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Telugu Cuisine

Discussion in 'Cuisines of India' started by kcb, Sep 15, 2014.

  1. Justanotherwife

    Justanotherwife IL Hall of Fame

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    @kcb WOW, another Superr recipe from you, sounds yummy :thumbsup: Would have loved to prepare it for today dinner itself it but no kakarakaya in the fridge :( Will surely try it out next week and let you know.
     
  2. PadmaNarayana

    PadmaNarayana Gold IL'ite

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    Hello all
    Another simple kakara kaya recipe with a small variation.
    Kakarakaya -1/2 kg
    Buttermilk/curd - 2tbsp
    Salt - 1 spn
    Turmeric- 1/4th spn
    Oil- 1spn
    For powder:
    Chatni pappu/roasted chanadal- 1/4th cup
    Dry coconut - 1/4 cup pieces
    Red chillies 8-10
    Garlic- 1or 2 pods
    Jeera-- 1spn
    Salt - according to taste
    1. Grate the big hard bumps on kakarakaya and cut them into an inch size round pieces
    2. Add salt turmeric oil curd to it and mix itvery well that all the pieces are coated with the curd mixture.
    3. Let it stay overnight or atleast 1/2 to 1 hr
    4. Cook the pieces in their own juices by placing lid until all the water is evaporated.
    Keep an eye n mix them once in a while otherwise they will burn.
    5. Roast chilles add coconut pieces chanadal garlic and salt n jeera. Keep a side let it cool, after thag make it to a coarse powder.
    6. Take kadai add 4-5 tbsp oil, add little tampering like jeera, mustard, dal and curry leaves if you like.
    7. Add kakarakai pieces and let them fry until they are not watery and looks crispy, simmer the stove add prepared powder to it. Once u add the powder mix it very fast and immediately switch off the stove and keep it aside.
    It will stay good for 3-4 days without keeping in fridge.
    If u get small kakarakayalu which are about 1-2 inches no need to cut them just make a small slit and you can use them directly.
    Try it friends.
     
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  3. PadmaNarayana

    PadmaNarayana Gold IL'ite

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    hello all...
    Bellam Kudumulu
    Main ingredients:
    Rice flour/ Biyyam pindi - 2 cups
    grated jaggery/ Bellam turumu - 1/2 to 1 cup depending on ur taste
    Elachi/ Yelakulu- 4-5 crushed
    ghee - 1 Tbsp
    Additionals:
    Pachi sanaga pappu/ Raw chana dal - 2-3 tbsp (soaked an hr before)
    Pachi kobbari/ raw coconut- 1/4 cup
    if pieces-cut them into small pieces like may be elaichi size
    if grated- take 1/4th cup.
    1. Take rice flour in a bowl. If u have fresh rice flour like we get in india that is good. But if u have store bought flour which we get here in indian store, dry roast it in pan in low heat until u get a nice aroma.
    2. add jaggery to 1 cup of water and dissolve it by stirring with a spoon. i use my hand because it is easy:wink1:
    3. add ghee and jaggery water to rice flr and mix it well and make it like a chapati dough by adding little water at a time.
    4. if you are adding dal or coconut u can add along with jaggery. then make then make into lemon sized balls.
    5. Take ildi plate apply some ghee or oil and take a ball and press it in the idli mould like appam shape(not necessary but they look cute) then place remaining balls directly on the plate side by side and steam them for 10-15 minutes. once they cooked u can see the change in their color.
    6. To be Frank i dont know a decent way to check they are done or not:shakehead:. what i do is after steaming 15 minutes i will take one ball out let it sit for one or two minutes and then nom nom nom:tonguecrazy:
    if it feel doughy or raw i will steam another 5 minutes.
    Thats it.
     
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  4. PadmaNarayana

    PadmaNarayana Gold IL'ite

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    till now i dont have any pregnancy cravings but this thread and you all people making me to crave for each and every recipe posted here, it is 8'O clock in the morning and i want kakarakaya fry, bellam kudumulu, dosakai curry and tomato roti pachadi with piping hot rice... oh my god my mouth is watering like crazy
     
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  5. Justanotherwife

    Justanotherwife IL Hall of Fame

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    Wish we could prepare and handover through the monitor. If that were possible we would make all the dishes but for now this is the best possible it seems, is it OK like this :p

    upload_2016-4-20_15-16-24.jpeg
     
  6. waiting4rmlong

    waiting4rmlong Gold IL'ite

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    Super thread. I didn't see it till now even I was member of IL from many days. Have to start read and note recipe and will try.:banana:
     
  7. PadmaNarayana

    PadmaNarayana Gold IL'ite

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    superb.. I like it.
     
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  8. Justanotherwife

    Justanotherwife IL Hall of Fame

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    Good. So you can finish it off with these items as well :p

    upload_2016-4-20_15-51-19.jpeg
    upload_2016-4-20_15-51-39.jpeg
    upload_2016-4-20_15-51-59.jpeg
     
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  9. PadmaNarayana

    PadmaNarayana Gold IL'ite

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  10. Dynamic

    Dynamic Bronze IL'ite

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    Hello All,

    I'm sharing the one of the simple recipe for Ravva Laddu.

    Ravva Laddu

    Bombai Ravva (Sooji) -- 1 Cup
    Sugar -- 1 Cup
    Ghee -- 2-3 Tbsp
    Milk --- 1\2 Cup
    Cardamom ---- 4-5 crushed

    Dry Fruits -- Almond, Pistachio

    Process:

    1. Take a pan and dry roast Sooji in pan in low heat until u get a nice aroma.

    2. Add 1 Tbsp of ghee in a pan and fry the dry fruits.

    3. Take a mixing bowl add sooji, sugar and add remaining ghee and mix it well. Add the fried dry fruits and crushed cardamom.

    4. Mix it well by adding Luke warm milk little at a time. (while adding milk the mixture will become greasy). Once you get the consistency to make laddus (round balls) stop adding the milk and start making laddus. (if the milk is not enough you can add more milk).

    5. We have to make laddus when the mixture is wet and greasy... once its become dry it is difficult to make laddu.

    Try this recipe .... it's very easy
     

    Attached Files:

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