Boost Banana Milkshake

                         

Ingredients :

• 2 Bananas
• 1 glass Milk
• 4 sp Sugar
• 1 sp Boost

Preparation :

• Combine everything except boost and blend.
• Blend it completely until smooth.
• Pour into a tall glass and sprinkle boost on top.
• Yummy yummy boost banana milkshake is ready to enjoy.
• Serve boost banana milkshake cool or normal.

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Beetroot Halwa

                                   

Ingredients :

• 1 cup grated Beetroot
• 1 cup Sugar
• 2 cups Milk
• 4 tbsp Ghee
• 1 pinch Elaichi Powder
• few chopped Dry Fruits

Method :

• Heat 2tbsp ghee in a pan & add the grated beetroot and stir.
• Stir continuously until the raw smell goes.
• Add milk and cook it, once the beetroot becomes soft.
• Then add sugar,elaichi powder and mix well. 
• Add remaining ghee & stir well, cook for 7-8mins on medium flame. 
• Cook until the ghee separates, pour on a greased plate.
• Garnish with dry fruits and serve.

                                         

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Beans Moong Dal Poriyal / Beans Pesara Curry

                                           

Ingredients :

• 1/4 kg Beans
• 1 Onion chopped
• 2 Green Chillies chopped
• 2 sp grated Coconut / Pachi Kobbari
• 2 sp Moong Dal / Pesara Pappu
• 1 sp Red Chilli Powder
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry leaves
• 2 sp Oil

Preparation :

• Wash and cut beans into small pieces, soak moong dal for 5 mins.
• Cook beans on stove top for 10 mins, next add moong dal & cook.
• When done remove from fire and strain.
• Heat oil in a pan add popu ingredients and fry for 2 mins.
• Next add curry leaves, green chillies, onions, turmeric powder and stir.
• Fry it till the onions are soft then add cooked beans mixture & salt.
• Add grated coconut & stir well, fry for couple of mins with cover.
• Then remove the lid & stir 1 to 2 mins and turn off the heat.
• Now beans onion pesara pappu kura is ready to serve.
• Serve with hot white rice.  

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Seema Vankaya Tiyya Pappu / Bangalore Vankaya Dal

                                          

Ingredients :

• 1 cup Toor Dal
• 1 no Chow Chow
• 4 Green Chillies
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/4 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• 1 pinch Hing / Inguva
• Curry Leaves

Procedure :

• Wash and peel seem vankaya & cut into small pieces.
• Pressure cook dal, green chillies, chow chow pieces.
• Let the cooker cool remove the lid & mash it.
• Heat oil in a fry pan add popu ingredients and fry for 2mins.
• When they splutter add curry leaves, cooked dal mix & stir well.
• Add turmeric powder, salt and stir well.
• Let it cook for 5mins on low flame, then turn off heat.
• And transfer into a serving bowl, serve with white rice or roties. 

                                      

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Jonna / Jowar Flour Wheat Flour Chapathi

                                 

Ingredients :

• 1 cup Wheat Flour
• 1 cup Jowar Flour
• 2 sp Wheat Flour for dusting
• Salt to taste
• Water
• Ghee

Method :

• Combain wheat flour, jowar flour into a bowl, mix with enough salt & water.
• Mix well & prepare a dough & knead the dough for some time with lid.
• Divide the dough into small balls. Flattern one ball of the dough with your hand.
• Apply wheat flour & roll it into thin round with the help of a rolling pin.
• Heat a pan and place chapathi and cook it on both sides, pressing gently.
• When it cooked lightly, spread little ghee the first side only.
• Do the same with the remaining dough.
• Jonna godhuma pindi chapathis are ready to serve.
• Serve hot with dal or curry. 

                                   
                                       

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Bhogi Panduga Subhakankshalu

Have A Wonderful Bhogi

                                           Bhogi Pongali

                                  

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Sankranti Subhakankshalu

Wish You A Happy & Cheerful Makara Sankranthi

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Bellam Pongali / Jaggery Pongal

                                         

Ingredients :

• 1 cup Rice
• 11/4 cup Jaggery
• 1 pinch Elaichi Powder
• few Dry Fruits
• 2 sp Ghee

Preparation :

• Wash rice and  pressure cook with three cups of water.
• Let it cool for some time and remove the lid & mash the cooked rice.
• Now heat a cup of water & add grated jaggery in it & allow to boil.
• Once the jaggery dissolved in the water & then strain the jaggery water.
• Again boil the jaggery water and make a thick syrup.
• Now add cooked rice, elaichi to jaggery syrup and mix well.
• Add ghee and stir well continue to cook for couple of mins.
• Turn off the flame & transfer into a serving bowl  & add chopped dry fruits.
• Bellam pongali is ready for naivedyam.

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Cabbage Tomato Curry

                                           

Ingredients :

• 2 cups chopped Cabbage
• 1 Onion chopped
• 2 Tomatoes chopped
• 3 Green Chillies chopped
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1/2 sp Chana Dal
• 1 Red Chilli crocked
• Curry leaves
• 2 sp Oil

Preparation :

• Wash and cut cabbage into small pieces.
• Cook on stove top and drain & keep aside.
• Heat oil in a pan add popu ingredients & fry for 2mins.
• When they splutter add green chillies, curry leaves and stir.
• Add onions and fry for 2mins, next add tomatoes and stir.
• Cover and cook on low flame until the tomatoes are soft.
• Then add cooked cabbage, turmeric powder, salt and stir well.
• Cook for another 2mins without cover and turn off the flame.
• Turn off the flame & transfer into a serving bowl.
• Cabbage, tomato curry is ready to serve, serve with rice or roties.

