Sakinalu

Sakinalu

Sakinalu is a traditional snack which is specially prepared on Sankranti

festival in Telangana Region.

Ingredients :

Rice 4 cups

Sesame Seeds 1/2 cup (Nuvvulu)

Ajwain 1/4 cup (Vaamu)

Salt to taste

Oil for deep fry

Preparation :

Soak rice for 4-5 hours, then drain water using a mesh, leave for

4 hours and let it dry.

Grind rice in to fine powder like flour.

Now add sesame seeds, ajwain and salt to the rice flour and make tight

dough by adding enough water.

Now spread white cotton cloth and take big lemon size dough in the hand

and try to put circle shape, thin lines by twisting with two fingers as sakinalu

shown in the above figure.

Repeat it for whole dough.

Heat oil in a kadai for deep fry.

Now take flat plate , slowly shift sakinalu from cloth with the help of flat plate

and put in the oil and take out when they are dark cream-white colour (not light brown).

Now sakinalu are ready.

These snacks can be preserved in air tighten container till one month.

serve this as snack with any chutney you like.

It's a time taking snack item, it may take 1-2 hours to prepare.

Note:

Instead of ajwain, cumin seeds can be added.

Suggestions :

Putting circle shape sakinalu with hand is difficult, but don't worry, try again

and again, you can do it.

If you can't do, just do with murukulu press so that you may not waste dough.

Vadappalu Sorakaya Tho

Karam Appalu Sorakaya Tho, Rice Flour Crackers with Bottle Gourd

This is a traditional dish of Telugu people, but with bottle gourd is

something new and tasty.

Ingredients :

Rice Flour 4 cups

Bottle Gourd 1 cup (grated finely)

Peanuts 1/2 cup

Sesame Seeds 1 tbsp (white)

Onion 1 small

Green Chilly 8

Curry Leaves 10

Cumin Seeds 1 tsp

Garlic Pods 10

Turmeric Powder 1/4 tsp

Salt to taste

Oil for deep fry

Preparation :

Peel the skin of bottle gourd and finely grate it, remove the ends of green

chilly and wash. Peel, wash and cut onion in to pieces, peel the skin of peanuts

and crush them slightly.

Blend green chilly, garlic pods, onion in to fine paste.

Now take rice flour in a wide vessel, add grated bottle gourd, green chilly paste,

crushed peanuts, sesame seeds, cumin seeds, curry leaves, turmeric powder

and salt according to taste, mix it perfectly (do not add water now).

Boil 1 cup water in a bowl, add this water to rice flour mixture and once

again mix it nicely.

Then add normal water very slowly, so that you will know the consistency,

mix it till you get tight dough (should not stick to hands). cover and keep

it a side for 15 Min's, then make small lemon size balls by applying oil to hands,

cover and keep them a side.

Now heat oil in a kadai for deep fry.

Spread page size silver foil on kitchen platform, apply oil on it and hands,

take one ball and press with hands like puri(very thin) and then fry in oil

until it becomes golden brown, take it out, and continue it for whole dough.

Or you can press it with puri presser, I have done it with puri presser only.

These can be preserved in air tighten container till one month.

Serve it with any chutneys.

Makes around 8-10 servings.

It takes more than 1 hour to prepare.

Suggestions :

Add more green chilly to get it spicy.

Instead of peanuts, chana dal can be used.

Mint leaves, onion leaves can be added.

Bakshalu

Bobbatlu , Polelu , Pappu Bakshalu

Bakshalu is a sweet dish which is specially prepared on ugadi .

Ingredients :

Bengal Gram 2 cups (chana dal) (senaga pappu)
Jaggery 2 cups
Cardamom 4 (seeds powdered)

For Dough :

All Purpose Flour 2 cups (maida)
Wheat Flour 3 tbsps
Salt as per taste
Ghee 1/2 cup

Water 1 cup

Preparation :

Wash and soak chana dal for 4-5 hours , add 2 cups water
pressure cook until 2-3 whistles , it should not be over
cooked(not broken). Separate it from water and drain

completley for 1 hour .

Now prepare soft dough with all purpose flour , wheat flour ,

1 tbsp ghee and 1 cup water ( dough should be slightly sticky).

Keep it aside for 1 hour.

Blend cooked chana dal (powdered) .

Take jaggery in a vessel , add 1/2 cup water , mix it , boil it

until jaggery dissolves on low flame. Now slowly add powdered

chana dal and cardamom powder to it , stir continuously .

If it is too runny cook it for 5-10 mins on low flame , let it cool ,
now you can make firm balls . Make big lime size firm balls and
keep it aside .

Now take page size aluminium foil , spread and apply ghee

on it and hand ,and take small lime size dough.

Press it with hand (a little) on foil,and keep poornam ball on it

and cover poornam ball with dough by bringing edges together on its top.

You can see a ball poornam covered with dough,Then press

it with hand firmly ,and make circular shape Baksham (like puri).

Now keep Iron griddle on medium-low flame,spread 1/4 tsp

ghee. Separate Baksham from foil slowly onto iron griddle and

fry it both sides by applying sufficient ghee, till it get light

golden brown colour like chapati.

Now its done .

Note :

One more process, you can blend cooked dal, jaggery, cardamom

in to fine paste and if it is runny ,then cook it for 5-10 mins to

get firm balls (poornam).

Ugadi Pachadi

Ugadi , The Telugu New Year Day , this is the first festival of our calender .
Ugadi Pachadi is specially prepared with fresh tamarind , fresh jaggery
raw mango and neem flowers . It resembles the mixture of feelings in life .
Ugadi Pachadi is Mixture of ' Shadruchulu ' (six tastes) .
Sweet - Teepi
Sour - Pulupu
Bitter - Chedu
Tart - Vagaru
Hot - Karam
Salt - Uppu

This is traditionally prepared in mud pot ' Matti Kunda ' .
We prefer to do this every year in mud pot , other than this we
specially prepare Bakshalu on this auspicious day .

Ingredients :

Tamarind Pulp 2 tbsps
Jaggery 3 tbsps (grated)
Neem Flowers few
Raw Mango 1 cup (chopped)
Red Chilly Powder 2 pinches (or according to taste)
Salt as per taste
Coconut Fresh few (chopped) (optional)

Preparation :

Soak tamarind , extract juice with 4-5 cups of water ,
chop mango in to small pieces along with skin .
Separate neem flowers one by one .

Now take mud pot , pour tamarind juice in to it ,
and add all ingredients to it .

Now traditional Ugadi Pachadi is ready.

Note :

Roasted Chana Dal , Sugar cane pieces ,Coconut Pieces , Ripe Banana ,
Cumin Seeds , Cashew nuts .... etc are all optional ingredients can be added .

Prepare thick paste by reducing water .