Shravs Kitchen

TOMATO COCONUT CHUTNEY

2014-07-04T00:07:00.000+05:30

Enjoy the recipe

Ingredients required

Coconut pieces - 1 cup
Chopped tomato - 2 cup
Green chilly - 12
Chana dal - ½ tsp
Urad dal - ½ tsp
Cumin(jeera)seeds - 1 tsp
Mustard seeds - ¼ tsp
Red chilly - 1
Tamarind paste - ¼ tsp
Mashed garlic - 1 tsp
Curry leaves - as required
Salt - 1 tsp
Oil - 5 tsp
Turmeric powder - ¼ tsp
Asafoetida(hing) - pinch

Method to prepare

1. Take a pan, add 4 tsp oil, allow to heat.

2. Add chana dal, urad dal, ½ tsp cumin seeds and fry for 1 minute in medium flame.

3. Now add green chilly, tomato, turmeric powder, salt and fry until tomato cook well.

4. Then add ½ tsp garlic, tamarind paste, close the lid and cook for 2 minutes in medium flame.

5. When water oozes out, open the lid and cook until entire water absorbs.

6. Switch off the flame, add coconut pieces and grind the mixture.

7. For tampering, add 1tsp oil to a pan and allow to heat.

8. Add mustard seeds, rest of the cumin seeds & garlic, red chilly, curry leaves, hing, fry for one minute, add

to mixture and mix well.

9. Tasty tomato coconut pachadi is ready, serve with rice.

DONDAKAYA TOMATO KURA/KUNDRU TOMATO CURRY/IVY GOURD TOMATO CURRY

2013-11-09T22:46:00.000+05:30

Enjoy the recipe

Ingredients required

Finely sliced kunduru - 500 gms
Chopped tomato - 1½ cup
Chopped onion - ½ cup
Chopped green chilly - 1
Turmeric powder - ¼ tsp
Salt - ¾ tsp
Red chilly powder - ½ tsp
Curry leaves - as required
Coriander leaves - as required
Oil - 5 tsp

Method to prepare

1. Take a pan, add oil and allow to heat.

2. Add curry leaves, sliced kunduru, fry them for 10 minutes in medium flame.

4. Add green chilly, chopped tomatoes, turmeric powder, salt, mix well, close the lid and cook for 5 minutes.

5. Add red chilly powder, little water and cook for 5 to 7 minutes in low flame.

6. Add coriander leaves and switch off the flame.

7. Tasty dondakaya tomato curry is ready. Serve with rice or roti.

KEEMA CURRY

2013-10-28T13:27:00.000+05:30

Enjoy the recipe

Ingredients required

Keema(Mutton) - 500 gms
Onion - 2
Green chilly - 2
Tomato - 2
Ginger garlic paste - 1 tsp
Turmeric powder - ¼ tsp
Salt - 1 tsp
Red chilly powder - ½ tsp
Coriander leaves - as required
Cashew nuts - 10
Oil - 4 tsp

Masala ingredients

Cumin seeds - ½ tsp
Coriander seeds - 1 tsp
Black pepper - ¼ tsp
Cinnamon stick - 1
Cloves - 2

Method to prepare

1. Dry roast all masala ingredients, powder them and keep this masala powder aside.

2. Take a pan, add oil and allow to heat.

3. Add chopped onion, sliced green chilly and fry for 4 minutes in medium flame. Add ginger garlic paste, fry for 2 minutes.

4. Now add chopped tomato and cook for 5 minutes in low flame.

5. Then add keema, fry for 2 to 3 minutes in medium flame.

6. Add salt, turmeric powder, red chilly powder, prepared masala powder, water, mix well, close the lid and cook in low flame

for 10 minutes.

