Punugulu

"Punugulu" is a vegetarian deep fried snack from Andhra Cuisine. It is made of left over idly or dosa batter. This crispy fritters is a wonderful snack during monsoon and it is best when combined with a cup of tea or filter coffee.

My sister introduced me to this recipe and many thanks to her. Since then I have become a great fan of "Punugulu".

Ingredients

2 cups of Dosa batter

1/2 cup Maida | Flour

1/2 cup Rice Flour

2 Onions, finely chopped

4 Green chilies, finely chopped

2 sprigs of Curry leaves, finely chopped

3-4 sprigs of Coriander leaves, finely chopped

1 tsp Cumin seeds

1/4 tsp baking soda

Salt

Vegetable Oil | Canola Oil  for deep frying

Method

• In a mixing bowl, mix dosa batter, maida, rice flour, onions, green chilies, curry leaves, coriander leaves, cumin seeds, baking soda and adjust salt as per taste

• Add very little water if required. The batter should be very thick so that you can scoop it with a spoon

• Heat oil for deep frying in a  heavy bottom vessel
• Wet your hands and scoop a spoon full of batter. Gently drop it in oil. Fry evenly until it turns golden brown 

• Use absorbant paper to drain excess oil
• Serve hot with a cup of tea

Chicken Satay

"Chicken Satay" is a popular recipe of Thai - Cuisine / Malaysian Cuisine. Whenever I go to a Thai restaurant, this is one appetizer that I always order. 

It is prepared using chicken marinated using fresh herbs like lemon grass, ginger, garlic and a variety of sauces. Stay can also be prepared using lamb, beef or pork. But "Chicken Satay" is more crowd pleasing appetizer than any other meat satay.

The recipe and ingredients is simple and easy to follow.

Ingredients

1 lb Chicken Breasts, cut into strips (about 8 nos)

8 Skewers

4 Cloves Garlic, minced

1 inch Ginger, minced

2 Green Onion, minced

1/2 tsp Coriander powder

1/4 tsp Cumin powder

1/4 tsp Turmeric powder

1 tsp dark Soy Sauce

2 tsp Fish Sauce

1/2 Lemon

Salt 

Oil 

Method

• Soak skewers in water for 45 minutes

• Crush minced ginger, garlic and green onions together

• Add coriander powder, cumin powder, turmeric powder, soy sauce, fish sauce, juice of half lemon and adjust salt as per taste. Mix well

• Pour the sauce mix over chicken breast and coat it evenly 

• Refrigerate for 1 hour
• Now thread marinated chicken breasts using skewers
• Place the skewers on a preheated grill or a griddle

• Roast them even on both the sides. Together it takes about 15 to 20 minutes. Smear oil   if required

• Serve hot with grilled vegetables or peanut sauce

                           

Tips --

• One of the main ingredient of Chicken satay is lemon grass. Due to non availability of lemon grass, I have used green onions and lemon juice. 
•  For Curry powder, I have used coriander powder, cumin powder and turmeric
• To increase level of spiciness, either green chili paste or red chili flakes can be added to this recipe

Pudina Chicken Curry

Chicken Curry made with fresh mint and conglomeration of different spices. 

Ingredients

1 Cornish hen | broiler chicken, cut into bite size pieces

1/2 tsp Turmeric powder

1 tsp Coriander powder

1/2 tsp Cumin Powder

1 Onion,  chopped lengthwise

1 Cup Yogurt

4 tsp Oil

 For the masala

1 tsp Fennel seeds

1 Onion, diced

1 Tomato, diced

1 large bunch of Mint | Pudina
6 Green Chilies

3-4 cloves of Garlic

1 small piece of Ginger

Method

         For the masala -

•  Heat 2 tsp oil in a pan, add fennel seeds, ginger, garlic and green chilies. Saute for a minute. Add Onions and fry until it turns transparent

• Add pudina and tomatoes. Saute for 5 minutes

• After it has cooled, puree it 
• In a heavy bottom vessel, heat 2 tsp of oil, add turmeric powder, cumin powder, onions and Chicken. Fry for 2 minutes

• Add the puree and coriander powder. Cook for 10 minutes

• Add yogurt and adjust salt as per taste. Cook for another 15 minutes until gravy thickens

• Serve hot with rice, chapathi or naan

 You may also like-

Radish Chapathi 

Beetroot Chapathi

Medu Vada | Uddina Vada | Thootu Vada

A deep fried South Indian recipe made with Urad dal and combinations of spices. This vada is served with coconut chutney and sambhar. 

