Kantamani. I made some changes to the original recipe. I added sesame seeds instead of poppy seeds and added a pinch of turmeric powder.

What you need:

Rice flour-2 cups
Mashed potato-1 cup
Cumin seeds-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-a pinch
Salt-1 teaspoon
Sesame seeds-1 tablespoon
Hot oil-1 tablespoon
Oil for deep fry

How to make:

Boil and peel off the skin of the potatoes. Mash them and keep them aside. Make sure that all the skin has been removed. Take a mixing bowl and add all the ingredients and make a dough. Heat the oil and press the muruku into the oil by using a muruku press. Fry them on a medium flame until they turn brown in colour on both sides. Transfer them onto a paper towel and store them in an air tight container…

Thotakura (Amaranth Leaves Curry)

2009-02-02T20:50:00.003+08:00

What you need:

Fresh amaranth leaves or thotakura-1 bunch
Tomato-1
Onions-2
Green chillies-3
Garlic cloves-3
Red chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons

For seasoning: Pieces of dry chilli-4, curry leaves-a few, urad dal-1 teaspoon, mustard seeds-1 teaspoon and cumin seeds-1 teaspoon.

How to make:

Wash and chop the leaves and keep them aside. Cut the onions, tomato and chillies into small slices. Heat the oil in heavy bottomed vessel and add the seasoning ingredients. Once they start to splutter, add the chopped onions and green chillies. Fry them until they become soft and add the tomato slices. Fry them on a medium flame until the tomato slices soften and add the chopped amaranthus leaves and cook for three minutes. Now add the turmeric powder, chilli powder and salt. Cook for 3-4 minutes and add the crushed garlic. Cook it until the oil comes out from the sides. Serve it with plain rice or chapathis…

Cauliflower Koorma

2009-01-30T21:35:00.001+08:00

What you need:

Cauliflower florets-1 bowl
Cubed carrots-a few
Tomato-1
Chopped onions-2
Green chillies-4
Chopped fresh coriander leaves-a few
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Coriander seeds-1 teaspoon
Cumin seeds-1 teaspoon
Sesame seeds-1 tablespoon
Ginger-a small piece
Garlic-2 cloves
Salt-1 tablespoon
Ghee-1 tablespoon
Oil-1 tablespoon

How to make:

Wash and keep the cauliflower florets and carrot cubes aside. Grind the cut tomato, onions, green chillies, ginger, garlic, coriander seeds, cumin seeds, turmeric powder, chilli powder, salt and sesame seeds into a paste. Heat ghee and oil in a heavy bottomed vessel and fry the ground paste on a medium flame until it turns light brown in colour. Now add the cauliflower florets and carrot cubes. Add a cup of water and cook it till the gravy becomes thick. Turn off the stove and garnish it with chopped coriander leaves. Serve it with jeera rice or chapathis…

Microwave Oven Made Paneer Halwa

2009-01-26T16:56:00.007+08:00

Happy Republic Day and Chinese New Year!

This is my submission for the event-Microwave Easy Cooking hosted by Rajeswari of http://rakskitchen.blogspot.com/2008/12/announcing-microwave-easy-cooking-event.html

What you need:

Paneer-1 cup
Grated carrtot-2 cups
Frozen peas-1 cup
Milk-1/2 cup
Sugar-2 tablespoons
Dates-2
Cardamom powder-a pinch
Ghee-2 tablespoons

How to make:

Keep the paneer in microwave oven for two minutes and soak it in cold water for two minutes. Drain the water, mash it up and keep it side. Wash the frozen peas and grind them into a coarse paste. Cut the dates into slices. Take a microwave safe bowl or cookware and add 1 tablespoon of ghee and grated carrot. Put it in the oven for two minutes and turn off the oven. Stir it well and add the peas paste and keep it in the oven for two minutes. Take it out and stir the mixture well. Add milk and sugar to it and put in the oven for another two minutes. Take it out and stir it well. Now add the remaining ghee and paneer to it and put it in the oven for two more minutes. Take it out and add the cardamom powder and mix it well. Put it in the oven for two more minutes. Turn off the oven and stir the mixture well. Transfer it into a serving plate and garnish it with slices of dates.

Tomato Pappu (Tomato Dal)

2009-01-21T09:38:00.007+08:00

What you need:

Kandi pappu or toor dal-2 cups
Tomatoes (medium sized)-4
Green chillies-4
Fresh coriander leaves-a few
Tamarind-small berry sized
Turmeric powder-a pinch
Red chilli powder-1 teaspoon
Salt-1 tablespoon

For seasoning:

Oil-1 tablespoon, ghee-1 tablespoon, red dry chillies pieces-4, curry leaves-a few, mustard seeds-1 teaspoon, cumin seeds-1 teaspoon and urad dal-1 teaspoon.

How to make:

Wash and cut the tomatoes and green chillies into small slices. Boil the toor dal along with the tomatoes and green chillies in pressure coocker. Open the lid and add tamarind, turmeric powder, chilli powder, salt, coriander leaves and boil it for 2-3 minutes on a medium flame. Heat the oil and ghee in a pan and add the dry chillies, mustard seeds, cumin seeds, urad dal and curry leaves one by one by and fry them a little while. Now add the cooked dal to this and cook it for two minutes on a low flame. Turn off the stove and serve it with plain rice or with chapathis…

Aratikaya Bajji (Spicy Plantain Fritters)

2009-01-18T21:14:00.004+08:00

This is my submission for the event Sunday Snacks- Hot n Spicy…hosted by http://pallavi-foodblog.blogspot.com/2008/12/event-sunday-snacks-hot-n-spicy-update.html

What you need:

Plantain-1
Gram flour or besan-2 cups
Ajwain-1 teaspoon
Chilli powder-1 teaspoon
Turmeric powder-a pinch
Salt-1 teaspoon
Hot oil-2 tablespoons
Oil for deep fry

How to make:
Peel off the banana and cut it into thin circles. Soak them in salt water for 10 minutes. Sieve the besan in a mixing bowl and add crushed ajwain, chilli powder, salt and hot oil. Mix it with sufficient water into a pancake batter consistency and leave it for 5 minutes. Heat the oil in a wok and dip the banana slices into the batter one by one and drop them into the oil carefully. Fry them until they turn golden yellow in colour. Drain them on a paper towel and serve them hot with sauce...

Bendakaya Vepudu

2009-01-16T18:38:00.007+08:00

Lady Finger Stir Fry

What you need:

Lady fingers-15
Oil-2 tablespoons

For Powder:

Turmeric powder-1 teaspoon
Red chilli powder-1 tablespoon
Salt-1 tablespoon
Coriander seeds-1 tablespoon
Cumin seeds-1 tablespoon
Sesame seeds-1 tablespoon

How to make:

Wash and wipe the lady fingers with a dry towel. Cut them into small slices. Transfer all the above ingredients for powder into a mixer jar and make them into a powder. Heat the oil in a pan and add the lady finger slices. Fry them on a medium flame for 5-6 minutes and add the powder. Lower the flame and fry them for 3-4 minutes. Serve it with hot rice and any rasam or smabar…We had it with majjiga pulusu…

Paramannam (pongal), bure, gare, plain rice, majjiga pulusu, bendakaya vepudu and saggubiyyam (sabudana) papad...

Happy Sankranthi and Mokkajonna Burelu

2009-01-13T17:19:00.010+08:00

Sweet Corn Fritters

This is my submission for the event-FIC January-Yellow, hosted by Sunshinemom of http://tumyumtreats.blogspot.com/2009/01/announcing-food-in-colors-january-2009.html and for the event-FF Makar Sankranthi hosted by http://indiankhanna.blogspot.com/2009/01/festive-food-makar-sankranti.html

What you need:

Corn kernels-3 cups (fresh or frozen)
Grated jaggery-3/4 cup
Cardamoms-4
Maida-1 cup (optional)
Oil-for deep fry

How to make:

Grind the corn kernels, jaggery and cardamoms into a thick batter by sprinkling some water if needed. Add maida if the batter becomes too watery. Divide the batter into lemon sized balls and pat them into small circles on a plastic cover or aluminium foil or a wet towel. Heat the oil in a wok and drop 4-5 circles into the oil. Fry them in batches on low flame until they turn golden yellow in colour. Drain them on a paper towel and store them in a container after they cool down. These burelu will keep for two days if wet hands are not used.

Banana Ice-cream Shake

2009-01-11T22:21:00.004+08:00

Thi is my submission for the event-Cooking For Kids hosted by Sharmi of http://neivedyam.blogspot.com/2008/12/announcing-cooking-for-kids-event.html

This is one of the simplest and most delicious recipes. I ususally make this shake using bananas, milk, sugar and dry nuts like cashews or almonds. One day, I was reading a book, when my son came up to me and gave me a glass of banana shake. I drank it and was surprised…because it tasted better than the one I regularly made…I asked my son how he made it. Here is my son’s recipe…

What you need:

Ripe bananas-2
Vanila ice-cream-2 scoops
Milk-200 ml

How to make:

Blend the bananas, ice-cream and milk for 2-3 minutes in a mixer. Pour it into serving glasses and drink immediately…otherwise the banana shake will turn brownish-black in colour…

Happy New Year and Saggubiyyam Payasam

2008-12-31T20:18:00.007+08:00

Wish you all a happy and prosperous new year 2009!

Sabudana Kheer

What you need:

Sago or sabudana or saggubiyyam-1/2 cup
Milk-3 cups
Sugar-1/2 cup
Cashew nuts-4 broken into pieces
Almonds-4 (broken)
Cardomam powder-a pinch
Ghee 1 tablespoon

How to make:

Wash and soak the sago in a bowl(I have used small sized sago). Heat 1 of teaspoon ghee in a pan and fry the broken cashew nuts till they turn brown in colour. Keep them aside. Boil the milk and add sago and the remaining ghee. Cook it on a low flame while stirring in intervals. Once the sago becomes transparent add the sugar and cardamom powder to it. Cook for two more minutes, turn off the stove and garnish it with the fried cashew nuts.

Aglio Olio

2008-12-29T22:15:00.007+08:00

Hi friends! This is my 100th post :)

Ingredients:

Farfalle or butterfly shaped pasta-2 cups
Garlic cloves-5
Oregano-1 tablespoon
Salt-1 teaspoon

Chilli sause-1 tablespoon
Olive oil-2 tablespoons

Method:

1. Boil the pasta in a heavy bottomed vessel after adding 5 cups of water, one teaspoon of oil and a pinch of salt.
2. Once the pasta softens, drain the water and keep it aside.
3. Heat the remaining oil in a pan and add the crushed garlic, chilli sauce and salt.
4. Fry it for one-two minutes and add the cooked pasta to it. Cook it for two to three minutes on a medium flame.
5. Add the dried oregano powder and mix it well. Turn of the stove and serve it in a bowl…

Note: We can replace the chilli sauce with ripe chilli pieces.

Spicy Tomato Rasam

2008-12-27T23:57:00.004+08:00

Ingredients for grinding:
Tomatoes-2 ripe and large
Green chillies-1
Grated coconut (fresh)-1 tablespoon
Onion-1 (optional)
Ginger-a small piece
Garlic clove-1
Red chilli powder-1teaspoon
Turmeric powder-1 teaspoon
Pepper powder-1 teaspoon
Salt-1 tablespoon
Sugar-1 teaspoon
Coriander seeds-1 teaspoon
Cumin seeds-1 teaspoon
Hing or asafoetida (inguva)-a pinch
Tamarind pulp-3 tablespoons

Ingredients for seasoning:
Dry chilli pieces-4
Curry leaves- a few
Mustard seeds-1 teaspoon
Fenugreek seeds-1 teaspoon
Cumin seeds-1 teaspoon
Urad dal-1 teaspoon
Oil-1 teaspoon
Ghee-1 teaspoon
Coriander leaves-a few

Method:
1. Grind all the above ingredients into a thick paste.
2. Heat the oil and ghee in a heavy bottomed vessel and the seasoning ingredients.
3. Once they splutter add the grinded paste and 5 cups of water.
4. Boil it for 10 minutes on a medium flame.
5. Turn off the stove and garnish with fresh coriander leaves. Serve it with hot rice and masala papad…

Grape Juice

2008-12-24T22:10:00.007+08:00

A grape is the non-climacteric fruit that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or used for making jam, juice, jelly, vinegar, wine, grape seed extracts and grape seed oil. Grapes are also used in some kinds of candy.

Ingredients:

Black seedless grapes-30-35
Milk-100ml
Water-100ml
Sugar-1 tablespoon

Method:

Wash and transfer the grapes into a mixer. Add water and milk to it and blend it for 3-4 minutes. Add sugar according to the sweetness of grapes. Filter the juice and drink it.

Mullangi Sambar

2008-12-14T21:41:00.002+08:00

Ingredients:

Mullangi or white radish-1
Toor dal or kandi pappu-1 cup
Green chillies-4
Dry chilli powder-1 teaspoon
Termeric powder-1 teaspoon
Sugar-1 teaspoon
Salt-1 tablespoon
Tamarind pulp-3 tablespoons
Ginger-a small piece
Garlic-2 cloves

For sambar powder: Dry roast and grind 1 teaspoon of cumin seeds, 1 teaspoon of coriander seeds, 4-5 fenegreek seeds, 10 blck pepper seeds and a pinch of hing into a powder.

