My Kitchen's Aroma

Mango Date Yogurt

noreply@blogger.com (Varunavi) — Wed, 23 May 2012 02:30:00 +0000

Nothing like having fruit yogurt after a delicious meal.In store there is not much choice of fruit yogurt.We get only strawberry fruit yogurt.In dubai we used to have quite a few varieties of fruit yogurt but not here.So i thought of making fruit yogurt at home.The combination of mango and dates are too good to express and that too topping of raisins and walnuts enhanced the taste of the fruit yogurt.Here is the recipe which is quite simple and can be done in a jiffy.

Ingredients :-

Yogurt 2 cups
Mango 2 cups
Dates 10-12 dates (De-seeded and chopped finely)
Honey 4 tbsp
Sugar 4 tbsp

Serves four

Method:-

Whip the yogurt.Take dates and mango in a glass.Sprinkle 1 tbsp sugar over it.

Slowly add the whipped yogurt.Then add honey.Sprinkle walnuts and raisins.Can be eaten or else leave it the refrigerator for a while and have it chilled.

Saggubiyam Vadiyalu

noreply@blogger.com (Varunavi) — Mon, 21 May 2012 02:30:00 +0000

This is in continuation with my earlier post on summer specials.These are done in summer and eaten in the whole year.I have given the link of previous post on summer specials at the end of this post.

Sagubiyam/Sabudana vadiyalu are must in any andhra house.These are dried in the sun for 2-3 days and eaten in the whole year.This recipe too calls for very few ingredients and just melts when deep fried.

Ingredients:-

Saggubiyam/Sabudana 1 cup
Water 5 cups
Buttermilk 1 cup
Cumin seeds crushed 2 tbsp
Salt as per taste.

Method:-

Wash saggubiyam and keep aside.

In a big deep vessel take 5 cups of water.Let it come to a boiling point.

Then slowly add the cleaned saggubiyam and constantly stirring until saggubiyam is translucent.Now add cummin seeds,salt and the butter milk.

Then stir and see that a layer doesn't form on the top.When you stir continuously the top layer is not formed.

Take a saggubiyam and check if it is cooked.If is it done let the mixture cool.It may take about 2 hours to completely cool.

By this time the mixture would have thicken.Stir once again and see that no lumps are formed.

Take a plastic sheet and spread the mixture in small flat rounds.Let it dry for the full day under the sun.

Evening slowly remove each vadiyalu and place them under the fan.Next two days again dry them under the sun.

Once dried they should be stored in a air tight container.And use it when required.

For frying

Heat oil and leave few vadiyalu into the hot oil.It takes few seconds to swell and change colour into white.Take it on a tissue and serve as snacks or with rice and dal.

Click the picture below for Biyyam Vadiyalu

Clear Lemon And Coriander Soup

noreply@blogger.com (Varunavi) — Sat, 19 May 2012 18:02:00 +0000

This too i ate quite frequently at any restaurant.This is my kids favourite soup.This is done by daughter,the only thing i did is switch on and switch off the stove.She is yet to reach that age where she can cook by herself,she is just 8 years old.This recipe calls for very few ingredients and doesn't takes much time to prepare.

Ingredients:-

Coriander leaves 2 bunches
Salt to taste
Pepper powder to sprinkle on the soup
Lemon 1

Method:-

Chop coriender leaves finely.Take 4 glasses of water and let it boil.When the water starts boiling add the chopped coriander leaves.Let it boil of 5 minutes.

Strain the water.Add 1 lemon juice and Salt.

Serve hot and sprinkle pepper powder.

Isn't it simple :D

Mysore Masala Dosa

noreply@blogger.com (Varunavi) — Thu, 17 May 2012 11:08:00 +0000

Dosa is the most preferred breakfast in any south indian home. And i my house too i make dosa thrice a week.Sometimes i get bored of eating the same dosa.For kids i make cheese,vegetable and egg dosa very often as kids get bored quite easily and can never force them to eat the same thing.

