Natu Kodi Kura (నాటు కోడి కూర)

Text Content:

Ingredients:

Natu Kodi/Layer chicken -1 Kg
Garam masala powder -3 spoons,
Onions - 4 Nos
Green chillies -6 nos,
Redchilyy powder -2 spoons,
Turmeric powder -1 spoon,
Salt- as perTaste
Oil -3 Table spoons
Ginger garlic paste -2 spoons,
Coriander leaves -Hand full.

Method:

• Take Chicken wash thoroughly with turmeric powder and salt and kept a side.
• Take Onions and green chilly and cut in to small pieces.

Boondi laddoo

Ingredients:

Besan flour-2 cups

Sugar-1 cup

Cashew nuts-15

Dry Grapes-15

Cardamom-4

Cloves-3

Milk-2 to 3 cups

Ghee- For deep fry

Method:

1.Mix Besan flour in 1 or 2 cups  Milk without any lumps.The Batter should be little watery and not so thick.

2.Heat 2 spoons of Ghee in a Pan.Add Cashew nuts ,Dry grapes,Caradamom and cloves, fry till cashew nut turns in to light Brown color and kept a side.

3.To prepare Sugar syrup Heat sugar and cup of water in a vessel ,allow to boil till Sugar iscomplely  dissolved in water and the syrup sticks in between the fingers.

4.Take another deep bottomed pan and heat Ghee for deep fry in medium flame.Pour the batter in over theperforated ladle with small holes evenly.And drops in to   hot Ghee and fry on sym,do not over cook this.

5.Itshould not be crispy.Drain this boondi and put in Sugar Syrup.Repeat the same process for whole batter.

6.Mix well the Sugar Syrup,boondi,finally add Fried dry fruits and then make balls in warm stage,if the batter cools the ladoo will not be sticky so make laddoo’s inhot condition.

Coconut Laddo

Ingredients:

Grated coconut -3 cups

Milk—2 cups

Sugar-100 grms

Cardamom-3

Method:

1.Break a Coconut and remove the kemel from the shells,Cut the coconut in to small pieces and Grated them only white color of the Coconut.

2.Take cardamoms and powdered smooth and cover with a lid and kept a side.

3.Take a dry and thick Bottomed pan and add  ghee and add Grated Coconut   fry on low  Flame  until the color changes in to brown.

4.At that time add milk and allow to boil till the mixture comes thicker.

5. Keep on stirring and add Sugar and condensed milk and keep on stirring  until itcomes tothick Khoa.

6.Add the cardamom powder and mix well .

7.Cook themixture until it startsleaving the sides of the Pan.

8.Take this coconut mixture in to ghee smeared plate and allow to cool for ½ hour.

9.When the mixture gets cooled take the mixture in to lemon size balls and make laddos.

10.Yumy coconut ladoo’s are ready to eat.

11.Try this recipe for festivals and can be preserved for 1 week.

RiceCoconut ladoo;

RiceCoconut ladoo; Ingredients; 

1 cup Rice,

1/3 cup coconut milk,

2/3 coconut scraped,

1 drop yellow colour,

1 1/3 cup jaggery grated,

Pinch of salt.

Ghee to fry.

Method;

1.Take Rice and soak them in water for a few hours.

2.Drain the water.

3.Add scraped coconut and pressed rice and grind it with  rice to make a thick paste.

4.To the mixture  add coconut milk ,jaggery ,salt ,and yellow colour,

5.Mix them well and leave it for atleast10 hours so thatit is fermented.

6.Take appam gridle on high flame and then lower down the flame.

7.Put a spoonful of ghee and drop batter  in each dent.

8.When  comes to golden brown remove from the heat and serve.

Kajji Kayalu;

Kajji Kayalu; Ingredients;

Ghee /oil for deep fry.

½ kg maida.

6 table spoon melted ghee.

For filling.

½ kg khova.

20 gms raisins,

20 gms  Almonds.

20 gms  Dried coconut shredded.

350 gms  sugar powder.

Method; 

1.Sieve the flour.

2.Mix the 6 tbsp oil / dalda with maida .

3.Using fingers ,mix well so that the mixture takes the form .

4.Now add some water and knead lightly.

5.Kept a side and cover with a wet cloth.

6.Now mash the khova and fry it in  kadi till colour changes to lightbrown.

7.Add sugarpowder and ilachi powder to khova and mix well.

8.Add almond ,cashews,coconut and raisins.

9.Fry for 2 mins in ghee and remove from flame.

10.Allow to cool.

11.Divide the maida dough in to small pieces and spread like poories.

12.Fill half the dough with khova mixture ,fold it and seal the round ,twisting the edges inwards,or take into special  Girdle  and  (Girdle is spreaded with small amount of ghee)  press and remove the extra maida.

