VELLAI PANIYARAM RECIPE MARATHON 2 DAY 8

This is a very popular dish in Chattinad and is usually served along with tiffin for guests and during marriages, Here it is, Ingredients :--
Raw Rice - 1 cup
Urad Dhal - A little less then ¼ cup
Salt -to taste
Oil - 3 cups For frying
Method :--
1. Wash and soak the raw rice and urad dhal in water for about an hour.
2. Drain the water and finely grind by adding ½ cup of water now and then.
3. After about 10-15 minutes it will be grinded well.
4. take the batter in to a bowl.
5. Add salt and mix well.
6. Heat the oil in a deep frying pan
7. Pour the batter with a small ladle like spoon.pour some hot oil on it, After a minute it will raise like pooris
8. Now turn to the other side and allow to fry for a minute.
9. Drain the oil and keepit on a kitchen towel for 2 sec.
10. Transfer to a serving plate.
11.don't fry them over like they should be in white colour( mine I have taken my pic. in the night so that colour is because of light.
Serve hot with tomato chutney.

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Kamala 14)Roopa 15)Divya Kudua 16)Rekha 17)Divya M 18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh 21)Sripriya 22)Viji23)Kamalika24)Pavani

And this is my entry for Srivalli s RICE MELA

MURUNGAKKAI KARA KUZHAMBU (DRUMSTICK IN TAMARIND GRAVY) RECIPE MARATHON 2 DAY 7

Ingredients:---
Drumsticks – 2no
Sambar Onion – 10—15
Garlic -5-6 cloves
Big Onion – 1 finely chopped
Tomato – 1finely chopped
grated coconut -1 tab sp
Tamarind – small lemon size
Sambar Powder – 1 heaped tab sp
Turmeric Powder – ½ tea sp
Gingelly Oil – 2 tab sp(or you can use sunflower oil also but gingely oil will give a better taste)
Mustard – ½ tea sp
Fenugreek – 1/4 tea sp
Red Chillies – 2
Bengal Gram Dhal – 1 tab sp
Curry leaves – few
Salt – to taste
Method:
Soak tamarind in water. Squeeze out the juice, add water and make 2 cups of tamarind water.
Cut the drumstick s into medium size pieces.
Chop tomato and onion very finely
peel the sambar onion and garlic.
In a sauce pan add one tea sp oil and add big onion pieces and fry till it turns transparent.
now Add tomato pieces and fry till the tomatoes mashed well. Add grated coconut and sambar powder and fry for two minutes. Remove and cool it. When it is cooled, grind to a fine paste.
Add the remaining oil to the same sauce pan When it is hot add mustard. When it popup, add bengal gram dhal, red chillies broken into pieces, curry leaves.
Then add fenugreek and fry till it turns light brown.
Add sambar onions and garlic fry well.
Then add drumstick pieces and fry for two to three minutes.
Add tamarind water along with turmeric powder. Bring to boil. Reduce the heat and cook till the drumstick become soft.
Now add the ground paste along with a cup of water and stir well. Allow to cook in very low flame for 5 to 8 minutes.


After grinding the coconut and tomato, you can wash the mixie with a cup of water and add that to the paste and make it semi liquid.
If you add this liquid, it will blend with the kuzhambu well.
You can also prepare this Kuzhambu with green banana, or in combination of brinjal, Drumstick, broadbeans.
Serve with hot plain rice and any poriyal(vegetable stir fry) I served with kovakka poriyal(tindora, kunduru,dondakaya).
And you can use this Kuzhambu as a side dish for idli,dosa,and pongal too.
1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Kamala 14)Roopa 15)Divya Kudua 16)Rekha 17)Divya M 18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh 21)Sripriya 22)Viji23)Kamalika24)Pavani

PAAL KOZHUKATTAI

Paal (Milk) Kozhukattai can be prepared in different methods.This one is from Thanjavur I can say because long back when I went to my aunts place in Thanjavur and I had this Paal Kozhukattai in one of my aunts friends place. This kozhukattai is prepared in the evening and served on banana leaf.and I never eat payasam s in a banana leaf so you can imagine my struggle

Ingredients :----

Rice flour – 1 cup

Powdered jaggery – 1/2 cup

Milk – 1 cup

grated coconut – ½ cup

Cardamom Powder – ½ teaspoon

Method:----

Boil two cups of water along with 1 tea sp ghee or oil flour and mix well using a wooden spoon.

