Friday, October 24, 2014

Pesara boorelu( Kudumu boorelu)

kudumu Boorelu or pesara boorelu is a traditional sweet prepared commonly during festival seasons in south India.Moondg dal and grated coconut stuffing gives very good taste to Boorelu.This recipe is my favorite one.During my childhood days Amma used to cook on festivals and our family's most liked traditional sweet recipe.

  • Rice 1 cup
  • Urad dal 1/2 cup
  • Moong dal 1 cup
  • sugar 1 cup
  • Elachi or cardamom powder 1 tspn
  • Fresh or frozen grated coconut 1 cup
  • Cashews chopped ( small pieces)1/4 cup
  • Salt a pinch
  • oil for deep fry.


  • Soak rice and urad dal in water over night and drain the water from urad dal and rice and grind into smooth paste with very little water.It should be like thick paste,add salt and keep aside
  • Soak moong dal in water atleast 2 hrs.After drain the water and grind into coarse  paste by adding little water.( don't blend too soft)
  • Now pour 1or 2 tbspn of  moong dal batter in idli moulds and steam cook around 10 to 15 mins.Then allow it to cool.Then chop it and put it in a blender  blend it coarsely.
  • In another pan fry grated coconut with just 1 tspn of ghee,fry well until it releases nice aroma.(around  5 to 10 mins)Keep aside.In the same pan fry chopped cashews well.
  • Take moong dal mixture in a bowel add sugar,cardamom powder,roasted cashews,roasted grated coconut.Take a lemon size ball in your palm and make into round balls.
  • Now dip each moong dal ball in the urad dal batter  and coat it evenly,drop them slowely in oil.Deep fry until golden brown(medium heat.

Note: For  best results of outer layer( more crispy and tasty) ferment the batter over night or keep the batter aside for 6 to 7 hrs before coating.

Thursday, October 23, 2014

Cashew pista rolls

Kaju pista roll is a traditional Indian sweet made with cashew,pistachios,condensed milk,milkpowder.It is very easy to prepare when you have all ingredients.I prepare this recipe on occasion of Diwali.Here goes yummy recipe.


  •  2 cups of cashew nuts unsalted
  • 1 tin condensed milk( appromimately 1 cup ).
  • 2 teaspoons of ghee
  • 1 teaspoons of rose water
  • 2 cups of pistachio unsalted
  •  Green food coloring a pinch(optional)
  • 1 tspn of grounded cardamom
  • 4 tbspn of milk powder.


  • Blend cashews and pistachios to fine powder and keep aside.
  • Take a deep non stick pan add grounded cashews,  half of condensed milk,1 spn ghee and mix well in a medium to low flame  around 10 mins or until it is combined well.
  • In another pan take grounded pistachio add 1 tspn ghee, remaining condensed milk, cardamom powder,green color mix well around 10 mins or until it is well combined.
  • Now stir 2 to 3 tbspn off milk powder in each pan until firm dough is formed.
  • Remove from the pan and allow them cool separately.
  • Now roll cashew mixture on a zip-lock to form a small rectangle,nearly our palm size.
  • Take pistachio mixture and form into a small log less than cashew sheet size.
  • Tightly roll cashew around pistachio log and allow it cool in a refrigerator.

Note: I haven't use any sugar as i used sweetened condensed milk.
         Add extra milk powder if you want the pista more firm.

Sunday, October 12, 2014

Carrot cake

Carrot cake closely resembles a quick bread in method of preparation (all the wet ingredients, such as the eggs and sugar, are mixed, all the dry ingredients are mixed, and the wet are then added to the dry) and final consistency (which is usually denser than a traditional cake and has a coarser crumbsMany carrot cake recipes include optional ingredients, such as nuts or raisins.The mere fact that the carrot is the main ingredient in this dessert makes the carrot cake one of the healthiest dessert options available.  Carrots are rich in vitamin A, which is reportedly an excellent way to improve night vision. The carrot has also been credited improving the appearance of the skin, hair and nails and lowering cholesterol and blood pressure. Iam posting this recipe in BM#45 UNDER THE THEME "CAKE AND MUFFINS " WITH FRUITS AND VEGETABLES.


  • 1cup of all purpose flour
  • 3/4 cup of sugar( I added only1/2 cup of sugar)
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of baking powder
  • 1teaspoon of cinnamon powder
  • Pinch of salt
  • 2 eggs
  • 3/4 cup of vegetable oil
  • 1/2 cup chopped almonds(optional)
  • 2 cups of grated carrot
  • Preheat oven 350F.
  • Take a large mixing bowl,mix all dry ingredients together flour,sugar,baking soda and baking powder,cinnamon,salt.
  • In another bowl mix wet ingredients eggs,vegetable oil.
  • Pour the egg mixture in the bowl with the flour.
  • Blend all ingredients together until,combined.,be careful not to overwork the dough.
  • Now add grated carrots and chopped almonds.Mix well.
  • Grease the baking tray lightly with oil.
  • Pour this batter into the baking tray and bake for approximately around 40mins.
  • After 40 mins remove from the pan and cool completely.
  • Yummy cake is ready.

