Wednesday, March 31, 2010

Carrot Chapathi / Carrot Roti

Ingredients :
Grated Carrot - 1cup
Wheat Flour - 1 cup
Milk - 4 tbsp
Green Chilly - 3 or 4(chopped finely)
Salt to taste
Method :
1.Heat 1 tsp of oil in a  frying pan add chopped green chilly and grated carrots saute for 5 mins untill it leaves raw smell.
2.In a mixing bowl add flour and sauted carrot, salt mix well.
3.Add milk and add enough water,make a soft dough.
4.Cover any wet cloth or tissue paper leave it for 20 mins.
5.Then knead the dough well and make lemon sized balls.
6.Dust the balls with plain flour ,on flat surface roll the ball with rolling pin into circular shape
7.Heat the frying pan and fry the roti on both side until roti turned light golden color.
Step By Step Picture
8.Serve with any chutney or gravy curry.

Tuesday, March 30, 2010

Reposting Sweet Heart for KO Rasoi Wear Your Food Event

I am reposting this carrot halwa  for Sanjana's event Wear Your Food.I found this event through Nithu's Blog.
I inspired her sweet heart.I have already sweet heart in my blog,,so I am reposting for this event.

Click Here to get recipe details
Carrot Halwa is going to participate  Ko Rasoi's 'Wear your food' Competition .

strawberry Pickle

Hey Friends Blogger time launched many new features.I tried and applied new features to my blog.Would like to say tons tons of thanks to blogger time.Their efforts are admirable...
Let's come to my recipe
Ingredients :
Strawberry - 1 cup chopped
Lemon -1 n'o
Red chilly powder-2 tsp
Cumin powder-1/2 tsp
Coriander powder - 1/2 tsp
Fenugreek powder(roasted )-1/4 tsp
Mustard powder(roasted)-1/4 tsp
Chopped Raisins,Almond-1 tsp(optional)
Salt to taste
For tempering :
Oil - 2 tsp
Urad dal-1 tsp(optional)
Red Chilly-2 nos(optional)
Coriander,Cumin.Mustard seeds-1tsp
Curry leaves-few
Method :
 1.Clean and Chop the Strawberries.Cut and Squeeze the lemon juice from lemon.
2.In cooking bowl add lemon juice and sugar.
3.When sugar dissolved,it starts to boiling add chopped strawberries,Raisins,Almonds cook for few mins.
4.Now add all the spices to it and mix well.turn off the flame let it cool.
5.In a frying pan heat the oil and do the tempering and pour on the top of strawberry mixture,mix down it.
Step By Step Picture
6.keep it in airtight container and store it in refrigerator for longer time. 
Serve with hot rice or roti  or bread.
I am sending this recipe to Nithu's event Think Beyond usual Fruits
Another entry for this event.
Pomegranate chutney.

Saturday, March 27, 2010

Onion (ulli) Pakoda / Onion Fritters

Ingredients :
Besan Flour -1cup
Rice Flour - 1/3 cup
Onion - 1 Big
Red chilly powder- 2 tsp
Cumin seeds - 1 tsp(optional)
Ginger garlic paste- 1 tsp
Cashew nuts or pea nuts - 2 tsp
Baking soda-1/4 tsp
Salt to taste
Oil for deep fry
Method :
1.Cut the onion into length wise and shred them finely.
2.Heat the oil on medium flame.
3.In a mixing bowl add besan flour,rice flour,chilly powder,cumin seeds,salt and baking soda,mix well.Take  2 tsp of hot oil, add to flour and mix.
4.Add shredded onion to the flour,mix well and make thick batter by adding little water.
5.Here  the batter should be thick and hard.other wise the pakodas won't crispy.
6.If the oil ready to fry ,Wet your hand,take small amount of mixture and drop it into oil. Repeat like this for remaining mixture.
7.Deep fry them till they turned light golden color.Then remove from oil and drain into a paper towel.
Step By Step Picture
8.Serve hot with Tomato ketchup or sweet chutney. 
Keep the pakodas in airtight container,to it can store up to 2 to 3 days.

Friday, March 26, 2010

Wedding Stage with thermocol sheet

This craft made by thermocol sheet and the poles made with news paper.This is very simple and easy craft.
I made this craft 2 yrs ago.I don't have step by step pictures.So I am describing in detailed steps ,but not with pictures.
Cutting :
1.cut the thermocol sheet into 3 different squares(big,medium,small).
2.Make 4 poles by rolling the 3 or 4 new papers glue the ends.then it won't loose.
3.Cut the 4 theromcol sheets into flower bracket shape( } ).
Method :
1.Paste together the big and medium sized sheets.this is base of the stage.
2.Paste the poles to the base.(if your not getting just make a pole width hole to the sheet and paste).
3.Now on the top of poles paste the small square sheet.make sure the distance between the poles is less than the small sheet.
4.Now glue the flower bracket shaped sheets on four side of the small thermocol sheet.
5.Let it dry for few mins.
6.Now Decorate as per your taste.I decorated with satin roses,pearls.

I decorated this craft in front of a weeding stage.

Thursday, March 25, 2010

Oats Dosa

Ingredients :
Oats(Quick cooked) - 1 cup
Rice flour or Wheat flour - 1/4 cup
Sooji / Semilona - 1/4 cup
Red chilly powder / green chilly paste-1 tbsp
Chopped Onion -1 medium sized
Minced Coriander
Salt to taste
Water-2 1/2 to 3 cups

Method :
1.I a microwave safe bowl add oats and add enough water,put it in microwave about 1 down it for 3 mins.or soak it in warm water for 10 to 15 mins.
2.In a blender add oats and blend into smooth paste.
3.In a mixing bowl add oats paste,wheat flour,sooji,chilly powder,salt mix well.and add water prepare the batter.the batter like dosa batter.
4.Heat the dosa pan on medium flame.Grease it,pour laddle full batter and with the help of laddle starting from the center,move the laddle in a circular motion and spread it in to circular shape.
5.On the top of dosa add onion and coriander with spatula.spray oil .let it cook for 2 to 3 mins.Then slowly flip the dosa and let it cook for few more mins.Then remove it from the pan.
Step By Step Picture
6.Serve hot with any chutney.
I am sending this recipe to Veggie Platter's JIHVA Break Fast event  and the Jihva event is Started by Indira.
Few more entries to the event
            Simple Upma
            Rava Idli
            Sagao Khichidi
            Chikkudu Kudumulu
            Rice flour Dosa
            MLA Pesarattu
            Besan Omlette

Wednesday, March 24, 2010

Sri Rama Navami-Panakam & Vadapappu ( jaggery water & soaked dal)

Happy Sri Ram Navami To All..Sri Rama Navami festival is celebrating the birth of Lord Rama and Sita  Rama Kalyanam(marriage).
Panakam and VadaPappu are the spacial  Nivedyam for the Lord Ram and Sita.

Panakam Ingredients :
Grated Gaggery -1 tsp
Water -1 cup
Cumin seeds -1/8 tsp(optional)
Dri ginger,Pepper powder -1/4 tsp
Cardamom Powder-1/4 tsp
Method :
In a bowl or glass add water and jagerry,mix well and let the jaggery dissolve int the water.If any impurities in jaggery water then filter.add all the powders and cumin seeds,mix well.
Can also refrigerate it and serve chilled panakam.This is also best cooling drink in hot summer.
Vada Pappu Ingredients :
Yellow moong / Chana dal - 1/2cup
Grated coconut-2 tsp
Green chilly paste-1/4 tsp
Salt - 1tsp
Minced Coriander leaves-1 tsp
lemon - 1/2
Method :
Soak the dal for about 1 hr.wash and drain the water.In a bowl add soaked dal,grated coconut,chilly paste,salt and minced leaves mix well.squeeze the lemon on the top of vadapappu,mix well.
That's it Panakam and vadapappu are ready for nivedyam.

