Pine Painting

Description:

Pine painting with acrylic colors.

Papulo Vundrallu

Description:

On Vinayaka Chavithi Papulo Vundrallu is made for Lord Ganesh. This is Andhra Special.

Ingredients:

Rice Floor: 1cup
Jaggery: 300gms
Green Gram : 1 cup (Pesara pappu or Moong dal)
Ghee: 2 tbsps
Cashews: Little
Cardamom Powder: ¼ tsp (Elaichi / Yaalakkaya).

Method of Preparation:

1. Boil 2 cups of water add 50gms jaggery to it.
2. Once boiled add rice floor to it and mix it without any lumps.
3. Once cooled make it into small round balls.
4. In tava fry the green gram till it color changes slightly. Keep it aside.
5. Add 4 of cups water to tava and add fried green gram to it and boil it.
6. After some time add the small round rice balls to it. And cook it till it comes to medium consistency and keep it aside.
7. In another vessel add 250gms of jaggery and sufficient water and boil it for some time. Add Elaichi powder to it. Add syrup to the above content.
8. Fry Cashews in ghee and garnish it.
9. Ready…to EAT.

Vundrallu

Description:

On Vinayaka Chavithi Vundrallu is made for Lord Ganesh. This will taste yummy with Ginger pickle.

Ingredients:

Rice Rava : ½ Kg
Bengal Gram : little
Salt: 1 Spoon
Ghee : 3tbsps.

Method of Preparation:

1. Soak Bengal gram in water.
2. In electric rice cooker add 1:2 ratio of water. Add Bengal gram and salt to it.
3. Once water starts boiling add rice rava and stir it without any lumps.
4. Once half cooked add the ghee and stir it.
5. Make it round balls on it gets cooled down slightly.
6. Ready…to EAT.

Sweet Kudumulu

Description:

On Vinayaka Chavithi Sweet kudumulu is made for Lord Ganesh. This is Andhra Special.

Ingredients:

Rice Floor: 2cups
Jaggery: 1cup
Ghee: Little.

Method of Preparation:

1. Boil 4 cups of water add jaggery to it.
2. Once boiled add rice floor to it and mix it without any lumps.
3. Once cooled make it into round balls and press it.
4. In Idle maker apply little ghee to plates and place the content on it.
5. Steam cook it for 10-15mins.
6. Ready…to EAT.

Happy Vinayaka Chavithi

Description:

Happy Vinayaka Chavithi. Last year I made Clay Vinayaka. This year painted Dancing Vinayaka on glass with transparent glass colors.

Original Butterfly Art

Original Butterfly. This one is done almost 14 long years back when I was doing my Intermediate first year. One of my friend gave a me cute butterfly which is dead... she found in college parking lot. I have the habit of storing leaves, flowers in my text books. As my friend has given it to me similarly I preserved it in one of my notebook. After some days it started decomposing starting with antenna ...thorax...Thought I should make it some thing different to stay long. So I painted the card board and did some chip work on it and sticked the butterfly to it. The antenna of it almost lost. So I made butterfly antenna with small beads. And sticked few kundans over the wings. Made it as a frame with thermocol and finally covered it with polythene sheet. My mom perserve all my childhood memories. Thanks to her for storing it so carefully even after such a long long years.

Mango Coconut Chutney

Description:

Mango Coconut instant chutney which stays for 3-4 days in refrigerator. It tastes yummy with Steamed white rice, Vada and Idli.

Ingredients:

Raw Mango: 1 (Medium Size)
Coconut: 1 (Slice)
Red Chilies : 2
Green Chilies: 3(Sliced)
Urad Dhal : 1 Spoon (Minapappu)
Garlic Cloves: 2
Oil: 4 tbsps
Mustard: ½ Spoon
Jeera: 1Spoon
Turmeric Powder: ½ tsp
Curry Leaves: Little
Salt: As required.

Method of Preparation:

1. Peel off the mango skin and grate the mango.
2. Grate the coconut.
3. Take equal quantity of grated mango and coconut and keep aside.
4. Heat 2 tbsps of oil in tava.
5. Once oil is heated. Fry ½ spoon urad dhal, green chilles(lightly) and 1 Red mirchi.
6. In mixer add the above fried content , garlic cloves, ½ spoon jeera, turmeric, salt add little water only if required and grind it.
7. Mix the above content with grated mango and coconut.
8. Heat 2 tbsps of oil in tava again.
9. Once oil is heated. Fry urad dhal, red mirchi, mustard, jeera and curry leaves.
10. Add the fried content along with oil to the mixture.
11. Mix it thoroughly.
12. Ready…to EAT.

