Lakshmis Kitchen

CAPSICUM RICE

2026-05-24T13:30:02.933+05:30

CAPSICUM RICE
Materials:
Basmathi rice-1 cup
Oil-50 gms

Cloves
Cinnamon
according to ur choice
Biryani leaf
Green peas 1/2 cup
Carrot slices 1 cup
Aloo 2 nos
Green mirchi 4 nos
Ginger paste 1 tsp
Dhania jeera powder 1 tsp
Chopped capsicum pieces 2 cups
Chopped onion pieces 1 cup
Onion paste 2 tbsp
Pudina leaves
Salt
Method:
Place a pan on the stove,add oil to it.After heating,add chopped onion then saute for a while,after the onion pieces turn brown add aloo,green peas, carrots, then add biryani leaf,cloves ,cinnamon,onion paste,ginger paste,green chillies and dhania jeera powder,and fry in low temp.Lastly add chopped capsicum and fry for 2 mins.Now add washed basmathi rice and fry for a moment,then add water and salt and cook till done.After it is half cooked add mint and corriander leaves and mix well.

Serve hot with raitha or mixed veg curry.

INSTANTLY HOME MADE MASALA OATS

2020-01-25T21:47:00.000+05:30

HOME MADE MASALA OATS

Masala oats..a healthy home made option for your breakfast..am sharing a simple recipe of masala oats,which is also a weight loss recipe..The ingredients we use here are

Rolled oats(50 gms)..1 small glass/cup
Water..1 1/2 glass/cup
Chopped onion..1 tbsp
Chopped green chilli..1/2 tsp
Curry leaves chop..1/2 tsp
Masala powder..1/4 tsp
Red chilli powder..1/4 tsp
Turmeric powder..1/4 tsp optional
Oil..1tsp
Salt..

Check Video here..

Video link...https://youtu.be/GEOKZbgaX3o

Method..

Place a small pan on the stove and add 1 tsp of oil to it.
After the oil is hot..add chopped onion,mix..and add chopped green chilli,curry leaves,mix well.
Add masala powder,and chilli powder,salt..mix well.
Add water and let it boil.
After boiling starts add rolled oats and let it cook.
Let it cook in sim..switch off after done.
It takes just 2 to 3 minutes for cooking.
Transfer in to a serving dish,and garnish.

Recipe prepared with less oil and less salt..

PATOLLI FROM ARCHIVES

2020-01-24T15:33:00.002+05:30

PATOLLI FROM ARCHIVES

Patolli blog link is given here..
https://www.rasoikimalkin.com/2010/06/pattolli.html?m=1
Video is here..
https://youtu.be/gzKBDsMW2MA

POTLAKAYA PERUGU PACHHADI..FROM ARCHIVES

2020-01-18T18:46:00.000+05:30

POTLAKAYA PERUGU PACHHADI..
From Archives..
Video link...
https://youtu.be/xR4WxTsfI6g

Link of Blog Archives..
https://www.rasoikimalkin.com/search?q=Potlakaya+Perugu+pachhadi&m=1

VANKAYA JEELAKARRA KARAM CURRY...REPOSTED FROM ARCHIVES

2020-01-17T23:51:00.000+05:30

VANKAYA JEELA KARRA KARAM CURRY...
Reposted from Archives...

Check here for video..
https://youtu.be/uyQmuczvbtE
Link for blog recipe...
https://www.rasoikimalkin.com/2010/03/vankaya-jeelakarra-karam-kura.html?m=1

KUDARAI PRASADAM

2020-01-13T11:12:00.000+05:30

KUDARAI PRASADAM...

Kudarai prasadam is done on the 27 th Pasuram day of Thiruppavai..in the month of December..caliculated as per solar month,Dhanur masam..is being shared here..Kudarai Vellum sheer Govindhaa..is the kudarai 27 th Pasuram..
Kudarai prasadam is nothing but cooking Rice kheer/Annam paramannam..the materials used are milk,dry nuts and ghee lavishly in temples and Ashrams,who follow Vaishnavam..