When ever we go out for breakfast or dinner my choice is always masala dosa and when we go to Kamat the only thing i order always is mysore masala dosa.Made masala dosa at home many times but not mysore masala dosa.Remember seeing this recipe at Prathibha's blog The chef and her kitchen.Then browsed her blog for the recipe and made this.Chutney is from my blog which can be find here and mysore masala dosa recipe is from here

Onion Chicken

noreply@blogger.com (Varunavi) — Tue, 15 May 2012 17:30:00 +0000

Onion chicken i first ate at Urvasi restaurant near my place.Made a attempt at home but was no where close to what i ate at Urvasi.But the taste was quite different and it was super hence a post on that.Or else it would have been another flop which i don't blog and prefers to forget.Here is the recipe

Ingredients:-

Chicken 250 gms
Ginger and garlic paste 1 tbsp
Turmeric powder 1/2 tsp
Salt as per taste
Curry leaves few

Mix all the above and let it marinate for 1 hour.

Onions 3 chopped into big pieces.Just chop one onion into four pieces.
Oil 3-4 tbsp
Green chillies 4-5 (can be reduced)
Garlic 6-7 chopped finely
Garam masala powder 1 tbsp

Method:-

Heat oil.Add garlic and green chillies and saute till they both change colour and leaves a nice aroma.

Now add the marinated chicken.Cover and cook until chicken is tender enough (almost cooked)

At this time add the chopped onions and stir fry for few minutes and avoid mashing onions.Onion taste quite good when fried this way.Sprinkle garam masala powder now.

Fry till the chicken pieces are dry and a layer starts coming on the chicken,i meant the red/brown layer.

Serve hot as a side dish to biryani or plain rice and dal.

Oriental style Paneer Paratha

noreply@blogger.com (Varunavi) — Sun, 13 May 2012 05:00:00 +0000

Oriental style paratha is the paratha which i don't make it quite often as it involves too much of chopping veggies.I do it mostly when i am in a mood to eat something nice and in a mood to spend much time in the kitchen.I posted Oriental style paratha on my blog and this is just an addition of paneer in the paratha.

The reason behind sharing this recipe with the pictures is simply to show off my paratha and my photography skills.

Daughter getting restless to bite the paratha...

Ingredients:-

Wheat flour 3 cups

Salt to taste

Water to knead the dough

Make a soft dough and keep covered until use.

For paratha filling

Paneer (i used amul paneer) mashed 1 cup

Cabbage 1cup grated

Carrot 1 cup grated

Beans 1/2 cup chopped finely

Spring onions 1 cup chopped finely

Ajinomoto a pinch

Soya sauce 1 tsp

Pepper 1 tbsp

Salt to taste

Oil for frying the filling and for frying paratha

Heat 2 tbsp oil in a kadai and when hot add all the veggies.Stir fry veggies on high flame until they change colour (this is done quite similar to chineese veg fried rice).

Then add the mashed paneer and fry for another 2 minutes on a low flame.

Now add ajinomoto,soya sauce and pepper.Mix well and let it cool.

Roll out a thick roti.Place 2tbsp of the stuffing and close the edges.

Flatten it and dust it with more flour and roll out until the stuffing is not seen

Fry both sides with oil.Serve hot with curd and chat masala.

Here is the recipe of Oriental style paratha.

Chinta Chiguru Pappu (Tender tamarind leaves and dal

noreply@blogger.com (Varunavi) — Fri, 11 May 2012 14:45:00 +0000

Simple and comfort food.As i mentioned before that chinta chiguru (tender tamarind leaves) i got it from weekly market and i made this dal.Here goes the recipe:-

Ingredients:-

Tur dal 1 cup
Onions 1
Green chillies 4
Turmeric powder 1/2 tsp
Oil 1 tbsp

Pressure cook all the above and keep aside until use.

