@kcb WOW, another Superr recipe from you, sounds yummy Would have loved to prepare it for today dinner itself it but no kakarakaya in the fridge Will surely try it out next week and let you know.
Hello all Another simple kakara kaya recipe with a small variation. Kakarakaya -1/2 kg Buttermilk/curd - 2tbsp Salt - 1 spn Turmeric- 1/4th spn Oil- 1spn For powder: Chatni pappu/roasted chanadal- 1/4th cup Dry coconut - 1/4 cup pieces Red chillies 8-10 Garlic- 1or 2 pods Jeera-- 1spn Salt - according to taste 1. Grate the big hard bumps on kakarakaya and cut them into an inch size round pieces 2. Add salt turmeric oil curd to it and mix itvery well that all the pieces are coated with the curd mixture. 3. Let it stay overnight or atleast 1/2 to 1 hr 4. Cook the pieces in their own juices by placing lid until all the water is evaporated. Keep an eye n mix them once in a while otherwise they will burn. 5. Roast chilles add coconut pieces chanadal garlic and salt n jeera. Keep a side let it cool, after thag make it to a coarse powder. 6. Take kadai add 4-5 tbsp oil, add little tampering like jeera, mustard, dal and curry leaves if you like. 7. Add kakarakai pieces and let them fry until they are not watery and looks crispy, simmer the stove add prepared powder to it. Once u add the powder mix it very fast and immediately switch off the stove and keep it aside. It will stay good for 3-4 days without keeping in fridge. If u get small kakarakayalu which are about 1-2 inches no need to cut them just make a small slit and you can use them directly. Try it friends.
hello all... Bellam Kudumulu Main ingredients: Rice flour/ Biyyam pindi - 2 cups grated jaggery/ Bellam turumu - 1/2 to 1 cup depending on ur taste Elachi/ Yelakulu- 4-5 crushed ghee - 1 Tbsp Additionals: Pachi sanaga pappu/ Raw chana dal - 2-3 tbsp (soaked an hr before) Pachi kobbari/ raw coconut- 1/4 cup if pieces-cut them into small pieces like may be elaichi size if grated- take 1/4th cup. 1. Take rice flour in a bowl. If u have fresh rice flour like we get in india that is good. But if u have store bought flour which we get here in indian store, dry roast it in pan in low heat until u get a nice aroma. 2. add jaggery to 1 cup of water and dissolve it by stirring with a spoon. i use my hand because it is easy 3. add ghee and jaggery water to rice flr and mix it well and make it like a chapati dough by adding little water at a time. 4. if you are adding dal or coconut u can add along with jaggery. then make then make into lemon sized balls. 5. Take ildi plate apply some ghee or oil and take a ball and press it in the idli mould like appam shape(not necessary but they look cute) then place remaining balls directly on the plate side by side and steam them for 10-15 minutes. once they cooked u can see the change in their color. 6. To be Frank i dont know a decent way to check they are done or not. what i do is after steaming 15 minutes i will take one ball out let it sit for one or two minutes and then nom nom nom if it feel doughy or raw i will steam another 5 minutes. Thats it.
till now i dont have any pregnancy cravings but this thread and you all people making me to crave for each and every recipe posted here, it is 8'O clock in the morning and i want kakarakaya fry, bellam kudumulu, dosakai curry and tomato roti pachadi with piping hot rice... oh my god my mouth is watering like crazy
Wish we could prepare and handover through the monitor. If that were possible we would make all the dishes but for now this is the best possible it seems, is it OK like this
Super thread. I didn't see it till now even I was member of IL from many days. Have to start read and note recipe and will try.
Hello All, I'm sharing the one of the simple recipe for Ravva Laddu. Ravva Laddu Bombai Ravva (Sooji) -- 1 Cup Sugar -- 1 Cup Ghee -- 2-3 Tbsp Milk --- 1\2 Cup Cardamom ---- 4-5 crushed Dry Fruits -- Almond, Pistachio Process: 1. Take a pan and dry roast Sooji in pan in low heat until u get a nice aroma. 2. Add 1 Tbsp of ghee in a pan and fry the dry fruits. 3. Take a mixing bowl add sooji, sugar and add remaining ghee and mix it well. Add the fried dry fruits and crushed cardamom. 4. Mix it well by adding Luke warm milk little at a time. (while adding milk the mixture will become greasy). Once you get the consistency to make laddus (round balls) stop adding the milk and start making laddus. (if the milk is not enough you can add more milk). 5. We have to make laddus when the mixture is wet and greasy... once its become dry it is difficult to make laddu. Try this recipe .... it's very easy