How to prepare Uggani(Puffed rice Upma).

[caption id="attachment_266" align="aligncenter" width="300"] Uggani[/caption]

This is the most popular break fast in Andhra.Very easy  to prepare.It can be prepared with in 15 min.This is the perfect break fast for lazy mornings.As it is known as puffed rice its very light to have it in the morning or as the evening snack.If we are preparing it as evening snack Mirchi bajji is the best combination with this. Now here comes  the making process  of uggani.

Ingredients:

• Puffed rice:10 cups.


• Onion:1 medium sized.


• Tomato:1 medium sized.


• Green chillies:5-6(adjust to your spice level).


• Turmeric powder:1/4 tsp.


• Dry coconut(grated):1tbsp.


• Roasted gram(Putnala pappu):2 tbsp.


• Mustard seeds:1/2 tsp.


• Jeera seeds:1/4 tsp.


• Chana dal:1 tbsp.


• Urad dal:1tsp.


• Curry leaves:6-7.


• Salt:adjust to taste.


• Lemon juice:2 tbsp.


• Coriander leaves(chopped):1 tbsp.


• Oil:2 tbsp.

Procedure:

• Grind  the grated coconut,fried gram into a fine powder and keep it aside.


• Now grind the green chillies ,little amount of salt to a fine paste.


• Cut the onion  into thin slices and tomato into small pieces.


• Heat the oil in a big kadai and cracle mustard seeds.


• Now add jeera,curry leaves,chana dal,urad dal.


• Now add onion and fry it until it turns brown color.


• Add turmeric powder,tomato pieces and fry until tomato becomes soft.


• Now add green chilli paste and salt and fry it well.


• Soak the puffed rice in a plenty of water for 2-3 min.


• Take a fistful of soaked puffed rice and squeeze the water completely.


• Repeat the same process to all puffed rice.


• Now take the fried mixture to the squeezed puffed rice and mix it well.


• Add Fried gram,coconut powder,lemon juice and mix it well.

Now serve with chips or mirchi bajji.

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Raw Mango Sambar.

[caption id="attachment_158" align="aligncenter" width="247"] SAMBAR[/caption]

Ingredients:

• Mango Pieces:1 cup.


• Toor dal :1/4 cup.


• Chana dal:2 tbsp.


• Green gram(Moong dal):2 tbsp.


• Onion:2 medium sized.


• Tomato:1 medium sized.


• Sambar powder: 2 tsp.


• Tamarind pulp:1 tbsp.


• Jaggery powder:3 tbsp.


• Red chilli Powder:1 tbsp.


• Salt:adjust to taste.


• Turmeric:2 pinches.


• Mustard seeds:1/4 tsp.


• Fenugreek seeds:1/4 tsp.


• Jeera :1/2 tsp.


• Hing:1 pinch.


• Red chillies:2.


• Bay leaves:4-5.


• Oil:2 tbsp.


• chopped coriander leaves:1 tbsp.

Procedure:

• Wash all the three kinds of dal and cut the tomato into pieces and pressure cook for three whistles by adding little amount of oil.


• Cut the onion into pieces.


• Allow the cooker to cool and mash the dal into fine paste.


• Heat the oil in a kadai and cracle mustard seeds,then add jeera,hing,red chillies,bay leaves and fry  for few seconds.


• Now add onion pieces and fry until they turn light brown color.


• Now add turmeric and add dal paste and fry for 2 min.


• Now add mango pieces,salt,and sufficient water ,tamarind pulp and allow it to boil.


• When the water starts boiling now add sambar powder and allow it to boil for another 6-7 min.


• Now add chopped coriander to it and switch off the flame.


• Now the tasty sambar is ready.


• This sambar is good for rice with papad.

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Okra(Ladies finger) curry

[caption id="attachment_123" align="aligncenter" width="300"] Okra curry-1[/caption]

Okras are very good for health.These are one of the favorite food for Indians.These have high fiber content and so many benefits are there by eating this okra.

From these okra we can prepare so many kinds of varieties like fry,curries,Now i am giving one of the variety of preparing curry.

Ingredients:

• Okra:1/4 kg.


• Onion:1 Medium sized.


• Tomatoes:2 Medium sized.


• Green chilies : 6-7.


• Curry leaves:3-4.


• Haldi(turmeric) :2 pinches.


• Salt:adjust to taste.


• Cumin seeds:1/2 tsp.


• Mustard seeds:1/2 tsp.


• Coriander leaves(chopped):2 tbsp.


• Methi leaves:3tbsp.


• Curd:4 tbsp.


• Oil:3 tbsp.


• Garlic pods:5-6.

Procedure:

• Wash the Okra(bendi) cleanly and wipe it off .


• Cut the Okra into pieces.


• Cut the onion,tomatoes,green chillies intp pieces.


• Heat the oil in a kadai.


• Now crackle the mustard and add cumin seeds.


• Now add onion pieces and fry for half a minute.


• Add turmeric powder,tomatoes,green chillies and fry until they are golden brown in color.


• Now add Okra pieces and salt and fry for few minutes.


• Now add little water and Methi leaves and close the lid.


• Allow them to cook.


• Hardly it will take 7-10 min to cook.


• Now open the lid and add curd,coriander leaves and give a stir.


• Now mash them into fine paste.

Note:

• For extra taste add seasoning with little amount of oil,mustard,cumin seeds.

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Spicy Upma

 

 

Ingredients:

• sooji(regular)/upma ravva:1 cup.


• Bay leaves:8


• Mustard seeds:1/2 tsp.


• urad dal(split):1 tsp.


• chana dal:1 tsp.


• turmeric powder:a pinch.


• salt:adjust to taste.


• Garam masala powder:1/2 tsp.


• Red chilli powder:1/2 tsp.


• Fresh coconut(grated):2 tbsp.


• lemon:1


• coriander:2 tbsp.


• Ginger garlic paste:1 tsp.


• Green chillies:4(slit).


• Onion:1(medium sized).


• Carrot:1(finely chopped).


• Tamotoes:2(medium sized).


• oil:2 tbsp.


• Ghee:2 tbsp.


• Water:3 cups.

Note:

• Ginger garlic paste is optional.you can use only ginger pieces which is finely chopped into very small pieces.

Procedure:

• Roast the ravva(Dry roast) until it turns golden brown color or otherwise until nice aroma occurs.


• Heat oil in a kadai and cracle mustard seeds and then fry urad dal and chana dal until they turn golden brown.


• Now add bay leaves,green chillies,ginger garlic paste(or)thin ginger pieces as you prefer and fry for half a minute.


• Now add thin sliced onionsuntil they turn golden brown color.


• Now add chopped carrot and tomato pieces(cut the tomato into very small pieces) and cook until the tomato turns into pulp.


• Add red chilli powder,turmeric,garam masala and cook for one minute.


• Now add water and cover the lid and let it boil.


• Add the salt,ghee and add sooji slowly by continuously stirring(so no lumps aer formed) the water in kadai.


• Cover it and cook it in low flame for 5 minutes until it is cooked.


• Now turn off the flame


• Add chopped coriander,lemon juice and give mix it nicely.