PUMPKIN HALWA

 

 

PUMPKIN HALWA

Ingredients:

White pumpkin    -800gms
Ghee                      -2tablespoons
Sugar                     -100gms
Khoya                    -70gms
Cashewnuts          -10
Raisins                  -10
Green cardamom powder-1teaspoon

Heat the ghee in a non-stick kadai. Add the pumpkin and sauté on low heat till soft. Add the sugar, mix well and cook till the sugar melts and the moisture evaporates.

Add the khoya, cashewnuts, raisins and pistachios and mix well. Cook for five minutes, stirring continuously. Remove from heat and sprinkle green cardamom powder. Serve hot. - See more at: http://sanjeevkapoor.com/Pumpkin-Halwa.aspx#sthash.IFSWQ0vx.dpuf

METHOD:

1.Heat the ghee in a non-stick kadai.
2. Add the pumpkin and sauté on low heat till soft.
3. Add the sugar, mix well and cook till the sugar melts and the moisture evaporates.

4.Add the khoya, cashewnuts, raisins and mix well.
5. Cook for five minutes, stirring continuously.
6. Remove from heat and sprinkle green cardamom powder. Serve hot. 

PANEER PARATHA

PANEER PARATHA

INGREDIENTS:

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

METHOD:

1.Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
2.In a bowl mix all the stuffing ingredients.
3.Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now 
 roll it slightly.
4.Cook on a pre-heated Tawa (flat griddle plate).
5.Turn it and pour half tablespoon oil or butter.
6.Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
7.Cook on a low heat till golden brown.
8.Serve paneer paratha hot with Raitha and your favorite chutney or with pickle. 

Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

UNDA PULUSU

UNDA PULUSU

Ingredients
FOR CHANNADAL BALLS

• channa dal – 3/4 cup (soaked for 2 hours)
• chopped onions – 1/2 cup
• dry chillies – 2
• salt to taste or 2-3 pinches

FOR CURRY

• onions – 2 medium sized
• tomatoes – 2
• green chillies – 2
• tamarind paste – 2 – 3 cups (2 or 3 tbsp of tamrind soaked in water and extract)
• curry leaves – bunch
• chopped cilantro – 1/2 cup
• chilly powder – 2 tbsp
• corriander powder – 1 tbsp
• turmeric – pinch
• asafoetida – pinch
• garlic cloves – 3
• oil – 3 tbsp
• mustard,jeera – 1 tsp
• salt to taste

Method
1.First grind soaked channa dal by completely draining the water and dry chillies.
2.Grind to thick dough and mix with 1/2 cup onions and salt to taste (lesser than required).
3. Make small sized balls and steam it in the cooker (use oil to keep them from sticking to the plate)
4.Heat oil in a wok and add mustard seeds as it splutters.. add jeera ,asafoetida, curry leaves, garlic and onions and fry.
5. Add tomato, turmeric and green chillies when onions are well fried.
6.When tomatoes are well mixed and forms a thick paste add chilly powder, corriander powder, salt and stir with tamarind liquid.
7. Add additional 2 cups of water and let it boil.
8. When it is almost done add channadal balls which should have cooled off by now and switch off the stove, garnish with cilantro leaves.
9.This gravy thickens later and gives more delicious taste if eaten after few hours. Enjoy with hot white rice

PANEER TIKKA

 

 

PANEER TIKKA

INGREDIENTS:

paneer-1/2 kg
green capsicum 1inch pieces-2Medium

mango pickle gravy-2 tablespoon

hung curd-1 cup

turmeric powder-1/2 teaspoon

red chilly powder-1 teaspoon

ginger and garlic paste-1 1/2 tablespoon

channadhal powder-2tablespoon

jeera powder-1/2 taespoon

gharam masala-1 teaspoon

salt to taste

sugar-1/2 taespoon

METHOD:

Cut paneer into one and a half inch squares with half inch thickness. Mix together all the ingredients with out sugar with the mixture and marinate the paneer cubes in it for about fifteen minutes. Heat oil on a tawa, place the paneer cubes and shallow fry till golden and crisp on the surface. Drain on absorbent paper. Toss the capsicums pieces in the remaining marinade and sauté them in the remaining oil on the tawa for two to three minutes. Place a capsicum piece on each paneer cube and pierce with a toothpick. Sprinkle sugar and roast in gas stove directly  and serve hot with chilly souce and pudina  chutny

RAGI SANKATI

  Ragi is one of the Health food for reducing weight and controlling Diabetes and a cooling the body

RAGI SANKATI

INGREDIENTS:
 
Ragi flour - 2 cups
Rice - 1 cup
Water - 7 cups
Salt - for taste

METHOD:
 
Soak rice in water for 1 hour.

Boil 7 cups of water in a heavy bottomed vessel. Drain the rice and add it to the vessel when the water boils. Allow it to boil until the rice gets well cooked.

Simmer the stove and add salt and ragi flour as a heap on top of the rice. Do not mix it, close with a plate and cook for 10-15 mins in medium flame.

Once done remove from flame and immediately mix well with a wooden masher or large wooden ladle until it is all well mashed and combined.

Once it becomes warm roll make large balls of it.

Serve it warm with chicken gravy, mutton gravy,sambhar or butter milk.

Delicious and super healthy ragi sankati is ready :) Enjoy the healthy dish :)

MURUKULU

Description:

Murukulu also known as Janthikulu is a very popular savory snack of the South Indian cuisine.An evening binge choice, the crispy deep fried janthikalu (murukulu) are every one's favorite snack item. Prepared from a dough comprising of Roasted chana dall and rice flour, the murukku is crunchy, spicy and a great accompaniment to evening tea or coffee.

