COCONUT CHUTNEY AND HAPPY ANDHRA FORMATION DAY

NOVEMBER 1st ANDHRA PRADESH FORMATION DAY ఆంధ్ర రాష్ట్ర అవతరణ దినోస్త్సవ శుభాకాంక్షలు Grated coconut (fresh) -- 11/2 cup
Green challis --- 10 no.(or according to your taste)
Tamarind paste – 1/2 te sp
Urad dal --- 1 tea sp
Cumin seeds --- 1 tea sp
Oil – 1 tea sp
Salt to taste
Garlic --- 4 cloves
Onion --- 1 small chopped
For seasoning:--
Oil 1/2 teasp
Mustard seeds --- 1/2 tea sp
A few curry leaves
METHOD:----
Heat oil in a pan add urad dal, cumin seeds,green challis and fry till dal turns to brown, remove from fire and let it cool
Then add grated coconut, tamarind paste, salt to taste and grind in to a paste
At the end add garlic and chopped onion and run for 2 sec.
Now remove from blender ,Heat oil add mustard seeds and curry leaves let them popup then add this to coconut chutney mix once and serve
This chutney will give a better taste in the next day
Can serve this with idlis, dosas, hot plain rice and a good combo with rice rava upma
Another combo for this is rice or rice rava upma and majjigacharu (pachamorkuzambu, majjigehuli,or butter milk rasam) with this coconut chutney.
I hope you all like my choice.
You can add a little water when grinding the chutney (not more little bit like 1 tab sp water)

CARROT IDLI

Idli rice – 2 cups
Raw rice – 1 cup
Urad dal --- 1/4 cup
Grated carrot --- 1 cup
Salt to taste
Soak rice and dal separately for 3-4 hours then grind dal in to a very smooth paste this should be like if you drop a little dal batter in a small bowl of water batter should dissolve in the water with out stirring
Now grind rice in to a coarse paste now add grated carrot and run for 2 min. remove and mix with dal paste mix well add salt and mix well again this makes your batter frothy and leave for over night to fermentation .
Next day morning grease idli plates and pour carrot idli batter as normal idlis and steam cook for 6-8 min. or till done.
1 thing I want to share with you all is I add 1/2 cup carrot while grinding and rest of 1/2 cup I add grated so that you can get carrot pieces when you are eating
And I served with curry leaves powder(curivepaku karam) and coconut chutney also
And also a very good combo with red onion chutney
Enjoy healthy carrot idlies

CASHEW AND MILK BURFI A VERY HAPPY BHAI DOOJ FOR EVERY SISTER AND BROTHER

Cashewnuts 600gms
Milkpowder 300gms
Sugar 3oogms
Water 1 cup
Cardamom powder 1 tea sp
Clean and grind cashewnuts coarsely.
Mix water and sugar in a heavy bottomed pan, boil till it gets 2 string consistancy.
Add milk powder and cardomom powder to the cashew nut paste and mix well
Now add this mixture to sugar syrup and mix well this consistancy should be like
cream and cook till it leave the sides of the pan
Switch off the heat and pour directly in to a greased plate. Allow to stay for 5 minutes to settle and cool.
Now cut into diamond shape bits.
For a change you can divide the mixture in to two portions and add any food color to one portion and mix nicely with a spoon then spread it in to a greased plate and cut it in to diamond shape bits
Here cashew and milk burfi is redy to serve.

