Andhra Recipes

Ingredients :

• Raw Mangoes - 2Kg peel and grate to get 1Kg pulp.
• Sugar - 1Kg
• Ginger - 50Gms (2" piece approx.)
• Salt - 70Gms
• Red Chilli Powder or Black Pepper Powder - 4 to 5 Tsp.
• Garam Masala - 3-4 Tsp.
• Acetic Acid - 1½ Tsp.
• Sodium Benzoate - 1 Gm or ¼ Tsp.
• Magaz or Seeds of Melons - 25Gms (Optional)

Method :

Wash, Peel and grate raw mangoes. Weigh the mango pulp to get 1Kg. Peel and Grate ginger. Mix grated mangoes and ginger in a clean Kadhai. Cook till the water evaporates. Add sugar to the cooked mangoes and cook further till sugar dissolves and the chutney thickens. Add salt, garam masala and red chilli or pepper powder. Add acetic acid. Remove from fire. Add magaz. Mix. Dissolve sodium benzoate in 1 tsp hot water and add to the chutney. Cool and fill the chutney while still warm in sterilized jars. Cover with the lid after it cools..

Ingredients :

• Small potatoes boiled and peeled and dried - 1 Kg
• Peas shelled & boiled & dried - 500 Gms
• Ginger ground to paste - 50 Gms
• Vinegar - 1 ½ cups
• Rai powder - 50 Gms
• Salt - 80 Gms
• Red chilli - 25 to 50 Gms
• Haldi - 25 Gms
• Kasuri methi (dried fenugreek leaves) - 2-3 tsp
• Mustard oil - 1 cup

Method :

Boil or microwave the potatoes & peas separetely. Peel potatoes. Spread on a tray so that the extra water dries up. Mix the rai powder, salt, haldi, red chilli powder and kasuri methi with vinegar. Heat oil. Add garlic paste and fry till it turns light golden. Add ginger paste and fry till light brown. Add the vinegar with the spices to the ginger and garlic paste. Mix well.Add the peas & potatoes. Cook further for a miniute. Mix well and remove from fire. Cool and fill in a clean jar. Ready for use in a day or two.

Ingredients :

• Amla - ½ Kg
• Salt - 150 Gms
• Jeera (cumin seeds) - 2 Tsp
• Saunf( fennel seeds) - 2 Tsp
• Methi daana (fenugreek seeds) - 1-2 Tsp
• Red chilli powder - 1-2 Tsp
• Haldi - 1-2 Tsp Mustard oil - ½ cup

Method :

Boil the amlas in water for 5 miniutes. Remove from water. Apply 100 Gms salt. Keep aside for 5-6 hours for the water to drain out. Deseed the amlas and cut into half or leave them whole. Heat oil. Shut off the gas. Add jeera, saunf, methi daana, red chilli powder, haldi and 50 Gms salt. Add the dried amlas. Cook for 1-2 miniutes. Cool. The pickle is ready for use the next day. Consume within 2 weeks.

Ingredients :

• ½ kilo jaggery
• ½ kilo rice

Method :

• Soak the rice in water overnight and drain the water next morning. Pound the rice to a powder
• Dissolve jaggery in some water and heat it for 5 minutes util the liquid starts getting solidified. to test if it is done, put a little bit of the boiling jaggery in little water and if the jaggery gets condensed, it means it is done.
• Add the done jaggery to the rice powder. Add some oil so as to retain the moisture in the dough.
• Make this into small balls and flatten them. Deep fry in oil till deep brown.
• Squeeze out the oil by holding it between two ladles.
• Ensure that no two pieces stick to each other or they will lose their crispness.

Atukula Upma

Ingredients :

• 2 cups beaten rice (Atukulu)
• 1 potato
• 1 onion chopped
• 1 tomato chopped
• Juice of ½ lemon
• 3 slit green chilis
• 1 tbsp chopped coriander leaves
• Few curry leaves
• ¼ tsp turmeric powder
• Salt to taste
• 3 tbsp oil
• ½ tsp mustard seeds
• ¼ tsp cumin
• 1 red chili broken into bits.

Method :

Peel and chop potato into thin half inch pieces. Clean flattened rice and sprinkle ½ a cup of water over it and mix. Keep it aside. Heat oil in a wok and prepare the seasoning. Add chopped potatoes and fry for 1 minute. Add onions, slit green chilis, curry leaves and fry till onions turn pink in color. Add salt, turmeric powder and mix. Add the beaten rice and mix well. Cover the wok and cook on a low flame till the contents become hot. Add lemon juice and coriander leaves. It is best eaten hot.

Variations :

Add 10-12 cashew nuts in the seasoning towards the end. Boiled and diced potato can be used. Grated carrot and shelled peas can be fried along with potatoes Can be prepared without onions. Add freshly grated coconut. Do not add turmeric powder and lemon juice. Add a few raisins. Add a few fried peanuts with either the potato combination or the coconut.