Chinta chiguru 1 cup
Onions 1

For seasoning

Rai 1/4tsp
Zeera 1/4tsp
Hing a pinch
Red chillies 2
Curry leaves few
Garlic 1 crushed
Oil 2 tbsp

Take oil in a pan.Add all the seasoning and once they are fried add onions and saute till onion change colour.Then add chinta chiguru leaves.Add salt and cover the pan for 5-6 minutes.

Add cooked and mashed dal to the leaves.Mix well.If the dal is watery cook for few more minutes until the reduced thickness is achieved.

Serve hot with rice and a side dish.

Sweet Spicy Sour Vegetable Curry

noreply@blogger.com (Varunavi) — Tue, 08 May 2012 17:51:00 +0000

Sometimes you see something and you will never forget.This recipe is like that to me.I saw and read about the curry long back and wanted to try that very badly.

Very healthy recipe and even my kids too loved it (my kids are fussy eaters and they just hate to eat anything new and that too veggies)

This recipe is from a blog which blog names says it all.It is Healthfood desivideshi by Sangeetha.There was a bread too with this curry but i didn't had guts to make the bread using yeast.I have few flops with yeast and didnt dare to attempt it.I had this curry with fulka and brown bread.I loved to eat it with brown bread.Do hope to Sangeetha's blog for this recipe and for other healthy recipes.

Kheema balls fry

noreply@blogger.com (Varunavi) — Sun, 06 May 2012 11:16:00 +0000

Kheema balls fry is quite easy to make and goes very well as snacks along with drinks or just evening snacks.I made this to eat along with pachi pulusu and rice.Here goes the recipe

Mutton kheema 1/2 kg
Ginger and garlic paste 1 tbsp
Clove 1
Cinnamon 1/2' pc
Khus khus 1/4 tsp
Green chillies 2
Salt to taste
Oil for deep frying

Method:-

Wash kheema and drain all the water.

Add all the ingredients and make it into fine paste.

Apply oil to your palm and make small balls and deep fry them in batches.

PS:-If the paste is runny just add roasted channa dal powder (putnalu podi)

That's all isn't it easy :D

Chinta Chiguru Mamsam (Tender tamarind leaves with Mutton

noreply@blogger.com (Varunavi) — Thu, 03 May 2012 10:41:00 +0000

I love summer for few things which we get only during or beginning of the summer.Apart from mangoes,munjulu,gongura we get chinta chiguru (tender tamarind leaves).Got back my childhood memories when i saw chinta chiguru at weekly market here.My school was in the middle of a big campus which had so many trees like mangoes,guave,tamarind etc..When we went for our report card we used to pluck these leaves and eat it raw.We used to jump high to pluck the tamarind leaves from the trees.It was such a bliss to eat it fresh and raw.No need of washing just we used to pluck it and eat it

I love the tangy and sour taste of the leaves.This week market i brought the leaves and made mutton curry with it.Here goes the recipe:-

Ingredients:-

Mutton 500gms
Ginger garlic paste 2 tbsp
Turmeric powder 1 tsp
Salt to taste

Chinta chiguru (tender tamarind leaves) 1/ 2cup (can increase based on your taste buds,want more tangyness then add more)
Onions 2 chopped
Green chillies 2 chopped
Clove 1
Cinnamon 1
Red chilly powder 1 tbsp
Oil 3 tbsp
Garam masala powder 1 tbsp
Salt a pinch

Method:-

In a pressure cooker take mutton,ginger garlic paste,turmeric powder and salt.Mix well add 1 small glass of water and pressure cook until mutton is tender and soft.

In a another pan take oil.Add clove and cinnamon.

Then add onion and green chillies.Saute until onion change colour.Add chinta chiguru and salt.

Cover and let the leaves cook in its water.

Leaves get cooked in 5-7 minutes and they change colour into dark green.

Now add the cooked mutton,red chilly powder and garam masala powder along with water in which the mutton is cooked.If there is not much water left in the cooker then add a 1/2 glass of water.

