Kobbari Thalimpu Annam(White Coconut Rice)

This is one of the  very easy and quick preparing recipe.In festival days especially in Devi Navarathrulu we prepare it as prasadam.This Kobbari annam(coconut rice)is white in colour and  ghee smell tempts us  to eat eagerly.Adding cashew nuts and dals are increases the tasty of the recipe.So that fry  correctly till they  become to golden colour.

Ingredients

rice	1 cup
grated coconut	1/2 cup
ghee	5 spoons
mustard seeds	1/4 spoon
cumin seeds	1/4 spoon
urad dal	1/4 spoon
chana dal	1/2 spoon
cashew nuts	1/4 cup
curry leaves	few
green chillies	5
salt	to taste

 Preparation

Take a fresh coconut and grate it .Do not use frozen coconut.
Wash the rice 2 times and drain the water and add 2 cups of water and cook in the pressure cooker and cooking vessel till rice become soft(not so soft).
Keep to cool.
Wash curry leaves and keep aside.

Method

1.Take a cooking vesssel or kadai.Put on the flame.
2.When kadai is heated add ghee.
3.When ghee is melted add mustard seeds.fry till they started to splutter.
4.Then add cumin seeds,urad dal and chana dal and fry till dals become to light golden colour.
5.Add cashew nuts and fry till it become to light golden colour.
6.Add chopped green chilli pieces and curry leaves.
7.Then add grated coconut and put off the flame.
8.The vessel heat is enough to fry the grated coconut.If you fry on the flame, the grated coconut colour may be changed(not remains in white colour).
9.Then add cooked rice  and salt and mix all well.
10. Take care when mixing the rice and grated coconut that should be mixed well.
11.Taste the salt. If salt is not enough add some more salt and mix all well.
12.This rice is very tasty and easy to prepare as prasadams also.This is one of the  parasadams in Navaratri Naivedyalu.....

Keep in the mind

We can add ginger pieces at the time of seasonings.Adding ginger is optional.
Add coriander leaves also.Finely chopped coriander leaves add at the end of the recipe.
Do not fry grated coconut and cooked rice that may be change the colour of the recipe.Add rice only after put off the flame.

Chana dal Purnalu

This dish is very traditional one and prepare  for some important and auspicious days.Making this sweet(topu) with different ingredients.Some use to prepare with dry fruits,suji,sugar etc...Iam preparing with chana dal and jaggery that is very tasty and store for 2 to 3 days with out keeping in the fridge.

Ingredients

chana dal	1/4 kg
jaggery	300 kgs
elachi	5
urad dal	100 grs
rice	250 grs
salt	pinch
oil	for deep fry

Preparation

Wash the chana dal and soak for 30 minutes.
Mash the jaggery into small pieces.
Take elachi in a mixier and blend for fine powder.
Soak  urad dal and rice for 2 to 3 hours.
After that blend them like dosa batter.Do not make watery batter.Some thick batter is need for make burelu(purnalu).Add little bit of salt.

Method

1.Take a pressure pan and add soaked chana dal and water(2 glasses) and cook for 3 whistles.
2.Open the lid when total pressure is come out .
3.If chana dal has more water then drain the water.Do not drain complelety .some water should be keep in it.
4.add mashed jaggery pieces and put these mixer on the stove  in medium or low flame.
5.Jaggery started to melt and make a syrup then add elachi powder. put off the flame
6.Keep aside to cool.After getting room temperature make small size balls .Put all balls in a big plate.
7.Take a kadai and put on the stove .
8.After heating the kadai add oil for deep fry.
9.Add chana dal and jaggery balls  into batter(urad dal and rice)and  ball should be covered with  batter.
10.Place these balls  in the heated oil and fry till light golden colour  comes then turn the ball second side and  fry that side also. 
11.After frying these balls place them in  a bowl
.
Traditional and one of the  prasadam recipe  burelu is  ready to eat...

Keep in the  mind

For Making crispy burelu blende the  batter(urad dal and rice mixer )   litte bit coarse.
Cook jaggery in chana dal mixer till syrup is formed.This type of making  burelu can eat more than 2 days with out kept in the fridge.
If you  like dry fruits you can add fried dry fruits in jaggery and chana dal mixer.
  Should be careful  when Placing balls in  the oil.Total ball should be covered with batter Other wise burelu become burn and oil is changed its colour.

Halwa puri

Ingredients

maida	1/4 kg(1 cup)
suji	1/4 kg(1 cup)
sugar	1/2 kg(2 cups)
water	700 ml(3 cups)
ghee	1/2 kg(2 cups)
elachi	5
cashew nuts	10

Method

1.add 3 spoons of ghee in a pan .
2.after melting the ghee add cashew nuts and fry until they turn  into light golden colour .keep them aside.

