Fried Ravioli With Carrot Halwa

Ohh already one week finished with this fusion cooking. I am very exited with this recipes, I just love to take like this challenges in cooking. When I saw this theme in BM themes for this month just jumped to take this theme for my first week. the only thing I think about is the Italian Ingredients like polenta and some pastas like Ravioli sheets. Polenta I got it very easily But I did not find ravioli sheets. Then I took a day time from Valli to decide this theme whether I can make this sheets at home or not. Finely I decided to take this challenge and made this pasta sheets at home. They came out ok but not perfect.
                 I thought making pizza for this theme but making this traditional bread in to Indian style is very popular in every pizza corner now a days in India. So I want to do my experiments with other ingredients in Italian Cuisine. Here are my 6 recipes what I made for this BM first week hope you all like them.Thank you So much Valli for this wonder full theme, I enjoyed making them and hubby enjoyed eating them.
Spaghetti With Kerala Stew
Bruschetta With Chenna Masala
Polenta Upma
Risotto with Palak and moong dal
Ravioli with Shahi Paneer
Pasta Butter Masala
Now here is the final recipe for this week  is Fried Ravioli With Carrot Halwa....
INGREDIENTS:---
Flour ----- 1 cup
Egg ----- 1 no
Salt --- a pinch
Water -- few drops if require

METHOD:----

1. Take flour on a work top and make a well in the center sprinkle salt, break the egg in the well.
2. Use a fork to scramble the egg, incorporating the flour.
3. Once they mixed with the flour then use your hands to make a dough.
4. If you feel that the dough is stiff can sprinkle a few drops of water and or the dough is sticky then add a little flour and knead the dough for one minute.
5. Now make the dough in to two portions and press them in to thin sheets with a rolling pin. If you have a pasta maker then your work will be very easy.
6. Trim the edges to make the pasta sheets a rectangle.
Now Let's check for this filling Carrot Halwa
INGREDIENTS:---
Carrot --- 1/2 kg (about5-6 carrots)
Khoya --- 50 gms
Full cream milk --- 1/2 cup
Sugar --- 3/4 cup
Ghee --- 1/4 cup
Cashew nuts --- 20-25
Raisins --- 20
Almonds --- 15 (soaked in water for over night and chopped)
Cardamom powder --- 1/2 tea sp
METHOD:----
Scrub and wash the carrots and grate .
Heat ghee in a heavy bottomed pan and fry cashew nuts till gold and keep a side, then fry raisins and leave a side, then fry almonds(badam) and keep a side.
Now fry grated carrot in the same ghee till raw smell of the carrot disappears.
Now add 1/2 cup full cream milk and stir till milk gets dried.
Then add sugar and stir for some time first sugar leaves water and then it become dry cook in a medium heat .
Now add 3/4 cashews, raisins, almonds,cardamom powder mix well then add 3/4 khoya mix well and stir for 2 sec. and remove from the fire.
Dish out in to a serving bowl and top with remaining dry fruits and khoya
Now lets start making the fried Ravioli
METHOD:---
1. Brush the pasta sheets with water.
2. Place a tea sp full Carrot halwa on the pasta sheet.
3. Leave about half inch in between each tea sp of Carrot halwa.
4. Take a second sheet of pasta and lay it over the ravioli.
5. Now cut out ravioli in to individual squares and press the edges to secure the filling in side the pasta.
6 Now leave this carrot halwa filled Ravioli a side for few minute.
7. By the time heat oil in a deep frying pan to deep fry sweet ravioli.
To check if the oil is hot enough to fry ravioli drop a small piece of bread if the bread turn brown in two minutes then your oil is ready for deep frying the ravioli.
8. Now drop slowly 2 ravioli s at a time, turning occasionally fry till golden this will take 60 seconds
9. Remove from oil drain well and let them cool for two minutes and serve.
Serve this Carrot halwa filled ravioli with a scope of ice cream or just sprinkle some honey on top and enjoy.
This is my seventh recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page.

Pasta Butter Masala

When ever we talk about Italian food first comes Pasta to our mind.Pasta in it's many forms is a staple food of Italian cuisine. There are two types of pastas which they use in Italian cuisine they are dried pasta and wet pasta. Dried pastas are very popular now in all over world but now a days wet pasta s also getting popular. In this dried pasta Macaroni is one which is very popular. Macaroni is most popular baked with cheese.
            There are many verities of pasta in India also getting popular  with this short dried pasta, Today's my fusion recipe is Pasta Butter Masala. In this BM theme I used long pasta as spaghetti and egg pasta sheets for Ravioli and now I like to use this cute Short pasat Macaroni with typical Indian butter masala which normally we make with paneer as paneer butter masala. Hope you all like my creation, let's check the recipe.
INGREDIENTS:---
Cooked Pasta  ---- 2 cups
For cooked pasta boil 1 lit water in a pan with little salt and 1/2 tea sp oil  bring to a full boil.
Add 1 and 1/2 cup pasta to the boiling water cook till pasta become soft now pasta is ready for pasta butter masala.
Tomato puree ---- 2 cups

Thick cream --- 1/2 cup
Onion --- 1 cup cut in to cubes
Ginger garlic paste --- 1tea sp
Coriander and cumin powder (dhaniya, geera powder) --- 1 tea sp
Turmeric powder ---- 1/2 tea sp
Garam masala powder --- 1/2 tea sp
Red chili powder – 1 tea sp (especially Kashmiri chili powder that gives a nice color to the gravy)
Kasuri methi --- 1 tab sp
Cashew nut paste --- 1 tab sp
Butter 2 tab sp
Salt to taste
METHOD:--
1. Peel, wash and cut onion in to cubes, and cook till soft in little water (cook in 1 cup water, and strain the water and leave a side. This water you can use in the gravy). Cool and grind in to a smooth paste.

2. Dry roast Kasuri Methi and crush with your hand and leave a side
3. Now heat butter in a pan and add onion paste and fry till light brown color. Then add ginger garlic paste and stir for a min.

4. Then add all powder masalas like turmeric powder, red chili powder, coriander and cumin powder, garam masala powder and mix well then add cashew nut paste and tomato puree, salt to taste and cook till butter leaves from the sides of the pan.
5. Now add cooked pasta mix well and add cream and kasuri methi mix well and cook for 2 more min. and remove from the heat.
Serve this with garlic bread.
This is my sixth recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page.

Ravioli With Shahi Paneer

Ravioli is a pasta which is a filled egg pasta. Since this one is a filled pasta traditionally they fill this with meat mince and serve with tomato sauce. other then meat filling there many other filling also is there . even you can fill this with a sweet also as it turn in to a dessert.
    Now my twist to this traditional pasta in to Indian flavor I choose a paneer curry with gravy for this so that we can fill the pasta with curried paneer peace and serve with the gravy as a sauce. When I got this idea for this BM I search for ravioli sheets but I did not find them any where. So I tried to make them at home. I did not get a perfect sheet but I think made them ok should have a lot of practice. I am sure keep on trying pasta sheets at home and let's check today's recipe

Flour -----   1 cup
Egg  -----  1 no
Salt  --- a pinch
Water  -- few drops if require
METHOD:----
1. Take flour on a work top and make a well in the center sprinkle salt,  break the egg in the well.
2. Use a fork to scramble the egg, incorporating the flour.
3. Once the mixed with the flour then use your hands to make a dough.
4. If you feel that the dough is stiff can sprinkle a few drops of water and  or the dough is sticky the add a little flour and knead the dough for one minute.
5. Now make the dough in to two portions and press them in to thin sheets with a rolling pin. If you have a pasta maker then your work will be very easy.
6. Trim the edges to make the pasta sheets a rectangle
Before you make the sheets keep ready your filling. Here I am using a Indian curry for the filling  because my today's recipe is a fusion. so let's check the filling.
INGREDIENTS:-----
Paneer  --- 200 gms