For seasoning: Oil-2 tablespoons, dry chilli pieces-2, mustard seeds-1 teaspoon, cumin seeds-1 teaspoon and curry leaves-a few.

Method:
1. Wash and peel off the radish and cut it into thin circles.
2. Rinse the toor dal and cook it with sufficient water until it becomes soft.
3. Cut the green chillies, ginger and garlic into small pieces.
4. Heat the oil in a heavy bottomed vessel and add the dry chilli pieces, mustard seeds, cumin seeds and fenugreek seeds.
5. Once they splutter, add the curry leaves, chopped green chillies, ginger and garlic pieces and radish pieces.
6. Fry them for two to three minutes and add turmeric powder, chilli powder, salt sugar, cooked dal, tamarind pulp and 5-6 cups of water.
7. Cook it for 8 minutes on a medium flame and add the sambar powder.
8. Cook it for 3-4 minutes and turn off the stove. Serve it with hot rice and a dry curry of your own choice…

Methi Parata

2008-12-05T22:33:00.005+08:00

Ingredients:

Wheet flour-4 cups
Fresh fenugreek leaves or menthikura-2 cups
Sugar-1 teaspoon-
Salt-1 teaspoon
Turmeric powder-a pinch
Red chilli powder-1 teaspoon
Azwain (vaamu)-1 teaspoon
Oil-1 cup

Method:

1. Wash and chop the fenugreek leaves.
2. Sieve the wheet flour into a big bowl and add the chilli powder, turmeric powder, salt, sugar, azwain, chopped fenugreek leaves and one tablespoon oil.
3. Add sufficient water and kneed it into a tough dough.
4. Keep it aside for fifteen minutes and divide it into a big lemon sized balls. Roll them into circle shaped pratas with a rolling pin.
5. Heat the pan and roast the pratas on both sides using a tablespoon of oil. Serve them hot with yogurt…

Dum Aloo

2008-12-02T22:29:00.003+08:00

Ingredients:

Boiled and peeled baby potatoes-10-12
Tomatoes-2
Chopped fresh coriander leaves-a few
Chopped onions-2
Chopped green chillies-2
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Ginger-garlic paste-1 teaspoon
Salt-1 tablespoon
Cumin powder-1 tablespoon
Coriander powder-1 tablespoon
Garam masala-1 teaspoon
Butter or ghee-1 tablespoon
Oil- tablespoon

Method:

1. Heat the butter and the oil in a heavy bottomed vessel and add the chopped onions and green chillies.

2. Fry them until the onions become light brown in colour and add the chopped tomatoes. Fry them until they become soft.
3. Add the cumin powder, coriander powder, turmeric powder, chilli powder and salt.
4. Mix it well and add the boiled baby potatoes to it.
5. Stir it well and add one cup of water and cook for 4-5 minutes on a low flame.
6. Once the gravy becomes thick, add the garam masala and mix it well.
7. Turn off the stove and garnish it with fresh coriander leaves.
8. Serve it with hot rice or chapathis.

Kodi Guddu Pulusu

2008-11-30T15:30:00.004+08:00

Eggs In Tamarind Soup

Ingredients:

Hard boiled eggs-4
Garam masala-1 teaspoon
Tamarind pulp-2 tablespoons
Fresh coriander leaves-a few

For grinding: One small onion, one small cut tomato, a small piece of ginger, two cloves of garlic, one teaspoon red chilli powder, one teaspoon turmeric powder and one tablespoon salt.

For seasoning: Oil-2 tablespoons, one chopped onion, two green chillies and a few curry leaves.

Method:

1. Heat the oil in a heavy bottomed vessel and add chopped onions, green chillies and curry leaves.
2. Fry them for two minutes on a medium flame and add the ground paste to it.
3. Fry it for three to four minutes and add the boiled and deshelled eggs to it.
4. Mix it weel and add the tamarind pulp and four cups of water. Boil it for four minutes.
5. Add garam masala and fresh coriander leaves and turn off the stove. Serve it with hot rice…

Alugadda Menthikura

2008-11-28T21:39:00.003+08:00

Aloo Methi

Ingredients:

Boiled and cubed potatoes (alugadda or bangala dumpa)-2 cups
Menthi kura or fresh fenugreek leaves-2 cups
Chopped onions-2
Chopped green chillies-2
Turmeric powder-a pinch
Red chilly powder-1 teaspoon
Ginger-garlic paste-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons

Method:

1. Heat the oil in a pan and add the onions, green chillies and ginger garlic paste and fry until the onions turn brown in colour.
2. Now add the chopped fenugreek leaves and fry for two minutes.
3. Add the cubed potatoes and stir them.
4. Add the turmeric powder, red chilly powder and salt. Cover the pan with a lid and cook it for 6-8 minutes on a medium flame.
5. Turn off the stove and serve with hot rice and rasam or pachi pulusu.

Sorakaya Pulusu

2008-11-21T22:54:00.006+08:00

Ingredients:

Peeled and diced bottle gourd-10-12 pieces
Toor dal or kandi pappu-1 cup
Green chillies-4
Fresh coriander-few
Dry chilli powder-1 teaspoon
Termeric powder-1 teaspoon
Grated jaggery-1 tablespoon
Salt-1 tablespoon
Tamarind pulp-2 tablespoons

For seasoning: Oil-2 tablespoons, dry chilli pieces-4, mustard seeds-1 teaspoon, cumin seeds-1 teaspoon, fenugreek seeds-4-6 and curry leaves-a few.

Method:

1. Heat the oil in a pressure cooker and add the dry chilli pieces, mustard seeds, cumin seeds and fenugreek seeds.
2. Once they splutter, add the curry leaves, chopped green chillies and bottle gourd cubes. Fry them for two minutes and add rinsed toor dal.
3. Fry it for a few seconds and add turmeric powder, dry chilli powder, salt, tamarind pulp, grated jaggery and 6 cups of water.
4. Cover the lid and cook it until three whisles are heard.
5. After 10 minutes, open the lid and add the fresh coriander leaves and mix it well. Serve it with hot rice and papad…

Ramya Vijaykumar of http://memoryarchieved.blogspot.com/2008/11/in-past-month-my-other-blogger-friends.html passed me this award...Thank you Ramya!

I am passing it to:

Jaya of http://spiceandcurry.blogspot.com/
Menutoday of http://menutoday.blogspot.com/
Prajusha of http://icookipost.com/
Raks Kitchen of http://rakskitchen.blogspot.com/
Bhawna of http://frommypalate.blogspot.com/

Kobbari Annam (Coconut Rice)

2008-11-14T23:20:00.004+08:00

Kobbari annam is very simple to make and tastes great. Pepper powder doubles it's flavour and taste...

Ingredients:

Ponni rice-2 cups
Fresh grated coconut-1 cup
Curry leaves-a few
Pepper powder-1 teaspoon
Oil or ghee-2 tablespoons
Salt-1 tablespoon
For Seasoning: 1 tablespoon bengal gram or pachi sanaga pappu, 4 pieces of red dry chilli, 1 teaspoon mustard seeds and 1 teaspoon cumin seeds.

Method:

1. Cook the rice and allow it to cool.
2. Heat the oil in a pan and add red chillies, bengal gram, mustard seeds and cumin seeds.
3. Once they start spluttering, add the curry leaves and coconut powder.
4. Stir well and fry it for 3 minutes on a low flame.
5. Add the pepper powder, cooked rice and salt and mix it well. Turn off the stove and serve it with tomato rasam and papad…

Badam Paalu (Badam Milk)

2008-11-05T22:03:00.006+08:00

Ingredients:

Almonds or badam-25
Milk-500 ml
Sugar-4 tablespoons
Pistachios-5
Cardomam powder-a pinch
Safron-a few strings (optional)

Method:

1. Soak the almonds overnight and peel off the skin. Soak the safron in a tablespoon of milk.
2. Grind the almonds and pistachios into a smooth paste and keep it aside.
3. Boil the milk in a heavy bottomed vessel until it becomes thick.
4. Add sugar and the ground paste and stir well. Boil it on a low flame for four minutes and add the safron soaked milk. You can also replace safron with orange food colour.
5. Add cardomam powder and turn off the stove. Serve it either hot or chilled.

Noodles with Mint Sauce

2008-11-01T21:19:00.006+08:00

Ingredients :

Fresh mint -1 cup
Boiled noodles-2 bowls
Green chillies-4
Sugar-a pinch
Lemon juice-1 tablespoon
Garlic-1 pad (optional)
Salt-1 teaspoon
Oil-2 tablespoons

Method :

1. Boil the noodles and add some tap water. Drain the water after two minutes and keep the noodles aside.
2. Grind the mint, sugar, garlic, salt and green chillies into a paste.
3. Heat the oil in a pan and add the ground paste to it.
4. Fry it until the oil separates and add the noodles and stir well. Cook it for two minutes on a medium flame.
5. Turn off the stove and add the lime juice. Mint noodles are ready now…

Ramya of http://memoryarchieved.blogspot.com/ has passed me an award...Thank you Ramya:)

I am passing this award to:
Prajusha of http://icookipost.virtualgrub.com/

Bhawna of http://frommypalate.blogspot.com/

Menu Today of http://menutoday.blogspot.com/
Deesha of http://vegetableplatter.blogspot.com/

Latha of http://theyumblog.wordpress.com/

I want to share with you, a few pictures of a Jack-o-lantern made by my daughter...

Jack-o-lantern in the dark...

Happy Deepavali!

2008-10-27T21:10:00.005+08:00

Happy Diwali!

My dear friend Bhawna of http://frommypalate.blogspot.com/ has passed me an award...Thank you Bhawna!

The rules of the award are:-

Put the logo on your blog.

Add a link to the person who awarded you.

Nominate 10 other blogs.

Add links to those blogs on yours, and leave a message for your nominees on their blogs.

Now I'm passing this Award to...

Menu Today of http://menutoday.blogspot.com/

Prajusha of http://icookipost.virtualgrub.com/

Asha of http://foodieshope.blogspot.com/

Uma of http://teluguruchi.blogspot.com/

Rajeswari of http://rakskitchen.blogspot.com/

Hima of http://snackorama.blogspot.com/

Seena of http://www.salkkaaram.com/

Mandira of http://ahaar.blogspot.com/

Sunita of http://sunitabhuyan.blogspot.com/

Pooja of http://creativepooja.blogspot.com/

Congrats friends! Enjoy this cool award on Diwali:)

Ribbon Pakoda

2008-10-19T00:01:00.005+08:00

This is my submission for the event Sunday Snacks-Fry it…hosted by http://snackorama.blogspot.com/2008/10/sunday-snacks-bake-it-round-up.html

Ingredients:

Maida-4 cups
Bengal gram flour or besan-1 cup
Cumin seeds or jeera-1 teaspoon
Chilli powder-1 teaspoon
Turmeric powder-a pinch
Finely chopped curry leaves-a few
Salt-1 teaspoon
Hot oil-2 tablespoons
Oil for deep fry

Method:

1. Take the maida in a vessel and cover it with a lid. Steam it in a pressure cooker without the whistle for half an hour.
2. By steaming, the stickiness of the maida will decrease. Allow it to cool and sieve it. Transfer the maida and gram flour into a big bowl.
3. Add the turmeric powder, chilli powder, salt, cumin seeds and chopped curry leaves.
4. Add the hot oil and mix all the ingredients into a soft dough by using sufficient water.
5. Insert the plate with a small rectangular slits into the muruku press to get the ribbon shape pakoda. Take a small portion of dough and put it into the muruku press.
6. Heat the oil in a wok and push the handles of the muruku press using both hands. Fry it on a medium flame until it turns brown on both sides.
7. Do the same with the remaining dough and transfer them onto a paper towel. After they cool down, store them in an air tight container.

Burelu and Garelu

2008-10-09T18:44:00.008+08:00

Happy Dasara To You!

This is my submission for the event - JFI - Nov'08 - Festival Treats ( started by Mahanandi-Indira), hosted by http://cooking4allseasons.blogspot.com/2008/09/announcing-jfi-nov08-festival-treats.html .

Sajja Burelu

Ingredients:

Sajja pindi or bajra-2 cups
Grated jaggery-1 cup
Cardamom powder-a pinch
Oil for deep fry

Method:

1. Melt the jaggery in two cups of water and seive this syrup into a bowl to make sure that there is no sand or stones in the jaggery.
2. Add the cardamom powder and bajra flour to the seived syup and mix it well with hand into a soft dough.
3. Heat the oil in a wok and divide the dough into small balls.
4. Take a plastic sheeth or alumininum foil and apply some oil on it to make the rounds into circles.
5. Fry the circles in batches on a low flame until they turn brown in colour. Serve them with garelu :)

Pesara Garelu

Please click here: http://dailymeals.blogspot.com/2007/09/green-moong-dal-wada.html to check the pesara garelu or Moong Dal Vada recipe…

Beerakaya Pachadi

2008-09-30T14:01:00.007+08:00

Ridge Gourd Chutney

This is my submission for the event-Food In Colors – Green at Tongue Ticklers.

