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Tuesday, November 27, 2012

ANNAVARAM SATYA NARAYANA SWAMI PRASADAM - అన్నవరం సత్యనారాయణ స్వామి ప్రసాదం

ANNAVARAM SATYA NARAYANA SWAMI PRASADAM - అన్నవరం సత్యనారాయణ స్వామి ప్రసాదం

 
Ingredients:
  1. Biyyam nooka  (ground rice) – 1 cup
  2. Water – 3 cups
  3. Ghee – ½ cup
  4. Cashews – 10
  5. Cardamom (elachi) powder – ½ tsp
  6. Sugar – 1 cup
  7. Jaggery (bellam) – 2 cups
Method:
  1. Roast cashews in ghee and take them into a bowl.
  2. Boil water in a thick bottomed vessel or in a nonstick pan.
  3. Add biyyam nooka and cook till it becomes semi soft and thick.
  4. Add sugar and jaggery powder.
  5. Cook on low flame for about 15 minutes. Till jaggery and sugar melts and becomes sticky (one string consistency).
  6. Add cardamom powder and ghee.
  7. Cook for about 3- 5 minnutes on low flame.
  8. Garnish with roasted cashews.
  9. Serve after offering to sri rama sahita satyanarayana swami.
BHAKTI SONGS:

SRI SATYANARAYANUNI SEVAKU RARAMMA FROM MOVIE "GRUHA PRAVESHAM"


Monday, November 26, 2012

NAVARATNA CURRY - నవరత్న కుర్మా

NAVARATNA CURRY - నవరత్న కుర్మా 
Navaratna curry can be served with parathas, naan or plain rice. This curry is prepared using different veggies.
Ingredients:
  1. Paneer / Cottage cheese - 200 gms
  2. Potato - 2 medium
  3. Green beans - 100 gms
  4. Green peas - 2 cups
  5. Carrot - 1/2 cup
  6. Cauliflower - 1 cup
  7. Tomatoes - 6 medium
  8. Onions - 6
  9. Garlic ginger paste - 1 1/2 tbsp
  10. Coriander (dhaniya) powder - 4 tsp
  11. Red chili powder - 3 tsp
  12. Garam masala powder - 2 tsp
  13. Milk - 2 cups
  14. Cream - 4 tsp
  15. Ghee - 6 tsp
  16. Salt to taste
  17. Turmeric powder - 1/4 tsp
  18. Cashews - 10
  19. Raisins - 10
  20. Oil - 3 tbsp
  21. Coriander leaves - 1 tbsp
Method:
  1. Cut paneer into small cubes.
  2. Roast paneer pieces in ghee till they turn light brown.
  3. Soak  them in a bowl.
  4. Peel and cut potatoes into cubes.
  5. Boil beans, carrot, potato pieces, cauliflower pieces and green peas for about 10 - 15 minutes
  6. Boil tomatoes in water, remove skin and blend them into puree.
  7. Slit onions into thin pieces.
  8. Heat oil in kadai or wide sauce pan.
  9.  Fry onion pieces till they turn golden brown.
  10. Add garlic ginger paste and fry for few seconds.
  11. Add tomato puree, turmeric powder, salt, coriander powder, red chili powder and garam masala powder.
  12. Cook them all for 5 minutes and then add boiled vegtables.
  13. Stir and cook for few more minutes, till it becomes a thick gravy.
  14. Add milk and cream.
  15. Cook for 2 minutes and then add paneer pieces, raisins, cashwes.
  16. Garnish with coriander leaves and serve.

MY FAVORITE SONGS:
AYE MERE HUMSAFAR SONG FROM MOVIE "QAYAMAT SE QAYAMAT TAK"

TASTY TEA TIPS

Add ginger and cardamom skin to ingredients while making tea to get more tasty tea.

ఎండపెట్టిన అల్లం పొట్టు మరియు ఇలాచి పొట్టు టీ పొదిలో కలుపుకుంటే టీ కి మరింత రుచి వస్తుంది.

