Puffed Rice Balls (Maramaralu undalu)

Ingredients:

1) Puffed Rice (Maramaralu) = 4 Cups.
2) Jaggery (Bellam)= 1 Cup.
3) Water = 1/4 Cup.
4) Ghee = 1 tsp.
5) Elachi Powder = 1 Pinch.

Method:

1) Take a thick wide pan add 1 Cup of Jaggery along with 1/4 cup of water.
2) Once Jaggery melts and starts boiling and keep them aside for 5min then  filter it to remove any dirt present in the Jaggery.
3) Add the Jaggery syrup back to the cleaned pan, then add Elachi powder and boil to thick consistency (not string consistency, should be even thicker than normal string consistency) and set aside.
4) Take a bowl or plate with little water, drop little Jaggery syrup into water to test the thick consistency and it should become slightly hard ball form when you touch with fingers.
WITHOUT DELAYING ANY FURTHER FOLLOW NEXT STEP TO AVOID HARDNESS OF JAGGERY
5) Then pour the Puffed Rice to the Jaggery syrup and mix well, so that the Puffed Rice gets coated completely with Jaggery syrup then switch off the stove.
6) Apply Ghee or Oil on your palms.
7) Take handful Jaggery coated Puffed Rice mixture to prepare Puffed Rice balls.
8) As and when Jaggery coated Puffed Rice mixture in the Pan becomes hard, heat it for a minute to soften the mixture to prepare the balls easily.
9) After preparing all the balls, keep them aside till they come to normal temperature. Store it in in a air tight container to retain the crispiness.

Tips : 1) Don't let the Jaggery coated Puffed Rice mixture cool because it will be very hard to prepare Puffed Rice balls.

Tips about Jaggery:

1) If you have running nose take Jaggery with Curd, it will stop runny nose.
2) To cure partial headache, take Jaggery with Cow's Milk four times a day on empty stomach.

Wood Apple Chutney (Velakkaya Pachadi)

Ingredients:

1) Wood Apple (Velakkaya) = 2

2) Green Chillies(Pachimirapakayalu) = 4 Pieces.
3) Red Chillies (Yendumirapakayallu)= 2 Pieces.
4) Turmeric Powder (Pasupu) = 1 Pinch.
5) Urad dal (Minapappu)= 1/2 Tbl spoon
6) Chana Dal (Pachi Senagapappu)= 1/2 Tbl  spoon
7) Oil = 1 Tbl Spoon.
8) Jaggery ( Bellam)= 1 tsp
9) Salt = Acc to taste.
10)Asafoetida (Inguva) = 1 Pinch
11) Mustard Seeds(Avallu) = 1/2 tsp
12)Cumin Seeds(Jeelakarra) = 1/2 tsp.


Method :

1) Break the Wood Apple and scoop out the pulp

2) Take a small pan add 1 Tbl Spoon of  Oil after heating it add Mustard Seeds after spluttering add Urad dal,Chana Dal,Cumin Seeds,Red Chillies,Green Chiliies, Hing and fry until turns in golden colour and then switch off the stove and allow it to cool

 3) Then grind all the fried ingredients and then add Salt,Turmeric Powder,Jaggery and grind it

And serve with hot plain rice

Bottle gourd Curry (Sorakaya Kura)

Ingredients:

1) Bottle gourd (Sorakaya) = 1
2) Onions  =  1(Finely Chopped).

Grinded powder:

1) Channa dal (Pachi senagapappu)= 1/2 tbl Spoon.
2) Urad dal(Minapappu) = 1/2 tbl Spoon.
3) Cumin Seeds(Jeelakara) = 1/2 tsp.
4) Ground nuts (Veru senagapappu)=  1/2 tbl spoon.
5) Red  Chillies = 4-5 Pieces.
6) Jaggery (Bellam) = 1 Tbl Spoon.
7) Tamarind (Chintapandu) = small Piece.
8) Oil = 1/2 Tbl Spoon.
9) Dhaniya = 1/2 Tbl Spoon.
10) Coconut (Dry) = Small Piece
11) Turmeric Powder = 1 Pinch.


Tempering /Talimpu:

1) Oil = 1/2 tbl spoon.
2) Mustard seeds = 1/2 tsp.
3) Urad dal = 1/2 tsp.
4) Red Chillies = 1 Piece.
5) Cumin Seeds = 1/2 tsp.
6) Curry Leaves = 1 Spring.
7) Asafoetida (Inguva) = 1Pinch.

Method:

1) Peel the skin of bottle gourd and cut into small pieces

2) Take a small pan fry Ground nuts(without Oil) and keep them aside after cooling it remove the husk
3) In the same pan fry Dhaniya,Red Chillies,Channa dal,Urad dal,Cumin seeds,Dry Coconut pieces and keep them aside after cooling it add Tamarind,Jaggery and then grind it

4) Take a cooking vessel add a  1 Tbl spoon of  Oil heating it add Mustard Seeds, Urad dal, Cumin Seeds, Red Chillies, Curry leaves, Inguva and fry until it turns to golden colour. Then add Onion and cook it, after that add Bottle gourd pieces and add some water, Turmeric powder, Salt and cook in pressure cooker until you get 2 Whistles. After the pressure is released, if there is any excess water stir it and then add the grinded powder and put the lid on it for 1 min and then switch off the stove

Serve with hot plain rice and Roti

Tips about Rice

1) To help improve digestion,eat rice (Boiled) gruel with a pinch of Salt.
2) To get rid of rashes due to sweat take the water which has been used to wash rice and wash the face with it.