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Mango Gulab Jamuns

Mango Gulab Jamuns

Ingredients :Instant Gulab Jamun Mix : 100 gms
Presh Mango Pulp : 50 gms
Sugar : 200 gms
Ghee : 2 tsp
Oil for deep frying
Mango Stuffed Gulab JamoonsMethod :

Heat the ghee in a pan. Add the mango pulp and 1 table spoon of sugar to it. Stir constantly. When it thickens remove from the flame and allow it to cool. Mix the instant gulab jamun mix and water, make a soft dough. Cover it with a lid and set aside for 15 minutes. Take small ball of dough and press a little. Place the mango pulp in the center of the dough. Cover the mango pulp by drawing up the edges towards the center and make smooth round shape balls. For preparing the sugar syrup add water to sugar and make a half thread sugar syrup. Make sure the ratio of water and sugar is 1:1. The syrup is ready. Heat oil in a wide pan for deep fry the jamuns. Fry the jamuns on a low flame stirring them constantly for even browning. When they turn to golden brown color, remove from the oil and put them into sugar syrup. After 30 minutes delicious mango jamoons are ready. Serve hot or chilled.

Semiya Janthikalu ( Murukulu )

Semiya Janthikalu ( Murukulu, Murukku, Chakli )
Ingredients :Vermicelli (Semiya) : 1 cup
Rice Flour : 2 cups
Ajwain seeds : 1 tsp
Red chilli powder : 1 tsp
Salt to taste
Oil for deep frying
Vermicelli Murukku
Method :

Soak the vermicelli in 1 ½ cups of water for 2 hours. Now mash the soaked vermicelli with fingers and add the rice flour, ¼ cup of hot oil, salt, ajwain and red chilli powder to it. Mix well and knead a soft dough. Heat oil for deep frying. Fill the chakli maker with the dough and press the chakli maker over the oil. Make small round chakli. Deep them until light golden color on both sides. Remove from the oil and store in a air tight container.

Karam Maramaralu ~ Spicy Puffed Rice

Karam Maramaralu (Borugulu) ~ Spicy Murmure
Ingredients :Puffed Rice : 3 cups
Ground nuts : ½ cup
Roasted bengal gram : ½ cup
Handful of Curry leaves
Dry Red chillies : 2
Green Chilli : 2
Red Chilli Powder : ¼ tsp
Turmeric : ¼ tsp
Oil : 1 tbsp
Salt to taste

Method :

Heat one table spoon of oil in wide pan. Add and roast the ground nuts and green chillies to brown color. Now add the red chillies and curry leaves to it. Let them fry for another few minutes and add the turmeric, puffed rice, roasted bengal gram, salt and red chilli powder. Stir for 1 to 2 minutes, then switch off the flame. Store in a air tight container after it cools down. Serve as a time pass snack.

Thotakura Pappu ~ Amaranth Dal

Thotakoora Pappu ~ Harive Soppu Thove
Ingredients :Amaranth Leaves : 3 to 4 bunches
Yellow Lentil / Toor dal : 1 cup
Onion : 1
Green Chillies : 3 to 4
Tamarind : small lime sized
Turmeric powder : ¼ tsp
Red Chilli Powder : ½ tsp
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad dal : 1 tsp
Dry red chilli : 1
Salt to taste
Oil : 1 tsp
A pinch of hing

Method :Wash yellow lentil properly with plenty of water. Put the washed lentil and 2 cups of water in a pressure cooker and cook till 3 whistles. Soak the tamarind in water for 10 minutes. Then squeeze the extract out of it and keep aside. Remove the stems from the amaranth leaves. Wash and chop the leaves and set aside. Peel the onions and cut them into medium pieces. Put the onion pieces, chopped leaves, green chillies, turmeric and water in a bowl and cook for 10 minutes. Now add the tamarind pulp, cooked dal, salt and red chilli powder to it. Let it cook for 5 minutes and turn off the flame. Heat oil in a pan for seasoning. Add the mustard seeds, chanadal, urad dal and let them splutter. When they start to splutter add red chilli and hing and stir for a few minutes. Remove from the flame and pour over the dal mixture. Mix well and serve hot with steamed rice or roti.

