Wednesday, 7 May 2014
Bendekaayi/Ladies-finger/Okra stir fry
Ingredients for Bendekaayi/Ladies-finger/Okra stir fry :
500 g Bendekaayi/Ladies-finger/Okra (washed and choped)
3 tbsp olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
1 stem curry leaves
1tsp bengal gram dal/channa dal/senaga pappu
1/2 tsp Red chilly powder
1tsp Dhaniya powder/ Coriander powder
pinch turmeric pwd
Coriander to garnish
Salt to taste
To prepare Bendekaayi/Ladies-finger/Okra stir fry
1. Heat olive oil in kadai, add the mustard seeds. After the mustard splutters add the cumin seeds, dry red chillies, channa dal, once the dal turns red, add curry leaves and sauté for a minute.
2. Add the Bendekaayi/Ladies-finger/Okra and sauté till 80% cooked.
2. Add the Bendekaayi/Ladies-finger/Okra and sauté till 80% cooked.
3. Add salt, Coriander pwd, Red chilly pwd, turmeric pwd and sauté for 5min. Garnish with coriander leaves and remove from heat.
4. Serve hot with roti/chapati or with rice and rasam /sambar.
Tips / Notes:
· U can add ginger garlic paste for this stir fry it taste yummy
· U can add Onion before adding the Bendekaayi/Ladies-finger/Okra this will give light different taste and flavour
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Monday, 5 May 2014
Beerakaya / Heerekayi / Ridge Gourd thokku pachadi
Beerakaya/Heerekayi/Ridge gourd is a very good vegetable among all where each and every part of it is good for health and can be used in any form and in many dishes. And I don't want to waste even the skin of the ridge gourd as it is very good and tasty too. So this is the instant recipe with the Beerakaya / Heerekayi / Ridge gourd thokku (skin).
Ingredients for Beerakaya/Heerekayi/Ridge Gourd thokku pachadi :
Thokku of 2 Beerakaya
Beerakaya Pieces 1/4 cup
Beerakaya Pieces 1/4 cup
Tamarind - small (usirikaya size)
Oil - 3tsp
Oil - 3tsp
Jeera/cumin seeds - 1tsp
Hing - 2pinch (optional)
Chnna dal 1/2 tbsp
Urad dal 1/2 tbsp
Green chillis - 6
curry leaves - 2 stem
curry leaves - 2 stem
Garlic cloves - 5 to 6
Salt to taste
Salt to taste
To prepare Beerakaya/Heerekayi/Ridge Gourd thokku pachadi :
1. Heat oil in a pan add jeera, hing/cumin seeds, channa dal, urad dal, green chillis, garlic cloves and curry leaves fry for sometime.
2. Now add the Beerakaya and thokku, salt, tamarind and fry till the Beerakaya and thokku turns little brown switch off the stove and bring the mixture to room temperature.
3. Grind the mix by adding little water and serve it.
4. It will be good when taken along with hot rice and sesame oil or used as any chutney with tiffins like idly or dosa.
Tips / Notes:
· U can add groundnuts and coriander seeds to enhance the flavour.
· If required put tampering with oil, mustard seeds, curry leaves and red chillies.
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Dry fruit/Nut laddu with Dates and Fig fruits or Dink Laddu or Antinunde
A recipe which includes the goodness of all the nuts and natural sweetness of dates and figs. For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A small laddu includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dates which is rich in iron, potassium, calcium, natural revitalizer and doesn't include any sugar. Also a best way to treat your kids with a healthy something. This is also a Confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.
Ingredients for Dry fruit/Nut laddu with Dates and Fig fruits
Almonds 1 cup
Cashews 1 cup
Pistachios 1 cup
Walnuts 1 cup
Pistachios 1 cup
Walnuts 1 cup
Dry coconut 1 cup
Eadable gond / Dink / Antu 1/4 cup
Dates seedless 500gm
Dates seedless 500gm
Fig fruits 250gm
To prepare Dry fruit/Nut laddu with Dates and Fig fruits :
1. Grind the Dates and Fig fruits finely in mixture and keep it aside.
2. Chop all the nuts Roughly.(You can chop them with a knife or in a chopper. Nuts are hard....be careful.)
3. Dry roast the nuts and dry coconut one by one on a slow flame. They should be roasted but should not change the color.
3. Dry roast the nuts and dry coconut one by one on a slow flame. They should be roasted but should not change the color.
4. Microwave the Eadable gond / Dink / Antu for 1 to 2 min (it will puff) then make powder using mixi
5. Mix fried nuts, dry coconut, Eadable gond / Dink / Antu powder with Dates and Fig fruits paste and make the laddus.
5. Mix fried nuts, dry coconut, Eadable gond / Dink / Antu powder with Dates and Fig fruits paste and make the laddus.
Tips / Notes:
· You can also add pecans, raisins and any dry fruits of your choice.
