Punugulu Recipe - Andhra Punugulu from Idli Batter

Punugulu is a Popular Andhra deep fried snack, made with fresh idli batter or left over idli batter. if you like sour taste, use left over idli batter.It is usually served as a Evening Snack with hot cup of chaai. It is made during festive occasions like Ugadi,Varalakshmi Vratham,Navratri & diwali at Andhra homes. Punugulu is crisp outside,soft & fluffy  Inside with Mild hot & Sour taste.As ugadi is Near by planned to post this crispy snack.

Punugulu Recipe

 Prep Time :  10   min. 

Cook Time : 20   minutes.

Recipe Category:Snacks

Recipe Cusine:Andhra

Yield:15 Punugulu

Ingredients

Idli batter  - 2 cups.
Maida - 2 tbsp.
Rice flour - 1 - 2 tbsp.
cumin seeds - 1/2 tsp.
salt - to taste.
Onion (chopped) - 1/2 cup.
Green chillies - 2.
Curry leaves - 2 sprig.
Coriander leaves - 2 tbsp(finely Chopped)
Ginger - 1/2 inch.

Preparation

Chop the onions,Green chillies,curry leaves,Coriander leaves & Ginger finely.

Method

• Take a Mixing bowl  Combine  Idli batter, 2 tbsp of Maida, 1 or 2 tbsp of Rice flour, Chopped onions,Green chillies,Curry leaves,Coriander leaves,Ginger & salt. Mix well. The consistency of batter should be thicker.

• if the batter is runny then  add  few table spoons of Maida or Rice flour.
• if the batter is thick, add  few table spoons of  water. 
• Let  the batter be as such for 15 - 20 minutes.
• Heat the oil in a kadai, when it is hot drop small portion of batter into oil, if it pops up immediately it is an indication that oil is hot.Now keep the flame to Medium.
• Now shape the batter into round tiny balls  with fingers & drop in hot oil.
• Fry them till it turns crisp & Golden Brown colour. Drain it in kitchen tissue.Cook in batches.Don't over crowd the pan.

•  Serve hot the Pungulu with Coconut Chutney, Allam Pachadi, Peanut chutney or Tomato Chutney.

Notes

• While Making Punugulu for festive Occasions exclude onions.
• As a variation instead of Maida you can use powdered Poha also.
• I used fingers to shape the dough, you can use spoon to.
• if you like sour taste, use 2 - 3 days old idli batter.

Mysore Bonda - fluffy Ulundu Bonda - Minapa Punugulu

Mysore Bonda is a Popular Snack Recipe from cuisine of Mysore. These Bonda's are deep fried dumplings made with urad flour & some Spices. These  fluffy bonda's have soft, smooth texture. Adding fresh  Coconut bites & whole Pepper corns gives nice aroma to bonda. These bonda's tastes most similar to medu vada, mostly the shape varies. My husband is a big fan of medu vada, but shaping the vada's are little bit difficult, than shaping these Bonda's.So Now a days, if he is asking for Medu vada, I am making this Bonda.He became the fan of this Bonda.

MYSORE BONDA

 Prep Time :  15   min. 

Cook Time : 15 minutes

Recipe Category: snacks

Recipe Cusine Mysore

yield:12 - 13 bonda's

Ingredients

Urad dal - 1/2 cup.
Rice flour - 2 tsp.
Green Chillies - 2.
Pepper Corns - 1/2 tsp.
Ginger - 1/2 inch.
Curry leaves - 1 sprig.
Coriander leaves - 2 tbsp (chopped).
Thinly sliced Coconut bits -  2 tbsp.

Preparation

Soak the Urad dal in water  for 2 hours.

Method

• Drain the water from urad dal completely & grind the dal by drizzling little water, like we Grind Medu Vada.

• After removing the dal from Mixie or Grinder, place the Ground dal  in a wide bowl, add Rice flour, Chopped Green chillies,Pepper Corns,finely chopped Ginger, Chopped Curry leaves, coriander leaves,  thinly sliced coconut bits & salt.Mix well.

•  Heat the oil in a kadai, when it is hot drop a pinch of  batter into hot oil, when it pops up immediately it is an indication that oil is hot. keep the flame to medium.
• Take a portion of  batter, shape it to a ball shape, using your fingers & drop in hot oil Gently. Wet your hands in between in a small bowl of water, while shaping bonda's.
• Fry both the sides till the bonda's turns Golden brown colour, then drain it in a kitchen tissue, to remove excess oil.                                                     

Serve hot with coconut chutney. 

 
 Notes

•  While Grinding the dal just drizzle little water, if you add more water, you won't get shape & the bonda's drink more oil.
• Always Grind the batter smooth & fluffy.
• wet your hands in between in a water, while shaping bonda's.
• Adding whole pepper corns gives nice taste to Bonda's.

