tag:blogger.com,1999:blog-15177094305070739152024-03-05T10:17:36.187-05:00My Culinary World2008© Myculinaryworldprasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.comBlogger278125tag:blogger.com,1999:blog-1517709430507073915.post-39122797058384368172012-09-05T08:09:00.000-04:002012-09-05T08:48:37.125-04:00Mullangi Pachadi/ Radish Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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I never tried making this chutney, but had it often in my grandmothers house. Last time when my Mom visited me(talking all the mother and daughter talk in the world)we were remembering my Grandma's House, days spent over there and the lunch and dinner time...............later landed on the food we used to relish, especially i used to like the chutney that they make for idli and rice too................really yummy, but not sure, what it is? til the time my Mom made it for me.................."It's made of Radish!!!! Oh my I never knew it". Yep! my friends if you are bored with your routine chutneys, come on, why are you waiting. Try this and enjoy your breakfast and meal too.......the special flavour of Radish enhances the taste and boost the flavour of the chutney!!!!! BUT.......Try this only..... if you are the lover of this vegetable.<br />
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<a href="http://goo.gl/photos/dEJrHeGiV5" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="441" src="https://lh5.googleusercontent.com/-KBvDHEqw9O4/UEDXEZ2b_JI/AAAAAAAADVY/DNnjCqE6CbE/s640/DSC00456.JPG" width="640" /></a></div>
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INGREDIENTS:<br />
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<li>1 radish (peeled, cut into circles)
<li>1 onion (roughly chopped)
<li>8 dried red chillies (adjust as per spice levels)
<li>3 tsp coriander seeds
<li>1 tsp mustard seeds
<li>1 tsp cumin seeds
<li>1/4 tsp fenugreek seeds
<li>1 tbsp tamarind pulp
<li>1 tbsp oil
<li>salt to taste </li>
<li>2tsp.oil</li>
<li>1/4 tsp mustard seeds(for seasoning)</li>
<li>1/2 tsp urad dal
(for seasoning)</li>
<li>2 spring of curry leaves (for seasoning)</li>
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METHOD:<br />
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<li>Heat oil in a pan.
<li>Add red chillies, coriander seeds, cumin seeds, mustard seeds, fenugreek , fry them for few minutes, til the aroma occupies your kitchen, remove them form the flame, keep them aside.
<li>Now add peeled and chopped radish pieces and saute for 5-10 mins.
<li>Remove from heat, allow them to cool for sometime.
<li>Add all the fried ingredients except radish in a mixer jar.
<li>Make a fine powder, then add radish, tamarind pulp, onion and
salt.
<li>Once again grind it to a coarse paste or desired consistency.
<li>Now heat oil in a pan, add all the seasoning ingredients, fry til they are golden brown in color, add the ground chuntney to seasoning and allow to cook on low flame for about 5min. remove it from heat.
<li><span style="color: black; font-family: Verdana; font-size: 10pt;">Mullangi
pachadi is ready to serve.</span>
<li><span style="color: black; font-family: Verdana; font-size: 10pt;">Serve with
plain white rice, dosa, idly, etc...</span> </li>
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time: 10 mins</span></span></span></div>
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prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com7tag:blogger.com,1999:blog-1517709430507073915.post-32283286209593939902012-08-30T13:17:00.001-04:002012-08-30T13:21:06.801-04:00Corn flour Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
Yummy.............yummy Halwa.................Give it a try, if you are a fan of jelly. It tastes even better than that!!!!! <br />
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<a href="http://goo.gl/photos/9H6H02sWgv" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="https://lh5.googleusercontent.com/-TK2OcW7slRg/T4_GW3mOn2I/AAAAAAAADRE/cjL7YuYT5jU/s640/DSC00402.JPG" width="640" /></a></div>
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INGREDIENTS:<br />
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Corn flour- 1/2cup<br />
Sugar- 1&1/2cup<br />
Water- 2cups<br />
Elachi powder -1/4tsp.<br />
Ghee- 2tsp.<br />
Food color- a pinch<br />
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METHOD:<br />
<ul style="text-align: left;">
<li><div style="text-align: left;">
In a pan add ghee, fry cashews and keep them aside.</div>
</li>
<li>Mix corn flower, sugar, water, elachi powder, food color in a microwave safe bowl.Microwave in high for 5mins. Mix in between for every two mins.</li>
<li> Again microwave it for another 6 more minutes. keep stirring in between for every 2mins.</li>
<li>Remove it from the microwave, stir in the fried cashews.</li>
<li>Smear ghee to a plate and spread the cornflour mixture on the plate, let it sit for an hour or so...cut into pieces and enjoy this halwa. </li>
</ul>
</div>
prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com4tag:blogger.com,1999:blog-1517709430507073915.post-81766650258678920762012-08-13T07:34:00.000-04:002012-08-13T07:34:14.003-04:00Vermicelli Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://goo.gl/photos/U6qljqhTZ0" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-TR03oPduBtw/T1hTGkLlhvI/AAAAAAAADP8/XcYSJMetbrQ/s512/DSC00248.JPG" /></a><br />
INGREDIENTS:<br />
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<ul>
<li>1cup vermicelli</li>
<li>3 cups water<br />
<li>1/2cup ghee<br />
<li>1/2-3/4 cup sugar<br />
<li>1/2cup coconut (shredded,fresh)<br />
<li>2tbs.raisins<br />
<li>10.no cahew nuts<br />
<li>1/4tsp.elachi powder.</li>
</li>
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</li>
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</li>
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</ul>
METHOD:<br />
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In a pan add 1tsp. of ghee, roast cashews and raisins and keep them aside.<br />
In the same pan add 1tsp of ghee and roast the vermicelli/semiya til light golden brown color and keep them aside.<br />
