tag:blogger.com,1999:blog-70075504949265526962024-03-16T02:31:58.739-05:00womens Era2008This blog entirely for women..Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.comBlogger436125tag:blogger.com,1999:blog-7007550494926552696.post-90844475848335443632015-07-12T14:53:00.004-05:002015-07-12T14:53:54.821-05:00AKBAR BADHUSHA and BUTTER BALLS (Venna undalu)<span style="color: black;"><span style="color: #330000; font-weight: bold;"></span></span><br />
<span style="color: black;"><span style="color: #330000; font-weight: bold;"></span></span><br />
<span style="color: black;"><span style="color: #330000; font-weight: bold;">AKBAR/BADHUSHA almost same procedure only the sugar syrup consistency different.</span></span><br />
<span style="color: black;"><span style="color: #330000; font-weight: bold;"></span></span><br />
<span style="color: black;"><span style="color: #330000; font-weight: bold;">Ingredients needed</span><br /><br />Maida /All purpose flour - 3 cups/250grams approx<br />Butter- 1 bar<br />Cooking soda - 1/4 tsp<br /><br /><span style="color: #330000; font-weight: bold;">For the sugar syrup</span><br /><br />Sugar - for 1 cup I took 1.5 cup sugar for better sweet<br />Water -2 cups (sugar should dip inside water)<br />Cardamom powder - 1/4 tsp<br />Edible camphor /Thine karpuram - a pinch</span><br />
<span style="color: black;"></span><br />
<span style="color: black;"></span><br />
<strong>Dough preparation:</strong><br />
<br />
<span style="color: black;">First mix Butter, cooking soda and ghee nicely / vigorously for 10 minutes.Do it in the same direction.<br /><br />
<div style="text-align: justify;">
<span style="color: black;">Then add all purpose flour and mix well with your hands. Add water little by little and knead it into a soft dough.(I added around 1/4 cup and a little more water)This step is very important to get soft Badusha /Akbar. need dough until it is very soft</span></div>
<span style="color: black;"><br />Let it sit for 15 minutes .<br /><br />After that divide the dough into equal lemon sized balls, flatten it a little and make a depression with your thumb in the middle. <br /><br /><span style="color: #330000; font-weight: bold;">sugar syrup:</span></span><br /><span style="color: black;"><span style="color: #330000; font-weight: bold;"><br /></span></span> <span style="text-align: justify;">Take a pan, add water and sugar and bring it to boil. </span><span style="color: black;"><br />Then boil sugar syrup till it reaches <span style="font-weight: bold;">one string consistency</span>. Add cardamom powder and add pinch</span><br />
<span style="color: black;">Edible camphor for good flavor.</span><br />
<br />
Akbar: needed little thick syrup compare to Badhusha.<br />
once you feel string of the syrup thick, cool it by just mixing the syrup with ladle or spoon some time .<br />
<span style="color: black;"><br /><span style="color: #330000; font-weight: bold;">Badusha/Akbar (shape everything same for both) preparation</span></span><br /><span style="color: black;"><span style="color: #330000; font-weight: bold;"><br /></span></span> <br />
<div style="text-align: justify;">
<span style="color: black;">Heat oil first , add 4-5 badusha, then keep in <span style="font-weight: bold;">low flame</span> and fry the Badushas until golden brown. Flip them gently and cook both sides. </span></div>
<span style="color: black;"><br />Then drop them in the sugar syrup and let is sit for 6-7 minutes. <br /><br />Then remove it from the syrup and place it in a plate. Let the sugar syrup dry. <br /><br />If needed, garnish with grated coconut and grated almonds on top before serving.<br /><br />same way Akbar also the same way like above but dip the Akbar pieces in little thick syrup where it shows finally sugar coated on pieces which is called Akbar.(diff between Badusha n Akbar).</span></span><br />
<strong>Venna Undalu:</strong><br />
<br />
this is also same dough but instead of making round thick balls we will just very tiny balls by rolling the dough in hand as little think and long and cut them with knife as small pieces.<br />
<br />
fry them same as Badhusha/Akbar until golden brown and drop them in same Badusha syrup .<br />
let them drown for 6-7 minutes. remove them from syrup and place on a plate.<br />
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Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com0tag:blogger.com,1999:blog-7007550494926552696.post-28432892440654517442013-01-03T19:47:00.000-06:002013-01-03T19:47:06.636-06:00Kabuli chana gravy with paneer Ingredients:<br />
<br />
<br />
1.Kabuli chana(boiled) – 1cup<br />
<br />
2.Tomato puree – 1cup<br />
<br />
3.Ginger garlic paste – 1tsp<br />
<br />
4.Onions chopped – 1cup<br />
<br />
5.Green chillies – 4<br />
<br />
6.Paneer – 1cup<br />
<br />
7.Ghee – 2tsp<br />
<br />
8.MTR Garam Masala powder - 1tsp<br />
<br />
9.Chilli powder – 1tsp<br />
<br />
10.Salt to taste<br />
<br />
11.cilantro leaves few to garnish<br />
<br />
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<br />
<br />
Method:<br />
<br />
•Soak chana dal overnight and boil them in a pressure cooker till 3 whistles.<br />
<br />
•Boil tomatoes in water ,peel the skin off ,cool and make a paste – Tomato puree<br />
<br />
•Heat 2 tsp of ghee/oil in pan ,add onions,fry till onions are golden brown ,add greenchillies,ginger garlic paste,Tomato puree and cook till the ghee comes up.<br />
<br />
•Now add the the boiled chana ,salt and mix well, cook for another 5 min.<br />
<br />
•To this add chillipowder and cook for another 2min.Add paneer cubes , garam masala ,mix well and add chopped coriander leaves and remove from stove .<br />
<br />
•Goes well with chapathis. Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com3tag:blogger.com,1999:blog-7007550494926552696.post-89869276465462985782013-01-03T16:46:00.000-06:002013-01-03T16:46:49.904-06:00Chilli TOFUchilli TOFU <br />
<br />Ingredients:<br />
