U-Uggani/Puffed Rice Upma

Uggani is a popular dish from Rayalaseema region in Andhra where it's served as breakfast or snack along with mirchi bajji and/or other vegetable bajji's.

Uggani is made with maramaralu/borugulu/puffed rice as the main ingredient where we soak and squeeze them and added to the tempering.

Preparation Time: 5 minutes 

Cook Time: 10 minutes 

Serves : 2-3

Ingredients: 

Maramaralu/Puffed Rice : 4 cups

Onion : 1 large sliced

Green chilies: 3 slit 

Ginger: 1" piece minced 

Turmeric: 1/2 teaspoon 

Putnalu/puffed Bengal gram : 1 tablespoon

Coconut powder: 1 1/2 teaspoons 

Roasted peanuts: 2 tablespoons 

Lemon juice: 1/2 teaspoon 

Cilantro/coriander leaves: 2 teaspoons 

Salt to taste 

For tempering:

Chana dal/Senaga Pappu: 1 teaspoon 

Urad dal /Minappappu: 1 teaspoon 

Mustard seeds/Aavalu: 1/2 teaspoon 

Cumin seeds/Jeera: 1/2 teaspoon 

Curry leaves: 1 sprig

Method:

Soak puffed rice in a large container of water for 3-4 minutes. Squeeze with your hands and keep them to aside.

Make a fine powder of coconut and putnalu.

Heat oil in a pan, add all seeds listed under for tempering and fry till golden. Add curry leaves, green chilies and ginger, fry for 1 minute.

Add onions and turmeric, sauté till golden. Add puffed rice, powder, mix well and fry for 5-6 minutes. Turn off the stove, add peanuts, lemon juice and cilantro and toss well.

Serve hot with any kind of bajji's.

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T -Teepi Gavvalu

Teepi Gavvalu is an Andhra Sweet Snack where the Gavvalu are deep fried and added to the Jaggery/Bellam pakam/syrup.

Teepi means sweet and Gavvalu in Telugu means sea shells. The shape of the sweet looks like shells as they are rolled using a mould or even a fork does the magic.

This one can turn into a favorite for all ages especially kids.

Preparation Time: 10 minutes 

Cook Time: 30 minutes 

Makes : Approximately 8 cups

Ingredients:

For Gavvalu:

Maida/All purpose flour: 2 cups 

Sooji : 1/4 cup

Salt : A pinch

Water : 3/4 cup

For Pakam/Syrup:

Bellam/Jaggery: 1 1/2 cups

Water : 1/2 water

Elachi/green cardamom: 3 powdered 

Method:

Mix all ingredients listed for Gavvalu and make a soft dough like for Puri. The water measurement I gave should be enough.

Make a marble size balls and press them on the Gavvalu mould or on a fork to get the shape. 

Heat oil for deep frying and fry them till they turn golden. Each batch should take about 5 minutes on low flame.

Take a pan and ingredients listed for pakam/syrup and bring it to a boil. The consistency of the syrup should be of a soft ball that doesn't move when dropped in water.

Add the fried Gavvalu mix well and turn off the stove. 

Cool them off and store in an airtight container for 2 weeks.

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S- Sorakaya Masala Kura/Bottle Gourd Masala Curry

Sorakaya/Bottle Gourd Masala curry is an Andhra Dish which almost tastes like non-veg because of the spices used in it. 

I ate this dish in several places but the one my Atta/Aunt makes is the one I loved most since I was a kid. So, here I'm sharing the recipe for you....

I made this recipe for the marathon after a long time and family really enjoyed it.

Preparation Time: 10 minutes 

Cook Time: 30 minutes 

Serves : 3-4

Ingredients:

Sorakaya/Bottle guard : 1 medium size tender one

Onion : 1 chopped 

Green chilies: 2 slit 

Curry leaves: 1 sprig 

Ginger garlic paste: 1 tablespoon 

Tamarind: extract from size of a medium lemon 

Turmeric: 1/2 teaspoon 

Red chili powder: 2 teaspoons

Garam masala: 1 teaspoon 

Salt to taste 

Water : 1/2 cup 

Cilantro/Coriander leaves: To garnish 

For tempering: 

Cumin seeds/Jeera : 1 teaspoon 

Green cardamom/ Elachi: 3

Cloves / Laung: 5

Cinnamon: 1" stick 

Dry red chilies: 2 broken 

Method:

Take the Sorakaya/Bottle guard and poke holes with a fork. Do not peel the skin off.

Cut into 1" - 1.5" pieces.

Heat oil in a pan and add all ingredients listed under for tempering and fry for 1 minute. Add curry leaves, onion, green chilies and turmeric. Mix well and sauté till the onion turns light brown.

Add ginger garlic paste and fry for 30 seconds.

Add the bottle guard pieces and cook for 5 minutes close lid. Add red chili powder and salt and close lid. Cook for 3 minutes. 

Add water, tamarind extract and garam masala. Mix well and cook for 15 minutes until the gravy is thick and oil is separated.

Turn off the stove and garnish with cilantro and mix.

Serve hot with white rice or roti.

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R - Ragi Laddu/Finger Millet Flour Laddu

Ragi Laddu is a healthy Laddu that is high in iron, calcium and fiber. My grandma makes these Laddoos and used to feed them to my grand father who has diabetes as they are made with Jaggery.

Being highly nutritious, I give them to the kids and my daughter loves these. 

Preparation Time: 5 minutes 

Cook Time: 20 minutes 

Makes : 15 laddoos 

Ingredients:

Ragi Flour/ Finger Millet Flour : 1 cup

Roasted peanuts: 1/2 cup

Coconut powder: 1/2 cup

Jaggery: 1 1/2 cups grated

Elachi/green cardamom: 2 powdered 

Water : 1/2 cup

Method:

Heat a fry pan and dry roast the Ragi flour for 2 minutes. Add coconut powder and fry for 1 minute. 

Take the roasted peanuts in a blender and make a coarse powder.

Mix all of them together and keep aside. 

Add water to jaggery and bring it to a boil, the syrup should be soft ball consistency. (Take some water in a plate and drop the syrup, the soft ball should form immediately)

Turn off the stove and add the powder mix to the syrup. Mix well. 

Grease your palms and make the Laddoos immediately. I just rolled them in a little bit of coconut to give a flaky look.

Store in an airtight container for 2 weeks.

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