Thursday, February 16, 2012

Chakkara Pongal (Sweet Pongal) Recipe procedure video in telugu andhra sweets

Chakkara Pongal (Sweet Pongal) also called as Chakra Pongali is a delicious home made traditional and a very popular sweet dish of South India. Chakkara Pongal is usually prepared as a dissert in special occasions and also offered as prasadam to God during religious festivals. Here is a recipe of Chakkara Pongal (Sweet Pongal) with sugar.

Raw Rice – 60 gms
Green Gram – 30 gms
Sugar – 60 gms
Ghee – 60 gms
Milk – 200 ml
Water – 100 ml
Cashew Nuts – 1 tbsp
Raisins – 1 tbsp
Sliced Almonds – 2 tbsps
Edible Camphor – Small Piece
Cardamoms – 2
Extra Milk – 200 ml
Extra Water – 50 ml


Make cardamoms along with edible camphor into a fine power in a suitable mixie. Store this powder in a closed, state to retain the sweet smell. Heat a pan and add ghee to it. When ghee is hot add the raisins and fry. Raisins swell in hot ghee. Drain the raisins from ghee when they are golden in color. Add cashew nuts to the same ghee and fry till they turn golden in color. Remove the fried cashew nuts from ghee and add the sliced almonds to fry. Remove the almond pieces when they are light brown in color.


  • Take rice in a bowl and add water to it. Wash the rice and drain the water. Keep this washed rice aside.
  • Heat a non stick pan and add green gram to it. Fry the green gram stirring all the while on low flame. After some time observe the green gram changing color lightly leaving a nice aroma around the place.
  • Then add the washed rice and mix well.
  • Add water followed by milk to the green gram and rice mix. Mix well and cover the pan partially.
  • Cook the rice and dal, on low flame, in the milk mixture. After some time observe that all the liquid is absorbed by the rice mixture. Test the doneness by pressing a grain of dal and a grain of rice between fingers. Observe that the rice mixture will be three-fourths cooked.
  • Now add the extra milk and mix well. Cover the pan partially and cook the pongali.
  • Once again when all the liquid is absorbed, test again for doneness. By now the rice mixture will be cooked 95%.
  • Now add the extra water to the pongali.
  • Also add the sugar to the pongali and mix well. After adding sugar, it melts and water oozes.
  • Cook the pongali covering the pan partially for 2 to 3 minutes. Now remove the lid and pour in ghee.
  • After mixing well, add the cardamom and camphor powder.
  • Mix this well and enjoy the nice aroma of the spice powder.
  • Add half of the fried nuts and half of fried raisins and mix well. Now that the pongali is ready, transfer it to a serving bowl.
  • Garnish the chakkera pongali with the remaining nuts and raisins.
  • Serve hot and enjoy this dish with all your family members.

Thursday, November 10, 2011

prepare Karappoosa telugu snacks recipes video ingredients pdf online andhra


* Gram Flour – 200gms
* Salt to Taste
* Red Chili Powder – 1 1/2tsps
* Carom Seeds – 1/2tsp
* Asafoetida – 2, 3 Pinches
* Oil – 1tbsp
* Oil for Deep Frying
* Water – 80gms or as required


Take a bowl and add sieved gram flour. Add red chili powder, salt, carom seeds, asafoetida and oil. Mix well and make dough by adding water. The dough should be sticky. Keep the dough aside.