Bagara Annam

Ingredients :

• 2 cups rice (basmati)
• 1 tbsp ginger-garlic paste
• ½ cup mint leaves
• 5 - 6 slit green chilis
• 6 cloves
• 6 cardamoms
• 3 - 4 1" cinnamon sticks
• 1 tsp shah - jeera
• 2 bay leaves
• 2 tbsp chopped coriander leaves
• 2 tbsp oil 1 tbsp
• Clarified butter
• Salt to taste
• 2 cups water

Method :

wash and soak rice for 25 - 30 minutes and drain. Heat oil and butter in a thick pan or vessel. Add the whole spices and sauté. Add slit green chilies, mint and curry leaves, ginger - garlic paste. Fry for a while and add 2 cups of water to it. Bring to a boil, add salt and drained rice. Allow the rice to cook on a high flame uncovered till half cooked. Reduce the flame to slow, cover the vessel and cook till done. Sprinkle coriander leaves on the top and serve hot with any perugu pachchadi.

Ingredients :

• Maida - 1 cup
• Oil - ½ Cup
• Salt - to taste

Method :

Ingredients :

• Carrots peeled and cut into thin 1 ½" fingers - ½ Kg
• Vinegar - ½ cup
• Salt - 3 Tsp
• Red Chilli powder - 2 Tsp
• Haldi - 2 Tsp
• Rai powder - 2 Tsp

Method :

Add carrot pieces to boiling water and keep on fire for 2 miniutes. Remove from water and dry for 1-2 hours on a muslin cloth. Apply salt, red chilli powder, haldi and rai powder to the carrots. Transfer the carrot pieces to a jar. Add vinegar to the carrots and shake well to mix. The pickle is ready to eat in a day.

Ingredients :

• 2 cups washed and cooked rice
• 1 onion cut into thin long pieces
• 1 cup grated carrot
• 1 tsp chili powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• 2 tbsp chopped coriander leaves
• Salt to taste

Method :

Heat oil in a wok, add mustard seeds. When they begin to crackle add shahi-jeera and bay leaf. Add onions and fry till golden brown. Add grated carrot and curry leaves. Saute' for a while and add salt, chili and turmeric powder. Add rice and mix well. Cover the wok and cook on a low flame till the rice becomes hot. Sprinkle chopped coriander leaves and serve with paapads and perugu pachchadi.

Ingredients :

• Rice flour - 1 Kg
• Gingelly seeds - ½ Kg
• Onion - 100gms
• Coriander powder - 3 tsp
• Cumin seeds - 2 tsp
• Chilli powder - 2tsp
• Salt - to taste
• Oil - for deep fry

Method :

Grind onion and cuminseeds to a fine paste. To the rice flour, add all the ingredients and make a dough using hot water. Take small portions of the dough, roll it on a flat surface with your hands and join the ends to make a ring. Deep fry in oil.

Ingredients :

• 1 cup washed and cooked rice
• A handful of 'chinta chiguru' (tender leaves of tamarind)
• Salt to taste
• 1 tbsp oil
• 1 tsp black gram
• 2 tsp peanuts
• ½ tsp mustard seeds
• ¼ tsp turmeric powder
• 2 slit green chilis
• 1 dry red chili broken into bits
• Few curry leaves

Method :

Dry the chinta chiguru in the sun for one day before the preparation. Store it in an airtight jar. Heat oil in a wok and add mustard seeds, black gram and peanuts. Fry till golden brown. Add curry leaves, green and red chilis. Switch off the flame and add turmeric powder. Spread rice in a broad-based vessel. Add the dried chinta chiguru, salt and the seasoning to the rice and mix well. Serve with paapads.

Ingredients :

• Grated fresh coconut - ¼ cup
• Roasted bengal gram - 1 ½ Tbl.sp
• Green chillies - 5
• Tamarind - gooseberry sized
• Rock salt - 1 tsp

Method :

Grind all the ingredients together into coarse paste. Heat little oil and season with mustard seeds, pour on top of chutney and mix well.

Variation :

Coriander Chutney: Add a small bunch of coriander leaves with a tiny piece of ginger with the above ingredients.

Red - Coconut Chutney : Use red chillies, instead of green chillies add 1 medium sized onion while grinding.

Ingredients :

• 1 cup washed and cooked rice
• ½ cup fresh grated coconut
• Salt to taste
• 1 tbsp oil
• 1 tsp black gram
• 1 tsp bengal gram
• ½ tsp mustard seeds
• 2 slit green chilis
• 1 dry red chili broken into bits
• 2 Sprigs of curry leaves
• A pinch of asafetida

Method :

Lightly roast grated coconut in a pan, till it turns to pastel brown and emmits nice aroma. Heat oil in a wok and add mustard seeds. Once the seeds crackle add black gram, bengal gram, green and red chilis, curry leaves,asafetida and nuts. Fry till the ingredients turn to golden brown. Switch off the flame and add cooked rice, roasted coconut and salt. Mix well. Serve with chips / paapads.

