Masala Dosa

Tags

Andhra Recipes, Breakfast dishes

Dosa is a popular breakfast from South India. Dosa is a such a versatile dish that can be made with various filling or toppings. Masala Dosa is made with a potato filling. Serve it with some Andhra Senakkaram and ghee or Peanut and Coconut Chutney for Tiffins.

Preparation Time : 5 minutes

Cook Time : 3 minutes

Makes : 5-6 dosas

Ingredients :

Dosa Batter : 2 cups

For potato filling:

Potatoes: 4 medium boiled, peeled and mashed

Red chilli powder : 1 teaspoon

Onion : 1 small finely chopped

Coriander powder : 1/2 teaspoon

Cumin powder : 1/2 teaspoon

Ginger powder : 1/4 teaspoon

Chaat masala: 1/2 teaspoon

Cilantro/ coriander leaves : 3 tablespoons

Salt to taste

Instructions:

Take all the ingredients listed under for potato filling and mix well to combine.

Heat a dosa tawa, pour a large laddle full of batter on the tawa,  add 4-5 tablespoons of potato filling in the middle of the dosa as shown in the picture. Add a teaspoon of oil in the edges. Let it roast until the sides lift and dosa turns golden brown.

Take the dosa off the pan and serve immediately with some karam or chutney.

Carrot and Coriander Gunta ponganalu / Paniyaram

Tags

Andhra Recipes, Breakfast dishes

Ponganalu or paniyaram are ball shaped dumplings made with idli or dosa batter. These are one of the breakfast dishes made in South India. These Carrot and Coriander Ponganalu/Paniyaram is a simple dish made with Idli batter, grated carrot, coriander leaves and tempering. The Ponganalu taste delicious and it’s a good way to serve veggies and greens for breakfast.

You can find non stick pans and cast iron pans. I like the non stick pan as there is no need of oil in making this delicious breakfast.

Preparation Time: 5 minutes

Cook Time : 10-12 minutes

Makes : 24

Ingredients:

Idli Batter : 1 1/4 cup

Coriander leaves : 1 cup chopped

Carrot : 1 cup grated

Onion : 1 small chopped

For Tempering:

Jeera : 1/4 teaspoon

Mustard seeds : 1/4 teaspoon

Urad dal : 1/4 teaspoon

Curry leaves : 1 sprig

Method:

Take the idli batter in a bowl and add the chopped coriander leaves, grated carrot, chopped onions and mix well.

Heat oil for tempering, add the ingredients listed under for tempering except curry leaves and let the seeds splatter. Add curry leaves and add tempering to the batter.

Using a spoon, put the batter into the paniyaram pan and place the pan on the stove on medium heat. Close lid and cook for 5 minutes, turn the paniyarams and cook for another 5 minutes or until the outer layer is golden brown and crisp.

Serve hot with coconut chutney, peanut chutney or podi.

Pesarapappu Gangavalli kura/ Moong dal purslane leaves curry

Tags

30 minutes or less, Andhra Recipes, Veg Curries

Gangavalli leaves are wild greens with a lot of health benefits. My friend sent me some homegrown fresh leaves and I wanted to try something different than cooking them with toor dal. So, cooked them with moong dal and the family loved it.

Preparation Time : 5 minutes

Cook Time : 30 minutes

Serves : 6

Ingredients :

Yellow Moong Dal : 1 cup (240ml)

Gangavalli leaves : 2 cups

Onion : 1 medium chopped

Curry leaves : 1 sprig

Green Chilli : 1 slit

Salt to taste

Red chilli powder : 2 teaspoons

Cumin powder : 1 teaspoon

For Tempering:

Dry red chilli : 1 broken

Urad dal : 1 teaspoon

Methi seeds : 5

Cumin : 1/2 teaspoon

Mustard seeds : 1/2 teaspoon

Instructions:

Heat oil in a saucepan, add all the ingredients listed under for tempering and saute until the seeds start to splatter.

Add onion, green chilli, curry leaves and saute until the onion is golden brown.

Add moong dal and fry for 5 minutes.

Add the leaves and cook for 3 minutes.

Pour 2 1/2 cups of water, mix well, close lid and cook for 15-20 minutes until all the water is absorbed and the dal is cooked but nut mushy.

Add salt, red chilli powder, cumin powder, mix well and cook for 3-4 minutes.

Turn off the stove, add some butter or ghee and serve hot with rice or roti.

 

Methi Ponganalu/Paniyaram

Tags

Andhra Recipes, Breakfast dishes

Ponganalu or paniyaram are ball shaped dumplings made with idli or dosa batter. These are one of the breakfast dishes made in South India. These Methi Ponganalu/Paniyaram is a simple made with Idli batter, methi/ fenugreek leaves, tempering. The Ponganalu taste delicious and it’s a good way to serve greens for breakfast.

