GUTTI VANKAYA KURA / STUFFED EGGPLANT CURRY /BAGARA BAINGAN/ STUFFED BRINJAL CURRY

Gutti vankaya curry is very special and very famous curry in andhra .We can tell this as a andhra special curry.Brinjal is king of vegetables.In andhra on brinjal filmsongs also there.Every one likes stuffed brinjal curry or stuffed eggplant curry.

INGREDIENTS TO MAKE BRINJAL CURRY :

Voilet brinjals / eggplants : 4

Onions : 2

Whole garam masala

Peanuts : 1/4 cup

Dry coconut powder : 1/4 cup

Tomato : 2 small

Coriander powder : 2 tsp

Red chilli powder : 2 tsp

Salt to taste

Oil for frying

Turmeric : 1/4 tsp

HOW TO MAKE STUFFED BRINJAL CURRY / STUFFED EGGPLANT CURRY :

Heat 3 tsp of oil in a pan and add peanuts fry them,add dry coconut powder to it and stir continuously.blend them.

Cut the brinjals from the opposite side of the stem and slit each brinjal in to four sections.Don't cut the crown.

Heat 50gms of oil and brinjals,rotate them.When brinjals cooks 80% then put down from the stove and keep aside.

Take 4 tb spoons of oil and add whole garam masala,then add onions,turmeric and little salt,fry them.

When onions become transperant add ginger garlic paste and fry them,when ur frying ginger garlic paste nice flavour comes out.

Add chopped tomatoes to it and fry them.

Then add corinder powder,red chilli powder,stir it well.

Add blended peanut paste to it,if consistency is thick add water.

Then add 80% cooked brinjals in to this paste.

Check the seasoning,if salt is required add salt to it.Cook up to 20 mins on mediumflame.

You should stir occasionally.

Add garam masala and coriander leaves.

Serve hot with rice.hmmmmmmmmmmmm it's soooo yummyyyyyy.....

RAVVA KESARI PURNALU / KESARI BURELU

No festival meal is not complete with out purnalu in south india.Some people call this as burelu.

Usually in andhra people make this purnalu with channadal.But this time i tried with kesari.

U know purnalu with kesari is so delicious.On occasion of varalakshmi vratam i made this dish.I

got many compliments from my husband and friends who came for pooja.

INGREDIENTS FOR PURNALU :

Urud dal /black gram dal : 2 cups

Rice : 3 cups

Salt to taste

INGREDIENTS FOR KESARI :

Semolina or bombay ravva : 1 cup
Sugar : 1 1/2 cup
Milk : 1cup
Water : 1cup
Ghee : 1/2 cup

MAKING BATTER :

Wash urud dal or black gram dal and rice and strain the water from urud dal and rice and blend them.
Add some water to make a paste.Add salt to it.

HOW TO MAKE RAVVA KESARI :

Heat 2 tsps of ghee in a fry pan add ravva in it add fry until the nice flavour comes out.
Keep the ravva aside.
Mix sugar in to roasted ravva.
Boil milk & water for 10 mins.Add ravva & sugar to it and stir it well.Boil until the milk absorbs.
Stir occaasionally.
Add ghee while cooking.

MAKING PURNALU :

Heat enough oil for frying in a deep sauce pan.
Make kesari in to small balls and dip the balls in to batter and drop them into oil and fry them on medium flame.Rotate them occasionally.

RAVVA KESARI / SOOJI HALWA / SUJI KA HALWA

INGREDIENTS :

Semolina or bombay ravva : 1 cup

Sugar : 1 1/2 cup

Milk : 1cup

Water : 1cup

Ghee : 1cup

Dry fruits : 1/4 cup

Elachi powder : 1/2 tsp (optional)

HOW TO MAKE RAVVA KESARI :

• Heat 2 tsps of ghee in a fry pan add ravva in it add fry until the nice flavour comes out.
• Keep the ravva aside.
• Mix sugar in to roasted ravva.
• Boil milk & water for 10 mins.Add ravva & sugar to it and stir it well.Boil until the milk absorbs.
• Stir occaasionally.
• Add ghee while cooking.
• Heat 2tsps of ghee in another pan and fry cashew nuts,chopped badam and raisins(kissmiss).
• Then ravva kesari or suji halwa is ready .

CARROT HALWA / GAJAR KA HALWA

Carrot is very good for health,especially for eyes.Children don't like to eat carrot as curry or raw carrot.Not only children most of people don't like to eat carrot.So try to give carrot as carrot halwa,definetly u r children like this.I made this carrot halwa in south indian style.

INGREDIENTS :

Carrots : 3 cups

Milk : 3 cups

Sugar : 3/4 cup

Ghee : 1/2 cup

Dry fruits : 1/4 cup

Elachi powder : 1/2 tsp


HOW TO MAKE CARROT HALWA :

1. Heat a sauce pan or big kadai and add grated carrot and fry for 10 mins.Pour milk on it.
2. Stir the mixture occasionally to avoid sticking.
3. Boil them until milk fully absorbed.
4. Add sugar and boil till it absorbs all the sugar syrup.
5. Add cashew nuts,chopped badam and raisins.
6. If u like to add elachi u can add to it.
7. Then u r carrot halwa is ready

GARELU/ULLI GARELU/MEDHU VADAI

Ulli garelu is very fmous dish insouth india.For many special occasions people usually do this.For festivals,birthdays,anniversaries and many more.This is a traditional dish in south india.

Mainly this dish is andhra's special dish.Sankranthi is main festival in andhra,on kanuma day people normally do this dish with combination of chicken curry.

INGREDIENTS :

Urud dal (black gram dal) : 2 cups

Oil for frying

Onions : 2

Coriander leaves : 1/4 bunch

Curry leaves

Green chillies : 3

Ginger : small piece or 10 gms

Salt to taste

HOW TO PREPARE :

Soak urud dal in water for 4 hrs.

After 4 hrs wash urud dal cleanly and strian water from dal and take a mixie jar and add chopped ginger and sliced green chillies.Grind them to make a thick paste.Don't add more water.Add very small quantity of water to make paste easily.

Consistency should be thick.Don't make very fine paste.

Add chopped curry leaves,finely chopped coriander,finely chopped onions and salt.(Salt u can add while u r grinding urud dal or u can add indough).

Wet u r hands with water and take a lemon sized dough and flattern it in to a gare or vada on gressed polythin cover or gressed banana leaf.Put a hole in middle.

Heat enough oil in a frying pan and leave it in oil very carefully and fry both sides on medium flame till brown colour.

Serve with chicken curry or coconut chutneyor peanut chutney.Serve hot for good taste.