hot-pickles.blogspot.com
Hot ' N ' Sweet Pickles: May 2009
http://hot-pickles.blogspot.com/2009_05_01_archive.html
Hot ' N ' Sweet Pickles. Friday, May 1, 2009. Allam 1/4th kg Chopped. Bellam 1.4th kg. Chilli powder 1/4th kg. Clean the ginger and take out the peel and chopp in to pieces and dry them well in the sun for few hours. Grind the ginger pieces and garlic in to coarse paste. Boil the tamarind in 1 cup water and cool and remove the pulp ans keep it aside. Grind all the above ingredients tamarind,ginger garlic paste,salt,chilli powder,and Bellam in the stone mortar to a smooth paste. This paste stays for 1 year.
manapulusu.blogspot.com
Mana Pulusu: Sweet Potato Pulusu
http://manapulusu.blogspot.com/2010/03/sweet-potato-pulusu.html
Saturday, March 13, 2010. Peeled Sweet potato pieces 2 cups. Tomato chopped 1 cup. 2 green chillies chopped. Tamarind pulp 1/2 cup. 1 tbsp chopped coriander. Red chilli 2 chopped. Take a pressure pan add oil and fry the popu ingredients well. Add onions and green chillies fry for 2 mins. Add tomato chopped and fry for 2 mins till soft. Then add Sweet potato pieces, tamarind pulp, 2 cups of water,pasupu,salt,jaggery and pulusu podi. And close the pressure cooker and after 2 whistle put off the fire.
manapulusu.blogspot.com
Mana Pulusu: August 2010
http://manapulusu.blogspot.com/2010_08_01_archive.html
Sunday, August 29, 2010. 2 cup chopped beans. 1/2 cup kandi pappu. 1 tbsp tamarind paste. 2 tbsp kootu powder. 2 green chillies split. 1 Boil the vegetable and dal. 2 Take a pan Fry th popu ingredients in the oil and add green chillies and curry elaves to the above popou and fry for 1 min. 3 Add chopped tomato and fry till becomes soft. 4 Add the tamarind paste with 2 cups water add salt ans pasupu and boil for 2 minutes. 7 Garnish the kootu with coriander leaves and coconut scrape and 1 spoon ghee.
manapulusu.blogspot.com
Mana Pulusu: Sambar
http://manapulusu.blogspot.com/2010/03/sambar.html
Saturday, March 13, 2010. Chopped mixed vegetables 2 cups. Onion chopped length wise 2. Green chillies chopped 2. Boiled kandi pappu 1 1/2 cup. Tamarind pulp 2 tbsp. 1 tbsp coriander leaves. 1 tbsp fresh coconut scrape. 2 red chillies chopped. Take a pressure pan add oil and fry the popu ingredients. Add onions and green chillies to the popu and fry for 2 mins. Add tomato chopped and fry till it becomes soft. Add mixed vegetables and fry for 1 min. Your sambar is ready to serve with hot rice.
chutnys.blogspot.com
chutnys: September 2009
http://chutnys.blogspot.com/2009_09_01_archive.html
Saturday, September 12, 2009. Dosakai and Brinjal Chutney. 1 cup chooped dosaki(yellow). 1/2 cup brinjal pieces. 5 green chillies chopped. 2 big tomatoes chopped. Small lemon size tamarind. 1/2 cup chopped coriander. 1 sp oil to fry. Menti powder 1/2 sp. Chopp the dosakai removing the seeds. Take some oil in pan and heat. Add green chillies and fry. Then add brinjal pieces and tomatoes,salt and pasupu. After it fries well till soft cool it. Then grind to paste adding coriander,and tamarind.
bschoclt.blogspot.com
Basic Chocolate: 04/12/08
http://bschoclt.blogspot.com/2008_04_12_archive.html
Saturday, April 12, 2008. 5 tbsps milk powder. 1 1/2 tbsp ghee. 2 tbsp coco powder. Little quantity of water. Mix all the ingredients in a vessel ( except water). Take another vessel with water in it . Double boil the mixture ( put the small vesselof the mixture in the other one and boli). While boiling add bit of water. After about 5 mins remove the mixture. Allow to set in a greased plate in the refrigerator. Cut it into pieces. Subscribe to: Posts (Atom). This is the real chocolate made by me.
mousse-soft.blogspot.com
Soft 'N' Fluffy Mousse: Easy Chocolate Mousse
http://mousse-soft.blogspot.com/2009/06/easy-chocolate-mousse.html
Soft 'N' Fluffy Mousse. Thursday, June 18, 2009. 1 cup semi sweet chocolate chips. 1 tsp vanilla extract. 1 cup heavy cream heated. Sweetened whipped cream for garnishing. Break the eggshell and pour its contents in an electric blender, along with chocolate chips and vanilla extract. Blend for 30 seconds.Slowly, pour heated cream into the chocolate mixture by removing the middle of the blender lid. In case that is not possible, stop the blender while pouring heated cream. Refrigerate until it is set.
chutnys.blogspot.com
chutnys: Dosakai & Brinjal Chutney
http://chutnys.blogspot.com/2009/09/dosakai-brinjal-chutney.html
Saturday, September 12, 2009. Dosakai and Brinjal Chutney. 1 cup chooped dosaki(yellow). 1/2 cup brinjal pieces. 5 green chillies chopped. 2 big tomatoes chopped. Small lemon size tamarind. 1/2 cup chopped coriander. 1 sp oil to fry. Menti powder 1/2 sp. Chopp the dosakai removing the seeds. Take some oil in pan and heat. Add green chillies and fry. Then add brinjal pieces and tomatoes,salt and pasupu. After it fries well till soft cool it. Then grind to paste adding coriander,and tamarind.
ymycake.blogspot.com
Sponge Cake: Pineapple Upside Down Cake
http://ymycake.blogspot.com/2010/03/pineapple-upside-down-cake_17.html
Wednesday, March 17, 2010. Pineapple Upside Down Cake. 4 tablespoons unsalted butter. 1 cup lightly packed light brown sugar. 6 to 8 maraschino cherries. 2 cups all-purpose flour. 2 1/2 teaspoons baking powder. 2 sticks unsalted butter, room temperature. 2 cups granulated sugar. 2 teaspoons pure vanilla extract. Confectioners' sugar, for dusting cake. 1 quart yogurt gelato, store-bought, for serving. Preheat oven to 350 degrees F. Peel the pineapple and remove core. Slice into (1-inch) thick circles.
ymycake.blogspot.com
Sponge Cake: Midnight Chocolate Cake
http://ymycake.blogspot.com/2008/04/midnight-chocolate-cake.html
Monday, April 14, 2008. 2 cups granulated sugar. 1 3/4 cups all-purpose flour. 3/4 cup unsweetened cocoa. 1 1/2 tsp. baking powder. 1 1/2 tsp. baking soda. 1 cup whole milk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup boiling water. Heat oven to 350 degrees F (175 C). Grease and flour two 9 inch round baking pans OR one 9x13-inch baking pan Or one 10-inch bundt or tube pan. In a large bowl, and with an electric mixer, combine dry ingredients. Remove cake(s) from oven, and cool completely on rack.
