Bhakshalu (Bobbatlu, Puran Poli)

Ingredients: 


For Purnam

One cup chana dal(sanaga pappu)
One to one and half cups of jaggery- powdered
One tablespoon of poppy seeds(gasa gasaalu)
Two cardamom pods, seeds powdered
Purnam Wrap
One cup all purpose flour (maida)
Quarter cup of ghee
Half cup of water
Preparation:

Step-1 ( Two hours before)

Prepare soft, pliable dough with all purpose flour, water and ghee(1 or 2 tablespoons).
Pressure cook chana dal in plenty of water until one whistle. Do not Overcook the dal. 
The cooked dal must be rigidly soft and not broken. 
Drain using a colander. (We can make a tasty rasam with this dal water called bhakshala rasam.)
Spread out the cooked chana dal on a clean cotton cloth or on paper towels, for atleast one hour, so that all the moisture is absorbed from them.
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Step 2: (one hour before)

Purnam: 
Using a food processor/blender make a paste of cooked and now completely dried chana dal and powdered jaggery, cardamom powder. Do not add water. The purnam should come out as firm ball. In case if it is more on the runny side or soggy, cook it on stove top on medium-low heat for about 5 to 10 minutes, continuously stirring and let it cool. This will definitely make the purnam firmer and that is what we want consistency-wise for this recipe. 
Take the dough on a flat surface, add ghee and knead it for few minutes then punch with your fist few times. Pour ghee knead and punch, do these steps for at least 5 to 10 minutes. All this is to make the dough more pliable and when pulled, it should stretch without breaking. 

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Step 3: (Show time)

Divide the dough into marble sized balls. 
On aluminum foil or on the back of a steel plate (traditionally banana leaf is used), apply liberal amounts ghee and roll out each ball into a small round using a rolling pin or with your hand. Keep a lime sized Purnam in the middle and cover it by bringing the edges together. Dip your fingers in oil and using them, flatten the ball, starting at the edges, gradually pressing towards the center, into a thin, flat, circular shape.
Lay the foil on the griddle and carefully using a spatula, separate the bhaksham from the foil onto the warm(not hot) iron griddle. Fry or cook it on medium-low heat, applying liberal amounts of ghee, till golden (14 carat gold), on both sides. Sprinkle some poppy seeds on each side, keep on the griddle for few more minutes and remove.

Serve them with ghee, chitrannam and some bajjis. Festival Feast is ready!

Badhusha

Ingridients

Allpurpose flour 450gms
Suagr 2tsp
Fresh lemon juice 1tsp 
Baking powder little
baking soda 1tsp
Yoghurt?thick sour curd 4tbsp
Pure ghee 250gms
Garnishing:-
Saffron 1gm
Almonds 20gms(blanched& chopped)
Pista 15gms
Ghee+oil for deep frying.

Method:-

1.Heat ghee,keep aside.
2.Mix baking powder,soda into the flour,mix well.
3.Beat yoghurt,melted ghee,sugar,lemon juice to a fine cream.
4.Run the food processor, mixing above two mixtures until the mixture is thoroughly mixed.
5.Make it as a ball and keep in a polythine cover.Tie it.
6.Keep it in the refregerator for 15 min.
7.Meanwhile make 2 threads sugar syrup.
8.Remove the dough from the fridge, divide whole dough into two parts.Do not knead hardly. 
9.Roll them into a big discs.
10.Apply ghee over roti and sprinkle little flour on it.
11.Roll it like cylinder(mat),and press a little with rolling pin.
12.Cut 1 'size bits with a sharp knife.
13.Roll one round (under the palms-not so much)and press a little.
14.make a dent in the centre.
15.Prepare all badushaws in the same way.Cover with a damp cloth.
16.Deep fry them in ghee mixed oil on slow heat to golden colour.
17.The syrup should be warm all the time.
18.Drop them one by one into the syrup and allow to stay them for
12-15 minutes.
19.Remove and place on a wide dish,,sprinkle nuts and saffron.
20.After cooling, the sugar syrup layer will be appeared on badushaws.

