HAPPY NEW YEAR

WISH ALL MY READERS, BLOGER FRIENDS A VERY HAPPY AND PROSPOEROUS NEW YEAR.

COCONUT MURUKU- KOBBARI CHAKRALU

Muruku,chakralu or chakli what ever name it was, a popular savoury snack in South India.Muruku's are typically made with rice flour and urad dal powder,salt, chillipowder, asafoetida,ajwain or cumin seeds.Murukus are made with various combinations of flours and flavours. Let's try some coconut flavoured muruku s for this festival season....

INGREDIENTS:--
Rice flour --- 4 cups
Roasted urad dal flour -- 1 cup
Salt -- 2 tea sp
Butter --- 1 tab sp
Coconut extract -- To mix the dough
Oil for deep frying (if you like can fry in coconut oil )
Coarsely crushed cumin and pepper powder -- 1 tea sp.
METHOD:--
1.Sieve both flours and take in to a broad bowl.
2.Add salt,cumin,pepper powder and mix well to combine.
3. Now add butter and mix well with your hand to bring a bread crumbs stage.
4. Divide the flour in to 5-6 portions. Sprinkle coconut extract to each portion to make a thick dough (separately) just before you make murukus.
5. Make a thick dough, Keep the three eyed star disc in to the muruku maker,grease the muruku maker with little oil and place the dough in to the muruku press.
6. Make small murukus on a wet cloth or a polythene sheet.
7. Heat oil in deep frying pan to fry the muruku's
8. Take murukus carefully from wet cloth or sheet and slowly drop them in to hot oil.
9. fry the murukus in a medium heat till they turn in to nice golden color, remove from oil and place them on a absorbent paper for few minutes to remove if any excess oil.
10. When they cool to roomtemperature, store them in a ari-tight container.
Enjoy the coconut flavour murukus in this festival season..
For coconut extract grind coconut scrapings with little water and strain through a fine sieve to get a thick extract.
For fried urad dal flour dry roast urad dal in a pan and grind in to a fine powder in a coffee grinder or in a mixee.
after making the dough make murukus immediately other wise they may become hard.
take care when u add butter to make dough don't add more just fallow the measure what I have given.
Murukus retain it's color when u mix the powder with water or any other liquid just before u start frying if you mix all the dough at a time last portion of the muruku will become dark in color when you fry them in the hot oil.

DONDAKAYA NUVVU PODI KURA (IVY GOURD STIR FRY WITH SEASAME SEED POWDER)

Dondakaya -- Ivy gourd or Gherkins in English, this is a popular vegetable in India. It is eaten as a side dish by stir frying or stuffed it with masala and sauted or as a chutney (dipping). this small green colored vegetable is rich in beta-carotene.we make some delicious stir fry dishes with different flavours.This Ivy gourd stir fries are good combination for rice and dal.In this array of Ivy gourd stir fry s this recipe is with delicious nutty flavour and very well go with sambar or dal thadka so let's check it out ...

INGREDIENTS:--
Ivy gourd -- 1/2 kg(500 gms)
Oil --- 1 tab sp
Garlic cloves --- 5 crushed
Mustard seeds -- 1/2 tea sp
Urad dal --- 1 tea sp
Cumin seeds -- 1/2 teasp
Curry leaves -- 1 spring
Salt -- 1 teasp
Turmeric powder --1/4 tea sp

FOR MASALA POWDER:--
Seasame seeds -- 1 tad sp
Coriander seeds -- 1 tea sp
Dry coconut -- 1 tab sp (grated)
Cumin seeds -- 1 1/2 tea sp
Dry red chillies -- 5 or you can reduce according ti your taste.
1. Heat a pan and add cumin and coriander seeds, seasame seeds then add red chillies and fry till they turns in to nice golden color,now add grated dry coconut stir for a second switch off the heat and leave a side to cool.
2. Make a fine powder with above fried ingredients and leave a side.
3.Wash and wipe Ivy gourd cut the gourds in to small chunks.
4. Now heat oil in a deep frying pan add mustard seeds let them popup then add urad dal, cumin seeds, crushed garlic, curry leaves fry for a while.
5.Add Ivy gourd pieces,salt,turmeric powder give a good stir cover with a lid,reduce the flame and cook for 15 minutes,stir in between.
6.Check if the gourd pieces are cooked if not cooked again leave it in a low flame for 5 more minutes.
7.Remove the lid and add ground powder stir fry for 5 minutes to get a crisp Ivy gourd stir fry.(if you dont like crisp or deep fried then after adding the powder stir for 2 seconds and switch off the heat)
Serve hot with Rice and Sambar or tomato pappu,dosakaya pappu or any other dall you like.
Cuting the gourd is up to your choice you can cut them in to small chunks, round disc s or long pieces.
This same recipe you can make with Bitter gourd-Kakara kaya also.

CREAM OF CARROT SOUP WITH CRUNCHY APPLE

Carrot a beautiful orange colored root vegetable normally cooked as a side dish in South India.In North India it is used in salads, sweets,pulao and biriyani.Eating raw carrot is more beneficial for health,but carrot are used in a variety of ways .Carrot juice is also widely used as a health drink alone with carrots or mixed with other fruits.Carrot is well known for it's B-carotene, but when you eat them raw they releases only 3% during digestion and this will improve when you cooked. Pulp or chopped and cooked in soups,stews also grated and mixed with cake mixture or chopped or julienne carrots are mixed with rice are the most common ways to cook carrots.A bowl of piping hot soup will make a chilled winter evening more pleasant.

here I came up with a creamy, thick and delicious cream of carrot soup with a crunchy twist and here I go

INGREDIENTS:

Carrots -- 3

Onion -- 1 small

Garlic -- 3 cloves

Potato -- 1 small

Vegetable or chicken broth --- 300 ml or 1 can

Milk -- 1 cup (low fat milk)

Dry thyme - 1/2 tea sp (you can use fresh chopped thyme for more aroma)

Salt --- 1 tea sp or according to your taste

White pepper powder -- 1/2 tea sp

A dash of ground nutmeg

4 leaves of fresh spinach blanched and chipped finely

1 Apple de-seeded and chopped in to small chunks.

Olive oil -- 1 tab sp

METHOD:-

1. Wash carrots in lots of water(pealing the skin is optional) and cut in to small cubes.

2.Peal the potato and cut in to small cubes like carrot.

