COOKING IS MY PASSION

BADAM DOODH

2009-02-26T03:51:00.000-08:00

Ingredients:

Almonds, blanched and roughly chopped 1/4 cup
Milk 4 cups
Green cardamom powder a pinch
Nutmeg powder a pinch
Honey 3-4 tablespoons
Silver warq 1-2 leaves

Method:

1 Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat,
add chopped almonds and simmer on low heat for fifteen to twenty minutes.
2 Add green cardamom powder and nutmeg powder and continue to boil for another two minutes.
3 Remove from heat, add honey and stir. Serve warm in individual earthenware glasses,
garnished with silver varq.

Red Velvet Cupcakes

2009-02-13T08:25:00.000-08:00

Ingredients
3 eggs
3/4 cup butter
3 cups all-purpose flour
2 tsp. unsweetened cocoa powder
2-1/4 cups sugar
1-1/2 tsp. vanilla
1 1-oz. bottle red food coloring (2 Tbsp.)
1-1/2 cups buttermilk
1-1/2 tsp. baking soda
1-1/2 tsp. vinegar
Small chocolate heart-shaped cookies (optional)
Powdered sugar (optional)

Method:

Directions

1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.

2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.

Nutrition Facts:

Calories 172,Total Fat (g) 6,Saturated Fat (g) 3,Monounsaturated Fat (g) 2,Polyunsaturated Fat (g) 0,Cholesterol (mg) 36,Sodium (mg) 124,Carbohydrate (g) 28,Total Sugar (g) 17,Fiber (g) 0,Protein (g) 3,Vitamin C (DV%) 0,Calcium (DV%) 2,Iron (DV%) 4,Percent Daily Values are based on a 2,000 calorie diet

Chinta Chiguru Pappu Recipe

2009-02-09T23:52:00.000-08:00

Ingredients:
1 cup chinta chiguru (tender tamarind leaves)- remove the leaves from the stalks
1/2 cup split yellow moong dal (pesara pappu) OR tur dal/red gram lentil/kandi pappu
1 small onion finely chopped
4-5 green chillis (slit length-wise) adjust to suit your spice level
pinch of turmeric pwd
salt to taste

Tempering/Seasoning/Poppu/Tadka:
1 tsp oil
3/4 tsp mustard seeds
¾ tsp cumin seeds
5-6 garlic pods or pinch of asafoetida
2-3 dry red chillis ,de-seed and tear into two
10-12 curry leaves

METHOD:
Wash the split yellow moong dal. Add 1 1/2 cups of water, turmeric, onion and green chillis to the washed dal and let it cook till half done, i.e the dal should be half cooked.crush the tender tamarind leaves with your hand and add to the half cooked dal. Cover and cook on low heat till the leaves and dal are fully cooked and soft.oil in a pan. Add mustard seeds and let them splutter, add the cumin seeds, dry red chillis, garlic, curry leaves and fry for a few seconds till you find the flavor of the spices fill your kitchen.this tempering and salt to the cooked dal-tender leaves mixture, combine and cook for a minute. Turn off heat and leave covered for a few minutes before serving.with hot steamed rice, ghee, pickle of choice and papad or vadiyaalu.

ULAVA CHARU

2009-02-09T23:47:00.000-08:00

Ingredients:

Black ulavalu - 250 g
Tamarind - lemon size
Green chilies - 3
1 bunch curry leaves
Red chilies - 2
Cumin seeds - 1 tsp
Mustard seeds
2 tbsp oil Salt to taste

Method:

Wash ulavalu well and soak in water for 6 hours. Pressure cook them for 30-40 minutes. Separate the water from the seeds and keep aside.
Heat oil in a pan, fry red chilies, mustard and cumin seeds, curry leaves for 1 minute and add tamarind water.
Then add the boiled water, salt, green chilies and boil for 15-20 minutes.
Now blend the boiled ulavalu to a fine paste and add to the tamarind water. Mix well and cook until a thick gravy is formed.
Remove from heat and serve with rice.

Gutti Dondakaayi

2009-02-09T23:43:00.000-08:00

Ingredients:
1/4 kg fresh tender dondakaayalu (gherkins,tondli,kunthroo)
4 dry whole red chillis
1/2 cup roasted channa dal(dalia,putanalla pappu)
1 tsp cumin seeds
7-8 garlic flakes,peeled
salt
oil for frying
10-12 curry leaves

METHOD:
Clean the gherkins and make a vertical slit on one side length wise..i.e each gherkin should be intact and not cut into two pieces.
Heat oil for deep frying the slit gherkins.Deep fry the gherkins till slightly brown and cooked.Remove on absorbent paper and cool.
In the same oil add curry leaves and fry for one minute.Remove and cool.
Dry roast cumin seeds and red chillis.Cool.Now blend to a fine powder cumin seeds,red chillis,roasted channa dal and garlic.
Stuff this powder in the fried gherkin slits.
Heat 1 tbsp oil in a skillet and add the stuffed gherkins and fry on medium heat for 2 minutes, stirring till well blended.
Remove onto a dish and garnish with fried curry leaves.
Serve with rice.
Here in Andhra we use dondakai a lot in our cooking.You can also use the same method for cooking stuffed brinjals.

capsicum potato fry

2009-02-09T23:39:00.000-08:00

Ingredients:
3 capsicums – chopped
2 big potatoes- peeled and cubed
1 tsp cumin seeds (jeelakara, jeera)
10 whole pepper corns
1 cardamom (elaichi, elakayyi)
1” cinnamon stick (dalchini, dalchina chekka)
1 clove (lavanga)
oil & salt to taste
pinch of garam masala (optional)
1/4 tsp black pepper powder
10-15 leaves curry leaves

METHOD:
Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter. Add the whole spices and curry leaves and fry for a few seconds. Now add the potatoes and salt and let them cook with lid on medium heat till half cooked. Now add the capsicums and cook with lid on medium heat till completely cooked. Add pepper powder and pinch of garam masala and mix well . Turn of heat and serve hot with chappati / rice.

2009-02-09T23:33:00.000-08:00

Corn Bhel

Ingredients:
3 tbsps of sev
2 tbsp of crushed roasted peanuts
1 boiled potato diced into small cubes
¼ cup of boiled chick peas (kabuli channa)- optional
small cup of boiled corn kernel
1 small onion chopped finely
1 green chilli finely chopped
1 small tomato de-seeded and chopped finely
2 tbsp chopped fresh coriander leaves
big pinch of chaat masala pwd(optional)
¼ tsp red chilli pwd
½ tbsp lemon juice
salt to taste

METHOD:

Combine all the ingredients and just before serving drizzle with tamarind chutney.The above ingredients would make 2 portions and is a meal by itself.If sev (gram flour based crispy savoury)isn't available,dont worry,as it tastes great even without it.
Tamarind Date Chutney is a brown color,sweet and sour flavored dipping sauce made with tamarind pulp and pureed dates.It is generally used as a stir in with chaats or salads or drizzled over deep fried savoury snacks.

Tamarind Chutney:

Ingredients:
1 cup tamarind pulp
½ cup fresh dates pureed
3/4 cup grated jaggery or brown Sugar
1/2 tsp red chilli pwd
1 tsp cumin pwd
1 tsp saunf pwd (aniseed)
1 tsp salt
1/2 tsp jeera powder
2 cups water

METHOD:
Add the tamarind pulp, chopped dates,grated jaggery and water to a pan and cook on a medium flame stirring once in a while and once the dates and tamarind turn soft turn off heat and allow the mixture to cool.Grind to a smooth paste.
Heat this ground sauce in a vessel on medium flame and cook it for 2-3 minutes.Add the spices and mix well.Bring to a boil and turn off heat.Cool and serve.

Note: This chutney should have more of a sweeter flavour and less sour.So check the taste before turning off the heat and if you find that its more sour,add some more grated jaggery.This sauce can be stored in the refrigerator for a few weeks.

gongura Pachadi

2009-02-09T23:26:00.001-08:00

Ingredients:
4 big bunches fresh gongura leaves (red sorrel)
7-8 whole dry red chillis(de-seeded)
1 tsp methi seeds (fenugreek)
7-8 green chillis(less spice ones)
1 tbsp minapppapu (black gram dal)
1 tbsp senaga pappu (bengal gram dal)
1 tbsp coriander seeds
12-15 cloves garlic (peeled and lightly crushed)
4 tbsps oil
salt to taste

Tempering:
3 tbsp oil (yes,its 3 tbsps as its a pickle)
1 tsp mustard seeds
2 whole dry red chillis
10 curry leaves

METHOD:
Eperate the gongura leaves from the stalks and leave them in an open cool and dry place for 2 days so that the leaves wither.After 2 days wash the leaves.Spread over kitchen towel.
Heat 2-3 tbsp oil in a thick bottomed vessel.Add the leaves and fry them till rawness disappears and it becomes soft.Remove and cool.The fried leaves should look like shown in the picture.
In the same vessel add 1 tbsp oil and add methi seeds and fry till light brown and then add coriander seeds,urad dal(black gram),channa dal (bengal gram lentil) and dry red chillis and fry stirring constantly till light brown.Add the slit green chillis and fry for 2 minutes.Remove from fire and cool.
Grind these above ingredients with salt.Now add crushed garlic and the fried gongura leaves and grind very coarsely.It should not be soft.
Now heat 3 tbsps of oil in a pan and add the mustard seeds and let them splutter.Now add the whole dry chillis and curry leaves and fry for 20 seconds.Remove from fire and add to the ground gongura pachadi along with the oil.This pachadi does require a wee bit more oil like most pickles.
This particular pickle can be stored in the refrigerator upto 3-4 weeks and goes well with hot steamed rice and a liberal dose of ghee and sliced raw onions.

Note: Use the red stemmed variety of leaves which is more sour than the white stemmed.If you are using the leaves of the white stemmed variety,you can add approx 1-2 tbsp tamarind extract while grinding the ingredients.

Bangaala dumpa Paalakura

2009-02-09T23:20:00.000-08:00

Ingredients:
4 potatoes boiled,peeled and cubed
3 medium onions sliced finely
3 green chillis slit length wise
1 big bunch of spinach leaves (palak,paala kura)tear into big pieces
1 tsp cumin seeds
5 garlic flakes chopped
10 curry leaves
1 tsp red chilli pwd
1 tsp coriander pwd
1/3 tsp cumin pwd
1/4 tsp garam masala pwd
salt
oil

METHOD:
Boil 2 cups of water and add spinch,onions and green chillis.Let it cook for 7-8 minutes.Cool and make a paste of it.
Heat 1 tbsp oil in a cooking dish.Add cumin seeds and let them splutter.
Now add the garlic and curry leaves and fry for 20 seconds.
Now add the spinach paste,chilli pwd,cumin pwd,coriander pwd and salt.Mix well.
Let this cook well till oil seperates.Keep stirring once in a while during the cooking process.
Now add the boiled cubed potatoes and mix well.Add one cup water and cover and cook till you get the desired gravy consistency.Adjust salt.
Add garam masala and garnish with coriander leaves.

Arati Kaaya Masala Vepudu

2009-02-09T23:17:00.001-08:00

Ingredients:
2 raw plantains, peeled, sliced into thick rounds
2 tbsp fresh grated coconut
3 medium onion peeled, sliced into thick rounds
2 green chillies slit length wise
1 tsp red chilli pwd
3/4 tsp coriander pwd
1/2 tsp cumin pwd
1/2 tsp fennel seeds pwd(saunf)
1/4 tsp garam masala pwd
1/2 tsp mustard seeds
1/2 tsp cumin seeds
10 curry leaves
2 tbsps oil
salt
1/2 cup water

METHOD:
Take a wide plate and combine all the dry masalas except garam masala and saunf pwd with sliced onions and plaintains.
Heat a cooking vessel and add oil.Add mustard seeds and let them splutter.Now add the cumin seeds and curry leaves.Fry for 10 seconds.
Add slit green chillis and add the plaintains which have been combined with the masalas.Add grated coconut.Combine well.Sprinkle 1/2 cup of water and cover and cook.Let the plaintains cook in the steam.Once in a while stir.Add the garam masala pwd ,saunf pwd and adjust salt towards the end of the cooking.Once the plaintains are cooked till soft remove from heat and serve with hot rice.

