Undrallu - Vinayaka Chaviti

Hi Friends 

As you all know kudumulu, undrallu are the favarorite to Lord Vinayaka. These are the compulsory dishes everybody makes on Vinayaka Chaviti and offer to the Lord as Prasadam. Undrallu can be made out of Rice flour or Rice Rava. Today we will be seeing how to make undrallu with Rice rava. They are very healthy and very delicious.

Ingredients:

Rice Rava                                      1 cup

Water                                             2 cups

Chanadal                                        2 tbsp

Cumin                                            1/2 tbsp

Salt to taste

Ghee                                              1 tbsp

How to make it:

1. Wash and Soak Chanadal for 20 mintutes
2. Take a wide vessel and and 2 cups of water.
3. Add chana dal in the water and let the water boil.
4. Add salt and ghee and add Rava to it and keep mixing it so that no lumps are formed.
5. Keep stirring it and leave it on a medium flame until the water evaporates. Leave it for couple of minutes to set.
6. Transfer into a wide plate and knead the mixture for a minute.
7. Make balls out of the mixture greasing your hands with little ghee.
8. Place them in a tray that fits into your cooker/steamer and steam them for around 7-8 minutes.

Your Undralla prasadam is ready.

Notes:

1. You can optionally add grated coconut to it while kneading.

2. You can make the rice rava at home or buy them from store.

Neredu Pandlu

Hi

Do you guys recognise this fruit? You are right.. These are Neredu Pandlu. In English these are called as BLACK PLUM.It is a very popular seasonal fruit being sold any where in India. This tree is planted in road side, temples and also in big parks. These are available in summer.  In Hyderabad we commonly call this fruit as KALA JAMOON. The taste of this fruit is little tangy and sweet mix.
Going back to our childhood, when we were in Railway quarters, there was much place around our house. Nearby there was neredu tree. We children throw stones, collect riped fruits and simply eat without washing them and show our purple tongue to each other. Funny and the way we enjoying our childhood.

As said, these can be eaten as is. But, my grandmother did lovely simple recipe out of these neredu pandlu. Very tasty and I want to share with you all. This is from my grandmothers recipe.

Ingredients

• Riped fresh neredu pandlu                    1/4 kg
• Thick butter milk
• Red chiili powder                                   1 tbsp
• Sugar                                                      1 tbsp
• Hing                                                         pinch
• Salt

How I did it

1. Select healthy neredu pandlu.
2. Wash with running water gently.
3. Put small scratches on them with fork.
4. Take a bowl of thick buttermilk which is little sour in taste.
5. Add red chilli powder, salt, sugar and hing. Mix well.
6. Soak neredu pandlu in this buttermilk mix for 5 to 6 hours. Mix well with spoon.
7. After 6 hours, take a spoon see the taste of neredu pandu along with little butter milk juice.

Yummy yum mouth watering neredu pandlu are ready to eat.

My Note

With regard to measurement of butter milk neredu pandlu should immerse in buttermilk and the remaining ingredients depends  on spice level you like.

Nutritional Info

Ripe neredu pandlu are well recognized for digestion and coolent.
Juice is used to cure diarrhea.
The seed is used in Ayurveda to control diabetes.

Borugu Muddalu

Coming with traditional kids special ofcourse everybody like it very much. A light snack made with Borugulu or also called as Maramaralu in some areas or puffed rice in English - BORUGU MUDDALU. As holidays are going on children stay at home, frequently looking for muching some snack. This time we planned to prepare borugu muddalu. As I go back into my flashback, I remember my school days, brings back favorite memories. My grandmother used to prepare these borugu muddalu in large quantity in hundreds as we children ate without hesitating. They very tasty with mild sweet of jaggery and good flavor of cardamom powder.

OK.Let us go to prepare this delicious snack item.

Ingredients

Borugulu                                            3 cups
Jaggery                                               1 cup
Cardamom powder
Little water
Ghee                                                   2-3 spoons

How I did it

1. Clean borugulu with maggot and remove stones if any.
2. Take thick bottom vessel add powdered jaggery and very little water on medium heat.
3. See the jaggery melts and begins to concentrate.
4. Stir well frequently, otherwise it will burn. The syrup should be thick and sticky.
5. It takes 15 to 20 minutes to prepare syrup. Stir continuously.
6. To check whether the syrup is ready or not, take little cool water in a plate, drop few drops of jaggery syrup in it and roll with your fingers.
7. If it rolls without spreading and breaking, it means your syrup is ready and you can switch off the stove.
8. Sprinkle cardamom powder.
9. Then add borugulu and stir well. Borugulu will start to soak up in syrup in 2-3 minutes.
10. Apply ghee to your palm, take the mixture and make round shape like a ball gently.
11. Follow the same procedure for the remaining mixture also before the mixture completly cools down.

