Minapa Murukkulu

 Ingredients

1.Rice flour - 4cups
2.Urad flour - 1cup
3.Chilli powder - 2tsp
4.Salt - to taste
5.Butter - 5-6tbsp
6.Sesame seeds - 1tbsp
7.Ajwain seeds - 1tbsp
8.Oil - for deep frying 

Method
1.In a bowl mix all the above ingredients except oil and make into stiff dough by adding water.
2.Heat oil.
3.Place the dough into murukku pipe and make into circles on the paper.
4.Slowly drop these murukku into oil and deep fry in medium flame till it reaches its golden color on both sides.Add 6-7 murukku into oil per batch.

Godhuma Rava Payasam/Cracked wheat Kheer

Ingredients
1.Cracked wheat - 1/2 cup
2.Milk(2%) - 21/2 cups
3.Jaggery - 2/3 cup
3.Cashewnuts - 10
4.Raisins - 1tsp
5.Cardamom Powder - 1/2tsp
6.Ghee - 1tbsp

Method
1.In a pan add ghee and fry raisins,nuts till it turns golden brown color.Remove from ghee and keep this a side.
2.In the remaining ghee add cracked wheat and fry in medium flame till the rawness disappears.
3.Add milk to the rava and cook in medium flame till the ravva gets cooked well. 
4.Add jaggery to the milk rava mixture and cook till you get desired consistency.
5.Finally add nuts,raisins,cardamom powder and serve.

Mamidikaya Semiya Puliora

Ingredients
1.Vermicelli/Semiya - 1cup
2.Salt -to taste
3.Grated mango - 1/2 cup(adjust more or less depends on tangy)
4.Oil - 2tbsp
5.Mustard seeds - 1/2 tsp
6.Chana dal- 1/2 tsp
7.Peanuts - 11/2 tbsp
8.Cashew nuts - 10
9.Grated Ginger(finely chopped)  - 1tsp
10.Turmeric Powder - 1//2 tsp
11.Green chillies - 3(slit in middle)
12.Curry leaves -  1 sprig
13.Jeera - 1/2 tsp

Method
1. Boil water in a vessel.Add salt,1/2tsp oil to this.Add Semiya to the water and cook for 3-4 mts or till the vermicelli becomes soft.It should not be mushy.Drain the water and keep the Semiya aside.
2. In a pan heat oil.Add jeera,mustard seeds,peanuts,cashew nuts,Channa dal and fry in medium flame till it turns nice golden brown color.Add grated ginger,turmeric powder,green chilli,curry leaves,grated mango and salt. Fry for 3-4 minutes in medium flame.
3. Add boiled semiya to this mixture and mix well.
4. Serve with chutney.

ONION RIBBON PAKODA

 Ingredients

1.Rice flour - 2cups
2.Besan flour - 1/2cup
3.Butter - 2tsp
4.Salt - to taste
5.Chilli powder - 1/2tsp
6.Green chillies - 3(finely chopped)
7.Onion - 1 small(finely chopped)
8.Oil - for deep frying
9.Ajwain seeds - 3/4tsp


Method
1.In bowl mix all the above ingredients and add water to make into stiff dough.
2.Heat oil in a wide bottom.
3.Fill the dough in murukku press and slowly press into oil and fry in medium flame till it changes its color.
4.Transfer this into a plate and store into air tight container.

PAAL PAYASAM/RICE KHEER

Ingredients
1.Rice - 1/4 cup
2.Milk - 2litres
3.Cardamom Powder - 1/2tsp
4.Sugar - 1cup(adjust more or less)
5.Almond slices - 3tbsp
6.Cashew nuts - 11/2 tbsp

Method
1.Boil milk in a heavy bottom non stick pan.Once the milk starts boiling reduce flame add washed rice and cook in medium flame till the milk reduced into half.
2.Add sugar and mix gently.Reduce flame to medium low and cook for 2-3mts.
3.Mash the rice gently with spatula and add mixed nuts,cardamom powder.
4.Serve cold or warm.

Butter cake

 

Ingredients
1.All purpose flour - 1 1/2 cup
2.Baking Powder - 1 1/2 tsp
3.Castor Sugar - 3/4cup
4.Eggs -2
5.Butter - 1/2cup+2tbsp
6.Vanilla essence - 1tsps
7.Milk - little less than 1/2 cup


Method
1.Preheat oven 350 degrees.
2.Grease the baking tins.
3.Sift the flour,baking powder and keep aside.
4.In a mixing bowl add sugar,butter and beat well till it becomes creamy.To this add vanilla essence and mix well.
5.Add eggs one at a time and beat the mixture.
6.Add sifted flour to the butter mixture and fold gently little at a time by alternating milk and flour.
7.Transfer the cake batter into greased tins and bake into oven for 45minutes or till the toothpick comes out clean.
8.Let it cool and serve.
 

