Sweet Mango Chutney Recipe

  Sweet mango chutney recipe | How to make sweet mango chutney recipe?
       This sweet mango chutney is very famous across North India .I have prepared this chutney in my own style. The sweet mango chutney can be prepared with slightly ripened mangoes. This chutney goes well with hot rice, rotis . You can spread this chutney as a sauce on bread too.

                   



 

Sweet Mango Chutney:

Ingredients:

• Large mangoes ( slightly ripened ) - 2
• Grated Jaggery - 2 tsps
• Lemon juice - 1 tsp
• Roasted cumin powder - 1 tsp
• Red chili powder - 2 tsps
• Roasted - coriander powder - 1 tsp
• Oil - 3 tsps
• Salt to taste

Method :

1. Wash the mangoes well.
2. Peel and cut them into cubes.
3. Heat the oil in a pan and fry the mango cubes until they turn soft.
4. Dissolve the  jaggery in water and add to the above and cook for 2 minutes.
5. Mash well and allow to cool.
6. In a blender add the mashed mango mixture along with cumin powder , coriander powder,salt and red chili powder.
7. Blend to a smooth paste. Add lemon juice and mix well.
8. Store the sweet mango pickle in an airtight container .
9. This chutney stores well if refrigerated.

Coriander Lemon Chutney Recipe- Kothimeera nimmakaya karam Recipe

Coriander lemon spicy Chutney Recipe | Kothimeera nimmakaya karam recipe

                    

The kothimeera karam can be prepared with coriander leaves, green chilies and lemon juice. Green vegetables are in rich in anti-oxidants,minerals and fiber.This spicy coriander chutney increases the appetite. This chutney is a  great side dish for mudda pappu (Dal).

Ingredients : 

• Coriander leaves - 2 bunches
• Green chilies - 3 or 4
• Lemon - 2
• Salt to taste

Method :

1. Separate the roots of  the coriander leaves.
2. Wash the leaves under water.
3. Cut the green chilies.
4. Cut the lemons in half and extract the juice.
5. Grind the coriander leaves and  green chilies by adding salt.
6. Transfer into a bowl.
7. Add lemon juice and mix well.
8. This spicy kothimeera karam goes well with mudda pappu ( Dal ).
9. This chutney is a great combination with idly and dosa. 

Coconut Laddoo - Kobbari Laddoo

Coconut Laddoo Recipe | How to make cococnut laddoo | Kobbari Laddoo recipe

 Coconut laddoo recipe / kobbari laddoo with jaggery is a delicious Indian sweet prepared with fresh  grated coconut , ghee and jaggery. This is a south Indian dessert recipe that is very easy to prepare at home and satisfy your sweet tooth.I am sure your family members would be liking this sweet recipe . This laddoo offered as 'prasadam' in temples also.

        How to prepare Coconut laddoo /kobbari laddoo with jaggery?

Ingredients :

• Fresh coconut - 1 cup
• Jaggery - 1 cup
• Ghee - 1 tbsp
• Water -1and 1/2 cups
• Elaichi  ( cardmum powder ) - 1 tsp

Method: 

1. Take a vessel and pour 2 glasses of water and boil. Then add the jaggery to the boiled water keep stirring until the jaggery  dissolves in the water.   
2. In a pan add one table spoon of ghee and add grated coconut and saute for a few minutes till we get fine aroma and golden brown colour.
3.  Now pour the jaggery syrup,  to the fried coconut and  stir fry in low flame.
4. Add some cardmum powder and mix well.
5. Give a stir and cook for 4 or 5 minutes .The mixture becomes thick.
6. Transfer the mixture into a plate.
7. When the mixture is  warm , apply ghee to the hands and make a perfect shape of laddoo.
8. Now the tasty coconut jaggery laddo is ready to eat.

