Staying in Seattle you get used to graying weather in winter months every single day. I mean literally every day. And this gloomy weather makes me crave more spicy foods and this dish tops the quick-cooking foods. Alugadda ellipaya Karam or Garlicky Potato fry is a quick and easy stir-fry served as a side dish.

             This Telangana Style Potato Roast is a gluten-free, vegan, spicy side dish. It gets ready in under 15 minutes and makes a perfect winter dish to cook on busy weekdays. The reason why I say it’s perfect for winters is the generous usage of garlic, as garlic is considered warming food. Warming foods produce more heat in your body and keep your body warm enough to endure the chilly winter. Hence we include warming foods like sesame seeds, garlic, ginger, chilies, etc in our diet. 

What makes this Alugadda ellipaya karam special ?

         Telangana regional cuisine is all about spice and garlic, and this dish just depicts the true flavors of this beautiful cuisine. Alugadda is a potato in the Telangana Telugu dialect and ellipaya karam refers to garlic spice. We eat lots of garlic and we make this special garlic spice Ellipaya karam every winter to have it in our daily meals. Some people call this dish Alugadda fry, vellulli alugadda vepudu or Alugadda vepudu. You can also call it Garlicky Potato Roast, Potato Stir-Fry, Aloo Fry, or crispy Indian potatoes. 

       In this recipe, potatoes are tossed in basic Indian spices and quick-roasted in the pan on high flame till they turn golden and crispy! Oh Yum! writing this I’m salivating already. There was a time in my life, I used to carry only potato fry and rice in my lunchbox every single day during my schooling days. That’s how much I love this dish and I promise once you try this, you’re going to love it. Also, contrary to many beliefs, potatoes are a source of good carbs when consumed in moderation!  So do include this Alugadda ellipaya karam in your weekly menu! 

Checkout more vegetarian sides and curries from my blog

Jackfruit ghee roast

Stuffed peppers in creamy tomato gravy

Dondakaya Barada

Lauki palak pakoda kadhi

Chana aloo masala

Potlakaya perugu pachadi

Munagaku podi pappu kura

Chamakura kadala pappu

Gobhi fry

Now let’s get into the recipe!!

Print

ALUGADDA ELLIPAYA KARAM

Alugadda ellipaya karam is a quick and easy potato stir fry, loaded with garlic and Indian spices making a best side for Indian meals.

Course Side Dish

Cuisine Telangana, Telugu

Keyword Side dish, vegan, Vegetarian

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Servings 3 Servings

Author Shravani Abhishek

Ingredients

• 4 no Potatoes medium size
• 2 tsp Red chili powder
• Salt to taste
• ½ tsp Turmeric powder
• 8 cloves Garlic small size, coarsely crushed with cumin seeds
• ½ tsp Mustard seeds
• ½ + ½ tsp Cumin seeds
• 1 sprig Curry leaves
• 2 tbsp Desiccated coconut

Instructions

Let's prep the potatoes

• Wash and peel the potatoes. Chop the potatoes into medium size cubes.
• Add the chopped potatoes to a bowl of water to get rid of excess starch.
• Peel the garlic cloves and coarsely crush them with ½ tsp cumin seeds in a mortar & pestle.

Let's start making Alugadda ellipaya karam

• Heat a well-seasoned cast-iron or nonstick skillet, add oil and once it's hot add mustard seeds, cumin seeds and let them crackle.
• Add curry leaves and let them crisp up. Now add the chopped potatoes and on high flame toss it well.
• Sprinkle turmeric powder and salt. Toss the potatoes to the coat the spices and cook on high flame for 3 mor min.
• Add the coarsely crushed garlic cloves with cumin seeds and toss the potatoes.
• Keep the flame high and toss it regularly and roast it till the potatoes start crisping up and turning nice and golden brown.
• Now add in red chili powder and give it a good toss.
• Finally add in desiccated coconut / grated dry coconut and coat the potatoes.
• Turn off the heat and serve hot alugadda ellipaya karam with rice and dal/rasam of your choice.
  

Notes

• You can add ground coriander/dhaniya powder and garam masala for additional flavor.  

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also, you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook. Also follow @taste.of.telangana on Instagram for more traditional recipes, culture, and stories.

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    This Instant Quinoa oats dosa is one of my favorite and go-to recipes when I am in a hurry to make something healthy and delicious. Being a South Indian and a Dosa fanatic, I get these cravings of Dosa frequently and this recipe is a perfect option.

