Palli Vundalu without Pakam

Contributor: Keerthi Cherukuri
palli undalu without paakam recipe,
Mundugaa pallilu dry roast chesi challaaraaka pottu theesi pettukovaali...bellam thurimi pettukuni stove meeda mookudu petti sim lo ee thurumu anthaa veyinchukovaali...daggare vundi kaluputhoo vundaali bellam karige varakoo, lekapothe maaduthundi...karigi theegalugaa muduru paakam vachinappudu off chesi ee pappulesi kalapaali..konchem vedigaa vunnappude chethiki neyyi raasukuni vundalu chuttesukovaali...anthe

Palli Podi ~ Peanut Podi

1. Contributor: Chaitali Meda
pachallu teleedu kaani annam lo thine podi ok ante cheptha - palli podi.
saute peanuts, red chilis.
First grind peanuts to powder with skin (due to fiber),
then grind red chilis
and then cumin and garlic together.
Mix everything along with salt..
evaina left overs like cumin garlic mixture or red chili powder edaina curries lo veseyyandi..

Baked Masala Peanut

1. Contributor: Sushma Pinjala

Made Masala peanuts yesterday. Super taste. http://sushmapinjala.blogspot.com/.../masala-peanuts-oven...

2. Contributor: Padmini Reddy

Sushma ma amma chestharu masala peanuts mee recipe chadivanu bagundi kani oka chinna hint eesari chesinappudu peanuts ni oka 5-10 mins soak chesi then add rest of the ingredients appudu peanuts ki chala baga coat avthundi flour mottam and wow meeri bake chesaru kada nenu try chesthanu mee recipe.. Ala chesinapudu water kuda add cheyalsina avasaram undadhu just amma water takkuva aithe oka sppon ala vesthundiii

Vepudu Biyyam

1. Contributor: Geetha Madhuri Chilakamarri
here is the recipe for Vepudu Biyyam:
Ingredients:

Rice 1 cup
Nuvvulu 1/2 cup
groundnuts 1/2 cup
putnalu 1/2 cup
cashew 1/2 cup
coconut pieces (dry or fresh, cut into very small pieces) 1/2 cup
salt and chilli powder according to taste

Procedure:

Rice tappa migilina anni ingredients vidi vidiga dry roast chesukovali. Coconut dry di ishtam aite dry coconut, ledante fresh di aina parvaledu, chala chinna pieces cut chesukoni roast cheyali, till it is fried well and turns into golden brown. (Naku personal ga endu kobbari alavatu ledu, so nenu fresh di baaga fry chesi vadatanu)

Now comes the main and tedious process:

Rice ni baaga wash chesi, water posi vidiga stove paina pettali(same like how u do for cooking rice separately). Water baga boil ayi oka pongu ragane chala koncham salt vesi kalipi oka minute avvagane stove off chesi migilina water drain cheseyali. At this stage, rice will be like half boiled rice. Let the water drain completely. Ippudu stove meeda vere pan pettukoni baaga heat ayyaka oka table spoon qty boiled rice vesi andulo water anta poyi avi baga fry ayyelaga veyinchali...it takes about 2-3 mins for each spoon of rice to fry completely. Once the rice is fried, meeku avi koncham malli pelala laga kanipistayi and baaga gala gala vegina sound vastundi kaluputunte...once they start changing colour, you can remove it. repeat the process till all the boiled rice is completed into fried rice

remember: rice fry ayye varaku chala patience kavali and tondaraga avvadaniki ekkuva rice tesukovaddu...vatilo unna tadiki vegadaniki badulu cook ayipotayi.

Once all the rice is done, mix it with all the above ingredients...then salt and chilli powder...ur recipe is ready. Oka sari chesi pettukunte 2-3 months ayina kuda freshness podu, padavvadu...because we are not at all using water or oil...all the ingredients are only fried without oil

Palli Podi

1. Contributor: chaitali meda
naaku evi measurements teleedu. anduke I grind everything separately and add them by tasting..

Palli podi recipe:
Roast pallilu with no oil
Grind chesi pakkana pettukondi. Take care while grinding.. chala tondaraga mudda ayipotundi because of natural oils.. just 15 secs chalemo depending on the mixie

koncham pan vedi chesi red mirch veyandi.. just 1 min lo off chesesi grind it into powder. idi kooda set aside. idi kooda 10 secs grinding chalu

cumin and garlic grind cheyandi with very little salt. Salt lekunda try chesthe sarigga raaledu ante garlic blades ki atukkupoyindi.. adding salt helped to grind it fine. set aside.

