Saggubiyyam Vadalu/సగ్గుబియ్యం వడలు

Saggubiyyam Vadalu/సగ్గుబియ్యం వడలు

Ingredients:

Basic:

Sabudana /Tapioca pearls- 2 cups

Potaotes- 2-3 potatoes

Oninons- 1 No (big)

Green chillies-4-5 nos( Depending on the size and spicyness)

Coriader leaves

Rice flour- 4-5 spoons

Salt to taste.

Oil

Precooking Preparations:

1 Boil the potatoes and mash them.

2 Soak Sabudana( Saggubiyyam) in water until they become soft ( Approx. 3-4 hours)

3 Grind the green chillies to fine paste.

4 Chop onions, coriander leaves into small pieces

TIP: Don't soak saggubiyyam for too long, because it looses its crispiness and round shape.

MAIN COOKING:

Mix Sabudana, mashed potatoes, onions, green chili paste, coriander leaves, salt , one spoon of oil and add rice flour . The consistency should be to make vadas.

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 vadas .

Put these in the oil on medium flame.

Once they are crispy and golden brown remove from oil.

Put them on a paper napkin to so that excess oil is absorbed.

TIP: Do not overheat the oil.

FINAL TOUCH:

Arrange the crispy vadas and decorate with coriander leaves.

TIP: For prasadam , we can avoid the onions( as per individual customs) .

Chenaga Guggillu ( Sundal )

శెనగ గుగ్గిల్లు

Ingredients:

Basic:

Whole brown channa dal or Chick peas or Kabuli Chana.
Grated coconut 2 spoons ( For garnishing)
Coriander leaves ( For Garnishing)

Oil /Ghee

Seasoning ( Taalimpu/ Tiragamaatha):

Mustard Seeds( Aavaalu) 1spoon
Black Gram( Urad Dal) 1 spoon
Channa Dal 11/2 spoon
Cumin Seeds( Jeera) 1 spoon
Red Chillies 4-5 Nos
Curry Leaves
Garlic pieces- 3 Nos
Hing( Inguva) - Small pinch
Oil / Ghee for frying 2 Spoons

Precooking Preparations:

1 Soak the Whole brown channa dal/Chick peas ( Whole brown 400 gms) overnight.
Boil in cooker upto 3 whistles or until they are tender.

TIP: Dont drain the water , because it can be made into delicious rasam.



MAIN COOKING:

Put up a pan on the stove and add 2 spoons oil/ghee.
Add Channadal. urad dal, mustard seeds, Jeera first.
Once they start spluttering add chopped garlic, hing, red chillies, curry leaves for seasoning.
When they start turning brown spluttering add the bolied whole brown channa dal and salt as required.
Stir it for 2-3 minuted until the seasoning is well absoebed .
Switch off the stove.

TIP: Garlic is good for the heart .



NOTE:

Garlic has a beautiful story associated about its origin. It is said that during Saagara mathanam , when Amrutha ( Divine nectar or elixir of Gods) has come , Lord Vishnu in the form of Mohini was distributing it to the gods. While carrying the container Mohini spilled some nectar and it dropped on to the earth and took the form of the garlic plant.
Worldover irrespective of region , garlic is a compulsary ingredient- whether Italian, American, Meditterranean, India n or Chinese. It is also called White Rose in some places.


Even after reading about the garlic story , if garlic has to be avoided, you are welcome to do so.



FINAL TOUCH:

Decorate with grated coconut and coriander leaves.

TIP: Taste for salt and spice. Add as reqiured.

Ruchigaa veedigaa guggillu, vinduga kanuvindu chestayi----

Pulihora

Pulihora:
పులిహొర


Ingredients:
Basic:


Oil /Ghee
Rice
Tamarind



Seasoning:



Mustard Seeds( Aavaalu) 1spoon
Black Gram( Urad Dal) 1 spoon
Channa Dal 11/2 spoon
Red Chillies 4-5 Nos
Curry Leaves
Hing( Inguva) - Small pinch
Peanuts ( Pallilu)- 3 spoons
Cashew Nuts( Kaju)- 3 spoons
Turmeric- as required.
Oil / Ghee for frying

Pre cooking:

1 Rice preparation:

Rice 3 cups
Water 6 cups
Oil 2 spoons

Soak rice for half and hour , drain and cook .

TIP: Add 2 spoons of oil to rice so that rice will look grainy and does not stick to each other.

2 Soak Tamarind in hot water and separate the juice and take it in abowl.

TIP: Soaking tamarind in hot water will soften it easily.TIme saver.

3 Pulihora powder preparation:

Channa dal 2 spoons
Urad dal 2 spoons
Sesame seeds ( Til) 2 spoons
Coriander Seeds 2 spoons
Fenugreek Seeds ( Methi seeds) 1/4 spoon
Jaggery- a small lemon size.
Red Chillies- 7-8 pieces ( or as per the spice level)
Hing - pinch
Salt- to taste

Fry all the above ingredients except jaggery and powder it in a grinder adding the jaggery and required salt.

TIP : This powder can be stored for future use also.

MAIN COOKING:

• Put up a pan on the stove and add oil/ghee.
• Add Channadal. urad dal, mustard seeds, peanuts first
  
• Once they start spluttering add cashew nuts, turmeric, hing, red chillies, curry leaves for seasoning.
• When they start turning brown spluttering add tamarind juice and salt as required.
• Let it boil until the oil separates from the juice.
• Switch off the stove.
  
  FINAL TOUCH:
  
  Put the prepared rice into a big ,wide pan and separate it to cool.
  
  Add the seasoning tamarind preparation and pulihora powder.
  
  Add some 1-2 spoons ghee for taste.
  
  Mix well.
  
  TIP: Taste for salt and spice. Add as reqiured.
  
  Tasty Pulihora is ready to eat.

Poornam Burelu/Poornaalu

పూర్ణం బూరెలు/ ఫూర్ణాలు


Ingredients:

Basic:

Channa Dal -2 cups
Jaggery - 11/2 cup
Grated dry coconut 3-4 spoons
Cardamom 4-5 Nos
Urad Dal -2 cups
Rice-1 cup
Salt to taste
Oil for frying


Precooking Preparations:

1 Soak the channa dal for 2 hours .
2Boil in cooker upto 3 whistles or until they are tender.
3 Jaggery should be made into small pieces without lumps or better if it is a smooth paste.
4 Grind dry coconut and cardamom pieces coarsely.

For Batter:

1 Soak the urad dal and rice in the required proportions for 2 hours before you want to make poornams.
2 Grind into a thick paste.


TIP: 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.

MAIN COOKING:

Put a pan on the stove and add Jaggery ( it should be made into paste without lumps) .
Add boiled, mashed Channadal.
Stir the mixture until the channadal and jaggery integrate and become a smooth paste to form balls.
Now add the ground coconut and cardamom powder and mix well.
Switch off the stove.
Allow this mixture to cool.

TIP: This is the filling for the poornam. It should not be viscous but thick enough to form balls. Otherwise frying will become difficult.

FINAL TOUCH:

Keep a pan on the stove .
Pour oil for deep frying.
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.
Likewise make all the balls and dip into the batter and fry in oil.

TIP: Batter has to be thick for proper frying.

Tasty Poornams in browm color can be made very easily.
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.