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