Carrot Perugu Pachadi

2009-02-09T23:13:00.000-08:00

Ingredients:

3/4 cup grated carrot
1/2 tsp grated fresh ginger root
1 chopped small onion
1 cup fresh plain yogurt
1 chopped green chilli or large pinch fresh ground black pepper
1 tbsp ghee (clarified butter)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
pinch of asafoetida (hing)
10 curry leaves
salt to taste
1 tbsp chopped fresh coriander leaves (cilantro)
1 tbsp grated coconut (optional)

Whip the yogurt until smooth.Keep aside.
Grate carrot.Keep aside.
Heat ghee in a skillet.Add mustard seeds and let them splutter.
Now add cumin seeds,asafoetida,curry leaves.Fry for 10 seconds.
Now add the chopped green chillis,grated ginger and onions.Fry for 2-3 minutes.
Add turmeric powder and grated carrot,coconut and fry for 4-5 minutes.
Stir constantly so that it doesnt burn.
Remove from fire and cool.

10 Minute Chicken Curry

2009-02-09T22:31:00.000-08:00

Ingredients:

For the Chicken Curry:
3 tbsp olive oil
1 medium onion, peeled and sliced
400g / 14oz chicken fillets, skinned and chopped
2 cloves garlic, crushed or chopped
1 green chilli, seeded and chopped
¼ tsp salt
¼ tsp turmeric
½ tsp ground cumin
¼ tsp ground coriander
1 tsp tomato puree
¼ tsp garam masala or 1 tsp curry paste
2 tbsp double cream

For the Spicy Salad:
1 tbsp olive oil
¼ tsp ground black pepper
½ green chilli, seeded and very finely chopped (optional)
Pinch of salt (optional)
½ tsp runny honey
1 tbsp balsamic or cider or wine or malt vinegar
1 packet mixed green salad leaves a creamier texture.

Preparation:
Heat the oil in a frying pan, then put in the onion and fry for 1 minute. Add the chicken and continue to fry for 5-6 minutes. Stir in the garlic and chilli and continue to fry, stirring from time to time. While the mixture is browning, make up the salad dressing. Take an empty jar with a lid and put in the olive oil, black pepper, chilli, salt, honey and vinegar. Screw on the lid and shake. Now add the salt, turmeric, cumin and coriander to the chicken mixture.

Stir well and continue to fry. Add the tomato puree and garam masala or curry paste, then fold in the cream. Put the salad leaves into a bowl, shake the dressing again, then pour it over the salad leaves and toss. Serve the chicken beside a pile of salad, or push everything into pitta bread pockets.

Tip: Use ¼ teaspoon of chilli powder instead of the green chillies.

Aloo Pakoras

2009-02-09T22:28:00.000-08:00

Ingredients:
Serves 2-4

Vegetable oil, for deep frying

2 medium sized potato, peeled and coarsely grated

1 green chilli, finely chopped

¼ tsp coriander seeds

¼ tsp cumin seeds

50g/2 oz gram (chickpea) flour

¼ - ½ tsp salt

Preparation:

Heat the oil in a deep saucepan or a deep-fat fryer.In a bowl, mix the rest of the ingredients with 2 tbsp of water to make a stiff, thick batter. If it seems too runny, add some more flour.The temperature of the oil is important. To check whether it is hot enough, add a tablespoon from the pan to the pakora mixture. If it sizzles, the oil is ready. Slowly place teaspoon-size drops of the mixture into the oil, 5-6 at a time, depending on the size of the pan. They take about a minute to cook and should turn golden. When they have cooled they will be crunchy. Take them out of the oil and place them on a plate covered with kitchen paper. Taste one before you fry the whole batch, and adjust the seasoning if necessary. Serve hot with a chutney or tomato ketchup.

Indian Omelette

2009-02-09T22:27:00.000-08:00

Ingredients:

Serves 2
2 medium eggs
½ onion, peeled and finely chopped
1 green chilli, seeded and finely chopped
1 tbsp fresh coriander, finely chopped
Pinch of salt
Pinch of black pepper
1 tbsp vegetable or sunflower oil
1 fresh tomato, finely chopped, for garnish

Preparation:

Whisk together all of the ingredients except the oil and the tomato in a bowl with a fork. Heat the oil in a frying pan. Carefully pour the omelette mixture into the pan and cook for 30-45 seconds, then flip over the omelette and cook on the other side. Serve scattered with the chopped tomato, and with some bread or toast.

Cucumber salad

2009-02-09T22:06:00.000-08:00

Cucumber salad

1 medium telegraph cucumber
2 spring onions
1 medium red onion, finely chopped
2 tablespoons chopped coriander
salad leaves
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon light olive oil
1/2 teaspoon chilli flakes

Peel the cucumber. Halve lengthwise and remove the seeds. Cut into chunks about 1cm thick.

Chop the spring onions diagonally into 1cm lengths. Place with the finely chopped red onion and cucumber in a bowl. Whisk together the fish sauce, lime juice, oil and chilli flakes and pour over the vegetables. Toss well to mix.

Line a serving dish with the salad greens then tip on the cucumber salad and sprinkle over the coriander.

Strawberry Heart Cake Recipe

2009-02-07T06:32:00.001-08:00

Ingredients:
4 Eggs
1/2 cup Cold Water
1/3 cup Vegetable Oil
1/2 cup Butter (softened)
3 tbsp All-Purpose Flour
3 ounces Strawberry Gelatin
5 cups Confectioners' Sugar
Red-Hot Candies (optional)
18.25 ounces White Cake Mix
10 ounces Frozen Sweetened Strawberries (thawed)

How to make Strawberry Heart Cake:
Take a mixing bowl and add cake mix, gelatin and flour to it. Add oil and eggs to it and mix properly.
Set aside 1/2 cup of syrup for frosting.
Drain strawberries; add berries and water to the egg mixture batter and mix properly.
Now place the batter evenly in the two waxed paper lined 8 inches baking pans, one square and one round.
Bake the cake for 30 to 35 minutes in the square shaped baking pan and for about 35 to 40 minutes in the round shaped baking pan at 350 degrees Fahrenheit.
Allow them to cool for about 10 minutes.
Transfer to the wire racks and let the cakes to cool completely.
Take a small mixing bowl; add butter and 1/2 cup of reserved syrup to it.
Combine sugar with it and beat for about 2 minutes, till the mixture is light and soft.
Place the square cake on a 20 x 15 inches covered board and rotate the cake so that it seems to be a diamond.
Now make two semi-circles from the circle cake.
Set the semi-circles on the top two sides of the diamond to create a heart shape.
Decorate the cake with butter-syrup mixture as well as with red-hots candies if desired.

Pineapple Whip Recipe

2009-02-07T06:29:00.001-08:00

Ingredients:
300 ml Canned pineapple juice
600 ml Pineapple jelly packet
140 ml Water
Sugar

How to make Pineapple Whip:
Dissolve the jelly in 140 ml water.
Stir it in the remaining water and pineapple juice.
Add sugar if needed.
When it becomes cool, whisk until a thick froth is formed.
When there is a trail formation in the froth, put it quickly into a glass dish.
Pineapple Whip is ready.

Peanut Butter Marshmallow Squares Recipe

2009-02-07T06:26:00.001-08:00

Ingredients:
1 Cup peanut butter
3-1/2 Ounces miniature marshmallows
1/2 Cup butter
1 pkg Butterscotch chips
1 Cup flaked coconut
1 Cup chopped walnuts

How to make Peanut Butter Marshmallow Squares:
In a double boiler, pour water halfway to top and bring it to boil.
Minimize the heat to a boil. In the top of double boiler, melt butterscotch chips, butter, and peanut butter and then remove from the flame.
Stir in walnuts, coconut and marshmallows.
Mix the mixture in a buttered pan. Cool it and cut into squares. If desired store in refrigerator.

Orange Jelly Recipe

2009-02-07T06:22:00.001-08:00

Ingredients:
1-1/2 tbsp Gelatin
1/4 cup Cold Water
1/2 cup Boiling Water
1/2 cup Sugar
1/4 tsp Salt
6 tbsp Lemon Juice
1-1/2 tsp Grated Orange Rind(optional)
1-1/2 cups Orange Juice
Cream or Custard sauce

How to make Orange Jelly:
Take gelatin and soak it cold water for 20 minutes.
Now dissolve it in the boiling water.
Add sugar and salt and stir until dissolved.
Add lemon juice, orange rind, and orange juice.
Pour the jelly into a wet mold, refrigerate until it becomes firm.
Unmold it and serve it with Cream or Custard Sauce.

Heart Shaped Cake Recipe

2009-02-07T06:18:00.000-08:00

Ingredients:
For Cake
18.25 ounces White Cake Mix
3 ounces Red Jell-O Powder (Strawberry, Raspberry, or Cherry flavor)
1 cup Milk
3 Eggs
2 tsp Vanilla Extract
1/2 cup Butter (melted)
3 cups Buttercream Frosting

For Buttercream Frosting
1/2 cup Butter (softened)
4 tbsp Milk
3 - 3/4 cup Confectioner's Sugar (sifted)
2 tsp Vanilla Extract
Liquid Food Coloring (optional)

How to make Heart Shaped Cake:
For Buttercream Frosting
Take a big bowl and beat butter in it with an electric mixer for 30 seconds. Keep the speed low.
Combine sugar, milk, and vanilla with it and now beat for one minute on low speed.
Now raise the speed of the mixer to medium and keep beating for another one minute till frosting is fluffy.
Now add food color to it. Just put few drops at a time.
Keep beating till the desired shade is reached.
If frosting is thin, add more confectioners' sugar and if it is thick, add milk.

For Cake
Preheat the oven to 350 degrees Fahrenheit.
Grease a 9 inches round cake pan and one 9 inches square cake pan properly. Dust uniformly with flour, keep it aside.
Take a big mixing bowl and add cake mix, Jell-O powder, milk, butter, eggs, and vanilla.
Now beat for one minute with an electric mixer, keeping the speed low.
Raise the speed of the mixer to medium and keep on beating for about two minutes, till the batter is soft and properly blended.
Now place the batter evenly in the two prepared pans.
Bake in the preheated oven for 25 to 30 minutes, till the light brown color is reached as well as a toothpick placed in the center of the cake comes out clean. Allow the cakes to cool on wire racks for about 10 minutes.
To make a heart shaped cake, rotate the square cake so that it seems to be a diamond.
Now make two semi-circles from the circle cake.
Set the semi-circles on the top two sides of the diamond to create a heart shape.
Use buttercream frosting and decorate the cake.

Eggless Cake Recipe

2009-02-07T06:16:00.000-08:00

Ingredients:
1 Cup grated mixed fruits / 1 Cup mashed banana with little lime juice
1 Cup water
1 Cup sugar
2 Cups self-rising flour
1/4 Cup milk
125 gms Butter
1 tsp Soda bicarbonate
Vanilla essence

How to make Eggless Cake:
Heat water, sugar and butter together till the butter melts.
Let the above mixture cool completely.
Add soda bicarbonate to mixture.
Mix flour, fruit and milk in a bowl.
Mix both the mixtures.
Add Vanilla essence according to the amount of cake.
Pour the whole batter into a greased pan.
Bake it at 180 C for one hour.
Eggless cake is ready.

Choco Roll Recipe

2009-02-07T06:14:00.001-08:00

Ingredients:
1 Tin Condensed Milk
1/2 cup Cocoa Powder
1-1/2 cups Grated Coconut
3/4 cups Crushed Nuts
1 cup Crushed Marie Biscuits

How to make Choco Roll:
Mix together all the ingredients in a pan.
Heat it on medium heat ,stirring frequently.
When it starts thickening and comes in a lump, turn off the heat.
Make cylindrical shaped rolls out of the mixture.
Wrap each roll carefully in cling film.
Keep the wrapped rolls in refrigerator for about an hour.
After the due time, take the rolls out of the fridge. Remove the cling film from them and cut each roll into slices.
Choco Roll is ready to serve.

Yellow Cake Recipe

2009-02-07T06:11:00.001-08:00

Ingredients:
3-3/4 Cups all-purpose flour
2-1/2 Cups buttermilk
1 Cup butter
2-1/2 Cups white sugar
1-1/2 tsp Vanilla extract
2-1/4 tsp Baking powder
2 -1/2 tsp Baking soda
3 Eggs

How to make Yellow Cake:
Preheat oven to 350 degrees F.
Grease and flour the two 9x13 inches pans.
Mix the flour, baking powder and baking soda, keep aside.
Take a big bowl, cream together the butter and sugar till light and fluffy.
Beat in the eggs one at a time and then stir in vanilla.
Beat in the flour mixture alternately with the buttermilk, mixing just till incorporated. Now pour the batter into prepared pans.
Bake in the preheated oven for about 35 to 40 minutes or till a toothpick inserted into the middle of the cake comes out clean.
Cool the yellow cake.