· U can add honey or sugar and Ghee for an extra taste.
· You can also add the saffron strands.
· You can roll the laddus in dry coconut powder for different taste and the laddus will not stick on to your hands.
· You can increase dates or figs according to your taste.
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Sunday, 4 May 2014
Bendekaayi/Ladies-finger/Okra Huli
There are hundreds of ways for preparing Huli, but this is the way it is prepared in my home with Bendekaayi . You could use any seasonal vegetables like beans, carrots, radish, pumpkin, cabbage or even fresh greens either alone or in combination.
Ingredients for Bendekaayi/Ladies-finger/Okra Huli :
1 lb bhendi,(called Ladies-finger or Okhra) washed , cut into small rounds and smeared with salt
2-3 tsp cooking oil/ghee(clarified butter)
1 tsp mustard seeds
2-3 garlic cloves, crushed
2-3 garlic cloves, crushed
1 small onion, chopped finely
1/2 tsp turmeric
1-2 tsp chilli powder
A pinch of hing
1/2 tsp turmeric
1-2 tsp chilli powder
A pinch of hing
For masala :
2-3 tablespoons of coconut , roasted
2 tsp of sambhar powder
1 medium tomatoes
1/2 tsp methi, roasted
1 tsp jeera, roasted
1 medium onion, sliced and roasted
1 small ball of tamarind
2 tsp of sambhar powder
1 medium tomatoes
1/2 tsp methi, roasted
1 tsp jeera, roasted
1 medium onion, sliced and roasted
1 small ball of tamarind
To prepare Bendekaayi/Ladies-finger/Okra Huli :
1. Blend masala ingredients to a smooth paste and set aside.
2. Heat the oil in a pan and add the mustard seeds and
the crushed garlic. When the garlic turns brown, add the chopped onion and
fry till it turns translucent.
3. Now add the bhendi pieces. Fry till the bhendi is almost done.
4. Add the spices (red chilli and turmeric) and fry for a minute.
Now add the ground masala, salt to taste and bring to a boil.
5. Cook covered on a low flame for about 10 minutes.
Stir in the hing and take it from the heat.
6. Serve hot with rice or with Chapati/Roti.
2. Heat the oil in a pan and add the mustard seeds and
the crushed garlic. When the garlic turns brown, add the chopped onion and
fry till it turns translucent.
3. Now add the bhendi pieces. Fry till the bhendi is almost done.
4. Add the spices (red chilli and turmeric) and fry for a minute.
Now add the ground masala, salt to taste and bring to a boil.
5. Cook covered on a low flame for about 10 minutes.
Stir in the hing and take it from the heat.
6. Serve hot with rice or with Chapati/Roti.
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Simple Rooh Afza or Indian Rose Sharbat
Ingredients for Rooh Afza Sharbat :
1/2 cup normal water
2 cups cool Water
5 to 6 tbsp Rooh Afza / Rose Syrup
Ice cubes
To prepare this Rooh Afza Sharbat :
1. In a glass, add 1/2 cup of normal water and Rooh Afza and stir well.
2. Then add the cool water and stir well.
3. Serve it by adding ice cubes.
Tips / Notes:
· Rooh Afza will stay in the bottem even after mixing if u use cool water.
· First mix Rooh Afza with normal water then add to the cool water.
· Rooh Afza will stay in the bottem even after mixing if u use cool water.
· First mix Rooh Afza with normal water then add to the cool water.
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HYDERABADI CHIKEN DUM BIRYANI
Hyderabadi Dum Biryani is an Chicken pieces and Basmati rice / sonamasuri Rice that is cooked on some spices in dum over slow heat. There are many different types and versions of regional biryani recipes. And Hyderabadi Dum Biryani is one of the most popular of all. An amazingly flavorfull biryani recipe for all my friends....
Ingredients For Hyderabadi CHIKEN DUM Biryani :
Basmati rice / Sonamasuri Rice - 3cup
Bay leaf - 3 nos
Cardamom - 2 nos
Cinnamon sticks - 2 nos
Cloves - 3 nos
Star anise - 1 no
Coriander, chopped - 3/4 bunch
Mint, chopped - 3/4 bunch
Golden fried onions - 4 big onions
Green chillies - 3 nos
Oil - ½ cup
To masala powder :
Cardamom - 1 no
Cinnamon sticks - 2 nos
Cloves - 3 nos
Star anise - 2 leaves
To marinate :
Chicken - 500 gms
Shahi chiken biryani Masala - 1 1/2 tbps
Coriander powder - 2 tbsp
Red chilli powder - 1 1/2 tbsp
Turmeric pwd - 1 tsp
Ginger garlic paste - 1 tbsp
Lime juice - 2 tbsp
Salt - to taste
Shahi jeera - 1 tsp
Yogurt/Curd - 1 cup
Mint, chopped - 1/4 bunch
Coriander leaves - 1/4 bunch
Oil - 2tbsp
To prepare Hyderabadi CHIKEN DUM Biryani :
1. Take a bowl, add chicken pieces and add the Shahi chiken biryani Masala, chilli powder, coriander powder, ginger garlic paste, green chillies, turmeric, salt, curd, chopped mint leaves, coriander leaves, lime juice, oil and mix well. Refrigerate the chicken mixture overnight.
