Saturday, September 26, 2020

Methi Samosa

Ingredients:
  • maida 2 cups
  • methi chopped 1 cup
  • warm oil to knead
  • warm water to make the dough soft
  • salt to taste
  • oil to deep fry
  • oil 3 tbsp
  • ginger & garlic paste 1 tbsp
  • cooked peas 1 cup
  • cooked potatoes 2 medium
  • coriander powder 1 tbsp
  • jeera powder 1 tsp
  • mustard 1 tsp
  • turmeric 1/2 tsp
  • fennel seeds powder 1 tbsp
  • garam masala powder 11/2 tsp
  • salt to taste


Method:
  • Samosa filling:
  • First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds. t
  • Then add all the dry masala powder and the the potatoes and fry very nicely till it becomes dry.
  • At last add coriander leaves for the flavour.
  • Samosa Crust
  • Take maida mix salt, Methi and warm oil together and make a dough, then use warm water to make the dough soft.
  • Take a big ball of the dough a roll it very thickly.
  • Then cut it into half make a cone and put the above filling into it and close it with the help of water.
  • Repeat the same thing with the other half also.
  • Then heat oil in a kadai to fry the samosa, remember that you should fry the samosa in a low flame.
  • Then enjoy it with any garlic chutney.


Notes:
  • To make crispy ‘samosa crust’, check the flour by making it like a ball, before adding water. That is after you add the oil in the flour, try to make it like a ball and if you can, try to crush it.
  • If it is so, now you can add water and mix the dough. Samosas will come very very crispy in this condition.

Samosa

Ingredients:
  • 4 large boiled potatoes
  • 1 medium onion, finely chopped
  • 2 cup frozen/ fresh peas
  • 1 large carrot, cut into small pieces
  • 2 tablespoons oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cumin seeds
  • 4-5 green chillies, finely chopped
  • 1 teaspoon ginger paste / grated ginger
  • salt and garam masala as per taste
  • 1/2 teaspoon sugar
  • 6 samosa patties
  • 1/2 cup all-purpose white flour
  • water


Method:
  • Boil peas and carrots in water until cooked, and then drain water.
  • Cut boiled potatoes into little cubes.
  • In pot, heat oil. When oil is hot, add the cumin seeds.
  • Wait till they splutter and then, add the chopped onions.
  • Fry onions till golden brown.
  • Add ginger paste / grated ginger and fry for a bit longer.
  • Add the chillies, potatoes, peas, carrots, lemon juice, salt, sugar, and garam masala.
  • Mix well, lightly mashing together ingredients.
  • After thoroughly mixed, remove from heat.
  • Your filling is ready.
  • Now take the samosa patties, put the filling, roll it in the shape of a triangle and seal the edges with a flour and water paste.
  • Your Samosa is ready.
  • Heat some oil in a deep pan.
  • Fry your Samosas to light golden brown and serve hot with mint Chutney or any other Chutney.

Samosa with samosa patties

Ingredients:
  • 2-3 cups of cubed boiled potatoes
  • 1/2 cup of finely chopped onions
  • few cauliflower florets (optional)
  • 1/2 cup of green peas
  • 1/4 cup of chopped green coriander
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • two-three flour( tortillas) samosa patties
  • Red chili powder and salt according to taste.
  • oil for frying


Method:
  • Take some oil in a pan. Fry the onions to golden brown.
  • Put cumin and coriander powder and fry for another minute.
  • Add the boiled potatoes and green peas.
  • Add salt and chilli powder according to taste.
  • Stir for 10-15 minutes.
  • Stir in the chopped green coriander leaves and stir for another minute or so.
  • Your filling is ready.
  • Now cut the flour tortillas lengthwise, put the filling, roll it in the shape of a triangl and seal the edges with a flour and water paste.
  • Your Samosa is ready.
  • Heat some oil in a deep pan.
  • Fry your Samosas to light golden brown and serve hot with mint Chutney or any other Chutney.

Hurigaalu

Ingredients:
  • 1cup Whole Channa
  • 1cup Whole moong dal
  • 1cup Whole green moong dal
  • 1 cup beans
  • 1 cup ground nuts
  • 1 cup peas
  • 2 table spoons sesame seeds
  • 2 table spoons horse gram
  • 5 - 6 red chilies
  • 1 spoon turmeric powder
  • A pinch of Asafetida
  • Salt
  • 1 spoon oil


Method:
  • Soak all pulses over night separately.
  • Drain and dry them in shadow for 4 to 5 hours.
  • Then fry them one by one and make them crispy.
  • Put all of them in a bowl and mix well
  • Grind red chilly, salt, turmeric powder and asafetida powder and grind well
  • Mix the grind masala with the fried pulses and pour one spoon oil
  • So that the masala will stick on the pulses.
  • Serve as evening snack with tea or coffee.