On Deepavali day I made this rangoli in the entrance of my house with rangoli colours

One more rangoli this also with rangoli colours and shells

Here I decorate diyas with pebbels

Diya and ganesha with flower pettels

HAPPY DEPAVALI WITH COCO CHOCO LADDU

A VERY HAPPY DIPAVALI TO EVERY ONE

1 tin condensed milk
1cup desiccated coconut(dry)
1 tab sp cocoa powder
1/2 cup milk powder
2 tab sp ghee
Cardamom powder or vanilla essence a few drops(if you like)

cashew nuts chopped very finely-1/2 cup(can use coarsely powder also)
Heat ghee in a heavy bottomed pan and fry coconut powder till nice smell comes out.
Then add milk powder, cocoa powder, condensed milk and mix well and cook till it become like a ball. It will take 5-6 min in medium flame
Remove from fire and let it cool then make round small balls like laddu.
spread chopped or coarsely powdered cashew nuts in aplate and roll the laddus on it.
Here 1 more thing I want to share with you all I Didn't use sugar in this recipe because condensed milk have enough sweetness so I remove sugar from the recipe if you feel you want more sweet can add sugar how much you want
Finish!!!! Coco choco laddu is ready

COCONUT AND APPLE BURFI

Milk powder -- 1 cup Desiccated coconut( dry) --- 1 1/2 cup

sugar --- 2 cup s

grated Apple -- 1 cup

ghee --- 1 tab sp

cardomom powder --- 1 tea sp

Water --- 1 cup

Badam and cashew nuts grind in to coarse powder is ---1 cup

METHOD :---

Heat ghee in a deep frying pan add coconut and Apple and fry till nice aroma comes out mix milk powder, cardomom powder and leave a side.

Prepare sugar syrup 1 string syrup, dissalving sugar in water.

Grease a plate and spread badam and cashew nuts powder.

Now stir the coconut mixture in the sugar syrup and stir till it leaves the sides of the pan

Now pour the mixture in to the plate and spread the mixture evenly and allow it to cool

Now cut the burfi in to pieces in to desired shape Turn them over so that nuts covered part appears on the top

And here is the coconut and Apple burfi is resdy

DIYA DECORATIONS

In this diya I used terrakoth diya witch i made at home with store brought terrakota clay.Take clay and mash it with lightly greased hands(can use cold cream for greas your hands) mash well and take a bowl any what we use in the kitchen and grease it with oil or cold cram and keep a butter paper sheet, make a thick roti with clay and place it onthe sheet and press lightly and leave for some time

preeheat the oven at 180c. for 10 min. keep some stones(pebbels) on clay raw diya like how we bake pie crust and bake it for 15- 20 min switch off the oven add remove and cool it

after cooling the diya aply some water on it and let it dry(this will help diya hold strong and it won't break and it don't take more color when we are painting diya)

now paint with your fav colour and decorate with glitter glue ans kundan or as you like are you can use mirrors also for this (where istick kundan you can replace there with mirror)

and under the diya again I used art.flower petels you can use fresh flowers are can draw a rongoli also that i will post in my next post.

Ihope you all like them.

Comming up atta diyas for Dhanteras.

DIWALI DIYA DECORATIONS

In this post i want to share some of my ideas to decorate diyas for DIWALI.Since Dipavali is a lights festival in every hindu house we light so many diyas in the Diwali day evening ,so i thought we can make those diyas little more beautiful and here is my ideas--------- In this diya Idraw with gliter glue and spread some golden beads in the midle and under the diya bangles witch Iam not useing stick them with white glue and let them dry and keep the diya on the bangles i won't get fresh flowers so i used art.flower petels I made them with crape paper
Here what iam giving is only some my ideas you can change them according to your creativety. You can use fresh flowers more pebbels rangoli colours and many more

I used Glitter glue to draw design in side the diya

apply white glue and stick any clour beads and leave for dry 5-6 hours place a candel or a small diya in the middle

insted of shell's can use any thing like pebbels or fresh flowers.

I will share some more my ideas in my next post

Ihope you all like them

Enjoy the lights festival

BESAN BURFI & HAPPY DIWALI TO EVERY ONE

In some regions in India to day is the first day of the DIWALI (DIPAVALI). To day is VASU BARAS in some regions people celebrates Diwali as a harvest festival,so Diwali marks the end of the harvest season in most of India. Farmers are thankful for the plentiful bounty of the year gone by, and pray for a good harvest for the year to come.