Ingredients:

Ridge gourd or beerakaya-1
Green chillies-5
Cumin seeds-1teaspoon
Tamarind-small berry sized
Turmeric powder-a pinch
Garlic cloves-2
Salt-1 tablespoon
Oil-1 tablespoon

For Seasoning: Red dry chilli pieces-4, curry leaves-a few and urad dal or black gram-1 teaspoon.

Method:

1. Peel off the ridge gourd and cut it into small pieces. There is no need to peel it finely. Leave a little bit of skin as it helps to thicken the chutney and gives it a nice colour.
2. Heat the oil in a vessel and add the slitted green chillies, cumin seeds, tamarind, garlic and turmeric powder.
3. Fry them on a medium flame until they turn light brown in colour and transfer them into a bowl. Now add the ridge gourd pieces to the oil and cook them until the oil separates.
4. Transfer them into the mixer jar and add the fried ingredients and salt. Grind them into a paste.
5. Heat the oil and add the dry chillies, curry leaves and urad dal and fry for a few seconds. Add it to the ground chutney and serve it with hot rice or dosa.

Gongura Pappu

2008-09-29T23:30:00.004+08:00

Ingredients:

Toor dal-2 cups
Erra gongura (tender red sorrel leaves)-2 cups
Chopped green chillies-4
Chopped onions-2
Turmeric powder-1/4 teaspoon
Red chilly powder-1 tablespoon
Garlic cloves-2 or hing-a pinch
Salt-1 tablespoon
Oil-2 tablespoons

For Seasoning:
1 teaspoon mustard seeds, one teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon gram dal, ¼ teaspoon fenugreek seeds, 3-4 dry chilly pieces and a few curry leaves

Method:

1. Wash the dal and cook until it becomes soft.
2. Add gongura leaves, chopped green chillies, half of the chopped onion, turmeric powder, red chilly powder and salt to it and cook it for eight minutes on medium flame.
3. Heat oil in a pan and add the dry chillies, garlic, gram dal, urad dal, fenugreek seeds, mustard seeds, cumin seeds, remaining chopped onion and curry leaves.
4. Fry them until they turn brown in colour and add it to the cooked dal.
5. Serve it with hot rice and papad.

Aratikaya Vepudu

2008-09-27T19:04:00.005+08:00

Ingredients:

Plantains-2
Chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Cumin seeds-1 teaspoon
Curry leaves-a few
Salt-1 tablespoon
Oil-4 tablespoons

Method:

1. Peel off the plantains and cut them into small cubes.
2. Heat the oil in a pan and add cumin seeds and curry leaves.
3. Fry them for a few seconds and add the cubed plantains.
4. Fry them until they turn brown in colour on a medium flame.
5. Lower the flame and add the turmeric powder, chilli powder and salt.
6. Mix well and turn off the stove…transfer it into a serving bowl and serve it with hot rice and majjiga pulusu or rasam...

Coriander Leaves Powder

2008-09-22T22:00:00.008+08:00

I gave this recipe a try after reading it here, http://rakskitchen.blogspot.com/2008/09/coriander-thokku.html
I made a few changes…it was really yummy…we enjoyed this powder with hot rice and ghee… Thank you Raks Kitchen for sharing this wonderful recipe…

Ingredients:

Fresh coriander leaves-2 cups
Gram dal or channa dal-2 tablespoons
Dry red chillies-6
Cumin seeds-1 teaspoon
Tamarind-a small berry sized
Turmeric powder-a pinch
Salt-1 teaspoon
Oil-1 teaspoon

Method:

1. Wash and dry the coriander leaves on a towel under the sun or a fan for ten minutes. Heat the oil in a pan and fry the red chillies on a low flame.
2. Add the cumin seeds, gram dal and turmeric powder. Fry them until they turn brown in colour.
3. Add tamarind and fry it for two seconds and turn off the stove.
4. Allow the fried ingredients to cool and grind them into a coarse powder after adding the salt.
5. Now add the coriander leaves and grind it into a coarse powder. Serve it with hot rice and ghee or with dosa or idly…

Note: If we store in a dry jar, it keeps two weeks…

Baby Potato Fry

2008-09-20T10:58:00.004+08:00

Ingredients:

Baby potatoes-15
Cumin seeds-1 teaspoon
Turmeric powder-a pinch
Chilli powder-1 teaspoon
Garlic-3 cloves
Salt-1 tablespoon
Oil-5 tablespoons

Method:

1. Boil and peel off the baby potatoes.
2. Grind the cumin seeds, garlic along with chilli powder, salt and turmeric powder into a coarse powder.
3. eat the oil in a pan and add the baby potatoes.
4. Fry them on a medium flame until they turn brown in colour.
5. Add the ground powder and mix it properly. Serve it with hot rice and dal or sambar…

Menthikura Tomato Curry

2008-09-15T22:02:00.003+08:00

Ingredients:

Tomatoes-5
Menthikura (fenugreek leaves)-1cup
Mulakkada mukkalu (drumstick pieces)-6
Onions-2
Green chillies-4
Ginger-garlic paste-1 teaspoon
Red chilli powder-1 teaspoon
Salt-a tablespoon
Turmeric powder-1 teaspoon
Oil-2 tablespoons

For seasoning: Dry chilli pieces-4, mustard seeds-1 teaspoon, Cumin seeds-1 teaspoon and urad dal-1 teaspoon

Method:

1. Wash and cut the tomatoes into small pieces.
2. Cut the onions and green chillies.
3. Heat the oil in a vessel and add the dry chillies, mustard seeds, cumin seeds and urad dal.
4. Fry them for a few seconds and add the cut onions, chillies and ginger-garlic paste.
5. Fry them until they become soft and add fresh fenugreek leaves, drumstick pieces.
6. Fry them for two minutes and add the cut tomatoes.
7. Add the turmeric powder, chilli powder and salt and cook it on a medium flame after adding a cup of water.
8. Once the curry becomes thick, turn off the stove and serve it with hot rice.

Note: Adding more fenugreek leaves causes bitterness to the curry.

Cauliflower Pickle

2008-09-13T17:23:00.006+08:00

This is my submission for the event-Think Spice...Think...Fenugreek, hosted by http://kittensinthekitchen.blogspot.com/2008/09/my-turn-think-spice-think-fenugreek.html

Ingredients:

Cauliflower florets-4 cups
Red dry chilli powder-5 tablespoons
Turmeric powder-1/4 teaspoon
Fenugreek seeds-1 tablespoon
Garlic cloves-6
Lime or lemon juice-4 tablespoons
Salt-4 tablespoons
Oil-1 cup

Method:

1. Wash and keep the cauliflower florets in warm salt water for two minutes.
2. Drain the water and wipe them with a dry towel and lay them on a cloth under the sun or under the fan for ten minutes to make sure they are not wet.
3. Dry roast the fenugreek seeds and grind them into a powder.
4. Gind the garlic into a coarse paste.
5. Take a big bowl and add the cauliflower florets, chilli powder, salt, fenugreek powder, turmeric powder, garlic paste, lime juice and oil to it.
6. Wipe your hands with a dry towel and mix all the ingredients thoroughly and transfer them into a clean dry bottle.
7. Cover it for one or two days and mix it again.
8. Serve it with hot rice or chapathis. This pickle keeps for two weeks.

First Blog Anniversary, Gavvalu & Chekodilu

2008-09-10T20:43:00.018+08:00

Hi Friends! It’s been one year since I have started my blog…Thank you all friends for your sweet comments and suggestions…I have learnt a lot of things through blogging and got some awards from some of our friends, Prajusha of http://www.icookipost.com/

And http://kitchenflavours.blogspot.com/search/label/Awards%20and%20Celebrations

Thanks again to you Prajusha and Kitchen flavours!

Gavvalu (Sweet Shells)

Ingredients:

Maida or plain flour-4 cups
Sooji-2 tablespoons
Greated jaggery-2 cups
Cardamom powder-5
Salt-a pinch
Oil for deep fry

Method:

Making the shells…

1. Mix the maida and sooji in a big bowl and salt.
2. Make into a tough dough using two tablespoons ghee or oil and sufficient water.
3. Let it leave for 15 minutes and divide into small berry sized balls.
4. Apply oil on a wooden shell maker and place a ball on it and press it with your thumb to make a shell.
5. Do the same with the remaining balls and heat the oil in a wok or kadai on a medium flame.
6. Fry all the shells until they turn brown in colour and melt the jaggery in a heavy bottmed vessel.
7. Filter the melted jaggery liquid to avoid sand or small stones in jaggery. Transfer it into the previous vessel and boil it until you get a thick syrup.
8. To check whether the syrup is ready, take little bit water in a bowl and add a spoon of syrup. Then the syrup forms into a soft ball.
9. Add cardamom powder and turn off the stove. Mix the fried shells with the syrup and let them cool.
10. Now the delicious gavvalu are ready…store them in an air tight container…

Chekodilu

Ingredients:

Rice flour-2 cups
Maida-2 cups
Azvine-1 teaspoon
Sesame seeds-1 tablespoon
Salt-1 teaspoon
Ghee-1 tablespoon
Oil for deep fry

Method:

How to make the rings…

1. Sieve the flours together ina mixing bowl and keep aside.
2. Heat four cups of water (use the same cup that you measured the flours) in a thick bottomed vessel ona medium flame.
3. While boiling add salt, slightly crushed azvine, sesame seeds, one tablespoon ghee and one tablespoon oil.
4. Lower the flame and add the flour to the boiling water by continuous stirring to avoid forming lumps.
5. Allow it to cool for 1 hour.
6. Apply oil on your palms and take a small ball of dough.
7. Make a rope using your palms and make a ring with your right pointer finger.
8. Finish making the rings and heat the oil in a frying pan.
10. Let them cool and store in an air tight container. These crispy rings will keep for one week…

Happy Ganesha Chaturthi!

2008-09-03T21:13:00.002+08:00

Aratikaya Pulusu

2008-08-30T15:07:00.004+08:00

Ingredients:

Plantains-2
Green chillies-5
Onion-1
Tamarind paste-2 tablespoons
Turmeric powder-a pinch

Ginger-garlic paste-1 teaspoon
Chilli powder-1 teaspoon

Sugar-a pinch (optional)

Asafoetida-a pinch (optional)
Salt-1 tablespoon
Oil-2 tablespoons
For seasoning-dry chilli pieces-4, mustard seeds-1 teaspoon, cumin seeds-1 teaspoon, fenugreek seeds-5, splitted black gram without skin-1 teaspoon and bengal gram-1teaspoon and curry leaves-a few.

Method:

1. Peel off the plantains and cut them into small cubes.
2. Soak them in salt water to avoid turning black in colour.
3. Cut onion and green chillies into small pieces and heat the oil in a heavy bottomed vessel.
4. Add the seasoning ingredients and fry for a few seconds.
5. Now add the cubed palntains and stir well.
6. Add turmeric powder, chilli powder, salt, sugar and ginger garlic paste and mix well.
7. Add two cups of water and tamarind paste and cook for 5-6 minutes on a medium flame.
8. Add the garam masala and turn off the stove. Serve cool with palin hot rice…

Note: We can replace plantain with lady’s finger, drumstick or small onions.

Pesara Punugulu

2008-08-24T19:42:00.007+08:00

This is my submission to the event-Think Spice…think favourite-Cumin seeds hosted by Sunitha of http://sunitabhuyan.blogspot.com/search/label/think%20favourite

I have chosen cumin seeds for the event Think Spice... think favourite as I use them regularly because of their flavour and medicinal value.

Cumin seeds can be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos, and other Middle-Eastern, Indian, Cuban and Mexican-style foods. It can also be added to salsa to give it extra flavour. Cumin has also been used on meat in addition to other common seasonings. The spice is a familiar taste in Tex-Mex dishes and is extensively used in the cuisines of the Indian subcontinent.

For more details, please visit the following site:

http://en.wikipedia.org/wiki/Cumin

Ingredients:

Splitted green grams-4 cups
Cumin seeds-1 tablespoon
Green chilli-2
Curry leaves-a few
Salt-1 teaspoon
Oil for deep fry

Method:

1. Soak the splitted green grams overnight and wash them properly until the skin gets removed.
2. Grind them into a coarse paste by adding salt, cumin seeds and a little bit of water. Do not make the batter loose.
3. Cut the green chillies into small pieces and add them to the batter along with the curry leaves.
4. Heat the oil in a kadai or frying pan and drop little portions of the batter using your fore fingers.
5. Fry them until they turn brown and transfer them onto a paper towel. Serve them hot with your favourite chutney.

