VANKAYA, DOSAKAYA PACHADI (EGGPLANT AND CUCUMBER CHUTNEY)

Vankaya (eggplant) - 1 medium or long violet variety 250 gms
Dosakaya (lemon cucumber or Andhra yellow cucumber or cucumber what we use for sambar) --- 1 cup cut in to 1/2 inch pieces
Green chilies – 6-8 or according to your taste
Tomato – 1 medium
Coriander seeds --- 1 tab sp
Cumin seeds – 1 tea sp
Urad dal – 1 tab sp
Tamarind --- 1 inch pieces 2no.
Salt to taste
Oil – 1 tab sp
METHOD:---
Heat a fry pan and dry roast coriander seeds, urad dal, cumin seeds, fry till light brown color remove from heat and let it cool.
Cut eggplant and green chilies, tomato in to small pieces and peel the skin of cucumber and chop it in to small pieces keep cucumber pieces in a cup and leave a side.
Now heat oil in the same pan and add chopped eggplant and green chili and tomato pieces add salt to taste cover and cook till vegetables become soft(no need to add any water) stir in between.
Add tamarind pieces stir once and remove from heat and let cool.
First grind coriander, cumin seeds and urad dale in to a coarse powder then add cooked vegetables with tamarind and grind in to a smooth paste.
At the end add chopped cucumber pieces and run the blender or mixe for 1 sec. and your eggplant and cucumber chutney is ready
Don’t run the blender too long after adding the cucumber pieces, cucumber pieces should be like that only then only you can get crunchy cucumber pieces when you eat the chutney (I hope you understand this point)
This chutney is a great choice for hot rice and a drop of ghee on it and even with dosa and idli also yes with pongali too yummmmmmm

PALAKURA TALIMPU (SPINACH STIR FRY)

Palakura (spinach)--3 bundles or frozen1 pack.
Onion ---1 big finely chopped
Green chilies --- 3 chopped
Oil --- 1 tab sp
Mustard seeds – 1/2 tea sp
Urad dal – 1 tea sp
Chana dal - 1 tea sp
Cumin seeds --- 1/2 tea sp
A few curry leaves
Garlic cloves -- 2 crushed and finely chopped
Turmeric – 1/2 tea sp
Salt to taste
METHOD:---
Wash spinach for 3-4 times in running water make sure there is no sand or mud in that.
Now chop spinach very fine.
Heat oil in a pan add mustard seeds and let them popup then add urad dal, chanadal, chopped garlic and cumin seeds, curry leaves let them fry for awhile.
Now add finely chopped onion and green chilies and fry till onion become soft then add chopped spinach, salt to taste, turmeric powder and stir fry for 6- 8 min.
Spinach leaves have a lot of water content so when you cook the leaves they leave lot of water so you have to cook this spinach leaves till that water evaporates and fry in a high flame. And stir continue sly for 6-8 mi.
Remove from heat and serve hot with roti or rice..

UGADI SPECIAL BOBBATLU

BOBBATU --- HOLIGE--- OBBATU or Poli is on of the most favorite and importent sweet for south indians.we make these sweet for UGADI festival the Telugu New Year and here i am with my recipe................. INGREDIENTS FOR DOUGH:-------
All purpose flour (Maida) ------ 3 cups
Salt ----- 1/4 tea sp
Oil ---- 1/4 cup
Ghee --- 1 tab sp

METHOD: ----
In a mixing bowl add Allpurpose flour,salt mix well, now slowly add oil and ghee and rub well
Now add enough water to make a soft and sticky dough, knead well for a 5 min. then leave this a side for 2-3 hours(this is very importent for this dough you have to knead the dough very well and leave it for 2-3 hours this makes the dough soft and bobbatu will be very soft if you don't do this you may get hard bobbatu)

INGREDIENTS FOR FILLING:-----

Split chick peas (bengal gram, chanadal,pachi senagapappu, kadala paruppu) ---1-1/2 cups

Toor dal (kandi pappu, tovaram paruppu) ---- 1 cup

Jaggary ---- 3 cups

Cardamom powder ---- 1 tea sp

If you like you can add1/2 cup grated coconut to this

Oil and gheefor frying (1/2 and 1/2)

METHOD:----

Soak both dals for 1/2 hour then start cooking in a sauce pan and cook till dal became soft and well cooked.

In the same time grate jaggary take it in to a pan add 1 tab sp water and cook till one boil switch off the flame and let it cool and strain it in to the dal.

