Andhra Easy Fruit Salad

Ingredients for Andhra Easy Fruit Salad Recipe

Milk - 1 litre
Sugar - 1 1/2 cups
Custard Powder - 5 tsp
Raisins(Onakka munthiri) - A few
Ripe Banana - 1 no
Apple - 1 no
Orange(optional) - 1 no (use rind)
Grapes - 15 nos

Cashew nuts - A few
Almonds - peeled and chopped
Pistachios - peeled and chopped
Ghee - 3 tsp

Preparation Method of Andhra Easy Fruit Salad Recipe

1)Soak chopped almonds in milk for about an hour.

2)Take milk in a thick bottomed vessel and add soaked alomonds and boil over medium flame. Stir it continuously or else the milk will get burnt and stick to the bottom of the vessel.

3)Meanwhile, mix custard powder in about 1/2 cup of cold milk and add the mixture to the boiled milk slowly and keep stirring continuously on a very low flame.

4)Add sugar, mix it well and switch off the stove.

:- The custard can be prepared in microwave oven by boiling the milk along with soaked almonds in a microwave safe bowl for 7-8 minutes. Then mix custard powder in cold milk and add it to the boiled milk and microwave it for 2 more minutes. Finally add sugar and boil for 1 minute and follow from step number 4.

5)Cool the custard by placing the custard bowl in another bowl of cold water. This cools and thickens the custard.

6)Meanwhile, fry the raisins and cashews in ghee and keep it aside.

7)When custard is cooled, add half the quantity of cashews and raisins to the custard, mix well and refrigerate for 4 or 5 hours.

8)Just before serving, take out the custard from the refrigerator and add chopped bananas, apples, grapes and orange to the custard, mix well and garnish with the grated pista and the remaining fried cashews, raisins and serve them in bowls.

Recipe by: Prathi

Chekkara Pongali

Ingredients:

>> 250g rice
>> 100g green gram
>> 5g cardamoms, powdered
>> 300g sugar
>> 25g cashew nuts
>> 25g kiss miss (raisins)
>> 60g ghee or butter
>> 50g dry coconut, cut into small pieces
>> 1 litre milk
>> A pinch of camphor

Method:

1. Mix rice and green gram together. Wash well and drain all the water. Keep aside.
2. Heat ghee in a pan and fry the rice and green gram for 5-6 minutes.
3. When the rice gets spluttered, add milk and bring to a boil. When rice gets tender, remove from heat and add sugar.
4. Heat ghee in another pan, fry the cashew nuts, kiss miss and dry coconut pieces until golden in color.
5. Add these to the rice mixture along with camphor and cardamom powder.
6. Mix well and serve hot.

Andhra Aavakay( Raw Mango Pickle)

Ingredients:

4 cups sliced raw mango pieces. 1 cup salt. 1 cup red chilli powder(If u want to make it mild u can first add half cup and later u can add more to it.) 3/4 cup turmeric powder. 1/4 cup mustard powder. 1/4 cup fenugreek powder. 2 cups seasame oil. 10 garlic cloves crushed.

Method :

First wash the raw mangoes, well and wipe it nicely with a colth and let it dry for a minute. Meanwhile we can prepare the mustard powder and fenugreek powder, to make this powders we have dry roast the mustard and fenugreek seprately and grind them into fine powders. Now slice the mango into 2 inch slices and measure. Add this slices into a large bowl.

Now take the oil in a bowl and add the turmeric powder to the oil and mix well, later dip the mango slices into this oil mixture(by doing this the pickle will not spoil and it will stay for longer period). When You are done dipping the mango slices in the oil, now add chiili powder, salt,mustard powder, fenugreek powder and mix all together nicely later add the crushed garlic and remaining seasame oil and keep this aside remember not to use any wet containers or wet hands while making this pickle.

After mixing all the ingredients set this pickle aside covered in a safe place and let it marniate the pickle for 3 to four day so that the spice mixtures is well mixed with the mango slices. After 3-4 days mix the pickle nicely and taste it and check weather salt is correct or not if u feel its less add some more to it(If salt is not enough the pickle will get spoiled very soon so we should see that the salt is perfect in this pickle).

Now store the pickle in a air tight glass jars or procliam container and store them. This pickle can be preserved for more than a year.

GONGURA PICKLE RECIPE

Ingredients:


4 bunches of Gongura leaves, sepeareted, cleaned, and washed
3 tsp Sesame seeds,
3 tsp. Urad dal,
1 tsp. Fenugreek seeds, (methi dana)
1 tsp. Coriander seeds, (sabut dhania)
1 tsp. Cumin seeds, (jeera dana)
4-5 dry whole Red Chillies,
4 Green Chillies,
2 tbspn. Oil
Salt to taste
For Seasoning:-
Heat 1 tbspn. oil in a pan, when it gets hot put mustard seeds. When they splutter put 1/2 tspn. of chana dal and urad dal together and 1-2 dry red chillies. Let them become brown in colour. Then put off the stove.


How to make gongura pickle:

Deep fry the gongura leaves and chilies.
Grind them into a paste and keep aside.
Now roast the all the whole seeds and whole red chilies, grind and mix it with the gongura leaves. Season with salt and a fry of mustard seeds.