Masala Free Potato Cabbage Curry With Chapathi

2008-08-22T22:46:00.007+08:00

Ingredients:

Cubed potatoes-2 cups
Shredded cabbage-2 cups
Tomato-1
Green chilli-4
Chopped coriander leaves-a few
Cumin seeds-1 teaspoon
Turmeric powder-a pinch
Chilli powder-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons

Method:

1. Wash and cut the tomato and chillies into small pieces.
2. Heat the oil in a vessel and add cumin seeds.
3. Let them splutter and add the cut tomato and chilli pieces.
4. Fry them for two minutes on a medium flame and add the cubed potatoes and shredded cabbage.
5. Add turmeric powder, chilli powder, salt and mix well
6. Fry them for two minutes and add a cup of water.
7. Cover the vessel with a lid and let it cook for 4-5 minutes.
8. Add the chopped coriander leaves anfd turn off the stove.
9. Serve this simple masala free curry with chapathis…
10. Mix two cups of wheat flour with a pinch of sugar, salt, a tablespoon oil and enough water into a tight dough. Keep it aside for 15 minutes and divide them into balls. Roll the balls into circle shapes by using a roller pin. Heat the pan and roast the chapathis on both sides by adding a tablespoon of oil and serve them hot...

Veggie Upma

2008-08-17T10:19:00.007+08:00

Ingredients:

Sooji-1 cup
Carrot-1
Califlower-a few florets
Green chilli-4
Onion-1
Curry leaves-a few
Ginger-1 small piece
Cloves-2
Cardomam-2
Cinnamon-a small piece
Mustard seeds-1/2 teaspoon
Cumin seeds-1/2 teaspoon
Salt-1 teaspoon
Oil or ghee-2 tablespoons

Method:

1. Wash and cut the vegetables into small pieces.
2. Heat the oil in a pan and add cloves, cinnamon, cardamom, mustard seeds, cumin seeds.
3. Fry them for a few seconds and add carrot cubes, califlower florets, green chilli, curry leaves and onion.
4. Fry them on a medium flame and add 4 cups of water.
5. Boil the water and add salt.
6. Lower the flame and add sooji by continuously stirring to prevent the formation of lumps.
7. Cook it for 3-4 minutes and turn off the stove.
8. Serve the colourful upma on a plate along with your favourite chutney.

Ullipaya Pakodi (Onion Fritters)

2008-08-10T22:14:00.005+08:00

Ingredients:

Gram flour or besan-1 cup
Rice flour-1 cup
Onions-2 large sized
Red chilli powder-1 teaspoon
Turmeric powder-a pinch
Salt-1 teaspoon
Garam masala powdwer-1 teaspoon
Oil for deep fry

Method:

1. Wash and cut the onions into long and thin slices. Add the sieved gram flour and rice flour in a big bowl.
2. Add salt, garam masala, turmeric powder, chiili powder and two tablespoons of hot oil to the flour.
3. Mix all the ingredients into a batter by using a little water. Heat the oil in a frying pan on a medium flame and drop the batter into the oil using fore fingers.
4. Fry them until they turn brown and drain them on a paper towel.
5. Enjoy hot, hot pakodis with a cup of coffee on a rainy evening…

Panasa Thonalu

2008-07-21T22:35:00.007+08:00

Ingredients:

Plain flour or maida-4 cups
Salt-a pinch
Sooji-2 tablespoons
Sugar-2 cups
Oil for deep fry
Cardamom powder-a pinch

Method:

1. Mix the flour, salt and sooji in a bowl and make a tough dough. Keep it aside for 20-30 minutes.
2. Divide the dough into lemon sized balls.

3. Roll the balls into rectangular shapes using the rolling pin.
4. Cut them into straight lines using a knife or biscuit cutter.
5. Fold all the lines together and joint the ends on both sides using oil.
6. Heat the oil in a frying pan and fry them until they turn brown in colour.
7. Boil the sugar with two cups of water in a thick bottomed vessel and make a syrup with one string consistency.
8. Add the cardamom powder and lower the flame.
9. Dip the deep fried panasa thonalu into the syrup and take them out.
10. Let them dry and store them in an air tight container.

My dear friend Prajusha has passed me two more awards. Thanks a lot Prajusha!

I would like to pass these awards to Asha of http://foodieshope.blogspot.com/,

Menu Today of http://menutoday.blogspot.com/,

Hima of http://snackorama.blogspot.com/ and

Latha of http://theyumblog.wordpress.com/

Bottle Gourd Halwa

2008-06-30T21:10:00.004+08:00

Ingredients:

Grated bottle gourd-2 cups
Sugar-1 cup
Milk-2 cups
Ghee-2 tablespoons
Cashew nuts-4-6
Crushed aardomam-a pinch
Raisins-a few (optional)

Method:

1. Heat one tablespoon of ghee in a pan and fry the cashew nuts on a medium flame until they turn brown in colour.
2. Keep them aside and add the grated bottle gourd in the same pan.
3. Fry it until the raw smell goes and add the sugar and milk. Cook it for 7-8 minutes on a medium flame.
4. When the halwa becomes thick, add the remaining ghee and crushed cardamom.
5. Turn off the stove and serve it hot or chilled.

Note: We can replace the grated bottle gourd with grated carrot, pumpkin or beet root.

Sorappalu

2008-06-28T22:37:00.006+08:00

In Telugu, we call Bottle Gourd Sorakaya. The announcement for the event

'Vegetable of the Week-Bottle Gourd',

reminded me Sorappalu. It is a very good evening snack.

This is my submission for the event-Vegetable of the Week-Bottle Gourd hosted by http://creativepooja.blogspot.com/

Ingredients:

Rice flour – 3 cups
Grated bottle gourd– 3 cups
Grated ginger – 1 teaspoon
Cumin seeds-1 teaspoon
Sesame seeds-1 tablespoon
Red chilli powder-1 teaspoon
Curry leaves – a few chopped

Hot oil-2 tablespoons
Salt-1 tablespoon

Oil for deep fry

Method:

1. Mix all the above ingredients into a big bowl and make dough by adding two tablespoons of hot oil.
2. The grated bottle gourd itself is watery, so there is no need to add water to make the dough. Divide the dough into small balls.
3. Take a greased plastic cover and flatten the balls by patting them with your fore fingers.
4. Heat the oil in a frying pan on a medium flame and fry them in batches.
5. Serve them hot. Hmmm...spicy...crispy...tasty...:)

Pachi Pulusu

2008-06-26T21:31:00.004+08:00

Ingredients:

Chopped green chilli-1
Chopped onion-1
Tamarind pulp-2 tablespoons
Sugar-1teaspoon (optional)
Garlic cloves-2
Dry red chillies-4
Curry leaves-few
Seasoning ingredients-1/4 teaspoon (mustard seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon of urad dal, ¼ teaspoon of chenna dal
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon
Warter-4 cups
Oil-1 tablespoon

Method:

1. Heat the oil in a vessel on a low flame and add dry chilli pieces, crushed garlic and seasoning ingredients.
2. Let them splutter and add curry leaves. Crush them with the ladle carefully and add water and tamarind pulp.
3. Add salt, sugar and turmeric powder and boil for two minutes on a medium flame.
4. Now add the chopped onions and green chillies and turn off the stove.
5. Serve with hot rice, kandi pachadi or mudda pappu.

Note: If you want to get crunchy onion pieces, don’t boil the pachi pulusu after adding the onions.

Poornalu and an Award

2008-06-15T12:18:00.014+08:00

Happy Father’s Day!

Hi Friends! It’s been quite a while since I have posted. I went to a beach resort in Bintan (Indonesia) with my family. A few pictures from Bintan…

Prajusha of http://icookipost.virtualgrub.com/
has passed me an award. Thank you Prajusha!

I want to pass this award to:
Menu Today of http://menutoday.blogspot.com/
Pooja of http://creativepooja.blogspot.com/
Sagari of http://indianhomefood.blogspot.com/
Jaya of http://spiceandcurry.blogspot.com/

Poornalu

We make poornalu for festivals like Vara Lakshmi Vratham and Vinayaka Chavithi. We use chana dal but I have used moong dal for a change. They came out very well…

Ingredients:

For the poornam to dip in the batter:
Splitted green grams without sking (yellow moong dal)-2 cups
Grated jaggery-1 cup
Cardamom-5

For the batter:
Soak 2 cups of rice and I cup of urad dal for four hours and grind it with ¼ teaspoon of salt into a smooth batter (like dosa batter). No need to ferment the batter.
Or
Take 2 cups of all purpose flour or maida, salt and a pinch of baking powder (optional) in a bowl and make a smooth batter using sufficient water.
Oil-for deep fry

Method:

1. Cook the moong dal for 5-8 minutes on a medium flame with sufficient water.
2. Let it cool and grind it into a coarse paste by adding cardamom and jaggery. Do not add water while grinding.
3. Make the paste into small balls and keep them aside. Heat the oil in a frying pan on a medium flame and dip the balls in the batter.
4. Leave them gently in the oil and fry them until they turn golden brown in colour.
5. Take them out from the oil and drain them on a paper napkin. Serve them on a plate.

Stir Fried Bell Peppers

2008-05-19T13:51:00.011+08:00

Hi friends! Normally I use only green coloured bell peppers for this recipe.
But this time, I have used different coloured bell peppers. It looked so colourful and tasted as nice as usual.

This is my submission for the event VOW JFI Bell Peppers hosted by http://creativepooja.blogspot.com/2008/05/lets-celebrate-completion-of-2.html

Ingredients:

Bell Peppers- 3 different coloured
Roasted ground nuts- 1 cup
Garlic-2 cloves
Cumin seeds-1 teaspoon
Chilli powder-1 teaspoon
Turmeric powder-a pinch
Sugar-a pinch
Tamarind-very little
Salt-1 tablespoon
Oil-1 tablespoon

Method:

1. Wash and cut the bell peppers into small pieces. Don’t forget to take out the seeds.
2. Grind the ground nuts, along with chilli powder, turmeric powder, salt, tamarind, cumin seeds and garlic into a coarse powder.
3. Heat the oil in a pan and add the pieces of bell peppers.
4. Fry them on a medium flame for three to four minutes after adding a pinch of sugar.
5. Lower the flame and add the grounded powder and stir it for 2-3 minutes. That’s it, turn off the stove and serve it with plain rice and rasam or with chapathis.

Papad Sabji

2008-05-14T23:15:00.004+08:00

Hi Friends! I wanted to try this recipe for a long time but kept on postponing it. After seeing the RCI-Rajasthan, I thought of making this curry. We had it with rice, it tasted great.

I found this recipe in the following site:
http://www.bawarchi.com/cookbook/rajasthan2.html

This is my submission for RCI-Rajasthan hosted by Padmaja of http://spicyandhra.org/2008/04/17/flavours-of-the-desert-rci-rajasthan

Ingredients:

Papad-6 small sized (break into small pieces)
Curd-1 cup
Chilli powder-1 teaspoon
Cumin seeds-1/2 teaspoon
Mustard seeds-1/2 teaspoon
Turmeric powder-1/4 teaspoon
Asafoetida-a pinch or pepper powder-a pinch
Chopped coriander leaves-a few
Salt-1 teaspoon
Ghee or oil-1 tablespoon

Method:

1. Heat the ghee in a pan and add the cumin and mustard seeds.
2. Add pepper powder and turmeric powder.
3. Now add the curd, salt and chilli powder. Stir it and add ¼ cup of water.
4. Let it boil on a medium flame and add the papad pieces. Cook it for 2-3 minutes.
5. Turn off the stove and garnish it with coriander leaves. Serve hot with rotis or rice.

Happy Mother's Day!

2008-05-11T09:59:00.004+08:00

Kobbari Undalu

Ingredients:

Fresh grated coconut-2cups
Grated jaggery-1/2 a cup
Ghee-1 teaspoon
Cardamom powder-a pinch
Sugar-1 tablespoon

Method:

1. Heat the ghee in a pan and add the grated coconut.
2. Fry it for two minutes on a medium flame and add the grated jaggery.
3. Stir continuously for 5-6 minutes on a low flame to make sure that it does not burnt.
4. Add the cardamom powder and stir well for 1-2 minutes. Once the mixture becomes thick, turn off the stove.
5. Make small balls and roll them on a plate of sugar. Let them cool and store them in an air tight container.

Tomato Paneer Curry

2008-05-08T22:03:00.003+08:00

Ingredients:

Tomatoes-6 (medium sized)
Paneer-1o small cubes
Green chillies-4
Chopped onions-2
Coriander leaves-a few
Ginger-garlic paste-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-1/2 teaspoon
Garam masala-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons

Method:

1. Wash and cut the tomatoes into small pieces.
2. Heat the oil in a pan and add the chopped onions and chopped green chillies and fry them until they turn light brown in colour.
3. Add the turmeric powder and ginger-garlic paste and fry them for a few more seconds.
4. Add the chopped tomato pieces and cook it on a medium flame until it becomes thick. Lower the flame and add the red chilli powder and salt.
5. Heat the paneer cubes in the oven for 2 minutes and wash them with cold water or keep the paneer cubes in hot water for 2-3 minutes and wash them with cold water.
6. Add the paneer cubes to the curry and cook them for 2 more minutes.
7. Add the garam masala and stir well. Cook for a few seconds and turn off the stove.
8. Garnish with coriander leaves and serve it with plain rice or chapathis. Whenever I am in a hurry, I make this quick and simple curry.

