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Coffee and Banana Milkshake Recipe

Coffee and Banana Milkshake Recipe

Ingredients :
  • Milk : 1 cup
  • Chopped Banana : 1 cup
  • Instant Coffee Powder : 1 to 1.5 tsp
  • Sugar to taste
  • Ice Cubes

Method :
  1. In a blender, add the banana, sugar, instant coffee powder and milk and blend until smooth.
  2. Add more milk if you want a thinner consistency.
  3. Then
    add the ice cubes and blend it again for a few seconds.
  4. Pour the
    milkshake into glasses and garnish with instant coffee powder.
  5.  serve immediately.

 

Godhuma Sunnundalu ~ Whole Wheat Jaggery Laddu

Ingredients :
  • Whole Wheat : 1 cup
  • Powdered jaggery : ¾ to1 cup
  • Melted Ghee : ½ cup
Method :
Dry roast the whole wheat on a medium flame until aromatic and brown color. Remove from the flame and allow it to cool. Grind the roasted whole wheat into a
powder. Add the powdered jaggery to it and grind again. Transfer the
mixture into a bowl and add the warm melted ghee and mix very well.
Shape the mixture into small round balls and store in a airtight
container. Serve as a sweet snack.
  • You can also check other Laddu recipes here
  • Back to Recipe Index

 

Ragi Flour and Peanut Laddu Recipe

Ingredients :
  • Ragi Flour / Finger Millet Flour : 2 cups
  • Peanuts : 2 cups
  • Powdered Jaggery : 3 cups
  • Melted Ghee : ¾ to 1 cup
  • Cardamom Pods : 6
Method :

1. Dry roast the ragi flour until a nice aroma comes out and set aside.

2. Roast the peanuts until golden brown color and cool.

3. Grind the roasted
peanuts and cardamom seeds into a powder.

4. Take the roasted ragi flour
and jaggery in a mixie and pulse for a couple of minutes.

5. Combine the
ragi flour and peanut powder in a wide bowl and mix very well.

6. Add the melted ghee to the flour mixture and mix well.

7. Shape the mixture into small round balls and store in a airtight container.

  • You can also check other Laddu recipes here
  • Check out other recipes of Peanuts here
  • Back to Recipe Index

Mixed Vegetable Broken Wheat Upma Recipe

Mixed Veg Broken Wheat Upma
Ingredients :
  • Broken Wheat / Cracked Wheat : 1 cup
  • Mixed Vegetables : 1.5 cups ( I use carrots, beans, fresh peas, tomatoes and potatoes )
  • Onion : 1 medium sized
  • Chopped Ginger : 1 tsp
  • Mustard Seeds : ½ tsp
  • Chana Dal : ½ tsp
  • Urad Dal : ½ tsp
  • Cumin Seeds : ¼ tsp
  • Green Chillies : 3
  • Dried Red Chillies : 2
  • Curry Leaves : 1 sprig
  • Oil : 2 tbsp
  • Salt to taste
Method :
1. Heat oil in a wok and add the
mustard seeds, chana dal, cumin seeds and urad dal and let them splutter.
2. Then add
the red chillies, chopped green chillies, curry leaves and ginger and fry for a minute.Now add the chopped onions and fry till the onions are translucent.
3. Sprinkle
water, close with a lid and cook until the
pieces become tender. When it's done, add 2 cups of water and salt and
mix. Close the lid and bring the water to a boil on high flame.
4. Remove
the lid and reduce the flame to low. Then add the broken wheat and mix
well. Cover and cook until done.
5. Serve hot with chutney or fresh yogurt.

 

Biyyam Pindi Manugupoolu ~ Rice Flour Chakli Recipe

Ingredients :
  • Rice Flour : 3 cups
  • Roasted Bengal Gram Powder : 1 cup
  • Ajwain Seeds : 1 tsp
  • Red Chilli Powder : 2 tsp
  • Salt to taste
  • Oil

 

Method :
1. Combine
the both flours with salt, red chilli
powder and ajwain seeds and set aside.
2. Bring 2 cups of water to a
rolling boil with 2 tablespoons of oil. Add this boiling water to the
flour and mix with a spatula. Mix very well and cool.
3. Make a soft dough
by adding the cold water little by little. Knead the dough till very
soft. The dough
should be soft and smooth.
4. Take a small portion of dough and fill
in the murukku /
chakli press.
5. Grease a ladle with little oil. Press the chakli maker on
the greased ladle. Slightly rotate the chakli maker round and round
until it forms a spiral shaped chakli.
6. Heat oil for deep frying.
Carefully drop the chaklis and deep fry them on a medium flame.
7. Remove and place them on a tissue paper. Let them cool completely and store in airtight container.You might also like to check these snack recipes:

 

Makki Ki Roti ~ Indian Corn Flat Bread Recipe

Makki Ki Roti with Spicy Ivy Gourd Dal
Ingredients : 
  • Fine Cornmeal / Makki Atta : 1 cup
  • Wheat Flour for dusting
  • Salt to taste
  • Oil

Method :
1. Combine the cornmeal and salt in a wide bowl.2. Add required boiling water to
make a soft dough. Mix well and cool.

3. Knead the dough till soft . The dough
should be soft and smooth.
4. Divide the dough into balls and set aside.
5. Roll out each dough ball into a circle, using wheat flour for
dusting.
6. Put the roti on a hot pan, cook for a minute. Add a little oil
around the edges, turn and fry the other side.
7. When light brown patches appear on both sides take into a bowl and cover with a
lid immediately. Serve with curry, dal or raita.

Chakra Pongali ~ Sankranthi Festival Special Recipes

Ingredients :
  • Raw Rice : 1 cup
  • Moong Dal : ½ cup
  • Sugar : 1 cup
  • Ghee : 3 tablespoon + 1 tsp
  • A pinch of Edible Camphor ( Pachha Karpooram )
  • Cashews and Raisins

Method :

1. In a pan,
heat a teaspoon of ghee on medium flame. Add and roast the moong dal
until light golden color. Switch off the flame and set aside.

2. Put the
rinsed rice, roasted moong dal and 3 cups water in a pressure cooker and
cook till 3 whistles.

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

4. Heat the ghee in a pan. Add and fry the cashew nuts and raisins. Set aside when the
nuts turn golden brown color.

5. Mix the sugar and ½ cup of water in a
vessel and cook on a low flame till the sugar melts.

6. Now add the cooked
rice, edible camphor, fried cashews, raisins and ghee and mix well.

7.Cook for 5 minutes and switch off the flame. Serve and enjoy 🙂

Paakundalu / Pakam Undalu ~ Makara Sankranthi Recipes

Pakundalu ~ Andhra Traditional  Festival Recipe
Ingredients :
  • Homemade Rice Flour : 2 cups
  • Powdered Jaggery : 1 cup
  • grated Coconut : 1 tbsp
  • Cardamom Powder : ½ tsp
  • Ghee / Oil

Rice Flour Preparation : 

1. Wash
and soak the rice overnight and drain the water completely.

2. Then grind
the rice into a very fine powder and sieve it.

3. The flour should be
slightly damp.

Method :

1. In a heavy bottomed pan, add the powdered jaggery and
little water and cook till it melts.

2. Strain the jaggery water to remove
any dirt.

3. And bring back to heat and cook on a low flame till it becomes
thick syrup ( 2 thread consistency ). To test, add a few drops of
jaggery syrup to the cold water, and it should become lumpy.

4. Switch off
the flame and add the cardamom powder, grated coconut and a tablespoon
of ghee to it and mix .

5. Slowly add the rice flour and mix well without
forming any lumps.

6. Mix very well to make a soft dough and allow it to
cool completely.

7. Divide the dough into a small and smooth balls and set
aside.

8. Heat ghee / oil in a deep frying vessel. And deep fry the dough
balls till it becomes golden brown color on medium flame.

9. Remove from
the oil and cool.

10. Store in a airtight container and serve as a sweet
snack.

Korra Biyyam Chitrannam ~ Millet Lemon Bhath

Korra Biyyam Nimmakaya Pulihora ~ Millet Lemon Baath
Ingredients :
  • Foxtail Millet / Korra Biyyam : 1 cup
  • Green Chillies : 6 - 7
  • Dried Red Chillies : 4
  • Mustard Seeds : 1 tsp
  • Chana Dal : 1 tsp
  • Urad Dal : 1 tsp
  • Peanuts : 2 tbsp
  • Curry Leaves : 2 sprigs
  • Lemon : 1
  • Turmeric Powder : ½ tsp
  • Hing : ⅛ tsp
  • Salt to taste
  • Oil : 2 tbsp