3. Cut the onion in to thin slices, Peal and chop garlic.

4. Heat olive oil in a saucepan add chopped garlic,onion stir for few seconds.

5.Add potato and carrot cubes,thyme give a good stir add broth mix well, bring to a full boil.

6. Reduce the flame,cover and cook in a low flame for 10 minutes.

7.Remove from heat and allow it to cool.

8.Blend the carrot mixture in a blender till smooth.

9.Bring back this carrot pulp to the saucepan add milk, chopped spinach and bring to a full boil,Reduce the flame and boil for 5 minutes, stir constantly.

10.Remove from heat add salt,pepper powder, nutmeg,Apple chunks mix well and serve hot.

Enjoy your chilled winter evening with hot crunchy,creamy carrot soup.

Note:-- you can use full cream milk instead of low fat milk

Butter in the place of olive oil

Can add 1/2 cup of cream for more rich taste and texture.

Can add more chopped spinach if you like.

KASHMIRI DUM ALOO FOR ICC

Kashmiri Dum aloo is the recipe for this months IndianCookingChallenge. This recipe belongs to Kashmiri Pandits cuisine. Kashmiri cuisine has it own hundreds of years history. the main influence is Kashmiri pandit's cuisine and then it was influenced by Central Asian , Persia,Afghanistan cuisines.But the Kashmiri Pundit's cuisine is usualy gives an impotence to vegetarian recipes which containce yogurt alot.Kashmiri Pandits cuisine avoids onion, garlic,tomato and they use alot of spices like fennel seeds, turmeric,clove,cumin and many more spices ....
This Kashmiri Dum Aloo is well konown as Dum Oluv which is cooked in a spicy yogurt gravy with lots of Kashmiri chilli powder and great flavor of dry ginger. Thanks to Valli and Lata for choosing this aromatic Kashmiri recipe for this month ICC.

INGREDIENTS:-
Baby potatoes - - 1 kg
Oil -- for deep frying the potatoes
Wash the potatoes poke with a fork soak in salted water for 20 min.
Heat oil in a deep frying pan.
After 20 min. remove the potatoes from salted water and wipe with a kitchen towel.
deep fry the potatoes in hot oil till golden remove and drain on a paper towel, keep a side.
FOR CURD MIXTURE:--
Curd -- 2 1/2 cups (yogurt)
Kashmiri chilli powder -- 1 tea sp
Dry ginger powder --1 tea sp
Cardamom powder --- 1/2 tea sp
Fennel powder --- 1 tab sp
Mix yogurt,fennel powder, kashmiri chilli powder, dry ginger powder,cardamom powder mixx well and add fried potatoes to this curd mixture combine well and leave a side.

FOR SEASONING:--
Mustared oil --- 4 tab sp
Cloves -- 6 roasted and powdered
Asafetida -- a pinch
Salt to taste (1 tea sp)
Frim dough made with a cup of wheat flour.
Garam masala -- 1 tea sp
Cumin powder --1 tea sp
Heat mustard oil in a pan on a medium flame and add clove powder ,asafetida mix well, add 1 cup of water to and bring to a full boil.
Now add potato and curd mixtute to this boiling water mix well to combine every thing.
Seal the edges of the pan with dough and make sure that the no steam can escape give dum to the potato mixture in a very low flame for 15 minutes.
Switch off the flame remove the lid add cumin powder and garam masala, cover again quickly, leave it like that for 5 minutes.
Serve hot with rotis or naan but I enjoyed it with plain rice too.

THOTAKURA TIYYA PAPPU--- AMARANTH LEAVES WITH MOONG DAL

Thotakura-Amaranth leaves is a very common leafy vegetable in Andhra Pradesh. In Andhra pradesh people use this green leafy vegetable in their daily cooking atleast two times in a week.Fresh amaranth leaves are usualy cooked with lentils or as stir fry, curry with tomato and onion(thota kura pulusu). This nutrious green leafy vegetable is rich in iron when we mix with lentils that will be a protein rich, healthy, delicious side dish for steamed rice or with roti.Here Iam with a recipe amaranth leaves and split mung beans (moong dal),which is a good combination with rice. Here is a version that how Imake Amaranth leaves with moong dal.

INGREDIENTS:--
Amaranth leaves --- 2 cups chopped (1 big bundle)(chop amaranth leaves very finely for this dal can use a chopper if u can't chop finely by hand.for consistency of this recipe leaves should be very finely chopped.)

Moong dal -- 1 cup
Onion -- 1 small chopped
Green chillies -- 3 slit in to two

FORSEASONING:---
Oil -- 1 tab sp
Mustard seeds -- 1/2 tea sp
Cumin seeds -- 1/2 tea sp
Urad dal -- 1 tea sp
Dry red chillies -- 2 broken
Curry leaves -- 1 spring
Salt -- 1tea sp(according to taste)
Turmeric -- 1/4 tea sp

METHOD:---
1.Wash dal add 2 cups water,chopped onion,amaranth leaves,green chillies,turmeric start cooking,bring to full boil and reduce the flame to low and let it cook till done.
2.Remove from heat add salt and mix with a spoon to combine every thing no need to mash the dal.
3. Heat oil in a small pan add mustard seeds,urad dal, cumin seeds,broken dry red chillis,curry leaves and fry for a while then add this seasoning to dall and amaranth mixture mix well.
Serve hot with rice and pickle,usualy any type of pulusu(tamarind gravy) is a great combination with this dal.
Can use spinach also insted of amaranth leaves

PANTUA(BENGALI DEEP FIRED CHEESE BALLS IN SWEET CARDAMOM SYRUP)

Sweets in Bengal is generally made by milk productes like Chenna (cottage cheese) or Khoa (reduced solified milk) with a little addition of flour or any other ingredient.Pantua is a sweet dish from Bengal, made with chenna (paneer). This is very similar to roshgolla but deep fried.

