Description:
Tamarind Pulihora Paste is famous south Indian traditional recipe. This stays long by storing in refrigerator. Having this ready always Tamarind Pulihora can be prepared easily and fast. This tastes yummy.
Ingredients:
Tamarind : 100 gms
Oil: 5 tbsps
Mustard: 1Spoon
Urad Dhal : 1Spoon (Minapappu)
Channa Dhal : 1Spoon (Pachi Senaga Pappu)
Red Chilies : 6
Green chillies: 6(Sliced)
Curry Leaves : 20 leaves
Turmeric Powder: 1tsp
Salt: As required
Method of Preparation:
- Soak the tamarind in hot water for 15mins and extract the paste by draining with drainer or by squeezing with hand and keep aside.
- Heat oil in tava.
- Once oil is heated.
- Add Channa Dhal, Urad Dhal, Mustard, Red Chillies, Green Chillies, Curry Leaves to tava and fry it.
- Add tamarind paste to tava.
- Add turmeric and salt to the content and fry it till it comes closer and thick. Make sure oil should come out.
- Tamarind pulihora paste ready for making Tamarind Pulihora.
Description:
Pine painting with acrylic colors.
Description:
Palli Pachadi made of ground nut. This is also called as ground nut chutney. This can be served along with Idle/Dosa/Pesaratu. Spicy Andhra Pachadi.
Ingredients:
Ground nuts: 50gms
Fried Chana Dal: 25gms
Green Chilies: 12
Tamarind: Little
Garlic: 4 cloves
Jeera: ¼ spoon
Salt: As required
Oil: 3 tablespoons
Method of Preparation:
- Heat Oil in tava, fry ground nuts.
- Add Green chilies and fry it.
- Once above items are cooled then grind garlic, salt, Jeera, Fried Chana Dal, Tamarind and above fried items to fine paste with water.
- Ready.
Description:
Bobbatu is Andhra special. Its made of maida and jaggery. It tastes delicious yummy.
Ingredients:
Maida: ¼ Kg
Bengal Gram or Channa dal : ¼ Kg (1cup)(Pacchi senaga pappu)
Jaggery: ¼ Kg(1Cup) (Belam)
Cardamoms: 3
Oil: As required
Ghee: As required
Method of Preparation:
- Take a bowl add maida, 5 tablespoons of ghee, 4 tablespoons of Oil and mix it till it becomes dough by adding little water (Dough should be soft and non-sticky).
- Cover it and keep aside for half-hour.
- Wash the Bengal gram. Pressure cook Bengal gram by adding sufficient water (1:2 ratio) for four whistles.
- Once pressure comes down. Open the cooker and remove the left out water.
- Grate Jaggery, powder the Cardamoms and add it to boiled dal.
- Once jaggery is added it becomes bit liquid. So cook it till it comes closer and as dough and keep aside.
- Take cooked Bengal gram dough and make as small balls.
- Take little of maida dough and make it as small round chapati with hand. Place the bengal gram dough ball and cover it completely with maida dough.
- Take a plate, place a cover on it. Apply ghee to it. Place the ball and place one more cover on it and make it as round chapati with hand as bobatlu. (Repeat same procedure for remaining balls).
- Heat tava on stove and roast Bobatlu with ghee on both sides. Make sure it is roasted only slightly so it remains soft.
- Ready…to EAT.
Description:
Chakalu is Andhra special snack item. Stays fresh and crispy by storing in air tight container.
Ingredients:
Rice flour Powder : 1 glass(250 gms) (Biyyam pindi)
Green Gram : ½ cup or 3 table spoons (Pesara pappu or Moong dal)
Green Chilies : 10
Ginger : little piece
Ghee : 2 table spoons
Oil : ½ Kg
Salt : As required
Water : 1¼ glass.
Method of Preparation:
- Grind ginger and green chilies and keep aside.
- Add 1¼ glass of water in a bowl.
- Boil water and add Green Gram. Boil for some more time.
- Add salt (as required), ghee, ginger green chilies paste and mix well.
- Add Rice flour and mix it well untill it become dough. Switch off the stove.
- When above dough is slightly cooled, take small quantity and make it to balls.
- Take a polythene cover and apply little oil on it.
- Heat the oil in tava.
- Place the ball on polythene cover and press the balls with palms to make it thin circle (or any shape).
- Deep fry it till becomes golden brown color.
- Ready…to EAT.
