INGREDIENTS
Black gram ---1 cup
Oil ------1/4 kg
Salt to taste
METHOD
Soak black gram for 5 hours
in water.
Clean and remove from water.
Grind till thick and soft.
Add salt.
Take dumplings the size of laddus. Place each in your palm, pat till round and make a hole
in the centre.
Deep fry till light brown.
Masala
Wada
INGREDIENTS
Black gram --- 1 cup
Oil ----- 1/4 k.g
Onion -- 2
Green chillies --- 4
Pepper seeds --1 tbsp
Salt to taste
METHOD
Chop onions finely.
Grind green chillies and pepper.
The rest of the method is identical to that of
` Wada`
Add onions,green chillies, pepper paste
to the black gram batter.
Dahi Wada
(Perugu Wada )
INGREDIENTS
Black gram ---- 1cup
Dahi (Perugu ) -- 1 kg
Mustard powder -- 1 tbsp
Green chillies ---2
Curry leaves -- 1 stem
Oil ------- 1/4 kg
Salt to taste
METHOD
Make Wadas (See earlier
recipe)
Soak wadas in dahi for 3 hours
Chop green chillies finely.
Sprinkle green chillies,mustard powder,salt,
and,curry leaves on the dahi wada. Cool.
Milk Khoa
(Pala Kova)
INGREDIENTS
Milk ----1 litre
Sugar --1/4 kg
METHOD
Heat milk on low heat,
stirring continuously
and not allowing it to boil.
When milk starts to thicken, add sugar,
stirring all the while.
When thick, remove and pour on a flat shallow dish.
Cool and cut into the desired shape.
Chilli
Pakoda
(Mirapakaya Bajji)
INGREDIENTS
Green chillies ----6 (Long,
big and mild)
Gram flour -----200 gms
Cumin seed powder ---2 tbsp
Salt to taste
Oil ----- 1/4 cup
Onion ---1
Lemon ---1
METHOD
Make a slit in the side of each
chilli and remove seeds.
Mix cumin seed powder and salt
Stuff the chillies with the mixture.
Using a little water, mix gram flour and salt to make a thick paste.
Dip each chilli in the dough to cover all sides.
Deep fry.
Chop the onion finely.
Garnish the pakodas with onion and lemon juice.
Roast
Brinjal Stew
(Kalichina Vankaya Pulusu)
INGREDIENTS
Fleshy big brinjal ----1
Tamarind -----1/2 lemon size
A pinch of asafoetida
A pinch of turmeric
Sugar ---1 tbsp
Mustard --1/2 tbsp
Black gram ---1/2 tbsp
Oil -----1 tbsp
Green chillies ----3
Coriander leaves ----- 1stem
METHOD
Roast the brinjal. When the skin turns
black and crackly,
remove and cool.
Peel skin.
Open brinjal carefully with a knife, checking to see if there are worms. If not,
mash lightly.
Chop green chillies ,coriander leaves finely.
Add to the brinjal.
Soak tamarind --- extract half a cup of thick tamarind juice.
Add to the brinjal along with turmeric, salt, and sugar.
Keep brinjal on a slow fire for 5 minutes.
Season with mustard, asafoetida,and black gram.
Fenugreek
Yoghurt Stew
(Menthi Majjiga)
INGREDIENTS
Yoghurt ---- 2 cups
Turmeric --- A pinch
Coriander leaves ---A stem
Green chillies -----2
(Seasoning masala)
Oil ----1 tbsp
Mustard --1/2 tbsp
Cumin seeds ---1/2 tbsp
Black gram ---1/2 tbsp
A pinch of asafoetida
Red chillies ----3
Salt to taste
METHOD
Beat yoghurt.
Chop green chillies and coriander leaves finely.
Add to the yoghurt
along with salt and turmeric
Fry mustard, cumin
seeds, black gram, asafoetida
and red chillies. Season.
Stuffed
Brinjal Andhra Curry
(Gutthi Vankai Koora)
INGREDIENTS
Tender brinjal ----300 gms
Salt to taste
(Masala)
Bengal gram ----4 tbsp
Fenugreek ---1/2 tbsp
Coriander seeds ---1 tbsp
Mustard --1/2 tbsp
Red chillies ---6
Oil -----10 tbsp
METHOD
Fry masala.
Cool and grind. Add salt.
Slit brinjal in to four sections lengthwise
without cutting off the crown.
Fill masala inside.
Tie with thin twine to keep masala intact.
Fry on low heat, turning the brinjals carefully.
Remove from fire when cooked
and remove the twine.
Green
Berry Dal
(Vagkkai Pappu)
INGREDIENTS
Moong dal ---1/2 cup
Vagkkai ---100 gms
Green chillies -----6
Oil ---2 tbsp
Salt to taste
(Seasoning masala)
Black gram ---1/2 tbsp
Mustard seeds -----1/2 tbsp
Cumin seeds -----1/2 tbsp
A pinch of asafoetida
Curry leaves --1 stem
METHOD
Boil moong dal.
Cut vagkkai to remove seeds and add to dal.
Add green chillies,
salt and 1/2 cup of water.
Cook till thick.
Fry masala and season.
Green
Berry Chutney
(Vagkkai Pacchadi)
INGREDIENTS
Vagkkai ---100 gms
Green chillies -----6
Oil ---2 tbsp
(Seasoning masala)
Black gram ---1/2 tbsp
Mustard seeds -----1/2 tbsp
Cumin seeds -----1/2 tbsp
Fenugreek ---1/2 tbsp
A pinch of asafoetida
Salt to taste
METHOD
Clean cut Vagkkai into two pieces.
Remove seeds.
Fry seasoning masala in oil.
Add vagkkai and green chillies
and cover wiith lid.
Keep on low heat.
Remove after 4 to 5 minutes .
Add salt and grind.
Andhra
Cucumber Dal
(Dosakai Pappu)
INGREDIENTS
Tur gram -----1/2 cup
Chilli powder ---2 tbsp
Salt to taste
Sugar ---1 tbsp
Tamarind -----1/4 lemon size
Dosakai --- 1(small)
Red chillies ---2
Black gram ---1/2 tbsp
Mustard seeds -----1/2 tbsp
Cumin seeds -----1/2 tbsp
A pinch of asafoetida
Oil ----2 tbsp
METHOD
Boil tur gram until soft.
Peel cucumber and
check to see if it is sour.
If not, cut into medium sized pieces.
Break red chillies into pieces.
Fry red chillies, black gram, mustard seeds,
cumin ,and asafoetida.
Add cucumber, tamarind juice,
and a half cup of water.
Cook on low heat until pieces are ready.
Add dal, salt, sugar, and chilli powder and stir.
Keep on low fire for 5 minutes and remove.
