Rain.. Music n Mirchi Bajji/Mirapakaya Bajjilu

OK.. imagine this... Its mid afternoon on a beautiful day.. its a little chilly and raining outside.. the lawns are greener... the row of houses looks newer.. everything seems brighter and prettier.. as the sun peeks from behind the blobs of clouds.....a faint rainbow .. decorates the busy skies..And a gentle breeze blows..the sprinkles..from the rain drops.. into the house through an open kitchen window...where someone is standing looking out.. waiting for someone..to come home and enjoy the sound of rain drops...Whats a girl to do...when she is all alone at home?! Listen to her favorite compilation of romantic songs..sing and dance...and make something hot, spicy and yummy ofcourse !!

"Tip Tip Barsa Paani.. Paani ne aag lagaayi.. Aag lagi ..dil mein tho.. dil ko teri yaad aayi... Teri yaad aayi tho ... jal utha mera bheega badan.. ab tu hi bataao sajan.. main kya karoon.. !! Aa haa aaha aaha.. aaaa aaha ... aaaha.. !!" - Its the hindi song from the movie "Mohra" picturized on Raveena Tandon and Akshay Kumar.. !! Kind of ..uhu uhu(sensual) rain song... :) Love it.. ! ;)Singing and listening "Rain" themed romantic songs.. makes me wanna make these yummy spicy hot "mirchi bajjis" .. !! And thats what I am sharing here... !

Mirapakaya Bajjilu/Mirchi Bajji

Ingredients:
Peppers (Banana Peppers or Serrano peppers or Jalapenos.. anything thats not too thin and not too spicy)
Besan/Gram Flour
Salt
Chilli Powder
1 tsp Baking powder
Oil to deep fry

Masala to spinkle:
Chat masala Or
Coriander powder + salt + chilli powder
Process:
Preparation: Slit the green chillies length-wise but not fully. Use a fork to remove the seeds. Then apply the stuffing paste with a spoon. (Your hands will burn due to the hot chillies.. if you do it bare hands)

Mix the besan, salt, chilli powder and baking powder together. Add water so that the batter is of thick running consistency. Dip a vegetable and see if the batter sticks to it, if it doesnt, then you need to add more flour. If it sticks like blobs and not smoothly, then you probably need to make it a little bit more running.

Dip the chillies in batter, drop gently into hot oil and fry until done. For added taste, do it twice. Sprinkle with the masala powder and serve hot.. !! Ketchup.. and vegetable chutneys would be great sides to this too..

Variations :
Sometimes, I use Banana Peppers and stuff them with onions mixed with the masala.
For stuffing, you can also mix sesame/peanut powder with cumin and tamarind sauce

This goes to Sunshine Mom/Harini's Jukebox event.. and to my Sunday Snacks - Hot n Spicy event
.

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Best Wishes and Ugadi Special Menu

Wishing you all a very happy ugadi. (Ugadi Subhakankshalu !) May the new year shower you and your family with health, happiness and prosperity..

Ugadi (or Yuga(Age) - Aadi(Beginning) means beginning of an age/era) is a spring festival, and representation of a new beginning, of a new year.. just like the trees have new leaves and new flowers. Its the first day of the New year as per the Lunisolar calendar followed by some regions in India for festival and astrological calculations. It is celebrated as the new year day by Telugu people and Kannada people all over the world. Marathi people celebrate the same day as Gudi Padwa.

Like all festivals, muggus/rangoli in the front yard of the home is the first thing women do. New clothes, good food.. and then we spend the day listening to the Panchangam. The Panchangam is the forecast (based on planetary positions as per Telugu astrology) of what the new year holds for specific raasi (zodiac) people, in various areas (relationships, health, finance etc.,), also for countries and states etc., On TV there are special Ugadi programs which we enjoyed also as kids.. !Its one of the most celebrated festivals for all Telugu people in the world. Many families have some traditional things they make as a part of the menu.. And here is what we do..