Mix well and let the curry get cooked for 10 minutes.

Serve hot with rice.

Pachi Pulusu

noreply@blogger.com (Varunavi) — Tue, 01 May 2012 10:27:00 +0000

My husband loves this pachi pulusu.I was not aware of this dish until i got married.My m-law used to cook this and intially i didnt like the taste.Slowly i started liking this taste and it is best eaten with meat balls fry.Very simple to make and can be prepared in 5-10 minutes.This recipe calls for very few ingredients and no cooking.

Ingredients:-

Til/Nuvullu/Sesame seeds
Onion 2
Green chillies 2
Tamarind lemon size

For seasoning:-

Oil 1tbsp
Rai 1/4tsp
Zeera 1/4 tsp
Red chillies 2
Salt as per taste
Onion 1 chopped finely

Method:-

Fry nuvullu/sesame seeds until they change colour.Then grind onions,green chillies and fried sesame seeds into fine paste.

Take out tamarind pulp and add 2 glasses of water.Then add the onions,green chillies and til paste.Add the chopped onions and salt.

Reason with rai,zeera and red chillies.

Mix well and serve with hot rice and meat balls.

Pakore wali kadhi

noreply@blogger.com (Varunavi) — Mon, 30 Apr 2012 01:00:00 +0000

I usually make curd chutney without pakora when i am short of veggies at home or when i don't want to cook a prolong lunch.This recipe i got it from my blogger friend Myera who blogs here.The khadi was loved by all at home.Check the recipe here.

Koyagura/thotakura Kheema -- Mutton mince cooked with Amarnath leaves

noreply@blogger.com (Varunavi) — Fri, 27 Apr 2012 17:12:00 +0000

I always cook meat with veggies,be it ridge gourd,french beans, potatoes, tomatoes,spinach, Sorrel leaves (gongura), capsicum etc.The recipe i am writing today is the combination of meat with green leafy vegetable.

Ingredients:-

Mutton 500gms
Ginger garlic paste 2 tbsp
Turmeric powder 1 tsp
Salt to taste

Koyagura/thotakura/Amarnath leaves 2 punches.(cleaned and chopped)

Onions 2 choppedGreen chillies 2 chopped
Clove 1
Cinnamon 1
Red chilly powder 1 tbsp
Oil 3 tbsp
Garam masala powder 1 tbsp
Salt a pinch

Method:-

In a pressure cooker take mutton kheema,ginger garlic paste,turmeric powder and salt.Mix well add 1 small glass of water and pressure cook until kheema is tender and soft.

In a another pan take oil.Add clove and cinnamon.

Then add onion and green chillies.Saute until onion change colour.Add the greens and salt.

Cover and let the leaves cook in its water.

Leaves get cooked in 5-7 minutes.

Now add the cooked mutton,red chilly powder and garam masala powder along with water in which the mutton is cooked.If there is not much water left in the cooker then add a 1/2 glass of water.

Mix well and let the curry get cooked for 10 minutes.

Serve hot with rice.

Check for more kheema recipes here

Paneer Chicken

noreply@blogger.com (Varunavi) — Sun, 22 Apr 2012 06:30:00 +0000

Yeah people you read it right.Paneer can be clubbed with any non-veg and can be made into a curry.Paneer lover and mutton lovers will love this combination.I got this recipe from a blogger friend and she made it with mutton.I just replaced mutton with chicken and the taste was awesome.

Check the recipe here

Chicken Sausages fitters/bajjis

noreply@blogger.com (Varunavi) — Tue, 27 Mar 2012 12:35:00 +0000

It been a while i updated my blog.Firstly it was my laptop which had some issues and was preventing me to open few websites including blogger and youtube.Was busy with house work and was able to allocate some time for myself.Was going to gym and some diet plans which worked for me.Able to reduce 5 kgs in 3 months not bad though.

