December 31, 2011

Bobbatlu

Ingredients:
Maida-750gms
Channa dal-250gms
Jaggery-250gms
Cardamom power-1/2 tsp
Ghee


METHOD:

  • Wash and soak channa dal for one hour. Pressure cook dal with sufficient water until dal becomes soft
  • Drain the excess water ,add grated jaggery and cook till it becomes thick.
  • Cool the dal mixture.Make a small lemon size balls and keep aside.
  • Make a dough with maida by adding sufficient water.Cover with wet cloth for 30min.
  • Take some portion from dough and make a puri 
  • Fill with dal mixture cover it completely .Roll it carefully with  rolling pin.
  • Heat 1 tsp of ghee in frying pan ,fry bobbatlu by applying ghee both sides in low flame.
  • Grease with ghee before serving.


Chocolate Mousse

Ingredients:
Dark Chocolate - 200 gms
Eggs  - 4
Strong Black Coffee - 5 tbsp
Vanilla essence - 1/2 tsp


Method:

  • Separate the egg white with yolks. Transfer whites to mixing bowl and beat egg white until stiff. Put aside.
  • Break the chocolate into small pieces, melt them by using double boiler.Add hot coffee and blend until smooth.
  • Add the egg yolks and vanilla essence. Blend for 1 minute or thoroughly mixed.
  • Pour the chocolate mixture slowly over the egg whites, and fold in gently until no white shows.
  • Spoon into dessert dishes or a large serving dish.
  • Refrigerate for 1 hour or until set and well chilled.

December 29, 2011

Chow chow curry with milk

Ingredients:
Chow Chow - 2
Onion - 1
Green chillies - 2
Milk - 1/2 cup
Ginger garlic paste - 1 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Oil - 2 tsp
cumin & Mustard seeds - 1/2 tsp
Curry leaves
Coriander leaves

Method:

  • Peel, deseed and chop chow chow into small pieces.
  • Finely chop onions and green chillies.
  • Heat the oil in pressure cooker, add cumin, mustard and curry leaves and fry till mustard splutters.
  • Add ginger garlic paste, onions and green chillis, fry them till onions are soft.
  • Add chopped chow chow pieces, spices, mix well. Fry them for 2 minutes in medium flame then add 1 cup of water, close the lid.
  • Cook up to 3 whistles or chow chow becomes tender.
  • Lastly add milk and chopped coriander and cook another 2 minutes.
  • Serve with rice or roti.


Saggu Biyyam Pakodi (Sago Pakodi)

Ingredients:
Sago - 250 gms
Rice flour - 1/2 - 1 cup
Onions - 4
Green chillies - 6
Cumin seeds - 1/2 tsp
Curd - 350 gms
Salt to taste
Oil for frying


Method:

  • Soak sago in curd for one hour.
  • Finely chop green chillies and onions.
  • Add chopped onions, green chillies,salt and rice flour to soaked sago.
  • Heat the oil in kadai, drop 1 tbsp of batter in hot oil, few at a time, fry them till golden colour.
  • Remove and transfer to paper napkin for absorbing excess oil.
  • Serve with Ketchup.


Sprouts Curry

Ingredients:
Whole Moong  Sprouts - 1/2 cup
Alasandalu (BLack Eyed Peas) - 1/2 cup
Fenugreek seeds Sprouts - 1 tbsp
Chick peas sprouts - 1/2 cup
Tomatoes - 4
Onions - 2
Green chillies - 2
Ginger garlic paste - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1-2 tsp
Cumin & Mustard seeds - 1/2 tsp
Oil - 1 tbsp
Coriander leaves
Curry leaves

Method:

  • Finely chop onions, green chillies and tomatoes.
  • Heat oil in pressure cooker, add cumin and mustard seeds, curry leaves and fry for 1 minute.
  • Add ginger garlic paste, green chillis, onions one by one and fry till onions are translucent.
  • Add tomato pieces, spices and cook till oil floats.
  • Add all sprouts,mix well and fry in high flame for 2 minutes then add 1-2 cups of water and close the lid.
  • Cook up to2 whistles in high flame and 1 whistle in low flame.
  • when lid open, add coriander leaves, cook again till water evaporates little and the gravy becomes little thick.
  • Serve with roti. 
  • This is healthy  curry for diabetics and others.


Alasandalu vada ( Black eyed peas Vada)

Ingredients:
Alasandalu  - 250 gms
Green Chillies - 5-6
Ginger  -  Small piece
Salt to taste
Cumin seeds - 1 tsp
Onion - 2
Coriander leaves
Oil for deep frying


Method:

  • Soak alasandalu overnight, wash and drain the water completely.
  • Grind alasandalu along with salt, green chillies and ginger to make thick batter.  While grinding if necessary, add very little water.
  • Finely chop onions and coriander leaves, mix them in batter well.
  • Heat the oil in kadai, take lemon size batter in hand, make vada's and drop in hot oil. Fry few at a time till light golden brown colour.
  • Serve hot with coconut chutney or Allam Pachchadi.

