Kaju Katli, Kaju burfi, cashew nut burfi

Kaju is one of the main dry fruit used in almost all Indian sweet recipes. This kaju katli is easy to prepare with minimum 3 ingredients but have follow the steps. This is 4rth time i am doing this recipe. The key to this recipe is to take fresh and fine powdered kaju, and preparing dough. You can store it in refrigerator for 30 days without changing its taste.

Let's start the recipe..

                Kaju katli || Kaju burfi

 Prep Time :  10 min
 Cook Time : 30 min
 Yields: 15 pieces
 Recipe Category: Sweet
 Recipe Cuisine: South Indian
 Author : Aruna

          Ingredients

Cashew nuts - 1 glass
Sugar - 1/2 glass
Cardamom powder - a pinch
Water-1/2 glass
Ghee -2tsp

I used that glass for measurement.

 Preparation

* Break cashew nuts into two pieces, grind into fine powder.

Method

1.Take a pan add sugar.

2. Add water to the sugar,mix it.

3. Boil it until sugar dissolves in water.

4. Now add powdered kaju and mix it tell without lumps.

5. Add 1/2 tsp of  ghee and elachi powder, skip adding ghee if ur using non stick pan. Stir the mixture well in low flame.

6. The mixture will become thick by leaving the edges of pan. Keep stirring continuously.

7. Check the consistency of mixture, it will comes to dough texture. Take some part of mixture in hands and make it like a dough, if it become like dough, it's ready.

8. Take a plate and grease it with ghee and cool the dough. Make the dough smooth by kneading, if u find any lumps.

9. Grease ghee to butte paper and to rolling - pin.

10. Apply ghee to ur hand to knead  the dough smoothly without any lumps. If you are  using gloves to hand, then skip it.

11. Roll the dough with rolling-pin, by adjusting the thickness of dough as according to your wish.

12. Cut the dough into diamond shape pieces. I did a mistake here, in hurry i cut the dough with zigzag knife. So, my kaju katil shape got disturbed. I will note it as main point,next time while doing this recipe🤗🤗.

13. Let it cool out in open air or keep in refrigerator for few minutes. The kaju katli becomes dry, and we can take it from cheese paper easily.

Yummy Kaju katli ready to eat 😋😋😋.

                          Note

◆ D't be panic if the dough is slippery while kneading dough. Again heat it to get the dough consistency. Check out steps-7.

◆ If dough is hard then add little milk and make it smooth.

◆ If you find any lumps, after adding in sugar syrup d't be panic you can make it smooth while needing dough.

Follow the above steps carefully, you will get tasty kaju Katli 😋😋.

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Berakaya palu posina koora, ridge guard gravy with milk, peerkingai curry

Beerakaya is also known as ridge gourd in english and peerkangai in tamil, heerekai in kannada. We can prepare chutney even with the beerakaya potu(ridge gourd skin), beerakaya masala koora etc., This milk based Ridge gourd curry is very famous in andhra and godavari side. I learned this recipe from my family friend Devi vadina😍, when we are in khurdha road(orissa). This curry goes well with chapathi and rice. Talking about calories, in 100gms of ridge gourd we can get 56 calories. I try to add milk with vegetables, as it is rich in calcium.

Let's start the recipe...

  Beerakaya palu posina koora

 Prep Time :  10 min
 Cook Time : 20 min
 Yields: 1 Cup
 Recipe Category: curry/Gravy
 Recipe Cuisine: South Indian
 Author : Aruna

                 
                Ingredients needed

Ridge gourd - 1 bowl
Milk - 1 cup
Onions - 1 cup
Red chilli - 1
Red chilli powder - 1tsp
Coriander powder - 1 tsp
Mustard seed - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 sprig
Coriander leaves - 1 tsp
Garlic - 6 cloves
Salt - as per taste
Turmeric powder - 1/4 tsp

                           Preparation

* Clean Ridge gourd and peel the skin.
* Cut onions into small pieces.

                           Method

1. Take a pan add oil, wait for a second,now add mustard seeds when it splutters add garlic fry it. Add cumin seeds, curry leaves, red chilli.

2. Add finely chopped onions, salt fry it well until turns to pink.

3.Add chopped Ridge gourd pieces, turmeric powder fry it in high flame for 2 minutes .

4. Add milk to the ridge gourd,mix well in open lid.

5. When milk boil, mix curry close the lid , low the flame and cook it for 10 min. Mix it occasionally. Then add red chilli powder, coriander powder mix well. close the lid and cook 10 for min. As ridge gourd leaves it will take time to get gravy consistency.

6. Check the consistency, it will be like gravy. Switch off the flame, take the curry in bowl and garnish with coriander leaves.

Yummy beerakaya palu posina koora ready😋😋😋..

                               Notes

* You can add milk atlast, as some people d't like milk to break. but i like this way. Because it taste like paneer.

* You can skip garlic and add hing. But adding garlic gives good taste to gravy and its healthy too.

* You can skip coriander powder, if you do not like coriander powder smell.

* You can add more milk to get more paneer like format.

                           Tips

◆ D't close the lid immediately after adding milk.

◆ Use tender Ridge gourd to get good taste.

Health benefits of using Ridge Gourd:

● It reduces hyper acidity

● As it has low fat, used for weight loss diet

● Its very good for diabetes

● It controls constipation problem etc.,

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Hotel style Majjiga pulusu, Majjiga charu, Curd Rasam

Curd is one of the main food item in south Indian Plates, mainly in lunch. Lunch is incomplete without having rice with curd. Today's my post is hotel style majjiga pulusu(majjiga charu) which simple and easy with minimum ingredients, yet it taste yummy 😋😋.
Majjiga pulusu is also known as majjiga charu in andhra. We can do majjiga pulusu in the combination of coconut, ladies finger, bottle guard,  pumpki etc., But today i am posting majjiga pulusu using buttermilk & onions. I will be posting all varities based on curd soon. Talking about calories in 100 grams of buttermilk we have 40 calories. Majjiga pulusu taste good if buttermilk is sour.The taste of this recipe depends on the onions how you fried.

Let's start...

               Majjiga Pulusu || Majjiga charu

 Prep Time :  5 mins
 Cook Time : 10 mins
 Yields: 1 Cup
 Recipe Category: Pulusu/Rasam
 Recipe Cuisine: South Indian
 Author : Aruna

   Ingredients needed

Curd /buttermilk - 1 cup
Onions - 1 cup (rougly chopped)
Green chillies - 2
Red chilli - 1
Curry leaves - 1tsp
Coriander leaves - 1tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Chana & urad dal - 1 tsp
Hing - 1 pinch
Oil -1 tsp
Salt -as per taste
Turmeric powder - 1/4 tsp

                          Preparation

* Take curd in a bowl and make it buttermilk using hand blender or churner ( kavvam).

* Rougly cut onions and keep it ready.

                               Method

1.Take a pan/kadai add 1 tsp of oil,add mustard seeds once it splutters add cumin seeds, urad & chana dal fry it. Now add green chilli, red chill, hing and fry it once.

2. Add  roughly chopped onions, salt, turmeric powder and fry it until it's raw smell goes.

3.Switch off the flame and add buttermilk (beated curd), mix it. Garnish with coriander leaves.

Yummy hotel style majjiga pulusu ready 😋😋😋.

                                  Notes

*  You can use crushed garlic while tempering. Using hing is optional.

* As it's simple hotel style majjiga pulusu i am not using any veggies or coconut.

* You can use sweet buttermilk instead of sour. I used bit sour buttermilk.

* Do not  heat the buttermilk , it changes its taste and texture.

                                   Tips

◆ Do not fry onions too smooth. It taste good when it is crunchy.

◆ Sour buttermilk gives good taste to the recipe.


Health benifitsbof using buttermilk:

● Rich source of calcium

●Low in calories and fats.

● Cures dehydration

● Soothes stomach

● Gives brightness to skin etc.,


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Karivepaku podi annam || Spicy Curry leaves rice || karuvepillai podi sadam

Curry leaves are one of the main ingredient in our daily cooking. My father use to tell that there will be one curry leaves tree in every house in their childhood. My mom always tell me, "eat curry leaves you will get good marks in maths " 😂😂 . As I always take out curry leaves from my plate (not now😉).  Not only me many people do the same. TIP to make them to eat is cut the curry leaves very finely 🤗🤗. Today i am posting karivepaku podi annam  (spicy curry leaves powder rice). You can do it very quickly, if you have curry leaves powder ready. Check out my Curry leaves powder recipe.

                    Karivepaku podi annam


 Prep Time :  5 mins
 Cook Time : 10 mins
 Yields: 1 Cup
 Recipe Category: Rice Recipe
 Recipe Cuisine: South Indian
 Author : Aruna

   Ingredients:

Curry leaves powder -1 cup
Onions -1 cup (optional)
Roasted groundnuts 1 -2 tsp
Green chillies - 2
Red chilli - 1
Mustard seeds -1/4 tdp
Cumin seeds - 1tsp
Curry leaves - 1tsp
Coriander leaves - 1tsp
Salt -as per taste
Ghee -1 tsp( optional)
Oil - 2tsp

  Preparation:

* Prepare rice and keep it aside.

* Roughly cut the onions and keep it ready.

* Roast the ground nuts .

