Mustard Tamarind Rice / Avapindi Pulihora / Avaala Pulihora

Ingredients :

Cooked Rice - 1/2 Kg
Ground Nuts - 3 Tsp
Chana Dal - 2 Tsp
Urad Dal - 1 1/2 Tsp
Mustard Seeds - 1/2 Tsp
Curry Leaves - 4 Springs
Green Chily(sliced) - 6
Sesame Seeds - 1 Tsp
Ginger(chopped) - 2 Inch
Red Chily - 3
Oil - 4 Tsp
Coriander Leaves - 1 Bunch
Hing - 2 Pinch
Mustard Seeds(for Paste) - 1 Tsp
Salt - To Taste
Turmeric Powder - 1/2 Tsp
Tamarind Paste(cooked) - 2 Tsp

Preparation Method :

1. Take a Pan or deep Vessel add Oil, when Oil heat add Ground Nuts, fry for a Minute.

2. Then add Chana Dal fry for one more Minute then add Urad Dal, chopped Ginger, Mustard seeds, Curry Leaves, Sliced Chilies fry for 2 Minutes.

3. Then add Turmeric, Hing, and  required Salt  Mix well. Then add chopped Coriander and red Chily. Mix Well.

4. Now Add Cooked Tamarind Paste fry for a Minute then switch off the Flame. Now add Sesame Seeds.

5. Take a Large bowl with Rice & Mix this Mixture into Rice. Now add Mustard Seeds Paste, and Combine it Well.

* Tasty Traditional Mustard Tamarind Rice or Avapindi Pulihora is Ready.

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Coconut Ladoo / Kobbari Laddu

Ingredients :


Grated Coconut - 2 Cups
Milk - 3 Cups
Sugar - 1/2 Cup
Cardamom Powder - 1/4 Tsp
Ghee - 1 Tsp

Preparation Method :

1. Take a Pan or Vessel then add Milk and grated Coconut. Cook until milk absorbs.

2. Then add Sugar and Cardamom Powder. Sugar melts and the Mixture is Sticky.

3. Add ghee mix well and Switch off the flame.

4. Once it cools slightly, grease your hands with a little ghee and make even sized balls out of it

* Delicious Coconut Ladoo is Ready.

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Steamed Modak / Coconut Modak / Vinayaka Chavithi Prasadam

Ingredients :

Rice Flour (home made) - 1 Cup
Salt - 1 Pinch
Water - 1 Cup
Oil or ghee - 1 Tsp

For Stuffing :

grated Coconut - 1 Cups
Grated Jaggery - 1/2 Cup
Cardamom Powder - 1/4 Tsp

Preparation Method :

1. Take a Pan add Grated Jaggery then add 2-3 Tsp water, after Jaggery melts add grated Coconut, then add Cardamom Powder, Mix well and fry until thick mixture.Turn off Heat and Keep aside.

2. Take another deep Vessel add water and Salt then water Boiling add Rice Flour, Stir Continuously until no lumps are formed.Keep a Lid for 4-5 Min. and then remove from flame.

3. After Cool down this Mixture knead gently with your palms and then add Oil to Smoothness.

4. Apply pinch of oil/ghee on your palms and make a big Lemon sized balls of the dough.Flatten it to give it the shape of a katori or cone.

5. Press the edges of the katori-shaped dough with slight pressure at every 1 inch distance.The edges of the katori will now look like the petals of the flower.

6. Put Prepared Coconut stuffing in the katori and close the ends to give them a shape like fresh figs or momos.

7. Place all the modaks on theSteamer. or Idli Cooker. Steam it for 5 to 6 minutes and turn off the flame.

* Your delicious modaks are ready to be served.

Vinayaka Chavithi or Vinayaka Chaturthi Special Recipes

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Bellam Thalikalu / Jaggery Talikalu / Sweet Noodles

Ingredients :

Fresh Rice Flour(Home Made) - 1 Cup
Jaggery -1 or 11/2 Cup
Milk (optional) -1 Cup
Ilachi Powder - 1/2 Tsp
Water - 2 Cups
Salt - 1 Pinch

Preparation Method :

1. Take a deep Vessel add water and Salt after Boil Water add Rice Flour, stir thoughly while adding the Rice Flour.Close the Lid and leave it aside and allow to Cool.

2. When the dough is cool Knead it Well and make soft dough. Now Take a small lemon size balls of the dough and roll between your palms.(you can dust some rice powder make thalikalu). and
You can also make small marble size balls to make Undralla Payasam. Keep them aside

3. Now take another Vessel add grated Jaggery and 2 Cups of Water after boil add Cardamom Powder and grated Coconut. Keep a Lid and Boil for 5 Min.

4. Remove the Lid add Prepared Talikalu. If you want the payasam to be more thick, take a cup of water add a table spoon of rice powder to it. Mix it well and add it to the payasam.

