Bellam (Teepi) Garelu Recipe

Ingredients:
1 cup whole urad dal (black gram dal, minappappu)
salt to taste
oil for deep frying
1 cup grated jaggery, add water, cook to prepare a syrup that is sticky on touch
1 1/2 cups water

Method:
Soak whole black gram dal in water for 2 hours.
Strain the water, and grind the dal to a paste sprinkling little water and salt.
Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Beat till fluffy.
Heat water, add the jaggery and let it melt and form a syrup which is sticky to touch.
While the jaggery is forming a syrup, deep fry the vadas.
Take a deep frying vessel, add enough oil and heat till piping hot.
Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf.
Make a hole in the centre of the vada so that it cooks evenly all over.
Slowly drop the vada into the hot oil carefully and fry it on both sides on medium heat to a golden brown color.
Deep fry 4-5 vadas per batch depending on the size of the vessel.
Immediately dip these fried vadas into the jaggery syrup. Let them sit in this syrup till the next batch of vadas are deep-fried.
Remove them onto a serving plate and drop the next batch of vadas into the syrup.
Drizzle some left over syrup over vadas before serving and serve hot while the crust is still crisp.

Ugadi Pachadi Recipe

Ingredients:
1 cup of raw fresh mango cleaned, dried, finely chopped along with skin
1 tbsp margosa flowers (neem tree flowers)
1 cup grated jaggery
1 tbsp fresh finely chopped coconut pieces (optional)
3 -4 tbsp tamarind paste
red chilli pwd (according to your choice)
salt to taste

Method:
Mix all the above ingredients to form a sauce like appearence.I f you want a thin and watery chutney add very little water (2-3 tbsps). You can also add small pieces of sugarcane, pieces of ripe banana, putanaala pappu (roasted channa dal) along with the above ingredients.

Note:Each home has its own version of preparing the ugadi pachadi but the main ingredients (reflecting all the six flavors) are as specified above.

Chandra Kaantalu Recipe

Ingredients:
1 cup split yellow moong dal/pesara pappu
1 1/2 cup sugar
1/2 cup fresh grated coconut
1/4 cup chopped cashewnuts
1 tsp cardamom powder
pinch of salt (optional)
oil for deep frying

Method:
Soak moong dal for an hour, drain and grind to a fine paste adding a 3-4 tbsps of water. You can even grind it without adding any water.
Heat a heavy bottomed vessel and add the sugar, the ground dal paste, grated coconut, cashewnuts and mix well.
You will find that the sugar melts and the mixture begins to form bubbles while cooking.
Cook this mixture on low heat, stirring continuously till it forms into a thick lump.
Remove from heat and mix cardamom powder and pinch of salt.
Immediately transfer the mixture on to a wet cloth and spread the cooked mixture over it .
Using a flat laddle which has been oiled and gently spread the mixture to form 1/2″ layer and cool.
Cut into desired shape and separate the pieces very carefully lest they break and keep aside.
6Heat oil in a wide heavy bottomed vessel and deep fry the squares till golden brown.
You can deep fry a batch of six to eight depending on the size of the vessel.
6Serve warm or cold. Store in an air tight container as they last for at least 4-5 days.
Chandra Kantalu - Andhra Pindivantalu

Minappa Sunni Undalu

Ingredients:
1 cup black gram lentil(without husk)
1 tbsp raw rice
1 cup granulated sugar
1/2 cup ghee/clarified butter

Method:
Dry roast raw rice in a vessel till brown and remove.Now dry roast black gram on a medium flame till deep golden brown and till you get a nice aroma…which could take atleast 20 minutes.You should keep stirring the dal while dry roasting it lest it burns.Allow it to cool.Blend both the raw rice and black gram to a fine powder.Keep aside.Here’s a picture of the black gram dal both before and after dry roasting it.Blend the sugar to a fine powder.Keep aside.Heat ghee till it melts.Do not over heat.Keep aside. Now mix together black gram powder and powdered sugar in a wide plate.Slowly add hot ghee and keep mixing with hand, till the mix holds together. Shape into round balls of the size of a big lime.The ghee should be just enough to hold the powders together and not drip while making balls.Stored in an air tight container the laddos stay fresh for at least 2 weeks.

Variations
A combination of jaggery and sugar can be used. Take 3/4 cup jaggery and 1/4 cup powdered sugar.

Note:
Mixture of black gram powder and sugar can be stored in an air tight container for 1-2 months. When ever required mix ghee and make balls.

BOBATTLU

Ingredients:
1 cup chana dal(split bengal gram lentil) soaked in water for 2 hours and drained
1 cup jaggery or sugar(you can adjust the sugar or jaggery according to your choice)
1 1/4 cups maida (refined flour)
enough water to prepare dough
3-4 tbsps oil
1/2 tsp cardamom powder
1 tbsp clarified butter/ghee
pinch of salt
Mix refined flour,pinch of salt,2 tbsps oil and enough water to make a very soft and sticky dough.Knead well.
Grease your hands with oil to knead the dough and take a small portion of dough and flatten it into a disc of the size of your palm. Place a ball of “sweet lentil ball” in the centre and draw the edges of the dough from all sides to cover the ’sweet lentil ball’ completely.
Take a sheet of transparent plastic wrap or a plaintain leaf and gently flatten each ball carefully with your fingers to form a 6″ to 8″ diamater flat circular bobattu/poli (grease your hands while flattening).Fry it on low flame on a hot griddle or tawa.Roast both sides till brown spots appear.
Smear with ghee on both sides when done.Serve warm with clarified butter/ghee.

