Happy New Year and Saggubiyyam Payasam

Wish you all a happy and prosperous new year 2009!


Sabudana Kheer

What you need:

Sago or sabudana or saggubiyyam-1/2 cup
Milk-3 cups
Sugar-1/2 cup
Cashew nuts-4 broken into pieces
Almonds-4 (broken)
Cardomam powder-a pinch
Ghee 1 tablespoon

How to make:

Wash and soak the sago in a bowl(I have used small sized sago). Heat 1 of teaspoon ghee in a pan and fry the broken cashew nuts till they turn brown in colour. Keep them aside. Boil the milk and add sago and the remaining ghee. Cook it on a low flame while stirring in intervals. Once the sago becomes transparent add the sugar and cardamom powder to it. Cook for two more minutes, turn off the stove and garnish it with the fried cashew nuts.

Aglio Olio

Hi friends! This is my 100th post :)

Ingredients:

Farfalle or butterfly shaped pasta-2 cups
Garlic cloves-5
Oregano-1 tablespoon
Salt-1 teaspoon

Chilli sause-1 tablespoon
Olive oil-2 tablespoons


Method:

1. Boil the pasta in a heavy bottomed vessel after adding 5 cups of water, one teaspoon of oil and a pinch of salt.
2. Once the pasta softens, drain the water and keep it aside.
3. Heat the remaining oil in a pan and add the crushed garlic, chilli sauce and salt.
4. Fry it for one-two minutes and add the cooked pasta to it. Cook it for two to three minutes on a medium flame.
5. Add the dried oregano powder and mix it well. Turn of the stove and serve it in a bowl…

Note: We can replace the chilli sauce with ripe chilli pieces.

Spicy Tomato Rasam

Ingredients for grinding:
Tomatoes-2 ripe and large
Green chillies-1
Grated coconut (fresh)-1 tablespoon
Onion-1 (optional)
Ginger-a small piece
Garlic clove-1
Red chilli powder-1teaspoon
Turmeric powder-1 teaspoon
Pepper powder-1 teaspoon
Salt-1 tablespoon
Sugar-1 teaspoon
Coriander seeds-1 teaspoon
Cumin seeds-1 teaspoon
Hing or asafoetida (inguva)-a pinch
Tamarind pulp-3 tablespoons

Ingredients for seasoning:
Dry chilli pieces-4
Curry leaves- a few
Mustard seeds-1 teaspoon
Fenugreek seeds-1 teaspoon
Cumin seeds-1 teaspoon
Urad dal-1 teaspoon
Oil-1 teaspoon
Ghee-1 teaspoon
Coriander leaves-a few

Method:
1. Grind all the above ingredients into a thick paste.
2. Heat the oil and ghee in a heavy bottomed vessel and the seasoning ingredients.
3. Once they splutter add the grinded paste and 5 cups of water.
4. Boil it for 10 minutes on a medium flame.
5. Turn off the stove and garnish with fresh coriander leaves. Serve it with hot rice and masala papad…

Grape Juice

A grape is the non-climacteric fruit that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or used for making jam, juice, jelly, vinegar, wine, grape seed extracts and grape seed oil. Grapes are also used in some kinds of candy.



Ingredients:

Black seedless grapes-30-35
Milk-100ml
Water-100ml
Sugar-1 tablespoon


Method:

Wash and transfer the grapes into a mixer. Add water and milk to it and blend it for 3-4 minutes. Add sugar according to the sweetness of grapes. Filter the juice and drink it.

Mullangi Sambar

Ingredients:

Mullangi or white radish-1
Toor dal or kandi pappu-1 cup
Green chillies-4
Dry chilli powder-1 teaspoon
Termeric powder-1 teaspoon
Sugar-1 teaspoon
Salt-1 tablespoon
Tamarind pulp-3 tablespoons
Ginger-a small piece
Garlic-2 cloves

For sambar powder: Dry roast and grind 1 teaspoon of cumin seeds, 1 teaspoon of coriander seeds, 4-5 fenegreek seeds, 10 blck pepper seeds and a pinch of hing into a powder.