Video Link is given here...
https://youtu.be/o1dEqP8cxDw

Jump here for video...

Materials..

Raw rice.. 250 gms(1 cup)
Milk with fat..500 ml 1 pkt
Water ..2 1/2 to 3 glasses
Jaggery ..1 1/2 cups(rice measuring cup)
Ghee ..5 to 6 tbsp
Cashews,raisins..each 15 no.s to a handful
Cardmoms..2 no.s seeds or crushed powder
Edible camphor..pachha karpuram..1 pinch

Method..

Pour a packet of thick fat milk of 1/2 litre in a heavy bottomed vessel and let it boil.
When the boiling is started,add raw rice ,be sure of lumps ..mix well.let it cook in low flame..
Add a few strands of Saffron..it gets nice smell and light colour.
It takes atleast half an hour of cooking in low flame ,as isit is directly done on stove..
Meanwhile add 2 spoons of ghee to a tadka pan,and fry cashews until brown..
After the cashews turn in to golden colour,add raisins and after they turn plump.turn off the stove..keep aside.
And coming to cooking the rice section...test whether it is cooked fully or not..
After the cooking is done fully,add jaggery and mix well..mash a bit if there are lumps..
Add half quantity of fried cashews and raisins and cook for 2 minutes
Now, add 2 cardmoms powder or seeds,and a pinch of edible camphor(pachha karpur) and mix well..
Lastly add 2 to 4 table spoons Ghee,(according to your health permits) ,mix...and switch off the flame..
Transfer and, Garnish with left over fried cashews and raisins..
Serve.

Picture without garnishing..

MATAR PANEER CURRY,RAVA IDLI

2020-01-01T00:22:00.000+05:30

MATAR PANEER CURRY

Updated archives for
MATAR PANEER CURRY
https://www.blogger.com/blogger.g?blogID=1150753739287834539#editor/target=post;postID=7072165530754318360
Link..https://youtu.be/vZvibNR7FHQ

Updated archives for
RAVA IDLI
https://www.rasoikimalkin.com/search?q=Rava+idli&m=1

SRI ANAGHA ASHTAMI VRATHAM

2019-12-30T17:51:00.002+05:30

SRI ANAGHA ASHTAMI VRATHAM.

Sri Anagha Vratham is performed on Margashirsha month,on Bahula Ashtami day..or can be done on Sri Krishna Ashtami day.
Sri Dattatreya Swami ,an Avadhoota..a wandering monk ,is also worshipped in Gruhasthu form.. Dattatreya Swami has many different Avatharas ,and the Gruhasthu avatara is known as Anagha Swami..his wife Anagha devi..an incarnation of Sri Maha Lakshmi ..the Goddess of Riches and Prosperity.
Anagha Ashtami vratham is performed in homes on Margashirsha month ,Bahula Ashtami day..or in any month on Bahula Ashtami day. Bahula Ashtami is also called as Krishna Paksha Ashtami.It is a must for one to perform the puja atleast once in a year.
ANAGHA VRATHAM .. GANAPATHI PUJA
https://youtu.be/ZOAeqtQFkng

ANAGHA VRATHAM PUJA..PART 1 MAINPUJA
LINKhttps://youtu.be/UN6Qld8OmN4

ANAGHA VRATHAM PUJA..PART 2 MAINPUJA
LINK..https://youtu.be/JzEiDKl6eKk

ANAGHA VRATHAM PUJA..PART 3 MAIN PUJA
LINK...https://youtu.be/nogwGOS10yY

ANAGHA VRATHAM PART 4 MAIN PUJA
LINK..https://youtu.be/PvZRAqO6l6o

VRATHA KADHA..VRATHAM STORY..VRATHAM KADHALU
Check Video here...
https://youtu.be/N8ODDlCM-CY

VEGETABLE MASALA RICE

2019-12-27T23:07:00.002+05:30

VEGETABLE MASALA RICE...
Vegetarian masala rice cooking in pressure cooker version is been shared here.