You can find non stick pans and cast iron pans. I like the non stick pan as there is no need of oil in making this delicious breakfast.

Preparation Time: 5 minutes

Cook Time : 10-12 minutes

Makes : 24

Ingredients:

Idli Batter : 1 1/4 cup

Methi leaves : 1 cup chopped

Turmeric : 1 teaspoon

For Tempering:

Jeera : 1/4 teaspoon

Mustard seeds : 1/4 teaspoon

Urad dal : 1/4 teaspoon

Curry leaves : 1 sprig

Method:

Take the idli batter in a bowl and add the chopped methi leaves, turmeric and mix well.

Heat oil for tempering, add the ingredients listed under for tempering except curry leaves and let the seeds splatter. Add curry leaves and add tempering to the batter.

Using a spoon, put the batter into the paniyaram pan and place the pan on the stove on medium heat. Close lid and cook for 5 minutes, turn the paniyarams and cook for another 5 minutes or until the outer layer is golden brown and crisp.

Serve hot with coconut chutney, peanut chutney or podi.

Aratikaya Bajji/ Plantain Bajji

Tags

Andhra Recipes, snacks, Street Foods

Aratikaya Bajji / Plantain Bajji is a popular evening snack in Andhra. The process is pretty simple, Plantains are thinly sliced, dipped in batter and fried. As simple as that.

Preparation Time: 10 minutes

Cook Time: 3-4 minutes per batch

Serves: 2-3

Ingredients:

Aratikaya/Plantain : 2 large sliced as shown in the pic

To make the Batter:

Besan/Senagapindi: 1 cup

Rice Flour/Biyyappindi: 1/4 cup

Red chilli powder: 2 teaspoon

Baking soda: 1/2 teaspoon

Coriander powder: 1 teaspoon

Salt to taste

Water: 3/4 cup

Method:

Take a large bowl of water with salt, peel and cut the plantain and put the pieces in the water so there is no dis coloration.

Mix all ingredients listed under for batter to make your batter.

Heat oil for deep frying, dip the eggplant pieces into the batter and drop them into the oil. Fry them on both sides till they turn golden brown for about 3-4 minutes.

Serve hot with some hot sauce or ketchup.

Note: apply some oil on your hands and the knife before peeling  the plantains. It’s very sticky.

Beetroot Fry

Tags

Andhra Recipes, Veg Curries

Beetroot has so many health benefits. I love the taste of beetroot. The natural bright colour is really appealing.

Do try these other Beetroot dishes on the blog:

Beetroot Ponganalu/Paniyaram

Bengali Veg Chops

Beetroot Rice

Beetroot Spiced Drink

Preparation Time: 10 minutes

Cook Time : 10 minutes

Serves : 2-3

Ingredients:

Beetroot : 250 grams peeled and diced

Red chilli powder : 2 teaspoons

Turmeric : 1/2 teaspoon

Cumin Powder : 1/2 teaspoon

Coriander powder : 1/2 teaspoon

Amchur : 1/2 teaspoon

Salt to taste

Curry leaves : 1 sprig

For tempering:

Chana dal : 1/2 teaspoon

Urad dal : 1/2 teaspoon

Dry red chilli :1 broken

Cumin seeds : 1/2 teaspoon

Mustard seeds : 1/2 teaspoon

Instructions:

Heat oil in a pan, add all the ingredients and saute for 1 minute until the seeds start to splatter.

Add curry leaves, beetroot, salt and cook for 5-7 minutes.

Add the spices, toss well and cook for another 5 minutes.

Serve hot with rice and rasam.

 

 

Garlic Bread

Tags

Baked Foods, Italian, side dishes

Garlic Bread is a delicious side dish that goes well with any Italian meals. When made with fresh Italian bread, it tastes even better.

Preparation Time: 5 minutes

Bake Time : 10 minutes

Serves : 4-6

Ingredients:

Italian Bread: 1 loaf

Butter : 1/3 cup melted

Garlic : 2 cloves minced

Dried Oregano : 1/2 teaspoon

Red chilli flakes : 1/2 teaspoon (Optional)

Salt : 1/4 teaspoon

Method:

Preheat the oven to 375 degrees F/175 degrees C.

Slice the bread loaf into 1/2 inch pieces.

Place them in a cookie tray.

In a small bowl, mix rest of the ingredients.

Brush the butter mixture on the bread slices and bake them for 10-12 minutes.

Serve immediately as a side dish.

