SwapnaSridhar

Happy Mother's Day

noreply@blogger.com (Anonymous) — Sun, 09 May 2010 02:15:00 +0000

Sweet Sev / Sweet Murukku

noreply@blogger.com (Anonymous) — Sun, 02 May 2010 17:38:00 +0000

Ingredients :
Chick Pea Flour / Besan / Senaga pindi - 1 cup
Hot oil / Butter - 2 tbsp
Grated Jaggary - 1 cup
Oil for deep fry
Murukku maker
Method :
1.In mixing bowl add flour,pour the hot oil on the top of the flour.mix well and add water make a soft dough.
2.In a wok heat the oil for deep fry.
3.Take murukku maker use medium sized holes mold,fill the dough in murukku maker and close it.
4.When oil heat.hold the maker,with other hand press or rotate the maker to fall the dough like noodles and slowly move into the circular motion.
5.Fry both side sev till it turned into light golden color.
6.Remove from the oil,drain into tissue to observe excess oil and let it cool.Then crush the sev into small pieces.

Step By Step Pix For Sev

Jagary Syrup :
7.Now Prepare Jaggary syrup.In a cooking pan add jaggary and few water,dissolve the jagarry in water,remove impurities.cook the jagary till the syrup become thick.To know the consistency take a small bit from the syrup drop it into a glass of water,if the syrup dissolve in the water need to continue the process.if the bit form as ball,then the syrup is done.turn off the flame.

Step By Step Pix For Jaggary Syrup

8.Now add the crushed sev to jaggery syrup stir well.after few the sev will separate.
9.Keep it in airtight container to store longtime.....

Chilakada Dumpa Pulusu (Sweet Potatoes Sour Stew)

noreply@blogger.com (Anonymous) — Wed, 28 Apr 2010 14:31:00 +0000

Ingredients :
Sweet Potatoes - 1
Tamarind Pulp / Paste - 1/4 to 1/2 cup
Onion - 1 medium sized
Green Chilly - 3
Grated Jagery - 4 tbsp
Red Chilly Powder - 1 tsp
Fenugreek leaves - few chopped (can also substitute with fenugreek powder)
Curry leaves - 1 spring
Water - 1 1/2 cup
Salt to taste
Oil - 2 tsp
Method :
1.First Wash the sweet potato and cut into round or cubes.chop the onions and green chilly.In a bowl mix water and tamarind pulp.prepare 2 cups of tamarind juice.
2.Heat the oil in a kadai add mustard, coriander,cumin seeds,when it splutter add onions green chilly,curry leaves and cubed sweet potato.saute for few mins till it leaves raw smell.then cover the lid and cook for few mins.
3.Now add this tamarind juice to cooking sweet potatoes.
4.Mix well,cover the lid and once bring to boil.Then add jagery,red chilly powder,fenugreek leaves/powder and salt mix well and cook till the sweet potatoes become soft.

Step By Step Pix

5.Serve with hot rice,Papad or Vadiyam.

Earth Day and Puffed rice mixture / Churmuri

noreply@blogger.com (Anonymous) — Fri, 23 Apr 2010 00:56:00 +0000

April 22 is the earth day.Earth day is a day designed and inspire awareness and appreciation for the earth's environment. Click here to get more details about earth day .
some of the earth day issues are
1.Maintain and keep environment as green ..
2.The Earth's climate changes faster than normal rate due to pollution. Fight against to the pollution.
3.Conserve the world's bio-diversity.diversity is nature gift but it is threatened from human expansion and activities.
4.Support organic or small farm food. because the world rich farmland washes into the sea,so chemical,pesticides and fertilize causes many harms to our drinking water.
5.Recycle and reuse,The garbage dumps are filling quickly,with that goods might have been reused,recycled or composted.
6.We need to protect water,air,land from the pollution.these are essential resource that we cannot live with out .so protect and save them.
okay,,Let's come to my recipe puffed rice mixture(churmuri)