Materials..

Raw Rice..2 cups
Onion chop..1 cup
Vegetables chop.. potato,carrots,peas,cabbage,batani i used)
Green chillies..2 nos.. made slits
Turmeric powder.. 1/4 tsp
Red chilli powders ..1 tsp
Masala powder..1 1/2 tsp
Curds..1 cup
Ginger garlic paste.. 1 tsp
Jeera..1 tsp
Tej patta..1 big leaf make in to pieces
Cloves, cardmoms,cinnamon
Coriander leaves..chopped..1 handful

Check here for Video ..

https://youtu.be/XRd9BIv0gSQ

Method...

Keep prestige cooker pan on the stove,add 3 to 4 tbsp oil ..and 1 tbsp ghee..let it heat.
Add jeera,cloves cinnamon and cardmoms and fry..add tej patta pieces too.
Add onion pieces and fry until transculent..
Add vegetables chop one by one and stir till tender..it will take 3 to 5 minutes.
Then add Ginger garlic paste,green chilli slits, spicy masala powder,red chilli powder,turmeric powder,and all others one by one,in low flame slowly stirring continuously..
Add curds,coriander leaves chop and mix.
Now add pre washed raw rice,(drained well) and fry for 2 minutes.
Meanwhile take,3 1/2 to 3 3/4 cups of water and boil.
Add the boiled water to the rice,and add required salt too and mix.
Place the lid of pressure cooker and close..place the whistle..
Allow to cook for 3 whistles. . Switch off.
After half an hour open,mix slowly.. serve the piping hot masala rice..with curry or raitha.

VANGI BHATH

2019-12-25T22:41:00.000+05:30

VANGI BHATH
Vangi Bhath..reposted today

https://www.rasoikimalkin.com/2010/05/vangi-bhath.html?m=1

SUJI DOSA

2019-12-22T16:03:00.000+05:30

SUJI ROSA

Suji Dosa Materials..

Suji.. 1cup
Curds..1cup
Wheat flour..1 1/2 tbsp
Baking/eating soda..1/4 tsp
Salt..to taste
Oil..for shallow frying

Method..
View video here..
https://youtu.be/wdja03Ko-us

Dry grind suji rava in to powder..place it in a vessel.
Add wheat powder and baking/eating soda and mix well
Add curds mix well..
Next add 1 cup of water and mix well.
Add jeera,and Salt.
Add 1 cup more water,and rest it for 30 minutes.
After 30 minutes..heat Tawa.
Pour two laddles of batter in circular direction.
Add 1 to 2 tsp of oil( for both sides) and flip ,after bottom side is done.
Remove from Tawa.. take after both sides are done..
Serve hot with chutney..

PAPPU PULUSU..ANDHRA STYLE

2019-12-17T22:03:00.000+05:30

PAPPU PULUSU:

Ingredients:

Turdal fried on a low flame for 5 mins, after that it has to be cooked well,the cooked dal will be mashed and kept aside.

Tamarind juice-2 to 3,glasses(juice made with a lime sized tamarind according to your taste).

Green chillies 4 to 6 nos..make slits

Onions-big size 2 nos.slit into pieces

Garlic- to tasted

sugar half spoon
Turmeric -1/4 tsp
Salt

Seasoning:

Oil- 2 to 3 tbsp

Mustard-1 tsp

Methi seeds-1/4 tsp
Red chillies -2 to 3 no.s
Curry leaves
Coriander leaves

Video is here plz..
https://youtu.be/TIvsnyQ4Di0

Method:

Keep a kadai add seasoning,after it splutters add onion pieces, garlic pieces,coriander curry leaves chop,half amount,saute in low fire for 5 mins...
Then add tamarind juice,green chillies,curry leaves corriander leaves,haldi,sugar ,salt.
Letit boil for 10 mins,lastly add boiled and mashed dal paste,let it boil for another10 mins.switch it off.
Garnishing can be done with corriander leaves.
For better results cooking can be done in low to medium heat.

