Ariselu

Ingredients :

Rice 4 cups

Sesame Seeds 1/8 cup

Jaggery 3 cups

Oil for frying

Water

Preparation :

1. Soak rice for 7-8 hours. Drain the water and keep the rice on a cloth for drying.

2. Make fine powder by grinding it in a mixie

3. Powder or shred the jaggery and put it in a pan add little water to the jaggery and gradually dissolve it by boiling. (This must be made in low flame )

4. Stir till the jaggery syrup comes into a thick consistency.

5.Now add the powdered rice flour slowly to the jaggery syrup ensure that no lumps are formed. Add the sesame seeds.

6. Switch off the stove and let is cool for 5 minutes .Make small balls of the rice flour and jaggery.

7. Take a banana leaf or a plastic sheet to shape the balls in the form of small round puris.

8. Heat oil in a wide open pan. Deep fry these ariselu on low flame till brown.

Vanilla Milk Shake

Ingredients :
Vanilla ice cream 2 Scoops
Milk 1 cup
Vanilla extract 1 teaspoon
Sugar 2 teaspoons


Preparation :
1. Mix cream, milk, vanilla and sugar.
2. Blend all the above in a blender.
3. Serve it cool

Atta Ladoo (Wheat Ladoos)

Ingredients
Wheat Flour (atta) 2 cups
Jaggery (powdered) 1 and1/2cups
Ghee 1/2 cup
Cardamom powder 1 teaspoon


Preparation
1. Roast atta on a tava till it becomes light brown color.
2. Add the powdered jaggery.
3. In a bowl mix atta ,jaggery, add ghee , mix cardomom powder and form them into lime sized balls

Mango Pickle Avakaya without Garlic

This is the most popular and famous pickle Avakaya.

Ingredients :

Mango Medium sized

Oil  1 and 1/2 cup

Red chilli powder 3/4cup

Mustard Powder 3/4 cup

Hing 1/4 teaspoon

Salt  1/2 cup adjust accordingly

NOTE: In general the salt measurement for long storage avakaya is same as red chilli powder and mustard powder.  1:1:1 Salt : Red chilli powder: Mustard powder

Preparation :

1. Wash a mango and wipe all the water out and slice the mango into big cubes and put them in dry bowl.

2. In a big wide bowl, add mustard powder and mango pieces, mix well.

3.In a bowl add red chilli powder, salt and mix well.

4.Heat oil in pan  (preferbly Sesame oil this adds taste of the pickle)  add 1/4 teaspoon of hing  after oil is heated add it  the pickle bowl and mix well.

5. Mix this well and keep it a side for 12 hours. Refrigerate This is usually good till  6 months

Chicudikaya Curry with out onion

Ingredients:
Chicudikaya 1 pound
Urad dal 1 teaspoon
Chana dal 1 teaspoons
Mustrad seeds 1 teaspoon
Jeera 1 teaspoon
Red chilli 4
Hing 2 pinches
Oil 3 teaspoons
Hing 2 pinches
Red chilli powder 1/2 teaspoon
(adjust accordingly)
Salt as needed


Preparation:
1. Remove the sides of Chicudikaya and make them into inch piece size.
2. Heat a pan add water after the water is heated add chicudikaya or papadi pieces and cook till they are fully cooked. Drain the water.
3. Heat the pan and put oil in it . Add chana dal ,add urad dal ,jeera, mustrad seeds  ,hing and red chillis.After the urad dal turns golden color . Now add the cooked chicudikaya to the pan.

4. Add salt and two pinches of tumeric and allow it to cook.

5. After is cooked add red chilli powder and mix well and switch off the stove.

Mango Lassi

Ingredients :
Mango ripe 1  medium sized (or)
Mango pulp 1 cup
Curd /Yogurt 1 cup
Milk 1/2 cup
Sugar according to taste
Cardamom powder for flavour


Preparation:
1. Peel and cut mango to small pieces . I have used mango pulp. This is brand that I have used.

