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.

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..

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.

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

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.

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.

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.