Tuesday, 31 July 2018

Sweet coconut paratha ~ How to prepare sweet coconut paratha

Sweet Coconut paratha is easy sweet recipe prepared with sweet & fresh coconut stuffing. My mom use to prepare sakkari Chapathi in kannada, sugar chapathi whenever she prepare chapathi πŸ˜‹.We can prepare this sweet coconut paratha in two variations, check it out. This is kids friendly sweet recipe for tiffin box. You can also serve it as dessert or as snack with a cup of tea. It is easy to prepare when sudden guest visits home.

Also check for other sweet recipes

Sabudana/saggubiyyam coconut ladoo
Almond Mango Sandesh
Dates and dry fruit burfi
Kaju Katli
Moongdasl/pessarapappu paysam


   
                   Sweet coconut paratha

Preparation Time : 15 minutes
Cook Time : 15 minutes
Serves : 4
Recipe Category: dessert/breakfast
Recipe Cuisine: Indian
Main ingredient - coconut
Author Aruna

Ingredients 


For dough

Wheat flour - 1cup
Salt - 1/2 pinch (optional)
Water - to make dough
For stuffing
Fresh coconut - 1 cup(grated/scraped)
Sugar powder - 1/2 cup
Cardamom /elachi - 3
Ghee - 1/4 cup
Finely chopped dry fruits -  2 tsp(optional)
(cashew nuts,almonds,pistachios )




Instructions to prepare sweet coconut parathas


1) Take a mixing  bowl add wheat flour, pinch of salt mix it well by adding little amount of water knead  it and make a dough. Close the dough with lid or moist cloth and keep it aside for 20 min.


2) Meanwhile we will prepare fore stuffing. Take a pan add 1/2 tsp ghee, add grated dry fruits and fresh grated coconut fry it till coconut changes golden brown color on low flames and switch off the flames. 




3)  Now  add sugar powder and elachi powder. I added elachi in sugar and powdered it.




4) Mix the above well.





Variation - I


5) Now knead dough well, pinch some dough and make small lemon sized ball. Dust some wheat flour and roll it into small chapathi using rolling pin.




6) Take some above prepared coconut mixture in the middle of dough.




7)   Fold it from corners and give it chapathi shape.







8) You can use rolling pin or you can use your fingers to give it round shape as shown below.




 9) Take tawa heat it and  grease 1/2 tsp ghee on tawa. Place above paratha and let it roast it beneath, grease 1/2 tsp of ghee on the paratha.



10) Turn the paratha to other side and heat it till you get brown golden spots on both sides as shown below. That's it paratha is ready.




 Variation - II

11) Pinch some dough, dust some wheat flour and roll it to round chapathi. Prepare 2 chapathi's. Dust some flour, take one chapathi and spread prepared coconut mixture on the chapathi as shown below.




12)  Grease the corner with oil or water and place another chapathi on the above and press the cross with your finger. (pic missing).




13)  Fry the above as explained in variation - I.




Yummy and Tasty sweet coconut paratha is ready to serve πŸ˜‹πŸ˜‹. 


Note

◆ You can prepare parathas in any variation as per your comfort.


◆ In  variation-I instead of using rolling pin (step - 8) you can prepare it with your fingers. 


◆ Adding dry fruits is optional. 


Tips


 ● You can use jaggery instead of sugar. 


 ● Have sweet coconut paratha when it is hot by adding dollop of ghee on it. 


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You can also search recipe in BetterButter



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ArunaSaraschandra πŸ˜„


  




                                


Saturday, 28 July 2018

Uggani, Rayalaseema special Uggani bajji, how to prepare puffed rice upma and mirchi bajji

This is my 50th post, feeling happy to share my recipes with you. Hope you all like it 😍. Today's recipe is Rayalaseema special Uggani/vagani and bajji. Uggani is prepared using puffed rice. Puffed rice is also known as borugulu/maramarlu in Telugu, Mandalu in Kannada, pori in Tamil. It is regularly prepared in our kitchen for breakfast, snacks and for tiffin box. It is very easy to prepare, it is sold in every Rayalaseema hotels-morning as breakfast and as snack in evening. Mirchi bajji(mirapakaya bajji in telugu) is good combination for uggani. 
Also check my other recipes

Maramarala ladoo
aratikaya/banana bajji
Masala peanut chat
French fries
Bhakarwadi

Let's start recipe



Rayalseema style Uggani/Vagani bajji recipe

Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 1 big bowl
Recipe Category: breakfast/snack
Recipe Cuisine: Rayalaseema
Main ingredient - puffed rice 
Author: Aruna SarasChandra

Ingredients 

For Uggani

Puffed Rice - 1 big bowl
Onions - 1 cup(finely chopped)
Tomatoes - 3 (finely chopped )
Green chillies - 8
Roasted Chana dal/putnalu - 1/2 cup
Ginger - 1 tsp
Garlic - 10 cloves
Turmeric powder - 1/4 tsp
Mustard seeds - 1tsp
Cumin seeds - 1 tsp
Curry leaves - 1tsp
Coriander leaves--1 tsp
Lemon - 11/2 (small)
Oil - 5 tsp
Salt as per taste



For bajji

Gram flour /besan - 1 cup
Mirchi - 7
Cumin seeds - 1 tsp
Cooking soda - 1 pinch
Salt as per taste
Oil - to deep fry

Instructions to prepare Vagani


1) Chop onions, tomatoes and keep it ready. Take a mixer jar add roasted Chana dal/putnalu and grind it to coarse powder. 



