Putnala Vadalu/ Roasted Bengal Gram Vada

Putnala Vada is a quick evening snack that is easy to make and are very tasty.

This is again one of those recipes that is liked by all ages.

Preparation Time: 10 minutes 

Cook Time: 3-4 minutes per batch 

Serves: 4

Ingredients:

Putnalu/Roasted Bengal gram/dalia: 2 cups

Onion: 1 medium chopped 

Green/red chilies: 5 chopped 

Ginger: 1" piece 

Cilantro/coriander leaves: 1/4 chopped 

Coconut grated : 1/2 cup 

Poppy seeds : 1 tablespoon

Rice flour : 2 tablespoons 

Red chili powder: 1/2 teaspoon 

Salt to taste 

Method:

Dry roast putnalu for 2 minutes, cool them off and grind them into a coarse powder.

Soak poppy seeds in 3 tablespoons of water and make a paste.

Add all ingredients together and make a thick dough. It should take about 3/4 to - 1 cup of water.

Heat oil for deep frying, take a small lemon size ball and flatten into a Vada shape and gently drop into oil. Do not over crowd the pan.

Fry the vadas until they turn golden brown on both sides, about 3-4 minutes per batch. Drain onto a paper towel.

Serve hot with hot sauce or ketchup.

Nethi Beerakaya Pachhadi/Chinese Okra Chutney

Nethi Beerakaya Pachhadi is from Andhra Cuisine. Neyyi in Andhra is ghee, when we were really young, that was a big question, is there ghee in the beerakaya or no! My grandma one day was making the pachhadi and said there is no neyyi in it it's just the name so we still need to add neyyi in the rice. Mystery solved. Haha:)

When ever I see this vegetable, I just remember the funny story and smile. 

The pachhadi is super easy to make and goes really well with white rice and some ghee.

Preparation Time: 10 minutes 

Cook Time: 15 minutes 

Serves : 3

Ingredients:

Nethi Beerakaya/Chinese Okra: 1 large chopped 

Green chilies: 7-8 cut in half 

Garlic: 3 cloves 

Turmeric: 1/2 teaspoon 

Tamarind: extract from a small lemon size

Salt to taste 

For Tempering:

Chana dal/Senaga pappu : 1 teaspoon 

Urad Dal/Minappappu: 1 teaspoon 

Mustard seeds/Aavalu: 1/2 teaspoon 

Curry leaves: 1 sprig 

Method:

Heat 2 teaspoons of oil in a fry pan and fry chilies for 30 seconds. Add the Beerakaya pieces, turmeric and cook until all the water is out and evaporated. This should take about 10-12 minutes.

Let them cool off a little, add all ingredients listed except the ones under tempering into a blender and blend into a smooth pachhadi.

Heat 2 teaspoons of oil and add all ingredients listed under tempering except curry leaves, fry them until the seeds splatter, add curry leaves and pour over pachhadi.

Serve hot with white rice and ghee(neyyi).

Nippattu - Rayalaseema Crunchy Snack

Nippattu is a crunchy snack from Rayalaseema in Andhra Pradesh. The snack goes well with tea for adults and kids will enjoy to just have as a evening snack or can take them in the lunch box as well.

The snack can be stored in a airtight container for 2 days.

Preparation Time: 10 minutes 

Cook Time: 5-6 minutes per batch 

Serves : 5-6

Ingredients:

Rice flour/ Biyyappindi: 2 cups

Sesame seeds/Nuvvulu: 2 teaspoons 

Red chili powder: 3 teaspoons

Onion : 1 medium chopped 

Cilantro/coriander leaves: 1/4 cup chopped 

Curry leaves: 1 sprig chopped 

Cumin seeds : 1 teaspoon 

Hot oil : 1 tablespoon

Salt to taste 

Water : 1 cup 

To roast and grind:

Peanuts : 4 teaspoons

Puffed Bengal gram : 2 teaspoons 

Method:

Dry roast peanuts and puffed Bengal gram and grind them into a coarse powder. 

Add all ingredients together and make a dough similar to a chapati.

Heat oil for deep frying, make small balls size of a lemon and flatten and fry into golden brown on both sides. It will take about 5-6 minutes to fry each batch.

Serve hot with hot sauce.

Pidata kinda pappu/ Puffed rice Masala

Pidata kinda pappu is a very famous street food in Andhra Pradesh. They have all the ingredients especially a huge bag of puffed rice/maramaralu just laying out on the bandi. The smell is amazing when they prepare the snack too.

Again this is one of the street foods that is loved by all ages and super easy to make.

Preparation Time: 10 minutes 

Cook Time: 2 minutes 

Serves : 3-4

Ingredients:

Onion: 1 medium chopped finely 

Tomato: 1 small chopped 

Green chilies: 2 chopped 

Lemon : 1 

Red chili powder: 1/2 teaspoon 

Cilantro/coriander leaves: 3 teaspoons 

Sev : 3 teaspoons 

Salt to taste 

To be dry roasted:

Puffed Rice/Maramaralu: 2 cups

Peanuts : 2 teaspoons 

Roasted Bengal gram/putnalu/Dalia: 2 teaspoons 

Method:

Dry roast the puffed rice for 2 minutes and keep aside. 

Dry roast the peanuts and putnalu for 2 minutes.

Take a mixing bowl, and add all the ingredients except sev, chili powder and lemon juice and mix well. Add both of them and toss well. 

Garnish with sev and serve immediately.

I'm sending this to the monthly Blogging Marathon theme street foods. Week 2, Day 1.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

Idli Fry

Idli Fry is an easy snack that people of all ages would enjoy. It's almost like chat made with Idli. 

Kids that doesn't like Idli will love this little variation.

You can use left over Idli's or even fresh Idli's that are cooled off for 10-15 minutes.

Preparation Time: 5 minutes (15 minutes if you are making fresh Idli's)

Cook Time: 5 minutes per batch 

Serves : 3-4

Ingredients:

Idli's: 12 cut lengthwise as shown in the picture.

Oil : 4 tablespoons per batch 

Chat masala: 2 teaspoons

Pav Bhaji masala: 2 teaspoons

Salt to taste 

Method:

Cut the Idli's as shown in the picture.

Heat oil in a fry pan on low to medium heat and add idli pieces without over crowding the pan. Fry them till they turn golden brown on all sides, it should take about 5 minutes per batch.

Take the fried pieces, spread the masala over it, toss them and serve immediately with hot sauce or ketchup.

Note: If you fry in two batches, divide the masala in half and mix it as the idli will absorb the masala only while they are hot.

Mango Milkshake

In Hyderabad there was a stall in Punjagutta where any milk shake we ordered, they added ice cream on top of the milkshake and topped with chopped nuts. I just adapted that style for my mango milkshake. 

This is a super easy drink to make and both kids and adults will love the taste. I get a request from friends and their kids to make this all the time.

Preparation Time: 5 minutes 

Blend Time: 2 minutes 

Makes : 2 glasses 

Ingredients:

Mango Pulp : 1.5 cups ( If using fresh mango, 1 large Alfonso kind sweet mango)

Whole milk: 1 cup chilled

Sugar : 3 tablespoons (adjust to the taste of mango)

Vanilla ice cream: 4 scoops (2 scoops per glass)

Cashews: 4-5 chopped 

Almonds: 4-5 chopped 

Pistachios: 4-5 chopped 

Ice cubes : To serve

Method:

Take mango pulp or pieces, sugar, milk in a blend into a smooth drink.

Take a glass, add ice to it and pour the mango milkshake, add the ice cream and top it off with nuts.

Serve cold with a milkshake straw.