For making karapoosa there are many moulds available in the market. The moulds have different plates to press different shapes of dough. Select a plate with medium sized holes as shown in the movie clip. Place the slotted plate in the cylindrical container. Apply oil to the slotted plate and the inner surface of the cylindrical container. Oil your fingers and take a portion of the dough. Smoothen the dough and insert it in the cylindrical container and press it lightly. Now close the lid and keep it ready. Heat a pan and add oil to it. Drop a small portion of the dough in the oil to test the hotness. When the dropped portion pops up right away the oil is sufficiently hot to fry the Karappoosa. Turn the handle of the mould and see the dough coming out of the slotted plate. Now hold the mould with left hand directly above the oil pan and turn the handle. Observe, long threads of dough falling directly into the hot oil. Simultaneously turn your left hand in circular motions to makes spirals of the long threads of the dough coming out of the mould. Prut only sufficient quantity of the dough into the oil. Wait for few seconds and slowly turn the Krappoosa with a slotted ladle and fry. Gently turn the Krappoosa with a slotted ladle and fry till it is golden in color. Spread a paper napkin on a flat plate. Drain the fried karappoosa and take it on to the paper napkin to remove excess oil. Now open the lid of the mould and fill it with the remaining dough and repeat the process again. Cool the fried karappoosa completly before storing. Store the karappoosa in a dry bottle or box.

Wednesday, October 26, 2011

Diwali Recipes india andhra vatnalu video recipes cooking online watch

Wheat Laddu


1 cup Wheat Flour
1/4 cup Gram Flour
11/2 cup Sugar Powder
1/4 cup Grated Coconut
1/4 cup Dry Fruit almonds, raisins, kaju etc
1 cup Ghee

1. Heat the ghee.
2. Put both the flours in the heated ghee.
3. When nearly roasted put coconut and sliced dry fruit in the mixture.
4. Now put the ground sugar in the mixture and stir thoroughly.
5. Take off from the heat quickly and make laddus. You may also put the mixture in an oil based thali & make small pieces.

Wednesday, October 12, 2011

Sorakaya Pappu (Dudhi Dal) chana andhra vantalu receipe video indian dishes cooking


¾ cup - toor dal (kandi pappu)
1½ to 2 cups - finely cubed bottle gourd (Sorakaya, Dudhi)
¼ cup - coarsely chopped onion
½ teaspoon each (or to taste)- red chilli powder and turmeric
Marble ball sized tamarind

For popu or tadka:
1 tablespoon ghee or peanut oil
6 each - curry leaves, crushed garlic
Pinch each - cumin, mustard seeds and hing (asafoetida)

Take toor dal in a pressure cooker. Rinse the dal with water. Add the bottle gourd cubes, onion, chilli powder, turmeric and tamarind. Add about one to two cups of water. Mix. Close the lid and steam-cook until toor dal reaches the fall-apart stage. Then add salt, and coarsely mash the ingredients together.

The dal benefits greatly from my daily vitamin dose, I call “popu or tadka“. Let’s heat ghee or oil in a vessel. Add the curry leaves and garlic. Toast them to pale brown, and then add the cumin, mustard seeds and hing. When the seeds start to pop, add the mashed dal to the vessel. Mix and serve the dal with rice or with chapati.

For a true Andhra experience, mix the dal with rice and ghee.

Gongura Mutton telugu recipe procedure videos telugu vantalu indian masala telugu

  • 1/2-kg lamb meat
  • 1/2-tsp turmeric powder
  • 10-cloves of garlic
  • 1/2-inch piece of ginger
  • Salt to taste
For the curry:
  • 3-tblsp cooking oil
  • 4-cloves
  • 4-whole green cardamoms
  • 2-bay leaves
  • 1-large cinnamon stick
  • 200gms-gongura leaves
  • 1-large onion thinly chopped
  • 1-stem large curry leaves
  • 4-green chilies
  • coriander Leaves
  • Salt to taste
How to make gongura mutton:
  • Boil the mutton and ginger garlic with some salt in a pressure cooker.
  • Fish out the ginger garlic and make a paste of it and keep aside.
  • Now in a pan heat oil and add all the whole spices.
  • Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
  • Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
  • Saute till the oil is separated from the mixture.
  • Now add the meat pieces and saute for five minutes so that they get well wrapped with the spices paste.
  • Then add water for curry and boil till it thickens
  • Garnish with fresh coriander or mint leaves and serve with rice.
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