SAGO KHEER / SAGGU BIYYAM PAYASAM

SAGO KHEER
Sago / saggu biyyam 1 cup
Washed and soaked  in water for 4 hours
Milk 2 cups
Sugar 1 cup

Saffron (kumkuma puvvu)a pinch
Dry nuts 1 tbsp
Raisins 1 tsp
Ghee 1 tbsp
Elaichi powder 1 tsp
Method:
First of all place 1 tsp of ghee in a micro safe bowl and heat it for micro high at 900 degrees watts for 30 seconds.
Remove it outside and stir well.Then add dry nuts and micro high it for 2 minutes and keep it aside..
Boil milk in another micro safe bowl in  micro mode  at 40% heat(medium 360 degrees watts) for 10 min.
By then the  milk starts boiling then add sago and cook for 4 minutes in micro at 60 %(540 degrees watts).
Stir in between for one time.
Then remove outside and stir well and now add the sugar,and   dry nuts which were already fried and mix well.
Again cook  at micro in 540 degrees watts i.e. 60% for another 4 minutes.
Remove outside and now lastly add saffron and elaichi powder ,stir well and again micro it in minimum that is 180 degrees watts for another 2 to 3 minutes.
Remove it outside and let it cool.Serve chilled..

PERUGU VADA / AVADA

PERUGU VADA / AVADA /DAHI VADA

Perugu vada/Avada /Dahi wada is a famous recipe in almost indian homes,it is a very tasty recipe made with fresh curds and urad daal,remains for 2 days when kept in fridge..
Materials:
For vada-
Urad daal 1 cup
(without skin)
Salt

Oil for deep frying

For dahi/ perugu-

Fresh curds 3 cups
Salt
Haldhi 1/2 tsp

For seasoning:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Jeera 1/2 tsp
Red chillies 2 nos.slits
Green chillies 2 nos.slits
Curry leaves
Ginger pieces 1tsp
Cilantro chopped
Method:
Soak urad daal for 6 hours..
Just before doing vadas ,beat the fresh curds with a spoon add salt and keep it aside.Now place a pan on the stove and add oil  2 tbsp for seasoning.After it is heated add mustard seeds and jeera,redchilli slits.And after they stop sizzling add green chilli slits,small ginger slits, and curry leaves and switch off after it is done.Then add the  prepared seasoning along with haldhi and salt to the curds ,mix well and keep it aside covered..
Meanwhile, wash  soaked urad daal well ,drain and grind into a coarse paste using very less water..add salt ,mix well and keep it aside..
Side by side heat oil in a pan for deep frying..now make vadas with a wet hand and fry vadas in the oil,by dropping slowly in to the oil one by one..At a time 3 to 4 vadas can be fried..after they attain gold colour (by medium frying)take them off and place in a bowl of  cold water..after 3 to 4 minutes  remove from water and place them   in the curds.. Likewise repeat the proceedure of dropping vadas in oil,frying, then placing in cold water,and again dropping in curds..Garnish with chopped cilantro if interested..
The recipe is very tasty if the curds are fresh and done in a proper way..

Urad daal with skin was used by our elders,it is a hectic proceedure of washing and removing the skin,but the taste is tremendrous..But now a days due to lack of time we are using daal without skin..
This recipe was done by my sister Padma for her 2 chhota bakhras for Dassehra..

BASUNDHI/FLAVOURED CHILL MILK

BASUNDHI
WISH ALL OF MY FRIENDS A VERY HAPPY DIVALI..
Basundhi ,is a famous chilled flavoured milk recipe liked by most of the people..it requires patience and take more time..But i did it in microwave and it lasted me just less than half an hour..Mothers can make this recipe sweet chilled milk  and let their children have it without making fuss..
Materials:

Milk 500 ml
Sugar 1 cup
Khova 1 tbsp/condensed milk 1 tbsp
Elaichi powder/essence
Saffron a few strands
Dry nuts 1to 2  tbsp
Method:
Place half spoon of ghee in a microsafe bowl and micro high for 30 seconds.Remove it outside and add the dry nuts/fruits as per your choice and micro high for 1 minute.Keep them aside.
Boil milk(micro  in 360 degrees) in a microsafe bowl for 20 minutes,stir for every 3 to 4 minutes..I prefer to boil in low heat, to avoid milk not to spill ..By this time the milk will be boiled and reduced a little .Remove it outside,and add khova/condensed milk,sugar,saffron,and dry nuts and elaichi powder.
Let it boil for another 10 minutes in low heat only.(stir for every 2 minutes)
Thats all,remove from oven and mix well .Let it cool.After it is cool,place the milk in a refrigerator and freeze it for atleast 3 to 4 hours and serve..

A tasty chilled and flavoured milk with light colour of saffron will be ready with dry nuts to drink.Both elders and Children like it a lot..tasty and yummy..

KESAR BHATH

KESAR BHATH
I made this for the first time in micro wave,it was fine and a super fast recipe done with in minutes of time.And the 2 chhota bakhras in my home enjoyed it a lot..
Materials:
Suji ravva 1 cup
Sugar 1cup
Ghee 2 tbsp
Elaichi powder
Dry nuts 1to 2  tbsp

Food colour
Condensed milk 2 tbsp
Water 3 cups
Method:
Place 1/2 tsp of ghee in a microwave safe bowl and micro high  it for 30 sec.
Then after it is heated add dryfruits and again micro high it for 1 min.
Remove the dry fruits and keep aside,retain the left over ghee.
And add suji ravva and micro high it for 2 min,in the mean while after 1 min mix it once..
Remove it into another plate,now add sugar and water in the micro wave bowl
and micro high it for 6 minutes.
After microing it for 3 min  add colour,and condensed milk mix well.
Then again micro it for 3 mins.
Then add the roasted suji ravva and mix it well without forming lumps.
Again micro high it for 2 minutes.Then remove it outside.
Now add ghee and fried dry fruits and micro it in medium 40%(360 degrees)
for 1 to 2 min..
Remove it and serve .

Totally i microwed it for 30 sec+1 min+2 min+6 min+2 min+lastly 2 min in medium..so totally 13 and 1/2 min..

KAJJIKAYALU

KAJJI KAYALU
Kajji kayalu ,is a snack item which children like to eat in the evenings after school time,and more over it is a simple and easy  and safe recipe which can be made in minutes of time..It is a tradtional andhra sweet which consume less oil.
Materials:
Maidha 2 cups
Salt a pinch
Water
Mix maidha,and salt with water(add 1 tbsp milk  also for soft ness) just as we mix for chhappathis..Keep aside.
For stuffing:
Suji ravva 3/4 th cup
Grated coconut -1/2 cup
Sugar 3/4 th cup
Elaichi powder 1 tsp
Oil (for deep frying)
Method:
Roast suji ravva in a pan by adding 1 tsp ghee,till light brown and keep it aside.
Like wise dry roast the dry coconut grate a little,and place in a bowl.
After they are  cool,add suji ravva, grated dry coconut and sugar and elaichi powder ,mix well,store the powder in a container.
Knead  the maidha flour well and make small round  balls marble sized.
Expertisation should be needed in rolling them  in to small puris.
The thickness  should be made evenly ,if it is thin in the middle it will break while deep frying and the stuffing will be leaked out..
After preparing a puri add 1  tbsp of the ravva mixture/powder on one side of the puri.
Apply a little water to the ends with index finger.
And affix the 2 ends firmly to join together,and check that the filling will not come out while deep frying.
Place a pan with oil in it for deep frying.
Fry in medium heat ,by placing 3 to 4 kajjikayalu at a time.
Fry them till light brown and place on a tissue paper.Store them after they are cool.

They remain for more than 10 days.

