avakaya

Hi

One of our favorite variation of avakaya at home BELLAM AVAKAYA. Of course it is right time for you to prepare avakaya verities and many of you have already put the regular Avakaya. Why not try this bellam avakaya as a variation. This bellam avakaya is tasty with sweet and sour and little spicy. My son likes it very much.

OK. Let us go to prepare

Ingredients

• Totapuri Mangoes                           5 medium size
• Jaggery                                             1 kg
• Sesame oil                                        250 grms
• Red chilli powder                              125 grms
• Salt                                                    200 grms
• Mustard powder                                handfull
• Feenugreek powder                           2 tbsp

How I did it

1. Select totapuri mangoes and wash with running water. Wipe with dry cloth.
2. Cut into medium pieces, it depends upon the size of the mango.
3. Each piece has the hard portion of the seed attached.
4. Take off the inner white layer like paper of each piece with knife and wipe the pieces.
5. Take a big bowl. Mix red chilli powder,salt, mustard powder and feenugreek powder. Mix well with your hands.
6. Then add mango pieces and powdered jaggery and mix well.
7. Finally add oil to the mix.
8. See that all the pieces coated well with masala.
9. Transfer the pickle into glass jar.
   
10. Tie the mouth with thin white cloth tightly.
11. Keep it in the hot sun for  5 to 6 days.
12. Daily mix well. So that if there are any jaggery pieces, would melt and any moisture would go off.
13. See the taste. It should be little salty. For any pickle as it has to be marinated.
14. Finally let it come to the room temperature and transfer into a jar.

My Note

• During mango season we have mango cutter in Hyderabad to cut mangoes. He will take Rs 1/ for each mango for cutting mango.
• Totapuri mangoes are best for this sweet & sour bellam avakaya. If not available go for another verity like tella gulabi, neelam etc.
• The pickle looks little brown in colour due to jaggery.

Its shelf life would be more than 1 year.

Borugu Muddalu

Coming with traditional kids special ofcourse everybody like it very much. A light snack made with Borugulu or also called as Maramaralu in some areas or puffed rice in English - BORUGU MUDDALU. As holidays are going on children stay at home, frequently looking for muching some snack. This time we planned to prepare borugu muddalu. As I go back into my flashback, I remember my school days, brings back favorite memories. My grandmother used to prepare these borugu muddalu in large quantity in hundreds as we children ate without hesitating. They very tasty with mild sweet of jaggery and good flavor of cardamom powder.

OK.Let us go to prepare this delicious snack item.

Ingredients

Borugulu                                            3 cups
Jaggery                                               1 cup
Cardamom powder
Little water
Ghee                                                   2-3 spoons

How I did it

1. Clean borugulu with maggot and remove stones if any.
2. Take thick bottom vessel add powdered jaggery and very little water on medium heat.
3. See the jaggery melts and begins to concentrate.
4. Stir well frequently, otherwise it will burn. The syrup should be thick and sticky.
5. It takes 15 to 20 minutes to prepare syrup. Stir continuously.
6. To check whether the syrup is ready or not, take little cool water in a plate, drop few drops of jaggery syrup in it and roll with your fingers.
7. If it rolls without spreading and breaking, it means your syrup is ready and you can switch off the stove.
8. Sprinkle cardamom powder.
9. Then add borugulu and stir well. Borugulu will start to soak up in syrup in 2-3 minutes.
10. Apply ghee to your palm, take the mixture and make round shape like a ball gently.
11. Follow the same procedure for the remaining mixture also before the mixture completly cools down.

Keep them in air tight box. Crunchy Borugu Muddalu are ready to keep you busy.

My Note

Select crunchy tasting borugulu.
You can also add little sonti podi or pepper powder also in the jaggery.

Nutirition Information:

Boruguluru are rich in iron and low in calories. People on diet can eat it as a light snack when they feel hungry in between meals.

Taati munjalu - Summer Desert

Hi

Coming with popular summer fruit of South, which is with tender flesh and sweet water inside ie TAATI MUNJALU. Also called as Toddy Palm fruit, these fruits appear in summer season just before mango season. My mother used to prepare many dishes with a combination of taati munjalu. Very Very tasty.

