BM #115 Week 3 Day 3 - 

This version of Puffed rice upma is popularly sold as street food in many rural places in Rayalaseema area. The usual combination is Uggani, Mirchi Bajji and Nannari.

For a long time I was under the impression that Puffed Rice Upma and Uggani are the same. Recently I came to know that the basic version of puffed rice upma is typically called Uggani. The name differs according to the region as well.

Recipe Source Mallika
Ingredients - 

Borugulu 250 gms
Turmeric a pinch
Onion 1 medium (finely chopped)
Salt to taste
Green Chili + Curry leaves + Coriander leaves coarsely ground 2 Tbsp
Lemon juice 2 tsp
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Mustard Seeds ½ tsp, Dried Red Chilli 1, Curry Leaves few)


Method Of Preparation -

In a heated pan, heat oil and add the seasoning.

After the mustard seeds start crackling, add finely chopped onions and saute them to a golden color.

Sprinkle in turmeric and salt as per taste. Add the green chili-curry leaves-coriander leaves paste and mix well.

Meanwhile, wash and drain the Borugulu and keep aside. Note that the Borugulu need to washed and not soaked

Add the washed borugulu and mix well for a minute.

Remove from heat and squeeze in the lemon juice and mix well. Serve hot or cover it with a lid till it is ready to be served.

BMLogo



Preparation Time 15 minutes
Serves 2-3

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BM #115 Week 3 Day 2 - 

This version of Tomato Sabji is traditionally from Telangana and has been in Usha's family for at least 2 generations. 

I came across Tamata Ukkera (Tomato is pronounced as tamata in Telugu; Ukkera refers to a semi dry/stir fry sabji) in Usha's blog and was instantly drawn towards it. We all like tomato sabji in any form at home but adding sesame seed powder was a superb flavor enhancer.

Special thanks to Usha for helping me with the traditional aspects of the recipe and putting up with my questions :).

Recipe Source Usha
Ingredients - 

Tomato 3 big ones coarsely crushed
Onions, finely chopped 1/2 cup
*Green Peas 1/2 cup (I used frozen peas)
Spring Onions finely chopped 2-3 Tbsp (Only the greens)
Ginger-garlic-green chili paste 2 tsp (or as per preference)
Salt, Turmeric as needed
Coriander Powder 1 tsp
Cumin Powder 3/4 tsp
Red Chili Powder 1/2 tsp or as needed
Sesame Seed Powder 1-2 Tbsp
Coriander leaves finely chopped 2 Tbsp
Oil 1 Tbsp

*Lima beans, Surti papdi lilva or fresh peas can be used instead


Method Of Preparation -


In a heated pan, add oil and saute the finely chopped onions until they are translucent.

Add ginger-garlic-green chili paste, coriander powder, cumin powder, turmerice, and red chili powder. 

Mix well, add the coarsely crushed tomatoes and green peas. Cover and allow the tomatoes to cook well.

After about 5-6 minutes, the tomatoes would have cooked well. Sprinkle salt, sesame seed powder and adjust the flavors. 

Cover and cook for another 5 minutes until the oil oozes out.

Remove from heat, garnish with coriander leaves and serve with rice or roti.

BMLogo


Preparation Time 20 minutes
Serves 5-6

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BM #115 Week 3 Day 1 - 

This week I will continue the A-Z theme and this week's letters are S, T and U. S for Siriyali this week.

Siriyali or Siyali is a traditional recipe made by some communities in the rural areas of Andhra. I first heard it from a friend and then saw that there were multiple versions of this on the web.

Enjoy Siriyali today while I prepare the post for 'T'. Any guesses??

Recipe Source a friend
Ingredients - 
For the Idli -
Moong Dal 1 cup
Salt as needed
Green Chilies 2-3 (as needed)
Ginger 1/2 inch
ENO Fruit Salt 1/4 tsp
For the Tangy Gravy - 
Seasoning (Oil 1 Tbsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida 2 pinches, Red Chilies 1, Curry leaves few)
Onions sliced 1/4 cup
Ginger, grated 1/4 tsp
Green Chilies 2-3 (or as needed)
Salt and Jaggery as needed
Tamarind Extract from marble sized tamarind


Method Of Preparation -


Wash and soak Moong Dal in 3 cups of water for about 3-4 hours.

Drain and grind moong dal adding salt, green chilies and ginger into a fine batter adding as little water as possible.

Whisk the batter well. Sprinkle ENO and gently mix the batter.

Divide the batter into greased dhokla plates or greased idli plates. Steam for about 18-20 minutes on medium heat. I steamed in idli plates and I got 12 idlis for the quantity of batter.

