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Vimala's Kitchen

Snacks/Savouries

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Use Vegetable oil or Refined oil.

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Green chilli vada (1)

CATEGORY: SNACKS

10 -medium sized5-6cm) green chilies (stout, thick)

 3 cups Gram flour (besan)

1pinch baking soda

2 tsp    -all purpose flour (maida)

2 tsp   -salt

For stuffing:

4tsp- ajwain (Oomu)

 3tsp - salt

   1½tsp  - cumin powder

4 tsp  -chickpeas powder (putana)

 2 tsp water

 3 tsp groundnut powder

2½tsp- amchoor (dry mango powder)

 Oil for deep frying.

METHOD:-

Mix all  filling ingredients along with 1½ tsp water to make fine paste.

Slit all chilies, lengthwise, deseed  Them and keep them in water to avoid The pungent smell.  Drain them, and stuff them with the  Above filling mixture.

Add besan & all purpose flour , salt, soda Along with water to make fine bajji Batter.

Heat oil, dip  stuffed chilies one by one In the batter and deep fry in oil to golden Brown.  

         

MIRCHI VADA(2)
  • I have given one type above but this is little different filling.
  • Large green chillies 16
  • Boiled potatoes 400gms
  • Red chilli powder 1tbsp
  • garam masala powder 1tspn
  • chaat masala 1tblspn
  • chopped coriander 1tbsp
  • Salt
  • For the Batter:-
  • Gram flour 1 cup
  • Baking powder 1tsp
  • Red chilli powder 1tsp
  • Salt
  • Oil for deep frying

method

Slit green chillies in the middle legnthwise and Discord the seeds, remain the stalks.

Peel and grate boiled potatoes and mix with red chilli powder, garam masala, chatmasala, green coriander and salt to a fine mixture.

Mash and mix well.

Divide this into sixteen equal portions

Stuff a little of this mixture into the green chillies and also cover the chillies with this potato mixture.

Prepare a thick batter mixing with gram flour, baking powder, red chillipowder, salt and water. Allow to stay for 12 min.

Heat oil and dip the stuffed chilli in the batter

And deep fry them to golden brown.

Serve them when they are in medium hot.

MIRCHI VADA-3

  • Select similar sized,thick chillies.Wash,discard seeds &fiber &place them in the warm water(if they are too hot,keep them in hot water for 1 hour & drain them.)

 Greenpeppers                         8

Salt                               

Tamarind pulp                           2tbsp

Corianderpowder                         2tbsp

Ajwain                            1tsp(crushed)

Bengalgram flour                      2cups

Salt                                  little

Turmeric/yellow colour                  pinch

Bicorbonate soda                      pinch

Oil for deep frying               

  • Method:-Drain the chillies,completely.
  • Mix the filling power,salt &crushed ajwain and pulp toa fine paste.
  • Fyll it into all slit green chillies.
  • Mix the fine batter with water,soda,salt and bengalgram flour.
  • Heat oil,dip the chillies into the batter and deep fry to golden colour,
  • Serve warm with tomato sauce. 

MIRCHIBAJJI  

Same sized green chilli                    10  Salt

Hotwater                                    to soak the chillies. Filling:

Drycoconut powder                         2tbsp

Lemonjuice                                1tbsp

Salt

Chickpeas powder(putana)                    1½tbsp

Cumin powder                             1½tsp

Oilfor deep frying

Batter:

Bengalgram flour                        2cups

salt

Baking powder                           Pinch

Turmeric                                Pinch

Method:-

Prepare the filling first.

In a blender make a fine paste with the given ingredients.'

Slit the chillies(without making two parts,the head is intact),and discard the seeds &veins.

If they are very strong place them in the hot water for 1 hour.

Drain them completely,fill the masala,keep a side.

Make a fine batter with bengalgram flour and water along with baking soda(pinch&salt).

Heat oil and dip the chillies in the batter (without any lumps),and fry them to golden.

Serve hot with ketchup.

                                

 

                            

SNAKE GUARD VADA (BAJJI) 

DESCRIPTION : These  are served like snacks, a fine & Tasty evening Tiffin.  We can make many varieties with different Vegetables. 

 

  3 cups Gram flour

 ½ cup- all purpose flour

1 pinch- baking soda

 salt to taste

 1 tsp cumin seeds

3  -   green chilies (crushed)

1 cm- ginger (crushed)

2 medium sized- snake guard (fresh)

Oil for deep frying

METHOD:-

Mix two flours & salt. Add crushed chilies & ginger.

 Add baking soda. Add sufficient water to prepare a fine bajji Batter. 

Wash snake guard and cut them like circles Dip them in the besan batter and deep fry them in hot oil to golden brown.

Serve  hot with tomato ketchup.

BRINJAL VADA(BAJJI)

3 cups- Bengal gram flour

2Greenchillies   crushed

½ inch  - ginger (crushed)

Salt to taste

  Oil for deep frying

6     medium   fresh  brinjals

½ cup fresh coriander leaves (chopped)

METHOD:-

Mix besan and crushed chili & ginger together, add salt & soda. Add sufficient water to make fine bajji batter. Take one bowl cold water and add 1 tsp yoghurt to it. Cut brinjals length wise OR round bits. Dip them in the besan batter and deep-fry them in the oil till golden brown colour. Serve them hot with chili sauce.

                                                 

   ANGULAR GUoRDVADA

3     - angular guards fresh)

2½ tsp red chili powder

Salt      -   to taste

½cup  -  Coriander leaves

1     pinch  -  baking soda

2  tsp     -ginger (paste)

Oil for  deep frying

1 tsp  - cumin seeds

2     cups Bengal gram flour

1 pinch turmeric

1 pinch  -asafoetida

METHOD:-

Mix the batter with given ingredients,

Mix all ingredients except oil & angular guard.

Wash & peel  all angular guards.

Cut them thin round slices, dip them In the besan batter and deep fry them  In the hot oil to golden brown.

Serve hot with tomato chutney, or  Newly made mango pickle (Aavakaaya)

Mixed veggy squares

Greenpeas 1cup

Fresh carrots 1cup

Beans 1cup

**All should be cutin small size.

cut Greenchillies 6-7

Chopped coriander 2tbsp

salt to taste

Oil for deepfry

Lemonjuice tbsp

Breadslices 10

Garlic&ginger paste 1½tbsp

Blackpepper powder 1tsp

Flattenrice (poha) tsp soaked in 2tspwater

Method:-

Boil potatoes & green pes thoroughly,mashthem after it cooled.

Boil the other green vegetables,cool them and mash them squeeze the

water

from flatten riceandmix init.

In abowl mix all mashed vegetables,mix the greenchillies,salt and

ginger paste.

If u need morespicy add the pepper too.Mix well.

Ina flat bowl/plate pourwater and soak the bread slices for

awhile,and squeeze them completely.

Place the veggy mixture balls in the center of each slice.

Fold it from all sides like a form of square.Attach the edges.

Make all slices in the samemanner.

Heat oil in a karhai/deep frying pan,and fry them batchwise

into crispy golden brown,serve warm with anysauce/ mint chutney!

PLANTAIN VADA (RAW)

3     in No.s Raw bananas (fresh)

2 green chilies crushed

1½ inch  ginger

Salt

Oil  for deep frying

1 pinch            - baking soda

1 tsp        cumin seeds

½ tsp        turmeric

3 cups-     Bengal gram flour or besan

METHOD:-

Mix the batter with flour & sufficient water, add salt & ginger, chili crushed mixture.

Add cumin seeds, soda and mix well.

 Peel raw bananas & cut them round Or lengthwise (gently) and soak them in cold water (add 1 tsp yoghurt to it).

 Dip banana bits in the prepared besan batter and deep fry them in oil. Drain them on kitchen paper towels, Serve hot with tomato ketchup

 

 

CAULIFLOWER VADA(BAJJI) 

 1 medium size cauliflower

3 cups     -Bengal gram flour

½ cup    - all-purpose flour

 3 tsp   -  chill powder (or desired )

1 pinch asafetida 1

 pinch turmeric

1 pinch baking soda

Oil to deep frying

Salt to taste

METHOD:-

Wash&clean cauliflower.

Remove florets one by one.

Remove the stem & leaves. (we can use them in soups or Sambar).

 Combine two flours and add salt, asafetida, soda, chili powder & turmeric.

Add sufficient water to make fine batter, assure that there are no lumps in the batter.

Dip cauliflower florets one by one in the besan batter And deep fry them in hot oil to golden brown.

Serve hot as evening Tiffin with coconut chutney or tomato ketchup. 

                                                              

 

CABBAGE PAKORAS

  cups cabbage chopped (fresh)

6-8            - green chilies (choppeD

2 tsp- ginger (crushed)

Salt to taste

2 cups-  Bengal gram flour

½cup coriander leaves

1 tsp cumin seeds

1 twig curry leaves

Oil for deep frying

METHOD:- Chop fresh cabbage finely.

Add chopped cabbage, chopped green chilies, crushed ginger Salt to sieved Bengal gram flour. 

Add curry leaves and make smooth Pakoras batter, adding little water.

Heat oil and deep-fry them to golden crispy brown.

  POTATO BAJJI

 4 medium size - potatoes

4 green chilies- chopped very thinly 

 2 tsp      crushed ginger

 2tsp     -  cumin seed

3cups     -  Bengal gram flour

1 pinch  -baking soda

1 pinch turmeric

salt to taste

Oil for deep-frying.

METHOD: Chop potatoes very thin slices. Keep them in cold water (add ice cubes) Sieve gram flour, add salt & crushed ginger And  chopped green chilies, cumin seeds &  baking soda. Make above mixture to a fine batter with

Adding sufficient water. Drain water from potato slices, spread  them over a neat kitchen towel. Dip potato slices  one by one in the prepared gram flour batter, and deep fry them (in oil) to crispy golden brown. Serve  hot  with tomato ketchup.

SPICY NAAN

Temp:200¤ C    Time:8 10 min

4        cups - All purpose flour
1           cup chapathi flour (atta)
2      tsp-salt
1tbsp-milk
3      tbsp-fresh curd or yoghurt
1½ tsp oil
Yeast- ¼  packet (fresh)
Sesame seeds or poppy seeds
½ cup coriander  leaves (finely chopped.)
4         tsp ajwain (Oomu)

 1 cup grated cheese

1 tsp chili powder

1 tsp garam masala

2 tsp gratedginger

METHOD

Dissolve yeast in a tsp of milk. Mix milk and curd together.

Add salt & oil.

Sieve and mix together two flours.

Add  dry spices thoroughly.

Add ajwain also!

Add  grated ginger to it. Finally mix dissolved yeast & milk mixture.

Add this to the two flours mixture.

It should be like puri dough.

Knead well. Cover with a damp cloth, until it gets double size.

Or let it stay for 1 hour.

Knead the dough again, make lemon size balls.

Roll them to round discs or oval shape And make holes with a fork over them.

Spread cheese over.

Bake them in preheated oven at 200¤c for 8 to 10 minutes, till they get cooked. Remove from the oven and brush with butter.

Pack them in aluminum foil.

Serve immediately with potato khurma or any vegetable gravy curry.

