Poornam Boorelu

Treditional Diwali Andhra Special Poornam Boorelu

Ingredients:

Split yellow moong dal                                         1 cup split

Sugar                                                                    1 1/2 cup

Fresh grated coconut                                             1/2 cup

Cardamom powder                                               1  spoon

Oil                                                                        required  deep frying

Black Gram Dal                                                       1 Cup

Rice                                                                           3 cups

Method:

Soak for 3 hours Black gram and rice. Grind well with a pint of salt and a spoon full of sugar. and keep it aside.

Take soaked moong dal and grind it to fine paste. and cook it as we do for idly., After steam boinling for 10 min., remove and keep it cool., Now add sugar, scraped coconut cardamom powder and mix well. 

make the mixture as fine ball and dip it once in the grinded Black gramdal and rice paste and fry in deep oil pan.  Your poornam boorelu ready.

Vijaya Dasami Subhakankshalu

Happy Dasara 

Welcome to the best world of Happiness which comes along with Mother.

May heavens blessings be showered on all of us.

Let the world will comes out of Terrorism and Financial crisis in the days to come with the blessings of Her Holiness Mother Durga.

RICE RAVVA PULIHORA

This is very very tasty dish...

Ingrediants...

Rice Ravva 1 glass
water 2 glases
oil 6 spoons (approximately ..)
Bengal gram 2 spoons
mustard seeds 2 spoons
jeera 1 spoon
black gram 2 spoons
asafoetida a pinch
peanuts 4 spoons
red chilies 4
green chilies 6
sprigs curry leaves few
lime size tamarind, soaked in hot water
turmeric 1 spoon
Salt to taste


Ravva Pulihora


Preparation...


Mix the rice ravva with sufficient water and little oil. Cook the rice ravva until it is done. The rice remains separated if we use some oil while cooking it.
Place the rice in a wide plate and allow it to cool. . Heat oil in a wok and fry the mustard seeds, jeera,Bengal gram, black gram, asafoetida, peanuts, red chilies, chopped green chilies, curry leaves until golden brown in color. . Strain the water from tamarind and add to the above mixture. Add enough salt and cook until the mixture thickens. . Now, add this mixture to the cooked rice ravva and mix well. . Serve hot when it is done.

HAPPY KRISHNASHATAMI...ALL VIEWERS

KALAKUND

EVERYBODY LIKE THIS SWEET ... IT"S VERY VERY TASTY.... This is Krishnashatami Special dish

Ingredients:

milk 2 liters
sugar 1 Cup,
lemon juice, 1tsp
cashewnuts fry in ghee 2 tbsp
chopped and fried almond 2 tbsp
elachi powder 1/4 spoon

Preparation of Kala kund..

Boil one liter milk and add lemon juice while boiling, Remove from flame and cover with lid, After 10 minutes, milk will be broken Then drain the Paneer water through cloth and tie Remove excess water by placing water bowl on the tied Paneer Keep the second liter of milk in a heavy bottom vessel, Let the milk become very thick and half of the measurement Then add Paneer and after 10 minutes, add Sugar also Continue to stir non stop, Finally all the water evaporates and the milk and Paneer mix well and become like Halwa Then transfer to a ghee greased plate and decorate with nuts Kalakand is soft and tasty

PATOLI ( Andhra Famous )

IT IS SO DELICIOUS..... NO CURRY CAN BEAT THIS



Ingredients:


Chanadal or Moong dal or half , half 1Cup

Chopped Onions 1 cup

Oil 1/2 cup

Urad dal 1tsp

Ginger pieces 1tsp

Green Mirch 3

Garlicflakes 10

Red Mirch 2

Curry leaves

Coriander leaves chopped 1tbsp

Mustard seeds- 1/2tsp

Jeera 1tsp

Salt to taste



Preparation Patoli....


Soak dal in water for one hour Add salt, Green Mirch, Garlic, Ginger, Jeera and Red mirch and grind together with soaked dal Heat 2 tbsp. oil and add onion pieces, Urad dal, Mustard seeds and curry leaves Fry to turn brown and aromatic Then add dal paste and mix thoroughly and cover with a lid and leave on low flame Mix every 3 minutes When dal paste will be cooked and will not come on your finger, remove the lid Add oil and fry until Patoli turns to golden brown and separate like fried curry Garnish with Coriander leaves and off the flame.

HAPPY INDEPENDENCE DAY

SHATA SWEET

To day celebrate this sweet...

