SOJJAPPALU

SOJJAPPALU

INGREDIENTS

Bombay Rawa - 250 gms
Sugar - 500 gms
Ghee - 2 tbsp
Cardamom powder - 2 tsp
Maida - 500 gms
Oil - 4 tbsp
Salt - 1 tsp

Water - 1/2 l
PREPARATION


Heat ghee and fry rawa adding 1tsp ofcardamom powder . Once fried to golden brown , transfer the contents into another pan . Now take about 500ml of water and heat in a pan and once it boils , add sugar and 1tsp of cardamom powder .



Once the sugar melts completely , bring it to boil and add rawa to it mixing well in order that no lumps form in the kesari. Once the grains are cooked , leave it on put out flame for 5 min , kesari becomes hard . Allow it to cool and make small balls out of the kesari .





Take maida and make a dough adding salt and water little by little. Make a hard dough and make a small ball of it . Take little oil and apply to the ball and roll it into a small poori and place the kesari ball in the center. Fold the poori's edges to the center on to the ball blend it well into a ball.



Make a poori out of the ball and on a hot pan , shappow fry it applying little oil on the poori . Reverse and heat it the same way applying little oil on the top of it.Fry till it becomes golden brown .



Ready to serve hot .It is tasty , gives taste of sweet with a little touch of salt too....

KUDUMULU

KUDUMULU

INGREDIENTS

Rice - 2 cups

Water - 4 cups

Salt - 1 tsp

Jaggery - 2 cups

Coconut powder - 2 cups

Cardamom powder - 1 tsp

Ghee - 1 tsp

PREPARATION

Grind rice into fine rawa. Parallely boil water in a pan. Add salt to it , mix well and add rawa stirring with a spatula.

Cover the pan with a lid in order to make the rawa cook faster and soft. Once cooked set it a side to cool.

Parallely heat a tsp of ghee in a pan and add jaggery to it . Once the jaggery melts add coconut powder and cardamom powder and keep mixing till it forms a thick mass.

Allow it to cool and make balls of the kobbari louju .

Now take the cooked rawa in one palm and spread it across . Keep the kobbari louju in it and cover it with little more cooked rawa over it and blend it properly in such a way that it covers the kobbari louju . Repeat the process till the cooked rawa is done .

Once you finish rolling them , pressure cook them for about 5 min . Its only to make the juice of the jaggery to blend into the cooked rawa. In case you want to microwave them , its enough for a minute .

RAVVA KESARI / SEERA

Ravva Kesari or Seera is a sweet made as a naivedyam on Satyanarayanaswamy Vratham .

Very easy to make and tasty too.

RAVA KESARI

INGREDIENTS

Bombay Rawa - 3 cups

Sugar - 5cups

Water - 7 cups

Cardamom - 6 - 7 nos

Food colour - Yellow a pinch

Ghee - 3 tbsp

Milk - 2 tsp

PREPARATION

Heat ghee in a pan and fry rawa till golden brown.

Remove the roasted rawa and fry dry fruits and keep aside. Now boil water . Once it boils add sugar and blend well till all the sugar melts.

Add food colour to 2 tsp of milk. Add this milk to the sugar water also add cardamom powder . Bring water to boil and add rawa stirring the water .

Lower the flame and leave it for a few minutes and tarnsfer into a container and decorate with nuts.

VERMICELLI PAYASAM

VERMICELLI PAYASAM

Ingredients : milk 2 l
cardamom 8 nos
sugar 7 - 8 cups
vermicelli 1/2 kg
ghee 2 tbsp cashews and raisins for topping




PREPARATION :

Fry the cashews and raisins and set aside. Now fry the vermicelli into golden brown with limited ghee if required it can be added slowly . Set aside. Boil milk and slowly add sugar till it dissolves u can also chose low fat milk if u wish. then add cardamom powder to it and slowly add the vermicelli fried . Simmer and Cook till it is soft. If not fried properly vermicelli may be sticky so check it properly when u fry . It may take 10 minutes to cook . Now add the toppings which we set aside and our payasam is ready..... My kids love it ..... My daughter says mom it is yummy !!! And i feel i have acheived some thing .. Lots of happiness hidden in the small things we do which really matter a lot....

