B – Bobbatlu/Puran Poli – Andhra Style

Tags

Andhra Recipes, Blogging Marathon, Sweets

Bobbatlu are a sweet dish made with Chana dal and gud/jaggery/bellam as the filling and the outer part is made with maida/all purpose flour.

In Andhra, the filling is called purnam. Using ghee generously will enhance the flavor of the sweet. I personally go with a smaller serving rather than compromising on the taste…😉

Preparation Time: 30 minutes + 20 minutes 

Cook Time: 2 minutes per bobbattu 

Serves : 5-6

Ingredients:

For Purnam/Filling:

Chana Dal/Senagapappu: 1 cup

Water: 2 cups 

Jaggery/Bellam : 1 cup

Elachi/Green cardamom: 3

For Outerlayer:

Maida/All purpose flour: 2 cups 

Sooji / Rava : 2 tablespoons 

Salt: 1/2 teaspoon 

Water : 300 ml

Oil : 1 teaspoon 

Method:

Wash and pressure cook the Chana dal for 4-5 whistles. Cool it off and press with a spatula to make a smooth paste. 

Add jaggery, Elachi powder and put it on the stove and cook until it forms into a ball. About 20-25 minutes. Let it cool of for at least 30 minutes.

Mix all ingredients for the Outerlayer and keep aside.

Now take the filling and make golf ball size balls. Take the maida ball, and make big lemon size balls.

Press them into a small puri with your hands, place the filling, close it and place it on a greased sheet and press into a 6-8″ diameter.

Heat a tawa, place the bobbattu on it, fry each side for 30 seconds and add ghee on each side and fry till golden brown.

Serve hot with some more ghee.

Day 2

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Join me for a Journey through the Cuisine…A to Z Andhra Cuisine

We are a group of Food bloggers doing a Blogging Marathon every month, 3 days all 4 weeks, each month. However during April and September, we do 26 days of nonstop blogging with Sundays off. The marathon is hosted by Srivalli from spicingyourlife.blogspot.com

This is my first time doing a Mega Marathon with this lovely group.

So, the challenge I chose is making a dish from A to Z letters and all Andhra dishes. One post daily with Sunday’s off.

It was nice to bring out some old time dishes that I can share…

Butter Chicken

Tags

Chicken Recipes

Butter Chicken or Murgh Makhani is a very famous Indian dish all over the world. It’s roots are from Punjabi Cuisine. 

The dish goes well with some fresh hot naans, parathas or jeera rice.

Preparation Time: 10 minutes 

Chicken Marinate Time: 2 hours total

Cook Time: 30 minutes 

Serves: 5-6

Ingredients:

Chicken Marinate: (First one)

Boneless and Skinless Chicken : 1 kg

Red Chili powder: 1 1/2 teaspoon (Use Kashmiri chili powder if possible)

Lemon juice : 1 medium size lemon

Oil : 1 tablespoon 

Salt to taste

Dry roast and grind ( spices for 2nd marinate)

Cloves : 6

Cardamom: 6

Black peppercorns: 10

Cinnamon: 1″ stick 

Bay leaves: 2

Almonds : 10

Others:

Onion: 2 medium chopped 

Yogurt/Curd: 1 cup

Tomatoes: 3 large (purée them in a blender)

Ginger garlic paste: 1 tablespoon 

Turmeric: 1/2 teaspoon 

Coriander powder: 2 teaspoons

Cumin powder: 1 teaspoon 

Kasoori Methi : 2 tablespoons crushed

Chicken stock: 2 cups

Butter: 3-4 tablespoons

Cilantro/coriander leaves: To garnish 

Method:

Take all ingredients listed for 1st marinate, mix well and keep in the refrigerator for 1 hour.

Dry roast the ingredients listed, cool them off and grind into a fine powder. Add the masala, turmeric, coriander powder, cumin powder and yogurt to the chicken, mix well and marinate for 1 more hour.

Heat 3 tablespoons of oil in a large pan, add onions and sauté till they turn pink and add ginger garlic paste. Fry for 2 minutes. Add the marinated chicken and fry for 7-8 minutes. 

Add tomato purée, chicken stock, salt, kasoori methi, mix well and cook on medium heat for 15-18 minutes until the gravy is thick but not dry. Add butter, mix well and cook for 1 minute. Turn off the stove.

Garnish with a dollop of butter and cilantro and serve hot with naan, paratha or rice.

Biryani Masala

Biryani Masala is a fresh blend of spices that is used in biryani to get a nice flavor.

Preparation Time: 5 minutes 

Roast Time: 2 minutes 

Makes : 1/2 cup

Ingredients:

Cinnamon: 2″ stick

Fennel Seeds/Saunf : 2 teaspoons 

Cumin Seeds/ Jeera : 1 teaspoon 

Green cardamom/Elachi: 5

Cloves/Laung : 5

Bay leaves: 2

Mace : 2

Stone flower: 3

Star Anise : 1

Black pepper: 1 teaspoon 

Coriander seeds: 3 tablespoons 

Red chili powder: 1 tablespoon

Method:

Dry roast all the ingredients listed above except the chili powder for 2 minutes.