     

           This tried and tested recipe uses quinoa instead of rice making it a great high protein option. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles. But as we are adding few fenugreek seeds, it not only helps in digestion but also helps in fermentation if you like. Just let the batter sit on the kitchen counter at a warm place and voila, I promise you to get a lovely fermentation there. 

 Ingredients needed for this QUINOA OATS DOSA

• Organic Quinoa – Any color, black, white, or red, or a mix of both. And it makes a great substitute for rice that is high in protein and fiber.
• Rolled Oats – Quick or rolled oats. This adds fiber to the dish.
• Rice – Gives the dosa a crispy texture
• Urad Dal – Adds the traditional earthy dosa taste with creamy texture and proteins
• Chana Dal – Helps make the dosa crispy
• Fenugreek seeds – Helps in digestion and fermentation if you like it to be. 
• Salt

Is this DOSA vegan-friendly?

As we are using only plant-based and vegan ingredients it makes a great dish to add to your vegan diet. And it’s gluten-free too. 

Look at that even golden crisp texture !! Shall we get into the detailed recipe now. But before that check out more delicious recipes from my blog.

Dibba rotte

Gluten-free Moringa thepla

Corn Dosa

Instant oatmeal and banana pancakes

Eggless sourdough waffles

Peanut chutney

 

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

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               Gil-e-firdaus, a classic Dakhni dessert from the kitchens of Hyderabad has its presence in wedding feasts, celebrations and gatherings. A luscious and melt in the mouth dessert made with Sabudana, bottle gourd, khoya, cashew paste and milk. I remember having this dish during my stay in Hyderabad, I fell in love with this kheer instantly. This divine dessert can be served chilled or warm and traditionally served in earthen bowls, which lends an earthy taste. Hence the name GIL-E-FIRDAUS, meaning clay of paradise. 

         This classic dessert Gil-e-firdaus is commonly known as Kaddu ka kheer/ Kaddu ki kheer, as Bottle gourd is known as Kaddu in Hyderabad. As The holy month of Ramadan sets in, the intoxicating aroma of Haleem, Kababs and various desserts linger in the air around the bustling streets of Hyderabad. This divine Gil-e-firdaus a.k.a Kaddu ki kheer is also sold in the small eateries and stalls on the streets. It’s rich and luscious consistency makes it absolutely irresistible. 

The addition of khoa(khoya), cashew paste, and simmering sabudana and bottle gourd in full-fat milk makes it utterly creamy and divine.We have used Sabudana and kaddu(bottle gourd) here, but some add finely ground basmati rice as well to make it aromatic and more creamier. But simmering everything on low flame for longer period time is the key for this divine pudding. 

Ingredients needed to make GIL-E-FIRDAUS

• Bottle gourd
• Sabudana / Tapioca pearls
• Full fat milk
• Sugar
• Cardamom powder
• Khoya
• Nuts

How to make this dessert VEGAN?

Substitute the full fat milk with plant based milk like coconut milk/soy milk/almond milk. And also substitute the Khoya with Cashew paste or Almond paste to get that rich consistency. 

Let’s get into the recipe now, before that check out more desserts from my blog.

Basava Kajjam

Kanda gadda Bakshalu

Pappu Bakshalu

Badusha

Pala poorilu

Godhuma thalikala paasham

Aanapakaya shegala paasham

Kesar mewa phirni

Gajar ka halwa

Healthy Sabudana payasam

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

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             Palli chutney, an utterly creamy and nutty peanut condiment served alongside Dosa, Idli, Wada and other South Indian tiffins. The green chilies and garlic lends a bit of heat and spice to the creamy peanuts. Then we add a crackling tempering of mustard seeds, curry leaves, and dry red chilies that elevates the flavor and aroma. This Palli chutney / peanut chutney is equally loved by adults and kids, because of it’s nutty and creamy taste. 

          Chutneys are a quintessential accompaniment to every Indian meal, we always have some kind of chutneys in everyday meals. And this Palli chutney is a regular thing at home in every Telugu household for tiffins like Dosa, Idli, Wada and Upma. It’s super simple, healthy, delicious and comes together quickly under 15 mins. 

         Like every other recipe, each household or region has their own variation and in Telangana we use only peanuts, chilies, garlic cloves and a basic tempering. You can find peanut chutney with urad dal or some add roasted gram dal or chana dal to make it more nutritious. Below recipe of palli chutney is something I’ve grown up eating and found across Telangana.

Is this recipe Vegan ?

As all the ingredients we are using here are completely plant based, vegan and gluten-free. 

Note : Please do not try this recipe if you have peanut allergy.

