KORRALA (FOXTAIL MILLET) PAYASAM RECIPE

Ingredients:

1 cup of foxtail millets (korralu)
1/2 litre milk
honey (or) brown sugar (or) sugar to taste
cashew
raisins(Kismiss)
cardamom(Elaichi) – 4 crushed

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How to make Korrala (Foxtail Millet) Payasam

. Take the millets/korralu on a pan and roast it till raw smell goes off.
. Take the above millets/korralu in a cooker and wash them well.
. Now add three cups of water and cook it well in the cooker till you get three whistles.
. Remove the lid of the cooker after a few minutes,  and then add 1/2 litre milk.
. Boil the mixture duly stirring it well under low flame till the mixture is well cooked.
. Put off  the stove, add roasted cashew, raisins, Cardamom and honey to taste..
. Serve it hot to feel the taste of it.

Enjoy!

PANASA POTTU KOORA (Raw Jackfruit Curry Recipe)

Ingredients :

Panasa Pottu / Finely Chopped Raw Jack Fruit : 1 cup
Green Chillies : 3 or4
Dried Red Chillies : 3
Thick Tamarind Extract : 1 tbsp
Powdered Jaggery : 1/2 tsp
Peanuts : 1 tbsp
Mustard Seeds : 1/2 tsp
Chana Dal : 1/2 tsp
Urad Dal : 1/2 tsp
Cumin Seeds : 1/2 tsp
Turmeric Powder : 1/4 tsp
Hing : 1/8 tsp
Curry Leaves : 1 sprig
Oil : 2 tbsp
Salt to taste

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How to make Panasa Pottu Koora (Raw Jackfruit Curry Recipe )

. Wash the chopped jackfruit with lots of water and drain.

. Bring two cups of water to boil, add the rinsed jack fruit, turmeric powder and salt.

. Close with a lid and cook till the jackfruit is tender. Switch off the flame and allow it to cool.

. Drain and squeeze out any remaining water and set aside.

. Heat oil in a frying pan. Add the peanuts, mustard seeds, chana dal, urad dal and cumin seeds and let them splutter.

. Add add the split green chillies, broken red chillies, curry leaves and hing and fry for a minute.

. Now add the tamarind extract and powdered jaggery to it and fry for a couple of minutes.

. Finely add the cooked jackfruit and mix well. Adjust the salt levels and fry for a few minutes.

. Switch off the heat and serve with hot steamed rice and a dash of ghee.

Enjoy!
raw jackfruit curry
PAKAM OR BELLAM GARELU RECIPE

Ingredients :

Urad Dal : 1 cup
Powdered Jaggery : 1 cup
Cardamom Powder : 1/2 tsp
Oil

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How to make Pakam or Bellam Garelu

. Soak the urad dal for 4 hours.
. Drain and grind the urad dal into a smooth paste with little water and set aside.
. Heat little water in a vessel, add the jaggery and cardamom powder to it.
. Allow the jaggery to melt and cook until the syrup is sticky.
. Switch off the flame and set aside.
. Heat oil for deep frying. Apply little oil or water on palm and take lemon size ball of urad batter and flatten them a little.
. Deep fry them in hot oil till crisp and golden color.
. Remove from the oil and put them into jaggery syrup.
. Soak the vadas in syrup for 5 minutes.
. Take them out of the syrup and serve.

Enjoy!
teepi_garelu
KOBBARI PONGALI RECIPE

Ingredients:

Raw Rice: 1/2 cup
Grated Fresh Coonut: 1/2
Powdered Jaggery : 1/2 cup to 3/4 cup
Moong Dal: 1/4 cup
Milk: 3/4 cup
Water: 1 and half cups
Melted Ghee: 3 tbsp
Cardamom Powder: 1/2 tsp
Cashews and Raisins

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Kobbari Pongali

. Wash the rice and moong dal. Add one and half cups of water and pressure cook for 3 whistles.

. Switch off the flame and wait until pressure gets released by itself .

. Add the powdered jaggery, grated fresh coconut, cardamom powder and milk to it. Mix and cook until the jaggery melts. Switch off the flame and keep it aside.