   Coconut laddoo with jaggery/kobbari laddoo

Tomato Onion Chutney Recipe - Onion Tomato Chutney Recipe

Onion Tomato Chutney Recipe / How to make Tomato Onion Chutney Recipe

 

 Have a look at my you tube video 

 

   Tomato onion chutney or Onion tomato chutney recipe is a south Indian delicious dish that can be used for side dish for Idly,Dosa,Vada .You can consume it for steamed rice with ghee.The main ingredients for this recipe are tomatoes,onions,garlic , green chilies and red chilies.Here I put the chilies according to my taste buds if you are a spice lover add more chilies.

Tomato Onion Chutney

Ingredients :

• Tomatoes - 4
• Onions - 2
• Green chilies - 2
• Red chilies - 2
• Garlic pods - as required
• A sprig of curry leaves
• Salt to taste
• Oil - 1 tbsp

Method :

1. Wash the tomatoes and make two vertical cuts in each of the tomato. 
2. Likewise cut the onions too.
3. Wash the green chilies and curry leaves. Cut the the green chilies.
4. In a pan heat the oil ,add mustard seeds, and cumin seeds and fry well.
5. Now add green chilies and garlic pods .Fry until to get a good aroma.
6. Add tomatoes , onions and red chilies to the above seasoning and cook for 5 mins.
7. Add salt. Cover with a lid and stir in between.
8. Turn off the stove after well cooked and allow to cool.
9. Grind in a mixer jar. Transfer the chutney into a bowl.
10. Now heat a teaspoon of  oil in a seasoning ladle, add mustard seeds , cumin seed sand curry leaves fry well.
11. Add the seasoning to the chutney.Serve with idly , dosa or rice
12. Shelf life : 2 or 3 days in refrigerator

Mamidikaya Turumu Pachadi - Grated Mango pickle

 Mamidikaya turumu pachadi |Grated Mango Pachadi

How to make mamidikaya turumu pachadi instantly ? 
In summer season we can make so many variety's of tangy and  spicy dishes with raw mangoes.Mamidi turumu pachadi  is a sour and tasty Andhra dish.

Mamidikaya turumu pachadi / Grated mango chutney

Ingredients :

• Raw green mango (Medium sized) - 1
•  Red chili powder - 3 tsps
• Salt - 2 tsps or according to taste
• Mustard and Methi seeds powder - 1 tsp
• Asafoetida ( Hing ) ,Inguva - 1 tsp
• Turmeric - 1 tsp
• Oil - 2 tbsps

For seasoning ;

• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Urad dal ( minapa pappu ) - 1 &1/2 tsp
• Curry leaves - a sprig

Method :

1. Wash the mango in salted water.Wipe out with a clean cloth.
2. Peel the skin and grate the  mango  using a small sized grater. 
3. Dry roast 2 tablespoons of mustard seeds and Methi seeds in a pan and make a fine powder after completly cool. Preserve the powder in a plastic bottle for future consumption.One teaspoon is enough for this chutney.
4.  Heat oil in a pan, add mustard seeds, cumin seeds,urad dal,red chili pieces, asafoetida and curry leaves and fry well
5. .Next add mustard and methi powder,red chili powder, salt, turmeric powder and mix thoroughly.
6. Now add the grated mango to the above tempering and combine well.Switch of the flame after adding the grated mango flesh.
7. Transfer into a glass or ciramic bowl .
8. The mamidikaya  turumu pachadi / grated mango chutney goes well with hot rice with a dollop of ghee.
9. It can be stored for a week if refrigerate.

Potato Upma Curry Recipe - Bangaladumpa Upma Koora recipe- Aloo Upma curry

   Potato Upma Curry Recipe | Bangaladumpa Upma Koora | Aloo Upma curry Recipe.

