Raagi Sangati

Raagi Sangati is a Rayalaseema dish, usually served for lunch. Raagi is rich of calcium, iron, protein, fiber and other minerals. Raagi is considered one of the most nutritious cereals. I was born and brought up in a place where raagi sangati was prepared almost daily for lunch. It was prepared in large quantities for farmers in our fields and not to mention it was our favorite lunch!

Ingredients:

Rice – 1 cup

Raagi powder – ½ cup

Water – 3 ½ cups

Salt – ½ tsp

Ghee – 1 or 2 spoons

Serves – 2

Preparation:

1. Wash rice and soak it for 20 mins. Drain the water and keep the rice aside.
2. Take a thick bottomed utensil, add rice and 3½ cups of water and put it to boil. Rice should be cooked more than usual.
3. Add raagi powder, ghee and salt on cooking rice and leave it for 2 minutes. Close the lid partially, this avoids the raagi from becoming hard. Now turn off the flame.
4. Use a thick wooden stick to mix rice and powder. Stir this when it`s hot. Hot water can be added if it`s looking dry.
5. Now raagi sangati is ready to serve. It tastes better with tomato pappu, chinta chiguru pappu, palli chutney with ghee, kodi kura pulusu (chicken curry), endumirchi pulusu.

Masala Poori

Ingredients:

Maida – ½ cup

Wheat flour – ½ cup

Sooji rava – 2 tbs (soak in water for 10 min)

Ginger – green chili paste – 1 tbs

Garam masala – ¼ tsp

Jeera powder – ¼ tsp

Butter – 1 tbs

Salt

Oil to deep fry

Preparation:

1. In a bowl; add all the ingredients except oil and mix well. Add water and make firm dough.
2. Divide the dough into small pieces and roll out into circles.
3. Heat oil in a kadai; when it is ready add poori and fry gently pressing down with skimmer. Turn over when puffed up and fry on the other side.
4. Serve hot with curd or vegetable curry or aloo curry.

Mixed dal dosa

Ingredients:

Rice – 1 cup

Toor dal – ¼ cup

Whole green gram dal/Moong dal – ¼ cup

Bengal gram dal/Chana dal – ¼ cup

Black gram dal/Urad dal – ¼ cup

Hing - pinch

Jeera – 1 tbs

Cooking soda - pinch

Salt

Preparation:

1. Soak rice and dals together in water for 4 hours.
2. Grind them to a smooth consistency adding enough water.
3. Cover and allow the batter to ferment in a warm place overnight.
4. Add jeera, hing, salt and cooking soda with little water to the batter and mix well.
5. Spread dosa batter thinly on dosa pan and apply some oil or ghee. Flip dosa and roast properly.
6. Serve with coconut chutney or tomato pudina chutney.
   

Gutti vankaya koora (Stuffed Brinjal Curry)

Ingredients:

Green brinjals - ¼ kg

One medium onion diced

One medium tomato diced

Chopped coriander leaves

Curry leaves – 6 - 7

Mustard seeds – ¼ tsp

Jeera – ¼ tsp

Chana dal – ½ tsp

Garlic pods – 3

Oil – 4 tbs

Masala paste:

Peanuts/groundnuts – 2 tbs

Grated dry coconut – 3 tbs

White sesame seeds – 1 ½ tbs

Cinnamon – small piece

Cloves - 3

Cardamom - 1

Turmeric powder – ¼ tsp

Chili powder – 1 tbs

Dhania powder – 1 ½ tbs

Tamarind – small piece (soak in water for 10 min)

Dry roast peanuts, coconut and sesame seeds one by one and allow them to cool.

In a mixer jar; add peanuts, coconut, sesame seeds, cinnamon, cloves and cardamom and grind them into a powder. Now add turmeric powder, chili powder, dhania powder, soaked tamarind, salt and little water and grind them to a paste.

