Sita Bhog

The name is special hence, on this Diwali Day this special dish. It is known that this sweet is a favorite dish to Goddess Sita.
Ingredients:
Kova 1 Cup
White Wheat Flour 1 1/2 cup
Ghee 1 1/2 Cup
Sugar 1 1/2 Cup
Badam sliced 5
Elaichi required qty
Safron pint

Method
Step I
Make kova : Boil milk in pan till it become thick. Stir continuously to avoid hard boiling at the bottom. do not add sugar to it. keep it a side.
Step II
Take a bowl. Take some water and sugar in it and keep it on a low flame. It will become sugar syrup. The syrup should not be thick. To test dip you two fingers in the syrup the thread like formation should be between your fingers. Keep it a side.
Step III
Take wheet four fine grained. add 2 tbs ghee in it. Add milk kova to it slowly while adding make small ball and drop in water The ball should not drown., Till that state mix the kova and flour as dough.{like batter for pooris}. Keep Ghee on a very low flame, heat it. Take Boondi Frying Chatram. Keep it on the Ghee pan and place the batter in the chartram . You will get rice size Boondi in to the Ghee. Just fry it as it is smooth and white remove them from ghee and drop in to the SugarSyrup. Add Safron powder, elaichi poder and mix. Make the mixture into laddus.

It look like rice laddus, But if you keep in your mouth, they will simply vanish with great taste. Of course making needs some care but the family tasting it will wipe your sweat.

Diwali Greetings

Vankaya Pulusu Pachchadi

Vankaya Pulusu Pachchadi

Ingrediants:

       Large size vankayalu[Brinjals]            3

       Tamarind juice                                           5 tbs

        onions [finely chopped]                          3 nos

        Popu[ black gram+ chenadal+aavalu[musterd seed]+jeera

Method:

The most simple dish to make and most traditional chutney/curry in andhra.

Apply oil to the raw brinjals, keep them on low flame till the brinjals boil inside and burn outside. Then peal out the burnt skin and keep aside. Take 1 tbs of oil in a pan and fry the popu[Talimpu], add tarind juice, chopped onion, and the brinjal paste to it.. The chutney or curry is ready.. 

HAPPY DASARA

Vijaya Dasami

May bring all happiness and flavour to all my beloved readers.

May heavens choisest blessing be showered on them and their families.

Shakti or Durga will bring you with Her all happiness in your families.

Nivedam or Prasadam for Durga Mata is primarily Chakra Pongali and Pulihora

I am again starting with Andhra Special from today  to bring the happiness on to  your table.

Offcourse all of you know making traditional Pulihora.

here I would like to suggest some tips for that.

         After compleating pulihora priparation finally add 2 tbs of mustered seed powder mixed in 1 tbs of oil. Gives a spicy hot taste and will be super at night. [If prepared in the morn].

         Warn:  Do not add more if so the dish will be cutta.

         If you want your pulihora to be tasted as it is in Temples, add black sesam powder along with some jaggary and tamarind.

         Heat 3 tbs of oil and add asofoitida pinch and mix the oil in pulihora will be tantalizing.