Rama's yumminess 😋

 Creamy,pillowy chocolate mousse no egg,cream,with just two ingredients chocolate and water. Ingredients Chocolate 300 gms Water 150 ml Method Measure out 300 gms of compound chocolate,add 50%water 150ml.Ratio of chocolate to water is very crucial to get a airy mousse. If using dark chocolate add 60%water to melt the chocolate,if using dairy milk chocolate add 70%water to melt the chocolate. If there is excess water then you will have a chocolate sauce,less water will cease the chocolate. Melt the chocolate in a double boiler .keep a vessel filled with warm water below your chocolate pan and simmer the water to melt the chocolate.  Simmer till all the chocolate melts and just forms a uniform mixture.switch off the flame immediately.Do no overcook the chocolate. Cool the chocolate mixture to room temperature,keep a ice bowl below the cooled mixture and whisk till soft peaks are formed. Set the mousse in a fridge for 30minutes . Your chocolate mousse will be set perfectly.serve chilled w

 Warm and rich pumpkin soup...tastes comforting on a rainy monsoon eve!!!! Ingredients Red pumpkin 250 GM's Onion 1big Bay leaf 1 Salt to taste Butter 1 tbsp Garlic 2 cloves Pepper powder 1tsp Method Clean and dice pumpkin into cubes. Heat a pan add butter,keep medium flame,add onion,garlic and bay leaf  Saute onion till they are translucent.Add the pumpkin and saute until raw smell goes. Add a glass of water and cook till pumpkin and onion turns soft. Remove bay leaf and puree the pumpkin into a smooth consistency. Simmer the pumpkin soup for few minutes again,add the bay leaf and salt.switch off flame when it starts to simmer. Add a dash of pepper powder and serve the pumpkin soup warm.

 Steamed raw rice patties with the goodness of coconut and Bengal gram dal..... ideal cereal pulse combination!!! Ingredients Raw rice rava 1 cup Water 1 3/4 cup Salt 1/2 tsp Oil 1 tbsp Grated coconut 2tbsp Soaked bengal gram dal 2 tbsp Method For making raw rice rava Wash and soak raw rice for few minutes.Drain the water completely and dry the rice grains on a kitchen towel until fully dry.Powder the rice in a mixer ,to a fine rava consistency.This is your rice rava. Washed and dried raw rice Measure 1 3/4 cup water in a kadai.Add water, salt and oil, Coconut,soaked bengal gram dal.Bring the water to a slight simmer. Pour the rice rava,keep low flame and stir well until they are thoroughly mixed.No lumps should be formed. Cook till water evaporates and the mixture will be like uppma consistency.swtich off the flame.This process takes aroumd10-15 mins. Let the mixture cool well and when  It's in room temperature,make small patties of the cooked rice rava mix. Raw rice rava patties

 White Kabuli chenna soaked and cooked with spices, in tomato gravy Ingredients Onion 2 White Kabuli chenna 1 cup Tomato 4 Ginger 2tbsp Garlic 2 tbsp Salt to taste Dry red chilli powder 1 tsp Dhania powder 1 tsp Garam masala powder 1 tsp Sugar 1/2 tsp Tumeric Powder 1/2 tsp Oil 3 tbsp Jeera 1 tsp Cinnamon 1 Cardamom 2 Cloves 3 Bay leaf 1 Pepper 1/2 tsp For spice bag Muslin cloth Cinnamon 1 Cardamom 2 Cloves 2  Tea powder 2 tbsp Bay leaf 2 Method Soak the white Kabuli chenna dal overnight for atleast 8 hours. Make a spice bag with tea powder and spices .Add the spice bag to the soaked chole while cooking.cook in a pressure cooker for 5-6 whistles. Chole cooked with spices Save the water in which chole were cooked. Heat a pan add oil and spices,saute for few minutes.Add chopped onion,ginger,garlic and saute well till slightly golden brown. Add the tomto puree, tumeric Powder, dhania powder, salt,sugar,Red chilli powder, garam masala powder and saute till oil seperates. Add the boiled cho