1. TOFU/Paneer(Indian cheese) -20-30 cubes(tofu or paneer can be used)<br />
2. Red Pepper -3 (Medium size)<br />
3.Spring onions- 1 bunch(optional)<br />
4.Onion – 1 (Big size)<br />
5.Corn flour – 1/4 cup<br />
6.Soya sauce – 1tsp<br />
7.Salt – as required<br />
8.Garlic – 2 pods<br />
9.Green chillies -4<br />
10.Ginger garlic paste -1/4tsp<br />
11. Sweet and hot Tomato paste - 1tsp<br />
12. Oil – 2 tsp<br />
13. Chopped Coriander leaves to garnish<br />
14.green bell pepper/capsicum -Big one<br />
<br />
<br />
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<span id="goog_1835841117"></span><span id="goog_1835841118"></span><br />
Method:<br />
•To corn flour add salt,ginger garlic paste and roll the <br />
TOFU/paneer cubes in this mix.<br />
•Stir fry the TOFU/paneer cubes rolled in the flour in a pan by adding 1 tsp of oil.<br />
•Fry the cubes till they are light brown in colour on all sides and keep aside.<br />
•In a deep fry pan,add 2 tsp of oil.To this add chopped onions and fry till they are translucent.<br />
•Later add chopped garlic , peppers,spring onions ,green chillies,salt and fry them till they are just cooked right.<br />
•To this add tomato paste,soya sauce and mix well.<br />
•Finally add the TOFU/Panner pieces , adjust salt ,mix well and serve hot.<br />
•Garnish with chopped coriander leaves.<br />
•This can be had like an appetizer or a snack.<br />
Note:<br />
•You can use any colored peppers(red,green,yellow) and also see that you do not overcook the peppers ,they should be crunchyCharithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com2tag:blogger.com,1999:blog-7007550494926552696.post-88106699536420016262012-02-25T13:47:00.000-06:002012-02-25T13:47:10.038-06:00Croutons/Bread cubes for soups and salads<strong>Ingredients</strong><br />
<br />
<br />
15 slices bread<br />
<br />
1/4 cup butter, melted<br />
<br />
2 teaspoons garlic salt (optional)<br />
<br />
<br />
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</div>
<strong>Method:</strong>Preheat oven to 350 degrees F (175 degrees C). <br />
<br />
Remove crusts from stale bread slices. Brush bread on both sides with melted butter. <br />
<br />
Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet. <br />
<br />
Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned.<br />
<br />
Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads. <br />
<br />Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com2tag:blogger.com,1999:blog-7007550494926552696.post-38421081212513216162012-02-25T12:55:00.000-06:002012-02-25T12:58:33.501-06:00Mixed veg corn soup<strong>Ingredients:</strong> <br />
<ul>
<li>Chopped carrot - 1/2 tea spoon</li>
<li>Chopped beans - 1</li>
<li>Sweet corns - 1 teaspoon</li>
<li>Corn starch - 2 tablespoons</li>
<li>Maida or all purpose flour - 1 table spoon</li>
<li>White pepper powder - 1/2 a small tea spoon</li>
<li>Salt</li>
<li>Water - 6 cups</li>
<li>Croutons(store bought)</li>
</ul>
<br />
<div>
</div>
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<div>
<strong>METHOD: </strong></div>
<br />
Boil water along with the vegetables.<br />
<br />
<div>
</div>
In a bowl mix maida and cornflour with water.<br />
<br />
<div>
</div>
When the vegetables are cooked in the boiling water add the corn and maida liquid ,stir continuously to avoid lumps.<br />
<br />
<div>
</div>
Add salt and pepper.<br />
<br />
<div>
</div>
If u feel the soup is more think u can add more water.<br />
<br />
<div>
</div>
Serve hot.serve with croutons.<br />
<br />
<div>
</div>
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</div>Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com1tag:blogger.com,1999:blog-7007550494926552696.post-59892924780877342152012-02-25T12:35:00.000-06:002012-02-25T12:58:00.458-06:00Spicy Carrot Kurma<strong>Ingredients </strong><br />
<ul>
<li>Baby carrots - 15 (each carrot cut into two pieces)</li>
<li>Onions - 5 (chopped lenght wise)</li>
<li>Curry leaves - 2 sprigs</li>
<li>Curd - 1 big cup (whipped in a blender)</li>
<li>Oil - 2 tb sps</li>
<li>Water - 1 1/2 cup</li>
<li>Chillie powder - 2 t sps </li>
<li>Poppy seeds (gasagasalu) - 2 tb sps</li>
<li>Cashew nuts - 2 tb sps</li>
<li>Cloves (lavangalu) - 4 </li>
<li>Elaichi - 2 </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Dalchini - 1 small stick</li>
<li>Coriander seeds (dhaniyalu) - 2 tb sps</li>
<li>Jeera - 1 tb sp</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ginger - 1 inch piece </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Garlic - 3 cloves</li>
</ul>
<strong>METHOD :</strong><br />
<br />
<div>
</div>
Grind poppy seeds, cashew nuts, cloves, elaichi, dalchini, coriander seeds, jeera, ginger and garlic to smooth paste with little water. <br />
<br />
<div>
</div>
Heat oil in a pan, add chopped onions, curry leaves and fry till onions turn soft. <br />
<br />
<div>
</div>
Add baby carrots, mix well. cover the pan with a lid and cook in low flame for 4 mts. <br />
<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
</div>
<br />
<div>
Remove the lid, add ground paste, turmeric powder, chillie powder, salt and mix well. add 1 1/2 cup of water.</div>
<br />
Raise the flame and bring it to boil. reduce the flame and cover with a lid. Allow the carrots to turn soft (takes about 10 mts)<br />
<br />
Revome the lid, add whipped curd and cook in high flame till the gravy turns thick. <br />
<br />
<div>
</div>
Serve hot with chapathi or rice.<br />
<br />
<div>
</div>
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</div>Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com1tag:blogger.com,1999:blog-7007550494926552696.post-57083587250517661062012-02-01T19:33:00.000-06:002012-02-01T19:39:31.021-06:00Andhra Pesarattu/Moong daal Dosa<br />
<br />
Psarattu - upma is one of the tastiest and traditional breakfast of Andhra Pradesh. Its made with moong dal or green gram lentil (also called pesalu in telugu). This tastes well with ginger chutney. <br />
<br />
<div>
</div>