2) Take a mixer jar add Green chillies, Ginger, garlic and grind it coarse paste and it into plate. 



3) Soak puffed rice in water for 10 minutes. 




4) Take a pan add 5 tsp of oil let it heat for a second, add Mustard seeds, cumin seeds, curry leaves one by one let it fry and add chopped onion fry it till changes the color by adding salt. 



5) Add Ginger garlic and chilli paste to the above. 



6) Add chopped tomatoes and turmeric powder mix it well and add some water. Close the lid for 5 minutes and let it cook. 


7) Remove the puffed rice by squeezing water, remove all excess water. 



8) Add soaked puffed rice in the above and saute it. Do not mix it to hardly. 



9) Switch off the flames, squeeze lemon and add it to the above saute it and add chopped coriander leaves and roasted Chana dal powder(putnalu podi) saute everything. 


Tasty Uggani is ready πŸ˜‹πŸ˜‹. 




Instructions to prepare bajji. 

1) Take a Kadai add oil and keep it in low flame to fry  

2) Take a bowl add gram flour/besan and add salt, cumin seeds, cooking soda and 1/2 tsp hot oil mix it well as bajji batter. 



3) Take a mirchi roll it in batter and place it in hot oil. 


4) Fry the bajji both sides on low flame and take it into plate. 



Serve bajji with uggani. 




Yummy and tasty Uggani and bajji is ready to serve πŸ˜‹πŸ˜‹. 



Note

◆ Mirchi I used is very spicy so I used very less, you can increase or decrease the quantity as per you wish. 

◆ Adjust lemon juice as per you taste.

Tip

● Do not soak puffed rice long time, it will become too soft. 

● Do not mix the puffed rice too hard it will become paste. 

Also check other breakfast recipes by just clicking the link under image. 




               Adai/Mixed lentils dosa



              

                 Ragi Mungaaku rotte

        Sweet Coconut paratha

                             Idli Upma

Hope you like these regional and tasty Uggani bajjji recipe.Give it a try and drop your comments and pics in inbox.

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Also drop your feedback πŸ€—πŸ˜.

Thursday, 26 July 2018

Andhra Kobbari Karam podi, Spicy Dry coconut powder

Today's recipe is popular podi recipe in our kitchen. This is Andhra style kobbari karam podi we regularly prepare at home for idli, dosa, upma and also goes well with steamed rice by adding dollop of gheeπŸ˜‹. It is very simple to make and aromatic with spices added in it, and no need to tell about taste😍. I use to add little amount of jaggery, it adds good taste to the podi.
I have other podi and rice using podi varieties.check it out for recipes



Kobbari karam podi, Spicy dry coconut powder

Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 1 big bowl
Recipe Category: powder/podi
Recipe Cuisine: Andhra
Main Ingredient : Dry coconut
Author: Aruna SarasChandra

Ingredients 


Dry coconut - 1 cup(sliced)

Red chillies - 10
Chana dal - 3 tsp
Urad dal - 3 tsp
Cumin seeds - 1 tsp
Tamarind - small pinch
Turmeric powder - 1 /4 tsp
Jagerry - 1 tsp
Hing - 1/4 tsp
Salt - as per taste



Instructions to prepare kobbari karam podi


1) Take a pan add Chana dal dry roast it till it changes brown color, you will get nice aroma while frying all spices. You have to fry all the spices in low flame. 




2) Take the above in plate, now add Urad dal fry it when it starts changing color add cumin seeds and fry it till you get nice aroma then take it into same plate. 


3)  Now add red chillies and tamarind fry it and take it into above plate. 



4) Switch off the flames and add dry cocnut fry it. This step is optional, but it gives crunchiness to the coconut and also increases the shell life of podi. Take it into plate and cool the above fried ingredients. 



5)  Take a mixer jar add fried Chana dal, Urad dal, cumin seeds, red chillies, Hing, turmeric powder and salt. Grind it well to powder. 




6) Now add dry coconut and jaggery grind it to coarse powder. 



7) Take the above powder in a plate and let it cool for few minutes before storing in air tight container. 



Yummy, spicy and tasty kobbari karam podi is ready to serveπŸ˜‹πŸ˜‹. 


Note


◆ You can add oil while frying, i prefer dry roasting. 


◆  Instead of Hing you can also add garlic. 


 ◆ Adding jaggery is optional. 


Tip


● Instead of adding sliced coconut you can also use grated coconut. If you are using grated coconut do not grind long time. Podi/powder will become too smooth. 


Also check few starters and snack recipes by clicking the link below pic 




          Dry cabbage manchurian


                            Paneer Tikka


        Star Gooseberry masala


 



                      Paneer pinwheels

                   Pepper sev


               Vaamu Aaku bajji

               Corn flakes chivda

                     Bhakarwadi


Also follow me

In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback πŸ€—πŸ˜.

You can also search recipe in BetterButter



Thanks for visiting my blog,
ArunaSaraschandra πŸ˜„