PLAIN COOKIES!

A very simple and yummy cookies recipe is here for you all.This is the best way you can feed your family healthy food.Check them out...

INGREDIENTS:

Maida/all purpose flour-1cup
Butter-3/4cup
Powdered Sugar-3/4cup
Sooji/upma ravva-1/4cup
Baking soda-1/4tspn
Elaichi powder-1/2tspn
Cahews/badam/pista-for topping

PROCESS:

Preheat oven@ 190deg centigrade or 350F.
Take a baking plate,apply butter to it .
Take a mixing bowladd butter to it and stir it to a smooth paste.
Now add powdered sugar to butter and mix well ,till it becomes soft paste.
In other bowl add maida,sooji,baking sodaelaichi powder and mix well.
Add this mixture to the butter paste little at a time and keep mixing it .
Now you can mix it with your hand,knead well into a soft dough.
Now make small balls of this dough and press cashew or any dryfruit of your wish as topping and give a design on the cookie according to your thought.

Make small sized ones as they will expand into bigger size when they are baked.
Place the cookies you have prepared in the baking pan that is made ready .
Place each one with 1-inch gap and bake them in the oven for 25min.
Please keep checking for every 8min.It may be done before 25min as each oven temp and timing vary.
Once they turn into golden brown take them and out and allow them to cool.

Yummyyyy and crispy cookies are ready to serve..Enjoy them

ALLAM PACHADI !

INGREDIENTS:

Ginger-2inch size piece

Tamarind-lemon size

Jaggery/Bellam grated-

Red chilli-12

Curry Leaves-1/2cup

UradDaal-2tspn

ChanaDaal-2tspn

Mustard seeds-1tspn

Turmeric-1/4tspn

Salt to taste

Oil -8tspn

Hing-1/8tspn

PROCESS:

-Take dry ginger and remove its skin and cut into small pieces.
-Soak tamarind in little water(4tbspn water)for 15min or microwave for 30sec.
-Take a pan,add oil in it.Once oil is warm add uraddaal,chana daal.
-Once they start changing color add mustard seeds,red chilli and curry leaves.
-Fry them well.Now add hing and switch off the flame.
-Remove these ingredients from oil and once they are cool add them to grinder/blender.
-To this add grated jaggery,salt to taste,turmeric,tamarind,ginger pieces and grind them to paste.(If needed - then add very little water.)
-Once it is done add the oil in which you fried the ingredients to this paste and grind once.So that oil mixes with the paste very well.
-Now you can take it into a bowl.

This yummy allam pachadi  also called chinatapandu pachadi  goes well with idly or dosa or pesarattu.It also tastes good when served with warm rice and ghee.

CABBAGE AND COCONUT FRY!

INGREDIENTS:

Chopped Cabbage(1/2 of a med size)-2cups

Grated carrot-1/2cup

Grated Fresh coconut-1/4cup

Chopped onions-1/2cup

Green chilli-6

Soaked Pesarapappu/Moon daal-1/4cup

For Tadka:

Garlic cloves-2(crushed)

Chopped Ginger-1tspn

Urad daal-1tspn

chana daal-1tspn

Cumin seeds-1/2tspn

Mustard Seeds-1/2tspn

Curry leaves-6

Red chilli-2

Turmeric-pinch

PROCESS:

Take a big cooking bowl and cook cabbage and carrot in 1/2 cup of water for about 10min till they are half done.(Remove any excess water)
Soak moong daal in water for about 15min.
Now take a kadai or pan ,heat 2tspn oil, then add tadka ingredients one by one and once they start spluterring add moongdaal (remove from water) and fry for 2min .
Then add cabbage, add salt to taste and fry for 15min by stirring occasionally.
Then finally add grated coconut and cook for 4min and switch off the gas.

A very tasty cabbage fry is ready to serve with roti or rice.



NOTE:

You can also add cooked peas instead of moongdaal.

Also you can add soaked chana daal according to your taste

You can also add grated green mango to give a yummy taste

RAVVA LADDU! (Semolina Balls)

A very yummy sweet recipe is here for all of you.I just love ravva laddoo..I guess its the easiest recipe of  sweet and tastes delicious..My hubby loves them alot..Looking at them you just cant wait to have them ..So no more waiting ,just try them and enjoy them with your family..

