Sabudana Thalipeeth (thalipit)

Sabudana thaipeeth is a traditional recipe for upwas. This dish is from Maharashtra. This really good crispy, soft and spicy tiffin.

Preparation time :  8 hrs + 10 mins

Makes : 6

Ingredients :

Sabudana (or) sago (or) saggubiyyam : 1 cup

Boiled mashed potato : 2 ( or actually half the quantity of sago)

Powdered roasted peanuts : 1/2 cup

Roasted ground cumin powder : 1/4 tsp

Finely chopped green chili : 4 

Salt : to taste

Butter : 1 tbsp

Method :

Soak sabudana for 8 hours .
(Soaking time depends on type of sabudana you are using, i used small sabudana and i soaked them for just half an hour)
Take a bowl and mix all the ingredients, except butter.
Splash little water, water helps in binding the ingredients together.
Make a nice dough.
Divide dough into six balls.
Grease tawa(griddle) properly, if you don't grease it sago will stick to it.
If you use non stick tawa then you no need to worry a lot.
Take a plastic sheet, apply little oil to it, keep one ball on it and flatten it to make a round disk.
Apply oil to your hand, take thalipit from cover and place it on tawa.
With your finger make 3 - 4 small holes on it and put few drops of oil in those holes.
Cover and cook it over medium flame.
After 5 to 10 mins take the lid off, allow the moisture to dry.
Carefully flip it , cook other side for 5 to 10 more mins, but this time with out lid.
(cook on both side till you see golden brown colour)
Garnish with butter.
Serve hot.
Believe me you sure love it.

Thank you, do post your comments :)

Hummus dip

Hummus is a dip or spread. It is popular throughout the middle east and in middle eastern cuisine around the globe.

Preparation time : 10 mins
Makes : 3/4 cup

Ingredients :

Chickpeas : 1/2 cup
Olive oil : 3 tbsp
Lemon juice : 1/2 of a lemon
Garlic : one big
Roasted ground cumin powder : pinch
Toasted sesame seeds : 1 tbsp
Salt : to taste

Method :

Soak chickpeas over night. Pressure cook them with little salt till they are done.
(I actually used canned chick peas , so i used one can)
Take a food processor (or) blender add chick peas, olive oil, lemon juice, garlic and cumin powder and blend them together.
Taste to check the balance of flavors and if you want to add, add a little extra of any.
If the mixture is too thick, then add one or two table spoons of hot water.
Chill it until ready to serve.
Sprinkle with paprika or toasted sesame seeds.
Serve with carrots (or) warm pitta bread (or) you can apply this as one layer when your are making sandwiches (or) you can have it with nachos (or) you can have it with roasted brinjal.

Hummus is high in iron and vitamin c and also has significant amounts of folate and vitamin b6. The chickpea make it a good source of protein and dietary fibre; sesame seeds are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas.

Hummus is useful in vegetarian diets, it serves as a complete protein when eaten with bread.

Enjoy your hummus dip.

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Turkish delight

I tasted this once, then i liked the taste so much . It is pretty costly , i bought 15 pieces for one pound, and next time when i went to that shop , the guy in the shop told that they are out of stock, so i thought of preparing them and they came out really good. To know its taste, prepare them and enjoy your smooth and soft sweet.

Preparation time : 1 hr 30 mins
Makes : 50 approx

Ingredients :

Corn flour : 1/2 cup
Cream of tartar : 1/2 tsp
Water : 1 1/3 cup

For sugar syrup :
Sugar : 2 cups
Water 3/4 cup
Lemon juice : 1/2 tbsp

Rose water : 1 1/2 tbsp
Pink food coloring : few drops
Icing sugar : 1/2 cup
Corn flour : 1/8 cup

Method :

Take a medium pan, keep heat on medium, add lemon juice , sugar and water.
Stir till sugar melts.
Wait till sugar reaches soft ball stage (leta vunda paakam).

Parallely, take a small pan, add  corn flour, cream of tartar and water.
(If you don't have cream of tartar you can skip it)
Turn the heat on medium.
Continuously stir the mixture, until the lumps are dissolved.
When mixture achieves a thick glue like consistency, stop stirring.
Add this to the hot sugar syrup mixture, turn the heat to medium.
Stir for 5 mins.
Turn the heat to low, and cook for one hour, stir in between so that it doesn't stick to bottom.
When the mixture becomes golden colour add in rose water for flavouring.
Add food colouring.
Take it off from the flame.
Grease a dish , pour this mixture in it.
Keep it in refrigerator over night to cool.
Next day, take it out on to your work surface and cut them into one inch pieces.
Mix icing sugar and corn flour , roll each cube in it.
Store Turkish delight in an airtight container in the fridge or in a cool, dry place.
They will stay for up to one month.

Turkish delight makes a sweet addition to your tea or coffee.

There are so many flavors in Turkish delight, like orange, lemon, lime and so on.
This one is Rose Turkish delight.

Thank you , do post your comments :)

Beans paalesi kura (or) beans milk curry

This is really really tasty curry. The best thing is it goes well with both rice and roti or even you can have it as it is :)

You can include milk in your diet by making these types of curries, if you take milk rarely like me ;)

Preparation time : 40 mins
Serves : 2

Ingredients :

Beans : 200 grms
Milk : 1 1/2 to 2cups
Salt : to taste
Chili powder : to taste
Onion : 1/2 or 1 small
Cumin seeds (or) Jeera : pinch

Method :

Take a pan, heat it , add cumin seeds, when they splutter add onion, wait till onions are translucent.
Add chopped beans , salt and mix them good.
Cover and cook for 5 mins.
Add milk, cover and cook for one minute.
The more milk you add , the more rich the curry is ...........
Generally , i will add milk, till the beans are soaked completely.
(If you keep the lid for more time the milk may come out )
By this time the beans will be cooked.
As we added salt , the milk will crumble and becomes like paneer.
Let all the milk evaporate and the curry becomes a bit dry.
(how you like your curry texture, i.e if you want it a bit liquid texture you can stop before)
Add red chili powder, mix it once.
Take off the flame.
Serve hot with rice or roti :)

Thank you , do post your comments :)

Ariselu

Ariselu is an Indian pan fried sweet treat. It is made with rice flour, sesame seeds and jaggery. This food is often flavoured with cardamom powder. It is also called as Arisa or Athirasallu.

This dish is made for Makara Sankranti, a festival that occurs 21 days after the shortest day of the year, known as winter solstice. Though this particular dish is most common to northern and eastern - central India, similar dishes by other names are popular in other parts of India. A related dish called Athirasam is served in Tamil Nadu. The main difference between ariselu and athirasam is the addition of sesame seeds and coconut in ariselu.

Preparation time :
Makes : 8

Ingredients :

Rice : 1cup
Jaggery : 3/4 cup
Sesame seeds : 1 tsp
Ghee : 1tbsp

Method :

Soak rice in water, traditionally it is soaked overnight.
(The amount of time the rice needs to soak depends on the quality of the rice)
Next day morning, drain out water and spread that rice on a clean dry towel for 15 mins to 1/2 hour depending on humidity.
Make a fine powder out of this rice, sieve the rice powder.
Take this rice flour to a bowl and cover it with a lid and set aside.
This powder should be little wet don't leave it to dry.(we want that dampness)
Now take a pan, add grated jaggery, add water just to cover the jaggery.
When all jaggery melts strain it to remove if any dirt in jaggery.
You can skip this if your jaggery is good.
Keep the flame in medium and cook the jaggary till it foms a thick syrup ( vunda paakam).
(To check syrup take a bowl add some water, drop little jaggery mixture and if it forms a ball then it is ready)
Add rice flour to the syrup slowly while stirring it.
Remove pan from heat and add ghee and mix it well to make a soft dough, make sure that there are no lumps.
Cover it and leave it aside for few seconds to cool down, or cool it so that you can handle it.
In most households, the dough is pre prepared and chilled for quick fresh frying.
Make small balls out of this dough, roll these balls in sesame seeds.
Now heat oil in a deep frying pan.
Grease one banana leaf (or) plastic sheet and put one ball on it and press it to form a circle, do not make them too thin.
Now take it out and deep fry it.
Fry these till they are brown in colour.
While taking out, place this arise in between two ladle's and press to remove extra oil.
Take 4 kitchen tissues and keep this in between them and press them real good, this is to take excess oil from ariselu, traditionally they use arise press to take excess oil out.
If these ariselu are deep fried in ghee, then they are called as " nethi ariselu " .
Do all of them like this.
After they become cool store them in a air tight container.
These delicious Ariselu will stay for 15 to 20 days.

