Instant Mukkala Pachadi

Ingredients :

Raw Mango -- 1 ,peel and chop into small pieces

Chilli powder -- 3tsp

Salt -- 2 tsp

Lemon juice -- approximately from 4 lemons

Green chillis -- 3 , finely Chopped

Method :

1. In a bowl, add the chopped raw mango,salt,chilli powder,chopped green chillis,lemon juice

and stir well.

It is ready to eat as soon as u prepare and must be refrigirated if u wish to preserve for more than 1 day...

Rasam (Hotel Style)

Ingredients :

Tamarind -- half a lemon size
Water -- 4 cups
Salt -- to the taste
Asafoetida (Hing) -- 1/4 tsp
Turmeric -- pinch
Rasam Powder -- 2 tsp
Oil -- 1 tsp
Tomato -- 1/2 chopped
Corriander leaves -- few chopped
Mustard -- 1 tsp
Curry Leaves -- few
Fenugreek seeds (Menthulu) -- 5 nos
Cumin seeds -- 1/2 tsp
Jaggery (optional ) -- pinch
Blackpepper powder -- 1/4 tsp

Method :

1. Heat Oil in a pan and add mustard,fenugreek,cumin,curry leaves.Let them splutter
2. Now add 2 tsp Rasam Powder and fry till it gives nice aroma
3. Add tamarind juice made of 1/2 lemon size tamarind and 4 cups water
4. Add turmeric,Hing/Asafoetida,Salt,Jaggery,corriander leaves ,chopped tomato ,Black-pepper powder
5. Boil for about 20 min
6.Serve hot with any fries

Pesara Rotti

Ingredients :

Whole green Moong-daal (pesalu) -- 1 cup

Rice -- 1 cup

Salt -- to the taste

Ginger -- 1 inch piece ,chopped

Cumin seeds -- 1 tsp

Hing/Asafoetida -- 1 tsp

Green chillis -- 3,finely chopped

Hot water -- 1 1/2 cup

Oil -- 4 tsp

Method :

1. In a mixer, grind the moong-daal (pesalu),Rice into a rough powder(like sugar crystals) and keep aside .

2. In a bowl mix the grounded powder,salt,hing, ginger,green chillis,cumin seeds with the hot water and allow it to get soaked for about 2 hrs.

3. Heat 2 tsp oil in a pan and drop the dough and spread it with hand and keep it in simmer flame

4. Reverse the roti and again pour 2 tsp oil into it.

Cook till it turns redish brown colour and remove from flame...

Make sure the roti is not thick..it must be spread thin

Serve hot with any spicy chutney..

Bobbatlu

Ingredients :

Bengal gram/chana dal/senagapappu -- 1 cup

All purpose Flour /Maida -- 1 cup

Jaggery -- 1 cup

Cardamom -- 5

oil -- 1/4 cup

Ghee -- to toast

Method :

1. Cook channa daal in a vessel and make sure it is not over-cooked.

2. Drain all water from channa daal and in a blender, mix it with jaggery,cardamom and keep aside (blend without water)

3. Take maida/all purpose flour and mix it like chapathi dough with water and pour 1/4 cup oil and keep aside for half-an-hour,which makes dough turn soft.

4. Make equal parts of dough and channa mixture

5. On a ziploc paper, spread the dough with fingers and keep channa mixture into it and close from all sides

6. Again by applying oil to your fingers,spread the whole thing with fingers and make like chapathi

7. Heat a pan and toast the prepared bobbattu with ghee on it

A very famous dish of andhra..

Sorakaya Appalu

Ingredients :

Sorakaya/Bottle gourd -- half , finely grated

Rice Flour

Ginger-Garlic paste -- 1 tsp

Peanut powder -- 2 tsp

Chillis -- 5

Corriander leaves-- 1/4 bunch

Salt -- to the taste

Cooking Soda -- pinch

Soaked channa dal -- 1/2 cup

Oil -- for deep-fry

Method :

1. In a blender,grate chilli and corriander leaves

2. Mix grated bottle gourd,riceflour,salt,ginger-garlic paste,peanut powder, chilli-corriander mix,

salt,soda,soaked channa dal without using water.

