Biyyam Pindi Carrot Roti ~ Rice Flour Carrot Roti

Ingredients:

• Rice flour- 2 cups
• Onion- 1 small chopped
• Grated Carrots-4 no
• Green chilies-3no
• Cumin seeds-1/2tsp
• Curryleaves-few
• Salt to taste
• Cooking Oil

Preparation:

• Take a blender/Jar ,add green chillies,salt,curry leaves,Cumin seeds and grind it to a paste.
• Take a bowl,add the rice flour,onion,grated carrot,grounded paste and make a smooth ,fine dough.
• Add water if needed.
• Finally add a drop of cooking oil and move the dough so that the oil is applied to the dough with out sticking to the container.
• Cover it with a lid and let it sit for 10 minutes.
• Now make a small balls from the dough and make a circle shaped with the fingers and applying little oil.
• Heat a pan and cook it well on both sides by turning the Pancake.
• Serve it hot with Spicy powder or Chutney!!

Happy India Republic Day Celebration With The Tri_Color Idly's

Happy Republic Day Wishes

 To the Nation & all the Indians those who visit my blog From India & Abroad Indians.

This is a variety of Idli for the kids to attract them and making a habbit to eat Idli's for those kids who doesn't like.I tried this for my boy in two methods & and he liked both variety of Idli.So soon posting this for all as a "Republic Day" Special.Hope you all will enjoy these Tri-Color Idly's.

Ingredients:(For Variety-I)

• Idli batter
• Salt to Taste
• Grated Carrot-little
• Frozen Peas- few
• Idli Mould
• Ghee/Oil -little

Preparation Of Idli Batter:

• Urad dal- 1cup
• Idli Ravva-3 cups.(Actually we take 1:2 ratio;I use more ravva)
• Steel vessel with Lid.

Process:

• Soak the dal & the ravva separately in a vessel with the water for atleast 3hrs.
• Remove all the water.
• Now grind the dal using a mixy jar by adding very little water to get very smooth.
• Now squeeze the ravva from the water and add to ground urad dal batter vessel and mix well with hands.
• Cover it and allow to ferment for 8to 10 hours.
• You can see the raise in the level of the batter after it ferments.
• Idli batter is ready to make the Idli's.

Method:

• Grease the Idli Plates with the Ghee/Oil.
• In each mould add little carrot & peas.

• Then fill it with the Idli batter.
• Now pour water in a big vessel or Idli Cooker .
• Insert these stacks & close the lid.
• Steam Cook this for 15 mins.
• Till the Idli's are cooked and the batter should not stick.
• Remove the Cooked Idli's &  serve to the Lovely Kids.
• Enjoy!!

Ingredients For Variety-II

• Idli batter-1cup
• Salt to taste
• Tomato Chutney (Orange Idly)
• Mint Chutney (Green Idly)
• Water little

Method:

• Take little  amount of batter in to three equal portions.
• One part of the batter leave it by mixing little water & salt (White Idly)
• Remaining two portions of batter,in one bowl add tomato chutney & mix well.
• In the other batter add the mint Chutney and mix well.
• Now take Idly plates,Grease them with Ghee/Oil.
• Place little amount of Tomato chutney mixed batter,next White batter (Normal Idly Batter),Next Mint chutney mixed Idly Batter in to the Idly Moulds.
• Steam cook the Idly's for 15 to 20 minutes.
• Turn off the flame .
• Enjoy the Tri-Color Idly's

Punugulu

This item can be made easily if we have dosa dough readily at home.Dosa dough is not only used for making variety of dosa's,it can also be prepared Andhra famous snack item "Punugulu".It tastes excellent and goes well with the combination of tomato sauce or any other chutney (Coconut or Dhaniya /Coriander Chutney).I try these Punugulu regularly during evening time ; and also completes soon as soon as I preapare & serve it on  a plate to my Husband & my boy.So,the dosa dough helps to serve in various forms .Here goes the recipe.

Ingredients:

•  Dosa dough-1 cup
• Green chilly & Ginger paste-1tsp
• Salt -1 tsp ( as per taste)
• Cumin seeds-1tsp
• Sodium bicarbonate- a pinch
• Curry leaves- 6 to 8
• Coriander leaves- Finely cut
• Onion-1 finely chopped
• Maida - 2tbsp
• Oil to deep fry

Method:

• Take a large bowl,mix all the ingredients (Except the oil) and make a thick batter.
• Heat the pan by taking the sufficient oil for deep fry.Drop lemon size balls in to the oil and fry until golden brown.
• Drain these fried punugulu in to a paper towel .
• Serve these Punugulu hot with any Spicy powders or Chutneys.