Can be taken with rice,or even idli dosa.If sambhar powder is also added it can become a sambhar...
Serve with warm rice and papads.

IDLI PINDI VADA

2019-12-14T20:32:00.001+05:30

IDLI PINDI VADA

Materials..

Idli pindi/batter..1large cup
Rice flour..2 tbsp
Maida.. All purpose flour..1tbsp
Onion chop..1/2 cup
Coriander leaves chop..1/4 cup
Curry leaves chop..1/4 cup
Green chilli slits..3 to 4 no.s,make slits
Salt
Oil..for deep frying

Video is here plz..

Links...

https://youtu.be/ty2QIEAjiY4

Method..

Mix all the materials one by one..idli batter,rice flour,maida,onion chop..mix well.
Next add curry leaves,coriander leaves,green chilli slits and mix well.
Add salt ,and keep aside.
Now take oil in a kadai and heat..up to frying temperature.
Add small dumplings into the oil and fry,till golden brown.
Take them out after frying..
Serve hot with ginger chutney..or any other.

RAVVA DOSA

2019-12-13T22:38:00.000+05:30

RAVVA DOSA

Ravva dosa is a South Indian recipe,can be prepared instantly..with in 30 mins time.. Blends well with coconut chutney, Milagai podi etc.
Video is here please..
Link...https://youtu.be/meYC4LtWdjw

Materials..

Rava .. 1 small cup
Rice flour..1 small cup
Maida..All purpose flour..1/2 cup
Onion chop..1/2 cup
Green chilli chop..of 3 to 4 no.s
Ginger chop..of 1 " piece
Corriander leaves chop..1/4 cup
Curry leaves chop.. 1 to 2 tbsp
Curds..1 cup
Eating soda..2 pinches
Salt ..to taste
Water.. 2 1/2 cups to 3 cups
Oil..

Method..

Take a vessel,add Rava,next Rice flour, maida,curds,mix well.
Add each of chopped onion,green chillies, ginger, coriander leaves,curry leaves,salt and add water .
Add water in to the batter until a thin consistancy like butter milk is formed..it should be in pouring consistancy..
Add eating soda and give the batter,a resting time of 20 mins to 30 mins..
Place Tawa on the stove and after its heated.add 1/2 tsp oil to the tawa..smear the hot tawa,with a tissue paper..
Now pour the batter on the hot tawa evenly and thinly ,and prepare rava dosas..
Serve hot..

REPOST WITH VIDEOS FROM ARCHIVES

2019-12-10T20:35:00.000+05:30

REPOSTED WITH VIDEOS FROM ARCHIVES

1..Vankaya Perugu Pachhadi..https://www.rasoikimalkin.com/2010/09/vankaya-perugu-pachhadi.html

2..Tomato Bhath upma..
https://www.rasoikimalkin.com/2019/08/upmatomato-bhath.html

3..Mamidikaya pappu..
https://www.rasoikimalkin.com/2010/04/mamidikaya-pappu-mango-daal.html

4.. Dhaniya Majjiga pulusu..
https://www.rasoikimalkin.com/2010/08/dhaniya-majjiga-pulusudhania-kadi.html

5.. Bendakaya pulla kura
https://www.rasoikimalkin.com/2010/04/bendakaya-pulla-kura.html

AVA PETTINA PANASA POTTU KURA

2019-12-08T23:47:00.000+05:30

PANASA POTTU KURA

Panasapottu called as Jackfruit,is finely chopped into small pieces and available in village markets..

For video check here...
https://youtu.be/NwR46gURhTQ

INGREDIENTS..

Materials..

Panasa pottu. 250 gms
Tamarind paste 2 table spoons or juice squeezed from a big lemon sized tamarind.
Salt to taste..

SEASONING..

