TEASEL GOURD FRY

Simple, easy to prepare and very tasty fry.

TEASEL GOURD FRY ~ AKAKARAKAYA VEPUDU
INGREDIENTS

Teasel gourd - 1/2 kh (wash, wipe and halved)
Oil - 2 -3 tbsp
Salt - as per taste
Red chilli powder - as per taste
PROCEDURE-

Heat oil in a cooking vessel and fry teasel gourd pieces until golden brown in colour and crisp. Add salt and red chilli powder. Mix all the ingredients well and cook for 1-2 mins. Remove excess oil if any and then off the flame. Transfer the contents into a serving bowl. Serve hot with rice and a dollop of ghee. Ahhhhhhhhhh........... i wish i had my lunch on time. Bcoz of this night shift chakkar i m unable to do so and missing these things very badly.

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RASGULLA

Bong indulgence.My love for sweets and chocolates is un ending and thanks to mom for satiating my craving for sweets and Rasgulla. Here we go.....
RASGULLA

INGREDIENTS
Home made paneer - 10 balls (Paneer shaped into balls)
Sugar - 2 cups
Water- 1 cup
Cardamom powder- pinch
PROCEDURE-

Crumble home made paneer and knead it well (say 5-8 mins). Now shape them into small balls and keep them aside. Bring to boil sugar and water. Once sugar dissolves and the mixture thickens then slowly drop these balls into sugar syrup. Cook for 4-5 mins and adjust consistency if required.Now add elaichi powder. Paneer balls double in their size. Off the flame and transfer the contents into a serving dish. Serve hot/ chilled.

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CHEKKALU ~ RICE CRACKERS

Andhra chekkalu ~ Rice crackers make perfect munchables with tea/coffee.
For Giveaway winner...........scroll down.
CHEKKALU~ RICE CRACKERS

INGREDIENTS
Rice flour- 2 cups
Water- 1/2 to 1 cup( consistency - chapathi dough)
Ginger garlic paste - 1 tsp
Red chilli powder - as per taste
Salt - as per taste
Sesame seeds - 1-3 tbsps
Ground nuts - handful (optional)
Roughly torn curry leaves - few
Butter - 1 tsp
Water- for mixing
Oil- for deep frying
PROCEDURE-

Bring water to boil in a vessel.Off the flame and add rice flour and salt to it.Mix all the ingredeints well and avoid the formation of lumps. Cover it with lid and allow it to stand for 5-10 mins. Add the remaining ingredients.After 10 mins, knead the dough using ghee/oil/butter. Now take small proportions of this mixture and flatten it with the help of your hand into 4-5 inches. Meanwhile heat oil in a kadhai and slowly drop them into oil one after the other. Deep fry until golden brown and then place them on absorbent paper and then store in air tight container.

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GIVE AWAY & LENTIL DUMPLINGS

Hey all,
Sorry for not updating my blog.I m pre occupied with many things and i m having an exciting news for you all all the way from CSN Stores. The lucky winner is gonna win a $ 40 worth gift certificate.At CSN Stores you find a wide and exciting range of products starting from Le creuset cookwares, entertainment centres, home decoratives and many more.Cookware is often the focal point of the kitchen.Cookware, Dinnerware and cutlery sets enhance your kitchen's beauty. So choose the Perfect cookware sets that caters to our needs.Do visit CSN Stores.
All u have to do is just comment on my guest book and let me know how you feel about about Aathidhyam, areas i need to work and ur favourite recipe along with you location.That's it.I m gonna select the lucky winner randomly on 16th of August.All the Best.
Now lets come back to our dish.
No festival is complete without Garelu.After idli the second position is given to Vada.Many names to this crispy golden brown dish like Medu vada,Vada,Lentil dumplings,Vadai etc n etc,this list goes unending.Adding chopped onions,cabbage to the normal vada adds one more name i.e, Onion lentil dumplings.
LENTIL DUMPLINGS

Ulli Garelu
INGREDIENTS-
Urad dal--1 and 1/2 cup
Uncooked rice-1 tbsp
Ginger-1 piece (finely chopped)
Onion-1 big size(chopped)
Cabbage-2 spoons (chopped)(Optional)
Green chillies-2-3(chopped)
Pepper-2 tsps(optional)
Salt-to taste
Oil -for frying
PROCEDURE-

Soak urad dal and uncooked rice for 6 hours.Now grind this dal into fine paste by adding little water and salt.Now to this paste add chopped ginger,chopped onions,chopped cabbage and green chillies.Mix all these ingredients well.Adjust salt if required.Meanwhile heat oil in a wok and make sure that it is hot.Now wet your hands with oil.Take lemon sized ball of this mixture and make it flat and make a small hole in the centre.Now slowly drop it into hot oil and cook until golden brown.
Serving tip-Serve hot with sambar and any chutney.

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YELLOW CUCUMBER CHUTNEY

My dad's favourite chutney.Simple and easy to prepare.
YELLOW CUCUMBER CHUTNEY ~ DOSAKAYA PACCHADI

INGREDIENTS
Yellow cucumber - 1 cup (deseeded & cut into small pieces)
Onions- 1/2 th cup (chopped)
Dry red chillies - 3 (broken)
Green chillies- 4 (chopped)
Mustard seeds- 1/4 th tsp
Coriander - handful (chopped)
Sugar - pinch
Salt- as per taste
Oil- 2 tbsps
PROCEDURE-

Heat oil in a cooking vessel and fry mustard seeds, green chillies and dry red chillies.Grind green chillies,dry red chillies along with 1/4th cup of yellow cucumber into a smooth paste. Now add this prepared mixture to the remaining 3/4 th cup of Yellow cucumber pieces. Also add onions, salt, sugar and chopped coriander. Mix all the ingredients well and allow it to stand for about 30 mins and then serve it along with rice.

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DOUBLE KA MEETA ~ BREAD PUDDING

My favourite Hyderabadi dessert~ Double Ka Meetha
DOUBLE KA MEETA

INGREDIENTS
Fruit bread/white bread- 12 slices
Sugar-1 and 1/2 cup(adjust)
Water-1/2 cup
Cardamom - 5-6 pods(powdered)
Ghee/oil- for deep frying
Cashews and raisins-1/2 cup(fried in ghee)
Cherries- for garnishing
Milk- 1/4 th cup
PROCEDURE

Heat ghee/oil in a cooking vessel and fry bread slices until golden brown and place them on a absorbent paper. Meanwhile prepare sugar syrup in a sauce pot by adding sugar, water and cardamom powder.Now add Fried bread slices to it.Mash it slightly.Now add boiled milk to it and then cook for 1-2 mins. Add cashew nuts and raisins.Mix all the ingredients well.Remove excess ghee/oil and garnish with cherries.Serve hot/cold.

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SAGO SPONGE DOSA

One of my all time favourite morning tiffin.Innovative version of sponge dosa by mom and this dosa simply melts.
SAGO SPONGE DOSA

INGREDIENTS
Sago palm(Saggu biyyam)-1 glass (preferably coffee glass)
Rice-3 glasses
Urad dal-1 glass
Salt-little
Ghee/clarified butter-as required
FOR TOPPING-
In a bowl add grated carrots,chopped onions,green chillies,jeera,sweet corn,salt and mix.
PROCEDURE-

Soak sago palm,urad dal and uncooked rice for 6-7 hours.Then grind them into fine paste by adding salt and allow it to ferment overnight.Heat griddle and to it add the batter and spread it in circular motion as thinly as possible. Moisten the edges with ghee/oil. Spread/add the above prepared topping, and shallow fry on slow fire (sim) till golden brown.
Serve hot with tomato chutney.

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