Happy Srirama Navami!

Pala Kova And Kalakand


To make Pala Kova and kalakand:

Boil I liter fresh full cream milk in a heavy bottomed vessel or deep nonstick pan on a medium flame…Keep stirring…

Once the milk gets thicker, lower the flame…

The milk starts changing in colour and turns light brown and gets more thicker…

Keep stirring…

Now the milk gets more thicker…If you want to make pala kova, at this point, add 1/2 cup of sugar, 1 teaspoon of ghee and a pinch of cardamom powder to it…Heat it on a low flame until the sugar dissolves with continuous stirring. Once it gets thicker, turn off the stove. Alllow it to cool and make it into small thick circles…Palakova is ready now…

Transfer it into a cup…From one liter milk after boiling almost two hours with continuous stirring, you will get this cup of fresh kova…


Palakova

Kalakand

What you need:

Kova-1 cup
Sugar-1/2 cup
Ghee-1teaspoon
Cardamom powder-a pinch

How to make:

Take one teaspoon of ghee into a microwave safe bowl and add the kova and sugar to it. Heat it for two minutes and turn off the oven. Mix it well and add the cardamom powder and heat it for 1-2 minutes until it turns light brown in colour…Now transfer it onto a greased plate. Once it cools down, serve it…

Sanagapappu Kura (Chana Dal Curry)

It’s one of our favourite curries. Whenever we visit my mother’s place, my mother makes this for us atleast once before we came back.

What you need:

Pachi sanaga pappu or gram dal or chana dal-1 cup
Onions-2 large sized
Ginger garlic paste-1 teaspoon
Coreander leaves-a few
Green chillies-4
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon
Chilli powder-1/4 teaspoon
Fresh grated coconut powder-2 tablespoons (Optional)
Garam masala powder-1 teaspoon
Oil-2 tablespoons

For seasoning: 1 teaspoon of mustard, 1 red chilli (optional), cumin seeds and 1 teaspoon urad dal…

How to make:

Rinse and soak the gram dal for half an hour. Chop the onions and green chillies into thin slices. Heat the oil in a pan and add the seasoning ingredients. Fry them for a few seconds and add the chopped onions and green chillies. Fry them until they turn light brown in colour and add ginger garlic paste. Drain out the water from the dal and add it to the pan. Stir well and add the turmeric powder, chilli powder and salt. Add two cups of water to it and cook it for 8-10 minutes on a medium flame. Cook until the dal becomes a bit soft and make sure that it is not over cooked. Now add the grated coconut powder and garam masala powder to it and lower the flame. Cook it for 2-3 minutes on a low flame. Add the chopped coriander and turn off the stove. Serve it with hot rice or poories…

Note: Add only a little bit of chilli powder since we are already adding green chillies.

Happy Ugadi And Kova Kajjikayalu

What you need:

For covering:
Kova or khoya-1 cup
Sugar-1/4 cup
Ghee-1 tablespoon

Heat the ghee in a pan and add the koya and sugar. Stir it on a low flame until it thickens. Turn off the stove and allow it to cool.

For filling:
Fresh coconut powder-1 cup
Sugar-1/2 cup
Cardamom powder-1 teaspoon

Boil the sugar and ½ cup of water in a pan and make one string syrup. Now add the coconut powder and stir it on a medium flame. Once the mixture is thick enough to be made into balls, turn off the stove.






How to make:

Mix the kova into a dough and divide it into small balls and pat them into small circles. Now divide the coconut filling into small balls and put each one of them in a circle and join the ends. Delicious cute kova kajjikayalu are now ready…

Vankaya Pachadi (Brinjal Chutney)

My mother in law makes yummy chutneys with fresh vegetables…One of the popular one amongst them is Vankaya Pachadi...Here goes her recipe…




What you need:

Brinjals- 3
Green chillies-5
Tamarind- a small berry sized
Curry leaves- a few
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon
Coriander seeds-1 teaspoon
Garlic-2 cloves
Oil-2 tablespoons

