How To Prepare Cashewnut Pakoda

Ingredients:



1.Cashewnuts
2.Coriander seeds
3.Fennel seeds
4.Ajwain (Carom seeds)
5.Turmeric powder
6.Red chilli powder
7.Cooking soda
8.Besan flour
9.Urad dal flour
10.Rice flour
11.Salt
12.Coriander
13.Mint leaves
14.Curry leaves
15.Oil
16.Ginger garlic paste



Preparation:



Crush coriander,fennel,carom in mortar and pestle.
Mix well all the above ingredients in a deep bowl and mix well evenly by adding little water,do not add more water.
Heat sufficient oil in a pan,add in cashewnut pakoda mixture in small amount like pakoda and deep fry till nice golden colour.




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Top Ten Telugu Cooking Tips and Techniques

Top Ten Telugu Cooking Tips and Techniques

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How To Prepare Dark Chocolate Kulfi Recipe

Ingredients for Dark Chocolate Kulfi Recipe



Dark chocolate shredded 1/2 cup

Milk 1 litre

Chocolate chips 1/4 cup

Cornflour/ corn starch 1 tablespoon

Khoya/mawa 1/2 cup

Sugar Free Natura 5 tablespoons

Preparation Method :

Boil milk in a deep non stick pan and simmer till it is reduced to half its volume.

Mix cornstarch in ¼ cup water. Add dark chocolate to the milk and mix. Add cornstarch mixture and continue to cook, stirring continuously.

Add grated khoya and sugar free natural diet sugar and mix well.

Set aside to cool down to room temperature.

Put some chocolate chips in each kulfimould and fill them up with chocolate milk.

Screw the lids on the moulds and keep them in a freezer to set.

When completely set, take them out, demould them and serve immediately.



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How To Prepare Chilled Coconuts and Pumpkin Seeds Laddu

Ingredients:


1 and 1/2 cups Chickpea flour


7 tablespoons Ghee (melted), divided


1/2 cups Granulated Sugar


1/8 teaspoon Salt


1/4 cup Pumpkin seeds, roasted


1/2 cup Unsweetened coconut flakes, lightly roasted




Method :
Line bottom and sides of a 9-by-5-by-3-inch loaf pan with parchment paper with extra hanging over the edges.
In a non-stick skillet (11-12-inch), put 6 tablespoons of melted ghee and chickpea flour. Stir to combine. Turn on the heat to medium and cook stirring constantly until golden browned and savory flavor brings out (5-6 minutes). Turn off the heat, remove the skillet from the heat and let cool to room temperature.
Add granulated sugar, salt and pumpkin seeds to the skillet. Mix to combine. Put the mixture into the prepared loaf pan. Press the top very hard with your hands.
Spread 1 tablespoon of melted ghee over the top and sprinkle with coconut flakes evenly. Cover the top of the pan with plastic wrap and refrigerate until chilled and firm (at least 1 hour).
When the laddu has set, take the pan out of the refrigerator. Remove the laddu from the pan lifting the overhanging parchment paper and cut the laddu into 10 equal pieces or your desired size.




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How To Prepare Bellam Garelu | Indian Receipes

Ingredients:

1 cup whole urad dal (black gram dal, minappappu)

salt to taste

oil for deep frying

1 cup grated jaggery, add water, cook to prepare a syrup that is sticky on touch

1 1/2 cups water



Soak whole black gram dal in water for 2 hours.
Strain the water, and grind the dal to a paste sprinkling little water and salt. Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Beat till fluffy.
Heat water, add the jaggery and let it melt and form a syrup which is sticky to touch. While the jaggery is forming a syrup, deep fry the vadas.
Take a deep frying vessel, add enough oil and heat till piping hot.
Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over.
Slowly drop the vada into the hot oil carefully and fry it on both sides on medium heat to a golden brown color. Deep fry 4-5 vadas per batch depending on the size of the vessel.
Immediately dip these fried vadas into the jaggery syrup. Let them sit in this syrup till the next batch of vadas are deep-fried. Remove them onto a serving plate and drop the next batch of vadas into the syrup.
Drizzle some left over syrup over vadas before serving and serve hot while the crust is still crisp.




