Ariselu Recipe

Posted by a well wisher from https://www.facebook.com/srimaha.nookalamman?ref=ts&fref=ts

PREPARATION: 

• Clean rice, pat dry for 2 days
• Now grind it into powder /coarse flour
• Take 1 glass of rice flour, to it add 3/4 th glass of dry coconut and mix well
• Now place an bowl on flame, add 3/4 th cup of jaggeryand waterinto it and
boil till thick pakam (pakam should be such that wen we touch it with 2
fingers we should see an stick like layer in between the fingers)
• Once pakam is ready, place flame in low, and start adding rice floor and
dry coconut mix into it and mix slowly without any lumps,
• Add 3-4 spoons of ghee on it
• Leave this for one night
• Then place kadai on flmae, heat oil for deep fry
• Now make the prepared paste into small rounds on plastic paper and keep
an hole in middle
• Sprinkle seasame seeds on it and press to sticken
• Now deep fry them in oil till golden brown
• Then take out and press on an paper napkin cover to drain off excess oil
• Make such as many as you need or till the complete dough finishes
• Yummy yummy arasalu are ready to eat, Serve hot or cool
• Can be stored in an container for around 15 days

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Minapa Garelu (మినప గారెలు) Recipe

The must have for us Malaysian Telugus on occasions such as Makar Sankranti, Ugadhi, Illusupulu ( that is when the prospective groom visits the prospective bride for the first time), wedding dinners and lunches, temple functions (especially if you are making an offering for Goddess Lakshmi for Varalakshmi vratam) and a host of other cultural celebrations is the MINAPA GARELU. They are delicious both in the sweet (coated with melted jaggery (bellam)) and the savoury version (lots of cumin, curry leaves, onions and green chilies).   Crispy and yummy, they go very well with chutneys, sambar and curries especially chicken and mutton curries.

Ingredients:

• 2 cups deskinned split urad dhall - soaked overnight 
• 1 medium sized onion, finely chopped 
• 1 tsp cumin 
• 2-3 green chillies finely chopped (optional) 
• 20 curry leaves (finely chopped) 
• salt to taste 
• oil for deep frying

Preparation:

1. Wash and soak the urad dhall, preferably for 6-8 hours. Drain the water and grind it to a thick paste. Use the wet grinder or the electric stone grinder (in the picture for best results). Do not add too much water or the vadais will be too oily.

2. To the paste, add chopped onions, cumin, chopped chillies, chopped curry leaves and salt. Mix well.

3. Heat oil in the pan.

4. Take a tablespoon of the thick paste onto your palm. Dip a finger into a small bowl of oil. Use that finger to make a hole in the middle of the paste and flatten the sides till it is shaped like a donut. Slowly, lift it up from the palm and drop it gently into the hot oil.

5. Turn the vadais until they are brown on both sides. Take them out onto a paper towel to drain the oil. The vadais are ready. If you want sweet vadais, heat up some jaggery and filter it onto the vadais. Serve hot!

Happy cooking!

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