akshayakumbham

Lunch Menu # 22

November 13, 2018November 13, 20188 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

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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!!!

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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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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.

Potato Pindimirium(Traditional recipe)/Tarladalal Contest Winning Recipe🏆

October 15, 2018October 15, 20187 Comments

Potato 🥔 Pindimirium(Traditional Recipe)

56894CB5-5405-4DA8-87AA-0D0BD95EDA68 I’m Extremely thankful for the opportunity to participate in the famous Tarladalal recipe contest@Instagram and exhilarated to win the prize. My Heartfelt thanks to all the food lovers for liking the recipe and supporting me in this competition. This win is a great encouragement for budding food bloggers like me. I Thank my family, friends, each and everyone who made this attempt possible for me.

Potato pindimirium is Nellore district’s(Andhra Pradesh, India) delicacy and is in the verge of extinction. So I take this opportunity to popularise this dish.

Author: Akshayakumbham

Course: Side dish

Cuisine: Nellore(Andhra), India

Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Servings: 4-6

Ingredients:

Potatoes: 2 numbers

Yellow gram/moong dal: 3/4 th cup

Salt: As required

Turmeric: Generous pinch

Tamarind: Small lemon sized

For ground paste:

Toor dal: 1 1/2 tbsp

Chana dal: Half tbsp

Whole black peppercorns: 1 tsp

Red chilli: 1 number

Raw rice(Sona masoori): 1 tsp

Coriander seeds: 1 tsp

Cumin seeds: 1 tsp

Grated coconut: 1 tbsp

Ghee: Few drops for roasting

Tempering:

Ghee: 1 tbsp

Cumin seeds: 1 tsp

Mustard seeds: 1 tsp

Curry leaves: A sprig

Asafoetida: A pinch

Red chillies: 2 numbers

Roasted papads: for garnishing

Method of preparation:

🥔Take two potatoes, rinse well with water. Peel the skin and chop into bite size pieces. Immerse them in water till we use.

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🥔Heat kadai and roast the ingredients mentioned in ground paste with little ghee. Allow to completely cool down. C123B527-F23E-4FF0-8697-078BD7ABDFA4 381C8D56-C55F-49EC-A461-C373DB8347C0

🥔Meanwhile take three fourth cup of yellow gram/moong dal and rinse well with water and add four cups of water. Add a pinch of turmeric and allow to cook on low to medium flame. 44DEA0C4-5898-404B-A818-53F3D5783368 6C70EFBC-97FF-4567-A335-EE19B51D134D

🥔Now grind the roasted ingredients in a mixer grinder into powder first and add water to make into thin paste. D368AFB8-C4FA-4257-92C7-0348EAE8836B 03BE9D7B-316C-45C6-8502-C6F51BDE864A

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🥔Add this paste to the cooked potatoes and yellow gram mixture. Also add tamarind extract and required amount of salt too. Boil furthermore for two more minutes. 37F18348-4B97-4C97-9892-6B84860542A7 720BA0E0-B84F-45F0-80D6-B4B0AA5F64EE

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🥔Switch off the flame.

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🥔Heat Kadai and pour ghee for tempering. Put mustard seeds and cumin seeds. When mustard splutter add a pinch of asafoetida, curry leaves and red chillies. Switch off the flame and pour the tempering onto the prePared potato 🥔 pindimirium. 86951DB6-32B8-4C13-A043-3BE71BBA2A81

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🥔Serve potato pindimirium as a Side dish to hot steamed rice along with any other accompaniment. Here I served potato pindimirium with ivy gourd curry with fenugreek seeds powder(Dondakaya menthi karam), steamed rice n fire roasted papads. I’ve used roasted papads as a garnish too.

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I’ve posted easy potato pindimirium in my earlier recipes, but I’ve used homemade Rasam powder instead of ground paste to prepare the recipe.

Urla Gadda(Potato) Pindimirium

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Sojja

October 14, 2018October 14, 20184 Comments

Sojja

Sojja is an authentic one pot meal which is prepared like Ven Pongal. This is no onion no garlic recipe, so it can be offered as Naivedhyam to god during navrathri days. We can call this as Andhra Pongal but the texture is like hot steamed rice. This recipe is commonly prepared in Nellore n Chittoor districts of Andhra Pradesh. Rice and moong dal are cooked along with tempering. Fresh grated coconut and required amount of salt are also added. Here I present the traditional recipe sojja to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: One pot meal/main course

Cuisine: Andhra, India

Servings: 3/4

Ingredients:

Raw rice(Sona masoori variety): 1 3/4 cups

Moong dal/yellow lentils: 1 cup

Salt: As required

Grated fresh coconut: 2 tbsp

Water: 5.5 cups(Approximately)

Tempering:

Oil: 2 tbsp

Mustard seeds: One tsp

Cumin seeds: One tsp

Black gram: One tsp

Bengal gram: One tsp

Asafoetida: A pinch

Curry leaves: A sprig

Red chillies: 2/3 nos.

