Andhra rasam

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Toor dal : 1 cup
Tamarind : small lemon size( To prepare fresh juice )
Tomatoes : 4 medium size
Vegetable oil : 1 table spoon
Jaggery : 1 tablespoon
Salt to taste
Ghee ; 1 teaspoon
Turmeric : A pinch
For popu :
Mustard seeds ; 1/4 tsp
Cumin seeds : 1/4 tsp
Curry leaves : few
Cilantro : 1/2 bunch

To grind :

Methi seeds : 1 tsp
Chana dal : 1 tsp
Urad dal : 1 tsp
Red chilli : 8
Coriander seeds ; 1 tsp
Cumin seeds : 1 tsp
Dry coconut powder : 1 table spoon
Black pepper ground : 1/2 tsp
Hing : A pinch

1 . Take one cup washed toor dal add 2 1/2 cups of water in a pressure cooker, put the lid. Cook it up to 4 to 5 whistles. After cooling it, mash toor dal to make smooth paste with an immersion blender or wood masher (pappu guthi )

2 .Roast methi seeds, chana dal, urad dal, red chilli, coriander seeds cumin seeds, black pepper, on saute pan,add dry coconut powder, hing ( Inguva) and grind in to smooth powder. This masala powder preserve up to one month.

3 . Boil tomato pieces up to 5 to 10 minutes, keep it aside for cooling. After cooling mash it.

4 . Heat oil in a wide bowl, once the oil is hot, add broken red chilli, mustard seeds, cumin seeds and let it to crackle, add tamarind juice, tomato juice, mashed toor dal, turmeric, jaggery, salt, 2 table spoons prepared masala powder,and add enough water,cover with lid. Boil rasam for 8 to 10 minutes add ghee, cilantro and curry leaves. Turn off the heat.

Serve hot with rice.

Peanuts powder or Red chilli peanut powder or palli podi

Roasted peanuts : 1 cup
Cumin seeds : 1/2 tsp
Red chilli powder : 1 to 11/2 tsp
Salt : 3/4 tsp (salt to taste)
Garlic flakes : 3 flakes
Turmeric powder : A pinch
For popu :
Vegetable oil :1 table spoon
Mustard seeds, cumin seeds : each pinch
Curry leaves : few

Preparation :

1. Take roasted peanuts, garlic flakes, cumin seeds, red chilli powder, salt in a jar and grind into smooth powder. Take in a serving bowl.

2. Heat oil in a popu pan. Once the oil is hot, add mustard seeds, cumin seeds and curry leaves. Let it to crackle. Add this popu to above ground mix.Peanut podi ready to serve.

This recipe is very simply but very tasty to rice.

Beerakaya curry or Ridge gourd curry

Ridge gourd : 250 gms
Onion : 1 big size
Green chilli : 2 or according to taste
Salt to taste
Sesame seeds powder : 1 table spoon( roasted )coconut powder
Turmeric : A pinch
Coriander powder : 1 teaspoon
Urad dal and chana dal : 1 tsp
Ginger garlic paste : 1/2 tsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Curry leaves : few
Cilantro : few
Sugar : 1 tsp or optional
Milk : 1/4 cup
Vegetable oil : 1 table spoon

Preparation :

1. Peal and wash ridge gourd and cut in to medium size pieces.

2 . Cut onion and green chilli in to small pieces.

3 . Heat oil in a pan or bowl. Once the oil is hot, add cumin seeds, mustard seeds and let it to crackle . Add curry leaves, urad dal, chana dal and ginger garlic paste. Fry for a minute. Add green chilli pieces, onion pieces and fry until they turn light brown color. Add ridge gourd pieces and turmeric. Stir it for a minute. Add little bit of water and milk. Cover with lid and cook it in simmer until the ridge gourd pieces are tender, add salt, sesame seeds powder or coconut powder, coriander powder, sugar and cilantro. Cook it in simmer for 2 to 3 minutes. Turn off the flame.

Serve with rice, chapati or jawari roti.

