Chethi Chekkalu Recipe / Gatti Chekkalu recipe / Andhra Chekkalu Recipe / Telugu Snacks Chethi Chekkalu Recipe / Chekkalu Recipe

 

Chethi Chekkalu

Ingredients

Rice flour - 2 cups

Salt to taste

Cumin seeds - 1 & 1/2 tsp

Butter - 2 & 1/2 tbsp.

Coarsely crushed green chilies - 10 

Coarsely crushed ginger - 1 tsp

Channa dal - 1/8 cup

( soak it for 30 minutes , drain out the water and use)

Finely chopped curry leaves - 2 tsp

Water as needed

Oil to deep fry

Method

Take a wide bowl add all the ingredients and mix till combined.

Gently add water little by little to form a soft non sticky soft dough.

Pinch small portion of the dough , grease your fingers , gently press to form a long oval shape.

Deep fry these in hot oil till crisp and light brown on all sides.

Cool and store it in a tight container.

Enjoy as a tea time snack.

Chethi Chekkalu is a traditional Andhra snack made by hand (“chethi” means hand) using rice flour , crushed green chillies, ginger, cumin and curry leaves . Crispy and savory, these deep-fried crackers are especially popular during festivals like Sankranti and are loved for their rustic texture and homemade flavor. Perfect with a cup of tea, Chethi Chekkalu bring the true taste of Andhra kitchens to every bite.

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Carrot & Watermelon Coolers / WaterMelon Carrot Drink Recipe / Drink For Glowing Skin Recipe / Summer Drinks Recipes

Watermelon Carrot Cooler

Ingredients

Carrot -1 cup
Watermelon -1 cup
Honey or Sugar ( optional)
Ginger - 1/2 tsp
Mint leaves - 5
Ice cubes few

Method

Blend carrot , ginger , mint & watermelon in a blender.

Filtering is optional, add ice cubes and serve chill.

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Sweet & Spicy Pineapple Salad / Quick Spicy Pineapple Salad / Easy Salad Recipes / Pineapple Salad

 

Sweet & Spicy Pineapple

Ingredients

Chopped pineapple - 2 cups

White vinegar or Lemon juice - 1 tbsp

Salt to taste

Chilly flakes - 1 tsp ( heaped)

White Sugar or Brown sugar - 1 tsp

Chopped mint and coriander leaves - 1 tbsp

( Adjust all ingredients according to your taste )

Method

Add all above ingredients into a bowl shake it well or mix gently till combined.

Serve immediately.

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Thenga Puli Recipe / Thengai Puli Recipe / Kerala Thenga Puli Recipe

 

Thenga Puli

Ingredients ground to a smooth paste

Small onions - 6

Grated coconut - 1 cup

Tamarind - a small gooseberry size

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Roasted methi seeds - 1/4 tsp

( Pour water and grind the above ingredients to a smooth paste, dilute with little water)

Tempering

Coconut oil - 2tsp

Chopped small onion - 4

Curry leaves few

Red chilies - 2

Mustard - 1tsp

Method

Heat oil in a pan temper with above ingredients. 

Once onions are fried till light brown pour the ground paste. 

Mix well and cook in low flame till bubbles starts to appear, switch off the stove.

There are chances of curdling so do not give a boil.

Serve this with Dosa or enjoy with rice.

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Carrot Ribbon Salad Recipe / Asian Carrot Salad / Viral Carrot Ribbon Salad / Easy Salad Recipes / Viral Carrot Ribbon Salad

 

Carrot Ribbon Salad

Ingredients

Carrots - 1 medium size 

( shave it to long thin ribbons)

Grated Garlic - 1

Salt to taste

Rice vinegar - 2 tsp

Soy sauce - 1 tsp

Honey - 1 tsp

Sesame oil - 1 tsp

Sesame seeds - 2 tsp

Chopped coriander leaves - 1 tbsp.

Method

Take a bowl add all the above ingredients and toss gently till combined.

Sprinkle sesame seeds and coriander leaves on top and serve it immediately.

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Eggless Upside Down Pineapple Cake / Upside Down Cake / Eggless Pineapple Cake / Pineapple Cake Recipe

Eggless Upside Down Pineapple Cake

Ingredients for the base

Canned pineapple slices-7
Cherries-10
Butter-1tsp
Brown sugar-2tbsp

For the batter

Maida/All purpose flour-1 cup
Baking powder-1tsp
Baking soda-1/2tsp
Pineapple essence-1tsp
Oil-2tbsp
Butter-2tbsp
Condensed milk-14 oz -1 can

Method

Pre.heat oven to 300 deg. take a cake pan add the butter, place the pan over the flame.

When the butter melts add the brown sugar, and caramelize it. Arrange the pineapple slices and cherries on the caramel, keep aside.

Sieve maida, baking powder & baking soda & keep it aside.

Take another bowl beat all the above ingredients till smooth , Pour this on top of the pineapple slices.

Bake it for 20 minutes or till done. Cool completely , unmold & serve.

