Ponganalu (south indian breakfast) / Gunta punugulu

Rice : 3 cups
Urad dal : 1 cup
Chana dal : 1/2 cup
Fenugreek seeds : 1/4 spoon
Water : As required

Popu:
Soaked chana dal : 1/4 cup
Onion : 1 cup (cut into Small pieces)
Crushed ginger garlic : 1 tea spoon
Green chilli paste (Grinded) : 2 tea spoons
Vegetable oil : 2 table spoons
Each pinch – cumin, mustard seeds, curry leaves and coriander leaves.

Preparation

1. Take above ingredients in a big bowl (rice, chana dal, urad dal and methi seeds) wash them and soak up to 8 or 9 hours. After nine hours remove the water and grind into smooth paste. Keep it aside for fermentation for up to whole night or 10 hours.

2. After 10 hours add salt and baking powder.

3. Heat 1 tea spoon oil in a pan, heat the oil add cumin seeds, mustard seeds, once they pop, add curry leaves and ginger garlic. Toast them to pale brown. Then add chana dal, green chilli and onion. Stir it constantly. After one minute, turn off the flame. Add to above grinded flour and and coriander leaves. Mix well.

3. Pre heat special ponganala skillet. When the skillet is hot, spray the oil, pour a spoon of pongalala mix onto each whole in the skillet. Cover with lid. After some time turn them upside down in the skillet and wait until they trun golden brown color. Remove from the skillet using a spoon.

Serve with peanut chutny. This is very delicious and authentic south indian breakfast.

Puffed rice / Kurmura ugrani / Borugula ugrani.

puffed rice or kurmura : 10 measuring cups
Chopped onion : 2 cups
Tomato ; 2 (cut into small pieces )
Tamarind : 2 tablespoons (prepared juice)
Green chilli : 2 or optional (cut into medium size pieces )
Garam masala : 1/2 teaspoons
Ginger garlic crushed paste : 1 teaspoon
Dalia /putnalu : 1 table spoon
Coriander leaves ; few
Popu :
Red chilli : 2
Cumin and mustard seeds : each 1/4 spoon
curry leaves :few

Preparation:

1. Take 1/2 bowl of water in a wide bowl, put kurmuras to soak for a minute, then squeeze the kurmuras with hands to remove water from the kurmuras. Keep them in wide bowl.

2. Grind dalia(Putnalu) into fine powder.

3. In a wide pan or kadai heat oil over medium flame. Add red chilli, cumin seeds, mustard seeds and curry leaves. When they start to pop, add ginger garlic paste and saute them for a minute. Add green chilli and onion and stir constantly until they turn light golden color. Then add tomato,tamarind pulp, salt and garam masala. Mix well and fry for few minutes. Add kurmura, stir it constantly on low flame up to 2 to 3 minutes add dalia powder. Turn off heat .

4. Garnish with coriander leaves and/or cashew nuts .

This tastes very good. Everyone in our family likes this a lot 🙂

Pani puri

 

Ingredients

Sooji  : 1 cup
Maida  : 3 table spoons
alt  : A pinch
Baking powder : 1/4  teaspoon

Vegetable oil  : for frying

 

Preparation of puri

1. Mix sooji, maida, salt and baking powder. Add water and make it into dough. Cover it with wet cloth . Keep the dough aside for 15 -20 minutes.

2 . Make dough  soft with hands and divided into three pieces, press the dough like chapati , cut the chapati into small circular pieces ,use a lid or anything in circle shape for cutting the chapathi into small circular pieces.

3 . Put this circular pieces into hot oil. Once they turn brownish, remove them and put in aside.

Preparation of pani :    

1 . Grind into paste 2 cups of mint leaves, two green chillies, two lime, small ginger piece. Add the paste to one liter of water, salt to taste  and  1 table spoon pani puri masala.