Friday, November 2, 2012

ANDHRA BREAKFAST THALI

    UGRANI:Seasoned Rice puffs upma
  • BAJJILU:Chili and onion fritters made with Chick pea flour batter
  • PUTNALA PAPPULA PODI: Roasted Chandal powder blended with spices and garlic
  • PACHADI: Pickle Tomato pickle


UGRANI RECIPE INGREDIENTS AND METHOD:
  1. Puffed rice or borugulu or bongulu
  2. Onion chopped
  3. Green chili paste
  4. Turmeric-1/2 ts
  5. Tamarind paste
  6. Salt
  7. Oil-2 tbs
  8. cumin mustard-1ts
  9. Urad and chenadal-2 ts
  10. Curry leaves-4
ANDHRA RUCHULU-ANDHRA BREAKFAST THALI
METHOD:
  1. Soak puffed rice in water for a minut squeeze and set a side
  2. Heat oil in a pan add seeds and dals,when they turn light brown add curry leaves onion
  3. fry for a minute and till soft add salt,turmeric,chili paste,tamarind paste and little water say 5 tbs
  4. now add the puffed rice mix and serve
2)MIRAPAKAYA BAJJILU AND ULLIGADDA BAJJILU(CHILI FRITTERS AND ONION FRITTERS)

INGREDIENTS:
  1. Chik pea flour/besan/chenagapindi6tbs
  2. rice flour-2 tbs
  3. Long chilis indian variety-8
  4. Onion chopped into circles -2 whole
  5. Ajwain or carom seeds/vamu-1/4th ts
  6. Salt-to taste
  7. Baking soda-pinch
  8. Oil-for deep frying the fritters
METHOD:
  1. Mix flours salt,carom seeds,baking soda and add some water whisk well to avoid  lumps
  2. Now dip each chili in batter and fry till done
  3. similar way dip onion rings in batter dip in batter to coat evenly and deep fry in oil
  4. Sprinkle amchur,red chili powder black salt on each fritter for extra taste
INGREDIENTS FOR PAPPULA PODI/SPICY ROASTED CHENADAL POWDER:
  1. Roasted chenadal/putnala pappu/putnalu-fistful
  2. Dry coconut powder-3 tbs
  3. Red chili powder-1 ts
  4. Cumin-1ts
  5. Garlic pod-1
  6. Salt-to taste
  7. Oil-1 ts
  8. cumin mustard-1 ts
  9. curry leaves-4
METHOD:
  1. Blend all ingredients to fine powder
  2. Make seasoning  and add to the blended powder and serve
TOMATO NILUVA PACHADI -click on this link tomato-allam-niluva-pachadi for the recipe