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Spicy Roasted Peanuts

Spicy Roasted Peanuts

~ మసాలా వేరుశెనగపప్పు ~
Ingredients :Peanuts : 1 cup
Ghee : 1 tsp
Black Pepper Powder : ¼ tsp
A big pinch of sugar (Optional)
Red Chilli Powder to taste
Salt to taste

Masala Verusenagapappu ~ Masala Roasted Peanuts
Method :

Dry roast the peanuts until brown color and allow it to cool. Remove the husk and set aside. Heat one teaspoon of ghee in a pan. Add the roasted peanuts and fry for few seconds. Sprinkle the salt, red chilli powder, pepper powder and sugar and mix well. Turn off the flame and let it cool completely. Store in a airtight container and serve as a snack.

Mokkajonna Dosa ~ Corn Dosa

Ingredients :Corn Kernels : 2 cups
Raw Rice : 1 cup
Green Chillies : 3 to 5
Ginger : 1 inch piece
Salt to taste
Oil

Method :Wash and soak the rice for 4 to 5 hours and grind into a paste and set aside. Grind the corn kernels along with green chillies and ginger into a smooth paste. Mix the rice batter, corn paste and salt with water and make into dosa batter. Heat a tava or non stick pan. Pour one ladle batter on the pan and spread evenly. Pour a little oil around the edges. Fry both sides of dosa on medium flame. Remove from the tava and serve hot with chutney.

Other Names : Mokkajonna Dosalu, Sweet Corn Dosa, Makai Dosa, Makka Dosai.

Sattu Pindi ( సత్తు పిండి )

Sattu Pindi (సత్తు పిండి) ~ Sweet Corn LadduIngredients :Fresh Corn Kernels : 1 cup
Grated Jaggery : ¼ to ½ cup
Ghee : 1 tsp
Cardamom Pods : 2

Method :

Dry roast the corn kernels on low or medium flame till they turn into brown color. Grind the roasted corn along with cardamom seeds into a powder. Now add the grated jaggery and grind again. Transfer the corn mixture into a bowl. Add the ghee and mix very well. Divide into equal portions and shape them into round balls.

Gummadikaya Teepi Koora ~ Red Pumpkin Sweet Curry

Ingredients :Chopped Red Pumpkin : 1 cup
Mustard Seeds : 1 tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Curry Leaves : 1 stem
Whole Red Chillies : 1 or 2
Grated Jaggery : 1 tsp
Turmeric powder : ¼ tsp
Oil : 2 tsp
Salt to taste

Method :

Wash, peel and chop the red pumpkin into pieces and set aside. Heat oil in a vessel and add the mustard seeds, chana dal and urad dal and let them splutter. When the seeds stop popping, add the red chillies and curry leaves and fry for few seconds. Then add the chopped pumpkin, turmeric, salt and little water to it. Mix well, cover with a lid. Let it cook completely. When it's done, add the grated jaggery and fry for two minutes. Switch off the flame and serve with hot rice or roti.

Other Names : Erra Gummadikaya Thiyya Koora, Red Pumpkin Sweet Curry, Manchi Gummadi Kura.

Rava Kesari ~ Suji Ka Halwa

Ingredients :Semolina : 1 cup
Sugar : 1 cup
Water : 3 cups
Cashews : 20
Ghee : ½ cup
Cardamom Powder : ½ tsp
A pinch of food color(optional)

Method :

Roast the semolina in one table spoon of ghee until light golden color and keep it aside. Fry the cashews in ghee and set aside. Bring 3 cups of water to boil and add the roasted semolina to it and mix well. Cover with and lid and let it cook completely. When the water evaporates, add the sugar, cardamom powder, food color and ghee and mix very well. Cook for sometime. When it thickens, add little ghee and remove from the heat. Spread in a greased plate and cut into small pieces Garnish with fried cashews and serve.

Other Names : Bombay Rava Halwa, Suji Kaa Halwa, Rawa Kesari, Sooji Kesari.

Beerakaya Bajji Recipe - Heerekai Bajji - South Indian Style Ridge Gourd Pakora {Video}

South Indian Style Ridge Gourd Bajji or Turai Bajji Recipe with step by step photos and video.
Ridge Gourd Bajji is a famous pakora or fritter across South India. It is termed Beerakaya Bajji in Telugu, Heerekai Bajji in Kannada, Peechinga Bajji in Malayalam and Peerkangai Bajji in Tamil languages.
We make these bajjis or fritters as an evening snack or as a Naivedyam during festivals like Ugadi, Sankranti and Dasara.

