NOONE VANKAYA

Yet another recipe for brinjal lovers like me. Unlike the stuffed brinjal which has masala inside the brinjal, this recipe has the deep fried brinjal in the masala. Don't be confused, the masala is cooked separately and the brinjal deep-fried separately……and then mixed together.  

INGREDIENTS

• Small round brinjal                          8
• Onion                                              1(finely chopped)
• Tamarind juice                                2 Tsp
• Coriander                                        2-3 sprigs
• Salt                                                 to taste
• Sugar                                                1tsp
• Curry leaves                                     10
• Oil                                                   for deep  frying

For the masala

• Urad  dal                                        1 Tsp
• Chana dal                                       1 Tsp
• Coriander seeds                              1 Tsp
• Methi  seeds                                    1/4 tsp
• Jeera                                               1 tsp
• Red chilies                                      4
• Fresh coconut                                 2 Tsp(grated)

PROCEDURE

Slit the brinjals just as you do for stuffed brinjal.

Apply some salt on the inside edges and leave for 10 minutes.

Deep fry the brinjal and set aside.

You can also choose to fry the brinjal with little oil on a slow flame for 10 to 15 minutes.

Fry the masala in a table spoon of oil and make a fine paste.

Heat 2 to 3 spoons of oil and add the onions, salt. Fry till the onions turn brown.

Now add the ground masala, fried brinjal.

Fry for a few minutes on slow flame by tossing gently.

Add the tamarind juice, sugar.

Cover and cook for a few minutes or till the masala coats the brinjal well and the curry is thick.

Fry for a few more minutes and serve hot with rice.

Be gentle while frying all through the procedure or else the brinjal will split into halves.

ALOO SAMOSA

Finally I am giving the recipe for authentic Aloo samosa. Although I made them a couple of times earlier, I couldn't take the pictures………not that they didn't turn good, they are finished even before I arranged in  a plate. You cannot go wrong even once if you follow my recipe exactly.

INGREDIENTS

For the dough

• Maida                          2 Cups
• Oil                               3 Tsp
• Carom seeds                1 tsp
• Salt                              to taste
• Warm water                as required

For the Filling

• Potatoes                       3
• Green peas                  1/2 cup
• Jeera                            1/2 tsp
• Salt                              to taste
• Oil                               3 Tsp
• Coriander sprigs          3
• Amchur powder          1 tsp
• Green chilies               1 finely chopped
• Ginger                         1 Tsp Finely chopped
• Oil                               for deep frying

PROCEDURE

Boil the potatoes and peas, mash them and set aside.

To make the dough mix in the flour, carom seeds, salt, oil. Mix well till the oil coats whole Flour.

You can replace oil with butter or ghee.

Add the water little by little and make a hard dough just like the puri dough. Be gentle while mixing. Do not knead the dough. Cover with a wet cloth and set aside.

Now make the stuffing.

Heat oil and add the jeera, when the Jeera splutters add the mashed potatoes and peas.

Now add the salt, green chilies, ginger, amchur powder, chopped coriander.

Mix well and now the filling is ready.

Take a small lemon sized dough and roll into a oval. Roll as thin as possible.You should be able to see the rolling board.

Cut into two halves.

Take one half and apply water along the edges. 

Fold it into a cone and put the stuffing and close the top.

Heat oil in a large pan and deep fry the samosas in small batches(3-4) at a time.

See that the oil is medium hot and the samosas turn golden brown and crisp.

Serve with tamarind chutney and mint chutney.

KOVAKAJJIKAYAYALU

One of the sweets which reminds me of my childhood days. One of my aunt in vijayawada used to make these mouthwatering yummy double layer delights very often. Filled with coconut and jaggery laddoo, covered with kova the procedure for the recipe is elaborate in those good old days. But no one want to spend hours before the hot stove. Now a days you get the ready made kova and you can make these kovakajjokayalu in less than an hour. Give then a sure try.

