HAPPY TEDDY BEAR DAY!

I wish all my followers &  fellow bloggers a happy teddy bear day!                                                                                          
               so here is the recipe  of brown bear cake!!!!!!!

Ingredients

• 2 packages (18-1/4 ounces each) chocolate cake mix
• 4 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 4 cups confectioners' sugar
• 1/3 cup baking cocoa
• 1/4 cup milk
• 3 cups flaked coconut, divided
• Brown gel food coloring
• 5 chocolate-covered peppermint patties
• 16 brown milk chocolate M&M's
• 2 dark chocolate kisses
• 5 pieces red shoestring licorice

Directions

• Prepare cake mixes according to package directions. Pour 3 cups batter into a greased and floured 2-qt. round baking dish. Pour 1-1/2 cups batter into a greased and floured 1-qt. ovenproof bowl. Using remaining batter, fill six greased jumbo muffin cups and four greased regular muffin cups two-thirds full.
• Bake cupcakes for 18-20 minutes and cakes for 40-45 minutes at 350° or until a toothpick inserted near the center comes out clean. Cool cupcakes for 5 minutes and cakes for 10 minutes before removing from pans to wire racks to cool completely.
• Level the top of the cakes, four jumbo cupcakes and two regular cupcakes. (Save the remaining cupcakes for another use.) Place large cake top side down on an 18-in. x 12-in. covered board. For teddy bear's head, place the small cake top side down above large cake. Position jumbo cupcake cut side up for arms and legs. Place regular cupcakes on top of head for ears.
• In a large bowl, beat the cream cheese and butter until smooth. Add the confectioners' sugar, cocoa and milk; beat until smooth. Frost tops and sides of cakes and cupcakes. Tint 2-1/4 cups coconut dark brown; tint remaining coconut light brown.
• Sprinkle dark brown coconut over arms and legs. Leaving a 4-in. circle in center of bear's body, sprinkle dark brown coconut in a 1-in. circle around edge of cake. Sprinkle dark brown coconut in a 1/2-in. circle around edges of the head and ears. Press dark brown coconut into the sides of the body, head and ears. Sprinkle light brown coconut over the middle of the body, head and ears.
• Position one peppermint patty on face for nose. Place one peppermint patty and four M&M's on each paw. Insert chocolate kisses point side down for eyes. Cut one licorice piece into two 2-in. strips; shape to form a mouth. Cut two licorice pieces into a 7-in. strip; place around the neck. Shape the remaining licorice into a bow; place below neck. Store in the refrigerator. Yield: 18-20 servings.

CHICKEN 65

 INGREDIANTS:
Chicken 1 Kg
Chilli Powder - 4 tsps
Chicken 65 masala ( optional ) 
Ginger & Garlic paste 3- 4 tsp
Tumeric Powder 1 tsp
Curd ( optional ) 
Lemon
curry leaves
oil
salt to taste
 
Method 
 
Take the chicken and wash it nicely. 
Then add the chilli powder, ginger garlic paste, tumeric powder, curd ( optional ) salt and marinate the chicken, keep it aside for 1 hr. 
Then in a kadai take some oil and heat it for deep frying the chicken. 
While deep frying the chicken add 3-4 curry leaves to each set you are frying that will give a flavour. 
After frying the chicken , squeeze the lemon on top of it and serve

chamadumpa fry

hamadumpa fry is very tasty ..you can use this as a sidedish with any gravy curries or you can eat like an appetizer..This can be made in different types.
Type 1: just fry it but not boiling

Ingredients:

Chaamadumpalu/arbi/Taro roots 6

red chilli powder 1 spoon

turmeric powder 1/8 table spoon

oil 5 tablespoons

salt 11/2 tablespoon(vary acc to your taste)

Preparation:

1. first peel chamadumpalu using a peeler and cut the peeled roots into small cubes.

2. Take a pan and put it on medium heat ,once the pan gets heated pour the oil into the pan.

3.Once the oil gets heated put chaamadumpa pieces into oil and reduce the heat to low and let it fry for 15 to 20 min.In between stir the pieces.

4.once the chaamadumpa pieces turned into golden brown color remove the friedchaamadumpa pieces from the pan and place it on a paper towel(tissue).

5.Eat it with any gravy(liquid) curry/eat as an appetizer.

