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Kobbari Annam ~ Coconut Rice

Kobbari Annam ~ Coconut Rice

Kobbari Annam ~ Thengai Saadam
Ingredients :Cooked Rice : 2 to 3 cups
Fresh Coconut pieces : 1 cup
Green Chillies : 2 or 3
Whole Red Chillies : 2
Peanuts : 2 tsp
Cashews : 1 tsp
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Curry Leaves : 1 stem
Oil : 1 tbsp
Salt to taste

Method :

Grind the chopped coconut into a paste and set aside. Heat a tablespoon of oil in a vessel. Add the mustard seeds, chana dal, urad dal and peanuts and fry till they turn into golden color. Now add the cashews, slit green chillies, red chillies and curry leaves and fry for a minute. Add the coconut and fry for few seconds. Now add the cooked rice and salt to it and mix well. Heat for 2 minutes and switch off the flame. Serve hot.

Other Names : Thengai Saadam, Thenga Choru, Thengina Anna, Nariyal Chawal, Kobbari Annamu.

Nuvvula Patti (Chikki) ~ Sesame Seeds Brittle

Ingredients :White Sesame Seeds : ¾ cup
Powdered Jaggery : 1 cup
Ghee : 1 tsp

Method : 

  • Dry roast the sesame seeds till it becomes light golden color and let it cool completely.
  • Grease a plate with ghee and keep it aside.
  • Take the jaggery in a heavy bottomed pan. Heat until the jaggery is melted and smooth.
  • Turn off the flame and add the roasted sesame seeds and mix well quickly.
  • Pour it into a greased plate and draw the lines using greased knife.
  • Allow it to cool and break into pieces.
  • Store in an airtight container.

You might also like to check these recipes:

Other Names : Nuvvu Pappu Chikki, Sesame Seeds Chikki, Sesame and jaggery Brittle, Til Chikki

Vepudu Senagapappu ~ Deep Fried Chana Dal


Ingredients :Split Bengal Gram (Chana Dal) : One Cup
Oil for deep frying
Red Chilli Powder to taste
Salt to taste

Method :

Soak the chana dal for 6 hours. Drain and dry the chana dal on a clean cloth and set aside. Heat oil in a vessel for deep frying. Deep fry the chana dal in hot oil until they become golden color. Remove and place them on a tissue paper. Sprinkle the salt and red chilli powder and store in a airtight container. Serve as a snack.

Other Names : Karam Senagapappu, Spicy and Crunchy Chana Dal, Fried Split Bengal Gram, Vepina Senagapappu, Fried Kadalai Paruppu, Fried Kadale Bele.

Puffed Rice and Green Peas Upma

Ingredients :Puffed Rice : 2 cups
Onion : 1
Tomato : 1
Fresh Green Peas (Shelled) : 1 ½ tbsp
Green Chillies : 1 or 2
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Curry Leaves : 1 stem
Fresh Coriander Leaves
Lemon Juice : 2 teaspoon (Optional)
Salt to taste
Oil : 1 tbsp

Method :

Soak the puffed rice in water for 2 minutes and drain it to remove all excess water and set aside. Peel and chop the onion into small pieces and keep it aside. Chop the tomato into pieces and set aside. Heat a tablespoon of in a vessel. Add the mustard seeds, chana dal and urad dal and let them splutter. When they start to splutter, add the curry leaves, chopped green chillies and chopped onion and fry for 2 minutes. Add the chopped tomato, green peas and little water and cover with a lid. Let it cook completely. Now add the soaked puffed rice, salt, coriander leaves and lemon juice. Mix well and turn off the flame. Serve hot.

Other Names : Borugulu Pachi Batani Upma, Puffed Rice and Fresh Peas Upma, Green Peas Buggani

Fried Idly

Ingredients :Leftover idlis : 7
Chat Masala or Red chilli powder : ½ tsp
Oil for deep frying

Method :

Cut the idli into strips and set aside. Heat oil in a vessel for deep frying. Deep fry the idlis in hot oil till they turn light golden color. Remove from the oil and immediately sprinkle the fried idlis with chat masala or red chilli powder. Serve hot with chutney or tomato ketchup.

