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Kudumulu | Undrallu recipe | Lord ganesha festival prasadam recipes by s...

Posted by siriplazAa on August 23, 2017

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Kudumulu | Undrallu recipe | Lord ganesha festival prasadam recipes by s...

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Moong dal halwa, pesara pappu halwa

Moong dal halwa, pesara pappu halwa Moong dal Ingredients ◆ Moong dal (pesara pappu ) - 1 cup ◆ Sugar - 1 1/2cup ◆ Ghee - 1 / 2 cup ◆ Water - half cup ◆ Cashews Procedure ◆ Firstly soak moong dal in water for 5 hours and grind coarsely. ◆ Now place a pan on flame and add half cup of ghee and add the above grinded moong dal and mix well. ◆ Put on low flame and stir continously till the raw smell and moisture leaves completely.(Approximately it takes nearly 25-30 minutes ) ◆ Now on another bowl add 1 1/2cup of sugar and add half cup of water. ◆ Boil till the sugar dissolves, then put off the flame. ◆ Now add the sugar syrup in small intervals in the moong dal mixture and stir continously on low flame. Continue the same process with the remaining sugar syrup. ◆ Now put the flame and garnish with cashews roasted in ghee and serve hot.

Pappula ladoo Pappu Undalu preparation in telugu

Pappula ladoo| Putnala Pappu Mudda, Ingredients Putnala Pappu Laddu ◆ Roasted chana dal (putnalu ) -1 cup ◆ Jaggery - 1cup ◆ Ghee - 2 tablespoons Procedure Pappula Undalu ◆ Place a pan on flame and add 1cup of jaggery and small half glass of water and boil till it forms thick syrup. ◆ When the syrup is done, add 1cup of roasted chana dal and mix well,and 2 tablespoons of ghee, cook for 2 minutes. ◆ Now let it cool down for few minutes then wet your hands and make ladoos. ◆ Now pappula ladoos are ready, remains fresh for 10 - 15 days.

Pachi pulusu (Telangana Special)

Pachi pulusu, Rasam, How to prepare rasam, Chinta pandu rasam, PAchi Pulusu Rasam Ingredients: ▪ TAMARIND -50gm ▪ Onion -1 ▪ Green chillies -3 ▪ Curry leaves ▪ Jeera-1/2 tablespoon ▪ Fenugreek-1/2 tablespoon ▪ Salt ▪ Haldi ▪ Oil (Roast jeera and fenugreek seeds and grind them into fine powder. ) Procedure Pachi Pulusu | Rasam: ▪ Soak tamarind in water for 15-20 minutes. ▪ Squeeze the tamarind juice from it and add water according to your taste. ▪ chop onion and green chillies, add salt and mix thoroughly in a bowl. ▪ Now add the tamarind juice and 2 tablespoons of jeera, fenugreek powder which is prepared before the procedure to the above bowl and stir well. ▪ Now place a pan and pour 2 tablespoons of oil and add jeera, mustard, haldi, curry leaves . ▪ Off the flame and transfer the oil into the tamarind juice bowl. ▪ Now Telangana Special pachi pulusu is ready to serve. ▪ Best Combination with rice and kichidi.

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