INGREDIENTS:

Sooji/Upma ravva/Semolina-1cup

Sugar-1cup(acc to ur taste)

Cashews-10 whole nuts

Raisins-10

Desi Ghee-25-30gms

Boiled milk-1/2 cup

Grated Fresh Coconut-25gms

Elaichi /cardamom powder-1tspn

PROCESS:

Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins.
Once the raisins balloon up, remove. Then roast the grated coconut.
Remove once done. Keep all these aside. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.Then add the sugar. Mix well for 3-4min .
In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder.
Then slowly add the warm milk little at a time into the bowl. Check if you are able to gather as balls.
Then start making laddu in batches .Initially they are wet laddu ,leave them aside for 10-15min until they dry and energy boosting tasty ravva laddu are ready to eat and enjoy with your family...!

NOTE:

While roasting the Rava, make sure you have the flames in sim, else there is a chance of the rava getting over roasted.
Its enough to add only the required amount of milk to get you form balls. Depending on the rava and the sugar at times we may not use all the 1/2milk.
Since we add milk and coconut, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week or 10days.

Andhra Sambar !

INGREDIENTS:

Tuvar/toor daal-1cup

Onion sliced-1/4cup

Green chilli sliced-4

Tomato cubes-1/4cup

Sorakaya/bottlegourd cubes-1/2cup

Bhendi/okra/ladyfinger pieces-1/4cup

Pepper/Eggplant pieces-1/4cup

Drumstick pieces-1/4cup

Ginger chopped-1tspn

Red chilli-2

Hing/Igua-1/4tspn

Sambar powder-1tbspn

Mustard seeds-1/2tspn

cumin seeds-1/2tspn

Urad daal-1/2tspn

Garlic mashed-1clove

Turmeric powder-pinch

Curry leaves-1stem

Chopped cilantro-1/4cup

Salt to taste

Tamarind-2inch size

PROCESS:

Wash and dice all the vegetables.You can add or remove any vegie acc to your taste.

Wash toor daal and add water and cook it along with turmeric powder in a pressure cooker.

Once daal is cooked mash it with ladle.
Cook all the vegies together in a cup of water in cooker for just 3whistles or you can cook outside also in a pan.

Once the vegies are cooked ,to this add cooked daal, and tamaring water -1cup and extra water depending on the consistency u like(around 3-4cups of water).

Add salt to taste and sambar powder .Let it come to boil (takes about 10-15min).

Take a pan for tadka.Heat some oil in a pan, add mashed clove,mustard, cumin seeds, urad daal,red chillies, green chillies, curry leaves and keep frying for a few minutes. Finally before removeing it from flame add hing and season the sambar with tadka.

Add chopped cilantro on the top ofr garnish.

Garamagaram sambar ready to serve with rice or with idly/dosa.

Andhra Majjiga Pulusu !

Andhra majjiga pulusu is very simple and tasty recipe.My hubby loves this dish when served with daal.Its a enhancement to majjiga charu.Both are different.Majjiga charu is plain buttermilk with some tadka.Where as Majjia pulusu consists of cooked vegies added to it.Here is the recipe for al frds.

INGREDIENTS:

Buttermilk-2cups

Onion sliced-1/2 cup

Drumstick pieces-6

Brinjal slices-1/2cup

Tomato cubes-1/4cup

Sorakaya/Bottlegourd cubes-1/2cup

Green chilli-5

Curry leaves-1stem

Chopped cilantro-1/4cup

Salt to taste

For Tadka:

Mustard seeds-1/4tspn

Methulu/methi seeds-1/4tspn

Ginger finely chopped-1tspn

Turmeric powder-1/2tspn

Process:

First Cook all the vegetables in a cup pf water for 15min.Once they are soft remove any excess water.

Now take a pan ,add 1tbspn oil,once hot add ingredients of tadka one by one .Once they start to splutter add cooked vegies,and chopped cilantro and after 2min add buttermilk and enough salt to taste and keep stirring with gas on med flame.

Keep stirring for about 10min.

Tasty Majjiga pulusu is ready to serve with hot rice and daal.Enjoy....!