<strong>Ingredients for pesarattu </strong><br />
<ul>
<li>Moong dal - 2 cups</li>
<li> Ginger - finely chopped </li>
<li>Green chillies - 8 </li>
<li>Salt - 2 tb sp</li>
<li>Cumin seeds - 2 tsps (also called jeera)</li>
<li>oil/ghee - 4 tbs</li>
</ul>
<strong>Toppings for pesarattu </strong><br />
onions - 4 (finely chopped)<br />
green chillies - 4 (finely chopped)<br />
<br />
<div>
</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdrpAPSIItvxFSExeEflqP_DWIdyWmJ2tchrNfqgL-2WV7yXP37DJFRAy83C2hNpYm2iydalBx2HjcuOFJNe_805sTP9qe6gHKOIcuAyxkbZvSFeTN0Xrlkb6MMUvZnRAA3FIo-h3zj0/s1600/pesarattu_upma_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdrpAPSIItvxFSExeEflqP_DWIdyWmJ2tchrNfqgL-2WV7yXP37DJFRAy83C2hNpYm2iydalBx2HjcuOFJNe_805sTP9qe6gHKOIcuAyxkbZvSFeTN0Xrlkb6MMUvZnRAA3FIo-h3zj0/s320/pesarattu_upma_1.jpg" width="307" /></a></div>
<strong></strong> <br />
<strong></strong> <strong>Method: </strong><br />
<div>
</div>
</strong><br />
Soak moong dal over night, Next day drain the water, add 8 green chillies, ginger piece, 2 tb sps of salt and grind into smooth paste adding little water. <br />
<br />
<div>
Remove the batter add jeera (cumin seeds) to the batter</div>
<br />
<div>
Heat an iron pan till hot (if you sprinkle water it has to sizzle). </div>
<br />
<div>
Put spoonful of batter in the center of the pan and spread it round in shape.</div>
<br />
<div>
Add chopped onions and green chilies for topping. </div>
<br />
<div>
Add1 tsp of oil/ghee on top and edges of pesarattu.</div>
<br />
<div>
lower the flame for 2 mts and then turn the flame to high.</div>
<br />
<div>
Alow the pesarattu to turn on golden brown color at the bottom and then turn it back.</div>
<br />
<div>
allow pesarattu to fry for a minute and then turn it back again. Fold into two halves and serve hot with upma and ginger chutney </div>
Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com1tag:blogger.com,1999:blog-7007550494926552696.post-68445799177963618732012-02-01T16:27:00.001-06:002012-02-01T16:30:05.690-06:00Jelly recipes<strong>Fruit Jelly Recipe</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNHXHNJItA0NvfyOuwqOlAG6yVzqqYd-jsd5V8wwdXcpoj0Iuo_-wpZhj5DXBvy6x1WWqc9YHzMyTQV5pcV6Q3m8eIIniLBW6jDnxILu_63AGPGwgE6WOlWUJ_cdcnK1hzI3_9W0-m-w/s1600/strawberry+jelly.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="155" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNHXHNJItA0NvfyOuwqOlAG6yVzqqYd-jsd5V8wwdXcpoj0Iuo_-wpZhj5DXBvy6x1WWqc9YHzMyTQV5pcV6Q3m8eIIniLBW6jDnxILu_63AGPGwgE6WOlWUJ_cdcnK1hzI3_9W0-m-w/s200/strawberry+jelly.jpg" width="200" /></a><strong>Ingredients for Fruit Jelly Recipe</strong></div>
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</div>
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* 2 cups fruit juice(straw berry)</div>
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* 1 cup sugar </div>
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<br /></div>
* 1/4 cup lemon juice<br />
<br />
* 1/3 box (1/4 ounce) vegetable gelatine<br />
<br />
* 1 cup boiling water <br />
<br />
<strong>Instructions</strong><br />
<br />
1. Soak the vegetable gelatine for twenty minutes or more in warm water.<br />
<br />
2. Drain and place in the boiling water.<br />
<br />
3. Boil 5-10 minutes or until perfectly clear. Strain gelatine into the fruit juice and add the sugar.<br />
<br />
4. Stir until the sugar is dissolved.<br />
<br />
5. Turn into molds wet with cold water and let stand until ready to serve. <br />
<br />
<strong>------------------------------Orange Jelly</strong><br />
1 cup orange juice<br />
<br />
6 tablespoons lemon juice<br />
<br />
1/2 cup water<br />
<br />
2/3 cup sugar<br />
<br />
2/3 cup vegetable jelly<br />
<br />
Dissolve the sugar in the fruit juice and water, and add the hot jelly. Mix well, pour into wetted molds, and let set.<br />
<br />
<strong>-----------------Lemon Jelly</strong><br />
<br />
1/2 cup lemon juice<br />
<br />
3/4 cup sugar<br />
<br />
1-1/4 cups water<br />
<br />
2/3 cup vegetable jelly<br />
<br />
<br />
Mix and mold the same as the foregoing.<br />
<br />
<strong>------------Berry Mold</strong><br />
<br />
1-1/2 cups juice from stewed and sweetened berries<br />
<br />
1/2 cup sugar<br />
<br />
4 tablespoons lemon juice<br />
<br />
2/3 cup vegetable jelly<br />
<br />
Mix and mold the same as orange jelly. <br />
<br />
<br />
...................<strong>Pineapple jelly(instant jelly powder)</strong><br />
<br />
<br />
<strong>Ingredients :</strong><br />
Jelly instant mix (flavoured)<br />
water<br />
<br />
Mix for Pineapple flavor instant jelly. Just to mix with boiling water and chill. Rapid coagulation: about 1 hour refrigeration. 100% vegetarian, without gelatin. <br />
<br />
Method :<br />
Put 50 gr of the jelly mix into a bowl. Add 225 ml boiling water and stir thoroughly. Pour into cups. Chill well and serve. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLkEw5sGpqNfhc36ElftlScaI3OokrfEcizKb78a3pfFsliZuEfcEsWmBGstogFHsG8apCtInx5_3UWT1yIF2w5jCF1YN2I476k9cWmpX4UVuXrGtrDG7IFOmlwls5OFmvVJHJzUmazM/s1600/pineapp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLkEw5sGpqNfhc36ElftlScaI3OokrfEcizKb78a3pfFsliZuEfcEsWmBGstogFHsG8apCtInx5_3UWT1yIF2w5jCF1YN2I476k9cWmpX4UVuXrGtrDG7IFOmlwls5OFmvVJHJzUmazM/s1600/pineapp.jpg" /></a></div>
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<br />Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com0tag:blogger.com,1999:blog-7007550494926552696.post-90048994104454604512012-01-20T15:59:00.001-06:002012-01-20T16:02:54.012-06:00Andhra Drum stick SambarSambar is made with yellow lentil called pigeon peas - Tuvar dal - toor dal and vegetables. You can use any vegetables of your choice such as onions, tomatoes, brinjals, beans, yellow dosakai, knolkol,brinjal,squash, raddish ,okra,drumsticks etc. you can use any one or a mix of these vegetables..<br />
<strong>Ingredients for Sambar: </strong><br />
<ul>
<li> Toor dal - 1 small cup </li>
<li>Tamarind - a lime sized ball /pulp</li>
