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Showing posts from August, 2014

JILLEDU KAYALU /MODAK

Ingredients:
Coconut - 1
Jaggery - 200 gms
Rice flour - 500 gms
Ghee

Method:

Sieve the flour and put it on plate. Pour hot water slowly, mix well and make soft dough.Grate the coconut and jaggery, mix in a vessel and bring to cook. Cook until jaggery melts and mixture is hard.Switch off the flame and make small balls.Grease the palms with ghee;Cover the balls with dough and steam cook in Idli cooker for 10 minutes or until done.These can be offered to God Ganesh for Vinayaka Chavathi.
జిల్లేడు కాయలు/ మోదకాలు 
కావలిసిన వస్తువులు: కొబ్బరి కాయ -1 బెల్లం - 200 గ్రా  బియ్యం పిండి - 500 గ్రా  నెయ్యి 
తయారీ : పిండి జల్లించి ప్లేటులో పోసి  వేడి నీళ్ళు జల్లుతు పిండి కలుపుకోవాలి. కొబ్బరి, బెల్లం తురుమి, రెండు కలిపి ఒక గిన్నిలో వేసి పొయ్యి మీద పెట్టి సన్నని సెగ పేద బాగా  వచ్చేదాకా త్రిప్పుతూ ఉండాలి. కిందకు దించి చిన్న చిన్న ఉండలు చేసి పెట్టుకోవాలి.  చేతికి నెయ్యి రాసుకొని బియ్యం పిండి కొద్దిగా తీసుకొని అందులో ఉండలు పెట్టి కవర్ చేసుకోవాలి. వాటిని ఆవిరి మీద ఉడికించుకోవాలి. వీటిని  వినాయకునికి నివెద్యంగ పెట్టుక…

TAFTAN

Ingredients:
Rice flour - 2 1/2 cups
Salt to taste
Sugar - 1/2 tsp
Water
Milk - 1 cup
Ghee - 3/4 cup
Yeast - 1/2 tsp
Melon seeds - 2 tsp
Coriander leaves   - 2 tsp(chopped)

Method:

Sieve flour and salt together.Make a well in the flour. Add water, sugar, milk, ghee, yeast and melon seeds.Mix gradually and knead into a soft dough.Divide into 4 equal portions and st aside for half an hour.Dust lightly and roll into 3 1/2" discs.1/4" thick. Sprinkle with coriander.Bake in a tandoor till brown.Brush with ghee and serve hot.

GODA MASALA

Ingredients:
Coriander seeds - 4 tsp
Sesame seeds - 1 1/2 tsp
Cumin seeds- 1 tsp
Asafoetida -  a pinch
Cloves - 4
Cinnamon - 2' piece
Cardamom - 1
Turmeric - 1/4 tsp
Grated nutmeg -  a pinch
Salt - 1/2 tsp
Desiccated coconut - 2 tsp

Method:

Dry roast ingredients in slow flame till the aroma comes.Cool and grind to make fine powder.This is Maharashtra special  masala used tp flavour dals, pulao and vegetable curries.

PALAKAYALU (FRIED CRISPY RICE BALLS)

Ingredients:
Rice flour - 500 gms
Sesame seeds - 100 gms
Ajwain powder - 2 tsp
Cumin seeds - 1 tsp
Butter - 50 gms
Salt and chilli powder to taste
Oil for frying

Method:

Bring water to boil; add salt, chilli powder, sesame seeds, cumin and ajwain powder.Mix rice flour with butter without lumps. stir in boiling water and mix well till done.Remove from the flame and let it cool.Make small balls and deep fry in hot oil till golden.Cool and store in airtight container.

 పాలకాయలు 

కావలిసిన వస్తువులు : బియ్యం పిండి - 500 గ్రా  నువ్వులు - 100 గ్రా  వాము పొడి - 2 tsp  జీలకర్ర - 1 tsp  వెన్న - 50 గ్రా  ఉప్పు, కారం - తగినంత  నూనె 
తయారీ: నీళ్ళు పొయ్యి మీద  మరిగించి అందులో ఉప్పు, కారం, వాము, జీలకర్ర, నువ్వులు వెయ్యాలి. బియ్యపుపిండిలో వెన్న కలిపి దానిని మరుగుతున్న నీళ్ళలో పోసి ఉండలు కట్టకుండా కలియపెడుతువుండాలి. పిండి ఉడికాక దింపి చల్లారిన తరువాత చిన్న చిన్న ఉండలు చేసుకోవాలి. నూనె కాచి  ఉండలు అందులో వేయుంచుకోవాలి. చల్లారిన తరువాత డబ్బాలో పెట్టుకోవాలి. 




