Kajjikayal Receipe:
This is a poori which is made up of maida and sooji flour. This is mainly made on some festival occasions. These pooris can be served with the chana dal or chole sabji. This is very famous north Indian type of roti.
Ingredients:
Butter (Ghee): – 4 tea spoon
Water: – 2-4 cups
Sooji : – 100 gms
Sugar: – 80-100 gms
Maida (flour) : – ½ Kg
Cardamom powder: – 1 tea spoon
Cashews: – 15 (chopped)
Almond: – 6-7 (chopped)
Oil: – 5-6 tea spoon for frying the pooris
Coconut: – 50 gms
Method of preparation:
Take oil into the hand and then properly rub the maida into your hand.
Take a plate, take a flour of maida and also add the water into it. Make a bread of it without making it too soft.
Take a pan and add some ghee into it. Keep it on a flame and add the coconut into it. Fry the coconut until it becomes slight pink color.
Now took the coconut away and then add sooji into and roast it in the same container.
Make a powder of sugar mix cardamom powder, sooji and coconut into it. Mix it properly. Also mix the almond and cashews in it.
Now make the small circle shape pooris of the dough/bread.
Properly fold the pooris to make a shape of half moon and tranquil it properly.
Fry these pooris and server it hot.
Ugadi-pachadi – Receipe
This is a sweet chatney like tomato sauce which is especially made up of mangoes, tamarind and neem flowers. Following is the method of its preparation.
Ingredients:
Oil : – 1 tea spoon
Salt: – as per taste
Water: – 3 cups
Red chili powder: – ½ tea spoon
Mustard seeds: – ½ tea spoon
Tamarind ball: – small lemon size ball
Jaggery: – 4 tea spoon (gud)
Neem flower: – 2 tea spoon
Raw Mango: – 1 tea spoon
Method of preparation:
Take tamarind water into a pan and add the mango pieces into it and boil it properly.
Keep it boiling till mango pieces starts tendering.
Include the jaggery and until it melts properly and become a proper mixture.
Keep it aside from the flame for some time.
Take a medium pan and add the oil into it, hit it properly. Add the mustard seeds and neem flower and fry it till its color changes to brown
Include salt and chili powder as per your taste.
Add this neem flower tadka to the mango and tamarind juice.
Now it is ready to serve.
Vankaya-Pachadi Receipe
This is another type of famous chatni in the south India and especially in Andhra. This is a very spice type of chatni made up of the spices only. Following are the ingredients of making Vankaya-pachadi
Ingredients: –
Red chilies : – 8-9 whole chilies
Green chilies: – 5-6 chopped chilies
Salt : – As per taste
Balls of tamarind : – 6-7 small balls
Mustard seeds : – 1 tea spoon
Coriander seeds: – 3 tea spoon
Tomatoes: – 2 chopped tomatoes
Eggplants : – 2 chopped eggplants
Cumin seeds: – 1 tea spoon
Fenugreek seeds: – ½ tea spoon
Oil: – 2 tea spoon
Garlic : – 4 cloves
Curry leaves: – 15-20 leaves
Method of preparation: -
Initially take water into the glass and deep the tamarind balls into it.
Take a pan hit the oil and add he coriander seeds, mustard seeds, cumin seeds, fenugreek seeds. Also add the red chilies (whole). Keep this mixture on a head alone for 1 minute.
Take a mixer pot and grind the above mixture into a powder very well.
In the same pan of oil add the green chilies (chopped), tomatoes and the eggplants and fry it properly. Grind this mixture properly as well.
Mix the paste with the powder make in 3rd step.
Now take water and the tamarind balls in it. Riddle it and remove all the seeds to make it proper smooth pulp.
Mix this tamarind pulp into the mixture of step 5.
After this again hit some oil into the pan and put the garlic, mustard seeds and curries leaves and keeps it spluttering for some time.
Add this fry to the mixture of step 5. Now your chatney is ready.