Now again start cooking the dal and jaggery mixture, take a aloo masher or a spoon(pappu guthi). and mash the dal well when it is cooking only.

and cook till dal and jaggery mixture become like a ball and the dal should be completely mashed,Now add cardamom powder(here if you want to add grated coconut then fry grated coconut it leaves its aroma then add it to the dal and jaggery mixture and mix well.)

now remove from the heat and leave a side to cool.

after dal and jaggay mixture became cool divide in to equal ball s.

Heat a fry pan or tawa and aply some oil or ghee keep the heat in low flame.

For making these Bobbatlu banana leaf is the best choice i think the will give a great aroma to the Bobbatu so....

Take a banana leaf or a plastic sheet and aply some oil on it

(what ever you like).

Now take a small portion of the dough and spread it on the banana leaf in to a circle and place the dal and jaggery ball in the middle of the dough circle.

And cover it with the dough from all sides.

Remove the extra dough from the top.

Aply little oil to your fingers and start pressing the ball in to a circle .

Slowly spread it out If your dough is well soked and dal mixture is well mashed and soft not too dry then you can spread it out easyly.Spread with your fingers only.

Once you finished spreading the Bobbatu. then lift the banana leaf with bobbatu and place it on the hot tawa up side down means banana leaf should be on the top and bobbatu is on the tawa and just lift and remove the bananaleaf from the bobbatu(you can use the same leaf for the next one.)

sprinkle oil around the sides and cook both sides till nice golden color.

Remove from the tawa and let it cool before storing.

Traditionaly we use only ghee for Bobbatlu,but here i used oil and ghee 1/2 and 1/2 for frying the Bobbatlu.

I made this Bobbatlu for UGADI lunch with Mamidi kaya pulihora, Ugadi pachadi and Aratikaya bajjilu,white rice and sambar

For dal and jaggery filling you can cook it in a pressure cooker.

cook dal in a pressure cooker till soft and remove the extra water (This water you can use for rasam) and grind dal in to a smooth paste and add jaggery and cook till it became like a ball and then cool it and make balls.

MAL - PUA

INGREDIENTS:---

Weat flour (atta) ------ 2 cups

Full cream milk --- 500 ml

Fresh curd (yogurt) ----- 4 tab sp

Sugar ---- 2 cups

Oil for frying

Cardamom powder --- 1 /2 tea sp

Badam and cashew sliced.

METHOD:-----

In a sauce pan add sugar and one cup water and bring to a boil and make 1 string consistency syrup and add 1/2 cardamom powder to it and mix well and leave a side.

Boil milk in a pan on a low flame till it turns in to thick like condensed milk, remove from the heat and let to cool

Now mix wheat flour, curd, rabri(condensed milk),remaining cardamom powder and make thick pouring consistency( like pancake batter or dosa batter). and leave it for 1 hour

Now heat oil in a fry pan (if you like you can use ghee for this or you can use 1/2 and 1/2)

Pour table spoon full batter in to the oil and shallow fry both sides till nice golden color.

Remove from the oil and place them on a absorbent paper to drain extra oil.

Now dip them in the sugar syrupfor 5 sec. and remove

Arrange these Mal pua s in a plater and top with badam and cashew slices

If you like you can pour some rabri(condensed milk )on top of them.

And also avery good combo. with kheer

enjoy hot Mal pua s

CHEESE AND HERB BREAD

INGREDIENTS:---
Butter ---- 2 tab sp
Milk ---- 1 cup
Wheat flour ---- 1-1/2 cup
Allpurpose flour --- 1 - 1/2 cup
Salt to taste (means almost 2 tea sp)
Easy blend dry yeast ---- 1 pak (that is 10 g)
Mature cheddar cheese ---- 1 cup grated
Dry herbs ---- 1 tab sp
Jalapeno pepper ---- 1 no. finely chopped
METHOD:----
In a bowl add grated cheese,finely chopped jalapeno,dry herbs mix well and leave a side.
Now melt the butter and add milk to butter and bring to a boil and let it cool till hand - hot
Shift the both flours in to a mixing bowl and add salt and yeast and mix well to combine.
Now make well in the center and add the milk mixture and mix in to a soft dough.

Knead the dough on alightly floured surface for 10 minutes, then pat it flat and sprinkle with the cheese mixture and gather up the dough and knead the dough again to distribute the cheese mixture evenly.

