Moz Ka Metha

This year blogging took a back seat. Was too busy in last few months that i didn't post anything. Only 36 posts were posted compared to last year's 57 posts. Hope this coming year  i will be active in blogging. This year i completed 4 years of blogging (personal blog) and Jan 26th next year i  will complete 4 years in food blog. Learnt a lot from the fellow bloggers about different cuisines. By seeing you all I got guts to attempt the recipes which i would not have done it without seeing your recipes or the pictures or reading your post.

A big thanks to all my friends,bloggers and readers...

Ending this year with a dessert a true hyderabadi style of serving desert after a sumptuous meal. Moz Ka Metha which means Banana sweet. This is a authentic recipe from Hyderabad and calls for very few ingredients similar to Kubani ka Metha and Double Ka metha. Here goes the recipe :-

Sweetened condense milk 1 tin (medium)
Milk 1 cup
Ripe Banana 2
Ghee 1 tbsp
Cardamom powder 1 tsp
Saffron few strands soaked in warm milk
Pistachio few (soaked and skin peeled)

Serves two.

Method:-

In a non stick deep pan take condense milk and milk and let it cook for 10-12 minutes on low flame.

Meanwhile slice banana pieces and slightly roast banana pieces with 1 tbsp of ghee into light brown colour.

After 10-12 minutes of cooking slowly add banana pieces into milk. Let it cook for 5-6 minutes. Check if banana pieces are soft enough. They should not be over cooked.

Once banana pieces are soft enough and the milk has thicken remove from the stove.

Add cardamom powder and saffron strands along with milk.

Sprinkle pista on top and chill until you serve it.

It taste very good if it is chilled.

Serve chilled after a sumptuous lunch/dinner.

HAVE A WONDERFUL NEW YEAR

Achari Paneer

Who is not a fan for paneer?? Till now I didn't meet anyone who says she/he doesn't like paneer. So like everyone we too love paneer, let it be paneer paratha or paneer curry. I have few paneer recipes in my blog, can find the links to recipes at the end of this post. This recipe is from VahRehWah.com.

Once I added mixed pickle to the paneer gravy and it tasted just like the one we get in restaurant.

Ingredients:-

Paneer cubes 15-20
Onions 1 chopped
Capsicum 1
Tomatoes 1
Salt to taste
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tbsp
Curd 1/2 cup
Sugar 1/4 tsp

Achari Masala

Red chillies whole 6-7
Rai/mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
Saunf 1 tsp
Fenugreek seeds/methi seeds 1/2 tsp

Make a fine powder of the above ingredients.

To this powder add capsicum and tomatoes. Make a smooth paste.Keep aside.

In a pan take oil and when hot add onions and sauté until light brown in colour.To this add turmeric powder and ginger garlic paste. Sauté until the ginger garlic is cooked.

To this add the achari paste. Saute until oil leaves the pan. Then add curd and 1 cup of water. Sprinkle sugar.

Let it cook for another 3-4 minutes. Now again oil starts oozing out. To this add paneer. Mix well.

Serve hot with roti.

Paneer Peshwari
Peas paneer makhani
Kadai paneer
Palak paneer burji
Methi Chaman
Palak Paneer
Stir fried spinach with cottage cheese
Paneer butter masala
Paneer chicken

Chole Bhature

Kids winter break started and i am on my toes to feed them. They are bored of eating the same stuff of dal,egg,rice,roti,curry and yogurt. I have to please them sometimes with puris (which i avoid eating). I remember once when i was pregnant with my first child i went to restaurant in Oman and ordered Chole Bhature , i never ate them before so wanted to try. When a plate was brought with a two huge bhature i felt other eaters at the restaurant were staring at my plate thinking how much hungry I am. Those Bhature was huge and I ate two without sharing them with hubby. After that I totally forget about them after leaving Oman.

The other day I was watching Sanjay Thumma's videos and i chanced upon Bhature recipe. This recipe is from VahRehVah.

And chole recipe is not the same which is served with Bhature, this is a different version which i saw in Sanjay Thumma's videos. I made little changes in the recipe.

Ingredients for Bhature

Maida/ All purpose Flour 2 cups
Sooji/Bombay rava 4 tbsp
Curd 4 tbsp
Salt to taste
Sugar 1 tbsp
Oil for deep frying
Water to make dough

Method:-

Mix all the ingredients and add enough water and make soft dough.Let the dough rest for 2-3 hours.

