April 2014 | Za Recipes

Wednesday, April 30, 2014

Moong Dal Halwa

Halwa is everyones favorite. Making of halwa is very simple process, these preprations make in almost all house holds during festivals in India. If you have a sudden guest in your home, this is the perfect dessert you can make in minutes and serve hot. I love all kinds of halwa, but gajar/carrot halwa is always my favorite. Moong dal halwa tastes wonderful, you cant have just one spoon. I made this yesterday and you all know that my hubby does not have sweet tooth, but he finished the entire bowl that I served in no time. He just liked it soo much. I love watching him, enjoying my recipes :D.

Ingredients
Moong dal/Pesara Pappu -2cups
Ghee-4tbsp
Jaggery grated-1 and 1/2 cups, if using sugar-2 cups...you can also add brown sugar if you like
Milk-3cups
cardamom powder-1/2tbsp
Nuts and dry fruits as per your taste (For garnishing)

Directions
Dry roast Moong dal and grind it in to a coarse powder when it is chill. In a deep, thick bottom non-stick pan boil milk, when the milk came to boil add moong dal powder and mix well. When the moong dal absorbs all milk and starts becoming thick add sugar/jaggery (Bellam)/ brown sugar and mix well. Also add ghee, cook under medium flame and keep stirring the mixture. Now when the ghee starts leaving the halwa from the sides of the pan, add cardamom powder and mix well. Take the mixture in to the serving bowl and garnish with nuts and dry fruits. You can serve it hot or cold. Kids love chilled halwa. You can also make burfis out of this halwa, by pouring the halwa on a ghee greased plate and allow it to chill in a fridge, cut it in to bars and serve. Hope you like my recipe. I just enjoyed it!!!!

Please post your comments and like me on facebook.
cheers,
DD

Olive Burger

My friend at work, who specifically insisted on remaining nameless, mentioned a few days ago that her favorite thing is an olive burger. I had never heard of an olive burger before, certainly have never tried one and, honestly, I was not sure whether it was a burger that I wanted to experience or not. However, after looking at some photos (I dont know about you, but sometimes I can sort of figure out if I am going to like something new by the way it looks), listening to her describe the proper technique like how you must pile up the olives high and top it with Hellmans mayonnaise (and absolutely, positively not Miracle Whip...which I would not eat anyway) and sending out a tweet to my fellow foodies, I decided to give it a go.

Fortunately for me, because I was starving, I loved it. The salty, briny nature of the olives plays perfectly against the richness of the meat and the mayonnaise. I was undecided about the cheese situation; whether to include it or not and, if so, what type of cheese, American or Swiss. I received recommendations for both and ultimately decided on the American. My rational was that I like green olives on my nachos and the cheese on nachos is most similar to American (very profound). I will not give you the excrutiating details on how to cook a burger except to say that I made mine from about 1/4 pound of ground round and browned it really well on both sides in cast iron skillet (my friend says that it is actually a million times better when cooked on the grill but its still not grilling weather here yet). Make sure to melt the cheese on the burger and then place the olives on top. The melty cheese will help the olives to stick better. I slathered both sides of the bun with mayonnaise, yes, Hellmans mayonnaise and shredded crisp iceberg lettuce. Very delicious for something different.

After talking about the olive burger for several days while at work, my friend decided she could not longer resist and made one for herself last night too. I encouraged her to take a picture so I could include it here. So here is the cheeseless olive burger made by my unnamed work friend.

Tuesday, April 29, 2014

Louki Sorakaya Halwa Bottle gourd Dessert

Bottle gourd is called Sorakaya in Telugu and Louki/dudhi in Hindi. I love its fry with roti, it is my all time favorite combination. Bottle gourd is good for health. Though I know of this halwa before but I never prepared at home. This is my first attempt after my marriage. I kept this to my hubby, at first he asked me "ee padartham emiti???" meaning "What is is called?(in a bit criticizing way!)" then he had I spoon upon my request, he was like WOWW!!!! and we both finished it in no time. Hope you like it too!!!!

