Carrot Halwa

Ingredients:

• Carrot grated      2 cups
• Milk                  4cups
• Sugar                 1 cup
• elaichi powder     1 pinch
• cashew nuts        10
• raisins                 10
• Ghee                   3 tbs

Procedure:

1. Heat ghee in a thick bottom pan , fry cashew nuts and raisins till its colour change into light brown. Remove them and keept aside.
2. Fry grated carrot in the same ghee till carrots flavour comes out.  Take milk in another thick pan and heat it till it becomes 1/4 th in quantity.
3. Now add fried grated carrot and sugar to the milk and mix well. Heat it again till the excess water evoparates from halwa.
4. Remove it form heat and add elaichi powder, cashew nuts and raisins. Mix well.

saggubiyyam paramanam

Ingredients:

• Sabudana                1 cup
• Milk                        1 1/2 cup
• Water                      1 1/2 cup
• Sugar                       1 cup (maximum) according to taste
• Cardamon powder   1 pinch
• Cashew nuts             10 pieces
• Raisins                      10 pieces 
• Ghee                         1tsp

Procedure:

1. Take ghee in a thick bottom vessel. Fry cashewnuts and raisins. Keep it separately.
2. Take water in the same vessel and  cook sagudana in a low flame till the sagudana becomes soft (it will be visible transparent)
3. Add milk and sugar. Cook for another five minutes.
4. Remove from flame. Add cardamon powder, fried cashewnuts and raisins.
5. Serve hot.

Suji Halwa

Ingredients:

• Suji                            1cup
• Sugar                         1 or 3\4 cup
• water+milk                 2 cups
• Cardamom powder    1/2 tsp
• Cashew nuts               05
• Raisins                        10
• Ghee                           3 tbsp

Procedure:

1. Take  Ghee in a thick bottom vessel and fry cashew nuts, raisins till cashew nuts colour change into light brown. Remove and keep separately.
2. Add suji and fry till suji colour change into light brown. Keep it separately and mix sugar thoroughly.
3. Take milk and water in the same thick bottom vessel and heat till the boiling point reaches.
4. Add to it, suji and sugar mixture and mix well continuously while adding the suji mixture with milk till the suji becomes thick paste.
5. Add fried cashew nuts, raisins, cardamon powder and mix well.
6. Halwa is ready and serve hot.

Wheat flour cake

Ingredients:

• Wheat flour  (Atta)            2 cups
• Grated coconut                 1 cup
• Sugar or Jaggery               1 1/2 cups
• Ghee                                 2 spoons 
• Pista badam

Procedure:

1. Take ghee in a pan and heat wheat flour for 2 or 3  minutes (not to become brown)
2. Remove from pan and keep it aside.
3. Take little water in the same pan and sugar/jaggery, heat until it becomes medium thick syrup.
4. Add grated coconut, wheat flour and mix well.
5. Take a plate and apply with ghee. Pour mixture in the plate. Spread it uniformly and cut into desired shapes. 
6. Garnish with pista badam and allow it to cool.
7. The wheat flour cakes are ready to eat.

Minapa sunnundalu (Urad Dal laddus)

Ingredients:

•  Black Gram (Minappappu)        1 cup  or
• Urad Flour                                   one and half cup (heat in microwave)
•  Sugar fine powder                     1cup
•  Ghee                                         ¼ cup
• A few cardamom seeds powder

procedure

1. Dry roast urad dal on a low flame until it turns golden brown in colour. 
2. Then transfer  it to a plate and allow it to cool down.
3. Grind the dal into a fine powder, add cardamom seeds powder and keep it aside.
4. (The powdered roasted urad called minapa sunni can be stored in an  airtight box  for a month or more if desired to prepare the sunnundalu as and when you like. Proceed with the following process)      
5. Heat and melt ghee.
6. Take dal powder, sugar powder and melted ghee in a bowl, mix well. 
7. Shape into small balls or laddus of desired size, using your palms.Allow it 30 minutesd to dry.
8. Sunnundalu are ready to eat.