3.Add the rice-flour slowly and mix it without any water..as the moisture in bottle-gourd is enough.Make it as hard in consistency.

4. Make equal balls of the dough

5. On a polytheylene paper, apply some oil and pat the dough into small circles as shown in pic.

6. Now heat oil in a pan and deep-fry the appalu till they turn brown

Make sure that the ingredients should not dominate the flavour of Bottle-gourd

very healthy snack for kids

Kaara Kolambu

It is a tasty Tamilnadu recipe.....

Ingredients :

Chopped onion -- 1

Chopped tomato -- 1

Drumstick -- 5 pcs (frozen/cooked)

Red chilli powder -- 3 tsp [can add more..if u like it very spicy]

Corriander powder -- 2 tsp

Tamarind -- lemon size,soaked in water

Salt -- to the taste

Curry leaves -- few

Mustard -- 1 tsp

Cumin -- 1 tsp

Garlic pods -- 3,chopped

Oil-- 4 tsp

Jaggery -- ver small piece (optional)

Black pepper whole -- 6

Asafoetida -- pinch

Method :

1. Heat oil in a pan..add cumin,mustard,curry leaves,whole balck pepper, asafoetida and let it splutter

2. Add chopped onions and let them fry till they turn brown

3. Add garlic and fry for 2 min

4. Add chopped tomatoes ,drumstick and cook for 10 more min

5. Mash the tomatoes with ladle and add 3 tsp of red chilli powder,2 tsp corriander powder, add 1/2 cup of water and cook for 3 min

6. Now add the thick tamarind juice ,salt and cook till oil gets seperated from the juice

7.Finally add jaggery (very little/optional) and cook for 2 min

Very tasty with hot rice..Can use any vegetable as a replacement to Drumstick .

Spinach-Green gram(Moong daal) Curry

Ingredients :

Spinach /Palakura -- 1 big bunch , finely chopped

Green gram/Moong daal/pesara pappu -- 1/2 cup , soaked in water for 1 hr

Mustard -- 1 tsp

Cumin -- 1 tsp

Dry-red chillis -- 2

Curry leaves -- few nos

Corriander -- chopped

Onion -- 1, chopped

Salt -- to the taste

Oil -- 2 tsp

Green chillis -- 3, slit

Ginger-garlic paste -- 1 tsp

Method :

1. Heat oil in a pan, add mustard,cumin,red chillis and let them splutter

2. Add onions and fry them till they turn brown

3. Add ginger-garlic paste,green chillis and cook for 2 min

4. Mix the soaked moong daal with some water and cook for 10 min/till the daal is done but yet cryspy to eat.

5. Finally add the chopped spinach , salt and cook for 5 min till the water evaporates

Best for hot rice/roti

A Generic recipe for all leafy vegetables.

Pappu Chekkalu

Ingredients :

Rice Flour -- 4 cups

Roasted peanuts -- 1 cup

Sabudana/Sago/Saggubiyyam -- 1/4 cup ,soaked

Channa daal -- 1/2 cup , Soaked

Salt -- to the taste

Butter -- 3 tsp

Green chillis -- 10

Dry red chillis -- 5

Corriander -- a bunch,chopped

Curry leaves -- few nos

Cooking soda -- pinch

Oil -- to deep fry

Method :

1. In a blender,add roasted peanuts,green chillis,dry red chillis and make into fine powder (no prob even if it is not that soft )

2. In a bowl add 4 cups of rice -flour ,ground peanut mixture,salt,butter,cooking soda,chooped corriander,chopped curry leaves,already soaked sabudana/sago/saggubiyyam,soaked channa daal, and mix it into dough . Use little bit of water for that but make sure..the dough is hard enough .

3. Make equal parts of the dough into small balls and on a polythene paper spread them with the fingers into a small circle as shown above

4. Heat oil in a pan and fry all these small circle shaped dough

Very delicious Andhra snack.