Note:You can store the ‘bobattulu’ for a few days in an air tight container or in the refrigerator

BOORELU RECIPES

Ingredients:
1/2 cup cup black gram dal/urad dal/minappappu
1 cup rice
1 cup bengal gram/channa dal/sengapappu
1 cup sugar or 1 cup grated jaggery (adjust according to your choice)
1/4 cup fresh grated coconut (optional)
3/4 tsp cardamom powder
salt to taste
oil for deep frying

Method:
Drain water from the black gram dal and rice and grind to fine paste adding very little water.
It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.
Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape.
Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal
and use a masher to mash them together till it blends well.
Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste,
stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.
Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.
Heat enough oil in a wide heavy bottomed vessel for deep frying the balls.
Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.
You can deep fry a batch of four to five balls depending on the size of the vessel.
Serve warm. Store in an air tight container as they last for at least two days.
Borellu

JANTHIKALU RECIPES

Ingredients:
2 cups rice flour
1 cup chick pea flour/besan/senaga pindi
1 1/2 tbsp sesame seeds
1 tbsp ajwain/vaamu
1 tsp red chilli pwd
salt to taste
2 tbsps hot ghee
oil for deep frying

Method:
Put together rice flour, gram flour, salt, hot ghee, chilli pwd, ajwain and sesame seeds,
and combine them well. Slowly add water little by little to make a soft dough,
just soft enough that it is pressed through easily with the janthikalu press.
Test the dough for salt and chilli pwd before deep-frying.
Heat a wide heavy bottomed vessel with enough oil for deep frying.
Take the janthikalu gottam aka murukku press and use the disc with small holes.
Fill half of the press with the dough and once the oil is hot, reduce to medium flame and using circular motion,
press the jantikalu gottam to make concentric layers of the janthikalu dough. As you press the dough into the hot oil,
you will find the oil froth up in bubbles which will eventually subside as the janthikalu turn to a golden shade.
Remember the frying has to be done on medium flame to achieve that golden color and crispness.
When the janthikalu turn a golden color, turn over to the other side and let it also cook to a golden brown.
Use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done.
Cool completely before storing in an air tight metallic container.

Note:
There are many variations to prepare jantikalu. You can replace the hot ghee with a tbsp of butter OR a mashed potato. Each gives a nice flavor to the jantikalu.
Another variation is to replace besan with roasted chickpea (dalia) powder OR roasted urad dal powder.

KAJU KATLI

Ingredients of Kaju Katli
500 gms. cashews soaked 2 hours in water
300 gms sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)

Method of preparing Kaju Katli
Drain and grind cashews to a fine paste. Use as little water as possible. In a heavy suacepan put sugar and paste. Cook on slow to medium heat. Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well. Spread on a clean greased worksurface. Roll lightly with a rolling pin, to 1/8" thickness. Apply silver foil. Cool and cut into diamond shaped katlis.

Kaju Katli is a sweet receipe of Western Indian states like Maharashtra and Gujarat.Kaju Katli is made from cashews, sugar, cardamom powder and ghee.

BOONDI LADDOO

Ingredients:
Sugar - 1 and 1/2 cups
water- 1 and 1/2 cups
Gram flour- approx 2 cups
rice flour- 2 tsps
Orange food color- a pinch
warm milk- 1 tsp
saffron - 2 pinch
cardomom- 7-8 nos
cloves- 3 nos
Nutmeg- 1/8 th the ball
Edible camphor/ pacha karpooram- 3 pinches
Cashews & Raisins - to taste

How to make laddu:
Sieve the gram flour .
Mix the saffron in the warm milk.
Boil the sugar and water in a non stick pan. Bring it to 1 string consistency.
Add food color and the saffron.
Heat good amount oil in a kadai.
Mix the gram flour and rice flour with water without any crumbles. The consistency should be like that of a bajji mix. When the oil is real hot,
pour the mix via a laddu laddle and take it when it is cooked 3/4th. Damp out the extra oil with a paper towel and soak it in the sugar syrup.
Continue this without break until all the syrup is absorped well. Note: It is important that the mix to be in correct consistency. If it is watery,
it will get burnt , else if it is too thick , the boondis will not have a round shape.
Let the boondis get soaked for 1-2 hours.
Powder cardomom, nutmeg, cloves and camphor in a coffee grinder.
Now add this to the boondis and run them in a food processor/ wet grinder coarsely for few seconds.
Roast the raisins and cashews in ghee and add to boondi mix.
Make balls of uniform size and enjoy eating

RAVA LADDOO

Ingredients:
1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk

Method:
Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Stir continuously. When the rava turns light brown add the sugar. Stir for 3-4 minutes. Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron. Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.

MALAI LADDO

Ingredients:
1/2 cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
1/4 tsp. yellow colour

Method:
Mash paneer. Add condensed milk and cook on slow flame, stirring continously. Cook till thick and sides leave. Add essence and remove from flame. Mix well. Pour on plate. Cool. Make ladoos. Sprinkle powdered elaichi and decorate.

MAVA MITHAI

Ingredients:
1 can of Sweetened Condensed Milk
2 cans of Carnation Milk Powder
1 stick of Butter
1/2 cup of Mixed Nuts crushed (Pistachios, Almonds & Cashewnuts)
1 tsp of Cardamom Powder

Method: In the microwave place a corning ware dish with 1 stick of butter and melt it for 1 minute. Remove, then add all ingredients mix it to the melted butter. Keep it back in microwave for 5 minutes. Let it cool for a 1 or 2 minute then cut into pieces. Serve it warm.

