Boorelu - Poornalu Recipe

 

Ingredients

• Urad Dal (Black Gram)-1cup
• Rice-1/2cup

For Filling

• Chana Dal (Bengal Gram)-1cup
• Jaggery-1cup

Preparation

1. Soak Chana Dal, Urad Dal and rice for about 3 hours.
2. Grind Urad Dal and rice and make thick batter.
3. Boil Chana Dal and drain water.
4. Take a thick bottomed pan, pour cooked Chana Dal and Jaggery and put it on stove.
5. Keep on stirring till the mixture thickens.
6. Make equal size balls with Chana Dal mixture.
7. Keep a pan on stove with oil on medium flame.
8. When oil is warm, dip each Chana Dal ball in Urad Dal batter and put it in the oil.
9. When Boore turns golden brown, remove it from oil.

Sweet Pongal - Bellam Pongali - Vellam Pongal Recipe

 

Ingredients

• Rice -1cup
• Milk-2cups (1+1)                                                                                                                  
• Water-1cup
• Jaggery-1.5cup
• Sugar-1spn
• Elaichi-1/4tsp
• Ghee-1tbsp
• Dry Fruits-1/4cup

Preparation

1. Fry dry fruits in ghee.
2. Cook rice with 1 cup water and 1 cup milk.
3. Add the remaining milk and cook for another 3 mins.
4. Add jaggery and sugar stir now and then.
5. When cooked, add dry fruits and Elaichi.

Payasam - Sevaiyan - Semiya Payasam - Vermicelli Porridge Recipe

 

Ingredients

• Semia (Vermicelli) - 1cup
• Dry Fruits - 1/2cup
• Sugar - 1.5 cups
• Milk - 2 cups
• Elaichi Powder - 1/2tp
• Saffron - Few strands
• Water - 2 cups

Preparation

1. In a pan, pour 1 tbsp of ghee and heat it on a flame.
2. Fry dry fruits and Semia in ghee till the Semia turn light golden brown.
3. In another pan boil water. While boiling, add Semia. Stir and cook till the water gets absorbed.
4. Add sugar and mix well. When sugar melts, add milk. Stir and cook for another 3 mins.
5. After removing from the stove, add Elaichi and saffron.

 

Kura Podi - Curry Powder Recipe

 

  Ingredients

• Urad Dal (Black Gram) - 1cup
• Chana Dal (Bengal Gram) - 1cup
• Coriander Seeds - 1/2cup
• White Til - 1/2cup
• Methi (Fenugreek) - 1tsp
• Saunf - 1tbsp
• Red Chilli - 16 (Cut in halves)
• Hing (Asafoetida) - 1/2tsp
• Dry Grated Coconut - 1cup
• Tamarind (Imli) - 1
• Jaggery - 1/2tsp

Preparation

1. Shallow fry Urad Dal, Chana Dal, coriander seeds, White Til, Methi and Saunf.
2. Fry red chilli and hing in a tbsp oil.
3. Make powder of all the ingredients except coconut.
4. Add grated coconut to the mixture. Store in an air-tight container. 

Note : It is used as a side-dish with idly and dosa or as a stuffing for curries.

Aloo Bajji Recipe

 

 Ingredients

• Aloo-1(sliced)
• Gram Flour-1cup
• Rice Flour- 1/4 cup
• Carom Seeds-1/2tsp
• Chilli Powder- 1 tsp
• Salt- 3/4 tsp
• Ghee - 1/2 tsp
• Water - 1cup
• Cooking Soda - 1/4 tsp

Preparation

1. Mix ghee and soda to get a white paste.
2. Mix all the ingredients except Aloo slices. Add water to make a thick paste.
3. Heat oil on medium flame. When oil is warm, dip each Aloo slice in the batter and drop in oil.
4. When Bajjis become golden brown take them out from the oil and put in a tissue paper. 

