Posts filed under ‘Ugadi Specials’

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.  

 

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April 7, 2008 at 7:22 am 2 comments

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.

 

April 7, 2008 at 6:49 am 1 comment

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.

April 6, 2008 at 5:51 am Leave a comment

Kobbary bakshalu / Bobbatlu (Coconut)

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Peni ravva : 1 cup
Maida or allperpose flour : 1/2 cup
Coconut powder : 1 cup
Jaggery ( Bellam ) : 1 cup
Cordamam : 3
Salt : A pinch 
Vegetable oil : 3 to 4  table spoons

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Preparation :

1. Take peni ravva or sooji, maida, pinch of salt, some oil and mix well. Add required water to make dough. Make dough a bit loose.  Mix 1 table spoon of oil in the mix and keep the prepared dough aside for one hour.

2.  Take coconut, jaggery and cordamom in a jar and grind it in to smooth paste. Mix well and make dough into small lemon size balls.

3. Take maida dough and make in to lemon sized balls. Press on the thick plastic paper base and grease it with oil and press it to small size poori. Put the coconut ball in the middle of the poori to make round shape. Press them with palm to make poori size round shape.

4. Pre heat skillet or pan and grease it with 1 tsp oil. Put the coconut batter poori, when it gets a little brown spray the oil and fry it on the other side.

5. Coconut bobbatlu or Bakshalu ready to serve.

April 5, 2008 at 3:55 am 1 comment


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