Ravva Laddo with Melon & Poppy Seeds

Very quick & easy Ravva Laddoo ...🦜

Prepared  with Sooji/Bombay Ravva, fresh grated coconut, ghee mixed up with few melon & poppy seeds!!

First in a wide pan fry the nuts in a ghee & keep it aside.

Later fry the Bombay ravva , fresh coconut mix well.

Then add the sugar, Elachi powder & melon seeds, poppy seeds.

Finally prepare balls when its bit warm by adding little ghee to the palms & store it in an air-tight container.

Enjoy this sweet .

Thankyou 🙏

Poornam Kudumulu

Ingredients:

• Chanadal-1/2 cup
• Bellam/Jaggery-1 cup
• Elachi Powder-1tsp
• Oil-to fry
• All purpose flour/Maida-1/4 cup
• Wheat flour-1/2cup
• Semolina/Bombay ravva-2tbsp

Method:

• Clean the dal and add sufficient water and cook it.
• Drain the water or you can use it as a soup.
• Make it cool ,add jaggery,elachi powder and grind it.
• Make the balls and keep a side.
• Now in a bowl mix all the flours and ravva and knead to a dough.
• Now make the small pooris and fill the sweet chanadal balls.
• close them all edges.
• Deep fry them in the oil.
• Tasty Poornam Kudumulu is ready.
• Enjoy !!

Fresh Grated Carrots in Sugar Syrup For Mother's Day Special

Hi Friends,Yesterday evening I got one new recipe from one of my friend who stays in the appartment.Her Name is Mrs.Hailey.I tasted it and soon posting this for you all in the blog.I don't know the name of the sweet exactly as I named it .Wat's in name we need to taste it so come on  have a look towards the recipe.

Ingridients:

• Fresh Grated Carrots-1 1/2 cup
• Sugar-1/2 cup
• Water -2 cups
• Cashew,Pista,Almonds-few
• Cardamon Powder/Elachi Powder- little

Method:

• Take a Vessel ,add water with sugar and make a syrup to a string consistency as u do for making Gulab Jamoon..
• Just cook lightly grated carrots in the water and remove it.
• Add the grated carrots and nuts in to the boiling sugar syrup.
• Mix well ;Serve it  chilled .
• Delicious.......Yummy Sweet ready !!

Carrot Halwa

Ingredients:

• Grated Carrots-1cup
• Milk-1/2 cup
• Sugar-3/4 cup
• Ghee-1/4cup
• Elachi Powder-1/2tsp
• Raisins,Cashew nuts -Few

Method:

• Heat pan ,add ghee.
• Roast the nuts & raisins and keep it aside.
• In the same pan ,add the grated carrot and fry well till the raw smell is gone.
• Add milk and cook.
• Once the carrot is cooked well and becomes soft,Now add the sugar,elachi powder and mix well.
• The sugar melts and starts thicken.
• Turn off the gas and garnish with the fried nuts.
• Yummy & tasty Carrot Halwa is ready!!!
• Serve it and enjoy!!

Note:

• You can also prepare this sweet with the combination of bottle gourd.
• Beet root halwa is also preapred in the same way by adding less sugar.

Pelala Pindi ~ Popcorn Powder

Happy Tholi Ekadashi Wishes to all my readers ,blog friends and Family members.

On this Festival day,I remember from my child-hood days ,as usually going to Lord Venkateswara Swamy temple in Vijayawada at Kothagullu.Temple will be full of rush with the devotees and Special poojas.From this Festival only all the Other festival begins like Sravanamasam Varalakshmi Vratam,Vinayaka chavithi,Dasara,Diwali.Only on this  festival day only this special Popcorn Powder is prepared and offered to the Lord.Then taken as a Prasadam.

So friends ,this sweet item is very easy and simple.So here goes the process .

Ingredients:

• Popcorn -2cups(unflavoured)
• Cardamom pods-2 no's powdered
• Jaggery-1.5tbsp or sugar

Method:

• Pop the popcorn in  a Microwave and let it cool down.
• Grind the popcorn in to a smooth powder by using a blender or mixy jar.
• Add the Sugar and elachi powder and mix well.
• If you are using the Jaggery grind it along with the Popcorn.
• Sweet Popcorn Powder is ready!!

