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 ..

Paramannam(Sweet Rice Pudding)

Ingredients:-

Rice: 1 cup
Milk 4 cup
Jaggery 1 cup
10-15 Cashewnuts
1 tbs raisins
Cardamom (powder) 1/2 teaspoon
Ghee 2 tablespoon

Method:-

Wash and soak rice in water for about fifteen minutes.

Heat a pan and bring milk to a boil.Lower heat and add the rice to the milk.Cook until the rice is soft and the mixture looks thick. Now add jaggery and cardamom powder.Cook till jaggery dissloves and mix well.

Heat ghee in a pan and add cashew nuts. Fry for 1-2 mts till the cashewnuts turn light brown and Add raisins and stir for a few seconds.

Add this along with the remaining ghee to the cooked Rice.and add cocount pices and mix well and Remove from the heat...

Serve hot or cool..

Ariselu

Ingredients:-

Raw Rice - 1kg

Jaggery (grated) - ¾ kg
Oil or Ghee - to fry

Method:-

Wash the rice once and soak them in water for 24 hours.

Drain and spread the rice on a clean cloth and let it dry completely. Dry grind the rice to a fine powder.

Sieve the flour and keep aside.

Boil the jaggery until it gets thick consistency ..

Take some water in bowl and pour some of the boiled jaggery to it. Roll with your finger. When it forms into a ball shape, it is done..

Remove from heat and gradually add the rice flour to this syrup stirring constantly. Be careful that no lumps are formed. Remove the dough from fire and let it cool down to the room temperature.

When slightly cool make big lime size balls of it.

Heat ghee in pan.

Apply ghee to a polythene cover, place a ball in the middle and press with your fingers to a circle.

Keep a low flame and fry each disc in oil till it turns nice deep golden brown in colour. Remove the fired ariselu from oil and place it between two flat ladles and press tightly to remove excess oil.

Spread pressed ariselu on a broad plate till it becomes cool. Repeat the procedure till the dough is completed.

Store the cooled ariselu in an airtight box.

Crunchy Chicken Fry

Ingredients:-

4 nos Chicken drumstick (make cuts in between the legs with knife)

1 cup All purpose flour
2 Tbs Corn flour
2 Tbs Bread crumbs
1 tsp Chilly Powder

2 Tbs Ginger garlic paste
1 no Eggs (slightly beaten)
1 cup Cilantro(finely chopped)
5 nos Curry leaves
1 tsp Corriander powder

1Tbs garam masal powder

Salt (as per taste)

Method:-

Take a bowl of water and add salt , chilly powder, corriander powder, Garam masala Powder and ginger garlic paste and put the chicken drumsticks and marinate it for about three to four hours .

After 4 hours take the chicken from the water and wipe it with a paper napkin.

Now take a beaten egg and add salt and chopped cilantro and curryleaves and little chilly powder and keep that aside.

Then take allpurpose flour add little corn flour and bread crumbs..Mix well.

Take the chicken and dip it with the beaten egg mix. And then immediately put it in the flour just coat the chicken with flour ...Keep it side..

Heat oil to deep fry using high heat and then reduce the heat,so that the chicken cooks through while frying

Deep fry till brown on all sides..

అందరికి సంక్రాంత్రి శుభాకాంక్షలు

బొగ్గి శుభాకాంక్షలు

Vegetable Pulav

Ingredients:-

2 cups Basmati

2 cup Vegetables(Carrots,beans,peas,cauliflowers)

3 green chillies
1-2 cinnamon stick

2 tbsp. cashew nuts
2 cardamon
4 cloves
3 bay leaves
1 tsp ginger-garlic paste
2 tsp Ghee
Coriander leaves
1/2 cup fresh grated coconut
Salt as per the taste

1 onion

1 Tomato

Method: -

Soak The Basmati Rice in water for 30 min.

Heat a pressure cooker with ghee ,add all dry spices bay leaves, cinnamon, cloves, cardamon, fry them and add green chillies,and finely chopped coriander leaves. Fry them until they turn crisp. Now add chopped onions, fry till golden, add crushed ginger garlic. Fry for couple of minutes, then add chopped tomatoes.

Let the tomatoes cook till soft and then add the veggies and coconut powder,cashew nuts and salt. And fry for 5 minutes in a medium flame.

Wash and add basmati rice with this and mix well .

Add 2 and 1/2 cups of water to the rice and cover the lid of the pressure cooker and turn the flame to high.. and cook for up to 2 whistles. Wait for the pressure to release...

Then garnish with coriander leaves..

Serve hot with Raita or gravy...

Sesame seeds Laddu(Nuvvullu undalu)

Ingredients:-

2 cup Rice Flour
1 cup jaggery
Ghee
1/4 tsp Cardamom powder

3/4 Cup Sesame seeds(Nuvvullu)

Method:-

Mix powdered jaggery to Rice flour and sesame seeds and grind in a blender and add 6-9 Tbs of ghee and cardamom powder and mix well and shape into small balls.

Beerakaya channagala kura(Ridge Gourd channa curry)

INGREDIENTS:-

Ridge Gourd 2 medium ones(peeled and chopped into small pieces)
Onions 1 (finely chopped)
Channa dal 1 cup
Turmeric pinch
Chilli powder to taste

Oil 2 tbp
Cumin seeds 1/2 tbs

Mustard seeds 1/2 tsp

Salt to taste
Coriander Leaves

Curry leaves Few

Red chillis 2

Milk 1/2 cup

Method:-

Wash and soak channa dal in water for 30 mins.