Method :
1. Put the rinsed millet and two cups of water in a pressure cooker
and cook till 3 whistles.
2. Turn off
the flame and wait until the pressure go off.
3. Heat oil in a frying
vessel and add the mustard seeds, chana dal, urad dal and peanuts.
4. Once
they start to splutter, add the split green chillies, red chillies,
curry leaves and hing and fry for a minute.
5. Then add the turmeric
powder, cooked millet and salt and mix well.
6. Switch off the flame and
add the lemon juice to it and mix very well. Serve immediately.
  • You can also check other Pulihora recipes here
  • Check out other recipes of Millet here
  • Back to Recipe Index

Onion Pakoras ( Soft Pakora ) Recipe

Ullipaya Mettha Pakodi / Bajji ~ Onion Soft Pakoda
Ingredients :
  • Onions : 2 medium sized
  • Besan : ½ cup
  • Rice Flour : ¼ cup
  • Chopped Green Chillies : 1 tsp
  • Cumin Powder : ½ tsp
  • Red Chilli Powder : ½ teaspoon (Optional )
  • Curry Leaves : 1 sprig
  • Salt to taste
  • A pinch of cooking soda
  • Oil for deep frying
Method :
1. Peel and chop the onions into a small
pieces and set aside.
2. Combine the both flours with salt, red chilli
powder, curry leaves, soda, green chillies and cumin powder.
3.Add enough
water to make a thick batter, similar to idly batter. Mix very well and
set aside.
4. Heat enough oil for deep frying in a frying pan.
5. Take a small portion of batter
and drop them into the hot oil.
6. Deep fry the fritters until golden
brown and crispy and remove from the oil.
7. Serve on a cloudy day with a cup of hot tea.
  • You can also check other Snack recipes here
  • Check out other recipes of Onion here
  • Back to Recipe Index

Sweet and Sour Elephant Yam Curry Recipe

Ingredients :
  • Elephant Yam / Kanda Dumpa : 1 cup
  • Thick Tamarind Extract : 1 tbsp
  • Powdered Jaggery : ½ to 1 tsp
  • Mustard Seeds : ½ tsp
  • Chana Dal : ½ tsp
  • Urad Dal : ½ tsp
  • Red Chillies : 2
  • Red Chlli Powder : 1 tsp
  • Curry Leaves : 1 sprig
  • Salt to taste
  • Oil : 2 tsp

Method :

 

1. Wash, peel and chop the yam into medium size cubes.

2. In
a saucepan, add the chopped yam, turmeric powder, salt and water and
cook until yam pieces are tender. Drain and set aside.
3.Heat oil in a pan and add the urad dal, chana dal and mustard seeds.
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 fry for a couple of minutes.
6. Then add the cooked yam and
red chilli powder and mix very well.
7.Serve hot with rice, roti or dosa.
  • You can also check other Curry Recipes here
  • Check out other recipes of Elephant Yam here
  • Back to Recipe Index

Other Names : Kanda Pulusu Posina Kura, Kanda Pulusu Bellam Koora

Ela Ada / Vazhayila Ada / Ila Ada Recipe

Ela Ada / Ila Ada / Vazhayila Ada Recipe
Ingredients :
  • Rice Flour : 1 cup
  • Grated Fresh Coconut : 1 cup
  • Powdered Jaggery : ½ cup
  • Cardamom Powder : ½ tsp
  • Ghee : t tsp
  • A pinch of salt
  • Plantain Leaves

Method :
1. Slightly roast the rice flour for a couple of minutes and cool.
2. Combine the rice flour and salt in a wide bowl.
3. Add required boiling water to
make a soft dough. Allow it to cool a little.
4. Grease your hands with oil / ghee and knead the dough till soft. The dough
should be soft and smooth.
5.Mix the jaggery and
water in a pan. The amount of water should be just enough to soak the
jaggery
and make a thick syrup.
6.Then add the grated coconut and cardamom powder
to it and cook for a couple of minutes. Switch off the flame and cool.
7. Divide the dough into medium or large size balls.
8. Place each ball in the
center of plantain leaf and flatten it to form a thin poori. Place a
tablespoon of coconut mixture on it and fold the leaf to seal the edges.
9. Repeat the same process with rest of the dough.
10. Now steam cook for 10 -
12 minutes in idly cooker or steamer. Switch off the flame and let them
cool completely.
11. Take the steamed dumplings from the idly cooker,
remove the plantain leaf and serve as a evening snack.