Kandipodi

INGREDIENTS:

1. Toor Dal - 1 cup
2. Channa Dal - 1/2 cup
3. Moong Dal - 1/2 cup
4. Cumin Seeds - 3/4th spoon
5. Red Chilli Powder - 2tsp
6. Garlic - 4nos
7. Salt - 2tsp

PROCEDURE:

1. Roast all the above listed dals separately till they turn golden brown.
2. Keep them aside till they cool down.
3. Grind all the dals after they cool down.
4. Then add cumin seeds, Red chilli powder and salt 
5. Chop Garlic into small pieces and fry them in oil till they turn Golden Brown.
6. Add the above Garlic to the already grinded powder and grind it once again.
7. Garlic gives good flavour and is good for heart.
8. Kandipodi is ready to eat.
9. You can eat Kandipodi  with Rice  by adding little ghee into it. 

Banyan Bark Curry(aratidoota kura)

INGREDIENTS:

1. Banyan Bark Pieces-3cups(1cm size)
2. Tamarind juice_2tsp
3. Salt to taste
4. Turmeric powder_1pinch
5. Jaggery Powder_1/2tsp

POPU:(TAALIMPU)

1. Urad dal_1/2tsp
2. Chana dal_1/2tsp
3. Mustard Seeds - 1/4th tsp
4. Aesfoetida - pinch
5. Red Chillies - 2
6. Green Chillies - 2
7. Curry Leaves - 10

PROCEDURE:

1. Cut the Banian Bark inot smal pieces.
2. Keep the Banian Bark pieces in water and add 2tsp butter milk to avoid change of color.
3. Wash the pieces in above water and then wash it again in pure water
4. Boil the above Banian Bark pieces for 15 minutes by covering with Lid.
5. Cool the above pieces and then squeeze the water out of those Banian Bark pieces and keep them aside.
6. Now keep the Kadai on the stove, add 3 tsp of oil along with Urad dal, Channa dal, mustard seeds and red chillies.
7. After roasting th above add Aesfoetida, green chillies and curry leaves
8. Now add Banian Bark pieces kept aside along with Tamarind juice, Jaggery powder, turmeric and salt to taste.
9. Heat the above for 3 minutes
10. Curry is ready to eat.
11. This is Andhra traditional curry along with high fibre quantity.

Cooking Time: 20mins(approximately)

Ravva Laddu

INGREDIENTS:

1. Suji (Bombai Ravva)- 1 1/2 cup
2. Sugar- 1 1/2 cups.
3. Ilachi-(Elakulu)- 3 Nos.
4. Cashew Nuts -10 Nos.
5. Dry Fruits (Kissmiss)-10 Nos.
6. Milk- 1 cup
7. Ghee-3  tsp.

PROCEDURE:

1.  Grind the sugar along with ilachi and keep it a side.
2.   Keep the kadai on the stove and put 3 tsps ghee in the kadai and fry the cashew and kissmiss in the ghee.
3. Take out the cashew and kissmiss and put them aside in a separate bowl.
4. Fry suji with the remaining ghee in kadai for 3 to 5 mts. till you get the smell of  roasted suji.
5. Take the suji in a plate and mix already grinded sugar well,
6. Add small quantities of hot milk to the above mixture and form round balls while the mixture is hot.
7. Press the roasted cashews and kissmiss on the above balls for decoration.
8. Now the delicious Ravva Laddu is ready to eat. This can be stored for 15 to 20 days.

Total Time Duration: 20 mins (Approximately)

Vankaya Menthi Karam

Ingredients for cooking:

1. Vankayalu - 500gms
2. Menthulu - 1/4th Tea Spoon
3. Minapappu - 3/4th Tea Spoon
4. JeelaKarra - 1/4th Tea Spoon
5. Endu Merapakaya - 6 Nos
6. Chintapandu - 25gms
7. Uppu - Taginanta :-)
8. Oil - 12 spoons
9. Pasupu - Pinch

Procedure:

1. Mundu popu veyyinchuovali - menthulu,minapappu,jeelakarra,endu mirapakayalu 2tsp oil lo veyinchukovali.
2. Popu challaraka grind chesi pakkana pettukovali
3. Vankayalni medium size mukkaluga chesukovali.vaatini neellugala ginnelo vesukovali.
4. Chintapandu koncham neelluposi naanabettu kovali.
5. Kadai stove meeda petti daantlo 10tsp oil vesi kaga pettali
6. Oil vedekkaka vankayamukkalu vesi muta pettali. koncham methapaddaka andulo uppu taginanta,indaka grind chesi pettukunna popu vesi kadapaali.
7.  Naanabettukunna chintapandu gujju veyali.Pasupukuda veyaali.
8. Oil paiki teraka 2 mins heat meeda unchi stove off cheyyali.
9. Decoration ki kura meeda Cashewnuts vesukovachhu along with kottimeera
10. Kura ready to eat along with rice or chapathi.