GULAB JAMUN

A very simple and most sought after dessert .

INGREDIENTS

MTR Gulab Jamun Mix - 1 pack

Cardamom - 6- 7

Sugar - 750 gms

Water - 750 ml

Ghee - for frying Jamuns

PREPARATION

Sugar Syrup

Take a pan and heat it then add 750 ml water and after heating it add sugar and cardamom powder and mix well till all the sugar melts.

Add little food colour make a nice syrup simmer and put off the flame.

Parallely mix the MTR Gulab Jamun mix with 1/4 of the water beat it well and leave it for 10 min. Its easy to make the jamun balls now. Roll them into small circular balls..

Heat ghee in a pan and fry the balls till golden brown. Transfer the fried balls into the sugar syrup . The Jamuns absorb the syrup and tend to become large . It takes atleast two hrs for them to set . So once they are prepared leave them to set and refrigerate and serve.

PURNAM BOORELU

POORNAM BOORELU / Boorelu is one of the main sweet which is offered to God in any pooja performed . Though it is a bit difficult to make them it is worth it as the result would be great.

INGREDIENTS

Urad dal - 3 cups

Chana dal - 3 cups

Jaggery - 3 cups

Rice - 1 cup

Cardamom - 6 nos

Oil - for frying

PREPARATION

Soak urad dal and rice together the previous night if we were to prepare them today . Early the next day morning grind it into fine batter addding water and add little salt and set a side. Parallely in a cooker cook chana dal with water . Once it is cooked strain away extra water . Cool it . Take a pan and transfer the chanadal and add powdered jaggery to it along with cardamom powder and keep mixing it till it comes closer as a thick mass.Allow it to cool once you confirm the jaggery is completly mixed with the dal and is seen as a thick mass. Now make small balls with the jaggery chana dal mix which we call poornam . Heat oil in a fry pan so as to deep fry the poornam dipped in the urad dal and rice batter . Now take one small ball of poornam approximately of the size of a small lemon and dip it in the batter . Note that the batter is hard enough to adhere to the poornam . If it is watery the poornam will come out of the batter and spoil the oil . For the proportions mentioned here poornam adheres to batter so keep a close note of it . Carefully leave the poornam properly dipped in the batter into the hot oil. Fry till the balls are well fried into red colour . Poornam boorelu now all set to be served as offering . Generally a small hole is made in the center of the pooram boore and little melted ghee is poured in it which makes it more delicious...

ANNAM PARAVANNAM

Annam paravannam as I hear the very name I remember the good olden days when my mother used to prepare it every friday as naivedyam for her favourite Goddess. But eventually I began preparing it for every auspicious day. As we know Radhasaptami a very auspicious day on which we boil milk and prepare paravannam and eat it in chikkudu leaves a traditional custom after offering it to SUN GOD.

Beyond all this we have a custom of making it on GURNADHA PONGALI which is performed on the day after the marriage .

RECIPE

Rice - 2 cups

Milk - 1/2 lit

Jaggery - 2 cups

Cardamom - 6 nos

Ghee - 1 tsp

Water - 2 cups

Nuts - decorate

PREPARATION

Boil the milk in a vessel at medium heat and add rice and cook till rice is soft . Cook till the rice is cooked well adding water when ever the milk boils more . Add powdered cardamom and once finally rice is cooked put off the flame . Add ghee and jaggery mix well and leave it till the jaggery melts and decorate with fried cashews and dry grapes. Ready to offer as naivedyam .

SUNNUNDALU

SUNNUNDALU

INGREDIENTS

Urad dal - 4 cups

Sugar - 4 cups

Ghee - 6 - 8 tbsp

PREPARATION

Roast the four cups of urad dal in a medium flame and cool it and grind it into fine powder it can be course need not be too soft .