Ingredients:
Milk-2cups
Shredded bottle gourd- 1cup
Ghee-2tbsp
Sugar-1/2cup
Kova/Koova-1/4cup(Optional)
Cardamom powder-1/4tbsp
Kismis/golden raisins-10 in number
Cherry raisins-10in number(optional)
Cashew nut-10 in number broken

Directions
Heat ghee in a pan and add cashewnuts and raisins and fry till they turn light brown. Them add shredded bottle gourd and keep stirring under medium flame till it is well cooked. Now add milk and cook untill the total mixture become more condensed. Now add sugar and mix well. cook for few more minute and finally add kova and cardamom powder. Adding kova(milk jaggery) is highly optional. Cook for another 2min and turn off the stove. Now the halwa is ready to serve. Hope you like my recipe :)

Coconut pound cake

Coconut pound cake

Ingredients

Self raising flour 150 gm
Eggs 2
Sugar 140 gm or 5 ½ ounce
Vanilla essence 1 tsp
Baking powder ½ tsp
Salt pinch
Milk 3 tbsp
Unsalted butter (room temperature) 5 ½ ounce or 140 gm
Desiccated coconut 1 tbsp heaped
Yellow color pinch

Method

Grease and paper lined loaf tin, sieve together self raising flour and baking powder, mix in desiccated coconut and keep aside, in a bowl add eggs, sugar, yellow color and milk, mix well with hand whisk, keep aside. In your sieved mixture add butter and beat on low speed for 5 minutes add half of liquid mixture very slowly add into batter and mix on high speed for 5 to 7 minutes, now slowly mix the remaining egg mixture and mix for 5 minutes, the batter will be very smooth, put into lined loaf pan bake for 35 to 45 minutes on 180 degrees.

Monday, April 28, 2014

Aam Ka Aabshola

Aam Ka Aabshola

Ingredients

Raw Mangoes (Boiled peeled and remove pulp) 3
Mint leaves 6
Castor Sugar 6 tbsp heaped
Black salt ¼ tsp
Roasted cumin ½ tsp
Chilled white drink 1
Crushed ice 1 cup

Method

Blend all together, serve, garnish with lemon and mint leaves.

Chipotle Maple Chicken Wings

I love to try different flavor combinations with chicken wings. Right now my current obsession is with sticky sweet and hot sauces and the combination of maple syrup and chipotle chilis works perfectly together. It was a delicious, albeit junky, treat to eat while watching my favorite Thursday night show, Survivor.

It an effort to keep my kitchen tidy and not make a huge mess frying the chicken wings, I cooked them at 425 degrees for about 40 minutes, turning them once. They really get just as crispy as they do when you fry them and they are little less artery clogging.

For the sauce I simmered about 1/4 cup of real maple syrup with 2 tablespoons of chipotle chili puree, and 1/4 cup of cider vinegar until it reduced and turn thick and syrupy. When the chicken wings come out of the oven, toss them into a large mixing bowl. Add 3 tablespoons of butter to the sauce, off the heat, and stir to combine. If you add the butter to the sauce while it is boiling, the butter has a tendency to turn the sauce greasey. Pour the wing sauce over the chicken pieces and toss well. Serve with celery, carrots and ranch dressing.

Sunday, April 27, 2014

Friday Fun Find Bakerella Cake Pops Set

{Bakerellas Cake Pops Set, $19.99}

A long, long time ago, in 2008, I stumbled awkwardly upon a blog that introduced me to cake pops. Icing and cake rolled together in the shape of a cupcake and dunked in chocolate and various colored candy melts and served on a stick??? My life would never be the same. I would check this blog religiously to see what this magic blogger lady would whip up next: butterscotch cake; pumpkin pie bites; strawberry Oreo panda cupcakes!!! I just couldnt get enough. By this time, I already had a healthy obsession with cupcakes, but I knew far less about baking them. Id like to think that blog had a lot to do with initiating my interest in learning to bake them on my own, even if she does end up using boxed cake mix from time to time, but Ill let that one slide. This time.

