Diwali Sweet Triangle Kaja Sweet

Ingredients :

• 1 cup All purpose Flour / Maida
• 3/4 cup Sugar
• 1 pinch Elaichi Powder
• 1/4 sp Cooking Soda
• 1/4 sp Saffron Color
• 2 sp Butter / Dalda
• few Badam chopped
• Oil for deep fry

Method :

• Take maida into a bowl add cooking soda, butter and mix well.
• Add colour, some water and make it to a smooth dough.
• Cover the dough and allow it to rest for at least 30 to 40 mins.
• Make one thread consistency syrup with sugar and water, add elaichi & keep aside.
• Take the small ball of the dough and then roll it into a small puri.
• Fold the puri to half, again fold it to half to make a triangle shape & press the edges.
• Now fry them on the low flame, increase the flame when the kajas float.
• Fry them on both sides, then drop them into the sugar syrup.
• Let it sit for few minutes in syrup then remove & place on a plate to dry.
• Sprinkle chopped badam in the center immediately after dipping.
• Now diwali sweet recipe, triangle kajas are ready to eat.

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Carrot Kurma

Ingredients :

• 2 no Carrots
• 1 Onion finely chopped
• 1 Tomato chopped
• 1 pinch Turmeric Powder
• Salt to taste
• 1" Cinnamon
• 2 Elaichi
• 4 Cloves
• 3 sp Oil
• Coriander Leaves

For Grind :

• 2 sp grated Dry Coconut
• 1 sp Poppy Seeds
• 2 inches Ginger Piece
• 3 Green Chillies
• 2 Garlic flakes

Method :

• Wash, peel and cut carrots into small pieces and cook them.
• Grind above ingredients into a paste and keep it aside.
• Heat oil in a pan add cinnamon, elaichi, cloves and fry for 30secs.
• Add onions and fry, when it is done add chopped tomatoes & fry for few mins.
• Add salt, turmeric powder, carrot, ground masala, chopped coriander leaves & stir.
• Add 1/4 cup of water & let it cook for a couple of minutes & remove from fire.
• Transfer into a serving bowl and garnish with coriander leaves.
• Now carrot kurma is ready to serve, serve with chapathi.

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Indian Broad Beans Moong Dal Curry

Ingredients :

• 1/4 kg Chikkudukayalu / Broad Beans
• 2 sp Moong Dal
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash and soak moong dal for 10 to 15 mins and keep aside.
• Wash and tear each chikkudukaya into 4 pieces.
• Pressure cook the pieces along with salt and turmeric powder.
• Heat oil in a pan add popu ingredients and fry for 2 mins.
• When done add curry leaves and add soaked moong dal and stir.
• Sprinkle little water and stir, cover and cook on low flame.
• Cook moong dal until soft and not mushy next add cooked broad beans.
• Add red chilli powder and stir well, cook another 2 more mins on low flame.
• Chikkudukaya pesara curry is ready to serve, serve with rice.

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Dal With Sun Dried Mango Pieces

Ingredients :

• 1 cup Toor Dal
• 1/4 cup Dried Mango Pieces / Varugulu
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 2 Green Chillies chopped
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1/2 sp Urad Dal
• 1 pinch Hingu
• 1 Red Chilli crocked
• Coriander Leaves
• Curry Leaves
• 1 sp Oil

Method :

• Wash the toor dal, green chillies and place in the cooker vessel.
• Wash the dried mango pieces & place in a small bowl & keep on top of the dal bowl.
• Pressure cook till the dal is done, let it cool for some time.
• Remove the lid & mash the cooked mango pieces.
• Add it to the cooked dal and mix throughly.
• Heat oil in a pan add popu ingredients and fry for 2 mins.
• Add curry leaves, cooked dal mixture, salt, turmeric, red chilli powder & mix well.
• Let it cook for couple of mins and turn off the flame.
• Now mamidikaya varugu pappu is ready, transfer into a serving bowl.
• Garnish with coriander leaves and serve, serve with rice and roties.

For Varugu : Wash and peel the skin of raw mango and cut into thin strips.
keep the mango strips in a plate and keep it out in the sun to dry.
These strips turn dry and a bit wheatish in color and store them in a jar.

