Saggubiyam semiya payasam/Kheer

Saggubiyam payasam is thecommon and yummy,yummy on going dessert from our grand parents time to till our time, as a prasadam on every festivel/celebration to god in every south indian families.its very easy dessert prepared with milk,sugar/jaggery as main ingredients.



Ingredients:

whole milk-5cups
saggubiyyam(sabudana)-1/4 cup
semiya(vermicelli)-1/4 cup
sugar-1/2 cup
cardomon powder-1 pinch
ghee-1tsp
cashewnuts,raisins-few

Directions

Heat a pan in low flame add ghee fry nuts,raisins till they r brown color,remove it to a bowl,now add vermicelli fry it and keep it aside.
WASH SABUDANA twice,throw away water soak it for 1 hr(if sabudana is very small size no need to soak),i prepared with smaller one.
Take a nonstick pan add sabudana with 2 cups of water cook till it is transparent or soft,keep stirring in between so that sabudana dont stick to pan.turn
Add milk to sabudana let it boil now add vermicelli & keep stirring till vermicelli turns soft or it is done.turn off the flame.
Now add sugar/jaggery for kids prefer jaggery(ITS RICH IN IRON),cardomon powder.
mix it well.
Add the fried nuts to payasam & mix it

Take payasam in a bowl offer it to GOD then u can have it either hot or cold

Boondi Laddu(Indian Sweet)

Laddu is very famous Sweet in India.Boondi Ladoo is a great, mouth watering snack-time dessert and is a must have at all special occasions all over India.
I thought making laddu is very hard,but it became very easy when i came to know Tasty laddu only needs sugar,besan,water.
My little Daughter likes Laddu,Yesterday she asks me to prepare it,This is my First trail of preparing laddu.It turns very good.

U too Try It!






Ingredients:

* 1 cup gram flour (besan)
* 1/2 cup + 1 tablespoon water adjusted as needed
* 1 1/2 cup sugar
* 1 cup water
* 1 tablespoon sliced almonds
* 6 green cardamom pods (ilaichi)
* Oil to deep fry

Utensils:
Perforated Spoon, Skimmer, or Ladle:
The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. The utensil u use for deep fries especially in Andhra (it will have small holes)



Method

# Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency
# Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.
# Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil.
# Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes .
# The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
# Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! Lift the boondi out of the oil with a holed skimmer (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.*
# Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.
# Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.
# When finished frying the boondi, let them soak in the syrup for few minutes.
# Add the cardamom powder and sliced almonds to the syrup.
# If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
# To make the ladoos, take some boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball . You can make the ladoo larger or smaller if you have a preference.
# As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.
can preserve for 15 days in tight container

Wow Tasty Laddus are Ready

Mango Juice

If you like mangoes, here's an easy and economical way to drink up some tropical flavors

Fresh mango juice is possibly one of the tastiest but so easy to prepare summer drink at home. When you prepare this fruit juice at home you can make it taste exactly like the mango juice you have in a fruit juice shop.





INGREDIENTS:

Mango - 1 (large) or Mango pulp - 1 cup
Sugar - 5tbsp
milk - 1 cup
icecubes-6

PREPARATION:


Put the mango pulp in the blender/mixi and add sugar. Operate the mixer for a minute.

Then add milk,icecubes and operate the mixer for an another minute.

Juice is ready to serve.

MUFFINS

This is a great snack/breakfast for kids too,
here are the steps for delicious muffins


Ingredients

2 - cups all purpose flour
1/2 - cup sugar
3 - tsp baking powder
1/2 - tsp salt
1 - egg
1 - cup milk
1/4 - cup melted butter

preparation:

In a bowl, combine the flour, sugar, baking powder and salt.
In another bowl, whisk the egg, milk, butter .
Stir into dry ingredients, just until moistened.
Fill greased or paper lined muffin cups 3/4s full.
Bake at 400 degree F preheated oven for 15-18 minutes or a toothpick inserted near the centre comes out clean.
Remove from pan on a wire rack.
Serve warm

FRUIT CAKE

Fresh fruit cake is a soft sponge cake and decorated with a thin slices of fruits. This is very light and yummy cake. A great cake for almost any occasion.





Ingredients
1) 1 1/2 cup All purpose flour
2) 1 cup sugar
3) 4 Eggs
4) 1 tsp Baking Powder
5) 1 tsp Vanilla essence
6) Whipping Cream
7) Assorted fruits of your choice


Method :
1) Break eggs in to bowl and beat for 5 minutes until eggs becomes fluffy. After 5 mts add 4 tsp warm water and again beat for 2 mts.
2) Now add sugar and again beat the mixture for 5 mts.
3) Sift the All purpose flour and baking powder. Add sifted flour and baking powder to the egg mixture and mix it by using spatula. You can use fold technique at this time. Don't make use of blender or whisk after adding all purpose flour.
4) Finally add vanilla essence and mix it.
5) Transfer this mixture in to tray and bake for 25 mts at 400 degree fahrenheit.
6) After baking let the cake cool down completely. Once its cool down remove it in to plate.
7) Cut the cake in to three layers.
8) Spread the whipping cream on the surface of the bottom layer and top with grapes (or your desired fruit).
9) Place the second layer and again spread whipping cream and top it with oranges.
10)Place the third layer and spread a whipping cream. Decorate the top of the cake with more nicely cut slices of fruit. Place the cake in the refrigerator for at least half and hour before serving.

PEANUT CHIKKI

Chikki is candy loved by indians all over. A universally popular snack form the western part of India, but made in a similar manner all over the country and even abroad. Chikkis are popular in Maharahtra, konkan region , gujrat and tamilnadu. but the method too remains same all everywhere.




Chikki is a traditional ready-to-eat Indian sweet made usually from groundnuts and jaggery.There are several different varieties of chikki in addition to the most common groundnut chikki, u can also prepare with dry fruits for kids

It is nutritious & very good for health


Ingredients

2 tbsp Clarified Butter (ghee)
1 cup Groundnuts, skinned, roasted, pounded roughly
3/4 cup Sticky Jaggery

Directions

* Heat jaggery in 1/2 cup water till the syrup is hard ball consistency.
* Test its consistency by putting a drop in cold water -it should remain firm. Add groundnuts.
* Grease a board and spread the groundnut-jaggery mixture.
* Roll flat to 1 cm thickness.
* Cut into squares when sufficiently cool and hardened.
* Store in a container lined with butter paper.