Chekkera pongali

Contributor : Chaitali Meda

1 cup pesara/moong dal
3 cups rice (if possible long grain/Costco/Sams club)
8 cups of water
6 cups sugar or 7 cups of brown sugar
1 cup coconut powder
Cashews, raisins ( other nuts is optional)
Pinch of Elachi (optional)
Pachacha karpuram (optional)
2 and 1/2 sticks butter

Mix rice and Moong Dal and cook it in Rice cooker or Pressure cooker

In a pan, melt half stick of butter; fry cashews and then raisins. When they are done, add coconut powder and mix with a laddle till it turns brown. Switch off the stove and keep it aside. 

Once the rice is cooked, in a tava, put the rest of the butter, then the rice and then the sugar on top of each other... butter and sugar will start melting. Mix them once in a while so that it won't burn. when it is almost getting thick put the coconut-cashew mixture and mix into it, leave it for a couple of minutes and turn off the stove... it should be semi solid when you turn off... as it becomes solid later.

Sakinalu

Contributor: Sravanthi Suresh
here you go with recipe for sakinalu
This is a lengthy procedure so make sure you are prepared for it
Soak 1 cup rice over night and drain the following morning and keep it aside for about 15 to 20 mins till the water drains off completely
Take small portions of rice and make them into fine powder
Sieve the milled flour and put the coarse bits back in jar again and try to make into fine powder
Put sesame seeds, butter (1 tsp), salt (as per your taste) and mix it with water. It should be soft than chapathi dough so that you can form strings/thick noodles kind of with your fingers (hope i am explaining it right)
lay a cotton cloth or towel (2 layers) and start making noddles and let it go around on the towel to make in form of sakinalu using three fingers. This is a lil tricky so please use very small portion to start with. This cant go into any machine to make muruku later.
If you want make a spicy version then add red chilli paste or peri peri sauce will also do the justice (I used pandu mirapakaya paste this time but last year amma was here and she tried peri peri and it tasted the same).
after you made all the round spirals on the cotton cloth. leave them to dry for about an hour and then start deep frying them.

Cranberry Pulihora

Contributor: Sriharsha

pulihora red ga untundi...color ok ante here is the recipe

Contributor: Usha Rao
Here is the recipe

All ready contributed recipe- here

Paravannam with Condensed Milk

1. Contributor: Hemalatha Kalagarla condensed milk paravannam::::rice lo konchem water and konchem milk vesi vudikinchaka condensed milk taginanta vesi kalapatame ,koncehm boil cheyllai malli and add nuts and kismiss..yummy and instant and most delicious

Stuffed Idli

1. Contributor: Sarita Alla
Here is the recipe link

white ga ante rava batti untundi .. Nenu idli rava and idli rice tho rendintitho chesta.. Rava and urad dal 2:1 ratio..idli rice and urad dal 3:1.. Ee madya wet grinder use chestunna kani appudappudu Preeti mixi lo vesta.. Mostly soaking time and ferment time important .. 6 to 8 hrs soaking time and 10 to 12 hrs fermentation time.. Ela chesthe baga vastai

2. Contributor: Lavanya Keshetty
bagavachindi Saritha.. thanks for introducing to wonderful recipe..koncham variations chesanu, nenu aloo curry laga chesanu ( mirchi, urad daal, channa dal added).. and idli dough kuda mari thick emi cheyaledu, same consistancy as mana regualr idli dough chesanu, it turned out yummy.

Peas Pulao

1. Contributor: Padmalata Reddy
birds eye frozen green peas works best.... and this one is very easy peasy and simple and flavorful. Americans will love it.... mundu ga basmati rice cook chesukowith little salt. Then take butter and olive oil in equal quantity (say 2tbsp each if the dry rice is 4 cups) heat the oil then add butter and cumin seeds and 3-4 fresh bay leaves then add the peas, garam masala (pinch) and dhana jeera powder and salt saute the green peas till they turn vibrant green(not fully cooked) and mix them in the cooked basmati rice. thats it!! they will love the cumin flavor in the rice. If you want you can add cashews(halved)and little bit of saffron strands HTH

2. Contributor: Usha Rao
Peas pulao easiest way & bland ga this is the best. In a rice cooker take rice and required amount of water. Throw in cardamom , cloves, small piece of cinnamon , bay leave , salt, some butter.
Let the rice soak for 15-30 minutes & turn on the cooker. Mix it once in between to make sure salt is mixed properly. When the rice is almost done, throw in the frozen peas. About 3-5 minutes before the cooker turns off .
In my cooker, 3-4 cups rice cooks in about 20 minutes. So 17-18 minutes into cooking I add peas. Aa steam ki peas cook aipotayi. Doubt vunte, 15 minutes into cooking add the peas . My mil use to cook this way in rice cooker

Homemade Instant Pongal Mix

1. Contributor: Sruthi Mangu
I remember seeing a dry pongal mixture that u can make n store.. U can look up in her website.. Here is the link for the recipe.

Punugulu

1. Contributor: Srividya Hari

nenu usually ila chesthanu: dosa batter rubbukunnapude chaalaa thakkuva water vesi tight ga rubbukuntanu, pindi pulisaka aa pindi lo konchem onion, green chillies, chaalaa konchem kothimeera (anni very finely cut) salt adjust chesi chinna chinna balls laaga vesi fry chesthanu anthe punugulu ready.

oka vela already water add chesesina dosa batter unte kanuka konchem rice flour add chesi usually 2-3 spoons saripothundi marii loose batter unte kanuka inkonchem rice flour paduthundi ala add chesi manaki kavalasina onions, green chillies, etc lu vesukuni chinna chinna balls laaga veyinchukovadame. punugulu epudu kuda medium to medium high lone fry cheyyali, high lo fry cheyyakudadu, nenu aithe medium lone fry chesthanu. chinna vi vesukunte thondaraga fry avuthayi plus "round" ga kuda vesukovacchu big size vesthe okko sari hadavidiga bayataku theesesthe lopala udakadu, nenu observe chesindi emiti ante rice flour add chesthe fry chese time ekkuva theesukuntundi plus okko sari udakakunda kuda untu untundi, ala kakunda regular dosa batter aithe kanuka manchi ga fry avuthayi. instant dosa mixes thoti kuda chesukovacchu but pindi epudu gattiga kalupukovali.

Chakkar Pongal

1. Contributor: Prasanna Lakshmi

First pesarapappu manchi smell vatchevaraku veyinchaali .. Rice kadigi pettukovali. paalu, water kalipi boil cheyyali (paalu (whole milk) water 2:1 ratio lo veyyali)..Aa boil aina milk lo rice , pesara pappu vesi slow ga (low flame lo) udikinchandi..Ee loga bellam saripadina water lo vesi koncham heat meeda petti kariginchi..adi baga karigeka flame kattesi aa bellam water ni vadapoyyali..rice , pesarapappu baga udikeka aa bellam water ni veyyali..inka bellam antha kalisela kalapi koncham sepu udikinchaali..neyyilo veyinchina jeedipappu , kismiss vesi kalapali.flame katteyyali.paalu tho chesthe taste baga vastundi.. kontha mandi paalu veyyakundaa water thone udikistarwu..but i make it with milk..

Already Contributed Recipes Here

Vegetable Biryani

1. Contributor: Rajitha Pendyala
This is how I do it. Mundu onions, green chilli, ginger, garlic anni grind Chesi oil lo aa paste ni veyinchuta until oil ooses out. Appudu gring chesina tomato purée vesi konchem sepu veyinchuta. Next add salt, chilli powder, dhania powder and shallow fry chesina paneer pieces vesi konchem water vesi oka 5-10 mins lid pedatha. Inka last lo konchem cream add Chesi oka 2 mins vunchaka off chesetha

2. Contributor: Madhuri Atchuta
nenu Biryani ee recipe follow avutunnanu ... maa friends andariki chala nachindi Recipe link -- http://www.rakskitchen.net/2012/07/vegetable-dum-biryani-recipe-dum-biryani.html

3. Contributor: Usha Rao
Here is my recipe - http://www.myspicykitchen.net/2009/12/12/vegetable-dum-biryani/

Undrallu

1. Contributor: Anuhya Duvvuri
nenu undrallu ela chestha... Rice water 1:2 1/2 first rice nooka la grind cheyyali oka 1/2 hr mundu chana dal(2,3 spoons) water lo soak cheyyali.. Oka pan lo lite ga oil vesi andulo water poskuni salt , jeakarra, pachi Kobbari , soak chesina Chana dal anni vesi boil avvanivvali.. Boil ayyaka nooka vesi kalupukovali.. Udikaaka stove off chesukuni challaraka balls la cheskuni idly la pressure cooker lo steam vachevaraku vunchali..anthe undrallu ready:)

2. Contributor: Priya Evani
this is my method....idly ravva ready ga vunchuko...nenu patel vaadidi vaadesta...senagapappu naanabettuko....pressure cooker lo eera salt idly ravva vesukuni water posukuni 3 whistles raanichesta....challaraka undalu chesesta....easy recipe kada

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

Temple Pulihora

1. Contributor: Sruthi Suresh
gudilo pulihara laga kavalante same pulihora chesi ee powder add cheyandi... Oil lo senagappappu, koncham endu mirchi, nuvvulu, aavalu fry chesi cool ayyaka salt tho paatu grind chesi mix cheali.... Migilina process antha same...

2. Contributor: Bhargavi Aitha
nenu pulusuchesetappudu n thalimpulo koncham inguva vasthanu..n thalimpu lo endumirchi n only aavvale(no zeera) vesthanu..gudi lo laga ante exact ga kadu kani koncham similar gane untadi...

3. Contributor: Divya Sunkara
gudilo pulihora ante naaku kodoa chaala istam...aandukane nenu okasari adiganu .... vallu inguva and kocham sugar kooda add chestaranta....adi taste ni change chetundi

4. Contributor: Rajani Yagnamurthy
temple Pulihora taste ki aavapindi and koncham Nuvvu pindi add cheyali. Aavalu fry cheyakunda grind chesko, navvulu doragaveyinchi grind chesko. Ekkuva spicy ga kavalante...nuvvulu, red chillies 1 hr soak chesi grind cheskoni, udikinchina tamarind paste tho paatu oil lo fry Cheyi abt 10 mins....medium flame lo fry chesko lekapothe nuvvula paste madipothadi. Rice lo ee paste veyi, then add mustard powder and salt. Tarvatha thallimpu vesi Inguva add cheyi anthe.

Already contributed recipe here

Poornalu

1. Contributor: Keerthi Cherukuri
Nenu last 2 times ilaa chesthe baaga vachiniyyi. Appudu dhaaka every yr edho okati thappu ayyedhi..

For Batter:
1 cup - urad dal
2 cups - rice
1 tsp - menthulu

Soak all the above together for 5-6 hrs/overnight.

I grind them in a wet grinder. I don't add too much water, just enough so that it grinds easily. You van let it ferment for 4-5 hrs or put it in the refrigerator immediately. It didn't make much difference.

For stuffing:
2 cups channa dal
4.5 cups water

Pressure cook dal and water for 4-5 whistles. Put in lw flame for 5-10 min afterwards. Turn off and let steam come out.

Mash the pappu. Put it in a glass bowl, add 3 cups light brown sugar. This will make the stuffing watery. Put in the microwave and cook for 5-6 mins. Mix and cook till you get the right consistency to make balls (usually 15-20min). Check for sweetness while mixing and add more if needed.

Once the right consistency is obtained, let it cool and then make small balls. I usually get 20-22 from 2 cups.

For Frying:
Heat oil on medium-high.
Take 1/2 the batter.
Add 1/2tsp baking soda
1tsp sugar
pinch of salt
2 tsp rice flour
Add enough water to get a thicker batter than dosa

Dip the balls in batter and fry them.

Note- you can also add 2tsp of sooji to the batter, to get even crispier poornalu. Some people add tamarind juie to the batter to get a nice color. I never tried but I've seen people do it.

How to make soft idly

1. Contributor: Praneetha Ravi
to know if u get soft idli's or not... there is a small tip i follow from my MIL and it works fine ...

usually we put 1:2 , for 1 minapappu w put 2 rava ... most of the times it works fine for all urad dal ( whole and split) and all rava's .... but before u mix the ground urad dal with rava... mix little by little portions... mix 1:1 ... beat well , add salt and take water in a bowl or glass ... drop some idly pindi in the water and it should float instantly without sinking ... if it doesn't float instantly and sinks... then ur idly will be hard and ur batter wi not ferment... then u might have to add most urad dal paste to this mixture ....

so before addign rava add 1/2 cup,then 3/4 cup.... test and then add accordingly

Also my mom's tip ... always grind the urad dal with cold water preferably the fridge water.... chill water helps in soft idly n dosa and while soaking urad dal add 1tbsp of sabudana

2. Contributor: Roopa Reddy
Idli pindi rubbe appudu konchem cooked rice vesi rubbandi. 8- 12 hours fermentation ki warm place lo pettandi.

Idli over cook ayina kuda soft vundavu gatti padi pothayi. on high heat 4 plate full idli 8 mins lo cook ayipothayi. Stove turn of chesi few mins Mootha theeyavaddu.

3. Contributor: Keerth! V@jr@pu
I usually do it in this way :;;;
For 1 cup urad dal - 2 cups rice ( Soak separately )
I add fenugreek seeds ( a spoon or so - for smoothness ) along with urad dal............then I grind the urad dal after soaking over night and then mix it with the water drained IDLI RAVA !!!!!!!!!

It comes out well !!!!
HTH !!!!

4. Contributor: Padmini
I will add one cup poha ,one cup urad dal and 3 cups idli Ravva separately and grind them baa vasthadiii idlis

5. Contributor: Sushma
same as padmini very softgaa vastunnayi naaku

6. Contributor: Swapna
nenu one cup urad dal ki two cups rava use chestanu but grind cheseppudu boiled rice vestanu konchem soft gaa vastunnai naaku



More idly batter tips herehttp://mrstia.blogspot.com/2011/09/idly-batter-tip.html

Bagara Rice

1. Contributor: Sravanthi Suresh
anni curries vunnayyi kadha, lite ga bagara laaga chesthey flavour vuntundhi and baguntundhi... simple ga kuda ayipothundhi...

basmati rice ni one hour mundhu nanabedithey rice poduka avuthundhi ani amma cheppindhi and it really works for me...(ignore if you already know this) First popu vesi, then add whole garam masala (bay leaf, ciannamon stick, cardamom and cloves) once you notice the dry masala is half done then add ginger garlic paste... raw smell poyinaka add drained rice and let it fry for couple of minutes... then add water (use water that you actually used to soak the rice) then add salt and garam masala... add ghee just before it finishes or when water starts to boil manchi taste vasthundhi...
this goes well with all the curries and is not that complicated and moreover you get a different flavour than your regurlar white rice

2. Contributor: Usha
another easy version of bagara is this.. My mil use to make it.. rice wash chesi, soak it with enough water to cook it. If you use 1: 1 1/2 ratio rice to water, then pour that ratio water and soak the rice. Daantlo nee cardamom, cloves, bay leaves, caraway seeds, salt, crushed garlic and butter (she use ti use butter) vesi rice ni at least 30 minutes soak cheyali. Even if you soak it longer also it is fine.. spices manchi gaa soak ayyi manchi aroma vastadhi.. You can soak rice directly in the rice cooker container. rice soak ayyaka, oka sari manchi baa stir chesi, cooker on cheyali. mix rice once or twice when it is cooking. She use to add some peas towards the end. American store loo green peas aithye, add it after the cooker shuts off. peas vesi mix chesi cover it. aa steam ki peas cook aipothavi. If you buy peas from the indian store, than rice 75 - 80% cook ayyaki peas vesi mix chesi let it cook. Last loo cilantro to garnish. Peas vadanukuntee you can skip it also. Taste baane vunatadhi.. if like the recipe ee roju koncham trail chesi chudi.. Parties ki ee recipe chana best anipistadhi, as yuo need not do much.

3. Contributor: Keerth! V@jr@pu
http://mykitchenaroma.blogspot.com/2009/02/hyderabad-bagara-rice.html
I found this recipe online for u....just check it out!!!!

Pineapple fried rice

1.  Contributor: Haritha Ramakrishna

idigo vahchef recipe...nenu try cheyyaleduu kaani..

http://www.vahrehvah.com/Spicy+Pineapple+Fried+Rice:7094

Capsicum Masala Rice

1.  Contributor: ✽Rⓐⓓⓗⓐ ✾ ..
I usually fallow these steps for capsicum masala rice.

Here is the procedure..
Ingredients:

1. Cooked rice – 3cups
2. Capsicums -2 (big size)
3. Ghee/oil – 2tsp
4. Curry leaves – few
5. Salt to taste
6. Roasted peanuts for garnish.

Masala powder:
Roast the following ingredients in ghee and grind them into a powder along with grated coconut.

1. Red chillies – 3 to 4
2. Coriander seeds -  1 tsp
3. Cumin seeds – 1tsp
4. Urad dal – 1tsp
5. Cinnamon stick -1″
6. Peanuts – 2tsp
7. Grated coconut – 1tsp
8. Ghee(clarified butter) – 2tsp
9. Lemon juice – 1tsp(optional)

Method:

• In a wide bottom pan heat oil /ghee,add mustard seeds and curry leaves.
• After the mustard starts spluttering add capsicum pieces and cook for 5min.(Do not over cook the capsicum)
• To this add the above ground powder , salt and mix well.
• Reduce the heat and add the cooked rice and combine with the mixture and salt well.
• Turn off the stove ,add roasted  peanuts at the end, mix well and serve with  raita or any gravy of your choice.

I hope u like it.

Already contributed recipe by here

Coorg Ghee Rice

1. Contributor: Avanthi Rao G
Gals,

Coorg Ghee Rice, idi Swathi book lo chadivanu wts d combination for dis?

Recipe:
Basmati Rice - 3cups
Onion- 1
Raisins - 3 tablespon
Dalchina, Garlic pods - 5,
Ghee - 1 cup
Turmeric powder - 1/2 spn
Sugar - 2 spn
salt to taste

Procedure
Soak rice fo r20 min In a pan heat ghee fry chopped onions nd spices add enough water and let them boil thena dd raisins, half fried cashew nuts, , turmeric powder, sugar, soaked rice and let it cook. Garnish with fried cashew nuts Idi gals recipe planning to prepare for dinner, so whats the best combination for this rice?

Contributor: Radha Kishore
Avanthi....edi ekkuva spicy ga undadu ani expecting so u can try Mirchi ka Salan....or instead of mirchi u can use capsicum or brinjal in the same recipe...Chole kooda manchi option anipistondi....

Capsicum Rice

1. Contributor: chaitali meda
Capsicum Rice..

Girls.. I follow the recipe by Sanjay Thumma on vah reh vah.. google lo capsicum rice ani type chesthe thana youtube link vastundi...
very easy to make and very tasty... chala frequent ga chesthu untanu..

AND the best thing is no onion no garlic recipe idi... so temple ralated or pooja related events ki idi chesukovachu..