Chekkalu

Ingredients

Rice flour                                4 cups
(green)chilli ginger paste          4 tbsp (u could use more)
curry leaves                            1 cup (finely chopped)
Raw chick peas(pachi sengapappu) 1/4 cup(u could use little less than that) (marinate it for 2 hours)
salt
butter                                      6 tbsp (approximately)
oil for deep frying


1.Mix all the ingredients together
2.sprinkle little by little bit water on it.Water should help it in making it like a ball and just using fingures if we can press it like a patty then that is enough.It  may take 2tbsp of water.little more if needed .It need not be sticky.It need not be like a chapathi dough at all.More thicker than that.

3.Deep fry on in oil.


** IF snacks are too hard then it is time to add little more butter.
** IF snacks are too fluffy or not holding in shape when u fry them in oil that means u added
     more butter.
** Always start off with frying just one or two so that u can know what is wrong accordingly u can adjust the mixture.

** IF u feel that the snacks are not cooked from inside,they increase the flame little (Donot over heat)for couple of minutes and reduce the heat before adding the snacks.

Chegodilu (Rice flour snack)

This is one of the tastiest snacks of Andhra Pradesh,India.


2 cups rice flour
2 1/2 cups water
moong dal              2 tbsp(could add more that gives nice taste)
sesame seeds          1tbsp
chillipowder           2tsp (can reduce the amount if u want)
jeera                        2tsp
Butter                  3 tbsp approximately
salt
Oil for deep frying



1.Soak moong dal for minimum of an hour.
2.Boil water(don't boil too much one boil is enough)Add moongdal,sesame seeds,chillipowder,salt,jeera and butter.
3.Meanwhile add pan heat oil for deep frying.
4.Just when water comes to a boil  reduce flame to low add rice flour mix really well.switch off the flame keep the lid on the mixture for couple of minutes so that it gets cooked.
5.take the small amount mixture just gently rub between palms to make it like a pipe.Make small rings from it.
6.Reduce flame of the oil pan before putting chegodilu to oil.
7.Towards the ending of the process increase heat to get nice color the snacks.

** IF Snacks are too hard add little more butter to the mixture.SO start off with frying just one or two once they are done u can know what is wrong.
**IF snacks too fluffy or not holding in shape in the oil then it means u added too much butter.
** IF u feel that the snacks are not cooked from inside,they increase the flame little (Donot over heat)for couple of minutes and reduce the heat before adding the snacks.

spinach dal(paalakurapappu)

Ingredients

Toor Dal           1cup
Spinach             around 1/2 lb
tamarind            1/2 of the strand
turmeric             2 tsp
chilli powder      1 tbsp
Ghee or butter
1 small onion(chopped)
chillies 1-2
Garlic cloves 2-3
curry leaves
urad dal   1tsp
Dry Red Chillis  2
cumin seeds      3tsp
mustard seeds   3tsp
methi seeds       5(count)

1.cook dal until 70% done then add spinach.After it is cooked fr a whilw then go ahead and
   tamarind,turmeric,chilli powder and cook it until it is done.
or else cook in a pressure cooker with all the ingredients in the above line 1

2.Important part would be temperimg,be it daal or sambaar.
3.Heat ghee or butter until nice aroma comes from it
4.add crushed garlic pods,red chillies,methi seeds saute them for a while.
5.add urad dal,cumin seeds,mustard seeds,saute them.
6.add curry leaves.(don't add onions and chillies right here because you want to hear daal sizzling)
7.Add this to Daal(you should hear daal sizzling as soon as you pour ghee into it.)
8.Take a litle of ghee fry chopped onions and green chillies.
Add to the dal.Mix it well.Keep it on heat for about 3 minutes.
Serve it with rice.

**You can follow the same recipe for methi daal(menthikura pappu) with methi leaves,
bottlegouard daal(tastes really good),Dosakai(Indian cumcumber) pappu,Thotakura(amaranth leaves)pappu
tomato pappu  etc.........................

**right amount of tamarind salt will make the taste of daal

Potlakaya kandipappu fry

Ingredients

1 Medium size
3 tbsp toordal(approximately)
Big pinch of turmeric
chilli powder
salt
1/4 th cup oil for frying
1 onion

For tempering

1 tsp mustard seeds
1 tsp cumin seeds
2 Dry red chillies
1 tsp urad dal
a few curry leaves



Preparation

1.In bowl add enough water boil it then add toordal,,cook them for about 10 minutes with lid on it.Turn off the flame keep the lid for 5 more minnutes.
Meanwhile heat pan pour in all the oil.Once it gets hot add mustards seeds,urad dal,red chillies,cumin seeds and curry leaves.
Now take the out of water add to the pan.Add salt and turmeric.Keep the lid on.Fry them until the quantity is reduced to half or until they are dry but stir them every minute.As we keep the flame on medium-high we don't want it to burn at all.We don't want to see any raw piece of potla,each piece should become half of its quantity.

Dosekai pappu (Toor dal with indian cumcumber)

It is definitely one of the best Indian dishes.Enough amount of tamarind,salt,chillipowder will make the dal tasty.The best part for all the dishes and particularly for dal would be tempering,this is the point where you can add lot of flavors to your dish which make it delicious.

Let us go into the recipe.

This recipe will serve 2-3 persons

1/2 cup dal

1 1/2 inch tamarind strand (I use tamarind pulp so I add just a big pea size tamarind)

3 tsp chillipowder

salt

For tempering

Ghee or butter

Dry red chillies 3

Crushed garlic 2 big ones.

urad dal

mustard seeds

cumin seeds

curry leaves

green chillies

onions

1.cook dal with enough water.when dal is 90% done you can grind it well using a spatula then add cucumber pieces,turmeric powder,chillipowder and salt.

2.Meanwhile

chikkudukaya tomato curry

Ingredients

tomatoes
turmeric
salt
chilli powder


For tempering

caluliflower egg curry (cauliflower egg burji)

Ingredients

 oil

cauliflower florets   3 cups

eggs        3

salt

turmeric powder   a big pinch

chillipowder   2tsp

Preparation

Boil water in a bowl.Add florets to it.keep the lid on.

cook it until they are 70% done.

Heat a pan.Add oil to it.

Add florets to it.Add salt and turmeric powder.

saute them.Fry them until they are fully done.

Add chillipowder to it.

add 2 egg yolks to it.stir it  for 3 minutes.

Garnish with coriander leaves.

and you are good to go.