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Andhra Bobattlu

Ingredients:

Chana Dal 1 Cup(Split Bengal gram lentil) soaked in water for 2 hours and drained
Jaggery /Sugar 1 Cup (Adjust according to your choice)
Maida 1 1/4 Cups
Water Enough to prepare dough
Oil 3-4 Table Spoon
Cardamom powder 1/2 Table Spoon
Butter/Ghee 1 Table Spoon
Salt A Pinch

Process:

  1. Cook Channa Dal in a cup of water in a pressure cooker till it becomes soft and mushy. Let it come in to room temperature. Grind to a fine paste.
    Now heat the pan and add the Dal paste , sugar or jaggery and cook further till they blend and form a lump such that you can prepare small balls for stuffing. Keep stirring on low flame.
  2. Now add cardamom powder and pinch of salt and mix well. Turn off heat and cool. Prepare small balls with this lentil mixture and keep aside.
  3. Mix refined flour, pinch of salt, 2 Table Spoon oil and enough water to make very soft and sticky dough. Knead well.
    Grease your hands with oil to knead the dough and take a small portion of dough and flatten it as chapati of the size of your palm. Place a ball of “sweet lentil ball” in the centre and draw the edges of the dough from all sides to cover the “sweet lentil ball” completely.
  4. Take a sheet of transparent plaintain leaf or a plastic wrap and gently flatten each ball carefully with your fingers circular bobattu.
  5. Fry it on low flame on a hot griddle. Roast both sides till brown spots appear.
  6. Smear with ghee on both sides when done. Serve warm with clarified ghee.

Crispy French Fries

Ingredients:

Potato 4 (chopped as sticks)
Oil For deep fry
Salt 2 table spoons
Chilly powder 2 table spoons
Pepper as per the taste
Tomato sause  
Water ½ liter (to keep the potato sticks)

                       

Process:

  1. Boil the chopped potato sticks in water for a while.
  2. Take a pan and heat the oil (for deep fry).when oil gets heated then the boiled potato sticks should be skewesed (to remove the excess water). Then fry in oil.
  3. Let it cook for 5-6 min. Until there is a change in the color, just take them out and keep them on the tissue papers (to remove the excess oil.)
  4. Now we can serve the French fries with sauce or with salt and pepper or salt and red chilly powder.

Yogurt Rice with Talimpu

Ingredients

 Rice  1(Cup Boiled)
 Yogurt  1 (Cup)
 Cumin Seeds  1(Tea spoon)
 Mustard Seeds  1 Tea spoon)
 Red Chillies  1
 Salt  As per taste
 Channa Dal  ½ (Table Spoon)
 Oil  1(Table Spoon)
 Cashew Nuts  5-6
 Curry Leaves  5-6

 

 

 

 

 

 

 

 

 

 

  Process

    1. Take a pan and heat oil, add cashew nuts, cumin seeds, mustard seeds, Channa Dal, curry leaves, red chilli and let fry for 30 seconds.
    2. Now mix yogurt with boiled rice and keep it a side.
    3. Add talimpu in the yogurt rice and combine it for a while.
    4. Now it is ready to serve.

Jeera Rice

JeeraRice

Ingredients:

 Jeera  2 (Table Spoons)
 Onions  1 (Small Finely chopped)
 Curry Leaves  3-4
 Pure Ghee  1 (Table Spoons)
 Salt  As per taste
 Rice  2 (Cups Cooked)

 Process:

    1. Take a pan and heat ghee, add jeera, onions, curry leaves and salt .
    2. Let it fry for 1 minute, add cooked rice and fry for 30 seconds.
    3. Transfer rice to a bowel and it is ready to serve

Pepper Rice

Ingredients:    

 Rice  2cups (Basmati cooked rice)
 Oil  2 (Table Spoons)
 Cumin Seeds  1 (Tea Spoon)
 Black Peppercorns  1 (Table Spoon powder)
 Curry Leaves  3-4
 Salt  As per taste
 Coriander Leaves  Finely Chopped (Garnishing)

 

 

 

 
 
 

 

 

Process:
1. Take a pan and heat oil,  add  cumin seeds, pepper powder, curry leaves and let it fry for few seconds.
2. Now add salt and cooked rice and stir it for 2-3 minutes.
3. Take the rice in bowel and garnish with coriander leaves.
4. Now it is ready to serve.