In the same pan add water, let them come to rolling boiling, then add the roasted vermicelli and cook till the vemicelli is 3/4cooked, immediately remove from the fire and drain the water.<br />
Add this vermicelli, sugar, ghee, shredded coconut, elachi powder to the pan and mix, cook it on low flame till the sugar is melted and all the remaining liquid is absorbed.<br />
The simple and delicious dessert is ready in minutes .......... relish it hot or cold...</div>
prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com3tag:blogger.com,1999:blog-1517709430507073915.post-70139075008498166632012-08-06T12:17:00.002-04:002012-08-06T12:17:47.955-04:00Carrot Ravva Ladoo<div dir="ltr" style="text-align: left;" trbidi="on">
I made these yummy ladoos for Raki. The preparation of theses ladoos is similar to ravva ladoos except with minimal changes and add ons.<br />
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<a href="http://goo.gl/photos/LQZ0q8CAQw" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://lh5.googleusercontent.com/-a5atpMjpa9c/UB_oUipr7sI/AAAAAAAADU8/S9p67XeOb-M/s640/DSC00489.JPG" width="640" /></a><br />
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INGREDIENTS:<br />
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1cup sooji/upma ravva</div>
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1/2cup carrot(grated) </div>
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1/2cup boiled milk</div>
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1/2cup coconut(powdered)</div>
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1/2 cup sugar</div>
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cashews for garnishing</div>
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1/2tsp.elachi(powdered) </div>
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2tsp.ghee <br />
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METHOD:<br />
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In a pan add the ghee, once it is hot fry the cashews and keep them aside.</div>
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In the same pan fry ravva, once it starts to spread aroma add the grated carrot, fry till the raw sell is gone(it takes approx. 2mins.).</div>
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Add coconut, sugar, elachi powder and fry for about a min. then add the boiled milk and remove from the flame,( the consistency should not be watery, if so, just set it aside for few min. then it will become little hard),geese your Palm with ghee and shape them into round balls and garnish them with cashew pieces.</div>
</div>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com3tag:blogger.com,1999:blog-1517709430507073915.post-34382184619355222792012-07-30T05:23:00.000-04:002012-07-30T05:23:35.978-04:00Varalakshmi Vratham -Kalakandu Pongal<div dir="ltr" style="text-align: left;" trbidi="on">
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I hope every one celebrated varalakshmi vratham very well, me too BUT this year I have celebrated Varalakshmi Vratham at Hyderabad only, I have not been to my mom's place for this pooja as I have to travel to my home town next week for my cousins wedding. I really enjoyed this pooja at hyd. also, as many of my friends and neighbours came to my place to have Pasupu &;Bottu and have seen all of them in the latest collection of Saree's. It was fun and tradition filled evening. These are some of pics taken at my mom's place.............................. </div>
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<a href="http://2.bp.blogspot.com/-zMPfehH0ChY/UBUd1PuxRWI/AAAAAAAADUY/ubZhCeuuysk/s1600/DSC00456.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-zMPfehH0ChY/UBUd1PuxRWI/AAAAAAAADUY/ubZhCeuuysk/s640/DSC00456.JPG" width="640" /></a><br />
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We make Prasadam on all Fridays of Sravana masam. Last week I have made kalakandu pongal as prasadam.......Here comes the recipe for this tasty pongal.<br />
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<a href="http://goo.gl/photos/ifMkdvSQ3d" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="443" src="https://lh4.googleusercontent.com/-hYvr-8FruKc/TLL_Kvd7l9I/AAAAAAAADJU/Bc9PqPE5mp4/s640/DSC07964.JPG" width="640" /></a></div>
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INGREDIENTS:<br />
<ul style="text-align: left;">
<li>1cup Rice
</li>
<li>3cups Milk
</li>
<li>2cups Water</li>
<li>21/2 cups of Sugar crystals/Kalakandu</li>
<li>2tbs. Ghee</li>
<li>1/2tsp. Cardamom powder
</li>
<li>A pinch of Edible camphor(optional)
</li>
<li>10nos.Cashew nuts
</li>
<li>2tsp.Raisins</li>
</ul>
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Method:<br />
Wash the rice, roast it in a tsp of ghee in a pressure cooker.<br />
Add milk and water and cook the rice for 4 to 5whistles( if cooking in a thick bottom pan cook till the rice is very soft). <br />
Once the pressure is released add powdered kalkandu/sugar crystal and cook on a very low flame until it becomes thick.<br />
Add cardamom powder,edible camphor and fried cashew nuts and raisins, mix well. yummy sweet rice is ready!!!!</div>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com3tag:blogger.com,1999:blog-1517709430507073915.post-12931761385913234822012-05-24T02:36:00.001-04:002012-05-24T02:41:34.041-04:00Beetroot Sambar !!!<div dir="ltr" style="text-align: left;" trbidi="on">
On one fine day My daughter asked me Mommy... can you make beetroot sambar...........BEETROOT SAMBAR!!!! a big !mark on my face...................she said "yep.....I have tasted it at Aunt S:-) house and it really tasted yummy and the color is so radiant and I really want to have it". I have no other choice except to accept her demand, so I called up my friend, first blasted her, if did not have any other veggie than beets to prepare sambar, later after giving her my piece of advice not to experiment with rare combinations when my D:-) is at her place, finally took the recipe and whet to my kitchen........BUT, still I'm in a fix....Beetroot.....that too in a sambar, Oh my why cant my D ask for Beetroot halwa or stir fry:-( Finally ended up with Beetroot sambar...................<br />
