Banana Strawberry kebabs

Banana Strawberry kebabs

Ingredients :

Banana-3
Strawberry- 6
1-hersheys chocolate liquid

Method:

Cut banana's and strawberry's into small pieces(1 inch).
Take a long tooth pick or kebab stick,put a piece of strawberry then banana again a strawberry and then banana till the stick is full. In same way make all other fruit kabab's .Keep all of them in fridge for an hour .remove and pour the chocolate syrup on top and again refrigerate for half an
hour .Serve chilled.

Coconut Burfi

Coconut Burfi (Kobbari Lauju)

Ingredients:

2 cups of fresh grated coconut
1½ cups of sugar
3/4 cup of water
1/2 tsp cardamom powder
A tray greased with ghee


Method:
In a pan take 1 1/2 cups of sugar and 3/4 cup of water to melt completely on medium flame for sugar syrup .
Add the grated fresh coconut and cardamom powderto the sugar syrup. Keep the heat on medium and cook,stirring frequently to prevent the mixture from sticking
to the pan. In 10 to 15 minutes, the mixture will be reduced to half, becomes very thick and comes away easily from the sides of pan - this is the signal to turnoff the heat.
Immediately pour this mixture into the greased tray. Level it evenly with a spatula,
and cut into squares.

Kaju barfi

Kaju Barfi:

Ingredients:

3 cups Raw Cashew Nuts
2 cups Water
2 cups Sugar
Silver foil
1 cardamom


Method:

Grind cashews & 1 elaichi to make a fine powder.
Next prepare a sugar syrup by combining water and sugar together in a pot and heating them.
Stir continuously until it has a 2-thread consistency.Dissolve cashew powder in the syrup. Make the solution thick.Spread the solution on a greased plate and put silver foil on it.
Allow to cool and then cut it into pieces.Kaju Burfi is ready.

Carrot Halwa

Carrot halwa:

INGREDIENTS:
Carrot - 1/2 kg
Sugar - 2 cup
Ghee - 4-5 tsp
cashew - 10 nos
cardamom powder- 1/2 tsp
milk - 1 cup

METHOD:

Grate the carrots and keep aside.Heat ghee in a thick vessel.
Fry the cashews in ghee and keep aside.
Put little ghee in a pan and add the grated carrots.cook it in medium heat
and stir occassionally for 5 mintues.Now add boiled milk till milk evaporates,
then add the sugar and stirr continously in low heat .Now add the remaining ghee
and stir on low heat till ghee oozes out.Serve with decorated cashews and cardamom powder.

Pine apple rawa kesari:

Pine apple rawa kesari:


Ingredients:

2 pineapples chopped
1 1/2 cup sugar
1 1/2 cup semolina
1/2 glass water
2 tbsp ghee
few almonds and pistas

Method:

Grate Pineapple and add 1/2 glass of water for boiling.
Then add 1 1/2 cup of sugar and 2 tbsp ghee.Let it cook till the water evaporates.
Then add yellow colour and 1 1/2 cup semolina to it.Cook it for atleast 10 mins.
Garnish with ghee fried almonds and pista's and then serve.

Mango ravva kesari

Mango ravva kesari:


Ingredients:

3 cups of mango puree
1/2 cup chopped mango
1/2 cup fine semolina
1/2 cup sugar(according to the mango sweetness)
1 tsp of melted ghee
3 cardamom pods - seeds finely powdered
1 cup of water
2 tsp each of cashew, almonds, pista

Method:

In a pan add 2 tsp of ghee fry dry fruits remove them from ghee now add semolina, just until it leaves raw smell. Remove and keep it aside.In a thick bottomed pan take water and sugar.Heat them slowly until the sugar melts.Then increase the heat to bring the mixture to a boil. Wait for sugar syrup to thicken a bit and stir in mango puree and roasted semolina.Cook the mixture, on medium heat, stirring in-between to prevent sticking, until the mixture reduces by one third. It takes at least 20 minutes. At this stage, sprinkle the cardamom powder and finely chopped mango pieces that were kept aside. Mix for 2 to 3 minutes by adding dryfruits and then turn off the heat.

Sheer Khurma

Sheer khurma:

Ingredients:

Thin vermicelli - 1 cup
3-4 cups whole milk
1 cup sugar
3 cardamom pods
1/4 cup of sliced almond,cashews and pistachioes
1/2 tsp saffron strand
3 tsp saara pappu
3 tsp ghee

Method:

Take a pan,add 2tsp ghee fry vermicelli until its light brown.
Add in 1 cup sugar and fry again.Now slowly add milk cup by cup,
stirring constantly, and bring to boil.Add in whole cardamon until
it is boiled .Serve it in serving bowl by adding saffron strands.
While serving into serving cups add fried almonds,cashews,pistas,
sara pappu and then serve immediately.

