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Showing posts from November, 2010

MIXED FRUIT JAM

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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 noBanana 2 nosBlack grapes A hand ful Mango jelly-sundried-3 inch piece(Mamidi Thandra)
Sugar 1 to 2 cupsaccording to your choice
Condensed milk 2 tbspMethod:
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 …

DOSAVAKAI / CUCUMBER PICKLE

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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 cupIt should be well washed,dried with a clothAnd should be chopped in to piecesThe seeds etc should be removed.Mustard seeds 4 tbspShould be smoothly  powderedRed chilli powder 4 tbspSalt 1 and 1/2 spoonGingelle 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..

PERUGU VADA / AVADA

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AVADA..DAHI VADA..PERUGU VADA..
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 …

CHUTNEY POWDER / SENAGA PAPPU KOBBARI PODI

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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 s…

APPLE BANANA HALWA

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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…

BASUNDHI/FLAVOURED CHILL MILK

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BASUNDHI
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 mlSugar 1 cupKhova 1 tbsp/condensed milk 1 tbspElaichi powder/essenceSaffron a few strandsDry 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…

KESAR BHATH

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KESAR BHATH

I made this for the first time in micro wave,it was fine a ohnd a super fast recipe done with in minutes of time.

Materials:


Suji ravva 1 cupSugar 1cupGhee 2 tbspElaichi powderDry nuts 1to 2  tbsp


Food colour Condensed milk 2 tbspWater 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 an…

ALLAM -ULLI GARELU

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ALLAM ULLI GARELU...GINGER ONION VADA... 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 ka…