Oil.. 3 to 4 tbsp
Mustard seeds half tbsp
Fenu greek.. menthulu ..1 pinch
Urad dal.. 1 tbsp
Bengal gram dal..1tbsp
Red chillies.. 3 to 4 made into pieces
Hing.. 2 pinches
Greenchillies 2 small made into pieces,curry leaves,ginger made into small pieces 1 spoon .

FOR AVA PASTE..

Mustard seeds 1 teaspoon,a pinch turmeric powder,a pinch salt, 1 to 2 green chillies.
These 4 nos are made into a thick paste in a mixie by adding a table spoon of water) and kept aside.

METHOD..

Boil cook panasa pottu,(washed)..
Either.Add...tamarind paste ready made, with 2 glasses of water,in a pressure cooker.
Or... squeeze 2 to 3 cups of tamarind juice,from a big lime sized tamarind..
Allow the cooker to get 3 whistles... switch it off.
Then open it after 15 mins,add required salt to the boiled curry mixture,boil for 5 more mins...keep asidefor 10 mins.
The salt will be absorbed by the mixture.
Then remove the excess water by draining it.
Take a kadai ,add oil for seasoning ,after its hot enough... add bengal gram , urad dal,mustard seeds ,fenugreek seeds,and lal mirch..
After it splutters add curry leaves green chilli pieces..
And after 2 mins of spluttering ,mix well..
Add the panasapottu boiled mixture to it.
Keep the stove in low heat,mix the curry well.
Place a lid,and cook in low flame..
Adjust and add salt,red chilli powder 1 tsp for spicyness..
After 10 mins switch the stove off.

FOR AVA..

After 2 mins add ava mixture paste which was kept aside(the paste of mustard seeds,haldi,salt and chillie)to the curry..leave it to settle..

yummy taste if eaten with rice..its a Traditional and ancient vegetarian recipe of Coastal Andhra districts..esp made in social gatherings and marriages...

CHHAKERA PONGALI

2019-12-06T18:44:00.002+05:30

CHHAKERA PONGALI

1 st variety ,with milk and sugar.

Chhakkara pongal....is a sweet dish,which is prepared with pesara pappu/moong daal and rice.
It is prepared for prasadams in south india,especially in Temples, and south indian homes,for Lord Sri Maha Vishnu..

Video is here...

https://youtu.be/1PmdOgfCyVY

Materials:

Rice...1 cup
Sugar / Jaggery... 1 cup
Pesara pappu..Moong dal split ..Yellow colour... 1/2 cup

Milk... 1 cup
Water... 2 cups
Ghee... 2 to 3 tbsp ..(Minimum 2 tbsp to 1/2 cup)
Raisins ..5 nos
Cashew nuts ..5 nuts
Elaichi powder..Of 2 no.s

Method..

Place a pan on the stove,add yellow moong dal and roast it in low flame, for 1 to 2 min.
Then switch off the stove and wash moong dal once..
Now add rice to it and again wash both of them for 2 to 3 times.
Now add milk and water to it and cook in a pressure cooker for 2 whistles.
Switch off the stove and let it cool.
Meanwhile add 1 cup of water to the sugar and boil it, to thin sugar syrup.
After the pressure is gone ,open pressure cooker and pour the sugar pakam and mix well.
Now transfer the total prasadam in to a pan,switch on the stove,and keep the pan and let it be cooked well for a 5 min .
In a tbsp of ghee fry raisins and cashewnute seperately,now sprinkle the elaichi powder on the chhakkara pongal ,add the remaining ghee ,half of the fried cashew nuts and raisins and mix well.
Swich off the stove and garnish with the remaining amount of nuts..Serve hot.
This dish is prepared/offered as naivedyam before god,which enhances more taste..

RAVVA PAYASAM.. SWEET DRY NUTS PAYASAM

2019-12-05T16:20:00.000+05:30

RAVVA PAYASAM..SWEET DRY NUTS PAYASAM

Ravva Payasam and sweet dry nuts milk are easy prasadams made here within minutes of time without strain..These pal Prasadams are made esp for Lakshmi puja.. Here with sharing the two .
Ravva Payasam ..
Video is here please...
https://youtu.be/bSGw4jRw1oo

Materials..

