Coconut oligalu or Coconut bhakshyalu

Ingredients:
Cardomon powder-1tbsp
Ghee - 1 tbsp
Coconut-1 cup
Jaggery-1 cup
Maida -4 tbsp
Atta-1/2 cup

Preparation:

Make dough with maida and atta, Make a soft dough and keep it aside.

Grind the Coconut piece first and then add jaggery. Do not add water.

Keep it in a thick bottomed vessel and heat till it becomes Soft. You should be able to make round balls with it. Add cardamom powder to this mix.

Now make the dough into small balls in equal proportions. Roll each ball like puree and stuff with the a spoon of coconut-jaggery mix.

Roll stuffed balls like chepati.We call them as oligalu or bhakshyalu. Now fry them on a chapathi pan with lots of ghee.

Serve them hot or cold.  This is a Ugadi special sweet in Andhra Pradesh.

Thotakura Vepudu ~ Amaranth Leaves Stir-Fry

Ingredients:
Amaranth Leaves Bunch - 1 medium ( chopped 2 cups)
Onion- 1/2 medium
chana dal-1tbsp
urad dal-1tbsp
cumin seeds-1/2tbsp
mustard seeds-1/2tbsp
putnala pappu powder-2tbsp
Green Chilli - 2
salt - 1/2 tsp
Cilantro - 1 Tbsp
Oil - 1 Tbsp

Method:

Heat non-stick pan and add oil. Once the oil is hot add the chana dal, urad dal, cumin seeds, and mustard seeds, followed by curry leaves.

Add chopped onions, green chili and turmeric powder. Saute for 2 min.  Add Chopped Amaranth leaves and stems to the pan and mix it well with onions. Saute for 2 min. Once the leaves are wilted add salt. Keep it on high and stir-fry. 

putnala pappu powder, saute on medium flame for 3-4 min

Taste and adjust the seasonings and add Cilantro on top and switch off the stove. 

Serve hot with white rice. Enjoy!

Tips:

• If Amaranth is abundant in your area you can separate the stems from leaves and make this fry only with stems. We have scarcity of Amaranth so just used stems and leaves together in this recipe. 
• Instead of grinding the garlic you can use the coarsely chopped garlic, in that case add garlic to the oil after the tempering is done, so that gets roasted leaving nice aroma to the fry. 

Palak Chapati

Ingredients:

Wheat Flour 2 cups
Oil 1 tbsp
Salt 1 tsp
palak leaves(cut into small pieces)-1 cup
Water to knead dough
Preparation:

1.Mix salt, wheat flour and palak leaves adequate amount of water to knead smooth dough add oil.

2.Leave it for an hour.
3.Make equal sized balls,smear them with dry flour and roll them out on a rolling board.

4.Heat a pan. Put the chapati on it.
5.Moderately roast both the sides of chapati.
6.Chapati is ready to serve.

Beerakaya Thokku Pachadi ~ Rigde gourd skin Chutney Recipe

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Ingredients:
skin of 2 large ridge gourds, wash and peel the skin (prepare another dish with the peeled ridge gourd)
2 green chillis
Salt
Coconut
1 tsp cumin seeds
Garlic 1
very small lemon sized tamarind
2 tsps oil
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1-2 dry red chillis
channa dal 1tbsp
few fresh curry leaves
1/2 tsp oil

Preparation:

1.In the  vessel, add tsp of oil and add the green chillis and cumin seeds saute for a mt. Add the ridge gourd peels and fry on medium heat for 4-5 mts.
leave aside to cool.

3 Once cool, grind  green chillis first till coarsely ground, add the rest of the sauteed ingredients along with tamarind ,salt ,coconut and garlic  grind to a slightly coarse paste.

4 Heat half a tsp of oil in a pan, add mustard seeds and let them pop, add curry leaves and dry red chillis and channa dal stir fry for a few seconds.

5 Pour the seasoning over the ground pachadi and serve with hot rice.

Ridge gourd peel chutney

Ven Pongal (Rice and Dal flavoured with Ghee,Cashews and Spices)

Pongal is served in the morning as breakfast..It is a protein rich one pot meal which is really nutritious...

I hope you all like it...Let me know what you think..

Ingrediants:

Rice- 1 cup

Split yellow moong dal / Pasiparuppu-1 cup

Salt to taste

Water-6 cup

Spices:

Ghee-3 tblspn

Cumin seeds-2 tsp

Cashew-3 tblspn

Green chilli-3 chopped

Ginger-2 tblspn grated

Pepper-1 tblspn

Curry leaves-1 spring

Method:

Soak rice and dal together for 30 mins..Drain it and set aside..

Heat 1 tblspn of ghee in a pressure cooker and add in rice and dal...Fry this for 5 mins..

Pour in the water and bring this to a boil...Add in salt...