 Suggestion:-We can store them without applying butter.

After  preparation pack them in aluminum foil &store in the deep freezer. Can be stored for 3 weeks.

pasta tikkies

spagetti --1 cup(cooked with salt)

carrot--2(small)

beans--8

white bread(crumbs)

cheese into small long size bits

green chillies-3

wheat flour(maida)-1cup

fresh coriander leaves

jeera-small tsp

ginger-2"

sesame seeds-1tsp

salt

procedure:-
cut the carrots+beans,chillies,ginger in to rough  grinding using with

food processure.

2.cook throughly spagetti according to the instructions.

3.cut spagetti into small pieces.add the rough grinding veg.pieces.

4.Mix coriander ,little garam masala,jeere,seaseme.flour to a fine

dough.

5.Finally add thecheese bits and mix the dough well.with hand.

6.No need to add water.(if you need add a little).

7.Make them small round or oval shape "tikkies"(like vadas)and fry

them in a low flame to a golden brown colour,and serve them hot with

tomato sauce or ketchup.

Alter. tips:-Instead of adding maida(wheat flouor)to the spagetti,make

the fine batter with maida adding water and salt.makethe spagetti

balls and dip them into the batter and fry them in oil to a good

color.

   

coco-badami cova
 

Fresh cocconut----1

Almonds without peel(soaked)

Carrots(grated)

Ghee-2tbsp

Vanilla essence or vanilla sugar

Milk½ltr or milkmaid

sugar syrup(2 cup)

Crushed pistash nuts,cashew nuts(add the green colour to get a good

colour).

Procedure:-make the carrots halwa with(1cup sugar),carrot should be

fry with some ghee for 3 minutes  before add the sugar.

Make the coconut cream adding some milk and sugar (grind to a fine

cream).let it come to a fine thick cream .

Add the milkmaid (little)with mandel cream.

Make it into a fine thick cream on low flame (to make small bits).stir

continueousely without burning.

Now first put the coconut thick paste as one layer,

Carrot halwa as 2 layer,spread the crushed coloured pistash&cashew

ground powder.

Finally spread the mandel halwa.

Let it stay for ½ hour,let it cool slowly.

Cut them into small pieces carefully.

Decorate with coloured pistash.  

 
 VEGETARIAN SAMOSAS

Potato samosas

Palak samosas

Cilantro samosas

Green peas samosas

Methi samosas

Mixed vegetable  samosas
 
White beans samosas

Coconutand cabbagesamosas

FOR PASTRY

Maida flour(called as all purpose flour)-2 cups

salt  ½tsp

water 4tbsp

oil 4tbsp

Rice flour 1cup

PROCEDURE:-
Sift two flours and salt adding with water make a fine stiff dough.

Knead for 4 to 5 minutes welland keep aside for 40 minutes or longer .

POTATO SAMOSAS( 1)

For CURRY:-

Cook potatoes till they become softer.peel it,mash them.

Add garam masala,ginger paste(2tsp),chilli(3chopped),amchur(dried

mango

powder-2tsp),salt to taste,turmeric-1tsp,mix them well to a fine

dough.

 Make it to desired size round balls.

(PREPARE LIKE GLUE WITH 1TBSP MAIDA AND 1TBSP WATER IN A SMALL BOWL).

NOW make all dough to small balls to make small puris,put TAWA on the
 stove let it get heat.

Heat one by one for one second (it should not get toasted)and remove

immediatly,and cut in the middle like ½circle,stuff potato mixture in

each of them .

Roll the semi circle to a cone"and glue it with the mixture already

prepared with water & flour.
 
Prepare all samosas like this and cover them with a nice towel over

them.

we can get crispy samosas if you keep them for 30 minutes.

Fry them on a slow flame and serve them with tomato ketchup, or chilli

sauce.

PALAK SAMOSAS-2

FOR PASTRY IS THE SAME PROCES AS POTATO SAMOSAS:

Stuffed palak curry:-

Fresh palak 1/4 kg(cleaned and chopped finely)

Garammasala 3 tsp

Amchur 2tsp
 
Greenchillies--3

Turmeric-1tsp
 
Pudina leaves--1cup

Ginger paste-2tsp
 
Onions--2oogms(finely chopped)

salt to taste

oil for curry

Pour oil in the deep pan fry some cummin seeds,then add chillies

turmeric,onions,chopped palakthen add garammasala,amchur,salt.

keep the lid until the curry is ready.
 
After 3 minutes check the water is absorbed or not.

Remove lid and simmer the stove,let the curry

become soft.(if still it has more water add little basan )

THE SAMOSA COVER PROCESS IS THE SAME AS POTATO SAMOSA)

Instead of stuffing potato curry fill with palak mixture.
 

CILANTROSAMOSAS-3

FOR PASTRY IS THE SAME PROCEDURE AS ABOVE
          

stuffed cilantro(coriander leaves):-

cleaned.fresh chopped coriander 3cups

                                                                      

Garammasala 3tsp

                                                                     Amchur 2tsp 

 Ginger paste  2tsp

 Garlic paste 2tsp

 Turmeric 1tsp

salt to taste

oil for curry

Mint leaves  paste 3tsp
 
FRy some cumminseeds,add all ingrdients except leaves.
After2min add coriander leaves and leave it for some time on stove(max

3 seconds).
Remove from the stove and make it
desired size balls.
Add little gram flour before you remove from the heat.

EVEN THE METHI SAMOSAS ALSO THE SAME PROCESS CURRY.(5)

(TO MAKE SAMOSAS PROCEDURE IS AS ABOVE)

GREENPEAS SAMOSAS-4

Soaked green peas-1/4 kg

Grinded paste chilles-5

Garam masala-2tsp

Ginger2tsp(paste)

Lemon juice-2tsp

Salt to taste

Fresh coriander-½cup

Haldi-1tsp

Remove the water from soked peas and let them cook in cooker with ONL
ONE whistle.

Fry some cummin seeds then add the ginger,chilli paste,haldi.
Mix peas and garammasala and peas.stir well,add finally lemon juice

withsalt.make them desired balls.

(FOR PASTRY ISTHE SAME PROCEDURE AS ABOVE) 

(THE PROCESS TO MAKE SAMOSAS ARE THE SAME AS POTATO SAMOSAS)
.

MIXEDVEGETABLE SAMOSAS--6

      
Mixed vegetable packet½kg

ORgreen peas  1cup
 
Potatoes finely chopped 2 big size

carrots  2 finely chopped in small bits

French beans  4finely cut in to small bits

COOK ALL THE VEGETABLES IN ADDED SALT WATER UNTILL THEY GET SOFTER.

Garam masala 3tsp

Amchur 3tsp
 
Cashew nuts 8

Green chillies chopped 5
 
Coriander leaves 1cup

Haldi 1tsp
 
oil and salt to taste

Ginger paste 2 spoons

Fry 1tsp cummin to broun colour,add pastes and haldi chillies and

finally add mixed vegetables.make them in to desired balls.
 
("THE PROCESS TO MAKE SAMOSAS ARE THE SAME AS POTATOSAMOSAS")

WHITEBEANS SEEDS SAMOSAS --7


Soak beansseeds over night.(½kg),put little salt in it.

Next morning cook them in the pressure cooker with weight until one

whistle.

Mash them (50%)and add 2 tsps ginger paste,garlic(2tsp)paste,chillies

paste(3),garammasala(2tsp)

Salt,little lemon juice and finally add beans +chopped coriander.make

them desired balls
 
If it is not easy to make them add one boiled potato ,mash it and add

to the mixture.

("THE PROCESS TO MAKE SAMOSAS ARE SIMILAR TO THE POTATOES SAMOSAS.)
 

COCONUT_CABBAGE SAMOSAS
 

Grated fresh coconut ½ part  (remove the black part)

Grated cabbage 1/4kg

ginger 1 inch

Greenchillies 3

Garlic 2cloves

Chopped fresh coriander 1cup

Garammasala 2tsp

Cook grated cabbage with a little salt and add grated coconut too(3

cups water).

Fry 1 tsp cummin and add the paste of greenchillies and ginger,garlic

and stir it continuously.

Finally add the combination of cabbage and coconut and let it stay for

some more time on low flame with the lid.

Make it desired size balls,and prepare samosas similar process as

potato samosas.

NOTE:-If to prepare balls with this mixture add (some wet) white bread

to this mixture.

BREAD BHAJJIS

Bread slices  6(cut them diagonally)

Potatoes 4cooked and mashed

Ginger and g.chillies paste 2spoons

Salt to taste

Chopped cilantro-1cup

Grated carrot-1

PROCEDURE:-


Take ,mashed potatoes and add the pastes,salt cilantro leavesgrated

carrot to make a fine dough,take 6 pieces of bread and apply this

potato mixture on it ,cover with another bread slice.

Prepare all bread slices like sand-wiches,and dip them in basan batter

and deep fry them in oil to golden brown,serve hot with tomato

ketchup,and vegetable sallad.
 

BREAD ROLLS
 

Bread  8slices

potatoes 3 big in size

Cilatro leaves ½ cup

Medium  onion(chopped)

Garlic paste 2tsp

Chopped green chillies-3

Chilli powder 1tsp

Garammasala 1tsp

salt to taste

OIL FOR DEEP frying

Process:--

Boil potatoes andmash them.

Chop all vegetables.

Add all ingredients without adding bread .
Takeout the brown edges of bread slices.

Wet bread slices and sqeeze excess of water ,place 1tsp the above

mixture on every bread slice and roll it like a mat,seal the two edges

with a paste of maida+water .
Prepare all bread rolls ,finally roll them on bread crumbs and deep

fry in oil on low flame untill they get crispy.

Serve hot with tomato ketchup or sauce.
 

SPICYROLLS
 

Bread slices

Soft cheese

Greenchillies

Coriander leaves

Chillipowder

Dhania powder salt and oil to fry

Cut the four sides(edges) of the breads,place them in water.

Grind chillies and onion and coriander+salt.

Add dhania powder ,red chilli powder and   soft cream   cheese to a

fine paste.

Sqeeze bread slices carefully and stuff with m the above mixture,roll

them and brush with butter .

Cut into ½size and bake them to a golden brown colour.

Serve them with tomato ketchup and sallad.


BREAD UPMA
 

Bread slices 6

French beans 5

Carrot-1

Green chillies 4

ginger  1inch

curryleaves 1 twig

Salt

oil

Lemon juice 1 spoon

Garammasala (optional)

PROCEDURE:-

Chop finely all vegetables .cook them in little added salt water to

make them softer.

pour oil in deep frying pan. 
Add chillies and ginger cury leaves.let them get good flavour.

Add cooked vegetables and bread pieces(cubed pieces).
put the lid untill it become tender.

FOR BREAD UPMA NO NEED OF WATER ;serve it hot.
 

MONGDAL KACHORI


maida(all purpose flour) 150gms

water

ghee 2½tbsp

suji 50gms

salt

oil

FOR FILLING:-

Coriander leaves Bunch finely chopped

Cummin powder-1tsp

Dhania powder-1tsp

Greenchillies-4

Ginger paste-1tsp

Moong daal-200gms

Ghee-4tbsp

Chillipowder-2tsp

Lime-2tsp(juice)

Fresh mint leaves -chopped  1/4cup
salt to taste

PROCEDURE:-
Soak moong dal overnight.grind it to a fine fluffy batter.
Sieve the flour.

