HOW TO PREPARE LEMON COCONUT LOAF

INGREDIENTS 

1 cup white sugar

1/2 cup butter softened

2 eggs

1 lemon, juiced

1 1/2 cup all-purpose flour

1 tbsp of baking soda

1/4 teaspoon salt

1/2 cup milk

1/2 cup flaked coconut

3/4 cup cofectioners sugar

2 teaspoons lemon juice

 PREPARATION PROCESS

Heat oven at 350 degrees. Grease a 4/8 inch loaf pan. Take a bowl add white sugar and butter until light and fluffy now add eggs one after other and mix it well every time. Add juice and zest of lemon into the butter mixture. Take a separate bowl mix flour, baking powder, and salt add it to butter mixture with additional milk mix the batter is just incorporate. Now add coconut mix it just evenly to combine. Now pour the mixture into the prepared pan. Bake it up to 60 to 65 minutes insert the toothpick in the center it should come out clean. cool it in the pan for 10 minutes.

    

       Now take a bowl with 2 teaspoons of lemon juice and add confictioners sugar stir it well up to the batter become thick and take a small plastic bag and pour the batter into it and make a small hole corner  of the bag and gently squeez the mixture on to the loaf.

How To Prepare Brownie Recipe

INGREDIENTS FOR BROWNIE 

1/2 cup butter

1/2 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened coco powder

1/2 cup all purpose flour (Maida)

1/4 teaspoon salt

1/4 teaspoon baking powder

INGREDIENTS FOR FROSTING

3 tbsp butter

3 tbsp unsweetened coco powder

1 tbsp honey

1 tbsp vanilla extract

1 cup cofectioner's sugar(cane sugar)

PREPARATION OF BROWNIE 

Heat the oven at 350 degrees and grease and flour an 8-inch square pan. Now take a large pan and melt the butter after melting remove it from heat and add sugar, eggs, 1 tbsp vanilla extract, 1/3 cup coco powder, 1/2 cup flour , salt and baking powder now stir it well and spread this batter in a prepared pan and bake it for 25 to 30 minutes.

For Frosting

3 tbsp butter, 3 tbsp coco powder, honey, 1 tbsp vanilla extract and 1 cup confectioners sugar stir it well and frost on brownie while they are warm.

HOW TO PREPARE SWEET CORN CAKE RECIPE

INGREDIENTS FOR SWEET CORN CAKE

1/2 cup butter

1/3 cup masa harina

1/4 cup water

1 1/2 cups frozen whole kernel-corn 

1/4 cup cornmeal

1/3 cup white sugar

2 tablespoons whipping cream

1/4 teaspoon salt

1/2 teaspoon baking powder

PREPARATION OF SWEET CORN CAKE

Take pan with medium flame melt butter until its creamy add cornflour and water and mix it well now add corn into the butter mixture and stir it well . In a separate bowl   mix cornmeal, sugar,cream, salt and baking powder  add cornflour and stir it well. Now pour the batter into the ungreased 8/8 inched baking pan smooth batter and cover it with aluminium foil. Place a  9/13 inched baking dish that is filled with  third of the water. Bake in a preheated 350 degree oven  for 50 to 60 minutes allow it to cool for 10 min. Use an ice cream scoop for easy removal from pan. 

HOW TO PREPARE BESAN LADOO RECIPE....

INGREDIENTS FOR BESAN LADOO:

2 cups besan(gram flour)

1/2 to 2/3 cup ghee-if required add more

1 cup powedered sugar

4 green cardamoms(elachi)

1 or 2 tbsp kishmish

ROASTING BESAN:

Dry roast the besan in a pan ith slow flame about 11-12 min. keep on stirring continuously from beeging so that the besan is not burnt and that there is even browning. While roasting the besan melt the ghee and keep aside. After   11-12 min of total roasting time, and the melted ghee and continue roasting the  besan for 5-6 min keep it stirring continuously. The besan would start giving nutty fragrance and will start releasing ghee.Once you get a strong nutty  fragrance then switch off the flame. Remove the pan from the stove and keep down. 

MAKING BESAN LADOO:

Now add the powdered sugar stir well so that no lumps are formed now add powdered cardamom and kishmish and call also add some fruits and stir well once the besan is mixed well then the mixture is left to be cooled to the room temperature. Now make medium sized ladoos and keep it in the tight air container. 

The Besan Ladoo Recipe is ready.....

How to prepare dhokla

HOW TO PREPARE DHOKLA RECIPE...

