tag:blogger.com,1999:blog-82403077547948976132024-03-19T01:29:52.428-07:00Annapoorna Vantasala-అన్నపూర్ణ వంటశాలRecharge your taste buds-
రుచులతో కనువిందుAnnapoornahttp://www.blogger.com/profile/15699077455406979410noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8240307754794897613.post-86008549632449035942009-12-08T07:32:00.000-08:002009-12-08T08:02:06.616-08:00Vegetable Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtYSsVhCGBHeIwOH_cOZNSo25cw7TInfeuwjvi0twsi7WRDGS8CpUFCNl-h0LdO0jybtoG8_LJaG0mtu5T8QglCFFOuUZun4OUil9KeSA1Hulk7dggtHnAXKS7C6BL0bkdoHok-rJBLrT/s1600-h/103.JPG"><img id="BLOGGER_PHOTO_ID_5412888898110218546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtYSsVhCGBHeIwOH_cOZNSo25cw7TInfeuwjvi0twsi7WRDGS8CpUFCNl-h0LdO0jybtoG8_LJaG0mtu5T8QglCFFOuUZun4OUil9KeSA1Hulk7dggtHnAXKS7C6BL0bkdoHok-rJBLrT/s400/103.JPG" border="0" /></a><br /><div></div><br /><br /><strong><span style="color:#006600;">Ingredients:<br /><br /></span><span style="color:#ff6666;">Basic:<br /><br /></span></strong><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Basmati</span> Rice- 2 cups<br />Bay Leafs- 3-4 nos.<br />Whole Spices-<br />Cloves-3-nos<br />Cardamoms- 3 nos<br />Cinnamon- 2-3 nos<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Shahjeera</span>-1 table spoon.<br /><br />Ginger garlic paste- 2 table spoons<br />Onions ( Long slices)- 1/2 cup<br />Capsicum pieces- 1/2cup<br /><br />Salt to taste<br />Oil for frying<br /><br /><br /><strong><span style="color:#000099;">Precooking Preparations:<br /><br /></span></strong>Potatoes ( medium size pieces) - 1/2 cup<br />Carrot pieces-1/2 cup<br />Beans ( cut diagonally)- 1/2 cup<br />Green peas- 1/2 cup<br />Cauliflower florets- 1/2 cup<br />1 Boil all the above vegetables until they are tender.<br />2 Boil rice until half done.( ratio of rice to water as 1:1.5)<br /><br /><span style="color:#cc33cc;">TIP:</span> Cut all the vegetables in equal size cubes for greater uniformity.<br /><br /><br /><strong><span style="color:#000099;">MAIN COOKING:<br /><br /></span></strong>1 Put a large bowl on the stove and add oil , bay leaves and whole spices.<br />2 Add onions and fry until they are brown.<br />3 Now add ginger garlic paste and capsicum pieces.<br />4 After they are done, add the half done rice and cooked vegetables and sufficient salt and mix well.<br />5 Simmer until everything sets in<br /><br /><span style="color:#000099;"><strong>FINAL TOUCH:<br /><br /></strong></span>Garnish with <span class="blsp-spelling-error" id="SPELLING_ERROR_2">coriander leaves</span> and 2 table spoons of ghee for better taste.Annapoornahttp://www.blogger.com/profile/15699077455406979410noreply@blogger.com1tag:blogger.com,1999:blog-8240307754794897613.post-54647137710459009642009-12-08T07:16:00.001-08:002009-12-08T07:31:54.412-08:00Lettuce Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQy60Oj-rZREqyPQdlOsMhq4oE5hyphenhyphenDHIsgWRebGuJZzo_EoKd_AQJBxczTKWVkwnsayRcCmok1RYoUV3m7r-ihvUXS3lNYDKF3miasICC_lw7po4-A4Y1t1VIolux2HUgIlSiUxP06GkrM/s1600-h/003.JPG"><img id="BLOGGER_PHOTO_ID_5412884910450977986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQy60Oj-rZREqyPQdlOsMhq4oE5hyphenhyphenDHIsgWRebGuJZzo_EoKd_AQJBxczTKWVkwnsayRcCmok1RYoUV3m7r-ihvUXS3lNYDKF3miasICC_lw7po4-A4Y1t1VIolux2HUgIlSiUxP06GkrM/s400/003.JPG" border="0" /></a><br /><div><strong><span style="color:#000099;">Main Ingredients:</span></strong></div><div><strong><span style="color:#000099;"></span></strong> </div><div>Lettuce (Grated)- 1 Cup</div><div>Tomatoes Chopped Finely- 1Cup</div><div>Onions ( Sliced)- 2 Nos</div><div>Carrot pieces- 1Cup</div><div> </div><div><strong><span style="color:#000099;">Dressing:</span></strong></div><div><strong><span style="color:#000099;"></span></strong> </div><div>Lemon Juice - 3 Table spoons</div><div>Pepper- 1 table spoon</div><div>Salt- As required.</div><div>Olive oil- 3 Table spoons</div><div>Garlic (Grated)</div><div> </div><div><strong><span style="color:#6600cc;">Main preparation:</span></strong></div><div> </div><div>1 Take a small bowl and mix all the ingredients required for dressing.</div><div> </div><div>2 In a large bowl mix all the Lettuce, Tomatoes, Carrots and spread the dressing and mix well.</div><div> </div><div>3 Decorate with onions and a rose prepared from peeled tomato skin.</div><div> </div><div>4 Pour the remaining dressing on the onions and refrigerate for 30 minutes.</div><div> </div><div> </div><div><strong><span style="color:#993399;">TIP:</span></strong> Decorate with dry fruits.</div><div> </div><div>Tasty , Tangy and Terrific salad is ready to eat. </div><div> </div><div> </div>Annapoornahttp://www.blogger.com/profile/15699077455406979410noreply@blogger.com0tag:blogger.com,1999:blog-8240307754794897613.post-31984002192592031942009-09-30T22:33:00.000-07:002009-09-30T22:48:24.093-07:00Black Eyed Peas/ Alasandalu Vada<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxh_icNWXry3ws3kKYuI1sRvOSfzkkr-QVLJOKz5GYQABa9SO0vJiEgV5rO8wuA-L5tXUrLdsz15SZjfbhv6RdvWpH4gszZlwv9sYDkMzHFLsfoxLT-YoUpo8tsmx7UFyA-ZhPztGT9H4/s1600-h/blackeyed_peas.jpg"><img id="BLOGGER_PHOTO_ID_5387503076623569138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 330px; CURSOR: hand; HEIGHT: 217px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxh_icNWXry3ws3kKYuI1sRvOSfzkkr-QVLJOKz5GYQABa9SO0vJiEgV5rO8wuA-L5tXUrLdsz15SZjfbhv6RdvWpH4gszZlwv9sYDkMzHFLsfoxLT-YoUpo8tsmx7UFyA-ZhPztGT9H4/s400/blackeyed_peas.jpg" border="0" /></a><br /><div></div><br /><div></div><br /><div><span style="color:#000099;"><strong>Ingredients: </strong></span></div><br /><div><strong><span style="color:#009900;">Basic:</span></strong></div><div><strong><span style="color:#009900;"><br /></span></strong>Oil for frying </div><div>Black eyed peas/Alasandalu 250gms </div><div>Onions chopped- 1 cup </div><div>Green chillies chopped 2-3 tsp</div><div>Coriander leaves chopped 3 tsp </div><div>Mint/Pudina leaves-1 tsp </div><div>Curry leaves- 2 tsp.