Ugadi Pacchadi:
Ugadi Pacchadi is a must have on the day of Ugadi. Just like everything in nature is new, all things that go into the pacchadi.. are "new" for the season.. The idea behind the Ugadi pacchadi is to combine "Shadruchulu" or the 6 Tastes. Sweet or Theepi, Bitter or Chedu, Sour or Pulupu, Salty or Uppu, Spicy or Ghaatu/Kaaram, Ogaru..(Astringent??) . The tastes are like the various emotions and feelings we go through in life.. Good, bad, happiness, sadness, unpleasantness etc., Each ingredient of this pacchadi, adds one or more of these tastes..This is how my mum used to make it and I continue that as well.

Ingredients:
Jaggery (broken into small pieces and soaked over night, OR if you are preparing same day, grate it finely)
Raw Green Mangoes (skin peeled, and diced into 1 inch pieces)
Tamarind (Soak and get the juice)
Coconut (Fresh one, diced into 1 inch pieces)
Neem Flowers (if not available, substitute either with grated bitter gourd or powdered fenugreek seeds)
Oma (Ajwain/carrom seeds)
Salt as per taste
Chilli powder as per taste
Water
Process:
Traditionally, the night before Ugadi, a "new" clay pot is used to soak some "new" jaggery overnight. The next day, all the other ingredients are added to it, to prepare this interesting, delicious concoction of various tastes. If you havent done all that, just grating the jaggery and mixing it with water should be good.

Back in India, freshly bloomed flowers from the Neem tree are used for the bitter flavoring, but due to unavailabilty of those here in the US, I substitute it with equally bitter, grated bitter gourd. You can also use powdered fenugreek seeds powder(menthi podi/methi powder). Add little as per taste to the jaggery water.

Then, the raw green mangoes are fresh for the season, add the diced mangoes to the mixture. Also, new tamarind juice that is available for some sour/tangy taste. Add the tamarind juice to the jaggery juice, add to it some coconut pieces, add some salt and some chilli powder and some ground oma powder.. and adjust, the sour, sweet, bitter and the water to your liking and so that you are able to get all the tastes in this mixture.

The way I make it, the sweet taste is dominant with that taste.. wishing for more happiness in life in the new year. There are many variations in different regions of Andhra Pradesh.. We make it like a drinkable juice consistency as in the pictures.


Bakshalu/Bobbatlu:
My mom's Bakshalu are famous among our family friends.. and everyone looked forward to Ugadi when she made a whole bunch of these delicious traditional sweet flat breads and sent them to near and dear.. :) I continue the tradition, though not as perfect as my mum's mine turn out decently well.. too :p One of my friends here from Bangalore also makes these they call them "Obbattu".



Bakshalu/Bobbatlu/Obbattu
Poornalu/Poornam Boorelu

Pulihora:
Some kind of special rice is always on the menu for every festival. Mom always made pulihora.. Its the best, most loved I like to prepare the Mango pulihora for Ugadi, due to the availability of yummy sour tasting mangoes :)

Mango Rice (Mamidikaya Pulihora)
Lime/Lemon Rice (Nimmakaya Pulihora)

Vada:
Some kind of snack is always a must too. And since this is everyone's favorite, I make this almost for every festival.

Masala Vada
Moong Dal Vada
Onion Vada

Check out the Festival Section for more ideas for the special festival menu :

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Variety Rice Dishes - Rice Mela

Cooking up different rice dishes is one of my favorite things to do. They are flavorful, most of them are quick to make.. and are filling just by themselves, without additional side dishes.. Most of these are my versions of the popular favorites.. :)

Here are some of the rice dishes at All Thingz Yummy.. (More Rice Dishes here..)

