Badam MIlk Powder / Homemade Badam Milk Powder Recipe / Instant Badam Milk Powder Recipe / Badam Malt

Badam Milk Powder

Ingredients
Badam flour / Blanched Almond flour or Powdered blanched almonds - 6 tsp heaped
( Bought almond flour from Costco))
Sugar powdered - 6 tsp
( reduce if its too sweet for you)
Cardamom powder - 1 tsp heaped
Pistachio powdered - 1 tsp heaped
Crushed saffron - 1/2 tsp
Sarapappu / Charoli/Chironji - for garnish
Milk as needed
Method
Take a mixi jar and powder sugar,pistachio,saffron to a fine dry powder.
Lastly add the almond flour and cardamom powder and run once to make sure the powders are all well combined.
Store this in a clean jar in fridge.

How to make Badam drink:
Heat 1 cup of milk add 1 tsp or as needed of the above badam powder and give a boil.
Add sugar if needed.
Switch off the stove add the chironji and serve this drink hot or cold.

Note:
Here i have used ready made almond flour if you don't have then soak almonds in hot water remove skin and pat them dry.Then dry roast in a pan to make sure there is no water,cool and dry powder the almonds.Your almond powder is ready.

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Tirupati Urad Pepper Vada / Tirupati Vada Recipe / Milagu Vadai Recipe / Pepper Vadai Recipe / Whole Urad Dal Vada Recipe / Tirumala Vada Recipe / Tirumala Temple Style Vadai recipe

Tirupati Vadai

Ingredients
Whole urad dal with skin - 1 cup
Salt to taste
Cumin seeds / Jeera - 1 tsp
Whole pepper - 1 & 1/2 tsp
Hing - 1/4 tsp
Oil & Ghee to deep fry
Method
Soak dal in water for 5 hours.Drain out the water completely.
Grind the dal till a coarse mixture,do not add water while grinding.
If needed just sprinkle very little water.Do not grind to a fine paste.
Dry grind pepper and cumin seeds to a coarse powder.
Take a bowl add the Dal batter,powdered cumin & pepper,hing and salt mix it well.
Heat oil & ghee in a pan,wet your fingers in water take small portion of the batter.
Place the ball on a plastic sheet,banana leaf or wet cloth press it to a very thin disc.Make a hole at the center this step is optional.Usually it is made a bit thick .
Slowly remove it from sheet & slide it into the hot oil /ghee.
Deep fry till brown on both sides & crisp outside but still soft inside in medium high flame.
Once all the vadas are done we need to deep fry again in batches till crisp.
Remove it on a kitchen paper for extra oil to get absorbed.
Your crispy vadas are ready.
Note:
a) Make sure your batter is coarse,do not add water & grind to a fine paste.
b) Deep fry 2 times to get a really crispy vada this is a must otherwise your vadas will be chewy.
c) Usually these vada are made thick but i like them thin and crisp.
d) Some add a teaspoon of rice flour to the batter.
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Egg Pepper Roast / Muttai Milagu Varuval / Pepper Egg Fry / Egg Pepper Fry

Egg Pepper Roast

Ingredients dry roasted till light brown and grind to a fine powder
Coriander seeds/Dhania - 1/2 tsp
Pepper - 3/4 or 1 tsp
Jeera/Cumin seeds - 1/2 tsp
Cinnamon - a very small piece
Cloves -1
Fennel seeds - 1/4 tsp
Khus Khus - 1/8 tsp ( optional)
Other ingredients
Boiled eggs - 4
( make slits on all sides of the egg)
Sliced onion - a handful
Slit green chillies -1
Curry leaves few
Ginger and Garlic paste - 1/4 tsp
Salt to taste
Turmeric powder - 1/8 tsp
Tempering
Oil - 6 tsp
Mustard - 1/2 tsp
Red chillies broken -1
Method
Heat oil in a pan and temper it with above ingredients.
Add onion,curry leaves,green chillies fry till onions are light brown add the ginger /garlic paste,salt and turmeric powder saute for a minute.
Now add the eggs and fry them gently.add the ground powder and mix till the eggs are well coated.
Sprinkle very little water and give quick mix,switch off the stove garnish with coriander leaves.
Best served as side dish for rasam or sambar rice.
Note:
The above spice level was perfect for our family adjust according to your comfort.