Let them cool off and grind them into a fine powder. Add red chili powder and grind one more to mix well.

Store unused masala in an airtight container for upto 2-3 weeks.

Simple Masala Biryani

Tags

Biryani

Masala Biryani is a very simple biryani made with fresh ground masala powder, coconut milk and cilantro. 

You can serve the Biryani with any gravy or raita. This is ideal for lunch boxes as well.

Preparation Time: 10 minutes 

Cook Time: 25 minutes 

Serves: 4-5

Ingredients:

Basmati Rice: 2 cups

Ghee : 3 tablespoons 

Onion : 1 large sliced

Ginger garlic paste: 1 tablespoon 

Cilantro/Coriander leaves: Small bunch chopped 

Coconut milk: 1 cup 

Water : 1 3/4 cups

Fresh ground biryani masala: 1/2 cup

Salt to taste 

For Biryani Masala: (Makes 1/2 cup)

Cinnamon: 2″ stick

Fennel Seeds/Saunf : 2 teaspoons 

Cumin Seeds/ Jeera : 1 teaspoon 

Green cardamom/Elachi: 5

Cloves/Laung : 5

Bay leaves: 2

Mace : 2

Stone flower: 3

Star Anise : 1

Black pepper: 1 teaspoon 

Coriander seeds: 3 tablespoons 

Red chili powder: 1 tablespoon

Method:

Wash and soak rice for 30 minutes.

Dry roast all ingredients except red chili powder, let them cool and grind into a smooth powder. Add chili powder and grind one more time. 

Heat ghee in a vessel and add onions and sauté till they turn light brown. Add ginger garlic paste and fry for 30 seconds. 

Add the masala and fry for 30 seconds. Add cilantro, coconut milk, water, salt and bring it to a boil. Add drained rice and bring it to a boil again.

Close lid and simmer the stove for 15 minutes until the rice is done. Wait for 10 minutes and fluff it with a fork.

Serve hot with gravy or raita.

Buffalo Chicken Wings

Tags

Chicken Recipes

Spicy Chicken Wings are a good starter or a side. When made fresh, the taste is amazing. 

It’s really easy to make the wings as per your taste that are better than the restaurant ones.

Preparation Time: 5 minutes 

Cook Time: 5-7 minutes per batch 

Serves : 2

Ingredients:

Chicken Wingettes: 1 kg

Buffalo Wing Sauce: 1/2 cup

Method:

Wash and pat dry the Wingettes. Heat oil for deep frying and fry them 5-6 pieces as a batch giving some cooking space. Fry till golden brown on all sides, this should take about 5-7 minutes. 

Take the fried Wingettes and pour the sauce and toss immediately and serve hot with some blue cheese or ranch dressing.

Note: As soon as you drop the Wingettes in the oil, they will splatter a lot so use a splatter guard or move away from the stove quick so you don’t have oil all over you.

Egg Dosa

Egg Dosa is a simple dosa where kids will love the variety and it’s nutritious for them.

If you have chutney or not, this dosa works well because of the spices in it.

Cook Time: 2 minutes 

Serves: 1

Ingredients:

Dosa batter : 1 1/2 laddle or enough for 1 dosa

Egg : 1

Red chili powder: 1 big pinch

Coriander powder: 1 big pinch

Salt to taste 

Oil 

Method:

Heat the tawa, spread the dosa batter, break the egg and pour it over the dosa.spread it out quickly. Add the spices. Let the dosa steam and turn and cook for 1 minute until the egg is done.

Serve hot with coconut/peanut chutney or as is.

A – Aavada /Dahi Vada – Andhra Style

Tags

Andhra Recipes, Blogging Marathon

Aavada is a traditional Andhra Dish where Urad dal Vada is soaked in Majjiga Charu/Pulusu which is tempered and spiced yogurt/curd. 

We are starting mega marathon this month 26 days, 26 recipes and every day, the letter of the food changes A-Z. I chose Andhra Cuisine for the entire month. 

So, here’s my first day with Avada a dish which is loved by entire family. 