Keep them in air tight box. Crunchy Borugu Muddalu are ready to keep you busy.

My Note

Select crunchy tasting borugulu.
You can also add little sonti podi or pepper powder also in the jaggery.

Nutirition Information:

Boruguluru are rich in iron and low in calories. People on diet can eat it as a light snack when they feel hungry in between meals.

Chilli Parota

Hi Friends

What do you do if you have left over parathas or chapatis in your fridge? Chilli Parota is a very nice recipe you can make with left over parathas or chapatis. It is simple, delicious. It can be taken as an evening snack. There are different variations to this. I have added few notes at the bottom to make variations of the same recipe. Try them according to your taste and enjoy.

What you need?

• Parathas/rotis                          4-5
• Capsicum                               1
• Onion                                     1
• Ginger                                    1 inch finely chopped
• Garlic                                     1 finely chopped
• Fresh Coriander                       for garnishing
• Soya sauce                              2 tbsp
• Tomato sauce                          2 tbsp
• Green chillies                          2 finely chopped
• Oil
• Salt

How to do it:

1. Tear the left over parathas/chapathis into bite size pieces and keep them aside
2. Take a pan and add little oil.
3. Add finely chopped chillies, chopped ginger and chopped garlic and fry them.
4. Add Sliced onion pieces and saute them until they turn transparent
5. Add Sliced Capsicum and saute them until they become soft
6. Add salt, soya sauce, tomato sauce and mix them properly until all the ingredients are properly coated.
7. Add the teared chapathi pieces and mix them throughly.
8. Garnish with coriander and serve hot.

My Notes:

You can optionally add garam masala powder, cumin powder to it.

You can sprinkle lemon juice on top for a tangy taste.

You can optionally garnish with grated carrot and spring onions.

You can add chilli sauce instead of tomato sauce to it if you like it spicy.

Vegetable Noodles

Vegetable noodles is a kind of recipe which can be done either for Breakfast, Lunch or Dinner. It is very healthy as it contains lots of vegetables. Very easy to eat and one of the favorites mainly for children.

Let us go to start.

Ingredients

• Chinees noodles                                         200 gms
• Carrots
• Beans
• Cabbage
• Green, Yellow and Red peppers
• Spring onions
• Garlic pods                                                 3 to 4 chopped
• Ginger                                                         1/4 inch chopped
• Black pepper powder                                  1/4 tbsp
• Soy sauce                                                     1 tbsp
• Coriander leaves
• Oil
• Required salt 

How I did it

1. Bring water to boil in a wide vessel. Add little salt and few drops of oil.
2. Add the noodles in the boiling water. Stir and cook till becomes just cooked not too soft. It should be firm. Oil in the noodles help them not to stick to each other.
3. Drain them in sieve and pour cold water to remove excess starch and prevent it sticking each other. Keep aside.
4. Heat a wok or pan add little oil and let it heat.
5. Add chopped garlic and ginger. Stir fry for a minute.
6. Then a ad spring onion, stir well till turns transparent.
7. Add chopped vegetables, stir fry till the vegetables are cooked. Don't cook too much. Leave little crunch in them.
8. Add cooked noodles and give good stir.
9. Finally add soya sauce, salt, pepper powder and coriander leaves. Saute for couple of minutes. Switch of the stove.
10. See all the noodle and vegetables mixed well and noodles get coated with sauce.
11. Garnish with more spring onions.

Transfer into a bowl. Serve with chilli sauce or tomato sauce.

My Note

• With regard to quantity of vegetables you add, it depends on ones taste. If you are fond of vegetables add little more vegetables.
• Cooking of vegetables, it is according to your convenient. Beans will take time to cook. After beans half cooked then add carrorts etc.

Corn Masala Chat

Hi

Introducing yummy monsoon CORN MASALA CHAT. In Hyderabad its chilly weather these days, Moreover today is a lazy Sunday. Decided to prepare easy corn chat masala as an evening snack. Everybody loves this snack item. It's quick, easy to prepare and yum to eat. Most of us used to buy these item in cinema theaters or at shopping malls etc. Homemade is easy to prepare and hygienic also. Kids like this very much. You can prepare and give to your kid after coming from school. They will enjoy a lot.