Lightly grease a loaf tin, make the dough in to a loaf shape and place in the tin.

Cover loosely and place in a warm place for 1 hour or till it doubled in size.

Preheat the oven at 200 c for 15 min and bake the cheeseand herb bread for 15 min. then low the heat to 190 c and bake for 20 -30 minutes. mine is finished in 25 min. that is depends on your oven.

Cool on a wire rack

Slice and enjoy with hot coffee.

Onion omelette is the best combo for this in break fast.

SOYA WHEAT IDLI

When first i tried soya dosa with rice that time i have this idea in my mind, from that time i wanted to try these helthy idlis . yeh idli s are my all time fav. food i can eat idli in any form if it is a rava idli or normal idli and it is for lunch, dinner or any time ha ha haa.... ok enough about me comming to the recipe.
First i tried with broken wheat as it is means i did'nt fry them and did'nt grind them so that time they are little hard did'nt cook properly. So i want to try one more time and this time i fried broken wheat lightly and grind in to a fine rava and yes yahoooooo i got soft idli s.My hubby says that he did'nt make any difference in between urad dal and soya beans.Last week i made wheat idli with urad dal but idid'nt make much difference between them.
any way this is a very helthy break fast i think and a very good choice for diabetic people, make a chutney with vegetables like tomato, brinjal or ginger chutney or sambar with lots of vegetables, because there is no rice in this and rich in fiber and i added fenugreak seeds also sooooo can i think like that?
And i am dedicating this recipe to my dear Dad and my sister and this is for you both nanna and radha.
Read a very good Information about Diabetes at Srivalli s What is Diabetes at her Spice your life!

Dry soya beans ---- 1 cup
Broken wheat ----- 2 1/2 cups
Fenugreak seeds ---- 1 tea sp
Salt to taste

METHOD:----
Soak fenugreak seeds in water.
Soak soya beans in water for over night next day wash and remove the skin by scrubing the beans with your hands, they came out very easyly.(If you don't want to remove the skin then just leave it only thing is it will take little more time to grind
Dry roast broken wheat in a pan till nice aroma comes out then grind in to a fine rava in a dry blender or mixee that we use for masalas.
Now add 2 cups of water to wheat rava mix well and keep a side.
Now griend soya beans, fenugreak seeds in a wet griender or in a mixee in to a very smooth batter,this will take 15 - 20 min.
If you are useing a mixee or blender griend soya beans in to asmooth paste ,Remove from the blender and beat well with a egg beater or with a wire whisk to produce air in the batter it helps to ferment the batter well.
Now add salt to taste and soked wheat rava mix well with a spoon if need add some water at this time.(this batter should be like normal idli batter so make that thick ness.)
Cover and leave the batter for fermentation for over night in a warm place.
Next morning make idli s
Grease idli plates and pour the batter and steam them in a idli cooker or a pressur cooker with out whistle for 10 min.
Serve hot these soya wheat idli with any spicy and tangy chutney like ginger chutney or brinjal chutney or with sambar that is your choice .
Enjoy your break fast.

BROKEN WHEAT VEGETABLE PULAO

Broken wheat --- 1 cup(laavu godhumarava)
Onion ---- 1 small sliced
Green chilies ---- 2 cut in to small pieces
Carrot and beans --- 1/2 cup cut in to small pieces
Green peas --- 1 tab sp
Ginger --- 1 tea sp chopped
Garlic ---- 1 tea sp chopped
Oil --- 1 tab sp (you can use ghee also)(I used oilive oil)
Cloves --- 2no.
Cinamon --- 1 inch piece broken
Cardamom --- 2 no.
Cumin seeds --- 1/2 tea sp
Salt to taste

METHOD:-----
1. Heat oil on a pressure cooker add cloves,cinamon, cardamom and cumin seeds and let them popup then, add onion slices and green chili pieces and fry till onion become soft.
2. Then add vegetable pieces and green peas stir for 2 min. then add chopped ginger and garlic and stir for 5 min.
3. Now add broken weat and salt to taste mix well and stir for a min.
4. Now add 3 cups of water mix well and cover with lid and cook till 2 whistles.
Remove from heat and let it cool down, then open mix well and serve.
Serve with onion or cucumber raita
You can cook this in open pan also but it will take more time.
You can add broken cashew nuts and raisins when you add onion at that time this will give more rich taste.
Boondhi raita also a good combo for this
enjoy your meal.
This is my entry for SINGLE SERVING RECIPE EVENT at Sahaja s Spicy rasam