Pine Painting

Description:

Pine painting with acrylic colors.

Simple Melikala Muggu

Description:

Simple Melikala muggu.

Chalimidi

Description:

Chalimidi is Andhra special sweet especially will be prepared for festivals and happy events at home.

Ingredients:

Rice : 2 Kg
Sugar : 1Kg
Water : As Required
Cardamom : 10 (Elaichi / Yaalakkaya)
Ghee : ¼kg
Dry coconut : 2 Pieces (Endu kobbari)
Cashew nuts : 100 gm (Jeedi pappu).

Method of Preparation:

1. Soak Rice in water overnight and keep aside.
2. Next day wash Rice cleanly and wait till drained completely.
3. Grind the Rice into fine powder (Sieve to get very fine rice flour) and keep it covered.
4. Add Sugar and sufficient Water in a bowl and boil till the solution gets to a very strong sugar syrup (unda paakam).
5. Remove the bowl from stove, Grind cardamoms to fine powder and add to it.
6. Add rice powder to it slowly, stirring all the time. Make sure that no lumps are formed.
7. Add half quantity of Ghee and Mix it.
8. Heat remaining ghee in a pan and fry Coconut pieces (Small pieces), Cashew nuts.
9. Add fried Coconut pieces, Cashew nuts, Ghee and mix it.
10. When cool down, Store in a dry container in refrigerator for longer duration.
11. Ready…to EAT.

Pine Painting

Description:

Pine painting with acrylic colors.

Egg Junnu(Egg Pudding)

Description:

Junnu is telugu word known as Milk Pudding. It is a popular milk pudding which is prepared from colostrum milk also called as "first milk. Colostrum milk is thick yellowish milk produced by the cows for a few days after giving birth to a calf. Junnu is favorite pudding to many, but we get the colostrums milk occasionally.
We can prepare junnu easily with egg and milk, which gives the similar taste of junnu. So named it as Egg Junnu.

Ingredients:

Milk: 1cup(250ml)
Eggs: 2
Jaggery: ¾ cup
Black Pepper Powder: ¼ tsp.

Method of Preparation:

1. Boil milk. Wait till it becomes warm. Use full cream milk for better taste.
2. Beat eggs and mix with the milk content.
3. Add grated jaggery to the above content and stir it till jaggery dissolves.
4. Once the jaggery is dissolved. Check taste add more jaggery if required.
5. Transfer all the content to bowl.
6. Add pepper powder to it without stirring.
7. In cooker add some water and place the bowl over it and cook for 5-6 whistles.
8. Once cooled place it in refrigerator for better cool taste.
9. Ready…to EAT.

Guttu Vankaya Fry (Stuffed Brinjal Fry)

Description:

Guttu Vankaya Fry is an Andhra Special. Guttu Vankaya is telugu word which is known as Stuffed Brinjal. This curry can be served with hot steamed rice.

Ingredients:

Brinjals : ½ Kg (Vankaaya)
Onions : ¼ Kg
Green Chilies : 6
Ginger Garlic Paste : 2 spoons
Garam Masala : 2 spoons
Salt : As required
Chili Powder : 1 ½ spoon
Turmeric Powder : Little
Coconut : ¼ chakka
Curry Leaves : 10-15 Leaves
Oil : 5 table spoons
Roasted Peanuts : 50 gms
Jeera : ½ spoon
Mustard : ½ spoon
Coriander Leaves : As Required.

Method of Preparation:

1. Clean Brinjals and keep aside.
2. Cut Coconut into small pieces and keep aside.
3. Cut Onions and keep aside.
4. Grind Coconut, Onion, Green Chilies, Roasted Peanuts, salt, Turmeric, Chili Powder, Garam Masala, and Ginger Garlic Paste till it becomes dough without adding water and keep aside.
5. Cut Brinjals in plus shape slit towards stem side (don’t remove stem) but not all the way through.
6. Fill up the Brinjals plus shape slit with grinded stuff paste without breaking in each Brinjals. Keep aside the remaining grinded stuff paste.
7. Heat Oil in tava, add Jeera, Mustards and Fry it.
8. Add stuffed Brinjals and remaining stuff paste on Brinjals in tava. Fry it in medium flame.
9. Cover the tava with lid. Stir once in a while without breaking the brinjal.
10. Fry it till brinjals cooked and oil comes from it.
11. Garnish the Gutti Vankaaya fry with coriander leaves.
12. Ready…to EAT.