ICECREAM WITH DATES

INGREDIENTS

Dates - 50gms

Milk - 500ml

Sugar - 1 cup

Fresh cream - 2tsps

Dates syrup (For garnishing)

Dates (chopped) ( for garnishing)

METHOD

• Add some water to dates and cook for 10 mins.
• Now grind this mixture and exract juice.
• In a skillet boil milk and let it cool down.
• Add sugar and mix util it dissolve.
• In a airtight cointainer take dates juice and fresh cream .
• Now add milk and mix well.
• Add chopped dates and freeze it overnight.

Garnish with  chopped dates and with dates syrup or honey.

SWEET OMLETTE BREAD TOAST

INGREDIENTS

Eggs - 2 nos

Milk - 1 cup


Bread - 1 pkt


Sugar - 4tsps

Ilachi powder - 1/2 tsp

ghee - 1 tbsp

METHOD

• Boil milk and let it cool.
• Add Sugar And ilachi powder and mix well.
• Add  egg yolks and beat it with a spoon till it dissolves
• Heat  pan and spread ghee on the pan .
• Dip bread in milk mixture and Toast on both sides til it turns golden brown.

Serve hot.

Sending this to ARS EVENT - E FOR EGG RECIPES   and  Let’s Cook ~ Scrumptious Breakfasts events

MICROWAVE DATES SPONGE CAKE

INGREDIENTS

Cake flour - 250 gms

Butter - 250 gms

Eggs - 3 nos


Sugar - 250 gms  (powderd)

Dates  syrup - 1/2 cup

Baking powder - 1/2 tsp

METHOD

• Seive together baking powder and cake mix.
• Beat butter and sugar powder together until fluffy.
• Add eggs one by one whisking continuously. Fold in 1 tsp of flour mix along with each egg. 
• Add  dates syrup and remaining flour and mix well.
•  Grease a baking dish and pour the batter in it..
• Microwave it for 4 or 5 minutes.
• Let it stand for 5 mins in the oven and let it cool for 5 min and remove from the baking dish.

BASIL ICECREAM

INGREDIENTS

Basil/ tulasi leaves - 1 cup

Milk - 500 ml

Sugar - 1 cup

Fresh cream - 3tsp

Gelatin(unflavoured) - 10 gms

Green food colour

METHOD

• Take gelatin in a bowl. Add 1/2 cup cold water and leave aside to set.

• Boil milk in  medium flame and add sugar.

• Boil till the sugar dissolves and let it cool down.

• Grind the tulasi leaves to a smooth paste by adding water and extract juice.

• Add 2tsps of sugar to this water and boil for 10 mins.

• Strain this syrup and add food colour.

• Fold in tulasi syrup, milk in the gelatin mixture.

• Freeze this mixture in airtight cointainer for 6 hrs or overnight.

sending this Herbs and flowers event of reva

BADAM BURFI

INGREDIENTS

Badam  - 1 cup

Sugar - 1 cup

Milk - 1 cup

Almond flour : 3tsp

Ghee : 2 tbsp

Elachi powder - 1tsp

METHOD

• Soak badam in hot water for 30 mins.

• Remove the peel and grind it to  smooth paste. add little milk if necessary for the paste.

• Boil milk in kadai , add badam paste and cook for 10 mins.

• Add sugar and almond flour and continue stirring until the mixture thickens.

• Add ghee and stir cotinuesly until the mixture absorbs the ghee completely

• Pour it into a prepared greased plate.

• Smoothen the surface and let it cool.

• Cut it into desired shapes and garnish with raisains.

SAGGUBIYYAM HALWA/SABUDANA HALWA/SAGO HALWA

INGREDIENTS:


Saggubiyyam/sabudana/sago: 1 cup


Sugar : 1 1/2 cup


Milk : 1 cup


Ghee : 3/4 cup

 Red food colour : a pinch

Cashewnuts (for garnishing)


METHOD :

• Grind saggubiyyam into a smooth powder in a mixie.
• In a kadai boil milk.
• Now add sugar,saggubiyyam powder by stirring continuously to avoid lumps.
• Add ghee  and  food colour and mix continuously untli ghee leaves the sides and halwa get thickens.
• Remove from heat and spread the mixture on a greased plate.
• Let it cool down and cut it in desired shapes and garnish with cashews.

