Sakinalu

    

»	Aval Payasam
»	Lemon Rice (Elumicham Sadam)
»	Pongal
	» Murukku
	»  Tamarind Rice (Puli Sadam) - Vegetarian
»	Thenga Chutney (Coconut Chutney)	»

Aval Payasam

Ingredients : Milk - 1 litre Aval  or Poha (Pressed rice flakes) - 1/4 cup Sugar - 1 cup Cardamom powder - 1/4 tsp Handful of roasted cashew nuts Handful of raisins
Method of Preparation: Boil milk in a pan. Add the aval into the boiling milk. Stir constantly until the quantity reduces to half. Add sugar and the powdered cardamom into the consistency and stir well. Add the cashew nuts and the raisins. Serve hot.

Coconut Rice

Ingredients : Basmati Rice - 2 cups Grated coconut - 1 Channa dal - 1 tsp full Urad dal (Black gram) - 1 tsp full Green or red chilly Salt - to taste Method of Preparation: Wash and clean the rice, and cook in 1/4 litre of water till done. Heat the Ghee in a separate pan. Put in mustard seeds, channadal, Urad dal, and chillies. Fry lightly. Mix well with cooked rice. Add the grated coconut with salt to the rice and mix well.

Lemon Rice (Elumicham Sadam)

Ingredients : Raw rice - 1 cup Lemon - 2 medium sized Salt - to taste Turmeric powder - 1/2 tsp Red chillies - 2 Oil - 11/2 tbsp Chopped ginger - 1 tsp Asafoetida - 1 tsp Finely cut curry leaves - 1 tbsp For Seasoning : Mustard seeds - 1/2 tsp Black gram dal - 1 tsp Bengal gram dal - 1 tsp Broken cashew nuts - 2 tsps Method of Preparation: Cook rice and allow it to cool. Spread out the rice and sprinkle turmeric powder evenly on top, while the rice is still hot. Heat oiland fry the seasonings, add cut red chillies and fry for a minute. Pour over cooled rice with enough salt. Squeeze lemon juice and mix well by adding ginger and asafoetida. Garnish with curry leaves.

Pongal

Ingredients : Rice - 1 1/2 cups Condensed milk  - 100 ml Jaggery  - 75 gm Clove powder  - 2 gm Cardamom powder  - 3 gm Ghee  - 2 tbsp Cashew nuts (chopped)  - 1 tbsp Almonds (chopped)  - 1 tbsp Raisins (chopped) - 1 tbsp Method: Fry cashew, almounds and raisins in ghee till light brown. Keep aside. Cook rice in water till the rice turns soft and strain in the excess water. Add grated jaggery and condensed milk to the cooked rice and keep on a low flame. Cook until it turns dry with constant stirring. Add cardamom and clove powder and mix well. Sprinkle fried nuts and raisins.

coconut chutney

                                        

This is such a versatile chutney in south India, almost served with every meal and snack. The coconut and green chilies compliment each other. I use the grated frozen coconut from Indian grocery store. 

11/2 cup grated coconut

1/4 cup roasted split gram/ yogurt 

2 fresh green chili

1/2 inch fresh ginger root peeled 

1/4 cup chopped coriander leaves

Salt

1/4 cup water 

To Temper:

1 tbsp oil

1 tsp mustard seeds

4 curry leaves torn

1tbsp sesame seeds

a pinch of asafetida 

1. Grind grated coconut, roasted split gram, green chili, ginger, coriander leaves, water, and salt in a blender until it is smooth. If the consistency is too thick add a little water as necessary. 2. Transfer the smooth mixture into a serving dish.
2. Heat oil in a sauce pan at medium heat, when it warms up add everything for tempering and fry a little bit until the mustard seeds start popping up. Quickly Pour the tempering over the chutney and mix it.

Dal payasam

Ingredients : An assortment of vegetables (carrot, potato, drum stick, raw banana, yam, onion, long runner beans), cut and diced. Coconut - 1, grated finely Channadal - 1 tsp full. (roasted) Urad dal - 1 tsp full (roasted) Asafoetida (heeng) - 1/4 1 tsp full Green Chillies - 2 Haldi powder - 1/41 tsp full Method of Preparation: Blanch the diced vegetables and keep aside. Grind into a paste, the channa dal, urad dal, asafoetida, and green chillies. In a shallow pan, heat the ghee and put in the ground paste. Fry lightly. Add the grated coconut and stir well over a low fire. Add the blanched vegetables and cook till done. Add salt to taste.

