Squashes

             

Lemon  Squash

Ingredients

1.          Lemon juice                                             1 liter
2.          Sugar                                                       2&1\4 kg
3.          Water                                                      1 liter
4.          Lemon essence or Lemon emulsion           4 tbs
5.          Sodium benzite                                         3 gms. (1tbs)

         Quantity of squash to prepare                  3 liters

 

Procedure

1.       Wash lemons and Squeeze juice and filter,

2.       Add 1\2 cup of sugar to avoid  the juice will become bitter.

3.       Boil water on stove in a cooking vessel, add sugar and add 1tea cup of lemon juice, when sugar completely dissolves in water.

4.       Filter it and keep it aside to become cool.

5.       Now add residual lemon juice, essence and sodium Benzite,  mix well

6.       Pour it into dry bottles .

Cautions to store squash

1. Leave 1 inch gap when u pour squash in bottles.
2. Use squash after 1 week from preparing.
3. Add  1 part of squash to 3 parts water.

 Mango Squash

Ingredients

•         Mango juice                        1 liter 
•         Sugar                                  1kg
•         Water                                 1liter
•          Lemon salt                          25to30 gms or 5 tbs·
•          K.M.S. powder or 
•          Sodium benzite   powder    3\4 tbs or 2.25 gms

Quantity of squash prepare         2.25 liters

Procedure

1.    Take fully ripe and sweet mangoes and squeeze juice.

2.   Grind it to become fine paste. Keep it aside.  Boil water in cooking  vessel,    add   sugar and mix well.  

3.  Add lemon salt and filter the juice in a thin cloth.

4.  Add mango juice when the sugar syrup fully become cold and mix well and add k ms or s b powder and keep squash in dry bottles.

5.  Use squash and water in 1:2 ratio.

Lemon Ginger Cocktail (నిమ్మ అల్ల౦ షర్బత్)

Ingredients: 

• Lemon Juice          1/4 ltr. (15 lemons)
• Sugar                     600 grms.
• Water                    1/4 ltr.
• Ginger paste           25 gms.
• Lemon essence       1/2 tsp
• Potassium meta bi sulphate (KMS)  :  60 gms. (or 1/8th. tsp.)

Procedure:

1. Wash and squeeze lemon juice and filter it
2. Add sugar immediately to avoid the juice becomes bitter. Keep it aside
3. Heat  water in a thick bottom vessel, add ginger paste while boiling water
4. Cook it for five minutes and add sugar
5. After sugar dissolves, add little of lemon juice and allow it to cool.
6. After the solution completely cools, add remaining lemon juice and KMS powder.
7. Mix well and keep it in dry bottles preferably glass bottles. 

(FOLLOW THE CAUTIONS TO STORE SQUASH MENTIONED ABOVE)

ORANGE SQUASH

Ingredients: 

• Orange squash          1/2 litre (10 oranges)
• Sugar                        1 kg
• Water                       1/2 litre
• Lemon salt                20 gms.
• Orange essence         2 tsps
• KMS (Pottassium meta bi sulphate)      1 1/4 gms.(1/4 tsps.)
•                         or
• Sodium benzite (SB) powder  :             1 1/2 gms.(1/2 tsps.)    

( SQUASH TO PREPARE 1 1/2 LITRE )

Procedure: 

1. Peel orange, remove seeds and squeeze juice, filter it and add little sugar. Keep it aside.
2. Heat  water in a thick bottom vessel, and add sugar while water boils.
3. Mix well. After sugar dissolves, add lemon salt, mix well and allow it to cool.
4. Add essence, juice and preservatives.
5. Mix well and keep it in dry bottles preferably glass bottles. 

(FOLLOW THE CAUTIONS TO STORE SQUASH MENTIONED ABOVE)

Toffee with fruits

(to prepare with apple, papayya, guava and mango)


Ingredients:

• Fruit pulp             1/2  litre or 1/2 kg.
• Sugar                   300 gms.
• Glucose                50  gms.
• Milkmaid or          75 milli ltre
• Dalda                   75 gms.

( PREPARED TOFFEE 600 gms.)

Procedure: 

1. Extract  pulp from the fruits and keep it aside.
2. Add glucose in sugar.
3. Mix the pulp with  the sugar mixture and cook it.
4. While cooking, add dalda slowly little by little.
5. Add milkmaid also while cooking.
6. Cook it for 5 minutes and pour it in a tray (smeared with dalda) to a thickness of 1/2 inch.
7. Allow it to cool and cut into desired shaped pieces.