. Heat ghee in a pan and add the cashews and fry until light golden color. Now add the raisins and fry them until they puff and golden brown color.

. Remove from the heat and pour over the cooked rice mixture. Combine well and serve.

Enjoy!
Kobbari Pongali
MIRIYAM PULIHORA RECIPE

Ingredients:

1 cup Raw Rice
2 cups Water
Big lemon sized ball tamarind
2 – 3 Green Chillies
4 Dried Red Chillies
1 or 1.5 tsp Black Peppercorns
1 tsp Mustard Seeds
1 tbsp Chana Dal
1 tbsp Urad Dal
3 tbsp Peanuts
1 tsp Jaggery, powdered
1/2 tsp Turmeric Powder
A pinch of Hing
2 Sprigs Curry Leaves
3 tbsp Oil
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Miriyam (Pepper) Pulihora

. Wash and pressure cook the rice with two cups of water for 3 – 4 whistles.
. Soak the tamarind in water for 10 minutes. Squeeze the extract out of it and set aside.
. Dry roast the black pepper for a couple of minutes and cool. Grind into a powder and set aside.
. Spread the cooked rice on a wide plate and let it cool completely.
. Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts and let them splutter. Fry them until golden brown color.
. Add the slit green chillies, red chillies, hing and curry leaves to it and fry for a couple of seconds.
. Now add the tamarind extract, jaggery, turmeric powder and powdered black pepper to it and mix well.
. Cook the mixture until the oil gets separates. Turn off the flame.
. Combine the rice, salt and cooked tamarind mixture well and serve.

Enjoy!
miriyala pulihora
AAVA PETTINA DADDOJANAM RECIPE

Ingredients:

1/2 cup Raw Rice
1.5 cups Water
1 cup Yogurt
1/4 cup Milk (boiled and cooled)
Salt to taste

For Paste:

1 tsp Mustard Seeds

For Seasoning:

1/2 tsp Mustard Seeds
1/2 tsp Chana Dal
1/2 tsp Urad Dal
2 – 3 Green Chillies, chopped
2 Dried Red Chillies
1 Sprig Curry Leaves
A pinch of Hing
2 tsp Oil

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How to make Aava Pettina Daddojanam

. Wash and pressure cook the rice with 1 and 1/2 cups of water for 3 – 4 whistles.
. For the paste, soak a teaspoon of mustard seeds in little water for 10 minutes.
. Lightly mash the cooked rice and let it cool a bit. When it is still warm, add the milk and combine well. Let it cool completely.
. Grind the soaked mustard seeds to a paste using mortar and pestle.
. Add this paste, salt and yogurt to the rice and mix very well.
. Heat oil in a pan for seasoning. Add the mustard seeds, chana dal and urad dal and let them splutter. Add the green chillies, curry leaves, red chillies and hing to it and fry for a couple of seconds.
. Add this to the curd rice and mix well.
. Serve!

Enjoy!
aava pettina daddojanam
SENAGA PAPPU PAYASAM RECIPE

Ingredients:

3/4 cup Chana Dal / Split Bengal Gram
1 cup Jaggery, powdred
1/2 to 3/4 cup Milk
1 tbsp dry coconut slices
4 cardamom pods, powdered
Cashews and Raisins as needed
2 tbsp Ghee

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Senaga Pappu Payasam

. Heat a teaspoon of oil in pan. Add and fry the chana dal for 2 – 3 minutes or till aromatic.
. Now pressure cook the dal with 1.5 cups of water for 4 whistles. Lightly mash the cooked dal and set aside.
. Combine the jaggery and 1/4 cup of water in a vessel and heat until the jeggery dissolves completely.
. Now add the dal and cardamom powder to it and let it cook for 5 minutes or until the mixture thickens.
. Turn off the flame and add milk. Mix well and set aside.
. Heat remaining ghee and fry the coconut pieces, cashews and raisins to golden brown. Pour this over the payasam and mix well.
. Serve!