That blog (in case you havent picked up on it) was Bakerella. I know its nearly impossible to have an original idea anymore, but dammit, I would fight to the death to uphold the legacy of Bakerella having single-handedly invented cake pops, because Im pretty sure she did. I mean, she literally wrote the book on it. Its because of her that you can know buy lollipop sticks at Safeway! Back in 2008, though, it was a different story. Bakerella had to get her supplies from specialty baking supply stores, and in some cases, just figure shit out on her own.

But just as weve done since the dawn of time, weve taken something beautiful, pure, artistic, and devoid of commercialism, and molested it beyond recognition for the purpose of mass production. What Im saying is, Bakerella sold out and now has a Cake Pop set, hitting a Toys R Us near you in September.

Bygones, you guys. I actually think this is totally effing brilliant and cant wait to get my grubby hands on one of these sets, that is ironically being marketed as a toy for kids despite the fact that many adults I know can barely manage to make cake pops on their own, let alone kids with their underdeveloped frontal lobed brains. But whatever.

The set comes with a nesting plate for the pops to hang out while the candy shell hardens, various molds (including the coveted cupcake shape), a few bowls, and a cake grater. Its pretty much the best thing since sliced bread, and despite the fact that the set doesnt hit shelves for a couple more weeks, so many of you were intrigued by the cake pops I made for the book club a couple weekends ago (a commenter even left my a link to this set--even though Id already seen it--sometimes Im a hipster, and yes, I hate myself for it), that Ive decided to make this my Friday Fun Find of the week!

Does anyone else read Bakerella? Have you tried making cake pops on your own? Do you plan on buying this set??

Turkey Bacon and Brie Tart

Its always a pleasure to make new dishes from food left over from other meals. Christmas is the greatest opportunity to be creative with leftovers and I am drawn to the tart, flan or quiche as a vehicle to use up those bits and pieces of delicious food.

Turkey, Bacon and Brie Tart

Serves 6

1 quantity of shortcrust pastry, baked blind in a flan tin.
1 small onion, finely chopped
100g streaky bacon, chopped
Approx. 200-300g cold cooked turkey
250ml double cream
3 large eggs
100g ripe Brie
25g Parmesan, grated
zest of half a lemon
salt & freshly ground pepper

Heat the oven to 170C

1. Gently saute the onion in a little butter, add the bacon pieces and cook until golden, leave to cool.
2. Spread the onion and bacon in the base of the flan, chop the turkey into generously sized pieces and scatter over the onion and bacon.
3. Break off pieces of Brie and distribute evenly across the flan base.
4. Whisk the eggs, add the cream, lemon zest, seasoning and grated Parmesan, pour into the flan case.
5. Bake for 25-30 minutes until the filling is golden brown and just set in the centre. Remove from the oven and allow to cool for about 10 minutes before serving.

This is a very rich tart and only needs a green vegetable or salad to make a meal.

What did you do with your leftovers?

Saturday, April 26, 2014

Tofu Butter Masala Healthy version of Paneer Butter Masala

Tofu looks just like paneer (Indian cottage cheese) and it is tasteless. That means we can induce flavors by cooking it with the spices we like. Tofu is made from soy beans (mostly), it can serve as agreat source of protein, iron, calcium for the vegans and vegetarians like me. 100gm of tofu contain 8gm of protein, 350mg of calcium (35% daily value), iron 5.4mg (42% daily value) and it counts for 76Kcal. One cup of paneer made with cow milk contains 265 calories and 21 g of fat.. The same amount of paneer made using buffalo milk contains 292 calories and 23 g of fat.

Where to find tofu?

Walmart: you can find near the fresh greens (Produce section).

Kroger: you can find in the frozen section.

Publix: You can find it near greens and mushroons (Produce section).

I always love eating healthy and tasty food. This recipe satisfies my taste buds and it is healthy too. A duel combo.

