PURNAALU/CHANNADHAAL BONDA

This is a traditional sweet dish served during festivals,My kids love this sweet dish when ever they visit India the one thing they ask my mom to prepare is this sweet dish.This is very easy to prepare and its good for health also.


Here comes the recipe for this:

Ingredients for inner stuffing:

2 cups channa dhaal/chickpea dhall.
21/2 cup jaggery grated.
1/4 tspn of Ilachi powder.
4-5 cups oil to deep fry.

For the outer layer we need:

1 cup urad/minappa papu dhaal.
2 cups rice.
1 tspn salt.


Method:

First soak the urad/minapa papu and rice together 4-5 hrs and after its well soaked grind them together in a blender and make a fine batter, the batter should be like dosa batter consistency. Add salt to the urad batter and keep aside.

Now boil the channa dhaal/channaga papu in the presure cooker,later when the dhaal is cooked drain the water and add jaggery to it and cook again mixiing both channa dhaal and jaggery together.We have to cook this until its well cooked and its ready to form balls.(the dhall mixer should not be watery we should see that its dry enough to make good shape balls,If its watery we can give a good shape as well as when we fry them they splitter in the oil and makes a whole mess).When the dhaal is ready to make the balls take a lemon size dhaal mixture and make balls and keep them for 15 mnts in the fridge( this way the balls will become little stiff and it will be easy to dip them in the urad batter and fry and they dont observe more oil).

Now here comes the final part of cooking this dish.

Take the deep fry pan and heat the oil,when the oil is warm enough dip the channa/jaggery balls into the urad dhaal batter and drop them in the warm oil one by one and deep fry them till golden brown.When they are fried remove from the fry pan and serve them hot with few drops of ghee. and enjoy the dish:)

  

This traditional dish of andhra is my contribution for
Sailus JFI Event for dhaal for this month.

TAG WORLD CONFESSIONS

Thank you SUDHA'S SAMAYAL for tagging my for this meme.

Here comes the List:

5 ITEMS FROM MY FREEZER:

pickles from India
frozen veggies(corn,mixveggies)
Ice cream
home made popsiclus for kids
dry fruits brought from india

5 ITEMS FROM MY CLOSET:

Uptodate sarees/salwar suits
Jeweleries
Diksha's indian dresses
A rack with full of cooking books and telugu novels
Bobby's& hubby's outer wares

5 ITEMS FROM MY CAR:

Music cd's of some latest telugu/hindi songs
Tissue box
Toys
Story books
US/CANADA city maps


5 ITEMS FROM MY PURSE:

Credit/Debit cards
Health cards
Canadian citizen card
Shopping cupons
Cash


I would like to tag all those who have not been tagged for this meme.

Vankaaya Masala

This dish is from rayalaseema part of Andhra , they make this dish for spl occasions like festivals.The combination of Lemon rice with bengan masala its yummy. Its my all time fav food,This dish I had first time in my friends place her mom makes so good I have no words to express. The lemon rice which is served with the masala bengan is not the one we all generally make ,this is siletly diff from the original one.

TO make this lemon rice we need:

2 cups cooked plain rice.
3-4 green chillies chrushed almost to a paste.
1/2 tspn mustard seeds.
1/2 tspn bengal gram dhaal(chanaga pappu).
pinch of hing.
pinch of turmeric powder.
salt to taste.
curry leaves.
1 tbspn oil.
very light lemon juice 2tspns.

Make a seasoning of all the ingredients except rice and mix well with the rice.

Now here is the main dish vankaaya masala.

Ingredients:

1 pound brinjals sliced into 2 inch pcs.
2 small onion sliced.
2 tomatos sliced.
1 potato sliced.
1/2 cup grated fresh coconut.
1 tspn garam masala powder.
1 tspn red chilli powder.
1/4 tspn turmeric powder.
1 tspn mixed mustard/jeera/menthi
salt to taste.
2 crushed garlic.
curry leaves.
oil to cook.
fresh coriander to garnish.

Method:

Take a sauce pan and heat the oil when the oil is warm enough add the mustard/jeera/methi and wait till the crack,later add curry leaves. Now we can add the sliced onion and fry till light golden brown.Then add brinjal sliced and add salt (when ever we cook brinjal,its good to add salt as soon as we add the brinjals to the saute pan,this way we can prevent the brinjals from getting black)wait till the brinjals are half cooked later add tomato's sliced and potato sliced pcs and cook for a few mnts.Now its time to add the rest of the masala the fresh grated coconut,red chillie powder,turmeric powder,crushed garlic,garam masala,and fry well till the aroma comes out add little water to make it gravy. when its cooked remove and change to the serving container and garnish with fresh coriander leaves.

This dish goes well with any kind of rice items or roti,kulcha,parathas. 

10 Things I miss my families cooking meme

Thanks to Vineela and Sudha for tagging me for this great meme.When we remember amma the first thing we miss is amma chethi mudda,Now I am mother of 2 kids but even now I feel like I am small baby when I see my mom.I am proud to share about four great ladies in my life who are excellent cooks in this world.

The First lady is my great grand mom(grandma's mom).

I miss her sudda pappu with kodiguddu pulusu she cooks this lentil in a clay pot not on the stove top she use to cook the dhaal on the charcoal stove(bhoggula kumpati), the taste I cant forget till today.
I miss her gongura pachadi.
I miss her sweet bonda which she use to prepare with ragi flour and jaggrey.