Pappu pulusu

Pappu pulusu:

Ingredients :

Tomato-1/2 cup
carrots- 1/4 cup
green chillies - 3
okra- 1/4 cup
pearl onions - 1/2 cup
Turmeric - 1/2 tsp
Salt to taste
Toor dal -1/2 cup
jaggery grated about 3 tsp
Tamarind extract according to taste


For Popu:

Oil - 2 tbsp
Mustard seeds 1 tsp
cumin seeds - 1/2 tsp
a pinch of hing
garlic pods -2
Curry leaves- 10
Coriander-to garnish

METHOD :

• Cook toor dal and keep a aside .In a pan boil chopped tomato,onion,green chillies ,Carrots , okra and few curry leaves.
• Heat oil in a shallow pan add mustard , cumin,hing , garlic and curry leaves and let them splutter.
• Mash the cooked dal well and add it to pan and add salt , jaggery and turmeric.
• Add tamarind extract and a cup of water and let it boil for 10 min on medium heat.
• Add coriander and serve hot with ghee and rice.

Majjiga pulusu

Majjiga pulusu

Ingredients:

Sorakaya- 1/2 cup medium cubes
Carrot - 1/4 cup
Spinach - 1/2 cup, chopped
Bachali Kura - 1/2 cup, chopped
Yogurt - 1 cup (sour yogurt is preferred)
Tomatoes - 1/2 cup
okra - 1/4 cup

For the paste:

Chana Dal - 1tbsp
Raw rice - 1tsp
Grated coconut - 2tbsp (fresh or dry)
Ginger - 1/4" piece
Green chilies - 3-4
Coriander seeds - 1tsp
Cumin seeds - 1tsp

For popu:

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Red chilies - 2
Hing - pinch
Curry leaves - 6

Method:

• To make the paste: Soak rice, chana dal for about 30 minutes in warm water. Grind them along with all the other ingredients into a smooth paste with water.
• To make the pulusu: Boil sorakaya and carrots with turmeric and salt in about 1 cup of water. When these veggies are slightly tender, after about 10 minutes, add the chopped greens and boil till they wilt.
• Meanwhile whisk yogurt into smooth consistency with no lumps.
• Add the paste, yogurt, salt (to taste) and turmeric to the boiled veggies. Reduce the heat to medium low and cook for about 10 minutes. If you think the mixture is too thick, add water to bring to your desired consistency.
• Remove from heat when it comes to a slow simmer and do the popu. Heat 1 tsp ghee in a small pan, add the popu ingredients and when they splutter, add to the majjiga.
• Garnish with coriander and Serve with rice

PODULU (SPICE POWDERS)

Kura Podi (Curry powder)

1 cup channa dal (also called Bengal gram and senaga pappu in my language: telugu)
1/2 cup urud dal (mina pappu)
10 large red chillies
1/4 cup coriander seeds (dhaniyalu)
pinch asafoetida

Fry all ingredients in a small amount of oil (tea spoon)on low heat. Once the fried mixture is luke warm transfer contents to blender and add a table spoon of salt and grind to a fine powder. Store in jar such as empty yogurt can in refrigerator.

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Sambar Podi (Sambar powder)

1 cup channa dal
3/4 cup coriander seeds
10 large red chillies
1 tea spoon black pepper (whole)
1/4 tea spoon fenugreek
pinch asafoetida

Fry ingredients in a tea spoon of oil on low heat and powder the fried stuff in blender when luke warm to a fine powder.

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Charu Podi (Rasam powder)

Ingredients:
1 cup coriander seeds
1/2 cup cumin seeds
1/2 cup black peppercorns
Grind spices without oil or frying

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Pacchadi Podi (hot chutney powder)

1 table spoon fenugreek seeds
20 large red chillies
1 table spoon mustard seeds
1/4 tea spoon Asafoetida
1 table spoon salt

Fry all ingredients except salt in a little oil (tea spoon) on low heat . When luke warm grind with salt to a fine powder.

This powder is used to make all kinds of chutneys with tomatoes, egg plant, raw tamarind, cucumber, etc.

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Pulusu Podi (Sweet "soup" powder)

2 table spoons fenugreek seeds
20 large red chillies
1/2 tea spoon black pepper (whole)
1/4 tea spoon Asafoetida
1/2 tea spoon coriander seeds

Fry all ingredients in a tea spoon of oil on low heat. When lukewarm grind to a fine powder.

This is used to make something like sambar except that you add a lot of sugar and tamarind to give a sweet & sour soup. A speciality is one form where you add sweet potato, potato, pumpkin and anyother vegies like carrots, green beans, etc.