Gunta Punugulu or Paniyaram

 Paniyaram or Gunta punugulu are same and name of one single dish. It is an interesting quicky dish made of left over dosa batter. It is popularly known as Paniyaram in Tamil Nadu and Paniyaram is a popular snack dish from the Chettinad cuisine whereas in Andhra it is called as Gunta Punugulu. Paniyaram can either be a savory or sweet snack. 

Paniyaram/ Gunta Punugulu is a south Indian recipe and normally served during breakfast or evening snack time. You can make it more nutritious by adding carrots, tomatoes, chopped spinach, spring onion or cabbage. 

Preparation Time: 5 minutes (If we have Idli/Dosa Batter)

Cook Time: 20 minutes

Ingredients:

2 cups of Dosa batter

 

1 Small chopped onion

2 teaspoons of chopped coriander

1/2 teaspoon of Cumin seeds

1/2 teaspoon of grated ginger

1 teaspoon of chana dal

2 curry leaves finely chopped

salt as needed

Oil as needed

Steps to Prepare:

• In a bowl, add batter and all the ingredients. Mix well
• Now batter is ready to use.
• In a Paniyaram maker, put little oil in each section 
• Add a spoon of batter into each section. Close the lid. allow it to cook on medium flame.
• After 5 minutes, slowly turn the Punugulu onto another side and allow it to cook for few more minutes.
• Repeat the above steps to make another batch          

• Gunta Punugulu or Paniyaram is ready for serving.
• Serve hot with your Favorite chutney or Podi.

                                                      

                            

Variations:

we can add grated carrot or capsicum.

 

 

Bitter Gourd Fry

 Preparation Time: 10 minutes to peel and to finely chop bitter gourd

 Cook Time: 30 minutes

 Ingredients:

 5 Bitter gourds finely chopped

 1 small onion chopped

 2 green chilies

 Tempering:5 curry leaves, 1/2 teaspoon Jeera, 1/2 Teaspoon Mustard seeds

 1 red chili

 1/2 teaspoon of Turmeric powder 

 1/2 teaspoon of Chili powder

 Salt as needed

 Oil as needed

 Steps to Prepare:

•  In a pan, put oil and all the tempering ingredients.
•  Add some onion and green chilies, Sauté well. (Do not add all the chopped onion)
•  Add chopped Bitter Gourd and sauté on medium flame for few minutes.
•  Now, close the lid and allow the bitter gourd to cook for 20 minutes.
•  Now, add Turmeric powder, chili powder and salt. Sauté for few minutes
•  Now, add remaining chopped onion. This will give some crunch flavor.
•  Bitter Gourd Fry is ready to serve. Serve hot with Hot rice and Spinach Pappu.

                                                     

                                               

Potato Fry

 Preparation Time: 10 minutes to chop Potatoes

 Cook Time: 30 minutes

 Ingredients:

  3 potatoes Finely chopped

  1/2 teaspoon Chili Powder (Adjust based on your spice levels)

  Tempering: 1/2 teaspoon of Jeera, 1/2 teaspoon of mustard seeds, 

  4 curry leaves, 1 red chili.

  1 Green chili

  1/2 cup of chopped onion

  1/2 teaspoon of Turmeric powder

  Salt as needed

  Peanut Oil as needed

  1 teaspoon of Lemon Juice (Do Not add more)

  Steps to Prepare:

• In a pan, add oil and all the Tempering Ingredients
• Add chopped onion and Sauté well.
• Now, add potato slices. Sauté for few minutes and allow it to cook on low flame for 20 minutes
• Now, stir Potato slices and make sure it is well cooked
• Add Turmeric powder
• Add Salt and mix well. At this point do not sauté for long as the potatoes are cooked. Gently stir fry.
• Add 2 teaspoons of Lemon Juice 
• Serve it with Hot rice and your Favorite Pappu or just eat like that with Hot Rice.
• My Kids would also like to eat it with chapati's.