HOW TO USE DRIED GREEN CHILIES TO MAKE TASTY CHUTNEY?

HOW TO USE DRIED GREEN CHILIES TO MAKE TASTY CHUTNEY?
 
 
Grind dried green chilies with salt, cumin seeds and garlic to make tasty chutney.

పచ్చి మిరపకాయలు వాడిపోతే వాటికి కొంచెం ఉప్పు మరియు జీలకర్ర చేర్చి రుబ్బితే మిరప చట్నీ రెడీ.

HOW TO MAKE SOFT CHAPATIS?

HOW TO MAKE SOFT CHAPATIS?

CHAPATIS


Knead chapati dough with warm water to get soft chapatis.

చపాతీ పిండి తడీపే టప్పుడు గోరువెచ్చ నీళ్ళూ వాడితే చపాతీలు సాఫ్ట్ గా వస్తాయి.

HOW TO GET CRISPY DOSAS?

HOW TO GET CRISPY DOSAS?
 

  1. Roast rice before soaking in water to get tasty dosas.
  2. Add a little sugar to the dosa mixture to make them brown nicely and become crisp.

HOW TO STORE RICE?

Add curry leaves in rice stored tin to avoid bugs.

బియ్యం డబ్బాలో కొన్ని కరివేపాకు ఆకులు ఉంచితే పురుగు పట్టదు.

HOW TO GET CRISPY DOSA, PAKODA AND JANTIKALU?


HOW TO GET CRISPY DOSA, PAKODA AND JANTIKALU?
 
 

Add little bit of milk to ingredients while making dosa, pakoda or jantikalu to make them crispy.

దోస, పకోడీ లేక జంతికలు కరకర లాడాలంటే పిండిలో కొన్ని పాలు వేసి కలపాలి.

HOW TO KEEP ROTIS / CHAPATIS SOFT FOR LONG TIME?


HOW TO KEEP ROTIS / CHAPATIS SOFT FOR LONG TIME?

 

Knead chapati dough with little bit of  salt and warm water to keep them soft for long time.

చపాతీ పిండి కలిపేటప్పుడు వేడి నీళ్ళు మరియు ఉప్పు వేసి కలిపితే చపాతీలు చాలా సేపటి వరకు ఫ్రెష్ గా ఉంటాయి.

HOW TO GET WHITE VADIYALU?

HOW TO GET WHITE VADIYALU?




Add lemon juice to the batter while making vadiyalu to get them white.

వడియాల పిండికి కొద్దిగా నిమ్మరసం చేరిస్తే వడియాలు తెల్లగా వస్తాయి.

Thursday, November 22, 2012

CAPSICUM MASALA CURRY - క్యాప్సికం మసాలా కర్రీ

CAPSICUM MASALA CURRY - క్యాప్సికం మసాలా కర్రీ

Capsicum Masala Curry is cooked with green pepper and spices

CAPSICUM MASALA CURRY - క్యాప్సికం మసాలా కర్రీ

 
Ingredients:
  1. Capsicum – 4 medium sized
  2. Onion – 1 medium
  3. Poppy seeds (Gasalu / Khuskhus) – 1 tbsp
  4. Grated coconut (Dry) – 2 tbsp
  5. Peanuts (Palli)– 1/2 cup (Fistful, raw unsalted)
  6. Sesame seeds (White til, nuvvulu) – 1 ½ tsp
  7. Cumin (Jeera)– 1 tsp
  8. Fenugreek seeds (Menthulu) – 1 tsp
  9. Ginger – 1 ½ inch sized
  10. Mustard seeds – 1 tsp
  11. Curry leaves – 10
  12. Turmeric powder – 1/4 tsp
  13. Tamarind (without seeds) – 4 - 5 flakes
  14. Red chilli powder - 1 tsp
  15. Salt as required to taste
  16. Oil – 4 tbsp
  17. Dry red chillies - 2 - 3
  18. Coriander leaves - 1 tbsp

