First Blog Anniversary, Gavvalu & Chekodilu

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…

Poornalu and an Award

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.

Fantastic Four Meme and Ras Malai

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.