Lemon Zest Pastry Cake

Description:

Lemon Zest Pastry cake. It came out very soft, juicy, the tangy and zest flavor was the highlight.

Ingredients:

Sugar: 1/2 Cup
Curd(Thick): 1/2 Cup
Butter(Melted): 1/4 Cup(I prefer Amul salted)
Lemon zest: 1 tsp
All purpose flour: 1 Cup
Baking powder: 1 tsp
Baking Soda: 1/2 tsp
Lemon Juice: 2 tbsp
Milk: 1/3 cup
Food Yellow Color: Few drops.

Cream Ingredients:
Whipping Cream: 1 cup
Sugar: 1 tbsp
Lemon essence: Few drops
Food Yellow Color: Few drops.
Make sugar syrup with 2 tbsp sugar, little water, few drops of lemon and keep it aside.

Method of Preparation:

1. First lets make the cream and refrigerator one day before so it will thick in consistency.
2. Mix Whipping cream and 1tsbp sugar and whisk it till soft peaks.
3. Add few drops of color and lemon essence. Mix it with cut and fold method. Put it in the refrigerator.
4. Lets make the cake.
5. Mix sugar, curd, butter, zest and whisk it.
6. In a strainer add all purpose flour, baking powder, baking soda.
7. Add it to the butter mixture little by litte in cut and fold method.
8. Add lemon juice, milk, yellow color and mix it in cut and fold method .
9. Grease the pan add the cake mixture.
10. Preheat convention oven for 5mins.
11. Bake them for 35-40 mins 180 degrees in convention mode.
12. Once cake is cooled down. Cut them into layers.
13. To cake layer. Apply sugar syrup. Add the cream. And repeat it.
14. Decorate it to your taste. Refrigerator it for 2 hours at least.
15. Ready…to EAT.

Chocolate Cookies - Eggless

Description:

Double chocolate chip eggless cookies. Generally, it will be made of all-purpose flour or wheat flour. But tried mixing both wheat and all-purpose flour. It came out so good and soft and melting. Give a try.

Ingredients:

Butter: 1 Cup(Amul salted)
Powder Sugar: 1/2 Cup
Powder Brown Sugar: 1/2 Cup
All purpose flour: 1+1/4 Cup
Whole wheat flour: 1 Cup
Coco powder: 1/4 Cup
Baking Soda: 1 tsp
Cornflour: 1 tbsp
Milk: 4 tbsp
Chocolate Chips: Little(Optional)

Method of Preparation:

1. Bring butter to room temperature. Add both sugar powders and mix it thoroughly.
2. In a strainer add all purpose flour, wheat flour, coco powder, baking soda, cornflour.
3. Add it to the butter mixture.
4. Mix it thoroughly by adding milk little by little.
5. If required add extra milk to the mixture it to make it to dough consistency.
6. Rest it in refrigerator for 30mins.
7. Preheat convention oven for 5mins.
8. Make round balls and apply little choco chips and place it on the baking tray. So they will spread automatically when baking.
9. Bake them for 18-20 mins 180 degrees.
10. Ready…to EAT.

Semolina Jaggery Jalebi

Description:

Semolina Jaggery Jalebi this is an instant way to prepare Jalebi. It doesn't taste exactly like Jalebi...but trust me it is yummy and melting.

Ingredients:

Semolina: 1 Cup
Maida: 1/4 Cup
Curd: 1/2 Cup
Yellow Color: pinch(Optional)
Jaggery(Grated): 2 Cups
Ilachi powder: Little(For essence)
Saffron: Little(Optional)
Baking powder: 1/2 tsp
Oil: For deep frying
Lemon syrup: few drops
Ghee: 2tbsp

Method of Preparation:

1. Mix Semolina, maida and curd. Add little water to it so medium consistency batter for frying. Mix it thoroughly without any lumps. Adding food color is optional. Rest it for 15-20mins.
2. In a pan add jaggery and water(1/2 cup water for 1 cup jaggery) and bring it boil to light consistency syrup. Add ilachi and saffron in it.
3. Add lemon syrup little so it wont crystallize back quickly.
4. In tava add oil and ghee and heat for deep frying
5. To the semolina batter add baking powder and mix it.
6. In a cone shape cover add the batter. Press the mixture as designs in the heated oil.
7. Fry it to crispy and golden color in medium flame.
8. And add it to the jaggery syrup and soak it for few minutes and remove it.
9. Ready…to EAT.