7. Add cashew nuts, coriander leaves and switch off the flame.

8. Yummy & tasty keema curry is ready. Serve it with roti or rice.

GUTTI DONDAKAYA KURA/KUNDURU MASALA CURRY/STUFFED IVY GOURD

2013-08-25T16:51:00.000+05:30

Enjoy the recipe

Ingredients required

Dondakaya (kunduru) - 500 gm
Oil - 6 tsp
Chopped onion - 1 cup
Green chilly - 1
Ginger garlic paste - 1 tsp
Turmeric powder - ¼ tsp
Salt - 1 tsp
Red chilly powder - 1 tsp
Curry leaves - as required
Coriander leaves - as required
Sesame seeds - 1 tsp
Cashew nuts - 6
Chirongi(sarapappu) - 1 tsp
Cumin powder - ½ tsp
Coriander powder - ½ tsp
Yogurt(curd) - 2 tsp

Method to prepare

1. By adding little water cook slitted kunduru for 4 minutes in medium flame.

2. Take a pan, add 4 tsp of oil and allow to heat, add cooked ivy gourd, fry for 5 to 6 minutes in low flame and keep aside.

3. In the same pan add onion,green chilly, ginger garlic paste and fry for 3 minutes in medium flame.

   4. Add turmeric powder, salt, red chilly powder,sesame seeds, chirongi, cashew nuts, fry for 1 minute. Add cumin powder,
   coriander powder and switch off the flame.
   5. Grind these to make masala paste by adding little water and keep aside.

6. Take fried kunduru one by one and stuff them with half of the masala paste.
7. Take a pan add 2 tsp of oil, and allow to heat. Add curry leaves, place all the stuffed kunduru, close the lid and cook for

5 minutes in low flame.

8. Add rest of the masala paste, curd, little water, cook for 5 minutes. When oil oozes out, add coriander leaves and switch off

the flame.

9. Tasty tasty gutti dondakaya kura/kunduru masala curry is ready. Serve it with rice or roti.

BEERAKAYA KURA/RIDGE GOURD CURRY

2013-08-22T13:13:00.001+05:30

Enjoy the recipe

Ingredients required

Ridge gourd - 500 gm
Oil - 4 tsp
Cumin seeds(jeera) - ¼ tsp
Mustard seeds - ¼ tsp
Red chilly - 1
Curry leaves - as required
Chopped onion - 1 cup
Sliced green chilly - 2
Chopped tomato - ½ cup
Garlic cloves - 10
Turmeric powder - ¼ tsp
Salt - ¾ tsp
Red chilly powder - ¾ tsp
Milk - ½ cup
Coriander powder - ½ tsp
Cumin seeds powder - ½ tsp
Coriander leaves - as required

Method to prepare

1. Take a pan add oil and allow to heat.

2. Add mustard seeds, cumin seeds, red chilly, curry leaves, fry for few seconds.

3. Add onion, green chilly, garlic fry for 2 to 3 minutes in low flame. Add tomato close the lid and cook for 2 minutes.

4. Now add chopped ridge gourd, turmeric powder, salt, red chilly powder, cumin powder, coriander powder, mix well.

5. Then add milk & stir well, close the lid and cook for 7 minutes in low flame. Add coriander leaves and switch off the flame.

6. Mouth watering beerakaya kura is ready.

NAN KHATAI

2013-08-19T22:19:00.000+05:30

Enjoy the recipe

Ingredients required

All purpose flour(maida) - 100 gm
Powdered sugar - 50 gm
Ghee - 50 gm
Baking powder - ½ tsp
Baking soda - ¼ tsp
Salt - pinch
Yogurt(curd) - 1 tsp
Cardamom powder - ¼ tsp
Cocoa powder - 1 tsp
Chopped cashew nuts - 8
Chopped walnuts - 4

Method to prepare

1.Take a bowl add ghee, sugar and beat well until puffy.

2.Take another bowl, mix maida, baking powder, salt, baking soda, cardamom powder and add to the above mixture.

3. Add curd and mix well. If the mixture is sticky, you can add little more maida & sugar.

4. Make dough into one inch ball size, roll in the chopped nuts, slightly flatten them and place in the greased baking pan.

5. For colorful cookies.....Take a bowl, Add some dough, Cocoa powder and mix well. Now by mixing both the plain & coated

dough prepare cookies and bake them.