Groundnut Chutney

Ingredients:

 Ground Nuts  1 cup
 Green Chillies  2
 Tamarind Juice  1/2 cup (Soak tamarind in warm water)
 Channa Dal  3 Table spoons
 Salt  As per taste.
 Oil  1 Table spoons

 Talimpu:

 Mustard Seeds  ¼ Table Spoon
 Cumin Seeds  ¼ Table Spoon
 Curry Leaves  Few
 Dry Red Chillies  2

 Process:

    1. Take a pan and fry ground nuts, channa dal, green chillies. After frying keep them aside to cool.
    2. After it comes to room temperature add salt and grind it as a paste, we can add some water to make it into paste.
    3. Take oil in  small wok and fry mustard seeds, cumin seeds, curry leaves and add the seasoning to the grinded paste.
    4. Combine it well, once done its ready to serve.

Grated Potato Fry

 Ingredients:

 Potato  2 (Peeled &Grated)
 Oil  For deep fry
 Salt  1 ½ Spoon
 Red Chilli Powder  2 Spoons
 Ground Nuts  ½ Cup
 Cashew Nuts  ½ Cup

 For Talimpu / Seasoning / Tadka:

 Dry Red Chilli  1(Cut in to small)
 Curry Leaves  10-12
 Split Blackgram Dal  1 Table Spoon

Process:

  1. Grade the potato and keep in water to avoid color change.
  2. Heat oil in pan, fry grated potato by squeeze (to avoid extra water) and fry upto (7-8 minutes) until it changes color.
  3. Take fried grated potato and keep them in a bowl, now fry Ground Nuts and Cashew Nuts.
  4. Now take another pan, add one spoon oil, fry red chilles, split blackgram dal and curry leaves.
  5. Now mix fried grated potato, talimpu and fried nuts.
  6. Now it is ready to serve by garnishing with Cashew Nuts (optional).

Carrot_Beetroot_Halwa

Ingredients

Carrot  ½ cup (Peeled & Grated)
 Beetroot  ½ cup (Peeled & Grated)
 Sesame Seeds  1 (Table Spoon)
 Sugar  1 cup
 Sesame Oil  1 (Table Spoon)
 Almond  For garnishing
 Cashew Nuts  Fry in sesame oil
 Milk  ½ cup
 Cardamom Powder  ½ Tea spoon

Process:

  1. Take a bowl and mix grated carrots and beetroot.
  2. Take a pan and dry fry sesame seeds and put a side, now fry Cashew Nuts until it changes color.
  3. Take pan with sesame oil (2 table spoons) and fry grated carrot and beetroot for 7-8 minutes on low flame.
  4. Add sugar and combine until it gets juicy.
  5. Add milk to it and let it cook for 4-5 min.
  6. Add cardamom powder, sesame seeds and mix it once.
  7. Serve by garnishing with Cashew Nuts and Almond.

Mango Milk Shake

Mango

Ingredients:

Mango 2 Cups (pure)
Milk 1 Cup (low fat)
Honey 2 Table spoon
Cardamom 1 Pinch
Ice cubes ½ Crushed

 Process:

1. First blend mango for 2-3 seconds.
2. Now add the milk, honey, cardamom and blend again for 5-6 seconds.
3. Now we can take the ice cubes directly in the glass or we can blend with the shake.
4. Now it s is ready 2 serve chilled mango milk shake.

Spicy Mango, Tomato Salad

MangoSalad

Ingredients:

Mango 1 Cup (Cubes)
Onion 1 Small (Finely chopped)
Tomato 1 (Finely chopped)
Lemon Juice 1 Table spoon
Olive Oil 1 Table spoon
Curry Leaves 3-4 (Finely chopped)
Red Chilli Flacks or Pepper 1-2 (pinches)
Salt 1 Pinch
Coriander leaves For garnishing

Process:
1. Take a bowl mix the mango cube, finely chopped tomato and onions.
2. Now add lemon juice, curry leaves, pepper or red chilli flacks, salt and olive oil.
3. Now combine all ingredients and garnish with coriander leaves.
4. Now it is ready to serve.