Add salt and ghee to the flour. with adding water make a stiff

dough.knead it very well and set it for 1 hour with tightly covered

bowl.

Make them similar size  balls.

Put ghee in a thick bottom bowl or non-stick bowl add all ingredients

,after 3 to 4 minutes add the "pithe" (ground moongdals batter ),fry

it continuously without burning tills you get fine flavour.
Adjust the seasoning to taste and re,move from the flame.

Take every ball of maida ,make small puri on your palm fill with

sufficient size ball of moongdal mixture,cover it and slightly pat

over prepare all kachories like the same process.

Deep fry them in oil on low flame.
Serve hot with tomato sauce,sliced onionins,sallad and tomato slices.
 

KACHORI WITH URAD DAL -2 (black gram)
    

cumminpowder-1tsp

Black gram-2½cups

Aniseed         
Allpurpose flour-4cups s-1½tsp
 
Redchillipowder-1tsp
 
Dhaniapowder-1tsp

Limejuice-2tsp
 
Little sugar

.
Little asafoetida

Ghee 3tsp

Coriander fresh 1cup(finely chopped)

PROCEDURE;-

Soak uraddal 6 hours.grinr it and steam cook in the cooker,then add

masala later.

Grind aniseeds and add other ingredients ,mix that to the dal and keep

aside.Make a dough with ghee ,flour,lime juice,salt and add sufficient

water to make afine dough.
Let it stay for 2 to 2½hours.

Make desired size balls with the maida dough,make equal size balls

with urad dal masala mixture also.
Take each ball and make a depression with your thumb and stuff with

urid dal mixture.

Close it ,then make it gently like a small pories,use the same process

with all dough.

Deep fry them slowly to get crispy kachories.

VEGETABLE MANCHURIA

Cabbage

Carrot
 
Beans

Greenpeas

Chop them nicely.
 
Cook them untill they become soft tender.

Add maida salt and chillipowder(2tsp)to cooked vegetables and make it

equal size balls without any split.
 
Fry them to a golden brown colour.

FOR GRAVY;-

Ginger 2"
 
Onion chopped
 
Greenchillies 4

Tomato sauce 5spoons

Heat 2tbsp of oil in a skillet and fry 1tsp cumminseeds then add onion

,chopped chillies and ginger.Fry for a second.
Add salt and little garam masala.
After cooking 2to 3 minutes finally add the tomato sauce cook furthur

3 minutes more untill you get fine flavour.

Add the readymade manchurias to this fravy and let it stay on stove

for few minutes.
Serve hot.

GREENPEAS KACHORI


Atta(chapathi flour 2cups

Maida(all purpose flour) 2cups
 
Greenpeas(soaked and cooked) 2½cups
 
Chillies 6

Ginger paste 1½tsp

Mustardseeds ½tsp

Hing  ½tsp

Turmeric ½tsp

Fresh coriander-½cup
 
Oil to deepfry

Make the fine dough with two flours adding salt,and a little ghee.

Mash the cooked green peas and add coriander leaves.

Grind the chillies and ginger and season it with mustared seeds and

hing,finally with turmeric.

Make "strawberry size"balls with the dough and put a depression with

thumb,and then keep almost same size peas mixture in it cover it

,again make it as small (thick)poori.
Just press it only!!deep fry them gently and serve them hot with mint

chutny or tomato sauce.


POTATO PATTIES


potatoes  100gms
 
Spinach(frozen full leaves) 500gms

Grated cheese  50gms

Garlic  finly chopped

White pepper ½tsp

Salt ½tsp

Baking powder ½tsp

Egg whisked

Ghee 

PROCEDURE:-

Peel potatoes and grate them finely.

Mix all ingredients with potato and make them like"vadas"(flatten)

and toast them on frying pan slowly adding  little ghee.

Serve them hot with jam or marmalade.

     ONION RINGS
 
Onion  2½cups to cut like rings

Allpurpose flour-1cup

Egg beaten-½

Salt to taste
 
Oil to deep fry

Keep onion rings in "ice-cold" water for 1 hour.
 
Drain it afterwards.

Mix the other ingredients with allpurpose flour to get a good

batter(fluffy).

Dip onion ings with the batter and deep fry them to a golden crispy

brown colour.
 
Serve them with tomato ketchup and to taste add salt and pepper on it

METHI ROLLS
     

Chopped fresh methi 1½cup

Besan 2½tbsp

water to make the dough

Greenchillies  3 finely chopped

Ginger paste 1tsp

Potato  1grated

salt and red pepper

oil to deep fry

PROCEDURE:-

Mix all ingredients to a fine dough,make them equal size balls.

Steam them in idli cooker to get softer.

At the time of serving make each ball criss-cross (like)with a knife.

Deepfry them to crispy brown.

(WE CAN PREPARE ANY LEAFY VEGETABLES LIKE THE SAME PROCEDURE.)
 

STUFFED CABBAGE ROLLS
      
cabbages 2(see for big leaves)

Onion slice

Mixed vegetables finely chopped and

cookedpeas,cauliflower.beans,carrot finely chopped

Tomato ketchup  4tbsp

salt to taste
 
Bread crumbs
 
Maida for batter

Ginger paste 1tsp

Greenchillies 4 in nos  paste

PROCEDURE:-

Remove the layers of cabbage gently one by one.

Boil water with adding salt and keep all cabbage layers for few

minutes.keep aside.

Fry a second onions,chillies and add cooked vegetables ,then seasoning

and ketchup.

Fry for 3-4 minutes untill it gets dry.

Take each layer and keep some mixture of above and paste it with maida

batter for sealing the edges

Roll them in bread crumbs.

Deep fry to golden crisp colour and serve them hot.

NOTE:-you can dot with butter and keep on greesed pan and bake in the

oven  180¤c-200¤c  for 10 minutes.
 

RAW BANANA (PLANTAIN) ROLLS
 

Plantains 5 in nos

salt to taste

Greenchillies  3 (cut them into small pieces)

Ginger paste 1tsp

Onion ½chopped

Garlic paste 1tsp

Boiled green peas 1cup

Coriander ½cup chopped

salt

Mint leaves (chopped) 50gms

Oil 1½tbsp

Peanuts powder 1½tbsp

Maida ½cup for batter

Oil to deep fry.

PROCEDURE;-

Boil the bananas with peel untill they become softer.

Peel them mash them and add turmeric.

Lightly fry all ingredients should be nstantly to dry.

Add the seasoning to this and spread it on  wet muslin cloth.

With the help of the cloth roll it like "dosa".

Dip it in maida batter and then roll it in peanuts powder.

Deep fry (whole dosa)in oil to a golden colour and now cut it into ½

to 1 inch bits

Drain on a paper and serve them hot.
 

MIXED VEGETABLE CUTLETS


Potatoes 4(boiled and mashed)

Cabbagechopped   1cup

Carrot grated   ½cup

Boiled green peas  1cup

Breadslices  4soked &mashed

Amchoor 3tsp
 
Chopped ginger 2½tsp

Fresh dhania ½cup

4 to5Greenchillies  finely chopped

Mint leaves (finely chopped) 1cup

3tsp Cummin seeds  rosted and grinded

salt and red chilli powder

oil to fry

Maida-3 tbsp

Bread crumbs
 
PROCEDURE:-
 
Make maida batter and keep aside.
 
Sprinkle bread crums on a wide plate.

Mix all ingredients to a fine dough and knead well.

Make small size"lemon balls"dip them in maida batter .

Roll them in bread crumbs and press them as cutlet(use any round shape

glas).

See the edges should be neat.

Prepare all cutlets and let them stay in refrigeretor.

Before frying remove frm the fridge.

Drain them on paper and serve them hot with tomato ketchup.
 

VEGETABLE  tikkies
 
channadal-soaked and grinded

                                                                
salt and chillipowder-1tsp

                                                                 

greenchillies-3cut in to small bits

                                                                   

coriander leaves-½cup

                                                                 

potato-cut them to finger shape3 in nos

                                                                 
salt and red chilli powder

                                                              

DECORATION:-

Cucumber slices

                                                                      

kebab-mirchies

                                                                      

Tomato slices

                                                                      

Sallad cabbage shreds

                                                                      

Black olives partly divided

                                                                     

onion rings

PROCEDURE

Dip potato fingers in channadal batter and deep fry slowly untill

potato is cooked.

 Before serving them fry them again in hot oil to get crispy.
Drain them on paper and serve them hot with decoration vegetables.    

KACHORIES

Moongdal 1cup (soaked and grinded)

Ginger chopped 1"

Chillies 4chopped

Cummin powder and red chilli powder 1tsp

Garam masala 1tsp

Asafoetida little

Turmeric

Ghee 1tsp

Allpurpose flour 200gms

Chapathi flour 3 tbsp

Salt to taste

Curd  1cup

1tbsp water

PROCEDURE:-


Take fine maida and swift it nicely and prepare a fine dough with

using water and curd.

Let it stay for 15 minutes.

 Fry on alow flame all the oter ingredients with moong mixture to dry.

Make the dough to small size balls and make a depressionin the middle

and put some mixture of  moondals and cover it all sides and roll very

lightly then fry them in oil carefully in low flame.
              

MASALAVADAI

Channadal(redgram) 1/4 kg (soaked and grind it)

Ginger2inches

Green chillies 5 chopped

Garlic 3 paste

Fresh coriander  ½bunch

seasomseeds 2 tsp

very litle soda

Fresh mint leaves 1cup


PROCEDURE:-

Grind chenna dal with very little quantity of water.

Add salt and other ingredients.

Heat oil and make small vadais and deep fry them to a golden crysp

colour.
 
Serve hot with mint chutney.

VEGETABLE VADAI
 
Channa dal 1cup

Moong dal 1cup

Rice 1/¤cup

chillies chopped finely

Ginger paste 1tsp

Garlic paste 1tsp

coriander (fresh) ½bunch

Fresh mint leaves ½cup

salt to taste

Carrot grated 1 cup

palak OR methi leaves finely chopped

onion 2bigsize chopped finely

sesame seeds 2tsp

Cummin seeds 1tsp

PROCEDURE:-

Grind them two dals with rice to a hard dough.(add very little water)

Add all ingredients to a fine dough,and make them small vadai and

deep fry them to crispy brown.
 
Serve hot with tomato ketchup.

CUTLETS WITH PALAK &POTATO 

potatoes 5COOked &mashed

Fresh coriander leaves ½cup

Fresh palak(spenach) 50gms(chopped finely)

Greenchillies 4 to5 finely chopped

Ginger&garlic paste 1½tsp

salt to taste

Maida 2cups (adding with salt&water for covering batter)

Bread crums covering

oil to fry

Little gramflour

Turmeric &½tsp garamasala

PROCEDURE:-
 
Take 2 tsp oil and add first greenchillis,some cumminseeds,pastes and

salt .

After stirring continuously add palak and mashed potato and

garammasala.
 
