Cardamom Panna Cotta Recipe for Valentine's Day

February 12, 2013

Cardamom Panna Cotta Recipe ~ Valentine's Day Special Recipe:

Preparation & Cooking Time : 10 - 15 mins

Serves: 2 - 3 persons

Ingredients :

Fresh Cream : 1 cup
Milk : ¼ cup
Sugar : 3 tbsp
Agar Agar / China Grass Powder : 2 tsp
Cardamom Powder : ½ tsp
Water : 4 tbsp
Oil : ½ tsp

Method :

1.
Heat water in a pan and add the agar agar powder. Let it boil and
reduce the heat for about 5 minutes or agar agar has dissolved.

2.
Combine the milk, cream, sugar and cardamom powder in a vessel and let
it boil. Now add the agar agar mixture to it and mix well.

3.
Grease the cups with little oil and pour the cream mixture into the
cups / moulds.

4. Refrigerate the panna cotta for 5 - 6 hours or until set.
To unmould, dip the cups into hot water and turn out the panna cottas.

5. Garnish and serve!

I am sending this recipe to "I Must Make That Event" .

Makar Sankranti Recipes | Pongal Festival Special Recipes 2013

January 12, 2013

Sankranthi Festival Special Recipes / Pongal Special Prasadam Recipes / Lohri Recipes
Hari Chandana P Indian festival Recipes
10 mins
40 mins

Bellam Paramannam	Aava Pulihora	KOva Kajjikayalu
Pesara Garelu	Til Khoya Laddu	Nuvvula Appalu
7 Cup Burfi	Dodha Burfi	Rava Appalu
Pala Munjalu	Miriyala Pulihora	Aava Daddojanam
Bellam Pongali	Semiya Payasam	Panchamrutham
Chana Dal Payasam	Rava Payasam	Chegodilu
Paal Rava Kesari	Rava Ladoo	Peanut Murukku
Rice Flour Chakli	Pulihora	Kara Sev
Godhuma Payasam	Kobbari Pongali	Lemon Sevai
Khoya Gulab Jamun	Mawa Besan Ladoo	Kakara Pitha
Chocolate Mawa Burfi	Rasgulla	Tambittu
Chakra Pongali	Lemon Rice	Katte Pongali
Paakundalu	Sesame Ladoo	Rava Kesari
Sesame Chikki	Kobbari Kesari	Kobbari Annam
Dates Peanuts Ladoo	Pesara Sunnundalu	Sunnundalu
Bellam Sunnundalu	Kobbari Louse	Peanut Ladoo
Pakam Garelu	Gummadi Bobbatlu	Boondi Ladoo
Venna Murukulu	Kobbari Chegodilu	Rava Kajjikayalu

Kobbari Pongali ~ Sweet Coconut Pongal ~ Sankranthi Special Recipes

January 4, 2013

Kobbari Pongali / Sweet Coconut Pongal Recipe for Sankranthi:

Preparation & Cooking Time : 25 mins

Serves: 4 persons

Ingredients:

Raw Rice: ½ cup
Grated Fresh Coonut: ½
Powdered Jaggery : ½ cup to ¾ cup
Moong Dal: ¼ cup
Milk: ¾ cup
Water: 1 and half cups
Melted Ghee: 3 tbsp
Cardamom Powder: ½ tsp
Cashews and Raisins

Method:

1. Wash
the rice and moong dal. Add one and half cups of water and pressure
cook for 3 whistles.

2. Switch off the flame and wait until pressure gets
released by itself .

3. Add the powdered jaggery, grated fresh coconut, cardamom powder and milk
to it. Mix and cook until the jaggery melts. Switch off the flame and
keep it aside.

4. Heat ghee in a pan and add the cashews and fry until
light golden color. Now add the raisins and fry them until they puff and
golden brown color.

5. Remove from the heat and pour over the cooked rice
mixture. Combine well and serve.

Godhuma Rava Payasam ~ Broken Wheat Kheer Recipe

January 2, 2013

Godhuma Ravva Payasam / Wheat Rava Payash Recipe:

Preparation & Cooking Time : 15 mins

Serves: 4 persons

Ingredients:

Broken Wheat: ½ cup
Powdered Jaggery: ¾ cup
Milk: 1 and half cup
Water: 1 and half cup
Almonds and Cashews
Ghee: 1 tbsp
Cardamom Powder: ½ tsp

Method:

1. Heat
ghee in a pan. Add and fry the chopped nuts until light golden color and
set them aside.

2. In the same pan, add the broken wheat and fry for a
minute. Add boiling water to it and mix very well.

3. Cover the pan with a
lid and reduce the flame to low. Let it cook until the rava gets cooked well.

4. Now add the powdered jaggery and cardamom powder to the cooked wheat and allow the jaggery to melt.

5. Then add the milk and cook for a couple of minutes. Add the ghee roasted nuts and switch off the flame.

Check out other Wheat Rava Recipes:

Sweet Corn and Paneer Vada Recipe

December 31, 2012

Sweet Corn and Paneer Vada / Corn Cottage Cheese Fritters Recipe:

Preparation & Cooking Time : 20 - 25 mins

Makes about 14 - 16

Ingredients :

Sweet Corn : 1 cup
Crumbled Paneer / Cottage Cheese : 1/ 2 cup (You can also make paneer at home)
Onion : 1 small sized
Besan / Chickpea Flour : 3 tbsp
Rice Flour : 1 tbsp
Green Chillies : 3
Ginger : 2 inch piece
Cilantro / Coriander Leaves
Salt to taste
Oil for deep frying

Method :

1. Grind
the sweet corn, green chillies and ginger into a paste.

2. Combine the
ground sweet corn, paneer, chickpea flour, rice flour, chopped onion,
chopped cilantro and salt in a mixing bowl. Mix very well and set aside.

