MANGO NUTTY SALAD

MANGO NUTTY SALAD

INGREDIENTS:

Ripe mango – 1 skin peeled and finely chopped,

Whole cashews – ½ cup – roasted in ghee,

Roasted pistachios – ¼ cup,

Roasted almonds – ¼ cup,

Black currant jam – 2 tsp,

Marie biscuit – 2 – crumbled,


METHOD:

In a bowl add the chopped mango pieces, mix cashews, almonds, pistachios, along with the mango pieces,

Now dress it with the black currant jam, and toss well,

Just before serving mix the crumbles of marie biscuit to it and serve it chilled,

Garnish with jellies and toffees. Kids will lick the bowl to the end. I bet!

PONAGANTI AKKU KANDI PAPU FRY

WATER AMARANTH AND SPLIT DAL/PONAGANTI AKKU KANDI PAPU FRY

INGREDIENTS

Kandi pappu – ½ cup – ¾ cooked with turmeric and asafetida a pinch each,

Water amaranth/ponaganti akku – 1 cup – cleaned and finely chopped,

Onion – 1 – chopped,

Dry red chili – 3 – broken into 2,

Crushed garlic cloves – 5,

Chana dal – ½ tsp,

Mustard seeds – ¼ tsp,

Salt to taste,

Oil – 2 tsp,

Turmeric powder – a pinch,

METHOD

Heat oil in a kadai, when the oil is heated add mustard seeds, when they start crackling, add chana dal and chopped onion,

When the onion turn slightly golden brown add red chili and crushed garlic, sauté and add chopped and cleaned ponaganti akku to it and mix well,

Saute for some time, now add turmeric powder and salt and mix well,

Cook on a low flame with covered lid for a minute,

Then add the 3/4th cooked kandi pappu to it along with the water a
And cook with covered lid till the water in it evaporates,

Serve with hot white rice and ghee or with roti,

Ponaganti akku/water amaranth is very good for eyes, and it has iron content in it.

CHATPATA CORN AND SPROUTS SALAD

CHATPATA CORN SPROUTS SALAD:

INGREDIENTS:

Boiled sweet corn – 1 cup,

Roasted papad any flavor), - 4 – crumbled into fine pieces,

Sprouts (boiled) – 1 cup,

Chopped coriander – ¼ cup,

Mint leaves – 5 – finely chopped,

Chat masala – ½ tsp,

Salt as per taste,

Pepper powder - a pinch,


METHOD:

Mix all the ingredients accept papads into a bowl and toss it well,

Just before serving the salad crush the roasted papad and mix with the ingredients,

This salad is completely oil less and has no calories in it, the sprouts used are rich in protein and it can be served to the kids too,

SPROUTS SALAD

SPROUTS SALAD:

INGREDIENTS:

Sprouted dals- moong, black channa, ground nuts, - mixed together – 2 cups,

Potato – boiled and chopped – 1,

Onion – 1 – finely chopped,

Tomato – 1 – finely chopped,

Green chilies – 2 finely chopped,

Cucumber – 1 – skin peeled and finely chopped,

Roasted cumin powder – ¼ tsp,

Chat masala – ¼ tsp,

Lemon juice – 1 tsp,

Red chili powder – ¼ tsp,

Salt as per taste,

Water – ½ cup,

Chopped coriander – ½ cup,


METHOD;


Cook the sprouts with ½ cup of water adding salt to it for 10 mins till they are partially cooked,

Remove them to a bowl, now add boiled potato pieces, chopped onion, chopped tomato pieces, chopped cucumber pieces, chopped green chili pieces to it and mix well,

Now add chat masala, roasted jeera powder, salt, red chili powder, lemon juice, salt and chopped coriander and mix everthing well,

Serve it chilled or just before you are goin to serve,

You can have it with roasted papad,

Make it mandatory that you include sprouts along with raw vegetables in your menu because sprouts are rich in protein and helps in reducing excess weight, all the diet cousicous guys out there must try this yummy salad,

COCONUT CHUTNEY/ KOBARI CHUTNEY

COCONUT CHUTNEY:

INGREDIENTS:

Coconut – 1 cup- grated or cut into pieces,

Green chili – 5-6,

Tamarind pulp – ½ tsp,

Onion – ½,

Salt as per taste,

Water – ½ cup,

For tempering,

Whole red chili – 1,

Mustard seeds – ½ tsp,

Urad dal – ½ tsp,

Curry leaves – 5 leaves,

Asafetida – a pinch,


METHOD:

Grind coconut pieces, green chili pieces, onion, tamarind and salt into a smooth paste adding water,

Heat oil in a kadai, When the oil is heated add mustard seeds, when they crackle add urad dal and curry leaves, and asafetida and whole red chili,

Pour this tempering over the coconut chutney and serve it with puffed rice dosa.