Oka big size plate/baking tray lo add peanut powder, salt, karam, cumin-garlic mixture taste choosukuntu

Yummy palli podi ready!!!!

Do not use oil at all. Peanuts lo unde natural oil saripotundi...

ee podi couple of times chesthe muddaga raakunda tips telusthayi.. ante naaku starting lo flop shows ayyayi anduke antunna..

chala simple process. nenu loooooooooooong ga detailed ga with loads of tips and tricks and personal experiences raasanu. anni ingredients separate ga grind chesi kalapatame kada.. cooking pani ledu.

peanuts and mirch 2 different sizes and textures untayi.. assalu why do you want to mix them koncham cheppara? pallilu at least 15 minutes padutundi roast avvataniki and red mirchi is already roasted so maybe 30 secs to a min. plus meeku munde entha quantities veyyalo ela telustundi? separate ga ayithe karam ekkuvaithe regualar curries ki vadeyochu kada...

also pallilu roast chesi pettukunte koncham podi lo vadochu or koncham excess unte eppudaina palli pachadi chesukovachu or koncham bellam vesukoni thinochu.. it is my favorite snack. bellam and no sugar/oil kabatti it is healthy. mana chikki type taste vastundi.

eat with hot rice. or idlis

storage ante.. nenu bayate pedathanu mari.. easy ga 6 months varaku untundi..

Kung Pao Chicken

1. Contributor: Keerthi Cherukuri
1 pound skinless, boneless chicken breast halves - cut into chunks/ cubed rotisserie chicken
2-3 red chilli peppers
2 tablespoons white wine (tastes better, but is optional)
2 tablespoons soy sauce
2 tablespoons sesame oil, divided (can use any oil, sesame has a nice smell)
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 tsp hot chile paste
1 teaspoon distilled white vinegar (my chilli paste had vinegar, so I didn't add additional vinegar)
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1/2 cup unsalted dry roasted peanuts

I also added some veggies including carrots, broccoli, bell peppers and beans (this is optional and you can add any vegetables you have). Traditionally kungpao just has some celerey, carrots and water chestnuts.

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a bowl and add marinade. Toss to coat. Refrigerate for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste and sugar. Mix together and add green onion, garlic and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, heat some oil in a wok/wide pan. Add the red chillies and remove chicken from marinade and saute until meat is white and juices run clear. Add the sauce to it and let simmer together until sauce thickens.

If you wnt to add vegetables, then do so after the chicken is cooked. Let them cook for 3-4 min and then add the sauce

Peanut butter cookies

1. Contributor: Sravanthi Gutta
intlo peanut butter undi eppati nundo ..dantho emi cheyalo telika cookies bake chesanu last week along with oats..here is the recipe...
oats 3/4 cup
all purpose flour 3/4 cup
peanut butter 3/4 cup>br> some sugar---according to ur taste
egg -----1
pinch of baking soda and salt
first dry ingredients anni kalapali..after that egg beat chesi andulo ivanni kalipi then peanut butter kalapali..mixture dry ga unte oil vesi kalipanu konchem stickyga vachevaruku..tarvatha cookies laga press chesi bake them at 180c for 12-15 mins..oorike bake aipothayi...

Chikki with sugar

1. Contributor: Shailaja Kiran
Chikki ante gurthu vachindhi... my mom makes a chikki with sugar which tastes like heaven for me....

Here it goes like this...

1 cup roasted and pealed groundnuts - grind it to a course powder
1 cup sugar
before starting the procedure of making this chikki on a flat surface or in a baking tray nicely spray ghee or oil and keep it ready... and also oil the rolling pin

procedure : Once the peanut powder is ready..... in a medium heat melt sugar in a non stick pan with out adding water. Stir it continously, after a minute or so sugar will start melting and melts completely... once it melts completely switch off the stove and immediately add these powder and stir continuously with out any lumps.... once done put the mixture on the tray/flat surface and start spreading the mixturewith the rolling pin...this procudure needs to be made faster as the sugar will start setting back again..... but the result would be wonderfull...

some cashews (optional... if ur also using cashews .. then dry roast the cashews and make a course powder... )

if ur also using cashews balance the peanut and cashews to 1 cup for 1 cup sugar...

