Fruit Juice Cocktail

CREAM DREAM


Ingredients:
1 scoop vanilla ice-cream
1 glass orange juice


Method:


Mix in the mixer. Serve immediately

Fruit Juice Cocktails

ORANGE 'N' HONEY DEW
Ingredients:
2 cups milk
3/4 cup honey
1 1/4 cups sugar
1 1/2 cups of orange juice
1 egg white
1 tbsp. finely grated orange rind
Method:

• Heat milk, honey, sugar and orange rind to boiling point.
• Leave to cool.
• Add orange juice to it.
• Pour into freezer trays and freeze till mushy.
• Remove into a bowl.
• Beat
• Fold in stiffly beaten egg-white.
• Freeze till mushy
• Stir in from the sides of the tray
• Repeat twice
• Cover, freeze and serve

JUICE COCKTAILS

FRESH FRUIT TANG
Ingredients:
1 1/2 cups orange juice
1 1/2 cups lemon juice
1 1/2 cups black grape juice
1 1/2 cups apple juice
2 tbsp. chopped grapes
Juice of 2 sour limes
1/2 cup sugar
2 bottles soda
1 apple chopped with skin


Method:

• Sprinkle lime juice and sugar on the chopped apple.
•  Mix with all the juices.
•  Serve chilled

KHEER OR PAYASAM

BASUNDI

Ingredients

Full fat milk : 1 litre

Sugar: 1/2 cup

½  tsp. Cardamom & Nutmeg powder

Almonds: 5

Pistachios: 3

Charoli – 1 tblsp

Saffron: 10-15 threads Soak saffron in 2 tspns for hot milk and keep it aside.

Method:

• Boil the milk in heavy bottomed kadai. Keep on stirring continuously so that it thickens.  When the milk is reduced almost half add sugar and boil for another 6 to 7 minutes remove the kadai from fire.
•  Put in nutmeg, cardamom powder saffron soaked in milk and mix well. sprinkle chopped pistachios, almond and charoli.
• While serving, sprinkle a few petals of rose to make it attractive. It tastes lovely when chilled and served cold.

Note: A pinch of musk may also be added, specially if the basundi is prepared during the winter.

KHEER OR PAYASAM

Vermicelli Kheer Or Seviyan Kheer OR Semiya payasam

Ingredients

·       100 gms. Vermicelli or seviyan or semiya

·       6 cups milk

·       300 grms. Sugar

·       50 grms. Cashew nuts

·       2 tblsp. Ghee

·       1 tsp. cardamom, ground coarsely

·       2 tblsp. Raisins soaked in water

Method:

·       Heat ghee and fry vermicelli to golden brown color.

·       Add milk and cook over medium fire till vermicelli turn soft and the mixture thick.

·       Now add sugar, stir well and cook till sugar is dissolved.

·       Add cashew nuts and raisins.

·       Garnish with cardamom and serve hot.

Burfi

KAJU KATLI OR CASHEW NUT BURFI

Ingredients

2 cups of cashew nuts soaked in water for 2 hours 

1 cup powdered sugar

1 tbsp. ghee

1/2 tsp. cardamom powder

Silver foil (optional)

Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased plate.
Cut burfis into pieces
Apply the silver foil. 
Cool, cut into diamond shaped burfis.

Sweet

JALEBI

 Ingredients:

·        2 cups Maida [refined flour]

·        ½ tsp. baking powder

·        Ghee for frying

·        2 cups of sugar

·        A  big pinch saffron soaked in warm water or 4 drops of yellow color

·        1 tsp. cardamom, coarsely powdered.

Method:

Mix Maida with baking powder and water to make a batter of the consistency of thick cream. Put it aside in a warm place to ferment for 24 hours.

Dissolve 2 cups of sugar in 2 cups of water and boil till it becomes thick. Squeeze out 2 to 3 drops of the lime. Then lot of scum will collect on its surface. Remove it with a spoon So that the syrup becomes crystal clear. Add saffron soaked in warm water. See that the syrup is of one thread consistency. Add cardamom powder bring to one boil and remove from fire.

Now beat the previously prepared batter for few minutes and 

now heat ghee in a heavy bottomed wide frying pan and lower the heat.

Fill some batter in the thick square cloth, in which a small hole is made in the center. Gather the 4 ends of the cloth to make it in to a bag-type bundle.

Holds it right over the ghee in the pan and by pressing the bundle lightly move it in a circular motion. Thus drop 4 or 5 jalebis in the ghee. It depends on the size of your frying pan you use. When fried well in one side in light golden color turn the other side and fry like the same. Lift them on a steel knitting needle and hold over the pan for a while so that all the extra ghee drips down. Put them directly in the sugar syrup to soak. After 3 or 4 minutes, take them out of the syrup and drain and keep in a plate and serve hot.

