MUSH ROOM GREEN PEAS CURRY/CANNED MUSHROOM RECIPES/EASY SPICY VEGETARIAN SIDE DISHES FOR ROTIS/ EASY INDIAN CURRIES/COGUMELO ERVILHAS CARIL/INDIANO RECEITAS DE COGUMELOS/MAHAS OWN RECIPES

Hey..How are you all..How you all celebrated sankranti?? we are in hurry of packing luggage and did n`t prepared any festival foods..I feel some times,that  I changed little bit.Up to few years back I was a very traditional girl,but last year did n`t done any pujas perfectly,even reduced spending time in puja room.I think living abroad,neighbours,western culture,different nationality kids may effects us in directly.Don`t know about others.But these are the strong reasons which affected me lot and diverted to western  culture.Also,the absence of our hindu temples in foz made me dull and lost interest in wearing our traditional saree and jewellary. Ok.It`s completely my personal feeling and life.I know..

I posted lots of baking goodies recipes and eyes are tired to see the sweet loaded pics..So,decided to posts some spicy and hot recipes like rice varieties,snacks and curries.I have more than 50 recipes in draft and kept my canon darling in cupboard carefully.Ya.I stopped clicking and planned to share the drafts posts..Also we are traveling to India this month and busy in cleaning and packing..So,almost up to april you can visit mahaslovelyhome which will be alive with schedule posts ,but the author will disappeared..Iam planning to return in may and once after settle down in my sweet home, will start magics in kitchen also with canon..Hope you all keeps alive this blog with your regular visits and lovely comments..Thank you all!!!!

CATEGORY-

PREPARATION TIME- MINUTES

COOKING TIME- MINUTES

HOW TO COOK

canned mush rooms-1 cup
fresh peas-1/2 cup
green chili-2-3
onion-1 medium size
tomato-1 big
red chili powder-2 tsp-
salt-to taste
yogurt-2 tbsp
garam masala-1 tsp
coriander powder-1 tsp
cumin powder- 1tsp
ginger garlic paste/GGP-1 tbsp
 kasoori methi-1 tbsp(dried leaves)
turmeric powder-1/2 tsp
  

TO TEMPER

OIL-2 tbsp
cloves-3-4
cardamoms crushed-3-4
cinnamon stick-1 big
pepper corns-1 tsp
black cumin-1 tsp
fennel seeds-1 tsp

bay leaf-1

HOW TO COOK

Boil green peas in water for 5 minutes and drain in bowl.Turn on heat thick bottom kadai or non stick pan with oil and when it`s hot add in all spices which given under list "TO TEMPER".

Fry well and add sliced onions+green chilies with salt and saute until turns brown in colour..then throw in tomatoes and cook until it turns mushy..

After 3-4 minutes add chili powder,salt,turmeric,coriander+cumin powders, kasoori methi,GGP and mix...

Now throw mushrooms n peas and mix.Cook this for 5 minutes in medium flame by closing with lid.If itlooks too dry add 1/4 cup of water n cook..

Then add yogurt(or cream) and cook for 3 minutes more.Finally some garam masala and mix nicely..Turn off after 2-3 minutes.

Add some chopped cilantro leaves if u have and serve with white rice or rotis..

BYE BYE ALL BUT NOT GOOD BYE :)

HAPPY COOKING!!HAPPY BLOGGING!!