For seasoning: Oil-2 tablespoons, dry chilli pieces-2, mustard seeds-1 teaspoon, cumin seeds-1 teaspoon and curry leaves-a few.

Method:
1. Wash and peel off the radish and cut it into thin circles.
2. Rinse the toor dal and cook it with sufficient water until it becomes soft.
3. Cut the green chillies, ginger and garlic into small pieces.
4. Heat the oil in a heavy bottomed vessel and add the dry chilli pieces, mustard seeds, cumin seeds and fenugreek seeds.
5. Once they splutter, add the curry leaves, chopped green chillies, ginger and garlic pieces and radish pieces.
6. Fry them for two to three minutes and add turmeric powder, chilli powder, salt sugar, cooked dal, tamarind pulp and 5-6 cups of water.
7. Cook it for 8 minutes on a medium flame and add the sambar powder.
8. Cook it for 3-4 minutes and turn off the stove. Serve it with hot rice and a dry curry of your own choice…

Methi Parata

Ingredients:

Wheet flour-4 cups
Fresh fenugreek leaves or menthikura-2 cups
Sugar-1 teaspoon-
Salt-1 teaspoon
Turmeric powder-a pinch
Red chilli powder-1 teaspoon
Azwain (vaamu)-1 teaspoon
Oil-1 cup






Method:

1. Wash and chop the fenugreek leaves.
2. Sieve the wheet flour into a big bowl and add the chilli powder, turmeric powder, salt, sugar, azwain, chopped fenugreek leaves and one tablespoon oil.
3. Add sufficient water and kneed it into a tough dough.
4. Keep it aside for fifteen minutes and divide it into a big lemon sized balls. Roll them into circle shaped pratas with a rolling pin.
5. Heat the pan and roast the pratas on both sides using a tablespoon of oil. Serve them hot with yogurt…

Dum Aloo

Ingredients:

Boiled and peeled baby potatoes-10-12
Tomatoes-2
Chopped fresh coriander leaves-a few
Chopped onions-2
Chopped green chillies-2
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Ginger-garlic paste-1 teaspoon
Salt-1 tablespoon
Cumin powder-1 tablespoon
Coriander powder-1 tablespoon
Garam masala-1 teaspoon
Butter or ghee-1 tablespoon
Oil- tablespoon



Method:

1. Heat the butter and the oil in a heavy bottomed vessel and add the chopped onions and green chillies.

2. Fry them until the onions become light brown in colour and add the chopped tomatoes. Fry them until they become soft.
3. Add the cumin powder, coriander powder, turmeric powder, chilli powder and salt.
4. Mix it well and add the boiled baby potatoes to it.
5. Stir it well and add one cup of water and cook for 4-5 minutes on a low flame.
6. Once the gravy becomes thick, add the garam masala and mix it well.
7. Turn off the stove and garnish it with fresh coriander leaves.
8. Serve it with hot rice or chapathis.

Kodi Guddu Pulusu

Eggs In Tamarind Soup





Ingredients:

Hard boiled eggs-4
Garam masala-1 teaspoon
Tamarind pulp-2 tablespoons
Fresh coriander leaves-a few

For grinding: One small onion, one small cut tomato, a small piece of ginger, two cloves of garlic, one teaspoon red chilli powder, one teaspoon turmeric powder and one tablespoon salt.

For seasoning: Oil-2 tablespoons, one chopped onion, two green chillies and a few curry leaves.

