Posts tagged ‘andhra recipes’

January 6, 2016

Ragi Sankati / Finger Millet Dumplings


The Rice Ragi Balls is a super nutritious and an extremely healthy recipe. It is a traditional dish that I’ve been hearing from childhood, but never got a chance to taste it.
Finally…my MIL introduced this to me with Fish Pulusu as a side dish …n must say I was drooling for more. The combination with which these ragi balls are eaten makes the whole difference.
We usually prepare this with Natu kodi pulusu , Chicken Pulusu ,Fish Pulusu and Anapaginjala Pulusu.

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Ingredients :

Ragi Flour – 1.5 to 2 cups
Rice – 1 cup (soaked for atleast 30min)
Water – 4 cups
Salt – as required

Method:

Cook rice in a pressure cooker upto 3 whistles  OR take a heavy bottomed vessel and boil 5 cups water. Add the soaked rice along with little salt.
Cook till the rice looks mashed.
Check if the rice still has water, else add 1/2 cup water . Add ragi flour to this (DO NOT MIX NOW) and close the lid.
After 5 to 10min, mix the ragi flour and cooked rice briskly.
Once done, make balls immediately by dipping your hands in a bowl of water.
Poke a hole in the centre of the ball and pour good amount of ghee in it.
Pinch the ball from the sides ,dip it in the ghee and then dip it in the side dish…n thats Ragi rice ball for you.

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March 10, 2015

Anapakaya Pulusu / Bottle gourd stew in tamarind gravy


                           Anapakaya pulusu is a stew prepared with bottle gourd in tamarind gravy. It is served with mudda pappu i.e. plain tur dal and steamed rice. This is also called as ‘ Anapakaya Dappalam ‘. It tastes sweet and tangy.  Anapakaya pulusu is a famous recipe in Andhra Pradesh and the recipe I’m posting today is one of the easiest .

Anapakaya pulusu

Ingredients:

1. Lauki / anapakaya pieces / bottle gourd  (peeled & cubed)- 1 medium size

2. Onion ,sliced – 1 medium

3. Green chillies ,slit -2

4. Garlic pods, crushed – 3

5. Red chilli powder – 1tsp

6. Jeera / cumin seeds – 1/4 tsp

7. Aavalu / mustard seeds – 1/4tsp

8. Dry red chillies- 2

9. Curry leaves – 6 to 7

10. Sugar – 1tsp / Jaggery – small piece

11. Tamarind – small lemon size (soak in warm water for about 10 min and squeeze the juice)

12. Cilantro leaves for garnish

Ingredients for mudda pappu :

Kandi pappu / tur dal – 1/2 cup

salt to taste

pinch of turmeric

Method :

Preparation of mudda pappu :

Pressure cook tur dal adding 1 cup water and salt. Once done, mash it to a smooth paste.

Preparation of anapakaya pulusu :

Heat oil, add dry red chillies and fry them for few seconds. Then, add mustard seeds, crushed garlic pods, cumin seeds ,curry leaves and fry again.

Add sliced onions and green chillies. Saute till onions turn pink. Add bottle gourd pieces with salt and turmeric . Mix well and cover & allow it to get cooked for about 15min.

Add the tamarind extract along with 1 3/4 cup water(depending on the consistency you require) . Mix well. Add red chilli powder , jaggery and mix well.

Cover and cook for another 10minutes on medium flame. Garnish with cilantro leaves.

Serve hot with rice and mudda pappu. (mix little mudda pappu and anapakaya pulusu with rice . Tastes best with this combination ).

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