kasa Sreenivasa Reddy
My village is pagidala which is located in kadapa district. It is sourrounded with two canals and one river. kadapa canal and KC canal and the river KUNDU nadi .It is having a population of around 1000 people in the village of Hindu, christain, Madiga, chakali, dudekula, yadava,balija casts people. Mainly REDDYs are more in my village.
Coming to the land black soil land is present in our village. Many crops are grown ,they are Bengal gram, black gram, maize, paddy, cotton etc. Main crop in our village is BENGAL Gram which is grown in thousand of acres around the village .
Next major source of income in our village is from buffalo milk. A lot of buffaloes are available in our village and one or two cows in the village. The main food for them paddy grass and next is from bengal gram pulp ie ( senaga pottu in telugu) and the paddy grass is stored in the form of heaps ie ( vamulu in telugu) for storage of grass for one year.
Bengal bram plants
(zonna in telugu)
Tractor is the major vechile used for ploughing.ox also another one used in the cultivation for ploughing.
Telugu desam party, congress party and YSR congress are the three groups of party people are there.
chenna kesava, sri rama , anjaneya, eswar ,choudeshwari temples are located in my village.
near to my village famous vellala sanjeevaraya temple is located.
food items people mainly eat are Rice and Papu . beyond that lot of items are made and Zonna roti is famous item in my village which is made out of maize powder .
Special dish of my village jonna Rotti
Very popular in villages and small towns as an accompaniment to meat and vegetable gravy curries, sorghum roti is one of the traditional recipes of India. As the name suggests, the rotis are prepared from sorghum flour. Instead of rolling pin, hands are used to shape the sorghum dough into a round, flat, thin circle. Because sorghum flour is gluten-free flour, it’s very tough to spread the dough without breaking the shape, and one really needs hands-on experience and many failed attempts to get the skill.
I am very sad to say that it is becoming one of those ‘dying’ kind of recipes. My mother and grandmother generations perfected the sorghum roti preparation. But coming to my generation, the ‘educated’, the ’sophisticated’ ones, who can talk about baguettes and brie’s for hours and goes to great lengths to prepare and showoff knowledge of foreign cuisines, have no interest and can’t give the time of the day to learn or master the technique of this classic Indian recipe. It is not that we don’t like the taste. We love it! Imagine the warm paratha taste, multiply by 10 times, that’s how a good, well made sorghum roti tastes. In artisan hands, it puffs like puri - all on its own. No leavening agents and oil or ghee are added. Just fresh sorghum flour, warm water and touch of fire - pure grain power in its glory.
Making a prefect sorghum roti is a skill that I wanted to master with all my heart. For me, it is not just a recipe, but an Indian tradition that I wished to be a part of. The process is difficult to explain in written words and pretty much useless. Again this is one of those recipes, where one must be in the kitchen next to the cook, to know what they are talking about. One really needs a visual experience to understand the recipe. Well that’s how I feel anyway, so I’m going to keep the recipe directions simple for a change, and instead show the process in images.
Prepare dough by gradually adding and mixing hot water. After a rest period of 10 to 15 minutes, the dough is kneaded and divided into lemon sized balls. Then, using palm of the right hand, on a flat board, the dough is spread into flat, thin round.
The doughspread is carefully lifted and placed on a hot iron tava (griddle). We use a separate tava just for making these rotis. On medium-high heat, roti is roasted slowly. Water is applied with a cotton cloth on the surface of roti, before turning it to the other side.
After two to three minutes of cooking, roti is turned to the other side and cooked until done
Next famous dish is Uggani
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Jonna Rotte (Sorghum Roti) with curry............. our dinner and break fast too
Next famous dish is Uggani
Uggani is mainly eaten in Kadapa,Ananntapur and Kurnool districts for Breakfast.in all district its eaten along with mirchi bajji.My brother said he would eat uggani only if mirchi bajji is there,so finally made mirchi bajji also.
7 Cups Puffed Rice,Borugulu or murmura
1 Onion Cut finely lengthwise and then halved
1 small Tomato chopped finely
3 Green Chillies grinded into a coarse paste
Mustard Seeds
Cumin Seeds
Curry Leaves
1/2 tbsp Lime Juice
1 tbsp Chickpeas powder(roasted and powdered)
Soak the puffed rice in water for 5 minutes athen squeeze the water out and transfer to a collander .Be carefull in squeezing it should not become a paste.Heat 1 tbsp oil in a deep botom skillet and add mustard seeds,cumin seeds,turmeric,Curry Leaves.Saute onions till pinkish and add the green chillie paste and tomatoes.Add the puffed rice and mix well so that this mixture is yellow now.Switch of the stove and add the chickpeas powder and lime juice and mix well.Garnish with Mirchi bajji and enjoy.
Mirapakaya Bajji-Mirchi Bajji very famous in our side
Another most famous one is pappu without it its hard to have a lunch
buggyalu is another snack item
ponnganalu
yeddla bandda lagu pandem is one of the famous one
