Burugulu/Maramaralu Uggani

Dish of the Day:

Ingredients :
Borugulu/Maramaralu -3 cups
Chopped  onions - 1/2 onion
Slitted chillies - 2
Curry leaves -6 or 7
Mustard seeds -1/4 tbsp
Channa dhal -1/2 tbsp
Turmeric -1or2 pinch 
Oil -1/2 tbsp 
Putnala pappu powder
 
Procedure:
1. Soak borugulu/maramaralu in water for 10 mins.
2. Squeeze them and keep aside.
3. Place a pan on medium flame, add oil when oil becomes hot add mustard seeds,channa dhal and curry leaves.

4.Fry them until channa dhal becomes golden colour.
5.Now add chopped onions , chillies and turmeric and fry untill onoins becomes soft.
6. Add squeezed borugulu to onions and fry them until it becomes dry.
7. Finally add putnala pappu powder as per your taste. 

 Serve Uggani with Mirapakaya Bajji.
Mirapakaya Bajji is very good combination for Uggani 
Click here for Mirapakaya Bajji Recipe

 




Tip of the day:
Before peeling an onion hold it under the hot water tap for a few seconds.  The peel won't flake all over the place and it becomes pliable and comes off in bigger pieces. 


Entertainment of the Day:


Word of the Day:
Fire is a good servant but a bad master
Fire, like any other manmade tool or device, will serve man well only when it is controlled and used wisely.



                                                                                                                     

Pongal

Dish of the Day:


Ingredients :

Rice -1 cup
Moongdhal(Yellow split or green) -1/4 cup
jeera-1/2 tbsp
Peppercorns -1/2 tbsp
Ghee -1/2 tbsp
Cashews -6 or 7
Curry leaves -5 or 6

Procedure:
 
1.Take a pan and fry moong dhal until it becomes light golden colour.
2.Fry cashews in ghee and keep aside.
3. Place a pressure cooker on medium flame add ghee,when ghee becomes hot add jeera,peppercorns and curry leaves and fry for a minute.
4. Now add washed rice, fried moong dhal and 2-3 cups of water.
5. Close the lid.
6. Turn off the stove after 2 -3 whistles. Some people like pongal when it is dry. For dry pongal, turn off the stove after 2 whistles.
7. You can either add cashews while boiling rice or you can garnish the pongal with fried cashews.
 

 

A nice combination for pongal is Avakaya.Another combination is Putnala Pappu Chutney.
You can have both combinations with a side dish of Masala vada.

Tip of the day:
Store mushrooms in paper bags rather than plastic bags or trays, this stops them becoming 'slimy' and prolongs their useful life.

Entertainment of the Day:



Word of the Day:

Eat to live, but do not live to eat

Man was created for a divine purpose and he has a destiny with his Creator - he was not born just to enjoy food.