Pulihora Powder

 Pulihora powder :

Seaga pappu - 1Tbsp

Minapa pappu -1Tbsp

Jeera - 1Tbsp

Few dhaniya -1/2 Tbsp

Few aavalu -1/2 Tbsp

Beeyapu Rawa Upma

Ingredients : 

• Rice - 1 cup
• Water - 2 cups
• Onions - 1/2 cup 
• Green Chillies - as per taste
• Mustard seeds- 1tspn
• Jeera - 1tspn
• Urad dal - 1tspn
• Chana dal - 1tspn
• Curry leafs - few
• Salt to taste
• Oil 

Procedure :

• Soak the rice for 10mins and let it dry completely on a towel
• Coarse grind the soaked rice and keep it aside
• In a pan add oil and mustard seeds, jeera, urad dal and chana dal when the seeds start to splutter add the curry leaf's
• Add onions and saute till light golden and add 2 cups of water , and salt and bring it to a light boil
• Add the ground Rice flour and cover it with a lid
• keep it on low flame for 5-8 mins and mix in between
• Serve hot with tomato chutney !!!

Besibela Baath

Ingredients:

For Powder

• ¾ cup Dhaniya
• 1 cup Chana Dal
• 1 cup Urad Dal
• ¼ tsp Methi Seeds
• ¼ cup shredded Coconut
• 2 tsp Somp
• ½ Stick Cinamon
• 5-6 Cloves
• 4-5 pods cardamom

For Rice

• 1 cup Rice
• 1 cup Toor dal
• Pulp of ½ lemon ball size tamarind
• ½ tsp tuemeric
• ½ tsp Red chilie Powder
• 1 Onion sliced
• 1 Tomato cut into large pieces
• 1-2 Drum sticks
• 1 cup Bottle Guard pieces
• 1 tsp Chana dal
• 1 tsp Mustard seeds
• 1 tsp Jeera
• 1 tsp Urad dal
• 2 tsp Ground nuts
• 2 tsp Cashews
• 3-4 Red chilles
• 7-10 Green chilles
• 2-3 sprigs of curry leaves
• ½ tsp Hing
• Oil for frying
• Salt to taste

Procedure:

• Dry roast all the ingredients for the powder and grind them
• In a rice cooker place the rice and dal together in the of 1:2 for rice to water
• In a large pot take some oil and add Chana Dal, Mustard Seeds, Jeera, Urad Dal, ground nuts, cashews, and red chilies.
• Once the seeds start to splutter add cashews, curry leaves and hing
• Add the sliced onions , tomatoes and other vegetables and let them fry for 3-4 minutes
• Add some water for the vegetables to boil
• Once the vegetables are boiled add the tamarind pulp, salt, turmeric powder, red chilies powder and the Besi Bela Bath Powder, add water if necessary
• Once this mixture comes to a light boil add the cooked rice and dal and mix it well to avoid any lumps
• Let this mixture cook for 10-15 minutes mixing it occasionally and adding water if required
• Besi Bela Bath is ready to eat with crispy papad, vadiyalu and raita!!!

Tip:

• Add Dal to water to the ratio of 1:2 i.e. same as rice to get the correct consistency after cooking
• Keep mixing occasionally by add little water at a time to avoid lumps and burning of rice

Pappu Pongali

Ingredients:

• 1 Cup Rice
• 1 Cup Green Gram (Pesara Pappu)
• 1 tsp Chana Dal
• 1 tsp Mustard seeds
• 1 tsp Jeera
• 1 tsp Urad Dal
• 2 tsp Cashews
• 3-4 Red chilies
• 2-3 sprigs of curry leaves
• Whole Pepper and Pepper powder
• Salt to taste

Procedure:

• Cook the Rice and Green Gram together with 1:2 ratio of rice/dal to water
• In a pan take some oil and add Chana Dal, Mustard Seeds, Jeera, Urad Dal, Whole pepper, ground nuts, cashews, and red chilies.
• Once the seeds start to splutter add cashews, curry leaves
• Once the rice and dal are cooked add the Tadka, pepper powder and salt and mix will
• Add little water if necessary and let it cook for 5 minutes
• Pappu Pongali is ready to eat with Phalli Chutney or Mango pickle!!!!