Ingredients:

All purpose flour 1 cup

sugar 2 1/2 cups

Ghee 2 cups

sour curd – 1/2 cup

Preparation ..

First take a bowl, Add 1 1/2 tbsp. of ghee and sour curd to flour and make a soft dough like Poori dough (Not necessary water )After one hour, knead the dough to make it very softMake big lemon size balls and roll chapthis Apply ghee and fold, again apply ghee and fold. Repeat 5 timesFinally roll a layered thick chapathi.With a round cutter, cut round layered pieces Make round Shatas with the dough like above, Place them separately in a plateBoil the remaining ghee and fry all these Shatas to turn light brown and fluffyPlace all fried Shatas in a tray separatelyMake very thick syrup (when leaves sides) with Sugar by adding cup of water Then with a ladle, pour this syrup on each and every Shata All Shatas will lure with white top
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HAI ....ALL ....NET FRIENDS...

GOBI DUM (CAULIFLOWER DUM)

Every one like this dish ... Gobi dum ..very very tasty ..

Ingrediants ..

Cauliflower 2
butter or oil 2 spoons

Grind coarsely ..

onions 1/4 k.g
garlic 1o flakes

grind to smooth paste ..

poppy seeds 1 spoon
cashewnuts 10
red chillis 6
salt as required
turmeric 1/2 spoon
cloves 4
cinnamon 2
cumin seeds 11/2 spoon
dhania 1 1/2 spoon
grated coconut 1 cup

Preparation ..

seperate each cauliflower into big flowerettes., soak in salted water for 10 minutes, grind masala's both seperately , and mix together, apply this on cauliflower , taking care to apply underneath and inside also, heat oil in ap an , arrange the flowerettes, if there is any extra masala pour on top, add 1 cup of water, cover the lid ,keep on low flame, till the flower is cooked completely and oil should seperate from the masala .take care to stir in between carefully, so that masala does not stick to the pan ,serve hot with chapathis , roti , pulkas , nans and rice also...

SPROUTED GREEN GRAM BHAJI

This is very very healthy and tasty Bhaji...


ingrediants ..

Green gram (whole) 1 cup
green chillis 5
tamarind lemonsize (soak in little water)
onions 5
oil 1 spoon
dhania powder 2 spoons
jeera powder 1/2 spoon
red chilli powder 1/2 spoon
salt to taste,
sugar 1 spoon

Preparation ...

soak green gram for 10 hours in water , strain and tie it in a muslin cloth,allow it to sprout for one day , cut onions finely , slit green chillis, soak tamarind in water and prepare thick tamarind pulp,heat oil in a pan, fry onions and chillis till light brown colour, add sprouted gram , sprinkle water close with a lid and keep in a low flame till the gram is cooked , pour tamarind extract, salt, other powders, and cook, makes a delicious chat, as well as good side dish for roti chapathis..

MASHROOMS FRY

This is very good dish for health

Ingrediants…

mushrooms 1 packet
onion 2or 3
Garlic 5 flakes
coriander powder 1 spoon
chilli powder 1 spoon
turmaric powder 1 spoon
salt to taste
1 tbls oil 1 or 2 spoons

Making of Fry ..

Heat oil in a pan , add onions , fry well ,low flame...chop the mushrooms add turmaric powder to onions then add mushrooms....put the lid on mushrooms stars to sweat out, .keep frying then add salt fry for 5 or 6 minutes now add chilli powder,coriander powder..then finally add chopped garlic and cilacoriander leaves , mix well, serve hot with rice or roti

PUDEENA RAW COCONUT CHUTNY

Pudeena is good for Health .. This chutny .. very tasty ..

Ingrediants ..

pudeena 2 bunches
coconut half
green chilli 5
tamarend juice 2 spoons
onion 1
salt taste
oil 2 spoons

Making of chutny ...

first wash well pudeena bunches, take only leaves , heat oil in a pan add 1 spoon oil ,when oil heated , add pudeena leaves ,chopped onion , green chilli boiled low flame ,after 5 minutes remove from flame , add salt ,tamarend juice, raw coconut pieces, pour mixy jar grind well , after that seasoning . tasty pudeena chutny ,serve with dosa or rice.

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ALOO SUKKA

This curry use with roti, chapathis, rice , very tasty ...

Ingrediants .
.
Aloo 1/2 k.g
tomatoes 4
onions 4
salt to taste
oil 2 spoons
butter 1 /2 spoon

Grind together ...

Red chillis 5
jeera 1 i/2 spoon
Dhania 1 spoon
Garlic 10 flakes

Making of sukka ..

Boil Aloo in cooker ,peel and smash coarsely ,slice onions thinly , chop tomatoes finely Heat oiin a pan season with jeera and curry leaves , add onions and fry till it becomes transperent , Add tomatoes and fry for few more minutes , add ground mixture , salt and sugar stir until raw flavour is lost. add Aloo and fry well , No need to add water , This is a dry curry , which can be served with Pulkas , roti and chapathis and rice also..

BEERAKAYA CHANA DAL CURRY

Very easy dish and tasty tasty ....yum..yum..

Ingredients:

beerakayalu 1/2kg
senagapappu 1cup

onion 1small 3
green chillis 5
salt to taste
garam masala 1tea sp
chilli powder 1tea sp
turmeric a pinch
for course paste;

coconutgreated 1tebsp
garlic 4 to 5flaks
jeera 1teasp
dry griend all above ingredients

Making of curry

Cut beerakaya in to small cubs and cut onion and chillis ruffly, wash dall and mix with vegies and cook them, after dall and vegies are cooked well add ground coconut mix and let it cook for 2 mins, then add chilli, turmeric, garam masala powders mix well and let it cook for few mins,5 put 2teasps oil for seasoning add mustred, curry leaves add this to the curry and mix well.
this will go with roties very well even with hot rice and rasam.

RAW GREEN GRAM DAL CHUTNY

This is old treditional chutny .. taste will be superb..

Ingrediants

Raw green gram dal 1 cup
tamarend juice 2 spoons
green chilli 5
salt to taste

for seasoning
mustered seeds 1/4 spoon
hing pinch
dry red chilli 2
making of chutny ..

First take a mixy jar, add raw green gram dal grind well (powder),add green chilli tamarind juice, salt again grind well after grinding , remove from jar , pour into bowl ,keep aside, heat 2 spoons oil in small pan , add mustered seeds and hing. add to chutny .. serve with hot rice ,before eating sprinkle small spoon lemon juice. This is grandma's chutny..

BEERAKAYA JEERA CURRY

This is very easiest curry .. ingrediants are very less...

Ingrediants

Beerakayalu 1/2 k.g
jeera 2 smll spoons
red chilli powder 2 small spoons
salt 2 smallspoons

Making of Curry ...

First take beerakayalu peel the skin wash well cut into pieces , next take a mixy add jeera ,chilli powder ,sal t grind powder, heat 3 spoons oil in a pan ,add beerakayala pieces , add grounded powder, mix well , cover the lid not necessary in water , without water boiled this curry within 15 to 20 minutes in low flame . that's all.. curryis ready serve with hot rice .

COSE MIL ( SALAD )

It is very healthy salad and side dish wit roti..

Ingrediants

mustered seeds 1/2 spoon
jeera 1/4 spoon
black gram dal 1/4 spoon
onion 1 ( grated )
green chilli 2
curry leaves few
grated cabbage 1 small cup
grated carrot 1 small cup
grated frsh coconut 1 small cup
raw ground nut 2 or 3 spoons
lemon juice 1 spoon

Heat 1 spoon oil in a pan ad black gram dal , mustered seeds jeera , fry well add cabbage , add carrot , and cocontut mix well ad ground nuts ,again mix well , after 2 minutes remove from flame , add lemon juice, salt . serve salad with roti ..puri , chapati and normal salad ...

COCONUT KHEER

This kheer eat hot or cold .. very tasty..and healthy ..

Ingrediants ...

grated coconut 1cup
milk 2 cups
Ilachi powder 1/4 spoon
ghee 3 or 4 spoons
dry fruits pieces ( cashew ,kismis,badam ,chirangi )
sugar t o taste

Making of kheer ..

heat 2 spoons ghee in a pan fry dry fruits , and grated coconut , fry well . add ilachi powder, add milk ,well boiled , add sugar add dry fruits .. put into deep friz 10 minutes.. after that serve chillekheer..

MEAL MAKER CURRY

This curry is very delicious .... very easy to prepare the curry..

