Bobbatlu

INGREDIENTS:

Chana dal : 1 cup

Jaggery : 1 cup powdered

cardamom : 2 pods powdered finely

Saffron : a pinch

edible camphor : a small pinch

maida / sooji fine / wheat flour : 1 cup

oil : 1/2 cup

DIRECTION TO PREPARE :

Pressure cook the chana dal and drain off the excess water. Do not throw away as u can use it to make rasam/soup if u wish. Now sprad the dal on paper towels inorder to remove the excess water. After some time grind it into a fine paste without adding water. Keep aside.

In a bowl mix the sooji/maida/wheat flour with water to make a smooth dough like a chapati dough and smear it with oil and keep covered for about 30 minutes.

In the meanwhile put a thick nonstick pan on the stove and add in the jaggery without adding water. Keep stirring until the whole jaggery is dissolved. Now add the ground chana dal paste and keep mixing so that no lumps are formed. Add in the cardamom, camphor and saffron also. Cook until the raw smell goes off and cool for sometime. Make small balls of this mixture and keep aside.

Now make small chapati with the flour with ur fingers spreading it on a polythene sheet or plastic cover. U can use the oil for spreading. Now put the sweet ball in between and cover from the sides. Again press down with ur fingers to make round shape like a chapati. Heat a tava and fry this chapati on both sides until brown spots appear on both sides. Add oil to the chapati while frying. Repeat the same with the other balls. Remove and serve along with ghee.

Bendi with tomato fry

Ingredients:

½ lb Okra (Cut in two pieces each okra)(bendi)

½ Cup onion and tomato paste

3/4 cup grated coconut

1 tsp cumin seeds

1 + 1/2 tsps fenugreek seeds

1/2 tsp mustard seeds

a pinch of asafoetida

1 tsp turmeric

2 tsp red chilli powder

1/2 bowl tamarind paste (or a marble size ball of tamarind soaked in water)

salt & jaggery to taste

Curry Leaves

2 tsp Sesame Seeds Powder

1/2 tsp Pulusu Podi

oil

Method: 

Cut okra in two pieces (each). Toast a teaspoon of fenugreek seeds in a pan until aromatic. Grind along with coconut and cumin seeds into a smooth paste, adding water as required. Keep aside.

Heat oil in a pan and add onions and toast them till they become golden brown. Now Grind them with tomato and make a paste.

Heat oil in a pan; add mustard seeds, Cumin seeds, turmeric powder, curry leaves and asafoetida.Once the seeds begin to pop, add the Okra pieces and let it stay till they kind of fry. Now add tomato and onion paste and stir once. Add red chilli powder, sesame powder, pulusu podi, coconut powder tamarind paste and jaggery; Add little bit water and cover the pan. After some time add little bit Coriander powder and Mix well. Adjust seasoning. Bring to a boil on low heat. When the pulusu becomes bit thick garnish with coriander leaves.

Bendakayi Pulusu goes really well with vegetable pulav