When it is hot enough to touch, make a dough, khend well,like chapati dough.

In a other pan boil water about 3-4 cups and bring to a full boil then keep the flame low

now keep a small ball in a muruku press and press the dough like murukus in to the boiling water press one circle first and cook for few min. then press the other(use medium holes disc.).

If you keep 3-4 min. time between 2 circles this prevents sticking Do not stir until it is cooked.

Then gently stir. Again take little dough and press on the same boiling water. Allow to cook again.

And do the same process till you finish all the dough.

Now boil milk in a other pan and add this milk to kozhukattai and cook for 5 more min.

Add water to the jaggery powder and bring to a boil, when jaggery is completely melted then take out from the heat and strain it. and add this syrup to kozhukattai mix well and switch off the heat.

Mix well and add cardamom powder and grated coconut mix well.

It will become thick when it is cooled

Insted of normal milk you can use coconut milk also for this.

PACHI DOSAKAYA PACHADI

Dosakaya --- 1no (indian cucumber,sambar vellarikka, soutekkai)(not salad cucumber)

green chillies -- 3-4 (or according to your taste)

cumin seeds -- 1 tea sp

Tamarind paste -- 1 teasp

Salt to taste

oil -- 1 tea sp

coriander leaves --- 1 tab sp

Heat oil in a fry pan add cumin and chillies and fry for 2 sec in a low flame and remove from fire and leave a side.

peel outer skin of the cucumber and chop roughly

first grind chillies,cumin seeds for 2 sec then add all other ingredients with salt and grind in to a paste.

pachi dosakaya pachadi is ready to serve.

you can serve this for plain rice, dosa,idli,vada,and pongal too

all ingredients should be raw only chillies you have to fry for 2 sec.

you can add very finely chopped tindora(dondakaya,kovakayi, kunduru) to this after grinding.

ARISIMPARUPPU---- RECIPE MARATHON 2 DAY 5

Arisimparuppu a traditional rice dish from Kongunadu one more region in TAMILNADU(COIMBATORE).I adopted this recipe from my dear friend and fellow bloger Ramya of http://ramyaacooks.blogspot.com/ .

She says this is a traditional special from there region and I follow the same as she gave the recipe but only thing she served it with potato and brinjal curry .I made some banana flower vadai.

And here is the traditional and delicious Arisimparuppu recipe. Ingredients:--

1 1/4 cups Boiled Rice(Pulungal Arisi)

1/2 cup Toor Dhal

1 Big onion finely chopped(shallots are preferred instead of big onions)

1/2 medium size tomato finely chopped

6 to 8 whole garlic cloves (peeled)

2 green chillies

1/2 tsp mustard seeds

1 1/4 tbsp Sambhar powder/Red chilli powder.

1/2 tsp turmeric powder

a few Curry leaves

3 tbsp oil and ghee mix

salt to taste

Method

1. Heat oil in a pressure cooker and add mustard seeds to it.

2. Once it starts spluttering, add the chopped onions, green chillies,curry leaves and garlic cloves.Add turmeric also and fry till onions become soft (this should be like what we do for upma)

3.Now,add the tomato and fry till they become mushy(Do not add too much tomato,it will spoil the taste).

4.Turn the heat to low,add the dhal,rice and 3 1/2 cups of water and sambhar powder/chilli powder and salt and stir well.

5.Close with lid and cook for 3 whistles.let it cool,remove the lid and gently stir the rice,as the sambhar or chilli powder we used might be more at the bottom.

6.Serve it hot with coconut oil and again with yogurt.

As ramya says this is a traditional way to serve this dish , but I served with little ghee and curd that is the only thing I changed.