Notes:
  • You can add salt cheedai or fried coconut pieces or curry leaves in this.

Udad Vadai

Ingredients:
  • 1 Cup Udad Dhal
  • 4-5 Green Chilies
  • 1 Pinch Asafetida
  • Salt
  • Oil to fry


Method:
  • Soak Udad dhal for 1/2 hour and grind by adding less water.
  • Add salt, chopped green chilies and asafetida powder.
  • Heat oil in a deep pan and make big vadas buy putting big holes in the center.
  • Turn them occasionally.
  • Remove from fire when they become golden brown.
  • Serve with coconut-ginger chutney.


Notes:
  • Instead of green chilies you can add whole black pepper also.
  • You can add chopped cabbage, greens, onions in the dough to get verities of vada.
  • If the dough is thin, add a little rice flour or rava and mix well.
  • Keep Aside for 10 min. and then make vadas.

Cooked rice Bakoda 2

Ingredients:
  • Take 1 cup cooked rice
  • 1 sp Maida
  • 2 - 4 sp rava
  • 1 onion (chopped)
  • Green chilies or red chilly powder (as per your taste)
  • Asafetida powder
  • ½ ginger chopped
  • salt
  • Oil to fry


Method:
  • Mix them all and make a thick batter.
  • Heat oil and make bakodas.
  • Serve hot.

Cooked rice Bakoda 1

Ingredients:
  • 1 cup cooked rice
  • 1/2 cup channa dal flour
  • 1 onion (chopped)
  • 2 - 4 green chilies
  • salt.
  • Oil to fry


Method:
  • Mix them all in a bowl and make a thick dough
  • Heat oil in a pan and make bakodas out of the dough.
  • Serve hot.

Images:


Poha bakoda

Ingredients:
  • 100 gms Thick Aval/ Poha
  • 1/2 cup Chopped onion
  • 4 - 5 green chilly
  • Salt
  • Onion optional
  • Oil to fry


Method:
  • Wash well and soak Aval for 15 to 20 minutes.
  • Add chopped onions, salt and cut green chilies with that.
  • Make bakodas out of the dough.
  • Serve hot.

Vermicelli Bakoda

Ingredients:
  • 100 gms Vermicelli
  • 1/2 cup rice flour
  • 4 - 5 green chilly
  • ½ sp Red chilly powder
  • Salt
  • Onion optional
  • Oil to fry


Method:
  • Soak vermicelli for 15 to 20 minutes.
  • Add rice flour, salt, red chilly powder and cut green chilies with that
  • Make bakodas out of the dough.
  • Serve hot.

Mozhuna Kadalai (Coated groung nuts)

Ingredients:
  • 1 1/4 rice flour
  • 1 channa dal flour
  • 200 gm ground nuts
  • 2 sp. Red chilly powder
  • ½ sp Garam Masala powder
  • 1 pinch baking soda
  • 1 so. Ghee
  • Salt
  • Oil to fry


Method:
  • Mix all the ingredients in a bowl and add peeled ground nuts.
  • Add water and let the flour coat the nuts.
  • The dough must be thick.
  • Heat oil in a pan and put the dough into small pieces in the oil
  • Make Mozhuna kadalai/Coated ground nutslike this and allow them to become
  • golden brown.
  • Remove from the fire and serve as evening snack.

Rava Bonda

Ingredients:
  • 2 cups rava
  • 2 sp ghee
  • 1/2 cup coconut
  • 2 sp sesame seeds
  • 1 sp red chilly powder
  • 1 pinch asafetida
  • Salt
  • Coconut Oil to fry


Method:
  • Fry rava in ghee.
  • Add water with that and mix well.
  • Keep aside for a while.
  • Add salt, red chilly powder, asafetida and coconut with that and make thick dough.
  • Heat oil and put the dough like bondas and fry them till they become golden brown.
  • Serve hot with any chutney.

Ground Nut Bakoda

Ingredients:
  • 1 1/4 rice flour
  • 1 channa dal flour
  • 200 gm ground nuts
  • 1 onion
  • 2 sp. Red chilly powder
  • 1 pinch baking soda
  • 1 so. Ghee
  • Salt
  • Oil to fry


Method:
  • Mix all the ingredients in a bowl and add cut onion and red chilly powder in that.
  • Peel ground nuts and add with the dough.
  • The dough must be very thick.
  • Heat oil in a pan and put the dough into small pieces in the oil
  • Make pakodas like this and allow them to become golden brown
  • Remove from the fire and serve as evening snack.


Notes:
  • Like this you can prepare keerai (green) bakoda, cabbage bakoda etc., by adding them with the dough.