Not much cooking too as i was no diet.Morning and night it was oats and lunch it was just fulka and vegetable curry.Was cooking for the kids but nothing new or special just the routine cooking.The other day kids were asking me amma why you are not making anything special,its been long you made anything.

I regularly buy chicken sausages and i usually fry or use them in semiya upma.I was thinking to make something new with them and then the idea of making sausages bajji struck me.And it was a awesome hit.
The recipe is just simple like another other fitters/bajji's.

Ingredients :-

Chicken Sausages

Besan/Gram flour/Sanagapindi 1 cup

Rice flour 2 tbsp

Ajwain 1 tsp

Cooking soda a pinch

Salt as per taste

Red chilly powder 1 tsp

Water for making the batter

Oil for deep frying

Method:-

Make a thick batter of besan,rice flour,ajwain,cooking soda,salt and red chilly powder.

Cut sausages into your desired sizes

Dip each piece in the batter and deep fry in batches.

Take them on a absorbent paper and serve hot.

Soya Seekh Kabab to celebrate 3 years of blogging

noreply@blogger.com (Varunavi) — Wed, 25 Jan 2012 21:49:00 +0000

25th January 2009 was the day i posted my first recipe.Its 3 years now and i just can't believe that i am blogging for last 3 years.Its been a wonderful journey with you all and hope to continue the journey.Thanks to internet and blogger which gave me a platform to show my recipes which are read by many readers and encouraged me with there valuable comments and suggestions.

I thank each one of you who visit my blog and also i thank the fellow bloggers and the readers who take time to comment here.Since last year i am not getting much time to comment on other blogs but i do read blogs which i am following.

Ingredients :-

Soya granules 1 cup
Mixed vegetables (carrot,cauliflower,beans and peas) 2 cups Boiled
Potatoes 2 boiled,peeled and mashed
Roasted bengal gram flour 1/2 cup
Coriander powder 1 tbsp
Cumin powder 1 tbsp
Mint leaves 1/4 cup
Green chillies 3 chopped finely
Onions 1 chopped finely
Ginger chopped finely 2 tbsp
Garam masala powder 1 tsp
Salt to taste
Oil

Method:-

Soak soya granuales in warm water for 10 minutes.Remove from water and squeeze the water out.Boil all the vegetables and squeeze the water out.

Grind soya into fine paste.

Mix soya,vegetables,onions,green chillies,ginger,mint leaves,salt.garam masala powder,coriander powder, cumin powder and roasted gram flour.Mix it with hand and ensure that the dough is dry.

Soak the skewer (wooden) in water for 10 minutes.This is done to ensure that skewer doesn't burn while grilling.

Skew the dough on to the skewer.

Grill until brown.These can be done on a tawa too.

My grill didn't work so i did these kababs on tawa.Just apply oil on the tawa and place the skewer on the tawa.Turn it around until brown in colour.

Serve hot with tomato sauce.

Murgh Musallam

noreply@blogger.com (Varunavi) — Fri, 20 Jan 2012 16:56:00 +0000

Ingredients:-

Chicken 1/2 kg

Onions 2

Ginger garlic paste 1 tbsp

Turmeric powder 1/2tsp

Red chilly powder 2tsp

Coriander powder 2 tsp

Pepper 7-8nos

Green cardamom 2

Black cardamom 1

Cinnamon 1/2' pc

Cloves 2

Mace 1 small pc

Bay leaves 2

Tomato puree 1/2 cup

Salt as per taste

Oil 2tbsp

Green chillies 2

Method:-

Mix ginger-garlic paste, turmeric powder, red chilli powder and coriander powder. Keep aside.

Heat oil in a frying pan and saute 1 chopped onion with whole spices till onion is golden in colour and spices release flavour. Let it cool and make a fine paste.

In the same pan take 2 tbsp oil,add chopped oil, bay leaves and ginger-garlic paste,saute until they are fried approx 5-7 minutes. Add tomato puree.Let it cook for 5 minutes.