6. Pre-heat oven to 120⁰C for 5 minutes and bake for 10 minutes.

7. Softy & tasty Nan khatai are ready.

CARAMEL APPLE CRUNCH

2013-08-12T23:53:00.002+05:30

Enjoy the recipe

Ingredients required

Apple - 1
Oil - to fry
Sugar - 100 gm
Lemon juice - 2 tsp
Corn flour - 3 tsp
Maida(all purpose flour) - 2 tsp
Salt - ¼ tsp
Cardamom powder - ¼ tsp
Baking powder - ¼ tsp
Ice cream - 250 ml
Chilled water - one glass
Nuts - as per requirement

Method to prepare

1. Take an apple peal off and cut into slices.

2. In a bowl add maida, corn flour, salt, baking powder, cardamom powder and mix well.

3. Now add sufficient water to above mix and make as dosa batter consistency.

4. Take a pan, add oil and allow to heat.

5. Dip apple slices in prepared batter, put into the oil, fry for 1 minute in low flame and take out.

6. Preparation of caramel :-

Take a pan add sugar, very little water(4 tsp), lemon juice, and switch on the flame.

Make the syrup thickly until it change into brown in color.

   7. Roll the fried apple slices and nuts separately in the caramel. Dip the coated apple slices in chilled water,
   take out immediately and serve in a plate.
   8. Crush the coated nuts and top it to the apple slices. By adding ice cream to the crunchy apples it doubles the taste.

9. Yummy caramel apple crunch is ready.

BISCUITS/MAIDA BISCUITS

2013-08-11T20:52:00.000+05:30

Enjoy the recipe

Ingredients required

Maida(all purpose flour) - 1 cup
Sugar - ½ cup
Ghee or butter - ½ cup

Method to prepare

1. Take a bowl add maida, sugar and mix well.

2. Melt the butter and add to above mixture.

3. Mix the dough without lumps. Check whether dough is able to make small biscuits or not,

otherwise add some more ghee or butter for good results.

4. Make dough into small biscuits in desired shapes as you like.

5. Pre-heat oven at 150⁰C for 10 minutes and bake for 12 minutes.

6. Tasty and crispy biscuits are ready.

PALAKURA PAPPU/ DAL PALAK/ SPINACH DAL

2013-07-25T12:11:00.000+05:30

Enjoy the recipe

Ingredients required

Chopped palak - 1½ cup
Tur Dal - 2 cups
Tomato - 1
Onion - 1
Sliced green chilly - 2
Mashed garlic - ½ tsp
Red chilly - 1

Cumin(jeera)seeds - ½ tsp
Mustard seeds - ¼ tsp
Methi seeds powder - ¼ tsp
Asafoetida(hing) - ¼ tsp
Turmeric powder - ¼ tsp
Salt - 1 tsp
Red chilly powder - ¾ tsp
Tamarind paste - ¼ tsp
Curry leaves - as required
Coriander leaves - as required
Oil - 4 tsp

Method to prepare

1. Take a pressure cooker, add tur dal, chopped palak, chopped tomato, chopped onion, green chilly, turmeric powder,

sufficient water, cook for three whistles and switch off the flame.

2. Now add salt, red chilly powder, tamarind paste to the dal.

3. Take a pan, add oil and allow to heat. Add Cumin seeds, mustard seeds, red chilly, mashed garlic, methi powder,

curry leaves, hing and fry for one minute in low flame and add to the cooked dal.

4. Now cook dal for 2 minutes, add coriander leaves and switch off the flame.

5. Tasty tasty palakura pappu is ready.

KAKARAKAYA VEPUDU/ KARELA FRY

2013-07-23T23:33:00.000+05:30

Enjoy the recipe

Ingredients required

Karela - 500 gms
Oil - 3 tsp
Salt - ½ tsp
Turmeric powder - ¼ tsp
Red chilly powder - ¾ tsp
Curry leaves -as required
Garlic - 3
Dry coconut powder - 3 tsp

Method to prepare

1.Take a pan, add oil and allow to heat.