Vanilla Cake Recipe

2009-02-07T06:04:00.000-08:00

Ingredients:
1 Cup sugar
6 Eggs
Vanilla extract
1-1/2 Cup cake flour
2-1/2 tsp Baking powder
1/4 tsp White vinegar
1/4 tsp Salt
1/3 Cup oil
1/3 Cup milk

How to make Vanilla Cake:
Mix the cake flour, baking powder and salt in a bowl.
Then, mix the egg yolk, 1/2 cup sugar, Vanilla extract and milk in other bowl.
Add oil to the mixture of egg yoke, sugar, Vanilla extract and milk and mix well.
Mix the mixtures of both bowls.
Mix the egg white, remaining sugar and vinegar separately till it becomes fluffy.
Add the mixture to the previous one and mix them well.
Preheat the oven at 375 degrees.
Bake the mixture for 25 minutes in preheated oven.
Vanilla Cake is ready.

Strawberry Cake Recipe

2009-02-07T06:01:00.001-08:00

Ingredients:
1 Package(2-layer size) white cake mix
1 Package (3 ounces) strawberry-flavored gelatin powder
4 Eggs, lightly beaten
1 Cup vegetable oil
3/4 Cup mashed strawberries
Strawberry Icing
1/2 Cup butter
1 Pound confectioners' sugar
1/4 Cup water

How to make Strawberry Cake:
Take the cake mix and gelatin powder in a big bowl.
Beat in oil, eggs, water and strawberries.
Pour the mixture into greased and floured cake pans.
Bake it for 30 minutes at 350 F.
Stop baking when a toothpick inserted comes out clean.
Beat the butter and confectioner’s sugar together for icing.
Spread Strawberries between cake layers and frost top and sides.
Cool and frost with Strawberry icing.
Strawberry Cake is ready.

Pumpkin Bites Recipe

2009-02-07T05:58:00.001-08:00

Ingredients:
1 Cup canned pure pumpkin
2 Cups all-purpose flour
1/2 tsp Allspice
1/4 Cup melted butter
1 Cup packed brown sugar
1 Egg
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Cinnamon
1/2 tsp Ginger
1 Egg white
1 tsp Vanilla

How to make Pumpkin Bites:
In a bowl, add baking powder, baking soda, flour, cinnamon, ginger, salt and allspice.
Taking another large bowl, beat sugar, egg, butter and vanilla, egg white and pumpkin.
Stir baking powder, baking soda, flour, cinnamon, ginger, salt and allspice mixture into wet ingredients until just blended.
Drop spoonfuls of dough an inch. Then bake it for 15 minutes. Then remove it from cookie sheet to a cooling rack and serve.

Pastry Apple Bars Recipe

2009-02-07T05:55:00.001-08:00

Ingredients:
10 Apples (peeled, cored and sliced)
2-1/2 cups All-Purpose Flour
1 tsp Salt
1 cup Butter
1 Egg Yolk
2/3 cup Cold Water
1 cup Cornflakes Cereal
3/4 cup White Sugar
2 tsp Ground Cinnamon
1/2 cup Confectioners' Sugar

How to make Pastry Apple Bars:
Preheat the oven to 375 degrees F.
In a large bowl, combine flour and salt.
Cut in the butter until the mixture resembles coarse crumbs.
In a cup, beat egg yolk, stir the cold water into the yolk.
Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball.
On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9x13 inch pan.
Lay the dough in the pan and place the cornflakes over the dough in the pan.
Arrange apple slices over the top of the corn flake layer.
Sprinkle the sugar and cinnamon over the apples.
Roll out the second half of the dough to cover the entire pan.
Lay over the filling and pinch the edges of the two crusts together.
Beat the egg white until foamy, and brush onto the top crust.
Bake for 45 to 50 minutes in the preheated oven, until golden brown.

Heart Shaped Cookies Recipe

2009-02-07T05:52:00.001-08:00

Ingredients:
2 Eggs
1/3 cup Milk
1 -1/4 cups Sugar
1/2 cup Butter (softened)
1/4 cup Shortening
3 cups All-Purpose Flour
1/2 tsp Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Fresh Lemon Juice
1 tsp Grated Lemon Rind
Green and Orange Liquid food Colors

How to make Heart Shaped Cookies:
Beat butter and shortening with an electric mixer on medium speed till soft. Combine sugar with it and mix well.
Add eggs and milk and keep beating till blended properly.
Take a bowl and combine flour baking powder, baking soda and salt properly.
Add this with butter mixture and beat at low speed till well blended.
Add lemon rind and juice.
Fragment the dough into 4 equal parts and wrap each portion in plastic wrap.
Allow to cool for about 2 to 6 hours.
Roll a dough part on a lightly floured surface to a 1/4 inch thickness.
Cut it with a 3 inch heart-shaped cookie cutter and keep on lightly greased baking sheets.
Repeat the method for other dough parts.
Now bake them at 350 degrees Fahrenheit for about 8 to 9 minutes till light brown colour reached on bottoms.
Allow them to cool on baking sheets for about 2 minutes.
Transfer to wire racks and let them cool for 20 minutes.
Put green food color on 1/4 cup Icing and spread it on tops of cookies.
Put orange food color on reserved 1/4 cup Icing and put that into a zip-top plastic bag. Pierce 1 corner of the bag to make a small hole and pipe dots on cookies.
Heart Shaped Cookies are ready to serve.

Fast Food Biscuits Recipe

2009-02-07T05:49:00.000-08:00

Ingredients:
1/3 cup Buttermilk
2 cups Baking Mix
2 tbsp Butter
1/4 cup Lemon flavored Carbonated Beverage
How to make Fast Food Biscuits:
Preheat oven to 450 degrees F and grease it with a baking sheet.
Mix buttermilk and soda into a bowl and stir in baking mixing until dough pulls together.
Now knead the dough until smooth.
Then flatten the dough and cut it into 6 rounds.
Put the biscuits on pan and smear with melted butter.
Now bake in the oven until it turns golden brown.
Allow it to cool for 10 minutes before serving.

Chocolate Mousse Pie Recipe

2009-02-07T05:47:00.001-08:00

Ingredients:
1 Milk –Chocolate bar with almonds
1-1/2 cup Marshmallows
1/2 cup Milk
2 cup Heavy Whipping Cream (whipped)
A 9 inch Baked Pastry Shell
How to make Chocolate Mousse Pie:

Take a heavy saucepan, pour milk and heat it over low flame.
Add the candy bar and marshmallows and cook until the chocolate is melted.
Stir constantly until the mixture is smooth.
Put off the flame, allow to cool.
Fold in whipped cream; pour into crust.
Refrigerate for at least 3 hours.
Chocolate Mousse Pie is ready to serve.

Chocolate Bread Recipe

2009-02-07T05:45:00.001-08:00

Ingredients:
8 Ounces chocolate chips
2 pkg Dry yeast
1 1/2 Cups flour
2 tbsp Honey
3 tbsp Butter
1 Egg
1 Cup water warm
1 Cup water lukewarm
4 Cups flour

How to make Chocolate Bread:
Whisk yeast flour, water and honey in medium bowl and cover with a plastic sheet.
Let it stand for 1 hour.
Stir sponge and blend in milk-butter-salt mixture.
Now, mix in the flour to prepare soft dough. Knead until it is no longer sticky.
Put dough, turning to coat entire surface in a greased bowl.
Cover bowl with a plastic sheet until the size and the volume doubles.
Grease the loaf pans. Knead the dough until deflated.
Remove from the pan and cut into 8 even pieces.
Smear chocolate on each of the cut pieces and cover the surface with tea towel.
Spread loaves with egg glaze.
Later sprinkle with sugar and bake until light brown.
Immediately remove from the pan; and allow it to cool on racks for ten minutes.
Serve loaves hot.

Cherry Cookies Recipe

2009-02-07T05:42:00.001-08:00

Ingredients:
1 Cup cherry flavored chips
1 1/2 Cups flour
1/2 Cup rolled oats
1/2 tsp Baking soda
1 tsp Vanilla extract
1Cup butter
1Cup powdered sugar

How to make Cherry Cookies:
Heat oven to 300 degrees F.
Mix vanilla, powdered sugar and butter.
Beat the mixture until it turns fluffy.
Add baking soda, flour and oats. Mix well.
Add flavored chips to it.
Drop the mixture with a teaspoon onto ungreased cookie sheets.
Fatten them lightly with fingers.
Bake it for about 10 minutes.
Cool on a wire rack.
Cherry Cookies are ready.

Caramel Cake Recipe

2009-02-07T05:38:00.001-08:00

Ingredients:
3 Cups, sifted cake flour
1-3/4 Cups white sugar
3 tsp Baking powder
1/3 Cup hot water
1/2 tsp Salt
1 tsp Vanilla extract
2/3 Cup milk
3/4 Cup butter
3 Eggs

How to make Caramel Cake:
Preheat the oven to 350 degrees F.
Line two 9 inch pans with parchment paper and sift flour, baking powder and salt together 3 times, keep aside.
For caramel syrup heat 1/2 cup of the sugar in a heavy skillet, keep stirring.
Continue to cook and stir till melted sugar turn into dark brown.
Remove it from the fire.
Add hot water to it and stir till dissolved, keep aside to cool.
In a large bowl, cream shortening with rest of the sugar till light and fluffy.
Add eggs one at a time to it, beating thoroughly.
Combine vanilla and 3 tbsp caramel syrup.
Add flour mixture and milk alternately to it and beat till soft.
Pour the mixture into two 9 inch pans.
Bake it in the preheated oven for about 25 to 30 minutes till a toothpick inserted into the cake comes out clean.

Blue Cheese Dip Recipe

2009-02-07T05:35:00.000-08:00

Ingredients:
2 cups Sour Cream
1-1/2 cups Mayonnaise
1/2 tsp Salt
1/4 tsp White Pepper
100 gm Crumbled Blue Cheese

How to make Blue Cheese Dip:
Combine sour cream, mayonnaise, salt and white pepper in a bowl; stir well.
Add blue cheese; stir gently. Chill blue cheese dip for at least 1 hour.
Serve as a topping for baked potatoes.

Baked Scallops Recipe

2009-02-07T05:30:00.000-08:00

Ingredients:
1-1/2 Pounds bay scallops, rinsed and drained
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Dried parsley
1/2 Cup seasoned dry bread crumbs
4 tbsp Butter, melted
3 Cloves garlic, minced
1/4 Cup grated Parmesan cheese

How to make Baked Scallops:
Preheat oven to 400 degrees F.
Place the melted butter into a 2 quart oval casserole dish.
Distribute scallops and butter evenly inside the dish.
Take the bread crumbs, garlic powder, paprika, parsley, minced garlic, onion powder and Parmesan cheese together in a big bowl, mix well.
Sprinkle the bread crumbs mixture over the scallops.
Bake in pre-heated oven till scallops are firm, for about 20 minutes.

Baked Oyster Recipe

2009-02-07T05:26:00.000-08:00

Ingredients:
1/2 Cup butter
2 Stalks celery
1/2 Cup flour
1/2 Cup sweet green pepper
2 Cups oyster juice
2 Cups milk
2 tbsp Red pimiento (charred)
1 Pie shell
Salt and pepper to taste

How to make Baked Oyster:
Cut celery stalks and green pepper into dices.
Drain the oysters.
Store the oysters and juice.
Heat the butter in a pan.
Add diced celery and green pepper.
Stir in flour.
Cook for 5 minutes.
Keep it aside.
Mix in oyster juice and milk.
Now cook this mixture till thick.
Add salt and pepper.
Now mix with red pimiento and oyster juice.
Stir it.
Pour this mixture into greased dish.
Top with pie shell.
Bake at 375 degrees till golden brown.
Baked Oyster is ready.

Apple Tart Recipe

2009-02-07T05:22:00.000-08:00

Ingredients:
3 Medium apples, peeled and cored
1 Sheet (about 8 Ounce) frozen puff pastry, thawed
3 tbsp Cinnamon sugar
1/4 Cup apricot jam, melted
2 tbsp Unsalted butter, melted

How to make Apple Tart:
Heat oven to 400 degree F.
Take the baking sheet and line it with parchment paper.
Smear the thawed pastry on parchment paper.
Pierce half inch border around the edge of pastry with the help of tines of a fork. Now pierce it all over.
Thinly slice the peeled apples and arrange these slices in four rows on pastry top.
You can overlap the slices if required. Leave the corners clear.
Apply melted butter on apples slices.
Sprinkle with cinnamon sugar and bake it for half an hour.
Now apply melted jam over baked apples.
Bake again until golden. It takes about 8 minutes.
Serve the apple tart warm.