Ingredients:

Tofu cubes medium size-200gm

Onion - 1 medium-sized one, chopped fine

Ginger-1 inch

garlic cloves - 2
red chili-2

Sesame seeds (Dry roasted)-3ts

Coconut milk-1/2cup

Tamarind- half lemon size

Green peas-1/4cup

Dhania powder/malli podi/Coriander powder - 1 tbsp

Cumin powder-1/2ts

Garam masala - 1 tsp

Red chilli powder - 1 tsp

Kasuri methi/dried fenugreek leaves - 1 generous pinch

cumin seeds-few

cinnamon stick-1 small

bay leaf-1 big

Turmeric-pinch
Curry leaf-10 leaves

Butter-1/2 stick

Cream - 2ts

Oil - 3 tbsp

Salt - to taste

Method:

Prepare the masala paste by grinding together tamarind+ sesame+ coriander powder+ cumin powder+ginger+ garlic+ kasuri methi + Onion. ( add little water while grinding, and make a fine paste).
Now take a pan and melt butter add bay leaf, cumin seeds, red chili, cinnamon stick, and saute it.
Add green peas and cook till they are done, then add turmeric.
Now add the prepared masala + curry leaf + salt + red chili powder+ coconut milk and cream and cook for a while. Add water if required.
Finally add tofu and mix well, cook for 10 min at medium flame.
Add little garam masala (if you like very spicy) at the end and garnish with cilantro.

You can enjoy this wonderful curry with roti/naan/rice. Hope you like my recipe.

Tip: if you add mutter (green peas) to this recipe, it becomes Tofu mutter masala.

I Now Pronounce You Reader and Soup! – How to Make Italian Wedding Soup

I knew todays video recipe was called Italian Wedding Soup because its traditionally served at weddings, but I wanted to find out why this soup, with these ingredients in particular, was chosen.

I had a few theories. I figured the greens probably represented money, and symbolized hopes that the bride and groom would enjoy a prosperous union. The soups signature mini-meatballs were a tougher nut to crack.

How could taking large, virile, normal-size meatballs and shrinking them down to dainty little shriveled dumplings serve as a metaphor for marriage? I just dont see a connection. Well, come to find out (according to two reliable sources; Wikipedia, and my friend and fellow About.com Guide, Kyle) the name has nothing to do with people getting married.

Apparently, what we Italian-Americans from the northeast call Italian Wedding Soup is actually a misinterpretation of an Italian soup called, "minestra maritata," which basically means "married soup." The "married" refers to the delicious pairing of the greens and meat, and not the ritual of marriage.

So, the soup ended up being a sort of self-fulfilling prophecy. What better choice for a first course at your Italian-American wedding reception than something called Italian Wedding Soup?

That should give you enough soup-related cocktail party conversation material for a while. Whether you fondly remember this from weddings past, or youve never had it or heard about it before, I really hope you give it a try. Enjoy!

Ingredients:
1 quart beef broth
1 quart chicken broth
Note: A little more or little less broth will not affect the recipe
1/3 cup pastina or other tiny pasta
1 bunch kale
salt and pepper to taste
For the meatballs:
1 1/4 pound beef
1 egg
2 cloves garlic
1/4 cup cream
1 cup fresh breadcrumbs
2 tbsp fresh parsley
1/2 cup grated Parmigiano-Reggiano
1 1/2 tsp salt
1/2 tsp fresh black pepper

Friday, April 25, 2014

Happy Winter Solstice!

Tree Stars

Wishing you and your family

the warmest of winter greetings

for a safe, healthy and beautiful holiday season.

xox

Karina

MASALA LEMONADE

MASALA LEMONADE

INGREDIENTS

Cold water-250 ml
Lemon juice-1/2 a lemon
Sugar-3 teaspoons
Roasted cumin powder (bhuna jeera)- a pinch
Kala namak-a pinch

METHOD

Take lemon juice in a glass & add a little water & sugar to it.
Stir till the sugar dissolves & add roasted cumin powder, kala namak & mix well.
Add the rest of the water & stir well.
Masala lemonade is ready to serve.

Tortilla with Tvorog Farmers cheese

This was a hit at our house. My husband said it taste like meat.

Ingredients:
Tortillas
Tvorog
Eggs 2 for the tvorog and 2 for tortillas
Green onion
Fresh dill
Salt, Vegeta

Print option

Chop greens mix with tvorog add salt and 2 eggs, mix.