Ingrediants ..

meal maker 1 cup
jeera 1 spoon
onion (grated ) 1 cup
ginger garlic paste 1 spoon
green chilli 3
tomatoes 3 (cut into small pieces)
turmeric pinch
red chilli powder 1/2 spoon
dhania powder 1 spoon
milk 1 cup
coriander few
salt to taste

First soak mealmaker 10 minutes in hot water , after that squeese the water .keep asidemeal maker heat 2 spons oil in a pan add jeera ,green chilli , grated onions ,ginger garlic paste , fry well , agai add turmeric , chilipowder, tomato pieces, mix well add 1/2 cup water , add dhania powder, add milk ,(small cup ) mix well add meal maker ,add salt, cover the lid ,wait 10 minutes , remove from flame garnish with coriander leaves. tasty mealmaker curry is ready for your taste. served with roti, chapati butternan,

CAPSICUM CHUTNY

It's very delicious chutny .. combination with rice all dosas

Inrediants

capsicum 3
tamarind juice 3 spoons
garlic flakes 6
ginger chopped pieces few
turmeric 1/4 spoon
jeera 1/4 spoon
green chillis 4
fenugreek seeds (mentulu) 1/4 spoon
seesame seeds 3 spoons
mustered seeds 1/ spoon
black gram dal 1 spoon
onions grated 3 spoons
coriander leaves few
pudina chopped few
oil for seasoning

Making of chutny

heat oil 2 spoons in apan add ginger ,green chillis fry well, add seesame seeds ,again fry , after 1 minute add capsicum pieces ,fry half boiled ,add onion (grated) add coriander leaves, add pudina , add turmeric , tamarind juice ,add required salt mix well remove the flame after cooling grind mixer after that seasoning jeera , mustered seeds , fenugreek seeds , blackgram dal . that'all

TOMATO DOSA

This is very delicious breakfast item

Ingredients:
1cup maida,
1cup basanflour
11/2 cup riceflour
1/2kg .finely chopped, tomatoes,
1/4k gfinely chopped onions,
6 chopped greenchillies,
1 inch piece ginger
11/2cup chopped fresh corianderleaves
pinch soda/baking powder,
salt as per taste,
ghee/oil for making omlettes.
garnish coconut
garnish cheese

Process:
Mix all the ingrediants with enough water like dosa mix keep aside for 2-3hrs.ad mix(not very thin)put ghee. close with a lid(once only not for both sides).fry both the sides.garnish grated coconut cheese.serve hot with coconut chutney/pudina chutney.

ALOO PAROTA

Parota Healthy .. low calaries diet ..

Ingredients:
1/4k.g Potatos
1 Onion
5 Green chillis
1 tbls cumin seeds
Salt to taste
Chapathi dough. .(very smooth)

making parota

first heat a bowl add water , Boil the Aloo..Mash them..Chop the onions and green chillis...mix mashed Aloo,onions,chillis,salt and cumin seeds...take hand full chapathi dough kned it to small puri...stuff it potato mixture...close it tight and roll it out flat till chapathi forms not very thin...heat tava and fry parata till golden brown on both side. curry is not necessary.

CURD VADA

This is very tasty dish ...

Ingredients:

1/2 kg . black gram dal
1 kg . yogurt (curd)
1/2 kg . vegetable oil

for seasoning

6 red chillies
1spoon. urad daal
1/2 mustard seeds
1/2 cumin

curry leaves few
coriander leaves few

Salt for taste

Making of curd vada

Soak urad daal in water for one hou r Beat the curd,and put in a wide open dish Fry all the popu items and mix in the curd Add salt to it. Keep aside.Grind urad daal like paste.Add little salt for taste. It should be thick paste. Take out from the grinder and keep in a plate.
Put frying pan on a low heat and pour oil into it. Take a bowl and pour water half of the bowl, keep aside. both the palms, take lemon size urad daal paste,make a ball and put on the left palm,wet right palm again, press the ball on the left palm and make a hole in the center, wet right palm again and slip the gari(vada/donut)from left palm and drop slowly into the heated oil. Wetting the palms are very important to do the vadas two minutes turn other side of the vadas When they become brownish color, take them out and drop into water bowl. Then start making another set of vadas drop into the oil. In the meantime take the vada from the water, which you can feel heavy(due to soaking in water),squeeze them and drop into the curd. Make 6-8 vadas one time.DO all vadas like that.All vadas should be covered with curd.At last sprinkle coriandar leaves(first cut into pieces) on the top of curd vadas

BASMATHI KHEER

This is very tasty kheer , and easiest ...

Ingredients

Basmathi rice - 2 dsp

Milk - 2000 ml.

Sugar - 250 ml.

Cardamom Powder - 1 tsp

Rose essence - 8 drops

Cashewnuts - 1/2 cup

Currants 2 tbsp.

Making of kheer ....