Let it stay for 2 more minutes,remove from the heat .

Mix well add cotriander leaves too.
 
Let it stay in the refregerator for some time.

Remove before you eat and make them like oval-shaped cutlets.

When all are done,dip in maida batter and roll one by one in bread

crumbs.

Prepare all in the same way,fry them in the pan using more oil(not

deep fry).

Serve with mint chutny or tomato ketchup and vrgrtable fresh sallad.

::KEEPING IN THE FRIDGE THE CUTLETS WILL BE CRISPY AND

WON ``T ABSORB SO MUCH OIL ALSO !!!
 

SAAGOO VADA
 

saagoo 1kg

potatoes 1kg

peanuts 1/4kg

salt,red chilli powder (according to your taste)

Turmeric little

oil to deepfry

PROCEDURE :--

Soak saabudana in the waterfor 4 hours.
 
Cook potatoes and peel them mash them.

Grind peanuts coarsely(like suji)
 
Mix above ingredients together like chapathi - dough

Add the remaining spices and deep fry them in oil to golden brown.
 

CABBAGE VADA


Black gram ½kg

cabbage 1/4kg

Ginger 1inch  to paste
 
coriander leaves ½bunch

curry leaves 2twigs

salt

oil to deep fry

onions 5

Greenchillies 5 to paste

PROCEDURE:-

Soak urad dal for 1 hour.drain it and grind it with little water,salt.

Chop onions and chillies.

Add some salt to chopped cabbage and( ½ly) cook it .

Sqeeze cabbage without water and add grinded urid dal and add all

remaing ingredients to a fine dough.

Make them like vadas and deep fry them in oil to crispy brown.
 

MOONGDAL VADA


Moongdal ½kg(soaked& grind)
 
onions 1/¤kg(chopped)

Greenchillies 7(chopped finely)

salt

curryleaves-2twigs

Ginger-1tsp(paste)

oil to deep fry

PROCEDURE:-

DONOT GRIND DAL WITH SALT.

Add all ingredients to moong dal dough.add coriander bits and curry

leaves.

Make vadas to your desired size and deep  fry them.

Serve hot with coconut chutny.
 

SOUR PAKODA


Black gram(white) 1/4kg

chillies 6  chopped    

Rice½kg

onions 4 chopped

soda

sour yoghurt

oil to deep fry

salt to taste

cummin seeds 1tsp

Seasomseeds 2tsp

Fresh coriander 1cup

curry leave -2twigs

PROCEDURE:-

Grind urad dal &rice to powder sieve it
 .
Add all ingredients one by one to a fine dough.

Make them like pakodas fry them to golden colour.

YOU CAN STORE THE BATTER FOR ONE MORE WEEK IN THE FRIDGE.


MASALA  PAKORA WITH CASHEWUNUTS
 

cashewnuts 1/4 kg-

Gramflour   1/4kgbatter
 
Ginger120gms
 
chillies7
 
Cumminseeds-whole 2tsp

Mint ½cup

Coriander leaves ½cup

curryleaves 2twigs

Ghee 1cup

Salt

oil to deep fry

Seasame seeds

PROCEDURE:-

Add water to basan to make pakodas dough(thicker than bhajjis batter).

Add cashews,ginger paste,chopped chillies,curryleaves,coriander and

salt other  remaining things to a fine dough.

pour oil in "kadai" and prepare medium size cashew pakodas to crispy

frying.

It can be stored up to 15 days.


MIXED VEGETABLE PAKORA"
 

Cabbage 1cup chopped

potatoes 1½cup grated

Chillies 8
 
Chopped carrot 1cup

Beans 5 chopped into tiny bits

Ginger-ground 2tsp

Coriander leaves-1/4cup

Oil to deep fry

salt to taste

Gramflour   ½cup

PROCEDURE:-

Grind chillies and ginger to a fine paste.

Cook ½ly all vegetables.drain it.keep aside.

Add all ingredients to gramflour.

Now add ½ly cooked vegetables+other ingredients(donot add

water).prepare pakodas with your desired size.

Fry them in oil to crispy brown.serve hot with tomato ketchup.


 MAIDA BONDA

onions 5

Allpurpose flour 500gms

Sour curd(yoghurt) 1½cup
 
Coriander leaves ½cup

Greenchillies 5

Rice flour 100gms

Tomatoes 3

Cumminseeds 1tsp

Sesameseeds 1tsp

Salt

Oil to deep fry

PROCEDURE:-Sieve allpurpose flour and rice flour.

Add sour curd ans salt.
 
Chop all vegetables and add to the batter mix well.

Add little baking soda and other ingrdients  to it.

Make  lemon size round balls and deep fry them to golden crispy brown

colour.  

Serve them  hot with coconut(idli)chutney.
 

MYSORE BAJJI
  

Allpurpose flour 1/4kg

Suji 1tsp
 
Corn flour 1tbsp

Greenchillies 5(chopped)

Ginger chopped

Coriander leaves ½cup

Fresh coconut chopped1/4 cup

salt

Oil to deep fry

Channa dal 1½tsp(soaked and drained)

Little soda

cumminseeds

Sesame seeds

PROCEDURE:-

THE BATTER MUST BE SOAKED MINIMUM 4 TO 5HOURS:

IF YOU WANT TO PREPARE MORNIG,PREPARE BEFORE NIGHT.

Mix all ingrdients EXCEPT soda.

Soda should be added before you prepare "BAJJIS".

Heat the deep fying pan with oil and make walnut size balls and deep

fry themto brown colour. 

Serve hot with tomato chutney or coconut chutney.


MYSORE BONDA
            
Blackgram                  
½kg

Rice flour 100gms

Coconut chopped 1cup

Salt to taste

Black pepper 2tsp

Oil to deep fry

PROCEDURE;-

Soak black gram for 1 hour and grind it as vada batter(do not use more

water)

Mix all ingrdients well to this batter.

Make them to lemon size balls and deep fry them in oil,on slow flame.

Serve hot with sambar and coconut chutney.
 

BONDA WITH SAAGOO
  

Allpurpose flour(maida) 1/4kg

onions 3

Riceflour 75gms

Greenchillies  5
 
Saagoo      1oogms 

Cuminseeds 1tsp

Coriander 1tbsp

Sourcurd  ½cup

Salt to taste

Oil to deep fry

PROCEDURE:-

Soak saago in sour cur for 1½hour.

Chop all vegetables.

Add them to the sabudaana mixture along with rice flour to pakoras

consistency.

Deep fry pakodas in oil and serve them ONLY hot with tomato ketchup.
 

POTATO BONDA

potatoes ½kg(boiled and peeled)

Green chillies 5 (finely chopped)

Baking soda  very little

Gramflour 1/4kg

Salt to taste

Oil to deep fry

Redchilli powder According to taste

Rice flour 100gms

Garam masala

Mint leaves 1tbsp

Tomatoes 2 finely chopped

Ginger paste 1tsp

PROCEDURE:-
 
Take big vessel pour 2 tsp oil and fry chillies and tomatoes and other

spices.

Mix well .
Add boiled potatoes and curry leaves and coriander.

 Let it stay for 2 minutes,remove from the heat,and make lemon sized

balls.

Fry them to golden brown colour.

Serve with tomato sauce or coconut chutney.
 

RAW BANANA BHAJJIS
 
 
Raw bananas 3(hard)

Bengal gram flour 1/4kg

Chillies 4(paste)
 
Ginger paste 1tsp

Turmeric

salt

oil to deep fry

PROCEDURE:_
 (cut the bananas horizontallY.

Peel bananas and cut them neatly and keep them in 1tspcurd added

water.
 
Prepare the batter with basan and 1tsprice flour.

Add soda and ground chilli paste6+ginger paste too.

Dip each banana slice(long ones)carefully in basan batter and deep fry

them in oil.

Serve with mango pickle or tomato ketchup.

NOTE:_ WITH PALAK;CAULIFLOUR;BRINJAL;KADDU,SNAKE

GUARD;sweetguard,CAPSICUM CAN BE PREPARED WITH THE SAME PROCESS
 

MIRCHI BAJJIA  

Greenchillies  1/4kg (should be thick and long)

Ajwain          2tsp

Cumin powder 1tsp

Dry coconut powder 3tsp

Amchur(dry mango powder) 2tsp

OR Lemon juice 3tsp

salt
 
oil to deep fry

Bengal garm flour 1/4 kg

soda little,

Turmeric

Chickpeas powder 2tsp

Rice and allpurpose flour  1tsp

PREPARATION FOR STUFFING:-

Grind together with coconut powder,salt,ajwain,chickpeas powder

amchur,cummin powder,keep aside,add just a 1tsp water.

Prepare fine batter witout any lumps with basan and 1tsp rice flour

and 1tsp maida and soda.

Slit green chillies top to the edge and remove with using spoon all

seeds .

Stuff with above mixture to each mirchi,deep fry them in oil to a

light golden brown colour.

Serve with vegetable sallad and salt+lemon mixed onion rings
.

SAABUDANA KHICHIDI
 
Groundnuts 100gms

Saabudana ½kg

Potatoes 1/4kg

Chillies 3

Mustardseeds  1tsp

Dry chillies 2

Cummin 1tsp

Lemon 1

Salt

Turmeric

Curry leaves 2twigs
 
Corianderfresh 1/4cup for garnishing

PROCEDURE:-

Clean and wash sabudana and let it soak for 3½hours
.
Boil potatoes till they become softer.roast ground nuts anr grind them

coarsely.
 
chop chillies finely.

Pour oil in a kadai and seasonig with musterds etc..
After done remove from the heat add potatoes and ground nuts, salt

lemon juice and drain sabudana.

Mix thoroughly,keep on the heat for a moment with lid.and serve

hot.garnish with coriander leaves.

 ADAI  

Toordal 1cup

Blackgram 1cup

Chennadal 1cup

Moongdal ½cup

Rice 1cup

Groundnuts 50gms
 
salt to taste

Greenchillies 5

Red chillies 3

Cumminseeds 2tsp

Turmeric

PROCEDURE:-
Soak all dals and rice ,grind them with all ingredients to a smooth

pate(batter)

Make it as thick dosa and roast it two sides adding little more oil.

Serve hot with sambar and coconut chutney.
 

UPMA WITH RICE SEMOLINA 

Rice suji 4 cups

Moongdal1 cup (washed and drained)

coconut fresh grated

curryleaves 2twigs

 Tempering ingredients  musterds,cummin,red chillies(2)in bits,urad

dal

Green chillies 7(chopped)

Oil ½cup

  PROCEDURE:-

Put a big thick vessel,prepare tempering,add chopped

chillies,curry leaves and finally moong dal
.
Fry for 2 minutes until moongdal gets good flavour.

Add 8 cups of water(1:2water),add salt.

Boil  water.
Turn to low heat and now add suji slowly without any lumps.

Keep the lid and let it cook until suji done with low temperature.

Serve with hot or cold with mango pickle.
 

"PUNUKULU(BONDAS WITH IDLI OR DOSA BATTER)
                  

Blackgram 100gm

Rice 4oogms

Onions 3 (cut into bits)

Green chillies 7
 
Chanadal ½cup

Coriander leaves ½cup

Cumminseeds 2tsp

PROCEDURE:-

If you prepare them morning let the batter( should be fermented  )

should be grinded before night.The  batter should be sour,then you get

the taste.

Soak rice and urad dal separately and grind them separately,mix them

together.

Add salt and chillies and other ingredients.

Next day before you deep fry them add  a pinch of soda,and fry them

like balls to golden brown.

Serve them hot with tomato sauce.
 

MOONGDAL SIRIYALI:    

Moongdal ½kg

Tamarind pulp 2tbsp

salt  sufficient

Turmeric little

                    
For tempering-
channadal(2tsp),uraddal(2tsp),musterds(1½tsp),redchilli(3 to4)
curry leaves2twigs

oil 3tbsp

PROCEDURE:-
Soak moong dal for 1½hour.drain it and add salt and grind it

roughly(like suji)

DO NOT ADD MORE WATER:

Make the dough as idlies in idli moulds-

cut them to small pieces,set aside.

Pour oil and tempering nicely with all ingredients mentioned above.

Add tamarind pulp and curry leaves turmeric,little salt,

Finally add moongdalidli bits.just shake them .serve them hot.


POTATO BREAD BALLS
 

white bread 8slices big in size

Potatoes 500gms(coocked&peeled &powdered)
 
Greenchillies 5 nicely chopped

onions finely chopped to very tiny bits

oil 6 tsp

Ginger paste 1tsp

Oil to deep fry

Garlic cloves 5(,peeled &crushed)

salt &turmeric

PROCEDURE:-

Take potatoes powder,set aside.

Fry chilli bits and onions to golden colour in kadai.

Add potato powder to it. add the remaing things to it.

Allow to stay on heat for 2 minutes.

Let bread slices soak in water for 2 minutes.
 
Remove black edges.

Sqeeze water ,make each bread like a small puri in  your palm,

Stuff with potato mixture,round it like a ball and deep fry them to

 golden crisy brown.
 

KACHORI WITH BENGALGRAM flour:-

Bengal gram flour 250gms

Allpurposeflour 450gms

Green chillies 11 (to paste)

salt

oil to deep fry

Lemon  2
 
Mint leaves 3 twigs

Ghee 7tsp

curd 1cup

soda pinch

Sieve maida and  gram flour separately.

Add to ONLY maida curd ,salt,ghee and soda like puri`s dough,keep

aside.

Sqeeze lemon juice without seeds.

Grindgreen chillies to paste.roast basan slowly.

Add all other ingredients to this except lemon juice.

Fry it for few seconds ,adding  oil,gradually.

Remove from the heat and add finally lemon juice .mix well,and prepare

to small wall nut size balls.

Knead maida well,and make it equal shaped balls as basan mixture.

Take a maida ball put a depression on it and keep little basan

mixture,cover it and pat like a small puri.

 After all kachoris are done,now deep fry them in oil,slowly to crispy

brown.

Serve hot with  vegetable sallad.
 

RICEFLAKES PATOLI(POHA)
 

Rice flakes 450gms

Grated fresh coconut 1cup
 
Peanuts  softly  boiled

chillies 5 to 6 horizotally cut

coriander leaves ½cup

curry leaves 2twigs

For tempering;musterds½tsp:channa-11tsp:uraddal-½tsp red chillies

 broken4:
cumminseeds ½tsp

Ghee 5 tsp

Lemon juice 4tsp(optional)

PROCEDURE:-

Soak poha for 10 minutes,drain it.

Boiled peanuts softly.

Tempering first in a big vessel.add long chilli bits,coconut

grated,peanuts and finally drianed poha also.

Add salt and coriander.
 
Let it stay for further 2 minutes before adding lemon juice.

serve it hot.
 

VEGETABLE MANCHURIA 

cabbage small bit

carrot 3

Beans 100gms

peas 100gms

Allpurpose flour 3tsp

salt to taste

chilli powder 2 tsp

garam masala 2 tsp

FOR GRAVY:-

ginger+greenchillies to paste 2tsp

onions ½cup chopped

Tomato sauce

PROCEDURE:-

Fry the onion bits to brown colour.

Add  ginger and chillie paste
.
Add salt and tomato sauce,allow to cook for 2 minutes.

Chop all vegetablea in food processor finely.

Boil them softer in thewater adding little salt.
 
Add salt,chillipowder to cooked vegetables,then make them round balls

and deep fry them to golden brown.

Add above balls to the gravy and let them cook further 1 more minute.
 
serve them hot.

EXTRA PUFFY)

FOR IDLI BATTER

 

Parboiled rice 2cups

Urad dal 1cup

Long grain rice 1cup

Salt to taste

Cooked rice Handfull

 

 METHOD:

Soak  par boiled rice , long grainrice  and urad dal separately.
Let them soak atleast 5 to 6 hours.

First grind them separately.

Mix the two batters  together  and grind again for 1 minute. 

Remove and add salt,let it ferment for atleast 12 14 hours.

(If you want to prepare idli  for break-fast, grind it before day evening)

Mix cooked rice & grind for 1 more minute, before  steaming  idlies.

 

FOR STUFFING:-

 

Carrot(2) grate it&  slightly cook in hot water..

Salt to taste

Coriander  chop  finely

Ginger-2(grate it finely)

Green chilli 2(cut  very  thin & small bits)

Oil-1½tsp

Fresh coconut-(grated)2tbsp

 

METHOD:-

 

Heat oil,fry green chilli bits  for a second and add slightly boiled grated carrot

Fresh coconut,ginger& finally coriander on a low flame.

Fry for 2 more minutes till the water( in carrot) is  evapourated.

Remove from the heat,allow to cool.Keep aside.

Now check the  idli batter is fermented(puffy).

Pour little batter in the idli moulds, place evenly a spoonfull  above mixture and

Cover it with some more batter .

Presure cook them for 8 to 10 minutes till idli is cooked.

Serve them   hot  with coconut  chutney and sambhar.

Variations:-  we  can prepare   with cooked green peas also.

We can  prepare Dahi idlisalso..  

Add spices to the curd & tempering it.Keep in the fridge for 1 hour.

Serve hot idlis with chilled curd before serving.

Garnish with coriander leaves ; cashewnuts.

 

STUFFED VADAI

 

FOR DOUGH:-

Black gram   3cups

Salt to taste

Oil for   frying

Red gram(tur dal)      1tbsp

 FOR FILLING:

Spinach leaves(fresh)-1cup(finely chopped)

Salt to taste

Oil  2tsp

Onion 1(cut in to  very tiny bits)

Green chilli 3(cut into very small bits)

Asafoetida   1 pinch

Garam masala  1pinch

 

METHOD:-            

Soak urad dal and tour dal separately for 2 hours.

Grind them together to a smooth paste (vadai consistancy).

Add salt and mix well,cover it and keep aside.

FILLING

Heat oil,fry chilli bits and onion saute` for 1 minute.

Add spinach and fry  till it cooks.

Add  garamasala ,salt ,asafoetida,  fry for 2 more minutes. 

After done remove frm the heat &allow to cool.

Method:-

Flat little vada dough on a plastic paper and stuff 1tsp palak mixture

Cover with some more dough

.Deep fry them in oil to golden crispy brown.

Serve hot with coconut or ginger chutny.

SUGGESTION:-

This is very tasty vadai,i have prepared twice without failure.

It could be served with dahi (tempering) also.                            

 

 

CRISPY BHENDI PAKORAS(LADY FINGERS)

Ladyfingers  100gms

Gramflour 1cup

Riceflour  1tsp

Bakingsoda  1pinch

salt to taste

Chillipowder  2 to 3 tsp

Cumminseeds   1tsp

Oil to fry

Ghee   1tsp

Ajinamoto  1pinch

METHOD:

Select equal size fresh bhendis (ladyfingers).

Mix 3 flours&salt,soda,chillipowder ,ajinamoto to a fine mixture.

Add ghee &mix together (resembles bread crumbs)

Clean&remove head&tail to ladyfingers.

Cut lengthwise 8 pieces of each bhendi.

Now apply the mixture was prepared above to bhendi bits withfingers.(rub it)

Ensure that flour is evenly applied to the bits.

No need of adding water.

Heat the oil& spread these ladyfinger  bits in oil.

Deep fry them in oil to  golden crispy brown.

Serve hot.

MALAIKOFTA    

Allpurpose flour(maida)  3½ tbsp

Paneer (cottage cheese)  350 gms

Baking powder         1tsp

greenchillies            5 in no.s

Fresh coriander        ½ cup(chopped finely)

Tomatoes              6(medium)

Onions                5 (medium)

Ginger and garlic   2 tsp(paste)

Oil                        2tbsp

Cashewnuts          2½ tbsp

Salt to taste

Pepper               ½ tsp

Cummin powder    ½tsp

Redchilli powder    ½ tsp

Coriander powder   ½tsp (dhania)

Turmeric                1 pinch

METHOD:-

For paneer balls: Mix paneer,allpurpose flour,baking powder,chopped chillies and coriander.

Make "walnut"size balls and deep fry them to golden brown,keep aside.

Take a wide thick bottomed pan,heat oil,add tomato,onions,ginger paste

saute`for 2 minute.

Add saltand other dry ingredients,add 3 glasses of water and boil for 15-18 minutes.

For extra rich (taste)add cashewnuts paste to the tomato cream.

While serving,place kofta balls in the centre of the serving  dish,pour tomato gravy(cream) over them.

For topping: Spread cream  on the koftas and decorate with chopped coriander. 

Serve them hot.

Maize and wheat snacks

Maize flour    1 cup

Wheat flour    ½ cup

Milk                 ½ cup

Salt to taste

Dry curryleaves      1 tbsp

Or

Coriander leaves     2 tbsp(fresh)

Or

Oregano

Redchilli powder      2 tsp

Ginger paste            1tsp

Garlic paste              1tsp(optional)

Ajwain                       1tsp(Oomu)

Sesame seeds          1tsp

Oil for deep frying

 

Method:-

 

Sieve two flours finely  along with chillipowder and salt.

Add  sesame seeds,oregano ajwain,ginger paste,garlic paste(if you use)

Make a fine roti dough adding with milk and sufficient water.

Knead  properly. Cover with a damp cloth and keep aside for 15 minutes.

Make walnut size balls with whole dough.

Pat each ball like a thin puri with hands on a wet cloth.

After done with whole dough deep fry them in hot oil till they become crispy brown.

Cool them and store in a air tight container.

They can be stored for  3 weeks.

These are nice to serve at tea time snacks.

 

Wheat  snacks

 

Wheat flour     1 cup

Salt to taste

Red chillipowder    1½ tsp

Sesame seeds       1 tsp

Coriander leaves    3tsp

Ajwain seeds           2 tsp

Oil for deepfrying

 

Method:

 

Sieve flour and salt,chilli powder.

Add other ingredients and make a pliable dough with adding suffient cold water as

Chapathi dough.

Knead well.Let it take rest for 15 minutes,

Make equal size(marble)balls with whole dough.

Heat oil, make each ball as thin puri and fry at time 8 to 10 to golden crispy brown colour.

Cool them and store in aairtight container.