Other Names : Fried Idli, Idly Fry

Beans Pesarapappu Patoli

Ingredients :Chopped Beans : 1 cup
Moong Dal : ½ cup
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Green Chillies : 4 or 5
Chopped Ginger : 1 to 2 tsp
Curry Leaves : 1 stem
A pinch of turmeric powder
Oil : 2 tsp
Salt to taste

Method :

Soak the moong dal in hot water for 15 minutes and grind into a coarse paste along with green chillies, ginger and little water. Pressure cook it for 3 whistles. Turn off the flame and wait until the pressure go off. Mash the moong dal mixture and set aside. Break the beans and remove the fiber. Chop them into medium size pieces and pressure cook for 3 whistles. Heat two teaspoons of oil in a vessel and add the mustard seeds, chana dal, urad dal and let them splutter. When the seeds stop popping, add the curry leaves and fry for few seconds. Add the beans, mashed moong dal mixture, salt and turmeric powder. Mix well and fry for two minutes. Switch off the flame and serve with hot steamed rice.

Other Names : Beans Usli, Beans Pesara Patodi, Beans Moong dal Usli

Sonti Tea ~ Tea with Dried Ginger Powder

Ingredients :Tea Powder : 2 tsp
Water : 2 cups
Milk : ½ cup
A big pinch of dried ginger powder
Sugar to taste

Method :

Bring two cups of water to boil, then add the tea powder, milk and sugar. Let it boil on a low flame for 5 minutes. Add the dried ginger powder and boil for few seconds. Switch off the flame. Strain the tea into cups and serve.

Other Names : Sonti Tea, Sukku Tea, Chukku Tea, Dried Ginger Tea.

Kobbari Podi ~ Spiced Fresh Coconut Powder

Ingredients :Fresh Coconut : Half shell
Coriander Seeds : 2 tsp
Chana Dal : 4 tsp
Urad Dal : 1 tsp
Whole Red Chillies : 5
Garlic : 2 or 3 pods
Salt to taste
Oil : 4 tsp

Method :

Grate the coconut and set aside. Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal and urad dal and fry until golden brown color. Finally add the whole red chillies and let it fry for another few seconds. Remove from the flame and allow it to cool. In the same pan, add another tablespoon of oil and grated coconut. Fry until light golden color. When they turn little crisp, remove from the pan and let it cool completely. Grind the roasted spices, salt and garlic to a powder. Add the roasted coconut to the spice powder and blenderise it again. Serve with hot steamed rice, dosa or idli. Store in a airtight container.

Other Names : Kobbari Karam, Pachi Kobbari Podi, Spicy Coconut Powder

Beetroot Pappula Koora ~ Beetroot with Spiced Dalia Powder

Ingredients :Beetroot : 2 medium sized
Spicy Dalia Powder : 1 tbsp
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Curry Leaves : 1 stem
Red Chilli Powder : ½ to 1 tsp
A big pinch of Turmeric Powder
Salt to taste
Oil : 2 tsp

Method :Wash, peel and chop the beetroot into small pieces and pressure cook for 3 or 4 whistles. Turn off the flame and wait until the pressure go off. Heat two teaspoons of oil in a pan. Add the mustard seeds, chana dal and urad dal and allow them splutter. When the seeds stop popping, add the curry leaves and fry for a minute. Add the beetroot, salt, turmeric powder, red chilli powder and roasted gram powder. Mix well and fry for 2 minutes. Remove from the flame and serve with steamed rice.Other Names : Beetroot Pappula Podi Kura, Beetroot Curry with Spicy Roasted Gram Powder.

Jeedipappu Pakam - Andhra Special Cashew Sweet

Jeedipappu Bellam Achu or Kaju Pakam Recipe - A traditional Andhra sweet made with cashew nuts and jaggery.

What is jeedipappu pakam?

Jeedipappu Pakam or Jeedi Pappu Achu is a very famous and traditional Andhra sweet made with whole cashew nuts and jaggery. The texture and taste of Kaju Pakam are completely different from Kaju Chikki.

Traditionally, we don't cut them into squares as I did here. We make a small or large disc shape Jeedipappu Achu and just break them into uneven size pieces.

This traditional cashew sweet requires only 3 ingredients to make. The addition of cardamom will give a great flavor but it is totally optional.

How to make it vegan?

Replace ghee with coconut oil to make it vegan.

How long can I store it for?

It can be stored in an airtight container for up to 10 days.

Serving suggestions:

It can be served as a sweet snack with a cup of coffee or tea.

You can also make it during Indian festivals such as Diwali, Janmashtami, or Sankranti.

Tips:

Do not skip ghee. It will give a good texture and taste to the sweet.

The jaggery syrup consistency is very important to get the perfect Kaju Pakam.

Do not forget to stir after removing the pan from the heat. It helps to coat the jaggery evenly. 

You can also add a little bit of yellow food color to the jaggery syrup to get the store-bought jeedipappu pakam look.

Step by step preparation:

Heat a heavy-bottomed pan and add whole cashew nuts.