</div><br /><div></div><br /><div><strong><span style="color:#009900;">Precooking Preparation: </span></strong></div><div><strong><span style="color:#009900;"><br /></span></strong>Soak Blackeyed peas / Alasandalu for 4-5 hours.</div><br /><div>Grind it into a fine paste. </div><div><br /><span style="color:#cc33cc;"><strong>TIP:</strong></span> Add 1-2 green chillies and salt to taste while grinding. </div><br /><div></div><br /><div><strong><span style="color:#009900;">MAIN COOKING:</span></strong></div><br /><div>Heat oil in a pan. </div><br /><div>Add chopped onions, green chillies, coriander , mint and curry leaves to the paste and mix well.</div><div> </div><div>Take lemon size balls of ground paste and make it flat and a whole in the middle.</div><div><br /><strong><span style="color:#cc33cc;">TIP:</span></strong> It should be flat on sides and whole in the centre will make it fry uniformly.</div><br /><div><br />Put them in hot oil. Let it be cooked thorougly. </div><br /><div>When they turn golden brown color, remove from heat. </div><br /><div></div><br /><div><strong><span style="color:#cc33cc;">TIP:</span></strong> Oil should be hot and on high flame while putting the batter first. This will allow it to bring together and Vada will be in good shape. For a few minutes , heat can be on medium , so that it is cooked thoroughly. Before removing from oil , heat should be more, so that oil is not absorbed by the vada. </div><br /><div></div><br /><div><span style="color:#ff6600;">Vada can be served with tomato sauce or mint chutney.</span> </div>Annapoornahttp://www.blogger.com/profile/15699077455406979410noreply@blogger.com0tag:blogger.com,1999:blog-8240307754794897613.post-69984989971416541452009-09-25T16:26:00.000-07:002009-09-25T16:32:08.052-07:00Chenagapappu Vadalu (Masala vadalu)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMtLQvpI4zjt8jDS5WDMp0GpFEdMqvOohHkGNVXmGDmbJY7u4RkCrmkXbWdbsSkAQnu0FDPZPbXR7SyMJZkUBzeCNyHH9L5aGaWPw2T2o1sRDPVY4Lfrt0VodaOECINk42Kj73QaF_G39/s1600-h/007.JPG"><img id="BLOGGER_PHOTO_ID_5385550731520382690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMtLQvpI4zjt8jDS5WDMp0GpFEdMqvOohHkGNVXmGDmbJY7u4RkCrmkXbWdbsSkAQnu0FDPZPbXR7SyMJZkUBzeCNyHH9L5aGaWPw2T2o1sRDPVY4Lfrt0VodaOECINk42Kj73QaF_G39/s400/007.JPG" border="0" /></a><br /><div><strong><span style="font-size:180%;color:#ff6600;">Chenagapappu Vadalu<br />(Masala Vadalu)<br /><br /></span></strong><br /><strong><span style="color:#3333ff;">Ingredients: </span></strong></div><span style="color:#3333ff;"><div><br /></span></div><strong><span style="color:#33ccff;">Basic:</span></strong><div> </div><div> Oil for frying<br />Chenagapappu 250gms<br />Oninons chopped- 1 cup<br />Green chillies chopped 2-3 table spoons<br />Coriander leaves chopped 3 table spoons<br />Mint/Pudina leaves-1 table spoon<br />Cloves-2-3 nos.<br /><br /><strong><span style="color:#009900;">Precooking Preparation:<br /></span></strong></div><div>Soak Chanadal / Chenaga pappu for 4-5 hours.<br />Grind it coarsely. </div><div><br /><span style="color:#cc66cc;"><strong>TIP:</strong></span> Add 1-2 green chillies and salt to taste while grinding.<br /><br /><strong><span style="color:#009900;">MAIN COOKING:<br /></span></strong><br />Heat oil in a pan.<br />Add chooped onions, green chillies, coriander , mint and powdered cloves to the paste and mix well.<br />Take lemon size balls of ground chanadal paste and make it flat.</div><div> </div><div><strong><span style="color:#cc66cc;">TIP:</span></strong> Do not make it too flat. It should be flat on sides and thick in the centre. make it into an oyster shape.</div><div><br />Put them in hot oil.<br />Let it be cooked thorougly.<br />When they turn golden brown color, remove from heat.<br /><br /><strong><span style="color:#cc33cc;">TIP</span></strong>: Oil should be hot and on high flame while putting the batter first. This will allow it to bing together and Vada will be in good shape.<br />For a few minutes , heat can be on medium , so that it is cooked thoroughly.<br />Before removing from oil , heat should be more, so that oil is not absorbed by the vada.<br /><br /><span style="color:#cc6600;">Masala Vadalu can be served with tomato sauce or mint chutney</span>. </div>Annapoornahttp://www.blogger.com/profile/15699077455406979410noreply@blogger.com0tag:blogger.com,1999:blog-8240307754794897613.post-57699542649350396522009-09-25T16:13:00.000-07:002009-09-25T16:22:42.998-07:00Drumstick Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeE1KYmAsDWf0elrmpVutPtFn6VmUJ8iE3clU2fB_frTQ5kku_OiI_O-xGtO7wQonP2p0jZq1z40QzSBZI-XOtWjW4M8g7-0AshlfW7eQF7xQ4HMgzBGwwGLHORyOU7WeAeDGurIXiuZme/s1600-h/102.JPG"><img id="BLOGGER_PHOTO_ID_5385549461621264546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeE1KYmAsDWf0elrmpVutPtFn6VmUJ8iE3clU2fB_frTQ5kku_OiI_O-xGtO7wQonP2p0jZq1z40QzSBZI-XOtWjW4M8g7-0AshlfW7eQF7xQ4HMgzBGwwGLHORyOU7WeAeDGurIXiuZme/s400/102.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGYcm0ZOJwcxyvbjK3BMW6vxfTRSH4Yns5oJEcd9JWKVAV0VwgA3cElDupiMDeBaosiKO1rU_OqTSCOOdHi9DHSckOhD55lgKpUKBJSccPM6IpG0lLjTAVNpP9l47ZQkVZf_HJL1jB0xL/s1600-h/101.JPG"></a><br /><br /><div><span style="font-size:180%;color:#006600;"><strong>Drumstick Curry:</strong></span></div><br /><br /><div><span style="font-size:180%;color:#006600;"><strong></strong></span></div><br /><br /><div><strong><span style="font-size:130%;">Ingredients:</span></strong></div><br /><br /><div><span style="color:#3333ff;"><strong>Basic :<br /></strong></span><br />Drumsticks-10 small pieces<br />Grated coconut- 3 spoons<br />Red chillies- 4-5 Nos<br />Sesame seeds- 2 spoons<br />Cumin seeds- 2 spoons<br /><br /><strong><span style="color:#3333ff;">Seasoning: </span></strong></div><br /><br /><div></div><br /><br /><div>Mustard Seeds( Aavaalu)- 1 small spoon </div><br /><br /><div>Black Gram( Urad Dal) -1 smallspoon</div><br /><br /><div>Channa Dal -11/2 small spoon</div><br /><br /><div>Cumin Seeds- 1/2 small spoon </div><br /><br /><div>Red Chillies 4-5 Nos </div><br /><br /><div>Curry Leaves -6-7 Nos</div><br /><br /><div>Asofoetida/Hing( Inguva) - Small pinch</div><br /><br /><div>Cashew Nuts( Kaju)- 3 spoons </div><br /><br /><div>Turmeric- as required. </div><br /><br /><div>Oil / Ghee for frying </div><br /><br /><div></div><br /><br /><div><strong><span style="color:#990000;">Pre cooking Preparations: </span></strong></div><strong><span style="color:#990000;"><br /><br /><div><br /></span></strong>1 Boil drumsticks in small quantity of water.<br /><br />2 PASTE:<br /><br />Grind Grated coconut, Cumin seeds, Red chillies, Sesame seeds into a very smooth paste.</div><br /><br /><div></div><br /><br /><div><br /><span style="color:#993399;"><strong>MAIN COOKING: </strong></span></div><span style="color:#993399;"><strong><br /><br /><div><br /></strong></span>Put up a pan on the stove and add 3 spoons of oil/ghee.<br />Add all the seasoning ingredients. When they start turning brown spluttering add the groun paste<br />Let it boil until the oil separates from the paste<br />Add the drumsticks and salt to taste.<br />Let the paste seep into the drumsticks .<br />Switch off the stove. </div><br /><br /><div></div><br /><br /><div><span style="color:#ff6600;"><strong>FINAL TOUCH: </strong></span></div><span style="color:#ff6600;"><strong><br /><br /><div><br /></strong></span>Decorate with curry leaves and coriander leaves. </div><br /><br /><div></div><br /><br /><div><span style="color:#cc33cc;"><strong>TIP:</strong></span> Add salt to taste. Do not over boil the drumsticks.</div></div>Annapoornahttp://www.blogger.com/profile/15699077455406979410noreply@blogger.com0tag:blogger.com,1999:blog-8240307754794897613.post-39200445217071314272009-08-11T18:36:00.000-07:002009-08-11T19:36:25.068-07:00Chukkakoora Pappu/చుక్కకూర పప్పు<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZ1aYkthQ5EUNQg9pnOIIiGmwosORtoFOnho9gU8fnrfF1kcyaPgTAjUs_oh3jU-AMEEfGV3yAx9FhE6WLbd1A0Q3z1vc5qq8IG4EHW9bARYLyXbEujHNUXwGkbPAB3lPhx8NBbD1Z2SN/s1600-h/DSC02341.JPG"><strong><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5368895959187425874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZ1aYkthQ5EUNQg9pnOIIiGmwosORtoFOnho9gU8fnrfF1kcyaPgTAjUs_oh3jU-AMEEfGV3yAx9FhE6WLbd1A0Q3z1vc5qq8IG4EHW9bARYLyXbEujHNUXwGkbPAB3lPhx8NBbD1Z2SN/s400/DSC02341.JPG" /></strong></a><strong><br /><span style="font-size:180%;">చుక్కకూర పప్పు<br /><br /></span><br /><br /></strong><div><strong><span style="color:#009900;">Basic Ingredients:<br /><br /></span><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Toor</span> Dal (కంది పప్పు)-1 cup<br /><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Chukkakoora</span> (చుక్కకూర)- 2 cups<br />Green Chillies (పచ్చిమిరకాయలు)- 3 Nos<br />Onion (ఉల్లిపాయలు)- 1 No<br />Oil (నూనె)- For seasoning.<br />Red <span id="SPELLING_ERROR_2" class="blsp-spelling-error">chilli</span> powder (ఎండుమిరపకాల పొడి)- As per taste<br />Turmeric (పసుపు )- A small pinch<br />Coriander Powder ( ధనియాల పొడి)- 1/2 spoon<br /><span id="SPELLING_ERROR_3" class="blsp-spelling-error">Jeera</span> Powder (జిలకర పొడి)- 1/2 spoon.<br />Sugar (చక్కెర)- 1/4 spoon<br />Ghee (నెయ్యి)- 1-2 spoons<br /><br /><br /><br /><span style="color:#ffcc33;">For Seasoning(తాళింపు/తిరగమాత/పోపు):<br /><br /></span>Mustard Seeds (ఆవాలు)-1 spoon<br /><span id="SPELLING_ERROR_4" class="blsp-spelling-error">Methi</span> seeds (మెంతులు)- 1/4 spoon<br />Cumin Seeds (జిలకర)-1 spoon<br />Channa Dal (శనగపప్పు)- 1 spoon<br /><span id="SPELLING_ERROR_5" class="blsp-spelling-error">Urad</span> Dal (మినపప్పు)- 1spoon<br /><span id="SPELLING_ERROR_6" class="blsp-spelling-error">Asafoetide</span> ( Hing) (ఇంగువ) - A small pinch<br />Red chillies (ఎండుమిరపకాయలు)- 2 Nos<br />Garlic cloves (వెల్లులి) - 2-3 Nos<br />Curry leaves (కరివేపాకు ఆకులు)- around 10 Nos.