CREAMY PISTA MILK SHAKE

Indulge yourself in rich,creamy,nutty and flavourful Pista Milk Shake!!
The colour itself looks Inviting!!
CREAMY PISTA MILK SHAKE

INGREDIENTS-
Toned milk-3 cups
Pista-100 gms (soak them in water for about 1 hour)
Almonds-25 gms (soak them in water for about 2 hours)
Sugar-as per taste
Cream-3-4 tsps
Cardamom-2 pods
Roasted nuts-3 tsps (almonds,cashews and pista)
PROCEDURE-1

Take a pan and boil milk,boil till it reduces to 1 and 1/2 cups.Allow it to cool. To this boiled milk add pista, almonds, sugar, cream,cardamom and grind this mixture. Pour this into serving glass add roasted nuts and refrigerate it.
Serve chilled.
PROCEDURE-2
Leaving milk you can dry grind pista,sugar,almonds,cardamom to smooth paste and then add this paste to milk and bring to boil twice and then off the flame and allow it to cool.Pour this mixture into serving glass and add roasted nuts.Top it with cream.Serve chilled
Well i found procedure-1 easy and convenient.
Sending this to FIC -Favourite hosted by Curry leaf and Sunshine Mom as my favourite colour is Green.
Sending this to Soup N Juice Event hosted by Sireesha of Mom's Recipes.

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CHICK PEAS SALAD AKA SENAGALA TALIMPU

Me and my sister were going through Chandra Padmanabhan's Dakshin.Suddenly on page 100 we saw this recipe-Sundal(chick peas salad).Then my sister reminded my mom that she was asking for this salad from the past ???.Immediately without second thought she soaked chick peas that day itself and finally Amma had to make it.I am glad that she enjoyed eating this.To make it colourful amma added grated carrot,onion and raw mango.

Chandra Padmanabhan's DAKSHIN


CHICK PEAS SALAD AKA SENAGALA TALIMPU
INGREDIENTS-

Chick peas-1 cup
Raw mango-2 medium sized pieces (cut into small pieces)
Green chilli-2-3 (chopped)
Carrot-1/2 th cup (grated)
Onion-1 big (chopped)
Salt-as per taste
Red chili powder-as per taste
For Seasoning-
Oil-2-3 tsps
Mustard seeds-1tsp
Black gram dal-1tsp
Dry red chilli-2-3 halved
Curry leaves-few
PROCEDURE-

Soak chick peas overnight and pressure cook them. Take a kadai, heat oil and fry all the seasoning ingredients.When mustard seeds splutter, add boiled chick peas. Now add grated carrot, green chilli,salt, red chilli powder, raw mango pieces and onion.Mix all these ingredients well.
NOTE-For Chandra Padmanabhan's salad you need to add 2 tbsps grated coconut,chopped coriander and asafoetida(with seasoning ingredients)
SUGGESTION -You can replace chick peas with boiled ground nuts/peas.

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Sindhura

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BROKEN WHEAT HALWA

Simple and very tasty broken wheat halwa!!
BROKEN WHEAT HALWA-

INGREDIENTS-
Broken wheat-1 cup
Jaggery- 1 cup
Sugar-3/4 th cup
Cashews-3 tbsps
Ghee-as required
Water-4 cups
PROCEDURE-
Heat one tbsp of ghee in a kadai and fry cashew nuts until golden brown in colour.Off the flame and keep it aside.To the same kadai add broken wheat and roast them for about-3-4 mins.Now add 4 cups of water and cook for 5-10 mins.This broken wheat should be cooked properly.Now to this add grated jaggery and sugar.Allow sugar and jaggery to caramalize.Now add 3-4 tbsps of ghee.Dont compromise with the amount of ghee,if you want you can use more.Once this mixture thickens off the flame,add cashews,stir this mixture well and then transfer this mixture into serving bowls.
Pour this mixture onto a greased plate and cut them into desired shapes or else you can make them into golf sized balls.
Sending this Sweet time Event hosted by Shanthi Krishnakumar
Also sending this to Mithai Mela hosted by Sri Valli

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Sindhura

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COLOURFUL CHEESE CHILLI TOAST

This was my first recipe.I was doubtful when i made this sandwich.All my sister could say that it was OK.Later on i tried different combinations and finally made it one of my sister's favourite sandwich.I came across this recipe in a news paper where the initial version contained only cheese,salt and green chillies, which i dint like, after so many corrections, i mean additions-deletions etc.I got this sandwich perfectly.Why dont you try??
COLOURFUL CHEESE CHILLI TOAST
INGREDIENTS-
Sandwich bread
For filling-

