Monday, September 24, 2018

Chocolate stuffed pancake balls.

Given a choice, my daughter would want pancakes/waffles for breakfast,lunch and dinner. Her favorites have always been chocolate chip pancakes and cinnamon waffles. This week she asked me to bring lunch to her school and I surprised her with these pancake balls. The girl who generally takes an hour to finish her food, finished these balls in a jiffy and made mommy so happy. Let me give you the recipe of this delicious dish that is approved my picky eater. 
Ingredients:
Pancake mix-1 cup
Chocolate chips-1/2 cup
Paniyaram or gunta ponganalu pan
Butter

Procedure:
1. Make pancake batter according to the instructions given on the pancake mix box.(I used Hungry Jack pancake mix).
2. To make the stuffed pancakes we are going to use paniyaram pan.(You can use cake pops pan too.)
3. Put the pan on the stove and grease the holes with butter using a brush. When pan is hot enough, pour batter into the holes. Don't fill the holes. Fill only halfway. 
4. Now add chocolate chips and pour the rest of batter on top.
5. Cover and cook for a minute. Then using a fork turn the pancakes and cook on the other side for a minute.
6. Serve the pancake balls either by dusting them with powdered sugar or with maple syrup.




Thursday, September 20, 2018

Punugulu

Punugulu are one of the popular deep fried snacks or street foods from Andhra Pradesh  They are made with idli or dosa batter. Although they are mostly savored as a tea time snack, you can serve them for breakfast too. They are quick and easy to make if you have leftover idli or dosa batter. I made mine with leftover idli batter. Without further ado, lets look at the recipe:
Punugulu with peanut chutney
Ingredients:
Leftover idli/ dosa batter: 1 Cup
Sooji: 2 tbsp
Rice flour: 2 tbsp
Cumin seeds-1/2 tsp
Onion:1, chopped fine
Green chillies: 5 to 6
Cilantro: few sprigs
Baking soda:1/4 tsp
Salt: According to taste
Oil: for deep frying

Procedure:

1. Take all the ingredients in a bowl and mix.


2. Add water if needed. The consistency of the batter should not be too thick(Punugulu won't fry properly) or too thin (they will absorb lot of oil). It should be slightly thick like pakora batter. If it is too thin you can add more rice flour if needed or add water if it is too thick.

3. Heat oil for deep frying. Test a small portion of batter in the oil. Adjust the batter after you see the texture of the fried punugu. 


4. Wet your hands and drop small balls of batter into oil. 
5. Fry till they turn golden brown.

6. Serve with chutney of your choice. Enjoy!!!!





Monday, August 20, 2018

Street style Murmura or Sukha bhel

Sukha bhel or dry bhel puri is one of the popular Indian street foods. This is very easy to make because it requires very few ingredients. Also, it doesn't take much time to make and it is less messy as compared to regular bhel puri. This chatpata dish is crunchy, tangy, spicy, and so scrumptious to eat 😋.


Without further ado, let us see the recipe:

Puffed rice: 2 cups
Onion:1, finely chopped
Tomatoes: 1, finely chopped
Green chillies: 2 to 4, finely chopped
Coriander leaves- a few, finely chopped, for garnishing
Sev: 1/2 cup
Roasted peanuts: 1/2 cup
Red chilli powder-1 tsp
Chaat masala powder-1/2 tsp
Lemon juice-1 tbsp
salt

Procedure:
  1. In a bowl take onion, chillies, tomatoes, sev, and peanuts. Add red chilli powder,salt, chaat masala powder and mix well.
  2. Add puffed rice to this mixture and mix.
  3. Now add lemon juice and mix well.
  4. Garnish with coriander leaves and serve immediately.


Note: I have kept it very simple but you can add grated mango, boiled potato and papdis to it and make it even more irresistible 😏. 

Sunday, August 19, 2018

Dosavakaya (Yellow Cucumber Pickle)

I love eating my rice with pickles and dosavakaya pickle is one of my favorites. The crunchiness of the cucumber pieces and the pungent spice mixture makes this pickle so irresistible. As a cook, I love it because it doesn't take much time to make, doesn't require much labor and it can be consumed within one day of making, unlike mango pickle which takes 2 to 3 days for the flavors to ooze out. 