They  can be stored for 2 weeks,nice for tea time.

 

Rice and SaaGOO  snacks

 

Rice flour    1 cup

Ghee            1 tbsp

Big size saabudana      ½cup

Water                           ¾  cup

Ajwain                          1tsp

Green gram(split)         1 tsp(moongdal- husked)

Redchilli powder           1 tsp

Sesam seeds                1tsp

Asafoetida                     1 pinch

Salt to taste

Oil for deep frying

 

METHOD :-

 

Sieve the rice flour.

Wash saagoo and soak them in the given amount of water for 15 minutes Or till they dissolve  in the water.

Soak greengram for 15 minutes.Drain it.

Add chillipowder to the rice flour,add salt, and other ingredients.

After dissolved saabudana add them

 with water to the rice flour.Add the ghee to that and make a fine dough & knead well.

Make equal size balls (walnut) with the dough.

Flat all of the balls to a thin puris and deep fry them to golden crispy brown colour.

Cool them and serve as tea snacks.

They can be stored  for 2 to 3 weeks.

 

Rice and cornflakes snacks

 

 Rice flour            1cup

Cornflakes           ½ cup(not sweet-only normal)

Red chilli powder   1 tsp

Sesame seeds        1tsp

Salt to taste

Oregano                  1 tsp

Cummin seeds         ½ tsp

Oil for deep frying

 

METHOD:-

 

Sieve the rice flour.

Crush the cornflakes  coarsely.

Mix them together,and add the other ingredients,mix well.

Now add sufficient water to make a  dough as chapathi dough.

Make  it into small thin puris on a wet cloth with whole dough.

Heat oil and deep fry them to golden crispy brown.

Serve as a tea snacks.

They can be stored for 2 to 3 weeks.

 

Rice and green gram snacks

 

Rice flour            1 cup

Green gram         ½ cup(husked)

Red chillipowder   1 tsp

Pepper powder      ½ tsp

Salt to taste

Sesame seeds        1 tsp

Dry mango powder   ½ tsp(amchoor)

Oil for deep frying

Coriander leaves       ½ cup fresh

 

METHOD:-

 

Roast the moongdal split to pinkish brown.

Cool it and grind to a smooth powder.

Sieve the two flours,and add all dry ingredients, mix well.

Chop the coriander and add to the above.

Mix to a fine dough with adding water.

Make walnut size balls and flat them as thin puris on a wet cloth using whole dough.

Heat the oil and deep fry them to crispy brown colour.

Cool them and store them in a air tight container.

 

DHOKLA 

 

Gramflour    1 cup

Turmeric       1 pinch

Rice flour      1 tbsp 

Salt to taste

Garamasala    1 tsp

Chillipowder    1 tsp

Tempering: Cummin seeds, mustard seeds,red chilli broken,1tsp oil.

For garnish: Fresh chopped coriander

 

METHOD

 

Take a big well bottomed bowl , mix all ingredients along with

curd to a pliable pakoras dough.Keep aside.

Take thick bottomed skillet, pour 3 cups of water.Boil it.

Tie the skillet with muslin cloth and place the above prepared dough in that..

Cover  it with a tight  lid.

Steam it for 15-20 minutes.

Remove from the heat, roll   out it as a roti (thicker than) with rolling pin.

Roll it as a mat and boil it for 5 minutes, in the pressure cooker (no whistle!).

Remove and make 2-3 inches bits, using a knife and serve hot.

 

Suggestion for variation:-

 

1)The dhokla can be filled with different filling also.

As.. green peas,cabbage etc.. 

2) Instead  of steaming them, we can bake them in the oven. 

 

DHOKLA WITH SEMOLINA (BOMBAI RAWA)

 

Semolina      1½ cup

Turmeric       1 pinch

Yoghurt         1 cup

Salt to taste

Sodiumbicarbonate    1 pinch

Garam masala            1 tsp

Lemonjuice                  2 tsp

Red cchilli powder        1tsp

Fresh coriander             ½ cup(chopped)

Coconut                          ½ grated

  

For tempering:-

Mustard seeds    ½tsp

Cumminseeds     ½tsp

 

Method:-

 Sieve semolina and mix with yoghurt,salt,lemonjuice and turmeric.

Allow to stay for 30 minutes.

Check the consistency..it should be as idli batter consistency.

Add bicarbonate to it and stir well.

Pour the batter  in a wide greased plate.

Take a big thick bottomed vessel and pour 1 big glass of water and boil  it.

Steam it for 15 minutes to get fluffy dhokla.

Remove from the heat and cut into square bits.

Put tempering with given ingredients using 1tbsp oil.

Remove and pour immedietly on dhokla bits.

Garnish with  chopped coriander, grated coconut.

Sprinkle 1tsp chilli powder and serve hot with mint chutney.

Suggestion:-It can be prepared in idli moulds also!

 

Mixed dal dhokla

 

Greendal(husked)          1 cup

Channadal                      1cup

Blackgram (husked)         1cup

Rice                                 ¼ cup

Fresh coconut                   ½cup

Lemon juice                       2tsp

Yoghurt                             2 cups

Pepper powder                  2tsp

Sodium bi-carbonate         1pinch

Salt to taste

Fresh coriander                 ½ cup

Turmeric                            1pinch

Red chillipowder                 1tsp

For tempering:-

Oil                                     2 tsp

Mustard seeds                    ½ stp

Cumminseeds                  2 tsp

 

METHOD:-

Soak all dals and rice in water separately for 1 hour.

Grind them together to a fine( idli batter consisitancy ) batter adding with yoghurt and add if need little water also.

Mix salt and turmeric and keep a lid and allow to stay for overnight (for fermentation).

Next morning,add pepper powder sodiumbi carbonate and mix well.

(If you have Dhokla vessel use as above method or use idli moulds in pressure cooker also.)

Let dhoklas steam for 12-15 minutes.

Remove from the heat and cut into diamond shape.

Make tempering with given ingredients,and pour directly over dhoklas.

Garnish with coriander and grated coconut and sprinkle over red chilli powder.

Squeeze lemon juice before serveing.

Serve hot with mint chutney or green chutney.

Suggestion:-Dhoklas can be made even only with green gram(split)i.e:moongdal also!

 

Spinach and Bengalgram(chanadal) Dhoklas

 

Bengalgram      1cup

Semolina            1tbsp

Fresh  spinach    ½cup(chopped)

Yoghurt                1cup

Sodium-bi-corbonate   1pinch

Salt to taste

Greenchillies        3 (chopped)

Ginger                  1cm(chopped)

Lemonjuice           1 tsp

Seasame seeds    1 tsp

For tempering:-

Mustard seeds        ½tsp

Cummin seeds         ½tsp

Oil                            ½ tbsp

 

METHOD:-

Soak bengalgram for 1 hour.

Grind it coarsely.

Add semolina and yoghurt, salt to   idli consistancy.

Add the cleaned & chopped spinach, sesame seeds,chopped ginger and green chillies.

Add  turmeric and stir well.

Add sodium-bi-corbonate,stir well.

Pour the batter in a wide thick bottomed  (greased)  vessel.

Boil 1 big glass of water in a thick bottomed skillet,and set this batter vessel in that gently.

Steam it for 12-15 minutes for fluffy dhoklas.

After tempering add directly to the prepared dhoklas.

Squeeze lemon over them and garnish with fresh coriander .

Serve hot.

Note:-This is a new method i tried,it was really tasty.

 

RAWA IDLI (IDLI WITH SEMOLINA)

 

Semolina              1 cup(wheat cream)

Yoghurt                 1½ cup

Salt to taste

Black gram (husked)            ½cup (split uraddal)

Coriander                           Fresh1tbsp

For tempering:-

Mustardseeds                 ½tsp

Cumminseeds                 ½tsp

Oil                                   1½tbsp

Cashewnuts                       6

Greenpeas                          2tsp

Carrot(grated)                    ½

Ginger                                1cm

Greenchillies                      3

 

METHOD:-

Soak   blackgram (slit  &husked) in water for 2 hours,drain and grind to paste.

Roast semolina to pinkish brown and cool it.

Add semolia to to yoghurt  to a fine paste.

Add  urad dal paste,salt, to it.

Prepare tempering with given ingredients and add one by one vegetables fry them for 2-3 minutes.

Add directly to the  above batter.

Add fresh coriander leaves and sodium-bi-corbonate,and stir well.

The batter should be like idli batter.

After ½ hour pour them in the idli moulds and steam them for 10-12 minutes to get fluffy rawa idlies.

Serve them directly with fresh coconut chutney or idli powder(podi) and sambhar.

 

 GREENCHILLI PAKORAS-2

 

Feferoni                   15-20 in no.s (pickled  thick greenchilli  for Kebab)

Cream cheese            120gms 

Allpurpose flour           Approx.100gms

Breadcrumbs               220 gms

Eggs                             2 small size

Potato                          1 boiled& mashed

Oil for deep frying

We can buy Feforoni(pickled greenchillies in bottles)  at  any  supermarkets.

Those are used for kebabs and falafal.

Those who can not eat so ( hot) spicy things,they can prepare with these pickled chillies.

 

METHOD

 

Select equal size chillies from the bottle.

Slit in the middle way(lengthwise) from top to bottom.

Place them on a kitchen paper to remove water from the chillies.

Take one thick plastic bag and cut a small whole using scissors (to fill the cheese in chillies).                               

(To prepare that bag like a cone).

Boil the potato and peel it and mash it.Add little salt to it.Ensure that there are no lumps.

Stuff it in the chillies.

 Fill  the bag almost 3/4 with cream cheese and tie with a rubber band.

Stuff  chillies with cheese.

Take flour in a wide plate,take bread crumbs in another wide plate.

Take beaten eggs in another bowl.

Turn chillies in the flour and  remove extra flour on chillies  carefully with a brush.

Turn the chillies in beaten egg and finally roll them in the bread crumbs plate.

Repeat the same method with remaing chillies.

Now deep fry them carefully to golden crispy brown colour.

Let them stay on kitchen papaer for 1 minute and serve hot.

Variation:-You can use for stuffing with boiled mashed potato, ajwain,salt and lemon juice.

OR Dessicated coconut powder,ajwain,little salt and coriander powder.

 

 STUFFED CAULIFLOWER MASALA PURI

 

Wheatflour                   1 cup(atta)

Allpurpose flour            1cup

Salt to taste

Ghee/oil for deep frying

Cauliflour                        2 cups (crockets)

Garammasala                 2tsp

Greenchillies                   4(chopped)

Garlic &ginger                 Crushed 2tsp

Fresh coriander               Chopped(½ cup)

Ajwain                               1 tsp

Sesame seeds                  1tsp

 

METHOD

Sieve two flours and little salt.make a fine pliable dough with water.

Cover with damp cloth

Boil the cauliflower  crockets in salt water.

Heat 1tsp oil and add chopped green chillies, cauliflower bits,salt,garam masala

And ginger, garlic paste. allow to cook until  it leaves fine flavour.

Make walnut size balls, press in the palm and place tsp gobi mixture in the centre.

Roll them as thick puris.

Heat oil and deep  fry them like puris.

Serve with yoghurt and green chutney.

