SANKRANTI PINDIVONTALU/SPECIALS

Hi all
hope u all enjoyed PONGAL.Here are our festive foods...

BOORELU:This is a traditional and common festive sweet in ANDHRA PRADESH.

boorelu

INGREDIENTS:

For the batter:
Mida....1 cup
Rice flour....1 cup
Salt...1 tsp
Sugar......1 tsp.

Mix all the ingredients above without any lumps,to form a thick batter.

NOTE:There is another form of making the batter.U can use the dosa batter as well.Mix 1 tsp of sugar in normal dosa batter.
FOR THE STUFFING:
Fine sooji..............1 cup
Sugar .....1 cup
Milk..........2 cups
Ghee....1/2 cup
Cashew............1 /8 th cup
Raisins/kismiss....1 tbsp

In apan heat 2 tbsp of ghee.Add cashew pieces and raisins.Fry them till golden brown.drain them from the ghee and keep aside.Now add the sooji and fry until crisp.Now add the milk and boil the sooji for 3-4min.When sooji is boiled add sugar .Stirr till it is dissolved.Add fried cashew and raisins.Add the remaining ghee.Take off from the tsove nad cool it.

When the stuffing has cooled ,make small round balls.Dip them in the batter.
Heat 1 cup of oil in a heavy based round pan and the dipped balls .
Boorelu are ready to serve..with ghee.

BOBBATLU:This is also traditional sweet dish.In maharashtra this is known as Pooranpoli.

bobbatlu

INGREDIENTS:
For the dough:
Miada..........1 cup
Salt.....1 tsp
Sugar ....1 tbsp
oil.........4-5 tbsp
water......to knead dough


Mix all the ingredients above to form a dough.It must be oily..

For the stuffing:
Gram dal/sanga pappu............1 cup
Sugar..........................1 cup
Coconut grated(fresh)...........1/4 th cup
Elaichi.........................2

Boil the gram dal and drain it.Make it Cool for 10 min.Dry grind it.Grind the sugar with elaichi.mix it with the grinded gram dal.Mix the fresh grated coconut.Make round balls of the stuffing and keep aside.

Take a small ball of the dough.Flatten it in the hand with oil.Make one round of the stuffing in that flattened dough.Cover it.Now again flatten it on a aluminium foil with hand to form a chapathi.(just like aloo paratha)Heat a tava.shallow fry the flattened one in the tava with a little ghee.BOBBATLU are ready.Serve hot with ghee.

PULIHORA:This is a hot dish..called tiger food/tamarind rice.

tamarind rice

INGREDIENTS:
Cooked rice ............1 cup
Tamarind juice.......1 tbsp
Salt..........................as per taste
Turmeric...............1/2 tsp

FOR THE TAMPERING:
Urad dall....................1 tbsp
Gram dall.......1 tbsp
cumin seeds......1 tsp
Mustard seeds....1 tsp
Hing..........a small block.
Curry leaves....1 stalk
Ground nuts.......1 tbsp
Cashew............1 tbsp(optional)
Green chilly....3-4
Ginger...........a medium block(pieces)
Red chiilies.........2-3
Oil...........for frying.

METHOD:

• Heat oil in apan.Fry the hing and curry leaves first.Add mustard seeds and cumin seeds.
• When they splutter add green chilly pieces and ginger pieces,
• When the grren chillies are fried add all other ingredients for tampering.
• When the dalls become golden brown add tamarind paste.
• Fry until the water in the paste is evoparated.
• Now mix the salt and turmeric powder in the tampering.
• Now mix with rice.Keep the rice covered in a bowl for 2-3 hours before serving.Then the rice will take the sour taste of tamarind and will be tasty...

CHAKEERA PONGALI/SWEET PONGALI:
This is a must prepared dish on pongal/sankranti/peeda panduga.

chakkera pongali

INGREDIENTS:
Rice.........1 cup
Moong dal..........1 cup
Milk................4 cups
Ghee............1/4th cup
Sugar......1 cup
Coconut......small pieces...1/4 th cup
Cashew.......1/4 th cup
Raisins...............1 tbsp
Elaichi....3-4

METHOD:

• In a pan shallow fry the moong dal until the sweet smell comes.
• Add rice and fry for 2-3 min.
• Add milk .Boil it until the rice cooked well.(u can cook it in a cooker aswell)
• Now add sugar and stirr until dissolved.
• Fry the coconut picec ,cashew and raisins in ghee.Mix it with the cooked rice.
• Cover and cook for 1 min.
• Now add elaichi.

Serve hot.

This is my contribution to VKN'S FAHC.