Gargi or Sajjappa

Gargi

Ingredients

Rava or sooji-2 cups

Jaggery-3 cups

Cardamom powder-1 tsp

Oil for frying

Water-3 cups

Directions

Dry roast your sooji and keep it aside.

In a vessel add your jaggery and quarter cup of water and dissolve that on a medium heat.

When jaggery is dissolved, filter that with a strainer into another vessel.This will help you get rid of small stones and dirt which is present in Jaggery.

Now add 3 cups of water and let it come to boil.

Now add your sooji to boiling water and stir continuously, add cardamom powder and close the lid.Switch off the heat and let it rest for 5-10 mins.

In a big plate, take little amount of your cooked stuff and knead for 5-10 mins so that you should be able to make like a ball.

Divide your dough into small small balls and press them slightly on your palm and place them on your plate.

Heat your oil, when oil Is hot, fry them until they are golden brown.

Don't fry them on low flame, it leads to breaking in the oil.

Valentine's room decor

Valentine's Room Decor Ideas

This room decor idea is inexpencive and easy to make.

1. Hearts

Take red tissues and cut your hearts of your desired sizes and attach them on wall randomly by using double sided tape.

2. Heart tree

Get some dried sticks or branches, take off leaves if you have any, then cut your hearts from your red paper and attach them on branches using hot glue gun or double sided tape.

3. Heart pillow

I already had my brown pillow and I had a heart, that was a gift from my friend so I thought of attaching them and it looked super cute. I attached using hot glue gun and thats it.

If you wish you can light up the candles and that gives a final touch up to your special day for special ones.

Mixed vegetable kurma

Mixed vegetable kurma

Ingredients

Cauliflower-1cup

Carrot-1Cup

Green beans-1/2 cup

Potato-1 cup

Green peas-quater cup

Paneer-1 cup chopped In cubes

Cashews-1/2 cup

Oil -3 tbs

Cumin seeds-1 tsp

Green chillie-3 

Red chillie-1 tsp

Coriander powder-1 tsp

Turmeic powder-1 tsp

Ginger paste-1 tsp

Bay leaves-2

Green cardamom-2

Hing-a pinch

Garam masala-2 tsp

Salt- acc to taste

Milk-1/2 cup

Heavy whip cream- 1/2 cup

Corn starch-2 tsp

Directions

In a kadai, start with tempering.

Add oil, to that, add your cumin seeds, hing, chopped green chillies, ginger paste, red chillie powder, turmeric powder, dania powder or coriander powder and fry for 5-10 secs.

Now add cauliflower, carrot, beans, peas and potatoes.Give it a good stir and let them cook for 10- 15 mins.Keep checking inbetween, if you feel very dry add couple tbs of water and let them cook Completely.

Now add salt and 1 tsp of garam masala and mix it.

Now add 1/2 cup of milk and let It cook for 5 mins.

Now mix your corn starch in your remaining milk and add it to your curry and again add 1 tsp of garam masala and let it cook for 5-10 mins.

Check for salt, adjust according to your taste.

Now add fried paneer and cashews to your curry and mix well and serve with coriander leaves.

If you dont get heavy whip cream you can add normal milk.

Tasty kurma is ready to serve with roti or chapati.

Padaulkayi bonds (snake guard fries)

Padaulkayi bonda

Ingredients

Snake Gaurd-half of a snake guard Sliced in a round shape.

Gram flour-1/2 cup

Rice flour- 2 tbs

Carom seeda-1/2 tsp

Jeera-1 tsp

Salt-according to taste

Baking soda-a pinch

Oil for frying

Directions

Slice your snake guard and keep them aside.

In a bowl, mix all your ingredients with quarter cup of water, i cant say exactly hou much, dont add full water directly, try to add little amount of water to get that consistency.

Now dip your slices one by one and fry them in oil on a medium heat until they are golden brown.

Take them off from oil and they are ready to serve.

Rava Idly

RAVA IDLY

Ingredients

Bombay rava or small suji-2 cups

Curd-1 cup

Ginger paste-2 tsp

salt-3 tsp

Eno fruit salt-1 tsp

Coriander leaves- few leaves

For tempering

Oil-2 tbs

Mustard seeds-1 tsp

Jeera-1 tsp

Hing-a pinch

Curry leaves-4-5
Cashews-20 to 25

This recipe makes 16 idlies

Directions

In a bowl, take your rava, to that add your curd-ginger paste-chopped coriander leaves and salt and mix it nicely.