2. Take Cardamom - 1 no, Cinnamon sticks - 2 nos, Cloves - 3 nos, Star anise - 2 leaves and make powder.
3. Heat water in a vessel and let it come to a boil, add oil, salt, shahi jeera, bay leaf and Basmati rice / Sonamasuri Rice (soak the rice in water for 1/2 hour). Cook the rice till 70% done.
4. Mean wile in a kadayi put oil and cook the marinated chicken with masala powder and cook till 70% done.
5. In the biryani handi add layer of cooked chicken, Sprinkle fried onions, mint leaves, coriander leaves, and then layer with rice (drain off the water). On the top again Sprinkle fried onions, mint leaves, coriander leaves add dissolved saffron strands soaked in milk (optional), ghee (optional), and cover the handi with a lid and seal with a sticky dough.
6. Then place the biryani handi on medium flame and leave it to cook on dum for 10 min.
7. Open the seal of the lid. Never mix the biryani, first check the rice on the top and bottom and then serve.
Tips / Notes:
1. On stove place a non-stick Dosa pan with evenly spreded salt under the biryani handi to avoid bottom burn.
2. To actually relish a heavenly Hyderabad CHIKEN DUM Biryani, have it with Cucumber Raita and Hyderabadi Mirchi ka salan.
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Thursday, 1 May 2014
Pumpkin DAL / Gummadikaya Pappu / Kumbalakai Bele
Ingredients for Pumpkin DAL:
Chopped Pumpkin : 1 to 1.5 cufor ps
Toor Dal: 1/2 cup
Tomato: 1
Turmeric Powder : 1/4 tsp
Chopped Pumpkin : 1 to 1.5 cufor ps
Toor Dal: 1/2 cup
Tomato: 1
Turmeric Powder : 1/4 tsp
Tamarind : Gooseberry size ball
Oil : 2 tbsp
Oil : 2 tbsp
Mustard Seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Dried Red Chillies : 2
Hing : 1/8 tsp
Curry Leaves : 1 string
Dried Red Chillies : 2
Hing : 1/8 tsp
Curry Leaves : 1 string
Red Chilli Powder: 1/2 tsp or as per taste
Coriander/dhaniya powder 1/2 tsp (optional)
Salt to tasteTo prepare Pumpkin DAL:
1. Soak the tamarind in water for 10 minutes, then squeeze the extract out of it and set aside.
2. Wash, peel and chop the pumpkin into cubes. In a pressure cooker put the rinsed toor dal, chopped pumpkin, chopped tomatoes, turmeric powder and 1.5 to 2 cups of water and cook till 3 whistles.
3. Turn off the flame and wait until the pressure go off.
4. Heat oil in a vessel. Add the mustard seeds, cumin seeds and let them splutter. Then add the broken red chillies, hing and curry leaves to it and fry for a while.
6. Add the tamarind extract and cook for a minute. Now add the dal mixture, salt, red chilli powder and Coriander/dhaniya powder to it and cook for 5 minutes.
7. Switch off the flame and serve hot with steamed rice or chapati or roti.
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Tuesday, 29 April 2014
Instant Mango Pickle .... Kitchen Basics
When mango is in season, this ‘Instant mango pickle’ will appear more in our kitchen. My hubby likes fresh mango pickle, so as soon as mango season start i prepare this pickle specially for him.
Ingredients for Instant Mango Pickle :
Raw Mango - 1no
Red chilli powder - 1tsp
Salt as per required
To temper
Sesame oil - 1tbsp
Mustard - 1/4tsp
Red chilli(optional) -2
Asafoetida - 2pinch
To prepare Instant Mango Pickle :
1. Chop the cleaned mango in small and place in a mixing bowl add red chilli powder, salt and mix well.
2. In a pan/ kadai, heat oil and temper with the items given under ‘To temper’ in order . Switch off the stove and add to the mango pickle mixture.
Tips / Notes:
· I din’t add tempering, but its nice to add to the pickle.
· Adding asafoetida both while tempering and mixing give nice flavor.
· Adjust the spice and salt according to the tanginess of the mango.
