Description:

Aloo Kurma is prepared by aloo and cashewnuts. This can be served with Chapati/Paratha or steamed white rice or Veg pulav.

Ingredients:

Onions: 3
Green Chilies: 3
Potatoes: ¼ Kg
Oil: 1 cup
Curry Leaves: 5-10 leaves
Jeera: ½ spoon
Mustard: ½ spoon
Cashew nuts: 10 g
Ginger Garlic paste: ½ spoon
Salt: As required
Turmeric: Little
Chili Powder: ½ spoon
Curd: ½ cup
Garam Masala: 1 spoon
Coriander Leaves: Little.

Method of Preparation:

1. Cut Onions and Green Chilies into slices and keep aside.
2. Cook the potatoes in pressure cooker and peel them.
3. Cut Potatoes into medium sized cubes and keep aside.
4. Heat Oil in Pan, Fry Potatoes pieces until golden brown and keep aside.
5. Heat Oil (3 table spoons) in another tava, add Curry Leaves , Jeera, Mustard, Cashew nuts and fry it.
6. Add Onions, Green Chilies and fry until golden brown.
7. Add Ginger Garlic paste and fry it.
8. Add fried Potatoes pieces, Salt, Turmeric, Chili Powder, ½ cup water and mix it well.
9. Cover tava with lid. Stir occasionally to make sure the gravy does not stick to the tava and wait till it comes closer.
10. Add curd, Garam Masala and mix it well. Cook till it comes closer.
11. Garnish with Coriander leaves.
12. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Sesame Seeds Sweet in telugu is called as Chimili. Easy and fast to prepare and more tasty.

Ingredients:

Sesame Seeds: 200 gms(Nuvvulu)
Jaggery: 150 gms

Method of Preparation:

1. Grate the Jaggery.
2. Fry Sesame Seeds in pan till golden brown.
3. Once cooled, grind fried Sesame Seeds in Mixer.
4. Add grated jaggery in mixer and grind it for some more time.
5. Take out the mixture in a bowl and make round balls.
6. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Pudina Chutney can be served along with Idle/Dosa/Steamed white rice. Spicy Andhra Pachadi.

Ingredients:

Pudina: 2 bunches
Green Chilies: 12
Salt: As required
Red Chilies: 2
Taminard: 1 small lemon size.
Bengal Gram : 1 cup (Senaga pappu)
Oil: 4 table spoons
Turmeric Powder: Little
Jeera: 1 spoon
Mustard: 1 spoon
Garlic: 4 cloves
Curry Leaves: 10 leaves

Method of Preparation:

1. Clean and Wash Pudina leaves. Drain the water.
2. Heat Oil in tava, add Bengal gram and fry it lightly.
3. Add Pudina, Green Chilies and fry it well. Turn off the heat.
4. Once cooled, grind above fried items (Bangal gram, Pudina, Green Chilies), Jeera, Garlic, Turmeric, Salt, Taminard and little water in mixer. Grind it till becomes soft paste.
5. Talimpu Preparation: Heat Oil in pan, add Curry Leaves, Red chilies, Jeera, Mustard and fry it.
6. Add above Talimpu to Pudina Chutney and mix well.
7. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Mango Dal is Andhra Special. It can be served with hot steamed white rice or chapatti.

Ingredients:

Mango: 1(Raw)
Onion: 1
Green Chilies: 4
Toor Dal: 1 cup or 100 gm
Turmeric Powder: Little
Salt: As required
Chili Powder: 1 spoon
Oil: 3 table spoon
Jeera: 1 spoon
Mustard: 1 spoon
Red chilies: 2
Garlic: 5 cloves
Curry Leaves: 10 leaves
Coriander Leaves: As required.

Method of Preparation:

1. Peel the Mango skin.
2. Cut Mango, Onions, Green Chilies and keep aside.
3. Clean and wash Tool dal.
4. In Pressure cooker, add Toor dal, Green Chilies, Onions and enough water. Place the bowl in cooker and add Mango pieces and little water.
5. Pressure cooks it for 4 whistles.
6. Turn off the heat and wait till pressure reduces. (Note: If dal not cooked then pressure cook again for 3 whistles).
7. Add salt, Chili powder, Turmeric powder and mix it well.
8. Prepare Talimpu : Heat Oil in pan, add Curry Leaves, Red chilies, Jeera, Mustard, Garlic and fry it.
9. Add Popu (Talimpu) to above Toor dal and mix well.
10. Heat the Mango dal for few minutes.
11. Garnish with Coriander leaves.
12. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Chikki is famous in Lonavala. Chikki can be prepared of various varieties. Below is the recepie for peanut chikki.