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How To Prepare Badam Halwa | Indian Sweets

Recipe for Badam Halwa

Ingredients
Almonds - 1 cup (around 80 almonds)
Milk - 3-4 tbsp
Water - 1/4 cup
Ghee - 3 tbsp
Sugar - 1 cup (or as needed)
Saffron - a pinch
Kesari Powder/ Yellow food colour - a pinch

Method
Soak the almonds in hot water for 2 hours and peel the skin off the almonds. To make it faster, boil the almonds with the water for 15-20 minutes and peel them or use store bought peeled almonds.
Grind the almonds in a blender or mixie along with the milk to make a paste. Add very little milk just to help the mixie moving.
Heat the sugar with 1/4 cup of water in a heavy bottomed pan. Bring it to boil to make a simple syrup. (Note :- It is best to use a non stick pan to prevent sticking at the bottom.)
Add the milk-almond paste and keep stirring constantly to prevent it from getting burnt at the bottom. It will thicken very quickly.
Add saffron strands and food colour while mixing it. When the mixture cooks, there can be lot of hot splattering, so keep a lid handy.
Once it thickens, keep adding ghee little by little (1 tsp at a time) and keep stirring continuously. When the splattering reduces, it is an indication that the mixture is almost cooked.
Continue mixing until the halwa no longer sticks to the pan and forms a single mass. It starts shining with the ghee separating out as tiny droplets. (The perfect Halwa consistency!!!)
Garnish with fresh nuts.Almond halwa is ready to be served.

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How To Prepare Motichoor Ladoo

Motichoor ladoo tops every Indian's preferred list of sweets. The taste of these succulent sinful tiny pearls is heavenly. The trick to making perfect motichoor ladu pearls is using motichoor ladoo jhara, you can get it in any store that sells utensils in India. This is basically a round flat spoon with many tiny holes which allows the batter to seep through and form tiny pearls. So let's get started!










Ingredients:




Coarse Besan : 3 cups


Water for batter: 1 &1/2 cup or as needed


Saffron strands: 4


Sugar: 2 Cups


Water for syrup: 1/4 cup or just enough to wet sugar


Ghee (clarified butter): 1 litre (for deep frying)


Orange colour (Optional): 2 drops


Melon Seeds: 2 tbsp












Directions:


Mix water and coarse besan keep mixing till no lumps remain. (You may add one or two drops of orange colour if needed)


The consistency should be a little more watery than the pancake batter or pakoda batter


If the batter is too watery it won't form pearls. To check the batter, dip a spoon in the batter and when lifted the batter should fall smoothly but very slowly and not rapidly


Keep batter aside. Heat ghee for deep frying


On the side heat sugar and water in a deep bowl add the saffron strands. Let it boil. The sugar syrup should be of one string consistency


When the ghee is hot, check by dropping a drop of batter in ghee, if the batter floats up immediately, the ghee is ready for frying


Hold the motichoor jhara on top of the ghee pan with one hand and pour a ladle of batter on the jhara with the other hand


You may ask someone to help you with the pouring if you find the jhara heavy


When the batter is poured on the jhara, spread it with the back of the spoon and start moving the jhara up and down very swiftly to make the batter seep through the holes one by one


You may also rapidly tap your wrist in which you are holding the jhara to create that friction which will help batter fall slowly into the ghee


When the pearls falls though completely, stir the boondis in ghee once and remove them on absorbent paper ( to get rid of excess ghee place the absorbent paper in a strainer)


While the boondis are warm pour sugar syrup one ladle at a time and add the melon seeds


Pour syrup only as much required to bind the boondi. If you pour more syrup the ladoos will not hold shape


Grease your palms with oil and make small round balls of the boondi mixture


Place the boondis in a flat dish and refrigerate them for 15 mins to hold shape












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How To Prepare Kalakand Sweet

How To Prepare Kalakand Sweet

Ingredients: 

Khoya/ Mawa (Milk solids) 200 gms

Paneer 200 gms

Sugar 100-150gms

Full Fat milk 2Tbsp

Clarified butter (Ghee) 2 Tbsp

Directions: 

To make 200gms of khoya/mawa/milk solids. Boil 1 liter of milk till it reduces to less than half and starts becoming thick. When its thick and you can see it starts forming solids. Keep stirring continuously till the milk thickens and starts coming together. (You need to stir continuously) This process may take at least an hour. Once done keep the khoya aside

In a non stick pan or kadhai take milk, khoya and paneer.. Keep stirring them on medium heat till the khoya starts to melt.

As it melts add sugar. Keep stirring continuously. Stir for 5 mins and add ghee.

Continue stirring and cooking till the mixture starts to thicken again (Might take easily 30 mins of stirring and cooking on low-med heat).

When the mixture is thick (Thicker than a cake batter) turn off the heat.

Take a narrow but deep steel utensil and transfer the mixture in it. dont take a cake pan as cake pans are flat and broad and not deep. You need a vessel which is deep.

Once transferred place the mixture in one corner for at least 2 hrs to completely cool down.

What happens is, the top and bottom start cooling faster where as the center portion takes time to cool and continues to brown. This is why you get white and brown shades in a milk cake.

Once it is coold and hard. Place the milk cake in fridge for 15 mins and then slice into cubes to get perfect cuts.

Your milk cake is ready to be served.

