Andhra Chintapandu Pulihora ~ Andhra Tamarind Rice

Andhra Chintapandu Pulihora ~ Andhra Tamarind Rice

          Chintapadu pulihora is one of my dear hubby's favorite rice item.Because of him i prepare this item mostly. My mom always make chintapandu(tamarind) paste for this. With my mom suggestions i made this pulihora.

I will give the recipe for tamarind paste, but i will provide pics for tamarind paste at next post.

Ingredients:

Rice - 1 cup

Tamarind paste - 2 tbsp or as per taste 

Chana dal - 2 tbsp

Cashews- 8 to10

Ground nuts - Handful

Urad dal - 2 tbsp

Split Moong dal( pesarappu for talimpu) - 1 tbsp

Mustrud seeds - 2 tsp

Turmeric - 1 tsp

Red chillis - 6 to 7

Green chillis - 6 to 7

Curry leaves

Method for Tamarind paste:

Ingredients:

Tamarind - 1 packet

Salt - 1/2 cup

For popu:

Oil- 3 tbsp

Green chillis- 10 to 12

Curry leaves

• For Bulk tamarind paste here i am giving the recipe. From that we can take the paste and left paste we can keep it in fridge. It will stay for 2 to 3 months.
• Take the tamarind pulp and water, clean the tamarind.
• Take the tamarind pulp in wide vessel and add water, then bring it to boil for at least 15 to 20 mins.
• Pour the mixture into another vessel, we can extract the paste from using holed filter type container by pressing with hand or spoon.
• Then add the salt as required and mix it well, then take the oil in a kadai.
• Heat the oil and add green chillis and curry leaves after a while,then switch off .
• Mix well this mix and allow to cool completely.
• Store in a large container and keep it into the fridge.

Method for Pulihora:

• Wash the rice and take into pressure cooker or rice cooker or kadai.
• Add 2 to 2 1/2 cup water and allow to cook,if we cook through cooker then cook them for 3 whistle.
• Take the rice into wide vessel and take 2 to 3 tbsp tamarind paste. 
• Mix well by using spoon.
• Then add turmeric powder and mix well.
• Take a pan and heat oil for frying cashews and ground nuts, then kept aside.
• In the same pan take sufficient oil and add mustard seeds, urad dal , moong dal and chana dal and curry leaves.
• After a while add green chillis fry some time and then add red chillis, wait till all roasted nicely and get nice aroma.
• Pour this popu into rice mix well and nicely.
• At last add fried cashews and ground nuts.
• Serve it hot or cool.

Tips:

• We have to boil the rice till soft but not sticky.
• Don't mix rice roughly, otherwise the texture will spoil.
• Mix nicely and gently.
• With Egg fry or Omlet pulihora combination will get more tastier.
• Compare to hotty serve, complete cool pulihora gets more taste. 

Healthy Banana Biscuit Milk Shake ~ Equivalent Chakkerakeli Banana Milkshake

Healthy Banana Biscuit Milk Shake ~ Equivalent Chakkerakeli Banana Milkshake

 One of my favorite milkshake .. Actually at my college days i love to drink chakkerakeli banana milkshake.

With horlicks it will be very tasty. But here Bangalore rarely i am getting chakkerakeli banana. So i tried to this biscuit milk shake and gives as equal taste of chakkerakeli milkshake.

Ingredients:

Banana: 1 ripe

Biscuits: 3 to 4

Milk: 1 cup 

Water: 1/2 cup or Ice cubes

Sugar: 1 tbsp or Honey: 1 tbsp

Almonds: 4 to 5

Cashews: 4 to 5

Horlicks: 1 tsp(optional)

Method:

• Take one ripe banana and biscuits in a blender.

• Add milk, water and honey and almonds.

• Blend until very smooth.
• If we want ice cubes then add cubes and blend it a few seconds.(optional)
• Pour the milkshake into glasses, garnish with finely chopped cashews and horlicks(optional).

• Serve chilled milkshake.

Chama Dumpala Pulusu ~ Taro Root Gravy Curry(Arbi)

Guntur Chama Dumpala Pulusu ~ Taro Root Gravy Curry(Arbi)

Ingredients:

Chamadumpalu: 250 grams

Onions: 2 (medium size)

Green chillies: 6

Turmeric Powder: ½ tsp

Tamarind: 1 lemon size

Red chilly powder: 1 to 2 tbsp

Salt as per taste

Pinch of sugar

For Tadka(Popu or Thiragamotha):

        Chana dal: ½ tbsp

         Mustrad seeds: ½ tsp

        Cumin seeds: 1 tsp

        Curry leaves

        Oil: 1 tbsp

Preparation Method:

• Wash taro root (chamadumpalu) and boil, later peel the skin.

• Cut into small pieces and kept aside.
• Take lemon size onion with water and squeeze the pulp.
• Cut onions lengthy wise and cut green chillies also and kept aside.

• Heat 1 table spoon of oil in a wide vessel.
• Add mustard seeds, chana dal,jeera and curry leaves and wait for splutter.

• Add onions and green chillies fry till onions get transparent.

• Add sliced chamadumpalu and fry for a while add turmeric powder.

• Pour 2glass tamarind water into vessel.
• Boil for 2mins them and add red chilly powder as per spicy we need (maxim 1 to 2 tbsp).

• Add salt as per taste and boil with close lid.

• Mix a ½ tsp sugar and mix a while and switch off the flame.

•  Serve with hot rice or rotis.