Tag Archives: Indian cuisine

Uggani

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This is a breakfast/snack dish that I learnt from my SIL. Her family is from the Rayalaseema region of Andhra Pradesh, and this is a very typical dish from that region. Typically Uggani is served with mirchi bajji. However, both dishes can be had independently of each other too.

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Ingredients:

  • Borugolu or murmaralu – 250gms
  • green chillies – 2
  • 1 onion chopped finely
    1 finely chopped tomato (preferably naati/local tomato rather than hybrid)
  • roasted peanuts
  • senega pappu podi (can be replaced with desiccated coconut and putanalu pappu)
  • turmeric – 1 pinch
  • salt to taste
    Tadka:
  • aavalu (mustard ), minapappu (urad dal), senega pappu (chana dal), curry leaves

Method:

  • In a large bowl, soak the borugulu for a minute, squeeze the water out hard and set aside.
  • In a wok, heat a 1 tbsp oil and add the tadka.
  • once the tadka starts to sputter, add the onion and fry till it turns translucent.
  • add in the tomato and chopped green chillies, and braise till the tomato has completely mingled with the tadka and onion.
  • add the salt, roasted peanuts, senega pappu podi and turmeric powder, and mix well.
  • Finally add the borugulu and mix well.
  • let it cook for a minute and take off the flame.
  • garnish with chopped coriander and serve hot.

You can serve the uggani with mirchi bajjis as a side. Or it can be had by itself as a snack.

 

 

 

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Senegala Vada (Brown Bengalgram Fritters)

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This is favourite snack, and is available, in various versions, across South Indian households and even restaurants.

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Senegala vada with chutney

This is different from “masala vada” as the masala vada is made with split bengal gram, not the whole one.

Ingredients:

  • 2 cups brown senegalu (chana, whole bengal gram) – soaked and drained.
  • 6-8 green chillies
  • 1″ piece of ginger
  • optional – finely chopped onion
  • optional – croasely ground pepper
  • Chopped curry leaves
  • pinch of asafetida/hing
  • 1 tsp salt
  • Oil for frying
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The washed senegalu with chillies and ginger

Method:

  • Rough-grind the soaked senegalu. You may add a bit of water to help in the grinding.
  • Add the chillies and ginger and grind again so they are mixed well.
    • Ensure that the senegalu remain rough, and are not finely ground. That would take away from the texture and taste of the final vada.
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coarsely ground with the chillies and ginger mixed in.

  • remove from jar and add salt and mix well.
  • You may add the other ingredients at this time, and set aside till the oil heats.
  • Wet your fingers and take a bit of the batter and flatten.
    • Ensure that the edges are not broken as this may cause the vada to break while frying.
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Flatten on your fingers

  • Once the oil is heated enough, gently drop this into the oil for frying.
    • You may also use a plastic sheet for shaping the vadas. They can then be dropped from the sheet into the oil.
  • Turn the vada until it is uniformly brown and then take out.
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Frying into a lovely brown

  • Put it on a plate lined with kitchen tissue to soak the excess oil.
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Senegala vada ready!!

Serve hot with coconut chutney! 🙂

 

 

Aloo Bajji – Redux

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When I was travelling last week, Hubby made himself some Aloo Bajjis. And since this particular recipe is posted here, here is the picture of the same! 🙂

Aloo Bajjis

Aloo Bajjis

Aloo bajjis are probably the easiest to make snacks. I do hope my Dear Readers here post some of their own efforts! 🙂