Kaju Katli or Kaju Ki Barfi Sweet Recipe How to Make

      Hi, Happy Holi  to all my blogger friends and my friends... Holi is one festival in which people celebrate together without bringing the caste, color or status in mind. Wishing everyone a happy and safe holi this time, as much as I love colors, I also like the festival of holi with everyone celebrating and sharing the warmth, joy, love and happiness. Today one special holi recipe "Kaju katli sweet recipe". There are a host of traditional delicacies that are relished on Holi Festival making the occasion even more enjoyable. 

       Here are selected Holi Recipe to help you celebrate the festival to the hilt. Try these simple Holi Recipe. If you also have a Holi Recipe on Holi Festival. Kaju Katli is the special Indian sweet recipe. Contrary to what people think about this sweet, it is super and easy to make. prepare Kaju Katli by following this easy recipe. For this recipe cashews are grounded to a powdered form. Cashews are a beautifully soft nut that grinds up nicely. Grind them using a coffee grinder as in a mixer you may still find solid chunks here and there. Powdered cashews are later combined with a two-thread sugar syrup. Two thread means where two wires of sugar syrup is formed in between your fingers and it’s consistency is pretty thick. So lets see the recipe here and try this in u r home and taste the delicious sweet.

Ingredients :-

• Cashew nuts 1 cup
• Sugar 1/2 cup
• Rose water 1 or 2 tbsp
• Cashew nut pieces
• Ghee 1 tbsp

Preparation :-

1. First take a jar add Cashew nuts and grind it fine powder. It came's fine powder than put a side.
2. Next take a wok add ghee, sugar, water just 6 tbsp and mix it. 
3. Mix it well and boil it for thick two thread consistency came's, then put flame in medium flame.
4. Next add cashew nut powder and it well, mix it for like a soft paste.
5. Mix it for 2 to 3 minutes, then switch off the gas and move it.
6. Take a plate apply ghee, and then move it to a plate and spread it both sides. 
7. And then cool it for 10 minutes, and then cut it diamond shape small pieces.  

And then serve it, the tasty and delicious sweet Kaju Katli is ready to eat... Once again happy "Holi" to all...... Enjoy the colours of holi.... And be safe holi....   

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Stuffed Capsicum With Gravy Recipe

      Stuffed Capsicum curry so easy to prepare in home. When I went city outs with my family we are went to high way side dhaba.. We order masala stuffed capsicum curry, first time I taste it. Wow the smell is good and the fragrance then we taste it with nana wow the taste is amazing. And then I tried first time in my home, its good not so good. Another time I will tried again and now soooo good. I am a foodie lover, when  I want to out side are when ever go to my friends home, I learn some variety dish see then I ask to my friends, hey this recipe so taste please tell the recipe details and then I note in a paper. And then I will tried that recipe in my home. And also I ask to my mom's help to cook the perfect taste. This dish prepare very easy, and ingredients also have in our home. We need some capsicums, some masala's so simple to prepare this recipe. So then see the process to make this dish...

Ingredients :-

• Capsicums medium size 6
• Onion 3
• Green chillies 4
• Tamarind (lemon size) 
• Ground nuts 1/4 cup
• Sesame seeds 1/6 cup
• Dry Coconut 1/4 cup
• Garam masala powder 1 tbsp
• Turmeric powder 1/2 tsp
• Red chilli powder 2 1/2 tsp
• Coriander powder 1 tsp
• Cloves 6
• Salt to taste 
• Oil 10 tbsp
• Cinnamon 3 small pieces

Preparation :-

1. First soak the tamarind for 15 minutes. Next take a wok fry ground nuts, and then move it to a bowl. And then add sesame seeds and fry it and then move it to a bowl.  
2. Now take jar add fried ground nuts, sesame seeds, dry coconut powder and grind it fine powder.
3. Next take a bowl add onion paste 1/2, salt, red chili powder, garam masala powder 1/2 spoon, coriander powder 1/2 spoon, grind coconut powders 1/2, tamarind pulp, turmeric powder and mix it thick paste, and put a side.
4. Next take capsicum's and cut the up layer for stuffing the mixture. And then remove the seeds and then add the masala into this capsicums and stuffed it in side.
5. Next take a wok add oil to heat, when oil is heat then add cloves, cinnamon fry it.. Then add chopped green chilies to fry.
6. And then add onion mixture paste, grind coconut mixture and fry it for 3 minutes for oil oozes out. When oil is oozes out then add stuffed capsicums into wok and put lid to boil it in medium flame for 5 to 8 minutes.
7. When the capsicum is cooked then add tamarind pulp water (water 1/4 glass) and again put the lid and boil it for thick. 
8. When masala is cooked well then switch off the gas and move it to a serving bowl and serve it....

