Kavitha's little world

Happy Sankranthi to all of you!! This is the sweet i made today.. Ingredients: Channa dal(Senagapappu) Jaggery Ilachi Maida/Wheat flour Preparation time: 30mins Procedure: 1.Take 1cup of Maida/Wheatflour and make into dough by adding little water. 2. Keep channadal with water in cooker till 5 whistles. The dal should become soft. 3. Remove the water from the dal and add jaggery. The heat of the dal makes jaggery to melt. 4. Add ilachi and grind the whole mixture without water.  5. Make small balls from the mixture. Make the balls from Maida/Wheatflour and press as a puri, keep the sweet mixture in between the puri and fold on all the sides, and again press as a puri.  6. Heat the puri shaped sweet which is called bobbatlu on both sides.  Sweet is ready :)

Ingredients: Coriander  Tamarind Jaggery For seasoning: Urad dal Mustard seeds Red chillies Preparation time: 15mins Procedure: 1.Heat oil in a pan and  fry the coriander which is cut and mix till it comes closer. 2. Grind the coriander mixture to fine paste by adding tamarind juice and jaggery. 3. Heat oil , add Urad dal,mustard seeds,salt, red chillies,hing and add the coriander paste.    Chutney is ready :)

Happy New Year to all of you!! My First post in 2009,  They usually say that eventhough we dont make anything at home, a pickel and rice makes a good meal which satisfies our tastebuds(ofcourse its not healthier always). I would like to post few recipes of daily made pickels.   Though Avakaya has the first place, we cannot make it when ever we want. So iam sharing the pickels which my amma used to make. Here comes my all time favourite chutney.. Ingredients: Coconut  Raw Mango Salt to taste  For seasoning(talimpu): Urad dal(minapappu) Red chillies Curry leaves Turmeric Mustard seeds(aavalu) Hing(Inguva) Cumin seeds(jeelakarra) Preparation time: 15mins Procedure: 1. Cut the coconut into small cubes and grind it first. 2. Add the mango pieces to the above mixture with chillie powder, salt and grind it by adding little water.  3. Heat oil in a pan . Add the urad dal, mustard seeds,cumin seeds, turmeric,curry leaves, red chillies and hing. 4. Add the  coconut-mango mixture to the pan and t...

Ingredients: Brinjal Onions Sesame Seeds Peanuts Fresh grated Coconut  Tamarind juice Preparation time:30mins Procedure: 1. Fry brinjals in 4table spoons of oil. 2. Dry roast peanuts,sesame seeds,coconut  and grind it to paste using water. 3.In a bowl, add 1tablespoon, jeera, tamarind juice,paste,salt,chillie powder and simmer it for few minutes 4.Add fried brinjals and simmer it for 5minutes. Curry is ready, will be good with vegetable biryani

Ingredients: Potal(Big Dondakai)  Potatoes Tomatoes Onions Masala Ginger Garlic Paste oil Preparation Time:20min Procedure: 1. Take a bowl and put 4tablespoons oil and fry potals and potatoes. 2. Meanwhile make a onion and ginger garlic paste. In another pan put 1table spoon oil, jeera, onion paste, ginger garlic paste, green chillies,tomatoes,2teaspoons of masala powder and salt. 3. Then put the fried potals and potatoes  into this mixture. Add little water and let it boil for 10minutes by closing with lid. Curry is ready, garnish with coriander leaves.

Sambar Masala Powder: Ingredients: Channa dal(Senagapappu)- 1cup Dhaniyalu-1cup Menti seeds-1/4 spoon Jeera -2spoons Lavangam- 4 no. Red chillies-6 no. Dry roast all the ingredients and grind. Sambar Powder is ready :-) Curry Powder: Ingredients: Channa dal - 2cups Urad dal (Minapappu)-1cup Jeera-1spoon Red chillies- 3no. Peanuts(pallilu) - 1/2cup Dry roast all the ingredients and grind. Peanuts is optional. curry Powder ready :-)

Ingredients: Rice flour- 1cup Red Chillie powder  as required Channa dal or Moong dal - Soak in water for 1/2hr Salt to taste Curry leaves Jeera  Oil for frying Preparation time: 30mins Procedure: 1. Mix Riceflour,chillie powder,channa dal pre-soaked,Salt,curry leaves,jeera ,1tablespoon of hot oil and enough water to make into a dough kindof texture. 2. Heat oil in medium flame. 3. Make round balls from the dough and press with hand on a cover(apply oil to the cover) on all sides till it comes to circle shape. 4. Fry all the small puri shaped mixtures in the oil till it turns to golden colour. Snack is ready ;-) Store this in a airtight container and it remains for few days. You can also use green chillies instead of red chillie powder.