<br /></strong></div><div><strong><br /><span style="color:#006600;">PRECOOKING PREPARATIONS:<br /><br /></span>1 Clean the <span id="SPELLING_ERROR_7" class="blsp-spelling-error">chukkakoora</span> in water thoroughly , preferably under flowing water (under a tap).<br />This will remove any mud or sand particles attached to it.<br />Cut the leaves.<br />2 Cut the onions into small pieces.<br /><br /><span style="color:#000099;">MAIN COOKING:<br /><br /></span>1 Boil <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Toordal</span> , Green chillies and <span id="SPELLING_ERROR_9" class="blsp-spelling-error">chukkakoora</span> together by adding 2-3 cups of water in a cooker until tender ( 3 whistles).<br /><br />2 Add red <span id="SPELLING_ERROR_10" class="blsp-spelling-error">chilli</span> powder, turmeric, coriander powder, <span id="SPELLING_ERROR_11" class="blsp-spelling-error">jeera</span> powder and salt to the boiled <span id="SPELLING_ERROR_12" class="blsp-spelling-error">dal</span> and put it on low flame.<br /><br />3 Take a pan and heat 3 spoons of oil. Add all the seasoning products - Mustard seeds, Channa <span id="SPELLING_ERROR_13" class="blsp-spelling-error">dal</span>, <span id="SPELLING_ERROR_14" class="blsp-spelling-error">Urad</span> <span id="SPELLING_ERROR_15" class="blsp-spelling-error">dal</span>, Cumin seeds, <span id="SPELLING_ERROR_16" class="blsp-spelling-error">Methi</span> seeds, Garlic cloves, <span id="SPELLING_ERROR_17" class="blsp-spelling-error">Asafoetida</span>, Sugar, Curry leaves, Red chillies.<br /><br />4 Add the seasoning to the <span id="SPELLING_ERROR_18" class="blsp-spelling-error">dal</span>.<br /><br /><span style="color:#6600cc;">FINAL TOUCH:<br /><br /></span>1For more taste, add one spoon of ghee on top of the dal.<br />2 Garnish with curry leaves and Red chillies.<br /><br />Delicious <span id="SPELLING_ERROR_20" class="blsp-spelling-error">Chukkakoora</span> <span id="SPELLING_ERROR_21" class="blsp-spelling-error">pappu</span> will become your favourite - Takes care of health too. </strong></div>Annapoornahttp://www.blogger.com/profile/15699077455406979410noreply@blogger.com0tag:blogger.com,1999:blog-8240307754794897613.post-3477435555720574562009-08-11T13:21:00.000-07:002009-08-11T14:31:01.065-07:00Dosakai Avakai/దోసకాయ ఆవకాయ<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkCtlhMNjaEny5hef2eIWvYRIIN5xYeDS8bGo9u4KYKj7_zME5944avWnnu5dmbwl3wUP3kzf2uqETqpSxrfx3TPbM8AVhaDPr2ETPe8-G44oywmJmSHuRIImuTybAZJUgD20OCy5r304/s1600-h/DSC00010.JPG"><strong><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5368810870062202402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkCtlhMNjaEny5hef2eIWvYRIIN5xYeDS8bGo9u4KYKj7_zME5944avWnnu5dmbwl3wUP3kzf2uqETqpSxrfx3TPbM8AVhaDPr2ETPe8-G44oywmJmSHuRIImuTybAZJUgD20OCy5r304/s400/DSC00010.JPG" /></strong></a><strong><br /><br /><span style="font-size:180%;">దోసకాయ ఆవకాయ</span><br /><br /></strong><div></div><div><strong></strong></div><div><span style="font-size:130%;color:#006600;"><strong>Basic Ingredients:</strong></span></div><br /><div><span style="font-size:130%;color:#006600;"><strong></strong></span></div><br /><div><strong>Dosakai ( Yellow Cucumber)- 1 cup. </strong></div><br /><div><strong>Mustard Seeds( ఆవాలు)- 2-3 spoons</strong></div><br /><div><strong>Fenugreek /Methi seeds (మెంతులు ) - 1/2 spoon</strong></div><br /><div><strong>Red chillies (ఎండు మిరపకాయలు)- 4-5 pieces ( Depending on the spice level)</strong></div><br /><div><strong>Asafoetida ( ఇంగువ )- 1/4 spoon</strong></div><br /><div><strong>Salt( ఉప్పు )- As required</strong></div><br /><div><strong>Sesame Oil (నువ్వుల నూనె )- 1cup</strong></div><br /><div><strong>Lime (నిమ్మకాయ)- 1 no. (small)</strong></div><br /><div><strong></strong></div><br /><div><span style="font-size:130%;color:#006600;"><strong>PRECOOKING PREPARATIONS:</strong></span></div><br /><div><span style="font-size:130%;color:#006600;"><strong></strong></span></div><br /><div><strong>1Wash the Dosakai. Dry with with a paper napkin or clean cloth.</strong></div><br /><div><strong>2 Cut into small pieces of 1/2 inch. Remove the seeds.</strong></div><br /><div><strong><span style="color:#ff0000;">TIP:</span> Taste the dosakai piece before using it for the pickle. If it is very sour dont use it.</strong></div><br /><div><strong>3 Add salt, turmeric and lime juice to these pieces.</strong></div><br /><div><strong>4 Marinate for half an hour.</strong></div><br /><div><strong>5 Take a pan and fry the red chillies, hing, mustard seeds and Methi seeds.</strong></div><br /><div><strong>6 Grind it into powder ans keep it aside.</strong></div><br /><div><strong></strong></div><br /><div><span style="font-size:130%;color:#000099;"><strong>MAIN COOKING:</strong></span></div><br /><div><span style="font-size:130%;color:#000099;"><strong></strong></span></div><br /><div><strong>This pickle does not require cooking at all.</strong></div><br /><div><strong></strong></div><br /><div><strong><span style="font-size:130%;color:#6600cc;">FINAL TOUCH</span>:</strong></div><br /><div><strong></strong></div><br /><div><strong>Take the bowl containing marinated dosakai pieces and add the grounded powder.</strong></div><br /><div><strong>Pour oil into this bowl and mix well.</strong></div><br /><div><strong>Now add salt as per taste ( if required only, as we have already added the salt while marinating).