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Sunday, 27 April 2014
Simple Omlet / Instant Omlet
This is one of my daughter 's favorite food and it is so easy to make too. Before going to school she confirms to make me omlet for dinner.
Ingredients to make 3 simple omlet :
3 Eggs
3 pinch Red chilli powder
3 pinch Salt
3tbsp oil
To prepare each Omlet :
1. Break a egg in the glass. Add a pinch of salt and Red chilli powder and gently whisk them with a fork. Just enough to merge the whites and yolks together. Don't over do this whisking.
2. Add a tablespoons of olive oil to the frying pan then pour the egg mixture. Cook till the egg is done and turn the omlet to the other side. Then cook it for 30 seconds and serve hot with ketchup or mayonnaise or even serve it as a side dish for lunch/dinner.. kids will love it.
3. Repeat the same steps for remaining two omlets.
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Friday, 25 April 2014
Broad Beans/ Chikkudukaya / chapparada avare kayi-stir-fry
Quick to make and good to eat with roti/chapati or Rice and sambar.
This is a tasty vegetable dish and it is full of good nutrients too
Ingredients for Broad Beans-stir-fry:
500g Broad Beans/ Chikkudukaya / chapparada avare kayi (washed and choped)
3 tbsp olive oil
1/2tsp mustard seeds
1/2tsp cumin seeds
2 dry red chillis
1 stem curry leaves
1tsp ginger garlic paste
1tsp bengal gram dal/channa dal/senaga pappu
2- tomatoes finely chopped
1/2tsp Red chilly powder
1tsp Dhaniya powder/ Coriander powder
pinch turmeric pwd
Coriander to garnish
salt to taste
To prepare Broad Beans-stir-fry:
1. Heat olive oil in kadai, add the mustard seeds. After the mustard splutters add the cumin seeds, dry red chillies, channa dal, once the dal turns red, add ginger garlic paste, curry leaves and sauté for a minute.
2. Add the Broad Beans and sauté till 80% cooked then add tomatoes and sauté for 2 to 3 minute.
2. Add the Broad Beans and sauté till 80% cooked then add tomatoes and sauté for 2 to 3 minute.
3. Add salt, Coriander pwd, Red chilly pwd, turmeric pwd and sauté for 2 to 3 minute. Garnish with coriander leaves and remove from heat.
4. Serve hot with roti/chapati or Rice and sambar.
Tips / Notes:
· U can omit ginger garlic paste even then stir fry taste yummy
· U can add Onion before adding the Broad Beans this will give light different taste and flavor too
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Tuesday, 22 April 2014
Simple Chicken Pakoda
A deliciously and satisfying Indian starter, which is perfect when served with a variety of sauces. These chicken pakodas are quick and easy to make and taste fantastic.
Ingredients for Chiken Pakoda :
1/2kg skinless chicken (cut into small pieces)
1 Egg
1tsp Pepper flakes
1tsp Corn powder
Salt as per taste
oil for deep-fry
To prepare Chiken Pakoda :
1. Mix all the ingredients except oil and keep it aside for 15/30min
2. Deep fry the chicken in the hot oil till golden brown or till chicken gets tender.
3. Simple chicken pakoda is ready. Serve hot as a starter or as a side dish or simply with Chai.
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Mango Dal Andhra Recipe
Since I stayed in Andhra for more than 10 years, my day-to-day recipes closely resembles the Andhra cuisine. We know that this mango dal is also an andhra dish. I wished to prepare it. Loved the combo of the tangy mango and toor dal which gives an unique taste for this dal.
Ingredients for Mango Dal :
Raw Mango - 1 no, 1 cup when chopped
Toor Dal - 1 cup
Green chilli - 6 no
Raw Mango - 1 no, 1 cup when chopped
Toor Dal - 1 cup
Green chilli - 6 no
For seasoning :
Olive oil - 3 tsp
Asafoetida - a big pinch
Mustard seeds - 1/2tsp
Cumin seeds - 1/2tsp
Dry red chillis 2no slit into two
Garlic - 3 nos, chopped
Curry leaves -1 strings
Curry leaves -1 strings
Turmeric powder - 1/4 tsp
Salt - to taste
Salt - to taste
To prepare Mango Dal:
1. Wash and soak Toor Dal for 30 minutes.
2. Pressure cook soaked Toor Dal, green chills and Mango together for 3-4 whistles or till the toor dal becomes soft. Wait till the steam from pressure cooker subsides.
3. open the lid and mash the dal well to this add turmeric and salt mix well.
2. Pressure cook soaked Toor Dal, green chills and Mango together for 3-4 whistles or till the toor dal becomes soft. Wait till the steam from pressure cooker subsides.
3. open the lid and mash the dal well to this add turmeric and salt mix well.
