Wednesday, December 04, 2013

Masala Ponganalu(Stuffed Paniyaram)

for batter:
Rice 1cup
Urad dal/Black gram dal/ minapappu 1/2cup
                      Wash and soak rice and dal for 3-4 hrs. Grind as a dosa batter. It should be pouring consistency. cover and keep aside over night or 6-7hrs.note: Left over dosa batter is great for this ponganalu. it should be little sour.
Add little salt and red chilli powder to batter(adjust).

for stuffing:
Potato(boiled and mashed) 1cup
Onion finely chopped 1
Green chilli finely chopped 3
Curry leaves finely chopped 10
Corn 1/4cup
Green peas 1/4cupGinger finely chopped 1/2inch piece
Salt to taste
Turmeric powder 1/2-1tsp
coriander powder 1/4tsp

Popu:Cumin seeds 1/2tsp
Mustard seeds 1/2tspChanna dal 2tsp

1. Heat 2tsp oil in a pan add popu items one by one and fry.
2. Add onion, ginger, curry leaves fry for one minute.
3. Now add corn and green peas fry for 1minute.
4. Add green chilli, salt, turmeric powder mix well.
5. Now add mashed potato mix well and fry.
6. Finally add coriander powder mix well and remove from stove.

Stuffeing is ready.... now heat paniyaram pan.

 Take a bowl add batter little salt, red chilli powder mix well.
 Place the pan on stove and keep it medium to high flame and put oil in each impression.
   when the skillet is hot then take a spoon or small laddle pour batter about 1/2 level to each impression, add 2tsp Potato masala filling now and pour the batter to cover the stuffing.
  Keep the stove on medium flame, sprinkle little oil on top of ponganalu  cover and cook for 1 minute.

 Gently lift ponganalu with spoon/ponganalu lifter/ fork, they cooked completely then should come out easily with out sticking to the pan. Otherwise cook some more time.
         Turn/flip each one and cook for 2minutes and take out from the pan, completely cooked then should come out easily. 
  Again Pour/season with oil and do the next batch by following the same steps.

       Serve hot with curry leaves powder/ coriander spice powder or as it is.. or of your choice of sause

Thursday, August 08, 2013

Sunnundalu(Black gram dal laddu/Urad dal laddu))

Black gram dal(Minapappu/ Urad dal) 2cups
Grated Jaggery 1 1/2cup
Ghee 1 cup

1. Heat a pan, dry roast dal on low to medium flame till golden brown color, at this stage you feels good aroma of fried dal.
2. Now cool it, and grind as a powder.
3. Now add grated jaggery to urad dal powder.
4. Grind jaggery and urad dal powder together, it helps jaggery to mix well with urad dal powder.
5. Take this mixture into a mixing bowl, add melted hot ghee mix slowly until you get nice consistency to make laddu.
6. Make round shaped laddu's of this mixture using your palms.

Now...Delicious laddu(SUNNUNDALU) are ready to serve..

Store in a air tight container.

Saturday, August 03, 2013

Ponnaganti aaku fry

Ponnaganti aaku 1 bunch or 2cups
Channa dal 1/2 cup
Kobbari karam 2tsp(adjust to your spice level)
Turmeric powder 1/4tsp
Salt to taste
Oil 2tsp
Mustard seeds 1/2tsp
Cumin seeds 1/2tsp
Channa dal, urad dal 1/2tsp
Garlic cloves 3(chopped)

1. Wash and soak channa dal 1hr.
2. Heat oil in a pan, add popu items one by one and fry.
3. Now add soaked channa dal mix well with popu, add little water, cover with lid and cook for 5 minutes.
4. Now add washed ponnaganti aaku leaves to dal mix well.
5. Add salt, turmeric powder mix well, cover and cook it on medium flame.
6. Once the leaves & dal became soft add Kobbarikaram mix well.
7. Cook it 5 more minutes on low flame. Remove from flame and tranfer  into a serving bowl..

Serve hot with chapathi & rice..

Wednesday, April 03, 2013

Nuvvula Laddu(Sesame seeds laddu)

Nuvvulu(White sesame seeds) 2cups
Grated Jaggery/bellam 1cup
Cardamom powder 1/2tsp
Ghee 2tsp
1. Dry roast nuvvulu/sesame seeds in a heavy bottomed pan till they get light golden color or until you smell good aroma of fried sesame seeds.
       Do not burn sesame seeds while frying, fry in low to medium flame,  stir well.
       After frying tranfer sesame seeds into a plate and let them cool.

2. Now grind sesame seeds, grated jaggery and cordamom powder together into coarse powder.
3. Take this mixture into one bowl , add ghee combine well and shape small round balls(laddu) with this mixture and allow them to rest for some time, before storing into an air tight container.

if you want add nuts.

Tofu Masala

Tofu 1/2lb(cut into cubes)
Onion finely chopped 1
Tomato paste 1cup(tomato 2)
Green chilli(sliced) 2
Ginger-Garlic  paste 1/2tsp
Cloves 4
Cinnamon stick 1"pc
Cardamom 2
Bay leave 1
Salt to taste
Red chilli powder 1/2tsp
Turmeric powder 1/4tsp
Garam masala powder 1/2tsp
Coriander powder 1tsp
Cumin powder 1/2tsp
Coriander leaves chopped 1tbsp
Oil 2tbsp

1. Heat oil in a pan fry tofu on medium heat for 3-5 minutes and keep aside.
2. Same pan add 1 tsp oil, fry cloves,cinnamon, cardamom, bay leave.
3. Add onion, green chilli fry for 1 minute, add ginger-garlic paste fry until raw smell leaves the mixture.
4. Now add tomato paste mix well and cook.
5. Add Salt, red chilli powder, turmeric powder, Coriander powder, cumin powder mix well and cook on medium flame. Add one cup water mix well, allow it to boil.
6. Now add fried tofu to tomato mixture, mix well and cook on medium flame for 3-5 minutes.
7. Add garam masala combine well, finally add chopped coriander leaves remove from the stove.
Tofu masala is ready to serve....
          goes well with Chapathi, Parata, Roti.....