Multicolor Bell Peppers In Rice


Cilantro Rice


Easy Green Peas and Tomato Rice


Chicken Biryani


Raw Mango Pulihora


Gongura Tomato Rice


Seasoned Yogurt Rice


Quick Lentils and Rice/Khichdi


Sending all of these to Srivalli's Rice Mela Event @ Cooking 4 All Seasons:

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Quick n Easy Moong Dal Laddu/Pesara Sunnundalu

I was getting ready to leave for a week-long business conference in a different city. It was 2 hrs before I have to leave to the airport and suddenly my almost 3 yr old comes up to me and asks "Mommy I want sweet. I want laddu. Make laddu..." This is the first time I will be away from him ever since he was born and it was heart-breaking to me.. just to think of it.. So, when he asked me this, I couldnt say no. I quickly made these delicious, healthy laddus to satisfy his sweet/laddu craving. Then I left.. and my hubby told me after I came back that the little one did enjoy them quite a bit.


Ingredients:
2 Cups Moong Dal
1.5 Cups Sugar (powdered) - more if you like sweeter laddus
Ghee as needed

Process:
Dry roast the moong dal in a wide pan. When its light browish/pinkish color, turn off the heat. Grind it into powder(very slightly coarse/fine powder is ok). Add the powdered sugar to it. Mix well. Warm up some ghee and add little to some portion of the powder to make it wet enough to shape round balls/laddus with it. Make the laddus while its still warm. Repeat the same with rest of the dal-sugar mixture. Store the laddus in an airtight container. Will keep well for a long time.

The proportions mentioned make about 20-25 small laddus. I think the small laddus are good enough 1 serving size. They melt in your mouth instantly. My son loves these and I think its a great sweet treat and the protein packed moong dal makes me feel less guilty about giving sugar to him :) Enjoy !!

This goes to the Sunday Snacks - Fix It event that I am hosting this month.

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Yummy Sugar Coated Shells/Gavvalu - An easy traditional dish

Like all festivals, this Diwali also...I had some grand plans to make a whole bunch of traditional dishes..But being extremely busy that week at work, and a whole lot of stuff going on at home, I just couldnt find enough time to make much.. ! But, I didnt wanna just do nothing.. So, I made this really quick traditional dish I used to enjoy helping my mom with.. when I was a kid.. It was so much fun to press the dough on the "Gavvala Peeta" or the wooden tool used with grooves to make these.

Gavvalu means "Shells" in telugu. These things kind of look like the sea shells.. the sugar probably resembles the sand..and thats probably why they got their name.



Ingredients:
All purpose flour (I made half with this and half of them with whole wheat flour)
Oil for deep frying
Sugar
Pinch of Cardamom powder

Gadgets/Tools needed : Gavvala Peeta. I'll post a pic of that soon. If you dont have this you can use a "New Comb" with narrow teeth too.

Process:
For the Syrup:
First, you need to prepare the syrup. Depending on how much quantity of flour you are using, you can time the syrup making so that its done by the time you are done frying the gavvalu...since the syrup needs to be hot or atleast warm when put them in. The syrup needs to be in the "soft ball stage" as mentioned in the following "Sugar Stages" link. When done, spinkle the cardamom powder for added flavor.

Gavvalu:
Add some warm oil to the flour and mix the dough like you would for puri or chapathi. It should be medium firm. Not sticky. Make tiny 1 inch diameter balls. Apply some oil to the comb/gavvala peeta. Hold it in one hand(left if you are right handed person), while you press and roll the tiny ball of dough on it with the thumb of your other hand. As you are pressing and rolling the ball, the dough is pressed against the grooves and develops a shell like patter and also curls up like one. This is so much fun to make.. :) I used to ask my mom when she is going to make them, not only to eat them.. but to press on these things too..Fry these in medium hot oil. When done, drop them into the hot/warm syrup. Let them sit for sometime and then remove and put on a plate. Repeat the same with all of the gavvalu. Another way is to put the fried gavvalu in a shallow bowl/tray and pour the syrup on them and mix well and let them cool. This is what I did. The key is to put the right amount of syrup.

