Abhiruchulu

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.