Usirikaya pulihora, Nelikai Chitranna, Nellikai Sadam, Amla Rice, Gooseberry rice , How to prepare Amla Rice(Pulihora)

Usirikaya in telugu is also known as Nellikai in kannada and Tamil, Gosseberry in English, Amla in hindi. Having any food prepared with Amla is very healthy. My MIL prepare 'Usirikaya niluva pachadi' in this season. We can prepare many recipes like  instant usirikaya/Amla chutney,  usirikaya pachadi( amla pickle), usirikaya pulihora, amla jam, amla murabba, amla candy sweet & salt dry amla etc., Will try to update the mention recipes in this season. Todays recipe Usirikaya pulihora is very easy to prepare  and tastes little sour (vagaru in telugu)😋. Usirikaya pulihora tastes depends on the quantity of amla's added to required amount of rice. 

         In the above mentioned recipes salted dry amla is my favourite. I keep this dry salted amla handy in my bag. So that i can have it whereever i want 🤗. I likes its natural  sweet & sour taste with additionally added salt. Usirikaya is rich in Vitamin C & A, having alma daily will prevents hair fall , slows down ageing, good for heart. It also improves immunity and protects body agiansts infection  and lots more. 

               Usirikaya Pulihora

Preparation Time :  10 minutes  
Cook Time : 15 minutes
Serves : 1 bowl pulihora
Category : Lunch/ Dinner /tiffin                         box
Recipe Cuisine: Indian
Main ingredients : Usirikaya &                                          Rice
Author : Aruna

Ingredients to prepare Usirikaya Pulihora

Usirikaya/amla -5 (medium size)
Rice - 1 bowl
Ground nuts - 2tsp
Cashew nuts - 5
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Urad dal - 1/2 tsp
Chana dal- 1/2 tsp
Oil - 4 tsp
Green chillies - 4
Red Chillies - 2
Ginger - 1tsp
Hing - 1/4 tsp
Turmeric powder - 1/4 tsp
Curry leaves - 1 sprig
Coriander leaves - 1 tsp

Instructions to prepare Usirikaya Pulihora

1) Keep cooked rice ready.

2) Clean amla's with water and tap it with dry cloth. 

3) Cut the amlas into pieces by removing seed.

4) Take a mixer jar add chopped amla pieces and 1 green chilli.

5) Blend it to smooth mix  without adding water. You can also grate amla instead of blending.

5) Now take a pan add 3 - 4 tsp of oil  let it heat for a second. Add mustard seeds once it start splutters add cumin seeds ground nuts, channa and urad dal. Fry till dal and nuts changes to golden brown color.

6) Now add cashew nuts  (as it fry easily adding at last).

7) Add green chillies, chopped ginger fry it once then add red chillies, curry leaves fry & hing one after other fry it well.

8) Add smoothly blended amla to the above along with with turmeric powder and salt. Saute everything well. Close the lid for 2-3 minutes and cook on low flames.

9) Finally add the above prepared pulihora paste in rice, saute it well.

 Take the above usirikaya pulihora/amla rice in a bowl and garnish with coriander leaves. 

  We can have this nellikkai chitranna with appalam(Pappads) and majjiga mirapakayalu(dahi mirchi).

Note

◆ Adding 1 tsp of oil  while cooking rice will make rice grains separate. 

◆ If you have large size amla's you can grate it instead of grinding.

◆ Adjust amla as per your rice quantity.


◆You can also little amount of lemon juice too
Tips

● Fry ground nuts nd dals on low flames so that they do not burn.

● You can also use sesame oil to prepare this usirikaya pulihora.


You may also like other rice recipe, check it out.