Keep stirring and roast them on a low flame for about 2 minutes. No need to change the color.

Turn off the flame and let them cool completely.

Combine the chopped jaggery and little water in a pan or vessel. The amount of the water should be just enough to immerse the jaggery.

Keep mixing to dissolve the jaggery.

When the jaggery is completely dissolved, strain the syrup to remove any impurities if needed.

Then continue boiling the syrup until you get a thick and soft ball consistency.

To check the consistency, drop a little bit of syrup in water and you should be able to gather the syrup and make a ball.

Now reduce the flame to low and add ghee and cardamom powder. Mix well to combine.

Now add the roasted cashews to the prepared jaggery syrup and combine.

Keep stirring over a low flame for about 2 minutes.

Now remove the pan from the flame.

Continue stirring for another 5 minutes until you get a thick and well-coated cashew mixture.

Don't let it cool completely.

When it is thick and heavy, transfer it to a greased plate.

Flatten the mixture with a rolling pin or greased hands when it is still warm.

Shape the mixture into a disc or cut it into pieces.

Store in an airtight container.

Few more traditional Andhra sweet recipes:

How to make jeedipappu pakam recipe video below:

Print Recipe

Jeedipappu Pakam - Andhra Style Cashew Brittle Recipe

How to Make Jeedipappu Achu or Kaju Pakam Recipe with step by step photos and video. A traditional Andhra sweet made with cashews and jaggery
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert, Snack, Sweet
Cuisine: Andhra, Indian, South Indian
Servings: 8
Calories: 253kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Cashew Nuts
  • 1.5 cups Jaggery
  • 1 teaspoon Ghee
  • A big pinch of Cardamom Powder optional

Instructions

  • Heat a pan and dry roast cashew nuts over a low flame for 4-5 minutes.
  • Turn off the flame and keep them aside.
  • Take jaggery and little water in a pan and keep mixing.
  • When the jaggery is completely melted, strain the syrup to remove any impurities if needed.
  • Boil the syrup until thick and soft ball consistency. 
  • To check the consistency, drop little bit of syrup in water and you should be able to gather the syrup and make a ball. 
  • Now add ghee and cardamom powder and mix everything well.
  • Reduce the flame to low and add the roasted cashews and keep mixing for 2 minutes. 
  • Remove the pan from the heat and continue mixing for another 5 minutes until you get a thick mixture.
  • Transfer to a greased plate and flatten it with greased hands or rolling pin when it is still warm.
  • Cut into pieces if needed.
  • Store in an airtight container.

Video

Notes

Do not skip ghee. It will give a good texture and taste to the sweet.
The jaggery syrup consistency is very important to get the perfect Kaju Pakam.
Do not forget stirring after removing from the heat. It helps to coat the jaggery evenly. 

Nutrition

Calories: 253kcal | Carbohydrates: 42g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 106mg | Sugar: 38g | Calcium: 19mg | Iron: 1.4mg

Chilakada Dumpala Kobbari Vepudu ~ Sweet Potato and Coconut Fry


Ingredients :
Chopped Sweet Potato : 1 cup
Dry Coconut Powder : 1 tbsp
Red Chilli Powder : ½ tsp
Oil : 1 tbsp
A big pinch of turmeric powder
Salt to taste  

Method :

Wash, peel and chop the sweet potato into small pieces and set aside. Heat a tablespoon of oil in a pan, add the chopped sweet potato and turmeric powder and mix well. Cover with a lid and let them cook for till soft. Stir occasionally. Open the lid and fry until light golden color. Add the dry coconut powder, red chilli powder and salt and fry for few seconds. Turn off the heat and serve with hot steamed rice.

Other Names : Chilagada Dumpa Kobbari Karam, Sweet Potato and Coconut Fry.

Gutti Vankaya Ulli Karam ~ Stuffed Eggplant with Onion

Ingredients :Eggplants : 6
Onions : 2
Tamarind Pulp : 1 tsp
Ginger : 1 inch piece
Garlic Pods : 1 or 2
Red Chilli Powder : ½ to 1 tsp
Salt to taste
A big pinch of turmeric
Oil : 2 tbsp

Method :

Grind the chopped onions, ginger, garlic, salt, red chilli powder, tamarind pulp and turmeric powder to a paste. Heat a table spoon of oil in a pan. Add and fry the onion mixture for 8 to 10 minutes. Turn off the heat and cool. Wash the eggplants and make a plus shape slit and set aside. Heat a table spoon of oil in a wide pan, add the eggplants and close the lid and let it cook completely. Turn off the flame and allow it to cool. Stuff the eggplants with fried onion mixture and serve with hot steamed rice.