PUFFED RICE UPMA(MURMURALA UPMA)

PREPARATION TIME :15 MIN

INGREDINTS:

6 Cups murmuralu/puffed rice/borugulu

1 big onion(chopped)

1 lemon

3 tbspn oil

1/4 tspn turmeric.

grind to paste: 4 to 5 greenchillies
1 tspn dry coconut powder
few springs corainder leaves
salt to taste
Add above ingredients in to grinder and make a fine paste.

FOR TEMPERING/TADKA:

1 Tspn mustards/cuminseeds

1 tspn urad dal

few springs chopped corainder leaves.

few springs curry leaves

PROCEDURE:

1.Take puffed rice/murilu in to a big bowl add cold water dip soak about 5 min check every 2 min check wether they are done, dont soak too much ,if you soak too much spoil the shape of murmura and stick to the bottom of the pan

2. Heated oil in a pan add above ingredints for tempering after they cracked then add chopped onion fry them till they become translucent

3. Add turmeric above frind grind paste then add soaked murmura/puffed rice stir nicely until that paste mixed to puffed oil

4. Now keep on a low flame, place a lid cook about 10 min, meantime mix it evenly .

5.finally sprinkle lemon ,corainder leaves mix well and serve with hot.

SERVE ANY PAKODI OR BAJJIS TO THIS PUFFED RICE THIS IS ANOTHER VARIATION TO SERVE MURMURALA UPMA, THIS IS MY STYLE.

TIPS:

1. Increase or decrease green chilies depends on your spice .

2.. Increase or decrease lemon depends on your sourness,sizeof lemon.

TINDORA FRY/DONDAKAYA FRY

IT IS VEY SIMPLE AND EASY RECIPE EVER BODY IS MAKING THIS FRY BUT HERE IAM GIVING ON MY STYLE .THIS IS MOM RECIPE I WOULD LIKE TO SHARE WITH EVRERYONE.

PREPARATION TIME: 20 MIN

INGREDEINTS:

1/4 KG Tindora/dondakaya(wash and dry, cut in to slices and keep it aside)

3 tbspn oil

FOR MAKING PODI/POWDER:

4 TO 5 Red chillies

2 tbspn dry coconut powder

1 tbspn dahlia/putnalu/pappulu

1 or garlic pods

salt to taste

add above ingredeints to the grinder and make a fine powder.
FOR TADKA:

MUSTARDS

Cuminseeds

1 tspn uraddal

Few curry leaves

PROCEDURE:

1. Heated oil in a pan add above seasoning for tempering after frying them add tindora/dondakaya slices frt them until they turn golden colour then add grounded powder mix it well now fry another 5 min on a low flame now switch off the stove

Now your TINDORA /DONDAKAYA FRY is ready to serve with hot rice or side dish for sambar.

CHANNADAL VADA(SENGAPAPPU VADALU)

Preparation time : 30 min

Ingredients :


1 cup yellow gram (chana) dal

1/2 cup onion finely chopped

Corainder leaves finely chopped

few springs curry leaves

1 tspn corainder seeds

4 green chillies

salt to taste

1 cinnamon

1 garlic pods

1/2 tspn ginger menced

FOR THIS MEASUREMENT MAKES NEARLY 15 TO 20 DEPENDS ON YOUR SIZE.

PROCEDURE:

1..Wash and soak dal for 6 hours.Keep 2 tbsp. dal aside, grind the rest,coarsely.

2.Add above spices one by one to the mixture grind with whole dal and make coarsely

now add rest of dal to that mixture mix it well and a pinch of soda.

3. Heat oil, make patties shaped like round with your palm or take a polythene sheet with the help of you can make patties also,let carefully in to hot oil ,fry on both sides until golden colour.

