Boondi Ladoo - Festival Specials

Ingredients

Besan - 1 cup

Sugar - 1 cup

Water - 1/2 cup

Nuts (Raisins, cashew nut) - 5 tsp

Cardamom powder - 1/2 tsp

Oil to fry

Ghee for frying nuts

Edible camphor a pinch

Method

1. Add ghee in a small pan and roast the nuts. Keep it aside.
2. In a wide bowl add besan and rub with your hands to avoid lumps.
3. Add water little by little to the besan. The consistency is not too thick or not too watery.
4. Heat oil in a pan. Take boondi ladle, pour batter and spread with your hands.
5. Fry the boondi until 3/4 done. It should not be crispy. Remove from oil and drain in paper towel.
6. Repeat the same procedure for remaining batter.
7. Boil water & sugar until it reaches to one string consistency.
8. Switch off the flame. Add elachi powder and mix well.
9. Add fried boondi and nuts and mix well. Close with lid and leave it for 10 mins.
10. When the mixture is warm, make ladoos. Store in air tight container.

Undrallu / Vinayaka Chaturthi Special

Ingredients

Rice rava – 1 cup

Chana dal – ½ cup

Water – 2 cups

Jeera – 1 tsp

Oil – 3 tsp

Ghee – 2 tsp

Salt to taste

Method

                    Heat oil in a pan, add jeera allow them to splutter. Add water and salt. Let it boil. When boiling starts, add rice rava, chana dal and mix it well. Cook on low medium flame. When it completes, Keep it aside. Add little ghee. Make it as balls.

Paala Talikalu - Vinayaka Chaturthi Special

Ingredients

Wheat flour (atta) – 1 cup

Sago / sabudana – ½ cup

Sugar – 1 cup 

Milk – 1 cup

Ghee – 2 tsp

Chopped dry fruits for garnishing

Elachi powder – ½ tsp

Method

                   Make a dough using water. Divide into small balls. Using hands spread it as talikalu. Add 1 cup of water to a pan. Add sago and cook for 15 then add atta talikalu and cook for 10mins. Add sugar and cook for 10 mins on low medium flame. Add milk and cook for 10mins on medium flame. Add elachi powder & dry fruits.

Kajjikayalu - Festival Specials

Ingredients

For filling

Putnalu / roasted daliya – ¼ Kg

Jaggery – ¼ Kg

Coconut powder – ½ cup

Elachi powder – 1 tsp

For dough

All purpose flour – ½ kg

Curd – 3 tsp

Water to make dough

Oil to fry

Method

                    In a mixi jar add putnalu, jaggery, coconut powder, elachi and make fine powder. In a bowl add flour, curd and mix well. By adding little and little water, make smooth dough. Cover it. Keep it aside for 30 mins. Divide into puri size balls. Roll it like puri. Place 1 Tsp powder in the center of puri. Apply some water to the corners of puri. Close it by attaching two ends. Deep fry in oil. 

Note: If you want add sugar instead of jaggery.

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.

Dry fruits ladoo

Ingredients

Chopped dates - 1 cup 

Almonds - 3 Tbsp

Raisins - 2 Tbsp

Cashews - 2 tbsp

Pista - 20

Method

1. Dry roast the almonds, cashews, pista till slightly brown. Cool it.
2. In a mixi jar add dates, raisins, almonds, cashews, pista and grind to a coarse mixture.
3. Transfer it to a plate. Take small amount of the mixture and make balls.
4. Store it in a airtight container.

Vermicelli Sooji Halwa Dumplings / Semiya Bombay rava Boorelu

Ingredients

Vermicelli - 1 cup

Sooji - 1/2 cup

Jaggery - 1 1/2 cup

Boiled milk - 2 1/2 cups

Dosa batter according to balls

Ghee - 2 tsp

Oil to fry

Dry fruits chopped & elachi powder

Method

1. Heat ghee in a pan add vermicelli and roast it. Transfer it to another plate.
2. To the same pan add sooji and roast. Transfer vermicelli to the pan.
3. Add boiled milk and let it cook on low flame. Then add jaggery and mix well.
4. Mix until it becomes thick. Turn off the stove. Add dry fruits & elachi powder and mix well.
5. Let it cool. Divide into balls and dip into the dosa batter. Deep fry in oil. 
6. Transfer it to tissue paper.

