chamadumpa fry

hamadumpa fry is very tasty ..you can use this as a sidedish with any gravy curries or you can eat like an appetizer..This can be made in different types.
Type 1: just fry it but not boiling

Ingredients:

Chaamadumpalu/arbi/Taro roots 6

red chilli powder 1 spoon

turmeric powder 1/8 table spoon

oil 5 tablespoons

salt 11/2 tablespoon(vary acc to your taste)

Preparation:

1. first peel chamadumpalu using a peeler and cut the peeled roots into small cubes.

2. Take a pan and put it on medium heat ,once the pan gets heated pour the oil into the pan.

3.Once the oil gets heated put chaamadumpa pieces into oil and reduce the heat to low and let it fry for 15 to 20 min.In between stir the pieces.

4.once the chaamadumpa pieces turned into golden brown color remove the friedchaamadumpa pieces from the pan and place it on a paper towel(tissue).

5.Eat it with any gravy(liquid) curry/eat as an appetizer.

Type 2 : boil arbi with little fry

Ingredients:

arbi/chaamadumpa - 250 gms

green chillies - 4to5
coriander leaves - 1 small bunch
oil
salt to taste
turmeric powder
Preparation:
boil chaamadumpa and peel them make into pieces,take oil in pan add thesechaamadumpa pieces along with salt and turmeric. Meanwhile chop coriander leaves and green chillies in a chopper and add this to chaamadumpa pieces and fry them nicely .It will be good with any gravy curries.
Type 3: Baking dumpaas/arbi using oven
These oven baked chaama dumpa vepudu/fry can served with rice anddal/sambar/rasam or yogurt combination.

Ingredients:
Chaamadumpass 6
chill-garlic powder 1 spoon
turmeric powder 1/8th spoon
salt to taste

preparation:
1.Boil chaamadumpa in water until they become tender. Overboiling makes them mushy so keep checking and remove them before they turn to soft. When they are cooled enough to touch, peel the skins. Cut each, round shaped pieces of quarter inch thickness.

2.In a vessel, one spoon of oil. Add salt, red chilli-garlic powder and turmeric to taste and mix it . Add and toss the cut chaamadumpa pieces.

3.Spread them in rows neatly on a foil covered baking tray and bake them at 350 F for about 10 minutes. Also broil each side for about 2 to 5 minutes, until they are golden-brown.

4. Remove the baking tray from the oven and serve hot.

While boiling and baking, pay attention to the time and the cooking process. Overcooking in water or overbaking may result in mushy or blackenedchaamadumpa chips instead of golden, crispy color.

BOBATLU

ఆంద్ర లో చిన్న పిల్లలు 

బోరలో పడినపుడు  బోబట్లు వేస్తారు 

Ingredients

For Stuffing:

1/2 Cup Bengal gram dal
3/4 cups sugar / jaggery powdered
1 tsp Cardamom powder

For covering:

1/4 cup maida
1/4 cup wheat flour
1/2 cup oil

Method:

1. Pressure cook the dal with 1 1/2 cup water and drain out extra water.
2. Mash the dal, add the sugar,cardamom powder, a pinch of salt mix well and allow it to cool.
3. In a bowl, mix the  maida, wheat flour, salt,4 tablespoons oil,add water drop by drop and knead well the dough.
3. Knead until the dough becomes very soft and pliable and keep aside for 2 hours.
4. Make small balls of the mashed dal and keep aside.
5. After 2 hours again knead the dough and make 1 inch balls from the dough.
6. Roll the dough balls in rolling pin, the edges should be thin and in the centre should be thick, into disc shape.
7. Put the sweet dal ball in the centre of the  disc and seal the disc in circular shape.
8. Again press the circle in between palms like roti.
9. Heat oil in griddle, put the roti and cook for 5 minutes in low heat and flip the other side, cook for another 4 minutes.

FRENCH FRIES

Ingredients:
6 large baking potatoes, cut into strips
Oil for deep frying 
Salt

How to make french fries:

1. Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
2. Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
3. Heat oil in deep fryer to about 375°.
4. Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.

1. Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

mirchi baji

Method

1. Wash and dry the green chillis
2. Cut the chillis in the middle(do not fully cut it) and remove the seeds from them
3. Mix 2 or 3 spoons of besan, little bit of salt and ajwain in the tamarind paste to make it into a tight paste(so that it is to stuff in the chillis)
4. Take each chilli and put the above mixture into them
5. Make a batter of besan and salt to taste
6. Heat oil in a medium size pan
7. Dip each chilli in the batter and put them in the oil
8. Fry the chillis until golden brown
9. Serve them hot for an afternoon snack on a rainy or cold day

Tip:
After frying the chillies, cut them with a butter knife slightly and fill them with finely chopped onions. Add a dash of lemon and serve. I gaurantee it will be a super hit...