Coconut curd chatni

      Ingredients

• Grated coconut        1cup
•   Curd (Not sour)      1\2  cup
•   Green chili                2
•    Salt to taste

 For seasoning                     

·         Oil                                  1spoons

·         Mustard seeds                ½ spoon

·         Cumin seeds                    ¼ tsp

·         Green chili                        4

·         Curry leaves

 Procedure

            1.              Grind curd, grated coconut, salt  and green chili together slightly in mixi..
2.       Take it in a bowl and seasoning  with  mustard seeds,  cumin seeds  red chili and curry leaves .
3.       Serve with rice or upma or idly or dosa. 

Potato with coriander

Ingredients

•         Boiled potatoes      4 cut into pieces
•          Coriander leaves    1\2 cup
•          Green chili               3
•          Salt to taste
•          Gram flour               2tbs
•          Turmeric                   little
•          Mustard seeds          ½  spoon
•          Cumin seeds             ¼  tsp 
•          Green chili                 4
•          Curry leaves
•         Oil                               2 spoons

Procedure

1.       Grind  coriander leaves, green chili in a grinder and keep it aside.

2.       Heat oil in a cooking vessel, seasonig with mustard, cumin and curry leaves.

3.       Add 3 cups  water, boiled  potato pieces, salt, coriander paste, and turmeric powder.

4.       Mix well and cook it for 5 minutes

5.       Take gram flour in a small cup and add half cup water and mix well.

6.       Add  this water to the curry and mix well, cook for another 3 minutes.

7.       Serve with roti or  upma or puri.

       The curry can be prepared substituting coriander leaves with  ginger (paste) also. The procedure is same.

      

Bitter gourd curry

Ingredients

•         Bitter gourd            1\4 kg (cut into small pieces)
•         Tamarind  pulp           1\2 cup  
•          Jaggery  or sugar    lemon size
•          Onion                    3 (cut into small pieces)
•         Oil                         3tbs
•         Turmeric                1\4 tsp
•          Red chili powder    1 spoon
•          Rice powder           2 tbs   
•        Salt to taste

For seasoning

·              Cumin seeds           ¼ tsp

·             Mustard seeds         1\4 tsp
        Oil 1tbs                    1tsp

·         Procedure

1.       Heat oil in a thick bottom vessel and seasoning with mustard, cumin seeds.

2.       Add onion and fry till they become light brown.

3.       Add bitter gourd pieces and continue to fry for 5 minutes. 

4.       Now add tamarind juice, jaggery,  salt, red chillie powder and turmeric powder.

5.       Add sufficient water to Cook until bitter gourd pieces become soft.

6.       Add rice flour mixed in a little water in a cup and add it to the curry and mix well.

7.       Cook for 2 minutes.

8.       Serve with rice.

     

Pototo, Onion curry

Ingredients

• Boiled potatoes  big size        5 (cut into pieces)
• Big onion                             1 (cut into pieces)
• Tomato                                 1 (cut into pieces)
• Gram flour                          2 tbs
• Turmeric powder                   1\4tbs
• Chili powder                          1spoon
• Salt to taste

for seasoning

• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 green chillies
• 1 spoon oil
• curry leaves

Procedure

1. Heat oil in a cooking vessel and seasoning with mustard, cumin, green chili and curry leaves. 
2. Pour 3 cups of water, potatoes, onion, turmeric powder, chili powder and salt, mix well.
3. Cook till onion becomes soft. 
4. Now take gram flour in a cup and add little water and mix well. 
5. Add this to potatoes  and mix well. Again cook for 3 minutes.
6. Serve this with roti, poori, upma.

Pesarattu ( moong dal dosa) with coconut curd chutney

 

INGREDIENTS:

• Moong dal (Whole Green gram ) or Green Gram dal  (Pesara pappu)    2 cups
• Turmeric powder     little
• Raw rice                 1/4 cup
• Onions (small) –      2 finely chopped
• Green chilli              3  finely chopped
• Ginger                     small  piece finely chopped

Procedure:

1. Wash and soak both rice and dal  in water min. 2 hours.
2. Drain the  water,  grind green gram, rice, ginger and chili.together
3. Add sufficient water to make medium thick batter, add salt, turmeric and mix well.
4. Heat pan or griddle with little oil. Spread the batter on pan in circular motion to make thin Dosa. 
5. Sprinkle finely chopped onion, green chilli and ginger fine pieces for better taste.  
6. Pesarattu is ready to serve with chatni.

