Month: August 2018

ATUKULA PRASADAM FOR KRISHNASHTAMI

INGREDIENTS Atukulu (poha) – 1 cup Grated jaggery – 1/2 cup Luke warm milk – 1 1/2 tbsp METHOD Wash the atukulu well and drain for 5 minutes. Powder the jaggery with out lumps. Take a bowl and mix the drained atukulu and jaggery….

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CHALIMIDI

INGREDIENTS Rice flour – 1 cup Grated Jaggery – 1/2 cup Freshly grated coconut – 1/4 cup Ghee – 1 tsp METHOD Grind jaggery in a mixer to a fine paste or powder. Take a bowl, add all the ingredients. Mix well and roll…

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DADDOJANAM

INGREDIENTS Rice – 1/2 cup Water – 2 1/2 cups Curd – 2 cups Green chillies – 3 cut into 1/2 inch pieces Finely chopped ginger – 1 tsp crushed Salt to taste Oil – 1 1/2 tbsp Mustard seeds – 1/4 tsp Cumin…

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MASALA PONGANALU

INGREDIENTS Dosa batter – 1 cup Finely chopped onions – 1 1/2 tbsp Freshly grated coconut  – 1 tbsp Red chilli powder – 1/3 tsp Mustard seeds – 1/4 tsp Baking soda – a pinch Asafoetida – 1/4 tsp Oil for frying Salt to…

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PANAKAM ,VADAPAPPU

INGRIDENTS For panakam Jaggery – 1/2 cup Water –  2 cup Black pepper corn –  3 to 4 crushed (optional) For vadapappu Split yellow moong dal – 1/2 cup METHOD For panakam : Add grated jaggery to 2 cups of water and let it…

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SPICY CORN KERNEL

INGREDIENTS Corn kernels or sweet corn – 1 cup Oil – 1tsp Pulav masala – 1/4 tsp(for recipe check out my previous post ) Red chilli powder – 1/3 tsp Salt to taste METHOD  Heat oil in a pan. Add corn kernels and fry…

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GARLIC MAYONNAISE DIP

  INGREDIENTS Mayonnaise – 5 to 6 tbsp Garlic cloves – 3 to 4 crushed into fine paste Tobasco sauce – 1 tsp Lemon juice – 1/2 tsp A pinch of salt Red chilli flakes for garnishing METHOD In a bowl, add mayonnaise, crushed…

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