Method:

1. Heat the oil in a heavy bottomed vessel and add chopped onions, green chillies and curry leaves.
2. Fry them for two minutes on a medium flame and add the ground paste to it.
3. Fry it for three to four minutes and add the boiled and deshelled eggs to it.
4. Mix it weel and add the tamarind pulp and four cups of water. Boil it for four minutes.
5. Add garam masala and fresh coriander leaves and turn off the stove. Serve it with hot rice…

Alugadda Menthikura

Aloo Methi

Ingredients:

Boiled and cubed potatoes (alugadda or bangala dumpa)-2 cups
Menthi kura or fresh fenugreek leaves-2 cups
Chopped onions-2
Chopped green chillies-2
Turmeric powder-a pinch
Red chilly powder-1 teaspoon
Ginger-garlic paste-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons


Method:

1. Heat the oil in a pan and add the onions, green chillies and ginger garlic paste and fry until the onions turn brown in colour.
2. Now add the chopped fenugreek leaves and fry for two minutes.
3. Add the cubed potatoes and stir them.
4. Add the turmeric powder, red chilly powder and salt. Cover the pan with a lid and cook it for 6-8 minutes on a medium flame.
5. Turn off the stove and serve with hot rice and rasam or pachi pulusu.

Sorakaya Pulusu

Ingredients:

Peeled and diced bottle gourd-10-12 pieces
Toor dal or kandi pappu-1 cup
Green chillies-4
Fresh coriander-few
Dry chilli powder-1 teaspoon
Termeric powder-1 teaspoon
Grated jaggery-1 tablespoon
Salt-1 tablespoon
Tamarind pulp-2 tablespoons

For seasoning: Oil-2 tablespoons, dry chilli pieces-4, mustard seeds-1 teaspoon, cumin seeds-1 teaspoon, fenugreek seeds-4-6 and curry leaves-a few.

Method:

1. Heat the oil in a pressure cooker and add the dry chilli pieces, mustard seeds, cumin seeds and fenugreek seeds.
2. Once they splutter, add the curry leaves, chopped green chillies and bottle gourd cubes. Fry them for two minutes and add rinsed toor dal.
3. Fry it for a few seconds and add turmeric powder, dry chilli powder, salt, tamarind pulp, grated jaggery and 6 cups of water.
4. Cover the lid and cook it until three whisles are heard.
5. After 10 minutes, open the lid and add the fresh coriander leaves and mix it well. Serve it with hot rice and papad…


Ramya Vijaykumar of http://memoryarchieved.blogspot.com/2008/11/in-past-month-my-other-blogger-friends.html passed me this award...Thank you Ramya!










I am passing it to:


Jaya of http://spiceandcurry.blogspot.com/
Menutoday of http://menutoday.blogspot.com/
Prajusha of http://icookipost.com/
Raks Kitchen of http://rakskitchen.blogspot.com/
Bhawna of http://frommypalate.blogspot.com/

Kobbari Annam (Coconut Rice)

Kobbari annam is very simple to make and tastes great. Pepper powder doubles it's flavour and taste...






Ingredients:

Ponni rice-2 cups
Fresh grated coconut-1 cup
Curry leaves-a few
Pepper powder-1 teaspoon
Oil or ghee-2 tablespoons
Salt-1 tablespoon
For Seasoning: 1 tablespoon bengal gram or pachi sanaga pappu, 4 pieces of red dry chilli, 1 teaspoon mustard seeds and 1 teaspoon cumin seeds.

Method:

1. Cook the rice and allow it to cool.
2. Heat the oil in a pan and add red chillies, bengal gram, mustard seeds and cumin seeds.
3. Once they start spluttering, add the curry leaves and coconut powder.
4. Stir well and fry it for 3 minutes on a low flame.
5. Add the pepper powder, cooked rice and salt and mix it well. Turn off the stove and serve it with tomato rasam and papad…

Badam Paalu (Badam Milk)

Ingredients:

Almonds or badam-25
Milk-500 ml
Sugar-4 tablespoons
Pistachios-5
Cardomam powder-a pinch
Safron-a few strings (optional)

Method:

1. Soak the almonds overnight and peel off the skin. Soak the safron in a tablespoon of milk.
2. Grind the almonds and pistachios into a smooth paste and keep it aside.
3. Boil the milk in a heavy bottomed vessel until it becomes thick.
4. Add sugar and the ground paste and stir well. Boil it on a low flame for four minutes and add the safron soaked milk. You can also replace safron with orange food colour.
5. Add cardomam powder and turn off the stove. Serve it either hot or chilled.