Cover and cook for 5 whistle and simmer it for 10 mins..Let the pressure go by itself...Open the pressure cooker and mix well..

Heat ghee in a kadai and add in cashews, cumin seeds, pepper, ginger, green chilli,curry leaves and sauté this for a minute..

Now add in rice and dal mixture and mix well..Let the rice absorb all flavours...

Mix this for 3 mins...

Serve hot with sambar or chutney..

EGG PULUSU

Ingredients:
Boiled Eggs-5
onions -2
Tomato-2

salt to taste
chilli powder-1 tbsp.
Tamarind pulp
water

Tamarind soaked in 1 cup water

 Preparation:


Boiled eggs and keep aside

 

Cut onions and tomato into small pieces. Heat oil in a pan 

and add the cut onions. 

When the onions turn brown add the tomato pieces and 

fry for 2 minutes 

add salt,chilli powder and tamarind pulp.

Add 1/4 cup  water.

Now close the pan with a lid and allow it to boil.Then

add boiled eggs 

serve hot with white rice

Mamidikaya Pachadi

 

The podi (spice powder), pachadi (type of chutney) and the pickle form an integral part of Andhra cuisine and no Andhra vegetarian meal is complete without them. Other than the famous traditional Andhra Avakai (Mango Pickle), Andhra cuisine also boasts of an assortment of pachadis, one of them being mamidikaya pachadi.

 it is a very simple recipe that is easy to make, healthy and flavorful. This authentic pachadi, one of Andhra’s raw cuisine side dishes, is traditionally ground in a stone mortar and served with steamed white rice and ghee, tastes the best, the day its prepared unlike few other pachadis that have a longer shelf life.

Recipe source: Amma

Preparation: 15-20 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:
1 cup of freshly peeled and grated raw mango (if the mango is too tangy reduce to ¼ cup)

Salt to taste
Red chilli powder- 1tbsp
Onion-1
For tempering:
1 tsp mustard seeds


1 tsp oil
3/4 tsp split black gram (minappa pappu) – (optional)

Preparation:
 

1 Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the split black gram and let it brown.

 
2.Add onions and fry them untill onions turn transparent.

3.Add grated mango, fry for 5 min.Add salt and red chilli powder fry for 3mins.

4. Serve with hot steamed rice and ghee. 

Menthu kura Pappu/Methi Dal

Menthu kura Pappu is a very nutritious Andhra dal dish that calls for  the use of tur dal and fresh methi leaves.

Ingredients:
1 cup packed menthu akkulu/menthu kura (fenugreek, methi) washed and picked
1 cup tur dal (kandi pappu, red gram)
1 medium sized onion chopped finely
1 tomato, finely chopped (optional)
4-5 green chillis slit length wise(indian variety)
Tamarind -soaked in water
1/3 tsp turmeric (pasupu)
5 garlic flakes slightly crushed
10 curry leaves
1 tsp cumin seeds(jeera)
1/2 tsp mustard seeds (ria,aavaalu)
1 tsp salt
oil
chopped coriander leaves for garnish
2 cups water

Preparation:
Pressure cook toor dal, menthu akkulu,onion,tomato,tumeric and green chillis and water for 3 whistles. 
Mash with ladle till well combined.Add salt  and tamarind water to this cooked mixture and boil for 5 min.

Heat 1 tbsp oil in a sauce pan and add the mustard seeds and let them splutter.Now add the cumin seeds, slightly crushed garlic, and curry leaves and fry for a minute. This is called “Popu” or “Talimpu” in Telugu (Andhra). The tempering adds flavor to the dish.
 

Garnish with coriander leaves.

Serve hot with rice and ghee, papad and vadiyaalu and you have a complete meal. You can also serve with rotis.
Absolutely nutritious and tasty dal.

Bendakaya fry / Ladies Finger fry

Ingredients :

Okra / Bendakaya – 250 grams or 1/4 kg

Oil – 2 tbsp oil

Ground nuts-3 tbsp

Turmeric powder – a pinch

Salto taste

Putnala pappu powder-3 tbsp

Fresh Curry leaves – 5 or 6

Onion, finely chopped – 1 (optional)

Method:

  Heat the oil in a pan and add mustered seeds,Curry leaves,Ground nuts and onions.Stir fry it for 5-6mins.

 Add a bendakaya pieces and tumeric to it and mix well .Saute on medium high heat for 3-4 minutes. Reduce to low flame, Add salt to taste and combine well.

Putnala pappu powder, Saute on medium flame 3-4 minutes

  Turn the flame off and serve it with  rice and chepati.

Note: Please do not mix the ladies fingers pieces very frequently, as the  ladies fingers has the tendency to split, when it is soft,  ladies fingers Seeds may appear at the top of the dish, which may damage the appearance.