MURUKULU

Ingredients :

• Rice Flour : 3 cups
• Roasted Bengal Gram Powder : 1 cup
• Ajwain Seeds : 1 tsp
• Red Chilli Powder : 2 tsp
• Salt to taste
• Oil

Method :

1. Combine the both flours with salt, red chilli powder and ajwain seeds and set aside. 

2. Bring 2 cups of water to a rolling boil with 2 tablespoons of oil. Add this boiling water to the flour and mix with a spatula. Mix very well and cool. 

3. Make a soft dough by adding the cold water little by little. Knead the dough till very soft. The dough should be soft and smooth. 

4. Take a small portion of dough and fill in the murukku / chakli press. 

5. Grease a ladle with little oil. Press the chakli maker on the greased ladle. Slightly rotate the chakli maker round and round until it forms a spiral shaped chakli. 

6. Heat oil for deep frying. Carefully drop the chaklis and deep fry them on a medium flame. 

7. Remove and place them on a tissue paper. Let them cool completely and store in airtight container.

MADATHA KAJA

MADATHA KAJA

INGREDIENTS:

ALL PURPOSE FLOUR(MAIDA) - 1 CUP
SUGAR - 1 1/2 CUP
WATER - 1 CUP
GHEE-1/4 CUP
OIL FOR DEEP FRY

METHOD:
 
1.Take a cup of All purpose flour.
2.mix it with ghee and water and make a dough.
3.Cover it and keep it a side for 15-20 min.
4.now make small balls out of the dough.
5.Make each ball like thin chepathis.
6.Now place 3 chepathis one on the other with in between flour and roll them.(As we roll a mat)
7.Cut the roll in to 5 to 6 peices.
8.now press the roll again with appadala karra.
9.Fry them untill they turn golden colour.
10.Prepare suger pakam ,should be like gulabjamun pakam
11.put the fried kaja in to the pakam directly.

ARISELU

ARISELU

Ingredients :

Rice- 2 cups

Jaggery-2cups

Ghee-1/4 cup

Refined oil -500ml

 

Directions :

• 1)Soak rice over night. Drain water and allow to dry.
• 2)After the rice is dried up, pound into fine flour.
• 3)Add two cups of water to a deep bottomed vessel and heat. Add jaggery and continue to boil until a thick syrup is formed.
• 4)Add rice flour to the jaggery syrup and adding ghee slowly, mix the contents thoroughly until a thick dough is formed.
• 5)Prepare round discs of about four inch size. 
• 6)Take oil into a deep bottomed pan and heat. Slowly add the sweet discs one by one into the boiling oil and deep fry until golden brown.
• 7) Ariselu is ready.

KARA BOONDI

KARA BOONDI

 spicy deep fried snack, made of gram flour batter and spices

     INGREDIENTS:

1.  1 cup besan (bengal gram flour)
2. 1 tsp rice flour
3. baking powder - a pinch
4. edible orange color - a pinch
5. 10-15 curry leaves
6. 6-7 garlic flakes
7. 1 tsp red chili powder
8. salt to taste
9. 1/4 cup peanuts

 METHOD:

• Combine besan, rice flour, baking powder and orange color in a mixing bowl. Add enough water to make it like bajji batter. It should not be too thick and too watery. 
• Heat oil in a kadhai. Take boondi ladle or normal ladle with small holes and keep on top of the oil at a distance.
• Pour a large spoonful of batter on the ladle and tap with the spoon. Droplets will fall in oil.
• Fry till the oil sputtering sound stops and remove boondi from the oil. Drain the oil using absorbent tissue paper. Proceed with the remaining batter.
• Heat oil in another kadhai and fry curry leaves, garlic flakes and peanuts. Mix it with boondi.
• Add red chili powder and salt to taste. Mix everything well. Store in an air-tight container. Serve as it is or mix with puffed rice and serve.

BOONDI LADOO

 

BOONDI LADOO

Ingredients:

• 1 cup gram flour (besan)
• 1/2 cup + 1 tablespoon water adjusted as needed
• 1 1/2  cup sugar
• 1 cup water
• 1 tablespoon sliced almonds
• 6 green cardamom pods (ilaichi)
• Oil to deep fry

Utensils:
     Perforated Spoon, Skimmer, or Ladle:
     The critical part of boondi making is to use the right kind of utensil for the     batter  to drop through the holes into the hot oil to form the little pearl shaped fried balls.  To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn.

Method

1. Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.
2. Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees on the candy thermometer.
3. Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.
4. Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil. Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying the
5. Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be round.
6. The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
7. Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.*
8. Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.
9. Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.
10. When finished frying the boondi, let them soak in the syrup for few minutes.
11. Add the crushed cardamom seeds and sliced almonds to the syrup.
12. Now drain off the excess syrup.
13. If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
14. To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out.  You can make the ladoo larger or smaller if you have a preference.
15. As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.
16. As the Ladoos cool to room temperature they will become firm but they should still be moist.
17. Ladoos will keep at room temperature in a covered container for up to 10 days and for one month in the refrigerator.

Tips

1. If the syrup is not of the right temperature, you will not be able to form the ladoos.
2. If the boondis cool down to room temperature before being shaped into balls, the sugar will crystallize.
3. If you are not able to make ladoos, don’t worry. You can still enjoy them as “meethi boondi” or sweet boondi.

CUP CAKE

CUP CAKE

INGREDIENTS:

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs


METHOD:
 
Preheat oven to 350 degrees.  Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Add shortening, milk, and vanilla.  Beat for 1 minute on medium speed.  Scrape side of bowl with a spatula.
Add eggs to the mixture.  Beat for 1 minute on medium speed.  Scrape bowl again.  Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.