akshayakumbham

Sago Oats Porridge

December 17, 2018December 17, 20182 Comments

Sago Oats Porridge

Sago oats porridge is a very healthy, tasty and nutritious breakfast which can be prepared very easily. Sago/tapioca pearls are soaked overnight. Sago and oats are cooked and jaggery is added to enhance the taste. Roasted dryfruits and melonseeds are also added for additional crunchiness. Here I present sago oats porridge to relish any day. Njoy Cooking, Serving n Savoring!

Ingredients:

Sago/tapioca pearls: One fistful

Oats: 1 tbsp

Jaggery powder: 2 tbsp(You can Adjust according to your preference)

Milk: One cup

Dry fruits of your choice: 1 tbsp

Melon seeds: 1 tsp

Method of preparation:

Soak sago overnight in enough water. This helps sago to cook just in five minutes.
Next day morning, Cook the sago in enough water till 3/4 th done.
Now add oats to the cooked sago and mix thoroughly. Cook the mixture furthermore till it’s completely done.
Add jaggery powder and mix thoroughly. Cook till the jaggery completely melts.
Switch off the flame and add one cup of milk. Mix thoroughly.
Roast the dry fruits first in a small kadai and also melon seeds.
Add the roasted dryfruits and melonseeds to the porridge.
Serve hot sago oats porridge along with sliced apples.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Coconut Chocolate Burfi

November 28, 2018November 28, 201817 Comments

Coconut Chocolate Burfi

This is my 400th post 😍💐!! My heartfelt thanks to all my visitors who have been giving their continuous support, encouragement and valuable feedback throughout the journey.

I wanted to celebrate this milestone with an amazing and addictive dessert coconut chocolate burfi. The recipe is prepared with fresh grated coconut, jaggery powder, Horlicks, drinking chocolate and vanilla essence. Here I present the luscious dessert Coconut Chocolate Burfi to celebrate the occasion. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Desserts/Sweets

Cuisine: Indian

Servings: 15-20

Ingredients:

Grated fresh coconut: 3 cups

Jaggery powder: 3 cups

Ghee: 2 tsp

Crushed cashews n almonds: 2 tsp for garnishing

Drinking chocolate powder: 3 tsp

Horlicks: 2 tsp

Vanilla essence: Few drops

Method of preparation:

Heat big kadai, pour two tsp of ghee into it.

Now put the grated fresh coconut and fry till the raw smell goes away.

Meanwhile take three cups of jaggery powder in a vessel.

Add one cup of water and bring it to boil.

I’ve used normal jaggery powder, so I’ve strained the jaggery syrup directly into the fried grated coconut.

Mix well and cook the mixture on low flame.

Now add Horlicks, Few drops of vanilla essence and drinking chocolate powder too.

Mix thoroughly and continue to cook on low flame till it leaves the kadai and burfi consistency is achieved.

Grease a plate with little ghee and transfer the burfi mixture onto the plate evenly and quickly.

Sprinkle crushed cashews and almonds and slightly press them with a ladle.

Make an impression into required size and shape using a knife. Allow it to completely cool down.

Now slice them into pieces and transfer them onto a Serving plate.

Now the delicious dessert coconut chocolate burfi is ready to serve. They stay fresh for one week if stored in an airtight container.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Bachpan Se Chef Contest by Wonderful Chef Sanjeev Kapoor(Winning Recipe)

November 17, 2018November 17, 20187 Comments

Choclate Cake

I’m so happy that my previous post “chocolate cake “ recipe is reposted at wonderful chef Sanjeev kapoor page as a part of children’s day contest “ bachpansechef” and blessed my son too 😊! Thank you so much @ Sanjeev kapoor sir!!

{Winners recipes are reposted @ Sanjeev Kapoor ‘s instagram page!!!}

It gives me immense pleasure to be a part of this competition and very grateful to Sanjeev Kapoor Sir for picking up as a winner. Such appreciation is a tremendous encouragement to budding bloggers like me.

I would like to thank all of you for the support and motivation 😊🙏🏻!!

Please visit akshayakumbham @ Instagram also!!!

