Atukulu/ Poha Chudwa

This Chudwa is an amazing snack which is made very easily in no time.

Ingredients:

Thin Atukulu – 2 cups
Jeera – 1 tsp
Avalu/ Mustard Seeds- ½ tsp
Peanuts (raw) - ¼ cup
Putanalu / Dalia– ¼ cup
Curry leaves – 2 spring (chopped into pieces)
Green mirchi – 2-3 nos slited half
Red mirchi – 4-3 nos
Salt as Required
Sugar –pinch
Dry coconut (small pieces) – 1/4 cup
Turmeric – ¼ tsp
Kaju – 1 tsp ( raw and broken)
Oil – 3 spoons

Preparation

• Put the pan on medium-high heat. Add the oil.
• Add jeera, avalu, peanuts, green mirchi, red mirchi, curry leaves, putnalu, cashews (in that order) and move them around until the nuts are golden brown.
• Then add the salt and turmeric powder and stir.
• Add dry coconut, sugar and stir again.
• Now reduce the heat to low and add atukulu, a cup at a time, stir well so that atukulu are coated well with turmeric and oil.
• Cook for 5-8 mins on low flame and serve when cool.

Simple Egg Biryani

Egg Biryani recipe is prepared by using boiled eggs, basmati rice and spices. Here is the recipe that is easy to make and tastes very delicious.

Ingredients:

Basmati Rice 2 cups

4 boiled eggs, peeled and cut half

Onions 1 no finely sliced

Green chilies 5-6 slit

Ginger garlic paste ½ spoon

Mixed vegetable (chopped carrot, green peas, corn)  ½ cup (optional)

Fennel Seeds 1 tsp

Cashews 5-6 nos

Coriander powder 1 tsp

Oil

Water 3 cups

Salt As Required

Biryani masala

Bay leaves 4-5

Jeera 1 tsp

Black cardamom 2

Star anise 2

3-4 pepper corns

2-3 cinnamon sticks

2-3 cardamom

5 cloves

2 mace/jathipoo

Black stone flower/kalpasi 2 nos

Preparation

• Wash basmati rice and soak in water for 30 mints
• Heat the pan on flame and add 5 tspns oil. When the oil gets hot, add all the biryani masala items and stir well.
• After few seconds add onions and sauté for few minutes
• Now add green chilies, ginger garlic paste and again saute for few minutes
• Add mixed vegetables, coriander powder, fennel seeds, and cashews and cook well
• Add basmati rice by draining water and mix well till the biryani masala goes with rice
• Add boiled eggs and mix well after they get mixed well with spices remove from pan and keep aside
• Now take the above mixed spices rice in rice cooker add water and salt
• Lastly place the eggs on top of the rice and cook well
• Garnish with carrot and onions.
• Serve with raita

Mutton Tomato Curry

Today is the third day of Sankrathi festival which is celebrated as “Kanuma” and Non-vegetarian dishes are cooked. I tried cooking Mutton Tomato Curry.

Ingredients:

Mutton 1 lb

Onions 2 nos chopped

Green chillies 3-4 nos

Ginger garlic paste 2 tsps

Salt As Required

Red chilli powder 2 tsps

Turmeric powder ½ tsp

Tomatoes 5 nos medium chopped

Water
Coriander leaves chopped
Oil

Masala 1 Grind Together

Dhaniyalu 2 tsps

Jeera 2 tsps

Poppy seeds (Gasgasalu) 2tsps

Dry Coconut 1 ½ tsp

Masala 2 Grind Together

Cinnamon medium size 2 nos
Cloves 4 nos
Cardamom 1 no


Preparation

• In a pressure cooker heat the oil
• Add onions and sauté till golden brown.
• Then add green chilies and ginger garlic paste and sauté for 2 mints.
• Now add the washed mutton pieces and stir till mutton turns slightly soft
• Add Tomato, turmeric powder, salt, chili powder and stir well
• Add Masala 1 mixture and stir well for few seconds, till the masalas coat mutton.
• Pour water and pressure cook the mutton for 6 whistles
• Once the pressure gets released add Masala 2 to mutton and stir well and cook till the gravy is thick
• Garnish with coriander leaves and serve with rice or roti. 