Spred egg on the tortilla.

Put tvorog on one side.

Press with a fork.

Fry on med-low until golden brown.

Put on paper towels to cool down.

Enjoy!

Thursday, April 24, 2014

Roast chicken

Roast chicken

Ingredients

Chicken 1 kg cleaned
Ginger garlic paste 1 tbsp
Salt 1 ½ tsp
Crushed black pepper 1 tsp heaped
Mustard powder 1 tsp
Lemon juice 2 tbsp
Ketchup 4 tbsp
Chili garlic sauce 2 tbsp
Worcestershire sauce 1 tbsp
Boiled vegetables 1 cup
Baby potatoes 10 to 12 peeled and deep fried

Method

Prick the chicken well and marinate with Ginger garlic paste 1 tbsp, Salt 1 ½ tsp, Crushed black pepper 1 tsp heaped, Mustard powder 1 tsp, Lemon juice 2 tbsp, Ketchup 4 tbsp, Chili garlic sauce 2 tbsp, Worcestershire sauce 1 tbsp.Tie the legs of the chicken with a rubber band, heat ¼ cup oil in a pan add the marinated chicken fry well on both sides when light golden add in the left over marinade with half cup water, cover and cook on low flame till the chicken is tender. Serve chicken roast with fried baby potatoes, boiled seasonal vegetables.

Fruity vermicelli surprise

Fruity vermicelli surprise

Ingredients

Milk 1 liter
Color vermicelli ½ cup
Coconut macrons crushed 1 cup
Condensed milk ½ tin
Cream 1 packet
Custard powder 2 tbsp
Corn flour 1 tbsp
Milk ½ cup
Fruit cocktail 1 large tin drained
Almonds and pistachio sliced 2 tbsp

Method

Boil milk add colored vermicelli, cook for 10 minutes, dissolve custard powder in corn flour in ½ cup milk add to milk, cook till custard thickens remove add in condensed milk, cream, cool mixture, fold in fruit cocktail and crushed macrons, remove in a bowl, sprinkle with almonds and pistachio. Serve chilled.

Wednesday, April 23, 2014

Hello World! It’s me Chef John…the man behind the hands

I knew this day would eventually come. I realized I couldn’t hide behind George Clooney’s photoshop’d photo forever. When I first start filming and posting cooking videos on the internet about a year ago, I made the decision to never appear on camera. I wanted to be the anti-Food Network Chef, which seemed to be more and more about the Chef, and less and less about the food and the cooking. I also found that most of the amateur cooking videos people were posting looked like audition reels for Hell’s Kitchen. So, since I wasn’t going to appear in the videos, I decided I would just remain completely anonymous. I liked that people would email asking for pictures of me. I liked being mysterious (I had never been mysterious before).

So, why show myself now? I have too. I have recently been contracted to do some “professional” cooking videos for several online outlets (to be named later), and as part of the production I must be seen introducing the recipes. Since I knew it would only be a matter of time before one of my blog visitors saw me on one of these other sites and recognized my sultry voice and nimble fingers, I decided to out myself today.

By the way, just because I’m now using my real photo on the blog, the video recipes will not change. I will still never appear in the recipes, mugging for the camera nor doing puppet shows with an oven mitt. I will not deviate from my original vision of what these videos should be about…the food.

Obama Celebrates with Cupcakes too!

It really doesnt come as a surprise that Obama is into cupcakes. After all, hes been enshrined in cupcakes more than once.

So its also no surprise that Obama celebrated his birthday a couple days ago with cupcakes. Except they werent for himself, but for veteran White House reporter Helen Thomas, because wouldnt ya know, it was her birthday too!

She turned 89, which is a damn good reason for the President of the United States to stop and bestow cupcakes upon you.

The only question is, where are those cupcakes from? Im guessing the White House pastry chef made them...what do you think

Tuesday, April 22, 2014

Scentsy Giveaway

Giveaway Closed

We have a great giveaway going on today but first lets welcome another wonderful sponsor.. Her name is dawn and she is with SCENTSY CANDLES.

