Thursday, September 25, 2008

Chocolate Truffles























These can be served for Get-together Parties, good for Picnic, can be made on Valentine day too, if nothing suits you then always treat your self...........

Ingredients:

Dark cooking Chocolate - 200 g (broken into bits)
Cream - 1/4 cup
Kahlua - 1/4 cup
Butter (unsalted) - 1/3 cup
Icing Sugar - 1/2 cup + 1 tbsp

Garnishing (keep these in separate bowls):

Pistachios - handful (chopped finely, unsalted)
Cocoa powder - 1/2 cup

Proceed:

1) Heat a medium sauce pan with half filled with water, bring it to boil and simmer.

2) On top of it keep a wide mouthed bowl, to that add Chocolate and Butter, keep stirring until melted.

3) Add icing sugar too, mix well with spatula.

4) Add Cream and Kahlua, mix well, switch off the stove and keep stirring until it is glossy.

5) Keep this covered and chill for 1 hr + 15 mins in the freezer.

6) Remove, see it is firm enough to roll.

7) Now roll it first, into a small Walnut size ball and roll in Cocoa mixture for cocoa truffle and roll other into Pistachios for pistachio truffle.

8) Repeat the above step until you finished with all of them.

9) Keep them in muffin paper cases and keep refrigerate for 24hrs.

Tip:

Ask your husband or kids help for garnishing stuff while you do the walnut size balls.

Next day it tastes great.

Keep refrigerate at all times.


makes around 25

© 2008 by Rajani Rayudu

Wednesday, September 24, 2008

Spices


My Pantry (English to Telugu)

Channa dal = Senaga papu
Urad dal = Minna pappu (husk and dehusked ones)
Moong dal = Pesara pappu
Rajma = Rajma
Chick Peas = Senagalu (konni white vuntayi and brown too)
Green Peas = Batani
Red lentils = Yerra pappu
Toor dal = Kandi pappu
Roasted chick peas = Putnalu pappu
Dessicated coconut = Endu kobbari
Red chillies = Endu mirapakayalu
Rice = Ponni rice (I use it for daily cooking)
Basmati = Kohinoor basmati (good for biryani)
Dry Prawns = Endu royyalu
Anchovies = Methadlu
Dry mango pieces = Endu mamidikaya mukkalu (I keep these in pantry for making yummy dal)
Sesame seeds = Tella nuvvulu (indilo black vi koda vuntayi, but for daily cooking use only white ones)
Sago = Saggubiyam (I keep both varieties big and small ones)
Bambino Vermicilli = I stock it up incase, out of tiffins.
Semolina = Upma rawa
Cracked wheat = Godhuma rawa

Spices are given in English Kannada Tamil Telugu, please read in this order.


Aniseed

Saunf

Sombu

Sopu


Asafoetida

Ingu

Perungayam

Inguva


Almonds

Badami

Badam parappu

Badam pappu


Arrowroot

Arrowroot

Koovak kilangu

Pala gadda


Bay leaf

Masala Elay

Punnai Ilai

Masala aku


Black pepper

Kappu Menasu

Milagu

Miriyalu


Cardamom

Elakkai

Yelakkai

Elakayi


Cinnamon

Lavanga Patta

Pattai

Dalchin Chekka


Cloves

Lavanga

Lavangam

Lavangam


Coriander seeds

Dhaniya

Vara kothamali

Daniyalu


Cumin seeds

Jeerige

Jeeragam

Jilakara


Curry leaves

Kari Beevu

Kariveppilai

Karivepaku


Cashewnuts

Jodambe

Mundhiri

Jeedi pappu


Dry ginger

Vonagidha Shunti

Sukku

Sonti

Femmel

Dhodda Jeerige

Perunjeeragam

Pedha jilakara


Fenugreek

Menthi

Vendhayam

Menthulu


Garlic

Bellule

Vellai poondu

Vellulipayalu


Ginger

Shunti

Ingi

Allam


Groundnut (or) Pea nuts

Kadale Kai Beeja

Kadalaikkai (or) Verkkadalai

Veru senaga pappu


Jaggery

Bhella

Vellam

Bellamu


Lemon rind

Nimbe Hottu

Yelumichai Thol

Nimma Tholu


Mace

Japathri

Jadhipathri

Japathri


Mango powder

Mavinakai Podi

Mangai podi

Mavidi podi


Mustard

Saasuve

Kadugu

Avalu


Nutmeg

Jaagi kai

Jadhikkai

Jaagi kayi


Poppy seeds

Gasgase

Kasa kasa

Gasalu


Roasted gram

Huridha Kadale Bele

Porikadalai (or) Pottu kadalai

Putnala pappu


Red chillies

Kempu Menasina kai

Sigappu milagai

Yendumirapakayalu


Raisins

Vonagidhe Dracshi

Ularndha Dhirakshai

Yendu Dhiraksha (or) Kismiss


Rice flakes

Avalakki

Arisi Aval

Atukulu


Sesame seeds

Ellu

Ellu

Nuvvulu


Saffron

Kumkumadha Hoova

Kungumappoo

Kumkuma poovu


Sugar candy

Sakkare Acchu

Kalkandu

Kala kanda (or)Patika bellam


Tamarind

Hanuse Hannu

Puli

Chinta pandu


Turmeric powder

Harshanandha Podi

Manjal podi

Pasupu


Tymol Seeds

Omam

Omam

Vamu


Spice Racks

Frequently asked question, which coffee grinder I use for spice grinding?

I absolutely love this Ken wood coffee grinder, why? I get fine powder out of poppy seeds, what more can you say.



My Pantry

My Kitchen

© 20015 by Rajani Rayudu

Wednesday, September 17, 2008

Cabbage Pappu/ Dal

Ingredients:

Toor Dal/ Kandi pappu - 1 rice cup
Cabbage - 1/4 size (chopped finely)
Green chillies - 6 no. (sliced round)
Turmeric - 1/2 tsp
Water - 2 and 1/2 rice cups

Cook these in pressure cooker with weight on, until smooth. Remove, add salt to taste and mash well.

Seasoning:

Oil + Ghee - 1 tbsp
Mustard seeds - 3/4 tsp
Cumin seeds - 1/2 tsp
Red chillies - 4 no. (split in half)
Curry leaves - 1 sprig
Garlic pods - 4no. (smashed lightly)

Tamarind paste - 1 flat tsp

Proceed:

Do seasoning in the order given above, add tamarind paste cook for a min. To that add cooked dal mixture, add 1/2 rice cup water and bring to boil once and switch off. Serve.

Serve with Rice, SaggubiyyamVadiyalu or Poppadums, Ghee and Yoghurt on side.

© 2008 by Rajani Rayudu