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Saturday, April 30, 2016

Chocolate Mug Cake

Ingredients:
3 Tbs All Purpose flour
4 Tbs powdered Sugar
1.5 Tbs Cocoa powder
1/8 tsp Salt
1/8 tsp Baking Soda
1/2 tsp Venilla Essence / Venilla powder
1 Tbs Choco Chips
1.5 - 2 Tbs melted Butter
6 - 7 Tbs Milk

Recipe:
Put sugar in a mixer, grind it to very fine powder and keep it aside.

Put all purpose flour, powdered sugar, cocoa powder, venilla powder, salt and baking soda in a vessel and mix them well. Add melted butter, milk and mix them well. The consistency of the batter should be as shown in the picture below.

Put this in a microwave safe mug/bowl, add choco chips and microwave for 1 min at 540 / 600 W temperature. Again microwave for another 1 min at 900 / 1000 W temperature.

Remove the mug from microwave and serve hot. I tried this recipe from "Sharmispassions" website. Thanks Sharmi for the recipe.

Saturday, April 23, 2016

Bellulli(Garlic) Sandige

Ingredients:
3 cups white Rice
20-25 Red Chillies
1-2 tsp  Chilly powder
1/2 tsp Asafoetida powder
20 - 25 Garlic pods
1.5 tsp Sesame seeds
1 tsp Cumin seeds
Salt to taste
3 litres of Water

Recipe:
Soak white rice in water for about 4-5 hrs. Wash it properly and grind it along with red chillies, asafoetida powder, salt into smooth paste by adding sufficient amount of water. Put this in a heavy bottomed vessel, add sesame seeds, chilly powder, cumin seeds, 3 litres of water and mix them well.

Remove the outer cover of garlic pods, mash/crush them as shown in the picture below.

Heat this mixture, keep stirring the mixture until it is cooked. Add crushed garlic and mix well.

Keep this aside and allow it to cool to room temperature.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice, Rasam, etc. The above mentioned ingredients will serve around 300 Sandiges.

Saturday, April 16, 2016

Gujje (Tender Raw Jackfruit) Manchuri

 Ingredients:
1/4 piece of Tender Raw Jackfruit / Gujje
3 tsp All Purpose flour / Maida hudi
1/4 cup Corn flour
1/4 cup Rice flour / Akki hudi
1 tsp Chilly powder
Pinch of Asafeotida powder
1 medium sized Onion
1 medium sized Capsicum
6 - 8 strands of Coriander leaves
Grape sized Ginger
2 flakes of Garlic
Salt to taste
2 tsp Corn flour
3.5 - 4 tsp Tomato sauce
3 tsp Chilly sauce (1 tsp for Batter + 2 tsp for Masala)
1 tsp Soya sauce
7 - 8 tsp Oil

Recipe:
Remove the outer skin, innermost part of tender raw jackfruit, cut them into medium sized pieces as shown in the picture below.

Put 2-3 tsp oil in a thick bottomed vessel. Add chopped jackfruit, salt and fry them for about 4-5 mins in medium flame.

Add rice flour, all purpose flour, corn flour, chilly powder, asafeotida powder and salt in a vessel. Mix them well by adding sufficient amount of water. Don't make the batter too thin. Add jackfruit pieces and mix them well.

Keep oil in a thick bottomed vessel and heat.  Put the jackfruit pieces in oil and deep fry until it turns golden in color.


Chop onion and capsicum into medium sized thin pieces as shown in the picture below. Chop the ginger and garlic into small pieces as shown in the picture below.

Add 2 tsp corn flour and around 1/2 cup of water in a bowl, mix them well and keep it aside. Chop the coriander leaves into small pieces as shown in the picture below.

Put 4-5 tsp oil in a thick bottomed vessel, add ginger garlic mix/paste and fry them for about 2-3 mins in medium flame. Add chopped onion and fry them for about 4-5 mins. Add chopped capsicum, salt and fry them for about 2-3 mins. Add corn flour water and fry them for about 1-2 mins. Add tomato sauce, chilly sauce, soya sauce, salt and fry them for about 1-2 mins.

Add fried jackfruit pieces and mix well. Garnish with chopped coriander leaves.

Serve hot along with tomato ketchup.

Saturday, April 9, 2016

Mango(Mavina Hannina) Kheer

Ingredients:
3 - 4 medium sized Mangoes
1.5 litres of Milk
4 - 5 cups Sugar
1/2 cup MTR Badam powder
4 - 5 Cardamoms
1/4 cup broken Cashew Nuts
Pinch of Saffron

Recipe:

Remove the outer skin of each mango and remove the pulp. Put this in a mixer and grind it into smooth paste by adding around 1 cup of cold milk as shown in the picture below.

Put broken cashew nuts in a mixer and make coarse powder as shown in the picture below. Put saffron in 2-3 tsp of warm milk as shown in the picture below.

Put milk in a heavy bottomed vessel and bring it to boil. Add sugar and keep this mixture in low flame for about 15-20 mins and keep stirring this mixture once in 2-3 mins. Add cardamom powder, saffron milk, crushed cashew nuts, badam powder and mix them well. Keep this mixture in low flame for about 4-5 mins. Keep it aside for about one hour till it comes to room temperature.

Put mango pulp to above prepared milk and put them in a mixer for few seconds. Refrigerate for about 4-5 hrs and serve.

Saturday, April 2, 2016

Mavinakayi (Raw Mango) Tokku

Ingredients:
10 cups of grated Raw Mango
2 tsp Fenugreek seeds
1/4 cup of Mustard seeds
2 tsp Dry Turmeric slices
1/2 tsp Cumin seeds
1 tsp Mustard seeds
4 - 5 broken Red Chillies
3 - 4 strands of Curry leaves
1 - 1.5 cups Red Chilly powder
1/4 tsp Asafoetida powder / Small grape sized Asafoetida
1 tsp Kasuri Methi / Dried Fenugreek leaves (optional)
1.25 cups Salt
1 cup Oil

Recipe:
Wipe the mangoes in a dry cotton cloth.

Grate them using a grater as shown in the picture below.

Dry roast 1/4 cup of mustard seeds, fenugreek seeds, turmeric slices & asafoetida separately in low flame until it gives nice aroma.


Once its cooled, put it in mixer and make fine powder as shown in the picture below.

Put 1 tsp mustard seeds, 1/2 tsp cumin seeds, around 1 cup of oil, broken red chillies in a heavy bottomed vessel and heat. Once they start spluttering, add asafoetida powder, curry leaves, dried fenugreek leaves, keep it for few seconds.

Add the grated mango and cook them well.

Add salt and mix them well. Keep this in low flame for about 3-4 mins.

Add prepared masala powder, red chilly powder and mix them well.

Keep this in low flame for about 4-5 mins.

Once its cooled to room temperature, store it in an airtight container. It goes well with Rice. For longer shelf life store it in a refrigerator.