              Gongura Pulihora

  

Curry leaves powder rice

Restaurant style curd rice

Pongal

Kashmiri Pulao

Coconut milk pulao

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ArunaSaraschandra 😄

Lachha Paratha, layered paratha, how to make lachha paratha using wheat flour

Lachha paratha is popular North Indian paratha recipe. It is also known as lachedar paratha or layered paratha.  Now a days parathas are famous in all places, available in small hotels also. The preparation of kerala paratha is also same as lachha paratha. But the difference is kerala parathas are prepared using maida,eggs. We have to knead the dough for long time in the preparation of kerala paratha and consumption of oil is also more compared to lachha paratha. There are different forms of preparing lachha paratha. I know two ways which i regularly prepare at home. 
Applying oil while rolling chapathi's  & rolling chapathi very smoothly  are important  to get layered paratha. Otherwise you do not get layers . Depending on time and ocassion i select the way to prepare this lachha/layered paratha.

  It looks bit difficult to prepare, but trust me it is easy to prepare if you know the technique. In order to get layers it consumes some amount of  oil/ghee. Using ghee adds taste to paratha.  In any special  occassions prepare  this lachha parathas with any rich curries like Kaju curry (upcoming post), paneer butter masala, Kadai Paneer, khova paneer or with any dal.



Lets start recipe..

Preparation Time :  10 minutes  
Cook Time : 25 minutes
Serves : 5 parathas
Category : Lunch/Dinner
Recipe Cuisine: Indian
Main ingredients : wheat flour
Author : Aruna

Ingredients 

Wheat flour - 1 bowl(2 cups)
Milk - 1/2 cup
Water - 1/2  cup (use as per  requirement)
Oil - 1 tsp (for mixing dough)
Ghee - 2 tsp
Oil - 4 tsp for rotating paratha
Salt - as per taste

Instructions to prepare lachha paratha

1)Take a bowl add wheat flour and salt. 

2) Add 1 tsp of  oil to the above mix it.

3) Now add milk, mix the dough well. 

4) Sprinkle water little by little mix the above flour till u get smooth dough.

5) Rest the dough with wet cloth for 20-30 minute.

6) After 30 minutes knead the dough well and pinch equal amount of dough and roll them into balls. 

7) Flatten the dough balls and roll it into wheat flour. 

8) Roll the dough into thin circle, no need to worry if it won't form circle. Roll it as thin as possible.

9) Grease ghee over chapathi. You can also use oil.

10) Now cut the chapathi as shown below using knife or pizza cutter.

11) Start collecting the pieces carefully as shown below.

12) Collect the pieces properly and brush some oil.

13) Strech the above as much as possible and start rolling it tightly.

14) Roll the above and form dough ball.

15) Press the edges of the dough and start rolling it into thick circles.

16) Heat chapathi tawa and place rolled paratha carefully. After a minute flip off the paratha and cook it other side.

17) Once bubbles form apply ghee/oil and roast both sides till you get brown spots.

18)  Take the paratha in a plate and crush it well to get the layers as shown below. Lachha paratha is ready.

19) Other easy way which can we can use reguarly is 

--> after rolling the dough into circle, create pleats by folding small portion with your fingers holding the edges as shown below.

20) Strecth the pleats as shown below and start rolling to make it a dough ball.

21) Continue the same steps(from 14-18).

                 

Yummy and tasty layered parathas are ready to serve 😋😋.

Note

 ◆ You can use both wheat flour and maida, 1:1 portion of both flours as per your wish.

◆ Using milk while moulding dough is optional, you can use water instead.

◆ You can use either ghee or oil to brush the chapathi.

◆ You can also use butter while frying the lachha parathas.

Tips

● Brushing the chapathi (step 10-14) is must to get layers.

● Roast the parathas on medium flames, so that the parathas cook well as we are rolling it bit thick to get layers.

● We do not get layers if we press th dough ball hardly with rolling pin (step - 15) while preparing chapathi . 

● After preparing parathas do not forgot to crush the parathas to get layers visible.

● Preparing parathas thick will give you layers.

● Resting dough for 20-30 minutes is must to get smooth and soft layered parathas.

Follow the tips and prepare many layered lachha parathas and enjoy your day😍.
Check out few curry recipes 

                              Kaju curry

               paneer butter masala

                          Kadai Paneer

                      khova paneer 

              Sweet Coconut paratha



Hope you like lachha paratha recipe. Give it a try and drop your comments in inbox.