MANGO ICECREAM

INGREDIENTS

 Ripe Mangoes - 2

Milk - 500 ml

Sugar - 16tsp

Fresh cream - 1/2 cup ( I used Amul fresh cream)

Mango essence - 1/2 tsp

METHOD

• Bring milk to boil and add sugar.
• Let it cool down.
• Cut mangoes in to small pieces.
• Blend mango pieces and fresh cream to a smooth paste.
• Add this paste to milk by stirring continuosly to avoid lumps.
• Add Mango essence and mix well.
• Freeze this mixture for 6 to 8 hours

CHICKEN FRIED RICE

I prepared this fried rice and this was one of my brothers favourite. In this version I didnt use any veggies or eggs. I only used chicken in this and it has tasted differently. the recipe goes here

INGREDIENTS


Rice - 2 cups


Chicken  - 250 gms (Cut in to small pieces)


Soya sauce - 1tsp


Chilli Sauce - 2tsp


Ginger garlic paste - 2tsp

Biryani masala - 1tsp

Ghee - 1tbsp

Oil - 1tbsp

Bay leaf - 2
Salt


Chilli powder - 2tsp

METHOD

• Cook rice and keep aside.
• Add  1tsp ginger garlic paste and salt to chicken and cook until water evaporates (dont add water. Water will come out from chicken while cooking.) and let it cool.
• In a kadai, heat oil and ghee. Add ginger garlic paste to it and saute for 2 mins.
• Now add chicken, soya sauce, chilli sauce , vinegar, bay leaf, biryani masala, chilli powder and fry for 5 mins.
• Add cooked rice and mix well.
• Adjust salt.

 Serve with chicken curry and raita

MYSORE BAJJI

I have taken long break in blogging. Hubby been onboard which made me dull and lazy. In the meanwhile  summer came bringing hot days along with the heat of examinations and I had to take my MA examinations. All these things kept me away from blogging. i could find time only to see what other blogging  friends are doing.

            Now I finished my exams and found free time for blogging. Today I prepared Mysore bajji  for breakfast.I prepared this many times because it is very easy as well as tasty and the recipe goes here

INGREDIENTS

Maida : 250 gms

Sour Curd : 1 cup

Onion :  1 nos (Chop finely)

Green chilli : 1 nos (You can use more according to ur taste).

Baking soda : 1/4th tsp

Salt

Oil (For deep frying)



METHOD

Mix all the ingredients in to smooth batter and drop in the hot oil as pakodas and deep fry until golden brown. serve hot with coconut chutney or  pudina chutney.you can have this for  breakfast or for evening snack.

CORN KURMA

INGREDIENTS


Corn niblets - 1 cup

Tomotoes - 2 (chopped)

Onions - 1 cup

Green chillies - 2

Cardamoms/ Elachi - 4

Coconut - small piece

Poppy seeds - 2tsps

Cashewnuts - 4

Red chilli powder - 1 tsp

Turmeric - 1/4tsp

Garam masala - 1/4 tsp

Salt

METHOD

1. Blend poppy seeds, coconut,cashews in to smooth paste and keep aside.
2. Heat oil in a kadai, add chopped onions and saute until transparent.
3. Add coconut paste and saute for 2 min.Then and chillies and fry.
4. Now add cardamoms , finely chopped tomotoes and let it cook for 10 minutes.
5. Pressure cook corn niblets.(Add 1/4tsp salt while cooking).
6. When tomotoes are cooked add chilli powder, salt, masala, cooked corn and cook for 15 min.

ALLAM PAKODI/PAKORA WITH GINGER

This is the most  popular street food , prepared with besan and ginger.Yesterday while preparing Mirchi bajji i have left with some extra batter of besan.So i mixed ginger to it and made these delicious pakoras.

INGREDIENTS

Besan - 1 cup

Ginger - 2tsps(chopped)

Soda-bi-carb - 1/2tsp

Salt (for deep frying)

METHOD

1. In a deep bottom vessel,mix besan, salt, soda with water to a smooth batter.
2. Add ginger to this and mix weel.
3. Heat oil in a kadai, drop pakoras and fry .

