VADAPPALU(SAVORY SNACK)

INGREDIENTS:

• Rice flour-2 cups
• All purpose flour-2 tbs
• Sesame seeds-3 tbs
• Green chili paste-3 tbs
• Soaked chandal-3 tbs
• Soaked moong dal-3tbs
• Salt-to taste
• curry leaves finely chopped-3 tbs
• Coriander leaves finely chopped-5tbs
• Oil-for deep frying

things needed to make vadappalu

• Tortilla press
• Plastic sheets-4

METHOD:

VADAPPALU

1. In a bowl mix all the ingredients and pour required amount of hot water to make soft and stiff dough
2. Now separate the dough into small lemon size balls
3. Now take the tortilla press,apply oil to the sheets
4. Place one ball in between the two sheets and put in the tortilla maker and gently press
5. Slowly remove carefully and place in the hot oil
6. Fry till golden brown to crisp
7. Repeat the same process for remaining dough balls
8. Cool and sote in airtight container
9. Crispy and tasty vadappalu are ready to serve

CUCUMBER TOMATO DAL(DOSAKAYA PAPPU)

INGREDIENTS:

1. Yellow cucumber chopped-1 cup
2. Moong dal-1 tbs
3. Medium tomato chopped-1
4. Onion chopped-2 tbs
5. Tuvardal-1 cup
6. Salt-to taste
7. Turmeric-1/8th spoon
8. hing-pinch
9. Dry chilis-3
10. Green chilis chopped-2 tbs
11. Tamarind paste-1 1/2 tbs
12. Oil-3 tbs
13. Cumin,mustard-1/2 ts
14. curry leaves-few

METHOD:

1. Pressure cook tuvardal,moongdal,water,veggies,chilis,tamarind paste,hing,turmeric,curry leaves and cook till done
2. Now heat oil in a pan add cumin,mustard,curry leaves,dry chilis and add to dal
3. Now add salt and cook for few minutes on low flame
4. Serve with steamed rice or pulka

CUCUMBER TOMATO DAL

KAKARKAYA TIPI KURA (BITTEREGUARD SWEETENED CURRY)

INGREDIENTS:

1. Karela chopped lenght wise(deseeded/seeds removed)-2 cups
2. Jaggery -2 ts
3. Red chili powder-1 ts
4. Salt-to taste
5. Oil-3 tbs
6. Cumin ,mustard-1 ts
7. Ginger garlic paste-1/2 ts
8. Turmeric-1/8th spoon

KAKARAKAYA TIPI KURA

PREPARATIONS:

• While chopping karela,peel off the skin completely and deseed then chop it helps to prevent the bitter ness to some extent
•  in a bowl add karela , water and turmeric, some salt and cook till tender
• Strain water and set a side

METHOD:

1. Heat oil in a pan add cumin and mustard
2. When they starts spluttering add ginger garlic paste and saute,now simmer the flame add chili powder,turmeric,salt,dhaniya powder and mix well
3. Now add the strained karela pieces and cook on medium flame till oil separates
4. Enjoy with steamed rice

SIMPLE N TASTY CARROT SESAME SEED CURRY

INGREDIENTS:

1. Finely chopped carrot-3 carrots
2. Green chilis chopped - 2ts
3. Roasted sesame seeds-1 tbs
4. Roasted peanut powder-2 ts
5. Salt-to taste
6. Turmeric powder-2 pinches
7. Cilantro chopped-2 ts
8. Dhaniya powder-1/4th ts
9. Finely chopped mint-1ts
10. Oil-2 tbs

METHOD:

1. Heat oil in a pan and add carrots and chilis ,close lid and cook till soft
2. Now add all the powders,salt
3. Add sesame seeds,mint and coriander leaves
4. serve with steamed rice

MUSHROOM BREAD TOAST

INGREDIENTS:

1. Finely chopped mushrooms-1 cup
2. Onions chopped-2 tbs
3. Carrot chopped-1 whole carrot
4. Bell pepper green chopped-1
5. Serrano peppers chopped-2 ts
6. Salt-to taste
7. Mayonnaise-2 tbs
8. butter-2 tbs
9. Wheat bread slices

PREPARATIONS:

• Microwave carrots and capsicum pieces for 6 minutes or till soft,strain water and set a side

METHOD:

1. Heat 1 ts of butter in a pan and add onions,saute the onions, Serrano peppers till light brown
2. Now add mushrooms cook and set a side
3. Now in the same pan add 1/2 ts of butter and add the carrot and capsicum,mix mushrooms add salt and cool
4. Now toast the breads with butter
5. Apply mayonnaise to one side of a bread place the veggie mixture and close with another bread and serve

HAPPY UGADHI(NANDANA NAMA SAMVATSARA UGADHI PANDAGA SHUBHA KANKSHALU)

Hi wish a happy UGADHI.Traditionally for this festival at my home we  prepare ugadhi pachadi,and I prepared few dishes like bobbatlu(we call it as bakshalu),steamed rice,raw mango pachadi,spinach dal,potato and zuccini fritters,last but not the leaste kattu charu