Milk.. 250 ml
Ghee..1 tbsp
Ravva(suji)..2 tbsp
Sugar..2 to 3 tbsp..as per your choice
Saffron..2 to 3 strands
Cashews,Raisins,pumpkin seeds..handful
Cardmoms powder..1 pinch

Method..

Place a pan on the stove and add ghee..after hot . .add dry nuts and fry..take off aside after done.
Soak saffron in 2 tbsp milk seperately.
Next add Ravva to the remaining ghee in the pan and fry for 2 to 3 mins till aroma is released.
Add 250 ml milk to the pan and stir continuously..and saffron milk too.
After 2 mins of stirring add sugar and stir.
Next add fried dry nuts and stir for a minute..add pinch cardamom powder..
Switch off the stove ..
Serve hot or cold.

Sweet dry nuts milk..

Materials..

Milk ..250 ml
Sugar..3 tbsp
Dry nuts..a handful
Saffron..2 strands

Method..

Place a pan on the stove,boil it..after boiling starts add handful dry nuts and continuously for 4 to 5 minutes.
Add saffron.
Add sugar and stir for another 5 minutes..
The milk quantity should be half..
Switch off and either serve hot or cold.
Easy... kids love this milk..

KAKARAKAYA PULUSU.. BITTER GOURD STEW

2019-12-04T23:50:00.000+05:30

Kakarakaya pulusu:

Kakarakaya( bitter gourd) is bitter to taste,but is a good food for especially Diabetics. Sugar patients can reduce the sugar level which we use in this item.Or else Sugar can be omitted ,but its a variety food item.
Check video here..

Materials:

Bitter gourd.. 1 no.(medium)
Onions ..4 nos
Tamarind b..lime size
Salt t..taste
Rice flour ..(for thickening) 3 spoons
Jaggery or sugar ..4 to 5 sp

Seasoning:

Oil ..2 tsp
Mustard seeds ..1/2 tsp
Menthulu ..pinch
Red Mirchi ..3 to 4 nos make slits
Green Mirchi.. 4 nos make slits

Method:

Chop Bitter Gourd and Onions in to small pieces.Place Kadai on the Stove,add Oil and fry Onion and Bitter Gourd pieces for 5 mins until light brown each seperately.
Add 2 to 3 cups of water to the tamarind and prepare juice,or add Tamarind Paste,mix it well.
Nowadd the Tamarind Juice to the kadai and also add the seasoning to it.Then add Jaggery and Salt to it.
Let it boil till 10 to 15 mins in medium fire.
Lastly take 2 tbsps of Rice Flour add a cup of water to it,mix well, then add the rice flour mix to the Kadai.
Turn the Stove to low flame and boil for 5 more mins ,then switch it off.
No Garnishing is required to this.
If more Jaggery or Sugar is added it is a fine combination even with Curd Rice.
For children more jaggery or Sugar can be added.

VANKAYA ALLAM KARAM KURA

2019-12-03T11:19:00.000+05:30

VANKAYA ALLAM KARAM CURRY

Vankaya allam karam kura, is generally made in marriages and functions in Godavari dists. Even for Satsanghs this curry is prepared. An ancient recipe which past generations used to prepare.

