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... KRISHNAM VANDE JAGDGURUM...

SHRIKHAND (Treditional sweet or Nivadyam )

Ingrediants..

cream 250 grams
curd 2 spoons
sugar 4 or 5 spoons
ilachi powder 1 spoon
dry fruits 3 spoons such as ,walnut , pista, cashewkismis )
add few strands of saffron soake in 1 spoon pof milk

Preparation ..

coarsely powder or crush the dry fruits, Add the sour cream and curd in a bowl and beat well for about 10 minutes, to make a smooth paste,and there are no lumps, Stir in the sugar ata time and beat throughly so that the sugar blends evenly, For each spoon stirred for about 5 minutes . when all the sugar is blended in , add the ilachi powder and crushed dry fruits mix well to lend all the flavours again beat 5 minutes, cool in the refrigerator for about 2 hours so the shrikhand settled serve chilled ..garnish crushed dry fruits...

PATOLI (VERY VERY TASTY DISH)

Ingredients:


Chanadal or Moong dal or half , half 1Cup

Chopped Onions 1 cup

Oil 1/2 cup

Urad dal 1tsp

Ginger pieces 1tsp

Green Mirch 3

Garlicflakes 10

Red Mirch 2

Curry leaves

Coriander leaves chopped 1tbsp

Mustard seeds- 1/2tsp

Jeera 1tsp

Salt to taste



Preparation Patoli....


Soak dal in water for one hour Add salt, Green Mirch, Garlic, Ginger, Jeera and Red mirch and grind together with soaked dal Heat 2 tbsp. oil and add onion pieces, Urad dal, Mustard seeds and curry leaves Fry to turn brown and aromatic Then add dal paste and mix thoroughly and cover with a lid and leave on low flame Mix every 3 minutes When dal paste will be cooked and will not come on your finger, remove the lid Add oil and fry until Patoli turns to golden brown and separate like fried curry Garnish with Coriander leaves and off the flame. It's very very tasty...Try it ..
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Ingrediants ..

Rice – full of glass
Sugar or jaggery – 1 glass
Coconut pieces – 1 cup
White gingil – 4 table spoons
Pure ghee – 1/10 glass
Elachi Powder – Tablespoon

Method:

Soak the rice in water for two hours . Drain the water and grind finely. Sieve to get very fine rice flour Fry gingil without ghee until turns to light brown with nice aroma . Fry coconut pieces with a little ghee until they will turn to light brown color . Add a little water to sugar and make very thick syrup Test for syrup: Take a little syrup with spoon and drop in water. If you can make ball out of that from water, that is called thick syrup (Mudarapakam) Off the stow and add the wet rice flour little by little while mixing thoroughly to avoid lumps Then add the remained ghee, coconut pieces, fried gingil and Elachi powder. . Mix thoroughly and cover with lid. . When it will be cool down, make balls Store in a dry container for one month also

DONDAKAYA FRY

Ingredients:

dondakayalu: 1/2 kg
salt: 1 tsp
turmaric powder: 1/4 tsp
grated coconut 1 cup

for popu:
oil: 2 tbsp
mustard seeds: 1/4 tsp
cumin seeds 1/4 tsp
urud dal: 1/2tsp
chana dal: 1/2 tsp
red chillies: 1
crushed garlic flakes: 5
curry leaves for taste: few

Method..

Heat oil in a thick bottom pan. Add mustard seeds, chana dal, urud dal, cumin seeds, red chillies, crushed garlic flakes and few curry leaves.and add chopped dondakay pieces , mix well , add turmaric sprinkle little amount water ,cover the lid, fry for 30 mts with low flame and stir ocassionally.check for softening. Add salt and add grated coconut , stir well , remove from flame . tasty dondakaya fry serve with rice .

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