Vaamu akku bajji ~ Ajwain patee ke pakode ~ Doddapatre bajji

Vaamu aaku in telugu is also known as Doddaptre in kannada, ajwain patta in hindi, karpura valli in Tamil, carom leaves in English.  Carom leaves, carom seeds enhances the digestive function. As its raining in Adoni, thought to have some hot snacks. My mom told we will prepare vaamu akku bajji, i heard many times about this bajji but never tried. Today i did it for first time with my mom's instructions & home grown ajwain leaves.  It came very yummy , tasty and its very aromatic and main thing is it's  very easy to prepare 😉.

Also check my other bajji and snack recipes

Aratikaya bajji

Uggani-bajji

French fries

Bhakarwadi

Corn flakes chivda, 

Masala peanut chat

                      vaamu aaku bajji

Preparation Time :  10 minutes  

Cook Time : 10 minutes
Serves : 12 bajjis
Recipe Category: Snack/bajji
Recipe Cuisine: Indian
Main ingredient - vaamu aaku
Author : Aruna

Ingredients 

Vaamu akku- 12 leaves
Gram flour/bean - 1 cup
Rice flour - 1/4 cup
Red chilli powder - 1 1/2 tsp
Cooking soda - a small pinch
Oil - to deep fry
Salt as per taste

 Instructions to prepare Vaamu akku bajji

1) Take carom leaves/vaamu aaku wash well without any dust and pat it with kitchen towel carefully without breaking leaf. 

2) Take a bowl add gram slour/besan/sanagapindi, rice flour, salt, red chilli powder, salt, cooking soda and mix it well. 

3) Add little amount of water mix it well without any lumps. 

4) Add 1 tsp of hot oil in the batter to thick consistency as bajji batter. 

 5) Take a pan add oil to deep fry and heat it on low flame. Check the oil heat by drop  little amount of batter in oil if it comes up then oil is ready to fry bajji. 

6) Take one ajwain  leaf in batter coat it both side, drop it in  oil  and fry it. 

7) Fry the bajji both sides till changes color both sides and bubbles stop. 

8) Take the above fried bajji in plate. 

9) Continues the same process for remaking carom leaves/ajwain patta/vaamu akku and take it in plate. 

Yummy, tasty, mouth watering  vaamu aaku bajji is ready to serve 😋😋. Enjoy this tasty bajji with cup of tea and enjoy rain 😍. 

Check out video using step by step pics..

Note

◆ Take fresh leaves to prepare bajji. 

◆ Clean the leaves carefully so that it does not break. 

Tips

 ● Adding rice flour makes bajji crispy. 

●  Mix batter by adding little water so that the batter mix well without any lumps. 

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Thanks for visiting my blog,

ArunaSaraschandra 😄


  

   

Kobbari Perugu pachadi ~ How to prepare Andhra style Kobbari Perugia pachadi

Coconut is regularly used ingredient in our kitchen. Adding coconut daily in our food is good for our health, as it is anti-fungal, anti-viral & anti-bacterial. Today's recipe is Andhra style coconut chutney using fresh curd. It has nice aromatic smell as we are using fresh coriander leaves, hing, green chilli & ginger in seasoning. Add correct amount of green chillies to get good taste.  It is very simple to prepare, it goes well with steamed rice and chapathi's.  

You may also like my coconut recipes,

Coconut chutney

Pudina coconut chutney

Raw mango moong dal chutney

Beerakaya thokku pachadi

Coconut milk pulao

                 Kobbari Perugu pachadi

Preparation Time : 10 minute
Cook Time : 10 minutes
Serves : 3
Recipe Category: Chutney
Recipe Cuisine: Andhra
Main ingredient - coconut,curd
Author : Aruna

Ingredients

Curd - 1 cup
Coconut - 1 cup
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Green chillies - 4
Ginger - 1 tsp
Red chilli - 1
Curry leaves - 1 tsp
Coriander leaves - 1 tsp
Hing - 1 pinch
Salt - as per taste
Oil - 2 tsp

Instructions 

1) Take curd in a bowl beat it well till it become smooth without any lumps.

2) Add scraped/grated fresh coconut into above curd.

3) Mix the above by adding required amount of salt.

4) Take a pan add 2 tsp of oil heat it , add mustard seeds once it splutters add chana dal , urad dal, cumin seeds fry till it changes color.

 5) Now add green chillies, ginger, curry  leaves, red chilli one after other fry it will . Atlast add hing mix everything well and switch off the flame.

6) Take above seasoning into curd & coconut mixture by adding coriander leaves.

7) Mix the above well .

Yummy & tasty kobbari perugu pachadi is ready.

Tried video with step by step pictures. Check it out 😍.

Note

◆ Increase the quantity of green chillies as per your taste.

◆ You can also add grated carrot, cucumber.

Tips

● Use fresh coconut and curd to get good taste.

● You can prepare it before serving otherwise curd taste will change or you can keep it in fridge.

Also check other chutney varieties by clicking the link below image👇

                Guntur dosakaya pachadi

               Green tomato chutney

             ChukkaKura chutney

                 Brinjal chutney

Ridge gourd chutney

         Coriander Tomato chutney

                        Coconut Chutney

            Raw Mango Moong dal chutney

                  Pudina coconut chutney

Hope you like this crunchy and tasty guntur dosakaya chutney. Give it a try and drop your comments in inbox.

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You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

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 😋.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 😋😋. 

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

Thanks for visiting my blog,

ArunaSaraschandra 😄


  



                                

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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