CUCUMBER AND MINT RAITA

Ingredients:
Yogurt - 2 cups (lightly whisked)
Hung curd - 1 cup
Garlic paste- 1 tsp
Sugar - 1/2 tsp
Mint leaves - 1 cup (chopped)
Grated cucumber - 2 cups
Spring onions - 1 cup (chopped)
Salt and pepper to taste
Roasted cumin powder - 1/2 tsp
Mint leaves -  few springs

Method:

Whisk together the yogurt, sugar, garlic and hung curd until smooth.Add the mint, cucumber and spring onions. Mix well.Add salt and pepper.Chill and serve garnished with mint leaves and roasted cumin powder.



PAPPULO UNDRALLU

Ingredients:
Rice Flour - 500 gms
Moong dal - 100 gms
Jaggery - 250 gms
Cardamom powder - 1/2 tsp

Method:

Boil water in a vessel. Add slowly the rice flour, mix continuously without lumps.Remove from flame and let it warm.Make very small balls and keep aside.Pressure cook the dal till soft and tender. Mash the dal and keep aside.Grate the jaggery.Put one litre of water in vessel and bring to boil; when it starts boiling add rice balls and cook for few minutes.Then add grated jaggery and dissolve it, add dal gently and cook for few more minutes.Lastly add cardamom powder. Serve hot.This can be offered as naivedhyam to God Vinayaka for Vinayaka Chavithi.

  పప్పులో ఉండ్రాళ్ళు  కావలిసిన వస్తువులు: బియ్యం పిండి - 500 గ్రా  పెసర పప్పు - 100 గ్రా  బెల్లం - 250 గ్రా  ఏలకుల పొడి - 1/2 tsp 
తయారీ: కొద్దిగా నీరు గిన్నిలో పోసి వేడి చేయాలి. నీళ్ళు మరుగుతున్నప్పుడు బియ్యం పిండి కొద్దికొద్దిగా పోసి కలుపుతూ వుండాలి. బాగా కలిపి కిందికి దించి చిన్న చిన్న ఉండలు చేసి పెట్టుకోవాలి. పెసర పప్పు ప్రెషర్ కుక్కర్ లో  మెత్త…

PALA MUNJALU

Ingredients:
Milk - 250 ml
Rice flour - 500 gms
Channa dal - 250 gms
Jaggery - 250 gms
Cardamom powder -  1/4 tsp
Oil/Ghee for frying

Method:

Sieve the rice flour and put it in big vessel.Boil the milk and pour int over rice flour. Mix well and make soft and firm dough.Soak channa dal for one hour. Wash and pressure cook dal till soft and tender. Add grated jaggery and cardamom powder and cook till jaggery melts and thicken.Let it cool and make small round balls.Cover it with rice flour dough and deep fry till golden brown.These can be offered as naivedhyam for Vinayaka Chavithi, Dasara and Diwali.
 పాల ముంజలు 
కావలిసిన వస్తువులు: పాలు - 250 ml  బియ్యం పిండి - 500 గ్రా  సెనగ పప్పు - 250 గ్రా  బెల్లం - 250 గ్రా  ఏలకుల పొడి - 1/4 tsp  నూనె/ నెయ్యి 
తయారీ: బియ్యం పిండి జల్లించి వెడల్పు గిన్నిలో పెట్టుకోవాలి. పాలు మరిగించి పిండి మీద పోసి బాగా కలిపి చపాతీ పిండి లాగా చేసుకోవాలి. సెనగ పప్పు గంట నానపెట్టి ప్రెషర్ కుక్కర్ లో మెత్తగా ఉడికించాలి. పప్పు మెదిపి బెల్లం తురుము వేసి గట్టి పడేవరకు ఉడికించాలి. దించి చల…

MIXED VEGETABLE SAAGU

Ingredients:
Mixed vegetables - 3 cups
(chow chow, cabbage, beans, carrots, potato)
Shelled green peas - 250 gms
Onion - 1 (finely chopped)
Turmeric powder - 1/2 tsp
Salt to taste

For Masala paste:
Green chillies - 4-5
Roasted channa dal - 1 tbsp
Pepper corns - 1/4 tsp
Coriander powder -3 tsp
Cumin seeds - 1 tsp
Cinnamon - 1 small stick
Cloves - 2-3
Coconut - 2 tsp (grated)


For Tempering:
Ghee - 2 tbsp
Mustard seeds -1/2 tsp
Red chilli - 1
Urad dal - 1 tsp
Asafoetida  -  a pinch
Curry leaves - few

For Garnishing:
Coriander leaves -  small bunch (chopped)
Fried cashew nuts - 2 tbsp

Method:

Chop all the vegetables to 1/2" size.Grind all the masala ingredients to fine paste using little water.Heat ghee in kadhai, add all tempering ingredients and allow them to splutter.Add chopped vegetables, salt, turmeric and sufficient water. Simmer till vegetables are tender.Add the ground masala and simmer for few minutes.Garnish with coriander leaves and cashew nuts.Serve hot with puris or paranthas.