Make small rounds and flaten the rounds. Deep fry them each. Take bhature on a kitchen towel.

The sooji in the bhature made the puris fluffy and they remained like that for sometime.

Ingredients for Chole

Chickpeas 1 cup soaked over night
Cinnamon small stick 1
Onions 1 chopped
Green chillies 1 chopped
Tomatoes 1 chopped finely
Kashmir chilly powder 1 tbsp
Cumin powder 1tsp
Coriander powder 1tbsp
Garam masala 1 tbsp
Garlic 3 (crushed)
Fresh coconut grated 3 tbsp
Oil 3 tbsp

How to make the curry

Pressure cook chickpeas until soft with a small cinnamon stick. Strain and keep the water aside.

Now in pan take oil,when hot add onions and green chillies. Saute until onions turn into brown colour.

Add crushed garlic and tomatoes and salt. Cover and cook until tomatoes are soft enough.

Then add cumin powder, coriander powder, garam masala powder and kashmiri red chilly powder.

Let all the masala cook for 3-4 minutes.

In the mean while slight roast the grated coconut into light brown colour and keep aside until use.

Now add the boiled chickpeas along with the water. Take few chickpeas and crush them into smooth paste.Add this paste to the curry (this gives gravy to the curry).

Let chickpeas boil for sometimes until the gravy thickens. Just before switching the flame off add the grated and fried coconut into the curry.

Mix well and serve hot with Bhature.

Raspberry Yogurt

This is one of the fruits which my girls are eating frequently. I didn't like the taste but they both loved. I made raspberry yogurt which calls for very few ingredients.
Ingredients:

Raspberry 1 cup blended into smooth paste
Thick yogurt 2 cup
Honey 5-6 tbps (depends upon the sweetness you prefer)

Serves two.

Whip yogurt. Mix honey and raspberry paste.

Serve it chilled.

Kadala Curry

If you live or lived in Dubai you wouldn't have missed eating kadala curry. Every cafeteria sells parato with kadala curry.  When i was in Dubai when ever i felt i need to take a break from cooking we used to order parato with kadala curry. Never attempted to make this at home. The other day i was soaking this kadala i suddenly remembered about this curry which is quite famous in Kerala.

The googled for the recipe and i got the recipe from Spicy Chilly.What a curry it was and my taste buds are nodding with me that indeed i satisfied them. Spicy Chilly is a website of a very talented and versatile blogger and her pictures are awesome.I have been following that blog since long and i do read her post but I don't comment much. Now coming to the recipe,i didn't change anything in the recipe i followed the recipe to the core so i am not posting the recipe. For the recipe  this link .Like the previous post here too I am just posting the picture.Enjoy and happy cooking...

Egg Dal

I fell in love the first time i ate dal with egg,what a superb combination.First time i read about this dal in Hamaree rasoi.I am not posting the recipe as i followed the recipe given by deepa to the core.Here are the few pictures which i can't miss clicking them.For the recipe do visit Hamaree rasoi and for baking goodies too....

Prawn Pulao

I am not much fan of sea food,the only fish i eat is Rogu,its a river water fish.I just love the taste of it.After coming here i never brought fish as mostly we get sea water fish which i don't like.But after coming here we are getting frozen prawns and kids love the fry i make.I blogged about the prawns fry here

The other day husband was not at home and daughter wanted to eat biryani and it was pretty cold out and i didn't dare to go out and get chicken.I had frozen prawns so i made this prawn pulao.This recipe i got it from my most treasured book "Kantamani Vantakalu".I carry this book where ever i go,it traveled with me which ever country i had been to. In school i didn't had telugu language and i the learnt only telugu alphabets.This book i am talking is in Telugu and i take my daughter's help to read it for me when husband is not around.Here is the recipe


Ingredients:

Prawns 1kg
Basmati rice 1 kg
Onions 4
Green chillies 8
Ginger garlic paste 2 tbsp
Milk 1 cup
Bay leaf 1
Cloves 6
Cinnamon 6 small pieces
Elachi 4
Mint leaves few
Coriander leaves few
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil 1 cup

Method:

Wash prawns and mix prawns with little salt,turmeric powder and red chilly powder.On a medium heat let the prawns cook in its water until dry.

In a deep bottom pan pour oil.Add 3 cloves,3 cinnamon, elachi 2, bay leaf, onions and green chillies.Once onions and chillies are fried throw in mint leaves.Add ginger garlic paste and sauté for a while until you think ginger garlic is cooked.

Then add the dried prawns mix well.

Add the rice to prawns.Mix well.Add enough salt.

Now pour  1 1/2 litre water (including milk).

Grind the rest left out cinnamon, cloves and cardamom into fine powder.

When the rice is half cooked,sprinkle the above masala powder and let the rice cook in low flame until done.

Serve hot.

Grilled Chicken Frankies

This a slight different version of chicken Frankie.I grilled the chicken and shredded it and made the usual frankie.I blogged about chicken frankie here.Here are the ingredients :-

Grilled chicken few pieces
Rotis/Khaboos/Arabic bread 4
Egg  broken and beaten well 2
Chopped onions 1 cup
Chopped tomatoes 1/2 cup
Amchur powder 1 tbsp
Salt to taste
Oil 1 tbsp

Chopped coriander leaves few
Red chilly powder 1/4tsp

Heat a pan.Spread roti/Khaboos/Arabic bread and brush the roti with egg.Turn and cook the other side with 1tsp of oil.

Remove from pan.

Shred chicken into small pieces.

Now assemble the frankie. Spread the roti. On that spread chicken pieces.Then add onions,tomatoes and coriander leaves.Sprinkle amchur powder,salt and red chilly powder.

Wrap up the roti and roll the end of the wrap with a foil.Serve warm.

PS: Didn't take the grilled chicken pic hence not writing the recipe.Once i make it again will post the recipe.

Pear Blueberry and Strawberry Cake

The first time i tasted blueberries after coming here.I didn't like the taste much but kids just loved them.I like strawberries and pear.Always used to see blue berries cakes and muffins in blogs and never tasted them.I made the below mentioned cake with Blueberry and Strawberry toppings and Pear in the middle of the cake.I  loved the warm bite of cake with the warm Pear in it.

Ingredients:

Plain flour 2 cups
Sugar 1 1/4 cups
Baking powder 1 tsp
Salt a pinch
Unsalted butter 1 cup
Eggs 2
Vanilla essence 1 tbsp
Milk 1/2 cup

Sliced Pears 10-12 slices
Blue berries few
Straw berries few

Method:-

Beat eggs until fluffy.

Mix all the dry ingredients

Mix eggs,vanilla essence and butter.

Slowly pour the egg mixture and milk into the flour and mix well.If still you didn't get the thick batter you can add little milk.

Divide the batter into two.

Line the pan with butter and sprinkle flour.

Pour half of the batter into the pan.Spread Pear slices on the batter and pour the other half batter on the Pear slices.

Lastly spread blue berries and strawberries on top of the batter.

Pre-heat oven and bake the cake for 180 degrees Celsius for 40-50 minutes.

Now when you insert sewer into the cake it should come out clean. 

Corn Curry

This is my mom recipe and the taste of the curry is awesome.This can be had as a side dish for rice or rotis.I had it with roties and taste was superb.

Ingredients:-

Sweet corn cob 1
Udad dal/Menapappu soaked for 1 hour
Fresh coconut grated 3 tbsp
Turmeric powder 1/4tsp
Salt to taste
Onion chopped 2
Green chillies chopped 3
Oil 2tbsp

For seasoning

Rai/avalu 1/4 tsp
Udad dal 1/4tsp
Curry leaves few

Method:-

Boil corn and keep aside.

In a pan take oil.When hot add all the seasoning.Saute for a minute.

Then add onions and green chillies.Fry until onions are pink in colour.

Add corn and udad dal and mix well.Add salt.

Saute for a while and lastly add grated coconut.

Serve hot with rice or rotis.

Mixed Dal

Ingredients:-

Green Moong dal
Udad dal
Toor dal
Yellow moong dal
Chana dal

All dal in the same quantities.

Onions 1
Green chillies 1
Coriender leaves few
Turmeric powder a pinch

Soak dal for 2 hours.
Pressure cook all the dals along with one onion,one green chilly,turmeric powder and coriander leaves.

For tempering

Rai 1/4 tsp
Udad dal 1/4tsp
Zeera 1/4 tsp
Hing little
Chopped onions 1
Chopped green chillies 1
Coriander leaves few
Ginger chopped 1/2''
Red chillies 2
Curry leaves few
Oil 2 tbsp
Salt as per taste

Once the dal is cooked mash it very lightly.

Heat oil in a kadai and saute rai,udad,zeera, hing,red chilly and curry leaves.Add in ginger,onions and green chillies.Fry for a while.
Add in dal and salt.If the dal is dry add little water and cook for 4-5 minutes.Garnish with coriander leaves and serve hot with hot rice or rotis.

Andhra Prawn Fry

We have been told by doctors that prawns are very high in cholesterol.We avoid eating prawns and they are quite costly too but very tasty.My daughters love prawns and when ever we go to restaurants we order for loose prawns.At my mothers place i used to eat a lot but after getting married i hardly cooked prawns.In last ten years i cooked prawns 10-11 times.

Ingredients:-

Prawns 500gm/1/2kg
Cinnamon 1''pc
Cloves 1
Onions cut into length wise 1
Green chillies slited 2
Curry leaves few
Ginger garlic paste 1 tbsp
Turmeric powder 1/4 tsp
Chilly powder 1/4 tsp
Coriander powder 1/4 tbsp
Garam masala powder 1/4tsp
Salt to taste
Oil 3 tbsp

Method:-

Wash prawns thoroughly and de-vein the prawns.

Boil prawns with little salt for 3-4 minutes.Drain water and keep the prawns aside.

Heat oil in a kadai,add cinnamon,cloves,curry leaves,onions and green chillies.Saute until onions change colour.

Now add ginger garlic paste and saute till the curry changes into brown colour.Now add prawns, salt, turmeric powder and coriander powder.

Saute for a while maybe for 5-6 minutes until the prawns are dry.

Lastly add red chilly powder and garam masala powder.

Serve hot as side dish or as party snacks.

Chicken Kurma

Chicken 1/2 kg

Onion chopped 1

Green chillies slited 2

Tomatoes 3 big

Beans chopped 8-9pcs

Potatoes chopped (big pcs) 2

Ginger garlic paste 2 tbsp

Cinammon 1/2 incn pc

Cloves 2

Bay leaves 1

Red chilly powder 2 tsp

Turmeric powder 1 tsp

Curd beaten 1 cup

Salt as per taste

Oil 4 tbsp

Masala paste

Fresh coconut 3 tbsp

Coriander powder 1 tbsp

Cinnamon 1/2 inch pc

Cloves 2

Elachi small 1

Khas-khas 1 tsp

Shahi Zeera 1tsp

Make a smooth paste of the above ingredients.

Marinate chicken with salt,curd and ginger garlic paste for an hour.

Fry onions and green chillies in the oil until onions changes colour.Add cinnamon,clove and bay leaves.Add ginger garlic paste and saute for few minutes.Add beans and potatoes along with salt.Cover with a lid and let it cook for few more minutes.Now add turmeric powder and red chilly powder.

Then add the above masala and saute for 2 minutes.

Add chicken and mix well and cover and cook until chicken starts leaving oil.Then add big chunks of tomatoes and add 1/2-1 cup of water.

Let it come to boil and simmer the flame and cook till the gravy thickens.

Serve hot with rice or roti.

Pizza Paratha

This recipe i got if from Rahat kitchen video.Here the chef shows a different way to make paratha.I tried doing it and i am satisfied with the outcome.The chef says its ok if the stuffing comes out.With normal way of making paratha i try hard to see that the stuffing doesn't come out.

This is quite similar to any veg paratha it is just a addition of grated cheese.The taste was awesome and i fried the paratha with butter.So butter enhanced the taste of paratha more.Here is the recipe and i am posting the pic how to make paratha in a different method.This i learnt it from Rahat kitchen.

Ingredients:-

For the dough

Wheat flour 2 cups
Maida/plain flour 1/2 cup
Salt as per taste
Milk 1/2 cup

Make a soft dough with the above ingredients adding required water.Keep covered and let it rest for sometime.

For the stuffing

Grated cheese 1/2 cup
Chopped veggies of your choice,maybe 2 cups
Oregano 1 tsp
Coriander leaves few
Oil 1 tbsp
Salt as per taste

How to make paratha in a different way

Take oil in a pan,once oil is hot enough add all the veggies,oregano,coriander and salt.Saute until veggies are soft.Let the stuffing cools.

Take a cricket size ball dough.Flatten it with a roll pin.

Keep the stuffing in the middle of the roti.

Grate cheese on the stuffing.

Roll the roti from one side.And roll the other end on it.

Again roll the long log into a flat ball.

Now don't use the rolling pin,instead used your hands to make the paratha.

Use enough dry flour and press the paratha with your hands.

Fry the paratha with butter and serve hot with curd and pickle.

****I hope the pictures speaks more than my explanation of how to make paratha.

Besan Dahi Phulki

When i was in dubai i regularly used to eat at pakistani restaurant.I love pakistani food and the best are their kababs and parathas.I used to watch pakistani cookery shows too in Ary channel which i miss here.Few days back i was browsing a pakistani website zaiqa.com.They have the cooking videos telecasted on tv.I came across Besan Dahi Phulki.This recipe is quite similar to Pakore Wali Kadhi in my blog.I searched the web for a written recipe which i didnt get,so i watched the entire show,wrote the ingredients and the recipe.

I made this as a side dish to go with Capsicum rice.I loved the combo but it depends on once taste.This can be eaten as evening snack,that's what my kids did.They ate the left over in the evening.

Ingredients:-

Besan/Senagapindi 1 cup
Salt as per taste
Cooking soda a pinch
Pepper 1 tbsp
Oil for deep frying
A bowl with warm water (to soak the pokaras in it)

How to make pakoras 

Mix besan with 1/2 cup of water and let it rest for 1-2 hours.If you think batter is too thick then  little water can be added.

After 1-2 hours add salt,cooking soda and pepper.Mix well.

Heat oil.Drop besan into small rounds into the hot oil and fry until golden brown colour.

Take a bowl with warm water and leave the pakoras in the water.

Now make dahi.

Dahi/yogurt/perugu 2 cups
Salt very little
Red chilly powder 1/2tsp
Roasted cumin powder 1/2 tsp
Amchur powder 1/2 tsp

Oil for tadka/talimpu

Cumin seeds/zeera 1/4 tsp
Red chillies 3nos
Curry leaves few

Whisk dahi until smooth and add very little salt.

Then add amchur powder,red chilly powder and cumin powder.

Squeeze water from pakoras and leave them in the curd.

Take a small pan add oil.Once hot add zeera,red chillies and curry leaves.Once they are fried  pour the takda on the curd.

Sprinkle chaat masala and coriander leaves.

Let it rest for 2-3 hours before being served.

Pudina Pachadi (Mint Chutney)

A very simple chutney and tasty chutney.Calls for very few ingredients.My mom makes best pudina chutney,i just love what she makes.Here is the recipe

Ingredients:-

Fresh coconut grated 1/2 cup
Mint/pudina leaves 1/4 cup (each leaf plucked from the tiny branches)
Green chillies 3
Salt as per taste
Oil 1tsp

Method:-

Fry green chillies and pudina with 1 tsp oil for few minutes.
Grind coconut,green chillies,pudina and salt into thick coarse paste.The chutney need not be grinded into smooth paste.It taste good when it is coarse.

Set Dosa

I saw set dosa many times in south indian hotels menu but never tried as i am found of masala dosa so when ever i visit hotel for breakfast or dinner i order masala dosa.I was browsing some websites for dosa and came across set dosa.The recipe i am writing here has been adopted from Finger licking food.This dosa has become a quite common in my house.I usually serve set dosa with chutney and sometimes with chicken curry.

Ingredients:-

Rice 2 cups (soaked in warm water for 3-4 hours)
Poha/Attukulu 1/2 cup soaked just before grinding the rice.
Fenugreek seeds 1 tsp
Curd 1/2 cup (sour)
Salt as per taste
Cooking soda a pinch
Oil for frying

Method:-

Grind rice and fenugreek into fine paste.Add poha,curd and salt and grind again into fine smooth batter.

Leave the batter for over night to ferment.

Next day add cooking soda and mix well.

Heat a non-stick pan.apply oil on the pan.Take a big ladle of batter and pour it on the pan.Don't spread the batter unlike normal dosa.

Sprinkle little oil around the dosa and flip it once you notice small holes on the dosa.

Once flipped  let it be there for few more seconds.

Then serve hot with your choice of dip.

Capsicum Egg

I have bookmakered this recipe in 2009 and it took almost 2 years to make it.This somehow slipped from my mind that i have to taste this combination of egg with capsicum.Few days back i was browsing my book marks and found this one.This i bookmarked from Simply Sindhi blog.This blog has wonderful sindhi authentic recipes.

Ingredients:-

Capsicum 5
Onion 1 chopped
Green chilies 2 chopped
Tomatoes 1 chopped
Eggs 2
Turmeric powder 1tsp
Coriander powder 1tbsp
Pepper powder 1tsp
Red chilly powder 1tsp
Oil 2 tbsp
Cumin seeds 1/2 tsp
Milk 1/4th cup
Salt to taste

Method:-

Take oil in a pan.When hot add cumin seeds.When they change colour add onions and green chillies.

Saute until onions are pink in colour.

Add tomatoes,capsicum and salt.Cover and cook till capsicum are soft.

Then add coriander powder and turmeric powder.

Saute again for a minute.

Now break eggs in the center and leave it for a minute.

Then add milk and mix the curry.

The egg will get cooked in 2-3 minutes.

Lastly add pepper powder and mix well.

Serve hot as a side dish with rice or with roti.

Sagubiyam vada/Sabudana Vada/

 
I used to make this very often 9 years back when i was newly married.Later on i totally forgot about the vadas.Few days back i made sagubiyam vadiyalu and i had much of sagubiyam left after making the vadiyalu.I usually make sweet or just i boil them and give my girls to drink with or without milk.This sagubiyam reduces heat in the body and very good for the kids.

Ingredients:-

Sagubiyam/Sabudana 1 cup
Buttermilk 1 1/2 cup
Potatoes 2
Peanuts (fried) 2 tbsp
Onions chopped finely 1
Green chillies chopped finely 2
Ginger small pc chopped finely
Salt to taste
Oil for deep frying

Method:-

Soak sagubiyam/sabudana in buttermilk for- 4-5 hours.Boil potatoes and crush peanuts.Chop onion and green chillies finely.

Drain any excess buttermilk left after soaking for 4-5 hours.Mash potatoes and add it to the sabudana.

Then add peanuts,ginger,salt,onions and green chillies.Mix well and make small patties and deep fry in hot oil.

Take them on a absorbent paper and serve hot.

Mango Date Yogurt

 Nothing like having fruit yogurt after a delicious meal.In store there is not much choice of fruit yogurt.We get only strawberry fruit yogurt.In dubai we used to have quite a few varieties of fruit yogurt but not here.So i thought of making fruit yogurt at home.The combination of mango and dates are too good to express and that too topping of raisins and walnuts enhanced the taste of the fruit yogurt.Here is the recipe which is quite simple and can be done in a jiffy.

Ingredients :-

Yogurt 2 cups
Mango 2 cups
Dates 10-12 dates (De-seeded and chopped finely)
Honey 4 tbsp
Sugar 4 tbsp

Serves four

Method:-

Whip the yogurt.Take dates and mango in a glass.Sprinkle 1 tbsp sugar over it.

Slowly add the whipped yogurt.Then add honey.Sprinkle walnuts and raisins.Can be eaten or else leave it the refrigerator for a while and have it chilled.

Saggubiyam Vadiyalu

 This is in continuation with my earlier post on summer specials.These are done in summer and eaten in the whole year.I have given the link of previous post on summer specials at the end of this post.

Sagubiyam/Sabudana vadiyalu are must in any andhra house.These are dried in the sun for 2-3 days and eaten in the whole year.This recipe too calls for very few ingredients and just melts when deep fried.

Ingredients:-

Saggubiyam/Sabudana 1 cup
Water 5 cups
Buttermilk 1 cup
Cumin seeds crushed 2 tbsp
Salt as per taste.

Method:-

Wash saggubiyam and keep aside.

In a big deep vessel take 5 cups of water.Let it come to a boiling point.

Then slowly add the cleaned saggubiyam and constantly stirring until saggubiyam is translucent.Now add cummin seeds,salt and the butter milk.

Then stir and see that a layer doesn't form on the top.When you stir continuously the top layer is not formed.

Take a saggubiyam and check if it is cooked.If is it done let the mixture cool.It may take about 2 hours to completely cool.

By this time the mixture would have thicken.Stir once again and see that no lumps are formed.

Take a plastic sheet and spread the mixture in small flat rounds.Let it dry for the full day under the sun.

Evening slowly remove each vadiyalu and place them under the fan.Next two days again dry them under the sun.

Once dried they should be stored in a air tight container.And use it when required.

For frying

Heat oil and leave few vadiyalu into the hot oil.It takes few seconds to swell and change colour into white.Take it on a tissue and serve as snacks or with rice and dal.

Click the picture below for Biyyam Vadiyalu