Chennai Sambar Powder

Chennai Sambar Powder:

chilli 1kg
coriander 1 1/2 kg
black pepper 100mg
cumin seeds 100mg
fennel seeds 25 mg
poppy seeds 25 mg
fenugreek seeds 25 mg
door dhal 3 teaspoon
channa dhal 3 teaspoon
rice 3 teaspoon 
turmeric 50 mg
curry leaves dried 1 bunch

to fry

black pepper, cumin seeds, fennel seeds, poppy seeds, fenugreek seeds, door dhal, channa dhal, rice.


ThanQ Sharmila for sharing the recipe for your Mother's Sambar Powder.

Simple Doodh Peda

Ingredients:
1. 1 Can condensed sweetened milk
2. 1 Cup milk powder
3. 1/2 Cup butter

Procedure:
1) Take a pan and heat butter in it.
2) Remove the pan from the fire and combine milk powder to it, mix well.
3) Now add sweet condensed milk to it and simmer for about 4-6 minutes, keep stirring the mixture.
4) When bubbles appear remove the pan and let it cool.
5) Cut Paal Cova into desired shapes and serve.

Doodh peda with Evaporated Milk

Papad Roll

Ingredients:
1. Papad: 12
2. Cabbage: 1/4 kg
3. Capsicum:  1 each color
4. Carrot: 1 big
5. Soya sauce: 1 tsp
6. Salt: for taste
7. Pepper powder: 1/2 tsp
9. Chat Masala: 1/2 tsp
8. Oil: 2 tsp + for deep fry

Procedure:
1) Chop Cabbage, Capsicum, Carrot into long slices.
2) Heat oil, fry the vegetables.
3) Add soya sauce, salt and pepper power.
4) Place lid and let it cook but not mashed should be crisp.
5) Off the stove and let it cool.
6) Drain the water from the veggies.
7) In a flat plate, take water till half the plate is filled.
8) Dip papad for 2 mins and let the papad get soft.
9) Remove the papad into a dry plate.
10) Fill the papad with 1 Tbsp of the veggies.
11) Roll to close the papad using maida paste made with water or just water.
12) Deep fry the papad rolls till crisp and remove into a plate.
13) Serve Hot with tomato sauce.

Rose-Orange Punch

Being a Hyderabadi....I always loved the colour and taste of Rooh-afza...coming to Bradford, UK...dint miss some of the tastes....my husband brought a Singapore based similar rose syrup...though this one had more sugar content...but i can get similar taste in this alien place....so i set to make different types that can be made...here are some....

Rose-Orange Punch:

Ingredients:
1. Rose-Syrup: 2 tbsp
2. Orange juice: 4 tbsp
3. Chilled water: 1/2 cup

Procedure:
1) Mix all the ingredients in the serving glass and garnish with orange peel.

Pomegranate/ Pomegranate Juice

Health Benefits of Pomegranate/ Pomegranate Juice: The Top Ten

1. Antioxidants – These help to wrangle the hoards of free radicals in your system. Free radicals have an uneven number of electrons and like to balance themselves out by stealing from other molecules and cells in your body. These cells are oftentimes very important ones dealing with your DNA, and when they are destroyed, disease step

s in. Pomegranate juice is an excellent source of antioxidants that work to help you stay disease-free.

2. Blood Thinner – Pomegranate juice helps your blood circulation, making it easier for blood to travel to your heart, brain, and the rest of your body.

3. Cancer Fighter – Pomegranate has been known to reduce and prohibit the growth of cancer cells and tumors in your body.

4. Digestion Aide – Pomegranate juice is a natural remedy for diarrhea, dysentery, and great number of other digestive problems.

5. Anemia Relief – With a high content of iron, pomegranate juice is a great home cure for anemia because it promotes higher levels of hemoglobin.

6. Anti-Inflammatory – Pomegranate juice has properties that help treat sufferers of arthritis. It can also help cure a cough or sore throat.

7. Neonatal Care – It has been proven that pomegranate juice ingested by pregnant women can help protect the neonatal brain.

8. Artery Protection – It helps keep plaque from building up in your arteries.

9. Cartilage Protection – It works to prevent the deterioration of cartilage in your body.

10. Cholesterol Reducer – Pomegranate juice is capable of lowering blood pressure by as much as 6% in daily drinkers.

Quick Kova Kajjikaaya

Ingredients:
1. Grated fresh coconut: 1 cup
2. Grated Jaggery: 1/2 cup
3. Cardamom powder: 1 tsp
4. Milk Powder: 1 cup
5. Condensened milk: 1 cup
6. Butter: 1/2 cup

Procedure:
1) Roast grate coconut in a kadai till it turns into light brown.
2) Add jaggery to it and cook till they mix together properly and leave the kadai.
3) Add the cardamom powder and off the stove. Let it cool.
4) In a kadai, melt the butter.
5) Add milk power and mix well.
6) Add condensed milk and stir well till it forms a dough like chapathi dough.
7) When the dough cools. Make small poori like chapathi.
8) Make lemon size balls with the coconut mixture.
9) Put each ball into each poori and close the poori into ball. Use water if needed to close the ball.
10) Serve in cupcake holder.