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....