Ajwain / Vaamu Biscuits

 

 

My kids are enjoying their Winter holidays now and they need something to munch when are at home during holidays. I made these Ajwain Bisuits for them. Ajwain / Carom Seeds is good for digestion. Ajwain smells so good.

This is the first time I made these, taste is quite good but I felt I should have added more Milk ( 1/4 cup more than the quantity given below).

 

 

Ingredients

2 Cups All Purpose Flour / Maida

1/2 Cup Oil

1/2 Cup Milk

2 teaspoon Carom Seeds / Ajwain / Vaamu

3/4 teaspoon Salt

1/2 teaspoon Baking Soda

 

1. Mix all ingredients and make it a tight dough.

2. Pre Heat Oven at 180 degrees. Take a big lemon size ball of dough and roll it as thin as possible and cut into desired shapes.

3. Place the cut biscuits on a baking tray and prick with a fork. Bake it for 15 mins or till the biscuits turn golden brown.

4. Tasty Tea-time snack. 

 



Sweet Saffron Rice / Meetha Chawal

 

 

Sweet Saffron Rice or Meetha Chawal or Kesari Bhaat or Zarda is a traditional dessert. It's golden colour , saffron and ghee flavour makes it very delicious and tempting. Easy to make :)  

 

 

Ingredients

1 cup Basmati Rice

2 Cups Water

1/2 cup Sugar

Few Strands of Saffron

2 tablespoon Clarified Butter / Ghee

1 tablespoon Milk

4 Green Cardomom / Elaichi

1 inch Cinnamon Stick / Dalchini

2 Cloves / Lavang

 

1. Soak Rice in Water for 15 minutes and then drain and keep aside. Dry roast Saffron threads for 10 seconds.

2. Add roasted Saffron threads to milk, mix it and keep aside. Heat Ghee in a pan.

3. Add Elaichi, Dalchini, Lavang to Ghee. Saute for 3 minutes and then add Milk with Saffron threads.

4. Now add Sugar and Rice and cook till rice becomes soft (15- 20 minutes).

5. Delicious, mouth-watering dessert.



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Sweet Lassi - Summer Coolers

 

 

 On a Hot Summer Day have this Chilled Sweet Lassi.

You will feel fresh and relaxed. It only takes a minute to make this.

 

Whenever we used to go my grandmom's house in Vizianagaram, specially during summer we used have this Sweet Lassi near Ghantastambham. This very famous there.

 

 

Ingredients(Makes 2 Glasses)

2 Cups of Chilled thick Curd / Yogurt

1 Cup Chilled Milk (Full Cream, pasteurized Milk)

8 teaspoons Sugar

6 Ice Cubes

 

1. In a blender, Pour Curd and Milk.

2. Add Sugar and blend it in PULSE for a minute.

3. Add 3 Ice Cubes to each glass.



 

 

 

Ridge Gourd Cumin Seeds Curry / Beerakaya Jeelakarra Koora

 

I have already posted one recipe today in 2 in 1 recipes. Ridge Gourd Chutney / Beerakaya Thokku Pachadi.

This is the 2nd recipe.

Ridge Gourd is a low-caloire, fibre food. So, good for weight-loss and gets easily digested.

This is my mom's recipe and was my favourite. 

 

Ingredients

 

3 Ridge Gourd

2 teaspoons Cumin Seeds / Jeera

3/4 teaspoon Salt

3/4 teaspoon Red Chilli Powder

2 tablespoon Oil

 

1. Peel the skin. Cut Ridge Gourd to 1/2 inch pieces.

2. Heat a pan add Oil and Cumin Seeds to it. When Cumin Seeds starts to crackle, add Ridge Gourd pieces. Mix well.

3. Cook for 5 minutes and then add Salt and Red Chilli Powder, mix well.

4. Cover with a plate with some water in it. When you see vapours on the plate, take it out . Cook Ridge Gourd pieces till it becomes soft.

5. Eat With Rice.

Ridge Gourd Chutney / Beerakaya Thokku Pachadi

 

 

Today I am going to post 2 in 1 recipe. 2 in 1 recipe? Yes. 1 cut 2 recipes. 

 With Ridge Gourd Skin, Ridge Gourd Chutney/ Beerakaya Pachadi  and with Soft Ridge Gourd, Ridge Gourd Cumin Seeds Curry / Beerakaya Jeelakarra Koora .

 

  

Ingredients

 

Peel / Skin of 3 Ridge Gourd

3/4 teaspoon salt

1 teaspoon Sugar

Small Lemon sized Tamarind

 

To Temper 

2 tablspoon Oil

5 teaspoons BlackGram Dal / Urad Dal

2-3 Red Chilliesd

 

1. Peel off the hard lines from Ridge Gourd and discard them. Peel the skin. Clean it. Cut into small pieces and keep aside.

2. Heat a pan  add Oil, Urad Dal. When Urad turns light brown, add Red chillies. After a minute, add Ridge Gourd Skin. Fry for 10 minutes.  Then add Salt, Sugar.

3. Fry till skin completely turn dark brown. Its takes time. Add Taramarind, mix it and after a minute remove the pan from stove and allow it cool and then blend. Add little water if needed.

This Chutney goes well with Rice, Idli and Dosa. Dilute it when you want have it with Idli or Dosa and check the taste for Salt and Sugar. Add more if needed.

Green Sorrel Dal / Chukka Koora Pappu

 

 

Green Leafy Vegetables are always good for health and full of nutrition. Lentils are rich protein food. So, these Leafy Vegetable Dals are a very good substitute for Non - meat eaters.
 

Ingredients

1 cup Yellow Lentils / Toor Dal

1 cup Green Sorrel Leaves

4 cups Water

1 tsp Salt

1/2 tsp Turmeric
 

To Temper

2 teaspoon Oil

1/2 teaspoon Bengal Gram Dal 

1/2 teaspoon Black Gram Dal

1/2 teaspoon Cumin Seeds

1/2 teaspoon Msutard

2 Green Chilles

10 Curry Leaves 

1/2 tablespoon Ginger Paste

 

1. Cook Dal for 3 whistles in Pressure Cooker with 3 cups of Water. Mash it.

2. Keep Sorrel Leaves in a small vessel and immerse in Water. Clean, Discard Water and immerse again. Repeat it until the Leaves are completely clean (3-4 times). Keep aside.

3. Slit Green Chilles. Heat a pan with with 2 teaspoons of Oil and Dals in 'To Temper' list. After they turn light brown add Cumin Seeds, Mustard Seeds. Saute for a minute and then add Green Chilles, Curry Leaves abd Ginger Paste. Saute for a minute again. Now add Sorrel Leaves. Don't stand very close to the stove when you are adding these Leaves. Saute for 2 minutes.

4. Add a cup of Water and Cooked Yellow Lentils. Allow it boil for 2-3 minutes.

5. Eat with Rice or Roti.