Special Sweet - Bobbatlu/polilu

Ingredients :


• Toor dal (Kandi pappu)/chana dal (pacchi chanaga pappu)- 1 1/2 cups
• Jaggery- 1 1/2 cups
• Grated coconut- 1/2 cup
• Cardamom- 1 spoon
• All purpose flour (Maida)- 2cups
• Oil- 4 tsps
• 2 pinches of salt
  Semolina (halfcup)

Preparation:

Cook the Toor dal, till its soft but still holding its shape. (See the picture above). It’s important not to over cook the dal. Drain all the water (make sure there is absolutely no water in the dal) and let the dal cool down for few minutes.Now transfer the dal to a food processor with the grated jaggery, coconut and cardamom powder. Pulse or grind the whole mixture till smooth. Taste it, if you feel you need more sweet add little more jaggery to it. The purnam mixture is ready.

Mix all the above ingredients with some water. The consistency of the dough should be little bit softer than chapathi dough. When you pull the dough, it should stretch easily. Cover the dough and leave it for four hours.while mixing the dough add more oil...then it will be easy..While pressing the poli just apply the oil to u r hands and apply some oil to cover(plastic paper) then press it as small roti....dont press more..if u press more puram will cum out... Roast the poli on pan/tawa by applying oil/ghee on both sides in low flame..

Note: 

Take little dougth and then keep puram in it...(too little is fine)

If u add ghee u will feel the nice taste..... so try to add ghee while frying....

Rice Combination - Menthukura pappu

Ingredients:


1 cup packed menthu akkulu/menthu kura 
1 cup tur dal (kandi pappu, red gram)
1 medium sized onion chopped finely
1 tomato, finely chopped (optional)
4-5 green chillis slit length wise(indian variety)
1/3 tsp turmeric (pasupu)
2 whole dry red chillis(deseed and tear into pieces)
5 garlic flakes slightly crushed
1 tsp chopped ginger
10 curry leaves
1 tsp cumin seeds(jeera)
1/2 tsp mustard seeds (ria,aavaalu)
1 tsp salt
chopped coriander leaves for garnish
2 cups water
oil

Preparation :

Heat 1 tbsp oil in a sauce pan and add the mustard seeds and let them splutter.
      Now add the cumin seeds, slightly crushed garlic, whole red chilli pieces and curry leaves and fry for a minute. This is called “Popu” or “Talimpu” in Telugu (Andhra). The tempering adds flavor to the dish.
Now add the chopped onions, chopped ginger and green chillis and fry for 2 minutes on medium heat.Add the chopped tomatoes and saute for 3 mts. Remove from heat.Add this tempering mixture and turmeric to tur dal and add 2 cups of water in a pressure cooker.Now add the washed and picked fenugreek leaves (menthu kura) on top and pressure cook upto till three to four whistles or until tur dal is soft.Wait until the pressure is released and remove the lid.Add salt to this cooked mixture and mash with ladle till well combined.Garnish with coriander leaves.

Serve hot with rice and ghee, papad and vadiyaalu and you have a complete meal. You can also serve with rotis.

New Snack - Corn Pakodi

Ingredients:

1. Corn – 1cup (I used the frozen corn)
2. All purpose flour or Maida  - 1cup
3. Rice flour – 1/2 cup
4. Green chilli paste – 1tsp
5. Ginger paste – 1tsp
6. Cumin  – 1tsp
7. Salt to taste
8. Oil for deep frying

                                          Method:

• Mix all the above ingredients with a little water and make a thick batter.
• Take a spoonful  of the batter (need not worry abt the shape) ,drop them in oil carefully and  deep fry in oil till golden brown.

                                                                                        

Enjoy them with any chutney or tomato sauce.

Special Rice - Capsicum Rice

Ingredients:

1. Cooked rice – 3cups
2. Capsicums -2 (big size)
3. Ghee/oil – 2tsp
4. Curry leaves – few
5. Salt to taste
6. Roasted peanuts for garnish.

Masala powder:

Roast the following ingredients in ghee and grind them into a powder along with grated coconut.

1. Red chillies – 3 to 4
2. Coriander seeds -  1 tsp
3. Cumin seeds – 1tsp
4. Urad dal – 1tsp
5. Cinnamon stick -1″
6. Peanuts – 2tsp
7. Grated coconut – 1tsp
8. Ghee(clarified butter) – 2tsp
9. Lemon juice – 1tsp(optional)

Method:

• In a wide bottom pan heat oil /ghee,add mustard seeds and curry leaves.
• After the mustard starts spluttering add capsicum pieces and cook for 5min.(Do not over cook the capsicum)
• To this add the above ground powder , salt and mix well.
• Reduce the heat and add the cooked rice and combine with the mixture and salt well.
• Turn off the stove ,add roasted  peanuts at the end, mix well and serve with  raita or any gravy of your choice.

Storage snacks - Murukulu

Ingredients:

chenna flour - 1 cup
rice flour - 1cup
chilli powder - 1 spoon
vaamu/ajwan- 1 spoon
turmeric powder - 1/2 spoon
oil - for mixing the dough (2 spoons)
oil - for deep fry.

Preparation:

Take a boul add the chenna flour and rice flour mix it,and then add turmeric powder,chilli powder,vammu/ajwan one by one.mix it properly without water.

 After that add the heated oil for mixing and then use the water also for mixing dough.

then use the murukulu stand for rounds and tehn keep it in oil for deep fry..

.finally the snacks are ready...

Rasam combination - Chicken fry

Ingredients

chicken pieces : 1/2 kg
turmeric powder-1 spoon
chilli powder-4 spoons
dhaniya powder - 2 spoons
garam masala - 1/2 spoon
ginger garlic paste - 1 spoon
curd - 3spoons
corn flour - 1 spoon
lavangam
patta
sompu
bay leaf
onion

Preparation:

clean the chicken first and add alla the powders one by one.add then add salt,curd,ginger garlic paste.mix it properly.keep it aside for 10min and then
keep it in oven for 10min...

then heat the pan and add oil,cloves,bay leaf,pakka,sompu in it fry it nicely.again add onion and curry leaves fry it nicely.
add the chicken fry it for few minutes and then adjust the salt and chilli powder...garnish with corriender

Note: oven is not there means magnet it and keep in fridge for 1 hr and then fry it for few more minutes xtra...

Sunday Special - ChickenFry

Ingredients:

Chicken: 5 pieces
chilli powder - 3 spoons
turmeric powder - 1/2 spoon
dhaniya powder - 2 spoons
ginger and garlic paste - 1 spoon
curd - 2 spoons
salt
onion - 1
oil
curry leaves

Preparation :

Clean the chicken first,and then add salt,turmeric powder,chilli powder,ginger garlic paste,curd,dhaniya powder one by one.and mix it properly.

After that keep it in oven for 10 min without adding water and oil.

Heat the pan add 3 to 5 spoons of oil and add curry leaves,and onions,fry it nicely till raw smell goes..after that add the chicken fry it for 5 min...according to the taste adjust salt and the chilli powder...then fry it for few min...

finally the spicy chicken is ready to serve....

Note: If u r not having the oven means just magnet it and keep it in fridge for 1 hour...(fry few more minutes xtra).