Method:

1.Take a pan/kadai add 2 tsp of oil, add mustard seeds, once it splutters add cumin seeds, urad & chana dal fry it. Now add green chilli, red chill fry it.

2. Now add onions, fry it until it turns pink. Then add Curry leaves powder, raosted groundnuts and saute it once. Add the cooked rice,tsp of ghee and mix it well.

Karivepaku podi annam ready to eat..😋😋😋

                              Notes

* You can use left over rice.

* Adding onion is optional.

* You can also roasted cashew nuts.


Health benefits of using curry leaves:

*It's good for hair,it controls hair fall nd hair greying
*It's good for eyesight.
*Protects liver
*Good source of antioxidant.
*Great for skin care.
*Stops diarrhoea.
*It's has anti- diabetic bproperty
*It lowers cholesterol levels
*Fights against leukaemia, prostate and     colorectal cancers..
Etc..

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Pongal || katte pongal || ven pongal

Pongal is very traditional and famous recipe in Tamil Naidu. It is easy and simple to cook with less ingredients. Its my kasturi peddamma's(aunty) favorite dish. Whenever we visit her home, she prepare ven pongal, coconut chutney and vada 😋😋😋 for breakfast. Talking about calories,
200 calories in 1 cup of pongal. You can eat pongal with chutney, sambar and gostu. Pongal taste good whe served with Coconut chutney .Check out my coconut chutney recipe too.

                 Pongal - katte pongal

 Prep Time : 5 mins
 Cook Time : 15 min
 Serves: 4
 Recipe Category: Breakfast
 Recipe Cuisine: South Indian
 Author: Aruna

     Ingredients needed:

Raw Rice - 1 glass
Moong dal -1/4 cup
Salt -as needed
Water -4 glasses
Ghee - 1 tsp

For seasonings:

Jeera - 2 tsp
Curry leaves -1tsp
Ginger - 1tsp
Pepper - 1tsp
Hing - 1 pinch
Ghee 2-3 tsp.

Preparation:

* Wash rice and moong dal well and soak in water for 10 min.Drain the water and keep it ready.

* Take a pan, add 1tsp ghee and fry kaju until turn golden brown.

Method :

1. Take pressure cooker add 1 tsp of ghee add soaked rice and dal fried it for few seconds. Now add water, salt and pressure cook it for 4 whistles in medium flame.

2. Take a pan/ kadai add 2 tsp of ghee then add ginger fry for a second . Now add pepper, jeera, curry leaves fry it and switch off the flames. Add fried cashew nuts, fry it and add the mixture to the boiled pongal and mix it.

Ven pongal ready to eat 😋😋😋

                             Notes

* You can fry ginger before frying rice and dal.

* You can add green chillies, crushed pepper and jeera to get kara pongal.

* You can cook it without keeping whistles.

                              Tips

◆ To avoid leakage of liquid while coming whistle - after adding water to the rice and dal, cook it without keeping lid .

◆ Add melted ghee on pongal before eating.


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Coconut chutney || kobbari pachadi || Thengai chutney

Coconut chutney is famous recipe in chutney varities. We can prepare 'n' number of varities with coconut like by combining with groundnuts, fried gram, onions, tomatoes, pudina, mango etc., Today i am posting basic, simple and easy plain coconut chutney. This chutney goes well with idli, dosa, pongal, vada and upma. Talking about calories in 100 grams of coconut we have 354 calories.

Let's start the recipe..

      Coconut chutney-kobbara pachadi

 Prep Time : 10 mins
 Cook Time : 5 min
 Serves: 2
 Recipe Category: chutney
 Recipe Cuisine: South Indian
 Author: Aruna

     Ingredients needed:

Fresh grated or chopped or scraped coconut-1cup
Green chillies-3
Ginger-1tsp
Tamarind - pinch
Coriander leaves -1 tsp
Curry leaves - 1 spig
Salt - as per taste
Oil - 1 tsp
Water as needed

For seasoning

Mustard seeds - 3/4 tsp
Jeera - 1 tsp
Urad &  chana dal -1tsp
Red chilli -1
Curry leaves -1tsp
Hing  as per taste(pinch)

Preparation:

* Grate or scrap fresh coconut ready.

Method:

1. Take a pan add 1/2 tsp of oil then add green chillies, fry it. switch off the flames, add tamarind and saute it .

2. Add scraped coconut, fried green chillies, coriander leave, ginger, tamarind and salt.

3. Grind it for a second, mix the ingredients with spoon once and very little water and grind .

4. Add 1 and half tsp oil  to the same pan. Now add mustard seeds once it splutters add jeera saute it once, then add urad nd channa dal, curry leaves, hing and red chill. Fry it well  and switch off the flames. Now add this to chutney, and mix well. Garnish with coriander leaves.

