tag:blogger.com,1999:blog-84218727168210011762024-03-04T22:48:53.541-08:00Indian Recipes | Indian Food Recipes | Indian Cooking RecipesQuick and Easy Vegetarian Recipes for DinnerAnonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.comBlogger341125tag:blogger.com,1999:blog-8421872716821001176.post-88374227699301104932016-01-26T23:27:00.001-08:002016-01-26T23:27:28.454-08:00Kalakand Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<b style="margin-left: 1em; margin-right: 1em;"><img class="irc_mi" height="269" src="https://i.ytimg.com/vi/__Y9UL19xvk/maxresdefault.jpg" style="margin-top: 62px;" width="478" /> </b></div>
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<b>INGREDIENTS</b> (measuring cup used, 1 cup = 250 ml)<br /><br /> 400 grams sweetened condensed milk, 1 tin or can<br /> 250 to 300 grams paneer or 2 cups tightly packed grated or crumbled paneer<br /> ¾ tsp cardamom powder or 6 to 7 green cardamoms, crushed in a mortar-pestle to a fine powder<br /> 1 tbsp sugar (optional)<br /> 1 tsp rose water (optional)<br /> 10 to 12 pistachios<br /> 10 to 12 cashews or almonds<br /> 7 to 8 strands of saffron (optional)<br /><br /><b>INSTRUCTIONS</b><br /><br /> grease a pan or a thali with some ghee or oil.<br /> crush coarsely pistachios, saffron and cashews or almonds in a mortar-pestle. you can also slice the dry fruits.<br /> grate 250 to 300 grams paneer. you can also crumble the paneer. if the paneer is refrigerated, then i suggest to grate it. if freshly made, then you can crumble it. crumble finely. there should be no chunks in the crumble.<br /> take 1 tin/can (400 grams) of sweetened condensed milk in a thick bottomed pan or kadai. i used amul mithai mate.<br /> add the grated or crumbled paneer to the condensed milk. mix very well.<br /> i did add some sugar as i felt the sweet taste was less for us. i added 1 tbsp sugar. you can check the taste and add accordingly.<br /> keep the flame on low or sim and cook this mixture of condensed milk and grated paneer.<br /> stir the mixture often so that it does not stick to the bottom of the pan.<br /> the kalakand mixture will start thickening as it simmers and begins to cook.<br /> when the mixture gets thickened well and looks like one mass, switch off the flame. it took me 15 minutes on a low flame. depending on the quality of your pan, pan thickness and size, flame intensity it may take 12 to 16 minutes. the mixture should have some moisture and should look dry.<br /> remove the pan from the flame. add ¾ tsp cardamom powder. stir very well.<br /> now pour the kalakand mixture in the prepared pan/plate/thali.<br /> shake the pan gently so that the mixture spreads evenly. you can also level with a spoon or spatula.<br /> sprinkle coarsely crushed dry fruits all over the kalakand.<br /> gently press the dry fruits with a spoon. cover and allow the kalakand to become warm or cool completely at room temperature. then keep in the fridge for a couple of hours for it to set.<br /> after it sets, slice the kalakand and serve. in case if you cannot slice the kalakand, then don't worry. you can just serve it with a spoon like a halwa. it still tastes delicious.<br /> serve kalakand as a sweet or as a dessert.<br /></div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-33642025483574389942016-01-26T23:20:00.001-08:002016-01-26T23:20:21.877-08:00khaja Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img class="irc_mi" height="150" src="http://ksmartstatic.sify.com/cmf-1.0.0/appflow/bawarchi.com/Image/oessKchgahged_bigger.jpg" style="margin-top: 84px;" width="320" /> </b><br />
<b> Ingredients:</b><br /> 2 cups of white flour (maida)<br /> 1/2 cup of pure ghee <br /> 1& 1/2 cups of sugar <br /> 1& 1/2 cups of refined cooking oil or ghee (for frying) <br /> Salt to taste <br /><br /><b>Preparation:</b><br /><br /> First of all make a paste of ghee and flour by mixing half a cup of ghee with equal quantity of flour and Keep this paste aside.<br /> Add a pinch of salt and three teaspoon of ghee to the remaining flour, mix thoroughly well and then add water slowly as you continue kneading.<br /> You should get a stiff dough and not a watery one, knead it further till the dough gets smoothened.<br /> Now roll the dough into a rectangular shape with the thickness of a chpati (roti).<br /> Then spread the ghee & flour paste evenly over the rectangular surface and roll the rectangular dough from one side to give it a rope like shape.<br /> Then cut it into one inch size pieces.<br /> Roll each piece again to make about 5 inch long khaja.<br /> Now heat oil or ghee in a frying pan and deep fry the pieces of khaja on medium to low flame.<br /> Prepare the sticky sugar syrup with sugar and water<br /> After the frying is over, now dip the khajas into sugar syrup (one at a time) and take out.<br /> Serve after the khaja becomes cold.<br /></div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-52084493426954186872016-01-26T23:15:00.000-08:002016-01-26T23:15:05.770-08:00Gormiti Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Gormiti" class="attachment-recipe-listing size-recipe-listing wp-post-image" height="212" src="http://media.attammatv.com/2014/12/Gormiti-250x212.jpg" style="opacity: 1;" width="250" /> </b><br />
<b>Ingredients</b><br /> Maida – ¼ Kg<br /> Semolina / Suji – 3 Tb Spoons<br /> Butter – 2 Tb Spoons<br /> Sugar – 200 Grams<br /> Jaggery – 2 Tb Spoons<br /> Green Cardamom – 2 Nos<br /> Oil for deep Fry<br /> Ghee – 1 Tb Spoon<br /> Salt – ½ T Spoon<br /> Water – for making a dough<br /><b><br />Method</b><br /><br />Take a Bowl add Maida, Butter, Salt and mix well by adding water little by little and make dough Add oil to the dough and mix well and make a soft dough Now add Suji to the dough knead well keep a side for 30 minutes<br /><br />Make a lemon size balls from the dough Make the shapes of Gormiti (this I cannot explain in words you shall watch our video below for how to make the gormiti shapes)<br /><br />After making the gormiti shapes by hand Turn on the gas and place the deep kadai add oil and heat for deep fry Now add the gormiti’s to the oil and fry until colour changes to golden.<br /><br /><b>- Making the sugar syrup -</b><br />