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Coconut With White Sesame Laddu / Louse

Ingredients :

• 11/2 cup grated Fresh Coconut
• 1 cup grated Jaggery
• 1/4 cup White Sesame Seeds
• 1 pinch Elaichi Powder

Preparation :

• Heat a pan and dry roast sesame seeds and grind into a coarse powder
• Boil jaggery in a pan with 1/4 cup of water till it dissolves, strain for impurities.
• In the same pan add jaggery syrup, grated coconut, elaichi & cook on medium flame.
• Keep stirring frequently, once the mixture starts to leave the sides of the pan then add ground powder.
• Mix well and remove from the fire and pour on a plate for cool.
• Let it cool for some time and make lemon sized balls and set aside.
• Kobbari nuvvula laddu are ready to eat.

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Snake Gourd Toor Dal Fry

Ingredients :

• 1 no Potlakaya / Snake Gourd
• 1/4 cup Toor Dal / Kandi Pappu
• 1 pinch Turmeric Powder
• 1 sp red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash and soak toor dal for about 20 mins & 3/4 cook on stove top & keep aside.
• Wash and cut potlakaya into small pieces.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Add curry leaves, potlakaya pieces & stir, add salt, turmeric powder & mix well.
• Sprinkle little water, cover and cook on low flame.
• When done add cooked toor dal, red chilli powder and mix well.
• let it cook another couple of minutes and turn off the flame.
• Potlakaya kandi pappu fry is ready to serve, serve hot with plain white rice.

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Bondalu With Leftover Aratikaya Kura

Ingredients :

• 1 cup Leftover Aratikaya Kura / Raw Banana Curry
• 1 Onion chopped
• 1/2 sp Chat Masala
• 1 sp Amchur Powder
• chopped Coriander Leaves
• little bit of Salt if required
• 1 sp Oil

For Batter :

• 1/2 cup Besan / Gram Flour
• 2 sp Rice Flour
• 1 pinch Cooking Soda
• Salt to taste
• Oil for deep fry

Method :

• Heat 1sp oil in a pan add chopped onions and stir.
• When the onions are tender add amchur powder, chat masala, little salt & mix.
• Add leftover raw banana curry, chopped coriander leaves and mix well.
• Mash it well and turn off the flame & let it cool for some time.
• Shape the mashed aratikaya mixture into lemon sized balls and set aside.
• In a mixing bowl combain gram flour, rice flour, salt, cooking soda.
• Add enough water to make a slightly thick batter.
• Heat oil in a khadai, take the ball and dip it well in the besan batter.
• Drop it carefully in the hot oil and fry them until they become light brown in color.
• Remove from the oil and place them on a paper towel to remove excess oil.
• Now aratikaya bondalu are ready to serve, serve hot with sauce.

   

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Aratikaya / Raw Banana Curry With Chutney Powder

Ingredients :

• 1 no Raw Banana / Aratikaya
• 1 pinch Turmeric Powder
• 2 sp Curry Powder / Chutney Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash, peel aratikaya and cut into small pieces.
• Cook them on stove top along with salt, turmeric powder & strain.
• Heat oil in a pan add popu ingredients and fry for 2 mins.
• When done add curry leaves and cooked aratikaya pieces and stir.
• Add curry powder / chutney powder and mix well.
• Continue to cook for a couple of mins on low flame with lid.
• Remove the lid, stir well & transfer into a serving bowl.
• Aratikaya kura with curry powder is ready to serve.

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Moong Dal Burelu / Pesara Purnalu

Ingredients :

• 1 cup Moong Dal
• 11/2 cup Sugar
• 1 cup grated Coconut
• 1 pinch Elaichi Powder
• 1/2 cup Urad Dal
• 1 cup Rice
• Little Salt
• Oil for deep fry

Method :

• Wash and soak rice, urad dal for 1 hour and grind.
• Grind into a thick dosa batter and add little salt & keep it aside.
• Wash and soak moong dal for 1 hour & grind into a smooth batter.
• Pour the ground batter in a bowl and pressure cook with out lid for 15 mins.
• When it cool remove from the cooker and cut into small pieces.
• Grind the pieces into a powder and keep it aside.
• Add sugar in a pan with little water & bring it to a boil.
• Add grated coconut, ground moong dal and mix well.
• Mash with a potato masher until the dal mixture mix it well without lumps.
• Stir the mixture continuously until it thickens, let it cool for some time.
• When it cool make the cooked dal mixture into small lemon size balls.
• Heat a pan with enough oil for deep fry, dip the ball in the batter & fry them.
• Fry them until they become light brown in color & take them out on a paper towel.
• Now moong dal purnalu are ready to serve, serve hot.