INGREDIENTS
FOR THE OUTER LAYER

1. Kova                           250 Grams(unsweetened)
2. Sugar                          150 Grams
3. Cardamom powder     1tsp

FOR THE COCONUT LADDU

1. Grated coconut             2cups
2. Jaggery                         1+1/2 cups
3. Cardamom powder       1tsp
4. Ghee                             2 Tsp

PROCEDURE

• Heat a pan and add the grated kova, sugar. When the mixture loosens add the ghee and cardamom powder. If the kova is too thick try adding a couple of spoons of milk. Mix well till the kova forms a lump.
• Keep the kova aside.
• For the coconut filling, add the fresh grated coconut, jaggery, cardamom powder, ghee in a thick bottom pan. Keeping the flame low keep stirring till the mixture becomes thick and you are able to make balls.
• Now make balls with the coconut mixture.
• Make kova balls double the size of the coconut balls.
• Flatten the kova ball and keep the coconut mixture inside it, close it again and make a smooth round. 
• Serve with coffee and snacks.

BADUSHA

Badusha is one such recipes which needs perfection. No matter you are cooking for years together and you can do any dish, I am sure you don't get this sweet perfect when you make it for the first time. If you get it perfect sure you are a chef. I have tried it for many times with many different combinations till I achieved soft, light, mouth melting and juicy badushas. Now I am sure I can make them at any time and get the same perfect badushas. Go through my recipe.

INGREDIENTS

• Maida                     3cups
• Ghee                      4Tsp
• Sugar                     1Tsp
• Baking soda           1/4tsp
• Baking powder      1/4 tsp
• Curd                      1 cup
• Sugar                     2 cups
• Water                     1/2cup
• Cardamom             1 tsp(powder)
• Lemon juice           1 tsp
• Oil                         for deep frying

PROCEDURE

In a large bowl add the curd (curd used must be sour), 1 Tsp of sugar, baking powder, baking soda, ghee.

Mix well till a smooth mixture is formed.

Add the maida little by little and mix till you get a crumbling mixture.

Do not knead the dough as you don't want the gluten to be formed.

Make a lump and set side for 30 minutes.

(Add a liitle bit of water if the mixture doesn't form a lump.)

Mean while make the sugar syrup of 1 thread consistency.

Add the cardamom and lemon juice and switch off the flame.

Lemon juice will not solidify the sugar syrup.

Take a lemon size ball of the maida and make into a perfect round.

Flatten the ball a little bit and make a  dent in the middle.

Make all the Badushas.

Heat oil and once the oil is heated completely keep the flame low.

Now drop the badushas into the oil.

Fry for 12 to 15 minutes on very low flame.(Keep the flame low all through frying or else the badushas will remain raw inside.)

When the badushas are fried completely and turn golden brown add them to the sugar syrup.

Soak the badushas for 15 minutes.

Remove onto a plate and let dry.

MILK-CHOCOLATE BARFI

Want to have some thing sweet with milk powder, try this recipe. Milk powder, a couple of spoons of ghee, cocoa powder, some sugar and thats it. Enjoy treating yourself with something sweet now and then. Preparation is easy and  hardly takes 10minutes, but  have to wait for a couple of hours for it to set.

INGREDIENTS

• Milk powder               2cups
• Sugar                          1/2 cup
• Butter                         3 Tsp
• Milk                           1/4 cup
• Cardamom powder    1/2 tsp

for the chocolate layer

• Milk powder                2cups
• Cocoa powder             2 Tsp
• Sugar                           1/2 cup
• Butter                          3 Tsp
• Milk                            1/4 cup

PROCEDURE

FOR THE WHITE LAYER

Grease a plate with butter and set aside.

In a non stick pan add butter, sugar, milk mix and then heat the pan.

When the milk boils,  sugar and butter melts add the milk powder.

Add the cardamom powder too.