This coconut chutney is my dads and my father-in-laws favorite, they do not mind having it any time with any dish, It goes well with white rice along with ghee, and also with puris, and many other snack items

PUFFED RICE DOSA/AATUKULA DOSA

AATUKULA DOSA/PUFFED RICE DOSA


INGREDIENTS:

Puffed rice/Aatukulu – 1 cup,

Rice – 2 cups,

Urad dal/gundu minapapu – 1 cup,

Fenugreek seeds – 4,

Soda bicarbonate – ½ tsp,

Salt as per taste,

Oil for frying,

Water for mixing,


METHOD:

Soak rice and urad dal 7 hrs and grind it to a fine batter,

Soad puffed rice for 10 mins and add this to the rice and urad dal batter, now ferment this for 2hrs atleast,

Add salt to it and also soda bi-carbonate to it and mix well, add some water and make a dropping consistency of the batter

Heat dosa tawa and grease it with oil, make dosa of this batter and fry them golden brown,

They are very soft and tasty tooo yummy to resist, serve with coconut chutney and tomato karam. Your kids will ask for more,

You can make masala dosa with same batter and also karam egg dosa with the same batter they also taste good.

CHICKEN KEEMA BALLS / KODI KAIMA UNDALU

CHICKEN KEEMA BALLS/KODI KAIMA UNDALU

INGREDIENTS:

Chicken bone less – ½ kg,

Ginger garlic paste – 1 ½ tsp,

Onion – 2 – finely chopped,

Green chili – 2 – finely chopped,

Cloves – 2,

Cinnamon powder – ½ tsp,

Green cardamom – 1,

Corn flour – ½ tsp,

Roasted chana dal/putnala pappu – 1tsp,

Coconut grated – 1 tsp,

Red chili powder – 1 tsp,

Coriander powder – 1 tsp,

Turmeric powder – a pinch,

Salt as per taste,

Black pepper powder – ¼ tsp,

Tomato – finely chopped – 1,

Curry leaves – 2 stems,

Oil – for frying,

Lemon juice – 1 tsp,

METHOD:

Blend coconut, ginger garlic paste, cloves, cinnamon powder, putnala pappu, onion, red chili powder, coriander powder, black pepper powder, salt into a fine paste,

Clean the boneless chicken and keep it aside,

Now remove the grounded masala into a bowl and add 4 tsp of this masala to the chicken and add corn flour and lemon juice and blend it well into a coarse paste,

Heat oil in a kadai moderately,

Make round balls (marble size) of this chicken paste and fry them in the heated oil on a medium flame till they are cooked well from inside and turned golden brown,

Remove the fried balls in a tissue, you can serve this chicken keema balls dry like this with onion and cucumber salad as a starter sanck,

TO MAKE GRAVY,

Heat 3 tsp of oil and add the grounded masala to the oil and fry the masala till it leaves oil in the corners of the kadai,

Now add tomato pieces and fry for some more time,

Now add the keema balls and mix everything well, check the spices and add if required (salt and red chili powder)

Now add ½ cup of water to it, and add curry leaves, cover with lid and cook till the gravy thickens,

Serve hot with white rice roties, phulkas or fried rice and biryanis…

MANGO PANNA/AAM PANNA

MANGO PANNA/AAM PANNA

INGREDIENTS:

Raw mango – 2 cups (peeled and chopped),

Sugar – 1 ½ cup,

Cumin seeds powder (roasted cumin seeds powder) – 1 ½ tsp,

Black salt/Kala namak (powdered) – 1tsp,

Water – 2 ½ cups,

Ripe mango pieces – skin peeled and chopped – ½ cup,

METHOD:

Cook the raw mango pieces along with water, oR a medium flame till they are completely done,

Now, add sugar, black salt, roasted cumin powder and mix well cook for 5-6 min,

Now turn off the flame and let it cool,

Blend this in a mixer and make a puree of it, and strain the puree,

Store this in air tight bottles,

While serving mix ¼ glass of this panna to ¾ glass of chilled water and serve it,

Garnish with chopped ripe mango pieces of mint leaves.