For seasoning: 1 teaspoon of mustard and cumin seeds, 2-3 dry chilli pieces and a few curry leaves…


How to make:

Wash and cut the brinjals into small pieces and put them in salted water to prevent the changing of colour. Heat one tablespoon of oil in a pan and add the green chillies, a few curry leaves, coriander seeds, tamarind, turmeric powder and garlic. Fry them for two minutes on a medium flame. Leave them to cool and in the same pan add the brinjal pieces. Fry them until they become soft and allow them to cool. Grind the fried ingredients except the brinjal pieces into a fine paste. Now add the brinjal pieces and salt and grind it into a coarse paste. (Add the brinjal pieces in the end because they should not be grinded into a paste). Heat the oil in the same pan. Now add the dry chillies, mustard and cumin seeds and curry leaves. Once they turn brown in colour, add the ground chutney to it. Mix every thing well and turn off the stove. Serve it with hot rice or chapathis…

Prawns Curry (Royyala Kura)

What you need:

Prawns-10-12
Tamarind pulp-3 tablespoons
Lime juice-2 tablespoons
Chopped fresh coriander leaves-a few
Oil-3 tablespoons

For grinding:

Chopped onions-2
Green chillies-2
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Coriander seeds-1 teaspoon
Sesame seeds-1 tablespoon
Ginger-a small piece
Garlic-2 cloves
Salt-1 tablespoon
Cloves-2
Cinnamon-a small piece
Cardamom-1

How to make:

Remove the shells the prawns and rinse them with water three times. Later add the lime juice, a pinch of turmeric powder and salt and keep them aside. Now heat the oil in a pan and add the ground paste. Saute it until the oil comes out from it and add the prawns after sqeezing out the water from them. Fry them on a medium flame for 3-4 minutes. Now add the tamarind pulp and 1 cup of water. Lower the flame and cook it for 6-8 minutes until the gravy becomes thick and the oil separates from it. Now add the chopped coriander and turn off the stove. Serve it with bagara rice or chapathis…

Note: Lime juice helps to lessen the smell of prawns. We have to use a little bit more oil for non vegetarian dishes.

Kajjikayalu

This is my submission for the event-"Let's go nuts-March with Yummy - Almonds" hosted by JZ of http://dessertpro.blogspot.com/2009/03/lets-go-nuts-with-almonds.html

What you need:

For making dough:
Maida or plain flour-2 cups
Sugar-1 teaspoon
Salt-a pinch
Sooji-1 tablespoon
Ghee-2 tablespoons

Mix above ingredients in a big bowl and make it into a stiff dough and leave it for half an hour.

For filling:
Almonds-1/2 cup

Cashew nuts-1/2 cup
Sugar-3/4 cup
Cardamom powder-1 teaspoon

Transfer all the ingredients into a mixer jar and make into a powder.

Oil for deep fry

How to make:

Divide the dough into lemon sized balls and roll them into thin poories (circlular shapes). Take the kajjikayalu mould and apply some oil in it and put a poori inside it. Fill one side of the poori with one tablespoon of the filling and close the poori. Join the two edges inside with wet fingers. Now close the mould and press it. Open the mould and take out the kajjikaya carefully. Do the same with the rest of the poories and heat the oil in a frying pan. Deep fry them in batches on a low flame until they turn golden brown in colour. Allow them to cool and store them in an air tight container. They will keep for 4-5 days…

Vankaya Bagara (Brinjal Bagara)

I have tried this recipe from the book ‘Kantamani Vantakalu’. It was amazing…I only replaced the poppy seeds with cashew nuts because I could not get poppy seeds...

