Chegodilu (Rice flour Crunchy Snack)

This recipe is a favorite snack of our family that our mother prepared regularly.

Rice Flour - 1 cup
Water - 2 cups
Moong dal - 2 tbsp
Carom seeds(Ajwain) - 1tsp
Salt - to taste
Red Chilly powder - to taste




Preparation Method

1. Boil water in a deep vessel for 5 mins.
2. In a wide vessel mix rice flour, red chili powder and ajwain seeds and moong dal.
3. Add the boiling water and mix it thoroughly. Cover and keep aside for 5 mins
4. Gently knead the above mixture and make a soft dough.
5. Apply oil to hands,take small size balls of the dough. Roll the ball on any flat surface to form long strip. Press the ends to form a ring. Follow the same procedure for remaining dough.
6. Heat oil in a deep frying pan and slowly drop few rings into the oil and fry until golden brown.Repeat till all rings are done
7. Store these rings in air tight container.

Tips and Variations

• Jeera can be used instead of ajwain
• Sesame seeds can also be added
• Lasts good for 10 days

About

This is Andhra's traditional crunchy snack

Majjiga pulusu (Andhra Kadi)

Curd - 1cup
Gram Flour - 2tbsp
Mixed vegetables - 2 cups
Green chilly - 1 No
Salt - To taste
Turmeric - 1/4th tsp
To grind
Ginger - 1" piece
Coconut - 2tbsp(grated)
Seasoning
Oil - 1tbsp
Mustard - 1tsp
Jeera - 1 tsp
methi - 1/4th tsp
Red Chillies - 2 whole
Asafoetida(hing) - 2pinches
Curry Leaves - few
To garnish
Coriander leaves - few

Preparation Method

1. In a deep vessel boil vegetables (Brinjal, bottle gourd,spinach leaves, sweet pumpkin, onions) with salt,green chilly and turmeric.

2. In a bowl add curd and water and beat well. Mix gram flour with little water and add this to the curd mixture

3. Pour this mixture into the vessel with boiled vegetables

4. Grind ginger and coconut and add this to the above mixture

5. In a separate pan, heat oil add all seasoning ingredients. Fry for few mins and add it to the curd mixture

6. Garnish with Coriander leaves and serve hot with rice

Variations

• Bendakaya(Ladyfinger),Thootakoora(Amarnath leaves),mulakkada(drumsticks) can also be added

Anapakaya nuvvula koora

Bottle gourd – 1(medium)
Salt to taste
Sesame seeds – 1cup
Red Chillies – 5
Seasoning
Oil – 2tsp
Chana dal – 1tsp
Urad dal – 1tsp
Mustard seeds – 1/2tsp
Red Chilli - 1

Prior Preparations
1. Dry roast sesame seeds and red chilles.Cool and grind to powder

Preparation Method
1. Peel and cut the bottlegourd into small pieces and boil them.
2. Heat oil in a pan,add the seasoning ingredients. ,after the mustard starts spluttering add the boiled bottlegourd pieces ,salt and cook for 10min.

3. After all water has evaporated add the sesame powder.

Tips & Variations

• The same curry can be done with ridge gourd(Beerakaya), Indian Broad beans(Chikkudukaya), Cabbage and Tindora (Dondakaya).
• Sesame powder can be prepared in large quantities and stored.

Pulihora (Yellow rice)

Rice 1cup
Turmeric 1/4th tsp
Salt to taste
Ginger small piece
Green Chilly 3-4 (or as per taste)
Sesame seeds – 1/4th cup
Red chilly - 10Nos
Methi seeds - ½ tsp
Tamarind - Big lemon sized ball
Water - to extract tamarind pulp
Seasoning
Mustard – 1tsp
Chana dal – 2 tsp
Urd Dal - 2 tsp
Ground Nuts – 3tsp
Red chilly – 4-5
Hing – 1/4th tsp
Curry leaves – 2 sprigs
Oil - 4 tbsp

Prior preparations

1. Dry roast methi seeds and 5 red chillies.Powder them

2. Dry roast sesame seeds and 5 red chillies.Powder them

2. Grind green chillies and ginger to a coarse paste

3. Soak tamarind in water for 5-10 mins. extract tamarind pulp

Preparation Method

1. Cook rice, the regular way. Take out into a large vessel.

2. Add turmeric powder, tamarind pulp,methi powder,ginger-chilly paste and mix well

3 .Heat oil in a pan . Add all seasoning ingredients except curry leaves. Fry them well.

4. Turn off stove and add the curry leaves. Pour this over the rice mixture and mix throughly.

5. Add the sesame powder and give a nice last mix......

Tips and Variations

• Lemon Juice can be used along with Tamarind pulp (adjust the sourness as per your taste)
• Turmeric should be added when rice is hot (else the raw smell of turmeric will remain) or can be added along with curry leaves with the seasoning ingredients.
• To extract Tamarind pulp faster either boil the tamarind or microwave for 1 minute.