OK. Let us start this simple snack item.

Ingredients

• Sweet corn                                1 cup
• Onion                                        1 small finely chopped
• Tomato                                      1 small finely chopped
• Chat masala                              pinch
• Red chilli powder                     pinch
• Lemon juice                              1 tbsp
• Plain sev                                   3 tbsp
• Salt to taste
• Coriander leaves
• Butter                                       1/4 tbsp

How I did 

1. Wash and pressure cook corn kennels with little salt till 5 whistles.
2. Keep aside.
3. Take a bowl, melt ghee in low flame.
4. Toast corn in butter for 2 to 3 minutes and add remaining salt.
5. Switch off the stove.
6. Give a quick mix with other ingredients except sev.
7. Finally garnish with sev and coriander leaves.

Serve with a cup of garama garam chai.

My Note

You can grated carrot and grated cucumber also in corn chat masala.
You can optionally add chopped chillies.
You can prepare only with salt for the kids if they don't like onions and tomoatoes in it.
You can use frozen sweet corn also if you have them handy in your freezer.

Multi Grain Bread Sandwitch

Hi Friends

Today it is lightly drizzline and the climate is very pleasant. Everybody is at home and want to eat something hot and light as an evening snack. I planned to prepare hot toasted sandwich as we are very fond of sandwiches. Especially my kids. We used to eat grilled sandwich in chat bhandars at Hyderabad. Me  having electrical sandwich maker at home, I thought of preparing these today. Very easy to assemble this great tasting sandwich. Gets done with in short time. Layering the ingredients between 2 bread slices, toasting and simply eating.

I have prepared mint chutney in my fridge. There are lots of different varieties of bread. Each have its own taste and benefits. I preferred and chose multi grain bread slices for today. OK. let us go to prepare sandwich.

Ingredients

• Multi grain bread  slices
• Kheera /cucumber                                slices
• Tomato                                                slices
• Onion                                                   finely chopped
• Pudina/mint green chutney
• Butter

For Pudina green chutney

• Pudina                                                     1 cup
• Coriander leaves                                      1/4 cup
• Green mirchi                                            3 to 4
• Garlic flakes                                             4 to 5
• Ginger                                                      1 " piece
• Onion                                                       small one
• Sugar                                                       1 tbsp
• Black salt                                                 1/4 tbsp
• Fresh lemon juice                                     1 tbsp

How I did green chutney

1. Wash pudina/mint, coriander leaves, ginger, green mirchi.
2. Grind all ingredients except lemon juice into smooth paste. Transfer into a bowl and add fresh lemon juice and mix well.
3. It should be little thin into a spreading consistency.

How to fill 

1. Take 1 slice of bread, apply butter. Butter makes bread moist.
2. Apply green mint chutney to another bread slice, top it with tomato and keera slice and sprinkle little chopped onion on it.
3. Cover this with butter spread slice.
4. Keep it in the toaster and toast it.
5. Toasting of sandwich depends on your taste.

Serve with ketchup. See the taste. You can't stop with one slice as it it YUM.

My Note

• To get creativity and for variation, you can fill it with little mint leaves, you can apply hot or sweet sauce.
• You apply little ghee to bread slice and sprinkle sugar and toast it. Kids likes this very much.
• You can fill slices with left over potato curry also.
• You can fill with any dry curry also.
• If no bread toaster is available, one can toast on pan also.

How To Boil And Eat Corn

.

Hi Friends

To enjoy the cool and humid Climate with eating of fresh boiled corn, my son brought healthy with bright green husks around the ear of corn from our Raitu Bazar. Today is Sunday, all are at home,  planning to boil yummy corn and enjoy them at leisure.



There are so many ways to eat corn like boil in pressure cooker, cook in micro oven,  boil in streaming basket, grilled corn, etc. and season them by applying lemon, salt and red mirchi powder, pepper and  butter etc.

I am blogging very easy and generally the way most of the us follow. Let us go to boil corn and taste it.

Remove the husks and silks with you hands. Rinse the husk free corn cobs under running water. Rub corn neatly with your hands to remove silky threads if any. Silks are not pleasant to serve corn with.

Fill the vessel 1/2 with water. Add up salt Put kernets. Pressure cook till 4 to 5 whistles.
The number of whistles depends on the type of corn and its maturity. Generally fresh corn requires less time to cook and older one require more time. It should be soft enough not mushy. See the aroma when pressure cook.