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Egg Drop Soup Recipe / How To Make Egg Drop Soup / Chinese Egg Drop Soup - Soup Recipes

Egg Drop Soup

Ingredients
Vegetable Broth or Chicken Broth - 4 cups
Corn starch - 1 tbsp
( Dilute it with little water this is used for thickening the soup,its totally optional)
Eggs beaten - 2
Salt & pepper to taste
Grated ginger - 1 tsp
Chopped spring onion - a handful
Soy sauce - 1 tsp

Egg Drop Soup

Method
Pour the broth in a sauce pan add the seasoning,few chopped spring onions,soy sauce and ginger.
Bring this to a boil now slowly pour the whisked eggs into the boiling broth and keep stirring using a fork or spoon and cook for a minute
If you want a thick soup then add the diluted corn starch and quickly mix it.
Switch off the stove garnish with spring onions and serve hot.


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Sarva Pindi Recipe / Ginne Appa Recipe / Tapala Chekka Recipe / A Traditional Telangana Snack

Sarva Pindi

Yields:7
Ingredients
Rice flour - 1 cup heaped
Salt to taste
Channa dal - 1/8 cup
( soak it in water for 1 hour)
Roasted sesame seeds - 1 tbsp
Roasted and crushed peanuts - 1/4 cup
Chopped coriander leaves - 1 tsp
Curry leaves chopped few
Chopped onion - 1 tbsp
Chopped or grated ginger - 1/4 tsp
Chopped green chillies - 2
Cumin/Jeera - 1tsp
Red chilly powder - 1/2 tsp
Water as needed
Oil to deep fry

Sarva Pindi

Method
Take a bowl add all above mentioned ingredients.
Slowly add water and make a soft dough.
Divide the dough into equal size balls.
Mean while heat oil in a pan,take a small plate place a ball of dough, press and spread the dough into a semi thin disc.( see picture)
Make holes all around the chekka/disc when the oil is hot slowly slide the plate into the oil.
Wait for couple minutes and slowly release the chekka/disc using a knife from the plate.Remove the plate from the oil.
Deep fry these chekka till crisp and light brown on both sides in medium high flame.
Remove it on a kitchen tissue and enjoy this crispy snack with your tea.

Note:
a) If you are not comfortable to put the plate in oil just spread it on a plastic sheet lift from the sheet and slowly slide it into the oil.
b) All ways deep fry in medium high heat.
c) Some add spring onions too for extra flavour.

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Sweet Mixed Fruit Pachadi Recipe / Kalyana Sweet Pachadi Recipe / Sweet Fruit Relish

Sweet Fruit Pachadi

Ingredients
Chopped fruits of your choice - 1 & 1/2 cups
( I used apple,green seedless grapes,orange,pineapple)
Honey - 1 tsp
Chopped cashew nuts - 2 tsp
Raisins - 2 tsp
Tomato crushed- 1
Sugar - 1/2 cup
Water - 1/2 cup
Rose essence or Pineapple essence - few drops
( I used pineapple essence)
Red food colour - a pinch ( optional)
Method
Crush one tomato and keep it aside.
Boil water and sugar once the sugar has melted add the crushed tomato and cook.
Cook till the mixture has come to a semi thick jam consistency mix in the food colour and switch off the stove.Let this cool completely.
Add the nuts,fruits,essence & honey mix well and rest it for 2 hours.
Your sweet fruit pachadi is ready to serve,

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How to make Sugar Cane Juice at home / Homemade Sugarcane Juice / Karumbu Juice

Sugarcane Juice

Ingredients
Fresh sugarcane - 1
Lemon juice -2 tsp
Ginger a very small piece
Water as needed

Sugarcane Juice

Method
Wash the sugarcane well and wipe it.
Break into long pieces now using a sharp knife or sugarcane peeler remove the outer layer.
Chop the sugarcane into very small pieces.Put these pieces inside a blender/mixi.
Do not put big pieces into your blender,your blender may break.
Add the ginger pieces and little water.
I used the extract juice option and removed the juice.
Filter the juice using a fine strainer.I filtered second time using a clean cloth to get a clear juice.
Add lemon juice mix and serve immediately.

Note:
a) Chop the pieces into small pieces otherwise your blender will stop working.
b) Filter twice to get a clear juice.

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Gojjavalakki / Huli Avalakki / Poha puliyogare / Aval Puliyodharai - Udupi Recipes

Gojjavalakki

Ingredients for spice powder
Dhania/Coriander seeds - 1 tsp
Byadgi red chillies - 1
Pepper - 1/4 tsp
Jeera/cumin seeds - 1/4 tsp
Fenugreek seeds/Methi - 1/8 tsp
Method
Dry roast the ingredients till light brown.Cool and make a fine powder.

