POLI ROTTI ( URAD DAL PAN CAKE)

Ingrediants , Urad dal 1/4k.g
Rice Ravva 1/2 k.g
oil 100 m.l
salt to taste

Preparation ...

Before night soak Urad dal for 2 hours , and grind it to a smooth paste , . Rins Rice Ravva in adequate water 2 times , drain the water out completely. squeeje the Rice Ravva , add it to grinded urad dal paste add salt to paste ,keep aside . next day take a pan and pour oil ,and pour the prepared mixture into the pan , cover with lid, keep it on a low flame.( if possible keep some burning coal over the lid , .) after 2o minutes check the position by inducing riverce side of the ladder if still greesy , wait for some more time after that riverse it , wait for 15 minutes , remove from the flame , cut into pieces , serve with coconut chutny, or tomato chutny , or seesame ( nuvvulu chutny) chutny , or " honey " The versatile taste of Andhra .. Try ones... You will never forget ...


DIBBA ROTTI

This is Also same above Ingrediants , same preparation , Before night soak Urad dal for 2 hours , and grind it to a smooth paste , . Rins Rice Ravva in adequate water 2 times , drain the water out completely. squeeje the Rice Ravva , add it to grinded urad dal paste add salt to paste ,keep aside . next day add jeera 1 spoon , green chilli and ginger paste ,to urad dal mixture, mix well , as usual , take a pan and pour oil ,and pour the prepared mixture into the pan , cover with lid, keep it on a low flame.( if possible keep some burning coal over the lid , .) after 2 minutes check the position by inducing riverce side of the ladder if still greesy , wait for some more time after that riverse it , wait for 15 minutes , remove from the flame , cut into pieces , serve with coconut chutny, or tomato chutny .

MINT LEMON JUICE

This juiceis very ..very ..tasty ...& Healthy .. Easy ... Try your self ...
Ingrediants ...

Pudeena bunches (fresh mint leaves) 2 bunches (LEAVES ONLY)
sugar as required
lemon 3 lemon juice
ginger pieces few
salt 1/4 spoon

Making of Mint Lemon Juice ...

take wide mixy jar , put pudeena leaves (chopped) ,add sugar (approximately 8 spoons ) ,add salt and ginger pieces, add lemon juice , pour 2 glasses of cool water or ice cubes , grind well , pour juice glasses , it 's not necessary to filter. greeny , healthy chilled mint lemon juice ,serve it..Wov.....very tasty ....YUM...YUM...mint flavour ..

BREAD PIJJA ( VUTAPPAM )

This Taste like Pizza ... very very delicious, this is suitable breakfast time, and evening time ...school going chelidren ,tiffin boxeses .. this is most suitable,. try your self...

Ingrediants ...

bread slices 4 slices
tomatos 2 riped little bit hard tomatoes(chopped)
onions big size 2 (chopped)
green chilli 3 ( finely cut small pieces)
salt to taste ( approximately 1/4 spoon)
suji (godhuma ravva) 8 spoons
thick curd 6 or 7 spoons

Making of Bread Pijja ....

First, take a bowl , put chopped tomatoes,add chopped onions, green chillis, salt ,keep aside ,next, soak suji (godhuma ravva ) in a cup of water for five minutes , after that drain the water add soaked suji to the tomatoes bowl, add curd, mix well keep it, take a bread slice , apply the mixture with spoon gently over the slice ,get ready required number of slices, take a pan on a low flame , apply 2 spoons butter or ghee ,place the slice over the pan as mixture touch the pan (up side down) Roast for 5 minutes and turn to the other side , roast it 3 minutes serve hot ..hot..

LOHA MAANDUURAM(Bendi Beera Bachali mixed curry)

This is very Treditional Recipe in whole Andhra ,rich Iron and protin’s in this dish. Very healthy , and at the same time very tasty with rice ..Try your self …

Ingredients .

Bachali koora 2 bunches

Ladies finger 8

Ridge gourd ¼ k.g

Sesame seeds 1 cup

Rice flour ½ cup

Sugar 6 spoons

Greenchilli 3

For seasoning ..