December 28, 2011

Banana Bread

Ingredients:
All purpose flour (maida) - 225 gms
Sugar - 150 gms
Butter - 115 gms
Eggs - 2
Ripe Bananas - 2
Salt - 1/2 tsp
Baking Powder - 1 tsp
Vanilla essence - 1/4 tsp
Nutmeg - 1/2 tsp (Grated)
Walnuts  - 75 gms (chopped)

Method:

  • Sieve maida,salt, nutmeg and baking powder together.
  • Mash the bananas and beat the eggs well.
  • Preheat the oven to 180C . 
  • Cream the butter and sugar in a mixing bowl until light and fluffy. Add the beaten eggs and  continue beating for one minute. Then add mashed banana and continue beating for another minute.
  • Gradually add flour to the banana mixture and beat until thoroughly blended. Lastly add walnuts and mix well.
  • Line the bottom of loaf tin with greased paper and grease the lining and sides.
  • Pour the banana mixture into loaf tin  and bake until  a needle inserted into the center comes out clean -  about 50 minutes.
  • Serve cold or warm.

Chocolate Sauce

Ingredients:
Semi sweet chocolate - 200 gms
Golden Syrup - 115 ml
Double Cream - 50 ml
Butter - 15 gms
Vanilla essence - 1/2 tsp


Method:

  • Chop chocolate into small pieces.
  • In a heavy saucepan melt the chocolate with golden syrup in low flame, stirring continuously.
  • Remove the pan from heat, and stir in the cream, butter and vanilla essence.
  • Store this sauce in airtight container and keep in refrigerator. Its shelf life is one week.
  • Serve this sauce as topping on vanilla ice cream or on sponge cake.

December 27, 2011

Rawa Bonda

Ingredients:
Rawa  -1 cup
Maida - 1/4 cup
Besan -  1/4 cup
Sour Curd - 1 1/4 cup
Onions - 2
Green chillies - 6
Ginger - Small piece
Cumin seeds - 1/4 tsp
Garlic - 4
Cinnamon - small piece
Curry leaves
Coriander leaves
Salt to taste
Baking soda -  a pinch (optional)
Oil for deep fry


Method:


  • Soak rawa, maida, besan in curd for 30 minutes.
  • Finely chop onions, green chillies, ginger, curry leaves and coriander leaves.
  • Grind garlic, cinnamon and cumin seeds ti make paste.
  • Add all the chopped ingredients, ground paste to the soaked rawa, add little water if necessary and mix well.
  • Heat the oil, drop 1 tbsp of batter in hot oil, few at a time and fry them till golden brown colour.
  • Serve with chutney.



Banana Flower Chutney

Ingredients:
Tender Banana Flower - 1
Dry red chillies - as per the size of flower
Mustard seeds-  1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Urad dal - 1 tsp
Asafoetida - a pinch
Turmeric - 1/4 tsp
Salt as per taste
Tamarind - 1/2 of small lemon size
Jaggery  - small piece
Oil - 2 tbsp

Method:

  • Finely chop banana flower and wash the pieces. Fry them in 1 tbsp of oil.
  • Heat the remaining oil in same kadai, fry red chillies, urad dal,cumin, mustard and fenugreek seeds, Asafoetida for 1 minute.
  • Grind all the ingredients by adding tamarind, jaggery, salt and turmeric to make chutney.
  • Serve with rice and ghee.


December 26, 2011

Sweet khichidi

Ingredients:
Rice - 500 gms
Moong dal - 250 gms
Grated Coconut - 1 cup
Ghee - 1 cup
Sugar - 500 gms or less as per your taste
Cardamom powder - 1 tsp


Method:

  • Wash and cook rice and moong dal in sufficient water.
  • Heat 1 tbsp of ghee, fry grated coconut and cardamom powder for 2 minutes.
  • Add this fried coconut to rice when it is half cooked.
  • When rice is done add sugar and ghee and mix gently.
  • Close the lid and cook for another 3 minutes in low flame.
  • Serve it cool.

Milk Mysore Pak

Ingredients:
Milk Powder - 125 gms
Maida (all purpose flour) - 125 gms
Sugar- 500 gms
Ghee - 500 gms
Cardamom powder - 1/2 tsp
Water - 250 ml

Method:

  • Mix 2/3rd of ghee with milk powder and keep aside.
  • Add water to sugar and bring it to boil and cook till one string consistency.Add cardamom powder. Remove from fire. 
  • Add milk powder mix and maida one by one to sugar syrup and mix well. Pour remaining hot ghee and mix well.
  • Pour this mixture on greased plate and keep aside till it becomes hard.
  • Cut them into required shape and store in airtight container.

Nalla Karam

Ingredients:
Dry red Chillies - 100 gms
Coriander seeds - 100 Gms
Cumin seeds - 1 tbsp
Garlic cloves - 10
Tamarind - small lemon size ball
Salt to taste
Curry leaves - a handful
Oil - 2 tsp

Method:

  • Heat oil in kadai, fry red chillies till aroma comes then remove from kadai.
  • Fry coriander seeds, cumin seeds, curry leaves in the same kadai.
  • Cool and grind all the ingredients by adding tamarind, salt and garlic cloves to make little coarse powder.
  • Store in airtight container.
  • Serve with Idli, steamed rice with ghee.
  • It is good for digestion.




