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.

మామిడి కాయ పులిహోర/Mamidi kaya pulihora/Raw mango rice

Serve 2 persons

Ingredients:

Raw mango------1 or 11/2 as per the sourness of mango

Rice -- 1 cup (Rice cooker measure)

Salt to taste

Turmeric------1tsp

Curry leaves-----few

Asafoetida------1tsp

Aavalu/mustard seeds----1tbs

Green chillies-----------5 to 6

Seasoning:

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

Senaga pappu/bengal gram dal--1 tbs

Minapappu/ black gram dal------1/2 tbs

Aavalu/ mustard seeds----------1 tsp

Peanuts/ Ground nuts/verusenaga pappu------2 tbs

Method:

1. Cook rice and add turmeric and spread it in a bowl. Let it cool.
2. Grind chilly and 1tbs of mustard seeds to a paste.
3. Heat oil in a pan and add Mustard seeds, when it splutters add dals and nuts and fry them. Let it cool.
4. Grind mango and make a paste.
5. Mix mango paste to the rice and then add mustard chilly paste.
6 .Finally add seasoning and mix well and eat.

Variations: You can grate mango instead of grinding.

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.

టమోట పెరుగుపచ్చడి: Tamata perugu pacchadi- Tomato in yogurt gravy

INGREDIENTS:

1.Tomatoes..................2

2.Yogurt...........................1 and 1/2 cup.

3.Red Chilly..................2

4.Green Chilly..................3

5.Mustard.........................1 t sp.

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

7.Asafoetida.......................1/4 t sp.

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

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

10.Curry leaves, Cilantro

METHOD:

1.Cut tomato into pieces. and, Cook till it becomes soft. If it is more watery let it cook some more to evaporate the water. Take it out, cool it. 

2.Take yogurt in a bowl, can use it as it is, or beat it nicely to smoothness.

3.Keep the pan on heat put oil, when it is hot add seasoning items, when they flutter add to the yogurt. mix well.

4.Now add the cooled, cooked tomato with yogurt. Add suger. Mix well enough, that tomato blends with curd.

5.Cut and add cilantro to the chutney.

6.This is goes well with rice as well as with roti.