Let the pressure , let it cool for some time. Then serve this yummy yum boiled corn.

Hope you enjoyed this boiled corn on a wet day. 

Panasa Tonalu

Hi Friends

Long time that I have blogged a sweet. My tastebuds are asking me to make a sweet today. Let us make a simple yet delicious sweet 'Panasa Tonalu' today. This sweet got its name from the delicious fruit Panasa (Jack Fruit) as they just look like Panasa Tonalu after we make them them. Let us see how to prepare them.

Ingredients

• Maida                                        2 cups
• Salt                                            a pinch
• Butter or Ghee                           2 tbsp
• Sugar                                         2 cups
• Cardamom Powder                   1 tbsp
• Oil for frying

How I did it

1. Take Maida in a bowl and add a pinch of salt to it. Add the Butter/Ghee to it and mix well.
2. Now add water little by little and knead it into a dough.
3. Now take a small piece of dough and make it into a ball. 
4. Roll it thin like a chapati.
5. Take a knife and put insertions vertically on the rolled chapati without cutting the ends of it.
6. Hold the ends of the chapati and roll it and seal both the ends.
7. Heat a pan and heat the oil. Fry these in hot oil.
8. Meanwhile make a sugar syrup adding the cardamom powder in thread like consistancy.
9. Dip the fried panasa tonalu in sugar syrup and remove them.
10. Enjoy the hot and crunchy PANASA TONALU.

My Notes

• Make the chapati thinly. It will make them more crunchy when you fry them.
• You can powder the sugar and srpinkle them on the fried Panasa Thonalu instead of dipping them in the sugar syrup.

Talimpu Sanagalu

Today I am coming with like snack item which we mostly prepare during the festival time as prasadam - TALIMPU SANAGALU. Tempered with spices and we call them as 'vudikina guggillu' and 'sathalimpu sanagalu'. They are very tasty and takes less time to prepare. These can be taken as a snack when children come back from school. When our childhood we also used to take them to school in boxes to eat at interval time.

Enjoy with them on ur lazy holiday. OK Let us go to prepare it.

Ingredients

• Black chick peas                       1 cup

For tempering

• Mustard seeds                         pinch
• Cumin seeds                            pinch
• Dry red chilles                        2 (tear)
• Garlic pods                             10 (pound little)
• Curry leaves
• Turmeric powder                    pinch  
• Salt to taste
• Oil

How I did it

1. Take Black chick peas, give it good rinse under water.
2. Soak them over night.
3. Next day pressure cook with little salt upto 6 to 7 whistles.
4. Drain the water completely.
5. Take a wok, add tbsp of oil, let it heat.
6. Add mustard seeds, cumin seeds, torn dry chillies, garlic and turmeric powder lastly add curry leaves.
7. Let them fry for 1 minute.
8. Finally add boiled chick peas and stir well for couple of minutes.
9. Switch of the stove and transfer it into bowl.

See the aroma of curry leaves when you add them to popu.

My Note

• Don't waste drained  boiled chick peas water. Store them and prepare rasam/charu with that water.
• You can use boiled chick peas in salads and curries.
• Make chick peas patola by grinding boiled chick peas.

Nutritional info

• Vegetarian friendly source of protein.
• Rich in protein, dietary fiber, vitamins and minarals.

You may also like

• Black Chick Pea Rasam

Pav Bhaji

Hi Viewers

Today we are going to see how to prepare an all time favorite chat item - Pav Bhaji. You can find it readily prepared in any road side chat stall. Lets see how to prepare it at home. As it is made of lots of vegetables, it is very healthy and kids would love this too. It can be taken as an 

Let's now see how to make it.

Ingredients

Carrot                              1

Potatoes                          2

French Beans                  10

Cauliflower                      1 cup

Green Peas                     1/4th cup

Capsicum                        1

Onion                              1

Tomatoes                        2

Ginger Garlic Paste        1 tbsp

Green chillies              2

Turmeric Powder         pinch

Pav bhaji masala         1 tbsp

Red chilli powder         1/2 tbsp

Oil                               2 tbsps

Salt according to taste

Pavs

Butter for frying Pavs

Coriander for garnishing

Lemons cut into quarters

How I did it

1. Cut and boil all the vegetables (carrots, french beans, peas, cauliflower and potatoes) until they are soft.

2. Mash them and keep them aside.

3. Take a wide pan and add some oil or butter. Add chopped onion, chopped chilles and fry them.

4. Add ginger garlic paste and fry until the oil oozes out.

5. Add chopped capsicum and fry them and later add chopped tomatoes and cook them until they become soft.

6. Now add the mashed vegetables into the pan. And use a flat based spoon to mix them. Keep mashing and mixing until the mixture blends properly.