Enjoy!
senaga-pappu-payasam
PALA MUNJALU RECIPE

Ingredients:

For Stuffing:

3/4 cup Chana Dal
1 cup Jaggery, powdered
3 tbsp Grated Fresh Coconut
1/4 tsp Cardamom Powder

For Outer Layer:

1.5 cups Semolina
3 Cups Milk
Oil for deep frying

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How to make Pala Munjalu

. Wash and pressure cook the chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape.
. Drain all the excess water completely. Make sure that there is no water and let it cool down.
. Grind the cooked dal into a powder and keep it aside.
. Combine the powdered jaggery and little water in a pan. Let the jaggery dissolves completely. and bring it to a boil.
. Now add the ground chana dal, grated coconut and cardamom to it and mix very well.
. Cook until the mixture thickens. When the mixture becomes like a dough, switch off the flame.
. Let it cool and divide into round shape balls. Keep them aside.
. Bring milk to a rolling boil. Slowly add the semolina to it and stir continuously without any lumps.
. Reduce the flame to low and let it cook for a couple of minutes or until the mixture thickens.
. Let it cool for sometime and knead it well. The semolina dough should be very soft.
. Grease your hands with little oil / ghee and divide the dough into round shape balls.
. Flatten the dough ball and keep pressing with your finger to form a disc or cup.
. Place chana dal stuffing in the middle. Bring the edges together and seal it. Shape it into a smooth ball.
. Heat oil in a pan for deep frying. Deep fry the stuffed balls in hot oil until golden brown color.
. Remove from the oil and place on paper towels. Serve!

Enjoy!
pala munjalu
RAVA PULIHORA RECIPE

Ingredients:

1 cup Rice Rava (see notes)
2 cups Water
Big lemon sized Tamarind ball
3 Green chillies, medium sized or as needed
3 Dried Red Chillies
1 tsp Mustard Seeds
1 tbsp Chana Dal
1 tbsp Urad Dal
2 tbsp Peanuts
1/2 tsp Turmeric Powder
1/8 tsp Hing
2 Sprigs Curry Leaves
3 tbsp + 1 tsp Oil
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Rava Pulihora

. Soak the tamarind in water for sometime. Squeeze the extract out of it and set aside.
. Bring 2 cups to a rolling boil in a heavy bottomed vessel.
. Add a teaspoon of oil to it.
. Reduce the flame to low and add rice rava to it.
. Cover the vessel with a lid and let it cook on a low flame until done.
. Keep on stirring occasionally.
. Turn off the flame and let it sit for a couple of minutes.
. Spread the cooked rice rava on a wide plate and let it cool completely.
. Heat oil in a pan.
. Add the mustard seeds, chana dal, urad dal and peanuts and let them splutter.
. Fry them until golden brown color.
. Add the slit green chillies, red chillies, curry leaves and hing and fry for a few seconds.
. Then add the tamarind extract and turmeric to it.
. Cook the mixture until oil gets separates. Turn off the heat.
. Combine the cooked rice rava, salt and cooked tamarind mixture well.
. Serve!.

Enjoy!
ravva-nimma-pulihora
Notes:

To prepare rice rava, wash and soak the raw rice for 15 minutes. Drain it completely and spread on a paper or cloth to dry them completely. Coarsely grind the rice in a mixer and then sieve it.

PESARA GARELU RECIPE

Ingredients:

1 cup Whole Mung Beans / Pesalu
8 – 10 Green Chillies
2 – 3 inch piece Ginger
Salt to taste
Oil for deep frying

How to make Pesara Garelu

. Wash and soak the whole moong dal in lot of water for 6 hours.
. Drain the water. Grind the soaked beans, green chillies, salt and ginger into a little coarse or smooth paste. Use very little water if needed.
. Heat oil in a pan for deep frying.
. Wet your hands and take a lemon sized ball of batter and flatten it on your palm or on a plastic sheet. Make a small hole in the middle of the vada so that it cooks evenly all over.
. Slowly drop it into the hot oil. Fry it on both sides on medium flame til golden brown color.
. Remove them from oil and serve hot with any chutney.

Enjoy!

pesara garelu recipe

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