Coriandor rice

Ingredients

• Cooked Rice           3 cups
• Coriander leaves      3cups
• Green mutter          1 cup
• Green chili              3 slit straightway
• Cashew                  5 fry in ghee
• Oil                          4tsp

Procedure

1. Cook rice and take it in a vessel.
2. Wash and paste coriander leaves half way in a mixer grinder.
3. Take oil in a thick bottom vessel and fry coriander paste and green chili for a while add green mutter and mix well.
4. Keep it with a lid and cook till the mutter cooked soft.
5. Add cooked rice and salt. Mix well on the flame. Serve with onion salad or masala curry. 

Jilledikayalu

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

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

Picture 2

  keep it in 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 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 another tray in  the same process. ( See above pictures )

Jilliedukayaly steaming

1. Take 2to3 cups of water in a vessel and keep the idly  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.

Soft Chekodies

Ingredients

• Rice flour 3 cups
• water       61/2 water
• Til seeds   1/4cup
• Red chilli powder  
• salt to taste
• Oil for deep fry

Procedure

1. Heat water in a thick bottom vessel. Add salt, chili powder 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. 
6. Divide the dough into equal proportions round balls. (with oil greased hands)
7. Take til seeds and rice dough cooked balls in a plate and turn round the plate. so that the til seeds stick to the round balls. 
8. Cover with wet cloth to prevent the dough from getting dried.
9.  Now roll the each ball into a thick rope with oil greased hands on flat surface. 
10. To make it circle press the both ends together.
11.  Heat oil in a pan and Gently slide the rings or chakodis
12. .Fry till the chekodis become crispy. 

Boondi in Yogurt (Curd)

Ingredients

• Kara Boondi         1 cup
• Yogurt                2 cups
• Tomato               1 chopped
• cumin powder      one pinch
• chilly powder       one pinch
• coriander leaves 
• Onion                 1 chopped
• salt to taste

Procedure

1. Take curd in a big bowl. Add all ingredients and mix well.
2. Decorate with coriander leaves. 
3. Serve in small bowls.

Easy method to cook minimum rice without pressure cooker

Ingredients

• Rice               1cup
• water             3 1\2 cup
• Thick bottom vessel

Procedure

1. Wash rice. Boil water along with washed rice in a thick bottom vessel.
2. When boiling starts  Cook  it on a low flame with a closed lid slightly opened. 
3. The rice will cook with steam generated inside. 
4. Cook  till the water in the  rice fully  evaporates. 
5. Stir one or two times during the process.

(In this process u can cook minimum rice, save energy, without cooker.)