BANANA MILKSHAKE

Ingredients:

• Banana - 1 (chopped)
• Milk - 1 cup
• Sugar - to taste
• Ice cubes - 3-4
• Cardamom powder - 1 pinch (optional)

Method:

• Blend the chopped banana to the blender along with the sugar. Puree until smooth.
• Now add the milk, cardamom powder and blend it again until smooth or to the desired consistency.
• Transfer the banana milkshake onto a serving glasses with ice cubes.
• Serve immediately.

RAVVA APPALU (RAVVA CAKES)

RAVVA APPALU (RAVVA CAKES) CELEBRATING My 50^th Post

This is my 50th post after publishing my blog and I am very much cheerful for achieving this with in short time and I would like you to share my joy and happiness in this regard.

I would like to welcome any comments and thoughts on my blog and the dishes I posted till date and I am very much thankful for my followers and regular visitors and viewers for visiting my blog and each and every visit of you boosts my strength and will to publish more posts in future 

Todays recipe is a simple, quick and easy that is serve as dessert. I made this recipe on the occasion of Hanuman jayanthi. We call it Appalu in our region and This is also main neivedhyam recipe for Lord Hanuman. Appalu ia an traditional dish in India. 

Ingredients:

• Ravva (Suji, Godhuma nooka) - 2 cup
• Sugar - 3 cups (Adjust to your taste)
• Milk - 4 cups
• Cardamom (Elachi) powder - 1 tsp
• Ghee 1 tbsp
• Cashew nuts - 1/2 cup
• Oil - for deep frying

Ingredients for the batter:

• All-purpose flour (Maida) - 1/2 cup
• Rice flour (Vari pindi) - 2 tbsp
• Sugar - 1 tbsp

Method:

• Heat 1 tbsp of ghee and fry ravva on low flame for about 3-4 min. This would prevent lumps when added to milk. Take care not to burn/change the color of ravva. Keep aside.

• Now add the sugar and cardamom powder to ravva and mix well.

• Bring milk to boil in a heavy bottemed pan on medium flame and slowly add the ravva mixture to milk while mixing gently to avoid any lumps.Reduce heat to mediumlow now.

• Cover it and allow to cook for 2-3 minutes. Switch of the flame. Stir well and allow it to cool.

• Grease your hands with ghee, take a spoonful of mixture, shape them into round balls and flatten them into a circle shape (like tikkis/patty). Alternately you can use a banana leaf or zip lock cover to make the Appalu.

• Dress up some cashew nuts on top of the Appalu, It enhance the taste of it.

• Arrange all of them on a greased plate.

• Heat oil in a pan on medium flame.

• In a small bowl mix all-purpose flour, rice flour, sugar and little water and make a batter similar to dosa batter.

• Now take the flatten ball and dip into the batter and carefully drop into the hot oil. Do not over crowd the pan.

• Fry them till they turn golden brown on both sides. Remove from oil and drain them on a paper towel.

• Now ready to serve the Appalu. They should melt soft in your mouth as you bite them.

• You can store Appalu upto 1 week even not being refrigerated

Njoy this delicious dish with your family and wish you all the best:-)

CHICKEN 65

Ingredients:

• Bone less chicken (cut into small cubes) - 250 gms
• Ginger-garlic paste - 1 tsp
• Egg (small) - 1
• Curd - 1 tbsp
• Corn flour - 1 tbsp
• All-purpose flour (Maida) - 1 tbsp
• Red chilli powder - 1/2 tsp
• Aji no moto (China salt) - 1/2 tsp
• Red food color - pinch
• Salt - to taste
• Coriander leaves - for garnishing
• Onions - for garnishing
• Lemon - for garnishing
• Oil - for deep frying

Method:

• In a bowl, mix above all ingredients except oil, corn flour and all-purpose flour. Keep it aside for 1-2 hours.
• After that add corn flour and all-purpose flour. Mix well.
• Heat oil in a pan and deep fry the marinated chicken pieces.
• Fry well till golden brown appears and drain in paper towel.
• Garnish with slightly sauted onions, fresh lime and coriander.
• You can serve as a side dish for biryani/pulav/white rise or as a snack.

VEGITABLE BREAD SANDWICH

Ingredients:

• Bread slices - 4
• Onion (cut into slices) - 1
• Carrot (cut into slices) - 1 (Small)
• Capsicum (cut into slices) -1
• Cabbage (cut into slices) - 1/2 cup
• Green chilli (finely chopped) - 1 (optional)
• Salt - to taste
• Butter/Oil - 1 tsp

Method:

• Heat butter/oil in a pan, add chopped green chilli and onions and saute well.
• Now add all the above vegetable slices, mix well.
• Add salt to taste.
• Fry all the vegetables turn soft.
• Toast the bread slices in a toaster and apply very little butter on both bread slices and spread the vegetable mixture and close with the another bread slice.
• And cut at the center in triangle shape.
• Serve with tomato ketchup or sauce.