<li>Onions 2 medium sized, chopped </li>
<li>Tomatoes - 2 medium sized, chopped </li>
<li>Drum sticks--6-10 num</li>
<li>Brinjal chopped big pieces few</li>
<li>Curry leaves - a sprig. </li>
<li>Coriander leaves - 1 tbsp chopped. </li>
<li>Salt - 1 tea spoon or to taste. </li>
<li>Jaggery small piece(as ur taste)</li>
<li>Water - 3-4 cups. </li>
<li>Garlic pods/ mashed-3-4</li>
<li>Yellow cucumber few big pieces</li>
<li>Red chilli powder</li>
<li>Sambar powder store bought (MTR/Madras sambar)you can make at home too</li>
</ul>
<br />
<strong>Ingredients for seasoning:</strong> <br />
<ul>
<li>Oil+ghee - 1 tsp each </li>
<li>Mustard seeds - 1 tsp </li>
<li>Cumin seeds - 1 tsp </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Asafoetida - 1 pinch </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Rrd chillies 2</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Turmeric powder - 1/4teaspoon. </li>
</ul>
<strong>Method : </strong><br />
<div>
</div>
</strong><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBx88cdyFmzL_3jZLCmTVskBQ7iw6sx8ywMNWHkC3xhyGZKFVI-x6J7G9TOEYnKYBmE9Q5aat6Dpny4vGieexiMbZzS_O7h77FaLIFmHxC5d6U9QAEG9SMIwyvnKSzTuQ9AgXIKTol04/s1600/IMG_0150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBx88cdyFmzL_3jZLCmTVskBQ7iw6sx8ywMNWHkC3xhyGZKFVI-x6J7G9TOEYnKYBmE9Q5aat6Dpny4vGieexiMbZzS_O7h77FaLIFmHxC5d6U9QAEG9SMIwyvnKSzTuQ9AgXIKTol04/s400/IMG_0150.JPG" width="400" /></a> </div>
<div>
</div>
<br />
<div>
</div>
<br />
Cook Toor dal in 2 cups of water till it is soft and take all required vegetables include all tomatoes,onions,Drum sticks also all other vegs what ever u want to put take in a bowl put some water and cook in pressure cooker along with daal or cook in a dish untill they get tender on stove.wait untill 4 whistles and turn off the heat.<br />
<div>
</div>
<div>
Take out the daal bowl Mash the cooked dal. <br />
<br />
Take out vegs bowl from cooker and mix both daal and vegs in a big vessel to make sambar.turn on heat again..</div>
<br />
<div>
</div>
<div>
Add turmeric,Red chilli powder,mashed garlic to the above.</div>
<br />
<div>
</div>
<div>
Add 1 cup water(required consistency). Boil for 5 minutes. Add the tamarind pulp, salt. Stir. Add more water if needed.(as ur consistency) .</div>
<br />
<div>
</div>
Add sambar powder. Boil for about 5 minutes.finally add Jaggery for special taste(its an optional but sure it will be very tasty) ..let it cook 5 more minutes. Hot sambar ready<br />
<br />
In a deep pan, Heat oil for seasoning add mustard and cumin seeds. When they stop crackling, add asafetida and turmeric powder, curry leaves,red chillies put tadka to the above sambar.<br />
<div>
</div>
<div>
Add chopped coriander leaves to garnish <br />
<br />
<div>
</div>
Hot sambar ready to serve with rice,idly..<br />
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<div>
</div>
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</div>
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</div>
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Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com5tag:blogger.com,1999:blog-7007550494926552696.post-52802380127854248292012-01-20T14:05:00.001-06:002012-01-20T14:07:04.050-06:00Moongdaal Coconut Fry/Pesarapappu koora<strong>Ingredients:</strong><br />
<ul>
<li>Moong daal/pesara pappu-1 cup</li>
<li>Coconut shredded-1/2 cup(fresh coconut)</li>
<li>Green chillies-4-5-(Chopped or splitted in to halves)</li>
<li>Curry leaves-few</li>
<li>Cilantro few starands</li>
<li>Ginger 1/2 tsp-grated(optional)</li>
<li>Oil</li>
<li>Seasoning items/tadka/talimpu ginjalu</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3OPFRf5VX_KE0Ocr8k34lnsgCmvExiugEiRRqDO0ppuoyfPmHDElru8fy-QYaA1_43cm6gmi4dEU2mbEIvlHQowfMIOZ5GZb4rr2oZ1n4ye83eK3PBpr964t9A9JVda3LNl_iLhxMvo/s1600/IMG_0578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3OPFRf5VX_KE0Ocr8k34lnsgCmvExiugEiRRqDO0ppuoyfPmHDElru8fy-QYaA1_43cm6gmi4dEU2mbEIvlHQowfMIOZ5GZb4rr2oZ1n4ye83eK3PBpr964t9A9JVda3LNl_iLhxMvo/s320/IMG_0578.JPG" width="320" /></a></div>
<br />
<strong>Method :</strong><br />
<br />
Take cup moong daal in a bowl wash it and cook on the stove for few minutes.<br />
<br />
Afer boiling moong drain it untill all the water off..<br />
<br />
Take tadka pan put some oil in it add all tadka items fry for 2 minutes then add few red chillies and chopped green chillies,curry leaves and add some ginger last .<br />
<br />
after 2 minutes add drained moong daal saute for a minute and now add grated fresh coconut also and saute well few minutes untill the coconut get boil propely with daal,add salt to the required and cover with lid for 2 minutes.<br />
<br />
Turn off the heat and finally garnish with cilantro and serve hot with rice..<br />
<br />
<br />Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com3tag:blogger.com,1999:blog-7007550494926552696.post-12332594404525837642012-01-20T13:36:00.003-06:002012-01-20T13:37:13.669-06:00Stuffed Capsicum<strong>Ingredients: </strong><br />
<ul>
<li>4 to 5 - large capsicum</li>
<li>2 Tsp grated coconut</li>
<li>2 to 3 - potatoes, boiled and mashed</li>
<li>1/2 cup - boiled and mashed peas</li>
<li>1/2 tsp - saunf and cinnamon</li>
<li>1 - onion</li>
<li>1/2 tsp - ginger-garlic paste</li>
<li>juice of 1 lemon</li>
<li>1 tsp - garam masala powder</li>
<li>1 tsp - green chillies paste</li>
<li>2 cloves - garlic</li>
<li>3tsp Bread crumbs </li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxXQRsX52SUkOUd1jpUMkZ08q9c_S_boN7PsBxMi44PdFIfX0oiiklUNIztjEyNCYDV7aBU0E3TV568VZylyQa3aaaQiS_A4hLbfaPHz5i9KmxnYwhIW3oal4ggSJfE_Nc3s2f_OUUkU/s1600/stuffed_1bellpepper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxXQRsX52SUkOUd1jpUMkZ08q9c_S_boN7PsBxMi44PdFIfX0oiiklUNIztjEyNCYDV7aBU0E3TV568VZylyQa3aaaQiS_A4hLbfaPHz5i9KmxnYwhIW3oal4ggSJfE_Nc3s2f_OUUkU/s400/stuffed_1bellpepper.jpg" width="400" /></a></div>
<br />
<strong>Method </strong><br />
<br />
In a wok, heat oil and fry onions until golden brown and make a fine paste of them. <br />