                                                                   

Spinach Pappu

 Preparation Time: 10 minutes

 Cook Time: 30 Minutes

 Ingredients:

 1/2 cup of Toor Dal, soaked in water for 10 minutes

 4 cups of chopped spinach

 4 green chilies

 Tempering: Hing, 1/2 teaspoon of Jeera, 1/2 teaspoon of mustard seeds, 3 curry leaves chopped

 1 onion chopped

 1/2 teaspoon of turmeric powder

 3 pods of Tamarind soaked in water for 10 minutes, Juice is extracted and kept aside

 Oil as needed

 Salt as needed

 Steps to Prepare:

•  Pressure cook Toor dal or cook it in instant pot for 20 minutes. 
•  In a pan or we can use the same bowl we have for Instant pot. Add oil and all the tempering   ingredients.
•  Add onions and green chilies and sauté well.
•  Add chopped spinach and fry under tender.
•  Then add cooked Toor dal and mix well.
•  Add Turmeric powder
•  Now, add Tamarind paste. 
•  Add salt and mix well. Allow it to cook for few minutes.
•  Spinach Pappu (Dal) is ready to serve.
•  Serve it with Hot Rice and Papad or my kids like it with potato fry.

                                                            

       

Peanut Chutney

Preparation Time: None

Cook Time: 20 minutes

 Ingredients:

 1 cup of Peanuts

 4 green chilies (Adjust according to your spice level)

 2 pods of tamarind.

 Tempering: 1/2 teaspoon of Jeera, 1/2 teaspoon of mustard seeds, 1 red chili

 1/2 teaspoon of chana dal, 1/2 teaspoon of Urad dal

 5 curry leaves.

 Salt as needed

 Oil as needed

 Steps to Prepare:

•  In a large pan, add 1/2 teaspoon of oil and put green chilies
•  Now add, peanuts and roast them on low flame for few minutes
•  Now add Tamarind pods and sauté well
•  Allow peanuts to cool down and grind it into coarse paste and keep it aside. (Add water while   grinding, do not add too much water)
•  Take the paste into a separate bowl and add salt.
•  Now, in the same pan, add oil and all the tempering ingredients and fry well.
•  Add that to Peanut chutney. Enjoy it with Idli, Dosa, Uthappam or Punugulu.  

                                                            

 

Nellore Fish Pulusu

 Preparation Time: 10 Minutes

 Cook Time: 40 Minutes

 Ingredients:

 6-7 Medium size salmon Pieces

 1 Raw Mango, sliced vertically

 Tempering: 1/2 teaspoon of Jeera, 1/2 teaspoon of mustard seeds, 1/2 teaspoon of Methi seeds, 

  5 curry leaves.

  1 tea spoon of Turmeric powder

  2 teaspoon of Chili powder. Adjust to Taste.

  1/2 cup of Tamarind soaked in water. Squeeze all the water and put it aside.

  Salt as needed

  Oil as needed

  Steps to Prepare:

• In a pan, put oil and once oil is warm add all the tempering ingredients.
•  Add Onions and Sauté well.  
•  Add Tomatoes and sauté well. 
•  Once onions and tomatoes are well sautéed, add chili powder and turmeric and mix well. 
•  Now, add Mango slices and mix well. Allow it to cook for few minutes
•  Add Salmon Pieces
•  Now, add Tamarind water
•  Allow Salmon to cook in tamarind water.
•  Add water if needed.
•  Allow it to cook on low flame for approximately 20 minutes
•  Add salt 
•  Make sure drumsticks are well cooked.
•  Fish Pulusu is ready for serving. 
•  Serve Fish Pulusu with Hot Rice

                                                     

Drumstick Pulusu

 Preparation Time: 5 minutes

 Cook Time: 30 Minutes

 Ingredients:

 2 cups of drumsticks

 1 cup of chopped onion

 1 cup of chopped tomato

 1/2 cup of Tamarind soaked in water. Squeeze all the water and put it aside.

 Tempering: 1/2 teaspoon of Jeera, 1/2 teaspoon of mustard seeds, 1/2 teaspoon of Methi seeds, 

 4 curry leaves, 1 red chili.

