Pappu Chaaru

INGREDIENTS:

1. Medium size tomatoes-3
2. Cooked turdal-1/2 cup
3. Tamarind paste-1 full teaspoon

Garlc pods-2

1. Oil-3 teaspoons
2. Cumn-1/2 teaspoon
3. Mustard-1 teaspoon
4. dry red chilis-2
5. Ginger garlic paste-1/2 teaspoon
6. Pepper powder-1/2 teaspoon
7. Sambar masala-1 teaspoon
8. Salt-to taste
9. Turmerc-1/4th teaspoon
10. Paprika-1/8Th teaspoon

METHOD:

1. Boil tomatoes with 3 cups of water
2. Pick the tomatoes from water and grind along with tamarind to fine paste.
3. And add this to the stalk water
4. Now grind turdal along with garlic pods and sambar powder
5. Now heat oil in a pan add cumin,mustard and dry chilies,hing,ginger paste ,black pepper powder and curry leaves
6. Add tomato liquid and boil for 5 minutes now add dal paste
7. Add some more water and salt
8. Boil for few minutes and add cilantro
9. Serve with steamed rice

Ponganalu

Ingredients :

• Whole black gram (urad dal) – 1 cup
• Brown rice – 2 cups
• Onions, chopped – 1 cup
• Olive oil – 1/2 tbsp
• Green chilies broken into pieces – 4
• Cumin – 1 tbsp
• Chopped coriander/cilantro – 1/4 cup
• Salt to taste

Procedure :

• Soak urad dal and rice for 12 hours (overnight)
• Grind them into a fine paste adding very little water. You need a good blender (ideally a wet grinder is the best) for doing this.
• Scrape the batter into a tight lidded vessel and store in a warm dark place for about 8 hours.
• After 8 hours (by now the batter should be fermented and should rise a bit) add about 1/2 cup of water to adjust the consistency (it should be similar to pancake batter). Add chopped onions, green chilies, cilantro, cumin and salt according to your taste. Keep aside.
• Heat the pongadaalu pan and add 2-3 drops of olive oil in to each of the ‘wells’
• Scoop some batter and cover the pan with a lid. Cook until the top layer is firm (about 5 mins on medium high heat) 
• After they are cooked on one side, the pongadaalu should be reversible easily.
• Reverse and cook for another 30 sec
• Serve hot with peanut chutney

Uppudu Pindi

Ingredients

1. Raw Rice – 1.5 Cups
2. Moong Dal/Pesalu/Husked Green Gram – 1/3 Cup
3. Red Chillies – 3 or 4
4. Til/Sesame Oil – 1 tbsp
5. Mustard seeds – 1/2 tsp
6. Cumin Seeds – 1/2 tsp
7. Udad Dal/Minapa Pappu/Split Black Gram – 1 tsp
8. Water – 4 Cups
9. Curry Leaves – 6 to 8
10. Hing/Inguva/Asafoetida – A generous pinch
11. Salt to Taste

Method

1. Grind rice into a coarse powder.
2. In a heavy bottomed vessel, heat oil over medium flame.
3. Add mustard seeds and wait till they splutter.
4. Add udad dal and fry till it turns light brown.
5. Add the moong dal and fry for 5 mins.
6. Add split red chillies, curry leaves, and asafoetida.
7. Fry for a minute.
8. Add water and salt.
9. Wait till the water boils.
10. Lower the heat so that the water just simmers.
11. Add the ground rice slowly while stirring constantly.
12. Mix well so that there are no lumps.
13. Cook covered over low to medium heat till the rice rava is cooked and the uppu pindi has the consistency of upma.
14. Mix at regular intervals
15. Serve hot with Avakai (Mango Pickle).

Bhakshalu (Bobbatlu)

Ingredients

• Maida - 1 1/2 cups
• Moong dal - 1 cup
• Sugar - 1 cup
• Water as required
• Salt to taste
• Oiland ghee as required
• Cardamom powder - 1/2 tsp

Method

1. In a medium sized bowl, add maida, a tbsp of oil, 1/2 tsp salt and mix. Add enough water to make a very soft dough. Oil the dough well, place lid and set aside while you do the rest of the preparation.
2. Bring 2 liters of water to a boil, add moong dal and cook on medium flame till the dal turns soft yet holds shape. Once the dal is cooked, drain the water (use this strained water to make chapati dough or rasam). Mash the dal with the back of a ladle and set aside.
3. Take a stainless steel bowl, add the fine granulated sugar and the dal. Mix and cook on low flame. The sugar will melt, keep stirring till the dal becomes a thick mass and there is no moisture. This could take a good 15 mts. Add 1/4 tsp salt and cardamom powder and mix well. Turn off flame. Allow to cool. Make small lemon sized balls and set aside.
4. Pinch some dough (same size as the sweet dal balls) and place on a greased banana leaf or a plastic sheet.
5. Flatten it into a disc which is the size of your palm. Place a ball of the sweetened lentil mixture in the centre and draw the edges of the dough from all sides to cover the ball completely.
6. Gently flatten the ball carefully with your fingers to form a 6″ to 8″ diamater flat circular bobattu. Do grease your fingers while flattening.
7. Heat a tava and place the flattened bobbatu on it. Roast on both sides till golden brown spot appear and very light grease with oil. Remove to a plate.
8. Prepare bobbatlu with rest of the dough and allow to come to room temperature.
9. At the time of serving, smear fresh desi ghee on top of each bobbatu and serve. They can be stored in an air tight container upto a week.