Ingredients :
Puffed rice - 1 cup
Pea nuts -2tsp
Roasted chana dal - 2 tsp
Green chilly - 3 or 4 (chop length wise)
Curry leaves -1 spring
oil-3tsp
salt to taste
For Garnishing :
Tomato - 1 (small) chopped
Onion - 1(small) chopped
Mango -1/2 sized chopped
Carrot - 1 grated
Fine Sev-3 tsp
Lemon Juice - 2 tsp
(Can also use cucumber)

Method For mixture:
1.First heat the oil in frying pan.add peanuts and roasted chana dal saute till they turned itno light golden color.then add curry leaves and green chilly.saute for few sec.now add salt mix well.
2.Now add puffed rice to it saute for few mins till puffed turned to crisp.
3.Turn off the flame transfer into airtight container for store longtime.

For Churmuri :
1.Take the puffed rice into plate.
2.Garnish with all garnishing ingredients mix well and serve.

Papaya & Orange Smoothie

noreply@blogger.com (Anonymous) — Wed, 21 Apr 2010 21:02:00 +0000

Ingredients :
1/2 Riped Papaya
1 medium sized Orange
10 to 15 Grapes
1 cup low fat Milk / Yogurt / butter milk
1/2 lemon
2 tbsp sugar / honey

Method :
1.Remove papaya skin and chop.peel the orange and slice it.
2.In a blender add chopped papaya and orange slices,grapes and milk.blend into smooth.Add sugar again blend for few sec.If using honey add honey just before serving.
3.Transfer into a glass add ice cubes or refrigerate it for couple of min serve cold.

Semiya (vermicelli) pulihora

noreply@blogger.com (Anonymous) — Tue, 20 Apr 2010 20:57:00 +0000

Ingredients :

semiya / vermicelli - 1 cup
Tamarind pulp / lemon juice - 3or 4 tsp
pea nuts - 1 tsp
chana dal - 1 tsp
green chilly- 2 or 3
red chilly-2
curry leaves - 1spring
turmeric powder- 1/4 tsp
hing - 1/4 tsp
oil - 2 tsp
coriander,cumin,mustard seeds-1 tsp
salt to taste
water - 2 or 3 cup

Method :
1.In a bowl add water,salt,turmeric powder bring to boil.then add vermicelli/semiya.cook for 3 to 5 mins.turn off the flame.strain them in a colander run under cold tap water through it to avoid sticking.
2.In a frying pan heat oil add coriander,cumin,mustard when they splutter,add chana dal,pea nuts fry till they turned to light golden color then add green chilly,red chilly,curry leaves saute for few mins add tamarind pulp or lemon juice cook for 3 or 4 mins till it leaves raw smell.
3.now add strained semiya to it mix and saute for few mins.

Step By Step Pix

4.Turn off the flame serve hot.

Chana Masala / Chole masala

noreply@blogger.com (Anonymous) — Sat, 17 Apr 2010 00:19:00 +0000

Ingredients :

Chick peas (kabuli chana) - 1cup / 1canned cooked chick peas

Riped Tomato - 2 medium sized

Onion-1 medium sized

Garlic- 2 cloves

Green Chilly-3 to 4

Red chilly powder-1/2 tsp

Chole masala powder-2 tsp

Garam masala powder - 1/2 tsp

Curry leaves - 1 spring

Coriander leaves- few

Salt to taste

oil or butter - 2 tsp

Method :

1.Soak the chick peas about 4 to 5 hrs.Then wash drain the Chick peas.In a cooker or bowl add chick peas and enough water cook about 2 or 3 whistles till chick peas become soft.I

2.mean time chop the onion and tomato and green chilly and garlic.

3.In a cooking pan heat the oil or butter do tempering and add green chilly , onions, garlic and salt fry till onion becomes light golden in color.

3.add curry leaves saute for few mins.now add chopped tomato saute for few mins.cover the lid cook till the tomato turn to soft.here don't add water to it.