Mix well on a very low flame till the mixture forms a thick lump and leaves the sides of the pan.

Transfer the mixture onto the greased plate.

FOR THE CHOCOLATE LAYER

Sieve the milk powder and cocoa powder.

In a non stick pan add butter, sugar, milk mix and then heat the pan.

When the milk boils, sugar and butter melts add the milk powder + cocoa powder.

Mix well on a very low flame till the mixture forms a thick lump and leaves the sides of the pan.

Top the chocolate mixture on the white layer.

Grease a spoon with butter and spread the chocolate layer evenly.

Let cool completely for  2 hours.

Cut to desired shape and serve with tea.

GODHUMARAVVA PAYASAM

A sweet - perfect for any occasion. Made with broken wheat and jaggery this is perfect on fasting days. More over  this is even more healthy than the traditional paravannam. Give it a sure try in these festival days.

INGREDIENTS

• Broken wheat              1 cup
• Water                           2+1/2 cups
• Milk                            1/2 cup
• Ghee                           2 Tsp
• Cashews                     10
• Raisins                        10
• Cardamom                   1tsp(powder)

PROCEDURE

Cook the wheat with water and when it is completely cooked add the milk.

When the payasam becomes thick add the cardamom and switch off the flame.

Adjust milk according to the payasam consistency you desire.

Fry the cashews and raisins in ghee and add to the Payasam.

Serve hot.

MAHARASTRIAN NARIYAL BATH

Have you ever tried some thing sweet with garam masala……..I have heard about the recipe through my friend, but I never tasted it. I wondered how any one could combine masala and jaggery, I was sure that it will not at all please my sweet palettes. But today when I tried this, I was awestruck by the taste.

You will have to try this once for sure. I have made a small variation to the traditional recipe by skipping the grated coconut and by adding coconut milk.

INGREDIENTS

• Rice                   1cup
• Water                 2cups
• Coconut milk     1/2 cup
• Jaggery              3/4 cup
• Ghee                  3 Tsp
• Cashews            12-15
• Raisins               10
• Cardamom         3
• Bay leaf             1
• Cinnamon          1 inch stick
• Cloves               4   

PROCEDURE

Cook the rice with 2 cups of water and 1/2 cup coconut milk.

Heat ghee and fry the cashews, raisins and set aside.

In the same ghee add the cardamom, bay leaf, cinnamon stick, cloves.

Add the cooked rice and jaggery.

Jaggery melts and the mixture loosens a bit.

Keep stirring till the rice becomes thick just like the chakrapongali.

Switch off the flame and add the fried nuts and serve hot.

CARROT-DATES-NUT HALWA

Finally I tried a healthy version of carrot halwa with nuts and dates. No much ghee or sugar or Milk( In fact zero milk and sugar). I just used a couple of spoons of fat free milk powder so that I need not sacrifice the taste of carrot halwa.

INGREDIENTS

• Grated carrots                     2 cups
• Dates                                  1 cup (paste)
• Nuts                                    1/2 cup(cashews, almonds, pista)
• Fat free milk powder          4 Tsp
• Ghee                                  2 Tsp
• Olive oil                             2 Tsp
• Cardamom powder            1 tsp

PROCEDURE

Grind the dates into a paste.

Dry roast the Nuts for 10-15 minutes on a very low flame. Let cool and grind to a fine powder.

Heat ghee and oil. Fry the grated carrots. 

Fry on a slow flame till the raw flavor is gone.

Add the dates paste, nut powder, milk powder.

Cover and slow cook for 15 minutes by mixing intermittently. 

Add the cardamom powder.

Cook for few more minutes till the halwa is thick and smells awesome.

Serve hot.

CHIROTI

 A simple sweet, but you need a lot of practice. If you have ever tried the kajalu recipe then I am sure you can make them in the first attempt itself. When made with perfection and love these just melts away in your mouth. 