SEV PURI

INGREDIANTS

10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera) 

How to make sev puri:

• Arrange the puris on a plate make a hole in each puri in the centre.
• Fill with a few chopped boiled potato cubes.
• Add about 1/4 tsp of tamarind and green chutneys in each.
• Sprinkle cumin powder, salt, red chilli powder.
• Sprinkle finely chopped onions.
• Then generously sprinkle sev all over the puris.
• Garnish with finely chopped coriander.
• Serve fresh..

Arisalu

Ingredients:
1 large bowl of finely grated jaggery
1 teaspoon of ellachi
1 bowl of rice flour
oil to fry

Process:
1) take a wide vessel and put jaggery into it, add only little amount of water so as to just soak the jaggery
2) now simmer ur gas stove and keep stirring
3) add the ellachi powder
4) as the jaggery in the vessel dissolves and starts boiling....
5) slowly add the rice flour.....little by little
6) add until the mixture of jaggery and rice flour is soft(if u add too much rice flour the mixture might become hard )
7) to check whether the mixture is right enough just press in between ur fingers and it should feel very soft
8) now bring down the vessel, and heat oil in a frying pan
9) make round balls with the mixture and press them to the size of half ur palm
10) make them thick, almost 1 inch in height
11) fry them in oil
12) serve like a sweet dish

CHAKRALU

CHAKRALU OR JANTHIKALU AND ALSO WELL KNOWN AS CHAKLI OR MURUKU OR MURUKULU. A perfect South Indian tea time snack, which is famous for it's crunchy, crackling sound. In my child hood Amma use to make a big tin (air tight container) of this chakralu. And she makes many verities of this chakralu some times she mixes the dough with sour curd or with different flours and every time they taste just awesome. And my hubby he likes snack s like this, rather then usual rice or roti. Also he is having a habit of having snacks after his meal; I don't know how he eats snack s after his meal. I couldn't eat any thing after my meal. Any way here is the recipe for delicious and addictive chakralu………

INGREDIENTS :---
Rice flour --- 3 cups
Besan (senga pindi, chick pea flour) --- 1 cup
Oil – 2 tab sp
Vaamu (Ajwain, carom seeds) – 1 tea sp
Salt to taste
Red chili powder --- 1 tea sp
Oil for frying 
METHOD:---
1. In a big bowl mix 2 flours, salt to taste, Red chili powder, vaamu mix well.
2. Heat 2 tab sp oil in a pan and add this oil to the flour mixture and mix with a spoon.
3. Now add enough water and knead in to soft dough
4. In the same time heat oil in a deep frying pan
5. Fix the disc with medium holes in the chakrala press ( muruku maker) and press on top of a polythene sheet.
6. Now lift them from the sheet and drop in to hot oil and fry till golden color in a very low flame.
7. If you fry them in a high flame they won't cook properly and become hard so fry them in a very low flame it will take time but result will be great and you can get yummy and crispy chakralu.
8. And one mere tip I want to share with you all is when you are pressing chakralu press them on the back side of a round ladle and slowly drop it with ladle this prevents oil burnings on your hand
Enjoy your snack.

Murri Mixture ~ Andhra Bhel Puri Recipe

Eating bhajjis and murri mixture out of newspaper packages on the beach road of my city, Vishakhapatnam aka Vizag, has its own fun. There are numerous bajji wallas along the beach road that open during the evenings to serve the famous street foods – bajjis and murri mixture. You have mirchi ka bajjis (mirapakaaya bajji) to spice things up a bit…:) but murri mixture is the most famous of them all.

Murri mixture is a typical Andhra street food fare, a mix of puffed rice, onions, tomato, peanuts, lemon juice and lots of fresh coriander leaves (cilantro). Its tangy, lightly spicy.

Andhra street food is a culinary tradition that most Andhras wouldn’t dream of doing without. It includes sweets, bajjis, pakoras, snacks and breads sold on city streets. Street food here is a learning experience by itself, cooked right before your eyes, reassuring not only of the freshness of the food being made but also the ingredients that go into preparing it.

To the puffed rice, add some finely chopped tomatoes, onions and green chillies or chilli pwd, coriander leaves, roasted peanuts, boiled chick peas, chopped mammidi allam (mango ginger- a excellent herb which is optional), salt and a dash of lime and mix it well. You can add boiled channa too. Voila ..your murri mixture is ready!

