LEMON RICE RECIPE/CHITRANNAM RECIPE

Lemon rice is also called chitrannam,nimmakaya annam and nimmakaya pulihora in telugu. It is quite famous dish in south india. Lemon rice can be easily prepared within 5 minutes. But you should have cooked and cooled rice in your hand. It tastes best with any veg fries, appadam(papad) and vada. I always serve with minapa vada(medu vada) my family loves this combo.

        I wanted share this easy recipe from quite long time. But this is so quick and easy recipe which I always make in a hurry and don't have time to take pictures. But last Sunday finally I got some time to take pictures. I always prepare this rice with leftover rice. If you want to prepare with fresh rice, then cook rice  2 to 3 hours early and let it cool completely.


I hope you will give this a try and let me know how it turned out for you.

Servings : 2 to 3

Ingredients :

Cooked rice : 2 cups

Medium size lemon : 2 or as required

Pea nuts or cashews : 1/4 cup

Dried Red chillies : 2

Mustard seeds/aavaalu : 1 tea spoon

Chana dal/Bengal gram/chanaga pappu : 2 tea spoons

Curry leaves : 2 strings

Oil : 2 table spoons

Turmeric powder : 1/2 tea spoon

Salt to taste

Method :

First heat oil in a pan, add mustard seeds, let them crackle. Then add chana dal and pea nuts,fry for few seconds.

Now add chillies and curry leaves, saute for few seconds and then add Turmeric powder,stir it.

Now add lemon juice and salt give it fast stir and add cooked rice.

Saute for 2 to 3 minutes and switch off the flame and serve.

Note : 

Read description for tips to make lemon rice.

Pictorial :

Take cooked and cooled rice

Heat oil in a pan and add mustard seeds

Add chana dal

Add peanuts

Fry until they changes into light golden color

Now add chillies

Add curry leaves and stir it

Now add turmeric powder

Add lemon juice

Immediately add salt

Add rice

Saute for 2 to 3 minutes and remove from fire

Serve

Yummy lemon rice is ready!!!!!

PEANUT AND JAGGERY BALLS RECIPE/VERUSANGA MUDDALU RECIPE

These peanut jaggery balls/verusanaga muddalu are my favorite snack from my childhood. I used to buy these everyday when were in school. They tastes so crunchy and yummy. These verusanga muddalu are very healthy snack for everyone. Especially for kids. You need only two ingredients to make these yummy peanut balls. Another version of these peanut balls are chikki. Difference between chikki And peanut balls is,chikki is made with caramelized sugar and verusanga muddalu are made with caramelized jaggery.also shapes are different.

I hope you will give this a try and let me know how they turned out for you.

Ingredients :

Peanuts/verusanaga pappu : 250 grams

Jaggery/bellam : 250 grams

Method :

First dry roast peanuts well and take into a plate. Let them cool completely.

Now crush them with hands and remove the dust.

Now take any stone, gently break them into 2 parts and keep a side.

Now take jaggery in a non stick pan or heavy bottom pan, add 1/2 cup of water and stir it well.

Stir constantly until jaggery syrup reaches to hard ball consistency. (to check syrup consistency, take water in a bowl and drop some syrup in it, if it turns hard immediately,then your jaggery syrup is ready).

Now add roasted peanuts immediately and mix it well and remove from fire.

Let it sit for 2 minutes, then apply ghee to your hands, take some portion of mixture spoon and roll into a round ball. Be careful while making balls, otherwise your hands may burn.

Now put them in greased plate and let them cool completely,store them in airtight container and serve.

Note :

Roasting peanuts are very important,but don't over roast them.

Also consistency of jaggery syrup is very important,otherwise your peanut balls may turn chewy.

Let them cool completely before serving and store leftover balls in airtight container. 

Be careful while making balls, always grease your hands with ghee.

If your mixture becomes hard, put back pan on low heat and melt it.

Pictorial :

Take peanuts in pan

Dry roast them

Take them in a plate and let them cool completely

Crush them with your hands

Remove the dust

Now gently crush them with any stone to divide them

Now they are divided into two parts

Now take jaggery in a pan

Add 100 ml of water

Stir constantly

Bring it to hard ball consistency

To check hard ball consistency,pour some syrup into water, if it becomes hard,syrup is done

Now immediately add peanuts

Mix it well

Now remove from fire

Grease your hands with ghee well

Roll them into balls(I couldn't take pictures while rolling into balls, I was working with my both hands and mixture was very hot) and place them in greased plate,let them cool completely

Serve!!!!

POORNAM BOORELU RECIPE/BOORELU RECIPE

Poornam boorelu are one of the classic and famous andhra sweet dish. It is mostly prepared on festivals and weddings. Sweet ball prepared with Bengal gram, jaggery and cardamoms, dipped in urad dal and rice batter and deep fried yummy snack. We used eat these boorelu in our childhood which was shared by our neighbours on sankrathi and other festivals. They were so tasty and yummy. Recently I was craving for these boorelu and I was really missing them. Then I immediately searched in you tube, and watched many videos and made these boorelu and  they turned super delicious,finally tasted yummy boorelu after 15 years....!!!!! If you want to make these boorelu at home, then immediately try it and let me know how it turned out for you.

Ingredients :

For batter :

Urad dal/white lentils/minapappu : 1 cup

Rice : 1 cup

Salt : 1/2 tea spoon

For filling :

Bengal gram/chanaga pappu/chana dal : 1 cup

Jaggery : 1 cup

Cardamom powder : 1 tea spoon

Oil for deep frying

Method :

First wash and soak  Rice and dal for 2 hours.

Meanwhile wash chana dal and cook until dal turns soft and dry. Make sure there is no moisture in dal.

Now take cooled dal in a blender and blend into a smooth powder or paste. (don't add water while blending.

Now take powdered jaggery ,cardamom powder and blended dal into a pan and cook on low flame until jaggery melts and mixture gets dry.

Now remove from fire and let it cool completely.

Now take soaked dal and rice into a blender and blend into a fine paste by adding some water. (batter should be like idli batter consistency)

Now add some salt and mix it well.

Now take cooled chanadal mixture and roll them into small balls, then dip and coat them well with batter and drop them in hot oil.

Fry them on both sides until they changes into golden color,take them into a plate and serve.

Pictorial :

Take dal and rice in a bowl

Wash and soak for 2 hours

Meanwhile cook dal well and let it cool completely

Take it in a blender and blend it well

Now take blended dal and jaggery in a pan

Cook on low flame

Cook until jaggery melts

Add cardamom powder and cook until mixture gets dry

Remove from fire and let it cool completely

Now roll them into round balls

Keep them a side

Now take dal and rice into a blender

Blend into a smooth paste

Add salt and mix it well

Now dip jaggery and dal balls in batter and coat it well

Drop them in hot oil

Fry on both sides until they changes into golden color and take into a plate

Serve...!!!