</strong></div><br /><div><strong></strong></div><br /><div><strong>Marinate the pickle for 24 hours or one day.</strong></div><br /><div><strong>Delicious Dosavakai is ready to taste.</strong></div><br /><div><strong></strong></div><br /><div><strong>This pickle is a MUST in many marriage functions . Easy to prepare and tasty to eat.</strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div>Annapoornahttp://www.blogger.com/profile/15699077455406979410noreply@blogger.com0tag:blogger.com,1999:blog-8240307754794897613.post-19929934232429951252009-08-08T14:36:00.000-07:002009-08-11T14:36:53.167-07:00Gaarelu/గారెలు<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDvoDJeHNmucKw7NbN7i7oWc115R1r6nG9RqSo7H9j7zvQCuJ3ApN53t70Wai0c6JJiJEwPWkEUOfQhD_s56YJ_xCqiTtjJGh6T7hkuD4qv4rTBysXmS5etoOadVAi8EcjAe8JC4FWmcq/s1600-h/DSC00085.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 259px; DISPLAY: block; HEIGHT: 211px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5368822710307052882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDvoDJeHNmucKw7NbN7i7oWc115R1r6nG9RqSo7H9j7zvQCuJ3ApN53t70Wai0c6JJiJEwPWkEUOfQhD_s56YJ_xCqiTtjJGh6T7hkuD4qv4rTBysXmS5etoOadVAi8EcjAe8JC4FWmcq/s400/DSC00085.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8N4sXcbgKd0CIa1PXKSvVNtlShdoVLj3jBZNmTcWFTNtasHqG88gvapWrAP5jlgJB1MsxyzjXLRJsZQkFM3tfHvCKKnpgqjA_sYqCH8bVBc6lmYTTHY_EW7oiIlKJnIFEThZIeOgx_0tF/s1600-h/DSC00085.JPG"></a><br /><br /><div><strong><span style="font-size:180%;">గారెలు<br /></span><br /><span style="color:#003300;">BASIC INGREDIENTS:<br /><br /></span>Black gram/ Urad dal- 1 cup<br />Onions ( cut into small pieces)- 1 cup<br />Green chillies( Chopped)- 1 spoon<br />Ginger( Grated )- 1spoon<br />Curry leaves (finely cut)- 2 spoons<br />Salt - To taste<br />Oil- 300 gms for frying<br /><br /><span style="color:#006600;">PRECOOKING PREPARATIONS:<br /><br /></span>1 Soak Urad dal for 3-4 hours.<br />2 Take a mixie jar and add soaked urad dal, green chillies(2 nos) and salt. GRIND it to form a thick batter.<br />TIP: The batter should be as thick as possible.<br />3 Cut the onions into small pieces, chop the green chillies, curry leaves and grate ginger.<br /><br /><span style="color:#000099;">MAIN COOKING:<br /><br /></span>1 Heat oil in a pan.</strong></div><div><strong><br /><span style="color:#ff0000;">TIP:</span> Oil can be tested by putting a small piece of batter. If it comes to the top instantly, it is an indication that oil is hot.</strong></div><div><strong><br />2 Add onions, ginger, curry leaves, green chillies to the batter and mix well. Batter is ready to make gaarelu.<br />3 Take a plastic paper, apply water to it and put a small portion of batter onto it. Press it to form a thick circle. Make a hole with the index finger and put the batter in oil.<br />4 Repeat process no. 2 for the remaining batter.<br />5 Heat must be medium for the batter to fry on all sides.<br />TIP: By piercing a hole in the middle, gaare will heat on all sides and tastes good.<br />6 Turn it on the otherside.<br />7 Remove when golden brown is seen on both sides of the gaare.<br /><br /><span style="color:#6600cc;">FINAL TOUCH:<br /><br /></span>Serve it hot with ginger chutney.<br /><br /><br />There is a saying in Telugu which says<span style="font-size:180%;color:#993300;">-"తింటే గారెలు తినాలి, వింటే భారతం వినాలి.<br /></span><br /><br /><br /><br /><br /></div></strong></div>Annapoornahttp://www.blogger.com/profile/15699077455406979410noreply@blogger.com0tag:blogger.com,1999:blog-8240307754794897613.post-55899637578039063132009-08-08T13:51:00.000-07:002009-08-08T14:25:20.557-07:00Saggubiyyam Vadalu/సగ్గుబియ్యం వడలు<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5ws3Qyd-TeAhyphenhyphenBDbNAS9hoIc5J_vzM47sOABzpX5gCfU5TBzEvSrxThY2KEOmcPuap4lpi-Ty_UTA4x-TifJNYAeCkCxoXLjQJRTl0sJKxWknASUgkOD80Q_b4GuSlXL4Xj_KuwNZjNx/s1600-h/DSC00058.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5367698863480832642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5ws3Qyd-TeAhyphenhyphenBDbNAS9hoIc5J_vzM47sOABzpX5gCfU5TBzEvSrxThY2KEOmcPuap4lpi-Ty_UTA4x-TifJNYAeCkCxoXLjQJRTl0sJKxWknASUgkOD80Q_b4GuSlXL4Xj_KuwNZjNx/s400/DSC00058.JPG" /></a><br /><div><strong><span style="font-size:180%;"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Saggubiyyam</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Vadalu</span>/సగ్గుబియ్యం వడలు</span></strong></div><div><strong><span style="font-size:180%;"></span></strong> </div><div><span style="color:#009900;"><strong>Ingredients: </strong></span></div><br /><div><strong><span style="color:#000099;">Basic: </span></strong></div><div> </div><div><span id="SPELLING_ERROR_2" class="blsp-spelling-error">Sabudana</span> /Tapioca pearls- 2 cups </div><div><span id="SPELLING_ERROR_3" class="blsp-spelling-error">Potaotes</span>- 2-3 potatoes</div><div><span id="SPELLING_ERROR_4" class="blsp-spelling-error">Oninons</span>- 1 No (big)</div><div>Green chillies-4-5 nos( Depending on the size and <span id="SPELLING_ERROR_5" class="blsp-spelling-error">spicyness</span>)</div><div><span id="SPELLING_ERROR_6" class="blsp-spelling-error">Coriader</span> leaves</div><div>Rice flour- 4-5 spoons</div><div>Salt to taste.</div><div>Oil </div><br /><div><span style="color:#006600;"><strong>Precooking Preparations: </strong></span></div><div><strong><span style="color:#006600;"></span></strong> </div><div><strong><span style="color:#006600;"></span></strong> </div><div>1 Boil the potatoes and mash them.