Sorakaya koora

1. Contributor: p@dmini ***************
the one and only recipe i know with Sorakay

For curry we need chopped sorakay and onions

For masala:...........Roasted peanuts,coriander powder,chilli powderand 3 pods garlic................make a powder of these

In pressure cooker after seasoning with mustard,jeera,channadal,curry leaves add chopped onions ,after turning slight brown add chopped sorakay now add salt and turmeric powder.After 2-3 mins add required amount of water(like how much gravy u want) and cook for only 1 whistle.

Take out the lid and now add the powdered masala and mix properly and cook in low flame for 5-10mins.finally add chopped cilantro
This curry is good with chapathis and white rice tooo,ma mil valla side they like it with lemon rice

Sorakaya garlic fry

Contributor: padma swetha k
 ammayilu this is super tasty and fast..try cheyandi..

http://www.indianrecipe4u.com/recipes/curry/bottle-gourd/sorakaya-palli-kura-bottle-gourd-peanut-curry/

Palli Patti ~ Peanut Brittle

1. Contributor: ✽Rⓐⓓⓗⓐ ✾
I tried this procedure.It came out really gr8..If u want u can try this..:

Here you go - recipe here

Peanut Pakoda

Contributor: Sirisha Akula
Is this what you are asking for?
Check this recipe here

Palli Chekka Recipe

1. Contributor: √ⅰ∂ ｿ α ❀
pallilu without oil fry chesi skin antha teeseyali
jaggery oka glass water lo boil cheyali
konchem theegalaaga vachaka oka bowl of cold water lo oka drop of jaggery vesi aa drop ni fingers tho bayatiki theesi round ball laaga chetiki antukokunda avuthundho ledho test cheyali
incase ala ball laaga avithey ganika stove off chesi oka tsp of ghee vesi andhulo pottu teesukuni vunchukunna peanuts vesi kalipi aa kalipina danni oka tray/pan ki grease chesi ee jaggery+peanut misramanni antha pan lo posi spread chesi aaraka pieces chesukovadamey
nenu ayithey ma intlo unna bellam oka 2blocks boil chesi andhulo roast chesi unchina peanuts entha padithey antha vesi kalipi chesa and chaala baa vachindhi
incase measurements prakaram ayithey ganaka 1kg bellam ki 7cups peanuts padthayanta

Perugu Magai and Chutnies for Dosa

1. Contributor: Radha
naa fav for Dosa is Perugu Maggai...
1. Maggai untundi kada andhulo perugu vesi, koncham salt vesi baaga mix cheste saripotundi,

2.one more maa athagaru chesthanu same maggai tho grinder lo maggai, perugu, salt, mirchi, kothimira kalipi grind chesi...inguva popu veste sooper untundi....

3. palli chutney...roast groundnut, add coconut, salt, mirch and grind till good paste....do takda with jeera, mustard, red chillies and inguva...

2. Contributor: Sushma
putnala pachadi / palli pachadi cheyachu dosalloki....

putnala chutney ki first mirchi / garlic ni konchem fry cheyyandi so that raw smell goesoff . may be 1 min or so chaalu. putnalu add chesi grind cheyyandi with salt and little water. tarvata popu veyyandi. dont forget popu. pachadiki popu thote taste vasthundi. deenilo kobbari kooda add chesukovachu if you want.

similarly palli pachadi, kakapothe pallilu veyinchaali mundu. hope this helps.

Kajjikayalu

Contributor: Nirupama
kajjikayalaki stuff cheyadaniki 3 types chestaru..sugar /jaggery use cheyochu, but sugar to chestanu..
1)putnala powder+sugar+ilaichi powder
2)nuvvula powder+sugar+ilaichi powder
3)kobbari powder+sugar+ilaichi powder

miku edi kavali ante adi stuff cheyochu....... goduma pindi +maida pindi kalipi pakkana pettukovali, oka 1/2 hr pakkana vunchali cover chesi.............or only maida to kuda cheyochu...

chinna chinna balls la chesi poori la vattali......... arachetilo poori theesukoni pina cheppina mixture stuff chesi, poori ni vattutu mooyali(ela cheppaloo ardam kavatledu, hope u got this point)

mee daggara kajjikayalu geeredi vunte danitoo geerochu... or mellaga allali... and chesina kajjikayalu oil lo deep fry cheyali...anchulu baga vattali lekunte oil lo vidipotayi... see this pic for reference..

