BREAD BONDA

Ingredients
For curry:
Potatoes - 6
Onions - 2
Green chillies - 6
Chilli powder - 1/2 tsp (adjust according to taste)
Turmeric - a pinch
Ginger - small piece (1/2 inch)
Coriander leaves - few
Salt - as required
For outer
Bread - About 20 slices Water - to dip bread Oil - for frying
Preparation
Take a slice dipped in water and place in your palm. Keep the curry made like a ball in the wet slice in your palm. Close compleately the curry ball. Fry till the ball becomes Golden Brown. Serve Bonda with coconut chutney or ginger chutney

Crumbled Paneer Matar Sabzi

Ingredients:
crumbled paneer 1 cup
fresh green peas 1/2 cup
tomato, chopped 1
low fat milk 1/2 cup
garam masala 1/4 tsp
coriander pwd (optional)
kasoori methi (dried fenugreek leaves) 1/4 tsp
salt and pepper to taste
oil 1 tsp
chopped fresh corainder for garnish 1 1/2 tbsps
Heat oil in a vessel, add the chopped tomatoes and peas and cook on low heat till soft, approx 3-4 mts. Add salt and combine.Add crumbled paneer and stir well to combine and cook for 2-3 mts. Add pepper, coriander pwd, garam masala and kasoori methi and combine and cook further for another minute. Add the milk and go on stirring constantly till the subzi reaches a semi-wet consistency. This could take approx 7-8 mts. Finally garnish with fresh coriander leaves and serve hot with rotis

VADA

Ingredients
Black Gram dal - 4 cups
Onion - 3
Green chillies - 10 to 12
Ginger - small piece
Curry leaves - few
Salt - as required
Oil - for deep frying
Method
Soak Black Gram for 6 hours. Grind into smooth batter with ginger adding minimum water required. You can also add greenchillies and onion while grinding or cut into small pieces and add to the batter. Also add curry leaves and salt to the batter. Heat oil in a pan. Take a small piece of batter and flatten it with your palms on a plastic sheet. Drop this into oil and fry till golden brown. Serve hot with coconut chutney or ginger chutney.

MASALA VADA

Ingredients
Chenna dal - 4 cups
Greenchillies - 10 to 12
Ginger - small piece
Garlic - 3
Cloves 3
Onions - 2 (medium)
Coriander leaves - few
Curry leaves - few
Salt - as required
Preparation
Soak chenna dal for 3 to 4 hoursGrind it coarsely with greenchillies,ginger, garlic, cloves, and salt.Chop onions into small pieces, also chop coriander leaves and curry leaves.
Add this to the ground chenna dal. Heat oil in a pan. Take a small amount(size of lime) of batter and flatten it with your palms on a plastic sheet .Drop this into oil and fry till golden brown.Serve hot with ketchup, coconut chutney or ginger chutney.

SEMIYA PAYASAM

Kheer with semiya[Vermiceli]. The most liked sweet for kids. It is help full for cooling the body temperature also. In summer holidays payasam will give kids a special feel.

Ingredients

Semiya - 1 cup

Sugar - 1 1/2 cups

Ghee - 1 tbsp

Milk - 3 cups

Cashew nuts – 10

Kissmis{ dry grapes}

cardamons - few

Preparation

Put a vessel on the stove and heat the ghee. Fry the cashew and dry grapes, keep aside and in the remaining ghee fry the semiya. Bring the milk to boil and add the semiya, cook until soft. Now add the sugar according to taste. Stirring continuously cook for 5 more min. Then add the fried cashew and dry grapes and powdered cardamons.

Rava ladu

A low cost yet most liked sweet in Andhra by each and every kid. Wheat is help full for energy as well as substantive food item.

Ingredients

Rava - 3 cups

Sugar - 3 cups

Ghee - 1 cup

Cashews - few

Cardamons - 6

Preparation

Roast the rava in little ghee and keep it aside, Powder the sugar Fry cashews in ghee. Mix all in a bowl. Add crushed cardamom powder and remaining ghee. Make ladus. If not possible to make ladus sprinkle little warm milk.

Mysore pak

Summer holidays is a welcoming holidays in Andhra. In these holidays grand children and children from all the places will arrive at grannies laps. For them Granny will prepare several sweets. Out of which Mysore pak is one.

Ingredients

Besan (senagapindi) - 1 cup

Sugar - 2 cups

Ghee 1 to 2 cups

Water - 1 cup

Preparation

Roast the besan in little ghee till raw smell goes away. In a thick vessel add the sugar and water.Make sugar syrup Add the besan little by little stirring all the time. Add one cup of ghee slowly. Add the remaining ghee slowly .Stir continuously, cook till the mixture leaves the sides of the pan and the ghee separates from the mixture and also mixture starts turning red at the bottom of the pan. Transfer this to a greased plate and cut into desired shapes before it becomes hard.

Sunnundalu

Summer holidays is a welcoming holidays in Andhra. In these holidays grand children and children from all the places will arrive at grannies laps. For them Granny will prepare several sweets. Out of which Sunnundalu is yet another.

Ingredients

Split urud dal {Black Gram Dhal} - 2 cups

Rice - 1/4 cup

Sugar - 1 1/2 cups

Ghee - 1 cup approximately

Preparation

Roast the urud dal till nice aroma comes out, powder{ not finely powdered , just leave before it finely powdered} and keep aside. Roast the rice and powder it. Powder the sugar. Mix all these powders and make small balls by adding sufficient ghee.