Rice flour upma or uppudu pindi

Rice flour : 2 cups
Onion : 2 to 3 cups
Chana dal : 1 table spoon
Green chilli : 2 or optional
Sesame seeds : 1 table spoon
Cumin seeds : 1/2 teaspoon
Ginger garlic crushed paste : 1/2 teaspoon
Water : 2 1/2
Vegetable oil : 3 table spoon
Red chilli, curry leaves, cumin seeds, mustard seeds and cilantro : each few

Preparation :

Heat oil in a wide bowl. Once the oil is hot add broken red chilli, mustard seeds, cumin seeds and few curry leaves. When seeds starts to splutter add green chilli, chana dal, ginger garlic paste, onion in the same order and saute them for 3-4 minutes. Add 2 1/2 cups water, salt and close the lid. When water is boiling, add rice flour, cumin seeds, sesame seeds and cilantro. Cook it under medium heat stirring constantly for 15 to 20 minutes. Upma should not stick to the finger when it is done. Turn off flame. This rice flour upma tastes really good and very easy to make.

Serve hot with mango pickle.

Karam roti (Appachi )

Rice flour : 2 cups
Moong dal : 1 table spoon( soak up to 15 minutes )
Cumin seeds :1 tsp
Sesame seeds : 1 tsp
Green chilli : 3 to 4
Onion : 2 big size (Shredded onion 1 cup or cut in to small pieces)
Ginger garlic flakes : 3 to 4
Cilantro : optional

Preparation :

1. Take green chilli, Ginger garlic flakes, cilantro and salt in a jar and grind in to smooth paste.

2. Take rice flour, sesame seeds, soaked moong dal, cumin seeds, ground paste ( greenchilli, ginger garlic, salt and cilantro or coriander leaves ) and shredded onion in a bowl. Mix well.

3. Add 1 cup boiled water, mix well to make a dough. If needed add little water to make the dough soft. Devide dough into medium size balls (5 to 6 balls ) and keep it aside.

4. Take one dough ball and press them with hand to make them as chapati size ( Press them on top of a greased thick plastic paper ).

5. Pre heat the skillet or chapati pan . Grease it with oil and then put the prepared roti in the skillet. Grease little oil on roti. When it gets light brown turn it upside down. After 1 minute remove from the skillet.

It is very tasty break fast. Serve with yoghurt.

Ravva laddoo (Laddu)

Fine sooji or Bombay ravva : 1 cup
Sugar : 1 cup
Dry coconut powder : 1/2 cup
Ghee : 1/4 cup
Cardamom powder : 1/2 tsp
Cashew-nuts : 1 table spoon
Raisins : 1 table spoon
Milk : To make rounds
Preparation :

1. Sugar and cardamom : Grind in to smooth powder

2. Cashewnuts : Cut in to small pieces

3. Heat ghee in a pan. once the ghee is hot add cashew nuts, raisins and remove from ghee. Keep it aside. In the remaining ghee fry the sooji till crispy and get the good smell or turn to light golden color. Turn off the heat.Add sugar powder, coconut powder, cashew-nuts, cardamom powder, raisins ( kish miss). Mix well. Make the rounds when it is hot only. Apply milk on palm to make rounds easy.

This sweet is very tasty and delicious. This sweet is preserve up to ten days.

Masala vada / Masala Gaare

Chana dal : 1 cup
Moong dal : 1/4 cup
Urad dal : 1/4 cup
Green chilli : 3
Cilantro : 1/4 bunch
Salt to taste
Ginger garlic paste : 1/2 tsp
Onion : 3 medium size or 2 cups

Preparation :

 1.Take chana dal, moong dal, urad dal in a bowl and add water. Soak the mix up to 3 to 4 hours. Remove the water and grind it in to coarse paste.