Hope all would like to eat &Enjoy which are one of the most common snacks of Andhra Pradesh!!!

Note:

• You can also add chope dgreen chillies intead of ginger & chilly paste ,or red chilly powder for the Spicyness.
• Add peanuts for kids to taste them better.

Masala Besan Poori

Hi friends,this dish can be tasted as a morning breakfast or as a evening snack item.Looks like normal poori with wheat flour only the change is crisp pooris filled with the masala and frying the pooris.Kids can also like this simple Masala Besan Poori.So,here goes my recipe & Hope you try & like it.

Ingredients:

For the dough

• Wheat flour-1cup
• Salt to taste
• Water as needed to make the dough

For the Stuffing / Masala

This can be prepared in two types for stuffing the pooris.

1. Mix Cuminseeds,salt,lemonjuice,Besan/Gram flour,Ginger/Garlic paste,redchillipowder,finely chopped coriander and form in to a smooth dough using water and keep it aside by covering it.
2. Made with the following Ingredients.

Ingredients:

• Gramflour-1/2 cup
• Greenchillies-3-4 finely chopped
• Onion-1 cup finely chopped
• Salt to taste
• Redchillipowder-1 1/2 tsp
• Garammasala-1tsp
• Turmeric powder-1/2tsp
• Hing-2 pinches
• Cuminseeds-1/2tsp
• Ginger-1 '' grated
• Coriander-1 tbsp finely chopped
• Oil  for deep frying pooris or to cook poori on Tava

Method:

1. Heat a pan,add 1tbsp of oil,add cumin seeds.When it starts to crackle ,add green chillies,ginger and hing cook for sometime.
2. Add onions,and fry till they are translucent.Add chillipowder,garammasala,turmeric powder,,Hing & mix well.
3. Then add gram flour,and fry it till the raw smell of the flour is gone and cooked.
4. Add chopped coriander leaves and salt to taste and turn off the flame & keep it aside.
5. Let this mixture get cooled ,otherwise it will be a problem with rolling the pooris with fiulling inside.

Making the dough & Pooris

• Knead the wheat flour with water and salt to taste with water and keep it aside and let it sit for 15 minutes before rolling.
• Roll out the dough in 4cm diameter .Place 1tbsp of stuffing mixture or a lemon ball size dough from the above stuffing types of variety.
• Cover the edges .
• Roll it on the rolling board with the rolling pin or you can grease a big  polythene cover with oil and cover the reamaining polythene cover and roll it inorder not break the dough open.
• Make the rest of the pooris with the stuffing.
• Now heat a tava ,and place the poori and cook it on both sides by applying ghee or oil.Or else heat oil in apan for deep frying.

Aavadalu ( Dahi Vada ) / Perugu Vadalu

This is a very famous South Indian recipe goes for any Festival or Occassion.Ther are also called as Peruguvadalu in Andhra & Dahi vadain North India.Frying Vadas & dipping these to Curd seasoning is the main process.My Mom makes this dish Excellent and I trained from her and made me easier to prepare . When any Festival is coming soon in India,and the Son-in-Laws are arriving home means that time Mother-in-law being compulsory prepare these recipe either plain Garelu ,Plain Vada or Dahi vada.It Can be served as a Evening Snack or a Tiffin. I like this very much and  I tried it for this for the Bhai Dhooj festival for my brothers & you also have  a look towards my recipe to try.

Ingredients:

For Vada (Garelu)

• Urad dal-1cup (Soaked for 4 to 5 hours)
• Ginger-1inch
• Greenchillies-3no
• Salt-1tsp
• Oil for deep frying the Vada

For Dahi (Curd)

• Curd-4 to 5 cups
• Salt-2tsps
• Curry leaves-10
• Ginger Chilli paste-2tsp (1/2 inch ginger & 4 green chillies ground to fine paste)

For Seasoning:

• Oil-1tbsp
• Mustard seeds-1tsp
• Urad dal-1tsp
• Cumin seeds-1tsp
• Turmeric-1/4tsp (optional)
• Dry red chilies -3no breaks
• Hing-1/4tsp

Garnishing:

• Kothimeer leaves- chopped
• Grated carrot
• Sev or Bhoondi
• Pomegranate seeds for kids

Method:

1. Wash & soak 1 Cup Urad dal for 4-5 hours or whole night & make fine paste adding ginger & green chillies.The dough should be smooth but thick.(Add water only if necessary)
2. Beat curd and make it smooth.To it add green chilly ginger paste and salt and mix well.
3. Heat oil in apan,add Mustard seeds,Cumin seeds,and hing to it.When these starts spluttering add curryleaves  & red chillies and fry for few sec.
4. Add this seasoning to the beaten curd.
5. Heat sufficient oil in a pan for deep fry.Now add salt ,mix well & take a small ball of grounded Urad dal & place it on a plastic sheet.(Apply water if necessary to the plastic sheet)  (can also try using our palms or in India usually choose plantain leaf)
6. Make small circle and make a hole in the middle with your finger.
7. Now carefully drop the vada in the oil.In the same manner you can make remaining Vadas with the Urad dough.
8. Fry Until golden color .
9. Drain & drop them in the Curd mixture.Soak them for 20 to 30 mins.
10. Refrigerate & Serve them chilled with any garnishing you like to taste.Yummy Aavadalu /Dahi vada are ready ......enjoy.......!!

Variation:

• You can also add Onions,greenchillies,salt,Jeera & ginger pieces to the dough and fry this vada ,goes well with any spicy chutney.
• Also try the plain vada ,dipped in the beaten plain curd & serve this by sprinkling Chat powder on its top.

Tip:

• Adding salt to the dough before dropping vadas in to the oil,can 't make watery.
• Fried vadas can be placed in hot water for 10 minutes  & dipped in the curd can make smooth .

Like to post and share your comments if you have liked this recipe or tried it & You can also be a member of this site by sending recipes,house-hold tips, interesting issues to divya.chevuri2009@gmail.com

Bottlegourd Bread ~ Sorakaaya Rottey

Hi Friends, I like this Sorakaya Rottey very much.Its making is easy & very simple if we have rice flour and Bottle gourd.Its tastes good along with Coconut chutney or any other spicy pickles.This can be eaten as a morning breakfast or evening snack too.So here goes my recipe.

Ingredients:

• Bottlegourd-1cup grated
• Riceflour-1cup
• Greenchillies-3no
• Ginger-1/2''
• Cuminseeds-1/2tsp
• Curryleaves-3no
• Onion-1no chopped
• Oil to cook
• Polythene sheet-optional

Cooking:

• First make a fine paste in a mixy jar by adding greenchilies,Ginger,salt &;cuminseeds.
• Take a large bowl,add the riceflour,chopped onion,curryleaves and grinded paste and mix well with hands.
• Now add the grated bottlegourd paste an dcombine well to form a smooth dough.
• Now take a griddle / Tava,heat it .
• Keep the gas in low flame,take a small lemon ball size from the dough ,put it on the tava and press it to form a circle shape with the help of hands.(Or else you can make this on a polythene sheet )
• Keep small holes after completing the circle ,with the help of fork ,so that it cooks completely inside too.
• Apply oil and cook it on both sides.Covering it with a lid.
• Proceed to follow to make remaining breads.
• Serve it on a plate with any Pickle or Chutney of your Choice & Eat before it gets cooled to enjoy the taste.

Note:

• If you don't have a Bottle gourd in your Pantry ,you can folow the procedure by adding Lukewarm water.This is Called as Biyyampindi Rottey or Rice Flour Bread.

          If you have ever tried & liked my recipe & Tried ? Soon let to know others through your valuable Comments.

Sago/Sabhudana Punugulu

This is a evening snack item for kids .This snack is better if we have the Idly batter.So here it goes the way.

Ingredients:

• Idly batter-1 cup
• Sago/sabhudana-1 cup( soaked in yogurt/curd for 2hrs)
• Onion-1 finely chopped
• Green chillies-3 small size finely chopped
• Jeera-1 tsp
• Curryleaves-few
• Salt to taste
• Rice flour/Vari pindi-1/2 cup
• Oil for deep frying

Idly batter Preparation:

• Soak 1 cup Urad dal and Idly ravva 2cups for 2hrs .
• Grind the urad dal in a mixy jar and make it paste/batter.
• Now add the Idly ravva removing complete water to the Urad dal paste.
• Idly batter is ready.

Sago punugulu Cooking process:

• Take a bowl/Vessel and pour Idly batter and soaked sabhudana and mix well without forming any lumps.
• Now add finely choped onions,green chilies,curryleaves,jeera to the above mixture and form a medium batter.(Batter consistency should not be too liquified(watery) nor too hard) it should be able to form like a ball and able to drop into the oil.
• Now add the rice flour to the above mixture slowly and continuously stirring with a spatula without forming any lumps.
• Make lemon sized  balls from the above mixture.
• Heat oil in a cooking pan and put the balls in that oil and allow to deep fry till  it turns golden brown color .
• Turn the balls with a spatula to cook/fry well.
• Remove balls from oil and take it in to a tissue paper to remove the excess oil.
• Serve these punugulu with tomato sauce/hot sauce/chutney.