Almond Butter Sticks Recipe

2009-02-07T05:19:00.001-08:00

Ingredients:
2 tsp Almond Extract
1/3 cup Butter
1 Egg
3/4 cup White Sugar
3/4 cup Cream Cheese
2 cups Cookie Mix
1/4 cup Almonds (sliced)

How to make Almond Butter Sticks:
Preheat oven to 375 degrees F.
Mix almond extract and white sugar keep aside.
Take a bowl mix cream cheese, butter and egg yolk; stir well.
Make ahead cokie mix.
Roll it into flat surface and cut in half. Place 1 half on cookie sheet (greased).
Spoon on sugar mix and almond slices .
Place 2nd half on top. Smear with beaten egg white.
Now, bake it for half an hour.
Chill it for 30 minutes.
Then, cut into 1/2-inch strips.

Chocolate Heart Cake Recipe

2009-02-07T05:14:00.001-08:00

Ingredients:
6 squares Unsweetened Chocolate (melted & cooled)
8 oz. Cream Cheese (softened)
1 cup Butter (melted)
2 lbs. Powdered Sugar (sifted)
1-1/4 tsp Baking Soda
2 cup All-Purpose Flour
1-1/2 cup Milk
1 -1/2 tsp Vanilla
1 tsp Salt
3 Eggs

How to make Chocolate Heart Cake:
Take a big bowl and combine cream cheese, 3/4 cup butter and vanilla; beat well.
Add sugar, 1/4 cup milk and 4 squares melted chocolate to the above-made mixture; mix properly.
Keep aside 3 -1/2 cup mixture for frosting and let it cool.
Now add 2 squares of melted chocolate into the remaining mixture, while stirring. Combine 1/4 cup butter and the eggs with it.
Take another bowl and combine flour, soda and salt.
Add this flour mixture with chocolate mixture along with 1-1/4 cups of milk.
Pour this mixture evenly into 2 greased and floured heart shaped pans and bake at 350 degrees fahrenheit for about 30 to 35 minutes.
Allow them to cool for about 10 minutes in pans.
Transfer them on wire racks and let them cool properly.
Now frost the cake with 3 -1/2 cups mixture and let it cool.
Chocolate Heart Cake is ready.

Bellam (Teepi) Garelu Recipe

2009-01-30T05:50:00.001-08:00

Ingredients:
1 cup whole urad dal (black gram dal, minappappu)
salt to taste
oil for deep frying
1 cup grated jaggery, add water, cook to prepare a syrup that is sticky on touch
1 1/2 cups water

Method:
Soak whole black gram dal in water for 2 hours.
Strain the water, and grind the dal to a paste sprinkling little water and salt.
Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Beat till fluffy.
Heat water, add the jaggery and let it melt and form a syrup which is sticky to touch.
While the jaggery is forming a syrup, deep fry the vadas.
Take a deep frying vessel, add enough oil and heat till piping hot.
Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf.
Make a hole in the centre of the vada so that it cooks evenly all over.
Slowly drop the vada into the hot oil carefully and fry it on both sides on medium heat to a golden brown color.
Deep fry 4-5 vadas per batch depending on the size of the vessel.
Immediately dip these fried vadas into the jaggery syrup. Let them sit in this syrup till the next batch of vadas are deep-fried.
Remove them onto a serving plate and drop the next batch of vadas into the syrup.
Drizzle some left over syrup over vadas before serving and serve hot while the crust is still crisp.

Ugadi Pachadi Recipe

2009-01-30T05:46:00.001-08:00

Ingredients:
1 cup of raw fresh mango cleaned, dried, finely chopped along with skin
1 tbsp margosa flowers (neem tree flowers)
1 cup grated jaggery
1 tbsp fresh finely chopped coconut pieces (optional)
3 -4 tbsp tamarind paste
red chilli pwd (according to your choice)
salt to taste

Method:
Mix all the above ingredients to form a sauce like appearence.I f you want a thin and watery chutney add very little water (2-3 tbsps). You can also add small pieces of sugarcane, pieces of ripe banana, putanaala pappu (roasted channa dal) along with the above ingredients.

Note:Each home has its own version of preparing the ugadi pachadi but the main ingredients (reflecting all the six flavors) are as specified above.

Chandra Kaantalu Recipe

2009-01-30T05:41:00.001-08:00

Ingredients:
1 cup split yellow moong dal/pesara pappu
1 1/2 cup sugar
1/2 cup fresh grated coconut
1/4 cup chopped cashewnuts
1 tsp cardamom powder
pinch of salt (optional)
oil for deep frying

Method:
Soak moong dal for an hour, drain and grind to a fine paste adding a 3-4 tbsps of water. You can even grind it without adding any water.
Heat a heavy bottomed vessel and add the sugar, the ground dal paste, grated coconut, cashewnuts and mix well.
You will find that the sugar melts and the mixture begins to form bubbles while cooking.
Cook this mixture on low heat, stirring continuously till it forms into a thick lump.
Remove from heat and mix cardamom powder and pinch of salt.
Immediately transfer the mixture on to a wet cloth and spread the cooked mixture over it .
Using a flat laddle which has been oiled and gently spread the mixture to form 1/2″ layer and cool.
Cut into desired shape and separate the pieces very carefully lest they break and keep aside.
6Heat oil in a wide heavy bottomed vessel and deep fry the squares till golden brown.
You can deep fry a batch of six to eight depending on the size of the vessel.
6Serve warm or cold. Store in an air tight container as they last for at least 4-5 days.
Chandra Kantalu - Andhra Pindivantalu

Minappa Sunni Undalu

2009-01-30T05:32:00.000-08:00

Ingredients:
1 cup black gram lentil(without husk)
1 tbsp raw rice
1 cup granulated sugar
1/2 cup ghee/clarified butter

Method:
Dry roast raw rice in a vessel till brown and remove.Now dry roast black gram on a medium flame till deep golden brown and till you get a nice aroma…which could take atleast 20 minutes.You should keep stirring the dal while dry roasting it lest it burns.Allow it to cool.Blend both the raw rice and black gram to a fine powder.Keep aside.Here’s a picture of the black gram dal both before and after dry roasting it.Blend the sugar to a fine powder.Keep aside.Heat ghee till it melts.Do not over heat.Keep aside. Now mix together black gram powder and powdered sugar in a wide plate.Slowly add hot ghee and keep mixing with hand, till the mix holds together. Shape into round balls of the size of a big lime.The ghee should be just enough to hold the powders together and not drip while making balls.Stored in an air tight container the laddos stay fresh for at least 2 weeks.

Variations
A combination of jaggery and sugar can be used. Take 3/4 cup jaggery and 1/4 cup powdered sugar.

Note:
Mixture of black gram powder and sugar can be stored in an air tight container for 1-2 months. When ever required mix ghee and make balls.

BOBATTLU

2009-01-30T05:27:00.000-08:00

Ingredients:
1 cup chana dal(split bengal gram lentil) soaked in water for 2 hours and drained
1 cup jaggery or sugar(you can adjust the sugar or jaggery according to your choice)
1 1/4 cups maida (refined flour)
enough water to prepare dough
3-4 tbsps oil
1/2 tsp cardamom powder
1 tbsp clarified butter/ghee
pinch of salt
Mix refined flour,pinch of salt,2 tbsps oil and enough water to make a very soft and sticky dough.Knead well.
Grease your hands with oil to knead the dough and take a small portion of dough and flatten it into a disc of the size of your palm. Place a ball of “sweet lentil ball” in the centre and draw the edges of the dough from all sides to cover the ’sweet lentil ball’ completely.
Take a sheet of transparent plastic wrap or a plaintain leaf and gently flatten each ball carefully with your fingers to form a 6″ to 8″ diamater flat circular bobattu/poli (grease your hands while flattening).Fry it on low flame on a hot griddle or tawa.Roast both sides till brown spots appear.
Smear with ghee on both sides when done.Serve warm with clarified butter/ghee.

Note:You can store the ‘bobattulu’ for a few days in an air tight container or in the refrigerator

BOORELU RECIPES

2009-01-30T05:23:00.000-08:00

Ingredients:
1/2 cup cup black gram dal/urad dal/minappappu
1 cup rice
1 cup bengal gram/channa dal/sengapappu
1 cup sugar or 1 cup grated jaggery (adjust according to your choice)
1/4 cup fresh grated coconut (optional)
3/4 tsp cardamom powder
salt to taste
oil for deep frying

Method:
Drain water from the black gram dal and rice and grind to fine paste adding very little water.
It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.
Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape.
Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal
and use a masher to mash them together till it blends well.
Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste,
stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.
Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.
Heat enough oil in a wide heavy bottomed vessel for deep frying the balls.
Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.
You can deep fry a batch of four to five balls depending on the size of the vessel.
Serve warm. Store in an air tight container as they last for at least two days.
Borellu

JANTHIKALU RECIPES

2009-01-30T05:17:00.000-08:00

Ingredients:
2 cups rice flour
1 cup chick pea flour/besan/senaga pindi
1 1/2 tbsp sesame seeds
1 tbsp ajwain/vaamu
1 tsp red chilli pwd
salt to taste
2 tbsps hot ghee
oil for deep frying

Method:
Put together rice flour, gram flour, salt, hot ghee, chilli pwd, ajwain and sesame seeds,
and combine them well. Slowly add water little by little to make a soft dough,
just soft enough that it is pressed through easily with the janthikalu press.
Test the dough for salt and chilli pwd before deep-frying.
Heat a wide heavy bottomed vessel with enough oil for deep frying.
Take the janthikalu gottam aka murukku press and use the disc with small holes.
Fill half of the press with the dough and once the oil is hot, reduce to medium flame and using circular motion,
press the jantikalu gottam to make concentric layers of the janthikalu dough. As you press the dough into the hot oil,
you will find the oil froth up in bubbles which will eventually subside as the janthikalu turn to a golden shade.
Remember the frying has to be done on medium flame to achieve that golden color and crispness.
When the janthikalu turn a golden color, turn over to the other side and let it also cook to a golden brown.
Use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done.
Cool completely before storing in an air tight metallic container.

Note:
There are many variations to prepare jantikalu. You can replace the hot ghee with a tbsp of butter OR a mashed potato. Each gives a nice flavor to the jantikalu.
Another variation is to replace besan with roasted chickpea (dalia) powder OR roasted urad dal powder.

KAJU KATLI

2009-01-30T05:11:00.000-08:00

Ingredients of Kaju Katli
500 gms. cashews soaked 2 hours in water
300 gms sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)

Method of preparing Kaju Katli
Drain and grind cashews to a fine paste. Use as little water as possible. In a heavy suacepan put sugar and paste. Cook on slow to medium heat. Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well. Spread on a clean greased worksurface. Roll lightly with a rolling pin, to 1/8" thickness. Apply silver foil. Cool and cut into diamond shaped katlis.

Kaju Katli is a sweet receipe of Western Indian states like Maharashtra and Gujarat.Kaju Katli is made from cashews, sugar, cardamom powder and ghee.

BOONDI LADDOO

2009-01-30T05:03:00.000-08:00

Ingredients:
Sugar - 1 and 1/2 cups
water- 1 and 1/2 cups
Gram flour- approx 2 cups
rice flour- 2 tsps
Orange food color- a pinch
warm milk- 1 tsp
saffron - 2 pinch
cardomom- 7-8 nos
cloves- 3 nos
Nutmeg- 1/8 th the ball
Edible camphor/ pacha karpooram- 3 pinches
Cashews & Raisins - to taste

How to make laddu:
Sieve the gram flour .
Mix the saffron in the warm milk.
Boil the sugar and water in a non stick pan. Bring it to 1 string consistency.
Add food color and the saffron.
Heat good amount oil in a kadai.
Mix the gram flour and rice flour with water without any crumbles. The consistency should be like that of a bajji mix. When the oil is real hot,
pour the mix via a laddu laddle and take it when it is cooked 3/4th. Damp out the extra oil with a paper towel and soak it in the sugar syrup.
Continue this without break until all the syrup is absorped well. Note: It is important that the mix to be in correct consistency. If it is watery,
it will get burnt , else if it is too thick , the boondis will not have a round shape.
Let the boondis get soaked for 1-2 hours.
Powder cardomom, nutmeg, cloves and camphor in a coffee grinder.
Now add this to the boondis and run them in a food processor/ wet grinder coarsely for few seconds.
Roast the raisins and cashews in ghee and add to boondi mix.
Make balls of uniform size and enjoy eating

RAVA LADDOO

2009-01-30T04:58:00.000-08:00

Ingredients:
1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk

Method:
Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Stir continuously. When the rava turns light brown add the sugar. Stir for 3-4 minutes. Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron. Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.

