Tapeswaram Kaja

Ingredients :

Allpurpose flour - 2 cups

Sugar - 1/2 cup

Rice flour - 3 tbsp

Butter - 1/2 cup

Cooking Soda - 1/2 tsp

Oil - For fry

Procedure :

- Take Allpurpose flour in a blow, add cooking soda and butter.

- Add sufficient amount of water and make a dough.

- Knead the dough well, it should be like a chapathi or a puri dough.

- Mix rice flour in 3 to 4 tsp of butter.

- Roll the dough into chapathis.

- Now take the rice flour-butter mixer and spread on the chapathi.

- Place one chapathi on other and again spread the rice flour.

- Repeat the above process untill for 4 chapathi's.

- Now roll it like a mat and cut them in to small pieces.

- Make a suger syrup.

- Deep fry Kajas in oil and drop them into sugar syrup.

- Let them absorb the sugar syrup.

- Remove from the syrup and serve.

Capsicum - Paneer Curry

Ingredients :

Capsicum

Aloo

Carrot

Paneer

Onions - 2

Tomatoes - 1

Cashew nuts - 10 to 12

Dry Coconut - 1 tbsp

Kaskas - 1tbsp

Elachi - 1/2 tsp

Sugar - 2 tsp

Red chilli powder - As per taste

Salt - As per taste

Dhana - Jeera Powder - 1/2 tsp

Garam Masala - 1/2 tsp

Ginger Garlic paste - 1 tsp

Milk - 1/4 cup

Process :

- Take 1/4 cup milk and soak Cashew nuts, dry coconut, kaskas and elachi seeds for 1/2 hr.

- Heat oil in a pan, add chopped onions and tomatoes and cook untill they become tender.

- Let it cool and grind to a fine paste.

- To the paste add soaked cashew nuts, dry coconut, kaskas and elachi with milk.

- Grind all the ingredients to a fine paste.

- Heat oil in a pan add the grind paste.

- Add ginger garlic paste.

- Add Chopped capsicum, aloo and carrot pieces.

- Cover and cook untill they become tender.

- Add Salt, red chilli powder, dhana jeera powder, sugar and tamarind powder.

- Mix well

- Finally add fried paneer pieces and garam masala.

- Serve hot with bread.

MAGAYA

INGREDIENTS :

Raw sour Mangoes - 4

Chilli powder - 1 cup

Salt - 3/4 cup ( Add 20% weight of the mangoes )

Methi Powder - 1 tbsp

Mustered Powder - 1 tbsp

Turmeric Powder - 1/2 tsp

Oil - 2 cups

Red chillies - 3 to 4

Mustered seeds - 1/2 tsp

Hing - Pinch

PROCESS :

- Peel the mangoes skin

- Cut the mangoes into long pieces as shoe in the picture below.

- Add salt and turmeric powder to pieces and mix well.

- Cover and keep away from direct sunlight for 3 to 4 days.

- Mix well twice a day.

- After 3 days you can notice the juice comming out from mangoe pieces.

- Once the juice comes out Squeeze the mangoe pieces with two hands untill the juice comes out.

- Store the juice donot drain.

- Spread the pieces on a plastic sheet and keep it under hot sunlight.

- Allow them to dry for 3 to 4 days untill the dampness gets dry.

- The pieces should dry as show in the picture below.

- Take a dry bowl add Chilli powder, Salt , Methi powder, Mustered powder and mix well.

- Add the stored mangoe juice to the mixture.

- Now slowly add mangoe pieces and mix well.

- Add 2 cups oil and mix well.

- Heat 2 tsp oil in a pan, add mustered seeds and red chillies. Let the mustered seeds get splutter add this to magaya pickle.

- Finally add pinch of Hing to pickle and mix well.

- Store in an air tight containeer

TOMATO RICE

INGREDIENTS :

Onion - 1

Tomamtoes - 4 to 5 medium

Rice - 3 1/2 cups

Coconut - 1/2 cup

cashew nuts - Whole 10 to 12

Corriender - half bunch

Green chillies - 13 to 15 small

Jeera - 1/2 tsp

Bay Leaf - 2

Cinamon - 1/2 inch

Cloves - 6

Black pepper - 1/2 tsp

Star Anise seeds - 1

Cardomam seeds - 1/2 tsp

Dhana - Jeera powder - 1/2 tsp

Ginger - Garlic paste - 1 tsp

Ghee - 1 tbsp

Oil - 1 tbsp

Salt - As per taste

Water - For cooking rice

PROCESS :

- Wash rice drain water and keep a side.