Chintapandu Chaaru

I

Ingredients

Tamarind – lemon size
Warm Water – 2 cups
Onions chopped – 1
Green chillies – 2 slit
Salt – 1tbsp
Coriander leaves chopped – 3 tbsp
Oil/Ghee – 2 tbsp
Mustard seeds – 1 tbsp
Jeera – 1 tbsp
Split urad dal – 1 tbsp
Dried red chilli – 2
Bengal gram – 1 tbsp

Preparation Method 

Soak tamarind in warm water for 30 minutes.Squeeze the pulp and make tamarind juice. 

Heat ghee in a pan and add red chillies.Once they splutter add mustard,jeera,split uradh dal and bengal gram and fry till nice aroma comes. 

Add green chillies and fry for 30 seconds. 

Simmer the stove and add the tamarind water.Mix well and add salt. 

Add onion pieces and sprinkle lots of coriander

Chuduva

Ingredients

poha (rice flakes) 250 gms
onions 2
green chillies 4
curry leaves 10
chopped coriander � cup
peanuts � cup
salt 2 tsp( or according to your taste)
turmeric powder � tsp
oil for deep frying

Preperation Method

Fry poha in a kadai without oil. Keep stirring it until it is crisp. Keep this aside.

Preperation of other ingredients:
Chop onions lengh wise. Slit green chillies and cut into small pieces. Deep fry onions till they are brown in colour and crisp. Keep them aside deep fry peanuts untill they are crisp. Drain them.deep fry peanuts green chillies, curry leaves, coriander seperately, drain them and keep aside Take 1 tsp of the remaining oil add salt and turmeric powder.

Final Preperation:
Now mix poha, fried onions, peanuts, coriander, curry leaves, green chillies and oil in which turmeric powder and salt is added.
Tip: you can remove excess oil after deep frying so that only a tsp oil remains. First add salt and turmeric powder, then poha and at last all remaining ingrediants. It can be used for a priod of 2 months if preserved in air tight container.

Pappu biyyam

Ingredients

• Rice---2 cups
• Channa dal(senaga pappu/bengal gram)--1/2 cup
• water---4 cups
• Green chillies----4 to 5
• 1 inch cinnamon---2
• cloves--3
• curry leaves--4 to 5
• 2 bay leaves
• Turmeric--1/2 tbsp
• cumin seeds--1/2 tbsp
• Ginger garlic paste--1 tbsp
• carrots(finely chopped)---1 tbsp(optional)
• tomato--1(optional)
• spring onions or onions---1
• red chilli--3 to 4

Preparation Method:

• Heat oil in a pan which is hallow and wide enough to cook the rice.
• Now add bay leaves,cinnamon and cloves.
• Then add the cumin seeds,curry leaves,carrots,tomato,onions,tumeric powder and ginger garlic paste and allow them to fry for a few seconds.
• Meanwhile wash the rice and dal and keep them in water.Then add salt for taste.
• Finally add the rice and dal along with water and allow it to cook.
• De-steam pappu biyyam and serve hot with raita.

TIP:If you want to cook in a electric cooker.Wash the rice and dal and add sufficient water to cook and all the ingredients which we have fried above in the pan.

Popu annam

Ingredients

Rice---2cups
1 big onion
5 to 6 green chillies
Curry leaves--5 to 6
Coriander leaves---1 cup
turmeric powder--1 pinch.

Preparation method

 

Cook the rice with 4 cups of water and allow it to cool.
 Chop the onions finely and cut the green chillies.
Now take the oil of 4 to 5 tbsps in a hallow pan.
Add jeera,green chillies,onions,curry leaves and tumeric powder.Fry them.

Now add the rice and and stir properly and allow it for 10 minutes on the stove.
Your Popu annam is ready.

Sarvapindi

Sarvapindi is one of the most famous tea time snack in telangana state.

actually Sarva = Pan . Pindi =  flour. In someplaces they also call this as Ginnappa.

It takes atleast 30 minutes to preapare this rich telangana snack food.

 Ingredients

1. Rice Flour 1 cup.
2. Sesame seeds 1/4 cup.
3. Peanuts 1/4 cup.
4. Spring onion finely chopped 1/4 cup.
5. Onion finely chopped 1/2 cup.
6. Garlic minced 1 tsp.
7. Coriander leaves finely chopped 2 Tbsp.
8. Curry leaves finely chopped 1 Tbsp.
9. Salt as needed.
10. Green chillies / Red Chilli Powder as needed.
11. Oil 2 -3 Tbsp or as needed.