Method:
  1. Remove seeds and cut capsicum into 2 inch pieces.
  2. Soak tamarind in little amount of water for 10 mins.
  3. Roast poppy seeds, coconut powder, peanuts, sesame seeds, cumin seeds, fenugreek seeds and onion pieces one by one without oil and take them into blender.
  4. Grind roasted poppy seeds, coconut, peanuts, sesame seeds, cumin seeds, fenugreek seeds into fine powder.
  5.  Add roasted onion pieces, dry red chillies, turmeric, red chilli powder, ginger piece, salt and soaked tamarind.
  6. Grind all of them into a fine paste using little amount of water.
  7. Heat oil in a thick bottomed vessel.
  8. Add mustard seeds.
  9. When they splatter add curry leaves.
  10. Add and fry capsicum pieces for 5 minutes on low flame till capsicum pieces becomes little bit soft.
  11. Add prepared masala to it, stir and cook for 5 mintues.
  12. Add 1 cup of water.
  13. Stir the curry gently using a ladle.
  14. Cook for about 10 mins.
  15. Cook till oil layer forms on top of the curry.
  16. Garnish with coriander leaves and serve.

PANEER CURRY WITH CASHEWS AND ALMONDS - పనీర్ కాజు మసాల

PANEER CURRY WITH CASHEWS AND ALMONDS
 
Paneer is high on calcium. This helps in building strong teeth and bones. Paneer has the health benefit of preventing osteoporosis and has been found to promote weight loss.

PANEER CURRY WITH CASHEWS AND ALMONDS

Ingredients:
  1. Paneer / Cottage Cheese - 200 gms
  2. Tomato - 2 medium
  3. Cashews - 1/4 cup
  4. Almonds - 1/4 cup
  5. Green chilies - 5
  6. Onion - 1
  7. Salt to taste
  8. Garlic - 2 cloves
  9. Turmeric powder - 1/4 tsp
  10. Red chili powder - 1 tsp
  11. Oil / Ghee / Butter - 1 tbsp
  12. Coriander leaves - 1 tbsp
  13. Water - 1 cup
  14. Ajinomotto - Pinch
Method:
  1. Cut paneer into small cubes of  1 inch size.
  2. Fry paneer pieces in oil, ghee or butter and soak them in water.
  3. Paste cashews and almonds adding very little amount of water.
  4. Add tomato pieces to cashew paste and blend it into fine puree.
  5. Take tomato, cashew and almond puree into a bowl.
  6. Grind green chilies and garlic in a blender.
  7. Heat oil in a cooking pan.
  8. Add onion pieces and fry till they turn golden brown.
  9. Add green chili paste to it and fry them for few seconds.
  10. Add prepared tomato puree to it and cook on low flame for 5 minutes.
  11. Add red chili powder, turmeric powder and salt to it.
  12. Add paneer pieces with soaked water.
  13. Add pinch full of ajinomotto.
  14. Stir frequently and cook for about 8 - 10 minutes.
  15. Garnish with coriander leaves and serve with paratha or plain rice.

Tuesday, November 20, 2012

HOW TO MAKE SAMOSA DOUGH?

Ingredients:
  1.  Maida (All purpose flour) - 1/2 cup
  2. Sooji (semolina flour) - 1/2 tbsp
  3. Salt - 1/2 tsp
  4. Oil - 11/2 tbsp
  5. Warm water
Method
  1. Mix maida, salt, sooji and oil in a bowl by adding warm water to make a soft dough.
  2. knead the dough for about 1 to 2 minutes.
  3. Set the dough aside and cover it with damp cloth.
  4. Let the dough sit for at least 15 minutes.

