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Friday, September 30, 2016

RAWA HALWA



NEEDED
Roasted rawa - 1 cup
ghee - 2 cups
milk - 3 cups
sugar - 4 cups
milk powder - 1 cup
kerasi color - a pinch
elachi powder - 1/2 tsp
cashewnut - little - roasted in ghee

METHOD 
  • in a wok add 2 tsp ghee and  slightly roast the rawa.
  • add milk , sugar , ghee  . mix well and cook on a medium flame.
  • stir occasionally , add elachi powder and color .
  • add milk powder and stir continuous ,so that no lumps form.
  • cook for few min , till the ghee seperates and leaves the sides.
  • add the roasted kaju  and remove .


Thursday, September 29, 2016

TOMATO CHUTNEY



NEEDED
Tomato- 2 big
turmeric powder / haldi - 1/4 tsp
sambar powder- 1 1/2  to 2 tsp
hing
salt to taste
oil - 3 tsp
1 tsp mustard

METHOD

  • wash , chop  and grind the tomatoes .
  • in a pan add 3 tsp oil and temper mustard 
  • add the tomato puree .
  • add salt , haldi , hing, sambar powder.
  • cook for few minutes  and remove .
  • good with idly ,dosa......

Sunday, September 25, 2016

ALASI PODI

FLAX SEEDS  alasi
The benefits of Flax seed are numerous and this tiny brownish seed is packed with micronutrients, vitamins, minerals, antioxidants and healthy cholesterol that help fight several ailments such as, diabetes, heart disease, cancer, hot flashes.  A single table spoon of ground flax seeds contain 2 grams of poly-unsaturated fatty acids.


  • NEEDED
  • flax seeds - 100 gms 
  • urad dal -  2 tbsp
  • red chilly  - 5
  • jeera / cumin seeds - 3/4 tsp
  • tamarind - small marble size
  • salt 

  • METHOD
  • Dry roast flax seeds on medium heat . leave it to cool.
  • dry roast urad dal and red chilli until dal turns golden brown .
  • dry roast jeera and tamarind separately .
  • dry grind everything together with needed salt to a slightly coarse powder.
  • store it  in a air tight container.
  • can have it with idly , dosa  
  • or you can mix this podi with steaming hot rice  topped with ghee.





Thursday, September 22, 2016

PALAK CHEESE PARCEL



NEEDED:
spinach / palak - 1 /2 bunch
(add the palak in the boiling water , cook for 2 min and remove. then chop the palak and keep aside)
onion  and garlic - chopped (opt)
cheese - grated
(can also add paneer)
green chilly and ginger - paste
salt
1 tsp oil , kalonji

FOR OUTER COVER
maida - 1/2 cup
salt
little vegetable ghee(1 tsp)
water as req

mix maida , salt , veg ghee 1 st. then add water little by little and knead to a soft dough.

METHOD:
  • temper kalonji and fry the onion , garlic .
  • then add spinach ., cook for 2 min and remove.
  • transfer it  to a bowl , add ginger chilly paste, salt, cheese .
  • mix well and the filling is ready.

  • take a small piece of maida dough and make small round . 
  • ( can cut the edges and keep like square.)
  • then keep the filling in the middle , and seal the edges. 
  • ( can make like cone, potli r parcels)
  • deep fry in oil , till crisp and golden  brown .
  • serve hot with ketchep.




Tuesday, September 20, 2016

CABBAGE CHANNA DAL VADA



NEEDED                                           makes   15 - 20 vadas
Channa dal / kadalai parupu - 1 cup
urad dal - 1 tbsp
red chilly - 3
green chilly- 2
hing - 1/4 tsp
cabbage - 1 cup - finely chopped
little corriander - chopped (optional )
salt to taste
oil for deep frying

METHOD

  • Soak the dal together  in water for 1/2 hr .
  • clean and drain the water .
  • take the jar , add the dal , red chilly, green chilly , salt.
  • grind coarsely without adding water.
  • transfer the batter to a bowl .
  • add hing and the chopped cabbage .
  • add chopped corriander . mix well , now the vada batter is ready.


  • heat oil in a kadai , check the heat .
  • ( if u drop a piece of batter in the oil , it will raise immediately  to the surface , then the oil is ready for frying.
  • reduce the heat to medium.


  •  first wet ur hand. now take little batter , shape it to a ball and then slightly flatten it.
  • gently drop it in oil , and deep fry on both sides till golden brown. 






Sunday, September 18, 2016

APPLE OATS SMOOTHIE



NEEDED
1 apple ( big ) peel the skin and chop , discard the center seed part.
oats - 2 tbsp
chilled milk - 1 cup
dates - 4 ( discard the seed )
honey - 2 tsp

METHOD
cook oats in 1/2 cup water ,stir occasionally ,till thick .
remove and leave it to cool.

add the cooked oats , apple , milk , ,dates, honey  in a blender , and blend till smooth.
pour in a glass and serve chilled.

Saturday, September 17, 2016

WHITE CORN BURFI




NEEDED                  makes  : 85 pieces / Time : 1 hr
White corn (tender ) - 2 cups
Kaju/ cashewnut - 2 cups
Sugar - 6 cups
Milk powder - 4 cups
Melted Ghee - 1 cup
Elachi powder - 2 tsp 
Food color - I used light pink ( opt)
Majaj (nuts ) - for garnish


METHOD 
  • Grind the white corn dhana to a smooth paste adding milk as required. 
  • Transfer it to a bowl and in the same jar  grind cashewnut to a paste  , adding milk as required. 
  • Take a thick bottom pan , add corn paste , kajupaste.
  • Add sugar and keep stirring , so that it doesn't stick to the bottom .
  • Keep on low flame  throughout.
  • Now add ghee little by little .
  • The color will change to light brown .
  • Add milk powder , mix well and keep stirring .
  • To will slowly thicken  .
  • ( can add 1 tbsp  cornflour , for thickening)
  • If u wat u can add any food color , r u can leave it  without adding color. The burfi will  be in light brown color.
  • Remove when u get the desired burfi consistency.
  • Grease a plate with ghee and spread this evenly.
  • Sprinkle majaj  immediately . After 5 min put pieces.