<br />
<div>
In another pan , heat oil and cinnamon, saunf, ginger garlic paste , onion paste, boiled and mashed potatoes, peas,grated coconut garam masala powder, turmeric , green chillies paste, salt and cook until a thick mixture is formed. </div>
<br />
<div>
Chop the capsicums into 2 halves and de-seed. </div>
<br />
<div>
In a separate wok, heat some oil, toss the capsicum, and allow to cool. </div>
<br />
<div>
Once they have cooled down, fill in the potato mixture. Once they start spluttering,</div>
<br />
<div>
In a pan, add some oil and garlic cloves. Dip stuffed capsicums in bread crumbs filling side , fry for a minute.</div>
place the stuffed capsicum and cover with a lid. <br />
<br />
<div>
</div>
Serve with naan or rice. <br />
<br />
<div>
</div>Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com0tag:blogger.com,1999:blog-7007550494926552696.post-87825036392221403642012-01-13T14:30:00.003-06:002012-01-13T14:30:42.473-06:00PONGAL WISHES<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHF_NfScYkWVDA-HJqY8b5-yPq6y-e0BOhkf4phiOY7MRRe4iv_Nf2gtFngF_QSTWET1UZyNz_tlWzM43bFwLz4_FQXJUmr59S2bQ-L9pQ_4sdHQJHoxRNE-UiLo6nm_fL9EWMSEog67A/s1600/20061228160550pongal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHF_NfScYkWVDA-HJqY8b5-yPq6y-e0BOhkf4phiOY7MRRe4iv_Nf2gtFngF_QSTWET1UZyNz_tlWzM43bFwLz4_FQXJUmr59S2bQ-L9pQ_4sdHQJHoxRNE-UiLo6nm_fL9EWMSEog67A/s320/20061228160550pongal.jpg" width="264" /></a></div>
<br />
My dear friends and blog readers <br />
<br />
WISH YOU A HAPPY PONGAL AND PROSPEROUS NEW YEAR.<br />Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com5tag:blogger.com,1999:blog-7007550494926552696.post-66584960826558221502012-01-03T22:35:00.002-06:002012-01-03T22:37:45.476-06:00MIXED VEG -TOFU KADAI<strong>Ingredients:-</strong><br />
<ul>
<li>Capsicum 2 nos(big pieces)</li>
<li>Frozen mixed vegs 1 full pack</li>
<li>Cauliflower 10 florets (Big pieces)</li>
<li>Potatoes 2 small</li>
<li>Tomatoes 2 nos</li>
<li>Tofu 20 pieces</li>
<li>Onions 2 nos </li>
<li>Curry leaves few </li>
<li>Cashew 25(few) </li>
<li>Ginger garlic paste 1 tbsp </li>
<li>Bay leaves 2 nos </li>
<li>Coriander powder 1 tbsp </li>
<li>Turmeric powder ¼ tsp </li>
<li>Red chilli powder ½ tbsp</li>
<li>Kasuri Methi leaves 2 tbsp </li>
<li>Olive oil 3 tbsp</li>
<li>Garam masala-2 tsp</li>
</ul>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B1i0G6EKvaLbmh4XVqUocndPLw3kEHKaXsct9G_LCTtInmhcy2VeEy1XTigp4bbzIZSIenVW28lj6XiAS-_wwIPKFWEFPrKevkdSNIN1TlS3nHfc4DXuRFnBTNdKP3mj8u2_h2UtZMg/s1600/IMG_2131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B1i0G6EKvaLbmh4XVqUocndPLw3kEHKaXsct9G_LCTtInmhcy2VeEy1XTigp4bbzIZSIenVW28lj6XiAS-_wwIPKFWEFPrKevkdSNIN1TlS3nHfc4DXuRFnBTNdKP3mj8u2_h2UtZMg/s320/IMG_2131.JPG" width="320" /></a></div>
<div>
<strong>Method:- </strong></div>
<div>
</div>
Fry half of the onions, add curry leaves,cashew and tomatoes and make a paste out of it. <br />
<br />
<div>
Heat oil in a pan and fry capsicum,mixed vegs frozen, cauliflower and potatoes.Keep aside </div>
<div>
</div>
<div>
Fry the firm tofu cubed pieces and put aside.. <br />
<br />
In the same pan add remaining onions and bay leaves. Sauté till onions are fried.Add ginger garlic paste and sauté till ginger garlic paste is cooked. </div>
<div>
</div>
<div>
Add the onion paste and cook till the oil comes out. </div>
<br />
<div>
The add salt,chilli powder,turmeric powder and coriander powder.Saute for 2 min. Sprinkle kasuri methi leaves.</div>
<br />
<div>
Add the fried vegetables and tofu .Mix thoroughly.Add ¼ cup water and cook till the veggies are soft.</div>
<br />
<div>
Finally add garam masala ,cook till the gravy is thick.</div>
<div>
</div>
<div>
Note:</div>
<div>
You can use panner or tofu</div>Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com6tag:blogger.com,1999:blog-7007550494926552696.post-49938976575411568682011-12-28T16:25:00.001-06:002011-12-31T12:16:06.420-06:00THIN POHA-ATUKULA- LADDOO<br />
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<strong><span style="color: blue;">My wishes for you in year 2012 </span></strong></div>
<span style="color: magenta;">Great start for Jan,</span> <br />
<br />
<span style="color: magenta;">Love for Feb, </span><br />
<span style="color: magenta;"><br /></span><br />
<span style="color: magenta;">Peace for march, </span><br />
<span style="color: magenta;"><br /></span><br />
<span style="color: magenta;">No worries for April </span><br />
<span style="color: magenta;"><br /></span><br />
<span style="color: magenta;">Fun for May, </span><br />
<span style="color: magenta;"><br /></span><br />
<span style="color: magenta;">Joy for June to Nov, </span><br />
<span style="color: magenta;"><br /></span><br />
<span style="color: magenta;">Happiness for Dec, </span><br />
<span style="color: magenta;"><br /></span><br />
<span style="color: magenta;">Have a lucky and wonderful 2012.</span><br />
<br />
<span style="color: blue;">HAPPY NEW YEAR TO ALLLLLLLLLLLLL</span><br />
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<strong>This is my new year Gift to all my friends and family..Count down start..</strong><br />
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<strong>Advance- happy new year</strong><br />
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<strong>Ingredients:</strong><br />
<ul>
<li>Poha/ Atukulu 2 cups</li>
<li>Dry Coconut pieces(dry grated coconut)-1/2 cup</li>
<li>Roasted bengal gram/ Putnala pappu/ Dalia 1/2 cup Or Peanuts roasted</li>
<li>White sesamme seeds roasted-2tsp</li>
<li>Jaggery/ Metthani Bellam 1 cup</li>
<li>Milk as required</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PyEIWk15HlhziOLs03kL5C2ueEl8Uu_dtpWDJlFPft7ovPrjM0a2eY1IEA1I8MEXLWM08PEjKohGRcqadmPi243DZjuk6t0V3suUilprOPZU_5k-j7pvfvTSP9EG8hPJko1mRvV5bAo/s1600/atukulu_ladoo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PyEIWk15HlhziOLs03kL5C2ueEl8Uu_dtpWDJlFPft7ovPrjM0a2eY1IEA1I8MEXLWM08PEjKohGRcqadmPi243DZjuk6t0V3suUilprOPZU_5k-j7pvfvTSP9EG8hPJko1mRvV5bAo/s320/atukulu_ladoo.jpg" width="320" /></a></div>