13.Take care that the filling does not oozes out.

14.Prepare all the kajjikayalu and spread on cloth.

15.Heatghee in a kadi and fry all the kajjikayalu until gets golden colour.

16.Store  for use in air tight glass .

17.Eat very delicious and tasty kajjikayalu Andhra festival  dish.

Wheat milk halwa

Wheat milk Halwa.

Ingredients;

Raw wheat milk, (goduma palu--1 cup,),
1  cup sugar,
Elachipowder-1 sp,
ghee -1/4 cup. dry fruits .

Method;

1.soak the wheat for over night .
2.Next day  grind the wheat by adding some water and sqeeze with a cloth and make wheat milk  and kept a side.
3.take a deep bottomed pan and add this milk and cook  on low flame.
4.Add sugar to the boiling milk and add ghee and stir well while boiling .
5.When the halwa becomes tight add elachi  and switch off the stove and  add some dry fruits .
6.Serve hot or cold .

Besan laddoo.

Besan laddoo

Ingredients;

3/4 cup besan flour3/4 cup powdered sugar,
1/3 cup  ghee,
2 sp elachi,,
1 sp saffron colour.

Method;

1.Mix together the sugar and saffron colour and kept a side.

2.Melt the ghee in a kadai and add besan flour and cook slowly and stir well on sym.

3.When it comes to gloden brown colour.

4.Add caradamom powder and mix well.

5.Remove from the fire and take in to a plate.

6.Allow to cool .

7.Add sugar powder to this mixer .

8.Allow to mix well and cut in to equal parts.

9.Garnish with dry fruits.

10.Very easy and treditional  dish for festivals and marriages.

Groundnut burfy. groundnut bellam undalu.

Groundnut burfy. groundnut bellam undalu.

Ingredients;

Ground nuts-2 cups.
jaggery-1/2 cup,
sugar--1/4cup,
ghee--1/4 cup
ilachi-1 sp,

1/4 cup water.

Method;

1.Fry the groundnuts in a dry pan and  stir well in between.
2.Allowed to cool and and peel the outer layer and kept a side.
3.Take a pan  add jaggery and little(1/4 cup )water and make in to syrup on low flame.
4.Add sugar and some ghee and make thick sugar.
5.Add the ground nuts and stir well  and add ghee and add ilachi and switch off the stove.
6.Take them in  a ghee greased plate.
7.Allowed to cool for some time ,or keep in refregirator.
8.Cut them in to small pieces of your favourite shape.

Dood peda;

Dood peda;

Ingredients;

 

3 sp -butter,
1/2- cup sugar powder.
1 cup--milk powder,
1/2-  cup -condenced milk,
1-cups  milk.
1 sp ilachi powder .
1/2  -cup badam ,

Method;

1. Take butter in a pan  and add milk powder and fry for 2 min add milk and stir well with spoon,

2.After dissolve the milk add condenced milk and stir well add sugar powder and stir well until  the  milk got in to a thick paste ,

3.add ilachi  and remove from flame .

4.Take small piece of dough and roll like laddu or ball.

5.Garnish with badam .

6.Yami yami dooth peda is ready.

Karjuram ground nut laddu;or Dates laddu

Karjuram ground nut laddu;

Ingredinets;

3-cups dates with out seeeds,
2 cups -ground nuts,
1/2  cup badam  sliced ,

Method--

1.take fresh dates with out seeds and crushed them in to small pieces and kept a side.
2.take ground nuts and fry in a dry pan and peel off and kept a side.
3.mix ground nuts and dates pieces and grind well in mixy .

4.Add badam slices and roll like laddu .

5.It was very delicious dish for all ,try this recipe .

6.It will be fresh till 10 days ,so you can preserve in a jar.

Drumstick rice flour gravy or pulusu;

Drumstick rice flour gravy or pulusu;

Ingredinets;

2 cups drumsticks peeled and cleaned,

1-cup rice flour,

2 cups water,

1 cup tamarind juice,

1 sp red chilly powder,

½ sp turmeric powder ,

salt tasty,

Oil -3 sp,

Ingredients for popu ;

2 red chillies ,1 sp mustered,1/2 sp cumin,curry leaves ,3 garlic cloves,oil.

Method;

1.take a pan add oil add mustered seeds cumin ,red chilly and cutty leaves fry for 1 min .

2.Add onion and green chilly fry for 2  min  ,add drumstick pieces and close the lid for 5 mins.

3.Add tamarind juice and red chilly powder and turmeric salt and cook for 2 mins .

4.Take a bowl and take rice flour  in to this add cool water and make   like juice with a spoon.

5.Add  rice watery juice in to  curry and cook until  well cooked (5 mins)

6.Garnish with coriander  serve with rice and roti.