Ugadi Pachadi - Ugadi Subhakankshalu

Description:

Ugadi Pachadi is Andhra special. Its made on special day on telugu new year. It has six tastes-bitterness,sweetness, hot, saltiness, sourness, tang. We start the telugu new year with this.

Ingredients:

Tamarind: 50gms
Neem Flowers (Vepa Puvvu) for Bitterness: 2 spoons
Jaggery: 100gms (Belam)
Raw Mango: ¼ slice
Bannana: ½ dozen
Coconut: ¼ slice
Fried Bengal Gram : 2 spoons(Optional on interest)
Chilli powder: 1pinch(karam)
Salt: 1 pinch(uppu)

Method of Preparation:

1. Soak Tamarind in sufficient hot water for 15 min and prepare a tamarind semi-liquid.
2. Grate the Jaggery. And mix it in the tamarind content.
3. Add chilli powder, salt, fried bengal gram to above mixture.
4. Peal the mango skin. Finely chop mango and coconut. Add to the mixture.
5. Cut the bannana into piecies and add to the mixture.
6. Finally add the neem flowers and mix the content.
7. Ready…to EAT. Wish you all a very Happy Ugadi. Have a great year ahead.

Black Forest Pastry - Happy New Year 2014

Description:

Started my New Year 2014 with Black Forest Pastry. Thanks to my friend Ramya for the recipe.

Ingredients:

Maida : 1 cup
Coco Powder : 3 spoons
Blended Sugar : 1 Cup + 5 Spoons
Eggs : 4
Salt : 1/2 Spoon
Milk Cream/Cooking unsalted cooking butter : 50gms
Condensed Milk : 100gms + 1 Spoons
Iceing Sugar: 100gms
Instant Wipped Cream powder: 100gms
Vanilla Essence : 1 1/2 Spoon
Cherries : Few
Bournville Chocolate : 1
For Eggless: 1 spoon baking powder + 1 spoon baking soda

Cake Preparation:

1. Using a mesh filter 1 cup maida, coco powder 3 spoons, 1 cup blended sugar, 1/2 spoon salt in a bowl. So that it mixes evenly.
2. In another bowl add 4 egg content, 100gm condensed milk, 1 spoon vanilla essence. Beat is thoroughly with egg beater for 6 mins atleast.
3. Optional: If eggless along with baking powder add hot water and mix it. So it should come like dosa consistency.
4. Mix the above 2 mixtures and beat it again for 6 more minutes.
5. In a bowl apply oil on all side and sprinkle little of rice floor on all sides.
6. Pour the cake mixture in the bowl. Preheat microwave for 5 mins at 170 degrees.
7. Microwave it for 30mins at 170 degrees. With toothpick check whether cake is baked fully. If not baked microwave it for 5 more minutes.

Cream Preparation:

1. In a bowl add 1 spoon condensed milk, 2 spoons cooking butter or milk cream, and 1/2 spoon vanilla essence. Add iceing sugar.
2. With egg beater...beat it thoroughly for some time and leave it aside. It should not be very liquid. It should be in medium consistency.
3. In little amount of prepared cream add food color. So it can be used for decoration.

Whipped Cream Preparation:

1. To the 100gms whipped cream powder add 90ml of chilled water.
2. With the egg beater whip it for 6-10mins.
3. Re fridge it for 15mins.
4. Whipped cream is ready.