</div><div>2 Soak <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Sabudana</span>( <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Saggubiyyam</span>) in water until they become soft ( Approx. 3-4 hours)</div><div>3 <span id="SPELLING_ERROR_9" class="blsp-spelling-error">Grind</span> the green chillies to fine paste.</div><div>4 Chop onions, coriander leaves into small pieces</div><br /><div><span style="color:#ff0000;"><strong>TIP:</strong></span> <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">Don't</span> soak <span id="SPELLING_ERROR_11" class="blsp-spelling-error">saggubiyyam</span> for too long, because it looses its crispiness and round shape.</div><div> </div><div><span style="color:#000099;"><strong>MAIN COOKING:</strong></span></div><div><span style="color:#000099;"><strong></strong></span> </div><div>Mix <span id="SPELLING_ERROR_12" class="blsp-spelling-error">Sabudana</span>, mashed potatoes, onions, green <span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">chili</span> paste, coriander leaves, salt , one spoon of oil and add rice flour . The consistency should be to make <span id="SPELLING_ERROR_14" class="blsp-spelling-error">vadas</span>.</div><div> </div><div>Put the pan on stove and add oil . Once the oil is medium heat, make the prepared mixture into small balls and press them to make <span id="SPELLING_ERROR_15" class="blsp-spelling-error">vadas</span> .</div><div>Put these in the oil on medium flame.</div><div>Once they are <span id="SPELLING_ERROR_16" class="blsp-spelling-corrected">crispy</span> and golden brown remove from oil.</div><div>Put them on a paper napkin to so that excess oil is absorbed.<br /></div><div><span style="color:#ff0000;"><strong>TIP</strong></span>: Do not overheat the oil. </div><div> </div><div><span style="color:#993399;"><strong>FINAL TOUCH: </strong></span></div><div><span style="color:#993399;"><strong></strong></span> </div><div>Arrange the <span id="SPELLING_ERROR_17" class="blsp-spelling-corrected">crispy</span> <span id="SPELLING_ERROR_18" class="blsp-spelling-error">vadas</span> and decorate with coriander leaves.</div><div> </div><div><span style="color:#ff0000;"><strong>TIP</strong></span>: For <span id="SPELLING_ERROR_19" class="blsp-spelling-error">prasadam</span> , we can avoid the onions( as per individual customs) .</div><div> </div>Annapoornahttp://www.blogger.com/profile/15699077455406979410noreply@blogger.com0tag:blogger.com,1999:blog-8240307754794897613.post-72551494422781431182009-08-06T15:37:00.000-07:002009-08-06T16:44:51.369-07:00Chenaga Guggillu ( Sundal )<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366984050307067890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZKzlmYgCgj26YGJZCSeIGdk9KAuDjQPP4kerkwcfHBerRjAulZTTfc2QtRf9A4v5zb_sSTrblVpDu1hL-eSWubi0-lMh6rZMkp7sKT7JPajuxVVFgTEL9lvUUu1NJbFx7aAsyl3YucOm/s400/DSC00058.JPG" /><br /><br /><br /><span style="color:#993300;"><strong><span style="font-size:180%;">శెనగ గుగ్గిల్లు</span></strong><br /></span><div></div><br /><br /><strong>Ingredients:<br /><br /></strong><span style="color:#3333ff;">Basic:<br /><br /></span>Whole brown <span id="SPELLING_ERROR_0" class="blsp-spelling-error">channa</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">dal</span> or Chick peas or <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Kabuli</span> <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Chana</span>.<br />Grated coconut 2 spoons ( For garnishing)<br /><span id="SPELLING_ERROR_4" class="blsp-spelling-error">Coriander</span> leaves ( For Garnishing)<br /><br />Oil /Ghee<br /><br /><span style="color:#3333ff;">Seasoning ( <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Taalimpu</span>/ <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Tiragamaatha</span>):<br /><br /></span>Mustard Seeds( <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Aavaalu</span>) 1spoon<br />Black Gram( <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Urad</span> Dal) 1 spoon<br />Channa Dal 11/2 spoon<br />Cumin Seeds( <span id="SPELLING_ERROR_9" class="blsp-spelling-error">Jeera</span>) 1 spoon<br />Red Chillies 4-5 Nos<br />Curry Leaves<br />Garlic pieces- 3 Nos<br />Hing( <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Inguva</span>) - Small pinch<br />Oil / Ghee for frying 2 Spoons<br /><br /><span style="color:#006600;">Precooking Preparations:<br /><br /></span>1 Soak the Whole brown <span id="SPELLING_ERROR_11" class="blsp-spelling-error">channa</span> <span id="SPELLING_ERROR_12" class="blsp-spelling-error">dal</span>/Chick peas ( Whole brown 400 <span id="SPELLING_ERROR_13" class="blsp-spelling-error">gms</span>) overnight.<br />Boil in cooker <span id="SPELLING_ERROR_14" class="blsp-spelling-error">upto</span> 3 whistles or until they are tender.<br /><br /><span style="color:#ffcccc;">TIP</span>: <span id="SPELLING_ERROR_15" class="blsp-spelling-error">Dont</span> drain the water , because it can be made into delicious <span id="SPELLING_ERROR_16" class="blsp-spelling-error">rasam</span>.<br /><br /><br /><br /><span style="color:#3333ff;"><strong>MAIN COOKING:<br /><br /></strong></span>Put up a pan on the stove and add 2 spoons oil/ghee.