Variation:
If the syrup thing seems tricky, you can just skip it and use just some powdered sugar instead. And sprinkle it on the Gavvalu when done. This is much easier. Tastes pretty good too.. But the syrup ones are tastier cause it sticks better :)

Let it cool completely and then separate the individual gavvalu. Discard the extra sugar and store in an airtight container. Will keep well for a long time. Enjoy.. !!

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Quick Coconut Semolina/Rava Treats - Yummy Festival Feast - Diwali

Its a weekday evening.. and an important festival, you just got back from work.. and you want to make some kind of traditional sweet things.. ! You want to make not only the sweet things but have a whole menu planned out for the evening..This will come in handy for such days :) (Which seems to be too frequent for me this year.. since all the big ones seem to be falling on week days this year ) With little effort and very simple ingredients, its sure to please your family..


Ingredients:
2 Cups Fine Sooji/Semolina/Upma Rava
2 Cups Dry Coconut Powder
1 1/2 Cups Sugar (you can add 2 cups if you like more sweetness)
7 Oz Evaporated Milk (You may have to buy a 10 Oz can and use appropriate part of it)
1/2 tsp Fresh ground cardamom powder/Elaichi powder
1/2 stick butter or ghee
1/2 cup almonds (coarsely powdered and roasted in some butter/ghee - you can use Cashews too)
Some slivered almonds for decoration

Process:

Add some butter to a wide pan, add the rava and roast it until you smell the nice aroma of rava. Powder the coconut and sugar. And mix them to this rava and stir for a few minutes on low heat. Add the cardamom powder, the almond powder and mix well. Measure and add the required amount of evaporated milk. Mix once and turn off the heat. Stir in the mixture well into the milk until all the milk is absorbed into the mixture. Make sure there are no dry rava lumps... Put this mixture in a wide plate or dish and use a spatula to even it out. Let it dry for a few minutes.. Cut into desired shape.. Decorate with the slivered almonds and serve after they are completely cold and dry. Takes atleast an hour.. or so. Wait until completely dry before storing.

Enjoy !

This recipe is for the event that I am currently hosting..

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Raw Green Mango Rice /Pacchi Mamidikaya Pulihora

This is another one of the traditional favorites made on festival days especially in seasons when raw mangoes are abundantly available :) Which would usually be spring time in India. I am lucky to have found them here at the Indian Grocery this October..


Ingredients:
2 Raw Mangoes(peel skin, discard. Grate the mango by hand or Food Processor)
3 Cups Rice
1 tsp Black mustard seeds
1 tsp Cumin seeds
2 tsp Turmeric
1/2 Cup Peanuts
1/2 Cup Cashew Nuts
2 Tbsp Oil
2 Tbsp Skinned Black Gram/Urad Dal (Minapa Pappu)
1 Sprig of Curry leaves
4 Green Chillies (cut vertically into 2)
4 Dry Red Chillies
Salt as per taste

Process:
Add 1 Tbsp turmeric to rice, salt and appropriate amount of water and cook. In a separate pan, add the oil, when its hot add in Peanuts first, then red chillies, peanuts, then green chillies and all other spices... Saute until the mustard seeds splutter. Add in the grated mango and add some salt. Saute for a couple of minutes and remove from stove. Spread the cooked rice in a wide plate/dish so that the steam escapes a bit. After most of the steam is gone, add the prepared tempering/seasoning to the cooked rice and mix so that the rice is well blended with the tempering..

Tastes great just by itself. Or, serve with curd/yogurt. Enjoy !

This was the first time my little one tasted this rice.. and man he loved it.. ! Asked for it a couple of days after it was all gone.. !


This goes to the event that I am hosting this month.
This recipe goes to the WYF - Party Food Event hosted by EC @ Simple Indian Food
This recipe goes to the SWC - AndhraPradesh Event hosted by Hari Priya Reddy@Indian Hut.
This recipe goes to Srivalli's Rice Mela Event @ Cooking 4 All Seasons.