Mustered seeds 1 spoon

Jeera ½ spoon

Blackgram dal 1 spoon

Dry red chilli 3

Salt to taste

Oil 2 spoons

Curry leaves few

Method …

First take a mixy jar pour raw sesame seeds ,grind powder, after that add rice flour and sugar green chilli add little amount of water again grind well .that mixture keep aside .next,.. Cut the bachali koora ( chinese spinach) into small pieces, .Boil it along with Ridig gourd pieces and ladies finger 1 inch pieces..When they all cook well ,add the Seesame ground paste Cover and cook along with the paste for 10 min. In a pan heat1 tsp of oil.Add the mustard seeds .When they splutter add the remaining items for the tampering.When it all done add it to the curry.mix well remove from flame .. serve with hot rice.

BOONDI RAITHA

BOONDI RAITHA

Ingrediants

Plian Boondhi 1 cup
fresh curds 2 cups
milk 1 cup
Salt to taste
cumin seed powder ½ spoon
sugar (powdered) 2 spoons
red chilli powder 1 spoon.

black salt ¼ spoon
mustard seeds ½ spoon
chopped coriander few
METHOD..
Boil 4 cups water.When it is boiling add boondhi Let it stand for 2-3 minutes,Take the boondhi in a water drain it,and then run cold water for a while,to cool the boondhi.Let it drain completely. Beat the curds and milk together till smooth. Add all other ingredients,mix well, then add boondhi.Mix well, keep it in a refrigirator for 1 hour. Serve chilled. Tasty boondi raitha is ready ..

BISIBELI BAATH

This is very speial dish, tasts good ..

Ingrediants …

Rice 1 glass
Tuar dal ½ glass

Tamarind paste 1/ cup
Carrot ¼ cup
beans 6

Potatoes 2
Drum sticks 1

Prepare Sambar powder...

1cup Dhania
½ cup Chana dal
cup Udat dal
4 Mirchi(dried)
1 tbsp Coconut(dried)
1 tsp Menthi
1 tsp Dalchini
2 tsp cloves
2 tsp Elaichi

Fry all these ingridients and make the sambar powder to mix in the cooked rice.

Process
Cook rice and dal with five glasses of water,salt,turmeric and . Add tamarind paste and cook for some more time, then add sambar powder.After adding sambar powder.Heat oil in a pan, add mustard seeds and asofitida(L.G. hing)with curry leaves and add it to the rice. Serve Hot With papad or chips. vegetables

PALAK SOUP

Ingrediants ..

Palak Bunches (spinach) 6
blackpepper 1 spoon
mida 50 grams
butter 50 grams
milk 1/2 lt
salt to taste
onions 2

Preparation ...

First wash well palak leaves , chopped palak, heat 1 glass of water in a bowl , add chopped palak , add blackpepper ,onions ,boil 5 minutes , next ground the mixture , keep aside .now prepare white sas , take a bowl , pour mida and butter heat low flame fry 2 minutes , remove from flame add light heat milk, mix well , this is called white sas . add palakground paste, mix well add salt add pepper again heat one second .. tasty and healthy palak soup is ready ...

PEAS IN TOMATO CURRY

Ingrediants ..

Peas 1/2 k.g ( If dry green peas are used , soak in water for before a day )
pepper powder 1/2 spoon
oil 3 spoons
salt to taste

grind together ..

tomatoes 4 giger 1 inch piece green chillis 3 coriander leaves 1 bunch

Making of dish ..

Heat oi in a pan , fry the ground paste in a mediam flame till oil is seperated from it . add water , peas and salt ,cover the lid and cook in a medium flame, till the peas become tender ,Remove from flame when the gravy becomes thick and serve hot with rice or roti..

ALOO PAROTA

Parotas are very healthy food , and easily digestable...

Ingredients:


3 Potatos
2 Green chillis
2 onions
1spoon cumin seeds
Salt to taste
Chapathi dough very very smooth
Making of aloo prota...