Coconut Burfi ~ Kobbari Louse

This is a very simple and easy sweet item and I used to like to eat often when I was Kid.I enjoyed well when my Mom prepares it for me and used to pack it in my snack box.As soon as I start kept it in my mouth this delicacy melts soon.Those days are memorable and Sweet !!

This can be prepared for any occasion,Festival time too as a Naivedyam/Prasadam with the Fresh coconut which is not offered to deity ,the broken coconut pieces.

So friends,I tried this recipe from my Mother and well enjoyed by my kid and sharing with you all this Simple recipe.

Ingredients:

• Fresh grated coconut-2cups
• Sugar- 1 1/2 cups or adjust 2cups of your choice
• Water-1/2 glass
• Cardamom pods- 2(seeds are finely powdered)
• A tray or plate greased with ghee

Method:

• Take a big vessel ,add water and sugar.
• Keep the heat on medium flame ,let the sugar to melt completely to form a sugar syrup.
• Cook it until the sugar syrup reaches softball like consistency.
• Check the right consistency by taking a cold water in  a cup and add a drop of sugar syrup.It should holds its shape i.e;soft ball does not dissolve into water.
• Add the grated coconut and Elachi powder to the sugar syrup.
• Keeping the heat on medium flame ,stir frequently to prevent the mixture from sticking to the pan.
• The mixture will be reduced to half within 10 or 15 minutes.
• In this stage the mixture becomes very thick and comes away easily from the sides of pan or vessel.
• This indicates to turn off the gas.
• Immediately  pour this mixture in to the greased tray or plate.
• Let it evenly spread with  a spatula and cut in to squares.
• Let it cool.
• Remove the pieces and store it in an air tight container and stays fresh up to 2weeks.
• Serve it and enjoy.

Moreover,I took an oppurtunity in participating the ARS Event- D For Desserts hosting by Suvidha and  sending this recipe for the Event.

Note:

• You can make balls with this mixture too.
• Be ready with the greased tray as soon as you turn off the gas otherwise ,the mixture will be like coconut flakes.

Sweet Chanadal Balls

Hi Friends,this is an sweet item prepared with Chanadal,Jaggery & Coconut with some Ghee and adding Elachi Powder for the flavour.This is used as a filling for the Bobbattu & Poornam for the Festival Occassions,Function feasts and also for the Prasadam.Even kids also like this Sweet item as a variety.

Here goes the recipe.

Ingredients:

• Chanadal-1cup
• Fresh coconut powder-1/2 cup
• Jaggery-1 to 1 1/2 cups powdered
• Elachi-2no powdered
• Ghee-1tbsp
• Water-1/2 cup

Procedure:

• Clean the Chanadal & pressure cook it for 2 whistles with just enough water.
• If the Cooked chanadal has little water,drain the water and spread that dal on a dry paper or towel.
• In a bowl,add the dry chanadal mash it to form a smooth paste .
• Add Jaggery,Coconut & Elachi Powder and mix it to form tight.
• Add Ghee and make balls with the Chanadal Mixture.
• Serve them in  a plate & enjoy!!

Minapa Sunnundalu ~ Urad dal Laddoo

Minapa Sunundalu is a very famous classic traditional sweet of Andhra.This is an quick and simple sweet item prepared and can also be offered as a "Naivedyam/Prasadam" to the God.

Hope all the Ladies from Andhra may compulsory be known it as this sweet item plays an important role at the time of "BabyShower "(Seemantham) Function.It is prepared for the Pregnant Ladies by their Mother ,Mother-In-Laws or elders as it has a lot of health benefits and  "It is good for backbone" during pregnancy .This sweet preparation is very easy with three ingredients i.e;Urad dal,ghee & Sugar.The ingredients shows the health benefits in this way as the Urad dal gives protein,Ghee has the fat content is good for the growth of the fetus and the growing kids.By knowing these health benifits automatically a pregnant lady shows interest towards this recipe.Not only for the Pregnant Women ,often giving to kids is also good and healthy.

This is one of my favourite sweet from my childhood which is often prepared by my mom & Grandmother.They both prepares this sweet very well.

My mom made this delicacy for me on  my   Baby Shower . My Mom made a habbit  to eat daily one or two regularly for my whole pregnancy .As I like this sweet item very much and knowing the health benefits ,used to enjoy it.

In the U.S,I tried many times eating at Indian Sweet shops but I was not satisfied with the taste.Today I tempted to eat this sweet again soon collected the way of preparation from my Mom and tried it.It came superb and felt happy for the good taste.So friends,here goes the recipe.

