Inguva kharam pettina Vankaaya / Egg plant with Asafoetida

INGREDIENTS:

Brinjal / egg plant long ones.....2

Red Chilly Powder.....................3 t sp.

Asafoetida....................................3 t sp.

Salt................................................2 t sp.

Oil for shallow frying.

Water............................................2 t sp.

METHOD:

1.Take all three-red chilly powder, salt, asafoetida mix together,with water and 1 t sp of oil. Make a paste of it, but not very thick.

2.Cut Brinjal into 3'' long pieces. Then cut each piece in length wise, but not fully cutting and separating them apart. Also cut it in another direction of the length. Again not cutting at the bottom of the piece. It makes a spaces in between both the cuts.

3.Now in all the pieces fill with this paste generously and after filling, tie with a thread. so that they are secured when dropped in oil.Keep them aside.

4.Depending upon the size of your sauce pan, heat oil and few at a time fry the masala filled brinjal pieces. It is better few at a time.

5.This does not take much time to fry, also consumes less oil.

6.Serves 4 persons.

Ravva Dosa / Samolina Pan Cake

INGREDIENTS:

Ravva / Sujji / Semolina............1 cup.

Rice Flour.....................................1/2 cup.

Plain Flour / Maida.....................2 tbl sp.

Onion..............................................1

Green Chilly...................................4 or 5

Water...............................................4 cups.

Cilantro.

Salt.

Oil.

METHOD:

1.Mix ravva/semolina, plain flour and rice flour together with water. Keep aside for 1/2 hr.

2.Cut Onion into small pieces. Also cut green chilly and cilantro. Mix all tree together.

3.Now after the batter is soaked 20 minutes to 1/2 hr, add salt, mix well.

4.Keep frying pan on flame, heat it and smear with 2 t sp of oil. The pan must be oily and hot to get the dosas to be prepared easily.

5.Mix the batter well, and let the semolina settle at the bottom. Taking only from the top liquid form of the batter, using the ladle start pouring from out wards to in wards, making into form a round dosa. Do not spread it as we do for other dosas, where we pour batter in the center and spread it out wards.

6.Now sprinkle few of cut onion,chilly, cilantro on dasa. Let it cook and become little brown and crispy. You can check it lifting it from sides. Do not turn. Take out from fire into a plate.

7.As you are making these dosas, the liquid starts finishing. So, then you must add more water as per requirement and mix well. Now again taking the top liquid only prepare dosas again. If needed add little salt too.

8.Eat it hot with any chutney you like. They are simple to make. and no advanced preparation required.

9.This batter makes 10 to 12 dosas. Some times more, depending on the size you make.

మామిడికాయ పచ్చడి/ Mamidikaaya Pachadi/ Mango Chutney

INGREDIENTS:
Mamidi kaya/Raw mango----1 Small
Green chillies---------------4
Red chillies-----------------4 to 6 (as per sourness of mango)
Salt to taste
Fenugreek /menthulu---------1/4 tsp
Avalu/mustard seeds---------1/2 tsp
Oil/Nune----------------1/2 tbs
Turmeric/pasupu---------1/4 tsp
Heeng/inguva/asafoetida----1/2 tsp

METHOD:
1.Heat oil in a small pan and add mustard seeds, when they splutter add
fenugreek,red chillies,and heeng. Let it cool.
2.Clean and cut mango into small pieces.
3 Grind green chilies, red chillies, seasoning and salt together.
4.Make paste add mango pieces, turmeric and grind.(do not make a smooth paste)


It tastes great with Rice.

కొబ్బరి అన్నం/ Kobbari Annam/ Coconut Rice

INGREDIENTS:
Rice---------------------------3 cups(cooked)
Coconut/pachi kobbari----------1 cup (grated)
Green chillies-----------------3 (chop length wise)
Salt to taste.
Bengal gram /sengapappu---1tbs
Split black gram/minapappu---1/2 tbs
Avalu/mustard seeds----------1 tsp
Heeng/asafetida---------------1/4 tsp
Curry leaves-----------------few
Oil----------------1tbs

METHOD:
1. Heat oil in a big pan.
2. Add mustard seeds, when it splutters add dals.
3. Add chillies, curry leaves and finally heeng.
4. Now add grated coconut and fry.
5. Add salt to it and mix well.
6. Add cooked rice to the mixture and mix well.
7. Remove from fire.
8. Serve hot.