                                                                     

My experiance with Pantua first I made this sweet they blast all over the kitchen and my kitchen is filled with oil
This disaster because of extra flour Ihave aded and I didn't knead the chenna well.
so main point is knead the chenna well in to a smooth paste (don't add water if you add water then you have to add more flour. more flour will give a result of hard texture.)
place chenna on a flat surface and knead it with your palm.
Fallow the recipe and use the flour how much given in the recipe more flour will give a result of hard balls and they may blast.
If you add less flour cheese balls may become oily or they may split in the oil at
frying time. So be carefull don't fear
I tried 3 times 3 rd time I got the right texture and taste .
Trust me and give a try to this delicious Bengali sweet PANTUA
                                                         

FOR CHENNA(COTTAGE CHEESE):
Milk -- 1 liter
Lemon juice -- 1 tab sp
1. Boil milk in a pan bring to a full boil and add lemon juice stir well and let the milk curdle and bring to a full boil once more This will take 7 to 8 minutes.
2.Remove from heat and let it sit for 10 minutes then strain from a muslin cloth and hang this for few hours to remove all the water from paneer.
After this you channa is ready.
For filling:
Khoya --3/4 cup
Raisins -- hand full
Mix khoya and raisins and leave a side. If you don't like to fill with khoya the leave it and can use only raisin to stuff the cheese balls.
For pantua balls:-
Chenna (paneer,cottage cheese) -- made from 1 liter milk
Ghee -- 1tea sp
Flour (plain flour,all purpose flour, maida) -- 1& 1/2 tab sp
Baking Soda -- a pinch
1. Mix all the above 4 ingredients and knead gently in to a very soft and forms in to a smooth ball.
2.Now divide this dough in to equal portions and make smooth balls.
3. Make a cup shape with this cheese ball and stuff with khoya and raisin mixture and close from all sides and form in to a smooth ball again.
For Sugar Syrup:--
Sugar -- 1 & 1/2 cup
Milk -- 1 tab sp
Cardamom powder -- 1 tea sp
1. Add 1 cup water and 1&1/2 cup sugar to a thick bottom pan let the sugar dissolve well and add 1 tab sp milk let it boil for a while bythe the time all the dirt comes to the suface,remove from heat and strain the syrup.
2. Again pour the syrup in the vessel and bring to boil and let it boil till you get a sticky syrup.Keep the syrup warm.
3. Heat Ghee in a deep frying pan keep the flame low and drop the cheese balls slowly and fry the balls in a low flame till nice golden color.
4. While frying stir the oil with a slotted spoon but not touch the balls,keep swirling the oil with out tossing or turning the chenna balls.
5. when they turn in to golden remove from the ghee. Drain well to remove the extra ghee.
6. Immerse the fried chenna balls in warm sugar syrup.
7.Allow them to soak at least for 1 hour.
Enjoy the Pantua's
This delicious Pantua's are on the way to Padmaja's celebrate sweets - bengali event by Nivedita

RED CABBAGE RICE WITH PARUPU PODI

Red cabbage rice with paruppu podi is a recipe where roughly chopped red cabbage is sauted with Indian spices and mixed with cooked rice. I tried and tasted this recipe from Priya's Easy N Tasty Recipes for this months T&T by Padmaja of Seduce Your Tastebuds event by Lakshmi

About Red cabbage is a vegetable from cabbage family with red/purple leaves.On cooking normally it turns into dark purple(blue).If you want to retain the red color can add a spoon of vinegar or a piece of lemon at the cooking time. This vegetable can be used in salads or cooked as a side dish.Red cabbage is rich in fiber,'C'vitaminand beta-carotene also.

INGREDIENTS:----
Basnati rice -- 1 cup
Onion -- 1 medium
Red cabbage -- 1 cup chopped
Red chilli powder -- 1/2 tea sp
Coriander powder -- 1/2 tea sp
Curry leaves --- a few
Mustard seeds -- 1/4 tea sp
Urad dal -- 1/4 teasp
Paruppu podi -- 2 tab sp
Salt -- 1 tea sp or according to your taste
oil -- 1 tab sp

1.Cook rice with 1&1/2 cupr water and 1/2 tea sp oil let it sit for a while and spread the rice in plate to cool (can use leftover rice also.)
2.Heat oil in pan add mustard seeds and urad dal let them splutter.
3.Then add chopped onion and curry leaves and cook till onion become transculent.
4. Add chopped red cabbage,red chilli powder,coriander powder,salt stir well and cook for few minutes or till the red cabbage changes it's color in ti blue.
5. Now add paruppu podi stir well then add cooked rice mix well to combine every thing.
serve hot..

