Pala Munjalu

Preparation time 10 minutes

Cooking time 10 minutes

Servings 10

 

Ingredients:

For Stuffing:

Skinned Split Pigeon Peas (boiled) ½ cup

Ghee 1 tbsp

Jaggery 1 tbsp

Dry Coconut Powder 2 tbsp

Cardamom 1 ts

 

For Outer Layer:

Milk 1 ½ cup

Semolina (Suji / Ravo) ½ cup

Sugar 2 tbsp

Dry Coconut Powder 1 tbsp

Cardamom Pinch

Salt Pinch

 

Coconut Oil to deep fry.

 

Method:

Heat Ghee in a pan on low flame. Add boiled Skinned Split Pigeon Peas, Jaggery, Dry Coconut Powder and Cardamom. Mix well while cooking on low-medium flame for 3-4 minutes. Leave it to cool off.

 

Make number of small balls of prepared mixture for stuffing.

 

Heat Milk in a pan on low flame. When Milk becomes hot, add Semolina gradually while stirring to mix it well making sure not leaving lumps of Semolina.

 

When Semolina is cooked, add Sugar, Dry Coconut Powder, Cardamom and Salt. Mix well.

 

Leave it to cool off.

 

Pinch small lump from prepared Semolina mixture. Make a small ball of it. Tap using your palms and fingers to give it a thick round shape.

 

Put one ball of stuffing in the middle of it.

 

Fold from all sides to wrap stuffing ball.

 

Repeat to prepare all balls.

 

Heat Coconut Oil on medium flame to deep fry.

 

Deep fry all prepared stuffed balls to light brownish. Flip occasionally to fry well all around.

 

Put fried balls on tissue papers to get excess oil absorbed.

 

Serve Fresh and Warm for best taste or store in an air tight container to server later.

 

All Sweets are not Unhealthy.

 

This is a gifted traditional sweet from one of the high tech state of India…Andhra Pradesh…

 

Make your parties, celebrations and festivals sweeter and healthier and tastier with the great touch of COCONUT.

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Idli Lolli with Veges

Preparation time 5 minutes

Cooking time 15 minutes

Servings 5

 

Ingredients:

Mini Idli 1 bowlful

Oil 3 tbsp

Butter 2 tbsp

Sesame Seeds 1 ts

Tomato Ketchup 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Sugar 1 ts

Capsicum chopped big pieces of 1 capsicum

Onion

(cut in 2 pieces, peel and separate layers) of 1 onion

Tomato chopped round slices of 1 tomato

Black Pepper Powder ½ ts

Salt to taste

Sate Sticks / Satay Sticks for assembling

 

Method:

Heat 1 tbsp of Oil and 1 tbsp of Butter together in a pan. Add Sesame Seeds. When spluttered, add half bowlful of  Mini Idli and Tomato Ketchup. Stir fry it. Keep it a side.

 

Heat 1 tbsp of Oil and 1 tbsp of Butter together in another pan. Add Mustard Seeds and Cumin Seeds. When spluttered, add remaining half bowlful of Mini Idli and Sugar. Stir fry it. Keep it a side.

 

Heat 1 tbsp of Oil in one another pan. Add Onion and Capsicum pieces. Stir fry for 1-2 minutes on low flame, add chopped Tomato, Black Pepper Powder and Salt. Stir fry it. Keep it a side.

 

On a Sate Stick, string Mini Idli stir fried with Sesame Seeds, Tomato Slice, Onion, Mini Idli stir fried with Mustard Seeds and Cumin Seeds and Capsicum piece. Repeat to prepare number of Sate Sticks.

 

Grill them for 3-4 minutes on low temperature or low flame.

 

Arrange them standing in a small glass.

 

Serve immediately after assembling.

 

Saucy Idli…Satisfying Idli…Sylish Idli…Satay Idli…SUPERB IDLIIIII…

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Cabbage Poriyal – Tamil Cabbage Porutu – Telugu Cabbage Palyal – Kannada Cabbage Upperi – Malayalam

Preparation time 5 minutes

Cooking time 5 minutes

For 2 Persons

 

Ingredients:

Cabbage shredded 2 cup

Oil 3 tbsp

Mustard Seeds 1 ts

Cumin Seeds ½ ts

Skinned and Split Black Gram 1 ts

Skinned and Split Gram soaked 1 ts

Cashew Nuts 2 tbsp

Asafoetida Powder Pinch

Curry Leaves 10

Green Chilli chopped 3

Onion Slices of 1 onion

Salt to taste

Fresh Coconut grated 1 tbsp

Method:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Curry Leaves, chopped Green Chilli. When spluttered, add Skinned and Split Black Gram, soaked Skinned and Split Gram, when sautéed, add Onion Slices. When Onion Slices softens, add shredded Cabbage and Salt. Mix well. Continue cooking on low flame for 3-4 minutes. Remove the pan from the flame.

 

Remove the prepared stuff in a serving bowl.

 

Garnish with sprinkle of Cashew Nuts and grated Fresh Coconut.

 

Serve Hot as a side dish with Sambhar-Rice or Rasam-Rice.