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Look what!!!!!!!!!!!!!!! to my surprise My whole family fell in love with it...................it's just amazing, pls. don't think like me and leave this recipe.....give it a try and I'm sure it will be a frequent visitor in your menu. <br />
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Method:<br />
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<ul style="text-align: left;">
<li>Take one cup toor dal/kandhi pappu, add two cups water and cook in the pressure cooker. Cook the dal til it's very soft. Mash the dal smooth with a ladle or muddhakum/wooden masher.</li>
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<ul style="text-align: left;">
<li>Peel, cut the beets to thin and lengthy pieces. 1onion(sliced), 1tomato(diced).</li>
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<li>Soak berry size tamarind in the water and squeeze the extract and keep it aside.</li>
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<li>In a pot add cut beets, onion, tomato, salt, red chilli powder, 1/4tsp.turmeric powder and 1cup of water and cook till the beets are 3/4 done, then add 1tsp. sambapowder and tamarind extract and allow it to boil, reduce the flame to medium and boil it for another 5min., or til the beets are totally cooked.</li>
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<li>Now take a pan, add 2tsp. oil, once its hot add 1/4tsp. fenugreek seeds, 1/2tsp. of cumin and mustard each. once the seeds start to pop, reduce the flame to medium, add curry leaves toss them and remove them for heat, add this seasoning to the boiling sambar and boil it for a min., and remove it from flame. </li>
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<li> Garnish with few sprigs of finely chopped coriander leaves if you wish and serve with steamed rice. Add ghee while serving, it enhances it's taste. </li>
</ul>
</div>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com0tag:blogger.com,1999:blog-1517709430507073915.post-47829363633522036732012-05-23T04:03:00.000-04:002012-05-23T04:03:07.029-04:00Baby Mangoes in Buttermilk brine<div dir="ltr" style="text-align: left;" trbidi="on">
These brined baby mangoes/oora mamidikayalu are always treat to watch and fun to eat. These crunchy, salty sour mangoes served as side with curd rice in hot summer days is really a cool thing to have. 2 simple steps and the mangoes are ready to enjoy.................................<br />
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10 raw mangoes(not too baby mangoes, but can be the size of an egg), wash, pat them dry and slit the mango to 4parts and remove the tender seed. <br />
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Take 4cups of sour buttermilk and add 3/4cup of salt in a glass or ceramic bowl, mix well. Once the salt is well mixed drop the cut mangoes and let them sit in the butter milk for a day or two.<br />
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Later remove them from the buttermilk and refrigerate them, can be used for a week.<br />
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Instead of pickles serve these as side for curd rice....... kids love eating these oora magidikayau/majjiga mamidikalyalu.<br />
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</div>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com6tag:blogger.com,1999:blog-1517709430507073915.post-36370589455311166192012-05-22T08:56:00.000-04:002012-05-23T00:58:53.021-04:00Sorakaya thokku orugu<div dir="ltr" style="text-align: left;" trbidi="on">
Believe me it's worth trying!!!!!!! <br />
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We(most of us) know that we can make chutney/pachadi with the peel of bottle gourd, it really tastes yummy.......for a long time I was trying to use the peel of bottle guard for some different dish instead of regular chunties .....the fallowing recipe is the result of my long search,.........thought it's a deep fried side, once in a while can be excused to our dining space. It tastes little like Gummadikaya Vadiyalu/ Ash gourd fryums.<br />
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<tr><td>Recipe Source:Google<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqN60szr9xlsn6YCvCvphsX9KLHzu1QY40RtzNKHZyt8Y8y7LgbXsLNnKH_I0zjzZz0fELJGT1Bo9e1bMQ7D6QlLipoSAOWd5lXmMUlckCwg2gnaVYqsw20pX5DmQPFG0YG7peRmnGh8x/s1600/DSC00445.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqN60szr9xlsn6YCvCvphsX9KLHzu1QY40RtzNKHZyt8Y8y7LgbXsLNnKH_I0zjzZz0fELJGT1Bo9e1bMQ7D6QlLipoSAOWd5lXmMUlckCwg2gnaVYqsw20pX5DmQPFG0YG7peRmnGh8x/s320/DSC00445.JPG" width="320" /></a><br />
<ul>
<li> 1 medium sized Bottle gourd peel, 2no. dried red chillies, salt 1/4tsp. grind all together to a coarse paste(grind without adding any water).</li>
<li>Dry them in the sun for a day or two, once they are dried, store them in the airtight container for further use.</li>
</ul>
</td><td align="center"><div id="google_ads_div_BSR_Top_728x90">
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Frying:</div>
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Add 1/4cup of oil in a pan, once it's hot enough, reduce the heat to low and fry these crushed and dried peels/orugulu. Drain the excess oil if any and serve them as side with rice, sambar or rasam.These crispy fryums really taste good.....................</div>