PUDINA PAKODI (MINT FRITTERS)

PUDINA PAKODI (MINT FRITTERS)

Ingredients:
  1. Onion pieces - 1 cup (Slit lenghtwise)
  2. Mint leaves - 1/2 cup (Finely chopped)
  3. Gram flour (Besan) - 3 cups
  4. Green chilies - 1 tbsp finely chopped
  5. Peanuts - 1 tbsp
  6. Chat masala - Pinch
  7. Red chili powder - 1 tsp
  8. Salt to taste
  9. Turmeric powder - 1/4 tsp
  10. Oil to deep fry
  11. Water - 1 cup
Method:
  1. Mix onion pieces, mint leaves, gram flour, green chilies, peanuts, chat masal, salt, turmeric powder, red chilli powder and water in a bowl. Make it a thick batter.
  2. Heat oil in kadai or wide sauce pan.
  3. Drop small portions of prepared batter on top of hot oil and fry till they turn golden brown.
  4. Serve hot with ketchup.

MANGO LEMON RICE - మాంగో లెమన్ రైస్

MANGO LEMON RICE

Ingredients:
  1. Cooked rice - 2 cups
  2. Grated raw mango - 2 cups
  3. Lemon juice - 2 tsp
  4. Mustard seeds - 1 tsp
  5. Cumin seeds (Jeera) - 1 tsp
  6. Curry leaves - 5
  7. Dry red chilies - 4
  8. Green chilies - 6
  9. Cashews - 5
  10. Senaga pappu (Chana dal) - 1 tbsp
  11. Turmeric powder - 1/2 tsp
  12. Asafoetida (Inguva / Hing) - Pinch
  13. Peanuts - 1 tbsp
  14. Coriander leaves - 1 tbsp
  15. Mint leaves - 1 tbsp
  16. Oil - 2 tbsp
  17. Salt to taste
Method:
  1. Soak senaga pappu for half an hour.
  2. Heat oil in a kadai or cooking pan.
  3. Add mustard seeds. When they crackle add jeera, curry leaves, dry red chilies, slitted green chilies, cashews, peanuts and drained senaga pappu.
  4. Add turmeric powder and hing to it.
  5. Add this seasoning to cooked rice.
  6. Add grated mango, lemon juice and salt. Mix well.
  7. Garnish with coriander leaves and mint leaves.
  8. Serve hot.
MY FAVORITE SONGS:


MILK PUDDING - మిల్క్ పుడ్డింగ్

MILK PUDDING - మిల్క్ పుడ్డింగ్
Ingredients:
  1. Milk - 2 cups
  2. Cardamom (Elaichi) powder - 1/ 2 tsp.
  3. Cashews - 5
  4. Almonds - 5
  5. Raisin - 5
  6. Sugar - 1 cup
  7. Maida (All purpose flour) - 100 gms.
Method:
  1. Boil milk with sugar till it melts.
  2. Add maida powder to it.
  3. Stir and cook for few more seconds.
  4. Let it cool.
  5. Garnish with cardamom powder, cashews, almonds and raisins.
  6. Serve warm or cool.

WATER MELON JUICE

WATER MELON JUICE
Ingredients:
  1. Water melon pieces - 2 cups
  2. Pepper powder - Pinch
  3. Mint leaves - 4
  4. Ice cubes - Optional
  5. Sugar - 1 tsp
Method:
  1. Take peeled and cubed water melon pieces.
  2. Blend water melon pieces, pepper powder, mint leaves and sugar until it becomes smooth.
  3. Refrigerate 1/2 hour and serve with crushed ice-cubes.