And to day the first day of the Diwali farmers worship cow and calf. And to day the first day of the Diwali farmers worship cow and calf. They call this day as Vasu Baras, VASU means cow, BARAS means 12th day of the month that is Krishna Paksha dwadasi ashviyuja maasam(ashvin). On this day cow and calf is worshipped, in Hinduism, hindus believe that cow is symbol of god. On this festival day celebrate with this BESAN BURFI

BESAN BURFI ----

INGREDIENTS :--- Besan (chick pea flour) --- 1 cup
Milk powder -- 1 cup
Sugar --- 11/2 cup
Ghee – 1 cup
Cardamom powder – 1/2 tea sp
Heat 1/2 cup ghee in a pan add Besan and fry till raw smell disappers
Add milk powder to the above mix stir once
In the same time make sugar syrup thread consistency (like if you drop 1/2 tea sp syrup into a bowl of water that should become like a ball) add cardamom powder.
Then add besan mix to the sugar syrup stirring continuously
In the same time heat remaining 1/2 cup ghee in a other pan. When the ghee starts smoking add this hot ghee to besan mixture. This gives acrumbly texture to burfi
Stir till it does not stick to the vessel (it will take 5 min.)
Turn off the flame
Pour this mixture in to a greased plate leave for 2 sec. then cut in to pieces.
BESAN BURFI is ready
If you like can add desiccated coconut to this with besan and milk powder.
To make the sugar syrup take sugar in apan  add 1/2 cup water dilute the sugar and cook till you get one string.

Priya of Priya's Easy N Tasty Recipes has passed to me this wonderfull 'Hardworking Food Blogger award. Thanks a ton priya for passing it to me .I would like to pass this now to my food blogger friend.who is visiting my blog every day and spend there time to leave such a lovely comments, and encouraging me alot . thanks a lot friends .

SWEET GARELU (SWEET VADA, SWEET LANTIL DUMPLINGS)

I’m not sure if many of you have heard of sweet flavored ‘vada or garelu Sometimes, during festivals or special occasions, when garelu are prepared, if there is any left over urad dal batter or garelu batter, sweet flavored vadas are prepared and usually served as a sweet item I can eat them at any time of the day.
No onions or green chillis go into this vada batter - just whole urad dal soaked in water, drained, ground to a fine paste with salt, beaten till fluffy and white, shaped into vadas, deep-fried till crisp and golden brown and dropped immediately in warm Sugar syrup till they absorb the syrup.
And at the end we can get fiuffy and sweet garelu (vada)
Ingredients:---

Urad dal --- 1 cup

Salt to taste

Sugar -- 1 cup

Water --- 1/2 cup

cardomom powder --- 1 tea sp

METHOD :---

1. Soak whole black gram dal in water for 2 hours.

2. Strain the water, and grind the dal to a paste sprinkling little water and salt grind till fluffy.

3. Heat water, add the sugar and let it melt and form a syrup which is sticky to touch,Add cardamom powder. While the sugar is forming in to a syrup, deep fry the vadas.

4. Heat oil in adeep frying pan

5. Wet your hands with water, take a lemon-sized ball of batter and flatten it into a gare on a greased sheet or banana leaf. Make a hole in the centre of the gare so that it cooks evenly all over.

6. Slowly drop the gare into the hot oil carefully and fry it on both sides on medium heat to a golden brown color. Deep fry 4-5 vadas per batch depending on the size of the vessel.

7. Immediately dip these fried vadas into the sugar syrup. Let them sit in this syrup till the next batch of vadas are deep-fried. Remove them onto a serving plate and drop the next batch of vadas into the syrup.