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Place the non-stick kadai on the stove and heat Add ½ Cup water, sugar, grated Jaggery, make a syrup add cardamom powder, ghee and make a single thread consistency.<br /><br />Now drop the gormiti to the syrup and keep it there for 1 Minute and take out and cool for 5 to 10 minutes Your favourite and traditional Gormiti is ready to serve and these can be stored up to 1 month<br /><br />Gorumitilu is a famous Andhra Snack, They can be made with finger and hand.they look like moon shape, try this snack</div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-4483716228340361072016-01-26T23:08:00.000-08:002016-01-26T23:08:35.025-08:00Mallarapu Undalu - Boondi Bellam chakki<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img class="irc_mut" height="213" src="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcRMyj61FXHmb2SxlKJl7VHxJ7lqWGVDiG4sjzxi3iPS5mqTjTHfcQ" style="margin-top: 37px;" width="320" /> </b><br />
<b>Ingredients:</b><br /><br /> 250 gms besan<br /> 1 cup rice powder<br /> 250 gms jaggery<br /> 1 tea spoon cardamom powder<br /> oil for deep fry<br /><br /><br /><b>Method:</b><br /><br />Sieve besan and rice powder, take it into a bowl. Add water and make a smooth batter. The batter should not be thick. (It should be like dosa batter consistency.) you can see in the pic.<br /><br /><b>Boondi being prepared</b><br /><br />Heat Oil for deep fry in a pan. (The oil should be very hot) Take a skimmer, Place it above the pan. Pour the batter in the skimmer. Slowly drop the boondis into the oil. Fry boondi until golden color. Remember that the boondi should become crispy. <br /><br /><b>Boondi</b><br /><br />Remove the boondi from the oil, drain and put in a large plate. Prepare boondi in the same manner with the batter and keep aside.<br /><br /><b>jaggery syrup/bellam pakam</b><br /><br />Now grate jaggery and take it into a thick bottomed vessel. Add 1 cup of water. Heat until the jaggery melts. Strain the syrup and heat again until it thickens. Take a cup of water and drop some syrup into it. If the syrup turns to a soft ball then your syrup is ready. Add cardamom powder to it.<br /><br /><b>add the jaggery syrup to the boondi </b> <br /><br />Now add the jaggery syrup to the boondi and mix well. Grease large plate with ghee or butter and pour the boondi mixture into it. <br /><br /><b>Boondi Mithai/Boondi Bellam chakki</b><br /><br />Roll a belan (roller) on the mixture to set it right. Leave it for 1 hour and then carefully remove and break to pieces. (this becomes hard so you have to break to pieces.) Crispy Boondi Mithai/Boondi Bellam chakki is ready.</div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-72243408424114465012016-01-26T23:03:00.002-08:002016-01-26T23:03:40.910-08:00Bellam Kommulu Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="clear: right; color: #000099; float: right; font-family: arial; margin-bottom: 1em; margin-left: 1em;"><img class="irc_mi" height="252" src="http://i558.photobucket.com/albums/ss22/varunavisai/15-10-09015.jpg" style="margin-top: 20px;" width="320" /> </span><strong><span style="font-size: 85%;"></span></strong><br />
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<strong><span style="font-size: 85%;"><span style="color: #000099; font-family: arial;">Ingredients :</span></span></strong><br />
<ul style="color: #000099; font-family: arial;">
<li><span style="font-size: 85%;">Gram flour (Besan) - 250 gms </span></li>
<li><span style="font-size: 85%;">Rice flour - 250 gms</span></li>
<li><span style="font-size: 85%;">Jaggery - 500 gms</span></li>
<li><span style="font-size: 85%;">Cardamom powder - 1/2 tsp</span></li>
<li><span style="font-size: 85%;">Water</span></li>
<li><span style="font-size: 85%;">Oil for frying</span></li>
</ul>
<span style="color: #000099; font-family: arial;">Method:</span><br /><ul style="color: #000099; font-family: arial;">
<li><span style="font-size: 85%;">Make a fine dough by mixing water, rice flour and gram flour.</span></li>
<li><span style="font-size: 85%;">Make murukulu with the mould and fry them well in the oil.</span></li>
<li><span style="font-size: 85%;">Drain the oil and keep murukulu ready to be added into the jaggery syrup.</span></li>
<li><span style="font-size: 85%;">In a seperate bowl add jaggery and a cup of water and boil it to make a thick syrup.</span></li>
<li><span style="font-size: 85%;">Mix cardamom powder to the syrup.</span></li>
<li><span style="font-size: 85%;">Once the syrup is ready stop the stove, add murukulu to the syrup and mix them well.</span></li>
<li><span style="font-size: 85%;">Let it cool down before serving or storing in an airtight container.</span></li>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-44635782298143194792016-01-26T23:01:00.002-08:002016-01-26T23:02:30.772-08:00Badusha (Badhusha) Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 class="fn">
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<i>Preparation time: 1 hour </i><br />
<i>Cooking time: 30 minutes </i><br />
<i>Makes 60 bite-sized badushas</i><br />
<i>Recipe source: Kumari Athamma</i><br />
<b>Ingredients:</b><br />
4 cups (800 grams) of all-purpose flour or maida <br />
1 cup of melted ghee <br />
1 tsp of baking soda or soda powder <br />
2 tsp of curd (plain yogurt) <br />
2 cups of sugar <br />
3/4 cup of water (just enough to submerge sugar <br />
Oil of for deep frying <br />
<b>How to make Badusha:</b><br />
1. Mix the flour and soda in a bowl well until incorporated. Add the
melted ghee and curd to this and knead until you get a smooth, stiff
dough. You can add water by the teaspoon if you need more moisture but
don’t overdo it. Keep covered aside for 30 mins to maximum an hour. <br />
2. After the dough has sat for a while, knead again until smooth and
soft. The more you knead the better the badhusha will be. Athamma kneads
the dough for about 5-7 mins. <br />
3. Take 1/4th of the dough between your palms and roll into a long
log. Pinch off small gooseberry-sized balls of the dough and make into
smooth-ish balls. Once you have a small batch of these, flatten each
between your palms with just one press. Set aside the badusha dough
discs for frying.<br />
<div align="center">
<img alt="Badusha-Badhusha-How to make Badhusha-Step by Step Recipe" src="http://i0.wp.com/www.cookingandme.com/wp-content/uploads/2013/01/8333924364_1559a470a9_m.jpg?resize=320%2C240" height="240" width="320" /> </div>
<div align="center">
<img alt="Badusha-Badhusha-How to make Badhusha-Step by Step Recipe" src="http://i1.wp.com/www.cookingandme.com/wp-content/uploads/2013/01/8333924212_9915cb5ac1_m.jpg?resize=240%2C320" height="320" width="240" /> </div>
4. Heat oil in a kadai until just smoking point. Drop in as much
badushas as you can without overcrowding them. They should be able to
float without overlapping. Once you have added the badusha, reduce the
