Chakrabanalu

Preparation of Chakrabanalu :

I came up with a traditional snack item Chakrabanalu. My grandma used to prepare this for us. It is one of my favorite snack. There are two versions in this snack sweet and spicy. I am posting spicy version of chakrabanalu. Generally this is make out with maida but I used both maida/Plain flour and wheat.

Lets see the preparation of this recipe.

Ingredients

Maida/Plain flour - 1cup

Whole Wheat flour - 1/2 cup

Cumin Seeds - 1/4 tbsp

Red Chilli powder - 1 tbsp

Hot Oil/ghee/butter  - 1 tbsp

Water - as required to prepare dough

Salt as required

Oil for deep frying

Procedure

In a wide plate add maida, atta, salt, Chilli powder, oil/ghee, Cumin seeds and combine them well. Knead the dough till smooth and firm. Test the salt before preparing the biscuts. Here U can also replace red chilli powder with green chilli paste and also U can add sesame seeds. It adds additional taste.

Pinch a large lemon size ball of the dough and roll into slightly thick Chapathi. Use a fork to prick the chapati all over. Using a sharp knife, cut the chapti length wise about an inch apart. Then cut into diamond shape or into Ur favorite shapes.

Heat a wide heavy bottomed vessel with enough oil for deep frying and once the oil is hot, place the cut biscuts one by one into the hot oil, you will find the oil froth up in bubbles. Let the biscuts fry on high flame till they rise to the surface. 

Once the biscuts rise to the surface, turn heat to medium flame and cook the biscuts till they turn a golden shade. Turn them over gently during the cooking process so that they cook on all sides. Remember the frying has to be done on medium flame to achieve that golden color and crispness. If you reduce flame to low, the chips will absorb a lot of oil, so keep flame on medium to high while frying.

Use a slotted ladle to remove onto an absorbent paper and cool. Cool completely before storing in an air tight metallic container.

Chakrabanalu is ready. Taste it with a cup of tea :-). 

Hope U enjoyed this recipe. Leave Ur valuable comments about this recipe. I wish U a safe and yummy cooking :- ).

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Cucumber Chutney-Dosakaya Pachadi

Preparation of Cucumber Chutney :

For this recipe I used Lemon Cucumber. Lemon Cucumber is a cherished vegetable in Andhra Cuisine. Dal, Chutney, Curry, Pulusu and Pickle are the common preparations.This is a tangy spice Chutney that makes a good side dish for rice.

Lets see the preparation of this chutney

Ingredients

Lemon Cucumber - 1 (here I used small one)

Green Chillies - 2

Curry Leaves - few

Salt as required

Oil - 1 tbsp

For Powder

Mustard seeds  - 1/4 tbsp

Cummin Seeds - 1/2 tbsp

Channa dal - 1/2 tbsp

Urad dal - 1/2 tbsp

Hing - a pinch

Tamarind - 1 inch piece

Procedure

First peel the skin of Lemon Cucumber and cut it into small pieces.

Add required salt to these pieces and keep it aside.

Now heat 1 tbsp of oil. Add Channa dal, Urad dal, Cummin seeds, Mustard seeds, Hing and Red chillies saute for few seconds.

After that add tamarind and green chillies. Again saute for few more seconds.

Now grind the above ingredients with curry leaves into a coarse powder without adding water.

Finally add this powder to the cucumber pieces.

Lemon Cucumber - Dosakaya pachadi is ready. Serve with hot rice and a dollop of ghee.

Hope U enjoyed this recipe. Leave Ur valuable comments about this recipe. I wish U a safe and yummy cooking :- ).

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Majjiga Pulusu/Challa Pulusu

Preparation of Majjiga Pulusu/Challa Pulusu :

 
Challa Pulusu or Majjiga pulusu is a sour buttermilk boiled with Gram flour and coconut paste. This is a pale yellow colored stew which tickles your taste buds. Vegetables like bottle gaurd, drum stick, potato, tomato and onions are used to prepare this sweet-sour flavored stew.

Lets see the preparation of this recipe.

Ingredients

Curd - 2 cups(slightly sour curd)

Vegetables - 2 cups(bottle gaurd, drum stick, tomato, onions, potatoes)

Water - 1 cup

Gram flour - 3/4 tbsp

Rice flour - 1/2 tbsp

Salt as required

For Paste

Fresh grated coconut - 1 cup

Green Chillies - 3

Coriander seeds - 1 tbsp

For Seasoning

Mustard seeds - 1/2 tbsp

Methi seeds - 1/4 tbsp

Cummin seeds - 1/2 tbsp

Turmeric powder - big pinch

Hing - a pinch

Curry Leaves - few

Red Chillies - 1

Oil - 1 tbsp

Procedure

Make a paste of grated coconut, green chillies, Coriander seeds without adding any water. 

Beat the curd well adding water to form a smooth sauce like consistency.

 

Combine the ground paste with the beaten curd and keep aside.

Now take 3/4 tbsp of gram flour and add water without forming lumps. Add it to the curd. Do the same step for rice flour also.

Add half a cup of water to the chopped vegetables (1/2 tsp salt) cook till they are half-cooked. Keep aside.

Heat oil in a pan, add mustard seeds and let them pop, add the cumin seeds, methi seeds and let them turn slightly brown. Add the curry leaves, red chillis and hing, turmeric powder and toss for a few seconds. Add the cooked vegetables (along with left over water if any) and combine well.