Ingredients:
Yellow cucumber pieces: 2 cups
Salt: 2 tbsp
Red chilli powder: 3 tbsp
Mustard powder: 3 tbsp
Fenugreek powder: 1/2 tsp
Oil

Procedure:
1. Take cucumber pieces in a bowl and add all the dry ingredients and mix well with the vegetable pieces.
2. Add 4 tablespoons of oil and mix. The mixture should be wet but not dripping with oil because cucumber will eventually ooze water out so don't add too much oil in this stage.

3. Taste and adjust salt and red chilli powder at this stage. Transfer the contents to an airtight container and set it aside for 24 hours. 
4. Next day take a dry spoon and mix the pickle. You can see now that the water from cucumber, oil and spices give thick paste like consistency to the pickle.


5. Enjoy this pickle with rice and dal.


Tuesday, March 6, 2018

Pulusu atukulu


Pulusu atukulu/Poha Puliyogre is a spicy and tangy dish made by using Poha and pulihora sauce. This is easy to make and can be served as breakfast or as a tea time snack. The tangy flavor from tamarind, spiciness from all the spices and the crunchiness from peanuts makes this dish so yummy to eat. Without further delay let me give you the recipe 😊:

Ingredients:
Poha/Atukulu- 2 cups
Salt
For sauce:
Tamarind- Big lemon size
Red chillies-4
Sesame seeds-3 tsp
Coriander seeds-3 tsp
Cumin seeds-1 tsp
Fenugreek seeds- 1 tsp
Jaggery-2 tbsp
Turmeric powder-1/2 tsp
For seasoning: Mustard seeds, cumin seeds, red chillies, curry leaves, peanuts and hing.

Procedure:
1. First let us make the sauce:
  • Soak tamarind in 2 cups of hot water for 30 mins. Squeeze the juice and strain it to remove extra pulp and seeds and keep it aside.
  • Dry roast sesame seeds, coriander seeds, cumin seeds, red chillies and fenugreek seeds seperately and let them cool.
  • Once cool, grind them into powder.
  • Heat oil and add the ingredients mentioned in the seasoning. Add tamarind paste, salt, turmeric powder, jaggery and boil it for 20 minutes.
  • Now add the ground powder and simmer it til the mixture thickens. Let it cool.
  • Transfer the sauce into an airtight container.
2.  Soak poha in water for 5 to 7 minutes. Drain the water and squeeze poha so excess water comes out.
3. Add the tamarind paste to poha and mix. Adjust salt according to your taste and serve.

Notes:
  • Tamarind sauce can be stored in the fridge for more than a month.
  • Same sauce can be mixed with rice to make temple style tamarind rice.
  • The sauce tastes better after it sits for at least an hour after the preparation. 









Sunday, February 18, 2018

Gobi Paratha


Ingredients:
Wheat flour-2 cups
Water-1 cup
salt

For stuffing:
Cauliflower/gobi- 2 cups
Turmeric powder-1/4 tsp
Red chilli powder-1 tsp
Coriander powder-2 tsp
Cumin powder-1/2 tsp
Amchur powder-1/2 tsp
Garam masala powder-1/2 tsp
Cilantro-a few sprigs, finely chopped

Procedure:

  1. Mix wheat flour,salt and water into a dough and knead it well and keep aside.
  2. Grate cauliflower.
  3. Heat 2 tsp of oil and add grated cauliflower. Add all the dry masalas and fry till cauliflower gets cooked. We already out salt in the dough so don't add too much to cauliflower.
  4. Let the mixture cool.
  5. Divide the dough into balls and roll each ball into a disc. Put stuffing in the middle of the disc and close all the sides and roll it again.
  6. Heat tawa and put the rolled our paratha on the pan and fry till it turn golden brown. Drizzle oil while cooking and add a dollop of butter before serving.
  7. Serve with raita and pickle.



Sunday, February 11, 2018

Karam dosa (Dosa with red chutney)

One of my favorite breakfast options. My mom makes them the best. These dosas are very popular in Rayalaseema region of Andhra pradesh, India. Red chutney tastes so good that it takes a regular dosa to a next level. Let us get to the recipe without any delay.