Sugar Syrup:

1. Add 6 spoons of sugar with 3 spoons of water. And stir it till it dissolves completely.

Final Black Forest Preparation:

1. Once the cake comes to room temperature.
2. Slice it horizontally as layers.
3. Place the first layer. Apply sugar syrup on it.
4. Apply cream on it.
5. Add small pieces of the cut cherries.
6. Place the next layer of the cake and repeat all.
7. In the final top layer. After adding the cream. Apply the whipped cream on all the side of the cake.
8. Decorate with cherries. Pour the colored cream in a cover with hole and decorate the cake of your choice.
9. Grate the chocolate and decorate it on cake.
10. Place the cake in the refrigerator for 30mins atleast
11. Cool Black forest pastry is ready.

Papulo Vundrallu

Description:

On Vinayaka Chavithi Papulo Vundrallu is made for Lord Ganesh. This is Andhra Special.

Ingredients:

Rice Floor: 1cup
Jaggery: 300gms
Green Gram : 1 cup (Pesara pappu or Moong dal)
Ghee: 2 tbsps
Cashews: Little
Cardamom Powder: ¼ tsp (Elaichi / Yaalakkaya).

Method of Preparation:

1. Boil 2 cups of water add 50gms jaggery to it.
2. Once boiled add rice floor to it and mix it without any lumps.
3. Once cooled make it into small round balls.
4. In tava fry the green gram till it color changes slightly. Keep it aside.
5. Add 4 of cups water to tava and add fried green gram to it and boil it.
6. After some time add the small round rice balls to it. And cook it till it comes to medium consistency and keep it aside.
7. In another vessel add 250gms of jaggery and sufficient water and boil it for some time. Add Elaichi powder to it. Add syrup to the above content.
8. Fry Cashews in ghee and garnish it.
9. Ready…to EAT.

Sweet Kudumulu

Description:

On Vinayaka Chavithi Sweet kudumulu is made for Lord Ganesh. This is Andhra Special.

Ingredients:

Rice Floor: 2cups
Jaggery: 1cup
Ghee: Little.

Method of Preparation:

1. Boil 4 cups of water add jaggery to it.
2. Once boiled add rice floor to it and mix it without any lumps.
3. Once cooled make it into round balls and press it.
4. In Idle maker apply little ghee to plates and place the content on it.
5. Steam cook it for 10-15mins.
6. Ready…to EAT.

Chalimidi

Description:

Chalimidi is Andhra special sweet especially will be prepared for festivals and happy events at home.

Ingredients:

Rice : 2 Kg
Sugar : 1Kg
Water : As Required
Cardamom : 10 (Elaichi / Yaalakkaya)
Ghee : ¼kg
Dry coconut : 2 Pieces (Endu kobbari)
Cashew nuts : 100 gm (Jeedi pappu).

Method of Preparation:

1. Soak Rice in water overnight and keep aside.
2. Next day wash Rice cleanly and wait till drained completely.
3. Grind the Rice into fine powder (Sieve to get very fine rice flour) and keep it covered.
4. Add Sugar and sufficient Water in a bowl and boil till the solution gets to a very strong sugar syrup (unda paakam).
5. Remove the bowl from stove, Grind cardamoms to fine powder and add to it.
6. Add rice powder to it slowly, stirring all the time. Make sure that no lumps are formed.
7. Add half quantity of Ghee and Mix it.
8. Heat remaining ghee in a pan and fry Coconut pieces (Small pieces), Cashew nuts.
9. Add fried Coconut pieces, Cashew nuts, Ghee and mix it.
10. When cool down, Store in a dry container in refrigerator for longer duration.
11. Ready…to EAT.

