CALIFORNIAN COLESLAW

METHOD:

>>>>>>>>

1. In a bowl mix carrots,cabbage,mayonaise , ranch,pepper powder



2. mix well and serve.

MINT RAITHA

INGREDIENTS:

>>>>>>>>>>>>

1. Mint-1 bunch


2. green chilis-1 or 2


3. Curd-3 table spoons


4. Turmeric-pinch


5. Salt-to taste


6. Oil-2 teaspoons


7. Cumin and mustard-1 teaspoon


8. Curry leaves-1 teaspoon
   

METHOD:

>>>>>>>>

• Blend mint,green chili's, salt,curd, turmeric to fine paste


• Heat oil in a pan add cumin, mustard,urad dal,curry leaves add to mint paste,


• Serve hot with rice.

GANESH CHATURDHI-2010

HELLO FRIENDS WISH YOU A VERY HAPPY GANESH CHATURDI,TODAY I MADE GANESH IDOL AT HOME USING TURMERIC AND WHEAT FLOUR DOUGH,THE IDOL CAME OUT VERY GOOD ,I DECORATED JEWELLERY JUST WITH SANDAL WOOD PASTE AND KUMKUM.WE ARE VERY HAPPY AS THE LORD WE DECORATED WAS VERY PRETTY.USUALLY FOR SETTING THE IDOL FIRST WE POUR SO GREEN LEAF PLATED STCHED BY USING 16 LEAVES OF FICUS LEAVES,ON THAT WE POUR RAW RICE AND WE WILL SET THE GANESH IDOL,GANESHA LIKES GRASS(GARKA IN TELUGU)SO WE DECORATE WITH GRASS AND FLOWERS AT MY HOME,THE NEIVEDYAM FOR TODAYS FESTIVAL I OFFERED IS 16 TYPES,IN DETAIL I EXPLAINED BELOW,HOPE U WOULD ALL LIKE MY CEREMONY

GANESH CHATURDHI IS CELEBRATED GRANDLY IN WHOLE INDIA,BUT THE PUJA VARRIES REGIONALLY,AT OUR TELANGA REGION WE PERFORM PUJA IN PRESENCE OF IYYE-
-NGAR ,AND WE DO ACCORDINGLY,BUT HERE I I CANT DO IN PRESENCE OF IYYENGAR ,WE CELEBRATED FESTIVAL AS IF LIKE INDIA,I MADE 16 VARITIES OF DISHES AS NEIVEDYAM FOR LORD VINAYAKA

1.INGREDIENTS FOR UNDRALLU(RICE FLOUR DUMPLINGS):

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

• Rice flour-1 cup
• Salt-to tasate
• Hot boiling water-to knead the dough
• Oil-1 teaspoon

METHOD: Just mix all the ingredients and e small round balls of marble size and steam them in idli maker for 15 minutes.

usually for Lord Ganesh puja 16 number is used,so we make 16 kudumulu and will be offered as neivedyam,these are not eaten but will be sent along with Ganesha during nimajjan time

2.INGREDIENTS FOR PAPPU KUDUMULU(KUDUMULU WITH CHENADAL)

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

• rice flour-1 cup
• Soaked chanadal-1 table spoon
• Salt to taste
• hot water-to knead the dough
• Oil-1 teaspoon

Just mix all the ingredients ,make circles and flatten it,then steam for 15 minutes,then they are ready

3.INGREDIENTS FOR TIPI KUDUMULU(SWEET KUDUMULU)

• Rice flour-1/2 cup
• Jaggery-1/2 cup
• Soake chana dal-2 teaspoons
• ghee- 1 teaspoon
• ilaichi/cardamom9optional)

METHOD:mix allingredients with out any lumps,make round small balls,and flatten them

Steam for 15 minutes,and they are ready to serve

4.UNDRALLA PAYASAM(WHEAT FLOUR AND DRY FRUIT PASTE PAYASAM)

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

This is very important neivedyam which we offer for Ganesha along with undrallu,my mom is perfect is expert in making this recipe,i learned this recipe from my mom,its so delicious,u must try this recipe

INGREDIENTS:

• Wheat flour balls-2 cups
• Jaggery-3 cups
• Water-6 to cups
• Milk-1 cup
• dry fruit paste(1 table spoon)
• Ghee-1 teaspoon
• Ilaichi powder-th spoon
• Dry fruits for garnishing-1 table spoons

