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Carrot Perugu Pachadi ~ Carrot Raita

Carrot Perugu Pachadi ~ Carrot Raita


Ingredients :Grated Carrot : 1 big sized
Yogurt : 1 cup
Chopped ginger : 1 tsp
Green Chillies : 1 or 2
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Mustard Seeds : ½ tsp
Curry Leaves : 1 stem
Whole red chillies : 1
A pinch of turmeric powder
Chopped Fresh coriander leaves
Salt to taste
Oil : 2 tsp

Method :

Heat two teaspoons of oil in a pan. Add the mustard seeds, chana dal and urad dal and let them splutter. When the seeds stop popping, add the chopped green chillies, chopped ginger, red chilli and curry leaves and fry for few seconds. Now add the grated carrot, salt and turmeric powder and fry for 2 minutes. Turn off the flame and allow it to cool. Combine the carrot mixture with curd and mix well. Garnish with fresh coriander leaves and serve.

Roasted Sweet Corn Chat

Ingredients :Sweet Corn : 1
Onion : 1
Tomato : 1 small sized
A big pinch of red chilli powder
A big pinch of chat masala
Chopped coriander leaves
Lemon juice to taste
Salt to taste

Method :

Peel and chop the onion into small pieces and set aside. Dry roast the corn kernels on medium flame till they turn into golden brown color. In a wide bowl, add the chopped tomato, chopped onion, roasted sweet corn and chopped fresh coriander leaves and mix well. now add the little salt, red chilli powder, chat masala and lemon juice to it. Mix well and serve as a snack.

You can also check other snack recipes here.

Variations : Check out other recipes of corn here.

Peanut Burfi

Ingredients :Roasted Peanut Powder : 1 cup
Powdered Jaggery : ¾ cup
Ghee : ½ tsp

Method :little a little water in a heavy bottomed vessel, add the jaggery and mix well. Allow the jaggery to melt and cook until the syrup is sticky. Add the roasted peanut powder and cook for 2 or 3 minutes. Stir continuously and remove from the flame. Pour it into a ghee greased plate and cut into small pieces. Garnish with roasted peanuts and let it cool completely.

Palakayalu ~ Fried Crispy Rice Balls

Ingredients :Rice Flour : 1 cup
Water : 1 cup
Sesame Seeds : 1 tbsp
Cumin Seeds : 2 tsp
Red Chilli Powder : 1 tsp
A pinch of hing
Salt to taste
Oil for deep frying


Method :

1. Bring water to a boil. Add a table spoon of oil, sesame seeds, cumin seeds salt, hing and rice flour and mix very well. Turn off the heat and set aside for 4 hours.


2. Divide the dough into peanut size balls and set aside.Do not roll the ball too tightly to avoid them bursting in oil.
3. Heat oil in a wide vessel for deep frying. Deep fry the dough balls in hot oil until they are golden brown in color.
4. Remove from the oil and allow it to cool. Store in a airtight container and serve as a snack.

You can also check other snack recipes here

Keera Dosakaya Bajji ~ Cucumber Fritters

Ingredients :Cucumber / Keera Dosakaya : 1 big sized
Besan / Gram Flour : 1 cup
Rice Flour : ¼ cup
Red Chilli Powder : 1 to 2 tsp
A pinch of cooking soda
Salt to taste
Oil for deep frying

Method :

Wash and chop the cucumber into thin slices and set aside. Mix the gram flour, salt, red chilli powder and cooking soda in a bowl. Add enough water to make a batter medium consistency and set aside. Heat oil for deep frying. Dip each cucumber slice in the batter and deep fry them till golden color on both sides evenly. Remove the bajjis and serve with tomato ketchup.

Variations : You can also check other bajji recipes here.

Other Names : Keeradosa Bajjilu, Cucumber Bajji, Vellerikka Bhajji, Vellarikai Fritters.

Nuvvundalu ~ Sesame Seeds laddu


Ingredients :White Sesame Seeds : 1 cup
Powdered jaggery : ¾ cup
Cardamom Powder : ½ teaspoon (Optional)
Ghee : 1 tsp

Method :

Dry roast the sesame seeds till it becomes light golden color and let it cool completely. Mix the jaggery and water in a heavy bottomed vessel. The amount of water should be just enough to soak the jaggery and make a syrup of hard ball consistency. Now add the roasted sesame seeds, cardamom powder and ghee and mix well. Set aside for few minutes and shape into small round balls. Store in a airtight container.

Other Names : Nuvvu Vundalu, Nuvvula Laddu, Til Ke Laddu, Tilgul Ladoo, Noopappu Undalu.
You can also check other sweet recipes here.

 

Chintapandu Pulihora - Andhra Style Tamarind Rice Recipe

Andhra Style Chinthapandu PulihoraRecipe:
Preparation & Cooking Time : 25 mins
Serves: 4 - 5 persons

Ingredients:

Raw Rice: 1 cup
Water : 2 cups
Tamarind: big lemon sized ball
Green Chillies: 3 - 4
Whole Dried Red Chillies: 5
Mustard Seeds: ½ tbsp
Chana Dal: 1 tbsp
Urad Dal: 1 tbsp
Peanuts: 3 tbsp
Curry Leaves: 2 sprigs
Turmeric Powder: 1 tsp
Jaggery : 1 teaspoon (optional)
Oil: 3 tbsp
Hing: ¼ tsp
Salt to taste

Method:

1. Wash and pressure cook the rice with 2 cups of water for 3 whistles.

2. Soak
the tamarind in water for 10 minutes. Then squeeze the extract out of
it and set aside.

 

3. Spread the cooked rice on a wide
plate and let it cool completely. Heat oil in a pan for seasoning.

4. Add
the mustard seeds, chana dal, urad dal and peanuts and let them
splutter. Fry the seeds till light brown color. Add the slit green
chillies, red chillies,
curry leaves and hing to it and fry for a couple of seconds.

