Senagapindi Karapusa

Sev recipe is the South Indian snack recipe which is called as Omapodi in Tamil and Karapusa in Telugu.  The senagapindi Karapusa is mostly used in many of the street foods.  Chaat without karapusa does not have that crunchy feel while crushing made in different variations.  The Senagapindi Karapusa is a very common snack in Andhra Pradesh which is very easy to prepare and quickly.  The karapusa is prepared using besan and some rice flour. The Senagapindi karapusa tastes excellent when taken over a cup of hot tea or can be garnished over home made chaat.  Let us now see how to make the Senagapindi karapusa.


Ingredients required :

• 1 cup of rice flour
• 1 1/4 cup of Besan ( senaga pindi )
• 1/4 tsp red chilli powder  (optional)
• 1/2 tsp powdered vaamu/ajwain (optional)
• Salt for taste
• 1 tbsp of hot ghee or oil
• Oil for deep frying

Method of making sengapindi karapusa :

• Put together rice flour, gram flour, salt, hot ghee or oil, chilli powder  and ajwain and combine well. 
• Now add water slowly  little by little to make a soft dough, just soft enough that it is pressed through easily with the janthikalu/chakali press. Test the dough for salt before deep-frying.
• Heat a wide heavy bottomed vessel with enough oil for deep frying. Take the janthikalu gottam aka murukku press and use the disc with smallest holes. 
• Fill half of the press with the dough and once the oil is hot, reduce to medium flame and using circular motion, press the jantikalu gottam to make concentric layers of the sev dough. 
• As you press the dough into the hot oil, you will find the oil froths up in bubbles which will eventually subside as the sev turns to a golden shade. Remember the frying has to be done on medium flame to achieve that golden color and crispness.
• When the sev turns a golden color, turn over to the other side and let it also cook to a golden brown. Use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic container.

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How to make Tomato Dosa recipe

Are you bored of traditional dosa? Do you want to have a tangy twist to the normal dosa?  Then why dont you try out this yummy tomato dosa.  The tomato dosa is so scrumptious that you will start preferring this dosa than the normal dosa.  Tomato dosa is a healthy dosa as it has less calories than the normal dosa.

The fermentation of batter is not required, the tanginess of the tomato itself is enough for the batter.  It is a kind of instant dosa though there is a soaking process of 2 to 3 hours involved.

Idli and dosa are normal South Indian breakfast items.  Some times they are made for dinner also.  So normally we have a stock of idli dosa batter in the refrigerator.  But making the same dish every day or on regular basis is a bit boring and there are times when we forget to grind the batter.  In such cases, this instant no ferment dosa ( Tomato Dosa ) comes to rescue.  Let us now see how to make the tomato dosa... 

Ingredients required :

• Raw rice -  1 1/4 cup  
• Tur dal -  2 tbsp
• Both above items soaked in water for 2 to 3 hours
• Chopped tomatoes -  2 to 3
• Grated fresh coconnt ( optional ) --  2 tbsp
• Dried red chillies, de-seed and tear -  2 to 3
• Grated jaggery -  1 to 2 tbsp
• Chopped coriander leaves -  1 tbsp
• Salt to taste
• Oil as required

Method of making Tomato Dosa :

• First drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies, grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter
• Heat griddle on a high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa shape and drizzle with some oil along the edges
• Cook on medium heat for 1 to 2 minutes and increase to high flame for a few seconds and flip the dosa on the other side and cook for 20 seconds or till done.

Now the hot tomato dosa is ready. It can be served with any Podi like Chinta Chiguru Podi,  or Karivepaku Podi,  or Kobbari Podi.  The Tomato dosa can also be served with any chutney like Coconut chutney,.

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article...   If you want to know about more Andhra chutneys,  you can visit my other blog on Telugu Pachallu.  

We can also make Tomato Nilava Pachadi using the tomatoes..  

Dosakaya Pappu - Dal with yellow cucumber

The dosakaya pappu or the dal with yellow cucumber can be served with hot steaming rice or with chapathi.  We can also prepare Dosa Avakaya or Dosakaya Pachadi using the yellow cucumber.  It hardly takes around 25 to 30 minutes to prepare the Dosakaya Pappu.  One good way to show affectin to our loved ones is to serve them with a dal dish which has dosakaya in it . Dosakaya pappu is a classic Andhra pappu kura that is packed with nutrition with an irresistible flavour.  This is one of the high protein dish!  Now let us see how to make Dosakaya Pappu..

