Kesar annam/Kesar baath

Well one of my favourite snack I should say. I used to ask my mom to make it in the afternoon whenever I was longing to have sweet. Easy to make and yummy to eat.
Ingredients
Rice
Sugar
Ghee very little (to fry dry fruits)
Kesar food color (or yellow orange food color)
laung (lavangam, Clove)- 2 - 5
Elaichi powdered - 1/2-1 teaspoon
Dry fruits - cashew, raisins (optional)
Milk - 1 tablespoon
Method of preparation
1. Cook rice normally as generally do
2. Do the paakam by adding sugar in a bowl and then little water
3. Take a vessel and add little ghee. Fry the dry fruits and keep aside.
4. Now in the same ghee add clove and then rice along with sugar syrup.
5. Now add food color to the milk and mix well. little food color is sufficiant (almost 1/4 tea spoon probably).
6. Add the above to the rice mixture along with elaichi powder.
7. After 5 minutes you can turn off heat and add dry fruits and serve.

Chamagadda Fry

Taro root I believe is another name for Chamagadda. We made this curry for a potluck recently. Ofcourse we made large quantity (large tray), but this can be done small quantities at home. People who like fry curry will love this. So here goes the recipe:

Ingredients

Chamagadda
Oil to deep fry

Mustard seeds

jeera

urad dal (minapa pappu)

Red chillies

Red chilli powder

Salt to taste

Cilantro

Method of preparation

1. Boil the chamagadda in a pressure cooker or in microwave whichever is convenient for you.

2. Let it cool, and then peel off the skin and chop the chamagadda.

3. Take a kadai and add oil to deep fry.

4. After oil is heated, add the chopped chamagadda pieces and deep fry.

5. remove them and now take a small pan and do popu/tadka with very little oil (according to quantity of chamagadda), mustard seeds (let them splutter), jeera, urad dal, curry leaves if possible, red chillies.

6. Now add the fried pieces of chamagadda to it along with salt and red chillie powder.

7. Toss it and take it in a bowl and garnish with cilantro.

Sabudana vadiyalu(small papad)

This recipe is very easy simple tasty and wonderful.

Ingredients
Sabudana (Saggubiyyam)
Salt
Green chillie paste (Optional - if you want them to be spicy then add this)

Method of preparation
1. Soak Sabudana for 4- 5 hours in water.
2. Drain Sabudana and add it to a hot kadai/vessel and let it become kind of soggy paste. You should be able to take it out with a spoon.
3. Switch off the stove and add very little salt to it. If you like you can add green chilli paste at this point. Mix all the above.
4. Take a tray (any tray but wide enough). Using spoon or spatula drop very small quatities on the tray (by maintaining enough distance between one drop and other).


5. Put the tray in sun light for a day or two by turning to other side once one side is dried out totally. These vadiyalu dries out very quickly if the heat is adequate. Your sabudana vadiyalyu are ready at this point.



Before you eat them, fry them in oil and they will become crunchy and big (similar to papad but not of that much big size). These vadiyalu are good to eat with rice and sambar or rice and rasam combination.
Note: I am going to post pics of this so that it will give a nice pictorial view and idea of how they look at every stage.

Sorakaya (Doodhi) Curry

This curry which my mom makes (ofcourse I do the same thing too) is simple curry which is a good combination with roti. It can also be had with rice.

Ingredients

Sorakaya - 1 - peeled and chopped

Onion - 1 large

Tomato - 1 large

Red chilli powder/green chillies - according to your taste

Salt to taste

Dhania/Coriander powder - 1 table spoon

mustard seeds - 1 small tea spoon

Jeera/Cumin - 1 small tea spoon

Turmeric - 1/2 or 1 small tea spoon

Oil

Coriander leaves

Curry leaves

Method of preparation

1. Take a kadai/pan. Add oil to it. Let it heat and then add mustard seeds. Let it splutter.

2. Add Jeera to it. Add curry leaves and green chillies (if any).

3. Add onions and fry till they turn translucent.

4. Now add Sorakaya(doodhi) to it. Add turmeric, red chilli powder, dhania powder. Cover and cook till the sorakaya is almost done.

5. Add salt, tomatos with very little water. After 5 minutes or till everything is cooked, turn off heat and garnish with coriander.

Summer Drink - Roohafza

My husband got Roohafza for the first time. So I wanted to try it out how it tastes. I always had a wrong impression on it, as it smelled a little of rose water. But after I try it I can say confidently that, people who like the falooda sev drink/icecream will like this too.

Just add Rooh-afza with cold water ice cubes. If you want, you can top it up some whipped cream.


The following picture is when I added Rooh-afza with a little cold milk, water, ice cubes. Mix them up and added a little fat free whipped cream on top.


The label on it says it can be used as topping on an ice-cream, too so try it out.

Halwa

I tried this recipe from plantainleaf. Here is the link of the recipe.
http://plantainleaf.blogspot.com/2009/04/maida-halwa.html

It came out really good. Planning to make it one more time.

Here is the picture of what it looks like when I tried it for the first time: