Telugu (Andhra) Vantakalu Preperations (Bobbatlu, Paramannam, Jantikalu, Garelu, Pulihora, Ariselu)

January 6th, 2010| How To, News.

Telugu (Andhra) Vantakalu Preperations
Bobbatlu:

Ingredients:
Yellow Gram-1/4 Kg
Jaggery-1/4 kg
Ghee-1/4 Kg
All purpose Flour-200 Gms
Dry Coconut Powder-1/2 Cup
Elachi Powder -2 tsp
Oil- for fry
Method of Preparation:
Make the all purpose flour into a dough by adding water and oil and keep aside. Now cook the yellow gram in a cooker and grind it into a rough mixture by adding jaggery, elachi and coconut powder and make into balls and keep a side. Take small piece of dough and place the mixture into it and make it into a chapathi and fry it on the pan till it becomes golden brown and serve hot.

Paramannam:
Ingredients:
Milk-1/2 Ltr
Rice-200 grams
Ghee-100 grams
Cashew nuts-100 grams
Raisins-2 tsp
Jaggery-1/2 kg
Procedureof Preparation:
Soak the rice for half an hour and keep a side. Boil the milk and add the soaked rice till it is cooked and then add jaggery, fried cashew nuts and raisins to the mixture and finally add ghee so that it gets more tasty and yummy. Finally the dish is ready to serve hot.

Jantikalu:
Ingredients:
Rice-1 kg
Yellow gram-1/2 kg
Vamu-2 tsp
Salt-to taste
Oil-to fry
Cooking method:
Add rice and yellow gram and make it into flour. Take a bowl and add salt, vamu into the flour and make it into dough by adding water. Now place the dough in the container and prepare jantikalu into the oil and fry the mixture till it becomes golden brown in color. Hot yummy and tasty dish is ready to serve.

Garelu:
Ingredients:
Black Gram-1/2 kg
Green chillies-6
Onion-one
Ginger pieces-1 tsp
Cumin seeds-2 tsp
Curry leaves-1/2 cup
Salt-to taste
Method of preparation:
Soak black gram in water for whole night and make it into a fine paste next morning by adding green chillies, ginger, onion, cumin, Curry leaves and salt and keep a side. Heat the oil in a pan and fry the mixture in desired shapes till it becomes golden brown in color and serve hot.

Pulihora:
Ingredients:
Rice-1 kg
Tamarind-150 grams
Cumin seeds-1 tsp
Curry leaves-1/2 Cup
Green chillies-6
Ground nuts-1/2 Cups
Garlic Paste-1 tsp
Red chillies-8
Turmeric powder-1/2 tsp
Yellow gram-2 tsps
Salt – to taste
Oil-for fry
Method of preparation:
Cook the rice and keep a side. Heat the oil in a pan and add the tamarind pulp, turmeric powder, green chillies, ground nuts and salt and keep a side. Add turmeric powder, salt to the cooked rice and keep a side. Heat some oil in a pan and fry yellow gram, cumin seeds, curry leaves, red chillies and add this mixture and tamarind pulp to yellow rice and mix well till all the ingredients are mixed and garnish it with curry leaves and red chillies and serve hot.

Ariselu:
Ingredients:
Rice Flour-1 kg
Jaggery – ½ kg
Sesame Seeds-50 grams
Oil- For Fry
Method of Preparation:
Soak the rice in water for whole night and prepare the flour next day morning. Prepare the jaggery syrup and after it is prepared add the sesame seeds, ghee and rice flour as needed till the mixture becomes dough and keep aside. Heat the oil in a pan. Take small balls of the dough and make it into a desired shape and fry them in the hot oil and place them on a tissue paper so that the oil is separated.

All above recipes can be read in Telugu here.

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