Coconut Rice

Ingredients:

basmati rice-1 glass
coconut milk-1 1/2 glass
elachi-4 l
avanga-4
dalchinachekka
(Cinnamom)-1/2inch
ghee-2spoons
salt-totaste
khazu



How to prepare kobbari paalu:

turimi vunchukonna kobbarini gattiga pideta kobbaripalu vastai

Method:

munduga kobbari turimi paalu thisukovali.tarvatha rice kadigi neellu (water) vampi vunchukoovaali.eppudu stove meda ginne petti,andulo ghee vesi elachi,cinnamom, dorikite ga patri kuda veesi veganichina ventane kobbari paalu posi biyyanni kuda vesi saripada salt vesi muta pettali.ante 10 minutes lo coconut rice ready.cashew nuts tho garnish cheste chala bavuntundi.

Crush Coconut Curry

Ingredients:

cursh coconut - 1 cup
chana dal- 1/2
cup onion - 1
green miechi- 1
ginger - small peace
salt-to taste
curry leaves- 2
tadka items(tempering)
oil-2 spoons



Method:

Pachi senaga pappu (chana dal )ki taginanni nellu(water)posi koddiga salt vese boil cheyyali.andulone water tisivesi pakkana pettukovali.stove meeda banili petti oil vese musterseeds,zeelakarra,kariyepaku,green chilli,kavalante 2 red chillis popu(tadka) vese doraga vegena tarvatha , boil chesi vunchukonna senagapappu misramanni populo vese danetho patu korukoni vunchukonna kobbari turumuni kuda vese 5 minutes stove meda vunchi dempali.
edi rice loki chala bavuntundi

Kobbari Boorelu

Ingredients:

kobbari turumu-2 cups
sugar-1 1/2 cup
elachi powder
(Cardamom)-1/2 spoon
All purpose flour
(maida)-2cups
salt-to taste
oil-to fry


Method:

munduga banililo kobbri ,sugar kalipi pakam pattali.pakam daggara padina tarvatha elachi podini vesi dempukovali.
maida ,vantasoda,salt kalipi dosala pindila kaakunda koncham chikkaga kalupukoni vunchali.kobbari turumuni chinna chinna vundaluga chesukoni chikkaga kalipina maida pindilo munchi kagina nunelo doraga veyenchi telukovali.

ante guma ghuma lade kobbari burelu ready.

Basundi

Ingredients:

1 litre full fat milk1/2 cup
sugar3 pods
cardamom5
almonds blanched3 pistachios
skinned10-15 threads saffron

Method:

Soak saffron in 2 tsp. hot milk, keep aside.
Chop finely or crush coarsely, the almonds and pistachios.
Peel and powder cardamom seeds with a mallet.
Add to chopped dryfruit.
Run saffron with base of a mallet, in cup, till dissolved in milk.
Put milk to boil in a large deep pan, stirring occasionally.
When it starts boiling, reduce heat and boil.
Stir frequently, till milk is 2/3 in volume.
Add all other ingredients to boiling milk.
Boil further for 3-4 minutes.
Take off fire. Cool a little.
Pour into a large decorative serving bowl.
Allow to cool completely, chill in refrigerator for 4-5 hours.
To avoid a layer forming on the surface, stir frequently while cooling.
Serve chilled in individual cups with rose petal to decorate on top, if desired.