Bellam Gavvalu

Ingredients :

All-Purpose flour /Maida -- 2 cups

Jaggery -- 3 cubes

Water -- 1/2 cup

Cardamom -- few nos

Oil-- to deep fry

Method :

1. Take the maida/all-purpose flour in a bowl..and mix water and make a dough like we do for chapathi and keep it aside for 15 min by covering with a lid.

2. On a ''gavva-maker'' or can use clean new hair-comb to prepare this

3. Make small equal parts of the dough and spread each on the gavva-maker with thumb and roll it as shown above in the pic.

4. Heat oil in a pan,deep fry the gavvalu till they turn brown and crispy

5. In a seperate pan, add 1/2 cup water , broken cardamom,3 cubes of jaggery and let it boil to get bellam pakam/jaggery-syrup

6. To know wether u got proper consistency of the jaggery-syrup, take normal water in a cup and pour a drop of the syrup in to it. If u find the syrup getting solidified then it means that ur syrup is ready for preperation

7. Once it is done..drop all the gavvalu into it and stir well and switch off the stove and leave it for 30 min to get into room -temp. Then can serve

Can be preserved for months.

Very tasty south-indian snack ..prepared for festivals..

Chama Dumpala pulusu [taro root stew]

Ingredients :

Chama dumpalu (Taro roots) -- 5

Onions -- 1, chopped

Tomato -- 1, chopped

Garlic pods -- 2 chopped

Corriander leaves -- few chopped

Tamarind -- 1/2 lemon size,soak in water and make 3 cups of tamarind juice

Mustard seeds -- 1 tsp

Cumin seeds -- 1 tsp

Fenugreek seeds -- few nos

Curry leaves -- few nos

Dry red chillis -- 2 , tear and de-seed

Asafoetida -- 1/4 tsp

Oil -- 2 tsp

Salt -- to the taste

Turmeric -- a pinch

Chilli powder -- 1/4 tsp

Green chillis -- 2 , sliced

Jagerry -- 1 cube

Method :

1. Pressure cook the taro roots /chama dumpalu for 2 whistles,remove the skin and keep aside

2. In a pan heat oil,add mustard,cumin,fenugreek,asafoetida,curry leaves,red-chilli,green-chillis,garlic pods and fry till they splutter

3. Add onions and fry till they turn brown and then add tomatos and cook for 3 min

4. Add the boiled taro-roots/chama dumpalu and cook for 2 min

5. Add tamarind-juice,1 cube jaggery,salt,chilli-powder,turmeric powder,corriander leaves and cook till u find the stew to be thick

Goes well with hot rice

Aratikaya (plantain) ava pettina Kura

Ingredients :

Aratikayalu /Plantains -- 2

Mustard seeds -- 5 sp

Rice -- 2 tsp

Dry Red chillis --4

Green chillis -- 3 , slit

Urad daal -- 1 tsp

Channa daal -- 1 tsp

Cumin seeds -- 1 tsp

Oil -- 3 tsp

Turmeric -- pinch

Asafoetida -- 1/4 tsp

Curry leaves -- few nos

Tamarind -- 1/2 a lemon size

Method :

1. Soak 4 tsp of mustard seeds ,rice ,and a dry red chilli for 30 min and grind into thick paste

2. Add a tsp oil into the paste and keep aside so that the paste would not turn bitter

3. Peel of the plantains , cut into cubes and pressure cook with a pinch of turmeric till they are soft

4. Heat oil in a pan, add channa daal,urad daal,mustard,cumin,asafoetida,curry leaves,green chillis,dry red chillis and let them fry

5. Mash the cooked plantain and add it to the fried seasoning,add salt,tamarind juice to it

6. Cook for 10 min till the tamarind juice evaporates

7. Switch off the stove and let the curry cool for 5 min

8. Now add 2 tsp of mustard paste and mix well

Famous Andhra dish..goes well with hot rice.

