Ingredients: - maida – 4 spoons, cheese 500gms, sugar – 2 cups, milk – ½ cup, saffron – 1 spoon.
Monday, July 27, 2009
CHUM CHUM
Ingredients: - maida – 4 spoons, cheese 500gms, sugar – 2 cups, milk – ½ cup, saffron – 1 spoon.
Method: - Make sugar syrup in a dish. Meanwhile sieve the maida in cheese adding any food color to it. Make round balls with the mixture. When the sugar syrup is formed, drop these balls in it. After 5 minutes, take these balls from it. Stir the milk adding saffron to it and rinse it over the sugar syrup balls.
Ingredients: - maida – 4 spoons, cheese 500gms, sugar – 2 cups, milk – ½ cup, saffron – 1 spoon.
POKUNDALU
Ingredients: -
Method: - soak the rice in water for four hours. After 4 hours, dry the rice in shaded region. After 1 hour, grind the rice in a mixer. Fry the white sesame without oil. Also fry the chopped dry coconut in ghee. Make jaggery syrup with jaggery and 1/4th cup of water. After making syrup, turn off the burner and add chopped coconut, white sesame and cardamom powder. Make dough by adding rice flour to the jaggery mixture. Keep the remaining rice flour aside. Heat the oil in a dish. Mean while make round balls from the dough. Deep fry these balls in the oil till golden brown. These can be stored for 10 to 15 days.
AALU BOORELU
Ingredients: -
Method: - Take maida, rice flour, baking soda and water in a dish. Keep it aside to soak for two hours. Boil the potatoes and peel the outer layer of it. Crush them in to paste. Make sugar syrup by taking sygar and half glass of water. After making add the potato paste, cardamom powder, cashew nuts (fried in ghee) and turn off the burner. Make lemon size balls. Heat the oil in a dish. Dip these balls in the soaked mixture and deep fry them in the oil till golden brown. Aalu boorelu are ready to serve.
Friday, July 24, 2009
MUTTON PAKODI(MUTTON CRISPE DRY)
Ingredients: - Boneless mutton – 250gms, Bengal gram flour – 5 spoons, ginger garlic paste – 1 spoon, onion – 1, chilly powder – 2 spoons, cumin seed powder – 1 spoon, parsley, curry leaves, salt – for taste.
Method: - Boil the chopped mutton, ginger garlic paste, turmeric, chilly powder and salt in a pressure cooker. Chop the onion, curry leaves, parsley in to small pieces and keep aside. Fry the boiled mutton in a dish with oil till the water in it gets evaporated. To this, add cumin seed powder, chopped onion, parsley, curry leaves, Bengal gram flour and water such that it forms dough. Take another dish with oil and deep fry this mixture like pakodi.
Ingredients: - Boneless mutton – 250gms, Bengal gram flour – 5 spoons, ginger garlic paste – 1 spoon, onion – 1, chilly powder – 2 spoons, cumin seed powder – 1 spoon, parsley, curry leaves, salt – for taste.
Method: - Boil the chopped mutton, ginger garlic paste, turmeric, chilly powder and salt in a pressure cooker. Chop the onion, curry leaves, parsley in to small pieces and keep aside. Fry the boiled mutton in a dish with oil till the water in it gets evaporated. To this, add cumin seed powder, chopped onion, parsley, curry leaves, Bengal gram flour and water such that it forms dough. Take another dish with oil and deep fry this mixture like pakodi.
HOT AND SOUR VEG SOUP
Ingredients: - Grated carrot – ½ cp, chopped beans – ½ cup, chopped Kirby cucumber - ½ cup, water – 3 cups, chopped mushroom – ½ cup, ripen chilly paste – ½ spoon, corn flour – 1 spoon, salt – for taste, black pepper powder – pinch, oil – 1 spoon, chopped onion leaves – ¼ cup.
Method: - Take a dish with oil and fry the chopped carrot, Kirby cucumber, beans, mushroom. Then add corn flour to it. After two minutes add ripen chilly paste, black pepper powder, grated onion leaves, tomato sauce, salt and water. Boil them for 10 minutes and turn off the burner. Hot and sour veg soup is ready to serve.
Ingredients: - Grated carrot – ½ cp, chopped beans – ½ cup, chopped Kirby cucumber - ½ cup, water – 3 cups, chopped mushroom – ½ cup, ripen chilly paste – ½ spoon, corn flour – 1 spoon, salt – for taste, black pepper powder – pinch, oil – 1 spoon, chopped onion leaves – ¼ cup.
Method: - Take a dish with oil and fry the chopped carrot, Kirby cucumber, beans, mushroom. Then add corn flour to it. After two minutes add ripen chilly paste, black pepper powder, grated onion leaves, tomato sauce, salt and water. Boil them for 10 minutes and turn off the burner. Hot and sour veg soup is ready to serve.
MALGATHVANI VEG SOUP
Ingredients: - Bengal gram glour – ½ cup, ghee – 4 spoons, onion – 1, carrot – 1, garlic – 2, cumin seed powder – ½ spoon, apple – 1, tomato – 3, water – 3 cups, salt – for taste, bay leaves – 2, black pepper – 4, lime juice – 2 spoons.
Method: - Chop the tomato, onion and apple. Take a dish with ghee and fry the chopped vegetables, bay leaves, grated coconut, curry leaves in it for 2 minutes. To this add Bengal gram flour, cumin seed powder, salt and water. When it thickens, turn off the burner and serve it.
Ingredients: - Bengal gram glour – ½ cup, ghee – 4 spoons, onion – 1, carrot – 1, garlic – 2, cumin seed powder – ½ spoon, apple – 1, tomato – 3, water – 3 cups, salt – for taste, bay leaves – 2, black pepper – 4, lime juice – 2 spoons.
Method: - Chop the tomato, onion and apple. Take a dish with ghee and fry the chopped vegetables, bay leaves, grated coconut, curry leaves in it for 2 minutes. To this add Bengal gram flour, cumin seed powder, salt and water. When it thickens, turn off the burner and serve it.
CHICKEN SOUP
Ingredients: - Boneless chicken – ¼ kg, palak – 1 cup, chopped carrot – ¼ cup, chopped beans – ¼ cup, chopped garlic – 1 spoon, chopped green chillis – 1 spoon, corn flour – 1 spoon, oil – 1 spoon, salt – for taste, sugar – 1 spoon, black pepper powder pinch, agenomotto – pinch, chopped onion leaves – 2 spoons.
Method: - Pour water in the chicken bowl till it drains and boil. Take a pan with oil and fry carrot, beans, garlic, green chillis. After 2 minutes, add boiled chicken, sugar, salt, grated palak, black pepper powder. Boil them for 10 minutes and turn off the burner. Serve the guests adding agenomotto in it.
Ingredients: - Boneless chicken – ¼ kg, palak – 1 cup, chopped carrot – ¼ cup, chopped beans – ¼ cup, chopped garlic – 1 spoon, chopped green chillis – 1 spoon, corn flour – 1 spoon, oil – 1 spoon, salt – for taste, sugar – 1 spoon, black pepper powder pinch, agenomotto – pinch, chopped onion leaves – 2 spoons.
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