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Wednesday, January 16, 2019

OREO MILKSHAKE


NEEDED
Sugar - 3 tbsp
Oreo biscuits - 3 - 4
Milk -2 cups
Chocolate syrup  - 1 tsp ( optional )
Coco powder - 1 tbsp

METHOD
Take a blender , add sugar , milk .
Break and add the orea biscuit.
Add coco powder .
Add chocolate syrup if u have.
Blend it to a smooth shake.
Serve chilled , add some broken Oreo biscuit on top.





Thursday, January 10, 2019

Kollu kurma

NEEDED
For kofta
Kollu / horse gram - 1/2 cup
Green chilly
Small piece ginger - opt
1 onion-  finely chopped
Salt
Little chopped coriander ,curry leaves
Oil for frying

Soak kollu in Water for 5 hrs.
Then drain the water , add ginger,green chilli , curry leaves and grind coarsely.
Add water if required.
Remove and transfer it to a bowl.
Add salt ,chopped onion, coriander .
Mix well .
Heat oil in a wok .keep in medium flame.
Make the same way u make pakoda and keep aside.

For Kurma
To grind
2 to 3 garlic
Green chilly - 1 or 2
1 tsp poppy seeds
5 cashewnut
Little grated coconut
1 (small)- Onion chopped
Grind this to a smooth paste.

In a wok  add 2 tsp oil  , temper 1 tsp jeera.
Then add the ground Kurma paste .
Cook for 2 min , then add 1 cup water .( See the consistency and add water accordingly)
Add salt as required.
Add 1/2 tsp sugar.
Atlast add the kollu pakodas to this .
Granish with corriander  and remove from flame .
Serve hot ,good with roti.






Tuesday, January 08, 2019

MIXED FRUIT JAM




NEEDED
Apple - 2 - peel skin ,discard seed
Pomegranate- 2
Pine apple - 10 thin round pieces
Papaya - 1 big - peel skin, remove seed
Banana - 6, peel skin
Guava -2( if possible discard the seed ,or the middle portion)
Orange-1, discard the seed

Food colour - red - pinch
Lemon 1 if big
Sugar  ( measure the pulp after grinding , sugar to be added equally ... 1 cup fruit pulp means 1 cup sugar)

METHOD
Finely chop all the fruits .
Take a deep bottom vessel , so that while u pressure cook the fruits the water does no go inside.
Pressure cook the fruits in a cooker, leave 3 - 4 whistle.( Don't add water to the fruits )
(Don't keep direct cooker also )
Then take out the fruit vessel from the cooker and allow it to cool .
Cooked fruit will leave water naturally.
Do not drain the water .
Then grind the fruits to a smooth paste.
Measure the pulp .
( If u measure 3 cups and 3 cups sugar).
Take a thick bottom pan ( or can use  the cooker also without lid ) , add the the pulp and the sugar .
Keep in medium flame.
The sugar will start melting , keep stirring .
Then slowly it will thicken .
Add food colour red . Keep stirring.
When it sticky and little thick ,remove from flame.
Allow it to cool .
Then squeeze a full lemon .
Mix well and keep aside.
Let it cool  completely.
Then store in a tight jar ..and keep inside the fridge.
( I don't use any preservatives.)

Note:
Even a drop of water may spoil the while jam.


Thursday, November 08, 2018

KAJU CoCo BURFI


NEEDED
Almond and cashew - together 1 cup
Sugar - 2  3/4 to 3 cup
Milk powder - 1/2 cup
Ghee - 1/2 to 3/4  cup
Almond essence - 2 drops
Coco  powder - 2 TSP
Magaj   for garnish

METHOD
Soak almond and cashew for an hr.
Remove almond skin .
Grind to a smooth paste adding little milk as required.
Transfer it to a bowl .
Add milk powder to this paste and mix well without lumps.
Take a thick bottom pan .
Add the sugar and 1/4 cup water.
Make sugar syrup.
Then add the almond cashew paste, stir well.
Add 1/2 cup ghee.
Stir constant , on a medium flame.
Add little ghee if required.
Keep stirring, till it thickens and leaves the sides.
Remove and spread in a greased plate .
Pour half the prepared sweet and in the rest ,add Coco powder ,mix well .
Add spread  this above , evenly.
Allow it to set.
Then put pieces .
U will get a double coloured burfi.




Sunday, November 04, 2018

MILK BURFI


NEEDED
Milk powder - 5 cups
Milk - 1  1/2 cup
Ghee - 1/2 cup
Sugar - 1 cup

METHOD
Mix all the the above said ingredients in a kadai .
Mix well , without any lumps.
Grease a plate with ghee and keep ready.
Then keep the kadai in flame  and cook  on medium flame .
Stir constant till it thickens.
( It will take around 20 min. )
Remove and spread in the greased plate .
Spread the chopped nuts on top ,while it's hot .
Allow it to set , then put pieces .

Friday, November 02, 2018

CHORAFALI.

This is a very  easy to make Gujarati  snacks.
NEEDED
Gramflour /kadalai mavu/ besan - 2 cups
Urad dal atta/ ollutham mavu - 1/2 cup
Hing- 1/4 tsp
Haldi / tumeric - 1/4 tsp
Salt
Soda - 2 pinch
Water as required
Oil for frying

For masala powder (to sprinkle on top)
Mix 2 tsp chilly powder, Kala namak , and chat masala in a small bowl and keep aside.

METHOD
In a  big bowl add gram flour, urad dal atta ,salt ,hing and  turmeric .
Add 2 tsp oil and mix well.
Then add water littel by little and knead it to a medium soft dough.
Keep aside ,let it rest for 20 min .
Then take the dough and again knead well.
Add 2 -4 tsp oil and knead well .
The dough should not stick to Ur hands.
( Dough should be stiff and soft)
Then make small small balls with the dough.keep the dough covered ,so that it does not dry .
Meanwhile heat oil in a pan .
Keep in medium flame.
Now make small rounds ( like roti) with the balls. Use rice flour for dusting.
Cut to strips , using a cutter or knife.

Check the oil heat .
Now add this strips in the oil,
(No need  to drop 1 by 1, do 2 -3 rounds ,cut and drop carefully in the oil.)
Fry on medium flame, turn the other side.
Fry till golden and crisp.
Remove from oil .
Then immediately sprinkle the prepared masala powder on this .
Repeat the same with the rest of the dough.



Monday, August 20, 2018

KEERAI THANDU PITLAI

Tender stem of thandu keerai.
U have to peel the skin first (the red layer)  and cut to small pieces.
If u get bunch (5 sticks)  ,u just get a cup of clean chopped stem .so u can add rajma , chickpea, etc to this . But soak over night.



NEEDED
Tender keerai thandu- 1 bunch( clean and chop)
Toovar dal - 1/2 cup
Turmeric powder
Hing
Salt
Curry leaves
Tamarind water - 1 cup

TO GRIND
1 tbsp coconut
1tsp jeera
1tsp dhaniya
2 red chilly
( Adjust ingredients to Ur taste)
Grind to a paste adding little water.

METHOD
Pressure cook toovar dal and the keerai stem .( Add water as required ,stem should not get mashed)
If using  rajma pressure cook that also.
Keep aside .
In a wok , temper mustard and add the tamarind water.
Add the ground paste .
Cook  for few minutes.
Add the pressure cooked dal and keerai thandu ( with that water).
Add salt , hing ,turmeric powder and cook for few minutes .
See the consistency , if thick add little water .
Add the curry leaves and remove .
Good with rice.