Peas Pulao

Ingredients :

Frozen Peas -- 2 cups

Basmathi rice -- 2 cups

Water -- 3 cups

Cloves -- 5

Cardamom -- 5

Cinamon stick -- few

Ginger-Garlic paste -- 1 tsp

Sliced onion -- 1

Chillis -- 5

Ghee -- 4 tsp

Biryani masala powder -- 3 tsp

Salt -- to the taste

Method :

1. Cook 2 cups of basmathi rice with 3 cups of water along with frozen peas and keep aside

2. Heat ghee in a pan, add cloves,cardamom,cinamon ,sliced onions,chillis

3. After the onions turn brown, add biryani masala powder,salt and fry for 2 min

4. Add this mixture into the above cooked peas-rice and mix well

Goes well with raitha

Mixed-Veg Kaju Curry

Ingredients :

Mixed Vegetables -- 1 cup

Cashew nuts -- 1/2 cup

Onion -- 1/2 chopped

Chillis -- 3 , slit

Ghee -- 1 tsp

Salt -- to the taste

Cardamom -- 4

Cloves -- 5

Cinamon stick -- few

Ginger-garlic paste -- 1 tsp

Method :

1. Soak Cashew nuts in hot water for 10 min and grind into smooth paste

2. Heat ghee in a pan and add cloves,cinamon,cardamom,chopped onions,chillis

3. Once they are done, add ginger-garlic paste and fry

4. Add the mixed -vegetables and pour some water and close the lid

5. Cook for 15 min till vegetables are cooked

6. Add the cashew-nut paste ,salt

7. Cook in low flame for 5 min by constantly stirring it.

8. Make sure it doesnt stick to the pan

Goes well with fried rice,Biryani, or any spicy rice-item

Boorelu

Ingredients:

Bengal gram/chana dal/senagapappu -- 1 cup

Jaggery -- 1 cup

Cardamom -- 5

Black gram/minapappu/Urad daal -- 1 cup

Rice -- 1/2 cup

Oil -- for deep fry

Method :

1. Soak Urad daal,rice overnight and grind into thick paste make sure it must be very thick in consistency

2. Cook Channa daal seperately in a vessel

3. In a blender, add jaggery,cooked channa daal,cardamom and grind finely

4. Heat oil in a pan

5. Make small balls of the ground channa mix

6. Dip channa balls in the ground dosa paste and drop it in oil

7. Make sure the dosa batter is surrounded allover the channa ball
8. Deep fry till it is done

A very famous dish of andhra, prepared for festivals

Guthi Dondakaya Kothimira karam kura

Ingredients :

Tindora [dondakaya]-- 1/2 lb / 1/4 kg

Oil -- 1/4 cup

Corriander -- 1/2 a bunch

Black gram/Urad daal -- 1 tsp

Bengal gram/chana dal/senagapappu -- 1 tsp

Cumin seeds -- 1 tsp

Mustard -- 1 tsp

Tamarind flakes -- few

Green chillis -- 4

Ginger -- 1/2 inch piece

Salt --- to the taste

Method :

1. Slit tindora on 4 sides

2. Heat the 1/4 cup oil in a pan and fry tindora for about 5 min and remove

3. Heat 1 tsp oil and add urad daal,channa daal,cumin seeds,mustard and fry

4. In a mixi-jar add corriander,fried seasoning,green chillis,ginger,salt and grind into paste

5. Heat a pan , add 1 tsp oil and drop the fried tindora,ground paste and cook for 10 min in low flame and switch off

Goes well with hot rice and daal

Dry fruit Curd rice

Ingredients :

Rice -- 1 cup

Water -- 4 cups

Curd -- 4 cups

Dry fruits -- raisins,cashew,almonds

Ghee -- 1 tsp

Black Pepper seeds -- few nos,broken

Salt --- to the taste

Method :

1. Cook rice with 4 cups of water in pressure cooker

2. In a pan,heat ghee and fry all the dry - fruits

3. Add curd,fried dry-fruits,black pepper,salt to the cooked rice

Serve as side dish with biryani