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.

GOORUCHIKKUDU-COCONUT

INGREDIENTS :

Gooru chikkudu kayalu

Onions - 1

Grated Coconut - 1/2 cup

Dhana-Jeera Powder - 1/2 tsp

Jeerra - 1/2 tsp

Musterd Seeds - 1/2 tsp

Channa Dal - 1/2 tsp

Crushed Redchilli - 1 tsp

Moong Dal - 1/2 tsp

Oil

Salt - As per taste

Chilli powder - As per taste

Curry Leaves - 3 to 4

PROCESS :

- Cut Gooruchikudu Kayalu into small pieces and boil in water untill they become soft.

- Heat oil in a pan, add Jeera, Musterd Seeds, Channa dal, Moong daland Crushed red chilli.

- Let them splutter.

- Add onions, Curry Leaves and cook.

- Add Chikkudukayalu, cover and cook for 5 mins.

- Add salt, chilli powder, Dhana-Jeera and coconut.

- Mix well and cook for 5 mins.

- Delicious Chikkudu Kayala curry is ready.

CAPSICUM-NUGGETS CURRY

INGREDIENTS :

Capsicum - 2 to 3

Nuggets - 1/2 cup

Tomatoes - 2

Onions - 1

Jeera - 1/2 tsp

Musterd Seeds - 1/2 tsp

Chilli Powder - As per taste

Salt - As per taste

Dhana - Jeera Powder - 1/2 tbsp

M D H Kitchen king masala powder - 1/2 tsp or Garam masala

PROCESS :

- Heat oil in a pan, add jeera and musterd seeds and let them splutter.

- Add chopped onions, capsicum and tomatoes.

- Cover and cook untill they become tender.

- Soak Nuggets in a warm water for 10 min.

- Drain water and keep a side.

- Once the onions cook add nuggets to them and stirr well.

- Add salt, chilli powder and dhana-jeera powder.

- Cover and cook for 5 min.

- Finally add M D H Kitchen King masala or garam masala powder and stirr well.

- Serve hot with roties or white rice.

KAJU CHIKKI

Ingredients :

Cashew Nuts - 500 gm

Jaggry (Bellum) - 250 gm

Elachi Powder - 1/2 tsp

Ghee

Process :

- Take a thick bottom vessel and add 1/4 cup water.

- Add Jaggry and let it melt.

- Mean while take a pan and heat it, add cashew nuts and dry roast them untill golden brown and keep a side

- Once when the jaggry melts stirr it constantly untill it gets thick.

- Take a bowl add little water.

- once when the jaggry become thick pour a pinch of pakam in a glass bowl.

- The pakam should look like as show in the picture.

- Once u get the pakam of required consistancy add roasted cashew nuts and stirr well.

- Apply ghee to a plate and pour pakam on the plate.

- Let it coolfor some time.

- Enjoy the kaju chikki.

POORNAM BOORELU

INGREDIENTS :

For Stuffing:

Yellow Moongdal - 2 cups (Soak over night and make a fine paste)

Dry Coconut - 1/2 cup

Elachi powder - 1/2 tsp

Jaggre ( Bellum) - 2 cups

For Topping :

Moongdal - 1 cup

Rice - 1 cup

Oil - for fry

Process :

- Soak rice and moongdal over night.

- Make a fine paste and keep a side.

- Now take the yellow moongdal batter and put them on idli stand and make idlies.

- Donot add salt.

- Once they are cool smash them as show in the picture below.

- To the smashed idlies add dry coconut powder, elachi powder and jaggre.

- Mix them well.

- Make small balls of ping-pong size.

- Heat oil in a frying pan .

- Now dip each ball in a rice - moongdal batter and deep fry.

- Fry them golden browen.

- Yummy poornam boorelu are ready.

- Serve them with ghee.