KALA CHANNA

Kala Channa serve with roti, paratha and bread....

Ingredients:

1 Cup Kala Channa

1 Chopped Onion

2 Medium Tomatoes

2 tbs Ginger & garlic paste

7 -8 Curry leaves

1.5 tbs Masala powder

Chili powder to taste

Salt to taste

0.5 tbs Sugar

1 tbs lime juice

2 tbs oil

Coriander leaves(optional)

Preparation:

• Soak Black Channa/Kala Channa for at least 8 to 10 hours with water.


• Wash under the tap water. Pressure cook it with 2 cups of water.


• Heat oil in a pan. Add curry leaves. Add Chopped onions.
  
• Let the onion become light brown colour add ginger and garlic paste.


• Take 4 to 5 tbs kala channa and tomatoes make a paste.
• Mix the paste into pan.


• Add chili powder, masala powder and lime juice. Fry for a while.


• Add cooked black Channa/Kala channa. Bring it to boil. Add sugar and salt.
• Let them cook upto 10min.


• Add coriander(optional).

RAVA LADDU

This is a popular Indian sweet.... So simple to prepare.

Ingredients:

1 Cup sooji/upma rava/semolina
1 Cup sugar (increase according to your choice)
1 tbs Cardamom powder
15 Cashew nuts
15 Raisins
3 tbs Ghee
few tbs milk

Preparation:

1.Heat a pan, add one tbsp. of ghee and roast the cashew nuts and raisins.
   Remove from pan, keep it aside.
2.In the same pan, add the sooji and roast it, till it turns into
   light brown colour. Remove from pan and keep it aside.
3.Take a big bowl, add sugar, cardamom powder, roasted sooji and remaining 
   ghee and combine well. Sprinkle few tbs. of milk and mix well till it forms a 
   crumbly mixture. Using both your hands, form a small ladoos and garnish 
   with roasted cashew nuts and raisins. 
4.While shaping the laddos be careful such that the mixture stays together.
   Initially the laddu might tend to break hence be gentle and place the laddu
  carefully on a plate and it will harden in a few minutes.

POORNALU/POORNAM BOORELU

Poornalu / Poornam Boorelu is one of the most traditional sweet from Andhra.

We make this sweet for varalakshmi vratham and ganesh chathurthi (Vinayaka- 

-chavithi). Here is the process of making the traditional Andhra sweet....

Stuffing Ingredients:

1Cup Channa dal
1 Cup Jaggery
1 tbs cardamom powder
1Cup oil

Batter Ingredients:

1Cup rice
1/2 Cup Urad dal

Batter Preparation:

• Soak the rice and urad dal for 6 hours.
• Grind them in a blender. Make it like a smooth and thick batter.
• Add required quantity of salt and mix well and keep aside.

Stuffing balls preparation:

• Clean and wash the dal.
• Pressure cook the dal with double the amount of water for 3 whistles.
• Allow it to cool for sometime and drain the excess amount of water and keepit aside.
• Then take cooked Channa and jaggery put it into blender.
  
• Now heat a pan and add Channa, jaggery paste, add little bit of water mix well.
• Cook on low flame till you can make balls out of them.
• Finally add cardamom powder and stir well.
• Remove from flame and allow it to cool for sometime.
• Now make a small lemon size balls and keep aside.

Frying:

• Heat oil in a pan.
• Dip the stuffing lemon size balls into batter and fry them in oil till they turn into golden brown colour.
• Now poornalu is ready to serve.
  

VADA

Ingredients: 

1 cup Urad dal
salt to taste
one medium onion
2 -3 green chilies
8-10 curry leaves(optional)
1/4 baking soda( I am not useing)
Oil to fry
 
Preparation:

• Wash and soak Urad dal for 6 hours. Grind into a fine paste.
• Add salt, green chilies, chopped onions, curry leaves to the batter and mix well.
• Heat oil in a pan/Kadai. Wet your palms (or use a plastic sheet). Shape it into balls and make a hole with the thumb in the center like a doughnut.
• Deep fry the hole vada batter in medium heat oil until golden brown.
• Serve hot with sambhar/Coconut chutney/Ginger chutney.