INGREDIENTS

• Maida                            3 cups
• Sugar                            2 cups
• Ghee                             3+2 Tsp
• Rice flour                     3 Tsp
• Water                           as required
• Oil                               for deep frying
• Cardamom                  1 Tsp(powder)

PROCEDURE

In a bowl,  mix in the maida and 3 tablespoons of ghee. Mix well till a crumbling mixture is formed.

Now add water little by little and make a thick dough just like the puri dough.

Cover and let rest for an hour.

Mix in the rice flour and the remaining ghee and make a thick paste.

Take a big golf ball size dough and roll it into very thin and large chapati.

Roll one more chapati of the same size.

Smear the rice flour paste on one chapati and place the second on it.

Smear some more paste on the top layer and now roll the two chapatis like a mat.

Cut into half inch pieces.

Now roll each piece into round discs.

Deep fry the discs on a medium flame.

Take a very large open pan and add the sugar and water. We will add the fried chiroti and mix them in the same pan so use a large pan.

Make a thick sugar syrup with 2 cups of sugar. Add water just enough to cover the sugar and boil the syrup till you get the ball consistency. 

Add the cardamom powder and switch off the flame

Gently drop the fried chiroti into the sugar syrup. Keep stirring gently till the sugar is well coated and the sugar  begins to solidify.

Remove onto a large plate and let cool.

Serve with a hot cup of coffee. 

RAVVA LADDU 2

A simple ravva laddu  recipe with additional taste enhancers- Cashew powder and Milk powder. Give it a  try and sure your kids will love it.

INGREDIENTS

• Suji                      1cup
• Sugar                   1/2 cup
• Ghee                   3 Tsp
• Cardamom           1/2tsp
• Cashew powder   2 Tsp
• Milk powder        2 Tsp
• Nuts                    2 Tsp
• Milk                     2-3 Tsp

PROCEDURE

Heat the ghee and fry the nuts and set aside.

In the same ghee fry the suji on a very low flame for about 10 to 12 minutes till the raw flavor is gone.

Add the cashew powder  and fry for two more minutes.

Powder the sugar.

Mix in the sugar and milk powder.

When the suji cools a little bit add the sugar and milk powder, fried nuts.

Add a little bit of milk and make the balls.

Don't add too much milk  because the mixture may turn too runny very easily.

SWEET POTATO HALWA

To overcome your sweet craving without any guilt go for this simple halwa. Sweet potato has a natural sweetness so you can hardly use sugar in this recipe. As this requires very little sugar and little ghee you can have a couple of more spoons than the other halwas. Give it a sure try.

INGREDIENTS

• Cooked sweet potatoes                 3 (1 cup mashed)
• Milk                                              1 cup(use whole milk)
• Sugar                                            3 Tsp
• Ghee                                             3 Tsp
• Nuts                                              2 Tsp
• Cardamom                                    1/4 tsp
• Saffron strands                              a few                                                   

PROCEDURE

Mash the cooked sweet potatoes and keep aside. You can also use a grater and grate them.

Fry the nuts in ghee and keep aside.

Soak the saffron in the whole milk.

In the same ghee fry the sweet potato paste.

Fry for 4 to 5 minutes or till the mixtures changes color.

Now add the saffron milk and sugar. Cook till the halwa forms a lump.

You can cover while cooking the halwa. 

When the halwa gets a creamier and thick consistency add the cardamom and fried nuts.

Serve hot or refrigerate to serve cold.

PALAK BALLS PULAO( KIDS FAVORITE)

MY 300TH POST

One of the favorite and healthy recipe of my toddler son. Lots and lots of palak and a little bit of masala makes this a healthy recipe for your fussy kids at dining table. I deep fry the palak balls, you can also steam or bake the palak balls so that you can reduce the calories. But I say……..once a while enjoy that extra taste of deep fried foods.