Ingredients needed for Palli chutney

• Peanuts
• Green chilies
• Garlic cloves
• Salt
• Tempering – oil, mustard seeds, cumin seeds, garlic cloves, dry red chilies, urad dal and curry leaves

How to make Palli chutney

1. Firstly we need to roast the peanuts, peeled garlic cloves, green chilies, cumin seeds in a tbsp of oil until peanuts are well roasted. 
2. Let this roasted peanuts to completely cool down, then grind everything to a smooth paste by adding some water.
3. Add salt, blend it again, taste and adjust the seasoning to your taste preference.
4. Let’s make a tempering now. Heat a small tadka pan, add oil, once it’s hot enough add in mustard seeds, cumin seeds and urad dal. Let them splutter.
5. Now add in chopped garlic cloves, curry leaves, dry red chilies and fry until garlic turns golden brown.
6. Transfer this tempering to the Palli chutney. Voila, that’s it!!

Let’s get into the detailed recipe now, before that check more delicious recipes from my blog.

Nalla nuvvula roti thokku

Bachali aaku kadala thokku

Ellipaya karam

Potlakaya perugu pachadi

Kobbari avisala karam podi

Munagaku nuvvula podi

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

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      An irresistible savory cake with a crispy exterior like Dosa and a soft interior like an Idli, yes I’m talking about this classic Andhra Breakfast DIBBA ROTTE. Serve this delicious Dibba rotte with Aavakaya, chutney, or sambar, this recipe is filling and absolutely delicious. Dibba rotte is a classic recipe that is very easy to make and a total crowd-pleaser.

 

       

           Traditionally Dibba rotte is made with freshly ground Idli batter, and Idli Rava or Rice Rava is used here. The Telugu-speaking regions use Idli Rava for their Idli batter instead of parboiled rice/uppudu biyyam. The coarse texture of the Rava gives it’s signature crisp exterior and granular soft interior. I bet once you try this, you’ll end up making Dibba rotte every time you make Idli batter. And the good part is you needn’t ferment the batter, just add the tempering to it and make Dibba rotte right away. But we have tried making it with fermented batter and the beautiful sour notes adds more magic. Now to get the perfect color and crunch, the key is to use a heavy cast-iron Kadai/pan. Let the Dibba rotte cook on low flame for longer to get the irresistible crunchy exterior.

        I have learnt making this dish from my best friend who hails from Machilipatnam and they make it quite regularly. I remember tasting this dish at her home and I fell in love with the dish instantly and I’m telling you if you are a person who loves slightly crispy bits in the bottom of the pan(like me) in dishes like upma, then this is just for you.

What is Dibba rotte and how to make it?

      The word Dibba means plump or fat and rotte means bread/flatbread. And traditionally rice Rava or Idli Rava is used instead of rice. As throughout Telugu-speaking regions, Idli is made with Rice Rava or Idli Rava, the granular idli texture is just irresistible.

        First, we need to soak the Urad dal and later grind it to a fine consistency, and then we add soaked rice Rava/Idli Rava to this batter. You can let this batter ferment to make idlis or use it to make Dibba rotte instantly. You can take a portion of this batter and add a simple tempering to the batter, using mustard seeds, cumin seeds, green chili paste. If you are making for younger kids, you can skip green chilies or omit them.

       Traditionally we use a heavy and shallow cast-iron Kadai or brass Kadai(itthadi ginne) to make this Dibba rotte. But any thick bottomed pan will work, just make sure to keep an eye on Dibba rotte and it’s not burning. Our goal is to achieve a golden-brown crispy exterior and cook through completely. While making spread light cooking oil on the Kadai and then pour the batter. Cover the pan and cook on a slow flame until it turns crispy on the bottom. Flip it through and cook until done. Then Serve hot Dibba rotte with pickle or chutney of your choice. Ginger chutney makes a great combination with this.

More names of Dibba rotte

   This Dibba rotte is also known as Dibba rotti or minapa rotti in some parts of Telugu-speaking regions.

Serving suggestions 

       Dibba rotte is traditionally cut in wedges and served as you get to taste the outside crusty exterior and the soft fluffy texture inside. The taste is not like that of idli as there is no sourness in the batter (since the batter is not fermented), but you can make it with fermented batter too. The crisp texture is what makes the dish more interesting.

    This Dibba rotte is a savory cake and has a similar color, shape, and texture. One of the reasons why people call it Andhra cake and most loved by kids. Serve with your favorite pickle or chutney or Podi of your choice. But I’d recommend you try with Ginger chutney.

