MOONGDAL-ALMOND PAYASAM( SRI KRISHNA JANMASTAMI-2016 PRASADAM)

INGREDIENTS:

1. Moongdal -1/2 cup
2. Sugar-1/2 or 3/4th cup
3. Almonds-6
4. Cardamom pods-2
5. Ghee-1 tbs
6. Milk-2 cups
7. Butter-1/2 teaspoon
8. Poppy seeds-1 teaspoon

PREPARATIONS:

Andhra Ruchulu

ANDHRA RUCHULU

ANDHRA RUCHULU

1. Roast moongdal with butter in a pressure cooker,add 1 cup milk and some water and boil till soft

METHOD:

1. Boil milk and moongdal like paste consistency
2. Grind sugar ,almond and ilachi to fine powder
3. Add to the moong dal mix,remaining 1 cup milk and cook until payasam thickens
4. Garnish with poppy seeds and almonds
5. Serve hot

BOORELU(SWEET PURIS-TELENGANA SPECIAL)

We usually prepare this recipe for every Diwali for nombu..This is a must naivedyam for god .These are so delicious and looks crispy outer side and soft in side

INGREDIENTS:

1. Wheat flour-1 1/2 cup
2. Rice flour-1 1/2 cup
3. Jaggery-2 cups
4. semolina-2ts
5. Water-1 cup and 2tbs
6. Poppy seeds or ghus ghus-to sprinkle on top
7. Oil-for deep frying

PREPARATIONS:


ANDHRA RUCHULU-TIPI BURELU

1. Combine the flours in a bowl
2. boil water in a pan add jaggery and melt let it boil thrice keep stirring for each boil
3. Now add semolina and the flours mix
4. Now it becomes to a soft dough cool it
5. Now apply oil to hands and divide into small portions and flatten the balls

METHOD:

1. Cut the zip lock to 2 equal halves and apply oil to both halves on one side
2. place each ball in between the covers and press gently
3. then deep fry in oil till golden brown and set a side
4. Sprinkle poppy seeds on each one and repeat the same process for remaining balls
5. Serve hot
6. Can be stored for 4 to 5 days

PURNAM KARJAKAYALU/CHENADAL GUJIYA(TELENGANA SPECIAL SWEET DISH)

INGREDIENTS:

1. Chenadal-1 cup
2. Sugar-1 cup
3. Ilaichi/cardamom crushed-1
4. Saunf/sompu/fennel seeds-1/4 th ts
5. Chopped an d roasted cashews-2 ts
6. Oil-for deep frying
7. Maida/all purpose flour-1 cup
8. Oil-1 ts

PREPARATIONS:

1. mix maida with little water to soft dough
2. Pressure cook chenadal with water for 2 whistles strain and blend to paste
3. Mix sugar and other ingredients

METHOD:

ANDHRA RUCHULU-PURNAM KARJAKAYALU

1. Divide the dough into small portions and roll each dough ball like a puri
2. Put 1 tbs of stuff on a side of puri and fold  to stick the dough with little water over the edges
3. now it becomes like half moon shape.
4. Repeat the same procedure for remaining puris stuff and fold
5. Deep fry in oil till golden brown  and serve hot

SWEET PONGAL- CHAKKARI PONGALI

ingredients:

1. Rice-1 cup
2. Pesarapappu/moongdal-1/2 cup
3. Whole milk-1/2 cup
4. Sugar-1 +3/4th cup
5. Ghee-2 tbs
6. Cashews-2 tbs
7. Raisins-1 tbs
8. Ilaichi/cardamom-2

PREPARATIONS:

1. Heat ghee in a pan roast dry fruits and set a side
2. Pressurecook moongdal and rice with required amount of water and cook for 3 to 4 whistles cool open lid and set a side

METHOD:

1. Gently mix rice mix with milk and boil for few minutes add  cardamom powder, sugar and fried dryfruits mix and serve