Appalu - Variety 1

Thursday, March 31, 2011

This is the favoriate sweet of  Lord Hanuman ji ....On Hanumat Jayanthi day we make small vadas and appalu for Lord Hanuman ji ...

Ingredients :
Wheat Flour 2 cup
Jaggery 1 ½ cup
Ghee 2 teaspoons
Cardamom powder 1 teaspoon
Oil for deep frying

1. Heat a pan and add ghee to it . After ghee is melted add wheat flour and mix till nice aroma comes out for about 5 minutes. Add cardamom powder and switch off the stove.
2. Keep it aside. In the same pan add about 1 cup water and jaggery the jaggery will melt and when it starts to bubble add the roasted wheat to it and mix well.
3. This will become like a soft atta dough. Switch off the stove.  Make them into balls and flatten the balls.
4. Heat a deep pan or skillet and add oil to it. Now gently add the appalu and deep fry in low medium flame. When they turn golden brown color transfer them to a tissue paper.
My heartful thanks to  Ammu Mohan, Rasi’s Veg Bites for sharing the award. She is very versatile and good cook This is my first award. I am really honored by her love. 

Thank you ...Ammu Mohan

Sorakaya Pala Kura or Doodhi or Laukie or Bottle gourd Milk curry

Wednesday, March 30, 2011

Sorakaya/Bottle Gourd/Doodhi/Lauki  ½ big sized
Milk 1 Cup (rice cooker cup)
Onion 1 medium sized (optional)
Chana dal 1 teaspoon
Urad dal 1 teaspoon
Mustard seeds 1 teaspoon
Jeera ½ teaspoon
Oil 2 teaspoon
Turmeric powder 2 pinches
Curry leaves 1 spring
Red chillies 2
Sugar ½ teaspoon(optional)
Salt as needed

1. Cut Sorakaya into small pieces. Cut onion into pieces.
2. Heat a pan add oil after oil is heated add mustard seeds, chana dal, urad dal, jeera seeds, curry leaves red chilli cut into 2 or 3 pieces. When the seeds start to splutter and dals change color.
3. Add onion and mix well. When the onion becomes translucent. Add the sorakaya pieces and mix well.

4. After 5 minutes add turmeric close it with the lid.  When the pieces become tender add milk to the curry and cook it low flame. Mix well in between.

5. When the curry comes to medium consistency usually takes 10 minutes and switch off the stove.
6. After 5 minutes add sugar and salt, mix well.

Raw banana Bajji Bhel

Besan flour 2 cups
Rice flour ½ cup
Raw banana 2
Tomatoes 2
Onion 1
Sev 1½ cup
Chopped Coriander ½ cup
Baking soda 2 pinches
Chilli powder 1 teaspoon
Chat masala 1 table spoon
Oil for deep frying
Salt as needed

1. Cut the banana into thin circular slices. Cut tomatoes and onion into small pieces.
2. In a big bowl mix the besan flour, rice flour, chilli powder, salt and water. The batter should be medium consistency. It shouldn’t be too thick or too thin.
3. Heat a skillet or deep pan and add oil to it. After oil is heated turn into medium low flame.  Dip the slices in batter and gently put them in the pan. Fry the bajjis till they turn golden brown colour. Transfer them to a tissue paper to drain the excess of oil.
4. In plate spread the bajjis. Put chopped tomatoes and onions in a bowl add chat masala, salt as needed  mix sev and cilantro.
5. Sprinkle the above mixture on bajjis. Serve immediately.

Spinach Carrot Idly

Vegetables and idly ... combo for kids and adults ... Kids like colorful food ... and so they like to eat it ....
Idly batter 3 cups
Chopped Spinach ½ cup
Grated Carrot ½ cup
Eno Fruit salt ½ teaspoon
(If batter is not fermented)
Salt as needed

1. Mix chopped spinach and grated carrot. Add very salt as you have salt in idly batter.
2. Click below for the link to make idly batter.
Rava Idly   ( I used this batter)
Soft Idly
Mix the idly batter and vegetables. If idly batter is not fermented add Eno fuit salt.
3. Gease the idly plates with oil and put the idly batter in the idly plates.
4. Pour 4 to 5 cups of  water in the vessel or cooker steam the idly by covering the  vessel  or cooker  with lid  for about 10 to 15 minutes.
5. Switch off the stove and wait for 10 minutes.  Remove the idlies with spoon. Serve hot with chutney. For kids serve with ketchup.

Mysore bonda (Instant)- Variety 1

Tuesday, March 29, 2011

This is my husband favoriate snack .. He wanted to eat it so I made instanty. I did n't ferment the batter .

Maida or Al purpose flour 2 cups
Curd or Yogurt 1 cup
Red chilli powder 1 teaspoon
Jeera 1 teaspoon (optional)
Baking soda 1 teaspoon
Oil for deep frying
Salt as needed

1. In a bowl add maida, curd, red chilli powder, salt and litte water and mix well. The batter should be in vada batter consistency and thick batter.

2. Heat a pan and add oil for deep frying after oil is hot drop a small bit of batter if it comes up batter oil is ready. Turn to medium low flame.  Add baking soda to the batter and mix well. Wet your hands and take small amounts of batter and gently drop the batter in the oil.

3. After the bonda are cooked one side and turn goden brown in color, flip them gently to the other side.
4. When they are uniformly fried on all sides put them on tissue paper. Serve hot with chutney.

Dosa Shapes

Kids are very choosy and picky. They love the different shapes of dosas. I have made some dosas with flax seeds.

To make cone dosa.....

Gutti Vankaya Curry or Stuffed baigan

Monday, March 28, 2011

Andhra special Gutti Vankaya … Brinjal is consider to be the king and tastiest vegetable. There is song .. Aaha emi ruchi .. thina ra mimarchi … telling that if you eat daily also you would love it.

Small Purple Brinjals or Egg Plant (Tender) 20
Urad dal or Menapa pappu1 ½ table spoons or 5 teaspoons
Chana dal or Senaga pappu1 ½ table spoons or 5 teaspoons
Coriander seeds 1 ½ table spoons or 5 teaspoons
Jeera 1 table spoon or 3 teaspoons
Red chillies 10
Tamarind 2 lemon sized
Turmeric powder ¼ teaspoon
Hing or Inguava 2 pinches
Oil 4 table spoons
Salt as needed

1. Heat a pan and add 2 teaspoons oil after oil is heated add chana dal, urad dal, coriander seeds, jeera, red chillies, tamarind and hing. When the dals change color and nice aroma comes. Switch of the stove. It takes about 10 minutes in low flame. If you keep in medium flame you have to saute them in between mix well continuously.
2. Let them cool and in a mixie or blender, blend it into fine powder.

3. Wash and wipe the brinjals. Slit the brinjals in the base in cross shape with out cutting the green top apart.
4. Heat a pan add oil to it after oil is heated add the brinjals and fry them for 5 minutes on all sides uniformly. This will reduce the cooking time for brinjals.
5. Let the brinjals cool. In the powder mix tumeric powder, salt and little oil/water to make it tight. I have added water. Make them into 1 ½ cm balls. Stuff the balls in the slit of brinjal and press the brinjal gently. Do this for all brinjals.

6. In the same pan that we fried our brinjals, put the stuffed brinjals and cook in medium low flame.
7. Cover it with lid and cook for 10 to 15 minutes. Saute them gently in between on all sides by gently moving the brinjals with a spatula or hand in between.

8. When the brinjals are tender and cooked add little salt and sprinkle the remaining powder (optional).
9. Serve hot with white rice.
This goes to Bookmarked recipe on Tuesday hosted by Aipi and Priya.

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