Coconut Burfi

Ingredients
1.Grated coconut - 2cups
2.Sugar -2cups
3.Cardamom Powder - 1/2tsp
4.Ghee - 1tsp


Method
1.In a non stick vessel add coconut,sugar and mix well.cook this mixture until the mixture leaves the sides.
2.Grease the plate with ghee and transfer this mixture.Smooth this mixture with spatula and cut into desired shape.Let it cool and transfer into air tight container.

Chicken 65

Ingredients
1.Boneless chicken pieces - 2cups(cut into small pieces)
2.Ginger Garlic paste - 1tsp
3.Egg-1
4.Pepper powder - 1/2tsp+1/2tsp
5.salt - to taste
6.Chilli Powder - 1/4tsp
7.Curd - 3/4cup
8.Green chillies - 3
9.Curry leaves - 10
10.Jeera - 1/4tsp
11.Food color (Red) - pinch
12.Oil - for deep frying
13.Corn flour or corn starch - 1 1/2Tbsp
14.Maida - 1Tbsp


Method
1.Heat oil in a deep frying pan.
2.In a bowl add cubed chicken pieces,ginger garlic paste,egg,1/2tsp pepper powder,red chilli powder,salt,corn flour,maida and mix well.
3.Once the oil gets hot,slowly drop the chicken pieces and  fry till it changes the color.
4.Remove from the oil and place it on to the plate.
5. Heat 1tsp oil in a pan.Add jeera,once it starts spluttering,add green chillies,curry leaves and fry.Now add curd,salt,pepper powder,food color and mix well.Once the curd mixture starts boiling add fried chicken pieces and cook in medium flame by mixing gently till the curd coats to the chicken.
6.Turn off the flame and serve warm.

Badam Burfi

Ingredients
1.Almonds - 2cups
2.sugar - 2cups
3.Ghee - 3-4Tbsp
4.Milk - 2cups


Method
1.Soak almonds over night and peel the skin.(or) add almonds in boiling water for 30 minutes and then remove the skin.
2.Blend these almonds into thick paste by adding milk.
3.In a deep wide bottom non stick pan,add sugar,1cup water and bring it into boil.
Make the syrup into single thread consistency.
4.Now add almond milk paste into the sugar syrup and mix well in medium flame.After 3-4mts add 2tbsp ghee and mix.
5.Keep stirring the mixture to avoid burning.Add remaining 2tbsp ghee to the mixture and cook it till the mixture becomes dough.
6.Transfer it into the greased plate and smoothen the mixture.Let it cool for 20-30mts and cut into desired shape.
7.Transfer into air tight container.

Rava Idli

Ingredients
1.Sooji/Cream of wheat - 1cup
2.Sour curd - 1cup
3.water - 2tbsp
4.Salt - to taste
5.Eno salt - 3/4tsp
6.Grated carrot - 1/4cup
7.Cashewnuts - 5-6
For Tempering
1.Oil - 2tsp
2.Green chillies - 2(finely chopped)
3.Mustard seeds - 1/4tsp
4.Jeera - 1/4tsp
5.Chana dal - 1/4tsp
6.Ginger - 1tsp(minced)
 
Method
1.Heat the oil in the non stick pan.Add mustard seeds,once it starts spluttering add jeera,chana dal and fry till the dal changes its color. Add grated carrot and fry for 2-3mts.
2.Add sooji and fry in medium flame for 2mts and turn off the flame.
3.To the sooji mixture add curd and little amount of water (if needed).Mix well.
4.Grease the idli plates with ghee and place cashewnut  on each hole.Add eno salt to the batter and pour batter on cashew nuts.
5.Steam in the idlis in high flame for 10mts and turn off the flame.
6.Serve with your choice of chutney.

Diwali Snacks ---- Boondi mixture

Ingredients
1.Plain boondi -3cups
2.Sev - 11/2 cup
3.Rice flakes/Atukulu - 1cup(deep fry in oil till it becomes crispy or change in color)
4.Puffed Rice - 1cup(deep fry in oil till it becomes crispy)
5.Roasted Peanuts - 1/2cup
6.Roasted Cashew nuts - 1/4cup
7.Red chilli Powder - 11/2tsp(adjust to your taste)
8.Salt - to taste
9.Jeera - 1tsp
10.Garlic - 3cloves
11.Curry leaves - 10(fry in oil for few seconds)
12.Chana dal - 1cup(soak chana dal in water for 24 hours,drain water and deep fry in oil  till it becomes crispy)
 

Method
1.Mix all the above ingredients,add salt,chilli powder,curry leaves,nuts.
2.Crush jeera,garlic and 5-6 curry leaves coarsely and mix this in the mixture.This gives nice flavor to the mixture.Do not skip this step as it enhance the taste.

