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Sunday, March 10, 2013

39. Pesarattu – How to Make Pesarattu

Ingredients:
Pesalu (Green Gram)- 1 cup
Rice - a handful
Onion - 1 (finely chopped)
Salt - to taste
Oil - for drizzling
Green Chillies - 2 -3 (finely chopped)
Ginger - 1" piece
Cumin seeds - 1 tsp.
Method:
- soak rice and Green Gram overnight
- grind that with salt, ginger to a smooth paste (If you add one onion while grinding the taste will be very good
- now it should form a dosa consistency
- mix well
- grease a hot tava
- pour a laddleful of this batter in the tava and spread as done for dosa
- add the cumin seeds, green chilies and onion
- drizzle some oil
- when cooked on one side turn over the other side and allow that to cook
- serve hot with some chutney.
There is a Very Famous combination to this. Upma with Pesarattu.
Blogger Labels: Pesarattu,Upma,dosa,tava
This work is licensed under a Creative Commons license.
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Saturday, December 22, 2012

38. Rasa Malai - A good sweet (not from AP though)

I got this from my sister. She makes it perfectly with native taste. I am forced to add this here as i liked it very much.
Ingredients

200 gms paneer
2 1/2 cups sugar(tea cup)
1 litre milk
5 cups water
5 cardamoms
Pistachos(optional)

Method:
Knead paneer for 3 to 4 mins like batter for making rotis.  make 8 to 10 small balls. Slightly flatten them. Heat 5 cups of water and when it starts boiling add 2 cups of sugar.  After sugar melts, drop these paneer balls slowly in to the sugar solution, cover with lid and keep boiling on slightly higher than low flame.  Do not open the lid till 10 mins.  After 10 mins open the lid and turn the paneer balls to the other side, cover the lid and boil further for 10  mins.  Switch off the stove.  You can see the balls become puffy like rosagullas.  You can serve them with sugar syrup as rosagullas.  I f you want to make ras malai,  drain the balls and keep aside.  Boil one letre milk till it reduces to half litre.  Add cardamom and sugar(as per your taste) to it.  Switch off the stove and add paneer balls cooked in sugar syrup to the milk.  Serve.

Tuesday, January 10, 2012

37. Pongal Special - Poli Poornam Boorelu.- Moong Dal Boorelu

This is also called as Poornalu in some parts of Andhra Pradesh. I am writing now while my mom is dictating this the preparation of the typical East Godavari Style.
This is very very tasty sweet and must for all most all festivals in my home. I will wait till the end and wait for the plain boorelu with out sweet.

Ingredients : 
1. Pesara Pappu (Green Gram Dal/Moong Dal) - 1 Cup
2. Sugar - 1 1/2 Cup
3. Rice - 2 Cups
4. Minapa Pappu - (Black Gram Dal/Urd Dal) - 1 Cup
5. Coconut Scraped(Pachi Kobbari Koru) - 1/2 Cup
6. Oil - for Deep Fry (Make sure you select the right oil for this, else this dish will be failed - Best is Refined Oil)
7. Salt - Two Pinches
8. Elaichi (Cardamom) Powder - 1 Table Sppon

Method of Preparation :
1. Soak the Urd Dal and rice Mixed in water for about 5-8 Hours  and Grind thoroughly (shall be like Idly Dough- Add as little water as possible) and keep it separate.(Add Salt to taste)
2. Soak the Moong Dal in water about 2 hours Separately and grind it.
3. Cook the  Moong 'dal Dough on steam (Prepare like Idli) and let it cool
4. Make this boiled Moong dal lumps into powder by using Mixie.
5. Take it out from the mixie and add Sugar and Elaichi Powder ( if this is mixed in the mixie, it will become a paste)
6. Make small balls of this mixer and keep it aside.
7. Now Take a deep pan and heat the oil.
8. Keep the Urd Dal Dough(Topu) and the balls made in two separate vessels.
9. Dip the balls of the moong dal mixer in the Urd Dal Dough (Like Bonda) and deep fry.

The Yummy Poli Poornam Boorelu are ready to serve.

Saturday, January 7, 2012

36. Plantian Flower-Fenugreek Curry (Arati Puvvu-Mentulu Koora)

This is My Moms Special Dish.We used to help my Mom and Granny while cleaning this flower. Though this takes a lot of time to clean the flower, it is worth to spend that time.


Ingredients :

Plantain Flower (Arati Puvvu) - One
Fenugreek Seeds (Mentulu) - One Fist Full - Shall be about 50-75 Grams
Tamarind : About the Size of a medium Lemon
Gram Dal (chana Dal ) - 1 Table Sppon
Mustard - One table Spoon
Red Chilly - 4
Green Chilly - 2
Karivepaku (Kadi Patta) - as reqd
Salt - To taste
Turmeric - A pinch
Oil - 2 spoons ( For Tadka)

Preparation : First Clean the Plantain Flower as follows  I give credit to this blogger for the detailed description along with pictures. You can see it all here
1. Remove the outer petal and you can see a bunch of florets inside. As you go on, you will see the colour of the petal turning white. You need not clean further if the petal is white and tender.
2. Take the florets and remove the stamen and the small cover along with it
 (My grand Mother used to call this a Dongadu (chor)
3. Chop the florets after removing the stamen and the white cover and discard the bottom portion of the florets.

Method for the curry :

4. Put the chopped flower in the mixie and  grind it. Do not grind too much to make a paste. This should be coarse pieces.
5. Clean this pieces by thoroughly  washing it. while cleaning, the water turns black initially  and then it will be normal after it is cleaned. Keep this aside .
6. Make a paste of the tamarind, add salt and turmeric and dilute this for boiling.
7. Boil the Fenu Greek seeds in this tamarind paste mix till it is soft. 
8. After the seeds are boiled, add the Flower pieces made earlier to this mix, and boil thoroughly.


Preparation of Popu (Tadka)
10. Take a small pan and heat the oil. 
11. Add gram Dal, Urd Dal, Mustard and heat it up. 
12. Once this is heated, add the Red Chilly, and heat further.
13. Now add the Green chilly to this and Kadi Patta and heat all the together.


14. Add this Tadka to the boiled mix and serve. The tasty and healthy AratiPuvvu Koora Is Ready.


This is very good for Diabetic Patients.