No wonder, it was the favorite curry of Tenali Ramalinga who was a famous poet during Sri Krishna Devaraya's time…


What you need:

The first thing you need to make this curry is PATIENCE…


Small tender purple coloured brinjals-7
Chopped fresh coriander-a few
Curry leaves-a few
Tamarind pulp-2 tablespoons
Oil-4 tablespoons

For grinding:
Roasted ground nuts or peanuts-3 tablespoons
Cashew nuts-5
Coriander seeds-1 tablespoon
Grated coconut-1 tablespooncinnamon-a small piece
Cloves-4
Cardamom-2
Ginger-a small piece
Garlic cloves-3
Onions-2
Green chillies-3
Red chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon




How to make:

Grind all the above ingredients into a fine paste. Wash and make two longitudinal slits in the brinjals. Do not cut them completely. Fill them with the ground paste and heat the oil in a pan. Add the brinjals and the remaining paste. Cook them on a low flame to make sure that they do not open. Cook until the brinjals change in colour and become soft. Now add the tamarind pulp, curry leaves and 1 cup of water. Cook them for 5-6 minutes on a low flame after covering them with a lid and stir at intervals. Once the oil separates from the gravy, add the chopped coriander leaves. Stir it well and turn off the stove after the gravy gets the desired thickness. Serve it with jeera rice or plain rice or chapathis…


Note: After slitting the brinjals, check inside to make sure that they have not gone bad...

Bobbatlu (Bhakshalu) and Awards

Our blogger friend, Nithya Praveen of http://aromasfrommykitchen.blogspot.com/ has passed me these awards...Thank you Nithya:) And I am passing these awards to all my blogger friends...

What you need:

For making dough:
Maida or plain flour-2 cups
Sugar-1 teaspoon
Salt-a pinch
Turmeric powder-1/4 teaspoon
Ghee-2 tablespoons

Mix above ingredients in a big bowl and make it into a soft dough. Pour 1-2 tablespoons ghee on it and keep it aside for half an hour.

For sweet stuffing:
Gram dal or chana dal-1 cup
Grated jaggery-1/2 cup
Cardamom powder-1 teaspoon

Cook the gram dal until it becomes a bit soft and drain the water. Transfer it into a mixer jar after it cools down and add the grated jaggery and cardamom powder to it. Grind it into a paste without using any water.

How to make:

Divide the dough into lemon sized balls and pat them into circular shapes on a plastic sheet. Take a small ball of sweet stuffing and put it inside the circular patted dough. Carefully wrap the stuffing with the patted dough. Pat it again into a bigger circle using oil. Heat a pan and roast the circles on both sides using 1 tablespoon of oil. After removing them from the pan, spread them out separately (do not keep them on a pile when they are hot). Once they cool down, store them in a container. They will keep 2-3 days. Before eating add one teaspoon of melted ghee on them…

Capsicum And Tomato Chutney

What you need:

Large green Capsicum-1
Medium sized red tomatoes-2
Green chillies-4
Fresh chopped coriander
Gram dal or chana dal-1 tablespoon
Cumin seeds-1 teaspoon
Turmeric powder-a pinch
Tamarind pulp-1 teaspoon
Sugar-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons


For seasoning: 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and 1 teaspoon black gram dal (splitted urad dal).


How to make:

Wash and slice the capsicum and tomatoes into cubes. Heat 1 tablespoon of oil in a pan and add the capsicum, cut green chillies and sugar. Fry them for two minutes on a medium flame and add the cumin seeds and channa dal. Fry them for one more minute and transfer them into a bowl. Now in the same pan, add the tomato cubes and tamarind and cook it for two minutes. Allow it to cool and grind all the fried ingredients into a paste. Add fresh coriander and grind it for 1-2 seconds. Heat the remaining 1 tablespoon of oil in the pan and add the mustard seeds, cumin seeds and black gram dal and once they start spluttering, add the ground paste to it. Lower the flame and cook it for one to two minutes. Turn off the stove and serve it with dosa or hot rice.