Type 2 : boil arbi with little fry

Ingredients:

arbi/chaamadumpa - 250 gms

green chillies - 4to5
coriander leaves - 1 small bunch
oil
salt to taste
turmeric powder
Preparation:
boil chaamadumpa and peel them make into pieces,take oil in pan add thesechaamadumpa pieces along with salt and turmeric. Meanwhile chop coriander leaves and green chillies in a chopper and add this to chaamadumpa pieces and fry them nicely .It will be good with any gravy curries.
Type 3: Baking dumpaas/arbi using oven
These oven baked chaama dumpa vepudu/fry can served with rice anddal/sambar/rasam or yogurt combination.

Ingredients:
Chaamadumpass 6
chill-garlic powder 1 spoon
turmeric powder 1/8th spoon
salt to taste

preparation:
1.Boil chaamadumpa in water until they become tender. Overboiling makes them mushy so keep checking and remove them before they turn to soft. When they are cooled enough to touch, peel the skins. Cut each, round shaped pieces of quarter inch thickness.

2.In a vessel, one spoon of oil. Add salt, red chilli-garlic powder and turmeric to taste and mix it . Add and toss the cut chaamadumpa pieces.

3.Spread them in rows neatly on a foil covered baking tray and bake them at 350 F for about 10 minutes. Also broil each side for about 2 to 5 minutes, until they are golden-brown.

4. Remove the baking tray from the oven and serve hot.

While boiling and baking, pay attention to the time and the cooking process. Overcooking in water or overbaking may result in mushy or blackenedchaamadumpa chips instead of golden, crispy color.

BOBATLU

ఆంద్ర లో చిన్న పిల్లలు 

బోరలో పడినపుడు  బోబట్లు వేస్తారు 

Ingredients

For Stuffing:

1/2 Cup Bengal gram dal
3/4 cups sugar / jaggery powdered
1 tsp Cardamom powder

For covering:

1/4 cup maida
1/4 cup wheat flour
1/2 cup oil

Method:

1. Pressure cook the dal with 1 1/2 cup water and drain out extra water.
2. Mash the dal, add the sugar,cardamom powder, a pinch of salt mix well and allow it to cool.
3. In a bowl, mix the  maida, wheat flour, salt,4 tablespoons oil,add water drop by drop and knead well the dough.
3. Knead until the dough becomes very soft and pliable and keep aside for 2 hours.
4. Make small balls of the mashed dal and keep aside.
5. After 2 hours again knead the dough and make 1 inch balls from the dough.
6. Roll the dough balls in rolling pin, the edges should be thin and in the centre should be thick, into disc shape.
7. Put the sweet dal ball in the centre of the  disc and seal the disc in circular shape.
8. Again press the circle in between palms like roti.
9. Heat oil in griddle, put the roti and cook for 5 minutes in low heat and flip the other side, cook for another 4 minutes.

FRENCH FRIES

Ingredients:
6 large baking potatoes, cut into strips
Oil for deep frying 
Salt

How to make french fries:

1. Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
2. Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
3. Heat oil in deep fryer to about 375°.
4. Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.

1. Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

mirchi baji

Method

1. Wash and dry the green chillis
2. Cut the chillis in the middle(do not fully cut it) and remove the seeds from them
3. Mix 2 or 3 spoons of besan, little bit of salt and ajwain in the tamarind paste to make it into a tight paste(so that it is to stuff in the chillis)
4. Take each chilli and put the above mixture into them
5. Make a batter of besan and salt to taste
6. Heat oil in a medium size pan
7. Dip each chilli in the batter and put them in the oil
8. Fry the chillis until golden brown
9. Serve them hot for an afternoon snack on a rainy or cold day

Tip:
After frying the chillies, cut them with a butter knife slightly and fill them with finely chopped onions. Add a dash of lemon and serve. I gaurantee it will be a super hit...

SEV PURI

INGREDIANTS

10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera) 

How to make sev puri:

• Arrange the puris on a plate make a hole in each puri in the centre.
• Fill with a few chopped boiled potato cubes.
• Add about 1/4 tsp of tamarind and green chutneys in each.
• Sprinkle cumin powder, salt, red chilli powder.
• Sprinkle finely chopped onions.
• Then generously sprinkle sev all over the puris.
• Garnish with finely chopped coriander.
• Serve fresh..