JUNNU WITH JUNNU POWDER

Ingredients:

• Junnu powder - 100 gms
• Milk - 500 ml
• Sugar - 100gms / Jaggary (Bellam) - 150 gms
• Cardamom powder (Ealchi) - pinch

Method:

• Take a bowl and mix junnu powder, sugar and milk thoroughly without any lumps.
• If you like add a pinch of cardamom powder and mix well.
• In a pressure cooker pour 1 cup of water and keep this bowl in cooker. Don't cover it with lid.
• Cook on medium flame for 15-20 min or till it becomes little hard.
• After that turn off the heat.
• After cools down it becomes harder.
• Serve cold.

RICE GRAIN ROTI (BIYYAM NOOKA ROTTI)

Ingredients:

• Rice grain (Biyyam nooka/Rice suji/varinooka) - 1 cup
• Water - 3 cups
• Red chillies -1
• Green chillies - 5 (If you want less spice then reduce the green chillies)
• chana dal - 1 tbsp
• Moong dal - 4 tbsp
• Mustard seeds (Aavalu) - 1/2 tsp
• Cumin seeds (Jeera, Jeelakarra) - 1/2 tsp
• Curry leaves - 1 string
• Asafoetida (Hing) - 1/4 tsp
• Salt - to taste
• Oil- 4 tbsp

Method:

• Mix and wash the chana dal & moong dal and keep it aside.
• Heat oil in a Kadai (PAN), when oil is hot add asafoetida(hing), mustard seeds, cumin seeds, when it pops up  add red chilli and green chilli, fry for 1 min.
• Now add chana dal, moong dal, fry for 2-3 min.
• Now add 3 cups of water and close the lid.
• When the water starts to boiling, simmer the heat till the moong dal cooks well.
• Then add rice sooji and keep stirring for 3-4 min, so it combines well with the water and doesn't form any lumps.
• Now close the lid and reduce the flame to low for 25-30 min.
• After that check the grain is cooked and increase the flame to high for 10 min. After that turn off the flame.
• When its cool down you can cut into pieces.
• You can serve with onion curry or any piclee and yogurt(curd).

SWEET LASSI (INDIAN YOGURT DRINK)

Ingredients:

• Plain yogurt (Curd, Perugu, dahi) - 1 cup
• Sugar -  to taste
• Ice cubes - 2-3

Method:

• Blend yogurt (curd) and sugar smoothly.
• Now add ice cubes and blend again until mixture is smooth
• Transfer the sweet lassi (Indian yogurt drink) onto  serving glass with ice cubes.
• Serve immediately. 

TOMATO STEW (TOMATO PULUSU)

Ingredients:

• Tomato - 3 (big)
• Onions (Sliced)  - 2
• Garlic pods (chopped) - 2
• Tamarind juice - 3-4 tbsp (adjust the quantity)
• Red chillies - 1 
• Mustard seeds - 1/2 tsp
• Cumin seeds(Jeera, jeelakarra) - 1/2 tsp
• Curry leaves - 1 string
• Salt - to taste
• oil - 2 tbsp

Ingredients for masala:

• Onion - 1
• Red chilli - 1
• Cumin seeds (Jeera, jeelakarra) - 1/2 tsp
• Garlic pods -2

Method:

• Wash and blend the tomatoes into puree and keep aside.
• Blend the above masala ingredients into a smooth paste and keep aside.
• Heat oil in a pan/wok/kadai add mustard sedds, 1/2 tsp of cumin seeds, 1 red chilli and curry leaves when they start splutter then add chopped garlic and onion slices. 
• Saute the onions well. And add the onion masala paste and salt.
• Mix well and cook the onion till it turns golden brown.
• Now add  pureed tomato to the onion paste and cook.
• Add tamarind juice to it and bring to boil.
• Now add 1 cup of water and adjust the salt to taste.
• It should be not too watery/thick. Make a medium gravy by adding little water.
• It can serve with White rice/chapathi or paratha, how ever you may like.

BELL PEPPER WITH CELERY

Ingredients:

• Bell pepper (Capsicum) - 2 (cubed)
• Celery sticks  (cut into 1/2 inch pieces) - 1/2
• Onions (chopped) - 2
• Garlic (finely chopped) - 3
• Red chilli powder - 1/4 tsp
• Turmeric powder - 1 pinch
• Coriander powder - 1/2 tsp
• Salt - to taaste

Ingredients for seasoning(Talimpu):

• Oil - 1tbsp
• Mustard seeds - 1/2 tbsp
• Cumin seeds/jeere/jeelakarra - 1/2 tbs
• Curry leaves - 1string

Method:

• Heat pan/wok/kadai add oil and all seasoning(Talimpu) ingredients.
• When they start spluttering then add chopped garlic and onions.
• Saute the onions till they turn light brown.
• Add the chopped capsicum (bellpepper), celery. Add red chilli powder, turmeric powder, coriander powder, salt and little water. Mix  well.
• Reduce the flame, cover and cook for 3-4 min.
• Once again mix well and leave it open till the pieces are cook well.
• It can serve with White rice/chapathi or paratha, how ever you may like.

