Lilva Rice

Ingredients:
Basmati Rice-1 cup
Green Pigeon peas/Lilva/Kandulu-1 cup
Chopped onion-1
Chopped Green chilly-3 nos
Ginger garlic paste-1 tsp
Coriander leaves-1/2 bunch
Cashews-1tsp
cloves-3
cardamom-2
Cinnamon-1/2 stick
Ghee/butter-2 tsp
Salt-to taste
Lemon-1
Method:
   Wash the rice and oak for 15 mins.then drain the rice.heat the ghee in a kadai add cloves,cardamom, cinnamon,cashews saute for few seconds.then add green chilly,ginger garlic paste and onions then fry till it leaves raw smell.

now add lilva fry for few mins.then add coriander leaves.fry well.

add salt and rice stir well.

now add 2 cups warm water to it.transfer it into rice cooker.

cook till rice cooks well.when rice done squeeze 1 lemon and mix well.

serve hot with raita or any gravy.

I am sending this recipe to APS Event.

 

Drawings

   Dandiya   

              Before adding colors

Beautiful Ladies........

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Model........

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Lady with Lamps......

Mullu murukulu/crispy spiral snack-2

This another version of mullu murukulu
Ingredients:
Rice flour-2 cups
Roasted chana dal(putnalu)-3/4 cup
ajwain/oma-1 tsp
sesame seeds-1/4 cup
red chilly powder-3 tsp
salt to taste
water-2 cups

  Method :
  First grind the roasted chana dal ,make fine powder.combine rice flour and 1 cup roasted chana dal powder.then add remaining ingredients except water mix well.then boil the water add to the flout mix it with a spoon.cool down it.make a soft dough.then put the dough in muruku maker and press it and deep fry them in heat oil.Get step by step instructions from Here.

Panjabi Kadhi

Ingredients:
For pakodas:
Besan flour-1/2 cup
Medium sized Potato-1 diced
Onion-1 diced
cashews-2 tsp(optional)
red chilly powder-1 tsp
coriander powder-1 tsp
cumin powder-1/2tsp
garam masala-1/2tsp
baking soda-1/4 tsp
salt to taste
water-1/4 cup
oil for deep fry
For Kadhi:
curd-2 cup
Besan flour-1/2 cup
onion -1 chopped
red chilly-3 to 4
ginger garlic paste -1/2 tsp
corainder seeds-1/2 tsp
cumin seeds-1/2 tsp
curry leaves-1 string
red chilly powder-1 tsp
asafotedia/hing-1/2 tsp
turmeric powder-1/2 tsp
salt to taste
chopped corainder leaves
water-2 to 3 cup
for tempering:
coriander seeds,cumin seeds,mustard seeds-1 tsp
fenugreek seeds-1/4 tsp
vegetable oil-2 tsp

Method:
 Making pakoda:
   In a bowl add the besan flour,add water mix well to avoid lumps.then add remaining pakoda ingredients except oil mix well.

heat the oil in a skillet on a medium heat.drop the a spoon full of  pakoda mix into oil.take them into tissue paper to drain excess oil

fry them o medium heat till they turned into golden color.

Making Kadhi :
  Heat the 2 tsp oil in in a skillet add tempering ingredients when it splutter add red chilly,ginger garlic paste,onions, curry leaves fry till they leave raw smell.

mean time in a large bowl add curd and besan flour mix well with whisk or u can also do it in a blender, to avoid the forming of lumps.add the all spice powders and mix well.

when onion fried well then add the curd mix.

add water then cover the lid bring it to the boil.

once it start the cook add the pakodas

cook 10 to 15 mins turn off the flame garnish with coriander leaves.
serve hot with rice or chapathi.

Wheat Flour Halwa

Ingredients :
wheat flour-1 cup
sugar-1 cup
milk-1 cup
water-1 to 1 1/2 cup
ghee-1/2 cup
cashews,raisins-1/2 cup
cardamom powder-1/2 tsp
Method :
Heat ghee in a skillet when it gets heat add the cashews,wheat flour to it .

fry till wheat flour turns to brown color.keep fry on low flame.If u fry on high flame the flour color will change but the rawness won't leave.frying of wheat flour takes more than 30 mins.

mean time boil milk and water together.when the flour is fried add raisins,add milk and water,stir continuously to avoid forming of lumps then add sugar stir well.

when it leaves the sides of the pan and then the ghee will shine on the top of the halwa.if u like ghee u can also add more ghee.This wheat flour halwa give more taste with more ghee.turn off the flame transfer into bowl.Garnish with dry fruits,coconut powder.

it can store up to 4 to 5 days.u can keep it in fridge to store more days.always heat this halwa with hot.