flame to low and fry until both sides turn golden brown. It’s important
to keep the flame at low otherwise the insides won’t cook.<br />
<div align="center">
<img alt="Badusha-Badhusha-How to make Badhusha-Step by Step Recipe" src="http://i2.wp.com/www.cookingandme.com/wp-content/uploads/2013/01/8333924468_2742147ff9_m.jpg?resize=320%2C240" height="240" width="320" /> </div>
5. Drain and set aside all the fried badusha and get ready to make the sugar syrup. <br />
6. In a WIDE pan (that can preferably hold all the badusha we have fried), heat sugar and water until it’s all bubbly.<br />
<div align="center">
<img alt="Badusha-Badhusha-How to make Badhusha-Step by Step Recipe" src="http://i2.wp.com/www.cookingandme.com/wp-content/uploads/2013/01/8332864873_3c35a9ba79_m.jpg?resize=240%2C320" height="320" width="240" /> </div>
Cook down the sugar syrup until it’s thick and reaches the one-string
consistency. Athamma doesn’t check one-string consistency. She proceeds
when the syrup is thick and coats the back of the spoon you are using to
mix it. Reduce flame to low. <br />
7. Add the fried badusha to the sugar syrup and mix them well
together. Do NOT stop mixing at this stage, you have to keep going until
the sugar thickens and crystallizes and coats the badusha evenly. If
you stop, then mixing will be super hard.<br />
<div align="center">
<img alt="Badusha-Badhusha-How to make Badhusha-Step by Step Recipe" src="http://i1.wp.com/www.cookingandme.com/wp-content/uploads/2013/01/8332864523_22ee244af3_m.jpg?resize=300%2C320" height="320" width="300" /> </div>
<div align="center">
<img alt="Badusha-Badhusha-How to make Badhusha-Step by Step Recipe" src="http://i1.wp.com/www.cookingandme.com/wp-content/uploads/2013/01/8332864379_dd8b575021_m.jpg?resize=240%2C320" height="320" width="240" /> </div>
<div align="center">
<img alt="Badusha-Badhusha-How to make Badhusha-Step by Step Recipe" src="http://i2.wp.com/www.cookingandme.com/wp-content/uploads/2013/01/8333923280_dd327904ee_m.jpg?resize=240%2C320" height="320" width="240" /> </div>
8. When the sugar has fully coated the badusha, switch off flame and IMMEDIATELY transfer the hot badusha to another plate.<br />
<div align="center">
<img alt="Badusha-Badhusha-How to make Badhusha-Step by Step Recipe" src="http://i0.wp.com/www.cookingandme.com/wp-content/uploads/2013/01/8332863875_3c3531a986_z.jpg?resize=320%2C240" height="240" width="320" /> </div>
Cool completely and transfer to air-tight containers. Consume the badhusha within 3 days.<br />
<div align="center">
<img alt="Badusha-Badhusha-How to make Badhusha-Step by Step Recipe" src="http://i2.wp.com/www.cookingandme.com/wp-content/uploads/2013/01/8333925070_176decb419_z.jpg" height="640" width="425" /> </div>
<b>Notes:</b><br />
– You can replace ghee with vanaspati (dalda) for making badusha
without compromising texture or taste. Whether we are compromising
health is debatable though. <br />
– You can add some powdered cardamom to the sugar syrup once it’s
thick but we all prefer our badusha plain so athamma doesn’t add
cardamom or any other flavours to the badusha.<br />
– If you want to soak the badusha in sugar syrup in small batches,
you can make the syriup and immediately add the fried badusha to them in
batches, soak for about 2 mins per batch, and scoop out to lay on a
plate before proceeding with the next batch. <br />
– Athamma makes mini-sized badusha that are just larger than a coin.
This makes portion control and frying easy but if you want to make them
larger, by all means go ahead. <br />
– This recipe can be halved or quartered as you prefer. One thing to remember is that the flour : sugar ratio is 2 : 1. <br />
– The sign that you have got the badushas right is the layers of
dough you can see when you bite into a badhusha. Athamma has years of
practice so hers are perfect as you can see.<br />
<div align="center">
<img alt="Badusha-Badhusha-How to make Badhusha-Step by Step Recipe" src="http://i1.wp.com/www.cookingandme.com/wp-content/uploads/2013/01/8333925336_ef595e4ba5_z.jpg" height="640" width="425" /> </div>
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Source: http://www.cookingandme.com/2013/01/badhusha-recipe-how-to-make-badusha.html <br />
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<br /></div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-61366207782801903812016-01-26T23:00:00.000-08:002016-01-26T23:00:16.009-08:00Mysore Pak Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<b> </b><img class="irc_mi" height="269" src="https://i.ytimg.com/vi/BHYVm92FWJE/maxresdefault.jpg" style="margin-top: 0px;" width="320" /></div>
<br />
<b>Ingredients:</b><br /><br />
1 cup Bengal Gram<br />2 cups Sugar<br />1 cup Ghee<br />1/2 cup Water<br /><br /><b>Preparation:</b><br /><br /> Mix the flour with a little ghee. Heat the sugar in water till reaches a ball consistency.<br /> Slowly add the flour stirring continuously so that no lumps are formed.<br /> When it is well blended pour in slowly absolutely in a hot ghee stirring continuously.<br /> Cook till the mixture becomes frothy and the ghee separates.<br /> Spread out on a greased plate. When firm cut the mysore pak into squares.<br /></div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-90676481843160058692016-01-26T22:53:00.000-08:002016-01-26T22:53:00.591-08:00Atukula Payasam Recipe - Atukulu Payasam Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img class="irc_mi" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsRPdxvntJ3oib1j44vjJ_cPWcTOzk6XlQ28dpN3Nt8eIkoWDARnxr1JMbM8hkDEi0fmGCLL6i9F1c4L-a-1OZ3vnG4XFqsMWX-1TMGXzq4CDXpGqycCzE6n6IHa-VM2cGxRn8YmJIcoS/s320/Atukula+Payasam2.JPG" style="margin-top: 29px;" width="320" /> </b><br />
<br />
<b>Ingredients:</b><br /><br />
<ul style="text-align: left;">
<li>Poha / Beaten Rice / Atukulu, thick variety - 1 cup</li>
<li>Boiled Milk - 1/2 lit</li>
<li>Sugar - 3/4 cup</li>
<li>Cashews and Raisins - handful</li>
<li>Ghee for roasting</li>
<li>Cardamom powder a pinch</li>
</ul>
<br /><b>How to make:</b><br /><br />
<ul style="text-align: left;">
<li>Wash and drain the Poha in water. After couple of minutes, roast the poha in ghee till it turns to light colour.</li>
<li>In another pan, boil the milk. Simmer it for couple of minutes.</li>
<li>Now add the roasted poha to the boiling milk, simmer for 5 mins. Mix well and then add the sugar, continue cooking in sim till the sugar melts.</li>
<li>Roast the nuts in a pan. Add the roasted nuts to the payasam, along with cardamom powder</li>
<li>Serve hot.</li>
</ul>