7. Then add some chilli powder and Pav bhaji masala.

8. Check the taste and adjust the salt accordingly.

9. Garnish with coriander.

10. Take another flat pan and add some butter on it. Slice the Pavs in middle and fry them.

Relish the Pavs with the bhaji, raw chopped onions, quarter of lemon.

Gunta Ponganalu

Hi Friends

Here I come for you with delicious Rayalaseema breakfast spacial ie GUNTA PONGANALU. Easy to prepare and takes less time. Just you need gunta ponganala pan. Generally  when I make dosa batter, I make dosa one day and then the next day these shallow fried fritters ie gunta ponganalu with the remaining batter. Kids like this very much.

OK Let us go to prepare this easy recipe

Ingredients

• Rice                           3 cups
• Urad dal                    1 cup
• Fenu greek seeds       1/4 tbsp
• Onion                         finely chopped
• Green chillies              coarsely ground
• Curry leaves               finely chopped
• Salt to taste
• Oil

How I did it

1. Wash and soak rice, urad dal and fenu greek seeds for 7 to 8 hours.
2. Grind it into soft batter.
3. Add salt and keep aside. Let it ferment for 8 to 9 hours.
4. Add finely chopped onion, green chilles and chopped curry leaves into the batter.
5. Take gunta ponganala pan, add little oil in every hole and pour battter upto 3/4 in each of it. Sprinkle little oil and let it fry.
6. Cook for 3 to 4 minutes on medium flame. See it is in golden brown.
7. Flip it with folk or spoon and sprinkle with little oil. See that both the sides cooked well.

 Serve with any chutney or curd.

My Note

• Serve this as snack also. Or Pack for lunch box as special.
• Normally we feel thirsty when we eat dosa. To avoid this we use to dip gunta ponganalu in curd and eat them.
• Use non-stick pan instead of the traditional iron one. You can make oil less gunta pongalalu in them.

Ragi Dosa

Hi Friends

Today I thought of preparing dosa with healthy grain RAGI/FINGER MILLET.The texture of this dosa is very much like normal dosa but taste is different and is also filled with health benefits.The colour of this dosa is matches the ragi skin colour and  it hardly takes any effort require to make this healthy dosa. The preparation needs to be done the night before you are planning to prepare this dosa.

OK Let us go and prepare ragi dosa

Ingredients

• Organic ragi flour                              3 cups
• Urad dal                                           1 cup
• Fenu greek seeds                              1/2 tbsp
• Required salt
• Oil

How I did it

1. Wash and soak urad dal and fenu greek for 4 to 5 hours.
2. Add water to ragi flour and mix it well to make it into a thick paste. Add water in intervals and keep mixing until the flour is dissolved.
3. Then grind soaked urad dal and fenu greek seeds into smooth paste and mix in ragi batter.
4. Add required salt and mix well.
5. Let the batter for ferment at least 7 to 8 hours. It depends upon the temperature of your room.
6. Check the consistency next morning and mix little water if necessary. The consistency should be like the normal dosa batter. 
7. Heat dosa pan on medium heat.
8. Pour a ladder full of batter in the center of the pan and spread it like we do it for dosa.
9. Sprinkle little oil and let it roast.
10. Then flip it and add little oil and let it roast both sides.

Serve with different side dishes and chutneys and enjoy the wonderful dosa. I prepared masala baigan and vulli karam as side dishes for breakfast today.

My Notes

1. You can add chopped onions, chopped chillies, any chopped vegetables in ragi batter.
2. Instead of ragi flour, one can use ragi grains also. Soak ragi grains and grind it and prepare dosa .
3. Ragi dosa can be made without urad dal as well. Urad dal gives you the required consistency for the dosa and the dosas come out wel.

Nutritional info

Ragi is rich in calcium,protein and iron.
Ragi can also be used for losing weight loss as it has amino acid and Tryptophan which reduces appetite.

Chamaku Snacks

Hi Viewers

Recently I have posted Chamaku Potlala Fry. I think every one of you tried  by yourself and tasted. Today  I thought of preparing wrapped snack with chamaku. Normally these are available in Monsoon.

