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Tuesday, November 16, 2010

MIXED FRUIT JAM

MIXED FRUIT JAM
Mixed fruit jam,is a tasty recipe liked by most of the children in between bread slices ,or rotis or dosas and puris..
Materials:
  • Apple 1 no
  • Banana 2 nos
  • Black grapes A hand ful
  • Mango jelly-sundried-3 inch piece
(Mamidi Thandra)
  • Sugar 1 to 2 cups
according to your choice
  • Condensed milk 2 tbsp
Method:
  • Wash the fruits except banana and mango jelly.Next wipe them dry and cut all of the four items in to pieces (even the mango jelly to be made into pieces)
  • Now grind all of them in to paste without adding water.
  • Take a micro safe bowl and grease with ghee.Then add the mixed fruit paste in to it.Then micro high it for 4 minutes.Mix once by taking it outside.
  • Next add sugar and condensed milk and again micro high for 9 minutes,mix in between two to three  times..By this time it will be dried to much extent.
  • Next mix it once and micro it for 360 degrees for 2 minutes..
  • Lastly micro it in low 180 degrees for 2 minutes and remove it outside.Let it turn cool then store it..
It will remain for more than 1 month in fridge..I didnot add colour and essence,but u may add if u like......Due to the addition of dry  mango jelly,the jam acquaired a yummy taste..Surely try this home made jam for your kids..

Sunday, November 14, 2010

DOSAVAKAI / CUCUMBER PICKLE


DOSAKAYA  AVAKAI
Dosavakaya is a tradtional pickle from ancient days.. its a very quick and easy pickle can be done in less time.It stays for 2 weeks..
Materials:

  • Cucumber / dosakaya pieces 1 cup
  • It should be well washed,dried with a cloth
  • And should be chopped in to pieces
  • The seeds etc should be removed.
  • Mustard seeds 4 tbsp
  • Should be smoothly  powdered
  • Red chilli powder 4 tbsp
  • Salt 1 and 1/2 spoon
  • Gingelle oil 4 to 5 tbsp

Method:

  • In a bowl mix mustard powder,redchilli powder and salt with 3 tbsp

of gingelle oil .

  • Mix well and lastly add the dosakaya pieces and mix thoroughly.
  • Now place the entire mixture in a dry bottle..
  • Set it with a spoon.
  • Lastly add the remaining oil and close it.
  • It can be consumed from the second day onwards.
  • But some people add juice of 2 nos of lime and eat it
  •  from that day itself..in that case the pickle stays fresh for a week..

Thursday, November 11, 2010

PERUGU VADA / AVADA

PERUGU VADA / AVADA /DAHI VADA
Perugu vada/Avada /Dahi wada is a famous recipe in almost indian homes,it is a very tasty recipe made with fresh curds and urad daal,remains for 2 days when kept in fridge..
Materials:
For vada-
Urad daal 1 cup
(without skin)
Salt
Oil for deep frying

For dahi/ perugu-
Fresh curds 3 cups
Salt
Haldhi 1/2 tsp

For seasoning:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Jeera 1/2 tsp
Red chillies 2 nos.slits
Green chillies 2 nos.slits
Curry leaves
Ginger pieces 1tsp
Cilantro chopped
Method:
Soak urad daal for 6 hours..
Just before doing vadas ,beat the fresh curds with a spoon add salt and keep it aside.Now place a pan on the stove and add oil  2 tbsp for seasoning.After it is heated add mustard seeds and jeera,redchilli slits.And after they stop sizzling add green chilli slits,small ginger slits, and curry leaves and switch off after it is done.Then add the  prepared seasoning along with haldhi and salt to the curds ,mix well and keep it aside covered..
Meanwhile, wash  soaked urad daal well ,drain and grind into a coarse paste using very less water..add salt ,mix well and keep it aside..
Side by side heat oil in a pan for deep frying..now make vadas with a wet hand and fry vadas in the oil,by dropping slowly in to the oil one by one..At a time 3 to 4 vadas can be fried..after they attain gold colour (by medium frying)take them off and place in a bowl of  cold water..after 3 to 4 minutes  remove from water and place them   in the curds.. Likewise repeat the proceedure of dropping vadas in oil,frying, then placing in cold water,and again dropping in curds..Garnish with chopped cilantro if interested..
The recipe is very tasty if the curds are fresh and done in a proper way..

Urad daal with skin was used by our elders,it is a hectic proceedure of washing and removing the skin,but the taste is tremendrous..But now a days due to lack of time we are using daal without skin..
This recipe was done by my sister Padma for her 2 chhota bakhras for Dassehra..

Monday, November 8, 2010

CHUTNEY POWDER / SENAGA PAPPU KOBBARI PODI

CHUTNEY PODI
This recipe chutney powder/ kobbari podi,is used as one of the menu in meals ,and also in tiffins such as idlis and dosas in most of the indian homes..it is soft and tasty..
Materials:
Channa daal 50 gms
Urad daal 50 gms
Ground nuts 50 gms
Dhania 2 tbsp
Jeera 1 tbsp
Red mirchis 12 nos
Or Adjust
Hing a pinch
Dry coconut 3 to 4 inches piece
Made in to pieces
Method:
Roast all the items seperately.Next after they are roasted,keep them aside to cool.
After it is cool dry grind each item seperately  in to powders.
Now make dry coconut in to small pieces and grind in to powder,this need not be roasted.
Lastly mix all of them together with  hing powder salt.
Store in a airtight container after they are cool inorder to avoid moisture ..

Each item should be seperately powdered,as ground nuts and jeera take less time to be grinded in to powder.
Where as channa daal and urad daal take more time to be powdered,by that time ground nuts secrete oil and turn oily..so to avoid this we should grind seperately..
Its pretty much ideal with hot steamed rice and idlis and tiffins..

Saturday, November 6, 2010

APPLE BANANA HALWA

APPLE BANANA HALWA
Today i wanted to do some new variety,hence i tried this,i have done only with apple and banana as i had only these 2 items handy..but it came out very tasty..
Materials:
Apple 2 nos
chopped with skin
Banana 1 no
Sugar 100 gms
Condensed milk 2 tbsp
Ghee 3tsp
Dry nuts 1 tbsp
Food colour 1 pinch optional
Method:
Chop the apple into  pieces along with banana pieces and grind into a paste without adding water..
Now grease a microwave bowl with a tsp ghee and place the apple paste ,and microwave high for 4 minutes.
Remove the bowl out after 1 minute,stir it well and add condensed milk,along with sugar and again micro high for 6 minutes.
Remove it ,and add 1 tsp of ghee and a pinch of food colour,stir well and again place the bowl in oven.
Now lastly micro high for 5 minutes.
Now place 1 tsp of ghee in another bowl and micro high for 30 seconds.
Remove it outside and add dry nuts and micro high for 1 minute.
Now add the fried nuts in to the apple halwa bowl and mix well.
Lastly garnish with a few nuts..
Serve hot..

Thursday, November 4, 2010

BASUNDHI/FLAVOURED CHILL MILK

BASUNDHI
WISH ALL OF MY FRIENDS A VERY HAPPY DIVALI..
Basundhi ,is a famous chilled flavoured milk recipe liked by most of the people..it requires patience and take more time..But i did it in microwave and it lasted me just less than half an hour..Mothers can make this recipe sweet chilled milk  and let their children have it without making fuss..
Materials:
Milk 500 ml
Sugar 1 cup
Khova 1 tbsp/condensed milk 1 tbsp
Elaichi powder/essence
Saffron a few strands
Dry nuts 1to 2  tbsp
Method:
Place half spoon of ghee in a microsafe bowl and micro high for 30 seconds.Remove it outside and add the dry nuts/fruits as per your choice and micro high for 1 minute.Keep them aside.
Boil milk(micro  in 360 degrees) in a microsafe bowl for 20 minutes,stir for every 3 to 4 minutes..I prefer to boil in low heat, to avoid milk not to spill ..By this time the milk will be boiled and reduced a little .Remove it outside,and add khova/condensed milk,sugar,saffron,and dry nuts and elaichi powder.
Let it boil for another 10 minutes in low heat only.(stir for every 2 minutes)
Thats all,remove from oven and mix well .Let it cool.After it is cool,place the milk in a refrigerator and freeze it for atleast 3 to 4 hours and serve..
A tasty chilled and flavoured milk with light colour of saffron will be ready with dry nuts to drink.Both elders and Children like it a lot..tasty and yummy..

Wednesday, November 3, 2010

KESAR BHATH

KESAR BHATH
I made this for the first time in micro wave,it was fine and a super fast recipe done with in minutes of time.And the 2 chhota bakhras in my home enjoyed it a lot..
Materials:
Suji ravva 1 cup
Sugar 1cup
Ghee 2 tbsp
Elaichi powder
Dry nuts 1to 2  tbsp

Food colour
Condensed milk 2 tbsp
Water 3 cups
Method:
Place 1/2 tsp of ghee in a microwave safe bowl and micro high  it for 30 sec.
Then after it is heated add dryfruits and again micro high it for 1 min.
Remove the dry fruits and keep aside,retain the left over ghee.
And add suji ravva and micro high it for 2 min,in the mean while after 1 min mix it once..
Remove it into another plate,now add sugar and water in the micro wave bowl
and micro high it for 6 minutes.
After microing it for 3 min  add colour,and condensed milk mix well.
Then again micro it for 3 mins.
Then add the roasted suji ravva and mix it well without forming lumps.
Again micro high it for 2 minutes.Then remove it outside.
Now add ghee and fried dry fruits and micro it in medium 40%(360 degrees)
for 1 to 2 min..
Remove it and serve .
Totally i microwed it for 30 sec+1 min+2 min+6 min+2 min+lastly 2 min in medium..so totally 13 and 1/2 min..

Monday, November 1, 2010

ALLAM -ULLI GARELU

ULLI GARELU
Allam ulli garelu is a tasty snack,a special dish of all indians..and no meals
in festivals are complete without ulli garelu/minapa garelu, especially for Sankranthi or Ugadi or Divali etc..
Materials:
Urad dal 1 cup
Ginger piece 1 inch
Green chillies 4 to 5 nos
Onion 1 no
Finely chopped
Salt
Oil for deep frying
Method:
Soak urad dal for 6 hours of time.Wash well and strain the excess water ,and wet grind in to a paste while just sprinkling water.(very less water is needed)
Lastly  add salt, and after it is grinded  remove it in to a bowl.
Meanwhile chop finely green chillies ,ginger and onion .Now mix these in the batter and mix thoroughly well.Keep it aside.
Place a kadai with oil on the stove and heat it.After the oil is heated,take a small portion of the batter,place in the palm make a small hole and drop slowly in to the oil for deep frying..
Like wise at a time three to four vadas can be deep fried depending on the size of the kadai..Serve hot with ginger chutney..