Preparation:

1. Take brinjals and cut them diagonally.
   
2. Now stuff the masala into brinjals and keep them aside.
   
3. Heat oil in a pan; when it is ready add mustard seeds, cumin, chana dal, garlic and sauté for 2 min.
4. Add onions, curry leaves and sauté till onions become translucent. Now add tomatoes and sauté for 3 min.
   
5. Add masala stuffed brinjals and let them cook for 5 min by closing the lid.
   
6. Now add remaining masala and mix well.
   
7. Add 2 cups of water and adjust salt.
   
8. Stir well and let them cook for 15 min.
9. Garnish with coriander and serve with rice or roti.
   

Fish fry

Ingredients:

Fish – ¾ kg

Ginger garlic paste – 1 tsp

Red chili powder – 1tsp

Dhania powder – ½ tsp

Garam masala powder – ¼ tsp

Half Lemon

Salt

Oil – 4 -5 tbs

Preparation:

1. Wash fish pieces properly.
2. Take a bowl and add ginger garlic paste, red chili powder, dhania powder, garam masala, lemon juice, ½ tsp of oil and salt. Mix well and apply this paste to fish pieces and marinate in fridge for half an hour.
3. Heat oil in a pan and shallow fry the fish pieces.
   

Kobbari putnalu laddu

Ingredients:

Putnalu/ fried chickpea dal - 1 cup

Dry coconut – ½ cup

Sugar – ½ cup

Ghee – 5 -6 tbs

Preparation:

1. Grate coconut and keep aside.
2. Grind dal coarsely; now add grated coconut and sugar and grind once again.
3. Add 5 to 6 spoons of melted ghee and start making laddus.

KO

Ragi Murukulu

Ingredients:

Ragi powder – 1 cup

Rice powder – ½ cup

Red chili powder – 1 tbs

Sesame seeds – 2 tbs

Jeera – ½ tbs

Salt

Butter – 2 tbs

Oil to deep fry

Preparation:

1. Take a bowl; add ragi powder, rice powder, red chili powder, jeera, sesame seeds, butter and salt.
2. Mix well and add hot water as needed and make into soft dough.
3. Now take the murukulu maker and add the dough into it and press on top into the oil and make a round.
4. Fry on both sides until they turn brown color. Store them in air tight container.
   

Curd Rice

Ingredients:

Boiled rice – 2 cups

Curd – 3 cups

Mustard – ½ tsp

Chana dal – 3 tsp

Urad dal – 1 tsp

Cashew – 2 tsp

Raisins – 2 tsp
One small onion finely chopped (optional)

Finely chopped green chilies – 1 tbs­

Curry leaves – 1 stalk

Finely chopped coriander – 1 tbs

Finely chopped ginger – 1 tsp

Grated coconut – 1 tbs

Oil – 2 tbs

Sugar – ¼ tsp (optional)

Salt

Preparation:

1. Take a bowl; add curd, sugar, salt and beat well. Add rice and mix well.
2. Heat oil; add mustard, chana dal, urad dal, green chilies, curry leaves, cashew, raisins and sauté for 2 min.
3. Now turn off the flame and add grated coconut, ginger, coriander and mix well. Now add curd rice and mix well.
4. Garnish with fried cashew and raisins.
   

Egg Manchuria

Ingredients:

Boiled eggs – 4 (Cut into small pieces)

Maida (All-purpose flour) – ½ cup

Corn flour – ¼ cup

Ginger garlic paste – ½ tbs

Red chili powder – ¼ tbs

Food color – pinch (optional)

Salt

Oil to deep fry

Gravy:

One medium onion diced

Green chilies – 4

Soy sauce – 2 tbs

Chili vinegar – 2 tbs

Tomato sauce

Oil

Preparation:

Make batter by mixing maida, corn flour, ginger-garlic paste, chili powder, salt and water.

Keep oil for deep fry. Then dip egg pieces in batter and put them in hot oil.

Take them out over paper towel to drain excess oil.

Gravy:

Heat oil in kadai; add onions, green chilies and fry till the onions become translucent.