How to make Potato upma curry recipe ;

Potato Upama curry is a popular and traditional Andhra .This curry can be prepared with as low as possible ingredients such as Potatoes, Onions, Ginger, Lemon, Green chilies and Curry leaves. When you lookup the recipe the seasoning is like the Upma recipe. Thatswhy the recipe is called as Potato Upma recipe or Bangaladumpa upma koora. An easy and a quick home  recipe when someone gets guests. It can also be used in rice, dosa and Roti

Ingredients :

• Potatoes - 3
• Tomato  - 1 (optional )
• Onion - 1 ( medium sized )
• A small piece of ginger
• Green chilies - 4
• Lemon - 1
• Curry leaves - a sprig
• Coriander leaves
• For seasonig;
• Oil - 1tbsp
• Mustard seeds  - 1/2 tsp
• Chana dal - 1 tsp
• Urad dal - 1 tsp
• Red chili - 1 
• Cumin seeds - 1 tsp
• Turmeric - 1/2 tsp

Method :

1. Boil the potatoes in pressure cooker.
2. Peel the skin of the potatoes and cut them into cubes.
3. Cut the  onion , tomato, ginger, red chili and green chilies into small pieces. 
4. In a pan heat a table spoon of oil.
5. Add mustard seeds and let them crackle.
6. Add chana dal , urad dal ,red chili pieces and cumin seeds ( jeera ) and fry well.
7.  Now add onion pieces and green chilie pieces and curry leaves fry well.
8. Add potato cubes to the seasoning and mash well.
9. Cover the lid and cook for  5 minutes in a low flame. Stir occasionally.
10. Add lemon juice to the curry and mix thoroughly.
11. Move into a bowl and garnish with coriander leaves.

    

    Potato upma curry

Sun dried Curd Chili Recipe - Majjiga Mirapakayalu - Voora mirapakayalu

     How to make  Sun dried Curd Chilies | Majjiga Mirapakayalu | Challa Mirapa kayalu

    Curd chilies are the best treat for spice lovers Curd chilies or majjiga mirapakayalu are south Indian special dish .They should be  marinated in curd with salt and sun dried for several days.This is a huge process and one must need patience. Curd chilie goes well with dal or sambar as a side dish. Summer season  is the best time to prepare curd chili ( majjiga mirapakayalu ).

.Sun dried curd chilies / Majjiga mirapakayalu

Fried curd chilies | veyinchina majjiga mirapakayalu

Ingredients ;

• Green Chilies - 250 grams
• Curd - 1 litre
• Salt -  1 tbsp or according to taste
• Ajwain ( vaamu ) Carom seeds - 2 tsps

Method :

1. Wash the green chilies and slit them intact with a knife or safety pin.
2. Crush  the ajwain ( caram seeds) seeds to a fine powder. 
3. Add a glass of water to the curd and churn with hand blender like a butter milk.
4. Add  ajwain powder and salt to the butter milk and mix thoroughly
5. Now add the green chilies to the butter milk and mix well till all the green chilies well coated with salt and butter milk.
6. Cover with a lid and set aside for 3 days. mixing  with a wooden ladle gently.
7. After three days, we can notice that the color of the chilies turned to white.
8. On the fourth day, remove the chilies from the buttermilk.  Spread them in a plastic sheet and dry in the hot sun light the entire day.
9. In the evening , dip the green chilies in the butter milk and cover with a lid.
10. The next day repeat the same process and do this for   a week
11. After one week , dry them  continuously for 4 or more days till they turn crisp..In this process don't dip them on the butter milk.
12.  Store them in an airtight container.
13. Fry them in hot oil as a side dish for dal, sambar curries and curd rice.

Boodida Gummadi Kaya Vadiyalu Recipe - Ash Gourd Vadiyalu

Budida  gummadi kaya vadiyalu | Ash Gourd Vadiyalu | Ash Gourd Fryums
 Ash gourd fryums or budida gummadikaya vadiyaalu recipe is one of the classic Andhra recipe which is made with Urad Dal and ash gourd.Summer is the best season to prepare vadiyalu  appadalu and other fryums items. Because they have to be sun dried and stored for several months..These are side dish for dal,sambar or can be try them as a snack too. 


|Ingredients :

• Ash Gourd  ( Boodida  Gummadi  Kaya - 1 medium sized

• Urad dal - 1/4 kg
• Green chillies - 10 or 15 
• Salt - as needed
• Asafoetida  (Hing )-- 1 tsp

