ATUKULA PAYASAM (POHA KA KHEER)

Janmashtami special : atukula payasam ...kheer made of beaten rice... the most favorite food of Lord Krishna. Very simple to make and very delicious :)

Ingredients:

Milk : 2 cups

Beaten rice : 1 cup

Sugar : 1 cup (or more according to your sweet tooth)

Cashews (handful) + ghee

Amul Mithai mate (or kova) : 2 tb spoons

fresh cream  : 2 tb spoons

Procedure:

1. Heat the milk in a deep bottom vessel and let it stay on low flame until it becomes into 1&1/2 cups

2. Add sugar and cardamom powder 

3. Meanwhile sprinkle some water on the poha such that it becomes wet, so that it becomes soft

4. Put the poha into the milk and let it stay on low flame for 5 mins.

5. Now switch off the stove. Add the Mithai mate and cream.

6. Garnish with cashews (roasted in ghee) and delicious kheer is ready :)

Angel hair pasta with mint parsley pesto

Ingredients:

Angel hair pasta - 100 gms ( a bunch in hand can replace with spaghetti)
mint leaves - 1/4 cup
parsley - 1/4 cup or coriander leaves
garlic - 4 pods
olive oil - 4 tspn
parmesan cheese - 4 tbspn

Instant oats idly

Ingredients:

Oats - 3/4 cup
sooji ravva /idly ravva - 1/2 cup (either can be used)
curd - 1 cup
cooking soda - 1/2 tspn
water - 1/2 cup
salt - tspn

Seasoning::
oil - 1 tspn
mustard seeds - 1/2 tspn
cumin seeds - 1/2 tspn
grated carrot - 3 tbspn
grated coriander leaf - 1 tbspn
chillies - 1 (finely chopped)

 Procedure::
fry the ravva dryly for 2 mins. fry the oats for 1 min.

take a kadai/wok add oil. once the oil is heated add the mustard and cumin seeds.
add chillies and fry for a minute. add the grated carrot and fry for 2 mins. add the coriander leaves at the end.carrot need not be completely cooked.

 Take a bowl add the ravva and oats. add curd,salt,cooking soda to it and mix it well.

add the seasoning and add water slowly until it comes to flowing consistency if needed add less or more water.
grease the idly plates with oil and put a dollop of the mixture in each idly spots in the plate. steam it for 15 mins.
Eat with any chutney. This is quick to make and healthy to eat.
Apart from carrots any other vegetables can be used or can be made without seasoning too.

Zafrani pulao with nuts

Ingredients:

Basmati rice - 2 cups
saffron - 1/4 tspn
walnuts - 6-10 chopped
almonds - 10
cashewnuts- 15 ( nuts quantity can be increased as per taste)
onions - 2
milk - 3 tbspn
ghee - 2 tspn
oil - 2 tspn
pudina chooped - 1/4 cup
ginger garlic paste - 1 tbspn (can also finely chop them)
water - 3 cups ( or as per the rice bag instructions)

biryani masala:
cinnamon - 1/2 tspn crushed
cloves - 4
bay leaf - 1
star anise - 1 1/2
cardamom - 1 crushed
mace - 1 tspn crushed
green chillies - 4 slit ( vary  based on spiciness)

Vangi bath

Ingredients:

brinjals- 6
tomato -1
onions- 2
rice - 1 cup
water -2 cups
green chillies - 3
turmeric powder - 1/2 tspn
salt to taste

vangi bath powder:

urud dal- 2 tspn
channa dal- 2 tspn
coriander seeds - 1 1/2 tspn
sesame seeds - 1/2 tspn ( optional)
black pepper - 1/2 tspn
coconut grated - 2 tbspn
red chillies - 4

Procedure

wash rice and cook it separately with 1 cup rice 2 cups water( or as per the rice variety). Once cooked let it cool down so that it dosent get mashed.

dry roast all the powder ingredients . make fine powder and keep aside.

cut brinjals into thin long slices. Chop tomatoes. and cut onions into thin long slices.

in a pan add oil 2 tspn and add cumin seeds. add green chillies and onions and saute till transluscent.
add tomato and brinjal , salt and cover with lid and cook for 10 mins till the brinjals are soft and cooked.

once the brinjals are cooked add turmeric powder , vangi bath powder and mix well.

add rice to it and mix it well. add salt and powder based on how spicy you want the rice.

Veg momo /Veg dumplings

Ingredients:

For dough:

maida ( all purpose flour) - 2cups
baking powder - 1/2 tspn
salt - 1 tspn

For filling:

potato - 1 large ( peeled, boiled and mashed)
onions - 2 ( finely diced)
carrots - 2 medium ( grated)
cabbage - 100 gms ( finely chopped)
coriander leaves - small bunch (finely chopped)
ginger - 1 tspn ( finely chopped)
garlic - 1 tspn ( finely chopped)
salt to taste
chilli powder - 2 tspn
soy sauce - 1 tbspn

Aloo Pasanda curry

Ingredients:

potato - 4
tomato -1
onions- 2
coconut milk - 1/4 cup
ginger garlic paste/chopped - 1 tbspn
cumin seeds - 1 tspn
turmeric powder- 1/2 tspn
green chillies- 2
red chilli powder - 1/4 tspn
oil- 2tbspn
water
salt - 1/2 tspn as per taste

Mysore pak

Ingredients:

Gram flour (Besan) - 1 cup
Sugar - 11/4 cup
Ghee - 1 cup
oil - 3 tbspn
water - 1/4  cup

Achari bhindi

Ingredients

Lady's finger (Okra) - 250 gms
ginger garlic paste - 1 tbsp
chilli powder- 1 tsp
turmeric powder - 1/4 tspn
salt to taste
oil - 1 tbspn
coriander leaves

For the masala
1/2 tsp mustard seeds (rai)
1/4 tsp fenugreek seeds (methi)
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 cup sliced onions
1 tsp ginger-garlic paste
1 tsp chopped green chillies
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp Garam Masala
1/2 tsp dry mango powder (amchur)
1/2 cup yoghurt
can add ( 1/2 tsp fennel seeds (saunf), 1/2 tsp onion seeds (kalonji))

Lemon mousse

Ingredients:

Heavy cream - 1 cup
eggs - 1
lemon - 1(big or 2 small)
sugar - 2 tbspn
gelatine - 1/4 tspn

Lacha paratha

Makes : 4 parathas

Ingredients

Whole Wheat Flour / Atta 2 cups
Salt 1/2 tsp
Oil 2 tbsp + to toast Paratha

Hariyali pulav

Ingredients:

pudina/ mint leaves - 1/2 bunch
Spinach - 1 bunch
coriander leaves/parsley - 1/2 bunch
onion - 2
green chillies - 3-4
rice - 2 cups
water - 4 cups
ghee - 1tbspn
oil- 1 tbspn
cashewnuts - 5

Gobi Manchurian

Ingredients:

gobi -1
onions -2
capsicum -1

for manchurian gravy:
spring onions (optional) - 2-3
light soya sauce - 2 tspn
chilli sauce - 1 tspn
vinegar - 1 1/2 tspn
sugar - 1 tspn
salt - 1 tspn as per taste
ginger garlic paste - 1tspn

Adai

Ingredients:
Normal rice 1
Parboiled rice 3
1/3 urud dal
2/3 toor dal
1/4 channa dal
Red chillies 10
Salt after mixing
Asofetidea (LG)