Carrots-2 medium sized (grated)
Capsicum-1 small (finely cut)
Onion-1 medium sized (chopped)
Coriander-1-2 tsps (chopped)
Tomato-1 small (thinly sliced)
Green chilli-1-2 (chopped)
Cheese-1 cube (grated)
Salt-as per taste
Red chilly powder-as per taste
Sugar-1 pinch
Garam masala- as per taste
Oregano-1 tsp
Chilli flakes-1 tsp
PROCEDURE-

Take a bowl and mix all the above said ingredients well.Slightly toast the bread slices.On one side of the bread slice layer the above filling and place another bread slice on it.
Thats all your chilli cheese toast is waiting for you.
Consume when hot:-)

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ROSE MILK WITH VERMICELLI AKA ROSE MILK

This refreshing summer chiller comes to you all the way from Godavari district i.e, Rajamundry. During our visit to the market place there i have seen one small shop over crowded with so many people drinking something colourful and some eating red and yellow mixture.It all seemed to me funny and out of curiosity i asked my dad what was it?Then he said that all those people were waiting for their turn to have Rose milk and flavoured vermicelli milk.When he asked me whether i would like to try i said no way.But when he and amma insisted i had to say Yes.But let me tell you after one sip i totally got addicted to it and from then on whenever we go to Rajamundry dad makes it a point to take me there and that small shop is famous for Rose milk.
Last week when thatagaru came from Rajamundry he bought this Rose syrup for me and guess what i am into !!!
ROSE MILK WITH VERMICELLI INGREDIENTS-

Toned milk-1 glass
Sugar-as per taste
Rose syrup-2-3 tsps
Vermicelli-1 tbsp (Semiya)
Cashew nuts and almonds-1 tsp
PROCEDURE
Refrigerate milk for 2 hours. After 2 hours remove it, add sugar and grind it by doing this you are making it frothy. Meanwhile you can boil vermicelli and allow it to cool. Take serving glass and add rose syrup, boiled vermicelli, nuts and milk-sugar.Blend all these ingredients well and serve.e.
NOTE-For simple rose milk you can remove vermicelli from the above list.
Rose syrup itself is sweet so add sugar as per taste
But i love simple rose milk version not just because i am lazy but i dont like vermicelli.
You can also add boiled sago palm/saggu biyyam.
Sending this to the Sweet event hosted by Mahimaa and Sri Valli

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Sindhura

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URAD DAL LADDU AKA SUNNUNDALU

I am waiting to post this recipe.This is truly traditional sweet of Andhra.Amma use to give me and M one laddu per day by saying that it is very healthy.Really i suggest if you have kids give them atleast one per day and i am sure they will love this it because of its unique taste.Topping it is its nutritional values.
This laddu is prepared on special occasions.
Trust me you will never forget this taste.
URAD DAL LADDU AKA SUNNUNDALU

INGREDIENTS-
Urad dal-1 cup
Jaggery-3/4 th cup (Grated)(or else go for powdered Jaggery)
Ghee-as required
PROCEDURE-
First take a thick bottomed pan and roast urad dal until golden brown in colour or untill you get that pleasant roasted smell.Off the flame and allow it to cool.Now grind roasted urad dal along with grated jaggery into fine powder.I mean you should get sandy texture.Meanwhile take another kadai and melt ghee.To this add roasted urad dal and jaggery powder.Mix well.Remove from heat and make them into small golf sized balls.Add ghee if necessary while making laddus.
NOTE-Instead of Jaggery you can use sugar also.
Sending this to Mother's day Event hosted by Shama

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GINGER CHUTNEY ALIAS ALLAM PACCHADI

Simple Andhra pickle.Very tasty and can be served with Morning Tiffins as well as evening snacks.
PRESERVED GINGER CHUTNEY--ALLAM PACCHADI

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INGREDIENTS-
Ginger -250 gms
Tamarind-250 gms
Jaggery/sugar- 230 gms(as per taste)
Red chilly powder-250 gms (as per taste)
Salt-to taste
FOR SEASONING-
Mustard seeds-1 tsp
Urad dal-2 tsps
Red chilly-3-4
Curry leaves-2 stems
Garlic-2-3 flakes (Mashed)
Oil-for seasoning
PROCEDURE-

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Wash,peel and pat dry ginger and then chop them finely.Soak Tamarind in hot water.Grind ginger,red chilly powder,salt, sugar and tamarind into a fine paste.Take a kadai and fry all the seasoning ingredients and then mix it with Ginger chutney.
SERVING TIP-Serve with Roti,Dosa,Idli,Upma etc
Sending this to Grammathu Khaimanam hosted by Shama

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GUEST BOOK

Hello!!
Welcome to Aathidhyam!!
Exotic Indian cuisine and authentic flavours from all over the World!!
This blog promotes Vegetarianism and Andhra flavours!!If you like this blog why not subscribe for the same?
Thanks for visiting my Guest page.Please feel free to share your Comments,ideas,views, suggestions!!
Chaitra

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