PINNIS

Ingredients:
Urad dal - 1 cup
Sugar powder - 1 1/2 cups
Mixed dry fruits - 1/2 cup
Oil or ghee for frying

Method:

Soak the dal for 5 hours. Wash and grind to make fine paste.Heat oil and make balls with ground paste and deep fry till golden brown.Break these balls and grind again.Heat 2 tbsp of oil and fry this powder. Add dry fruits and sugar.Mix well and make pinnis of round  shape.

CRISP RINGS

Ingredients:
Rice flour - 4 cups
Milk - 3 cups
Chilli powder - 1 tsp
Salt - 1 1/2 tsp
Ghee - 2 tbsp
Asafoetida - 1/2 tsp
Oil for frying

Method:

Pour the milk in big vessel and place it on fire. When the milk starts bubbling, put in the 2 tbsp of ghee.Add asafoetida, salt and chilli powder. Stir well and gradually add the rice flour, stirring it all the time. When the flour is cooked and forms into a lump, remove from fire. Cover with a lid for 5 minutes.Remove the lid and let it cool.Then take out the lump in a big plate and knead it into a smooth dough.Grease the palms, take out small portion from the dough and shape into sticks of 1/2 cm thickness and 5-6 cm length. Draw the two ends together and pinch them tightly to form into a ring. Thus make all the rings.Heat the oil and deep fry few rings at a time to golden colour. Cool and store in airtight container.

KHASTA ROTI

Ingredients:
Wheat flour - 500 gms
Salt to taste
Sugar - 2 1/2 tsp
Ajwain seeds - 1 tbsp

Method:

Sieve flour, add salt, sugar and ajwain seeds. Knead into a hard dough with water. Cover with a moist cloth and keep aside for 15 minutes.Divide the dough into equal portions. Dust and roll into 10 cm rotis. Prick with a fork evenly.Bake the rotis in an oven at 175 C for 8-10 minutes or till light brown in colour.

PRAWNS WITH TOMATO

Ingredients:
Prawns - 500 gms
Tomatoes - 1 kg
Onions - 2
Green chillies - 5
Ginger, garlic paste - 1 tbsp
Salt to taste
Red chilli powder - 3 tsp
Turmeric -  1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 3 tbsp
Coriander leaves -  1 tbsp (chopped)

Method:

Clean prawns and keep aside.Finely chop onions, green chillies and tomatoes.Heat oil in kadai, add cumin seeds and allow to splutter.Add chopped onions, green chillies and ginger paste. Fry them for few seconds then add prawns, salt and turmeric.Cook till prawns are almost done then add tomato pieces, chilli powder, little water.Close the lid and cook till the gravy is thick and done.Lastly add coriander leaves.

TOMATO SOUP WITH AVOCADO MAYONNAISE

Ingredients:
Ripe avocados - 2
Lemon juice - 15 ml
Garlic clove - 1 peeled and sliced)
Mayonnaise - 4 tbsp
Salt - 1 tsp
Condensed cream of tomato soup - 2 cans
Warm water - 600 ml
Tomatoes - 350 gms (Blanched and skinned, cut into strips)
Seasoning to taste

Method:

Make the Avocado mayonnaise first and leave side temporarily while preparing the soup.Scoop avocado flesh into food processor bowl.Add lemon juice, garlic, mayonnaise and salt. Blend until smooth. Transfer to dish.Tip both cans of soup into a 2.25 litre dish. Mix in water and tomatoes.Cover with a plate and cook 9 to 10 minutes  or until soup is hot not boiling. Stir occasionally.Adjust seasoning to taste then ladle into warm soup bowls. Add a tbsp of avocado mixture to each and serve immediately.

SUJI APPAMS

Ingredients:
Maida - 1 cup
Suji - 1/2 cup
Sugar - 1/2 cup
Milk - 1 cup
Mixed dry fruits - 2 tbsp
Ghee/Oil - 1/2 cup

Method:

Make a soft dough of maida, 1 tbsp of oil and warm water.Heat 1/2 of oil. Fry suji till it is golden brown. Dissolve sugar in 1/2 cup of water.Add this and milk to suji.Cook till it becomes one lump. Add dry fruits to it.Make small balls of maida, put some halwa in the centre. Roll out little and fry in ghee on a medium flame till it is light brown.Serve hot or cold.

RICE SCONES

Ingredients:
Rice flour - 1 cup
Maida - 1 cup
Powdered sugar - 3/4 cup
Butter - 1/4 cup
Egg - 1
Baking powder - 1/4 tsp

Method:

Mix the rice flour and maida with sugar and butter.Break egg over the mixture and beat with a fork for 5-10 minutes. The mixture should be thick but not stiff.Grease a baking dish. Spoon this mixture into the dish leaving space between the spoonfuls.Bake at 200C for 10-15 minutes till the scone are light brown in colour.Cool and store in airtight container.