Ginger Chatney

 

Ingredients

• Bengal Gram( Senaga pappu)     small cup
• coriander seeds                         1/4cup
• Black Gram  (Minappappu)       1/8th cup
• Ginger                                       small piece( cut in pieces)
• Red chilli powder                       1tsp
• Tamarind pulp                            1/8 cup
• Turmeric powder                  1/2 spoon
• Sugar or Jaggery 
• Salt to taste

Procedure

1. Fry bengal gram dal, coriander seeds, black gram dal on a dry pan till they become light brown. 
2. Now add ginger pieces and fry again for 3 minutes. 
3. Add red chili powder, tamarind pulp ,turmeric powder, salt and sugar. 
4. Grind  the above all ingredients in a grinder till they become smooth. 
5. Server with idli, dosa,upma etc.

Thotakoora pulusu (Tangy amaranth leaves )

Ingredients:

• Thotakura leaves                      3 cups 
• Big onion finely chopped          1 cut in pieces
• Small brinjal                             1  cut in pieces(Option)
• Turmeric powder                     1\4tsp
• Tamarind                                 small lemon size
•                                                (soak in a cup of warm water and extract pulp)        
• Red chillies                              2
• Jaggery or sugar                      1tsp
• Rice flour                                1tsp
• Mustard seeds                        1\2spoon
• Til seeds                                 2spoons
• Salt to taste

For tempering:

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tsp split black gram dal
• 5-6 garlic flakes crushed
• 10-12 curry leaves

Procedure   

1. Grind red chili, mustard seeds, til seeds, salt  and rice powder to a fine paste  in a grinder. Keep it aside.
2. Heat oil in a thick bottom vessel and tempering with mustard seeds, cumin seeds, garlic and green chillies.
3. Add the thotakoora, tamarind pulp, jaggery, turmeric, salt,and brinjal pieces, and mix well  cook till thotakoora becomes soft. (add sufficient water)
4. Now add the above paste, mix well and  boil for 5 minutes 
5. Serve with hot rice and roti

.

Muvvankaya pulusu or Gutthi vankaya (brinjal)

INGREDIENTS:

• brinjal          1/2 kg slit in to 4 half way
• onions          3 cut in to slices
• red chillie      4
• Ginger          small piece chopped
• garlic             1
• Tamarind      Big lemon size
• Jaggery        100gms
• turmeric        1/4tps
• salt to taste

Procedure

1. Half grind onions, ginger, salt red chillie and garlic. 
2. Stuff the brinjals with the above paste. (see the above picture)
3. Take tamarind  and soak it in a cup of water and extract tamarind juice..
4. Heat oil in a thick bottomed cooking vessel , seasoning with mustard seeds and cumin seeds. 
5. Add tamarind juice, jaggery,  turmeric, salt and stuffed brinjals.
6. Add the reminder of the onion paste
7. Cook until brinjal become soft. 
8. Serve with hot rice.

Ravva Upama

Ingredients

•  coarse rava 1 cup
•  onion, medium, finely chopped (option)
•  water           3 cups
•  ghee             1spoon
• cashewnuts    5 to 6

For Seasoning

• vegetable oil               2to3 tsp           
• chana dal (split bengal gram) 
• urad dal (black gram) 11\2  tsp
• mustard                      1/2 tsp
• green chillies               2 (finely chopped)
• Ginger                        small piece, chopped
• curry leaves

Procedure

1. Heat oil in a thick bottom vessel.
2. Seasoning with urad dal, mustard seeds, chana dal, green chillies, curry leaves and ginger. 
3. Add water and salt. (onions also). when the water comes to boil add rava slowy ( keep stove in low  flame) Mix it until the rava become thick. 
4. Add  ghee. 
5. Decorate with cashew nuts fried in ghee
6. Serve hot  with curry or chatni

Mixed veg. curry with brinjal

Ingredients

•    Brinjal medium size         3
•   Carrot                            3
•    Beans                             6
•    Potatoes                         3
•    Capsicum                       1
•    Tomatoes                       2
•   Chili powder                  1 tbp
•   Cumin powder               ½  tbp       
•  Coriander powder          ½  tbp
•   Garam Masala powder  1/2 tbp
•   Taste to salt

