Mango Pudding..

Ingredients:
. Ripe Mango - 2 cups pureed
. Ripe Mango- 1/2 cup chopped finely
. China Grass - 10 gms
. Condensed Milk - 3 tbsp
. Sugar - 5 tbsp or to taste
. Water - 1/2 cup
. Oil for Greasing the Bowl

Method:
1) Take gelatin in a bowl. Add cold water over it and let it soak for 10 mins.
2) Take water in a pan and bring it to boil. Switch off the flame and add in the soaked gelatin and mix well so that it gets dissolved easily.
3) Now add in sugar, condensed milk, mango puree and mango cubes and mix well.
4) Pour this in a greased bowl or ramekins. And put it in the fridge for 2 hours.
5) Run a knife around the sides of the bowl and invert it into a plate.

Tasty tasty Mango Pudding is ready to serve...

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Zebra Cupcake..

Ingredients(for 10 cupcakes):
. All purpose flour(Maida) - 2 cups
. Sugar - 1 cup
. Cocoa Powder - 2tbsp
. Milk - 1/2 cup
. Eggs - 2 No's
. Unsalted Butter at room temperature- 1/2 cup
. Baking powder - 1 tbsp
. Baking soda a pinch
. Lemon juice - 1/2 tbsp
. Vanilla essence - 2 tbsp
. Chopped almonds - 2 tbsp
. Chopped cashew nuts

Method:
1) Mix Sugar and unsalted butter until sugar melts completely.
2) Beat eggs in the above mixture and mix until light and fluffy.
3) Add vanilla essence, milk, baking soda, baking powder and mix well.
4) Now add all purpose flour little by little and mix the batter very well.
5) Add lemon juice to retain the flavor of vanilla essence.( adding too much lemon juice will turn vanilla cup cakes to lemon cupcakes)
6) Take 1/2 of the batter into a separate bowl and add cocoa powder to the batter and mix well (add milk if required).
7) Pour 1 spoon of the plain batter to the center cup cake mould (use 2 separate small spoons).
8) Pour 1 spoon of the batter mixed with cocoa powder exactly on  on the top of the layer plain batter.
9) Repeat steps 7 and 8 till the mould is full. 
10) Pre-heat oven to 180C.
11) Garnish with chopped almonds or chopped cashew nuts . Now bake for about 20 minutes or till done.

Yummy yummy Zebra cupcakes are ready to serve..

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Gunta Ponganalu..

Ingredients:
. 2 cups Left over dosa batter
. 1 chopped onion
. 1 green chilli (chopped)
. 1 tbsp cumin seeds
. 2 fistfuls channa dal/senaga pappu, soaked in water for an hour
. 1 tbsp chopped coriander leaves
. oil for frying
. salt to taste

Method:
1) Add chopped onions, chopped green chilli, soaked channa dal, cumin seeds and coriander leaves to the dosa batter and combine well.
2) Pour few drops of oil into each depression of the ponganalu penam. Place flame on medium high. Pour batter into each depression and allow to cook with lid for 4-5 minutes undisturbed and cook on low to medium flame. It will cook to a golden brown shade. Flip over with help of a spoon or fork and allow to cook for 2-3 mts without lid.
3) Remove and serve hot with chutney of your choice.

Here is the image of the pan:

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Cherry Tamato Masala..

Happy Women's Day to all the Wonderful Women..!!

Ingredients:
. 200gms cherry tomato, cleaned
. 1 medium onion, minced
. 2 tbsp ginger-garlic paste
. 1 big tomato
. Mustered seeds
. Cumin seeds
. 5-6 soaked cashew nuts
. 1 tsp coriander powder
. 1/4 tsp chili powder
. 1/4 tsp turmeric powder
. 1/2 tbsp ground masala

Method:
1) Heat oil and add chopped onions and fry for some time.Add tomatoes which are cut in to small pieces and cook until done.Switch off the stove and cool it for some time.Add soaked cashews and grind it to paste.
2) Now heat oil and add mustered seeds, cumin seeds and ginger garlic paste and fry for few mins.Now add cherry tomatoes and fry for 5 more mins till cooked.
3) Add the paste, coriander powder, chili powder, turmeric powder, ground masala and cook in sim for about 15 more minutes.
4) Garnish with mint leaves, coriander leaves, fresh cream and serve hot.