Noodles with Mint Sauce

Ingredients :

Fresh mint -1 cup
Boiled noodles-2 bowls
Green chillies-4
Sugar-a pinch
Lemon juice-1 tablespoon
Garlic-1 pad (optional)
Salt-1 teaspoon
Oil-2 tablespoons

Method :

1. Boil the noodles and add some tap water. Drain the water after two minutes and keep the noodles aside.
2. Grind the mint, sugar, garlic, salt and green chillies into a paste.
3. Heat the oil in a pan and add the ground paste to it.
4. Fry it until the oil separates and add the noodles and stir well. Cook it for two minutes on a medium flame.
5. Turn off the stove and add the lime juice. Mint noodles are ready now…

Ramya of http://memoryarchieved.blogspot.com/ has passed me an award...Thank you Ramya:)

I am passing this award to:
Prajusha of http://icookipost.virtualgrub.com/

Bhawna of http://frommypalate.blogspot.com/

Menu Today of http://menutoday.blogspot.com/
Deesha of http://vegetableplatter.blogspot.com/

Latha of http://theyumblog.wordpress.com/

I want to share with you, a few pictures of a Jack-o-lantern made by my daughter...

Jack-o-lantern in the dark...

Happy Deepavali!

Happy Diwali!

My dear friend Bhawna of http://frommypalate.blogspot.com/ has passed me an award...Thank you Bhawna!

The rules of the award are:-

Put the logo on your blog.

Add a link to the person who awarded you.

Nominate 10 other blogs.

Add links to those blogs on yours, and leave a message for your nominees on their blogs.

Now I'm passing this Award to...

Menu Today of http://menutoday.blogspot.com/

Prajusha of http://icookipost.virtualgrub.com/

Asha of http://foodieshope.blogspot.com/

Uma of http://teluguruchi.blogspot.com/

Rajeswari of http://rakskitchen.blogspot.com/

Hima of http://snackorama.blogspot.com/

Seena of http://www.salkkaaram.com/

Mandira of http://ahaar.blogspot.com/

Sunita of http://sunitabhuyan.blogspot.com/

Pooja of http://creativepooja.blogspot.com/

Congrats friends! Enjoy this cool award on Diwali:)

Ribbon Pakoda

This is my submission for the event Sunday Snacks-Fry it…hosted by http://snackorama.blogspot.com/2008/10/sunday-snacks-bake-it-round-up.html

Ingredients:

Maida-4 cups
Bengal gram flour or besan-1 cup
Cumin seeds or jeera-1 teaspoon
Chilli powder-1 teaspoon
Turmeric powder-a pinch
Finely chopped curry leaves-a few
Salt-1 teaspoon
Hot oil-2 tablespoons
Oil for deep fry

Method:

1. Take the maida in a vessel and cover it with a lid. Steam it in a pressure cooker without the whistle for half an hour.
2. By steaming, the stickiness of the maida will decrease. Allow it to cool and sieve it. Transfer the maida and gram flour into a big bowl.
3. Add the turmeric powder, chilli powder, salt, cumin seeds and chopped curry leaves.
4. Add the hot oil and mix all the ingredients into a soft dough by using sufficient water.
5. Insert the plate with a small rectangular slits into the muruku press to get the ribbon shape pakoda. Take a small portion of dough and put it into the muruku press.
6. Heat the oil in a wok and push the handles of the muruku press using both hands. Fry it on a medium flame until it turns brown on both sides.
7. Do the same with the remaining dough and transfer them onto a paper towel. After they cool down, store them in an air tight container.

Burelu and Garelu

Happy Dasara To You!




This is my submission for the event - JFI - Nov'08 - Festival Treats ( started by Mahanandi-Indira), hosted by http://cooking4allseasons.blogspot.com/2008/09/announcing-jfi-nov08-festival-treats.html .

