Badusha

......................................................................................Badusha



Ingredients


1 1/3 Cup All Purpose Flour
1 1/3 Cup Sugar
1/3 Cup Ghee
1/2 Cup Yogurt
1/2 Tsp Baking Powder
Pinch of Baking Soda


Method

First Take a mixing Bowl and add all dry ingredients, then mix them or sieve them together to incorporate evenly, then add ghee and yogurt and mix them together and make it into soft dough,then keep the dough aside for 30 minutes,

Take sugar in a pan add just enough water to immerse sugar then heat the syrup until it comes to one string consistency and keep it a side.

Now heat the oil to medium high in kadai and take the dough and make into big lime size balls
and gently flatten them and press in the center to make slight hole and fry 3 or 4 at a time on medium high until they become golden brown then put them in sugar syrup for couple of minutes repeat same way rest of the badusha and arrange them on a plate after they are cooled down store them in a container .



..................................................................Badusha (Balooshai)

Ravva Ladoo

.........................................................Ravva Ladoo

2 Cups Semolina (Suji,Ravva,Or Cream of Wheat)

2 Cups Sugar

1/3 Cup Dry Coconut Powder

2 tsp Rose water

1 tbsp Cardamom Powder

15 Cashew nuts

1/2 Golden raisins (Optional)

1/2 Cup Cold milk.

preparation :

Heat Ghee in a pan, add cashews and Raisins and fry them gently until they turn golden or light brown ,then add Semolina to raisin and cashews and fry until it gets good aroma then lower the heat and add coconut powder,Sugar,cardamom powder rose water and mix all the ingredients on low heat, then switch off the stove and add cold milk and mix when it is hot, so that mixture can be made into balls easily ,add milk accordingly to make a firm ball, store in a container and keep it in cool dry place.

.................................Ravva Ladoo (suji or Semolina Sweet balls)

Tip

You can save some fried cashews and keep it a side for Garnishing later on ladoos.

Matar Tofu Curry

....................................................................................Matar Tofu Curry


1 Tub of tofu
1/2 cup peas
2 tbsp oil or ghee
1 Big Onion chopped
4-5 Plum Tomatoes sliced
8 green chillies chopped
2 tbsp Ginger paste
1 1/2 tbsp Garlic paste
1 tsp cumin seeds
1 tsp Turmeric
1 1/2 tbsp chili powder
1 1/2 tbsp coriander powder
1 tbsp cumin powder
1 cinnamon stick medium size
4 cardamom pods
3 cloves
1 bay leaf salt to taste
1 tsp of sugar coriander leaves for decorating


Method


Cut tofu into 2 inch long peaces or whatever the shape you desire,and chop onions.chillies,tomatoes keep them aside, and wash peas put them in bowl, keep the nonstick tawa or a pan on the stove on medium heat put 1 tsp ghee or oil and fry the tofu very gently lifting gently and turning so that they do not break, fry them until they get brown on edges and water from tofu evaporates and turn off the stove and cool them, in an other pan take 1 tbsp oil or ghee add cumin seeds, chillies,ginger,garlic paste fry for sometime then add onions fry until onions are translucent then add tomatoes and cook for sometime and grind all the ingredients to soft paste and keep it a side, in the same pan add 1 tbsp oil or ghee then add whole garam masalas (Cinnamon,cardamom, cloves, bay leaf )and cumin seeds fry them until minute or so, then add the ground paste and dry spices (coriander,powder,cumin powder chilli powder,salt and sugar and cook on a medium heat until sauce becomes slightly thick then add fried tofu cook in low flame for five minutes so tofu can absorb some flavors then switch off the stove and add coriander leaves and serve with Rice and roti

................................................................Matar Tofu

Tindora Curry (dondakaya curry)

Ingredients


Tindoras 20-30

1 onion chopped

7-8 Dry red Chillies

3-4 tbs Dry Coconut powder

2 tbs coriander seeds

2 tbs dalia or (putnala pappu)

3 tbs tamarind juice

turmeric powder

salt to taste



Preparation

First boil water add pinch of salt to it, then put tindoras in boiling water and let them gently boil for 5 minutes, after that remove them and put them to side for cooling and cutting. meanwhile grind all the dry ingredients finally after spice mixture becomes into powder in the end add onion
and tamarind juice to spice mixture and grind again lightly, then heat oil in a pan add mustard seeds after they crackle add lengthwise cut tindoras in oil fry them well then add ground spice mixture to tindoras with pinch of turmeric and salt to taste and mix well and keep it on medium heat covered for 5 minutes or until done.and tindora curry is ready to be served with rice or chapati.

