కారపు అప్పడాలు :Karapu appadalu- Red chilli & black gram flour crackers

Makes approximately 20 appadalu
INGREDIENTS:

Dehusked split black gram (Minapappu/ Dhuli urad dal)...........1 cup nicely powdered
Red chilly powder............1 tsp
Salt.........................to taste
Oil..........................1 tbsp
Rice flour for dusting
water for making dough
Hing........................1/4 tsp

METHOD:
1.Mix urad dal powder, chilly powder, hing and salt in a bowl.
2.Add enough water to make tough dough.
3.Now add oil and knead well for half an hour.The dough should be very soft.
4.Keep dough covered for 2 hours
5.Now take marble size dough and roll round with rolling pin
6.Roll like transparent paper
7.Dry them on a cloth in shade.
8.After drying keep it in air tight container

You can heat them in Microwave or on stove top and eat.

Variations: Instead of urad dal you can make moong dal for same.

బొబ్బట్లు: Bobbatlu- Flatbread with sweet bengal gram stuffing

INGREDIENTS:

Channa dal............1 cup
Jaggery...............1 cup(powdered)
Cardamom(ilachi).......1/2 tsp.(powder)
Plain flour(maida)....1 cup
Semolina(bombai ravva/sujji)..2 tsp.
Oil.....................1/2 cup.
Rice flour..............for rolling
water...................as per requirement.

Method:


1.Cook Channa dal just enough to be soft. never over cook.drain extra water.
2.Make paste of Channa dal With powdered jaggery, in a mixer.It should be able to make a ball. while making it should not stick to palm and fingers.
3.Add cardamom powder.
4.Take the flour in bowl,add ravva, put oil mix with fingers.it should be like crumbs.keep adding oil little by little to blend into the dough. the dough should be very very soft.
5.Keep the dough covered for more than an hour.
6.When it nicely stretching, that means it is ready to roll them.
7.Make channa dal paste as laddus.It is called Poornam.
8.Take the dough, make same no.as of laddus.With the help of oil, take one maida ball spread it on your palm and put one of the laddu cover it fully.
9.Now take a board cover it with a white muslin cloth tightly.
10.Dust with rice flour roll on the cloth keep laddu stuffed ball.now roll into thin roti.when ever needed you must dust with flour, so that it should not stick to the cloth.It should able to come out easily.The variation in this is to use two polythene sheets. Take one sheet put oil on top keep the ball and put oil on top again and cover with another sheet and roll it by turning sheet.
11.Heat a pan,on slow fire cook these roties one after another, applying little oil on both sides.they should not burn.
12.Now the bobbatlu are ready.
13.you can eat them with ghee. or else put in hot milk and you relish it either way.
14.They are very tasty.

1.Instead of Channa poornam you can use Green gram dal and jaggery poornam.
2.Second variation is to use grated coconut and jaggery poornam.

CARROT PACHADI/CARROT CHUTNEY

INGREDIENTS:

Carrots 2
Green chillies 4 Small
Salt to taste
Garlic 1 clove
Tamarind 1/2 small marble size

SEASONING:

Mustard seeds.!tsp
Urad dal 2tsp
Menthi powder 1/4 tsp
Oil 1tsp

METHOD:

1.Clean and peel Carrots
2.Cut into Small pieces (for easy to grind)
3.Grind all ingredients together but do not make paste.
4.Heat oil in pan and add Mustard seeds.
5.When it splutters add urad dal and fry till brown,then add menthi powder
and remove from fire.
6.Now add seasoning to the pachadi and mix well.
7.Ready to eat.

It is easy and very tasty chutney goes with rice.

కూరిన బీరకాయ: Kourina Beerakaya- Stuffed Ridge gourd

Serving per 3 persons
INGREDIENTS

Beerakayalu (Ridge gaurd)....2 no.
Oil..........................to fry
Besan(bengal gram flour).....2 tbl sp
Red chilly powder.... .......2tsp
Cumin powder.................1tsp.
Turmeric.....................2 pinches.
salt.........................for taste.
Heeng........................1/4 tsp

Method:

1.Peel beerakaaya and cut into round cylindrical pieces.(9 to 10 pieces come)
2. Give slit in the middle of the cut kaaya, as shown in the photo
3.Roast the besan on a pan to leave the raw smell.
4. Add chilly powder, cumin powder, turmeric,heeng and salt to besan.
5.Add little oil to this powder to mix and make nice stuffing.
6.Now in a bowl take cup water, mix 1 tsp salt.
7.Take beerakaya pieces dip in this water for few seconds and squeeze out.
8.Take one by one piece and fill with the stuffing, until all the pieces done.
9.In a pan pour oil to do shallow frying, few pieces at a time.
10.When all have been done, take in a plate and garnish it with cilantro.

This item goes with rice.

అరటి పెసల కూర: Arati Pesalu Kura: Plantain with Mung bean

Serving for 2 persons

INGREDIENTS:

Raw Banana .........1 big
Little oil..................
Green Gram dal.......1/4 cup
Red Chilly........................2
Black Gram dal..................1 tsp.
Mustard.............................1 tsp
Cumin seeds.......................1 tsp.
salt for taste

Method:

1.Peel Banana and cut into small pieces.
2.Soak Green gram dal in little water.
3.Keep sauce pan on heat, put oil.
4. When it is hot, add chilly pieces, black gram dal, mustard, cumin seeds.
5.The seeds start fluttering, add the cut banana.
6.Put salt, turmeric,and sprinkle little water then close the lid.
7.When the veg. is soft, add the soaked dal.
8.Keep it for some time to cook and put off the stove.
9. Now the banana kura is ready to eat.

.It is tasty when eaten hot and with hot rice adding ghee.

సేమ్య పాయసం/Semiya Payasam/ Vermicelli Dessert

Recipe:

1/2 liter milk
1/2 cup Semiya / Vermicelli
1/2 cup Sugar (adjust as per taste)
2 tablespoon of ghee, melted
10 cashews
10 golden raisins
2 cardamom pods, seeds powdered


Heat ghee in a wide Vessel and roast raisins first, and then cashews to pale gold color. Remove them in to a plate.In the same vessel, add and Roast the semiya for one to two minutes. This is to remove the raw smell of semiya , however this is optional. Take the roasted semiya to a plate and keep aside. In the same vessel, add the milk and stir in sugar. Bring the milk to a rolling boil. Reduce the heat and add the semiya, cashews, golden raisins and cardamom powder. Simmer on slow heat for ten minutes. Serve warm or cold, and enjoy.

MUDIPESALA PACHADI/WHOLE GREEN GRAM CHUTNEY

INGREDIENTS:

Green gram whole..............1 cup (rice cooker measure)
Red chillies...........................3 to 5 (if there are very hot or as per taste)
Salt .........................................to taste.
Cumin seeds.........................11/2 tsps

METHOD:

1. Clean Raw greengram dal with water.
2.Grind all above ingredients to make coarse paste.
3.is is ready to eat.

This is very very easy to make and very tasty and crispy, goes with rice
very well.