Scentsy Candles has been around since 2003 and it began with a simple idea of aromatic candles – decorative warmers with wax melted by the heat of a light bulb instead of a traditional wick and flame.

Not only do they have like a billion flavors to choose from but its also safe to leave on while you run your errands through-out the day. There is nothing better than walking into a house where it smells SO good. Right? I Love Scentsy Candles and have been using mine for yrs.

Dawn is giving away a Scentsy bar of your Choice, A Plug in, and a Room spray of your choice as well.

Want to win This great giveaway? Here is how:

1. Become a follower of envymycooking- 1 entry

2. Blog, facebook, or twitter about this giveaway- 2 entries

3. Grab our button- 2 entries

3. Dont forget to let us know how many entries you have earned.
AND

Tell us what flavor you like the Best... My favorite is the Skinny Dipping Scensty bar!
yum yum yum

Giveaway ends This SUNDAY night.. Good Luck everyone!!

p.s. Thanks to all the great recipes emailed so far..You guys are awesome..Keep it up!!!!

NO ROLL JELLY ROLL

Last year, I posted a recipe for an old fashioned jelly roll cake. I heard from several people who said they had fond memories of their mom or grandma making jelly rolls, but they were afraid to make one themselves because they were nervous about rolling the cake.

Rolling the cake isnt hard, as long as you follow a few strict rules, but it IS messy with all of the "sprinkle towel with powdered sugar" stuff. That is why I came up with this "NO ROLL JELLY ROLL". I think it is every bit as pretty as the classic jelly roll Grandma used to make but it is MUCH EASIER !!

This is definitely going on my holiday table this year

Basically, I baked the same 10 x 15 sponge cake that I use in the jelly roll, but I cut it into thirds and stacked them with jam in between each layer and on the top, then drizzled vanilla glaze over. Im very happy with how it turned out. It is so simple, I know I will be making it a lot more often.

3 large eggs
1 cup granulated sugar
1 teaspoon butter extract (see note)
1 teaspoon vanilla extract
1/3 cup water (see note)
1 cup CAKE FLOUR
1 teaspoon baking powder
1/4 teaspoon salt
1 cup jelly or jam (see note)

Preheat oven to 375 then line a 10" x 15" pan with parchment paper and spray the paper with cooking spray, set aside.

Beat the eggs, on high, until very thick and lemon colored (takes about 5 minutes). After five minutes, and while the mixer is still running on high, slowly add the sugar.

Put the butter extract into a 1/3 measuring cup and then fill the cup with water (extract + water should = 1/3 cup). Add the extract-water and vanilla extract to the egg mixture and mix well.

Sift the cake flour, baking powder and salt into the egg mixture and beat just until the batter is smooth (I do this step with a whisk).

Pour batter into prepared pan and bake in preheated 375 oven for 12-15 minutes (my electric oven takes 15 minutes) or until toothpick in center comes out clean.

Remove from oven and slide a sharp knife around the edges of the cake to loosen them. Let the cake cool in the pan for 10 minutes before removing.

Place waxed paper or saran wrap on a cookie sheet (spray the paper/plastic wrap with cooking spray) and turn the cake out onto the cookie sheet. This will help you transport the cake while its still hot. The cake is much easier to cut and handle if its chilled, so I put the cake in the freezer for about half an hour before I tried to cut it.

When you are ready to assemble the cake, slice a VERY THIN edge off of each side of the cake (not necessary, but looks prettier). Cut the cake in thirds.

Place the bottom layer on a serving plate and spread with jam (stir the jam to loosen it up before spreading). Repeat with next two layers.

Spread jam on the top of the cake and then drizzle with vanilla glaze.

VANILLA GLAZE

1/3 cup melted butter

2 cups powdered sugar

1½ teaspoons vanilla extract

¼ teaspoon almond extract

2 tablespoons milk

Mix all together with a whisk.