Now the tasty and spicy curry Stuffed Capsicum Curry is ready to eat... You can eat with rice, roti, fried rice, chapati.... So good to eat, you can eat this recipe in evening to take this recipe......

So friends try this tasty and delicious recipe in your home and enjoy the taste........

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How to Prepare Andhra Dry Fish Curry Recipe

     Hi friends, today one different recipe "Dry Fish Curry". Its old and traditional recipe. My grand mom prepare this recipe. Its very tasty hot and spicy delicious curry. Its very famous in Andhra and Tamil Nadu. My grand mom prepare this item in mud pot... Its very different and delicious taste. My grand mom prepare some items in mud pot, like fish, chicken mmmmmmmhhhhhh I love it.... So much. Its tastes very very mouth wateringly delicious. It is prepared in various different styles, with unique smell and taste.

      Dry Fish curry is a very authentic recipe from Andhra and Tamil Nadu... Actually this is prepare in villages.. It has awesome flavors and aroma, and turns out be every sea food lover's delight..! Try this recipe with Brinjal, Lady's finger, Yellow cucumber its so good taste. One simple note in this fish have salt so care to cook this recipe.

Ingredients :-

• Dry fish pieces 10 to 15
• Green mango 1 big size
• Onions 3
• Tomatoes 3
• Tamarind puree 1 cup
• Turmeric powder 1/2 tsp
• Red chili powder 2 1/2 tbsp
• Mustard seeds 1 tsp
• Fenugreek seeds 1/2 tsp
• Oil for the fish oil will take 15 tbsp
• Curry leaves

Method :-

1. First take bowl add dry fish pieces and wash it for. Then start next process. (Its take to clean). Then put it a side.
2. And now take a wok add oil to heat, when oil is heat then add dry fish pieces and fry it care fully. It came's golden color then put it a side.
   
3. In same oil add mustard seeds, fenugreek seeds fry, then add curry leaves to fry.
4. And now add chopped onions to fry for lite golden color. Next add salt, turmeric powder and mix it well.
5. When the onion is cooked then add chopped tomatoes and cook it for 5 minutes in medium flame. 
6. Next add red chili powder and mix it for 1 minute. And then add tamarind puree, 1 cup of water, and mix it well for one boil.
   
7. Now add green mango pieces and boil it for. When the mango is half cooked then add fried dry fish and mix it, cook it in medium flame for gravy thick.
8. When the gravy is thick then move it to a serving bowl and serve it....
   

Now the dish is ready to eat. It will be store 2 days, its very taste another day. So try this recipe and send feed back to me.......

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Thotakura Cutlets Curry Recipe Snack How to Cook

          Hi, today one healthy and tasty snack item "Amaranth Cutlets".  In this summer season for vegetables is coming into full swing here in Seattle.  The people of "The World Shall Eat Amaranth" say a Richard Thomas and I agree. Amaranth, like the temple Amaranth, has a devoted following. From India to Inca, Amaranth is loved and praised fo its nutritional benefits. If there is a vegetable valedictorian in green leafy vegetable world, then Amaranth must be it.

          In our hometown, Nellore in Andhra pradesh India, bunches of fresh Amaranth leaves are common sight at ritu bazaars (Farmer Markets) and sold under the name of in telugu Thotakura or Koyagura. Translation 'garden leaves'. Just one enough, Amaranth spreads and makes the garden look vibrant with its beautiful red tinged-green leaves, so the name. Here they are sold as Amaranth/Red Spinach/Chinese Spinach and available in most of the Indian and South East Asian grocery shops, spring and early summer. 

             The leaves are stronger than regular spinach and on cooking do not ooze much water.  The flavor of cooked Amaranth leaves is more prominent and way better than that of spinach or other similar greens. Traditionally we prepare curries with Amaranth leaves. We make "Thotakura Papu" (Amaranth dal curry), Amaranth fry, Amaranth tomato curry. And the curry is often served as a side dish to rice, chapati. A cup of yogurt on the side makes this combination a complete meal for us. I will share all Amaranth curry I will share here coming soon...... And now I share Amaranth cutlets recipe........