Onion --- 2 medium
ginger ---- 1 inch piece
Garlic ----- 4 cloves
Tomato ---- 4 medium
Green chilies ---- 3 no.
Red chilli powder --- 1 tea sp
Turmeric powder ---- 1/2 tea sp
Garam masala powder --- 1 tea sp
Cashew nuts --- 20- 25
Cream --- 3/4 tab sp
Milk ---- 1/2
Oil ---- 3 tab sp
Salt to taste
METHOD:---
1. Peal onions and cut in to cubes heat 1 tea sp oil in a pan and fry onions till soft, peel and chop ginger,peel and remove seeds and chop tomato and add garlic, tomato,ginger, green chilies to onions and make a smooth paste.
2. Soak cashew nuts in milk for 1/2 hour and grind in to smooth paste and keep a side.
3. Now cut the paneer in to 1 inch pieces and fry in hot oil in a medium heat till light brown remove from oil and leave a side(drop paneer in warm water in a bowl and keep a side this keep paneer soft ).
4. Now heat oil (or you can use ghee for this curry) in a pan add onion paste and stir till oil starts separating from the onion paste.
5. And then add red chili powder ,turmeric powder, garam masala powder, saute for 2 min. then add cashew nut paste and stir for 3 more min then add 1/2 cup water and salt to taste mix well and bring to a full boil and let it cook in a very slow flame till gravy becomes thick(here you can add if you like to add any dry fruits like cashew,almonds and risins, fri them in ghee till light brown and add them to gravy.).
Finally add fried paneer pieces and cream mix well and leave in alow flame for 1 minute.

Remove from heat and garnish shahi paneer with chopped coriander leaves and cream.
Now lets start filling this Shahi paneer in Ravioli sheets.
1. Brush the pasta sheets with water.
2. Take paneer piece from the curry and place each paneer piece on to pasta sheet.
3. Leave about half  inch in between each paneer piece.
4. Take a second sheet of pasta and lay it over the ravioli.
5. Now cut out ravioli in to individual squares and press the edges to secure the filling in side the pasta.
6. Now boil water with a little salt and add the stuffed ravioli to boiling water till they float this will take about 5 to 6 minutes
7. Remove ravioli from boiling water and serve with shahi paneer gravy.
This is my fifth recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page

Risotto With Palk And Moong Dal

Like Indians in some regions of Italy they like to have rice in the first course of the meal. Riso - rice which they use in their cooking are round short grain rice. Most of this Italian rice is high in starch. They cook rice with broth in to a creamy texture and this broth may be a chicken or meat or vegetable broth. Normally risotto contains Parmesan cheese ,butter and onion this is the common way they cook rice. In some recipes they use some white or red wine  to rice before they add broth. The traditional texture of the Risotto should be creamy and fairly fluid not watery. Risotto can be made using vegetables, meat, fish and a different types of cheese. Here my todays recipe is fusion with Indian ingredients. I  have a small cup of arborio rice in my pantry, I totally for got about this rice and was searching for shell pasta I found this one, got this risotto idea for my theme. Made little changes to my plan and included this risotto, since this is a fusion I didn't use cheese, gave a flavor of Indian spices so let's check the recipe.. INGREDIENTS:---
Arborio rice or any short grain rice --- 1 cup
Palak (spinach) ---  1 cup finely chopped
Moong dal  --- 1/2 cup
Butter ---  1 tab sp
Cumin seeds --- 1 tea sp
Mustard seeds --- 1/2 tea sp
Onion --- 1 small chopped
Green chillies --- 2 chopped (optional)
Garlic --- 3 cloves finely chopped
Stock or water --- 2 cups
Salt to taste
METHOD:----
1. Heat butter in a pan add mustard seeds, cumin seed, chopped garlic, chopped onion, chopped green chilli fry till onion turns in to soft but that should not change the color.
2. Add rice and give good stir to cover the fat on rice to avoid sticking the rice together.
3. Then add chopped palak (spinach) and fry for a while.
4. Now keep the heat in low and add 1/4 cup stock, stir slowly cook till rice absorb the stock.
5. Then add Moong dal to the rice mixture and 1/4 cup more stock stir and cook till the stock absorb
4. Continue to add stock 1/4 cup at a time stirring slowly and letting the rice absorb the stock.
5. By the time you finish the stock you can see the rice and dal in cooked and risotto will turn in to a creamy texture the rice is slightly firm in the center.
6. Season with salt stirr well and serve.
If you feel like your risotto is thick then add some more stock or water till it turns in to a creamy texture but I like my risotto little thick
That's it Risotto in Indian style is ready to serve.
 In India it's difficult to get Arborio rice or any other Italian rice so you can use any short grain rice that is rich in starch. But I am not sure you get a original risotto taste.
If you like to add cheese the add grated cheese on top of the risotto and serve. I don't like chees much so I didn't add that is totally your choice.
This is my fourth recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page

Polenta Upma

Polenta is a golden yellow cornmeal, It is a staple food of the North Italy. Normally this traditional Italian staple makes a good combination with meat, chicken, fish, vegetables and mushroom is my choice with polenta.Traditionally polenta is cooked with water in to a creamy paste texture. Some times after boiling it may be deep fried or baked usually they make this fried version with leftover polenta. Coming to today's recipe Upma is a favorite South Indian break fast. Since my theme for this BM is cooking Italian in to Indian. Today I am going to mix the South Indian spices with traditional Italian staple food so here is my recipe for the day.. INGREDIENTS:---
Polenta --- 1 cup
Onion --- 1 medium chopped
Green chillies --- 2 chopped
Ginger ---   1 inch piece chopped
Curry leaves --- 1 spring
Oil  ---- 1 tab sp
Mustard seeds --- 1/4 tea sp
Channa dal -- 1 tea sp
Cumin seeds -- 1/2 tea sp
Water   --- 2 1/2 cups
Ghee --- 1 tab sp optional
Salt to taste
METHOD:--
1. Heat oil in a pan add mustard seeds let them popup then add channa dal, cumin seeds, fry for a while.
2. Now add chopped onion, curry leaves, chopped ginger, chopped green chillies and fry till onion turn in to transparent. (here you can add chopped vegetables like carrot, beans, green peas, potato, broccoli if you like.)
3. In the mean while boil 2 &1/2 cups water on the other side.
4. Add polenta to the onion mixture fry for 1 second then add boiling water salt to taste give a good stir cover and cook in a low flame for 5 minutes.
5. Now open and add ghee mix well and again cover and cook till done this will take another 4 minutes.
Now Polenta Upma is ready to serve.
I served this Polenta Upma with garlic stir fried vegetables for this you need..
Broccoli --- 1 small cut in to small flowers
Carrot --  1 big cut in to bite size pieces
Garlic -- 3 cloves crushed
Olive oil --- 1 tea sp
Salt to taste
Pepper powder
Boil water with little salt and broccoli set a side for 5 minutes and Strain water and leave a side.
Heat oil in a pan add crushed garlic, carrot pieces, broccoli, salt and pepper give a good stir and remove from heat and serve.
This is my third recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page

Bruschetta With Channa Masala

Bruschetta is an antipasto from Italy means a snack which is served before meal as a starter. It consists of a bread roasted and rubbed with garlic and topped with olive oil and freshly chopped vegetables, meat and cheese. In some regions of Italy bruschetta is served with out topping, only with  the first product of olive oil. So this one is totally a traditional Italian snack. Now I am going to give it an Indian touch, so lets check the traditional Italian snack in to Indian style.
INGREDIENTS:---
channa (chick peas) --- 1 cup
Onion  ---- 1 chopped
Tomato --- 1 chopped
Ginger  --- 1/2 tea sp chopped
Garlic  --- 1/2 tea sp chopped
Red chilli powder -- 1 tea sp
Turmeric powder -- 1/4 tea sp
Garam masala powder --- 1/2 tea sp
Chat masala powder -- 1/4 tea sp
Salt  --- 1 tea sp or according to your taste.
Oil  ---  1 tab sp (you can use olive oil for this)
Coriander leaves ---  1 tab sp chopped
Cumin seeds -- 1teasp
Garlic cloves  --- 3
Olive oil --- 1 tab sp
Onion --- 1 tab sp finely chopped
Baguette or any other Italian bread slices