5. Now add
the tamarind extract, powdered jaggery and turmeric powder and cook the
mixture until the oil gets separates. Switch off the flame.

6. Combine the
rice, salt and tamarind mixture well and serve.

 

Aratikaya Perugu Pachadi ~ Plantain Raita


Ingredients :Plantain / Raw Banana : 1
Curd : 1 cup
Green Chillies : 1 or 2
Chopped Ginger : 1 tsp
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Curry Leaves : 1 stem
Red Chilli : 1
A pinch of Turmeric powder
Salt to taste
Oil : 2 tsp

Method :

Pressure cook the plantain for 3 whistles. Peel and chop the plantain into small pieces and set aside. Heat oil in a pan for seasoning. Add the mustard seeds, chana dal and urad dal and let them splutter. Now add the chopped ginger, chopped green chillies, red chilli and curry leaves and fry for few seconds. Turn off the flame and let it cool completely. Combine the plantain, salt, turmeric powder tempered ingredients with curd and mix well. Serve with rice.

You can also check other plantain recipes here.

Kobbari Kandi Pachadi ~ Coconut and Toor Dal Chutney

Ingredients :Toor Dal : ¼ cup
Fresh Coconut : Half shell
Tamarind : Small piece
Whole Red Chillies : 4
Mustard Seeds : ¼ tsp
Chana Dal : ¼ tsp
Urad Dal : ¼ tsp
Curry Leaves : 1 stem
Cumin Seeds : ½ tsp
Oil : 2 tsp
Salt to taste

Method :

Heat a teaspoon of oil in a heavy bottomed pan. Add the toor dal, cumin seeds and whole red chillies on low flame till they turn into golden brown color. Switch off the flame and allow it to cool. Chop the coconut into small pieces and set aside. Grind the coconut, roasted toor dal, salt and tamarind into a paste using a little water. Transfer the chutney into a bowl. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, chana dal and urad dal and let them splutter. Now add the curry leaves and fry for few seconds. Add this seasoning to the chutney and mix well. Serve with hot steamed rice, ghee and some vadiyalu / papads.

Other Names : Coconut and Red Gram Chutney, Kandi Kobbari Pachadi.

You can check other chutney recipes here.

 

Keera Dosakaya Pappu ~ Cucumber Dal

Ingredients :Chopped Cucumber / Keera Dosakaya : 1 cup
Toor Dal : ½ cup
Tomato : 1
Onion : 1
Green Chillies : 2 or 3
Whole Red Chillies : 1
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Garlic : 2 cloves
Curry Leaves : 1 stem
Red Chilli Powder : ¼ teaspoon (Optional)
A pinch of turmeric powder
A pinch of hing
Salt to taste
Oil : 1 tsp
Water : 1 cup

Method :

Put the toor dal, chopped cucumber, chopped tomato, chopped onion and water in a pressure cooker and cook for 3 whistles. Switch off the flame and wait until the pressure go off. Remove the dal mixture from the cooker and add the salt, turmeric powder and red chilli powder and set aside. heat oil in a pan and add the mustard seeds, chana dal, urad dal and garlic cloves and let them splutter. Then add the curry leaves, red chilli and hing and fry for few seconds. Add the dal mixture and cook for another few minutes. Serve with hot steamed rice and dollop of ghee.

Other Names : Keera Dal, Keeradosa Pappu.

Aratikaya (Plantain) Masala Vada

Ingredients :Chopped Plantain / Raw Banana : 1 cup
Split Bengal Gram /Chana Dal : ½ cup
Onion : 1
Green Chillies : 2 or 3
Garlic : 2 cloves
Ginger : 1 inch piece
Salt to taste
Chopped Fresh Coriander Leaves
Oil for deep frying

Method :

Soak the chana dal in water for 4 hours and then drain. Grind the chana dal into a coarse paste along with green chillies, garlic and ginger. Peel and chop the onion into small pieces and set aside. Wash, peel and chop the plantain into pieces and pressure cook for 3 whistles. Mash the boiled plantain and set aside. Then add the chana dal paste, chopped coriander leaves, salt and chopped onion to the mashed plantain. Mix very well. Heat oil in a pan for deep frying. Apply little oil or water on palm. Take lemon size ball of plantain mixture, flatten them a little and deep fry them in hot oil till golden color on both sides evenly. Remove and place them on a tissue paper. Serve hot with tomato ketchup and a cup of Chai.

Ratnapuri Gadda Payasam ~ Sweet Potato Kheer


Ingredients :Grated Sweet Potato : ¾ to 1 cup
Milk : 2 cups
Sugar : ¼ to ½ cup
Ghee : 1 tbsp
Cardamom Powder : 1 tsp
Cashews or Almonds

Method :

Wash, peel and grate the sweet potatoes and set aside. Melt a tablespoon of ghee in a vessel. Add and fry the grated sweet potato for few minutes. Now add the milk and cook for 5 minutes. Add the sugar and cardamom powder and cook for another few minutes. Switch off the flame and garnish with chopped nuts. Serve hot or chilled.

Other Names : Chilagada Dumpala Payasam, Sweet Potato Pudding, Ratalu Ki Kheer, Chikada Dumpa Payash, Shakarkand Paayasam, Genasu Kheer, Madhura Kizhandu Payasam.