Jejamma Vantalu

Apple Kheer/Payasam

2015-05-30T22:08:00.000-05:00

Ingredients

1 1/2 Red Apple
4 cups milk
Fistful of slivered Almonds
Sugar according to the taste
4 crushed Cardamom
2 tea spoons ghee

Grate apple and keep it aside

Take a pan, put ghee and sauté until the water evaporates

Add milk, let it come to a boil and then add sugar

Add almonds and cardamom and boil for additional time

Once it is thicker the desert is ready

Chepala Pulusu/Fish Curry

2013-06-21T11:21:00.001-05:00

Chepala Pulusu/Fish Fry

Royyala Vepudu/Prawn Fry

2013-06-21T11:18:00.001-05:00

Royyala Vepudu/Prawn Fry

Peetala Iguru - Crab Masala

2013-06-21T11:15:00.001-05:00

Crab Masala/Peetala Iguru

Lentil Soup or Ulava Charu or Lentil Rasam

2011-09-06T22:55:00.002-05:00

To make rasam powder

1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp black pepper
1 tsp urad daal
1 tsp chana daal
2 red dry chillies

Dry roast all ingredients for rasam powder and grind into powder using coffee blender. Keep aside.

1 cup lentils (ulavalu/horse gram)
6 cups water (more if necessary)
1 1/2 tsp salt
1 1/2 tsp tamarind paste
1/4 tsp turmeric

Seasoning:

1 tsp mustard seeds
4 or 5 curry leaves
1/2 tsp cumin seeds
2 tbsp oil
1 tsp urad daal
2 dry red chillies
3 cloves garlic (crushed)

Boil lentils in water with turmeric until lentils are cooked. Add more water if necessary. Let cool. Blend lentils into paste using a spatula or if you are using a blender make sure paste does not become too fine. Fry all seasoning ingredients except garlic in oil until mustard cracks. Add garlic after mustard cracks. Add the seasoning mix to lentil paste. Mix well. Add salt, tamarind paste and 1 tbsp rasam powder and mix thoroughly and let this liquid boil. Turn it off after boiling point.

Garam Masala Powder

2011-09-06T22:27:00.003-05:00

6 Coriander seeds
10 cardamoms
2 tsps whole black peppers
3 tsps cumin seed
3 or 4 one " sticks of cinnamon
14 cloves

Grind all ingredients to smooth powder.

Samosa

2011-09-06T22:22:00.000-05:00

For Stuffing:

4 potatoes
1 cup peas
2 big onions
1 green chilly
1/2 tsp salt
1 tsp amchoor powder (mango powder)
1 pinch turmeric
1 " ginger
1/2 tsp garam masala powder (check for recipe in powders category)
Oil for frying

Seasoning:

1 tsp mustard
1 tsp urad daal

For samosa wraps:

You could buy ready made samosa wraps in Indian grocery stores but you could also make home made wrappers.

2 Cups all purpose flour
1 pinch salt
3/4 cup water

Mix above ingredients to make thick dough like you make for poori. Keep aside for 1 hr.

Cook potatoes in water, peel skin off and smash them. In a pan add oil and seasoning ingredients. When mustard cracks add onions and chillies. When onions turn brown add peas and rest of the ingredients. Mix well. Add smashed potatoes. Stir well and keep aside.

Make small ball out of all purpose flour mixture. Using a rolling pin press the ball to make circle with a dimes width. Cut the circle to half. Put a spoon full of stuffing in the center of half circle. Fold wrap to make a triangle shape and close the edges pressing hard. You could use wet hands for closing the edges. Like this repeat procedure to make as many samosa's as you make with the dough. Deep fry one at a time in oil until golden brown.

Ribbon Muruku

2011-09-06T22:12:00.001-05:00

1 Cup gram flour (besan)
2 cup rice flour
1/2 stick butter
1 tsp cumin powder
1 " ginger
4 green chillies
1 1/2 tsp salt
1 1/2 cup water

Blend ginger and green chillies with water and squeeze out juice. Repeat this procedure until squeeze all the juice and then throw out pulp. Mix cumin powder salt and flours and knead with butter. Add ginger and chilli juice and water. Make dough. Prepare chakkli and press with slit to shape ribbon muruku. Fill with dough and press into hot oil skillet until golden brown. Drain and remove. Cool and store in air tight container.