  

  Sun dried Ash gourd fryums /Boodida Gummadi Vadiyalu

  
  

  
  

  
  

Method :

1. Wash the ash gourd well with water.
2. Chop the ash gourd  into small pieces.Add half table spoon of salt to the ash gourd pieces.
3. Wrap them in a cotton cloth placing  a heavy weight over night
4. Wash the Urad Dal  thoroughly and soak for 3 to 4 hours.
5. Next day morning grind the Urad Dal with green chilies,Asafoetida and salt.
6. Combine the ash gourd pieces and urad dal batter thoroughly.
7. Now spread a plastic sheet or cloth and place it on the floor in the sunlight.
8. Take a small portion of  batter with your fingers and place them on the plastic sheet .
9. Make sure they should be in  one inch gap.
10. Repeat the process till all batter is over.
11. During summer season they may get separated easily in the evening. Remove them from plastic sheet and place them in a plate in reverse position.
12. Dry them for 2 to 3 days in hot sun.
13. Store them in an air tight container.
14. Shelf life of these vadiyalu is 2 months.
15. Fry them in hot oil and  place them in a kithen towel to absorb excess oil.
16. Serve with Dal or Sambar.

Fried ash gourd fryums

6 Home made South Indian Style | Snacks Recipes ideas for kids Murukku | jantikalu

    6 Home made Murukku | Jantikalu | Chakralu |snacks recipes ideas for  kids | Easy South Indian style  snacks ideas for kids !!!
    South Indian evening snacks are easy to make and best to store them in containers.  Instead of burgers and pastry's try these home made tasty snacks items . Andhra style  murukulu or jantikalu aka chakralu are crunchy and tasty snacks .Especially children are fond of these crispy snacks. Here  I am sharing 6 varieties of murukulu aka jantikalu . The first one is basic style of south Indian murukulu or jantikalu.

Murukulu/ Chakralu

1. Murukulu / Jantikalu | Chakralu  ( Andhra savoury snack ):

 Ingredients :

• Rice Flour - 2 cups
• Gram Flour  ( Besan ) - 1 cup
• Salt - 2 tsps or as per taste
• Water - as needed
• Red chili  powder - 1 tbsp
• Sesame seeds ( nuvvulu ) - 1 tbsp 
• Butter or ghee - 2 tsps
• Oil for frying

Method :

1. Take a large bowl or basin. Mix the rice flour, gram flour  melted butter , red chili powder ,salt and sesame seeds by slowly pouring the water. Make a soft dough.The consistency of dough should not be more watery or hard.Taste  if salt is enough before deep frieng.
2. Heat  enough  oil in a pan  for deep fry . Take a Murukku press (savoi press ) and grease oil inside of the press.
3. Fill the press with dough  and squeeze out rounds into the hot oil.
4. Fry them on both sides  until a little golden brown color.  
5. Remove from oil with a slotted ladle and place them on paper napkin to absorb the excess oil.
6. Repeat the same for the rest of the dough. 
7.  Store in an airtight container after cool.

2. Onion Murukku | Ullipaya Murukulu

Ingredients :

• Rice flour -2 cups
• Urad dal - 1/2 cup
• Onions - 2
• Butter - 1 tbsp
• Salt - 2 tsps or as needed
• Cumin - 2 tsps
• Cooking soda - 1/2 tsp
• Red chili powder -1 tbsp

Method ;

1. Dry roast the urad dal in a pan and grind after cool and set aside.
2. Grind the onions in the mixer and make a fine paste. 
3. In a wide vessel or basin combine the rice flour, urad dal flour, cumin ( jeera) powder,salt,red chili powder and cooking soda.
4. Now add butter and onion paste to the above mix by adding water slowly to make a soft dough.
5. In a kadai heat the oil for deep frying.
6. Take a murukku /jantikalu press and grease oil inside.
7. Fill with dough and squeeze out rounds into the oil.
8. Fry till it turns golden brown in color.
9. Remove the murukku from hot oil and place it on a paper towel to absorb the excess oil.
10. Repeat this step until there is no dough left.
11. Store in an airtight jar.