Cashew Bakoda

Ingredients:
  • 1 1/4 rice flour
  • 1 channa dal flour
  • 200 gm Cashew nuts
  • 1 onion
  • 2 Red Chilly Powder / 2 - 4 green chilly
  • 1 pinch baking soda
  • 1 Ghee
  • Salt
  • Oil to fry


Method:
  • Mix all the ingredients in a bowl and add cut onion and red chilly powder or green chilies in that.
  • Cut cashew nuts and add with the dough.
  • The dough must be very thick.
  • Heat oil in a pan and put the dough into small pieces in the oil
  • Make pakodas like this and allow them to become golden brown
  • Remove from the fire and serve as evening snack.

Onion Bakoda

Ingredients:
  • 1 1/4 rice flour
  • 1 channa dal flour
  • 2 onion
  • 2 - 4 green chilly
  • ½ red chilly powder
  • 1 pinch baking soda
  • 1 Ghee
  • Salt
  • Oil to fry


Method:
  • Mix all the ingredients in a bowl and add cut onion and green chilies in that.
  • The dough must be very thick.
  • Heat oil in a pan and put the dough into small pieces in the oil
  • Make pagodas like this and allow them to become golden brown
  • Remove from the fire and serve as evening snack.

Images:


Rava Bonda

Ingredients:
  • 2 cups rava
  • 2 sp ghee
  • 1/2 cup coconut
  • 2 sp sesame seeds
  • 1 sp red chilly powder
  • 1 pinch asafetida
  • Salt
  • Coconut Oil to fry


Method:
  • Fry rava in ghee.
  • Add water with that and mix well.
  • Keep aside for a while.
  • Add salt, red chilly powder, asafetida and coconut with that and make thick dough.
  • Heat oil and put the dough like bondas and fry them till they become golden brown.
  • Serve hot with any chutney.

Sago Rava Bonda

Ingredients:
  • 1/2 Cup Rava
  • 1/4 Cup Sago
  • 1/2 cup thick butter milk
  • 4 -5 green chilies
  • 1 pinch Asafetida
  • 1 sp rice flour
  • Salt
  • Oil to fry


Method:
  • Fry rava and sago separately without oil.
  • Soak them in the butter milk for 1/2 an hour
  • Add salt, green chilly, asafetida and rice flour with that and make thick dough.
  • Heat oil and put the dough like bondas and fry them till they become golden brown.
  • Serve hot with any chutney.

Bajji

Ingredients:
  • 1 cup Channa dal Flour (Besan)
  • 1 Potato
  • Salt
  • Chilly Powder
  • A pinch of baking powder
  • 1/2 spoon Ajwan
  • A pinch Asafetida
  • A pinch of Saffron Colour
  • Oil to fry


Method:
  • Slice the potato (thin)
  • Add besan, red chilly powder, baking powder, Ajwan, Asafetida, Saffron color in a bowl.
  • Add water and make a thick batter.
  • Keep as it is for 1/2 an hour.
  • Pour oil in a deep frying pan.
  • Dip potato slice in the batter and carefully put it in a oil.
  • You can put 4~5 Bajjis at a time.
  • Take them out when they become golden brown and serve with Coconut Chutney or
  • Sauce as per your wish.


Notes:
  • Other than potato you can also use Green Plaintain, Egg Plant (Brinjal), Onion, big green chilly also.

Images:




Alu Tikka

Ingredients:
  • 1 Cup soaked 'Kabuli' Channa (White)
  • 2 Potatoes
  • 2 Onions
  • 1 inch Ginger piece
  • 2 - 3 Garlic flakes
  • 1 spoon mustard seeds
  • 1 spoon turmeric powder
  • 1 spoon red chili powder
  • 1 spoon coriander powders
  • 1 small lemon size tamarind
  • 1 spoon Garam Masala
  • 1 small piece Jaggery
  • 1/4 coconut (optional)
  • 2 - 3 Cloves
  • Ghee or Vegetable shortening to fry 'Tikka'
  • Salt
  • Oil for seasoning
  • 1/4 spoon baking powder
  • 1 Onion (For Garnishing)
  • 1 Tomato (For Garnishing)
  • Some Coriander leaves (For Garnishing)


Method:
  • Put soaked Channa and potato in a pressure cooker and cook them by adding some salt and baking powder.
  • Take a hand full of cooked Channa, onion and ginger, coconut, garlic, clove and put them in a mixer grinder and grind them well.
  • In a pan pour oil and make seasoning with mustard seeds. Add the grinded Masala and fry well.
  • Add turmeric powder, red chili powder, coriander powder and tamarind water.
  • Bring them to a boil and add cooked Channa.
  • Add salt and allow the Channa to boil for 10 minutes
  • Put Garam Masala powder and Jaggery mix well.
  • Let it cook for a while. Allow it to become some what thick.
  • Remove from the fire and keep aside.
  • Now smash the cooked potatoes and add salt and turmeric powder in that.
  • Mix well and make 1/2 inch 'Tikka' like vada.
  • Keep a tava and place the 'Tikka' in the corner of the tava.
  • You turn all the 'Tikka' one by one like a circle.
  • Remove one and keep it in the center and pour ghee or vegetable shortening on that and turn it fry well.
  • Like this make all the 'Tikka' and keep aside.
  • Now put 2 to 3 Tikka in a plate and pour some Chole masala on that garnish with chopped onions, chopped coriander and sliced tomato.
  • Serve as evening tiffen.


