Poornam Karjikayalu

Ingredients:

For Poornam :

• Chana Dal – 1 cup
• Joggery     – 1 cup (Powdered)
• Cardamom powder – 1/2 tsp

For poornam wrap :

• 1 cup all purpose floor(Maida) or peni ravva
• Ghee
• Enough water to prepare dough

Preparation :

Poornam wrap :

• Prepare soft  dough with all purpose flour or peni ravva, water and oil.Make this preparation before two hours.

      Note : If you use more oil the dough it will be soft and easy to spread it.

• After soaking this for two hours,knead the dough softly by adding lot of oil.

Poornam :

• Pressure cook chana dal in plenty of water until one whistle or cook them in seperate bowl.
• Do not overcook the dal and must be soft.Drain the excess water and store it in a seperate bowl.(You can use this water to make kattu charu or poli rasam)
• Now add powdered joggery to the cooker or bowl and keep it in warm for 3-5 minutes so that while making poornam you will not feel any joggery pieces.
• Let it cool for 30 minutes.
• Using a food processor/blender make a paste of cooked and completely dried chana dal and powdered jaggery.Do not add water.
• The purnam should come out as firm ball.Now add cardomom powder to it and keep it seperate.

Process of making kudumulu :

• Divide the dough into lemon size balls.
• Roll out each one into a small round using a rolling pin and It should be thin at the edges and thick in the middle.
• Place a lemon sized Purnam in the middle and cover it by bringing the edges together as shown in the video or close like half moon.
• Place them on a plate and cover with a wet cloth, to prevent drying out.
• Heat the oil in a kadai and gently drop the kudumulu and deep fry them to golden brown.
• Serve hot..These can be stored for 2-3 days.

Here is the video of this preparation :

Besan Laddu

Ingredients :

• Besa Flour                  – 2cups
• Ghee                          – 1/2 cup
• Sugar                         –  2 cups
• Cardamom powder       – 1tsp
• Cashews and almonds  – 4tsp

Preparation :

• Chop the almonds and cashews coarsely. Set aside.
• In a Pan,add ghee bring it to boil then reduce the flame.
• Then add besan flour to it  mix well till changes its colour or cook until golden brown and has a nutty smell..
• Once the besan is done then add sugar mix well, cardomam powder mix well immdly switch of the flame and let it cool down then make into small ladoos.
• Turn off the heat and let the besan cool till just warm.
• Form the mixture into lime-sized balls and roll between your palms till smooth and even. Serve.
• Yummy Yummy Ladoos are ready to serve

Here is the video of this preparation :

Bakshalu (Poornam Poli)

Ingredients :

For Poornam :

• Chana Dal – 1 cup
• Joggery     – 1 cup (Powdered)
• Cardamom powder – 1/2 tsp

For poornam wrap :

• 1 cup all purpose floor(Maida) or peni ravva
• Ghee
• Enough water to prepare dough

Preparation :

Poornam wrap :

• Prepare soft  dough with all purpose flour or peni ravva, water and oil.Make this preparation before two hours.

      Note : If you use more oil the dough it will be soft and easy to spread it.

• After soaking this for two hours,knead the dough softly by adding lot of oil.

Poornam :

• Pressure cook chana dal in plenty of water until one whistle or cook them in seperate bowl.
• Do not overcook the dal and must be soft.Drain the excess water and store it in a seperate bowl.(You can use this water to make kattu charu or poli rasam)
• Now add powdered joggery to the cooker or bowl and keep it in warm for 3-5 minutes so that while making poornam you will not feel any joggery pieces.
• Let it cool for 30 minutes.
• Using a food processor/blender make a paste of cooked and completely dried chana dal and powdered jaggery.Do not add water.
• The purnam should come out as firm ball.Now add cardomom powder to it and keep it seperate.

Process of making poli :

• Divide the dough into equal sized balls.
• On cigarette paper or aluminum foil apply liberal amount ghee or oil and roll out each ball into a small round with your hand.
• Keep Purnam in the middle and cover it by bringing the edges together. Dip your fingers in oil to flatten the ball.Now cover the surface with thin polythene cover and spread it with your fingers  starting at the edges, gradually pressing towards the center, into a thin, flat, circular shape.
• Remove the polythene cover,Lay the cigarette paper on the griddle and carefully using a spatula, separate the  poli from the it foil onto the warm pan.
• Fry or cook it on medium-low heat, applying liberal amounts of ghee, till golden brown  on both sides.