SWEET KACHORI

Sweet Kachori
Ingredients:
For filling:
200 gms. khoya
50 gms milk powder
1/2 tsp. nutmeg-cardamom-cinnamon powder

For cover:
250 gms. plain flour
1 tbsp. cornflour
30 gms. ghee

For syrup:
250 gms. sugar
1 cup water
1 big pinch saffron
Ghee for deep frying

Method: Mix ingredients for filling. The mixture should be soft and crumbly. Mix ingredients for cover. Using water knead to a pliable dough. Cover with a wet cloth. Keep aside. Boil sugar and water adding a tbsp. of milk to clear the syrup. Boil till the syrup is slightly sticky between the fingers. Strain. Crush and add the saffron. Keep aside. Make 15 to 16 flattish balls of the mixture. Divide dough also into 15 to 16 parts. Roll one part into a puri, place one mixture ball in the centre. Pull up all the sides to seal the mixture and press in centre. Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once. Repeat for remaining kachoris. When slightly cool, make a hole in the centre of each (approx. 2cm. diameter). Pour about half tbsp. of syrup and roll kachori around to let the syrup spread. Allow to stand for half hour before serving.

Sunnundalu

Sunnundalu(Urad Dal Ladd
Ingredients:
3 cups of whole urad
1½ cups of sugar
1 cup of melted ghee at room temperature

Method:
Roast whole urad dal to light gold colour. Grind urad dal and sugar to superfine sand like powder. Add melted ghee to the urad dal-sugar powder. Mix the whole mixture and shape them into Laddus.

RICE PAYASAM

Ingredients:
Basmati Rice & chopped almonds(combined) - 4 tsp
Milk - 2 cups
coconut extract - 1 cup
Evaporated milk - 1 tin
sugar - 1&1/2 cups
cardamom powder - 1/4 tsp

Method:
Soak rice for 15 minutes. Allow the milk and coconut extract to boil, add the soaked rice and cook. After it is cooked, add sugar, cardamom powder and almonds and let it boil for 5 minutes. Add the evaporated milk and let it boil.

Pure Milk Cake
Ingredients:
Milk - 1 litre
Rava - 2 tsp
Sugar - 2 cups
Ghee - 1/2 cup

Method:
Mix milk, rava and sugar heat to boil. Then keep on stirring in medium heat until it becomes thick. Now add ghee and stir it becomes non-sticky. Pour in a large plate and cut into diamonds.

MODAK

Ingredients of Modak
For dough:
Rice flour 2 cups
Maida flour 1/4 cup
A pinch of salt
water 2 cups
Ghee 1 tbs

For the filling:
Fried channa 1 cup
Peanuts 1 cup
poppy seeds 1/2 cup
Sesame seeds 1/2 cup
Dry coconut powder 1 cup
Jaggery 2 cups.
Cardamom 3 pods

Method of preparing Modak:
Fry peanuts, takeout the skin. Fry poppy seeds and sesame seeds. Then grind everything in mixer into a powder. Add jaggery and powdered cardamom. Keep aside. Put water in a nonstick vessel. Add salt and ghee. When water starts boiling add rice flour and maida flour. Do not stir. Cover and cook for 6-7 minutes. Take off fire and stir vigorously with a wooden spoon .No lumps should be left. Take the dough in a microwave proof bowl and microwave for 3-4 min so that the dough will cook thoroughly. Then take two plastic sheets. Smear with ghee. Put a small ball of dough in the middle. Roll on the top of upper sheet with a rolling pin to a 3-4 " diameter leaf like puri. Place the stuffing on one half of the leaf and press the two ends on each other. Now it looks semi circular. Serve with coconut milk and ghee.

PATISHAPTA

Ingredients of Patishapta:
For Batter
Rice powder - 2 cup
Flour - 1/2 cup
Cold Milk or Water - 1-1/2 cup
Salt - 1/2 tsp
Sugar - 2 tsp

For coconut Filling:
Fresh grated Coconut - 500 gms
Jagerry - 500 gm
Oil to make it - 1 cup.

Method of preparing Patishapta: Make a batter of all ingredients and keep aside for 10 minutes. Heat a kadai. Add jaggery, and after melting it add coconut and cook untill it makes a sticky dough like mixture. Cool it. Heat a pan. Add 1 tsp of oil and spread it. Put some batter in the pan and spread it lightly. It makes like a pan cake. Stuff the coconut pur and rolled it. Serve hot.

MOTICHOOR LADDOO

For boondi IMotichoor Ladoo): 2 1/2 cups gram flour
500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fineholed shallow strainer spoon

For syrup:
2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour

Method of preparing Motichoor Laddoo
For syrup:
Put sugar and water in a vessel and boil. When sugar dissolves, add milk. Boil for 5 minutes till scum forms on top. Strain and return to fire. Add colour and boil till sticky but no thread has formed. Add cardamom powder and mix. Keep aside.

SONDESH

Ingredients:
1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavour (eg. green with pista essence)

For topping:
1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice

Method: Dissolve acid or lemon juice in 1/2 cup warm water. Put milk to boil. When it rises, pour acidic water all over it. Reduce heat and stir till fully curdled. When whey and water separate completely, remove from heat. Strain in clean muslin cloth. Hold under running water for a minute. Press out excess water and hang for 15 minutes (paneer is made). Empty the paneer in a large plate. Take 2 tbsp. of paneer in a heavy pan and add cornflour. Heat on medium flame stirring continuously for 3-4 minutes. Cool, add to paneer in plate, sugar, essence and colour. Mix till very smooth. Lightly grease and dust moulds with ghee and cornflour. Mix topping ingredients. Sprinkle little topping in each mould. Press paneer mixture into it and level top. Chill for 3-4 hours. Unmould carefully. Serve chilled.

KHARJUR BARFI

Ingredients:
1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut

Method:
Break up khajur coarsely. Add milkmaid and dryfruit all in a heavy, non-stick pan. Cook on slow flame, stirring continuously. Do not allow to stick to bottom. It takes a while to cook. Stir gently till a soft lump forms. Spread some of the coconut on a butter paper sheet. Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it. Chill the rolls in the fridge. Cut into slices or set in a tray and cut into squares.