Ingredients:

Dosa batter:

Rice-4 cup
Urad dal- 1 cup
Fenugreek seeds- 1/4 tsp
salt

For red chutney:
Onion-1
Roasted channa dal-1/4 cup
Dry coconut powder-1/2 cup
Salt
Red chilli powder-1 tsp
Garlic pods-1

Procedure:

1. Soak rice and dal in the water for 4 hours. Drain and then grind them into a smooth batter.
2. Let it ferment for 8 to 10 hours and then you can use it right away or refrigerate for later use.
3. To make chutney, grind roasted channa dal, salt, coconut powder, garlic and red chilli powder into powder.
4. Then add onion and grind it into a paste.
5. Heat a non stick griddle. Pour a 1/4 cup of batter in the center of the pan and spread it in circular motion to a diameter of 7 to 8 inches. Drizzle oil on the sides and let it cook for a minute.
6. Spread the red chutney and sprinkle some Pappula podi (optional) and serve it with coconut chutney or any chutney of your choice.

Note:
- If you like your dosa to be crispier then cook it on both sides before applying the chutney.
- Pappula podi is optional. You can sprinkle it if you want to reduce the spiciness of the chutney.

Friday, February 9, 2018

Tortilla Pizza



Ingredients:
Flour tortilla-1 
Ketchup-1 tbsp
Mozzarella cheese-1/4 cup

Procedure:
  1. Heat the tawa and cook the tortilla on a low flame. 
  2. When it start turning brown, take it off the tawa and put it on a plate and spread the sauce and put cheese.
  3. Now put the tortilla back on the tawa and cook till you see the cheese starting to melt. 
  4. Cut into pieces and serve.


Friday, January 19, 2018

Masala Pasta

Pasta with Indian twist

This is an Indian style pasta recipe made with penne pasta and loaded with spices to satisfy the Indian taste buds. 😏 This is a quick and easy to make dish which can be prepared under 25 minutes.


Ingredients:

Penne pasta-2 cups
Onion-1
Tomatoes-3 to 4
Ginger-garlic paste-1/2 tsp
Cumin powder-1/2 tsp
Coriander powder-1 tsp
Red chilli powder-1 tsp
Black pepper-1/2 tsp
Salt
Oil-4 tsp
Milk-1/2 cup (optional)
Carrot and Peas-1/2 cup
Coriander leaves-2 tbsp
Italian spice blend-1 tsp (optional)

Procedure:
  1. Boil pasta according to the instructions given on the packet. Drain and keep aside.
  2. Heat oil in a pan and add chopped onions, ginger-garlic paste and fry till the raw flavor is lost and onions turns translucent.
  3. Grind tomatoes and add the puree to the onions and fry till oil leaves the sides.
  4. Add all the dry powders and mix well. Now add the milk and bring the sauce to boil.
  5. Add the vegetables, salt and mix. Add 1/2 cup of water, cover and cook till vegetables become soft.
  6. Once veggies are done, add the pasta, Italian spices and mix well. 
  7. Garnish with coriander leaves and serve it hot along with garlic bread or some kind of soup.
Note:
  • I used penne pasta but you can use other varieties too.
  • You can add Parmesan or cheddar cheese while serving. 
  • I added only carrots and peas because we have a picky eater here but you can add other veggies like capsicum, broccoli etc.
  • You can customize this even more by adding more spices like cinnamon,cloves, cardamom, garam masala powder etc.
  • If you don't like ginger in your pasta then you can just add crushed garlic cloves.
  • Italian spice blend is optional too. Since I have that powder at home I added it. 





Paneer Bhurji

Inspired by Sanjeev Kapoor's "Masaledar tofu bhurji". This goes well with chapathi or plain parathas. Also can be used to make rolls or sandwiches. Bhurji means scrambled. So this is a scrambled paneer curry.

Ingredients:

Paneer- 200gms, crumbled
Onion-1
Tomatoes-2
Green chillies-4
Ginger- a small piece, grated
Turmeric powder-1/4 tsp
Cumin powder-1/2 tsp
Coriander powder-2 tsp
Red chilli powder-1 tsp
Salt
Coriander leaves- for garnish

Procedure:
  • Heat oil and fry onions along with ginger.
  • In a cup take all dry powders and make it into a paste with half cup of water.
  • After onions turn translucent, add tomatoes and fry till they are mushy.
  • Add the masala paste and fry till oil starts leaving the sides.
  • Now add paneer, salt and fry for 1 or 2 minutes. Don't let paneer cook for long. It should be soft when you take a bite.
  • Garnish with coriander leaves and serve.