Monday, November 19, 2012

FRESH COCONUT CHUTNEY - కొబ్బరి పచ్చడి

FRESH COCONUT CHUTNEY - కొబ్బరి పచ్చడి
 
FRESH COCONUT CHUTNEY

Ingredients:
  1. Coconut Fresh (Grated, Frozen can also be used) - 1 cup
  2. Green chilies - 3
  3. Oil - 1  tbsp
  4. Mustard seeds - 1 tsp
  5. Urad dal - 1 tsp
  6. Cumin seeds (jeera) - 1 tsp
  7. Dry red chilies - 2
  8. Salt to taste
  9. Curry leaves - 5
  10. Tamarind Juice - 1 tsp
Method:
  1. Grind grated coconut, green chilies and tamarind juice into fine paste.
  2. Heat oil for tadka (seasoning).
  3. Add mustard seeds, cumin seeds, urad dal, red chilies and curry leaves.
  4. Add it to grinded paste along with salt.
  5. Serve with idli, vada, mysore bonda or rawa dosa.

Thursday, November 15, 2012

COCONUT MILK PUDDING - కొబ్బరి పాల పాయసం

COCONUT MILK PUDDING - కొబ్బరి పాల పాయసం
Ingredients:
  1. Coconut milk - 2 cups
  2. Milk - 1/2 cup
  3. Sugar - 1/4 cup
  4. Rice - 2 tbsp
  5. Cardamom (Elachi) powder - 1/4 tsp
  6. Cashews - 4
  7. Pista - 4
  8. Almonds - 5
Method:
  1. Boil milk and keep aside.
  2. Take coconut milk in a thick bottomed vessesl and put it on low flame.
  3. When it starts boiling add rice to it.
  4. Cook it on low flame till rice becomes soft.
  5. Now add boiled milk to it.
  6. Add sugar, cardamom powder, cashews, pista and almonds to it.
  7. Cook it for few minutes till sugar melts and kheer becomes thick.
  8. Off the heat and serve.

MANGO SHRIKAND - మాంగో శ్రిఖండ్

MANGO SHRIKAND - మాంగో శ్రిఖండ్
AMRAKHAND  / MANGO MOUSSE

Mangro srhikand is made with mango pulp and yogurt.
 
Ingredients:
  1. Mango pulp - 1/4 cup
  2. Plain yogurt (Curd) - 1/2 kg
  3. Sugar - 300 gms
  4. Milk - 1/2 cup
  5. Cashews - 10
  6. Almonds - 10
  7. Pista - 10
  8. Green cardamom (Elaichi) powder - 1/2 tsp
  9. Saffron - Pinch
Method:
  1. Make sure the yogurt you are using is thick. if not, you can tie the yogurt in a clean cotton cloth (or cheesecloth) and hang it up for an hour.
  2. Whisk the curd and mix sugar and beat it well.
  3. Add mango pulp and mix well.
  4. Add cardamom powder and saffron to it.
  5. Garnish with cashews, almonds and pista. Chill it and serve.

Wednesday, November 14, 2012

PARAMANNAM - పరమాన్నం

PARAMANNAM - పరమాన్నం
(RICE PUDDING PREPARED WITH RICE AND JAGGERY)

Pramannam is a dish prepared with rice and jaggery on festivals, pujas and all auspicious occassions as naivedyam to gods. Paramannam is mostly offered to goddess lakshmi devi on fridays. It is one of pancha bakshams (five main dishes mentioned in sanskrit verses).


PARAMANNAM - పరమాన్నం

Ingredients:
  1. Rice - 1 cup
  2. Milk - 1 cup
  3. Jaggery powder - 1 cup
  4. Cardamom (Elachi) powder - 1/4 tsp
  5. Cashews - 10
  6. Raisins - 10
  7. Ghee  / Butter - 2 tbsp
  8. Moong dal (Pesara pappu) - 1 tbsp
  9. Water - 1 1/2 cup
Method:
  1. Roast cashew pieces  and raisins in ghee till they turn light brown and take them into a bowl.
  2. Soak rice and moong dal in water for 1/2 hour.
  3. Cook rice with moong dal on low flame.
  4. When rice is half cooked add milk and jaggery powder.
  5. Cook till rice becomes soft.
  6. Stir frequently using ladle.
  7. Add cardamom powder.
  8. Add roasted cashews  and raisins.
  9. Off the heat and serve.
BHAKTI SONGS:

JANANI SHIVA KAMINI


Friday, November 9, 2012

EGG ONION CURRY - ఉల్లిగడ్డ గుడ్డు కూర

EGG ONION CURRY
 
EGG ONION CURRY - ఉల్లిగడ్డ గుడ్డు కూర
 

 
Ingredients:
  1. Onion - 2 Medium
  2. Eggs - 2
  3. Curry leaves - 5
  4. Mint (Pudina) leaves - 5
  5. Red chili powder - 1 tsp
  6. Salt to taste
  7. Caraway seeds (Shahi jeera / Sajira) - 1/4 tsp
  8. Cloves - 2
  9. Cardamom - 1
  10. Cinnamon stick - 1/2 inch
  11. Garlic ginger paste - 1 tsp
  12. Coriander (Dhaniya) powder - 1/4 tsp
  13. Turmeric powder - Pinch
  14. Oil - 1 tbsp
  15. Garam masala powder - 1/4 tsp
  16. Coriander leaves - 1 tbsp
Method:
  1. Cut onions into small pieces.
  2. Heat oil in a cooking pan.
  3. Add sajira, cloves, cardamom and cinnamon stick.
  4. Add onions and fry till they become tender.
  5. Add curry leaves, mint leaves, turmeric powder and garlic ginger paste.
  6. Now break eggs and pour them in onion mix.
  7. Do not stir. Cover and leave it on low flame for 3 - 4 minutes.
  8. Remove cover and gently stir the curry.
  9. Add red chili powder, salt, coriander powder, garam masala powder.
  10. Stir and cook for few more minutes.
  11. Garnish with coriander leaves and serve with roti, puri or rice.

ONION PALAK PAKODI - ఉల్లిగడ్డ పాలకూర పకోడీ

PALAK ONION PAKODI (SPINACH AND ONION FRITTERS)
 
ONION PALAK PAKODI
 
Ingredients:
  1. Onion - 1 cup of thin slices
  2. Chopped Palak / Spinach - 1/2 cup
  3. Bengal gram flour (Besan) - 1 cup
  4. Cumin seeds (Jeera) - 1 tsp
  5. Salt to taste
  6. Red chili powder - 1 tsp
  7. Coriander (Dhaniya) powder - 1 tsp
  8. Curry leaves - 10 - 15
  9. Oil to deep fry
Method:
  1. Cut onions into thin slices.
  2. Clean and chop palak into pieces.
  3. Mix onions, palak, besan, red chili powder, dhaniya powder, jeera, chopped curry leaves and salt in a big bowl.
  4. Mix them all well with very little amount of water to bring them together.
  5. Heat oil in kadai  or wide sauce pan.
  6. Drop prepared onion mix as pakodas in hot oil and fry till they turn light brown.
  7. Remove from oil and take them on a paper towel.
  8. Serve hot.

ARATIKAYA BAJJI (PLANTAIN FRITTERS) - అరటికాయ బజ్జీ

ARATIKAYA BAJJI (PLANTAIN FRITTERS) - అరటికాయ బజ్జీ
 
 Sliced Plantain dipped in bajji batter and fried.
ARATIKAYA BAJJI (PLANTAIN FRITTERS) - అరటికాయ బజ్జీ

 
 
 
 
 
 
Ingredients:
  1. Raw plantain (Aratikaya / Kacha Kela) - 1 Medium
  2. Bengal gram flour (Besan) - 1 cup
  3. Red chili powder - 1 tsp
  4. Baking soda - Pinch
  5. Cumin seeds (Jeera) - 1 tsp
  6. Salt to taste
  7. Coriander (Dhaniya) powder - 1/2 tsp
  8. Oil to deep fry
  9. Chat masala
Method:
  1. Peel and cut aratikaya into thin slices.
  2. Take besan into a bowl and add red chili powder, jeera, baking soda, salt, coriander powder, 1 tsp of oil and required amount of water to make it a soft and thick batter.
  3. Heat oil in a kadai or wide sauce pan.
  4. Dip each slice of plantain in batter and drop it into oil.
  5. Fry them on medium flame till they turn golden brown.
  6. Remove from oil and take them on to a paper towel.
  7. Sprinkle chat masala on them and serve hot with ketchup.