METHOD:---

1.Soak chick peas in enough water for over night.
2. Heat 1 tab sp oil add cumin seeds fry for a while then add chopped onions fry till onion becomes soft.
3. Now add chopped tomato, chopped ginger, chopped garlic give a good stir.
4. Then add salt to taste, red chilli powder, turmeric powder, give a good stir and cook till tomato turns in to soft.
5. Then add soaked channa, garam masala, chopped coriander leaves, 1/2 cup water mix well cover and cook till chick peas become soft.
If you would like to do this process in a pressure cooker then do the all process in a pressure pan after you add channa cover and cook till two whistles.
6. Check if the chick peas are cooked then switch off the heat and set a side.
Now channa masala is ready for topping
Let's assemble  the bruschetta
7. Brush some olive oil on baguette or bread slices and roast them on a grill or on a pan or you can grill in a oven also but grill the bread slices till they turn in to nice golden color.
8. Remove the bread slices from grill rub garlic on each bread slice and place the bread slice on a serving plate top with channa masala and sprinkle with finely chopped onion. This topping you have to do just before you serve other wise the bread may get soggy or you can serve the topping in bowl separately with a spoon, so that your guests will serve the topping by themselves over the bread. 
You can sprinkle some chopped tomato and coriander leaves with chopped onion.
This is my second recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page

Spaghetti With Kerala Stew (Spaghetti With Coconut Sauce)

This months Blogging Marathon is little more exited for me because Valli included few new themes in this month which are my favorites like Indian thali and Italian in to Indian style.  Italian is one of my favorite cuisine, specialy the ingredients what they use in this cuisine are very less, most of the dishes they finish with in four to five ingredients (this I am talking about the original recipes here my recipe are fusion).Pasta is one of the most popular ingredient, more then 650 types of pastas are there. Pasta is a traditional staple food also. In Italian cuisine normaly pasta is served with a pasta sauce which contains tomato, onion and herbs some times with meat. And some times this pasta is simply served with pesto sauce also. My today recipe is a fusion with Indian and Italian which is a theme for Blogging Marathon. So both the cuisines are my favorite cuisines. When I first saw this theme in Marathon page got  this idea of mixing Italian with totally SouthIndian Kerala flavors and first came to my mind is Vegetable stew we usualy make a side dish for Idiyappam or Aappam this contains coconut milk. In my view coconut milk and pasta will make a good combination and it worked out  very well. The dish came out so delicious and pasta bleanded with coconut milk . For me this dish is just wonderful. So hope you also like my creation... IINGREDIENTS:---

Mixed vegetables -- 1 cup cut in to cubes ( Carrot, beans, green peas, potato I used only this if you have cauliflower can add that also)

Onion --- 1 big sliced
Green chillies --- 2 slit
Curry leaves --- 10
Oil -- 1 tab sp (coconut oil is the best choice can use sunflower oil or olive oil also choise is yours.)
Cinamon --- 1 inch piece broken
Clove s --- 4
Cardamom -- 3
Black pepper corns -- 6
Garlic cloves ---- 4 crushed
Ginger --- 1/2 inch piece crushed
Salt --- 1 tea sp
Turmeric powder --- 1 pinch
Thin coconut milk -- 1 cup
Thick coconut milk --- 1/2 cup
Spaghetti --- 1 pak ( the spaghetti pack which I used is 250 gms that serves for 4 people)
Oil ----- 1 tea sp
Salt --- 2 teasp

Method:--

1. In a wide pan dissolve 1 tea sp salt in 2 ltrs water and start boiling, bring to a full boil add 1 teasp oil mix well.
2.  Gradually immerse spaghetti in to the boiling water and continue cooking for ten minutes. stirring occasionally. Do not over cook, ten minutes is more then enough to cook spaghetti.
3. Drain the hot water from the cooked spaghetti and rinse in fresh cold water.
4. Take few drops of oil and apply on spaghetti so that won't stick together, leave it a side.
5. In a preassur cooker heat 1 tab oil then add clove, cardamom, cinnamon, black pepper corns, curry leaves let them fry for a while and add sliced onion, green chillies, crushed garlic, crushed ginger fry till onion turns in to transparent.
6. Now add mixed vegetables, turmeric powder, Salt to taste give a good stir add 1/4 cup water and thin coconut milk stir well, cover with lid and cook for 2 whistles
If you are using a normal pan (not a preassur cooker) then all the process is same but cook till the vegetable are cooked this will take 10 to 15 minutes time in a low heat.
7. Switch off the heat and let it sit for some time to release the preasure then open the lid.
8.Again bring the pan on to the stove top in a low heat add thick coconut milk stir well and bring to full boil. After you add coconut milk keep on stirring other wise some times coconut milk will be curdle so keep on stirring and keep the heat on low heat
9.Cook till the souse become thick and gravy looks creamy the switch off the heat, let it sit for a while and serve
10.Serving suggestions with spaghetti --- roll cooked spaghetti with a fork and place it in the middle of the plate pour the mixed vegetable stew over the spaghetti roll and serve warm.
Enjoy this Italian in to Indian combination . We really enjoyed this spicy delicious spaghetti in a new flavor with coconut milk and vegetables.
 This is my first recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page

Senagapappu Saggubiyyam Payasam with a Simple Lunch Thali

Some times insted of curry, Sambar, rasam and rice I feel like having different flavord rice with a pickle and some side snacks like bajji, masala vada, pakodi . This menu makes a different satisfaction. I made this simple thali for Srirama navami. Now it is the season ending for Amla so insted of making normal Pulihora, I made Usiri annam (usirikaya Pulihora). I replace vada with onion pakoda. Got bored with Paramannam, chekkara pongal so made this different payasam with Sago and chenna dal (saggu biyyam and senagapappu) and I made Panakam and Butter milk (majjiga, neermore) also. Hope you all like my thali
Let's check what I served in this Simple Lunch Thali
1. Senagapappu saggubiyyam payasam.
2. Usiri annam (usirikaya pulihora)
3. Ven pongal(kattepongali)
4. Daddojanam (curd rice)
5. Onion Pakodi (ullipaya pakodilu)
6. Lemon Pickle (nimmakaya pachadi)

Pongali, Daddojanam & Onion Pakodi (ullipaya pakodilu)

Usiri annam & Senaga pappu Saggubiyyam payasam

INGREDIENTS:---
Saggubiyyam (sabudana) --- 1 cup
Senagapappu (split chick peas, channa dal) -- 1/2 cup
Grated jaggery --  1 cup
Milk ---   2 cups
Cashew nuts --  10
Raisins ----  10
Ghee  ---  1 tab
Cardamom powder  --- 1 tea sp
METHOD :--
1. Soak channa dal in water for 1/2 an hour and pressure cook till 2 whistles.
2. Soak sabudana in water for 2 hous and cook in 2 cups of water till soft.
3.Strain cooked chana dal if any water is left.
4.In this chana dal water soak grated jaggery for 10 minutes and strain, set a side.
5. Heat ghee in a pan fry cashews and raisins remove and set a side.
6. In a heavy bottom pan boil jaggery water bring to a full boil and cook for 8 minutes.
7. Now add cooked channa dal, cooked sabudana with liquid, keep the heat in low flame and let it cook for 8 more minutes keep stirring in between. 
8. After 8 minutes switch off the heat and add milk (boil the milk and let it cool If you add hot milk some times milk will get curdle. so cool the milk and then add to payasam.)
9. Give a good stir to combine every thing add fried cashew nuts, raisins, cardamom powder mix well and serve.
I wanted my payasam little thick like paramannam(pudding) so I used 1 cup milk. But in ingredients I gave 2 cups milk this makes little thin payasam consistence so check your like and adjust milk. Insted of jaggery can use sugsr also but I like jaggery taste so choice is yours
Hope you all enjoy this payasam please bear with my payasam picture will post  nice picture in few days.
This is going to my dear friend Sri Valli's Indian Thali Mela