 

Saggubiyyam Vadiyalu/ Sago papad

Tags

Andhra Recipes, side dishes

Saggubiyyam Vadiyalu are South Indian accompaniment that goes well with dal rice or sambar rice. Summer months are apt to make these vadiyalu as they should dry nicely in the sun to cook well when deep fried.

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Drying time : 6-8 hours in hot sun

Makes: 50-60 vadiyalu

Ingredients:

Sago : 1 cup

Water : 5 cups

Dry red chillies : 3

Jeera/Cumin seeds : 1 teaspoon

Salt : 1 teaspoon

Instructions:

Wash and soak sago for 30-40 minutes. In a mortar, add red chillies, jeera and roughly smash them.

Heat water in a vessel and add soaked sago, red chilli paste, salt and bring it to a boil. Cook for 5 more minutes.

Let the mixture sit for 15 minutes before making the vadiyalu.

Take a plastic sheet or cotton fabric, take a spoonful of mixture and drop it.

Let the vadiyalu dry in the hot sun until they turn transparent.

Store in a airtight container.

When ready to serve, heat oil for deep frying and fry the vadiyalu.

 

Vadiyalu Pulusu

Tags

Andhra Recipes, Veg Curries

This pulusu is made with Minappappu Vadiyalu/Urad Wadia. You need a little harder vadiyalu to make this curry, if not they’ll get soggy.  I made this curry with homemade vadiyalu. You can use store bought ones too.

This pulusu is very much similar to Guddu Pulusu/ Egg gravy but a veg version.

Preparation Time: 10 minutes

Cook Time : 25 minutes

Serves : 5-6

Ingredients:

Vadiyalu : 3/4 cup

Onion : 2 large chopped

Green chilli : 1 slit

Turmeric : 1/2 teaspoon

Red Chilli powder : 2 teaspoons

Salt to taste

Jeera powder : 1/2 teaspoon

Coriander powder : 1/2 teaspoon

Tamarind pulp : 1 tablespoon

Jaggery : 2 tablespoons

For Tempering:

Oil : 2 tablespoons

Urad dal : 1 teaspoon

Dry red chilli : 1 broken

Jeera/cumin : 1/2 teaspoon

Mustard seeds : 1/2 teaspoon

Curry leaves : 1 sprig

Instructions:

Heat oil for deep frying, fry the vadiyalu till golden brown, strain and keep them aside.

Heat oil in a pan, add ingredients listed under for tempering except curry leaves and fry for 1 minute or until the seeds start to splatter.

Add curry leaves, onion, green chilli and saute until the onions turn translucent.

Add salt, red chilli powder, turmeric, fried vadiyalu and cook for 5 minutes.

Add 1 1/2 cups water, tamarind extract and bring it to a boil. Add jaggery and cook for another 3-4 minutes.

Once the curry is thickened a little, turn off the stove, garnish with coriander leaves and serve hot with rice or roti.

 

 

 

 

Jackfruit Seeds Fry

Tags

30 minutes or less, Andhra Recipes, Veg Curries

Jackfruit is an exotic fruit grown in tropical regions and it is a native fruit in South India. It has a lot of health benefits. The raw fruit is usually used as a meat substitute, seeds are edible in the fruit and has several health benefits. The ripen fruit is eaten raw or used to make desserts, ice creams etc.,

This Fry is made with the Jackfruit seeds. I used the seeds from ripen fruit but seeds from the raw fruit can be used. Boiling or pressure cooking the seeds give them a little softer texture where the white layer can be peeled off and cut to desired shape. These seeds can be consumed directly at this point or can be made into a fry or curry.

Preparation Time: 15 minutes

Cook Time : 10 minutes

Serves : 2-3

Ingredients:

Jackfruit seeds : 35

Turmeric : 1/4 teaspoon

Red chilli powder : 1 teaspoon

Coriander powder : 1/2 teaspoon

Salt to taste

For Tempering:

Oil : 2 tablespoons

Chana dal : 1/2 teaspoon

Urad dal : 1 teaspoon

Cumin seeds : 1/2 teaspoon

Mustard seeds : 1/2 teaspoon

Dry red chilli : 1 broken

Curry leaves : 1 sprig

Instructions:

After the seeds are separated from the fruit, let them air dry for 1 day. Peel the outer layer.

In a bowl, add some salt, seeds, 3/4 cup water and pressure cook for three whistles.

Once the pressure releases, take the seeds, peel the outer layer, cut the seeds into desired shape and keep aside.

Heat oil in a pan, add all the ingredients listed under for tempering except curry leaves and fry them until they turn golden brown and seeds start to splatter. Add curry leaves, cooked seeds and sauté for 1 minute.

Add turmeric, red chilli powder, salt, coriander powder, toss well and cook for another 8-9 minutes.

Serve with rice and rasam or eat as is.