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EGG & MILK PUDDING / JUNNU

Posted by sreesudha |

  1. Eggs                 3 cups 
  2. Milk                 3 cups
  3. Jaggery            4 cups
  4. Elachipowder   1 tsp
  5. Blackpepper    2 tsp
  6. Ghee               1 tsp


PREPARATION :-

  • First take 3 cups of egg yolk and beat them thoroughly 

  • Now boil  3 cups of milk & keep it aside for few minutes

  • After getting cool to room temperature add all the ingredients

  • And make sure that the jaggery totally dissolved 

  • Now take a large bowl & grease it completely with a sufficient ghee 

  • After that pour the above consistency in to the bowl & place it in a pressure cooker which is already
         filled with 1 glass of water 

  • Now place the lid on bowl & pressure cooker lid too

  • Wait for 4 whistles & let pressure cooker cool for room temperature

  • Now take out the bowl from the cooker & place it in a fridge

  • After getting chilled serve in a bowl [for garnishing roasted almonds are suggested]









  • The yummy Dessert  is ready to taste ...enjoy.

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Posted by sreesudha

PALAKOVA / DOOD PEDA

Posted by sreesudha |


Ingredients:


  • Whole Milk-1 gallon
  • Sugar-1.5 cups
  • Ghee-3 tsp


METHOD:


  • Boil milk on medium high for about 2 hours.
  • Stir continuously until its thick and solid.
  • Add sugar to the thickened kova.
  • Mix it well for 2 or 3 min's and switch off the stove.
  • Let it cool and Apply ghee to palms and mould palkova into desired shape.
  • Garnish with nuts and serve.

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Posted by sreesudha

USIRIKAYA NALLA PACHADI (OR) INDIAN GOOSEBERRY PICKLE

Posted by sreesudha |

Ingredients:-
usirikayalu(or)indian gooseberries    1 kg
refined oil        1/4 kg
tamarind          1/4 kg
chilli powder    1/4 kg
salt                  1/4 kg
garlics             4  
feenugreek seeds 30gms
turmeric powder  1tsp

Tempering process:-

Add 1/4 kg sunflower refined  oil to the dry pan after boiling add
4 spoons channa dal
1 tsp mustard seeds
1 tsp urad dal
15 fresh curry leaves
3-4 dry red chillis
4 garlic cloves
pinch of turmeric


preparation :-

1] soak tamarind in a boiled water & let it cool for the room temperature



2] After that add chilli powder , salt & turmeric powder

3] Now grind this content in to paste

4] Deep fry usirikayalu just for 2 mins in a oil to improve shelflife

5] Now add those fried balls to the above paste

6] Fry feenugreek seeds in a dry pan and now make them in to fine paste along with garlic cloves
   again add this paste to the above consistency

7] Atlast add tempering to the pickle

8] Enjoy with hot rice & 2 drops of ghee and dosa ,it tastes much better after 10 days
note:- preserve in a glass container & refrigerate.. so it remains one year

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Posted by sreesudha

Hyderabadi chicken dum biryani

Posted by sreesudha |

Ingredients:

1 kg chicken, washed and drained completely
2 large onions, finely sliced
2 tbsps chopped coriander leaves
1 tsp saffron
1/2 cup luke warm milk
salt to taste
2 tbsps ghee + 5 tbsps oil
For marination:
3/4 cup thick curd/yogurt
8-10 green chillis, make a small slit in them
1 1/2 tbsps ginger garlic paste
1 tbsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 cup chopped coriander leaves
3/4 cup pudina leaves
juice of 1 lemon
1 3/4 tsps salt
Biryani masala, make pwd:
8 cloves
1″ cinnamon stick
4 elaichi/cardamom
3/4 tsp shah jeera
12 pepper corns
Ingredients to cook rice:
4 cups Basmati rice
6 cloves
3 cardamoms
1″ cinnamon stick
3 bay leaves
1 marathi mogga
1 star anise
10 mint leaves
1 tbsp oil
1 1/2 tbsps salt
water as required


1 Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
4 Add the saffron to the luke warm milk and combine well. Keep aside.
5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
7 Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.
8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.
                             Now the yummy dish was ready to taste & enjoy

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