KARAM BUNDI OR GRAM FLOUR BUNDI

Brief:

Prep & cooking time -30mts

Serves -3 or 4 persons

Storage -10 days

Cuisine: Andhra

Ingredients:

Gram flour (senagapindi or besan) -1cup
Masala red chilli powder -1/4tsp
Salt -1/4 tspor enough
Ground nuts (verusenagalu) -1/4 cup
Curry leaves (karivepaaku) -5or 6
Water -enough
Oil -1/2 lit

How To Make:

1.First take one vessel make thin paste(like bajjila pindi) with gram flour ,pinch of salt &water.

2.Heat oil in one pan make bundi with the help of bundi garita.

3.Fry ground nuts in hot oil till golden brown colour appears.Then in same pan saute curry leaves for a while.

4.Now combine these fried ground nuts ,curry leaves& salt , Masala red chilli powder to karam bundi.

5.Karam bundi ready to taste as snack item.

SAGGUBIYYAM(SABU DHANA) OR SAGO VADIYAALU(crisps):

Brief:

Prep - 1 day , drying Time: 2 or 3 days

Serves - Whole Family

Storage -1 year

Cuisine: Andhra

We usually make them in bulk during the summer season and sun dry them over our terraces where the heat of the sun is the maximum and preserved in air tight containers.

Ingredients:

Sago(saggubiyyam or sabudhana) – 1 cup

Ginger (adhrak) -small piece

Green chillies (pachi mirapakayalu) -2

Sesame seeds(nuvvulu) -11/2 tsp

Salt -salt to taste

Milk -1/4 cup

Water -5 cups

How To Make:

1. First grind ginger ,green chillies to make paste.

2. Take one vessel combine sago,salt,water and cook it on high heat till sago become
transparent .

3.Remove sago vessel from heat ,keep aside for cooling.Then mix sesame seeds , ginger &green chillies paste, Milk thoroughly.Keep aside for cooling ½ hr.

4.Then place above prepared sago mixture for sun dry by spreading them over thick plastic sheet. Remember to remove them in the evening a 5 or 6 pm. Continue this process for atleast 2 or 3 days or continue to sun dry till completely dry.

6. Store them in an air tight container and deep fry them in hot oil till crisp .

7.Dal rice or pappu annam when eaten with saggubiyyam or sabudhana vadiyaalu (crisps) tastes good.

BLACK GRAM(urad dal-hindi) OR MINAPAPPU(telugu) VADIYAALU

Brief:

Prep - 1 day , drying Time: 2 or 3 days

Serves - Family

Storage -4 or 5 months

Cuisine: Andhra

We usually make them in bulk during the summer season and sun dry them over our terraces where the heat of the sun is the maximum and preserved in air tight containers.

Ingredients:

Blackgram(urad dal or minapappu) – 1 cup

Ginger (adhrak) -small piece

Green chillies (pachi mirapakayalu) -3

Salt -salt to taste

Water -enough

How To Make:

1.First soak blackram (urad dal) 5 or 6 hrs . Grind it till urad dal(minapappu - telugu) become soft&soothy (like garela pindi) .Take in a vessel ,keep aside.

2.Grind ginger ,green chillies to make paste.Then combine this paste&salt to that grinded Bengal gram.

3.Then place above prepared minapappu pindi or urad dal or Bengal gram for sun dry by spreading them over thick plastic sheet. Remember to remove them in the evening a 5 or 6 pm. Continue this process for atleast 2 or 3 days or continue to sun dry till completely dry.

5. Store them in an air tight container and deep fry them in hot oil till crisp and golden brown (like papad ) appears.

4.Dal rice or pappu annam when eaten with minapappu vadiyaalu (crisps) tastes good.

MANGO JAM OR MAMIDIKAYA JAM:

Brief:

Prep & cooking: 30 mts,

Serves 10 persons

Storage -1 month (Fridge)

Cuisine: Andhra

Ingredients:

Boiled raw mangoes pulp -1cup (shold be less sour)

Sugar -2 cups or enough

Water -2 cups

How To Make:

1.First wash & clean the 2 raw mangoes ,peel off the upper green layer with knife or peeler & cut into small pieces.

2. Pour these pieces in one vessel in 2 cups water with cover.

3. Pressure cook for 15 min . Now the mango pulp is ready.

4.Then add sugar to that pulp combine, stir and cook on medium heat till jam didn’t touch the pan .

5.Mango jam tastes good with bread.

SEMIYA UPMA OR VERMICELLI UPMA:

Brief:

Prep: 10 mts, cooking: 15 mts

Serves 2 persons

Cuisine: Andhra

Ingredients:

Vermicelli (semya) -1 cup

Slit green chillies -2

Tomato -1 (large) thinly sliced

Onion -1(large) ) thinly sliced

Water -2 cups

Salt -salt to taste

For tempering/poppu/tadka/talimpu/seasoning:

11/2 tbsp oil

1/2 tsp mustard seeds

1tsp Bengal gram(pachi senaga pappu)

4or 6 curry leaves

How To Make:

1.Heat oil in one pan add mustard seeds,Bengal gram,curry leaves .once they splutter add sliced onion,tomato,green chillies ,sauté for a while.

2.Now add water to that tadka .Once water become hot add vermin celli & cook on medium heat with cover .

3.Cook it till semya did’nt touches the pan.

4.Now hot semiya upma ready to serve.

PACHI SENAGA PAPPU (chana dal or Bengal gram) & VANKAYA (brinjal or baingan)CURRY:

Brief:

Prep & cooking time -30mts

Serves -6 persons

Storage -1 day

Cuisine: Andhra

Ingredients:

Brinjal ( baingan or vankaya) -1/2kg

Soaked bengalgram( chana dal or pachi senaga pappu ) -1/2 cup

Ginger-garlic paste -1tbsp

Garam masala or spice blend -1/2 tsp

Onion -1(cut into 4 pieces)

Tomatoes 4(thinly sliced)

Water -3 cups

Oil -1/4 cup

How To Make:

1.Heat oil in one pan add brinjal pieces ,cook it till tender .Then add Soaked bengalgram( chana dal or pachi senaga pappu ) -1/2 cup,Ginger-garlic paste-1tbsp,Garam masala or spice blend -1/2 tsp,Onion-1(cut into 4 pieces),Tomatoes - 4(thinly sliced),Water-3 cups,cook with cover.

2.When oil separates from curry turn off heat.

3.Andhra pachisenagapappu &vankaya curry tastes well with hot white rice or roti.
{NOTE: cook vankaya curry on high heat first then reduce heat}

GORU CHIKKUDUKAYALU OR GUOR BEANS VEPUDU or FRY WITH COCONUT POWDER:

Brief:

Prep & cooking time -20 mts

Serves - 5

Storage -1 day

Cuisine: Andhra

Ingredients:

Goru chikkudukayalu or guor beans -1/2 kg(wash & cut into thin round pieces)

Salt -salt to taste

Masala red chilli powder -1tsp

Grated coconut -1/4 cup

Water -2cups

For tempering/poppu/tadka/talimpu/seasoning:

11/2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

5-6 garlic flakes crushed

4 or 5 curry leaves

How To Make:

1.Boil water in one pan add Goru chikkudukayalu or guor beans , Salt ,cook with cover for 10 or 15 mts .Then turn off heat .Remove excess water . In the same pan add oil & poppu ingredients,once they splutter add boiled Goru chikkudukayalu or guor beans, masala red chilli powder and fry for 5mts with out cover .

2.Finally add grated coconut & immediately turn off heat .

3. Goru chikkudukayalu or guor beans ready to taste with hot white rice or roti.