PREPARATIONS:

1. For making wheat flour balls,just make dough of wheat like chapathi dough and make small balls say a size of black pepper corns 1 or 2 days before the ganesh chaturdhi,and alow it dry to open air,make sure they are in flour,other wise they may stick.on the day of making sweet seperate the balls from flour by seiving them
2. For dry fruit paste soak 6 almonds,1 teaspoon poppy seeds/gasa gasalu and 8 kaju in warm water for 15 minutes and blend to fine paste
3. For garnishing just roast cashews and raisins in ghee or butter

METHOD:

Add undrallu to boiling water with 1/8th teaspoon ghee,once they are cooked add jaggery and cook for 5 to 8 minutes,now add dry fruit paste,milk and followed by all other ingredients

this payasam should not be much thicker or liquid but should be of medium consistency,once cooled it tightens little bit.

5.KALAGURA(MIXED VEGETABLE CURRY USING 16 VEGETABLES)

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

For this recipe i added 16 different vegetables,no measurement for this vegetables.I used karela,okra,tindora,zuccini,cauliflower,broccoli,spinach,cabbage,potato,yellow cucumber,cluster bean ,carrot,tomato,green capsicum,french cut beans and indian broad bean seeds

METHOD:Heat 2 teaspoon of oil in a pressure cooker and make seasoning,cumin and mustard.

now add the chopped veggies,green chili paste,salt,turmeric and some jaggery,little water

Close lid and pressure cook till done

6.INGREDIENTS FOR YELLOW CUCUMBER CHUTNEY:

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

• Chopped yellow cucumbers-1 cup(use seeds for this recipe if they are tender)
• Green chilis-4 to 6
• Salt-to atse
• Roaste peanut powdewr-3 1/2 teaspoons
• Garlic-1(i skipped today because for neivedyam we should not add garlc)
• Turmeric-pinch
• oil-3 teaspoons
• Cu,min and mustard-1 teaspoon
• Curry leaves-5 to 6

METHOD:

In a pan heat oil add cucumbery pieces along with seeds,and green chilis,water 1 cup and cook they are tender

now blend these chilis,along with powders finally add cucumbers and blend coarsely

now make seasoning and add to pickle.this is so delicious

7.INGREDIENTS FOR SPINACH DAL:

>>>>>>>>>>>>>>>>>>>>>>>>>>>

• Tuvar dal-1 cup
• Spinach-2 cups
• Red chili powder-1 teaspoon
• salt-t0 taste
• Tamarind paste-1 to 2 teaspoons
• oil- for seasoning
• Cumin and mustarn
• Curry leaves-6
• coriander-1 teaspoon

METHOD:

Pressure cook dal, water,spinach close lid cook till done

Now add remaining ingredients and cook for 5 minutes

make seasoning and add to dal

8.INGREDIENTS FOR MOONG DAL POTATO FRITTERS:

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

• Moong dal soaked in water-1 cup
• Salt-to taste
• green chili paste -1 teaspoon
• Cumin-1/2 teaspoon
• Hot oil-1 tea spoon
• potatoes chopped into circles-1 cup
• Oil for deep frying

METHOD;

blend moong dal to fine paste,don't add any water

To this add rice flour,chili paste,salt,cumin and hot oil

dip potatoes and deep fry in oil

9.INGREDIENTS FOR ZUCCHINI FRITTERS:

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

• Besan/chik pea flour-1 cup
• Rice flour-2 teaspoons
• Red chili powder-1/8Th teaspoon
• salt-to taste
• Hot oil-1 teaspoon
• Carom seeds-1/4Th teaspoon
• Skin pealed Zuchini chopped into circles -1 cup
• Oil-for deep frying

METHOD:

Mix all ingredients in a bowl with some water and make batter of medium consistency

Dip zucchini in batter and deep fry in oil

Apart from these i made plane rice and puloyodare(check my previous recipes)including 5 types of fruits which made 16 varieties of dishes,finally today me and my family celebrated a very very happy and memorable ganesh chaturthi

CILANTRO CRISPS-PERFECT TEA TIME SNACKS

INGREDIENTS:
>>>>>>>>>>>>

1. All purpose flour- 5 cups
2. Cumin/jeera-1 table spoon
3. Salt-to taste
4. Red chili powder-1 teaspoon
5. Cilantro-5 table spoons
6. Oil-for deep frying