 

CUTLETS with carrot& capsicum

 

Rice flour                  1½ tsp

Allpurpose flour         1½ tsp

Cooked rice              1½ tsp

Grated carrot            1 cup

Capsicum                  Chopped and fried in oil

Garammasala            1 tsp

Ginger paste               ½ tsp

Coriander powder        1 tsp

Cummin powder           1 tsp

Red chilli powder           1 tsp

Salt to taste

Fresh coriander leaves    ½ cup

Ghee/oil for frying                       

For batter:-

Allpurpose flour           2 tbsp

Salt to taste

Corn flour                     1 tbsp

 

METHOD.

Wash carrots and capsicum.

Peel the carrots and grate them and boilthem in water till they become soft.

Remove the stalks and  deseed  the capsicum. Chop it into small bits and

Fry(cook) in 1 tsp of oil until they get tender.

Add rice flour and allpurpose flour to capsicum and carrot.Add all other ingredients and chopped

Chopped fresh coriander.

Make fine mixture.

Make equal size (lemon) balls ,pat them like round discs.

Leave them in the fridge for atleast 1 1½ hour.

Place bread crumbs in a plate and pour the batter in a wibe bowl.

Remove from the fridge,dip  each cutlet in the batter and turn them in the bread crumbs.

Deep fry them in the hot oil to golden  crispy brown.

Let them  drain on kitchen paper for a second and serve hot with tomato  ketchup and vegetable salad.

Suggestion:- Cutlets can be roasted on  pan (using  ghee/oil) instead of deep frying

      

           

VARITIES OF KOFTA

 

ALU KOFTA(POTATO BALLS IN GRAVY)

 

Potatoes                       ½kg

Fresh coriander             ½cup

Salt  to taste

Garam masal                  1 tsp

Greenpeas                      1cup  boiled

Lemon juice                    ½bit

Onion rings                      3 (finely chopped)

Oil for roasting

Garlic&ginger paste          2tsp

 

METHOD:-

Boil potatoes and peas.Mash potatoes and crush peas.

Mix all other ingredients,make 30 balls with the dough.

Roll them in gramflour or allpurpose flour.

Roast them in ghee/ oil till they become golden brown.

Serve hot with salad.

OR..

CURRY SAUCE FOR (ALL) KOFTA

FOR GRAVY:

Onion                       1 in no.

Ginger                       1.5cm

Garlic                         2pods

Coriander powder       1½tsp

Turmeric                       1pinch

Tomatoes                       4

Water                            1½ cup

Ghee/oil                         2½ tbsp

Garam masala                2tsp

 

METHOD:-

Heat ghee/oil  and saute`onion bits,garlic&ginger paste for 1 minute.

Add other ingredients and fry them for 2 minutes.

Add tomato bits and water , let  it  cook until it turn to a thick sauce.

Place hot potato balls(kofta) in a serving plate, and pour the sauce (gravy) over them

Before serving.Garnish with chopped fresh coriander leaves.

NOTE:- This is the gravy which can be used for all koftas.

                        

 

           

MATAR KOFTA(GREEN PEAS)

 

Greenpeas                          ½kg(soaked&boiled)

Potatoes                              ¼ kg

Poppyseeds                         1tsp

Redchilli powder                  1tsp

Lemon juice                         1tbsp

Gramflour or bread crumbs

Ginger&garlic paste                 2 tsp

Oil for frying

METHOD:-

Boil    greenpeas   and mash with a hard spoon.

Add the other spices and make a fine dough.

Make walnut size balls and roll them in the bread crumbs.

Fry them to golden brown and serve hot in gravy(see the  recipe above)

 

                             

 

 

SPENACH  KOFTA (PALAK)

 

Spinach(fresh)                                        500gms(finely chopped)

Garlic pods                                              6 (crushed)

Ginger                                                     2cm(crushed)

Garammasala                                          1 tsp

Greenchillies                                           6(chopped)

Gramflour                                                1 tbsp

Oil for cooking

 

METHOD:-

Wash and clean spinch finely.

Steam cook for 2 minutes

Mash it in the machine.

Add chillies,ginger,garlic,salt and garam masala.

Add gramflour to get fine dough.

Make the similar size balls and roast them to golden brown.Serve hot with curry sauce (gravy)

(recipe was given above).

 

                         

 

KELA KOFTA (PLANTAIN)

 

Plantains(raw)                                6(small size green bananas)

Onion                                              1(finely chopped)

Garlic                                               6

Ginger                                              2cm(crushed)

Oil                                                    1tbsp

Salt to atste

Red chilli powder                             1tsp

Coriander                                         ½ cup

Garam masala                                 1tsp

METHOD:-

Boil bananas with peel in the salt water.

Takeoff the peel and mash them.

Heat oil and fry onion,garlic,ginger,garammasala and coriander.

Add mashed bananas.

Fry them for 2 minutes,stir when it is frying.

Add 1tsp milk.

 

                 

 

VEGETARIAN KEBAB

 Potatoes                              400gms

 Bread slices                    3
powdered Cumin seeds
       1tsp
Bread crumbs                        1½cup
Oil for frying 
Salt

Red chili powder                    2tsp

For Filling :
Medium sized Onions            2
Mint leaves                            chopped½cup
Sugar
                                   Sugar
Green chilies                        2Chopped

Coriander leaves 
 Garam Masala                      ½tsp
Salt

Red chili powder                    1tsp

Mix the potatoes with the bread and seasonings and knead to a smooth mixture.

Grind all the filling ingredients together in a mixer without adding water.

Take a little potato mixture and flatten it .

Then place some filling in the center and form into a roll.

Roll this long potato kabab in bread crumbs and deep fry to a golden brown colour.

 Drain and serve hot. 

                                                        

 



MIXED VEGETABLE TIKKI


potatoes                   300gms
Red onion                  finely chopped 
Green chillies             2 chopped
 frozen corn                150 gms
 boiled corn                 100 gms
 Dry bread crumbs      1 1/2 cups
Garam masala             ½tsp 
coriander powder         ½tsp
cilantro                         chopped 
Ground cumin                ½tsp
Salt  

chilli powder                    1tsp

Oil for frying 

Peel 3 potatoes and grate. keep aside

Put corn, green chilies and the remaining potatoes in mixer and make a coarse paste.

Pour the mixture in a bowl and add grated potatoes, frozen corn , fine bread crumbs, 
onion, cilantro and all spices. Cover with a damp cloth and allow to rest for 10 minutes.

 Now mix with hand and check for salt.

Allow to stay them in the refregerator for ½ hour.

Make a thin and long cutlet in your hand .

Add 2 tablespoons of all purpose flour (if the mixture feels sticky).

Heat oil in a deep pan.

Make cutlets and deep fry until golden brown.

Drain on kitchen napkins(paper).

Make balls adding with flour.

Roast them in oil  to golden brown.

Serve hot with curry sauce (gravy) given above.

 

 

                      

 

 

  

  PANIPOORI or  GOLGUPPA  

 

 Semolina or suji                      100gms

        Allpurposeflour                        110gms

        Salt to taste

       Oil for deep frying

       Greenchillies                             2

       Corianderleaves                         1cup

       Mintleaves(pudina)                     1cup

      Tamarind                                   lemon size

       Potatoes                                   1/4kg

       FOR GOLGUPPA dough:

      MIx semolina,allpurpose flour and water to make a tight dough.

      Make large(big)sized rotis,and take small glass(pointed  round edges- as mould)

      and cut out small sized disc shapes.

      Do the same way with whole dough(rotis).

      Cover them with a damp cloth.

      Heat the oil  in a deep frying pan,meanwhile make sauce for pani puris.

      Sauce:grind mint,corianderleaves,salt and chillies to fine thick paste.

      Soak tamarind for for 5 minutes and squeeze the extract.

      Mix it to the green paste.

      Boilpotatoes and make it powder(coarsely or cut into pieces).

      Heat 4tsp oil and fry potato bits and spread salt,red chillipowder on them.

      Deep fry all small puris to crispy brown,cool them and drain on kitchen papers.

      While serving...

      Make a hole in the each puri´`s center,place a potato bit and some(1tsp) of 

      sauce and garnish with chopped coriander.

      Variation:-

      make vadas with urad dal(small size),soak them in the water for 3 minutes.

      Stuff one vada in each puri after squeezing water,pour tsp curd OR yoghurt,

      spread red chilli powder,cummin powder,green sauce  and coriander leaves.

      Serve immediately!!. 

      2) Make hole in the puri`s center place boiled& mashed green fresh peas,pour tsp

        curd or yoghurt,spread little garam masal,salt,red chilli powder,green sauce and

        spread thin save and serve!!

      3) Make stuff with boiled &mashed coarsely moong dal,place tsp of tamarind

       extract,red chilli powder,salt and briskly whipped curd,greensauce

        garnish with chopped coriander.

              

SWEET ‘N’ SOUR CHUTNEY

Tamarind                                                 1cup

Jaggery                                                                          ½cup

Red chilli powder                                                             1½tsp

cumin powder                                                                 1½tsp

Salt

 water                                                                                 1½ cups

Method

Mix all of them above and boil for3 minutes.

Cool& strain in a strainer.

Add if required more water.

Goes well with for dahi pakoda and batatapuri also.

PANI PURI(PUFFED DISCS)

Black gram dal           ½ cup

wheat flour               ½ cup

salt

Oil for  deep-frying

Method

Mix all flours and salt together, add water to make into a hard dough.Kneadwell.

Add ½ tbsp. oil and continue kneading till semolina mixed well.

Add oil if requiredmore .

Divide into 2-3 parts. Make a long ½" thick roll. Cut into ¼" pieces. Apply oil all over the pieces.

Take a damp cloth, and lay on big plate.

Roll each piece into 2" small puries and lay on cloth side by side.

Heat oil , slip discs one by one and continuously stir oil, and pour hot oil on puries for it to puff. 

 Fry the puri till it is golden brown and drain on kitchen papers. 

Make all puries likewise.

                      

             

 

                                                   

  WHEAT PUFFS

 

Temperature:250¤c              Time:35min.

THIS IS THE  RECIPE FOR MAIN SAMOSA PUFFS.YOU CAN STUFF WHATEVER CURRY INSIDE!!.

Allpurposeflour                                  4cups

Butter

Salt

METHOD:-

Make chapathi  dough with sieved flour and cold water.

Add 1tsp oil for soft dough,Cover with adamp cloth.

Knead well.

Allow to stay  about to an hour.

Afterwards knead again.

Cut the butter into equal parts of 3 pieces.

Spread some oil to the surface of on which the puff is to be prepared.

Make chpathi as a rectangles.

Apply ghee only one side and make it into equal rectangles.

Join the sides which do not contains ghee and make again one rectangle.

Now rectangles have several layers of dough now.

Cut them which size you want (samosa).

Keep the masala in the middle of it.Fold it as a triangle,paste the edges with water or make paste with 2 tsp water and 1tsp allpurpose flour.Attach the edges.Make all samosas like the same manner.

Bake them in the oven with the above   temperature and maintain that time to get puffs.

Brush with egg or milk over them and  sprinkle sesame seeds or poppy seeds to get rich look.