Ragi (Finger Millet) Perugu Dosa

Ragi Perugu Dosa with Cabbage ChutneyIngredients :Finger Millet (Ragi) Flour : 1 cup
Rice Flour : ¼ cup
Curd : ½ cup
Salt to taste
A pinch of cooking soda

Method :

Mix the Ragi flour with rice flour, curd, cooking soda, salt and water. Make the batter into the consistency of normal dosa batter. Heat a tava or non-stick pan. Spread a little oil all over it. Pour one ladle batter on the pan and spread it evenly. Pour a little oil around the edges. Fry both sides of dosa on medium flame. Remove from the tava and serve hot with chutney or sambar.

Cabbage Chutney ~ Cabbage Thuvayal

Cabbage Pachadi ~ Cabbage Thuvaiyal
Ingredients :Chopped Cabbage : 2 cup
Coriander seeds : 2 tbsp
Urad dal : 2 tbsp
Fenugreek seeds : ¼ tsp
Dry red chillies: 10
Tamarind : small lime sized ball
Turmeric Powder : ¼ tsp
Oil : 4 tbsp
Salt to taste

Method :Wash and chop the cabbage into small pieces and keep it aside. Soak the tamarind in warm water for 5 minutes and set aside. Heat two table spoons of oil in a frying pan add and roast the coriander seeds, urad dal and fenugreek seeds to light brown color. Now add the dry chillies and let them fry for another few minutes. Take it out from the pan and keep aside. In the same pan, add two table spoons of oil and put the chopped cabbage and turmeric and fry for a few minutes. Turn off the flame and allow it to cool. Grind the roasted spices to a fine powder. Then add the cabbage, soaked tamarind and salt to it. And grind into a coarse paste using a little water. Pour the chutney into a bowl and serve with steamed rice or dosa.

  • You can also check other Chutney recipes here
  • Check out other recipes of Cabbage here
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Cabbage Kofta Curry

Ingredients :Chopped Cabbage : 1 cup
Besan : 1 cupOnion : 2 big sized
Curd : 1 tbspTomato : 1
Green Chillies : 2 or 3
Ginger Garlic Paste : 1 tsp
Garam Masala : 1 tsp
Cloves : 3
Cinnamon stick : ½ " piece
Cardamom pods : 2
Poppy Seeds : 1 tsp
Cumin seeds : 1tsp
Coriander seeds : 1 tsp
Cashew nuts : 10
Red chilli powder : 1 tsp
Turmeric Powder : ¼ tsp
Oil : 2tbsp
Salt to taste


Method :To Prepare the Koftas :Wash and chop the cabbage into small pieces. Peel and cut the 1 onion into small pieces. Add salt, red chilli powder, besan flour and garam masala to it. Make a soft dough by adding water as necessary and divide the dough into small round ball. Heat oil in a frying pan and deep fry the dough ball till crisp and golden color. Remove from the oil and keep aside.

To Prepare the Gravy :

Chop the another onion into small pieces and set aside. Heat one table spoons of oil in a heavy bottomed pan and fry the coriander seeds, cumin seeds, poppy seeds, cloves, cinnamon, green chillies and chopped onions till the onions turn light brown. Take it out and allow it to cool. When it cools down, add turmeric, tomato pieces and cashew nuts to it and grind into a smooth paste using very little water.

Heat one table spoon of oil in a vessel and place the gravy masala, ginger garlic paste and one cup of water. Mix well, cover with a lid. Cook until the oil separates from the gravy. When it's done, add the curd, salt, red chilli powder, garam masala and koftas. Keep on a low flame for a minute and garnish with fresh coriander leaves. Serve immediately with hot steamed rice.

