Moong Dal Sweet

Ingredients:

1 cup split yellow moong dal/pesara pappu
1 1/2 cup sugar
1/2 cup fresh grated coconut
1/4 cup chopped cashewnuts
1 tsp cardamom powder
pinch of salt
oil for deep frying

Method:

1 Soak moong dal for an hour, drain and grind to a fine paste adding a 3-4 tbsps of water. You can even grind it without adding any water. Heat a heavy bottomed vessel and add the sugar, the ground dal paste, grated coconut, cashewnuts and mix well. You will find that the sugar melts and the mixture begins to form bubbles while cooking. Cook this mixture on low heat, stirring continuously till it forms into a thick lump. Remove from heat and mix cardamom powder and pinch of salt. Immediately transfer the mixture on to a wet cloth and spread the cooked mixture over it (like shown in the picture above). Using a flat laddle which has been oiled and gently spread the mixture to form 1/2″ layer and cool. Cut into desired shape and separate the pieces very carefully lest they break and keep aside. Heat oil in a wide heavy bottomed vessel and deep fry the squares till golden brown. You can deep fry a batch of six to eight depending on the size of the vessel. Serve warm or cold.

Noodles Pakora

Ingredients:

Maggi Noodles (100 gm pack)
Paneer-100g (cubed)
Green Chillies-3 (chopped)
Besan (1 cup)
Salt to taste
Water-2/3 cup
Oil for frying

Method:

Prepare maggi noodles as per pack instructions.Add the paneer cubes and green chillies.Mix besan, salt and water to from a smooth paste.Add to the noodles mixture and mix well.Shape the mixture lightly into small pakoras and deep fry in hot oil.Serve hot with hot sauce .

Bobbarlu Vadalu

Ingredients:

1 1/4 cup bobbarlu,(Black-eyed Peas)
soaked in water for 6-8 hrs and drained
1 large finely chopped onion
3-4 green chillis finely chopped
2″ ginger finely minced
1 tsp cumin seeds
2 tbsps coriander leaves finely chopped
salt to taste
oil for deep frying

Method:

Grind the soaked and drained black eyed peas to a coarse paste adding about 1-2 tbsps of water. Add the chopped onions, green chillis, ginger, coriander leaves, cumin seeds and salt and mix well.Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.Heat oil for deep frying. Once its hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.Serve hot with tomato sauce

ButterMilk

Ingredients:
glasses of buttermilk
1-2 green chillies finely chopped
½” ginger piece grated or crushed
few curry leaves 1-2
tbsp lemon juice
salt to taste
coriander leaves


Method: Mix all the above ingredients and chill.Serve cold. Andhra Spiced Buttermilk