Now add soy sauce and chili vinegar. Sauté for a minute and add fried egg pieces and mix well to coat the gravy well.

Now add tomato sauce and sauté for 2 min.

Apple Kheer

Ingredients:

One medium apple chopped into small pieces

Basmati rice – 2 tbs

Sugar – 2 tbs

Full fat milk – ½ litre

Cardamom – 1

Dry fruits (almonds & cashew) – 2 tbs

Preparation:

1. Soak dry fruits in water for 20-30 min.
2. Soak rice in water for 1 hr. Then grind rice with cardamom and little water to a smooth paste.
3. Boil milk in pan; add rice paste and stir well. Once a boil comes; add sugar and mix well.
4. Turn off the flame once the sugar melts.
5. Now add apple pieces and dry fruits.
   

Ponganalu (Gunta Ponganalu)

Ingredients:

Fermented dosa batter – 2 cups      

Finely chopped onion – 1 big

Finely chopped green chili – 4

Curry leaves – 1 stalk

Grated carrot – 2 tbs

Semiya – 2 tbs

Mustard – ¼ tsp

Jeera – ½ tsp

Urad dal – 1 tbs

Chana dal – 2 tbs

Cooking soda - pinch

Salt

Oil

Preparation:

1. Add salt and cooking soda with little water to the batter and mix well.
2. Heat ghee in a saucepan; add mustard seeds, jeera, urad dal and chana dal and sauté for 2 min.
3. Add onions, green chili and curry leaves and sauté till the onions become translucent.
4. Now add semiya and sauté till they turn brown in color.  Add grated carrot; mix well and turn off the flame. Transfer this mixture into dosa batter and mix well. Leave it for 10 min.
5. Place the ponganalu skillet on medium heat. When the skillet is hot; add few drops of oil into each impression. Spoon the batter into impressions. Close the lid and let it cook for 5 min.
6. Now gently turn the ponganalu using fork. Close the lid and let it cook for 5 more minutes.
7. Take out and serve hot with palli chutney or coconut chutney.
   

Bendakaya vepudu (Okra Fry)

Ingredients:

Bendakaya (okra) – ¼ kg

Turmeric powder – pinch

Chili powder – ¼ tsp

Coriander powder – ½ tsp

Rice powder – 2 tbs

Jeera powder – pinch

Curry leaves – 5-6

Salt

Oil - 5 tbs

Preparation:

1. Rinse okra in water for 2 - 3 times. Wipe them dry with napkin. Now trim the edges and cut into small pieces.
2. Take a bowl and add okra pieces. Now sprinkle turmeric, chili, dhania powder, jeera powder and rice powder one by one and mix well. Marinate for 5 min.
3. Heat oil in a kadai; add okra pieces and sprinkle salt. Fry okra till golden brown and crisp on a medium flame.
4. Garnish with ghee fried curry leaves and serve.
   

Coconut rice

Ingredients:

Boiled rice – 1 ½ cup

Wet coconut – ½ cup

Green chilies – 4

Garlic – 4 - 5

Seasoning:

Mustard – ½ tsp

Chana dal – 2 tbs

Curry leaves – 1 stalk

Cashew – 2 tbs

Oil – 3 tbs

Salt

Preparation:

1. Coarsely grind coconut, green chilies and garlic.
2. Heat oil; add mustard, chana dal, cashew and curry leaves and sauté for 2 min.
3. Now add coconut mixture and sauté for 5 min or till the raw smell is gone. Turn off the flame.
4. Add boiled rice, salt and mix well.
   