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Thanks for visiting my blog,

ArunaSaraschandra 😄
  

Pepper Sev ~ Miriyala Jantikalu ~ Milagu Sev

Hi friends,

  How are you all? Hope everyone doing good 😊. Hope you all enjoyed Diwali with your family members.  As i told i was busy in taking care of my hubby, so i was not able to post new recipes. By God's grace he is recovered 🙏 , now i am back with new innovative recipes 🤗 . Once again Happy Diwali 🎆🎇.

         I prepared Pepper Sev and Besan Ladoo for Diwali. So thought to post pepper sev recipe today. At first i tasted this Pepper sev @ chennai railway station. It tastes good so i gave a try few days back Mr.S too liked it 🤗 . Having pepper in this autumn and winter seasons is good for health.  Pepper is good remdy for cough and cold as it  contains antioxidant and antibacterial properties.  

      Pepper sev is very easy to prepare and we can store it for long time. Do you remember your hostel days .. These muruku, janthikalu and sev saves us from having hostel food 💁🏼. Also we can carry it for long trips. This pepper sev/milagu sev/miriyala janthikalu is very crispy with peppers pungent taste and aroma. Today i am using black crushed pepper to prepare this pepper sev.  

Let's start recipe...

                Pepper Sev

Preparation Time :  10 minutes  
Cook Time : 15 minutes
Serves : 1 bowl
Category : Snacks
Recipe Cuisine: Indian
Main ingredients : Pepper       Author : Aruna

Ingredients

Besan/ Bengal gram flour/
Shanagapindi                        - 1 cup

Rice flour - 1/2 cup
Crushed black pepper - 2tsp
cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
salt - as per taste
Hing - 1/4 tsp
Butter - 11/2 tsp
Oil - to deep fry

                                               
Instructions to prepare Pepper Sev

1)  Crush black pepper and keep it aside. Sieve bean flour. 

& rice flour in a bowl.

2) Now add salt, turmeric powder, crushed pepper, cumin seeds, hing into bowl. Mix everything well.

3) Sprinkle some water on the above flour and mix it.

4) Add melted butter to the above and mix well, by adding little amount of water.

5) Give the above dough consistency.

6) I used gun model presser with shown model plate.

7) Divide the dough into two parts  like shown below and keep it into mould.

8) Take a Kadai add required amount of oil to deep fry. Check oil heat by dropping small amount of dough into oil. If it raises immediately, then slowly press the gun(muruku press)  by moving it into circular motion, maintain medium-low flames.

9)  Fry the above pepper sev both sides till it changes color and it becomes crisp. Approximately it will take 4-5 minutes fry the above miriyala janthikalu.

10) Repeat the above process for remaining dough  and keep it in a bowl. Fry pepper sev in medium low flames to get janthikalu crispy and crunchy.

Yummy, tasty and crunchy pepper sev is ready 😋😋.

Note

◆ You can add red chilli powder to get more spicy pepper sev. 

◆ You can also add garlic paste in the dough. I added hing as I do not like the raw smell of garlic. 

◆ Maintain the flour ratio properly ( 1 besan : 1/2 rice flour) to get crunchy pepper sev. 

◆ Maintain the medium low flame while frying pepper sev to get good taste and color. 

◆ You can also add hot oil while mixing dough to get more crispy janthikalu. 

◆ Keep dough smooth like Chapathi dough.

 Tip

● Store the pepper sev in air tight container, so that pepper sev will be crispy for long time. 

● Semi crush the black pepper  before adding into dough. Otherwise you can't press muruku set smoothly. Pepper will stuck into wholes. 

● Be patience while frying pepper sev, do not keep flames high to fry janthikalu quickly. It will change the color dark. 

● Close the lid or cloth on remaining dough, so that dough will be smooth. 

● If you feel dough became hard, sprinkle little amount of water and mix it till dough become smooth.

Also check other snack recipes here.. 

Gujarat hi Methi Masala Khakhra

               Vaamu Aaku bajji

               Corn flakes chivda

                     Bhakarwadi


 Hope you liked my Pepper Sev recipe. Give it a try and drop you comment in inbox. 


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Thanks for visiting my blog,

ArunaSaraschandra 😄