Preparation Time: 10 minutes 

Dal Soaking Time: 5-6 hours

Blending Time: 10 minutes 

Cook Time: 2 minutes per batch 

Avada Soaking Time : 3-4 hours

Serves: 5-6

Ingredients:

For Vada:

Urad Dal with skin/pottu Minappappu: 2 cups

Green Chilies: 6-8 chopped 

Ginger : 2″ piece chopped 

Salt to taste

For Spiced Yogurt/Curd  or Majjiga Charu:

Yogurt/Curd: 4 cups

Onion : 1 large cut in half and sliced

Green chilies: 10 cut in half

Ginger: 2″ piece 

Garlic: 5 cloves 

Turmeric: 1 teaspoon 

Curry leaves: 2 sprigs

For tempering:

Dry red chilies: 3 

Minappappu/Urad dal : 2 teaspoons 

Jeera/ Cumin Seeds : 1 teaspoon 

Aavalu/Mustard Seeds : 1 teaspoon 

Method:

Soak the dal for 5-6 hours, then wash and rinse well to get all the skin off.

Add Ginger, green chili pieces and grind into a fine batter. Add very little water. Add salt and mix well once done.

Take the yogurt in a large bowl, add turmeric and onions, mix well. 

Take green chilies, ginger and a pinch of salt in a small blender or mortar and pestle and make a rough paste.

Heat 2 teaspoons of oil for tempering, add all the ingredients listed and fry for 1 minute until the seeds are golden and the mustard seeds splatter. Add the green chilli paste, chopped garlic and fry for 1 minute. 

Add this to yogurt and mix well. Crush the red chilies into pieces for better flavor.

Heat oil for deep frying, take a large lemon size ball and make Vada shape on a plastic sheet or a paper. Add 3-4 vadas to the oil and fry them in batches.

Once they are golden brown, take the Vada, drop it into a bowl of water. After 1 minute, Gently squeeze the vadas by placing them between your palms and drop into yogurt.

Let them soak the yogurt and spices for 3-4 hours before serving. Refrigerate the leftovers for 2-3 days.

Day 1

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Masala Paratha

Tags

Blogging Marathon, Indian Breads

Masala Paratha is a very simple and quick paratha to make. It can be served with any gravy or simple raita.

I got this recipe from my friend Renu couple of years ago when we were discussing about easy paratha recipes that kids would like.

So, it came in handy during this Blogging Marathon Quick meals segment.

Preparation Time: 10 minutes 

Cook Time: 2 minutes per paratha 

Serves: 3

Ingredients:

For the Dough:

Wheat Flour : 2 cups

Oil : 1/2 teaspoon 

Ajwain/Carrom seeds: 1/2 teaspoon 

Salt to taste

Others:

Red Chili powder 

Chat Masala 

Wheat flour

Ghee

Method:

Mix all ingredients listed under to mix the dough with enough water ( changes depending on the flour, it was 3/4 of a cup for me) and knead to a chapati dough consistency.

Cover and let it rest for 10 minutes.

Make little bigger than golf ball size balls and roll into a 6″ round. Smear some ghee, add some chili powder, chat masala and dry wheat flour.

Cut it and roll it as shown in the picture and roll back into a round or oval shape paratha to get flakes inside.

Heat a tawa and fry on both sides, add some ghee and fry for 30 seconds on each side.

Serve hot with any gravy or raita.

This is my post for Blogging Marathon #62, Week 4, Day 2.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

Dimer Biryani – Bengali Cuisine

Tags

Biryani, Blogging Marathon

Dimer biryani is a flavorful biryani where rice is cooked with coconut milk and yogurt/curd and topped with fried masala eggs. 

When you cook it in a pressure cooker, you can cook the biryani from start to finish in 20 minutes as there is no need to soak the rice. 

Preparation Time: 5 minutes 

Cook Time: 20 minutes 

Serves : 4-5

Ingredients:

Onion: 1 large sliced 

Tomato: 1 large chopped 

Green chilies: 4 slit 

Potatoes: 2 medium peeled and diced

Ginger garlic paste: 1 tablespoon 

Yogurt : 3 tablespoons 

Coconut milk: 1 cup

Red chili powder: 1/4 teaspoon 

Rice: 1 1/2 cups washed and drained 

Salt to taste 

For Eggs:

Eggs : 4 hard boiled

Red chili powder: 1/4 teaspoon 

Turmeric: 1/4 teaspoon 

Salt to taste 

For Tempering:

Green cardamoms/Elachi: 6

Cloves/Laung: 6

Cinnamon: 2″ stick 

Method:

Heat 2 tablespoons of ghee in a pan and add all ingredients listed for tempering and fry for 1 minute. Add onions and green chilies and sauté till they turn translucent, this should take about 2 minutes. 

Add ginger garlic paste and fry for 30 seconds. Add tomatoes and cook for 1 minute. Add potatoes and cook for 1 minute. Add yogurt, coconut milk, water, red chili powder, rice and salt, mix well. Bring it to a boil and cook on medium heat for 15 minutes stovetop or 3 whistles in a pressure cooker. 

In the meantime, cut the boiled eggs in half, heat 1 tablespoon of ghee in a pan and fry them by adding listed ingredients.

Turn off the stove and serve hot with raita topped with masala eggs.

Blogging Marathon #62, week 4, day 3.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62