Showing posts with the label GHEE


Reposted from Archives..

BOBBATLU.... is one of the most favourite and famous sweet especially for  Indians..It is a sweet delicacy prepared for festivals and marriages, and House warming ceremonies etc.

For dough:
Maidha /all purpose flour-2 cupsSuji-1 tbspSalt- pinchOil- 1/2 cupGhee-2 tbspWater Jump here for video...

For stuffing:

Channa daal/senaga pappu-2 cupsSugar-2 cupsElaichi powder 1/2 tsp METHOD:
Preparing dough:

Place maidha,suji,and salt in a bowl..add water and make a dough.Knead well for soft bobbatlu.Pour 2 to 3 tbsp oil,on the dough mix well  and let it rest for 2 to 3 becomes soft when it is kept aside covered with a lid..

Meanwhile cook channa daal,with 4 cups of water for 15 to 20 minutes.When it is cooked ,remove from stove and take off the balance water from it.Add sugar to the cooked daal and mash/grind it to a paste.Donot add any extra water.Adding sugar to the cooked daal,makes it thin…


Ghee making from butter..
From cost co

Ghee if it is made in home from butter,it tastes good ..smells fresh.
Get the butter pkts and open them and boil in a wide pan in a low flame..
Add tsp fenugreek seeds for fresh smell...And after preparing the chee filter the thee.

 Keep stirring in regularly for every 2 to 3 minutes.
Filter in to a new Bottle after its cool.
Keep  even on kitchen counter top.. or inside cabinet..Stays fresh till 6 months
Here you go for...Video



INGREDIENTS: Cooked Rice-1 cup Curds-3 cups Salt- to taste Seasoning: Ghee-2 table spoons Mustard seeds-half spoon Red mirchi-1 no Ginger ,Green mirchi paste-half spoon Curry leaves, Coriander(For Garnishing) METHOD: Place a kadai on the stove,add Ghee into it.Then add Mustard seeds,Red chilli slits,Ginger n Greenchilli paste and curry leaves,saute it. Switch it off.In a bowl take 3 cups of curds ,add 1 cup of Cooked Rice,and the prepared Seasoning to it along with Curry leaves.We can sprinkle chopped corriander leaves Its optional..Add salt to taste,mix well.keep it aside.Serve.
This dish is highly recommended in travelling.  Garnish..

Before eating add a few pomogranate for extra taste.



A prasadam made with coarse rice,to Lord Vigneswara, especially on Vinayaka Chavithi,in the month of Bhadrapada masam.A unique festival which all families participate and celebrate.The easiest prasadam to do.
Rice ravva) 1 cup
Channa daal(washed well and soaked before 3 hours)
Oil/ghee  2 tsp
Salt to taste
Jeera 1/4 tsp

Here you go...for video

Place a kadai on the stove  add ghee addand after heating add jeera and saute ,(if u like add 1 tbsp  finely chopped curry leaves and hing,mix it well).

Next add soaked chanadal and saute addfor 2 minutes..
Then  3 cups of water,salt and soaked channa daal and let it boil.
After it boils,then reduce the stove flame to low and now slowly add the rice ravva slowly,stirring well.
Add the total 1 cup of rice ravva,and place a lid and let it simmer,occasionally stirring. 
After it gets cooked,switch off the stove let it remain aside and let it cool.
After it gets cool, now make balls,and place the undrallu in an idli s…



Aval..poha.. halwa is a sweet made as a bhog to Lord Sri Krishna in India.
Prepared this with jaggery as Sri Krishnashtami and Varalakshmi vratham both were celebrated on Friday,and I opt using jaggery on Fridays.
Very simple recipe made in 10 minutes.

Atukulu..poha..aval..1 small glass
Jaggery..same measurement as POHA

Ghee 2  tbsp
Cashews..1 tbsp slits
Raisins..1 tbsp
Saffron..3 strands
Cardamom powder..1 pinch
Water..3 glasses

1..Place poha to the pan and add half tsp ghee and roast it till brown in low temp,remove and set aside in a plate.

2..Add half tsp ghee and after heating add cashews and fry in low  heat for a minute,the immediately add the raisins and fry for half a minute until raisins gurn plump..take off from the pan in to a plate,and set aside.

3..Now when the roasted poha turns in to cold,dry grind them for a few pulses in mixie grinder..we get coarse ravva type powder after grinding..keep aside.

4..Place th…


Paramannam..rice pudding..milk kheer is too tasty in instapot..done it for the first time on a trial and error basis in my way .. and could succeed in making it more yummy than in normal cooking.This I made on Vara Lakshmi Puja,and could serve as a prasadam in Puja.


Milk..2 glasses
Water ..2 glasses
Raw rice..1 glass
Jaggery powder..1 glass ful

Ghee..1 tbsp
Cashews..8 no.s..
made into pieces
Raisins..8 no.s
Cardamom powder ..2 pinches
Method.. 1..Add ghee to a pan on gas stove and saute cashews for 30 seconds,immediately add raisins and as they plump in 30 seconds switch off the flame,and keep aside in a plate.

2..Instapot.. add 1 tsp ghee to instapot vessel,and add 1 glass raw rice,and saute  in the ghee for 1 minute..
3.Add 1 glass of milk and 2 glasses of water and i cooked in rice mode for 12 minutes.

4.Then after it released pressure,it took 12 +6 mins,then I  took it out by releasing steam.

5.Then mash  well the cook…


Sheera.. suji prasadam is done in all regions but may be vary in materials

but taste will be identical. We use this as neivedhyam offering in Puja..

It takes less than half of the time in preparing it when compared to cracked wheat prasadam..

Materials:  suji.. ravva 1 cup   .. Sugar 1 to 1 1/2 cups..  Milk 2 cups ..Water 2 cups ..Cardamon powder a pinch ..Cashew nuts, raisins afew.. Ghee 1/2 to 3/4 cup...  U may add upto 1 cup if not calorie conscious. Method:
Place a kadai on the stove and add 1 tsp ghee to it,after heating add
Upma ravva to it,roast  it  and stir for every 2 mins in a low flame,till it
turns into a bit brown colour and a nice aroma follows.It may take just
upto 5 mins if roasted in low flame.. Keep it aside.

Place a pan and add water and milk to it,after boiling add sugar slowly,
let it boil.After boiling add roasted suji/upma ravva slowly,if added
fastly  it may form lumps.Mix well, add ghee slowly spoon after spoon,
stirring it  .Let it simmer for a few…