Use young , fresh chama leaves not which are itchy.

OK Let us go to prepare chamaku snacks.

Ingredients

• Fresh Chamaku /Patra Bajia
• Oil
• Salt

For Masala

• Besan flour/Sanaga pindi
• Ginger garlic paste
• Red chilli powder
• Daniya powder
• Green chillies
• Turmeric powder
• Tamarind juice
• Sugar           

How I did it

1. Wash chamaku leaves and dry using kitchen napkin.
2. Cut the stem, it is easy to lay flat.
3. It is comfortable for you if you place the leaf with the tip facing towards you i.e. upside down.
4. Slice the middle and fibrous veins  gently.
5. Mean time fry besan with 2 to 3 drops of oil and transfer into a bowl.
6. Add all ingredients shown above and salt to taste.
7. Mix it with tamarind water and make paste.
8. Consistency should be like dosa batter.
9. Flip the leaf and place it on the surface of kitchen platform or plate.
10. Apply this masala paste on the back side of the leaf like thin layer.
11. Fold it gently as shown in the picture.
12. Take dosa pan, let it heat on medium heat.
13. Place masala applied and folded chama leaves on the pan.
14. Sprinkle little oil.
15. Cook and roast them on low flame.
16. Flip it add little oil and cook till turns golden brown.

It goes well with white rice and as a good combination side dish for sambar and rasam.
You can eat as snack also.

Nutritional info

1. Taro/Aalu leaves offer Vitamin 'A' and 'C'.
2. Having good protein level.
3. Contains calcium oxelate.

My Note

1. You can use any masala you deem fit , but should be water free.
2. Can fold chamaku with any left over curry, just spread the curry, fold , roast and taste it.
3. You  can cook these leaves with combination of tour dal and moog dal also.

You may also like

• Chamaku Mudda Kura
• Chamaku Potlala Kura

Gobi Manchurian

Hi Friends

Today I am coming with popular and delicious and tasty recipe i.e. GOBI MANCHURIAN. Normally we order this simple flavorful gobi manchurian in restaurants as starters.Very tasty with crispy coating and with mouthwatering sauce.

Let us go to prepare gobi manchurian.

Ingredients

• Gobi/Cauliflower               1 cut into florets

For batter

• Maida                                half cup
• Corn flour                          half cup
• Pepper powder                 1/2 tbsp
• Soya sauce                        1 tbsp
• Salt to taste

For sauce

• Spring onions                    1 hanful
• Ginger                               1 tbsp  finely chopped
• Garlic                                1 tbsp  finely chopped
• Green chillies                     2 chopped
• Soya sauce                        1 tbsp
• Tomato ketchup                1 tbsp
• Chilli sauce                        1 tbsp
• Vinegar                             1/2 tbsp
• Salt
• Oil
• Corn starch                         

How I did it

1. Break gobi/cauliflower in medium size florets.
2. Wash them with running water.
3. Take a bowl add little salt and let them boil.
4. Add washed gobi pieces in boiled saled water and let them like that for 15 minutes.
5. Make batter with maida, corn flour,  pepper powder, soya sauce and salt.
6. The consistency should be not too thick, just dipping and should coat the gobi.
7. Take kadai, add oil and let it heat.
8. Dip the gobi florets in the batter and deep fry till golden brown.
9. Drain in paper towel and keep aside.
10. Heat little oil in a wok, add chopped ginger, chopped garlic garlic, green chillies and spring onions and fry for few seconds.
11. Then add corn starch, soya sauce, chilli sauce, tomato ketchup and little salt.
12. Cook for couple of minutes until  sauce starts to thicken.
13. Finally add vinegar and mix well.
14. Add fried gobi florets with sauce toss well to coat gobi pieces completely.

See the taste. You can take as starters, you can take as snack item and can take with fried rice.

My Notes

1. You can prepare it with mixed vegetables like carrot, beans etc. The remaining procedure is same as above.
2. Be careful about salt as you are adding salt in water, batter and in sauce.

Nutritional info

1. Cauliflower serves as good source of proteins.
2. Consists Vitamin 'C'.
3. Rich source of fiber which helps lowering cholesterol

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Karam Gavvalu

Hello Everyone

Today's special recipe is traditional, delicious and crispy KARAM GAVVALU. This gavvalu as the name suggests resembles the shape of shells, it got the name  'Gavvalu'. It takes a great patience to make them to first prepare the dough, then roll them into small rounds and then make them into gavvalu on gavvala peeta and deep fry. But the effort is worth it. Very tasty and they melt in the mouth. This item is from my mother's kitchen.