Cook the rice in 1000 ml. of milk, stirring all the time.Add the sugar and boil for some time.Pour the rest of the milk and boil till it is reduced to 1000 ml.Cut the nuts into long thin slices and put it into the boiling milk along with currants.Take it off the fire and stir till it is cold.Add the essence and the cardamom powder.

VEG UPMA

Every one .this is best breakfast tiffin

Ingredients

Godhuma ravv a - 1/4 k.g
oil - 2 tbsp
Green chillies - 3 to 4
Seasoning - 1 tsp of toor dal,
Urad dal ½ spoon
Mustard seeds ½ spoon
Jeera 1 spoon
red chillies 2
curry leaves few
Water - 2 cups
Salt as required
Tomatoes 2 or 3 (pieces)
Green peas few
Cabbage leaves pieces

Preparation:-

Fry rava in little ghee or oil until it turns light golden color or the raw smell goes away.Heat the oil in a pan add the seasoning and green chillies.Fry for a min and add 2 cups of water with salt, according to your taste.add tomatoe pieces, and green peas, cabbage leaves. Cover the lid once the water starts boiling add ravva slowly stirring all the time.Cover the lid, and cook on low flame for about 5 min.Serve hot.

PEANUTS WITH COCONUT ( CHUTNY)

Ingredients:-

Coconut 1/2

Peanuts 2 cups

Red chillies or green chillis 6

Salt as required

Tamarind 1 tsp paste

Oil 1 tsp

Seasoning :-

chenna dhal 1 spoon

urad dhal 1 spoon

mustard seeds 1 spoon

hing pinch

Jeera ½ spoon

red chilli pieces 2

curry leaves few

Making of chutny

Grate the coconut or cut into small pieces. In a small pan fry the peanuts on medium heat until raw smell goes away. Add the red chillies and fry for 2 more minutes. Grind the coconut, peanut, red chillies, salt and tamarind. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves. Finally mustard seeds ,add this to the grounded coconut chutney. That’s it . tasty coconut and peanuts chutney is ready this is suitable for dosa, and rice.

CHANDRAKANTALU

This is very very famous in Andhra ..delicious sweet .

Ingredients:

Split yellow moong dal 1 cup split

Sugar 1 1/2 cup

Fresh grated coconut 1/2 cup

Chopped cashew nuts 1/4 cup

Cardamom powder 1 spoon

Salt pinch

Oil required deep frying

Soak moong dal for an hour, drain and grind to a fine paste adding 4 spoons water. You can even grind it without adding any water. Heat a bowl and add the sugar, the ground dhal paste, grated coconut, and mix well. You will find that the sugar melts and the mixture begins to form bubbles while cooking. Cook this mixture on low heat, stirring continuously till it forms into a thick lump. Remove from heat and mix cardamom powder and pinch of salt. Immediately transfer the mixture on to a wet cloth and spread the cooked mixture over it using a flat ladle which has been oiled and gently spread the mixture to form 1/2″ layer and cool. Cut into desired shape and separate the pieces very carefully lest they break and keep aside. Heat oil in a wide pan and deep fry the squares till golden brown. You can deep fry a batch of six to eight depending on the size of the pan Serve warm or cold. Store in an air tight container 4 days

POPU MAJJIGA

This is combination of muddapappu, or any leafy or vegitable dal rice and kandipodi rice .

Ingredients:

Plain Yogurt 1 cup
Carom Seeds 2 pinch
Fenugreek Seeds 2 pinches
hing pinch
green chillis 3
Salt to taste

Making of popu majjiga ..


Dry roast the fenugreek seeds and grind them along with carom seeds into fine powder.Whisk yogurt, a cup of water, fenugreek and carom seeds powder and salt together into smoothly. serve with dal rice .

PULIHORA

This is also one of the Andhra's famous lemon or tamarend rice pulihora .every pongal , weddings all treditional days make to pulihora . very tasty dish..


Ingredients:
2 lemon ( or ) boiledtamarind thick paste
1/2kg rice,
3 spoons ground nuts
3 spoons chana dal
3 spoons black gram dal
2 spoons Mustered seeds
5 red chilli,
5 green chillis
ginger pieces few
few Curry leaves
hing (inguva ) pinch
salt to taste
2 small spoons sugar

Making of pulihora ..

boil rice for 1/2kg Cooked rice and put in a basin and let it cool,then take a pan and put the oil and put the all the seasoning igredients (popu samanulu)fry for 2-3 mins, add to the rice add lemon juice , sprinkle 1 or 2 spoons sugar ,to the rice and mix well add curry leaves at end serve.