This serves as a very good coolent in this summer, as mangoes are available in abundant you can make and store it for about 15 days, palm fruits can also be topped to this mango panna

DRUMSTICK AND DRY FIG PAYASAM

DRUMSTICK AND DRY FIG PAYASAM

INGREDIENTS:

Drum sticks – 3,

Dry fig – ¼ cup – finely chopped,

Milk – 3 cups,

Water – cup,

Sugar – 1 cup,

Ghee – 2 tsp,

Cashews – 6,

Raisins – 6,

Sabudana – cooked in water – ¼ cup,

Green cardamom powder – 1 pinch,


METHOD:

Clean the drumsticks and cut them into finger size pieces and properly cook them in sufficient water,

When they are cooked remove them from the water and take the pulp out of the cooked drumstick, keep this pulp in a bowl


Heat ghee in a pan and fry the cashew and raisins on a low flame one after the other, then fry the fig pieces on a low flame and remove them aside,

Boil milk along with water in a vessel add the drumstick pulp, cooked, sabudana, and ghee fried dry figs into the boiling milk,

When the figs become soft add sugar and green cardamom powder to it, mix everything well,

That’s it drumstick, dry fig payasam is ready to be served either hot or cold,

Garnish with roasted cashews and raisins,

Apart from the regular payasams, this is different and yummy, as its season of drumsticks lets use it as much as we can in our recipe, do give try to this unique payasam you will for sure love it.

MASALA PAPAD WITH SALAD

MASALA PAPAD WITH SALAD,

INGREDIENTS:

Masala papads(lijat papad/home made pepper papads,) - 2,

Onion – 1 – very finely chopped,

Tomato – 1 – very finely chopped,
Green chili – 1 – finely chopped,

Cucumber – skin peeled and finely chopped,

Potato – 1 – boiled and mashed,

Lemon juice – 1 tsp,

Sprouts – 4tsp,

Jeera powder – a pinch,

Salt as per taste,

Red chili powder – ¼ tsp,

Coriander leaves – finely chopped – 2 tsp,

Pineapple pieces – skin peeled and chopped – ¼ cup,


METHOD:

Roast the papads without oil on a low flame directly on the gas stove,

In a bowl add chopped onion, chopped tomato, coarsely mashed potato, chopped cucumber, green chili, sprouts, coriander, red chili, roasted cumin powder and salt along with lemon juice and finely chopped pineapple pieces,

Mix everything well, now cover the papads with this raita and serve as a starter or snack immediately,

You can even roll the papads with this raita to make papad raita rolls,

CHIYALI

CHIYALI

INGREDIENTS:

Idlies – 6 – cut into small cubes,

Onion – 1 – chopped,

Green chili – 2 – chopped,

Red chili powder – 1tsp,

Coriander powder – ¼ tsp,

Turmeric powder – a pinch,

Salt as per taste,

Bengal gram/chana dal – 2tsp,

Cumin seeds – ¼ tsp,

Mustard seeds ¼ tsp,

Curry leaves – leaves of 2 stems,

Oil – 2 tsp,

Coarsely powdered putnala podi/roasted Bengal gram grounded coarsely – 2 tsp,

Sambar powder – ¼ tsp,


METHOD:

Heat oil in a kadai, when the oil is heated add mustard, cumin seeds, let it crackle,

Now add chana dal and roast it, add chopped onion, green chili pieces and fry till the onion pieces become transuculent,

Now add the cut idilies and mix well, after that add red chili powder, coriander powder, turmeric powder, salt and mix everything well,

Now, add the sambar powder and coarsely ground putnala podi to it and fry till the idlies slightly change to golden brown color,

Garnish with curry leaves and serve hot as a snack,

TENDER TAMARIND LEAVES WITH CHICKEN FRY/CHINTACHIGURU KODIMAMASAM FRY

CHINTACHIGURU KODIMAMSAM VEPUDU

INGREDIENTS:

Chicken – ½ kg,

Chintachiguru/tender tamarind leaves – 250gms,

Green chili – 6,

Onion – 2 – finely chopped,

Ginger garlic paste – 2 tsp,

Grated fresh coconut – 4tsp,

Black pepper powder – ¼ tsp,

Coriander powder – 1 tsp,

Salt as per taste,

Oil -3 tsp,

Turmeric powder – a pinch,

Cloves – 2,

Water – 1 cup,


METHOD

Clean the chicken pieces and drain the water from it,

Grind green chili, grated coconut, chintachiguru, togther to form a paste,

Marinate the chicken with the chintachiguru paste adding some salt, coriander powder, turmeric powder, and black pepper powder to it and keep it aside for ½ hr,