దిబ్బ రొట్టె: Dibba Rotte- Black gram pancake

INGREDIENTS:
Black gram/minapappu-----1 cup
Idly rava/cream of rice------2 cups(if grinded in mixer or in wet grinder add 3 cups)
Salt to taste

METHOD:

1. Soak dal in water for about 2 hours.
2. Grind dal by adding water to make smooth batter.(like idly batter)
3. Wash rava and squeeze and add it to the batter.
4. Add salt and mix well.
5. Take a deep pan add oil and heat it.
6. Pour batter of two to three big serving spoons in pan and cover with lid and cook on low flame.
7. Poke with fork and check if it is done
8. When it is done eat with any chutney.
9. On one side it will be brown and crispy and on another side it tastes like idly.

Note: No need to ferment and thickness of the roti is about 2".

దోసకాయ కూర: Dosakaaya Kura- Yellow Cucumber curry

INGREDIENTS:

Medium size dosakaya/cucumber----1
Bengal gram/senagapappu-------1 tbs (soaked in water)
Minapappu/black gram ------------1/2 tbs
Avaalu/mustard seeds----------------1tsp
Red chillies/yendu mirapakayalu-----2
Curry leaves--------------------few
Oil-------------1/2 tbs
Salt to taste

METHOD:

1. Soak bengal gram dal for half an hour.
2.Peel cucumber and taste a piece, discard it if it tastes bitter.
3.Cut into small cubes.
4.Heat oil in a pan add mustard seeds, when it splutter add black gram,
red chillies(cut in to two pieces)and curry leaves.
5.Then add cucumber, bengal gram and little water.
6.Add salt and cover with lid cook in low flame.
7.Stir in between.
8.when it is done eat with rice.

కొబ్బరి పచ్చడి: Kobbari Pacchadi- Coconut chutney

INGREDIENTS:

Fresh Coconut grated..............1 cup.

Red Chilly.....................................25 to 30.(depending the quality)

Split Bengal Gram.......................3 tbl.sp.

Cumin Seeds..................................2t sp.

Mustard...........................................2 t sp.

Green Chilly.....................................3 or 4 for flavour.

Tamarind..........................................big lemon size.

Jaggery...............................................optional.

Coriander seeds................................if desired only.

Turmeric...........................................1/2 t sp.

Salt for Taste.

Oil........................................................2 t sp.

Curry leaves........................................optional.

Asafoetida.

METHOD:

1.Take fresh coconut, grate it. or use the shredded coconut available in stores.

2.Heat oil, put split bengal gram, all seeds of cumin, mustard, coriander. Fry them light, then add red chilly. Roast few more minutes. Add green chilly, curry leaves, put off the heat. add asafoetida, turmeric. Let it cool.

3.Soak tamarind in enough water, just to become soft.

4.In a mixer grinder, put all those dry roasted ingredients, powder it. Now add coconut, jaggery grind again with salt. Do it, till it becomes soft. If needed add water. you can use the same water in which tamarind is soaked. When it is nice and fine take out into a bowl.

5.Eat it putting ghee in hot rice. This is a must in our families twice a month.

6.Instead of tamarind the raw mango can be used. That too tastes well, in a different way.

గవ్వలు: Gavvalu- Sweet fried flour nuggets

INGREDIENTS:

Plain flour......................1cup.

Sugar................................1 t sp.

Jaggery.............................1/2 cup.

Semolina...........................1 tbl sp.

Oil.......................................deep frying.

METHOD:

1.Take myda(plain flour). Seive for no lumps. Add 1 t sp of sugar, and semolina. Mix nicely with hand ans with water make a fine dough.It should not be very tight or too soft. Make sure it is good. keep aside.

2.Take a fork or if available use the small board which is meant for the purpose of making gavvalu. Taking a marble size of dough press it on your three fingers with your thumb finger.