Try it and offer this sweet to your friends those who are pregnant really they feel very happy by seeing and finishes soon.

Ingredients:

• Minapappu/Urad dal/Black gram-2cups (without husk)
• Sugar Powder-1 1/4 cup
• Ghee-3/4th cup
• Raw rice-2tbsp (optional)

Method:

• In a heavy bottomed pan roast the Urad dal on medium low heat stirring it continuously.
• The dal will slowly turn in to red color and releases nice aroma.
• Remove from the flame and transfer this dal in to a bowl and let it cool.
• Now add the raw rice and roast it;let it cool.
• Take a mixy jar,add these roasted dal & rice .
• Grind it to form a fine powder.
• The powder texture should be like sand.
• Melt the Ghee.
• Take a bowl,add the grinded powder,sugar and mix well.
• Now add the ghee slowly to the powder and make a fine balls from these mixture.
• Transfer the prepared Laddoos in to a container and store it.
• Serve it and enjoy !!!

Note:

• You can store the Powdered mixture of rice & dal in an air-tight container for 1to 2 months.Mix ghee and make balls whenever required.
• A combination of Jaggery and Sugar or only with the Jaggery also be made.
• Seive the Powder after grinding to avoid the garnules.
• Adding of raw rice do not stick while eating.

Paakam Chalimidi

 Paakam Chalimidi is mainly prepared in India mainly for some occasions like Mariage, Baby Shower Functions and it is a traditional sweet item also to some families as they cook it before day and says to sleep in the home for the Night and given to the daughters in the form of small balls after the Marriage while sending to their Mother-in -Law's home and also followed to continue this way when the daughter is blessed with a Baby and returning to their home with a baby .

For the sankranti Festival,this is prepared and fried in the oil to make Ariselu.

Ingredients:

• Rice -1cup
• Grated Jaggery/Sugar-1cup
• Coconut pieces/Grated coconut-1cup
• Poppy Seeds-4tbsp
• Ghee -4tbsp
• Elachipowder-1tbsp

Method:

• Soak the rice in water for 2hrs.Drain all the water and grind finely.
• Sieve to get very fine rice flour.
• Fry the poppy seeds without ghee until turns to light brown with nice aroma.
• Fry coconut pieces with a little ghee until they turn to light brown color.
• Now take a vessel ,add sugar/Jaggery ,add little water to cover the jaggery/sugar and make a thick syrup.
• To test this syrup,take a little syrup and drop in water ,it should form like a ball.
• If you make ball out of taht from water ,this is called thick syrup (Mudarapaakam)
• Off the stove and add the wet rice flour little by little while mixing thoroughly to avoid lumps.Then add the remained ghee,coconut pieces,fried poppy seeds and the Elachi powder.

• Mix thoroughly and cover with lid.

• When it will be cool down,make ballsand store ina dry container .

Note:

• You can store for 1 month.
• If you press and deep fry them either in Oil/Ghee makes you ariselu.

Mixed Nut Brittle

This is  one kind of a  perfect crisp nutty brittle for a crunchy munchy sweet treat ,attracted by kids.Any one cant miss eating of this brittle in their child-hood.Beauty of the sweet lies in the uneven peaks and lows made by haphazardly placed nuts.You can also make this sweet by using Jaggery syrup with the desired Nuts.

Ingredients:

• Sugar-250 gms
• Water-2
• Oil-1tbsp
• Poppy seeds-2tbsp
• Green Elachi-2 to 4 no Powdered
• Sliced dry fruits- a small cup (Almonds,Cashews, Unsalted Pistachio,Dried Coconut and Dried Dates)

Method:

• Slice all the dry fruits and mix them well and keep aside.
• Rinse the poppy seeds with hot water for couple of times to remove the soluble dirt and strain it with the tea strainer.
• Drain it on kitchen towel to get rid off excess moisture.
• Now take a steel plate on its back or the kitchen platform surface.Grease it well with oil.
• Now in a thick bottom pan or in an Iron wok,mix sugar,water/Oil,Elachi powder and mix well.Keep the flame in medium.
• Keep stirring the mixture,make sure not to form nasty lumps of sugar are present.Break them if any found with the spatula.
• As soon as the sugar melts,add the strained poppy seeds.
• Now depending on how chewy or how  crispy /hard you want your brittle to be.Switch off the flame,when the color of the sugar syrup changes to preferred color.
• Immediately put all the above sliced nuts and mix well.(You have to do this quickly otherwise there wont be even distribution of nuts)
• Spread the mixture on a greased surface .Using the back of plate helps to tap the plate and to adjust to get rid of any tiny bubbles in the mixture.
• Tilt the plate to spread the mixture without touching with the hand or surface.
• Let it be cooled down and break in to pieces when it is not completely hard.
• Store it in an air-tight container and it can last as long as few weeks to couple of months.