<div style="text-align: left;">
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-8219447520146954882016-01-26T22:49:00.002-08:002016-01-26T22:49:59.264-08:00Kobbari Burfi Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<b> </b><img class="irc_mi" height="240" src="http://thumbs.ifood.tv/files/image/8f/3f/17180-coconut-burfi.jpg" style="margin-top: 17px;" width="320" /></div>
<br />
<b>Ingredients</b><br />
<b> </b><br />Coconut, grated - 1 cup heaped<br />Sugar - 1 cup<br />Elachi powder - 2 pinches<br />Cashews - 5<br />Ghee - 1 tsp<br /><br /><b>Method</b><br /><br /> Take a pan and fry cashews till golden brown and set aside.Keep a tray ready greased. Heat coconut and sugar together. Mix well.1-burfi<br /> Continue heating with constant stirring in medium flame. the sugar will melt and form a thick liquid. Continue this until the mixture starts leaving the pan and forms a foamy whitish bubbles while stirring. Colour should not change. Add cashews, elachi lastly.2-burfi<br /> Pour immediately to the greased tray and level it with a greased aluminium foil to give it a smooth finish. Cut in to pieces while it is still warm.<br /><br /><br /><br /></div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-75294269695173289432016-01-26T22:43:00.001-08:002016-01-26T22:43:39.375-08:00Saggubiyyam Payasam Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img class="irc_mi" height="250" src="http://way2foodie.na1381756400.netdna-cdn.com/wp-content/uploads/2013/08/sago.jpg" style="margin-top: 72px;" width="300" /> </b><br />
<b>Ingredients:</b><br /><br /> 1/2 cup Sago / Sabudana<br /> 2 1/2 cups Water<br /> 2 cups Milk, boiled & cooled<br /> 1/2 cup + 2 tbsp Sugar<br /> 1/2 tsp Cardamom Powder<br /> 3 tsp Ghee<br /> Cashews<br /> Raisins<br /><br /><b>Instructions:</b><br /><br /> Heat a teaspoon of ghee in a pan.<br /> Add and roast the sago on a medium - low flame for 4 - 5 minutes.<br /> Remove them from the pan and set aside.<br /> In the same pan, add the remaining ghee.<br /> Add and fry the cashews until golden color. Then add raisins and fry until they plump up. Remove from pan and set them aside.<br /> Bring the water to a rolling boil in the same pan and add the roasted sago.<br /> Cover it with a lid and cook on a low flame until sago turns transparent and soft to touch.<br /> Keep on stirring occasionally.<br /> Add the cardamom powder and sugar and combine.<br /> Add milk and mix until well combined.<br /> Let it simmer for a couple of minutes.<br /> Add the roasted cashews and raisins and turn off the flame.<br /> This payasam will thicken as it cools.<br /> Let it cool down and serve!</div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-46606467044319575422016-01-26T22:27:00.001-08:002016-01-26T22:27:46.995-08:00Coconut Ladoo Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br /><br /> 1-1/4 cup coconut freshly grated or frozen, available in Indian grocery stores<br /> 3 cups milk<br /> 1/2 cup sugar<br /> 1/4 teaspoon cardamom powder<br /><br /><b>Method</b><br /><br /> Boil the milk and coconut in heavy bottom pan over medium high heat (I am using heavy non stick pan), do stir occasionally.<br /> After milk comes to boil reduce the heat to medium and cook for 25-30 minutes, until all the moisture is absorbed and coconut is thick and creamy consistency.<br /> Add sugar and cardamom to the coconut and cook for 7-8 minutes stir continuously, until all the moisture is absorbed. Coconut mix will be thick and crumbly in consistency. Turn off the heat.<br /> Spread the coconut mix on the plate and let it cool of to the room temperature.<br /> To make the ladoos, take about 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball. Adjust the size of ladoo as you prefer.<br /> Ladoos are ready to be served; you can refrigerate them for about two weeks.<br /><br /></div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com1tag:blogger.com,1999:blog-8421872716821001176.post-52999143659219923372016-01-26T22:16:00.004-08:002016-01-26T22:16:52.074-08:00Rava Kesari Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<img class="irc_mi" height="228" src="http://cdn.awesomecuisine.com/content_images/1/kesari.jpg" style="margin-top: 54px;" width="320" /> </div>
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<b>Ingredients</b><br /><br /> Semolina/Ravai/sooji – 1 cup<br /> Ghee – 1 cup<br /> Sugar – 2 cups<br /> Water – 3 cups<br /> Cashew nuts – 10<br /> Raisins -10<br /> Cardamom -3-4 powdered<br /> Kesari Powder or Orange food color –a pinch<br /><br /><b>Method</b><br /><br />Dry roast rava (semolina) for a few seconds till it gets slightly heated. (Do not roast more than that)<br /><br />Heat a little ghee, fry cashew nuts and raisins separately and keep it aside.<br /><br />Add the remaining ghee, add rava and fry for a few minutes.<br /><br />Boil 3 cups of water, add a pinch of kesari powder to it. Then add the boiling water to the rava, simmer and cook.<br /><br />After all the water evaporates, add sugar, mix well and cook on low flame until the kesari starts to leave the sides of the pan.<br /><br />Add cardamom powder, cashew nuts, raisins and serve hot or warm. <br /><br /><br />
</div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-26239572964152165392016-01-26T22:09:00.001-08:002016-01-26T22:09:10.781-08:00Karam appalu<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<b style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img class="irc_mi" height="240" src="http://i.ytimg.com/vi/yj1AUt8BSXY/0.jpg" style="margin-top: 17px;" width="320" /> </b></div>
<div style="text-align: left;">
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<div style="text-align: left;">
<b>INGREDIENTS:</b><br /><br /></div>
<ol style="text-align: left;">
<li> Rice flour-6 cups</li>
<li> Green chili paste-3 teaspoons</li>
<li> Sesame seeds-1 tablespoon</li>
<li> Cumion-2 teaspoons</li>
<li> Moong dal-2 table spoons</li>
<li> Salt-to taste</li>
<li> Butter-1 tablespoon</li>
<li> Turmeric-1/4 Th teaspoon</li>
<li> Ginger garlic paste-1 table spoon</li>
<li> Oil-to deep fry</li>
</ol>
<br /><b>METHOD:</b><br /><br /><br />
<ul style="text-align: left;">
<li> Soak moong dal in water for 1 1/2 hours and drain the water</li>
<li> Now Mix the flour along with other ingredients with hands thoroughly</li>
<li> Boil 2 cups of water,it should have maximum boiling point,and add to the flour mixture</li>
<li> Mix with spoon,and cool it,be careful while pouring the water</li>
<li> Now mix with hands,adjust water consistency</li>