Notes:
  • You can pour lemon juice on that before serving.

Rice Vadai

Ingredients:
  • Boiled rice 2 cup
  • Coconut 1 cup
  • Red chilly 5 -6
  • Asafoetida 1 pinch
  • Salt
  • Oil to fry


Method:
  • Soak rice for about 1 hour.
  • Add little water while grinding.
  • Add red chilly, salt, coconut and asafoetida and grind.
  • Keep oil in a pan and heat.
  • Now you can make vada and take then while they become golden brown.


Notes:
  • This vada will absorb more oil but for its taste we can make this once in a while :)

Kunukku

Ingredients:
  • Rice 1 cup
  • Channa dal 3/4 cup
  • Thur dal 1 table spoon
  • Udath dal 1 table spoon
  • Salt
  • Red Chilly 5 -6
  • Oil to fry


Method:
  • Soak rice and dals for about 1/2 an hour.
  • Then grind it coarsely, by adding salt.
  • Add less water while grinding.
  • Pour oil in a pan and let it heat.
  • Take a hand full of dough and put little, little bakodas in the oil.
  • Fry them till they become golden brown.
  • That is all, your kunukku is ready to serve.
  • Very good snack for rainy evening:)

Sago Bonda 2

Ingredients:
  • 200 gms Sago (wash and soak)
  • 1/4 kg Potato (cooked)
  • 1 Onion
  • 1 inch Ginger
  • 1/2 cup coconut
  • 2 - 4 Green chilly
  • 1 sp sesame seeds
  • Salt
  • Curry leaves
  • Cumin seeds
  • 1 sp kis mis (dried grapes)
  • 5 - 6 Cashew nuts
  • 1 sp sugar
  • Oil to fry
  • Few drops of lemon juice (optional)


Method:
  • In a bowl put cooked potatoes, finely chopped onion, soaked sago, salt and cumin seeds and mix well.
  • keep it aside.
  • Now add coconut, sugar, sesame seeds, paste of green chilly and ginger, few drops of Lemon juice, cut cashew nuts and dried grapes in a bowl and mix them
  • well.
  • Make balls out of the second mixture.
  • Take some dough from the first mixture that is potato mixture and shape it like a cup.
  • Now put the prepared ball in this cup and close it and again make it like a ball.
  • You can make ‘patties’ instead of balls.
  • Do all the dough like this.
  • Put the balls in the oil and fry them till they become golden brown.
  • Remove from the fire and serve with tomato sauce or chutney.

Nada (Ribbon) Bakoda 2

Ingredients:
  • 2 Rice flour
  • 1 1/2 Channa dal flour
  • 2 sp ghee to mix with the dough
  • A pinch baking soda
  • 1 1/2 Red chilly powder
  • Salt
  • Oil to fry


Method:
  • Put all the dough in a bowl and put salt, baking soda and ghee.
  • Mix well.
  • Then add water and mix well & make a thick batter
  • Put it in the ’nadabakoda maker’ and make ribbon bakodas in hot oil.
  • Turn it once or twice when it is in the oil.
  • Remove it from the oil when it becomes golden brown.
  • This will be very crispy and you can keep this for many days.

Nada (Ribbon) Bakoda 5

Ingredients:
  • 4 cups rice flour
  • 1 cup processed channa dal powder
  • 4 - 6 garlic flakes
  • 1/2 coconut
  • 10 red chilies
  • Salt
  • Oil


Method:
  • Grind garlic, red chilly and coconut and make like a paste.
  • Put rice flour and processed channa dal powder in a bowl and add the paste.
  • Add salt and water and make a thick batter
  • Heat oil and make ribbon bakodas out of the batter
  • Remove the ribbon bakodas when they become golden brown.

Nada (Ribbon) Bakoda 4

Ingredients:
  • 2 cups rice flour
  • 1/2 cup processed channa dal powder (pottu kadali powder)
  • a pinch – asafetida
  • ½ sp red chilly powder (optional)
  • Salt
  • Oil to fry


Method:
  • Just fry the rice flour and mix with all other ingredients.
  • Mix them well and make a thick batter
  • Heat oil in a pan and make ribbon bakodas .
  • Remove them when they become golden brown.