Tuesday, March 23, 2010

Chikkudu kaya Kudumulu / Indian Broad beans Steamed Rice Balls

This is my fav one.and this recipe bring back to my childhood memories.In my child hood day my grandma used to grow broad beans plants.I used to pluck these beans from plant and requested to mom for 
make this kudumulu..These were very tasty with fresh beans.
Ingredients :
Rice  Flour - 1 1/2 cup
Chikkudu kaya / Indian Broad Beans-8 oz
Salt - to taste
Spring onion-1 bunch(optional)
Method :
1.In a bowl add broad beans and enough water and bring it to boil and cook for few mins till beans become soft.
2.In another bowl add rice flour ,spring onion and cooked beans along with water.Carefully mix well with a spatula. down it for 5 to10 mins.Don't leave it for more than 10 become hard.Make a soft dough.
4.Add water and bring to boil in a idly maker(steaming bowl).
5.Now make small balls with the dough.and press in center with thumb make the shape as shown in the picture.
6.Grease the idly plate and put in the steaming bowl.add the balls,close the lid and cook for 15 to 20 mins.
7.After that remove the lid and cool down for couple of mins.Take them into plate and grease them,other wise it would be sticky.
8.Serve with onion chutney or any pickle.
Tip :
Can also add green chilly paste.then serve with ghee or vegetable oil.
I am sending this recipe to Veggie Platter's JIHVA Break Fast event  and the Jihva event is Started by Indira.

Award Time

I received these awards from Jagruthi and Daisy Blue.Tons of Thanks Jagruthi and Daisy for sharing these awards.

Always I receive comments and compliments from all my blogger friend so  I would like to share these awards with all blogger friends.plz feel free and accept the awards...

Saturday, March 20, 2010

Khara Pongal

Basumathi Rice- 1 cup
Yellow Moong dal-3/4 cup
Green chilly-3 or 4(split length wise)
Ginger - 1 inch(chop into small)
Dry ginger-small piece(crushed)
Ghee-5 to 6 tsp
Cumin seeds-2 tsp
Cashews-1 tsp
Whole Pepper corn- 8 to 10
Dry coconut powder-2 tsp
Pepper powder-1/4 tsp
Curry leaves-1 spring
Water-3 to 4 cups
Coriander leaves-few
Salt to taste
Method :
1.First wash the rice and moong dal and soak for 10 to 15mins.Drain them.
2.Heat the 3 tsp of ghee in a pressure cooker add cumins seeds,cashews,green chilly,ginger,curry leaves and pepper cons fry till they turned into golden color.
3.Now add the rice and moong dal.saute for few seconds.
4.Add water,coconut powder,pepper powder, coriander leaves and salt.cover the lid and cook for 3 or 4 whistles.
5.Cool down it.Remove the whistle and lid.
6.Add 2 tsp of ghee on the top of pongal mix well.
Step by step Pictures
7.Serve hot with peanut chutney or sambar or pulusu.

Friday, March 19, 2010

Chegodilu / Chekodilu (Rice Flour Rings)

Ingredients :
Rice flour-1cups
water-3/4 to 1 cup
sesame seeds-4 to 5 tbsp
red chilly powder-2 tsp
ginger garlic paste- 1 tbsp
salt to taste
oil for deep fry

Method :
1.In a bowl add the water and bring it to boil.
2.In another bowl add rice flour,chilly powder,sesame seeds,salt,ginger garlic paste mix well.
3.Add the boiling water to flour.Mix it with a spoon or down it.then knead well and make a soft dough.Taste and test the dough before making and frying chegodi.
4.Heat the oil in wide and heavy bottomed pan on medium flame.
5.Mean time grease your fingers and flat surface.Take a lemon sized dough,with your fingers roll the dough into thick rope.
6.To make a ring joint the ends to of the rope and  press it firmly,other wise the ends separates while frying.Repeat this process to remaining dough. put them on a plate.and cover with a wet cloth so they don't dry.
7. Drop small amount of  the dough in heat oil.If the the dough comes to the top immediately,then that is right temperature to fry.Drop 5 or 6 chegodies at a time.
8.Fry on medium flame and fry till they turned into golden color.Using a slotted laddle remove from the oil onto tissue paper to observe excess oil.
Step by step pictures
9.let it it in a airtight container.serve with a cup of tea.

Thursday, March 18, 2010

boodida gummadi vadiyalu / White pumpkin(ash pumpkin) sun dried chips

Ingredients :
White pumpkin- 1/2 piece
Urad dal-1 cup
sesame seeds-5 tsp
green chilly- 4 or 5
or red chilly powder-2 tsp
salt to taste
1Soak the urad dal for 2 to 3 hrs.wash and drain the urad dal.grind urad dal,chilly into fine paste.
2.Remove the green outer skin for pumpkin.then grate the pupkin.squeze out the water from the grated pumpkin. combine the uad dal paste and grated,squeezed pumpkin,red chilly powder,sesame seeds,salt and mix well.
4.spread the cotton cloth at  sunlight.take spoon full of batter and put it on cloth.and press the batter with fingers int to flat shape.
5.dry it for few days until the vadiyam dry completely.then remove from the cloth store them in a airtight 
container for long time.
Step by step pictures
 6.whenever want the vadiyamu deep fry them serve with sambar rice or any curry rice.

