Hello Foodies!
Sankranthi is one of the most celebrated festivals in south India. During the days of Sankranthi every household filled with guests and relatives. So, to celebrate the Festival with more joy I am sharing Andhra special Bhojanam recipes planning from morning Breakfast to Lunch Evening Snacks and Dinner.

Usually, the third day of Sankranthi festival is called as Kanuma. On the day mostly non-veg consumption will be more. I am sharing a few special recipes to celebrate the festival with yummy food.

For Breakfast, I shared Ginger Tea(diamond tea), Chitti garelu, Natu kodi Pulusu
For Lunch, I planned Pudina Egg Pulao, Vamu puri, Special Mutton masala, Pineapple rava kesari, Pesarakattu, White rice and Curd

For Snacks: Instant Rava Bonda, and Lemon tea

For Dinner Jeera Chapthi and Buttermilk.

Please check the ingredients before preparing the recipe

For Mutton Masala:
2 inch Dry Ginger
2 tbsp Chana Dal
1 tbsp Black pepper
2 inch Cinnamon
¼ inch Nutmeg
1 Star anise
3 Cardamom
4 Cloves
3 tbsp Coriander
Roast till aromatic
1 tsp Saunf(fennel seeds)
1 tsp Cumin
1 tsp Mustard
20-25 Dry Chillies
5-6 Garlic Roast well
10-15 Pudina Leaves
75ml Oil
2 Onion Chopped
2 Sprigs Curry leaves
¼ tsp Turmeric
Salt
1/3 cup Dry Coconut Powder
250gm Tomato cubes
Cook till tomatoes turn soft
750gm Muttom
Small bunch Coriander
Add 6tbsp Mutton masala Powder
Add 800ml Hot water

Chapathi
1. 2 cup Wheat Flour
2. 1 tbsp Cumin
3. Salt
4. 1 tbsp Oil

Lemon tea
1. Boil 350 ml water
2. 1 tsp Tea Powder
3. Boil until Tea stains appear on the spoon
4. 2 tbsp Sugar
5. 5-6 Pudina Sprigs
6. Turn off the Flame
7. 1 tsp lemon Juice
8. Strain the Decoction
9. Serve Hot

Pineapple Rava Kesari
1. ¼ cup Ghee
2. 1 Cup Semolina
3. Roast to golden
4. Add 100ml Hot water
5. Combine well
6. 50gm Sugar
7. Combine till the sugar melts
8. Add the Hot water & 50gm Sugar
9. Repeat the same with ½ litre hot water & 1 Cup Sugar
10. 100ml Water 50gm Sugar
11. ¼ tsp Yellow food colour
12. 1 tbsp ghee
13. Combine well
14. 2 tbsp ghee
15. ¼ cup Cashews
16. Fry golden
17. ¼ cup Melon seeds
18. 2 tbsp Almond flakes
19. 3 Cardamom
20. Combine well
21. 1 Cup Ripe Pineapple cubes
22. Cook 1 min
23. Ghee Separates

Instant Rava Boda
1. 1 Cup Semolina
2. ½ cup Curd
3. 6-7 Garlic Crushed
4. 1 Onion Chopped
5. ½ cup Besan
6. 1 tsp Cumin
7. 2 Green Chillies
8. 2 tbsp Coriander
9. 1 Sprig Curry leaves
10. 2 tbsp Rice flour
11. Combine well
12. Sufficient water for bonda
13. ¼ tsp Cooking soda
14. ¼ tsp lemon juice
15. Combine well
16. Drop small dollops batter in Hot oil
17. Fry to crisp & golden

Pudina Egg Pulao
1. 2 inch Ginger
2. 15-20 Garlic
3. Big Bunch Pudina(100gm)
4. 50gm Coriander
5. 1 Lemon Juice
6. 1 tsp oil
7. Grind to a fine paste with Coldwater
8. 1/3 cup Oil
9. 2 Bay leaves
10. 2-inch Cinnamon
11. 3 Cardamom
12. 3 Cloves
13. 15-20 Cashews
14. 1 Large Onion Chopped
15. ½ tsp Turmeric
16. Salt
17. Fry Onions to golden
18. Make a scar on eggs
19. Fry for 2 min
20. 2 Tomato cubes
21. Ground pudina paste
22. Fry till oil floats
23. 2 Cup Basmati rice-300gm (1 hour soaked)
24. Combine gently
25. 3.3/4 cup Hot water
26. Cover & cook for 10 min
27. Add 2 tbsp Ghee
28. Boiled eggs
29. Cover & cook for 15min
30. Rest for 20 min

Vaamu puri

1.5 cup Wheat Flour
Salt
¾ tsp Carom Seeds (crushed)
2 tsp Oil
Combine well
Sufficient water for stiff dough
Knead well & rest 15 min
After 15 min knead
Make a scar
Cut with knife
Little oil
Roll to a disc
Add to hot oil & fry only on High Flame

Tea
¾ tsp Black pepper
1 inch Ginger
3 Cardamom
Crush gently
Boil 250ml Water
1 tbsp Tea Powder
Boil till the stains appear on Spoon
Add the Crushed Ginger and allow to boil
Do not boil longer
Boil 350 ml Milk
Allow boiling
Add sugar
Adding sugar at this stage avoids curdling
Strain the Decoction
Boil for 3-4 min
Keep adjusting the flame while boiling
Serve hot

Natu Kodi Pulusu

1/2 Dry Coconut
Roast to light golden
2 tbsp Black pepper
2 inch Cinnamon
2 Star anise
6 Cardamom
5 Cloves
Roast till aromatic
1 tbsp Fennel Seeds
1 tbsp Cumin
1 tbsp Poppy seeds
Let the poppy seeds splutter
Cool completely
2 tbsp Chana dal
Roast to golden
20 Dry Chilies(soaked for 1 hour)
Add the cooled spices
¼ cup Coriander
10-12 Garlic
2 inch Ginger
Grind to a smooth paste with Chilies soaked Water
1/3 cup oil
1 tsp Mustard
2 sprig Curry leaves
½ kg Country Chicken
Fry to light Golden
After 15 min
½ tsp Turmeric
2 Tomatoes Chopped
2 Onion Chopped
2 Slit green chilies
Cook till tomatoes turn soft
Add ground masala paste
1 Liter Water
Salt
Combine well
Cook on low flame for 45 mins

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Vismai Food Staff
Executive Producer: Swetha Paruchuri
Music: Kalyani Malik
Camera: Phani Sudhir
Editing: Surya, Teja.Paruchuri
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