Tuesday, November 10, 2015

Pesara Sunni Undalu (Moong dal Laddoos)

Happy Diwali :)
Pesara sunni undalu are healthy and kids friendly laddoos, made up of skinned green gram.

Split and skinned green gram or skinned moong dal-1 cup
Sugar-1 cup
Ghee-1/2 a cup
Cardamom powder- 1/4 teaspoon
How to make:
  1. Dry roast the moong dal in a pan on a medium flame for 2-3 minutes.
  2. Lower the flame and fry it until it turns brown in colour and a nice aroma forms.
  3. Turn off the stove and allow the dal to cool. Grind the dal and sugar into a powder. 
  4. Transfer the mixter into a wide plate or a bowl and add the cardamom powder and melted ghee.
  5. Mix it well  and make small laddoos out of this. Leave them for 15 minutes to settle down and store them in an air tight container.
Note:  Adjust the quantity of sugar according to your taste.

Thursday, October 22, 2015

Happy Navratri & Dasara

Badam or Almond Halwa

Badam halwa reminds me my friend and neighbour, Lalitha. She showed me how to make this delicious halwa when we stayed in Singapore. Thank you Lalitha :) I made it with little changes. Let's see the recipe now.


Almonds or badam-1/2 a cup
Milk-1/2 a cup
Sugar-1/2 a cup
Cardamom powder-1 teaspoon
Ghee-2 tablespoons

How To Make:

  1. Soak the almonds in hot water for 15-20 minutes. Peel the skin and grind them into a thick paste by adding the milk.
  2.  Add the sugar and half a cup of water into a pan and boil it on a medium flame till you get a syrup of one string consistency.
  3. Lower the flame and add the almond paste to the syrup. Mix it well and add one tablespoon of ghee.
  4. Stir it continuously without burning. Add the cardamom powder and remaining ghee and mix it well. 
  5. Once the mixture becomes thick and starts separating
    from the pan, turn off the stove and trasfer it into a serving bowl.
           Delicious and nutritious badam halwa is now ready :)

Note: If you want you can also add few saffron strings after adding the ground paste to the syrup.

Bobbarla Guggillu


Bobbarlu or chawli or lobia-1 cup
Water-4 cups
Salt to taste

For Seasoning:
Curry leaves-few
Cut green chilly-4
Turmeric powder-a pinch (optional)
Split and skinned black gram-1 teaspoon
Split and skinned bengal gram-1 teaspoon
Mustard seeds-1/4 a teaspoon
Cumin seeds-1/2 a teaspoon
Asafoetida or hing-a pinch 
Oil-1 tablespoon


How To Make:
  1. Wash and soak the bobbarlu or lobia in suffiecient water for overnight or for six hours.
  2. Heat the oil in a pressure cooker and add all the seasoning ingredients one by one.
  3. Let them splutter for a few seconds  and add the soaked lobia. Pour four cups of water add salt to it.
  4. Pressure cook it for 2-3 whistles and turn off the stove. 
  5. Once the pressure stops releasing, open the lid carefully and drain the water into a separate bowl.You can add lemon juice to it and have it as a soup or else you can serve it with steamed rice like rasam.
         Adjust the salt and serve the bobbarla guggillu in a bowl and enjoy :)

Note: You can also add chopped coriander leaves and crushed garlic to it.