Method of preparation:

Take one cup of moong dal and roast for two minutes or till the raw smell goes away.

Transfer the roasted moong dal into a bowl.

Now add one and 3/4 th cups of rice to the roasted moong dal.

Rinse well with water and keep aside.

Heat kadai and pour oil for tempering. Put mustard seeds, cumin seeds, Bengal gram and black gram.

When mustard splutter add broken red chillies, Few curry leaves, grated coconut and a pinch of asafoetida. Pour the tempering onto the rice moong dal mixture and add 5.5 cups of water Approximately. Also add required amount of salt.

Mix thoroughly and cook the mixture for five whistles. Allow the pressure to settle down on its own.

Once the pressure settles down open the lid of the pressure cooker.

Now the sojja is ready to serve. Gently mix with ladle.

Transfer the hot sojja onto a Serving plate and serve immediately. It’s perfect, doesn’t require any accompaniment.

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Homemade Paneer/Cottage Cheese

October 8, 2018October 8, 20182 Comments

Homemade paneer

Paneer/cottage cheese is very easy to prepare at home if the milk is readily available. I’ve used one and half litres of low fat milk to prepare the paneer. Curd is used here to curdle the milk. You can also use lemon juice or vinegar to curdle the milk. Here I present the paneer recipe which can be used to prepare paneer paratha, Palak paneer and many more. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Main/Side dish

Cuisine: Indian

Yields: 200-250 gms(Approximately)

Ingredients:

Milk: 1 1/2 litres

Curd: One small cup

Method of preparation:

Take one and half litres of milk and bring it to boil.

Now add one small cup of curd and mix thoroughly. Continue to boil for one more minute or when the milk starts curdling.

Switch off the flame and mix thoroughly. Let it rest for five minutes.

Filter the curdled milk using a clean cloth and collect the remaining paneer.

Squeeze well and keep a weight on the paneer. Rest it for thirty minutes.

Completely drain the water. The remaining solid is paneer.

The paneer can be used to prepare any paneer dishes.

The below pic shows paneer block, which I’ve prepared earlier using lemon juice.

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The paneer is cut into cubes and can be used to prepare the paneer dish. We can refrigerate for two weeks and can use whenever required.

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Paneer Paratha

October 4, 2018October 4, 20188 Comments

Paneer paratha

Paneer paratha – Protein packed recipe from Punjabi Cuisine which can be served anytime of the day. This is one of the best recipes for kids lunch box also. I’ve prepared the paneer paratha in a simple way so that anyone can make it without much effort. I’ve used freshly prepared homemade paneer. Dough is prepared with wheat flour. Spices are mixed with paneer and used to stuff the paratha. The parathas are roasted using neutral oil and served with curd and pickle. Here I present delicious paneer paratha to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Main/breakfasts

Cuisine: Punjabi, India

Servings: 4(Yields 10 parathas Approximately)

Ingredients for dough:

Wheat flour: 2 cups

Salt: A pinch

Oil: 2 tsp

Water: As required or two third cup of water

For stuffing:

Paneer: 150 gms or one cup(Crumbled paneer)

Kasuri methi: One tsp

Coriander leaves: Few

Fresh mint leaves: Few

Cumin powder: One tsp

Coriander powder: 1 tsp

Garam masala: One tsp

Salt: As required

Oil/Ghee: For roasting parathas

Method of preparation:

Take two cups of wheat flour, add salt and oil. Slowly add required amount of water and mix well to get smooth dough. Cover with lid and rest it for one hour.

Take 150 gms or one cup of crumbled paneer.

Add the ingredients mentioned above to the paneer for stuffing.

Mix all the ingredients thoroughly and keep aside.

Now knead the dough once again after resting period. Make the dough into medium sized balls.

Dust the ball using flour and roll it using rolling pin into small disc. Now take one tbsp of paneer stuffing and place it onto the rolled dough.

Make pleats uniformly and close the dough.

Dust again with little flour and roll the stuffed paratha carefully into medium circular disc.

Now heat tawa and drizzle little oil and place the stuffed paratha.

Roast the paratha on both sides till they are completely done and transfer onto a plate.

Likewise roast all the required number of parathas.

Now the delicious and hot paneer parathas are ready to serve. Serve them dolloped with butter, any pickle and curd(Seasoned with salt n red chilli powder).

Tip:

If you find difficulty in rolling parathas, make two thin rotis of equal size. Now spread the paneer stuffing onto one roti and cover with the other roti. Now gently press the edges to stick with each other and carefully roll once to get paratha and roast it using ghee/oil on both sides.

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