Sajja Burelu

Ingredients:

Sajja pindi or bajra-2 cups
Grated jaggery-1 cup
Cardamom powder-a pinch
Oil for deep fry

Method:

1. Melt the jaggery in two cups of water and seive this syrup into a bowl to make sure that there is no sand or stones in the jaggery.
2. Add the cardamom powder and bajra flour to the seived syup and mix it well with hand into a soft dough.
3. Heat the oil in a wok and divide the dough into small balls.
4. Take a plastic sheeth or alumininum foil and apply some oil on it to make the rounds into circles.
5. Fry the circles in batches on a low flame until they turn brown in colour. Serve them with garelu :)


Pesara Garelu

Please click here: http://dailymeals.blogspot.com/2007/09/green-moong-dal-wada.html to check the pesara garelu or Moong Dal Vada recipe…

Beerakaya Pachadi

Ridge Gourd Chutney

This is my submission for the event-Food In Colors – Green at Tongue Ticklers.

Ingredients:

Ridge gourd or beerakaya-1
Green chillies-5
Cumin seeds-1teaspoon
Tamarind-small berry sized
Turmeric powder-a pinch
Garlic cloves-2
Salt-1 tablespoon
Oil-1 tablespoon

For Seasoning: Red dry chilli pieces-4, curry leaves-a few and urad dal or black gram-1 teaspoon.

Method:

1. Peel off the ridge gourd and cut it into small pieces. There is no need to peel it finely. Leave a little bit of skin as it helps to thicken the chutney and gives it a nice colour.
2. Heat the oil in a vessel and add the slitted green chillies, cumin seeds, tamarind, garlic and turmeric powder.
3. Fry them on a medium flame until they turn light brown in colour and transfer them into a bowl. Now add the ridge gourd pieces to the oil and cook them until the oil separates.
4. Transfer them into the mixer jar and add the fried ingredients and salt. Grind them into a paste.
5. Heat the oil and add the dry chillies, curry leaves and urad dal and fry for a few seconds. Add it to the ground chutney and serve it with hot rice or dosa.

Gongura Pappu

Ingredients:

Toor dal-2 cups
Erra gongura (tender red sorrel leaves)-2 cups
Chopped green chillies-4
Chopped onions-2
Turmeric powder-1/4 teaspoon
Red chilly powder-1 tablespoon
Garlic cloves-2 or hing-a pinch
Salt-1 tablespoon
Oil-2 tablespoons

For Seasoning:
1 teaspoon mustard seeds, one teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon gram dal, ¼ teaspoon fenugreek seeds, 3-4 dry chilly pieces and a few curry leaves


Method:

1. Wash the dal and cook until it becomes soft.
2. Add gongura leaves, chopped green chillies, half of the chopped onion, turmeric powder, red chilly powder and salt to it and cook it for eight minutes on medium flame.
3. Heat oil in a pan and add the dry chillies, garlic, gram dal, urad dal, fenugreek seeds, mustard seeds, cumin seeds, remaining chopped onion and curry leaves.
4. Fry them until they turn brown in colour and add it to the cooked dal.
5. Serve it with hot rice and papad.

Aratikaya Vepudu

Ingredients:

Plantains-2
Chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Cumin seeds-1 teaspoon
Curry leaves-a few
Salt-1 tablespoon
Oil-4 tablespoons




Method:

1. Peel off the plantains and cut them into small cubes.
2. Heat the oil in a pan and add cumin seeds and curry leaves.
3. Fry them for a few seconds and add the cubed plantains.
4. Fry them until they turn brown in colour on a medium flame.
5. Lower the flame and add the turmeric powder, chilli powder and salt.
6. Mix well and turn off the stove…transfer it into a serving bowl and serve it with hot rice and majjiga pulusu or rasam...