8. Drizzle some left over syrup over vadas before serving and serve hot while the crust is still crisp.

Enjoy this sweet garelu on your festival day

Here i used sugar for syrup some people will use jaggery insted of sugar for this

This is my one more entry for Festive Food event-- diwali celebration at http://indiankhanna.blogspot.com/2008/10/festive-food-diwali-celebration.html hosted by Priti

GONGURA PACHADI (GONGURA WITH GREEN CHILLIS)

Film pic source from wikipedia






Gongura is one of the most popular leaf vegetable in Andhra Pradesh. I think each and every home in Andhra Pradesh will have this one at least weekly twice.
Now let us know about GONGURA Gongura pachadi is having an important place in Andhra Pradesh cuisine along with aavakaaya pachadi . While it has many culinary uses, like Gongura pappu, Gongura pulusu, gongura mutton, Gongura royyalu (prawns) and many more, the most popular is the pickled version. Apart from the curries there are many varieties of pickles made with gongura such as, Pulihara Gongura (Gongura and Tamarind) and udakabetina gongura pachadi (gongura with green challis)
Guntur in Andhra Predesh produces the best quality Gongura. Farmers pick Gongura early in the mornings so that the moisture is retained for the longest possible time.
In the Telangana region of Andhra Pradesh, it is known as Puntikura. In
Telangana region they like to have this chuttney with jonna roti Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition.
Before we move to the recipe I want to share some memories of mine here they are
I love this movie “Mayabazar" whose plot revolves around the wedding of Sasirekha(Lord Balarama’s daughter) and Abhimanyu(Arjuna’s son) of the epic Mahabharata. It was released in 1957 and is still considered one of the greatest Telugu movies for its sheer technique, screenplay and spectacular star cast with stellar performances by Savitri and SV Ranga Rao I must have seen this movie at least more then 100 times.
In this move there was a song vivaaha bhojanambu Ican see that song even every day there was a seen after this song
Scene: Wedding cermony of Lakshmana Kumara (Dhuryodhana’s son) and Sasirekha(duplicate Sasirekha; Ghatothkacha, son of Bhima dons Sasirekha’s avatar).
Characters: Two characters from the groom’s side that give hard time the characters (ok we call them s&s) to the (fake)bride’s side wedding organizers(for lack of a better word).
The bride’s side wedding organizers prepare an exotic array of delicacies for the wedding feast. They bring the s&s to the altar where the delicacies are kept to go over the menu. S&S are extremely displeased that the array is lacking “the” most important dish; the boon from Shakambari devi to the humans, the quintessential Gongura. They storm out of the kitchen.
He he hee any way this move is a fiction but I love the move a lot and Iam going to watch it again now ha hammm
Ok here is the recipe for Gongura pachadi(udakabettina gongura pachadi)
And this is very easy to make, no oil also
Gongura -- 1 big bundle
Green challis --- 10 -15
Salt to taste
Onion –1 big chopped
METHOD:-----
Clean and wash the gongura leaves and green challis and take them in to a pan add salt and let them cook till gongura become soft and all the moisture disappears
Then grind in to a paste and add chopped onion mix well
Serve with hot rice or with curd rice
This will stay for a week in the fridge
Don't add tamarind to this it will remove the gongura taste
I like to have this one with hot rice and a raw green chili by side oooh


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ARITIKAYA UPMA KURA (BOILD BANANA CURRY)

Raw Banana --- 2 no.
onion -- 1 chopped
Green chillis -- 3 chopped
curry leaves a few
Ginger --- 1 inch piece chopped
oil - 2 tea sp
Urad dal --- 1 tea sp
mustard seeds --- 1/2 tea sp
Cumin seeds -- 1 tea sp
Chana dal -- 1 tea sp
Lemon juice -- 1 tab sp
salt to taste
METHOD :---
Cook Banana with skin in boiling water till soft remove from boiling water and let it cool
Now remove the skin and mash the banana and leave a side
Heat oil in a pan add mustard seeds and let them popup then add chana dal, uard dal, fry till golden color then add cumin seeds and curry leaves
Add chopped onion, green chillies fry till onion become transparent now add mashed banana, turmeric powder, salt to taste stir once and add lemon juice and switch off the heat.
Serve hot with rice and sambar
This curry taste and aroma will be like upma and also we gave a seasoning like upma so we call this curry Aritikaya upma kura in some places people call this as Aritikaya pittu
Lakshmi of Taste of Mysore passed the beautiful butterfly award to me thanks a lot Lakshmi for the beautiful award and I am going to share this with Sita of http://andhraflavors.blogspot.com/ thanks a lot friends