Sending this to srivalli's kids delight hosted by champa

MIRAPAKAYA BAJJI/MIRCHI FRITTERS

INGREDIENTS

Big chillies - 10

Besan/ Gram flour - 1 cup

Soda-bi-carb - 1/2tsp

Ajwain/ vaamu/ tymol seeds - 2tsp

Salt


METHOD

1. Make slits to chillies
2. Grind ajwain and salt to powder
3. Stuff this powder in the chillies.
4. Take gram flour, salt, soda in a bowl and mix with water to make a smooth batter.
5. Dip chillies in this batter and deep fry in oil.

To reduce the spiciness of chillies, soak them in salt water for 5 min.

CABBAGE CHUTNEY

 

I prepared this cabbage chutney yesterday and it tasted extremely delicious.It is a good combination for idlies,dosas or even with rice.

INGREDIENTS

Cabbage - 1 cup (chopped finely)

Green chillies - 3 (slitted)

Chana dal - 1+1 tsp

Mustard - 1+1 tsp

Cumin seeds - 1+1 tsp

Tamarind - lemon size

Red chillies - 2

Curry leaves

Oil - 2tbsp

METHOD

1. Soak tamarind in water and extract juice.
2. Heat 1tbsp oil in a kadai, add  1tsp cumin seeds and let it splutter.
3. Add 1tsp chana dal ,1tsp  mustard seeds, green chillies and saute.
4. Now add chopped cabbage and fry until it leaves raw smell.(Dont fry too much).
5. In a blender , add salt, tamarind juice,fried cabbage and blend to a smooth paste.
6. Again heat oil in a kadai, add cumin seeds, mustard seeds, curry leaves, red chillies and let it splutter.
7. Add cabbage paste and mix well. Adjust salt.

Serve with rice or idly,dosas etc.

SWEET CORN SOUP

INGREDIENTS

Sweetcorn - 1 cup

Carrot - 1/2 cup(finely chopped)

Cabbage - 1/2 cup(finely shreded)

Butter - 1tbsp

Cornflour - 2tbsp

Salt

Pepper

METHOD

1. Pressure cook sweetcorn, carrot and cabbage.
2. Let  it cool down  and mash them.
3. Heat butter in a kadai, now add the mashed vegetables and corn.
4. Fry for 2 minutes.
5. Add 4 cups of vegetable stock, salt, pepper and bring it to boil.
6. Add diluted cornflour slowly by stirring continuously until you get desird thickness.
7. Remove from heat and serve.

WATERMELON MELLONGE

INGREDIENTS

Milk - 500ml

Condensed milk - 60ml (I used milkmaid)

Sugar - 2tsp

Watermelon juice - 1 cup

Vanilla Custard powder - 2tsp

Honey - 2tbsp

Vanilla essence - 1/2tsp

Tutti Fruty


METHOD

• Boil milk in a deep bottomed vessel until it reduce to 250ml.
• Now add sugar and let it boil till sugar dissolves
• Dilute custard powder in cold milk and add to the boiling milk slowly by stirring continuously.
• When it is getting thicker, remove from heat and let it cool.
• Now add watermelon juice, condensed milk,honey, vanilla essence and mix well.
• freeze it.

Garnish with Tutti fruty and serve

Sending this to Srivalli's Kids delight hosted by champa

MALAI KULFI

        Kulfi the famous indian dessert available in different flovours like rose, cardamom, pistachio, mango etc. Traditionally, Kulfi comes frozen in cone shaped moulds or special earthen pots called madka;Here I used plastic pot like moulds.Kulfi is different from traditional ice-creams in that, Kulfi contains much less air; it is full milk evaporated in a special vat, with constant agitation to form a coagulated and creamy concoction.



Malai kulfi

 INGREDIENTS

Milk - 500ml

Milkmaid - 1 can(400ml)

Cornflour - 3tsp

METHOD

• In a long bottom vessel, bring milk to boil.
• Add Condensed milk and stir continuosly till it reduce to half
• Add diluted cornflour by strring continuosly until it thickens.
• Remove from heat and let it cool.
• Pour in moulds and freeze it for 6hrs.