2. Finely chop the karela and add to the oil. Fry for 6 to 7 minutes in medium flame and add curry leaves.

3. Add turmeric powder, salt, cook for 5 minutes in low flame.

4. Now add red chilly powder, mashed garlic and fry for 5 to 6 minutes in low flame(don't close the lid).

5. Add dry coconut powder, fry for 3 minutes and switch off the flame.

6. Spicy and crispy kakarakaya vepudu is ready. Serve with rice & sambar.

MULAKKADA KURA/ DRUMSTICK TOMATO CURRY

2013-07-03T17:16:00.000+05:30

Ingredients required

Drum sticks - 4
Chopped onion - 1½ cup
Chopped tomato - 1 cup
Sliced green chilly - 1
Garlic cloves - 10
Ginger garlic paste - ½ tsp
Turmeric powder - ¼ tsp
Salt - ½ tsp
Red chilly powder - ½ tsp
Coriander leaves - as required
Oil - 4 tsp

Method to prepare

1. Cut drumstick into 3 inch pieces and keep aside.

2. Take a pan, add oil and allow to heat.

3. Add onion, green chilly, garlic cloves, fry for 3 minutes in medium flame.

4. Then add, ginger garlic paste, fry for another 3 minutes in low flame.

5. Add tomato, close the lid and let it cook for 2 to 3 minutes.

6. Now add turmeric, salt and fry for 2 minutes in low flame.

7. Add, red chilly powder, fry for another 2 minutes.

8. Then add drumstick pieces, sufficient water, close the lid and cook for 8 to 10 minutes in medium flame
(or pressure cook for 1 whistle).

9. Add coriander leaves and switch off the flame.

10. Tasty mulakkada kura is ready. Serve with rice.

MASALA VADA/ SENAGAPAPPU GARELU

2013-06-28T13:07:00.000+05:30

Enjoy the recipe

Ingredients required

Chana dal - 1 ½ cup
Chopped ginger - ½ tsp
Cumin seeds - ½ tsp
Curry leaves - as required
mint leaves(pudina)- 2 tsp
Green chilly - 4
Chopped onion - ½ cup
Salt - ½ tsp
Cloves - 3
Cinnamon stick - 2
Oil - to fry

Method to prepare

1. Soak chana dal in water for 2 to 3 hours. Drain them.(Separate 3 tsp of soaked chana dal and keep aside).

2. Powder the cloves, cinnamon stick and keep this masala powder aside.

3. Make a soft paste of soaked chana dal, jeera(cumin seeds), green chilly, salt, pudina leaves, ginger by adding very little water.

4. Now take a bowl add chana dal paste, Separated soaked chana dal, prepared masala powder, curry leaves, chopped
onion and mix well.

5. Heat oil in a pan, make small vadas, put them in oil and fry in low flame until you get golden brown in colour.

6. Crispy masala vada is ready. Serve them hot.

PUDINA RICE

2013-06-26T09:23:00.003+05:30

Enjoy the recipe

Ingredients required

Mint leaves(Pudina) - Tightly packed 2 cups
Basmati rice - 2 cups or 250 gms
Oil - 4 tsp
Sliced onion - 1 cup
Cloves - 4
Cinnamon stick - 2
Cashew nuts - 10
Green chilly - 3
Chopped ginger - 1 tsp
Salt - 2 tsp
Ghee - 1 tsp
Lemon juice - 1 or 2 tsp

Method to prepare

1. Soak rice for 15 to 20 minutes in water, drain them and keep aside.
2. Make a fine paste of mint leaves, ginger, green chilly, half of the onion by adding little water. keep this mint paste aside.

3. Take a pressure cooker, add oil and allow to heat. Add cloves, cinnamon stick, ghee, rest of the sliced onion & cashew nuts.
4. Fry for 3 to 4 minutes in medium flame. Now add prepared mint paste, fry for 4 to 5 minutes in low flame.

