MOONGDAL RASAM

INGREDIENTS

1. Moong dal -1 cup
2. onion choeed-3 tbs
3. cilantro chopped-2 tbs
4. lemon juice-2 teaspoons
5. chopped green chilis-3
6. oil-2 ts
7. cumin and mustard-1 ts
8. curry leaves- few
9. drychilis-2
10. sun dried chilis-2
11. garlic chopped -2 ts
12. Salt-to taste
13. turmeric-1/8th ts

METHOD:

andhra ruchulu

1. Boil moongdal,turmeric,onion with some water in a pressure cooker till it gets soft
2. heat oil in a pan add seeds,curry leaves,garlic and all chili's,fry till done to golden brown
3. Transfer to dal mixture and bring to boil
4. Finally add lemon juice,cilantro and salt
5. Serve with white rice

CABBAGE MOONGDAL PORIYAL

INGREDIENTS:

1. Finely chopped cabbage -2 cups
2. Finely chopped onion-3 tbs
3. Half boiled moong dal-2 ts
4. Dry coconut powder-2 tbs
5. Chopped green chilis-2 tbs
6. Finely chopped cilantro-2 tbs
7. Oil-1 tbs
8. Cumin and mustard seeds-1/2 teaspoon each
9. Urad and chanadal- 1tbs
10. Curry leaves-5
11. Dry red chilis-2 
12. Ginger garlic paste-1 ts
13. Salt-to taste
14. turmeric-1/8th ts

METHOD:

Andhra Ruchulu

1. Heat oil in a pan add seeds and dals,now add chilis and dry chilis then fry well
2. Now add onion and ginger garlic paste and fry well
3. Now add boiled moong dal and cabbage and cook till soft
4. now add all powders,mix and serve
5. garnish with cilantro
6. can be served with chapathi or rice

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

CAULIFLOWER FRY

INGREDIENTS:

1. Cauliflowers florets/crowns- 2 cups
2. Onions Chopped-1/2 cup
3. Cilantro/coriander leaves- 2 tbs
4. Tomato chopped-2 tbs
5. Oil-1 tbs
6. Cumin and mustard-1 teaspoon
7. Curry leaves-4
8. Ginger-garlic paste-1 ts
9. Red chili powder-1 ts
10. Rasam powder-1 ts
11. Turmeric-1/4th ts
12. Garam masala-1/4 th ts
13. Salt -to taste

METHOD:

1. Heat oil in a pan and add the seeds,when it splutter at curry leaves,onion and ginger garlic paste.
2. Fry for few minutes and add the cauliflower pieces and tomato pieces
3. lightly cook until crisp(don't cook too soft)
4. Add all the powders and mix well
5. Cook for 2 minutes,garnish with cilantro and serve hot with white rice

MOONGDAL CABBAGE VADA

TELUGU-pesarapappu-cabbage vadalu, TAMIL-pasiparuppu cabbage vadai

INGREDIENTS:

1. Moong dal soaked and grinded paste-2cups
2. Rice flour-1/2 cup
3. Cornflour-2 ts
4. finely chopped onion-1/2 cup
5. finely chopped cabbage-1/2 cup
6. Finely chopped cilanto/coriander leaf/kothimeeru-1/4 th cup
7. Finely chopped mint-2 tbs
8. Finely chopped curry leves-10
9. Green chili paste-2 ts
10. Ginger garlic paste-1 ts
11. Turmeric-1/4th ts
12. Salt- to taste
13. Fennel seeds/saunf/sompu-1ts
14. Caram seeds/ajwain/vamu-1 ts
15. oil-for Deep frying

PREPARATIONS:

1. soak dal for 1 hour in water ,strain the dal
2. To this add green chili paste,salt and blend to fine paste

METHOD:

1. Combine all ingredients in the bowl
2. wet your hands and take a table spoon of mixture in hand then press like vada
3. Slowly drop the vada in oil and deep fry
4. Repeat the same process and deep fry in batches
5. fry till golden brown
6. Serve hot with ketchup

NOTE:

1. If you feel the batter is loose,add some rice flour and corn flour
2. these vada's are light compared to vada made with chik pea flour....stomach feels light
3. Person's who are having digestion problem can eat this vada....these are easily digestible

PEBLANO PEPPER CURRY

INGREDIENTS:

1. Peblano peppers chopped-1 cup
2. Onion finely chopped-1/2 cup
3. Red chili powder-1 teaspoon
4. Salt-to taste
5. Roasted peanut/groundnut powder-2 tbs
6. Roasted sesame seed powder/til powder/nuvvula podi-2 tbs
7. Turmeric-1/4th ts
8. Oil-1 tbs
9. Cumin and mustard seeds-1 ts 
10. Curry leaves-few

METHOD:

andhre ruchulu

1. Heat oil in a wok and add seeds and curry leaves fry for few seconds
2. Add the onion and peblano pepper pieces
3. Close lid and cook till the pepper turns medium soft
4. Finally add all the powders and mix well
5. Serve hot with white rice

This is so simple to make and also tastes good....You can also make capsicum curry  with the same recipe

BREAD RASMALAI

INGREDIENTS:

1. White bread-1 pack
2. almonds-20
3. Pistachios-10
4. Cardamom or ilaichi powder-2 pods
5. Condensed milk-2 cans of 14oz each
6. Saffron strands-2 pinches
7. Whole milk-1 gallon(approximately4 1/2 litres)
8. Corn starch-1 tbs

PREPARAIONS

SRINITHYA-ANDHRA RUCHULU

MAKING PANEER(you can also use store bought paneer to save time)

1. Boil 3 litres of milk,curlde it by adding little vinegar or lemon juice,strain in a muslin cloth and run knot it
2. Place in running water so that all the lemon flavour goes out
3. Now place a heavy weight on the paneer muslin cloth ...so that excess water goes and the paneer remains

RABDI PREPARATION:

1. Boil remaining milk and set a side
2. in a mixer jar blend almonds blanched,3 bread slices,cardamom pod,condensed milk and blend to fine paste
3. now boil milk and add the blended paste,if you want more thick you can add diluted corn starch paste(this is optional)
4. Please check sweet....we added condensed milk  in rabdi and also filling.....if you need more sugar you can add
5. Mix well and cook until  milk thickens and set a side

BREAD FILLING PREPARATION

1. Now take this paneer and blend with condensed milk,1 cardamom pod and some saffron strands and blend to fine paste
2. Remove brown edges from the bread pieces and set a side

BREAD STUFFING PREPARATION

1. Dip bread in milk and immediately take 0ut,now add the filling and stuff like oval balls
2. Repeat the same process for remaining balls

ARRANGEMENT

1. Take a square bowl and place all the bread stuffed balls
2. pour the rabdi mix on the bread stuffed balls
3. Garnish with blended pistachios and saffron and refregirate for an hour
4. Serve chilled

NOTE:After refrigerating the rabdi thickens more .....make sure while making rabdi it should be pouring consistency