- Heat oil and butter in a pan, add Jeera and anise seeds.

- Add chopped onions Ginger garlic paste and fry till transplant.

- Make a paste of coconut, cashew nuts and green chillies.

- Grind a masala powder of cinamon stick, cloves and cardomam seeds.

- Add chopped tomatoes cover and cook untill the juice come out from tomatoes.

- Remove the lid and cook untill the water gets evaporated.

- Add the coconut paste to the mixture. Cover and cook untill the oil comes out.

- Add a bay leaf and masala powder.

- Now slowly add washed rice required amount of salt and dhana jeera powder.

- Mix them and leave on the stove for 2 min on a low flame.

- Transfer it to a rice cooker and add 7 cups of water.

- Garnish with fried onions serve hot with a onion raita.

MURUKKULU - CHAKILALU

INGREDIENTS :

Rice flour - 2 cups

Basan flour / Gram flour - 1 cup

Ajwain / Carom seeds - 1 tbsp

sesame seeds 1 tbsp

Unsalted Butter - 4 tbsp

Salt - As per taste

Chilli powder

Oil - For fry

Luck warm water - About 2 cups

PROCESS :

- In a mixing bowl sieve rice and basan flour, add Ajwain, sesame seeds, salt, red chilli powder mix together.

- Pour melted butter and mix well.

- Add water little a time and make chapathi like dough.

- Dough should not be too stiff nor too loose.

- Take a murukku press,take little of dough and fill into the mold.

- With a murukku presser, press the desired shape on a paper napkin.

- Make a bunch and keep ready to fru in oil.

- Heat oil in a kadai. Carefully slide shaped murukku in hot oil.

- Fry on a medium heat on both sides crisps till golden.

- Drain on a paper towel.

- Serve as a snack with tea or coffee.

UNDRALLU - JILLEDU KAYALU

Undarallu is a savoury steamed rice ball, which is offerd as neivedhyam during Vinayaka chavithi. On this day we pray to Lord Ganesha asking him to bless us. Undrallu is the andhra name given to rice steamed balls.

INGREDIENTS :

Rice - 1 cup

Channa Dal - 1/2 cup

Jeera - 1 tbsp

Grated Coconut - 1/2 cup

Salt - As per taste

PROCESS :

- Wash rice well and drain the water. Spread on a paper napkin and let it dry.

- Rice grains have to be fully dry, it could take about an hour or so.

- Grind the rice grains to a rawa conisistancy.

- Take a pan add water, Channa dal, salt, Jeera.

- Bring it to boiling, Add rawa and stirr.

- stirr untill the water is absorbed by rawa, add coconut turn offstove and cove it with lid.

- Let is cool

- Make small balls of ping pong size and place them on an idli stand and steam them for 10 min.

JILLEDU KAYALU :

Jilledu kayalu is another dish which we offer to Lord Ganesh. It is made of rice flour stuffed with coconut sweet.

INGREDIENTS :

Coconut Grated - 1 cup

Sugar - 3/4 cup

Rice flour - 1 cup

Salt

PROCESS :

- Take a sauce pan add sugar and melt it. Add grated coconut and stirr untill the coconut gets together.

- Let is cool and make small balls.

- Take a sauce pan add 2 cups water and pinch of salt bring it boilling.

- Add 1 cup rice flour and stirr well untill the water is absorbed by the rice flour turn off stove.

- Cover it with a lid and let it cool.

- Apply oil to your hand and take a small amount of rice flour and press it in small chapathi shape.

- Place the coconut sweet in between and cover it as show in the picture.

- Steam them in pressure cooker for 10 min.

DONDAKAYA-SANAGAPAPU

INGREDIENTS :

Dondakayalu (Tindora) - Cut into round pieces

Channa Dal - 1/2 cup Boiled

Spring Onions - 4 to 5

Jeera - 1/2 tsp

Musterd seeds - 1/2 tsp

Crushed red chilli - 1/2 tsp

Salt - As per taste

Chilli Powder

Dhana - Jeera powder - 1/2 tsp

PROCESS :

- Take a pan heat oil add Jeera, Musterd seeds, Crushed redchilli flakes.

- Let them splutter, add chopped spring onions.

- Add onions and cook.

- Add cut Tindora, cover and cook untill they become soft.

-Take a bowl add water, channa dal and bring it to boiling.

- Drain the water from channa dal.

- Add to the cooked tindora and stirr well.

- Finnaly add salt, chilli powder, dhana-jeera powder.

- Serve with hot white rice.