 1/2 teaspoon of turmeric

 1 teaspoon of chili powder

 Salt as needed

 Oil as needed

 Steps to prepare:

•  In a pan, put oil and once oil is warm add all the tempering ingredients.
•  Add Onions and Sauté well.  
•  Add Tomatoes and sauté well. 
•  Once onions and tomatoes are well sautéed, add chili powder and turmeric and mix well. 
•  Now, add drumsticks and mix well.
•  Now, add Tamarind water
•  Allow drumsticks to cook in tamarind water.
•  Add water if needed.
•  Allow it to cook on low flame for approximately 20 minutes
•  Add salt 
•  Make sure drumsticks are well cooked.
•  Drumstick Pulusu is ready for serving. 
•  Serve Drumstick Pulusu with Hot Rice.    

                                                   

                          

 

  

Bottle Gourd Moong Dal Curry

  Preparation Time: 20 minutes

  Cook Time: 30 minutes

   Ingredients:

   2 cups of diced Bottle gourd (slice them to small pieces)

   1/2 cup of soaked Moong dal

   1/2 cup of onions

   4 green chilies

   Tempering: 1/2 teaspoon of Jeera, 1/2 teaspoon of mustard seeds, 

   3 curry leaves, pinch of hing.

   1/2 teaspoon of Turmeric

   Peanut oil as needed

   Salt as needed

    Steps to Prepare:

• In a pan, put oil and once oil is warm add all the tempering ingredients
• Add Onions and sauté well. Add Green chilies.
• Add slices of bottle gourd and sauté.
• Now, add Moong dal.
• Add Turmeric powder
• On a low flame, cook Bottle gourd and Moong dal together. we should do this approximately for 20 minutes
• In between, if needed add some water.
• Add Salt.
• Make sure Bottle gourd is well cooked. 
• Bottle Gourd Moong dal curry is ready for serving.
• Serve hot with Hot rice.

                                                                     

Mango Pappu

 Preparation Time: 5 minutes

 Cook Time: 35 minutes

 Ingredients:

 1 cup Toor dal

 1 cup of diced raw mango

 Tempering: 1/2 teaspoon of Jeera, 1/2 teaspoon of Mustard seeds, 4 curry leaves, pinch of hinge

 4 green chilies

 1/2 teaspoon of turmeric

 Oil as needed

 salt as needed

 Steps to prepare:

•   Pressure cook or use instant pot to cook Toor dal. For 1 cup of Toor dal we would need to add 2  cups of water. 
•  Now, Keep the cooked toor dal aside.
•  In the same pan, put oil and add all the tempering ingredients
•  Add Green chilies (Adding onions at this point is optional. I generally don't add any onions)
•  Add sliced mango slices. Fry for 2 minutes
•  Now, add cooked Toor dal 
•  Add Turmeric powder and salt
•  Now, Pressure cook or do it in instant pot(Rice Option)
•  Mango Pappu is ready to serve. Serve hot with Rice and papad/vadiyam

                                                        

Coconut Chutney

 Preparation Time: 5 mins

 Cook Time: 5 mins

 Ingredients:

 1 cup of chopped coconut 

 4 garlic pods

 2 pods of tamarind

 3 green chilies

 salt as needed

Tempering: 2 red chilies, 1 teaspoon of Jeera, 1 teaspoon of mustard seeds, 3 curry leaves, Hing, 1 teaspoon of chana dal, 1 teaspoon of urad dal.

 oil as needed.

 Steps to prepare:

•  In grinder, put all the coconut slices, tamarind, chilies, garlic pods and grind well. If needed, add some water. DONOT add too much of water as it would change the taste.
•  Take the grinded mixture out and add salt. Mix well.
•  Heat oil in a pan, add all the tempering ingredients.
•  Sauté well
•  Add that to grinded coconut mixture.
•  Serve it with any of your favorite south Indian tiffins like Dosa, Idly, Uthappam, Pongal.