<li> Mix the dough perfectly and divide into various lemon size ball</li>
<li> Take a zip lock cover cut into squares and apply oil both sides</li>
<li> Take the puri press and put one cover then place the dough ball followed by another cover,and press gently</li>
<li> Remove the pressed one and place it in hot oil gently and deep fry</li>
<li> Repeat the process for remaining.</li>
<li> Oil should be in medium heat,so that they will fry to a nice golden brown</li>
<li> Once done cool the crackers completely and store in air tight container</li>
<li> Savoury crackers are ready to serve</li>
</ul>
<br /></div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-49941302444512102932016-01-26T22:03:00.004-08:002016-01-26T22:03:40.929-08:00Bellam Appalu Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<img class="irc_mi" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpftGR68fzIi43Vlh29y6MfCZgG3N0bztnYdnDiSexRON5AI9xGaZ7LAS6awqtepPKRVOughsG7MLRaFssYfPfyGdlv33lJmNJB7_kELsSCNtg47vNPqjw8P3gOP4tIsucLXehPZIvlJxt/s200/2011-03-313.jpg" style="margin-top: 12px;" width="200" /> </div>
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<b>Ingredients:</b><br /><br /> 3/4 cup Rice Flour<br /> 1/4 cup Wheat Flour/ Maida<br /> 1 cup Jaggery<br /> 1 cup Water<br /> 1/4 cup oil to add & oil for frying<br /> One cut open Ziploc<br /><b><br />Method</b><br /><br /> In a bowl mix together Rice Flour and Wheat Flour/ Maida.<br /> Turn on the stove on medium flame, and in a vessel mix water and jaggery and bring it to boil till the jaggery is completely dissolved.<br /> Add the flour mixture slowly stirring continuously without forming any lumps.<br /> Once the mixture starts to thicken, you can turnoff the flame.<br /> Note: Once the mixture cools it should be pliable to form balls.<br /> Add 1/4 cup oil to it and let it cool down to the temperature where your hands can handle the mixture.<br /> Heat oil in a kadai on a medium flame.<br /> Once the oil is heated, grease the Ziploc with oil.<br /> Make a small ball out of the dough and press into a disc of 0.5cm thickness on the Ziploc uniformly and fry in the oil till golden color.<br /> Drain them on a paper towel and enjoy !<br /> </div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com1tag:blogger.com,1999:blog-8421872716821001176.post-63404003052020597172016-01-26T21:53:00.000-08:002016-01-26T21:53:20.595-08:00Atukula Laddu - Poha Laddu<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img class="irc_mi" height="303" src="http://www.allrecipeshere.com/wp-content/uploads/Atukula-Laddu-Recipe-for-Varalakshmi-Pooja.jpg" style="margin-top: 45px;" width="372" /> </b><br />
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<b> Ingredients:</b><br />
<b> </b><br />1 cup Poha/Atukulu<br />1 cup Powdered Sugar<br />1/4 cup Ghee<br />2 tbsp Cashew nuts,finely chopped<br />1 tbsp Raisins,chopped<br />2 Green Cardamoms<br /><br /><b> Method:</b><br /><br /> Dry roast poha over low-medium flame until the poha is well roasted and it turns slight brown in color and also crispy ,it takes around 7-8 mins and let it cool and then powder it to a very fine powder.<br /><br /> You can use approx grind 1/3 cup sugar(+ 1 to 2 tbsp sugar for sweeter ladoos) with the seeds of two cardamoms to get a fine powder.<br /><br /> Mix together sugar powder and roasted aval flour without any lumps and it is mixed properly.Check for the sweetness now if you want more sweet add 1-2 tbsp extra sugar powder and mix well again.<br /><br /> Heat ghee in a wide kadai and add chopped cashew nuts and raisins and fry them until the cashews turns slightly brown and raisins become plumpy.<br /><br /> Add the ghee with the roasted dryfruits to the aval-sugar powder mixture and mix it properly until the ghee is coated properly.<br /><br /> Let the mixture becomes luke warm and can be handled with hands.Make lemon sized round balls out of it and arrange them in a plate. If you find it difficult to make into ladoos heat 1-2 tbsp ghee accordingly and add it to the mixture and make ladoos.<br /><br /> Once it is cooled completely store it in an air tight container.These can be stored for over a week.<br /><br /></div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-38797671940604454292016-01-26T21:47:00.001-08:002016-01-26T21:47:41.905-08:00Moongdal Ladoo (Pasiparuppu Ladoo) Recipe - Laddu Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img class="irc_mi" height="150" src="http://cookingrecipesofindia.com/wp-content/uploads/2015/04/Besan-Ladoo-Recipe-520x245.png" style="margin-top: 84px;" width="320" /> </b><br />
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<b>Ingredients</b><br /><br /> 1 cup Yellow Moong(Pasiparuppu)<br /> 11/4 cup Powdered Jaggery<br /> 1/4 cup ghee<br /> 1/4 tsp elaichi powder<br /><br /><b>Directions</b><br /><br /> Dry-roast Yellow Moong till badami colour.cool it for sometime.<br /> Grind them into a slightly coarse powder.Not very fine powder.<br /> Add elaichi powder,powdered jaggery into the grounded moong dal.<br /> Heat ghee and add the ghee into the mixture.<br /> Make small balls out of it.<br /> Moongdal ladoo is ready.<br /><br /></div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-90057687450654289522016-01-26T21:42:00.000-08:002016-01-26T21:42:20.368-08:00Chiroti Rava Sweet Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ji0ce5ik7E2-EPAez1e5H4nt4-Gg9pkDIGXzv3U7Gim1CoyG-IeCbnAbU0U0oNYv0Z5hVE1H82lGuhRiVH2GqJCDrCoiefMmhZsO1Rwim5K4tuq40lScZ7ebITXpPJ1vRvtmzxMV4XM/s1600/chiroti-recipe.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ji0ce5ik7E2-EPAez1e5H4nt4-Gg9pkDIGXzv3U7Gim1CoyG-IeCbnAbU0U0oNYv0Z5hVE1H82lGuhRiVH2GqJCDrCoiefMmhZsO1Rwim5K4tuq40lScZ7ebITXpPJ1vRvtmzxMV4XM/s320/chiroti-recipe.jpg" width="320" /></a></div>
<b>Ingredients:</b><br />Maida – 3 cups<br />Chiroti Rava (Sooji) – 1 cup (if available or see note at the end)<br />Sugar – 1 1/2 cups, coarsely powdered<br />Raw Rice Flour – 1 cup<br />Ghee – 1 cup<br />Salt – a large pinch<br />Oil (or Vanaspati) as required<br /><br /><b>Method:</b><br />1. Combine maida, rava, salt, 1/3 cup of ghee and little cold water in a bowl.<br />2. Mix well to a stiff dough.<br />3. Cover with a wet cloth and keep aside for 30 to 40 minutes.<br />4. Knead once again and make small balls of the dough.<br />5. Roll them out into small/medium chapatis.<br />6. To the remaining ghee, add rice flour and mix well.<br />7. Spread 1/2 tblsp of this ghee-rice flour mixture on the prepared chapatis.<br />8. Keep 4 to 5 of the chapatis one top of the other and roll them tightly, like a cylinder.<br />9. Cut them into 1 inch pieces.<br />10. Heat oil in a deep frying pan.<br />11. Deep fry the pieces until light golden brown.<br />12. Remove and drain excess oil.<br />13. Sprinkle sugar on top.<br /><br />Read more: http://www.awesomecuisine.com</div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-84038978215779372292016-01-20T06:32:00.001-08:002016-01-20T06:32:47.423-08:00Pala Munjalu Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b></u><br />