4.now drain the cooked chick peas with water into tomato gravy and by using spatula mush few cooked chick peas. cover the lid cook for few mins.Then add chana masala powder and garam masala powder.cook few more mins until the curry thickened.

Step By Step Pix

5.Turn off the flame and garnish with cilantro.can also add 2 tsp of fresh lemon juice to it.serve with poori or roti or rice.

Sagu Biyyam Murukku / Sago Murukku for ICC

noreply@blogger.com (Anonymous) — Thu, 15 Apr 2010 11:46:00 +0000

I already made different kinds of murukku.But I never made murukku with sago,this is very new to me.This month Srivalli choose Sagu Biyyam Murukku for Indian Cooking Challenge.I made this murukku for ICC it came out well and they sounds delicious and crispy.She add the curd to this recipe it gives sourness to the murukku,we liked the sour murukku..This is the first time I am participating in ICC event with awesome murukku.Thanks Srivalli for choosing such a crunchy snack.

Ingredients :
Rice Flour 2 cups
Besan flour 1/2 cup
Fried gram flour - 1/2 cup
(roasted chana dal(putnalu in Telugu) make into fine powder)
Sago - 1/2 cup
Salt to taste
Curd - 50 gms (half of half cup)
Chile powder - 1/2 tsp or as per taste

Vegetable oil-50 gm(for dough)

oil for deep fry

Utensil
Murukku achu /Muruku maker

Method :
1.Soak the sago in butter milk about 2 to 3 hrs,until the sago become soft.here use enough butter milk to soak else you the sago may burst while making murukku.
2.In a mixing bowl add rice flour,add all the flours together.to this add chilly powder and salt mix well.
3.Heat the 50 gm oil,slowly pour the oil on the top of flour.with a spoon or spatula mix well.
4.now add 50 gm curd and soaked sago to it.mix,knead well. and make soft chapathi dough.
5.Heat the oil for deep fry.
6.In the murukku achu(maker) fill the dough.when oil get ready to fry press down the murukku directly as murukku shape.
7.fry both sides on medium flame till they turned into golden color.Drain them into tissue paper to observe excess oil.

Step By Step Pix

8.Store them in airtight container.

Gutti Dondakaya kura / Ivy Gourd Masala Curry

noreply@blogger.com (Anonymous) — Wed, 14 Apr 2010 17:28:00 +0000

Ingredients :
Ivy Gourd / Dondakaya - 20 to 25
Peanuts - 1/4 cup
Chana Dal - 3 tsp
Onion - 1 medium sized chopped
Red chilly - 4 or 5
Green chilly - 2 or 3 chopped
Garlic cloves - 2 or 3
Ginger - 1/2 inch
Curry Leaves - few
Garam masala - 1 tsp
Tamarind - small lemon sized ball
coriander, cumin ,fenugreek seeds - 1tsp
Salt to taste
Vegetable - 2 tsp

Method :
1.Wash and clean the ivy gourds and cut the ivy gourd.Slit length wise(horizontally and vertically to stuff).
2.Heat 2 tsp of oil,add ivy gourd saute for few mins then cover the lid and cook for 3-5 mins..keep it a side.
3.Soak the tamarind in enough water.make thick pulp.
4.Heat 1 tsp of oil in a pan,add Pea nuts,chana dal,saute for few mins till they transfer into light golden color.then add garlic cloves,curry leaves,coriander,cumin,fenugreek seeds and red chilly.then saute till all ingredients transfer into golden color.turn off flame.let it cool.
5.In the same pan add chopped onions saute 5 mins till they leaves raw smell.remove from the flame and cool down.
6.In mixie jar Combine the above sauted spices and sauted onions ,and masala powder,salt.make it in to fine powder.now add tamarind pulp to it and grind into thick paste.
7.Take 1 tsp of paste and stuff it into slit and cooked ivy gourd.
8.In a cooking pan add 2 tsp of oil do tempering add chopped green chillies ,1 red chilly and curry leaves saute for 1 -2 mins.Now add stuffed ivy gourd cook for 3 or 4 mins.if the gravy thick add few water to it and cook for 5 to 10 mins.Turn off the flame.

