Green Onions / Spring Onions Stew

Preparing Time: 10 Minutes
Cooking Time: 15 Minutes

Cuisine : South Indian

Stew which complements perfectly well with Idli, dosa or rice alike with a strong tint of green onions taste . Making this stew is very easy and it can replace sambar especially on a busy day .
Spring onions have a distinctive  flavor , when added along with onions it enhances the taste with  a tint of sweetness  . We generally use this green strands as a  garnish or   especially in  fried rice  but making this as a main ingredient is a real game changer .
My mother used to make this stew in my childhood , which I tried and kind of achieved the taste almost .
I have added few veggies for an extra texture as with onions alone gives  the stew more thin consistency . You can make this stew from thin consistency to thick depending upon to which you want to complement along .

Ravva / Broken Rice Pulihora

Preparing Time: 20 Minutes
Cooking Time : 15 Minutes

Cuisine : South Indian (Andhra)

Broken rice or Ravva pulihora is a quick recipe which is very similar to normal pulihora but the cooking time is much less .This recipe even uses less oil when compared to rice pulihora . You can get the broken rice or rice ravva in some stores , if not,  you can prepare it at home very easily .
As I promised more pulihora recipes in my old posts here is one which is authentic and tasty  addition to your exotic  recipes . This can be taken as a breakfast or dinner or brunch too .
Stay tuned for more authentic recipes of Pulihora/ puliogare  in my next posts .

Andhra Style Spicy & Savory Uttapam (Pan cake Made with Idli Batter )

Preparing Time: 10 Minutes

Cooking Time : 10 Minutes

Cuisine : South Indian (Andhra)

Utappam is a savory  and crispy pancake or crepe made with idli batter, & everyone  craves one . You can add tomatoes or grated coconut or grated beets or corn or cheese or paneer as per taste . The simpleness in the preparation with the  ingredients which are available  in your kitchen all the time makes this dish more easy .This can be served with chutney or sambaar or simply with curd .

The texture of the utappam varies from soggy to crispy , depending upon the batter consistency , I prefer a crispy one with a perfect and even browning . If you like your utappam to have a crispy browned top just add some water to the idli batter to get a little  thin consistency of typical idli batter  . This goes well as a brunch or as  breakfast or  as dinner . Simply spread , toss,  cook  and enjoy :)

Perugu gari/ Dahi Vada

Preparing Time: 3 Hours

Cooking Time: 20 Minutes

Marinating Time: 2 to 3 hours (at least ) 

Cuisine : Andhra (South Indian ) 

The sourness of the tempered yogurt and the tender texture of the perfectly fried gari /vada makes this dish a heavenly relish .I usually enjoy savory dishes rather than sweets , and this simple melting fried dumpling marinated in tempered yogurt is one . Perugu gari/ vada is a delicious South Indian dish which is prepared explicitly on occasions or festivals. You need not freak out as the prep is very simple and if you cannot make a gari or vada you  simply can make dumpling without a hole and marinate them in yogurt . 

 

As for every dish varies in different cuisines but the prep almost does not vary in exception to the ingredients used , today I am sharing an authentic South Indian (Andhra) style of Perugu Gari /Dahi Vada . You can add your custom additions to the dish like coriander leaves or peanuts  (boiled/ fried) or chick peas (boiled ) or mint chutney / tamarind -dates chutney or top with some masala powders or grated  coconut  or finely chopped cucumber  or some crunchy sev almost anything to make it more inviting . 

Vada/ Gari / Medhu Vada

Preparing Time: 3 Hours

Cooking Time: 20 Minutes

Cuisine : South Indian (Andhra)

Gari or Vada is a famous South Indian fritter  made with black gram  , which may sometimes include peppers , ginger, onions and many more which we call it as Masala Gari   . These crispy fritters are a must haves on any auspicious day and can be taken as a heavy breakfast on any regular day , along with sambar or chutney . These savory donuts are very easy to prepare , if you can make the perfect consistency batter , otherwise the shapes of your vada  may look weird and sometimes without a hole .

Serve these crispy treats immediately, otherwise they end up being soggy rather than being tender and crispy . 

Spicy Gongura Chicken Fry (Spicy Red Sorrel Chicken Fry)

Preparing Time: 10 min
Cooking Time: 20 min

Cuisine: South Indian (Andhra)
Yay..! delicious recipe I would say. Taste of the curry depends on the sourness of the sorrel leaves. This is a kind of recipe which comes into our mind when we think of authentic dishes.

The sourness and the rich texture the sorrel leaves give to this recipe , is a great plus in addition to the spiciness of different masalas added.This is such a easy recipe which is packed up with all delicacies in it which is a must try .

Pulihora / Puliyogare (Andhra Style )

Preparing Time: 20 Minutes

Cooking Time: 20 Minutes

Cuisine: South Indian (Andhra)

Traditional savory tempered yellow rice , a perfect vegan meal especially on occasions and an all time favorite to many . As discussed in my previous posts about the varieties in pulihora or puliyogare , here is the most traditional and authentic recipe made with rice which is  savored with various tempering seeds and tamarind pulp . This recipe is the first choice when it comes for a celebration esp for a typical South Indian . The recipe I am sharing today is pure  Andhra style with   flavors like  spicy , tangy and nutty infused in a single dish . Try this recipe and I am sure this will  be one among your other favorite recipes .

There are many other varieties in preparing pulihora , which I will be sharing in my next posts .

Other pulihora varieties shared  in this blog :

Puran Poli / Bobbatlu

Bobbatu or pooran poli is a favorite to many due to its dazzling  melting taste . This mild dessert is a must have in almost all  festivals . One must master the making to attain a delicious poli perfectly round, soft and tasty . 

I never cooked in my mom's kitchen , but when she made these polis , I should be the one who helps her to taste and roast with ghee . I learned making these polis  from my mother , who makes  perfectly without breaking or dry or chewy. This is her recipe  which  I have tried and succeeded. You can serve them with ghee or simply alone as they are roasted with generous amounts of ghee .

The secret of  making the poli lies in the dough that surrounds the stuff , in order to get it perfect , prepare the dough atleast 40 minutes prior to making .

Following the simple instructions makes this a child's play to master.

Moong Dal (Yellow Split pea ) Kichidi

Preparing Time: 10 Minutes

Cooking Time : 20 Minutes

Cuisine : North / South  Indian  

This is one simple healthy dish (as all kinds of veggies are added in prep along with lentils ) that everyone must try , as the similar recipe of Pulao contains a lot more calories which takes more time to prepare .

Kichidi is a kind of Pilaf where the rice is cooked in the broth of lentils and vegetables ( may or may not include garlic and onion ) . Here the type of kichidi I am sharing is one of a kind where I have used no onion or garlic or spices except to pepper balls . 

Lentils  used may be  like pigeon pea  or chick pea or beans or  split / whole moong dal  depending upon regions . People even add garma masala or whole garam masala depending upon regions , but the main ingredient which all regions add is ghee or clarified butter . Different traditional cooking cultures even add meat instead of vegetables or along with vegetables .

Today I am sharing a traditional recipe with neither meat nor spices . 

The balancing taste of moong dal , the fragrance of basmati rice , the taste of  veggies   and mainly the melting taste of ghee gives this dish a unique flavor and makes it a must haves in your menu . This can be served hot with curd or pickles or gravies like baigan ka bharta, aaloo ka bharta, tomato chutney,onion or cucumber  raita .