5. For Tasty add Hot Boiled Milk boil for 5 Min. then Switch off the Stove.

Tasty Traditional Sweet Bellam Thalikalu Ready. Serve with hot.

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Undrallu Recipe

Ingredients :

Rice Rava - 1 Cup
Chana Dal - 2-3 Tsp
Ghee - 2 Tsp
Salt - 1/4 Tsp
Water - 3 Cups

Preparation Method :

1. Soak Chana Dal in 30 Min. Drain and Keep aside.

2. Take a Pan or deep Vessel add Ghee then fry Soaked Chana Dal for 1 Minute.

3. Add Measured Water 3 Cups and let it come to Boil.

4. Add Salt and Rice Rava Mix Well and no lumps are formed. Cover it and Cook on Low Flame for 4-5 Min. until the Rava is Cooked and Mixture is Dry.

5. Leave it aside and Cool down the Mixture.

6. Dip your Hands in Water and make Big Lemon sized Balls out of it and place the Jaggery in middle of the dough(optional).Then Place them in a Steamer or Idli Cooker.

7. Steam them for atleast 10-15 Min.

* Serve Hot With Coconut Chutney.

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Semiya Kesari / Vermicelli Kesari

Ingredients :

Semiya / Vermicelli - 1 Cup
Sugar - 3/4 Cup
Cardamom Powder - 1/4 Tsp
Food Color - 2 Pinch
Ghee - 3-4 Tsp
Water - 1 3/4 Cup
(for semiya 1 Cup)
Cashew Nuts - 8

Preparation Method :

1. Take a Pan add 2 Tsp of Ghee after Ghee melts Fry the Cashews Into Light Brown. Remove From pan then add Vermicelli, Fry until light Gold Color.

2. Take a Bowl add Water to heat, Then add this hot Water into a Fried Vermicelli.Cook the Vermicelli in Low Flame.

3. Lets the Vermicelli cooked completely, the water will be Absorbed.

4. If you add sugar before the semiya is cooked then it will give a rubbery texture.

5. Add Cardamom and Food Color, Mix well and then add 1 Tsp of Ghee. and off the Stove.

* Serve with Hot, Tasty Vermicelli Kesari Ready.

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Coconut Jaggery Laddu / Kobbari Undalu

Ingredients :

Fresh Greated Coconut - 1 Cup
Jaggery - 1- 1 1/2 Cup
Fresh Cardamom Powder - 1 Tsp
Water - 1 Small Glass
Cashew Nuts - For Garnish

Preparation Method :

1. Take a Bowl add Jaggery and Add Some Water, After 5-10 Min. Jaggery Purely Melt, and Bubbles Will Come and becoming thick Consistancy, in that Time add Grated Coconut and Stir Well.

2. After Stirring of 5 Min. add Cardomom Powder and Mix Well.

3. If The Mixture is  looking dry Cook until the mixture comes close/thick.

4.  Turn off the heat and keep it aside for few minutes. When the mixture is still warm grease your palm with ghee/oil and start making small rolls like Laddu Shape.

5. You can garnish these rolls with cashew nuts.

* Yummy Coconut Jaggery Ladoos is Ready.

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Suji Laddu / Ravva Laddu

Ingredients :

Suji/Karachi Ravva - 1 Cup
Sugar - 1 Cup
Milk ( Optional ) - 1-2 Tsp
Cardomom - 5
Ghee - 100 g
Cashew Nuts - 50g
Raisins -- 50g

Preparation Method :

1. Take a Pan add 1 Tsp. Ghee after Fry Cashew Nuts & Raisins, Fry Until Light Brown. Keep aside.

2. After Fru Suji in the Same Pan, Turns into Light Brown on Medium Flame. Keep aside. Make Sugar into Powder.

3. Take a Bowl add Sugar Powder & Fried Rava, Mix Well after add Milk & Ghee.Mix Well then add Fried Raisins and Cashew Nuts.

4. If You add Milk Making of Laddu is Easy. But do not add Milk in Making of Laddu is Some difficult
 ( then add Some More Ghee to Make Ladoo ).

5. Here I add Milk. Then Mix The Mixture after Take Some Mixture and Make Like a Fine Laddu.

6. Then Sweet Ravva Laddu is Ready.

*. Keep in a Plate after Serve.

[ Note : Adding Milk Ladoo is Preserve in 3-4 Days Only. But Not adding Milk in Ladoo is Preserve in 15 Days or More. Please Keep in Mind. ]

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Minapa Sunnundalu / Urad Dal Laddu/उरद दाल लड्डू /మినప సున్నుండలు

Ingredients :

Urad Dal - 1 Cup
Sugar - 1/2 Cup or 3/4 Cup
Ghee - 1/2 Cup

 Preparation Method :

1. Take a Pan or Kadai after Dry Roast Urad Dal Until It Turns to Golden Brown. Grind it to Make a Fine Powder ( If you Want more Smooth Sieve that Powder).