Wednesday, November 7, 2012

CHICKEN WINGS FRY - చికెన్ వింగ్స్ ఫ్రై

CHICKEN WINGS FRY - చికెన్ వింగ్స్ ఫ్రై
Ingredients:
  1. Chicken wings - 4
  2. Corn flour - 1 tbsp
  3. Maida (all purpose flour) -. 1 tbsp.
  4. Ajinomotto - 1/2 tsp.
  5. Salt to taste
  6. Garlic ginger paste - 1rsp
  7. Turmeric powder - Pinch
  8. Red chili powder - 1 tsp.
  9. Garam masala powder - 1 tsp.
  10. Oil to deep fry
  11. Egg - 1
Method:
  1. Take cleaned chicken wings in to a bowl.
  2. Beat egg in a bowl.
  3. Mix corn flour, maida, ajinomotto, turmeric powder, red chili powder, garam masala powder, salt and garlic ginger paste in a bowl.
  4. Add chicken wings and egg. Mix  them all well.
  5. Keep it aside for half an hour.
  6. Heat oil in kadai or wide sauce pan.
  7. Drop marinated chicken wings in hot oil and deep fry them till they turn light brown.
  8. Remove from oil and drain them on paper towel to absorb extra oil and serve.

KOBBARI KAJJIKAYALU - కొబ్బరి కజ్జికాయలు

KOBBARI KAJJIKAYALU - కొబ్బరి కజ్జికాయలు
COCONUT GUJIYA

Deep fried sweet snack prepared with maida and grated fresh coconut.
 
Ingredients:
  1. Maida (all purpose flour) - 1 cup
  2. Finely grated or shredded fresh coconut - 1/2 cup
  3. Raisins - 1/4 cup
  4. Sugar powder - 1/2 cup
  5. Cardamom powder - 1 tsp
  6. Cashews - 1/4 cup very small pieces
  7. Almonds - 1/4 cup very small pieces
  8. Ghee or oil - 2 tbsp.
  9. Water
  10. Oil for deep frying
Method:
  1. Take maida into a bowl and required amount of water. Knead to make a firm and soft dough.
  2. Keep it a side for half an hour.
  3. Roast shredded coconut, cashews, almonds and raisins separately in 1 tbsp ghee. Roast them on low flame. Do not burn them.
  4. Mix coconut, cashews, almonds, raisins, sugar and cardamom powder in a bowl.
  5. Take lemon size dough and roll it into puri shape.
  6. Put 1 - 2 tbsp of coconut mix on one half of puri and fold over other end to seal the edges by applying very little water to your hands to make a semi circle shaped kajjikaya.
  7. Roll and fold the sealed edges little bit to make a design.
  8. Seal them carefully so that it will not break during deep frying.
  9. Heat oil in kadai or wide sauce pan.
  10. Drop prepared kajjikayalu in hot oil and fry both sides till they turn golden brown.
  11. Let them cool and serve.

COCONUT AND RAWA KAJJIKAYALU - కొబ్బరి రవ్వ కజ్జికాయలు

COCONUT AND RAWA KAJJIKAYALU - కొబ్బరి రవ్వ కజ్జికాయలు

Fried sweet dumplings made of all purpose flour and stuffed with semolina and coconut.