Baked Kajjikaayalu

..............................................................Baked Kajjikayalu

Kajjikaayalu are one many favorite sweet snacks of mine,i always used to enjoy when my Mom makes them and keeps them ready before we get back from school, nice aroma of kajjikaayalu especially made with bellam(jaggery) and Nuvvulu (sesame seeds) tasted great, but i have never learnt anything from my Mom,because she thought we would get tired coming from school and have to finish homework things like that so she never felt like telling anything,but after marriage i came to united states, and i had to struggle a lot, i regret not learning any cooking that time,she would make so many great dishes i just love her cooking, but anyway i learnt few of my own on the way as life is learning process. Here i am posting kajjikaayalu but without frying in oil,baked kajjikaayalu taste same inside but outside tastes lightly different since it is not fried in oil,but instead of feeling guilty after eating fried snacks,here we do not need to feel guilty because they do not feel filling and heavy.




..................................................Jaggery , seasame seeds

Ingredients

• 1 cup Sesame Seeds (Roasted)
• 8 Small Blocks of jaggery (bellam)

For the dough to cover the mixture.

• 1 1/2 Cup All Purpose Flour
• 2 Tbsp ghee
• pinch of salt or to taste

Preparation


First Make Dough by mixing ,All purpose Flour,salt and ghee with enough water to make soft dough and keep it aside for 15- 30 min, Meanwhile prepare stuffing for the dough by grinding roasted sesame seeds to a course powder,then take jaggery blocks grate them with grater or chop them with knife very finely, easy way i did was after making sesame seed powder then i put jaggery and sesame seed powder into a food processor it came out perfect but witch ever is convenient for you, you can follow that method, just make slightly course powder ,take out the dough and knead again one more time, make them into lime size balls and roll them into pooris and hold the pooris in left Palm and one side of poori fill with 2 tbsp full of filling, and lift other side of poori gently and cover the filling by pressing the edges firmly without leaking the poori from sides,
incase poori doesn't stick properly to make into shape, then apply slight amount of water to edges and close then put on clean surface remove excess dough around it so it will be shapely or you can use fork to press edges for design,after shaping the kajjikaya, in india we get kajjikaaya press,and kajjikaaya edger,in this picture i used kajjikaya press
but if we do not have press available we can still make by using above method, finish making all kajjikaayalu cover and them,then preheat oven to 375 degrees and place parchment paper in a cookie tray and line the kajjikaayalu and bake them 25 min or until you see light brown to medium brown color.enjoy oil less kajjikayalu.








......................................................Baked Kajjikayalu

Thotakoora Pesarapappu

...............................................Thotakoora Pappu



This Thotakoora Pappu (Amaranth Leaves ) Recipe is Prepared by using unskinned split Moong daal instead of Toor Daal, because it is said to have more nutritional values, i realized that after eating moong daal curries it feels lot lighter compare to toor daal, so i try to use moong daal wherever i can.


...................................................pottu pesara pappu (Split Skin Moong daal)



Ingredients

• 1 Bunch Thotakoora /Amarnth leaves Washed and Chopped Finely

• 1 Cup of unskinned Moong Daal

• 3 Medium Size Tomatoes

• 4 Cloves Of Garlic

• 8-10 Curry leaves

• 1 Large Onion

• 8 Green Chillies

• 2-tbsp jaggery

• 1/2 tsp Turmeric

• Salt to Taste

• Small Lime Size Tamarind, Soaked in warm water

Seasoning

• 4 Dry Red Chillies

• 3-4 tsp Oil

• 1 tsp Mustard Seeds

• 1 tsp Jeera/Cumin Seeds

• Pinch of Asafoetida/Hing

Preparation

First cook daal softly and keep it a side.

Heat Oil in a sauce pan, and add Mustard seeds,cumin seeds when they splutter add red Chillies.green chillies ,Curry leaves, Garlic and hing, let them fry for couple of minutes in medium flame then add onions fry them with rest of other ingredients until they turn translucent, then add tomatoes, now add 1/2 tsp of turmeric and keep the lid on the sauce pan and cook it on medium flame for 10-15 minutes until tomatoes get soft, then add Thotakoora (Amaranth Leaves) let them wilt in the tomato gravy,then add cooked daal and tamarind juice with some water for right consistency, mix everything together , when it starting to simmer add chilli powder jaggery and salt,now close the lid for 5-10 minutes let it simmer on low flame then remove form flame add some coriander leaves for garnishing, this wholesome side dish will be good with rice or roti.

Atukula Payasam (Flattened Rice Sweet)

I Love Atukulu or beaten rice in any form, like chuduva or chivda and poha payasam or anything made with Atukulu is my favorite it is quick to make when you feel like having something right away, it satisfies my sweet tooth ,I am posting this Atukula payasam as my first post enjoy.

Ingredients

• 1 Cup Atukulu (Flattened Rice)
  

• 2 1/2 Cups Milk
  

• 3-4 tbsp Sugar
  

• 2 Cardamom Pods
  

Preparation

Boil Milk in a vessel after it comes to rolling boil, then turn off the stove,meanwhile powder the cardamom keep it a side, now add atukulu,sugar and powdered cardamom,mix all of them together and your payasam is ready. you can have it as a quick payasam or as a dessert.

Tip
If payasam becomes thick because atukulu can quickly absorb the milk, you can add some more cold or warm milk, as you desire to make it to suite your desirable consistency.and also if it becomes slightly loose consistency you can add some washed atukulu to make it thicker.