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Seasoned Yogurt Rice/ Dhaddhyojanam

Yogurt rice is usually the last course of the meal in a typical andhra home. At temples and on festivals, this seasoned yogurt rice or Dhaddhojanam (as its called in Telugu) is offered as prasad after puja. This is the easiest prasad and one of the tastiest :)


Ingredients:
2 Cups Rice
1 Cup Plain Yogurt/Curd (or more depending on desired consistency)
2 Tbsp Peanuts
2 Tbsp Cashew Nuts
1 Tbsp Ghee
1 tsp Black Mustard seeds
1 tsp Cumin seeds
2 Tbsp Skinned Black Gram/Urad Dal (Minapa Pappu)
1 Sprig of Curry leaves
2 Green Chillies (cut vertically into 2)
2 Dry Red Chillies
water as needed for desired consistency
Fresh chopped cilantro for garnish (optional)
Salt as per taste

Process:
Cook the rice with some extra water so that its very soft. When done, add salt and mix well. Mash some rice as you are doing this. Add the yogurt and mix really well. You may add more yogurt or may be water to adjust the consistency to your liking.I like mine to be not too hard, and not too runny. In a pan, warm up the ghee, add all the ingredients for tempering/seasoning and saute until done. Add this to the rice and mix well. Garnish with cilantro.

Variations :
Add in some grated carrot too for more color and flavor. My mom garnishes this with Pomegranate seeds.. I love that look.. and taste..

Serve warm with pickle. Enjoy !


This recipe goes to the event that I am hosting this month.
This recipe goes to Srivalli's Rice Mela Event @ Cooking 4 All Seasons.

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Navaratri Celebrations & Prasad (Bathukamma Powders/Podis)

During the Navratri days, people in the Telangana (Northern region) area of Andhra Pradesh, India ..celebrate every evening.. by women getting together, singing songs, and dancing around these wonderful flower arrangements called "Bathukamma". At the end of the evening..nearing sunset, the flowers are set for sail in a river/creek and everyone exchanges their prasad. More about Bathukamma festival here.. Ironically, I have not seen much of these celebrations while I was still in India.. (probably because of my city dwelling.. and not being married :)) but, here in the US, we have been celebrating this pretty well.. !! Last night, some of us here, got together for the same.. and the following were the traditional offerings for the day at our home..

(Left to right : Peanut Podi, Mango Pulihora, Sesame Podi, Dhaddhyojanam, Moongdal Podi)

Ingredients:
3 Cups Sugar (Grind it into a fine powder and keep aside)

Peanut Podi/Palli Podi
2 Cup Peanuts
1 cup Jaggery (Grated)
1 cup Powdered sugar (from the step above)

Roast peanuts and grind them into a powder. Mix the grated jaggery with the peanut powder and grind again into a fine powder. Add the powdered sugar and mix well.

This is how my "Bathukamma" floral arrangement turned out :) The marigold, roses, gerbera daisies and the hostas are all from our garden.


Sesame Podi/Nuvvula Podi
1 Cup Sesame Seeds
1 Cup Sugar

Dry roast the sesame seeds and grind them into a fine powder. Add the powdered sugar and mix well.

Some traditional rangoli designs for the day..


Moong Dal Podi/Pesarla Podi/Moong Laddu
1 Cup Moong Dal
1 Cup Sugar
2 Tbsp Ghee

Dry roast the dal. Grind into fine powder. Add the powdered sugar and mix well. Add warm ghee and mix well. You can make this into laddu by adding more ghee and shaping them as laddus.

Here are the recipes for the Mango Pulihora and Dhaddhyojanam ..

Traditionally dressed married women, and young girls dance around the floral arrangements, while singing some folk songs..


Here are some of our "Bathukammas" floating in the creek...