<br />
<i><span style="font-family: Verdana,sans-serif;">For Stuffing:</span></i><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="ingredients">3/4 cup Chana Dal</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="ingredients">1 cup Jaggery, powdered</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="ingredients">3 tbsp Grated Fresh Coconut</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="ingredients">1/4 tsp Cardamom Powder</span></span></li>
</ul>
<i><span style="font-family: Verdana,sans-serif;">For Outer Layer:</span></i><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="ingredients">1.5 cups Semolina</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="ingredients">3 Cups Milk</span></span></li>
</ul>
<ul style="text-align: left;"><span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="ingredients">Oil for deep frying </span></span></li>
</ul>
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<img border="0" height="auto" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOz2Z1uzEoR0v8DkLf6f6EQmqJw9FR-6UA0mOkYXQZloDOIm9xg33SINL5e511kEIpB2eP8e_17vy6BQmNkJ-E5-gJTA7VH49maGHYeNSU3TwB9syPW4sOIL-cNs0i-hNf0e1EnX0y9c/s1600/poornam+1.jpg" width="600" /></div>
<u><b><span style="font-family: Verdana,sans-serif;">Method:</span></b></u></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Wash and pressure cook the chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape.</span></span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Drain all the excess water completely. Make sure that there is no water and let it cool down. </span></span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Grind the cooked dal into a powder and keep it aside. </span></span></li>
</ul>
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="auto" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nnuqCGvOxsAVriXfQly00PMm2atoGmBo0H3P16R_Ii3wN-3IvRDKuB6ohwZSM9L-lTZFJxt9VYj9BlLZzQYsWvFrWSqJGTng5EGRGzQhMMCe4NBYQcUNFcIZEnm4su3kNXl1r50PGT8/s1600/poornam+2.jpg" width="600" /></div>
<ul style="text-align: left;">
<li><span itemprop="recipeInstructions">
<span style="font-family: Verdana,sans-serif;">Combine the powdered jaggery and little water in a pan. Let the jaggery dissolves completely. and bring it to a boil.</span></span></li>
</ul>
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<img border="0" height="auto" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmE9IZAP-nVVvJLBD8GMT7eXF50Vudj3pt-HnNgis4z3jmdp1ImHYlbY6s6Qls4q1R2KAttBiJQSE28Q06Y6d4-mYid2sOdyS7gS6CP23YQ_6cPVYH5e5lbsew8AJtk_JGmL5gSpOgdZg/s1600/poornam+3.jpg" width="600" /></div>
<ul style="text-align: left;">
<li><span itemprop="recipeInstructions">
<span style="font-family: Verdana,sans-serif;">Now add the ground chana dal, grated coconut and cardamom to it and mix very well.</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Cook until the mixture thickens. When the mixture becomes like a dough, switch off the flame.</span></span></li>
</ul>
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<img border="0" height="auto" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6jVjUm1gEmMyvpRSehxL2Wxee5uSoAfEP47D8gMP9XG1KO8Q36-jLo3kqhhF-BKqaIf7f-UjXPcn45u6RO40tlL3j-UIelGj-6jQCjB1XQ45bht0DZQTkafrxHOMWRYOXg4IOBa79aw/s1600/poornam+5.jpg" width="600" /></div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Let it cool and divide into round shape balls. Keep them aside.</span></span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Bring milk to a rolling boil. Slowly add the semolina to it and stir continuously without any lumps.</span></span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Reduce the flame to low and let it cook for a couple of minutes or until the mixture thickens.</span></span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Let it cool for sometime and knead it well. The semolina dough should be very soft.</span></span></li>
</ul>
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<img border="0" height="auto" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkW0wrbr5Rxu6ZtM7X1YmG0r6xsIBPI3G5YTkvNoX9iqBi05dpSsgzwQygPwTChgdLFDhIgYSPD_9ToTbE2LUuEi1m0RiE063IeDwayVSRkD20gx2WOjJ6-TX5b4xqN5lugB3kMkgHfVc/s1600/pala+munjalu+recipe.jpg" width="600" /></div>
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<ul style="text-align: left;">
<li><span itemprop="recipeInstructions">
<span style="font-family: Verdana,sans-serif;">Grease your hands with little oil / ghee and divide the dough into round shape balls.</span></span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Flatten the dough ball and keep pressing with your finger to form a disc or cup.</span></span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Place chana dal stuffing in the middle. Bring the edges together and seal it. Shape it into a smooth ball.</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="auto" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5B2v65oQDhAUegFcvkD0iUZiJSFYCOGFYXN_RmqTE-jnPxcahiPhI7dM1xYNkON0JiFCZgYnRpUMQhj0lhIx8rlLc7OfaXX5CDITBTlR6JCLy2CcE-DXR3sERYmZscA8ugEwDYwGdtw/s1600/paala+munjalu+recipe.jpg" width="500" /></div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Heat oil in a pan for deep frying. Deep fry the stuffed balls in hot oil until golden brown color.</span></span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Remove from the oil and place on paper towels. Serve!</span></span></li>
</ul>
</div>
</div>
Source: http://www.blendwithspices.com/2013/09/pala-munjalu.html</div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-45525295547584921972016-01-20T06:27:00.000-08:002016-01-20T06:27:32.060-08:00Moong Dal Bobbatlu/ Pesarapappu Bobbatlu<div dir="ltr" style="text-align: left;" trbidi="on">
<img class="irc_mi" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8onKzeU61pXK6blc1rLENX_BiY1DfUxo01CY7M7wk4fWzl_bcDoiTBm-9Hd2PsShdsOlgTZw9B7Pxp3IWZBYXlJf9Zzfa2KgvIuvedxdugCuRZvP8x981mcJQ3plOBwgUWdOw8Vvfrej/s400/IMG_3126.JPG" style="margin-top: 47px;" width="400" /><br />
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<i><b><span style="font-size: medium;">Ingredients</span></b></i><br />
