Pesarattu/ pesara dosa

Dhaniyala Karam/Dhaniya Powder

Dhaniyalu/Coriander Seeds   - 1cup

Minapappu/Urad dal             - 1cup

Sengabedalu/Channa dal      - 1cup

Red Chilli                               - 10   (as per taste)

Chintapandu/Tamarind           -  Lemon size

Garlic                                    - 10

Curry leafs(Optional)   - 15

Salt                                    - 2sp  (as per taste)

Oil                                     -  2sp

Take oil into a pan and make it heat.Now take all ingredients and fry them in oil. After they become cool, grind them to powder. 

Sambar Podi

Dhaniyalu/Coriander Seeds      -   3sp

Minappapu/Urad dal                -  3sp

Sengabedalu/Channa dal          -  4sp

Menthulu/Fenugreek seeds       -  1/4sp

biyyam/raw rice                        -  1/4sp

Red chilli                                  -  6

Take all ingredients  and fry them without oil.  After they become cool, grind them to a  smooth powder.

Rasam Powder/Chaaru Podi

Kandipappu/Toor dal             - 2sp

Coriander Seeds/Dhaniyalu    - 1sp

Miriyalu/black pepper            - 1/2sp

Jeelakarra/Jeera                    -  1/2sp

Red chilli                  - 10  (as per taste)

Take all ingredients  raw and grind to a  smooth powder.

(No need to fry them)

Sweet pongal/Jaggary pongal/Bellam pongali

This a traditional and tastey sweet, which every one would like to prepare at home. And the specialty of this is, it's the most preferd offering to the God.

Ingredients:

Rice - 1cup

moong dal/pesera pappu - 1/2cup

jaggary - 1 cup

milk - 1cup

ghee - 4tbsp

cashew nuts - 10

elachi powder- 1/4 tbsp

water - 5cups

Preparation:

1.Wash rice and moong dal and keep it aside

2.Start boiling 3 cups of water in a cooking vessel.

3.After it boild add teh rice and moog dal to it and let it cook, keep stirng it in the middle.And keep adding some more water , to avoid rice from burning.

4.In a frying pan, fry caswew nuts in ghee and keep it aside

5.add elchi powder to the cooking rice

6.After rice cooked a bit smooth or 3/4 cooked well now add crushed jaggry to it

7.let it cook till teh jagry metls

8.Now add milk to it and let it cook for more 5min

9.Now add the fried cashew nuts & ghee to the cooking rice.If you add more ghee , it will increase the taste.

10.Let it cook till rice become very smooth.

11.After rice become smoth , now remove from the flame.

Your sweet pongal is ready now.

Onion Pakoda/vulli pakoda/gatti pakoda

This is a the famus andhra spl item.We love to eat pakoda in the evening..that in times of rain..this is the one which every one like to have ...if you try this you will never forget the taste of this..






Ingerediants :

• Besan flour/sanaga pindi - 1cup
• rice flour/biyyam pindi - 1/2cup
• onions - 2 or(2cups)
• salt - little bit
• ghee - 2 tbsp
• coriander leaves - some (optional)
• fried ground nuts - 1/4cup (optional)
• oil - to fry
• green chills - 5

Preparation:

1. Cut the onions like slices,cut green chilles and coriander leaves
2. Take the besan flour,rice flour into a bowl and mix well
3. Now add the salt,ghee,onions,green chilles,coriander leaves, ground nuts to the flour and mix well.
4.Sprinkle some water in that , and mix it well.just add 3 or 4 spoons of water.not more than that.(If you mix more water , ur pakoda will not be proper)
5.Now take oil in a pan and heat the oil.
6.once it is hot, keep it in medium flame and take the pakoda batter and drop in the oil ass small small ammount(like ball ).
7.Once the pakoda turns in to brown color remove it from oil and take onto a tissue papare arranged plate. (Tissue paper will absorb extra oil).

Your hot hot pakoda is ready :)

Small tips for better cooking

• If you want to get rid off the tears while cutting onions, keep the onion in refrigerator for 15min.
• If you are using turmeric and onions in cooking, add turmeric after onions fully cooked. Otherwise it is difficult to know whether onions cooked well or not.