5. Add soaked rice, salt, mix well. Add 3 cups of water, lemon juice, cook for 2 whistles or close the lid until rice is done.

6. Tasty tasty pudina rice is ready. Serve it hot and enjoy the recipe.

SEMIYA PAYASAM/ VERMICELLI KHEER

2013-05-09T23:42:00.000+05:30

Enjoy the recipe

Ingredients required

Semiya/vermicelli - 1 cup
Sugar - 1 cup
Milk - 2 cups
Cashew nuts - 10
Raisins - 10
Cardamom powder - ¼ tsp
Ghee - 3 tsp
Water - 1 cup

Method to prepare

1. Boil the milk and keep aside.

2. Take a pan, add 1 tsp of Ghee and fry cashew nuts, raisins.

3. In the same pan, add semiya, fry for 4 minutes in low flame. Add water and let it boil for a couple of minutes.

4. Add milk, let it cook for 2 to 3 minutes in medium flame. Add sugar, cardamom powder, ghee and cook for 5 minutes

in low flame by stirring continiously.

5. Delicious semiya payasam is ready. Serve it hot.

CARROT HALWA/ GAJAR KA HALWA

2013-04-24T14:11:00.002+05:30

Enjoy the recipe

Ingredients required

Grated carrot - 2 cups
Milk - 4 cups
Sugar - 2 cups
Lemon juice - 2 tsp
Ghee - 5 tsp
Cardamom powder - ½ tsp
Cashew nuts - 10
Raisins - 10

Method to prepare

1. Take a bowl, boil 2 cups of milk.

2. When it starts boiling, add lemon juice.

3. The milk separates the water.

4. Strain the paneer, rinse in cool water, and keep the paneer aside.

5. Take a pan, add 1 tsp ghee, fry cashew nuts, raisins and keep them aside.

6. In the same pan, add grated carrot, 2 cups of milk and cook in low flame until total milk is absorbed.

7. Then, add sugar, 3 tsp of ghee and cook for 10 minutes in low flame. Add prepared paneer, rest of the ghee, fried

cashew nuts & raisins, cardamom powder.

8. Cook for 5 minutes in low flame or until the mixture becomes thicker.

9. Switch off the flame when ghee oozes out.

10. Mouth watering and marvelous carrot halwa is ready.

CHICKEN PULAO/ ANDHRA CHICKEN PULAO

2013-04-22T21:51:00.000+05:30

Enjoy the recipe

Ingredients required

Medium size chicken pieces - 500 gms
Basmati rice - 2 cups or 250 gms
Cashew nuts - 10
Oil - 4 tsp
Sliced onion - 1 cup
Green chilly - 3
Ginger garlic paste - 1 tsp
Curd - 1 cup
Red chilly powder - ½ tsp
Salt - 2 tsp
Turmeric powder - ¼ tsp
Curry leaves - 4 tsp
Mint leaves - ½ cup
Coriander leaves - as required

Masala ingredients

Poppy seeds - 1½ tsp
Cumin seeds - ½ tsp
Cloves - 4
Cinnamon stick - 2
Fresh coconut pieces - 3 tsp

Method to prepare

1. Take a bowl, add chicken, half of the salt, red chilly powder, green chilly, half of the curry leaves, half of mint leaves,

curd, mix well, and marinate for an hour.

2. Soak rice for 15 to 20 minutes in water, drain them and keep aside.

3. Take a kadai, dry roast all masala ingredients except coconut, make a fine masala powder. Then add coconut pieces

and make a masala paste by adding little water.

4. Take a pressure cooker, add oil and allow to heat. Add finely sliced onions, turmeric powder, cashew nuts, fry for 3 to 4
minutes in medium flame.

5. Add ginger garlic paste, mint leaves, rest of the curry leaves, fry for 2 more minutes, add prepared masala paste, cook for

3 minutes by adding little water.

6. Add marinated chicken, mix well, close the lid and cook for 4 minutes in low flame.

7. On the top of the chicken mix, spread soaked rice evenly. Close the lid and cook for 3 minutes.

8. Add rest of the salt, 2 cups of water, coriander leaves, mix well and allow to cook for 2 whistles or close the lid until rice is

done.

9. Delicious chicken pulao is ready. Serve it hot and enjoy the recipe.

BLACK FOREST CAKE

2013-04-17T17:50:00.000+05:30

Enjoy the recipe

Ingredients required

Plain cake - 1

(see my plain cake recipe, add half a cup of cocoa powder to the cake batter for plain chocolate cake.)

Heavy whipping cream - 1 cup
Sugar powder - 200 gms
Chocolate - 1 slab
Desired essence - 5 drops
Cherry - 15
Icing tube - 1

Method to prepare

1. Take plain cake, slice them into three layers.

2. Take a bowl add, 200 ml of water, 150 gms of sugar, essense, stir until sugar gets dissolves and keep this sugar syrup
aside.
3. Take a bowl add, heavy whipping cream(or homemade cream),rest of the sugar and beat for atleast 20 minutes

or until the cream is puffy and stiff.

4. Cut half of the cherry into small pieces and keep aside.

5. Now take one of the cake layer on plain surface. Sprinkle one third of the sugar syrup evenly.

6. Spread the puffy cream evenly, add cherry pieces and place another cake layer on the top of it.

7. Again sprinkle syrup, spread puffy cream, add cherry pieces and place the third layer.
8. Spread puffed cream evenly on all sides. Grate chocolate slab & spread this on all the sides.

9. Add left of the puffy cream to the icing tube.

10. Decorate by using icing tube. Add cherry & sliced chocolate to the cake.

11. Delicious & mouthwatering Black forest cake is ready.

MAMIDIKAYA PULIHORA/ RAW MANGO RICE

2013-04-13T11:36:00.000+05:30

Enjoy the recipe

Ingredients required

Rice - 250 gms
Raw mango(medium size) - 2
Salt - 1 ½ tsp
Turmeric powder - ¼ tsp
Cashew nuts - 3 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds - ½ tsp
Red chilly - 3
Green chilly - 6
Asafoetida(hing) - ¼ tsp
Curry leaves - as required
Oil - 5 tsp

Method to prepare

1. Cook rice and keep aside.

2. Take a bowl, add hot rice, Grated mango, turmeric, salt, one tsp oil and mix thoroughly.

3. Take a pan add 2 tsp oil and allow to heat.

4. Add chana dal, urad dal and fry until they change into light brown in color.

5. Now add cashew nuts, mustard seeds, hing, curry leaves and fry for half a minute and add to rice.

6. In the same pan add another 2 tsp oil, add green chilly, red chilly, fry for another half minute and add to rice.

7. Mix it well.

8. Mango rice is ready for festive season.

UGADI PACHADI

2013-04-11T21:54:00.000+05:30

Ugadi is a festival celebrated as New Year in Andhra Pradesh. This day is known for its 'Ugadi Pacchadi' preparation comprising of six tastes (shadruchulu) which are the neem buds or flowers (bitterness), Jaggery (sweetness), Raw mango (vagaru), Tamarind juice (sourness), Chillies (hotness) and Salt(salty).

Happy Ugadi

Ingredients required

Finely chopped raw Mango pieces - 3 tsp

Neem flowers - ½ tsp

Tamarind - Lemon size ball

Salt - ½ tsp

finely chopped green chilly - 1

Chopped banana - 1

Grated jaggery - 2 tsp

   Method to prepare

   1. Soak tamarind in 250 ml of water for 15 minutes, remove the pulp and strain the juice.

   2.

Take this tamarind juice in a bowl, add mango pieces, neem flowers, green chilly, banana, jaggery, salt and blend with your

   hand well.