Source: Tarla Dalal

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Methi Pachadi / Methi Leaves Chutney / Menthi Kura Pachadi / Fenugreek Leaves Chutney / Menthakku Pachadi / Vendayakeerai Chutney Recipe

Methi Pachadi

Tempering Ingredients

Oil - 1/4 cup
Mustard - 1 tsp
Urad dal & Channa Dal - 1 tsp
Jeera - 1/2 tsp
Red chilies - 2
Curry leaves few
Crushed garlic - 3
Hing - 1/2 tsp

Ingredients ground to a thick paste

Methi cubes - 2
( I used frozen methi cubes, if you get fresh methi leaves use it)
Salt to taste
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Garlic - 2
Chopped onion - a handful
Grated coconut - 1 tbsp. heaped
Tamarind - a small lemon size
( Soak it in some warm water)
Grind all above ingredients to a smooth thick paste. Do not add water if needed sprinkle some water.

Other ingredients

Jaggery - 2 tsp heaped

Method

Heat oil in a pan temper it with above ingredients.
Lower the flame and add the ground paste cook this mixture till oil separates the pan.
Before switching off the stove add jaggery mix well.
Best served with Idli , dosa or mixed with rice and eaten.

Note:

a) Adjust tamarind and chilly powder according to your taste.
b) Fresh methi is always the best to make this pachadi.

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Kavuni Rice Curd Rice / Kavuni Arisi Thayir Sadam / Healthy Curd Rice With Red Rice / Healthy Summer Recipes / Forbidden Rice Curd Rice

 

Kavuni Arisi Curd Rice

Ingredients

Red rice / Forbidden Rice /  Kavuni arisi  - 1/2 cup

Water - 2 & 1/2 cups

Milk - 1/2 cup

Curd - 1/2 cup 

( make sure curd is not sour)

Salt to taste

Tempering

Ghee - 2 tsp

Mustard, Urad dal, Channa dal - each 1 tsp

Jeera - 1/2 tsp

Whole pepper - 1/4 tsp

Hing - a pinch

Chopped green chilly - 1

Chopped ginger - 1 tsp ( heaped)

Peanuts - 3 tsp

Curry leaves - few

Grated carrot and cucumber - together 1/4 cup

Method

Wash the rice and grind to a coarse mixture, do not powder it fine.

Add it into a pressure cooker pour water and pressure cook till soft and mushy.

Once cooled open the pressure cooker while still hot mash the rice well , pour the milk , curd add salt mix till combined.

Heat oil in a pan and temper it with above ingredients, pour the tempering into the rice mixture , add the carrots and cucumber , mix till combined.

Enjoy warm!

Note:

Rice should be in a loose consistency not thick so add milk and curd accordingly.

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Kanji Recipe / An Indian Probiotic Drink / Beetroot Kanji Recipe / Homemade Beetroot Kanji / Gut Healthy Probiotic Drink Recipe / Immunity Booster Drink

 

Beetroot Kanji

Ingredients

Dark red carrot or use regular carrots - 1 medium size

( cut into thick strips are cubed)

Beetroot - 1 medium size

( cut into thick strips are cubed)

Slit green chillies - 4

Water - 1 liter or more if needed

Salt - 1/4 tsp

Black salt - 1/2 tsp

Hing - 1/4 tsp

Coarsely grounded yellow mustard seeds - 1 tbsp.

Method

Take a wide glass jar add all the ingredients mix them well.

Cover it with a lid or a muslin cloth, do not close the lid tight.

Keep it in sunlight for 3 days, everyday using a wooden spoon stir.

If your kanji is tasting tangy then your fermented drink is ready.

Filter the drink and enjoy cold.

This stays fresh for 2 to 3 days in refrigerator.

Notes:

a) Filtering the mixture is optional. Pickled veggies can be eaten with roti or rice.

b) You can add gooseberry, fresh turmeric slices, radish.

c) Usually this drink is served in winter.

d) Best drink for your gut health.

e) You can drink a glass everyday ( 100 - 150 ml) , Consume it early morning.

f) Store this drink in fridge , stays good for a week.

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Huevos Aguachiles Recipe / Mexican Egg Salad Recipe / Easy and Healthy salad Recipes / Aguachile de boiled eggs

Huevos Aguachile

Ingredients

Sliced onion - 1 medium size

Sliced serrano peppers - 5 add more if you want it spicy

Lemon juice - 1/2 cup 

White vinegar - 1/8 cup

Chopped cilantro - a handful

Salt & Pepper powder to taste

Hard boiled eggs cut into half - 4

Tajin or Chile oil to drizzle on top ( optional)

Method

Take a bowl add all the above ingredients except Tajin. 

Gently toss to combine make sure the eggs don't break, refrigerate for 10 minutes.

Drizzle Tajin or chile oil on top and serve immediately!

Notes:

a) Serve these on a bed of lettuce or baby spinach.

b) This salad can be served with warm corn or soft tortillas.

c) Goes very well with grilled shrimp or chicken.

d) This salad can be made ahead but just before serving add some toppings ( onions, chille, cilantro) to give a crunch.

e) Adjust all the ingredients according to your taste.

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