Happy Ugadi

Happy Ugadi ...........  May this year bring lot of happiness, peace and prosperity to all of us... The name of this year is Nandana.

 The chutney  tastes salt, sweet, sour, bitter and spicy. The significance of this chutney is to accept all the various experiences of our life in the upcoming new year…

As said ... "Life is neither a "tempest" nor a "mid summers night dream" but "full of comedy of errors" that you can name it "As You Like It"

* The colored ones are names of Shakesphere 4 comedies

Ingredients:

Raw mango 1

Bananas 2

Neem flowers 2 to 4 teaspoons
Jaggery  1 cup

Tamarind paste 1 cup

Or Tamarind two lemon sized

Green chillies 3

Sugarcane pieces 1 cup (optional)
Salt 1 teaspoon

 

 

Preparation:

1. Peel the mango and cut into small pieces. Peel the banana and cut into small pieces. Cut green chilli into very small pieces. Grate jagerry , make a paste of tamarind by adding little water.

2. Mix all the ingredients.

Cauliflower Avakaya or Cauliflower Pickle

Ingredients:

Cauliflower florets 1 cup (rice cooker cup)

Red Chilli powder 2 tablespoon 

Mustard powder or Avapodi 2 tablespoon

Salt 2 tablespoon (adjust according to your taste)

Turmeric 2 pinches

Oil 3 tablespoons

Lemon juice 1 big sized

Preparation:

To store this pickle for a longer time wash the cauliflower and dry the florets overnight, so that there is no water in it.

1. Cut the cauliflower into little florets.

2. In a bowl add the chopped cauliflower  pieces, add mustard powder, red chilli powder, turmeric and salt and mix well with a dry spoon or spatula.

3. Heat a pan and put oil and add hing. After the oil is heated switch off the stove. Add this to the pickle bowl.

4. After the pickle is cooled add the lemon juice and mix well.

It can be stored for 3 months and refrigated in a air tight glass bottle and stored for about 6 months. Tasty with rice, dosas and vadas.

Aloo Bonda or Mysore Bajji

Ingredients:

Potatoes 3 big sized 

Coriander leaves handful (optional)

Besan or gram flour 2 cups

Red chilli powder 1 teaspoon

Mustard seeds 1 teaspoon 

Garam masala ¼ teaspoon (optional)

Amchur powder ¼ teaspoon

Coriander powder 1 teaspoon

Tumeric 2 pinches

Salt as needed

Oil for  deep frying

Preparation:

1. Cook potatoes and mash them. Chop coriander very finely. Heat a pan and add 2 teaspoons of oil add mustard seeds when they start to pop add mashed potatoes and mix well. Add turmeric powder and salt and mix well. Add coriander powder and amchur powder. Mix well.

2. Mix besan, red chilli powder, salt and water. Make it into a medium thick consistency batter. Let the curry cool. Make them into lemon sized balls.

3. Heat oil in deep pan or skillet for deep frying. Dip the potato balls in the batter and gently drop them in heated oil.

4. Gently flip them on all sides till they turn golden in color.

5. Serve hot with chutney or ketchup. 

Gutti Vankaya Curry

Andhra special Gutti Vankaya  is  made  for  special occasions , this is  the dry version without gravu.. Brinjal is consider to be the king and tastiest vegetable.  There is song Aaha emi ruchi .. thina ra mimarchi … telling that if you eat daily also you would love it.

Ingredients:

Small Purple Brinjals or Egg Plant (Tender) 20

Urad dal or Menapa pappu1 ½ table spoons or 5 teaspoons

Chana dal or Senaga pappu1 ½ table spoons or 5 teaspoons

Coriander seeds 1 ½ table spoons or 5 teaspoons

Jeera 1 table spoon or 3 teaspoons

Red chillies 10

Tamarind 2 lemon sized

Turmeric powder ¼ teaspoon

Hing or Inguava 2 pinches

Oil 4 table spoons

Salt as needed

Preparation:

1. Heat a pan and add 2 teaspoons oil after oil is heated add chana dal, urad dal, coriander seeds, jeera, red chillies, tamarind and hing. 

When the dals change color and nice aroma comes. Switch of the stove. It takes about 10 minutes in low flame. If you keep in medium flame 

you have to saute them in between mix well continuously.

2. Let them cool and in a mixie or blender, blend it into fine powder.

3. Wash and wipe the brinjals. Slit the brinjals in the base in cross shape with out cutting the green top apart.

4. Heat a pan add oil to it after oil is heated add the brinjals and fry them for 5 minutes on all sides uniformly. This will reduce the cooking time for brinjals.

5. Let the brinjals cool. In the powder mix tumeric powder, salt and little oil/water to make it tight.  I have added water. Make them into 1 ½ cm balls. Stuff the balls in the slit of brinjal and press the brinjal gently. Do this for all brinjals.

6. In the same pan that we fried our brinjals, put the stuffed brinjals and cook in medium low flame.

7. Cover it with lid and cook for 10 to 15 minutes. Saute them gently in between on all sides by gently moving the brinjals with a spatula or hand in between.