2. Take 1 cup of mango pulp  , add 1 cup curd for a mango and add 1/2 cup milk.

4. Add sugar according to taste if it is a sweet mango then you dont need sugar. I did not add sugar.
5. Add cardamom powder for taste.
6.Blend all the above into a smooth mixture

7. Refrigerate for 15-20 min.

Enjoy your lassi ....

Andhra Idly

Ingredients :

Urad Dal 1 cup

Idly Rava 3 cups

Menthi seeds 1/4 teaspoon or (10 menthi seeds)

Toor dal 1/4 teaspoon or (10 toor dal)

Salt According to taste

 

Preparation:

1. Soak the Urad dal for 8 hours.  Grind the dal till it becomes a smooth paste .(The more softer it is the more fluffy the idly)

2. Wash the idly rava in water . Mix the idly rava and urad dal paste and leave it 8-10 hours for fermenting. Keep it in refregirator if you leave outside it becomes sour. Add salt while you are making idly or else if you leave with salt it might become sour.

3. Grease the idly plates with ghee and fill each of them with 3/4th full of batter. Steam cook idlis on medium flame for about 15 minutes or until done.

6. Use a sppon or knife to remove the idlis. Serve them with sambhar or chutney.

Samya Pasayam

Ingredients

Semya /Vermicelli 1 cup

Milk 3 cups

Sugar 1 cup

Cardamom powder 1 teaspoon

Cashew ,Raisins for garnishing

Ghee As required

Safforn Stards 2-3

Preparation:

1. Fry semya /vermicelli in ghee till it turns golden color.

2. Boil milk then add roasted semya/vemicelli to it and boil till semya becomes fully cooked (Boil in low flame).

3. Add cardamom powder.  Add sugar to the mixture.

4. Take off from heat and garnish it with roasted cashews and raisins.

5. Add safforn stards.

If you want it thick boil for some more time if you want it in thin consistency . It tastes good when it hot or cold.

Sunni Vundalu

This is Andhra Pradesh people and Telugu popular recipe called Sunni vundalu or Menapa sunni. It is a must item in marriages,function. This is a traditional sweet.

Ingredients:

Urad dal 2 cup

Jaggery 2 cup

(adjust accordingly)

Cardamom powder 1/2 teaspoon

Ghee as required

Preparation:

1. Roast urad dal on a low flame tell it turns into golden color.

2. Make a powder of jaggery.

3. Make a fine powder of the roasted urad dal.

4. Mix Urad powder, jaggery powder , cardamom powder and add ghee

and make them into ladoos (small balls)

Note : Some people use powdered sugar instead of jaggery

Badam Halwa (Almond Halwa)

Ingredients

Almonds 1 cup

Milk 1 cup

Ghee 1 cup

Sugar 2 cups (use less or more according to your taste)

Safforn color Pinch

Preparation:

1. Soak almonds in water for 8 -10 hours.

2. Remove the peels of the almond (or you could buy peeled almonds / almond powder)

3. Make into a smooth paste by adding little water.

4. Mix little water to sugar till string consistency is reached. (Add little  water in a pan and mix sugar well after 5 min take one drop of the liquid between fingers it if you seperate thumb and index finger it will form a string)

5. Add almond paste to the sugar mixture.

6.Add milk and ghee ,cook till it becomes thick .

6. When the paste becomes thick add ghee, color and cardamom powder.

7. Fry cashew and raisins in ghee and garnish it.

Onion Raita

Ingredients:

Yogurt or curd 2 cups

Water 1 cup

Onion  1 big sized

Green Chillies  2
(adjust accordingly)

Cilantro leaves or coriander leaves 1/2 cup

Salt to taste

Preparation:

1. Cut Onions and green chilli into small pieces and put them in a bowl.

2. In a mixie or using a beater add yogurt and water and make it  into buttermilk.

3. Add the yogurt or curd mixture to the bowl with onions and green chillies. Add salt and  mix well. Garnish with cilantro or coriander leaves. This a great dish and quick side dish for biriyani.

Note:
If you have food processor put onion, chillies and cilantro, pulse it and add yogurt and mix it. Add salt according to your taste.