Heat 6 - 8 tbsp of ghee and keep aside. Take the powdered urad dal add sugar and mix well .

Now pour ghee all over the powder sparingly and slowly make round balls mixing the ghee and the powder . Do not apply too much pressure on the balls . Just take enough powder with ghee and make a ball and then roll it in perfect shape . As you do it you will find it easy in making the round balls.

AND AGAIN WE REMEMBER SWEET CHAPATHI'S ( BOBBATLU)

Ever since his childhood my son has been fond of these so called sweet chapathi's or bobbatlu.His granny used to buy him those whenever he asked for as they were always available at Swagruha foods in hyderabad. Now this time when he asked me he wanted to eat I had no other option but to prepare them. This was the first time i ever attempted to prepare the tough ones.



BOBBATLU

INGREDIENTS

Chana Dal - 4 cups

Jaggery - 4 cups

Cardamom - 6 nos

Maida - 400 gms

Salt - 1 tsp

Oil - for roasting the bobbatlu

Water - for making maida dough

Coconut powder - 1/2 cup

PREPARATION

Cook chana dal in a cooker . Strain away extra water if any and grind it along with jaggery powder. Now add powdered cardamom to it . The paste must be semi solid kind . Note that it is not made too soft so be cautious. Mix coconut powder and make small balls of the size of a lemon and set them aside. Take maida add the salt and knead it into dough pouring water sparingly . Just as we make chapathi dough. Apply little oil if you have difficulty in kneading it . Now make small balls roughly about the size of a small lemon and set aside. Take one ball and apply maida and roll it into a small chapathi and put the sweet ball into it and fold the corners of the dough onto the ball apply oil and start making it in the form of a chapathi with your hand see that the sweet is uniformly distributed all around the sides . The dough will break off so be careful while making the chapathi . You need to apply enough oil so as to avoid the splitting . Heat the tawa or pan and heat the chapathi . Add oil inorder to make it red . Heat it on both the sides and make sure it is cooked red . Its ready to serve along with ghee applied on it with milk . Best tasted that way ... If not you can have it with out milk too.

At last they came out well and my son had relished it ... Now he has a wish again and I need a break .........

AND THE COUNT DOWN BEGAN....

We wanted to invite a couple of his friends for dinner and it has been two months that it was jus postponing and finally the day had come and i had to be all set for the perfect dinner which i had been looking for..... It being thursday it looked as if BABA had given me a chance to serve ...So keeping him in heart i planned up .. a menu which included Pulav , Vankai masala , dondakai fry ,sambar, tomato chutney ,payasam ,rice n last but not the least double ka meetha...
I started off at 9.30 in the morning as a chef ...My first item was DOUBLE KA MEETHA


Ingredients :

Aloaf of bread
cardamom 6 pieces
sugar 6 - 7 cups
water 8-9 cups
Ghee
food colour a pinch of it
milk about 3/4 cup
raisins and cashews for topping .


Take water and put it on the stove. Add sugar stirring continuosly till all the sugar is dissolved. Add the powder of the grounded cardamom simmer it .


Parallely , take the bread slices and cut the brown part of it on the four sides into a square and make two triangular pieces of it. In this way make sure u cut all the loaf and keep it a side.

Since many of us r calorie specific its upto our choice as to whether we want to fry the bread slices or just apply ghee and roast them. So keeping that in mind i took a pan and applied ghee on both the sides of the slice and roasted them. Now set them aside and by now the sugar syrup wud have thickened as required , if u dont like it to be thick dilute it but it gives the same taste.Take a little milk and add food colour to it . mind that the milk needs 2 be fresh no need 2 boil it , 3table spoons of it shud be fine to mix it up.Take 3/4 cup of milk and add the coloured milk to it and then mix it to the syrup and pour it sparingly all over the slices .see that the syrup is not in excess . Now finely chop cashews and along with raisins using little ghee fry them and use as topping .. Can be served hot or cold depending on the choice.