Beerakaya Kura and Beerakya tokkula pachadi

Ingredients: (serves 2 ppl)
Beerakaya: 1 peeled and cut into fine pieces and keep the peels too
Onion: Half of one big onion
Green chillies: 4
Garlic: 1 clove
Ripe Tomato: 1
Milk: 1/4 th cup
Tamarind: 1/8th of lemon size
Salt
For Tadka:
Mustard seeds, Jeera, Urad dal, Chana dal, Red chili
Oil

Beerakaya Kura:
1. Heat the oil and do the tadka.
2. Add chopped onions and fry till transculent.
3. Throw in the beerakaya pieces and cook covered till tender
4. Add salt and chili powder and cook for few more mins
5. Add milk and cook till it evaporates.

Beerakya Thokkula pachadi:
1. Fry beerakaya peels in a pan with oil.
2. Remove them from the pan.
3. Add tomato pieces and 2 green chillies to the pan and fry them till the tomato is tender.
4. Take jeera, garlic(small piece), tamarind and greenchilies in blender and blend them till soft.
5. To this add beerakaya peels and tomato with salt and blend them till soft.


Serve with Hot rice and ghee.

P.S: You can make both of these at the same time to save a lot of time.;). For chutney to be in red color and 1 more tomato and adjust all the ingrdients according to it.

Billy's Vanilla, Vanilla Cupcakes

Makes about 30 cupcakes



1 3/4 cups cake flour, not self-rising

1 1/4 cups unbleached all-purpose flour

2 cups sugar

1 tablespoon baking powder

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into 1-inch cubes

4 large eggs

1 cup whole milk

1 teaspoon pure vanilla extract

Billy's Vanilla Buttercream

Colored sprinkles, for decorating (optional)

(Alternate frosting: Chocolate Buttercream)

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Undrallu

Undrallu is a kind of sweet offered as naivedhyam for Lord Vinayaka on the festival of Vinayaka Chavithi. They are very delicious. I always used to have minimum of one dozen on Vinayaka Cahvithi.
Recipe for Undrallu:
Water: 2cups
Rice flour: 1cup
Jaggery: 1 cup
Chana dal(senaga pappu): one fistful

Procedure:
Soak chana dal in water for 10 mins
Take one cup of water and bring it to boil along with the chana dal.
Add Jaggery to the booling water and let it dissolve in water.
Take the remaining one cup of water and mix it with sifted rice flour.
Pour this mixture into the boiling paakam.
Mix it very frequently till you get the dough consistency.
Switch off the stove and let it cool.
Take a Idli plates and cooker.
Make the dough into key lime sized balls and place them on the idli plates.
Pour one cup water in the cooker and put the idli plate inside.
Cook them till they are done.(probably 10-14 mins. they will become hard if over cooked)

This is the recipe of my mom. I think this is the recipe we use in Krishna district.
I hope you all will enjoy making them..:)


P.S: Poornalu are different from undrallu. Purnalu are the one we deepfry with sweet filling inside. Undrallu are the ones we make for Vinayala Chavithi.

Chocolatechip cookies

All purpose flour 21/4 cups
Eggs 2
Vanilla essence 1tbsp
Salt 1tsp
Baking Soda 1tsp
Butter 2sticks
Sugar 3/4cup
brownsugar 3/4 cup
Chocolatechips:2 cups


Combine flour with baking soda and keep aside
Beat butter with both the sugars adding essence
Add eggs one by one
Mix in the flour mixture and beat it untilwell blended
Mix in the chocolate chips.
Heat the oven to 375F
Place tablespoonfuls of batter onto the cookie sheet
Give 9-10 mins or until the edges turn golden brown

Strawberry kulfi

Courtesy:Vineela's Kitchen

Ingredients:
Strawberries - 5 no,chopped into small pieces,
Milk - 6 cups
sugar - 5 tspn
cardamom pwd - 1 tspn
Pistachio - 6 no,chopped
Almond - 6no,blanched,
Saffron - 5 strands
Corn flour - 1tspn
and
Popsicle molds for making Kulfi
Place the milk in a largeskillet and bring it to boil over high heat,stirring 2 to 3 minutes.Reduce heat to medium low and stir the milk with wooden spatula ,and scrape the sticked milk in the sides of the vessel ,until milk is reduced to 1/2 of its original quantity.In this stage milk is called "Rabdi" or "Basundi".Meanwhile ,grind Pista,blanched Almonds in a blender for small pieces with Cardamom and keep it aside.Mix Cornflour with a 2tspn of Milk ,Saffronstrands and pour this mixture,sugar into the skillet stir well ,until sugar melts and boil it in simmer for another 5 minutes.Transfer to a serving dish and mix nuts along with chopped Strawberry pieces.
Leave the mixture to cool at room temperature.
Unmold kulfi and place on plates and enjoy the taste of sweet Milky,Nutty flavor sticked with Strawberry scrapes.