BANANAS WITH WALNUTS

Ingredients:
ripe Bananas - 2 (peeled and sliced lengthwise)
Walnuts - 25 gms (roughly broken)
Butter - 15 gms
Lemon juice - 1 tsp
Sugar - 2 tsp

Method:

preheat the grill at its highest setting.Arrange the bananas in a buttered baking tin.Gently heat the butter and lemon juice in a saucepan, pour over the bananas, sprinkle with sugar.Grill until the sugar has caramelized, that is, for about 4-5 minutes.When it is done, remove and sprinkle walnuts.Serve immediately with vanilla ice cream.

BEETROOT SOUP

Ingredients:
Beetroot - 500 gms
Potato - 4
Carrots - 2
Onion - 1
Tomatoes - 200 gms
Cinnamon stick - 1
Cream
Salt and pepper to taste

Method:

Peel and chop beetroot,carrot and Potato into small pieces.Finely chop onions and tomatoes.Boil one litre water in thick bottom vessel. Add beetroot pieces and cook till half done.Add remaining vegetables, salt and pepper, cinnamon stick and boil it until vegetables are soft and tender.Add more water if necessary, mash the vegetables.Strain the soup through fine sieve.Serve hot garnished with cream.


WALNUT CREAM ROLL

Ingredients:
Egg whites - 4
salt - 1/2 tsp
Vanilla essence - 1 tsp
Sugar - 1/2 cup
Egg yolks - 4
Sifted all purpose flour - 1/4 cup
California walnuts - - 1/2 cup (chopped)
Whipping cream - 1 cup (whipped and sweetened)

Method:

Beat egg whites with salt and vanilla till soft and peaks.Gradually beat in sugar, beating till stiff peaks form.Beat yolks till thick and lemon coloured.Fold yolks into whites; carefully fold in flour and nuts.Pour batter evenly in greased pan.Bake at 375 for 12 minutes or till cake springs back when touched.Immediately loosen sides of cake and turn out onto towel sprinkled with sifted confectioners sugar.Starting at narrow end, roll cake and towel together; cool on rack.Unroll; spread with whipped cream. Reroll cake; chill.At serving time, top cake roll with whipped cream and walnut halves if desired.

VERMICELLI SOUP

Ingredients:
Vermicelli - 125 gms
Onions - 2
Tomato juice - 5 cups
Butter - 1 tbsp
Sal and pepper to taste
Coriander leaves - 1 tbsp(chopped)
Cheese -2 tbsp (grated)

Method:

Heat butter in pan, fry vermicelli till golden.Add chopped onion, one cup tomato juice, coriander leaves.Mix well and bring to boil.Add remaining juice, salt and pepper and boil it for 5  minutes.Lastly add cheese and cook another 2 minutes.Serve hot in soup bowls.

PAPAYA MILK

Ingredients:
Milk - 3 cups
Papaya - 150 gms
Sugar - 4 tsp
Cardamom powder -  a pinch (optional)

Method:

Peel and puree the papaya.Boil the milk and remove from the flame.Add sugar and papaya puree and mix well.Serve in tall glasses and sprinkle cardamom powder.Healthy drink for children.

CAULIFLOWER HALWA

Ingredients:
Cauliflower - 4 cups (chopped)
Sugar - 2 cups
Milk - 4 cups
Ghee - 1/2 cup
Cashew nuts - 20
Turmeric - 1/2 tsp

Method:

Boil cauliflower till soft and tender. Mash and sieve it.Fry cashew nuts and keep aside.Boil milk in thick bottom vessel, add sugar and dissolve it.Mix turmeric in little water, stir in milk.Cook in low flame until milk thickens then add cauliflower and mix well.Stir continuously, slowly add ghee, cook till the mixture leaves the sides.Pour this mixture in greased plate.Garnish with cashew nuts and cut into pieces.

BUTTERED VEGETABLES

Ingredients:
Potatoes - 100 gms
Carrots - 100 gms
Green peas - 100 gms
Cauliflower - 100 gms
French beans - 100 gms
Red pumpkin - 100 gms
Butter - 125 gms
Tomatoes - 500 gms (chopped)
Ginger garlic paste - 2 1/2 tbsp
Salt to taste
Chilli powder - 2 tsp
turmeric - 1/2 tsp
Cream - 5 tbsp
Kasoori methi powder- 2 tsp
Green chillies - 3 (chopped)
Coriander leaves - 1 tbsp (chopped)

Method:

Wash , peel and cut vegetables into 1 cm dices.Melt half of the butter in kadai. Add ginger garlic paste, tomatoes, salt, chilli powder and 1 1/2 cups of water.Cover and simmer till tomatoes are soft and mashed.Cool and strain the gravy through a fine sieve.Melt the remaining butter in another kadai. Saute green chillies over medium heat and add the vegetables. Stir for 4 minutes, pour the tomato gravy and simmer till the vegetables are cooked.Add cream and kasoori methi powder along with salt.Serve hot garnished with coriander leaves.


RADISH FRY

Ingredients:
Radish - 2
Onion - 1
Green chillies - 2
turmeric - 1/4 tsp
Salt to taste
Chilli powder - 1 tsp
Garam masala - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves -  few
Oil - 1 tbsp
Lemon juice - 1 tsp

Method:

Peel and grate radish.Heat oil in kadai, add cumin seeds and curry leaves. Allow them to splutter.Add chopped onion and green chillies. Saute onions until transparent.Add grated radish, salt, turmeric, chilli powder. Fry it till done.Lastly add garam masala and cook another 2 minutes.Remove from flame then add lemon juice. Mix well.

CHEESE FILLED OMELET

Ingredients:
Eggs - 8
All purpose flour - 1/4 cup
Salt  - 1 tsp
Pepper  
Water - 1/4 cup
Cheese sauce

Method:

Separate egg whites and yolks.combine egg yolks, flour, and a dash pepper; beat till very thick.beat whites till frothy; add water and salt; beat till stiff but not dry.Fold yolk mixture into whites, gently but thoroughly.Pile into 2 well greased round ovenware cake dishes.bake at 350 for 15 minutes or till done.Put omelets together, layer cake style with cheese sauce between and on top.Serve at once, cutting into pie shaped wedges with two forks.For Cheese Sauce: Ingredients: Butter - 2 tbsp All purpose flour - 2 tbsp Milk - 1 cup Salt - 1/4 tsp Cheddar cheese - 1 cup (shredded)
Method: Melt butter, blend in flour and salt. Add milk; cook and stir till thickened. Add cheese. Stir till melted.Makes 1 1/2 cups.

RAISIN STUFFED APPLES

Ingredients:
Apples - 4
Brown sugar - 1/4 cup
Seedless raisins - 1/2 cup
Butter 
Water - 1/2 cup

Method:

Core apples; pare strips from center or top of each.Mix brown sugar and raisins.Place about 2 tbsp of raisin mixture in center of each apple; dot with butter.Place apples in large saucepan; add water. Cover tightly; bring to boil.Continue boiling gently 15 minutes, or till tender.Serve warm.

PARTY CHICKEN SALAD

Ingredients:
Cooked chicken - 2 cups(coarsely diced)
Lemon juice - 2 tbsp
Salt - 1/2 tsp
Celery - 1 cup(sliced)
Seedless Grapes - 1 cup
Eggs - 2( cooked, chilled and chopped)
Mayonnaise - 1/2 cup
Almonds - 1/4 cup(blanched, halved and toasted)

Method:

Sprinkle chicken with lemon juice and salt; chill few hours.Add celery, grapes, chopped eggs, mayonnaise, and almonds; toss lightly.Season salad with salt to taste.Serve in lettuce lined bowl.

TOFU SALAD

Ingredients:
Tofu - 500 gms
Cucumber - 1/2
Tomato slices - 6
Beetroot - 1/2 (shredded)
Carrot - 1 (shredded)
Egg - 1 (boiled)
Onion - 1(cut into 4 pieces)
Lettuce leaves - 4-6
Salt and pepper to taste
Mayonnaise - 1/3 cup

Method:

Peel and cut the cucumber into two. Remove the seeds and cut into small pieces.Dice tofu into cubes.In a bowl, mix cucumber, tofu, onions, beetroot and carrot.Add mayonnaise, salt and pepper, stir well to mix every thing properly.Arrange lettuce leaves in a serving dish.Pour the mixture and serve.

KHEEMA BREAD TOAST

Ingredients:
Kheema - 250 gms
Potatoes - 5 (boiled, peeled and slightly mashed)
Ginger garlic paste - 2 tsp
Turmeric  -1/4 tsp
Salt to taste
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Coriander leaves - 1 tbsp(chopped)
Oil - 1 tbsp
Bread slices  - 24
Butter

Method:

Pressure cook kheema, ginger garlic paste, salt and turmeric with little water till cooked.Heat oil in kadai, add cooked kheema, potato, salt, chilli powder, coriander powder and garam masala.Cook it till dry then add coriander leaves. Switch off the flame and let it cool.Apply butter to one side of the bread slice, put some kheema mixture and cover it with another buttered slice.Grease the toaster with little ghee and toast the slices until crispy.Do the same with remaining slices.Serve immediately.

CRISPY MOTH BADA

Ingredients:
Sprouted moth - 250 gms
Potatoes - 3-4 (boiled, peeled and mashed)
Peanut powder - 1 tbsp
Maida - 2 tbsp
Garam masala - 1/4 tsp
Amchur - 1/4 tsp
Green chillies - 2 (chopped)
Ginger - 1 tsp(grated)
Coriander leaves - 2 tbsp (chopped)
Salt and chilli powder to taste
Oil for frying

For Garnishing:
Onions rings - few

Method:

Mix sprouted moth, mashed potato, maida, peanut flour and all other ingredients. Knead well.Divide the mixture into small portions.Shape into lemon sized balls.Deep fry in hot oil until they are golden brown.Serve hot with chutney, garnishing with onion rings.