Sending this to srivalli's kids Delight hosted by champa

CARROT BEETROOT JUICE

         
INGREDIENTS


Carrot - 125gms


Beetroot - 125 gms


Tomotoes - 4nos

Honey - 3tbsp


Lemon - 1


Candy sugar/ patika bellam- 125gms (Powdered)


METHOD

• Pressure cook carrot, beetroot, tomotoes upto 4 or 5 whitstiles
• Let it cool down. 
• Blend the vegetables to smooth paste.
• Now add chilled water , candysugar powder, honey and lemon juice and blend until they mix well

NOTE

You can use regular sugar instead of candysugar.But candysugar is good for health than regular sugar.
Sending this to Juice recipes event.

SPINACH-RADISH SOUP

INGREDIENTS

Spinach(chopped) - 4cups

Radishes- 3

Carrots- 4

Butter-1tsp

Cornflour- 1tbsp

Salt

Pepper powder

METHOD

• Pressure cook spinach,carrot,1/2 cup radishes with 1/2 cup of water
• Let it cool down  and grind to a smooth paste
• In a heavy based vessel heat butter, then add spinach paste and mix well.
• Now add remaining radishes, salt and water and cook for 15 minutes.
• Add diluted cornflour and cook for 10 min.
• Add pepper and serve.

SOYA CHUNKS PAKODI

INGREDIENTS

Soya chunks -  15 -20(Boil this in water for 10 min and drain)


Gram flour - 1 cup


Cornflour - 2tsp

Gingergarlic paste - 1tsp

Green chilli paste - 1tsp

Soda-bi-carb - 1/2tsp

Salt

Chilli powder - 1tsp

METHOD

• In a bowl mix gram flour, cornflour, gingergarlic paste, chilli paste, soda, salt, chilli powder with water to a smooth batter.
• Add soya chunks to the batter and deep fry in the oil until golden brown.

TANDOORI CHICKEN

INGREDIENTS


Chicken - 400gms


Gingergarlic paste - 2tsp


Curds - 1 cup


Turmeric powder - 1 tsp


Garam masala - 1/2 tsp


Chilli powder - 2tsp


Jeera/ Cumin powder -  1tsp


Mustard oil - 2tbsp


Lemon juice - 1tsp


Salt


METHOD

• Make slits to chicken and keep a side
• Mix ginger garlic paste,chilli powder, curds, turmeric, garam masala, cumin powder in a vessel
• Add mustard oil and lemon juice to this mixture.
• Marinade chicken in this mixture for 1 hour.
• Preheat oven at 200C
• Bake for 40 min or until chicken is cooked

KHASTA KACHORIS

INGREDIENTS
FILLING

Split skinned black gram : 25gms

Aniseed : 3/4tsp

Coriander seeds : 2tsp

Cumin seeds : 1tsp

Cardamom powder : 1/2 tsp

Cloves : 3

Cinnamon stick : 1cm piece

Chilli powder : 1/2 tsp

• Roast black gram till light brown and grind to a powder
• Grind aniseed, coriander seeds, cimin seeds, cardamom, cloves and cinnamon to a powder
• Heat ghee in a pan , add spice mixture, Gram powder , salt, chilli powder and mix well
• Let it cool

FOR KACHORIES

Flour : 250gms

Ghee : 1 tsp

Salt

• Knead flour,salt,ghee to a stiff ball.
• Keep covered with a damp cloth for 1/2hr
• Divide the dough to small portions and roll into a flat round 8cm in diameter.
• Put 1tsp of filling in centre, gather the edges and seal.
• Now again roll it into flat round
•  Make all kachories in the same way .
• Heat oil in a deep pan and deep fry till they turn golden brown

Serve hot with coriander chutney.

MURG MASALA

I ate chicken curry  many times but this is the most delicious chicken curry I ever eat.Masala  which i used brought different taste.