Murukkulu

Ingredients : Raw rice - 4 cups White gram - 1/2 cup White sesame seeds - 25 gm Cumin seeds - 25 gm Asafoetida powder - 2 tbsp Butter - 100 gm Salt - to taste Oil - for frying Method  of Preparation: Wash and clean the rice. Allow it to dry. When it dries completely, grind to a powder. Fry the gram and powder it. Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt together. Take a little of this mixture and add water to make a dough-like consistency. Heat oil in a pan. Drop a pinch of dough into it. If the drop springs to the top with bubbles all around it, then the oil is just ready to fry the Murukku. Squeeze the dough through a murukku mould (utensil with a hole) into the oil. Deep-fry the Murukku, till crisp and golden brown. Drain the oil and spread the murukku on a newspaper to remove the excess oil in it. When it cools, this light and crispy snack can be stored in an airtight container. Variation : Murukku has many variations. One is made with maida (250 gms refined flour), sesame seeds (1tbs). Steam the flour mixed with salt in a pressure cooker without water and the weight, for 20minutes. After it cools, add the required quantity of water to make a smooth dough. Squeeze the dough through the murukku mould and deep fry  in oil till crisp. Tamarind Rice  Ingredients : Tamarind - 1 oz  Rice - 1 1/2 cups Dry chillies - 4 Gingely oil - 1 dsp Ghee - 2 dsp Black gram dal - 11/2 tsp Bengal gram dal - 1 1/2 tsp Mustard seeds - 1 tsp Fenugreek - 1/4 tsp Cashewnuts - 16 Asafoetida powder - a pinch Turmeric powder - 1/4 tsp Salt - to taste Method: Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain. Cook the rice in boiled water and drain it. Fry and powder, the black gram dal and the fenugreek and mix them with turmeric powder and asafoetida. Fry the mustard, pieces of dry chillies, bengal gram, cashew nuts in gingely oil, add the tamarind water, the powdered turmeric and asafoetida and boil till thick. Add enough salt and mix the rice and the ghee.

Sakinalu

Sakinalu are the known traditional snacks made in Telangana Region.Even many people in Andhra pradesh does not know about this dish.Usually they are made for the sankrathi festival.Sakinalu are made of rice flour and seasame.

Ingredients:

• Rice---4 cups
• Ajwain seeds(oma,vaamu)--1/4 cup
• Sesame(nuvvulu)--1/2 cup
• Salt
• oil

Preparation Method

• Soak the rice with enough water for about 3-4 hrs.
• Drain the water using a mesh and leave the rice in the mesh for about 3 hrs so that it gets dried.
• Now grind the rice in a grinder till it becomes fine powder.
• Roast the sesame(nuvvulu) lightly on a low flame.
• Now add the Sesame,Ajwain and salt to the rice flour.Make a dough with the help of water as you do for chapathis.
• Take small quantity of the dough in hand and make circles with thin lines on a cloth 
• After they are done allow the sakinalu to dry.
• • Now take a hallow pan with oil to fry.
  • Take the sakinalu slowly with help of a flat plate and fry them in the oil till light brown colour.
  • Finally your sakinalu are ready.
  • These snacks can be preserved upto 1 month in a air tight container.
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ARISELU RECIPE

Ingredients:

• 1/4 cup Sesame Seeds • 1 kg Rice • 3/4 kg Jaggery • Oil for deep-frying • 1 cup Water

How to make Ariselu:

• Wash the rice and soak it for about 6 hours. • Drain the water and keep the rice on a cloth for drying. • Make fine powder by grinding it in a mixie. • Shred the jaggery and put it in a pan. • Add water to the jaggery and dissolve it by boiling. • Make thick syrup of this mixture on low flame. • Gradually add ground rice to it and stir constantly. There should not be any lump formation. • Remove the pan from fire. • Prepare balls out of this mixture. • Press the balls on a plastic sheet to shape them in the form of round puris. • To decorate, roll the puris lightly in the sesame seeds. • Heat oil in another pan. • Deep-fry these puris on low flame till dark brown. • Ariselu is ready.