Recipes

  • FRIED GRAM BALLS- RECIPE

    FRIED GRAM BALLS- RECIPE

    FRIED GRAM BALLS- RECIPE: Ingredients: Fried gram and jiggery suitable for making syrup- each 200 gm; cardamom powder- a little. Method:  Heat slightly the fried gram. Add water with the jiggery and mix. Heat the solution and drain it.  After draining heat it till the syrup becomes to the correct stage so as to make…

  • AVACODA FRUIT BUDDING- RECIPE

    AVACODA FRUIT BUDDING- RECIPE

    AVACODA FRUIT BUDDING- RECIPE: Ingredients: Avacoda fruits-2; powdered sugar, milk- each condensed milk- ½ tumbler; cashew, almonds and pista- 1 tsp each; cardamom powder-1/2 tsp; chopped  fruits. Method:   Clean the avacoda fruits and remove the skin and nuts.  Add sugar, milk, almonds, cashew, pista, condensed milk and the cardamom powder and grind to a…

  • GUAVA BAJJI-RECIPE

    GUAVA BAJJI-RECIPE

    GUAVA BAJJI-RECIPE: Ingredients: Taivan red guava-2; bajji mix-4 tsp; oil and salt-as required. Method: Take raw guavas and cut it in cross section in the round shape. Mix the bajji mix in water and add salt. Heat oil in a pan. After the oil is heated, dip the raw guavas in the bajji mix and…

  • GUAVA CHUTNY- RECIPE

    GUAVA CHUTNY- RECIPE

    GUAVA CHUTNY- RECIPE : Ingredients: Thaivan red guavas-2 ; salt – 1 spoon;  green chili; oil- 1 spoon; mustard -1 tsp; cumin seeds- ½ spoon; ; curry leaves- a little; chili powder- 1 tsp; dry chillies-2; ginger- a little, garlic gloves- 5, tamarind- a little. Method: Cut guava in to small pieces and remove the…

  • OATS LADDU- RECIPE

    OATS LADDU- RECIPE

    OATS LADDU- RECIPE: Ingredients: Oats-2 tumbler; jiggery-1 ½ tumblers; scrapped coconut-1/2 tumbler; ghee, cashew- each 2 tsp; cardamom powder-1/2 tsp. Method: Fry oats in the low flame and grind heat ghee and fry cashew. Add jiggery with it and allow  to dissolve.  Mix powdered oats, coconut, cardamom powder and allow them to be cooked. When…

  • JELLY CANDIES- RECIPE

    JELLY CANDIES- RECIPE

    JELLY CANDIES- RECIPE: Ingredients: Sugar-1 tumbler; Gelatin- 25 gram; strawberry, venila, pineapple food color and essence each –a few drops. Method: Soak gelatin in the water. Put sugar in the pan, pour water and mix. Add the soaked gelatin with it and mix till it is dissolved.  Continue stirring. When the mixture comes to a…

  • BETEL LADDU- RECIPE

    BETEL LADDU- RECIPE

    BETEL LADDU- RECIPE: Ingredients: Scrapped coconut- 1 ½ tumbler; condensed milk- ½ tumbler; betel-5;  butter- 1 tsp; gulkand, duty fruity and ghee. Method: Wash the betel, cut them and grind it nicely put butter in the pan and after it is melted, and fry it with the scrapped coconut. Add the ground paste and stir…

  • PEARL MILLET CURD RICE- RECIPE

    PEARL MILLET CURD RICE- RECIPE

    PEARL MILLET CURD RICE- RECIPE: Ingredients: Pearl millet- 2 tumblers; milk and curd- each 1 tumbler; green chilli-4; urid dal- 2 tsp; mustard-1 tsp;  ginger duly skin scrapped; a small piece; asafetida- a pinch;  curry leaves, oil and salt. Method: Cut the chilies and the ginger into small pieces. Put the pearl millet in a…

  • THAI KAI YANG- RECIPE FOR BURMESE FOOD

    THAI KAI YANG- RECIPE FOR BURMESE FOOD

    THAI KAI YANG- RECIPE FOR BURMESE FOOD: Ingredients: Full chicken-1 garlic- 6 cloves; coriander leaves with the stem-12; palm jiggery- 2 tsp;  white pepper powder- 2 tsp; dry coriander powder- 1 tsp; fish sass- 30 mg; soya sass- 2 tsp;  curry paste= 2 tsp. Method:  Grind all the ingredients except chicken and keep the paste…

  • BARNYARD ADAI- RECIPE

    BARNYARD ADAI- RECIPE

    BARNYARD ADAI- RECIPE: Ingredients: Barnyard millet-1 cup;kodorice- 1 cup; bengalgram dal -1 cup’tur dal – 1 cup; moong dal- 1 cup; Onion-1; carot-1; garlic-4 pieces; Dry chili -1; ginger-a small piece; anise- 1 tsp; salt, oil and curry leaves. Method: Soak both the millets and the dals separately for 2 hours. After that, grind all…