Rama's yumminess 😋

Telangana style  Bittergourd curry stuffed with aromatic masala, sauteyed, golden brown curry. Ingredients For Masala Grated coconut 2tbsp Dhania seeds 1 tsp Jeera 1/2 tsp Dry Red chilli 6-7 Salt to taste Garlic 5-6cloves Fried bengalgram dal 1 tbsp Oil 1tbsp For curry Bitter gourd 250gms Tumeric 1/2 tsp Salt to taste Mustard seeds 1 tsp Curry leaves Asafoetida 1 pinch Oil 3tbsp Method Roast all the masala ingredients ina kadai with a tbsp oil,and grind into a coarse dry powder,donot add water. Masala ingredients Masala Powder Cut bitter gourd lengthwise and remove the seeds.slighly scrape the skin,rub with some tumeric Powder and salt and keep aside for 15 minutes. After 15 minutes squeeze the water from the bitter gourd and shallow  fry in oil till slightly golden brown.keep medium flame. Stuff the masala powder into the bitter gourd. Heat a pan add a tbsp oil and add mustard seeds,curry leaves , asafoetida and temper.Add stuffed bitter gourd and saute for few minutes in low flame. D

 Soft melt in the mouth kaju roses!!! Ingredients Cashewnut 1 cup Sugar 3/4 cup Rose syrup 2 tbsp Ghee for greasing  Method Freeze cashews overnight and grind it into a fine powder.Freezing cashew helps in preventing the oil getting released from them while grinding,if oil is released while grinding then they becomes lumpy. Pour sugar in a pan,add1/4 cup water and make a sugar syrup ,until one string consistency.keep medium flame.To check the consistency, add a drop of sugar syrup in a cup when slightly cool press with your fingertips.If it forms a delicate thread when pulled apart then its one string consistency. Add the cashew powder to the sugar syrup,stir continuously,keep low flame.stir evenly ,no lumps should be formed.Cook till the mixture comes together and leaves the pan. Switch off the flame.Let it cool. When the mixture is warm add rose syrup and knead it into a smooth ball. Keep a plastic sheet greased with ghee.Place the cashew ball and roll it into a large roti by coverin

 Green,vibrant chutney....spiced with dried red chilli,sauteyed in gingelly oil , perfect accompaniment for all breakfast recipes!!! Coriander chutney Ingredients Coriander leaves 1 bunch Urad dal 1 tbsp Coconut 1 tbsp Tamarind juice 1 tsp Salt to taste Oil 2 tbsp(prefer gingelly oil) Mustard 1/2 tsp Asafoetida 1 pinch Method Heat oil in a pan add mustard seeds for tempering, after they splatter remove into a bowl and keep aside. In the pan now add 2 tbsp oil,add urad dal and saute till golden brown. Add the washed coriander leaves along with the stems,saute till water evaporates.Add coconut to the hot pan and switch off the flame. Let the mixture cool little bit,add salt and tamarind juice and grind  coarsely. Your green vibrant coriander chutney is ready!!!

 Coconut cooked with jaggery,soft melt in mouth modak. Coconut jilladilayalu Ingredients For modak Purnam Grated Coconut 1 cup Jaggery 1 cup Elaichi powder 1 tsp Ghee 1 tsp For modak wrap / covering Raw Rice 1 cup Water 11/4 cup Salt 1 pinch Ghee 1 tbsp Method For coconut purnam Add coconut and jaggery in a pan.Keep medium heat and cook till jaggery melts.cook till moisture is completely absorbed and the purnam becomes dry. Add elaichi and ghee stir well and let it cool. For modak covering Soak raw rice for 4-5 hours.Grind Soaked rice in a blender into a very fine paste.Use only measurement water, donot add excess water. Heat a pan add the grinded batter, salt,ghee and cook till moisture is completely absorbed.keep low flame  and stir continuously.Any lumps formed can later be smoothened out. Batter Cooked dough When cooked completely it will form a dough.knead the dough when luke warm into a smooth consistency without any lumps. Make small poori of the kneaded dough, stuff a tbsp of c

 Rice flour stuffed with gulkand....folded,pleated, steamed into Modak....saffron adds golden hue...soft melt in your mouth taste. Ingredients For Modak dough Raw rice 1 cup Salt 1 pinch Ghee 1/2 tsp Water 11/4 cup Gulkand (posted recipe in my blog) Method Soak raw rice for 3-4 hours.Grind rice in mixer into a very fine paste without any grains.Add the measurement water only,do not add excess water while grinding. Pour the batter in a kadai,add Salt,ghee and stir in medium flame until the batter turns into a smooth dough. This process will take around 10 mins . Let the mixture cool little bit. When the dough is luke warm knead the dough until smooth.kneading well when warm is  very crucial step,it makes the dough soft and prevents cracks while making Modak. Roll out a lemon sized dough and knead once more .start spreading the dough slowly using only you finger tips,wet slightly with water if the dough sticks to your hands,dont use oil.Make a cup big enough to fill gulkand . Pinch the c

 Rose petals....soaked in honey ......mildly flavoured with elaichi and saunf...yields a fragrant and vibrant gulkand!!! Ingredients Rose petals 200 gms powder sugar 2tbsp Honey 3tbsp Elaichi powder 1 tsp Saunf 1tbsp Method Wash rose rose petals well,and dry them in shade.use local roses not the hybrid ones for making gulkand. Grind sugar along with elaichi and saunf to a coarse powder. Making gulkand is very simple.Take a jar ,layer Rose petals with sugar mixture and honey. Close with  lid and place the jar in sunlight for 5-6 days. The time required depends on the sunlight.Gulkand is ready to use when the rose petals distintegrate. Gulkand is added to milk to make milkshakes,used in various sweet preprations.can be had just as it is with pan leaf.Gulkand has cooling properties,so ideal to beat summer heat.

Mellow blend of coconut and spices, cooked with beans and carrot makes this curry perfect Ingredients Carrot 100 gms  Beans 100 gms Curry leaves  Mustard seeds 1/2 tsp Urad dhal 1/2 tsp Salt to taste Oil 1 tbsp For masala Coconut 2 tbsp Dry red chilli 2 Jeera 1/2 tsp Method Grind the masala ingredients without adding water into a coarse dry paste. Boil beans and carrots till tender.Heat oil in a pan temper with mustard seeds,urad dal,curry leaves.Add the boiled veges and stir fry in medium flame along with masala for few minutes.Add salt to taste and stir fry for few minutes. Your curry is done in no time.serve hot with rice or rotis.

 Flaky puff... filled with  cheese and veges cooked in pizza sauce...sprinkled with herbs makes it delectable!!!! Veg pizza mc puff Ingredients For the flaky puff  Maida 1 Cup Wheat flour 1 cup Salt to taste  Mixed herbs 1 tsp Oil 2tbsp For the stuffing Mixed vegetables  1 cup (Carrot,cabbage,capsicum) Pepper 1 tsp Chilli flakes 1 tsp Tomato sauce 1 tbsp Pizza sauce 2tbsp Salt to taste Oregano 1 tbsp Oil to deep fry Cheese 4tbsp Chopped Ginger 1 tbsp Chopped garlic 1 tbsp Method Preparation of puff covering Add maida and wheat flour in a bowl,add salt,oil and mix well till the flour is crumbly.Mix with your fingertips and don't apply pressure. Crumbly flour This step gives a flaky and crispy puff.Add enough water and make a slightly stiff dough and let it rest for 15 mins Preparation of filling Heat oil in a pan add Ginger, garlic and saute till raw smell goes.Add the diced vegetables and cook in medium to high flame for few minutes.Vegetables should be slightly crunchy,now add sau