Then mix in onion and spice paste.Cook till oil leaves the sides of the pan.

Add chicken and water and cook till chicken is cooked and gravy thickens.

Simple Paneer Grilled Sandwich

noreply@blogger.com (Varunavi) — Sun, 01 Jan 2012 15:21:00 +0000

I am starting this year with a simple paneer grilled sandwich.Paneer is rich in protein and in calcium.

Ingredients:-

Brown/White bread 6 slices
Tomatoes 2 chopped finely
Paneer 1/2 cup crushed
Onion 1 chopped finely
Butter unsalted 1 tbsp
Salt as per taste
Turmeric powder 1/2 tsp
Black pepper 1 tbsp
Roasted cumin powder 1tbsp

Method:-

Switch on the grill.
Mix paneer,salt,onions,tomatoes,turmeric powder,cumin powder and black pepper.
Apply little butter on one side of the bread slices.
Spread the filling on the buttered side of the bread slice and cover with another slice of the bread.
Keep the bread on the grill and grill on both the sides.
Serve with green chutney..

Fruity Nutty Cake

noreply@blogger.com (Varunavi) — Wed, 28 Dec 2011 05:01:00 +0000

Merry Christmas and happy new year.Blogging has drastically came down this year did only 56 post.Not getting much time on the net, busy with the kids and other things.Hope i will be regular in the coming year.Coming to today post i made this cake for Christmas.Usually i bake my cake in microwave convention mode.When my batter was ready to be kept in the microwave,my microwave stopped working.Then i gave my batter to my neighborhood baker.Though he was busy with christmas he baked the cake for me and it came out very well.I got the recipe from Hindu newspaper.Here goes the recipe:-

Ingredients:-

Maida/All purpose flour 200gms

Eggs 4

Sugar 100 gms

Caramelised sugar 100gms

Butter 200gms

Baking powder 1 ½ tsp

Vanilla essence 1 tsp

Almond essence 1tsp

Lemon essence 1 tsp

Coffee 1 tsp (dissolved in half cup of water)

Dry fruits (Kismis,dates,apricots,tutti-frutti and nuts) ¼ kg chopped

Red wine 2 tsp

Mixed fruit jam 2 tbsp

Garam masala powder 1 tsp

Nutmeg powder ½ tsp

Fennel powder ½ tsp

Salt ½ tsp

Method:-

Caramalise 100gms sugar (Take sugar in a thick bottom pan.Heat it until the sugar melts and colour changes to brown colour.Add 4-5 tbsp of water and switch off the fire)Let it rest until use.

Chop all the nuts and sprinkle dry powder on them.This make the nuts not to sink to the bottom of the cake pan.

Beat sugar and butter together.Add egg and beat until fluffy.

Mix maida and baking powder and gradually add the flour to the egg batter.Then add all the caramelized sugar,essence,coffee powder,red wine,garam masala powder,jam,nutmeg powder,fennel powder and salt.

Bend well and then fold in the dry fruits.

Line the baking tray and pour the batter.Bake at 110 degrees celusis for 2 hours.

Let the cake cool for 3-4 hours.Prick the cake with a toothpick and sprinkle ¼ cup of wine.

Bombay Chutney with a twist

noreply@blogger.com (Varunavi) — Fri, 18 Nov 2011 06:29:00 +0000

This chutney i learnt it from my m-inlaw who does this chuntey for poori or rotis when there are no veggies at home.My sister too does this but to eat it with idlies and she twisted the recipe by adding boiled potatoes to it.I blogged about this recipe before here and this is just addition of potatoes to this chutney and i am sure potatoes lovers will love this combination of besan and potatoes.