Heat oil in a kadai and add the cloves, now add chopped onion and sauté it till the onion turns golden brown, now add ginger garlic paste, and sauté for another minute,

Add the marinated chicken and fry for 5 mins on a low flame till the oil raises up,

Now add a cup of water and cook with covered lid till the chicken is done, you can use pressure cooker for the process and cook till 2 whistles.

Now when the chicken is done, remove the remaining gravy from the chicken into a bowl you can use this as an accompaniment along with white rice,

Now, fry the chicken till it turns golden brown but see that they remain juicy a bit,

You can sprinkle some more cintachiguru over it.

Serve hot with white rice, biryanis, roti, phulka

TENDER TAMARIND LEAVES WITH SPLIT YELLOW MOONG DAL

CHINTACHIGURU PAPPU:

INGREDIENTS

Tur dal/kandi pappu/split yellow moong dal – 150gms,

Chintachiguru – 100gms,

Onion – 1 – cut into four halves,

Tomatoes – 1 – cut into 4 pieces,

Green chili – 5,

Turmeric powder – a pinch,

Asfoetida – a pinch,

Garlic flakes – 4 – crushed,

Oil – 2tsp,

Mustard seeds – ½ tsp,

Fenugreek seeds – 4 seeds,

Dry red chili – 2,

Water – 1 cup,



METHOD

Wash dal and wash chintachiguru,

Pressure cook dal along with chintachiguru, onion, tomato, green chili,

Add turmeric powder, pressure cook the dal for 2 whistles,

Remove the pressure and mash the dal with a wooden laddle and add salt to it,

For tempering heat oil, when the oil is heated add mustard seeds, when they start crackling add fenugreek seeds and whole red chili along with crushed garlic sauté it and add the tempering to the mashed dal

That’s it your chintachiguru pappu is ready, chintachiguru is very much awaited in the summer, there are lot many delicacies that we the people of Andhra love to make with this rare available leaves,

I shall try to present all of it one by one in coming days,

This dal goes well with white rice and ghee.

MUSKMANGO DRIZZELO

MUSKMANGO DRIZZELO:

INGREDIENTS:

Muskmelon – skin peeled and cut into cubes – 1 cup,

Mango – 1 cup – skin peeled and cut into cubes,

Fresh cream – 2 tsp,

Raisins – 5,

Cashews – Roasted in ghee and crumbled,

Chironji – 1 tsp,

Sugar – 1 tsp,



METHOD:

Make a puree of mango, along with fresh cream and sugar,

Place the cubes of musk melon in a serving bowl,

Drizzle the mango, fresh cream puree over the musk melon pieces, and add roasted cashews, chironji and raisins to it and mix everything well,

Chill this drizzelo to icecream form not in a deep frizeer,

Now take this in a serving bowl and garnish it with cashews, mango piece and raisins

Its too yummy, delicious and cool, You will for sure love it to have this more and more in this summer.

TALIMPU DOSA

TALIMPU DOSA:

INGREDIENTS;

Dosa batter(refer karam egg dosa for dosa batter) – ¼ kg,

Chana dal – 2 tsp,

Mustard seeds – 1 tsp,

Curry leaves – 1 stem,

Asfoetida – a pinch,

Green chili – 3 – finely chopped,

Onion – 2 – finely chopped,

Oil – 3 tsp,

Coriander leaves – 4tsp – finely chopped,

Salt as per taste

Soda bicarbonate – 1tsp,

Turmeric powder – a pinch


METHOD

Heat oil in a kadai, when the oil is heated add mustard seeds, chanadal along with chopped onion, chopped green chili and curry leaves

Fry the whole till the onions become transuculent,

Now add this to the dosa batter and add chopped coriander along with salt to it and mix everything well,

Make dosas of this and serve hot with curry leaf chutney.