TOKKUDU LADDU (BANDAR LADDU)

Tokkudu laddu or Bandar laddu

is a traditional sweet from Bandar or Machilipatnam in krishna district near Vijayawada in Andhra pradesh.
This Andhra special delicacy is originaly from Andhra but now a day s we can get this sweet all over Andhra pradesh.Now you can make this sweet easily at home also. I hope you all enjoy this one

Besan (chick pea flour) --- 1 cup
Jaggery -- -- 1 cup grated
Oil for frying (mix 2 tab sp ghee to this oil that will give nice aroma to ladoos)water – 1/4 cup for syrup
Cashew nuts – 15 broken in to small pieces and fry in little ghee till golden color and leave a side
Cardamom powder – 1 tea sp
Milk or water -- 1/4 cup(as required)

METHOD:---
1. Make a dough with besan and little water this dough should be like chaklee (muruku) dough

2.Heat oil in a deep frying pan

3. arrange muruku disk(round medium holes) in muruku maker

4 fill muruku maker with the prepared besan dough and press in to hot oil and fry till golden color(take care that they don't turn in to brown they should be in golden color only) (don't worry about shape)

5. Remove from oil and leave a side

6 Now heat grated jaggery and water to make syrup like 3 thread consistency then add fried murukus to the jaggery syrup and mix well and leave a side to cool. (take a little water in a bowl and drop few drops jaggery syrup in the water and roll with fingers that should form like a small ball)

7 .After murukus become cool break them in to small pieces with hands.and grind them in to a fine powder in a mixe (this will take 15—20 min. leave few min gap in between and run the mixe)
8.Remove the powder and sieve trough a strainer to get a smooth powder then only you get soft laddus like from sweet shop s.

9.Now add cardamom powder fried cashew nuts mix well and sprinkle little milk and make laddus.

The original way of making this laddu we use only ghee for frying murukus and we use rolu(oral kallu, or tiragali—chakki)for making murukus powder
And we use only milk for making laddu

BREAD HALVA

From to day Iam going to post every day 1 sweet dish because deepavali is comming up soI hope my sweets recipes will help you all, to make your festival more sweet.enjoy friends. Bread -- 6 slices
Milk -- 1/2 cup
Ghee or butter --- 2 tab sp
sugar -- 2 tab sp
Cashew nuts -- 10 broken
Cardomom powder --- 1 teasp
Aply ghee or butter to the bread slice and tost them in toster or in the grill till golden brown color
In the origenal recipe we deep fry the bread slices in ghee or oil and ghee mix that will be very rich and high col. so I don't want to do that i adopted this way
Now cut bread slice in small peaces and soak them in milk for few min.
Make sugar syrup with sugar and a little water (just add sugar and 1 tab sp water and bring to a boil)
Then add bread slice to the syrup and mix well ,Now add 1/2 tea sp ghee and mix once and let it cook for few min. stir in between.
Now fry cashew nuts in the remaining ghee and add this to dread mixture add cardomom powder mix well and remove from heat
SERVE HOT (this will be taste good when it is hot)
one more thing i want to share with you all that is you can add kova(mava) to this halva when we are adding cashews
you can use condenced milk insted of normal milk this will give a rich taste to halva
And bread should be 1 day old
You can increase the quantity according to your requirement