2. Grind the Sugar like Fine Powder after Mix into Urad Dal Powder.and after Melted the Ghee.

3. Now Mix the Urad Dal Powder, Sugar Powder and also Ghee (Do Not Add all Ghee at a Time, First Add Half a Cup and Mix Well.

4. Try to make a laddu shape by taking hand full of batter in your hand and pressing it hard to make it into a round shape. (that is it should not break if you pinch it slowly).

* Tasty Sunnundalu Ready. It is Very Strengthy to all.

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Semiya Payasam Recipe

Ingredients :

Semiya/Vermicelli-1cup
Milk-2cups
Sugar-1/2 to 1cup(as per your taste)
Elachi-2(Crushed)
Ghee-2tbsp
Raisins & Cashews-2tbsp

Preparation Method :

1. Heat ghee in a pan and add  cashews and raisins and fry until becomes golden ,remove this from heat and set aside.

2. In the same pan add  remaining ghee and semiya and  dry roast till nice aroma comes,it will takes about 3 -4mins.

3. Now add in 2 cups of water and bring it to boil.

4. Cook till the semiya is half cooked it will takes 5-7 mins.

5. Now pour the milk and cook the semiya till completely cooked this will take around 10 mins.
Now add in sugar  and mix well,Simmer this for 3 mins.

6. Now add  crushed cardamom , fried cashews and raisins and mix well. Switch off The Stove.

* Serve hot or cold as you Wish.

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Prasadam Boorelu

Ingredients :

1/2 cup cup urad dal/minappappu

1 cup rice

1 tsp grated jaggery

pinch of salt

For halwa stuffing :

1 cup sooji/semolina/upma rava

1/2 cup sugar (adjust to suit your taste)

1/4 cup water

little less than 1/4 cup melted ghee

3/4 tsp cardamom powder

Preparation Method :

1.Drain water from the black gram dal and rice and grind to fine paste adding little water.It should be like a dosa batter.

2. Add a pinch of salt and jaggery and mix well. Leave aside covered.

3. Heat a vessel, add sugar, cardamom pwd and water and let the sugar melt completely. Bring to a boil and turn off heat. Keep aside.

4. Take a heavy-bottomed vessel, add the melted ghee, add sooji and fry for 7-8 mts constantly.

5. Slowly add the sugar syrup (be careful as the syrup might splash) and keep stirring and cook till it appears like a thick paste, stirring continuously.

* Now Prasadam Boorelu is Ready for Naivedhyam.

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Boondi laddoo

Ingredients :

Besan flour-2 cups

Sugar-1 cup

Cashew nuts-15

Dry Grapes-15

Cardamom-4

Cloves-3

Milk-2 to 3 cups

Ghee- For deep fry

Preparation Method :

1.Mix Besan flour in 1 or 2 cups Milk without any lumps.The Batter should be little watery and not so thick.

2.Heat 2 spoons of Ghee in a Pan.Add Cashew nuts ,Dry grapes,Caradamom and cloves, fry till cashew nut turns in to light Brown color and kept a side.

3.To prepare Sugar syrup Heat sugar and cup of water in a vessel ,allow to boil till Sugar iscomplely dissolved in water and the syrup sticks in between the fingers.

4.Take another deep bottomed pan and heat Ghee for deep fry in medium flame.Pour the batter in over theperforated ladle with small holes evenly.And drops in to hot Ghee and fry on sym,do not over cook this.

5.Itshould not be crispy.Drain this boondi and put in Sugar Syrup.Repeat the same process for whole batter.

6.Mix well the Sugar Syrup,boondi,finally add Fried dry fruits and then make balls in warm stage,if the batter cools the ladoo will not be sticky so make laddoo’s inhot condition.

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Ugadi Pachadi (Andhra Traditional)

Ingredients :

Neem Flower (Margosa Flowers) - 2 tsp

Jaggery (greated) - 1/4 cup, 

Tamarind Extract - 1 cup, thick

fresh finely chopped coconut pieces (optional) -1 tbsp

Raw Mango 1 tsp, grated

Fry Chana Dal(roasted chana dal)  - 3 tsp

Ripe Banana - 1

red chilli pwd (or) Green Mirchi -1tsp(your choice)

Salt as per taste

Sugarcane - small Pieces (optional)

Preparation Method :

1.  Mix all the above ingredients to form a sauce like appearence.

2. If you want a thin and watery chutney add very little water (2-3 tbsps).

3.  You can also add small pieces of sugarcane, pieces of ripe banana, putanaala pappu (roasted channa dal) along with the all  ingredients.

* Serve.

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