This dosas taste better when done on the third day of the dosa batter made, it add a little sour taste to the dosas which is again very tasty,

PUTHALAPATTU FISH CURRY/CHEPALA PULUSU

PUTHALAPATTU FISH CURRY/CHEPALA PULUSU

INGREDIENTS:

Fish (Boche/Koraminu) – 1kg,

Thick tamarind pulp – 2 cups,(120gms)

Onion – finely chopped – 2,

Red chili powder – 4 tsp,

Coriander powder – 4 tsp,

Turmeric powder – ¼ tsp,

Salt as per taste,

Water – 2 cups,

Mustard seeds – 2 tsp,

Fenugreek seeds – 1 tsp,

Garlic – 1 pod – with skin peeled,

Curry leaves – 2 stems,

Tomato – 1 – chopped finely,


METHOD


TO MAKE THE POWDER

Roast 2 tsp of mustard seeds along with 1 tsp of fenugreek seeds on a low flame and grind it to fine powder,

TO MAKE THE CURRY

Mix tamarind pulp, water, red chili powder, coriander powder, turmeric powder, salt and chopped onion together to make a curry in a bowl,

Clean the cut fishes with salt and drain all the water from it,

Heat a large open thick bottomed pan and add oil to it when the oil is heated add the garlic which is half crushed, now add tomato and curry leaves to it, sauté it till the tomato is cooked,

Now add the pulusu of tamarind and mix well, cook the gravy for 20-25 min till the rawness is left and the oil appears on the upper layer of the pulusu,

Now add the fish pieces and cover and cook for 5 mins till the fish is done,

Sprinkle the powdered mustard and fenugreek powder over the gravy and mix carefully,

Cover the lid for one more minute and your Puthalapattu fish curry is ready to be served,

You can have this after 4-5 hrs for the best taste along with white rice, and hmmmmmmm, yummy isn’t it… I know.

This recipe I learnt from my mother-in-law Mrs.Sujatha Mohan, She learnt it from her mother-in-law Mrs.Kantamma Damodaram, and she from her mother-in-law so, and this is an ancestral recipe. The puthalapattu delicacies are endless and very easy to be made. Will love them all

GREEN CKICKEN

GREEN CHICKEN:

INGREDIENTS:

CHICKEN - ½ kg,

Fresh coriander leaves – 1 cup – finely chopped,

Fresh mint leaves – ½ cup – finely chopped,

Green chili – 8 – chopped,

Lemon - 1- juice,

Salt as per taste

Ginger garlic paste – 1 tsp,

Oil – 3 tsp,

METHOD:

Wash and clean the chicken,

Grind Coriander leaves, mint leaves, green chili together in a blender to make a coarse paste, remember the paste should be coarse not smooth,

Add this green paste to the cleaned chicken and add ginger garlic paste along with salt to it,

Now add the lemon juice of one lime and mix everything well

Marinate this for an hour or half n hour,

Heat oil in a kadai and when the oil is heated add this chicken to it and fry till it leaves its raw smell of mint and coriander leaves,

Now add a cup of water and cook with covered lid,

Cook till the chicken is completely done,

Remove the green gravy into a bowl, you can have this gravy with white rice,

And now fry the chicken till they turn a bit of golden brown, but see that they remain juicy,

Serve as a snack, side dish or with roti, phulka and biryanis, garnished with onion rings and chopped coriander.

This recipe I collected from my sis-in-law Sailaja, who is a good cook, and I love making it most of the time, since there is again the green tinge in it which I like the most.

THOTAKURA CHICKEN/AMARANTH LEAVES WITH CHICKEN

THOTAKURA CHICKEN FRY/AMARANTH LEAVES AND CHICKEN FRY

INGREDIENTS:

Chicken – ¼ kg – cleaned,

Amaranth leaves – cleaned and finely chopped – 2 cups,

Dry red chili – 4,

Crushed coriander seeds – 1 tsp,

Red chili powder – 1 tsp,

Turmeric powder – a pinch,

Salt for taste,

Scrapped coconut – ½ cup,

Oil for frying,

Onion – 2 – finely chopped,

Ginger garlic paste – ½ tsp,

Water – ½ cup, for cooking the chicken,


METHOD;

Heat oil in a kadai, add red chili and coriander seeds let it splutter now add chopped onion and sauté it till it turns golden brown,

Now add the ginger garlic paste and sauté for a minute, add chicken and mix well,

To it now add red chili powder, turmeric powder and salt and mix well now add some water and cook till the chicken is soft,

Now add the chopped and cleaned amaranth/thotakura leaves to the chicken and mix well cook for some more time till the leaves are cooked and water it evaporated,

Now add ¾ of the scrapped coconut to the chicken and mix well turn off the flame and take the thotakura chiken into a serving dish,

Garnish with srapped coconut and serve hot with roti, or rice,

Every time you have meat, chicken try to combine it with leafy veggies this way you will not only enhance the flavor of you dish but, also supplement the nutrients to your body.