Note:

• Do not overcook the sugar syrup,it makes bright color and taste the syrup bitter.
• By touching the surface of the mixture to spread make it lose its glaze or shine.
• Use some pestle like tool,gently break the brittle in to large pieces ,once it is perfectly hard.

Bobbattu

This sweet is especially prepared in South India for the "Ugadi " Festival.But the stuffing may be varies either filled with coconut or by omitting it.It really tastes good.

Not only prepared at the festive time,it also served for any occasion like Function time feasts.It has one more speciality in South India , it is distributed as a one item for the Kids First Birthday Party in the Packets as saying "Borla Paditey Bobbattu" ,Making kids to place on this sweet and allow them to move by themself rotating.

Ingredients:

• Chana dal-1cup
• Maida/All purpose flour-1cup
• Jaggery-1 to 1 1/2 cups powdered
• Ghee-1/4 cup
• Water-1/2cup
• Grated coconut-1/2 cup
• Elachi pods-2 no powdered
• Poppy seeds-1tbsp

Method:

• Take a bowl and mix all purpose flour with little water and ghee.(1 or 2 tbsps)
• Prepare a soft pilable dough.Let the dough kept leaved untouched for one hour by covering it.
• Pressure cook chanadal for 2 whistles with just enough water.
• If the cooked chanadal has little water,drain the water and spread that dal on a dry towel or paper.
• In a bowl ,add the boiled chanadal and mash it or prepare a paste by adding in a blender
• Add Jaggery,Elachi powder ,grated coconut,and mix well to make it tight.
• Make balls with the Chana dal mixture.
• Take a small ball from the Poori dough and spread it on palm.Keep the chana dal mix ball in it and rap it like a stuffed ball.
• Place it over a Aluminium foil or Plantain leaf ,dip finbgers in ghee /Oil andspread it like a chapathi with hand.
• Fry or cook it on medium-low heat ,applying liberal amounts of ghee,till golden on both sides.
• Sprinkle some poppy seeds on each side ,keep on the griddle for few more minutes and remove.
• Naivedyam is ready.

Serve them along with Ghee, Pulihora and some Bajjis.Festive Feast is ready!!

Note:

• In case if the chanadal is more soggy ,cook it on stove top on medium-low heat for about 5 to 10 minutes.
• You can mix the poppy seeds in the chana dal mixture also.

Happy Sankranthi ~ Chakkara Pongal



May Pongal fill your life with sweetness!

May the sun radiate peace, prosperity and happiness in your life on PONGAL and always! Like a bright and beautiful Kolam may your days be sprinkled with joy and happiness!

 May the Pongal bring in new hopes and good harvest for you!Wishing you a Happy Pongal!

I wish you all my Friends ,Blog readers &Visitors and everone  a Very Happy Pongal.

The best of South Indian dishes are relished during the harvest festival of Pongal making the occasion a gourmet's delight.So I want to let you Know about the preparation of "Chakkara Pongal".Try this popular recipe with love and share the dish with family and friends and have a blast this Pongal!!

Ingredients

•  Long Grain Rice -1 cup
• Moong Dhal -1/8 cup 
•  Milk -1 cup 
•  Melted Butter (Ghee)- 1/2 to 1 cup
• Powdered Jaggery (Gur) or Brown Sugar- 1 3/4 cup 
•  Cardamom Powder 1/2 tsp 
•  Raisins 10 no
• Dry coconut pieces-few
•  Cashew Nuts (whole) 6 to 8 no

Method

• Cook rice and moong dal with milk and water until well done. 
•  Fry cashews,coconut pieces and raisins in ghee until golden brown and keep aside.
• Take water and add gur (or brown sugar) and boil it until it dissolves and becomes thick. 
•  Add cooked rice and dal to gur and keep stirring on low heat until well mixed.
• Add remaining ghee in spoonfuls and continue stirring.
• Add powdered cardamom and mix well.
• Decorate with fried raisins and cashews.
• Offer to the God & Serve to your Frends & family with a Smile and Enjoy!!!

