JANGIRI

INGREDIENTS :

Whole urat dal - 1 cup

Raw rice / Rice flour - 1/4 cup

Sugar - as per requirement

METHOD OF PREPARATION :

1) Soak dal and rice for 1 hour . Then grind them with little water . It mustn't be too watery .

2) Take a plain polythene bag . Cut a small hole in the centre.

3) Pour the batter in the bag and squeeze it slowly to the desired shape directly in the pan of hot oil . Fry them till golden brown .

4) Meanwhile,make sugar of 1 string consistency . Dip the fried jangiri in the syrup and serve .

Thanks to Raks and Priya who tempted me to make this with their inviting photos. Tried their recipes without food colour as my hubby is against it .

CRUNCHY POHA - yummy snack

INGREDIENTS :

Aval / Poha - 2 cups

Green Chillies - 5

Peanut - 1 handful

Curry leaves

Garlic - 1 whole

Salt

METHOD OF PREPARATION :

1) Heat 1/2 spoon of oil in a kadai . Once hot , fry green chillies .

2) When it turned roasted , add curry leaves and garlic flakes .

3) Then , add peanut and roast it well .Sprinkle little salt to it .

4) Finally , add the poha and fry till well till crunchy .

Poha is ready to serve .

3)

FRIED EGG NOODLES

INGREDIENTS :

• Eggs - 6
• Peas - 150 gms
• Sweetcorn- 150 gms
• Red Capsicum - 1
• Noodles - 300 gms
• Spring onion - 1 bunch( finely Chopped)
• Sweet and Sour chilli sauce - 2 tsps
• Pepper powder - 2 tsps
• Jeera powder - 1 tsp
• Dark soy sauce - 1 tsp
• Olive Oil/Butter
• Garlic cloves - 4
• Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a wide pan. Once hot, add in garlic cloves and saute till the aroma rules out. Meanwhile, boil noodles and drain the water. Keep it aside.

2) Add chopped Capsicum.  Saute it for few minutes.

3) Add in peas, sweet corn, carrot. Sprinkle little water and saute for few minutes till cooked.

4) Once cooked, add in dark soy sauce, chilli sauce, jeera powder and mix it well. 

5) Once done, mix in eggs with salt and mix it well, scramble it well.

6) Finally, mix in the cooked Noodles.  

Garnish it with crushed pepper or pepper powder.

Remove from the flame and serve hot.

RAVA PANIYARAM

INGREDIENTS :

Rava - 1 cup
Sugar-1/2cup
Plain flour/Maida-1/2 cup

METHOD OF PREPARATION :

1) Soak rava in water for 10 - 15 minutes.
2) Then add maida with rava and mix well without any lumps. It shouldn't be wattery.
3) Finally add sugar and mix well.
4) Heat oil in a kadai.When the oil gets heated, take a ladle and pour the batter into the oil.Fry till it turns golden brown.

Rava Paniyaram is ready to serve.

COCONUT BURFI

INGREDIENTS :

Grated coconut of 2 whole coconuts

Sugar

Ghee

Cashew and Elachi crushed

METHOD OF PREPARATION :

1) Make sugar syrup of thick consistency .

2) Meanwhile , ghee roast coconut with cashews and elachi till the raw smell leaves.

3) Once the syrup is done . Mix coconut to it and mix it well without any lumps . Add ghee . The mixture does not stick to the pan .

4 ) Once done , transfer it to a greased pan . Allow it to cool down for 1 hour .(We can even refrigerate) The burfi will harden . Then , cut cubes with greased knife .

MULLU MURUKKU

INGREDIENTS :

Rice flour - 2 cups
Urad dhall powder - 1/2 cup
Ajwain - 1 tsp
Salt to taste

Note:
Fry urad dal without oil in a kadai and them grind them in mixie without water.(dry powder)


METHOD OF PREPARATION :
1 )Make a soft dough using the ingredients with little water.
2) Heat oil in a kadai. Make a bigger balls of the dough . Stuff it in the murukku maker and press it out in an oil greased plate .
3 )Once the oil is hot , deep fry them till golden brown .

