ingredients:

nuvvulu: 1/4 kg

red chilles: 15

jeera- 1 spoon

hing- 1/2 spoon

turmeric-1/4 spoon

procedure:

fry nuvvulu in a dry pan untill they turn red colour then addred chilles and jeera and fry them for 3-5 min
while frying stirr the ingredients continuously

cool the mixture … now add hing and turmeric and grind them
nuvvula podi is ready to eat with hot rice

Ingredients

mirchis ( big ones) green chilles -15

warm  ( ajwan)     -100 gms

salt    - to taste

basin flour  - 2 cups

rice flour -1/4 cup

oil – for deep frying

Procedure:

first grind warm ,salt and 2 spoons of basin and keep the mixture aside

Now take mirchis  ,with a sharp knife make  a slit  and remove the seeds and vein from the mirchi .

now stuff all the mirchis with the warm mixture

In onther bowl mix beasen flour ,rice flour ,salt with water to get thick consistency batter

Heat oil in a pan  when the oil is heated ,dip stuffed michi in to the besan flour mixture and drop them in to oil fry them remove from heat

now fry all mirchis in the above manner

now repeat frying bajjis for the second time …mirchi bajjis are done

stuffing:

onions -2

lemon-1

coriander leaves-2 spoons

fried peanuts-2spoons

cut onions in to small pieces.add coriander leaves ,fried peanuts and lemon juice  in a bowl

now make a slit into bajji and stuff them with onion mixture

mirchi bajji is ready to eat!!!!!!!!!!!!!!!

enjoy as an evening snack!!!!!!!!!!!!!!!!!!!!!!!

ingredients:
maramaralu :150 gms
jaggery: 250 gms
a pinch of elachi powder
2 spoons ghee
water: 1/2 cup

preparations:

take a wide pan and pour jaggery and water and boil the mixture until u get the thick ball consistency….
thick ball consistency:
take alil amount of water in a plate and pour a lil bit of mixture in to it if u get a ball when u touch with ur fingers then the consitency is enough
add 2 spoons of ghee to the mixture
add a pinch of elachi powder
pour maramalu into the jaggery mixture..remove from heat and make them balls
yummy maramaralu undalu are ready to eat

ingredients:

rice ravva: 1 cup

water: 3cups

turmeric powder: 1/2 spoon

lemons:4/tamarind pulp: 1/2 cup

salt: to taste

green chilles -4

curry leaves: hand full

red chilles:4

groundnuts: handfull

chana dal – 2 spoons

urad dal- 2 spoon

avalu-1 spoon

oil- 3 spoons

procedure:

take a big pan boil water .when the bubbles come  add 1 spoon of oil .now add ravva to the waterand cook for 5 mins .when it is done close the pan with a lid and cook for another 2 mins

now cool the mixture add turmeric powder and keep aside

now take a pan amd heat the oil .now add the temering agents one by one and fry them lastly fry green chilles and curry leaves

at this time add a small quantity of hing and turmeric

now add lemon juice to the mixture

and mix well

tasty ravva pulihora is ready to eat

this dish can be done using tamarind pulp also

both ways tastes good

chukkakura -2 big bowls 

salt- to taste

chille powder- to taste

jeera powder-1/2 spoon

dhaniya powder-1/2 spoon

wheat flour- 1 cup

oil-2 spoons

first take a pan add 1 spoon oil and when the oil is heated  add jeera powder ,dhaniya powder and fry it lightly.now add chukkakura which is finely cut into pieces.fry for 2 min when water comes out it is done .remove from flame add salt.chille powder and flour and make a dough .( water in the leaves will be sufficent to make the dough,no need to add water)

now divide the dough in to equal parts.

take a rolling pin and roll them into chapathis

fry on both sides with a spoon of  oil

serve with pickle .its yummy in taste

• INGREDIENTS:

vegetables:

•  3 potatoes  each cut into 4 pieces
•   4 carrots cut into 3cms long pieces
• cauliflower -cut the flowrets
• 4 onions cut into large pieces
• green chilles -2
• green peas- handfull
• mint leaves hand full

note: we can add as many vegetables as u like.but i use the above vegetables

for biryani masala :