Horlicks Mysore Pak

 Horlicks Mysore Pak a wonderful twist to traditional mysore pak. Actually my bournavita fudge recipe was born from this recipe. I first tasted this horlicks mysore pak in Ananda bhavn in Bangalore and that was just melt in mouth, too delicious is a small word to express that taste. I tried this three to four time and first time I got halwa texture and some how we finished it that day. Second time I got it with a very hard texture like we can not eat it with our teeth (you can imagine how that will came just like a stone and hubby made so many jokes on this humm ok it happens.). Finely fourth time I got almost near by texture. And finely 5th time yeppeee I got it just perfect, That was just melt in mouth. Insted of horlicks I tried this with milk powder too that taste almost alike. I wanted to post step by step pictures for this recipe but all those pictures in my laptop and my laptop got some problem so will post all those pictures after I get my laptop back. Till that hope you all like this recipe If you have any doubts in this recipe just leave a comment...
INGREDIENTS:---
Chick pea flour -- 1 cup
Horlicks  --- 3/4 cup
water  -- 1/4 cup (to make horlicks paste)
water  --- 1/2 cup (to make sugar syrup)
Sugar -- 1& 1/2 - 2 cups
Extra ghee - 2 tab sp
Ghee -- 1 cup(clarified butter)
METHOD:--
1. Take 1/4 cup water, boil till warm and add horlicks and make a paste and set a side.
2. Heat extra ghee in a pan till smoking stage and add to chick pea flour and first mix with a spoon (because ghee is very hot) then rub with your hand till chick pea flour turns in to crumbs texture.
3. And sieve through a sieve to get a lump less smooth powder and leave a side.
4. Take a big heavy bottom pan add sugar and 1/2 cup water and make a 1 string consistency syrup.
5. Now add fried chick pea flour little by little after you finish adding flour add  horlicks paste immediately ( This process you should do fast other wise mysore pak will turn in to burfi so do this work as fast as you can)
6 By the time you finish adding flour and horlicks paste, this mixture will start bubbling and become thick.
7. In the same time heat 1 cup ghee on the other side till smoking stage.
8.By the time you finished adding chick pea flour the ghee should be ready with very hot smoking stage.
9. Now start adding ghee little by little keep string this processes will take 15 sec. by the time you finish adding ghee. Here In this stage of Mysore pak don't change your attention other wise Mysore pak may become a big disaster so keep your eyes and attention in  mysore pak pan.Keep stirring while you adding ghee and do this process in a medium heat. If you fallow the steps of that 15 sec. time I am sure you can make a delicious Mysore pak.
10. By the time you finish the ghee you can see the bubbles all over the mixture in the pan and it will start leaving the sides of the pan in this stage..
11.Immediately pour this mixture in to a greased plate leave it to cool for 10 min. and cut in to pieces.
This recipe gives soft mysore pak not the hard one which we get in the store and this will sty for 6 months.
This is my finel recipe for Blogging marathon 14th edition group 2 in the theme of combo theme of 3. Lets check the Marathon page for other recipes..

Gongura Pulihora

Gongura Pulihora a delicious twist to traditional pulihora (tamarind rice). After I came here for the first time I saw fresh gongura in the market yestarday. Then I remember this Pulihora recipe will be the pefect choice for my BM theme so I picked up 2 bundles. Insted of only gongura you can use mixed leafy vegetables like gongura, palak, chukkakura or amaranth.And this my twist to the traditional dish today hope you all like this.
INGREDIENTS:---
Rice --- 2 cups
Gongura (Red sorrel leaves)  --- 2 cups
Tamarind paste --- 1 tab sp ( Soak index finger sige tamarind in warm water,extract thick juice and that should be one tab.sp).
Green chillis --- 4 slit.
Turmeric powder --- 1/4 teasp
Salt --- 1 tea sp or according to your taste
For powder:--
Methi seeds (mentulu) -- 6 seeds
Mustard seeds(avalu) --- 1/2 tea sp
Dry red chillies ---  4
Dry roast all these ingredients in pan, grind in to a fine powder.
For tempering:--
Ground nuts --- 1 tab sp
Chann dal ---   1 tab sp
Mustard seeds --- 1/2 tea sp
Cumin seeds -- 1/4 teasp
Dry red chillis ---  3 broken
Curry leaves --- 2 springs
Asafoetida ---  1/4 tea sp
Oil ---- 1 tab sp
METHOD:---
1. Soak rice in four cups of water for  ten minutes then add turmeric and cook till done, spread in a big plate to cool. Each grain shoul be separate cook rice like that.
2. Wash and pat dry gongura leaves.
3. Heat one tea sp oil, add gongura leaves  roast them on a low heat till they lose their raw smell remove from heat  let it cool.
4.Paste gongura leaves in a bleander and set a side.
5. In a deep frying pan heat remaining oil fry ground nuts till golden, remove and set a side, then add channa dal, mustard seeds, cumin seeds, broken red chillis, asafoetida, curry leaves one by one fry for a while and add gongura paste, Tamarind paste cook till oil comes out from the sides of the pan.
6. Add Methi, mustard, red chilli power, fried ground nuts mix well switch off the heat, add this mixture, salt to taste to rice mix well to combine every thing cover and let it sit for at least 1 hour.
Serve this tangy gongura pulihora with pappad, curd chilli and curd.
This is my sixth recipe for Blogging marathon 14th edition group 2 in the theme of combo theme of 3. Lets check the Marathon page for other recipes..

Burrito With A Twist

Burrito is a type of Mexican food, A wheat tortilla  filled with refried beans and meat then fold in to a roughly cylindrical shape. In Mexico the filling will be refried beans, meat, but there are many ingredients we can see in United States. Generally they include the combinations of ingredients are Mexican style rice, or plain rice with beans, Lettuce, salsa, meat, avocado, cheese and sour cream. But To day I give a twist to that Mexican favorite food with Indian ingredients.Actually we can choose many  Indian ingredients like pulav with kurma any vegetable rice with gravy curry or dalmakhani, plain rice with any gravy curry and chutney. In this recipe my choice was simple dal chawal, aloo ki sabji with salad and little green chutney. I really enjoyed this as my today's lunch. It's filling I like the different flavors what I tasted in US.. Next time will try the other combinations

INGREDIENTS:---

Whole wheat tortillas --- 2

Plain steamed rice  --- 1 cup (can use any other rice like pulav, jeera rice)

Dal thadka -- 1 cup (can use any dal like palak dal or dalmakhani )

Aloo ki subji --- 1/2 cup

Green chutney --- 1 tab sp

Carrot --- 1 small cut in to long strips

Cucumber --- 1 small cut in to long strips If you like can add any other salad s that is totally your choice.

Chopped coriander --- 1 tab sp

METHOD:---

1. lightly heat tortillas on a hot tawa both sides.

2. Place warm tortilla on a plate or work surface keep a tab sp of rice sprinkle 1/2 tea sp of green chutney, top with dal, aloo ki sabji, carrot and cucumber strips.

3. Sprinkle 1 tea sp of chopped coriander and start folding.

4. First fold from sides the start rolling like a mat roll and place the burrito fold side down in the serving plate.

Serve hot with raita or yogurt.

This recipe is for blogging marathon 14th edition under the theme of combo theme of 3 now for the last 3 recipes my theme is Traditional dishes with a twist.

This is my fifth recipe for Blogging marathon 14th edition group 2 in the theme of combo theme of 3. Lets check the Marathon page for other recipes..