BEETROOT FRY

Ingredients:

• Beetroot (Cubed) - 1 cup 
• Onions (chopped) - 2
• Garlic (finely chopped) - 3
• Red chilli powder - 1/4 tsp
• Turmeric powder - 1 pinch
• Coriander powder - 1/2 tsp
• Salt - to taaste

Ingredients for seasoning(Talimpu):

• Oil - 1tbsp
• Asfoetida/hing - 1pinch
• Mustard seeds - 1/2 tbsp
• Cumin seeds/jeere/jeelakarra - 1/2 tbsp
• Dry red chilli - 1
• Curry leaves - 1string

Method:

• Heat pan/wok/kadai add oil and all seasoning(Talimpu) ingredients.
• When they start spluttering then add chopped garlic and onions.
• Saute the onions till they turn light brown.
• Add the chopped beetroot. Add red chilli powder, turmeric powder, coriander powder, salt and little water. Mix  well.
• Reduce the flame, cover and cook for 3-4 min.
• Once again mix well and leave it open till the beetroot pieces are cook well.
• It can serve with White rice/chapathi or paratha, how ever you may like.

Idlies:

• Place a betel (Tamalapaku) leaf over the leftover idli and dosa batter to prevent them sour. 
• Do not beat idli batter too much, the air which has been incorporated during fermentation will escape.
• If you add half a tsp of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp.

OKRA SAMBAR

Ingredients:

• Toor dal/Kandi pappu - 2 cups (cooked and mashed)
• Okra/Bendakaya/ladies fingers - 1 cup (washed and chopped)
• Carrot - 1 (chopped)
• Capsicum - 1 (chopped)
• Tomato - 1 (chopped)
• Tamarind juice - 1/4 cup
• Green chillies - 2
• Turmeric powder- 1/4 tsp
• Coriander powder - 1/2 tsp
• Sambar powder - 1 tbsp
• Red chilli powder - 1/4 tsp (optional)
• Salt - to taste

Ingredients for Seasoning(Talimpu):

• Oil/ghee - 2 tbsp
• Asafoetida (Hing) - 1pinch
• Mustard seeds (Aavalu) - 1/2tsp
• Cumin seeds (Jeera,jeelakarra) - 1/2tsp
• Curry leaves - 1string
• Coriander seeds (Dhaniyalu) - 1/2 tsp
• Fenugreek seeds (Menthulu/methi)

Method:

• Heat oil/ghee in a pan add all seasoning(Talimpu) ingredients.
• When they start spluttering then add green chillies, carrot, capsicum and okra pieces, saute on medium flame for 8-10 min. until vegitables are cooked.
• Now add turmeric powder, coriander powder, red chilli powder, mix well and add tomato and tamarind juice. 
• Add mashed toor dal (kandi pappu), required amout of water and salt
• Let it simmer for 5-10 min.
• Now add sambar powder and mix well. 
• Close the lid and let it boil for another 5-6 min.
• Serve hot with rice/Idli/roti/dosa

SWEET SHELLS (GAVVALU)

Ingredients:

• Wheat flour - 1/2 cup
• Bombay ravva (Suji, semolina) - 1/2 cup
• All-purpose flour (Maida) - 1/2 cup
• Sugar -  1/2 cup
• Ghee (Clarified butter) - 1/4 cup
• Salt - 1 pinch
• Water - as required
• Oil - to deep fry

Method:

• Warm up the ghee and keep aside.
• In a mixing bowl add wheat flour,bombay ravva, all-purpose flour and sugar. Mix  well.
• Pour the ghee and mix well without any lumps.
• Now add water to make dough, the dough should not be too hard or soft.
• Devide the dough into small balls.
• Take a fork turn back side, then take  a ball into hand and press at the back side of the fork and remove opposite direction. repeat the same way for all the dough balls. Keep the shells a side.

• Heat oil in a pan/wok. Deep fry the shells on medium high heat till they turn golden brown.
• Don't cook high flame. Else they will burn from outside and uncooked from inside.
• Drain in a paper towel, so the excess oil is absorbed.
• Serve these crispy, crunchy sweet shells (gavvalu) with tea.
• Store it in air-tight container for a week.
• Bring to room temp before storing in airtight container.

EASY MEHANDI DESIGNS FOR BEGINNERS

Easy mehandi design for begginers: