Seasoned Chick Peas

Seasoned Chick peas ( Senagalu)

This dish is offered as naivedyam during festive occasions.
It is also called as chick pea sundal in other south indian parts.It is

INGREDIENTS:

Chick Peas-2cups(soak overnight)
Water-2cups
Salt-1/2tspn

Seasoning/Popu/Tadka
Oil/ghee-1/2tbspn
Urad daal-1/2tspn
Cumin seeds-1/2tspn
Mustard seeds-1/2tspn
Hing/asafoetida-1pinch
Turmeric powder-1pinch
Curry leaves-6

PROCESS:

Wash the peas and take them in a pressure cooker.
Add water,salt and turn on gas and let it cook for 6whistles.
Turn off and allow it cool down so lid comes off.
If there is water use a strainer and strain the chick peas.
(Can use this water for cooking rasam or daal)
Heat a wide pan add oil/ghee and add seasoning ingredients and
as they splutter add cooked chick peas/chana daal/Senagalu and
saute for 2min and turn off.
Take into a serving bowl.
This dish can be offered to God as naivedyam .
It can also be served as a healthy snack .

Dassera Festival Navratri Pooja Vidhanam

Sarannavaratri/Dassera Festival:

Happy Navratri to all !

Sarannavaratri is the festival celebrated for 9days.During navratri prayers are offered to Goddess Durga Devi, Lakshmi  Devi and Saraswati Devi.Some families follow the tradition of bommala koluvu at home during these nine days.Usually on the first day of navratri Kalas Stapana is done which resembles Goddess.
For nine days pooja is performed and naivdeya is offered to goddess.
If one cannot follow all the rituals , one can always do simple pooja , light diya(deepam) , offer sweet or
fruit as naivedyam .It is the devotion and faith that is important while doing pooja.

Simple way to do pooja:

The day before navratri begins, clean your house, pooja items and pooja room .
On the first day of navratri ,take headbath, wear laundered clothes and place kalash (of you would like to)
or place a murthy/idol or photo frame of Goddess and light Deepam/Diya.
Offer flowers,kumkum,pasupu/turmeric and gandham/sandal wood paste and Askshatalu to Goddess.
If you can get a copy of ashtottaram , can read durga ashtottaram and offer fruits/prasad as naivedyam.
Give arati to goddess and take her blessings.Share the prasadam with family.
In the evening also light diya/deepam and offer fuits/nuts to Goddess and sing arathi to invite Goddess
into your house.Can sing bhajan songs or read devi stotram.

During these nine days whenever it possible, invite friends and give tamboolam and prasadam to them.
Also one can do kanya pooja puja, inviting kids(girls) and offering them food and giving tamboolam and gifts.
Take blessings from these kids as they resemble the Goddess.

The below link has information about different naivedyams offered on each day.
Hope it will be helpful to you all.

http://hindupad.com/nine-types-of-naivedyam-for-navaratri-in-south-india/


Check my recipes about naivedyam .

Payasam
Ravva Laddu
Seasoned Chick Peas
Lemon Rice
Bellam Pongal

Semiya Paysam

Semiya payasam is a tasty sweet thats made on festival days as naivedyam.
Its easy to make and takes less lime and tastes yummy.Can also be served as
desert for lunches and dinners for friends and family.

INGREDIENTS:

Semiya/Vermicelli-1cup
Saggubiyyam-1/4cup(optional)
Milk-4cups
Sugar-1-1.5cup(acc to taste)
Water-1cup
Ghee/butter-1tbspn
Cardamom powder-1/2tspn
Cashews-2tspn
Raisins-2tspn

PROCESS:

In a sauce pan add water and milk and allow it come to boil.
Takes around 20-30min on medium.
Keep stiring to avoid sticking to bottom.
Meanwhile heat a pan add ghee and roast cashews and raisins.
Add semiya/vermicelli and roast till golden brown, add saggubiyam
and turn off heat and keep aside.
Once the milk comes to boil add this semiya mixture to it and stir.
Cook on medium till semiya is soft and saggubiyam is cooked well.
Turn off heat , add sugar( as desired) and mix well.
Add cardamom powder and mix well.

Offer the sweet to god as naivedyam and serve it to family and friends.!
Vedi Vedi Semiya Payasam ready....!
(Serve it warm or refrigerate and serve cold.Either way it tastes delicous.!)

Ravva Dosa

RAVVA DOSA:

INGREDIENTS:                                                                                                                                    

Bombai ravva(Sooji)-1cup

Rice flour-1/2cup

Maida(all purpose flour)-1/4cup 

Finely chopped onions-1/2cup

Finely chopped green chilli-5

Finely chopped Cilantro -1/4cup

Finely chopped ginger-2tspn

Cumin seeds-1tspn

Finely chopped ginger-2tspn

Salt to taste

Buttermilk-1cup+water1cup

Oil 

PROCESS:

Take a mixing bowl add all the ingredients and mix well by adding required water to form the batter(the batter should be little watery not very thick to get crispy rava dosa).Leave the batter for 15-30min.

Heat a nonstick pan  and use 1 to 2 laddles of batter and pour it on pan .Add oil around dosa and let it cook for 2-3 min on each side till it turns golden brown and little crisp.Continue the process for remaining batter.
Always mix batter well for every dosa, so that ravva doesnt settle down.

It's the simplest recipe and can be prepared within less time.You can serve ravva dosa with some green chutney/ peanut chutney /coconut chutney and sambar.

Very simple and tasty ravva dosa recipe is here for you..Its one of the famous south indian tiffins that you can find specially in andhra.

Chepala Pulusu (Fish Gravy Curry)

Chepala Pulusu Andhra Style:

Chepala Pulusu is a popular dish for non vegetarians in andhra region.
Generally its spicy compared to other dishes and is served with rice in
all special occasions like lunches, dinners, get together party,etc.


INGREDIENTS;

Fish Fillets -10(medium size)
Onion -1large
Green Chilli-4
Ginger Garlic paste-1tspn
Turmeric power-1/2tspn
Red chilli powder-1tspn
Coriander powder-1tspn
Garam Masala powder(homemade or readymade)
Bay Leaves-2 small/1large
Salt to taste
Tamarind paste-1tspn
Water-1-2cups
Oil- 2tbspn
Mustard Seeds-1/2tspn
Cumin seeds-1/2tspn
Curry Leaves-10
Cilantro-2tbspn

PROCESS:

Wash fish fillets and drain all water and sprinkle some salt and keep them aside.
Slice the onion and grind to paste.
Heat a wide pan ,add oil , add bay leaf and  tadka/popu ingredients .
As they splutter add green chilli and saute for 1min and add onion paste.
On medium-low heat saute onion paste till it looses raw flavor and turn light brown.
Keep Stirring to avoid sticking to pan.Takes around 10-15min for it cook.
Once add add, ginger garlic paste and saute for 2min.Add desired salt for the dish.
Now add all the powders(chilli,turmeric,garam masala,coriander) and fry for 3min.
(Add  chilli powder as desired according to your taste).
Now add fish fillets and cook for 2-3 min on each side(depending on type of fish).Very gently turn the other side.
In a bowl add tamaring paste and 1cup of water, mix well and add this to pan.
According to the consistency desired can add 1 to 1.5cup water for the gravy /pulusu.
Cover and cook for 10-15min on low.keep checking and don't stir to often as they become mushy.

Gently shake the pan by holding on two sides .Check fillet to seek if its cooked and soft .
Add chopped cilantro and turn off.Transfer into serving bowl and serve it warm with white rice.

Chepala Pulusu Ready..Andaru try cheyandi and family tho enjoy cheyandi.:)

Kodiguddu kura( Egg gravy curry)

Boiled Egg Gravy Curry.

INGREDIENTS:

Boiled eggs-4
Onion 1 large
Tomatoe-2 medium
Green chili-2(acc to taste)
Ginger garlic paste-1tspn
water-1cup
Garam Masala powder-1/2tspn
Red chilli Powder-1/2tspn
Coriander Powder-1tspn
Salt to taste(1tspn)
Oil-2tbspn
Cumin seeds-1/2 tspn
Mustard seeds-1/2tspn
Turmeric powder-1/4tspn
Curry Leaves-6


PROCESS:

Boil eggs , peel skin off and keep them aside.
chop tomatoes and grind to paste.(can use canned tomatoe paste-2tspn)
Slice onions and grind them to rough paste in a grinder/mixer
Take a non stick pan ,add oil and when its warm enough add
tadka/popu ingredients and as they splutter add slitted green chilli
and onion paste and saute for about 10-15min on low , by stirring
for every 2-3min.Once the oil separates and onion paste is cooked,
add tomatoe paste and saute for 5min on medium heat till oil separates.
Now add all the spice powders and fry for 2min and oil separates.
Add boiled eggs in this gravy and cook for 5min ad 1cup water,salt,
cover and cook for 5-10min.Check for the consistency you desire and
finally add chopped cilantro and turnoff gas.
Serve egg curry with warm rice and ghee.

                   

Chole Curry Andhra Style(Chick Pea Curry)

Chole Masala Curry / Chana Masala Curry:

Chole curry is very popular dish that is served with roti,naan,poori in INDIA.
It is popular in indian restaurants in other countries like USA, LONDON.
Main ingredient is chick peas.Different variations of this dish are available.
This is my recipe that goes well with any kind of bread(roti/poori/naan).
Hope you enjoy making it and serving it.



INGREDIENTS:

Chick peas/Pedda Senagalu- 1cup(soaked overnight/canned)
Onion-1small
Tomatoe-2
Garam Masala powder-1tspn
Red Chilli powder-1tspn
Cumin powder-1tspn
Coriander powder-
Amchur powder-1/4tspn(or 1/2 tspn tamarind paste)
Kasoori Methi-1tspn
Mint-10leaves
Turmeric powder-1/8tspn
Salt to taste.
Water-1cup

Cilantro for garnish

Popu/Tadka ingredients:

Oil-2tbspn
Mustard seeds-1/2tspn
Cumin seeds-1/2 tspn
Curry leaves-10
Bay leaf-1

PROCESS:

First pressure cook the chana daal/senagalu for 4whistles and keep them aside.
If using canned you can directly use them while cooking.
If all the spices are not available and if you have store bought chole masala powder
can add that too.

Slice the onion and grind to rough paste, keep it aside
Dice tomatoes and grind to paste ,keep it aside.
Take a pan/kadai  add oil and once its warm  add popu/tadka and as they splutter
add onion paste and fry the paste in medium heat till the raw flavour goes away,by
stirring it so it doesnt stick.It will be about 10-15min on low heat.
Add tomatoe paste and fry for 5min by stirring it on med-high flame, till the water
evaporates and oil leaves out.
Now add turmeric powder and all other spices,mint and fry for a min.
Now add cooked chana daal/senagalu and salt if needed and a cup of water and cook
on medium heat covered for 15min.
When it has reached desired consistency , add kasoori methi (acc to taste) and stir and
turn off .Add cilantro for garnish and serve warm with roti/poori.
It can also be served with pav bread.

For creamy consistency can add 2tbspn of cream and turn off.

I hope you will enjoy this recipe with family and friends.