RIZ AU LAIT- FRENCH RICE PUDDING

Rice pudding is a dessert made with rice and milk are found neary every area of the world.With different variations it is served as a poridge, dinner or dessert. When used as a dessert it is commonly served with sweetener.Recipe is almost the same in every country.The dessert is boild like Indian Kheer or payasam or baked like Sütlaç Turkish rice pudding.In France it is a creamy rice pudding cooked in both ways(boiling abd baked ways) with chopped fresh fruits and served as a dessert. Cooking method is almost same like Indian rice pudding only thing they use egg yolks, vanilla,cinnamon. It tasted really great with choped strawberrys.
RECIPE SOURCE :-- FAMOUS FRENCH DESSERTS

serves 6 people if you want can reduce the ingredients.
INGREDIENTS:--
Milk --- 4 cups
Vanilla -- 1 pod (scrap the seeds) or 1 tea sp extract
Cinnamon -- a big pinch
Sugar -- 1/2 cup or according to your taste.
Arbirio rice -- 1 cup can use any other round short grain rice.
Unsalted butter -- 3 tab sp
Egg yolks - 2 egg yolks
Salt -- a pinch
METHOD:---
1. Heat milk in a heavy bottom pan add vanilla extract (cut the vanilla pod and scrape the seeds in to milk if you are using vanilla pod),salt a pinch and let the milk boil in a very low flame.
2. Now boil 4 cups of water add rice and cook till half done.
3. Remove the rice from hear and strain the water.
4. Add this half done rice to the boiling milk.
5. Cover and let it cook for 40 minuts in a very low heat keep string in between.
6.Add butter and stir well.
7.Add egg yolks one by one and stir well,add cinnamon mixwell and switch off the heat.
Serve warm or cild with chopped fruits like raisins,cherries,straberrys or any other fruits you like.
This delicious creamy rice pudding goes to priya's AWED-FRENCH event by DK OF CHEFINYOU

AMRITSARI ALOO (PUNJABI)

SPICY POTATOES IN PUNJABI FLAVOR.....
How time flying so fast. It's already 1 month finished in Tripoli.When I came here I seriously thought that to post my recipes every day. but because of this chilled weather ..May be I became lazy.Any way comming to the recipe it's from Punjabi cuisine AMRITSARI ALOO. YOU CAN SERVE THIS AS A SIDE DISH OR A SNACK.Ihope potato is a favorite vegetable for every one so this one is a great choice for potato lovers with a nice blend of punjabi flavors(masala)

INGREDIENTS:--
Aloo -- 250 gms (potato)
Onions -- 2 sliced
Ginger garlic paste -- 2 teasp
Ajwain -- 1/2 tea sp
Besan -- 1/2 cup (chickpea flour)
Coriander powder -- 1 tea sp
Red chilli powder - 1 tea sp
Garam masala powder -- 1/2 tea sp
Tandoori masala powder -- 1/2 teasp
Anardana powder -- 1/2 tea sp(dried pomegranate seeds powder)
Turmeric powder -- 1/4 tea sp
Salt -- 3/4 tea sp
Oil for deep frying
Corainder leaves -- 1 tab sp chopped

METHOD:---
Cut Aloo in to long pieces.
Mix besan,salt,ginger garlic paste,turmeric.ajwain,garam masala,tandoori masala,1/2 tab sp oil and 2 tab sp of water mix well.
Add potato pieces to this mixture mix well to marinate and leave a side for 10 minutes to marinate.
After 10 minutes heat oil in a deep frying pan deep fry the marinated potato pieces till light gloden color.
Or you can grill the potato pieces in grill till crisp and golden color.
Remove the potato pieces from oil and keep a side.
Now heat 2 teasp s oil in a pan add onions, saute till light brown in color.
Then add remaining marinate paste (if you have) stir well for few seconds.
Now add fried potato pieces chilli powder,anardana powder stir well.
Check the taste and adjust salt, stir well to coat every thing garnish with coriander leaves.
Serve hot as a snack or a side dish with dal and rice or with roti.
enjoy your meal.
This aloo Amritsari is for Flavours of punjab at Pari's Foodelicious event started by Nayna
And also for cws-Anardhana at samayalarai and event by Priya

VARO (INDIAN PRALINE WITH MIXED NUTS) FOR ICC

Varo a Indian praline with mixed nuts.This version of Indian praline is from Sindhi cuisine.Sindhi people make this as a Diwali special sweet.This Varo is very similar to chikki The only difference is we use jaggery in chikki in Varo it is only sugar.This months Indian Cooking Challenge recipe is Varo.After a long break again I joined ICC, Thanks Valli.Valli choosen two recipes of varo among them I tried from Simply sindhi recipes. here I go....

INGRADIENTS:----
Mixed nuts -- 1 cup chopped (I used Almonds, Pistachios and Cashew nuts)
Dry coconut slices -- 1 tab sp
Sugar --- 1 cup
Ghee (clarified butter) --- 2 tea sp
Cardamom powder -- 1/2 tea sp
Poppy seads --- 2 tea sp (Idid'nt use poppy seads due to lack of this ingredient)

METHOD:--
Mix all nuts,dry coconut slices and poppy seads(if using) in a bowl.
In a heavy bottomed pan heat clarified butter then add sugar cook in a low flame till the sugar melt.
Let the sugar melt and reaches the caramel stage in to a light brown color(this process will take 5 min.).
Add nuts mixture, cardamom powder and stir well to coat the caramelized sugar.
Pour this mixture on to a greased plate or on a rolling bord.
Flat the surface with a rolling pin, This has to be done very fast otherwise the mixture starts harden as soon as it removed from heat.
Make marks with a grease nife when it is little warm.
Leave it a side to set for some time.
Break in to pieces and store in a air tight container.

KATHRIKKAI KOSTHU -- EGGPLANT IN TAMARIND GRAVY

Pongali and coconut chutney or coriander chutney is my favorite since I tried and taste with eggplant gostu.A good combination with dosa and I enjoyed this with roti also.Making process of this eggplant gostu is just like baingan bharta but little difference in seasoning and we don't use tamarind in baingan bhartha.No onion and garlic in this recipe but if you like can add onion and garlic in seasoning.