PALU PAYASAM / MILK KHEER

PALU PAYASAM / MILK KHEER
Palu payasam is a delicious variety of payasam,very tasty especially children love it..
Materials:

Milk - Half litre
3% milk

Rice - 50 gms

Sugar- 125 gms

Elaichi powder- 1/2 tsp
Dry fruits - each 1 tbsp


 (cashew,badam and raisins)

Condensed milk-2 tbsp

Colour

Essence 4 drops

Method:

Wash and soak rice for 20 min.
After 20 min,take off the excess water and grind into a paste
Take a micro safe bowl,add 2 tsp ghee and micro it for 30 seconds.Remove it ouside and add the dry fruits and again micro it for 1 minute,take out and keep aside.
In a big  microsafe bowl,boil milk  at 40 % for 10 min,in between stir it thrice,beware while boiling milk or it may spill out.
Add rice paste and sugar to the boiled milk,and micro it in 60% for 4 min.
Remove it outside and stir it then again micro it in 60% for another 4 min.
Remove it outside,again stir it,now add the  condensed milk ,stir it well,and micro it for another 3 min.
Lastly remove it ,and add essence,colour,elaichi powder,and fried dry fruits and micro it in 40%for 5 minutes.
Mix it twice ,in between,and garnish it with dry fruits.
Pala payasam thickens to semi solid consistancy after it is chilled.But if u need it to be in thin consistancy micro it for only 3 to 4 minutes in 40 %,and lessen the rice quantity a little in the beginning itself..

Serve chilled..

SUJI HALWA-BOBBATTU

SUJI HALWA-BOBBATTU/ SOJIAPPAM SHALLOW FRY
Suji halwa bobbattu tastes yummy,we shallo fried it due to calorie conscious.Previously we used to deep fry it,then it was called as Sojiappam.

Materials:
For Halwa:
Suji 1 cup
Sugar 1 cup
Ghee 3 tbsp
Water 2 cups
Place a heavy bottomed vessel on the stove,add 1 tsp ghee and roast the suji ravva in med temp till light brown .Keep it aside.
Add sugar and water in a seperate bowl and let it boil,after it is boiled add suji ravva slowly and cook in a low temp.
Now add ghee and cook till it turns in to a halwa paste,leaving the sides.
Switch off the stove,cover with a lid and allow to cool.
After it is cool,make small portions into round balls n keep them covered.
For Poli/bobbattu:
Maidha-2 cups
Salt a pinch
Water
Oil 2 to 3 tbsp
Mix maidha  well with water into a smooth  dough  ,like we prepare for puris.
Lastly pour 2 tbsp oil and mix n pat with the hands.It will be smooth .Keep it aside for more than one hour..it should be done before preparing the halwa.
After one hour make small portions into balls n keep them covered.
Method:
Taka a plantain leaf/plastic foil spread a few drops oil with your hand,take a small ball of maidha and spread it with your hands,in to a small puri.
Then take one halwa round ball,and keep it in the puri and cover from 4 sides.
Now again press with your oily  hand and spread it ,and place directly on tawa and shallow fry with oil/ghee as per your choice..
If you are not calorie conscious deep fry in ghee /oil.
A sweet item which we can offer as prasadam,children love them..This recipe is straightly from my sister padmas kitchen..

PESARA PAPPU HALWA-SWEET

PESARA PAPPU/MOONG DAAL SWEET
Pesara pappu sweet,is a sweet with a soft and  delicious taste,healthy and children like it.More over a protein rich  being daal is used ..
Materials:
Moong daal/Chaya pesara pappu 1 cup
Ghee 50 gms
U may use a still more
Sugar 1 cup
Saffron a pinch
Khova 1 cup
Dry fruits:
cashew,and raisins
each 1 tsp
Method:(on stove)
Pesara pappu should be washed well and soaked in water for 8 hours.Again wash it for a few times and boil it..after the daal is boiled/cooked keep it aside.

Then after it turns cool,grind it into a paste.