Ingredients :

• 2 cups washed and cooked rice
• 1 ½ - 2 cups thick curd
• ½ cup milk
• 1 tbsp finely chopped coriander leaves
• Fried cashew nuts
• Salt to taste
• 1 tsp oil
• ½ tsp mustard seeds
• ½ tsp bengal gram
• ½ tsp split black gram
• 1 red chili broken into bits
• 1 green chili finely chopped
• 1" piece of ginger finely chopped
• Few curry leaves

Method :

Heat oil in a small wok and add mustard seeds. Once the seeds crackle add all the ingredients of the seasoning, fry till golden brown and switch off the flame. Cool and slightly mash the rice in a broad-based vessel and add the thick curd, milk and salt. To this add the seasoning and mix thoroughly. Garnish it with cashew nuts and finely chopped coriander leaves. Serve cold with lime or mango pickle or pappula podi.

Ingredients :

• Garlic peeled - ½ Kg
• Mustard oil - ½ cup (100 Gms)
• Vinegar - ½ cup
• Salt - 25 Gms (5 Tsp)
• Haldi - 2 Tsp
• Red chilli powder - 4 Tsp
• Rai powder - 4 Tsp

Method :

Peel the garlic. Heat mustard oil to smoking point. Reduce flame. Add all the garlic together. Cook for 2 miniutes on low flame. Let it cool. Heat vinegar ina separate pan. Remove from fire. Add salt, haldi, red chilli powder and rai powder. Mix the garlic in oil to the masalas in vinegar. Fix it in dry bottles. This pickle can be eaten immediately also.

Ingredients :

• Green chillies(Slightly thick ones) - 200Gms (15-20)
• Rai powder - 8 Tsp
• Haldi - 1 Tsp
• Salt - 3Tsp
• Amchoor - 8Tsp
• Mustard Oil - 6Tsp

Method :

Wash and wipe green chillies. Slit the chillies and dry in shade for 1-2 hours. Mix all the dry masalas. Mix 1Tsp of oil to them to blind the masalas together. Fill the prepared masala in the chillies. Heat 4 to 5 Tsp of oil in a khadai or a pan. Add the green chillies and saute for 2-3 minutes on low flame till the chillies become slightly soft. Do not let them get discoloured. Fill in sterilized bottles.

Ingredients :

• Sugarless koa - ¼ kg (Mawa)
• Maida - ½ cup
• Melted ghee - 2 Tbl spn
• Milk - little
• Cooking soda - a pinch
• Oil - for deep frying
• Sugar - ¼ kg
• Water - 1½ cup
• Rose essence - few drops

Method :

Mix melted ghee with maida using finger tips to blend evenly. Mix cooking soda with little milk. Crumble koa and mix with maida. Knead like a thick chappathi dough sprinkling just required milk. Mix well so that the dough doesn't break while making balls. Make into small balls or into oblong shape and keep under a wet cloth. Mix sugar,water and heat till sugar melts, stirring constantly. Boil till syrup becomes sticky (5 to 7 minutes). Add essence after removing from fire. Heat oil in a small deep curved pan till it becomes moderately hot. Deep fry few balls at a time till dark brown and put in warm sugar syrup.

Variations :

Boil milk till it is reduced like koa. Allow to cool, Follow the same procedure given in the recipe. Add 3/4 cup of maida. (Add maida according to the thickness of prepared koa). Increase quantity of sugar depending upon the syrup needed.

Ingredients :

• ½ cup bengal gram
• ½ cup split black gram
• 10 red chilis broken
• ¼ tsp asafetida
• 1 tbsp oil or clarified butter for frying
• Salt to taste

Method :

1. Fry all the ingredients in the oil / clarified butter and grind them into powder adding salt. It goes well with idli and dosa.

Ingredients :

• 1 cup split black gram
• 2½ cups idli ravva
• Salt to taste

Method :

Wash and soak the split black gram and rice separately for 8 to 10 hours. (If using idli ravva, it can be soaked later at the time of grinding the gram) Grind the soaked black gram into fine thick paste adding water little at a time. Remove and set aside. Grind rice into thick and not so fine paste adding salt and some water. Add this to the ground black gram and mix together thoroughly. (If using idli ravva, wash and remove the water and add it to the ground black gram along with salt.) It makes about 40 idlis. Allow it to ferment overnight. If you don't require so many idlies, ferment only the required quantity and store the rest in the refrigirator and keep it out 4 or 5 hours before making idlies.