CUCUMBER AND MINT COOLER

Cucumber --- 1 no. cut in to small pieces
Mint --- 10 leaves
lemon juice ---- 2 tab sp
honey --- 1 tab sp or sugar --- 1 tabsp(according to your taste)
water ----- 1 cup
Sparkling water ---- 1 bottle (or you can use soda)
apinch of salt
Pepper powder ---- 1/4 tea sp
Crushed ice ----- 2 tab sp or more if you like
METHOD:----
Add cucumber pieces, mint leaves.lemon juice,honey,salt and pepper powder and add 1 cup water and blend till smooth.
I you want you can strain the juice and pour these juice in to 2 glasses and pour the sparkling water till 3/4 of the glass add crushed ice
Serve chill.
This is my entry for AFAM - CUCUMBER event hosted by Neha event started by
Maheswari

DONDAKAYA PACHADI

Dondakayalu(Tindora, kunduru, ivy gourd, kovakkai, tondekkayi) ----- 250 gms
coriander seeds ----- 1 tab sp
cumin seeds --- 2 tea sp
Urad dal --- 1 tea sp
Green chilies ---- 6 no.(if you like more spice can add 10 green chilies)
Tamarind ---- 1 inch pieces --2no.
Salt to taste
Oil --- 1 tab sp

wash and clean ivy gourd and cut them into small pieces.

Heat oil in a pan add coriander seeds and urad dal and fry for 3 min and then add green chilies and cumin seeds and fry till light brown color, remove and keep a side.

Now add ivy gourd pieces to the same oil and fry till cooked and light brown color add salt to taste and tamarind pieces cover with alid and switch off the heat and leave for 5 min.

then griend ivy gourd pieces and coriander and chilies mixture in to a coarse paste

Serve with dosa, idli or with hot rice with a drop of ghee

BOTTLE GOURD MANCHURIAN (SORAKAYA MANCHURIAN)

FOR BOTTLE GOURD BALLS:---
Bottle gourd ---- 1 cup grated
Carrot ----- 1/4 cup grated
ginger ---- 1 tea sp chopped
Garlic ---- 1 tea sp chopped
Green chili es --- 1 tea sp chopped
Salt to taste
green onion --- 1 tab sp finrly chopped
Corn starch ---- 3 tab sp
Oil for deep frying
METHOD:---
1. Grate bottle gourd and squeeze and remove little water and mix all other ingredents and make small balls(dont add any water vegetables leave there juices while mixing that moisture is enough to make balls)
2. Heat oil in a deep frying pan and deep fry this bottle gourd ball s in hot oil till golden color remove from oil and keep a side.
FOR MANCHURIAN SAUCE:-----
Green onion ---- 1 cup finely chopped
Ginger ---- 1 tea sp finely chopped
Garlic ---- 1 tea sp finely chopped
Green chillies --- 2-3 slit
Tomato sauce --- 1 tab sp
Soya sauce ---- 1tab sp
Chilli sauce --- 1 tab sp
corn starch --- 1 tab sp
MSG ---- 1/4 tea sp (optional)
Oil ---- 1 tea sp
METHOD:----
1. Heat oil in a pan add chopped white part of the green onion and fry for a sec. then add chopped ginger and garlic and fry for few min.
2. then add soya sauce, tomato sauce, chilli sauce,green chilies and stir for a sec .
3. Then add salt to taste and bottle gourd balls mix well and addMSG and cover and remove from the heat.
4. If you want gravy then just before adding theMSG, disolve 1 tab sp corn starch in 1/2 cup water and add this to the manchurian mix well and bring to a boil and then add MSG and cover and sweatch off the flame.
SERVE HOT WITH VEGETABLE FRIED RICE.

ALOO BONDA

Potatoes ---- 2 or 3 (boild, peeled and mashed)
Onion ---- 1 medium finely chopped
Green chilies ---- 2 finely chopped
Ginger and garlic ---- 1/2 tea sp finely chopped (you can use paste also)
Salt to taste
Coriander leaves --- 1 tab sp choped
Oil ---- 1 tab sp
Red chilli powder --- 1/2 tea sp
Lemon juice --- 2 tab sp
Mustard seeds --- 1/2 tea sp
cumin seeds --- 1 tea sp
turmeric powder --- 1/2 tea sp
METHOD FOR POTATO CURRY:----
1. Heat oil in a pan add mustard seeds and let them popup then add cumin seeds and fry them till red color and then add chopped onion and green chilies and fry till onion become soft.
2. Now add ginger garlic chopped and fry for a sec. then add turmeric powder,mashed potatoes,redchili powder,chopped coriander leaves,stir for 2 min then add lemon juice and salt to taste mix well and remove from heat.
3. let it cool, then make small balls out of this curry and keep a side.