[3 cups puffed rice, 1 chopped onion, 1 chopped tomato, 1 chopped green chilli, 1/3 tsp chilli pwd (optional), 3 tbsp roasted peanuts, 2 tbsp boiled chick peas, 1 tbsp chopped coriander leaves,s alt to taste, 1 tbsp chopped mango ginger (optional) and 1 1/2 tsps lemon juice

marmaralu mixture

In andhra we call this snack as borugulu or maramaralu mixture and its called chirumuri in karnataka. This is a lite snack and can be found in pretty much every corner of the street in andhra.  When you go to taste this  snack, you will get to see and taste some of his others friends like bajji, bonda, pakoda and masala soda. What a comfort food they are! This being my favourite snack, i make this atleast twice a week.

ingredients:

• puffed rice ( borugulu or maramaralu)
• red onion
• tomatoes
• grated carrot
• chopped cilantro
• lemon juice
• red chillie powder
• oil
• salt and some hot & spicy peanuts

Procedure:

I am not giving the exact measurements because, you can add them according to your taste.                  

• First lightly toast the puffed rice for a minute, i do this to make it nice and crisp. 
•  Then take a big bowl, add the puffed rice, few teaspoons of oil and mix well.
• Now add salt and the chillie powder. The oil makes the salt and the chillie powder stick to it,  without the oil the salt and chillie powder just settles in the bottom.
• Add red onion (not too much), tomato, grated carrot, cilantro and freshly squeezed lemon juice.
• Taste and reseason accordingly. Serve it, topped with some hot and spicy peanuts.

marmaralu upma[puffed rice upma]

ingredients:-

Puffed Rice - 6-7 cups

Onion - 1(chopped )

Green Chillies - 3(chopped )

Turmeric powder a pinch

salt to taste

Tamato -1(chopped )

Chana dal 1 tsp

Urad dal 1 tsp

Cumin seeds 1/2 tsp

Mustard seeds 1/2 tsp

Broken red chillies 2

Curry leaves 10-12

Oil 1 tbsp

Method:-

First, take a big Bowl, fill half of it with tap water and add puffed rice to the water.Soak puffed rice in water for a minute or less.remove them from water by taking handfuls and firmly squeezing the water from them by pressing the hands together tightly. Remove them all from water in this way and put them in a colander..

Heat one tsp of oil In a pan,and add mustard seeds, cumin, red chillies,Chana Dal,Urad Dal and curry leaves...When chana dal turns light brown, add green chillies and chopped onion.When onion becomes translucent,add tomato fry 2 mins in mediuam heat, add puffed rice, turmeric powder, and salt.Mix Well..

serve hot with lemon..

GUTHI VANKAYA

Gutti vankaya ingredients:

1. Brinjal – 7 (medium size)
2. Tamarind – small lemon size
3. Red chilli powder – 2 tsp
4. Turmeric powder – ¼ tsp
5. Mustard seeds – ½ tsp
6. Curry leaves – 10
7. Salt – to taste
8. Oil – 5 tbsp

Paste ingredients:

1. Onion – 1 
2. Ginger – 1 inch piece
3. Garlic flakes – 3
4. Cinnamon – 1 inch stick
5. Cloves – 2
6. Cumin seeds – 1 tsp
7. Channa dal – 1 tbsp
8. Red chillies – 4
9. Coriander seeds – 3 tsp
10. Dry coconut – small piece

Stuffed Brinjal Preparation:

Dry roast the channa dal, dry coconut, coriander seeds and red chillies. 

Now make a paste the dry roast items with onion, ginger, garlic, cinnamon, cloves and cumin seeds.

Now take the washed brinjals and slit into + shape.

Stuff them with the paste.

Keep the remaining paste for the gravy.

Now take a pan and heat with oil.

Add mustard seeds. 

When they start to crackle add curry leaves.

Sauté for few seconds.

Add the remaining paste, turmeric powder, chilly powder, tamarind pulp and salt.

Combine gently. 

Now add 1 cup of water.

Let it cook for few mins.

Then add the stuffed brinjals one by one. 

Once again combine gently.

Cover with a lid and cook for 10 mins in a low flame.

Finally garnish with coriander leaves and remove from the stove.

stuffed brinjal curry is ready to eat. 

Serve with plain white rice, roti or paratha. 

JUICESSSSSSS

Fruit juices are an excellent refreshment and anyone that enjoys them will likely also enjoy fruit gifts. You can send friends and family a fruit gift basket and they can be perfect as birthday giftsor even as Holiday gift baskets. Fruit juices and fruit are important parts of your diet and are great gift that promotes good hea.lth

Lemon~Lime Ginger Ale

• handful of grapes
• 1 apple, cored and sliced
• ½ inch fresh ginger (less if you find the taste too strong)
• 1/2 lime
• 1/4 lemon
• sparkling mineral water

Remove the grapes from the stem. Juice the apple and ginger together, then juice the rest of the fruit. Pour the juice in a large glass and fill to the top with sparkling water and serve with ice.