Boil the potatos sMash them,Chop the onions and green chillis,.mix mashed aos,onions,chillis,salt and cumin seeds.take hand full chapathi dough kned it to small puri...stuff it potato mixture.close it tight and roll it out flat till chapathi forms not very thin...heat tava and fry parata till golden brown on both side....serve hot with curd or podina chutney with ghee on top of parata....

RAW BANANA 65

Ingrediants

Raw Banana 2
basan (senaga pindi) 50 grams
mida 50 grams
corn flour 50 grams
red chilli powder 1 spoon
ginger garlic paste 1 spoon
green chilli 4
coriander leaves 1 bunch
curd 1 cup
dhania powder 3 spoons
salt to taste
lemon 1
oil 1 cup(for frying)


Preparation

heat oil in a pan In the mean time Raw banana cut into cubes, take a bowl add basan ,mida ,
corn flour,add 1/2 spoon salt red chilli powder 1/2 spoon add Raw banan cubes pour into littlie
amount of water , mix well ,pour them into pan , fry for 10 minutes ,remove the flame,keep aside,take another pan ,add 3 spoons of oil ,
add ginger garlic paste ,green chillis, coriander leaves ,fry well ., add 1 of fresh curd,add required salt and red chilli powdersalt ,take small bowl add red powder
pour water mix well andpour into pan fry for 1or 2 minutes after that add already fried Raw banana cubes . mix well fry for 5 minutes ,sprinkle dhania powder 1/2 spoon and sprinkle lemon juice . mix well garnish with coriander . serve hot rice .

tomato rasam

Ingredients:

Tomato 2 - 3
Tamarind lemin size
Rasam Powder 1 tbsp
Turmeric Powder pinch
Cilantro few leaves
Salt to taste
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves few
Asafoetida pinch
Oil 1 tbsp

preparation:

Wash and finely chop tomato.Soak tamarind in water for few minutes and extract all the thick pulp.Heat oil in a sauce pan, add all talimpu ingredients in order.When mustard seeds stop spluttering, add 6 - 8 cups of water, tamarind extract, chopped tomato, rasam powder, turmeric powder and salt.Boil for 5 - 10 minutes and garnish with cilantro leaves.Serve hot with steamed rice.

SWEET DOSA

SWEET DOSE

Ingredients:-

Rice flour (biyyam pindi) - 1 cup

Wheet flour - ½ cup

Gajjary - ½ cup

Grated coconut - 1 cup

Cardamom - 6

Dalchina chekka - little bit

Preparation :-

Take a small bowl pour 1 cup water 5 minutes boil, after boiled add ½ cup jaggary ,wait desolve Gajjary remove from flame keep aside, next take a deep bowl , add rice flour and wheat flour, and ilachi powder,dalchina powder,mix well then pour jaggary syrup again mix well , pour water mix well , keep aside, heat a flat pan, pour dalda or ghee or oil 1 spoon, of above wheat flour batter on pan in swirling motion starting from the rim and ending at center without touching the ladle to pan , fill in the gaps , reduce heat to medium ,when dose turns light brown on one side , turn on another side for few more seconds , repeat the procedure for more dosas .serve in hot . not necessary side chutney , .o.k..

BEERAKAYA PAPPU KOORA

GREEN GRAM DAL WITH BEERAKAYA (pappu koora )


Ingrediants

beerakayalu mediam size 5
green gram dal 1 cup

hing pinch
red chilli 5
turmeric 1/4 spoon
musteredseeds 1/2 spoon
black gram dal 1 spoon
jeera 1/2 spoon

preparation

First beerakayalu wash well next cut inti pieces,keep aside, heat 2 small spoons oil in a pan , add bengal gram dal , jeera, mustered seed ,hing fry well , add beerakaya 1/2 inch pieces, add green gram dal , sprinkle turmeric, and add salt , add required water ,cover the lid, wait 15 to 20 minutes remove the lid mix well add curry leaves , 1 minute cover the lid ,after that remove from flame , serve with hot rice , and chapati also . this is easiest and tasty curry. good for health .