Simple Spinach dal

Spinach (Palak) - 1 cup chopped

Tuvar Dal - 1 cup

Salt - as per taste

for Seasoning

Split urd dal

red chilles

Garlic

Mustard

Jeera

Preparation Method

1. Wash the spinach leaves and chop them. Wash dal and keep aside

2. In a pressure cooker, Heat oil add all ingredients under seasoning

3. Once the mustard splutters add dal, palak,salt and required amount of water

4. Close the pressure cooker lid and allow to cook for 4-5 whistles

5. Wait till the pressure releases and Done!!!! your delicious Palak Dal is ready to relish....

Minapa Sunnundalu (Urd Dal Laddus)

Urad dal - 1cup
Rice - 1/4th cup
Sugar - 3/4th Cup
Ghee - to make Laddu

Preparation Method

1. Dry roast urd dal and rice separately. Keep aside

2. Let cool and grind to powder.

3. Add sugar to this powder and mix well

4. Melt Ghee and add to this powder, sufficient enough to make laddus

Tips

Make urd and rice powder and store in air tight container for instant laddu making

About

These laddus are Andhra special !!!!!!!!

Pesalu (Whole moong) Dal

Pesalu (Whole Moong) - 1cup
Onion - 2 medium sized
Tomato - 2 medium sized
Ginger Garlic paste - 1.5 tsp
Coriander powder - 1.5 tsp
Salt - to taste

Turmeric - 1/4 tsp
Green chillies - 2
Butter - 3 tbsp
for Seasoning
Mustard, Jeera - 1tsp each
for Garnishing
Coriander leaves

Preparation Method

1. Soak moong dal overnight . drain water wash and keep aside

2. In a pressure cooker heat half of the butter,add mustard,cumin and allow to splutter

3. Add onions, fry till translucent, add ginger garlic paste and fry for 1 min

4. Add green chilles,tomatoes and cook till tomatoes are soft

5. Add coriander powder, salt,turmeric powder and fry for 1-2 mins

6. Add soaked pesalu, sufficient water and mix well.Close lid and cook for 3-4 whistles

7. After pressure releases add the remaining butter.

8. Garnish with coriander leaves and serve hot

Goes well with roti.puri or rice...........

Peanut Chutney, at ease

Peanuts 1 cup
Jeera 1 tsp
Red Chilli powder 1/2 tsp
Asfoetida a pinch
Slat toP taste
sugar 1/2 tsp
for seasoning
Mustard seeds 1/2 tsp
Oil 1 tsp

Preparation Method
1. Dry Roast the peanuts. Cool and remove skin
2. In a blender add all ingredients,except seasoning,with little water and make a smooth paste
3. In a pan heat oil,add mustard...once it splutters add this mixture to the chutney

Goes well with Idlies, dosas...........

Tips
Roast large quantity of peanuts, make powder and store in air tight container for instant making of chutney

Besan Laddu

Besan 2.5 cups
Sugar 2 cups
Ghee 1 cup
Eilachi powder 1 tsp
Chopped Almonds to decorate




Preparation Method

1. Mix Besan with ghee throughly.

2. In a kadai(deep pan) add the besan mixture and keep stirring the besan till besan changes its colour(approx 10mins)

3. Remove the pan from the heat and let the besan cool to a warm temperature

4. Add sugar,eilachi powder to this mixture.
5. Take small quantities of this mixture and make laddus
6. Decorate with Almonds

Preparation Method (Microwave Version):
1. Mix Besan with half the quantity of ghee throughly, sprinkle some water and microwave on high power for 6 mins
2. Keep mixing the besan after every 2 mins.
3. Let the mixture cool completely
4. Add sugar,eilachi powder to this mixture and grind to a smooth powder
5. Add remaining ghee sufficient enough to make laddus
6. Decorate with Almonds

Enjoy the preparation

Variations:
 Set the time depending on the wattage of your microwave
 Use any dry fruits of your choice instead of almonds

Easy Tomato Rice

Rice 1 cup
Tomatoes 2 medium sized

Onion 1 medium sized
Ginger garlic paste 1 tsp
Green Chilly 2 Nos or to taste
Cashew few
Salt to taste
Turmeric pwdr 1/4th Tsp
Ghee 3 tsps
Corriander leaves to Garnish



Preparation Method:
1. Cook rice separately with double the water. let it cool
2. Chop tomatoes, onions and slice green chilly length wise
3. Heat Ghee in kadai, add cashew and fry for few seconds
4. Add onions and fry till soft and transparent
5. Add ginger garlic paste, sliced green chilly, Chopped tomatoes and turmeric,cook till tomatoes are soft
6. Add this mixture,salt to the rice and mix throughly
7. Garnish with corrinader leaves