Saturday, September 22, 2012

Bonda



Ingredients

Dosa batter (grinded as paste) - 1 cup
Onions- few(cut)
Green chillies - few
Semolina -1 tbsp
Salt -as needed
Oil- enough to fry the bondas

Method

  • Mix all the above contents as shown below




  • If the batter becomes loose in consistency, bieng difficult to make rolls and fry in oil, add some all purpose flour (maida).
  • After mixing all the ingredients, add salt. 
  • Take a frying pan, heat oil.
  • Once the oil gets hot, release the dough as balls into the oil
  • Fry on medium flame...Bondas are ready..


Serving options
Goes well with peanut chutney or ginger chutney..

Spinach and Carrot fried rice



Ingredients

Spinach-fresh-200 gm
Green chillies- 3
Cut onions- few
Carrots - 2, grated
Corainder powder - 1 tsp
Garlic- 2 pods
Cashews - few
Oil- 2 tbsp
Lemon juice -1 tbsp
Cooked Rice - 1.5-2 cups

Method

  • Grind spinach leaves, green chillies, garlic and lemon juice to paste.
  • Take a pan, add oil and let it be heated.
  • Add onions fry them. Now add cashews, carrots and coriander leaves.





  • Fry all the contents on medium flame and make sure none of the contents gets fried excessively.
  • Now add ground paste..and coriander powder.


  • Now add salt and allow the contents to cook for 5-10 minutes.
  • Once the contents are cooked, add cooked, fluffed rice and mix well. 



  • Cook the contents for 3-6 minutes.
  • Delicious spinach-carrot rice is ready...

Pesarattu




Ingredients

Moong dal(green) - 1.75 cups
Rice - 1/4th cup
Salt, Oil- as needed


Method

  • Wash moong dal and rice. Soak them for 3-4 hours.
  • Grind them to a consistency equal to dosa batter.
  • Add salt..mix well. Now batter is ready for pesarattu.
  • Take  a nonstick tawa.. heat it.
  • Spill water to see if the tawa is hot enough (water evaporates once it is hot).
  • Now take some batter and spoon it out and swirl around on the pan into a round and thin disc.
  • Sprinkle few drops of oil or add oil around the periphery of the pesarattu.
  • Allow it to cook and turn around, let that side be slightly cooked.
  • Pesarattu is ready...


Serving options
Goes well with Ginger chutney.
Pesarattu-upma is another combination popular in andhra..which can be combined with peanut chutney and sambar.

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