ONION CHUTNY

This is combination of breakfast items Idly, dosa, any dosa

Ingredients:
1/4 k.g medium size onions
lemon size tamarind paste
1pinch turmeric
required oil
1 spoon methi powder
1tsp musturd powder
1spoon red chilli powder
salt as per taste

Making of chutny

cut onions into lengthwise,put some oil in a pan and fry the onions till they are golden brown.remove onions from the pan, in the remaining oil add the tamarind paste,salt and turmeric and cook untill oil seperates.add methi powder,musturd powder,redchilli powder,finally add fried onions and stir throughly

SWEET CORN CHAT

This chat is delicious , evening and t.v. time ..simply superb chat..very very easy ...

ingediants

sweet corn required quantity (2 cups )
ghee 1/4 spoon
pepper 1/4 spoon
salt to taste

take a holes bowl ,add sweet corn ,don't pour water , steam boiled in cooker , 10 minutes wait ,
remove the cooker , sprinkle salt and pepper ghee mix well ,eat it , enjoy t.v. time..

GREEN BANANA 65

This is star hotel's taste curry .. simply superb..

ngrediants

green Banana 2
basan (senaga pindi) 50 grams
mida 50 grams
corn flour 50 grams
red chilli powder 1 spoon
ginger garlic paste 1 spoon
green chilli 4
coriander leaves 1 bunch
curd 1 cup
dhania powder 3 spoons
salt to taste
lemon 1
oil 1 cup(for frying)


making of curry..

heat oil in a pan In the mean time Raw banana cut into cubes, take a bowl add basan ,mida ,
corn flour,add 1/2 spoon salt red chilli powder 1/2 spoon add Raw banan cubes pour into littlie
amount of water , mix well ,pour them into pan , fry for 10 minutes ,remove the flame,keep aside,take another pan ,add 3 spoons of oil ,
add ginger garlic paste ,green chillis, coriander leaves ,fry well ., add 1 of fresh curd,add required salt and red chilli powdersalt ,take small bowl add red powder
pour water mix well andpour into pan fry for 1or 2 minutes after that add already fried Raw banana cubes . mix well fry for 5 minutes ,sprinkle dhania powder 1/2 spoon and sprinkle lemon juice . mix well garnish with coriander . serve hot rice .

Mysore pak

This is also one of the Andhra famous sweet .

Ingredients:
1 cup chick-pea flour
2 cups melted ghee
2 cups sugar
1/2 grated coconut

making o mysore pak

Take a wide pan and fry the chick pea flour first in 1/2 cup of ghee and keep aside.Take square plate and grease it evenly and keep aside.Take another pan with little water and keep on a low flame and add sugar to it.Stir constantly till it becomes syrup Add the fried chickpea flour slowly to the syrup and stir constantly.Watch not to form any lumps. Then add ghee little by little while stirring. Keep on stirring till the ghee separates.When the mixture starts bubbling pour into the greased plate and shake the plate so that it spreads evenly.Leave 10 minutes and cut with shorp knife vertically and horizontally to make equal size square pieces.Mysore pak is ready.

Vullava Charu

Andhra famous rasam . vullava charu . very tasty and costly dish

Ingredients:

1 cup vulluvallu,
lemon size tamarind,
4 green chillys,
one onion,
1 spoon jeera,
1 spoon mustard seeds,
3 red chillys,
1 spoon samber powder,
corinader leaves
4 spoons oil,
salt as required.

making of vullava charu

cook ulluvallu in a presure ccoker add. 4 cups water after three whistles turn of the stove take another pan add oil and jeera,mustard seed and red chillys and add green chillys and chopped onion curry leaves and corinder.after 5 mints add tamrind water and allow for 5 mints and add the drain water from the cooked vulluvallu and take small amount of vullvallu which are cooked and grind to paste allow it to boil and add samber powder for flavour and turn off the flame.

MINAPASUNNI

Very healthy,tasty and easiest sweet, treditional sweet in andhra ..

Ingredients:
1 cup urad daal
1 cup sugar
1 cup ghee(melt)
1 spoon rice flour
making minapasunni

Fry urad daal and rice flour separately, mix both and make powder in a grinder adding sugar. Take it out,add melted ghee, mix well and take fistful of mixture pressing with fingers make laddus. Use both the hands to do big size sunnundalu.. minapasunni ready to eat. Keep in an air tight container.

