Famous Andhra dishes for Dasara festival| Recipes of Telugu dishes – Sojjappalu, Meegada madhura, Allam garelu, Pessala boorelu and Atukula paramanam.

October 14th, 2010| In India.


Famous Andhra dishes for Dasara festival| Recipes of Telugu dishes – Sojjappalu, Meegada madhura, Allam garelu, Pessala boorelu and Atukula paramanam.

Meegada madhura:

Meegada madhura
Ingredients for Meegada madhura:
Milk cream – 2 cups
Sugar powder – ¼ cup
Cashew nuts, raisins- 24 pieces
Poppy seeds – 2 spoons
Cardamoms – 5
Grated Coconut – 1 cup
Ghee – 5 spoons
Rice- 1 cup

Procedure for Meegada madhura:
First, wash the rice and cook it. Take a pan and fry the cashews, raisins and cardamom in ghee. Mix the sugar powder, cardamom powder in the milk cream and add this mixture to rice which is cooked before. The Meegada madhura is ready to serve.

Allam garelu:

Allam Gaarelu
Ingredients for Allam garelu:
Black gram- 4 cups
Ginger paste 5 spoons
Green chilies – 5
Cumin seeds – 5 spoons
Black pepper – 1 spoon
Grated Dry coconut – 1 spoon
Salt- 2 spoons
Cinnamon – 4 pieces
Cloves- 2
Oil – sufficient to fry

Procedure for Allam garelu:
Soak the black gram in water for 3 hours. Add all the ingredients to the black gram except oil and make a paste of it. Now, keep the pan and heat the oil to fry. After heating, make garelu on a plastic paper and fry them until golden brownish color. The tasty garelu are ready.

Pessala boorelu:

Pesara Boorelu
Ingredients for Pessala boorelu:
Green gram – 2 cups
Grated Coconut – 2 cups
Cardamom – 6
Grated jaggery – 1 cup
Oil – sufficient to fry
Rice – 2 cups
Black gram – 1 cup
Salt – a pinch

Procedure for Pessala boorelu:

Soak the green gram on the before day itself. Soak the rice and black gram and make it paste. Boil the green gram and add coconut powder, jaggery powder, cardamom powder. Mix the paste well and make them as small balls and keep aside. Pour oil in the pan and heat it to fry. Dip the small balls of green gram in the mixture of rice and black gram and fry them in oil. Fry them till golden color. Pessala boorelu are ready to serve hot.

 

Sojjappalu:

Sojjappalu
Ingredients for Sojjappalu:
Wheat rava – 2 cups
Grated coconut – 2 cups
Sugar – 2 cups
Cardamom powder – 1 spoon
Maida – 4 cups
Salt – a pinch
Oil – sufficient
Ghee – 3 spoons
Milk – 2 cups
Water – 1 cup

Procedure for Sojjappalu:
Pour the ghee in a pan and fry wheat rava and grated coconut. Keep another vessel and boil milk in it. Add the fried grated coconut, wheat rava and cardamom powder. Let it boil and if required add water. Add sugar after it boils. Mix the Maida as paste and leave it aside for some time. Now make the Maida paste as puri and keep the wheat rava halwa in it. Cover it and make it as puri again on a plastic paper. Heat the oil in the pan and fry the puri. Make all the flour in the same way and fry them. Sojjappalu are ready.

Atukula paramanam:

Atukula paramanam
Ingredients for Atukula paramanam:
Thin poha – ¼ kg
Jaggery – ¼ kg
Cardamom – 4
Cashew nuts, raisins, badam pieces – ¼ cup
Ghee – 4 spoons
Coconut powder – ½ cup
Milk – ¼ liter

Procedure for Atukula paramanam:
Wash the poha and soak it for 30 minutes. Boil the poha in another vessel after removing the water in which it was soaked and add fresh water to boil. Take another vessel and boil ghee in it. Fry the cashew nuts, raisins and badam in the ghee and add them to boiling poha. Crush the cardamom as powder and add to the boiling poha. After 5 minutes, add the grated coconut to the boiling poha and keep mixing it well. Add grated jaggery to it and let it mix in it. Add the milk at last and the atukula paramanam is ready to serve.

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