RED CHILLI WITH CORIANDER (CHUTNY)

Ingrediants

coriander 1 bunch
Red Chiles 8
Tamarind small lemon size
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Salt to taste
Oil 1 tsp
Mustard Seeds 1/2 tsp
Asafoetida pinch
Oil 1/2 tsp

preparation:

Soak tamarind in water for few minutes and extract all the pulp.Clean, wash, cut off the stems and roughly chop cilantro leaves

Heat oil in a pan, add urad dal, cumin seeds and mustard seeds.When mustard seeds start spluttering, add red chiles and remove from heat.
Once cooled to room temperature, grind the above talimpu, tamarind pulp, cilantro and salt together into smooth paste adding little water if needed.
Remove onto a chutney bowl.Heat oil in a pan, add mustard seeds and asafoetida.When mustard seeds start spluttering, add to above chutney bowl.
Serve with idly, dosa, rice…

DELICIOUS RASAM

GINGER RASAM

Ingredients:

Ginger 1 inch piece
Green Chilli 2
Tamarind lime size
Fenugreek Seeds pinch
Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Asafoetida pinch
Curry Leaves few
Turmeric Powder pinch
Salt to taste
Ghee 1 tsp

preparation:

Peel, wash and mash ginger.Remove stem, wash and slice green chilli.Heat ghee in a deep vessel, add fenugreek seeds, urad dal, mustard and cumin seeds.
When dal changes color, add green chilli, asafoetida and curry leaves.Then add 5 cups of water, tamarind, tumeric powder and salt.Bring to boil and add mashed ginger.
Close the lid and simmer for a minute.Serve hot with rice.

MAJJIGA PULUSU[MoreKolumbu Andhrastyle]

Ingredients :-

bachhalikoora - 2 bunches

ButterMilk(Majjiga)- 3 Cups

green chillis - 4

lady finger (benda kaya) - 6

mentulu - 1 spoon

jeera - ½ spoon

mustered seeds - ½ spoon

hing - ¼ spoon

turmeric powder - 1 spoon

Bengal gram powder(senagapindi) - 5 spoons

Salt - to taste

Curry leaves (or) coriander leaves - few

Preparation :-

First ,wash well bachhalikura ,and bendies (lady fingers),cit 1 inch pieces lady fingers,and choppe bachhalikoora, take a bowl , pour water in a bowl, add chopped bachhalikoora, and cut bendies, sprinkle turmeric powder, half cover the lid, wait 10 minutes, take majjiga , stir well , sprinkle turmeric and salt , and take a small cup , add senaga pindi, add little water to mix well , pour into majjiga bowl, mix well, take anther small pan pour 2 spoons oil, add mentulu , fry well, and add jeera, hing mustered seeds, curry leaves fry well , then pour into majjiga bowl, mix well , after 5 minutes remove from fire , serve with dhal rice and normal rice , this item super combination with any dhal rice and upma . o.k..

ALOO - 65

Ingredients :-

Potatoes - 6
Onions - 4
Green chillis - 3
Aji-no-moto - ½ spoon
Curd - 1 1/2 cups
Salt - to taste
Red chilly powder - ¾ spoon
Oil - for deep frying
Bengal gram flour - 2 spoons
Baking powder ¼ spoon
Garam masal powder ¼ spoon

Preparation :-

Cook potatoes in cooker till one whistle, peel outer skin and dice into big cubes, sprinkle little salt , baking powder and Bengal gram flour to that, deep fry in hot oil till light brown , keep aside, tie curds in a clean muslin cloth and hang it till water drains from that, remove that curd cheese from the cloth and whip it with spoon till it becomes soft, cut onions into 1 inch long pieces , slit green chilies into two, lengthwise, heat two spoons of oil and fry chilies,onions along with aji-no-moto, when it turns golden brown add whipped curds to that, sprinkle salt, chilly powder and garam masala powder, fry in medium flame stirring constantly till oil is separated, add fried potatoes with little water if necessary, boil for few minutes and serve hot, o.k..