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<ul style="text-align: left;">
<li>Maida 2 cups</li>
<li>Moong del 1 ½ cup</li>
<li>Suger 1 ½ cup</li>
<li>Oil & ghee </li>
<li>Cardamom powder ½ tsp</li>
<li>Salt for taste</li>
</ul>
<div>
<b><i><span style="font-size: medium;">Method for </span></i></b><b style="font-size: x-large;"><i>Moong Dal / Pesarapappu Bobbatlu</i></b></div>
<div>
<b style="font-size: x-large;"><i><br /></i></b></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawJpq3zm9hFFher7Z_549IdY_60HuM8ADtpdws5eY5-b39NgFYHZU_7hPoF6WCxXzgPC39Ua_rA8HsskY-Yn7016b9W3Wyd65niTu8cCW_-XSVx4T08sQfpZA8dELIWdbB2JIJ9vxCoY/s1600/2.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Stuff Prepare" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawJpq3zm9hFFher7Z_549IdY_60HuM8ADtpdws5eY5-b39NgFYHZU_7hPoF6WCxXzgPC39Ua_rA8HsskY-Yn7016b9W3Wyd65niTu8cCW_-XSVx4T08sQfpZA8dELIWdbB2JIJ9vxCoY/s1600/2.jpg" title="Stuff Prepare" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuff Prepare</td></tr>
</tbody></table>
<br />
Step 1<br />
Take a bowl, add maida and tablespoon oil and pinch of salt than mix
well. Add required water make a dough mix well with oil than keep it a
side.<br />
<br />
Step 2<br />
Take necessary water to boil moong del than cook it on medium flame upto
moong del turn into cook. After cook moong del remove the water and
mash it then keep it a side<br />
<br />
Step 3<br />
Bring a bowel add sugar & del then mix well cook it low flame until
turn into thick mass. For the taste purpose add ¼ salt & Cardamom
powder then turn off flame and mix well. After cool stuff then make it
into small size balls and keep a side.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfx9DxGGkTp7rjSsCIRL2chzVWSCFJdlhat3FrSpgyiRPO7n4lkr5FvS4qbdAKWI4jxrjq6q5_mRTWqptwnfS08ex9wCP0UGcNquCDx5d2Phv_C-2I8RPfMdeJ5j7fZLSi5KcnqHxEoYE/s1600/3.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Babbatlu Preparation" border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfx9DxGGkTp7rjSsCIRL2chzVWSCFJdlhat3FrSpgyiRPO7n4lkr5FvS4qbdAKWI4jxrjq6q5_mRTWqptwnfS08ex9wCP0UGcNquCDx5d2Phv_C-2I8RPfMdeJ5j7fZLSi5KcnqHxEoYE/s1600/3.jpg" title="Babbatlu Preparation" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Babbatlu Preparation </td></tr>
</tbody></table>
<br />
Step 4<br />
Make small size of chapathi than take sweet ball place center of the
chapathi and fold it without showing the sweet ball. Carefully make the
balls like chapathi with fingers, same prepare all them and keep it a
side<br />
<br />
Step 5<br />
Heat pan and place bobbatu then roast it with ghee both side until turn
it golden brown remove from the plate. After come to the room
temperature then serve with ghee.<br />
<br />
Source: http://easyandsimplehomemaderecipes.blogspot.in/2014/12/moong-dal-pesarapappu-bobbatlu.html <br />
</div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com1tag:blogger.com,1999:blog-8421872716821001176.post-48257000064014781392016-01-20T06:24:00.000-08:002016-01-20T06:24:09.687-08:00Cracked Wheat Payasam - Godhuma Rava Payasam - Broken Wheat Kheer Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
<b style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img class="irc_mi" height="246" src="http://cdn.awesomecuisine.com/wp-content/uploads/2014/02/godhuma_rava_payasam.jpg" style="margin-top: 74px;" width="400" /> </b><span style="background-color: yellow;"></span><br />
<span style="background-color: yellow;"><b>Ingredients:</b></span><br /><br />Broken Wheat: 1/2 cup<br />Powdered Jaggery: 3/4 cup<br />Milk: 1 and half cup<br />Water: 1 and half cup<br />Almonds and Cashews<br />Ghee: 1 tbsp<br />Cardamom Powder: 1/2 tsp<br /><br /><span style="background-color: lime;"><b>Method:</b></span><br /><br />1. Heat ghee in a pan. Add and fry the chopped nuts until light golden color and set them aside. <br /><br />2. In the same pan, add the broken wheat and fry for a minute. Add boiling water to it and mix very well. <br /><br />3. Cover the pan with a lid and reduce the flame to low. Let it cook until the rava gets cooked well. <br /><br />4. Now add the powdered jaggery and cardamom powder to the cooked wheat and allow the jaggery to melt. <br /><br />5. Then add the milk and cook for a couple of minutes. Add the ghee roasted nuts and switch off the flame. </div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-21620030795847241872016-01-20T06:16:00.000-08:002016-01-20T06:16:55.255-08:00Bellam Thalikalu Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients :</b><br /><br />Fresh Rice Flour(Home Made) - 1 Cup<br />Jaggery -1 or 11/2 Cup<br />Milk (optional) -1 Cup<br />Ilachi Powder - 1/2 Tsp<br />Water - 2 Cups<br />Salt - 1 Pinch<br /><br /><b>Method :</b><br /><br />1. Take a deep Vessel add water and Salt after Boil Water add Rice Flour, stir thoughly while adding the Rice Flour.Close the Lid and leave it aside and allow to Cool.<br /><br />2. When the dough is cool Knead it Well and make soft dough. Now Take a small lemon size balls of the dough and roll between your palms.(you can dust some rice powder make thalikalu). and<br />You can also make small marble size balls to make Undralla Payasam. Keep them aside<br /><br />3. Now take another Vessel add grated Jaggery and 2 Cups of Water after boil add Cardamom Powder and grated Coconut. Keep a Lid and Boil for 5 Min.<br /><br />4. Remove the Lid add Prepared Talikalu. If you want the payasam to be more thick, take a cup of water add a table spoon of rice powder to it. Mix it well and add it to the payasam.<br /><br />5. For Tasty add Hot Boiled Milk boil for 5 Min. then Switch off the Stove.</div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-16022041251913854712016-01-20T01:36:00.001-08:002016-01-20T01:36:56.545-08:00Verusenagapappu Vundalu - Roasted Peanut Laddu - Palli Undalu<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<b> </b><img class="irc_mi" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPl4HRZ6S8Khltmqi_qcRdeUeOfnclOqlpZMYhhrvlUPM_eIn5xVcuQAxSjuFtamAgk37u_gn-ylLpDLw0mitfRiBvitg4udy29wsAtMtgsJItLpV61XDjQyk6nSJoxQ22dAPNaUP6yKU/s1600/100_5135.JPG" style="margin-top: 17px;" width="478" /></div>
<br />
<b>Ingredients:</b><br />
<b> </b><br />Groundnuts/Peanuts/Palli - 200 grms<br />Jaggery - 200 grms<br />
<br /><b>Procedure:</b><br />