Recipe Source : Chef in you
INGREDIENTS:--
Eggplant ---1 large (kathrikkai, vankaya, brinjal)
Tamarind paste -- 1 tab sp (soak gooseberry size tamarind in hot water for 10 mi and extract juice with 1 cup water.)
Salt -- 1/ teasp or accordind to your taste
FOR SEASONING:--
Oil -- 1 tabsp
Split black gram -- 1 tea sp(urad dal, minapappu)
Split pigeon peas -- 1 tea sp(tour dal, kandipappu)
Mustard seeds -- 1/2 tea sp
Dried red chillies -- 3 broken
Asafortida -- a pinch
Curry leaves -- a spring

METHOD:--
Wash wipe eggplant and apply little oil .
Cook whole eggplant on direct flame on a gas stove or you can broil it in a oven till tender.
Remove from flame and let it cool,peal the skin and chop.
Mix tamarind paste with 1 cup water if you are using tamarind pulp or you like to use tamarind then extract the juice with 1 cup water and keep it ready.
Heat oil in a pan add mustard seeds let them popup then add lentils, broken red chilies and fry for a minute.
Now add tamarind juice and curry leaves cook till the raw smell of the tamarind disappear. It will take 10 to 15 min in a low flame.
Add asafoetida mix well then add chopped eggplant.
Stir well to combine every thing well and let it boil for another 5 min.
Check the consistency that should be like chutney, if it is too watery then boil for some more time.
Serve with pongali

ATTA LADDU

Hi friends Iam back after a long break.This time Ihave taken realy a long break, Many things happened in my life. Moved in to a new country . Hope you all doing great and belated Diwali wishes to all of you. This recipe I wanted to post in my Diwali sweet series but I couldn't make it.Now I am going to start posting my recipes from today,hopefuly like how I use to post recipes before my break.The recipe is Atta laddu which I made for Diwali.

INGREDIENTS:---
Atta -- 1 cup(whole wheat flour)
Jaggery -- 3/4 cup or you can use sugar according to your taste
Ghee (clarified butter) --- 3/4 cup
Cardamom powder -- 1/2 tea sp
Cashew nuts -- 1/4 cup broken
Raisins -- 1/4 cup
METHOD:--

• Make sugar powder if you are using sugar or grate jaggery.
• Heat ghee in a pan fry broken cashew and risins till golden remove and leave a side.
• Add wheat flour to the same ghee and fry till atta turns into light pink in color by the time you can smell the nice aroma.It takes about 10 minutes.
• Now add fried cashew and raisins,cardamom powder mix well for a minute.
• Add grated jaggery or powdered sugar stir for 5 more minutes anf switch off the flame.
• Make golf ball size balls out of this wheat flour mixture when the mixture is still warm
• This mouth-watering atta laddu will stay for 1 month

You can add sliced and fried almonds to this laddu

HAPPY VIJAYADASEMI

HAPPY VIJAYADASEMI TO ALL

RAW ONION CHUTNEY

Onion a common vegetable that we use in every day cooking. Onion a underground vegetable grows in single bulbs,native to Asia and Middle East and cultivated for over 5 thousand years. Greeks and Egyptians used them not only for their culinary use but also as an item for purchages though barter system in their markets.It was used in thair offerings to God's,and king's.Even nowOnion is an indispensable vegetable in many Indian recipes.It was used for it's medicinal properties in ancient India. But some vegetarian Hindus and jains don't eat onions because they are underground vegetables,as there is likelyhood of any micro-organisams or tiny life forms getting injured when the plant is pulled up to secure the bulb.Except such strictly vegetarian communitys most of the Indian kitchens will have onions in their every day menu.According to Ayurveda Charaka Samhita and shushruta Samhita ( ancient Ayurvedic text books )onion is a strengthening food.Like garlic onion is also from lilly(allium family).The anti bacterial property of onion has long been recognized by ayurveda.Onion reduces bad cholesterol and controles high blood pressure. It is having blood sugar regulating qualities also.Because of it's anti inflammatory agents onion helps to prevent Asthama.Onion soup is one of the best remedies for soothing cold. Juice of boiled onion clears phlegm, even eating a raw onion helps you to clear phlegm from throat and mouth and even it helps in controling flu.Onions are very helpfull to maintain healthy bones specialy for women those who are passing through menopause. Onions may bring tears to you eyes and bad breath from mouth. But onions will most certainly bring delicious taste to your recipes.

Here I am with onion chutney recipe:-----

INGREDIENTS:----

Onion --1 big

Green chilies --- 15 no.
Split urad beens --- 1 tea sp (urad dal, Minappappu)
tamarind --- 2 inch piece( or you can use 1 tea sp tamarind pulp also)
Cumin seeds ---1/2 tea sp
Dry coconut -- 2 trab sp grated
Freah coriander leaves --- 1 cup chopped
Oil -- 1 tea sp

METHOD:----

1. Heat oil in a pan add urad dal,green chilies, cumin seeds and fry till nice aroma comes out this will take 7 minutes in a medium flame.

2. Then add grated dry coconut and fry for a second.

3. Remove from heat and let it cool to room temperature.

4. In the mean while soak tamarind in water for 5 minutes (If using tamarind).

5.Place fried ingredients in to a blender jar and grind in to a coarse paste then add onion pieces, chopped coriander, salt to taste, tamarind and grind in to a coarse paste (no need to add water moisture in the onion will be enough for making the chutney)

6. Remove from the blender jar in to a serving bowl and serve with idli, dosa, pongali, and steamed rice.

Note:--- Choose onions clean. dry avoid sprouting onions moisture at there neck and dark patches.

Always store onions in a dry place where they get good ventilation like wire baskets.

Most importent part is when you slice the onion you get tears in your eyes the compound that causes the eyes to burn is a phytonutrient known as a allyl sulfate that produce sulfur- compounds released by the onion s ruptured cells are exposed to air to prevent this

Peel the onion and drop them in cold water for 1 hour then slice the onion.