</div>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com0tag:blogger.com,1999:blog-1517709430507073915.post-32634880852577049132012-04-05T04:37:00.003-04:002012-04-05T05:54:32.888-04:00Borugula mudda/ Puffed rice ladoo<a style="clear: right; margin-bottom: 1em; margin-left: 1em;" href="http://goo.gl/photos/fSeJi2nUqC" imageanchor="1"></a><br />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.<br /><br /><p align="center"><a style="clear: right; margin-bottom: 1em; margin-left: 1em;" href="http://goo.gl/photos/fSeJi2nUqC" imageanchor="1"><img border="0" src="https://lh6.googleusercontent.com/-vNQIEAE3SE8/T3rYtTiaZXI/AAAAAAAADPw/dReFBc-VeeE/s512/DSC00326.JPG" /></a></p><br />Ingredients:<br /><br />4cups Borugulu/puffed rice<br />1cup Jaggery(powdered)<br />1cup Water<br />1/4tsp.Cardamom powder<br /><br />Method:<br /><ul><li>In a thick bottomed pan add water and jaggery. Cook on medium heat for about 10min., jaggery starts to melt and then becomes syrup.</li><li> 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.</li><li>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.</li><li>Turn off the heat and allow the puffed rice mixture to cool for about 5min., and then start making laddus.</li><li> Take a ladle full of mixture into hands and press gently into round shape.</li><li> These crispy and yummy laddus can be stored for about a month in an airtight container.</li></ul>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com1tag:blogger.com,1999:blog-1517709430507073915.post-28729684863743744632012-04-04T00:09:00.000-04:002012-04-04T04:13:56.804-04:00Shrikhand-Beat the heat with this summer dessert<p align="justify">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!!!!!!!!!!!!!</p><p align="left"> </p><p align="center"><a style="clear: right; margin-bottom: 1em; margin-left: 1em;" href="http://goo.gl/photos/iGJO8vszgP" imageanchor="1"><img border="0" src="https://lh3.googleusercontent.com/-b92mf0AzMsM/T1hcCPWCflI/AAAAAAAADLE/HiBG9JZ_X5k/s512/DSC00135.JPG" /></a></p><a style="clear: right; margin-bottom: 1em; margin-left: 1em;" href="http://goo.gl/photos/iGJO8vszgP" imageanchor="1"><div align="left"> </div></a><div>How To Prepare:</div><div> </div><ul><li>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.</li><li>Dissolve saffron(few strands) in 1 Tbsp.milk and keep aside.</li><li>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.</li><li>Garnish with chopped pista and chill it before serving.</li><li>Enjoy shrikhand with poori or as dessert.</li></ul>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com3tag:blogger.com,1999:blog-1517709430507073915.post-83424553386891920992012-04-03T05:38:00.004-04:002012-04-03T06:20:09.465-04:00Dondakaya Vepudu/Tindora stir fry<p align="left">Enjoy this simple stir fry of this versatile vegetable......................................</p><p align="right"><a style="clear: right; margin-bottom: 1em; margin-left: 1em;" href="http://goo.gl/photos/80q42eO9tP" imageanchor="1"><img border="0" src="https://lh4.googleusercontent.com/-wmpr7FllMTo/T1hYRdXijEI/AAAAAAAADKs/96GBAlEGmwI/s512/DSC00264.JPG" /></a></p><a style="clear: right; margin-bottom: 1em; margin-left: 1em;" href="http://goo.gl/photos/80q42eO9tP" imageanchor="1"><div align="left"> </div></a><p></p><p align="left">Ingredients:</p><p align="left">1lb/500grms. Dondakaya/tindora(cut into medium size discs)</p><p align="left">1/4tsp.turmeric powder</p><p align="left">1&1/2tsp.red chilli powder(adjust as per spice levels)</p><p align="left">Salt to taste</p><p align="left">2tbsp.oil</p><p align="left">1/2tsp.mustard seeds</p><p align="left">1/2tsp.jeera</p><p align="left">2springs curry leaves</p><p align="left"> </p><p align="left">Preparation:</p><ul><li>Wash dondakaya/tindora and cut the tip and tail ends. Cut them into rounds and keep aside.</li><li>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.</li><li>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.</li><li>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.</li></ul>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com3tag:blogger.com,1999:blog-1517709430507073915.post-75912741009082911862012-03-09T03:50:00.010-05:002012-03-09T05:03:06.777-05:00Kajjikayalu - A Traditional Andhra Sweet<a style="clear: right; margin-bottom: 1em; margin-left: 1em;" href="http://goo.gl/photos/LdWKhTZzyU" imageanchor="1"></a><br />This particular sweet has a special place in the traditional sweets menu of Andhra.........<br /><a style="clear: right; margin-bottom: 1em; margin-left: 1em;" href="http://goo.gl/photos/LdWKhTZzyU" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmyEyajs319CfmO66PEA6VSxhLGzjkI6pTNKuQz62OCrFETwqVJtw4nnZOpmhPNh8OXMM1aC7XDOmicu0RIP9H30RWIGzRI1n_JEP1ofgvE8CSTGrWTLE9zCvOkTOpvwvXAQPWys9j15SL/s512/DSC00825.JPG" /></a><br /><br />For making 25 Kajjikayalu:<br /><br /><ul><li>250 gms maida/all purpose flour+5tbsp. for dusting</li><li>4-5 tbsp oil </li><li>water to knead the maida/flour</li><li>salt to taste(2-3pinches)</li><li>oil for deep frying</li></ul><p>For the filling:</p><ul><li>1/4 cup putnala pappu/roasted chick peas</li><li>1/4 cup Pallilu/Peanuts</li><li>1/4 cup copra(dry coconut powder)</li><li>1/4 cup nuvvulu(white)/white sesame seed</li><li>1/8 cup khus-khus/poppy seeds</li><li>1/2 cup sugar</li><li>3/4 cup jaggery(powdered)</li><li>1 tsp. cardamom powder</li><li>Dry roast pallilu/peanuts keep them aside and fry the nuvvulu/sesame seed on low flame till they turn light brown in color allow them to cool and grind them to coarse powder and keep them aside.</li><li>Then grind coconut, putnalu/fried chick peas, kus kus, sugar and jaggery to a coarse powder, now add the peanut and til powder, cardamom powder and mix well, if needed add little more sugar.</li></ul><p>Method to make Kajjikayalu:</p><ul><li>Mix the maida with salt, oil and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls. Keep them aside covered for half an hour.</li></ul><p> </p><ul><li>Then roll each ball with the rolling pin into a thin puri, Spread this puri on the kajjikayala mould, fill it with 2tsp. of filling, wet your finger and run it along the edges of the puri on the mould, close the mould to the opposite end, press it firmly so that the filling does not come out during frying, remove the extra puri that's left outside the mould.</li></ul><p> </p><ul><li> Heat oil in a kadai, once the oil is hot enough drop 3-4 kajjikayalu and fry them on medium heat till golden brown, turn them carefully to the other side so that it cooks on all sides. Let them cool and store in air tight containers. Kajjikayalu can be stored for 3-4 weeks.