Few More Snack Recipes on the blog:

If you are looking for more ridge gourd recipes then do check Beerakaya Pesara Pappu, Beerakaya Perugu Pachadi, Beerakaya Pappu and Beerakaya Tomato Pachadi.

How to Make Beerakaya Bajji or Ridge Gourd Bajji Recipe Video:

Print Recipe
5 from 1 vote

South Indian Style Ridge Gourd Pakora

How to Make South Indian Ridge Gourd Pakora or Fritters Recipe with step by step photos and video. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: Indian, South Indian
Servings: 4
Calories: 278kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 Ridge Gourd
  • 1 cup Gram Flour
  • ¼ cup Rice Flour
  • 2 teaspoon Red Chilli Powder
  • ¼ teaspoon Turmeric Powder (optional)
  • ¼ teaspoon Carom Seeds
  • A pinch of Hing (optional)
  • A pinch of Baking Soda
  • Salt to taste
  • Oil for deep frying

Instructions

  • Wash and lightly peel the ridge gourd. Cut them into thin slices and set aside.
  • Heat oil in a pan for deep frying.
  • Combine the gram flour, rice, flour, salt, chilli powder, hing, ajwain and baking soda in a mixing bowl.
  • Whisk until well combined.
  • Make a thick and smooth batter by adding water little by little.
  • Dip the ridge gourd slice into the batter and deep fry in hot oil over medium flame till golden brown and crisp.
  • Remove from oil and serve hot with chutney or ketchup.

Video

Youtube video

Nutrition

Calories: 278kcal | Carbohydrates: 26g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 280mg | Fiber: 4g | Sugar: 3g | Vitamin A: 400IU | Calcium: 18mg | Iron: 1.7mg

Beerakaya Bajji or Heerekai Bajji Recipe with Step by Step Photos:

  • Lightly peel the washed ridge gourd and cut into thin slices. Keep them aside.

  • Combine the measured gram flour, rice flour, turmeric powder, red chilli powder, hing, carom seeds and baking soda in a mixing bowl.

  • Whisk until well combined.
  • Pour water little by little and whisk until you get a smooth and thick batter.

  • The batter should neither be too thick nor too thin.

  • Dip each ridge gourd slice into the batter and make sure it is evenly coated with batter.

  • Carefully drop the batter coated slices into the hot oil and deep fry them over medium flame until golden color and crisp.

  • When they are fried, remove from the oil and place them on a paper towel.
  • Serve hot with chutney or ketchup.

 

Kobbari Palleela Pachadi ~ Coconut Peanut Chutney

Kobbari Pallila Pachadi ~ Coconut and Peanut Chutney

Ingredients :

Peanuts : ½ cup

Fresh Coconut : Half shell

Green Chillies : 3 to 5

Whole Red Chillies : 1

Curry Leaves : 1 stem

Mustard Seeds : ½ tsp

Cumin Seeds : ½ tsp

Salt to taste

Oil : 1 tsp

Method :

Chop the coconut into small pieces and set aside. Dry roast the peanuts until brown color and allow it to cool. Remove the skin and keep it aside. Grind the coconut, roasted peanuts, salt and green chillies into a paste with water. Transfer the chutney into a cup and set aside. Heat one teaspoon of oil in a pan for seasoning. Add the mustard seeds and cumin seeds and let them splutter. When the seeds stop popping, add the red chilli and curry leaves and fry for few seconds. Add this seasoning to the chutney and mix well. Serve with idili, dosa, pongal or upma.

Ulli Garelu ~ Onion Vada

Ingredients :Urad Dal : 1 cup
Onion : 1
Ginger : 1 inch piece
Green Chillies : 3 or 4
Salt to taste
Oil for deep frying

Method :Wash and soak the urad dal for 6 hours. Peel and chop the onion into small pieces and set aside. Drain and grind the soaked urad dal, ginger and green chillies into a paste with little water. Now add the chopped onions and salt to it and mix well. Heat oil in a deep frying vessel. Apply little water or oil on palm and take lemon size ball of urad dal batter, flatten them a little, make a hole in the middle. Deep fry them in hot oil, till they turn golden brown color. Remove from the oil and serve hot with chutney.

Gasagasala Podi ~ Spicy Poppy Seeds Powder

Ingredients :Poppy Seeds : 50 gms
Chana Dal : 2 tsp
Coriander Seeds : 1 tsp
Urad Dal : 1 tsp
Garlic Cloves : 2 or 3
Whole Red Chillies : 5
Tamarind : small piece
Oil : 1 tsp
Salt to taste

Method :Dry roast the poppy seeds till they change color and allow it to cool. Heat one teaspoon of oil in a pan add and fry the coriander seeds, chana dal, red chillies and urad dal to brown color. Let it cool completely. Grind all the roasted ingredients along with salt, garlic and tamarind into a powder. Serve with hot steamed rice and dollop of ghee.

