Feb 18, 2015

Punugulu (with dosa batter)

Next recipe for my brunch theme is a one pot meal with a snack. In this brunch I served Arisi paruppu sadam which is one pot meal from Tamilnadu cuisine. Usually we serve this rice with yogurt. But here I made some curd rice and punugulu to make this meal little heavy, because this is brunch. Punugulu is a favorite snack in Andhra pradesh, we make this with different ingredients. But originally punugulu is made with urad dal with a small amount of rice . We make this snack with left over dosa batter also. Usually we mix maida (all purpose flour) to dosa batter to bring the consistency. But here I gave a twist to that, I added pancake mix in the place of maida. Now they turned out soft spongey delicious.. this batter consistency should be like pakodi batter. These punugulu is a best combination with rasam rice, pulihora. They tasted wonderful with arisi paruppu sadam also..
Let's check the recipe.... 
Dosa batter  ---  1 cup
Pancake mix  ---  1/4 cup
Onion  ---  1 big chopped
Green chillies   ----  2 chopped
Ginger  ----  1 tea sp chopped
Salt to taste
Oil for deep frying

1. Heat oil in a deep frying pan.
2. Mix all other ingredients in a mixing bowl (don't add any water)
3. Make golf ball size balls out of this batter and drop them in to hot oil slowly.
4.Deep fry the punugulu till golden color and remove from oil strain the extra oil on a kitchen towel.
Serve hot with coconut chutney or as a side for any one pot meal....

Feb 17, 2015

Sorakaya Masala (bottle Gourd Masala)

This month for third week my theme for BM is Brunch recipes. Usually Sundays we prefer to have brunch or late lunch mostly that will be brunch. I make some one pot meal and a snack or heavy breakfast dish like masala dosa with curd rice. For this some times I make puri with different gravy. But this bottle gourd masala (sorakaya masala) is my all time favorite. My mother used to make this curry for puris  for Sunday breakfast. Those days Sunday mornings will be TV time we use to have our breakfast in front of the TV watching Ramayan, tom and jerry and this continues till  12 o clocl for spiderman......

                                                                         Now I make puris once in a month may be because they are deep fried. But my choice will be this bottle gourd curry to go with puris other then potato curry. When I make puri with side dish alway try to make it as a brunch with combination of curd rice. For today also the same menu for my brunch recipes... Puri, sorakaya masala, curd rice...
Let's check the recipe.....
Bottle gourd  --- 1 cut in to small cubes
Onion   ----  1 big finely chopped
Green chillies  ---  3
Oil   ----  1 tab sp
Mustard ceeds  ---  1/2 tea sp
Cumin seeds   --- 1/2 tea sp
Curry leaves  ---  1 spring
Turmeric powder  --- 1/4 tea sp
Red chilli powder  ---  1/2 tea sp
Salt to taste

Grated coconut  ---  1 tab sp
Poppy seeds  --- 1 and half tea sp
Cashew nuts -- 8
Garlic cloves ---  6 cloves
Coriander powder  -- 1 tea sp
1. Grind all masala ingredients with little water in to a fine paste and set a side.
2. Heat oil in a pan add mustard seeds let them splutter then add cumin seeds, curry leaves.
3. Add finely chopped onion and green chillies and fry till onion turns in to pale.
4. Add bottle gourd pieces,turmeric powder, red chilli powder, salt to taste mix well.
Keep the flame in low, cover and cook for few seconds.
5. Remove the lid mix well, add ground masala mic well cook again for few seconds, add 1 cup water mix well cover and cook in amedium heat till bottle gourd pieces turn soft and gravy looks like semi gravy.
Serve hot with puri, roti, rice.
Other then bottle gourd you can make this curry with boiled eggs, chow chow, drum stick, brinjal,
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