Friday, April 29, 2011

Easy Mango Nut Icecream

Mango Nut Icecream  is very easy to make that satisfy our cravings for dessert in this hot weather. This does not require any cooking just add and mix.

This Icecream is Prepared using Mango Puree, Condensed milk, Cool Whip. Also added nuts like almonds, cashews, pistachios to get the nutty taste in the Icecream. I learnt this recipe from my husband's friend in a party and also saw the same in aipi's blog.

I love this Ice Cream!!!!



Ingredients:

Mango Pulp or Fresh Ripe Mango Puree (2 Mango) – 1 cup
Sweet Condensed Milk – 1 cup
Cool Whip – 2 cup
Almonds chopped into pieces– 3-4
Cashews chopped into pieces – 3-4
Unsalted Pistachios – 3-4

Preparation
  • In a Air tight Container/Bowl add mango pulp and sweet condensed milk and mix well
  • Add Cool whip and mix thoroughly
  • Add chopped almonds, cashews, pistachios and fold in well

  • Cover the container and keep it in freezer for 6 hours
  • Take out from freezer and enjoy this yummy ice cream 
Sending this to Healing Foods - Mango hosted by Reva originally started by Siri With this also sending my other mango entries









Wednesday, April 27, 2011

Black Chick Peas/ Senaga Kudumulu

This is a traditional snack which is prepared in Andhra. This is all time favorite of mine and I frequently make it as evening tiffin or for breakfast during weekends. 



This is prepared by using rice flour, jaggery, black chick peas, and fresh coconut and flavored by cardamom powder which is cooked on Steam. These Kudumulu are different to those that we prepare at the time of Vinayaka Chavati festival.

This recipe is simple, preparation takes time but these taste very delicious and yummy.

Ingredients:

Rice flour – 2 cups
Jaggery grated – ½ cup
Black Chick Peas/ Kala Channa/ Senagalu – ½ cup
Fresh Coconut grated–1 cup
Cardamom powder – 1 tsp
Water – 1 cup
Salt a pinch



Preparation

  • Soak Black Chick Peas overnight in water. Next day drain water and pressure cook it with salt for 4-5 whistles.
  • Fry rice flour in a vessel on medium heat and keep aside
  • Melt the jaggery in water on medium heat, filter impurities and keep aside
  • In bowl take jaggery water, add rice flour, coconut, boiled chick peas, cardamom powder
  • Mix well and make smooth dough
  • Make small size balls or any shape and keep aside
  • Steam the balls in Idly cooker or pressure cooker using idly plates for 30 mins
  • Steam them on medium flame
  • Cool and serve


Sending this to Celebrate Sweets - Sweets with Rice hosted by Priya originally started by NiveditaCBB Evening Tiffin hosted by Radhika



Monday, April 25, 2011

Papaya Muffins with Choco Chips Topping

I hope everyone had a wonderful weekend !!!

I tried papaya muffins with choco chips topping and they came out so well and delicious. 



Papaya is a great source of Vitamin A. Papaya Muffin is a great way to lure Non-Papaya eaters especially kids  :-)

Perfect for a light snack or handy breakfast!!!!!

Ingredients:

For 6 Muffins

All purpose Flour – 1 cup
Sugar – ¾ cup
Unsalted butter – ½ cup melted
Egg – 1 no
Baking powder – 1 tsp
Baking Soda a pinch
Vanilla extract – 1 tsp
Ripe Papaya mashed – 1 cup
Milk – 2 tsps
Semisweet chocolate chips – 3 tsps
Salt a pinch



Preparation 
 

  • In a small bowl take baking powder, baking soda and salt and mix well.
  • Add melted unsalted butter, sugar and beat for few minutes until light and fluffy.
  • Add the egg and mix well. 
  • Now add milk, vanilla extract and mashed papaya and mix well.  
  • Add flour to the batter and mix well until fluffy. 
  • Preheat oven to 350 degrees. 
  • Put paper liners in 6 muffin tins and fill them to ¾ with batter and put some choco chips top of the batter of muffin. 
  • Bake for 27 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 
  • Transfer muffins and let them cool. 

  
Sending this to Show me your Muffin hosted by Divya and Kid's Delight event hosted by Mina orginally started by Srivalli and Breakfast mela hosted by Srivalli.