Heat oil in a cooking vessel. Add mustard,Cumin seeds and let them splutter. Add the Red chillis and curry leaves and chopped onions...

Fry till the onions turn transclucent then Add the chopped ridge gourd pieces, Channa dal combine and cook on medium heat for 3 mts.Add red chilli pwd, turmeric pwd, and salt and combine.

And add 1 and 1/2 cups of water and cover with lid and cook for another 10-15 mts.

Once the pieces are 3/4 cooked add 1/2 milk and cook till completely done.

Garnish with fresh coriander leaves and serve with hot rotis or steamed white rice.

Verusenaga Muddalu(peanut laddu)

Ingredients:-

Peanuts – 1 Cup
Jaggery – 2 Cup
Ghee –1/2tsp

Elaichi powder ½ tsp

Method:-

Roast peanuts in a pan without oil. Remove Peanuts from flame after turning light brown . Cool and rub with hands to remove the brown layer from peanuts ..

Now rub with chapati stick for peanuts divide 2 pieces ...

Add some water to the grated jaggery and heat it till it gets thick. To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it. If a soft ball turns up, it implies the syrup is of the right consistency.

Immediately take out from the fire and added the peanut along with elaichi powder. Mix thoroughly

you have to make balls after applying ghee on your hands but still your hands will become red because of the hot stuff.

After cooling down, you can remove those laddus and store in a dry container for one month ..

Minapappu Janthikalu(Monubulu,Murukulu)

Ingredients:-

1 cup urad flour

4 cups rice flour

1 tsp Oregano (Vaamu)

5 tsp Ghee

1 tsp Red chilli powder

Oil for frying

Salt to taste

Method:-

Put together rice flour, gram flour, salt, hot ghee, chilli pwd, Oregano , and mix them well. Slowly add water little by little to make a soft dough, just soft enough that it is pressed through easily with the janthikalu press. Test the dough for salt and chilli pwd before deep-frying.

Heat oil in a pan on medium heat.

Fix the jantikallu press and put small portion of the dought into it. Press the dough into hot oil and fry them till golden brown. Strain the jantikallu and shift them into an dry container. Repeat the process to make remaning jantikalu.

Store them in a tight container.

Rice Flour Vada

Ingredients:-

1 cup rice flour

2 onions (finely chopped)

1/2 cup coriander leaves,(chopped)

10-15 fresh curry leaves,

Fresh green chillies(chopped)

Cumin seeds 1 tsb

Salt to taste

Oil for deep frying

Method:-

Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan.

Put the rice flour and salt in a bowl. Add 2 tbsp hot oil and and mix well..Add the chopped onions, cumin seeds, coriander, curry leaves and chillies.

Mix with water to make a dough. Use your hand for this.

Take a small ball of this dough and flatten with your fingers on a plastik-stick sheet.

Drop into hot oil and deep fry on medium-high heat until golden brown.

Serve hot with Popula podi and Ghee..

BOBBATLU

INGREDIENTS:-

Chana Dal(pacchi chanaga pappu) - 1 cup(soaked in water for 2 hours)
Jaggery -1 cup
Cardamom - 3 nos
Maida - 1 1/2cup
Salt - 1/4 tsp
Oil
Water - for making maida dough

Method:-

Cook chana dal in a cooker . Strain away extra water if any and grind it along with jaggery powder.

Heat a pan and add the dal paste and cook further till they blend and form a lump such that you can prepare small balls for stuffing.Keep stirring on low fire so that it doesnt burn.Add cardamom powder and pinch of salt and mix well.Turn off heat and cool.Prepare small lemon sized balls with this lentil mixture and keep aside.

Maida Dough:-

Add water and some oil and mix the Maida like you would for Puri/Chapathi.

Make Bobattu:-

Make lemon size balls of the batter. Expand the batter with a rolling pin to about the size of a 5 inch diameter circle.

Put the stuffing ball in this and now, bring the ends of the batter together to as to cover the poornam. At the top where you join all the ends, there may be some extra batter, remove it and seal the stuffing well into the batter.

Now, apply oil to the surface you are preparing the bobattu on. And to your hands. You may use your finger tips to expand the stuffed batter disc, or you may use the rolling pin. Whichever convenient to you.

Heat a pan and apply some ghee/oil to it. Put the bobattu on the pan and Fry it on low flame .Roast both sides till brown spots appear.

Apply ghee. Serve hot....

Puffed Rice Upma (Maramaralu Upma,Borugula Upma)

Ingredients:-

Puffed Rice - 6-7 cups

Onion - 1(chopped )

Green Chillies - 3(chopped )

Turmeric powder a pinch

salt to taste

Tamato -1(chopped )

Chana dal 1 tsp

Urad dal 1 tsp

Cumin seeds 1/2 tsp

Mustard seeds 1/2 tsp

Broken red chillies 2

Curry leaves 10-12

Oil 1 tbsp

Method:-

First, take a big Bowl, fill half of it with tap water and add puffed rice to the water.Soak puffed rice in water for a minute or less.remove them from water by taking handfuls and firmly squeezing the water from them by pressing the hands together tightly. Remove them all from water in this way and put them in a colander..

Heat one tsp of oil In a pan,and add mustard seeds, cumin, red chillies,Chana Dal,Urad Dal and curry leaves...When chana dal turns light brown, add green chillies and chopped onion.When onion becomes translucent,add tomato fry 2 mins in mediuam heat, add puffed rice, turmeric powder, and salt.Mix Well..

serve hot with lemon..

Wish you a very Happy New Year 2009

Wish you a very

2009