Ingredients :
- 1 Cup Cooked Rice
- 1 Cup Chopped Cabbage
- 2 Green Chillies Chopped
- 1 pinch Turmeric Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- Fistful Peanuts
- 1 Crocked Red Chilli
- Coriander Leaves
- Curry Leaves
- 3 sp Oil
Preparation :
- Heat oil in a pan add popu ingredients and fry for 2mins.
- When it done add green chillies, curry leaves and fry for 30secs.
- Next add chopped cabbage, turmeric powder, salt and stir well.
- Sprinkle little water and cook with cover on low flame.
- Once it done add cooked rice and stir well and turn off the flame.
- Cabbage rice is ready to serve, serve hot.
Ingredients :
- 1 Cup Dosa Batter
- 3 Bread Slices
- 1 Onion finely Chopped
- 1/2 Carrot Grated
- 1 Green Chilli Chopped
- Few Chopped Coriander Leaves
- 5 sp Oil
Method :
- Mix grated carrot, chopped onion, green chilli & coriander leaves.
- Heat a flat frying pan add a little oil.
- Take a bread and dip into dosa batter & put on frying pan.
- Sprinkle the onion mixture over the bread.
- Now add little oil along the edges of the bread dosa & cover with a lid.
- If it done remove the lid and turn the uttappam on the other side.
- Bread dosa is ready to serve. Serve hot with allam chutney.
Ingredients :
- 1 Cup All purpose flour / Maida
- 1 Cup Grated Jaggery
- Oil for deep fry
Preparation :
- Mix maida with water like chapati dough & keep aside for some time.
- Take a large lemon sized ball of the dough & roll it into a flat chapati.
- Cut the chapati into a small diamonds using a knife.
- Finish the rest of the dough & keep aside.
- Heat oil in a pan and fry the diamonds untill light golden brown.
- Take away from oil and set aside.
- Now heat a cup of water & add jaggery in it.
- Make a thick syrup like 'vundapakam'.
- Switch of the flame and add fried kajalu in it.
- Mix well and pour on a wide plate & let it cool for some time.
- Bellam kajalu are ready to eat & store them in an airtight container.
Ingredients :
- 8 nos Kakarakayalu
- 4 sp Putnala Pappu / Roasted Chana Dal
- 1/2 sp Cumin Seeds (Jeera)
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- 1 Onion Chopped
- 2 Green Chillies
- Few Coriander Leaves
- Salt to taste
- 4 tbsp Oil
Preparation :
- Take small type of karelas, wash and slit along each gourd.
- Cook kakarakayalu with enough salt and drain & let it cool.
- Grind above all ingredients with enough salt & remove from the jar.
- Mix well and stuff each bitter gourd with the ground mixture.
- Heat oil in a wide pan add karelas & shallow fry in medium heat.
- Changing the sides carefully, and cook the karelas until brown in color.
- Remove from flame & transfer into a serving bowl.
- Stuffed kakarakayalu is ready to eat.
Ingredients :
- 1 Cup Peanuts / Pallilu
- 1 Small Mango
- 6 Red Chillies
- 1/2 sp Coriander Seeds
- 1/2 sp Mustard Seeds
- 1/2 sp Cumin Seeds
- 1 pinch Turmeric Powder
- 1 pinch Hinghu
- 2 sp Oil
- Salt
Method :
- Wash mango, peel and chop into small pieces & keep aside.
- Heat oil in a pan add popu ingredients and fry for 2mins.
- Remove the fried popu from the pan and keep aside.
- Fry the peanuts in the same pan until the raw smell goes & allow it cool..
- Grind popu, pallilu, mango pieces along with salt & turmeric powder.
- Palli pachi mamidikaya pachadi is ready & remove from the jar.
- Serve with rice and chapati.
Ingredients :
- 1/2 kg Birakayalu / Ridge Gourd
- 1/2 Cup Moong Dal
- 2 Onion Chopped
- 4 Green Chillies Chopped Lengthwise
- 2 sp Grated Dry or Tender Coconut
- 1 pinch Turmeric Powder
- 1/2 Cup Milk
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1/2 sp Chana Dal
- 2 Red Chillies Crocked
- Curry Leaves
Method :
- Wash and soak moog dal for 10 or 15mins.
- Wash, peel birakayalu / ridge gourd & cut into small pieces.
- Heat oil in a pan add popu ingredients and fry for 1min.
- Add curry leaves, green chilli, onion pieces and stir.
- Now add birakaya mukkalu, moong dal, turmeric powder & stir.
- Add milk and mix well, cover and cook on low flame.
- When it done add salt, coconut powder and stir well.
- Cook for 3 to 4mins on low flame without lid & turn off the heat.
- Birakaya pesara pappu kura is ready to serve.
- Serve with rice or roties.
Ingredients :
- 1 Cup Besan Flour / Gram Flour
- 1 Cup Grated Jaggery
- 1 pinch Elachi Powder
- Oil for deep fry
- Water for batter & syrup
Procedure :
- Mix the besan flour with water like bajji batter, without any lumps.
- Heat oil in a wide pan & take the batter with a small cup & pour in the boondi ladle into the hot oil.
- Deep fry them in light colour and keep aside.
- Use and finish with the whole batter like this.
- Now heat a cup of water & add jaggery in it.
- Make a thick syrup like 'vundapakam'.
- Switch of the flame and add elachi & fried boondi in it.
- Mix well and pour on a wide plate & let it cool for some time.
- Then make round balls or laddoos. Bellam Laddus are ready to eat.
- Allow them to dry & store them in an airtight container.