 

Add the Flavour to your Meal with South Indian Delicacy…

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Khushka Biryani

Preparation time 10 minutes

Cooking time 15 minuts

For 2 Persons

 

Ingredients:

For Paste:

Ghee 1 ts

Cinnamon 1 pc

Clove buds 3

Kapok buds (Marathi Moggu) 3

Cardamom 1

Nutmeg Powder Pinch

Onion chopped 1

Garlic buds chopped 5

Ginger 1 pc

Green Chilli chopped 2

Fresh Coriander Leaves 2 tbsp

Fresh Mint Leaves 2 tbsp

 

For Biryani:

Ghee 2 tbsp

Cinnamon Leaf 1

Star Anise (Badiyan) 2

Onion chopped 1

Tomato chopped 1

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Coriander-Cumin Powder 1 ts

Salt to taste

Curd ¼ cup

Rice soaked ½ cup

 

Fresh Coriander Leaves for garnishing.

 

Method:

Heat Ghee in a pan on low flame.

 

Add all listed ingredients for  paste and sauté well.

 

Leave it to cool off.

 

In a wet grinding jar of mixer, crush to fine paste.

 

Heat Ghee in a pan on low flame. Add Cinnamon Leaf, Star Anise, chopped Onion and Salt. Mix well while sautéing.

 

Add chopped Tomato. Mix well.

 

Add Turmeric Powder, Red Chilli Powder, Coriander-Cumin Powder, Salt and prepared paste. Sauté it well.

 

Add Curd and mix well.

 

Add soaked Rice and 1 cup of water. Stir to bottom occasionally to prevent sticking Rice. Cook on medium flame until Rice is cooked well and there is no excess water remaining. When little water remain, reduce flame to low.

 

Take in a serving bowl.

 

Sprinkle Fresh Coriander Leaves to garnish.

 

Serve Fresh and Hot.

 

Biryani is One of The Most Popular Indian Dish around The World…

This Biryani is taught to us by South Indians with The Special Flavour of

 

Kapok Buds (Marathi Moggu)

 

Make Your Simple Rice a Mouth Watering Dish with South Indian Style.

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Achu Murukku / Acchappam / Gulabi Puvvulu / Rose Cookies

Preparation time 5 minutes

Cooking time 10 minutes

Servings 20

 

This Recipe is originated in Southern India. It is Sweet Crispy snack, especially very favourite during Christmas festive season.

 

It is called, Acchappam in Malayalam (Kerala), Achu Murukku in Tamil (Tamilnadu), Gulabi Puvvulu in Telugu (Andhra Pradesh).

 

Because of its shape resembles with Rose Flower, it is known as Rose Cookies.

 

Ingredients:

Rice Flour ½ cup

Refined White Wheat Flour (Maida) 2 tbsp

Powder Sugar ¼ cup

Salt Pinch

Sesame Seeds 1 ts

Coconut Milk 1 cup

Oil to deep fry

 

Method:

Take Rice Flour in a bowl.

 

Add Refined White Wheat Flour, Powder Sugar, Salt and Coconut Milk. Mix well to prepare batter. You can use mixer blender jar or handy blender to mix well and to make it smooth.

 

Add Sesame Seeds and stir to mix.

 

Prepare somehow thick (not very thick, not very watery) batter. The consistency of batter is very important to make it not sticky and make it crispy when fried.

 

Heat Oil in a deep fry pan on slow flame. When Oil is heated, put Murukku mould in heating Oil.

 

Heat Oil in another deep fry pan on medium flame.

 

Put Murukku mould in heating Oil. When mould becomes hot, dip it in to prepared batter. Dip approx ¾ part of the height of the mould to make it easier to release the batter from the mould in to Oil. Batter will stick on the mould.

 

Put the mould with batter in to heating Oil. It will cause bubbles in heating Oil. When bubbles reduce, shake the mould very gently to release partly fried Murukku from the mould. If it is needed, you can use fork or knife to push Murukku gently to release from the mould.

 

(After releasing Murukku, put the mould in heating Oil on low flame to prepare to use it again.)

 

Fry Murukku to light brownish. Flip to fry both sides well.

 

Remove well fried Murukku from the pan.

 

Serve fresh and hot or let it cool down and store to serve anytime later.

 

Make Your Favourite Festival Sweeter with South Indian Sweet Snack…

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Modak Payasam

Preparation time 20 minutes

Cooking time 15 minutes

For 4 Persons

Ingredients:

Milk 3 cup

Sugar 4 tbsp

Fresh Coconut shredded ½ cup

Jaggery 2 tbsp

Cardamom Powder ¼ ts

Rice Flour ½ cup

Ghee 1 tbsp

 

Mixed Nuts for garnishing

 

Method:

Take Milk in a clay pot. Add Sugar and pinch of Cardamom Powder. Put the pot on high flame to boil Milk. Keep it a side to use later.

 

Take shredded Fresh Coconut, Jaggery and pinch of Cardamom Powder in a non-stick pan and sauté it on low flame. When sautéed, leave it to cool down.

 

Then, prepare number of balls of prepared Coconut mixture.