Step By Step Pix

9.Serve hot with rice or roti....

Bright Idea Award.......

noreply@blogger.com (Anonymous) — Tue, 13 Apr 2010 13:47:00 +0000

I have received this 'Bright Idea Award 'from Nithu's Kitchen.I had sent 2 entries strawberry pickle and pomegranate chutney for her first event "Think Beyond The Usual With Fruits ".She gave this Bright Idea Award for my entry Strawberry Pickle with cute decoration.I was so so thrilled and excited to receive this award.And also this is my first winning award.Thanks Thanks Nithu for your award.....

And also she passed thankyou award for the participation in her event....

Thanks Nithu for your both awards...

chitti chegodilu (small rings) with leftover upma

noreply@blogger.com (Anonymous) — Thu, 08 Apr 2010 20:02:00 +0000

If anyone feel bore to eat left over upma.Try this recipe rather trash the upma.It's a great and crunchy tea time snack.

Ingredients :

Left Oner Upma - 1 cup
Rice flour- 1 cup
All purpose flour /maida-1 cup
Sesame seeds- 2tsp
Red chilly Powder-2 tsp
Ajwain - 1/4 tsp
Cumin seeds - 1/2 tsp
Turmeric powder-1/2 tsp
Baking soda - pinch
Water - 1/2 - 3/4 cup(add according to
Salst - to taste
oil deep fry

Method :
1.In a mixing bowl add all the ingredients except oil and water.mix well.
2.In a bowl add water and boil bring to boil.
3.Add boiling water to flour.mix it with a spoon.cool down it.make a soft dough as chapathi dough.
4.Make a small balls out of the dough.make rope by rolling between palms.attach two ends of the rope,make a ring.repeat same for reaming dough.
If you feel it's time consuming, just make one long rope and cut into small rope.attach both end and make small ring.
5.Deep fry them in heat oil on medium flame.fry till they turned into golden color.Drain them into a tissue.cool down it.

Step By Step Pix

6.keep them in air tight container to store about 1 month.

I am sending this recipe to Daisy Blue's Col-Left over delicacies event.

Paper Mache Clay Elephant

noreply@blogger.com (Anonymous) — Thu, 08 Apr 2010 15:42:00 +0000

In our(Indian) traditions most of occasions we used bamboo baskets and bamboo tray used in the kitchen for regular use.After few months the bamboo tools became and looks like older.To bring newer look to them my Grandma used to make this paper mache clay and paste it to bamboo tools,dry it at sunlight.When I was in PG I made this elephant craft with that paper mache.

Materials :
Old news papers
Fenugreek seeds(few)
Water for soak
Black acrylic color or ash color
materials for decoration as per your taste..
Method :

Tear the old papers as you can,soak fenugreek seeds and papers about 1 or 2 days.Drain them completely and grind into fine thick and smooth paste.To get the dough consistency of paper mache I added fenugreek seeds.you can also add all purpose/wheat flour(not too much) to paper mache rather adding fenugreek seeds
now take the paper mache into your hands and mold the elephant shape.I made this craft 3 yrs ago.I don't have step by step pictures.I have only final craft.So here I am explaining step by step with dough.

make 2 teeth's(1 big & 1 small) and tale by rolling the mache into thin strip.for the teeth and tale take a pin or any sharp edge just poke into the elephant make a small hole at trunk for the teeth and at back side for the tale and glue the edges of the tale and teeth put and paste them into hole.let it dry for over night.paint it with black color,decorate as per your taste.

I am sending this craft to Mindful Meanderings Artsy-Craftsy April 2010 Paper Mache

Presenting

Teepi Gavvalu / Sweet Shells

noreply@blogger.com (Anonymous) — Tue, 06 Apr 2010 19:41:00 +0000

Gavvalu is the most popular Telugu Candy's.Telugu name of the Cowrie shells are gavvalu.The shape of this sweet gavvalu as the shape of cowrie shells.so these candy's are called as gavvalu.