Ingredients :

• White urad - 1 cup (Dehusked whole black gram)
• Rice - 1 Tbl. sp
• Sugar - 1 ½ cup
• Water - ½ cup
• Kesar colour - little
• Saffron - little
• Rose water - 2 tsps

Method :

Soak dal and rice together in water for 15 minutes. Grind into smooth thick frothy paste with very little water using wet grinder. (Mixie may not give good results). Grind for 40 to 45 minutes, add little kesar colour and take out from grinder.(To check consistency of dhal: When Little paste is put in water Dal paste should float) Mix sugar and water in a heavy pan and heat in medium flame stirring constantly till half string consistency is reached. Mix rose water, kesar colour,little crushed saffron to this. Heat oil in a medium sized kadai or flat pan with about 1½ inch depth. Take little dough injangiri cloth (Cone shape cloth with small hole in centre). Close it properly,and with gentle pressure put two continuous circles (clock-wise direction) of two inch diameter in oil and continue with chain like rings (Anti clock-wise direction) on top of it so that jangiri shape is formed. Turn over gently when it.is cooked. (Do not fry 'over crisp'. Colour of jangiri should not change) Take it out from oil,drain excess oil and put in hot sugar syrup. Allow it to soak for one minute turning once in between. (Or till next batch of jangiris are fried. Remove from syrup and arrange on a flat plate. Take more dough in the cone shaped cloth and repeat the process of frying till all the dough is over.

Jantikalu

Ingredients :

• 3 cups rice flour
• 1 cup Bengal gram flour
• 2 tbsps white sesame seeds
• 1 tsp white butter
• Salt to taste
• Oil to fry

Method :

Barring oil mix all the ingredients thoroughly and then knead it into a soft dough. Fix the disc with fat holes in the muruku press and using single star big holed disc prepare small murukkus on top of a polythene sheet and deep fry in hot oil till crisp. It is a delicious and addictive snack.

Ingredients :

• 2 cups cooked rice
• 2 tsp cumin seeds
• 5 - 6 green slit chiles
• A few curry leaves
• ¼ tsp white pepper powder
• 2 tbsp butter
• Salt to taste

Method :

Cook rice with just enough water. Do not use soft rice. For best results, take one measure of rice, water and pour one measure of water with the same container. Allow the rice to soak for 10 - 15 minutes. Do not drain or add any extra water, in the same water cook the rice in a pressure or rice cooker till done

Melt butter in a pan. Add cumin, curry leaves and slit green chilies. Fry for few seconds. Add cooked rice, salt and pepper. Keep mixing till the rice becomes hot and switch off the flame. Serve with any gravy curry.

Ingredients :

• Maida - 1 cup (heaped) (120 gms)
• Baking Powder - ½ tsp
• Rice Flour - 1 ½ tsps
• Lemon yellow colour - little
• Oil - to deep fry
• Fresh curds - ½ cup
• Water - ½ cup

For Sugar syrup :

• Sugar - 1 ½ cup
• Water - 1 cup
• Saffron - little
• Rose essence - 10 drops

Method :

Sieve maida rice flour and baking powder together 2 or 3 times. Add whipped curds, little water and prepare a batter of bajji dough consistency(dropping consistency) Mix lemon yellow food colour and keep aside for 10 minutes. Fill this mixture in jilebi making bottle. Heat oil in a flat based kadai. When it becomes moderately hot,reduce the flame. Keep filled bottle with dough,straight on top of the oil,squeeze gently and form spirals in the oil without stopping or cutting the dough string. Cross it in the centre while fishing. (It will hold the whole jilebi as one piece) The dough will submerge in oil while pouring and then comes up. Finish the round fast before it floats up on the oil. Prepare jilebis few at a time so that each piece stays apart and will not touch or over lap the other. Turn over gently and fry till crisp on both sides in reduced flame. Take care that the colour does not change and at the same time, it should be crisp. Prepare sugar syrup in another kadai. Switch off the stove when the syrup becomes sticky. Mix saffron and rose essence to the syrup. If you prefer add little colour also to the syrup. Put the fried hot jilebis into the hot syrup. Let the jilebis soak till the next batch of jilebis are fried or for 2 minutes. Remove from syrup and arrange on a flat plate side by side till it dries up. Sprinkle pieces of nuts and decorate with silver warq. If there is any syrup left over,pour little on top of the jilebis.

Variation :

Omit curds in the above recipe. Prepare batter with niaida and keep aside for 10 hours (Allow to ferment). Add rice flour and colour just before frying.

Ingredients :

• 1 cup rice flour
• 1 ½ cups water
• 2 tbsp bengalgram, soaked
• ½ tsp cumin seeds
• 4 to 5 green chilis, crushed
• A pinch of asafoetida
• Salt to taste
• Oil to fry

Method :

Boil water in a pan. Add flour, soaked bengal gram, crushed chilis, cumin, asafoetida and salt. Mix well and switch off the flame. Allow it to cool. Apply oil to the palms and make lemon sized round balls of the dough. Press each ball on a greased plastic sheet, like a small thick poori. Heat oil & fry 4 to 5 appaalu at a time, till light golden brown on a medium flame. Can be stored for a week.

Ingredients :

• Processed rice flour - 1 cup
• Bengal gram flour - 1 cup
• Roasted gram flour - 1 cup
• Salt - 1 ½ tsp
• Cumin seeds - 1 tsp
• Vanaspathi - 1 ½ tsp (level)
• Omam - ½ tsp (Thymol seeds)
• Oil - for deep frying

Method :

Rub soda with vanaspathi till frothly on a flat plate. Mix it with all the dry ingredients till it blends with the flour. Add salt, cumin seeds, ground omam and mix well. Divide the flour into 3 parts. Sprinkle water to first part and prepare thick dough. Using single star disc prepare small murukkus on top of a polythene sheet and deep fry in hot oil till crisp.

