Sujii Upma

Ingredients

2 Cup Sujii/Semolina

2 Green Chillies

1 small tomato

1 onion

1' Ginger grated or 1 tsp Ginger paste

for seasoning

Urad dal

Channa Dal

Mustard seeds

Cumin Seeds

Curry Leaves

Roast sooji witha 1 tbsp oil and keep aside.Heat 1 tbsp Oil in a wok and add the seasoning.Saute onions till soft and add the tomato.Add the sujii and mix well with the seasoning.Then add 4 cups hot water with salt and mix well without any lumps.If you would like it a little loose you can add an additional cup of water.Cook for 5 minutes on medium flame.You can have it with any pickle.

For a healthier Upma you can substitute onions with cabbage and carrot.

Masala Vada

Ingredients

2 Cups Channa Dal

1 Tbsp Rice Uncooked

1 Tbsp Besan/Gram flour(optional)

Green Chillies finely chopped

2 Tsp Ginger paste

1 Cup Onions finely Chopped

Coriander finely chopped

curry leaves

Soak Channa Dal and Rice for 3 hours and grind into a coarse paste(keep a hand full separately) with minimum water.Mix all the ingredients together.You can add besan to add strength to the vada to hold all the ingredients together.Heat oil in a wok when hot turn to medium heat and drop the vadas slowly in the pan and deep fry.The vadas will take around 5 minutes to fry initially.Fry until golden brown and serve immediately to preserve the crunchiness.

For the vadas to consume less oil fry them immediately after preparing the mixture.

Mirapakaya Bajji-Mirchi Bajji

Mirchi Just out from the pan

This is one of my all time fav snack.I like them only in the bandis and not in restaurants.

Here goes the recipie.

For the batter

Mirchis

1 Cup Besan/Gram Flour/Senaga Pindi

1 tbsp Corn flour

1 tsp Ajwain or Vaamu

Pinch of Baking Soda

Salt to Taste

For the stuffing

1 Tbsp Cumin Seeds

1 Tbsp Coriander seeds(Dhania) or Powder

1 tsp Sesame Seeds Powder

Cocunut Powder

Tamarind Juice

Wear Gloves and slit the Green Chillies lengthwise(dont slit completely the stem should be intact so that the stuffing doesnt come out) and deseed them.Keep the stuffing inside.Mix besan cornflour salt(acc to taste) with water and no lumps.Be carefull in adding water the mirchi should be able to hold the batter.Add baking soda.Heat a deep bottom vessel with oil for deep frying.Dip the mirchis in the batter.When the oil is hot turn to medium heat and drop slowly the mircis in oil.Transfer to a kitchen towel when golden brown.To check salt levels drop lil batter in oil and taste add accordingly.If you have left over batter slice potatoes thinly like the chips and dip in batter and deep fry.

Banana Fry-Aratikaya Vepudu

Raw banana was never made by mom.They used to make this in our hostel then on its one of my fav veggies.Visited a cousin lastweek and got the recipie from her cookbook and immediately jotted it down.Last week i bought a veggie motungi thinkin it was banana but forgot it in another grocery shop.I realised only yesterday that raw banana is different.Now i feel good that i forgot the veggie.

You'll need

3 Raw Banana

For the paste

1 Tbsp Cocunut Powder

1 tbsp Dhania Powder

1/2 Tbsp Jeera

3 green chillies

2 tsp Ginger garlic paste

1 Onion

2 Cloves

Peel the bananas and slice them thinly like the banana chips.Boil them in salt water for 5 minutes and drain the water and microwave it.(this way u'll consume lesser oil and faster cooking).Meantime heat oil in a flat pan and add Turmeric, paste and saute.Add the banana and mix well till the banana is cooked well .If you have the groundnut spice powder you can add that tastes yummy.Eat along with rasam.I made menthi pappu,rasam and banana fry yesterday for dinner.

Uggani

Uggani is mainly eaten in Kadapa,Ananntapur and Kurnool districts for Breakfast.Only in Anantapur district its eaten along with mirchi bajji.My husband said he would eat uggani only if mirchi bajji is there,so finally made mirchi bajji also.

7 Cups Puffed Rice,Borugulu or murmura

1 Onion Cut finely lengthwise and then halved

1 small Tomato chopped finely

3 Green Chillies grinded into a coarse paste

Mustard Seeds

Cumin Seeds

Curry Leaves

1/2 tbsp Lime Juice

1 tbsp Chickpeas powder(roasted and powdered)

Soak the puffed rice in water for 5 minutes athen squeeze the water out and transfer to a collander .Be carefull in squeezing it should not become a paste.Heat 1 tbsp oil in a deep botom skillet and add mustard seeds,cumin seeds,turmeric,Curry Leaves.Saute onions till pinkish and add the green chillie paste and tomatoes.Add the puffed rice and mix well so that this mixture is yellow now.Switch of the stove and add the chickpeas powder and lime juice and mix well.Garnish with Mirchi bajji and enjoy.

Sending it for the Andhra cuisine event hosted by hari

Curd Rice

Very easy to make and tasty.

Curd

Rice

Milk

Roasted Cashews

For seasoning

Urad Dal

Channa Dal

Red Chillies

Curry Leaves

Mustard Seeds

While cooking rice add an additional 1/4th glass of water.Mix Curd and rice well with little milk .Heat oil in a wok add all the seasoning ingredients.If you have made this well in advance before serving add a little milk.Add Cashews and salt to taste.

Jhangri

Many people where suprised when i told them i made jhangri.May be even if someone would've told me i would feel the same.I always had a feeling it was very tough to make.If you are not very particular on the shape and happy if it tastes good you should surely give a try.Mine tasted yummy but the shapes were very bad.

1 Cup Urad Dal(Udhi pappu) without skin

1 Tbsp Rice

2 Saffron strands or a pinch of orange food colour

Sugar Syrup

Plastic cover

Soak urad dal and rice for atleast 3 hours.Grind them into a paste with minimum water(If you put this in a cover you should be able to make some shapes easily).Add the food colour or safrron to little water and mix with the paste.Transfer the paste to a plastic bag witha small hole.For the syrup take a deep bottom vessel and boil water and add sugar and keep mixing.Concentrate of the sugar depends on how sweet you would like it.

Now heat oil in a deep bottom vessel.On medium heat start making circles and small rounds around the circles and make a circle again on top.Soak the jhangris in the syrup till it has absorbed enough syrup.Jhangri is ready.

Chivda

I love this snack it feels very light in the tummy.This is not made at our home but got a chance to taste it in my inter hostel days.Very fast and easy to make.

It'll take you 15 minutes to make

You'll need

• 3 cups Thin Poha
• 1 tbsp Groundnuts
• 1 tbsp Channa Dal
• 2 Green Chillies
• A pinch of Tumeric
• 5 Curry Leaves
• 1 tsp Mustard Seeds
• 1/2 tsp Sugar Crystals

Heat oil in a wok and fry the channa dal and groundnuts and keep aside.Grind Green chillies in a very coarse paste may be grind it for just 5 seconds.Add 1 tbsp oil in a wok and add curry leaves green chillies,Turmeric.Add the rest of the ingredients and mix well.Add salt to taste.