KHEER

BADAM KHEER OR ALMOND KHEER


Ingredient:

• 1 cup Badam [Almond]
• 6 cups milk
• 3/4 cup sugar
• 1 pinch of saffron strands soaked in lukewarm water[kumkuma poo]
• 6 crushed cardamoms
• 2 cups water

Method:

• Boil water in pan, add Badam [Almonds] while water is boiling. Cook for 2 mins and remove from the flame and drain the water.
• Peel off the skin of Badam and grind to a fine paste using milk.
• Boil the milk in a thick bottomed pan, while the milk started boiling, add the Badam paste and sugar. 
• Cook for about 5 to 10 mins over a low flame stirring continuously. 
• Remove from flame, Add the dissolved saffron and cardamoms.
• Allow to cool and serve it chilled

PAAYASAM

PAL PAYASAM OR MILK PUDDING
1 cup rice
10 cups condensed milk
 2 cup sugar
1/4 tsp cardamom powder
a pinch of saffron[ Kumkuma poo ]
10 cashew nuts 
1/2 to 1 tsp ghee
Method:
1. Fry cashew nuts  in ghee. Keep aside.
2. Boil milk in a heavy vessel with 2 to 3 cups of water. 
3. Take half the milk in separate vessel. 
4. Fry the rice in a kadai for 4mins and add to the boiling milk and cook for 5 to 10 minutes stirring once in a while. 
5. Add rest of the milk gradually, stirring constantly. 
6. When the rice is cooked till soft and mashed well, add sugar and stir till it is dissolved. 
7. Remove from flame and add cardamom powder, cashewnuts and saffron.

For good taste add ghee to payasam, mix well and serve hot.

Item Alternate Names Mustard seeds Kadugu,rai,avalu Fenugreek seeds methi,vendhayam, menthulu coriander seeds dhaniya, daniyalu mint pudhina,pudinakura cumin seeds Jeeragam,Jeera, jilakara asafoetida Perungayam,Hing,inguva red peppers milagai vathal, dried chillie, lal mirch, sigappu milagai, yendu mirapakayilu, vara milagai hot green chillies Pachai milagai, pachi mirapakayilu sesame seeds Ellu,teel,til,nuvvulu Basil Thulasi, thulsi Dry ginger Sukku, sonth, sonti Omam Tymol seeds, ajwain, vamu, vaum black pepper Milagu, miriyalu, kali mirch, kurumolagu cinnamon cinnamon,dalchini, lavanga pattai Clove Lavangam, Kraambu turmeric Manjal, haldi, pasupu, arasina ginger Inji,adrak,allam, shunti Tamarind Puli,imli, chintha pandu red chillie powder milagai podi,powdered dried chillie, mirapa podi cardomom elakkai,elaichi saffron kesari powder aniseed Sombu, Saunf, sopu raw pepper pachai milagu nutmeg jathikkai, jaiphal, jhaji kayi poppy seeds kasa kasa, gasa gasa, khus-khus, gasalu

Glossary - Flour- Maavu

Item	Alternate Names
gram flour	kadalai maavu, besan
wheat flour	atta, chappathi flour
rice flour	arisi maavu, biyya pindi
maida	all purpose flour