Hot Boondi

2011-09-06T22:01:00.001-05:00

2 Cups gram flour (besan)
3/4 Cup rice flour
1 1/3 - 1 1/2 cups water
1 tsp chilli powder
1 tsp cumin powder
1 tsp salt
1 pinch baking powder
Oil for frying
few curry leaves

Sift the flours with baking soda. Add the rest of the ingredients except curry leaves. Mix with water. Heat oil on medium heat. Hold the strainer or spoon with holes above the oil in the skillet. Take a large spoon full of mixture and pour into the small holed spoon and spread gently. Small portions of the dough drops into the oil to make round droplets of boondi. Remove the spoon from above the oil as soon as the skillet is 3/4th full of boondi. Stir and fry until golden brown. Drain in a slotted spoon and remove. Prepare all the dough in the same manner. Be sure to stir gently with the spoon and not fast to avoid the boondi from falling in clusters instead of small droplets. Fry curry leaves in little oil, then smash leaves and mix with boondi.

Snack Mixture

2011-09-06T21:53:00.004-05:00

1/2 Cup peanuts
1/3 cup chana daal
1 cup broken rice sticks (atukulu/poha)
1 cup rice crispies (murmaralu/mummra)
1 cup boondi (optional)
1 cup vamu pusa (optional)
few curry leaves
1 tsp cumin powder
1/2 tsp chilli powder
1/4 tsp salt
2 cloves garlic paste
1 tsp amchoor powder (dry mango powder)
1 tsp ghee (melted unsalted butter)

Soak chana daal in water for an hr and drain. Heat oil in a skillet on medium high heat and fry chana daal to light brown. Set aside on paper towel. Fry rice sticks until fluffed. Fry peanuts for a couple of mins. Fry curry leaves for 30 secs. Mix along with garlic paste, ghee, amchoor powder with the rest of the ingredients.

Vamupusa

2011-09-06T21:47:00.002-05:00

2 Cups gram flour (besan)
1 cup rice flour
1/4 stick butter
1 1/2 tsp salt
1 tsp ajwain seeds (vamu seeds) coarsely ground
1 tsp red chilli powder
1 1/2 cups water

Mix butter with salt, ajwain seeds, chilli powder and flours. Knead until smooth with water. Place dough in chukli press using small holes mould. Fry until golden brown. Cool and store in a tight container.

Star Biscuit or Muruku

2011-09-06T21:42:00.001-05:00

3 Cups rice flour
1 cup urad daal or moong daal
1 3/4 tea spoon salt
1/4 tsp cumin seeds
1 tsp sesame seeds
1/4 tsp asafoetida
1 1/2 tsp chilli powder
oil for frying

Cook urad daal in pressure cooker and when it is cooked blend it into a paste. Keep it aside. Add 3 cups rice flour to this urad daal paste and add salt, cumin seeds, sesame seeds, asafoetida, chilli powder and make it into batter. The batter should be thick enough to make it into balls. Take a muruku container or a cookie press. Put batter into it and squeeze it in hot oil to fry them to golden brown.

Note: Another name for muruku press is chakli press.Muruku container is avaliable in Indian grocery store. Muruku can be made in different shapes available along with the container.

Rice Biscuits or Pappu chekkalu

2011-09-06T18:39:00.003-05:00

3 Cups rice flour
1 1/4 cup water
1/2 stick butter
1 1/2 tsp salt
1/2 tsp chana daal
1/2 cup peanuts
1/8 tsp asafoetida
1 1/2 tsp chilli powder
1/4 tsp cumin
Chopped curry leaves (optional)

To 3 cups of rice flour add 1/2 stick butter, asafoetida, cumin, chilli powder, chopped curry leaves and mix it thoroughly. Seak chala daal for 1/2 hr. Peel peanuts and fry them until golden brown. Add fried peanuts and soaked and drained chana daal to rice flour mixture. Add water and mix it thoroughly to make it into thick dough. Dough should be thick enough to be made into balls. Take a plastic wrap and spread on the cutting board or any flat surface. Take rice flour balls and press it with your hands to make thin wafers. Remove the wafer carefully and deep fry in oil until golden brown. The balls can be flattened one at a time by hand as you fry.