1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Kamala 14)Roopa 15)Divya Kudua 16)Rekha 17)Divya M 18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh 21)Sripriya 22)Viji

MALLIGE IDLI

My dear friend Priya passed this beautiful GOODJOB award to me thanks a ton priya and I would like to pass this award to all my fellow runners in RECIPE MARATHON

Hi friends can you all pick up the award from my blog

HAPPY BLOGING FRIENDS

Ingredients:--

Urad dal - 1 cup

Beaten rice (poha or aatukulu) - 1 cup

Idli rava - 4 cups
Cooked White rice – 1 hand full

Curd - 1/4 cup ( not very sour)

Salt - to taste

Method:--
Soak the urad dal 2-3 hours before soaking rava and poha
make a fine paste of urad dale with adding little water
Mix the poha and rava together and soak.
Now add cooked rice and make a rough paste of idli rava and poha
Mix the two pastes. Make it a little more thicker than normal idli batter
If the weather is cool, add the curd to the mixture and allow it to ferment overnight. If the weather is hot/humid add the curd, one hour before Add salt and mix the batter well

Prepare idlis using normal idli making procedure

Serve hot with coconut chutney or spicy tomato chutney

MASALA CHEEYAM A CRISPY CHETTINAD SNACK

This is my RECIPE MARATHON 2 DAY 4 recipe from TAMIL NADU. In chettinad cusine ,They like to have this as a tea time snack . We can see this tasty snack in tea time in all tea kadai s(shopes)even in tattakadais with coconut chutney.Ihope you all like this one

Raw rice -- 11/2 cup

Urad dal --- 3/4 cup

Javvarisi ---1/4 cup

salt to taste
Soak all above ingredients in water for 2-3 hours drain all water and grind in to a smooth paste If required add a little water (for javvarisi if you cook it before and grind that will give a good results)
This dough should be thick idli batter add salt and run for 1 sec.
Finely chopped onion – 1/2 cup (small onion will give a better taste)
Green chillis chopped – 3-4
Coconut pieces ---- 12 cup
Curry leaves chopped – 1 tab sp
Mustard seeds – 1 tea sp
Cumin seeds – 1/2 tea sp
Heat oil in a fry pan add mustard seeds let them popup then add cuminseeds, chopped onion, green chillis, curry leaves, chopped onion and stir for 2-3 min.
Then add coconut pieces .
Add this to the dough and mix well
Heat oil in a deep frying pan make small ball s from the dough and deep fry them in hot oil in a low flame till golden color
Remove cheeyams from oil and serve with coconut chutney or tomato chutney or any other chutney as you like
When you drop the batter in to the oil don't bother about exact round shape,because the batter is not in consistency to make a shape It will become round when it falls in to the oil, so don’t worry about the shape.

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Kamala 14)Roopa 15)Divya Kudua 16)Rekha 17)Divya M 18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh 21)Sripriya 22)Viji

PEERKANGAI KOOTU RECIPE MARATHON 2 DAY 3

Ingredients:--

2 Medium size Ridge Gourd

1/2cup Moong dal

1/4cup Thoor dal

1 cup sambar onion (small onion peald and washed)

1 Medium size Tomato

2 Green chillis

1/2tsp Cumin seeds

1 tea sp sambar powder

1/2 tea sp mustard seeds
1/4 tea sp asafoetida

1/2 tsp Turmeric powder

1/4tsp Turmind concentrate

Oil

salt to taste

a few curry leaves

Method:---

1. First fry the moong dal in a pressure pan for 5-6 min. and add the thoor dal combine both and pour 1 glass of water and pressure cook for 1 whistle.

2. Cut the ridge gourd into round pieces and add the pieces, green chilli, turmeric powder, and salt, tamarind concentrate to the dal and cook the dal till ridge gourd becomes soft.

3. Then in a pan heat the oil and add cumin seeds, mustard seeds, curry leaves and asafoetida let them splutter.Add the onion and fry till golden brown now add the chopped tomato cook for 6-7 min.