Pala Puri / Milk Puri

Ingredients          

Puri – 6

Milk – ¼ liter

Sugar – 2 Tsp

For Paste 

Grated coconut – ½ cup

Roasted poppy seeds – 1 Tsp

Method

1. Make puris using wheat flour.  
2. Heat the milk in a pan, when its boiling add paste and mix it for 5 mins on low flame. 
3. Add sugar/honey and mix for 2 mins. Keep it aside. Let it cool. 
4. Now add the puri to milk leave it for 2 mins. 
5. Remove the puri and fold twice like handkerchief. 
6. Keep it on the plate and pour remaining milk over it. 

Linking to:
Gayathri's WTML event hosted by Sapana.

Kara Boondi

Ingredients

For batter

Besan/Senaga pindi – 4 cups

Rice flour/Biyyam pindi – 2 cups
Baking soda - 1/4 tsp

Thick poha - 1/2 cup

Peanuts / pallilu - 1/2 cup

Putnalu / roasted chana dal - 1/2 cup

Curry leaves / karivepaku - 1/2 cup

Oil to fry

Water to sufficient

To grind

Garlic - 8

Red chilli powder - 2 tsp

Salt to taste

Method

To grind

1. In a mixi jar, add garlic, chilli powder, salt and make it as paste.

For boondi

1. In a wide bowl add besan, rice flour. Mix it with water like not too watery or not too thick.
2. Heat oil in a pan. Take boondi laddle, pour 1 cup of batter and spread with your hand.
3. Fry until golden color and crispy. Remove from oil and drain it in paper towel.
4. Repeat the same procedure for remaining batter.
5. Deep fry the poha, peanuts, putnalu, curry leaves one by one.
6. Mix all boondi, poha, peanuts, putnalu.
7. Now add garlic mixture, salt to the boondi and mix well.
8. Store it in an air tight container.

Fresh Coconut Rava Laddu / Pachi Kobbari Rava Ladoo

Ingredients

Fresh grated coconut / Pachi kobbara - 1 cup

Bombay rava  / sooji - 1 cup

Milk as per requirement

Sugar - 1 cup

Dry fruits - 1/2 cup

Ghee - 1/4 cup

Method

1. Heat ghee in a pan and fry the dry fruits. remove the dry fruits.
2. To the same pan, roast sooji until aroma smell comes out. Transfer it to the bowl.
3. To the same pan add coconut and fry until raw smell goes. Transfer it to the same bowl.
4. Add sugar, dry fruits and mix well. Now add milk little by little and mix well. Make it as ladoos.
5. Store it in an air tight container.

Katte Pongali / Ven Pongal

Ingredients

Rice – 1 cup

Moong dal / Pesara pappu – ½ cup

Peppercorns – 20

Cumin seeds – 2 tsp

Ghee – 2 tsp

Water – 3 cups

Salt to taste

Method

1. In a pan dry roast the dal. Keep it aside.
2. Add rice, moong dal and wash twice with water.
3. Transfer it to a pressure cooker, add water and salt.
4. Close it with lid for 3 whistles.
5. Heat ghee in a pan, add cumin allow them to splutter.
6. Add peppercorns and fry for 2 mins.
7. Pour this tempering on the rice and mix well.

Linking to:
Sara's Dish in 30 Minutes,
Siris Food Flavours,
WTML @ Gayathriscookspot.


        

Paramannam / Sweet Pongal

Ingredients

Rice – 1 cup

Moong dal / Pesara pappu – ½ cup

Milk – 2 cups

Ghee – 3 Tsp

Elachi powder – 1 tsp

Jaggery – 1 ½ to 2 cups

Dry coconut pieces – ½ cup

Cashew nut – ¼ cup

Water – 2 ½ cups

Method

1. In a bowl add rice, moong dal and wash it.
2. Heat ghee in a pan, roast the coconut pieces for 2 mins. Remove the pieces.
3. To the same pan add cashew nut and fry for 1 min. Keep it aside.  
4. In a pressure cooker add rice, moong dal and water. Cook for 3 whistles.
5. After pressure releases add jaggery and mix well.
6. Keep it on medium flame and cook for 10 mins.
7. Add milk and cook until the mixture becomes little bit thick.
8. Add ghee, coconut pieces, cashew nut and mix well. Serve.

Linking to :
Gayathri's WTML event hosted by Hema,
Foodabulous Fest Event organised by Simply TADKA,
Traditional Indian Sweets Event @ Zesty South Indian Kitchen,
South Indian Cooking Event  hosted by Simply Tadka,
Cook like a Celebrity Chef event by Food Corner,
Vimitha's Hearty and Healthy,
Akila's Dish Name Starts with S,
Authentic Indian Sweets event hosted by Nivedhanam.