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<strong>Method </strong> </div>
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Grind poha into coarse powder.(You can grind all together as fine powder if possible)it gives you crispyness.</div>
Cut dry coconut into small pieces and grind it into fine powder/or use grated dry coconut powder.<br />
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Grind bhuna chana/fried senagapappu/yellow daal into fine powder.</div>
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Mash hard jaggery into fine powder with pestle.Add more jaggery according to your taste buds.</div>
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Combine ground poha, ground dry coconut, ground bhuna chana/ roasted yellow daal/dalia and ground jaggery in a deep vessel. (Tip:grind all roasted things together take out mixture and make round balls with milk thats an easy part)</div>
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Add enough milk to make round balls out of the mixture.after making round laddoos roll them in sesamme seeds or if you dont like to eat in that way grind rosted sessame seeds along with other ingredients as above and mix them all so that sesame seeds wont show out and tastes good<br />
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Store tightly and refrigerate to stay for weeks.</div>
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<strong>Notes</strong>: Dont forget to grind poha little bit coarsely while making this laddu</div>
Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com1tag:blogger.com,1999:blog-7007550494926552696.post-52562511549539423132011-12-28T15:28:00.001-06:002011-12-31T12:20:19.921-06:00Almond cookies<strong></strong><br />
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</div>
<strong> Ingredients</strong><br />
<ul>
<li>1 cup plain flour (maida)</li>
<li>1/4 cup almond (badam) slivers</li>
<li>1/2 tsp baking soda</li>
<li>1 tsp vanilla essence</li>
<li>1/4 cup castor sugar or powdered sugar</li>
<li>1 tsp lemon rind</li>
<li>1/4 cup softened butter</li>
<li>1 1/2 tbsp cold milk</li>
</ul>
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<strong>Method </strong><br />
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</div>
Sift the flour and baking powder into a bowl. Add the vanilla essence, castor sugar and lemon rind.<br />
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Rub the butter into the flour mixture till the mixture resembles bread crumbs.</div>
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Add the cold milk and almonds. Gently knead it into a dough.</div>
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Refrigerate for 15 to 20 minutes. </div>
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Re-roll the scraps to get more rectangles. </div>
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Place them on a baking tray and bake in a pre-heated oven at 160°C (320°F) for 20 to 25 minutes. Remove and cool on a wire rack. </div>
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Serve with cappuccino.</div>
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Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com0tag:blogger.com,1999:blog-7007550494926552696.post-31934514550597297412011-12-28T14:28:00.001-06:002011-12-28T14:28:31.869-06:00EGG NOODLES(Green Thai noodles)<strong>Ingredients:</strong><br />
<ul>
<li>1 Pkt Green Noodles</li>
<li>4 Green onions</li>
<li>1/2 inch piece of ginger</li>
<li>2 cloves of garlic</li>
<li>1/2 Pkt broccoli slaw</li>
<li>2 Eggs</li>
<li>2 Tblsp vegetable oil</li>
<li>1/2 tsp turmeric</li>
<li>1-2 tsp garam masala</li>
<li>Salt and pepper to taste</li>
</ul>
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<strong>Method: </strong></div>
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1.Cook the green noodles per package directions, while that is cooking do steps 2-6</div>
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2.Dice the green onion, and mince the garlic and ginger using a garlic press.</div>
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3.Heat a non-stick wok and add 1 tblsp of oil.</div>
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4.Whisk the eggs and add to the hot oil and cook till scrambled and done. Keep aside.</div>
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5.Add the remaining oil to the wok and add the white portion of the green onions and cook a couple of minutes. Add minced garlic and ginger and continue cooking till the raw smell of garlic goes away. Add turmeric and cook for a couple of minutes</div>
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6.Now, add the broccoli slaw and cook till soft, but crunchy.<br />
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7.Drain the noodles and add to the wok. Also add the garam masala, salt and pepper to taste, and mix well. Finally, add the scrambled eggs and mix well. Serve hot.<br />
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The dish is very light as it has a lot of vegetables and the noodles do not weigh the dish down. Its quick cooking so you can have dinner ready in no time at all. Give it a try<br />
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</div>Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com2tag:blogger.com,1999:blog-7007550494926552696.post-55172970180492162252011-11-23T12:57:00.001-06:002011-11-23T12:59:01.554-06:00Goduma pindy halwa/Wheat flour halwa<strong>Hello friends </strong><br />
<br />
<strong>After such a long break i am comming back with some recipies which i have learned n made in india from my aunty's,sis&mom's..i was been busy in my bro's wedding so i couldn't get time to put all recipies..i am back to US just one month back..i missed you all guys and our blogging world..</strong><br />
<br />
<strong>I am gonna try to put all recipies soon as christmas feast..</strong><br />
<br />
