7 cups sweet

My mom used to make this sweet at home since our childhood.i love this sweet. it taste good. Here is recepie.

Ingredients:

Basin 1 cup
ghee 1 cup
sugar 3 cups
Grated coconut 1 cup
Milk 1 cup

Preparation:

1. In a nonstick thick bottomed vessel, put all these ingredients together and put it on low flame and let it cook.
2. Keep stirring in between.
3. After 30 to 40 minutes or so it slowly starts thickening.

4. Then stir continuously .
5. It starts to become thick and leave ghee.
6. Then remove it from the stove and pour it on a greased plate.
7. Then cut into pieces.

Gavvalu

Ingredients:

Maida 1/2 Kg
Ghee 4 tbsp
sugar/jaggery as required
Oil for frying

Preparation:

1. Add the ghee to the maida. mix well with warm water to make dough.

2. Now take small pieces of the dough and put spread it on gavvala peeta or a new comb and turn it. Once, they all are done fry them in oil until golden brown.

3. Put the water and jaggery/sugar and make syrup add cardamom powder to it.

4. Let the syrup become thick(boil for 20 minutes),once it is thick add the gavvalu to it , remove from stove and cool.

Paneer and Channa Dal Curry

Ingredients :

Paneer - 150 gms
Bengal Gram / Channa Dal - 50 gms
Onions - 1 medium
Tomatoes - 1 medium
Ginger Garlic paste - 1 tsp
Chili powder 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 1 tsp
Ghee - 1 tsp for frying paneer cubes.
Coriander leaves for garnish
Cloves(Lavangam) - 2
Red Chilli - 1 long

Preparation:

1.Soak Channa dal for 2 hrs in water. Cut Paneer into 2" cubes and fry in Ghee. Once they turn golden, remove and keep aside.Use the same kadai with ghee to make the curry.

2.Chop the onions and tomatoes very finely. Heat the oil in the same kadai. Add the whole spices and fry for a min. Then add the onions and fry till pink. Then add ginger garlic paste. Fry till the aroma comes out.

3.Then add the tomatoes and simmer for 5 mins. Once it becomes mushy, add the chilli powder, turmeric powder and salt.

4.Drain the water from the Bengal gram and add to the Kadai. Fry for 2 mins. Then add 1 cup water or till the grams are well covered. Pressure cook for 2 whistles or till its done.

5.Once the pressure is off, remove lid and bring to boil so that you get thick consistency. Then add the fried paneer. Let it cook for another 2 mins. Finally add coriander leaves.

This goes well with Ghee Rice, Parotta, Naan.

Lemon Rice / Chitrannam

me and my sisters favorite dish.my mahesh don't like this.It is a must in any festive menus. Lemon Rice is a popular dish in Andhra. .

INGREDIENTS

Rice 2 cups
Small Onion 1( Chopped lengthwise)
Green Chillies 5
Cilantro
coconut
Mustard seeds 1/2 tbsp
Cumin seeds 1/2 tbsp
Few Curry leaves
Red Chilli 2
Peanuts 1 tbsp
Cashews 1 tbsp
Chana Dal 1 tbsp
Urad Dal 1 tbsp
Large Lemons 2
Oil 3 tbsp

PREPARATION

1. Cook the Rice. Place it in a wide tray to cool it down.

2. Heat oil, add mustard seeds. When they pops add Cumin seeds, Peanuts, Cashews, Chana dal, Urad dal, Red chilli, Curry leaves. When the nuts are roasted add onions. Cook till the onions are soft.

3. Grind green chillies and coconut with just some salt. Dont make it a paste. Add this mixture to the cooked onions. Simmer it for 5 mins and switchoff the stove.

4.Add the above mixture of nuts and onion to the rice and mix well very gently so that the rice grains does not break.. Add salt and lemon juice as per your taste. Garnish with Cilantro.yummy yummy lemon rice ready to serve.

Chapati

Ingredients:

Wheat Flour 2 cups
Oil 1 tbsp
Salt 1 tsp
Water to knead dough
Preparation:

1.Mix salt, wheat flour and adequate amount of water to knead smooth dough add oil.
2.Leave it for an hour.

3.Make equal sized balls,smear them with dry flour and roll them out on a rolling board.

 

4.Heat a pan. Put the chapati on it.


5.Moderately roast both the sides of chapati.



6.Chapati is ready to serve.

Gobi Manchurian

One of my favourite dishes. Here is the recipe.