INGREDIENTS

• Shredded palak                           2 cups
• Cooked Rice                               2 cups
• Cashews                                     10
• Whole garam masala                  bay leaf, cinnamon, cardamom, shahi jeera
• Pepper powder                           1tsp
• Ghee                                          2 Tsp
• Besan                                         2 Tsp
• Rice flour                                   2 tsp
• Ginger                                        1 tsp(chopped/paste)
• Garlic                                         1 tsp(chopped/paste)
• Cooked potato                           1
• Salt                                             to taste
• Coriander                                   2-3 sprigs(chopped)
• Oil                                              for deep frying

PROCEDURE

Microwave the finely chopped spinach for 1 minute. You can also blanch chopped palak for a minute in hot water.

Squeeze out excess water if any from palak and add the mashed potato, ginger, garlic, salt,coriander, besan, rice flour. You can add add ginger garlic paste or even chopped ginger and garlic.

Adjust the flours so that you can make a dough. 

Make small balls and deep-fry them in hot oil.

Keep them aside.

Heat ghee in a large pan and add the garam masala, cashews.

Let fry for a minute and then add the cooked rice, palak balls, pepper powder.

Toss and serve hot with raita.

VEGGIE-OATS CUTLET

A healthy cutlet for those foodie lovers like me and who are on a strict diet. Not to tell you these are good for any one. As oats contain high fiber and is an energy booster, these are good for your kids too.

INGREDIENTS

• Oats powder                        1 cup
• Potato                                  1(boiled, mashed)
• Green peas                          1/4 cup(boiled, mashed)
• Onion                                  1/2 cup(finely chopped)
• Chopped chilies                  2
• Chopped coriander             2 Spoons
• Chopped ginger                  1 tsp
• Salt                                     to taste
• Jeera powder                     1 tsp
• Oil                                     to shallow fry 

PROCEDURE

Dry roast the oats powder on a very slow flame for 2-3 minutes.

Let cool and then add the remaining ingredients except the oil.

Mix well so that you can make small patties.

Shallow fry with oil on a hot tawa on a slow flame on both sides.

Serve hot with sauce.

Can use bread crumbs to enhance taste or if you are not able to make the patties.

TEMPLE PULIHORA-ANNAM PAYASAM-DADDOJANAM

I have already posted recipes for pulihora-payasam-daddojanam. But the recipes I give today are entirely different. Pulihora is very special and more over it is not the regular Andhra style pulihora. This recipe is for those who know the taste of Tirupathi prasadam……..it is similar to the Tamil pulihora or puliodharai or puliogare. Till today I never knew that the pulihora prasadam we get in the South Indian temples, more towards the Tamilnadu, contains a powder which enhances the taste. I was searching for the prasadam recipe and finally I got it. 

You can make the powder well in advance and use it when ever you prepare the pulihora. It can be stored for 2 to 3 months. Once you taste the dish you will never want to make the regular pulihora. I doubt if the powder can be used in other recipes. I will try and post the recipes if they try good. 

The payasam is the regular paramanna, but I used jaggery with lots of milk and giving it a liquid consistency so that you drink it rather than eat it with a spoon. And the daddojanam  has a flavor twist with ginger and pepper. Give them a sure try too.

PULIHORA

INGREDIENTS

• Rice                                         1 cup
• Water                                       2 cups
• Tamarind                                  lemon sized ball
• Salt                                           to taste
• Oil                                            4 Tsp
• Cashews, Peanuts                    2 Tsp each
• Chana dal                                 1 Tsp
• Urad dal                                   1 Tsp
• Mustard                                    1 Tsp   
• Curry leaves                             10-12
• Red chilies                                4
• Hing                                         1/2 tsp
• Turmeric                                  1/2 tsp
• Jaggery                                     small piece

for the powder

• Chana dal                                1 Tsp
• Urad dal                                  1 Tsp
• Coriander seeds                      1 Tsp
• Sesame seeds                          2 Tsp
• Mustard                                   1tsp
• Fenugreek seeds                      1 tsp
• Red chilies                               3
• Pepper corns                            1 Tsp

PROCEDURE

Cook the rice with 2 cups of water and lay the cooked rice on a large plate for it to cool down completely. You can also add a tablespoon of oil while it is cooling so that it does not stick. 