PEDHA

Ingredients:
500 gms. Khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould

Method:
Grate khoya. Powder sugar. Mix together in a skillet. Heat on low flame, stiring continously. Cook till mixture thickens. It should form a very soft lump. Cool for 10 minutes. Add cardamom powder & colour. Mix well. Take a small fistful of mixture. Form a ball. Press into the cookie mould. Turn out carefully. Press 2-3 slices of pista on the centre. Repeat for remaining mixture.

GULAB JAMUN

Ingredients:
500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry

Method:
Crumble the khoya. Sieve in the flour and soda together. Mix in the cardomom powder and crushed saffron. Mix well to form a soft dough. Use as much milk as required for kneading. Make balls of even size. Makes about 25-30. Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons. When they rise up put back on fire and fry till medium brown. Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl. Repeat for all the balls. When done pour the remaining syrup over the jamoons. Microwave lightly or warn over boiling water before serving.

To make the syrup:
Take the sugar in a heavy pan and add water to just cover the sugar. Boil and add a tbsp. of milk to separate the dirt. Strain and boil again. The syrup is done when , while dropping from a spoon it falls in a thin single thread.

CUSTARD

Boiled Custard
Ingredients for Custard:
5 eggs beaten
2 cups white sugar
1 pinch salt

Method for preparing Custard: Cream together the eggs and sugar. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon. Serve chilled.

Blueberry custard
Ingredients for Blueberry custard:
3 tablespoons butter
8 eggs
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup blue berries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners` sugar for dusting

Method for Blueberry custard: Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter. In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top. Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners` sugar.

Chocolate Cream Custard
Ingredients for Chocolate Cream Custard:
1 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 squares unsweetened chocolate, chopped
2 egg yolks
2 teaspoons vanilla extract

Method for Chocolate Cream Custard: In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

Pinapple Filled Triangles

Ingredients:
For crust:
3 cups plain flour
1 tsp. baking soda
3/4 cup cold butter
1/2 tsp. salt
4 tbsp. cold water
For filling:
1 can pineapple
2 tbsp. sugar
1/4 tsp. salt
1 tbsp. cornflour
1 pinch cinnamon powder
Others:
Fat (ghee or dalda) for deep frying

Method:
For crust:
Sieve together flour, salt, baking soda. Cut butter in flour with knife. Rub in with fork or with fingers till mixture is crumbly. Add enough water to make a stiff dough. Wrap in plastic, keep in refrigerator till required.

For filling:
Drain pineapple, crush coarsely, save liquid. Measure out half cup liquid, if required add water. Add cornflour, sugar, stir to dissolve. Cook while stirring continuously, till transparent. Add pineapple, cinnamon, cook further till thick. Chill to set well, before using.

To proceed:
Roll pastry with help of dry flour to dust, to 1/8" thickness. Cut into 4" squares. Place a spoonful of filling carefully at one corner, leaving margin to seal. Wet edge all around with a drop of water. Fold free corner over filling, to form a triangle. Press edges together with a fork of by hand. Make sure no filling oozes out. Heat fat in frying pan, till hot. Let in 2-3 triangles, frying till light golden, over medium-low flame. Flip sides carefully, fry other side. Cut into 2 halves, serve hot as is, or with vanilla ice cream alongside.

SON PAPDI

Ingredients
1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz
4" squares cut from a thin polythene sheet

Method:
Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in airtight container.

Roasted vermicelli kheer

Ingredients for Roasted vermicelli kheer
One cup of roasted vermicelli
Six cups of milk
One cup of sugar
Three tablespoon of ghee
A pinch of saffron
Two teaspoon of charole nuts (optional)
One-fourth teaspoon of grounded cardamom
One tablespoon of peeled and sliced almonds

Method for Roasted vermicelli kheer
Soak the saffron in one tablespoon of milk for about ten minutes. Break the vermicelli in to small pieces. On the other hand, heat the saucepan and add the ghee and vermicelli. Stir and mix well for about a minute. Pour in the milk, sugar, cardamom, charole nuts, soaked saffron and the almonds. Stir and boil for some time. Cook until the vermicelli becomes soft and brown which may take about ten minutes.

ALMOND KHEER

Ingredients for Almond kheer
Forty whole almond, soaked overnight and peeled well
Five cups of milk
One-fourth teaspoon of cardamom
One teaspoon of charole nuts (optional)
A pinch of saffron
One cup of sugar
One tablespoon of ghee

Method Almond kheer
Soak the saffron in one tablespoon of warm water for about ten minutes. Blend the almonds with one cup of milk until it forms a liquefied paste. Boil the four cups of milk and add the cardamom, charole nuts, soaked saffron and blended almonds. Stir in the sugar and the ghee. Cook for nearly five minutes by boiling gently and stirring it occasionally. Serve warm in a bowl.

MOHAN THAL

Ingredients:
For gram crumbs:
250gms. gram flour
1 tbsp. ghee
3 tbsp. milk
For mava (khoya)
50 ms. khoya
To proceed:
3/4 cup curds,
200gms. sugar
1/2 tsp. cardamom powder
1/5 tsp. crushed saffron
150 gms. pure ghee
To decorate:
silver foil or crushed almonds & pista mixed.

Method
For crumbs:
Rub in flour, ghee and milk. Press down with palm, keep aside 5 minutes. Pass mixture through a large holed sieve. Crumbs should form. Keep aside.

For mava: Put khoya in a heavy saucepan, cook till crumbly. Stir continuously. Keep aside.
Syrup to be made simultaneously:
Put sugar and 2/3 ratio water, boil to 2 1/2 thread syrup. Add saffron soaked and rubbed in 2 tsp. water. Bring back to 2 1/2 thread consistency.