MALAI LADDO

2009-01-30T04:57:00.000-08:00

Ingredients:
1/2 cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
1/4 tsp. yellow colour

Method:
Mash paneer. Add condensed milk and cook on slow flame, stirring continously. Cook till thick and sides leave. Add essence and remove from flame. Mix well. Pour on plate. Cool. Make ladoos. Sprinkle powdered elaichi and decorate.

MAVA MITHAI

2009-01-30T04:55:00.000-08:00

Ingredients:
1 can of Sweetened Condensed Milk
2 cans of Carnation Milk Powder
1 stick of Butter
1/2 cup of Mixed Nuts crushed (Pistachios, Almonds & Cashewnuts)
1 tsp of Cardamom Powder

Method: In the microwave place a corning ware dish with 1 stick of butter and melt it for 1 minute. Remove, then add all ingredients mix it to the melted butter. Keep it back in microwave for 5 minutes. Let it cool for a 1 or 2 minute then cut into pieces. Serve it warm.

SWEET KACHORI

2009-01-30T04:54:00.000-08:00

Sweet Kachori
Ingredients:
For filling:
200 gms. khoya
50 gms milk powder
1/2 tsp. nutmeg-cardamom-cinnamon powder

For cover:
250 gms. plain flour
1 tbsp. cornflour
30 gms. ghee

For syrup:
250 gms. sugar
1 cup water
1 big pinch saffron
Ghee for deep frying

Method: Mix ingredients for filling. The mixture should be soft and crumbly. Mix ingredients for cover. Using water knead to a pliable dough. Cover with a wet cloth. Keep aside. Boil sugar and water adding a tbsp. of milk to clear the syrup. Boil till the syrup is slightly sticky between the fingers. Strain. Crush and add the saffron. Keep aside. Make 15 to 16 flattish balls of the mixture. Divide dough also into 15 to 16 parts. Roll one part into a puri, place one mixture ball in the centre. Pull up all the sides to seal the mixture and press in centre. Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once. Repeat for remaining kachoris. When slightly cool, make a hole in the centre of each (approx. 2cm. diameter). Pour about half tbsp. of syrup and roll kachori around to let the syrup spread. Allow to stand for half hour before serving.

Sunnundalu

2009-01-30T04:52:00.000-08:00

Sunnundalu(Urad Dal Ladd
Ingredients:
3 cups of whole urad
1½ cups of sugar
1 cup of melted ghee at room temperature

Method:
Roast whole urad dal to light gold colour. Grind urad dal and sugar to superfine sand like powder. Add melted ghee to the urad dal-sugar powder. Mix the whole mixture and shape them into Laddus.

RICE PAYASAM

2009-01-30T04:50:00.000-08:00

Ingredients:
Basmati Rice & chopped almonds(combined) - 4 tsp
Milk - 2 cups
coconut extract - 1 cup
Evaporated milk - 1 tin
sugar - 1&1/2 cups
cardamom powder - 1/4 tsp

Method:
Soak rice for 15 minutes. Allow the milk and coconut extract to boil, add the soaked rice and cook. After it is cooked, add sugar, cardamom powder and almonds and let it boil for 5 minutes. Add the evaporated milk and let it boil.

Pure Milk Cake
Ingredients:
Milk - 1 litre
Rava - 2 tsp
Sugar - 2 cups
Ghee - 1/2 cup

Method:
Mix milk, rava and sugar heat to boil. Then keep on stirring in medium heat until it becomes thick. Now add ghee and stir it becomes non-sticky. Pour in a large plate and cut into diamonds.

MODAK

2009-01-30T04:48:00.000-08:00

Ingredients of Modak
For dough:
Rice flour 2 cups
Maida flour 1/4 cup
A pinch of salt
water 2 cups
Ghee 1 tbs

For the filling:
Fried channa 1 cup
Peanuts 1 cup
poppy seeds 1/2 cup
Sesame seeds 1/2 cup
Dry coconut powder 1 cup
Jaggery 2 cups.
Cardamom 3 pods

Method of preparing Modak:
Fry peanuts, takeout the skin. Fry poppy seeds and sesame seeds. Then grind everything in mixer into a powder. Add jaggery and powdered cardamom. Keep aside. Put water in a nonstick vessel. Add salt and ghee. When water starts boiling add rice flour and maida flour. Do not stir. Cover and cook for 6-7 minutes. Take off fire and stir vigorously with a wooden spoon .No lumps should be left. Take the dough in a microwave proof bowl and microwave for 3-4 min so that the dough will cook thoroughly. Then take two plastic sheets. Smear with ghee. Put a small ball of dough in the middle. Roll on the top of upper sheet with a rolling pin to a 3-4 " diameter leaf like puri. Place the stuffing on one half of the leaf and press the two ends on each other. Now it looks semi circular. Serve with coconut milk and ghee.

PATISHAPTA

2009-01-30T04:47:00.000-08:00

Ingredients of Patishapta:
For Batter
Rice powder - 2 cup
Flour - 1/2 cup
Cold Milk or Water - 1-1/2 cup
Salt - 1/2 tsp
Sugar - 2 tsp

For coconut Filling:
Fresh grated Coconut - 500 gms
Jagerry - 500 gm
Oil to make it - 1 cup.

Method of preparing Patishapta: Make a batter of all ingredients and keep aside for 10 minutes. Heat a kadai. Add jaggery, and after melting it add coconut and cook untill it makes a sticky dough like mixture. Cool it. Heat a pan. Add 1 tsp of oil and spread it. Put some batter in the pan and spread it lightly. It makes like a pan cake. Stuff the coconut pur and rolled it. Serve hot.

MOTICHOOR LADDOO

2009-01-30T04:45:00.000-08:00

For boondi IMotichoor Ladoo): 2 1/2 cups gram flour
500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fineholed shallow strainer spoon

For syrup:
2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour

Method of preparing Motichoor Laddoo
For syrup:
Put sugar and water in a vessel and boil. When sugar dissolves, add milk. Boil for 5 minutes till scum forms on top. Strain and return to fire. Add colour and boil till sticky but no thread has formed. Add cardamom powder and mix. Keep aside.

SONDESH

2009-01-30T04:43:00.001-08:00

Ingredients:
1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavour (eg. green with pista essence)

For topping:
1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice

Method: Dissolve acid or lemon juice in 1/2 cup warm water. Put milk to boil. When it rises, pour acidic water all over it. Reduce heat and stir till fully curdled. When whey and water separate completely, remove from heat. Strain in clean muslin cloth. Hold under running water for a minute. Press out excess water and hang for 15 minutes (paneer is made). Empty the paneer in a large plate. Take 2 tbsp. of paneer in a heavy pan and add cornflour. Heat on medium flame stirring continuously for 3-4 minutes. Cool, add to paneer in plate, sugar, essence and colour. Mix till very smooth. Lightly grease and dust moulds with ghee and cornflour. Mix topping ingredients. Sprinkle little topping in each mould. Press paneer mixture into it and level top. Chill for 3-4 hours. Unmould carefully. Serve chilled.

KHARJUR BARFI

2009-01-30T04:41:00.000-08:00

Ingredients:
1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut

Method:
Break up khajur coarsely. Add milkmaid and dryfruit all in a heavy, non-stick pan. Cook on slow flame, stirring continuously. Do not allow to stick to bottom. It takes a while to cook. Stir gently till a soft lump forms. Spread some of the coconut on a butter paper sheet. Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it. Chill the rolls in the fridge. Cut into slices or set in a tray and cut into squares.

PEDHA

2009-01-30T04:39:00.000-08:00

Ingredients:
500 gms. Khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould

Method:
Grate khoya. Powder sugar. Mix together in a skillet. Heat on low flame, stiring continously. Cook till mixture thickens. It should form a very soft lump. Cool for 10 minutes. Add cardamom powder & colour. Mix well. Take a small fistful of mixture. Form a ball. Press into the cookie mould. Turn out carefully. Press 2-3 slices of pista on the centre. Repeat for remaining mixture.

GULAB JAMUN

2009-01-30T04:38:00.000-08:00

Ingredients:
500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry

Method:
Crumble the khoya. Sieve in the flour and soda together. Mix in the cardomom powder and crushed saffron. Mix well to form a soft dough. Use as much milk as required for kneading. Make balls of even size. Makes about 25-30. Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons. When they rise up put back on fire and fry till medium brown. Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl. Repeat for all the balls. When done pour the remaining syrup over the jamoons. Microwave lightly or warn over boiling water before serving.

To make the syrup:
Take the sugar in a heavy pan and add water to just cover the sugar. Boil and add a tbsp. of milk to separate the dirt. Strain and boil again. The syrup is done when , while dropping from a spoon it falls in a thin single thread.

CUSTARD

2009-01-30T04:34:00.001-08:00

Boiled Custard
Ingredients for Custard:
5 eggs beaten
2 cups white sugar
1 pinch salt

Method for preparing Custard: Cream together the eggs and sugar. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon. Serve chilled.

Blueberry custard
Ingredients for Blueberry custard:
3 tablespoons butter
8 eggs
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup blue berries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners` sugar for dusting

Method for Blueberry custard: Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter. In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top. Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners` sugar.

Chocolate Cream Custard
Ingredients for Chocolate Cream Custard:
1 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 squares unsweetened chocolate, chopped
2 egg yolks
2 teaspoons vanilla extract

Method for Chocolate Cream Custard: In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

Pinapple Filled Triangles

Ingredients:
For crust:
3 cups plain flour
1 tsp. baking soda
3/4 cup cold butter
1/2 tsp. salt
4 tbsp. cold water
For filling:
1 can pineapple
2 tbsp. sugar
1/4 tsp. salt
1 tbsp. cornflour
1 pinch cinnamon powder
Others:
Fat (ghee or dalda) for deep frying

Method:
For crust:
Sieve together flour, salt, baking soda. Cut butter in flour with knife. Rub in with fork or with fingers till mixture is crumbly. Add enough water to make a stiff dough. Wrap in plastic, keep in refrigerator till required.

For filling:
Drain pineapple, crush coarsely, save liquid. Measure out half cup liquid, if required add water. Add cornflour, sugar, stir to dissolve. Cook while stirring continuously, till transparent. Add pineapple, cinnamon, cook further till thick. Chill to set well, before using.

To proceed:
Roll pastry with help of dry flour to dust, to 1/8" thickness. Cut into 4" squares. Place a spoonful of filling carefully at one corner, leaving margin to seal. Wet edge all around with a drop of water. Fold free corner over filling, to form a triangle. Press edges together with a fork of by hand. Make sure no filling oozes out. Heat fat in frying pan, till hot. Let in 2-3 triangles, frying till light golden, over medium-low flame. Flip sides carefully, fry other side. Cut into 2 halves, serve hot as is, or with vanilla ice cream alongside.

SON PAPDI

2009-01-30T04:32:00.000-08:00

Ingredients
1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz
4" squares cut from a thin polythene sheet

Method:
Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in airtight container.

Roasted vermicelli kheer

2009-01-30T04:31:00.000-08:00

Ingredients for Roasted vermicelli kheer
One cup of roasted vermicelli
Six cups of milk
One cup of sugar
Three tablespoon of ghee
A pinch of saffron
Two teaspoon of charole nuts (optional)
One-fourth teaspoon of grounded cardamom
One tablespoon of peeled and sliced almonds

Method for Roasted vermicelli kheer
Soak the saffron in one tablespoon of milk for about ten minutes. Break the vermicelli in to small pieces. On the other hand, heat the saucepan and add the ghee and vermicelli. Stir and mix well for about a minute. Pour in the milk, sugar, cardamom, charole nuts, soaked saffron and the almonds. Stir and boil for some time. Cook until the vermicelli becomes soft and brown which may take about ten minutes.

ALMOND KHEER

2009-01-30T04:27:00.000-08:00

Ingredients for Almond kheer
Forty whole almond, soaked overnight and peeled well
Five cups of milk
One-fourth teaspoon of cardamom
One teaspoon of charole nuts (optional)
A pinch of saffron
One cup of sugar
One tablespoon of ghee

Method Almond kheer
Soak the saffron in one tablespoon of warm water for about ten minutes. Blend the almonds with one cup of milk until it forms a liquefied paste. Boil the four cups of milk and add the cardamom, charole nuts, soaked saffron and blended almonds. Stir in the sugar and the ghee. Cook for nearly five minutes by boiling gently and stirring it occasionally. Serve warm in a bowl.