Kammapodi Receipe
This is a type of chatney made up of mixture of dal. It contains toowar dal, urad dal and moong dal. It is a dry in nature. You can server it with some oil mixing in it and used with poori/chapatti/paratha.
Ingredients:
Cumin seeds: – 1 tea spoon
Urad dal: – 50 gms
Moong dal : – 50 gms
Toowar dal: – 100 gms
Salt: – as per taste
Red chili : – 1 whole chili
Curry leaves: – 1 stanch
Method of preparation:
Take a heavy pan. Heat it in a normal flame. Roast all the dals in it properly.
Now keep the dals aside and in the same pan add the oil and then properly fry curry leaves cumin seeds and chilies in it.
Add the above mixture into the roasted dals and the mix it properly.
Take a mixer pot and grind all the material to make a powder or it.
Vadiyalu Recipe – How to make Vadiyalu
Ingredients
1 c kali urad dal
4-5 whole red chilies (sabut lal mirch)
5-6 black pepperc
1 c Bengal gram dal
orns (sabut kali mirch)
5 cloves of garlic
Salt to taste
How to make Vadiyalu
Soak both the pulses in hot water for around two hours.
Now grind them along with rest of the ingredients into a paste and add salt.
Make small rounds on a clean cloth under sharp sun light and let completely dry.
Store and deep fry for serving.
Mamidikaya Pulihora Recipe – How to make Mamidikaya Pulihora
Ingredients
1 teaspoon mustard seeds (rai dana)
2 whole red chilies (sabut lal mirch)
A bunch of curry leaves
1 teaspoon turmeric (haldi powder)
2 raw mangoes
4 c cooked rice
1 tablespoon chana dal
1 tablespoon urad dal
How to make Mamidikaya Pulihora
Peel, grate or chop the raw mango and mix well with the rice.
Heat oil in a pan and add the lentils, mustard seeds, whole red chilies, curry leaves and turmeric powder.
Add the rice to this and mix well.
Add salt suiting to your taste and serve hot
Karapodi Recipe – How to make Karapodi
Ingredients
1 teaspoon coriander seeds (khara dhania)
1 teaspoon cumin seeds (jeera)
5 cloves of garlic
1 teaspoon tamarind pulp
1 large bunch of curry leaves
5 dry whole red chilies (sabut lal mirch)
Salt to taste.
How to make Karapodi
Heat a pan without oil and dry roast the curry leaves in it.
Now add rest of the ingredients except the salt and tamarind and roast well.
Take off the heat and grind well with the tamarind.
Add salt to your taste and store away.
Pesarapappu Payasam Recipe – How to make Pesarapappu Payasam
Ingredients
1 c dhuli moong dal
1 c jaggery, crushed
1 tablespoon ghee
2 teaspoon elaichi powder
How to make Pesarapappu Payasam
First wash the moong dal and keep aside.
In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.
Now add the jaggery and let it melt.
Mix well and fry till the dal is done and it looks like a smooth mixture.
Now add the elaichi powder and mix well.
Take off the heat, garnish with grated coconut and serve hot.
Gongura Pickle Recipe
Ingredients
1 teaspoon Fenugreek seeds, (methi dana)
1 teaspoon Coriander seeds, (sabut dhania)
1 teaspoon Cumin seeds, (jeera dana)
4-5 dry whole Red Chillies,
4 Green Chillies,
4 bunches of Gongura leaves, sepeareted, cleaned, and washed
3 teaspoon Sesame seeds,
3 teaspoon Urad dal,
2 tablespoon Oil
Salt to taste
For Seasoning
Heat 1 tbspn. oil in a pan, when it gets hot put mustard seeds.
When they splutter put 1/2 tspn. of chana dal and urad dal together and 1-2 dry red chillies.
Let them become brown in colour. Then put off the stove.
How to make Gongura Pickle
Deep fry the gongura leaves and chilies.
Grind them into a paste and keep aside.
Now roast the all the whole seeds and whole red chilies, grind and mix it with the gongura leaves. Season with salt and a fry of mustard seeds.