Palli Pachadi (Ground Nut Chutney)

2008-05-01T22:23:00.013+08:00

Ingredients:

Roasted and peeled groundnuts (peanuts)-1 cup
Green chillies-4
Coriander seeds-1 teaspoon
Cumin seeds-1teaspoon
Tamarind-small berry sized
Turmeric powder-a pinch
Garlic cloves-2
Salt-1 tablespoon

For seasoning:
Dry chilli-1 (break into pieces)
Cumin seeds-1/2 a teaspoon
Mustard seeds-1/2 a teaspoon
Urad dal-1/2 a reaspoon
Gram dal-p1/2 a teaspoon
Curry leaves-a few
Oil-1 tablespoon

Method:

1. Heat the oil in a pan and fry the green chillies until they turn light brown in colour on a low flame.
2. Add cumin seeds and coriander seeds and fry for one minute.
3. Add the tamarind and garlic cloves and fry for a few seconds.
4. Turn off the stove and let the fried ingredients cool.
5. Grind them into a thick paste by adding the salt and sufficient water.
6. Heat the remaining oil in the same pan and add all the seasoning ingredients. Fry them for a few seconds add this to the ground chutney.
7. Mix well and serve it with ravva idly, dosa or vada.
8. If you make this chutney using dry chillies instead of green chillies, it goes well with plain rice. Make sure that you use less water for grinding in comparision to the chutney that we make with green chillies.

Ravva Idly...

Dosa...

Note: Don’t forget to slit the green chillies before frying them in the oil to prevent popping.

Pulihora (Tamarind Rice)

2008-04-28T22:17:00.005+08:00

Ingredients:

Ponni rice- 2 cups
Tamarind pulp-4 tablespoons
Green chillies-4
Curry leaves-a few
Gram dal- 1 teaspoon
Urad dal-1 teaspoon
Cumin seeds-1 teaspoon
Mustard seeds-1 teaspoon
Turmeric powder- 1 teaspoon
Salt-2 teaspoons
Dry chillies-4
Ground nuts or peanuts-2 tablespoons
Grated jaggery-1 teaspoon (optional)
Asafotida- a pinch
Oil-3 tablespoons

Method:

1. Cook two cups of ponni rice (not too soft) with 5 cups of water. Allow it to cool and add ½ a teaspoon of turmeric powder, one teaspoon of salt, fresh curry leaves and one tablespoon of oil.
2. Heat two tablespoons of oil in a vessel and add the dry chillies, urad dal, gram dal, ground nuts or peanuts, mustard seeds, cumin seeds, a pinch of hing or asafotida, slitted green chillies, a few curry leaves, ½ teaspoon turmeric powder, 1 teaspoon salt and fry until a nice aroma spreads.
3. Add tamarind pulp, grated jaggery and boil it on a low flame until the oil separates from the sides.
4. Now add this to the rice and mix well.
5. Keep it covered for ten minutes till all the spices have been absorbed by the rice and serve.

Chema Dumpala Pulusu

2008-04-17T22:02:00.004+08:00

Ingredients:

Taro roots (chema dumpalu)-10 to 12
Chopped onions (ullipayalu)-2
Green chillies (pachi mirapakayalu) cut into halves-4
Dry red chilli powder or endu karam-1 teaspoon
Salt (uppu) to taste
Tamarind pulp (chintha pandu gujju)-2 table spoons
Garam masala-1 teaspoon
Ginger-garlic paste (allam-vellulli mudda)-1 teaspoon
Turmeric powder (pasupu)-a pinch
Oil (nune)-2 tablespoons

Seasoning Ingredients:

Red dry chilly pieces (endu mirapakayalu)-4
Urad dal (minapa pappu)-1/2 teaspooon
Gram dal (pachi sanaga pappu)-1/2 teaspoon
Cumin seeds (jeelakarra)-1/4 teaspoon
Mustard seeds (aavalu)-1/4 teaspoon
Fenugreek seeds or menthulu-1/4 teaspoon
Curry leaves (karivepaku)-a few

Chema dumpalu or Taro roots…

Method:

1. Wash and boil the taro roots till they become soft enough to peel off.
2. Let them cool and peel off the skin, Cut into pieces.
3. Heat the oil in a pan and add red dry chilli pieces, urad dal, gram dal and fenugreek seeds.
4. Let them fry until they turn brown and add the cumin seeds, mustard seeds and curry leaves.
5. Add the chopped onions, green chillies, ginger-garlic paste and fry them until they become transparent.
6. Now add the cut taro pieces and fry for two minutes.
7. Add the turmeric powder, chilly powder, salt and tamarind pulp.
8. Cook them on a low flame, after adding two cups of water, for five minutes.
9. When it attains desired thickness, add garam masala and cook for 1-2 minutes.
10. Turn off the stove and serve it with plain rice. You can replace the garam masala powder with sambar powder for a variation.

Ravva Kesari (Sooji Halwa)

2008-04-15T21:11:00.004+08:00

Ingredients:

Sooji-1 cup
Sugar-1 ¼ cup
Water-3 cups
Ghee-3 tablespoons
Cashew nuts-4-6
Cardomam powder-a pinch
Lemon food colouring-4 drops

Method:

1. Heat one tablespoon of ghee in a pan and fry the cashew nuts on a medium flame until they turn brown in colour.
2. Keep them aside and fry the sooji in the same pan until it turns light brown in colour.
3. Transfer the sooji into a plate and add three cups of water and sugar.
When the water starts boiling, add lemon food colouring and lower the flame.
4. Add the sooji and stir continuously to make sure that lumps are not formed.
Add the cardomam powder and the remaining two tablespoons of ghee.
5. Stir well and once the kesari is done, transfer it into a greased plate.
Cut them into desired shapes and garnish with cashew nuts on top.

Happy Sree Rama Navami!

2008-04-14T22:12:00.007+08:00

On Sree Rama Navami, we make panakam, vada pappu and pulihora (tamarind rice) or mango rice. Bhadrachalam has a famous Rama Temple which is close to our place. For more details, please visit the following site:

http://temples.newkerala.com/Temples-of-India/Bhadrachalam-Sri-Rama-Temple-Temples-of-Andhra-Pradesh.html

Panakam:

Add a pinch of black pepper powder, one crushed cardomam (optional) and four tablespoons of grated jaggery to two glasses of water and mix thoroughly.

Vada pappu:

Soak 1 cup of splitted moong dal (without skin) in water for fifteen minutes. Remove the water from the dal and add four tablespoons of grated jaggery to the dal. Mix it well.

Mango Rice

Cook two cups of ponni rice with 5 cups of water and let it cool. Heat three tablespoons of oil in a vessel and add the dry chillies, gram dal, urad dal, mustard seeds, cumin seeds and fenugreek seeds each of one teaspoon. Fry them until they turn light brown in colour and add curry leaves, four slitted green chillies, one teaspoon of turmeric powder, a pinch of hing, one cup of grated mango and cook it on a medium flame. Add one teaspoon of sugar and one tablespoon of salt. Turn off the stove and add this to the rice and mix it well. Mango rice is ready now…

Kakarakaya Karam (Bitter Gourd fry)

2008-04-13T14:46:00.005+08:00

I am going to share my mother-in-law’s bitter gourd recipe with you.

This is my submission for ‘The Vegetable of the week’ hosted by Pooja of http://creativepooja.blogspot.com/2008/02/vegetable-of-week-with-some-revised.html#rules

Ingredients:

Bitter gourds-5
Curry leaves-a few
Garlic-4 cloves
Red chilli powder-1 tablespoon
Salt-1 tablespoon
Turmeric powder-a pinch
Oil-4 tablespoons

Method:

1. Wash and cut the bitter gourds into thin rings and put them in salt water for ten minutes.
2. Grind the garlic cloves, curry leaves, salt and chilli powder into a course paste.
3. Heat the oil in a pan and fry the bitter gourd pieces on a medium flame until they turn brown in colour.
4. Add the grinded paste and turmeric powder and fry it for 1-2 minutes on a low flame.
5. Turn off the stove and serve it with hot rice with rasam or sambar. Kakarakaya karam keeps for one week, if we store it in a dry air tight container.

Ugadi Subhakankshalu

2008-04-07T22:05:00.007+08:00

Happy New Year to Kannadigans, Maharastrians and Sindhis too!

The Telugu people celebrate the festival with great fanfare; gatherings of the extended family and a sumptuous feast are de rigueur. The day, however, begins with ritual showers (oil bath) followed by prayers, and then the eating of a specific mixture of -
Neem Buds/Flowers for Bitter
Raw Mango for Tangy
Tamarind Juice for Sour
Green Chilli for Hot
Jaggery for Sweet
Pinch of Salt for Salt
This mixture with all six tastes, called "Ugadi Pachhadi" in Telugu symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise), which should be accepted together and with equanimity. Later, people traditionally gather to listen to the recitation of the religious almanac (Panchangam) of the coming year, and to the general forecast of the year to come. Ugadi celebrations are marked by literary discussions, poetry recitations and recognition of authors of literary works through awards and cultural programs.
For more details, please visit the following web site:
http://en.wikipedia.org/wiki/Ugadi

Ugadi Pachadi

Ingredients:

Raw mango-1
Neem flowers-1 tablespoon
Tamarind pulp-1 teaspoon
Salt-a pinch
Red chilli powder-a pinch
Grated jaggery-1 teaspoon

Method:

1. Wash the mango and cut it into small pieces.
2. Wash the neem flowers carefully and keep it aside.
3. Chop the chilli into small pieces.
4. Take a big bowl and add the mango pieces, neem flowers, chilli powder, tamarind pulp, salt and jaggery.
5. Mix well. Now the ugadi pachadi is ready…

Dosa with Sooji and Urad Dal

2008-04-05T22:46:00.004+08:00

Dosa…everybody’s favourite from children to elders. I have observed so many Non-Indians enjoying dosas in Indian restaurants. Usually for ravva dosa, we mix sooji, rice flour and maida. But I came to know of a different ravva dosa through a friend which is made with sooji and urad dal…it tasted so yummy and crispy... Now let's see how to make it…:)

This is my submission for Dosa Mela hosted by Srivalli of
http://cooking4allseasons.blogspot.com/2008/03/announcing-dosa-mela-with-celebration.html

Ingredients:

Sooji or Bombay ravva-3 cups
Urad dal or black gram-1 cup
Green chillies-3
Ginger-a small piece
Grated carrot-2 cups
Chopped coriander-2 tablespoons
Cumin seeds-1 teaspoon
Salt-1 tablespoon
Oil-1 cup

Method:

1. Soak the urad dal for three hours and wash it thoroughly.
2. Grind it with ginger, cumin seeds, green chillies and salt into a smooth paste and transfer into a big bowl.
3. Wash the sooji with water and add it to the batter.
4. Mix the ingredients into a thick batter by adding a little water if necessary and keep it aside for 3-4 hours.
5. Heat the dosa pan on a medium flame and pour a ladle of batter.
6. Spread the batter into a circle and add one tablespoon of oil to the edge of the circle.
7. Add one tablespoon of grated carrot and chopped coriander leaves on the top of the dosa.
8. Heat it until the edge of dosa comes up or till the dosa turns light brown in colour.
9. Fold the dosa into half and transfer it to a plate.
10. Serve hot with any pickle or chutney of your choice. I served it with ginger pickle and sambar.

Raw Tomato Chutney

2008-03-30T14:53:00.006+08:00

Ingredients:

Raw tomatoes-3
Green chillies-5
Coriander seeds-1 teaspoon
Cumin seeds-1teaspoon
Tamarind-small berry sized
Turmeric powder-a pinch
Garlic cloves-2
Salt-1 tablespoon
Oil-1 tablespoons

Method:

Wash and cut the tomatoes into small pieces.
Heat the oil in a pan and add the slitted green chillies, coriander seeds, cumin seeds and fry them until they turn light brown in colour.
Add the turmeric powder and garlic and fry them for a few more seconds.
Transfer the fried ingredients into a bowl and add the chopped tomatoes.
Cook until the oil separates and add tamarind.
Fry for a few seconds and turn off the stove.
Let them cool and transfer all the fried ingredients into a mixer jar.
Add salt and grind into a coarse paste by using little water if necessary.
If you use mortar and pestle to grind the chutney, the chutney will tastes nicer.
Serve with hot rice or kichidi or dosa.

Pappu Biyyam (kichidi)

2008-03-23T22:22:00.004+08:00

Pappu biyyam is one of our favourite rice. My mother makes this with rice and bengal gram dal, whereas my mother-in-law makes this with rice and green gram dal (splitted moong dal). Both go well with tomato pickle or raw tomato chutney.

Ingredients:

Ponni rice-2 cups
Bengal gram dal 0r pachi sanaga pappu-1/2 cup
Green chillies-4
Chopped onions-2
Ginger garlic paste-1 teaspoon
Cinnamon stick-1
Cardomam-1
Cloves-4
Ghee-2 tablespoons
Oil-1 tablespoons
Salt-1 tablespoon

Method:

Mix the rice and dal. Wash them properly and soak them in the water.
Heat the oil and ghee in a pan and add the cinnamon stick, cloves and cardamom and fry them for one minute on a medium flame.
Add the chopped onions, green chillies and ginger garlic paste and fry them for three more minutes.
Add five cups of water and boil. When the water is boiling, add salt, soaked rice and dal.
Cook them for five minutes on a medium flame and lower the flame until the rice is done. Serve hot with tomato pickle or tomato chutney.

Note: If you are using pressure cooker or electrical rice cooker, add only 4 and ½ cups of water.

