Thotakura Vepudu

This is simple and healthy stir fry of Amaranth greens/thotakura that go well with rice and roti.

Things Required:

• 5-6 bunches of fresh&tender stalk Amaranth leaves/thotakura(chopped)


• 1no. onion (chopped)


• 10-12 pods garlic (peeled)


• 4-5 dry red chillies


• 2tsp.oil


• 1/2tsp.urad dal


• 1/4 tsp.jeera


• 1/4tsp.mustard


• 2springs curry leaves


• A pinch turmeric powder


• salt to taste

Method:

• Boil greens with just enough water for 8-10min.(don't strain the excess water if any)


• In a pan heat oil, once the oil is hot enough add urad dal, jeera, mustard, once they start to splutter add garlic(little crushed) curry leaves,fry till the garlic is light brown in color, then add onion, turmeric powder, salt and saute til onions are translucent.


• Add boiled greens, saute for 15min or til done, with out lid on medium flame.


• Once done, remove from the heat and serve it with rice/roti.

Kheer-vermicelli,carrot and tapioca pudding

This yummy yumm kheer is adopted from srivalli. I have just fallowed the same recipe with out any changes................Recipe in my words.


Things required:

• Vermicelli/semia-2cups



• Sago-2tbsp.



• Milk-4 to5 cups(boiled)



• Carrot-1/2cup(grated)



• Sugar-1&1/2cup



• Cardamom-2(crushed/powdered)



• Ghee-3tsp.



• Cashews/Raisins-fist full

Method:

• Soak Sago/tapioca for at least 1/2hr.



• Heat 1tsp.ghee in a pan, once the ghee is hot enough add cashews and raisins and fry til golden brown color, remove them and keep them aside.



• Now add remaining ghee, carrot and fry for 2mins., then add vermicelli and fry til the vermicelli is light brown in color.



• Add boiled milk, sago and cook till the vermicelli and sago are soft.



• Add sugar, mix well and boil for few mins.(appx.5min.). Then add roasted nuts, cardamom powder.



• Remove from the flame, serve it hot or cold ...........it tastes best either ways.