Thursday, April 21, 2011

Dodakkaya Bajji/ Tindora Bajji

I love Tindora and this bajji is a nice variation in using Tindora than the regular rice, curries or pickle. Wow these cute bajji’s resemble like mirchi bajji !!!

These are prepared with tender fresh tindora dipped in besan batter and layered with onions, coriander leaves, chaat powder, red chili powder, lemon juice and roasted peanuts. Well these Bajji’s were ready in 10 minutes.



Ingredients:

Fresh Tindora – 10 no
Besan – ½ cup
Baking soda – ½ tsp
Salt As Required

Onion – 1
Coriander leaves – ½ cup
Chaat Masala – 1 tsp
Lemon juice – 2 tsps
Roasted Peanuts – 3 tsps
Red Chilli Powder – 1 tsp
Sev (optional) – 4 tsp

Oil for Deep Frying



Preparation

  • Wash the fresh thin tindora and dry them
  • In a mixing bowl, add besan, baking soda, red chilli powder and salt.
  • Add enough water to make thick batter.
  • Heat oil on medium heat for deep frying.
  • When oil gets hot, dip the tindora into batter and coat with thick besan batter.
  • Slowly drop the coated tindora into the hot oil.
  • Deep fry the tindora until it turns light golden color all over it.
  •  Remove bajji’s from heat

  • After it gets cooled cut open bajji’s
  • Take a wide serving plate
  • Place the bajji’s layer each with chopped onions, coarinder leaves, salt, chilli powder, chaat powder, lemon juice.
  • Lastly add sev and roasted peanuts.
  • Serve immediately. 
Sending this to My Legume Love Affair started by Susan and CBB Evening Tiffin hosted by Radhika


Monday, April 18, 2011

Banana Bread

Banana Bread is a type of bread that is full of mashed over-ripe bananas and nuts.
I saw this recipe on Food Network a couple of days back. Tried out this weekend and it came out so well.

This is a sweet, cake- like quick bread made with all purpose flour, sour cream, bananas and walnuts. This is high in protein and has true flavor of banana in each bite. The sour cream makes this one so moist and it melts in your mouth.

When we pull this banana bread from oven the golden brown crust is crisp and although the crust softens once the bread is stored, its wonderful moist texture and sweet flavor remains together.



Ingredients:

Ripe Bananas Mashed – 1 cup
Melted Unsalted butter - ¼ cup
Sour Cream – ½ cup
Eggs – 2 no
Sugar – ¾ cup
All Purpose Flour – 2 cups
Salt a pinch
Vanilla extract – 1 ½ tsp
Baking soda – 1 tsp
Baking powder – ½ tsp
Walnuts chopped – 1 cup

Preparation

  • Mash the bananas with fork.
  • In a small bowl add sugar, eggs, melted unsalted butter and beat for few minutes until light and fluffy.
  • Now add vanilla extract, mashed bananas, baking soda, baking powder, sour cream and mix well.
  • Add all purpose flour and mix very well until fluffy.
  • Fold in the nuts.

  • Preheat oven to 350 degrees F
  • Lightly grease a loaf pan with 1 tsp of butter.
  • Pour the batter into the loaf pan
  • Bake for 1 hour or until bread turns light brown and bounces back to touch.
  • Remove from oven and cool for 10 minutes.
  • Serve warm or at room temperature. 
Sending this to Bookmarked recipes hosted by aipi and to Heart and Soul hosted by Swathi













Friday, April 15, 2011

Simple Brinjal Masala Curry

Brinjal Masala Curry is simple and delicious.  I prepared this curry by using brinjals, dry coconut, tamarind paste, onions and garam masala.

For this tasty curry, brinjal’s need to very tender and fresh to get delicious taste. I learnt this recipe from my mom and this goes well with rotis, chapathis and rice.