(:BE POSITIVE AND KEEP SMILING ALWAYS :)

JANGRI/JHANGRI/IMARTI/SOUTH INDIAN FESTIVAL SWEETS/STEP BY STEP PICTURES/HOW TO MAKE JANGRI WITH URAD DAL AT HOME/INDIAN DEEP FRYING SWEETS/HAPPY PONGAL TO ALL MAHASLOVELYHOME READERS

Jhangiri or Jangri is an Indian popular sweet which takes place in top five festival recipes. Jangri is also like a dessert which can serve after meals..The difference between jalebi and jhangri is, jangri made by urad dal batter in circular shape fritters then it soaked in sugar syrup.well,jilebi also looks like jhangri,but it made by maida and some times with or without yeast too..Even though both crispy deep fried sweets may looks same,but there was a lot of difference in the taste.Last two years back I tried jilebi by following manjulas kitchen  and they came out perfectly also.But, my little photography knowledge failed in clicking..Some,how this kind of deep fryings sweets needs lots of time and patience to cook which are lack on my side. Pre-preparations,deep frying again sugar syrup,all these steps looks like long chain with kids can`t concentrate on recipe n clicking.But,still I tried little bit to take some step wise clicks which may help ful to you all.
DH close friend who is a chinese always asks about this round circle sweets(he calls like this) So,on DH request I made this last week and sent to him..Don`t about him,but DH was happy.;)

To make this kind sweets need time and patience.If your are a mom of little kids,keep them busy in drawing,playing or in watching cartoon.Making jhangri is like multi tasking.You deep fries one side again dipping in syrup and then removing out quickly.If you soak for few more minutes they may puff up like rasagullas balls and you will miss the crispy ness.So,what I want to say is,when you are fit and strong start process of this and cook with patience..Enjoy each bite n serve with smile always...

CATEGORY-INDIAN SWEETS/JHANGRI
RESTING TIME-4-5 HOURS
PREPARATION TIME- 20 MINUTES
COOKING TIME- 30 MINUTES

WHAT YOU NEED

Urad dal/mina pappu-1 cup
sugar-1-1/2 cups
food colour-1-2 pinches (orange or yellow)
salt-2 pinches
saffron strands-few(optional)
cardamom powder-1 tsp
lemon juice-1/2 tsp
oil-for deep fry

HOW TO COOK

Wash urad dal twice and soak in fresh water for  3 hours.Grind into fine paste by adding very little water using blender/mixy jar.batter should be in thick form like vada batter.

To this add pinch of salt,colour and mix well...

In a bowl take sugar and add enough water.(until sugar immerse/covers).Usually I adds 1/3 cup of water for 1 cup sugar.turn on  heat and let it boil..Once it comes in one string consistency turn off and lemon juice n close with lid.

In another kadai heat oil for deep fry.Keep it in low flame.

Now take a piping bag which we use for cake decorating.Choose small nozzle and place urad dal batter in it.

Check oil,is hot or not by dropping little bit of batter.then start piping in circular motions.Put the nozzle side down into oil and rotate your hand in clock wise position to draw swirls in oil.

pipe three medium size jangris at a time or four small..Fry well in medium heat.Don`t wait until turns very dark brown colour.

Once it turns into light brown remove with deep fryer ladle.Place these in warm sugar syrup.Soak for 3-5 minutes then remove..

After 10-15 minutes and dip jangris again in syrup for 2-3 minutes.Your jangris are ready.serve warm :)

STEP WISE PICS-EASY TO DO

MAHAS NOTES

The big mistake of mine is choosing big round shaped nozzle.actually I missed my small nozzle and later after  the whole process got it in sink.;)

Small nozzle gives perfect size and good circle shape. Don`t load kadai with huge jangris,Pipe minimum three and fry well.

If urad dal  batter looks thin in consistency add 1-2 tbsp of rice flour.

Don`t make syrup too thick,you can`t dip jangris.

You can use cover with small hole  or cleaned ketchup bottle instead of piping bag.

You can fry in ghee,if you don`t have any problem with calories :)

I recommend to use big wide pan for sugar syrup.it`s easy to dip and remove for jangris.

