Thursday, January 29, 2015

Moong dal Cauliflower Dal / Pesara pappu Cauliflower Pappu

Moong dal / Pesarapappu – 1 ½ cup
Cauliflower florets – 1 cup
(Half cooked)
Green chillies chopped – 3
Tomato pieces – ½ cup
Onion – 1 medium
Water – 3 ½ cups
Red chilli powder -2 tsp
Turmeric powder – 1 tsp
Salt to taste
Oil – 1 tsp

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Mustard seeds – ½ tsp
Red chillies dry – 5
Onion chopped – ¼ cup
Garlic pieces - 3
Curry leaves -10
Hing a pinch
Oil – 2 tsp

  1. Add washed dal, cauliflower, water, green chilli pieces, onion, and turmeric powder to a wide pan.
  2. Keep it on a flame. Cook on medium flame. It may take 20 mins.
  3. When starts boiling, add oil. It will prevent the overflowing and dal cook fast.
  4. Add chopped onion, chilli powder and cook for 5 mins.
  5. Remove from the flame, add salt and mash it.
  6. Heat oil in a pan and temper it.
  7. Add this temper to the dal and mix well.
  8. Serve with rice or roti.

Friday, January 23, 2015

Orange Juice - Shhhhh Cooking Secretly Challenge

This month I was paired with Mayuri Patel . She gave me Orange and ginger. These juice is really tastes good. Thank you so much for giving wonderful ingredients. 

Oranges - 2
Ginger juice - 1 tsp
Honey - 1 tsp

  1. First squeeze the juice from oranges. Take the juice in a glass, add ginger juice and honey.
  2. Mix well. Serve with ice cubes.
Linking to:

Tuesday, January 13, 2015

Sankranthi Shubhakanshalu / Happy Pongal - Festival Specials 

                                                                           Sweet Potato Bobbatlu


                                                                              Sweet Potato Laddu





Monday, January 12, 2015

Sakinalu - Sankranti Special

Sakinalu is a traditional snack in Telangana region. It is prepared during Makar Sankranti, weddings and any other occasion.   

Soaking time – 5 hrs
Preparation time – 2 hour
Make 20 – 25 Sakinalu, depending on sizes.

Raw rice – 2 cups
Sesame seeds / Nuvvulu – ¼ cup
Ajwain / Oma – 2 Tsp
Salt to taste
Oil to fry

  1. Wash the rice and soak it in water for 4 – 5 hrs.
  2. Drain the water. Dry the rice on thin cloth for 25 mins. Grind it as fine powder.
  3. In a large bowl add flour, ajwain, sesame seeds, salt and mix well.
  4. Now add water slowly to get proper consistency.
  5. The dough should not be too watery or to thick.
  6. Take a bowl of water and wet your hands.
  7. Take small quantity of the dough and make round thin circles with fingers on a cloth.  
  8. The cloth will absorb the water in the flour.
  9. Leave it for some time.
  10. Heat oil in a deep pan, deep fry the sakinalu.
If you want spicy sakinalu, just grind red chillies and mix with rice flour.