Vegitable fry

Aha! Emi ruchi Anara Maimarachi! This is the way the curries with Brinjals will be admired.

Ingrediants :-

Sliced brinjals - ¼ cup

Sliced potatoes - ¼ cup

Drum stick cut into small pieces - ¼ cup

Green pieces - ¼ cup

Salt - to taste

Sugar (or ) jaggery - 1 spoon

Oil 1 ½ spoon

Grind :-

Grated coconut ¼ cup

Re chillis 4

Onions 3

Ginger 1 inch piece

Tamarind small lime size

Garam masala powder ½ spoon

Preparation :-

Heat oil in a pan add all the raw vegetables and fry in a reduce flame for few minutes

Add grind miture , with 1 cup of water, cover with lid, cook till the vegetables are tender, add salt and jaggery or sugar , mix well till it is disloved, when the curry is thick, add garam masala powder,wait 1 minute, to serve add finally coriander leaves , and remove from flame. Serve with hot rice, o.k. try your self.

Poli Poornalu

This is most liked sweet of the ages. It is said that mothers will have love like this sweet.

Ingrediants :-

Green gram - soaked 250 grams

Sugar - 200 grams

Grated coconut - 1 cup

Rice floor - 3 small cups

Black gram - 1 small cup ( for batter to sip)

Cardmom - 4 grams

Oil - deep frying

Preparation :-

Mix rice floor and black gram floor for batter and keep it aside for 2 hours,,soak the green gram dhal for 1 hour,and grind it into a soft paste,with less water , steam the green gram paste in idly moulds,and cook them , remove the dhal idly ,and mix them to make tasty grated coconut,make sugar syrup and add the dhal idly paste, and prepare the

Round balls (poornalu or boorlu)with the miture,deep fry in hot oil .

Coconut peanut chutney

Chutney’s popular in every Andhra Home. Chutney is a substitute for Curry at Dinner, or an addition to breakfast. Oh! With out chutney how can one have the break fast in Andhra?

Ingredients:-

Coconut 1/2

Peanuts 2 cups

Red chillies or green chillis 6

Salt as required

Tamarind 1 tsp paste

Oil 1 tsp

Seasoning :-

chenna dhal 1 spoon

urad dhal 1 spoon

mustard seeds 1 spoon

hing pinch

Jeera ½ spoon

red chilli pieces 2

curry leaves few

Preparation:-

Grate the coconut or cut into small pieces. In a small pan fry the peanuts on medium heat until raw smell goes away. Add the red chillies and fry for 2 more minutes. Grind the coconut, peanut, red chillies, salt and tamarind. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves. Finally mustard seeds ,add this to the grounded coconut chutney. That’s it . tasty coconut and peanuts chutney is ready this is suitable for dosa, and rice.

GARLIC CHUTNEY

Chutney’s popular in every Andhra Home. Chutney is a substitute for Curry at Dinner, or an addition to breakfast. Oh! With out chutney how can one have the break fast in Andhra?

INGREDIENTS:

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4tsp. ghee
little tamarind
salt to taste

METHOD:

Fry the garlic with little ghee. Do the same with the coconut and then grind it with red chillies and tamarind pulp. Add the garlic and salt. Grind once again to a smooth paste.

Pepper Rasam

In the changing climates kids get cold. Rasam added with pepper will solve the problems of cold and cough among the playing kids in summer.

Ingredients :

Pepper powder 3 or 4 spoons

Toor dal (Cooked) 1 1/2 cups
Jaggery 1sp

Salt to taste.

Mustard seeds 1 tsp

Jeera 1 tsp

Tamarind paste 1 tsp

Preparation :-

Heat a tbsp of oil in a vessel and add mustard and jeera to it. When the mustard seeds start to crackle, add the toor daal and some water. Now make a paste of tamarind, pepper powder and salt with a little hot water. Add it to the toor daal and stir well. Now, add the brown sugar and chopped cilantro and boil well. Add lime juice.

Coconut burfy

A sweet, children in summer like to have when they will return from play. This sweet is most liked by all most all the kids.

Ingredients

Milk powder - 1 cup

Grated coconut - 2 cups

Sugar - 1/2 cup

Water - 1/2 cup

Milk - a liitle to add color

Vanilla essence(optional) - 1/2 tsp

Method

Put a nonstick pan on stove and add the grated coconut, sugar and water. Cook till it becomes sticky and one thread consistency .Add milk. Also add vanilla essence. Stir & cook for few min. Add milk powder, stir properly . Transfer this to plate gently coated with Ghee, spread and cut into shape before it becomes hard.

Chekkara Pongali

A Special item to render to God. A rich food item. Heavy after taken as brunch or lunch, A whole sweet with different flavor.

Ingredients

Split greengram [Pesara pappu] - 1 cup

Rice - 2 cups

Sugar - 2 1/2 cups

Ghee - 1 cup approximately

Coconut - few fried coconut pieces or grated coconut

Cashews and raisins - few

Preparation

Pressure cook the dal and rice adding 6 cups of water. Make syrup of sugar adding little water. Add this syrup, and 3/4 cup of ghee to the cooked dal and rice mixture. Add the fried cashews, raisins and grated coconut or fried coconut pieces. Add crushed cardamon powder.