MOHAN THAL

2009-01-30T04:26:00.001-08:00

Ingredients:
For gram crumbs:
250gms. gram flour
1 tbsp. ghee
3 tbsp. milk
For mava (khoya)
50 ms. khoya
To proceed:
3/4 cup curds,
200gms. sugar
1/2 tsp. cardamom powder
1/5 tsp. crushed saffron
150 gms. pure ghee
To decorate:
silver foil or crushed almonds & pista mixed.

Method
For crumbs:
Rub in flour, ghee and milk. Press down with palm, keep aside 5 minutes. Pass mixture through a large holed sieve. Crumbs should form. Keep aside.

For mava: Put khoya in a heavy saucepan, cook till crumbly. Stir continuously. Keep aside.
Syrup to be made simultaneously:
Put sugar and 2/3 ratio water, boil to 2 1/2 thread syrup. Add saffron soaked and rubbed in 2 tsp. water. Bring back to 2 1/2 thread consistency.

To proceed simultaneously with syrup:
Put ghee in large pan, add crumbs. Stir and roast till aroma exudes and is golden. Add curd and stir gradually. Add mava, cardamom, mix well. Remove from fire. Add syrup and mix well gradually. Do not stir too vigorously, or it will turn hard. Pour into a greased thali. Tap lightly and shake gently to spread. Allow to cool slightly. Apply silver foil or sprinkle crushed nuts. Cool. Cut into squares. Store in airtight container.

GUJIYA

2009-01-30T04:23:00.000-08:00

Ingredients:
Flour 250 grams
Khoya 500 grams
Raisins a few
Almonds 100 grams (finely chopped)
Cooking Oil 3 tablespoon
Water 100 ml
Sugar 250 grams

Method: Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it soft dough and set it aside with a damp cloth covering it. Fry the khoya in little ghee till it becomes light brown and then mix the sugar in it properly. Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let it cool. Make very small thick chapattis out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, then, seal the sides of the chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias on a newspaper and let the oil get soaked. Serve hot or store it in an airtight container for using it on that special day.

RASSAGOLLA

2009-01-30T04:21:00.000-08:00

Ingredients of Rassagolla:
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Method of preparing Rassagolla: Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream layer. Heat the milk and bring to a boil. Add the citric acid dissolved in some water. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes. Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil. Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water. Press out the excess water and remove in a wide plate. Gently knead into a soft dough by passing between fingers. Make twelve equal sized balls of the dough. Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes. Take off from heat and cool them to room temperature. Add essence and chill for at least 4 to 5 hours.

DRY FRUITS KHEER

2009-01-30T04:18:00.000-08:00

Ingredients:
Milk 1 liter
Almonds 10 pieces
Cashews 10 pieces
Pistachios 10 pieces
Khus khus 1 tbsp
. Sugar 1 1/4 cup (approx)
Saffron very little, soaked in warm milk

Method:
Soak almonds, cashews, pistachios and khus khus separately. Bring the milk to boil and reduce it to 3/4. Peel the almonds, pistachios and grind everything all dry fruits (including khus khus) together to a smooth paste. Now add this paste to the reduced milk and bring it to boil until everything blends well. Now add the sugar and mix well and switch off the stove. In that heat itself sugar will get dissolved. Finally add the saffron soaked in milk. Cool and serve.

KALAKAND

2009-01-30T04:16:00.001-08:00

Ingredients:
2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water

Method:
Boil half the milk and add the citric solution as it comes to boil. Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead. Put the remaining milk in a heavy pan and boil to half. Add the chenna and boil till the mixture thickens, stirring continuously. Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. Set in a tray, apply silver foil and sprinkle the chopped nuts.

MAVA BURFI

2009-01-30T04:14:00.000-08:00

Ingredients:
500 gms khoya
300 gms. powdered sugar
1 tsp. cardamom powder
2 sheets silver foil (edible)

Method:
Mash khoya. Mix in the sugar. Put into a heavy saucepan. Cook on slow flame, stirring continuously. Cook till the mixture is a very soft lump. Place on a working board and roll with a rolling pin to 1/2 inch thickness. Cool a little. Spread on the working board silver foil carefully and evenly. Make incisions with knife to cut in the desired size and shape.

Almond and Pistachio Dessert

2009-01-30T04:11:00.000-08:00

Ingredients
4 tbsp Unsalted Butter.
1 cup ground Almonds.
2/3 cup single (light) Cream.
1 cup Sugar.
8 Almonds, chopped.
10 Pistachio Nuts, chopped.

Method:
Place the butter in a medium-sized saucepan, preferably non-stick. Melt the butter, stirring well. Gradually add the ground almonds, cream & sugar to the melted butter, stirring to combine. Reduce the heat & stir the mixture constantly for 10-12 minutes, scraping the bottom of the pan. Increase the heat until the mixture turns a little darker in colour. Transfer the almond mixture to a shallow serving dish & smooth the top of it. Decorate the top of the dessert with chopped almonds and pistachios. Leave the dessert to set for about 1 hour, then cut into diamond shapes or with variety of shaped pastry cutters of your choice & serve cold.

BADAM ROLL

2009-01-30T04:09:00.000-08:00

Ingredients
1 cup whole Almond
2 cups sugar
3 cups water
2 Tsp Ghee
1 Tsp. Kewda water
4 Tsp. Finely crushed raw almonds

Method
Soak almonds overnight. Peel them. Make single thread consistency sugar syrup using sugar and water. Let it cool. In the blender make a paste of peeled almonds using the sugar water. If required add more water with spoon. The paste should be fine. Cook the paste on medium fire, Keep stirring. After the paste changes color to off white then add 1 Tsp. Ghee. After the color is darker add the rest of the ghee. Stir well. After the almond mixture starts leaving the side of the pan, take it off the flame and let it cool. Add the Kewda Water. Make small elongated oval rolls with hand and roll them in the crushed almonds. Serve them cold.

CASHEW BURFI

2009-01-30T04:04:00.000-08:00

Ingredients
1 cup of cashews
1 cup of milk
1 1/2 cup of sugar
Cardamom powdered
3-4 tablespoons of ghee

Method
Soak cashews in the milk for 2-3 hr. of time. Then finely grind them. In a non-stick pan or in a heavy bottom pan add these with 3-4 tablespoons of ghee & cardamom powder. Stir them till it gets thickened. Before doing these just add little bit of ghee in a tray & once these mixtures get thickened, pour them in it. Cut them into small pieces as you wish. Either square or diamond.

BADAM ROLLl

2009-01-30T03:59:00.000-08:00

Ingredients
1 cup Badam
1 and half cup sugar
Half cup Ghee

Method
Soak badam for two hours in hot water and peel the skin. Grind it into a thick paste with very little water. Make sugar syrup of single thread consistency and put the ground badam and keep stirring. Pour ghee if the mixture startes sticking to the sides. Keep stirring until it does not stick to the sides and forms as a ball and then put in a greased plate. Cut into diamond shape and decorate with silver foil.

ALMOND BURFI

2009-01-30T03:54:00.000-08:00

Ingredients
1 cup almonds 1 cup sugar
Milk enough to blend
Saffron a pinch
Ghee - 2 tblsp
Silver warq for decoration
Method
Soak almonds in boiling water for 5 minutes. Peel out the skin of the almonds. Blend the almonds and sugar in very little milk. Cook the mixture in a non -stick cooking pan stirring continuously. Add the ghee and saffron and cook till it forms a ball and comes clean. Spread the mixture on a greased cookie sheet and put a cling wrap on top of it and roll it will a rolling pin to spread. Decorate with silver paper. Cut to desired shapes.

Miriyala Annam - Pepper Flavored Rice

2009-01-28T03:40:00.001-08:00

Ingredients:
3 cups of cooked white rice (each grain should be separate)
1 1/2 tbsp ghee (clarified butter)
1 tsp cumin seeds
3/4 tsp mustard seeds
1 1/2 tbsp black pepper corns
1 1/2 tbsp seasame seeds
10-12 curry leaves (fresh leaves only)
salt to taste

Method:
Dry roast the black pepper corns, sesame seeds and curry leaves in a pan for a few minutes on medium heat tossing
them around till the flavors come out and you find a nice aroma emanates the kitchen. Once the seasame seeds change color
you can turn off the heat and make a coarse powder.Heat ghee in a pan and add the mustard seeds and let them pop.
Add the cumin seeds and let them brown. Add the cooked rice and combine it with the tempering.
Now add the ground spice pwd and salt and combine the rice with it such that the spices coat the rice well.
The full flavor of the pepper is obtained on freshly ground pepper corns which enhances the taste of the rice giving it a sharper,
more lively flavor than the pre-ground pepper powder and also by adding it towards the end of the cooking process which further enhances its taste.
Serve hot with any gravy curry or plain rasam, appadam (papad) and curds.

Note: Use only fresh pepper corns and not pre-ground black pepper powder as it won’t serve any purpose and you are definitely not going to enjoy the flavor of the rice if you use the store bought pre-ground pepper powder. If you venture into your kitchen to cook up this simple flavorful dish be prepared to use only the freshly ground pepper corns

Spiced Curry Leaves Rice Recipe

2009-01-28T03:17:00.000-08:00

Ingredients:
3 cups cooked and cooled white rice (each grain should be seperate)
1 1/4 cups fresh curry leaves
1 tbsp split gram dal
1/2 tbsp bengal gram
8-9 black pepper corns
pinch of turmeric pwd
2 tsps oil
salt to taste
For tempering/poppu/tadka:
1 tsp oil
1 tsp mustard seeds
pinch of asafoetida (optional)

Method:
Heat a tsp of oil in a heavy bottomed vessel and add the dals and toss them till they turn red.
Add the pepper corns and toss for a minute. Turn of heat and cool.
In the same vessel, heat another tsp of oil and add the curry leaves and on low-medium heat,
toss them constantly till they change color and turn crisp. Don’t burn them. This could take about 4-5 mts.
Turn off heat and cool.
Grind the toasted dals and pepper corns to a coarse powder. Add the toasted curry leaves and grind to a coarse pwd.
Remove and keep aside.Heat oil for tempering in the same vessel,
add the mustards seeds and let them splutter. Add the asafoetida and toss for a few seconds. Turn off heat.
Add the cooked rice to the tempering, sprinkle salt and turmeric pwd. Add the ground curry leaves-spices pwd
and combine till well blended. Adjust salt.Serve hot with yogurt (perugu) or pachadi of your choice.

Nutritional value: one of the richest sources of micronutrients, antioxidants, vitamins (carotene, thiamine,
riboflavin, niacin, folic acid & vitamin C), calcium, iron, phosphorus, protein, fat, carbohydrates, energy, soluble & insoluble fiber
Benefits of curry leaves: Used as a traditional medicinal herb in Ayurveda,
as vata-kapha pacifying and mildly stimulating pitta. Curry leaves are pungent and act as an appetizer
and digestive stimulant.Known for its healing properties - strengthen the functions of stomach and kidneys.
Also known to strength hair roots and a home remedy for pre-mature greying of hair.
Helpful resources: How to grow a curry leaf plant and take care of it? (in US-cold weather)
More about this aromatic nutrition-packed herb

Kobbari Annam Recipe

2009-01-28T03:14:00.001-08:00

Ingredients:
2 cups raw rice
4 cups coconut milk
salt to taste
1/4 tsp turmeric pwd (optional)
8-9 garlic cloves, finely sliced OR 1 tsp ginger-garlic paste
4-5 slit green chillis
2 onions, finely sliced
1″ cinnamom stick (2 pieces)
2 cloves
2 elachis
1-2 bay leaf
1 tbsp ghee + 1/2 tbsp oil

Method:
Heat ghee and oil in a cooking vessel on medium heat, add the cinnamom stick, cloves, elachi
and bay leaf and fry for a few seconds. Add sliced garlic and fry for half a minute.
Add the green chillis and sliced onions and saute for 4 mts on medium heat.
2 Add turmeric pwd, salt and combine. Add the drained rice and fry it along with onions for a minute.
Add 4 cups of coconut milk and bring to a boil.
3 Reduce heat and place lid and cook till rice is done.
4 Garnish with coriander leaves.

How to extract coconut milk: Grate a coconut, add 2 glasses of hot water and leave aside for 30 mts.
Grind it to a fine paste. Place a muslin or thin cotton cloth on a vessel and pour this mixture onto the muslin cloth.
The strained milk is called ‘first milk’ of coconut. Use your hand to squeeze out the milk from the residue.
Add one more glass of water to the residue and run in the grinder for a mt. Strain on to muslin cloth.
This second extract is called ’second milk’ of coconut.

