Rice Coconut ladoo

Ingredients :

1 cup Rice,

1/3 cup coconut milk,

2/3 coconut scraped,

1 drop yellow colour,

1 1/3 cup jaggery grated,

Pinch of salt.

Ghee to fry.

Preparation Method :

1.Take Rice and soak them in water for a few hours.

2.Drain the water.

3.Add scraped coconut and pressed rice and grind it with rice to make a thick paste.

4.To the mixture add coconut milk ,jaggery ,salt ,and yellow colour.

5.Mix them well and leave it for atleast10 hours so thatit is fermented.

6.Take appam gridle on high flame and then lower down the flame.

7.Put a spoonful of ghee and drop batter in each dent.

8.When comes to golden brown remove from the heat and serve.

9.Yummy Rice Coconut Laddoo Ready.

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Boondi laddoo

Ingredients :

Besan flour-2 cups

Sugar-1 cup

Cashew nuts-15

Dry Grapes-15

Cardamom-4

Cloves-3

Milk-2 to 3 cups

Ghee- For deep fry

Preparation Method :

1.Mix Besan flour in 1 or 2 cups Milk without any lumps.The Batter should be little watery and not so thick.

2.Heat 2 spoons of Ghee in a Pan.Add Cashew nuts ,Dry grapes,Caradamom and cloves, fry till cashew nut turns in to light Brown color and kept a side.

3.To prepare Sugar syrup Heat sugar and cup of water in a vessel ,allow to boil till Sugar iscomplely dissolved in water and the syrup sticks in between the fingers.

4.Take another deep bottomed pan and heat Ghee for deep fry in medium flame.Pour the batter in over theperforated ladle with small holes evenly.And drops in to hot Ghee and fry on sym,do not over cook this.

5.Itshould not be crispy.Drain this boondi and put in Sugar Syrup.Repeat the same process for whole batter.

6.Mix well the Sugar Syrup,boondi,finally add Fried dry fruits and then make balls in warm stage,if the batter cools the ladoo will not be sticky so make laddoo’s inhot condition.

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Besan laddoo

Ingredients :

3/4 cup besan flour3/4 cup powdered sugar,

1/3 cup ghee,

2 sp elachi,,

1 sp saffron colour.

Preparation Method :

1.Mix together the sugar and saffron colour and kept a side.

2.Melt the ghee in a kadai and add besan flour and cook slowly and stir well on sym.

3.When it comes to gloden brown colour.

4.Add caradamom powder and mix well.

5.Remove from the fire and take in to a plate.

6.Allow to cool .

7.Add sugar powder to this mixer .

8.Allow to mix well and cut in to equal parts.

9.Garnish with dry fruits.

* Now Yummy Besan Laddoo Is Ready.

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Semiya Laddu (Vermicelli Laddu)

Ingredients :

1 cup fried semya,

1 ½ cup sugar .

2 cups water ,

Pinch of orange color,

Pinch of 1 sp ilachi,

½ cup ghee ,

Preparation Method :

1.Take a pan and add ghee and fry the resins ,cashew nut and kissmis kept a side.

2..Take a pan add water and allow to boil them in to rolling boiled at that time add fried semya and add some oil and cook toughly until the semya was well cooked.

3.After disappearing the water in a them add sugar as your wish of sweetness and stir well with spoon until sugar get syrup.

4.Add ghee in between the cooking and add ilachi and kesari color , dry fruits and when they get thick ,switch off the stove and take in to plate .

5.Serve hot or cool.

6.Alloweto cool for 30 mins or keep in refregerator for 30 mins and make them like laddu and serve as snack.

* Tasty Semya Laddu Ready.

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Beetroot Halwa

Ingredients :

½ CUP – 1 CUP GHEE.

2 cups grinded beetroot paste.

6-8 cardamom (elachi)

2 tbsp almonds,

3 cashew nut,

1 cup low fat milk,

1 ¼ cup sugar as your taste.

Preparation Method :

1.heat ½ cup of ghee in a cooking vessel and add the beet root paste then fry them till the beetroot raw smell disappears.

2..grind elachi, almons cashew nuts in a fine paste and fry some almonds and cashewsin ghee and kept a side.

3 .Boil the milk and sugar and keep stiring itll it blends in to the milk.(milk is optional ,).

4. .Let it simmer until it will become thick paste and garnish with the toasted almonds and cashew nuts.

*.Serve warm or cool ,it Was Very Tasty.

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Potato Gulab jamun

Ingredients :

1 cup –boiled potato mashed ,

3-cups milk powder ,

pinch of cooking soda ,

Salt pinch ,

Sugar for making syrup -2 cups, 1 cup water,

Elachi powder 1 sp.

Preparation Method :

1.Mix the allo paste and milk powder ,pinch of salt, and make a soft dough add a pinch of cooking soda.and kept a side for 15 mints.

2.Heat oil in a pan and add small balls of potatao milkpowder dough and fry them till golden brown colour.

3.Take a another pan add sugar and water and make in to syrup add some elachi powder when it comes as just before teega pakam switch off the stove and add potato gulabjamun in to it .

4.remember that either sugar syrup or potatao jamun one is in hot condition,one is cool condition.

5.Soak them for 20 mins .

6.Serve them with sugar syrup or with out syrup.

* Tasty Potato Jamoon Is Ready.

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Drumstick Egg Tomato Curry (Mulakkada Gudlu Tomato Curry)

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Spicy Chana ( Taalimpu Senagalu)

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