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Saturday, October 11, 2014

Apple Cinnamon Muffins

This time I tried Apple cinnamon muffin.while preparing it I realized that it is the most simple recipe with a pretty less preparation time. As the saying goes "An apple a day keeps a doctor away" brought that into this as well.In addition to above Cinnamon as we all know can be used in so many ways which includes using it as condiment and flavoring material.It is widely used as a spice as well with a  tendency to cure common cold.This turned out to be one of the best Muffin among all I baked. My kids usually stay away from sweets given their taste buds used to eat spicy food. But, to my surprise this time they tried  and liked it too probably the cinnamon effect especially the aroma when its getting baked..I am posting this recipe in BM#45 under the theme "cakes and muffins with fruits and vegetables"

  • 1 Apple
  • 1 cup all purpose flour
  • 1/2 Tspn baking powder
  • 1/4 Tspn of baking soda
  • 1 cup butter
  • 3/4 cup of  powdered sugar
  • 1 Tspn of cinnamon powder
  • 1/2 Tspn of vanilla essence(optional)
  • 1/4cup chopped Almonds( I just sprinkle few on top)
  • 3 tbspn of milk
  • Oil or butter to grease the muffin moulds


  • Preheat the oven to 400F.Grease the muffin moulds with butter or oil and keep aside.
  • Cut the apple into small pieces and keep aside
  • Sieve the flour including baking powder and baking soda and keep aside.
  • Mix the butter in a bowl well until is soft
  • Now slowly add sugar to the butter and mix well
  • Add apple and cinnamon powder,vanilla essence and mix it well
  • Slowly add the flour and few almond slices.
  • Add 2 to 3 tbspn of milk and mix gently.
  • Slowly add 2 tbspn of batter in each muffin mould
  • Arrange the tray in the oven and bake for 20 to 25 mins
  • Slowly remove from the oven and transfer to a serving plate.

Friday, October 10, 2014

Orange muffins

Muffins are individually sized baked goods,made from a thick batter, and baked in a muffin tin,possibly muffin liners.Here I am posting very simple and interesting orange muffins.Juicy and sweet and renowned for its concentration of vitamin c oranges makes the perfect snack and a special tang to many recipes.They are good source of dietary fiber.I am posting this recipe in BM#45 under the theme Cakes and muffins with fruits and vegetables.Here goes my recipe.


  • All purpose flour 1 3/4 cups( 1 cup and 3/4 cup)
  • 1/2 cup orange juice
  • 1 large egg
  • 1/2 cup butter( 8 tbspns)
  • 1 tb orange zest( I grated with grater)
  • 3/4 cup white powdered sugar
  • 1 tspn of baking powder
  • 1 tspn of baking soda
  • salt a pinch
  • 1 tspn of fruit essence or vanilla essence.


  • Preheat oven to 400 F.Prepare the muffin tin with muffin liners in.
  • Prepare orange juice with fresh oranges in a blender or juicer.( i took 3 to 4 small oranges )
  • In a bowl mix all dry ingredients i.e all purpose flour,baking soda,baking powder.
  • Take another bowl add egg,butter( room temperature),food essence, orange juice.Mix everything well.
  • Slowly add  dry flour ingredients to the above mixture.Combine everything well.
  • Now fill the muffins cups about 3/4 cup.
  • Now reduce the oven temperature to 350 F and bake for 20 to 25 mins or when a tooth pick inserted comes out clean.
  • Wait to have it until it completely cools down.

Check out for fellow bloggers in BM#45

Also linking this to srivalli's kids delight Anniversary party

Sunday, October 5, 2014

Garlic bread

 Garlic  bread is a favorite with many dinners and can be made using with different kinds of bread.The traditional method uses a long thin bread such as french loaf or a crusty italian bread.Garlic bread is prepared by cutting thick slices off the bread loaf,which  is then coated liberally with either olive oil or butter.There after minced garlic is rubbed on the oil coated bread.Mixture of minced garlic,oregano,parsley  ,olive oil spread inside the bread.This is the first time I tried making italian bread searching recipes in the Google,finally i got a very good video  recipe and i followed that recipe.Iam posting this recipe in BM#45 under the theme Healthy tea time snacks.


  • All purpose flour 2cups
  • Rapid rising yeast 1 packet(about 1/4 oz or 7g)
  • water 1  cup( luke warm  or around 100f)
  • One egg white (optional)
  • one tspn of salt
  • 1 tsp of sugar


For bread loaf:

  • Combine yeast, sugar in a bowel  of warm water,dissolve yeast  completely and let it sit for 5 mins.After 5 mins we see some bubbles in the yeast mix.(if you don't see anything just wait few more mins)
  • In another bowel take 2 1/2 cups of all purpose flour and salt, 1 tbspn of olive add yeast mixture to the dough.
  • Now slowly mix the dough and knead until soft and smooth.If dough is little sticky add extra flour until it is stiff and smooth. cover it with a lid.Rest the dough for 2 hrs near warm temperature.
  • After 2 hrs we see dough is doubled in size.,once doubled again  punch down knead for 5 mins.Roll into nice 12- inch loaf
  • Grease a baking cookie sheet and sprinkle some corn the bread on the pan,.Make small slits on the top and brush with egg white
  • once risen,mist with water and place in a preheated 425f oven.Wait for 45 to 50 mins or until bread is done i.e golden brown. wait until it cool down and then cut into  desired shape.