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Chocolate Cake With Frosting(Eggless)

November 14, 2018November 14, 20186 Comments

ED96A4CB-6CE4-4AC8-B34A-EFE3D3BECADC Wishing you all a very happy children’s day and the child within you!!

Chocolate cake with frosting

My son and me prepared the chocolate cake with frosting as a part of famous Chef Sanjeev Kapoor’s Children’s day contest @ Instagram. I’ve prepared the cake with pillsburry rich choco oven mix which is egg based cake mix, but I’ve replaced egg with fresh cream, curd and milk. My son has prepared vanilla n chocolate frosting. He spread both vanilla n chocolate frostings and topped with one small munch gratings. Here I present tasty and spongy chocolate cake with frostings is ready to celebrate the occasion 🎉 !!!

Author: Akshayakumbham

Course: Cakes/baking

Cuisine: World

Servings: 6-8

Ingredients:

Pillsburry rich choco oven mix: 1 no.

Amul Fresh cream: 4 tbsp

Curd: 3 tbsp

Milk: 2 tbsp

Vegetable oil: 40 ml(Approximately)

Frosting:

Soft Butter: 3 tsp

Powdered sugar: 3 tsp

Vanilla essence: Few drops

Drinking chocolate powder: 1 1/2 tsp

Munch: 1 no. Small

Method of preparation:

In a mixing bowl, put fresh cream, curd and milk(Quantities mentioned above). Whisk thoroughly using a wired whisk.

Now add vegetable oil and whisk it again.

Take the pillsburry rich choco cake oven mix.

Slowly add the cake mix powder into the wet ingredients and whisk thoroughly. Now the cake batter is ready to bake.

Meanwhile preheat oven @165 degrees for 10 minutes. Settings of the temperature may vary from oven to oven.

Take a cake mould and place the parchment paper into the mould and grease with little oil.

Transfer the cake batter into the mould and gently tap the mould.

Keep the mould with batter in a preheated oven and bake the cake @ 165 degrees centigrade for 30 minutes.

Take out the mould and allow the cake to completely cool down to normal temperature. Unmould the cake onto a plate.

Frosting:

Take required quantity of butter and mix thoroughly with a spoon. If refrigerated, keep the butter outside for 15 minutes. Now add powdered sugar and mix well.

Take equal quantities in separate bowls and add vanilla essence and drinking chocolate powder. Mix well and the frostings are ready to spread onto the cake.

Take the chocolate cake and spread the frostings evenly onto the cake. Use a fork to draw lines onto the frostings. Take one munch and put the crushed munch in the middle. Also put the remaining frostings on top of the crushed munch.
Now the scrumptious chocolate cake with frosting is ready to serve.
The cake slice can be served along with a cup of coffee or tea.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Lunch Menu # 22

November 13, 2018November 13, 201812 Comments

Today I’m posting my lunch menu # 22, which I’ve prepared for Diwali. This is no onion no garlic festive spread. It comprises of steamed rice, colocasia fry, murukku/janthikalu, Ridge gourd lentils/dal, ridge gourd chutney, vegetable stew, butterscotch custard, rice flakes payasam and curd. Here I present my lunch menu # 22 to relish anytime. Njoy Cooking, Serving n Savoring!

Please click on the links for individual recipes!

Steamed Rice

Chama Dumpa Vepudu/colocasia fry

Janthikalu/murukku

Beerakaya Pottu Pachadi/Ridge gourd Skin Chutney

Beerakaya Pappu/Ridge gourd lentils/dal

Mukkala Pulusu/vegetable Stew

Trifle Pudding/butterscotch custard(Check the butterscotch custard recipe in Trifle pudding)

Atukula Payasam/Riceflakes Kheer

I’ve prepared rice flakes payasam with jaggery. Here in this meal I’ve Replaced jaggery with sugar to prepare rice flakes payasam. Remaining procedure is same as mentioned in the recipe link.