8. When the brinjals are tender and cooked add little salt and sprinkle the remaining powder (optional).

9. Serve with hot rice.

                Sending this to Vegan Diet of  Sravani  Only plant based event

Sending this to Kalyani's Sizziling taste buds  Colorful Palate event

Sending this to I'm The Star hosted by Rasi of Vegetarian Food & Me

Besan Ladoo or Besan ladu

Besan ladoo is very yummy and colorful. Besan Ladoo tastes very good. Besan ladoo is very easy and quick to make. This is one of the variety of making besan ladoo. Besan ladoo only takes less than 30 minutes to make. Besan ladoo is very simple to make when compared to Moti choor ladoo.

Ingredients for making besan ladoo or besan ladu:

Ladoo Besan  4 cups

Sugar 3 cups

(adjust accordingly)

Cardamom powder ½ teaspoon

Ghee 1½ cup

Rasins handful

Pistachios 2 teaspoons

Preparations for making the besan ladoo  or besan ladu:

1. Heat a skillet or kadia and turn to medium low flame. Add ghee to it. Use ladoo besan it is slightly coarse besan which is used for making ladoos.

2. After the ghee is melted add ladoo besan powder to it. For about 10 to 15 minutes in medium low flame stir it. Nice smell will come and the color changes slightly .

3. Add pistachios and raisins. Mix well.

4. Add the powdered sugar, cardamom powder and mix well ,switch off the stove. Let is cool for a while.

5. Apply ghee to to hands and make them into ladoos. They are very tasty and can be made quickly. The yummy besan ladoos are ready. The besan ladoos are very tasty.

Explore: Besan ladoo, ladoo besan, ladoo, besan ladu

Print the recipe of besan ladoo or brsan ladu. For more recipes with videos visit my you tube channel "the recipe world".

Sending this besan ladoo to the following events:

Sensible Vegetarian's "Cook Eat Delicious Desserts" event

Surabhi's "Holi Hai" event

Preeti's " Color N Sweet- HOLI FEST" event

Nupur's "For U 'Mom" event

Rasi's "I'm The Star" event

Chandrani's "COLOURFUL HOLI"event

Anjali's "Cakes, Cookies and Desserts"event

Cranberries Chutney

Ingredients:
Cranberries 1 big cup
Chana dal or Senaga papu 2 teaspoons
Urad dal or Menapa papu 2 teaspoons
Mustard seeds 1 teaspoon
Jeera or Cumin ½ teaspoon
Red chilies 5
(Adjust accordingly)
Tumeric powder 1 pinch
Ginger 1 inch piece
Green chili 2 (Adjust accordingly)
Hing 2 pinches
Oil 2 teaspoons
Salt as needed


For Tadka: (optional)
Urad dal 1 teaspoon
Mustard seeds ½ teaspoon
Garlic 3 pods (optional)
Curry leaves 1 bunch
Red chilli 2
Oil 2 teaspoon


Preparation:
1. Wash cranberries, cut green chilies and ginger into pieces.
2. Heat a pan and add 2 teaspoons of oil after is heated add chana dal, urad dal, jeera, mustard seeds,hing and red chillies until the urad and chana dal turn their color and mustard seed splutter.
3. In a mixie or grinder grind the tadka. Add the canberries, green chilies, ginger and salt adding little water.
4. Transfer them into a bowl.

Tadka:
1. Heat a pan and add 2 teaspoons of oil and add mustard seeds, urad dal, garlic pieces, red chillies and curry leaves.
2. Garnish the chutney with the above tadka.

Sending this to Ramya Recipes Fruit fiesta event.

Bread Mixed Vegetable Manchurian

Ingredients:

Bread slices 4

Carrot 2 medium sized

Beans10 to 12

Spring onions 2 medium

Green peas 1 cup

Onions 2 medium sized

Garlic cloves 6

Ginger garlic paste 1½ teaspoon

Red chilli powder 1 teaspoon

Garam masala ½ teaspoon

Potatoes 2 medium sized

Corn flour ½ cup

Curd 2 table spoons

Soya sauce 1 table spoon

Chopped corainder leaves handful

Oil for deep frying

Salt as needed

Preparation:

1. Cut the vegetables into small pieces.

    Cook the potatoes and vegetables.

    Mash the potatoes  and vegetables and mix well. Mash the vegetables. 

    Add bread slices and curd this makes  bread slices soft. Mix well. 

    Add corn flour, red chilli powder, ginger garlic paste, salt and garam masala. 

    Make it into a soft dough.

2. Leave it aside for about a hour it is good if you marinate for 4 to 6 hours. 

    Make them into small balls. Heat a pan add oil for deep frying and gently drop the

    balls when they are cooked on all sides and turn golden brown in color. 
    Keep them aside.

3. Chop onions into small pieces, green chillies length wise, spring onion into 
    circular pieces, garlic into small pieces. 
     Heat a pan and add 2 table spoons of oil after oil is heated add the onions, 
     garlic, spring onions and green chillies. When the onions turn translucent 
     in color. 

     Add soya sauce and mix well. Cook for in low flame for 5 minutes. Add very 
     little salt  and mix well. 

     Add this to the manchurian balls bowl and mix well. 

 4. Garnish with cilantro or chopped coriander leaves.