Allow the idlis to cool while the gravy is prepared.

In a heated pan, add oil and the rest of the seasoning.

After the mustard seeds pop, add ginger and onions and saute them until the onions are golden brown. Add in the green chilies (I added crushed green chilies). 

Extract tamarind water and pour in into the pan. Sprinkle salt and jaggery and allow it to come to a boil. Pour more water to adjust the sourness. [I added about 1/2 cup of water].

Meanwhile remove the Idlis from the steamer and slice them into bite sized pieces.

Gently transfer all the bite sized idlis into the simmering gravy. Gently mix all the idli pieces ensuring that the gravy is absorbed evenly by all the idli pieces. 

After about 4-5 minutes, all the gravy would be absorbed and the idlis would be dry in the pan.

Remove from heat and serve them hot as a snack. Enjoy the spicy, tangy moong dal idli bites.


BMLogo




Preparation Time 35-40 minutes + soaking time 3 hours
Serves 3-4

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BM #115 Week 2 Day 3 - 

To conclude this theme of accompaniments/condiments for this week, here is the famous Bengali Mishti Chatni. There are many versions of this lip smacking chatni, as it is spelt, each one just as delicious.

This has been a very popular one at home as an accompaniment with bread, roti, pakoda, dosa and some more unique dishes :).

Recipe Source a Bengali friend
Ingredients - 

Tomatoes chopped 1.5 cups
Turmeric 1/4 tsp
Salt 1/2 tsp
Red Chili Powder 1/4 tsp
Raisins 1 Tbsp
Sugar 2 Tbsp (or more if preferred)
Seasoning (Oil 1 Tbsp, Panch Phoran 1 tsp, Red Chilies 2)

*Panch Phoran is a blend of 5 spices regularly used in a typical Bengali Kitchen. Panch Phoran has equal quantities of Mustard seeds, Nigella Seeds, Fenugreek Seeds, Cumin Seeds and Saunf)



Method Of Preparation -


In a heated pan, add oil and panch phoran. After they crackle, add in the tomatoes, turmeric and raisins.

Allow the tomatoes to cook and become mushy.

Add salt, red chili powder, sugar and about 1/4 cup of water and allow the sugar to thicken the chatni (aka chutney). Adjust the flavors as needed and remove from heat.

Serve as part of a meal.


BMLogo



Preparation Time 20 minutes
Makes 1.5 cups

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BM #115 Week 2 Day 2 - 

Today is the turn of a simple and basic kobbari perugu pacchadi (Coconut Raita). This was the first time I made this at home and loved every morsel of this chutney with steamed rice.

Another point of note in the simple meal above is that it is a no vegetable meal - Plain dal with Tadka, Nuvvula Karam Podi, Kobbari Perugupacchadi and rice.

Ingredients - 

Coconut shredded 1 cup
Salt as needed
Green Chilies 4-5 (or as needed)
Yogurt 1/2 cup
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Jeera 1/4 tsp, Curry leaves few, Red chili 1, Asafotida 2 pinches)


Method Of Preparation -


Grind the coconut, green chilies and salt adding as little water as possible.

Mix it in half a cup of beaten yogurt.

Prepare the seasoning by heating oil and the rest of the seasoning ingredients.

After the mustard seeds pop and the dals are brown, remove from heat, allow the seasoning to cool down and then mix it into the coconut chutney.

Mix well and serve with Idli/Dosa or even with rice.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#115

Preparation Time 10 minutes
Makes 1 1/2 cups approximately

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BM #115 Week 2 Day 1 -

This week I have chosen to showcase some condiments which can enhance your everyday meal. Today's Lahsun ki chutney is from the state of Rajasthan and it is a very popular version at home.

My family is a great fan of garlic and so this overdose of garlic was a delight for them.

Ingredients - 

Dry Red Chilies 4-5
Garlic Cloves chopped 2-3 Tbsp (about 7-8 cloves)
Tomato chopped 1/2 cup
Salt as needed
Oil 1 tsp and Jeera 1/2 tsp



Method Of Preparation -


Soak the dry red chilies in water for about 5-10 minutes. Drain the water and toss the chilies into the blender.

Also add garlic and tomatoes to the blender and grind to make a fine paste.

Heat a pan, add oil and cumin seeds (jeera). After the cumin seeds crackle, pour the paste from the previous step and cook on a medium flame while mixing continuously.

After the water is evaporated and the chutney thickens, add salt and remove from heat.

Serve it as part of a meal or with any appetizer.


BMLogo


Preparation Time 15 minutes
Makes  1/2 cup

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Posted by Harini R on Monday, August 10, 2020
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