Take the fork in your left hand, on its back side press this and role it. It takes a shape of 'Gavva',Shell shape is formed. with few groves on its back side and a hole sort of a thing in the front. Prepare all in the same way. Keep them on a dry cloth.

3.Take jaggery, put little water, keep it on stove. After it melts slowly stir it. when it comes to boil, keep checking it. The syrup must not be over cooked. To get a correct consistency follow the test.

The syrup testing is, take a little in the ladle, drop into a bowl of some water. If the syrup is not spreading in the water,and you can take with fingers try to make a ball, it should be firm. It is called (ball consistency) 'unda paakam'.Keep the flame on low.Maintain the syrup consistency.

4.Keep oil in a pan , heat it. when it is medium hot, slowly drop these prepared(shells) gavvalu few at a time in to the oil. Remove them before they become dark in colour.Drop them in to the syrup. Stir it nicely, so that the syrup will go into the groves too. And take from the syrup, spread them in a plate to dry.

5.As and when you are frying, put them in the syrup, and take out, if the syrup start getting thicker, add little water and warm again to keep the consistency in same way, till all finished. 

6.These are good nick knacks for children to eat as much. They are not harmful like Candys. 

రసం/ చారు: Tomato Rasam/Charu- Tomato-Tamarind soup

INGREDIENTS:

1.Tomato.......................1 big

2.Tamarind....................lemon size.

3.Coriander powder......2 t sp.

4.Black pepper powder.....2 t sp.

5.Red Chilly powder...........3 t sp.

6.Jaggery...............................big lemon size.

7.Fenugreek powder............2 t sp.

8.Curry leaves

9.Turmeric.

10Salt.

11.Ghee....................................2 t sp.

12.Mustard seeds....................2 t sp.

13.Asafoetida ...........................1 t sp.

METHOD:

1.Cook tomato in hot water. when it becomes soft, peel off the skin. keep it aside to cool.

2.Soak the tamarind, take out the pulp.

3.Take a vessel put 2 cups of water, add the tamarind pulp, salt, turmeric and with curry leaves cook for some time.

4.Take the peeled tomato, put it in the mixi grind it to a pulp. Take out.

5.After the tamarind juice boiled nicely getting the flavour of it add , this tomato pulp to it.

6.Add all powders and jaggery to the rasam. Boil it again.

7.Take a small pan put ghee, when it is hot add mustard (hing) asafoetida

టమేట దోస/ ఉతప్పం: Tomato dosa/utappam- Tomato crepe

INGREDIENTS:

1.Rice flour.....................1 and 1/2 cup.

2.Tomato.........................1 big size.

3.Ginger...........................1" piece.

4.Green Chilly..................5 to 6. depending the pungency.

5.Garlic Cloves.................3 or 4

6.Cumin seeds..................1 t sp.

7.Salt for taste

8.Cilantro.

METHOD:

1.Cut tomato, ginger, chilly, garlic into pieces.

2.Put all above items, salt and rice flour in to a mixer. with little water grind it into soft batter. 

3.If required add some more water. Remove any small pieces left with help of a sieve. The batter must be fine. Keep this batter for 15 mts aside. Add cut cilantro to the batter.

4.Take dosa pan heat well. Taking one full ladle of batter put it on the pan, spread it evenly.Put oil around the dosa. Let it cook on medium flame. Turn it cook the other side.

5.Eat it  hot with coconut chutney.

6.Can make green dosas using spinach, mint or carrots instead of tomato.

BANGALA DUMPA MASALA KURA / SPICY POTATO SABJI

INGREDIENTS:


Potato....................2
Onions...................2
Red Chilly...............5 to 6
Cumin Seeds...........2 t sp.
Garlic Cloves...........3
Dry Mango powder...1 t sp.
Oil...........................4 to 5 tbl sp.
Salt for taste
Turmeric..................1/2t sp.