4. Now your channadal/senagapappu vadalu is ready to eat with any kind of chutney.

GUNTA PONGANALU

This is the authentic recipe of andhra.While preparing dosa batter
i will keep some thick batter outside for preparing guntha ponganalu.Left over dos a batter we will make guntha ponganalu.This one of our breakfast item.

ingredints:

left over dosa batter

1 onion(finely chopped)

7 to 8 greenchillies

few springs corainder leaves

few springs curry leaves

salt to taste
(grind greenchillies,some corainder leaves,curry leaves and make a fine paste)

required amount of water

3o mins presoaked chana dal

pinch of soda powder

PROCEDURE:

1.Take thick dosa batter . To this add finely chopped raw onions , 3o mins presoaked chana dal , sufficient salt ,and above green chilli paste,finely chopped coriander leaves and curry leaves and mix it will by adding required amount of water put it aside for 15 min.

2. Take nonstick guntaponganalu pan. Apply few drops of oil in all holes . Put this aside for 15 mins.After 15 mins has completed heat this pan . when it is hot add sufficient batter in all holes .dont overload the batter Put lid on top of it . Put flame in medium heat After 5 mins take a spoon and reverse each of them by balancing with that spoons
3. fry on both sides until they turn golden colour takeout the lid and check whether the batter inside is cooked .

If they are done then transfer them into a bowl .

Repeat the same process by adding little oil in all holes and pouring batter, etc,.

now your guntha ponganalu is ready to serve with coconut garlic podi/chutney
I usually serve this guntapnganalu with podi side some peanuts as show in the above photo.This is my authentic recipe /style .

garlic/coconut podi/powder:

1 cup grated dry coconut powder

3 to 4 redchillies

4 to 5 garlic pods

salt to taste.

grind above ingredints and make a fine powder this podi/powder store fow few months.
this powder can be used in many ways like tindorafry,bendhifry etc....

VADAPPALU(RICE FLOUR PURI)

VADAPPALU is famous breakfast in AP. It is not puri it is just like puri it will popup like puri that why i called it rice flour puri.Main ingredient is rice flour.This is my authentic family recipe i want to share with every one.This is favourite breakfast for my whole family.If you eat once never forget about that taste of vadappulu definately you like this recipe.Here iam giving recipe of vaddappalu and the combination curry .You may eat both any kind of dal and gorru chikkudulu curry(guvarr beans) well goes with vaddappalu.so here is the recipe

enjoy...............

SERVES-3ADULTS

PREPARATION TIME:20 MIN

2CUPS RICE FLOUR

1 Tspn cuminseeds

1 tspn sesame seeds

salt to taste

oil for deep frying

reqiured amount of water for making dove.

PROCEDURE:

1.Take a medium bowl add above ingredients mix well and required amount of water

to make hard dough just like puri dough and keep it aside.

2. Take a small portion of ball,if u have pressing machineyou can do it on that

if you dont have take any kind of sheet apply oil on a sheet and your palm press

it evenly just like in puri size and fry well on both sides it will popup like puri

fry until it turns golden colour and keep it aside.

NOW VADAPPALU is ready to eat with spinach dal/guvar beans curry.

HERE iam giving recipe of gawar beans curry.Take 1/4 kg guvar /gorru chikkudulu / cluster beans wash them , cut their both ends and chop into 1/4 inch pieces.

Medium sized onion-1(finley chopped)

green chillies-5

salt to taste

curd/yogurt-2 tbspn

fresh grated coconut handful

corainder leaves 10 strings

few curry leaves

1/4 tspn turmeric.

PROCEDURE:

1. Take a blender add greenchillies,coconut,corainderleaves,salt to taste and make a fine paste.

2.Take a pressure cooking usually iam cooking this curry in cooker if you want to cook in apan your wish.add 1 tbspn oil add mustards,cuminseeds,curry leaves,chopped onions,fry for 2 min add chopped gavur fry for 1 min add above paste,turmeric
corainderleaves,sprinkle little amount of water and place a cooker lid and bring it boil for 2 whistles.

3. Again if you want you can add some more grated coconut after finishing curry

NOW TASTY guvar /gorru chikkudulu / cluster beans is ready to eat
with VADDAPPALU. enjoy the wonderful breakfast.............

SPICY CHAPATHI (KARAM CHAPATHI)

Eating chapathi is getting bore so... this is another varaition of chapath i.e spicy chapathi yummy,delicious taste good..enjoy.