NOTE: This recipe works best with a jam that doesnt have big pieces of fruit in it. Personally, I like Smuckers Simply Fruit; it not only tastes great but its PERFECT for this cake. Just make sure you stir or whisk the jam before spreading it, it will soften up and get smooth.

NOTE: If you do not have butter extract, just double the vanilla extract.

NOTE: This cake gets more moist after it sits for a few hours because the jam sinks into the cake a little.

Monday, April 21, 2014

Ugadi Pachadi and Paramannam Sweet Rice pudding

శ్రీకర నామ సంవత్సర ఉగాది శుభాకాంక్షలు!!!!

Wishing all my readers and dear friends a very happy ugadi!!

Ugadi is a Telugu New year and on this day predictions are made for the New Year. The panchanga shravanam is done traditionally at temples.

Today I made Ugadi Pachadi and Paramannam (Rice pudding) as naivedyam (prasadam).

Ugadi Pachadi

Ugadi pachadi is prepared of six tastes which consist of:

Source : wiki

Neem Buds/Flowers for its bitterness, signifying Sadness
Jaggery and ripe banana pieces for sweetness, signifying Happiness
Green Chilli/Pepper for its hot taste, signifying Anger
Salt for saltiness, signifying Fear
Tamarind Juice for its sourness, signifying Disgust
Unripened Mango for its tang, signifying Surprise

Ingredients:

Raw fresh mango cleaned and chopped – 1 cup

Neem flowers – 1-2 tsp ( used dry flowers)

Jaggery grated – 1 cup

Fresh coconut pieces chopped – ½ cup

Tamarind paste – 3 -4 tsps

Ripe banana mashed – 1 no

Red chilli powder a pinch

Salt a pinch

Putanalu pappu/ roasted channa dal– 4 tsps

Preparation

Mix all the above ingrediants well to form a fine mixture

Sweet Paramannam ( Rice pudding with jaggery)

Paramannam is a sweet rice pudding made using rice, jaggery and flavored with cardamom. This is prepared at the time of festivals as naivedyam ( prasadam).

Ingredients:

Sona masuri Rice – 1cup

Milk – 2 1/2 cups

Water – 1 cup

Cashews and golden raisins – 1 cup

Ghee – 2 tsps

Cardamom powder – ½ tsp

Sagu – 2 tsps

Preparation

In a pan add ghee and fry cashews and raisins to golden brown and keep aside
Boil milk and water in a cooking bowl along with sagu.
Add rice in above boiled milk and water and cook it to very tender.
Melt the jaggery in water and simmer to plain syrup.
Add jaggery syrup to cooked rice.
Add fried cashews and raisins to rice mixture.
Cook on medium heat until whole thing thickens and comes together.
Add cardamom powder and mix well.
Serve warm or cold.

Eggplant Rolls

These delicious rolls are perfect for parties and holidays. Delicious baked or fried eggplant slices rolled and stuffed with a savory mushrooms, bell pepper and carrot filling. This can be a great vegetarian entrée or a tasty side dish to your favorite meal.
Ingredients:

2 eggplants
2 eggs
1 lb mushrooms
5 carrots
1 red bell pepper
3-4 tbs mayonnaise
4-7 cloves garlic
Flour
Salt, pepper, coriander and vegeta (optional)

Slice eggplants lengthwise not too thin like 1/3 inch. Generously salt the eggplant slices and place them on the cutting board for an hour to sweat. The salt will draw out the water and will temper the bitterness of the eggplant. Then pat it dry with a paper towel.

Mix eggs with spices.

Place eggplant slices into the flour, both sides.

Then dip into eggs.

You can bake it.

Bake on 325 F. Turn on the other side in 10 min. Times may vary from different stoves.

Or you can fry it.

Cut mushrooms into small pieces.

Saute for 10 min. Add salt, pepper.

Shred carrots and saute until golden brown. Let it cool. Then mix it with mayo, garlic, and mushrooms. I forgot to add bell pepper. Slice bell pepper into thin slices. Mix it together.

Roll eggplants with the filling.

If its a small piece, make it like a sandwich. It taste great if you warm up the rolls in the frying pan.

Enjoy!!!

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