Dahi vada

Urad Dal:1 cup
Ginger: 2" mashed
Green Chillies: 4
Oil for deep frying

Soak
Urad dal for 4 hrs
Grind
Urad dal into fine paste adding little water
Mix
ginger and finely chopped green chillies
Deep fry
in oil making rounds or doughnut shaped vadas
put them in water in a minute after taking from oil.
press in b/w palms to remove excess water.

Dahi Mix:
Dahi 2 cups
Cumin pwd,salt,red chilli pwd: 1tbsp each
Mix all these powder in curd with water and pour then over the vadas,
server them with tamarind chutney and chat powder

Chocolate Cupckaes with Chocolate Buttercream

Yields 24 to 27 cupcakes

INGREDIENTS
• 2 sticks unsalted butter (8 ounces)
• 1 cup granulated sugar (7 ounces)
• 1 cup light brown sugar (7-3/4 ounces)
• 4 large eggs (one at a time)
• 6 ounces unsweetened chocolate
• 2 cups cake flour (9-1/4 ounces)
• 1 teaspoon baking soda
• 1 cup buttermilk (room temperature)
• 1 teaspoon pure vanilla extract

DIRECTIONS
Cream:
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
Add:
4 large eggs (one at a time)
6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added).
Add and alternate:
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
With:
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract

Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.

Bake at 350 degrees in regular oven for 20 to 25 minutes or until tester comes out clean.

Simple Chocolate Buttercream by Billy Reece
INGREDIENTS
• 4 sticks butter
• 12 ounces semi-sweet chocolate
• 2-3/4 cups confectioners' sugar
• 1/4 cup whole milk
• 1 teaspoon pure vanilla extract

DIRECTIONS
Cream (with hand or stand mixer):
4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutes

Melt (in microwave or double boiler):
12 ounces semi-sweet chocolate

Set aside and allow to cool for approximately 20 minutes. After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then …

Add:
2-3/4 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract

On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and medium brown in color.

Do not refrigerate; use immediately or store in airtight container for up to 2 days.

Pudina Pulao

Ingredients:
Pudina: 1bunch
Basmathi Rice: 2 cups soaked in 4 cups of water
Green chillies : 5
Coconut: 1/8th
Cloves,Cinnamon,Cardamom:4 each
Anise flower:1
Ghee:2 tbps
Onion:1 sliced length wise
ginger garlic paste:1 tbsp
salt as required

Grind:
Onions,green chillies, coconut, pudina and salt
Fry in Ghee:
Masala Ingredints
Saute:
Onions and Ginger Garlic Paste
Add:
Pudina paste and saute till it turns light green
Mix in:
rice and water and add salt
Cook:
cover the vessel and cook till the rice is done

Serve with Raitha

Royyala Pulao with Perugu Pachadi

Prawns: 1/2 lb
Basmathi Rice:2 cups
Coriander for garnishing
Green Chilis: 5(slit length wise)
Cloves:6
Cinnamon:2 sticks
Cardamom: 6
Anasa Puvvu:2
Jaagi kaya:2
Onions:2 medium sized sliced long
Ghee:2tbps
Oil:2tbps
Ginger garlic paste: 2 tbps
Pulao masala:1 tbsp
salt: As required
Wash rice and allow it to soak in the water for 30 mins and drain the water and keep aside.Heat oil and ghee together in a pan and add masala ingredients to it. Fry them for 10 seconds. Add onions and fry them till transperent. Add prawns to it and fry them and close the lid and allow them to cook for 10 minutes. Add ginger garlic paste and fry or a 2 minutes. Add coriander and masala powder. Allow them to saute for 3mins. Add rice and fry for 2 minutes.Stir in 4cups of water and add required salt.
Cook covered for 10-12 mins.
Garnish with coriander.

Raita:

Onion:1

Coriander:2 stems

Green Chillis:3

Salt : As required

Curd: 4 cups

Cut onion and green chillis and mix with the curd. Add salt and garnish with coriander.And serve with hot pulao.

Coming Soon PineApple Scones

Wait for the recipe