 

Take ½ cup of water in a pan and put it on medium flame. Add Ghee in it. When Ghee is melted and water is hot, remove the pan from flame.

 

Take Rice Flour in a bowl. Add prepared hot water with Ghee gradually as needed to knead semi stiff dough. Knead it very well.

 

Set prepared Rice Flour dough in small modak moulds. Stuff them with prepared Fresh Coconut balls. Prepare all small modak.

 

Put the pot of Milk again on medium flame. When Milk starts to boil, add all prepared Modak in boiling Milk. Boil it until Modak are cooked well. Stir occasionally to prevent Milk boiling over.

 

Leave it to cool down to normal temperature.

 

Add Mixed Nuts.

 

Celebrate Birthday

Of

Our Venerable Lord Ganapatti Bappa

with his

Favourite Modak

prepared in

Kerala Style…Modak Payasam…

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Ammini Kozhukattai

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

Ingredients:

Rice Flour ½ cup

Ghee 1 tbsp

Oil 2 ts

Mustard Seeds ½ ts

Cumin Seeds 1 ts

Skinned-Split Black Gram 1 ts

Curry Leaves 4-5

Dry Red Chilli 2

Green Chilli finely chopped 1

Fresh Coconut Powder 1 tbsp

Fresh Coriander Leaves 1 tbsp

Fried Cashew Nuts 1 tbsp

Salt to taste

 

Method:

Take ½ cup of water in a pan and put on high flame to boil. When it starts to boil, add Ghee in it. When Ghee is melted completely and water is boiled well, remove the pan from flame.

 

Take Rice Flour in a bowl. Add Salt and ½ ts of Cumin Seeds. Mix well. Knead semi stiff dough adding boiled water with Ghee gradually as needed. Knead it repeatedly very well.

 

Prepare number of small balls of prepared dough.

 

Steam all prepared balls in a steamer.

 

Heat Oil in a pan. Add Mustard Seeds, ½ ts of Cumin Seeds, Skinned and Split Black Gram, Curry Leaves, Dry Red Chilli and finely chopped Green Chilli. When spluttered, add prepared Rice Balls, Fresh Coconut Powder, Salt, Fresh Coriander Leaves and Fried Cashew Nuts. Mix well taking care of not crushing Rice Balls.

 

On Holy Occasion of

 

Ganesh Chaturthi

 

Offer to Our Adorable God…Ganapatti Bappa…

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Cheesy Makhaniya

Preparation time: 10 minutes

Baking time: 20 minutes

Servings: 10

Ingredients:

Butter 50 gm

Refined White Wheat Flour 100 gm

Cumin Seeds 1 ts

Black Pepper Powder ¼ ts

Baking Powder Pinch

Cheese cubes 8-10

Salt to taste

 

Method:

In a bowl, take Butter, Cumin Seeds, Black Pepper Powder, Baking Powder and Salt. Mix very well. Keep adding little Refined White Wheat Flour gradually, knead semi stiff dough.

 

Take little dough, make a ball. Press and pamper to expand it. Put one cube of Cheese in the middle of it. Wrap the Cheese cube and give ball shape. Prepare number of balls of dough.

 

Put all balls in refrigerator to set.

 

Pre-heat a paniyaram pan. Put all balls on pre-heated pan. Cover the pan with a lid. After 10 minutes, open the lid and turn over the balls. Cover the pan with a lid again. Check after 8-10 minutes. When balls get brownish, remove the pan from the flame and remove balls in a plate.

 

Alternatively, bake for 20 minutes @180º in pre-heated oven.

 

Serve with Tea or Coffee.

 

Enjoy…Softy…Smoothie…Cheesy…Buttery…Yummy…

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Imli Cooler – Tamarind Cooler

Preparation time: 10 minutes

Cooking time: 5 minutes

Serving 1

Ingredients:

Tamarind Pulp ¼ cup

Sugar ¼ cup

Fresh Coriander Leaves 1 tbsp

Fresh Mint Leaves 10 leaves

Black Salt Powder ½ ts

Cumin Powder ½ ts

Orange Juice 1 cup

Aerated Water 1 glass

(Sparkling Water Or Soda Water)

Ice Cubes 8-10

Method:

Take Tamarind Pulp in a pan. Add Sugar and put pan on low-medium flame. Stir it occasionally. When Sugar is melted, remove the pan from flame and leave it to cool down.

 

Then, take it in a muddle bowl. Add Fresh Coriander Leaves, Fresh Mint Leaves, Black Salt Powder and Cumin Powder. Muddle it very well.

 

Then, take this well muddled stuff in a serving glass. Add 4-5 Ice Cubes. Pour Orange Juice to fill the glass up to ¾ and fill the glass to full with Aerated Water and 4-5 Ice Cubes.

 

Serve Fresh to Feel Re-Freshed in Hot Summer…

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Maddur Vada – Masala Puri

Prep.15 min., Cooking time 15 min., Qty. 4 Plates

Ingredients:

Rice Flour                                            ½ cup

Semolina                                             ¼ cup

Refined White Wheat Flour                 ½ cupContinue Reading

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