Gongura Pachadi

2008-03-19T22:58:00.004+08:00

Ingredients:

Fresh gongura-1 bunch
Red dry chillies-10
Coriander seeds-1 teaspoonful
Fenugreek seeds-1 teaspoon
Tamarind-small berry sized
Turmeric powder-a pinch
Garlic cloves-4 (can be replace with a pinch of hing powder)
Salt-2 tablespoons
Oil-5 tablespoons

For Seasoning: ¼ teaspoon mustard seeds, 3-4 pieces of dry chillies, ¼ teaspoon gram dal, ¼ teaspoon urad dal, garlic-2 cloves and few curry leaves.

Method:

Pluck the gongura leaves and wash them thoroughly.
Heat one tablespoon of oil in a pan and add the dry chillies, turmeric powder, fenugreek seeds and coriander seeds.
Fry until they turn light brown in colour and add garlic (4) and tamarind .
Fry for one more minute and turn off the stove.
Transfer them into the mixer jar and in the same pan add the gongura leaves.
Fry on a medium flame until the water evaporates.
Let them cool and transfer them to the jar.
Grind all the fried ingredients along with the gongura leaves and salt using a little water.
Heat the remaining oil in the pan and add the dry chilli pieces, garlic cloves (2) , gram dal, urad dal, mustard seeds and curry leaves.
After they turn brown, add the ground pickle and cook on low flame until the oil separates. Serve with hot rice, ghee and mudda pappu…

Note: This pickle keeps for two weeks, if we store it in a dry jar and do not use a wet spoon.

Mirapakaya Bajji (Chilli Fritters)

2008-03-07T22:53:00.006+08:00

Happy Women’s Day!

Ingredients:

Gram flour or besan-2 cups
Maida-1/2 cup
Green Chillies-5
Baking powder-a pinch
Salt-1 teaspoon
Ajwain (Vamu)-2 tablespoons
Onions-2
Lime-1
Oil for deep fry

Method:

Wash and slit the chillies. Remove the seeds and keep them aside.
In a large bowl, mix the gram flour, maida, salt and baking powder with water into a thick batter.
Grind azvine with a pinch of salt and 4 tablespoons of gram flour.
Fill the chillies with the grinded powder and heat the oil in a pan.
Dip the chillies one by one in the batter and fry them until they turn light golden in colour.
Let them cool and then dip them in the batter again and fry them until they turn into a nice golden colour.
Cut the onions and mix them with lime juice and karappodi.
Now slit the bajjies into half and fill them with the onion mixture.
Serve hot with tea…yummy…

Mulakkada Masala (Drumstick Masala)

2008-02-27T21:59:00.005+08:00

Ingredients:

Fresh drumsticks-4
Fresh grated coconut powder-1 cup
Chopped tomatoes-2
Green chillies-4
Chopped onions-2
Ginger-garlic paste-1 teaspoon
Turmeric powder-1/4 teaspoon
Red chilli powder-1 teaspoon
Tamarind pulp-2 tablespoons
Salt-1 tablespoon
Cumin seeds-1 teaspoon
Garam masala-1 teaspoon
Oil-2 tablespoons
Fresh coriander leaves-a few

Method:

Peel the outer layer of drumsticks and cut them into small pieces.
Grind the chopped onions, tomatoes, coconut and cumin seeds into a coarse paste.
Heat the oil in a pan and fry the grinded paste until it turns brown in colour.
Add the drumsticks and fry them for two minutes on a medium flame.
Add the turmeric powder, chilli powder, salt and ginger-garlic paste.
Mix well and add the tamarind paste with two cups of water.
Let it cook for 6-8 minutes on a low flame.
Add the garam masala and turn off the stove.
After adding the masala powder, it is not necessary to cook. All the spices in the masala powder are dry roasted and powdered. So it will not give a raw smell.
Garnish with chopped coriander leaves and serve with hot rice. It tastes nice after it cools down because the gravy absorbs the sourness of the tamarind.

Nimmakaya Pappu (Lime Dal)

2008-02-24T21:55:00.007+08:00

Lemon and Lime…

The Lemon (Citrus × lemon) is a hybrid in cultivated wild plants. The lemon is used for culinary and non culinary uses throughout the world.The fruit is used primarily for its juice, though the pulp and rind (zest) are also used, primarily in cooking and baking.

Lime is a term referring to a number of different fruits (generally citruses), both species and hybrids, which are typically round, green to yellow in color, 3-6 cm in diameter, generally containing sour pulp, and frequently associated with the lemon. Limes are often used to accent the flavors of foods and beverages.

This is my submission to JFI-Lime/Lemon event hosted by Coffee of http://thespicecafe.com/

Ingredients:

Toor dal-2 cups
Lime juice-1/4 cup
Chopped green chillies-4
Chopped onion-1
Turmeric powder-a pinch
Red chilli powder-1 tablespoon
Garlic cloves-2
Salt-1 tablespoon
Oil-2 tablespoons

For Seasoning:

1 teaspoon mustard seeds, one teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon gram dal, ¼ teaspoon fenugreek seeds, 3-4 dry chilly pieces and a few curry leaves

Method:

Wash the dal and cook until it becomes soft.
Add chopped green chillies, chopped onion, turmeric powder, red chilli powder and salt to it and cook it for five minutes on a medium flame.
Meanwhile, heat oil in a pan and add the dry chillies, garlic, gram dal, urad dal, fenugreek seeds, mustard seeds, cumin seeds and curry leaves.
Let them splutter and add it to the dal and cook it for two more minutes. Turn off the stove and mix it with the lime juice. It is not advisable to cook the dal after adding the lime juice because it makes the dal taste bitter.
Serve with hot rice and papad. I fried the store bought sabudana papad.

Don’t forget to add one teaspoon of ghee while having it...:)

Potato Curry with Green Chilly Paste

2008-02-16T16:58:00.005+08:00

This is my submission for the event-The Potato Fe(a)st hoasted by DK of culinarybazaar.blogspot.com/2008/01/yet-another-event-potato-feast.html

and for the event-Ode to Potato hosted by Sia of

http://www.monsoonspice.com/2008/01/announcing-ode-to-potato.html

Ingredients:

Boiled potatoes-5 medium sized
Green chillies-6
Curry leaves-a few
Chopped onions-2
Ginger-garlic paste-1 teaspoon
Turmeric powder-a pinch
Grated coconut (fresh)-2 tablespoons
Salt-1 tablespoon
Cumin seeds-1 teaspoon
Oil-2 tablespoons

Method:

Peel the skin of boiled potatoes and cut them into small pieces.
Grind the green chillies, chopped onions, cumin seeds, fresh coconut and curry leaves into a paste.
Heat the oil in a pan and fry the grinded paste until it turns into brown colour.
Add the ginger-garlic paste, turmeric powder, salt and potato pieces.
Mix well and fry it for two minutes on low flame. Add ¼ cup of water and let it cook for four minutes.
Once the curry becomes thick, turn off the stove. Serve hot with plain rice and rasam. You can serve it with rotis too.

Note: Since we are using green chillies, the curry appears light green in colour.

Beetroot Burfi

2008-02-13T20:56:00.007+08:00

Happy Valentine’s Day!

This is my submission for Theme of the Week-Valentine’s Day event hosted by Pooja of http://creativepooja.blogspot.com

Ingredients:

Grated beetroot-2 cups
Fresh grated coconut-1 cup
Sugar-1 1/2 cup
Ghee-2 tablespoons
Powdered sugar and cardomam-1 teaspoon

Stirring the grated beetroot and coconut with the ghee…

Method:

Heat one tablespoon of ghee in a pan and fry the grated be etroot for two minutes on a medium flame.
Add the coconut and fry for two more minutes.
Add the sugar and keep on stirring until the mixture thickens.
Add the remaining ghee and stir until the ghee comes out from the mixture.
Transfer the mixture onto a greased plate and cut into heart shaped pieces using a biscuit cutter. Sprinkle the cardamom and sugar powder on the top of them.

Jelly hearts…

I have used “Straw Berry Mambo…” jelly mix to make these cute hearts. Dissolve the powder in the water and boil it with sugar. Transfer it into a tray and allow it to cool. Refrigerate it to set and cut it into heart shaped pieces.

Punugulu

2008-02-09T12:18:00.002+08:00

Ingredients:

urad dal-2 cups
Idly rava-4 cups
Cumin seeds-1 teaspoon
Rice flour-2 tablespoons
Maida or plain flour-2 tablespoons
Baking soda-a pinch
Salt-1 teaspoon
Oil for deep fry

Method:

Soak the urad dal for 4-5 hours and wash it. Grind it into a smooth batter.
Meanwhile, soak the ravva in water for fifteen minutes. Drain the water carefully and wash it with water again. Keep it aside to let the rava settle at the bottom.
Repeat it twice or thrice to clean the rava properly.
Squeeze the ravva and add it to the urad dal batter. Mix it well and allow it to ferment overnight.
Separate the batter into two parts. Store the first part in the fridge.
To the second part, add mixed vegetables and salt and prepare idly. Serve them with peanut powder and ghee.
In the evening, I took the batter from the fridge an hour beforehand to prepare the punugulu.
For this, add rice flour, maida, cumin seeds, baking soda and salt to the batter and mix it well.
Heat oil in a wok and make the batter into small ball s with your hand before dropping them gently in the oil. Fry them untill they turn golden brown.
Serve them with peanut chutney or any sauce.

Rava idly with mixed vegetables…

Tomato-Star Anise soup

2008-02-06T21:23:00.001+08:00

Gong Xi Fa Cai!

Happy Chinese New Year!

7th February is the beginning of the rat year for the Chinese. Chinese New Year starts with the New Moon on the first day of the New Year and ends on the full moon 15 days later. The 15th day of the New Year is called the Lantern Festival, which is celebrated at night with lantern displays and children carrying lanterns in a parade.

A reunion dinner is held on New Year's Eve where members of the family, near and far away, get together for the celebration. The venue will usually be in or near the home of the most senior member of the family. Red packets for the immediate family are sometimes distributed during the reunion dinner. These packets often contain money in certain numbers that reflect good luck and honorability. Several foods are consumed to usher in wealth, happiness, and good fortune.

STEAMBOAT, or food cooked communally in a simmering pot of broth at the table, is traditional reunion dinner fare for Hokkiens, says a spokesman for the Hokkien Huay Kuan. For more details, please visit the following website:

http://www.straitstimes.com/Free/Story/STIStory_193262.html

The Chinese Lunar Calendar names each of the twelve years after an animal. Legend has it that the Lord Buddha summoned all the animals to come to him before he departed from earth. Only twelve came to bid him farewell and as a reward he named a year after each one in the order they arrived. The Chinese believe the animal ruling the year in which a person is born has a profound influence on personality, saying: "This is the animal that hides in your heart." The names of the 12 animals are Rat, Ox, Tiger, Rabbit, Dragon, Snake,Horse, Sheep, Monkey, Rooster, Dog and Boar. For more details, you can visit the following website:

http://www.chinese.new-year.co.uk/calendar.htm

Tomato-Star Anise Soup

This is my submission for Think spice…Think star anise-February event hosted by Sunita Of http://sunitabhuyan.blogspot.com/

Flower of Star Anise...

Native to China and Vietnam, today the star anise tree is mainly grown in China and Japan although it is also cultivated in Laos, the Philippines, Indonesi

a and Jamaica. In China, apart from its use in cooking, Mandarins used to chew the whole dried fruit as a breath freshener and it was also used for other medicinal purposes such as in the treatment of colic, flatulence and nausea.

The tree is propagated by seed and requires a lot of water in a well-drained, acid soil to grow well. Although it takes 5 years to flower, an

d generally only starts to bear fruit when it is 6 years old, it is a very long-lived tree and often continues to bear fruit for almost 100 years. The fruit, or more properly, seed pods, are harvested before they ripen after which they are sun-dried. The red-

brown, star-shaped seeds contain 5-10 oval sections up to 12mm/ ½ -inch in length, each containing an oval seed. These pods are then either packaged whole or ground ready for sale. Both the pods and the seeds are used when ground. For more details, please visit the following site. I found this recipe in the same site and made a little change.

http://www.recipes4us.co.uk/Specials%20and%2
0Holidays/Star%20Anise%20Origin%20Uses%20Recipes.htm

Ingredients:

Riped tomatoes-4
Star anise-2
Potato-1
Onion-1
Beans-6

Fresh coriander leaves-a few
Ginger paste-a small piece
Pepper-1 teasoon
Salt-1 teaspoon
Vegetable oil or butter-1 tablsespoon
Toasted bread pieces-a few

When the soup is boiling…

Method:

Cut the tomatoes, potato, onion and beans into small pieces.
Transfer them into a microwaveable bowl and add four cups of water.
Add the oil, star anise and ginger piece and boil it in the oven for 30 minutes.
After every ten minutes stop the oven and stir and mash the ingredients.
After 30 minutes, take out the bowl and remove the skin of tomato pieces, ginger and star anise.
Add the coriander leaves, pepper and salt and boil for four more minutes.
Serve hot with the toasted bread slices. If you want to make it on a stove, heat the oil and fry the vegetables until they become brown in colour.
Add the water and and start boiling. Once the vegetables are cooked, lower the flame and cook for twenty minutes.
Remove the skin of tomato pieces, ginger piece and star anise and mash the vegetables.
Add the coriander leaves, pepper and salt serve hot along with the toasted bread slices.