FOR BONDA BATTER:---

Chick pea flour(Besan, senaga pindi) ---- 1 1/2 cup

Red chili pwder --- 1/2 tea sp

Salt to taste

ajwain --- 1/2 tea sp

Baking powder --- 1/4 tea sp

Oil for frying

1. In a bowl add all these ingredients and add water to make a thick batter like fitters batter(bajji batter)

2. Heat oil in a deep frying pan . When oil is hot, dip potato balls in chick pea flour batter and carefully drop them in to the hot oil (if you are not able to drop them with your hand use a spoon to drop just dip the balls in batter and lift with a spoon and drop in to oil)

3. Turn it every 3-4 min on a medium heat and fry till nice golden color and remove from oil.

Serve with green or tamarind chutney.

PEPPER POWDER AND PEPPER RICE

Black pepper corns ---- 2 tab sp

Coriander seeds ---- 1 tea sp

cumin seeds ----- 1 tab sp

Curry leaves ---- 10 - 12 leaves

Salt 1 tea sp

Dry roast pepper, coriander seeds,cumin seeds till little warm .

Wash and dry curry leaves make sure there is no water on the leaves and add them to roasted spices then add salt and grind in to a powder.

Sotre this powder in a clean small bottle.

Make little amount and make weekly once .

This improves your digestion.

mix this powder with rice and have it before your meal for this we say modati mudda in telugu that means first rice ball before meal. just 1 lemon size rice ball mix wih this black pepper powder that helps you in In digestion, heart disease and many liver problems

FOR BLACK PEPPER RICE:----

Cooked rice ---- 1 cup

Oil or ghee --- 1 tea sp

mustard seeds ---- 1/4 tea sp

nuvvulu (Till, sesame seeds) --- 1/4 teasp

Salt to taste

Lemon juice ---- 1 tea sp

Pepper powder ---- 1 1/2 tea sp

Heat oil in a pan add mustard seeds let them popup then add sesame seeds than add rice and switch off the heat and add salt to taste and lemon juice, and pepper powder mix well.

Serve with any salad and curd.

This spice pepper powder and rice is on the way to Think spice - Think peppers guest hosted by Divya of Dilse event started by Sunita

HOW TO MAKE A TOMATO ROSE

This post is specialy for some people who asked me to post how to make a tomato rose specialy like my friends lubna, Food Fanatic and pooja this is for you friends. 1. Pick the right tomato for a layge tomato rose like that should be not only ripe but also hard,large and round and nice red in color.
2. to peel the tomato use a very sharp knife.

3. Now start peeling the tomato hold tomato in one hand top of the tomato should be in your plam.

4. Peel the skin of the tomato in to a spiral from the base of the tomato to the top.

5. The peel should come off in to one strip that is 1/2 inch to 1 inch wide.

6. Once you peel the tomato you have to cut the top in to a slice to use like a base for the rose (don't cut the flesh just slice the skin only.)

7. Now lay out the peel on a flat surface like cutting board.

8. Now start rolling the tomato peel, begin from where we started peeling the tomato that is top of the tomato, and roll the strip like a scroll, keep it tight.

9. Once you finish rolling set the rolled portion on the end pert that we peel a slice from the top of the tomato , place the roll on the circle end.

10. When you finish the roll it will expand and look like a rose.

11. now pick the rose up by the base in order to move it and place some mint leaves under the tomato rose for rose leaves .

THAT S IT.