PREPARATIONS:

>>>>>>>>>>>>>>

1. Chop cilantro very finely wash and place it on a news paper and when it absorbs water its ready to use


2. Take a table spoon of cumin seeds and press in your hands roughly ,so it releases nice aroma

METHOD:

1. Take the flour inba bowl and combine the powders,cilantro,cumin and add little water
2. knead to a fine and smooth dough and divide into portions
3. Now roll each portion to a chapathi as thin layer and use flour if needed to roll the chapathi
4. with the help of pizza cutter cut the chapathi into diamond shapes and deep fry in oil on low medium flame till golden brown
5. Taste few,if u think any of the powders are misssing, dont worry u can sprinkle now
6. Cool them and store it in air tight container
7. Can be stored for many days

BANANA DRYFRUIT DISKS

hi friends,do your kids hate to eat banana then try this healthy recipe,sure they will like it,and never say no to banana.

INGREDIENTS:

1. All purpose flour-1 cup(adjust when kneading)
2. Salt-pinch
3. Melted butter-1 table spoon
4. Riped bananas-2
5. almonds-6
6. cashews-5
7. Sugar powder-1 table spoon
8. rice flour-1 table spoon
9. Oil-3 to 4 teaspoons-to mix rice flour
10. Oil-for deep frying

PREPARATIONS

>>>>>>>>>>>>>>

1. Peal the skin of banana and blend to fine puree,i prefer ripened bananas for this recipe


2. now take bowl,mix the all purpose flour with a pinch of salt and a table spoon of melted butter,crumble nicely with hands for few seconds,now add the puree of banana and knead well to form a nice dough,add flour if needed
3. Now blend almonds and cashews to fine powder and set a side
4. Take sugar powder in a bowl and set a side
5. now mix 1 table spoon of rice flour with oil and make fine paste ad set a side

METHOD:

1. Divide the dough into portions
2. Take a portion and roll it like a chapathi ,by sprinkling little all purpose flour
3. Brush the chapathi with rice flour paste and roll it
4. now cut the roll into pieces,and press each piece into small disc shape ,u can see layers after pressing it
5. Like this from each chapathi u make 10 to 12 disks,now deep fry the disks on low medium flame till light golden brown
6. And shift the fried one on a tissue paper to absorb excess oil
7. Sprinkle sugar powder and dry fruit powder when it is hot,so that they stick to the disk and gives crunchy and mild sweeter flavour with dry fruit taste
8. Kids will enjoy this snacks a lot
9. Its so simple and very easy to make
10. It took me1 hour time for making the whole box of disks.

SWEET AND SOUR TAMARIND GRAVY ( TIPI CHINTA PULUSU)

This is simple yet traditional dish which i learned from my mom.

INGREDIENTS:

>>>>>>>>>>>

METHOD:

>>>>>>>>

1. Heat oil in a pan add cumin,mustard,curry leaves, dry red chilis,green chilis and onion fry well



2. Now add tamarind pulp,some water, roasted peanut powder,red chili powder,sugar ,turmeric and dhaniya powder , salt


3. cook on medium flame till all the powdrs are nicely absorbed by the gravy and till the oil floats on the top and sprinkle coriander leaves


4. Enjoy with pongal or steamed rice

GOBI MANCHURIAN WITH TOMATO FLAVOUR

INGREDIENTS:
>>>>>>>>>>>>

1. Gobi florets-2 cups
2. Maida-4 spoons
3. Corn starch-2 1/2 spoons
4. Salt-to taste
5. Green chilis chopped-1 to 2 teaspoons
6. Chopped garlic-2 teaspoons
7. Tomato ketchup-1/2 cup
8. Spring onions-4 table spoons
9. coriiander leaves-2 teaspoons
10. Oil-for deep frying

ANDHRA RUCHULU-GOBI MANCHURIAN WITH TOMATO FLAVOUR

METHOD:

>>>>>>>>>

1. In a bowl mix corn flour,maida,salt,1 table spoon of hot oil and little water,batter should be of medium consistency


2. Dip the gobi florets in batter and deep fry in oil,and set a side


3. heat 3 teaspoons of oil add garlic,onion and fry well.


4. Now add spring onions and saute for 2 minutes,add tomato ketchup and some water

5.Cook for 3 minutes and add the fried manchurian,sprinkle coriander leaves ,Mix well and serve hot