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 .

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.

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.

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

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.

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.