pakam garelu




urad dal-1/2kg

salt-totaste

oiltodeepfry



for sugar syrup

1cupgreated jegarry

2cups sugar

1/2tsp ilachi powder

method



soak uraddal for 6hours grind into thick dough with 1/2tsp salt



syrup mix jagerry,sugarwith 1/2cup water boiled for 10mins let in thick syrup keep a side



now heat oil take dough lemon in size tap on acover round in shape , fry till golden brown colour dip in hot sugar syrup



juicey pakamgarelu ready to serve

sheer kurma:


ingredients



milk-1ltr

vermacelli-200gms

moongdal-50gms

milkmaid-4tbs

sugar-200gms

casew-10gms

badam-10gms

kissmiss-1ogms

pista-10gms

sarapappu-1tsp

ilachi-1/2tsp

ghee-4tbs



method to prepare:

cook soft moongdal, heat pan add ghee fry all dryfruits indiduval keep aside , fry semiya add boiled milk cook soft &become thick add cooked moong dal after 5mins add sugar& all dry fruits

finally add ilachi powder turn off flame pour milkmaid stir well

serve hot or cool

Pineapple salad


Ingradients



Pineapple-1cup

Orange-1

Water melon-1/2 cup

Venila ice cream (or) milk cream-2tbs

Apple-1/2 cup

Honey-1tbs



Square cut all fruites mixwell add Venila ice cream

Garnish with honey and cherrys



Papaya salad


Ingradients



Papaya -3cups

Banana-1

Pomegranate-handful

Apple-1/2 cup

Honey-3tbs

Square cut all fruites mixwellwith honey

Waitloss salad ready to eat

Mango salad

Ingradients

Mango-2 cups

Sapota-1/2cup

Pomegranate-handful

Milk cream-1tbs

Sugar-2tbs

Square cut all fruites mixwell addmilkcream ,sugar garnish with palmgranate

BIRYANI BADSHAHI




Ingredients:

1/2 kg Mutton

250 gms Rice parboiled

1/2 tblsp Lemon Juice

10 blanched Almonds

1/2 tblsp Mint Leaves

1 cups Butter

1 handfuls chopped Coriander Leaves

1/2 tblsp Cumin Seed

2 large sliced Onion

2 Brown Cardamom

1 tblsp Oil

4 pods Garlic

2 Cloves

1 " long piece Ginger

1/2 tblsp Saffron

1/2 tblsp Green Chilly chopped

1/2 tblsp Red Chili Powder

1/2 " Cinnamon

1/2 kg Curd

125 gms Milk

3 cups Water

method:

First wash and soak rice.

Then fry sliced onions to a golden brown color.

Soak saffron in water.

Now grind ginger, red chillies, garlic and almonds and fry these in butter.

Add it to the mutton and salt and stir for 5 minutes.

Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.

Bil rice with salt in another pan.

Put curd into a piece of muslin cloth and let the water drain away.

Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.

Strain the saffron water and add lemon juice.

Add all this to muttonSprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.

Now pour milk and some butter and cover the vessel.

Seal the edges of the pan with flour paste.

Place the can on flame for one hour.

Serve it very hot with some curry.

gulabi poolu:

ingredients:



1 cup maida

1/2 cup sugar

oil to fry


method; it is very easy and tasty snack for children

mix maida& sugar with water in dosa contestency add 1/4 spoon baking powder if desire , soak for 15 mins



take 2 kadais pour oil , dip the mould in 1st kadai as shown in picture hold 10 sec, now dip in batter and now in 2nd kadai

iafter a little while its leave automatic other wise remove with the help of spoon ,fry it is in golden brown colour

now it's ready to serve.

gulabi poolu also made like hot, we use chilli powder&salt instead of sugar