 Preparation of sarvapindi :

1. Soak sesame seeds and peanuts separately in water for 10 min. (Coarsely crush the peanuts to remove the skin before soaking.)
2. In a mixing bowl, add the rice flour, soaked and drained sesame seeds and peanuts, salt, green chillies or red chilli powder, minced garlic, chopped spring onion, coriander leaves, curry leaves and onions.
3. Sprinkle water and knead into a stiff dough.
4. Pinch some dough [depending on how big the pancake (rotte) is desired and pat the dough with your fingers on a cold griddle/tawa so the dough is spread out like a thin pancake.
5. Make a few depressions on the pancake and place it on medium heat.  Drizzle oil as needed.
6. Let it cook for about 5 min or until a reddish hue appears on the underside of the pancake.
7. Flip on to the other side and let it cook for a couple of minutes.
8. Remove from fire and let it cool. The cooler it gets, the crispier it gets provided it is left uncovered away from moisture!
9. Also note that the griddle should be cool enough to enable you to pat the dough with your fingers.

Variations :
*Roasted gram/dalia/putnala pappu can also be used for added crunch.
*Chana Dal soaked for 2 hours  , drained can also be added.
*Grated vegetables like carrots, bottle gourd , Indian Cucumber can also be added.

Sakinalu

Sakinalu (or sakinaalu, Chakinaalu Telugu: సకినాలు) is a special type of snack prepared in the region of Telangana . It is a concentric circular shaped item made of rice flour and fried in oil. It is prepared during Makar Sankranti festival by all people irrespective of Caste and Creed. Sakinalu are also given to the groom's by the bride's parents for distributing among their relatives and friends.

Ingredients:
* Rice – 4 cups
* ajwain – ¼ cup
* Sesame seeds – ½ cup
* Salt – required amount
* Oil – required amount to fry
Preparation

* Wash the rice and soak it in water for 3 to 4 hours.
* Remove the water after three hours and dry the rice on thin cloth. After drying, grind it as flour.
* Fry sesame seeds for some time on low heat. Now add the fried sesame seeds, carom seeds and salt to rice flour.
* After add required amount of water and mix it as dough. Now take a plastic cover and make the dough in the form of concentric circles.
* Let the dough dry and they will be strong when they are dried for long time.
* Now place a pan on the stove and heat oil in it. Fry the dough which is in concentric circles in the oil.
* Now serve the sakinalu when hot. These can be stored for one month.

Bagara Khana

                          

Bagara khana is a spiced rice delicacy prepared in Telangana, India. Bagar meaning tempering, is basically an easy peasy plain Biryani recipe without any vegetables and masala powders.Bagara rice is also a popular rice dish in weddings or functions in Hyderabad apart from the famous Vegetable Dum Biriyani.Vegetarians who do not eat enjoy Hyderabad biryani this dish.

Ingredients

• 1/2 cup oil or ghee
• 2 cups Rice(Ordinary or Basmati)
• 1 cup Onions sliced
• 1 chopped tomato
• 1 tsp ginger garlic paste
• 1 bay leaf
• 1 cinnamon stick(Dalchini)
• 2-3 cardamoms(Elaichi)
• 1/2 tsp caraway seeds(Shaahi zeera)
• 1 tbsp chopped coriander
• 1 tbsp mint leaves
• 2-3 slit green chillies
• 4 cups water
• 1/2 tsp lemon juice
• salt to taste

Instructions

• In a heavy bottom pan heat oil,add the bay leaf, cinnamon stick, cardamoms, caraway seeds, add finely chopped onions and fry the onions till golden brown, add ginger garlic paste and saute till the raw smell disappears. Add drops of water so that the base of the pan does not burn(optional).

• Add the slit green chillies, saute well, add the chopped tomato, add the chopped coriander, mint leaves, saute well.

• Now add water and add salt to it, add few lemon drops and bring the water to a boil.

• Once the water is boiled transfer the washed rice into it.

• Cover the lid and cook the rice.

• Once it is almost done simmer the flame. If cooked on high flame the rice at the bottom may burn.

• Cook till it is done .

• Switch off the flame.

• Garnish it with chopped coriander.

Notes: We can use basmati rice or ordinary rice to make bagara khana. But if we are using Basmati Rice then soak the rice for about 30- 40 minutes as soaking makes the grain longer while cooking. Pulav can also be made in a pressure cooker. Just follow the first four steps and pressure cook for about 4 whistles and reduce little water if required. Always the water quantity should be double the amount of rice quantity. If we are using one cup of rice then use two cups of water when cooking in a cooking pot or any heavy bottom pan.When you are adding garam masala spices we can use the spices of our choice but the one I have used give a good flavor but we can add more spices if one intends to.