 Favourite prashad for Ganesh chaturthi pooja.....Undrallu .....White soft balls of cooked rice flour, tempered with mild spices, healthy sundal!! Ingredients Raw rice 1 cup Salt 1/2 tsp Oil 1 tbsp Water 11/4 cup For masala Coconut 2tbsp Dry red chilli 2 Salt 1/2 tsp Jeera 1/2 tsp Method Grind all the masala ingredients into a coarse dry powder and keep aside. Soak Raw rice for 3-4 hrs.Grind with the measurement water into a fine paste. Heat a kadai,keep low flame.Add the rice mixture,salt oil and cook till it comes to dough consistency. Let it cool,knead to a smooth dough while it's still warm. Make small balls and steam in a greased plate for 15 mins. For making sundal,heat a pan add some oil ,the steamedballs,undrallu. Toss for few minutes then add the masala powder. Stir till they are mixed well and coated well.switch off flame and garnish with curry leaves and serve hot.

 Cheesy,gooey sandwich filled with veges and green chutney....with bread of your choice....wait no more.... Ingredients For sandwich Dices cucumber 1 Diced tomtoes 2 Brown bread loaf 1 Green chutney Cheese slice Butter  For Green chutney Coriander 200gms Green chilli 2 Jeera 1 tsp Mint leaves 100 gms Slat to taste Ginger 1 tsp Lemon juice 1 tsbsp Method For green chutney Wash and chop coriander and mint leaves . Grind in a mixie jar all the ingredients into a coarse chutney consistency.Do not add too much water. For making sandwich Grease sandwich toaster with some butter. Arrange the vegetables on the bread slice and keep a cheese slice.cover it with a chutney spread, bread slice and grill till done. Cut into triangles and serve with your favourite sauces.

 Soft melt in mouth koftas, simmered in buttermilk,makes a wholesome curry. Ingredients For masala Tur dar 1 tbsp Dry red chilli 6-7 Salt to taste Coconut 1 tbsp Ginger 1 tbsp Jeera 1 tsp Masala for kadi For dal koftas Mixed dal 1 cup (Tur dal, Bengal gram dal,urad dal) Onion 2 Green chilli 2 Salt to taste For majigapulusu Curd 1 cup Salt to taste Tumeric Powder 1 tsp Mustard seeds Oil for tempering Curry leaves Asafoetida 1 pinch Method Soak masala ingredients and grind to a smooth paste. Churn curd with 1/2 cup water ,add salt, turmeric powder and Churn to a smooth consistency. For koftas, soak dal for 3-4 hrs and grind coarsely with green chilli and salt.Add chopped onions and steam for 15 mins until cooked .cut into squares and cool. Steamed koftas Heat oil in a pan,add mustard seeds,curry leaves,after they splatter add the churned curd, asafoetida,masala.Keep stirring continuously until it starts to simmer. Add the koftas and cook the kadi/ majigapulusu for few minutes.switch off

 Puffed rice is a favourite snack option.Adding nuts like peanuts, cashewnut make it tastier and healthier!!! Masala Murmura Add caption Ingredients Puffed rice 400 gms Cashewnut 100 gms Roasted peanuts 100 gms Fried bengalgram dal 100 gms Salt to taste Dry red chilli powder 1tsp Turmeric powder 1tsp Dhania powder 1/2 tsp Oil 3tbsp Ghee 1tbsp Mustard seeds 1 tsp Curry leaves few Method Clean the puffed rice and keep aside. Heat oil in a pan add mustard seeds,curry leaves after they splatter add all the nuts and roast till golden brown. To the roasted nuts add the Salt,chilli powder, tumeric powder and dhania powder.saute for few mins in low flame. Add the roasted nuts to the Murmura and add ghee and mix thoroughly when warm.keep in a air tight container and enjoy the masala murmura.