Ingredients :
All purpose flour / maida - 1cup
Ghee / Clarified Butter - 4 to 5 tsp
Water - as required
Sugar - 3/4 cup(can also use jaggery)
Lemon juice-2 or 3 tsp(optional)
Oil - for deep fry
Tools
Gavval peeta (wooden tool) instead of this,use cleaned comb,fork or any bottle lid which has lines on the top of lid.

Method :
1.Heat melt the ghee,In a mixing bowl add flour and hot ghee mix with a spoon or spatula.Add required water and make a soft chapathi dough.
2.Heat the oil on medium flame for deep fry
3.Mean time make the small balls out of the dough.on the gavvala peeta prees and roll the dough balls into shell shape.repaet this process to all balls.
5.When oil heat deep fry them till they turned into golden color and shell become crisp.Drain and keep them a side.

6.Prepare sugar syrup.In another bowl add sugar and water and make 2 or 3 string syrup consistency.here just add little water or just sprinkle the water to melt the sugar then easly can get right syrup consistency other wise it takes more time to get the consistency.

5.If you don't want the sugar crystallized gavvalu add 2 or 3 tsp lemon juice to sugar syrup.then the syrup don't turned to crystal.I like to have uncrystallized sugar gavvalu,,So I added lemon juice to sugar.

7.When the sugar syrup done add the gavvalu to syrup and mix well.Transfer them into a plate and let it cool.

Step By Step Pictures

8.store them in airtight container.

Carrot Chapathi / Carrot Roti

noreply@blogger.com (Anonymous) — Wed, 31 Mar 2010 23:51:00 +0000

Ingredients :
Grated Carrot - 1cup
Wheat Flour - 1 cup
Milk - 4 tbsp
Green Chilly - 3 or 4(chopped finely)
Salt to taste
Method :
1.Heat 1 tsp of oil in a frying pan add chopped green chilly and grated carrots saute for 5 mins untill it leaves raw smell.
2.In a mixing bowl add flour and sauted carrot, salt mix well.
3.Add milk and add enough water,make a soft dough.
4.Cover any wet cloth or tissue paper leave it for 20 mins.
5.Then knead the dough well and make lemon sized balls.
6.Dust the balls with plain flour ,on flat surface roll the ball with rolling pin into circular shape
7.Heat the frying pan and fry the roti on both side until roti turned light golden color.

Step By Step Picture

8.Serve with any chutney or gravy curry.

Reposting Sweet Heart for KO Rasoi Wear Your Food Event

noreply@blogger.com (Anonymous) — Wed, 31 Mar 2010 00:54:00 +0000

I am reposting this carrot halwa for Sanjana's event Wear Your Food.I found this event through Nithu's Blog.
I inspired her sweet heart.I have already sweet heart in my blog,,so I am reposting for this event.

Click Here to get recipe details

Carrot Halwa is going to participate Ko Rasoi's 'Wear your food' Competition .

strawberry Pickle

noreply@blogger.com (Anonymous) — Tue, 30 Mar 2010 15:59:00 +0000

Hey Friends Blogger time launched many new features.I tried and applied new features to my blog.Would like to say tons tons of thanks to blogger time.Their efforts are admirable...
Let's come to my recipe

Ingredients :
Strawberry - 1 cup chopped
Lemon -1 n'o
Red chilly powder-2 tsp
Cumin powder-1/2 tsp
Coriander powder - 1/2 tsp
Fenugreek powder(roasted )-1/4 tsp
Mustard powder(roasted)-1/4 tsp
Chopped Raisins,Almond-1 tsp(optional)
Sugar-1tsp
Salt to taste
For tempering :
Oil - 2 tsp
Urad dal-1 tsp(optional)
Red Chilly-2 nos(optional)
Coriander,Cumin.Mustard seeds-1tsp
Curry leaves-few

Method :
1.Clean and Chop the Strawberries.Cut and Squeeze the lemon juice from lemon.
2.In cooking bowl add lemon juice and sugar.
3.When sugar dissolved,it starts to boiling add chopped strawberries,Raisins,Almonds cook for few mins.
4.Now add all the spices to it and mix well.turn off the flame let it cool.
5.In a frying pan heat the oil and do the tempering and pour on the top of strawberry mixture,mix well.cool down it.

