CHOCOLATE DELIGHT

INGREDIENTS

Cocoa powder - 1/2 cup

Milk powder-  1 cup

Butter - 2tsp

Five star chocolate - 2 nos

Sugar - 1 cup

Condensed milk - 1/2 cup

METHOD

• Take sugar in a deep bottomed vessel.
• Add water and make sugar syrup with one string consistency
• Sieve together milk powder and cocoa powder.
• Add this mixture to sugar syrup and stir continuously to avoid lumbs.
• Add chopped five star and let it melt.
• Add condensed milk and butter
• Cook on medium flame, till it leaves sides.
• Spread on a greased plate and let it cool.

Cut in desired shapes and serve.

BADAM KULFI

INGREDIENTS


Milk - 500ml

Condensed milk - 1/2 cup

Fresh cream -  3tbsp

 Sugar - 1 cup

Kesar - 1 pinch

Badam - 1/2 cup

Badam mix - 2tsp

METHOD

• Bring milk to boil  in a deep bottomed pan.
• Stir continuosly till milk reduced to 250 ml.
• Add sugar, condensed milk and fresh cream.
• Cook for 10 mins.
• Remove from fire and add badam mix and soaked kesar.
• Add chopped badam.
• Mix well and let it cool.Pour in kulfi moulds
• Freeze it for 4-6 hrs.

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MILK MYSOORPAK

INGREDIENTS

Milk powder - 50gms

Maida - 25gms

Sugar - 1 cup

Ghee - 1/2 cup

Illachi powder - 1/2tsp

METHOD

• Heat 75 ml water in a deep bottomed pan.
• Add sugar to water and make sugar syrup with one string consistency.
• Mix together milk powder, maida and  ghee in a bowl.
• Add this mixture to sugar syrup slowly by strring continuously to avoid lumps.
• Add ghee to avoid sticking.
• When ghee leaves the sides, remove from fire and pour the mixture in a greased plate.

Cool it and cut in  desired shapes.

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SOYA KESAR PULAV

INGREDIENTS

Rice - 2 cups

Soya milk - 3cups

Water - 1 cup

Ghee - 2 tsp

kesar - 1/4tsp

Cloves -4

Illachi - 4

Bay leaves - 3

Biryani masala - 2tsp

Kasturimethi - 1/2tsp

Kaju - 1tbsp

Salt

Chilli powder

METHOD

• Soak  rice in water for half an hour.
• Soak kesar in milk.
•  Heat ghee in a Deep bottomed pan.
•  Add cloves ,elachi and bay leaves. saute for 2 mins.
• Add onions and saute till they turn golden brown 
• Add kaju and saute for a min.
• Now add rice and fry  for 2-3 mins.
• Add required salt, chiili powder and biryani masala. Mix well.
• Add  Soya milk, water and soaked kesar.
• Cook till the rice is cooked.

Serve with raitha or with curry
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MOGULAI MALAI KOFTA

INGREDIENTS

Pototoes - 200gms(boiled)

Panner - 200gms (grated)

Corn flour - 1/4cup

Brown onion paste - 1/4 cup

Tomoto paste - 1/2 cup

Kaju - 1/4 cup

Kus kus/ poppy seeds - 1/4cup

Dry coconut powder - 1/4cup

Ginger garlic paste - 1tsp

Salt

Chilli powder - 2tsp

Turmeric powder - 1/2tsp

Corriander powder- 1/2 tsp

Jeera powder - 1/2tsp

garam masala - 1/4tsp

Kasturi methi - 1/4tsp

Fresh cream - 1/4cup

Method

For kofta

• Mash boiled pototo. add gratted panner, salt and corn flour
• Mix  to make dough. Add 1tbsp water if neccessary
• Divide the dough in to 6 equal portions. make small balls and stuff kaju in to the balls.
• Heat oil for deep frying. Fry the balls till turn golden colour. dont over fry the balls and be careful while frying because they are very tender and would break easilt.
• Once they turn golden colour, remove and keep a side.

For  gravy

• Soak kaju, kuskus and Dry coconut powder for 2 to 3 hrs.
• Grind them to a smooth paste.
• Heat oil in a pan. Add brown onion paste.
• Then add ginger garlic paste, turmeric powder chiili powder and salt. saute for 5 mins.
• Add tomoto paste and cook for 5 mins.
• Add the kaju paste and mix. now add daniya powder and jeera powder.
• Add some water and cook for 5 mins.
• then add fry cream, garam masala and kasturi methi.
• cook for 2 mins and remove from fire.

To serve, place the kofts in bowl and add the gravy on to of it. keep it a side for 15 mins.

Serve with rice or roti.

MATTAR PARATHA

INGREDIENTS

Wheat flour - 1 cup

Mattar/ Green peas - 1/2 cup

Onion - 1/2 cup

Asafoetida - 1 pinch.

Jeera - 1tsp

Salt

Besan /gram flour - 2-3 tsp

Red chilli powder - 1 tsp

Corriander powder - 1/2tsp

Garam masala - 1/4tsp

Water

Oil

METHOD

• Take wheat flour and salt in a bowl. Add  1 tbsp Hot oil and water. make dough.
• Boil green peas with water  by adding salt.
• Grind this boiled peas into smooth paste.
• Heat 1tbsp oil in a kadai. add jeera and chopped onions and saute till they turn light brown.
• Now add  asafoetida and  mattar paste.
• Add necessary salt and chiili powder.
• Mix well then add Garam masala, corriander powder and besan.
• Mix for 5 mins.
• Remove from fire and cool it.
• Divide the dough into small portins.
• Make chappthi and stuff the prepared masala.Seal the edges.
• Roll it carefully. Dont let the stuffing come out side.
• Cook on the preheated tawa with butter or oil. 