Vegetable Cutlets

Hello all! My recipe 'Curry Leaves Chutney' has been shortlisted by Ramya of http://maneadige.blogspot.com/2009/02/chutneydip-mania-round-up.html

Please do vote for me:)





This is my submission for the event MLLA8 hosted by Susan of http://thewellseasonedcook.blogspot.com/2009/02/announcing-my-legume-love-affair-eighth.html

What you need:

Potatoes-2
Crushed paneer-1/4 cup
Fresh peas-1/4 cup
Chopped coriander-1 tablespoon
Chopped mint leaves-1 tablespoon
Shajeera-1 tesdpoon
Wheet flour or maida (all purpose flour)-1cup
Red chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon
Oil-1/2 cup


How to make:

Wash and peel the skin of the potatoes and cut them into small cubes. Add the potato cubes and fresh peas into a vessel and boil them with sufficient water until they become soft. Drain excess water from it and mash them into a paste. Now add the paneer, chilli powder, turmeric powder, shajeera, chopped mint and coriander to it and make into a tough dough. If the mixture is loose add a little bit of wheat or all purpose flour to it. Now pat them into oval shapes and coat them with flour. Heat the pan and add 1 tablespoon of oil and fry the cutlets on both sides until they turn brown in colour. Serve them hot with any sauce or chutney…

Chikkudukaya Vepudu

Indian Broad Beans Stir Fry

What you need:

Chikkudukayalu or Indian broad beans-250 grams
Curry leaves-a few
Chopped fresh coriander leaves-a few
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Sambar powder-1 tablespoon
Salt-1 tablespoon
Oil-2 tablespoons

How to make:

Wash and tear the beans into small pieces using your hands. Heat the oil in a heavy bottomed vessel or pan and add the curry leaves and beans. Fry them for two minutes on a medium flame and add ½ cup of water to it and cover it with a lid. Cook it for 3-4 minutes and open the lid. Now add the chilli powder, turmeric powder, sambar powder and salt to it and fry it for three to four minutes. Lower the flame and add the chopped coriander. Fry it for two more minutes and turn off the stove. Serve it with hot rice and rasam…

Sago Muruku (Saggubiyyam Janthikalu)

I have tried one more muruku from the book, Kantamani Vantakalu...Sago Muruku...another crispy and tasty muruku...


What you need:

Rice flour-2 cups
Finely powdered sago -1 cup
Ajwain-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-a pinch
Salt-1 teaspoon
Sesame seeds-1 tablespoon
Hot oil or ghee-2 tablespoons
Oil for deep fry

How to make:

Grind sago into a fine powder (In my mixer I couldn’t make a fine powder). Take a mixing bowl and add all the ingredients and make a dough. Heat the oil and press the muruku into the oil by using a muruku press. According to the writer, use star shaped plate which takes a longer time to fry. Fry them until they turn brown in colour on both sides. Transfer them onto a paper towel and store them in an air tight container…

Cauliflower And Egg Curry

This is one of our favorite curries. In Vijayawada, my neighbour used to make this curry. For kids who don’t like cauliflower, you can try this recipe…they will love it…


What you need:

Cauliflower florets-1 bowl
Eggs-4
Onions-2
Green chillies-3
Ginger and garlic paste-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Garam masala-1 teaspoon
Fresh coreander leaves-optional
Salt-1 tablespoon
Oil-2 tablespoons



How to make:

Wash and keep the cauliflower florets aside. Cut the onions and chillies into thin lengthwise slices. Heat the oil in a pan or vessel and add the chopped onions, green chillies and ginger garlic paste. Fry them until they become soft and add the cauliflower florets. Cook them for three minutes on a medium flame. Now break the eggs and pour the contents onto the florets. Lower the flame and leave it for two minutes. Now add the turmeric powder, chilli powder and salt and stir carefully. Cook it for 3-4 minutes after covering it with a lid. Add garam masala powder. Serve it with hot rice or poories…

Curry Leaves Chutney

Happy Valentine's Day!




Can you guess what these hearts are made of???