Egg Junnu(Egg Pudding)

Description:

Junnu is telugu word known as Milk Pudding. It is a popular milk pudding which is prepared from colostrum milk also called as "first milk. Colostrum milk is thick yellowish milk produced by the cows for a few days after giving birth to a calf. Junnu is favorite pudding to many, but we get the colostrums milk occasionally.
We can prepare junnu easily with egg and milk, which gives the similar taste of junnu. So named it as Egg Junnu.

Ingredients:

Milk: 1cup(250ml)
Eggs: 2
Jaggery: ¾ cup
Black Pepper Powder: ¼ tsp.

Method of Preparation:

1. Boil milk. Wait till it becomes warm. Use full cream milk for better taste.
2. Beat eggs and mix with the milk content.
3. Add grated jaggery to the above content and stir it till jaggery dissolves.
4. Once the jaggery is dissolved. Check taste add more jaggery if required.
5. Transfer all the content to bowl.
6. Add pepper powder to it without stirring.
7. In cooker add some water and place the bowl over it and cook for 5-6 whistles.
8. Once cooled place it in refrigerator for better cool taste.
9. Ready…to EAT.

Bobbattu

Description:

Bobbatu is Andhra special. Its made of maida and jaggery. It tastes delicious yummy.

Ingredients:

Maida: ¼ Kg
Bengal Gram or Channa dal : ¼ Kg (1cup)(Pacchi senaga pappu)
Jaggery: ¼ Kg(1Cup) (Belam)
Cardamoms: 3
Oil: As required
Ghee: As required

Method of Preparation:

1. Take a bowl add maida, 5 tablespoons of ghee, 4 tablespoons of Oil and mix it till it becomes dough by adding little water (Dough should be soft and non-sticky).
2. Cover it and keep aside for half-hour.
3. Wash the Bengal gram. Pressure cook Bengal gram by adding sufficient water (1:2 ratio) for four whistles.
4. Once pressure comes down. Open the cooker and remove the left out water.
5. Grate Jaggery, powder the Cardamoms and add it to boiled dal.
6. Once jaggery is added it becomes bit liquid. So cook it till it comes closer and as dough and keep aside.
7. Take cooked Bengal gram dough and make as small balls.
8. Take little of maida dough and make it as small round chapati with hand. Place the bengal gram dough ball and cover it completely with maida dough.
9. Take a plate, place a cover on it. Apply ghee to it. Place the ball and place one more cover on it and make it as round chapati with hand as bobatlu. (Repeat same procedure for remaining balls).
10. Heat tava on stove and roast Bobatlu with ghee on both sides. Make sure it is roasted only slightly so it remains soft.
11. Ready…to EAT.

Annavaram Prasadam/Cracked Wheat Halwa

Description:

Annavaram Prasadam is special prasadam served at annavaram temple which is located in Andhra. It is also known as Cracked Wheat Halwa.

Ingredients:

Cracked Wheat: 1 cup (Godhuma Rava)
Water: 3 cups
Jaggery: 1 ¼ cup
Sugar: ½ cup
Cashew: Handful
Ghee: 3 tablespoons
Cardamom Powder: ½ spoon (Elaichi / Yaalakkaya)

Method of Preparation:

1. Add water in pan and boil it.
2. When water starts boiling add cracked wheat cook it for some time.
3. Cook it till water evaporates.
4. Add Jaggery and Sugar into the pan and stir the content.
5. Cook until jaggery and sugar melts and content comes closer.
6. Add cardamom to the above content.
7. Meanwhile fry the cashews in the ghee and add fried cashews along with ghee to the content and mix it.
8. Ready…to EAT.

Ghee

Description:

Fresh homemade ghee recipe which is made from the curd cream. Ghee is used in most of the sweets and in many more recipes.

Ingredients:

Milk: As required.