PANEER MAKKANWALA

Ingredients :-

Paneer cubes - as required
Butter - 3 spoons
Oil - for paneer deep frying

Grind together:-

Onions - 3
Ginger - 1 inch piece
Garlic - 6 flkes
Red chilies - 2
Tomatoes - 4 or 5
Coriander leaves - ½ bunch
Curry leaves - few
Grated coconut - 1 ½ spoons
Poppy seeds - 2 spoons
Cinnamon - 1 inch piece
Cardamoms - 2
Dhania powder - 2 spoons
Salt - to taste

Preparation :-

Take paneer cut into cubes, and deep fry in oil, grind masala without adding water, heat half of the butter and one spoon of oil, add the ground masala and fry well till ghee separates from it, add fried paneer cubes and 1 spoon of butter with little water reduce the flame, cover the lid , and keep for a few minutes, stir carefully in between , remove from fire and serve garnished with coriander leaves, finely cut onions, and lime pieces can be served as accompaniments. O.k..

KOFTA CURRY

Ingredients :- ( for making koftas)

Cauliflower - 1 medium size
Ginger - 1 spoon
Garam masal a powder ½ spoon
Milk ½ cup
Corn flour 2 spoons
Green chilies 2
Bread crumbs 4 spoons
Paneer 4 ounces
Thymol seeds (ajwain ) ½ spoon (optional)
Ghee for frying
Salt to taste

Preparation :- ( to prepare kofta )

Cut cauliflower into big flowerettes, wash well and soak in salted water for half an hour, wash again and steam in pressure cooker with cut ginger, without adding any water, allow to cool and mash it . mix bread crumbs , garam masala powder finelycut chilies and salt to that, make small balls with a small piece of paneer inside Ajwin can be added to the mashed cauliflower mix corn flour in milk to from paste . dip these balls in it and coat with bread crumbs and deep fry till golden brown.

Ingredients :- ( for the gravy )

Onions - 3 big
Ginger 1 inch piece
Garlic 6 flakes
Tomatoes 4 medium size
Curds ½ cup
Bay leaf 1
Cinnamon 1 inch piece
Red chilly powder 1 spoon
Dhania powder 1 spoon
Garam masala 1 spoon
Salt to taste
Ghee for frying.

Preparation :-

Cut onions long thin pieces, grind ginger, garolic to paste, heat ghee in a pan , add cinnamon and bay leaf then put onions and fry till litebrown, mix ginger garlic paste, and fry for 2 more minutes, added dhania powder, and chilly powder, garam masala and ½ cup of beaten curds, fry till ghee separates from it, blanch tomatoes in hot water , peel the skin and chop finely , add cut tomatoes,and ontinue to fry till the gravy , becomes pulpy, pour enough water , salt and boil for 5 to 8 minutes when gravy is thick remove from fire, keep the fried koftas separately, while serving arrange koftas in serving dish. Pour hot gravy on top, sprinkle cut coriander leaves and dot with fresh cream.

KHOYA MUTTER

Ingredients :-

Green peas - ½ k.g
Unsweetened khoya - ¼ k.g
Cardamomas 4
Fresh curd - ¾ cup
Dhania powder 2 spoons
Chilly powder - 1 spoon
Garam masala powder ½ spoon
Coriander leaves - 1 small bunch
Cumin seeds ½ spoon
Saffron - little
Ghee - for frying
Salt - to taste
Khoya or koa means when milk is heated stirring constantly it becomes thick which is called as milk koa .or khoya.

Preparation :-
Shell green peas and cook till soft, whip khoya and curds till it is mixed, heat ghee in a frying pan add cumin seeds , khoya and curds. Fry in reduced flame till ghee separates add coriander powder, salt and chilly powder , fry for a minute and then add cooked peas, along with little water , cook in medium flame until gravy turns thick. Mix powdered cardamom, saffron and garam masala. Garnish with coriander leaves.