Yummy and mouth watering cherry tomato masala is ready to serve along with roti or rice.. 

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Appam or Palappam

Ingredients
Raw Rice – 2 cups (Use any short or long grain rice)
Cooked Rice – 3/4 cup approx
Yeast – 1.5 to 2 tsp
Sugar – 1 tbsp 
Salt – to taste
Thick Coconut Milk – 1/2 cup
Water – as needed

Method
1) Soak the rice for atleast 6 hours or leave it overnight.
Wash and drain the rice and keep aside.
2) Dissolve the yeast and 1 tbsp sugar in 1/2 cup of lightly warm water. Keep it aside for ten minutes until it foams.
3) Next,Grind the rice until you get a smooth batter.Add the yeast solution to the batter.
4) Leave the batter in a warm place for 6-8 hours. Ensure that the bowl is large enough to prevent the batter from overflowing after fermentation.
5) The batter would have risen after fermentation and will look foamy. Stir the batter and check the consistency. Add 1/4 – 1/2 cup of coconut milk to make a batter of medium consistency. If the batter appears thin after fermentation, skip the coconut milk.
6) Add sugar as per desired sweetness (3-4 tbsp) and salt to taste. Mix everything together.
5) Heat a Palappam Chatti or nonstick kadai and lightly grease it with oil.
7) Once the kadai is hot, pour a ladle full of batter and swirl the pan in one direction so that the batter spreads to the edges.
8) Keep it covered and allow the Appam to cook for a few minutes.
9) Once cooked the edges of the appam will start separating 
from the pan. Remove the appam carefully with a spatula.

Tasty and smooth appam is ready to serve.You can have this with coconut milk or any egg curry or your fav chutney.

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Oregano Bajji..

Ingredients:

. Oregano leaves 6 no's

. Besan flour 1 cup

. Eating soda a pinch

. Salt to taste

. Oil for deep frying

Method:

1) Wash Oregano leaves,pat dry and keep it aside.

2) Prepare loose batter with besan flour and add eating soda and salt for taste.

3) Dip the leaves in to the batter.

4) Heat oil in a pan and deep fry till they turn golden brown in color.

Yummy Yummy Bajji's are ready to serve..

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Amla Pulihara/Amla Rice

Ingredients:
. 2 cups boiled rice
. 1/2 grated Amla.
. Ground nuts
. Turmeric powder
. Urad dal - 1/2 tbsp
. Channa Dal - 1/2 tbsp
. Salt
. Hing
. Cashew  nuts
. Oil
. Red chilli's 2 no's
. Green Chilli's 2 no's
. Curry leaves

Method:
1) Boil Rice and keep it aside.
2) Heat oil in a pan and add turmeric powder,Channa dal, Urad dal, and Hing fry for some time. 
3) Now add curry leaves, Green chilli's(chopped vertically),Red chilli's, Cashew nuts and fried ground nuts and fry for some time.
4) Now add grated amla to it and fry gor few mins. Add salt and remove from heat..
5) Switch off the stove and add this mixture to rice.

Mouth watering Amla Pulihara is ready...

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Subway Honey Oats Sub..

Happy New Year...!!!!

Ingredients:
. 1 1/2 cups All purpose flour/maida
. Dry active yeast 2 tbsp
. 1/2 cup oats
. 1/4 cup lukewarm water
. 1 cups milk
. 2 tbsp butter(at room temperature)
. 1 tbsp sugar
. 2 tbsp Honey
. 1/2 tbsp salt
. 2 tbsp oil

Method:
1) Warm the milk and add the yeast. Set aside until frothy. Mix sugar and keep it aside.
2) Now add the salt,honey and oats to the flour and add milk+Yeast mixture and knead it.Add oil and kneed smooth for about 5- 8 mins.
3) Place this in bowl and cover it with a kitchen towel.
4) Place it aside in a humid place for about 1 to 2 hrs until doubled.
5) Turn out this dough on a floured surface and roll it out into a rectangle.
6) Place them on a baking sheet. Place them aside for about 1 to 2 hrs again to double.
7) Pre-heat oven to 180C.
8) Now bake for about 20 minutes or till sub turn out golden colour.

Prepare your favorite sub using your choice of vegetables and sauces and have it...