The second lady is my grandma/ammama.

I miss her minappa garellu/urad dhaal wada and fresh coconut pachadi,chekkalu,chakodeelu,punugulu..............
She makes the best sweets the list of sweets are so many.
I miss her wadiyala pulusu,vullava charu,pappu charu........


The Third is my mom who has been trained under the first two great cooks.

I miss her spuzzy Idlis and peanut chutney, pesarattu upma.
she makes the best krispy paper dosa,mutton biryani,kobari annam,bhisi bhele bhat, vangi bhaat,cakes.
I miss her pickles like mutton pickle,mamidikaay pachadi,chintakaaya pachadi...........

The Fourth lady is my mother-in-law.

I miss her rotti pachallu like vankaya dosakaaya,pachi meerapa kaaya .
I miss her chicken curry,fish pulusu.
I miss her pala kovva/coconut ladoos covered with sugar syrup.

If I keep on telling their is a huge list going on . I try to copy their cooking style but till today I cant beat them.Hope I can atleast become perfect like them when I prepare this dishes to my grand kids:).

I would like to tag Santhi Sailus arjuna

My little Garden

Here is my small garden corner,It has moggra/mallepuvullu, kanakambaram, madara,gullabi,bhanthi,karivepaku,menthi kura.I have passion for gardening due to no much space as I stay in an apartment I use my patio corner for my gardening. I wanted to share with all my friends.

Menthi Kurra close up
Menthi Kurra
Karivepakku/Curry leaf
My garden corner
Bhanthi
Kanakambaram
Kanakambaram/Crossandra/Firecracker Flower
   Diksha asks for orange flowers every day
Garden view
My gardens first rose of this year

HARYALLI MURGH/CHICKEN IN GREEN GRAVY

  

Sorry friends I have problem with my system it had virous so it took me some time to fix the system at last I am back to my work their are ton's of dishes on my desk to post here is one of them.

As my kids love to eat chicken everyday in their meal. If I try to convince my daughter having chicken everyday is not good, she says ammama told me to eat healthy food and I will become a doctor, by hearing her cute words I could not stop myself cooking her fav dish for her. But she does not like to eat the same way all the time she says amma something new, I have to try something always, I can tell u they are tone's of varieties of chicken dishes from Indian cusine, here is one of them.

This dish is known as haryalli chicken or some people serve it as chilli chicken too.

Ingredients;
2 LB Chicken sliced.
2 red onion sliced.
1 bunch of fresh coriander.
10-15 mint leaves.
1tspn coscus seeds/gasagasalu/poppyseeds.
2tspns fresh grated coconut.
10 to 15 green chillies.(or reduce according to ur taste)
1 taspn ginger garlic paste.
1 tspn garam masala powder.
1/4 tspn turmeric powder.
salt to taste.
oil.
few curry leaves.
1 bay leaf.


Before we start making this they are few things we should prepare first.we have to make a paste of ingredients to marinate the chikcen .

to make the marinate make a paste of:
coriander leaves.
mint leaves.
grated coconut.
poppy seeds.
green chillies.
ginger/garlic.
blend all these ingredients together to make a fine paste, later add some salt and turmeric powder to this paste and marinate the chicken with this paste. and set it aside for a hour.

Now time to cook this haryalli chicken.
Take a sauce pan and add oil and heat up , later add bay leaf and curry leaves and fry for a second. Now add the sliced onion and fry till golden brown,later add the marinated chicken and fry well until the chicken leaves its fat.when the chicken starts leaving oil add enough water to make the perfect gravy u want.lastly add garam masala powder and cook for few minutes and remove from the stove and arrange it into the serving dish and garnish with fresh coriander.

This is a very simple dish.we can serve this dish with hot parathas, or any kind of friend rice items or plain rice.This dish is well known in rayalaseema part of andhra they call this dish as pacha chicken kurra(green chicken curry).As this is totally cooken with green chillies thats why they call it by this name.Hope u all will like this dish.

chikudukaaya veppudu/Indian broad bean fry

This is one my fav veggie I can eat this veggie cooked in any way,This is a simple traditional way of cooking Indian broad bean known as chikkudu kaaya in Telugu.Its available in most of the Indian grocesry stores sometime in chinese stores also.

   plate contains rice with pachimerapakaaya pappu,chikudukaaya veppudu,and ura mirapakayalu fried.

Ingredeints:

Sliced Indian Beana/Chikudukaayalu 1 lb
1 clove garlic crushed.
1/2 tspn salt.
1/2 tspn red chilli powder.


For tempering:
1tbspn oil.
1/4 tspn mustard seeds.
1 tspn channa dhaal(split chick peas).
4-5 curry leaves.
1 whole red chillies.
pinch of hing(asafoetida).


Method:

First take a sauce pan and add enough water and salt and boil the chikudukaaya pieces. When the beans are half boiled remove and drain the water and set the beans on the side later.
Take a fry pan and heat the pan adding oil to it, when the oil gets warm, add mustard seeds and wait this they start cracking then add channa dhall and fry till light golden brown . later add red whole chilli split into two pieces, curry leaves, hing and fry for a second. Now add the boiled beans and fry for few minutes.later add salt,chilli powder and mix well, fry till the beans is cooked till tender, lastly add crushed garlic cloves and fry for a second. and remove from the stove.

This can be served with rotis, and rice as a side dish, its hightly protein contained dish.