SABUDANA KHICHDI

Sabudana Khichdi ---- Saggubiyam Upma I was inspired by Purva to prepare this one but Idon't know how the texture so Idid'nt make it from long time. Few days back i was there in my friends place she made this for me so that time Icame to know the texture and I made it and trust me very easy to make and very tastey.I made some changes from purva s recipe Ihope you all enjoy my version

Sabudana --- 1 cup soaked in water for over night
Onion – chopped 1no
Green chilies – 2-3 (according to your taste)
Peanuts --- 1tab sp (roasted and ground in to a coarse powder
Coriander &cumin powder --- 1 tea sp (freshly ground will give a better taste)
Oil ----2 tea sp
Cumin seeds – 1/2 tea sp
Curry leaves ---- a few
Salt to taste
Chopped coriander leaves --- 1 tab sp
Grated coconut --- 1 tea sp
1. wash sabudana and soak for over night next morning drain all water and leave for 1-2 hours, this will help to remove excess water and they won t stick.
2. once sabudana drained completely(make sure that sabudana is completely drained other wise khichdi will be soggy)
3. now heat oil in a fry pan add cumin seeds and curry leaves let them pop up now add chopped onion, green challis and fry till onion become soft (like how we do for upma)
4. now add sabudana and cover for 2 min. then open and add salt stir once and let it cook till sabudana changes the color and it become soft
5. add coriander & cumin powder and peanut powder,grated coconut, chopped coriander leaves mix well and remove from heat and serve hot
This taste better when it is hot
If you like you can add very finely chopped potato to this with onions and fry for 2 min then add sabudana

MUSHROOM MIXED RICE

This mushroom rice is a very good choice for lunch box

Mushroom – 250 gms cut in to 4pieces
Onion – 1 big cut in to big pieces
Tomato --- 1 big chopped
Capsicum – 1 big cut in to big chunks
Salt to taste
Oil --- 1 tab sp
Cumin seeds -- 1tea sp
Ginger chopped – 1 tea sp
Red chili powder – 1 tea sp
Turmeric powder – 1/ tea sp
Kitchen king masala or garam masala – 1 tea sp
Basmati rice – 11/2 cup
METHOD :---
Cook rice and spread in a plate to cool it
Heat oil in a pan add cumin seeds, chopped ginger and fry for few sec.
Now add onion pieces and fry till soft then add chopped tomato and fry till tomato become soft
Now add red chili powder, turmeric powde,mix well and add mushroom pieces and stir for few min then add capsicum pieces mix well and let them cook till done (it will take 5-6 min.)
Add garam masala salt to taste and cooked rice and mix well together to combine
Serve with any salad and any raita

INSTANT BONDA WITH PAN CAKE MIX

Bisquick pan cake mix --1cup
Dosa batter --- 1/2 cup(insted of dosa batter you can use sour curd 1/2,no need to add any water)
green chillies -- 2-3 chopped(according to your taste)
cumin seeds -- 1 tea sp
salt to taste
oil for frying
coconut pieces chopped --1 tab sp
METHOD:-
Mix all above ingredients in a mixing bowl and leave for few sec.
Heat oil in a deep frying pan(keep it in a medium heat)
Drop the mixture in to the hot oil like Bonda or pakodi s
and fry till golden brown colour
Remove from oil and serve with coconut chutney or any other chutney

BEERAKAYA PESARAPAPPU TIYYA KOORA

Beerakaya --- turai -- peerkangai -- heerekai

Beerakaya pesarapappu koora ooh this one is also from my mom s recipes and one of my fav. this dal taste little sweet so I call this dal tiyyapappu(sweetdal) I hope you people enjoy this one