Butter Paneer Masala

Ingredients:

Cubed Paneer – 250 gms

Onions – 2 medium

Ginger garlic paste – 1 tbs

Cashew paste – ¼ cup

Tomato puree – 1 cup

Red chili powder – ½ tbs

Garam masala powder – ¼ tbs

Kasuri methi – 1 tbs

Fresh cream – ¼ cup

Bay leaf – 1

Butter or oil – 3 tbs

Sugar – ½ tsp

Salt

Preparation:

1. Make a paste of onions and ginger garlic.
2. Heat butter in a kadai; add bay leaf and sate for few seconds. Add onion paste and sauté for 4 -5 minutes.
3. Add red chili powder and stir for a minute.
4. Add cashew paste and stir for 2 minutes.
5. Add tomato puree and sauté for 4 - 5 minutes.
6. Add garam masala powder and stir well. Add a cup of water, salt, sugar and cook for 5 min.
7. Now add kasuri methi, paneer and cook for 2 min.
8. Garnish with fresh cream and serve with butter naan or roti.
   

Tamarind Rice

Ingredients:

Boiled rice - ½ kg

Tamarind - 50 gms          

Turmeric powder – ½ tsp

Mustard seeds – 1 tbs

Jerra – ½ tbs

Chana dal – 1 tbs

Urad dal – 1 tbs

Peanuts – 5 -6 tbs

Green chilies – 4-5

Red chilies – 4-5

Curry leaves – 2 stalks

Hing - pinch

Oil – 4- 5 tbs

Salt

Preparation:

1. Soak tamarind in ½ cup water for 15 -20 minutes and extract the juice.
2. Heat pan; add one tablespoon of oil, tamarind juice, turmeric and ½ table spoon of salt and let it cook till the juice thickens.
3. In a separate kadai; heat oil and add mustard, jeera, chana dal, urad dal, peanuts, red chilies and sauté for 3 min. Now add green chilies and curry leaves and sauté for 2 min.
4. Add hing and tamarind extract and mix well for 2 min. Adjust salt and turn off the flame.
5. Add boiled rice and mix well.

Chilakadumpa Boppatlu

Ingredients:

Stuffing:

Boiled sweet potatoes – 400 gms

Jaggery – 50 gms

Saunf – 1 tbs

Dry coconut powder – 1 tbs

Dough:

All-purpose flour/Maida – ½ cup

Sooji rava – ½ cup

Salt

Oil to deep fry

Preparation:

1. Soak rava in sufficient water for 10 – 15 min.
2. Heat pan; add little water and jaggery and let it melt.
3. Mash boiled potatoes and add this to the melted jaggery and mix well.  Keep on mixing until it becomes consistent. Add saunf and dry coconut powder and turn off the stove.
4. Let this mixture cool.
5. In a mixing bowl; add maida, soaked rava, salt and 1 tbs of oil and mix well. Add some water and make firm dough.
6. Take enough quantity of the dough and flatten it. Take the sweet potato mixture and stuff it in the middle of the dough, close and make it a ball and keep it aside.
7. Place it on a clean surface and flatten using rolling pin. Heat tawa and cook the roti till it turns golden brown by applying ghee on both sides.
8. Serve hot with ghee or milk.
   

Sambar Rice

Ingredients:

Boiled rice – 1 cup

Toor dal – ½ cup

One medium onion

One medium tomato

Diced vegetables (I used carrot & potatoes) – 1 cup

Tamarind – small lemon sized

Seasoning:

Mustard seeds – ¼ tsp

Jeera - ¼ tsp

Methi seeds – 5 - 6

Red chili - 1

Curry leaves - 6 -7

Turmeric powder – ½ tsp

Sambar powder – 2 tbs

Finely chopped coriander leaves - 1 tbs

Hing – pinch

Salt

Oil

Preparation:

1. Soak tamarind in ½ cup of water for 15 min and extract the juice.
2. Cook toor dal in pressure cooker; mash using ladle and keep aside.
3. Heat oil; add hing, mustard, jeera, methi seeds, red chili and sauté for 2 min.
4. Add onions, vegetables, turmeric powder and mix well. Close the lid and let it cook for 5 min.
5. Add cooked dal, water, salt and mix well. Close the lid and let the vegetables cook.
6. Add tamarind extract, sambar powder and small piece of jaggery and cook for 5 min.
7. Add curry leaves and rice and cook for 5 – 10 min.
8. Garnish with coriander leaves and serve with papad or fried cashew.