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Kobbari Vadalu / Coconut Boorelu Sankranthi Special Recipe

                                           

Ingredients :

• 1 cup Rice
• 3/4 cup Grated Jaggery
• 1/4 cup Grated Coconut Powder
• 1 sp Elaichi Powder
• Oil for deep fry

Method :

• Soak rice for one over night, the next day wash & drain water completely.
• Grind it well and sieve to get very fine powder and keep aside.
• Add jaggery in a pan with small cup of water & boil it.
• The jaggery dissolves into water then filter the syrup.
• Add the syrup to a wide pan and keep the flame.
• Once the syrup comes 'undapakam', remove from the flame.
• Add rice flour, elaichi powder, coconut powder & stir well.
• Mix throughly without no lumps and keep aside with cover.
• Heat enough oil in a pan for deep fry.
• Now take small ball from the dough & place it on a greased plastic paper.
• Make small circle and make a hole in the middle.
• Now carefully drop in the oil and fry until golden brown in color.
• Remove from the pan and place it on a paper towel to drain excess oil. 
• Now kobbari vadalu are ready to eat, its very soft and tasty.

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Chakkara Ariselu Sankranti Special Recipe

                                         

Ingredients :

• 1 kg Rice
• 3/4 kg Sugar
• 1 sp Elaichi Powder
• 2 sp Ghee
• Oil for deep fry

Preparation :

• Soak rice for one over night, the next day wash & drain water completely.
• Grind it well and sieve to get very fine powder and keep aside.
• Add sugar in a pan with a cup of water & boil it.
• The sugar dissolves into water then filter the syrup.
• Add the syrup to a wide pan and keep the flame.
• Once the syrup comes 'undapakam', remove from the flame.
• Add rice flour, elaichi powder, ghee & stir well.
• Mix throughly without no lumps and keep aside with cover.
• When it cool take a small ball from the dough & press it on a plastic paper with little oil.
• And then fry it in oil on medium flame until its brown in colour.
• Take from the pan and press to remove excess oil.
• Once they are cool store them in an airtight container.
• Yummy yummy chakkara ariselu are ready to eat.
• You can store it almost for 20 days. 

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Palli Tomato Chutney For Tiffins

                       

Ingredients :

• 1/2 cup Pallilu / Peanuts
• 2 Tomatoes
• 3 Green Chillies
• 2 Red Chillies
• 1 sp Urad Dal
• 1/2 sp Mustard Seeds
• Salt to taste

For Popu :

• 1/4 sp Mustard Seeds
• 1 Red Chilli Crocked
• Curry Leaves
• 3 sp Oil

Preparation :

• Heat a pan add peanuts and fry with out oil and let it cool.
• When it cool, remove the skin & keep aside.
• Take 2sp oil in the same pan add mustard seeds, urad dal, red chillies & fry.
• When done add tomatoes, green chillies & fry until it turns soft & let it cool.
• Grind green, red chillies, urad dal, mustard seeds and salt.
• Add peanuts, tomatoes & grind with enough water & transfer into a bowl.
• Heat 1sp oil in pan add popu, when it done add it to ground chutney.
• Palli, tomato chutney is ready to serve. Serve with  tiffins.

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Ivy Gourd Fresh Coconut Curry / Dondakaya Pachi Kobbari Kura

                                         

Ingredients :

• 1/4 kg Tindora / Dondakayalu
• 2 sp Grated Coconut
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• Salt to taste

For Popu :

• !/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli Crocked
• Curry Leaves
• 2 sp Oil

Method :

• Wash and cut dondakayalu into thin and lengthwise pieces.
• Cook on stove top with enough salt & turmeric powder.
• When done remove from flame and drain.
• Heat oil in a pan add popu ingredients and fry.
• Next add curry leaves, cooked dondakaya mukkalu and stir.
• Then add coconut, red chilli powder and stir.
• Cover and cook on low flame, cook for couple of mins.
• Remove from heat and transfer into a serving bowl.
• Dondakaya pachi kobbari kura is ready to serve. 

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Chalimidi

                                             

Ingredients :

• 1 cup Rice
• 1 cup Grated Jaggery
• Fistful Coconut Pieces
• 1/4 sp Elaichi Powder
• 4 sp Ghee

Preparation :

• Soak rice for one over night, the next day wash & drain water completely.
• Grind it well and sieve to get very fine powder and keep aside.
• Fry the coconut pieces in little ghee until it turns light brown in color & keep aside.
• Add the grated jaggery in a pan with 1/2 cup of water & boil it.
• The jaggery dissolves into water then filter the syrup.
• Add the syrup to a wide pan and keep the flame.
• Once the syrup comes undapakam, remove from the flame.
• Add rice flour little by little then add elaichi, coconut pieces, ghee & stir well.
• Mixing throughly without no lumps and cover with a lid.
• Tasty tasty chalimidi is ready to eat.   

                                     




  

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