ATHIRASAM - DIWALI SPECIAL

INGREDIENTS :

Brown Rice (Kaikuthal arisi)

Powdered Jaggery

Oil

METHOD OF PREPARATION:

1) Take 2 cups of finely sieved rice and keep separately .

2) Powder jaggery and finely sieve it .Take thick syrup out of it.

3) Knead flour and jaggery well without any lumps with little water and oil .

4) Grease your hands with oil .Make small balls and press by hands very thin .

5) Finally , deep fry it till golden brown.

Note : The dough can be stored for 3 weeks.

CURRY LEAVES DOSA/ KARIVEPILLAI DOSAI

INGREDIENTS :

Dosa Batter - 2 cups

Curry leaves - 1 cup

Tomato - 1 big

Green Chillies-2

Ginger - a small piece

Salt to taste

Coriander leaves - 1/2 cup

METHOD OF PREPARATION :

1) Grind all the above said ingredients except batter.

2) Finely mix the grinded paste with the batter.

3)Make yummy crispy dosa.

Sending this to My Favourite Dish event by Sreevalli .

GANESH CHATHURTHI NIMARJAN 2011 ; IN OUR APARTMENT

One of the most beautiful celebration , we love in Hyderabad is Ganesh Chathurthi . It's been celebrated to the fullest extent like our family function .

Here are some of the photos of our celebration in our previous apartment this year .

CELEBRATE SWEETS - SWEET BREADS/BUNS/CROISSANTS ROUNDUP!!!

I felt happy and excited to host this sweet event started by Niveditha . Here are the wonderful yummy breads and Buns . Thank you for all the participants .

Viki's French Toast and Coconut Bun :


Harini's Cinnamon Swirl Bread and Moist Banana Bread :


Kirthi's Banana Walnut Bread :


Radhika's Paneer Cresants :

Banana Milkshake Toast , Butter Bun , Sweet Toast .

Suja's Banana Walnut Cranberry Bread :


Richa's Baati :


Priya's Banana Bread :


Niveditha's White Bread and Chocolate Chip Bread :

BANANA FRENCH TOAST

INGREDIENTS :

Wheat Bread

Banana - 1 medium

Sugar

Milk

Butter

METHOD OF PREPARATION :

1) In a mixing bowl, add eggs, banana slices, sugar and mix it well. 

2) Dip bread loaf in it on both sides .

3) Toast it in a pan with butter .

Serve hot .

Sending this to Celebrate Sweets - Sweetbuns/Breads/Croissants

FESTIVE SEASON - VARALAKSHMI VIRATHAM , GOKULAASTAMI / VINAYAKAR CHATHURTHI 2011

Hope everyone had a good time with this festive season with lot of happiness and sweets . This year's celebrations in my home .

GOKULA ASTAMI :

Workshipped Krishna with Curd , Milk , Butter and Athirasam .

GANESH CHATHURTHI :

Workshipped with 3 varieties of Kozhukattai's : Jaggery Stuffed , Dal Stuffed and Sivapparisi Kozhukattai , Pori , Pottukadalai and Aval , Fruits .

VARALAKSHMI VIRATHAM :

Workshipped with Dal Payasam, Fruits and Curd Rice .

RAMZAN NOMBU KANJI - VEG

Learnt this from my friend . Linking it up with Lubna's Joy from fasting to feasting -4 .

INGREDIENTS :

 

• Broken Rice/ Rice  - 1 cup
• Mixed vegetables - 1 cup 
• Green Chillies - 3 
• Tomato - 1 
• Biriyani leaves - 2 
• Cinnamon sticks , Cloves - 2 each 
• Ginger - garlic paste - 1 tsp 
• Chilli powder - 1/2 tsp 
• Moong dal - 2 handful 
• Coconut grinded - 1/4 cup 
• Onion - 1 (big)
• Salt to taste 

METHOD OF PREPARATION : 

1) Heat oil in a cooker . Roast Moongdal and rice for few minutes. Add a cup of vegetables.

