McDonald's hot Apple Pie

Hmmmm...hot apple pie...Thought itself is mouthwatering isn't it. I never thought one day i will make them. It was so delicious and yummy...It burnt my mouth  but who cares...The combination of sugar,apple and cinnamon is beyond the description.

Pretty easy to make. Made two batches. One batch i deep fried and one batch i baked. Fried was more tastier on par with mcdonalds but were little oily. The one baked were tastier too.Here is the recipe

Ingredients:

Puff pastry sheets
Apple 3 chopped finely
Brown sugar 2 tbsp
Icing sugar 4 tbsp
Cinnamon powder 1 tbsp

Method:-

Take apple in a bowl. Add brown sugar,icing sugar and cinnamon. Mix thoroughly and keep the bowl on the stove with low flame.

Stir and let the apple cook for few minutes. Once the apple is soft and the liquid thickens. Remove from the stove and let it cool down.

Now take the pastry sheet. Put 1 tbps of apple and wet the edges with water. Fold the sheet and prick the edges with the fork.

Let the pie rest for 10 minutes in the fridge. Deep fry in the oil until light brown colur. Serve hot.

Pre-heat the oven at 180 degrees celsius and  bake them for 10-15 minutes on 180 degrees Celsius.Serve hot...yummmyyyyy....

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

Maida Chips

Wishing you all a Happy Diwali and have a wonderful and safe diwali.

The quickest and easiest diwali sweet is maida chips or diamonds (which we kids used to call when my mom made them when we were kids)This is my mom recipes and it can done in a savories too.And this sweet calls for very few ingredients.Here goes the recipe :-

Ingredients:-

Maida/plain flour 1 1/2 cup
Ghee 1/4th cup
Sugar 1 cup
Oil for deep frying

Method:-

Make a hard dough with maida,ghee and water similar to puri dough.Let it rest for 1/2 an hour.

In the meanwhile take the sugar in a deep bowl and add water just till the sugar.Leave a side so that sugar dissolves in the water.

Make balls similar to cricket ball and roll out into a big round circle.Dusting on both the sides.

Make long cuts diagonal and vertical lines and the cut pieces should resembles diamond shape.(I have a spoon which can be seen in the picture which a small disc at one end.I always use that spoon to cut the diamond shapes.

Heat oil in a heavy bottom kadai and deep fry the cut diamonds in batches till golden colour.
In the meanwhile make sugar syrup.Let it cook till you get thick syrup.To check if it is done or not,take water in a small plate and add a spoon of the syrup to the water.With your fingers if you can make a ball then the syrup is ready.

Then slowly add the diamonds to the sugar syrup and mix and take them on a plate.Once they are warm try to separate each pieces.

More diwali sweets and savories below :-

Savories

Panasa thonalu 
Murukulu/Jantikalu
Ribbon Pakoda
Mathri
Chegodilu
Karapusa
Chakalu
Murukulu--2


Sweets :-

Gavvalu
Kadhu ki Kheer 
Kajjikaya/Gujjiyas
Bellam kommulu/sweet muruku

Kadu Ka Halwa and an entry to indusladies e-book

For the upcoming Diwali on October 26th, 2011, Indusladies is compiling an E-Book called “100 Yummy Diwali SweetRecipes”. We are collecting sweet/dessert recipes from various bloggers to be featured in this E-Book.

This E-book will be made available as a free download to our community's 1.3 Lakh+ members. In addition, they are also be making this E-Book available to our 9000+ Facebook fans and Twitter followers. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!!

We believe this would be a nice way to get the word out about a wonderful blog to the entire membership of IndusLadies!!

Are you a Food Blogger? Or do you have friends who are Food Bloggers? Here's a great news for the Food Bloggers out there who have been blogging for alteast 1 year now...

Those bloggers interested in submitting a recipe for this E-Book...all you need to do is as follows:

1. Send a link from your blog for a sweet /dessert recipe. It should also include the picture of the sweet/dessert. Your recipe, food picture, recipe URL as well as the entire blog URL will get featured in the E-Book.

2. In return, we need you to do two things:

- Now make a blog post in your blog announcing the E-Book compilation by IndusLadies and the recipe you are sending for this E-Book. That way inviting your co-bloggers interested to send in their contribution by Oct 10th,2011.

Any blogger interested can send their entry to partners@indusladies.com by October 8th.

My entry to the e-book is Kadu ka halwa...

Kadu ka halwa is quite quick to make with very less ingredients.My kids and myself love this and when ever i lay hands of fresh kadu(sorakaya) i end up doing this.This recipe i adopted from punjabi recipes.

Ingredients:-

Kadu/Soorakaya/Bottle gourd (peeled,de-seeded and grated) 2 cups

Almonds/badam 8-10

Milk 1/2 cup

Ghee 1/4 cup

Sugar 1/2 cup (can be increased and decreased based on once taste buds)

Elachi 1 (powdered)

Method:-

Heat ghee in a non stick pan.Add the grated kadu and saute till kadu is partially cooked.

Now add milk and cook until kadu is tender,which may take around 5-7 minutes.

Add sugar and mix well.Let it cook on slow flame for about 4-5 minutes until the water evaporates.

Sprinkle grated almonds and serve hot.

Sunnudalu

Sunnudalu is a traditional Andhra sweet which is made during festivals and baby showers.It is very nutritious and involves very few ingredients.I usually make this for my daughters and everyday without fail i give them one in the evening.Its been a while i made them and i was told by mom and other relatives to make them for my daughter who was hospitalized for 3 days due to high temp and she lost 4 kgs of weight,as such she is thin and now she was become very weak.The good thing is now she is having her summer break from school so i can utilize this time to give her healthy food with enough rest at home.This laddu my mom made for her and here goes her recipe

Ingredients:-

Udad dal 1 cup

Rice 3 tbsp

Jaggery 1 cup

Ghee 1/4 cup

Method:-

Dry roast udad dal until light brown colour and remove from the pan as even after switching off the stove the hot pan still fries the dal and dal turns into dark brown colour (it doesn't taste good).Immediately after switching off the flame take the udad dal on a plate and spread it to cool.

In the same pan dry roast rice until light brown colour and add that to the udad dal.

Let both completely cool.

In a mixer grind both into powder not completely soft but a little coarse.

Grind the jaggery on a paper with a mortal (i don't grind jaggery in the mixie as it tends to leave water when grinded with the dal and rice.

Add the jaggery to the dal and rice powder.Now slowly add ghee and make round balls.The amount of powder to take in your palm depends on your palm size.

Let it dry for sometime before you store in a air tight container.

Beetroot Halwa

Ingredients:-

Beetroot 1 cup (grated)

Sugar 1/2 cup

Milk 1/2 cup

Elachi/Cardamom 2 crushed

Ghee 4 tbsp

Raisns few

Cashew nuts few

Almonds 3 grated

Method:-

Fry cashew and raisns in 1 tsp of ghee and keep aside.

Heat the rest of the ghee and fry beetroot for 5-7 minutes.

In a heavy bottom pan take milk and let it come to boil.Now add fried beetroot and mix well.

Stir occasionally until the milk dries off.Now add sugar and stir continuously.

Sugar melts and leaves the sides of the pan.Now add the dry fruits and stir until it is semi dry.

Serve hot or cold...

Gavvalu

Gavalu (shell) is a famous sweet which is made during the festivals.I made this for sankranthi.Gavalu can be sweet and hot.I have done both but i prefer sweet than hot.

The ingredients are very few but to make this you need gavalu chaka ie a wood piece which has small horizontal slits.And the dough is made into small marble size balls and rubbed on the slits and they form a shape similar to shells which in telugu called gavalu.

This is the shape of gavalu chakka (wood piece)

What is needed to make gavalu :-

Plain flour/maida 2 cups

Samolina/suji/bombay rava 1/4th cup

Milk 1/2 cup

Ghee 4 tbsp (optional)

Jaggery 1 cup grated

Elachi 1

Oil for deep frying

How to make gavvalu :-

Make a soft dough with maida,rava,milk and ghee.Let is rest for 1/2 an hour.

Apply little oil to the mould (gavvalu chakka)

Make small marble size balls and rub each ball on the mould.You will get shell shape.Do with entire dough.

Heat oil and add gavvalu in batches and fry till golden colour.Take them on a kitchen tissue.

In a thick bottom pot take jaggery and add water till the jaggery immerse in the water.

Let it cook till you get thick syrup.To check if it is done or not,take water in a small plate and add a spoon of the syrup to the water.With your fingers if you can make a ball then the syrup is ready.Add elachi powder to it.

Now add the fried gavvalu and mix well and spread them in a big plate.If you

found gavalu are attached to each other,slowly try to detach them and spread them.

Let it come to room temp and store in a air tight box.

Now the recipe for salted gavvalu

Maida 2 cups

Semolina/suji/bombay rava 1/4 cup

Carway seeds/Ajwain 1 tbsp

Red chilly powder 1 tbsp

Salt as per taste

Method:-

Same as sweet gavvalu but with this there is no need of adding jaggery.

Kadhu Ki Kheer

I saw this recipe of kadhu ki kheer at zaiqa long back and it is very easy to make with very few ingredients.I made this on the sankranthi.

Ingredients:-

Kadhu/Soorakaya/Bottle gourd - 1 cup grated

Milk 2 1/2 cups

Milk powder 1/4 cup

Sugar 1 cup

Raisins few

Cashew few

Almonds few

Green cardamom 1

Ghee 1 tbsp

Method:-

Fry all the dry fruits in the ghee and keep aside.

Remove seeds from the bottle gourd and grate it

Heat milk in a thick bottom vessel.Let it boil for 5-6 minutes.

Mix milk powder in a little water and add it to the boiling milk and stir continuously

Then add grated bottle gourd,sugar and all the dry fruits.

Keep the flame in simmer and let it boil for another 5 minutes.

Serve hot or cold.

Chakari Pongali/Sweet Pongal

I made this pongali on the bhogi day.I love this combination of jaggery,moong dal and rice.Very easy to make and very tasty dessert.

Ingredients:-

Raw rice 1 cup

Moong dal (pesara papu) 1/4 cup

Jaggery 1/3rd cup

Elachi 1

Cashew few

Raisins few

Badam 4 (soak and blanched)

Ghee 3 tbsp

Method:-

Soak moong dal for 2-3 hours.

In a pan take ghee and fry cashew,raisins and badam separately.Keep aside.

Pressure cook rice and dal,approx for 4-5 whistles

In a deep bottom pan take jaggery and 1/2 cup of water.

Bring it to boil.Then add the cooked rice and dal.

Mix throughly and add the cashew,elachi,raisins and badam.

The left over ghee after frying the dry fruits can also be added to the pongali.

Let all the water dries up and jaggery is thoroughly mixed with the rice.Then switch of the stove.

Ras Malai --- Indian Cooking Challenge

  I didn't participate  in indian cooking challenge since last two months as i didn't had muruku presser with me and other one i didn't had guts to attempt it.At home we all love bengali sweets and i have blogged about Rasgulla .We always buy halidram's tin almost 2-3 times a month,my hubby loves it and gobbles half of the tin.Half of the procedure is similar to Rasgulla and is quite easy to make.Just check manjula's video for the detailed procedure.I recommed that website because i learned making rasgulla's from that site.

Before marriage my mom used to get these always when there is a birthday at home and my younger sister loves this.Next time when i visit my mom will make these for her.Here is the recipe given by srivalli .:-

Ingredients:-

Milk 1 liter for making panner and 1/2 liter for milk syrup
Lemon 2 tbsp
Sugar 6 tbsp for sugar syrup and 3 tbsp for milk syrup
Water 1 big glass of water
Corn flour 1 tbsp
Cardamom 1 crushed
Almonds grated 4-5
Safforn (optional and my addition)

Method:-

1. Boil milk.Add lemon and boil till it breaks
2. Strain the curdle milk in a strainer,run through the water so that the taste of lemon goes off.Then wrap in a cloth and hang it,so that all the water drips out
3. Take a cooker,add water and sugar.Let it boil for sometime.
4. Knead the panner and corn flour for 5-8 minutes or till your hands are oily.Make small size balls and slightly press on the top.Be careful when making balls and they tend to increase the size when cooked.So always make small size balls.
5. Slowly drop these balls in the boiling sugar syrup.And close the cooker and wait till u get one whistle and switch of the stove.
6. Remove the balls and squeeze the water. Keep aside.
7. Take the 1/2 liter of milk and boil till it is reduced to half.
8. Add sugar and cardamom .Mix well.
9. Slowly add the panner balls to the milk syrup and switch off the stove.
10. Let it cool and refrigerate it.Sprinkle almonds and pista when serving.

PS:-The panner has to be knead very well.There should not be any cracks while making the balls,if there are any  cracks the panner balls disintegrate in the sugar syrup.If you find any cracks just knead it again and if you think it is too dry just add 2-3 drops of water and knead again.Your ras malai shapes depends on your kneading the panner dough.

Peanut Ladoo

Ingredients:-

Peanuts 1 cup
Jaggery 1cup (grated)
Ghee 2 tbsp

Method:-

Roast peanuts and remove skin.Keep aside.
Take jaggery in a thick bottom vessel and add 5 tbsp of water.Let the jaggery melts.
Now make a thin syrup.
When syrup is done*.Switch off the stove and take the bowl down on the floor.
Add ghee and peanuts.Mix thoroughly and take the peanuts in a flat plate.
Wet your hands and make ladoos into your preferred sizes.These ladoos can be stored for long.

*To check whether the syrup is done or not take a bowl with water.Pour a teaspoon of syrup into the water.With your fingers gather the syrup into a ball.If a ball is formed then the syrup is ready.

Nutty Flapjacks

Ingredients:-

Quick rolling oats 1 cup

Roasted and chopped nuts 1/2 cup (almonds,walnuts and cashewnuts)

Raisins 2 tbsp

Brown sugar 1/2 cup

Butter 1/4 cup

A pinch of salt

Method:-

Cream the butter,sugar and salt in a bowl until soft and creamy.

Add remaining ingredients and mix well.

Grease a shallow square tin with butter.

Pour the mixture into the tin and press it evenly.

Bake in a pre-heated microwave oven at 180 degrees for approx.20 minutes.

Remove from the microwave and allow to cool slightly.

Mark into thick pieces using a knief.

Loosen around the edges.When firm break into pieces.

Kids will like these.

Recipe source:-Healthy snacks for kids by Tarladalal

A Day To Celebrate with Gulab Jamoons

25th Jan 2009 is the day when i started my blog.It's been a wonderful year.Posted 181 post with 200+ recipes.My blogging all started when i met my classmate in a social networking site.The journey so far has been wonderful and entertaining.In this virtual world met so many like minded people and brought close to few of them.Hugs to all my readers and friends and special hugs to Padma rekha of plantain leaf and Lubna of yummy food,without support from you both i don't think i would have completed one year of blogging.

I am celebrating my blog anniversary with gulab jamoon.The recipe i got it from a omani friend.I have tried making gulab jamoons many times and not once i got it right.Then one day i was cleaning my old hand bag and i got a paper which has this recipe written by my omani friend 7 years back.7 long years the recipe was laying with me and i was searching for a perfect and easy recipe to make jamoons.The jamoons came out very well with this recipe and i am making them again on 1st feb on my daughter's birthday.

Ingredients:-

Milk powder 2 cups

Maida 2tsp

Oil 1tsp

Eggs 2

Baking powder 2tsp

Sugar 2 cups

Water 1cup

Method:-

Beat egg and keep aside

Mix milk powder,maida and baking powder

Slowly add egg to the milk powder and make a soft dough (don't just add the entire egg to the milk powder,slowly with tablespoon add the egg and if egg is left discard it)

Apply oil to the hands and make small balls.

Heat a pan with enough oil for deep frying.Once the oil is hot,minimise the heat.

Fry jamoons in low heat only carefully turning them.When they are fried on high,inside of the jamoons are not cooked,so always they have to be fried on low heat.

Meanwhile mix water and sugar and let it come to one boil.Remove from the stove.

Once jamoons are light brown in colour transfer them into the sugar syrup.

Can be served immediately or can be served later.

I love to eat gulab jamoons hot and with vanilla ice cream.

I am grateful to you all who visit my blog,read and comment.Your comments are like back bone to my blog,without your comments i don't think i would have completed one year of blogging.

Diwali wishes and Paramannam (rice pudding)

WE WISH YOU

A

VERY HAPPY, HEALTHY, PROSPEROUS, VIBRANT & COLOURFUL

DIWALI.............

MAY ALL YOUR WISHES BE COME TRUE....

Paramannam or rice payasam is the most common prasadam in andhra.In my house mom used to make this for every festival as this is the most favourite dessert.Paramannam can be done with both sugar and jaggery but i prefer jaggery.This sweet can be eaten both warm or cold.

Ingredients:-

Raw Rice washed and drained 2 cups
Grated jaggery 1/2 cup
Milk 1 liter
Green cardamom 2 (crushed)
Fried cashewnuts and raisins for garnish
1 tbsp ghee(clarified butter)for frying cashewnuts and raisins

Method:-

Soak rice for 1 hour.

Drain water from the rice after one hour and add milk.

Cook till the rice is soft and if needed add little water or milk.

Mean while fry cashewnuts and raisins in the ghee.

Once the rice is cooked and is soft switch off the stove and add grated jaggery,cashewnuts and raisins.

Mix throughly and cover it until served.

PS:-After adding jaggery don't cook payasam,if cooked it will split.

The prasadams i made today.

My laxmi poja.

Kajjikaya/Gujjiyas

Kajjikayalu is famous andhra sweet which is made for dusheera or diwali.The main ingredients for the stuffing are the sooji/semolina/bombay rava,sugar,dry coconut and deep fried.I made this for dusheera and made few changes like adding dry dates and roasted chickpeas instead of poppy seeds to the filling.

Ingredients:-

Maida 500gms

Bombay rava/semolina 500 gms

Salt 1/2 tsp

Milk 1 cup

For filling:-

Bombay rava/semolina 500 gms

Nuvullu/Sesame 200 gms

Poppy seeds 100 gms (as i don't get khus khus here i used putnalu pappu/roasted chickpeas)

Dry coconut 1 (finely grated)

Dry fruits (cashewnuts,raisins or any dry fruit of your choice)

Dry dates 10 (finely chopped)

Elachi 5

Oil for deep frying

Method:-

Dry roast rava,sesame and poppy seeds separately.As i have used putnalu,i crushed it.

Mix all the fillings and keep aside.

Mix maida,rava and salt thoroughly.Add milk and make a dough similar to puri dough but not too soft.Keep aside for half an hour.

Roll each ball into thin puri with rolling pin.

Spread 1 tablespoon of the filling on the each puri and apply little water on the edges of the puri and fold it to half.Press the edges firmly.If you have the mould than it is very easy to make this.

Heat enough oil for deep frying and drop kajjikayalu slowly into the oil one at time and can fry 3-4 at one go.Turn them carefully on to the other side and fry till light brown in colour.

Deep fry on medium heat.

Happy Dussehra and its delicacies

Happy Vijaydashmi to friends and the readers.I miss the festival atmosphere back home and i dont feel like doing it here but as my kids are small i want them to know what is a festival,what we do on that day,what parasadams we offer to the god and goddess.I remember this day my dad used to do puja for his scooter and mom's tvs and put a big marigold garlands on the both the vehicle.Inspite of having a car here we can't do puja for the car.I made vada,nimakaya pulihora (lemon rice) and booralu.Before the festival day i made murukulu and kajikayalu.Vada/Garelu recipe is here,Borralu/purnalu recipe is here

Nimakaya Pulihora (Lemon rice)

Ingredients:-

Rice 2 cups
Salt as per taste
Turmeric 1/2 tsp
Juice of 2 lemon

For seasoning

Channa dal few
Udat dal few
Rai few
Red chilly 2
Curry leaves few
Peanuts
Salt as per taste
Asafoetida

Oil 5 tbsp

Method:-

Cook rice.Add turmeric powder and mix thoroughly.
Heat oil,fry peanuts and keep aside.

In the same oil add all the seasoning and when they splutter,add it to the cooked rice.
Add peanuts,salt and mix thoroughly.Lastly add lemon juice slowly to the rice and mix properly.

Kajjikayalu and murukulu recipe will follow in my next post.

Vinayaka Chavathi

I never did Vinayaka chavathi alone and this is my first vinayaka chavathi which i did i alone without the guidance of my mom or my m-law.Last year i was fortunate to celebrate the festival with my mom who did puja and read ganesh story.After coming here to gulf i never got holidays on our festivals and there is no public holidays for our festivals.So i always used to go to work and my m-law who was staying with me used to do puja and in the evening i used to eat the delicacies.My friend sandhya gave me the sholkas to do the puja and mom told me how to make the delicacies.

Called up mom and took the recipe of undralu and kudumulu and made pasham which my m-law used to make it.That came out well but i am not sure of the measurement hence i wont be writing the recipe of pasham.

My girls

Undrallu

Ingredients:-


Rice flour 1 cup
Channa dal 2 tbsp (soaked for one hour)
Salt a pinch
Oil 1 tbsp
Water for making dough


Method:-


Make a hard dough with riceflour,channa dal,salt,oil and water.Make desired size balls and steam the way idles are steamed for 7-8 minutes.