</li></ul>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com3tag:blogger.com,1999:blog-1517709430507073915.post-45055936228700174912012-03-08T02:31:00.007-05:002012-03-08T06:07:06.584-05:00Alasandhalu Rasam/Lobia-Cowpeas Rasam<div>I bet YOU all love it..................There are many varieties of rasam, this is one among any varieties. This is such a yummy yumm recipe of traditional and rare variety of rasam. This aromatic and unique tasting rasam has it's place in the households of rural coastal belt of Andhra, it's earthy smell makes it so unique and special............</div><div> </div><div><a style="clear: right; margin-bottom: 1em; margin-left: 1em;" href="http://goo.gl/photos/uVsMaA5cz7" imageanchor="1"><img border="0" src="https://lh5.googleusercontent.com/-RRm9L_IUOws/T1hM6Oh8J5I/AAAAAAAADKM/7z3kvD5ETqU/s512/DSC00286.JPG" /></a></div><div>How it's made:<br /></div><div>Soak alasandhal/lobia/cowpeas over night or for about 6-8hrs. </div><div>Pressure cook them with 2cups of water and 2tomatoes.</div><div>Drain theses peas, save the excess water.</div><div>Grind the peas and tomatoes to fine paste.</div><div>In a bowl add drained water, ground paste, salt, 2tsp. tamarind pulp, 2tbsp. home made rasam powder or any brand of your choice(I prefer MTR) and water(required to get the desired consistency, it should be little water, so once it's boiled it gets little ticker).</div><div> </div><div>In a kadai add 1tsp. oil, once it hot enough add 2.no pods of garlic(crushed), 2no.dry red chillies, 1/2tsp.mustard and jeera each, once they start to splutter add 2springs of curry leaves and add the raw rasam to it and allow them to boil, remove from the heat as soon as it comes to rolling boiling(this variety of rasam should not be boiled much, over boiling reduces it's taste and aroma). Garnish with coriander leaves and relish this yummy yumm Rasam with steamed rice or even with idli.</div>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com3tag:blogger.com,1999:blog-1517709430507073915.post-75686325549579585582011-12-29T11:01:00.006-05:002011-12-29T11:57:34.537-05:00Regu Vada/ Ber Vada<div><div><div><p align="left">Jujube or Ber or Regu pandlu is a seasonal fruit available in South India. In my childhood these fruits are sold by vendors near the schools. We use to eat these along with chilli powder and salt.The ripe fruits are used for making tangy and spicy vadas. Its a very simple snack that can be made at home. Here comes the recipe for these seasonal goodies...........................</p><p align="right"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAReTV8tTPfCAWRmVRcu0iIvehHgL9PysDm1LJiT1PwEUMaU_-3gVuHyMkArX9b0v_CpKmXQNoq9A2W9gWuE3vDi2dQ8lPKGYqoxrpsN-BG_DDHeVKNbNwgcRWVgIWINO8R2L_V9TW2Yvn/s1600/DSC07995.JPG"><img style="width: 400px; height: 300px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5691581565684443442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAReTV8tTPfCAWRmVRcu0iIvehHgL9PysDm1LJiT1PwEUMaU_-3gVuHyMkArX9b0v_CpKmXQNoq9A2W9gWuE3vDi2dQ8lPKGYqoxrpsN-BG_DDHeVKNbNwgcRWVgIWINO8R2L_V9TW2Yvn/s400/DSC07995.JPG" /></a></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAReTV8tTPfCAWRmVRcu0iIvehHgL9PysDm1LJiT1PwEUMaU_-3gVuHyMkArX9b0v_CpKmXQNoq9A2W9gWuE3vDi2dQ8lPKGYqoxrpsN-BG_DDHeVKNbNwgcRWVgIWINO8R2L_V9TW2Yvn/s1600/DSC07995.JPG"><div align="left"> </div></a><p align="left"> 1cup jujube fruits should be washed and dried in the shade. Add these fruits into rolu(stone motor ) pound them to a mushy mixture with a berry sized tamarind, 4-5 green chillies, salt to taste and 2tsp. jaggery, make small vadas out of this ground mixture and dry them in the sun for a day or two (turn in between), once dried well, these can be stored for about 3- 6months.</p><p align="left"><a href="http://3.bp.blogspot.com/-aQeoZhHa7xk/TvyaAR1T3qI/AAAAAAAADI0/z68PXD5czgI/s1600/DSC00113.JPG"><img style="width: 344px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5691593358667144866" border="0" alt="" src="http://3.bp.blogspot.com/-aQeoZhHa7xk/TvyaAR1T3qI/AAAAAAAADI0/z68PXD5czgI/s400/DSC00113.JPG" /></a></p></div></div></div>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com7tag:blogger.com,1999:blog-1517709430507073915.post-44392963229352347652011-12-28T07:20:00.007-05:002011-12-28T08:19:23.510-05:00Double ka MeetaDouble Ka Meetha aka Bread halwa, is one of the classic Nizami Dessert, that hails form the city of Hyderabad,India. This dessert is referred as "king of Bread Puddings".<br /><br /><a style="clear: right; margin-bottom: 1em; margin-left: 1em;" href="http://goo.gl/photos/D1w5K0Eqg2" imageanchor="1"><img border="0" src="https://lh4.googleusercontent.com/-KXYKpgEzzyI/TvsFknBaVrI/AAAAAAAADIQ/0hSsBhJuMqc/s512/DSC00083.JPG" /></a><br /><br />Ingredients:<br />12 Milk Bread Slices<br />Oil+Ghee – to deep fry (I used 3/4 of oil and 1/4ghee, if not only oil also can be used)<br />Cashew nuts-halved(1fist full)<br />2cups Milk<br />1/4 cup Khova/khoa<br />6no. Cardamom(Powdered)<br />2cups Sugar<br /><br />Sugar Syrup:<br /><br />In a pan add sugar and water(just add 1/2 cup of water). Stir to dissolve and let the water boil on high for 10-12 minutes or until you get a sticky consistency.<br /><br />Method:<br /><p>Remove the bread form the pack and spread the slices on plate, let them air dry for 10-15mins.</p>Cut off the corner of the bread slices and slice them into triangles and dry roast them on tava till they are little stiff, remove from the heat and keep them aside.<br /><br />Now heat the oil and ghee ( the ghee and oil should not be over heated).Roast the cashews till they get golden color and keep them aside. Deep fry the roasted bread slices on both sides till they are dark brown but should not burnt( take care while deep frying as bread gets burnt easily). Remove the fried crisp bread slices and keep them aside.<br /><br />In a pan boil milk, once it starts to boil add khova/khoa and let it cook till it has reduced to half its original quantity, add cardamom powder and keep aside.<br /><br />In a wide pan add the fried bread slices, fried cashews. Pour the prepared warm sugar syrup and the warm reduced milk into all over the fried bread slices in the pan. Cook on medium heat until the liquid has been evaporated, stir gently in between. Most of the people like to have this dessert warm, and some like it chilled. This warm dessert tastes heavenly when served with ice cream.prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com5tag:blogger.com,1999:blog-1517709430507073915.post-17684418983144678072011-10-17T12:44:00.006-04:002011-10-17T13:26:37.911-04:00GavvaluGavvalu, if translated in english it literally mean sea shells, a traditional Andhra pindi vantakam(festive sweet). Usually these gavvalu/shells are prepared using a gavvala chekka (mould), if could not manage to get one can be tried on a big fork or a brand new flat comb.