Sankranthi Pindi Vantalu --- Gavvalu and Ribbon Murukulu

Sankranthi Subhakankshalu for all my friends,readers and visitors

Gavvalu and Ribbon Murukulu are traditional Andhra pindi vantalu.

Gavvalu

Gavvalu are made with maida and jaggery syrup. Gavvalu chekka is used to make gavvalu cases.

Ingredients:

Maida 2 cups
Sooji rava 2-3 tbsps (optional)
3-4 tbsps ghee or oil
Salt a pinch
Water As Required
Oil For Frying
Jaggery Syrup
1 cup grated jaggery
Water
Cardamom powder ½ tsp

Preparation

• Prepare soft dough of maida, sooji rava by adding enough water to it.
• Add salt and hot ghee to it and mix it well
• Make small sized balls, using thumb press each ball on gavvalu chakka to roll into gavva shape

• Prepare with all the balls and keep it aside
• In a vessel add jaggery, water and let it melt. Cook till the syrup becomes thick. (To check the syrup thickness drop little syrup into a bowl of water and if we are able to make a small ball, it is ready ). Add cardamom powder and turn off heat.
• Heat oil in a pan and deep fry gavvalu till there are golden and keep it aside
• Add deep fried gavvalu to the jaggery syrup and mix well.
• Spread little ghee in a bowl and drop the jaggery mixed gavvalu and after cooled remove gavvalu and store in an air tight container.

Ribbon Murukulu

This is a traditional and delicious snack which I prepared for this sankarthi. For this I used grinded ginger and green chillies paste instead of red chilli powder.

Ingredients:

Rice Flour 2 cups
Besan 1 cup
Ginger
Green chillies
Salt As Required
Ghee 3-4 tsps
Vamu 1 spoon
Oil for deep frying

Preparation

• Grind ginger and green chillies with enough water, extract juice from it
• In a bowl add Rice Flour, Besan ,salt, extracted juice and hot ghee, mix them well to make a soft dough.
• Fill murukulu press (use ribbon shaped plate) with the dough.

• Heat oil in a vessel and drop ribbons, Fry them until they turn golden
• Store them in air tight container upon cooling

Sending this entry to Pongal Feast event hosted by kurinjikathambam

Moong Sabu Kheer

This dessert is the combination of moong dal and Sabudana(sagubeyam in telugu).  I learnt this Kheer from my mom.

Ingredients:

Moong Dal 1 cup

Sabudana  1 cup

Rice Powder  2 spoons

ghee   2 spoons

dry coconut  1 spoon

cashews , kissmiss , almonds 5-10

elachi powder ½ spoon

jaggery  1 cup

Preparation

• Take a frying pan add ghee and fry cashews, almonds , raisins and keep it aside
• Soak cleaned Sabudana and moong dal in water separately for 3 hrs
• Drain the water
• Boil sabudana along with water and after 5 mins add moongdal boil both of them for another 10mins until they become soft
• In a separate bowl mix Rice flour in water and keep the mixture aside
• Meantime Prepare jaggery pakam in separate vessel by adding water to it (don’t make it think) filter it and keep it aside.
• And also boil the milk in microwave for 5-10min
• After both sabu and moong dal become soft add the rice flour mixture , jaggery pakam , dry coconut and stir continuously in between to prevent from sticking.
• Add boiled milk and stir continuously until it becomes little thick
• Add Elachi powder, cashews,almonds, raisins
• Serve warm or cold

Capsicum(green pepper) Kobbari Curry

Capsicum Kobbari Curry is a very simple curry made with less ingredients and it goes well with rice and chapati

Ingredients:

Green Capsicum( green pepper) 2 nos
Onion chopped 1 small
Dry Coconut grinded ½ cup
Garlic 2 cloves
Curry leaves 2-3 nos
Chilli Powder 2 spoons
Turmeric Powder pinch
Jeera ½ spoon
Mustard seeds ½ spoon
Urad dal ½ spoon
Oil 2 spoons
Salt As Required

Preparation

• Heat Oil in a cooking vessel and add Urad dal, jeera, mustard seeds, curry leaves, crushed garlic cloves
• After crushed garlic cloves turn golden add onions fry till they become soft
• Add chopped capsicum turmeric , salt, chilli powder and cover it with lid and cook for another 20 mints on medium flame
• Add dry coconut and cook for another 10 mints
• Garnish with coriander leaves and serve with rice or chapati

 Sending this entry to Food palette series Green hosted by Torview 

Pesarattu Upma (Andhra’s Special)

Pesarattu Upma is one of the renowned and delicious breakfast in Andhra. This is made with green gram dal also known as pesalu ( in Telugu) and green chillies . This is a combination of two dishes Pesarattu + Upma. This goes well with ginger chuteny ( which I will be posting in future). 