NO EGGS VEGE FRENCH TOAST

Bread ----- 4 slices
Chick pea flour(besan, senagapindi) ----- 1 tab sp
Ginger garlic paste ---- 1/2 tea sp
Finely chopped green chillies ---- 1 tea sp
finely chopped onion ----- 1 tab sp
Finely chopped fresh coriander ---- 1 tab sp
Salt to taste
Butter or oil for frying
METHOD:----
In bowl add chick pea flour,gingergarlic paste chopped onion,chopped green chillies, chopped fresh coriander, salt to taste and add little water and make a paste like bajji paste (fitters batter).
Take bread slices and cut the sides and cut them in to triangles and aply chick pea batter both sides and fry with little butter or oil on a dosa tawa or skillet.
Fry till light golden color both sides
Serve with tomato sauce and a cup of hot coffee
enjoy your break fast
This is my entry for RECIPES FOR THE REST OF US this month is PICNIC recipes hosted by Trupti of RECIPE CENTER event started by Ramki of One page cookbooks

CLICK -- WOOD

This is my click for Jai Bee of Jugalbandi for this month click event
CLICK - WOOD

BEERAKAYA TOMATO KURA (BEERAKAYA BAJJI)(RIDGE GOURD IN TOMATO GRAVY)

Beerakaya tomato kura or Beerakaya pulusu kura or beera kaya bajji (turai and tomater ki sabji). Ridge gourd ----- 4 no.
Tomato ----- 5-6 medium
Onion ----- 1 medium
Green chilies --- 4
Garlic ---- 5 cloves crushed
Oil ---- 1 tab sp
Mustard seeds --- 1/2 tea sp
Urad dal ---- 1 tea sp
Dry red chilies --- 2 broken
Cumin seeds ---- 1/2 tea sp
A few curry leaves
Salt to taste
Turmeric powder --- 1/2 tea sp
Red chili powder --- 1 tea sp
Tamarind ---- 2 inch piece
METHOD:----
Peel the outer hard skin of ridge gourd and chop them in to small pieces. Peel the skin of the onion and chop in to small pieces.
Wash and chop tomato in to very small pieces and cut green chili each 2 pieces. and take all these vegetables in to a sauce pan add salt, Turmeric powder, redchilli poweder, tamarind piece and cook till vegetables are nicely cooked and make sure there is no water left in the vegetables(because ridge gourd and tomato have lot of water content ). Cook in a low flame it will take 20 - 25 min.
So this gravy should look like a chutney, then remove from the heat and mash lightly with potato masher to combine the flavor s.
Now heat oil in a pan and add mustard seeds let them popup then add crushed garlic, urad dal let them fry till light red color then add dry red chilies,cumin seeds,and curry leaves and fry for a sec. then add this to ridge gourd and tomato mixture mix well.
Serve hot with rice and potato curry with coconut masala or with roti
enjoy your meal.
This is my entry for FALL IN LOVE WITH FOOD event at SANGHI'S FOOD DELIGHTS This month -- TOMATO

BEETROOT PARATHA

Wheat flour ---- 2 cups
Beetroot ---- cooked and greated --- 1/2 cup
Salt to taste
Ajwain --- 1/4 tea sp
Fennel seeds --- 1/2 tea sp
Red chilli powder --- 1/2 tea sp
Butter or ghee ---- 1 tab sp
oil for frying

Method :----

Dry roast fennel and ajwain seeds till nice aroma comes out and crush them.

Take wheat flour and add salt to taste, red chilli powder, ajwain and fennel powder,ghee and add enough water to make a soft dough.

This dough should be like our normal paratha dough

Make small balls out of this dough and press then in to circles and fry then on a hot skillet(tawa) and fry with 1/2 tea sp oil both side into a nice color

serve hot with any curry

I enjoyed this with drumstick and tomato curry, tomato and cucumber salad, fried green chilli.

This is for my dear friend priya for her first event FIC - PINK /ROSE is started by my one more friend SUNSHINEMOM

MEETHA CHAWAL(SWEET RICE)

I think this is my MAGNIFICENT CLICK for Gayathri of Just urs

Basmati rice ---- 1 cup
Water ---- 4 cups
Almonds ---- 1/2 cup cut in to thin slices
Raisins --- 1/2 cup
cashew ---- 1/4 cup broken
Cardamoms --- 6 no.
sugar ---- 3/4 cup
ghee --- 4-5 tab sp
Milk --- 1/2 cup
Yellow food color ---- 1/4 tea sp
saffron --- a pinch
1. Soak almonds in hot water for 10- 20 min. remove the skin and cut in to thin slices.
2. Wash and soak rice for 15- 20 min add 2 cardamom s , food color and cook in ahigh flame.
3. When rice is half cooked turn the heat off and drain the water and keep the rice a side.
4. Now heat ghee in a sauce pan add remaining cardamoms,cashew let them fry till light brown color then add raisins and then add sugar mix once and add 1/2 cup milk and cook till sugar dissolves.
5. then now add almond slices and half cooked rice and saffron mix once and cover with a tight lid or a foil and cook in a very low flame for 10 min.
(If you have a dought that your rice will burn under then place a tawa(skillet )on flame and then keep the sauce pan on it and then cook in alow flame for 10 min.)
6. serve hot or at room temperature.
I enjoyed this rice with some fresh apple and orange pieces.
This is my entry for FESTIVE FOOD EVENT - HOLI at PURVAS DAAWAT hosted by my dear friend Purva.

