Steamed Dumplings/Kadubu

I prepare this in many different ways here I have used Idli batter with grated carrot and I have taken rice flour, which I have steamed.




All you need is:

2 cups of rice flour,

2 cups of Idli batter,

One cup of grated coconut.

Plantain leaves cut into small squares which you can used for steaming.

one can either use Idli rice cooker for the streaming or you can use the normal pressure cooker for steaming.

Grated Carrot say about 2 medium sized.

Salt to taste

Simple method,

Boil water of about 2 cups if the rice flour is about 3 cups of water, once the water is boiling add a spoon of flour mixed with water,

later once it comes to boil add salt and then add rice flour, leave it for 5 minutes and then switch off the stove, knead the flour once it is little cool. Be careful of burning your hands, u can sue spatula also.

Take Idly batter add grated carrot, will not add salt since batter contains salt already.

Make small balls out of the rice flour kneaded and spread it, then fill the idly batter, keep this in the cut plantain leaf and leave it for steaming, at a time we can steam about 3 to four.

Serve hot with coconut chutney.

Most awaited post Kaju Barfi

This recipe is from my friend Sushma's mother........it comes out very tasty.......thanks Sushma for this recipe 

Ingredients  Godambi /Cashew - 1 cup.......Milk powder - 1 cup......Sugar - 1 and half cup.......Ghee - 2 cups.    

  Method : -  

Take a kadai. Put cashew/godambi and warm it.   Then put it in a mixi jar and powder it.    Mix the cashew powder with milk powder and keep it aside.  Then put sugar in the kadai.  Add water just till it covers sugar.  The sugar syrup consistency should be such that if u put a drop of the syrup on a plate,  it should sit like a pearl. It shouldn't drip down.  At this stage add ghee. Then add the cashew - milk powder mixture.   Keep stirring until it gets a little hard to mix.   It might take few minutes do not lose patience. Grease a plate and pour it. Cut into pieces when it's still a little hot.The Above is the result and for the above measurements you will get say about 25 to 30 pieces.

Lemon rasam

All time favorite of my family. Once we are back from any trip or whenever they feel one would really enjoy drinking and also having with rise.

Toor dal 150 grams for 3 servings, prepration time 10 minutes, cooing time 15 minutes.
tomato 2 medium sized.
Coriander leaves few.
Green chillies 2.
lemon one medium sized
Salt to taste.

Ghee about half tablespoon for tempering.
Mustard seeds 2 tea spoons
Cumin seeds 2 teaspoons.
Curry leaves few.
Asafoetida pinch.


First cook toor dal with tomato for 3 wistle.
If it is well cooked it taste better.
Smash Tomatoes
Take ghee, heat it, add mustard  once crackles, add cumin, green chilles, curry leaves and coriander leaves.
Add Asafoetida.

Leave it for 10 minutes to boil
Add salt.
Once you get it to dining table for serving then add lemon.

seeds done so that the sample test good taste good once the total is done take care baggi and mustard 1 semester crackers have

 Once the master Crackles at c**** seeds after that it was a 40 day curry leaves green chillies and circuit at the Cook Dal 2 days Ananda milk powder at coriander leaves leave it to Paul later at salt once it comes to boil egg in the in Nikita Denise 1 full lemon since I like lemon alot add 1 and half lemon medium sized small sized lemon so with that lies or give it for drinking soup

Barnyard Porridge

After an introduction to millets by my brother,  trying to experiment with millets, In those this one could be prepared fast and which is really tasty we can replace rice with barnyard millet.

One of the best way to lose weight,  I think it works because once you eat millions you not feel hungry for long time..... this is Barnyard or Udalu millet which we are using regularly . 

Porridge is one of my favourites, here anyone can cook it fast and easy one for busy.

Ingredients

1.Barnyard millet about 150gms for 2 servings/ cooing time: 15 min/ preparation time 5 minutes.
2. Grated cocnut 1/2 tablespoon
3. 1 red chilli
4. Asafoetida pinch.
5. Ghee for serving.
Salt to taste

Grind 2 and 3 adding asafoetida.

Preparation

Just fry barnyard for 3 min
Pressure cook it adding 1:3 water.
Later mix the grounded paste and add salt.

Live it to boil, keep stirring serve hot with ghee.

Bitter Gourd Pickle Vedio

Poha Bisibele bath With greens

That day, I got up late and I didn't have time to think of two to three dishes.

Just got an idea, when there, I saw the container of poha and puffed rice.
 Why not bisibele bath with these two things, came to mind and when checked fridge, little Greens (amaranthus) was lying. In came to mind, it would be a good idea to make poha bisibelabath with these greens.

 It's very simple,

Cooking time 15 min
Preparation time 10 min
Severing is for 4 people

You need,

100 gms of toor dal
100 gms of greens and if you want you can also add any vegetables of your choice.
150 gms of poha washed and 100 gms of puffed rice soaked and removed immediately.
Tamarind water of half a tablespoon.
Turmaric powder 1 teaspoon
Red chilles 2
Mustard 2 teaspoons
Asafoetida a pinch.
Oil or ghee 1/2 tablespoon
Salt to taste.
Ghee of 1 teaspoon.

Pressure cook toor dal with greens.

Take a pan or kadai, add oil,  mustard, once the mustard crackles, add red chilled bout 2, add asafoetida.
Add tamarind water and  a little bit of water if required. Add two spoons of MTR Sambar Powder and two spoons of MTR rasam powder,  add little bit of jaggery, add turmeric powder and once it comes to boil. Add the cooked dal and greens.
Later add the washed poha and puffed rice.
Keep stirring it till it is cooked perfectly adding salt. 

Finally, pour ghee on the besibelebath and garnish with either grated coconut, or MTR ompudi.

Note. Keep stirring since the poha will be cooked within 5 to 10 min.

Curry leaves Rice with Chana

Just a twist to curry leaves rice......

Cooking time 15 min
Preparation time 10 min


Ingredients
200 grams of rice for 3 servings.
Handful of curry leaves are about hundred grams of curry leaves.
Green chillies according to the spice you want.
Asafoetoda or Garlic. A pinch of asafoetida or take 6 to 7 cloves.
There are two options, either one can and garlic or asafoetida.
Grated coconut of half tablespoon (optional)
Oil of 1 to 2 tablespoon.
Salt to taste.

 Very simple one

Cook rice and keep it aside rice should not be sticky.

 Grand curry leaves, green chillies, Garlic and if you want add grated coconut.
Take oil in a kadai, add the grinded paste, saute and then add chana dal. Fry it.  Once channa dal turns golden brown. Add rice, add salt and mix it properly.  Serve it with hot chutney.