This post goes to the following Navratri event hosted by LG @Taste of Mysore :

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Kariyalu/Kajjikayalu

Referred to as "Kariyalu" or "Garijelu" or "Kajjikayalu" in different parts of andhra pradesh, this is a traditional sweet that is a must at many occassions/festivals. There are many different stuffing options including sesame, jaggery mixture, kova/mawa,some people add powdered nuts mixture or poppyseeds too . "Karanji", "Gujjiya" are similar north indian sweet things.

Last saturday, there was a tradional style baby shower at one of our friend's place. I wanted to make something that is somewhat easy and what best than these...

Ingredients:
------------
3 Cups All purpose Flour / Maida

3 Cups Finely grated dry coconut powder
1 Cup Fine Sooji / Semolina / Rava
1.5 Cups Sugar
5 tbsp Ghee
1 tsp Salt
1 tsp Baking Powder
Oil to fry

Process:
--------
Roast the coconut powder and sooji separately with some ghee. Mix them together,add the sugar and let the powder cool. Meanwhile add salt to maida, some ghee and adding little water, knead and make a medium stiff dough. Take some dough, shape it like a ball, flatten out and roll it out with a rolling pin like you would for a puri. Probably a little more thinner. Scoop the coconut mixture place it on the rolled out dough. Then fold the dough over from one side to the other to form a semi circle shape. Press with dough where the two sides attach with finger tips so that the filling is somewhat packed. leave about half inch and cut out the extra dough if any. Fold the edges and seal it well. (if not the stuffing will fall out during frying). Deep fry these in oil. Let them cool and air dry completely.
Enjoy !

Tips:
------
Its personal preference as to how big or small you want to make this. I like to make them small, so that its 1 serving. The pictures show oversized ones coz I made these for the traditional "Baby Shower" :)
Make sure the surface where you put the uncooked kariyalu is coated with oil to avoid sticking.
Make sure you seal it well, otherwise it might open and all the stuffing gets loose in the oil.

This goes to theDeep Fried or Steamed Sweets Event hosted by Mythreyee at Paajaka.com

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Onion Vada

Ingredients:
--------------
3 cups Urad Dal (skinless)
Baking powder (optional)

salt
Oil for frying

Onions (chopped into little pieces)
Cilantro
Curry leaves

Preparation:
-------------
Soak the Urad Dal in water, overnight. Drain the water and grind the dal with as minimal water as possible. The thicker the batter, the better it is. Add 1 tsp of baking powder and salt. You can make the vada immediately or let it ferment (let it sit overnight in a warm place) if you'd like. I do it both ways depending on the time I have. Fermented batter vadas are probably more crispy and spongy..

Main Process:
--------------
Heat oil for deep frying in a wide kadai (more in glossary).

Mix all ingredients except onion. Take a portion of the batter that you will start with and add onions only to it. Add onions to small portions so that the water from onions doesnt make the batter too loose in consistency. The thicker the batter, the easier it will be to make the vada. Meanwhile, use a slippery cover like a Ziploc bag to make the vada. Place the cover/bag on the countertop. Apply some oil. Now take some batter and spread it like a little disc about half an inch thick and about 3-4 inches wide. Make a hole in the center (like in a donut) with the index finger. Slide the vada slowly into the hot oil. Fry until golden brown. Use a spoon with holes in it (so that the oil drains through it), and pick up the fried vada. Put it on paper towel/tissue paper/newspaper to let the oil be absorbed by the paper. Transfer into the serving container.

Serve hot with coconut chutney or sambhar. If your family is like mine, no amount of vadas will ever be sufficient :) Enjoy !

This recipe goes to WYF - Party Food event hosted by EC @ Simple Indian Food.