In my mothers house, when it was our childhood days my mother used give us plate, dove, folk/new comb/gavvala peeta. We children, wash our hands and sit in circle and make the shells. We used to have competition who will make more shells. Everyone of us know how to prepare gvvalu. Children likes this snack item very much. Preparing gavvalu was a team work.

Let us go to prepare karam gavvalu.

Ingredients

• Maida                                         1 cup
• Suji (used for bobbatlu)             1/4 cup
• Red Chilli powder                      1 tbsp
• Hot oil                                        3 tbsp
• Hing                                            1/2 pinch
• Salt to taste
• Oil for deep fry

How I did it

1. Take a bowl, add maida, suji, hing, red chilli powder and salt. Mix well. Add warm oil and mix it with spoon.
2. Make into a smooth dough by adding little by little water.
3. Make sure that the dough should be soft not sticky.
4. Cover it and rest it for 15 to 20 minutes.
5. Apply little oil on your palm, make little rounds  like balls out of dough.
6. Grease oil on gavvala peeta.
7. Place a ball on the gavvala peeta and press downwards with your thump to form in the shape of shell/gavva.
8. Repeat the same for the remaining dough and keep gavvalu in a plate and cover it with wet cloth.
9. Heat the oil in kadai.
10. Drop prepared gavvalu into hot oil gently. Don't use your hand while dropping into oil. Shape of the gavvalu go off.
11. Fry on medium heat both sides till they get into golden brown.
12. Remove onto absorbent paper.

See the taste of tempting gavvalu. Lovely cute gavvalu are ready to eat.

My Notes

• If you dodn't have suji, take normal bombay rava keep the mixey in whipper mode and grind it for couple of minutes and use it.
• I have sprayed little black pepper and salt powder on gavvalu after deep fry. Very tasty.
• After completing 2 or 3 plates of gavvalu only, heat the oil and deep fry them as making of gavvalu takes lot of time.
• If gavvalu are too soft after deep fry, drop them again into oil and deep fry again till crisp.
• Depending on spice level of your children adjust red chilli powder.

Thanks for visiting. If you like my recipe do leave your comments and suggestions.

Yours Kusuma of Kusumas Abhiruchi.

Ulli Pasarattu

Ulli Pesarattu with Allam chutney and Molaga Podi

After long time, I have chosen to prepare one of the traditional breakfast in Andhra Pradesh ie Ulli Pasarattu which made with green gram/moong dal. Having rich nutritional values and providing high quality of protein, it becomes part of a healthy breakfast in everybody's family.

If guests have informed you before and if it is odd time for meal, it is easy for you to soak moong dal and prepare pasarattu for them. It can also make up a nice filling snack for the guests.

OK Let us go to prepare ulli pasarattu

Ingredients

• Moong dal                               1 cup
• Rice                                         1/2 fist
• Hing                                         pinch                                        
• Oil
• Salt to taste

For sprinkle on pesarattu

• Onion                                    2 (finely Chopped)
• Green mirchi                         1 chopped
• Ginger                                   1 inch finely grated
• Curry leaves                          chopped
• Cumin seeds                          1/2 tbsp

How I did it

1. Soak moong dal and rice for 4 hours.
2. Wash thoroughly and drain it.
3. Grind it by adding hing. Carefully add water. Moong dal doesn't require much water.
4. Add salt to grinding and mix well.
5. Meantime mix all the ingredients shown above for sprinkling on pesarattu well.
6. Heat dosa pan on medium heat. 
7. Pour  batter and spread like normal dosa. Dribble oil little around this pasarattu.   
8. Sprinkle the mixed onion etc. on pesarattu.
9. Gently press the onion on to the pesarettu. So that onion etc will stick to batter.
10. Flip nicely after one side is cooked and sprinkle little oil.

   Ulli pasarattu is ready to eat. Serve hot with allam chutney and molaga podi.

My Notes

• If you have green gram sprouts, grind it and add fist of rice four for crispiness if you have no time for soaking.
• You can made pesarattu with  paccha pesalu (Whole gram) also.
• Soak little rice along with paccha pesalu for crispiness of dosa.
• No need of fermentation. Just grind it and make it immediately.