CAULIFLOWER IN COCONUT MILK

Ingredients:
Cauliflower - 1 (medium)
Onion - 1
Coconut - 1/2
Garlic pod - 1
Green chillies - 5-6
Cumin seeds - 1/4 tsp
Cinnamon  - 1" stick
Cloves  -2
Bay leaf - 1
Salt to taste
Oil for frying
Coriander leaves - 1 tbsp(chopped)

Method:

Grind onion, garlic, cumin,green chillies and coconut to make fine pasteCut the cauliflower into florets and deep fry in hot oil. Fry few at a time till they are light golden brown. Drain off the excess oil and keep aside.Heat 2 tbsp of oil, add cinnamon, cloves and bay leaf and allow them to splutter.Add the coconut paste,salt and fry them in low flame for 2 minutes. Add one cup of water and bring it to boil.Add fried cauliflower and cook in low flame for 5 minutes till the florets are cooked and tender.Lastly garnish with coriander leaves.

APPLE AND RAISIN PUDDING

Ingredients:
Apples - 4
Raisins - 2 tbsp 
Brown sugar - 8 tbsp
Cinnamon powder - 1 tsp
Lemon juice - 1 tsp
Butter - 5 gms

Method:

Soak raisins in 4 tbsp of water for one hour. Peel and slice the apples and add to the raisins with the liquid they are soaked in.Add the sugar, cinnamon powder and lemon juice and mix.Dot with a little butter.Cover and bake in a hot oven at 450 F for 15 minutes.Serve hot.

PRAWNS WITH OKRA FRY

Ingredients:
Prawns - 500 gms
Okra - 1 kg
Onions - 2
Green chillies - 5-6
Chili powder - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Cumin seeds - 1/4 tsp
Curry leaves -  few
Oil - 100 gms
Coriander leaves - 1 tbsp (chopped)

Method:

Clean the prawns and keep aside.Finely chop okra, green chillies and onions.Heat oil in kadai, add cumin and curry leaves. Fry them.Add chopped onion, green chillies and prawn. Fry them till prawns are almost done.Add okra and salt. Fry them until okra is tender and crispy then add chilli powder.Mix well and cook in low flame for 5 minutes.Lastly garnish with coriander leaves.

PANCHKADA

Ingredients:
Roasted channa dal - 1 cup
Jaggery - 1 cup
Coconut - 1
Ghee - 1 tbsp
Sesame seeds - 1 tbsp
Cardamom powder - 1/4 tsp
Cashew nuts - 1 tbsp (chopped)
Almonds - 1 tbsp (chopped)

Method:

Grind channa dal coarsely not too fine powder and keep aside.Dry roast sesame seeds and grate coconut.Add water to grated jaggery and bring it to boil. Make a thick syrup of ball consistency. Remove from flame and add all other ingredients immediately.Mix well and serve warm or cold.

FRIED TOMATO RINGS

Ingredients:
Tomatoes - 2 - 3
Corn flour - 3 tbsp
Flour - 1 tbsp
Pepper  powder - 1 tsp
Oregano -  a pinch
Salt to taste
Oil for frying

Method:

Cut the tomatoes into rings and discard the juice and the seeds.Mix corn flour, flour with the oregano, salt and pepper. Add sufficient water to make thick batter.Heat oil in a pan and dip the tomato rings in the batter and fry till light brown. Serve hot as side dish.

RAISIN ALMOND FRUIT CAKE

Ingredients:
 All purpose flour -  1 3/4 cups
Baking powder - 1 tbsp
Raisins - 3/4 cup
Walnuts - 1 cup (chopped)
Slivered almonds - 1 cup
Vegetable shortening - 1 cup
Brown sugar - 1/2 cup
Granulated sugar - 1/2 cup
Eggs - 4
Candied Mixed fruit - 1/2 cup(chopped)
Tia Maria - 1/4 cup
Ginger powder  -  a pinch
Salt -  a pinch

Method:

Preheat oven to 325 F. Butter 8" square cake pan.Sift flour, baking powder, salt and ginger into bowl.Place raisins, walnuts and almonds in another bowl; add 1/3 of flour mixture. Toss and set aside.Place shortening, brown and granulated sugar in bowl containing just flour. Incorporate well with pastry blender.Add eggs and blend well with wooden spoon.Incorporate raisin/flour mixture along with candied fruit; mix very well with wooden spoon.Pour in Tia maria and blend well. Pour batter into prepared cake pan and bake one hour or until toothpick inserted comes out clean.Cool cake in pan before unmoulding onto wire rack.Serve with tea, coffee, as a snack.