Sweet version of undrallu


Ingredients:-



Rice flour 1 cup
Jaggery 1/4 cup
Water for making dough



Method:-


Make a hard dough with rice flour,jaggery and water.Make small size balls and steam the way idles are steamed for 7-8 minutes.


On the day of the festival we are supposed to see nine ganesh.In Hyderabad each and every lane ganesh idol are worshipped and we all used to visit nine ganesh.Now here i hardly know anyone who celebrate the festival,today i will blog hop and see ganesheshas in the other blogs.

Carrot Halwa --- Microwave

Ingredients:-

Carrot 2 cups (grated)

Milk 1 1/2 cup

Sugar 1 cup (can be adjusted according to the taste)

Ghee 3 tbsp

Cardamom 1

Cashew and Raisins few

Almonds (soaked,peeled and shredded)

Method:-

Take ghee and carrot in a microwave safe bowl and microwave high for 2-3 minutes until the carrot is fried.

Take milk in another microwave safe bowl and microwave high for 10 minutes,now milk has reduced to half

Add fried carrot,sugar and cardamom to the milk and mix thoroughly and microwave high for 10 minutes but remember to check in between whether milk is sufficient or not.Can add milk if you feel halwa is dry.

Then add fried cashew and raisins and sprinkle almonds on top and serve.

These halwa is going to the pot luck party -- Microwave easy cooking event by srivalli of cooking 4 all seasons. and to the FIL-Milk hosted by Sanghi of Sanghi's food delights

Aloo bhat (Potato rice) and Samiya Payasam-- Microwave

Aloo Bath

Ingredients:-

Potatoes 1/2 kg

Basmati rice 1/2 kg

Coconut 6 tbsp (fresh grated)

Green chillies 4

Onion 1 big

Ginger garlic paste 1 tbsp

Coriander 1 tbsp

Clove 3

Cinnamon 1 inch pc

Cardamom 3

Bay leaf little

Turmeric powder 1/4 tsp

Salt as per taste

Oil 4 tbsp

Method:-

Cut potatoes into big pieces and soak in the water till use.

Soak rice for 1/2 hour

Make a fine paste of coconut,coriander,Cinnamon and cardamom.

Take 4 tbsp of oil in the microwave safe bowl.Keep in the microwave for 30 secs.

Add onions , green chillies and bay leaf microwave high on 2 min.

Add the grounded masala and ginger garlic paste microwave high for 2 minutes.

Then add potatoes and salt and mix thoroughly and microwave high for 4 minutes or until potatoes are roasted slightly.

Add soaked rice and water.Microwave high for 10 minutes or until the rice is cooked.I used 1 1/2 cup water for 1 cup of rice.

****

Semiya payasam

Ingredients:-

Vermicelli 1 cup
Milk 3 cups
Sugar 1 cup (can be adjusted according to the taste)
Cardamom 1 (crushed)
Cashew and raisins few
Ghee 2 tbsp

Method:-

Take ghee in a microwave safe bowl and add vermicelli and microwave high for 2 minutes or until the vermicelli is little brown in colour.

Remove vermicelli from the bowl and add cashew and raisins,microwave high for 1 minute

Remove cashew and raisins and add milk and microwave high for 10 minutes.Now the milk will be reduced to half.

Add the roasted vermicelli and sugar.Mix thoroughly and microwave high for 5-6 minutes or until the vermicelli is soft.

Lastly add cardamom,cashew and raisins and mix thoroughly and serve hot.

These dishes are going to the pot luck party -- Microwave easy cooking event by srivalli of cooking 4 all seasons.

Murmura Laddu/ Rice Puff Balls

Ingredients:-

Puffed rice 500gms
Jaggery 1 cup
Elachi 2
Water 1/2 cup

Method:-

Take a heavy bottom vessel add water and jaggery.Let the jaggery melts for 5-10minutes.
Cook on a medium heat until syrup begins to concentrate.Take a small plate with water,add the jaggery syrup,if you can make a ball of it then the syrup is ready.
Add murmura and constantly stir it.Now add elachi powder.Within 2-3 minutes murmura and jaggery gets mixed up.
Wait for 5 minutes,wet your hands with little water and make round balls.

These are very easy to make and even kids can do it.The above laddus are done my daughter.
The laddu is going to participate in the cooking for the kids--evening snacks by divya of divya-dilse