4. Meanwhile in another pan put olive oil, asafoetida, cumin seeds and mustard seeds, when mustard seeds starts spluttering, add red chilli, garlic and fry till garlic turns to golden color then add curry leaf, after 30sec Turn the flame off and pour this seasoning to the mashed dal.
Tips / Notes:
· Make sure to chop the mangoes into big chunks in case if you are pressure cooking it along with toor dal
· My toor dal normally gets cooked well in 6 whistles after soaking it for 30 minutes and hence I mixed both toor dal and mango together to make the job easier. If not, cook dal and mango separately and add it together to make this dal. Add seasoning after mixing both cooked mango and toor dal.
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Sunday, 20 April 2014
Easy Lemon Iced Tea
Iced lemon tea is easy and refreshing beverage to sip on a sunny afternoon.
Ingredients:
Water: 2 cups
Tea Powder: 2 tsp
Sugar: 4 tbsp or as required
Lemon : 2 tbsp
Ice Cubes
Water: 2 cups
Tea Powder: 2 tsp
Sugar: 4 tbsp or as required
Lemon : 2 tbsp
Ice Cubes
To prepare this Lemon Iced Tea :
1. In a sauce pan, bring water to boil.
2. Add the tea powder and sugar and let it boil for 3 minutes.
3. Remove from the heat and strain the water through the strainer into a bowl.4. Then add lemon juice to it and mix well.
5. Let it cool down and keep it in the fridge.
6. After remove from the fridge. Pour the tea into glasses and add a few ice cubes and serve.
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Rooh Afza Lemon Sharbat or Indian Rose Lemonade Recipe
Rooh Afza Lemon Sharbat is easy and refreshing beverage to sip on a sunny afternoon.
Ingredients:
3 cups cool Water
4 tbsp Rooh Afza / Rose Syrup
3 tbsp Lemon Juice
2 to 3 tbsp Sugar (optional)
Lemon Slices for garnish
To prepare this Rooh Afza Lemon Sharbat :
1. In a bowl, add 3 cups of cold water.
2. Add lemon juice, sugar and rose syrup.
3. Mix everything well.
4. Adjust the sugar as per your taste.
5. Add Lemon Slices and serve chilled.
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Saturday, 19 April 2014
Palak (Spinach)-stir-fry
Quick to make and good to eat is the perfect caption for Palak Ki Subzi! This is a tasty vegetable dish and it is full of good nutrients too
Ingredients:
2 big bunches fresh spinach leaves (choped and washed thoroughly)
1 tbsp olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
1tsp bengal gram dal/channa dal/senaga pappu
1tsp split black gram dal/urad dal/minappapu
1- onion finely chopped
2 green chillis, slit
pinch turmeric pwd
5-6 garlic flakes, 10-12 curry leaves
Dhaniya powder 1tsp
salt to taste
To prepare Palak-stir-fry:
1. Heat olive oil, add the mustard seeds and once they splutter, add the cumin seeds, channa dal and urad dal, once the dal turns red, add the garlic flakes, red chillis, green chillis and curry leaves and saute for half a minute.
2. Add the onions and saute till transparent, approx 4-5 mts.
2. Add the onions and saute till transparent, approx 4-5 mts.
3. Add the chopped spinach leaves once the spinach cooked for 80% add salt, dhaniya and cook for 2 more min. Turn off the stove.
Serve hot with rice or Chapati.
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Ragi Dosa
Ragi is rich in calcium, protein, iron and is also a good source of fiber.
Its also good for diabetic patients and also for the people suffering from high cholesterol.
Ingredients for Ragi Dosa :
Ragi Flour - 1 cup
Urad dal - 3/4 cup
Dosa Rice - 1 cup
Fenugreek/ Methi seeds - 1/4 tsp
Salt to taste
Few drops of Oil for greasing
Ragi Flour - 1 cup
Urad dal - 3/4 cup
Dosa Rice - 1 cup
Fenugreek/ Methi seeds - 1/4 tsp
Salt to taste
Few drops of Oil for greasing
To prepare Ragi Dosa :
1. Wash and Soak Urad dal, Fenugreek seeds and Dosa Rice separately for atleast 4 hours and make a smooth batter by grinding it in a blender.
2. Once done mix the ragi flour to the dosa batter till no lumps are formed.
3. Allow it to ferment for 6hrs or overnight.
3. Allow it to ferment for 6hrs or overnight.
4. Add salt and mix the batter thoroughly.
5. Heat the griddle and pour the dosa batter on and spread it. pour some oil put the lid on and let it cook for some time. then flip the dosa and cook in other side too without lid and serve this hot healthy dosa your favourite chutney.
Tips / Notes:
· Ragi Dosa tastes great when made very thin and served hot.