<br /><br /><a style="MARGIN-BOTTOM: 1em; MARGIN-LEFT: 1em; CLEAR: right" href="http://goo.gl/photos/QDY7NkSD8H" imageanchor="1"><img border="0" src="https://lh4.googleusercontent.com/-CS64JzZKdQA/TpxXCZNm5YI/AAAAAAAADG0/bOPrXzlxaw8/s512/DSC00878.JPG" /></a><br /><br />Ingredients:<br /><br />2cups maida<br />1cup sooji(upma ravva)<br />pinch of salt<br />water as required to make a tight dough<br />oil for deep frying + 5tbs.oil(heated)<br /><br /><br />Sugar Syrup for coating gavvalu:<br />1cup sugar<br />enough water to immerse sugar<br />1/2 tsp cardamom powder<br /><a href="http://2.bp.blogspot.com/-Fn08I6RQnyQ/TpxkJSKyRWI/AAAAAAAADHE/qkN5LDXhuQ0/s1600/DSC00882.JPG"><img style="WIDTH: 344px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5664512541983917410" border="0" alt="" src="http://2.bp.blogspot.com/-Fn08I6RQnyQ/TpxkJSKyRWI/AAAAAAAADHE/qkN5LDXhuQ0/s400/DSC00882.JPG" /></a><br /><br /><br />Recipe:<br /><br />Make a soft dough of maida, sooji, salt and heated oil by adding enough water. Keep aside for 15 mts. Make small marble sized balls. Use gavvala chekka or the back of fork to shape each ball like a shell. Take the ball, place it on the fork/mold, using thumb press each ball gently onto the fork, then roll into a shell shape. Prepare shells with all prepared balls and keep aside.<br /><br /><br /><br />Take a heavy bottomed vessel, add sugar and water and let it melt. Cook till the syrup becomes thick. To check the correct syrup consistency, drop some syrup into a bowl of water and if turns into a soft ball, its the right time to turn off heat. Add cardamom pwd and turn off heat.<br /><br /><br />Heat oil for deep frying in a kadai/deep frying pan, once the oil is hot enough, add the gavvalu and deep fry to a golden brown shade, fry the remaining gavvalu, take them onto paper towel to remove excess oil. Then add fried gavvalu to the syrup. Combine well to coat the gavvalu, let them cool and store them in an air tight container.prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com7tag:blogger.com,1999:blog-1517709430507073915.post-4600962063328155652011-10-15T04:51:00.016-04:002011-10-17T12:15:42.313-04:00Gunta Ponganalu<div>Gunta Ponganalu/pongalalu is an age old yummy evening snack recipe of Andhra, even can be had for breakfast accompanied by Errakaram, this makes ponganalu much more consuming. These ponganalu are mostly done with leftover dosa batter. To prepare these we do need a special cooking pan called "Guntaponganala Pennam". Preparation of this snack varies from region to region.....here's my version. BTW thank you Sissy "J" for gifting me this Pennam.<br /></div><br /><p align="right"><a style="MARGIN-BOTTOM: 1em; MARGIN-LEFT: 1em; CLEAR: right" href="http://goo.gl/photos/Cyz19Pe6mT" imageanchor="1"><img border="0" src="https://lh5.googleusercontent.com/-CZ-7JXMmN_U/Tpg0FpemDOI/AAAAAAAADGA/m1pXneRlCnI/s512/DSC00803.JPG" /></a></p><br /><div>Batter Recipe:<br /><br />Use left over dosa batter, if not soak 1/2 cup urad dal and 1 cup raw rice for about 5-6hrs. Then grind it to fine paste adding just enough water and required salt, the consistency of the batter should be like dosa batter. Take the batter into a big vessel, cover and let it sit overnight for fermentation.<br />Take1 big red onion, finely chopped, 3no.green chillies - finely chopped, 2springs curry leaves - finely chopped, 1 teaspoon of cumin, add all these ingredients to the batter and mix thoroughly.<br /></div><br /><div><a href="http://3.bp.blogspot.com/-Zh9BeMu3pss/TpxT0nEWNBI/AAAAAAAADGg/oRP7gQQ9ezo/s1600/DSC00804.JPG"><img style="WIDTH: 433px; HEIGHT: 331px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5664494594630759442" border="0" alt="" src="http://3.bp.blogspot.com/-Zh9BeMu3pss/TpxT0nEWNBI/AAAAAAAADGg/oRP7gQQ9ezo/s400/DSC00804.JPG" /></a><br /><a style="MARGIN-BOTTOM: 1em; MARGIN-LEFT: 1em; CLEAR: right" href="http://goo.gl/photos/taIGuhmKRp" imageanchor="1"></a><br /><br />Recipe:<br />Place the ponganala skillet on medium heat. Add few drops of oil into each pit with a spoon, rub oil around the pit with a cut onion poked to the fork. When the skillet is hot enough, fill the pits with the batter and cover with a lid and cook in a medium flame for 5 min.Then remove the lid and gently lift the ponganalu with a spoon, turn each to the other side, cook the other side also for 5 min.in medium heat, now remove from the skillet gently and repeat the same process with the remaining batter. Cooking in medium heat is the most important thing in making these things.</div>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com2tag:blogger.com,1999:blog-1517709430507073915.post-51331470441648671252011-10-12T08:17:00.006-04:002011-10-17T12:07:17.539-04:00Bisibele BathThis is one of most popular Rice variety of Karnataka, which need no introduction. This particular dish is a frequent visitor to my home, this time got a change to click the picture( I mean I'm given chance to click). Recently I have tried this version of bath, which tasted much better than the regular one. I like to relish this dish on a rainy or cold winter days......Here comes the recipe.....................<br /><a style="MARGIN-BOTTOM: 1em; MARGIN-LEFT: 1em; CLEAR: right" href="http://goo.gl/photos/iq3nrTfaAK" imageanchor="1"><img border="0" src="https://lh4.googleusercontent.com/-ItVCw14Y99w/Tc7AtXXQ6qI/AAAAAAAADFU/PJUGu1PdL0Q/s512/DSC00702.JPG" /></a><br />Ingredients:-<br /><br /><br /><p>Rice-1 cup, Tur Dal-1/2 cup, Turmeric powder- 1/4tsp, Tamarind pulp-3tsp, Cashew - fist full<br />Onions-1cup(cut length wise), Vegetables-1cup(carrot, beans, peas, cut length wise), Ghee-3tsp, Salt To taste.<br /></p><br /><p>Powder:- </p><br /><p>Coriander seeds- 1tbs, Channa Dal-1tbs, Red chillies-10, Coconut-2tbs, Cardamom-2, Cloves-4 Saunf-1tbs, Poppy seeds-1tbs, Cinnamon stick-Small piece.