Contributor: Radha
kajjikayalaki stuffing ki putnala pappu powder+coconut powder+sugar+ilaichi powder

dough maida, koncham bombai ravva, koncham warm oil, kalapataniki water. anni kalipi manchiga methaga vache attu kalupukovali.

oka 1/2 hr pakkana vunchali cover chesi.

chinna undalu chesi poori la vattali, poori lo mixture stuff chesi, poori ni semi-circle vache attu moyyali or else mee deggara mould unte easy ga untundi. evi fry cheste kajjikayalu ready.

Close chese appudu koncham water layer laaga apply cheste adi fry chese appudu open avvakunda untaye...

ninna memu chesinappudu dough migilite danithone panasa thonalu chesamu...

Contributor: swapnaRams
kajjikayalaki stuff chaala varieties ga cheyyochhu
pina cheppina ve kakunda memu idi kooda chestamu

peanut powder+ bellam powder + kobbari ( dry ) powder

migata process anta sam

taste baguntundi chesina roju kante next day aa next day ala taste increase avutu vuntundi

finishing ki stuff chesi close chesi off circle ayyela form chesaka edges vuntai kada danni chetito press chestu konchem vedalpu ga ani oka fork teesukuni impression ivvandi...fork ni flat ga pettandi straight ga kaadu okka impression ki 1 inch lines 5 form avvali anna maata.....

kajjikayalu finishing explain cheyadam kastam but ardam aite try cheyandi ....

experts aite danni design ga close chestru......nenu expert ni kaadu kabatti ila try chestanu....


Contributor: ✽Rⓐⓓⓗⓐ ✾ .. I usually fallow this procedure.I learnt it from my mom. Ingredients: ----------------- 500 gms maida (all-purpose flour) 4-5 tbsps ghee enough water to knead the maida salt to taste oil for deep frying For the filling: 1/4 dry coconut finely grated 1 cup sooji/semolina (you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji) 1 cup sugar 1 tsp cardamom pwd 3 tbsps finely chopped cashewnuts Method ------------------- : 1Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls . Keep aside covered for half an hour. 2Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut. 3 In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside. 4 Powder the sugar and mix with the roasted sooji, grated coconut, cardamom powder and cashewnuts. The filling is ready. Keep aside. 5 Now, roll each ball with the rolling pin into a thin puri. 6 Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya. Press the ends firmly so that the filling doesnt come out during the deep frying process and twist the edges around the kajjikaya . 7 Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil. 8 Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks

Green Tomatoes & Peanut Pachadi

1. Contributor: chaitali

ikkada undi recipe.....tappakunda cheyyi chala yummy ga untundi

2. Contributor: Haritha
easiest recipe i guess

emiledu tomota&green chilli kalipi fry cheyyandi..till it gets dry
end lo stove aape mundu coriander and curry leaves,cumin seeds,ginger garlic add cheyali
let it cool for a while and grind it ....

Dondakaya/Tindora Masala

Contributor: Padmini
SESAME 2TBSP
GROUNDNUTS 4TBSP
DRY COCONUT 2TBSP
GARAM MASALA cloves-3, cardamom-2 , cinnamon-small pcs , poppy seeds, coriander seeds (DRY ROAST AND MAKE INTO PASTE OR POWDER)
GINGER GARLIC PASTE 2TSP
ONION PASTE ONE (LARGE)
GREEN CHILLIES 4-6
TIN-DORI 1/4KG
OIL 1/4CUP
RED CHILLI POWDER 1-2TSP
SALT
TURMERIC 1/4TSP
DRY ROAST SESAME AND GROUNDNUTS AND THEN INTO FINE PASTE.
DRY ROAST WHOLE GARAM MASALA AND THEN INTO FINE POWDER
MAKE ONION AND GREENCHILLIES INTO PASTE
CUT TINDORI INTO 2 HALVES AND CUT INTO LONG SLICES
FRY THESE TINDORI IN OIL UNTIL COOKED.
REMOVE FROM OIL
IN SAME OIL FRY ONIONS AND GREENCHILLIES PASTE AND GIN GAR PASTE, GARAM MASALA AND GROUNDNUTS AND SESAME PASTE UNTIL OIL SEPARATES
NOW ADD RED CHILLI POWDER, TURMERIC AND SALT
ADD 1 CUP WATER
WHEN WATER IS BOILING ADD FRIED TINDORI
COVER WITH LID AND ALLOW TO COOK UNTIL GRAVY THICKENS.
SERVE WITH ALL TYPES ROTTI’S, TOMATO RICE AND PLAIN RICE