Bellam Pongali Recipe - How to make Andhra Style Jaggery Pongal Recipe - Naivedyam Recipes

how to make bellam pongali, andhra style bellam pongali, how to make bellam pongali, recipe of bellam pongali

If you are looking for more festival recipes then do check Paramannam, Pulihora, Rava Pulihora, Poornam Boorelu, Curd Rice, Bobbatlu, Chana Dal payasam and Jaggery Rava Kesari.

Here's a complete list of Sankranti Recipes

Bellam Pongali Recipe

 Hari Chandana PIndianDessert
Prep Time: 5 mins    |  Cook time: 20 mins    |  Serves: 4
Ingredients:

  • 1 cup Raw Rice
  • 1 cup powdered Jaggery
  • ¼ cup Chana Dal
  • 3 cups Water
  • 1 to 1 ¼ cups Milk
  • ½ teaspoon Cardamom Powder
  • 1 tablespoon Dry Coconut Slices
  • Cashews and Raisins
  • 2 - 3 tablespoon Ghee
how to prepare bellam pongali, andhra bellam pongali recipe, naivedyam recipe, andhra recipes

Method:

  • Wash the rice and chana dal and pressure it with 3 cups of water for 3 - 4 whistles.
  • Switch off the flame and wait until pressure gets
    released by itself.
recipe of jaggery pongal, how to make jaggery pongal, sweet jaggery pongal
  • Add the milk and cardamom powder to the cooked rice and let it simmer for 3 - 4 minutes.
  • Remove from the heat and add the powdered jaggery. Mix well and cover with a lid.
  • Mix again after 2 minutes. Mix well until jaggery melts.
how to make pongali, pongali prasadam, sweet pongal naivedyam, how to prepare sweet pongal, recipe for bellam pongali
  • Heat ghee in a pan and fry the coconut pieces, cashews and raisins to golden brown.
  • Pour this over the rice mixture and mix well. Serve!

You might also like to check these Festival Recipes:

Chukkakura Pachadi ~ Sorrel Spinach Chutney

Ingredients :Sorrel Spinach / Green Sorrel Leaves : 4 small bunches
Coriander Seeds : 1 tsp
Urad Dal : 1 tsp
Fenugreek Seeds : 4
Onion : 1 small
Turmeric : ¼ tsp
Tamarind : very small piece
Whole Red Chillies : 5
Salt to taste
Oil : 2 tsp

For seasoning :

Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Whole Red Chilli : 1

Method :

Soak the tamarind in water for few minutes and set aside. Heat one teaspoon of oil in a pan. Add and fry the coriander seeds, urad dal and fenugreek seeds to brown color. Now add the red chillies and fry for few seconds. Take it from the pan and allow it to cool. Wash and chop the sorrel spinach and set aside. Heat one teaspoon of oil in a pan and add the chopped sorrel spinach and turmeric to it and cook for 5 minutes. Turn off the flame and let it cool completely. Peel and chop the onion into small pieces and set aside. Grind the roasted spices into fine powder. Then add the soaked tamarind, sorrel spinach, salt and chopped onion to it and grind for a few seconds. Transfer the chutney into a cup and set aside. Heat one teaspoon of oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal and let them splutter. When the seeds stop tossing, add the red chilli and fry for a few seconds. Add this seasoning to the chutney and mix well.

Other Names : Ambat Chukka Chutney, Khatti Palak Chutney, Khatta Palak Chutney, Chukka Koora Pachadi

Dondakaya Nuvvu Pettina Kura ~ Tindora Curry with Sesame Seeds

~ Dondakaya Nuvvupodi Koora ~
Ingredients :Ivy Gourd / Tindora : ¼ kg
Sesame Seeds : 1 tbsp
Whole Red Chillies : 3 to 5
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Turmeric Powder : ¼ tsp
Curry Leaves : 1 stem
Oil : 2 tsp
Salt to taste

Method :

Dry roast the sesame seeds and red chillies till golden brown color. Switch off the flame and let it cool completely. Grind the roasted sesame seeds in a blender into powder and set aside. Wash and chop the ivy gourd and pressure cook for 3 whistles. Heat oil in a vessel and 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 few seconds. Then add the cooked ivy gourd, salt, red chilli powder and sesame seeds powder to it and fry for few minutes. Turn off the heat and serve hot with rice or roti.

Other Names : Nuvvu Pindi Dondakaya Kura, Dondakaya Nuvvpappu Koora, Ivy Gourd Curry with Sesame Seeds, Dondakaya Nuvvula Koora.