INGREDIENTS FOR PREPARING DHOKLA:

1 Cup Chana Daal or 200 grms
1/4 heaped cup rice
10 feenugreek seeds(onion seeds)
2 to 2.25 cups of water for soaking
1 green chilli
1 inch ginger
1/2 tea spoon cumin seeds
1/2 tea spoon of turmeric powder
1 pinch asafoiteda(inguva)
3 spoons curd
1 tea spoon salt
2 teaspoons of oil
1 teaspoon lemon juice
1 teaspoon of fruit salt or 1/3 teaspoon of baking soda
2.5 cups of water for streaming

For Tempering Dhokla:

1 teaspoon oil
1/2 teaspoon mustard seeds(avallu)
1 to 2 teaspoons of sesame seeds(nuvvullu)
1 pinch asafoetida(inguva)
7 to 8 curry leaves(karvaepakku)
2 tablespoons of water
2 spoons of sugar

For Garnishing Dhokla:

2 tbsp of chopped coriander leaves
2 tbsp of grated coconut

How To Prepare Dhokla:

Take a bowl with 1 cup of channa  daal and 1/4 cup of headped rice also add 10 fenugreek seeds(onion seeds) mix all with water and then add 2 to 2.5 cups of water cover and soak for 4 to 5 hours.  After 4 to 5 hours drain all the water and add soaked daal, rice, methi seeds, in a grinder jar also add 1 green chili and 1 inch ginger, 1/2 teaspoon cumin seeds  and add some water and grind it to batter over all you can add 3/4 to 1 cup of water while grinding take the batter in a bowl or pan now add 1/4 tbsp of turmeric powder, and 1 pinch of astafodie and tbsp of curd and 1 teaspoon of salt as required mix it very well and let the batter dry for 8 to 9 hours in a hot or warm climate it will take 5 to 6 hours for batter to dry in cool or cold climate it will take more time after drying the batter will have some air bubbles and faint sour aroma before streaming dhokla grease a pan with some oil to the base as well as sides. In a pressure cooker take 2.5 cups water and place a stand in it keep the flame in medium and let the water come to boil now add 1 tbsp of lemon juice to the fermented batter add 2 tbsp of oil and mix the batter well now sprinkle 1/3 tbsp of baking soda all over the batter  the mixing has to be done very well if not some parts of dhokla will not be spongy or porous in the meanwhile the water come to boil pour the batter in the greased pan make it level with spoon sprinkle some red chili powder on the top(optional)

STEAMING DHOKLA:

place the pan on the stand side cooker cover with led and steam dokhla on medium flame for 20 to 25 minutes remove the whistle from the lid. A skewer or toothpick inserted in the dokhla should come out clean if it is sticking steam it for some more time and add some water if required placxe the dhokla pan on a stand and let it become warm or cool to the room temperature then place  a plate on the dhokla pan upside down. and dhokla will gently slide on to the plate. place another plate on the dhokla and again upside down cut the dhokla and keep it a side.

MAKING TEMPERING FOR DHOKLA:

Take a small pan and heat 1 tbsp of oil keep flame at low and add 1/2 teaspoon mustard seeds  let the mustard seeds crackle add 1 to 2 tbsp of sesame seeds and give a stir. Then add 1 pinch of asafoteida and 7 to 8 curry leaves. fry it for few minutes now add 2 tbsp of water then add 2 tbsp of sugar stir it and let the water come to boil then switch off the flame and add this entire tempering all over the dhokla. Lastly add coriander leaves and grated coconut  all over the dhokla

http://rajugarivantalu.blogspot.com/2019/05/baby-potato-biryani-in-cooker.html

HOW TO MAKE VEGETABLE SANDWICH....

INGREDIENTS REQUIRED TO MAKE VEG SANDWICH:

10 slices of white or brown bread

2 small potatoes boiled and sliced into round

1 medium sized beetroot boiled and thinly sliced

1 cucumber thinly sliced

1 small medium onion

1 medium tomato thinly sliced

butter softened at room temperature, salted or unsalted

chat masala

black salt to taste

roasted cumin powder

black pepper

tomato ketchup or sauce to be served with the sandwiches

FOR MAKING CORIANDER CHUTNEY:

3/4 coriander leaves and 1/4 cup mint leaves

1/2 tea spoon chat masala

1 or 2 green chillies

salt or black salt

1 tbsp of water for mixing

PREPARATION OF VEG SANDWICH RECIPE:

HOW TO PREPARE CHUTNEY FOR VEG SANDWICH :

In a mixie take 1 cup of coriander leaves and 1 tbsp of chat masala and 1 or 2 green chilies now add small amount of salt as chat masala already consist salt in it now grind the mixture till smooth if needed add 1 or 2 tbsp of water now collect the chutney into a bowl and if any ingredient is needed add to it. Cover and keep it a side

PREPARING VEGETABLES FOR SANDWICH:

Boil the potatoes and beetroots after boiling thinly slice the beetroot and slice the potatoes and now peel and thinly slice onion and cucumber and thinly slice tomatoes as well.