Pav Bhaji Masala Powder Recipe - How to make Pav Bhaji Masala at home - Step by Step Recipe

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Homemade Pav Bhaji Masala Powder Recipe
 
Prep Time: 5 mins    |  Cook time: 5 mins    |  Makes: ¾ cup

Author: Hari Chandana P
Cuisine:North Indian
Recipe type: Spice Powder



Ingredients:

  • 4 tablespoon Coriander Seeds
  • 2 tablespoon Cumin Seeds
  • 2 tablespoon Dry Mango Powder
  • 2 tablespoon Black Peppercorns
  • 1.5 tablespoon Fennel Seeds
  • 10 half inch pieces of cinnamon
  • 8 Dried Red Chillies
  • 5 Cardamom pods
  • 3 Cloves
  • ½ teaspoon Turmeric Powder
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Instructions:

  • Heat a pan and add the all the ingredients (except dry mango powder and turmeric).
  • Dry roast the on a low flame for a few minutes or till nice aroma is released.
  • Turn off the flame and let it cool completely.
    • Grind the roasted ingredients, turmeric and dry mango powder to a fine powder in a mixer.
    • Store in a clean dry container.


You might also like to check these recipes:

Vankaya Kobbari Karam ~ Eggplants And Coconut Stir Fry

Vankaya Kobbari Karam/Vepudu ~ Eggplants And Coconut Stir FryIngredients :

Eggplants : ¼ kg
Grated Dry coconut : 2 tbsp
Red chilli powder : 1 tsp
Turmeric Powder : ¼ tsp
Salt to taste
Oil : 4 tsp

Method :

Wash and cut the eggplants into pieces. Soak the eggplant pieces in salt water for 5 minutes and drain. Heat oil in a pan and add the eggplant pieces and turmeric powder. On a low flame, fry uncovered for 10 minutes and stir occasionally. When it's done, add salt, coconut and red chilli powder. Cook for another 2 minutes and remove from the flame. Serve hot with steamed rice and dollop of ghee.

Tulasi Tea ~ Indian Holy Basil Tea

Tulsi Tea ~ Indian Holy Basil ChaiIngredients :Holy Basil Leaves (Tulasi) : 5 leaves
Tea Powder : 1tsp
Water : 1cup
Milk : ¼ cup
Sugar to taste

Method :Wash the holy basil leaves and keep aside. Bring one cup of water to boil, then add the tea powder, milk, sugar and leaves. Let it boil for 5 minutes and remove from the heat. Strain into cups and serve.

Steamed Date Rolls

Ingredients :Rice Flour : 250 gms
Dates : 250 gms
Sugar : 100 gms (optional)
Cashew nuts : 50 gms
Grated dry coconut : 50 gms
A pinch of salt

Method :Remove seeds from the dates and crush the pulp. Add and mix the sugar and heat the mixture. When the pulp thickens add cashew powder and coconut and mix well. Remove from the flame and allow it to cool. Mix rice flour, salt and make a dough by adding hot water as necessary. Let it cool down. Now divide the dough and dates mixture into two equals parts. Take one part of the rice flour dough. Place it on a plastic sheet and roll it with a rolling pin. Spread the dates mixture all over. Roll the rice flour roti into a roll form. Steam cook it for 10 - 15 minutes. Let it cool completely. It can be served as a small roll or cut into slices and serve.

Medu Vada

Medhu Vadai with Peanut Chutney and Ginger PickleIngredients :Urad dal : 1 cup
Salt to taste
Oil for deep frying


Method :Wash and soak the urad dal for 6 hours. Wash, drain and grind the soaked urad dal into a smooth and thick batter with very little water. Add salt and mix very well. Heat oil in a wide vessel. Apply a little water on your fingers. Take lemon size balls of this batter, flatten them a little, make a hole in the middle and deep fry them in oil, till they turn golden brown. Remove from the oil and serve hot with sambar or chutney.