Rose Milk/ Rose Milk With Homemade Rose Syrup/ Pink Milk/ Gulaab Doodh/ Gulaab Wala Doodh/ Gulaabi Doodh


A simple and easy, flavored milk, saporous with mild floral aroma, just perfect for these summers! Rose milk is made with rose petals. Since I didn't find the organic rose petals, I had to use the rose essence and the pink color. But I'd love to work with those gentle petals! To make this rose milk even more richer, you could add cream, ice cream or mawa/palakova





 To make this recipe, you'll need:

Sugar
2 cups
Water
1 to ½ cups
Pink food color
As required
Rose essence
1 teaspoon
Chilled milk
As required to make rose milk

                                        Method : 


1.  Begin by adding the sugar to a saucepan, add water and cook until it thickens. The sugar syrup consistency should be slightly sticky like honey but not one thread consistency. 
2. To the sugar syrup add required amount of food color and switch off the flame. 
3. Add the rose essence and mix well and leave it to cool.
4. To make the rose milk, add about 2 tablespoons of rose syrup and add the milk, mix well and enjoy the drink! 

                                                             Pictorial : 


Add sugar 



Add water 



Cook until it thickens. The sugar syrup consistency should be slightly sticky like honey but not one thread consistency. 



To the sugar syrup add required amount of food color and switch off the flame. 




 Add the rose essence and mix well and leave it to cool.



To make the rose milk, add about 2 tablespoons of rose syrup




 Add the milk, mix well and enjoy the drink! 

Enjoy! 

Thank you for visiting Blessy's Kitchen :)









Veg Spring Rolls/ Fried Veg Spring Rolls/ Rolinhos/ Fried Popiah


These crisp rolls are best loved every where in India. It is believed that these spring rolls originated from China and are relished in the spring season.  Spring rolls vary from place to place. China makes it with cabbage and other veggies, Hong kong has its own spring roll as dim sum having meat stuffed with in, Taiwan has popiah, Vietnamese have cold spring rolls called Goi cuon and so on.....
  So here's my roll with few veggies. You could add spring onions, celery, actually you could customize the filling according to your liking. 



To make this recipe, you'll need : 


Cabbage (shredded)
250 grams
Carrots (grated)
150 grams
Bell peppers/ capsicum (sliced)
2 nos
Black pepper powder
1 ½ teaspoons
Soy sauce
1 ½  teaspoons
Salt
To taste
Cornflour or maida paste
1 tasblespoon
Oil
For deep frying + 1 tablespoon
Spring roll wrappers
20 large sheets


                                                           Method : 
                  
1. Wash and prepare the veggies. 
2. Add a tablespoon of oil to the wok and cook the veggies until done. 
3. Add black pepper powder, salt, soy sauce and mix well. Taste it and add any spice if necessary. 
4. Switch off the flame and allow the veggie mixture to cool down.
5. Now, take a wrapper, place the veggie mixture and wrap it to make a spring roll. Secure it with the cornflour (or) maida paste and fry in the moderate hot oil until they turn crisp. They get fried quickly.
6.  Serve your spring rolls with ketchup, schezwan sauce or just alone. 
  
                                                                                Pictorial : 


Wash and prepare the veggies.



Add a tablespoon of oil to the wok and cook the veggies until done.



Add black pepper powder



Add salt




Add soy sauce and mix well. Taste it and add any spice if necessary. 
Switch off the flame and allow the veggie mixture to cool down.


                                                                   Assembling the spring rolls.










Secure it with the cornflour or maida paste.



Fry in the moderate hot oil

Serve your spring rolls with ketchup, schezwan sauce or just alone. 




Enjoy! 


Notes : 

1. Take 1 tablespoon of corn flour or maida, add enough water and make thick paste. Use this paste to seal the spring rolls. Nonvegetarians, can use beaten egg to seal the rolls.

Thank you for visiting Blessy's Kitchen :) 














Chicken Fry (Andhra Style)




Another easy recipe of chicken after my simple fish fry! I'd happen to make this recipe every month to share with our coterie and every time, it was a smasher! You could pair it up with dal- chawal or snack on it with a dash of chaat masala and lemon juice.  Today, I had this chicken fry as a snack. 



