Peanut Chikki

Description:

Peanut Chikki is famous in Lonavala. Chikki can be prepared of various varieties. Below is the recepie for regular 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.

Chicken Pickle

Description:

Spicy chicken pickle tastes yummy with steamed white rice and ghee. This can be stored for many days preferable in refrigerator for fresh taste always.

Ingredients:

Chicken : 1kg(Boneless)
Oil : 1/2Kg
Ginger Garlic paste : 300gm
Coriander Powder : 50gm
Cloves : 5gm (Lavangaye)
Cardamom : 5gm (Elaichi / Yaalakkaya)
Cinnamon : 5gm (Dalchina chekka or Dalchini)
Poppy Seeds : 25gm (Gasalu / gasagasaalu)
Salt : 125gm
Chilli Powder : 125gm
Lemon Juice : 1cup (150ml)
Turmeric Powder : 2 tablespoons

Method of Preparation:

1. Clean chicken.
2. Add 2 tablespoons of salt and 2 tablespoons of turmeric powder to chicken and mix it.
3. Boil the chicken in cooker for 5mins or for 1 whistle.
4. After chicken is boiled. Make sure no water is left in cooker. Keep in high until water gets evaporated.
5. Fry chicken in boiling oil and keep the chicken aside.
6. Grind Cardamom, Cloves, Cinnamon, Poppy Seeds.
7. Add (Coriander Powder, Cardamom, Cloves, Cinnamon, Poppy Seeds, Chilli, remaining salt) powder to the fried chicken and mix it well.
8. In the same remaining boiled oil fry ginger garlic paste.
9. Add the fried ginger garlic paste along with oil to chicken.
10. 10. After chicken gets to normal temperature add lemon juice and mix it well. After some more time check if lemon is sufficient else add some more.
11. Ready…to EAT.

Aloo Mirchi Fry

Description:

Spicy Aloo Mirchi Fry tastes yummy with steamed white rice and ghee. Also can be served as side dish with Rasam/Sambar.

Ingredients:

Potatoes: ½ Kg
Green Chilies: 8
Red chilies : 1 (Yendu mirapakayalu)
Cumin Seeds(Jeera) : 1/2 tablespoon(Jeelakarra)
Mustard : ¼ spoon
Garlic : 8-12 cloves garlic
Ginger : Little (peal the skin of ginger)
Urad Dal : ½ spoon (Minappappu)
Bengal Gram : ½ spoon (Senaga pappu)
Salt : As required
Turmeric : Little
Oil : 4 tablespoons
Curry Leaves : 10-15 leaves
Coriander leaves: little (kottimeera)

Method of Preparation:

1. Boil the potatoes in the cooker.
2. Peel the skin of potatoes and cut them into medium pieces.
3. Grind Green chilies, Jeera, 5 garlic cloves and keep it aside.
4. Heat oil in tava, add Curry leaves, Mustard, Bengal gram, Urad dal, Red chilies, remaining Garlic cloves, Jeera and fry it.
5. Add cooked potatoes, turmeric and fry it for some more time.
6. Once half fried add salt and green chilies paste, mix and fry it well.
7. Garnish the potato fry with coriander leaves.
8. Ready…to EAT.

Ribbon Pakodi(Gatti pakodi)

Description:

Ribbon Pakodi in also known as gatti pakodi. Gatti pakodi main ingredient is gram flour which tastes yummy. Can be served as evening snack.

Ingredients:

Gram Flour : 1kg (Senaga pindi)
Rice Flour : ½ kg (Biyappindi)
Chilli Powder : 4 spoons
Salt : As required
Tymol seeds : 2 spoons (Vamu)
Oil : 1kg
Ghee : 150ml

Method of Preparation:

1. Mix Gram flour, Rice flour, Chilli powder, Salt (as required), Vamu in a bowl.
2. Heat the ghee and mix it to the above mixture.
3. Add water and mix until it becomes soft dough (It should not be stickly).
4. Place the mixture paste in the gatti pakodi maker.
5. Heat the oil in tava.
6. Press the paste in the maker into oil directly.
7. Once fried, take out from the oil.
8. Ready…to EAT.

