Uggani (Spicy Puffed Rice)

Uggani is a famous breakfast of Rayalseema region of Andhra Pradesh and typically served along with Mirchi Bajji(Chilli Fritters). Uggani is a variation of regular Upma(spicy semolina breakfast) made with Puffed Rice. Puffed rice is also know as Borugulu, mur-murey in parts of india. 
We use THICK puffed rice variety, as when we soak it in water it won't become mushy. This THICK puffed rice will spring back when you squeeze water out of it.

Click the link below for the video recipe:

You may also like check other breakfast recipes like

Fruity Oats with Greek yogurt

Crispy Bread Bonda

Nutella Strawberry French Toast
Egg Mayo Sandwich
Pesarattu / Moong Dal Dosa / Green Gram Pancake
Colorful Egg Dosa
Bread Butter Jam Sandwich
Sweet Paratha
Honey Coconut Granola
Yogurt Sandwich
Shahi Meetha Paratha
Sabudana Khichdi

Level: Easy 

Prep and Cook time: 20-30 mins.
Serves: 2-3

Ingredients

Puffed Rice: 8 cups
Tomato: 1 medium
Mustard Seeds: 1/2 teaspoon
Cumin seeds: 1/2 teaspoon
Curry Leaves: 1 stalk
Onion: 1/2 medium
Turmeric powder: 1/4 teaspoon
Ginger garlic paste: 1 teaspoon
Salt to taste
Chilli Powder to taste
Roasted Chana Dal (putnalu/puthaney): 1/4 cup
Oil : 2 tablespoon

Directions

Preparation:
Soak the puffed rice for 10 mins, squeeze and remove the excess water.
Blend the roasted chana dal to fine powder.

Steps:
In a pan add oil and once oil add mustard seeds. Once mustard seeds crackles add cumin seeds, curry leaves.
Add onion and cook for a minute add ginger garlic paste.Fry for another minute and add turmeric powder,salt and tomatoes.Fry till tomatoes are cooked. 
Add soaked puffed rice, Roasted Chana dal powder and mix well until well combined. Add chopped fresh coriander and cook for another minute and its done. 
Serve hot with Mirchi bajji or any other fritters as a snack or breakfast.

Tips:
Soak the puffed rice and start cooking rest of the process, by the time your tomatoes are cooked your puffed rice are soaked well and you can use it.
You can add green chillies also for extra flavour.
You can also add fried peanuts for crunchy texture.

Wanna try....let set go....

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Potato Curry(Aloo ki Sabzi) - MIL Style

New relations you are bond with, new things you will learn... Same thing happened....Cooking was not new to me while i was getting married but every home has its own taste and ways to do. At my moms place we very often cook potatoes with various combinations like Aloo palak, Aloo Methi, Aloo Khurma and many more...but this twisted  process of simple combination of onions and potatoes with some spices was not in my moms recipe list. So you might think what's the twist which makes it different....we first fry the potatoes and then add onions to the fry. 
If  you have any such recipes which might be new to you with your new relationship then comment down below .... I love to know your experiment with it. With no further delay come lets check out the way my MIL does this simple curry....

Level: Easy 

Total time: 30 mins
Serves: 2-4

Ingredients

Potatoes : 450 gm
Onion : 1 large
Turmeric: 1/2 teaspoon
Red Chilli Powder : 1 teaspoon (To taste)
Coriander powder: 1/2 teaspoon
Garam Masala : 1/2 teaspoon
Garlic Cloves: 2-4
Oil: 3 tablespoons
Salt to taste

Tadka:
Mustard seeds: 1 teaspoon
Cumin Seeds: 1 teaspoon
Curry Leaves: 10 leaves

Directions

In a non stick pan add oil and add mustard seeds...once mustard seeds crackles add cumin seeds and curry leaves.
Add chopped garlic cloves, potatoes, salt and turmeric powder. 
Fry on medium high flame and fry till potatoes are half cooked. Add chopped onions stir once and cover the lid and let it cook for 5-8 mins on medium heat.
Add chilli powder,garam masala and coriander powder and stir and cook for another 5 mins without lid. Do the taste test and adjust your seasonings and you are done. 

Garnish with coriander leaves and serve with hot phulkas or roti or rice or Dosa.

Wanna try....let set go....

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