· You can also prepare this with left over dosa batter, by adding ragi flour to it and call it instant Ragi Dosa.
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Home made Coriander powder / Dhania Powder .... Kitchen Basics
Home made coriander powder / Spice powder have a longer shelf life and also remain fresh. there is no additive or preservative added and they really bring out the flavors & aroma in the food.
Ingredients for Coriander powder or Dhania powder :
Coriander seeds - 1/4 kg
To prepare for Coriander powder or Dhania powder :
1. Pick the Coriander seeds to get rid of stones and impurities.
2. Dry in the sun for 1-2 days. The other method is roast the coriander seeds in a pan till they become fragrant, crisp and browned. Do not burn them then bring to room temperature.
3. Make fine powder of the coriander seeds using mixer.
4. Store coriander powder in an airtight container in a dry and cool place.
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Sunnundalu with Jaggery
Sunnundalu or Minapasunni is a very healthy sweet. One small size ball every morning will give a great relief to the lower back pain problem. Minapappu or black gram has lot of iron in it adding jaggery which is also has lot of iron content in it. This will help in increasing haemoglobin levels in the blood and also helps in making bones strong. This is one of the confinement food.(given to delivered ladies after 11/2 to 2 month).
My most favourite and easiest sweet also. There are different ways to make it. We can use black gram with skin or without skin and also we can make them with sugar or with jaggery. Laddu made with jaggery are more healthier than made with sugar.
Ingredients for Sunnundalu :
Black Gram Dal - 1 cup (with skin)
Jaggery - 1 cup
Ghee/Clarified Butter - 1/2 cup
Jaggery - 1 cup
Ghee/Clarified Butter - 1/2 cup
To prepare Sunnundalu :
1. Grate or cut the jaggery.
2. Roast black gram dal in the low flame, till gets the aroma of it.
3. Switch off the flame and let it cool for 10 mins. When cooled grind the black gram into powder. Make the powder neither too fine nor too coarse. It should be in between them.
4. Make Jaggery syrup by adding required amount of water. Mix jaggery syrup and blak gram powder.
5. Melt the ghee and add it to the above mixture. Make laddus of desired size. For each laddu wet the hand with ghee and make them, so that making laddus will be easy. Keep them in an air tight container and serve them morning and evening.
3. Switch off the flame and let it cool for 10 mins. When cooled grind the black gram into powder. Make the powder neither too fine nor too coarse. It should be in between them.
4. Make Jaggery syrup by adding required amount of water. Mix jaggery syrup and blak gram powder.
5. Melt the ghee and add it to the above mixture. Make laddus of desired size. For each laddu wet the hand with ghee and make them, so that making laddus will be easy. Keep them in an air tight container and serve them morning and evening.
Tips / Notes:
· If we use black gram dal with skin, it gives a dark colour to laddus, but they are really healthy.
· We can make these laddus with plain black gram dal and sugar as we did it now. when u use sugar make it powder and to make laddu use melted Ghee.
· We can make the sugar and black gram dal powder mix without adding ghee and keep it for further use also.
· Whenever plan to make laddus just add melted ghee and make them.
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Ragi Sunnundalu ( Finger Millet Jaggery Balls)
Ragi is rich in calcium, protein, iron and is also a good source of fiber. It is said to be good for diabetic patients also.
Ingredients for Ragi Sunnundalu :
Finger Millet Flour (Ragi Flour) : 1 cup
Grated Jaggery : 1 cup
Melted Ghee : 1/2 cup
To prepare Ragi Sunnundalu :
Grated Jaggery : 1 cup
Melted Ghee : 1/2 cup
To prepare Ragi Sunnundalu :
1. Grate or cut the jaggery.
2. Dry roast Ragi flour in low flame, till gets the aroma of it.
3. Switch off the flame and let it cool for 10 mins.
3. Switch off the flame and let it cool for 10 mins.
4. Make Jaggery syrup by adding required amount of water. Mix
jaggery syrup and Ragi flour.
5. Melt the ghee and add it to the above mixture. Make laddus of desired size. For each laddu wet the hand with ghee and make them, so that making laddus will be easy. Keep them in an air tight container and serve them.
5. Melt the ghee and add it to the above mixture. Make laddus of desired size. For each laddu wet the hand with ghee and make them, so that making laddus will be easy. Keep them in an air tight container and serve them.
Tips / Notes:
- We can make these laddus with Ragi flour and sugar as we did it now. When we use sugar make it powder and to make laddu use melted Ghee.
- We can mix the sugar and Ragi flour without adding ghee and keep it for further use also.
- When ever plan to make laddus just add melted ghee and make them.
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Home made Sambar Powder / Belesaar Pudi / Udiriso Pudi .... Kitchen Basics
Sambar powder is one of the flavorful ingredient to make Sambar, a popular south Indian lentil based gravy. Each home has their own signature recipe for the sambar pwd.