Cut the onion in to two and place them in a container and leave it in the fridge for 1 hour then chop the onion

You may store the chopped or sliced onion wrapped tightly in a news paper and place it in a zip lock cover or sealed container and place it in the fridge but use these onion with in 2-3 days

BOTTLE GOURD JUICE

Bottle gourd.. such a fantastic vegetable but many people dislike to include in there meal. This easy digestive vegetable has many benefits. Now a days ayurvedic doctors and yoga guru s are giving advises to include bottle gourd in every ones diet. Even for elder people also,this vegetable is usefull as it is having lot of medicinal values. Especially it contains 'o' cholesterol, high in dietary fiber and protein. Bottle gourd prevents excessive loss of sodium, very effective for urinary disorders, because cooked bottle gourd cools the body system. now a days bottle gourd juice is very popular in weight reduction.A glass of bottle gourd juice with a pinch of salt and 1 tea sp of lemon juice will be very help full in preventing urinary disorders, excessive thirst and tiredness. So start using bottle gourd in every day meal as it is a very common and less expencive vegetable in India. Here I am with very healthy bottle gourd juice in two versions.
FIRST VERSION------
INGREDIENTS:---
Bottle gourd pieces --- 1 cup (peal the green skin and remove the seeds)
Ginger -- 1/2 tea sp chopped
Lemon juice -- 2 tea sp
salt -- a pinch (or )
honey --- 1 tea sp (if you have any urine disorders then please don't add honey)
You can use sugar also but it will increase the calories.

METHOD:---
Blend all the ingredients in a blander in to a fine paste.
Add water mix well and serve.
If you want you can strain the juice, but wen you strain the juice fiber will be removed and that is not good for health, not recommended too.
Have this juice once in a day only.
SECOND VERSION---
INGREDIENTS:---
Lemon juice -- 1 tab sp
Honey --- 1 tab sp or Rock sugar(patikabellam, Kalkanda)
Bottle gourd pieces -- 1 cup
Pineapple pieces -- 1/2 cup
cucumber pieces ---1/4 cup
ginger --1/2 tea sp chopped

METHOD:----
Blend all above ingredients in a blender in to a smooth paste and add 2 glasses of water and blend for 1 second again.
Add 1 tab sp lemon juice and 1 tab sp honey or rock sugar(kalkanda, patikabellam) mix well to dissolve and serve.
If you are in a low calorie diet then this juice will be a good combination with any salad.
In that case don't add honey or sugar a pinch of salt will be replaced.
you want to really reduce your weight not only drinking this juice will help you have to do yoga or exercise and a 1/2 hour brisk walk also will give a good results...

COOKED RICE AND VEGETABLE CUTLET

Yessssss it is COOKED RICE CUTLET WITH VEGETABLES .....

We have seen this recipe in a TV show, before that I use to make pakodi s with left over rice. Some times after a party left over rice is a big question mark for me in that case this is a great idea to finish that rice.in that tv show she didn't add vegetables but adding fresh grated vegetables will give a great taste to the cutlet, no need to add potato because we are using corn flour, chick pea flour,bread crumbs for binding, they helps to give a crispy texture also. Of course you can use fresh cooked rice also.

Wow girls Priya,Sailaja and Sharmila How did you find that!!!!! I thought only I know the recipe... heee hee hee great yaar thank you all for the comments and here I goo with the recipe..........

INGREDIENTS:---
Cooked rice --- 2 & 1/2 cups (you can use left over rice or vegetable pulav or any non-vege pulav will give great taste in this you have to remove hole spices)

Onion -- 1 big finely chopped

Fresh coriander leaves --- 1 tab sp finely chopped

Carrot -- 1/4 cup grated

Cabbage --1/4 cup grated or finely chopped

Spinach --- 1/4 cup finely chopped

Green chilli chopped --- 1 tab sp

Besan (chick pea flour) -- 1 tab sp

Corn flour -- 1 tab sp

Fresh Bread crumbs -- 1 cup

Red chilli powder ---1/2 tea sp

Salt --- 1 1/2 tea sp or according to your taste

Garam masala powder -- 1 tea sp(optional)

Oil for deep frying

METHOD:---

1.Mash the cooked rice with hand well, add chopped onion, chopped green chilies,grated vegetables, chopped spinach, chick pea flour,corn flour,fresh bread crumbs, salt, red chili powder,garam masala (if using) mix well to combine every thing.

2. Now make Small balls out of this mixture, give desire shape and deep fry in hot oil till golden color.

3. Remove from oil serve hot with tomato sauce or hot garlic sauce

Note:- Mash rice with hand only don't use blender or mixee if you use blender or mixee rice will become very soggy(fine paste) that won't give a good taste to cutlet

Use fresh bread crumbs and mix them with rice mixture this will help you in binding and helps in remove extra moisture from rice mixture and vegetables also and your oil won't spoil trust me and try this with any cutlet not only this one you will get nice crisp cutlets

You can shallow fry them but deep fry gives a better and crispy texture.

GUESS THE INGREDIENT......

Today is Saturday, suddenly it was raining here and weather became little pleasant. We were carving for some thing deep fried for our dinner, first we thought of making pakodis or puri and curry but suddenly amma changed her idea and this recipe was born.She didn't add potato in this and they are not regular bread rolls.Now friends try to GUESS WHAT THE MAIN INGREDIENT IS.........

Recipe coming up..............................

CHOCOLATE MILK PUDDING

Pudding normally made with milk, eggs or starch,some times with rice also and served most often as a dessert. But there are some savory dishes which are very famous as puddings. In India puddings are famous for desserts like rice pudding (kheer), Bread pudding, Bread and butter pudding, caramel custard. First time I was inter duce China grass by my MIL she use to make with instant china grass power and milk and it is a favorite dessert at my place.When I was a kid amma (my mom) use to make caramel custard pudding with milk, eggs, sugar that is my all time favorite. I usually make milk pudding with china grass with vanilla flavor but one fine day I saw this chocolate milk pudding in Priya s blog that was very interesting..and it came out very well, taste awesome also we just loved it Thank you so much Priya for this delicious Idea of chocolate milk pudding.....