3.Peanut Murukulu | Groundnut Murukulu  | Verusanaga pappu murukulu

 Ingredients :

• Rice flour - 2 cups
•  Peanuts ( Ground nuts ) - 1 cup
• Sesame seeds ( nuvvulu ) - 1 tbsp
• Ajwain  (vaamu) - 1 tsp
• Red chili powder - 1tbsp
• Salt to taste
• Oil for frying

Method ;

1. Dry roast the peanuts in a pan and remove the skin. Grind it like a fine powder.
2. In a bowl mix the rice flour, peanut powder, sesame seeds, ajwain, red chili powder  and salt 
3. Add water to make a smooth dough dough.
4. Heat oil in a pan .
5. Fill the dough in murukku press and squeeze out murukku dough to the hot oil.
6. Deep fry both sides of the murukku in hot oil , until it turns golden brown.
7. Repeat the same process until there is no dough left.
8. Drain the murukkus on paper towel to absorb the oil.
9. Store i an airtight container.

4.Sago Murukku | Saggu Biyyam Murukulu

Ingredients:

•  Rice flour - 1 cup
• Sago powder -1/2 cup 
• Cumin - 1 tsp
• Red chili powder - 1 tbsp
• Salt to taste
• OIl for deep fry

Method :

1. In a large vessel combine sago powder, rice flour, salt, red chili powder, cumin seeds
2. Add 2 tea spoons hot oil to the mix.
3. Add water and mix thorouly to make a soft dough.
4. Fill the dough in murukku press and press it in hot oil and deep fry until golden brown.
5. Remove from oil and place them on a paper towel.
6.  Allow to cool.Store them in an airtight container

5.Moong dal Murukku | Pesarapappu chakralu | Jantikalu

 Ingrdients :

1. Moong dal - 1 cup
2. Rice flour - 2 cups
3.  Butter - 1 tbsp 
4. Red chilli powder - 1 tbsp
5. Salt to taste
6. Oil for frying

Method :

1. Dry roast the moong dal in a pan. Allow to cool.Grind in a mixer jar to make a fine powder.
2. Combine the rice flour, moong dal powder , butter ,red chili powder and salt by adding water to make a soft dough.
3. Take the murukku press  and fill it with dough.
4. Press the murukku in hot oil and fry till golde.
5. Drain them on the kitchen towel.
6. Store them in container..

 

6 . Urad dal Murukku | Minapa Chakralu

 Ingredients :

•  Rice flour - 2 cups
• Urad dal ( Minapa pappu ) - 1 cup
• Butter or ghee - 1 tbsp
• Salt to taste
• Red chili powder - 1 tbsp
• Asafoetida  9 hing) powder - 1 tsp ( optional)
• Oil to deep fry

 Method ;

1. Dry roast the urad dal in a pan and make a fine powder after cool.
2. In a pan combine the rice flour,urad dal powder, butter, salt ,asafoetida, red chili powder and mix well.
3. Add water gradually to make a soft dough.
4. Now heat oil in a pan .
5. Fill the dough in murukku press gently in the hot oil.
6. Fry both sides of the murukku  until golden .
7. Repeat the same process for the rest of the dough.
8. Drain them on the kitchen towel.
9. Let them cool completely.
10. Store them in an airtight container .
11. Serve the murukku with tea.

3 bean curry | Protein rich Curry with Black eyed ,Rajma and Soya beans

     3 bean curry | Protein rich Curry with Black eyed Beans, Rajma ( kidney ) beans and Soya Beans

Three bean curry is healthy Indian style recipe with the combination of  three protein rich beans. Kidney beans are Rajma beans are red in color and they are a good source of fiber and a good choice for diabetics .
  Black eyd beans contain high fiber content and  rich in protein.They may help  strengthen bones.The vitamin A in black eyed beans gives you the benefits of beta carotene which should be needed for immune system and vision.
 Soya beans are a good source of iron, calcium, protein ,molybdenum, vitamins B1 , B2 ,B6  and folic acid. 