Karivepaku pachadi (Curry Leaves Chutney)

Curry leaves have very important place in Indian cuisine especially South Indian cousine…The leaves are highly valued as seasoning in South Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time; however, this can result in a loss of their flavour. They are also available dried, though the aroma is much inferior.
The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. Their properties include much value as an antidiabetic[2], antioxidant[3], antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. For more details, please visit the following site…
http://en.wikipedia.org/wiki/Curry_Tree




This is my submission for the event Chutney Mela hosted by Ramya of http://maneadige.blogspot.com/2009/01/inviting-entries-for-mania-event-here.html



What you need:

Fresh curry leaves-a bowlful
Red dry chillies-5
Cumin seeds-1 teaspoon
Turmeric powder-a pinch
Salt-1 tablespoon
Grated jaggery-1 tablespoon
Garlic-2 cloves
Tamarind pulp-2 tablespoons
Oil-3 tablespoons

For seasoning: 1 teaspoon mustard seeds, 4-6 fenugreek seeds, 2 cloves of garlic, 2-3 dry chilli pieces and a few curry leaves…



How to make:

Wash and dry the curry leaves for 15 minutes in front of a fan. Heat the oil in a pan and add the red chillies, cumin seeds, 2 garlic cloves and a pinch of turmeric powder. Fry them until they turn light brown in colur and transfer them into a bowl. Now add the curry leaves and fry them for 1-2 minutes on a low flame. Now turn off the stove. Transfer all the fried ingredients into a mixer jar and add the jaggery, tamarind pulp and salt. Grind them into a paste using a little water if necessary. Heat the oil in the pan and add dry chilli pieces, garlic, mustard seeds and curry leaves one by one. Fry them until they turn brown in colour and add the ground paste to it. Lower the flame and cook it until the oil separates from the chutney. Turn off the stove and store it into a dry bottle, once it cools down…It keeps for two weeks, if we take proper care, such as not using a wet spoon…It goes well with hot rice, chapathis or dosas...

Sesame Burfi

Sesame seeds are rich in manganese, copper, and calcium (90 mg per tablespoon[5] for unhulled seeds, 10 mg for hulled), and contain vitamin B1 (thiamine) and vitamin E (tocopherol).[6] They contain lignans, including unique content of sesamin, which are phytoestrogens with antioxidant and anti-cancer properties. Among edible oils from six plants, sesame oil had the highest antioxidant content[7]. Sesame seeds also contain phytosterols associated with reduced levels of blood cholesterol, but do not contain caffeine. The nutrients of sesame seeds are better absorbed if they are ground or pulverized before consumption. For more details, please visit the following site:
http://en.wikipedia.org/wiki/Sesame


What you need:

White sesame seeds-1 cup
Sugar-1 and 1/2 cups
Khoya-1/2 cup
Cardamom powder-a pinch

How to make:

Grind the sesame seeds into a powder and keep it aside. Make one string sugar syrup in a heavy bottomed vessel and add the khoya. Stir it well and add the ground sesame powder. Stir the mixture on a medium flame until it becomes thick and separates from the sides. Add the cardomam powder and mix it well. Transfer it onto a greased plate and cut it into desired shapes while it is still warm. After they cool down, store them in a container.

Note: Khoya gives a nice taste to the burfi, we won't be able to taste the rawness of the sesame seeds.

Potato Muruku

I tried this recipe for the very first time and it came out really well. I saw this recipe in a Telugu cook book-Kantamani Vantakalu written by J. Kantamani. I made some changes to the original recipe. I added sesame seeds instead of poppy seeds and added a pinch of turmeric powder.

What you need:

Rice flour-2 cups
Mashed potato-1 cup
Cumin seeds-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-a pinch
Salt-1 teaspoon
Sesame seeds-1 tablespoon
Hot oil-1 tablespoon
Oil for deep fry

How to make:

Boil and peel off the skin of the potatoes. Mash them and keep them aside. Make sure that all the skin has been removed. Take a mixing bowl and add all the ingredients and make a dough. Heat the oil and press the muruku into the oil by using a muruku press. Fry them on a medium flame until they turn brown in colour on both sides. Transfer them onto a paper towel and store them in an air tight container…

Thotakura (Amaranth Leaves Curry)

What you need:

Fresh amaranth leaves or thotakura-1 bunch
Tomato-1
Onions-2
Green chillies-3
Garlic cloves-3
Red chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons

For seasoning: Pieces of dry chilli-4, curry leaves-a few, urad dal-1 teaspoon, mustard seeds-1 teaspoon and cumin seeds-1 teaspoon.

