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

SAGO VEG BULLETS(SABUDANA VEG BULLETS)

INGREDIENTS:

1. Tapioca pearls/sago/sabudana soaked-1/2  cup
2. Boiled mixed vegetables-3/4th cup
3. Maida/all purpose flor-1 tbs
4. Corn starch-2 tbs
5. Ginger garlic paste-1/2 ts
6. Green chili paste-1/2 ts
7. Coriander leaves-1 tbs
8. Boiled and smashed potato-1/4th cup
9. Salt-to taste
10. Oil-for deep frying
11. Curry leaves chopped-1 tbs
12. Sesame seeds-1 tbs

METHOD:

1. In a mixing bowl combine all the ingredients and mix well to a fine dough,if moisture is required wet your hands and mix
2. Now take a table spoon of this mixture and shape like a bullet
3. prepare all the veg sago bullets
4. Gently place in the hot oil and fry on medium flame slowly until it turns to golden colour
5. Serve hot with green chutney or tomato ketchup

JEERA RICE--CAPSICUM KURMA (LUNCH THALI)

1. JEERA RICE
2. CAPSICUM KURMA

INGREDIENTS FOR JEERA RICE:

1. Sona massorie rice-2 cups
2. Cumin/jeera/jilakarra- 1 tbs
3. Shahijeera-2 ts
4. Ginger garlic paste-1 ts
5. Slitted green chilis-2 tbs
6. Ghee-1ts
7. Oil-1 tbs
8. Salt-to taste

METHOD:

• Cook rice separate into grains and set a side
• Heat ghee and oil in a kadai add jeera and shahijeera and fry well
• Now add ginger garlic paste and green chilis fry for few seconds
• Add rice and mix well
• Finally add salt mix and serve hot
   
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INGREDIENTS FOR CAPSICUM KURMA:

1. Bell pepper/capsicum chopped into big chunks-1 cup
2. Roasted peanut powder-2 tbs
3. Chopped onion -1/2 cup
4. Roasted sesame seed powder-2 tbs
5. Tamarind paste-1 tbs
6. Dhaniya powder-1/2 ts
7. Ginger garlic paste-1 ts
8. Dry coconut-2 tbs
9. Dry roasted garam masala blended to powder-1/2 ts
10. Red chili powder-1/2 ts
11. Turmeric-1/8th ts
12. Salt-to taste
13. Oil-3 tbs

METHOD:

1. Blend all powders with tamarind to fine paste and set a side
2. Heat 1 tbs of oil in a pan and add capsicum fry till done and set a side
3. Heat 2 tbs oil and add onion fry well now add the grounded masala paste and capsicum fry for  a minute
4. Add some water and cook till oil floats on top or masalas completely blend to the kurma

 

LEAFY-GOBI FRITTERS

INNGREDIENTS:

1. Cauliflower florets- 1 medium
2. Besan-1 cup
3. Rice flour-2 tbs
4. Curry leaves chopped-2 tbs
5. Mint chopped-2 tbs
6. Coriander leaves-3 tbs
7. Spring onion chopped-1/2 tbs
8. Onion chopped-2 tbs
9. Ginger garlic paste-1 ts
10. Red chili powder-1 ts
11. Turmeric-1/8th ts
12. Salt-to taste
13. Oil-for deep frying

METHOD:

ANDHRA RUCHULU-LEAFY-GOBI FRITTERS

1. Combine all ingredients in a mixing bowl wet your hands and,the mixture should be coated to gobi florets
2. Now heat oil in kadai and place each floret in oil gently and deep fry till golden colour
3. Serve hot with tomato ketchup

BELL PEPPER TOMATO CURRY( 100 TH POST FOR CURRY)

INGREDIENTS

• Chopped onion-1/2 cup
• Chopped tomatoes-2 medium size
• Bell pepper or capsicum diced-1 big size
• Coriander leaves-3 tbs
• Ginger garlic paste-1/2 ts
• Red chili powder-1/2 ts
• Sabji masala-1/4th ts
• Garam masala-1/2 ts
• Turmeric
• Salt-to taste
• Oil-2 tbs

METHOD:

ANDHRA RUCHULU

1. Heat oil in a pan and the seeds and fry till it splutter
2. Now add onion and fry for few minutes
3. Now add ginger garlic paste and mix well
4. Now add bell pepper and cook for 2 minutes now add the chopped the tomatoes and cook well
5. Now add some water close lid an cook for 5 minutes until water evaporates
6.  ,add all powders mix and cook for 2 to 3 minutes
7. Add the coriander leaves mix and serve

 

DRYFRUIT BURFEY ( RAKHI POURNAMI SPECIALFOR LOVING BROTHERS)

HI Guys wishing u all very happy RAKHI POURNAMI,on this happiest occasion I like to share a special sweet Dry Fruit Burfey which I made for my loving brothers..The recipe in detail as follows

INGREDIENTS:

1. Dates/kajur-1 cup
2. Dry figs/anjeer chopped-1/2 cup
3. Almonds/badam-1/4th cup
4. Cashews-1/4th cup
5. Pistachios/pista-1 tbs
6. Poppy seeds/ghus ghus-1 tbs
7. Grated dry coconut-3 tbs
8. Ghee-1tbs

PREPARATIONS:

ANDHRA RUCHULU-DRY FRUIT BURFEY

• Dry roast poppy seeds and coconut
• Chop dates and figs
• Prefer cashews halves instead of using whole cashews

METHOD:

1. In a bowl combine all the ingredients apply some ghee to hands and press the dough and roll cut into blocks
2. Put each block in a cup cake cover and refrigerate
3. Dry fruit burfey is ready to serve

MANGO PISTACHIO PEDA

This mixture makes about 80 pedas and it is a good and fast making sweet recipe for big parties and festivals. I used measuring cups to measure the ingredients and for the condensed milk you need to take 2 tins of 14oz each.

INGREDIENTS:

1. Low fat milk powder-4 cups
2. Mango canned puree or fresh puree-2 cups
3. Condensed milk 14oz can-2 tins
4. Dry grated coconut-1 cup
5. Pistachios crushed-1 cup
6. Melted butter-2 tbs
7. Saffron -2 pinches
8. Chopped pista-for garnishing

Cup cake covers -for placing peda

METHOD BY USING MICROWAVE:

ANDHRA RUCHULU- MANGO PEDA

1. Combine  all ingredients in a deep microwave safe  bowl and microwave for 10 to 15 minutes until the mixture thickens
2. But a very important step isfor each and every 2 minutes you can see the mixture should be mixed to stop overflow and cook evenly

METHOD BY USING STOVE-TOP:

1. Heat butter in a deep non stick pan and add the combined mixture and keep stirring until the mixture thickens and stop leaving the edges of the pan
2. Once  it is done switch off the flame

Now let it become warm mean while arrange all the cupcake covers in a tray
Take a table spoon of mixture and make a ball and slightly flatten it and then press one pista on top and put it in the cupcake cover for more elegant look
Repeat the same process for remaining dough
Tasty mango peda is ready to serve