<strong>Last few months my blog had faced lots of problems bcs of that also i was unable to update my recipies..hopefully i have solved that..lets celebrate christmas together with few yummy recipies.</strong><br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>1 cup wheat flour </li>
<li>1 stick unsalted butter /Ghee 1/4th cup</li>
<li>2 cup water </li>
<li>11/2 cup sugar </li>
<li>1 tablespoon chopped almonds (optional) </li>
<li>1 tablespoon raisin (optional) </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihe5jUVAvNUTf-L428TIjyOLhb1-WUW9AzD2YkKCnjWd2zSiP-M2mU-k2HyA0hffacQnd8WItlfdmvsUPwmp46OJEHkW7VRrjjUr4rU5HJJjLdmE4C3zJnvX8nu6OAjnM__CXsAuD9oU0/s1600/IMG_0348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihe5jUVAvNUTf-L428TIjyOLhb1-WUW9AzD2YkKCnjWd2zSiP-M2mU-k2HyA0hffacQnd8WItlfdmvsUPwmp46OJEHkW7VRrjjUr4rU5HJJjLdmE4C3zJnvX8nu6OAjnM__CXsAuD9oU0/s320/IMG_0348.JPG" width="320" /></a></div><br />
<div></div><strong>Method: </strong><br />
<br />
<div></div>Heat butter/Ghee in a pan on low heat. Add wheat flour and fry until it gets light brown. <br />
<br />
Then add water and sugar. Stir constantly until it thickens.<br />
<br />
Almonds and raisin may be added for garnish.<br />
<br />
<div></div>Serve hot. <br />
<div></div><br />
<div></div><br />
<div></div><br />
<div></div>Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com1tag:blogger.com,1999:blog-7007550494926552696.post-80229894441294173722011-10-25T14:27:00.000-05:002011-10-25T14:27:02.665-05:00Happy Deepavali/Happy Diwali<strong>Swarglok se Indra,</strong><br />
<strong></strong><br />
<strong><br />
</strong><br />
<strong>Baikunth se Vishnu,</strong><br />
<strong><br />
</strong><br />
<strong>Brhamlok se Brahmma,</strong><br />
<strong><br />
</strong><br />
<strong>Kailash se shiv aur</strong><br />
<strong><br />
</strong><br />
<strong>Prithivlok se Charitha ki ta raf se aapko</strong><br />
<br />
<strong>Deepawali ki hardik shubh kamanaaye…..</strong><br />
<strong><br />
</strong><br />
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ONCE AGAIN HAPPY DIWALI TO ALL MY FELLOW BLOGGERS AND BLOG READERS,VISITORS...<br />
<br />
Have a Safe Deepavali with your family members and friends..Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com0tag:blogger.com,1999:blog-7007550494926552696.post-1421751240452696492011-08-24T05:34:00.000-05:002011-08-24T05:34:21.513-05:00Milkmaid coconut ladoos<strong><u>Ingredients </u></strong><br />
<br />
•1 sweetened coconut<br />
•1 tin milkmaid or condensed milk<br />
•½ cup coconut powder (Copra)<br />
•1 sp elaichi powder<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEouMHaGXQWTtELSCvZnN4aVzuLu_FvRDfBaBJhqzxoEQ-OhfQeJltodxXS2NwF0OYwMoNxds13bj6VRHm_IIRODgVhMX4qEY9HJjBO5HR94k52sdzhpIBc5tdFcUZd0637ONCFQIAZr4/s1600/milk_coconut_balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEouMHaGXQWTtELSCvZnN4aVzuLu_FvRDfBaBJhqzxoEQ-OhfQeJltodxXS2NwF0OYwMoNxds13bj6VRHm_IIRODgVhMX4qEY9HJjBO5HR94k52sdzhpIBc5tdFcUZd0637ONCFQIAZr4/s320/milk_coconut_balls.jpg" width="320" /></a></div><br />
<strong><u>Method </u></strong><br />
<br />
•Grind sweetened coconut.<br />
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•Fry it in a pan so that it gets dry. Add milkmaid and keep stirring till it becomes thick.<br />
<br />
•Now remove this from heat and once it turns to warm, make doing laddu’s by taking little amount of the mixture in palm. <br />
<br />
•Dust them in coconut (copra) powder.Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com8tag:blogger.com,1999:blog-7007550494926552696.post-28087648225033917562011-08-24T05:17:00.002-05:002011-08-24T05:19:32.886-05:00Capsicum besan special curry<strong><u>Ingredients</u></strong><br />
<br />
•1 cup Capsicum - chopped<br />
•3 tbsp Gram flour (Besan/ Senagapindi)<br />
•1 tsp Rice flour<br />
•1/2 tsp Ajwain (Vamu)<br />
•1/2 tsp Dhaniya powder (coriander powder)<br />
•1 tsp Red chilli powder<br />
•1/2 tsp Turmeric<br />
•Salt as required<br />
•2 tbsp Peanut oil<br />
<br />
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<strong><u>Method</u></strong><br />
•Heat peanut oil in a pan; add chopped capsicum, salt and turmeric to it.<br />
<br />
•Place the lid, cook for 5 mins under medium flame and keep checking until capsicum becomes soft.<br />
<br />
•Prepare thick batter by mixing gram flour (besan, senaga pindi) rice flour together with salt, red chilli powder, soda, turmeric powder, Ajwain (Vamu), dhaniya powder and mix well by adding water to it.<br />
<br />
•Now add above batter to curry & cook for 5 mins under low flame.Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com3tag:blogger.com,1999:blog-7007550494926552696.post-25305252025986680972011-08-24T05:01:00.000-05:002011-08-24T05:01:35.079-05:00Sweet Potato Jamoons<strong>Hello friends,I was in india past few months for long trip and i have been trying some items and learning from my sis,inlaw and from my mom's house cook..</strong><br />
<strong>I came with some desserts and curries too..</strong><br />
<strong>I had been busy with some other stuffs and in the middle i got some problem with my blog also so i could not able to post any of my recipes now i got chance to present ..</strong><br />
<br />
<strong><u>Ingredients </u></strong><br />
<br />
<u>For Jamoons</u><br />
•1 Sweet Potato (medium size) <br />
•1 Cup Fresh Kova <br />
•3/4 Cup Maida <br />
•½ Tsp Baking Soda <br />
2 Tbsp Ghee<br />
<br />
<u>For Sugar Syrup</u><br />
•1 Cup Sugar<br />
•1 Cup Water <br />
•1 Tbsp Cardamom Powder<br />
<br />
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<br />
<u>Sugar Syrup</u> <br />
<br />
•Boil water in a bowl and add sugar to it. <br />
•On medium flame stir until sugar gets dissolved and the syrup thickens slightly. <br />
•Add cardamom powder and 1 tbsp ghee to it and mix well.<br />
<br />
<u>Jamoons</u> <br />
•Add Kova, wheat flour (maida), baking soda, and mashed sweet potato (mash it to a smooth paste) & mix it well. <br />