(Don’t let the mixture stand for a long time as it tends to dry soon.).
(Laxmi brand  Urad flour available in Indina markets)

kheer

Ingredients

• Rice                          1 cup
• Sugar                        1cup
• 1water+3milk            4 cups
• Cardamom powder    1/2 tsp
• Cashew nuts               5
• Raisins                        10
• Ghee                           1tsp 

Porcedure

1.  Heat ghee in a thick bottom vessel, fry cashe nuts and raisins. Keep them aside. 
2.  Heat milk and water in the same vessel,  till the milk reaches its boiling point.
3.  Add rice and mix well. cook in low flame, tll the rice  become soft.
4.  Add sugar and mix well , cook it  for two minutes. 
5. Add cashew nuts, raisins and cardmom powder and mix well. 
6. Rice kheer is ready to eat. 
7. Serve it with roasted bread.

•   

Kobbari undalu with jaggery

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 Ingredients 

• Grated coconut                 3 cups
• Jaggery                             1 cup
• Ghee                                 2 tbs

 Procedure

1. Heat  thick bottom cooking vessel.
2. Add grated coconut,  jaggery and half cup of  water, mix well.
3. Mix continuously and cook till the water in the mixture evaporates. 
4. Switch off the stove and allow to cool. 
5. Make equal proportional small balls with Ghee applied hand.

BOBBATLU AND BOORELU

maida dough

picture  3

Ingredients


For Purnam (with chana dal))

  

 

•  Bengal gram dal(Senga pappu)/chana dal- 1 1/2 cups
•  Sugar - 1 1/2 cups
• Cardamom powder 1/2 spoon

 poornam 

1. Cook the Channa dal in a pressure cooker till it become  soft. 
2. Drain the excess water . Mesh dal  while it is hot (grind the whole mixture till it becomes smooth.)  let the dal cool down for few minutes.
3. Add sugar and cardamom powder. 
4. Transfer the poornam in  a pan and cook on stove in very low medium heat it til the excess water in the poornam will evaporate.
5. This makes the poornam dry and easy to roll as round balls. Make equal round balls.

Maida Dough:

• All purpose flour (Maida)- 2cups

• Oil                                    4 tsps

•  salt to taste (pinch)

• Mix all the above ingredients with little water.
• The consistency of the dough should be little bit softer than chapathi dough. Cover the dough and leave it for an hour.
• Make equal  round balls. 
• Keep them aside
• 
  
• Procedure
• 
  
• Now take a   opened plastic cover put some oil on it. Take little maida dough spread it little bit, then put the purnam ball and close it as shown in the picture 3.
• Now spread it like a chapati by using  oil  hand ( spread 1tsp oil in your hands while rolling the bobbatlu) and spread it slowly.
• Now put the rolled bobbattu on  a heated pan, put some oil and cook the bobbattu both sides on  low heat until it becomes golden brown.
• (Optional: serve with ghee)

 Boorelu

BOORELU

For preparation of Burlu, the purnam as descrilbed in the Obbattalu is the same.

For batter


Ingredients:

• Urad Dal (minapa pappu,black gram dal) – 1 cups
• Rice flour – 2cup
• Salt to taste

1. Soak  urad dal for 1 to 2 hrs. Grind the soaked dal to a fine paste.  
2. Add rice flour, salt  to the batter, add sufficient water to make medium thick batter and mix well.
3. Heat the oil in a shallow pan for deep frying. Divide the poornam  into equal lemon sized balls .
4. Dip each ball in the batter and deep fry till it becomes golden brown.
5. Serve while hot.