Ingredients:

Fresh Brinjal Round – 4 -5 no
Onions – 2 no
Green chillies – 2 no
Garam masala powder – 1tsp
Ginger Garlic paste – 1 tsp
Turmeric powder – ½ tsp
Salt As Required
Mustard seeds - 1/2 tsp
Tamarind juice – 4 -5 tsps
Dry Coconut – 2 tsp
Red Chilli Powder – 1 tsp
Oil- 6-7 tsps
Curry leaves – 3 no
Coriander leaves chopped

Preparation

  • In a blender take onions, green chillies, Dry coconut, garam masala powder, red chillies powder, salt, ginger garlic paste, turmeric powder and grind them to smooth paste.
  • Wash brinjals and slit into 4 parts such that the brinjal is held together near the stem.

  • Stuff each brinjal with the above grinded paste. Keep the remaining paste.
  • In a vessel add oil and mustard seeds, curry leaves when they splutter add the remaining paste.
  • Cook for 10 mins.
  • Add stuffed brinjals carefully and cook for 10 mins by frying all the sides on medium flame.
  • Add tamarind juice and cook for 15 mins till the curry becomes thick and oil floats.
  • Garnish with chopped coriander leaves and serve with rice or rotis.  
Sending this to C for Colorful Curries hosted by charitha.



Wednesday, April 13, 2011

Panasa Thonalu / Flower Kaaja

Panasa Thonalu  is a famous and traditional sweet of  Andhra.  These are deep fried and dipped into sugar syrup.

Panasa Thonalu is a simple dish usually prepared at the time of festivals or as an evening snack.



Ingredients:

Maida – 1 cup
Sugar – ½ cup
Ghee – 2 tsps
Salt a pinch
Cardamom powder a pinch
Water as required for dough
Water – ½ cup for sugar syrup
Oil for frying

Preparation

  • Take maida, salt and ghee in a bowl and mix well
  • Add enough water and make it as soft dough

  • Meanwhile In a vessel prepare sugar syrup by boiling ½ cup of water with ½ cup sugar.
  • Boil on medium flame until sugar dissolves and it turns thick sticky syrup.
  • Add cardamom powder to the syrup for flavor
  • Make small balls of this dough and roll them as flat (as puri)
  • Now make slits vertically leaving the edges untouched
  • Now twist the ends to make it as flower

  • Heat the oil and deep fry them until golden brown
  • And transfer them into sugar syrup.
  • Keep them for 2-3 mins in syrup.
  • After they cooled serve or transfer them to a closed air-tight container.

Tuesday, April 12, 2011

Panakam, VadaPappu, Chalimidi – Sri Rama Navami Neivedyam

శ్రీ రామ నవమి శుభాకాంక్షలు !!!! జై శ్రీ రామ !!! జై శ్రీ రామ !!!
Happy Sri Rama Navami !! Jai Shri Ram !! Jai Shri ram !!



Sri Rama Navami is a famous Hindu Festival that celebrates the birthday of Lord Rama as well as his marriage.  This day also marks the end of the nine day Utsavam called Vasanthothsavam , festicval of spring that starts with ugadi.

Today I made Panakam, VadaPappu, Chalimidi as naivedyam ( prasadam).

Panakam is a sweet drink prepared with jaggery and flavored with cardamom powder. Vada Pappu is prepared with split yellow moong dal and Chalimidi is a rice flour sweet prepared with rice flour, jaggery and flavored with cardamom powder.

Panakam

Ingredients:

Grated Jaggery – 4-5 tsp
Pepper powder – 1 tsp
Cardamom powder – 1 tsp
Water – 2 glasses

Preparation

  • Dissolve the granted jaggery in water
  • Add pepper powder and cardamom powder
  • Mix well and serve 

VadaPappu

Ingredients:

Moong Dal – ½ cup
Water

Preparation

  • Soak Moong Dal for 30 minuts in water
  • Drain water and Serve
  • This is eaten raw and uncooked



Chalimidi

Ingredients:

Jaggery – ¼ cup
Rice powder – ½ cup
Water
Cardamom powder a pinch

Preparation

  • In a bowl take rice powder and add grated jaggery and mix well
  • To this add cardamom powder and very little water and make a smooth dough
  • Chalimindi will be taken with vada pappu.

Saturday, April 9, 2011

Chocolate chip pound cake with Chocolate glaze


This cake is delicious moist chocolate cake with a glossy chocolate glaze. This is prepared by beating butter with sugar until fluffy stirring with eggs and flour.