• Cloves – 4-6
• Cinnamon – 1 inch piece
• Cardamom – 3-4
• Bay Leaf – 1
• Coriander seeds – 1 tsp
• Cumin seeds – 2 tsp
• garam masala – 1spoon
• saffron -3-4 pinches

rice -2 cups

ghee 4 spoons

oil 4 spoons

salt to taste

cashew nuts- 1 handfull

ginger garlic paste – 2 spoons

procedure:

first take a deep bottomed pan pour ghee and oil

fry cashew nuts and keep aside

in another  pan cook rice ,see that the rice is 90% done drain the remaing water.to this rice add 1 spoon of ghee so that the rice would not be sticky

in the first pan add ginger garlic paste and fry till it turns brown colour

now add biryani masala powder and fry it

now add vegetables one by one and cook them 75%.add sufficent amount of  salt

take this curry in a plate 

now place curry and rice in the pan in layers  

add saffron mixed water to the layers

keep a thick bottomed pan on the stove and place this pan on it and cook for 30 mins

this is callled dum

after it is done garnish with coriander and fried cashews

yummy vegetable biryani is ready to serve with raita and kurma

“Be the change you want to see”

Bobbatlu (Andhra), Obbatu (Karnataka) or Puran poli (Maharashtra), whatever the name is, this is one divine sweet which no one can resist. It is very popular during festivals and weddings or as a matter of fact at any kind of functions.

I always felt (even now I feel the same) that it needs a bit of tack tick and patience to make this sweet.The key point is to make sure the purnam filling doesn’t come out of the dough when we are rolling it.

ingredients:

for purnam:

chana dal : 1 cup ( pachi sengapappu)

jaggery : 1cup

cardamom: 3-4

cook chana dal in a pressure cooker for 2 whistles.It’s important not to over cook the dal. Drain all the water (make sure there is absolutely no water in the dal) and let the dal cool down for few minutes. now grind this chana dal 

now take a pan and add jaggery and little amount of water and stirr it well.we should get unda pakam.for this test whether we got the rigt consistency  take  little amount of water in a bowl and pour some pakam into it when we can make that pakam into ball shape and hit it it should sound then the right consistency is obtained

then add chana dal and let it cool for some time

now add Cardamom powder to the mixture

after cooling make round balls of purnam and keep aside

for covering:

all purpouse flou( maida) : 1 1/2 cups

oil : 4 spoons

salt : 1 pinch

Mix all the above ingredients with some water. The consistency of the dough should be little bit softer than chapathi dough. When you pull the dough, it should stretch easily. Cover the dough and leave it for an hour or two.

Now take the maida dough which has been resting for atleast an hour.

How much of dough needed for the purnam?
I take dough which is about 1/3rd the size of my purnam ball. The whole idea is that the dough should be less than the purnam.

now take a plastic sheet put some oil/ghee on it. Take the maida dough spread it little bit, then put the purnam ball and close it .

Now at this point you can roll it like a chapathi using a rolling pin or you can just use your hand (Dip some oil in your hands while rolling the bobbatu) and spread it slowly.

Now on pan, put some oil/ghee and cook the bobbatlu on a very low heat.

Right before serving apply some more Ghee to it and enjoy the bobbatlu

Mango………………..1 (remove the skin and grate it)

Rice……………………..2 cups .

Salt……………………..to taste

Turmeric…………….1/2 tsp

Tadka:

Oil………………………..4tsp

Red chillies…………….5

Mustard seeds……….1tsp

Urad dal…………………3 tsp

Chana dal……………….4 tsp

Peanuts……………………fist full

Green chillies……………4 split lengthwise

Curry leaves…………….20
hing ………………….1tsp

Method:

Wash the rice and cook well and cool the rice in a plate so that the rice doesn’t stick together. Add salt and turmeric to the rice.add 10 curry leaves.

Now scrape the mango and keep aside.

In a pan add oil and one by one all the tadka ingredients in the order and let them fry till they turn golden brown.now add curry leaves and green chillies and fry them

add hing to the tadaka.

now add grated mango and tadaka to the rice 
mix all the ingridents well.

this recipe is very easy to make and tastes good