(Ridge gourd) Beerakaya – 2no
Onion – 1no cut in to big chunks
Green challis – 2-3 slit
Moong dal – 1cup (yellow dal, split green gram,pesarapappu)
Ghee – 1 tea sp
Oil – 1 tab sp
Mustard seeds – 1/2 tea sp
Cumin seeds – 1 tea sp
Urad dal – 1tea sp
Asafetida – 1/2 tea sp
A few curry leaves

salt to taste
Method :-
Heat ghee in a pan add dal and fry till golden color then add 2 cups of water and let it cook till done.
Now add ridge gourd, onion, green chili s and let it cook till vegetable become soft add salt and mix well.
Now heat oil in a pan add mustard seeds, uraddal, cumin seeds, let them popup then add asafetida and curry leaves and add this to dal and ridge gourd mixture mix well and remove from fire.
Serve hot with rice and little ghee and any dry side dish
We have this with gutthivankaya kora

SOYA DOSA

I have seen this recipe in a Telugu TV show and tried it believe me this soya dosas are realy so so soft then normal dosa.Idid'nt find any taste different ,but i coul'nt make crisp dosas only soft dosas we can make i think and here is the recipe.......

INGREDIENTS:-----
Rice -- 2 cups
Urad dal --- 1 cup
Soya bean --- 1 cup
Fenugreek seeds --- 1 tea sp
Salt to taste
Oil for making dosa s
METHOD:----
1. soak rice, dal and soya beans with fenugreek seeds in enough water for 8 hours.
2. After 8 hours gring in to a smooth paste with enough water(it will take nearly 1 cup water).
3. Take this out in to a bid bowl and cover woth a lid and leave it in a warm place to ferment for over night( in a cold weather it will take more time my be 24 hours also some times let it ferment fully and make dosas. Then only you will get soft and yummy dosas).
4.When the batter is ready to make dosas check the consistency This should be in a normal dosa consistency only not too thin not too thick and add salt to taste and mix well.
5.Heat a skillet or a dosa tava(non sitck pan will give a good results) . Sprinkle some oil on it and pour a ladle full batter and spred it in to a circle.
6. Sprinkle some (1/2 tea sp)oil on the sides cover with a plate or lid and cook till light golden color.
7. Then flip the other side and cook for a few min. remove.
Serve hot with coconut chutney and pappula podi(idli podi) or any chutney you like.

GUTTHI VANKAYA KOORA (STUFF BRINJALS ANDHRA STYLE)

A typical Andhra dish For koora podi (curry powder):--
Channa dal--slit chickpea-- 1 cup
Urad dal --- black gram --- 1/2 cup
Dhaniya -- coriander seeds -- 1/2 cup
Jeera -- - cumin seeds -- - 3/4 cup
salt to taste
Red chilli powder --- 1 tab sp
Garlic cloves --- 6--8
Heat a fry pan and dry roast all above ingredients one by one and grind in to a coarse powder at last add salt,red chilli powder,garlic and run for 1 sec remove and store in a bottle this will stay for 1 month
For stuff brinjal:--
Small Brinjals -- 7
Koora podi (curry powder) --- 1 cup
onion --1no. grated
If you like sour taste add 1 tab sp tamarind juice
Mix grated onion,tamarind juice,koora podi in a bowl
Wash and dry brinjals with a kitchen towle and slit in to 4 and stuff with masala and press tightly (this will help to hold brinjal and masala togather and masala won't come out)
Heat 1 tab sp oil in a fry pan and set brinjals and cover with a lid and cook till soft in a very low flame
Serve hot with rice and any dal or sambar
This will be a good combo with Beerakaya pesarapappu koora(comming up)(this is my choice)

And you can use this powder as side for dosa and idli I hope you all enjoy this
This is my entry for SWC-ANDHRA- PRADESH hosted by Hari Priya Reddy at http://indianhut.blogspot.com/2008/10/announcing-swc-andhra-pradesh.html

BEERAKAYA PACHADI (RIDGE GOURD DIPING)