Step By Step Picture

6.keep it in airtight container and store it in refrigerator for longer time.

Serve with hot rice or roti or bread.

I am sending this recipe to Nithu's event Think Beyond usual Fruits

Another entry for this event.
Pomegranate chutney.

Onion (ulli) Pakoda / Onion Fritters

noreply@blogger.com (Anonymous) — Sat, 27 Mar 2010 23:33:00 +0000

Ingredients :
Besan Flour -1cup
Rice Flour - 1/3 cup
Onion - 1 Big
Red chilly powder- 2 tsp
Cumin seeds - 1 tsp(optional)
Ginger garlic paste- 1 tsp
Cashew nuts or pea nuts - 2 tsp
Baking soda-1/4 tsp
Salt to taste
Oil for deep fry
Method :
1.Cut the onion into length wise and shred them finely.
2.Heat the oil on medium flame.
3.In a mixing bowl add besan flour,rice flour,chilly powder,cumin seeds,salt and baking soda,mix well.Take 2 tsp of hot oil, add to flour and mix.
4.Add shredded onion to the flour,mix well and make thick batter by adding little water.
5.Here the batter should be thick and hard.other wise the pakodas won't crispy.
6.If the oil ready to fry ,Wet your hand,take small amount of mixture and drop it into oil. Repeat like this for remaining mixture.
7.Deep fry them till they turned light golden color.Then remove from oil and drain into a paper towel.

Step By Step Picture

8.Serve hot with Tomato ketchup or sweet chutney.

Keep the pakodas in airtight container,to it can store up to 2 to 3 days.

Wedding Stage with thermocol sheet

noreply@blogger.com (Anonymous) — Fri, 26 Mar 2010 17:53:00 +0000

This craft made by thermocol sheet and the poles made with news paper.This is very simple and easy craft.
I made this craft 2 yrs ago.I don't have step by step pictures.So I am describing in detailed steps ,but not with pictures.
Cutting :
1.cut the thermocol sheet into 3 different squares(big,medium,small).
2.Make 4 poles by rolling the 3 or 4 new papers glue the ends.then it won't loose.
3.Cut the 4 theromcol sheets into flower bracket shape( } ).
Method :
1.Paste together the big and medium sized sheets.this is base of the stage.
2.Paste the poles to the base.(if your not getting just make a pole width hole to the sheet and paste).
3.Now on the top of poles paste the small square sheet.make sure the distance between the poles is less than the small sheet.
4.Now glue the flower bracket shaped sheets on four side of the small thermocol sheet.
5.Let it dry for few mins.
6.Now Decorate as per your taste.I decorated with satin roses,pearls.

I decorated this craft in front of a weeding stage.

Oats Dosa

noreply@blogger.com (Anonymous) — Thu, 25 Mar 2010 16:40:00 +0000

Ingredients :
Oats(Quick cooked) - 1 cup
Rice flour or Wheat flour - 1/4 cup
Sooji / Semilona - 1/4 cup
Red chilly powder / green chilly paste-1 tbsp
Chopped Onion -1 medium sized
Minced Coriander
Salt to taste
Water-2 1/2 to 3 cups

Method :
1.I a microwave safe bowl add oats and add enough water,put it in microwave about 1 min.cool down it for 3 mins.or soak it in warm water for 10 to 15 mins.
2.In a blender add oats and blend into smooth paste.
3.In a mixing bowl add oats paste,wheat flour,sooji,chilly powder,salt mix well.and add water prepare the batter.the batter like dosa batter.
4.Heat the dosa pan on medium flame.Grease it,pour laddle full batter and with the help of laddle starting from the center,move the laddle in a circular motion and spread it in to circular shape.
5.On the top of dosa add onion and coriander leaves.press with spatula.spray oil .let it cook for 2 to 3 mins.Then slowly flip the dosa and let it cook for few more mins.Then remove it from the pan.

