Puffed Rice snack(Borugulu or maramaralu mixture)

Ingredients:
puffed rice(borugulu or maramaralu):-1 cup
Chopped red onion:-2 tbsp

Garlic powder:-1/2 tsp
Grated carrot:-to garnish
Chopped cilantro:-to garnish
lemon juice:-1 tsp
Red chilli powder:-1/2 tsp
Peanuts:-1 tbsp

Sev:-to garnish

oil:-1 tbsp
salt:-as per taste

Procedure:

• Heat oil in a pan and add peanuts and fry them.
• Add garlic powder and immediately add puffed rice and toast them.
• Add salt and the chilli.
• Add chopped onions, grated carrot, cilantro and freshly squeezed lemon juice.
• Mix well and garnish with sev and serve immediately.

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Mango Sreekand

Ingredients:

Mango pulp:-2 tbsp

Thick whole yogurt:1/2 cup

Sugar:-1 tsp

METHOD:

• Hang curd in a muslin cloth or cheese cloth so that all water is removed from it.
• Take the curd and beat it well along with sugar.
• Fold in the mango pulp or puree and chill it.
• U may add chopped nuts as well as per taste.
• Serve chilled.

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Peach Muffins

Ingredients:

Maida/all purpose flour:-3/4th cup

Powdered sugar:-3/4th cup

Unsalted butter:-1/2 stick

Baking powder:-1 tsp

Chopped peach:-2 tbsp

Egg:-1

METHOD:

• Soften butter to room temp(Dont melt it!!).
• Cream butter and sugar well and beat egg and mix well.
• Mix flour,sugar,baking powder well and fold in the peaches and add it to sugar mixture.
• Give a good mix and pour the batter in a greased cake pan.
• Bake the cake in preheated oven(at 375F) for 30-40 min until cake is done.
• Let them cool on wire rack and decorate with whipped cream.

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Pineapple Cookies

Ingredients:

Maida/all purpose flour:-1 cup

Powdered sugar:-3/4th cup

Unsalted butter:-1/2 stick

Baking soda:-1/2 tsp

Crushed Pineapple:-1 tbsp(or few drops of pineapple essence also can be used)

METHOD:

• Soften butter to room temp(Dont melt it!!).
• Mix flour,sugar,baking soda,crushed pineapple well and fold into butter and make a soft dough(It should be like smooth chapati dough).
• Make small pedas or any shape of your choice and arrange them on greased cookie sheet.
• Preheat the oven at 325 and bake the cookies for 30-35 min.
• U see cracks appearing on top and slight brown colour at edges.
• Remove from oven and let them cool and on cooling they hardens.
• Store in an airtight container and serve at tea time.

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Raw Mango Rice

Ingredients:

Raw Mango (Sour):-1

Rice:-1 cup Green Chilies:-5

Salt:-as per taste

For Seasoning:

Peanuts:-2 tbsp

Channa Dal:-1 tbsp

Urad Dal:-2 tsp

Mustard Seeds:-1 tsp

Whole Red chilies:-2

Curry Leaves:-few

METHOD:

• Wash rice and add cook and set aside.
• Peel the skin of the mango and grate the flesh of the mango.Mix it with rice and set aside.
• Heat 2 tblsn of oil in a pan and add peanuts, split green chillies,channa dal, urad dal, mustard seeds and whole red chilies.
• Transfer the seasoning to the rice and add a pinch of turmeric powder to the rice and mix well.
• Serve.

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Chicken Nuggets/Chicken Patties

Ingredients:

Chicken breast:-1/2 lb.

Coriander powder:-1 tsp

Salt:-as per taste

Chilli powder:-1/2 tsp

Pepper powder:-1/2 tsp

Garam masala:-1/2 tsp

Chopped green chillies:-2 tsp

Chopped mint:-2 tsp

chopped coriander:-2 tsp

turmeric powder:-1/2 tsp

egg:-1

Bread crumbs:-1/2 cup

Oil:-to fry

METHOD:

• Wash and clean chicken and cut into pieces.
• Grind chicken to paste(not very mushy) and add all powders and add chopped chillies,mint and coriander and mix well.
• Make small nuggets or patties out of chicken mixture and dip them in beaten egg and roll them in bread crumbs.
• Heat oil and shallow fry(or deep fry) and drain excess oil.
• Serve hot.