Tip:

• Add the tadka to the cooked rice and dal mixture when hot do not let it cool down

Kichidi

Ingredients:

• 1 Cup Rice
• ½ Cup Green Gram (Pesara Pappu)
• 1 tsp Jeera
• 3-4 Pods Cardamom
• 1 Onion cut into slices
• ¼ Cup Peas
• 2 tsp Ginger Garlic paste
• ½ bunch Cilantro
• Salt to taste

Procedure:

• In a large pot add oil and Jeera
• Once Jeera start to change color and onions
• Once the onions turn golden brown add the ginger garlic paste and cook it for 1-2 minutes
• Add the peas and cook it for 1-2 minutes and add Cardamom (Elaichie)
• Now add rice and green gram and add water in the ration of 1:2 for Dal and Rice together
• Add salt according to taste and cover it with the lid
• Let this cook for 15-20 minutes and mix it once
• Cook till the rice is done
• Chop the cilantro and sprinkle it on the cooked rice
• Kichidi is ready to eat Phalli Chutney or Mango pickle or Tomato Chutney!!!

Tip:

• Consider the ratio of dal to water as 1:2 while cooking
• Do not over mixture the rice for checking
• Add little oil while cooking

Vaangi Baath

Ingredients:

For Powder:

• 1 cup Chana Dal
• 1 cup Urad Dal
• 1 cup Dhaniya
• 3-4 Cardamom
• 3-4 Cloves
• 1 Stick Cinnamon
• 3-4 Red chilies
• Salt to taste

For Rice:

• 3 cups Rice
• 7-10 Brinjals
• 1 tsp Chana Dal
• 1 tsp Mustard seeds
• 1 tsp Jeera
• 1 tsp Urad Dal
• 2 tsp Cashews
• 3-4 Red chilies
• 2-3 sprigs of curry leaves
• Salt to taste

Procedure:

• In a pan dry roast all the ingredients for the powder and grind the mixture
• Add salt according to taste to this mixture
• Cook the rice with 1:2 ratio of rice to water
• In a pan take some oil and add Chana Dal, Mustard Seeds, Jeera, Urad Dal, ground nuts, cashews, and red chilies.
• Once the seeds start to splutter add cashews, curry leaves and hing
• Then add the Brinjal pieces and let them cook till done
• Add the cooked brinjal and the Vangi bath powder to the cooked rice
• Add little oil and salt according to taste and mix it well
• Vaangi bath is ready is eat with Raita!!!!

Tip:

• Let the rice cool down completely so that the rice does not become soft

• Do not over mix the rice and curry mixture to avoid forming lumps

This is my entry to Original Recipes hosted by Lore

Chintapandu Pulihora

Ingredients:

• 1/8 portion Tamarind (Chintapandu)
• 1 portion Rice
• 1 tsp Chana dal
• 1 tsp Mustard seeds
• 1 tsp Jeera
• 1 tsp Urad dal
• 2 tsp Ground nuts
• 2 tsp Cashews
• 3-4 Red chilles
• 7-10 Green chilles
• 2-3 sprigs of curry leaves
• ½ tsp Hing

Procedure:

• Cook the rice with 1:2 ratio of rice to water.
• Soak the tamarind in 1 cup of water for about 1 hr and take the tamarind pulp
• In a pan take some oil and add Chana Dal, mustard seeds, Jeera, Urad Dal, ground nuts, cashews, and red chilies.
• Once the seeds start to splutter add Ground nuts , cashews, green chilies, curry leaves and hing
• Then add little more oil and tamarind pulp and let it cook till the oil starts to appear on the top
• Then add this tamarind pulp and salt to the cooked and cooled rice and mix well
• Keep this mixture aside for 10-15 minutes so that the tamarind pulp gets absorbed
• Now the pulihora is ready to eat!!!!!

Tip:

• while cooking rice add 1 tsp of oil so that the rice does not stick
• Let the rice cool down completely before mixing the tamarind pulp so that the rice nice and flakey