<br />Add <span id="SPELLING_ERROR_17" class="blsp-spelling-error">Channadal</span>. <span id="SPELLING_ERROR_18" class="blsp-spelling-error">urad</span> <span id="SPELLING_ERROR_19" class="blsp-spelling-error">dal</span>, mustard seeds, <span id="SPELLING_ERROR_20" class="blsp-spelling-error">Jeera</span> first.<br />Once they start spluttering add chopped garlic, hing, red chillies, curry leaves for seasoning.<br />When they start turning brown spluttering add the <span id="SPELLING_ERROR_21" class="blsp-spelling-error">bolied</span> whole brown <span id="SPELLING_ERROR_22" class="blsp-spelling-error">channa</span> <span id="SPELLING_ERROR_23" class="blsp-spelling-error">dal</span> and salt as required.<br />Stir it for 2-3 minuted until the seasoning is well <span id="SPELLING_ERROR_24" class="blsp-spelling-error">absoebed</span> .<br />Switch off the stove.<br /><br /><span style="color:#ffcccc;">TIP: </span>Garlic is good for the heart .<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 129px; DISPLAY: block; HEIGHT: 97px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366993356640415490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhMGFLokEkGwyY6vcl8mkaNyQ-G_2j0LwV_EBG7_SEyggYtv8aJm4TAXYi4Z2ZgC4bJAVE1p0XGN-7p4ixr2nKSKWKp7DLp1r67DwYgAvMR82i59YXJyI-a8FQDuAMcxRV1YpUhCnjUy8/s400/garlic.jpg" /><br /><br /><span style="color:#993399;"><strong>NOTE: </strong></span><br /><br />Garlic has a beautiful story associated about its origin. It is said that during <span id="SPELLING_ERROR_25" class="blsp-spelling-error">Saagara</span> <span id="SPELLING_ERROR_26" class="blsp-spelling-error">mathanam</span> , when <span id="SPELLING_ERROR_27" class="blsp-spelling-error">Amrutha</span> ( Divine nectar or elixir of Gods) has come , Lord Vishnu in the form of <span id="SPELLING_ERROR_28" class="blsp-spelling-error">Mohini</span> was distributing it to the gods. While carrying the container <span id="SPELLING_ERROR_29" class="blsp-spelling-error">Mohini</span> spilled some nectar and it dropped on to the earth and took the form of the garlic plant.<br /><span id="SPELLING_ERROR_30" class="blsp-spelling-error">Worldover</span> irrespective of region , garlic is a <span id="SPELLING_ERROR_31" class="blsp-spelling-error">compulsary</span> ingredient- whether Italian, American, <span id="SPELLING_ERROR_32" class="blsp-spelling-error">Meditterranean</span>, India n or Chinese. It is also called White Rose in some places.<br /><br /><br />Even after reading about the garlic story , if garlic has to be avoided, you are welcome to do so.<br /><br /><br /><br /><span style="color:#993399;"><strong>FINAL TOUCH:<br /></strong></span><br />Decorate with grated coconut and coriander leaves.<br /><br />TIP: Taste for salt and spice. Add as <span id="SPELLING_ERROR_33" class="blsp-spelling-error">reqiured</span>.<br /><br /><span style="color:#993300;"><span id="SPELLING_ERROR_34" class="blsp-spelling-error">Ruchigaa</span> <span id="SPELLING_ERROR_35" class="blsp-spelling-error">veedigaa</span> <span id="SPELLING_ERROR_36" class="blsp-spelling-error">guggillu</span>, <span id="SPELLING_ERROR_37" class="blsp-spelling-error">vinduga</span> <span id="SPELLING_ERROR_38" class="blsp-spelling-error">kanuvindu</span> <span id="SPELLING_ERROR_39" class="blsp-spelling-error">chestayi</span></span>----Annapoornahttp://www.blogger.com/profile/15699077455406979410noreply@blogger.com0tag:blogger.com,1999:blog-8240307754794897613.post-78214300075654143212009-08-05T12:25:00.000-07:002009-08-06T16:44:51.370-07:00Pulihora<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkg1lCFBUUDBrdxxUE5p-pqvBPIUgJT0iB475TWFjVN76BFv7dzdxCyAY_OVtrHHibI_du3CwEpXdyVxagdrCZOhXSC389NCSVhOTreZygeNerzSYVy5FK3vBxDCSu9POht8oVdC696mM/s1600-h/DSC00058.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 400px; FLOAT: right; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366975941912237266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkg1lCFBUUDBrdxxUE5p-pqvBPIUgJT0iB475TWFjVN76BFv7dzdxCyAY_OVtrHHibI_du3CwEpXdyVxagdrCZOhXSC389NCSVhOTreZygeNerzSYVy5FK3vBxDCSu9POht8oVdC696mM/s400/DSC00058.JPG" /></a><br /><br /><strong><span style="font-size:130%;color:#ff0000;">Pulihora:</span></strong><br /><strong><span style="font-size:130%;">పులిహొర<br /></span></strong><br /><br /><strong><span style="color:#009900;">Ingredients:</span></strong><br /><span style="color:#3333ff;">Basic:</span><br /><br /><br />Oil /Ghee<br />Rice<br />Tamarind<br /><br /><br /><br /><span style="color:#3333ff;">Seasoning:</span><br /><br /><br /><br />Mustard Seeds( Aavaalu) 1spoon<br />Black Gram( Urad Dal) 1 spoon<br />Channa Dal 11/2 spoon<br />Red Chillies 4-5 Nos<br />Curry Leaves<br />Hing( Inguva) - Small pinch<br />Peanuts ( Pallilu)- 3 spoons<br />Cashew Nuts( Kaju)- 3 spoons<br />Turmeric- as required.<br />Oil / Ghee for frying<br /><br /><span style="color:#ff0000;">Pre cooking:</span><br /><br /><span style="color:#999900;">1 Rice preparation:</span><br /><br />Rice 3 cups<br />Water 6 cups<br />Oil 2 spoons<br /><br />Soak rice for half and hour , drain and cook .<br /><br /><strong><span style="color:#ffcccc;">TIP</span></strong>: Add 2 spoons of oil to rice so that rice will look grainy and does not stick to each other.