CHESTNUT PARFAIT

Ingredients:
Sugar - 1/3 cup
Egg yolks - 4
Rum - 2 tbsp
Hot milk - 1 cup
Candied fruit - 1/4 cup
Canned pureed chestnuts - 1 cup
Whipped cream - 2 cups

Method:

Place sugar, egg yolks and rum in bowl. Mix together with electric beater until fluffy about 2 minutes.Pour in hot milk and whisk well. Cook cream in double boiler until it coats the back of a spoon.Whisk constantly.Stir in candied fruit.Choose tall dessert glasses and spoon layer of pureed chestnuts in the bottom. Follow with layer of custard cream and repeat until ingredients are used.Top parfaits with whipped cream.

SAMBA RICE

Ingredients:
Rice - 250 gms
Pepper powder - 2 tsp
Cumin powder  - 2 tsp
Dried ginger  powder - 2 tsp
Salt  - 2 tsp
Oil - 1 tbsp
Ghee - 2 tbsp
Mustard seeds - 1/4 tsp
Curry leaves -  few

Method:

Cook rice with enough water and keep aside.Put cumin, pepper, salt and dry ginger powder on top of it.Heat oil and ghee, add mustard and curry leaves. Allow them to splutter, then pour over the cumin- pepper powder. The powder will be scalded by the hot oil.Mix well with the rice, using a flat spoon.

GREEN LEAFY VEGETABLES WITH PEANUTS

Ingredients:
Spinach - 2 bunches
Amaranth leaves - 2 bunches
Chukka kura (Green Sorrel) - 2 bunches
Peanuts - 2 tbsp
Channa dal - 2 tbsp
Milk - 1 cup
Green chillies - 6
Grated coconut - 1/4 cup
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp

For Talimpu:
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few

Method:

Wash and finely chop spinach, amaranth and Green sorrel.Soak peanuts and channa dal for 30 minutes.Put chopped vegetables, green chillies, peanuts, channa dal and milk in vessel. Add little water and cook until leaves are soft and nuts are tender. Slightly mash the leaves but keep the nuts intact.Add grated coconut, salt, turmeric and chilli powder. Cook another 5-7 minutes or till the curry is little thick.Heat oil in pan, add all talimpu ingredients, allow the mustard crackles. Pour this over curry.Serve with rice.

SEMOLINA KANJI

Ingredients:
Semolina - 75 gms
Sugar to taste
Milk - 500 ml
Cardamom powder -  a pinch
Ghee - 2 tsp

Method:

Fry semolina in 2 tsp of ghee, to a reddish brown colour. Add 3 cups of water and bring to boil, stirring all the while.When it is cooked well and soft, add sugar and milk to taste.Add cardamom powder and serve.

BITTER GOURD WITH MUTTON

Ingredients:
Mutton  - 500 gms
Onions - 2 - 3 
 Ginger and garlic paste - 1 tbsp
Green chillies - 3-4
Tomatoes - 3
Bitter gourd - 250 gms
Coriander powder - 1 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Cardamom - 2
Cloves - 4
Salt to taste
Oil
Coriander leaves -  small bunch

Method:

Scrap bitter gourds and cut them into round slices. Sprinkle salt and leave aside for 4 hours.Squeeze out the excess water and wash them again and squeeze it to dry.Heat oil and fry them in low flame till they are brown.Heat oil in kadai, add cloves, cardamom, fry for few seconds.Add chopped onion, green chillies and ginger garlic paste. Fry them till onions are brown.Add mutton pieces, salt, turmeric, chilli powder, coriander powder. Fry them for 2-3 minutes then add sufficient water and close the lid.Cook in low flame till pieces are tender then add bitter gourd pieces, garam masala.Cook in low flame for another 10 minutes.Lastly garnish with coriander leaves.

JHAL MURI

Ingredients:
Muri/Puffed rice - 200 gms
Cucumber - 1 medium
Boiled potatoes - 2
Onions - 2
Green chilli - 1
Small tomato - 1
Rock salt to taste
Mustard oil - 5 tsp
Chole - 1 cup
Channa chur - 1 cup
Groundnuts - 1/2 cup (roasted)
Coconut scrapings - few
Papris - few (broken)
Sev - 1 cup
Ginger - a little

Method:

Finely chop cucumber, onion, tomato, green chilli and ginger and cube boiled potatoes.Put the muri into a big bowl. Put all the other ingredients as well as chopped vegetables. Mix well.Serve with bhujias (alu chop or beguni)To make beguni:  Cut brinjals into thin slices and dip in besan batter mixed with salt, chilli powder and deep fry.To make Alu chop: Rounded balls of spiced mashed potato dipped in the same batter and deep fried.



