Poha Upma or Attukula upma ( with out onion)

Ingredients:

Thick Poha(Atukulu) 2 cups
Green chilli 2
Ginger 1 inch piece
Tumeric 1 pinch
Peanuts 2 teaspoons
Cashews 1 teaspoon
Chana dal 1 teaspoon
Urad dal 1 teaspoon
Jeera 1 teaspoon
Mustard seeds 1 teaspoon
Red chillis 2
Curry leaves 6 -7
Lemon juice 1 teaspoon
teaspoonOil 2 table spoons
Salt as needed


Preparation:

1.Take thick poha and pour water and soak for 3 minutes. Immediately drain all the water with a sieve and keep the aside.

2. Cut Ginger and green chilli into small pieces.
3. Heat a oil in a pan . Add chana dal , udad dal, jeera ,cut each red chilli into 3 pieces and put ,curry leaves, and mustard seed. When mustard seeds start spluttering, add peanuts and cashew .

4.Add slitted green chilli and ginger .
5.Add poha to the popu or tadka above and add tumeric and salt .

6. Cook it on medium flame for 10 minutes.

7. After cooling add lemon juice. ( Upma becomes bitter if you lemon when it is very hot or hot)

Poori

Poori is a very special dish although it is commonly made. It is served at parties,marriages and other functions. The most liked item by every one as a break fast , lunch or dinner. When I was small kid I was very happy when my mom made poori. My mom used to make Kurma curry,Chole, Aloo curry ,Sweet Poori and Dahi poori . It is especially liked by kids.

Ingredients:

Wheat flour 2 cups

Water 1 cup

Oil for frying

Salt as needed

Preparation:

1.In a bowl ,mix flour,one teaspoon oil ,salt and water. Knead the dough for 10 minutes. ( If you have food processor add 2 cups of flour ,I teaspoon oil and 1 cup of water and mix for 2 to 3 minutes smooth dough is prepared)

2.Take small balls of dough and flatten them with chapathi stick into 3 inch balls.If if buy poori presser or chapathi maker you can keep the small ball of dough and it becomes a flat circle. Flatten all the balls and keep them aside. I have made the balls and made them uniform by cutting this with a

circular sharp edged bowl.

3. Heat a pan and put oil required for frying and heat in medium flame for about 4 to 5 minutes in a pan. Fry the poori in oil and with the spatula press the whole poori for 2 to 3 second under the oil and take of the spatula . The poori will puff if you press it and this way you need not turn the poori to the other side for frying.

Served with Kurma curry, Chole or aloo curry

Boondi Ladoo

Ingredients:

Besan flour 1 cup

Sugar 1 cup

Oil for frying

Cardamom powder 1/4 spoon

Baking soda 1 pinch

Seive with round holes or boondi making plate

For garnishing

Cashew, Raisins Handful

Preparation:

1. In a bowl add 1 cup besan add 1 cup of water and mix in the mixie for 2 minutes.Add baking soda.

2. Heat a pan add oil and boil in medium flame for 3-4 minutes.Drop a besan mixture into oil if it comes up oil oil is correctly heated for making boondi.

3. Take boondi making plate or a sieve with round holes put the batter in boonding making plate. The batter will start dropping through holes. Keep the boondi aside.

4. Fry cashews and raisins in oil or ghee and mix with boondi.

5. Heat sugar and water in a pan untill it reaches string consistency.

6. Now add cardamom powder to the syrup.

7. Mix the boondi to the sugar syrup and let them soak for 1 to 2 minutes.

8. When the boondi and sugar syrup are warm.Make the soaked boondi in sugar syrup into a ball .(The sugar syrup shouls not cool and crystalize,then we cannot make them into ladoos)Yummy Ladoos are ready ... taste them ....

Dondakaya Curry or Tandora Curry (without Onion and Garlic)

Ingredients:
Dondakaya (Tindora) 1 lb
Mustard seeds 1 teaspoon
Chana dal(Sanga pappu) 1 teasspoon
Urad dal(Menapa pappu) 1 teaspoon
Jeera 1 teaspoon
Turmeric 1/4 teaspoon
Asafoetida(Hing) 1 pinch
Red chilli 2
Red chilli powder 1 teaspoon
Oil 4 teaspoon
Curry leaves 6 to 7
Salt
Preparation:
1. Wash the Dondakaya or Tindora and cut them into small pieces.
1.Heat oil a pan then add chana dal ,udad dal ,jeera , red chilli cut into two halves and mustard seeds.When mustard seeds start spluttering add hing and curry leaves.
2.Add tindora pieces and mix well .Add tumeric and place the lid on the pan and cook on medium flame.
3. Stir in the middle after about 25 minutes when the curry is cooked completely .
4.Add red chilli powder and salt and mix well and cook for about 3 to 4 minutes and turn off the
flame.
This curry can be served with rice and chapattis also. This is a traditional way of making tindora curry.This curry can be made with onions, kura or curry powder,fry and with peanut powder also. Which you can see in the other curry recpies that I have posted.

Peanut Pakoda

Ingredients:
Besan 1 cup
(chana dal powder or sanga pindi)
Peanut 2 cups
Chilli powder 1 spoon
Oil for frying
Salt

Preparation:
1. Mix besan ,little water ,peanuts,salt and chilli powder.
2. Ensure that the peanuts are coated.
3. In a pan heat oil for 5 minutes and put the besan coated peanuts and fry in a medium until they turn into golden brown color.
4. Yummy peanut pakodas are ready.They can be stored in a air tight container for a week.

Gaavvalu (Shells)

This is typical traditional Andhra sweet .It is called Gaavvalu becomes it looks like a shell.Gaava means sea shell. It is very much liked by kids and very easy to make .Telugu people usually have a small wooden plate with lines to make this sweet. You could use any lid with limes instead of Gaavvala peeta.

Ingredients:

Maida 2 cups

Ghee 4 spoons

Sugar 2 cups

Oil for frying

Preparation:

1. In bowl mix maida and 3/4 cup water. Heat a pan and melt ghee . Mix the hot ghee in the maida and water. Make this like chapathi dough.

2. Make them into 1 inch balls .Take the gavvalapeeta and roll them as gaavvalu. If you dont have gaavvala peeta, you can use any bottle lid which is having lines.

3. Fry the gavvalu or shells in oil. Make sugar syrup with string consistency. Dip the gavvalu in the sugar syrup till they are completely immersed and dry them on a seperate plate.

4.After they are dry store them in air tight container.

Milk Kova (or) Peda

Ingredients:

Mava or Paneer 1/2 cup

Milk powder 1/2 cup

Milk 1/2 cup

Sugar 1/2 cup

Ghee 1/4 cup

Cardamom powder 1/2 spoon

Cashew or raisin for garnish

Preparation:

1. Heat the pan on a very low flame . Add ghee and let it melt. Now turn to low flame.

2. Now add milk let it boil for 3 to 5 minutes ,add milk powder and mava or paneer. Stir well. (You could do it in a microwave also but you need to stir for every 30 seconds)

3. Cook peda on medium flame and stir continuously until peda starts leaving the sides pan and becomes compact and tight. This should take about 15 minutes.

4.Add Cardamom powder and let it cool for 7-8 minutes. Now add sugar .If the peda becomes loose microwave it for a minute and stir and mix well for every 20 second.

5. Make them into small balls.

6. Place them a golden color cup cake paper cup or cut round or design shapes with cookie cutters.

7. Garnish this with raisin or cashew.