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.