CHAKKILALU

CHAKKILALU, best and most important snacks in our state, Makara Sankranti to Marriages these snacks occupy a significant role in festivities. In fact the Sankranti festival is an ideal occasion to make when farmers get their paddy in hand. Chakkilalu are a part of bhogi celebrations in rural Andhra  and in telangana a unique ceremony called “pokalu “ are celebrated using chakkilalu in different shapes and some time with letters printed on them .

They are not easy to make and requires good practice.  (Adding a video this time)

Ingredients: Rice, Salt, Sesame seeds ( nuvvulu),Oil

Making 

Wash One KG of rice in fresh water 2- 3 times and soak them in a bowl of water  ( minimum) for a full night.

Grind the rice into a paste (look at the picture)

Add sesame seeds ( ¼ Kg for one KG rice) and add adequate salt then mix it

Add one or two cups of water so that the paste doesn’t dry up

Take a fresh cloth and start making chakkilalu (watch the video). This requires lot of patients

Make at least 20 to 30 and let them dry in room condition on the cloth

Take a pan and add 1 litre of oil and heat it to a level where it can fry chakkilam

Fry the snack for 4- 5 minutes, they are ready to eat

IMP: you can preserve them in plastic boxes (at least a month) so once made can be used for longer time.

MAKKA ATTLU

This corn dosa is known as makka attu. It is popular in Telangana and is a very common food liked by many in my family. Have a look at the recipe

Ingredients

Fresh corn
Salt
Red chilli
Dosa pan
Coriander powder
Garlic
3 spoons oil
Jeera

Making (simple if you follow the pictures) 

Take 2 cups of fess corn

Grind it to a paste in mixer (add water for smooth grinding)

Add salt, red chilli powder as per requirement

Light a stove and put a Dosa pan on it

Once the pan attains minimum heat, pour the paste (same like dosa)

Add two spoons of oil on top of it .fry it on two sides

Makka Attu ready

BRINJAL. FRY

Brinjal fry

This brinjal fry is one of the easiest curries to make at home. Mom makes it even easier and simpler. Just follow the simple steps

Ingredients

Brinjal
Coriander
Onion leaves
Green Chillies
Ginger
Garlic
Dry Coconut

# Masala: Cut onions and ginger garlic into small pieces. Add some water and grind them to a paste.

Cut brinjal horizontally and put them in a bowl and add water to it (adding water will ensure that the brinjal doesn’t lose the colour)

Lit the stove and put a fry pan and add oil to it. Let the oil gain heat for 5 min

Add the #Masala to the pan and fry it until it gets brown colour.

Once the Masala attains brown colour add coriander leaves and the brinjal pieces

Mix the Masala and brinjal with a spoon (make sure the pieces are not crushed)

Add Haldi, red chilli powder and salt (quantity is your choice)
Add some tamarind juice to the mix

Close the pan with a cap on top of it
Wait for five minutes and mix it 2 to 3 times and allow the brinjal to absorb Masala

BHINDI FRIED WITH CURD (LADY’S FINGER FRY IN CURD)

 THIS BHINDI FRY HAS COME OUT OF SEVERAL EXPERIMENTS. MOM AND DAD BOTH TRIED SEVERAL WAYS OF MAKING BHINDI FRY AND FINALLY STUCK TO THIS METHOD WHICH IS YUMMY!!... 

IN THIS PREPARATION BHINDI GETS FRIED AND WILL NOT SPLIT INTO SMALL PIECES.THIS METHOD RETAINS THE SOFTNESS AND GIVES A CRUNCHY TEXTURE TOO……

INGREDIENTS

LADY’S FINGER (BHINDI)

SOUR CURD (KHATTA DAHI)

    #MASALA#

MUSTARD SEEDS - TURMERIC - GARLIC CLOVES - FENUE GREEK - SPRING ONIONS - SALT - RED CHILI POWDER - CORIANDER - FENUE GREEK LEAVES

THE MAKING ….

TAKE 1 KG FRESH BHINDI & CUT THE BHINDI INTO 3 PIECES

TAKE A BOWL AND ADD SOUR CURD AND ADD TURMERIC, SALT AND RED CHILLI POWDER

LIGHT UP A STOVE, MIX THE BHINDI PIECES WITH CURD AND BOIL IT FOR 3 MIN. (CLOSE THE BOWL WITH A PLATE ON TOP OF IT)

REMOVE THE PLATE AND LET THE BHINDI BOIL UNTIL THE CURD IS SOAKED INTO BHINDI PIECES.

TAKE A SEPARATE PAN & ADD 1/4 KG OIL TO IT (1/4 KG OIL FOR 1 KG BHINDI)

ADD #MASALA# AND FRY IT FOR A MINUTE...

ADD CUT PIECES OF SPRING ONIONS AND 7 -8 GARLIC CLOVES

ONCE THE GARLIC CLOVES ATTAIN LIGHT BROWN COLOUR POUR BOILED BHINDI AND MIX IT WITHOUT USING A SPOON (USAGE OF SPOON MAY SPLIT BHINDI INTO PIECES AND IT WILL SPOIL THE PREPARATION)

FRY THE MIXTURE FOR 5 - 6 MIN AND ADD CORIANDER POWDER 

LET THE FRY ABSORB THE SMELL OF CORIANDER FOR 3 MIN AND CURRY IS READY TO EAT....

SORAKAYA BILLAVAKKA- SARVA PINDI

Sorakaya Billavakka ( Sarva Pindi)  

Sarva Pindi is a telangana special dish and a best evening snacker. This can be made with Wheat Flour or Rice Flour.  My mother makes this with grated Bottle Gourd. This Smacker is popular among all my cousins  

Ingredients
Rice Powder
Bottle Gourd




Masala  Salt -Red chili powder - Sesame - Coriander - Spring Onion -  Fenugreek Leaves - Green Chili


Making of Sarvapindi…….

Take a fresh bottle gourd and grate it

Cut green chili into small pieces and keep them separately.


Cur spring onions into small pieces.

Take one cup of rice flour and add one and half cup water.

Add Salt, Red Chili Powder, Sesame, green chili, spring onion and mix it. ( it should be a #paste# )

Take a pan and apply two spoons of oil to the pan with a cotton cloth.

Now, heat the pan for 2 Min and add the paste(Paste must be spread across the pan like Pizza)

Make 3 to 4 holes to the base and add oil to it….

Close the pan with a plate on top of it and wait for 5 min……

Take out the Billavakka and fry it on the other side….

Sarva pindi( Billa Vakka ) is ready to eat