3. Heat oil in a deep frying pan. Apply little oil or
water on palm and take a small amount of corn mixture, flatten
lightly with fingers and drop it into hot oil.

4. Deep fry them until golden brown color and crispy and remove from the
oil.

5. Serve on a cloudy day with a cup of hot coffee or tea.

You might also love to check these recipes:

Methi Carrot Sabzi ~ Carrot and Fenugreek Leaves Stir Fry Recipe

December 10, 2012

Carrot and Methi Leaves Curry Recipe:

Preparation & Cooking Time : 20 mins

Serves : 4 persons

Ingredients :

Grated Carrots : 2 cups
Methi Leaves : 2 cups
Onion : 1 big sized
Green Chillies : 2 - 3, finely chopped
Mustard Seeds: ½ tsp
Chanda Dal : ½ tsp
Urad Dal: ½ tsp
Turmeric Powder: ¼ tsp
Salt to taste
Oil : 2 tsp

Method:

1. Peel
and chop the onion into small pieces and set aside.

2. Heat oil in a pan
for seasoning. Add the mustard seeds, chana dal and urad dal and let
them splutter.

Methi Carrot Sabji with Jowar Roti

3. Now add the chopped onion and finely chopped green
chilies to it and fry for a couple of minutes.

4. Then add the grated
carrot, fenugreek leaves, salt and turmeric powder and combine well.

5. Cover with lid and cook on a low flame until soft. Stir occasionally.
Switch off the flame swerve with rice or roti.

You might also check these recipes:

Navratri Recipes, Sweet Potato Kuzhambu, Khoya Gulab Jamun
Bread Besan Toast, Eggless Banana Cake, Masala Pav
Daddojanam, Bhutte Ka Kees, Pineapple Sheera
How to make Green Tea, Microwave Besan Laddu

Gummadikaya Halwa - Pumpkin Halwa - Step by Step Recipe

December 7, 2012

Ingredients :

Grated Pumpkin : 2 cups
Milk : 2 cups
Sugar : 1 cup
Melted Ghee: 3 tbsp
Almonds : 10 - 15
Cardamom Powder: ½ tsp

Method:

1. Heat
the ghee in a wide and heavy bottomed pan. Add and fry the chopped
almonds until light golden color and set them aside.

2. In the same pan,
add the grated pumpkin and fry well.

3. Keep frying until the raw smell disappears or for 5 minutes.

4. Add the two cups of milk
to it and combine well.

5. Cook the mixture until the milk evaporates.

6. Then add the sugar and combine well.

7. Allow the sugar to melt and cook the mixture until the ghee separates from the halwa.

8. When the halwa leaves the side of the pan, turn off the flame.

9. Add the cardamom powder and roasted almonds and mix well.

10. Switch off the flame and allow it to cool. Enjoy!

Vankaya Alasandala Koora ~ Eggplant Curry with Black Eyed Beans

December 5, 2012

Vankaya Alasanda Kura with Jonna Rotte (Sorghum Roti)

Ingredients:

Chopped Eggplant / Brinjal : 4 cups
Dry Black Eyed Beans : ¼ cup
Ginger : 1 or 2 inch piece
Green Chillies: 3
Turmeric Powder : ¼ tsp
Mustard Seeds: ½ tsp
Urad Dal: ½ tsp
Chana Dal: ½ tsp
Cilantro / Coriander Leave: 2 sprigs
Salt to taste
Oil: 1 tbsp

Method:

1. Wash,
rinse and soak the black eyed beans in lot of water overnight.

2. Drain water
and cook until tender. Drain and keep the cooked beans aside.

3. Grind the ginger and green chillies to a paste and set aside.

4. Heat a tablespoon of oil in a pan. Add the mustard seeds, chana dal and
urad dal and let them splutter.

5. Now add the curry leaves, chopped
eggplants, turmeric and salt to it and combine well. Cover with a lid
and cook on low flame until eggplants are soft.

6. Then add the cooked beans, chopped cilantro and ginger chilli paste and mix well.

7. Cook for another 5 minutes and switch off the flame. Serve with rice or roti.

Dates & Coconut Modak with Jowar Flour ~ Sugar Free Recipe

December 4, 2012

If you are looking for more steamed recipes then do check rava kudumulu, undrallu, bellam kudumulu, steamed date rolls and idiyappam.

Dates Modak with Sorghum Flour / Jowar Kozhukattai Recipe

Preparation & Cooking Time : 40 mins

Makes about 12 -14

Ingredients:

Sorghum Flour / Jowar Flour : 1 Cup
Chopped Dates: ½ cup
Grated Fresh Coconut : ½ Cup
White Sesame Seeds: 2 tbsp
A big pinch of salt
Ghee: 1 tsp

Method:

1. Dry
roast the sesame seeds on a medium flame till light brown color and
allow it to cool. Grind the roasted sesame seeds to a fine powder and
set aside.

2. Grind the chopped dates into a paste. In a bowl, add the
dates paste, ground sesame seeds and grated fresh coconut and combine
very well. Roll this mixture into small round shape balls and keep them
aside.

3. Combine the sorghum flour and salt in a wide bowl. Add
boiling water little by little to the flour, mix very well with a
spatula and make a soft dough.

4. Allow it cool for 3 - 5 minutes then knead it well. The dough
should be soft and smooth.

5. Grease your palms with a little ghee.Take a ball of the rice flour dough and flatten it.

6. Place
the dates mixture ball in the middle and cover it from all sides
towards the middle and shape into a round ball.

7. Place them in a greased
idly plates and steam cook them for 10 - 15 minutes. Serve and enjoy!

Check out other recipes with jowar:

Gummadikaya Pappu ~ Pumpkin Dal Recipe

November 26, 2012

If you are looking for more Pumpkin Recipes then do check Pumpkin Halwa, sweet and sour pumpkin curry, Gummadikaya Payasam, Pumpkin Pakora, Gummadi Patoli, Pumpkin Pulusu and Pumpkin Bobbatlu.

Gummadi Kaya Pappu / Pumpkin Dal Recipe:

Preparation & Cooking Time : 20 - 25 mins

Serves: 4 persons

Ingredients:

Chopped Pumpkin : 1 to 1.5 cups
Toor Dal: ½ cup
Tomato: 1
Onion: 1
Green Chillies : 2
Dried Red Chillies : 1
Tamarind : Gooseberry size ball
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal: ½ tsp
Red Chilli Powder: ½ teaspoon or to taste
Turmeric Powder : ¼ tsp
Hing : ⅛ tsp
Curry Leaves : 1 sprig
Oil : 1 tsp
Salt to taste

Method:

1. Soak the tamarind in water for 10 minutes, then squeeze the extract out of it and set aside.

2. Wash, peel and chop the pumpkin into cubes. Put
the
rinsed toor dal dal, chopped pumpkin, slit green chillies, chopped
onion, chopped tomato and 1.5 cups of water in a pressure cooker and
cook till 3 whistles.

3. Turn off
the flame and wait until the pressure go off.

4. Heat a teaspoon of oil
in a vessel. Add the mustard seeds, chana dal, urad dal,cumin seeds
and let them splutter.

5. Then add the broken red chillies, hing and curry
leaves to it and fry for a couple seconds.

6. Add the tamarind extract and
cook for a minute. Now add the dal mixture,
salt, red chilli powder and turmeric to it and cook for 5 minutes.

7. Switch off
the flame and serve hot with roti or steamed rice.

You might also like to check these recipes:

Dry Fruits Milkshake Recipe

November 23, 2012

Dry Fruits Milkshake Recipe:

Preparation & Cooking Time : 10 mins

Serves: 2 persons

Ingredients:Chilled Milk: 1.5 to 2 cups
Pitted Dates: 8
Dried Figs : 4
Almonds: 20
Cashew Nuts: 20

Method:1. Chop
the dates and dried figs into small pieces and set aside.

2. Grind the
cashews and almonds to a powder. Add the chopped dates and figs and
grind until smooth paste.

3. Then add the chilled milk and blend it again
for a few seconds. Add more milk if you want thinner consistency.

4. Pour the milkshake into glasses and serve immediately.

Pumpkin Curry with Tamarind & Jaggery

November 22, 2012

Gummadikaya Pulusu Bellam Koora ~ Sweet & Sour Pumpkin Curry Recipe

Preparation & Cooking Time : 15 mins

Serves: 4 persons

Ingredients :

Chopped Yellow Pumpkin : 2 cups

Thick Tamarind Extract : 1 tbsp

Powdered Jaggery : 2 tsp

Mustard Seeds : ½ tsp

Chana Dal : ½ tsp

Urad Dal : ½ tsp

Turmeric Powder: ¼ tsp

Dried Red Chillies :3

Curry Leaves : 1 sprig

Salt to taste

Oil : 2 tsp

Method:

1. Wash, peel and chop the pumpkin into pieces.

2. In
a saucepan, add the chopped pumpkin, turmeric powder, salt and water and
cook until pumpkin pieces are tender. Drain and set aside.

3.Heat oil in a pan and add the mustard seeds, urad dal and chana dal.

4.Once they start to splutter, add the broken red chillies and curry
leaves and fry for a couple of seconds.

5. Now
add the tamarind extract and powdered jaggery
to it and cook for a couple of minutes.

6. Then add the cooked pumpkin to it and mix very well. Cook for 2 - 3 minutes and switch off the flame.

7.Serve hot with rice, roti or dosa.