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.