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

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. Will share this recipe soon in your YouTube channel. Do check out our latest crispy chilli honey potato recipe in our channel. Do subscribe for more interesting recipes :)

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 😋😋. 

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 😋😋. 

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 and our popular & latest  recipes in our youtube channel by just clicking the link under image. 


                                   

                            Crispy Chilli Honey Potato(Youtube video link)

Mangalore Pundi / undi

               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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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 ghee😋. 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

karivepakku podi/curry leaves powder

Peanut powder/palli podi

Karivepaku podi annam

Restaurant style curd rice

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 serve😋😋. 

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

 

Stuffed Mirchi bajji

                      Paneer pinwheels

                   Pepper sev

Gujarat hi Methi Masala Khakhra

               Vaamu Aaku bajji

               Corn flakes chivda

                     Bhakarwadi

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You can also search recipe in BetterButter

Thanks for visiting my blog,

ArunaSaraschandra 😄

Sanna kakarakaya fry, Kasarakaya fry, Tiny bitter gourd fry, how to prepare Rayalaseema sanna kakarakay fry

      Sanna Kakarakaya is famous bitter gourd/kakarakaya variety in Rayalaseema. It is found in rayalseema and in other areas in India. It is also known as
Momordica Cymbalaria(botanical name), kasarakaya in telugu, 
karchikai in kannada,
athalakkai in Tamil.

    It is dark greenish in color and tapioca pearls like seeds inside. It is crunchy and tasty with mild bitter taste. It is very healthy, good for diabetes and gastrointestinal problems. This bitter gourd will burst out seeds when it is kept out for long time in room temperature. So have to prepare recipes immediately when it plucked. 

     We can prepare stir fry, gravies, in many ways using tomatoes, adding roasted channa dal/putnalu powder. We regularly have it with jowar roti( Jonna rotte in telugu, jolada rotti in kannada), it is good combination.And it also goes well with steamed rice and rotis. Today's my post is basic recipe which is very simple and easy using onoins. will share other varieties soon.
Also check my other fries

Stuffed Bhindi using spicy coconut powder
Kurkuri bhindi
Ladies Finger dry coconut curry
Stuffed Bitter gourd

How to prepare Sanna Kakarakaya/kasarakay/athalakkai fry

Preparation Time : 10 minutes
Cook Time : 15 minutes
Serves : 2
Recipe Category: Fry/side dish
Recipe Cuisine: Rayalaseema
Author: Aruna

Ingredients 

Tiny bitter gourd/sanna Kakarakaya - 250gm
Onion - 1 cup
Oil - 5 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 sprig
Garlic - 4 cloves
Salt as per taste

Instruction to prepare kasarakaya fry

1) Cut the both ends of kasarakaya with hands  as shown below. 

2) Wash the above well with water 2 to 3 times. 

3) Take a pan/Kadai add 2 tsp of oil then add above washed tiny bitter gourds. Add a pinch of  salt and fry it well, till it changes color and reduce the size. Tiny bitter gourd will burst in middle while frying. 

4) Take the above fried tiny bitter gourd in a plate and cut onions. 

5) Take a pan add 2 tsp of oil add garlic cloves fry it and add mustard seeds once it splutters and add cumin seeds, curry leaves fry it well. 

6)  Add chopped onions, salt fry it till changes color, then add turmeric powder, red chilli powder fry it and then add fried kasarakaya(tiny bitter gourd). 

7) Mix all the above well. 

8)  Close the lid for few minutes on low flames and then take it into bowl. 

Yummy and crunchy sanna Kakarakaya fry is ready to serve😋😋. 

Note

◆ You can add sambar powder to get good taste. 

◆ Instead of garlic you can add hing. 


Tip 

● Fry bitter gourd well so that the bitter will reduce. 

● Do not keep the bitter gourd out for long time, it will burst out the seeds. 

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ArunaSaraschandra 😄

Menthi kura pappu, Methi dal, how to prepare dal using methi (Fenugreek) leaves

Methi dal is famous dal recipe, which is nutritious. We need dal in our daily lunch, dinner along with rice and rotis. Regularly I prepare dal using palak, Methi leaves, guntur dodsakaya(cucumber). In our house we prepare dal very thick called as gatii pappu in telugu, Gatti bele in kannada. Today's my recipe is dal using Methi(fenugreek) leaves. We can prepare dal in many ways, today I am posting my mother in law style pappu which i follow daily. Hope you like it.

Also please follow my other recipes 
Pongal/Kate pongal
Sambar using fresh grind masala
Hotel style majjiga pulusu
Karivepakku podi annam

Menthi aku pappu, Methi dal, how to prepare dal using methi leaves

Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 4
Recipe Category: Dal/pappu
Recipe Cuisine: Andhra
Main ingredient: Menthi akku
Author: Aruna SarasChandra

Ingredients 

Methi/fungreek leaves - 1 bunch
Toor dal - 1 cup
tomatoes - 2
Green chillies - 3
Onion - 1
Tamarind - small lemon size
Coriander leaves - 1 tsp
Turmeric powder - 1/4 tsp
Oil - 1/2 tsp
Red chilli powder - 1/2 tsp
Salt - as per taste

For seasoning

Oil - 2tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Garlic cloves - 4
Red chilli - 3
Curry leaves - 2 sprigs

Instructions for making methi dal

1) Clean toor dal 2-3 times in water and soak it for 30 minutes by adding 2 and half  cups of water. 

2) Take tender part of Methi leaves and clean it well in water. 

3)  Now cut Methi leaves, tomatoes, green chillies, coriander and onion. Cut onion into 4 pieces. 

4) Add the above in soaked toor dal, clean tamarind and wash it once and attach it to one end of the cooker. 

5) Also add turmeric powder, 1/2 tsp oil to the above and pressure cook it for 5 whistles. Switch off the flames and wait till the pressure is released then open the lid.

6) Mash the dal, tamarind with ladel well.

7) Add Red chilli powder, salt and mix well by adding some water. 

8) Boil the above dal for 5 minutes on medium flame. 

9) Take pan add oil heat it for a second then add garlic fry till it changes color. Then add mustard seeds once it splutters add cumin seeds, curry leaves, red chillies fry it well and switch off the flames. 

10) Add the above seasoning into dal. 

Menthi aaku pappu is ready to serve. This dal/pappu goes well with steamed rice and rotis. I had Methi dal with hot steamed rice & dollop of ghee 😋😋. 

Note

◆ You can increase the quantity of methi (Fenugreek ) leaves.

◆ You can add tamarind juice after cooking dal instead of keeping tamarind in pressure cooker.

◆ Instead of garlic you can use hing/asafoetida.

◆ You can also add more water in dal after boiling.


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You can also search recipe in BetterButter

Thanks for visiting my blog,

ArunaSaraschandra 😄