This brought back my memories to childhood days in my mothers house. My father brought these taati munjalu everyday. We children used to enjoy a lot with the wonderful dishes my mother made with taati munjalu. Summer season is always fun with holidays, guests, trips, taati munjalu and mangoes.



They look like mini coconuts. In our market, tati munjala vender sells these by cutting the brown top of taatikaya gently and remove 3 taati munjalu out of taatikaya when ever we want. Each fruit typically has 3 tati munjalu.

Today I am blogging the dish out of taati munjalu which I like from my mothers kitchen.

OK Let us go to prepare.

Ingredients

• Tati munjalu                              2 dozens
• Milk                                           1/2 ltr
• Almonds                                    10 to 12
• Sugar                                         6 to 8 tbsp
• Cardamom powder                    1/2 tbsp

How I did it

1. Soak almond for 6 hours.
2. Boil milk and let it cool.
3. Wash taati munjalu gently and peel the skin of taati munjalu with your hand.
4. Cut taati munjalu 2 or 4 pieces and keep aside.
5. Paste soaked almond and sugar into a smooth paste.
6. Mix this paste into cooled milk. Mix well. It should now become little thick.
7. Add tati munjalu pieces and cardamom powder in milk.
8. Refrigerate for 3 hours.

Serve this yummy summer cooler in afternoon time.

My Notes

Always make sure to buy the tender fruit . Over ripe fruit will be hard to digest.
When you slice them, don't waste the sweet liquid inside them.
You can mix these taati munjala pieces in any flavored ice cream, it tastes Divine.
You can add these pieces in fresh mango juice/pulp also tastes good. One can add little sugar depends on the sweetness of mango.

Nutritional Info

Helps in avoiding sun stroke.
Helps with constipation and acidity problems.

Mango Ice Pop

Anything with mango is welcome in any house in summer. Coming with refreshing treat for hot summer ie MANGO ICE POP. The recipe itself is very simple. Kids likes this very much.

OK Let us go to prepare.

Ingredients

Medium size mangoes                             2
Sugar
Coconut milk

How I did it

Wash mangoes and peel them. Make them into pieces.
Blend mango chunks, sugar, coconut milk and cardamom powder into smooth juice.
Give it taste test.
Check the consistency and add more coconut milk if necessary It should be the thickness of lassi.
Keep it in the freezer for one hour.
Then insert the wooden ice pop stick in the center of the mould and again frozen  until frozen solid.

My Note

Sugar is optional, depends on the sweetness of mangoes.

Oats Idli

Hi Friends

Today we are coming up with yet another amazing breakfast recipe - OATS IDLI. Oats as you all know are very healthy and it is very good to incorporate OATS in your daily intake atleast 3-4 times a week. OATS Idli is a healthy recipe very similar to Rava Idli with a twist of oats in them. Very easy to prepare and very healthy.

  Ingredients:

Oats                                  2 cups
Bombay rava                   1 cup
Sour Curd                        1 cup
Chopped Ginger              1tbsp
Grated Carrot                   half cup
Oil                                    2 tbsp
Chopped chillies              2
Mustard Seeds                 1 tbsp
Jeera                                 1 tbsp
Salt



How I did it

1. Take a pan and heat it up. Roast the oats until you get a nice fried aroma and ground into coarse powder.
2. Heat oil in the pan, add jeera, chopped chillies, chopped ginger, grated carrot and saute them for a min. Add Bombay Rava and fry for 2-3 minutes. Switch off the flame and let it cool.
3. Add sour curd, grounded oats, salt and mix well. Check the consistency and add little water if necessary. 
4. Rest it for 10 minutes and check the consistency again and add little water and mix it if necessary.
5. Grease the Idli trays and put the batter in the trays. Cook for 15 minutes and switch off the stove and rest them for 5 minutes.
6. Amazing Oats Idli are ready to eat. Enjoy them with Tomato chutney or kobbari chutney.

My tips

• You can garnish them it with a roasted cashew nut.
• You can use normal curd if you don't have sour curd.
• You can add chopped curry leaves, chopped coriander too.