Ingredients :-

• Amaranth Leaves 2 cup
• Besan flour 1cup
• Ginger garlic paste 2 tsp
• Onions 1 big size
• Turmeric powder 1/4 tsp
• Red chili powder 2 tbsp
• Cloves 5
• Cinnamon 3 pieces
• Bay leafs 2
• Salt to taste
• Cashew nuts 8
• Poppy seeds paste 2 tbsp
• Oil for deep fry 

Preparation :-

1. First take a bowl add Amaranth leaves, some water and cook it for. When then leaves are cooked then strain the water and put a side.
2. Next take a bowl add the boiled leaves, besan flour, salt, ginger garlic paste and mix it well, like a soft dough.
3. Next take a cooker add some water then take a bowl apply oil for grease, and then add besan mixture spread it.
4. And then move it to cooker and put it lid, and close the cooker lid put vissel and boil it for 3 vissels to boil, and then switch off gas and leave it for 10 minutes.
5. After 10 minutes then open the cooker lid and take it out the besan mixture, and cool it for 5 minutes. And then cut it small pieces, and put it a side.
6. Next take a wok add to heat, when the oil is heated then drop the boiled besan pieces to fry, it came's golden color then move it to a plate.
7. And now start next process, take a wok add 8 spoons of oil to heat, then add cloves, cinnamon, bay leafs, cashew nuts to fry for.
8. And now add chopped onions, ginger garlic paste, salt and mix it well, fry it lite golden color.
9. Next add turmeric powder, red chili powder, and fry it well. And then add 1/2 cup water and boil it for.
10. When the water is boiled then add poppy seeds paste and mix it well. And then add fried besan pieces and mix it well. Cook it for 5 minutes and then move it to a serving bowl and serve it hot....

And now the dish is ready to serve.... U can serve this item with chapati, roti, rice... Its so good to eat. Its very healty and tasty delicious recipe.

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Prawn Pakora Recipe Andhra Style How Make

      Hi friends, today one side dish or snack non-veg item "Prawn Pakoda (Pakora)". In Andhra we call pakoda... Prawn pokoda is one of the wonderfully tasty appetizer for sea food lovers. Which is liked by many people throughout India.  This is a dish of prawn that have been battered in a spicy mix and deep fried item. 

        The recipe to prepare this popular snack or side dish recipe is very simple and requires very less ingredients. Everyone incliding kids love this crispy nibbles and it makes an excellent evening snack recipe, can also sever in dinner time time very special.. So, lets check out how to prepare this tasty and spicy Prawn Pakora (Pakoda).

Ingredients :-

• Prawns 250 grams
• Maida 3 tbsp
• Rice flour 6 tbsp
• Ginger garlic paste 1 tbsp
• Turmeric powder 1/2 tsp
• Red chili powder 2 tsp 
• Salt to taste
• Lemon pieces 2
• Oil for deep fry
• Coriander leaves
• Curry leaves

 Preparation :-

1. First take a bowl add cleaned prawns, maida flour, rice flour, ginger garlic paste, turmeric powder, salt, red chili powder and mix it well, and put for marinate. Marinate it for 20 minutes.
2. After 20 minutes, then start next process, take a wok add oil to heat, when the oil is then add curry leaves fry then move it to a side.
3. Next take the marinate prawn mix it, then take each piece add to oil and deep fry it for golden color. It came's golden color move it to a paper towel.
4. Next take serving plate and then move it to plate add fried curry leaves, coriander leaves, lemon pieces, onion rings and serve it..... 

And now the tasty and spicy prawn pakora is ready to eat... U can serve it side dish or snack item, u can serve evening then u serve it with tomato sauce... Serve it hot.......

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Andhra Style Potato Mashed Fry Recipe

       Hi friends welcome to my blog... Today I share one side dish recipe Potato mashed fry (Bangala dumpa pittu fry in telugu). We prepare this recipe for rasam, sambar or papupulu, etc... So tasty and delicious recipe so fast to prepare this recipe... U can serve this recipe with rice or chappat so tasty... In Andhra people try this so many types... So I will share this simple ingredients and easy to prepare to this.. Potato is one such vegetable which is loved by every one. We prepare this recipe for marriages, festivals we prepare this recipe... So tasty and tangy spicy recipe... Here the recipe process...... 

Ingredients :-

• Boiled potatoes 5
• Onions 2 big size
• Green chilies 8 to 10
• Urad dal 1 spoon
• Mustard seeds 1 spoon
• Jerra seeds 1 spoon
• Turmeric powder 1/4 spoon
• Salt to taste
• Oil 8 tsp
• Curry Leaves

Preparation :-

1. First take boiled potatoes remove skin, and mash it lite, and then put a side.
2. Next take a wok add oil to heat, then add mustard seeds, urad dal, jerra, curry leaves and fry it for.
3. Next add chopped onions, chopped green chilies and fry it for 5 minutes.
4. Next add salt, turmeric powder and mix it well.
5. Next add mashed potatoes and mix it well and fry it for 10 minutes, and then move to serving bowl and serve it.....

And now the dish is ready to serve....U can serve this recipe with pappu, rasam, sambar, with rice... And aslo serve with chappati also it so tasty and delicious recipe..... Try it and send me feed to my face book....

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