Ingredients

1 cup Urad Dal, soaked for at least 3 hours

1/2 tsp Pepper corns

1 small piece of Ginger grated

2 Green chili, finely chopped

Salt

Oil for deep frying

Method

• Wash soaked urad dal 2 to 3 times. Grind urad dal finely without adding much water

                              

   

• Add pepper corns, grated ginger and  finely chopped chilies into the batter. Adjust salt as per taste

• Heat oil for deep frying in a heavy bottom vessel
• Apply water to your hands. take a small portion of batter. Flatten it and make a hole in the center and gently leave it in the oil

• Fry evenly on both the sides. Drain excess oil using absorbant paper

• Serve with coconut chutney and sambhar

Tip:

• After grinding the batter, do not leave it to ferment otherwise the vada will absorb excess oil
• I have not used water while making batter. And  I prepared better using blender. If you are using grinder, then use very little water
• You can also add 2 tsp of freshly grated coconut and curry leaves to enhance its flavour

You may also like-

Coconut Chutney  

Kosambari

A traditional South Indian salad made with legumes and fresh vegetables. Apart from being prepared quite often at homes, this recipe is always on the menu during festivals or any auspicious functions. 

Ingredients

1 cup of Moong Dal, soaked for 3 to 4 hours

1 Cucumber, finely chopped

1 Green Chili, minced

1 tsp Lemon Juice

Small bunch of Cilantro, finely chopped

Salt

Method

• Wash  soaked moong dal 2 to 3 times before preparing salad. 

• In a mixing bowl, mix all the ingredients and adjust salt as per taste
• Serve immediately 

Tip:

• This salad can be seasoned with mustard, red chili and freshly grated coconut
• Do not add salt, if you don't plan to serve immediately. And also, refrigerate so that it keeps them fresh. Because salt with leave excess water from vegetables

Ocean Perch Fritters

If you are in good mood for sea food, then look out for "Ocean Perch". It is very tasty and tender with lot of moisture. Also, its very healthy and economical and saves your time in cooking.

This recipe is deep-fried and requires marination. The initial steps of this recipe can  be prepared in advance and helps to save your time.

Ingredients

5 Ocean Perch fillets, cut into 2X2 inch pieces with the skin

Oil for deep frying

For Marinade-

1 tsp Fenugreek seed powder

2 Cloves of garlic, minced

1 small piece of Ginger, minced

1 tsp Kashmiri Red Chili powder or Spanish Paprika

1 tsp Rice Flour

1 tsp Oil

Salt

Method

• In a mixing bowl, mix fenugreek seed powder, ginger, garlic, kashmiri red chili powder, oil and salt. 

• Add ocean perch fillets to mixing bowl and mix well

• Refrigerate for 1 to 2 hours
• Add rice flour just before deep frying and mix well

• Heat oil for deep- frying in a heavy bottom vessel. Add fish gently to the oil. Fry on both the sides in medium- high heat setting. Use a paper towel to drain excess oil

• Serve hot

Tip-

Instead of refrigerating fish, you can freeze it for later use. Thaw fish just before deep frying. 

Mushroom Masala

"Mushroom Masala" probably one recipe which is made without much effort. One reason being mushrooms cooks very fast.

The recipe and instructions are simple and easy to follow.

Ingredients

200 gms Button mushrooms, diced 

1 Onion, chopped

1 Tomato, diced

1 small piece Cinnamon

2 Cloves

2 Cardamom

1 Bay leaf

2 cloves of Garlic, crushed

1 small piece of Ginger, crushed

1/2 tsp Mustard Seeds

1/2 tsp Cumin seeds

1 tsp Spanish paprika or kasmiri Red Chili powder

1/4 tsp Roasted cumin powder

Salt

2 tsp Grape seed oil or any vegetable oil

Method

• Heat oil in a heavy bottomed vessel. Add bay leaf, cinnamon, cloves, cardamom, mustard seeds, cumin seeds, ginger and garlic. Saute for a minute in low heat setting

• Add onions and fry until it turns light brown. 

• Then add paprika and roasted cumin powder. Fry for a minute. Sprinkle water if required to prevent masala from burning

• Add tomatoes and saute for a minute

• Add Mushroom and fry for 3- 5 minutes. Adjust salt as per taste

• Serve hot with pav, toasted bread, toasted hot dog buns, chapthi or naan

Tip-

• Add water for more gravy 
• You can also add, cashew paste or heavy cream for more gravy and texture
• Spanish paprika is less spicy than red chili powder. Also, its gives deep red color to gravy. Depending on level of spiciness, you can add either one or both  by adjusting their quantities