Kobbari Annam Recipe

2009-01-28T02:50:00.000-08:00

Ingredients:
3 potatoes, washed, boiled, peeled and cubed
1 large onion, finely chopped
2 green chillis, slit length wise
2 tomatoes, quartered
10-12 fresh curry leaves
1 tsp ginger-garlic paste
pinch of turmeric pwd
1/2 tsp red chilli pwd (adjust)
1 tsp coriander pwd
salt to taste
1 tbsp coriander leaves
1/2 tbsp oil
Make a paste by adding little water:
2 tbsps grated fresh coconut
1 tbsp poppy seeds/khus-khus/ghasagasalu

Method:
Heat oil in a vessel, add the chopped onions, green chillis and curry leaves and saute for 4-5 mts
or till the onions turn transparent.
Add ginger garlic paste and fry further for another 3 mts. Add the chilli pwd, turmeric pwd,
coriander pwd and salt. Combine well.
Add the quartered tomatoes and boiled and cubed potatoes and cook on medium heat for 6-7 mts.
Reduce heat, add the ground coconut-poppy seeds paste and combine. Cook for 3-4 mts.
Add a glass of water, adjust salt and cook covered till you get the desired gravy consistency.
Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.

Carrot Kothimira Pachadi Recipe

2009-01-28T01:39:00.000-08:00

Ingredients:
2 cups grated carrot
3/4 to 1 cup chopped fresh coriander (adjust)
1 1/2 tbsp split black gram dal (minapa pappu)
1 tbsp bengal gram (senaga pappu)
1 tsp cumin seeds
1/2 tsp mustard seeds
1-2 dry red chillis (adjust to suit your spice level)
4-5 garlic flakes
1-2 green chillies (adjust)
1 tbsp grated jaggery (adjust)
salt to taste
juice of 1/2 lemon (small)
1 tbsp oil
For the tempering/poppu/tadka:
1 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
8-10 curry leaves

Method:
Heat half a tbsp of oil in a non-stick pan. Add the garlic, cumin, split gram dal, bengal gram,
red chillis and mustard seeds and stir on medium heat till the dals turn slightly red and a nice aroma emanates.
Immediately remove the roasted spices, straining the left over oil and keep aside.
In the same pan, add a tsp of oil if required, add the slit green chilli and grated carrot
and on medium flame saute till the rawness of carrot disappears (approx 3-4 mts). Remove and keep aside.
In the same pan, add another tsp of oil and saute the chopped coriander leaves for a minute.
Remove from heat and cool.Grind the roasted dal mixture first, followed by the sauteed carrot and coriander,
jaggery along with salt, to a coarse paste without adding any water.Heat oil in a pan for the tempering,
add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red.
Add this seasoning along with lemon juice to the ground pachadi. Serve with hot steamed rice.

Chintachiguru Kobbari Pachadi Recipe

2009-01-28T01:30:00.000-08:00

Ingredients:
2 cups tender tamarind leaves
1 cup grated coconut
1-2 green chillis
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1-2 dry red chillis, de-seed and tear (optional)
1/2 tsp oil

Method:
Grind green chillis, tender tamarind leaves, grated coconut and salt.
Sprinkle a tbsp of water only.
Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red.
Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
Pour this seasoning over the pachadi and combine. Serve with hot steamed rice and ghee.

Ulli Pachadi Recipe

2009-01-28T01:23:00.000-08:00

Ingredients:
2 large onions
2-3 dry red chillis, de-seed
1/2 tsp cumin seeds
1 tbsp split black urad dal (minappa pappu)
salt to taste
1/2 tbsp tamarind extract
1/2 tsp jaggery (optional)
2 tsps oil
For seasoning/poppu/tadka:
1 tsp mustard seeds
few fresh curry leaves
1/2 tsp oil

Method:
Heat one tsp oil in a pan, add cumin seeds, dry red chillis and stir fry for a few seconds.
Add urad dal and let it turn light red. Remove from pan and cool.
In the same pan, add another tsp oil, add the sliced onions and saute for approx 4-5 mts.
Turn off heat and cool.
First grind the urad dal, cumin seeds and red chillis till coarse. Add the sauted onions, salt,
tamarind and jaggery and grind to make a paste. You can add 2-3 tbsps water for a thinner consistency.
Heat oil in pan for seasoning. Add the mustard seeds and let them splutter.
Add the curry leave and turn off heat. Pour over the chutney and serve with idli or dosa.

Capsicum Pachadi Recipe

2009-01-28T01:15:00.001-08:00

Ingredients:
3 big capsicums, washed and cubed
8-10 green chillis, chop into big pieces (adjust)
2-3 tbsps tamarind paste (adjust)
1 large onion, finely sliced
For seasoning/poppu/tadka:
1 tsp mustard seeds
1/2 tsp cumin seeds (optional)
1 tbsp split black gram dal (urad dal/minapappu)
1/2 tbsp channa dal (senaga pappu)- optional
1-2 dry red chillis
big pinch asafoetida/inguva/hing
few fresh curry leaves
1 tbsp oil

Method:
Heat two tsps oil in a cooking vessel, add green chillis and fry on medium heat for 4-5 mts,
stirring it constantly. Remove from pan and cool.
In the same pan, add the capsicum pieces and stir fry on medium heat for 3 mts. Remove and cool.
Once cool, grind the sauteed green chillis, capsicum and tamarind paste to a coarse paste. Keep aside.
Add the remaining oil to the cooking vessel, add mustard seeds and let them pop, add cumin seeds and dals.
Let the dals turn red, add curry leaves and dry red chillis. Add the asafoetida and stir fry for a few seconds.
5 Add the sliced onions and fry for 4 mts or till they turn transparent.
Add the ground capsicum-green chilli paste to the sauteed onions and stir fry for atleast 15-18 mts on low to medium flame.
Add salt and combine. Ensure that the capsicum-green chilli paste is thoroughly fried in oil.
This pachadi stays fresh for a few days if stored in the refrigerator.
Serve with hot rice and a dollop of ghee.

Kobbari Pachadi Recipe

2009-01-28T01:12:00.001-08:00

Ingredients:
1 1/4 cup of freshly grated coconut
1/2 tsp cumin seeds
1 tsp split gram dal/minappa pappu/urad dal
1 tbsps chana dal/senaga pappu/bengal gram
2 dry red chillis, tear and de-seed
2 green chillis, cut each into two
4 garlic flakes
gooseberry sized tamarind
2-3 tsps oil
salt to taste
1/2 tsp sugar (optional)
For popu/tadka/seasoning:
1/2 tsp mustard seeds
1 tsp split gram dal/minappa pappu
14 -15 curry leaves
1/2 tsp oil

Method:
Heat oil in a pan. Add cumin and toast them for a few seconds, add the dals and let them turn red.
Next add the garlic, red chillis and green chillis and fry them for half a minute on low heat.
Lastly add the coconut pieces (or grated) and stir fry for a minute. Remove from pan and cool.
Once cool, grind the toasted ingredients, tamarind, salt and sugar to a slightly coarse paste by adding very little water (few tbsps).
You shouldn’t make it into a smooth paste. A stone mortar is recommended to crush them but you can use a blender too.
Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown.
Add the curry leaves and toss them for a few seconds till the flavors come out.
Turn off heat and add the seasoning to the ground kobbari pachadi and combine.
Serve with hot steamed rice and ghee.

Beerakaya Kothimira Pachadi Recipe

2009-01-28T01:03:00.000-08:00

Ingredients:
2 medium sized ridge gourds, washed and chopped into pieces with skin
1/2 cup chopped coriander leaves
3 green chillis, chop into big pieces (adjust)
1 tbsp bengal gram/senaga pappu/chana dal
1 tsp split gram dal/minappa pappu
1/4 tsp cumin seeds
1/2 tbsp sesame seeds/nuvullu/til
1 1/2 tbsps lemon juice
2-3 tsps oil
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch cumin seeds (optional)
1-2 dry red chillis
big pinch asafoetida/inguva/hing (optional)
few fresh curry leaves
1/2 tsp oil

Method:
Heat a tsp of oil in a cooking vessel, add bengal gram, split gram dal, cumin seeds and stir fry for a few seconds till the dals turn red.
Remove and keep aside.
2In the same vessel, add sesame seeds and fry on medium heat for 2-3 mts. Remove and keep aside.
3In the same vessel, add the green chillis and coriander leaves and fry on medium heat for 3 mts,
stirring constantly. Remove from pan and cool.
In the same pan, add another tsp of oil, add the chopped ridge gourd pieces
and stir fry for 4-5 mts till the rawness of the vegetable goes. Remove and cool.
Once cool, grind the dals first till coarsely ground, add the rest of the sauteed ingredients along with lemon juice and salt and grind to a coarse paste.
Heat a tsp of oil in a pan, add mustard seeds and let them pop, add curry leaves and dry red chillis followed by asafoetida and stir fry for a few seconds.
Pour the seasoning over the ground pachadi and serve with hot rice.

Mamidikaya Mukkalu Pachadi Recipe

2009-01-28T00:59:00.001-08:00

Ingredients:
2 cups of finely chopped raw green mango pieces along with skin (washed and wipe dry)
2 tbsps red chilli pwd
2 tbsps mustard pwd (ava pindi)
1 tbsp salt
4-5 tbsps oil (sesame/til/nuvvulu)

Method:
Combine all the above ingredients and store in a clean, dry bottle and refrigerate.
Use a clean spoon to remove pickle. This pickle can be eaten within 8 hours of preparation.
I had written a few tips on how to make pickles which will help you during the pickling process.

Note:
Sun dry mustard seeds for a day and grind to a fine powder and store. For methi powder,
dry roast methi seeds till it reaches a red color, cool and grind to a fine powder.
Red chilli powder used for pickling is preferred. Its available in most super markets or departmental stores.
Sesame oil is best, incase you don’t have sesame, you can use any refined oil.
Remember to prepare pickles in moisture free area.

Mamidi Turumu Pachadi Recipe

2009-01-28T00:53:00.000-08:00

Ingredients:
2 cups of grated raw green mangoes (washed, wiped dry and skinned)
2 tbsps red chilli pwd
1 tbsp mustard pwd (ava pindi)
1 1/2 tsps roasted fenugreek pwd (methi/menthi podi)
1 1/2 tbsps salt
4-5 tbsps oil (sesame/til/nuvvulu)
For popu/tadka/seasoning:
1 tsp mustard seeds
1 tsp split black gram dal - optional
1 tbsp channa dal (bengal gram) - optional
pinch methi seeds
2 dry red chillis
1/4 tsp asafoetida/hing/inguva
10-12 curry leaves
1/2 tbsp oil

Method:
Combine mango pieces, red chilli pwd, mustard pwd, methi pwd, salt and oil in a vessel.
Heat 1/2 tbsp oil in a vessel, add mustard seeds and let them splutter.
Add methi seeds, dals, red chilli and stir fry till the dals turn red.
Add curry leaves and asafoetida and stir fry for a few seconds before turning off the heat.
Pour this seasoning over the mango mixture and combine well. Store in a clean, dry bottle and refrigerate.
This pickle can be eaten within two to three hours of preparation.

Kothimira Perugu Pachadi Recipe

2009-01-28T00:48:00.000-08:00

Ingredients:
2 cups packed fresh coriander leaves
3/4 cup grated fresh coconut
1-2 green chillis
1 1/2 cups thick curd (adjust according to consistency required)
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1/2 tsp chana dal (optional)
1 dry red chilli, de-seed and tear (optional)
1/2 tsp oil

Method:
Grind fresh coriander leaves, grated coconut, green chillis and salt to a fine paste without adding any water.
Transfer the ground paste onto a serving dish and combine with beaten curd.
Heat oil in a pan, add mustard seeds and let them pop, add the split gram dal,
chana dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
Turn off heat and pour over the coriander-curd mixture. Combine.
Serve with white rice or rotis.