                                                              

 

 

Broccoli and Carrot Soup

   Preparation Time: 10 minutes

   Cook Time: 30 minutes

   Ingredients:

   1 cup of Broccoli florets

   1 cup of sliced carrots or grated carrot

   1/2 cup of chopped celery

   1 Onion Chopped

   1 cup of milk

   2 cup of chicken broth

   1 cube of Margarine or regular butter

   Salt and Pepper to taste

   3 teaspoons of all-purpose flour

   Steps to Prepare:

• In a saucepan, bring the chicken broth to a boil. Add carrot, celery and Broccoli. Cook until vegetables are little tender.
• In a separate saucepan on medium high heat, sauté the onions in the butter or margarine. Add all-purpose flour and salt and pepper. Mix the ingredients. Now, Add the milk and keep stirring until mixture is thick.
• Now, Mix both Milk mixture and vegetable broth mixture. Stir until both the mixtures are blended
• Now, add cheese and serve hot with breadcrumbs.             

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Soy Granules Nutrela curry

 Preparation Time: 20 minutes

 Cook Time: 30 minutes

 Ingredients:

 Soak Soy Granules in water and squeeze all the water and keep it aside

 1 cup of diced onion

 1 cup of diced Tomato

 1 teaspoon of ginger

 1 teaspoon of garlic

 1 teaspoon of chopped green chilies

 1/2 teaspoon of Turmeric powder

 1 teaspoon of garam masala

 1/2 teaspoon of chili powder. Adjust according to your spice levels.

 Tempering: 1 teaspoon of Jeera, 1 teaspoon of mustard seeds, 3 curry leaves

 Salt as needed 

 Oil as needed

 Steps to Prepare:

•  In a pan, put some oil add all the tempering ingredients
•  Add Onion and Sauté well
•  Add Ginger garlic paste and Sauté well.
•  Add Tomato and Sauté well
•  Now add Turmeric powder
•  Now add chili powder
•  Now add squeezed soy granules and mix well.
•  Fry the granules for some time. 
•  Add some water and pressure cook for few minutes
•  Add salt as needed

                            

Rajma Masala (Red Kidney Beans curry)

 Preparation Time: 6-7 hours

 Cook Time: 30 minutes

 Ingredients:

Cooked Rajma 2 cups

1 cup of onion

1 cup of sliced tomato

1 teaspoon of grated ginger

1 teaspoon of grated garlic

1 teaspoon of chopped green chilies

1 teaspoon of amchur powder

1 teaspoon of Kasuri Methi

Tempering: 1 teaspoon of Jeera powder, 1 teaspoon of mustard seeds, 3 curry leaves

1/2 teaspoon of turmeric powder

Salt as needed

oil as needed

Steps to Prepare:

• In a pan, put oil and add all the ingredients specified under Tempering section
• Add Onions and sauté until Onions looks transparent.
• Add Tomatoes and sauté until Tomatoes are well cooked
• Add Ginger garlic paste.
• Now, add green chilies
• Now, add Amchur powder
• Add Kasuri Methi
• Add Turmeric powder and mix well.
• Allow, the masala to cook well. It gives very good flavor to cooked Rajma
• Add, cooked Rajma and mix well.
• Add, some water to get that gravy consistency.
• Add salt
• Serve hot with rice or chapati

                                                     

                                            

   

Cauliflower manchurian

  Preparation Time: 10 minutes

  Cook Time: 45 minutes

  Serves: 2-4 people as appetizer

  Ingredients:

  1 whole cauliflower diced into small pieces

  1 cup of all-purpose flour

  2 teaspoons of Rice

  1 teaspoon of ginger garlic paste

  1 teaspoon of grated chili

  Salt as needed

  1 cup of capsicum cubes

  3 pods of crushed garlic

  2 teaspoons of soy sauce

  3 teaspoons of sriracha paste

  1 teaspoon of Vinegar

  Oil for frying (If we are using air fryer, we don't need more oil)

  Steps to prepare:

• In a large bowl, put all-purpose flour, rice flour, 1 teaspoon of ginger garlic paste, salt and grated chili. Mix well. Add some water to get batter consistency.  
• In a deep-frying pan, heat oil and test it with little batter
• In small batches, fry all the cauliflower florets in oil and keep them aside.

