Monday, February 11, 2013

PUNUGULU-ANDHRA BREAKFAST THALI

  • PUNUGULU
  • PUTNALA PAPPU PALLI PACHADI
  • SAMBAR


PUNUGULU/IDLY BATTER DUMPLINGS:
  1. Idli batter-2 cups
  2. All purpose flour-2 tbs
  3. Jalapeno peppers minced-1 ts
  4. Cumin-1 ts
  5. Onion finely chopped-2 tbs
  6. Salt-to taste
  7. Oil-for deep frying
ANDHRA RUCHULU-PUNUGULU
METHOD:
  1. Combine all ingredients in a bowl and mix well  without any lumps
  2. Heat oil and add this batter as little dumplings
  3. Fry till nice golden brown color and place on a paper towel to absorb excess oil
  4. Serve hot with chutney and sambar
PUTNALA PAPPU PALLI PACHADI/ROASTED CHENADAL PEANUT CHUTNEY:
  1. Roasted chenadal-1/2 cup
  2. Roasted peanut powder-1/4th cup
  3. Dry coconut powder-2 tbs
  4. Tamarind soaked in water-1/2 ts
  5. Coriander leaves-3 tbs
  6. Garlic pod-1
  7. Salt-to taste
  8. Cumin mustard-1 ts
  9. Uraddal splitted-2 tbs
  10. Oil-3tbs
  11. Dry red chilis-3
In a blender combine all ingredients add little water and make fine paste
heat oil add chilis,seeds,dal and add to the blended chutney

SAMBARINGREDIENTS
  • Frozen mixed veggies-1/2 cup boiled (beans,carrot,Sweet corn,bell pepper)
  • Pearl onion-6
  • Tomato puree-1/2 can
  • Tamarind paste-1 to2 tbs
  • Cooked tuvar dal-1 cup
  • Coriander leaves-2 tbs
  • Sambar powder-2ts
  • Red chili powder-1/2 ts
  • Dry coconut-1ts
  • Salt-to taste
  • Oil-2 ts
  • Cumin mustard-1ts
  • curry leaves-few
METHOD:
  1. Heat oil in a khadai and make seasoning add onions and saute well
  2. Now add veggies and tomato cook till tomato turns mushy
  3. Now add tomato puree,tamarind paste masala and powders
  4. Add lots of water and boil now add  cooked tuvar dal and leaves cook for few more minutes and serve