For seasoning

•        Mustard seeds         ½  spoon
•      Cumin seeds            ¼  tsp
•       Green chili               4
•       Curry leaves

Procedure

1.       Clean and cut all vegetables in to pieces.
2.       Heat oil in a thick bottom cooking vessel.
3.       Seasoning with mustard, cumin seeds green chilies and curry leaves
4.       Add vegetable pieces ,  mirchi powder, salt, cumin powder,  coriander powder and masala  powder.
5.       Add sufficient water to cook.  Cook it until vegetables become soft.
6.       Server with hot rice  or roti or poori or dosa also.
7.       U can prepare this curry with minimum three vegetables ( Brinjal ,potatoes, tomato must)

Pesarapindi Billalu

Ingredients:

• Pesarapindi {fine flour of rice: 2 measures, and Pesalu (green gram): added 1 measure}: 2 cups
• Til seeds           :       4 spoons
• Chilli powder    :       2 spoons
• Salt to taste
• Oil for deep fry

Procedure:

1. Mix Pesarapindi, chilli powder, salt and til seeds in a bowl with water and make the dough like Puri dough.
2. Make small balls of the dough
3. Take a Polythene cover and rub oil over the surface. 
4. Press each ball with hand over the oily polythene surface of thickness double to that of puris.
5. Heat Oil in a pan and deep fry the pressed dough until both the sides becomes golden brown.

Bombay Chatney (Onion Curry)

Ingredients

• Large onions                     4 (chop thin, long pieces)
• Green chilli                       3 nos.
• Curry leaves
• Turmeric powder             1/2 spoon
• Salt to taste
• Besan (Bengal Gram flour)  2 tsp
• Cumin seeds                      1/4 tsp
• Mustard seeds                   1/2tsp
• Oil                                     2 tsp
• Chilli powder                     1spoon

Procedure

1. Take a cooking vessel, heat oil and tempering with mustard seeds, cumin seeds, green chillies and curry leaves. Add chopped onions and fry till they become brown. 
2. Add 4 cups of water, turmeric powder, mirchi powder and salt. 
3. Cook until the onions become soft. Now mix besan in half a cup of  water and add to the cooked onions,  mix well. 
4. Cook for little time and remove from the flame. Serve with idli, dosa, chapati and  poori also.
5. This is very quick and tasty curry, can be done within 5 mnts.

Curd Semiya (semiya Daddodajanam)

         

Ingredients:

Semiya 1 cup
Curd     2 cups
Salt to taste

Urad Dal         1/2 spoon
Mustard seeds 1/2 spoon
Cumin Seeds   1/2 spoon
Green chillies    2 nos. chopped
Red chillies 1 no.
Ginger small piece finely chopped
Curry leaves
Coriander leaves

PROCEDURE :

1. Boil 4 cups of water in a Bowl.  Add semiya and little salt.  
2. Cook it in a low flame until the semiya becomes soft.  
3. Drain the water and keep aside the cooked semiya.  
4. In a pan, add 2 spoons of  oil, heat it and tampering with Urad Dal, Mustard seeds, Cumin Seeds, dry chillies, green chillies, ginger, curry leaves and add it to the curd.  
5. Add the boiled semiya also to the curd. Add salt to taste, mix well  and garnish with corinder leaves.  
6. Allow it for half an hour so that the semiya absorbs with the curd.  

Dohi Khadi [majjiga or challa (butter milk) pulusu]

Ingredients

• butter milk:                1/2 ltr
• chilies:                      4( chopped)
• Bengal gram dal flour: 2 tbsp
• turmeric powder:       1/4 tsp
• brinjal small size         1(cut in to pieces)
• lady finger                 4 (cut in to pieces)
• drumstick                  1 (cut in to pieces)
• salt: to taste
• 
  
• oil:             2 tbsp
• garlic         5cloves
• red chilies: 2
• cumin:      1/2 tsp
• mustard:    1/2 tsp
• curry leaves

Procedure

1. Take butter milk in a cooking vessel , add Bengal dal flour, turmeric, vegetable pieces and mix well.
2. Take a thick bottom vessel ,heat oil and  tampering with
    mustard seeds,garlic, cumin seeds, red chilly, green chilly and curry leaves.
3. Now add buttermilk and cook in a low flame till the vegetables become soft .
4. Add salt and mix well.
5. Serve with hot rice.