Note:

• You may also cook the rice and Moong dal with Water instead of Milk.
• You can also Dry roast Moong dal and Cook.

Sweet Pongal

Ingredients

•  Raw Rice-1cup
•  Green Gram Dal-1/2cup
•  Milk-1cup
•  Jaggery (powdered)-3cups
• Ghee-4tbsp
•  Cashewnuts-2tbsp
•  Raisins-2tbsp
•  Cardamoms (powdered)-5no
•  Cloves (powdered)-2no
•  Nutmeg (grated or powdered)-1 small piece
•  A pinch of Saffron
•  Water-2 1/2 cups

Method

1. Roast dry the green gram dal for a couple of minutes.

2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave or on the gas and set aside.

3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.

4. Strain the jaggery to remove the dirt.

5. Put the syrup once more on the heat and stir till it becomes slightly sticky.

6. Add the cooked rice and dhal.

7. Heat the 4 tbsp ghee.

8. Fry the cashewnuts and raisins and add to the pongal.

9. Add the powdered cardamoms, cloves nutmeg and saffron.

10. Mix well and serve hot.

Happy Sankranthi ~ Ariselu

Sankranthi Subhakaankshalu

Happy Pongal Wishes.

Ariselu is one of the traditional sweet of Andhra Pradesh,which is originated from South a part of Andhra.Usually this sweet is made for Marriages and Festivals.At the time of Kaartikamasam also for the Kedareshwara swamy Vratam,offered this item for Naivedyam and sure this dish is made during "Makara Sankranthi" Festival as it is the right time for the new harvest to the farmers.Every women in the house seems being busy to cook this sweet with the help of servants or by their neighbours.The traditional way of making this delicious sweet takes for 2days.One day for soaking the rice in water for overnight and the second day for blending the powder and preparing the syrup for the dough to make Ariselu.

Son-in-Laws arrive to In-Laws home for this Big festival and they are tasted with this special item and Festival gifts.In India,some people distribute this sweet for the Kid's First Birthday time as a variety describing that "Adugulaki Ariselu" (as the infant started foot steps) and allow the kid to walk on this sweet item as a tradition too.I came to know this at the time of my kid Neelesh 1st Birthday. Also prepared at the time of Marriage Function & Baby shower time. 

One important thing is Old rice for rice flour will give a good result than the New rice ,it becomes hard.Regarding this delicious sweet ,I recollected some beautiful Child-hood memories as kid.I used to go to my grandparents home for each and every festival along with my Mother and there would be a big family gatherings.I remember whenever the ariselu are made,my grandma used to soak the rice for whole night and she wake up early in the morning to blend the rice.Now a days ,powders are easily prepared by using the Mixy jars and blenders.Those days ,people use their own energy and prepare the powder in the Stone Pestle.Really it was very hard ,as I experinced it by put my hand to the pestle for only 2times along with my grandma and use to go for play.Once after cooking these ariselu another work was to press them with an special instrument to drain all the excess oil/ghee from it. Frying them in the Ghee known as a "Nethi Ariselu"We all the kids ,use to play and enjoy all the festival items made by my Grandma.Me,while returning back to home ,I used to pack more ariselu than other kids.I like this sweet Very much especially made by my Lovely Grand Mother.She also says that the "Beauty of the dough can be stored and used whenever we want" also known as "Chalimidi".

Those who have no time ,can choose an option from purchasing from the Sweet shop and enjoy the Festival Sweet.So, friends with a tough work for this Sankranthi I prepared these Ariselu following the Instructions given by my Mother.I felt little harder making the sweet alone but was Yummy.Here goes the recipe
.