Dry roast the ingredients for the powder on a very slow flame and grind to a fine powder. Add the sesame seeds at the end as they burn very quickly.

Soak the tamarind in hot water and extract the juice. If you feel that there is any sand or dirt in the juice use a tea strainer to make the juice clear.

In a large pan heat the oil and fry the peanuts and remove them, fry the cashews too. Keep them separately. 

Now in the remaining oil add the chana dal, urad dal, mustard seeds, red chilies, Curry leaves. When the dals turn brown add the turmeric, Hing. Add the whole tadka onto the rice. Add the fried cashews and peanuts too.

Now add the tamarind juice into the pan. Lower the flame and cook .

Add the jaggery and the salt to the juice. When the juice becomes thick add it to the rice.

Mix the Rice well with tadka and the tamarind juice.

Finally add 1 big heaped spoon of the prepared powder and mix well.

Rest for 1 to 2 hours and serve the pulihora.

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 ANNAM PAYASAM

INGREDIENTS

• Rice                          1/4 cup
• Chana dal                 1 Tsp
• Water                        1 cup
• Ghee                         1 Tsp
• Milk                          1+1/4 cup
• Cashews                    10
• Kishmish                   10
• Cardamom                 1/2 tsp(powder)
• Jaggery                      1/4 cup(Powderd)          

PROCEDURE

Cook the rice and dal till very soft and  set aside.

Fry the cashews and Kishmish  in the ghee and set aside.

Boil the Milk and add the cooked rice and dal.

Cook for another 10 to 15 minutes. Adjust the consistency of the payasam as per your taste.

Add the cardamom powder, jaggery powder and mix well. 

Switch off the flame and garnish with fried nuts.

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DADDOJANAM

 INGREDIENTS

• Cooked rice                        1 Cup(very soft consistency) Rice : water =1:3
• Thick Curd                         1 Cup
• Ghee                                   1 tsp
• Cashews                             5
• Chana dal                           1/2tsp
• Urad dal                             1/2 tsp
• Mustard seeds                     1/4tsp
• Jeera                                    1/4 tsp
• Salt                                      to taste
• Ginger                                 1 tsp(grated)
• Pepper powder                    1 tsp
• Curry leaves                        5

PROCEDURE

Mix in the cooked and cool rice with the curd, grated ginger, salt and set aside.

Heat the ghee and add the dals, mustard, jeera, curry leaves. When the dals turn golden brown switch off the flame and add the pepper powder and immediately add it to the rice. Mix well and serve.

Use chilled curd to enjoy the taste. Add green chilies to increase the spice ratio. I did not use the coriander so that the ginger flavor dominates the dish. You can use it too.

PURNALU IN PANIYARAM PAN

Here is the recipe which every sweet lover and diet cautious person should try. Unlike the  traditional festive recipe which is deep fried I made these in paniyaram pan with little bit of oil, reducing the calories. Give it a sure try and enjoy……... HAPPY VARALAKSHMI VRATHAM 

INGREDIENTS

FOR THE STUFFING

• Chana dal                              2cup
• Grated jaggery                      1 cup
• Cardamom powder                1 Tsp

FOR THE OUTER COVERING

• Urad dal                                1 cup
• Rice                                       2cups
• Salt                                        a pinch

PROCEDURE

Soak the rice and dal for 8 to 10 hours and grind them to a fine paste.

Add salt and leave for 4 to 5 hours.

Soak the chana dal too for 4 to 5 hours.

Cook the dal till it is soft but not mushy.

Lay the dal on a paper towel to remove excess water.