Ingredients:-

Onion 1 sliced
Green chillies 2 silted
Boiled potatoes chopped into big pieces 10 pcs
Ginger 1/2" pc
Besan/Chanaga pindi 5 tbsp
Lemon juice 2 tbsp

Seasoning:-
Rai 1/2 tsp
Red chillies 2
Curry leaves few

Method:-

Mix besan with little water and keep aside.
Head kadai,add all the seasoning and when curry leaves are fried add ginger,onions and green chillies.Fry for just 2 minutes (don't fry it completely).
Add boiled potatoes and fry just about done,be careful not to fry completely.Add 2 cups of water.
Bring into boil.Add besan into the boiling water and stir simultaneously.Cook for 3-4 minutes until semi liquid.
Just before serving add lemon juice and serve it with rotis.

Oriental style Paratha

noreply@blogger.com (Varunavi) — Wed, 16 Nov 2011 06:17:00 +0000

I am a big fan of sanjeev kapoor in particular his indian recipes.Even if the recipe is tough,he shows it in a simple way and his measurement if taken properly will never go wrong.I am yet to see his new cooking channel but heard about it a lot in FB.This recipe is from Sanjeev Kapoor website Sanjeevkapoor.com.I replaced maida with wheat flour as i don't use maida much at home other than using for baking cakes and muffins.Here goes Sanjeev kapoor recipe:-

Ingredients:-

Wheat flour 2 cups
Salt as per taste
Oil 3tbsp

For filling:-
Cabbage shredded finely 1 cup
Carrot grated 1 cup
Soy sauce 1/4 tsp
Beans chopped finely 1/2 cup
Pepper 1 tsp
Sugar

Method:-

Make a soft dough with wheat flour and salt.Set aside until use.

In a pan take oil,add cabbage,carrot and beans.Stir fry on high till the veggies change colour.Add soya sauce,pepper,sugar and salt.Mix well and fry until the veggies are dry and cooked.

Roll out a thick roti.Place 2tbsp of the stuffing and close the edges.

Flatten it and dust it with more flour and roll out until the stuffing is not seen

Fry both sides with oil.Serve hot with curd and chat masala.

Maida Chips

noreply@blogger.com (Varunavi) — Mon, 24 Oct 2011 13:12:00 +0000

Wishing you all a Happy Diwali and have a wonderful and safe diwali.

The quickest and easiest diwali sweet is maida chips or diamonds (which we kids used to call when my mom made them when we were kids)This is my mom recipes and it can done in a savories too.And this sweet calls for very few ingredients.Here goes the recipe :-

Ingredients:-

Maida/plain flour 1 1/2 cup
Ghee 1/4th cup
Sugar 1 cup
Oil for deep frying

Method:-

Make a hard dough with maida,ghee and water similar to puri dough.Let it rest for 1/2 an hour.

In the meanwhile take the sugar in a deep bowl and add water just till the sugar.Leave a side so that sugar dissolves in the water.

Make balls similar to cricket ball and roll out into a big round circle.Dusting on both the sides.

Make long cuts diagonal and vertical lines and the cut pieces should resembles diamond shape.(I have a spoon which can be seen in the picture which a small disc at one end.I always use that spoon to cut the diamond shapes.

Heat oil in a heavy bottom kadai and deep fry the cut diamonds in batches till golden colour.
In the meanwhile make sugar syrup.Let it cook till you get thick syrup.To check if it is done or not,take water in a small plate and add a spoon of the syrup to the water.With your fingers if you can make a ball then the syrup is ready.

Then slowly add the diamonds to the sugar syrup and mix and take them on a plate.Once they are warm try to separate each pieces.

More diwali sweets and savories below :-

Savories

Panasa thonalu
Murukulu/Jantikalu
Ribbon Pakoda
Mathri
Chegodilu
Karapusa
Chakalu
Murukulu--2

Sweets :-

Gavvalu
Kadhu ki Kheer
Kajjikaya/Gujjiyas
Bellam kommulu/sweet muruku

Kadu Ka Halwa and any entry to indusladies e-book

noreply@blogger.com (Varunavi) — Wed, 05 Oct 2011 11:48:00 +0000

For the upcoming Diwali on October 26th, 2011, Indusladies is compiling an E-Book called “100 Yummy Diwali SweetRecipes”. We are collecting sweet/dessert recipes from various bloggers to be featured in this E-Book.