   3. Ugadi pachadi is ready. Offer this holy dish to 'GOD' and take this as prasadam and enjoy all the flavors.

POPCORN CHICKEN

2013-04-02T18:16:00.001+05:30

Enjoy the recipe

Ingredients required

Boneless chicken - 250 gms
Corn flour - ¼ cup
All purpose flour (maida) - ½ cup
Oil - to fry
Salt - 1 tsp
Red chilly powder - ½ tsp
Black pepper powder - ¼ tsp
Lemon juice - 1½ tsp
Egg - 1
Chat masala - ½ tsp
Oregano powder - ½ tsp

Method to prepare

1. Cut chicken into small pieces. Take a bowl, add chicken pieces, ¼ tsp salt, ¼ tsp red chilly powder, half of the pepper

powder, lemon juice, mix well and marinate for an hour.

2. Add 4 tsp of all purpose flour to the marinated chicken, mix well so that total moisture will absorb.

3. Then beat egg in a bowl, add to the chicken pieces and mix well.

4. Take a dish add corn flour, all purpose flour, ¼ tsp salt, ¼ tsp red chilly powder, mix well and keep this spicy

powder aside.

5. Now, take coated chicken pieces and add to the prepared spicy powder. Then shift these chicken pieces to the colander,

toss them to remove additional flour.

6. Take a kadai, add oil and allow to heat in medium flame.

7. Add the coated chicken pieces to the oil and fry for 8 to 10 minutes in medium flame or until they change into light golden

in color, drain them.

8. Take a small bowl, add oregano powder, chat masala, rest of the pepper powder, pinch of salt, mix well and add to the fried

chicken pieces.

9. Spicy,Hot & Crunchy popcorn chicken is ready. Serve it hot with tomato ketchup.

SUJI KA HALWA/RAVA KESARI

2013-03-31T21:43:00.001+05:30

Enjoy the recipe

Ingredients required

Suji - 2 cups
Sugar - 1½ cup
Cardamom powder - ½ tsp
Cashew nuts - 10
Raisins - 10
Ghee - 4 tsp
Kesar color - pinch
Water - 3 cups

Method to prepare

1. Take a pan, add 1 tsp of Ghee and allow to heat. Fry cashew nuts, raisins and keep aside. Add suji to the same pan,

fry for 4 to 5 minutes in low flame and keep aside.

2. Take a Kadai, add water and allow to boil. Add kesar color and stir well.

3. Now, add fried suji little by little by stirring continuously, so that no lumps will form.

4. Add sugar, cardamom powder, close the lid and cook for 2 minutes in low flame. Add ghee, fried cashew nuts, raisins,

   mix well and switch off the flame.
   5. Take a thick bottom plate, apply ½ tsp ghee and add the above cooked mixture. Spread evenly, keep aside for 2 to
   3 minutes  and cut into cubes.

6. Tasty & delicious rava kesari is ready.

BOMBAY CHUTNEY/ PITHALA FOR POORI

2013-03-27T22:50:00.000+05:30

Ingredients required

Wheat flour - 2 cups
Gram flour - 4 tsp
Water - 200 ml
Salt - 1 tsp
Finely sliced onion - ½ cup
Sliced green chilly - 3
Turmeric powder - ¼ tsp
Chana dal -
½ tsp
Urad dal - ½ tsp
Jeera(cumin seeds) - ¼ tsp
Rai (mustard seeds) - ¼ tsp
Red chilly - 1
Asafoetida(Hing) - pinch
Curry leaves - as required

Method to prepare

For poori

1. Take a bowl, add wheat flour, ¼ tsp salt, sufficient water and make a soft dough.

2. Take a kadai, pour oil and allow to heat.

3. Make dough in to small balls, roll in the shape of circles by applying one drop of oil for each ball.

4. Fry these pooris on both sides and take out.

5. Hot and crispy pooris are ready.

For Bombay chutney/Pithala

1. Take a bowl, add gram flour, rest of the salt, water, turmeric powder, mix well and keep aside.

2. Take a pan, add 4 tsp of oil and allow to heat.

3. Add chana dal, urad dal, mustard seeds, cumin seeds, red chilly, hing, curry leaves, fry for one minute in medium flame.