To proceed simultaneously with syrup:
Put ghee in large pan, add crumbs. Stir and roast till aroma exudes and is golden. Add curd and stir gradually. Add mava, cardamom, mix well. Remove from fire. Add syrup and mix well gradually. Do not stir too vigorously, or it will turn hard. Pour into a greased thali. Tap lightly and shake gently to spread. Allow to cool slightly. Apply silver foil or sprinkle crushed nuts. Cool. Cut into squares. Store in airtight container.

GUJIYA

Ingredients:
Flour 250 grams
Khoya 500 grams
Raisins a few
Almonds 100 grams (finely chopped)
Cooking Oil 3 tablespoon
Water 100 ml
Sugar 250 grams

Method: Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it soft dough and set it aside with a damp cloth covering it. Fry the khoya in little ghee till it becomes light brown and then mix the sugar in it properly. Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let it cool. Make very small thick chapattis out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, then, seal the sides of the chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias on a newspaper and let the oil get soaked. Serve hot or store it in an airtight container for using it on that special day.

RASSAGOLLA

Ingredients of Rassagolla:
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Method of preparing Rassagolla: Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream layer. Heat the milk and bring to a boil. Add the citric acid dissolved in some water. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes. Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil. Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water. Press out the excess water and remove in a wide plate. Gently knead into a soft dough by passing between fingers. Make twelve equal sized balls of the dough. Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes. Take off from heat and cool them to room temperature. Add essence and chill for at least 4 to 5 hours.

DRY FRUITS KHEER

Ingredients:
Milk 1 liter
Almonds 10 pieces
Cashews 10 pieces
Pistachios 10 pieces
Khus khus 1 tbsp
. Sugar 1 1/4 cup (approx)
Saffron very little, soaked in warm milk

Method:
Soak almonds, cashews, pistachios and khus khus separately. Bring the milk to boil and reduce it to 3/4. Peel the almonds, pistachios and grind everything all dry fruits (including khus khus) together to a smooth paste. Now add this paste to the reduced milk and bring it to boil until everything blends well. Now add the sugar and mix well and switch off the stove. In that heat itself sugar will get dissolved. Finally add the saffron soaked in milk. Cool and serve.

KALAKAND

Ingredients:
2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water

Method:
Boil half the milk and add the citric solution as it comes to boil. Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead. Put the remaining milk in a heavy pan and boil to half. Add the chenna and boil till the mixture thickens, stirring continuously. Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. Set in a tray, apply silver foil and sprinkle the chopped nuts.

MAVA BURFI

Ingredients:
500 gms khoya
300 gms. powdered sugar
1 tsp. cardamom powder
2 sheets silver foil (edible)

Method:
Mash khoya. Mix in the sugar. Put into a heavy saucepan. Cook on slow flame, stirring continuously. Cook till the mixture is a very soft lump. Place on a working board and roll with a rolling pin to 1/2 inch thickness. Cool a little. Spread on the working board silver foil carefully and evenly. Make incisions with knife to cut in the desired size and shape.

Almond and Pistachio Dessert

Ingredients
4 tbsp Unsalted Butter.
1 cup ground Almonds.
2/3 cup single (light) Cream.
1 cup Sugar.
8 Almonds, chopped.
10 Pistachio Nuts, chopped.

Method:
Place the butter in a medium-sized saucepan, preferably non-stick. Melt the butter, stirring well. Gradually add the ground almonds, cream & sugar to the melted butter, stirring to combine. Reduce the heat & stir the mixture constantly for 10-12 minutes, scraping the bottom of the pan. Increase the heat until the mixture turns a little darker in colour. Transfer the almond mixture to a shallow serving dish & smooth the top of it. Decorate the top of the dessert with chopped almonds and pistachios. Leave the dessert to set for about 1 hour, then cut into diamond shapes or with variety of shaped pastry cutters of your choice & serve cold.

BADAM ROLL

Ingredients
1 cup whole Almond
2 cups sugar
3 cups water
2 Tsp Ghee
1 Tsp. Kewda water
4 Tsp. Finely crushed raw almonds

Method
Soak almonds overnight. Peel them. Make single thread consistency sugar syrup using sugar and water. Let it cool. In the blender make a paste of peeled almonds using the sugar water. If required add more water with spoon. The paste should be fine. Cook the paste on medium fire, Keep stirring. After the paste changes color to off white then add 1 Tsp. Ghee. After the color is darker add the rest of the ghee. Stir well. After the almond mixture starts leaving the side of the pan, take it off the flame and let it cool. Add the Kewda Water. Make small elongated oval rolls with hand and roll them in the crushed almonds. Serve them cold.

CASHEW BURFI

Ingredients
1 cup of cashews
1 cup of milk
1 1/2 cup of sugar
Cardamom powdered
3-4 tablespoons of ghee

Method
Soak cashews in the milk for 2-3 hr. of time. Then finely grind them. In a non-stick pan or in a heavy bottom pan add these with 3-4 tablespoons of ghee & cardamom powder. Stir them till it gets thickened. Before doing these just add little bit of ghee in a tray & once these mixtures get thickened, pour them in it. Cut them into small pieces as you wish. Either square or diamond.

BADAM ROLLl

Ingredients
1 cup Badam
1 and half cup sugar
Half cup Ghee

Method
Soak badam for two hours in hot water and peel the skin. Grind it into a thick paste with very little water. Make sugar syrup of single thread consistency and put the ground badam and keep stirring. Pour ghee if the mixture startes sticking to the sides. Keep stirring until it does not stick to the sides and forms as a ball and then put in a greased plate. Cut into diamond shape and decorate with silver foil.