MENTI MAJJIGA

This item is very easy to prepare , this is combination of any dal rice.

Ingredients:

500ml Butter milk( no need to boil or fry )
1/4 spoon turmeric
2 tsp Roasted gram powder(Putnala pappula podi)
1 tsp Desiccated coconut(endukobbera podi)
1/2 tsp Mustarpowder(Aava pindi),
required Chilli powder
Salt to taste,
For seasoning:
1/2sp oil,
Asafoetida a pinch,
1/4 tsp Fenugreek powder (menthi podi)
1/4 tsp Jeera
1/4 tsp Mustard seeds
Curry leves or coriander leaves few,
red or green chili 2

Making of dish ..

Take a bowl ,Mix well all above ingredients in butter milk .Heat oil in pan add menthi podi after 5 sec add asafoetida, jeera mustard seeds curry leves red chillis or green chilli, this add in butter milk mix well .spinkle turmeric . garnish with coriander leaves.

VANKAYA PULUSU CHUTNY

Ingredients:
1 large vankaya( CHUTNY KAYA)
2 onions
3 green chiillies
few coriander leaves
small lemon size tamarind-
2 tbsp jaggery/suger

For seasoning:

1 spoon mustard seeds
1 spoon chana dal
1 spoon bengal gram
1 spoon black gram
few curry leaves.
prepare to vankaya pulusu chutny..

cut the onions,green chillies and put them. and soak the tamarind in hot water for a few minutes and prepare tamarind juice If You have gas stove only,try this recipeI don't know how it will be like with electric stove on a very little flame ,cook the brinjal on the stove by moving it once in a while.so that it cooks evenly.After it is cooked completely(by pressing brinjal you will know)remove the skin of brinjal by keeping it under cold running water. each of these cooked brinjal pieces into 4 pieces evenly. in the tamarind juice,add brinjal pieces,cutted onions,chillies, a little bit of sugar/jaggery , and salt to taste.Then finally prepare seasoning and add it to thee,Decorate with coriander leaves. serve with rice.

BOBBATLU.

This is one of the Andhra 's most delicious sweet ...process is a bit of difficult , but taste is superb...

Ingredients:

2 cups Mida ( required water to make dough)
2 cups senagapappu
1 1/2 cup sugar ( jaggary )
3 tbls. oil
pinch ilachi (cardmom Powder)

M aking of Bobbatlu..

maida and make a dough adding with water. Knead well. Pour oil and leave it putting a lid. Cook the senagapappu 4 cups of water for 15 minutes. When it is done, take it out from the stove, remove the remaining water(don't throw, can use to makesam)add aggary/sugar to the hot cooked daal and grind like a paste.Don't add any water.Adding the sugar to the hot daal,makes thin to grind) Add cardamom powder. Keep aside Make lemon size balls with the dough Make same size balls with sweet paste.

vada

VADA

This is traditional for all pongals..good for health , easy preparation , o.k.. let us start the dish..

Ingredients:

1/2 k.g Urad dal
5 Green chillies
1 big Onioin finely chopped
1 tbsp small pieces of ginger
Salt - According to taste
Jeera
oil to fry

Making of vada...

Soak Urad dal in water for atleast 2 t0 3 hours.Then drain water and grind the dal adding some salt(Dont use water while grinding). The dough must not be too much smooth. Then mix finely chopped onioins, chillies ginger pieces and jeera to the dough. Then make the dough into the the shape of vada andy fry them in oil. that's all .. served with seesame chutny ,,,or any other chutneys...

seesame chutny is super combination.

ALOO KHEER

Ingrediants :-

Grated Aloo - 4

Milk - required

Cashew nuts - required

Kismis - required

Custered powder - 1 spoon

Cardmom powder - 1 spoon

Saffron -1/4 spoon

Preparation :-

First take handful of grated aloo , pressed well throught the water . keep aside, heat small bowl, pour cool milk 3,or 4 spoons, add custered powder , stir well keep aside, heat ghee 2 spoons in pan , fry cashew, and kismis fry well add grated aloo, again fry well , add boiled milk , stir well , after 5 or 8 minutes add custered powder , mix well , add cardmom powder, after little thickness , sprinkle saffron , serve hot or cold , as you wish.

SWEET CORA PAKODA

Ingrediants:-

Sweet corn - 1 cup
Maida Flour - 1 cup
Rice Flour - ½ cup
Paste of ginger & green chilies
Baking soda
Onions
Green Coriander
salt to taste
Oil to frying.