Carrot And Pesarapappu Dosa- Carror And Moong Dal Dosa

Carrot and Pesara pappu dosa, this is not Andra pesrttu. This dosas are made with split moong dal (pesarapappu). No need of fermentation because we are mixing this dal batter with already fermented dosa batter. Just soak dal for 2 hours grind and mix with dosa batter this process will take only two and half hours time. If you dont have dosa batter then mix 1/4 cup rice flour to dal batter and add 1/2 tea sp of cooking soda or 1 tea sp or 1 small pack of eno mix to combine every thing (don't over mix after you add eno)  you carrot and moong dal dosa batter is ready. Even you don't have any of this ingredients grind dal with carrot by adding thin lightly sour butter milk then add 1/4 cup of pan cake mix and mix well and this variation also makes a soft delicious carrot and moong dal dosas. Hope you all like this recipe.
INGREDIENTS:---
Moong dal -- 1 cup soaked in water for 2 hours
Dosa batter  ---- 1/2 cup
Carrot  ---- 1 big chopped
Green chillies --- 2 chopped
Ginger  --- 1/2 in ch piece pealed and chopped
Salt to taste
Oil for frying dosa s
Grated carrot  --- 1/4 cup optional for topping ( you can top this dosas with chopped onion and chopped palak, methi leaves or any other vegetable. but adding other vegetables give a different flavor, they dominates carrot flavor so adding other vegetables is totally your choice.).
METHOD:---
1. Drain water in to other bowl from moong dal ( so that we can use the same water for grinding the dal. So before you soak dal wash the dal well for 2 times and soak it in the fresh water.) and grind dal with ginger, green chilli, carrot, salt in to a fine paste.
2. Take the ground dal in to a mixing bowl and add dosa batter mix well to combine every thing.
3. Heat a skillet or a dosa pan in a medium heat and pour 1 ladle batter on hot pan, spread it in to a circle drizzle a little oil along with edges, sprinkle some grated carrot on top and let it cook for 1 minute.
4. Then flip the dosa other side, cook for one more second.
5. Serve hot with coriander chutney or onion chutney (spicy chutney s will be the best choice for this dosas.).
This is my fourth recipe for Blogging marathon 14th edition group 2 in the theme of combo theme of 3. Lets check the Marathon page for other recipes.. 

Karam Dosa

The next two recipes in this week I have taken is Dosa for Blogging marathon 14th edition in the theme of combo themes of 3. This karam dosa recipe is a mix of 2 dosa recipes which is Pullatlu and pulibongaralu.Pulibongaralu is one of the dosa veriety which we make with left over sour dosa batter in this we add onion and green chilli paste to make the sour batter to spicy . Will post pulibongaralu recipe soon.Now lets check the recipe for Karam dosa.
INGREDIENTS:---
Dosa batter  --- 1 cup
Curd  ---   1/2 cup
Ragi flour  --- 2 tab sp
Maida  ----  2 tab sp
Onion --- 1 medium chopped
Green chillies  --- 4 or according to your taste
Salt  --- 1/2 tea sp
Cumin seeds --- 1 tab sp
Oil for frying dosas
METHOD:---
1. Grind onion, green chillies in to a coarse paste.
2. Beat curd and add dosa batter,  onion, green chilli paste, salt to taste, maida, ragi flour, cuminseeds mix well to combine every thing. Can add little water if required.
This batter should be like othappam batter.
3.Heat a skillet or a dosa pan in a medium heat and pour 1 ladle batter on hot pan, spread it in to a circle drizzle a little oil along with edges and let it cook for 1 minute.
4. Then flip the dosa other side, cook for one more second.
5. This dosas will be very soft so be care full when you are flipping the dosa and make little thick then normal dosa.
Serve this dosas with coconut chutney or pappulapodi.
Actualy no need of any chutney for this dosa we have already added green chilli and onion paste, this paste will give a chutney flavor and spicy taste to this dosas.
So serving with chutney is totally your choice.
This is my third recipe for Blogging marathon 14th edition group 2 in the theme of combo theme of 3. Lets check the Marathon page for other recipes..
 

Oats And Corn Khichdi

I am a person who like to have porridge in breakfast.This I have started 2 years back I normaly have porridge for my dreakfast with any cereals like oats, wheat, ragi . Normaly I used to take them with milk, honey and fruits. Being a spicy food lover I get bored with this sweet poridge and I tried to mix my cereals with Dal or sambar then I got this Idea of making upma and kichdi with my cereals and I like that taste.So that I change my breakfast some days spicy and some days sweet. In that arry of spicy poridge recipes this Spicy Oats And Corn Khichdi is my favorite breakfast. Hope you also like this version.
INGREDIENTS:---
Oats  ---   1 & 1/2 cup
Split moong dal  --- 1/2 sup
Sweet corn kernels  --  1/4 cup
Green peas  ---  1 tab sp
Onion  ---- 1 medium size chopped
Ginger, Green chilli paste  --- 1/2 tea sp
Kasuri methi ---- 1 tea sp crushed (you can use fresh methi leaves also)
Cumin seeds  ----- 1/2 tea sp
Oil   ----- 1/2 tea sp
Salt to taste
Turmeric powder --- 1/4 tea sp
You can add any other vegetables like choped carrot, beans, spinach, cauliflower and curry leaves. I have only peas in my fridge so I didn't add any other vegetables.
METHOD:--
1. Wash and add 1 cup water to moong dal, start cooking in medium heat till dal splits.
2. Now add turmeric powder, green peas, chopped onion, sweet corn and cook till dal become soft and vegetables are cooked ( If you would like to cook this in a preasure cooker then cook for 1 whistle).
3. Take an other pan and dry roast oats for few seconds switch off the heat and set a side
4. Add ginger green chilli paste, oats, kasuri methi, salt to taste, 1/2 cup more water to dal mixture mix well and cook for 5 minutes, switch off the heat.
If you like to make your khichdi in a thin consistency the add some more water, bring to a full boil and then add tadka.
5. In a small pan heat oil add cumin seeds fry for a while and add this to oats and corn khichdi mix well adjust the taste and serve hot with pickle or as it is.
This is my second recipe for Blogging marathon 14th edition group 2 in the theme of combo theme of 3. Lets check the Marathon page for other recipes..

Ragi Java -- Ragi Kuzhu

Yet another week of Blogging Marathon. This week I have chosen the theme of  combo themes of 3. In this theme we have to cook 2 recipes from any 3 themes. So first two I am goikg to cook with whole grains. In this whole grains my first choice is Ragi - Finger millet. My recipe for to day is Ragi java aka Ragi Kuzhu means Finger Millet Porridge with butter milk.This Ragi java is a perfect break fast for summer. One portion of porridge will keep you cool and full for long time.For kids you can make this with milk and sugar or jaggery. And here is the recipe...

INGREDIENTS:---

These ingredients make 2 glaces of ragi java.
Ragi flour  ---- 1/2 cup
Butter milk  ---- 1& 1/2 cup
Salt to taste
Water  --- 1& 1/2 cup
sliced onion -- 1tab sp
chopped coriander  --- 1 tab sp
chopped green chilli   -- 1 tea sp optional
If you like can add 1/2 cup of broken rice Biyyapu rava again that will increas calories so I didn't use in mine. And can use cooked wheat rava also.. that is totally your choice. You would like to add any of this rava first cook rava and then add ragi flour to cooked rava then cook again till it become like a porridge
METHOD:--
 1.  Dilute ragi flour with 1/2 cup water and set a side for over night. means you are going to ferment the ragi flour
2. After 8 hours or next day morning in a heavy bottom pan boil 1 cup water, bring to a full boil then add fermented ragi flour batter and cook in a medium heat, stir continously.
3. Add little salt and stir and cook for 10 minutes in a medium low heat.to check whether it is cooked or not dip your finger in cold water, touch the ragi mixture, If it is not sticking to your finger then it is cooked.
4.Switch off the heat and set a side to cool. After some time Ragi poridge will become thick.
5. Now add butter milk, sliced onion,chopped coriander and green chillies mix well to combine every thing and enjoy this healthy breakfast with a pickle or just like that.
My choice is with a piece of lemon pickle or just coriander and cumin power (dhaniya jeera powder).
After adding butter milk you fell still it is thick the add some more water or butter milk adjust the salt. I like my java little thick..
This is my first recipe for Blogging  Marathon 14 th edition in the theme of combo theme of 3 let s check the marathon page for the other recipes.