Ingredients:

White Brinjals-250 gms
Tamarind juice-1 glass made with a lime sized tamarind.
Salt-to taste

For Ginger chilli paste

Ginger 2 "piece,green chillies 3 no.s, jeera 1 tsp.,grind into a paste)

Seasoning:

3 tbsp -Oil
3 red -Chillies-make slits
1/2 tsp-Jeera
1 tea spoon -urad dal
A pinch asaefoetida
Curry leaves

Check for Video here..

https://youtu.be/hzhh5h0wNI4

Method:

Chop theWhite Brinjals into pieces of inch sized,boil in water,till 2 whistles in cooker..then strain off the water..
Pour the tamarind juice, juice should be moderately thick in consistancy.
Brinjal should be boiled for 5 mins in low flame. Add salt..after 3 min switch off the stove.
Keep aside and drain the tamarind water.
In the meanwhile ,place kadai on the stove,add seasoning items, urad dal,jeera,red chilli slits,asaefoetida,curry leaves. Keep the stove in low temp.
After it splutters add the chillie ginger jeera paste,and saute for a minute.
Then lastly add the cooked brinjals pieces and mix well.
Keep the curry in low flame.
After 2 mins switch it off.

ANAPAKAYA PALU KURA

2019-12-02T11:44:00.000+05:30

ANAPAKAYA PALU KURA.
Anapakaya..also called as sorakaya , is a soft recipe ideal for meals..

Check for video here...

Ingredients:
Anapakaya mukkalu- 250 gms
Take off the skin and chop into 1 inch pieces.
Salt- to taste.
Milk- half cup
Rice flour-2 tsp
Sugar-1 tsp
Seasoning:
Oil-2 tsp
Urad dal-half tsp
1 Red chilliy
3 To 4 Green chillies
Curry leaves optional.

METHOD:

Firstly pressure cook the Anapakaya mukkalu with2 glasses water,n salt up to 2 whistles.After cooling remove from cooker.Drain the water.
Place a kadai on the stove,add oil,after heating add urad dal,red chillies and green chillies made in to pieces.Mix well.add the boiled anapakaya ,to the kadai,mix well.Then add half cup milk,and sugar to the curry.Lastly sprinkle the rice flour on the curry.(pindi pettadam antaru kada).Again mix thoroughly.
Keep in a low flame,and let the curry cook for 3 mins,switch it off.Adding of curry leaves is an optional.
Can be eaten with rice.

COCONUT LADDOO

2019-11-15T18:25:00.000+05:30

COCONUT LADDOO...

Coconut laddoo is a sweet recipe done very easily and tasty in the kitchen..

Materials..

Scrapped coconut..2 cups
Jaggery ..1 & 3/4 cup to 2 cups
Milk ..1/2 cup
Cashew..2 tbsp full
Cardmoms..2 no.s. Make powder
Ghee..1 tsp

Method..

Place a pan on the stove..add scrapped coconut and fry in low temp.
After a few minutes add jaggery and mix well.
It will become a paste,after frying for 5 minutes.
Then add milk and mix well.
Meanwhile in another kadai add 1 tsp ghee and after hot,add cashewnuts and fry till brown..remove them out.
Add the fried cashews to the coconut jaggery mixture and cook till done..the mixture becomes thick..add 2 pinches cardmom powder and turn off the stove..
Due to the addition of the milk juicy taste will be formed.
After turning cool..make them in to ladoo shaped balls..or eat it in the form of paste.
Place in fridge..if you like the cool taste..
Serve

Check the Video here..

https://youtu.be/mQwxhZVC330

AKAKARAKAYA FRY

2019-11-12T11:29:00.003+05:30

AKAKARAKAYA FRY.. TAESAL GOURD FRY

Materials...

Akakarakayalu/Taesel gourd pieces-2 cups

chopped into small pieces

Onion big...chop in to pieces

Oil 4 to 6 tbsp

Salt

Red chilli powder 1 to 1 1/2 tsp

Click for video..https://youtu.be/jVcyJweLas8

Method..

Place a pan on the stove with oil init.
After the oil is heated add chopped akakarakaya pieces and fry with a lid on,stirring for every 3 min ..
After half cooking is done,add onion chop too and fry.
It will take more than half an hour to become soft ,and finally sprinkle salt and red chillie powder.
And some people add dhania jeera powder to get extra taste from the fry..

while adding salt and chilli powder.

Dhania jeera powder 1/2 tsp

Taesel Gourd Akakarakaya Fry with onion..