Rava Laddu (Suji Laddu)

Ingredients

• Rava   2cups
• Sugar                           2cups
• Grated coconut            1cup                                                       
• Cardmom powder        1pinch
• Rasins                          10
• Cashew nuts                 10
• Milk                             half cup

Procedure

• Heat a pan add Ghee then add all dry fruits, let they change the colour little bit.
•  Now  add ravva heat it in a very low flame till it changes into light  brown colour.  Add grated coconut and heat for 2 minutes remove it  and kept aside.
• Heat sugar adding with little water in thick bottom vessel Add  all above ingredients to the sugar syrup and.mix well.Take it in a plate.
• Then slowly add the warm milk till   you are able to gather as balls.
• Take that laddu mixture into your hand and make small dumplings  and let it dry for 2hrs.Your laddus are ready.

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Semiya Halwa

Ingredints

• Semiya 1cup
• Sugar 1cup
• Ghee 3spoons
• water 4cups
• Elacihi powder
• Raisins 6
• Cashew nuts 6

Preperation

1. Heat ghee in a thick bottom vessel. Add cashew nuts and raisins. Fry till nuts colour becomes  little brown.
2.  Take the fried nuts and raisins  and keep aside.
3. Add semiya to the ghee and . fry semiya till it  becomes light brown  add water in it.mix well.
4. Cook till the semya become soft.. 
5. Again cook it for .till the extra water in the  semiya evaporates. Add sugar and mix well.
6. Now add elachi powder ,  mix well. .Remove from the flame.  Take the sweet in a bowl.
7. Decorate with cashew nuts and raisins.

Pala puri

INGREDIENTS:

• 1 cup maida
• 1 cup sugar.
• 3-4 cups milk.
• 2 spoons ghee
• a pinch of salt.
• 3-4 elaichi

PREPARATION:

1. Add a pinch of salt to maida flour and make a dough by adding suffient water. (like puris dough). Keep it aside for 15 minutes.
2. Divide the dough into small portions and roll them into thin chapatis.
3. Heat the pan on medium flame and put the rolled out chapati on it to .Fry the chapathi both sides.
4. Apply ghee on cooked chapatis and divide the cooked chapatis into small pieces.
5. Boil milk with sugar.
6. Add the pieces of maida chapathis to the boiling milk.
7. Let it boil for 3 mins .put off the stove.
8. Add elaichi powder and garnish with cashew nuts.
9. Let the puris soak in the milk for minimum min. 30 minutes

Sweet Pongal Recipe

Ingrediants

• Rice                                       2 cup
• Green gram dal                1 cup
•  coconut pieces(small) 1 cup 
•  sugar                                   1 ½ (one and half) 
• Water                                   7 cups
•  Ghee                                   4 tbsp                                       
• Cashewnuts                     10
• Raisins                                10
• 5  Cardamoms (powdered)

Preparation

1. Rost   dal in a thick bottom cooking vessel, till its colour change into little brown. keep it aside.
2.  Take ghee in the same vessel , fry cashew nuts , raisins and coconut pieces one after one.
3.  wash rice.
4. Take water in pressure cooker, add washed rice dal and coconut pieces and cook for 3 whistes.
5. Remove the lid. Add sugar and mix well.
6. Keep it on the stove again, cook till the excess water in the  pongal evoparates. Add cardamoms powder,cashew nuts and raisins. Mix well

Thimmanam

Ingredients:

 

• 1 Cup  rice
• 1 cup sugar
• 1 cup grated coconut
• 5 cups milk
• Cardamom   3
• Cashew nut

Preparation:

1.   Soak rice for 2 hours in water.
2.  After 2 hours drain  the water and grind the rice in to a smooth paste with sufficient water . 
3.  Add grated coconut and cardamoms while grinding the rice half way.
4.  Heat milk in a thick bottom vessel, add sugar in it.
5.  Mix the rice and coconut paste slowly  when the milk coming to boil. 
6. Now stir  continuously on low flame till the past come to thick. 
7. Decorate the Thimmanam with fried  Cashew and Kismis. 
8. Thimmanam is ready to eat. 
9. It will be very delicious in taste.