Boondi Ladoo - Festival Specials

Ingredients

Besan - 1 cup

Sugar - 1 cup

Water - 1/2 cup

Nuts (Raisins, cashew nut) - 5 tsp

Cardamom powder - 1/2 tsp

Oil to fry

Ghee for frying nuts

Edible camphor a pinch

Method

1. Add ghee in a small pan and roast the nuts. Keep it aside.
2. In a wide bowl add besan and rub with your hands to avoid lumps.
3. Add water little by little to the besan. The consistency is not too thick or not too watery.
4. Heat oil in a pan. Take boondi ladle, pour batter and spread with your hands.
5. Fry the boondi until 3/4 done. It should not be crispy. Remove from oil and drain in paper towel.
6. Repeat the same procedure for remaining batter.
7. Boil water & sugar until it reaches to one string consistency.
8. Switch off the flame. Add elachi powder and mix well.
9. Add fried boondi and nuts and mix well. Close with lid and leave it for 10 mins.
10. When the mixture is warm, make ladoos. Store in air tight container.

Undrallu / Vinayaka Chaturthi Special

Ingredients

Rice rava – 1 cup

Chana dal – ½ cup

Water – 2 cups

Jeera – 1 tsp

Oil – 3 tsp

Ghee – 2 tsp

Salt to taste

Method

                    Heat oil in a pan, add jeera allow them to splutter. Add water and salt. Let it boil. When boiling starts, add rice rava, chana dal and mix it well. Cook on low medium flame. When it completes, Keep it aside. Add little ghee. Make it as balls.

Paala Talikalu - Vinayaka Chaturthi Special

Ingredients

Wheat flour (atta) – 1 cup

Sago / sabudana – ½ cup

Sugar – 1 cup 

Milk – 1 cup

Ghee – 2 tsp

Chopped dry fruits for garnishing

Elachi powder – ½ tsp

Method

                   Make a dough using water. Divide into small balls. Using hands spread it as talikalu. Add 1 cup of water to a pan. Add sago and cook for 15 then add atta talikalu and cook for 10mins. Add sugar and cook for 10 mins on low medium flame. Add milk and cook for 10mins on medium flame. Add elachi powder & dry fruits.

Spinach blackberry Smoothie

For April month ShhhhCooking challenge ingredients given by Shobana. She gave me wonderful ingredients. Thanks to Shobana.

Ingredients

1 cup Baby spinach

2/3 cup black berries

2/3 cup yogurt / hung curd

1 orange

5 mint leaves

½ tsp honey

Method

In a blender add all ingredients and blend until smooth. Pour into glasses and serve.

Eggless Red Velvet Cake with Beetroot

This month my partner is Mayuri of mayurisjikoni  for shhhh cooking challenge. She gave me flour and beetroot. She told to me make something for valentine. I am thinking about that. Finally I got the cake recipe. The heart shape baking plate is in my handy. Thank you Mayuri to give such a wonderful ingredients…

Ingredients

Dry Ingredients

1 ¼ cup All purpose Flour

1 cup Sugar

1 ½ tbsp Cocoa powder

1 tsp Baking powder

½ tsp Baking soda

¼ tsp Salt

Wet Ingredients

1 cup Beetroot puree

1 cup Curd

1/3 cup Oil

1 ½ tsp Vanilla extract

Method

1. Peel the beetroot and grate it.
2. Take all dry ingredients in a bowl and mix well.
3. Take another bowl add wet ingredients and whisk well.
4. Pour this into the bowl with dry ingredients and combine well.
5. Divide the batter in to tins. Bake for 180⁰C / 350⁰F for 20 to 25 mins. Insert a toothpick into the centre.
6. If it comes out clean, they are done. Cool it completely.

Dry Ginger Powder / Sonti podi - Perfect for cold and cough

Ingredients

Dry ginger/ Sonti – 50 gm

Cumin seeds/Jeera – ½ tsp

Chana dal/Senaga pappu – 2 Tbsp

Toor dal/Kandi pappu – 2 Tbsp

Moong dal/Pesara pappu – 2 Tsp

Coriander seeds/Dhaniyalu – 2 Tbsp
Black pepper whole - 1 ½ tsp
Ajwain/ Omu - 1 Tbsp 
Ghee - 2 Tbsp

Salt to taste

Method

1. Heat ghee in a pan and fry all ingredients one by one except salt. Cool it.
2. Transfer it to a mixi jar and add salt. Make it as fine powder. Store it in airtight container.
3. Mix podi with hot rice and ghee.
4. It is very useful for digestion and in winter seasons.