Masala corn

This is a recipe for masala corn , usually prepared in our area, most of the people don't know about it.

They prepare this using corn and have them as it is.

It tastes really good .....

Preparation time : 45 mins
Serves : 2

Ingredients :

Corn : 5 (medium size )
Onion : 7 ( Indian onion )
Green chili : 2
Red chili : 2
Cashew nuts : 6
Peanuts : 1 tbsp
Garlic cloves : 2
Clove : 1
Cinnamon stick : 1"
Cardamom : 1
Salt : to taste
Milk : 1/4 cup
Besan / Gram flour : 3 tbsp (approx)

Method :

Remove skin from corn and cut each one into 4" pieces.
Wash them good.
Slice onions and keep them aside.

Pressure cook corn with some water and little salt.

Drain the water and keep that water for later use.

Take a pan, heat it, add 2 tbsp of oil.
Once oil is hot add onions, garlic, peanuts, cashew nuts, green chili and red chili .
Fry them till onions are golden brown colour.
Let them cool down completely.
Grind them into a fine paste with little salt.

Take a pan, heat it, add 2 tbsp of oil.
Add clove, cinnamon stick, cardamom saute them for a bit.
Add the paste that we prepared.
Fry it for 5 mins.

Add milk and water from the corn, let the entire thing come to a boil.
Mix besan with little water and add besan mixture slowly to this , by mixing it.
Consistency is not too thick, and not too thin.
Let the entire mixture cook for 10 mins.
Check for taste. If you want you can add little (1tsp) of sugar.

Your masala corn is ready to serve.

Serve them hot.
Enjoy your dish :)
Thank you , do post your comments !!!

Godavari Laddu

When we make ghee , we get godavari .
We call the brown thing that is left after straining the ghee as Godavari.
We usually mix sugar with it and eat it - tastes really good.
But here is a recipe with that Godavari.
You can convert it into a sweet -- Godaavari Laddu which tastes really awesome :)

Preparation time : 15 mins
Makes : 24 approx.

Ingredients :

Godavari : 1 cup
Wheat flour : 1 cup
Sugar : 2 cups

Method :

Take left over Godavari.

Take a pan , heat it .
Add wheat flour and roast it till you get nice aroma, then add godavari to it.
Once they both mixed completely add sugar, mix it once and take off from the flame.

Let it cool down.
Grind it into a fine powder .
Make laddu's with that powder.
As we are preparing it with the solids left over after making ghee, we don't need any extra ghee to form that powder into laddu's.

Enjoy your laddu's :)
Thank you, do post your comments !!!

Authentic Ghee

Traditionally ghee is prepared form Cream that is being collected from the curd ( In our language we call it as perugu meegada )

If you have only cream collected from milk then you can make it into curd cream by adding little bit of curd into it and keeping it aside for 6 hours. ( Converting paala meegada to perugu meegada )

( When boiling milk you will see a thin layer forming on top, if you collect them and store, they forms the cream that is collected from milk )

Preparation time : 1 hour

Makes : 1 cup

Ingredients : 

Cream collected from curd :  2cups

Curry leaves : few 

(Actually in this we prepared it using 2 litters of cream and we got 1 kg of Ghee)

Method :

Collect the cream that is formed on curd.

Whisk it until water is separated from the cream.
You can do this by hand whisk or electric whisk or by using mixer grinder.

When you see water is separating from it, don't stop and continue whisking .....

Strain the water , and you can use this sour butter milk to prepare challa rotte, which tastes better with this butter milk.

What is left after separating or straining the butter milk from it is , Butter .

Once you got that , you should beat it with your hands for 5 mins to get nice and smooth butter with out water. Do this till , when you take butter into your wet hands it should not stick to your hands.
What you will get at the end is smooth creamy butter -- of course this is favourite of lord Sri Krishna.

Now take a pan, heat it, add this butter into it.

Let it melt, don't worry it will look like white foam.
I added curry leaves for extra flavour.
You can even use drum stick leaves or methi seeds for different flavour.
In my house they will use pan leaf ( Tamala paaku in our language) for taste.

Let it boil .

This is when it is boiled and no foam will appear on top, still you need to boil it.

It is almost 80 - 90% done, you can see clear ghee but still some curdled white thing is there.

Boil and boil it till you see clear thing.

When you see a small brown thing appearing on bottom , then stop boiling it.
You can separate those leaves that we added, They taste really good.
You can have them as it is, or if you with you can eat them with little sugar, or you can crush them and eat with rice.

Strain ghee from that brown thing , keep that brown thing for later use .
Actually that brown thing is called Godavari and you can make Godavari Laddu's with that.
Use Ghee in your cooking or in your dishes.
Enjoy your Home made Ghee :)
Thank you, do post your comments !!!