Vegetable Cutlet

2011-09-06T18:33:00.001-05:00

For curry:

1/3 cup finely chopped onions
2 green chillies
1 1/4 cup frozen carrots and peas
1 tsp ginger paste
1/2 tsp garlic paste
2 1/2 tbsp oil
3 cloves
1 cardamom
1 1" piece cinnamon stick
1 bay leaf
1/2 tsp mustard
1 pinch turmeric
1 1/2 cooked and smashed potatoes
1 cup water
Salt to taste

For coating:

1/4 cup gram flour or besan
1/2 cup water
1/4 tsp salt
3/4 cup bread crumbs
oil for frying

Chop green chillies finely. Heat oil and season with cloves, cardamom, cinnamon, bay leaf and mustard seeds. Add onion and green chillies. Saut until the onions turn brown. Add the ginger garlic paste and the vegetables. Add salt and stir fry until the vegetables are cooked. Boil the water and salt in a sauce pan. Add smashed potato and stir. Add the mixture to the vegetables and stir. Remove the bay leaf and the whole spices. Take a small portion of the mixture and flatten it to make it round or oval shaped patty. Prepare the rest of the mixture the same way. Pour the bread crumbs in a small bowl. Mix salt, besan and water. Dip each cutlet in gram flour mixture and roll in bread crumbs. Heat oil in a skillet or Pan to 400 deg Ft. Fry 3-4 cutlets until golden brown. Drain on paper towels and serve warm. Do not fry too many at a time as they might fall apart if the oil is not hot.

Cottage cheese pakoda

2011-09-06T18:23:00.002-05:00

8 oz Cottage cheese
1 cup all purpose flour
2 med onions
2 green chillies
1 tsp salt
chopped coriander leaves (optional)
1tsp corn starch
oil for frying
1/2 tsp cumin
1 pinch baking soda

Finely chop green chillies and onions. Mix cheese, flour, salt, corn starch and cumin seeds thoroughly. Add a tbsp of water if necessary. Add chopped ingredients. Heat oil and take small portions of dough and fry the pakodas in oil until golden brown. Serve hot or warm.

Pakoda

2011-09-06T18:19:00.003-05:00

2 cups gram flour or besan
1 cup rice flour
3 med onions
4 green chillies
1" ginger chopped
1 clove garlic
few coriander leaves
few curry leaves
11/2 tsp salt
1 pinch baking soda
3 tbsp hot oil

Masala powder:

2 tsp coriander seeds
4 cloves
1 cardamom
1 1" cinnamon stick

Grind all masala ingredients to powder. Slice onions and green chillies. Blend garlic and ginger to paste. Add all ingredients to gram flour and rice flour. Mix thoroughly with hot oil. Make a stiff dough. Drop chestnut size portions of dough into oil and fry until golden brown. Serve Hot.

Peanut Chutney

2011-09-05T17:08:00.000-05:00

1 Cup raw peanuts
3 green chillies or 3 dry red chillies
1 tsp cumin seeds
1 tsp salt
1 tsp tamarind (juice)
1 small onion blended coarsely
1 tbsp oil
few coriander leaves

Fry chillies, cumin seeds and peanuts until golden brown. Make sure the peanuts are roasted enough or else you get a raw taste. Let cool. Blend with tamarind, salt, coriander leaves and with little water until smooth. Add blended onion at the end.

Coconut Chutney

2011-09-05T17:06:00.000-05:00

1/2 coconut grated
1/4 cup urad daal
2 green chillies
2 red dry chillies
1 tsp coriander seeds
1/2 tsp cumin seeds
1 1/2 tbsp oil
1 tsp tamarind (juice)
1 garlic clove
few coriander leaves
1 small onion optional

Fry daal, chillies, coriander seeds, cumin seeds in oil until golden brown. Let cool. Grind all ingredients into chutney. Add little water if necessary. Blend into coarse paste.

Yogurt (Dahi) Vada

2011-09-05T17:02:00.001-05:00

1 Cup urad daal
1 Green Chilli
1" Ginger
Salt to taste
Yogurt Masala:

6 Cups yogurt
2 tsp Salt
1/4 tsp turmeric
2 green chillies
1" ginger
2 tsp toor daal
1 tsp rice
few coriander leaves
1 tsp urad daal
1 tsp mustard
1 dry red chilli
few curry leaves
1/4 tsp asofoetida (hing)
3 tbsp oil

Soak urad daal for 2 hrs and blend it with 1 chilli, ginger and salt, to make it into paste. On a pan, add 3 tbsp oil and add mustard, urad daal, red chilli, curry leaves, asofoetida and fry until mustard cracks. Mix this to yogurt. Add turmeric and salt to yogurt. Soak toor daal and rice with little water and blend it with 1" ginger, chillies and add this to yogurt mixture. Yogurt masala is ready.

Make patties out of urad daal paste and deep fry in oil. Dip vada in water for a sec. and squeeze out excess water by pressing it and add it to yogurt masala. Like this as many patties as you can make out of urad daal paste and add them to yogurt masala. Add finely chopped coriander leaves to yogurt.

