Preethi's Andhra Kitchen

• Take 1 small tea glass of chana dal / bengal gram . ( With same measurement i got 10 puri size bobatlu)

• Wash them and add 1 tea glass water and soak it for 30 mins and cook it in cooker for 4 whistles .

• In mean time take 3 tea glasses of maida , to this add pinch of salt and 1/2 tspn ghee . Mix nicely , add sufficient water and make little loose than chapathi dough . Cover this and rest this for an hour .

• Grind 2 illachis into a fine powder . Take 1 tea glass jaggery and make it as powder .

• When pressure goes off takeout that bowl . See how dry they turned . Now take a kerchief or paper towel and pour cooked dal . This step is to make dal fully dry .

• Now grind boiled chanadal into powder ( dont add water at all . We need it as powder not as paste) .

• In second round add grinded illachi powder and jaggery powder. Grind them nicely again . Before transferring grinded contents check whether u are able to make as balls . If so u can transfer them into a plate.

• Make as balls . Important thing while making balls is purnam ball should be the double size of maida ball. Try to prepare bobatlu in puri size so that there wont be any wastage . U can have how many u want .

• Now make balls out of maida dough ( dont forget this should be smaller compared to purnam ball) .

• Now take a plastic paper / cover . Smear it with oil and smear ur palm with oil . Take maida ball press it gently with hand on cover and make it to medium size . Now put purnam ball in center cover it all around with maida and make again like a ball.

• Press this again with ur hand to make it like puri . Be carefull and see that purnam doesnt come out .

• When u reach ur required thickness fry them on a hot oil greased pan on both sides. If u want u can fry them with ghee.

• Serve them hot with ghee or milk .

Preparation :-

• Take a pan add 2tspns ghee , when it turns hot fry some cahews and kismis . When cashews turn golden brown and when kismis popup as little ballons u can take them into a plate .

• In same pan add 1 tspn ghee and fry 1 cup semiya till it turns golden brown.

• After that add 1 & 1/2 cups water. After semiya boils fully add 1/2 cup sugar ( if u want more sweeter u can add more sugar).

• When it is closely packed / thickened add 1 spn maida and stir continously .If u want u can add colour water immediately or u can add saffron soaked milk and switchoff stove . As soon as u add maida it will thicken so stir it and after 2 mins switchoff stove.

• Take a plate greese it with 1/2 tspn ghee and pour semiya mix on it and decorate on top of it with fried cashews and kismis .


• Put this plate in fridge and after 30mins takeout and cut as diamond shape pieces and serve .

One more Hyderabadi spl dessert " Double Ka Meeta" for u.

Preparation :-

• Take 6 bread slices . Cut its corners i.e, brown part . Again cut the square pieces into triangle shape like this . Dry it for 15 mins.

• In mean time boil 300ml of milk and when it comes to boil stir it and finally u should make it 100ml or even less . This process is called as 'rabdi ' ( turning milk into thick) .

• In another bowl add 1 tea cup of sugar , 1 tea cup of water , pinch of saffron and pinch of cardamom powder . If u dont have just open 1 cardamom and add it . Boil this nicely . When it is boiling add 2-3 drops of lime juice ( To ensure sugar doesnot crystallizes again when it cools) .

• Now heat a kadai add sufficient ghee to deep fry bread pieces.

• When ghee gets heated put flame in sim and fry bread pieces into golden brown colour.

• Take all ur fried bread pieces into a bowl.

• Next fry cashews , almonds , kismiss in same ghee and takeout .

• So by this time ur rabdi , sugar syrup and fried breadslices are ready.

• When u want to serve just soak bread pieces in sugar syrup for 2 mins .

• Take them out into a plate . Sprinkle fried nuts on bread pieces.

• Now pour hot hot rabdi (milk) on bread pieces and serve hot to ur guest.

Preparation :-

• Take a Bowl add 500ml of milk . From this milk takeout 1/4 th cup of milk into a separate bowl and boil remaining milk.

• Normally i use Pillsbury Custard Powder.

• In the mean time add 2 tbspns pillsbury custard powder to the 1/4th milk and mix nicely without lumps.

• When milk comes to boil like this add 4 tbspns of sugar and stir continously for 2 mins.

• After 2 min slowly add powder mixed milk in boiling milk with constant stiring.

• Boil this for 5 mins till like this kind of bubbles come. But dont forget to stir continously becoz it will stick to bottom and form as a big lump.

• Switchoff stove and let it cool normally.

• In mean time chop 1/2 sweet lime into small pieces (peelout its skin also ) , Takeout the seeds of a small promogranate , chop 1 small mango(peelout its skin) , Chop 1 Banana into round slices , Chop 1/2 apple into small pieces. (chop all into small pieces , Chop banana and apple lastly since they turn their colour)

• U can add any available fruits like sapotta , pineaple , black grapes , etc.............

• If u want u can add dry fruits also like cashew , almonds , kismis ,etc......... ( but make them as small pieces.

• By the time u chop all fruits and nuts ur custard will cool . So add ur chopped fruits and nuts to custard . Mix nicely .

• Put this bowl in freeze for 1 hr and then serve cool.

Note :-

• when u prepare custard if it thickens dont worry becoz after adding fruits all liquid from fruits comes out and custard turns liquid.

• Thiswill be good for 3 days if stored in freeze.

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Thank U For Visiting My Blog,

Preethi ram.