Kobbari rotti (or) Tunakam rotte

Actually its been one year i started my blog and this is the celebration post i can say , as i don't have my system with me i am posting it a bit late :)

Thank you one and all for supporting my blog ......

This is an authentic dish.

This needs a little bit practise, if not prepared with full care you don't get spongy texture inside.

Preparation time : 45 mins

Serves : 6 to 8

Ingredients :

Rice : 250 grms

Jaggary : 500 grms

(Rice : jaggary : water = 1 : 2 : 1)

water : 250 ml

Oil : 2 tbsp to 3 tbsp

Ghee : 2 tbsp to 3 tbsp

Coconut : 1/4 cup ( cut into small pieces )

Sesame seeds : 2 tbsp

Method :

Soak rice for 12 hours.

Grind it into a smooth paste using little water . 

(consistency  should be like dosa batter )

Keep it aside.

Cut coconut into small pieces and keep them aside.

Now take water and jaggary into a bowl.
Let the jaggary melt , one all jaggary is melted, strain it to remove and impurities.
Keep it aside.

Now heat a thick, heavy bottomed wide vessel.
(Preferably pressure pan)
Heat 2 tbsp of ghee and 2 tbsp of oil.
Once it is hot, add coconut and sesame seeds.
Saute them a bit, keep the flame on low heat.

Now take that jaggary water bowl, let it boil.
Once it is bubbling, add ground rice paste slowly by mixing it.

Continuously stir it and when you see a small paste like thing is forming at the bottom, transfer this immediately into the pressure pan which is having coconut pieces.
Mix it once.
Keep the flame on very low heat.

Wait till you see edge is browning or till you see small bubbles on top.

Cover it, if you are using pressure pan then don't put the whistle on.
Put it in very low flame.
Cook it for 30 minute.

After 30 minutes take the lid off.
Insert a tooth pick, if it comes out clean then it is done.
Let it cool down completely.
Turn it up side down.

Yummy yummy, mouth watering sweet is ready :)
Cut it into pieces and serve.

Enjoy your dish :)

You can store this for up to 2 days maximum, of course you don't get a chance to store it ;)
Thank you, do post your comments !!!

Jinugula Rotte

This is one of the tastiest dish.

In our house this dish is must on Diwali night.

Try preparing this dish and enjoy the taste. 

Preparation time : 20 mins
Serves : 2

Ingredients :

Rice ravva : 1cup
Jinugulu : 1/2 cup
Water : 2 1/4 cup
Salt : to taste
For seasoning :
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Curry leaves : few
Green chili : 4 to 6

Method :

Soak jinugulu for at least 2 hours.
Cook them in pressure cooker for 3 whistles.
(If you are in hurry you can cook them directly for 6 whistles)
Keep them aside.

Take a pan, heat it , add a tbsp of oil, add seasoning ingredients , mustard seeds, cumin seeds, urad dal, curry leaves and green chili.

Saute them for a minute.

Add water, salt and cooked jinugulu.

Check for taste.

Once water starts to boil , add rice ravva .

Mix it till it thickens.

Cover and cook on low heat for 15 to 20 mins.

After 20 mins, take the lid off.
Mix it once with a fork.

Your yummy jinugula rotte is ready to serve.
Serve it hot with your choice of pickle.
Enjoy your dish :)
Thank you, do post your comments !!!

Beetroot rasam

Preparation time : 20 mins
Serves : 4

Ingredients :

Beetroot : 1
Tamarind pulp : 1/4 cup (or) to taste
jaggery : 2 pinches (or) to taste
Green chili : 1
Salt : to taste
Coriander leaves : few

For spice powder :
Fenugreek seeds or methi seeds : 1/4 tsp
Red chilis : 6
Coriander seeds : 1 1/2 tsp
Cumin seeds : 1 tsp
Coconut : 1 tbsp

For Seasoning :
Ghee : 2 tsp
Mustard seeds : 3/4 tsp
Red chili : 1
Garlic : 5 cloves
Hing or Asafotida : 1/4 tsp
Curry leaves : few

Method :


Dry roast ingredients listed for spice powder in that order by adding one by one to the pan.
Let them cool down and make a fine powder out of them.
Keep it aside.

Peel , chop and Pressure cook beetroot .
Let it cool down and make into a smooth paste, keep it aside.

Take a pan, heat it , add a tsp of oil, add slit green chili, then add tamarind pulp, jaggery and salt.
Let it cook till raw small of tamarind goes.
Now add beetroot paste and curry leaves.
Adjust consistency of rasam.
Add spice powder and let it boil for few mins.
Take another tadka pan, add tsp of oil, add ingredients listed for seasoning.
Saute it for 30 sec.
Add this seasoning to boiling rasam and immediately switch it off and cover it with a lid.
Garnish with freshly chopped coriander leaves.
Serve hot with white rice.
Enjoy your dish :)
Thank you, do post your comments !!!