Shahi Paneer (Restaurant Style) - Punjabi Shahi Paneer

Shahi Paneer is a Popular Punjabi Gravy recipe, simmered in dry fruits Paste & yogurt. Shahi Means 'Royal', Shahi Paneer is a Royal Rich Gravy made up of dry fruits,Cream,Saffron & some Whole Spices. This Gravy Pairs well with Jeera Rice, Roti,Naan,Phulka's or Chapathi. This Gravy is an Mild,Creamy, Rich Gravy with distinct taste.The taste of this Gravy is So unique when Compared with other Paneer Gravies.Now we will seee the Preparation of Gravy.

Shahi Paneer

 Prep Time :  10   min. 

Cook Time : 30   minutes.

Recipe Category: Paneer Recipes

Recipe Cusine:Punjabi

Serves:4

 Ingredients

Paneer - 200 gms.

yogurt -1/2 Cup.

Milk - 1/2 cup.

Saffron strands  - 4. 

Cream - 2 tbsp (optional)

Ginger - 1/2 inch.

Garlic - 4. 

Salt - to taste

Butter/Ghee/Oil - 2 tbsp.

Coriander leaves - to Garnish.

For the Paste

Onion -1 (big).

Cashews - 10.

Almonds - 8.

Green chillies -1.

Whole Spices

Cinnamon - 1.

Cloves -2.

Cardomom -2.

Cumin seeds - 1/4 tsp.

 Spice Powders

Coriander Powder - 1/2 tsp.

Chilli Powder - 1/2 tsp.

Garam Masala - 1/2 tsp.

Turmeric Powder - 1/4 tsp.

Preparation

Crush Ginger- Garlic Paste in a Mortar & Pestle.

Whisk the yogurt till smooth. 

Soak the saffron strands  in warm milk for 15 minutes.

Method

• In a vessel add Chopped onions,Almonds,Cashews & Green chillies. Add 2 cups of water  & boil it for 8 - 10 minutes, till onions turns Soft.
• Then drain the water completely from it & keep the stock aside.

• Grind Cooked Onion,Almonds,Cashews & chillies into a fine Puree.
• Heat the oil or melt the butter, add whole spices such as cinnamon,cloves,cardamom  & cumin seeds.
• Saute till  it turns aromatic, add crushed Ginger Garlic Paste,Saute for few minutes till raw smell disappears.

•  Add Ground Onion Paste, add 2 tbsp of water, saute the paste  for 5 - 6 minutes, without burning the paste.
• Add chilli Powder,Coriander Powder, Turmeric Powder,salt. Give a quick mix.

                          

•   Add whisked yogurt, remaining stock. Cook for few minutes, till the gravy thickens.                      

•  if using cream add it,then add saffron milk. Give a mix.

•  Add Cubed Paneer, let it cook for few minutes  2   minutes in a medium low flame, till the paneer turns soft.

• Then add Garam Masala, mix well.Cook for 2 more minutes.  

•  Finally Garnish with fresh cilantro.

Notes 

• For  Sourness, yogurt is used instead of tomatoes.
•  you can also add melon seeds while boiling almonds,cashews.
• Adding cream is optional.
• if using tomatoes add cream, for Good taste.
•  Finally  you can add few drops of kewra water for rich aroma.

Green Chutney for Chaat - Easy Green Chutney for Sandwitches & Snacks

Green Chutney is a Popular Chutney Recipe made with fresh Coriander leaves. It is added as Spread inside Sandwitches,Vada Pav,Kathi Rolls & Burgers. Chutney is added to Sev Puri, Radga Patties,Samosa Chaat & Kachori Chaat. Also had as an accompaniment for Paneer Tikka, Somaso,Cutlet,Pakora's , Grilled or  Tandoori Veggies. As this chutney is made of fresh Coriander leaves & lemon juice, it enhances Digestion. I have used only Coriander leaves instead you could use both Coriander & Mint leaves.

Green Chutney

 Prep Time :  10  min. 

Cook Time : Nil.

Recipe Category: Sides

Recipe Cusine Indian

yield:Small bowl

 

Ingredients

Fresh Coriander leaves - 2 cups.

Green Chillies - 2.

Cumin Powder - 1/4 tsp.

Lemon Juice -Juice of half a lemon.

Salt - to taste.

Preparation

Pluck the Coriander leaves & soak in water for 10 minutes, then rinse it well. Then drain the leaves in Colander.

Method

• Grind Coriander leaves, Green Chillies,Cumin Powder,Lemon Juice, salt by drizzling little water into a fine Paste. 

• Always make the Chutney thick.

• Store it in a Container & Refigerate for 4 to 5 days.

Notes

• if Using mint leaves,Coriander leaves should be more than Mint leaves.2:1 ratio might tastes Good.
• Adjust Green chillies according to your Spice level.
• Adding lemon juice retains the colour of the Chutney.
• you can add 1/4 inch" Ginger for Extra flavour.