Add the curd-coconut mixture to the vegetables and on low heat, cook stirring continuously, otherwise it might curdle. Adjust the salt and cook till the vegetables absorb the flavors and the gravy thickens. Do not boil. Turn off heat. Cover lid and let it sit for a few minutes before serving for the flavors to absorb.

Serve with rice.

Hope U enjoyed this recipe. Leave Ur valuable comments about this recipe. I wish U a safe and yummy cooking :- ).

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Potato Gravy

Preparation of Potato Gravy :

This is very easy and quick recipe which goes well with chapathis.  Do try this tasty recipe and you will love it.

Lets see the preparation of this recipe

Ingredients

Potatoes - 4 medium size

Onion - 2

Tomatoes - 3

Garlic - 3 cloves

Ginger - 1 inch piece

Green Chillies - 2

Cashew nuts - 1 tbsp (soak in hot water)

Khus khus - 1/2 tsp

Oil - 2 tbsp

Turmeric Powder - a pinch

Required Salt
Chilli Powder - 3/4 tbsp

Coriander Powder - 3/4 tbsp

Cumin Powder - 1 tbsp

Garam Masala - 1/4 tbsp

For seasoning

Cumin Seeds - 1 tsp

Procedure

Pressure cook potatoes and peel its skin. Cut it into cubes.

Heat 1 1/2 tsp of oil and fry potatoes well for 5-6 minutes(U do not have to roast it). Keep aside. 

Grind onion, tomatoes, garlic, ginger, green chillies, cashew nuts, khus khus to a fine paste.

Now heat a tbsp of oil in a pan, add cumin seeds. When they sizzle, add the grounded paste, turmeric powder, Chillies powder, Coriander powder, cumin powder, garam masala and salt as required. 

Cook well till raw smell goes.

Then add the shallow fried potatoes, a cup of water and simmer for 5 minutes till everything gets blended well.

Garnish with coriander leaves.

Potato Gravy is ready.

Hope U enjoyed this recipe. Leave Ur valuable comments about this recipe. I wish U a safe and yummy cooking :- ).

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Side dish for roti, chapathi and parathas

Here U will find a list of side dishes for roti, chapathi, parathas and pooris.

Potato Gravy

Tomato Chutney

Preparation of Tomato Chutney : 

Tomato chutney is a good combination for idly, dosa, chapati. Instead of butter, this chutney can be used as a spread on bread. Here I used jaggery and tamarind for additional taste. 

Lets see the preparation of this recipe

Ingredients

Ripe Tomatoes - 3

Green Chillies - 2

Coriander Leaves - few 

Jaggery - 1 tsp (grated)

Tamarind - 5 gms or less
Mustard - 1 tsp

Urad dal - 1 1/2 tsp

Channa dal - 1 1/2 tsp

Hing - a pinch

Oil - 3 tsp

Salt as required

Procedure

Heat 1 tsp of oil. Add mustard seeds after they sizzel add channa dal, urad dal and hing. Saute for few seconds. Bring it into room temperature and grind it into powder. Keep it aside.

Now heat 2 tsp of oil. Add chopped tomato pieces, jaggery, green chillies and salt cook for 3 - 4 minutes. Cool it and grind it (do not add water).

Mix above powder, tomato paste and coriander leaves. Grind them once again.

Tomato chutney is ready.

Hope U enjoyed this recipe. Leave Ur valuable comments about this recipe. I wish U a safe and yummy cooking :- ).

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Chapati

Preparation of chapati :

The word "Chappathi" is derived from Kannada origin "Chappate thatti" meaning "flattened round". Chapati is noted in Ain-i-Akbari , a 16th century document, by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak.

Chapati is an unleavened flatbread from India. Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapati is a form of roti. The words are often used interchangeably. While roti refers to any flat unleavened bread, chapati is a roti made of whole wheat flour and cooked on a tava (flat skillet).

Lets see the preparation of this recipe

Ingredients

Whole Wheat Flour - 1/2 cup

Lukewarm Water - 1/4 cup (use more as needed)

Salt - 1/8 tsp  

For rolling

Whole Wheat Flour - 1/4 cup

Roti Board

Rolling Pin

Procedure

Making Dough

Mix flour, salt and water together to make a soft dough (add more water as needed). Here to make dough smoother add curd or milk.

Knead the dough on a lightly greased surface to make the dough smooth and pliable.

Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more.

To roll out the dough

Divide the dough into 8 equal parts.

Make smooth ball and press flat. Take 1 ball; press it in dry flour from both sides.

Roll in to a 5-inch circle. If the dough sticks to the rolling pin or rolling syrface, lightly dust the chapati with dry flour. Tip: Use the dry flour just enough you need to roll the chapathi, too much use of flour will make the chapathi dry.

Now fold it and roll again.

After that again make other folding and roll it again. It gives triangle shape to chapati.

Chapati is ready to cook.

Chapati Preparation

Heat tawai on medium high heat. Add 1 tsp of oil.

Place the chapati over tawai.

After chapati starts changing color and start puffing in different places flip the chapati over.

Flip the chapati again. The chapati should have light golden-brown spots on both sides.

Chapati is ready.  Preparation of dough is same for Indian flat breads.

Hope U enjoyed this recipe. Leave Ur valuable comments about this recipe. I wish U a safe and yummy cooking :- ).

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Roti Rastha

List of  Indian Breads :

Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.

Chapati