We can serve this cake plain or with chocolate glaze or fruit jam either way it is delicious. . It really turned out beautifully. I love the crispy crust formed around this pound cake. Dotted with chips and topped with a chocolate glaze, it is absolutely divine.

Here is the recipe of this soft and lip-smacking chocolate pound cake.

Ingredients:

All purpose flour – 2 cups
Butter – ½ cup
Eggs – 2 no
Vanilla extract – ½ tsp
Baking powder – 2 tsp
Baking soda – ½ tsp
Semisweet chocolate chips – ¾ cup
Sour cream – 1 cup or 8 ounces



Chocolate Glaze

Semisweet chocolate chips – ¼ cup
Butter – 2 tsps
Whole Milk – ½ cup
Vanilla extract – ½ tsp

Preparation

  • In a bowl mix butter and sugar until soft and fluffy.
  • Add eggs beating well after each addition.
  • Add vanilla extract, baking powder and baking soda and mix well.
  • Combine all purpose flour and add sour cream and beat well.
  • Add chocolate chips and mix well.
  • Preheat oven to 350 degrees

  • Pour the mixture into a greased round cake pan.
  • Bake for 35-40 minutes or until a toothpick is inserted in the center comes out clean.
  • Cool for 10 mins before removing from cake pan
  • For chocolate glaze in a microwave safe bowl add chocolate chips, butter, whole milk and vanilla extract and heat for 2 mins.
  • Stir well until smooth in between.
  • Drizzle this chocolate glaze over cake.
Sending to Maniac Meatless Mondays which is hosted by Rebecca Jean and Meatless Mondays which is hosted by Chaya of My Sweet and Savory  and Heart and Soul Hop hosted by Swathi of Zesty South Indian Kitchen 



Thursday, April 7, 2011

Chickpeas Pulao

Chickpeas Pulao is the quickest and yet tasty. This is one of my favorite meal.

This Pulao has a true flavour of Chickpeas in each bite, mild spicy due to green chillies, masala and nice crunchy with coconut.

Chickpeas Pulao is prepared by using soaked chickpeas, basmati rice, fresh grated coconut and spices. Here is the recipe that is easy to make and tastes very delicious!!



Ingredients:

Basmati rice – 2 cups
Chickpeas/Channa – 2 cups
Onion – 1 no small
Bay leaf – 2 leaves
Lemon juice – 3 tsps
Fresh Coconut grated – 1 cup
Coconut milk – ½ cup
Cloves – 4 no
Green chillies – 3 no
Cinnamon sticks – 2 small
Jeera – 2 tsps
Salt As Required
Ginger garlic paste – 1 tsp
Ghee or Oil – 2 tsp
Water – 2 ½ cups



Preparation 
  • Soak chickpeas overnight.
  • Wash basmati rice and soak in water for 30mins
  • Heat ghee in a pan, add ginger garlic paste
  • Now add bay leaves, cloves, jeera, Cinnamon sticks and sauté for few minutes.
  • Add onions and green chillies and mix well.
  • Add basmati rice by draining water and mix well.
  • Add soaked and cleaned chick peas and mix well.
  • Add granted coconut and mix well
  • Now take the above mixed spices, rice in rice cooker add water, coconut milk, lemon juice and salt and cook well.
  • Serve with raita or curry.

Tuesday, April 5, 2011

Homemade Veggie Pizza

Pizzas are one of my husband’s favorites.  Instead of ordering pizza in, I decided why not try my own healthy version pizza with my husband by substituting low fat cheese and a few vegetables cut down on the calories, fat but not the taste.

This homemade vegetarian pizza is so quick and easy to make and it is great for any parties or get together. We can use any combination of chopped veggies and cheeses whatever your family likes. If your family has different tastes, simple divide the pizza dough into half’s and then place the toppings accordingly.

I used three color peppers, onion and mushrooms for topping. Also prepared pizza sauce using fresh tomatoes and fresh herbs which was excellent and absolutely delicious.

Here is the delicious, nutritious and colorful homemade pizza with tomato sauce.