Ingredients:

Ground nuts/ Peanuts: 1 Kg
Jaggery: ½ Kg
Cardamom powder: ½ spoon (Elaichi / Yaalakkaya)
Ghee: 3 table spoon
Water: As required

Method of Preparation:

1. Roast and de-skin the ground nuts. Crush the peanuts slightly by using hand to de-skin it.
2. Add 1 cup of water to jaggery and boil in tava till the syrup is hard ball consistency. Test syrup consistency by putting a drop of water in it till Syrup to be remain firm.
3. Add roasted ground nuts, Cardamom powder and mix it well.
4. Take out from the stove and let mixture cools down a bit.
5. Grease a plate with Ghee and spread over the above mixture.
6. Apply oil/ghee to palms and make round balls (make it when mixture is slightly hot).
7. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Vamu Bajji is Andhra Special. This can be had as snacks. This will be tastier when it is hot. It can be served with Palli Chutney.

Ingredients:

Gram Flour : ¼ Kg (Senaga pindi or Besan Flour)
Chili Powder: 2 spoons
Salt: As required
Oil: for frying
Vamu leaves: 30
Baking soda- 1/4 spoon

Method of Preparation:

1. Clean Vamu leaves.
2. Mix Gram flour, Salt, Baking soda, Chilly powder in bowl. Mix well with water without lumps.
3. Heat oil in a tava, take a leaf and dip in the flour.
4. Fry it in oil till it turns light brown.
5. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Onion Pesarattu is one of the Andhra special. Onion pesarattu with palli pachadi is one of the best combination. Pesarattu can also be served with Umpa is known as Umpa Pesaratu.

Ingredients:

Moong dal: ¼ kg
Green Chilies: 6
Ginger: little
Jeera: ½ spoon
Oil: As required
Salt: As required
Onions: 2

Method of Preparation:

1. Soak the Moong dal overnight in water in a bowl.
2. Wash them and grind to make smooth paste along with the Green chilies and ginger.
3. Add Jeera, Salt and mix it.
4. Cut onions into small pieces and keep aside.
5. Heat the pan.
6. Mix the batter and make a round dosa on pan. And sprinkle onions on it.
7. Add little oil on it.
8. Once fried on one side turn on other side and fry it.
9. Ready…to EAT with Palli Pachadi.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Palli Pachadi made of ground nut. This is also called as ground nut chutney. This can be served along with Idle/Dosa/Pesaratu. Spicy Andhra Pachadi.

Ingredients:

Ground nuts: 50g
Fried Chana Dal: 25g
Green Chilies: 12
Tamarind: Little
Garlic: 4 cloves
Jeera: ¼ spoon
Salt: As required
Oil: 3 table spoon

Method of Preparation:

1. Heat Oil in tava, fry ground nuts.
2. Add Green chilies and fry it.
3. Once above items are cooled then grind garlic, salt, Jeera, Fried Chana Dal, Tamarind and above fried items to fine paste with water.
4. Ready.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Stuffed Capsicum fry can be served with steamed white rice and with little ghee.

Ingredients:

Capsicum: 4
Coconut: small piece
Onion: 1
Green Chilies: 1
Jeera: Little
Ginger-Garlic Paste: ½ spoon
Gram Flour : 3 table spoons (Senaga pindi or Besan Flour)
Chili Powder: ½ spoon
Turmeric Powder: Little
Salt: As required
Oil: 5 table spoons

Method of Preparation:

1. Cut the head of the capsicums.
2. De-seed and make the capsicum empty.
3. Cut the De-seed and keep aside.
4. Grate the Coconut and keep aside.
5. Cut the Onion and Green Chilies into small pieces.
6. Heat Oil (2 table spoon) in tava, add Jeera, Onions, Green Chilies, capsicum De-seed.
7. Add Ginger Garlic paste, Gram flour, Chili Powder, Turmeric, Salt, Coconut and fry it well.
8. Once fried, add Stuff the mixture inside capsicum.
9. Heat Oil (3 table spoon) in Pan and fry the stuffed capsicums.
10. Cover with lid. Stir occasionally to make sure the gravy does not stick to the pan.
11. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Tapala rotti is very rarely made, most of us don’t know about this It used to be made in olden days. This is very tasty and healthy snack. This can be preserved for 2-3 days.

Ingredients:

Rice Floor: 2 cup
Black-eyed pea : 1 cup (Bobbarlu)
Salt: As required
Oil: 1 cup
Water: As required

Method of Preparation:

1. Soak Black-eyed pea in enough water for half hour.
2. Wash soaked Black-eyed pea and Pressure cook it and keep aside.
3. Take a bowl, add Rice flour, salt, cooked Black-eyed pea and mix it.
4. Take water and boil it.
5. Add boiled water and mix it till becomes dough.
6. Make two big round balls and keep aside.
7. In the same time Heat oil in tava. once oil heated take oil out from the tava.
8. Put one round dough ball in it. Press the balls with palms to make it thin circle.
9. Make 4 or 5 small holes on it.
10. Pour the heated oil which was aside on it.
11. Later slowly lift the outer edges.
12. Wait till it cooked and fried.
13. Once fried, take out the Tapalaroti aside.
14. Repeat the same process with remaining dough.
15. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.