Katte Pongali - Khichdi Recipe

Extra ghee will enhans the taste of Khichdi. Allam Pachadi and Coconut Chutney are good combination of side-dishes.

 Ingredients

• Rice-1cup
• Moong Dal-3/4cup
• Cashew-10
• Black Pepper-1/2tsp
• Jeera-1/2tsp 
• Ghee-3tbsp (1+2)
• Curry Leaves-Few (chopped) 
• Water-3 1/2cup
• Milk-1tbsp

Preparation

1. Pressure cook rice along with Moong Dal and water.
2. Fry cashew, Jeera, black pepper in 1tbsp ghee add to cooked rice along with milk, curry leaves and remaining ghee.
3. Stir well.

Munagakada Pulusu - Drumstick Sambar Recipe

Sambar is a spicy and delicious side dish usually consumed with rice, dosa, idly or vadas. Sambar is called Pulusu in Telugu. Drumsticks give sambar a distinctive aroma and also enhance the taste. They are supposedly good for immunity.

 Ingredients

• Toor Dal (1/2 Cup)
• Drumsticks - 2 (cut into 2" pieces)
• Tomato (finely chopped)
• Green Chilli - 2 (Cut into halves)
• Tamarind (1/2 cup juice)
• Red Chilli Powder - 1 tsp
• Turmeric (Haldi) - 1/4 tsp
• Sambar Powder - 1 tsp
• A pinch of Asafoetida (Hing)
• Salt to taste
• Mustard, Fenugreek Seeds (Methi) for seasoning

Preparation

1. Pressure cook Toor Dal in a bowl and Drumstick pieces, Green Chilli pieces and Tomato in another.
2. Add red chilli powder, turmeric, sambar powder, asafoetida (hing) and salt to tamarind extract.
3. In a thick bottom pan, take a teaspoon of oil for seasoning. Add mustard and fenugreek seeds. When the seasoning starts spluttering, pour the mixture from step 2 followed by the mixture from step 1. 
4. Boil for 3 minutes. 
5. Add finely chopped coriander and curry leaves.

Note - Vadiyalu / Papad will be better side dishes for enhancing taste.

Jangry (Imarti)

Jangry or Jaangiri (called Imarti in North India) is a sweet dish prepared by deep frying Urad Dal-Rice paste and then soaking it in sugar syrup.

Ingredients

• Urad Dal (1 Cup)
• Rice or Rice Flour (1 tbsp) 
• Ghee (1 tsp)
• Sugar (1 Cup)

Preparation

Sugar Syrup

Mix sugar and water in 1:1 ratio. Heat till there's one thread consistency (till sugar has dissolved in water). 

Jangry

1. Soak Urad Dal and rice overnight.
2. Grind into a fine and thick paste. Add Ghee and stir well. 
3. Put the batter in Jangry bag (with a nozzle).
4. Heat oil or ghee in medium flame. When oil is warm, press Jangry into the oil.
5. When Jangry becomes golden brown take it out from the oil and put it into sugar syrup. Soak for 1/2 an hour .

Rava Laddu Recipe

 

Ingredients

• Suji (Chiroti Rava) - 2 Cups
• Powdered Sugar - 2 Cups
• Fried and Skinned Groundnuts - 1 Cup
• Roasted Chana dal Powder - 1 tbsp
• Sesame Seeds Powder - 1tsp
• Grated Coconut - 1 Cup
• Elaichi Powder - 1/4 tsp
• Milk - 1/4 Cup
• Ghee - 1 Cup

Preparation

1. In a thick bottomed pan, pour ghee and Suji. Fry on medium flame till the mixture turns light brown.
2. Add groundnuts, roasted chana dal powder, sesame seeds powder, grated coconut, sugar, milk and elaichi powder. Mix well.
3. Remove from stove sprinckle tsp of ghee over mixer and make laddus.

Note - If Chiroti Rava is not available make powder to Suji in thin grains.