Dates And Oats Bobbatlu

To day is the last day of this week marathon. This is my final recipe for this Festival food- quick and easy Mithai theme. I wanted to post a bobbatu recipe for this last day because tomarrow is ugadi. Bobbatu is the special dish for this Ugadi feast . Again I tried a different filling for bobbatu. This time I want to make a healthy and insted of sugar or jaggery I want to use some thing else. The Dates came to my thought and some  thing I want to mix with dates . I have already posted a recipe with dry fruits and dates so not dry fruits. My next choice is oats Yes it is a different combination for bobbatu filling. So here came the recipe.
INGREDIENTS: ---
Wheat flour --- 1 cup
Water  --- 1/2 cup
Salt a pinch
Oil or ghee for frying
Mix salt and wheat flour add water and make a soft dough cover and set a side.
FOR FILLING:--
Dates  ---- 100 gms
Oats   ---- 1/2 cup Powder
Milk  --- 1 tab sp
Cardamom powder  --- 1/2 tea sp
1. Remove seeds and chop dates add milk to dates and cook,keep on stirring on a low flame till the dates melts and become like a paste.
2. Now add oats powder, cardamom powder mix well to combine every thing with in few seconds it will become like a lump switch off the heat and let it cool.
3. Make small balls out of this dates and oats mixture and set a side.
4.  Make small balls out of  dough and press in to small puri keep the Dates and oats mixture ball in the center of the puri and close from all sides to cover the filling.
5. Press this stuffed ball s in to round thick chapathis.
6. Heat a tawa (griddle) sprinkle little ghee and fry this Dates and oats bobbatlu both sides till it turn in to nice golden.
Serve with ghee in Ugadi thali or thick condenced milk or rabdi  is the perfect choice for this Dates and oats bobbatlu.
Enjoy your festival meal with this delicious Dates and oats Bobbatlu.
This is my 7th recipe for blogging marathon 14 th edition in the theme of Festival food - quick and easy mithai, lets check the marathon page for other recipes.
My other Bobbatlu recipes...
Bobbatlu
Kova bobbatlu
Protein roti

Ragi Halwa

Todays my recipe for blogging marathon is Ragi Halwa. I started using Ragi in my food almost 15 years back. I use this millet in many way like ragi jawa with butter milk is must in summer. That gives a good energy and keep your body cool and I add 1 tab sp of ragi flour in may every day chapathi dough.Because this finger millet is rich in fiber, calcium and protein so here is the recipe..

INGREDIENTS:--
Ragi flour  --- 1 cup
Wheat flour  --- 1/4 cup
Sugar  --- 1/2 cup or according to your taste
Milk ---- 1 cup
water 1& 1/2 cup
Cardamom powder  --- 1 tea sp
Cashew nuts  --- 10 broken
Raisins  -- -  10
Ghee   --- 1/4 cup
METHOD:---
1. Heat 1 tab sp off ghee in a non-stick pan add wheat flour and fry till nice aroma comes out and add this wheat flour to ragi flour.
2. Take both flours in a bowl and mix well, add milk  and water to this flour mixture mix well and make sure that no lumps in this mixture, sat a side for 10 minutes.
3. Heat the remaining ghee and fry cashew and raisins remove from ghee set a side, set the ghee also aside this we are going to use in the next step.
4. Now pour the flour and milk mixture in to a non-stick pan add sugar and start cooking in a medium heat.
5. Keep stirring till the mixture becomes thick this will take 3 to 4 minutes when it starts thickening add 1/2 ghee and stir well and keep on stirring.
6.With in few minutes the halwa will absorb all the ghee then add the remaining ghee and keep stirring.
7. In this stage add cardamom powder,fried cashew and raisins mix well and cook for few more minutes.
8. By the time you will see the halwa leaves the sides of the pan and ghee will start s comming out.
9. At this time grease a plate with little ghee and pour this ragi halwa in the greased plat and flaten with a spoon or knife, Cut in to desire shapes or you can serve it in the bowls also.
Inted of milk you can use all 2 & 1/2 cups of water  and can add grated coconut this will increase the taste.
This is my 6th recipe for blogging marathon 14 th edition in the theme of  Festival food - quick and easy mithai, lets check the marathon page for other recipes.
My other Halwa recipes...
Maida Halwa
Dry fruit Halwa 
Water melon halwa 
Gajar Halwa 
Weat Halwa 
Rava kesari

Appalu

To days recipe is one more traditional sweet recipe from andhra cuisine. This sweet is specially made on the day of Hanuman jayanthi or on stardays and tuesdays in Hanuman temple in my home town to offer god as prasadam. And the recipe is Appalu which is made by wheat flour and jaggery. this recipe is my 5 th recipe for blogging marathon and here I go with the recipe.
INGREDIENTS:--
Wheat flour  -- 1 cup
Rice flour   --- 1 tab sp
Grated jaggery  -- 3/4 cup (you can use sugar also)
Cardamom powder  --- 1 tea sp
Ghee  ---- 2 tea sp
Water  --- 1/2 cup
Oil for deep frying

METHOD:---

1. Take grated jaggery and water in thick bottom pan and cook it till jaggery melts no need of making any consistency just cook till the jaggery melts.
2. Now add ghee and cardamom powder and bring to a full boil.
3. Switch off the heat and add flour s slowly mix well to make a soft dough.
4. This dough shoul be like athirasam(arselu) or nippattu dough consistency that you can make small ball and press with your hand.
5. Set a side and let it cool.
6. Make small balls (golf ball size) out of this dough.
7. Now grease a plastic cover or you can greas your palms  and take this dough ball and press gently in to round shape (like masala vada).
8. Heat oil for deep frying, Slowly drop this Appalu in to the hot oil, fry in a medium heat.
9. Fry till they turn in to dark brown color remove from oil and press in between two laddels to remove extra oil ( normaly this appalu dont drink oil much so ne need to press them to remove extra oil. If you feel  that they drunk oil the do this pressing process).
10. Now Appalu is ready to serve.
Take care when you mixing the dough that shoud be in right consistency, if the dough is too hard then your Appalu will become hard. If the dough is too watery the Appalu will absord a lot of oil so take care when you mix the dough.
This is my fifth recipe for blogging marathon 14 th edition in the theme of Festival Food - quick and easy Mithai lets check the marathon page for other recipes

Timmanam A Traditional sweet from Andhra

After all my Laddu and burfi recipes to day I am going to post a traditional Andhra recipe Timmanam - Kobbari payasam . Timmanam is a sweet made by coconut and rice flour so that in some places of  Andhra people call this as Kobbari payasam. This sweet is very famous in Konasema is a delta located in the East Godavari District of Andhra Pradesh. This place is well known after its coconut production  because of that like in kerala people use coconut a lot in there cuisine here. Timmanam - Kobbari (kobbari means coconut in telugu) payasam is very famous in this region. This payasam is specialy made on the day of Atla - Thadiya This festival will fall in the month of september. On that day married women fast for the whole day,  do puja in the evening.Pray god for the long life of there husband, offer Dosa, coconut chutney and timmanam and distribute this prasadam among the neighbour married women. So this is the tradition and here I go with this traditional Timmanam - Kobbari payasam for blogging marathon.
INGREDIENTS:--
Milk  -- 1 cup
Thick coconut milk  -- 2 cups
Rice  --- 1/4 cup soaked in water for over night
Grated coconut ---- 1/2 cup
Grated jaggery  --- 1/2 cup or you can use sugar also insted of jaggery but my choice is jaggery.
Cardamom powder  --- 1 tea sp
Cashew --- 10 broken
Raisins  --- 10
Ghee  --- 1 tea sp
METHOD:--
1. Remove rice from water and grind with grated coconut in to a fine paste and set a side.
2. Boil milk in a thick bottom pan, bring to a full boil and add coconut milk again being to a full boil and reduce the heat add ground paste and stir continuously to avoid lumps, with in few minutes the mixture become thick.
3. When the mixture starts to become thick add grate djaggery or sugar, cardamom powder give a good stir and cook for 2 more minutes and switch off the heat.
4. In a other small pan heat ghee fry cashew and raisins add this fried dry fruits to payasam
The consistancy of this payasam should be like a very thick soup or like firni.
Now Timmanam - kobbari payasam is ready to serve
This my fourth recipe for blogging marathon day 4 in the theme of Festival Food - quick and easy mithai and lets check the marathon page for other recipes for to day.

