Sajja Rotte with Nuvvula Podi & Jaggery | Winter Special Recipe

 

Sajja Rotte (Pearl Millet Roti) is a traditional Telangana & Andhra dish made with sajjalu (bajra) – ideal for cold weather as it generates warmth in the body. Combined with nuvvula podi (sesame powder) and bellam (jaggery), it's a nutritious and delicious winter delight.

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📝 Ingredients:

For Rotte:

• Sajja Pindi (Bajra Flour) – 1 cup

• Warm water – as needed

• Salt – a pinch

• Ghee – 1 tsp (optional for softness)

For Nuvvula Podi:

• White Sesame Seeds – ½ cup

• Dry red chilies – 2

• Garlic – 2 cloves

• Salt – as needed

Sides:

• Bellam (jaggery) – crushed or grated

• Homemade butter or ghee – 1 tsp per roti

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👩‍🍳 Preparation Steps:

1. Make the Nuvvula Podi:

• Dry roast sesame seeds until light golden.

• Add red chilies, roast for 30 seconds.

• Cool and grind with garlic & salt to a coarse powder.

2. Prepare Sajja Rotte:

• Mix bajra flour, salt, and warm water slowly to make a soft dough.

• Divide into balls and pat them into thick rotis using your palms (use wet hands to prevent sticking).

• Cook on a hot tawa, flipping both sides, applying little water on top to retain moisture.

• Optional: apply ghee after roasting.

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🍽️ Serving Suggestion:

• Serve hot Sajja Rotte with nuvvula podi, a spoon of ghee, and jaggery on the side.

• Also goes well with ulavacharu, chintakaya pachadi, or country chicken curry.

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❄️ Why It's Great for Winter:

• Bajra keeps the body warm and improves digestion.

• Sesame is rich in healthy fats and good for joints.

• Jaggery boosts immunity and iron levels.

Easy Veg Cutlet Recipe | Crispy & Tasty Evening Snack

 Veg Cutlets are a crispy, golden brown snack made with mixed vegetables and spices. Perfect for kids, parties, or chai-time cravings! Let’s make them easily at home.

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📝 Ingredients:

• Boiled & mashed potatoes – 2 medium

• Chopped carrots (boiled) – ½ cup

• Chopped beans (boiled) – ¼ cup

• Boiled peas – ¼ cup

• Bread crumbs – ½ cup (plus extra for coating)

• Ginger-garlic paste – 1 tsp

• Green chilies (finely chopped) – 1

• Chopped coriander leaves – 2 tbsp

• Salt – as required

• Red chili powder – ½ tsp

• Garam masala – ½ tsp

• Corn flour or maida – 2 tbsp (for slurry)

• Water – 2-3 tbsp (for slurry)

• Oil – for shallow or deep frying

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👩‍🍳 Preparation Steps:

1. Boil veggies – Boil potatoes, carrots, beans, and peas until soft. Drain and mash them lightly.

2. Make the mixture – In a large bowl, mix all veggies with:

   • Salt, chili powder, garam masala

   • Ginger-garlic paste

   • Green chili and coriander

   • Add bread crumbs for binding

3. Shape cutlets – Take a portion, shape it into oval or round patties.

4. Prepare slurry – Mix corn flour and water to make a thin paste.

5. Coat cutlets – Dip each cutlet in slurry and roll in breadcrumbs.

6. Fry – Shallow fry in hot oil until golden brown on both sides. You can also air fry or bake for a healthier version.

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🍽️ Serving Suggestion:

Serve hot with tomato ketchup, green chutney, or a cup of hot tea.

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📝 Tips for My Blog Readers:

• You can use leftover veggies or even add grated beetroot for color.

• For extra crispiness, double-coat in breadcrumbs.

• Kids love it with cheese inside – try adding a small cube!