Grind to a fine paste but not runny. Add the grated or powdered jaggery, elaichi powder.

Mix well and make small balls. Make the poornalu immediately or else the stuffing becomes runny.

If you are not able to make the balls, cook the stuffing for 10 minutes on a slow flame.

Cool and make the balls.

Heat the paniyaram pan and add some oil in each hole.

Dip the stuffing balls in outer batter and drop them in the paniyaram pan.

Close the lid and cook on a very slow flame.

When the bottom turns golden brown turn the other side and cook with some more oil.

When the poornalu are cooked completely serve hot…….Don't forget the ghee with a  hole in the middle. 

MANGO-GINGER RASAM

A spicy and tangy rasam which is very appetizing on summer days. Not only with hot rice you can also have it as a soup. The ginger flavor  along with the summer favorite- mango is sure to tantalize your taste buds

INGREDIENTS

• Water                         3 cups
• Mango pieces             1/2 cup
• Salt                            to taste
• Sugar                         1 tsp
• Ginger                        1 inch piece
• Tomato                       1 small chopped
• Coriander seeds          1 Tsp
• Pepper                        5-6
• Red chillies                 3
• Oil                              1 Tsp
• Jeera                           1 tsp
• Methi                          1/2 tsp
• Mustard                      1/2 tsp
• Hing                           1/4 tsp
• Coriander                   2 sprigs

PROCEDURE

Pressure cook the mango pieces and make a soft pulp.

Dry roast coriander seeds, pepper corns, 2 chillies and grind to a powder.

Cut  the ginger into thin pieces.

In a large pan mix in the water, mango pulp, powdered coriander and peppers, salt, sugar, tomatoes, ginger.

Let the rasam boil on a slow flame for 15 minutes.

Heat oil and add the jeera, methi, mustard, hing. When the tadka is done add it to the rasam.

Finally add the chopped coriander.

Serve hot with rice and cooked dal.

Alternatively you can add the cooked dal to the rasam while it is boiling to enhance the taste.

BASIC RICE KHEER

A simple North Indian dessert which is almost equal to the South Indian Ksheerannam. No much preparation and no expertise required to make this recipe. Make a quick note in your mind to make it for your guests the next time.

INGREDIENTS

• Basmathi rice                       1/4 cup
• Water                                   1/2 cup
• Whole milk                          2 cup
• Sugar                                   1/2 cup
• Ghee                                    1 Tsp
• Dry fruits                             2 Tsp
• Saffron strands                     a pinch
• Cardamom powder              a pinch

PROCEDURE

Soak the rice for an hour.

Fry the dry fruits in ghee and set aside.

Cook the rice and set aside.

Boil the milk and add the rice. Let the milk boil and  when the milk reduces to half the consistency add the sugar.

Cook for another 10 minutes on slow flame and finally add the fried nuts, saffron strands, cardamom.

Serve hot or chill to serve cold. 

ANNAVARAM PRASADAM

Annavaram Satyanarayana swami temple, located in east godavari district in Andhra pradesh is as famous as the tirumala tirupathi devastanam. And the prasadam served in the temple is also as famous as the tirupathi laddoo. Many of them who do not prefer broken wheat recipes in any form will certainly fall for this prasadam. Made with cracked wheat and jaggery this sweet tastes awesome and one will certainly crave for more. Moreover this is certainly healthy as it is made with cracked wheat and jaggery which are high in fiber and iron respectively.

INGREDIENTS

Cracked wheat                 1 cup
Water                               3 cups
Jaggery                            1 cup
Sugar                               3 Tsp(optional)
Ghee                                4 Tsp
Nuts                                 1/4 cup(your choice)
Cardamom powder          1 tsp

PROCEDURE

Fry the nuts in the ghee and keep aside.
Usually broken wheat which is very thick is used. I prefer bulgur wheat #3.
Cook the wheat in 3 cups of water. I generally pressure cook the wheat ravva. Keep it aside.
Alternatively you can soak the ravva for few hours and cook.
Heat a thick bottom pan and add the jaggery and sugar, a half cup of water. When the jaggery is completely melted and comes to a boil add the cooked ravva.
Cook on a very slow flame. Cover and cook for 20 minutes by mixing intermittently.
Now remove the lid and let the whole halwa form a lump.
Add the nuts along with the ghee and cardamom powder.
Mix well and offer the prasadam to God and serve hot.