How to make:

Wash and chop the leaves and keep them aside. Cut the onions, tomato and chillies into small slices. Heat the oil in heavy bottomed vessel and add the seasoning ingredients. Once they start to splutter, add the chopped onions and green chillies. Fry them until they become soft and add the tomato slices. Fry them on a medium flame until the tomato slices soften and add the chopped amaranthus leaves and cook for three minutes. Now add the turmeric powder, chilli powder and salt. Cook for 3-4 minutes and add the crushed garlic. Cook it until the oil comes out from the sides. Serve it with plain rice or chapathis…

Cauliflower Koorma

What you need:

Cauliflower florets-1 bowl
Cubed carrots-a few
Tomato-1
Chopped onions-2
Green chillies-4
Chopped fresh coriander leaves-a few
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Coriander seeds-1 teaspoon
Cumin seeds-1 teaspoon
Sesame seeds-1 tablespoon
Ginger-a small piece
Garlic-2 cloves
Salt-1 tablespoon
Ghee-1 tablespoon
Oil-1 tablespoon

How to make:

Wash and keep the cauliflower florets and carrot cubes aside. Grind the cut tomato, onions, green chillies, ginger, garlic, coriander seeds, cumin seeds, turmeric powder, chilli powder, salt and sesame seeds into a paste. Heat ghee and oil in a heavy bottomed vessel and fry the ground paste on a medium flame until it turns light brown in colour. Now add the cauliflower florets and carrot cubes. Add a cup of water and cook it till the gravy becomes thick. Turn off the stove and garnish it with chopped coriander leaves. Serve it with jeera rice or chapathis…

Microwave Oven Made Paneer Halwa

Happy Republic Day and Chinese New Year!

This is my submission for the event-Microwave Easy Cooking hosted by Rajeswari of http://rakskitchen.blogspot.com/2008/12/announcing-microwave-easy-cooking-event.html


What you need:

Paneer-1 cup
Grated carrtot-2 cups
Frozen peas-1 cup
Milk-1/2 cup
Sugar-2 tablespoons
Dates-2
Cardamom powder-a pinch
Ghee-2 tablespoons



How to make:

Keep the paneer in microwave oven for two minutes and soak it in cold water for two minutes. Drain the water, mash it up and keep it side. Wash the frozen peas and grind them into a coarse paste. Cut the dates into slices. Take a microwave safe bowl or cookware and add 1 tablespoon of ghee and grated carrot. Put it in the oven for two minutes and turn off the oven. Stir it well and add the peas paste and keep it in the oven for two minutes. Take it out and stir the mixture well. Add milk and sugar to it and put in the oven for another two minutes. Take it out and stir it well. Now add the remaining ghee and paneer to it and put it in the oven for two more minutes. Take it out and add the cardamom powder and mix it well. Put it in the oven for two more minutes. Turn off the oven and stir the mixture well. Transfer it into a serving plate and garnish it with slices of dates.

Tomato Pappu (Tomato Dal)

What you need:

Kandi pappu or toor dal-2 cups
Tomatoes (medium sized)-4
Green chillies-4
Fresh coriander leaves-a few
Tamarind-small berry sized
Turmeric powder-a pinch
Red chilli powder-1 teaspoon
Salt-1 tablespoon

For seasoning:


Oil-1 tablespoon, ghee-1 tablespoon, red dry chillies pieces-4, curry leaves-a few, mustard seeds-1 teaspoon, cumin seeds-1 teaspoon and urad dal-1 teaspoon.

