Basan Laddu

Ingredients :

Besan/ Chickpea Flour - 1 cup
Ghee - 1/4 cup
Powdered Sugar - 3/4 to 1 cup
Cardamom - 3 to 4

Preparation Method :

Dry roast besan in a saute pan for five minutes.
Add the ghee to the power and saute until the ghee melts and the besan starts to brown. This will get rid of the raw taste of besan.
Remove from heat and cool until it is comfortable to handle the mix add the powdered sugar and combine well.
Then take small fistfuls of the mix and shape in balls to the size of your like.
if you want, you can add slivered pistachios, or raisins or fried cashews to garnish or add to the mixture before you roll the mix into balls.
The ladoos will harden once it cools.

Ariselu

Ariselu is an Andra special item. made in festival times.



Ingredients :

rice - 1 1/4 kg
jaggary - 1 kg
eelachi powder - 1 tsp
water - 1 1/2 glass
ghee/oil for frying

Preparation Method :

Wash and Soak the rice in water for a night.Drain the rice and spread it on a clothe so that the water dries.
Grind the rice and make it a fine powder .sieve the flour and keep it aside.
Take jaggary in deep pan add water and bring it to boil.Boil the jaggery until it becomes a  thick consistency (Take some water in a plate and pour some of the boiled jaggery to it. Roll with your finger. When it forms into a ball shape, it is done). Add eelachi powder in to it.
Remove from heat when it is done. Mix well by adding small amounts of flour to it.Take care so that no lumps are formed. Add 3-4 tbsp of ghee to the flour mixture and keep aside.
Heat ghee in another pan. Make small balls from the jaggery mixture.
Apply ghee to a polythene cover, place a ball in the middle and press with your fingers to a circle. Also apply few sesame seeds on both sides.
Repeat this process for the remaining balls and deep fry in ghee until golden brown color .

Store ariselu in a air tight container.These will long for so many days.

mm........ it tastes superb. try it once.

Sakinalu

Ingredients:

Rice - 1 kg
Ajwain seeds(vaamu) - 1/4 cup
sesame seeds(nuvvulu) - 1/2 cup
salt to taste
oil for frying

Preparation Method

Soak the rice with enough water for about 3-4 hrs.
Drain the water using a mesh and leave the rice in the mesh for about 3 hrs so that it gets dried.
Now grind the rice in a grinder till it becomes fine powder.
Roast the sesame seeds(nuvvulu) lightly on a low flame.
Now add the Sesame,Ajwain seeds and salt to the rice flour.Make a dough with the help of water as you do for chapathis.
Take small quantity of the dough in hand and make circles with thin lines on a cloth as in the below picture.

 Repeat this process to make all the sakinalu.Don't worry this will take some time but on pratice you can do it.
After they are done allow the sakinalu to dry.
Now take a hallow pan with oil to fry.
Take the sakinalu slowly with help of a flat plate and fry them in the oil till light brown colour.
Finally your sakinalu are ready to eat.
 These can be stored in a air tight container upto one month.

Pulihora / Tamarind Rice

Ingredients:

rice - 500 gm
asafoetida(inguva) -  1 pinch
fenugreek powder(menthi pindi) - 1 pinch

Ingredients for tamarind paste:

tamarind - 500 gm
green chillies - 3 - 4
turmeric powder - 1/4 tsp
salt to taste

Ingredients for Tempering:

oil - 2 tsp
mustard seeds - 1/4 tsp
urad dal - 1 tsp
bengal gram - 1 tsp
ground nuts - 2 tbsp
curry leaves - 1 spring
red chillies - 2-3

Preparation Method:

Wash and soak rice for 15-20 min and cook the rice.
Prepare tamarind juice by soaking the tamarind in 2 cups of water.
Boil the tamarind juice along with the turmeric powder, green chillies and salt till the consistency becomes a thick paste.
Heat oil in a pan.
Add mustard seeds, urad dal, bengal gram, ground nuts, curry leaves and red chillies.
Add the above seasoning, asafoetida and fenugreek powder to the cooked rice and mix well.
Serve it

Ravva Kesari

Ingredients:

Rava/semolina- 1 cup
sugar- 1 1/2 cup (You can reduce the amount if u want)
ghee- 1/4 cup (add more if you are not dieting)
water- 2 1/2 cups
elachi/cardamom powder- 1/4 tsp
cashews- 6
raisins- 10
saffron a pinch
ghee- 2 tbsp(for frying cashews and raisins)

Procedure Method :
Heat water and bring it to a boil. Soak saffron in a tbsp of milk and set aside.
In a small pan fry cashews and raisins with ghee and set aside.
In another pan, dry roast rava until the color changes a little bit.
Now add hot water and keep stirring continously taking care that you don't get any lumps.
When the rava is almost cooked add sugar, saffron milk,cardamom powder and ghee. Mix well . Keep stirring until the kesari leaves the sides of the pan.

Switch off the gas and add the fried nuts. Serve hot.

Badusha

Ingredients :

Maida / All purpose flour-2 cups
Curd-1/3 cup
Ghee-2 tbsp
Cooking soda-1/2 tsp
Sugar-2 cups
Water-1 cups
Oil-for deep frying

Preparation Method :

Take a bowl add maida,soda mix well then add ghee mix well.
Now add curd  to make soft dough like chapati dough use little water.Cover with plate and keep it side for 15 minutes.
Now in another bowl add sugar add water make boil till one string consistency syrup.
After 10 minutes take the dough mix it once,now take the dough like small  round balls shape,in the middle press with your thumb on the ball n to make a hole.
Heat in a pan add oil to fry badusha.When oil is hot add the balls on very slow flame  fry until balls golden brown then remove.(drain the oil)
Then add to sugar syrup dip for 5 minutes and remove.serve it.

Note: u can also add eggs into dough mixture.

Kobbari pachadi / Coconut Chutney

Ingredients :

coconuts pices - 1 cup
green chillies - 8 - 12
tamarind - 5 flakes
turmeric powder - 1/2 tsp
garlic - 5 cloves
salt to taste

For seasoning / tempering

oil - 1 tsp
cumin seeds - 1 tsp
mustard seeds - 1/2 tsp
urad dal - 1 tsp
chana dal - 1 tsp
curry leaves - 1 spring

Preparation Method :

Heat oil in a pan and add coconut pieces n fry for 5 minutes on midium flame.
Fry green chillies for a minutes in the oil.
Grind all ingredients to make a fine paste (u can also add some water).
heat oil in a pan and add cumin, mustard seeds , urad dal n chana dal fry till its golden color. now add curry leaves n remove from heat.
add this into chutney.

Serve with hot rice.