Method of Preparation:

1. Boil milk and make it into curd.
2. Keep curd in refrigerator so thick cream will be formed on top.
3. Daily store the curd cream in a box and place it in refrigerator.
4. Once the box is filled. With buttermilk churner (Mixer also can be used) churn the curd cream to separate the butter content.
5. Now take butter in palm and remove excess water. Collect the butter in a separate vessel.
6. Heat butter in non-stick pan. Melt the butter on low flame only.
7. Stir the content very slightly since the residue should not mix in ghee.
8. Once the content gets turned out in golden yellow color and which gives sweet aroma.
9. Turn off the stove. And let the content gets cooled so residue gets to bottom.
10. Strain the ghee using a tea strainer.
11. Ready…to EAT.

Sesame Seeds Sweet

Description:

Sesame Seeds Sweet in telugu is called as Chimili. Easy and fast to prepare and more tasty.

Ingredients:

Sesame Seeds: 200 gms(Nuvvulu)
Jaggery: 150 gms

Method of Preparation:

1. Grate the Jaggery.
2. Fry Sesame Seeds in pan till golden brown.
3. Once cooled, grind fried Sesame Seeds in Mixer.
4. Add grated jaggery in mixer and grind it for some more time.
5. Take out the mixture in a bowl and make round balls.
6. Ready…to EAT.

Peanut Chikki

Description:

Peanut Chikki is famous in Lonavala. Chikki can be prepared of various varieties. Below is the recepie for regular peanut chikki.

Ingredients:

Ground nuts/ Peanuts: 1 Kg
Jaggery: ½ Kg
Cardamom powder: ½ spoon (Elaichi / Yaalakkaya)
Ghee: 3 table spoon
Water: As required

Method of Preparation:

1. Roast and de-skin the ground nuts. Crush the peanuts slightly by using hand to de-skin it.
2. Add 1 cup of water to jaggery and boil in tava till the syrup is hard ball consistency. Test syrup consistency by putting a drop of water in it till Syrup to be remain firm.
3. Add roasted ground nuts, Cardamom powder and mix it well.
4. Take out from the stove and let mixture cools down a bit.
5. Grease a plate with Ghee and spread over the above mixture.
6. Apply oil/ghee to palms and make round balls (make it when mixture is slightly hot).
7. Ready…to EAT.

Panasatonalu Sweet

Description:

Panasatonalu sweet is Andhra special. This is also known as UTTILU or Flowers Kaaja. It is very easy to prepare and very tasty.

Ingredients:

Maida : ½ Kg
Sugar : ½ Kg
Ghee : 50gms
Salt : 1 teaspoon
Oil : ¾ Kg
Water : 250ml

Method of Preparation:

1. Mix Maida, Salt and Ghee in a bowl.
2. Add sufficient water to the above mix and make it as soft dough.
3. Take little dough make it as a ball and press it to make as round shape.
4. With Knife cut the pressed dough (i.e. above round shaped one) as lines without breaking at the end.
5. And twist the ends in order to make it as flowers as shown in image.
6. Heat oil in tava. And fry the flowers in oil until it turns to golden brown color.
7. In another vessel prepare sugar syrup, by mixing sugar with sufficient water and heat it until sugar dissolves and make it as medium thick sticky syrup.
8. Dip the flowers in sugar syrup and take out.
9. Once it gets cooled, Ready…to EAT.
10. Store it in air tight container for crispy taste always.

Sunnunda

Description:

Sunnunda is Andhra special sweet. Easy to make and healthy to eat especially kids will like this sweet.

Ingredients:

Urad Dal : 1 Kg (Minappappu)
Sugar : 1.1 Kg
Cashew nuts : 100gms
Ghee : 500gms

Method of Preparation:

1. Fry Urad dal in pan till the color changes to light brown color.
2. Grind the fried urad dal.
3. Grind sugar.
4. Mix urad dal powder and sugar in a bowl.
5. Take a little ghee and fry the cashew nuts in the ghee.
6. Mix the fried cashew nuts in the urad dal-Sugar mix.Heat the remaining ghee.
7. Pour the ghee in mixture and make round ladus immediately.
8. Ready…to EAT.