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Dasara Subhakankshalu 2013

"Wish You All A Very Happy Dasara

God Bless You All"

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Snake Gourd Dal With lemon Juice

Ingredients :

• 1 cup Toor Dal
• 1/2 Snake Gourd / Potlakaya
• 2 Green Chillies chopped
• 1 pinch Turmeric Powder
• Juice from One Lemon
• 1 pinch Hingh
• Salt to taste

for Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash and cut potlakaya into small pieces & keep aside.
• Pressure cook toor dal along with green chillies & snake gourd pieces.
• Let it cool for some time and remove the lid & mash the dal mixture.
• Heat oil in a pan and popu ingredients and fry for 2mins
• Next add curry leaves, cooked dal mixture and stir well.
• Add salt, turmeric powder, inguva & cook for couple of  mins.
• Turn off the flame and add lemon juice and mix well.
• Now potlakaya pappu is ready to serve, serve with rice or roti.

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Sakhannam

Ingredients :

• 1 cup Rice
• 1/4 Seema Vankaya ( Chow Chow)
• 3 Green Chillies chop lengthwise
• 3 Dondakayalu( Ivy Gourd)
• 1 Vankaya (Brinjal)
• 1 small Carrot
• 1no Potato
• 3 Beans
• 2" inches Dalchini
• 4 Cloves
• 3 Elaichi
• 4 sp Oil / Ghee
• Salt
• Curry Leaves

Preparation :

• Clean, wash rice and keep it aside, wash & chop all the vegetables into small pieces.
• Heat oil in a pressure pan & add cloves, dalchini, elaichi and fry for a min.
• Add curry leaves, green chillies and fry for 1 min.
• Next add chopped vegetables and fry for 2 mins.
• Then add rice and stir & add 2 cups of water, salt and mix well.
• Cover and cook, when done let it cool for some time.
•  Remove the lid and mix well, and transfer into a serving bowl.
• Sakhannam is ready to naivedyam, we offer this dish to Goddess Saraswathi Devi.

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Kobbari / Coconut Bobbatlu

For Stuffing :

• 11/2 cup grated fresh Coconut / Pachi Kobbari
• 1 cup grated Jaggery
• 1 pinch Elaichi Powder

For Dough :

• 1 cup All Purpose Flour
• 1 pinch Salt
• 2 sp Oil
• 5 sp Ghee 

Preparation :

• In a bowl add little salt, oil to the maida and it mix well.
• Add enough water and make a soft dough, cover it & keep the dough aside for 1 hour.
• Add the grated jaggery in a pan with 1/4 cup of water & bring it to a boil.
• The jaggery dissolves completely, filter the jaggery water.
• In the same pan add jaggery syrup, grated coconut, elaichi & cook on medium flame.
• Keep stirring frequently, once the mixture starts to leave the sides of the pan turn off the flame.
• Remove from fire and pour on a plate for cool, let it cool for some time.
• When cool divide the coconut mixture into lemon size balls, divide the dough into the same.
• Take a dough ball on your palm & flatten into a round puri & place a stuffing ball & cover it carefully.
• Grease on a plastic paper and role out to thin round and cook both sides with little ghee.
• Now yummy yummy kobbari bobbatlu are ready to eat.

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Chalimidi For Naivedyam

Ingredients :

• 1 cup Raw Rice Flour
• 1 cup grated Jaggery
• 2 Elaichi
• 2 sp Milk or 2 sp Cow Ghee

Preparation :

• Combain rice flour, jaggery, elaichi and blend into a powder.
• Remove from the jar and add little milk / ghee, mix lightly and make a ball.
• Now raw rice chalimidi is ready for naivedyam.