</p><br />For Seasoning:-<br />Oil 1tbs<br />Mustard seeds 1tbs .<br /><br />Method:-<br /><br />Cook the rice and Dal together in a cooker.<br />Roast all the ingredients(given in the column above for powder) in 1tsp.ghee, let it cool and powder it.<br />Heat oil in a pan add mustard seeds, allow them to crackle, then add onions and fry them till crisp.<br />Add the other vegetables and saute for few minutes, add the tamarind water,salt,turmeric powder and allow it to boil until the vegetables are cooked.<br />Now add the powdered masala, mash the rice and add to the vegetables.<br />Mix well, boil it to required consistency.<br />Garnish with chopped coriander leaves and cashew nuts(roasted).<br /><br /><br /><br /><br />Recipe Courtesty: <a href="http://www.umakitchen.com/search/label/rice%20variety">Jaya's Recipes</a>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com5tag:blogger.com,1999:blog-1517709430507073915.post-9011150275661746192011-10-07T12:04:00.008-04:002011-10-08T08:23:08.601-04:00Guava- Seasonal Fruit<p><em>Guava, this the most popular fruit of tropics, mostly know as Apple of Tropics and as Poor Man's Apple in India.The best way to relish it is, cut them to wedges, season it with little salt and redchilli powder, YUMMMM.. and also this mouth-watering treat comes with immense health benefits. For benifits Click </em><a href="http://www.lifemojo.com/lifestyle/10-health-benefits-of-guava-72089110#ixzz1aBsRAQnF"><em>HERE.</em></a></p><br /><p><a style="MARGIN-BOTTOM: 1em; MARGIN-LEFT: 1em; CLEAR: right" href="http://goo.gl/photos/KW62xrTpdk" imageanchor="1"><img border="0" src="https://lh3.googleusercontent.com/-dBwZJPQ73yQ/ToqyuSjXsmI/AAAAAAAADEs/5_u-L3XlWi8/s512/DSC00331.JPG" /></a></p><br /><p></p>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com3tag:blogger.com,1999:blog-1517709430507073915.post-53671744015141488832011-10-05T07:48:00.002-04:002011-10-14T08:26:23.368-04:00Wishing you all.................................<p align="center"><a href="http://2.bp.blogspot.com/-sWiga8umymw/TpgqNAcf6nI/AAAAAAAADFo/tiTrFv6N_YI/s1600/DSC00832%2B%25282%2529.JPG"><img style="WIDTH: 439px; HEIGHT: 469px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5663322934364596850" border="0" alt="" src="http://2.bp.blogspot.com/-sWiga8umymw/TpgqNAcf6nI/AAAAAAAADFo/tiTrFv6N_YI/s400/DSC00832%2B%25282%2529.JPG" /></a></p><a style="MARGIN-BOTTOM: 1em; MARGIN-LEFT: 1em; CLEAR: right" href="http://goo.gl/photos/YELyXqYlwg" imageanchor="1"></a>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.comtag:blogger.com,1999:blog-1517709430507073915.post-25717376778493000982011-07-26T06:53:00.004-04:002011-07-26T07:20:12.921-04:00Thotakura VepuduThis is simple and healthy stir fry of Amaranth greens/thotakura that go well with rice and roti.<br /><a style="MARGIN-BOTTOM: 1em; MARGIN-LEFT: 1em; CLEAR: right" href="http://goo.gl/photos/21RX8AcHwW" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZFGO87WyTXJOKcg6AJoR1B2TIrXy_OzJ-s5RhOOFHvTbeEQKJvLrzLuE1kIfdbBHraS-QzqNGiNo8RdVqwsU8rjmvlEo6TwdvsBQxo2kyGUgjkDksCz6PVVg223qSY7VXrz0zZDeaZ4G/s512/DSC00608.JPG" /></a><br />Things Required:<br /><br /><ul><br /><li>5-6 bunches of fresh&tender stalk Amaranth leaves/thotakura(chopped)</li><br /><li>1no. onion (chopped)</li><br /><li>10-12 pods garlic (peeled)</li><br /><li>4-5 dry red chillies</li><br /><li>2tsp.oil</li><br /><li>1/2tsp.urad dal</li><br /><li>1/4 tsp.jeera</li><br /><li>1/4tsp.mustard</li><br /><li>2springs curry leaves</li><br /><li>A pinch turmeric powder</li><br /><li>salt to taste</li></ul><br /><p>Method:</p><br /><ul><br /><li>Boil greens with just enough water for 8-10min.(don't strain the excess water if any)</li><br /><li>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.</li><br /><li>Add boiled greens, saute for 15min or til done, with out lid on medium flame.</li><br /><li>Once done, remove from the heat and serve it with rice/roti.</li></ul>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com8tag:blogger.com,1999:blog-1517709430507073915.post-4131309098067793222011-07-03T06:50:00.005-04:002011-07-03T07:41:44.998-04:00Kheer-vermicelli,carrot and tapioca puddingThis yummy yumm kheer is adopted from<a href="http://spicingyourlife.blogspot.com/2011/05/carrot-sago-vermicelli-pudding-carrot.html"> <span style="color:#000099;">srivalli</span></a>. I have just fallowed the same recipe with out any changes................Recipe in my words.<br /><br /><a style="MARGIN-BOTTOM: 1em; MARGIN-LEFT: 1em; CLEAR: right" href="http://goo.gl/photos/b5MyjVJNSF" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFgCfgs6H-v4ggBBs20-dLLh_q5XmMeUNGSOUPBnC1nnJhUwZ-F2i2coin0ONEy_r7dtCQYXeJNbyg6M8SWVbSrxITbW10AT_iKXsXADZ2Mi7WvJF1qtRJGmk3yrXqVvSiIVPWMOwgURx/s512/DSC00660.JPG" /></a><br />Things required:<br /><br /><br /><ul><br /><br /><li>Vermicelli/semia-2cups</li><br /><br /><li>Sago-2tbsp.</li><br /><br /><li>Milk-4 to5 cups(boiled)</li><br /><br /><li>Carrot-1/2cup(grated)</li><br /><br /><li>Sugar-1&1/2cup</li><br /><br /><li>Cardamom-2(crushed/powdered)</li><br /><br /><li>Ghee-3tsp.</li><br /><br /><li>Cashews/Raisins-fist full</li></ul><br /><br /><p>Method:</p><br /><br /><ul><br /><br /><li>Soak Sago/tapioca for at least 1/2hr.</li><br /><br /><li>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.</li><br /><br /><li>Now add remaining ghee, carrot and fry for 2mins., then add vermicelli and fry til the vermicelli is light brown in color.</li><br /><br /><li>Add boiled milk, sago and cook till the vermicelli and sago are soft.</li><br /><br /><li>Add sugar, mix well and boil for few mins.(appx.5min.). Then add roasted nuts, cardamom powder.</li><br /><br /><li>Remove from the flame, serve it hot or cold ...........it tastes best either ways.