Variation :

Omit Omam. Use chilli powder along with salt as per taste. Use 3 eyed plain disc to prepare small murukkus.

Ingredients :

• Maida - 1 cup (Heaped) Fine
• Rawa - ¼ cup
• Salt - a pinch
• 0il and vanaspathi - for deep Frying

Filling :

• Cashewnut - ½ cup
  
• Musk melon seeds - ½ cup
• Powdered sugar - 1 cup
• Cardamom powder - little

Method :

Mix maida,rawa,salt with enough water to form a thick dough. Keep aside for ½ an hour closed with wet cloth. Knead well again to make the dough soft and pliable. Dry cashewnuts, melon seeds under hot sun for one hour. Powder separately,and mix together with powdered sugar and cardamom powder. Make small balls from the maida dough and roll it out into very thin chappathis. Put it on top of a greased samosa mould. Spread little filling on top,wet the edges and seal well. Remove samosa from mould and deep fry in oil in reduced flame till crisp and golden.

Roasted Gram Filling :

Mix together,roasted gram powder (Chutney dhal powder), roasted dry coconut, little poppy seeds,cardamom powder and finely grated jaggery. Use this as a filling for karjikal.

Ingredients :

• Rice Flour - 2 cups
• Water - 1 Cup
• Salt - a pinch

Filling :

• Jaggery - 2 Cups
• Fresh coconut (grated) - 1½ cups
• Cardamom - few

Method :

Boil water with a pinch of salt and add rice flour to it. Remove from fire and keep it closed for few minutes. Heat jaggery in a saucepan with little water, add coconut and cardamom and cook till the mixture leaves the sides of the pan., Take small portions of cooked rice in your pal, make a depression in the centre, fill it with the jaggery and coconut mixture and close it. Steam these in a rice cooker using an idli plate/stand. you could use rice flakes and palm jaggery for the filling as a variation.

Ingredients :

• Sugar 1 glass
• Channa atta (besan) 1 glass
• Kismis
• kaju
• elaichi
• turmeric for color

Method :

Mix water to the besan and let the batter be more watery than that of your average bhujia Make bhoondi by pouring the dough in hot oil by passing it through the jaali ladle Deep fry till it turns a golden yellow. For the sugar syrup, add water and sugar in 1:2 ratio Add kaju, kismis and elaichi to the syrup. Then add the Bhoondi and after minutes make them into little balls.

Ingredients :

• Peels of lime cut into shreds (juice may be used in making squash) -- 1Kg
• Sugar - 1.4Kg
• Water - 500ml
• Citric Acid - 5Gms
• Salt - 60Gms
• Red chilli powder - 5Gms (1Tsp)
• Black pepper powder - 5Gms (1 Tsp)
• Ginger Peeled & sliced - 25 Gms
• Garlic peeled & sliced - 10Gms (10-15 flakes)
• White vinegar - 400 ml.
• Kishmish (raisins) - 2Tsp
• Jaiphal (nutmeg) - ¼ Tsp
• Javithri (mace) - ¼Tsp.
• Dalchini (cinnamon) - 1" stick
• Laung (cloves) - 8-10
• Seeds of moti illaichi (black cardamom) - 10

Method :

Extract the lime juice. Keep juice aside. Cut each half peel into 4 pieces to get shreds. Cook rind shreds in boiling water containing a pinch of soda bicarb for 5-10 minutes. Drain out the water. Mix sugar with 500ml water & citric acid. Boil to get a sugar syrup. Strain the syrup through a muslin cloth. Coarsely grind the cinnamon, cardamom and cloves. Mix lemon shreds in syrup and add all the spices. Add only half of the vinegar. Cook on slow fire, till the syrup becomes thick and the shreds appear transparent. Add the left over vinegar. Remove from fire and fill in a clean jar.

Ingredients :

• 25 big size raw mangoes
• 750 gms salt
• ½ kg red chili powder
• 50 grams turmeric powder
• 125 grams fenugreek seeds
• 250 grams mustard powder
• 1 kg husked sesame seed oil
• 1 tsp Asafetida
• 2 tsp Mustard seeds

Method :

Wash the raw mangoes well and wipe them clean. Cut them into thin flat slices of an inch wide and two inches long. Mix the pieces with 500 gms of salt and turmeric little by little. Store the mix in an air tight ceramic jar. When mixed with salt mango pieces ooze water. On the third day squeeze the pieces of the sap and spread on a plate. Sun dry the pieces until the dampness disappears (don't let the pieces harden). Keep the jar along with the sap in the sun. Once dried add the remaining salt into the sap along with red chili powder, fenugreek powder and mustard powder. Now add the dried mango slices to this mix. Heat sesame seed oil in a wok and add mustard seeds and asafetida. Allow the oil to cool and mix into the pickle. Store in a ceramic jar. Can store for more than a year.