<br />Heat the wok. Dry roast peanuts. While roasting peanuts we need to be careful. First heat the wok and then only add peanuts. Keep the flame in simmer and using a spatula roast them till the aroma came out. Normally people may prefer to roast them in the oven but I prefer do it only on the stove so that we can fry them uniformly, instead of burning some of them. <br />Spread them in a wide plate to cool down. Once they cooled remove the skin by rubbing them with a kitchen towel or we can do it with our palms also.<br />Cut jaggery and put it in a wide and thick bottomed vessel. Pour enough water to cover jaggery. Allow it to melt. Cool it for while and string through fine sieve to remove dust from it. Pour cleared jaggery syrup in a wide and thick bottomed vessel. Boil it to get soft ball consistency.<br />
<br /><b>To check the consistency</b>: Take little water in a bowl, add small amount of syrup. Roll it with fingers if it is formed into a small soft ball then consider it reached to required consistency. Immediately put off the stove and add the skinned peanuts to it. Mix it well and make laddus when it is enough warm to handle it. Apply a little water to the palm and make laddus. Crunchy and tasty peanut laddus ready to serve. Once they come to room temperature store them in an air tight container.<br />
<br />
Source: http://mouthwateringcuisine.blogspot.in/2014/11/peanut-laddu.html</div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-85575830327715874122016-01-20T01:27:00.003-08:002016-01-20T01:28:47.266-08:00Verusenaga Pappu Achu - Palli Chikki<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img class="irc_mi" height="269" src="https://i.ytimg.com/vi/sEIQejzZijQ/maxresdefault.jpg" style="margin-top: 62px;" width="478" /> </b><br />
<br />
<b>Ingredients :-</b><br />
Ground nuts - 3 cups<br />
Jaggary (bellam) - 11/2cups<br />
Sugar - 1 cup<br />
Water - 25ml<br />
<b><br />Preparations :-</b><br />
Grate the jaggary into small pieces<br />
Roast the ground nuts in medium flame<br />
Let them cool<br />
Remove the outer layer of ground nuts by pressing them hardly in between hands<br />
Otherwise place them in a cloth & press hardly with hands & blow air through them<br />
<br />
<b>Process :-</b><br />
Take a heavy bottomed pan add sugar, water, jaggary one by one<br />
Turn on the flame to medium<br />
Stir continuously until you get needed texture<br />
Check in between by pouring some syrup in cold water<br />
The texture of syrup must be rocky while it is in water<br />
Once you get the texture, switch off the flame & add roasted ground nuts<br />
Mix well fastly otherwise it becomes thick stick to the pan<br />
Then pour it on foil or plastic cover which is covered by oil<br />
Press on it with small bowl, which is also covered by oil at bottom surface<br />
Make creases with knife while it is hot</div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-83486903992977392712016-01-20T01:24:00.000-08:002016-01-20T01:24:59.586-08:00Chalimidi- Traditional Rice Sweet <div dir="ltr" style="text-align: left;" trbidi="on">
<b style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img class="irc_mi" height="240" src="https://i.ytimg.com/vi/gB_LPqpApUI/maxresdefault.jpg" style="margin-top: 17px;" width="320" /> </b><br />
<b>INGREDIENTS:</b><br /><br />Rice ---1 cup<br />Jaggery----1 cup( grated)<br />Coconut pieces ---- 1/2 cup (cut in small cubes)<br />Ghee-------1 tbs<br />Elachi/cardamom powder -----1 tsp<br />Kaju: For Decoration <br /><br /><b>METHOD :</b><br /><br />1. Soak the rice in water for one hour.<br />2. Drain the water and spread them on a cloth and dry.<br />3. Do not dry too much.<br />4.Grind finely and sieve to get very nice flour.<br />5.Cut the coconut in to small pieces and fry them in little<br />ghee until turns light brown.<br />6.Add little water to jaggery and make very thick syrup.<br />7.Test for syrup take a little syrup and drop in water.<br />If you can make fa ball out of that from water, that is right paakam.<br />8.Turn off the heat and add rice flour little by little.<br />9.while mixing thoroughly to avoid lumps.<br />10.then add coconut pieces , elachi powder and ghee and mix well.<br />11.Cover with lid.<br />12.When it is cool, make balls and store in a dry container.<br /><br /><b>variations: </b>If you want you can make with sugar instead of Jaggary.<br /><br />This traditional sweet dish is mandatory in the following occasions:<br /><br />While seeing off the bride after wedding.<br />Offered to the pregnant woman at baby shower.<br />Offered to the young mother while leaving for her husband's home. </div>
Anonymoushttp://www.blogger.com/profile/02547201298337612396noreply@blogger.com0tag:blogger.com,1999:blog-8421872716821001176.post-50495814616079143032016-01-20T01:17:00.000-08:002016-01-20T01:19:45.836-08:00Pakam Chalimidi - Panchadara Chalimidi <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Ingredients:-<br />
<br />
Rice flour -2 cups<br />
Sugar-1 cup<br />
Coconut Pieces-1 cup<br />
Pure Ghee -2 cups<br />
Sesame seeds powder-1 1/2 cup<br />
<br />
<br />
<br />
Method:-<br />
<br />
<br />
Soak 3 cups of rice for overnight.Drain the rice completely and leave it to for 10 minutes.<br />
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Grind
the soaked rice into fine powder.Sieve the powder to remove coarser
grains.Grind the coarse grains and sieve again.The end rice powder
should have pretty smooth texture. Keep it in a covered box.<br />
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In a pan fry the coconut pieces with a little ghee until they will turn to light brown color.<br />
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In
a pan add sesame seeds and 1/2 cup of water mix well.Dry roast he
sesame seeds until light brown color. and .Keep it aside for its cool
down.When cool down make fine powder.<br />
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Add sugar and 1 cup of water in a bowl and boil till the solution gets to a very strong sugar syrup.(unda paakam)<br />
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When syrup is ready add 1 cup of ghee.Remove the bowl from stove.<br />
Add rice flour,fried coconut pieces to it slowly,stirring all the time. Make sure that no lumps are formed.<br />
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Now add reaming ghee and sesame seeds powder mix it well.<br />
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When cool down,store in a dry container in refrigerator for longer duration.<br />
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Ready to eat......<br />
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http://edivyaraj.blogspot.in/2010/12/pakam-chalimidi.html <br />
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