MUNAKKAYA TOMATO KURA (DRUMSTICK IN TOMATO GRAVY)

Munakkaya(Drumstick) --- 2 no. cut in to 2 inch pieces

Onion ---- 2 medium finely chopped

Tomato --- 5no. medium finely chopped

Oil ----- 1 tab sp

Mustard seeds ---- 1/2 tea sp

Cumin seeds --- 1 tea sp

Urad dal ----- 1 tea sp

Dry red chilli --- 1 no. broken

Afew curry leaves

Salt to taste

Turmeric powder --- 1/2 tea sp

Red chilli powder ---- 1 tea sp

Garlic --- 6 cloves cut in to big pieces

Method :----

1. Heat oil in a pan add mustard seeds and let them popup then add urad dal, cumin seeds,dry red chilli pieces and curry leaves and fry till dal become red.

2. Then add chopped onion and fry till onion become soft.

3. Then add chopped tomato and cook till tomato become soft and mashy

4. Now add drumstick pieces,salt to taste, turmeric powder, red chilli powder, garlic pieces mix well and add 1cup of water mix well cover and cook till drumstick become soft in side (mix in between) mix well and remove from the heat.

5. If you want you can cook this curry till all the water evoparates and gravy becomes thick.If you like it with a thin gravy then switch off the flame when vegetable are cooked enough.

Serve with rice or roti.

CHICKPEA AND TOMATO SALAD

Dried chick peas -- 1/2 cup

Red cherry tomatoes --- 6

Red onion --- 1 small thinly sliced

Basil leaves --- handfull torn

A few lettuce leaves torn

FOR DRESSING:----

Green chilli --- 1 deseeded and chopped finely (if you don't like just don't add greenchilli)

Garlic ---- 1 clove crushed and chopped finely

Juice and zest of 1 lemon

Olive oil --- 1 tab sp

Salt to taste

pepper powder to taste

METHOD :----

Soak chick peas for over night and cook the in apressure cooker for 3 whistles.remove fro heat and let it cool .

cut tomatoes in to 4 pieces

Now put chilli (if useing), garlic, lemon juice, olive oil, pepper powder, salt to taste in a screwtop jar and shake well. taste and add more lemon juice or oil if necessary.

now add the tomatoes, onion,and basil leaves, to the chick peas and mix gently

Pour over the dressing and mix again, arrange on a bed of lettuce and serve

Serve with crusty bread.

enjoy your fresh salad

You can also add sliced cucumber and carrot to this.

HAPPY WOMEN S DAY

HAPPY WOMEN S DAY TO ALL

ARITI KAYA ULLI KARAM KURA(HOT RAW BANANA STIR FRY)

Raw banana ---- 2 no.

Onion --- 1 medium chopped

Oil ---- 1 tab sp

mustard seeds --- 1 tea sp

Cumin seeds --- 1 tea sp

Urad dal ----- 1 tea sp

Few curry leaves

turmeric powder --- 1/2 tea sp

Salt to taste

For MASALA:----

Onion --- 1 small cut in ti small pieces

Greated fresh coconut --- 1 tab sp

Red chilli powder --- 1 tea sp

Garlic ---- 4 cloves grind all these ingredients with little water in to a coarse paste .

METHOD:----

Peel the skin of the raw banana and cut in to 1/2 inch cubes and leave them in water

Heat oil in a fry pan add mustard seeds and let them popup then add urad dal, cumin seeds, curry leaves and let them fry for 1 sec. then add chopped onion and fry for few sec.

Remove raw banana pieces from water, then add raw banana pieces,salt to taste ,turmeric powder,mix once and cover and cook in a very low flame till raw banana become soft this will take 10-15 min. cover and cook, stir in between(if you feel it is sticking just sprinkle little water cover and cook)

now remove the lid and add ground masala and stir fry till nice aroma comes out.remove from heat and serve.

