Wednesday, October 26, 2016

Boondi Ladoo - Festival Specials




Ingredients
Besan - 1 cup
Sugar - 1 cup
Water - 1/2 cup
Nuts (Raisins, cashew nut) - 5 tsp
Cardamom powder - 1/2 tsp
Oil to fry
Ghee for frying nuts
Edible camphor a pinch



Method
  1. Add ghee in a small pan and roast the nuts. Keep it aside.
  2. In a wide bowl add besan and rub with your hands to avoid lumps.
  3. Add water little by little to the besan. The consistency is not too thick or not too watery.
  4. Heat oil in a pan. Take boondi ladle, pour batter and spread with your hands.
  5. Fry the boondi until 3/4 done. It should not be crispy. Remove from oil and drain in paper towel.
  6. Repeat the same procedure for remaining batter.
  7. Boil water & sugar until it reaches to one string consistency.
  8. Switch off the flame. Add elachi powder and mix well.
  9. Add fried boondi and nuts and mix well. Close with lid and leave it for 10 mins.
  10. When the mixture is warm, make ladoos. Store in air tight container.

Thursday, September 1, 2016

Undrallu / Vinayaka Chaturthi Special




Ingredients
Rice rava – 1 cup
Chana dal – ½ cup
Water – 2 cups
Jeera – 1 tsp
Oil – 3 tsp
Ghee – 2 tsp
Salt to taste

Method

                    Heat oil in a pan, add jeera allow them to splutter. Add water and salt. Let it boil. When boiling starts, add rice rava, chana dal and mix it well. Cook on low medium flame. When it completes, Keep it aside. Add little ghee. Make it as balls.

Paala Talikalu / Vinayaka Chaturthi Special




Ingredients
Wheat flour (atta) – 1 cup
Sago / sabudana – ½ cup
Sugar – 1 cup sugar
Milk – 1 cup
Ghee – 2 tsp
Chopped dry fruits for garnishing
Elachi powder – ½ tsp

Method

                   Make a dough using water. Divide into small balls. Using hands spread it as talikalu. Add 1 cup of water to a pan. Add sago and cook for 15 then add atta talikalu and cook for 10mins. Add sugar and cook for 10mins on low medium flame. Add milk and cook for 10mins on medium flame. Add elachi powder & dry fruits.

Tuesday, May 3, 2016

Spinach blackberry Smoothie




For April month ShhhhCooking challenge ingredients given by Shobana. She gave me wonderful ingredients. Thanks to Shobana.

Ingredients

1 cup Baby spinach
2/3 cup black berries
2/3 cup yogurt / hung curd
1 orange
5 mint leaves
½ tsp honey

Method
In a blender add all ingredients and blend until smooth. Pour into glasses and serve.

Tuesday, March 1, 2016

Eggless Red Velvet Cake with Beetroot




This month my partner is Mayuri of mayurisjikoni  for shhhh cooking challenge. She gave me flour and beetroot. She told to me make something for valentine. I am thinking about that. Finally I got the cake recipe. The heart shape baking plate is in my handy. Thank you Mayuri to give such a wonderful ingredients…




Ingredients

Dry Ingredients
1 ¼ cup All purpose Flour
1 cup Sugar
1 ½ tbsp Cocoa powder
1 tsp Baking powder
½ tsp Baking soda
¼ tsp Salt

Wet Ingredients
1 cup Beetroot puree
1 cup Curd
1/3 cup Oil
1 ½ tsp Vanilla extract





Method

  1. Peel the beetroot and grate it.
  2. Take all dry ingredients in a bowl and mix well.
  3. Take another bowl add wet ingredients and whisk well.
  4. Pour this into the bowl with dry ingredients and combine well.
  5. Divide the batter in to tins. Bake for 1800C / 3500F for 20 to 25 mins. Insert a toothpick into the centre.
  6. If it comes out clean, they are done. Cool it completely.

Tuesday, January 5, 2016

Dry Ginger Powder / Sonti podi - Perfect for cold and cough




Ingredients
Dry ginger/ Sonti – 50 gm
Cumin seeds/Jeera – ½ tsp
Chana dal/Senaga pappu – 2 Tbsp
Toor dal/Kandi pappu – 2 Tbsp
Moong dal/Pesara pappu – 2 Tsp
Coriander seeds/Dhaniyalu – 2 Tbsp
Black pepper whole - 1 ½ tsp
Ajwain/ Omu - 1 Tbsp 
Ghee - 2 Tbsp
Salt to taste



Method
  1. Heat ghee in a pan and fry all ingredients one by one except salt. Cool it.
  2. Transfer it to a mixi jar and add salt. Make it as fine powder. Store it in airtight container.
  3. Mix podi with hot rice and ghee.
  4. It is very useful for digestion and in winter seasons.