Pesarattu

Ingredients:

Green gram dal (pesalu) 2 cups

Raw Rice (optional) 2 spoons

Green chillies  4 nos.

Salt As Required

onion chopped 1 cup

ginger  chopped 1 spoon

cumin seeds 1 spoon

Preparation

• Soak the green gram dal and raw rice over night in water
• Next day drain the water add green chillies, salt and grind it to a smooth batter by adding water to it.
• After removing the batter in a bowl add cumin seeds to it.
• Heat griddle or flat pan (if you want sprinkle water or rub with half cut onion facing the cut side on griddle)
• Pour a small amount of batter in center and spread it with round spoon in round shape.
• Add chopped onion and ginger on it. 

• Add 1 tsp of oil/ghee to the edges of pesarattu
• Cook it on lower flame till it turns golden color and add upma on one half of it and fold the other half on it.

• Serve with ginger chutney

Upma

Ingredients:

Sooji Rava 1 cup

Water 2 ½ cup

Channa Dal 2 spoons

Urad Dal 1 spoon

Mustard Seeds  1/2 spoon

Cumin Seeds  1 spoon

Onions  chopped  ½ cup

Green chillies chopped  4 nos.

Ginger chopped

Curry Leaves

Oil   2 spoons

Salt  As Required

Preparation

• Roast Sooji Rava on low flame for 5 minutes. Don’t Burn it and Keep aside
• Heat the oil in a Cooking vessel and add chana dal fry it for some time
• Add the Urad dal, Mustard seeds, cumin seeds, curry leaves and fry them till there turn golden
• Add chopped onions , green chillies and ginger and fry till soft.
• Add 2 1/2 cups of water and salt to it
• After getting bubbles add roasted sooji rava by pouring it slowly to avoid lumps and mix well
• Add little ghee and let it cook for 6-8 mintes
• Serve with Pesarattu

Andhra Special Junnu

Junnu is a sweet prepared by using cow’s lactating milk, the first 3 days milk of cow after giving birth to calf known as Junnu Palu (telugu). Junnu can be made using Junnu powder. Here I will be sharing the recipes one by using Junnu powder ( which we get in market) and other without using Junnu Powder.

Using Junnu Powder

Ingredients :

Junnu Powder  1 packet

Whole Milk      ½ liter

Jaggery crushed  ¾ Cup (Required based on sweetness)

Elachi Powder   2 nos ( grinded)

Pepper Powder ½ spoon

Preparation

•  In a Bowl take whole milk and add Junnu Powder and mix well without lumps
• Add crushed jaggery so that it mixes well with milk
• Add Pepper powder and Elachi Powder and mix it thoroughly
• Now filter the mixture in a bowl which fits in the pressure cooker
•  Pour some water in cooker and put the bowl inside it
•  Cook on a low flame without whistle for 20-25mints
• Refrigerate and serve it.

Without Junnu Powder

Ingredients :

Egg       1 no

Sweet Condensed Milk   ½ cup

Whole Milk  1 cup

Jaggery crushed  1/2 Cup (Required based on sweetness)

Elachi Powder    2 nos  (grinded)

Pepper Powder  ½ spoon

Preparation

•  In a Bowl Beat the egg thoroughly till no bubbles in it
•  Add whole milk and  sweet condensed milk
•  Add crushed jaggery so that it mixes well
•   Add Pepper powder and Elachi Powder and mix it thoroughly
•   Now filter the mixture in a bowl which fits in the pressure cooker
•   Cook on low flame without whistle for 40 mints
•    Refrigerate and serve it.

Note : Vegetarians can replace egg with 1 cup fresh yogurt

Sending this entry to Food palette series White