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Fried Crisps with Sorghum Or Jowar / Jonna Murukulu

Jowar also called Sorghum or Jonna(in telugu) is a staple in many rural areas of Andhra Pradesh, India. Ok, this is one of the innovative things that came out of my kitchen while my mom and I were trying to figure out a way of using up all the jowar flour I had in my pantry, without spending hours making jonna rottelu or jowar rotis. And this is what we came up with. I'm very excited about sharing this with you. We made this around Sankranthi time, and I am continuing the newly established tradition every year :)

Ingredients
-------------
Jowar Flour
Red chilli powder

sesame seeds
ajwain/oma/vaamu
coriander powder (optional)
ginger garlic paste (optional)
Butter
oil for frying
Gadgets:
--------
Muruku Press/Cookie Press

Process:
--------
Take a mixing bowl, put the flour into it and add all ingredients to it except butter. In a separate sauce pan, boil water. Add some of this boiling water to the flour. Use a large spatula type spoon and mix the flour with water so that the water is absorbed into the flour and forms lumps. Dont use any pressure. Add some more water and do the same again. Repeat the process until all of the flour is now in a lumpy form.Now warm the butter and add that to the flour. Mix the whole thing so that its solid such that it goes well into the muruku press. Heat the oil in a Kadai. When its done, slowly drop the flour into it in circular movements with a muruku press. I like to use the "lines" setting that gives out flat ribbon like muruku. But, you can use other muruku designs too. You can use high setting. These fry really quickly, so make sure you get them out when they are light brown in color. Drain the oil and let them dry on a tissue. They get crispier only after they are completely dry.

Yummy, crispy jowar muruku is ready to eat.
I would love to hear from you to know what you think of these.

This recipe has been submitted to the JFI-Oct '08 - Whole Grains hosted by Suganya @ Tasty Palettes.
This recipe has been submitted to the RCI-Andhra Festival Foods event hosted by Vani @ BATASARI.
This recipe is being sent to the Original Recipe event @ Culinarty

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Sorakaya Garelu(Doodhi,Dudhi,Bottle Gourd )

This is a traditional recipe that makes an easy snack for a lazy cold afternoon.. or even for a potluck. Tastes great too. Many other garelu/vada are crispy. But this one has a softer feeling to it.Try it and let me know how you like it ..

Ingredients:
-----------
Bottle Gourd/Dudhi/Doodhi/Sorakaya

Rice Flour
Curry leaves
Cilantro (chopped)
Green Chillies(chopped)
Salt
Oil for Frying

Process:
--------
Peel the skin and thinly grate the fresh sorakaya. Add salt, chopped cilantro and green chillies to this. The grated bottle gourd oozes some liquid as time goes on. Use enough rice flour to use up this water and make a dough of consistency that is easily spreadable. Using too much rice flour will dominate the bottle gourd taste so, be sure to add only as much as needed. Make lemon size balls and press them flat with your fingers into about 3-4 inch diameter discs. Deep Fry in hot oil and remove from it when light brown in color.

Serve hot with any fresh vegetable chutney or ketchup. Enjoy !

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Lemon/Lime Rice

Ingredients:
------------
3 Cups Rice
1/2 cup Lime juice/Lemon Juice

salt to taste

For Seasoning :
--------
2 Tbsp Urad Dal
2 tsp Black Mustard seeds
2 tsp Cumin
2 tsp Turmeric
6 Red Chillies / 4 Green chillies
1 Sprig Curry Leaves
1/2 cup peanuts (optional)
1/2 cup cashew nuts(optional)

2 Tbsp Oil

Process:
-------
Cook rice, after its done, spread it in a wide pan and let it cool. Then add the salt and lime juice to it and mix it well. You can add less or more lime juice to adjust to the sourness level you like.
In a small pan, add in the oil and heat it up. When the oil is hot, add peanuts and the red chillies first if you are using them. Then add the urad dal and then the mustard and cumin seeds, turmeric and cashew nuts and the mustard and cumin seeds. When the seeds start to splutter add the green chillies(if you are using them) and curry leaves. When the seasoning is done, add it to the rice. Mix well and serve.

Serves 3 people. Yoghurt/Curd goes well with this. Enjoy.

