Thursday, April 5, 2012

Borugula mudda/ Puffed rice ladoo

A sweet treat from my childhood days..................................Usually prepared for Sankranti, I remember the days relishing these scrumptious laddus with my cousins, all those good old days are gone, now we occasionally speak and rarely meet(thanks to hectic schedules), but while writing this recipe I remember all those sweet memories......... I wanted to give my daughter some memories of her own, so I prepared these goodies when her cousins visited us for vacation............... all the kids(even me) enjoyed these crunchy treats.


4cups Borugulu/puffed rice
1cup Jaggery(powdered)
1cup Water
1/4tsp.Cardamom powder

  • In a thick bottomed pan add water and jaggery. Cook on medium heat for about 10min., jaggery starts to melt and then becomes syrup.
  • Take a small plate with cold water and drop few drops of jaggery syrup, the syrup should not melt in the water, should be able to form a ball when rolled, if you did not get the desired consistency, heat the syrup for little more time.
  • once you get the desired consistency, add cardamom powder, borugulu/puffed rice and keep stirring constantly. Within a minute or so the puffed rice starts to soak the syrup and forms a whole mass.
  • Turn off the heat and allow the puffed rice mixture to cool for about 5min., and then start making laddus.
  • Take a ladle full of mixture into hands and press gently into round shape.
  • These crispy and yummy laddus can be stored for about a month in an airtight container.

Wednesday, April 4, 2012

Shrikhand-Beat the heat with this summer dessert

Chill out this summer with this creamy dessert........If you love to have your poori with halwa, they you will absolutely love your pooris with shrikhand too....Why don't you give it a try this summer!!!!!!!!!!!!!

How To Prepare:
  • Tie 4cups of thick curd/ yogurt in a clean cheese cloth or muslin cloth, hang it in cool place for 5 to 6 hrs.,til the curd/yogurt will become thick in consistency.
  • Dissolve saffron(few strands) in 1 Tbsp.milk and keep aside.
  • Transfer yogurt in a bowl, add 2cups sugar(powdered), dissolved kesar, beat well till the sugar has fully dessolved into curd/yogurt and till it gets creamy consistency, then add chopped pista, 1/4tsp.cardamom powder, mix well.
  • Garnish with chopped pista and chill it before serving.
  • Enjoy shrikhand with poori or as dessert.

Tuesday, April 3, 2012

Dondakaya Vepudu/Tindora stir fry

Enjoy this simple stir fry of this versatile vegetable......................................


1lb/500grms. Dondakaya/tindora(cut into medium size discs)

1/4tsp.turmeric powder

1&1/ chilli powder(adjust as per spice levels)

Salt to taste


1/2tsp.mustard seeds


2springs curry leaves


  • Wash dondakaya/tindora and cut the tip and tail ends. Cut them into rounds and keep aside.
  • Heat 2tbsp. of oil in a cooking vessel, once the oil is hot enough add mustard, once it starts to crackle add jeera and curry leaves and fry for few seconds till the aroma emanates the kitchen.
  • Then add dondakaya pieces, salt and turmeric powder, mix well and saute on medium high heat for 3 mts., then reduce the heat to medium, place lid, let it cook, approx 15 minutes.
  • Keep mixing in between to avoid burning. The sauteed tindora will begin to have a wrinkled look. Remove lid at this stage and add red chilli pwder, adjust the salt if needed mix well and cook on low-medium heat for another 15min., without lid. Turn the heat off and serve with steam rice.

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