2) Add 5 cups of water, roasted cloves, cinnamon and biriyani leaves. Mix it well.

3) Add the grinded coconut, salt and mix it well.

4) Followed by onion and tomato . Add split chillies and ginger-garlic paste. Mix it well and a handful of mint leaves. Pressure cook for 3 whistles till soft. It has to be of Kanji consistency.

Serve hot.

BUTTER BUN

People of Madurai would never have missed to taste this bun from tea shops especially after 8 p.m wrapped up in banana leaves .We are all crazy for this bun.Made this bun today for my daughter and for hubby who both loves this bun . This is my first bday special food for my hubby who is celebrating tomorrow.

Sending this to Celebrate Sweets - Sweet buns/Breads/Croissants .



INGREDIENTS :

Buns - 2
Unsaltedbutter and Sugar -- as per requirement

METHOD OF PREPARATION :

1) Slice the bun in the centre . Spread butter with sugar over it .
2) Coat top and bottom portions also with butter and sugar.
3) Heat dosa tawa . Once hot , spread butter over it . Place the bun over and roast it till it is fully toasted with butter and sugar .

Serve hot .
Other sweet for the event is Sweet Toast .

REMINDER FOR CELEBRATE SWEETS EVENT - SWEET BUNS/BREADS

Happy to guest host Nivedita's Yummilious Event ' CELEBRATE SWEETS ' with 'SWEET BREADS/BUNS/CROISSANTS ' for the month of August 2011 (Aug 7 - Sep 7 ).

Hurry up your recipes to make to this event a special one .You can bake/stuff buns or breads to give a sweet touch .Waiting to get your innovative entries . To know more about the event Check here .

JEERA RICE

INGREDIENTS :

Rice - 1 cup
Cashews - few
Jeera - 2 tsps
Pepper - 1 tsp
Curry leaves
Mustard - 1 tsp

METHOD OF PREPARATION :

1) Cook rice with 2 cups of water and keep aside.
2) Ghee fry other ingredients and mix with rice .

Jeera rice is ready to be served . Sending this to Dish name Starts with J by Akila .

CELEBRATE SWEETS - SWEET BREADS/BUNS/CROISSANTS EVENT

Happy to guest host Nivedita's Yummilious Event ' CELEBRATE SWEETS ' with 'SWEET BREADS/BUNS/CROISSANTS ' for the month of August 2011 (Aug 7 - Sep 7 ). To know more about the event CLICK HERE .





SIMPLE RULES :

1 ) Post as many as new and traditional flavours of Sweet breads / buns / croissants in your blog with the link back to the event and Niveditha's blog.
2) Use of logo is appreciated .
3) Archieved entries should be reposted with the link back to the event page and Niveditha's blog.
4) Multiple entries are accepted .
5) Rush your recipes to shamanagscrafts@gmail.com before Sep 7,2011 .
6) Send details as follows :

Blog Name :
Recipe Name with link :
Photo :

Waiting to receive your sweet recipes .Hurry up!!!!!!!!!

logo photo :
google wallpaper

PRAWN MASALA

INGREDIENTS :

Prawn - 200 gms

Onion - 150 gms

Tamarind juice - 1/2 cup

TO GRIND :

Onion - 100 gms

Jeera - 3 tsp

Red chillies - 15 nos

Coconut pieces - 4

METHOD OF PREPARATION :

1) Heat 2 tsps of oil in a pan . Once hot , fry prawns for few(5) minutes . Remove it from flame and keep aside .

2) Add onion to the oil and saute till tender with salt .

3) Add grinded masala with tamarind juice .

4) Then , add fried prawns to it .

5) Cover with a lid . Cook in slow flame till the oil separates out and the gravy is thick .

Linking it to Lubna's Joy from Fasting to Feasting 4 .