SERVINGS : 3 TO 4 PEOPLE

PREPARATION TIME:25 MIN

INGREDIENTS:

2 Cups chapathi flour

1 Medium onion(finley chopped)

10 string corainder leaves(finley chopped)

5 strings curry leaves(finley chopped)

7 to 8 green chillies

salt to taste.

1 1/2 tbspn oil

1/2 cup wash and chopped spinach(optional).

PREPARATION:

1. Take a blender add greenchiillies,salt make a fine paste and keep itaside.

2. Take a 2 cups of flour in a big bowl.To this add above ingedeints one by one and

add oil mix it nicely till oil is incorporated in to flour uniformly.To this flour

add required amount of water make a hard dough it doesnt stick ur hands.

3.Rest the dough about 5 to 10 min dont keep it very long time after you making

dough do chapathi as soon as possible bcoz it stick ur hands it wont get chapathi

nicely.

4.Take a flouring board and add liitle dry flour on it . Take 1 portion of the dough

and litely roll it on the dry flour . With a rolling pin roll the chapathi into

circle shape .


5.Take a heating pan add chapathi fry it by adding oil fry on both sides nicely

Now Home made yummy yummy spicy chapathi is serve with your choice

of dals.Even you can store this chapathi for 2 days also.

SPICY RICE FLOUR PANCAKE(ROTI)

PREPARTION TIME: 30 MIN

INGREDEINTS:

2 cups rice flour

2 handfuls roasted peanut powder

8 green chillies (finley chopped, if u want to make a paste)

Few springs corainder leaves

Few springs curry leaves

1 big onion (finley chopped)

Handful channa dal(soaked in atleast half an hour)

2 tbspn grated carrot

salt to taste

oil

PROCEDURE:
1.First take a big bowl add all above ingredients mix it well, add water and make a

soft dough.

2. Add a small portion of dough into a pan and then add 1/2 a tbspn oil to it. Wet

your hands with a bit of oil and then press dough evenly. Put a small hole in the

middle of the pressed dough. place a lid and then cook in a low flame. the hole

helps if the oil comes out it makes crispy and soft.

3. Cook this only one side.

4. At a time u can make 2 or 3 small pancakes depends on your kadai or pan.As shown

in the above photo.

5.now spicy rice flour pancake is ready to serve with any kind of dal or pickle.



This is another favourite breakfast in Andhra pradesh.

ANDHRA SPICY ROTI(RICE FLOUR ROTI)

PREPARATION TIME:25 MIN

INGREDIENTS:

2 cup Riceflour

1/2 cup roasted peanut powder

8 green chillies (make a fine paste)

1 big onion finley chopped

few springs corainder leaves (finley chopped)

few springs curry leaves (finley chopped)

salt to taste

Handful moongdal (Soaked in a hour)

small bunch of spinach or amaranth leaves

oil

PROCEDURE:

1. wash and chopped leaves

2.Take a big bowl add rice flour ,peanut powder,greenchillies paste ,finley chopped onions,corainder leaves,curry leafs,soaked moong dal,chopped spinach and salt mix it well together and make a soft dough.

3.Take a thin cover sheet, take a small size of dough just wet your hands little bit of oil spread it evenly.even edges or cracking press it nicely.make it a thin

4.Take non stick pan add 1tbspn of oil take that dough spread it on a pan.

and fry on both sides put it on a low flame just as shown in the above picture.

5. Now spicy rice flour roti is ready.

6. you can serve with any kind of dal(spinach,methi,tomato)or even it can suitable guttivankaya curry.

Enjoy Food.

cooking tips:
1. Take any kind of thin cover or sheet with the help of that u can spread the dough evenly.

2. with the help of newspaper u can transfer the dough from sheet to pan.

3.even u can make it more spicy but if u want mild u can reduce chillies.

4. if u want more crispy u can add more peanut powder.


This is one of famous breakfast in Andhra pradesh.trust me you love

it.even you can store for 2 days .This is my authentic family recipes i want to share

with eveyone.