Bobbatlu- A variation using Moong Dal

Bobbatlu, this is one delicious sweet which no one can resist. In Andhra it is called Bobbatlu, Maharashtra Puran Poli, Karnataka Obbattu. We prepare this sweet for almost all festivals and occasions/functions. This sweet tests your patience. It is very time consuming, but worth an effort. Hard works pays off....

Yesterday for Durga pooja I made these delicious bobbatlu. This time I made these with moong dal instead of Chana Dal. This is my mom's recipe.
Here is the recipe for the same.

Ingredients:

1 cup of Moong dal
1 cup of Sugar
1 cup of maida/all purpose flour
1tsp of cardamom powder
pinch of salt
oil

Preparation:

Dough preparation:

Mix all purpose flour/maida with pinch of salt, 2 table spoons of oil with water and make it like a softer dough consistency. It should be very soft and sticky softer than chapathi/puri dough.

Purnam preparation:

Cook Moong dal till it is soft and holds the shape. Do not over cook. Drain the water completely and keep it aside and let it cool.

Once dal is completely cool add sugar and cardamom powder. If the purnam is too thin then transfer into a pan and cook till it becomes thick to make round shaped. Make round shaped balls and keep it aside.

Grease your hands with oil and take a small portion of dough spread it on aluminium foil or Banana Leaf( You can even use thick plastic cover like Ziploc bag) into round shape.


Place purnam and close it as it is shown in the picture. Whole process I tried to take pictures to make it very self explanatory.

Now grease your hand with oil and start pressing till it becomes like chapathi shape.

Now transfer the bobbattu slowly on the pan and cook it on low heat using either ghee or oil.





Cook on both sides till it turns golden color.

Delicious Bobbattu ready to be served. Make sure to serve these bobbatlu with ghee.

You can make these bobbatlu with Chana dal using these ingredients.
1 cup of chana dal
1 cup of jaggery
Rest of the process is same as above.

I hope everyone will try this delicious recipe and let me know how it turned out.

Happy Dusshera ( Vijayadashami Subhakankshalu)

Hi Everyone,

Wish you all a very happy Vijayadashami with health, happiness and prosperity.

Andarki Vijaya Dashami Subhakankshalu.

As a part of Navarathri I kept Bommala Koluvu(Dolls Exhibition) at my place.
Here are the pictures for the same.

-Sailaja

Sunnundalu (Urad Dal Laddu)

Hi Everyone,

Happy Navarathri Celebrations to all. As a part of Navarathri celebrations I kept Bommala Koluvu yersterday and made these yummy Sunnundalu for Naivedyam..
Sunnundalu is traditional Andhra sweet. In Andhra none of the functions[marriage/baby shower(Sreemantham in Telugu) ] are completed without Sunnundalu . This unique sweet is yummy and healthy for kids and pregnant women.



Here is the much awaited recipe...

Ingredients:

2 cups of Urad Dal
1 1/2 cup of grated Jaggery
1 cup of Ghee

Procedure:

Roast urad dal till turns into golden color on a low flame. Grind urad dal into smooth powder using mixie or food processor. Olden days my grandmother used to grind using Tiragali( manual mixie.). Make sure powder is very smooth.
Now add grated jaggery and grind it for once. This helps jaggery to mix very well with urad dal powder.
Now heat ghee and add slowly to the mixture till you get a consistency of making laddu.

Make mixture into round shaped laddus.. Yummy and delicious laddus are ready to be served.

Tomato Rice

Today I was more tired from work and didn't feel like making regular dinner items. So I made this easy, simple and delicious tomato rice which can be prepared in just 30 mts.
Here is the recipe for the same..

Ingredients:
1 cup of rice
2 medium sized tomatoes
3 green chilies
1 small sized onion (Cut in thin slices)
4 cloves
1/4th inch cinnamon stick
1tsp cashews
salt
3 whole cardamoms
1tsp ginger garlic paste
Pinch of turmeric powder
1tsp red chili powder (as per your spice level)
2tbsp oil

Procedure:
1. Cook rice and keep it aside
2. In a blender make a puree using tomatoes and green chilies
3. Take a pan add oil, once the oil is hot add cloves, cinnamon, cardamom, and cashews. Once cashews turn golden color, add ginger garlic paste and stir it till the raw flavor goes.
4. Now add sliced onions and stir till onions turn golden color.
5. Add tomato puree, turmeric, chili powder and salt. Cook till tomato puree becomes thick.


6. Reduce the flame and add cooked rice to the tomato puree and mix it well.
Delicious yummy tomato rice is ready to be served.
Garnish with chopped coriander and serve it with raita.. I am sure you will love this rice.

Mutter Paneer

This weekend I tried mutter paneer recipe. Here is the recipe for the same.