Nada (Ribbon) Bakoda 3

Ingredients:
  • 4 cups channa dal flour
  • 1 cup rice flour
  • 10 green chilies
  • 50 gms ginger
  • 1/2 cup coconut milk
  • Salt
  • Asafetida
  • Oil to fry


Method:
  • Grind green chilies and ginger.
  • Put rice flour and channa dal flour in a bowl and add ginger green chilly paste.
  • Add salt, coconut milk and mix well.
  • Heat oil in a pan and make ribbon bakodas out of the batter.
  • Remove them when they become crispy and golden brown.

Nada (Ribbon) Bakoda

Ingredients:
  • 2 Cups Rice
  • 1 Cup Channa dal
  • 2 sp Thur dal
  • 10 - 12 Red chilly
  • A pinch baking soda
  • 1 Tab sp Ghee / butter
  • Salt
  • Oil to fry


Method:
  • Put all the ingredients in a container and grind them by giving it to a ’Flour mill’
  • After grinding, put salt, baking soda and ghee / butter.
  • Mix well.
  • Then add water and mix well and make a thick batter
  • Put it in the ’nadabakoda maker’ and make ribbon bakodas in hot oil.
  • Turn it once or twice when it is in the oil.
  • Remove it from the oil when it becomes golden brown.
  • This will be very crispy and you can keep this for many days.

Vada Pav

Ingredients:
  • 1 pack Pav (Bun)
  • 1/4 kg boiled potatoes
  • 1/2 tsp mustard seeds
  • Few curry leaves
  • 2 - 4 Green chillies
  • 1/2 tsp turmeric powder
  • Finely chopped coriander leaves
  • 1/2 tsp lemon juice
  • 1 cup bengalgram flour (besan)
  • 2 tbsp rice flour
  • 1/2 tsp red chilli powder
  • 1/4 sp asafoetida
  • Salt as per taste
  • 2 sp Green chutney
  • 2 sp Sweet Chutney
  • Oil to fry


Method:
  • In a pan pour 2 sp oil, add mustard and make seasoning.Add green chillies, turmeric, curry leaves and boiled mashed potatoes.
  • Add salt and cook for 2 minutes.
  • Add lemon juice and finely chopped coriander leaves.
  • Make balls of these.
  • Make a thick batter with bengalgram flour, rice flour, salt, asafoetida and red chilli powder.
  • Make a thick dough, like bajji batter.
  • Heat oil, dip the potato balls in the batter and deep fry till golden brown.
  • Cut the bun into half only on three sides and spread green chutney on one side and sweet chutney on other.
  • Keep the vadas in between and serve hot.

Cabbage Pakodas

Ingredients:
  • 1 cup Gram Flour (kadalai maavu)
  • 1/2 tsp Red Chilly powder
  • 1 1/4 cup Rice Flour
  • 1 1/2 cup finely chopped cabbage
  • Few Cashews
  • 1/4 sp asafetida
  • Few curry leaves
  • Salt to taste
  • Oil for frying


Method:
  • Mix all the ingredients well and add little water to form a dough.
  • Make small balls of it and deep fry in hot oil.
  • Strain out excess oil on a tissue paper.
  • your Cabbae Pakoda is ready to serve.
  • Serve with tomato ketchup or any chutney.

Maida Methi Mathris

Ingredients:
  • 2 cup Maida
  • 1/4th cup fine Rava
  • 1/4 cup chopped fresh fenugreek leaves
  • 2 tsp Salt
  • 1/2 tsp whole Black Pepper (coarsely cracked)
  • 1/8th tsp Baking Powder
  • 2 tblsp Curd / Plain Yogurt
  • 7 tblsp warm Water
  • 4 tblsp melted Ghee / Oil
  • Ghee / Oil for deep frying


Method:
  • Mix the flour, salt ,cracked pepper and baking powder in a bowl.
  • Add the ghee and rub between your palms until it takes the form of breadcrumbs.
  • Add chopped fenugreek leaves with this.
  • Combine the curd with water and and form a pliable but firm dough using this liquid.
  • Cover with the damp cloth and set aside for 30 minutes.
  • Divide the dough into small balls and roll out all the balls.
  • Heat the ghee / oil in a kadhai or deep-frying pan.
  • Fry the rolled mathris in a batch over moderate heat.
  • Do not allow the rounds to become brown, they should remain pale gold in color.
  • Remove and drain on paper towels.
  • Repeat the process for frying all mathris.
  • Well sealed, they will keep for 2-3 weeks.
  • Very tasty snack with the smell of fenugreek.