Prepation:_

Mix - sweet corn, Maida flour, rice flour, ground paste of ginger & green chilies, grated onions, baking soda (a final) finely chossed coriander leaves to make Pakodas.Heat the oil in fry pan and make the pakodas with the prepared batter. Remove the pakodas when they turn golden yellow and garnish with onion & tomatoes slices serve with tomato sauce.

ALOO BAJJI

Ingrediants

Basan (senagapindi) 1 cup

Rice flour 1 spoon

Salt to taste

Red chilly powder to taste

Jeera powder ½ spoon

Preparation

Heat oil in a pan for deep frying, take a bowl , add basan and rice flour , salt , red chilly powder, jeera powder, add heat oil 3 spoons , mix well add required water (like gareta jaruga , ) , washed aloo slices dip in the mixture one by one pour into pan fry till golden color ,remove the flame , serve it .

CHAT

Ingrediants :-

Kabuli Chena 1 Cup

Onions 4 big

Tomatoes 3 big

Ginger small piece

Tamarind lemon size

Garlic 8 flacks

Jaggary 1 tbs.

Salt To taste

Oil 3 spoons

Geen Chilies 2

Cardomon 3

Cloves 3

Cut Coriander leaves to garnish

Preparation:

Soak Chena for 8 hours wash well and cook for 20 min. Grind onions,cardamom cloves ginger.. Remove skin from the tomatoes and grind them separately. Heet oil or ghee in a pan add cumin seeds after few seconds add masala paste to it and fry till the ghee separates from it. Add tomoto paste to it and keep sturring for some time and till the moisture is completely absorbed ad salt and chilly powder along with green chilly. Add tamarind extract, jaggary and boiled chenna with that water. Cook until the gravy is thick enough to serve.

TOMATO BAJJI

Ingrediants

Basan (senagapindi) 1 cup

Rice flour 1 spoon

Salt to taste

Red chilly powder to taste

Jeera powder ½ spoon

Preparation

Heat oil in a pan for deep frying, take a bowl , add basan and rice flour , salt , red chilly powder, jeera powder, add heat oil 3 spoons , mix well add required water (like gareta jaruga , ) , washed tomoto, cut round slices carefully ,each slice dip in the mixture , one by one pour into pan fry till golden color ,remove the flame , serve it

SWEET CORA PAKODA

Ingrediants:-

Sweet corn - 1 cup
Maida Flour - 1 cup
Rice Flour - ½ cup
Paste of ginger & green chilies
Baking soda
Onions
Green Coriander
salt to taste
Oil to frying.

Prepation:_

Mix - sweet corn, Maida flour, rice flour, ground paste of ginger & green chilies, grated onions, baking soda (a final) finely chossed coriander leaves to make Pakodas.Heat the oil in fry pan and make the pakodas with the prepared batter. Remove the pakodas when they turn golden yellow and garnish with onion & tomatoes slices serve with tomato sauce

MIRCHI BAJJI

Ingredients

Mirchi (big & long) - 15

Besan - 2 1/2 cups

Rice flour - 1/2 cup

Ajwain(vaamu) - 3 tsp

Tamarind - 1/2 cup

Coconut - 1/2 cup

sesame seeds(optional) - 1/2 cup

preparation

For batter:

Make batter with besan, riceflour, salt adding water. it should not be too thick or thin, it should be of the consistency such that mirchi will be nicely coated.Slit the mirchi lengthwise and take away the seeds as many as possible. Place them in bowl of hot water for 5 minutes, this will reduce little spiceness of the mirchis. Grind vaamu, tamarind, coconut, and sesame seeds if you like with 1/2 cup of besan. Stuff the mirchi with the paste and dip in the batter . Fry them in hot oil until brown.

MASALA VADA

Ingredients

Chenna dal - 4 cups

Greenchillies - 10 to 12

Ginger - small piece

Garlic - 3

Cloves 3

Onions - 2 (medium)

Coriander leaves - few

Curry leaves - few

Salt - as required

Preparation

Soak chenna dal for 3 to 4 hoursGrind it coarsely with greenchillies,ginger, garlic, cloves, and salt.Chop onions into small pieces, also chop coriander leaves and curry leaves. Add this to the ground chenna dal. Heat oil in a pan. Take a small amount(size of lime) of batter and latten it with your palms on a plastic sheet .Drop this into oil and fry till golden brown.Serve hot with ketchup, coconut chutney or ginger chutney.