Here is the link to the recipe

Chudwa

Contributor: Niru..
nenu chudwa ila chesta....

green chillies kanna red cillie powder veste ekkuva rojulu vuntayi and colour kuda baguntundi..

atukulu
red chillie powder
jeera/avalu/peanuts/oil/salt/putnalu/curry leaves

1)first atukulu 1tsp oil lo baga veyinchali... veyinchi pakkana pettukovali
2)popu lo jeera/avalu/peanuts/oil/salt/putnalu/chilli powder/red chillies/pasupu/curry leaves anni vesi avi vegaka atukulu kalapali..and anni baga kalipaka dinchesi store chesukovali......

salt popu lo veste baga kalisipotundi......

Tips:
Contributor: Sowmya
Nenu expert kadu kani oka tip chepta.oil lo peanuts avvi vegaka salt oil lo vesestey karigipotundi appudu even ga atukulaki padtundi.

Pudina Chutney

1. Contributor: Sravanthi
First pudina ni wash chesi motham dry cheyali, water poyevaraku aarapettali

Ingredients:
red chillies
Coriander seeds
peanuts
tamarind (soak in water)
salt
lil sugar

Procedure
add lil oil in pan, fry dhaniyalu, peanuts, red chillies. Then add salt turmeric and sugar. once these are fried keep then aside to cool down

Then dry roast Pudina in a non stick pan, roast till you can feel pudina turned a bit crispy. let this also cool down for a while

Grind the first mixture to a coarse powder, than add roasted pudina and soaked tamarind to form a paste.

Add water if required at the end.

Add popu with jeera, mustard seeds and urad dal (optional)

2. Contributor: swapnaRams
madhuri
pudina
groundnut
dhaniya lu
green mirchi
salt
vellulli
onions
chintapandu rasam


first nenu ground nut fry chesi , tarvata dhaniyalu fry chesi powder chestanu.,...ippudu pan lo pudina akulu, green mirchi vesi oka 1tbs oil vesi fry chestanu oka 5 mins medium flame lo ...
ippudu mixi jar lo pudina akulu, mirchi, salt, vellulli vesi grind chesta , deeniki groundnut, dhaniya powder, chintapandu rasam add chesi koddiga water mix chesi chutney la rubbuta...

tarvata bowl lo ki teesukuni talimpu vesi finely chopped onions mix chesta....

3. Contributor: p@dmini
pudina chutney
peanuts...1cup
chillis........ 10-15as per ur taste
pudina...... half cup
tamarind ....koncham
tomato......1

one by one anni veyinchi challarina tarvatha 2-3 garlic pods vesi grind chesthanuuu

this is my version

3. Contributor: Harini
pudina pachhadi

chala versions unnayi..
naku annam lo kalupukuni version chepthanu..

pudina - washed and dried
chintapandu - koncham
aavalu,red chillies,inguva,menthulu


first oil lo aavalu,menthulu,red chillies and inguva and salt kooda vesi vegaaka ,,along with chintapandu grind chesukovali..

ade kadai lo inkoncham oil vesi pudina ni kooda koncham veyinchukovali..

final ga ee pudina kooda vesi baga grind cheyandi....

annam lo kalupukuni tinte chala chala bavuntundhi.

5. Contributor: Sravanthi Gutta
pudina pachadi nenu mamulu roti chutney laane chesthanu kakapothe verusenagapappulu add chesthanu..pudina ni ,verusenagapappulni veruga fry chesukovali..pudina,pappulu,konchem jeelakarra,konchem chinthapandu,vellulipaya vesi grind cheyatame..

6. Contributor: Susarla Radha Devi
Pudina chutney...nenu Tomato mix chesthanu...same recipe as Sravanthi Gutta but tomato kooda magginchi grind cheste appudu kaluputhanu....interest unte last lo malli popu veyyachu...jeelakarra, aavalu, endu mirchi, inguva....

Peanut Pachadi

Contributor: Ramya

nenu peanut patchadi ila chesthaa,

palli(peanut)
seaseme seeds
mirchi
garlic(lil)
coconut(lil)
pali, fry chesaka sesame kudaa fry chesi coconut koncham, konchem velluli , salt, chillies anni kalipi water add chesukuntuu grind chesthaa