INGREDIENTS:---
Milk -- 1&1/2 cups

Sweetened condensed milk -- 1/2 cup
Chocolate powder -- 2 tab sp
Agar agar (china grass) powder -- 1 tab sp
Chocolate chips -- 1 tab sp
Vanilla essence -- few drops
METHOD:---
1. Mix milk and condensed milk in a tick bottom pan and bring to a full boil then add agar agar powder mix well keep in a low flame and stir till agar agar get dissolved.
2. Remove from the heat and divied this milk in to two bowls.
3. Add vanilla essence in one bowl and chocolate powder and chocolate chips in another bowl mix well to dissolve chocolate powder.
4. Take another big bowl or 2 or 3 small bowls.
5. pour vanilla milk mixture first.
6. Next pour chocolate milk mix slowly in the middle of the vanilla milk mix leave it a side to cool then keep it in the fridge for an hour.
7. Serve chilled with any toping or with fruits.
Enjoy your dessert chilled...

MANGO JAM

Ahhh almost finished my raw mango recipes for this year. Raw mangoes are turned in to ripe sweet fruit so now they are in very sweet taste. If they are any raw mangoes in the market they don't taste sour but little sweet taste will be there. this sweet and sour taste mangoes are not perfect for pickles and chutneys. This sweet and sour mangoes are good for Salsa,salads and some curries but not for pickles and jams.For jam we have to use fully ripe mangoes, that gives a better taste to jam.But some people use half ripe mangoes also for jam... Who don't like jam spread on a crisp toast for break fast? Jam is my all time favorite with bread toast or a chapati or roti, that too if it is a mango jam thats it yummmm.
Mango pulp -- peal mango and cut in to bite size pieces and make pulp in a blander add 1 tab sp water if require(better make pulp without water).

INGREDIENTS:----
Mango pulp --- 2 1/2 cups
Sugar --- 200 gms
Cloves -- 4
Cinnamon powder --1/2 tea sp
Citric acid ---- 1/4 tea sp or
lemon juice -- 1 tab sp
METHOD:---
1.Take mango pulp, sugar, cloves in to a thick bottom pan and start cooking, bring to a full boil and reduce the flame, keep string.
2. cook this mixture in a low flame till the mixture become thick, means if you drop a little jam on a plate that should not spread.(this will take 20 to 25 minutes time)
3. In this stage add lemon juice or if you like to add citric acid then mix 1/4 tea sp citric acid to 1/4 cup of hot water and add this citric acid mixture, cinnamon powder mix well to combine every thing.
4. Remove from heat and let it cool then pour mango jam in to sterilized glass jar, seal when it is completely cool.

Remove cloves before you pour the jam in to jar.
Keep this jam in fridge because I didn't use any preserves I used lemon juice if you want to keep this for long time then you can add preserves so that jam will stay for long time.
Like pickles don't use a wet spoon to scoup out the jam always use a clean and dry spoon.
If you like can add a pinch of yellow food color for more bright color.

RAW MANGO AND CABBAGE CHUTNEY

In the array of my mango recipes, this chutney recipe is new one to me also. Few day back Harichandana of Indian cuisine posted this spicy and tempting chutney with Raw mango and cabbage Really it is a perfect side dish for every thing like rice, dosa, idli and chapati. I made little changes like I gave a seasoning after grinding the chutney and increase the red chilies.thank you so much for the recipe Chandana...

INGREDIENTS:----

Cabbage --- 1 cup chopped(I used the bowl what I presented the chutney in the pic. that is nearly 200g of cabbage)

Raw mango --- 1 medium size, very sour and green mango

Dry red chillies -- 12 to 15 or according to your taste

Chana dal -- 1 tab sp (split chick peas)

Urad dal -- 1/2 tab sp (split urad bean)

Fenugreek seeds -- 1/4 tea sp

Mustard seeds --- 1 tea sp

Oil --- 4 tea sp

Salt -- 1 1/2 tea sp or according to your taste

FOR SEASONING:----

Oil --- 1 tea sp

Mustard seeds -- 1/2 tea sp

Asafoetida -- 1/4 tea sp

Curry leaves -- 1 spring

METHOD:----

1. chop cabbage, peal and chop mango in to small pieces and leave a side.

2.Heat oil in a deep frying pan add chana dal, urad dal,mustard seeds and fry till light golden color then add fenugreek seeds and Dry red chilies and fry for 3 min. remove from flame and leave it to cool.

3. In the same pan add chopped cabbage and fry for 2 to 3 min. or till the raw smell disappears, remove fro the flame and let it cool.

4.Grind roasted dals, mustard, fenugreek seeds,red chillies in to afine powder then add cabbage, chopped raw mango pieces, salt and grind in to a coarse paste if required sprinkle water(I did't add any water, if you run your blender with gaps for every 2 sec. that will help you to grind your chutney with out water).

5. Heat oil for seasoning in a small frying pan add mustard seeds let them splutter then add asafoetida and curry leaves add this seasoning to chutney mix well ti combine every thing check salt one before you serve.If require add some salt and mix well.

Serve with hot steamed rice, dosa, idli, chapati or any thing you like...enjoy...

MAGAYA - SUN DRIED MANGO PICKLE

One more pickle like Avakaya during this summer time made with raw mangoes and stays for long time (more then one year).Magaya is a very popular pickle like Avakaya in coastal Andhra.Making of this pickle is totally different then Avakaya and a perfect side dish for curd rice and pongal....