Thank you, do post your comments :)

Pala kova

Preparation time : one hour

Makes : 25

Ingredients :

Full fat Milk : 4 cups

Sugar : 1/2 cup to 3/4 cup

Method : 

Take a wide and heavy bottom pan.

Keep the flame in high and add milk to the pan.

Let the milk boil , while continuously mixing it.

Scrape off any milk mixture on edges.

Mix continuously to avoid any lumps or to avoid malai.

We want kova to be smooth, so stir continuously.

You need patience to make this and also time.

after 1/2 hour it will reduce and become like a thick cream.

Then add sugar.

Now keep the flame to low and mix it.

once it becomes like a dough turn the heat off.

Let it come to room temperature to handle.

Apply little ghee to your hands and take lemon size ball , press it and then make an impression at centre.

Kova is ready to serve.

This will not retain its shape at room temperature, so keep it in refrigerator for some time.

One more thing is , if it is prepared by Cow's milk it will be little chewy and if it is prepared with buffalo's milk then it will break into pieces kind...

It will stay in fridge for up to 2 weeks.

Enjoy your dish :)

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Mango Rice (or) Maamidi kaya pulihora

Mango rice is one such classic dish made of fluffy rice, freshly grated raw mango and spices to give a nice tangy and flavorful dish.

Mangoes and summer season go hand in hand.Ugadi marks the beginning of the hot season or summer that coincides with the arrival of the mangoes. Raw mangoes are available in abundance only during the two months (April/ May). People in Andhra pradesh make full use of the raw mangoes to last them until the next season by preparing the famous Mango pickle.  In Andhra Pradesh, eatables such as "Mamidikaaya pulihora" (Mango rice), “bobbatlu” and preparations made with raw mango go well with the occasion of Ugadi.

Mamidikaya annam (raw mango rice), a south Indian delicacy is prepared on Ugadi to celebrate the season’s fresh produce of mangoes. This dish is the most simple and easiest recipe. It’s a wholesome tangy speciality and can also be made with left over rice for an interesting and refreshing change.

The key to this rice dish is mango which lends it a tangy flavor and is counter balanced with a fragrant tempering of dals, chilli's, hing, curry leaves, dried red chillies, slit green chillies and a good measure of peanuts or cashew nuts. The simplicity of ingredients keeps the aroma of raw mangoes mixed with turmeric intact and taste is just perfect. The most important thing in this preparation is the quality of raw Mango.  The raw mango has to be really sour, so it purely depends on the Mango taste.  If the raw Mango has wonderful aroma and sourness then the Mango rice would also have strong flavors and perfect taste.

Ingredients :

Mangoes : 1 or 2 ( depending on size and sou ness)
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/2 tsp
Chana dal : 1/2 tsp
Red chili : 3
Cashew nuts : 7
Hing (or) Asafotida : 2pinches
Green chili : 3
Curry leaves : one spring
Ginger : 1" piece
Turmeric powder : pinch
Salt : to taste


Method :

Heat a pan, add 2tbsp of oil, add mustard seeds,cumin seeds.
When they crackle add urad dal, chanadal, red chili, broken cashew nuts and saute them.
Add hing,slit green chili,curry leaves and fry them a bit.
Add chopped ginger, turmeric powder, salt and grated mangoes.

Cook till the grated mango mixture is tender.
Add this to the rice and mix it good.
Mango rice is ready to serve.

Nutritionally, mangoes are wonderful sources of minerals such as copper and potassium. It also contains traces of other minerals such as manganese, selenium, magnesium, calcium, iron, and phosphorous. Mangoes are high in vitamin A and vitamin C. Traces of other vitamins such as vitamin E, vitamin B, and vitamin K can also be found in this wonderful orange fruit. If you want more vitamin C, try eating a raw mango rather than a ripe one. The fibre content in mangoes is also higher than other fruits. Mangoes are also wonderful blood cleansers. It is also supposed to reduce excessive heat in the body and prevent body odours.

