Junnu

 Junnu
Ingredients:

cardamom (elaichi) powder 1/2 tsp
curd (yogurt) 1 cup
milk 1 cup
nutmeg   pinch   
pepper powder pinch
   
sugar 50grams
sweetened condensed milk 1 can

Preparations:

Mix curd and sugar well in a bowl. Also add condensed milk to the curd mixture and mix well.
To this, add warm milk, cardamom powder, nutmeg, pepper powder and mix well.
Place this bowl in the pressure cooker with little water and steam cook on low flame for 30-40 minutes.
Immerse the bowl when it gets cooled.

Jalebi

Jalebi:

Ingredient's:

Maida 1cup.
2 tbsp gram flour.
1/2 tbs baking soda.
yogurt 2tbs.
water.

Preparation :

1.mix all ingredients with small small quantity of water,make a batter,leave it over night.
2.fill batter in zip lock OR squeezed bottle and make jalebi fry in oil.
3.remove from oil and keep it in syrup and take it into plate.

syrup:sugar &water boil along with some elachi.

Godhuma Rawa Salad(Craked Wheat Salad)

 Godhuma Rawa Salad.


Ingredients:
Creaked Wheat 1/2 Cup
Green Chile 1 Small
Cucumber 5 Tbsp  (chopped)
Tomato 4 Tbsp (chopped)
Onion 3 Tbsp (chopped)
Bell Pepper 2 Tbsp (chopped)
Lemon Juice 1 – 2 Tbsp
Cilantro
Salt to taste
Sesame Oil 1 Tbsp

Method of preparation:


1.Remove stem, wash and finely chop the green chili.
2.Wash and finely chop the cilantro leaves.
3.Wash all the vegetables and chop them into small pieces.
4.Bring to boil a cup of water, add creaked wheat, salt and sesame oil,Lower the heat and cook covered for 5 – 10 minutes Or until creaked wheat has absorbed all the water and turns soft.
Remove from heat, cool to room temperature and fluff up the creaked wheat.
5.In a mixing bowl, mix together chopped cucumber, tomato, onion, bell pepper, lemon juice, cilantro and salt.Let it stand for couple of minutes and carefully fold the broken wheat into the above mixture.
6.Garnish with cilantro leaves and serve creaked wheat salad immediately.

Makes: around 2 Servings of Broken Wheat Salad.

Potlakaya Perugu Pacchadi(Snake Gourd)

Potlakaya Perugu Pacchadi

Ingredients:

Snake gourd -1
Yogurt (Curd)2 cups
Green chillies 1
Salt to taste

Talimpu:

Fenugreek seeds 2-3
Mustard seeds 1/2 tsp
Urad Dal 1/2 tsp
Channa Dal 1/2 tsp
Broken red chillies 3
Hing/ Asafoetida a pinch
Curry leaves 4

Method of preparation:

1.Cut snake gourd into thin circles boil 1 cup of water, add snake gourd circles and a tsp of salt.
When snake gourd circles become tender, remove from water and cool them down.
2.Remove stems, wash and mash greenchilli with a pestle.
3.Beat yogurt in deep bowl,squeeze the cooled snake gourd circles a little bit and add to beaten yogurt add crushed green chilli and salt to yogurt and mix well.
4.Heat oil in a pan, add fenugreek seeds, mustard seeds, urad dal and broken red chillies.
When seeds start to splutter add curry leaves and hing add this talimpu to yogurt bowl.

Bagara Tomato(Masala Tomato)

 Bagara Tomato


Ingredients:

Tomatoes 4
Onion 1
Green Chiles 4
Ginger Garlic Paste 1 tsp
Raw Peanuts 1/4 cup
White Sesame Seeds 1 tbsp
Fresh  Coconut 2 tbsps
Red Chilli Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Tamarind lemon size ball
Cloves 2
Cinnamon 1 inch piece
Bay Leaf 1
Fenugreek Seeds 1/4 tbs
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
 Black Onion Seeds 1/2 tsp(optional)
Curry Leaves
Salt to taste
Oil 2 tbsp s

Method of preparation:

1.Thoroughly wash and remove the hard stem part of tomatoes.
2.Make multiple long slits in the tomatoes to let the juices in. But make sure whole tomato is intact.
3.Peel and finely chop onion,Remove stems, wash and slit green chiles,Soak tamarind in a cup of water and extract all the thick juice.
4.Dry roast peanuts and sesame seeds separately until light golden color& roasted ingredients and grind all of them into smooth paste adding enough water.
5.Heat oil in sauce pan, add cloves, cinnamon, bay leaf, fenugreek seeds, mustard seeds, cumin seeds, onion seeds and curry leaves.When mustard seeds start to crackle, add finely chopped onion and green chiles.
6.Once onion turns translucent, add ginger garlic paste and stir then add ground peanut sesame paste, turmeric powder, red chilli powder, salt and a cup of water.
7.Tuck the tomatoes into the gravy and close the lid,Cook on low flame for 10 – 15 minutes.
Uncover, add tamarind extract and turn the tomatoes onto the other side.
8.If the gravy seems to be too thick, add little more water at this point of time cook for another 10 – 15 minutes until oil oozes out and tomatoes become just soft but not mushy.

Serve bhagara tomato hot with biryani, steamed rice or plain chapatis.