Ingredients for tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal -1 tsp each
Ground nut - 2 tsp
Sesame seeds - 1 tsp
Red chillies - 1
Hing - a pinch
Curry leaves few
Grated coconut - 3 tsp
Method
Heat oil and add all above ingredients except coconut.
Fry till light brown,switch off the stove and add the coconut and mix.

Other ingredients
Thick Poha - 1 cup
( grind to a coarse powder)
Salt to taste
Turmeric powder - 1/8 tsp
Red chilly powder - 1/4 tsp
Jaggery - 1/2 tsp
Semi thick tamarind water - 1/4 cup
Water - 3/4  cup
Oil - 1 tsp
Method
Take a wide bowl add the ground poha,salt,turmeric powder,red chilly powder,ground spice powder,one teaspoon oil,jaggery,tamarind water and water.Add more water if you think its dry
Mix everything well cover and rest for 10 minutes.Using your fingers crumble,this will look like bread crumbs.
While the tempering in still hot add this poha mixture and mix it well.
Serve it for breakfast or at tea time.
Note:
a) Make sure you use thick poha,do not grind too fine it should be a coarse rava consistency.
b) You can use ready made puliyogare powder or rasam powder instead of above mentioned spice powder.
c) Do not switch on the stove after adding the poha mixture into the tempering.Mix it in the heat of the hot tempering.
d) Adjust sweetness and sourness according to your taste buds.

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Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe - Diwali Recipes

Adhirasam

Ingredients
Ready made store bought fine rice flour - 1 cup

( Do not use Idiappam flour)
Jaggery - 1/2 cup
Water - 1/4 cup
Cardamom -4
Dry ginger powder - 1/4 tsp
Ghee - 1 tsp
Oil to deep fry

Adhirasam

Method
Take the store bought rice flour in a bowl,sprinkle water little by little.
Using your fingers mix the rice flour till it resembles like bread crumbs..When you press the flour it should hold the shape ( see picture).
If you break the flour they should crumble easily.Then your flour is in right consistency.
Take a mixi jar add the cardamom ,dry ginger and rice flour.Powder them finely and then sieve it well to get a smooth powder.
Your rice flour is ready to use.Always keep the flour covered to retain its moisture content..

Adhirasam

Method 
Take a pan add jaggery and water boil till jaggery has dissolved.
Now filter the syrup to remove any impurities.
Bring this syrup to a nice boil,keep a small plate pour some water water in it.
Pour a drop of syrup into the water if you are able to form a soft ball ( see picture) then the consistency is right.

Adhirasam

Method
Switch off the stove and pour the syrup into the rice flour,keep mixing till it forms to a soft slightly flowing consistency.If you still have some left over syrup save it for some other recipe do not add all the syrup.
Cover this mixture in a closed container and keep it at room temperature overnight.
Next day divide the dough into small balls,grease a sheet with ghee and press these balls to a flat semi thick disc.
Heat oil in a pan & in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladles to remove excess oil.
Store it in a air tight container and enjoy!
Note:
a)Add jaggery liquid little by little,the consumption of jaggery depends upon the quality of rice.
b) Poppy seeds or sesame seeds can be added to the flour for extra taste.
c) Do not flatten the adhirasam very thin, otherwise while frying it becomes crisp or will break.
d)Flip immediately once it rises in oil. Do not deep fry till dark brown, otherwise your adhirasam will become hard.

Adhirasam

Click HERE for traditional method of making Adhirasam.

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Mixed Nuts Burfi / Nuts Burfi Recipe / Easy Diwali Recipes - Healthy Burfi Recipe

Mixed Nuts Burfi

Ingredients
Almonds/Badam-1 cup
(I used the whole almonds with skin)
Unsalted pistachio-1 cup
Macadamia -1 cup
Sugar-2 & 1/2 cups
Water-1 cup
Ghee-2 cups
Method
Dry roast all the nuts separately till its slightly warm,do not burn the nuts.Cool and dry grind to a fine powder,keep it aside.
Dissolve sugar in water,bring it to a boil.Once you have got the 1 string consistency add the powdered nuts.
Reduce the flame and mix it well.Once it starts to thicken slowly add the ghee.Mix till the mixtures leaves the sides of the pan,pour it into a greased tray.
While still warm cut into desired shapes & enjoy!!!!!
Note:
a) Use any combination of nuts of your choice.

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