Biyam Pindi Appalu : Spicy Rice Flour Snack - Indian Snack Recipe From Telangana & Andhra

Ingredients :

Rice flour - 1 kg
sesame seeds - 100grms
Soaked chana dal(chic pea lentils) - 50 grms (soak chana dal for 1hr)
Peanuts - 50grms (grind peanuts coarsely)
Finely Chopped green chillis - 7-8
Cumin seeds - 1tsp
Ginger paste - 1 tsp
Salt to taste
Oil - for deep frying

Preparation Method :

• Take rice flour add sesame seeds, chana dal, peanuts, green chillis, ginger paste, cumin seeds & salt mix it well
• Add required water to it & make dough 
• Make small lemon sized balls of dough( apply little oil to your fingers while making ) flatten them with roti maker or with your fingers on a small square shaped zip lock cover (apply little oil to zip lock cover)
• Now deep fry them in oil 
•  Appalu are ready to serve.These can be stored for 15 days

Karam Sakinalu Recipe - Spicy Sakinalu Prepared With Rice Flour -Sankranthi Special from Telangana

Spicy Sakinalu Recipe :

Spicy Sakinalu

Ingredients :

Rice - 1kg
Sesame seeds - 200grms
Carom seeds - 200grms
Fresh red chillis - 200 grms
Unsalted or homemade butter - 50grms
Salt to taste
Oil - for deep frying

Preparation Method :

• Wash rice & soak it ovenight or 6-8 hours 
• Drain water from soaked rice & put on clean dry cloth for 30 min let it dry. Grind the rice (it should be fine powder like flour)
• Take fresh red chillis & grind dem into paste
• Add carom seeds, sesame seeds ,salt & butter to rice flour & mix it well 
• Now add red chilli paste to it. 
• Add water if required &  make a dough (dough should not be watery or thick) as shown in below pic

Dough for Sakinalu

• Now spread clean dry cotton cloth 
• See below video to learn making Sakinalu 

• Dip your fingers in a bowl of water so that the dough does not stick to your hands while making, take small quantity of the dough and make sakinalu as shown in the below pic

Making Sakinalu

• Cloth will absorb the water.let them dry for 
• Now heat oil in a pan/wok for deep frying
• Take a flat plate and remove each sakinam slowly from the cloth  without breaking and deep fry them
• Now sakinalu are ready to serve. They can be stored for 10 to 15 days.

Plain Sakinalu Recipe - Sankranthi special from Telangana

Plain Sakinalu :

Ingredients :

Rice - 1kg
Sesame seeds - 200grms
Carom seeds - 200grms
salt to taste
Oil - for deep frying

Plain sakinalu

Preparation Method :

• Wash the rice & soak it ovenight or 6-8 hours 
• Drain water from soaked rice & put rice on clean dry cloth for 30 min let it dry. Grind the rice (it should be fine powder like flour)

• Add carom seeds, sesame seeds & salt mix well 
• Add required water  make a dough (dough should not be watery )

• Now spread clean dry cotton cloth
• Dip your fingers in a bowl of water so that the dough does not stick to your hands while making, take small quantity of the dough and make sakinalu as shown in the below pic
• Click on this link making sakinalu to learn making Sakinalu

making plain sakinalu

• Cloth will absorb the water.let them dry
• Now heat oil in a pan/wok for deep frying
• Take a flat plate and remove each sakinam slowly from the cloth without breaking and deep fry them

Plain sakinalu

• Plain Sakinalu are ready to serve
• They can be stored for a month 

                     
       

Sarva Pindi (spicy rice flour pancake) - Telanagana special recipe

Ingredients :

Oil - 2tbs
Rice flour - 1/2 kg
Soaked chana dal(chic pea lentils) - 50 grms (soak chana dal for 1hr)
Chopped green chillis - 8
Ginger - 1 inch piece
Jeera(cumin seeds) - 1tsp
Sesame seeds - 50 grms
Peanuts - few according to taste
Chopped Onion - 1
Salt to taste

Sarva Pindi (spicy rice flour pancake) 

Preparation method :

• Take green chillis, ginger, onion, salt to taste grind these ingredients together 
• add the above paste , soaked chana dal, jeera, sesame seeds & peanuts to rice flour mix it well 
• add water to it & make a soft dough
• take a non-stick or thick pan apply oil to it 
• take handfull of dough make a ball & spread it all over the pan equally 
• dip ur fingertips in little oil while spreading the dough so that it dosenot stick to ur fingers
• make 5-6 small holes with ur fingertips this helps making pancake crispy & put oil on top all over it 
• now cover it with lid & cook it on low flame till its color turns golden brown 
• turn it over carefully with spatulla & cook it for 5 min so that both sides are crispy
• Serve hot sarva pindi with pickle or chutney

Prawns Pulao Recipe - How to prepare Andhra style prawns pulao recipe

Ingredients:

Soaked Basmati Rice(saok basmati rice in water for 30 min) - 2cups
Prawns - 8 to 10
Red chilli powder - 1tsp
Pinch of Turmeric powder
Salt to taste & for marinating of prawns
oil - 2tsp
Ghee - 2tsp
Cloves - 6
Cinnamon - 1 inch stick
Cardamom (elaichi) - 4
Bay Leaf - 3
Fresh Mint leaves - 1 cup
chopped Onions - 2 medium size
Ginger & Garlic paste - 3tsp
Chopped Green chillies - 5-6(according to taste)
Biryani Masala - 1tsp

      Preparation method :

• Clean Prawns, marinate with turmeric powder, salt & chilli powder for 15 min
• Take a deep cooking pan heat oil & ghee ,add cloves, cinnamom stick, cardamom, bay leaf fry for a minute
•  add ginger garlic paste, onions, green chillis,mint leaves& prawns mix it well fry it, 
• add soaked basmati rice mix it for a minute & let it cook for 2 minutes
• add 4 cups of water, salt to taste now cover it with lid & cook it on low flame 
• add birayani masala after rice is 60% cooked. cover it again & cook it
• garnish with coriander leaves
• you can squeeze few drops of lemon juice 
• serve prawns pulao with raitha .