Peanut Laddu (Verusenaga Undallu)

Ingredients:

1) Ground Nuts (Peanuts) = 2 Cups.
2) Jaggery = 1 1/2 Cup.
3) Ghee = 1/2 tsp.
4) Elachi Powder = 1Pinch.

Method :

1) Take a wide pan fry the Peanuts without Oil and keep them aside

 2) Remove the skin of the Peanuts

3) In the same pan add 1 1/2 Cup of Jaggery along with 1/4 Cup of water
4) Once the Jaggery melts and starts boiling and keep them aside for 5Min then filter it to remove any dirt present in the jaggery.
5) Now add the Jaggery syrup  back to the cleaned pan then add elachi powder and boil to thick consistency.
6) 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 when you touch with fingurs..
7) Then pour the Peanuts to the jaggery syrup and mix well so that the Peanuts gets coated completely with Jaggery syrup then swith off the stove.
8) Apply Ghee or Oil on your palms.
9) Take a small portion and make small balls of it after cooling it  keep them in a air tight container.

Sweet Pongal

Ingredients:

1) Rice (Raw) = 1 Cup.
2) Moong Dal = 2 Tbl Spoons.
3) Water = 2 Cups
4) Milk = 1 Cup.
5) Jaggery = 3/4 Cup.
6) Ghee = 2Tbl Spoons.
7) Raisins = 2Tbl Spoons.
8) Cashewnuts = 2Tbl Spoons.
9) Coconut Pieces = 2Tbl Spoons

Method:

1) Wash the Rice and Moong dal.
2) Cook in Pressure Cooker add water and Milk and get 4 Whistles after the pressure released mash it.
3) Take a pan add 1/2 Cup of water then add jaggery to it  when it start melts filter  it because to remove dirt.
4) Then add jaggery syrup to the cooked Rice and Moong dal and then mix it, cook until it become soft and reduce the flame.
5) Take a small pan add 3 Tbl Spoons of Ghee after heating it firstly fry Coconut pieces and keep them in a bowl /plate then fry Cashewnuts,Raisins.
6) Finally add Elachi Powder and then mix all the fried items on the Rice.

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Tips.
1) Add the Jaggery syrup only after the Rice and Moong Dal  cooked completely.
2) Reduce the flame when adding Jaggery syrup.
3) If you feel the sweet Pongal is thicker add little more warm water /Milk to it.

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.

Veg Biryani

Ingredients:

1) Rice or (Basmati rice)  = 1 Cup.
2) Water = 2 Cups.
(For Basmati rice 1 1/2 Cup water (Soak 1/2 hr).
3)  Califlower = 1/4 Cup(Optional).
4) Green Chillies  = 4 Pieces.
5) Tomatoes =3 medium Size.
6) Onion = 3 medium Size.

7) Carrot = 1 Piece.
8) Beans =  7-8 Pieces.
9) Potato = 1 Piece.
10) Peas= few
11) Mint/ Pudina Leaves = Handfull
12 Coriander Leaves = 1Tbl Spoons.
13) Dhaniya Powder = 1/2 Tbl Spoon.
14) Garam Masala = 1/2 Tsp.
15) Red Chilli Powder = 1/2 Tsp.
16) Salt = Acc to taste.
17) Turmeric Powder = 1/2 Tbl Spoon.
18) Cloves = 2
19 Bay Leaves = 2 leaves.
20) Cinnamom = 1 inch Piece.
21) Ghee = 1/2 Tsp.
22) Ginger garlic Paste = 1/2 Tbl Spoon.
23) Oil  = 1 1/2 Tbl Spoon.

Method

1) Cut the Vegetables into small Pieces.
2) Grind Ginger,Garlic and Green Chillies.
3) Take a pressure cooker add 1 1/2 Tbl spoon of Oil after heating it add Cinnamom, Cloves, Bay Leaves and saute for about 1min
4) Then add grinded paste and saute till the rawness disappears.
5) Then add Garam Masala, Dhania Powder, Red Chilli Powder, Turmeric powder and saute for about
   1min.
6) Then add Onions, Tomatoes and saute till raw smell disappears.
7) Then add all the  Veg and Pudina leaves and saute till rawness disappears

  8) Now add rice and mix well with vegetables.

9) Now add 2 Cups of water and Salt cook in pressure cooker for about 4 whistles

10) And then switch off the stove after the pressure released add Coriander Leaves and 1/2 teaspoon of Ghee and mix well
11) Serve with Onion raita

Tips: About Onion

1) To prevent heart disease eat raw onion every day.
2) To treat eye irritations and headache eat raw Onion with food.
3) To stop cold and headache keep sniffing pounded Onion.

Puffed Rice Bajji Mixture (Maramaralu bajji Mixture)

Ingredients

1) Puffed Rice (Maramaralu ) = 2 Cups

2) Bajji = 2
3) Onion (Medium) = 1 (Finely Chopped)
4) Carrot = 1 (Medium) (Greated )
5) Tomato = 1 medium(Finely Chopped)
6) Fried Peanuts(Verusenagapappu) = 2 Tbl Spoons
7) Coriander Leaves(Kottimera) = 2 Tbl Spoons
8) Red Chilli Powder = 1/2 Tea Spoon
9) Salt  = Acc to taste
10) Chat Masala = 1 Pinch
11) Dhania Powder = 1 Pinch
12) Lemon Juice = 1 Tea Spoon
13) Sev = 2 Tbl Spoon
14) Oil = 1/2 Tbl Spoon
15) Roasted Gram (Gulla Senagapappu)= 2 Tbl Spoons

Method:

1) Take a wide pan add 1/2 tbl spoon of Oil after heating it fry peanuts and keep them aside
2) In the same pan toast the puffed rice for a min because to make it nice and crisp
3) Take a big bowl add puffed rice add 1/2 tbl spoon of Oil and mix well
4) Then add Salt,RedChilly Powder, turmeric Powder, Dhania Powder,Chat Masala and mix well
5) Then add Chopped tomatoes,Onion,greated Corrot
6) Then add Fried Peanuts,Sev, Roasted Gram, Coriander Leaves
7) Cut the Bajji into small pieces and then add into mixture.
8) Finally squeeze Lemon juice and mix well