 Recipe Source: Savitha Kitchen

Ingredients:

For Pizza dough

All purpose flour – 1 cup
Yeast –1 tsp
Salt – ¼ tsp
Oil – 2 tsp
Luke warm water – ½ cup

For Pizza sauce

Ripe Tomatoes – 2 no
Tomato paste – ½ cup
Onion chopped – 1 small
Garlic – 1 pod
Green chillies – 3 no
Fresh Oregano leaves – 2 tsps
Pepper powder – ¼ tsp
Red pepper chopped– ¼ cup



Pizza Topping

Capsicum (Green, Red, yellow) Cut lengthwise– ½ each
Mushroom – ½ cup
Onion Cut lengthwise – 1 no small
Mozzarella Cheese – ½ cup


Preparation

Pizza Dough

  • Dissolve the yeast in a small bowl of lukewarm water.
  • Allow the yeast to rest for about 15minutes until it becomes foamy.
  • Mix it well with flour and salt together in a large bowl.
  • Add oil to the flour and knead until the dough is smooth and elastic.
  • Place this dough into a bowl and cover with a clean wet towel.
  • Allow the dough to rest for 2 hrs or until it doubles in size.
  • Punch down the dough and place on a floured surface.
  • Use a rolling stick to roll dough into either one larger circle or rectangle.





Pizza Sauce and Topping

  • Microwave tomatoes for 3 mins in water and peel off the skin
  • Take chopped onion, boiled tomatoes, green chillies ,garlic and fresh oregano leaves and grind them in a blender.
  • In a pan add oil and cook the above grinded paste.
  • Add tomato paste and mix well and cook for 5 mins.
  • Mean while preheat the oven to 450 degrees F and after it is preheated put the pizza pan/stone in oven and bake for 3 mins and take out.
  • After the pizza sauce gets cooled apply the sauce all over the base

  • Distribute toppings evenly all over the base.
  • Sprinkle mozzarella cheese all over the base.
  • Keep it in oven for 20 mins or till the cheese melts and turns light golden color.
  • Transfer the pizza on to a board and cut with a pizza cutter.
  • Delicious yummy pizza is ready to be served.
Sending this to Bookmarked recipes hosted by aipi, Fast Food not Fat Food  hosted by priya and Kid's Delight hosted by priya originally started by srivalli








Monday, April 4, 2011

Ugadi Pachadi and Paramannam ( Sweet Rice pudding)

శ్రీకర నామ సంవత్సర ఉగాది శుభాకాంక్షలు!!!!
Wishing all my readers and dear friends a very happy ugadi!!

Ugadi is a Telugu New year and on this day predictions are made for the New Year. The panchanga shravanam is done traditionally at temples.

Today I made Ugadi Pachadi and Paramannam (Rice pudding) as naivedyam (prasadam).


Ugadi Pachadi 

Ugadi pachadi is prepared of six tastes which consist of:
Source : wiki
Ingredients:

Raw fresh mango  cleaned and chopped – 1 cup
Neem flowers – 1-2 tsp ( used dry flowers)
Jaggery grated – 1 cup
Fresh coconut pieces chopped – ½ cup
Tamarind paste – 3 -4 tsps
Ripe banana mashed – 1 no
Red chilli powder a pinch
Salt a pinch
Putanalu pappu/ roasted channa dal– 4 tsps



Preparation

  • Mix all the above ingrediants well to form a fine mixture


Sweet Paramannam ( Rice pudding with jaggery)

Paramannam is a sweet rice pudding made using rice, jaggery and flavored with cardamom. This is prepared at the time of festivals  as naivedyam ( prasadam).

Ingredients:

Sona masuri Rice – 1cup
Milk – 2 1/2 cups
Water – 1 cup
Cashews and golden raisins – 1 cup
Ghee – 2 tsps
Cardamom powder – ½ tsp
Sagu – 2 tsps



Preparation

  • In a pan add ghee and fry cashews and raisins to golden brown and keep aside
  • Boil milk and water in a cooking bowl along with sagu.
  • Add rice in above boiled milk and water and cook it to very tender.
  • Melt the jaggery in water and simmer to plain syrup.
  • Add jaggery syrup to cooked rice.
  • Add fried cashews and raisins to rice mixture.
  • Cook on medium heat until whole thing thickens and comes together.
  • Add cardamom powder and mix well.
  • Serve warm or cold.