 

Thotakura Bangaladumpa vepudu

Ingredients:

Thotakura/Amaranth leaves – 5 bunches

Boiled potatoes – 2 big

Onion – 1 medium

Turmeric powder – pinch

Chili powder – ½ tsp

Peanut powder – 2 tsp

Mustard – ¼ tsp

Jeera – ¼ tsp

Chana dal – ½ tsp

Urad dal - ¼ tsp

Red chili – 1

Salt

Oil – 4 tbs

Preparation:

1. Wash and chop amaranth leaves. Cut boiled potatoes and keep aside.
2. Heat oil; add mustard seeds, jeera, chana dal and urad dal. Sauté them for 2 min and add diced onions and turmeric powder. Sauté till onions become translucent.
3. Add amaranth leaves and mix well. Close the lid and let it cook for 10min. Keep stirring in between so it doesn’t stick to the pan.
4. Now add boiled potatoes, chili powder and salt. Mix well and sauté for 5 min.
5. Serve with paratha.
   

Apple Halwa

Ingredients:

One big apple

Sugar – 4 tbs

Unsweetened Kova – 2 tbs

Full fat milk – 5 -6 tbs

Ghee – 3 tbs

Finely chopped nuts (almonds, cashew & pistachio) – 2 tbs

Preparation:

Cut apple into small pieces.

Heat ghee in a saucepan and add apple pieces. Sauté them for 5 min and add milk.

Let them cook for 10min on low flame. Now add sugar and kova and sauté for 2 to 3 min.
Garnish with dry fruits and serve.

Sweet potato vada

Ingredients:

Sweet potato/Chilakadadumpa – 1 big

Aratikaya/Raw banana/Plantain – 1 big

One medium onion finely chopped

3 green chilies finely chopped

Finely chopped ginger – 1 tsp

Finely chopped coriander – 2 tbs

Finely chopped curry leaves – 1 tsp

Besan – 2 tbs

Putana dal powder – 2 tbs

Jeera – 1 tsp

Salt

Oil to deep fry

Preparation:

1. Peel banana and cook in pressure cooker for one whistle. Banana should be half cooked.
2. Wash and peel sweet potato. This should not be cooked.
3. Grate sweet potato and half cooked banana.
4. Take a bowl and add grated banana and sweet potato.
5. To this mixture; add onions, green chilies, ginger, coriander leaves, curry leaves, besan, putana dal powder, jeera, one table spoon of oil, salt and mix well.
6. Take enough quantity of this mixture and flatten it to a round shape and deep fry in oil till it turns golden brown in color.
   

Shahi Tukda

Ingredients –

Whole milk – ½ liter

Milk powder – 2 tbs

Bread – 6 - 7 slices

Saffron – pinch

Grated almonds and pistachio

Sugar – 100 grams

Elachi (Cardamom powder) – ½ tbs

Ghee for shallow frying

Preparation –

Making Rabadi –

1. Boil milk till it reaches ¼ th of its quantity in a thick bottomed or a non-stick pan on medium flame. Add 2 tbs of milk powder while boiling so that it fastens the process of condensing the milk.
2. Once it reaches ½ the quantity, add half of cardamom powder and saffron.
3. Keep stirring this mixture till it becomes thick. Make sure this mixture doesn’t get sedimented on the sides and in the bottom. This process might take about 45 min.
4. Now remove from stove and leave it cool at room temperature. It will thicken a little more while cooling.
   

Making bread –

1. Trim the bread edges and slice the bread in to 2 halves.
2. Now, shallow fry these bread slices in ghee till it becomes crisp and turns golden brown.
   

Making sugar syrup –

1. Mix water and sugar in ½:1 respectively and heat this mixture on a medium flame till it reaches one thread consistency. Add half of the cardamom powder while boiling. 

Arranging Shahi Tukda –

1. Dip the fried bread slices in the sugar syrup and take it out.
2. Take a plate and arrange syrup coated bread slices and spread Rabadi on the slices.