Jilledu kayalu Nivedyam for Lord Ganesh

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.

Ugadi Pachchadi

Ingredints of Ugadi pachchadi

Ugadi pachchadi

INGREDIENTS:

• Tamarind (lemon sized)
• Jaggery (lemon sized)
• Banana
• Raw mango
• Neem flower

PREPARATION:

• Soak tamarind in little water for 10 minutes. Then take out  the thick juice and keep it aside.
• Cut and add small pieces of banana and raw mango pieces to the tamarind juice.
• Add crushed jaggery to it and mix till it melts.
• Decorate it with neem flowers.
• Your sweet,sour and bitter Ugadi Pachchadi is ready to eat. 

Coconut powder:Curry leaves chutney, Coriador powder, Cauli flower instant pickle

Coconut powder:

Ingredients

• Dry coconut               1 cut into small pieces
• Red chilies                 3 nos. { fried }
• Garlic cloves              10 nos.
• Salt to taste
• Cuminseeds              3 spoons 

Procedure

1. Take coconut pieces in dry maxi jar and grind  it to course  powder. 
2. Add all other ingredients and grind again  until it  becomes course powder
3. Very taste when mixed with hot rice and  ghee.

Coriandor powder

• Dry mirch         3
• Coriander         1glass small                                                                    
• Til seeds           ¼
• Blackgram dal     ¼
• Cumin seeds     1tbs
• Inguva              1 pinch 

• Salt to taste

 Procedure:

1. Fry all ingredients one after one in a dry pan and add salt.  
2. Take all fried  Ingredients in a mixi jar and grind till becomes couse powder.
3. Very taste when mixed with hot rice and  ghee.

Curry leaves chutney:

Ingredients

• Tender curry leaves            3 glasses washed and dried
• Red chilies                         3 nos.
• Jaggery powder:                3 tbs
• Tamarind pulp:                  5 tbs
• Til seeds  :                        5 tbs
• Turmeric powder:             1/4^th. Spoon
• Salt to taste:
• Oil                                    2 tbs

Procedure:

1. Heat oil in a dry pan.  Add red chilies and til seeds, fry it until it becomes little brown.
2. Add curry leaves and fry little again-..
3. Mix  jaggery , tamarind pulp, salt and turmeric powder. Grind it until it becomes  course paste by adding sufficient water.

Cauli flower instant pickle

Ingredients 

• Cauli flower                     medium size
• Mustard seeds powder     1 small glass
• Salt                                   1/2 glass
• Red chili powder             1/2glass (depends on your taste)
• Oil                                    5tbs
• Juice of                             3 lemons
• Turmeric powder              little

Procedure:

1. Wash and cut cauli flower into small pieces keep aside1hour to dry.
2.  Add all other Ingredients, mix well . keep it aside for 2days. Mix well.
3. Serve with rice, upma etc. 

Green Salad

 Ingredients

• Carrot            1
• Tomato           1
• Raddish           1
• Onion              1 (medium size)
• Green chili        1
• Lemon            1/4
• Salt to taste
• Pepper powder 1\4tsp

Procedure

1. Cut all vegetales into thin round pieces.
2.  Arrange them in a plate. 
3. Add lemon juice, salt and pepper powder.

Cracked Wheat Upma

Ingredients

•  Cracked wheat                                     1 cup    (heated  in a dry pan for 5 minutes)                              
• Potatoe                                                   1(Cut into small pieces)
• Onion                                                      ¼ cup(Chopped)
• Chopped carrot,beans  (option)           1cup (option)
•  green peas                                             ½ cup                                         
• Water                                                      2 cups   
• ghee  (option)                                          1/2 tsp 
• Salt  to taste

For Seasoning

• Mustard seeds                                    ½ tsp 
• Urad Dal                                              1 tsp 
• Channa Dal                                          1 tsp 
• Green chili                                          3 no.s   
• Curry leaves 
• oil                                                          4 tsp

Procedure

1. Heat oil in a cooking vessel, seasoning with mustard, channa dal, urad dal, green chili, ginger pieces and curry leaves.
2. Add water and allow to boil, add  onion pieces, vegetable pieces and  salt,  Mix well.
3. Cook until the vegetables becomes  soft. 
4. Then add the  suji slowly stirring continuously (if you do not do this the suji will form lumps). Mix well. 
5. Reduce heat to low and cook till the suji become soft. Put off the stove. 
6. Serve with chatni or ketch up