Masala Pakora + Chai Combo (Rainy Day Special)

 Masala Pakora + Chai Combo (Rainy Day Special)

1. Onion Masala Pakora (Crispy Fritters)

Ingredients:

• 2 onions (sliced thin)

• 1 cup besan (gram flour)

• 2 green chilies (chopped)

• A handful of coriander leaves (chopped)

• ½ tsp ajwain (carom seeds)

• ½ tsp red chili powder

• Salt to taste

• Water (very little – just enough to bind)

• Oil (for deep frying)

Steps:

1. Mix all ingredients (except oil) in a bowl. Don’t add much water — let the onions release moisture.

2. Heat oil in a kadai.

3. Drop small amounts of the mix into the oil.

4. Fry until golden brown and crisp.

5. Serve hot with chutney or tomato ketchup.

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☕ 2. Masala Chai (Spiced Indian Tea)

Ingredients:

• 2 cups water

• 1 cup milk

• 2 tsp tea powder

• 1-inch ginger (crushed)

• 2–3 cardamom pods (crushed)

• Sugar to taste

Steps:

1. Boil water with ginger and cardamom.

2. Add tea powder and let it simmer for 2–3 minutes.

3. Add milk and sugar. Simmer for another 3–4 minutes.

4. Strain and serve hot.

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✅ Optional Add-Ons:

• Bread pakora, aloo bonda, or sweet corn chat

• For dessert: Try sooji halwa or hot gulab jamun if you have them

 How to Make Masala Corn Pakora (Corn Fritters)

Ingredients:

• Sweet corn kernels – 1 cup (boiled)

• Besan (gram flour) – 1/2 cup

• Rice flour – 2 tbsp (for extra crispiness)

• Onion – 1 (finely chopped)

• Green chilies – 2 (finely chopped)

• Coriander leaves – a handful (chopped)

• Ginger – 1 tsp (grated)

• Red chili powder – 1/2 tsp

• Garam masala – 1/4 tsp

• Ajwain (carom seeds) – 1/2 tsp

• Salt – to taste

• Water – as needed

• Oil – for deep frying

🍳 Instructions:

1. Mash the boiled corn slightly with a spoon or pulse in a mixer for a coarse texture.

2. In a bowl, mix corn, onion, chilies, ginger, coriander, and all spices.

3. Add besan and rice flour. Mix well. Add just enough water to make a thick batter.

4. Heat oil in a deep frying pan. Drop spoonfuls of batter into the oil.

5. Fry on medium flame until golden and crispy.

6. Drain on paper towels.

🍋 Serve With:

• Green chutney or tomato ketchup

• A hot cup of masala chai!

Recipe of the Day: Gutti Vankaya Kura (Stuffed Brinjal Curry – Andhra Style)

Stuffed Brinjal Curry | Gutti Vankaya Kura

Prep Time: 20 mins

Cook Time: 30 mins
Serves: 4

🧺 Ingredients:

For the masala stuffing:

• 6–8 small brinjals (vankaya)

• 2 tbsp peanuts

• 1 tbsp sesame seeds (nuvvulu)

• 2 tbsp grated dry coconut

• 1 tbsp coriander seeds

• 1 tsp cumin seeds

• 1 tsp poppy seeds (optional)

• 3–4 dry red chilies

• 1 medium onion (chopped)

• 3 garlic cloves

• 1-inch ginger

• Salt to taste

• 1/2 tsp turmeric

• Tamarind pulp – 1 tbsp (or a small lemon-sized ball soaked in water)

For tempering:

• 2 tbsp oil

• 1/2 tsp mustard seeds

• 1/2 tsp cumin seeds

• Few curry leaves

• 1 chopped onion (optional)

🍳 Instructions:

1. Prepare the brinjals:

   • Wash and slit the brinjals in an 'X' shape without cutting fully. Keep the stalk intact.

   • Soak in salted water to avoid discoloration.

2. Roast the masala:

   • In a dry pan, roast peanuts, sesame seeds, coriander seeds, cumin seeds, poppy seeds, and red chilies until golden and aromatic.

   • Let them cool, then grind with coconut, onion, garlic, ginger, turmeric, and tamarind pulp into a thick paste. Add little water as needed.

3. Stuff the brinjals:

   • Carefully fill each brinjal with the masala paste. Keep the remaining paste aside.

4. Cook the curry:

   • Heat oil in a deep pan. Add mustard, cumin seeds, curry leaves, and chopped onion (if using).

   • Gently place the stuffed brinjals in the pan. Sauté for 5 minutes on medium heat.

   • Add the leftover masala paste and 1/2 cup water. Cover and cook for 20–25 minutes, turning occasionally, until brinjals are soft and oil separates.