PAKAM GARELU

Ingredients:
Urad dal - 250 gms
Salt -  a pinch
Jaggery - 150 gms
Oil for frying

Method:

Soak urad dal  for 2 hours. Wash and drain the water completely. Grind the dal with salt to make thick paste. Don't use water while grinding.Make a thick syrup by boiling jaggery with little water. Keep aside.Make round vada's and deep fry in hot oil. Fry them till golden then soak in jaggery syrup for 5 minutes.Remove and serve.


పాకం గారెలు 

కావలిసిన వస్తువులు:
మినప -పప్పు  250 gms
 ఉప్పు -  చిటెకెడు
బెల్లం - 150 gms
నూనె

తయారీ:

మినప పప్పు 2 గంటలు నానపెట్టి, కడిగి, నీరు వంచి మెత్తగా ఉప్పు కలిపి రుబ్బుకోవాలి. నీరు వాడకూడదు. బెల్లం తురుమి 1/2 గ్లాస్ నీరు కలిపి పొయ్యి మీద పెట్టి తీగ పాకం పట్టాలి . పిండిని కొద్దికొద్దిగా తీసుకొని గారెలు వలె తట్టి కాగుతున్న నూనెలో వేసి దోరగా వేయుంచుకోవాలి. వాటిని పాకంలో 5 ని లు వుంచి తీసి వడ్డించుకోవాలి




RICE LADDU

Ingredients:
Rice - 2 cups
Milk - 1/2 cup
Ghee - 1 tbsp
Cardamom powder - 1/2 tsp
Khoya - 50 gms
Desiccated coconut powder - 1/2 cup
Almonds - few
Cashew nuts - few
Sugar powder - 1 1/2 cup

Method:

Roast the rice and grind it into flour in mixie.Heat ghee in kadai, Add rice flour, fry it on very low flame.Add sugar, khoya, milk and cardamom powder, cook it for 5-7 minutes.Remove and let it warm. Make laddu's and roll them in coconut powder and decorate them with almonds and cashew nuts.


TOMATO AND CUCUMBER JUICE

Ingredients:
Tomato juice - 600 ml
Cucumber - 100 gms (peeled and grated)
Sugar - 1 tsp
Lime juice - 1 tsp
White pepper -1/2 tsp 
Salt to taste
Cold water - 100 ml

For Garnishing:
Cucumber slices - 4

Method:

Blend all the ingredients together. Strain and chill for 30 minutes.Serve in glasses with slices of cucumber on the edge.

CORN IN COCONUT MILK

Ingredients:
Maize bhuttas - 2
Coconut milk - 1 cup
Green chillies - 4
Salt to taste
Mustard seeds - 1/2 tsp
Curry leaves -  few
Oil - 3 tbsp

Method:

Remove the leaves and boil the bhuttas(with the cob) in boiling salted water for about 3-4 minutes.Remove from the water and cool. Cut the corn cob into 2 pieces each.Heat oil in a pan, add mustard seeds, curry leaves and green chillies. Allow the mustard crackle then lower the flame pour in the coconut milk.  Add about 2 cups of water.Bring to boil and add salt and boiled bhutas.Cook in low flame for 5-7 minutes or till water absorbs.Serve hot with steamed rice.

BREAD VADA

Ingredients:
Bread powder - 2 cups
Rice flour - 1 cup
Curd - 1 cup
Baking soda -  a pinch
Green chillies - 10
Carrot - 200 gs
Onions - 2
Salt to taste
Coriander leaves - 1 tbsp
Mint leaves - 1 tbsp 
Oil for frying

Method:

Peel and grate carrots. Finely chop onions and green chillies.Mix all the ingredients together to make a dough, add little water if necessary. Keep aside for 15 minutes.Heat oil, make round vadas with your fingers, drop them in hot oil. Fry till golden brown.Serve hot with chutney.
 బ్రెడ్ వడ 
కావలిసిన వస్తువులు: బ్రెడ్ పొడి - 2 cups  బియ్యపు పిండి - 1 cup  పెరుగు - 1 cup  సోడా ఉప్పు -  కొద్దిగా  పచ్చి మిర్చి - 10 కేరట్ - 200 గ్రా  ఉల్లి పాయలు - 2 ఉప్పు సరిపడా  కొత్తిమీర - 1 tbsp   పుదీన  - 1 tbsp   నూనె 
తయారీ: కేరట్ చెక్కు తీసి తురిమి పక్కన పెట్టుకోవాలి. ఉల్లిపాయలు, మిర్చి సన్నగా తరిగి పెట్టుకోవాలి. ఫైన చెప్పిన వస్తువులు అన్ని కలిపి కొద్దిగా నీరు కూడా కలిపి పిండి ముద్దా చేసుకోవాలి. నూనె వేడి చేసి, పిండి కొద్దిగా తీసుకొని చేతితో వడ లాగా వత్తుకొని వేడి నూనేలోకి వదలాలి. ఎర్రగా  వేగాక తీసి మిగిలి…