Curd

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Wheat Rava Halwa

November 12, 2018November 12, 20184 Comments

Wheat rava halwa

Wheat rava halwa is so delicious and healthy recipe. I’ve prepared this recipe for Diwali. Wheat rava halwa is Prepared with broken wheat rava and jaggery. Wheat rava is soaked in water for fifteen minutes. Dry fruits are roasted in ghee and required amount of water is added. When water starts boiling, soaked wheat rava is added and cooked completely. Jaggery syrup is added to the cooked wheat rava mixture and cooked furthermore till halwa consistency is achieved. Here I present tasty wheat rava halwa to offer as Naivedhyam on special occasions. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Desserts/Sweets

Cuisine: South Indian

Servings: 4-6

Ingredients:

Broken wheat rava: One cup

Water: 3 3/4 cups

Cardamom pods: 3/4 nos.

Jaggery powder: One cup

Ghee: 3 tsp

Cashews and raisins: Few

Method of preparation:

Take one cup of wheat rava and soak in one and half cups of water for 15 minutes.

Heat kadai and pour two tsp of ghee into it. Add cashews, raisins and roast them well.

Now add one and half cups of water and soaking water too. Bring it to boil.

When it starts boiling add soaked wheat rava also. Mix thoroughly and cook on low flame.

Meanwhile, take one cup of jaggery powder in a vessel.

Add three fourth cup of water into it and allow the jaggery to melt completely. Add crushed cardamom pods and bring it to boil.
When the jaggery syrup starts boiling, strain the jaggery syrup using strainer directly into the cooked wheat rava mixture.
Mix thoroughly and cook the mixture for five more minutes. Add remaining one tsp of ghee into it.
Cook the mixture till halwa consistency is achieved and Switch off the flame.
Transfer the wheat rava halwa into a Serving bowl. Garnish with few cashews and offer the delicious halwa as Naivedhyam. Divine!!!

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Diwali 2018

November 7, 2018November 7, 20184 Comments

Wishing you all a very Happy, Prosperous and Safe Diwali! Stay blessed!!

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Flower rangoli by kids 😊👆!!

I’ve performed Lakshmi pooja and offered wheat rava halwa as Naivedhyam. I’ll post the recipe soon.

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Thank you for visiting akshayakumbham and leaving comments. Your comment are really appreciated.

Mudisenagala Guggillu/Brown Chana Sundal

October 28, 2018October 28, 20184 Comments

Mudisenagala guggillu

Mudisenagalu guggillu is an amazing healthy recipe and never be bored. I’ve prepared them as a Naivedhyam to God in one of the navarathri days. They are rich source of protein. Brown chickpeas are soaked in water overnight. Specifically for soaking chickpeas during special pooja days or any auspicious occasions a pinch of turmeric is added. Soaked chickpeas are cooked in a pressure cooker and later tempering is done using tempering ingredients. Here I present tasty and healthy mudisenagala guggillu to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Healthy snacks/breakfast

Cuisine: South Indian

Servings: 4

Ingredients:

Brown chickpeas: One fistful

Turmeric: A pinch

Grated fresh coconut: 1 tbsp

Red chilli flakes: Few

Salt: As required

Tempering:

Oil: 2 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Bengal gram: 1 tsp

Black gram: 1 tsp

Asafoetida: A pinch

Curry leaves: A sprig.

Method of preparation:

Soak brown chickpeas in enough water overnight adding a pinch of turmeric into it.

Next day morning cook the brown chickpeas with water in a small pressure cooker on high flame for 7/8 whistles. Add required amount of salt too.

Allow the pressure to come down to normal temperature.

Open the lid of the pressure cooker.

Heat kadai and pour oil for tempering. Put mustard seeds, cumin seeds, black gram and Bengal gram. When mustard splutter, add a pinch of asafoetida, grated coconut and red chilli flakes. Also add curry leaves.

Mix thoroughly and add cooked brown chickpeas into the tempering. Mix well.

Fry them for two minutes and switch off the flame.

Transfer them into a Serving bowl. Now the healthy mudisenagala guggillu is ready to serve.

I’ve served it for breakfast along with Rava dosa, peeled orange and Filter coffee too.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Pista Cookies 🍪

October 22, 2018October 22, 20186 Comments

BF3CC4F9-24D2-4979-8F4D-E793E6104BDD Today is a very special day for me. Akshayakumbham is celebrating it’s 3rd Anniversary. I would like to thank all my readers for making it a big success. On this special day I’m posting pista cookies to celebrate the occasion.