EGG AND POTATO SCRAMBLE/ANDA ALOO BHURJI

ANDA AUR ALOO BHURJI/EGG AND POTATO SCRAMBLE

INGREDIENTS;

Eggs – 3,

Potato – 1 – grated,

Onion – 2 – finely chopped,

Garlic – 4 – finely chopped,

Curry leaves – 1 stem,

Red chili powder – 2 tsp,

Black pepper powder – ½ tsp,

Turmeric powder – a pinch,

Salt as per taste,

Oil for frying,


METHOD:

Heat oil in a kadai and add grated potato to the oil and fry till golden brown, now remove them and keep aside,

Heat 3 tsp of oil in the kadai and add chopped onion and garlic flakes, sauté till they turn golden brown,

Now beat 3 eggs into the onion and fry till they are solidified,

Now add red chili powder, turmeric powder, black pepper powder and salt to it and mix well,

Fry for some time till the egg also is done and add curry leaves and mix well, atlast add the crispy fried potato just before turning off the flame and remove it from the flame and mix well.


You can feel the crispy flavor of fried potato between the egg, enjoy it with roti, phulkas, and even with white rice.

SWEET LIME GREEN GRAPE CASATA/MOOSAMBI ANGOORI CASATA

SWEET LIME AND GREEN GRAPE CASATA/MOSAMBI ANGOORI CASATA

INGREDIENTS;

Sweet lime/Mosambi – 2,

Pineapple pastry – 1,

Green grapes – 1 cup,

Honey – 1tsp,

Cashews – 5 – halved,
Wafer biscuit – 2,


METHOD:

Peel the skin of each sweet lime and deseed it,

Now cut them into two, and clean the green grapes and cut them also into two,

Cut the pastry to small pieces and crush one wafer of your choice flavored, add dry roasted cashews to it and mix everything well,

Add everything into a bowl and pour a table spoon of honey over it,

Now make a bowl of the removed skin of the mosambi or sweet lime and serve the mix into this bowl,

Garnish it with wafer and serve chilled,

You will sense the aroma of the sweet lime all through and the tinge of honey with awaken your taste buds serve it chilled.

AMARANTH DAL/THOTAKURA PAPPU

AMARANTH DAL/THOTAKURA PAPPU

INGREDIENTS

Tuar dal/Kandi pappu – 1 cup,

Amaranth leaves/Thota kura – 1 cup – cleaned and chopped,

Green chili – 4,

Onion – 1 – chopped into 4,

Tomatoes – 2 – Cut into 4 each,

Red chili powder – ½ tsp,

Turmeric powder – a pinch,

Tamarind – ½ marble size squeezed into pulp,

Water – 1 cup,

FOR TEMPERING:

Oil – 2 tsp,

Mustard seeds – ½ tsp,

Fenugreek seeds -4,

Dry red chili – 2- broken into 2,

Crushed garlic along with skin – 4,

METHOD

Pressure cook dal along with amaranth leaves, chili, chopped onion, tomato, red chili
Powder, turmeric powder and water till the dal is done approximately 2-3 whistles,

Let the pressure cooker cool and release the pressure, now with a wodden ladle(pappu mathu) smash the cooked dal adding tamarind and salt to it,

Now heat oil in a kadai and when the oil is heated add mustard and fenugreek seeds, when they crackle add crushed garlic, and dry red chilies,

Now pour the sizzling tempering over the amaranth dal and mix well,

Serve hot with ghee and white rice.

Leafy veggies are very good for health, have at least one leafy vegetable in your days menu.

