If we directly fry the leaves in oil, due to the moisture content in the leaves it will transform into a paste. Gently turn the Krappoosa with a slotted ladle and fry till it is golden in color. To a mixie jar add the roasted pigeon peas and roasted cumin-chili mixture. Description Are you finding some interesting apps? Do not bother about the color and enjoy the taste if cooking in an iron pan. A mortar and pestle is also another stone grinder. Wait for few seconds and slowly turn the Krappoosa with a slotted ladle and fry. My blog now contains many more recipes made with various veggies and please leave a feedback in the comment box for any further recipe request.
While grinding the chutney spreads to the sides, collect the chutney by pushing with hand to the centre and grind. Chakkara Pongal is usually prepared as a dissert in special occasions and also offered as prasadam to God during religious festivals. So first remove the moisture in the leaves by dry roasting them and then fry in oil. Add water slowly and make the dough. Apply oil to the slotted plate and the inner surface of the cylindrical container. After adding sugar, it melts and water oozes. Now the Roti is fully done so take it and drop it in the bowl in which we have spread a muslin cloth.
Recipes shown in my webiste are prepared from commo nly available vegetables, p ul ses, cereals, spices. Cut the brinjal from the centre three-fourths length wise. I consciously avoid food colors and other store bought items like cake improvers, emulsifiers, fats, creams, sauces, syrups etc because many contain various preservatives and chemicals. Now observe that the brinjal is cut into two parts and it is also intact. Grind the chutney rolling the stone pestle applying some pressure.
Heat the pan and add the leaves, little at a time and roast turning them with the help of the spoons as shown in the movie. It doesn't get distracted to what I wear, how I look, what interior my kitchen has etc. When there is enough water in the dough the Rotis will puff perfectly. My video narration is in Telugu while the recipe text is in English. Serve the chutney with hot rice and ghee. It's easy to download and install to your mobile phone.
Stir and take off heat. Always become Hungry before you Enjoy the next Meal. Now open the lid of the mould and fill it with the remaining dough and repeat the process again. By now the rice mixture will be cooked 95%. Cooking at home and feeding the family members with these tasty dishes brings in healthy life-style.
The gadgets are functionally oriented rather than fashionable. Cover the pan partially and cook the pongali. Then slowly the Roti puffs. On a microwave safe plate arrange the oil smeared brinjals in a single layer. Smoothen the dough and insert it in the cylindrical container and press it lightly.
I believe that no interaction goes waste and there is something to learn from old and young always. This dish is usually served at room temperature. Gayatri Vantillu has come of age!!! As this process of stone grinding is done with hands applying pressure the pigeon peas gets crushed partially giving the chutney a nice texture. Fry the seasoning till the seeds crackle and the bengal gram and black gram change into golden color. Drop a small portion of the dough in the oil to test the hotness. The seeds should change color to light brown. Heat a pan and add two drops of oil.
There were my friendly neighbors at Vizianagaram. Cooking the brinjals in microwave oven for 4 minutes will cook the vegetable till 80%. Cook the brinjals till they are fully cooked. Add water little by little and grind the chutney to a coarse texture. For grinding the chutney one can use mixer grinder or a stone grinder. Wash, clean and take 500gms of Gongura and keep it aside. Add sufficient water at intervals while grinding.
Or else eat with curd rice. Subscribing stops playing this promo. . Grinding the chutney using a stone grinder requires some energy Man Power. For better texture of the chutney stone grinder works best. With this 60gms flour we get 4 Rotis.