PREPARATION OF SANDWICH:

Take bread pieces if needed cut the edges of the bread now apply butter evenluy and very well and apply coriander chutney to the slices and now gently place the vegies one by one on the slices sprinkle some black salt and chat masala and cover the sandwich with another bread slice and serve them with tomato ketchup and coriander chutney. 

how to prepare macaroni pasta 

YUMMY MACARONI PASTA SALAD RECIPE AT HOME....

PASTA SALAD RECIPE

INGREDIENT

4 cup water
1 tbsp of oil
1 tbsp of salt
1 cup elbow macaroni
4 tbsp mayonnasie(fun foods)
1/2 tbsp of pepper
1 tbsp of lemon juice
1/4 onion sliced
1/2 carrot
1/4 capsicum
5 cherry tomato(small round tomato)
2 tbsp of spring onion chopped
1 tbsp of dill leaves(menthulu)

Preparation of Pasta Salad:

Take a pan with 4 cups of water and 1 tbsp of oil and 3/4 tbsp of salt after the water is boiled add 1 cup of macaroni pasta and let it be for 8 minutes after the pasta is ready drain the water and keep it aside now take a bowl 4 tbsp of eggless mayonnasie (fun foods) and also add 1/2 tbsp of pepper and 1 tbsp of lemon juice and 1/4 tbsp of salt mix well now add 1/4 onion, 1/2 carrot,1/4 capsicum, 5 cherry tomatoes , 2 tbsp of spring onion and finally add the cooked macaroni pastamix well that the coating is correctly obserbed by the pasta now cover and rest it in the refrigerator for half an hour to obserb all the flavours. At last serve the pasta salad in a plate and garnish it with dill leaves. 

How to Prepare Bellam Garelu

BABY POTATO BIRYANI IN COOKER....

ALOO DUM BIRYANI RECIPE:

INGREDIENTS:

FOR FRYING ALOO:

7 baby potatoes, washed and pealed

4 cups water

1 tsp salt

4 tbsp oil

1 tsp chilli powder

½ tsp turmeric powder(PASUPU)

FOR CURD MIXTURE:

1 cup curd, thick and fresh

1 tsp chilli powder

½ tsp turmeric powder

1 tsp biryani masal

½ tsp fennel, crushed

1 tsp ginger-garlic paste

1 tsp salt

FOR DUM ALOO BIRYANI:

3 tbsp oil / ghee

1 bay leaf(biyani leaf)

1 star anise(star sompu)

3 cardamom / elaichi

1 inch cinnamon stick(chekka)           

4 cloves(lavangam)

1 ½ cup basmati rice, soaked

1 tbsp saffron milk(kesar milk)

few mint leaves(poodina)

2 tbsp coriander leaves, chopped

¼ cup fried onions 

1½ cup water

PROCESS OF ALOO DUM BIRYANI:

HOW TO FRY ALOO:

Take a bowl with salt water and let the potatoes soak for 15 minutes. After completion of soaking take a cooker add 4 tbsp of oil along with chilli powder and turmeric powder and fry the potatoes for 2 minutes.

 

CURD MIXTURE:

Take a bowl with 1 cup of curd add chilli powder, turmeric powder, biryani masala, ginger-garlic paste and salt and then mix it well.

HOW TO PREPARE ALOO DUM BIRYANI:

Take a cooker and add 1 tbsp of oil or ghee then add some biryani species like bay leaf(biryani leaf), star anise(star sompu), cardamom(elachi), cinnamon stick(biryani stick), cloves(lanvangam) now add the prepared curd mixture and fried potatoes and add rice  with saffron milk add mint leaves and coriander leaves and sprinkle the fried onions and then add 1 1/2 cup of water close it upto 2 whistles finally serve it in a plate. 

HOW TO PREPARE PAPDI CHAAT

INGREDIENTS FOR PAPDI CHAAT:

(1 CUP = 250 ML)

24 flat crisp papdis (puris or flour crisp)

250 grams of chilled curd, whisked till smooth

 1 large potato boiled, peeled and chopped

2 cups boiled chickpeas (kabuli chana or garbanzo beans)

1 small to me
dium onion finely chopped 

1 small to medium tomato , finely  chopped

1/4 cup chopped coriander leaves

1/2 cup mint coriander chutney

1/2 cup tamrind dates chutney

1 teaspoon red chili powder

1 teaspoon roasted cumin powder(jillakara )

1 to 2 teaspoons chaat masala

1 teaspoon black salt or rock salt or common salt

1 to 2 teaspoons of lime juice or lemon juice 

1/2 cup sev optional and sweet corn if u need

HOW TO MAKE PAPDI CHAAT

Take papdis in a plate and top it up with boiled potatoes and chickpeas add chopped onions and tomatoes and then add some chaat masala and red chilli powder to it  now put some cold curd and green chutney and sweet chutney on the mix now sprinkle some chaat masala, red chili powder , cumin powder(jillakara powder), and black salt (miriyalla powder). Finally garnish it with corriander leaves  and some sev and add some lemon juice.
serve the chaat  immediately

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