Pesarattu Upma/MLA pesarattu/ Moong dal dosa

Pesarattu is famous break fast in AP,India.It tastes great and healthy.pesarattu is prepared with moong dal(pesallu in telugu)batter.topping with onion,ginger.and also upmais called MLA pesarattu.t.Pesarattu tastes well when served with ginger chutney.

Ingredients:
whole moong dal-2 cups
Rice-1 or 1/2 cup (more rice will give more crispy dosa)
green chilly-5 to 6
ginger-small piece
cumin seeds -1tsp
salt to taste
for topping:
 1 onion chopped
 1 tsp cumin seeds
 small piece ginger fine chopped
 chopped coriander(optional)
For MLA pesarattu:
 1 cup upma
 1 tsp roasted cashew nuts(optional)
Method:
 soak moong dal and rice about 9 to 10 hrs.then wash and drain them.

In mixie or grinder add moong dal,rice, cumin seeds,green chilly,ginger,salt.grind it into smooth batter by adding the few water.

now for topping heat a frying pan add 1 tsp oil when it heat add chopped onion,ginger and cumin seeds,add chopped coriander leaves(optional).

fry them till onion turns into light golden color.

and  prepare the upma for MLA pesarattu.
now heat pan on medium heat to make pesarattu.grease it with little oil.pour a ladle full of batter on pan

and spread it into thin round layer.sprinkle little oil over edges.

put 2tsp of  upma in middle of dosa and  sprinkle fried onion mixture and roasted cashew nuts around the upma.If you want plain pesarattu don't put upma on top of the pesarattu.just sprinkle onions.

cover the pesarattu with lid ,cook about 5 min on medium flame.then fold it .

take it into a plate.that's it.pesarattu is ready to have.

serve hot with ginger chutney or coconut chutney or pea nut chutney and sambar also taste good. I like to eat with ginger chutney.
I am sending this recipe to Veggie Platter's JIHVA Break Fast event  and the Jihva event is Started by Indira.

My 50th Post Badam Burfi/Almond Candy

I am happy to publish this 50th post.badam burfi is the mouth watering sweet.It is very rich and delicious sweet in any occasion and very easy to make it.

Ingredients: 

almond/badam-1 cup

sugar-3/4 cup

milk-1/2

ghee -4 to 6 tsp

cardamom powder-1 pinch

yellow food color-1 pinch(optional)

Method:

first soak the almonds in warm about 30 mins.Then remove the skin.In a blender or mixie blend the almond all milk into fine thick paste.

Heat the ghee in a deep and thick bottom skillet on low heat.now add the almond paste.

keep stirring continuously.at this time almond paste has very sticky to the pan.

after 4 to 5 mins blend the food color in little water then add sugar and food color to this.

then stirring continuously 10 to 15 until it become thick as consistency of bread batter.

Then it starts to leaving the sides of  pan add cardamom powder and stir well.take it into greased plate .

cool down it ,about  20 mins then cut in to desired shape.

 garnish with chopped almonds or any dry fruits.

That's it badam bufi is ready to have.

Ginger chutney/allam pachadi

Ginger chutney /Allam pachadi is the combination of sweet,spice and sour.This is perfect chutney or pickle for pesarattu ,idly,dosa,roti and rice.

Ingredients:
ginger -50 gms cup remove skin,wash and sliced
gaggery-50 gms grated
tamarind-50 gms
red chilly-50 gms
coriander, cumin,fenugreek  seeds -each 1 tsp(optional)
salt -1 to 2 tsp as per taste
for seasoning:
mustard, coriander seeds-1/2 tsp
curry leaves-1 spring
oil -3 tsp
Method:
 Take the tamarind into a microwave safe bowl add little water to it. put it in microwave and cook for 1 to 1 1/2 min.then tamarind cook very soft .make sure the water should be evaporate while cook .because the water will not store the pickle for long time.cool down the tamarind
Mean time Heat the pan on medium flame then fry red chilly and coriander,fenugreek,cumin seeds  separately.let it be cool.
once cool all the ingredients grind fried red chilly, coriander,fenugreek,cumin seeds into powder.then add  cooked tamarind,ginger,gaggery,salt grind them into fine paste.take it into bowl.
for seasoning heat oil frying pan add mustard ,coriander seeds and curry leaves.when it spluttering add it into allam pachadi.in seasoning you can also add 3 to 4 garlic cloves.
store it in airtight container and refrigerate it.it can be store for long time.

Simple Upma

Ingredients:
Sooji/ravva (semilona)-1 cup
cashew nuts-1/4 cup
urad dal ,pea nute-1/4 cup
green chilly -3 cut into round shape
red chilly-2
onion chopped -1
ghee/butter-3 tsp
chopped ginger--1/2 tsp
curry leaves-few
chopped coriander leaves-few
salt -to taste
water-3 cups
lemon
Method:

first sift the sooji with fine sieve.in pan fry the sooji for few mins till the rava turn into light golden color.put a side.now the heat the ghee in a pan add mustard seed, coriander seeds, cumin seeds.when it spluttering add urad dal and pea nuts saute for few mins.then add cashew nuts fry for few seconds till they turned light golden color.then add red chillies saute few mins.add green chillies fry for mins.

then add onions ,ginger fry till they leaves raw smell.

now add water and salt.cover the lid.let it boil at medium flame.

when the water boils add sooji gradually.stir continuously make and sure do not form the lumps.

simmer the stove.let it cook for 5 mins till it become thick.turn off the stove.simple upma is ready to have.serve hot.sprinkle the lemon on the top of upma.and also serve with pickle.
I am sending this recipe to Veggie Platter's JIHVA Break Fast event  and the Jihva event is Started by Indira.

Mullu murukulu/crispy spiral snack-1

Ingredients:
  Rice flour-4 cups
  Besan /chick pea flour-1 cup
  Butter-1/2 stick or 50 gms
  sesame seeds-4 tsp
  cumin seeds-1 tsp
  Red chilly powder-2 tsp
  water-3 cups(as per your requirement)
  salt
  oil for deep fry
Method:
In wide vessel add rice flour.besan,sesame seeds cumin seeds,chilly powder,salt.combine all the ingredients.

in microwave heat the butter and water in a separate bowl add it to flour.with a spoon mix them well.

make dough like dough.

heat the oil in a skillet. In a muruku maker use the star shaped mold to get mullu muruku.put the dough in muruku  maker close it and press the muruku shape as shown in the picture.

 drop 4 or 5 in heat oil.

fry them both side till they turned into golden color.when the murukulu float on top of the oil then the murukulu is done.take them into a tissue paper to observe excess oil.that's it.murukulu is ready.