Sunday, March 10, 2013

Besan Laddu

Besan flour 2cups
Ghee 1cup(reduce it to 3/4 cup)
Sugar 1cup
Cardamom powder 1/2tsp
Cashew nuts & almonds(badam) 1/4 cup(fry with ghee)

1. Heat Ghee in a heavy bottom pan.
2. Add besan flour mix well, keep the stove on medium flame and roast the besan flour until it gets light golden brown color, it takes few minutes nearly 20-30 minutes.

3. Stir continuously while frying to prevent  burning, when it reached the color you can smell nice aroma of besan flour.
4. Switch off the stove and transfer the besan flour in to a mixing bowl.
5. Add sugar and cardamom powder mix well and let it cool for some time.
6. Add nuts mix well, if needed add little amount of ghee.
7. To make laddu's take 2tbsp warm besan mixture into your palm, gently press the mixture between your palms to make a round, smooth ball. Do the same for remaining mixture.
       let them cool completely before storing into an air tight container.

  • Roasting besan flour is an important thing in making besan laddu.
  • Careful to prevent buring of besan flour while frying and stir continuously.
  • After removing from the heat immediately transfer roasted besan flour into another vessel. 


Wednesday, February 27, 2013

Coconut Rice(Kobbari annam)

Basmati rice 2cups
          Wash and soak rice for half hour, cook with 3cups of water, while cooking add 2tsp ghee and mix well. After cooking spread the rice in a tray.

Grated fresh coconut 2cups
Ghee 2tsp
Salt to taste
Green chilli sliced 3
Red chilli 3
Ginger-Garlic paste 1tsp
Mustard seeds 1/2tsp
Cumin seeds 1tsp
Channa dal 1tsp
Urad dal 1tsp
Hing pinch(optional)
Cardamom 4
Cloves 4
Cinnamon 1inch
Oil 3tsp 

1. Heat oil in a pan, fry cloves, cardamom, cinnamon for few seconds.
2. Now add mustard seeds, cumin seeds let them crack, add urad dal, channa dal, red chilli fry for few seconds.
3. Add ginger garlic paste and fry, add cashew nuts, green chilli fry for few seconds.
4. Now add grated coconut mix well with popu, fry for 2-3 minutes.
5. Sprinkle salt over the coconut mixture mix well.
6. Now add cooked rice to coconut mixture mix well and keep it on low flame for 2-3 minutes remove from the stove, add finely chopped cilantro.

coconut rice is ready...... to serve hot........

While frying coconut stir well, keep the stove on low flame other wise the mixture burnt quickly.
you can use ghee instead of oil.
you can use only ginger paste or chopped ginger.

Tuesday, January 29, 2013

Methi Egg Fry(Bhurji)

Eggs  3
Methi leaves  1 1/2cup
Onion chopped  1
Salt to taste
Turmeric powder pinch
Red chilli powder  1/2tsp(adjust)
Dry garlic powder  1/4tsp
Oil  2tsp

1. Heat oil in a pan, fry onions for 2-3 minutes or till translucent.
2. Add cleaned methi leaves mix well, fry for 3-4 minutes.
3. Now add turmeric power, salt, red chilli powder, garlic powder mix well and keep the stove on medium flame and fry for 1-2 minutes.
4. Now add eggs to methi mixture and mix well, fry till egg is done.

Methi egg fry is ready to serve.........
Serve hot with Paratha or with chapathi.....

tastes good with rice also...

* You can also use chopped methi leaves.
* Use green chilli if u want instead of red chilli powder.
* I used dry garlic powder, if you want to use chopped garlic pods instead of powder then first fry garlic, then add onion. 

Wednesday, January 23, 2013

Onion pakodi

Onion sliced  3large
Basen flour  2cups
Rice flour  2tsp
Red chilli powder  1/2tsp
Green chilli finely chopped  3
Curry leaves finely chopped  2tbsp
Ginger paste  2tsp
Salt to taste
Cashews broken(soaked 10 mins)  15

1. In a mixing bowl take sliced onion, green chilli, curry leaves, ginger-garlic paste, salt, red chilli powder mix together well and leave aside for 2-3 minutes.
2. Observe onions releases some moisture, add basen flour, rice flour, broken cashews to onion mixture mix well to coat onions, if needed add little amount water to prepare the batter.
3. Now heat oil for deep frying, once oil get heated slowly add coated onions to hot oil and fry till  golden brown color, remove from pan, drain on a paper towel.

Crispy onion pakodi is ready to serve....

Do the same for remaining coated onions.

Serve hot with ketchup or with hot sauce....

Monday, January 07, 2013

Majjiga Chakralu(Challa Chakralu)

Sour curd 1cup
Rice flour 2cup
Besan flour 2tsp 
Unsalted butter 3tsp
Salt to taste
Green chilli paste 1tsp(you can use red chilli powder)
Sesame seeds 2tsp
Ajwain/coram seeds/vamu 1tsp
Oil for deep fry

1. In a mixing bowl mix all the ingredients except oil mix well using hand to prepare  firm batter.
2.  Now heat oil in a pan for deep fry.

3. Take small amount of batter into chakralu press, once oil get heated press the batter(chakralu) directly in hot oil on medium flame by rotating your hand on circular motion.
4. Fry chakralu both sides till they get lovely golden color.
5.Do the same process for remaining batter.

Cool Completely and store it in a air tight container for 7-10 days.


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