Muruku with Milk

2008-02-02T22:04:00.001+08:00

One of my friend introduced this recipe to me. These are very crispy and tasty.

Ingredients:

Rice flour-4 cups
Fresh milk-2 cups
Red chilly powder-1 teaspoon
Salt-1 tablespoon
Turmeric powder-a pinch
Azwine-1 teaspoon
White sesame seeds-1 tablespoon
Oil for deep fry

Method:

Add the rice flour, azwine, salt, chilly powder, sesame seeds and turmeric powder into a big bowl.
Mix the flour into a soft dough using milk and two tablespoons of hot oil.
If needed add some water.
Heat the oil in a frying pan and take some dough and put in the muruku press.
Once the oil is heated, start pressing the dough into circles in clockwise direction.
Fry until it becomes brown in colour on both sides.
Transfer them onto a paper towel and follow the same method for the remaining dough.
Allow them to cool and store them in an air tight container.

Soy Granules Curry with Chopped Onions

2008-01-30T21:46:00.001+08:00

Some of our fellow blogger friends are hosting some events which are helping me in experimenting new recipes and tasting healthy dishes. I have made a curry with soy granules and chopped onions. It tasted very nice. My husband told me that it tasted almost like kima curry (minced meat of lamb). I want to share this recipe with you...

Vegetarian kima…

This is my submission to Rajitha of http://hungerpangs.blogspot.com/2008/01/wbb-announcement.html and to Radhi of http://radhiskitchen-radhi.blogspot.com/2008/01/jfi

-february.html

Ingredients:

Soya granules-1 cup
Chopped onions-4
Chopped green chillies-4
Curry leaves-a few
Turmeric powder-a pinch
Red chilly powder-1 teaspoon
Ginger-garlic paste-1 teaspoon
Garam masala-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons

Chopped onions…

Soaked soy granules…

Method:

Soak the soy granules in boiled water for 15 minutes.
Meanwhile, chop the onions and green chillies finely.
Heat the oil in a pan and add the onions, green chillies, ginger-garlic paste and curry leaves and fry them until they became soft.
Squeeze the soy granules and add them to the onions. Mix well and let them fry for two minutes.
Now add the turmeric powder, chilly powder and salt. Sprinkle some water and cover the pan with a lid.
Cook until they are done and add the garam masala.
Turn of the stove and serve with rice and rasam.

2008-01-27T13:50:00.005+08:00

Fried Rice and Aloo Koorma with Onion Ritha

Fried Rice

Ingredients:

Basmathi rice-2 cups
Mixed vegetables (cubed carrot, fresh corn and fresh peas)-1 cup
Garam masala-1 tablespoon
Ghee-4 tablespoons
Salt- 1 tablespoon

Method:

1.Wash and cook the rice with 4 cups of water (not too soft). Let the rice cool.
2. Boil the vegetables and keep them aside.
3. Heat the ghee in a pan on medium flame.
4. Add the mixed vegetables and fry for three minutes on low flame.
5. Add salt and garam masala, rice and mix well. Turn off the stove and serve hot.

Note: Garnish the rice with chopped spring onions. I didn’t have them when I was preparing this meal.

Aloo Koorma

Ingredients:

Boiled and cubed potatoes-2 cups
Dry chilly powder-1 teaspoon
Turmeric powder-a pinch (optional)

For grinding:

Tomatoes-2 small sized
Chopped onions-2
Green chillies-4
Coriander seeds-1 teaspoon
Cumin seeds-1 teaspoon
Cashew nuts or sasame seeds or dry or fresh coconut (I have used cashews)
Curd-1 cup
Coriander leaves-a few
Garam masala-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons

Method:

Heat the oil in a pan and add the ground paste.
Fry until it turns brown in colour and add the boiled potatoes.
Stir well and add the turmeric powder, chilly powder and salt.
Add ¼ cup of water and cook on medium flame.
Add the garam masala and stir well. Turn off the stove and add the curd and garnish with chopped coriander leaves.

Onion Ritha

Ingredients:

Finely chopped onions-2
Chopped green chillies-2
Chopped coriander leaves-a few
Salt-1/4 teaspoon
Home made Curd (yogurt)-1 cup

Method:

1. Take a big bowl.
2. Add the chopped onions, green chillies, coriander leaves and salt.
3. Add the curd and mix well.
4. Simple and delicious onion ritha is now ready…
5. Serve it with the pulav or fried rice or rotis.

Thiranga Ritha (Tri -coloured Vegetable Salad)

2008-01-20T22:46:00.002+08:00

26th January 1950 is one of the most important days in Indian history as it was on this day the constitution of India came into force and

India

became a truly sovereign state. In this day

India

became a totally republican unit. The country finally realized the dream of Mahatma Gandhi and the numerous freedom fighters who, fought for and sacrificed their lives for the Independence of their country. So, the 26th of January was decreed a national holiday and has been recognized and celebrated as the Republic Day of India, ever since.

The Indian flag was designed as a symbol of freedom. The late Prime Minister Jawaharlal Nehru called it "a flag not only of freedom for ourselves, but a symbol of freedom to all people." The flag, as you can see, is a horizontal tricolor in equal proportion of deep saffron on the top, white in the middle and dark green at the bottom. The ratio of the width to the length of the flag is 2:3. At the center of the white band, is a wheel in navy blue color that indicates the Dharma Chakra (the wheel of law), in the Sarnath Lion Capital. Its diameter approximates the width of the white band and it has 24 spokes. The saffron stands for courage, sacrifice and the spirit of renunciation; the white, for purity and truth; and the green for faith and fertility. more...

Grated carrot, chopped onions and fresh coriander in curd or yogurt…

This is my submission for the event of "Vegetable of the week" & " Theme of the week" hosted by Pooja of http://creativepooja.blogspot.com/

Ingredients:

Fresh curd or yogurt-1 cup
Chopped onions-1
Grated carrot-2 tablespoons
Chopped fresh coriander leaves-2 tablespoons
Pepper- ¼ teaspoon
Salt-1/4 teaspon

Method:

Transfer the curd into a container and mix with the grated carrot, chopped onions and coriander leaves.
Mix it with the salt and pepper and serve it with pulav or fried rice or rotis.

Papaya Halwa

2008-01-14T21:14:00.001+08:00

Happy Sankranti To All Of You!

Papaya Halwa

This is my submission for AFAM… A Fruit A Month event hosted by Naags of http://cookingandme.blogspot.com/

Ingredients:

Cubed papaya-1 bowl
Sugar-1/2 bowl
Cardamon powder-a pinch
Chopped pisthachios-1 tablespoon
Ghee-1/4 cup

Method:

Choose a fresh but ripe papaya with orange coloured skin and cut it into cubes.
Add the papaya cubes and sugar into a heavy bottomed vessel or pan and start heating them on a medium flame. Papaya has a sweet taste, so it needs less sugar.
Add two tablespoons of ghee and keep stirring. The halwa takes a long time to thicken.
After the halwa thickens, add the cardamom powder and remaining ghee and mix well.
Transfer the halwa into a greased plate and garnish with the chopped pisthachios.

Grated Carrot Stir Fry

2008-01-10T18:57:00.002+08:00

Ingredients:

Grated carrot-2 cups
Chopped onions-2
Chopped green chillies-3
Turmeric powder-a pinch
Red chilly powder-1 teaspoon
Ginger-garlic paste-1 teaspoon
Dry coconut powder-1 tablespoon
Garam masala-1 teaspoon
Salt-1 tablespoon
Oil-1 tablespoon

For Seasoning: 1 teaspoon mustard seeds, one teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon gram dal and a few curry leaves

Method:

Heat the oil in a pan and add the seasoning ingredients and fry for one minute on medium flame.
Add the onions, green chillies and ginger garlic paste and fry until it turns brown.
Now add the grated carrot and mix. Add the turmeric powder, red chilly powder and salt.
Cover the pan with a lid for 3-4 minutes and cook on low flame. Take out the lid and add the dry coconut powder and garam masala.
Fry for two minutes on medium flame and turn off the stove. Serve with the plain rice and sambar or rasam.

Note: Carrot can be replaced by beet root or beans.

Vegetable Pulav and Palak paneer

2008-01-04T23:01:00.004+08:00

This is my submission for Think spice...think garlic event hosted by Sunita of http://sunitabhuyan.blogspot.com/

Vegetable Pulav

Vegetable Pulav…

Ingredients:

Basmathi rice-2 cups
Cubed carrot-1 cup
Cubed beetroot-1 cup
Fresh mint-1 cup
Fresh coriander leaaves-1 cup
Chopped onion-1
Fresh grated coconut-1 cup (optional)
Cinnamon stick-1
Star anise-2
Cardomam-2
Cloves-4
Bay leaves-4
Shajeera-1 teaspoon
Ghee-4 tablespoons
Oil-2 tablespoons
Salt- to taste (1 tablespoon)

For grinding:

Ginger-a small piece
Garlic-5 cloves
Jeera or cumin seeds-1 tablespoon
Coriander seeds-1 tablespoon
Green chillies-4

Method:

Wash and soak the rice with 4 cups of water in an electric rice cooker container. Heat the ghee and oil in a pan on medium flame.

Add the cloves, cinnamon, cardomam, star anise, bay leaves and shajeera and fry for 1 minute.

Add the onions, carrot, beetroot, mint and coriabnder leaves and fry for 3 minutes.

Add the grinded paste and fry for two more minutes and mix it with the salt.

Remove from the stove and add to the rice cooker container and cook it is done.

Note: Before serving mix the rice gently.

Palak Paneer

Palak Paneer…

Ingredients:

Chopped Spinach-4 cups
Cubed Paneer-1 cup
Green chillies-4
Dry chilly powder-1 teaspoon
Turmeric powder-a pinch (optional)
Sugar-1 teaspoon (optional)
Garlic-4 cloves
Chopped onions-2
Garam masala-1 teaspoon
Salt to taste
Ghee-2 tablespoons

Method:

Wash and boil the spinach with green chillies and allow it to cool.

Grind the spinach with garlic, chilly powder, turmeric powder, sugar and salt into a paste.

Heat the paneer in oven for two minutes and wash with cold water or deep fry the paneer in oil and keep them aside.

Heat the ghee in a pan and add the chopped onions.

Fry the onions for three minutes on medium flame and add the grinded spinach paste.

Allow it to cook for 5 minutes on low flame and add the paneer.

Cook for three more minutes and add the garam masala.

After two minutes turn off the stove and serve with the vegetable pulav or pooris.

Dry Nuts Burfi

2007-12-30T22:50:00.002+08:00

This is my submission for Click…Nuts event hosted by http://jugalbandi.info/2007/11/click-december-2007-the-theme-is/the-theme-is/ of Jai and Bee.

Ingredients:

Powder of cashew nuts, almonds, pisthachios and hazel nuts-1 cup
Sugar-1 ¼ cup
Vanilla essence-1/4 teaspoon

Method:

Boil the sugar with a cup of water in a pan or heavy bottomed vessel.
After the sugar melts and a thick syrup is formed, add the powdered dry nuts.
Stir well on low flame until the mixture comes out from the sides.
Add the vanilla essence and transfer the mixture into a greased plate.
Cut into desired shape.

Grated Mango Pickle (Instant)

2007-12-27T18:08:00.001+08:00

Ingredients:

Grated raw mango (Sour)-1 cup
Red chilly powder-2 tablespoons
Salt-2 tablespoons
Sugar-1 teaspoon
Crushed garlic-1 tablespoon
Fenugreek powder-1 teaspoon
Turmeric powder-a pinch
Oil-4 tablespoons

For Seasoning: ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds, ¼ teaspoon gram dal, ¼ teaspoon urad dal and few curry leaves.

Method:

Dry roast the fenugreek seeds and allow them to cool. Later grind into a fine powder and keep aside.
Heat the oil in a pan and add the seasoning ingredients and let them splutter.
Add the grated mango and turmeric powder. Cook on low flame until oil separates from it.
Add the crushed garlic, sugar, fenugreek powder, chilly powder and salt. Cook for two more minutes and turn off the stove.
After cooling, store it in a dry jar. Tastes nice after one day and keeps for ten days, if we don’t use a wet spoon. Goes well with plain rice or dosa.

Cookies with Dry Fruits and Nuts

2007-12-23T13:43:00.003+08:00

This is my submission for AFAM …A Fruit A Month hosted by Latha Narasimhan of http://theyumblog.wordpress.com/and for "Eat Christmas cookies" event hosted by susan of http://foodblogga.blogspot.com/2007/11/eat-christmas-cookies-food-blogga-event.html

Cranberries are a major commercial crop in certain US states and Canadian provinces. Most cranberries are processed into products such as juice, sauce, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is regarded an indispensable part of traditional American and Canadian Thanksgiving menus and European winter festivals. Cranberries are a source of polyphenol antioxidants, phytochemicals under active research for possible benefits to the cardiovascular system, immune system and as anti-cancer agents.

