అల్లం పచ్చడి: Allam pacchadi- Ginger chutney

INGREDIENTS:

Ginger............1and1/2 inch piece
Tamarind..........Big lemon size
Jaggery...........small lemon size
Red chillies......12 to 15 (as per taste)
Salt to tasteUT
Mustard seeds......1 tsp
Fenugreek seeds.....1/2 tsp
Urad dal............1tbs
Heeng...............1/4 tsp
Oil.................2 tsp

METHOD:

1.Soak tamarind about an hour.
2.Heat oil in a pan fry redchillies,mustard,fenugeek and urad dal.
3.After frying them add heeng and keep it cool.
4.In a blender grind above fried items with salt.
5.Then add tamarind, jaggary and peeled ginger one after one and make smooth paste.

This pacchadi goes with all phalaharams and rice.

Variations:
Try out another ginger chutney recipe similar to this one.

ఉండ్రాళ్ళు: Undrallu- Steamed Rice & Bengal gram balls

VINAYAKACHAVITHI SPECIAL

Ingredients:

Rice Ravva..................1 cup
Water..........................2 cups
Chana Dal..................1tbsp
Cumin Seeds.............2 tsp.
Black pepper seeds.......2 tsp.
Salt.................................for taste

Method:

1.Wash 1 and 1/2 cups of rice nicely.
2.Dry the rice on a cloth in the shade.
3.Make powder in the mixer.
4.Sieve that coarsely flour into a plate. u get ravva in the siever, fine flour into the plate.
5.Now measure this ravva as required.
6.Take 2 cups of water also chenna dal and boil.
7.when it is boiling, put cumin seeds,salt, pepper. then pour this 1 cup ravva in it. and stir it continuously.when it is getting to come together as a ball, switch off the stove.and cover with a lid.
8.When it is cool, make into medium size balls.
9. Now these balls have to be steamed. It can be done either by using the pressure cooker or keeping these balls in a covered container placing it in a bigger heavy bottomed vessel with water,which we call it as double boiling.this steaming should be done for 1/2 an hr.and then put off the stove.Let it cool.
10. Take out these from cooker and they are ready now for offering to God Ganesha and eat it with Tamarind Chutney.

PULLA BONGARALU:

INGREDIENTS:

Urad dal................1 cup
Idli rava..................1 cup
Green chillis......... 6 to 8
Salt..........................to taste
Chana dal..............2 tbsp
Onion......................1 big size
Curry leaves..........few
Oil............................ little.(if you want to deep fry required more oil)

METHOD:
1.Soak urad dal for 2 hours
2.Clean and soak idly rava separately.
3.Grind soaked urad dal adding little by little water until it becomes
smooth batter.
4. Squeeze out rava from water and add to the batter keep aside for over night.
5.Next day chop onion and green chillies into small pieces.
6. Soak chana dal 1hour before making pulla bongaralu.
7..Add all above ingredients to batter and mix well.
8. Grease molds and fill with batter and cook them on low flame.
9. After little while turn around.
10. Pock with fork to check them.
11 If batter is not touching the fork , then it is ready .
12. Crispy pulla bongaralu ready to eat.

It is a snack item.

పప్పు వడలు :Pappu vadalu- Fried lentil dough rounds

INGREDIENTS:

Chanadal ....................2 cups
Urad dal........................1 cup
Green chillies...............12 to 15 (according to your taste)
Ginger .........................11/2 inch
Salt to taste
Oil .................................for deep frying
Cilantro................. few leaves
Mint....................... few leaves

METHOD:

1. Clean and soak chana dal and urad dal separately for 3 hours.
2. After 3 hours drain the dalls and keep aside.
3. Clean and peel ginger.
4.Grind the chillies and ginger nice paste.
5. Grind dalls coarsely with out adding water.
6. Add ginger chilly paste to the batter.
7. Add salt , cilantro and mint leaves to batter and mix well.
8. Heat oil in a pan for deep frying
9.Wet left palm, now take medium lemon size batter and press it with right hand
fingers .
10.Now slowly drop into the hot oil.
11.Like this you can drop six vadas at a time.
12.Fry them until brown.
13. Take out from oil and put it on tissue paper to drain oil.
14. Now crispy Vedas are ready to eat.
15. Approximately 25 vadas will come.

Vadas are very tasty with ginger chutney. we prepare them most of our festivals.

మొదకలు: Modakalu- Steamed rice balls stuffed with coconut-jaggery

VINAYAKACHAVITHI SPECIAL

INGREDIENTS

Rice flour.....................1 cup
coconut grated............1 cup
Jaggery........................1 cup
water............................1 cup
oil.................................2 tsp for smearing

Method...

1.Take heavy bottom vessel put one cup water, boil it.then switch off.
2. Immediately add the rice flour. mix very well.
3.Add one tsp oil, the dough should be nicely mixed and not touch to the sides of the vessel.
4.make into small equal portions.
5.Take the grated coconut, put in the a vessel add jaggery cook till it is ready to make balls. remove from the stove.
6.Take the one portion of the dough press it on a platform keep the jaggery ball on it make in to an onion shape modakam.
7. Make all the balls in the same way.
8. Keep the cooker on the stove.using the idli plates grease with oil .keep all the modakams in the plate. close the lid,do not use weight. steam it for 10 mints.
9. when you remove them from the cooker after cooling, the modakams are ready.


These are liked by Lord Ganesha. so usally these are prepared on Ganesh Chathurthi.

కాకర కాయ వేపుడు: Kakara kaaya vepudu: Bitter Gourd Fry

Serves for 3

INGREDIENTS

Bitter Guard............5 big size
Onion.......................1 big size
Oil to fry..................2 tbl sp.
salt for taste
Red chilly powder.......2 tsp.

Method..

1. Cut the bitter guard in to small pieces.
2. Apply 2 tbs. to the cut pieces. keep them aside for 1/2 hr.
3. Now squeeze out the bitter water from the veg. now it is ready to be fried.
4. Cut onions also in to small pieces.
5. Take oil in a pan, when it is hot put the cut bitter guard pieces. fry stirring them in between. add salt for taste.
6.Add cut onion to the bitter guard. fry again till is crisp.
7. Add chilly powder mix well and ready to eat.

This goes with rice.

కొబ్బరి బిళ్ళలు: Kobbari billalu- Coconut burfi

INGREDIENTS:

Coconut 1 big (grate and measure it)
Sugar 3/4 measure of grated coconut
Milk powder 1/2 cup. ( if you want to prepare with condensed milk
instead of milk powder add 1/4 cup.)

Gee 1 tbs
Options Any essence

METHOD:

Heat a thick bottomed vessel , add coconut and sugar keep stirring in medium flame.
When it is not sticking to the edges add milk powder and stir.
Grease a tray and keep aside.
When the stirring is done add ghee mixed nicely and transfer into the greased tray.
Level it evenly and cut into desired size.

To Test Correct Consistency of the Burfi, please follow the tip below:
Take a bowl with little water and put a bit of burfi in it.
You should be able to make a ball of the burfi with your fingers.
The ball should not be too soft or too hard. This will tell you that it is ready to put into the greasy tray.