Hot Hot Poornam Poli is Ready!!!!Serve hot with ghee.Its a best combination with Lemon Rice.

Here is the video of this preparation : 

Drumstick Leaves Fry

Ingredients :

• Onions – 1 big
• Toor Dal – 1 small cup
• drumstick leaves – 1 bunch
• garlic cloves – 8-10
• red chilli
• urad dal
• Jeera
• Mustard

For Masala :

• peanuts   – Fried (4-5 tsp)
• Red chilli powder
• Salt
• Coriander seeds – 1tsp

Preparation :

• Finely chop the oninons,drumstick leaves and keep it aside.
• Crush the garlic cloves and keep it aside.
• Boil the toor dal for 3/4 done and remove the excess water from that and keep it aside.
• In a mixi jar make fine powder of dhaniya,roasted peanuts,chilli powder and salt.
• Heat the pan,add 2-3tsp of oil and add jeera,mustard and urad dal.Once it starts spluttering add chopped onions and crushed garlic to the pan.
• Once it frien add boiled dal and finely chopped drumstick leaves and let it fry for some time.
• Then add above prepared masala to pan and let it cook for some time.
• Drumstick leaves fry is ready.

Serve hot with Rice!!!Best combination with Rasam Rice!!!

Here is the video of this preparation :

Capsicum Rice

Ingredients :

• Capsicum -2 (Finely Chopped)
• Onions – 2( finely sliced)
• Tomato – 1 ( finely chopped )
• Chopped coriander
• 2 tbsps oil
• Green Chilli’s   – 2
• Ginger garlic paste – 1tsp
• Red chilli,Jeera & Coriander powder  – 1tsp each
• Salt as required
• Curry leaves and Coriander leaves
• Turmeric powder

Preperation :

• Cook  rice with 1:2 ration of water and allow to cool.
• Heat 2 tbsps oil in a kadai, add sliced capsicum and let it fry and keep aside.
• Add 2tsp of oil,add popu,curry leaves,green chillis, coriander leaves and ginger garlic paste and saute for 2 mts.
• Now add Onion and let it fry.Then add tomato to it and let it fry in sim mode.
• Then add red chilli pwd, jeera pwd,coriander pwd and salt to taste and combine well.
• Then add boiled rice to kadai and mix well.Garnish with coriander leaves.

Capsicum Rice is ready!!Serve hot with raita.

Here is the video of this preparation :

Egg Biryani

Ingredients :

• 4-5 boiled eggs, peeled and make long slits along each egg
• Onions – 2( finely sliced)
• Tomato – 1 ( finely chopped )
• Chopped coriander &Pudina leaves
• 2 tbsps ghee & Oil
• 3/4 cup thick curd/yogurt
• Green Chilli’s   – 5
• Ginger garlic paste – 1tsp
• Red chilli & Coriander powder  – 1tsp
• Salt as required
• Biryani Masala – 4-5 tsp Available in stores

Ingredients to cook rice:

• 2  cups Basmati rice
• 3 cloves ,5 cardamoms
• 1/2″ cinnamon stick,2 bay leaves
• 1/2 tbsp oil
• 3/4 tbsp salt
• water as required

Preparation :

• Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, oil and salt till its half cooked. Strain the water and allow to cool.
• Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.
• Add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt and combine well.
• Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala.
• Add the yogurt and combine. Cook for 5 mts till oil separates. Turn off heat and keep aside.
• Take a wide deep vessel to prepare the biryani. Add half the rice as a first layer followed by the egg masala and spread out in the vessel.
• Spread the remaining rice over the egg masala layer, and then add the caramelized onions. Next sprinkle coriander leaves.
• Cook on medium high flame for 5 mts.
• Remove lid, combine gently.

Serve hot with raita and curry of your choice.