Serve hot with rice and sambar or rice and rasam or rice and pulusu or even this is good combo for roti s also or even just mix with hot rice and a few droops of ghee.

enjoy your meal.

KAAKARAKAYA PULUSU (BITTER GOURD IN TAMARIND GRAVY)

Bitter gourd ---- 2 no.

Butter milk ---- 1/2 cup

Onion ---- 1 big very finely chopped

Tamarind pulp ---- 1 tab sp dissolve in 1 cup of water (or 5gms of tamarind(small gooseberry size) soak in hot water and extract juice with 1 cup of water)

Turmeric powder ---- 1/4 tea sp

Red chilli powder --- 1 tea sp

Grated jaggery --- 1 tab sp

Tomato --- 1 medium chopped

Oil ---- 1 tab sp

Mustard seeds --- 1/2 tea sp

Cumin seeds --- 1 tea sp

Urad dal ---- 1 tea sp

Chana dal ---- 1 tea sp

Asafoetida --- 1/4 tea sp

Salt to taste

METHOD:-----

1. peel outer skin lightly and Cut bitter gourd in to 1 inch round pieces and boil them with little turmeric and butter milk till butter milk evaporates (This helps to remove the bitter taste from the gourd lightly). Remove from the heat and leave a side.

2. Now heat oil in a sauce pan add mustard seeds and let them popup then add urad dal, chana dal, cumin seeds and asafoetida then curry leaves let them fry till dals become light red color and add chopped onion and garlic, curry leaves and fry till onion become soft and light pink color.

3. then add chopped tomato and cook till tomato become soft and add turmeric powder,redchilli powdermix well and add cooked bitter gourd pieces and then tamarind juice and cook till gravy becomes thick (this will take 15 min. in a very low flame cook in a low flame only).

4. Now add grated jaggery mix well and let it cook for few more min.

Remove from heat and serve with hot rice

This pulusu taste better next day with left over rice or pongali

enjoy your meal.

CARROT MUFFIN FROM TASTY PALETTES FOR T AND T

Yes this recipe is form SUGANYA of TASTY PALETTES such a wonderfull blog with very yummy recipes and very very lovey pictures since I know her blog from JFI - WHOLE GRAINS and AFAM - COCONUT and I was very much inspired by her photography and color combination of her arrangenements. She is a wonder full cook and a great creative person, and Iam very happy to try her recipes and thank you so much Suganya for such a lovely recipe and also a big thanks to ZLAMUSHKA OF SPICYKITCHEN and SWEATHA of THE TASTY CURRYLEAF to host such alovely event Ihave adopted this recipe from TASY PALETTES -- GAJAR KA.... MUFFIN I didn't change any thing as she gave very perfect measurements so i think no need to change any thing

INGREDIENTS:-----

Shredded carrot s --- 2 cups

All purpose flour ---- 1 1/4

Crushed pineapple with juice ---- 1/2 cup

Ground flax seeds --- 2 tab sp (or 2 eggs)

Water --- 6 tab sp

Vegetable oil ---- 2/3 cup

Sugar --- 3/4 cup

Dried curreants or raisins --- 1/4 cup

Cashew or Walnut hanes ---- 1/2 cup

Vanill extract ---- 1 tea sp

Ground cardamom -- 1 teasp

Baking soda --- 1 tea sp

Salt ---- 1tea sp

METHOD: ----

Preheat oven to 400F. grease muffin cups with little oil. In a big bowl, microwave 6 tab sp of water till it boils.Remove and whisk in ground flax seeds,microwave for a minut, whisk again and microwave for an additional minute

To the flax seed paste, add oil, sugar, vanilla and cardamom and beat until creamy.In a separate bowl mix all purpose flour, baking soda and salt.

now add dry ingredients to wet ingredients along with crushed pineapple, toss carrots, raisins and cashew, walnut in the remaining tab sp flour and add this to the batter, mix untill combined.

Scoop on to muffin cup s and bake for 20 min, at 400F. Reduce the oven temperatuture to 350F and continue to bake for another 25 min, untill a toothpick comes out clean.

cool on wire rack and serve warm.

This is my entry for my dear friend SWEATHA who is hosting this month s

TRIED AND TASTED is from SUGANYA s TASTY PALE TTES event started by ZLAMUSHKA OF SPICYKITCHEN