MUSK MELON GREEN GRAPE SQUASH

MUSK MELON GREEN GRAPE SQUASH:

INGREDIENTS;

Musk melon pieces – 1 cup,

Green grapes – ½ cup,

Dates – 2 – desedded,

Venilla ice cream – 1 scoop,

Method:

In a blender add the cleaned and chopped muskmelon pieces along with green grapes, and dates

Blend it well along and serve chilled garnished with green grapes bunch,

This squash can be had with vanilla ice cream and without ice-cream it is very good for sugar patients…

MIXED DRY FRUIT LADOO

MIXED DRY FRUIT LADDOO

INGREDIENTS:

Vegan fig/Anjeer – chopped finely – 2 cups,

Pistachios – finely chopped – ¼ cup,

Cashew nuts – ¼ cups,

Almonds – Chopped – ¼ cups,

Dates – ¼ cups,

Sugar – 1 cup,

Ghee – 1 cup,

Water – ½ cup,

Green cardamom powder – a pinch,

METHOD:

Dry roast all the dry fruits one by one separately accept dates and vegan figg,

Heat water in a kadai and add sugar to it when the sugar forms string consistency add ½ cup of ghee,

Now add fig and dates and let them cook till done, now add the other dry fruits and green cardamom powder and ghee and mix everything well

The whole process should be on a low flame,

Remove the kadai from the flame and wet your palms take some dry fruit mixture into your hand and make ladoos of the mixture and let them cool

When they are completely cool, store them in airtight container, they remain fresh for a week. This way you can provide all the essential nutrients of dry fruits to you kid in a tasty way.

JALEBI

JALEBI

INGREDIENTS

Maida – 2 cups,

Baking powder – ¼ tsp,

Curd – 3 tsp,

Luke warm water – for mixing the batter,

Saffron food color – a pinch,

Ghee – for frying,


FOR MAKING SYRUP


Sugar – 3 cups,

Water – 2 and ½ cup,

Green cardamom seeds powdered – ¼ tsp,

Rose water/kewra – ½ tsp,

METHOD:

TO MAKE JALEBI BATTER,

Mix maida baking powder, curd, saffron color, along with luke warm water to form a dropping consistency batter,

Whisk the batter thoroughly and set aside for 3 hrs to ferment,

Whisk thoroughly before using the batter,

TO MAKE SUGAR SYRUP,

In a thick bottomed pan add sugar and water and cook to form a string consistency syrup,

Then add cardamom powder and rose water and mix well and turn off the flame for a while,

TO MAKE JALEBI

Pour the batter in a steady stream container(with a very lean nozzle) and heat ghee in a kadai,

Make jalebis of the batter in the steaming ghee and crisp fry the jalebis, see that they do not turn brown,

Now drop these crisp fried jalebis into the sugar syrup and leave it for 5-6 mins and remove it from the syrup,

Serve hot garnished with length wise cut blanched almonds and silver work…

DHOKLA

DHOKLA

INGREDIENTS:

Besan – 350gms,

Curd – 1 cup,

Ginger and green chili paste – 2tsp,

Eno fruit salt – 1tsp,

Juice of 1 lemon,

Turmeric powder – a pinch,

Salt as per taste,

Oil – 1 tsp,


FOR TEMPERING:

Mustard seeds – ½ tsp,

Coriander finely chopped – ½ cup,

Green chili – 4 vertically slit,

METHOD:

In a bowl mix besan with curd, turmeric powder, salt and ginger chili paste mix everything well and cover the bowl with lid and leave it aside for 5hrs for the batter to ferment,

Now add eno fruit salt to the lemon juice and mix to the fermented batter

Grease a thali or a baking dish and pour the dhokla mixture over the dish evenly

Steam it for 10-12 mins, let it cool and cut the batter to squares,

Now heat a table spoon of oil in a kadai, when the oil is heated add mustard seeds and let it splutter, now add coriander leaves and pour 4 tsp of water to the tempering,

And pour this tempering over the dhoklas,

Garnish with grated coconut and slit fried green chilies and coriander leave serve it with hari chutney. Gujarati delicacy dhokla is ready.

CHICKEN 77

CHICKEN 77,

INGREDIENTS

Chicken boneless cut into cubes – ¼kg,

Corn flour – ½ cup,

Maida – 2 tsp,

Cream – 2 tsp,

Garlic paste – ½ tsp,

Red chili powder – 2 tsp,

Black pepper powder – ½ tsp,

Coriander powder – ½ tsp,

Soya sauce – 1 tsp,

Ajinomoto – a pinch,

Salt as per taste,

Onion – 2 – finely chopped,

Garlic flakes – 8 – finely chopped,

Ginger – finely chopped – 1 tsp,

Green chilies – 4 – finely chopped,

Curry leaves – 3 stems,

Mint leaves – ¼ cup – finely chopped,

Water – ¼ cup,

Oil – for deep frying,


METHOD


Marinate chicken with cornflour, cream, maida, salt, red chili powder, black pepper powder, ajinomoto, soya sauce ½ tsp and leave it aside for 1 hr or more,