December 24, 2011

Royyala pachchadi (Prawns Pickle)

Ingredients:
Prawns - 1 kg
Gingely Oil - 500 gms
Mustard powder - 100 gms
Salt - 100 gms
Red chilli powder - 100 gms
Turmeric - 1 tsp
lemon juice - 1 cup
Ginger garlic paste - 1 tbsp
Garlic cloves - 10


Method:

  • Clean and wash prawns with salt and turmeric.
  • Heat half of the oil in a pan and fry prawns till red colour. Remove and cool them.
  • Add the remaining oil to the pan, fry ginger garlic paste for 1 minute and then add all spices and remove from fire.
  • Add fried prawns and lemon juice and mix gently. Transfer to glass jar.
  • Next day, mix again and check the salt, if necessary add some more salt.
  • Serve.


December 23, 2011

Navaratna Bath

Ingredients:
New rice - 500 gms
Pandu mirchi - 5
Chinta kayalu (Tamarinds) - 2
Regi pandu - 4
Brinjals - 3
Sweet Potato- 1
Broad beans - 100 gms
Ghee - 2 tbsp
Salt to taste
Turmeric - 1/4 tsp
Mustard and Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Coriander leaves.


Method:

  • Thread the beans and cut them into half. Peel and chop sweet potato into medium pieces. Slice the brinjals. Slit the mirchi.
  • Wash and drain the water from rice. 
  • Heat the ghee in thick bottomed vessel or pressure cooker, add mustard, cumin and Asafoetida and fry for1 minute.
  • Add all vegetables and fry them in medium flame for 5 minutes.
  • Add rice, salt and turmeric and fry for 2 minutes. Add 1 liter of water and close the lid.
  • Cook till the rice done or up to 3 whistles.
  • Lastly garnish with coriander leaves.
  • Serve hot with chutney.



Sunnundalu

Ingredients:

Whole Urad (without skin) - 1 kg
Sugar - 1 kg
Rice - 100 gms
Ghee - 350 gms or more

Method:

  • Dry roast whole urad and rice till aroma comes.
  • Grind urad dal and rice little coarsely (not too fine powder)
  • Grind sugar to make fine powder.
  • Mix both the powders well.
  • Heat the ghee and pour the hot ghee on the powder.
  • Make the round balls immediately. Add more ghee if required to make balls.
  • Store in airtight container. Its shelf life is 10-15 days.
  • It is good for health and give strength to weak children.

December 20, 2011

Kanda gummadi kaya pulusu (Yam and Red Pumpkin sweet and sour curry)

Ingredients:
Red pumpkin - 250 gms
Yam - 250 gms
Onion - 1 (big)
Green chillies - 2-3
Tamarind juice - 1/2 cup (thick Juice)
Jaggery  - 1 tbsp (grated)
Red chilli powder - 1 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste


For talimpu:
Oil - 1 tbsp, Dry red chilli - 1, garlic cloves - 4 (crushed)
Channa dal and Urad dal - 1/2 tsp, Fenugreek seeds, cumin and mustard seeds - 1/2 tsp; curry leaves


Coriander leaves 


Method:

  • Wash and boil the yam in pressure cooker  up to 3 whistles. Cool and remove the skin and cut them into medium size pieces.
  • Finely chop onions, slid the chillies into lengthwise, peel, de-seed and cut pumpkin into medium size pieces.
  • Heat oil in pressure cooker, add all talimpu ingredients and fry till mustard crackles.
  • Add chopped onions and green chillies and fry till onions are translucent.
  • Add pumpkin pieces and fry for 5 minutes in medium flame.
  • Add yam pieces, spices, and fry for 2 minutes then add tamarind juice, jaggery and 1 -2 cups of water. Close the lid and cook up to 3 whistles.
  • Open the lid and cook till the gravy becomes little thick. Lastly add chopped coriander leaves and remove from the fire.
  • Serve with rice.


Mullangi batani fry (Radish and Pea Fry)

Ingredients:
Radish - 500 gms
Shelled peas - 1 cup
Green chillies - 2 (chopped)
Coriander and cumin seeds powder - 1 tbsp
Aniseed powder - 1 tbsp
Red chilli powder  - 1 tsp
Turmeric - 1/4 tsp
Salt to taste

For talimpu:
Oil - 1 tbsp
Channa dal and Urad dal - 1 tsp, Mustard and cumin seeds - 1/2 tsp, curry leaves

Method:

  • Peel and grate radish, squeeze out the water as much as possible.
  • Heat the oil in kadai, add all talimpu ingredients and fry for one minute. Then add grated radish and green chillies and fry them for for 5 minutes in medium flame.
  • Add green peas, spices, mix well. Close the lid and cook in low flame till peas become tender and curry is dry.
  • Serve with rice or paranthas.


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