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Corn Peas Salad..

Ingredients:
. Boiled sweet corn - 1 cups
. Boiled peas - 1 cups
. Onions - 1( finely chopped)
. 1 Red chilli
. 2 copped green chilies
. Coriander leaves
. Salt to taste
. Lemon juice - 2 tbsp

Method:
Mix all the above ingredients in a bowl and serve this healthy and delicious corn peas salad in a serving bowl.

I have been to Mysore yesterday with my family. I would like to share some of the photos taken in and around Mysore. .

Brindavan Gardens

Brindavan Gardens

Brindavan Gardens

Brindavan Gardens

Mysore Palace

Temple in front of Mysore Palace

Mysore Palace

Mysore Palace

Mysore Palace

Mahishasurudu near Mahishasura Mardini Temple in Chamundi Hills

Nandi in Chamundi Hills

Srirangapatnam

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Garlic Pull Apart Rolls...

Ingredients:
. 1 1/2 cups all purpose flour
. Dry active yeast 2 tbsp
. 1/4 cup lukewarm water
. 1/2 cups milk
. 2 tbsp butter(at room temperature)
. 1 tbsp sugar
. 1/2 tbsp salt

For Garlic Spread:
Salted butter, at room temperature - 6 tbsp
Minced garlic - 2 tbsp
Chopped coriander leaves - 2 tbsp

Method:
1) Warm the milk and add the yeast. Set aside until frothy. Mix Milk and sugar together.
2) Now add the salt to the flour and add milk+Yeast mixture to the butter and stir well. Slowly add the flour one cup at a time to this mixture and knead it smooth for about 5- 8 mins.
3) Place this in bowl and cover it with a kitchen towel.
4) Place it aside in a humid place for about 1 to 2 hrs until doubled.
5) Meanwhile, make the garlic spread by simply mixing butter,garlic paste and chopped coriander leaves. 
6) Turn out this dough on a floured surface and roll it out to square and apply garlic spread on top of it.
7)  Roll from one end gently and firmly.Cut into half and then each half again into two halves to get 4 equal portions.
Place them side by side on a baking sheet.Place them aside for about 1 to 2 hrs again to double.Sprinkle some sesame seeds/jeera on top of it.
9) Pre-heat oven to 180C.
10) Now bake for about 20 minutes or till rolls turn out golden colour.

Nice aromatic Garlic pull apart rolls are ready to serve..

Recipe Source: Edible Garden

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Chinese Salad..

Ingredients:
. Chopped onion- 1 no
. Chopped cucumber - 1 no
. Chopped tomato - 1 no
. Chopped carrot - 1 no
. Chopped lettuce - 1/2 cup
. Sprouts - 1/2 cup
. Tomato sauce

Method:
Mix all the ingredients and serve in a plate.

Easy, delicious and healthy salad is ready to serve..

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Tapeswaram Kaja/Mini Kaja/Mini Madata Kaja..

This is very famous layered sweet  from coastal Andhra originated from and named after the village Tapeswaram in east godavari district.

Ingredients:
. All purpose flour/Maida – 3 cups 
. oil – 6 tablespoons, to make dough
. Oil – To deep fry

For sugar syrup:
. Sugar – 2 cups
. water- 1 cup


Sugar syrup:
1) To make the hot sugar syrup mix 2 cups of sugar to 1 cup of water.
2) Mix with a spoon and then heat at medium heat for 20-25 minutes until sugar is all dissolved in water. It should be little thicker than gulab jamun consistency.
3) Allow it to cool for 10 Min's.


Method:
1) Add the all purpose flour to a bowl and mix thoroughly with oil. Knead well by adding little bit of water until you get roti/chapati dough consistency. Leave it for 15 minutes.
2) Spread some flour on a flat surface and make the dough to a chapati/roti until its very thin. Rub some oil on it and sprinkle some more flour on top,and roll it over firmly like a tube. Wet the edges of the roll to stick together.
3) Cut the roll horizontally, into 1 inch pieces. Now take each piece, give it a mild press with the your hand one more time. Heat the oil, and deep fry under medium heat for them to cook inside the layers. Dip them instantly in the sugar syrup, soak for about 30 minutes and drain.

Mini kaja's are ready to serve..

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