Aloo Kurma/ Bangaladumpa Kurma

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves: 4

Ingredients:

Potatoes/Aloo/ Bangaladumpa: 3 large 

Onion : 2 medium sliced

Tomato: 1 large diced

Green chilies: 2 slit 

Curry leaves: 1 sprig 

Ginger garlic paste: 1 tsp 

Coconut milk: 1/2 cup

Curd/yogurt: 3 tsp beaten 

Poppy seeds: 1 tsp 

Cumin coriander powder: 1 tbsp 

Garam masala: 1 tsp 

Red chili powder: 1 tsp 

Turmeric: 1 tsp 

Salt to taste 

Water: 1.5 cups 

Cilantro/coriander leaves: to garnish 

For tempering: 

Elachi/ green cardamom: 2

Cloves : 3

Cinnamon :1" stick 

Method:

Wash, boil, peel and cut the potatoes into 1" pieces.

Heat 3 tbsp of oil in a pan and the ingredients for tempering and fry for 1 minute. 

Add curry leaves, green chilies, onion, turmeric and salt. Sauté till the onions turn translucent. 

Add ginger garlic paste and sauté for 30 seconds.

Add tomatos and cook until they turn mushy.

Add potatoes and the spice powders and mix well. Cook for 2 minutes. 

Add coconut milk, water and beaten curd. Mix well and close lid, cook for 5 minutes.

Make a paste of poppy seeds, add that to the curry and mix well. Cook for 1-2 minutes until the gravy is thick, turn off the stove.

Garnish with cilantro.

Serve hot with roti, naan or rice.

Sunnundalu - Urad Dal Laddu

Preparation Time: 10 minutes 

Cook Time: 10 minutes 

Makes : 9

Ingredients:

Urad Dal/ Minappappu: 1 cup 

Jaggery/Bellam: 1/2 cup

Ghee : 1.5 tbsp 

Elachi/green cardamom: 3

Method:

Dry roast Urad dal for 4-5 minutes. Let it cool.

Blend Urad dal and Elachi to make a fine powder. 

Mix jaggery to the powder.

Heat ghee in a pan, keep it on medium heat. Add the powder to it, mix it well for 1 minute. Turn off the stove.

Grease your palms and make the laddu by pressing the powder a little tight.

These can be stored in a airtight container for 2 weeks.

Kajjikayalu - Andhra Sweet

Preparation Time: 20 minutes 

Cook Time: 3-4 minutes per batch 

Makes : 45

Ingredients:

To make the dough:

Maida/All purpose flour: 3 cups

Water: 200 ml

Butter : 1/4 cup or 4 tbsp

Salt : 1/2 tsp 

For Filling:

Bombai Rava/Sooji: 1 cup

Gasagasalu/poppy seeds: 1/4 cup 

Roasted peanuts: 1/4 cup 

Puffed Bengal gram/putnalu : 1/4 cup

Coconut powder: 1/2 cup

Jaggery: 1/2 cup 

Sugar : 1/2 cup

Elachi /cardamom: 5 powdered

Cashews : 1/4 cup

Other:

Ghee : 1 tsp 

Oil : for deep frying 

Method:

Take all the ingredients under the listing to make the dough, mix them well into a semi-soft dough and let it rest for 15 minutes.

Heat ghee in a pan and roast Sooji for 2 minutes. Take it out, put poppy seeds and roast then for 1 minute, add coconut to them and roast for another minute. Take everything out and mix all of them. Add sugar and cashews to the powder. 

Take roasted peanuts and putnalu in a blender and make a fine powder.

Add that to the Sooji mix, add jaggery and mix well. 

Take the dough, make small balls the size of a small lime. Roll them into round puri's. 

Take the Puri, place it on Kajjikaya press, put a tbsp of Sooji mix, wet around to close with water. Close it the Kajjikaya.

Heat oil for deep frying and fry Kajjikayalu in medium heat for 3-4 minutes until they turn golden brown. 

These can be stored in an air tight container for 2 weeks.

Note: if you don't have the Kajjikaya press, just fold it in half and press it with a fork on the edges.