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.