Cauli Flower Pakodi

•  Cauliflower                                    1 cut into small pieces
• Onion medium size                          1 cut into small pieces
•  Besan                                            2 cups
• Garlic+ ginger+green chilli paste or  1 tsp
•  Red chilli powder                           1/2 tsp    
•  oil for deep fry
• Aijwani (vamu)                               1/2 tsp
• Salt to taste
• Baking Soda (option)                      1 pinch            

Procedure

1. Mix all ingredients in a bowl, make it into a thick batter by adding little water. 
2. Heat oil in a frying pan and use your fingers to drop the batter in the heat oil to form small fitters on low flame. Deep fry till they turn golden brown. 
3. Use a ladle to keep turning the fritters so that it cooks on all sides.
4. Serve  onion pakod with tomato ketchup 

Idli Upma

Ingredients

• Idlis              5
• Small Onion  1 (cut into pieces )
• salt to taste

For seasonings

• Mustard seeds    1/ 4 tsp 
• Urad Dal            1/2 tsp 
• Bengal gram  Dal 1 tsp
• Red chili 
• Green chilli           3 no.s   
• Curry leaves 
• Oil                        3tsp

Procedure

1. Take idlis in a bowl and maneavour with your fingers.
2. Heat oil in a pan, seasoning with above ingredients, add onion pieces fry till they become light golden brown.  Add maneavour idli and salt mix well, fry for 5 minutes on low flame.

   

Vinayaka Chavithi Specials

 Instant undralla prasadam 

Ingredients

Rice flour 2 cups
Sugar       1 cup
Ghee         1/2tsp

procedure

Take all ingredients in a bowl, mix well. Make a dough by adding litter water or milk (like puris dough). Divide the dough into small portions and roll them into round balls. Instant undrallu prasadam is ready for nyvedyam to Lord Ganesh.

Instant undrallu prasadam 

Ingredients

Rice flour 2 cups
Sugar       1 cup
Ghee         1/2tsp

procedure

Take all ingredients in a bowl, mix well. Make a dough by adding litter water or milk (like puris dough). Divide the dough into small portions and roll them into round balls. Instant undrallu prasadam is ready for nyvedyam to Lord Ganesh.

Jilledu kayalu


Jilledu kayalu is a dish which we offfer to Lord Ganesh. It is made of rice flour stuffed with coconut sweet or Chena dal poornam. 

Chena dal poornam 

Chena dal poornam

•  Bengal gram dal(Senga pappu)/chana dal- 1 1/2 cups
•  Sugar - 1 1/2 cups
• Cardamom powder 1/2 spoon

 poornam 

1. Cook the Bengal gram dal in a pressure cooker till it become soft. 
2. Drain the excess water. Mesh dal while it is hot (grind the whole mixture till it becomes smooth.)  let the dal cool down for few minutes.
3. Add sugar and cardamom powder. 
4. Transfer the poornam in  a pan and cook on stove in very low medium heat it til the excess water in the poornam will evaporate.
5. This makes the poornam dry and easy to roll as round balls. Make equal round balls.

Coconut sweet

kobbari poornam

Kobbari poornam for stuffing

Grated coconut     2cups
Sugar                    11/2cups
crushed cardamom

1. Heat  thick bottom cooking bowl.
2. Add grated coconut, sugar and half cup of  water, mix well.
3. Mix continuously in low flame and cook till the water in the mixture evaporates.
4. Make equal proportions and keep it aside.

Rice Four Dough

Picture 1

 .Ridce flour dough

Rice flour       3 cups

Water           3 1/2cups   ( 3+1/2) 

Salt              1 pinch

1. Bring water to boil  in a thick bottom vessel or nonstick vessel. Add salt and rice flour to the boiled water.
2. Cover with a lid and cook for five minutes on low flame.
3. Remove the lid and mix well.
4. Cook for it till the rice flour dough not sticking to our wet hands. 
5. Remove from flame. Allow it to cool. Keep the dough in a wet cloth and press it with wet  hands to become  the dough smooth.  (picture 1)
6. Devide the dough into equal proportions round balls. (with oil greased hands.. Cover a wet cloth on it.

Process of Jilledikayalu

Picture

1.Take a opened plastic cover put some oil on it. Take  one ball of rice flour dough  and spread it roundly  

Picture 2

  keep it in wet jilledukayala pressing machine,
 put coconut sweet or chana dal poornam in the centre (picture2) and  press it.(picture 3) 

picture 3

picture 4

Remove the remaing rice flour dough(picute 4 ). Remove the jelledukaya from the machine carefully  and keep it aside.Contenue the process (picutre 5 )

Pur 3 jilledikayalu on a wet cloth covered idli  tray (Picture  ) and cover jilledikayalu with remaining colth.

Put second tray in  the same process. ( See above pictures ) on it

Jilliedukayaly steaming

1. Take 2to3 cups of water in a vessel and keep the jelledikayala   stand in it and cook  for 5 to10 minutes.
2.  Remove them from the steamer carefully, allow to cool for 5 minutes, remove from the wet cloth carefully and place them in a plate. (picture 4). Repeat the process with rest of the jilledu kayalu.
3. Jilledikaya is ready to eat.

