Andhra Pappu Chekkalu

This is traditional snack item  in adhra and  in olden days people used to prepare this snack item with the combination of  sweets like boondi  laddu,sunnundalu,ravva laddu,......This  is easy snack but should have  idea about dough and frying the chakkalu.Do not make dough thin and do not fry till dark colour appears. When you eating this chakkalu, fried chana dal crushed between our teeth and gives yummy taste.Traditional food is always nice...

  

 Ingredients

rice flour	1/2 kg
salt	1 spoon
cumin seeds	1/4 spoon
ginger	1 inch  piece
green chillies	4
chana dal	75 grs
butter	75 grs
oil	1/2 kg for deep fry

 Preparation

Wash the rice and soak for 12 hours.After that drain the water completely and add in the mixie jar and make a fine powder.This is rice flour.Flour should be fine powder and should not have any lumps.
Wash chana dal and soak for 2 hours.Then drain the water and keep it aside.
Wash green chillies and ginger and Peel the ginger and cut into small pieces.
Take a mixie jar and add green chilli pieces,ginger and salt and make coarse paste.
Take a big  mixing bowl and add rice flour (with out lumps),ginger, green chilli paste,cumin seeds,soaked chana dal and butter and mix well.
Take a vessel and add 2 cups of water and heat it.When water is heated put off the flame.Then add this hot water little by little in to rice flour mixture and make a dough.Do not add total water.Taste the dough.If salt is not enough add some more salt and mix the dough very well.
Take a small portion of the dough make it as flat shape(  wishing shape).Do all like this remaining dough.

Method

1.Take a thick bottom kadai and put on the flame.
2.When kadai is heated add oil for deep fry.Put the flame in high.
3.When oil is heated put the flame on low or medium.
4.Then place flat shape chakkalu in to oil and fry till they become brown colour.
5.When one side become brown colour then turn into other side and fry that side also till brown colour appear.
6.After that remove this chakkalu from the oil and place them on  paper napkins for absorb excess of oil.
7.Fry all chakkalu like this.Keep to cool them.
8.When they become to room temperature, store  in air tight container.

Keep in the mind

Making dough is important.Do not add more water.Adding little by little you may understand the consistency of the dough and make the dough perfectly.Thin dough can absorb excess of oil.
Adding butter is optional.If you feel high calorie then add 3 to 5 spoons of hot oil and mix the mixture.
Some people like to add curry leaves when making the dough.Adding curry leaves is optional.Of course it's gives nice taste to the chakkalu.

Baby Corn Machurian recipe

This is a chinese dish .Manchurian varieties are very famous in china.These manchurian recipes are children favourite ones.Not only the children now a days every one loves this type of snack varieties.You can make this one very easy and quickly with out any cooking experience.Interesting is important to cook any recipe.This is very good snack for evening when children coming from the school .They feel surprise if you prepare this at home.

Green vada Mint vada

Ingredients

chana dal	1 glass(200 grs)
salt	to taste
green chillies	6
ginger	small piece
mint	some
coriander leaves	some
curry leaves	some
onion	1
oil	for deep fry

Nuvvula Pulihora నువ్వుల పులిహోర

Ingredients

rice                    1/2 kg
sesame seeds     50 grs
turmaric             1 spoon
salt                     to taste
tamarind            70 grs
jaggery               small piece
oil                       5 spoons
mustard seeds     1 spoon
chana dal            1spoon
urad dal              1 spoon
peanuts               2 spoons
curry leaves        some
green chillies      6
red chillies          6
  
Method

1.roast sesame seeds in a pan.
2.when sesame  seeds became to light brown colour( gives good smell),then put sesame seeds in a jar make a fine powder.
3.soak the tamarind in a glass of water.
4.after some time(15minutes) add 2glass of water in tamarind and make tamarind juice.add salt and small pieces of jaggery and boil until juice became very thick(honey like consistency).put off the flame.
5.wash the rice two times and cook the rice with l liter of  water.
6.put a pan on a stove .
7. add oil ,after heating the oil add green chillies and fry them.
8.add mustard seeds when they start splutter add red chillies,urad dal,chana dal and peanuts.
9.when dals became into brown colour  add cashew nuts , turmaric and sesame powder.
10.finally add asafoetida and curry leaves.put off the flame.
11.add cooked rice and tamarind juice .mix very well.

Pulihora

ingredients

rice                   1/2kg
tamarind           75grs
salt                    20grs(to taste)
oil                      6spoons
mustard seeds   3spoons
chana dal           3spoons
urad dal             3spoons
cashew nut        20
peanuts              some
curry leaves       some
asafoetida          1/4spoon
turmaric             1/2spoon
red chilli            10
green chilli        10
ginger                small piece

Method

1.soak the tamarind in a glass of water.
2.after some time(15minutes) add 2glass of water in tamarind and make tamarind juice.add salt and small pieces of jaggery and boil until juice became very thick(honey like consistency).put off the flame.
3.wash the rice two times and cook the rice with lliter of  water.
4.put a pan on a stove .
5. add oil ,after heating the oil add green chillies and fry them.
6.add mustard seeds when they start splutter add red chillies,urad dal,chana dal.
7.when dals became into brown colour  add cashew nuts ,ginger pieces and turmaric.
8.finally add asafoetida and curry leaves.put off the flame.
9.add cooked rice and tamarind juice .mix very well.
10.if you want add more salt and turmaric.