Tape Karasu

This tape karasu or murukulu  is a crunchy snack and tastes delicious. We can prepare them as an evening snack for kids and can be stored in air tight containers. My mother used to make these in a large scale during holidays. Kids used to munch them in between their play times. These can be shared with relatives and friends during festival times along with some delicious sweets. Lets see how to make them.

Ingredients

• Rice flour                                    3 cups
• Putna powder                              1 cup
• Hing                                             pinch
• Red chilli powder                        1/4 tbsp
• Sesame                                        3 tbsp
• Salt to taste
• Oil for deep fry

How to prepare

1. Mix both the flours, hing, salt, red mirchi powder, sesame and 2 tbsp of  hot oil and required water.
2. Make it soft dough. Knead well.
3. Take murukula gottam and fix the tape karasu plate.
4. Take wide pan and add required oil for deep fry.
5. To check oil is enough hot to fry. Drop small ball of prepared dough. It raises on the surface of the oil.
6. Fill the prepared dough inside murukula gottam.
7. Turn the stove to slow and press it directly into hot oil into circular mode. Then set the flame to medium.
8. When tapes started turning into light brown, flip it and fry.
9. See that both sides fried well.
10. Use slotted ladle and remove tape karasu and drain on paper napkin.
11. Repeat the same process for the remaining dough also.

When it cools keep it in the air tight tin.

My Note

You can add little vamu also in the flour. This is good for the tummy.
This can be stored and had even as tea time snack also with a cup of garam chai.

Vada

These vada/garelu mostly prepared during the festival days. No festival completed without garelu in the South Indian kitchen. Light and fluffy packed with perfect flavour and packed with protein. My children likes vada, idly with sambar and allam chutney as breakfast. Mostly this is our Sunday special. My granddaughter calls them Indian doughnut :)

Ingredients

• Urad dal                                               1 cup
• green mirchi                                         2 (chopped)
• salt to taste
• Oil for deep fry

How to Prepare

1. Soak urad dal for 6 to 7 hours.
2. Wash urad dal and discard water from soaked dal.
3. Add soaked dal into mixer grinder and add salt.
4. Add little water at intervals depending upon the requirement.
5. Grind it till soft touch.
6. Transfer it into a bowl.
7. Beat with your palm to fluff the batter by adding 1 tbsp of oil.
8. This is the right way to be done to the batter to be fluffy.
9. Heat the kadai, add required oil for deep fry.
10. Take water in a bowl.
11. Wet your fingers and take a small portion of batter and shape into a round ball. Flatten the batter with your fingers.
12. Make a hole in the middle of the vada and drop one by one gently.
13. Fry on medium heat till they turn into golden brown.
14. Take out garelu with slotted ladle and place them on the paper napkin. So that paper napkin absorbs excess oil.

Serve them with allam chutney.

My Note

Add salt while grinding only. Otherwise batter may thin down if you add salt after grinding.
To incorporate air beat the batter with your palm or fingers.
You can add chopped totakura or chopped onion also in the batter.

Totakura Vadalu

HI

Today I am coming with healthy version of traditional  vada with a small twist. These are Totakura (Amarnath leaves) vadalu.  Greens hold special place in my cooking.This is very easy recipe and takes very little time .

Prepare this evening snack by yourself and see the taste. Let us start.

INGREDIENTS

• Urad dal                                        1 cup
• Totakura                                        1 small bunch
• Ginger                                            1/4 inch piece
• Garlic                                             5 to 6 flakes
• Green mirchi                                  2
• salt to taste
• Oil for fry 

HOW TO PREPARE

1. Soak urad dal 5 to 6 hours.
2. Wash the dal and set aside in a colander until the water completely drained.
3. Meanwhile clean and wash totakura thoroughly.
4. Drain and chop finely.
5. Blend ginger, garlic and green chillies into medium paste ie kacha pacha and keep aside.
6. Then blend urad dal coarsely like vada batter by using minimal water.
7. Transfer the batter into a bowl.
8. Combine the urad dal batter, finely chopped totakura and kacha pacha ginger garlic paste and required salt.
9. Mix well.
10. Heat the oil in the pan, once it's hot enough, take lemon size balls of batter and slightly flatten them with your palm to make vada and drop them carefully in the oil.
11. Fry them till golden brown.
12. Follow the same to remaining batter also.

Yum! Yum! Totakura vadas are ready to eat as evening snack to go with a cup of tea.

MY NOTE

Instead of totakura you can add palak also and  channa dal can be used instead of urad dal.
You may adopt many variations according to your taste.
With basic ingredients used one can improve cooking skills.