Borugula Talimpu / Uggani / Puffed rice Breakfast - South Indian Special

Ingredients

Borugulu / puffed rice - 3 cups

Chopped tomato - 1

Chopped onion - 1/2 cup

Salt to taste

For powder

Putnala powder/Daliya powder - 1 cup

Fresh coconut powder - 1 cup

Green chillies - 5

For tempering

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Turmeric powder - 1/2 tsp

Curry leaves - 10

Oil - 3 tsp

Method

                Soak puffed rice in water for 5 mins. Strain it. Squeeze little water. In a pan add oil and temper it. Add onion and fry until transparent. Add tomato, green chilli and cook until soft. Add soaked puffed rice, all powders and salt. Mix well. Cook for 10 mins on medium flame. 

Linking to :
Saras Dish in 30 minutes.

  

Moong dal Cauliflower Dal / Pesara pappu Cauliflower Pappu

Ingredients

Moong dal / Pesarapappu – 1 ½ cup

Cauliflower florets – 1 cup

(Half cooked)

Green chillies chopped – 3

Tomato pieces – ½ cup

Onion – 1 medium

Water – 3 ½ cups

Red chilli powder -2 tsp

Turmeric powder – 1 tsp

Salt to taste

Oil – 1 tsp

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Mustard seeds – ½ tsp

Red chillies dry – 5

Onion chopped – ¼ cup

Garlic pieces - 3

Curry leaves -10

Hing a pinch

Oil – 2 tsp

Method

1. Add washed dal, cauliflower, water, green chilli pieces, onion, and turmeric powder to a wide pan.
2. Keep it on a flame. Cook on medium flame. It may take 20 mins.
3. When starts boiling, add oil. It will prevent the overflowing and dal cook fast.
4. Add chopped onion, chilli powder and cook for 5 mins.
5. Remove from the flame, add salt and mash it.
6. Heat oil in a pan and temper it.
7. Add this temper to the dal and mix well.
8. Serve with rice or roti.

Orange Juice - Shhhhh Cooking Secretly Challenge

This month I was paired with Mayuri Patel . She gave me Orange and ginger. These juice is really tastes good. Thank you so much for giving wonderful ingredients. 

Ingredients

Oranges - 2

Ginger juice - 1 tsp

Honey - 1 tsp

Method

1. First squeeze the juice from oranges. Take the juice in a glass, add ginger juice and honey.
2. Mix well. Serve with ice cubes.

Linking to:

Shhhh Cooking Secretly Challenge.

Sankranthi Shubhakanshalu / Happy Pongal - Festival Specials

 

Bobbatlu

                                                     
                                                                           Sweet Potato Bobbatlu

         

                                                                              Sweet Potato Laddu
       


                                   

Paramannam / Sweet Pongal

                       
                                   

KajjiKayalu

           

    

Nippattu / Rice Flour Crackers

Sakinalu

Katte Pongal / Ven Pongal

Sakinalu - Sankranti Special

Sakinalu is a traditional snack in Telangana region. It is prepared during Makar Sankranti, weddings and any other occasion.   

Soaking time – 5 hrs

Preparation time – 2 hour

Make 20 – 25 Sakinalu, depending on sizes.

Ingredients

Raw rice – 2 cups

Sesame seeds / Nuvvulu – ¼ cup

Ajwain / Oma – 2 Tsp

Salt to taste

Oil to fry

Method

1. Wash the rice and soak it in water for 4 – 5 hrs.
2. Drain the water. Dry the rice on thin cloth for 25 mins. Grind it as fine powder.
3. In a large bowl add flour, ajwain, sesame seeds, salt and mix well.
4. Now add water slowly to get proper consistency.
5. The dough should not be too watery or to thick.
6. Take a bowl of water and wet your hands.
7. Take small quantity of the dough and make round thin circles with fingers on a cloth.  
8. The cloth will absorb the water in the flour.
9. Leave it for some time.
10. Heat oil in a deep pan, deep fry the sakinalu.

Note:

If you want spicy sakinalu, just grind red chillies and mix with rice flour.

Chocolate Chiffon Cake - Baking Partners Challenge

This month challenge is Chocolate Chiffon Cake. The cake is really tastes good. Thank you so much Swathi & Julie for giving this recipe.

  

Ingredients

1 cup  Cake flour

2 tbsp (1/8 cup) Cocoa powder (unsweetened)

1 tsp Baking powder

1/8 tsp Baking soda

1/4 tsp Salt

6 tbsp Granulated sugar

3 Eggs (whites & yolks separated)

1/4 tsp Cream of tartar (optional)

3 tbsp Brewed coffee (I used nescafe)

2 tbsp (1/8 cup) Oil

Chocolate glaze

3 oz Semi sweet chocolate

2 tbsp  Butter

1 tbsp Corn syrup light

Mocha filling

2 tbsp (1/8 cup) White sugar

1 tbsp Cocoa powder (unsweetened)

1/4 tsp Vanilla extract

1/2 tsp Instant coffee powder

1/2 cup Cold heavy whipping cream

Method 

Cake flour preparation:

1. Take 1 cup of all purpose flour. Remove 2 tbsp of flour, add 2 tbsp of corn starch.

For Cake

1. Crack the eggs. Place whites in one bowl and yolks in another bowl. Bring them to room temperature (about 30 minutes).
2. Preheat the oven to 325⁰F.
3. In a large bowl add flour, cocoa powder, Half sugar, baking powder, baking soda and salt.
4. In a separate bowl whisk egg yolks, coffee powder or water, oil and vanilla extract.
5. Make a well in the center of the flour  and add the wet ingredients and fold well until smooth.
6. In a separate bowl beat the eggs until soft peaks. Gradually add remaining sugar and beat until stiff peaks.
7. Pour the batter into the 8 inch greased pan. Smooth the top and bake in an oven for 30 to 35 mins or until the inserted knife comes out clean.
8. Immediately removing from the oven, invert the cake upside down. Let it cool for 1 hour.
9. Cut the cake horizontally.  Place the bottom layer on your serving plate and spread the 3/4  cup of mocha filling.
10. Place the top layer on the filling.
11. Pour the chocolate glaze over the top of cake letting it flow down the sides.
12. Spread the glaze over the sides of the cake with knife.
13. Place the rest of the mocha filling in a piping bag and decorate the cake.
14. Refrigerate the cake overnight before serving.

Chocolate glaze

1. Boil the water in a wide pan. Let it boil.
2. Add chocolate, butter, corn syrup in a stainless steel bowl.
3. Place the steel bowl in a boiled water. Stir well.
4. When it melts, remove from heat. Let cool slightly.

Mocha filling

1. Place your mixing bowl and wire whisk in the freezer for 30 minutes.
2. Add sugar, cocoa powder, coffee powder, vanilla, 2 tbsp cream in a bowl. Stir for 2 minutes.
3. Then add reset of the cream and beat until stiff peaks form.

Adapted from here.

Linking to:
Swathi's Baking Partner's Challenge.

       

Paneer Sesame Fingers with a Twist

This month my challenge was with Sathya Priya Karthik. She gave me Paneer and sesame seeds. I would like to try different. Thank you Sathya.

Ingredients

Paneer - 10 pieces

(Finger shape and 1 inch wide)

Cornflour - 4 tbsp

Maida - 2 tbsp

Sesame seeds - 1/4 cup

Salt to taste

Oil to deep fry

Stuffing to fill the paneer

Green chillies - 2

Ginger - small piece

Method

Stuffing to fill the paneer

1. In a mixi jar add chillies and ginger and make a paste.

For sesame paneer

1. In a bowl add cornflour, flour, salt and water to make a smooth batter.
2. Take a piece of paneer and give 1/2 inch vertical slit and 1/4 deep slit in the middle and fill with stuffing.
3. Dip the paneer pieces in the batter and roll in the sesame seeds and deep fry in hot oil till they are golden brown.
4. Remove from the oil and drain on absorbent paper.
5. Serve with tomato sauce.

Rajasthani Panchmel Dal

Ingredients

Toor dal / Kandi pappu - 1 cup

Red masoor dal / Erra kandi pappu - 1 cup

Moog dal without skin - 1/2 cup

Chana dal - 1/4 cup

Urad dal - 2 Tbsp

Ginger - 1 Tbsp minced

Garlic - 1 Tbsp minced

Chopped onion medium - 1

Tomato chopped large - 1

Red chilli powder - 2 tsp

Coriander powder - 1 1/2 tsp

Garam masala - 1/2 tsp

Water - 3 cups

Lemon juice - 1 to 2 tsp

To temper

Cumin seeds - 1 tsp

Black pepper corns - 3

Hing - a pinch

Turmeric powder - 1/2 tsp

Dry red chillies - 4

Curry leaves - 1 string

Oil - 2 tsp

Ghee - 1 tsp

Method

1. Combine all dals and wash. Soak in water for 30 minutes.
2. Drain the dals. Add dals to a pressure cooker and add 4 cups water.
3. Pressure cook for 1 whistle. Switch off the stove.
4. Heat oil and ghee in a pan add temper it.
5. Add onions and salt. Mix well and cook for 4 minutes.
6. Add ginger, garlic and fry for 3 minutes.
7. Add tomato and cook until oil separates from the mixture.
8. Add chilli powder, coriander powder, garam masala and mix for 2 minutes.
9. Add cooked dals and mix well. At this stage add 3 to 4 cups water and allow it to boil.
10. Switch off the stove. Sprinkle lemon juice and mix well.
11. Serve with roti or rice.

Kakarakaya Podi / Karela Powder version - 2

Ingredients

Kakarakaya / Karela / Bitter Gourd – 6

Oil to fry

To make Powder

Roasted chana dal / Putnalu - 3/4 cup

Sesame seeds / Nuvvulu dry roasted - 1/4 cup

Garlic pods – 10

Red chilli powder – 3 Tsp

Dessicated coconut powder – ½ cup  

Curry leaves

(According to your taste)  

Salt to taste

Method

1. Cut the karela into round thin slices. Spread on a plate. Leave it for 2 hrs.
2. Heat oil in a pan, deep fry the karela pieces until it turns crispy on medium flame. Strain the pieces.
3. Fry the curry leaves in oil.

To make powder

1. In a mixi jar add all ingredients listed under powder and make a powder.
2. Transfer this powder in a clean bowl and add fried karela pieces. Mix well.
3. Store it in an air tight container.

Other related links.

1. Kakarakaya Podi - 1

Dry fruits ladoo

Ingredients

Chopped dates - 1 cup 

Almonds - 3 Tbsp

Raisins - 2 Tbsp

Cashews - 2 tbsp

Pista - 20

Method

1. Dry roast the almonds, cashews, pista till slightly brown. Cool it.
2. In a mixi jar add dates, raisins, almonds, cashews, pista and grind to a coarse mixture.
3. Transfer it to a plate. Take small amount of the mixture and make balls.
4. Store it in a airtight container.