UGADHI PACHADI(A MIX OF SIX TASTES -UPPU,KARAM,PULUPU,TIPI CHEDU,VAGARU)
INGREDIENTS:In some areas some people make as thick paste,but at our side we make as liquid

1. Tamarind-1/4th cup
2. Powdered jaggery-3/4th cup
3. Salt-to taste
4. red chili powder-1/8th spoon
5. Neem flower-2 pinches
6. Grated raw mango-1/2 ts
7. Poppy seeds-1/2 ts
8. Roasted chenadal-1 ts
9. Dry coconut grated-1 tbs
10. Dry seeds of water melon and musk melon-2 ts

METHOD:

• In a large mixing bowl add tamarind and jaggery  and water ,soak for 1/2 hr
• Now nicely press with hands and strain
• Now add the remaining ingredients

Traditionally after offering this pachadi to GOD,we will take little into mouth and spit(means what all the problems we had before we are removing it from our lives,and welcoming the new year with all joys by GOD blessings.Then we will drink

INGREDIENTS FOR BOBBATLU/BAKSHALU:

• Chenadal-1 cup
• Fresh grated coconut-4 tbs
• Sugar -1 cup
• All purpose flour or maida-1  1/2 cup
• Ghee-1 ts
• Oil-to roasted the bobbatlu
• Poppy seeds-to sprinkle on top of each bobbattu-2 tbs

METHOD:

• Pressure cook chena dal by adding more water(dont cook till  mashed)
• Now strain the water and set a side(we use this for making kattucharu)
• Cool chenadal and blend,take to a bowl add sugar and coconut and mix,Reserve 2 tbs for making pappu kattu charu
• The consistency should be like a firm dough,make into small balls
• Now make dough with all purpose flour with little ghee and water,make into  balls,bigger than the chenadal balls
• Now take sheet roll maida ball stuff chenadal mixture and again roll ,it should be medium,not too thick or thin
• Roast on tawa with oil both sides
• sprinkle poppy seeds when hot

KATTU CHARU INGREDIENTS

1. Pappu kattu(chenadal cooked water)-2 cups
2. Purnam,chendal paste used for making bobbatlu-3 tbs
3. Mint finely chopped-3 ts
4. Oil-1 ts
5. cumin,mustard-1ts
6. Salt-to taste
7. Tamarind paste-2 ts
8. Turmeric-1/8th ts
9. Dry red chilis-4

METHOD:

1. Heat oil in a pan add cumin,mustard and ginger garlic paste
2. Now add dry chilis,dal water and tam paste
3. when it starts boiling add chenadal paste,salt,turmeric and dhaniya powder
4. Finally add finely chopped mint leaves

PACHI MAMIDIKAYA PACHADI(RAW MANGO CHUTNEY) INGREDIENTS:

1. Mango peeled and chopped-1 cup
2. Turmeric-2 pinches
3. Red chili powder
4. Garlic pod-1 choppded
5. Roasted fenugreek powder-1/8th ts
6. Salt-to taste
7. Oil-2ts
8. Cumin n mustard-1/2 ts
9. Curry leaves-4

METHOD:

• Blend all ingredients together  to a coarse paste
• Heat oil in a pan and make seasoning
• Add to this pachadi and mix

PALAKURA PAPPU/SPINACH DAL  INGREDIENTS:

1. Tuvardal/kandi pappu-1 cup
2. Spinach chopped-2 cups
3. Onion-1/4th cup
4. Green chilis chopped-2 tbs
5. Tamarind flakes-1 tbs
6. Salt-to taste
7. Turmeric-1/8th ts
8. Dhaniya powder-1 ts
9. Oil-2 tbs
10. Cumin mustard-1/2 ts
11. Hing-2 pinches
12. Curry leaves-few
13. Ghee-1 ts
14. Dry chilis-2

METHOD:

• Pressure cook dal,water,hing and,turmeric.ghee,tamarind  cook till done
• Now heat oil in a pan add seeds,dry chilis,green chilis and fry well
• Add palak and onion cook till soft,add water if necessary
• Now add the cooked dal and salt
• Cook for few minutes

POTATO AND ZUCCHINI FRITTERS INGREDIENTS:

1. pealed Sliced potatoes-1 cup
2. Pealed and Sliced zucchini-1 cup
3. Chik pea flour/besan/chenaga pindi 1 1/2 cup
4. Rice flour-1/4th cup
5. 1 ts-corn starch
6. Baking soda-2 pinches
7. Carom seeds or ajwain-1 ts
8. Oil-for deep frying
9. Salt-to taste
10. Chat masala-1 ts

METHOD:

1. Mix flours,salt,soda,carom seeds and make batter by adding water
2. Dip each slice in batter and deep fry in oil till golden brown  and sprinkle chat masala on each fritter

METHOD

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