How to make:

Wash and cut the tomatoes and green chillies into small slices. Boil the toor dal along with the tomatoes and green chillies in pressure coocker. Open the lid and add tamarind, turmeric powder, chilli powder, salt, coriander leaves and boil it for 2-3 minutes on a medium flame. Heat the oil and ghee in a pan and add the dry chillies, mustard seeds, cumin seeds, urad dal and curry leaves one by one by and fry them a little while. Now add the cooked dal to this and cook it for two minutes on a low flame. Turn off the stove and serve it with plain rice or with chapathis…

Aratikaya Bajji (Spicy Plantain Fritters)

This is my submission for the event Sunday Snacks- Hot n Spicy…hosted by http://pallavi-foodblog.blogspot.com/2008/12/event-sunday-snacks-hot-n-spicy-update.html


What you need:



Plantain-1
Gram flour or besan-2 cups
Ajwain-1 teaspoon
Chilli powder-1 teaspoon
Turmeric powder-a pinch
Salt-1 teaspoon
Hot oil-2 tablespoons
Oil for deep fry

How to make:

Peel off the banana and cut it into thin circles. Soak them in salt water for 10 minutes. Sieve the besan in a mixing bowl and add crushed ajwain, chilli powder, salt and hot oil. Mix it with sufficient water into a pancake batter consistency and leave it for 5 minutes. Heat the oil in a wok and dip the banana slices into the batter one by one and drop them into the oil carefully. Fry them until they turn golden yellow in colour. Drain them on a paper towel and serve them hot with sauce...

Bendakaya Vepudu

Lady Finger Stir Fry

What you need:

Lady fingers-15
Oil-2 tablespoons

For Powder:

Turmeric powder-1 teaspoon
Red chilli powder-1 tablespoon
Salt-1 tablespoon
Coriander seeds-1 tablespoon
Cumin seeds-1 tablespoon
Sesame seeds-1 tablespoon

How to make:

Wash and wipe the lady fingers with a dry towel. Cut them into small slices. Transfer all the above ingredients for powder into a mixer jar and make them into a powder. Heat the oil in a pan and add the lady finger slices. Fry them on a medium flame for 5-6 minutes and add the powder. Lower the flame and fry them for 3-4 minutes. Serve it with hot rice and any rasam or smabar…We had it with majjiga pulusu…

Paramannam (pongal), bure, gare, plain rice, majjiga pulusu, bendakaya vepudu and saggubiyyam (sabudana) papad...

Happy Sankranthi and Mokkajonna Burelu

Sweet Corn Fritters

This is my submission for the event-FIC January-Yellow, hosted by Sunshinemom of http://tumyumtreats.blogspot.com/2009/01/announcing-food-in-colors-january-2009.html and for the event-FF Makar Sankranthi hosted by http://indiankhanna.blogspot.com/2009/01/festive-food-makar-sankranti.html

What you need:

Corn kernels-3 cups (fresh or frozen)
Grated jaggery-3/4 cup
Cardamoms-4
Maida-1 cup (optional)
Oil-for deep fry





How to make:

Grind the corn kernels, jaggery and cardamoms into a thick batter by sprinkling some water if needed. Add maida if the batter becomes too watery. Divide the batter into lemon sized balls and pat them into small circles on a plastic cover or aluminium foil or a wet towel. Heat the oil in a wok and drop 4-5 circles into the oil. Fry them in batches on low flame until they turn golden yellow in colour. Drain them on a paper towel and store them in a container after they cool down. These burelu will keep for two days if wet hands are not used.

Banana Ice-cream Shake

Thi is my submission for the event-Cooking For Kids hosted by Sharmi of http://neivedyam.blogspot.com/2008/12/announcing-cooking-for-kids-event.html




This is one of the simplest and most delicious recipes. I ususally make this shake using bananas, milk, sugar and dry nuts like cashews or almonds. One day, I was reading a book, when my son came up to me and gave me a glass of banana shake. I drank it and was surprised…because it tasted better than the one I regularly made…I asked my son how he made it. Here is my son’s recipe…


What you need:

Ripe bananas-2
Vanila ice-cream-2 scoops
Milk-200 ml







How to make:

Blend the bananas, ice-cream and milk for 2-3 minutes in a mixer. Pour it into serving glasses and drink immediately…otherwise the banana shake will turn brownish-black in colour…