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Lenthil Stuffed Sweet Flat Bread-Bakshalu / Bobbatlu / Obbattu/ Poli

Bakshalu are the traditional sweet flat bread made in many regions of India. This is from my home state of Andhra Pradesh. The telangana region of the state is where they are called "Bakshalu" others call them "Bobbatlu". It has other names including "Poli","Putan Poli", "Obbattu" etc., My mom always made and still makes them for Ugadi which is the Telugu New Year festival. And now, being a mom myself, I am continuing the tradition in my house.

Ingredients:

For Stuffing(Poornam):

-----------------------

2 cups Chana Dal (Shanaga Pappu)
3 cups Sugar
6 cardamoms/elaichi



Batter:
--------
3 cups Whole Wheat Flour (Chapathi Flour)



Stuffing:
----------
Pressure cook the chana dal atleast for about 7-8 whistles. After the cooker is cooled, drain the excess water. Then, mashup the dal add the sugar to it and let it cook on the stove until all the sugar is melted and the dal is solid . Peel the cardomom skin, powder the seeds and add to this. Stir the mixture continuously. Turn off the heat and let it cool. You can make both of these and save in the refrigerator couple of days ahead of time.

Batter:
---------
Add water and some oil and mix the flour like you would for Puri/Chapathi.

Process:
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Make lemon size balls of the poornam. Make lemon size balls of the batter. Expand the batter with a rolling pin to about the size of a 5 inch diameter circle. Put the stuffing ball in this and now, bring the ends of the batter together to as to cover the poornam. At the top where you join all the ends, there may be some extra batter, remove it and seal the stuffing well into the batter.
Now, apply oil to the surface you are preparing the Baksham on. And to your hands. You may use your finger tips to expand the stuffed batter disc, or you may use the rolling pin. Whichever convenient to you. Heat a pan and apply some ghee/oil to it. Put the baksham on the pan and turn and cook until done. Apply ghee. Serve hot.

Enjoy !



Variations :
Many people make this with Jaggery/Brown sugar but I like the taste of the regular cane sugar so, I usually prefer that. Sometimes I also make the bakshalu with Moong Dal (Pesara Pappu) instead of Chana Dal (shanaga pappu). Personally, I like the chana dal better. But Moong dal is easier on digestion. So, if some older is around, I make the moong dal ones for them. With the same stuffing but different batter you can also make Poornalu/ Poornam Boorelu

This recipe has been submitted to the Roti Mela event hosted by Srivalli @Cooking 4 All Seasons

This recipe has been submitted to the RCI-Andhra Festival Foods hosted by Vani @ BATASARI

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Poornalu / Poornam Boorelu

This a traditional special sweet dish that we often make for festivals and special occassions. It can be a great appetizer.

Batter:
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2 cups Urad Dal
4 cups Rice


For Stuffing(Poornam):
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2 cups Chana Dal
3 cups Sugar
6 cardamoms/elaichi

Preparation:
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Batter:
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You can use the readymade Dosa mix also for this. But, to prepare from scratch, here is what you do. Soak the rice and urad dal overnight. Grind them using some water. Use as less amount of water as possible.

Stuffing:
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Pressure cook the chana dal atleast for about 7-8 whistles. After the cooker is cooled, drain the excess water. Then, mashup the dal add the sugar to it and let it cook on the stove until all the sugar is melted and the dal is solid . Peel the cardomom skin, powder the seeds and add to this. Stir the mixture continuously. Turn off the heat and let it cool.

You can make both of these and save in the refrigerator couple of days ahead of time.

Process:
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To make poornalu, make a lime size ball out of the stuffing, dip it in the batter such that all of the dal is covered with the batter. Heat oil in a kadai and when its hot enough to fry, then drop the poornalu slowly into the hot oil. Fry until golden brown in color.

Serve hot. Makes about 40 pieces approximately.Enjoy !

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