Step By Step Picture

6.Serve hot with any chutney.

I am sending this recipe to Veggie Platter's JIHVA Break Fast event and the Jihva event is Started by Indira.

Few more entries to the event

Simple Upma

Rava Idli

Sagao Khichidi

Uppudu pindi / Rice flour upma

Chikkudu Kudumulu

Rice flour Dosa

MLA Pesarattu

Besan Omlette

Sri Rama Navami-Panakam & Vadapappu ( jaggery water & soaked dal)

noreply@blogger.com (Anonymous) — Wed, 24 Mar 2010 17:51:00 +0000

Happy Sri Ram Navami To All..Sri Rama Navami festival is celebrating the birth of Lord Rama and Sita Rama Kalyanam(marriage).
Panakam and VadaPappu are the spacial Nivedyam for the Lord Ram and Sita.

Panakam Ingredients :
Grated Gaggery -1 tsp
Water -1 cup
Cumin seeds -1/8 tsp(optional)
Dri ginger,Pepper powder -1/4 tsp
Cardamom Powder-1/4 tsp
Method :
In a bowl or glass add water and jagerry,mix well and let the jaggery dissolve int the water.If any impurities in jaggery water then filter.add all the powders and cumin seeds,mix well.
Can also refrigerate it and serve chilled panakam.This is also best cooling drink in hot summer.

Vada Pappu Ingredients :
Yellow moong / Chana dal - 1/2cup
Grated coconut-2 tsp
Green chilly paste-1/4 tsp
Salt - 1tsp
Minced Coriander leaves-1 tsp
lemon - 1/2
Method :
Soak the dal for about 1 hr.wash and drain the water.In a bowl add soaked dal,grated coconut,chilly paste,salt and minced leaves mix well.squeeze the lemon on the top of vadapappu,mix well.
That's it Panakam and vadapappu are ready for nivedyam.

Chikkudu kaya Kudumulu / Indian Broad beans Steamed Rice Balls

noreply@blogger.com (Anonymous) — Tue, 23 Mar 2010 19:42:00 +0000

This is my fav one.and this recipe bring back to my childhood memories.In my child hood day my grandma used to grow broad beans plants.I used to pluck these beans from plant and requested to mom for

make this kudumulu..These were very tasty with fresh beans.

Ingredients :
Rice Flour - 1 1/2 cup
Chikkudu kaya / Indian Broad Beans-8 oz
Salt - to taste
Spring onion-1 bunch(optional)
Method :
1.In a bowl add broad beans and enough water and bring it to boil and cook for few mins till beans become soft.
2.In another bowl add rice flour ,spring onion and cooked beans along with water.Carefully mix well with a spatula.
3.cool down it for 5 to10 mins.Don't leave it for more than 10 mins.it become hard.Make a soft dough.
4.Add water and bring to boil in a idly maker(steaming bowl).
5.Now make small balls with the dough.and press in center with thumb make the shape as shown in the picture.
6.Grease the idly plate and put in the steaming bowl.add the balls,close the lid and cook for 15 to 20 mins.
7.After that remove the lid and cool down for couple of mins.Take them into plate and grease them,other wise it would be sticky.

8.Serve with onion chutney or any pickle.

Tip :
Can also add green chilly paste.then serve with ghee or vegetable oil.
I am sending this recipe to Veggie Platter's JIHVA Break Fast event and the Jihva event is Started by Indira.

Award Time

noreply@blogger.com (Anonymous) — Tue, 23 Mar 2010 19:42:00 +0000

I received these awards from Jagruthi and Daisy Blue.Tons of Thanks Jagruthi and Daisy for sharing these awards.

