Pesarattu Ullipai Chutney

Pesarattu is a delicacy from Andhra pradesh; it is well known as pesarattu upma; yes, pesarrattu is served with plain upma and ullipai (onion) chutney.

Ingredients

1cup  Moong(Green gram)

1cup  Rice(raw rice)

1         Green Chutney

½”      Ginger

1/4sp  Zeera

1         Onion Chopped

Salt to taste

Method

Soak moong and rice separately for 6-7 hr

Grind moong to smooth paste add rice,greenchillies,ginger,zeera and salt; and  grind  to smooth batter consistency

  Heat tawa take a ladle of batter and spread it in circle form

Drizzle a spoon of oil on dose and close it’

After dosa is cooked sprinkle, some chopped onion, fold to half, and serve with Ullipai chutney.

Ullipai chutney

 Ingredients

2        Onion sliced

1cup  Coriander leaves
 5-6      Dried red chillies

1tbsp  Channa dal

1/2tbsp Udhal dal                   

1/4sp     Zeera

Pinch of hing(Asafoetida)

Channa size Tamarind

Salt to taste

Method

Dry roast red chillies,channa dal,udhal dal,zeera and hing separately  and keep aside

Heat a spoon of oil add sliced onion and fry till it turn to red

Grind dry roasted ingredients to powder add fried onion, coriander leaves, tamarind and salt and grind to thick chutney by adding a little water.

Sreve with hot pesarattu.

Note: 

             In chutney, I have used 5-7 red chillies because we like spicy chutney with pesarattu but you can use red chillies as per your taste…

Bagara Baingan

 I always miss Hyderabad especially  for its food like haleem,pani puri,mirchi, cut mirchi chat,kachoria,palak pakoda, famous Hyderabadi Biriyani ummmmmmmmmm …………… there will be no stop if I go on naming the hyderabadi dishes. Therefore, I will just jump to the recipe of Bagara baingan. Bagara baingan is dish of brinjal stuffed with masala… that can be prepared dry or with gravy; and the recipe changes from one kitchen to another; here is a simple version of bagara baingan with not much of spices. Bagara baingan served with veg biriyani, chapatti, puri and plain rice.

Ingredients

7-8     Brinjals

2-3sp  Chilli powder

2tbsp  Oil

1/4sp Haldi

1/4sp Rai (mustard)

Salt to taste

 Marble size Tamarind

Dry Roast Ingredients:

3tbsp Dhania(coriander) 

2tbsp Groundnut

1tbsp Fresh Coconut Grated

1tbsp  Channa dal

1/2tbsp Til(sesame seeds) 

Frying Ingredients

2            Onoin sliced

4 -5        Green Chillies

1/2"       Ginger

10          Curry leavbes

1/2 cup Coriander leaves

Method

1. Make six slits on brinjal
2. Grind the above dry roasted ingredients with adding salt 
3. Add all the fry ingredients and tamarind and grind to smooth paste by adding little water
4. Stuff this masala in slited brinjal and keep aside
5. Heat oil in kadai
6. Add rai ones  it crackle arrange stuffed brinjal and close the led and semi cook
7. Add remaing masala and mix well 
8. Add water to the gravy consistency 
9. Close the led and cook for 5-10min until the gravy thickens

Glass Painting

A wine bottle, which my hubby use to bring occasionally, attracted and tempts me to use as a vase with indoor plant for several days… But it didn’t stopped me in thinking; I wanted to do something on the so called vase ;had no clue what to do……On one fine day while cleaning my wardrobe, I found few box containing glass painting which I used before; yet they were some colors in it aaaaaaahhaaaaaaaaa then I got an idea …………..

                                       I took glass painting out liner and draw some flowers and design on bottle and kept aside to dry; once it got dried I used glass painting colors;  after painting the result was this…………….