INGREDIENTS

Califlower 1( cut into medium sized florets)
Garrlic Cloves 4 (finely Chopped)
Ginger 2 tbsp (finely Chopped)
Green Chillies 4 (Chopped lengthwise)
Onion 1 (Chopped lengthwise)
Soya Suace 4 tbsp
Green Chilli Suace 1 tbsp
Tomato Ketchup 5 tbsp
Oil for deep fry

INGREDIENTS FOR BATTER

Maida 1/2 cup
Corn Flour 1/4 cup
Rice flour 2 tbsp
Ginger garlic paste 1 tbsp
Salt
Red Chilli Powder 1 tbsp
Orange food colour 1 pinch
Water


PREPARATION

1. Mix all the better ingredients together into a thick paste. Heat oil in a pan. Dip califlower florets in the batter and deep fry them. keep them aside.

2. Heat 1 tbsp of oil in an other wide pan, add Ginger and garlic pieces. Then add green chillies, onions and capsicum. When the capsicum is soft add Soya suace, ketchup, chilli suace and Maggi suace. Add 2 tbsp pf water. Then add fried gobi and mix well. Garnish with cilantro. Serve hot.

Semya Payasam (Vermicelli Kheer)

It is the most popular south Indian dessert. I usually prepare this when i have to offer prasadam to god. It is very easy and fast to prepare.

INGREDIENTS

Semya 1/2 cup
Milk 3 cups
Sugar 5 tbsp
Cashews 1 tbsp
Raisins 1 tbsp
Cardomom Powder 1/2 tbsp
Ghee 2 tbsp



PREPARATION

1. Heat ghee in a pan, fry cashews and Raisins till golden brown. Keep them aside.

2. In the same pan fry Semya till they become golden brown. Add milk and bring it to boil. Add sugar and cardomom powder, simmer it for 5 t0 8 mins. Garnish with the roasted nuts and raisins. Serve it hot or cold.

 

Tomato Rasam

Its a must item in our everyday meal. Hubby loves it and cannot finish his meal by rasam annam. Here is the recipe.

INGREDIENTS

Tomatoes 3
Coriander leaves(Kothimeera)
Turmeric 1/4 tbsp
Rasam Powder 3/4 tbsp
Salt

FOR SEASONING

Mustard seeds 1/2 tbsp
Cumin Seeds 1/2 tbsp
Garlic 3pods(chopped)
Curry leaves
Red Chilli 1

PREPARATION

1. Boil tomatoes in water till tomatoes and fully done. When it cools down, mash it.

2. In an other vessel do the seasoning, add garlic. When the garlic turns brown, add that tomato paste, rosam powder and salt. Add water to adjust the sourness. Bring it to boil and add Coriander leaves. Serve with hot rasam.

Semiya Upma (Vermicelli Upma)

INGREDIENTS

Semiya 2 cups

Onion 1( chopped)

Tomato 1( chopped)

Water 2 cups

Green Chillies 4 (lengthwise chopped)

Chana Dal 1 tbsp

Few Cashews(split)

Mustard Seeds 1/2 tbsp

Cumin Seeds 1/2 tbsp

Few Curry leaves

oil 3 tbsp

Salt for taste


PREPARATION

1. Add 1 tbsp of oil in a pan and roast semiya to light golden brown colour. Keep it aside

2. In the same pan, add the remaining oil. Add mustard seeds, cumin seeds, chana dal, cashews. When the mustard pops and cashews are roasted add green chillies and onions. When the onions are soft add tomatoes. Close the lid until tomatoes are done. Add 2 cups of water and salt as required. When the water starts boiling add the roasted semiya. Cover the lid for 5 mins.I enjoy it with sugar.

 

Tomato Pappu

INGREDIENTS

Toor dal(Kandhi pappu) 1 cup
Small Onion 1 (Chopped)
Tomatoes 3 (chopped)
Garlic pods 2
Small Lemon sized Tamarind
Turmeric 1/4 tbsp
Red Chilli Powder 1 tbsp
Green Chillies 2
Water 3 cups

SEASONING INGREDIENTS

Oil 3 tbsp
Mustard Seeds 1/4 tbsp
Cumin Seeds 1/4 tbsp
Garlic Pods 2
Few Curry leaves
Red Chilli 2



PREPARATION

1. Pressure cook dal,onions,tomatos,Turmeric,Green Chillies,red chilli powder together. Add salt and tamarind cook for 5 min. Mash them till they are soft.

2. Heat oil in a pan, add mustard seeds. When they start popping add cumin seeds, crushed garlic, red chilli and curry leaves. When Garlic becomes soft add few chopped onions and fry till they are golden brown. Then add the cooked dal into pan and mix well.

