Chegodi

Ingredients:

2 cups rice flour
2 tsp Oregano/vaamu
2 tsp ghee
Salt as required
1/2 tsp sesame seeds

Instructions:

1. Boil 2 cups water in a vessel and add salt.
2. When boiled add oregano, ghee, sesame seeds and rice flour into the boiling water, mix well so that rice flour won't become balls. Remove from heat and leave it cool.
3. Take the dough, mix it until smooth and make into small rings.
4. Deep fry them.

Kaju Pista Roll

Ingredients:

Cashew nuts 100 gms
Sugar ½ cup
Butter 25 gms

Preparation:

Soak the cashew in warm water for 2 to 3 hours. Wash them and grind it into smooth paste with milk. Keep aside. Dissolve sugar in ¼ cup water and prepare syrup one string consistency. Now add butter and cashew paste. Cook it on medium flame (medium in MW) stirring continuously. Cool it.

Pistal Roll Ingredients:

Pista nuts 100 gms
Sugar ½ cup
Butter 25 gms

Soak the pistachios in warm water for 2 hours. Drain and peel the skin and grind them in fine paste by adding little milk. Keep aside. Dissolve sugar in ¼ cup water and prepare syrup one string consistency. Now add butter and pista paste. Cook it on medium flame (medium in MW) stirring continuously. Cool it.

Preparing the roll:
Make the pista roll and divide into two equal parts and shape each portion into a cylindrical roll of 100 cm. Make the cashew roll as specified above and divide it into two equal parts. Roll our each portion with the help of greased rolling pin on a butter sheet. Place one portion of Pista rolls on one sheet and roll it tightly. Cut into 2” length rolls. Dip the edge on pista powder. You can roll into silver paper for decoration.

Gavvalu (Shells)

Ingredients

1/4 Kg Maida
25 gm Ghee
150 gm Sugar
Oil for frying

Method:

1. Heat the ghee and pour it in the maida. Allow it to cool, mix well and make a dough.
2. Make small balls.
3. Take the gavvalapeeta and roll them as shells. (instead of gavvala peeta, you can use any bottle lid like horlics bottle lid which is having lines outside).
4. Make sugar syrup with 3 string consistancy.
5. Deep fry the shells and keep them aside.
6. Lastly pour the syrup on the shells and mix well.

VERU SANAGAPAPPU VUNDALU.

INGREDIENTS:

GROUNDNUTS................1cup
JAGGERY(Bellam).........................1cup
WATER..............................1/4th cup



METHOD:

• First shallow fry the groundnuts .When they cool little bit remove their skin.
• Mean while take the jaggery and water in a pan.
• Keep the pan on the stove on high till the jaggery dissolve in the water.
• Keep on stirring the syrup till it comes to a sticky state.If u take one drop of the syrup in water it must became close .
• Then add the ground nuts to the syrup .
• Take out the pan from the stove and make rounds when it is hot only.