KAJJIKAYALU WITH COCONUT AND RAWA - కజ్జికాయలు (కొబ్బరి, రవ్వ)


 

 


 

 

 


Ingredients:
  1. Maida (all purpose flour) - 1 cup
  2. Finely grated or shredded dry or fresh coconut - 1/4 cup
  3. Suji (bombay rawa / semolina) - 1/2 cup
  4. Sugar powder - 1/2 cup
  5. Cardamom powder - 1 tsp
  6. Cashews - 2 tbsp of small pieces
  7. Ghee or oil - 2 tbsp
  8. Salt to taste
  9. Water
  10. Oil for deep frying
Method:
  1. Take maida into a bowl.
  2. Add salt, ghee and required amount of water. Knead to make a firm and soft dough.
  3. Keep it a side for half an hour.
  4. Roast shredded coconut and rawa separately in 1 tbsp ghee. Roast on low flame for few  minutes. Do not burn them.
  5. Let them cool.
  6. Mix coconut, rawa, sugar and cardamom powder in a bowl.
  7. Take lemon size dough and roll it into puri shape.
  8. Put 1 - 2 tbsp of coconut mix on one half of puri and fold over other end to seal the edges by applying very little water to your hands to make a semi circle shaped kajjikaya.
  9. Roll and fold the sealed edges little bit to make a design.
  10. Seal them carefully so that it will not break during deep frying.
  11. Heat oil in kadai or wide sauce pan.
  12. Drop prepared kajjikayalu in hot oil and fry both sides till they turn golden brown.
  13. Let them cool and serve.

BELLAM POOSA - బెల్లం పూస

BELLAM POOSA  - బెల్లం పూస
JAGGERY SNACK
Ingredients:
  1. Gram flour (Besan) - 1 cup
  2. Rice flour - 1 cup
  3. Jaggery powder (bellam) - 1 cup
  4. Oil to deep fry
  5. Water - 1 cup
  6. Cardamom powder - 1/2 tsp
Method:
  1. Take besan and rice flour into a bowl and mix.
  2. Add little water and make a soft dough.
  3. Take water into a thick bottomed vessel.
  4. Add jaggery powder to water and boil till jaggery melts and comes to one string consistency (letha pakam).
  5. Add cardamom powder to jaggery syrup and keep aside.
  6. Heat oil in kadai / wide sauce pan.
  7. Take handful of dough into muruku presser containing disc with circular perforations in it.
  8. Press muruku press in circular and let the strings drop on top of hot oil.
  9. Fry muruku till they turn light golden color and then remove from oil.
  10. Drop these murku into jaggery syrup and mix well.
  11. Take them out of syrup and serve cool.

KAKARAKAYA PORATU - కాకరకాయ పొరటు

KAKARAKAYA PORATU - కాకరకాయ పొరటు

KAKARAKAYA PORATU - కాకరకాయ పొరటు


 
Ingredients:
  1. Bitter gourd (kakarakaya / karela) - 2 medium
  2. Onion - 1 medium
  3. Curry leaves - 8
  4. Urad dal (Minapa pappu) - 1 tbsp
  5. Salt to taste
  6. Red chili powder - 1 tsp
  7. Turmeric powder - 1/4 ts
  8. Green chilies - 2
  9. Cumin seeds  (jeera) - 1 tsp
  10. Oil - 1 1/2 tbsp
Method:
  1. Chop bitter gourd into small cubes after removing seeds. (If you want to remove bitterness boil chopped bitter gourd pieces in water with 1/4 tsp of salt, 1 tsp of butter milk and turmeric powder. Drain and keep aside.)
  2. Heat oil in cooking pan.
  3. Add urad dal, cumin seeds and chopped curry leaves.
  4. Add finely chopped onion pieces to it and fry till they turn light brown.
  5. Add pinch of salt.
  6. Add finely chopped green chili pieces.
  7. Add bitter gourd pieces and fry for few seconds.
  8. Add red chili powder and salt.
  9. Stir frequently.
  10. Stir, cover and cook for 8 - 10 minutes.
  11. Serve with rice or roti.
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