Bournavita fudge - Bornavita Sukdi

I wanted to do some thing different in burfi for this festival time. And I wanted to make with wheat flour, then thought of sukdi a famous sweet from Gujarathi cuisine but wanted to do some thing different with that. when I was checking my pantry I saw small pack of  Bournavita which was laying from few months. The I got this Idea of Bournavita fudge with wheat flour in the way of sukdi . Hope you all like this recipe and here it is......
INGREDIENTS:---
Whole wheat flour --- 1 cup
Bournavita  --- 50 gms meand nearly 1/2 cup
Sugar  --- 3/4 cup
Poppy seeds  --- 1 tea sp
Seasame seeds -- 1 tea sp
Cashew nuts --- 1/4 cup broken in to small pieces
Ghee  --- 1 cup
METHOD:--
1. Dry roast poppy seeds, seasame seeds in a pan and set a side.
2. In the same pan take a tea sp of ghee and fry cashew pieces and set a side.
3. Grease a plate with little ghee and sprinkle fried poppy seeds, seasame seeds, cashew pieces ste a side.
4. Now in a thick bottom pan heat rest of the ghee and add wheat flour and keep on stirring till raw smell goes and flour turn in to pink color.
5. Add bournavita mix well and switch off the heat add sugar immediatly mix well to combine every thing.
6. Pour this mixture in to the greased plate and flatten with a spatula. This work you have to do very quick other wise the burfi mixture will get set.
7. Make marks in wich shape you want.
This is my third post for blogging marathon 14th edition in the theme of Festival food -  quick and easy mithai lets check the marathon page for other recipes.

FriedChannaDal & Oats Laddu - Putnalu - Oats Laddu

Fried channa dal (Putnalu, veyinchina senagapappu) and oats laddu Yes normaly we make Putnala laddu with only Putnalu and jaggery. This time I wanted to make it little different mixing some other ingredient to Putnalu. First I thought of mixing dry fruitd like powdered cashew and badam. Then I thought already I am making laddu with Putnalu that is very rich in protein high in calories so what else we can add. Then suddenly oats came to my mind yes good choice isn't it?. Like that this recipe born. The recipe is very easy to make and laddus's taste so delicious hope you all like this recipe.
Today is the second day of blogging marathon and this recipe is the better choice for my theme Festival Food - quick and easy mithai. So let's check the recipe..
INGREDIENTS:---
Putnalu (Roasted channadal, Dhaliya) --- 1 cup
Oats  ----  1/2 cup
Grated jaggery  ---- 1 cup (you can adjust according to your taste)
Cardamom Powder  -- 1/2 tea sp
Ghee (clarified butter)  --- 1/2 cup 
Camphor(pachi karpooram)  --- a very small piece
If you do not like to add full ghee then reduce ghee to 1/4 cup and add 2 tab sp s of hot milk when to making laddus.
METHOD:---
1. Roast putnalu till the raw smell goes.
2. Grind Putnalu  and oats in to fine powder (If you do not have cardamom powder then add cardamom seeds to putnaalu and grind in to fine powder)
3. Melt ghee and set a side.
4. Take Putnalu powder, oats powder, Grated jaggery, cardamom powder, camphor and mix with your hand to combine well every thing.
5. Now add melted ghee little by little at a time and make laddus.
This laddus will stay for one month out side no need to keep in the fridge, store in a air thight container , If you add milk to make laddus then they will stay for 2days out side and for 1 week in the fridge.
This is my second recipe for blogging marathon 14 th edition in the theme of Festival food - quick and easy mithai let's check the marathon page

Shondesh

One more Sweet recipe for this festival season. This recipe is very easy to make in very less time. No need of making syrup and no deep frying and grinding. Only thing you have to do is curdle the milk means, you have to make fresh paneer. Yes the recipe is Shondesh as traditionally Bengalis call this sweet but rest of us known it as Sandesh. Freshly made paneer with little sweet taste and nice flavor of cardamom or any other flavor like saffron.
To day another edition of blogging marathon started  and I have chosen Festival food easy mithai for 7 days. For this  seven days I am going to post easy mithai recipes. In those this Delicious Bengali delight Shondesh is the first recipe and here I go with the recipe
Recipe source from eCurry
INGREDIENTS:--
Milk  --- 1 lit.(whole milk)
Lemon juice or vinegar --- 1/2 cup (I used 1/2 cup of curd)
Sugar --- 1/2 cup (check the sweet and adjust)
Cardamom powder  -- 1/2 tea sp
Cashew powder --- 3 tab sp
METHOD:---
1. Boil milk in a medium heat and bring to a full boil, keep stirring.
2. Add Lemon juice stir well, increase the heat little bit. The milk will curdle in few minutes, When the milk start curdling you can see the clean water from the sides. When you see this way water switch off the heat and do not over cook. over cook makes your paneer hard.
3.Tranfer the paneer though a sieve or cheesecloth, pour some cold water over paneer and let it drain all the water for 1 hour.
4. Take paneer in to a mixing bowl. Here you can do the process in a food processor but traditionaly Shondesh is made with hand. So mash the paneer with your hand and knead for about seven minutes.
5. Then add sugar, cashew powder, cardamom powder and knead for 3 more minutes by the time you can fell your hands will becoming oily and paneer will become smooth.
6. Take a small portion from the smooth paneer mixture and roll it in to rounds.
This should be soft out side If you take off the paneer from heat in right time then you get a soft Shondesh. If you over cook the paneer it will become hard and you get cracks out side so take care when you are making paneer.
This is my first recipe for Blogging Marathon 14 th edition in the theme of Festival food - quick and easy mithai and lets check the Marathon page.

Sarva Pindi - Ginnappa - Tapala Chekka for ICC

Sarva Pindi - ginnappa or tapala chekka these are the names for this mouth watering snack in Andhra Pradesh. The name is different but the recipe is almost same, and the main ingredient is rice flour.In my mother's place we used to call this as tapala chekka. Her version  of this recipe is with grated bottle gourd, ginger green chilli paste and soaked chana dal. she never add onions to this recipe.After marriage my MIL's recipe is with onion, spring onion , ginger garlic paste and peanuts. And my MIL used to call this as Ginnappa or karam appalu.What ever the name is the recipe is little similar to Akki roti which is a very famous snack in Karnataka.
You can make many variations to this recipe with adding grated bottle gourd, chopped greens like menthileaves, palak and totakura. Sarva pindi - Tapala chekka is the recipe which Valli has chosen for this month ICC. And here I used the great old version of Serva pindi given by Usha. Only thing I added to this recipe is grated bottle gourd. Now here is the recipe.
INGREDIENTS:---
Rice flour -- 1 cup
Sesame seeds -- 1/4 cup
Soaked chana dal - 1 tab sp (optional, remove from water and add to the flour)
 Peanuts -- 2 tab sp (roaste and remove the skin,crush then little bit)
Cumin seeds --- 1 tea sp
Green onion chopped -- 1 tab sp
Curry leaves -- 1 spring chopped
Salt  -- 1/2 tea sp or according to your taste
Oil -- for frying the appalu (rice pancakes)
Bottle gourd  --- 1/2 cup grated
For paste:--
Green chillies --- 5
Garlic -- 3 cloves
Onion --- 1 small chopped
Coriander leaves -- 1/2 cup chopped
Grind all above ingredients in to a coarse paste.
METHOD:----
1. Take rice flour in a mixing bowl  add  crushed peanuts (soaked chana dal if using), sesame seeds, cumin seeds, chopped green onion, ground paste, salt, chopped curry leaves.
2, Squeeze the water from grated bottle gourd and add this to flour mix well to combine every thing well.
3.Now add 1/2 cup warm water to the flour mixture and make a soft dough this dough should be like a soft chapati dough.
4. Divide the dough in to equal portions.
5. Spread little oil on the frying pan or a wide vesal (ginne or tapala).
6. Take one portion of the dough and press it with your hand like a flat cake and make holes in the middle of the cake with your finger.
7. Sprinkle little oil on top of the appa and drop little oil in the holes.
8. Keep the flame in mediun heat, cover the pan and cook for 5 minutes.
9. Remove the cover, reduce the heat to low and cook for 10 to 15 more minutes or till the cake turnes in to golden brown.
10 Then flip the cake other side and cook for 2 minutes remove from cake from pan and serve hot.
Serve with coconut chutney ot simply with tomato sauce and my choice is
Take 1 tab sp of chopped onion and 1 tab sp of chopped tomato, 1 tab sp of coriander add a pinch of salt and 1/4 teap of coriander and cumin powder(dhaniya jeera powder) mix well to combine every thing
Sprinkle this onion and tomato mixture on the top of appa sqeeze a little lemon juice and and enjoy yummmmmmmyyyyy...