Easy and simple Coconut chutney ready...🤗

Notes:

 * I always prefer using scraped coconut instead of grated, because it adds good taste to chutney.

* Adding ginger gives good taste, as it's simple plain chutney.

* You can also squeeze lemon but it taste different.

Tips:

◆ Do not water at first, to get getti chutney. If you want can add later.

◆ To get chutney in color - Donot  scrap the coconut with brown part.

◆ I heard that adding little milk also gives white color to chutney( i never try i will let you know once i used 😉 )


Health benefits of using coconut:


● Reduces high blood pressure

● Helps to maintain cholesterol levels

● prevents wrinkles and rejuvenate skin.

● Good for Hair and Skin

● Supports strong bones & teeth

● Promotes Thyroid function

● Boosts energy

● Excellent for immunity Anti-viral, Anti-Fungal, Anti-Bacterial

I will update all chutney varities soon...


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Raw plantain(banana) curry || Aratikay mudda Koora || Valakkai thenga curry

Raw plantain(banana) curry || Aratikay mudda Koora || Valakkai thenga curry

Raw banana recipes are south Indians favourite food. Not only raw banana we like recipes done with banana stem,flower too. And it gives a heavenly feeling when you eat hot rice with ghee and all items in banana leaf 😋😋😋. Talking about calories 105 calories in 1 medium banana. I usually prepare raw banana fry(Aratikaya fry), bajji,instant chips,pulusu,aratikaya manchiga pulusu ,ava pettina aratikay koora🤗. Today i am posting aratikaya mudda koora (Raw banna curry).It come as gravy , we can serve rice and roti's.

Raw Banana Curry-Aratikaya mudda koora

 Prep Time : 10 mins
 Cook Time : 15 mins
 Serves: 2
 Recipe Category: Side Dish/gravy
 Recipe Cuisine: South Indian
Author:Aruna

   Ingredients needed:

Raw plantain-1 big size
Onion -1 cup (roughly sliced)
Green chillies-3
Garlic - 4 to 5 cloves
Mustard -1tsp
Cumin seeds -1 tsp
Urad & chana dal -1 tsp
Curry leaves -1 sprig
Coriander leaves- 2 tsp
Salt as per taste
Oil- 3tsp
Water as per cooking

Process:

*Wash banana and cut it 3 pieces.  Take a pressure cooker place raw banana pieces and pour water until it dip. Add salt,pinch tumeric powder and cook it for 4 whistles.

*Take boiled bananas in a plate cool it for sometime and then peel the skin.cut the boiled raw banana into pieces or mash it .

Method:

1.Take a pan/kadai add 1 tsp oil. Add garlic cloves fry until brown (so that the raw smell goes) and keep it aside.

2.Now add mustard seeds,when it splutters add cumin seeds along with urad dal,chana dal nd curry leaves, green chillies one by one. Fry it until dal changes to golden brown.

3.Add roughly sliced onions and salt and fry it for few seconds.Cook until it changes to pink color.

4.Now add mashed or  pieces of  raw banana, red chilli powder, fried garlic and fry it. Add 1 small glass of water or per required to curry. Mix all the ingredients well and close the lid for 5-10 minutes in medium flame to get good gravy. Stir the curry in-between, otherwise it stick to the bottom of the pan and taste also changes.

5.Once the curry cooks as gravy, stop the flame. Take raw banna gravy in a bowl and garnish with coriander leaves.

Notes:

*You can also add ginger, and squeeze lemon in the curry. When you use these 2 ingredients use hing instead of garlic.

*Instead of using pressure cooker to boil plantain,You can also cook directly by peeling  the raw banana into pieces and add enough water to dip,add turmeric powder then cook until the pieces boil.when you are in hurry you can use pressure cooker to save time.

Tips:

◆ Apply cooking oil to your hands and knife lightly so that raw banana won't stick to ur hands and knife.

◆ Inorder to maintain the color of banana add 1/2 tsp turmeric powder in water and then dip raw banana pieces until you cook.

Health benefits of using Raw Banana:

●Helps to cure kidney problem

●High fiber content

● Rich in potassium and calcium

● probiotic bacteria

● Has rich sources of vitamins like vit B6,Vit C and more.

● Helpful for Diarrhea Treatment

● Diabetic Diet etc.,

Will post all raw banana recipes soon...

                               Matar fry

              Malai Matar paneer

         Paneer Lababdar/ Jeera Rice

     Hyderabadi Mirchi ka salan

               Punjabi Dum aloo

                              Kaju curry

               paneer butter masala

                          Kadai Paneer

                      khova paneer 

          Stuffed paneer capsicum

        Aratikaya mudda koora

                             Peas Pulao

                      Jeera rice

                         Carrot Rice

 Potato Spring Onion Fry

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ArunaSaraschandra☺️