              

  


   

Bobbatlu / Puran Poli Festival Special

Ingredients

For Purnam / For Filling

Chana dal / senaga pappu – 1 cup

Sugar – 1 cup or Sugar: Jaggery / bellam – ½ cup: ½ cup

Coconut dessicated – ¼ cup

Cardamon powder – ½ tsp

Water – 3 cups

For outer layer

Maida / All purpose flour – 1 cup

Salt – ¼ tsp

Oil – 4 Tsp

Ghee – 2 tsp

Water to make dough

Method

For Purnam (For filling)

1. In a wide deep bowl, add chana dal, water. Cook until ¾.
2. Strain it. Don’t throw the water. Keep the water aside.
3. Cool the dal. In a mixi jar, add dal, sugar or sugar: jaggery and make it as paste.
4. Add coconut, cardamon powder and mix well.
5. Divide into lemon size balls.

For outer layer

1. Combine maida, salt and enough water to make soft and sticky dough. Add oil (3 Tsp) and knead well.
2. Keep it aside for 30 mins.

For Bobbatlu

1. Grease your hands with oil and take a small portion of dough.
2. Flatten it into 3” size. Place Purnam ball in the center and cover the ball by pulling the dough from all sides.
3. Take a plastic sheet and apply oil to the sheet.
4. Place the ball in between 2 covers and flatten carefully using your fingers.
5. Heat a pan, add ghee and place the bobbatu. Fry it on low flame.
6. Flip it. Apply ghee and wait for 2 – 3 mins. Serve.

Note: By using left over water we make tasty rasam.

Linking to:
Viji's Soul Food Show & Give away,
Foodabulous Fest Event organised by Simply TADKA and hosted by Pramitha love cooking,
Gayathri's WTML event hosted by Radhika,
Mj Delights event,
Pari's 'ONLY' Cooking with Legumes hosted  by Nalini,
Authentic Indian Sweets event hosted by Nivedhanam.


       


      

Happy Ugadi to All My Friends

I made for our lunch specials with Ugadi Pachadi, Bobbatlu, Mamidikaya (Mango) Pulihora, Potato Fry, Senaga pappu Kattu Charu and curd.

Guggillu Festival Special

Ingredients

Kala chana/Senagalu – 1 cup

(Soak for 4 hrs or tonight)

Fresh and grated coconut – ½ cup

Water – 5 cups

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1tsp

Urad dal – 1 tsp

Green chilli chopped – 4

Curry leaves – 10

Oil – 2 tsp

Method

1. In a pressure cooker add chana, water, salt for 3 whistles. Drain it.
2. Heat oil in a pan and temper it.
3. Add this tempering and coconut to the drained chana. Mix well.

Note:
If you like onion taste, add onion chopped in tempering.

Linking to:
Vimitha's Hearty and Healthy,
Gayathri's WTML event hosted by Radhika.
'ONLY' Cooking With Legumes event hosted by Nalini.
Viji's Soul Food Show & Give away.


      

Chalimidi Andhra Style

Ingredients

Rice flour – 1 ½ – 2 cups

Sugar – ¾ cup

Elachi powder – 1 tsp

Dry coconut powder – ½ cup

Almonds – ¼ cup

Ghee – 3 Tsp

Method

1. Heat ghee in a pan, fry the almonds and remove it.
2. To the same pan, add coconut pieces and fry it.

For Rice Flour

1. Soak rice in water for overnight.
2. Next day morning drain the rice.
3. Spread the rice on the cloth and dry it for 30 mins.
4. Grind the soaked rice for fine paste. Sieve the powder.

For Unda Paakam/Strong Consistency

1. In a bowl add sugar water and mix well.
2. Allow them to boil to get unda paakam or strong consistency.
3. For checking the consistency
4. Take some water in a plate, add a drop of sugar solution.
5. Using your fingers roll it as small ball.
6. If the ball is formed, it is the correct consistency.

For Chalimidi

1. Remove the sugar pan from heat, add almonds, coconut pieces along with ghee and mix well.
2. Add rice flour little by little and keep stirring after every addition.
3. At the end, keep stirring for 5 mins. Transfer it to a bowl.

Linking to:
Gayathri's WTML event hosted by Hema,
Foodabulous Fest Event organised by Simply TADKA,
Hearth & Soul Blog Hop 142: 3/12/2013.
Swathi's Traditional Indian Sweets and Giveaway by 27 Coupons,
Cook like a Celebrity Chef event by Food Corner,
Authentic Indian Sweets hosted by Nivedhanam.