 

Potato Fry (Alugadda Vepudu)

INGREDIENTS

Potatoes 1/2 kg
Oil 2 tbsp
Red Chilli powder 1/2 tbsp
Turmeric 1/4 tbsp
Mustard seeds 1/2 tbsp
Cumin Seeds 1/2 tbsp

PREPARATION

1. Peal and cut raw potatoes into small cubes.Heat oil in a wide pan, do the seasoning. Add Potatos, Turmeric and close the lid for 5 mins.

2. When the potatoes are soft, add salt,red chilli powder and fry for another 5 mins. Serve with hot rice and dal.

Palak Dal ( Palakura Pappu)(Spinach Dal)

Ingredients :

Palak - 1 bunch(pluck the leaves and wash them and cut it )

Toor dal ( kandipappu ) - 1 cup

Onions (small) - 2(chopped)

Green chillies - 10

Turmeric Powder

Oil - 1 tbl spoon

Salt - to taste

Mustard seeds - 1 tbl spoon

Jeera - 1 tbl spoon

Garlic cloves - 2

Red chillies - 1 or 2

Curry leaves

Preparation :

1. Wash and pressure cook dal, palak,chopped onions,green chillies,turmeric together with 3 cups of water till 3 whistles .

2. When the pressure is released,remove the lid add salt and tamarind. Cook in low heat without lid for 5 minutes.

3. Heat oil in a Pan add crushed garlic cloves,mustard seeds,jeera,red chillies,curry leaves and fry them to turn brown .

4. Now add dal to this and
5. Serve hot with rice,ghee and mango pickle.

Egg fry

Ingredients

Onions 2
Eggs 4
Salt for taste
Green chillies 4-5
Red chilly powder
Oil 3-4 tsp
Turmeric powder

Preparation



1. Chop the onions and green chillies into very small pieces . keep them aside.

2. Heat the Pan with 3-4 tsp of oil and then add onions and green chillies.fry till onions turn into pink color.

3. Add salt and turmuric powder and fry for a min then add eggs to the onions and mix well in medium heat. make sure to mix the eggs in onions for every 2 min .otherwise it will not be tasting good.when the egg is fried completely add Red chilli powder and fry for 3-4 min. turn off the heat.

Serve hot with puri's,chapaties or any sambar items or with plain rice.

Carrot Halwa

Carrots 1 kg
Milk 1 litre
Cardamom seeds1 teaspoon
Milk 1 1/2 litre
Ghee 3 tablespoons
Raisins(Yendu dhraksha) 2 tablespoons
Sugar 450 grams
Cashew nuts 250 grams

Preparation :

1. Wash and grate the carrots.
2. Add ghee and grated carrots in a heavy base kadhai and bring it soften
grated carrot. Add milk Cook over medium heat until all the milk gets
dried up. You should stir the mixture occasionally to prevent any sticking.
3. Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for
5-7 minutes.
4. Stir well and fry on low heat until ghee starts separating.
5. Decorate with remaining dry fruits and serve hot.

Dosa

Dosa is a very popular South Indian breakfast. There are many types of dosas. This is a recipe of regular basic dosa. If you want to eat dosa tomorrow, then you have to start the preparation today morning itself. Me and my husbands favourite breakfast. He wants it every day so that he can enjoy it. So Here is the recipe

INGREDIENTS

Whole Urad dal 1 cup
Rice 2 1/2 cup
Methi Seeds(Fenugreek seeds) 1 tbsp
Cooked rice 1/2 cup (OPTIONAL)
Salt as per needed
Cooking soda a pinch

PREPARATION

1. Soak Urad dal, rice and methi seeds together for 6 hrs. You can soak them in the morning and grind in the evening into a paste by adding cooked rice and enough water. Adding cooked rice gives more colour to your dosa. Instead of coooked rice u can use Puffed Rice(borugulu).

2. Take the batter into a big vessel with a lid and let it ferment for over night. The vessel should be big enough because the batter becomes double its quantity after fermentation.

3. In the morning add salt and cooking soda to the batter and mix well. Now the batter is ready to make dosas. Heat the dosa pan. You can use traditional dosa pennam or nonstick pan. Grease some oil to the pan by using the an onion piece. Pour small amount of the batter onto the pan and spread it by making circular motions as shown in the picture.Drizzle some oil onto the edges and surface of the dosa. Let it cook for 2 to 3 minutes. Flip over the dosa to cook on the other side of it. Allow it to cook for 1 more minute. Then the dosa is ready to eat.

4. I like the combination of dosa and red chutney. It gives good taste. But my husband likes dosa with chicken curry.