This E-book will be made available as a free download to our community's 1.3 Lakh+ members. In addition, they are also be making this E-Book available to our 9000+ Facebook fans and Twitter followers. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!!

We believe this would be a nice way to get the word out about a wonderful blog to the entire membership of IndusLadies!!

Are you a Food Blogger? Or do you have friends who are Food Bloggers? Here's a great news for the Food Bloggers out there who have been blogging for alteast 1 year now...

Those bloggers interested in submitting a recipe for this E-Book...all you need to do is as follows:

1. Send a link from your blog for a sweet /dessert recipe. It should also include the picture of the sweet/dessert. Your recipe, food picture, recipe URL as well as the entire blog URL will get featured in the E-Book.

2. In return, we need you to do two things:

- Now make a blog post in your blog announcing the E-Book compilation by IndusLadies and the recipe you are sending for this E-Book. That way inviting your co-bloggers interested to send in their contribution by Oct 10th,2011.

Any blogger interested can send their entry to partners@indusladies.com by October 8th.

My entry to the e-book is Kadu ka halwa...

Kadu ka halwa is quite quick to make with very less ingredients.My kids and myself love this and when ever i lay hands of fresh kadu(sorakaya) i end up doing this.This recipe i adopted from punjabi recipes.

Ingredients:-

Kadu/Soorakaya/Bottle gourd (peeled,de-seeded and grated) 2 cups

Almonds/badam 8-10

Milk 1/2 cup

Ghee 1/4 cup

Sugar 1/2 cup (can be increased and decreased based on once taste buds)

Elachi 1 (powdered)

Method:-

Heat ghee in a non stick pan.Add the grated kadu and saute till kadu is partially cooked.

Now add milk and cook until kadu is tender,which may take around 5-7 minutes.

Add sugar and mix well.Let it cook on slow flame for about 4-5 minutes until the water evaporates.

Sprinkle grated almonds and serve hot.

Happy Dussehra

noreply@blogger.com (Varunavi) — Tue, 04 Oct 2011 15:35:00 +0000

This is my 302nd post.I missed mentioning about my 300th post,its better late then never.Blogging has been a wonderful journey for me,learnt a lot in last 2 years and 8 months.Nearing 2,25000 hits.I thank all my readers and friends and wish all of them a happy Dussehra.

As the candle light flame
Your life may always be happy,
As the mountain high You move without shy,
As sunshine creates morning glory
fragrance fills years as Flory,
All darkness is far away.
As light is on its way.
Wishing U all a very Happy Vijaya Dashami

Rice Bhajiya

noreply@blogger.com (Varunavi) — Tue, 23 Aug 2011 05:41:00 +0000

Its been long i have updated my space.Not getting much time,what ever little time i am getting is spent on Facebook,no doubt Facebook has taken over blogging.This post is to participate in a event at my friend Lubna's blog Kitchen flavours--Joy from Fasting to Feasting-IV

The recipe is a simple recipe which i made in the evening when it was raining here.One can use left over rice too but i cooked rice for this bhajiya and left over rice was had for dinner.And this recipe is from one of my blogger friend hitchwriter who blogs at My attempt to write.Here goes the recipe:-

Ingredients:-

Cooked rice 1 cup

Onions 2 chopped

Green chillies 2 chopped finely

Capsicum 1 chopped finely

Tomatoe 1 chopped finley

Crud 1 cup

Besan/senaga pindi 1 cup

Semolina/bombay rava 1/4 cup

Red chilly powder 1/2 tsp

Salt to taste

Oil for deep frying

Coriander leaves

Method:-

Mix all the ingredients except oil with curd and make a dough.Heat oil and make a shape of ur choice and deep fry them in batches.Take them on a kitchen towel and serve hot with chaai...