ANDHRA PULIYOGARE

 

 

 Puliyogare is a spicy,tamarind based rice dish popular in the South India. There are many different methods of preparing this rice across the South Indian states. I learned this easy puliyogare recipe from a cookery show. You can prepare this dish in the scant time available and it tastes like the authentic puliyogare involving elaborate procedure. 

 

 

 

 

INGREDIENTS

TAMARIND- LEMON SIZE

RED CHILLIES- 5-6 NOS

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE-

ROASTED FENUGREEK POWDER- 1/2 TSP

COOKED RICE- 1 CUP


FOR SEASONING


SESAME OIL- 1 TBSP

MUSTARD- 1 TSP

GRAM DHAL-1 TSP

BLACK GRAM DHAL-1 TSP

GROUNDNUTS- 2 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

GREEN CHILLIES- 2 NOS


METHOD

Soak tamarind in warm water and extract syrup and keep it aside. Prepare seasoning by heating sesame oil in a pan add mustard when it starts to splutter,add gram dhal,urad dhal,asafoetida,groundnuts,curry leaves,red chillies,green chilies,salt,fenugreek powder,turmeric powder and boil well.

Boil tamarind syrup till raw smell goes off and tamarind syrup becomes thick paste in consistency.

Now add cooked rice over the paste and mix well.

THATTAI MURUKKU

Thattai is a popular South Indian snack prepared during festivities.

INGREDIENT


RICE FLOUR- 2 CUPS

ROASTED GRAM DAL- 1 TBSP

BLACK GRAM DAL FLOUR - 1 TBSP

RED CHILLI POWDER- 1 TSP

SESAME SEEDS- 3 TSP

ASAFOETIDA- 1/4 TSP

BUTTER- 2 TSP

GRAM DAL- 1 TBSP

OIL FOR FRYING

SALT TO TASTE, CURRY LEAVES


METHOD

Dry roast rice flour and  urad dhal flour separately. Dry roast roasted gram dhal till crisp and powder it on cooling.Soak gram dhal for two hours and keep it aside.

In a wide bowl add rice flour,urad dhal flour,roasted gram dhal powder,chilli powder,asafoetida,salt, roasted sesame seeds,curry leaves,butter,soaked gram dhal and knead to little tight dough.

 

Grease banana leaf or a plastic cover with oil. Take out a small portion from the dough and flatten it on the greased surface.Using a fork or needle prick on the surface of the flattened thattais. This will prevent puffing and retain crispy texture.

 

 

Heat oil in a pan and gently fry the flattened thattais in oil till golden brown.

  

MEDU VADAI

Medu vada is a popular breakfast dish in South India. Its often served in combination with idli and pongal. Vada is also referred to as Indian doughnut


INGREDIENTS

URAD DAL- 2 CUPS

RICE FLOUR- 3 TSP

GREEN CHILLIES- 3 NOS

GINGER- HALF INCH

SALT TO TASTE

OIL FOR FRYING.


METHOD

Wash,rinse and soak urad dal for one hour. Drain the water and grind along with green chillies and ginger to thick batter.

Add salt and rice flour to the batter and flatten it on greased banana leaf or plastic cover.

Heat oil in pan and when it is hot,gently fry the vadas till it turns golden colour on both the sides.

Consistency of batter is very important for the perfect shape of vadas.

SOFT AND SPICY RAVA DOSA

 

Couple of months back,I decided to prepare rava/semolina uthappam- a quick,instant version of the authentic uthappam. This dish is preparing by whisking semolina and curd to a thick smooth batter. After the resting time of thirty minutes,the batter is spread on a hot tawa and varied veggies like; onion,tomato,capsicum,carrot,coriander leaves are added as a topping over the uthappam on one side.

When I rummaged through my refrigerator, I couldn’t find appropriate veggies for uthappam; hence I digressed from my original plan and settled on something else. This is how I discovered a new dish.

I had a stock of staple ingredients like semolina and rice flour at home. Hence,for two cups of semolina,I took a tablespoon of rice flour,two cups of sour buttermilk and whisked it thoroughly to a smooth batter consistency and allowed it to rest for 25 minutes.

After the resting time,I took the batter,added a teaspoon of chilli powder,salt and a cup of water and whisked it again. I prepared a seasoning- Heat 2 tsp of oil,crackle mustard seeds,cumin seeds,asafoetida,curry leaves. Add the seasoned ingredients to the batter and mix well. Heat a tawa and drizzle some oil and when it is hot enough, spread the batter and drizzle some oil on the batter and the sides for a crispy texture. After its cooked,gently flip it to the other side and cook. While writing about this dish on my blog,I was unsure of the name and at last decided to name it as ‘soft rava dosa’; because the texture is neither thin as dosa nor very thick as uthappam. Thus,then on,this dish has become my ‘go-to’ breakfast.

I can well assure you that its really a foolproof recipe and you can attempt it with ease. For best results,use non-stick tawa/ pan.

INGREDIENTS

RAVA/ SEMOLINA- 2 CUPS

RED CHILLI POWDER- 1 TSP

CUMIN SEEDS-  1 TSP

ASAFOETIDA- 1/4 TSP

SALT TO TASTE.

OIL FOR PREPARING DOSA

WATER FOR MIXING



METHOD

Mix rava,water,cumin seeds,red chilli powder,salt and asafoetida to little thick batter and allow it to stand for one hour for better results.

Heat dosa pan and apply oil. When the pan is hot enough, pour the batter and spread it gently.

Drizzle oil on the sides and on the surface and when cooked,flip it to the other side and cook till both the sides turn golden brown in colour.

 

 

RAVA UTTAPPAM / SEMOLINA UTTAPPAM

INGREDIENTS


RAVA / SEMOLINA- 2 CUPS

BUTTERMILK- 3/4 CUP

CUMIN SEEDS- 1 TSP

SALT TO TASTE

TOMATO CHOPPED- 2 NOS

ONION CHOPPED- 2 NOS

CURRY LEAVES CHOPPED- 1 SPRIG

GREEN CHILIES CHOPPED- 2 NOS

METHOD

Mix rava,buttermilk ,cumin seeds salt and allow it to rest for 30 minutes. In a bowl add chopped veggies,green chillies,curry leaves,salt and mix well and keep it aside.

Apply oil on dosa pan and heat. Using a ladle slowly pour the soaked rava mixture.Drizzle oil on the sides and on the surface of the spread batter.

Now spread the mixed veggies over the surface and drizzle a spoon of oil on the veggies.Slightly press the veggies using dosa ladle.

When the uttappam is cooked gently flip to the  other side and cook till the veggies adhere to the uttappam.

SEMOLINA VADAI / RAVA VADAI

INGREDIENTS

RAVA- 2 CUPS

CURD- 2 TBSP

GINGER- 1/2 INCH

GREEN CHILLIES- 2 NOS

SALT TO TASTE

CURRY LEAVES- 1 SPRIG

CUMIN SEEDS- 1 TSP

ONION CHOPPED- 2 NOS

OIL- FOR DEEP FRYING







 METHOD



In  a wide bowl take above cited ingredients and mix well to tight dough. Allow it to stand for twenty minutes. Heat oil in a pan and take the dough and flatten it with a hole in the centre and deep fry till golden brown on both the sides.