Thursday, December 17, 2015

Cabbage Kofta Curry





Ingredients

For koftas
Finely chopped cabbage – 2 cups
Chopped green chillies - 4
Besan – 1 cup
Salt taste

For gravy
Tomato puree – 3
Brown onion paste – 1 cup
Coriander powder – 2 tsp
Red chilli powder – 1 tsp
Turmeric powder – ¾ tsp
Coriander powder – 3 tsp
Ginger garlic paste – 2 tsp
Dry kasoori methi – ½ tsp
Garam masala – 1 tsp
Salt to taste
Oil – 3 tsp

Method

For Koftas
  1. Heat oil in a pan.
  2. Add the besan, green chilli, salt and mix well like pakoda mixture.
  3. Don’t add water. Drop like pakodas using above mixture.
  4. Deep fry until golden brown and crisp on the outside.
  5. Drain on absorbent paper and set aside.


For Gravy
  1. Heat 3 tsp of oil in a pan, add the brown onion paste and saute for 3 mins.
  2. Add ginger, garlic paste and saute for 2 mins.
  3. Add the turmeric powder, coriander powder and red chilli powder.
  4. Continue to saute on medium heat for 2 mins.
  5. Add tomato puree and continue to saute till the oil floats.
  6. Add 2 cups water and bring to boil.
  7. Add salt and cook for 10 mins.
  8. While serving arrange koftas on the serving plate, pour the gravy over them. 
Other Cabbage recipes
1) Cabbage Dosa
2) Cabbage Pancake
3) Carrot cabbage vada
4) Cabbage rice
5) Cabbage moong dal thoran
6) Bottle gourd cabbage milk curry

Friday, November 6, 2015

Kajjikayalu - Festival Specials





Ingredients

For filling

Putnalu / roasted daliya – ¼ Kg
Jaggery – ¼ Kg
Coconut powder – ½ cup
Elachi powder – 1 tsp

For dough
All purpose flour – ½ kg
Curd – 3 tsp
Water to make dough
Oil to fry

Method
                    In a mixi jar add putnalu, jaggery, coconut powder, elachi and make fine powder. In a bowl add flour, curd and mix well. By adding little and little water, make smooth dough. Cover it. Keep it aside for 30 mins. Divide into puri size balls. Roll it like puri. Place 1 Tsp powder in the center of puri. Apply some water to the corners of puri. Close it by attaching two ends. Deep fry in oil. 

Note: If you want add sugar instead of jaggery.

Monday, September 14, 2015

Red Sorrel Leaves Rice / Gongura Annam - One pot meal





Ingredients
1 cup Cooked rice
1 cup Red sorrel leaves / Gongura

To make powder
1 tsp Mustard seeds
1/2 tsp Methi seeds
1 tbsp Sesame seeds
2 to 3 Dry red chillies

For tempering / talimpu
1 tsp Mustard seeds
1/2 tsp Cumin Seeds
1 tbsp Chana dal / Senagapappu
1 tbsp Urad dal / Minapappu
1 to 2 Dry red chillies
3 Green chillies paste
1 medium Red onion (cut into long thin strips)
1/4 tsp Hing
3 tbsp Peanuts
3 tbsp Oil




Method

To powder
  1. In a pan dry roast one by one. Allow them to cool. Make rough powder.


For leaves paste
  1. Add 1 tsp oil in a pan and add leaves and roast them on low flame till the leaves wilt.
  2. It may take 6 to 8 minutes. Remove from heat  and cool. Make a fine paste.
  3. Add this paste and powder to cooled rice and mix well.


For Sorrel leaves rice
  1. In a pan add remaining oil, add mustard seeds  let them splutter. Add one by one and fry for 2 minutes.   
  2. Add this rice to the tempering pan and mix well. Serve with Curd.

Thursday, August 13, 2015

Watermelon Oats Ponganalu (Paniyaram)







Ingredients
Rice – 1 cup
Watermelon white part – 2 ½ - 3 cups
Oats - 1/2 cup
Jeera – 1 tsp
Chana dal – 2 tsp
(Soak in water)
Onion chopped (small) - 1
Green chillies chopped - 4
Ginger Chopped – small piece
Coriander leaves chopped – 2 tsp
Curry leaves – 1 string
Salt to taste

Method
  1. Soak rice in water for 4 hours and drain water completely. Grind rice, salt, chopped watermelon white part and oats without any water.
  2. If the batter is too thick add little more white part and grind.
  3. The batter should be little thinner than idli batter consistency.
  4. Now add finely chopped onion, green chilli, jeera, coriander leaves, chana dal, ginger and curry leaves to the batter and mix well.
  5. Keep this aside for about 15 minutes so that all the flavors blend well.
  6. Heat paniyaram tawa, apply little oil and pour a ladle full of batter in the holes. Cover with lid. Cook both sides.
  7. Serve hot with chutney.