Monday, November 29, 2010

dosa avakaya(cucumber chutney)

we have so many types of dosakaya chutneys.this is the basic one. very soon i will come up with other type of chutneys too.

  • 1 medium size cucumber(dosakaya)
  • 2 Tbls red chilli powder
  • 1/2 tsp mustard seeds powder
  • 2 Tbls oil
  • salt to taste
  • pinch of hing
  • 1/2 tsp mustard seeds and cumin seeds for tempering
    cut the cucumber into small pieces (1/2 inch size).
    take a glass or ceramic bowl add red chilli powder,mustard seeds powder,salt mix well.then add 1 1/2 Tbls oil to that mixture and mix well.
    add cucumber pieces to that mixture. and take a pan heat the remaining 1/2 Tbls oil and crackle the mustard and cumin seeds and let it cool down then add it to cucumber mixture.
    it may look like dry but after 5 to 6 hours it oozes out oil. after a day keep it refrigerate because cucumber pieces observes too much salt.

    Monday, November 22, 2010

    guava jam

    Guavas are excellent source of vitamin C.They are also good source of vitamin A, folate, potassium,magnesium and copper.And guava jam is very tasty kids like it very much.

    • Guavas cubed 3 cups (3 guavas)
    • sugar 1 1/2 cups
    • water 3 cups
    • 1 Tbls vinegar
    • 1 tsp lime juice
    • 1/4 tsp salt
      peel and cut guavas into small pieces about 1/2 inch. Take a heavy bottom pan add guavas,sugar,2 cups water,vinegar,lime juice,salt. bring to boil on high heat then reduce heat to medium and boil for about 30 minutes.
      remove from the heat set a side to cool down .
      pour the mixture through a metal sifter in to a pan to separate out the seeds. use a spoon to force the mixture to the sifter.pass the mixture through the sifter for a second time.

      transfer guava mixture back into pan. add remaining 1 cup water bring it to boil on medium high heat then immediately reduce heat to medium-low and simmer it for 30 minutes or until thickened.
      move pan from stove set aside to cool. transfer jam into jars and refrigerate. jam will stiffen as it cools down.

      this recipe makes about 12 ounces.

      Thursday, November 18, 2010

      sooji halwa(rava kesari)

      sooji halwa is well known sweet, mostly we make this as a naivedyam. This is very very easy recipe.

      • 1 cup sooji or semolina or ravva
      • 1 cup sugar
      • 21/2 cups water or milk
      • 1/4 tsp  orange food color (optional)
      • 2 Tbls cashew nuts
      • 2 Tbls raisins  
      • 1/2 cup Ghee or Butter
               Take a non-stick pan melt the ghee or butter add cashew nuts and raisins lightly roast them then add sooji and keep mixing it on low flame till it gives you fragrance and  color. Add sugar and mix it once then immediately add water or milk at this point you should be careful after adding sugar don't wait long time. Increase the heat low to medium and mix well then add color if you want extra sugar you can add. when it starts to leave the bottom switch of the flame cover it with lid.

      Tuesday, November 16, 2010

      pornam boorelu

      I like this poornalu very much. Its a traditional sweet in south India. my mother makes these for every "varalaxmi vratam".


      • 1 cup channa dal(sanaga pappu)
      • 1 cup jaggery
      • 1/4 tsp cardamom powder
      • 1/4 cup rice
      • 1/4 cup urad dal(minapa pappu)
      • oil for deep frying
      Boil channa dal and cook till it is well cooked and drain the water when hot, and let it dry on a paper towel if needed.

      Powder the boiled channa dal in food processor or if it is well cooked you can press with masher.
      and  add jaggery to channa dal powder and cook till the mixer is thick, then add cardamom powder.
      Let this mixture cool down for some time,and make small lemon size balls out of it.
      For the batter,you need to soak the rice and urad dal at least for 4 hrs before, and grind to paste.Batter is same like dosa batter but not the fermented dough, after making the batter wait for half an hour then you can use it.
      Take the balls and dip them in the batter and deep fry them in fresh oil.


      Take them out and place on a paper towel.