^{For more details, please visit the following website.}

http://en.wikipedia.org/wiki/Cranberry#_note-22

Ingredients:

All purpose flour or maida-2 cups

Sugar (powdered)-2 cups

Butter or ghee-1 ½ cup

Baking powder-1 teaspoon

Dried Cranberries-few chopped

Pistachios-few chopped

vanilla essence-4 drops

Cookies, before baking…

Method:

Mix all the above ingredients into a tough dough except the dry fruits and nuts.

Roll the dough into big circles using the rolling pin.

Cut into small circles using a biscuit mold or any small lid. Garnish with the dry fruits and nuts.

Place them in a greased tray and bake for 5-6 minutes in oven toaster.

Allow them to cool and store in an air tight container.

Note: We can use other dry fruits like apricot, raisins and other nuts like almond, cashew etc.

Mutter Paneer

2007-12-15T23:13:00.001+08:00

This is my submission for Think Spice… …Think Cinnamon hosted by Sunita of http://sunitabhuyan.blogspot.com/

Ingredients:

Cubed paneer-1cup
Fresh mutter-1/2 cup
Tomatoes-5
Green chillies-3
Cashew nuts-10
Kasoori methi (dry fenugreek leaves)-1 tablespoon
Turmeric powder-a pinch
Red chilly powder-1 teaspoon
Salt-1 tablespoon
Oil-1 tablespoon
Ghee-1 teaspoon
Coriander seeds-1 teaspoon
Cumin seeds-1 teaspoon
Sugar-1teaspoon (optional)
Cinnamon stick-1 piece

Method:

1. Grind the tomatoes, green chillies, cashew nuts, coriander seeds, cumin seeds, cinnamon stick into a smooth paste.

2. Heat the oil and ghee in a pan and fry the grinded paste until it turns brown.

3. Add turmeric powder, chilly powder, salt and kasoori methi and fry for two more minutes.

4. Heat the paneer in oven for two minutes and wash with cold water.

5. Add mutter and panneer and boil it for five minutes on low flame with sufficient water. This cury tastes very nice with poori or chapathi.

Note: I make this curry when I want to avoid using ginger, garlic, onion and garam masala. Cinnamon gives a nice flavour to this curry.

Chekkalu

2007-12-09T19:14:00.001+08:00

Chekkalu or Karapu billalu

Ingredients:

Rice flour – 4 cups
Soaked Chenna dal – 1 cup
Green chilli, ginger and jeera (cumin seeds) paste – 1 spoon
Hot oil or ghee – 2 spoons
Curry leaves – chopped
Oil – for deep fry
Salt – to taste

Mthod:

1. Mix all the above ingredients in a big bowl and make it into dough.

2. Now make lemon sized balls with the dough.

3. Take a greased plastic cover and flatten the balls into circles.

4. Heat oil in the pan and deep fry the chekkalu into golden brown colour.

5. Let them cool and store them in an air tight container. They will remain fresh for more than one week. These snacks don’t absorb much oil.

Note: Instead of green chilli paste you can use red dry chilli powder.

Mullangi Pachadi

2007-11-28T22:29:00.001+08:00

Mullangi Pachadi or Radish Chutney

Ingredients:

Cubed Radish-1 cup
Roasted peanuts-4 tablespoons
Green chillies-5
Cumin seeds-1 teaspoon
Lemon juice-4 tablespoons
Turmeric powder-a pinch
Curry leaves-few
Garlic-3 cloves
Salt to taste
Oil-1 tablespoon

Method:

1. Heat the oil in a pan and fry the green chillies, curry leaves, turmeric powder, cumin seeds and garlic (in the end) on low flame.

2. Keep them aside and fry the cubed radish for four minutes on low flame.

3. Turn off the stove and let them cool.

4. Add peanuts, salt and lime juice and grind into a smooth paste. If necessary use a little water.

5. Serve with hot rice and ghee. It was yummy…even my children liked it.

Note: If you want, you can season the chutney with mustard seeds and red dry chillies.

Pesarattu-Upma with Ginger Chutney and Ginger Tea

2007-11-18T22:15:00.002+08:00

Ginger, the underground stem, or rhizome, of the plant Zingiber officinale has been used as a medicine in Asian, Indian, and Arabic herbal traditions since ancient times. Ginger is used in a lot of dishes because of its medicinal value. Too much ginger can cause heartburns.

Ginger Chutney with Green Chillies

This is my submission for Think Spice-Ginger hosted by Sunita of http://sunitabhuyan.blogspot.com/

Pesarattu-Upma

Upma

Ingredients :

Sooji or bombai ravva-1 cup
Chopped onion-1
Chopped green chillies-2
Ginger-small piece
Dry red chilly-1
Curry leaves-few
For seasoning : Gram dal-1/4 tesson, urad dal ;-1/4 teaspoon, Cumin seeds-1/4 teaspoon, Mustard seeds-1/4 teaspoon and Salt to taste
Oiil-2 tablespoons

Method :

1. Heat the oil in a pan and add the red dry chilly pieces, gram dal, urad dal, mustard seeds, cumin seeds and let them splutter.

2. Add the chopped pieces of ginger, green chilli and chopped onion and fry them until they become soft.

3. Add 3 cups of water and salt and boil it on medium flame.

4. Lower the flame and add the ravva with continuous stirring. If the ravva is dry roasted for three to four minutes, the upma tastes very nice.

5. Cook it for five minutes and turn off the stove.

Pesarattu

Ingredients :

Green grams or pesalu-2 cups
Fenugreek seeds or menthulu-1/4 teaspoon
Rice-1/4 cup
Ginger-1 inch piece
Cumin seeds or jeera-1 teaspoon
Salt to taste
Oil-4 tablespoons

Method:

1. Soak the green grams overnight along with the rice and fenugreek seeds.

2. Wash and grind them with cumin seeds, salt, water and ginger into dosa batter consistency.

3. Heat a non stick pan and pour the batter with a laddle and spread it into a circle.

4. Add one teaspoon of oil at the edges of the circle. Let it cook on medium flame.

5. Flip it over and add a laddle of upma and fold it. Serve on a plate. If you do not want to add upma, you can add chopped onions green chillies and fold the pesarattu.

Ginger Chutney

Ingredients :

Ginger-50 grams
Green chillies-5
Grated jaggery-2 spoons
Tamarind-small berry sized
Turmeric powder-a pinch
Jeera-1 teaspoon
Garlic cloves-2
Oil-2 tablespoons
For Seasoning : ¼ teaspoon gram dal, ¼ teaspoon urad dal, ¼ teaspoon mustard seeds, few curry leaves and 4pieces of red dry chilly

Method:

1. Heat the oil in a pan and fry the green chilli, turmeric powder and cumin seeds on low flame.

2. Before turning off the stove add the tamarind and garlic cloves and fry them for one minute.

3. Peel off the ginger and cut it into small pieces and fry until they turn brown. Grind all the fried ingredients along with the salt and jaggery.

4. In the same pan, heat the remaining oil and fry the red dry chilly pieces, gram dal, urad dal, mustard seeds and curry leaves.

5. Turn off the stove and add it to the grinded chutney. It will keep for 4-5 days.

Ginger Tea

Ingredients :

Milk- ¾ cup
Water-1/4 cup
Red Lable tea powder or any other brand-1 tablespoon
Sugar-1 tablespoon
Ginger-1 inch piece

Method:

1. Heat the milk and water in a vessel on medium flame and add the tea powder.

2. After boiling for three minutes add the crushed ginger and lower the flame.

3. Add sugar and let it boil for three more minutes.

4. Turn off the stove and filter the tea into a cup using the filter.

5. Drink it hot.

Kandi Pachadi

2007-11-15T21:15:00.001+08:00

Toor Dal Chutney

This is my submission for JFI-Toor dal hosted by Linda of http://outofthegarden.wordpress.com

My grand mother used to make this pachadi when we went to our village in my childhood. She used to grind it in a mortar with a club. That tasted very nice. I made this chutney in mixer. We love to eat this pachadi.

Ingredients :

Kandi pappu or Toor dal-1/4 cup
Dry red chillies-4
Cumin seeds or jeera-1 tea spoon
Tamarind-small berry sized
Turmeric powder-a pinch
Oil-1 tablespoon
Garlic cloves-3
Salt to taste

Method :

1.Heat the oil in a pan and fry the dry chillies for two minutes on low flame.

2. Add the turmeric powder, cumin seeds, garlic cloves and tamarind and fry for one minute.

3. Transfer them into a bowl and fry the toor dal till a nice aroma spreads throughout the kitchen.

4. Turn off the stove and allow it to cool. Grind all the ingredients into a paste by adding sufficient water and salt.

5. Serve with hot rice and ghee.

Laddoo with Sooji

2007-11-12T22:18:00.001+08:00

Ravva Laddoo

The simplest and easiest sweet I make in less time is Ravva Laddoo. My children love these laddoos. But they do not eat the nuts in the laddoos. So I always powder the nuts and make laddoos. Because of this, the colour of the laddoo changes but they taste heavenly.

Ingredients:

Ravva or Sooji-3 cups
Sugar-11/2 cup
Ghee-4 tablespoons
Cashew nuts-10
Pistachios-10
Caqrdamom-4
Dry or fresh coconut (grated)-2tablespoons
Milk-sufficient to make laddoo (1/4 cup)

Method:

1. Heat the ghee in a pan and fry the cashew nuts and pistachios until brown and keep aside. After they are cooled, grind them into a coarse powder.

2. Now fry the ravva till brown on low flame. Powder the sugar and cardamom and add it to the ravva.

3. Add cashew and pistachio powder, grated coconut and fry it for two minutes and turn off the stove.

4. Mix the ravva with the milk and make them into round balls or laddoos. (Milk should be boiled and cooled before adding to ravva).

5. We can also add almonds and raisins. These laddoos will keep for one week if we do not use wet hands.

Happy Diwali!

2007-11-08T22:02:00.001+08:00

Happy Deepavali!

Sanna Karappusa

2007-11-06T22:15:00.004+08:00

Sanna Karappusa (thin muruku)

Ingredients:

Gram flour or besan-4 cups
Ajwain powder-1teaspoon
Chilli powder-1 teaspoon
Salt-1 tablespoon
Turmeric powder-a pinch (optional)
Oil for deep fry

Method:

1. Sieve the gram flour in a broad bowl and add the chilly powder, turmeric powder, azwine powder and salt.

2. Mix well and make dough using sufficient water and two spoons of hot oil.

3. Heat the oil for deep fry in a wok on medium flame and take a handful of dough and fill it in the muruku press.

4. Press in clockwise motion and let it fry till brown.

5. Slowly turn to other side and fry till brown.

6. Take out and place it on the paper towel. Follow the same process until the dough finishes.

7. Let the muruku get cool and store in a air tight container.

Fantastic Four Meme and Ras Malai

2007-11-03T21:28:00.003+08:00

Hi Friends! Our fellow blogger, lovely Remya has tagged me for “Fantastic Four Meme” for the first time. Before that let me give you a treat with a sweet.

Ras Malai

Ingredients:

Milk-4 cups
Haldiram’s rasgulla-10 pieces
Coarsely powdered dry fruits (almonds, cashew nuts and pistachios)-4 tablespoons
Saffron-few strands
Cardamom powder-a pinch
Sugar-2 tablespoons (as per your taste)

To prepare rasgulla by own look here…
http://www.diwalicelebrations.net/diwali-recipe/rasmalai-recipe.html

Method:

1. Boil the milk in a heavy bottomed vessel till it reduces into half of the quantity.

2. Take one spoon boiled milk and soak the saffron strands.

3. Add the powdered dry fruits and sugar to the milk and boil for two minutes on low flame.

4. Now add the saffron and cardamom powder and turn off the stove.

5. Allow the milk to cool and add the squeezed rasgullas. Refrigerate for one hour and have the delicious ras malai…

Fantastic Four Meme…

Four places I've lived…

Paloncha (AP)-childhood till before marriage

Vijayawada-after marriage

Vijayanagaram-for one year

Singapore-at present

Four Jobs I had…

Eldest daughter and eldest sister to a sister and two brothers.

Student-never ending

Teacher-at present

Mother of two lovely kids (a son and a daughter)

Four favourite Places I've holidayed…

Kanyakumari (Tamilnadu)-I love the sunrise.

Mysore (Karnataka)-love the Mysore Maharaja Palace.

Genting Highlands (Malaysia)-nice place to enjoy both for kids and adults.

Pattaya (Bangkok)-enjoyed visiting the coral island in a speedboat.

Four Favourite foods…

Mother’s pappucharu

Mother in law’s tamarind rice

Meegoreng (Chinese veg noodles)

Sweets (ghee mysorepak) and Snacks (Chekodilu)

Four places I'd rather be...

Paloncha-My hometown

Jaipur-The lovely pink city with its majestic palaces and rich history.

Agra-Tajmahal

In a park with my family.

Four persons I like to tag...

Bhawna

Kumudha

Prajusha

Rohini

I have recently joined the Foodie Blog roll. If you wish to join too, click on the Foodie Blog roll menu at the right side of my webpage. I would like to thank Jenn for adding me in the blog roll.