METHOD:

1.Peel Potato and cut into small cubes. Half boil them and keep aside.
2.Cut Onions, roast them in 2 t sp. of oil till they look transparent. let it cool.
3.Along with chilly, cumin, dry mango powder (amchur) the onions must be put in the mixi and ground to a paste.
4.In a pan take oil, fry half cooked potato pieces few at a time. keep them aside. If oil is not a health concern then, one can deep fry them. Dependes on once choice.
5.In a wider pan again put oil, add this onion paste and fry it nicely with out getting burnt. Add salt, turmeric.
6.Add fried potatoes to the masala. Mix it well to cover the masala to all the pieces.
7.Now the hot alu masala curry is ready to taste with hot rice.
8.It serves 4 to 5 persons.

చక్కర పొంగలి: Chakkara Pongali- Sweet Pongal/pudding

Sankranthi special

INGREDIENTS:

Rice---------1 cup
Jaggary/brown sugar/bellam--1 1/4 cup or(as per taste)
Pesarapappu/green gram dal---1/4 cup
Senagapappu/bengalgram dal-----1/2 tbs(optional)
Milk--------4 cups
Cardamom/elaachi-----1/2 tsp (powdered)
Cashews/jeedipappu-----few
Ghee/neyyi-------1tbs

METHOD:

1.Lightly roast dals.
2.Mix it with rice and add milk and pressure cook.
3.Take thick bottem vessel melt jaggary and add cooked rice.
4.Mix it well and cook for 5 minutes.
5.In a different pan heat ghee, add cashews fry them till
light golden brown.
5.Add cardamom powder and cashews to the pongal.

This is my way of making pongal. If you don't like
adding bengalgram dal. Make with out that.

బూంది లడ్డు/ Boondi Laddu/ Chickpea Flour Sweet

Ingredients

Senagapindi/chick peas flour/besan --1 cup
Sugar-----------1 cup
Cashew nuts----1 tbs
Almonds----------1 tbs
Cordamam--------1/2tsp (powdered)
Raisens/endu draaksha/kismiss-----1tbs
Yellow color---------Pinch (optional)
Edible camphor crushed----pinch
Oil to deep fry

Method:

Sift the flour and add water, color to it. The batter should be of dosa batter consistency ( not too watery).Make sure there are no lumps in the batter.

In a vessel add 1 cup of water to the sugar and on medium heat and keep stirring it until you get single string consistency. You can check the consistency by taking a drop of syrup and pressing that in between your fingers. If you see a string then consider it as done.

Deep fry Cashews, Almonds and Raisins separately and keep them aside.

Heat oil in a deep bottomed pan.


Hold the steel skimming ladle above the hot oil and pour a small amount of batter on it. When the drops of batter fall into the oil they should bubble up immediately. Let them cook for 6-8 seconds. Take them into a paper towel to drain the oil.

To see if the boondis are perfectly cooked for laddus, press one in between your fingers. It should get squeezed in, instead of cracking and breaking into pieces.Make sure boondi doesn't turn into brown color.

If the temperature of the oil reduces the boondis will stick together. The boondis should cook and come up separately.

Now add boondi, Cashews, raisins, baadam and edible camphor to the syrup and mix them well. Boondis will absorb the syrup and then you can start making laddus.

This is my pinni's recipe I learnt from her.
Boondi Laddus are usually made during festivals.
There is a saying that there is no marriages is conducted
with out having boondhi laddu.

కార్న్ ఫ్లేక్స్ మిక్స్తుర్ / Corn Flakes Mixture

Ingredients:

1.Corn flakes-------2 cups(available in Indian stores)
2.Peanuts-----------1cup
3.Roasted Chick Peas/ Putnala pappu---1/4 cup
4.Curry leaves--------few
5.Green chillies--------5to8
6.Salt to taste
7.Chilly powder--------2 tsp
8.Oil------------------For deep fry

Method:
Heat oil in a pan.
Insert a deep slotted/holes ladle into the hot oil. (as shown in picture)
Add few cornflakes to the oil in the slotted ladle.











When the cornflakes are fully done, remove the slotted ladle from the oil, spread the fried cornflakes on a paper towel & let the oil drain (as shown in picture).

Continue to do the same until all the flakes are done.

Fry Peanuts and Curry leaves.

Cut chillies into two lengthwise and fry them.
Now, take a big bowl, place all the fried items, add salt, chilly powder and mix well.

Store this mixture in airtight container.