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Italian Cream Cake

Italian Cream Cake

Author: Claire from Simply Sweet Justice
Recipe type: Dessert
Cuisine: Italian

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins

Serves: 12
If you like a very sweet dessert, this is it!
Ingredients
Cake
½ cup butter, salted
½ cup shortening
2 cups granulated sugar
5 eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
3½ ounces coconut flakes
1 cup finely chopped walnuts or pecans
Frosting
8 ounce cream cheese
1 lb powdered sugar
¼ cup butter, softened
1 teaspoon vanilla
Milk to thin frosting to desired consistency

Instructions

Cake:
Preheat oven to 350 degrees. Grease and flour 3 8-inch or 9-inch cake pans and set aside. Combine the flour and baking soda, and sift.
Cream the butter, shortening and granulated sugar until light and fluffy. Add egg yolks and mix well. Add the buttermilk and flour mixture to the creamed mixture, alternating between the buttermilk and flour mixture. Add vanilla, coconut and nuts. Mix to combine.
Stiffly beat the egg whites to form soft peaks and fold into the batter.
Pour batter into the prepared pans and bake for 30 minutes (until the cake is golden and toothpick comes out clean). Allow to cool on racks. Remove from pans and allow to cool before frosting.
Frosting:
Mix the cream cheese, butter, vanilla, and powdered sugar. Add milk to thin frosting to desired consistency.
Nutrition Information
Serving size: 129g Calories: 475 Fat: 27.7g Saturated fat: 11.2g Carbohydrates: 52.9g Sugar: 35.4g Sodium: 208mg Fiber: 2.2g Protein: 6.3g Cholesterol: 89mg


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How To Make Bobbatlu Recipe

Ingredients:

For Covering:

• Maida – 100gms (3/4Cup)
• Semolina – 5gms (1tsp)
• Salt – A Pinch
• Ghee – 1/2tsp
• Oil – 1/2Tbsp
• Water – 75ml Or 75gms

For Filling:

• Bengal Gram – 100gms (1/2Cup)
• Grated Jaggery – 115gms (1/2Cup)
• Grated Coconut – 35gms (1/4Cup)
• Cardamoms – 4
• Sugar – 1tsp
• Water – 1Cup (200gms) Divided {100gms (1/2cup) + 100gms (1/2cup)}

Preparations:

Into a mixing bowl take maida, semolina, salt and ghee and mix well till mixture is crumbly. Add water (75ml) slowly and make sticky dough. Add oil and smoothen the dough and cover the bowl and rest dough for one hour.

Add bengal gram into a bowl and wash well. Add water (100gms-1/2cup) to the bengal gram and place the bowl in pressure cooker and cook on high flame. After first whistle, cook the bengal gram on low flame for 10 minutes. Allow the pressure cooker to cool completely and then remove the cooked dal bowl from it. Place a strainer in a bowl and add the cooked dal into the strainer and allow it to cool. Observe that the bengal gram appears to be JUST cooked—press a cooked dal grain between fingers and observe that it is soft but not mushy. Once cool, grind the cooked bengal gram to a powder in a mixer grinder.

Using a mortar and pestle or a spice grinder, make powder of cardamom seeds and 1tsp sugar and cover the powder till used to retain the fragrance.

Take a bowl and add grated jaggery and water (100gms-1/2cup) and heat it. Stir the jaggery mixture till it dissolves completely in the water. Strain the jaggery mixture through a fine mesh to remove any impurities. Heat the jaggery mixture on high flame stirring occasionally till the mixture is thick and foamy. Reduce flame to medium and cook stirring till syrup reaches 122oC on candy thermometer (that is between hard ball stage and soft ball stage). Check the consistency of the syrup by dropping a portion in water and observe—the syrup should form a ball and if the ball is thrown from a distance into a plate it should make sound indicating that it is slightly hard. Switch off the flame and add the cardamom powder and mix. Then add the grated coconut and cooked dal powder and mix well to form soft dough. Spread the dal mixture into a plate and cool.

Method:

Make balls of the filling dough and make equal number of balls with the covering dough. Covering ball size should be half of the filling ball size.

Heat an iron griddle on low flame.

Take a parchment paper and smear it with oil. Place a covering ball and press to flatten and form a small flat disc. Place a filling ball in the centre of the covering flattened disc and bring edges together to form a dumpling. Place the ball with seam side down on the parchment paper and start to flatten it with oiled fingers—apply oil in between for easy flattening. See that the disc is flattened in even thickness. Flatten the disc as thinly as possible as maida shrinks and bobbattu appears thick once placed on hot griddle. Now hold the parchment paper on which the disc is flattened and invert it on the hot griddle and wait for few seconds. Lightly pressing on the parchment paper, slowly lift the paper leaving the disc on the griddle. Roast the bobbattu on low flame only. After few seconds, flip the bobbattu using a flat ladle. Fry the bobbattu on both sides till light brown spots appear on it and it is fully roasted without any rawness in it. Once done, take the bobbattu on to a serving plate and spread some ghee on both sides and serve hot. Similarly make the remaining bobbatlu and serve hot with ghee.

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