Here is the video of this preparation :

Munakkaya (Drumstick) Pulusu

Ingredients :

• Drumstics    – 4
• Onion            – 1 Cup
• Tomato         –   1  Cup
• Tamarind Juice
• Chick peas   –     3-4 tsp
• Coriander Seeds  –   1 tsp
• Salt
• Red Chili powder
• Dry Coconut
• MTR Rasam powder
• Coriander leave

Preparation :

• Cut the drumsticks into 1-2 inches in size and keep it aside in the plate.
• Cut the onion,green chili,tomato and coriander leaves.
• Soak the tamarind and make a juice out of it.
• And add chick pea,coriander seeds,salt, chili powder and dry coconut to mixi jar and make a fine powder.
• Cook the drumsticks until they become soft and keep it aside.
• In a pan ,add 3-4 tsp of oil and add jeera,mustard and curry leaves to it and let it splutter.
• Then add onions and let it fry,then add tomatoes and let it fry for some time.
• Then add some water and tamarind juice to it and let it cook..
• Add the above prepared masala to it and let it cook until it become little thick..
• Now add rasam powder and mix well.
• Garnish with Coriander leaves.

Munakkaya pulusu is Ready!! Serve hot with Rice or Raagi sankati.

Here is the video of this preparation :

Ravva Pongal

Ingredients :

• Wheat Ravva    – 2 Cups
• Moong Dal         – 1 Cup
• Tamarind Juice
• Pudina                 –  For flavour
• Vegetables         –  Of your choice
• Palak
• Green Chilli
• MTR rasam powder
• Red Chilli powder
• Coriander leaves
• Onion

Preparation :

• Cut the vegetables of your choice and keep it aside in the plate.
• Cut the onion,green chilli and coriander leaves.
• Soak the tamarind and make a juice out of it.
• In a pressure cooker,add 3-4 tsp of oil and add jeera,mustard and curry leaves to it and let it splutter.
• Then add onions and let it fry,then add vegetables and let it fry for some time.
• Then add wheat ravva to it and let it fry.Then add moong dal to cooker and let it fry.
• Add 1:3 water and cook for 3 whistles.Then add salt to taste,tamarind juice to it and let it cook.
• Now add rasam powder,red chilli powder and mix well.
• Garnish with Coriander leaves.

Ravva Pongal is ready!Serve hot with vadiyalu and Masala Papad.

Here is the video of this preparation :

Mirchi Bajji

Ingredients :

• Besan Powder             –      1 Cup
• Rice Flour
• Green Chilli                  –      15-20
• Jeera                               –      1tsp
• Salt                                   –      To taste
• Baking soda
• Rasam powder
• Onion                              –      1
• Lemon juice                 –       1-2 tsp

Preparation :

• Pick 20 straight, plump looking chillies.
• With a sharp knife make a vertical slit in the middle of chilli on one side and remove the seeds.
• Add rasam powder,salt to a small bowl and mix well.
• Start stuffing all the split chillies and keep it aside.
• Finely chop the onion,add 1-2tsp of lemon juice and salt to it and mix well.
• Add besan powder,rice flour,jeera,salt to taste and baking soda to a bowl and mix well.
• Adding water, prepare medium thick consistency batter out of it.
• Take about 3 to 4 cups of peanut oil in a deep bottomed skillet or kadai. and heat the oil on medium-high.
• One by one dip the bajji’s in batter and gently drop from the sides of kadai into hot oil and deep fry until golden.
• Then split these bajji’s in the middle and stuff it with onion masala.

Mirchi Bajji is ready!!!Serve hot.Its very good combination with Uggani.

Here is the video of this preparation :

Methi Rice

Ingredients :

• Basmati Rice – 2 Cups
• Methi Leaves – 2 Cups
• Onion – 2-3
• ginger garlic paste
• Green chill paste
• Salt to taste
• Turmeric powder
• Jeera,Mustard and curry leaves

Preparation :

• Wash and soak the rice for 15 minutes.Cut the onions and keep it aside.
• Clean and remove the leaves from bunch,was and pat dry.
• Make a fine pastof green chilli.
• Heat the oil in kadai,add jeera,mustard and curry leaves to pan and let it splutter.Once it starts spluttering add onions to it and let it fry.
• Then add ginger garlic paste,green chilli paste and turmeric powder and let it cook.
• Then add methi leaves and let it fry.
• Add soaked rice to kadai and let it absorb all the spices in low flame.
• Add the entire mix to rice cooker,add 1:2 ratio of water and cook as you do for normal rice.

Methi Rice is Ready!Serve hot with Onion Raita!!!

Here is the video of this preparation :