Garlic stuffing:


  • 4 to 5 garlic cloves
  • 2 tbspn of chopped parseley
  • 2 tbspn of chopped oregono
  • 1/2 tspn of salt
  • 1/2 tspn of pepper
  • 1/2 cup of olive oil
  • 2 tbspn of unsalted butter. 

  • Preheat oven to 350 degrees F.
  • Place the garlic in a food processor  and process until it is minced(.I grated the garlic in my grater.)
  • Add the parsely,oregano,salt and pepper and pulse twice or you can mix all in a bowel.
  • Heat the olive oil in a medium pan and add the garlic mixture.Remove the pan from heat after 1 or 2 mins.
  • Slice the bread into slits or horizontally and spread the butter on half and garlic mix on the other half.Wrap the bread in aluminium foil and place in the oven for 5 to 8 the foil and continue baking another 5 mins.

Check out for fellow bloggers in BM#45

Saturday, October 4, 2014

Poha raw banana cutlet

Cutlets are very popular in India and a very easy snack.It is a great evening snack with tea.Here I am posting poha and raw banana cutlet.Plantain or raw banana provides adequate levels of minerals such as iron,magnesium aand phosphorus.Poha is one of the few Indian dishes that can be had for break fast,lunch or snack.It is highly nutritious too.Eating poha regularly can prevent iron deficiency as it it rich in iron.So combination of these two is a great way of eating healthy snack.I am  posting this recipe in BM#45 under the theme tea time snacks.Here goes my recipe.


  • Raw banana ( aratikai or plantain)2
  • Poha5 tbspns(thick)
  • Chili powder1/4 tspn(optional)
  • green chili finely chopped 2 to 3
  • cumin powder 1/4 tspn
  • daniya powder 1/4 tspn(coriander seeds powder)
  • Amchur powder or lemon juice 2 Tspn


  • Take a pressure cooker and keep the  raw banana in the cooker and add  cup of water and cook it for 1 whistle( don't add more water just enough to steam it)
  • When the cooker completely releases the pressure,remove the lid and peel the skin from the banana and mash it.
  • Take a bowl add green chili,poha(soaked for 5 mins and squeeze extra water from it.),amchur powder,jeera powder,chili powder (optional), and mashed  raw banana,salt.
  • Heat a non stick pan add 1 to 2 tbspn of oil,when it is hot take a little mixture in your hands  roll it into a round ball and press gently to flatten it.
  • In the similar way make few more balls approximately (lemon size) and flatten them.Slowly place these in hot oil and fry until both sides turn golden brown.Now yummy cutlets are ready.

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Friday, October 3, 2014


Samosa is a popular snack in India.It generally consists of a fried triangular pastry shell with a savory vegetarian filling made with potato,onion, and with some spices.It is all time  favorite tea time snack.There are lot of versions in making the stuffing.In south india samosas are slightly different and the fillling is influenced by the local food habits.Today im posting punjabi samosa where the outer covering is little thicker compared to other parts.Here I prepared my own stuffing which suits our taste. Iam posting this recipe in Blogging marathon #45 under the theme tea time snacks.Here goes my recipe.


All purpose flour or maida 2 1/2 cups
1 tspn of ajwain
1 tspn of salt
water as required.
Ghee or clarified butter 4 tbspns

For stuffing
Potatoes 3 medium size
Onion 1 medium size finely chopped
Daniya 1/4 tsp
Mustard seeds1/4 Tspn
Jeera 1/4 Tspn
Ginger finely chopped1/2 Tspn
Garam masala 1/4 Tspn ( optional)
Green chillies finely chopped 1 tspn( optional)
Turmeric1/4 Tspn
Chilie powder 1/4 Tspn
Amchur powder 1/4 tspn
Salt to taste
Oil 2 tbspn


  • Mix maida salt,ghee ajwain in a bowl.Now slowly add water to make into dough not too hard or soft just little more harder than we do for poori.cover the dough with moist cloth and keep aside atleast 30 mins.
  • For potato stuffing heat a pan add mustard,daniya,jeera,when it starts spluttering add ginger , boiled potatoes( u may add veggies of your choice.),turmeric, chilli powder and salt ,fry 3 to 5 mins in a medium flame and switch off the stove.when it cools down add amchur powder.
  • Now to prepare the outer layer for somasa take lemon size balls from the dough and roll into thin chapathi as shown in the pic( nearly our palm size)
  • Divide the chapathi into halves with knife by cutting in the center.Now take one part and fold into atriangle and seal along the fold.Fill the stuffing inside and wet your handsand seal the edges of the dough with water.
  • press the ends tightly so that the filling will not come out during frying.
  • Heat oil for deep fry in a pan,when it is hot reduce the flame into medium and drop 3 samosas for frying.Fry until golden brown,by turning bothe sides.Fry samosas in low to medium heat as they must cook well inside as well.
  • When they almost cooked take out on a tissue paper and enjoy.

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