21. Kandipodi(Turdal Powder)

THE INGRADIENTS Turdal (kandipapu ) – 2cups Chanadal-1cup Redchilly-10pieces Jeera(cumin)-1/4spoon Garlic slices -7or8 Hing (Asafetida)-1spoon Salt-to taste The method 1. Dry fry the turdal in a pan without oil and keep it aside. 2. Similarly dry fry the chanadal without oil 3. Dry fry the jeera, red chili, Hing, salt mixed together (by use low flame, otherwise it will turn black) 4.wait till  the all the heated items are  cooled to normal temperature . 5. Mix the all the above together and along with garlic slices and grind in to a powder (make sure that the powder is not too fine otherwise it will be sticky in the mouth) The kandipodi is ready. This is very good to eat with Read More …

20. Kakarakaaya( Bitter Gourd) Pulusu

THE INGRADIENTS Kaakara kaaya(Bitter Gourd) -2 ( cut into smaal pieces) Besun – (chick pea floor) -1 tb spoon Onion large -02 (cut in to small pieces) Tamarind (chintha pandu) – of the size of lemon (You need to make a syrup with this. Use this syrup instead of water for boiling. For making the syrup, soak the tamarind in 100ml of water for about 15min and squeeze it. Add more water and squeeze for more syrup.) Mustard, -1/4th spoon Jeera(cumin),- 1/4th spoon  Methi(fenugreek),- 1/4th Spoon red chilly-2 pieces Curry leaves-10leaves Green chili-2(cut them along the length) Jaggery-50g Oil-4 spoons Turmeric powder-1/2 spoon The method 1.       Take a pan fry the bitter gourd in2spoons oil till it turns brown and keep Read More …

18. Dondakaaya (IVY Gourd) Stuffed curry

Dondakaaya is available abundantly in India. It has verity of names in all the languages. It is called with different names in India. It is humble, not so costly vegetable. It is also called as Kundru. It is very good for diabetics Other names for the Kundru vegetable: Ivy Gourd, Gentleman’s Toes (English) Dondakaya, Dondakai (Telugu) Tondakayi (Kannada) Vargoli (Hindi) Tindora, Ghiloda (Gujarati) Tondli, Tendli (Marathi) Kovakkai (Malayalam) Kovaikai (Tamil) Goli (Rajasthani) Kundru (Utter Pradesh) The ingredients: Ivy gourd (Dondakaaya) – 15 Pcs Chickpea floor (besun) – 3 table spoons Chilly powder – 2 table spoons ( as per taste) Salt – to taste Asafetida ( Hing) – 1 table spoon ( the taste of this curry is in this Read More …

17. Tokkudu Laddu or Bandar laddu

Bandar is also called as Machilipattanam. This town is once famous for its port and now is capital fof District Krishna. I an not sure how this sweet is named after this town, but it is very famous only with that name. The other name of Thokkudu Laddu is common in other parts of Andhra. This is very commonly available in allover Andhra The Ingredients   a) For Muruku Besan (chick pea flour) — 1 cup Oil for deep frying (mix 2 tab sp ghee to this oil that will give nice aroma to laddus) water – 1/4 cup b)for the syrup  Water — — 1 cup Sugar – 1 Cup  c)For the laddu  Cashew nuts – 15 broken in Read More …

My Free Shares

This is not a get rich overnight site. Join here and work for less than 5 Minutes daily. All you have to do is join for free and click the links daily. To join this website click here Originally posted 2011-01-14 04:15:00.

16 .Tomato Bajji

Tomato is used improve the appetite. this is good for blood, and gives helthy skin.This snakck is a bit sour, and hot. Very good on the taste buds.Ingradients1. Oil – Enough to deep fry the Bajji2. Basun (Bengal Gram Powder) ( Sananga Pindi) – 1 Cup3. Rice Powder – 3 Table Spoons.5. Salt- To Taste6. Chilli Powder – To Taste7. Cumin ( Zeera) Powder- 1 table Spoon.8. Tomato – Medium Ripe cut into slices. Method1. Mix the Besun, Ricepowder, Cumin Powder, Salt and chili Powder in a flat vessel. Add Water and mix thouroughly to avoid formation of powder balls. Make sure that the batter is not too thin. ( If it is too thin, The Bajji will soak the Read More …