Yogurt Vada or Dahi Vada is ready.

Spinach Vadai

2011-09-05T16:52:00.004-05:00

1 Cup urad daal

1 big onion chopped

1" ginger chopped

2 green chillies

1 bunch spinach finely chopped

salt to taste

Oil for deep frying

Soak the urad daal in water for 2 hrs. and drain. Grind the daal in the food processor or blender, with as little water as possible into a coarse paste. Add the salt, chopped spinach, chopped onions, ginger and green chillies. Take little lemon size dough and put it on a damp cloth and press it flat. Take it out of the cloth and drop it into the hot oil. Fry till the vadai's are golden brown. Take it out and drain on the paper towel.

Masala Vadai

2011-09-05T16:52:00.001-05:00

1 Cup chana daal
2 - 3 big onions
2 green chillies
2" ginger
2 garlic cloves
3 cloves
2 1 " peas cinnamon
salt ti taste
few coriander leaves
oil for frying

Soak chana daal for an hr. Keep 3 tbsp's soaked chana daal seperate. Blend rest of the daal with green chillies, ginger garlic, cloves, cinnamon and salt. DO NOT ADD WATER TO BLEND. Make it into thick dough. Add 3 tbsp chana daal (soaked), sliced onions and cut coriander leaves. Make it like patties and deep fry in oil until golden brown.

Carrot Vadai

2011-09-05T16:47:00.001-05:00

1 Cup urad daal
1 cup chana daal
2 cups grated carrots
2 medium onions chopped
3 green chillies
1" ginger
salt to taste
oil for frying

Soak urad daal and chana daal for 3 hrs. Drain and grind the daals with green chillies, ginger and salt to make smooth paste. Mix with grated carrots and chopped onions. Heat oil in a pan. Make patties with a hole in the center and fry them in oil until golden brown. Drain on paper towel. Serve warm with mint or coconut chutney.

Plain urad dhal vadai or veg. vadai

2011-09-05T16:44:00.002-05:00

1 Cup urad daal
1 big onion chopped
1" ginger chopped
2 green chillies
salt to taste
Oil for deep frying

Soak the urad daal for 11/2 hrs. and drain. Grind the daal in the food processor or blender, with as little water as possible into a smooth paste. Add the salt, chopped onions, ginger and green chillies. Take little lemon size dough and put it on a damp cloth and press it flat and make hole in the middle. (You can use zip-loc cover or any plastic wrap instead of cloth as well) Take it out of the cloth and drop it into the hot oil. Fry till the vadai's are golden brown. Take it out and drain on the paper towel. This vadai goes well with sambar.

Note: You can use 1/2 cup shredded cabbage or carrots or 1/2 cup green peas with the onions.

Split pea vadai

2011-09-05T16:40:00.000-05:00

1 Cup yellow split peas
1 big onion chopped
2 green chillies
2 red chillies
1" ginger chopped
1/2 tsp asafoetida (hing)
few coriander leaves
Salt to taste
Oil for deep frying

Soak split peas for 3 hrs. Drain and grind with green chillies, red chillies, ginger, salt and asafoetida into a coarse paste. Mix with chopped onion and coriander leaves. Heat oil in a deep fryer. Take small portion of the mixture, make a small patty and deep fry until golden brown. Makes 25 Vadai(s).

Note: Use 1/2 Cup chopped fresh spinach or use thawed well squeezed frozen chopped spinach for spinach masala vadai.

Bonda with Mashed Potatoes / Aloo Bonda

2011-09-05T16:36:00.002-05:00

4 Potatoes
1 Onion
1/4 cup sweat peas
3 green chillies
1 tea spoon lemon juice
1" ginger
1 garlic clove
1 pinch turmeric
1 1/4 tea spoon salt
8 tsp oil
1 cup gram flour
1/2 tsp mustard
1/2 tsp urad daal
coriander leaves few

Boil potatoes, peel skin off and smash them. Blend ginger garlic into paste. Slice onions and chillies. In a frying pan add 8 tea spoons oil, add mustard and urad daal. When mustard starts to crack, add onions, chillies, ginger garlic paste and turmeric powder. When onions turn brown, add smashed potatoes, peas and mix it well. Add salt, fry it for 5 mins and add lemon juice and finely chopped fresh coriander leaves. Make this potato curry into round balls with hand. Keep it aside.

Mix gram flour with little water, salt and baking soda and make it like batter. Dip potato round balls in the batter and deep fry in oil until golden brown. Potata/Aloo Bonda is ready.