Khova Jamun


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Ingredients:

  • Khova (Thickened Milk ) – 1 cup
  • All purpose flour/Maida – 1 cup
  • Oil
  • Sugar
  • Water
  • Elaichi powder

Procedure:

  • mix sugar, water and elaichi powder and boil on low flame until it becomes into thick syrup.
  • keep the sugar syrup aside.
  • now, filter maida using sieve and grate khova using a normal grater.
  • mix maida and khova and add little water to prepare like dough.
  • now, apply oil to hands and prepare small balls of equal size.
  • now, switch on flame and heat oil in a deep bottomed pan.
  • deep fry the balls and remove excess oil using tissue paper.
  • now, place the fried balls in the sugar syrup and let them soak for an hour or two.
  • yummy khova jamun is ready πŸ™‚

 

Poornam Boorelu


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Ingredients:

  • Urad Dal – 250 grams
  • Rice – 250 grams
  • Salt
  • Chana Dal – 500 grams
  • Jaggery – 250 grams
  • Sugar – 100 grams
  • Cardamom powderΒ  -10 grams
  • Oil

Procedure:

  • Boil chana dal and keep aside and let it cool.
  • soak urad dal and rice for 2-3 hours.
  • make chana dal into a powder using mixer grinder.
  • mix grated jaggery and powdered sugar along with cardamom powder.
  • now mix powdered chana dal and above jaggery mixture to make the filling for boorelu.
  • make the above mixture into round balls.
  • mix urad dal,little salt and rice and make it to a paste like dosa batter in a mixture grinder.
  • now, dip the boorelu balls in the above prepared batter and fry in oil.
  • yummy poornam boorelu is ready πŸ™‚ its a traditional sweet in Indian Festivals.

Sampenga Puvvulu


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This sweet resembles flower sampenga ( champak ) , hence it is named like that. it is popular in Andhra Pradesh.

 

Ingredients:

  • Wheat Flour – 1 cup
  • Maida – 1 cup
  • Sugar – 100 grams
  • Suji – 1 cup
  • Ghee – 1/2 cup
  • Oil

Procedure:

  • Take a bowl and mix wheat flour, maida, sugar, ghee well and make it into dough by adding little water.
  • now, make round balls with the dough, just like you make for chapathi.
  • now roll the balls like chapathi.
  • now, make slits like cuts on the rolled dough.
  • now, hold both the ends of the rolled dough and roll it, just like you unwrap a chocolate. [ reverse process ].
  • now, take a pan and deep fry them, until they become golden brown.
  • keep them aside.
  • now, boil water in another pan and add sugar to make sugar syrup.
  • once sugar syrup is made, dip the roasted sampengalu in it.
  • yummy tasty sampenga puvvu sweet is ready πŸ™‚

 

 

Andhra Bobbattlu


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This recipe is known with various names all over India. In Andhra, it is called bobbattlu, in Maharashtra, it is called Puran Poli, in Karnataka, it is called holige and Boli in Tamil/Malayalam.

Ingredients:

  • Maida – 150 grams
  • Jaggery – 50 grams
  • Grated Coconut – 50 grams
  • Ghee – 1 cup

Procedure:

  • Take maida in a bowl and add ghee and mix nicely and keep it aside for 2-3 hours.
  • take jaggery, grate it and put in a kadai and start cooking.
  • keep stirring until jaggery becomes soft.
  • to this jaggery, add the grated coconut and mix nicely.
  • Now, take the maida and ghee dough and make small balls and roll like poori/chapati.
  • now, place the jaggery – coconut mixture on the rolled dough and mix nicely.
  • now, roll again like poori/ chapati.
  • Take a pan and pour ghee on it and let it become hot.
  • now, toast the rolled dough until it becomes slightly golden.
  • serve hot πŸ™‚
  • yummy bobbattu/puran poli/ holige/boli is ready πŸ™‚

 

Sweet Potato in Jaggery Syrup


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Ingredients:

  • Sweet Potatoes – 250 grams
  • Jaggery – 50 grams
  • Elaichi – a pinch
  • water

Procedure:

  • Place sweet potatoes in a vessel and put it inside a pressure cooker and boil. This will ensure, sweet potatoes won’t become too soft.
  • take a pan and put jaggery pieces and sprinkle little water and cook until it becomes like syrup.
  • now, cut the sweet potato into pieces and put them in the boiling jaggery syrup and mix nicely.
  • sprinkle elaichi powder on top.
  • Let it cool and yummy sweet potato in jaggery syrup is ready πŸ™‚
  • This is excellent iron rich diet for school going children, pregnant women.

Beetroot halwa


Beetroot halwa

Ingredients :

  • Beetroot – grated
  • Sugar – as required
  • Milk – 1 or 2 cups
  • Elaichi powder
  • Almonds, Cashews – split pieces
  • Ghee

Procedure :

  • Wash and peel beetroot and then grate it.
  • heat ghee in a kadai and roast almonds, cashew pieces and keep aside.
  • in the same ghee kadai, add grated beetroot, some more ghee and roast for some time.
  • now add the milk and cook beetroots until they become soft.
  • and add elaichi powder, a spoon ful ghee and cook for few minutes.
  • Garnish with cashews and almonds, and serve hot.
  • yummy Beetroot halwa is ready πŸ™‚

Carrot Sooji Halwa


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Ingredients:

  • Semolina
  • Carrot grated
  • sugar – 1 small bowl
  • Ghee – 1/2 bowl
  • Elaichi
  • Cashew pieces
  • Almond Pieces
  • water

Procedure:

  • add ghee to a pan and saute sooji ( semolina ) till it becomes golden brown.
  • now add grated carrots and saute for sometime.
  • add sugar and water and let them cook for sometime.
  • now add cashew, almonds, raisins and elaichi.
  • cook till it becomes semi solid paste.
  • yummy carrot sooji Halwa is ready πŸ™‚