Glossary

Glossary

English Hindi Telugu Tamil Kannada Malayalam  Marathi Bengali Gujarathi Urdu  Almond  Badam  Badam  Badam  Badam  Badam  Badam  Badam  Badam  Asafoetida  Hing  Inguva  Perungayam  Hingu  Perungayam  Hing  Hing  Hing  Hing  Barley  Jau  Barli biyyam  Barli arisi  Barli  Yavam  Jau  Job  Jau  Jau  Beetroot  Beetroot  Bengal gram (Flour)  Besan  Senaga pindi  Kadalai mavu  Kadale hittu  Kadala mavu  Besan  Beshun  Besan  Besan  Bengal gram (Split)  Chana dal  Senga pappu  Kadalai parippu  Kadale bele  Kadala parippu  Harbar dal  Cholar dal  Chana dal  Chane ki dal  Bengal gram (Whole)  Chana  Senagulu  Kothu kadalai  Kadale  Kadala  Harbara  Chola  Chana  Chana sabut  Black gram (Split)  Urad dal  Minappa pappu  Uluthem parippu  Udina bele  Uzhunnu parippu  Uddachi dal  Mashkalar dal  Alad  Maash ki dal  Buckwheat  Kootu  Kotu  Kootu  Kuttu  Titaphapur  Gehoon ka bhoosa  Cardamom  Elaychi  Ellakai  Ellakai  Yellakai  Elathari  Veldola  Elaichi  Elaychi  Elichi  Carrot  Carrot  Cashewnut  Kaju  Jeedi pappu  Mundiri parippu  Geru beena  Parangi yandi  Kaju  Hijlibadam  Kaju  Kaju  Chilli  Mirch  Mirapakaya  Milagai  Menasinakayi  Molaku  Mirchi  Lanka  Marchu  Mirch  Cloves  Lavang  Lavangalu  Krambu  Lavanga  Krambu  Lavang  Labango  Lavang  Loung  Coconut  Nariyal  Kobbari  Thenga  Thenginkai  Thenga  Naral  Narkel  Nariyal  Nariyal  Coriander  Dhania  Dhaniyalu  Kothamalli  Korthambari  Kothamalli  Dhane  Dhone  Dhania  Dhania  Cumin  Zira  Jeelakarra  Jeeragam  Jeerage  Jeerakam  Jira  Jire  Jiru  Zeera  Fennel  Saunf  Sompu  Perum Jeerakam  Sheopa  Saunf  Fenugreek  Methi  Menthulu  Venthiyam  Menthe  Uluva  Methi  Methi  Methi  Methi  Garlic  Lessan  Velluli  Poondu  Belluli  Velluli  Lasoon  Roshun  Lasan  Lehsan  Gingelly  Til  Nuvvulu  Ellu  Acchellu  Ellu  Til  Til  Tal  Til  Ginger  Adrak  Allum  Inji  Shunti  Inji  Ale  Ada  Adu  Adrak  Green gram (Split)  Moong dal  Pesara pappu  Payathum parippu  Hesara bele  Cherupayar parippu  Mugachi dal  Moong dal  Moong dal  Mung dal  Green gram (Whole)  Moong  Pesalu  Pasipayar  Hesarekalu  Cherupayar  Moong  Muger dal  Mug  Sabut moong  Groundnut  Moong phalli  Verusenagakaya  Nillakadalai  Kadalekayi  Nilakadala  Bhui moong  China moong  China moong  Moong phalli  Lentil  Masur dal  Misur pappu  Masore parippu  Masur bele  Masur parippu  Masurdal  Mashroori dal  Masur dal  Masoor ki dal  Linseed  Alsi  Avise ginjalu  Alivirai  Cheruchana vithu  Juwas  Tishi  Alsi  Alsi  Mace  Javithri  Jayapathri  Jathipatri  Jathipatri  Jayapatri  Jayitri  Jaypatri  Jotri  Maize  Makkai  Mokka jonnalu  Makka cholam  Kempu jola  cholam  Maka  Bhutta  Makai  Makai  Millet  Bajra  Sajjalu  Kambu  Sajje  Kamboo  Bajri  Bajra  Bajri  Bajra  Milo  Juar  Jonnalu  Cholam  Jola  Cholam  Jwari  Juar  Juwar  Juari  Mustard  Rai  Avalu  Kadugu  Sasuve  Kadugu  Mohori  Sorse  Rai  Rai  Nutmeg  Jaiphal  Jajikayi  Jathikkai  Jaijkayi  Jathikka  Jaiphal  Jaiphal  Jaiphal  Jaiphal  Onion (Small)  Pyaz  Ullipaaya  Oregano  Ajwain  Vamu  Omum  Onia  Ayamodak  Onva  Joan  Ajwain  Pepper  Kali mirch  Mirriyalu  Milagu  Karimenasu  Kurumulagu  Mire  Golmorich  Mari  Kali mirchi  Pistachio  Pista  Pista  Pista  Pista  Pista  Pista  Pista  Pista  Pista  Potato  Aloo  Aloo  Radish  Ragi  Mundal  Ragulu  Kizhvaragu  Ragi  Muthari  Nachni  Madua  Ragi  Ragi  Rice (Parboiled)  Usna chawal  Uppudu biyyam  Puzhungal arisi  Kusubalakki  Puzhangalari  Ukda tandool  Siddha chowl  Ukra chawl  Ubla hua chawal  Rice (Raw)  Arwa chawal  Biyyam  Pacharisi  Akki  Pachari  Tandool  Atap chaal  Chokha chawal  Chawal  Safflower  Kardi  Kusuma ginzalu  Karar  Semolina  Sooji  Rawa  Ravai  Rawa  Rawa  Rawa  Sooji  Rawa  Sooji  Soyabean  Bhatmas  Garikalai  Soya ki binje  Split gram  Tuwar dal  Kandi pappu  Tuvaram parippu  Thugar bele  Thuvara parippu  Tur dal  Arhar dal  Tuverni dal  Arhar  Sunflower  Suriamukhi  Poduthiru ginzalu  Suryakanthi  Suryakanthi  Suryamuki  Surajmuki  Suryakanti  Suraj mukhi  Tamarind  Imli  Chinthapandu  Puli  Hunise  Puli  Chinch  Tetul  Amli  Imli  Turmeric  Haldi  Pasupu  Manjal  Anashina  Manjal  Halad  Holud  Haldhar  Haldi  Walnut  Akhrot  Nattua krot vitthu  Nattua krot kottai  Akrothandi  Akrod  Akrot  Akrot  Wheat  Gehun  Godhumalu  Godumai  Godhi  Gothambu  Gahu  Gom  Ghau  Gehoon  Wheat flour  Atta  Godhuma pindi  Godumai mavu  Godhi hittu  Gothambu mavu  Kaneek  Atta  Ato  Gehoon ka atta  Wheat flour (Refined)  Maida  Maida pindi  Maida mavu  Godhi hittu  Maidamavu  Maida  Maida  Maida  Maida