Here, I share my mom’s version, which we usually prepare at our home. My mom makes the absolutely best and mouth-watering sambar! Typical ingredients of this sambar pwd includes roasted lentils, coriander seeds, dried whole red chillies and other aromatic spices.
Ingredients for Sambar Powder / Belesaar Pudi / Udiriso Pudi:
1/4kg coriander seeds/dhania/dhaniyalu
1/4kg Guntur
1/4kg Byadige dried red chillies/lal mirchi/endu mirapakayalu
1/4kg cumin seeds/jeera/jeelakara
100gm mustard seeds/rai/avalu
100gm fenugreek seeds/methi/menthulu
50gm pepper corns/kali mirch/miriyalu
150gm bengal gram dal/channa dal/senaga pappu
100gm split black gram dal/urad dal/minappapu
2tsp turmeric pwd/haldi/pasupu
1 tsp asafoetida/hing/inguva
1 bunch Fresh curry leaves/kadi patta/karivepaaku
To prepare this powder :
1. In a fry pan Dry roast all the above mentioned ingredients separately ( you can adjust red chillies according to your spice level ) except turmeric powder
2. Make sure that all the ingredients are nicely cooked in a very slow flame, to ensure, just fold the red chilli and it should break in to pieces in no time. If all the ingredients are cooked good they can be powdered easily.
3. Switch off the flame and let all ingredients cool for 10 mins
4. Grind them in to a fine powder.
1. In a fry pan Dry roast all the above mentioned ingredients separately ( you can adjust red chillies according to your spice level ) except turmeric powder
2. Make sure that all the ingredients are nicely cooked in a very slow flame, to ensure, just fold the red chilli and it should break in to pieces in no time. If all the ingredients are cooked good they can be powdered easily.
3. Switch off the flame and let all ingredients cool for 10 mins
4. Grind them in to a fine powder.
Tips / Notes:
· You may sieve it before storing if preferred (unless you are using a heavy duty mixer).
· Store in an airtight glass jar.
· Use as required. As with most condiments, use only DRY spoons to increase the shelf life.
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Homemade Ghee / clarified Butter / Neyyi .... Kitchen Basics
Myself used to make Ghee in India using Cream of milk after boiling. I used to store them for 15 days in a glass jar and sharp on day 16 used to make Ghee. The smell while making ghee was so strong that it used to reach our neighbors downstairs.
Today am happy that I am making some fresh Ghee for my daughters though its not from homemade butter - I feel satisfied that they are farm fresh and with the same taste and smell. Most of all Indian Desserts / Sweets use Ghee as one major ingredient that enhances the taste and flavor.
Ingredients for Homemade Ghee :
Butter (unsalted - Farm fresh / Homemade / Store brought)
Salt - a pinch
Betel leaves -2 (optional)
Garlic cloves - 10 (optional)
To prepare Homemade Ghee :
1. Heat a pan, set the temperature to medium low and add the required amount of butter you need to the pan(Its better to have the butter in room temperature)
2. When the butter melts we will see white foam starting to form. This means it will start to boil in some time. Keep stirring continuously to avoid burning.
3. When the butter starts to boil the foam slowly starts to disappear and froth starts forming.
4. Keep stirring in the medium low flame and we can see that the butter changes its color to light brown and we can see the bottom of the pot through it.
5. Before switching off the stove add garlic cloves and Switch off and let it sit to cool down to room temperature. If you want to add betel leaves, this would be the time. We can see the sediments settled down.
6. Takeout garlic cloves and betel leaves, take a tea strainer strain the Ghee. to this add garlic cloves, betel leaves and a pinch of salt and stir well(salt is added in order to form the granules in ghee).
7. Fresh Homemade Ghee is ready to use. The Ghee gets set to semi solid state after some time.
Tips / Notes:
FAQ’s about Ghee :
1. Why my Ghee not taste so good?
Ghee’s taste depends highly on the butter used. If you use good butter, the Ghee will taste good. Do not use cheap butter. Best one is
2. What to do if I have only salted butter?
Do not worry! You can still go ahead and make Ghee. It would not taste salty. But Salted butter will foam a lot when it is boiled. Use a large pan to accommodate the foam. If you stir it continuously, the foam will subside.
3. What to do if my pan could not hold the froth?
When the froth overflows, stir it continuously. This will being the froth down. If not, take the pan out off the heat for few seconds and stir. After the froth has come down, you can continue the process.
4. Can I use butter which has extra ingredients in it like vitamins, emulsifiers and minerals? Or can I use a any other butter that serves a different purpose like spreadable butter?
I would not recommend such butter as it would not come out well or the way we need it.