Ingredients :

• Processed rice flour - 4 cups
• Water - 4 cups
• Roasted gram flour - 1 cup
• Fresh white butter - 2 tsp (heaped)
• Rock salt - 1 ½ tsp

Method :

Heat water in a thick bottom kadai with salt. When it starts bubbling, add rice flour, mix well quickly and remove from fire. Add roasted gram flour, butter and mix well. If necessary, sprinkle water and prepare a thick dough. Using a four centred star disc in murukku maker, prepare small murukkus on top of a wet cloth and deep fry in hot oil till crisp. Drain well, allow it to come to reem temperature and then keep in air-tight container.

Ingredients :

• Mangoes peeled and cut into thin strips - ½ Kg
• Hing powder - ½ Tsp
• Red Chilli Powder - 100 Gms
• Salt - 50 Gms

Method :

Peel mangoes. Cut finely into thin strips (lachhas) Mix hing powder, salt and red chilli powder with the mangoes. The pickle is ready to be eaten the next day.

Ingredients :

• 1 cup of rice, washed and cooked
• 1 medium sized sour raw mango
• 2 green chilies
• Few curry leaves
• ½ tsp. red chili powder
• A pinch of turmeric powder
• 1 tsp. black gram
• ½ tsp. mustard seeds
• ½ tsp. cumin seeds
• ¼ tsp. fenugreek seeds
• A pinch of asafetida
• 1 tbsp. oil
• Salt to taste

Method :

Wash and grate the mango. Slice green chilies. Heat oil in a wok and add mustard seeds, cumin seeds, fenugreek seeds, black gram lentil and asafetida. When they begin to splutter add curry leaves, grated mango and sliced chilies. Then add turmeric powder, red chili powder and salt to taste. Cook for two minutes and remove from the stove. Spread rice in a broad-vessel and add the cooked mango mixture. Mix well and serve.

Ingredients :

• 1 cup split black gram (minapa pappu)
• 2 cups par boiled rice (uppudu biyyam)
• ½ cup rice
• ½ tsp salt

Stuffing :

• 5 large potatoes
• 2 large onions
• 6 to 8 garlic flakes
• 1 inch piece of ginger
• 4 green chilies
• 1 tsp split black gram
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 red chili broken into bits
• 1 sprig of curry leaves
• ¼ tsp turmeric powder
• Salt to taste
• 1 tbsp oil

Method :

Wash thoroughly and soak black gram and rice separately for six to eight hours.

Grind them separately into very smooth paste and mix them together adding salt. Allow this dough to ferment overnight during winter and 4 to 5 hours in summer.

To prepare the stuffing (masala) boil potatoes and chop onions. Ginger, garlic and green chilies may be finely chopped or made into paste. Heat oil in a broad pan and add a tea spoon black gram, mustard and red chilli. When mustard seeds splutter add cumin seeds, onion pieces, ginger garlic and green chili (finely chopped or ground), turmeric powder, curry leaves broken into pieces and fry till transparent. Meanwhile peel the boiled potatoes and cut them into medium size pieces. Add them to the frying onions, mix well, remove from fire after about five minutes and set aside.

Ingredients :

• Green gram dal: 2 cups (soaked)
• Bengal gram dal: ¼ cup
• Yam: ½ kg
• Onions: 2
• Grated copra: 1 tsp.
• Cumin seeds: 1 tsp.
• Coriander seeds: 1 tsp.
• Green Chillies: 4
• Garlic flakes: 3
• Chopped coriander leaves: ½ cup
• Ginger: small pieces
• Salt: to taste
• Oil: For frying

Method :

Peel off yam skin and slice it into small pieces. Grind yam, green gram dal cumin seeds, coriander seeds, 2 green chillies, garlic flakes and ginger into a fine paste. Add chipped coriander leaves, onions, green chillies, salt, soaked Bengal gram dal to the paste and mix well. Heat oil. Shape them into small rounds and fry in oil till brown.

Ingredients :

• 1 cup of bengal gram flour
• 1 tbsp rice flour
• 7-8 long and thick green chilis
• A pinch of turmeric powder
• A pinch of baking powder
• Salt to taste
• Oil to fry

Stuffing :

• 1 tsp tamarind
• Extract ½ tsp bengal gram flour
• 1 tsp grated jaggery
• 1 tsp roasted cumin coarsely powdered
• Little salt

Method :

Slit green chilis and remove the seeds. Blanch in hot water. (Heat water in a wok and bring to a boil. Drop the slit chilis in hot water and remove after 3-4 minutes and drain.) Make a paste of dropping consistency of the flours adding salt, turmeric powder, baking powder and water. Keep it aside. Mix all the ingredients of the stuffing and stuff little into each chili. Heat oil in a pan and when the oil is hot dip each chili in the dough and drop it carefully in the oil. Fry till golden brown and serve with tomato ketchup or any sweet 'n' sour chutney. At a time 3-4 chilis can be fried. They make excellent afternoon snack.