Ingredients required :

• Tur Dal ( Kandi Pappu )  --  1 cup
• Dosakaya ( yellow cucumber )  - 1 or 1 1/2 
• Chopped Onion -  1 no
• Chopped tomato ( optional )  - 1 no
• Turmeric powder -  a big pinch
• Green chillies slit lengthwise -  3 to 4 nos
• Chopped ginger -  1/2 tbsp
• Water -  2 cups
• Salt to taste

For seasonng /popu :

• Mustard seeds -  1 tbsp
• Cumin seeds -  1/2 tbsp
• Garlic cloves crushed -  3 to 4 nos
• Oil  -   2 tbsp
• Fresh curry leaves -  12 to 14 nos
• Dry red chillies de-seed and tear -  2 or 3 nos

Method of preparation of Dosakaya Pappu:

• Put Dosakaya mukkalu ( cubed pieces ), dal, onions, tomatoes, green chillies, ginger and turmeric powder in a pressure cooker.  
• Add 2 cups of water to above mixture and pressure cook for 3 whistles.  Cook till dal is cooked
• Now heat oil in a heavy bottomed vessel, add mustard seeds and as they splutter, add cumin seeds, garlic, red chillies and curry leaves and stir fry for few seconds
• Add this to the cooked dal and combine well.  Cook on  a slow flame for few minutes till you get the consistency of your choice.

Now the Dosakaya Pappu is ready to serve.  Serve this dosakaya pappu with hot steaming rice and a dollop of ghee.

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article...

If you want to know about more Andhra chutneys,  you can visit my other blog on Telugu Pachallu.  

Planning your breakfast

We all know about the common saying ‘Breakfast like a king, lunch like a common man, and dinner like a pauper!’ but have you ever wondered why? We do not eat anything through the night, that is, we fast all night. In the morning, we need to break this fast with nutritious and energy-packed food. Breakfast is like fuel for our body and mind. Having a good sumptuous breakfast can keep you cheerful, energetic and attentive all day long. It can also help you manage your weight better, because breakfast kick-starts your metabolism the right way and avoids binging on calorie-laden snacks in the mid-morning. In short, breakfast makes you beautiful inside and out.

Here are some facts about Breakfast....

• Breakfast must be had within two hours of waking up.
• The breakfast should be rich in nutrients like calcium, iron, protein, B-vitamin and fiber.  So always try to include lot of vegetables, fruits and nuts in the breakfast
• If you plan to take 5 cups of fruits and vegetables in a day,  try to include at least one cup in your breakfast
• Those who take breakfast regularly are more likely to be in the ideal weight range as their metabolism is better.  So those who want to control weight should never skip breakfast.
• The breakfast provides brain with glucose at the right time.  Those who take breakfast regularly have good memory power and concentration.  They also lead happier stress-free life.

Now let us see how to plan your breakfast....

•  Plan your breakfast menu for the whole week in the weekend itself so that you can finish your shopping at one go. This will also give you enough time to prepare batters, masalas, etc.
• At least make sure you decide the previous evening, so that you can do the soaking, grinding and other preparations earlier.
•  Choose items that you and your family will enjoy having, so that your day will start on a cheerful mood.
• Ensure a good variety. You will get bored if you have the same cereals, idlis or parathas every day. So pick flavourful breakfasts from different cuisines, so there is a delightful surprise on the table each morning.
• Try to have breakfast together, so that the family gets some time to bond before diving headlong into the busy day.
• If any of you have to leave early, plan to make breakfasts that can be had on-the-go or packed in a tiffin dabba, so that they can still have their breakfast on time. No compromise!
• On oh-so-busy days, work in at least a milkshake or a smoothie to make sure you do not step out on an empty stomach.

Andhra style Kandi podi - Tur dal powder

The kandi podi is an authentic Andhra recipe packed with full of proteins and fiber.  The kandi podi is a staple food in Andhra houses.  When Kandi podi is mixed with hot rice with a dollop of ghee, it taste awesome.  Let me first explain what is meaning of a PODI for all my non-south indian friends. A Podi is a dry chutney made from lentils and spices mixed.  It is generally used with hot rice or Dosa  Idli.  Any podi has finger licking taste. There are many varieties of Podis famous in Andhra Pradesh some of which are Chintaaku podi,  Karivepaku podi, Endu kobbari podi,  Nuvvula podi to name a few..

In this article we will see how to make Kandi Podi.. Kandi podi is prepared of dry roasted dals (lentils) with other spices to give a nice aromatic fragrance and delicious to eat with plain rice and ghee. this is another form of gunpowder make with tur dal and very famous in Andhra Pradesh. 

INGREDIENTS:

• 2 Cup Roasted Gram Dal
• 1/2 Cup Toor Dal
• 1 Cup Garlic , Peeled (Optional)
• 2 tsp Cumin Seeds
• 10-12 Red Dry Chillies
• Salt
• 1/4 tsp Turmeric Powder ( Optional)
• Few Curry Leaves

Method of making Kandi Podi:

• Dry Roast Roasted Gram Dal, Toor Dal, Curry Leaves, Red Chillies,  Garlic, Cumin Seeds Separately. Allow it cool for sometime.
• In a Mixer jar, mix everything . Add salt  and Turmeric Powder. Blend till Powder Form.
• Serve with Hot Rice and Pickle. Enjoy finger licking taste..

The garlic is only optional.  If you dont want garlic,  you need not add it.. The kandi podi can be stored for months.  It tastes excellent even if you dont use garlic...

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article.

