Moong dal Cauliflower Dal / Pesara pappu Cauliflower Pappu

Ingredients

Moong dal / Pesarapappu – 1 ½ cup

Cauliflower florets – 1 cup

(Half cooked)

Green chillies chopped – 3

Tomato pieces – ½ cup

Onion – 1 medium

Water – 3 ½ cups

Red chilli powder -2 tsp

Turmeric powder – 1 tsp

Salt to taste

Oil – 1 tsp

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Mustard seeds – ½ tsp

Red chillies dry – 5

Onion chopped – ¼ cup

Garlic pieces - 3

Curry leaves -10

Hing a pinch

Oil – 2 tsp

Method

1. Add washed dal, cauliflower, water, green chilli pieces, onion, and turmeric powder to a wide pan.
2. Keep it on a flame. Cook on medium flame. It may take 20 mins.
3. When starts boiling, add oil. It will prevent the overflowing and dal cook fast.
4. Add chopped onion, chilli powder and cook for 5 mins.
5. Remove from the flame, add salt and mash it.
6. Heat oil in a pan and temper it.
7. Add this temper to the dal and mix well.
8. Serve with rice or roti.

Orange Juice - Shhhhh Cooking Secretly Challenge

This month I was paired with Mayuri Patel . She gave me Orange and ginger. These juice is really tastes good. Thank you so much for giving wonderful ingredients. 

Ingredients

Oranges - 2

Ginger juice - 1 tsp

Honey - 1 tsp

Method

1. First squeeze the juice from oranges. Take the juice in a glass, add ginger juice and honey.
2. Mix well. Serve with ice cubes.

Linking to:

Shhhh Cooking Secretly Challenge.

Sankranthi Shubhakanshalu / Happy Pongal - Festival Specials

 

Bobbatlu

                                                     
                                                                           Sweet Potato Bobbatlu

         

                                                                              Sweet Potato Laddu
       


                                   

Paramannam / Sweet Pongal

                       
                                   

KajjiKayalu

           

    

Nippattu / Rice Flour Crackers

Sakinalu

Katte Pongal / Ven Pongal

Sakinalu - Sankranti Special

Sakinalu is a traditional snack in Telangana region. It is prepared during Makar Sankranti, weddings and any other occasion.   

Soaking time – 5 hrs

Preparation time – 2 hour

Make 20 – 25 Sakinalu, depending on sizes.

Ingredients

Raw rice – 2 cups

Sesame seeds / Nuvvulu – ¼ cup

Ajwain / Oma – 2 Tsp

Salt to taste

Oil to fry

Method

1. Wash the rice and soak it in water for 4 – 5 hrs.
2. Drain the water. Dry the rice on thin cloth for 25 mins. Grind it as fine powder.
3. In a large bowl add flour, ajwain, sesame seeds, salt and mix well.
4. Now add water slowly to get proper consistency.
5. The dough should not be too watery or to thick.
6. Take a bowl of water and wet your hands.
7. Take small quantity of the dough and make round thin circles with fingers on a cloth.  
8. The cloth will absorb the water in the flour.
9. Leave it for some time.
10. Heat oil in a deep pan, deep fry the sakinalu.

Note:

If you want spicy sakinalu, just grind red chillies and mix with rice flour.