Rava kesari

very easy sweet and can prepare with in minutes.every one likes this one.offers this sweet as prasadam in festival seasons.

Ingredients

rava	1cup
sugar	1 1/2 cups
water	3 cups
elachi	5
cashew nuts	10
ghee	1/4 cup
food colour	pinch

goduma ravva sweet

ingredients

erra goduma ravva          1cup
(juvva ravva)
jaggery                             1 1/4cup
cashewnut                         10
kismis                                10
ghee                                 1cup
water                                4cups

Sweet Pongal chakkera pongal చక్కెర పొంగలి

ingredients

rice                       1cup
moong dal            1/2cup
sugar or jaggery   1 1/4cups
ghee                      1cup
kismiss                  10
cashewnut             10
dry coconut pieces 2spoons
water                     4cups
milk                       1cup


Method

1.wash rice and moong dal twice.
2.add 4cups of water and boil.
3.when 3/4 of  rice and moong dal  cooked add milk and stir very well and make rice and dal mixture softly.
4. take 1cup of water and 11/4cup of sugar (or jaggery )in a vessel and boil  until  sugar syrup became like honey.
5.add 2 spoon of ghee in a pan .
6.when ghee is melted add kismiss and cashew nuts and fry them.
7.when rice mixture completely cooked,add sugar syrup and stir very well.add ghee and stir the mixture well.cook for a while.
8.finally add fried dry coconut pieces,kismiss and cashew nuts.

Paramannam

This is famous old sweet.I think this may be the first sweet was prepared by our ancestors.Most of the Indians know this dish and like to prepare  in festivals as prasadam(naivedyam).
   

Ingredients

milk                1 liter
rice                  small glass(150grs)
jaggery            150grs(to taste)
sago                 75grs
semya               30grs
elachi                5
cashew nut       10
kismiss              10
ghee                  7 to 10 spoons

semya (vermicilli) payasam sago payasam

For semya(vermicilli) payasam better to take creamy milk for delicious tasty.don't afraid about creamy milk add some water when milk is boiling.

ingredients

creamy milk       - 1cup
water                  -2cups
vermicilli           -1cup
sago                   -1/2cup
sugar                  -11/2cups
 ghee                  -4spoons
cashew nuts       -10
raisins              -10
elachi                -5

Ravva Laddu

Ravva laddu made with suji(bombay ravva).Ravva laddu taste depends on frying suji properly.  flame should be keep sim or medium when you fry anything(especially suji ).If you put on high flame suji  colour will be change with out frying properly.Best to use thick bowl for frying anything to avoid immediate color change(black shade).

ingrediants


suji               -1cup
sugar            -1cup
ghee             -3/4cup
milk             -1/4cup
badam          -5
cashewnuts  -5
elachi           -6

గారెల పిండి(vada batter preparation)

గారెలు చేయటం చాలా మందికి తెలుసు . కాని  అందరికి బాగా కుదరవు . దానికి కారణం పిండి . గారెల పిండి ని బట్టి గారెలు వస్తాయి . 
గారెలు ఎప్పుడు golden shade లో ఉంటే బాగుంటాయి . పైన crispy గా ఉండి లోపల మెత్తగా ఉంటాయి . golden shade లో గారెలు రావాలంటే పిండి రుబ్బెటప్పుడు పెసరపప్పు కలపాలి .. 
ఒక పెద్ద  గ్లాస్ మినప పప్పుకి  ఒక cup పెసరపప్పు కలిపి నాన బెట్టాలి .. 
పిండి రుబ్బెటప్పుడు  water ఎక్కువ పట్టవు (ఇడ్లి ,దోసాల పిండి లాగా ). పిండి ని  మరీ గట్టిగ రుబ్బకూడదు (గారి గట్టిగా వుంటుంది )అలాగని మరి జారుగా రుబ్బ కూడదు. గారెలు చేసేటప్పుడు ఉండ రాదు .. అందుకే grinder తిరగ డానికి అన్నట్టు కొంచం కొంచం water పోసుకోవాలి .. సుమారుగా ఒక చిన్న glass  water  సరిపోతుంది .   గారెలు crispy గా కావాలనుకుంటే  పిండిని మరీ మెత్తగా రుబ్బకూడదు .పిండి ని ముట్టుకుంటే ఎక్కడో కొంచెం రవ్వగా(పలుకుగా )వుండాలి . అప్పుడే గారెలు నూనెలొ వేగేటప్పుడు  పైన పిండి crispy గ లోపల పిండి మెత్తగా వేగుతాయి .. గారెలు వేసేటప్పుడు చేతిని water  తో 
ప్రతిసారి తడుపుకోవాలి .. అప్పుడే గారెలు easy  గా నునె లోకి జారుతాయి ..గారే వేగిం దనటానికి గుర్తు  గారెకు వున్న hole నుంచి నునె బయటికి వస్తుంది