Now in a kadai heat oil and fry the marinated chicken till golden brown, and keep them aside,

Now, take 2 tsp of oil in a kadai and when the oil is heated add chopped onion, garlic, and ginger pieces to it and sauté till it becomes translucent now add the fried chicken pieces to it and mix everything well

Now add 1 tsp of soya sauce, ½ tsp of red chili powder, chopped green chili, ½ tsp of coriander powder, salt, ajinomotto, and mix everything well now add the water and cover with lid,

When the water is exhausted add curry leaves, and chopped mint leaves, serve hot with onion rings and lemon wedges.

You can have this as side dish, snack, starter as well as accompany for rotis, polkas and fried rice...

MASALA BUTTERMILK

MASALA BUTTER MILK

INGREDIENTS

Butter milk – 1 glass,

Finely chopped ginger – 1 tsp,

Shredded curry leaves – 4,

Asafetida – 1 pinch,

Roasted jeera/cumin seeds powder – 1tsp,

Lemon juice – ½ tsp,

Salt – as per taste,

Mint leaves – shredded – 2,

METHOD:

In a earthen pot add butter milk to it add finely chopped ginger, shredded curry leaves, asafetida, roasted cumin seeds powder, lemon juice and salt along with shredded mint leaves,

Keep it a aside till it gets cool,

This is the best and cheapest coolent available in this summer, healthy, no chemical and too good on tummy nothing can beat this cool drink, do give it a try u will surely relish its taste and ask for more I bet

MYSORE PAK

MYSORE PAK

INGREDIENTS:

Besan/Chickpea flour – 2 cups,

Ghee/Dalda – 2 cups,

Sugar – 1 and ½ cup,

Water – ¼ cup,


METHOD

Fry the besan in a kadai adding ½ tsp of ghee on a low flame till it leaves its raw smell,
Take the fried besan into a plate,
Now add sugar to the kadai and add ¼ cup of water to it along with ½ tsp of ghee and make sugar syrup of thread consistency,

Keep the flame low, now heat 2 cups of ghee/dalda in a kadai on a low flame, see that the ghee is on a moderate heat,

To the sugar syrup add the fried chickpea flour slowly mixing vigoursly, simultaneously keep adding the heated ghee till the two cups of ghee is completely absorbed by the besan,

See that there is a froth formation on the mixture and do not stop mixing,

Now, grease a plate with ghee all over and pour the mysore pak batter into the greased plate and spread it evenly, immediately make impressions of squares or diamonds with knife,

When the mysore pak is cooled store the pieces into a air tight container, they remain fresh for a week and more…

COCOANGE

COCANGE

INGREDIENTS

Orange juice – ½ cup,

Coconut water – 1 glass,

Glucon-D – 2 tsp,

Sabja seeds/basil seeds – 2 tsp, soaked in water for ½ hr,

Mint leaves – 2,


METHOD:

In a bowl add orange juice, to it add coconut water, then glucon-D, now add sabja seeds and shred some mint leaves and add it to it,

Mix everything well,

Serve this cocange chilled garnished with a slice of orange and mint leaf,

Those who are not much interested in having coconut water like definitely like it this way… It’s tasty with a bit of tanginess, and provides instant energy.

Basil seeds are used as antioxidants, they are used in siddha medicines for asthama and diabeties.

GREEN CHAKLI/GREEN MURUKU

GREEN CHAKLI/PACHA MURUKU

INGREDIENTS

Rice flour – 4 cups,

Butter – ½ cup,

Spinach puree – 1 cup,

Salt – as per taste,

Warm water – for kneading,

Oil – for frying,

METHOD:

Cook 2 cups of cleaned spinach along with some salt and ½ cup of water then blend it to make puree,

In a bowl take rice flour, add heated butter mix well with hand, then add salt and spinach puree to it and mix well to form a dough if needed add some luke warm water,

Heat oil in a kadai. Divide the kneaded dough into 4 equal halves to make balls,

Place this balls in the chakli/muruku making mould and press it in the hot oil to make murukus,

Fry till they turn crispy and store it in a air tight container when they get cooled, Consume it within 3 days.

This is a healthy as well as tasty munching ideal to prepare for kids in this summer holidays isn’t it. Try it.