OATS UTHAPPAM

A healthy way of having the tummy filling uthappam. Adding a couple of spoons of oats powder in every breakfast or snack is the best way of improving your healthy eats.

INGREDIENTS 

• Oats powder                    1 cup
• Idly batter                        2 cups
• Green chilies                   1 chopped finely
• Onion                              1 Finely chopped
• Curry leaves                    a few
• Coriander leaves              Chopped 2 sprigs
• Jeera                                1 Tsp
• Oil                                   to cook

PROCEDURE

Mix in the oats powder, idly batter, chilies, curry leaves, onions, jeera.

Leave the batter aside for 30 minutes.

Adjust the thickness of the batter with water if required. 

Heat a tawa and add 2-3 tsp of oil.

Pour 2 big ladles of batter. Add some oil on the sides and close with a lid.

Usually uthappam is thick. Adjust the size and thickness as per your taste.

Cook on a medium flame till the uthappam is completely cooked from the inside.

Flip and cook the uthappam on the other side for 2 minutes and serve hot with any chutney or sauce.

TOMATO PUDIAN CHUTNEY

A simple chutney for rice or any South Indian Tiffins'……idly, dosa, uthappam and etc.

INGREDIENTS

• Pudina                      1 whole large bunch
• Tomatoes                  2 big
• Red chilies                6
• Tamarind                  1 inch piece(soaked in water)
• Oil                            2 Tsp
• Urad dal                   1 tsp
• Chana dal                 1 tsp
• Mustard                    1/2 tsp
• Jeera                         1/2 tsp
• Hing                         a pinch
• Salt                           to taste
• Sugar                       1 Tsp

PROCEDURE

Heat  1Tsp of oil in a pan and add the tadka ingredients (dals, mustard, jeera, hint and chilies)

Remove the tadka  and set aside.

Add some more oil and fry the pudina. When the leaves become dark and when the water from the leaves stop spluttering add the tomato pieces. 

Add the salt, sugar, tamarind. 

Cover and cook for 10 minutes on a slow flame and 10 minutes without lid.
Grind half of the tadka, cooked pudina and tomato mixture.
Top up with remaining tadka and serve with hot rice.

PESARAPAPPU BOBBATTLU

For those who keep away from chana dal, moong dal bobbatlu is an alternative. This is a very good recipe for your kids and old people in your family.

INGREDIENTS
For the  outer layer
Maida                     3 cups
Ghee                       4 Tsp
Salt                          a pinch
Water                      as required

For the filling 
Moong dal                   2 cups
Powdered jaggery        2 cups
Cardamom powder      1 Tsp
Ghee                            as required

PROCEDURE
Mix salt and ghee in maida. Add enough water and make a dough. Let rest for half an hour.
Fry the moong dal(this enhances the taste) till the raw flavor is removed. Add enough water and cook the dal for 2 whistles in pressure cooker.
Lay the dal on a paper towel and remove excess water and let the dal cool.
Mash the dal and add the jaggery and cardamom powder.
Make a thick filling.

Now take a small amount of the maida dough and spread it on your palm. Place a large lemon sized filling in the dough and close it with the dough, just as you do the aloo paratha.
Take some ghee and spread it on a polythene cover(banana leaf if available). Gently press the maida ball filled with moong dal mixture on the cover. Make a thin bobbattu on the cover by gently pressing with your fingers.
Heat the tawa and fry the bobbattu on both sides with ghee.
Serve hot.