BEERAKAYA -- TURAI-- PEERKANGAI-- HEEREKAI--RIDGE GOURD

2 Ridge gourd's (beerakaya) - Peel the outer ridges, wash and cut into big chunks (leave skin only peal the hard part) ,

1 medium sized tomato - cut into big chunks

10 green chili s - each cut into two or three pieces (according to your taste)

3 garlic cloves - peeled and halved

½ tablespoon of freshly squeezed tamarind juice

¼ tea sp salt or to taste 1 tea sp—black gram (split)
1tea sp---coriander seeds
1 tea sp---- cumin seeds

2 tea sp --- oil

METHOD :---

Heat a pan and fry black gram,coriander seeds,cumin seeds one by one reamove and leave a side

Heat oil in a pan add green chillis,ridge gourd, and tomato and fry till vegetables become soft add salt and stir once

Now first grind blackgram,coriander,cumin in to a powder then add cooked vegetables and tamarind juice griend in to a coarse paste at last add garlic and run for 1 sec.

Remove in to a bowl and serve with hot rice and a little ghee or with dosa,idli

you can use this as a spread on toast or a dipping for chips

HAPPY VIJAYADASEMI
( DASERA)

KHEER (RICE PUDDING)

Kheer or rice pudding, the queen of creams is an Indian dish this creamy rice pudding is made in every indian home both on festivals and ordinary days. This durga pooja day I made this sweet dish for naivedyam for Durga maa Ihope you all enjoy my version of making KHEER

100g -- rice 1 tin -- sweetened condensed milk or milkmaid 1 litre --milk Chopped nuts and cardamom powder for decoration

few strings-- safforan

1. Wash rice and pressure cook in milk for 10 minutes (or cook on slow fire, till rice is soft).

2. Add condensed milk and cook for another 5 to 7 minutes, stirring continuously, until the kheer reaches a desired consistency. Remove from fire.

3. Serve garnished with nuts and cardamom powder.

4. If kheer is served chilled, keep it a little sweeter because cold kheer tastes less sweet then hot

SEMIYA KESARI (VERMICILLI SWEET)

HAPPY DURGA ASTAMI

2 cups of Vermicilli
1 cup sugar
1/4 cup ghee
1/4 cup chopped cashews
3 tsp raisins
a pinch of kesari powder (orange color)
2 elaichi powdered (cardamom powder)
1 cup water

1/2 cup milk

a few strings of saffron
Fry the cashews and raising in a tsp of ghee until golden brown
In the same pan fry the vermicilli in another tsp of ghee until golden brown.set aside.
In a pan add water and milk mixturer and bring it to a boil, a pinch of kesari powder to it.Then add the vermicelli to the boiling water and milk cook till the water is absorbed.
Now add the sugar and mix well for 10 mins.
Finally add the remaining ghee, cashews and raisins and mix well.Adjust the amount of sugar, and ghee as per your taste.

GULAB JAMOON

11/2 cup--milk powder 1/2 cup--pan cake mix 1/2 cup --milk11/2tebsp-veg fat[dalda]oil for frying 2 cups --sugar for sugar syrup 1 cup water for syrup 1 --teasp – cardamom powder.
A little rose essenc e
A few strings saffron

in a bowl add milk powder, pan cake mix, veg fat, mix well and add milk and make a dough, first this dough will be little sticky after 6-8 min. you can make ball s
.after 6-8min. Knead the dough well and make walnut size round/oval size balls,
Heat oil+ ghee and remove from stove, and add 5-6 balls (batch wise)
And keep again on heat, fry on low heat till golden brown.
Allow them to cook very slowly , otherwise the inner side will not be cooked!!
Transfer them into warm sugar syrup, and soak them for15—20 min.
Syrup:-Mix sugar and cup water, add saffron and cardamom.
Dissolve the sugar and boil for 2-3 min. (syrup should be thinner than one string consistency),add rose essence ,and keep warm aside.
very smooth and tastey jamoon are ready to serve.this dough will makes 20 jamoons.
Serve chilled or warm with ice cream or as it is