ALMOND BURFI

Ingredients
1 cup almonds 1 cup sugar
Milk enough to blend
Saffron a pinch
Ghee - 2 tblsp
Silver warq for decoration
Method
Soak almonds in boiling water for 5 minutes. Peel out the skin of the almonds. Blend the almonds and sugar in very little milk. Cook the mixture in a non -stick cooking pan stirring continuously. Add the ghee and saffron and cook till it forms a ball and comes clean. Spread the mixture on a greased cookie sheet and put a cling wrap on top of it and roll it will a rolling pin to spread. Decorate with silver paper. Cut to desired shapes.

Miriyala Annam - Pepper Flavored Rice

Ingredients:
3 cups of cooked white rice (each grain should be separate)
1 1/2 tbsp ghee (clarified butter)
1 tsp cumin seeds
3/4 tsp mustard seeds
1 1/2 tbsp black pepper corns
1 1/2 tbsp seasame seeds
10-12 curry leaves (fresh leaves only)
salt to taste

Method:
Dry roast the black pepper corns, sesame seeds and curry leaves in a pan for a few minutes on medium heat tossing
them around till the flavors come out and you find a nice aroma emanates the kitchen. Once the seasame seeds change color
you can turn off the heat and make a coarse powder.Heat ghee in a pan and add the mustard seeds and let them pop.
Add the cumin seeds and let them brown. Add the cooked rice and combine it with the tempering.
Now add the ground spice pwd and salt and combine the rice with it such that the spices coat the rice well.
The full flavor of the pepper is obtained on freshly ground pepper corns which enhances the taste of the rice giving it a sharper,
more lively flavor than the pre-ground pepper powder and also by adding it towards the end of the cooking process which further enhances its taste.
Serve hot with any gravy curry or plain rasam, appadam (papad) and curds.

Note: Use only fresh pepper corns and not pre-ground black pepper powder as it won’t serve any purpose and you are definitely not going to enjoy the flavor of the rice if you use the store bought pre-ground pepper powder. If you venture into your kitchen to cook up this simple flavorful dish be prepared to use only the freshly ground pepper corns

Spiced Curry Leaves Rice Recipe

Ingredients:
3 cups cooked and cooled white rice (each grain should be seperate)
1 1/4 cups fresh curry leaves
1 tbsp split gram dal
1/2 tbsp bengal gram
8-9 black pepper corns
pinch of turmeric pwd
2 tsps oil
salt to taste
For tempering/poppu/tadka:
1 tsp oil
1 tsp mustard seeds
pinch of asafoetida (optional)

Method:
Heat a tsp of oil in a heavy bottomed vessel and add the dals and toss them till they turn red.
Add the pepper corns and toss for a minute. Turn of heat and cool.
In the same vessel, heat another tsp of oil and add the curry leaves and on low-medium heat,
toss them constantly till they change color and turn crisp. Don’t burn them. This could take about 4-5 mts.
Turn off heat and cool.
Grind the toasted dals and pepper corns to a coarse powder. Add the toasted curry leaves and grind to a coarse pwd.
Remove and keep aside.Heat oil for tempering in the same vessel,
add the mustards seeds and let them splutter. Add the asafoetida and toss for a few seconds. Turn off heat.
Add the cooked rice to the tempering, sprinkle salt and turmeric pwd. Add the ground curry leaves-spices pwd
and combine till well blended. Adjust salt.Serve hot with yogurt (perugu) or pachadi of your choice.

Nutritional value: one of the richest sources of micronutrients, antioxidants, vitamins (carotene, thiamine,
riboflavin, niacin, folic acid & vitamin C), calcium, iron, phosphorus, protein, fat, carbohydrates, energy, soluble & insoluble fiber
Benefits of curry leaves: Used as a traditional medicinal herb in Ayurveda,
as vata-kapha pacifying and mildly stimulating pitta. Curry leaves are pungent and act as an appetizer
and digestive stimulant.Known for its healing properties - strengthen the functions of stomach and kidneys.
Also known to strength hair roots and a home remedy for pre-mature greying of hair.
Helpful resources: How to grow a curry leaf plant and take care of it? (in US-cold weather)
More about this aromatic nutrition-packed herb

Kobbari Annam Recipe

Ingredients:
2 cups raw rice
4 cups coconut milk
salt to taste
1/4 tsp turmeric pwd (optional)
8-9 garlic cloves, finely sliced OR 1 tsp ginger-garlic paste
4-5 slit green chillis
2 onions, finely sliced
1″ cinnamom stick (2 pieces)
2 cloves
2 elachis
1-2 bay leaf
1 tbsp ghee + 1/2 tbsp oil

Method:
Heat ghee and oil in a cooking vessel on medium heat, add the cinnamom stick, cloves, elachi
and bay leaf and fry for a few seconds. Add sliced garlic and fry for half a minute.
Add the green chillis and sliced onions and saute for 4 mts on medium heat.
2 Add turmeric pwd, salt and combine. Add the drained rice and fry it along with onions for a minute.
Add 4 cups of coconut milk and bring to a boil.
3 Reduce heat and place lid and cook till rice is done.
4 Garnish with coriander leaves.

How to extract coconut milk: Grate a coconut, add 2 glasses of hot water and leave aside for 30 mts.
Grind it to a fine paste. Place a muslin or thin cotton cloth on a vessel and pour this mixture onto the muslin cloth.
The strained milk is called ‘first milk’ of coconut. Use your hand to squeeze out the milk from the residue.
Add one more glass of water to the residue and run in the grinder for a mt. Strain on to muslin cloth.
This second extract is called ’second milk’ of coconut.