•Cover this dough with a lid and let it set for about 30 minutes. <br />
•Make small balls from the dough (size as per preference). <br />
•Now heat oil in a pan & fry these balls (jamoons) until they turn to golden brown color. <br />
•Add fried jamoons to the sugar syrup. <br />
•Soak them for at least 30 minutes, and yummy Gulab jamoons are ready to eat. Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com3tag:blogger.com,1999:blog-7007550494926552696.post-78833235245651448662011-08-24T04:21:00.000-05:002011-08-24T04:21:47.556-05:00Kobbari Louz<strong>Ingredients</strong><br />
<ul><li>2 cups Fresh grated coconut</li>
<li>50g Jaggery</li>
<li>100g ghee </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp Cardamom powder</li>
</ul><br />
<div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> <strong>Method</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mT_GGRxK8WeHGxwJ3Ps8MItzZ57scaqARdyMYJgloi2_q-biSjNkAQOklo8sVjjLjNfRdWy0OXoxTAYSy7wGIyaFuDr_Y3FpTvWkOBEBMp2Nv7mtRolgSwt9QKpE5G8z8DuKT0ejszM/s1600/IMG_0582.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mT_GGRxK8WeHGxwJ3Ps8MItzZ57scaqARdyMYJgloi2_q-biSjNkAQOklo8sVjjLjNfRdWy0OXoxTAYSy7wGIyaFuDr_Y3FpTvWkOBEBMp2Nv7mtRolgSwt9QKpE5G8z8DuKT0ejszM/s320/IMG_0582.jpg" width="320" /></a></div><div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a pan take 1 tsp ghee, coconut, jaggery and keep it on low flame.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Jaggery will slowly start melting making the coconut sticky.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Keep stirring constantly, as bottom can get easily burnt at this stage.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After about 15 minutes of stirring, the mixture will come together. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add cardamom powder and ghee to the coconut mixture.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Remove the cooked coconut and let it cool for sometime. Make small balls from the mixture (size as per Your preference).</div>Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com3tag:blogger.com,1999:blog-7007550494926552696.post-22507818904817649492011-08-24T02:30:00.001-05:002011-08-24T03:19:39.421-05:00ARS event AnnouncementILA's guest hosting the ARS event E for EGG recipes from aug 15-sep5..keep visiting her blog to participate.<br />
<a href="http://cookerypoint.blogspot.com/2011/08/guest-hosting-ars-event-e-for-egg.html">http://cookerypoint.blogspot.com/2011/08/guest-hosting-ars-event-e-for-egg.html</a><br />
<br />
Thanks ila for taking part in my series of events as guest host...happy hosting dear<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFl0vJ179VYKQ-gLOoPnyESiwljYWv8dUKOpPr5cvWM_yrEX7MnuBUgN1jo4OjpMb9FlO-Cw_CFzWc1IDUuW_SzUdzdYTttWRQnZdBNa7iogWyTxqpmC36xZB4Zn5VRAAbb_FngF1ESRI/s1600/6042635923_be84e95c01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFl0vJ179VYKQ-gLOoPnyESiwljYWv8dUKOpPr5cvWM_yrEX7MnuBUgN1jo4OjpMb9FlO-Cw_CFzWc1IDUuW_SzUdzdYTttWRQnZdBNa7iogWyTxqpmC36xZB4Zn5VRAAbb_FngF1ESRI/s320/6042635923_be84e95c01.jpg" width="320" /></a></div><br />
Next Guest : Richa priyanka for ' F 'from sep-10-oct 10<br />
Blog name: <a href="http://ambrotos.blogspot.com/">http://ambrotos.blogspot.com/</a> <br />
All the best richa.Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com0tag:blogger.com,1999:blog-7007550494926552696.post-71930634432672822822011-07-01T03:50:00.001-05:002011-08-24T02:15:01.867-05:00I fixed the problem..Do check my websiteHello friends,<br />
<br />
I was trying to figure out my blog problem which was redirecting..successfully i fixed my problem so friends pls check my blog once to make sure my blog working properly with out any obsticles and redirections..<br />
<br />
I announced the old list of ARS event guest hosting list now i have to modify again....Friends give me again your schedules and availability times..<br />
<br />
As of now i got two of our fellow friends schedules..<br />
<br />
SUVIDHA AGARWAL <a href="http://suvidhaskitchen.blogspot.com/">http://suvidhaskitchen.blogspot.com/</a> .....July D for Desserts soon she will announce on her blog check out our ARS series..<br />
ILA NILA <a href="http://cookerypoint.blogspot.com/">http://cookerypoint.blogspot.com/</a> ----Aug-E for Egg Recipies from aug 15 sep15<br />
Keep visiting my friends<br />
<br />
Thanks for the caring and emails about my blog ..many friends intimated me through emails about the redirection to web2rank but unfortunately i was unaware of solution,just today i just got a point and just tried to fix finally got it ..Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com4tag:blogger.com,1999:blog-7007550494926552696.post-33384603103394362212011-05-21T00:54:00.000-05:002011-05-21T00:54:23.878-05:00ARS events Series Guest hosting schedule calenderHi friends,<br />
<br />
Here is the calender which was accepted by our few friends ...pls read this and let me know all these months are correct to your schedule..<br />
if you want me to change the month and other things pls leave me a comment...<br />
<br />
Vineela ------------http://vineelasiva.blogspot.com E/ Month not yet decided<br />
<br />
Ila nila ------------http://cookerypoint.blogspot.com/ D/ june <br />
<br />
krithika karthikeyan ...........http://krithiskitchen.blogspot.com/ oct,dec / k <br />
<br />
rupali jain.............. http://www.northkirasoise.blogspot.com/ aug G <br />
<br />
soni mishra............... http://saltiepie.blogspot.com/ sep/ H<br />
<br />
richa priyanka ...........http://ambrotos.blogspot.com/ i /Month not yet decided<br />
<br />
Aarthi............... http://yummytummy-aarthi.blogspot.com/ nov /j <br />
<br />
Suvidha .................http://suvidhaskitchen.blogspot.com/ july/ F Fruit recipies<br />
<br />
Any one interested in hosting pls let me know the details of your blog URL and your name and available month,leave me a comment..Charithahttp://www.blogger.com/profile/04502513673931485598noreply@blogger.com2