Diwali Special Sweets ---- Boondi Ladoo

 

Ingredients
1.Besan Flour - 2cups
2.Rice Flour - 1/2cup
3.Sugar - 5cups
4.Cardamom Powder - 1/2tsp
5.Cashew nuts - 2tbsps.
6.Raisins - 1tbsp
7.Oil - for deep frying
8.Camphor - pinch
9.water  - 2cups +3tbsp

Method
1.In a bowl sieve besan flour,rice flour.Add water to the flour till you get pouring consistency or like dosa batter.Mix the batter with out any lumps.
2.In a deep non stick vessel add sugar and 2cups water.Stir well till the sugar melts completely.Boil the sugar and water in medium hi flame till you get single thread consistency.Turn off the flame.
3.Heat oil in a deep frying pan.

4.When the oil is hot,place the perforated ladle on top of the oil and pour batter  on the perforated ladle.Rub gently with ladle.You will see boondi falls down in the oil.Fry boondi for 20seconds(Boondi should be soft not crispy) and transfer into sugar syrup.Repeat the same process with the rest of the batter.After you add new batch of boondi to the syrup,mix well till the sugar syrup coats very well to the boondi.
5.Add pinch of camphor,toasted cashew nuts and raisins to the boondi and make ladoos.You should make ladoo when boondi mixture is warm.
6.Let it cool for 1hour and serve.Store in air tight container.

Diwali Special Sweets - Kobbari Boorelu

Ingredients

1.Rice - 2cups

2.Jaggery - 2cups

3.Cardamom powder - 1tsp

4.Ghee - 2tbsp

5.Fresh coconut  - 1/2cup(coarsely blended into the blender)

6.Oil - for deep frying 

Method

1.Soak rice for 12hours and make into smooth powder.Sieve the flour and to get fine powder.

2.In a deep vessel add jaggery,1/2cup water and boil it till you get 1string consistency.

3.Slowly add 3cups  rice flour little by little to avoid any lumps and stir well.

4.Add 11/2 tbsp ghee,coarsely grounded coconut to the dough and mix well.

5.Take a big lemon size ball from the dough and pat gently on the greased zip lock bag .Slowly drop into the oil and deep fry in medium high flame by stirring on both sides.Remove from oil and place on a serving plate.

Potlakaya Pachadi

Ingredients

1.Snake Guard/Potlakaya - 1(Remove  the outer white skin  with spoon generously and chop into pieces)

2.Green chillies - 5

3.Tamarind Paste - 1tsp

4.Salt - to taste

5.Jeera - 1/2tsp

6.Garlic - 3cloves

7.Oil - 2tsp

For Seasoning

1.Oil - 1/2tsp

2.Jeera - 1/4tsp

3.Mustard seeds - 1/4tsp

4.Urad dal - 1/4tsp

5.Chana dhal - 1//4tsp

Method

1.Heat oil in a vessel.Fry green chilli and saute for 2mts.Remove from oil and keep it side.In the remaining oil add snake guard pieces and saute for till the pieces becomes tender.

2.Add jeera,garlic salt and cool it.

3.After it cools down blend all the ingredients,tamarind paste and make into smooth consistency.

4.Heat oil and add mustard seeds,jeera and mix this to the chutney.

5.Serve with rice.

Navratri special ----- Godhuma Rava Pongal/Cracked Wheat Pongal

Ingredients

1.Cracked wheat/Godhuma rava - 1cup
2.Moong dal - 1/2cup
3.Ghee - 1tsp
For Tempering
1.Ghee - 1tbsp
2.Oil - 1tbsp
3.Mustard seeds - 1/2tsp
4.Jeera - 1/2tsp
5.Channa dal - 1/tsp
6.Urad dal - 1/2tsp
7.Pepper Corns - 7-9
8.Pepper Powder - 1/2tsp(adjust to your taste)
9.Curry leaves - 5-6
10.Ginger - 1/2tsp
11.Green chillies - 2(chopped)


Method
1.In a pan add 1tsp ghee and fry cracked wheat for 4-5mts in medium flame.To this add rinsed moong dal.Add salt,31/2 cups water and pressure cook in high flame for 3 whistles.Reduce flame to medium and cook for 4mts.
3.Remove lid after the pressure is released.
4.In a pan heat ghee,oil and add mustard seeds,once it starts spluttering,add jeera,channa dal,urad dal,cashew nuts and fry in medium flame till the nuts and dal changes its color.Add ginger,green chillies,pepper corns,pepper powder and curry leaves.
5.Mix this seasoning to the pongal.

