Tag Archives: Puffed Rice

Spicy Puffed Paddy

14 Apr

spicy_puffed_paddy
Spicy Puffed Paddy.

Puffed paddy is lightly toasted to crisp up. Spices are added to hot oil to release the aroma. Puffed paddy is seasoned with spicy oil and mixed with peanuts. Store spicy puffed paddy in a tight jar and serve as a snack.
Makes: 2 Cups of Spicy Puffed Paddy.

Ingredients:

Puffed Paddy 2 Cups
Garlic 1 Clove
Red Chile Powder 1/4 tsp
Turmeric Powder 1/8 tsp
Mustard Seeds 1/4 tsp
Roasted Peanuts 2 Tbsps
Oil 1 tsp

Method of preparation:

Peel and slice the garlic clove.

Heat oil in a pan on medium heat.
Add mustard seeds and then add sliced garlic.
Add red chile powder, turmeric powder and salt to the pan.
Immediately add the puffed paddy and stir well to coat the puffed paddy with the spices.
Remove from heat and stir in roasted peanuts and cool it to room temperature.
Store spicy puffed paddy in a tight jar and serve as a snack.
Notes: Make sure not to burn the spices.

Suggestions: If puffed paddy is left open, they turn chewy. Add puffed paddy to a pan on medium hat and fry for couple of seconds to make them crisp.
Variations: You can also check other puffed rice recipes here.
Other Names: Spicy Puffed Paddy.

Tamarind Puffed Rice

29 Dec

maramarala_pulihora
Maramarala Pulihora.

Tamarind is soaked in water to extract all the thick pulp. It is then cooked in tempered oil. Puffed rice is softened by soaking it in fresh water for couple of seconds. Puffed rice is then mixed with the tamarind mixture for it to absorb all the flavors. Serve tamarind puffed rice immediately as a snack or as a breakfast.
Makes: around 2 Servings of Tamarind Puffed Rice.

Ingredients:

Puffed Rice 4 – 5 Cups
Tamarind 3 – 4 inch Long Piece
Green Chiles 2
Raw Peanuts 3 Tbsps
Turmeric Powder 1/4 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak puffed rice in water for couple of seconds or around a minute.
Strain the puffed rice and keep aside.
Remove stems, wash and slice the green chiles.
Soak tamarind in half a cup of hot water for few minutes.
Squeeze and extract all the thick juice from the tamarind discarding any veins.

Heat oil in a pan on medium heat, add peanuts and fry for couple of seconds.
Then stir in all the talimpu ingredients in order.
When chana dal turns light brown and peanuts are roasted, add green chiles, tamarind extract, turmeric powder and salt.
Cook on low flame for around 2 – 4 minutes and remove from heat.
Cool the mixture down to room temperature and carefully fold in the puffed rice.
When puffed rice is coated with all the tamarind mixture, adjust any seasonings if required.
Serve tamarind puffed rice immediately.
Notes: Make sure puffed rice is soaked well.

Suggestions: If puffed rice is soaked too much, strain well, spread the rice on a kitchen towel and let it dry for couple of minutes before using. Depending on the tartness of tamarind, adjust the amount.
Variations: You can also add cashews to the tempering. A small piece of jaggery can also be added while cooking tamarind extract to make the rice little sweet.
Other Names: Chintapandu Pulusu Burugulu, Tamarind Puffed Rice, Maramarala Pulihora.

Easy Puffed Rice Mixture

4 Dec

puffed_rice_mixture
Maramarala Mixture.

Puffed rice is toasted if its not crisp enough. Puffed rice is then mixed with finely chopped onion and tomato along with other spices powder and herbs. Puffed rice mixture is then served immediately as a breakfast or as a snack.
Makes: around 2 Servings of Easy Puffed Rice Mixture.

Ingredients:

Puffed Rice 2 1/2 Cups
Onion 1 Small
Tomato 1
Green Chiles 1
Grated Raw Mango 1 Tbsp (optional)
Red Chile Powder a Pinch
Roasted Peanuts 2 Tbsps
Roasted Gram / Dalia 1 Tbsp
Lemon Juice 1 tsp
Cilantro few Sprigs
Salt to taste
Sesame Oil 1/2 tsp

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop the tomato and cilantro leaves.
Remove stem, wash and finely chop the green chile.
Grind dalia into fine powder using a spice blender.

In a mixing bowl, add puffed rice, onion, tomato, green chile, red chile powder, roasted peanuts, dalia powder, lemon juice, cilantro, salt and sesame oil.
Mix everything thoroughly and divide into two bowls.
Serve easy puffed rice mixture immediately.
Notes: Adjust any seasonings according to taste.

Suggestions: Make sure puffed rice is crispy before adding to the mixing bowl, else toast the puffed rice in a heavy bottomed pan on low flame till they turn little crisp.
Variations: You can also check other recipes with puffed rice here.
Other Names: Easy Puffed Rice Mixture.

Puffed Rice with Raw Mango

15 Nov

raw_mango_mamra
Mamidikaya Maramaralu.

Puffed rice / mamra is soaked in water for couple of seconds to soften and then strained. Oil is tempered with few whole spices and dals. The soaked mamra is then added to the tempered oil along with grated raw mango. Serve mango mamra with few Tbsps of yogurt on the side and a mango pickle.
Makes: around 2 Servings of Puffed Rice with Raw Mango.

Ingredients:

Puffed Rice 2 Cups
Raw Mango 1 Small
Green Chiles 1 – 2
Roasted Peanuts 2 Tbsps
Turmeric Powder a Big Pinch
Salt to taste

Talimpu:

Chana Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Fenugreek Seeds 2
Broken Red Chiles 5
Asafoetida a big pinch
Curry Leaves 4
Oil 1 tbsp

Method of preparation:

Peel, discard pit and grate the raw mango on thick side of the grater (around 3/4 Cup).
Alternatively, use a food processor to grate the big chunks of mango.
Remove stems, wash and finely chop the green chiles.

Soak puffed rice in enough water for couple of minutes.
When puffed rice feels just soft, wash with fresh water.
Strain the puffed rice and keep aside.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and raw mango.
Fry till the mango softens a bit.
Then stir in strained puffed rice, roasted peanuts, turmeric powder and salt.
Stir well and remove from heat.
Serve puffed rice with raw mango immediately.
Notes: Don’t over soak the mamra / puffed rice in water.

Suggestions: Make sure raw mango is sour enough, else squeeze few drops of lemon. Reduce the amount of raw mango if its extremely sour. Make sure to get the puffed rice soaked right. Don’t wash for a long time which makes puffed rice disintegrate.
Variations: You can also add powdered roasted gram for some texture.
Other Names: Puffed Rice with Raw Mango, Mamidikaya Maramaralu.

Garlicky Puffed Rice

28 Aug

garlic_mamra
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.