Talikala Paayasam Recipe....!!!!

Talikala Paayasam Recipe....!!!!!

talikala payasam is tradiotnal recipe made especially on Ganesh festival .this is a kind of noodles made from mixing wheat flour and jaggery water and cooked in milk with some dry fruits.
Handmade Noodle Sweet -- Talikala Paayasam dessert India

Ingredients:-

Whole wheat flour 1 cup

Jaggery 1 cup

poppy seeds ½ tsp.

Cashew nuts

Almonds
Raisin

wheat flour 2 tbsp.

Coconut powder 2 tbsp.  
Ghee  2 tbsp.                  
Method:-
1. Take a bowl adds jagerry & water mix it till this is dissolve.
                                               

         
     2. Take a bowl add whole wheat flour, jagerry water mix like a soft dough  

3. Divide the dough in them in to equal portions and convert them in to noodles shape,keep it aside.

4. Heat water in a pan adds jagerry, when jagerry dissovles add handmade noodles and cook in a slow flame.

5. Fry the cashew nuts and almond in a hot ghee.
6. In the wheat noodles cook slowly about 20 minutes.

7. Add cardamom powder, coconut powder, cashew nuts, almonds and poppy seeds.

8. Add wheat flour mix in the water in pour consist ant for thickening, put the lid on foe 10 minutes then switch off the flame.  

                                                                     

Baingan Bharta Recipe....!!!!

Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish. This is a very popular dish in Punjab usually served with roti.

Ingredients:
4 small Eggplants
1 Finely Chopped Onions
1 Finely Chopped Tomatoes
Coriander leaves
2 Tbsp Oil
1/2 Cup Boiled Green Peas
1/4 tsp Turmeric
1/2 tsp Garam Masala
Salt
1 tsp  Cumin Seeds
1 1/2 tsp Red Chilly Powder
1 tsp ginger garlic past
1 tbsp.coriander power


Method:
- Make slits in the eggplants
- On medium Flame, put the eggplant and roast it and keep turning it slowly over time to time till everything is nicely roasted, Soft and cooked.

- Once its cooked, put the eggplants in a bowl remove the burnt skin from eggplant and mash it make smooth past.

- Meanwhile in a heated pan, put some oil.
- Add cumin seeds to it & let it crackle
- Add onions and ginger garlic paste and saute it till its nice and cooked

- Add tomatoes  and mix everything well

- Add turmeric powder, garam masala, coriander powder, red chilly powder, salt and mix everything well.

- Add the boiled green peas and coriander leaves and mix everything well

- Add the eggplant mash to the tomato mixture.

- Add 1/2 cup water and salt so that everything cooks well and the dish is ready to be served with chapati, naan any kind of indian bread....enjoy

Oreo Cookies Milkshake......!!!!!!!!

With goodness of milk and sweetness of oreo cookies,brings a very simple and easy to make quick homemade recipe especially for kids. Try this refreshing drink at home.

Ingredients:
4 tbsp powdered sugar
2 cups milk
1 tbsp cocoa powder
4 - 5 oreo cookies
1 tsp vanilla essence

Method:
- Add sugar, cocoa powder, oreo cookies, vanilla essence in a milk in a blender

- Blend everything well using a blender

- Pour the chilled mixture in a glass
- Crush some oreo cookies, garnish it on top and serve it chilled

Kothimbir Vadi Recipe....!!!!!!!!!!

 Kothimbir vadi is a wonderful starter snack that is extremely popular among Maharashtrians and often prepared in most Maharashtrian homes served with steaming hot masala tea. It tastes yummy, crispy on the outer side and soft inside It tastes very good when eaten along with green chutney, tamarind chutney or even ketchup.

Kothimbir Vadi is a very popular breakfast recipe often served as evening snacks as well. Learn how to make this simple and easy to cook quick homemade savory dish.

Ingredients:
1 cup Gram Flour
1/2 cup Curd / Yogurt
2 tbsp Rice Flour
3/4 cup Water
1 tsp red Chill Powder
Salt
1 tbsp Oil
Mustard Seeds
Cumin Seeds
Onions (Finely Chopped)
1/4 tsp Turmeric
1 cup Coriander Leaves (Finely Chopped)

Method:
- Take a bowl and mix gram flour, curd, rice flour, water, red chill powder,turmeric, salt and leaving no lumps.

- In a pan add oil. mustard seeds, cumin seeds, onions and saute the ingredients for a minute.

- Add the gram flour mixture and skeep stirring till it becomes thick

- Add coriander leaves to it and keep string till it mixes well for around 7 mins.

- Remove it in a greased tin and spread it evenly in the tin

- Cool down the mixture for about 20 mins and unmounted it and cut them into 1 inch cubes

- Deep fry the cubes in medium hot oil till its golden brown in color on both the sides and the dish is ready to be served with coriander mint chutney.

Samosa Recipe....!!!!!

 Samosas are probably the most popular Indian appetizer and are often served as hors d’oeuvres. This recipe is for traditional north Indian Samosa.

INGREDIENTS-
2 potatoes boiled and chopped
1 cup boiled green peas
1 tablespoon clarified butter (ghee)
1/2 cup coriander leaves
1 teaspoon chill powder 
salt to taste
1/2 teaspoon chaat masala
1 teaspoon garam masala
pinch off turmeric powder 
 1/2 tbsp. ajwain seeds 
1 cup plain flour (maida)
1 tbsp. cumin seeds 

METHOD (filling)-
- Heat 1 tbsp. clarified butter (ghee) in a round bottom pan. Add cumin seeds and red chilli powder.  Add chopped potatoes. Add green peas and mix well. Mash the mixture a little bit.

- Add coriander leaves,turmeric owder,  garam masala and chaat masala. Mix it well. Add salt as per taste.

- Turn off the flame and keep the filling aside for cooling.

(Covering)
- Heat ghee in a round bottom pan.
- In a bowl, add a cup of plain flour. Add ajwain, salt and 1 and 1/2 tablespoons of hot ghee. Add some water in the flour making a well.

- Mix the flour well and knead a medium consistency dough. Keep it aside for 15 minutes.

(Samosa)
- With the help  of a rolling pin and a rolling board or any other flat surface, roll out thin, round rotis out of the small pieces of the dough. 

- Cut the roti into half and fold the semi-circles making a cone. Fill up the cones with the mixture.

- Make sure you keep some space at the top of the cone so that the edges of the cone can stick properly.

- Apply  a little bit of water to the edges and stick them well.

- At the joint, form a pleat making a fold. The samosas are ready to fry.
- Samosas need to be double fried in order to get the crunchiness. Half fry them first and then fry them again.
- Enjoy the samosas with ur favourite chutney