Small Glass shape Idli

If u have jack fruit leaves and do not know how to stich them, insert the leaves into glasses and make idli.

s:

Ingredients

•    Split black lentil    (urad dal)    1 cup
•    Uppudu nooka (idli ravva )      2 cups
•    Salt  to taste
•    Small glasses                           6 

Procedure

1. Soak Urad dal (Black gram dal) in a bowl for 2 hours minimum.
2. Wash 2 to 3 times and soak Idli rava in a bowl separately
3. Grind the Black gram dal   to a paste in a  grinder.
4. Remove the paste into vessel. 
5. Now squeeze and mix idli ravva into urad dal paste. Add salt and mix well.
6. Leave the paste to ferment overnight.
7. In the morning, pour the idli batter into the small wet glasses. (leave 1 inch gape).
8. Pour 2 cups of water in a pressure pan and put the glasses in water.Close the cooker with the lid.
9. Cook for about 10 to 15 minutes until the idlis are done.
10. Remove the glasses from the steam and allow it to cool. Remove idlis by using with  wet knife.
11. Serve with chutney or sambar.

(Advantage: No need with the idli stand, can be prepared with the 
pressure cooker or steel box with cover)

Pappu Pulusu or Pappu Charu

Ingredients:

• Red gram dal                      1 cup  (kandi pappu)
• Lady fingers                        4
• Brinjal small
• Onion small                         6
• Tamarind-                           1 lemon size
• Oil-                                     2tbs
• Mustard seeds-                   1 tbp.
• Salt to taste,
• Curry leaves
• Coriander leaves
• Jagerry                                1tbp

Procedure

1. Cook toor dal in a pressure cooker. Cut all vegetables into small pieces.
2. Extract tamarind pulp using a cup of water.
3. Now heat oil in a thick bottom vessel  add cumin and mustard seeds heat them till they splutter.
4. Add cooked dal and tamarind pulp, vegetable pieces,onions,salt,turmeric powder, jaggery,  tomato pieces, mix well and cook until vegetable become soft ( add sufficient water).
5. Serve with rice. 

Gongura a(Red sorrel leaves, Telugu: గోంగూర), or the Roselle Pulusu

Ingredients

• Gongura (Red sorrel leaves)     1bundle
• Noolu Gunda( Sesame)           4 tbs (given below)
• Turmeric powder 
• Salt to taste
• Garlic cloves                           4
• Green chillis                            2
• Mustard seeds                        1/2 tsp
• Cumin seeds                           1/4 tsp
• Oil                                          1 tsp

Procedure:

1. Pick leaves from the stems of gongura and wash.
2. Cook it with 2 cups water for five minutes.
3. Drain water (If white gongura leaves are used, keep the drained water separately)
4. Grind the cooked gongura.
5. Heat oil in  a cooking vessel and seasoning with garlic, cumin, mustard and green chillis
6. Add grinded gongura, salt and turmeric powder. Mix well and add 1 cup of water.  
7. (If white gongura leaves are used, the water kept separately drained from the cooked gongura be used)
8. Cook for five minutes, add noolu gunda, mix well and remove from stove.
9. Serve with rice or roti. 

Noolu Gunda( Sesame) 


Ingredients: 

• Sesame            : 1 cup
• Red  chillis        : 3
• Salt to taste

Procedure:

1. Take a dry pan and heat red chilli until the colour changes a little.
2. Add Sesame seeds and again fry till the sesame becomes brown.
3. Add salt and grind coursely in a mixi.
4. Serve with hot rice with ghee.

Roasted dalia split powder

Ingredients: 

•  Roasted dalia split    2cups 
• Red  chillis                 2
• Cumin                        1tsp       
• Salt to taste

Procedure:

1.  heat red chilli  in a dry pan until the colour changes a little.
2. Add  roasted dalia and again fry till the seeds become brown. Add cumin seeds and mix well.
3. Keep it cool for 5 minutes.
4. Add salt and grind coursely in a mixi.
5. Serve with hot rice with ghee or oil.

Curry Powder

Curry powder

ingredients

Chanadal/                         1 cup       

 Uraddal/                          1/4 cup      
 Coriandor                       1 cup

Coconut (grated)              1 cup

Cum8in seeds                   1/4 cup          
 Red chillies                       6

Taste to salt     

Preperation

1. Dry roast all the above ingredients except coconut in a pan.
2. Add coconut just before turning off the heat and stir well and let them cool.
3. Grind all the ingredients and make coarse powder.Instead of chilly powder you can use this powder/podi in many curries/kuralu/sabji.
4. Store this in a tite lid container and add it to your curries to improve its tatse.and flabvour for nice.

papad pakoda

Ingredients: 

•   Papad                                         4( Cut each into 4 pieces )                   
•  Besan                                            2 cups
• Garlic+ ginger+green chilli paste or  1 tsp
•  Red chilli powder                           1/2 tsp    
•  oil for deep fry
• Aijwani (vamu)                                1/2 tsp
• Salt to taste
• Baking soda (option)                       1pinch

Procedure

1. Cut  each papad into 4 pieces.
2.  Mix all ingredients in a bowl  except papad and make a thick batter by adding little water
3. Heat oil in a deep frying pan. 
4. Dip the papad pieces into the batter and deep fry on medium heat until golden brown.
5. Serve with sauce or chutney.