(:WISH YOU HAPPY SANKRANTI TO ALL :)

(:SWEET FOR HAPPY OCCASIONS:)

RICE RAVA JAGGERY COCONUT MILK PONGAL/BIYYAPU RAVA BELLAM PAPPU PONGALI/INDIAN TRADITIONAL SWEETS/MAKARA SANKRANTHI RECIPES/SWEET PONGAL RECIPES

WHAT YOU NEED

Rice rava-3/4 cup

moong dal-1/2 cup

milk- 2 cups

jaggery/bellam-1 1/2-2 cups

coconut milk-1 cup

cardamom powder-1 tsp

coconut powder-1/4 cup

ghee-1 cup(but I added less)

cashews/kaju-5-6

raisins-5-6

 

  
HOW TO MAKE

Heat 2 tbsps of ghee in pan and fry chopped cashews and raisins..remove and keep them in a plate..

Now roast rice rava 2-3 minutes in the same pan and remove into a plate..then add 2 more tbsp of ghee and add  dal n roast up to 2-3 minutes..

Now combine rice rava and dal, by adding enough water pressure cook in low flame for 2-3 whistles and turn off.

In mean while take jaggery in  pan with enough water and start stirring.We need syrup.When rava cooked well again turn on heat and milk and mix well..

After 3-4 minutes also add coconut milk. and jaggery syrup n  mix well..

Now add  coconut powder, cardamom powder and 1/2 cup ghee finally and mix well..

Cook completely in low flame for 2-3 minutes.turn off n  add remaining ghee and dry fruits..

MOONG DAL OATS JAGGERY KHEER/PESARA PAPPU OATS BELLAM PAYASAM/INDIAN FESTIVAL RECIPES/YELLOW MOONG DAL RECIPES/SANKRANTI RECIPES/PASI PARUPPU PAYASAM WITH OATS AND JAGGERY/TELUGU PANDAGA VANTALU

*Moong dal is one of protein packed lentil which often used in south indian cuisine..Moong dal called as pesara pappu in telugu,instead of toor dal people use often use moong dal in regular cooking..Moong dal kheer is famous recipe in festival times and it`s very healthy too.Here in this recipe you can replace jaggery with sugar also you can skip oats and prepare just moong dal kheer.You can replace cow milk with coconut milk too..Adding ghee roasted nuts gives very rich taste to kheer and my fridge was empty,so I added only blanched sliced almonds.Except pressure cooking dal It`s very easy to prepare and never cook dal like puree or pulp.Mashed dal thickens the kheer ans it turns like halwa. roughly pressure cooked dal gives a nice texture to kheer and it tastes delicious when served warm and cold..This is the one of the easiest and yummy dessert/sweet or nivedyam which can cook in minutes on festivals and occasional days..So,try this delectable payasam on this sankranti/pongal and treat your family happily..

CATEGORY-KHEER RECIPES/INDIAN PONGAL SWEETS
PREPARATION TIME- 30 MINUTES
COOKING TIME- 15 MINUTES

WHAT YOU NEED

Yellow moong dal/pesara pappu-1/2 cup
jaggery/bellam -3/4 cup(depend on your taste)
oats flakes/oat meal-1/2 cup (not powder)
cardamom powder-1 tsp
 ghee/neyyi-1 tbsp
milk-1/2 -3/4 cup
water-1/4 cup
cashews chopped-4
almonds chopped-4
black raisins-5

HOW TO COOK

Wash and soak moong dal for 15 minutes in normal water.Then pressure cook for 2 whistles.Don`t cook til mashed.dal should be in coarse form.Dry roast oats separately in a pan for 3-4 minutes.

Turn off  P.cooker and keep this aside.Now heat a non stick pan with water and jaggery and let boil.When jaggery dilutes completely add in cooked dal and mix well.

Now add oats and mix again.Cook this for 5 minutes in low flame by stirring in between.

This time you can add milk and thin consistency is depended on your adding of milk.

Cook for 5 more minutes and add cardamom powder n turn off..

On other pan add ghee and roast chopped nuts.Add all these nuts into above kheer.But I skipped this step.

Your hot n yummy kheer is ready.serve warm..

