Fresh Coconut Rava Laddu / Pachi Kobbari Rava Ladoo

Ingredients

Fresh grated coconut / Pachi kobbara - 1 cup

Bombay rava  / sooji - 1 cup

Milk as per requirement

Sugar - 1 cup

Dry fruits - 1/2 cup

Ghee - 1/4 cup

Method

1. Heat ghee in a pan and fry the dry fruits. remove the dry fruits.
2. To the same pan, roast sooji until aroma smell comes out. Transfer it to the bowl.
3. To the same pan add coconut and fry until raw smell goes. Transfer it to the same bowl.
4. Add sugar, dry fruits and mix well. Now add milk little by little and mix well. Make it as ladoos.
5. Store it in an air tight container.

Creamy Onion Soup

Ingredients

Chopped onion – ½ cup

Chopped garlic – 2 pods

All purpose flour / maida – 1 tsp

Milk – 1 cup

Butter – 2 tsp

Pepper to taste

Salt to taste

Method

1. In a pan add butter and lightly saute garlic, onion. 
2. Add maida and immediately pour milk and mix well. Bring them to boil. 
3. Add salt, pepper powder and mix well. Remove from heat. Serve hot. 

Linking to:

Healthy diet  - "Soups & Salads" hosted by Rafeeda.

Eggless tooty fruity vanilla sponge cake - Happy Valentine's Day to all friends

Ingredients

All purpose flour - 2 cups

Powdered sugar -  1 1/2  cup

Milk - 1 cup

Unsalted butter room temperature - 1 stick

Baking powder - 2 tsp

Baking soda - 1 tsp

Vanilla essence - 1 tsp

Tooty fruity - 1 cup

Method

1. Preheat the oven to 350⁰F.
2. Prepare heart shaped pan by greasing and flouring it.
3. In a bowl, sieve the flour, baking powder, baking soda.
4. In another bowl, mix butter, sugar and beat well until with*
5. out ant lumps.
6. Now add flour little by little and mix well. Add milk, vanilla extract and mix well.
7. Add tooty fruity and fold well.
8. Divide the mixture and pour into a pan up to 3/4th part, bake for 20 to 25 minutes.
9. Let cool for about 10 minutes and then remove from the cake pan and let it cool completely. 

 

Tamalapaku bajji / Betel leaves fritters stuffed with potato masala

Ingredients

Tamalapakulu – 6

For the batter

Besan – 1 cup

Rice flour – 3 tsp

Ajwain – 1 tsp

Turmeric powder – a pinch

Baking soda – a pinch

Salt to taste

For the stuff

Boiled & mashed potato – 1

Grated carrot – 1

Boiled & mashed green peas – ¼ cup

Red chilli powder – ½ tsp

Chopped coriander leaves – 2 tsp

Curry leaves – 4 leaves

Cumin seeds - ¼ tsp

Homemade garam masala – a pinch

Lime juice – 2 tsp

Oil – 1 tsp

Salt to taste

Preparation

For the batter

1. In a bowl add all ingredients. Adding water, prepare medium thick batter.

For the stuff

1. In a pan add oil. Add cumin seeds, curry leaves. Allow them to splutter. 
2. Add mashed potato, carrot, peas, chilli powder, garam masala, salt, coriander leaves and mix for 5 mins. 
3. Now add lime juice and mix well. Allow them to cool.                          

Method

1. Wash and dry the wet on betel leaves. 
2. Heat oil on medium high. Place the leaves upside down spread the potato mixture  on top and roll it. Close the sides. 
3. Dip the stuffed leaves in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove from the oil. Place it on a paper towel. Serve. 

Capsicum Chole Step by step pictures

Ingredients

Chickpeas - 1 cup

Capsicum finely chopped - 1

Tomato finely chopped - 2 medium

Onion - 1 big

Ginger garlic paste - 1 tsp

Green chilli slits - 3

Homemade garam masala - 1/2 tsp

Sambar powder - 1 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Curd - 2 Tsp

Salt to taste

Oil - 2 tsp

Butter - 2 tsp

Method

1) Pressure cook the chickpeas along with 3 cups of water, salt for 3 whistles. Drain the water and keep it 

     aside.

2) Heat oil and butter in a pan, add mustard seeds allow them to splutter. Add cumin seeds, onions and 

     saute for till transparent.

3) Add ginger garlic paste, green chillies and saute for few seconds.  

4) Add capsicum and fry for 2 minutes. Add turmeric powder, salt and saute for 4 minutes.

5) Add tomatoes and saute until soft. Add chickpeas and mix for 5 minutes. 

6) Add sambar powder, garam masala powder and left over water. Bring it to boil. Add mashed chickpeas       (2 - 3 tbsp), beaten curd and mix well. Leave it for 20 minutes on low flame.

7) Squeeze lime juice and garnish with coriander leaves. Serve with roti.