Andhra Sweets: Boorelu

Boorelu is the traditionally served sweet dish in the Telugu festivals.

Ingredients:

For the rice dough
3 cups rice flour
6 cups water
3 tsp oil
For the stuffing
4 cups coconut, grated
2 cup sugar
½ cup dry fruits
½ cup milk

Method of preparation:

1. For the dough boil the water and oil and remove from heat.

2. To it add the rice flour, cover and allow it to cool. Later, knead well and keep aside.

3. For the stuffing mix all the ingredients mentioned under stuffing except milk.

4. Put this mixture on a medium heat and cook stirring all the time. Than add milk, mixing well and remove from the heat once it is totally dry.

5. Make balls of the rice dough. Make a small hollow the center and place the stuffing in the middle, now join the open edges together and give it a shape like a whole garlic.

6. Steam these boorelus for 10 minutes, take off, cool and keep in air-tight containers.

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Curry Recipes: Sauted Bitter gourd

Ingredients:

250 Gms bitter gourd
Oil: 1Table spoon
Whole dried red chillies, tops broken: 2
Mustard seeds: ½ teaspoon
Curry leaves: 10-15.

Method of preparation:

1. Wash bitter gourds and cook under pressure for two minutes. Drain, trim the ends and slice into ½ inch thick rounds.

2. Place oil for tempering in a kadhai over medium heat, till just beginning to smoke. Then add red chillies and fry till they darken slightly.

3. Sprinkle in mustard seeds on (2) and when they start to sputter add curry leaves.

4. Immediately add bitter gourds (1) and sauté for 2-3 minutes.

Curry Recipes: Drumstick curry

Drumstick curry is one of the famous curries in southern India.

Ingredients: 16 items.

Peeled drumstick pieces of 2’’ size = 2 cups
Big sized potatoes =2
Coriander = 1 tea spoon
Mustard seeds = ½ tsp
Garam masala = ½ tsp
Green mutter (or dry mutter soaked overnight) = 1 cup
Medium sized onion == 1
Tomato = 1cup
Green masala (ginger, garlic, and coriander leaves) paste ==1 table spoon
Cumin seeds powder ==1 tea spoon
Grated coconut==1cup
Curry leave==10-12 in number
Coriander leaves==1 table spoon
Turmeric= 1tea spoon
Red chilli powder==2 teaspoons
Oil==3 Table spoons.

Method of Preparation:

1. First of all peel the drum sticks and then cut them into 2’’ sized pieces. Chop onion and potatoes also.

2. Grate the coconut. Prepare the –hara masala paste-by grinding coconut, onion, cumin powder, red chilli powder, garam masala, ginger, garlic and coriander leaves.

3. Heat the oil in a heavy bottomed pan and add mustard seeds, curry leaves, and ground hara masala (aspreparedabovein2),Mix well and sauté for 5 minutes.

4. Then add drum sticks and potato pieces, mix well and sauté for 5 minute.

5. Add water till the above ingredients immerse and place lid on the pan.

6. Heat on high flame for 3 minutes and then on simmer for 5 minutes till potatoes and drumsticks are done.

7. While on sim flame, add tomato pure, green mutter, salt, coriander powder.

8. Heat for 5 minutes, and take it out from the stove.

Drumstick curry is ready for serving.

Carrot Recipes: Carrot Milk Halwa

Ingredients:

Carrot core—250 gram
Coconut core—250 gram
Gaggery—250 gram
Putnala dal—100 gram
Ghee—1 cup,
Cardamom- few pieces
Milk—1 cup.

Method of Preparation:

1. First of all take carrot, coconut and putnala dal powder and slightly fry them in ghee.

2. Mix the gaggery in the milk.

3. Now mix them (1and 2) and keep all the contents on a stove and the flame should be in low intensity.

4. Now heat the contents until vapors come from the dish and at the same time the mixture begins to separate into small parts, and this time add cardamom powder to the mixture pieces.

Now the carrot Halwa is ready.