4. Now add onion, green chilly, fry for one more minute in medium flame and add prepared gram flour mix.

5. Cook for 5 minutes in medium flame by stirring continuously(if required, add some more water) and switch off the flame.

6. Tasty Bombay chutney/Pithala is ready. Serve with hot poori's and enjoy your dish.

MUTTON ALOO CURRY

2013-03-19T11:20:00.001+05:30

Enjoy the recipe

Ingredients required

Mutton - 500 gm
Potato - 200 gm
Oil - 4 tsp
Onion - 2
Green chilly - 2
Ginger garlic paste - 1 tsp
Tomato - 2
Salt - 1 ½ tsp
Red chilly powder - 1 tsp
Turmeric powder - ¼ tsp
Coriander leaves - as required

Masala ingredients

Cloves - 2

Cinnamon stick - 2

Coriander seeds - 1 tsp

Black pepper - ½ tsp

Method to prepare

1. Powder the masala ingredients and keep this masala powder aside.

2. Take a pressure cooker, pour oil and allow to heat.

3. Add chopped onion, green chilly, fry for 2 minutes and add ginger garlic paste, fry for another 2 minutes in low flame.

4. Add chopped tomatoes into the pan, close the lid and cook for 2 more minutes.

5. Add mutton,turmeric powder, salt, red chilly powder and fry for 3 minutes in medium flame.

6. Add prepared masala powder, water and cook for 4 whistles.

7. Now add cubed potatoes, little water if required and cook for one more whistle. Add coriander leaves and switch off the

flame.

8. Delicious Mutton aloo curry is ready. Serve with rice or roti.

VEGETABLE PAKORAS/ VEGETABLE PAKODI

2013-03-16T12:40:00.002+05:30

Enjoy the recipe

Ingredients required

Besan(gram flour) - 6 tsp
Rice flour - 1 tsp
Chopped Onion - ½ cup
Finely chopped green chilly - 2
Ginger garlic paste - ½ tsp
Chopped beans, Carrot - 1 cup
Green peas - ½ cup
Coriander leaves paste - 4tsp
Salt - ½ tsp
Red chilly powder - ½ tsp
Oil - to fry

Method to prepare

1. Half cook carrot, beans, green peace and keep these cooked vegetables aside.

2. Take a bowl, add onions, salt, red chilly powder, chopped green chilly, besan, rice flour, and blend with your hand
thoroughly.

3. Add cooked vegetables, little water and mix well.

4. Take a kadai, pour oil and allow to heat.

5. Fry pakodas until they change into golden brown in color.

6. Healthy & tasty vegetable pakoras are ready. Serve it hot.

BOONDI LADOO

2013-03-13T14:39:00.000+05:30

Enjoy the recipe

Ingredients required

Besan(gram flour) - 3 cups
Sugar - 3 cups
Cardamom powder - ½ tsp
Cashew nuts - 10 to 15
Raisins - 10 to 15
Ghee - 2 tsp
Oil - to fry

Method to prepare

1. Take a bowl, add gram flour, sufficient water, mix well. The consistency of the batter should be not very loose or thick.

It should be medium.

2. Take a kadai, pour oil and allow to heat.

Boondi ladle

3. Now, take the boondi ladle and pour a little batter on the ladle. The batter will fall through the holes into the hot oil.

4. Fry the balls for 1 minute in medium flame and take out( boondi should be soft if we press it) . Do the same procedure

for remaining batter.

5. In the same oil fry cashew nuts, raisins and keep them aside.

6. Take a vessel, add sugar, 1 cup of water and allow to boil. Preperation of syrup is important in making of boondi ladoo.

7. Boil the sugar syrup till it reaches one string consistency by checking the syrup between thumb and index finger.

Add cardamom powder and switch off the flame.

8. Now add fried boondi, fried cashew nuts, raisins & ghee to the syrup, mix well and keep aside for 5 to 8 minutes.

9. Then make balls of desired sizes and store in air tight container.

10. Tasty tasty boondi ladoo is ready.