Garelu(urad dal vada)

INGREDIENTS:
Urad dal......2 cups
Salt.......as required
Oil.......for frying

METHOD:

1. Soak urad dal in water for 8 hours.
2. Grind it with very less quantity of water.It should be bit hard.Add salt.
3. On a plastic sheet/aluminum foil/wax paper put some oil.Take a small round shaped ball of grinned urad dal .put it on the oiled wax paper and make it flat with a small round at the center.
4. Fry it in the oil till it gets a good brown color.

TENE GARELU:



For tene garelu...make sugar syrup with 1/2 cup of sugar and 1/2 c of water.
Immense the fried vada in the syrup while it is hot.Turn the vada both sides.
Take out.Repeat with the other vada.

KARAM GARELU:(spicy vada)



For Spicy vada ...add some chopped green chillies ,coconut pieces ,onion(optional) ,chopped curry leaves and coriander leaves to the grinned vada mix .Shape them like garelu and fry them in the oil.

NOTE:I fermented the vada batter because i used a mixie to grind it.To my knowledge if we use a mixie ,and we immediately fry the vadas they will become very hard.If u use a wet grinder it is recommended to fry immediately after grinding the batter.I follow like this.U can use whatever way u like it.

Festive Foods

Mamidikaya Pappu

INGREDIENTS:

Mango......1 medium size(raw and sour)
Toor dal..........1 cup
Green chilly......4
Salt.....as required
Red chilly powder....1/4th tsp(optional)
Sambar powder.......1tsp
Turmeric.........1/2 tsp
Curry leaves......1 stalk

Tampering:
Mustard seeds,Cumin seeds,1 Red chilly,Curry leaves,Hing(asaefotida)

METHOD:

• Peel the mango and cut into pieces.

• Boil the toor dal.When the dal is cooked more than half add mango pieces and green chilly.
• Add little bit salt and turmeric.Cover and cook until the mango and dal cooks completely.
• Add the sambar powder and red chilly powder .Cook for sometime and remove from heat.
• Add the tampering.

Serve hot with rice and papad.

Pulagam

INGREDIENTS:
Rice........1 cup
Moong dal.....1 cup
Salt.....a little bit
Turmeric.....a little bit

METHOD:

• Boil the rice along with moong dal by adding salt and turmeric.

U can take this along with any curry just like white rice.This is a traditional neivedyam(offering)for goddess lakshmi,gowri.

Boorelu

INGREDIENTS:
Moong dal.......1 cup
Grated fresh coconut.....1/2 cup
Sugar.....3/4 th cup
Elaichi.....2

For topu(batter):
Urad dal...1 cup
Rice......3 cups

Soak the dal and rice for 4-5 hours and grind like a dosa batter.

OIl.........for frying

METHOD:

• Boil the moong dal.(don't boil too much).Smah the dal with hand or spatula when it is hot only.
• Grind the sugar with elaichi.Add the dal mixture with sugar mix.Make small rounds and keep aside.
• Heat the oil in a wide pan .
• Keep the dal rounds in the dosa batter and fry them in the oil when the oil is hot.Drain them on a kitchen towel.

Serve them hot with ghee in the center.

Varalakshmi Vratam and (Ofcourse) festive food

Today is Varalakshmi Vratam.(Pooja day for Goddess Lakshmi).Today we offer 12 different types of food for goddess lakshmi.We give devi some new gold armaments.
U can see more about this pooja here.
U can see the pooja vidhanam here.

thali

Mamidikaya Pappu







Vankaya menthi











Bachalikoora Ava rasam









Pulihora








Boorelu









Parvannam










Pulagam






Tene Garelu










Karam garelu







ravva laddoo





Recipes coming Tomorrow along with some more...until then wnjoy these pictures....

Grounded rice(samo) upma

WOW i got an award!!!!!!!!!!!!

I am very thankful to Sandeepa and Richa for passing the following award to me.
.
I think every blogger deserves this award.

Now coming to the recipe....
This is My entry for Jfi rice started by Indira and hosted by Sharmi of neivedyam.

INGREDIENTS:
Grounded rice/samo.........1 cup
water......2&1/2 c
Onion......1
Green chilly.....5
Ginger.....small root
Salt....as required

For Tampering:
Gram dal....1 tbsp
Urad dal....1 tbsp
Cumin seeds...1 tsp
Mustard seeds...1 tsp
Red chillies......4
Curry leaves.....2 stalks
Ground nuts....2 tbsp(optional)
Cashew nuts.....1 tbsp(optional)




METHOD:

• Heat 2 tbsp og oil in a wide pan.Add the ingredients for tampering.When they crackle add chopped ginger and green chillies.
• When they done add the chopped onion.
• Once the onion fried add water.Cover the pan and keep the heat in maximum.
• Let the water boil.Then turn the heat to low and add the the grounded rice.
• Add salt.Cover and cook it on low.
• Keep it on low until it cooks completely stirring in between.

• 

It goes wonderful with Vankaya pulusu pachadi.(brinjal gravy).

Beetroot Poriyal

INGREDIENTS:
Beetroot......2
Salt..as required
Curry leaves....1 stalk
Mustard seeds....1 tsp
Cumin seeds....1 tsp
Red chilly powder....as per ur taste

FOR PASTE:
Coconut(fresh)....large piece
Onion.....1 medium one
Garlic......4
Green chilly.....4(if u want less spicy u can reduce the no.of green chillies)
Coriander leaves....small cup
Ginger....small root(optional)

Grind the above With a little amount of water to a paste.

METHOD:

* Peel the beetroot .Make small to medium pieces and boil them.
*In a wide pan add 4 tbsp of oil.Heat it and add mustard seeds,cumin seeds and curry leaves.When the seeds crackle add the ground paste.Fry the paste till it looses all water and a nice smell comes out.
*Now add the boiled beetroot ,salt ,little bit turmeric and red chilly powder.
*Cover and cook for sometime.
*Cook till the beetroot fried well.Take out from the stove.
Serve with rice or chapathi.