CHOLE

A CHAT ITEM FOR ALL YOUR NEEDS.. It is highly accomplished with pury or chapathi

Ingredients
Kabuli Chena 1 Cup
Onions 4 big
Tomatoes 3 big
Ginger small piece
Tamarind lemon size
Garlic 8 flacks
Jaggary 1 tbs.
Salt To taste
Oil 3 spoons
Geen Chilies 2
Cardomon 3
Cloves 3
Cut Coriander leaves to garnish
Preparation:
Soak Chena for 8 hours wash well and cook for 20 min. Grind onions,cardamom cloves ginger.. Remove skin from the tomatoes and grind them separately. Heet oil or ghee in a pan add cumin seeds after few seconds add masala paste to it and fry till the ghee separates from it. Add tomoto paste to it and keep sturring for some time and till the moisture is completely absorbed ad salt and chilly powder along with green chilly. Add tamarind extract, jaggary and boiled chenna with that water. Cook until the gravy is thick enough to serve.
Garnish with coriander leaves. And serve hot …. Tangy Chole ready for taste.

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.

MANGO LASSI

Best for the summer. Best for every body. Cool, Cool drink in hot summer.

Ingredients:

1 1/2 cups ripe mango cubes

1 cup curd/yogurt

1 tbsp sugar or 2 tbsps honey (adjust according to the sweetness of mango)

1/2 cup water (add more water for a thinner consistency)

1/2 cup crushed ice cubes

Whip the above ingredients in a blender for a little less than a minute. Adjust the consistency of the smoothie according to the variety of mango used. If its a juicy variety, it will yield a thicker smoothie. Add more water and adjust sugar accordingly, for a thinner consistency lassi. Serve chilled.

Mango Milk Shake

Mango milk shake. Prepared with minimum effort, it serves as a lazy summer meal or brunch.. With a strong mango flavor and undertones of cinnamom, its cool, refreshing and low on calories

Ingredients:

2 cups ripe mango cubes

1/2 lt low fat milk

1 1/2 tbsps sugar (upto taste

pinch of cardamom pwd (optional)

1/2 cup crushed ice cubes

1 Blend the mango pulp along with a cup of milk for 15-20 seconds.
2 Add the remaining milk, sugar, cardamom pwd and crushed ice and blend for another 30 seconds and serve chilled.

PALAK TOMATO CURRY

Ingredients :-

Palak 5 bunches

Tomatoes 5

Onions 3

Garlic 6 flakes(smallpieces)

Tamarind juice small cup

Turmeric ¼ spoon

Sugar ½ spoon

Salt to taste

Oil 2 spoons

For seasoning:

Blackgramdal 1 spoon

Mustered seeds 1 spoon

Jeera 1 spoon

Hing ¼ spoon

Red chilly 2

Green chillis 3

Preparation :-

Heat oil in a pan, add the seasoning ,and onions ,add sugar fry for a minute, and add garlic flakes, again fry min, add well wash grated palak, add turmeric, mixed well and pour ½ cup water, cover the pan and cook on low heat for about 5 minutes, add tomatoes, and tamarind juice add salt according to your taste, again cover the pan, wait 5 minutes, finally, sprinkle 1 spoon of basen(senaga pindi) mix well, wait 1 min, after that, serve with rice ., healthy, and tasty palak tomato is ready . . o.k try yourself .

Mixed Upma

A best break fast for every one. It is best for the kids who do not like plain ravva upma. It is best for the health and taste.

Ingredients

• Rava - 1 cup
• Oil - 2 tbsp
• Green chillies - 3 to 4
• Seasoning - 1 tsp of toor dal,
• Urad dal ½ spoon
• Mustard seeds ½ spoon
• Jeera 1 spoon
• red chillies 2
• curry leaves few
• Water - 2 cups
• Salt as required
• Tomatoes 2 or 3 (pieces)
• Green peas few
• Cabbage leaves pieces

Preparation:-

1. Fry rava in little ghee or oil until it turns light golden color or the raw smell goes away.Heat the oil in a pan add the seasoning and green chillies.Fry for a min and add 2 cups of water with salt, according to your taste.add tomatoe pieces, and green peas, cabbage leaves. Cover the lid once the water starts boiling add ravva slowly stirring all the time.Cover the lid, and cook on low flame for about 5 min.Serve hot. O.k...