So what all Ingredients do we need?

   All you need to make this dish is idli batter. So, you can use your favorite idli recipe. To make the Andhra way, use urad dal and idli Rava. You only need a handful of ingredients for this recipe:

• urad dal – either whole or split. 
• Rice Rava or idli Rava – Look for idli Rava in your nearby Indian grocery stores. The key for its signature granular crispy exterior is Idli Rava. 
• Fenugreek seeds – Helps indigestion
• Salt
• Tempering – Mustard seeds, cumin seeds, green chilies, ginger, curry leaves.

Please check out more delicious festive treats and tea-time snacks from my blog.

Chegodilu

Odappalu

Makka garelu

Palm jaggery whole wheat biscuits

Perugu wada

Vegan millet cutlet

Vegan potstickers

Let’s get into the recipe now

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

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Banka laddu, made using edible gum resin (banka/gond), cashews, almonds, khajoor, and all the wintery goodness. A quintessential winter food, which is utmost divine, delicious and nourishing which keeps you warm in chilly winters. These energy balls are rich in calories and nutrients and hence ideal for kids and the elderly. Also, these are given to Lactating or postpartum mothers to regain strength, helps in speedy recovery and provides nutrition. Hence these laddus are more of a medicinal confection than indulgent food.

What is Banka or Gond ?

Banka or Gond is an edible gum collected from hardened sap sourced from wild-growing acacia plants. Banka is a Telugu(more in Telangana) term for glue or gum substances, hence the name. 

Edible gum has a lot of medicinal value. It not only cures heat-stroke yet it even combats constipation, improves the health of skin and hair along with increasing our overall immunity. My grandmother used to say that winter is the perfect time when your body has the maximum capacity in absorbing calcium. And this edible gum helps in soothing inflammation, lubricates joints, and reduces joint stiffness caused by arthritis. Besides protecting against cold, gond is used to heal wounds. It is also known to treat cardiovascular ailments and chronic kidney diseases. 

More about Banka laddu

 Banka laddu or Dinkache ladoo or Gond Ke laddu, as the name suggests are prepared with Gond or Edible Gum. It is a popular sweet, that is made in Many regions across India during winters. 

The recipe I’m sharing here is an heirloom recipe that has been passed down from many generations. And our version of Edible gum laddu calls Dry Fruits, Nuts, Seeds, and lots of ghee. This laddu is usually looked at and served as a medicinal food rather than a delicacy. Hence it is mostly served with a glass of warm milk first thing in the morning. 

These nourishing energy balls are considered very healthy to consume in Winters due to their rich ingredients which are warm and keeps our body protected from the chilly winters. Also, these are made for postpartum mothers or lactating mothers, which helps to keep the body warm and helps in lactation. These Banka laddus are great nutritious snacks for kids and toddlers, as they are rich in iron, calcium, and protein.

Ingredients needed for Banka laddu

• Banka / Gond –  Edible gum sourced from the Acacia plant. It is quite odorless and tasteless. 
• Nuts – Nuts are the essential part of these laddus and I have used Cashews, marking nut, Pistachios, and walnuts here. 
• Dried fruits – Traditionally we use khajoor powder(dried dates powder), as I could not find the dried dates here, I used Medjool dates instead.
• Ghee – Ghee acts as the binding agent here, so do not skip on the ghee. It adds richness, flavor, and essential nutrition to the ladoo.
• Seeds – I have used Almonds and Melon seeds here. You can also add poppy seeds for extra nuttiness and richness. 
• Dry Coconut – We add a little amount of dried coconut here, which adds a lovely coconut flavor and nutrition.
• Spices – We are going to add Ginger powder(sonti podi/ saunth), pepper powder, and Nutmeg. They provide flavor and helps in providing warmth to our bodies. 
• Sugar / Jaggery 

How to make these Banka laddus?

 With diverse cultures and cuisines across India, the foods have regional influence and hence it varies with each region. You can see many Gond ke laddu recipes on the internet, where some add whole wheat flour, and some just use dried fruits and nuts. Unlike many recipes of Gond ke laddu you find on the internet, we don’t roast or puff of gond crystals. Instead, we just grind them as is, and we do not roast any ingredient too, just powder up everything and add piping hot ghee to shape the laddus. 

Check out more delicious desserts and Indian sweets from my blog.

Sunnundalu

Shakkarpara

Motichoor laddu

Shegala payasam

Sabudana payasam

Palm jaggery whole wheat biscuits

Penilu

Badusha

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

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