Enjoy your dish.
Thank you , do post your comments.

bisi bele bath with left overs

Preparation time : 20 mins
Serves : 2

Ingredients :

Left over cooked rice : 3 - 4 cups
Cooked Toor dal :  1 cup
Onion : 1/2 cut into big chunks
Tomato : 1 cut into pieces
Carrot : 1 cut into small cubes
Peas : hand full
Tamarind paste : 4 - 5 tbsp
Sambar powder : 1 or 2 tsp
Coriander leaves : 3 springs
Salt : to taste
Fried cashew nut : 10
For seasoning :
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Jeera (or) cumin seeds : 1/4 tsp
Green chili : 2
Turmeric : pinch
Hing : pinch

Method :

Take a pan (kadai) , heat a tsp of oil, add ingredients listed for tampering one by one and saute them.
Add onions, cook till they are translucent, add carrot , cook it a bit ,then add peas and tomato.
Add tamarind paste, cooked dal and some water.
Add salt and sambar powder.
Then add the left over rice and cook it for 15 mins.
Garnish it with coriander leaves and cashew nuts.
Tasty bisi bele bath is ready , Serve this hot.
Thank you, do post your comments.

Beetroot curd chutney (or) beetroot perugu pachadi

Preparation time : 20 mins
Serves : 2

Ingredients :

Beetroot : 1
Tomato : 1
Grated Coconut : 3 to5 tbsp
Green chili : 3
Turmeric : pinch
Curd (or) yogurt : 1 cup or more approx
Lemon juice : 1 tsp
Salt to taste
Fresh coriander leaves : 2 springs
For seasoning :
Mustard seeds : 1/4 tsp
Jeera (or) cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Chana dal : 1/4 tsp
Red chili : 2
Curry leaves : 6

Method :

Grate the beetroots, steam boil them with turmeric and chopped green chili, keep them aside.
Take a blender or chopper and make tomato into puree.
Take a pan, add tsp oil and then ingredients listed for seasoning one by one, saute them and keep it aside.
Take a bowl, add curd, grated coconut, beetroot, tomato puree,lemon juice,salt and mix it good.
(If you want to add you can even add grated carrot )
Add seasoning to it , mix it once again.
Sprinkle freshly chopped coriander leaves .
Serve it with rice or roti.
This tastes really good with little sweet and some sour taste.

Thank you, do post your comments.

Micky mouse cake

This is my first cartoon cake !!!

I made this cake for his birth day.

I don't have black colour at that time , so i replaced black with blue.

The Cake tasted really good and my cousins liked it so much :)

For the cake i used basic sponge cake .

Ingredients :

For Frosting :

Unsalted Butter : 250 grams
Icing sugar (or) powdered sugar : 500 grams
Vanilla extract : 1 tsp
Food colouring

Method :

For Butter cream Frosting :

Butter should be at room temperature.
Take the butter out from fridge couple of hours before.
Take a bowl, add butter and icing sugar.
Use hand whisk or electric whisk.
(if you use hand whisk it will take a little bit more time then the electric one)
I used electric whisk.
Turn whisk on and mix the mixture in low speed to make sure not to blast all the icing sugar until it start to combine. After it starts to combine keep whisk in high and beat it till it is light and fluffy for 2 to 3 mins.
When you see colour is slightly pale and the consistency is creamy, then add tsp of vanilla extract and whisk it again for one minute.
Your vanilla flavoured cake frosting is ready.
If you want to make coloured frosting, then add few drops of food colouring and then whisk again for half minute or so.
You can add other natural extracts to get other flavours such as lemon, orange, or rose.
You can store this frosting in fridge as long as your butter lasts.
When you need it take out from fridge couple of hour before to get back to room temperature and mix it up once and it is ready to use.

Cake preparation :

I prepared 3 different colours of frosting - yellow, pink and blue , keeping aside some white frosting.
I made one big cake for face and two small rounds for ears.
Chill the cake for one hour before you are working to reduce the number are crumbs.
(Only if you have domes on cakes , chill it other wise you can skip it).
Remove the domes and do the crumb coat.
Crumb coat is especially needed for any cake that has cut edges when you put a thin layer of frosting over the entire thing it will seal in all the crumbs so your final coat is really clean. Keep it in fridge for 1/2 hour.
Take the cake and put lot of frosting and flatten it with cake spatula (or) angle spatula.
Take a bowl with hot water and clean the spatula in that water while applying frosting.
First cover top and then go for sides.
If you want even more soft flatten surface let it dry for 5 to 10 minutes, take a kitchen paper towel and care fully smooth it out.
Take a non stick baking paper or a cover and make a small cone with it and fill in some white frosting into it , and make a out line with that.
Your cake is ready to use.

Thank you , do post your comments :)