Gobi 65

Ingredients:
  • Cauliflower- 1 big flower
  • Gram Flour-2 tsp
  • Rice Flour- 1tbsp
  • Corn flour-2tbsp
  • Maida-2tbsp
  • Chili Powder-2tsp
  • Turmeric Powder -1/4 tsp
  • Soy sauce-2tsp (optional)
  • Ginger garlic paste-1tsp
  • Tomato Ketchup-1 tsp
  • Baking Soda-1 pinch
  • Kesari Powder
  • Ajino-moto-2 pinch
  • Salt to Taste
  • Oil for frying


Method:
  • Wash and Cut the cauliflower into small flower.
  • Heat a pan full of water, add salt and bring to a boil.
  • Drop the cauliflowers and half cook them.
  • Remove from heat and drain it.
  • Or you can wash the cauliflower and put some salt on it.
  • Micro Wave it for 3 min.(one full tiffen plate).
  • Then add chilly powder,ginger garlic paste,gram flour,rice flour,corn flour,maida,
  • soy sauce, turmeric powder,baking soda, kesari powder, ajiomoto and salt.
  • Mix it them well and deep cauliflower in that.
  • Fry oil till golden brown.
  • Serve hot with chutney or sauce.

Images:






Punjabi Dahi Bada

Ingredients:
  • 1 cup urad dal
  • ½ kg yoghurt
  • 2 tsp roasted cumin powder
  • 1 tsp red chilly powder
  • 1 tsp kala namak
  • salt to taste
  • 1 inch ginger
  • oil for frying
  • 3 tbsp chopped coriander leaves
  • 15-20 raisins
  • 2 -4 green chilly
  • mint chutney
  • tamarind chutney


Method:
  • Wash and soak the dal in cold water 6 to 8 hours.
  • Next day, strain and grind to a smooth paste.
  • Whisk into the batter 1/2 tsp salt, 1/2 tsp red chilly powder and raisins.
  • Heat oil in a deep pan.
  • Drop tablespoons of batter in it and fry until light golden.
  • Remove, drain on absorbent paper.
  • Put the bada in hot water. Leave for 2 minutes.
  • Drain, squeeze out the water between the palm of your hands.
  • Whisk the yogurt well with kala namak and salt to taste.
  • To serve, place the badas on a plate and cover with yogurt.
  • Drizzle mint chutney and tamarind chutney.
  • Sprinkle red chilly powder, cumin powder.
  • Garnish with coriander leaves, ginger and green chilly.

Eggplant Pakodi - Vankayalu Pakodi

Ingredients:
  • 10 -12 small eggplant (vankayalu)
  • 1/2 cup Besan flour
  • 2 - 3 sp red chillypowder
  • 1 sp Ajwan (omam in Tamil)
  • 1/2 sp Saffron colour
  • Salt to taste
  • oil to fry
  • If you want to stuff, prepare alu masala as per your taste.


Method:
  • Dont remove the stem of the eggplant.
  • Wash clean and cut into 4 without spoiling the stem.
  • Cut the eggplant like this +
  • Just steam the eggplants for about 5 min. That is half cook the eggplants.
  • Mix red cilly powder, ajwan and salt.
  • Stuff this in eggplants.
  • (If you want to stuff potato please make potato curry of your choice and stuff.)
  • Keep them in a plate.
  • Now pour some water in a bowl and put the flour, 1/2 sp red chilly powder, Salt, 1/2 sp ajwan and saffron colour.
  • Make it like a thick paste.
  • Dip the eggplants by holding the stem.
  • Deep fry in hot oil. Remove when they are golden brown.
  • Serve with chutney or tomato ketchup.

Batata Vada and Vada Pav

Ingredients:
  • 6-8 medium sized boiled potatoes
  • 2 cups besan
  • oil for frying
  • salt
  • 4 pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun or sandwich bread.
  • To prepare Masala
  • 1 small piece ginger
  • 4-5 flakes garlic
  • 4-5 green chilies
  • 1/2 cup coriander leaves (chopped)
  • For tempering
  • 1 tea spoon turmeric powder
  • curry leaves
  • 1 teaspoon mustard seeds
  • 2 teaspoon oil


Method:
  • Grind ginger, garlic and green chilies together into a paste.
  • Peel and smash potatoes with a potato masher or simply grate them.
  • Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
  • Then take 2 teaspoons oil in a kadai. Add mustard seeds.
  • When they splutter, add turmeric powder and curry leaves.
  • Pour this tempering on the mashed potatoes and mix gently.
  • Make small balls of mashed potato mixture. (You can flatten the balls if you like)
  • Add some salt, turmeric powder and chili powder to the gram flour.
  • Add water gradually and keep mixing with a sppon or wire whisk.
  • Remove lumps if any.
  • The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
  • Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil.
  • If the batter immediately turns soild and float on the surface of the oil, the oil is ready.
  • Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before
  • they are actually done from the inside.
  • Now dip each ball/flatten potatoes in the batter, and put like bajji like this, deep fry all the vadas until
  • golden. Remove on a paper towel and drain.
  • Batata Vadas are ready.
  • For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner
  • surfaces of it.
  • Place the vada in it. Serve hot.