POTATO SNACK

INGREDIENTS

Potato - 250 gms

Peanuts - 1tbsp

Cashew nuts - 1tbsp

Curry leaves - 1tbsp

Chilli powder - 1tsp

Black pepper powder- 1/4tsp

Black salt - 1/4tsp

Amchoor powder - 1/4tsp

chat masala - 1/4tsp

Salt

Oil (for deep frying)

METHOD

• Chop aloo in small and thin slices.
• Heat oil in a deep bottomed pan.
• Deep fry Chopped allos till they turn golden brown and crispy.
• Take them into a bowl.
• Now fry peanuts, cashew nuts and curry leaves seperately.
• Add them to fried aloo.
• Add salt, chilli powder, black salt, black pepper powder, amchoor powder,chat masala and mix well.

Store in a air tight container 

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MUSHROOM PAKORA

INGREDIENTS

Mushroom - 200gms

Maida - 2 tbsp

Corn flour - 2 tbsp

Ginger garlic paste - 1tsp

Soya sauce - 1tsp

Red chilli sauce - 2tsp

Garam masala - 1/2tsp

Salt

Chilli powder - 2tsp

Corriander leaves

Curry leaves

Oil (for deep frying)

Lemon juice.

METHOD

• Heat oil in a pan.
• Clean and cut mushrooms into small pieces.
• Take  maida in a bowl. Add  corn flour, ginger garlic paste, garma masala, soya sauce,  chilli sauce,  chopped corriander leaves, salt and chiili powder.
• Add  mushrooms and water.
• Deep fry in oil

 Add lemon juice and fried curry leaves and mix.

Serve hot  with onions.

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FLOWER KAJA - DIWALI RECIPES

Andhra pradesh  especially East godavari district is fmaous for kajas. Tapeswaram kaja and kakinada kaja are very populour not only over India but all over the world. Here i came out with one of the easiest and tasty kaja i.e, flower kaja.  I have adapted this recipe from zee telugu's "mee inti vanta" program which came out perfectly.
The  recipe of flower kaja goes here:

INGREDIENTS

Maida/Flour - 500gms

Ghee - 200 gms

Sugar - 300gms

Cooking soda - 1/2tsp

Illachi powder

METHOD

• Take sugar into a vessel. Add Water and make sugar syrup  with sugar consistency.
• Add ilachi powder and keep it a side.
• Take maida in to a bowl
• Add cooking soda.
• Heat ghee and add it to maida.
• Add some water and make it to a smooth dough. this dough should be like the dough we make for chppathi.

• Divide into small portions.

• Make chappathi.

• Fold the chappathi to half.

• Again fold it to half to make a triangle.

• Now bring together the edges of the traingle and press in the middle to make the flower shape.

• Heat oil in a pan. The oil shouldn't be too hot.
• Now fry the prepared flowers on the low flame.Increase the flame when the kajas float.
• Fry till golden brown.

• Add these kajas in the sugar syrup and wait till they absorb the syrup. this may take for 10- 15 mins.

Remove from the syrup and serve.

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HOME MADE CHOCOLATE

INGREDIENTS

Cocoa powder - 1/2 cup

Milk powder - 1 cup

Butter - 3tsps

Sugar - 1 cup

Water - 2 cups

METHOD

• Seive together cocoa powder and milk powder
• Take sugar in a deep bottomed vessel. Add water and  make sugar syrup with string cosistency.
• When sugar syrup is ready and you get appropraite string consistency sim down the fire.
• Add butter to the syrup and let it melt.
• Add seived cococa and milk powder. Mix continuosly to avoid lumps.
• Cook for 5 - 10 mins or till it leaves sides and remove from fire.
• Pour the chocolate on the greased plate and let it cool down

Cut in desired shapes and serve

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"Walk Through Memory Lane- Celebrations"

KHUMB MATAR MILONI

INGREDIENTS

Mushroom - 200gms

Green peas - 1 cup (boiled)

Ginger garlic paste - 1tsp

Kasoori methi - 1tbsp

Onions - 2

Cloves - 2

Green cardamoms-2

Saunf(fennel)-  1tsp

Turmeric powder - 1tsp

Tomotoes - 2 (make paste)

Curd - 2tbsp

Garm masala- 1/4tsp

Chilli powder - 2tsps

Salt

METHOD

• Heat 1 tbsp oil in a pan. Add ginger garlic paste. saute for 2 mins. 
• Add mushroom pieces and saute for 5 mins.remove from fire and keep it a side
•  Take onions, coves, cardomoms, saunf and turmeric powder into a mixer. grind it to a smooth paste.
• Take 2 tbsp oil in a pan, add onion paste and saute till it leaves raw smell.
• Now add  tomoto paste, curd, salt, garam masal, chilli powder and kasoori methi.cook for 5 mins.
• Add peas and  mushrooms. cook for 5 mins or till it is done.

Garnish with corriander leaves.Serve hot with rice or roti.