Coriander Leaves Powder

I gave this recipe a try after reading it here, http://rakskitchen.blogspot.com/2008/09/coriander-thokku.html
I made a few changes…it was really yummy…we enjoyed this powder with hot rice and ghee… Thank you Raks Kitchen for sharing this wonderful recipe…




Ingredients:

Fresh coriander leaves-2 cups
Gram dal or channa dal-2 tablespoons
Dry red chillies-6
Cumin seeds-1 teaspoon
Tamarind-a small berry sized
Turmeric powder-a pinch
Salt-1 teaspoon
Oil-1 teaspoon







Method:

1. Wash and dry the coriander leaves on a towel under the sun or a fan for ten minutes. Heat the oil in a pan and fry the red chillies on a low flame.
2. Add the cumin seeds, gram dal and turmeric powder. Fry them until they turn brown in colour.
3. Add tamarind and fry it for two seconds and turn off the stove.
4. Allow the fried ingredients to cool and grind them into a coarse powder after adding the salt.
5. Now add the coriander leaves and grind it into a coarse powder. Serve it with hot rice and ghee or with dosa or idly…

Note: If we store in a dry jar, it keeps two weeks…

Baby Potato Fry

Ingredients:

Baby potatoes-15
Cumin seeds-1 teaspoon
Turmeric powder-a pinch
Chilli powder-1 teaspoon
Garlic-3 cloves
Salt-1 tablespoon
Oil-5 tablespoons

Method:

1. Boil and peel off the baby potatoes.
2. Grind the cumin seeds, garlic along with chilli powder, salt and turmeric powder into a coarse powder.
3. eat the oil in a pan and add the baby potatoes.
4. Fry them on a medium flame until they turn brown in colour.
5. Add the ground powder and mix it properly. Serve it with hot rice and dal or sambar…

Menthikura Tomato Curry

Ingredients:

Tomatoes-5
Menthikura (fenugreek leaves)-1cup
Mulakkada mukkalu (drumstick pieces)-6
Onions-2
Green chillies-4
Ginger-garlic paste-1 teaspoon
Red chilli powder-1 teaspoon
Salt-a tablespoon
Turmeric powder-1 teaspoon
Oil-2 tablespoons


For seasoning: Dry chilli pieces-4, mustard seeds-1 teaspoon, Cumin seeds-1 teaspoon and urad dal-1 teaspoon

Method:

1. Wash and cut the tomatoes into small pieces.
2. Cut the onions and green chillies.
3. Heat the oil in a vessel and add the dry chillies, mustard seeds, cumin seeds and urad dal.
4. Fry them for a few seconds and add the cut onions, chillies and ginger-garlic paste.
5. Fry them until they become soft and add fresh fenugreek leaves, drumstick pieces.
6. Fry them for two minutes and add the cut tomatoes.
7. Add the turmeric powder, chilli powder and salt and cook it on a medium flame after adding a cup of water.
8. Once the curry becomes thick, turn off the stove and serve it with hot rice.

Note: Adding more fenugreek leaves causes bitterness to the curry.

Cauliflower Pickle

This is my submission for the event-Think Spice...Think...Fenugreek, hosted by http://kittensinthekitchen.blogspot.com/2008/09/my-turn-think-spice-think-fenugreek.html

Ingredients:

Cauliflower florets-4 cups
Red dry chilli powder-5 tablespoons
Turmeric powder-1/4 teaspoon
Fenugreek seeds-1 tablespoon
Garlic cloves-6
Lime or lemon juice-4 tablespoons
Salt-4 tablespoons
Oil-1 cup

Method:

1. Wash and keep the cauliflower florets in warm salt water for two minutes.
2. Drain the water and wipe them with a dry towel and lay them on a cloth under the sun or under the fan for ten minutes to make sure they are not wet.
3. Dry roast the fenugreek seeds and grind them into a powder.
4. Gind the garlic into a coarse paste.
5. Take a big bowl and add the cauliflower florets, chilli powder, salt, fenugreek powder, turmeric powder, garlic paste, lime juice and oil to it.
6. Wipe your hands with a dry towel and mix all the ingredients thoroughly and transfer them into a clean dry bottle.
7. Cover it for one or two days and mix it again.
8. Serve it with hot rice or chapathis. This pickle keeps for two weeks.

First Blog Anniversary, Gavvalu & Chekodilu

Hi Friends! It’s been one year since I have started my blog…Thank you all friends for your sweet comments and suggestions…I have learnt a lot of things through blogging and got some awards from some of our friends, Prajusha of http://www.icookipost.com/




And http://kitchenflavours.blogspot.com/search/label/Awards%20and%20Celebrations

Thanks again to you Prajusha and Kitchen flavours!

Gavvalu (Sweet Shells)

Ingredients:

Maida or plain flour-4 cups
Sooji-2 tablespoons
Greated jaggery-2 cups
Cardamom powder-5
Salt-a pinch
Oil for deep fry

Method:

Making the shells…


1. Mix the maida and sooji in a big bowl and salt.
2. Make into a tough dough using two tablespoons ghee or oil and sufficient water.
3. Let it leave for 15 minutes and divide into small berry sized balls.
4. Apply oil on a wooden shell maker and place a ball on it and press it with your thumb to make a shell.
5. Do the same with the remaining balls and heat the oil in a wok or kadai on a medium flame.
6. Fry all the shells until they turn brown in colour and melt the jaggery in a heavy bottmed vessel.
7. Filter the melted jaggery liquid to avoid sand or small stones in jaggery. Transfer it into the previous vessel and boil it until you get a thick syrup.
8. To check whether the syrup is ready, take little bit water in a bowl and add a spoon of syrup. Then the syrup forms into a soft ball.
9. Add cardamom powder and turn off the stove. Mix the fried shells with the syrup and let them cool.
10. Now the delicious gavvalu are ready…store them in an air tight container…

Chekodilu

Ingredients:

Rice flour-2 cups
Maida-2 cups
Azvine-1 teaspoon
Sesame seeds-1 tablespoon
Salt-1 teaspoon
Ghee-1 tablespoon
Oil for deep fry

Method:

How to make the rings…

1. Sieve the flours together ina mixing bowl and keep aside.
2. Heat four cups of water (use the same cup that you measured the flours) in a thick bottomed vessel ona medium flame.
3. While boiling add salt, slightly crushed azvine, sesame seeds, one tablespoon ghee and one tablespoon oil.
4. Lower the flame and add the flour to the boiling water by continuous stirring to avoid forming lumps.
5. Allow it to cool for 1 hour.
6. Apply oil on your palms and take a small ball of dough.
7. Make a rope using your palms and make a ring with your right pointer finger.
8. Finish making the rings and heat the oil in a frying pan.
10. Let them cool and store in an air tight container. These crispy rings will keep for one week…

Happy Ganesha Chaturthi!

Aratikaya Pulusu

Ingredients:

Plantains-2
Green chillies-5
Onion-1
Tamarind paste-2 tablespoons
Turmeric powder-a pinch

Ginger-garlic paste-1 teaspoon
Chilli powder-1 teaspoon

Sugar-a pinch (optional)

Asafoetida-a pinch (optional)
Salt-1 tablespoon
Oil-2 tablespoons
For seasoning-dry chilli pieces-4, mustard seeds-1 teaspoon, cumin seeds-1 teaspoon, fenugreek seeds-5, splitted black gram without skin-1 teaspoon and bengal gram-1teaspoon and curry leaves-a few.

Method:

1. Peel off the plantains and cut them into small cubes.
2. Soak them in salt water to avoid turning black in colour.
3. Cut onion and green chillies into small pieces and heat the oil in a heavy bottomed vessel.
4. Add the seasoning ingredients and fry for a few seconds.
5. Now add the cubed palntains and stir well.
6. Add turmeric powder, chilli powder, salt, sugar and ginger garlic paste and mix well.
7. Add two cups of water and tamarind paste and cook for 5-6 minutes on a medium flame.
8. Add the garam masala and turn off the stove. Serve cool with palin hot rice…

Note: We can replace plantain with lady’s finger, drumstick or small onions.