chekkalu

INGREDIENTS :-

Rice flour - 4 Cup
Bengalgram Dal- 1/4cup (soak in water for 1 hr and drain and keep)

moong dal (pesar pappu )- 1/4 cup (soak in water for ½ hr and drain and keep).

Sago -1/4 cup (soak in water for ½ hr and drain and keep).
5 green chillies ground to paste.

chopped curry leaves - 15nos.
Garlic paste - ½ tsp. (optional)
Water - 2 cups (approx)

Butter - 3 tbs.
Oil for frying.
Salt to taste.

Method:-

Heat water along with 2 tbspn of butter in a pan . Reduce the flame and add gramdal,sogo,chili paste, garlic paste, curry leaves, salt to the water and let it cook for 2 minutes now turn off flame and add rice flour mix it well making sure no lumps are formed and allow it to cool. If required add some more water and mix into a dough.

Make them into small balls and keep it aside.

Take a pan and heat oil. Make each ball flat like a disc and fry them in oil till golden brown in colour. Strain the excess oil.

When cool store in an airtight container..

Pesara Pongali

Ingredients:-

1 cup rice

1/2 cup moong dal (pesar pappu )

4-5 curry leaves

10 cashew nuts

1tsp ghee

2tsp oil

1 tsp finely chopped ginger

¼ teaspoon asafoetida

1 tsp whole pepper corns

1tsp cumin seeds

1 tsp black pepper powder

Salt to taste

water 5 cups

Method:-

Dry roast moong dal on a medium flame till it turn red.

Mix Rice and moong dal and add 5 cups of water. Place them in a pressure cooker and cook for 10-15min - or until 3-4 whistles..

Place a small pan on medium heat; add the oil and roast the peppercorns for a few seconds. Add cumin seeds, ginger, curry leaves, pepper powder, asafoetida and saute for a few more seconds. Turn off heat and set aside.

In the small pan, add the cashews and roast them till reddish color.

Once the rice-dal mixture is cooked; add the roasted spices and the cashew nuts to the rice-dal mixture. Mix till the spices have blended well into the rice.

Serve hot.

Wish a Happy Ugadi

Mushroom Curry

Ingredients:-

Mushrooms - 1 Lb
Onions - 3 nos.
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil for frying

corriander powder 1Tbs

Boiled milk 1/2 Cup
Fresh corriander leaves for garnishing.

Method:-

Wash and cut mushrooms into small pieces or keep them whole if button mushrooms.
Now in a pan add 3 spoons oil and preheat it. Add onions to the oil and fry till they get golden brown.
Now add mushrooms, red chilli powder, turmeric powder and salt to taste and fry them for about 5 minutes.
Add 1/4 cup of water to it and on medium heat let it cook for another 5minutes.

Now add corriander powder and milk ..Mix well and cover it.

When Mushrooms are cooked & keep stirring for few minutes till all the water evaporates & when it comes in the form of thick gravy type.

Finally garnish with chopped coriander leaves.

Serve with rice.

Kakarakaya masala(Bagara karela,Bitter Gourd Gravy)

Ingredients:-

Bitter Gourd 6 medium sized

Salt to taste
Onions 2
Turmeric Powder
Oil to fry

Red chilli to taste.

Red chillis 2.

For paste:-

2 tsp sesame seeds
2 tsp ground nut
2 tsp grated coconut

2Tbs Coriander seeds

Method:-

Peel and reserve the scrapings of the karelas.
Cut karelas into thin slices.
Heat 2 Tbs oil in a pan and fry the sliced karelas to crisp. keep aside.

Heat 2 Tbs oil in a pan and mustard seeds and red chillis .When the mustard seeds starts to split..and add onions and fry to light brown .

Now add the paste and salt and mix well.Cover and cook (low fair) till oil seperates.
Now Add the fried karela to the above mixture and cover.Allow to cook for 8-10min in medium fair. Check the salt.

Serve hot with chappatis or plain rice.

Egg Fried Rice

Ingredients :-

3 Cups cooked Basmati rice
1 Onion sliced
2 Eggs
1 Cup Mix vegatables
4-5 tbsp oil
2 tbsp Soy sauce
2 tsp Chilli sauce
2 tsp Pepper
Salt to taste

Method:-

A frying pan and add the oil.When the oil is hot, add the eggs. cook the eggs and keep aside.

Heat 2 tbsp of oil in a pan and add onions and fry till golden brown.Add all the vegetables and some salt and fry till it becomes tender and crispy.

Add Soy sauce, Chilly and Pepper and mix the vegetables fry for a few min.

Add the rice and cooked eggs ....stir-fry for a few mintues.Stir in the cooked vegetables, scrambled eggs and sauces and combine the rice, egg and vegetables gently, till the rice is evenly coated.

served hot.

Tomato chutney

Ingredients:-

Tomato 3 medium (chopped)

chopped garlic 1/2 tbsp

Onion ½ sliced

Red chilis 3

Oil 1 tsp

Salt to taste.

Hing a pinch

Mustard seeds ¼ tsp

Curry leaves few

Method:-

Heat 1/2 tbs of oil in a pan,fry the onion and garlic for few seconds until they turn translucent next add the tomato & chili and let cook until they become soft and juicy.

Let it cool completely.

Grind it with little water.

Heat 1/2 tbs of oil and do the seasoning starting with hing. When the mustard seeds starts to split, switch off the stove and add the curry leaves. Pour into the chutney and mix well.

Served for idli/dosa ..