INGREDIENTS:-----

Mangoes - 6 big

Mustard powder -- 200g

Salt - 250g

Red chili powder - 250g

Fenugreek powder - 50g

Turmeric -- 1 tab sp

Oil ---- 400g

FOR SEASONING:----

Dry red chilies -- 10 broken

Asafoetida - 1/2 tea sp

Mustard seeds --2 teasp

METHOD:---

1.Wash,clean mangoes with a dry cloth, peal the skin and slice the mangoes in to very thin slices (like potato chips)

2. Shift the mango slices in a wide bowl add half salt and turmeric powder combine well to coat salt and turmeric each and every piece.

3. Cover this marinated mango pieces bowl with a lid and leave a side for 1 day.

4.Next day morning you can find this marinated mango pieces ooze there juices. Now squeeze the juice lightly from mango pieces and spread the mango pieces on a big plate.

5. Sun dry this squeezed mango pieces with sap in a very hot sun for 1 day or till the wetness in the mango piece disappears.(this process will take 1 day in Indian peak summer ).

6. In the mean while dry roast the mustard and then fenugreek take care that the seeds should not splutter remove and make a fine powder.

7. Add remaining salt.red chili powder, mustard and fenugreek powder, sap to mango pieces mix well to combine every thing.

8.Heat oil in a deep frying pan add mustard seeds let them splutter then add broken red chilies and asafoetida remove from flame and let it cool.

9 Add this seasoning to mango and spice mixture mix well to combine every thing leave it for a day.

From third day you can use this pickle.

Enjoy this delicious pickle with curd rice or pongali or even with plain steamed rice.

store the pickle in a ceramic or glass jar don't use plastic jars

Make sure that you don't touch water while making the pickle and clean each and every thing like mixing bowl ladle and mangoes with a dry cloth and dry them properly.

Use a clean and dry spoon every time to take out the pickle from jar.

SPROUTED MUNG AND MANGO SALAD

Sprouted mung beans are popular alternative to meat for vegetarians. Sprouted mung beans are hign in Potassium,Calcium.Iron, Fiber,Magnesium and B vitamins.Sprouted mung beans are excellent diet food because 1 cup of sprouted mung beans contain less then 30 calories but high in protein, only 2 grams of fat and very rich sorce of dietary fiber and they are very easily digestible. They do not generally create abdominal gas or bloating. This fiber and vitamin rich little sprouted beans can be eaten on their own or combine with rice to make Khichari or mix with vegetables and greens to make healthy soups or make a paste with sprouted mung beans to make delicious crepes or mix with seasonal fruits and nuts to make healthy salads. So sprouted mung beans are one of the most recomended food for the people who are in weight loss diet. Instead of having idlis and dosa s for break fast 1 cup of sprouted mung beans with any seasonal fruit will be a very good choice for weight loss diet and now it is the Mango season in India so here is a very simple salad for this hot summer break fast.
INGREDIENTS:----
Mango --- 1 big ripe
Sprouted mung beans -- 1 cup 250 ml or 200 g
Honey -- 1tab sp (if required)
Black pepper powder --- 1/4 teasp
Cinamon powder --- 1/4 tea sp
METHOD:----
1. Peal and cut the mango in to bite size pieces
2. combine all above ingredients in a salad mixing bowl
Serve immediately.
If you like to have this salad chilled then leave it in the fridge for 1 hour before you serve but this won't stay crisp for long time in the fridge, mango pieces will become soft.
Check my POMEGRANATE& MOONG SPROUTS SALAD

MAMIDIKAYA MUKKALA PACHADI - INSTANT MANGO PICKLE

In a typical Andhra meal PACHADI will take the first place.A traditional andhra meal will not complite with out ooragaya and pachadi. Ooragaya means pickle which is made of seasonal fruits and vegetables and uses a liberal amount of chilli powder,spices and oil.Pachadi(chutney) is typically made with vegetables and roasted green or red chilies,spices, it consumes less oil then pickle and stay for 1 or 2 days. Normally pachadi s are made with vegetables like ridge gourd, eggplant,etc. and greens like Gongura, coriander and mint leaves, coconut and also with some lentils like toor dal and urad dal. In mango season we make pachadi with mangoes for an instent use before avakaya get ready to use. Today I am here withone of the mango pachadi for instant use....
INGREDIENTS:---
Mango --- 1 big
Coriander seeds --- 1 1/2 teasp
Dry red chillies --- 50g
Mustard seeds -- 1 tea sp
cumin seeds -- 1/2 teasp
Fenugreek seeds -- 1 tea sp
Salt -- 10 g
Turmeric powder -- 1/2 tea sp
FOR SEASONING:----
Oil --- 50ml
Mustard seeds --- 1 tea sp
Dry red chilies -- 4 broken
asafoetida -- 1/4 teasp

METHOD:-----
1. Heat a teasp oil in a deep frying pan add one by one mustard seeds,fenugreek seeds, coriander seeds, cumin seeds and dry red chilies and fry till nice aroma comes out in a low flame.
2. Wash and clean the mango with a dry cloth and chop the 1/4th mango with skin, peal the skin and cut the remaining mango in to bite size pieces.

3.first grind the fried spices with salt and turmeric powder in to a fine powder.

4.Add bite size mango pieces to the spice powder and again grind in to a fine paste(dont add water grind this mango and spice mixture with gaps for every 2 sec.If you find diffecult in grinding open the lid and mix with a spoon and again grind for 2 sec.)

5. Remove from the blender(mixee jar) add chopped mango pieces check the salt if required add some salt mix well to combine every thing and take it out in to a serving bowl.

6. Heat oil in a deep frying pan add mustard seeds and let them splutter then add broken dry red chilies. asafoetida swithch off the flame and add this seasoning to chutney mix well.
Serve with idli, dosa, pondali, curd rice, rice and dal(annam, muddapappu) enjoy the fresh mango pickle.