« Home | Banana Bread Halwa » | Chicken In Cashew Nut Sauce » | Sweet 'n' Tangy Mango Curry » | mEmE (Five Things To Eat Before I Die !!) » | Moth Beans Curry(Matki Ka Sabzi) » | Moodu Pappula Dosa (Triple Lentils Dosa) » | mEmE (About Me, Me & Only Me)!!! » | Ridge Gourd (Skin Pickle) » | Soya With Fenugreek » | 'Hot' Aubergine Curry (Vankaaya Koora) »

Yummy !! Recipes From Fellow Bloggers

Hi Friends!! this time Iam here to blog some of my fellow bloggers recipes, which I tried at my home and took some snaps. Click!! Click!! :-)) Just not only thease infact I tried many from other fellow bloggers too. But some time I could take photos and some times not. Next time I will make sure to take them though Iam in hurry:-) Today Iam posting two recipes one is Bendakaaya pakodi vepudu from Krishna 'n' Arjuna's blog and another is Carrot Kheer from Mandira's Ahaar blog. One Hot and One Sweet.Yeah! both were really tasty.Give a try who did not yet...Iam sure you will like both to be taken warm in this cold season. Here they are.....
Bendakaaya Pakodi Vepudu


This dish when I gave a try and was having it as Arjuna said really I remembered marriage events of not only mine , but all of them where I have eaten this dish., though I don'nt remember exactly place, name and who's marriage it was.....;-) Friends do try this one its very tasty..though it does'nt look exactly as Arjuna's photo...I hope the taste was same:-) The recipe for this is here. In my dish bendakaaya looks more than pakodi unlike Arjuna's and also pakodi became little soft which actually taste good when they are crispy..so add them at the end of cooking to the bendaakaya and just fry for few seconds as they are already deep fried pakodi's.

Carrot Kheer

This thick creamy kheer was really tempting and was handy..that is the reason I tried it too soon, but with little variations in ingrendients and method..though not much.

Ingredients:

2 long carrots

2 to 3 tsp sugar

1 1/2 cup whole milk

1/4 cup water

2 tsp ghee

2 cardamom (make powder)

2 to 3 saffron sticks (for color and aroma)

few badaam and kaaju (dry fruits..can take any of your choice)

Method:

  1. Peel the carrot skin and wash them and grate them to very fine, best recommended is in food processor( If food processor is not there, can use hand grater too)
  2. In a deep skillet, add two tea spoons ghee and heat it. Then add grated carrots and fry till raw smell dissappears.
  3. Add sugar to that and fry for 1 to 2 min.
  4. Mean while make paste or tiny granules of dry fruits.
  5. Now add this paste and fry for 1 or 2 more minutes.
  6. Finally, add milk and water mentioned in the ingredients to this mix and allow to boil.
  7. Once it starts boiling add cardamom powder to it and allow to boil for 2 to 3 minutes.
  8. Remove from heat, allow to cool it to the room temperature.
  9. Now blend this total mixture in the blender for 1 to 2 minutes..so that it becomes more thicky and creamy. Add saffron to the kheer.
  10. The thick, creamy and flavored carrot kheer is ready to serve.

Note: Serve this warm or cold, I liked it both the ways!!

Actual version of this Carrot Kheer is here. Mandira..thank you so much for sharing such a wonderful recipe and also to the Arjuna. Though I made thease two dishes at different times..I think they go very well when served one after the other. I prefer hot first then sweet later..you can alter anyways:-)) Enjoy thease wonderful recipes. I will try to blog the other recipes of my fellow bloggers in the future when ever I give a try.

Labels: , , , , , , , ,

glad to know that you tried my version of bendakya pakodi vepudu.. kheer looks great

Okra dish and the kheer look delicious !!

thank you arjuna and krithika for dropping at my blog and for nice words:-)

Meena, so glad that the kheer turned out nice. I love the picture :)

Post a Comment

Links to this post

Create a Link

MENU OF THE DAY

Previous posts


Add to Technorati Favorites

Click to Join the Foodie Blogroll

Powered by FeedBurner

All the text and photographs Copyright © 2006-2007
Meena and Srinivasulu Kandlakuti
All rights reserved