 Ingredients:

• Rice- 2cups
• Jaggery(grated)/Sugar- 2cups
• Coconut grated-1/2 cup or 1cup cubed and shallow fried coconut pieces  (optional)
• Water-3 cups approximately
• Ghee-2tbsp
• Sesame seeds or Poppy seeds-2tbsp
• Oil /Ghee for deep frying
• Also keep excess flour
• Plantain leaf/Ziploc bag/parchment cooking paper -to press the balls

Preparation:

• Wash and soak the rice in water over night for 7-8 hrs.
• Drain the rice and dry the rice on a cotton cloth,so that the cloth will absorb any remaining water.
• Make a fine powder out of this rice,sieve the rice powder and if desire grind once again and make a very  fine powder.And take this flour in to a bowl and cover with a lid and set it aside.
• This powder should be little wet and don't leave it dry.
• Now make a Jaggery/Sugar syrup in a vessel by adding water just to cover the jaggery under a flame and start boiling.When the syrup is made remove from the heat and strain to remove if any dirt in the Jaggery.
• Bring back to heat and boil it in to a low flame till it becomes like a thick syrup.
• To check the syrup consistency,take a half cup water and leave a drop of syrup and check that should become like a lump.
• Then add rice flour,Coconut and Sesame or Poppy seeds and stir well to avoid lumps.
  

  
• The texture should come somewhat like a soft Chapati dough.
• If you think the mixture is semi-solid,add some rice flour.
• Remove from the heat and add little ghee to make a softy dough.
  

  
• Cover with a lid and cool it for few seconds ,it means the dough should be able to touch with your hands to make balls.
  

  
• Apply Oil/ghee to your hand and surface of the Plantainleaf or polythene sheet and put one dough on it and press to form a circle.(It should be thicker)
  

  
• Heat oil/ghee in a pan and meanwhile prepare the circle shapes from the remaining dough.
• Drop them in to oil and fry under a lowflame till light brown and Fry one at a time.
  

  
• After the discs turn golden color,remove the discs,and press hardly between two laddles to squeeze extra oil/ghee.(Normally ariselu absorbs oil/ghee when fried)
  

  
• Spread them in abig plate to cool.After they become cool store them in an air-tight container.
  

  
• Serve this special delicious yummy Ariselu for the guests and friends in a plate and Enjoy!!!

Tip:

• You can store and use the dough whenever you want and If it becomes too hard ,just add about 2tsp of water along with the 2tsp of sugar and boil.
• You can add sesame or poppy seeds along with the flour or sprinkle it after making the circles from the balls.
• Don't make  the circles thin,it will be crispy.Make thicker to taste soft and crunchy.

Rose Cookies

 This Rose Cookie  is also known as Gulaabi poolu/ Roja Poolu and is very famous in Vijayawada  and Hyderabad places in India.I ate these Rose cookies a lot during the Christmas Festival Season distributed from my Classmates and from My Favourite Miss Sumithra  Vinodhini .People often used to prepare for the Christmas Festival and for any other occasions.Even marks as a very special snack item for the Pot lucks. Kids can easily attract to these special cookies which are not available in the bakery and sweet shops .

Rose cookies are made easily when the "Rose Cookie " instrument or mould is available .We can make this Sweet Cookie to a Spicy Rose by adding the Chillipowder.In this recipe,the ratio of flours are same to sweet and hot but the adding of water or coconut milk & egg or baking powder is of our own choice.For the Last year Christmas 2008,in the Torrance,one of my Friend Anitha shared this cookies and her recipe .Soon,I remembered my past days eaten from my friends.From her  ,I am able to know this delicious cookie and helped me to make easier.I thanks to Anitha for sharing her recipe and here goes the description.

Ingredients:

• Maida-2 cups
• Wheatflour-1 cup
• Sugar-1 1/2 cups
• Water/Coconut milk-1 cup or you can use fresh coconut
• Elachi Powder-a pinch
• Eggs / Baking Powder- 1 / a pinch
• A pinch of salt to conter act the sugar
• Oil for deep frying

Apparatus : Rose cookie Instrument

Rose Cookie Instrument

Preparation

• Scrape the coconut & extract the milk, beat the eggs well and keep it aside. 
• Take the Maida & Wheat flour, sieve it place in a bowl add the eggs, sugar, salt & keep mixing using the coconut milk little at a time to make a fine smooth batter like for Dosas' - keep aside for atleast 30 minutes.
•  Take a wok /Kadai/ pan, pour the oil kept for deep frying place on heat, now place the mould into the oil & keep it immersed when the oil is very hot.
• Remove mould from the oil & lightly dip half way only into the batter  & put it back into the hot oil pan.
• Wait for a second & start shaking the mould, the Cookie will leave the Mould -fry the cookie on both sides till golden brown .
• Remove & drain then let it cool, Continue making the cookies with the remaining batter.
•  Place the Cookies in an air-tight container and enjoy !!