Kobbari Annam Recipe

Ingredients:
3 potatoes, washed, boiled, peeled and cubed
1 large onion, finely chopped
2 green chillis, slit length wise
2 tomatoes, quartered
10-12 fresh curry leaves
1 tsp ginger-garlic paste
pinch of turmeric pwd
1/2 tsp red chilli pwd (adjust)
1 tsp coriander pwd
salt to taste
1 tbsp coriander leaves
1/2 tbsp oil
Make a paste by adding little water:
2 tbsps grated fresh coconut
1 tbsp poppy seeds/khus-khus/ghasagasalu

Method:
Heat oil in a vessel, add the chopped onions, green chillis and curry leaves and saute for 4-5 mts
or till the onions turn transparent.
Add ginger garlic paste and fry further for another 3 mts. Add the chilli pwd, turmeric pwd,
coriander pwd and salt. Combine well.
Add the quartered tomatoes and boiled and cubed potatoes and cook on medium heat for 6-7 mts.
Reduce heat, add the ground coconut-poppy seeds paste and combine. Cook for 3-4 mts.
Add a glass of water, adjust salt and cook covered till you get the desired gravy consistency.
Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.

Carrot Kothimira Pachadi Recipe

Ingredients:
2 cups grated carrot
3/4 to 1 cup chopped fresh coriander (adjust)
1 1/2 tbsp split black gram dal (minapa pappu)
1 tbsp bengal gram (senaga pappu)
1 tsp cumin seeds
1/2 tsp mustard seeds
1-2 dry red chillis (adjust to suit your spice level)
4-5 garlic flakes
1-2 green chillies (adjust)
1 tbsp grated jaggery (adjust)
salt to taste
juice of 1/2 lemon (small)
1 tbsp oil
For the tempering/poppu/tadka:
1 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
8-10 curry leaves

Method:
Heat half a tbsp of oil in a non-stick pan. Add the garlic, cumin, split gram dal, bengal gram,
red chillis and mustard seeds and stir on medium heat till the dals turn slightly red and a nice aroma emanates.
Immediately remove the roasted spices, straining the left over oil and keep aside.
In the same pan, add a tsp of oil if required, add the slit green chilli and grated carrot
and on medium flame saute till the rawness of carrot disappears (approx 3-4 mts). Remove and keep aside.
In the same pan, add another tsp of oil and saute the chopped coriander leaves for a minute.
Remove from heat and cool.Grind the roasted dal mixture first, followed by the sauteed carrot and coriander,
jaggery along with salt, to a coarse paste without adding any water.Heat oil in a pan for the tempering,
add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red.
Add this seasoning along with lemon juice to the ground pachadi. Serve with hot steamed rice.

Chintachiguru Kobbari Pachadi Recipe

Ingredients:
2 cups tender tamarind leaves
1 cup grated coconut
1-2 green chillis
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1-2 dry red chillis, de-seed and tear (optional)
1/2 tsp oil

Method:
Grind green chillis, tender tamarind leaves, grated coconut and salt.
Sprinkle a tbsp of water only.
Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red.
Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
Pour this seasoning over the pachadi and combine. Serve with hot steamed rice and ghee.

Ulli Pachadi Recipe

Ingredients:
2 large onions
2-3 dry red chillis, de-seed
1/2 tsp cumin seeds
1 tbsp split black urad dal (minappa pappu)
salt to taste
1/2 tbsp tamarind extract
1/2 tsp jaggery (optional)
2 tsps oil
For seasoning/poppu/tadka:
1 tsp mustard seeds
few fresh curry leaves
1/2 tsp oil

Method:
Heat one tsp oil in a pan, add cumin seeds, dry red chillis and stir fry for a few seconds.
Add urad dal and let it turn light red. Remove from pan and cool.
In the same pan, add another tsp oil, add the sliced onions and saute for approx 4-5 mts.
Turn off heat and cool.
First grind the urad dal, cumin seeds and red chillis till coarse. Add the sauted onions, salt,
tamarind and jaggery and grind to make a paste. You can add 2-3 tbsps water for a thinner consistency.
Heat oil in pan for seasoning. Add the mustard seeds and let them splutter.
Add the curry leave and turn off heat. Pour over the chutney and serve with idli or dosa.

Capsicum Pachadi Recipe

Ingredients:
3 big capsicums, washed and cubed
8-10 green chillis, chop into big pieces (adjust)
2-3 tbsps tamarind paste (adjust)
1 large onion, finely sliced
For seasoning/poppu/tadka:
1 tsp mustard seeds
1/2 tsp cumin seeds (optional)
1 tbsp split black gram dal (urad dal/minapappu)
1/2 tbsp channa dal (senaga pappu)- optional
1-2 dry red chillis
big pinch asafoetida/inguva/hing
few fresh curry leaves
1 tbsp oil

Method:
Heat two tsps oil in a cooking vessel, add green chillis and fry on medium heat for 4-5 mts,
stirring it constantly. Remove from pan and cool.
In the same pan, add the capsicum pieces and stir fry on medium heat for 3 mts. Remove and cool.
Once cool, grind the sauteed green chillis, capsicum and tamarind paste to a coarse paste. Keep aside.
Add the remaining oil to the cooking vessel, add mustard seeds and let them pop, add cumin seeds and dals.
Let the dals turn red, add curry leaves and dry red chillis. Add the asafoetida and stir fry for a few seconds.
5 Add the sliced onions and fry for 4 mts or till they turn transparent.
Add the ground capsicum-green chilli paste to the sauteed onions and stir fry for atleast 15-18 mts on low to medium flame.
Add salt and combine. Ensure that the capsicum-green chilli paste is thoroughly fried in oil.
This pachadi stays fresh for a few days if stored in the refrigerator.
Serve with hot rice and a dollop of ghee.

