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

Bagara Vankaya

Ingredients :

Eggplant [vankayalu] -- 1 lb / 1/2 kg

Onions -- 1 ,sliced

Peanuts -- 1/2 cup

Sesame seeds [nuvvulu]-- 1/4 cup

Coconut -- shreded, 1/2 cup

Green chillis -- 6

Ginger-Garlic paste -- 1 tsp

Turmeric -- 1/2 tsp

Salt -- ti the taste

Cardamom -- 5

Cloves -- 5

Cinamon stick -- 1,broken
Oil -- 5 tsp

Method :

1. Shallow fry peanuts,sesame seeds ,cardamom,cloves,cinamon seperately

2. In a mixer, add the fried peanuts,sesame seeds,coconut, cardamom,cinamon,cloves,green chillis, salt with 2 cups of water and keep aside

3. Slit eggplant into 4 sides

4. heat 2 tsp oil in a pan and drop slit eggplants with salt applied to it

5. Cook for about 15 min till it is done and remove feom the pan

6. Now add the remaining oil, add ginger-garlic paste and fry till done

7. Add sliced onions and fry till they turn brown

8. Add the ground paste and coom till the oil seperates

9. Drop the fried eggplants and cook for about 5 min and remove from flame

Goes well with biryani and the items listed under "Rice item" in my blog

Tomato Rice

Ingredients :

Basmathi Rice -- 2 cups

Water -- 3 cups

Tomatos -- 3 ,make puree and keep aside

Onions -- 1 , Sliced

Green chillis -- 4 , slit

Cardamom -- 5

Cloves -- 5

Cinamon stick -- 1,broken

Ginger-Garlic paste -- 1 tsp

Salt -- to the taste

Biryani masala powder -- 3 tsp

Red chilli powder -- 2 tsp

Ghee -- 5 tsp

Method :

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

2. Make puree of the tomatos

3. Heat ghee in a pan,add sliced onions,green chillis and fry till they turn brown

4. Add ginger-garlic paste and fry till done

5. Drop cinamon,cardamom,cloves ,cook for a minute

6. Add the tomato puree ,red chilli powder,salt,biryani masala powder and cook till the oil gets seperated and remove from flame

7. Add the above mixture into the cooked basmathi rice

Serve with raitha