!!HAPPY COOKING!!HAPPY SUNDAY!!

ALMOND MILK POWDER HALWA/BADAM HALWA WITH MILK POWDER/BLANCHED ALMOND RECIPES/INDIAN SWEETS/HALWA RECIPES/MILK POWDER USING SWEETS/SOUTH INDIAN FESTIVAL RECIPES/STEP BY STEP PICTURES

This is the one of the recipe which gave strain to my brain allot and kept me in confusion.First I planned to make some almond burphis..Again in that to make some thing innovative thought to add some milk powder instead of  sugar.But because of no pre-preparations it resulted like diabetic sweet.I mean I added less milk powder and it was very mild in sweet.I was disappointed with taste..After few hours again remembered badam halwa and used some sugar to balance the taste and cooked for few minutes..This time it tasted super delicious and perfectly resulted..This recipe process may looks  different with original almond halwa but here Iam explaining the two methods.One is which I followed and second is how to cook almond milk powder halwa instead of cooking like me..So,read Instructions of HOW I COOKED first carefully and then  Instructions(HOW TO COOK)..Hope you won`t disappoint with today`s beautiful post..Thank you.

 CATEGORY-INDIAN EASY SWEETS/ALMONDS
PREPARATION TIME- 30 MINUTES
COOKING TIME- 15 MINUTES

WHAT YOU NEED

Blanched almonds- ground paste- 1 1/2 cup
milk-1/2 cup+1/4 cup
milk powder-1 1/2 cup
sugar-1/2 cup
cardamom powder-1 tsp
food colour-2 pinches

HOW TO COOK(FOR YOU ALL)

Soak almonds in hot water 10-15 minutes and remove skin.Then grind into fine paste with 1/4 cup of milk. Sift milk powder separately in a plate.

Take a non stick pan with 1/2 cup milk and let it boil.Then add sugar+water(2-3 tbsp) and let it boil in high range..Add cardamom powder this time and mix well.

To this add almond paste and mix continuously.Keep flame in low and don`t leave pan.

After 3-5 minutes of stirring, add milk powder and mix well again.Stir continuously without stopping for 5 -8 minutes in low flame.

It starts thickening and when the time you can`t stir more turn off flame.Add a tbsp of ghee on top and take it into bowl.

Serve warm or cold.

STEP WISE PICTURES-EASY TO MAKE

HOW I COOKED

First I soaked almonds in cool water.and in the next morning I prepared this recipe.But,I suggest to soak in hot water.

Heated a non stick pan with 1/2 cup of milk  and let it boil.Then  added almond+ground paste and cook in low flame til it looses raw smell.May be 4-5 minutes.

Then add milk powder +cardamom powder r and again mix continuously until it starts thickening..

Once it turns hard(when you can`t stir) turn off and  2 tbsp of ghee.Apply some ghee to plate and place halwa on plate.

Shaped it like square with spoon and cut into pieces.after few minutes you can separate the pieces.

This is how I cooked first and I got good shaped pieces too.But tastes less in sweet.

So,again I heated pan with half cup of sugar+1/4 cup of water and boiled in high flame..after 5-6 minutes I added above almond milk powder mixture into this and mixed for 5 minutes in low flame.

Then turned off.This time it tasted good same like other halws it was good in consistency too.

HYDERABADI FAMOUS OSMANIA BISCUIT/HYDERABADI RECIPES/EGG FREE SALT BISCUITS/HYDERABAD`S IRANI CAFES FAMOUS OSMANIA SALT BISCUIT/STEP BY STEP PICTURES/HYDERABAD POPULAR CUISINE

The capital of Andhra pradesh is HYDERABAD which is fifth largest city in India.It is attached with secunderabad and both called as twin cities.Hyderabad cuisine is a meat and rice oriented cuisine which inspired by mughlai cuisine.There are so many famous dishes are there which brought a popular name for hyderabad.