hi, there are many traditional recipes from Andhra like boorelu,bobbatlu,chandrakanthalu,kajalu,etc.here is the recipe for kajalu from http://askagent.ammas.com/topics/Am… ist of ingredients:
* 11/2 cup refined wheat flour 186 * 2 tablespoons rice flour 18.76 * 2 cups sugar 400 * 5 tablespoons butter 62.55 * 1 pinch baking soda 0.5 * clarified butter (ghee) for deep frying
Cooking procedure: Step 1:Mix flour, 2 tablespoons of butter and baking soda along with a little water to make a soft dough(similar in consistency to that of chapati). Keep aside for fifteen minutes.
Step 2:After setting aside the dough for fifteen minutes, knead the dough ball until soft(for about ten minutes).
Step 3:Now, divide dough into lime sized balls. Keep aside.
Step 4:In a small bowl, mix well, 3 tablespoons of softened butter and rice flour.
Step 5:Roll out each lime sized dough ball, like you would, a chapati.
Step 6:Now, spread 1 teaspoon of rice flour and butter mix from step 4 over the top surface of the chapati and roll it up closely(forgive the analogy, but it is similar to rolling up a carpet).
Step 7: Now, cut this rolled chapati (along its length) into 1 inch wide pieces.
Step 8: Take each piece and stretch it, now, along its width to about 1.5 inches.
Step 9: Do similarly for the rest of the dough balls.
Meanwhile, heat sugar with 1 cup of water, until sugar dissolves and syrup looks thick. To test whether the syrup is ready, take a drop between your fingers. It should feel sticky and stretch a little. Remove syrup from heat.
Heat ghee in a thick bottomed pan, on medium heat, until it is hot. (It should not be smoky hot). Add a batch of kajas and fry over low heat until golden yellow.
Remove from heat and immediately add to the syrup. Stir gently a few times so that the kajas are well coated with syrup and leave in the syrup until the next batch of kajas are ready to go into the syrup.
At this stage remove the previous batch of kajas and place them on a plate to cool.
Storage Tips: Kajas taste fresh for up to two or three days.
Store in a plastic container in a cool, dry place.
Additional Info: Note: You may adjust the consistency of syrup according to your taste. You may also use cooking oil to deep fry the kajas, though, they will taste much inferior to those fried in clarified butter. From www.andhrakitchen.com…-- chakkarapongal: Ingrediants 2cups rice 1 cup pesarapappu, if desired 2 cups can also be used 2 cup bellam or more acc. to taste 1 spoon cashew nuts 1 spoon kismis 5 cardamom 1 cup ghee Process 1. fry rice and pappu separately with out ghee. pressure cook together adding water.
take bellam in non stick pan ,add little water, make syrup. now add the cooked rice mixture, ghee , fried cashew and kismis.
serve hot. Bandar laddu-- Besan (senagapindi) 1cup sugar; 1 cup Refined oil or ghee 250GMS
kaju (geedipappu) 50gm color saffron 1grain (chitekedu) water 1/4th cup Process
Take besan powder mix it with water, and make a dough and prepare chaklees (karappusa) .
Grind the karappusa in the mixie ,until it becomes fine powder. Keep the powder aside .
Take sugar, a little water (1/4thcup )saffron and boil it to make a thick syrup .
You can check the required consistency of the syrup ,by testing it with a drop of it in cold water to see if it solidifies (vunda pakam).Remove the syrup add the karappusa powder already made,mix it thorougly See that no hard lumps are there.
Take the kajus and fry them in ghee Grind the elachi pieces to a fine powder.Add these to the above mixture and make Laddoos,adding little bit milk . here is a link for bobbatlu-http://www.andhrakitchen.com/showre… hope you like them.
(Rated by 3 Council Members)