Health benefits of Ghee :
1. Use ghee to fight inflammation.
2. Use ghee if you’re lactose or casein intolerant.
3. Use ghee for a healthier butter choice.
4. Use ghee to boost your daily dose of antioxidants.
5. Use ghee to boost your micronutrient intake.
6. Use ghee to increase the effectiveness of some herbs.
So try this recipe and write back to us…We love to hear from you.
Butter (unsalted - Farm fresh / Homemade / Store brought)
Salt - a pinch
Betel leaves -2 (optional)
Garlic cloves - 10 (optional)
To prepare Homemade Ghee :
1. Heat a pan, set the temperature to medium low and add the required amount of butter you need to the pan(Its better to have the butter in room temperature)
2. When the butter melts we will see white foam starting to form. This means it will start to boil in some time. Keep stirring continuously to avoid burning.
3. When the butter starts to boil the foam slowly starts to disappear and froth starts forming.
4. Keep stirring in the medium low flame and we can see that the butter changes its color to light brown and we can see the bottom of the pot through it.
5. Before switching off the stove add garlic cloves and Switch off and let it sit to cool down to room temperature. If you want to add betel leaves, this would be the time. We can see the sediments settled down.
6. Takeout garlic cloves and betel leaves, take a tea strainer strain the Ghee. to this add garlic cloves, betel leaves and a pinch of salt and stir well(salt is added in order to form the granules in ghee).
7. Fresh Homemade Ghee is ready to use. The Ghee gets set to semi solid state after some time.
Tips / Notes:
- The time taken to prepare ghee differs from the amount of butter we taken, the more the quantity the higher the time
- Salt is used to give the grainy structure for the ghee. Don't use more than a pinch per litre of ghee.
- Adding garlic and betel leave enhance the flavor and taste of the Ghee.
- Do not fasten the process. Cooking ghee is a slow process. Ghee requires your observation and patience so concentrate on the Ghee.
- You can add curry leaves or drumstick leaves during the cooking process instead of adding garlic and betel leaves. It will give a good flavor.
FAQ’s about Ghee :
1. Why my Ghee not taste so good?
Ghee’s taste depends highly on the butter used. If you use good butter, the Ghee will taste good. Do not use cheap butter. Best one is
2. What to do if I have only salted butter?
Do not worry! You can still go ahead and make Ghee. It would not taste salty. But Salted butter will foam a lot when it is boiled. Use a large pan to accommodate the foam. If you stir it continuously, the foam will subside.
3. What to do if my pan could not hold the froth?
When the froth overflows, stir it continuously. This will being the froth down. If not, take the pan out off the heat for few seconds and stir. After the froth has come down, you can continue the process.
4. Can I use butter which has extra ingredients in it like vitamins, emulsifiers and minerals? Or can I use a any other butter that serves a different purpose like spreadable butter?
I would not recommend such butter as it would not come out well or the way we need it.
Health benefits of Ghee :
1. Use ghee to fight inflammation.
2. Use ghee if you’re lactose or casein intolerant.
3. Use ghee for a healthier butter choice.
4. Use ghee to boost your daily dose of antioxidants.
5. Use ghee to boost your micronutrient intake.
6. Use ghee to increase the effectiveness of some herbs.
So try this recipe and write back to us…We love to hear from you.
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Hulisaar pudi .... Kitchen Basics
Hulisaar powder is one of the flavorful ingredient to make vegitable saaru in karnatak, a popular south Indian vegitable based gravy. Each home has their own signature recipe for the Hulisaar powder. Here, I share my mom’s version, which we usually prepare at our home. My mom makes the absolutely best and mouth-watering vegitable based gravy!
1kg Guntur
1/4kg Byadagi red chilli
1kg Coriander seeds
1/4cup Fenugreek seeds
1/4cup turmeric
To prepare this powder :
1. In a fry pan Dry roast all the above mentioned ingredients separately ( you can adjust red chillies according to your spice level ) except turmeric powder.
2. Make sure that all the ingredients are nicely cooked in a very slow flame, to ensure, just fold the red chilli and it should break in to pieces in no time. If all the ingredients are cooked good they can be powdered easily.
3. Switch off the flame and let all ingredients cool for 10 mins.
4. Grind them in to a fine powder.
2. Make sure that all the ingredients are nicely cooked in a very slow flame, to ensure, just fold the red chilli and it should break in to pieces in no time. If all the ingredients are cooked good they can be powdered easily.
3. Switch off the flame and let all ingredients cool for 10 mins.
4. Grind them in to a fine powder.
Tips / Notes:
· You may sieve it before storing if preferred (unless you are using a heavy duty mixer).
· Store in an airtight glass jar. Use as required. As with most condiments, use only DRY spoons to increase the shelf life.
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