Pista cookies

Pista cookies are super quick snacks and can be prepared so easily. I’ve used maida, powdered sugar, little milk, vanilla essence, crushed pistachios and butter to prepare the cookies. Dough is prepared with the ingredients and baked in an oven@170 degrees for 10-15 minutes. Cookies are allowed to completely cool down for one hour and served with cup of tea or coffee. Here I present mouthwatering pista cookies 🍪 to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Cookies/baking

Cuisine: World

Servings: 15

Ingredients:

Maida/all purpose flour: One and half cups

Powdered sugar: One cup

Vanilla essence: Few drops

Pistachios: One tsp

Butter: 100 gms (Approximately)

Baking powder: 3/4 th tsp

Baking soda: A pinch

Milk: One and half tsp

Crystal sugar: 2 tsp

Method of preparation:

Take unsalted butter in a mixing bowl. Keep it outside for 15 minutes if refrigerated. Whisk thoroughly using a wired whisk and add powdered sugar, vanilla essence.

Mix thoroughly and add two tsp of crystal sugar.

Sift maida flour, baking powder and baking soda. Combine all the ingredients to get a dough. Also add crushed pistachios. Meanwhile preheat oven @170 degrees centigrade for 10 minutes.

Grease the baking tray with butter or oil. Roll the dough into small balls and keep one pistachio onto each rounded ball.

Keep the tray in a preheated oven and bake the cookies @170 degrees centigrade for 10-15 minutes. First keep the bottom heating element on and later on the top heating element. Now switch off the bottom heating element[Adjust the temperature and timing according to your oven/OTG settings].

Now take the baking tray out of the oven and allow the cookies to completely cool down.

Transfer the cookies onto a Serving plate and garnish with pistachios.

Now the delicious pista cookies are ready to serve with my favorite South Indian Filter Coffee.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Semiya Kesari

October 18, 20182 Comments

Wishing you all a very happy Dussehra 🙏🏻!!

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Semiya Kesari

Today I’ve prepared semiya kesari recipe to celebrate the dussehra festival. Semiya kesari is so quick and simple recipe even the beginners can prepare it without much effort. I’ve taken equal quantities of roasted vermicelli/semiya and sugar. Few cashews and raisins are roasted in tsp of ghee and transferred into a bowl. Two and half cups of water is boiled adding saffron strands and crushed cardamom powder. Vermicelli is cooked in boiling water and sugar is added. The mixture is cooked till the right consistency is achieved. Garnished with roasted dryfruits and can be served hot or warm. Here I present delicious semiya kesari to celebrate the occasion. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Sweets/Desserts

Cuisine: Indian

Servings: 2

Ingredients:

Roasted semiya: One small cup

Sugar: One small cup

Cardamom pods: 2/3 nos.

Cashews n raisins: Few

Saffron strands: Few

Ghee: 1 tsp

Method of preparation:

Take one small cup of roasted semiya and one small cup of sugar too.

Heat kadai and pour one tsp of ghee into it. Roast cashews and raisins till they change colour.

Transfer them into a bowl.

In the same kadai, add 2.5 cups of water and bring it to boil. Also add saffron strands.

When it starts boiling, add roasted vermicelli, crushed cardamom powder and cook completely.

Now add one small cup of sugar and mix thoroughly.

Continue to cook furthermore till nice kesari texture is attained.

Transfer the semiya kesari onto a Serving plate and garnish with roasted dryfruits. Now the scrumptious semiya kesari is ready to serve.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

	akshayakumbham on Sago Oats Porridge
	Megala on Sago Oats Porridge
	akshayakumbham on Coconut Chocolate Burfi
	Jyo on Coconut Chocolate Burfi
	akshayakumbham on Coconut Chocolate Burfi

	akshayakumbham on Sago Oats Porridge
	Megala on Sago Oats Porridge
	akshayakumbham on Coconut Chocolate Burfi
	Jyo on Coconut Chocolate Burfi
	akshayakumbham on Coconut Chocolate Burfi