4. Now,add the dal and sambar powder to the pan and cook for 10 min. in medium heat. Kootu is ready.

5. Serve the kootu with rice,roti and puri.

The dal should be half cooked.If it is over cooked it will become garvy not kootu.
And one more thing you can use any other vegetables like bottle gourd, snake gourd, chow chow, banana flower.

let's see what other's doing in MARATHON DK , Siri , Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh ,Sripriya,Viji

ADAI AND AVIAL A TAMILNADU DELICACY

i Ithink you all got an idea what IS my theme this week in RECIPE MARATHON 2 . Yes it isTamil nadu cusine this week .Iwill try to cook some delicious dishes from Tamilnadu cusine And here Iam.

Adai a fav break fast in TAMILNADU. when i first eat this delicious dish in my aunts place (atthai father s sis) I became a big fan of it s.And it is very protein rich and healthy too

And this recipe is from my aunt s kitchen

INGREDIENTS :---

par boiled rice -- 1 cup

chana dal --1/4 cup

moong dal -- 1/4 cup

Tour dal -- 1/4 cup

urad dal --- 1/4 cup

red chillies -- 6

green chillis -- 3 (chillis according to your taste)

cumin seeds -- 1 teasp

asafoetida -- a pinch

chopped onion --1 cup

grated carrot -- 1 cup

coriander leaves -- 1tab sp

curry leaves a few

salt to taste

oil for roasting

METHOD:---

Soak dal and rice for 2-3 hours.
Grind chilies, cumin seeds first in a wet grinder then add rice and dal asafetida, salt and grind in to coarse batter.
Remove from the blender or wet grinder and mix with chopped onion coriander leaves, mix well.(you can use young drumstick leaves instead of coriander leaves and also a few curry leaves )
Heat a dosa tava and grease with little oil pour the adai batter on it and spread in to semi circles (this should be little thick like oothappam)
Now top with some more chopped onions and grated carrot sprinkle 1 tea sp oil on it and turn the other side and roast light brown color
Remove from the pan and serve hot with avail or coconut chutney and jaggery or with spicy onion chutney
If you are in diet control then add a tab sp oil to the batter and use a no stick pan
No need to ferment the adai batter grind the batter and do the adai s at that time itself
Instead of carrot you can use other vegetables like cabbage, amarth leaves(totakura) my aunt(athai) use to add mullai or chiru keerai to this
INGREDIENTS FOR AVIAL:--
Mix vegetables –2 cups (like carrot, drumstick, green beans, potato, raw banana, white pumpkin, raw mango, yam )cut in to 1inch pieces
Grated coconut – 1 cup
Cumin seeds 1 tea sp
Green challis – 3-4 (according to your taste)
Coconut oil – 2 tea sp
Mustard seeds – 1 teasp
Curry leaves a few
Salt to taste
Sour thick curd – 1 cup
METHOD:--
Cook all vegetables in 1 cup water and salt till vegetables become (tender not very soft).
In the same time grind coconut, cumin seeds, green challis in to coarse past with a little water and add this paste to cooked vegetables and mix well and let it cook for few more min.
Now heat oil in a pan add mustard seeds, curry leaves let them popup and add this seasoning to the avail and switch of the flame and now add sour curd(beat the curd before you add to the avail)
Serve with adai or rice
If you are using raw mango then no need to add sour curd if you want you can add fresh curd that time.

BROKEN WHEAT PAYASAM

Broken wheat -- 1/2 cup
Milk --- 2-3 cups
Sugar --- 1 tab sp
Catdomom powder --- 1/2 tea sp
Cashew nuts -- 10 broken
Raisins --- 10
Ghee -- 1 tea sp
Water -- 2 cups

METHOD :---
Heat ghee in a pressure cooker add broken cashew nuts and raisins fry till golden colour and remove and leave aside.
Now add broke wheat to the same ghee and fry for a while and add 1 cup milk and 2 cups of water and cook till 3 whistles.
Remove from heat and let it cool then open and add sugar ,fried cashews and raisins ,cardomom powder mix well .
Now add 2 more cups boild milk and mix well and serve hot.
I enjoyed this as a break fast with crispy tost.
You can add any other dry fruits and even fresh fruits also.

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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