Now place a heavy bottomed vessel on the stove (keep the flame to low temp)and add 2 spoons of ghee and fry the dry fruits cashew and raisins,and keep aside,retain the leftover ghee in the vessel  only..then in the same vessel place 1 tsp of ghee along with  the pesara pappu paste  in it ,and stir quite often..Then after 3 minutes add sugar  and mix well.After a few minutes,now add the saffron and khova and also 2 tsp ghee,and mix well
Like wise add the whole ghee 50 gms  quite often, and mix well .Swich off after it is cooked ..and garnish with cashew and raisins..

Microwave method:
Microwave the washed n soaked (for 8 hours)1 cup moong daal along with 3 cups of water in micro high for 5 minutes,stirring well for every 2 minutes.
Then take it out and let it cool..then grind it into a paste..

Now in a micro safe bowl place 2 tsp of  ghee along with moong daal paste mix well and microwave for 2 min, then remove out.

Mix well with a spoon and add sugar powder along with khova and saffron,and again microwave for 3 minutes. remove out add the remaining balance of ghee and micro for 2 minutes.
Remove out and mix the fried dry fruits mix well and micro for 1 minute..

Remove outside and serve hot..

INSTANT PULIHORA

INSTANT PULIHORA
Instant pulihora is also called as pachhi pulusu pulihora very often made in temples and gatherings..Here they wont cook/boil the tamarind juice , thats why it wont last after a few hours..we have to eat only when it is fresh..
The remaining proceedure is same to ordinary tamarind pulihora..
Materials:
Seasoning:
Oil 3to 4  tbsp
Mustard seeds 1 tsp
Methi seeds a pinch
Urad daal 2 tsp
Channa daal 2 tsp
Ground nuts 3 tbsp
Haldhi 1/2 tsp
Red chilli slits of 4 nos
Green chilli slits of 6 to 8 nos
Curry leaves a few
For pulihora:
Cooked white rice-3 cups
Cook rice with 1 : 2 water, and spread in a bowl with 2 tbsp of oil ,haldhi and salt,and a few curry leaves ,mix it well. 
Extract thick  tamarind juice from tamarind pulp -3 to 4 tbsp
Take fresh tamarind juice and mix in hot  steamed rice along with salt and seasoning..(need not boil the tamarind pulp)Adjust sourness,spicyness and salt and  transfer into a serving bowl,and serve.

CUSTARD -SEMYA

SEMYA-CUSTARD
Semya custard is a recipe prepared by combining both custard and semya.Freezed it for  1 to 2 hours,and have it,its delicious.Children like this
as there is a variation from general semya payasam.
Materials:
Milk 4 cups
Semya 1 cup
Sugar 2 cups
Custard powder 2 to 3 tsp
Milk 1 cup for custard
Dry fruits 1/2 cup
Include cashew,raisins,badam 3 to 4 nos.
Elaichi powder
Ghee 1 tbsp
Method:
Place a pan on the stove and add 1 tbsp ghee to it.Now add dry fruits cashew ,raisins,and badam and fry it in low flame.After they are fried to brown colour,transfer them in to a plate.Retain the leftover ghee in the same pan.Now
add semya (crushed) and fry it in low flame till it turns a bit brown.Keep it aside.Now place another bowl on the stove and add 4 cups of milk,after it is boiled add shallow fried semya and cook in low flame,now add sugar and cook it for 5 to 10 mins in low flame.Lastly add elaichi powder and shallow fried nuts.
Meanwhile boil  1/2 cup milk seperately,(which was kept for custard) and mix custard powder in another half cup milk and add slowly to the boiling milk,and prepare custard (also add 2 tsp sugar to it)
Now mix both semya payasam and custard together well.Let it cool.Then freeze it for 2 hours.It turns to semi solid consistancy after it is freezed .Serve it cool.Children like the yummy taste ..

We have 2 CHHOTA BAKHRAS in my home,Santosh and Vaishu(my sister Padmas children) ,who love such experiments .So she does many experiments of recipes as such....