<br /><br /><span style="color:#999900;">2 Soak Tamarind in hot water and separate the juice and take it in abowl</span>.<br /><br /><span style="color:#ffcccc;"><strong>TIP: </strong></span>Soaking tamarind in hot water will soften it easily.TIme saver.<br /><br /><span style="color:#999900;">3 Pulihora powder preparation:</span><br /><br />Channa dal 2 spoons<br />Urad dal 2 spoons<br />Sesame seeds ( Til) 2 spoons<br />Coriander Seeds 2 spoons<br />Fenugreek Seeds ( Methi seeds) 1/4 spoon<br />Jaggery- a small lemon size.<br />Red Chillies- 7-8 pieces ( or as per the spice level)<br />Hing - pinch<br />Salt- to taste<br /><br />Fry all the above ingredients except jaggery and powder it in a grinder adding the jaggery and required salt.<br /><br /><span style="color:#ffcccc;"><strong>TIP </strong></span>: This powder can be stored for future use also.<br /><br /><span style="color:#6666cc;"><strong>MAIN COOKING:</strong></span><br /><br /><ul><li>Put up a pan on the stove and add oil/ghee. </li><li>Add Channadal. urad dal, mustard seeds, peanuts first<br /></li><li>Once they start spluttering add cashew nuts, turmeric, hing, red chillies, curry leaves for seasoning.</li><li>When they start turning brown spluttering add tamarind juice and salt as required.</li><li>Let it boil until the oil separates from the juice.</li><li>Switch off the stove.<br /><br /><span style="color:#993399;"><strong>FINAL TOUCH:</strong></span><br /><br />Put the prepared rice into a big ,wide pan and separate it to cool.<br /><br />Add the seasoning tamarind preparation and pulihora powder.<br /><br />Add some 1-2 spoons ghee for taste.<br /><br />Mix well.<br /><br /><span style="color:#ffcccc;"><strong>TIP:</strong></span> Taste for salt and spice. Add as reqiured.<br /><br /><span style="color:#009900;"><strong>Tasty Pulihora is ready to eat.</strong></span></li></ul>Annapoornahttp://www.blogger.com/profile/15699077455406979410noreply@blogger.com0tag:blogger.com,1999:blog-8240307754794897613.post-31536923412061034852009-08-05T12:16:00.001-07:002009-08-06T17:30:34.450-07:00Poornam Burelu/Poornaalu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYIgg2AuJiBu1Q5hADbmx1mIQ0cOUq3vt89ZFZ0uPF9JW0-C2fTSIBqh3sNidgJr5qQc4lklBiMfJ_YCY6TCYW6lsur8yRy963cFG4ZRmhPaG5fBYjhfw8WyPqve31F42R5BI8H3Dh1kT/s1600-h/DSC00058.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5367012588680532194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYIgg2AuJiBu1Q5hADbmx1mIQ0cOUq3vt89ZFZ0uPF9JW0-C2fTSIBqh3sNidgJr5qQc4lklBiMfJ_YCY6TCYW6lsur8yRy963cFG4ZRmhPaG5fBYjhfw8WyPqve31F42R5BI8H3Dh1kT/s400/DSC00058.JPG" /></a><br /><div><span style="font-size:180%;">పూర్ణం బూరెలు/ ఫూర్ణాలు<br /><br /><br /></span><span style="font-family:trebuchet ms;"><strong><span style="font-size:130%;color:#006600;">Ingredients:<br /><br /></span><span style="color:#006600;">Basic:<br /><br /></span></strong>Channa Dal -2 cups<br />Jaggery - 11/2 cup<br />Grated dry coconut 3-4 spoons<br />Cardamom 4-5 Nos<br />Urad Dal -2 cups<br />Rice-1 cup<br />Salt to taste<br />Oil for frying<br /><br /><br /><span style="color:#006600;"><strong>Precooking Preparations:<br /><br /></strong></span>1 Soak the channa dal for 2 hours .<br />2Boil in cooker upto 3 whistles or until they are tender.<br />3 Jaggery should be made into small pieces without lumps or better if it is a smooth paste.<br />4 Grind dry coconut and cardamom pieces coarsely.<br /><br /><span style="color:#666600;">For Batter</span>:<br /><br />1 Soak the urad dal and rice in the required proportions for 2 hours before you want to make poornams.<br />2 Grind into a thick paste.<br /><br /><br /><strong><span style="color:#ff0000;">TIP:</span></strong> If the batter is prepared long before , it will absorb more oil and purnam shape will not be round.Let the batter be prepared freshly.<br /><br /><span style="color:#000099;"><strong>MAIN COOKING:<br /></strong></span><br />Put a pan on the stove and add Jaggery ( it should be made into paste without lumps) .<br />Add boiled, mashed Channadal.<br />Stir the mixture until the channadal and jaggery integrate and become a smooth paste to form balls.<br />Now add the ground coconut and cardamom powder and mix well.<br />Switch off the stove.<br />Allow this mixture to cool.</span><br /><span style="font-family:trebuchet ms;"><br /><strong><span style="color:#ff0000;">TIP:</span></strong> This is the filling for the poornam. It should not be viscous but thick enough to form balls. Otherwise frying will become difficult.<br /><br /><span style="color:#6600cc;"><strong>FINAL TOUCH:</strong></span><br /><br />Keep a pan on the stove .<br />Pour oil for deep frying.<br />Once the oil is hot, make small balls of the poornam paste and dip the ball into the batter, so that all sides are covered and put it in oil.<br />Likewise make all the balls and dip into the batter and fry in oil.<br /><br /><strong><span style="color:#ff0000;">TIP:</span></strong> Batter has to be thick for proper frying.<br /><br />Tasty Poornams in browm color can be made very easily.<br />This sweet is the main prasadam in most festivals and especially on Vinayaka Chavithi, Varalakshmi Vratham, Lakshmi Puja or even for gruhapraveshams this is served as a main sweet. </span></div>Annapoornahttp://www.blogger.com/profile/15699077455406979410noreply@blogger.com0