To make this recipe, you'll need : 

Chicken
500 grams
Red chilli powder
1 ½ tablespoons
Coriander powder/ dhania
1 ½ tablespoons
Cumin powder/ jeera
2 teaspoons
Turmeric powder/ haldi
½ teaspoon
Garam masala powder
1.5 teaspoon
Chicken masala powder (optional)
1 teaspoon
Salt
3/4th teaspoon (or) to taste
Ginger garlic paste
1.5   tablespoon
Lemon juice
1/2 wedge
Corn flour
1 tablespoon
Curry leaves
A few
Green chillies (slit)
3 nos
Chaat masala
To sprinkle

Method : 

1. Add all the ingredients to the cleaned, washed, pat dried chicken pieces. 
2. Marinate for about 1 hour. 
3. Fry the chicken pieces in the moderate hot oil until done. 
4. Finally, add curry leaves and green chillies to the oil. let them splutter, remove and add to the fried chicken.



Pictorial :


Add red chilli powder 



Add coriander powder 




Add cumin/ jeera  powder



Add turmeric powder 



Add garam masala



Add chicken masala 




Add salt 



Add ginger-garlic paste 



Mix well 



Add lemon juice 



Add corn flour, mix well and marinate for 1 hour. 



Fry in moderate oil until done. 



Add green chillies and curry leaves, fry them and add to the fried chicken. 
Sprinkle chaat masala , lemon juice and relish with onions. 


Enjoy! 

Notes : 
1. Many prefer, chicken fry on the spicy side. So add red chilli accordingly. 
2. If you're using home made garam masala, cut down to half of the measure. Home made are fresh and pungent. 
3. You can also add a spoon of all purpose flour/ maida, rice flour to the chicken.


Thank you for visiting Blessy's Kitchen :)



















Chana Dal Payasam/ Channa Dal Payasam/ Channa Dal Kheer/ Senaga Pappu Payasam/ Channa Dal Jaggery Payasam/ Kadalai Paruppu Payasam/ Bengal Gram Kheer/ Split Bengal Gram Kheer/ Split Bengal Gram Pudding


This payasam is my childhood favorite recipe, all the way from Rayalseema!! It is made on special occasions. I learnt this recipe from my mom. If you're a dessert or sweet fanatic,  you should definitely give this a try.  



To make this recipe, you'll need : 


Channa dal
2 cups
Sago pearls (sabudana)
½ cup
Good quality jaggery
300 grams (or) according to taste
Cardamom powder
½ teaspoon
Salt
1/4th teaspoon
Cashew nuts
1 tablespoons
Grated or chopped fresh or dry coconut
1/4th cup
Ghee
3 tablespoons



                                                      
Method : 

1. Soak the channa dal and the sago pearls separately for 1 hour. 
2. Add salt to the channa dal and cook until done. Also, cook sago pearls separately until done. 
3. To the cooked channa dal, add the cooked sago pearls and jaggery.
4. Once the jaggery is melted add the grated or chopped fresh/ dry coconut to the payasam, also add cardamom powder.
5. Now, in a separate tempering vessel, add ghee and cashew nuts, fry until they turn golden in color. Add this to the payasam. 
6. Serve hot or chilled. It tastes equally good, the both ways. 

                                                                            Pictorial : 


Soak channa dal 



Soak sago pearls



Add salt and cook the channa dal until done.



Cook the sago pearls until done.




To the cooked channa dal, add sago pearls.




add jaggery and cook on low heat until the jaggery dissolves completely and you will see the color change. 




Now, add grated or chopped fresh/dry coconut. 




add green cardamom powder 



add fried cashews to the payasam and serve hot or chilled. 




Enjoy ! 

Notes : 
1. Add jaggery according to taste, it depends on the sweetness of jaggery. 
2. You can melt the jaggery on before hand separately and strain it, if your jaggery is'nt clean.
3. You can also add regular or coconut milk to your payasam. 
4. You can also add cooked vermicelli or dalia (broken wheat) to the payasam. 
5. Cook the channa dal until just done, it should not get over cooked. 

Thank you for visiting Blessy's Kitchen :)