• Now, in a pan add oil and fry crushed garlic.
• Now, add capsicum cubes. Fry until capsicum is soft.
• Add soy sauce, sriracha red chili paste, vinegar and mix well.
• Add little sugar and salt. Adjust spice levels according to taste.
• Now, add all the fried cauliflower florets to the sauce and mix well.
• Cauliflower Manchurian is ready for serving. Serve it with Noodles or fried rice. or just enjoy it as appetizer.

                                                       

                                                    

Tomato Chutney

  Preparation Time: 5 minutes

  Cook Time: 20 minutes

  Ingredients:

  2 cups of diced tomatoes

  3 pods of Garlic crushed

  4 green chilies

  Tempering:  1 teaspoon of mustard seeds, 1 teaspoon of Jeera, 3 curry leaves

  1 teaspoon of coriander seeds

  Pinch of turmeric powder

  2 pods of Tamarind

  Salt as needed

  Steps to prepare:

• In a pan, put oil and add all the tempering ingredients
• Add crushed garlic and green chilies
• Add diced tomato and sauté for few minutes
• Add Coriander seeds
• Add 2 pods of Tamarind and allow tomato to cook until Tomato is cooked well, and water is evaporated
• Add pinch of Turmeric powder
• Add salt as needed
• Tomato chutney is ready to be served. Serve with any of the tiffin's (Idli, Dosa, Pongal, Pesa Rattu etc.) of your choice.

                                                                

        

Aloo Gobi Fry

 Preparation Time: 10 minutes

 Cook Time: 30 minutes

 Ingredients:

 2 cups of cauliflower florets

 1 cup of diced potato

 2 teaspoons of ginger/garlic

 2 slitted green chilies

 1/2 cup diced onions

 3 teaspoons of oil

 Tempering: 3 curry leaves, cumin seeds, Jeera seeds

 1/2 teaspoon of Amchoor powder

  1/2 teaspoon of Turmeric powder

  Salt as needed 

  chopped coriander

 Steps to prepare:

• In a pan, add oil and put all the tempering ingredients
• Add 1/2 cup of diced onions
• Add Ginger Garlic paste and fry for 2 minutes
• Add Cauliflower florets and fry for 5 minutes
• Add diced potato slices and sauté it along with Cauliflower
• Close the lid for 8 minutes
• Now, add turmeric powder and Amchoor powder and sauté it well.
• Do not close the lid, allow it to cook in low flame
• Now, add salt 
• Add coriander leaves
• Serve hot with either chapati's or hot rice

                                                        

 

Puliyogare Rice

 Preparation time: None (If we have cooked rice), if not 25 minutes to cook rice.

 Cook Time: 5 minutes

 Ingredients:

 1 cup rice

 1 teaspoon of oil

 3 teaspoons of MTR Puliyogare paste

 Tempering:3 curry leaves, 1 teaspoon of peanuts

 2 teaspoons of freshly squeezed lemon juice

 Pinch of salt

Steps to prepare:

• In a pan, put a teaspoon of oil, Add all the tempering ingredients.
• Add 3 teaspoons of Puliyogare paste
• Sauté for 2 minutes
• Add a pinch of salt. switch off the flame.
• Now, add the mixture into Rice and mix well.
• Serve Puliyogare rice with your favorite papad. 
• Since, I make this for my kids Lunch box, I add their favorite colorful crisp's.

                                       

 

  

 

Rava Upma

 Preparation Time: 5 minutes

 Cook Time: 30 minutes

 Ingredients:

 1 cup of roasted Sooji

 Tempering: 

 3 curry leaves, Jeera, mustard seeds, 1 teaspoon of chana dal, 1 teaspoon of urad dal, 1 teaspoon of   peanuts, 2 teaspoon of cashew nuts.

 3 green chilies

 1 cup of diced onion

 3 teaspoons of oil or Ghee

 1 teaspoon of grated ginger

 2 teaspoons of chopped coriander

 Salt as needed

 2 1/2 cups of water

 Steps to prepare:

•  In a pan, put oil and all the ingredients mentioned under Tempering section.
•  Add grated ginger and green chilies
•  Add diced onion and allow onion to fry for few minutes.
•  Add Roasted Sooji and fry for few minutes
•  Add water
•  Salt as needed. Add chopped coriander leaves
•  Serve hot with chutney of your choice. Here I am serving upma with tomato chutney.

