Kadalepuri vaggarane/Mandakki vaggarane

Here is the recipe for really crispy "Kadalepuri vaggarane".

5 Cups of Kadalepuri/mandakki/puffed rice
2-3 tsp oil
5-6 garlic pods
2-3 curd chilly/uppachi menasinakyi/balaka menasinakyi
1 tsp mustard seeds
1 tsp cumin seeds
1/4 cup groundnuts
1/4 cup fried gram
10 curry leaves
1/2 tsp Turmeric Powder
1/2 tsp Chili Powder

Method:
Spread Kadalepuri on plate and put that under sunlight for at least 2-3 hours (This makes Kadalepuri very crispy). don't even think about Kadalepuri vaggarane during a rainy day. it really spoils crispness.

Take a thick bottomed pan and heat oil. Add mustard seeds. once they start spluttering add cumin seeds, balaka menasinakayi,smashed garlic,curry leaves,fried gram and ground nuts. Fry them on a low flame for 3-4 mins.

Turn off flame and add turmeric powder, chilly powder and salt. add Kadalepuri to it and mix well.

You can serve it as it is. I served it in slightly different way(which I learnt from my Appa:-)).

Finely chop onion, coriander leaves.
Spread kadlepuri vaggarane on a serving plate. Sprinkle chopped onion, coriander leaves, mixture of your choice(I used boondi mixture). sprinkle some lemon juice and serve immediately.

Corn Capsicum

Anybody wants gravy from butta(corn)? here is the recipe for it.

You Need To Have:


1 cup corn kernals
1 big capsicum/bell pepper
5-6 cashew nuts
1 medium sized onion
1 medium sized tomato
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp garam masala
1 tsp coriander powder
1 tsp cumin powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 TSP kitchen kind masala
1-3 tsp cream
2 tsp oil
salt to taste

Pressure cook cornkernals for 1 whistle.

Heat 1 tsp oil in a thick bottomed pan and add chopped onion to it. once onion turns transusulent add chopped tomatoes.Add ginger , garlic paste and fry this tomatoes become soft. Add garam masala ,chilly, tumeric,jeera and coriander powder and fry till raw smell disappears. Add cashews and simmer for 1 min.

Once they come to room temperature grind it to smooth paste by adding required amont of water.

Heat remaining 1 tsp oil in same pan and fry bell peppers by adding little tumeric to it.


once done add cooked corn kernals and mix well.

Add cashew paste, salt,kitchen king masala  and bring it to boil.

Add cream and simmer for another 1-2 mins.serve with any kind of roti,parata or with chapathi.