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Bisibelebath/ Sambar sadham/ BBB

Ingredients:

Raw Rice:- 2 cups

Thoor dal- 1 cup

Turmeric powder- ¼ tsp

Asafoetida/hing- ¼ tsp

Peas- ½ cup

Onion-1

Tomatoes-2

Carrot -1

Beans- 10

Potatoes-1

Cauliflower florets:-1/2 cup

Drumstick pieces-5

Brinjal – 1

Garlic- 6 cloves

Green chillies- 3

Salt:-as per taste

Ghee:-3 tbsp

Curry leaves:-1 sprig

Mustard seeds:-1/2 tsp

Channa dal:-1 tsp

Whole peanuts:-1 tbsp

Cashews:-1 tbsp

For powder:

Coriander seeds:-2 tbsp

Methi seeds:-1/2 tsp

Red chillies:-3

Cloves:-3

Cinnamon:-small pieces

Channa dal:-2 tbsp

Urad dal:-1 tbsp

Cashews:-1 tsp

METHOD:

• Roast the ingredients to powder in little ghee and powder them.
• Cook toor dal until mushy.
• Wash and chop all veggies.
• Wash rice and mix the veggies,cooked dal,masala powder,turmeric powder and salt and add 6 cups of water and cook it.
• Heat ghee and add mustard seeds,jeera,curryleaves,channa dal,green chillies,hing,crushed garlic,peanuts and cashews and fry till brown.
• Add the bbb to tadka and serve hot.

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Egg Dum Biryani

Ingredients:

Eggs:-2

Basmati Rice:-2 cups

Ghee:-3 tbsp

Onions:-2

Pudina/Mint leaves:-handful

Coriander leaves:-handful

Green chilles:-10

Curryleaves:-1 sprig

Thick curd:-1/2 cup

Coriander seeds:-2 tbsp

Cloves:-5

Cinnamon:-small piece

Methi seeds:-1/2 tsp

Salt :-as per taste

Saffron:-a pinch

METHOD:

• Wash and soak rice for atleast an hr.
• Hard boil eggs and remove shell and make small gashes.
• Fry eggs in little ghee and set aside.
• Dry roast coriander seeds,cloves,cinnamon,methi seeds,curry leaves and make powder.
• Chop onions finely and fry them in ghee and set aside.
• Cook rice till 80% and set aside.
• Grind mint,coriander leaves and green chillies to form green paste.
• Mix curd,salt,ground masala powder,green paste,fried onions and marinate the fried eggs in it for 15 min.
• Take a wide pan and heat remaining ghee and spread it all over the pan.
• Add the marinated paste and spread all over.
• Add the cooked rice on top and close the lid and cook on low flame for 15-20 min until all moisture evaporates and rice cooks completely.
• Mix well and add saffron water on top and serve hot.

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Rawa Idli-2

This is my another version of rawa idli using baking soda instead of curd.

Ingredients:
Sooji/semolina/upma ravva:-1 cup
Mseeds:-1/2 tsp
Channa dal:-1 tsp
Grated ginger:-1/2 tsp
Green chilies, finely chopped:-3
5-6 curry leaves
Baking soda:-1/2 tsp
Carrots grated:-3 tbsp
Coriander leaves chopped:-2 tbsp
Grated fresh coconut:-2 tbsp
salt to taste
lemon juice:-1 tbsp
1/4 cup water
Roasted cashewnuts:-2 tbsp
Ghee or oil:-1 tbsp

METHOD:

• Heat ghee, add the mustard seeds and once they splutter, add the chana dal and saute till the dal turns golden brown.
• Add the green chillis, curry leaves and ginger.
• Immediately add the ravva and on low heat stir fry the rava constantly for 5 mts.
• Take off heat and cool.
• Add grated carrot, coriander leaves, grated coconut, water and salt and mix well.
• Add baking soda and lemon juice( u will see thick effervescence as soon lemon juice reacts with baking soda.Dont panic and mix it well :) )
• Grease idli plates and place a roasted cashewnut on each of the greased idli plates and pour the rava batter over the cashewnut.
• Don’t let the batter fill till the brim as they expand once cooked.
• Steam the ravva idlis on medium flame for around 10 mts.
• Turn off heat and let it sit for 5 mts. Remove the rava idlis carefully with a spatula and serve hot with chutney of your choice.

TIP:-u can use eno fruit salt instead of baking soda and lemon juice.

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Nankatayi / Indian eggless biscuit/Eggless cookies

Ingredients:

Maida/all purpose flour:- 1 cup

Powdered sugar:-3/4th cup

Unsalted butter:-1/2 stick

Baking soda:-1/2 tsp

Cardamom powder(optional) 1/4 tsp

METHOD:

• Soften butter to room temp(Dont melt it!!)
• Mix flour,sugar,baking soda,cardamom powder well and fold into butter and make a soft dough(It should be like smooth chapati dough)
• Make small pedas or ant shape of your choice and arrange them on greased cookie sheet.
• Preheat the oven at 325 and bake the cookies for 30-35 min.
• U see cracks appearing on top and slight brown colour at edges.
• Remove from oven and let them cool and on cooling they hardens.
• Store in an airtight container and serve at tea time.

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