If you want to know more about making andhra style pachallu ( andhra style chutneys ), please visit my blog on Telugu Pachallu...

We can also make Kandi Pachadi using the tur dal.   to know more about making Kandi Pachadi, read my article on how to make Kandi Pachadi...

Chintaku Podi - Chinta chiguru podi

The chinta chiguru or the chintaku is a famous item in Andhra for making a podi or a pappu or pachadi.  Most of the kitchens in Andhra are loaded with various podi mixes and pickles which comes handy when we are lazy to cook anything.  Just prepare some plain rice and eat the rice with these powders and pickles along with ghee which is very delicious meal.

Lot of podis are made in Andhra pradesh which include kothimira podi ( coriander leaves podi), pudina podi, curry leaves podi, garlic podi, kandi podi, munagaaku podi ( drumstick leaves powder ). to name a few..  We can make a podi called chintaaku podi or chinta chiguru podi using the tender tamarind leaves which are available only in spring season.   We can also make Chinta chiguru pappu  or chinta chiguru pachadi using these tender tamarind leaves...   Chintaku(Tamarind leaves) podi is really tasty with the natural hint of tangyness it gets from tamarind leaves.We usually store a pack of dried tamarind leaves all through the year and make this podi when ever we want.   In this article we will see how to make Chintaaku Podi....

Ingredients required :

• 1 heaped cup dried tender Tamarind leaves
• 6-8 Red chillies
• 1/3 cup Groundnuts
• 1 tbsp grated dry Coconut
• 1 tbsp white Sesame seeds
• 3-4 Garlic pods with skin(optional)
• 1 tsp Oil
• Salt to taste

Method of making chintaaku podi:

• Use the tender tamarind leaves which are dried in sun until completely dry,might be for 2-3 days consecutively.
• Dry roast groundnuts until the skin turns brown and once they are cool,remove the skin and keep them aside.
• Dry roast sesame seeds and keep them aside.
• Keep the dry coconut in sun for some time or you can even dry roast the grated dry coconut for a minute.
• Heat oil in a kadai/pan and add red chillies and remove them and keep aside.
• In the same kadai add tamarind leaves and fry for 3-4 mins on low flame until they are slightly crisp and keep them aside.Let all these fried ingredients come to room temperature.
• Grind groudnuts,sesame seeds,dry coconut,red chillies and salt to a fine powder.
• Add fried tamarind leaves and grind again to a fine powder.Check the taste and add more salt if required.
• Add garlic pods and run in whipper mode to crush the garlic pods little bit.
• Cool the powder and store it in air tight clean container.

Serve this chintaaku podi with steamed rice and ghee.. You can adjust the red chillies according to your spice levels. The ground nuts quantity also can be increased a bit more if you like the taste.  This chintaaku podi can be stored for upto a month under normal conditions and can be stored upto 3 months if you keep in a refrigerator

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article.

If you want to know more about making andhra style pachallu ( andhra style chutneys ), please visit my blog on Telugu Pachallu...

Chinta chiguru pappu - Tender tamarind leaves dal

The tender tamarind leaves are available only in early spring season.  Lot of delicious preparations are made using the chinta chiguru or the tender tamarind leaves in Andhra cuisine like the Chinta chiguru pachadi, chinta chiguru pappu or chinta chiguru podi..  These sour green leaves when combined with a dal lend the dish a pleasingly wonderful flavour with a delicate undertone or sourness.  Now let us see how to make Chinta chiguru pappu with the tender tamarind leaves..

Ingredients required :

• Chinta chiguru ( tender tamarind leaves )  -  1 cup
• Remove the leaves from the stalks 
• Tur dal ( red gram )  -  1/2 cup
• Finely chopped onion  - 1 no
• Green chillies ( slit length-wise )  -  5 to 6 nos
• A pinch of turmeric powder
• Salt to taste

For tempering :

• Mustard seeds -  3/4 tbsp
• cumin seeds -  3/4 tbsp
• 5 to 6 garlic pods or asafoetida
• dry red chillies - deseed and tear into two -  3 to 4
• curry leaves -  12 to 14 

Method of preparation of Chinta chiguru pappu :

• Wash the tur dal and add 1 1/2 cup of water, turmeric, onion and green chillies to the washed dal and allow it to cook till half done i.e the dal should be half cooked
• Slightly crush the tender tamarind leaves with the hand and add to the half cooked dal.  Cover and cook on low flame till the leaves and dal are fully cooked and soft
• Now heat oil in a pan and add mustard seeds and allow them to splutter.  then add cumin seeds, dry red chillies, garlic and curry leaves and fry for few seconds till you find the flavo of the spices
• Add this tempering and salt to the cooked dal-tender leaves mixture, combine and cook for a minute.  Now turn off the flame and leave covered for a few minutes before serving

Serve this hot chinta chiguru pappu with hot steamed rice, ghee, pickle of your choice and papad or appadalu..

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article.

If you want to know more about making andhra style pachallu ( andhra style chutneys ), please visit my blog on Telugu Pachallu...

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