15. COCONUT PAYASAM

This will be a liquid sweet. Very good and tasty.Ingredients1. Milk – 1/2 Ltr2. Coconut Milk – 1/2 Ltr3. Sugar – 1/2 Cup4. Green gram (without skin)( Peasra Pappu) – 1 Table Spoon4. Black Gram ( With out Skin) ( Minapa Pappu) – Table Spoon5. Thella Nuvvu Pappu (Sesame – white) – 1 Spoon6. Elaichi Powder – 1 Spoon7. Cashew Powder – 2 SpoonsMethod 1. Heat the Black Gram, Green Gram and Sesame Separately in a pan till they are brownish2. Grind all these three together and keep the powder aside.3. Boil the milk in a vessel. Once it is boiled, Add the coconut milk and sugar to the boiled milk. Heat it on a low to medium steam for Read More …

14. Ridge Gourd+Fenugreek (Green)+Green Gram Curry

This is a very healthy and light food. good for easy digation. Fat free curry. Good to serve with rice and also roti.Ingradients 1. Black Gram ( Minapa Papppu) – little for Tadka2. Cumin seeds ( Zeera) – Little for tadka3. Mustard seeds ( aavalu) – Little for tadka4. Red chilly (mirchi) – 2 or 35. Coconut powder – Freshly grated – 1/2 cup6. Curry Leaves – 10-127. Ridge Gourd ( Beerakaya) – 2 Nos Cut into small pieces8. Fenugreek (Menthi Koora) – 1 Bundle9. Green Gram (without cover) – (Peasra Pappu) – 1 cup soaked in water10. Salt – to tatse11. Oil – 2 Table spoons for tadka12. Asafoitada ( Hing) – to taste if you likeMethod1. Heat the Read More …

13 . Tomato Pappu ( Tomato Dal)

Tomato Pappu + Avakai ( Mango Pickle)+ Neyyi( Ghee) is a great combination and will make the day. It is one of the most popular way to start the meal in Andhra Style. It is always best to use TurDal ( Kandipappu) to make this Dish.Ingredients needed Tur Dal ( Kandipappu) – One Cup – Pressure Cooked until it is softly boiled.Onion – One – ChoppedTomatoes – Two Large ones – Finely ChoppedGreen Chilli – Two to Three – Slit them along the lengthGinger – A little – Finely Chopped ( My mom use it. I dont like this in this dish)For Popu/TadkaOil – 1.5 spoonMustard seeds( Aavalu), cumin Seeds ( Zeera),Red Chillies – 3-4 (My mom makes into pieces. Read More …

12. అరటికాయ వడలు: Aratikaya Vada

Aratikaya Vada అరటికాయ వడలు అనేటప్పడికి అమ్మో ఆయిలీ! అని భయపడక్కర్లేదు. తవ్వమీద కొంచం ఆయిల్ వేసుకొని కాల్చుకోవచ్చు. కావలసిన పదార్ధాలు: అరటికాయలు 2 , పచ్చి  మిర్చి  2(సన్నగా తరిగినవి) కొత్తిమీర ఒక కట్ట (సన్నగా తరిగినది) ఉప్పు (తగినంత), సెనగపిండి రెండు టీ స్పూన్లు. అరటికాయలు చెక్కు తీసి, మీడియం సైజు ముక్కలుగా కోసి నీళ్ళలో ఉడికించు కోవాలి.  కుక్కర్లో పెడితే మరీ పేస్టూ లాగా అయ్యి బాగుండదు.  బయట స్టవ్ మీద గిన్నెలో నీళ్ళు పెట్టి సరిపడా ఉదాకించాలి.  చల్లారాక ఉప్పు, సెనగపిండి, సన్నగా తరిగిన మిర్చి, కొత్తిమీర కలిపి వడ లాగా తట్టుకోవాలి.  వీటిని తవ్వ మీద టిక్కిలలాగా  సన్నటి ఫ్లేం మీద కాల్చు కోవాలి.  కొంచం మిర్చి ఎక్కువ వేసుకుంటే అన్నం లోకి, తక్కువ వేసుకుంటే స్నాక్ గాను బాగుంటాయి. Originally posted 2010-01-28 23:07:00.