It can be spread with grated cheese also.

Serve them hot with green chutney or tomato ketchup.

Nice serving  snack for tea time.                                     

 

GREENGRAM DAL(MUNGDAL) SAMOSAS

 

Allpurpose flour                                       1cup

Boiled green gram                                  1cup

Boiled&dice potatos                               ¼ cup

Greengram powder                                ¼ cup

Mint leaves                                              Few

Greenchillies                                           3

Coriander powder                                  1tsp

Garammasala                                        1tsp

Salt to taste

Oil for deep frying

Coriander seeds                                     1tsp

 

METHOD:-

Mix the dough with cold water ,green gram flour and 2 tsp ghee   to a tight dough,keep aside,

Heat oil,put all masalas and cook for 3 minutes.

Add green gram,potato ,chillies,mix and cool them.

Divide the dough into 10 parts.

Roll out chapathis and cut into ½ moons.

Fill with  1tsp masala and fold like cones,seal them with little water.

Make all samosas in the same way.

Deep fry them slowly in the hot oil to golden crispy brown.

Serve hot!

 

                           

 

 

 

 COCONUT ROLLS

 

Allpurpose flour                              250gms

Yeast                                              2tsp

Sugar                                              ½tsp

Salt                                                 ½tsp

Butter                                             4tsp

Stuffing:-Coconut                            ½cup(grated)

Greenchillies                                  ½tsp  (paste)

Ginger paste                                    ½tsp

Coriander                                        ½ cup-fresh

Salt

 

METHOD:-Mix allpurpose flour amd sugar.Heat 1 cup water,

In that water take ½ cup water and add the yeast till it dissolves.

Mix flour,1tsp butter and make a smooth pliable dough.

Allow to take rest for 1 hour.

Divide the dough into 10 parts.

Make one puri and stuff with the mixture(1tsp).

In baking tray grease with butter and place them evenly and cover with a damp cloth.

Preheat the oven and Keep them for 10 minutes.

Remove from the oven and make as desire shapes .

Heat the ghee and deep fry them for golden crispy brown.

Serve with tomato ketchup.

   

                                

 

    

          

SPINACH  KACHORI(BALLS)

 

To make the dough:-

Wheat flour                          2cups(atta)

Allpurpose flour                    1 cup

Semolina                              1tbsp

Spinach                                300gms

Blackgram                            2tbsp (uraddal)

Salt                                       1tsp

Oil/ghee                                2cups

Greenchillies                       5-6

 

METHOD:-

Soak black(husked) gram 4-5 hours.

Grind to smooth paste,add saunf, asafoetida,greenchillies,

Wash and clean spinach,boil it in plenty of water.

Drain it,grind to puree`.

Sieve allpurpose flour and wheat flour.

Add semolina,salt,2tbsp oil.

Add palak puree`and knead well.

The dough should be soft and elastic.

Roll out like kachoris and  deep fry them to golden crispy brown.

 

Variation:-

Mix only dough with flours,salt,semolina and butter,cover it.

Make a mixture with spinach puree´adding with 1tsp garammasala,½tsp ginger paste,

½tsp garlic paste,½tsp greenchilli paste and salt.

Make small sized puris with the whole dough.

Stuff a tsp spinch in the center and cover the edges,roll it without any cracks.

Make a thumb impression in the center of the boll.

Do the same manner with whole dough.

Deep fry them in the hot oil to golden brown.

 

                       

 

MUNGDAL TIKKIES(GREENGRAM BALLS)

 

Greengram(mungdaal)                    1cup

Semolina                                         2tsp

Bread crumbs(fresh)                       1tbsp

Ginger                                             1tsp

Turmeric                                         pinch

Salt to taste

Garam masala                                 1tsp

Fresh chopped coriander                ½cup

Cucumber seeds                             1tbsp(dry)

Cummin seeds                                1tsp

Red chillipowder                             1tsp

Greenchillies                                  2hcopped

Saunf (anis seeds)                                          1tsp

Oil for deep  frying

 

METHOD:_

Boil mung dal and drain it completely.

Mash it with fingers,add semolina,turmeric,saunf,masala,chillipowder,salt and mashed daal.

Add little water if needs,make it as pakora dough.

Add finally cucumber seeds and coriander chopping.

Make the dough to small oval sized balls.

Add bread crumbs.

Heat the oil and deep fry them to golden brown.

Serve hot with tomato ketchup and green salad. 

 

 

Veggy chat rolls 

Grated cabbage                   1tbsp

Grated carrot                    2tbsp

Oil                              3-4 tbsp

Salt

Allpurpose flour                 1cup

Panipuri masala OR

Chat masala

Red onionslices

Cucumber(green)                  kheera slices

Method:-

Add 2tsp oil and mix all ingredients together to a

stiff dough.Knead well.

Roll small puris and make holes or scars here and there

without cutting puri.

Roll it as mat,amke whole dough like this.

Heat oiland drop them and deep fry them batch wise.

Strain on kitchen papers and serve hot with sprinkling masala

powder over,along with red onion,cucumber slices.

KIDNEY BEANS MASALA

Also called as Black-eyed beans,goes well as evening tiffin.

Kidney beans 1cup

oil

Mustard seeds 1 tsp

cumin powder 2 tsp

Dried Red Chilli 2

curry leaves

curry powder 11/2tsp

Method

Soak the beans in hot water for 3 hours.

Mix together all dr powders.

Heat 2tsp oil,add mustards,when they pops,add cumin seeds and red chillies.

Add curry powder mix well,allow to cook for 3 more min,

Add the soaked beans(drained) to the masala along with 4 cups of water.Simmer.

Allow to cook for 30 minutes,until you get fine flavour.

Serve hot with curd/yoghurt.

CORN SANDWICH

1/2 packet of frogen corn(washed in warm water,let it stand for 30 min & grind little bit)3 medium potatoes(boiled and mashed very well) 1 medium onion(cut very small) 1 tbsp of each jeera powder, dhaniya powder, red hot pepper,ginger/garlic paste & garam masala powder, salt to taste, oil to deep fry, little bit of cilantro(finely chopped)3 bread slices(dip in water for few sec. and squese the water off) bread crumbs.

method

Mix all ingredients except bread crumbs,make

lemon size balls and flatten them flip them in bread crumbs on both sides and deep fry to golden.

Make sandwich and place in between this cutlet

And serve along with tomato slices,onion slices and kheera slices (green cucumber)

PANI PURI-2

Take readymade puffed puris recipe given above.these are for  10 servings.

100 puff puries

Boiled green gram dal  or ragda

Sweet and sour chutney (given above)

For Masala pani (water)

For Pani

water                  2 ltrs

piece ginger           4"   

Green chilies          12 (grind to paste)

Brown masala          3 tbsp (given below) 

Tamarind pulp         1 cup    

Few chopped  coriander

and mint leaves 

Salt

Asafoetida                 ½ tsp

Method:

Mix all  ingredients together.

Make holes in puries center, and fill in ragda.

Add about one tbsp sweet/sour chutney.

Dip in masala pani and serve.

Note: We can serve more as per taste.

 

HOT CHUTNEY

 coriander leaves                                        1cup

 Green chillies                                                             16

 lemonJuice                                                                1

 Roasted channa gram                                             ¼ cup

 salt

Method

Grind all the ingredients to fine paste.

Mix required water to form a thick chutney.

 

BROWN MASALA

coriander seeds          5tbsp

cumin seeds               2tbsp

 Black salt               1 tbsp

 Red chilies               10

saunf (aniseeds)               2tbsp

peppercorns                     9 

cinnamon                      1"

Method

Roast coriander seeds to brown. when they are partly fried,Add in cumin, sounf, garam masala and chilli. Roast till dark brown.

Grind to coarsely  with salt.

  

RAGDA PATTICE

Dry white peas         500gms

Salt 

Turmeric

soda bicarbonate                                                     Pinch

For Pattice

potatoes                  750gms                                                         750gms                          boiled&mashed)

 Minced ginger                                                 1tbsp

Green chilies                  12(minced )                                    14minced

½ tsp. turmeric powder                                                  pinch

1 tsp. amchur powder                                                    1tsp

corn flour                2tbsp

Salt

Oil for frying

For Serving

Sweet imli (tamarind) pulp

Brown masala

Chilli powder

Chopped coriander

Minced onion

Method:

Soak  peas overnight and wash well.

Boil with salt, turmeric, one liter of water, and soda bicarbonate in a pressure cooker for 10 minitues.

Mash and Mix all the ingredients together for pattice and give them an oval, or the cutletshape.

Heat the pan (griddle)adding with 3 tbsp. of oil and shallow fry the pattice till golden brown.

Serve with hot ragda.(greengram)

Decorate  with minced onion,coriander leaves, sweet tamarind pulp, brown masala and chilli powder.

VARIETY PAKODA 

Bengalgram flour               1cup

Fresh fenugreekleaves          ½cup

Banana                                  1

Cookingsoda                              pinch

Rice flour                             1½tsp

Greenchillies crush                       tsp

Lemon juice                     1tsp

salt

Turmeric                         pinch

Oil for deep frying

Method:-

Combine gramflour,riceflour,leaves,

chilli crush,salt,turmeric to afine dough.

Allow tostayfor 25 minutes.

Mash the banana to puree'.

Add lemon juice,banana puree'mix well.

Add 1½tsp oi&cooking soda too.

The batter should be like"pakoda batter".

Deep fry the pakodas in hot oilto

golden crispy brown.Serve hot with tomato ketchup!

CRISPY BOTTLEGOURD SKIN PAKORAS

Measurement of the cup is 100gms or coffee cup.

If the bottle gourd skin,angulargourd skin are young or oldno problem, we can use it.

Peel it carefully,remove the hard part.

Canbe used the seeds after crushing in the mixie.

Gramflour                 1tbsp

Peel                      crushed 1cup

Salt

greenchilli              2-3chopped(aspertaste)

Ginger                   1cmcrushed

Garlic                   2(optional,crushed)

Cumin                     ½tsp

Chillipowder              pinch

Oil forshallow fry

Asafoetida                 pinch

Chopped onion           Legnthwise

Curryleaves               twig

Groundnuts                 crushed tbsp

Seasame seeds               1tsp  

Baking soda                optional

Method:-

Crush garlic & ginger,mix with thecrushed peel, chopped green chilli,onion bits,chilli powder,asafoetida,salt,curryleaves,mix well.

In a wide bowl place gramflour and add the above mixed masala with the fingers,resembled as bread crumbs. Add if you like soda,and makeit as pakoras tight mixture.

Heat oil moderately,and test with one pakora,if it fries well and crispy,then

continue with the remaining dough. 

If needs use little water to the dough.

CRISPY ONION MURUKKU

280gm - Channa flour
180 gm - Rice flour
21/2 tsps - Chilli powder
300 gm - Shallots( blend till smooth)
2tsp - Salt
Water
50gm - Butter or ghee
Oil for frying

Method
Put all the ingredients in a bowl and mix well to form dough.

Fill in a murukku press with a flat disc and press out murukku into hot oil.
When murukku turns golden brown remove from oil.cool them.

Store in an air tight container.

 

 

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