2. Grind green chilli, cilantro, garlic, ginger, salt in to smooth paste.

3. Cut onion into very small pieces.

4. Mix everything together.

5. Make big lemon size balls and press them on the middle of the palm in to round shape as shown in the figure.

6. Heat oil in a kadai and place the pressed dal mix in to it slowly. Fry until they turns golden brown.

7. Remove from oil and drain the oil. ( You can keep them on paper towel to drain oil quickly).

8. Serve vada when they are hot. They taste really good.  

 

Mango pickle (Pachi mamidikaya chutney )

Mango : one medium size
Coconut powder : 1 table spoons or optional
Red chilli powder : 3/4  tsp
Salt to taste : 1/2 tsp
Garlic flakes : 2 to 3
Turmeric : A pinch
Popu : 
Vegetable oil : 2 teaspoons
Mustard seeds, cumin seeds, red chilli : each few
Cilantro : few

Preparation :

 1.Peal and cut the mango into small pieces. 

2. Take mango pieces, salt , red chilli powder, turmeric, coconut powder, garlic flakes in a jar and grind in to smooth paste.

Take in a serving bowl and add popu.

Popu:

Heat oil in a popu pan. Once the oil is hot, add red chilli, mustard seeds, cumin seeds. Let it to crackle, add cilantro. Turn off the flame.

This is a special dish for ugadi festival. It is very tasty and easy to prepare.

 

Paneer Bakshalu / Bobbatlu

Paneer : 1 cup
Sugar : 1 cup
Shredded carrot : Carrot thurumu : 1/2 cup
Maida : 1 cup
Peni ravva or sooji if peni ravva not available : 1/2 cup
Ghee  : 1 tablespoon
Vegetable oil : optional

Preparation :

1. In a wide bowl take paneer, sugar, shredded carrot. Mix well and cook in simmer until it becomes solid. Then add 1 teaspoon ghee and mix it well. Make them into lemon size ball.

2. Take 1 cup maida, pinch of salt, one teaspoon ghee, sooji in a bowl and mix well. Mix required milk or water to make dough. Make dough will make soft (just like bakshala pindy). Add 2 table spoons vegetable to the prepared dough and keep it aside for  one hour.

3. Take maida dough and make in to small lemon sized balls. Grease a thick plastic paper with oil and on place dough on top of it. Press the dough into small size poori. Put the paneer balls in the middle of the puri. Wrap the paneer ball with poori. Close the ends. Press the ball into round poori.

4. Heat a pan or skillet  grease it with oil or ghee when the pan is hot put the above pressed poori. When it gets a little brown spray the oil and fry it on the other side.

Panner baksham is ready to serve. This tastes very good.

Poha, sabudana dosa

Rice : 1 cup
Poha : 1/2 cup
Sabudana : 1/2 cup
 Fennu greek seeds : 1/2 tsp
Dahi ( perugu ) : 2 cups
Salt to taste

Baking powder : A pinch
Vegetable oil : optional
To garnish :
Carrots :  3  ( shredded carrot 1 cup )
Onion :  2 medium size
Green chilli :  1
Cilantro  : 1/ 2 cup

 

Soaked sabudana, poha, rice, fenugreek seed and yought

Preparation :

1 . Take rice, poha, sabudana, fenungreek seeds and dahi (perugu ) in a bowl. Mix well and soak for  8 to 10 hours or whole night.  After that  grind it in to smooth paste. Add some salt and baking powder.

2 . Cut onion, green chilli and cilantro into small pieces.

 3. Shred carrot in a plate.

 4 . Heat 1 teaspoon oil in a small pan over medium flame. When oil is hot add green chilli pieces, onion pieces, pinch of salt and fry for a minute. Turn off the flame. Add shredded carrot and cilantro. Mix well.

 

5 . Pre heat skillet or kadai or small non stick pan. When the skillet is hot grease or spray the oil. Pour 1/2 cup dosa mix and make round shape as shown in the figure. Put shredded carrot, onion, green chilli, cilantro mix above the dosa. Cover with lid and cook on medium flame. After some time turn them upside down in the skillet and wait until they turn light golden color. Once Sabudana dosa becomes brownish from both sides, remove from the skillet.

Serve hot with peanut chutney. This is really tasty dish.