Paneer - Atta Laddu With Ugadi Lunch Menu Idea - 1

In the array of my festival recipes this Paneer atta laddu is one different and quick recipe. Normally I use ghee or milk to make this type of flour laddu s. This time I want to make atta laddu in a different way so that I used mashed paneer insted of ghee.I think Paneer is better then ghee in Fat content.You can use store brought paneer also for this recipe but freshly home made paneer gives a better taste.
With this atta laddu here is a menu Idea for Ugadi lunch Hope you all like this...
INGREDIENTS:--
Atta --- 250 gms
Paneer ---- 150 gms
Ghee --- 50 gms
Sugar --- 200 gms (powder)
Cardamom powder --- 1 tea sp
Cashew nuts --- 25 gms ground in to coarse powder
Cashew nuts --- 20 no.
METHOD:--
1. Mash paneer well, to make a smooth dough ( like what we do for rasgullas)
2. Heat ghee in a frying pan, fry cashew nuts till golden remove and set a side.
3. Now add wheat flour to the same ghee and fry till it gives a nice aroma.
4. Add sugar powder, cardamom powder, cashew nut powder give a quick stir and switch off the heat and set a side to cool.
5. After few minutes check the flour and sugar mixture if you can hold the mixture to make laddus then add mashed paneer, mix well to combine every thing.
6. Make small balls out of this wheat paneer mixture, keep each fried cashew on each laddu and give a nice round shape.
You can use grated jaggery in the place of sugar but sugar is the best combination with paneer (thats my choice).
This laddus will stay for 2 days out side because of paneer will stay for 1 week in the fridge

1. Bendakaya Pulusu.

2. Mudda Pappu.

3. Bangala dumpa Batani kura (Potato and green pea curry)

4.Masala Majjiga.

5.Semiya Kesari.

6. Paneer Atta Laddu.

7. Beerakaya Bajjilu.

8. Salt.

9.Dosakaya chintakaya Pachadi (dosakaya mukkalapachadi).  (Dosakaya chintakaya pachadi recipe is comingup)

10. Rice.

11. Pulihora (tamarind rice)

12. Bendakaya Kura.

13. Cabbage pappu kura.

14.Perugu (yogurt)

15. Ghee.

This is what I made for this lunch Idea you can increase or decrease the items in the menu and you can change them also that is your choice. Means you can make rava kesari in  the place of semiya kesari and you can change the curries too even you can change bendakaya pulusu to Mukkla pulusu. But when you plan for Pulusu, mudda pappu is a combination then no need to make sambar .

And can add rasam also in this menu which I for got to keep that in the thali, I made tomato rasam also for this.  This is just an Idea you can change the menu as you like. And ohh yes you can make bobbatlu also which I didn't make. Hope this is helpfull for you in this festival time.

Kova bobbatlu

The days are flying, it's already March.The sun God started doing his job, After ten o clock can not go out because of hot weather. March is like a festival time with Holi and Ugadi (Telugu New Year). Slowly small mangoes are coming in to the market for Ugadi and Jasmines are spreading there sweet fragrance all over.In this month we have two festivals Holi is on eighth March, of course women's day also and Ugadi the Telugu New Year is on 23 rd March. For us Ugadi means get up early in the morning take a oil bath, go to the temple and pray God for a great year a head. Having Ugadi pachadi and a elaborate lunch with Bobbatlu, Garelu and pulihora Wow yumm isn't it.. Every year we make bobbatlu with Dal and jaggery let's try this year with a different filling. and I came up with this KOVA BOBBATLU. For this you can use Home made kova or a store brought kova too But fresh home made kova gives a superb taste and aroma. I tried with both home made kova and store brought also I like the home made one. check my kova recipe here. Normally we use All purpose flour(maida) for Bobbatlu but in this recipe I used atta I feel instead of maida atta gives a unique taste to this so that is totally your choice can use maida also. I prefer less sweet so adding sugar also is your choice I gave the measurement for normal sweet tooth you can increase or decrease the sugar. So here is the recipe..
INGREDIENTS:--
Kova --- 100 gms
Sugar  --  50gms
Cardamom  --- 4 no.
Cashew -- 10
Almonds  -- 10
Atta  -- 1 and 1/2 cup
Salt  ---  a pinch
Water for mixing the dough
Ghee  --- 1/4 cup ( you can fry this bobbatlu with oil also but tastes better with ghee)
METHOD:--
1. Take atta in a mixing bowl add salt and enough water to keand a soft dough. Keand the dough well for ten minutes, cover and leave a side for 1 hour.
2. Make a course powder of cashew and almonds.
3. Make sugar and cardamom in to a fine powder.
4. Take kova in to a bowl add cashew, almond powder,sugar and cardamom powder mix well to combine every thing
5. Heat 1 tea sp of ghee in a non-stick fry pan add this kova mixture and fry for few minutes.
( This process helps you remove the moisture in the kova mixture. when we add sugar to kova that leaves some moisture because of that you can not  make balls out of the kova mixture.If there is moisture in your filling, that will come out when you press the bobbatlu). Swetch off the heat and set a side
6. Make small balls out of this kova mixture.
7. Make small balls out of this dough and press in to small puri keep the kova mixture ball in the center of the puri and close from all sides to cover the filling.
8. Press this stuffed ball s in to round thick chapathis.
9. Heat a tawa (griddle) sprinkle little ghee and fry this kova bobbatlu both sides till it turn in to nice golden.
Serve with ghee in Ugadi thali or  thick mango juice  is the perfect choice for this kova bobbatlu.
Enjoy your festival meal with this delicious Kova Bobbatlu.
Check out my Bobbatlu recipe here 
Check out the festival recipes here

Allam Charu - Ginger rasam

After a small break I am back with this spicy rasam recipe. Actually this recipe I wanted to post in Blogging marathon but because of my health problems I couldn't post at that time. Ginger is a fresh herb which we use a lot in our Indian cooking. This aromatic root vegetable is a best home remedy to enhance digestion and controls airsickness. Two small pieces of ginger every day before meal is very beneficial for digestion,  and ginger is a good remedy for joint pains too. So here is the recipe for Allam charu.

INGREDIENTS FOR CHARU (RASAM )MASALA:---

Allam (ginger) -- 1 inch piece
Black pepper seeds  ---  1 tea sp (miriyalu)
coriander seeds   ---  1 tea sp(dhaniyalu)
Coconut  --- 1/2 inch piece (dry or fresh)
Dry red chillies  --- 4-5 according to your taste
Add little water to above ingredients and make a paste and set a side.
OTHER INGREDIENTS:--
Tamarind  ---- index finger size pieces 2 soaked in warm water for ten minutes.
Toor dal   --- 3 tab sp soaked and cooked till very soft, mash well.
Oil   --- 1 tab sp
Mustard seeds  --- 1/2 tea sp
Cumin seeds  ---- 1/2 tea sp
Green chillies  --- 3
Salt    --- 1 tea sp or according to your taste
Water   --- 2 cups+ 1 cup to make tamarind juice
chopped coriander leaves -- 1 tab sp
Few curry leaves.
METHOD:---
1. Heat 2 cups water in a heavy bottom pan bring to afull boil.
2. squeeze tamarind juice and dilute with 1 cup water and add this tamarind juice to boiling water.
3.Add mashed toor dal and cover with alid, continue boiling in a low heat for five minutes.
4.After five minutes add ground rasam masala paste give a good stir, boil for five more minutes.
5. Heat oil in a other pan add mustard seeds, cumin seeds, green chillies fry for a while and add this to boiling ginger rasam, switch off the heat.
Garnish with chopped coriander leaves and curry leaves.
Serve hot with steamed rice and bringal stir fry (vankaya kura) or potato sitir fry ( bangala dumpavepudu) and enjoy your meal.