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.

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.

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.

ఉప్పుపొంగలి: Uppu pongali- Salty Mung bean & rice pudding

Serving 2 persons

INGREDIENTS:

Rice----------1 cup(rice cooker cup)
Dehusked split Mung beans/Split green gram/ Pesarapappu/ Dhuli Moong dal-1/4 cup
Ginger/ allam--------1" piece
Green chilly/ Pachi mirapa kaayalu --2

Seasoning:

Black gram dal/ Urad dal/ Minapappu-1tbs
Black pepper corns/ Miriyalu-----1tbs
Cumin seeds/Jeelakarra/ Jeera----1tsp
Mustard seeds/ Aavalu----------1tsp
Cashew nuts/ Jeedi pappu--------10 pieces
Ghee---------------------2tbs

METHOD:

1. Light roast dal .
2. Cut green chillies length wise
3. Peel and cut ginger in to small pieces.
4. Wash rice, mix roasted dal and pressure cook them for 3 whistles.
5. When the pressure releases add salt.
6. Heat ghee in a small pan and add mustard seeds.
7. When it splutters add one after one all ingredients.
8. Finally add ginger pieces,chilly and turn off the fire.
9. Add the seasoning to the cooked pongal.
10. Mix well and serve hot.

This is a very tasty break fast item, also a special festive dish.
This is a special item made during navaratri and dhanurmasa.

ఉప్పుడు పిండి/ Uppudu Pindi

INGREDIENTS:

Rice 1 Cup

Salt to taste

Split yellow Mung bean/Split green gram dal/pesarapappu----1/4 cup

Curry leaves------few

Mustard seeds--------1tsp

Jeera/cumin seeds----1tsp

Minapappu/split black gram dal--1tbs

Red chillies/yendumirapakayalu--2

Oil---------2tbs

Water--------3 cups

METHOD:

1. Grind Rice to a coarse powder( just like Rava)

2.Heat oil in a pan add mustard seeds, when it splutters add minapappu.

3.Then add jeera, red chilly and curry leaves.
4.Add 3 cups of water , salt and boil it.
5.Wash pesarapappu and add to the boilling water.
6.After 5minutes add rava and stir.
7.Cover with lid and cook it on low flame.
8.Stir occasionally.
9. when rava become smooth paste remove from the fire.
10. Eat hot with chutneys.
This is a easy and heavy tiffin item. Enjoy with all chutneys, pacchadis and pickles.

చలిమిడి: Chalimidi- Traditional Rice Sweet

ANDHRA SPECIAL SWEET

INGREDIENTS:

Rice ---1 cup
Jaggery----1 cup( grated)
Coconut pieces ---- 1/2 cup (cut in small cubes)
Ghee-------1 tbs
Elachi/cardamom powder -----1 tsp


METHOD :

1. Soak the rice in water for one hour.
2. Drain the water and spread them on a cloth and dry.
3. Do not dry too much.
4.Grind finely and sieve to get very nice flour.
5.Cut the coconut in to small pieces and fry them in little
ghee until turns light brown.
6.Add little water to jaggery and make very thick syrup.
7.Test for syrup take a little syrup and drop in water.
If you can make fa ball out of that from water, that is right paakam.
8.Turn off the heat and add rice flour little by little.
9.while mixing thoroughly to avoid lumps.
10.then add coconut pieces , elachi powder and ghee and mix well.
11.Cover with lid.
12.When it is cool, make balls and store in a dry container.

variations: If you want you can make with sugar instead of Jaggary.

This traditional sweet dish is mandatory in the following occasions:

While seeing off the bride after wedding.
Offered to the pregnant woman at baby shower.
Offered to the young mother while leaving for her husband's home.

మణుగుపూలు / Manugupulu/Janthikalu/ Murukulu/ Rice flour snack

Ingredients:
2cups Rice flour
1/2cup Moong dal
2tsp jeera/cumin seeds
4tsp sesame seeds (Optional)
Oil for deep frying
1tsp.Red chilli powder
Salt to taste.
3 tbsp hot oil or butter

Preparation :
1. Pressure cook moong dal.
2. In a wide bowl add rice flour,moong dal paste, chili powder, salt, sesame seeds and cumin seeds mix it well.
3. Add 3tbsp.oil(hot oil) or butter,mix it well, by adding enough water make a dough of roti dough consistency.
4. In a deep frying pan add oil for deep frying, once the oil is hot enough for frying(oil should not be too hot, this makes murukulu get burnt)
5. Now take the mould(can be bought from Indian store) keep enough dough in to it, press it in hot oil, fry them until they are light golden brown in color, fry them in batches and drain on a paper towel.
6. Store them in air tight container.

Variations: Instead of moong dal you can use urad dal or puttnala pappu( Dalia). If you are using putnala pappu then just grind it and mix it in the rice flour, no need to pressure cook.


Learnt this from my mom-in-law (Manjuvani):)