Garlicky Puffed Rice

Velluli Maramaralu.

Garlicky puffed rice is an instant and spicy snack to munch anytime of the day. Garlic is grated up and mixed with red chili powder and ghee. Puffed rice is tossed in with the prepared garlic chili powder oil along with roasted gram. Immediately serve garlicky puffed rice as a snack.
Makes: 2 Cups of Garlicky Puffed Rice

Ingredients:

Puffed Rice 1 1/2 Cups
Dalia / Roasted Gram 1/2 Cup
Garlic 1 Small Clove
Red Chili Powder 1/4 tsp
Curry Leaves 2
Salt to taste
Ghee 1/2 tsp

Method of preparation:

Warm up the ghee and keep aside.
Toast the curry leaves in a shallow pan until they crisp up and break them into pieces.
Peel and grate the garlic into a mixing bowl.
Add salt, curry leaves and ghee and mix well.
Stir in roasted gram / putnala pappu and puffed rice.
Toss everything well and serve garlicky puffed rice immediately.
Notes: Make sure to add the puffed rice just before serving.

Suggestions: If the mamra becomes soggy, stir in a handful of fresh puffed rice to crisp things up.
Variations: You could also use sesame oil instead of ghee. Add few roasted peanuts if desired.
Other Names: Garlicky Puffed Rice, Lasan Mamra, Velluli Maramaralu.

Tweet This Buzz This Delicious Talimpu Facebook Stumble

Spicy Pootharekulu

Poothareku is a famous coastal Andhra sweet made with thin flaky sheets of paper made of rice flour. For spicy pootharekulu, red chili powder is folded into the rice paper sheets along with pure ghee. Store the pootharekulu tight in a jar and they stay fresh for around a week or two.
Makes: around 5 Pieces of Spicy Pootharekulu.

Ingredients:

Rice Paper Sheets 20
Red Chili Powder 1/2 tsp
Salt 1/8 tsp
Pure Ghee 3 tbsps

Method of preparation:

Melt the ghee and keep it aside.
Grind red chili powder and salt into powder.

Damp a kitchen towel with few splashes of water.
Place two sheets of rice paper on the damp cloth.
Damp cloth helps to make the rice sheet little pliable.
Alternatively, sprinkle few tiny drops of water onto the sheet to make the folding easier.

Layer around a pinch of red chili mixture onto the first rice paper sheet.
Pour quarter tsp of ghee all over the rice sheet.
Layer two more rice paper sheets on the first few sheets.
Spread around another pinch of red chili mixture onto the second layer.
Pour quarter tsp of ghee all over the rice sheet.

Fold one longest side onto the center of the sheets.
Fold other longest side to overlap the first folded side.
Layer a pinch of red chile mixture onto the folded strip.
Pour a tsp of ghee all over the rice strip.

Fold the ends of the sheet together once and fold the remaining part into a rectangular strip.
Repeat the same with remaining rice paper sheets.
Store the spicy pootharekulu in a tight jar and serve when necessary.
Notes: Make sure not to use too much red chili mixture.

Suggestions: Adjust the spice with red chili powder.
Variations: Sugar Pootharekulu is a traditional version.
Other Names: Pootharekulu, Spicy Pootharekulu, Karam Putharekulu.

Tweet This Buzz This Delicious Talimpu Facebook Stumble