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.


Ingredients:
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


Preparations:


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.


Method:

• 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.

Diwali Recipes india andhra vatnalu video recipes cooking online watch

Wheat Laddu

Ingredients:

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

Preparation:
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.

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

Recipe:

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.

Andhra Tomato Rasam Recipe Preparation ingredients telugu indian dishes sweets video watch online

Delicious Rasam With Tomatos




Ingrediants

• 2 Medium sized tomatoes
• 11/2 tsp Mustard seeds
• 1 tsp urud dal
• A pinch asafoetida
• 3 Dry red Chilies
• 1 tbsp tamarind Extract

Process


Grind the tomatoes and make it a fine paste. Take a bowl with 250 ml of water and add tamrind,squeeze it well and then add tomato paste to it and keep the mixture aside. Heat 5 tsp oil and add mustard seeds, when it splutters add urad dal, a pinch of asafoetida, red Chilies. Then add the mixture to it and Bring it to boil and serve it with rice.

Dussehra - Dussehra Recipes, Dussehra Dishes,Dussehra telugu andhra vantalu procedure india

Dussehra Recipes

•    Kachori
•    Banana Honey Delite
•    Besan Flour Bundi Raita
•    badam with cashew
•    Cashew sweet
•    Rabdi - Indian sweet
•    Toovar Ki Kachori
•    How to make Navratri Raita
•    Yummy Saboodana Kheer
•    Gulab Jamun
•    Ready it within 10 minutes,
•    chaat
•    rasgulla
•    Bread Pakodas
•    Sago Crisp Patties
•    Besan Ladoo
•    CUT and LET
•    Jalebi
•    Dry Fruit Kheer
•    Khajur Burfi
•    Dryfruit Halwa
•    Jalebi (Sweetmeat)
•    Sweet
•    Bengali Rasgullas
•    Buttermilk Boondi Raita
•    Stuffed Bread Pakora
•    Sandesh ( A tasty dessert of Bengal)
•    Bengali Sweets
•    Sweet
•    Sweet
•    GUILT-FREE JAMUN FOR DIWALI
•    Traditional South-Indian Badam Halwa
•    Aloo Ki Chat
•    Almond Milk Shake
•    Dahi Bada
•    Rabdi
•    Cream Kulfi
•    Hara Bhara Kebab
•    Singhara Ke Burfi
•    gulab jamun
•    Vegetable Samosa
•    Sago Kheer
•    Vegetable Cutlet
•    Jalebi
•    Dal Wada
•    Milk Fruit Payasam
•    Paneer Pakora
•    Baby Corn Fritters
•    Methi na Gota (Fenugreek Fritters)
•    GULAB JAMUN
•    Khoya Hearts
•    BADAM KULFI
•    Mathi
•    Recipe for Janmathami
•    Cashew Badam Halwa
•    instent dahiwada
•    CAB VEGGIE KABAB
•    Vegetable Samosa
•    Apple Badam Halwa
•    Rasagulla
.
.
.

Andhra Gulab Jamun Recipe and Procedure telugu vantalu video in telugu indian cooking masalas

Ingredients

• 1 cup Carnation Milk Powder
• 1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
• 2 tablespoons butter -melted
• Whole milk just enough to make the dough
• 2 cups Sugar
• 1 cup water
• Oil for frying

Method for Gulab Jamun

• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough.
• Divide the dough into 18-20 portions.
• Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium.
• Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
• After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So, adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup.
• Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.

Gutti Vankaya Kura telugu recipe procedure videos telugu vantalu indian masala telugu

ingredients :

• Small Brinjals-8
• Ginger-garlic paste
• Onions-2
• 1/2 tsp fenugreeck seeds
• 2 tbsp coriander seeds
• 1/2 tsp mustard seeds
• 1 tbsp blackgram dal
• 11/2 tbsp bengalgram dal
• 2 tbsp gharam masala
• Coconut powder
• 1/2 tsp turmeric
• Curry leaves
• Red chilli powder
• Salt to taste

Process

• Take oil in a pan, fry onions,ginger-garlic paste,fenugreeek seeds,coriander seeds,mustard seeds,blackgram dal,bengalgramdal.
• let it cool, make it into a fine paste.Add salt,turmeric and redchillipowder to this mixture.
• Add coconut powder, salt,turmeric and redchillipowder to this mixture and keep aside.
• Take brinjal and make perpendicular slits without cutting stem totally. Stuff the brinjals with above mixture.
  Take a pressure cooker pan(if not any wide pan),add oil and add curry leaves and then put these brinjals and the remaining mixture. 
• Cover and cook on a low flame till the brinjals are medium done.Add some water and cover it until 1 whistle.
• Now guttivankaya kura is ready.

Andhra Lemon Rice(Chitrannam) Recipe video telugu vantalu watch online procedure

Ingredients:

• • Rice………………..1 cup
• • Lemon…………….1 big
• • Salt…………………to taste
• • Turmeric………….1/4 tsp

Tadka:

• • Mustard seeds………..1/2 tsp
• • Red chilies……………….2
• • Chana dal………………1/2 tbsp
• • Urad dal………………..1/2 tbsp
• • Curry leaves……………..4
• • Ginger ………………………cut into small pieces
• • Peanuts………………….fist full
• • Green chilies…………2-3 cut lengthwise
• • Onion……………………..1/2 cut lengthwise
• • Oil………………………….2 tbsp

Directions for LemonRice:

Cook the rice and let it cool. Now mix lemon juice, salt and turmeric into the rice mix well without breaking the rice. Keep aside. Now in a pan add oil and red chilies, mustard seeds, chana dal, urad dal, curry leaves, ginger, peanuts, green chilies, onions. Fry till onions r soft and peanuts and chana dal, urad dal turn golden brown. Now mix the tadka to the rice and again mix well. That’s it finished in a jiffy. Good for breakfast, lunch, or dinner. As you wish. Great way to use leftover rice.