This is a tasty recipe with hot rice and a dallop of ghee ,in these rainy evenings..

These are grown in redsoil areas on hill areas and in forest areas..

ATUKULA PAYASAM/POHA KHEER

2019-11-11T09:10:00.001+05:30

ATUKULA PAYASAM..SHRI KRISHNA JANMASHTAMI

Reposted from Archives..

Shri Krishna Ashtami..the birth of Lord Krishna is celebrated all over India.Atukulu..poha.. Aval is a favourite of Lord Krishna,and jaggery added to payasam makes it more tasty..This bhog is also prepared for Navrathri pujas..

Atukula payasam an easy and tasty sweet neivedhyam/bhog offered to God Krishna..In Vaishnavam and all over India, Sri Krishna Janmashtami is celebrated very grandly by everyone.People try to do many prasadams bhog in the event of Sri Krishna Janmashtami.One such bhog is done with Atukulu..poha.. beaten rice..and it is very simple.

Recipe ..

Prep time..10 mins
Cooking time..25 mins
Serves..3
For video....
https://youtu.be/1RT9npOKEUg

Materials..

Poha.. Atukulu.. Aval.. Beaten rice..1/2 small cup
Jaggery..1/2 small cup..same measurement as poha
Milk..4 to 5 cups..same measurement as above
Ghee..3 tbsp
Cardamom..2 no.s,made in to powder
Cashews ..10 no.s made into slits
Raisins..10 no.s
Saffron..4 strands

Method..

1.Place a pan on the stove,add 1 tbsp ghee into it..

2.After heating add cashews slits and fry for 1 minute then add raisins too and fry..after a minute when raisins start fluffing, take all of them in to a plate, and set aside.

3.Now add the remaining ghee to the same pan,and add poha/atukulu and fry till 2to 3 minutes.
4.Next add the roasted dry fruits half of the fried quantity,to the poha,and keep remaining aside.

5.Add milk to the pan with poha, and cashews, raisins. Mix well and let it cook in low flame,till the milk is reduced and thickened..by this time the poha will be softened.

6.Add jaggery ,mix well,immediately add the remaining fried cashews and raisins, cardamom powder,saffron, and switch o aff the stove..Mix well.

7.Garnish with cashew, raisins and saffron..

8.Serve hot or cold..

AVAL PAYASAM WITH SUGAR...

Materials required are...

Video shared here...

Video link is here...
https://youtu.be/rMZDGI1VWnI
The two variations of Aval payasam done with jaggery and sugar are given in this post...

UPPUDU PINDI...COARSE RICE UPMA

2019-11-10T01:32:00.000+05:30

UPPUDU PINDI...COARSE RICE PORRIDGE.

This one can be had as a tiffin and is identical to upma.Can be had as a tiffin while fasting,doing upavasam.This one is prepared more especially in villages.

Materials:

Rice ravva 1 cup
Grated raw coconut 2 tbsp..optional
Yellow moong dal 2 tbsp.. optional
Oil 2 tbsp or 3 tbsp
Water 3 cups
Salt

Seasoning:

Urad daal 1 tsp
Channa daal 1 tsp
Mustard seeds 1/2 tsp
Jeera 1/4 tsp
Curry leaves a few
Green chillies (slits)- 4 to 5 nos
Ginger 1" pice (slits)

Video is here...
https://youtu.be/0jRdzXXEKKc

Method:

Place a pan on the stove add 2 tbsp (if u are not calorie conscious add 3 tbsp of oil),after heating add channa, and urad daals,and jeera,mustard seeds,after they splutter saute for 2 to 3 min.
Then add green chilli slits and ginger slits c,leaves,and saute well on low temp..
Now add water .
Optional.. add grated coconut,washed yellow moong daal.
And when the water started boiling ,add salt.
Then slowly add the rice ravva slowly,without forming lumps.
Mix well,cover with a lid.Let it cook in sim.
Stir once or twice in between.
Switch off the stove.Serve hot with chutney.
Safe and a healthy one.