Allam Pachadi Recipe

2009-01-28T00:42:00.000-08:00

Ingredients:
1 1/2″ to 2″ ginger root, remove skin, slice (reduce if you can’t take spice)
1 tbsp split black gram dal (minapa pappu)
1 1/2 tbsps bengal gram (senaga pappu)
1 green chilli
2 dry red chillis (adjust to suit your spice level)
2 garlic cloves (optional)
small lemon sized tamarind
2-3 tbsps grated jaggery
1/4 cup water (adjust)
salt to taste
2-3 tsps oil
For tempering/poppu/tadka:
1/2 tsp mustard seeds
6-7 fresh curry leaves
1 tsp oil or ghee

Method:
Heat a tsp of oil in a non-stick pan. Add the split gram dal, bengal gram and let them turn slightly red and a nice aroma emanates.
Add the red chillis, green chilli and garlic and saute for a minute.
Remove and keep aside.In the same pan,add the remaining oil, add ginger and saute till it turns red (approx 3 mts). Remove from heat and cool.
Grind the roasted dal mixture, sauteed ginger, tamarind, jaggery along with salt,
to a slightly coarse paste by adding about one-fourth cup of water.
Heat oil or ghee in a pan and add the mustard seeds, let them pop and add the curry leaves and fry for a few seconds.
Add this seasoning to the ground pachadi. Serve with idlis, dosas or vadas.

Nilava Allam Pachadi Recipe

2009-01-28T00:27:00.000-08:00

Ingredients:
100 gms ginger root, remove skin, wash, dry and slice
100 gms tamarind
100 gms grated jaggery or sugar
5 red chillis (adjust to suit your spice level)
1 1/2 - 2 tbsps salt
a little over one-fourth cup oil
1 tsp methi/fenugreek seeds/menthulu
2 tsp coriander seeds/dhania/dhanyalu
1 tsp cumin seeds/jeera/jeelakara
For tempering/poppu/tadka:
1 tsp mustard seeds
10 fresh curry leaves
8-10 cloves garlic
2-3 tsps oil

Method:
Heat oil in a heavy bottomed vessel, add the sliced ginger and fry till light pink,
approx 3-4 mts. Remove and cool.
Meanwhile, add just enough hot water to the tamarind such that its immersed and let it soak such that it softens.
Cool.In a pan, add one or two tsps oil, add methi seeds and fry till they turn slightly red,
add the coriander seeds, cumin seeds and red chillis and fry for 2-3 mts. Cool, make a fine powder and keep aside.
Once cool, grind the fried ginger slices, softened tamarind, jaggery and salt to a fine paste.
Remove onto a dish and add the ground spice pwd.Heat 2 tsps oil in a pan, add the mustards seeds and let them crackle.
Add the curry leaves and crushed garlic and fry for a few seconds. Add this to the ginger pickle and combine well.
Store the pickle in an airtight container and refrigerate.

Tomato Pickle

2009-01-28T00:18:00.000-08:00

Ingredients:
1 1/2 kg tomatoes, wash, dry and slice
large lemon sized tamarind (use if the tomatoes lack tang)
2 tbsps red chilli pwd (adjust)
1 tsp methi pwd
1 1/2 - 2 tbsps salt (adjust)
2-3 tbsps oil
For tempering/poppu/tadka:
1 tsp mustard seeds
pinch of methi seeds
15 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
2 tbsps oil

Method:
Heat oil in a heavy bottomed vessel, add the sliced tomatoes and cook on high heat
for 5 mts.
Reduce heat to medium high and continue to cook till the oil separates and the tomatoes turn mushy.
Towards the end of the cooking process as the oil seperates, reduce heat and keep stirring till the oil separates
completely (the tomatoes could take a good 45 mts to an hour to cook). Turn off heat, add the tamarind and place lid.
The tamarind will soften with the heat of the cooked tomatoes. Cool completely.
Once cool, add salt and grind the cooked tomatoes along with tamarind to a paste. Remove onto a vessel. Add chilli pwd and methi pwd. Combine.
In a pan, add 2 tbsps oil, add mustards seeds, methi seeds and fry till the mustard splutters and the methi turns red.
Add the dry red chillis, curry leaves and saute for a few seconds and turn off heat. Add the crushed garlic and leave aside the tempering for 4-5 mts.
Once cool, add this tempering along with oil to the tomato paste. Combine well.
Cool and store in an airtight bottle. Refrigerate.

Pachi Kothimira Pachadi

2009-01-28T00:13:00.000-08:00

Ingredients:
2 1/2 cups packed fresh coriander leaves
2-3 green chillies (increase or decrease to suit your spice level)
large gooseberry sized tamarind (soak in 2 tbsps warm water)
1 tsp jaggery or sugar
salt to taste

Method:
Grind the coriander leaves, tamarind, jaggery,
green chillies and salt to a smooth paste. Don’t add any water.
Remove onto a bowl.
4 Serve with hot pesarattu, dosas or idlis.

Sorakaya Pachadi Recipe

2009-01-28T00:02:00.000-08:00

Ingredients:
1 1/2 cups bottle gourd cubes, with skin
1/2 tbsp bengal gram/senaga pappu/chana dal
1/2 tbsp split gram dal/minappa pappu
1/2 tsp cumin seeds
1 tsp coriander seeds (optional)
1 tbsp chopped coriander leaves (optional)
2 dry red chillis, de-seed
3 green chillis, chop each into two
4-5 garlic cloves
1 tsp jaggery or sugar
gooseberry sized tamarind (soaked in 2-3 tbsps warm water)
salt to taste
3 tsps oil
For seasoning/poppu/tadka:
1/4 tsp mustard seeds
1/2 tsp black gram dal
1-2 dry red chillis
few fresh curry leaves
1/2 tsp oil

Method:
Heat 3 tsps oil in a cooking vessel, add bengal gram, split gram dal,
cumin seeds and coriander seeds and stir fry for 3 mts or till the dals turn red. Remove and keep aside.
In the same vessel, add garlic, red chillis, green chillis, coriander leaves and curry leavesand fry on medium heat for a mt. Remove and keep aside.
In the same vessel, add the remaining oil, add the chopped bottle gourd cubes and saute for 12 mts or till
the rawness of the vegetable goes and the water evaporates. Remove and cool.
Once cool, grind the dals first till coarsely ground, add the rest of the sauteed ingredients along with tamarind extract, jaggery and salt and grind to a paste.
Heat half a tsp of oil in a pan, add mustard seeds and let them pop, add black gram dal and let it turn red, add curry leaves and dry red chillis and stir fry for a few seconds.
Pour the seasoning over the ground pachadi and serve with hot rice.

Senaga Pachadi Recipe

2009-01-24T23:36:00.000-08:00

Ingredients:
1 1/4 cup besan/senaga pindi/chickpea flour
gooseberry sized tamarind (soak in 2 1/2 -3 cups of water, extract juice and discard pulp)
salt to taste
For popu/tadka/seasoning:
1/2 tsp mustard seeds
1 tsp cumin seeds
5-6 garlic cloves (crushed)
2 dry red chillis (de-seed and tear)
10-12 curry leaves
1/2 tbsp oil

Method:
1 Heat oil in a kadai, add the mustard seeds and as they begin to pop add cumin seeds,
garlic cloves, red chillis and curry leaves and toast them for a half a minute.
(Take care not to burn the tempering).
2 Add chickpea flour and salt and roast along with the tempering base.
On low to medium flame, constantly keep frying the besan till it changes colour
(and lovely aroma emanates and the rawness of chickpea flour disappears). This could take some time,
approx 8-9 mts. Take care not to burn the senaga pindi. Turn off heat. Remove onto a plate and cool.
3 Once cool, add the tamarind extract along with water and combine well.
It should be of a slightly runny consistency. Add more water if required. For a more tangy flavor,
add more tamarind extract.
4 Use your hand to bring them all together and also crush the tempering base as you combine.
The flavors of spices come out well as you crush them. Adjust salt.
5 Serve with hot idlis or dosas for a complete vegan diet that is also glut

Chicken 65 Recipe

2009-01-24T02:46:00.001-08:00

Ingredients:
• 2 lb Boneless skinless chicken thighs
• 1 tsp All spice, cloves, cinnamon, cardamom
• 1-1/2 tsp Garlic paste
• 1 -1/2 tsp Ginger paste
• 2 tsp Red chilies powder
• 2 tsp All-purpose flour
• 1 Egg
• 4 Drops food coloring, red
• 2 Cups yoghurt
• 12 Green chilies
• 2 tsp Cornflour
• 3 tsp Lime juice
• Vegetable oil for frying
• Salt to taste
• Onions, for garnishing

How to make Chicken 65:
• Take a bowl and mix corn flour, all purpose flour, ginger garlic paste, chilli powder, egg,all spice and salt to thick batter.
• Add water if essential.
• Add chicken pieces to the batter and marinate for about one hour.
• Deep fry the marinated chicken pieces till they turn golden.
• Take a sauce pan and heat 4 tsp oil.
• Add fried chicken pieces, slit chillies, yogurt, red color and salt if desired.
• Fry for about 4 to 5 minutes and remove it from the heat.
• Now add lime juice, mix well and garnish it with onions.

Morkuzhambu Recipe

2009-01-24T02:35:00.001-08:00

Ingredients:
• 1/4 Cup okra, chopped into small pieces
• 3 tbsp Toovar dal
• 2 tsp Coconut, shredded
• 2 Cups butter milk
• 1 tsp Mustard seed
• 6 Curry leaves
• 1 Small ball size tamarind
• 3 tbsp Chana dal
• 2 Small piece green chilies
• 2-3 Stalks of coriander leaves
• 1/4 tsp Fenugreek
• 1/2 tsp Cumin seeds
• 1 tsp Oil
• 1 tsp Salt

How to make Morkuzhambu:
• Boil the chopped vegetables and tamarind in water.
• Heat oil and saute toovar dal, chana dal, cumin seeds, fenugreek seeds and green chilies.
• Add coconut and coriander leaves.
• Grind and add this mixture to the boiling vegetables.
• Boil for few minutes and add one tsp salt.
• Remove from the flame and cool. Add buttermilk to it.
• Garnish with curry leaves and fried mustard seeds.

Milk Vada Recipe

2009-01-24T02:34:00.001-08:00

Ingredients:
• 4 cup Raw Rice
• 1 litre Milk
• 3 cup Urad Dal
• Oil or ghee
• Cardamom Powder
• Salt and sugar to taste

How to make Milk Vada:
• Wash and soak urad dal and rice in water for overnight.
• Make paste of soaked contents in a blender, add salt. Make it like a batter.
• Meanwhile heat sufficient oil in a pan and pour 1 tbsap of the batter in it.
• Deep fry in oil till golden brown.
• Remove the vada and squeeze out excess oil.
• Boil the milk and add cardamom powder and sugar to it.
• Soak the vadas in milk.
• Milk Vada is ready to serve.

Meen Varuval Recipe

2009-01-24T02:31:00.001-08:00

Ingredients:
• 4 Swordfish steaks, 1/2 inch
• 2-1/2 tbsp Ground coriander
• 1 tsp Ground cumin
• 1/2 tsp Turmeric
• 6 tbsp Water
• Vegetable oil for frying
• 5-6 tsp Fresh lemon juice
• Lemon wedges for garnishing
• 2 tsp Salt
• 2-1/2 tbsp Cayenne

How to make Meen Varuval:
• In a skillet, put together cayenne, turmeric, coriander, cumin, salt, lime juice and about 6 tbsp of water.
• Mix it properly to prepare a thick paste.
• Use this paste to cover both sides of the fish steaks.
• Marinate the fish steaks for 15 minutes.
• In a frying pan, heat oil.
• Fry the steaks until they turn brown. Take two steaks at a time.
• Cook either side for 6-8 minutes, turning once.
• Place them in a heatproof plate and keep them warm in an oven.
• Use lemon wedges for garnishing.
• Serve it with rice and naan.

Masala Dosa Recipe

2009-01-24T02:29:00.001-08:00

Ingredients:
• 2-1/2 cup Uncooked Rice
• 1 cup Urad dal (whole)
• 2 tsp Fenugreek Seeds
• Salt to taste
• 2 tbsp Oil for cooking

For Masala:
• 3 Boiled potatoes (peeled and chopped)
• 1 Onion (chopped)
• 2 Chillies (chopped)
• 1 tsp Tumeric Powder
• 1 tsp Chana dal
• 1/2 tsp Mustard seeds
• Salt to taste

How to make Masala Dosa:
• Wash and soak urad dal, long grain rice and fenugreek seeds separately for at least 6 hours in water.
• Now grind them together by adding requisite amount of water to make a fine paste.
• Add salt and set the mixture aside for fermentation for a day.
• Saute onions, mustard seeds, chana dal and chilli in a pan with oil.
• Add chopped potatoes, tumeric and salt and stir continuously.
• Cook it for a few minutes.
• Pour a ladle of the batter on a non-stick pan and give it a circular shape.
• Drop little oil around it and turn over when bubbling appears.
• Fill in the center of dosa with a spoonful of masala and fold it.
• Masala dosa is ready.
• Serve it hot with sambhar and freshly prepared coconut chutney.