Now add two cups of water and mix well and let it sit for 15 mins.
Now make an oil seasoning, in that only fry your cashews and add your seasoning to your batter.

After 15 mins.Arrange your idli plates, grease those plates with oil.

Now add a tsp of eno to your idly batter, mix well, if required add quarter cup of water.

Fill your idli plates with your batter and cook in cooker for 5 mins or until the steam comes out of your cooker.

Don't forget add to add 1/2 cup of water at the bottom of the cooker.Keep checking every time.

When your idlies are done take off from the plates and serve with chutney and Samber. 

Always add eno powder at the last stage when you are about to plate your batter then you get very soft idlies. 

Honey Cake

Honey Cake

 Ingredients

All purpose flour-1 1/2 cup

Sugar-1 1/2 cup

Butter-1 cup

Vanialla extract- 1 tsp

Orange food color-1 tsp

Honey- 1/2 cup

Fruit Jam-5 tbs

Milk-1/2 cup

Sugar syrup

 Directions

1.In a bowl, take your all purpose flour, sugar, butter, vanilla extract, food color and milk.Mix all together.

2.Place them in a cake container.Bake them for 350 deg for 30 mins.

3.Make a sugar syrup.In a sauce pan,on a medium heat,take 2 cup of water, add 5 tbs sugar and 1/2 cup honey, stir until sugar and honey is dissolved.Pour that on cake.

4.In a sauce pan, take your jam and melt it on a medium heat,then spread it on cake and sprinkle with coconut flakes.

Yummy yummy honey cake is ready.

Palak Paratha

Palak Paratha

 

Ingredients

Palak or Spinach leaves-a handfull

Green chillie-3 to 4

Ginger-1 inch

Wheat flour-2 cups

Salt-1 1/2 tsp

Oil-3 tsp

Directions

1.In a mixer grinder, grind washed palak leaves-green chilles-ginger with adding little water.

2.In a bowl, take wheat flour, to that, add your grinded palak puree, salt and oil and then make it your chapati dough consistency by adding water.Let it sit for 15 mins.

3.Now make into small balls and roll them like chapati.

 If you have a time you can make laccha paratha also...

Alu Methi curry

Alu Methi Curry

 

 

 

 

 

 

Ingredients

Potatoes-2

Fenugreek leaves-1 cup

Onion-1

Tomato-1

Garlic-2 cloves

Green chillies-4 to 5

Jeera-1 tsp

Curry leaves-3 to 4

Jeera powder-1 tsp

Coriander powder-1 tsp

Garam masala-1 tsp

Turmeric powder-1 tsp

Salt

Directions

1.Cut your potatoes into cubes and boil them however your like.

2.In a kadai, add oil, to that add jeera, chopped garlic and curry leaves.

3.Add  chopped onions, fry them until they are translucent then add chopped tomato and let them cook then add chopped fenugreek leaves and let them cook.

4.Now add boiled potatoes, to that add turmeric powder, jeera powder, coriander powder, garam masala and salt.If required add a 1/2 cup water.let them cook for 15 mins.

Now its ready to serve.

 

heavenly pallya

Hesarkalu pallya

Ingredients

Hesarkalu-1cup

Onion-1chopped

Garlic-10-22 cloves

Green chillie-3-4

Turmeric powder-1 tsp

Dill leaves or sabasige soppu- 1 cup

salt

oil, mustard seeds, jeera, hing, curry leaves for tempering.

Directions

In a cooker, boil your hesarkalu by adding enough water.you can just cook along with your rice, no need to cook separately.

when they are done.

In a kadai, start with tempering.

Next add chopped green chillies n garlic cloves, fry them until they are golden brown.

Next add chopped onions and fry them, then add your chopped dill leaves.

Let them cook.

Now add turmeric powder and salt.

Now add boiled hesarkalu and mix it properly and let it cook for 5-10 mins.

You can serve this with jawar rotti or chapati.