INGREDIENTS


Chicken : 500gms


Onions : 2 (make paste)


Ginger-garlic paste : 2tsp


Chilli powder : 2tsp (adjust)

Turmeric powder : 1tsp


Salt


Lemon juice (optional)


MASALA


Dry chillies : 2


Cashewnuts : 6 nos


Corriander powder  : 2tsp


Garam masala : 1tsp


Curd : 2tbsp

• Grind all the ingredients to a smooth  paste

METHOD

• Marinate chicken in the masala paste for 1 hr
• Heat oil in a kadai and fry onion paste and ginger garlic paste
• Now add salt, chilli powder, turmeric powder , marinated chicken and fry for 2 min.
• Add required water and cook for 15 min  to 20 min
• Now add lime juice

Garnish with corriander leaves

PRWNS FRY IN GINGER SAUCE

INGREDIENTS

Prawns : 500gms

Onions : 2 nos (make paste)

Ginger garlic paste : 2tsp

Salt

Chilli powder  : 3tsp

Turmeric powder : 1tsp

Garam masala powder : 1/2tsp

Dhania powder : 1tsp

Jeera powder : 1tsp

Oil

FOR SAUCE

One large spring onion (chopped)

2" inch ginger(chopped)

2 dry red chillies

2 tsp chilli sauce

1tsp soya sauce

1tsp vinegar

1/2tsp pepper

3tbsp cornflour

1/4 tsp ajinomoto

METHOD

• Add salt,turmeric powder to prawns and boil for 15 mins with out adding water
• Heat oil in a kadai and fry onion paste and ginger garlic paste.
• Add chilli powder, salt,turmeric, garam masala, dhania powder,jeera powder, prawns and  fry until golden brown and keep aside
• Heat 2tbsp oil in pan, add  chopped ginger,onions and fry until they turn golden brown.
• Add chilli sauce,soya sauce,pepper,ajinomoto,vinegar,water and mix well.
• Add diluted cornflour by stirring continuesly.
• Add fried prawns to above sauce and mix well.

Serve hot with rice

ALOO BAJJI

                     
                  Aloo bajji is quite popular street food in Rajahmundry. I tried this for evening snack and it  has a great taste.Besan brought a different taste to this snack.

INGREDIENTS

Pototoes : 150gms

Carrots : 100gms

Onions :1 nos (chopped into small pieces)

Ginger garlic paste - 1tsp

Cornflour-2tsp

Flour - 4tsp

Besan or gramflour - 1tsp

Chat masala - 1tsp

Chilli powder - 11/2tsp

Coriander leaves(for garnishing)


METHOD

• Cook pototes and carrots and mash them.
• Heat 1tbsp oil in a kadai, fry chopped onions,  ginger garlic paste.
• Then add salt, chilli powder, chat masala,mashed vegetables and fry for 5min  on medium flame.
• Now add coriander leaves and mix well.
• Let it cool. Then add flour, cornflour, besan,salt and mix well
• Add some water if necessary.
• Make small balls from the above mixture, press them as small coins and deep fry in oil.
• Garnish with coriander leaves

CRISPY CHICKEN

INGREDIENTS

MARINADE


Chicken drumsticks(small legs) - 400gms


Gingergarlic paste - 1tsp


Soya sauce - 1tsp


Chilli sauce - 2tbsp


Salt


Chilli powder - 1tbsp


Ajinomoto - 1tsp


Black pepper - 1 tsp

• Marinate over night.

BATTER


Cornflour- 2tsp


Flour - 4tsp


Baking powder - 1tsp


White pepper - 1tsp


Chilli sause- `1tbsp


Ajinomaoto - 1tsp


Salt

• Mix all and add water to make thick batter

COATING


Bread crumbs-1 cup


Cornflakes - 1 cup

• Mix and grind all (not in powder form)

 METHOD

• Cook marinated chicken for 10 minutes without adding water.
• Dip in batter then coat well in coating and deep fry.

BELLAM KAJALU

INGREDIENTS :

Maida : 250gms

Ghee : 50gms

Salt :1/2tsp

Jaggery : 300gms

Oil( for deep frying)

METHOD :

• Take maida in a vessel and add salt to it.
• Heat ghee and add it maida.
• Now seive maida with water in to a soft dough.
• Make a big chappati cut it into small diamond chips.(these chips should be small if not they may break while mixing jagarry syrup)
• Deep fry them in oil and keep a side.
• Add water to jaggery and prepare thick  syrup.(if u pour little syrup in a bowl of water, u should be able to make a small ball ).
• Pour this syrup on the chips and mix well.
• Store them in a air tight container.

Sending this to Walk Through Memory Lane event

 Spotlight: Festive Food