</li></ul>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com6tag:blogger.com,1999:blog-1517709430507073915.post-18607419749760959102011-06-08T00:53:00.003-04:002011-06-08T01:21:17.081-04:00Dosakaya Vadiyalu/Yellow Cucumber FryumsIn India it's not only summer season but also season for pickles and vadiyalu/fryums. I had never tried my hand in pickles or vadiyalu as I usually get them from my mom, but this year a friend of my shared this lovely, simple and tasty recipe of her Mom to me, these vadiyalu can be made on moderate temperature days also, i mean not only in hot summers. For the people living in abroad can make them on their window sills also, isn't it sounding interesting to folks out there.......................come on try your hand on these in this summer, believe me they will never go wrong and you feel like a pro after seeing the outcome..................Thank you my friend for sharing this recipe with me!!!!!!<br /><a style="MARGIN-BOTTOM: 1em; MARGIN-LEFT: 1em; CLEAR: right" href="http://goo.gl/photos/6DYLB5CGWE" imageanchor="1"><img border="0" src="https://lh3.googleusercontent.com/-imfvw_WKsuw/Tcpl2J3gA1I/AAAAAAAADBc/__MsMFrvJVM/s512/DSC00623.JPG" /></a><br />Things Required:<br /><br /><ul><br /><li>1kg.Yellow cucumber(nearly 2lbs.)</li><br /><li>1/2kg.Thick Poha/Dampudu Atukulu</li><br /><li>2-3tsp.Red Chili Powder</li><br /><li>1/4tsp.jeera</li><br /><li>Salt to taste</li><br /><li>3tsp.Nuvvulu/Sesame Seeds(optional)</li><br /><li>4-5spring of Curry Leaves(roughly chopped)</li></ul><br /><p>Method:</p><br /><ul><br /><li>Peel the cucumbers, remove the seeds, grate them and keep aside.</li><br /><li>wash poha/atukulu, squeeze out excess water and keep them aside.(do this step just after grating the cucumbers, if you do this step first the poha becomes too soft too handle).</li><br /><li>Now add salt, chili powder, jeera, sesame seeds, curry leaves, poha and mix well and keep it aside for 5min., till the poha absorbs the cucumber juice and becomes soft.(The mixture should not be soggy or runny, if so add little more poha/atukulu)</li><br /><li>Place a polythene cover or silver foil on the table and take little portions of the above mixture and flatten them with your fingers and put them on the foil, once you are done with them, take them and put them in a sunny place for 2 days.</li><br /><li>Once they are dried properly, store them in an air tight container.</li></ul><br /><p>Heat required oil for deep frying, the oil should not be too hot, once the oil reaches moderate temperature drop these yadiyalu/fryums, fry them til light golden brown color, they should not be fried til deep brown color because they give burnt smell. Enjoy them as side for dal curries.</p>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com8tag:blogger.com,1999:blog-1517709430507073915.post-56458539697449211732011-06-07T05:57:00.003-04:002011-06-07T06:26:18.359-04:00Masala idliThe reason for this idli to come up on the table and get a click is...... the scorching sun...me forgot to refrigerate left over idli batter till afternoon, due to hot climate it's more fermented, was too sour to be an idli, i requested MOM to suggest for transformation, she gave me this idea......which was sooo simple yet tasty and different.........if you gals have the same issues....give it a try and you will simply love it..............<br /><a style="MARGIN-BOTTOM: 1em; MARGIN-LEFT: 1em; CLEAR: right" href="http://goo.gl/photos/xs61yuuW9H" imageanchor="1"><img border="0" src="https://lh6.googleusercontent.com/-6l9Zbu3aIXM/Tc7Ask69lHI/AAAAAAAADCQ/EjO3mSUYSBE/s512/DSC00683.JPG" /></a><br />METHOD:<br />For 2cups over fermented idli batter, Take 2tsps.oil, once its hot enough add 1tsp.urad dal, 1/2tsp.mustard seeds, 1/4tsp.jeera, once they start to splutter add curry leaves, 1/4cup shredded carrot, 1/8cup chopped beans(optional), 2green chillies(finely chopped), 1''ginger(finely chopped), few dashes of hing, fry for a min. remove from the flame and add them to fermented batter, adjust the salt if needed, mix well. Add the batter to idli plates, steam them and enjoy<br />tangy yet tasty masala idlies.prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com7tag:blogger.com,1999:blog-1517709430507073915.post-69361279977430549642011-05-17T01:51:00.003-04:002011-05-17T02:49:03.964-04:00Nimbu Pani/ lemon SherbetNimbu pani/nimbu sherbet is a delicious and refreshing thirst quencher, which is a common summer drink in Indian houses. The fresh squeezed lemons with basil seeds make it more refreshing. Mama made/Homemade lemonade on hot summer day makes your summer vacation a most magical one.<br /><a style="MARGIN-BOTTOM: 1em; MARGIN-LEFT: 1em; CLEAR: right" href="http://goo.gl/photos/iRt4ETmdQI" imageanchor="1"><img border="0" src="https://lh4.googleusercontent.com/_vktR18PvHBA/Tcpg8I4xDXI/AAAAAAAADA0/6pCyP-woe9Y/s512/DSC00627.JPG" /></a><br />Benefits of Basil Seeds: Click here<a href="http://benefitof.net/benefits-of-basil-seeds/">http://benefitof.net/benefits-of-basil-seeds/</a>.<br /><br /><br /><ul><br /><br /><li>My mom tells me that having basil seeds with nimpu pani has a health reason for it, nimbu pani demands little more sugar to make it yumm, so if you add basil seeds to it, it will cover the sugar content, so your body don't absorb it all, which results in lowering the sugar levels.</li><br /><br /><li>it's believed that, It also helps to burn calories, loose wait, have beautiful skin and control blood sugars.</li></ul><br /><br /><p>Ingredients:</p><br /><br /><ul><br /><br /><li>Juice of 4lemons</li><br /><br /><li>Chilled water</li><br /><br /><li>Sugar as required (approx3/4cup - 1cup)</li><br /><br /><li>Black Salt 3pinches/ jeljeera powder-1/4tsp.</li><br /><br /><li>2tsp.basil seeds</li></ul><br /><br /><p>Recipe:</p><br /><br /><ul><br /><br /><li>Soak Basil seeds in 1/2cup of water for half an hour.</li><br /><br /><li>Squeeze the lemons, add little water, sugar, black salt mix well till the sugar is dissolved.</li><br /><br /><li>Add required water and basil seeds, adjust the sugar if needed.</li><br /><br /><li>For a deeper lemon flavour add the squeezed peels of lemon to the pani and allow them to sit in there for a while and remove them before serving.</li><br /><br /><li>Relish the best Mama made/Home made lemonade with an ice cube and a fav board game.............it makes hot summer afternoon a pleasant one.</li></ul>prasuhttp://www.blogger.com/profile/14545850517285211156noreply@blogger.com9