Pine Painting

Description:

Pine painting with acrylic paints.

Clay Angry bird

Description:

Cute small angry bird with modeling art clay.

Clay Vinayaka

Description:

Ganesh idol can be made easily for vinayakachavithi using art modeling clay. And decorate the idol upon on interest as shown in image. Cute Vinayaka ready for vinayakachavithi.

Long Stitch - Duck

Description:

This duck can be done very easily. Anchor Stitch kit contains the printed canvas, sufficient embroidery thread, needle, and instructions. Follow the long stitching instructions. Once completed we can frame it as shown in image and get a lovely duck ready...

Gongura Pachadi

Description:

Gongura Pachadi is spicy Andhra special pickle. This is made of Red Sorrel leaves. With tastes tangy, spicy…which can be served with hot steamed rice and ghee…is one of the best combinations. It can also be served with idle, dosa.

Ingredients:

Red Sorrel (Gongura) : 1Kg (Leaves)
Chilli Powder : ¼ Kg
Salt : ¼ Kg
Red Chilies : 50 gms
Oil : 400 gms
Urad Dal : 50 gms (Minappappu)
Jeera : 50 gms
Garlic : ¼ kg
Tamarind : ¼ Kg
Fenugreek seeds : 25 gms (Menthulu)
Channa Dal : 50 gms (Senaga Pappu)
Mustard : 50 gms (Avaalu)
Turmeric Powder : 2 table spoons
Curry Leaves : 10-20leaves(as required)

Method of Preparation:

1. Clean Gongura leaves and wait till water is drained.
2. Heat 6 tbsps of oil in tava. Fry the Gonguru leaves in oil.
3. While frying add little salt, wait till water is evaporated and keep it aside.
4. Soak Tamarind in sufficient hot water for 15 min.
5. Grind the salt, chilli Powder and Tamarind Paste.
6. Lastly add fried gongura leaves, grind it for another 2 rounds and keep Gongura paste aside.
7. Prepare Garlic paste and keep it aside.
8. Heat the remaining oil in tava and add red chilies, mustard, channa dal, urad dal, Menthulu, turmeric powder and lastly add jeera and curry leaves.
9. After above talimpu is cooled, add gongura paste and garlic paste and mix it well.
10. Ready…to EAT.

Tomato Rasam

Description:

Tomato Rasam can be prepared in different styles. This is one of the variety which can be prepared without rasam powder. This includes the taste of spicy, sour and sweetness in combination. Tomato Rasam can be served with steam white rice or Idly. Tomato Rasam and chicken curry is one of the best combinations.

Ingredients:

Onions : 1 (Big size)
Green Chilies: 3
Oil : 4 table spoons
Tomatoes : 3
Tamarind : 1 Lemon size
Garlic : 3 cloves
Ginger : Little
Jeera : 1½ spoon
Pepper : ½ spoon
Coriander Seeds: 2 spoons (Dhaniyalu)
Salt : As required
Turmeric : Little
Chili Powder : Pinch
Mustard : 1 Spoon
Curry Leaves : 5-10 leaves
Sugar : 1 spoon
Coriander Leaves : As Required.

Method of Preparation:

1. Cut Onions and Green Chilies into slices and keep aside.
2. In a vessel, heat Oil (3 table spoons) and add Onions, Tomato, Green Chilies and Tamarind.
3. Cover with lid and cook for some time.
4. Meanwhile grind Garlic, Ginger, Jeera (1 spoon), Pepper and Coriander Seeds in mixer.
5. Once tomatoes are cooked, smash the content and add 3 glasses of water to it.
6. Add Salt, Turmeric, Chili Powder and above grinded powder. Boil it for some more time.
7. In another vessel prepare Tamilpu (Heat Oil (1 table spoon) and add Mustard, Jeera, Curry Leaves).
8. Add Talimpu to boiled Rasam.
9. When boiling add sugar and boil for little amount of time.
10. And check salt for taste.
11. Garnish with Coriander leaves.
12. Ready…to EAT.