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Wednesday, April 22, 2009

khus khus payasam (gagagase) with Billa Kudumu

Ingredients for the payasam:
  • 1/2 cup fresh coconut
  • 1 1/2 tbsp khus khus (gagagase)
  • few cashew,few badam soaked in water (remove the skin from the badam)
  • it comes out easily when soaked
  • 1 generous pinch of kesari
  • 3/4 lts or more milk
  • 2 to 3 cardamoms powdered without peels (de-seed them and powder them with lill sugar and it comes fine
  • Grind coconut,badam cashew and khus khus adding a little water or milk
  • In a thick bottom vessel add the ground paste and milk and mix well into a smooth consistency.(like how it is for dosa)
  • Then put it on the gas and let it boil on medium for about 15 to 20 mins
  • Now add the kesari and cardamom powder too
  • After few mins reduce the flame and add the sugar
  • Mix well and let it boil for some more time and remove from the fire
  • This goes well with saarasthralu.billa kuddumu and a good drink by itsel
Ingredients for the Billa Kudumu:
  • 2 tbsp of Ghee
  • half a tsp of Mustard
  • half a tsp of Jeera
  • half a tsp Ground pepper
  • 2 1/2 cups of water
  • 1 cup Rice Rawa
  • half a cup of coconut
  • In a cooker, heat ghee and oil, add mustard, jeera, coarsely ground pepper, curry leaves and fry. Remove this seasoning and keep aside.
  • Now add 2 1/2 cups of water, salt and bring to boil.
  • In the meanwhile, dry fry 1 cup of rice rawa lightly.
  • When the water starts to boil, add the seasoning, grated coconut and rawa.
  • Mix well, cover with the cooker lid inverted and simmer for about 15 minutes. (Optional - you can add 2 tsps of bengal gram dhal soaked in water for 15 minutes.)
  • Remove lid, mix well and put off flame.. Make balls of the mixture, flatten it and steam for about 10 minutes.
  • Serve this with coconut chutney and payasam which you have already made

Monday, April 20, 2009

Bus Saru

  • 2 cups of cooked toordal, DO NOT pressure cook, as we want the dal to be firm/separate and not mushy, with little turmuric.
  • Drain the water and save it
  • In the same Water cook 1 1/2cups of cut beans or chopped spinach
For the Bus sar:
  • 1 flakes garlic
  • 1 small onion
  • 2 tsp sambar powder
  • 1/4 tbsp tamarind paste
  • a little coriander leaves
  • 3/4 of the cooked dal - save very little for palya.
For the Bus Sar
  • Boil the ground paste in 2 cups of water and season with mustard, curryleaves.

For the Bus sar palya:

  • Heat oil season mustard, dry whole red chilies(to taste), whole gralic and chopped onions, Do not fry till transulant, onion must have the crunch, add the drained beans or spinach and dal, salt and stir and fry well for few mts.

Coffee Cake with Sour Cream


  • 12 tablespoons unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons of instant coffee powder
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour 
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

For the streusel:

  • 1/4 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup chopped walnuts, optional

  • Preheat the oven to 350 degrees F. Grease and flour a pan.
  • Cream the butter and sugar in the bowl for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, coffee powder and salt. With the mixer on low, add the flour mixture to the batter until combined. 
  • For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Sunday, April 12, 2009

Paneer Bhurji

  • 1 gallon whole milk
  • 1 tbsp of vinegar
  • 2 Tomatoes
  • 1 large Onion
  • 3 chillies
  • 1 tbsp ginger garlic paste
  • 2 tsp Garam Masala
  • 1 tbsp Jeera Powder
  • salt to taste

First bring the milk to a boil and once it starts boiling add a tbsp of vinegar or some lime juice. As soon as you add this the milk will curdle and break.

Mix for some time till you can make out the difference between the water and the panner. Put this in a tea cloth or a muslin cloth so that all the water drains out and you have only the panner.

Once that is done. Add some oil in a pan and put vagar ( mustard, jeera and some haldi).
Then add the onions and fry till golden brown, add the ginger garlic paste along with the chillies.

Now add the tomatoes, once the oil starts to separate from add the panner and the masala and mix for some time.

Garnish with some coriander leaves and serve with Chapathi

About Me

I just love to cook and everything that goes along with food. I cook at home most of the time but I do enjoy eating out once in a while too. I have 2 blogs, one with all my recipes and the other one is all the places that we eat at. My husband and I love to eat and go out. The other day I was looking for a new phone so we were doing our rounds to all the service providers around our house, before we can decide which one to go with. When we went to the Sprint store close to our house we realized that we even though we have been in this area for the past 4 years we have never been to that strip mall. We found a pizza place that looked really good from the outside. That's when we made a New Year's resolution of eating out once a week and try a new restaurant each time. And here I will write my thoughts of the place and what I think of it.