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Pulagam

Ingredients :

• 1 cup Rice
• 1/2 cup Moong Dal
• 1 pinch Turmeric Powder
• 1 sp Pepper
• Fistful Dry Coconut Pieces
• 21/4 cup Water
• Salt to taste
• 2 sp Ghee
• Few Cashews (optional)
• Curry Leaves

Preparation :

• Take a bowl add rice, moong dal, coconut pieces and pepper.
• Wash and pressure cook along with salt & turmeric powder.
• Let it cool for some time and remove the lid and mix it well.
• Heat ghee in a pan add cashews, curry leaves and fry.
• Add this to cooked rice mixture and mix well.
• Now pulagam prasadam is ready to naivedyam for Goddess.
• Pulagam is the first day prasadam on Navaratri.

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Drumstick Curry With Milk

Ingredients :

• 1 Drumstick / Munakkaya
• 1 cup Milk
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• 2 Green Chillies chopped
• 2 Onion chopped
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash and cut munakkaya into 2 inches pieces.
• Heat oil in a fry pan add popu ingredients & fry for about 2mins.
• Add green chillies, curry leaves, onions and stir, fry until the onions are tender.
• Now add drumstick pieces, salt, red chilli, turmeric powder & stir well.
• Add 1/2 cup of water and cook with cover, keep stirring.
• When done add milk & stir well, let it cook on low flame till the milk is absorbed in the curry.
• Now munakkaya palu posi kura is ready to serve, serve with rice.

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Tomato Chapati

Ingredients :

• 1 cup Wheat Flour
• 2 sp Wheat Flour for dusting
• 2 or 3 Tomatoes
• 3 Green Chillies
• 1/4 sp Cumin Seeds
• Salt to taste
• Oil for Chapati fry

Method :

• Wash and grind tomatoes with green chillies and cumin seeds into a fine puree.
• Take a bowl add wheat flour, salt, tomato puree and mix well.
• Add 1 sp oil to make a soft dough & leave it for some time with lid.
• Divide the dough into small balls, flatten one ball of the dough with your hand.
• Apply wheat flour & roll out the ball into a thin round with the help of a rolling pin.
• Heat a pan and place chapati and let it cook for few seconds, pressing gently.
• When it cooked lightly, spread 1 sp of oil over the chapati and turn it over.
• Cook the chapati on both sides & remove from the flame.
• Serve hot with fresh curd or dal..

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Semiya Curd Bath

Ingredients :

• 1 cup Semiya / Vermicelli
• 1 cup Curd / Yogurt
• 1/4 cup Milk
• 2 Green Chillies chopped
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1/4 sp Chana Dal
• 1 Red Chilli crocked
• chopped Coriander Leaves
• Curry Leaves
• 2 sp Oil

Preparation :

• In a bowl add 4 cups of water, little salt and add 1sp of oil & allow to boil.
• When it start boiling add the vermicelli and cook for 4 or 5 mins.
• Once semiya is cooked turn off the flame & pour into a strainer to drain water.
• Pour cold water over it and keep aside for cool.
• Add curd, milk, salt to cooked semiya and mix well.
• Heat oil in a pan and add popu ingredients and fry for 2 mins.
• Then add curry leaves, green chillies and stir well.
• Remove from fire and let it cool for some time, then add it to semiya mixture.
• Add chopped coriander leaves & mix well, semiya curd bath is ready to serve.

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Ragi Kharjur Laddu

Ingredients :

• 1/2 kg Ragulu / Finger Millet
• 200 gr Dry Dates / Endu Kharjuralu
• 25 nos Almonds / Badam
• 1/4 kg grated Jaggery
• 1/4 cup Ghee
• 1 sp Elaichi Powder (optional 

Method :

• Heat a pan & add ragulu and fry, let it cool for some time & grind into a fine powder.
• Slit all the dates and remove the seeds from them, use a mortal & pestle to ground the dates.
• Crack the dates with head of the pestle until they are crushed into small pieces.
• Then again grind the crushed pieces into powder with the mixer grinder.
• Grind Ragulu, almonds into a fine powder separately.
• Add the badam powder to the dates powder & blend until combained.
• In a large bowl, combain the dates mixture, grated jaggery with ragi flour.
• Add ghee and mix well with hand & take small portion of the mixture & shape into ball.
• Now ragi kharjur laddus are ready to eat, its very healthy and energy.

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