5. Garnish & serve:

   • Garnish with fresh coriander leaves.

   • Serve hot with steamed rice or jowar roti.

 🍅 Andhra Style Tomato Pappu (Tomato Dal)

Ingredients:

• Toor dal – 1 cup

• Tomatoes – 2 medium (chopped)

• Green chillies – 2 (slit)

• Turmeric – ¼ tsp

• Salt – to taste

• Tamarind pulp – 1 tsp (optional)

• Water – 3 cups

Tempering (Tadka):

• Oil or ghee – 1 tbsp

• Mustard seeds – ½ tsp

• Cumin seeds – ½ tsp

• Garlic – 4 crushed cloves

• Dry red chilli – 1

• Curry leaves – 1 sprig

• Hing – a pinch

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🔥 Method:

1. Wash and pressure cook toor dal with turmeric, tomatoes, green chillies, and 2½ cups water for 3-4 whistles.

2. Let pressure release. Mash the dal well.

3. Add salt and tamarind pulp. Simmer for 5 mins.

4. In a small pan, heat oil/ghee. Add mustard, cumin, garlic, red chilli, curry leaves & hing.

5. Pour this tadka over the dal and mix.

6. Serve hot with rice and ghee.

 Mamidikaya Pulihora (Raw Mango Tamarind Rice)

A must-have tangy rice dish during Ugadi!

Ingredients:

• Cooked Rice – 2 cups

• Grated Raw Mango – ½ cup

• Green Chilies – 3 (chopped)

• Mustard Seeds – ½ tsp

• Curry Leaves – 1 sprig

• Chana Dal – 1 tbsp

• Urad Dal – 1 tbsp

• Turmeric Powder – ¼ tsp

• Hing – a pinch

• Salt – to taste

• Oil – 2 tbsp

Preparation:

1. Heat oil in a pan and add mustard seeds, chana dal, urad dal, and hing.

2. Once the dal turns golden, add green chilies and curry leaves.

3. Add grated mango and sauté for a minute.

4. Mix in turmeric and salt, then add the cooked rice.

5. Stir well and serve with papad or chutney.

Ugadi Special Recipe | Ugadi pachadi

 Ugadi Pachadi (The Traditional Festive Mix)

Ugadi Pachadi is the most important dish, symbolizing life’s different emotions with six flavors.

how to make ugadi pachadi?

Ingredients:

• Raw Mango – 2 tbsp (chopped)

• Tamarind Pulp – 2 tbsp

• Jaggery – 2 tbsp (grated)

• Neem Flowers – 1 tsp

• Green Chilies – 1 (chopped)

• Salt – ½ tsp

• Water – ½ cup

Preparation:

1. In a bowl, mix all the ingredients together.

2. Adjust sweetness, tanginess, or spice as per taste.

3. Serve fresh as part of the festival meal.

Raju Gari Garelu (Medu Vada with Special Chutney)

 Raju Gari Garelu (Medu Vada with Special Chutney)

Crispy urad dal vadas with a special coconut-peanut chutney.
Ingredients:

• 1 cup urad dal (soaked for 4 hours)
• 2 green chilies
• 1-inch ginger
• ½ tsp pepper
• Salt to taste
• Oil for frying
• Chopped curry leaves and coriander

Instructions:

1. Grind urad dal with green chilies, ginger, and salt to a fluffy batter.
2. Add chopped coriander and curry leaves.
3. Shape into vadas and deep fry until golden brown.
4. Serve with coconut-peanut chutney.

Raju Gari Pongal (Pepper-Cashew Pongal)

 Raju Gari Pongal (Pepper-Cashew Pongal)

A rich and flavorful ghee pongal loaded with pepper and cashews.
Ingredients:

• 1 cup rice
• ½ cup moong dal
• 1 tsp black pepper
• 1 tsp cumin seeds
• 2 tbsp ghee
• 10 cashews
• Curry leaves
• ½ tsp turmeric

Instructions:

1. Dry roast moong dal and rice.
2. Cook with 3 cups water until soft.
3. Heat ghee, fry cumin, pepper, cashews, and curry leaves.
4. Mix into pongal and serve hot.