Always I receive comments and compliments from all my blogger friend so I would like to share these awards with all blogger friends.plz feel free and accept the awards...

Khara Pongal

noreply@blogger.com (Anonymous) — Sat, 20 Mar 2010 16:36:00 +0000

Ingredients:
Basumathi Rice- 1 cup
Yellow Moong dal-3/4 cup
Green chilly-3 or 4(split length wise)
Ginger - 1 inch(chop into small)
Dry ginger-small piece(crushed)
Ghee-5 to 6 tsp
Cumin seeds-2 tsp
Cashews-1 tsp
Whole Pepper corn- 8 to 10
Dry coconut powder-2 tsp
Pepper powder-1/4 tsp
Curry leaves-1 spring
Water-3 to 4 cups
Coriander leaves-few
Salt to taste
Method :
1.First wash the rice and moong dal and soak for 10 to 15mins.Drain them.
2.Heat the 3 tsp of ghee in a pressure cooker add cumins seeds,cashews,green chilly,ginger,curry leaves and pepper cons fry till they turned into golden color.
3.Now add the rice and moong dal.saute for few seconds.
4.Add water,coconut powder,pepper powder, coriander leaves and salt.cover the lid and cook for 3 or 4 whistles.
5.Cool down it.Remove the whistle and lid.
6.Add 2 tsp of ghee on the top of pongal mix well.

Step by step Pictures

7.Serve hot with peanut chutney or sambar or pulusu.

Chegodilu / Chekodilu (Rice Flour Rings)

noreply@blogger.com (Anonymous) — Sat, 20 Mar 2010 01:55:00 +0000

Ingredients :
Rice flour-1cups
water-3/4 to 1 cup
sesame seeds-4 to 5 tbsp
red chilly powder-2 tsp
ginger garlic paste- 1 tbsp
salt to taste
oil for deep fry

Method :
1.In a bowl add the water and bring it to boil.
2.In another bowl add rice flour,chilly powder,sesame seeds,salt,ginger garlic paste mix well.
3.Add the boiling water to flour.Mix it with a spoon or spatula.cool down it.then knead well and make a soft dough.Taste and test the dough before making and frying chegodi.
4.Heat the oil in wide and heavy bottomed pan on medium flame.
5.Mean time grease your fingers and flat surface.Take a lemon sized dough,with your fingers roll the dough into thick rope.
6.To make a ring joint the ends to of the rope and press it firmly,other wise the ends separates while frying.Repeat this process to remaining dough. put them on a plate.and cover with a wet cloth so they don't dry.
7. Drop small amount of the dough in heat oil.If the the dough comes to the top immediately,then that is right temperature to fry.Drop 5 or 6 chegodies at a time.
8.Fry on medium flame and fry till they turned into golden color.Using a slotted laddle remove from the oil onto tissue paper to observe excess oil.

Step by step pictures

9.let it cool.store it in a airtight container.serve with a cup of tea.

boodida gummadi vadiyalu / White pumpkin(ash pumpkin) sun dried chips

noreply@blogger.com (Anonymous) — Thu, 18 Mar 2010 19:12:00 +0000

Ingredients :
White pumpkin- 1/2 piece
Urad dal-1 cup
sesame seeds-5 tsp
green chilly- 4 or 5
or red chilly powder-2 tsp
salt to taste
Method:
1Soak the urad dal for 2 to 3 hrs.wash and drain the urad dal.grind urad dal,chilly into fine paste.
2.Remove the green outer skin for pumpkin.then grate the pupkin.squeze out the water from the grated pumpkin.
3.now combine the uad dal paste and grated,squeezed pumpkin,red chilly powder,sesame seeds,salt and mix well.
4.spread the cotton cloth at sunlight.take spoon full of batter and put it on cloth.and press the batter with fingers int to flat shape.

5.dry it for few days until the vadiyam dry completely.then remove from the cloth store them in a airtight

container for long time.

Step by step pictures

6.whenever want the vadiyamu deep fry them serve with sambar rice or any curry rice.