 Ingredients :

• Black eyed beans ,    -1 cup
• Rajma Beans - 1 cup
• Soya beans - 1 cup
• Ginger garlic paste -1  tsp
• Green chillies - 2
•  Tomatoes - 2
• Onions - 2
• Curry leaves - a sprig
• Coriander leaves
• Mint leaves
• Salt to taste
• Garam masala powder - 1 tsp
• Red chili powder - 1 tsp 
• Jeera powder ( cumin ) - 1 tsp
• Dhania ( coriander ) powder - 1 tsp
• Oil - 2 tbsps

Preparation;

• Soak the 3 types of beans  over night separately
• Cook them in pressure cooker.
• Cut onions,tomatoes .and green chillies.
• Heat oil in a  pan and add  ginger garlic paste, chopped onions and fry till golden brown color.
•  Add   few curry leaves and green chillies and fry well
• Add cumin (jeera )powder,coriander(dhania) powder.and turmeric powder
• Now add the soaked rajma ,Black eyed beans (bobbarlu) and soya beans Then add 2 cups of water  cook on a low flame for 5 minutes.
• Then add salt,red chilli powder and garam maala powder .Leave for 2 minutes
• Finally add some mint (pudina)leaves and criander leaves and mix well
• Serve hot with rotis

 3 bean curry

Note ;
However, they must be cooked properly before consumption , otherwise they can be toxic to your digestive system if eaten raw  .

7 Delicious and Easy Sweets Recipes / Sweets Recipes for Kids

                     7 Delicious and Easy Sweets Recipes for kids         

 1 Kaju barfi | Kaju kathli

Ingredients
2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.

In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased work surface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.

2.  Gulabjamun


Cooking directions:

1.Add 1/4 measure of water gradually to 1 measure of MTR gulab jamun mix and knead gently into smooth dough.Keep aside for 5 minutes.

2. Apply oil/ghee on both palms.Shape the dough into small balls.

3.Deep fry in oil/ghee over medium flame,until golden brownTake out and keep aside for 1 minute.

4.Soak fried jamuns in hot sugar syrup(20mins)Until they completely absorb the syrup and serve hot.

SUGAR SYRUP:
Add equal measures of sugar & water.Boil for 10 minutes.add 1 litre water for 1 kg sugar.

3.  Rasagulla

1. Boil 1 litre milk in a pan. 
2. When it starts to boil, add  lime juice for curdling
3. Slowly, the milk will start to curdle and split.
4.  Strain the water and gather the  chenna(paneer) in a cotton cloth.
5. Tie the ends and hang it at a height and allow to drain completely.Leave it for half an hour
6. Take the chenna (paneer0 ina plate and make small balls.
7. To prepare sugar sirup,bring to boil the sugar and water for 5 minutes and add cardamum powder to it
8. Drop the balls carefully in the sugar syrup and soak them for 10 minutes.
9. Place it in refrigerator and seve chilled.

4. Badusha / Balushahi

Ingredients for Badusha sweet :

• maida -1/2 kg
• butter -150gms
• water -as required
• curd -1 cup
• salt -1/2 tsp
• sugar-200 grams
• elaichi powder - 1 tsp (optional)
• lemon juice -1 tsp
• a pinch of cooking soda

Preparation

        Mix the maida,salt,cooking soda ,butter and curd with a little water in a bowl.Let it marinate for an hour.Now take a small portion of dough  and make it as a semi flattened ball.Make a small dent in the middle. In another pan ,heat the water,after that pour the sugar and boil till string type consistency.Switch off the stove  and add lemon juice and elaichi powder to it. Heat the oil in a pan , fry the badushas in a low flame.Let them turn it to golden brown colour.Absorb them in a tissue paper.Then dip them in the sugar sirup for 10 minutes and remove them.Let them dry for an hour.