                                                                       

             Variations:

 

             Add your choice of vegetables to make it as vegetable upma.

                         

Broccoli Fritters(Pakora)

 Broccoli is our favorite snack item. We generally dip it with Ranch or make Broccoli soup. Here is another way to enjoy this vegetable on a cold or rainy day. we can also make this in air fryer.

 Preparation Time: 10 minutes

 Cook Time: 30 minutes

 Ingredients:

 2 cups of Broccoli florets washed 

 1/2 cup Besan

 2 teaspoons of rice flour

 1/2 teaspoon of chili powder

 1/2 teaspoon of crushed Ajjwain

  Salt as needed

  water for mixing

  oil for frying

  Steps to prepare:

• In a pan keep oil for heating, meanwhile in a large bowl keep all the broccoli florets.
• Add Besan flour and rice flour.
• Put chili powder and crushed Ajwan. mix it with flour.
• Add water
• Add salt. Now the broccoli Besan mixture is ready for frying. Taste and make sure salt and Spice levels are sufficient.
• Meanwhile, oil might be ready as well.
• On Medium flame, fry broccoli florets until they are golden brown.
• Take the broccoli florets and serve hot with Ketch up.

      

                                                

Floral Design 5 - Pink Bonanza

There's a reason why "pretty in pink" is such a popular phrase. That was true with this pink floral table center piece. I made this floral arrangement for my niece First Birthday.

Mysore Bonda

Mysore bonda with Maida an extremely popular deep-fried snack recipe from the south Indian cuisine made with plain flour. it is known for its round ball-shaped soft texture and hence the name of Bonda recipe. it is popular street food, evening snack recipe served with the combination of spicy chutney with a strong coffee or chai.

Preparation Time: 4 hours

Cook Time: 30 Minutes

Ingredients:

• 1 cup curd
• ▢¾ tsp salt
• ▢1 tsp baking soda
• ▢2 cup Maida / plain flour
• ▢2 chili (Finely Chopped)
• ▢1 inch ginger (Finely Chopped)
• ▢few curry leaves (Chopped)
• ▢2 tbsp coconut (Shredded)
• ▢2 tbsp coriander (Finely Chopped)
• ▢1 tsp cumin
• ▢oil (for frying)

        Steps to Prepare:

• In a large bowl take 1 cup curd, ¾ tsp salt and 1 tsp baking soda.
• mix well until the curd turns frothy.
• Add 2 cup Maida and start to mix gently.
• adding more curd if required, start to beat in 1 direction.
• the batter will turn elastic texture.
• now add 2 chili, 1 inch ginger, few curry leaves, 2 tbsp coconut, 2 tbsp coriander and 1 tsp cumin.
• mix well combining everything well.
• cover and rest for 4 hours.
• After 4 hours, the batter will turn softer and fluffier.
• beat it further for a minute.
• dip your hand in the water and pinch a ball sized batter.
• drop in hot oil, keeping the flame on medium.
• stir and fry until the Bonda turns golden brown and crisp.
• Drain off the Mysore Bonda and enjoy with coconut chutney or chutney of your choice.

                                                

Potato Fritters

 Preparation Time: 10 minutes

 Cook Time: 30 minutes

 Ingredients:

 1/2 cup of chickpea flour

 2 teaspoons of corn flour or rice flour

 1/2 teaspoon of chili powder (Adjust according to your spice levels)

 1/2 teaspoon of Ajwain

 Sliced potatoes (I generally slice it vertically)

 Salt as needed

 Oil for frying

 Steps to Prepare:

• In a bowl, put all the sliced potatoes, Add chickpea flour, corn or rice flour. Add Chili powder, Ajwain. Add Salt.
• In a wok, put oil and allow the oil to warm.
• Put the sliced potatoes and allow it to fry until golden brown.
• Serve hot with ketchup.

                                                           

                                          

Floral Design 6 - Pink Bonanza

This pink and white flower vase was designed for my niece first birthday. It has round glass plate and decorated with pink and white yogurt melts. This can be a pleasing center piece.