Ingredients:

1/4th pound of Paneer.
1cup of mutter(frozen peas are alternate to fresh peas)
1/4th cup of chopped onions
1tsp of ginger,garlic paste
1tbsp cashews
1 cup of chopped tomatoes
whole garam masala (2 cloves, 1 bay leaf, 2 elachis , 1/4th inch cinnamon stick)
1tsp chili powder
salt to taste
pinch of turmeric
1tsp of coriander powder
1tsp of cumin powder
2tbsp of oil

Procedure:


Shallow fry in 1tsp of oil, keep it aside.
Dry roast cashews and make a paste. In a pan add oil, chopped onions and ginger garlic paste. Once oil oozes out from onions add chopped tomatoes. Once tomatoes and onions are cooked for 5 mts remove it from pan and let it cool. Once it is cool make a paste. In the same pan add 1 tsp of oil add whole garam masala. Add tomato,onion and cashew paste. Add cumin ,coriander, chili and turmeric powder to the paste.



Let it cook till the raw flavor goes. Add peas and salt to the paste and let it cook for 10 mts (add water if the sauce is too thick). Now add paneer cubes and let it cook for 5 mts.

Note: cream can be added while adding paneer( It is optional)

Yummy mutter paneer recipe is ready to be served. Garnish with chopped coriander and serve it with rotis.

Chegodilu - Evening snack

Hello Everyone,
I hope everyone had a relaxing long weekend. I had an interesting weekend. Watched my favorite sports(US open Tennis) and tried few recipes.
One of the recipe is Chegodilu. Every Andhraite should know what I am talking about. A favorite evening snack of our family is chegodilu and jantikalu . My mom makes varieties of Chegodilu one of them is today's my post.

I tried this recipe several times, but every time it is a test. Getting the right consistent crispy chegodi is like getting 100% in a test...




Just try this recipe and let me know if you passed the test...


Ingredients:

1 cup of Rice Flour
1 cup of water
2 table spoons of Ghee(You can use oil instead of Ghee)
Salt
Chili powder
1 table spoon Moong dal
1tsp Cumin seeds

Oil for deep fry

Procedure:

Main task of this recipe is making the dough consistent enough to make the chegodilu.

Dough Preparation:

Boil water add salt, chili powder, ghee, moong dal. Once the water starts boiling reduce the flame add rice flour by stirring it. Turn off the heat cover it with lid for 5 mts till it cools down. Adjust the spices of the dough by tasting it. Knead the dough till it is smooth.



Chegodi Preparation:

Apply oil on to your hands and take a small piece of dough and roll it like a stick of 2 to 3 inch length and shape it like a round by closing the edges. Prepare the entire dough in this manner. Make sure to cover the chegodilu with lid or else they become dry and chegodi will break.




Deep Fry:
In a heavy bottomed vessel heat the oil. Once the oil is hot place the chegodilu one by one. Let the chegodilu fry in medium flame.



(Note: Do not fry in neither hot nor low flame. If you fry in low flame chegodilu absorb more oil. High flame makes the chegodilu uncooked inside.)
Once the chegodilu turns golden color remove it from oil and keep it on absorbent paper. Let the chegodilu cool down completely then store in a tight container.


Crispy,tasty chegodilu ready to be served with tea or coffee. Once you serve these for your guests I bet everyone will ask for recipe.

Nothing can beat Andhra Chegodilu.

Pesarattu/ Moong Dal Dosa

Today I would like to talk about the famous breakfast recipe of Andhra Pradesh,India. Pesarattu (Moong Dal dosa) is Andhra delicacy. Thin, crispy, golden brown, sprinkled with chopped onions served with coconut/ginger chutney is mouth watering. It is not only tasty but very nutritious since it is prepared with highly nutritious moong dal.




Nutrition values of Moong can be found here

Ingredients:

1 cup of Moong dal and 2 table spoons of rice( Rice will help to make it crispy)- (soak for 4 hrs)
1 medium sized piece of ginger
10 green chilies(As per your taste. I like to eat spicy)
1tbsp of coriander seeds
Salt to taste
Chopped onions
Chopped coriander leaves(optional)
Oil

Preparation:

Grind soaked moong dal, ginger,green chilies and salt. Make it like a dosa consistent batter. (Don't make it too thin like regular dosa batter.) Add coriander seeds to the batter and mix.

Heat a pan(cast iron or non stick), add 1 tsp of oil, spread it with top part of onion(You can use other vegetable tops like brinjal or bottle gourd). This is to season the pan so that the pesarattu comes off easily without sticking to the pan. The pan must be hot for dosa to come out in good shape. You can check the hotness of pan by sprinkling water on the pan, it must sizzle. I learned these tips from my mom.

Take one ladle full of batter pour it on the center of the pan. Spread it thin like dosa shape. Sprinkle chopped onions. Add 1tsp of oil around the corners of dosa this helps dosa to cook evenly and crispy.



Once dosa turns golden brown remove it from pan and serve with coconut/peanut/onion/Ginger chutney. It can be served with upma as well...