Saturday, March 13, 2010

Pineapple Kesari

Semilona / sooji /Ravva- 1cup
Pineapple chunks- 1 cup
Sugar - 1cup
Water - 3 cups
Cashews.Raisins - 2tsp
Ghee / butter -1/4 to 1/2 cup
Cardmom powder-1/4 tsp
Yellow food color-pinch
Method :
1.First heat 1 tsp of ghee in a pan fry the cashews and raisins into golden color.Remove from the pan.Keep a side.
2.In the same pan heat the ghee in a pan add sooji to it.fry till the sooji turned to light golden color.
3.Mean time In a bowl add water ,sugar, pineapple chunks,food color,add half of the fried Cashews and raisins.Bring it to boil.Cook the pineapple chunks becomes tender.
4.Now add cardamom powder and add sooji to it.Mix well to avoid the lumps.Cook 5 to 10 mins.till the kesari become thick.
Step By Step Pictures
Then remove from the flame.Garnish with remaining cashews and raisins and serve.

Friday, March 12, 2010

Methi Paratha

Ingredients :
Whole Wheat Flour - 2 cups
Fresh Methi / Fenugreek leaves - 1 bunch
Green chilly- 3 or 4
or Red chilly- 2 tsp
Onion - 1medium sized
Chat masala / amchur powder -1 tsp(optional)
Cumin, Coriander powder - 1 tsp(optional)
Salt to taste
Vegetable oil /Butter - 2 tsp
Method :
1.Finely chop the Fenugreek leaves,Onion,Green chilly.Heat the oil in a cooking pan add green chilly,onion saute for few mins.
2.add fenugreek leaves,saute for few mins,cover with lid and cook till fenu greek leaves become soft.But don't add water.
3.Then add salt and spices to it.mix well.cook 2 to 3mins.turn off the down it.
4.Mean time Prepare the soft dough from the wheat flour.Here you can add and mix the cooked fenugreek leaves with flour and make the dough.or just make the plain dough and fill the leaves.depend on your choice.
5.Leave the Dough for 15 to 20 mins.Make the small balls out of the dough.
6.If you mix the leaves in dough,just roll it into flat circular shape.other wise,roll balls into small circular shape fill the cooked methi leaves close it by pulling the edges.Roll it into flat circular shape.
7.Heat the frying pan fry both side till parathas become light golden color.
Step By Step Pictures
Serve Hot with curd or raita or peanut chutney.

Wednesday, March 10, 2010

100th post with White Pumpkin Halwa / Ash gourd halwa

Hi friends,This is my 100th post,I am so happy today.With your encouragement only I posted many  recipes,crafts,tips and my drawings......Tons of thanks to all blogger friends who encouraging me with their beautiful comments and lovely awards.
I want celebrate100th post with mouth watering sweet recipe white pumpkin halwa.White pumpkin is also called as winter melon,ash gourd/pumpkin,boodia gummadi (in Telugu).

Ingredients :
white pumpkin
cardamom powder
(I  described  the measurements in method..)
Method :
First cut the white pumpkin into slices
remove the outer skin and grate it.In a bowl squeeze the water completely from grated pumpkin .Don't through the water.
Now measure the grated and squeezed pumpkin. take equal quantity of sugar and  1/8 to 1/4 cup of ghee.keep it a side.Heat the 1 tsp ghee in heavy bottomed pan add cashews and raisins fry till cashews gets golden color and remove from the pan,keep a side.In the same pan add the measured ghee and melt it then add grated and squeezed pumpkin.
stir it and fry on low flame till it turned to golden takes approx 20 to 30 mins.
Mean time prepare sugar syrup.On another flame put thick bottomed bowl add pumpkin squeezed water(add enough water),sugar and cardamom powder bring it to boil.
Here no need of the sugar syrup sticky consistency.when the syrup start boiling add fried pumpkin.
cook for few mins till the mixture become thick.
add the cashews and raisins mix well.
Cool down and Serve it warm.

Keep it in fridge or room temp.It can store for more than 2 to 3 weeks