 

Note:

• You can also keep two cooking pans of oil on the gas and makes easier to dip the mould in one pan and the other pan to fry the cookies.
• Cookies are made only with the Maida flour also and adjust the rice flour instead of wheat flour if you feel sticky to release from mould.
• Use fork or pointed long Needle instrument to release the cookie from the mould to turn.
• Be careful while shaking the mould in the oil to avoid overflow of oil.

Semiya Carrot Payasam ~ Vermicelli Carrot pudding

Hi Friends,I prepared  two food items as for today's Festival  ("Mukoti Ekadashi" & "Gita Jayanthi") Naivedyam .One is the "Navel Orange Rice "& the Other is the Semiya Carrot Payasam.I want to share the pudding First .This Pudding attracts kids very much by adding carrot and the color attracts them to have it soon and makes it very healthy.So here goes my Pooja snap &recipe to share with you all and have a Treat!!

Ingredients:

• Vermicelli /Semiya-1/2 cup (Choose plain or Roasted of your choice)
• Carrot-1 no grated
• Milk-1 cup
• Sugar-1/3 cup or more for sweetness
• Boiled Water-1/2 cup (optional)
• Ghee-3tbsp
• Cashews-5
• Almonds-5
• Raisins-5
• Elachi Powder-1/2tsp

Method:

• Boil the milk & keep it aside.
• Heat a pan with 1 tbsp and roast all the nuts and raisins individually.
• In the same pan add another 1tbsp of ghee and roast the Vermicelli,untill it turns in golden and keep it aside.
• Add the remaining 1tbsp of ghee and roast it well.
• Now add the hot water and let it cook untill the vermicelli turns soft.(Optional)
• Add the boiled milk and sugar and stir well to combine all the ingredients.Cook untill the Vermicelli gets swollen.
• Finally add all the Fried Nuts & raisins,and sprinkle with Elachi Powder.
• Yummy.......Yummy....... Vermicelli Carrot Payasam is ready!!!Enjoy it either by chilled or Hot.

Note:

• Reduce the Sugar ,if the carrots used are sweet.(Natural Color will obatain with the addition of Carrots instead of Food Color)
• Adding of boiled water ,makes easier to cook Vermicelli.
• You can also choose the boiled carrots to a blender and blend them to a fine paste and use it.

Bread Laddu ~ Sweet Bread Balls

This Laddu preparation is very simple and everyone can enjoy its taste well by melting the balls in the mouth.Bread Balls can be served as a simple Evening sweet snack item.This can be prepared very soon ,If some one arrives home and also marks as a special Dessert for any Get together & Kitty Parties.So friends ,have a look to my recipe and try it to taste & enjoy.

Ingredients:

• Bread-10
• Sugar (Powdered)-100 gm
• Ghee-5tsp
• Almonds-5
• Cashews-5
• Raisins-5
• Elachi /Cardomom- 3 pods powdered
• Fresh Grated Coconut-2tbsp

Preparation:

•  Remove the brown part or the edges of the bread slices with a knife and put the bread in the mixy jar.
• Make it as Rava (Do not use water) & shift in to a bowl.
• Add powdered sugar,Elachi powder,grated coconut to this bread and mix well.
• In a frying pan,heat ghee, and fry all the cashews,almonds & raisins and add it to the bread.
• Using that ghee,make the bread into small balls.
• Yummy...Yummy Bread Laddu's are ready & Enjoy!!

Note:

• Coconut & Elachi are together can be make Powdered.

Aloo & Oats Halwa ~ Potato & Oats Halwa

This sweet Halwa can be made very easy and kids and every one almost can like as the combination of Potato with Oats makes tasty/ delicious.Oats are one of the excellent & Nutritious foods and the Oat is a very helpful diet food for weight loss and constant intake of Oat can reduce teh risk of obesity and helps to maintain healthy weight. Oat bran,Oat meal and teh whole oat products are the excellent sources of soluble/insoluble fibres,proteins,vitamins E,A,B,iron,Zinc,Calcium,Minerals etc and also it contains some essential amino acids which helps to facilitate optimum functioning of the body.It is a very good Nutritious food for all ages.

