Suguntulu/ Sukhanunde For Varamahalakshmi Festival

Varmahalakshmi festival is obserbed on 2nd friday of shravana masam in most parts of India.Mainly karnataka, Andhra, Orissa, maharastra and Tamil nadu. Lakshmi is Goddess of wealth and prosperity. Lakshmi is worshipped in 8 superior forms.



I made suguntulu,sundal and puliyogre for pooja naivedyam

Ingredients:-
Rice flour- 1 cup
Uradh dhal-1 cup( soak uradh dal in water overnight or for atleast 2-3 hrs)
Poornam- made from jaggery and tur dal( Recipe follows)
Oil- for deep frying
salt- little

Method:-

• Grind uradh dhal to a thick paste.
• Mix rice flour with warm water and combine rice flour and urad dal mixture to idli batter consistency by adding salt and keep aside.
• Meanwhile prepare for pooranam

Recipe for pooranam:-

Jaggery- 1 cup
Tur dal- 1 cup
water- 5 cups
oil- 2 tbspns
Turmeric- 1/2 tspn
Cardomom powder- 1/2 tspn

• In a bowl. Add water and bring it to boil. Add tur dal and oil and turmeric. keep it in medium flame. Boil until tur dal is broken little. Take out from the flame and remove the water from tur dal.
• Add jaggery and mix it well and keep it on medium flame again for 10 mins until the jaggery dissolves with tur dal and it becomes liek a stickyconsistency.
• Let the mixture cool down
• Grind it in a mixer in to a smooth paste and add cardoimom powder and keep aside.
  

Now make small balls out of pooranam. Dip it inside that urad and rice mixture.
carefully drop it in hot oil. Fry it in medium flame for that golden color.
Serve hot or cold!!! it tastes yummy. Festival sweet has to be yummy.

Mexican bread patties for " serve it" series- serve it fried

Crisp bread slices stuffed with a cheesy corn and capsicum mixture.
Best for kids finger foods and for an evening snack.

Source:- Tarladalal


Ingredients:-

Bread slices-8

For the filling-

Boiled Corn kernels- 1 cup
Capsicum- 1 chopped
Grated cheese-1/4 cup
All purpose flour- 2 tbspn
Milk-1 cup
Butter- 2 tbspn
salt- To taste
Pepper- 1/2 tspn
Bread crumbs- 1 cup
Crushed red chilli flakes- 1 tspn
Oil- for deep frying

Method:-

• Add Butter in a pan
• Add the flour and stir continuously till you get the smell of cooked flour. See to it it will not discolor.
• Add the milk and whisk well to get a smooth, thick sauce.
• Add the corn, capsicum, cheese and salt and mix well.
• Add pepper and red chilli flakes Keep aside. Let it cool. This filling should be thick and not watery.

• Remove the crusts of the bread slices

• Dip each slice in water and squeeze out the water by pressing each slice between the palms of your hands.

• Put a spoonful of the filling on one slice.

• Roll it into a cylindrical shape or like a patty and seal the sides. Roll the patty on bread crumbs. Keep aside.

• Repeat with the remaining bread slices and filling and keep aside by dusting some bread crumbs on it.

• Heat the oil in a kadai and deep fry the bread rolls till golden brown.

• Serve hot with Tomato ketchup or red chilli sauce .

Sending this to Krithis kitchen

Chinese bhel

Sending this entry to Akila's Dish name starts with C.

This is basically Indo chinese . Got this recipe from my cousin who did chinese cooking classes in Bangalore.

Its awesome and i lovvvvvvvvvve it.

Method:-

Take any normal plain chinese noodles.Boil them with some salt and oil for 5 mins later drain it. After draining it completely,fry it in oil.It should be crispy

Keep aside crispy noodles.

Later cut all the veggies length wise

such as

cabbage

capsicum (if yellow, orange or red- tastes good)

carrot

tomato

cucumber

onion

all veggies keep it in Refrigerator.

when you are making the bhel then take it out from the refrigerator.

Take a bowl, add 1 tspn vinegar

2 tspn powdered sugar

1tbspn tomato sauce

1/2 tspn white pepper

1 tspn soya sauce

1/2 tspn red chilli sauce

salt to taste

mix all these in a bowl and add the veggies

and finally add the crispy noodles

and serve it

Delicious and healthy too.