Ingredients :

• Rice flour - 4 cups (washed dried & milled)
• Roasted pea nuts - 1¼ cup (without skin)
• Grated dry coconut - ¾ cup
• Hot oil - ¾ of big laddle
• Salt - 2 tsp (heaped)
• Red chilli powder - 2tsp
• Asafoetida powder - ¼ tsp
• Finely chopped curry leaves - 1 tsp
• Sesame seeds - 2 tsp
• Oil - to deep fry

Method :

Sieve rice flour. Crush pea nuts coarsely using a rolling bin. Powder chutney dhal till coarse rawa consistency. Dry the grated coconut under hot sun till crisp and powder it in a mixie. Mix all the dry ingredients together in a bowl. Add hot oil, mix well and press it in that container itself. Keep it covered till next day. Divide the flour into 3 or 4 parts. Sprinkle water to one portion and prepare a thick dough. Heat oil in a broad deep frying pan. Prepare big lemon sized balls from the dough. Pat on top of a greased polythene sheet to form thick flat circle. (like a puri) Deep fry in oil, in medium flame till it becomes crisp and dark brown in colour. Drain, remove excess oil. Cool it to room temperature.

Ingredients :

• 1 cup of bengal gram flour
• 2 green chilies chopped fine
• 2 large onions chopped
• ½ tsp red chili powder
• A pinch of baking powder
• Salt to taste
• Oil to fry

Method :

Mix the ingredients with just enough water. Heat oil in a thick bottom pan and when the oil is hot take a handful of the dough and drop small lumps of it in the oil and fry till golden brown. They make excellent afternoon snack. Similarly you can make tasty pakodies using finely chopped Spinach in place of onions.

Ingredients :

• Rice - ½ Kg
• Jaggery - 1Kg
• Cashew nuts - a few
• Raisins - a few
• Dry coconut pieces - a few
• Ghee - as desired

Method :

Half cook the rice and keep it aside. Heat Jaggery in a saucepan with alittle water. Add the half-cooked rice and let it cook for a few minutes. In another small saucepan heat ghee and fry the cashew nuts, raisins and dry coconut pieces separately and add them to he aravanna payasam and remove from the fire.

Ingredients :

• 1 cup rice washed and soaked in water for 15 minutes
• 1 cup fresh shelled green peas
• 2 tbsp oil
• Salt to taste
• Spices
  • 3 cloves
  • 3 cardamoms
  • 1 bay leaf
  • 1 inch cinnamon stick
  • ½ tsp shah jeera
• Make into Paste
  • 1 onion chopped
  • 2 green chilies
  • A small piece of ginger
  • A sprig of each fresh coriander and mint leaves

Method :

Heat oil in a wok or pressure pan. Add spices and the paste to it. Saute for 2-3 minutes. Add green peas and salt. Pour two cups of water (double the measure of rice) and bring it to a boil. Drain excess water from the soaked rice and add to the boiling water. Cook for a while and reduce the flame. Cover with a lid and allow to simmer till done. Serve hot with perugu pachchadi / yogurt chutney.

Ingredients :

• 1 cup rice flour
• 1 cup semolina (rava)
• 1 tsp cumin seeds
• 3-4 green chilis finely chopped
• 2 tbsp finely chopped coriander leaves
• Salt to taste
• Oil to fry

Method :

Mix rava and rice flour. To it add chopped chilis and coriander leaves, cumin and salt. Add enough water to make a very diluted dough. Do not allow the dough to stand. Prepare dosas immediately. Heat a pan and pour the dough like a dosa by tossing small quantities of dough to spread thin like a lace. One cannot pour a lot of dough and spread it with a ladle like the traditional dosa. Pour oil all around and cook till golden brown on one side only. Serve hot with coconut chutney.

Ingredients :

• Rice - 2 cups
• Green gram dal - 1 cup
• Jaggery - 2 cups
• Cashew nuts - a few
• Raisins - a few
• Cardamom powder - ½ tsp
• Ghee - 2 tbsps

Method :

Roast rice until it gives a nice aroma, similarly roast green gram dal. Cook in pressure cooker. Heat jaggery with a little water in a saucepan and add cooked pongal. Add rest of the ingredients and cook until it leaves the sides of the pan. Milk can be added while serving as a variation.

Ingredients :

• 2 cups wheat flour
• 2 green chilis
• 1 cup chopped spinach
• ½tsp. cumin seeds
• Salt to taste
• Oil to fry

Method :

Blend chopped spinach and green chills together to make a fine paste. Add this to the wheet flour along with salt and cumin seeds. Use just enough water to bind the flour to a stiff dough. Allow to stand for 15 - 20 minutes and make pooris. Serve with any chutney.