Kobbari Pachadi Recipe

Ingredients:
1 1/4 cup of freshly grated coconut
1/2 tsp cumin seeds
1 tsp split gram dal/minappa pappu/urad dal
1 tbsps chana dal/senaga pappu/bengal gram
2 dry red chillis, tear and de-seed
2 green chillis, cut each into two
4 garlic flakes
gooseberry sized tamarind
2-3 tsps oil
salt to taste
1/2 tsp sugar (optional)
For popu/tadka/seasoning:
1/2 tsp mustard seeds
1 tsp split gram dal/minappa pappu
14 -15 curry leaves
1/2 tsp oil

Method:
Heat oil in a pan. Add cumin and toast them for a few seconds, add the dals and let them turn red.
Next add the garlic, red chillis and green chillis and fry them for half a minute on low heat.
Lastly add the coconut pieces (or grated) and stir fry for a minute. Remove from pan and cool.
Once cool, grind the toasted ingredients, tamarind, salt and sugar to a slightly coarse paste by adding very little water (few tbsps).
You shouldn’t make it into a smooth paste. A stone mortar is recommended to crush them but you can use a blender too.
Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown.
Add the curry leaves and toss them for a few seconds till the flavors come out.
Turn off heat and add the seasoning to the ground kobbari pachadi and combine.
Serve with hot steamed rice and ghee.

Beerakaya Kothimira Pachadi Recipe

Ingredients:
2 medium sized ridge gourds, washed and chopped into pieces with skin
1/2 cup chopped coriander leaves
3 green chillis, chop into big pieces (adjust)
1 tbsp bengal gram/senaga pappu/chana dal
1 tsp split gram dal/minappa pappu
1/4 tsp cumin seeds
1/2 tbsp sesame seeds/nuvullu/til
1 1/2 tbsps lemon juice
2-3 tsps oil
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch cumin seeds (optional)
1-2 dry red chillis
big pinch asafoetida/inguva/hing (optional)
few fresh curry leaves
1/2 tsp oil

Method:
Heat a tsp of oil in a cooking vessel, add bengal gram, split gram dal, cumin seeds and stir fry for a few seconds till the dals turn red.
Remove and keep aside.
2In the same vessel, add sesame seeds and fry on medium heat for 2-3 mts. Remove and keep aside.
3In the same vessel, add the green chillis and coriander leaves and fry on medium heat for 3 mts,
stirring constantly. Remove from pan and cool.
In the same pan, add another tsp of oil, add the chopped ridge gourd pieces
and stir fry for 4-5 mts till the rawness of the vegetable goes. Remove and cool.
Once cool, grind the dals first till coarsely ground, add the rest of the sauteed ingredients along with lemon juice and salt and grind to a coarse paste.
Heat a tsp of oil in a pan, add mustard seeds and let them pop, add curry leaves and dry red chillis followed by asafoetida and stir fry for a few seconds.
Pour the seasoning over the ground pachadi and serve with hot rice.

Mamidikaya Mukkalu Pachadi Recipe

Ingredients:
2 cups of finely chopped raw green mango pieces along with skin (washed and wipe dry)
2 tbsps red chilli pwd
2 tbsps mustard pwd (ava pindi)
1 tbsp salt
4-5 tbsps oil (sesame/til/nuvvulu)

Method:
Combine all the above ingredients and store in a clean, dry bottle and refrigerate.
Use a clean spoon to remove pickle. This pickle can be eaten within 8 hours of preparation.
I had written a few tips on how to make pickles which will help you during the pickling process.

Note:
Sun dry mustard seeds for a day and grind to a fine powder and store. For methi powder,
dry roast methi seeds till it reaches a red color, cool and grind to a fine powder.
Red chilli powder used for pickling is preferred. Its available in most super markets or departmental stores.
Sesame oil is best, incase you don’t have sesame, you can use any refined oil.
Remember to prepare pickles in moisture free area.

Mamidi Turumu Pachadi Recipe

Ingredients:
2 cups of grated raw green mangoes (washed, wiped dry and skinned)
2 tbsps red chilli pwd
1 tbsp mustard pwd (ava pindi)
1 1/2 tsps roasted fenugreek pwd (methi/menthi podi)
1 1/2 tbsps salt
4-5 tbsps oil (sesame/til/nuvvulu)
For popu/tadka/seasoning:
1 tsp mustard seeds
1 tsp split black gram dal - optional
1 tbsp channa dal (bengal gram) - optional
pinch methi seeds
2 dry red chillis
1/4 tsp asafoetida/hing/inguva
10-12 curry leaves
1/2 tbsp oil

Method:
Combine mango pieces, red chilli pwd, mustard pwd, methi pwd, salt and oil in a vessel.
Heat 1/2 tbsp oil in a vessel, add mustard seeds and let them splutter.
Add methi seeds, dals, red chilli and stir fry till the dals turn red.
Add curry leaves and asafoetida and stir fry for a few seconds before turning off the heat.
Pour this seasoning over the mango mixture and combine well. Store in a clean, dry bottle and refrigerate.
This pickle can be eaten within two to three hours of preparation.

Kothimira Perugu Pachadi Recipe

Ingredients:
2 cups packed fresh coriander leaves
3/4 cup grated fresh coconut
1-2 green chillis
1 1/2 cups thick curd (adjust according to consistency required)
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1/2 tsp chana dal (optional)
1 dry red chilli, de-seed and tear (optional)
1/2 tsp oil

Method:
Grind fresh coriander leaves, grated coconut, green chillis and salt to a fine paste without adding any water.
Transfer the ground paste onto a serving dish and combine with beaten curd.
Heat oil in a pan, add mustard seeds and let them pop, add the split gram dal,
chana dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
Turn off heat and pour over the coriander-curd mixture. Combine.
Serve with white rice or rotis.