Creamy Chai

Ingredients :

water-2 cups
individual tea bags-2
cinnamon stick-1
crushed cardamom seeds-6
whole clove-1
ground ginger-1/4 teaspoon
milk-2-1/2 cups
sugar-1/3 cup
Sweetened whipped cream, ground cinnamon and cinnamon sticks, optional


Preparation Method :

1. In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.

2. Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Top with whipped cream and garnish with ground cinnamon or a cinnamon stick if desired.

Serves -4

Happy New Year-2008

Dear friends,

From the bottom of my heart, thank you!
We are pioneering into the New year with your sincere support and well wishes which cherishes forever. I always strive to keep my services as one of the best. My performance is always to produce what you need it.
May this new year all our dreams turn into reality and all our efforts into great achievements.

This note comes especially, dear Friend, to wish you a marvellous start as the year begins.May the new Year brings new hopes, new promises and new reasons to celebrate your presence in your lives.

Have a Joyous New Year.




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Pachhi Pulusu - Raw Rasam

This is a traditional Andhra recipe .The taste of this recipe is the tanginess of the tamarind, the heat of the chillies and the crispiness of the onions bowled me over. It's very simple to prepare, it took me hardly 10 minutes to put it together. It can be had with rice or by itself as a soup or rasam.

Ingredients:

Tamarind - 1 big lemon sized ball
Onion - 1/2 of a big one - Finely Chopped
Green Chillies - 2 Split
Jaggery/ Sugar - A pinch
Dry Red Chillies - 2

Seasoning:

Mustard Seeds - 1 Teaspoon
Curry Leaves - 5 to 6
Jeera - 1 Teaspoon
Oil - 2 Teaspoons


Preparation Method :

Fry dry red chillies in a little bit of oil and grind to a fine powder.

Soak tamarind in 3 cups of water along with salt. Extract the juice and discard the pulp. Add the onions, green chillies and the ground chilli powder to the tamarind juice.

Heat oil and add mustard seeds. After they splutter, add jeera and curry leaves. Pour this seasoning over the tamarind mixture. Add a pinch of jaggery. Let it stand for 30 minutes before serving.

Triple Flour Murukku

You won't get this murukku in any of the sweet and savoury shops. Tastes different and a very good snack for a growling stomach.

Ingredients :

Besan flour-1 cup
Rice flour-1 cup
Maida-1 cup
Sesame seeds-1 tbsp
Asafoetida-1 tbsp
Salt-1 tsp
Hot oil-1tbsp
Water-1 cup

Preparation Method :


Steam cook 3 flours together for 1/2 hr.
Now seive flour with out any lumps.
Now add all the ingredients and knead the dough.


Now take handful of dough in murukku achchu and press it at the back of your widemouthed spatula to make every single murukku.
When the oil is hot enough drop four at a time.The oil would bubble,
now turn them to another side.

It takes approximately 20 sec. to cook each side in high flame.
When they reach room temperature store them in an air tight container.

Notes :

Sunflower oil is best for good taste.
While taking each handful of dough sprinkle it with little water so it does't get dry in the process.
If added too much of oil or water it may disintegrate and absord too much of oil so take care.

How to prepare Ghee(Neyyi)

Description :

Ghee (Clarified Butter) is a semi-liquid form of Butter that has the milk solids and water removed by following a special heating and straining process. Stays fresh up to 6 months and dos not need refrigeration. Takes about an hour (approx) for the entire process.

Ingredients :

Unsalted butter-2 lb



Preparation Method :

Clip 1. Heat 2 pounds of Unsalted butter (2 boxes or 8 sticks) in a sauce pan over medium high heat. When it melts completely, you should see a thick frothy liquid bubbling vigorously. (First 10 minutes)

Clip 2. & Clip 3. Bring the whole thing to a boil and reduce to medium flame and simmer. (Next 15 minutes)

Clip 4. Continue to simmer uncovered and you will see the milk solids slowly separating forming a thin white foam on top. (Next 15 minutes)

Clip 5. Caution at this stage, let it simmer on low flame and gradually the milk solids settle to the bottom and colour changes to golden. Switch off at this stage, do not wait any longer, it will burn the milk solids the spoils the whole thing. (Next 5 minutes)

Clip 6. Leave it undisturbed and remaining milk solids settle to the bottom of the pan, leaving a clear liquid called Ghee (Clarified butter). (Last 5 minutes)

Clip 7. Pour into a heat proof container through a fine mesh strainer. Store it in air-tight bottle and keep it moisture free. At this stage it might look clear , but after sometime it will solidify. (Another 10 minutes)

Moong Dal Punukulu

Punukulu are little crispy fritters from Andhra region, often had as a tea time snack or even as a breakfast item in some parts. These are kind of inbetween bhaji and bonda, as the exterior looks golden and crispy, the inner portion tastes soft and chevy. Would be right to call it Moong Methu Pakora. (Moong Dal Fritters / Pesara Punukulu / Moong Dal Pakodi / Moong Dal Bhaji )

Ingredients :

Green gram (whole or split)-½ cup
Onion (finely chopped)-1 no
Ginger (finely minced)-½ tsp
Green chili (small)-3 nos
Cumin seeds-½ tsp
Baking soda-1 pinch
Idli or dosai batter-2 tsp
Salt (or to taste)-¼ tsp
Coriander leaves-3 stks
Curry leaves-10 nos
Oil (for deep frying)-2 cup


Preparation Method :

Soak split green gram for atleast 3 to 4 hours. Wash, drain and grind green gram with green chilies to a soft consitency. Do not add any water while grinding. Add chopped onions, ginger, coriander, curry leaves, cumin seeds, salt, baking soda and idli dosai batter. Mix to combine everything. Heat oil, sample a small portion to check for salt and consistency, then drop a spoon of batter at a time and deep fry until golden. Drain excess fat, if any and serve hot with chutney or sauce.


Notes :

Best when eaten hot, to enjoy the crispy texture.
Would yield a decent quantity for 2 people.
If using whole Moong, soak for more than 5 hours or overnight preferred.
Using dosai/idli batter is optional, just added to give extra crispy texture to the bhajis.

Tomato soup

Ingredients

Tomatoes, large 4 nos.
Mint leaves Salt & pepper


Preparation Method:

Place tomatoes in a heavy pan. Add water and bring to the boil. Add salt, mint and continue boiling for 10
minutes. When cool, blend the tomatoes in a mixer. Sieve to separate seeds and skin. If mixer is not available use
a soup strainer for 2 minutes. Serve hot, each serving with 1 tbsp cream, 1 tbsp Cheese powder and a few
crunchy croutons.

Croutons
Heat oil in deep pan till smoking. Fry the pieces of bread till golden brown. Drain on paper.