Ingredients :

• 3 cups washed and cooked rice
• 2 large potatoes (peeled and cut into 1" pieces)
• 2 tbsp oil
• 1 tbsp clarified butter
• ½ shahi-jeera
• 1 bay leaf
• 1 lemon
• Salt to taste
• For Paste
  • 2-3 green chilis
  • 1" ginger
  • A small bunch of mint
  • A small bunch of coriander leaves
• For Powder
  • 1 tsp coriander seeds
  • ½ tsp cumin
  • 1" cinnamon
  • ½ tsp shahi-jeera
  • 2 each cloves and cardamoms
  • 1 tbsp grated dry coconut powder

Method :

Parboil potato pieces and drain. Make a fine powder of the ingredients mentioned for the powder. Make a fine paste of the ingredients mentioned for the paste. Heat oil in a pan and fry the potato pieces till golden brown. To the same oil add bay leaf and shahi-jeera. Immediately add the paste and powder. Saute' for a while and add salt and clarified butter. Switch off the flame and add juice of one lemon. Spread rice in a broad-based vessel and add the potato mix. If required heat the rice in a wok before serving.

Ingredients :

• Tamarind pulp : 2 cups
• Chana dal : 1 tsp
• Urad dal : 1 tsp
• Mustard seeds : 1 tsp
• Asafoetida : 1 pinch
• Cashewnuts : 2 tsp
• Peanuts : 2 tsp
• Dry red chillies :4
• Salt : To taste
• Oil : 1 cup
• Turmeric powder : 1 pinch
• Curry leaves :3 sprigs
• Green chillies : 4(cut into halves)

Method :

Cook the rice and add oil,turmeric powder and salt.Heat oil,add tamarind pulp and sliced chillies.Let it boil until it thickens. Set aside. Heat the remaining oil and add chana dal, urad dal, mustard seeds, asafoetida, curry leaves, dry red chillies, peanuts, cumin(jeera) and cashewnuts.Fry until golden brown. Add seasoning and tamarind pulp to the rice.Mix thoroughly and serve. Add tamarind pulp, according to your taste.

Sambar Powder

Ingredients :

• 1 cup yellow lentil
• ½ cup bengal gram
• 1 ½ cups coriander seeds
• ¼ cup fenugreek seeds
• ¼ cup pepper
• 1 tsp mustard seeds
• 1 tbsp rice
• 4-5 cups dry red chilis
• 1 tsp asafetida
• ¼ cup turmeric pieces

Method :

1. Dry roast all the ingredients separately, except coconut. Dry coconut should be roasted very lightly on a low flame. Cool and make into a fine powder. Store in an air tight container.
2. (Using chili and turmeric powders)Dry roast all the ingredients separately. Cool and make into a fine powder. Measure the powder with a cup. With the same cup take half chili powder for 1 cup of powder. Take 1/8 cup of turmeric powder. In a wok fry chili and turmeric powder on a low flame. Mix both the powders together. Store in an air tight container

Semiya Upma

Ingredients :

• 2 cups semiya (vermicelli)
• 10-12 cashew nuts
• 1 potato peeled and chopped
• 1carrot chopped
• ½ cup shelled peas
• 1 onion chopped
• 4-5 french beans chopped
• 3 slit green chilis
• Few curry leaves
• 1 tbsp clarified butter
• Salt to taste
• 1 tbsp oil
• 3-4 cloves
• 2 cardamoms
• 2 pieces of 1" cinnamon
• ½ tsp shah-jeera

Method :

With a little clarified butter roast semiya to light golden brown. Fry cashew nuts and keep them aside. Heat oil in a wok, add all the ingredients of the seasoning first and onions later. Fry onions and add all the chopped vegetables salt and curry leaves. Cook till they are done. Add two cups of water and bring it to a boil. Add roasted semiya and cashew nuts. Mix well and cover the wok. Simmer the flame and allow to cook till the entire water is absorbed by the vermicelli.

Ingredients :

• Black gram (whole) -1 kg
• Rice - ½ kg
• Jaggery - to taste
• Fresh ghee - as required

Method :

Roast black gram (whole) until it gives a nice aroma. Similarly roast rice. Powder the black gram and rice together either using a chakki or in a flour mill. Scrape jaggery and add to the black gram and rice mixture and mix well. Add fresh hot ghee and make laddus. Bengal gram or green gram can be used in place of black gram for a variation and laddoos can be made only using rice.

Ingredients :

• 1 cup rice
• 4 ripe tomatoes
• 2 onions chopped lengthwise
• ½ tsp shahi-jeera
• 1 bay leaf
• 4 cloves
• 4 cardamoms
• 4 pieces of 1" cinnamon sticks
• ¼ tsp crushed ginger
• 2 tbsp oil
• Salt to taste

Method :

Wash and drain the rice. Parboil tomatoes. Peel and puree the boiled tomatoes. Heat oil in a cooker. Add shahi-jeera and all the spices. Later add chopped onions and fry till golden brown. Add tomato puree and cook for 5 minutes. To this add drained rice and fry for two minutes and then add water and salt. Cover the cooker and switch off the flame after two whistles. Serve hot with poatato chips and perugu pachchadi.