Navratri Special --- Wheat Flour Halwa - Godhuma Pindi Halwa

Ingredients
1.Wheat flour - 2/3cup+2tbsp
2.Milk - 2/3cup
3.Water - 2/3cup
4.Sugar - 2/3cup
5.Cardamom Powder - 1/2tsp
6.Cashew nuts - 10
7.Raisins - 1tsp
8.Ghee - 5tbsp


Method

1.In a non stick pan,heat 2tbsps ghee.Fry cashew nuts,raisins and fry in low flame till it changes its color.Transfer it into a separate plate.
2.In the remaining ghee add wheat flour and fry in medium flame for 4-5mts.Keep stirring continuously to avoid burning.
3.In a pan add sugar,milk and water.Let it boil in medium flame till the sugar gets completely melted.Stir in between.Once the sugar gets melted add this milk and water mixture in roasted wheat flour little by little and mix continuously with one hand with out any lumps.
4.Turn the flame into low and add remaining ghee to the halwa and mix till it forms dough kind of texture.
5.Mix cashew nuts,raisins,cardamom powder to the halwa and serve.

Navratri Special - Kobbari annam/Coconut Rice

Ingredients
1.Rice - 1cup
2.Grated fresh coconut - 3/4cup
3.Salt - to taste
For Seasoning
1.Ghee - 1tbsp
2.Oil - 1tsp
3.Mustard seeds - 1/4tsp
4.Jeera - 1/4tsp
5.Channa dal - 1/2tsp
6.Urad dal - 1/2tsp
7.Green chillies - 2(adjust to your taste)
8.Curry leaves - 10
9.Dry red chilli - 1
10.Cashewnuts - 10
11.Hing -pinch

Method
1.Wash and cook the rice.Let it cool in a wide bowl.
2.In a pan heat ghee,oil and add mustard seeds once it starts spluttering add cashew nuts,jeera,Chana dal,Urad dal  and fry till the dal and nuts changes its color.
3.Add green chillies and fry in medium flame.Add curry leaves,hing.Mix well.
4. Finally add grated fresh coconut and fry for2mts in medium flame.Turn off the flame and mix well with rice.

Navratri Special - Saffron Badam Halwa/Badam Ka Halwa

 
Ingredients
1.Badam - 1/2cup
2.Sugar - 1/2cup
3.Cardamom powder - 1/8tsp
4.Saffron - 1pinch
5.Milk - 1/4cup+1/8cup
6.Ghee - 3tbsp

  Method
1.Soak almonds in hot boiling water for 1 hour.Remove skin  and keep it aside.
2.Grind the almonds into smooth paste with milk.
3.Heat non stick pan.Add sugar and 1/4th cup water to the sugar.Let the sugar melt and add almond paste.
4.Keep stirring in medium flame with out burning on sides and bottom of the pan.

5.Once the mixture starts boiling add 3tbsps ghee and stir continously for 2-3mts.
6.Place the saffron ,little milk in the mortar and grind it with pestle into smooth paste.
7.Add this saffron paste to the almond mixture and mix very well till the mixture leaves the sides.
8.Once the mixture is ready,remove from the flame
9.Let it cool to get slightly thicker consistency.Serve warm or chilled.

Navratri Special - Daddojanam

 

Ingredients
1.Rice -1/2 cup
2.Curd -21/2 cups
3.Pomegranate seeds - 3tbsp
4. Salt - to taste
For Tempering
1.Oil - 1tsp
2. Mustard seeds - 1/4 tsp
3. Jeera - 1/4 tsp
4. Urad dal - 1/4 tsp
5. Green chillies - 2 finely chopped
6. Curry leaves - 4
7.Roasted Cashew nuts -  10




Method
1.Pressure cook rice for 3 whistles or rice becomes soft.
2.Remove lid after the pressure is released, and mash the rice with ladle gently.
3.Add curd,salt to this and mix well with out any lumps.
4.Heat oil in a small pan.Add seasoning in the above order under tempering section and mix well this seasoning with rice.
5.Finally add pomegranate seeds or choice of fruit(grapes) to the rice and serve.

Navratri Special Recipes - Channa/Chick Pea sundal

Ingredients
1.Chick Peas - 3/4cup
2.Salt- as needed
3.Oil - 1tsp
4.Mustard seeds - 1/4tsp
5.Jeera - 1/4tsp
6.Dry red chilli - 1
7.Urad dal - 1/2tsp
8.Chana dal - 1/2tsp
9.Hing - pinch
10.Curry leaves - 3-4
11.Grated fresh coconut - 2tbsp


Method
1.Soak channa over night.Pressure cook with 3cups water and salt.Turn off the flame after 3 whistles.
2.Once pressure is released,drain the water and keep it a side.
3.Heat oil in a non stick pan.Add Mustard seeds,once it starts spluttering add jeera,urad dal,chana dal,dry red chilli and fry till the dal changes its color.Add curry leaves,hing.
4.Add boiled channa and mix well till the seasoning coats to the channa.Add grated fresh coconut to the channa and serve.