Notes:
  • Instead of adding whole curry leaves, you can grind them along with the ginger-garlic paste to bring out their flavor.

Crispy Corns

Ingredients:
  • Fresh corns 1 cup
  • Maida 3 tab sp
  • Besan 3 tab sp
  • Salt
  • Red chilly powder
  • oil to fry


Method:
  • Boil corns along with salt and water.
  • In a bowl put maida, besanl, salt and chilly powder.
  • Drain cooked corns.
  • Mix the boiled corns with them.
  • No need to add water.
  • Make the dough thick.
  • Fry the corns in oil till golden brown and serve hot as evening snack with hot tea.


Notes:
  • Like this you can use baby corn and fry them.

Paneer Bakoda 2

Ingredients:
  • Paneer - 1/4 kg
  • Basan flour - 1 cup
  • Rice flour - 3/4 cup
  • 2 tbsp Cornflour
  • Salt
  • Pepper
  • For Garnishing:
  • Oil-1 tsp
  • Jeera Seeds- 2 tsp
  • Mint leaves-a bunch
  • Red Chillies
  • Green Pepper
  • Chat Masala- 1 tsp


Method:
  • Cut Paneer into inch long pieces.
  • Mix Basan, rice flour, salt, pepper, corn flour in a mixing bowl with water into a thick, sticky paste.
  • Immerse paneer into the flour.
  • Drop paneer into hot oil.
  • Deep fry on medium till golden brown.
  • Garnishing:
  • Chop the green chillies into small pieces finely.
  • Heat oil in frying pan. Add Jeera seeds, chillies.
  • Sprinkle chat masala powder and add salt, pepper.
  • Finally add mint leaves to the ingredients.
  • Mix with Paneer Pakoras in the pan.
  • garnish the pakoras and serve hot with Tomato Sauce.

Green Moong - Palak Pakoda

Ingredients:
  • 2 cups Green Gram
  • 2 - 4 tab.sp Rice flour
  • 1 bunch Spinach
  • 1 Onion
  • 3 Green Chillies
  • 1 pinch Turmeric Powder
  • Salt to taste
  • Oil to fry


Method:
  • Soak Moong Dal for 1 hour.
  • Dry palak after washing and cut them . Keep this aside.
  • Chop onion In a mixer take Moong Dal, ginger, chilli and grind it.
  • Dont add more water while grinding otherwise the mixture will be thin.
  • Take this mixture in a vessel and add Palak, onion, rice flour and turmeric.
  • Mix it well.
  • Add salt to it.
  • Heat oil on medium high and deep fry the mixture in the form of pakoras until brown.
  • Serve it hot with Tomato Sauce.

Fresh Methi Leaves Pakoda

Ingredients:
  • 3/4 cup fresh Methi leaves
  • 1/2 tea spoon half crushed Dry Dhaniya
  • 1 teaspoon Garam Masala
  • Jeera Powder one tbsp
  • Dhaniya Powder one tbsp
  • 1/2 tea spTurmeric powder
  • Salt to taste
  • Red Chilli powder
  • Green Chillies 2 finely chopped
  • Ginger 1 inch finely chopped
  • Ajwain a pinch (optional)
  • 1 teaspoon Garlic finely chopped
  • 1 1/2 cup besan flour
  • 3/4 rice flour / 1/2 cup rava
  • 1/2 teaspoon of Baking Powder
  • 1 Onion (finely chopped) optional
  • Oil for frying


Method:
  • First of all mix all of the ingredients given above.
  • Make a batter of slightly thick consistency (like cake).
  • Mix in the chopped onion & Keep for 10 minutes.
  • Now heat the oil and fry small portions of this mixture on a medium flame till they turn brown.
  • Serve hot with green fried Chillies & Onions. Enjoy this dish.
  • Great appetizer for the parties.


Notes:
  • If you do not have fresh methi leaves you can use dried methi leaves same quantity put them in water for 1 hour.
  • You can use Palak, drum stick leaves or any other green instead of Methi leaves and make pakodas.
  • Those pakodas are called as KEERAI PAKODA

Cashew Pakodas

Ingredients:
  • Cashewnut (unsalted) 200gms
  • Chana Flour 2cups
  • rice flour 1 1/2 cups
  • Curry leaves
  • garlic 2-3 cloves (optional)
  • salt
  • Red chilly powder 2 sp.oil 1 tsp
  • oil for deep frying


Method:
  • Grate garlic and add all ingredients will less water.
  • The mixture should be really hard in consistency.
  • Heat oil and put small portions of the mixture into it and fry them till golden brown.
  • Remove them when they become golden brown.
  • Serve with tomato ketchup.
  • Can store it for a week in airtight container

Bombay Rava Pakoda

Ingredients:
  • Rava:200 gms
  • Asafoetida powder: a pinch
  • Green Chillies:4 or 5
  • Onions: 3
  • Sour Curd:1 cup
  • Coriander leaves:a bunch
  • Ginger Garlic paste:1 tablespoon
  • Chilli powder:1 tea spoon.
  • Salt: to taste
  • Oil: to deep fry.