5. Ravva Laddoo


Ingredients ;

• bombay ravva(suji ravva)- 1 cup
• sugar - 1/2 cup
• ghee - 1tbsp
• milk -3 tbsp
• cashenuts
• kissmiss
• Elaichi - 3

Preparation:
        First heat the pan  and dry roast ravva in a slow flame ,stir constantly.In anoother pan fry cashenuts and kissmiss separately in ghee until they turn in golden colour.Mix the fried bombay ravva with milk and sugar along with elaichi powder.Make them round balls like laddus and decorate with cashenuts and kissmiss.
                             

6.Sago kheer

Sago or Sabbudana kheer is a delicious n traditional dessert flavored with  Elachi (Cardamom) .

Ingredients :

Small sized pearl sago -1/2 cup
Milk -1/2 liter
Sugar -2 tbsp
Cardmom powder -1 tsp

Method :

Soak the pearl sago for 2 hours.Bring to boil the milk.and add the  soaked sago. Then add sugar and cardamom powder and stir well  Garnish with few raisins and fried cashew nuts and serve hot or put it in the refrigerator and serve chilled.

7.Rava kesari

I have made this Rava kesari  (Rava sweet or prasadam) for the  festive occasion  in my home.This south Indian sweet recipe is  very easy to prepare and tastes  so soft .It is advisable to  use milk than water to make this recipe more delicious.
     
Ingredients :

• Bombay rava /Suji rava - 1 cup 
• Sugar -3/4 cup
• Milk or water -2 cups
• Ghee -1 or 2 tbsps
• Cashew nuts 
• Raisins / kismis
•  Elachi /Cardamom powder -1 tsp

Preparation :

Heat a Kadai /Pan  on a low flame and  add some ghee ,when it melts fry the cashew nuts and raisins separately and keep aside.Take another pan and pour the water or milk and let it boil.Then add the sugar and let it dissolve in the milk in  low flame.Add the suji rava slowly and stir constantly .Add cardamom powder and remaining ghee and keep  on stirring  until the  mixture starts thickening and starts to leave the edge of the kadai or pan.Let it cool for some time and make lemon sized balls and decorate with cashew nuts and raisins. I am against to use  any  harm ful food colors....so this recipe looks in its actual form.

Mint and Tomato Rice /Pudina Tomato Rice

      Mint and Tomato Rice /Pudina Tomato Rice 

Ingredients :

•  A bunch of mint leaves (Pudina leaves )
•  Medium sized onion - 1
• Tomatoes - 2
• Green chillies -  5 or 6
• Ginger garlic paste - 1 tsp
• Salt - 2 tsps or according to taste
• Oil - 1 tbsp 
• Ghee - 2 tsps
• Rice - 1 cup boiled
• Lemon - 1

Method :

1.  Cut the onions and green chilies into slices.
2. Cut the tomatoes into cubes
3. Heat oil in a pan and add the ginger garlic paste and saute well.
4. Add the onion slices ,tomatoes and green chillie slices .Fry until transculent.
5. Add the mint leaves and stir fry.
6. Now add the boiled rice and mix thouroughly.
7. Now add the ghee to the rice and combine well.
8. Finally add lemon juice and salt  to the mint rice and mix well. 

Tindora Fry with groundnuts |Dondakaya ,palli vepudu

Tindora fry/ivy gourd fry/dondakaya fry is tasty south indian popular dish.It will be a side dish for dal too.

Ingredients:

• Dondakayalu/Tindora/ivy gourd -1/4 kg
• red chilli powder -1 and1/2 tsp
• oil -1 tbsp
• salt -1and1/2 tsp
• groundnuts -as needed

Preparation ;

1.     Wash and cut the dondakaya vegetable  into long slices.
2. Heat the oil in the kadai and place the dondakaya slices 
3. Add peanuts and fry well.
4. Stir fry till the dondakaya is cooked.
5. add salt and red chilli powder .Mix well.
6. Add fresh  coconut powder if you need
7. Serve with hot rice.