Category Archives: Noshes

Mirchi Bajji

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IngredientsIngredients:

Doddu/Bajji Mirapakayalu/Green Jalapenos – 30 Nos

Senaga Pindi/Besan/Chickpea flour - 4 cups

Makkajonna Pindi/Makai ka atta/Corn flour - 2 tbsp

Nuvvulu/Til/Sesame – 2 tbsp

Uppu/Namak/Salt – 1 tbsp

Chintapandu/Imli/Tamarind - 1 lemon sized

Vaamu/Ajwain/carom seeds – 1 tsp

Paak Churna/Baking Soda/Bicarbonate of soda - a pinch

Aamchoor powder/Sour dried mango powder

Onions

Masala for stuffingPreparation – Masala for stuffing:

Soak tamarind for 10 min in water that is just enough.  Now, take a jar and grind sesame seeds into a fine powder.  Add salt and tamarind along with its water and grind again into a fine paste.  Masala is ready.

Besan batterPreparation – Besan:

Take a bowl, add chickpea flour, carom seeds, salt and bicarb soda along with water.  Mix it well.  Water should be just enough to make the batter similar to idli’s batter.  Keep it aside.

Preparation – Mirapakaya Bajji:

stuff and fry

ServeWash chillies and keep aside.  When the water is drained slit them and empty the seeds using the handle of a spoon.  Now, stuff the slit chillies with the masala and keep aside.  Masala should not be stuffed much, it will be very sour with tamarind.  Once done, heat oil for deep frying and when it is has boiled dip stuffed chillies into the besan batter and drop it into the oil.  Deep fry it until brown and take them out.  Sprinkle aamchur powder and serve hot with finely chopped onions.

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Gunta Ponganalu

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Before making gunta ponganalu you have to make batter ready.  Or you can also buy dosa batter available in stores.

Ingredients:

IngredientsCoriander – 1 bunch

Mint leaves – 1 bunch

Curry leaves – ½ bunch

Green Chillies – 3

Senega pappu / Chane ki  dal / Bengal gram – 1 table spoon

Onions – 3 large sized

Oil

Preparation:

Making

Gunta PonganaluWash and soak Senega pappu for about two hours.  Then finely chop coriander, mint leaves, curry leaves, green chillies and onions.  Add these to the batter including the soaked senaga pappu and mix well.  Now take a gunta ponganalu pan put it over high flame.  Once it gets heated, add oil into each depression and pour the batter into the depressions.  Close the lid and allow it to cook for a couple of minutes.  Remove the lid and using a spoon flip those so that they are cooked from the other side too.  Allow it to cook for a couple of minutes and take them into a plate and eat with any chutney like peanut chutney.

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Batter preparation for various Dosas and Gunta Ponganalu

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Ingredients:

Rice – 2 ½ cups
Minapa pappu / Urad Dal / Slit Black Gram – 1 cup
Murmuralu / Pyalalu / Murmure / Puffed Rice (Optional) – ½ cup
Menthulu / Methi ke beej / Fenugreek Seeds (Optional) – ¼ tea spoon
Salt – to taste

Preparation:

You have to make batter the day before you want to make dosas or gunta ponganalu.  Wash and soak rice, dal, murmuralu, menthulu together/separately in sufficient water for about 3 hours.  Then grind these soaked ingredients into a fine paste.  Make sure you don’t make the batter very loose.  It should be just about flowing.  Later if you determine the batter needs to be a bit loose you can add water but don’t end up making a free flowing batter by adding too much water while grinding, it will be difficult to fix.  Pour the batter into a container that is large enough to hold 3 times the quantity of the batter and allow it to ferment overnight.  By the time you get up next morning you will see the batter filled up to the brim of the container.  Add salt to the batter according to your taste and mix it well. 

Note:

Murmuralu helps to make dosa and gunta ponganalu very soft and Menthulu helps them not to stick to the pan while cooking.  If you are using non-stick cookware you may not need to use Menthulu.  Also if you don’t want to ferment it overnight and want to make instantly you could use yeast to ferment the batter.

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Vegetable Noodles

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Ingredients:

IngredientsI don’t think there any specific measurements needed to make vegetable noodles, it depends on how much veggies you like in your meal.  And the green chillies and pepper powder depends on the level of spicy you eat.

Cabbage, Carrot, French Beans, Capsicum, Green Chillies, Coriander, Curry Leaves, Lemon, Salt, Black Pepper Powder, Nooodles, Oil

Preparation:

Finely chop the veggies and keep aside.

Chopped Veggies

Take a bowl, add water and bring it to boil.  Add two raw noodle cakes to the boiling water and stir it lightly.  Intermittently take a small noodle piece and check if it is totally cooked.  Care should be taken so that you don’t over cook it or it will become almost like a dough.

Boiling Noodles

Once you know it is cooked, strain out the excess water and put the strainer under the running tap so that the noodles get cooled down else they may get cooked in the heat remaining and also stick together.  Approximately the boiling may take 5 min.

Strained Noodles

Now take a wide mouthed deep bowl with heavy bottom and put it on stove.  Add oil, once it is heated add chopped chillies and curry leaves.  Saute it for a minute and add beans, carrot, capsicum, cabbage one after the other in that order and close the lid.  Add salt too and once the veggies are almost cooked add pepper powder and cooked noodles.  Mix it well till the noodles get heated.

Noodles almost done

Turn off the stove and serve it hot with lemon and onion or sauce.

Served hot

Note:

If you like you can add the chopped onions to saute.  Also you can add soy sauce while cooking veggies.

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