Palathalikalu

Ingredients
Milk - 1/2 liter (about 5 to 6 cups)
Rice flour - 1 cup
Jaggery - 200 gms (about 2 cups grated)
Coconut - 1/4 cup grated or coconut pieces fried in ghee
Cashews - few
Ghee - 3 tbsp
cardamons - 4
Preparation:
Put a small vessel on the stove, add 1 1/2 cups of water. After water starts boiling, add rice flour and stir properly, take it out of stove immediately.
After this dough is little hard and cool knead it with little oil applied to your hands.
Take a small quantity of dough in your palms, start elongating into a long string in a medium size thicknes.
Break this into 1 inch pieces. Proceed with rest of the dough.
Take a big vessel and boil the milk. Add the prepared riceflour pieces and cook.
After they are cooked ( it takes about 20 to 30 min) it it off the stove and add the crushed jaggery (or make syrup with jaggery adding little water and then add) .
Add grated coconut, crushed cardamons and cashews fried in ghee.
NOTE: 
This states very good when eaten warm, can be served cold too.
Can be stored upto 4/5 days

Gavvalu/Shells (All purpose flour & Jaggery)

Gavvalu is a good Andhra snack made with all purpose flour and jaggery, easy to make and tasty to eat. 

List of ingredients:

1/2 kg sugar or jaggery 
1/4 kg oil
1/2 kg wheat flour
Cooking procedure:

knead a soft dough with wheat flour using water , oil and a little salt. on the rolling pin (gavvala peeta) make the gavvalu in needed shape (gavva)and deep fry in oil and take out. make sugar syrup or jaggery syrup with water till 2 string consistency. put the gavvalu in this syrup and remove. cool and serve. this can be stored for upto a month. 

Storage Tips:
can be stored for 10 days or more. serve as a snack with tea/coffee.

JANGRI

INGREDIENTS
Urad dhal 1cup
Sugar 2cup
Orange or red food color 
Oil for deep fry



METHOD

1.Soak the urda dhal for 1hour.
2.Grind the dhal with water & make a thick batter like vada batter.
3.Add food color to the dhal baste.
SUGAR SYRUP
1.Add 1cup water to the sugar.
2.Make a surup ,it should be one string consistency.
3.This consistency of the syrup can be tested by holding a drop of the syrup on your thumb and trying to draw it up as a single thread with the help of the pointing finger.
MAKE JANGRI
1.Take a square piece of white cloth, put the pepper size hole in the center, add one big spoon of batter in the cloth, hold the edges of the cloth together & squeeze it& make the jangri design.
2.Add to the sugar syrup & keep it aside

Bellam Garelu - Jaggery Flavored Vadas

Not sure if many of you have heard of sweet flavored ‘vada/garelu’. Am talking of bellam (jaggery) garelu where deep fried crisp vadas are sweetened with jaggery syrup, a traditional sweet in our parts. Sometimes, during festivals or special occasions, when gareluare prepared, if there is any left over urad dal or garelu batter, sweet flavored vadas are prepared and usually served during tea time. Every one can eat them at time of the day, though..:)


No onions or green chillis go into this vada batter - just whole urad dal soaked in water, drained, ground to a fine paste with salt, beaten till fluffy and white, shaped into vadas, deep-fried till crisp and golden brown and dropped immediately in warm jaggery syrup till they absorb the syrup. The resultant vadas are absolutely delicious with the first bite having that hint of crispiness when eaten hot and puffy off the stove. 
The sweet richness of jaggery countered by the earthiness of urad dal, leaves a pleasant mouth-feel, very earthy and sweet - a fine balance of flavors. Best eaten hot when the crust still retains the crispiness and believe me, savoring these teepi (sweet) garelu is pure pleasure guaranteed!

Ingredients: 
1 cup whole urad dal (black gram dal, minappappu)
salt to taste
oil for deep frying
1 cup grated jaggery, add water, cook to prepare a syrup that is sticky on touch
1 1/2 cups water 

Preparation:

1 Soak whole black gram dal in water for 2 hours.
2 Strain the water, and grind the dal to a paste sprinkling little water and salt. Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Beat till fluffy.
3 Heat water, add the jaggery and let it melt and form a syrup which is sticky to touch. While the jaggery is forming a syrup, deep fry the vadas.
4 Take a deep frying vessel, add enough oil and heat till piping hot.
5 Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over.
6 Slowly drop the vada into the hot oil carefully and fry it on both sides on medium heat to a golden brown color. Deep fry 4-5 vadas per batch depending on the size of the vessel.
7 Immediately dip these fried vadas into the jaggery syrup. Let them sit in this syrup till the next batch of vadas are deep-fried. Remove them onto a serving plate and drop the next batch of vadas into the syrup.
8 Drizzle some left over syrup over vadas before serving and serve hot while the crust is still crisp.


Note:
Add a pinch of cardamom pwd to the syrup or for a savory touch to this sweet, add a pinch of freshly ground pepper pwd to the syrup. Its your choice. Ensure that the jaggery syrup doesn’t become thick, it should just melt and feel sticky. You will know when the vadas have absorbed the syrup and done as they will be heavy. Be careful they don’t become too soggy.