Ingredients:

• Boiled Poataoes - 2 no
• Oats Powder-1 cup
• Ghee -tsp
• Milk-1/4 cup
• Sugar-1cup
• Elachi Powder -1tsp
• Cashews - few

Method:

• Take a bowl and mash the boiled potatoes and keep it aside.
• Heat a pan with ghee and rost the Cashews & Keep it a side.
• Now in the same pan,shift the poattao mash and stir.
• Add the milk and mix well,Now add teh sugar and keep the gas in low flame.
• Stir well till all the added sugar melts and the mixture gets thicken & Closer.
• Now add the Oats & roasted Cashews to it and mix well.Let it be for 2mins  & add the Elachi powder.
• Take a plate ,apply the ghee and shift these mixture and allow to spread completely on the plate.Garnish with some more cashews on its top and cut it  in to desired pieces & You can take by serving in to a plate.

Coconut Maida balls

This sweet item can be prepared easily for any Festivals ,Occassions etc.It can also be offered as a "Naivedyam" to God .Sometimes,we can also taste this recipe for our friends or unexpected guests as a snack item too.So,friends this can be served as of your  own choice & here goes the recipe.

Ingredients:

For Stuffing

• Fresh grated coconut-2 cups
• Grated Jaggery-1 1/2 cup
• Elachi Powder-1tsp
• Ghee-1tsp
• Cashews & raisins-few

For the Batter

• Maida-1cup
• Rice powder/Rice flour-2tbsp
• Sodium bicarbonate-a pinch
• Salt-1/2tsp
• Oil for deep fry

Method:

1. Take a thick bottomed pan & heat it with 1tsp of ghee.Fry the grated coconut in a lowflame for 3-4 minutes.
2. Now add the grated Jaggery to this fried coconut ,let the jaggery  melt & cook until the mixture becomes thick.
3. Add Elachi powder & dry fruits ,Mix well and Let it cool.
4. Make a small lemon size balls and keep it aside.
5. Take a bowl,add maida,salt,rice powder and sodium bicarbonate,now make a smooth batter adding sufficient water.
6. Now heat oil in a pan ,dip coconut balls in the batter and drop in the oil with a spoon.
7. Fry until golden brown in a medium flame .Drain & Serve hot .
8. Yummy...Yummy Coconut Maida balls are ready to eat!! ......Enjoy..........

Note:

• You can store for 2 days.
• Coconut balls which are made for the stuffing can be stored for One week ,called as "Kobbari Undalu".

Share your Valuable comment about this recipe & Let to know others,If you have liked or tried with any other Variation.

Maramarala Vundalu ~ Puffed Rice balls

This is a very easy and simple Sweet item ,which can be like by everyone to eat & I like this very much.In India,this is very famous in all the Food shops.Puffed rice can get through all the time.We can have it for preparing many sweets & hot items.Puffed rice balls can be made simply for any reason or ocasion as it is  a light,healthy & Energy giving "Short Break" snack that does not fail children jump for joy.Today ,I am posting this Sweet puffed rice balls to all of you & try for your kids & also can remember our Childhood days memories back.

Ingredients:

• Puffed Rice-4 cups
• Jaggery-1/2 cup
• Green Cardamom powder / Elachi powder-a pinch
• Water-1/4 cup
• Ghee-2tsp
• Roasted gram-1tbsp(Optional)
• Coconut-1tbsp Chopped or sliced very thin (Optional)

Method:

• Grate or Pound the Jaggery in to small pieces
• Heat a deep vessel on a medium flame,add Jaggery,Elachi powder and water.
• When Jaggery turns to thick consistency much like honey & when you touch with your  fingers then the consistency is enough.
•   Remove from heat and add Puffed rice (Coconut & Roasted gram if Using) and mix so that the Jaggery evenly coates the grains.
• Stir Quickly and thoroughly to stick all the Maramaralu to the Jaggery syrup.
• While it is still warm,add ghee take handful of Puffedrice mixture and make laddoo out of it with both the hands .
• Repeat the same with the remaining mamra mixture..
• Yummy Maramarala Undalu is ready to eat.
• Store tight and they stay good for weeks.

Tip:

• You can also shape these mixture in to bars or pops of your choice and name it as Puffola bars or Puffola pops.What's in name ? It should gets in to Perfect taste while preparing!!!

Please Let to know others if U tried with any other Variation  or liked this recipe through your Valuable emails or Comments.