Method:
  • Mix all the ingredients except oil into a stiffer dough.
  • Keep the mixture for 30 min.
  • Deep fry this mixture into pakoras as usual.
  • Serve with Tomato-Chilly Chutney.
  • This is really easy-to-make and tasty recipe which suits all occasions.

Mirchi Pakoda

Ingredients:
  • besan flour: 1 1/2 cup
  • Rice flour : 1 cup
  • Chilli powder : 1/2 tsp (optional)
  • Black pepper : 2 tsp (broken)
  • Coriander seeds : 1 tsp(broken)
  • Big size Green chilly : 4-5
  • salt : 1/4 tsp
  • Vegetable Oi


Method:
  • First take a small bowl and pour the Gram flour add the chili powder, black pepper, coriander, salt for taste.
  • Next pour water for this mix and the mix should be very thick.
  • After that Cut the green chilies into pieces.
  • Then take all the pieces and put in the mixture. Mix well.
  • Heat oil in a pan and make pakodas.
  • Serve with hot MASALA TEA.

Semiya Pakoda

Ingredients:
  • 1 Cup Semiya
  • Rice flour as required to make pakora dough
  • 4 Green Chilli, chopped
  • 2 Onions, chopped
  • curry leaves
  • Salt to taste


Method:
  • Boil/soak Semiya in water for 5-10 minutes.
  • When you touch it, it should be soft.
  • Keep it aside till it cools down.
  • Add rice flour and mix with cooked semiya.
  • You need to add rice flour till it forms a pakora dough.
  • Add chillies, onions, curry leaves and salt according to your taste.
  • Fry it in hot oil, turning over so it gets golden brown colour.
  • Serve with ginger chutney or just like that.

Quick Pakoda

Ingredients:
  • 1 cup leftover ldly batter
  • 1/4 cup Rice flour
  • 2 Green Chillies (chopped)
  • 1/2 tsp Ginger Garlic paste
  • Little salt
  • Oil to deep fry
  • One Small Onion (chopped nicely)


Method:
  • Mix well all the above ingredients.
  • Allow the oil to heat enough.
  • Take the batter with hand and drop in the oil like small pakodas.
  • Deep fry them and serve hot with sauce.

Moong dal Pakodi 2

Ingredients:
  • 1 cup Moong Dal (Yellow)
  • 2 onions
  • 3 to 4 green chillies
  • A pinch of Asafoedita
  • A pinch of turmeric
  • Salt as per taste
  • A pinch of Eno Fruit salt (optional)
  • Bunch of Coriander leaves
  • Oil for frying


Method:
  • Soak Moong Dal for 1 hr and grind to a Coarse mixture.
  • To this add finely chopped onions, finely cut green chilies and the finely cut coriander leaves.
  • Add turmeric,salt,hing,eno fruit salt and mix well.
  • Make pakodas in hear oil and deep fry in oil.
  • When the pakodas turn golden take it out and drain the oil on a kitchen napkin.
  • The Pakoras are ready to be served.
  • This can be had with Coconut chutney or Tomato Sauce.

Chawal ka Pakoda

Ingredients:
  • 1 cup cooked rice
  • 1 bunch of fresh coriander leaves
  • 4 to 5 strings of mint leaves
  • 3 green chillies
  • a pinch of hing
  • 1 cup of besan
  • salt to taste
  • oil for frying the pakodas


Method:
  • Mix cooked rice and all other ingredients well.
  • Add water only if required.
  • Once the batter is made, add around 3 to 4 teaspoons of oil to it and mix well again.
  • Heat oil in a kadai add teaspoons ful of the batter in it and fry on low flame till pakoras are golden brown.
  • Serve it hot with mint chutney.

Vermicelli Bakoda

Ingredients:
  • 100 gms Vermicelli
  • 1/2 cup rice flour
  • 4 - 5 green chilly
  • ½ sp Red chilly powder
  • Salt
  • Onion optional
  • Oil to fry


Method:
  • Soak vermicelli for 15 to 20 minutes.
  • Add rice flour, salt, red chilly powder and cut green chilies with that
  • Make bakodas out of the dough.
  • Serve hot.

Cauliflower Pakodas

Ingredients:
  • Gram flour(Besan)-2 cups
  • Rice flour -one cup
  • 2 tablespoons of Red chilly powder
  • A pinch of Baking powder
  • Salt to taste
  • 3 cups of water
  • Oil to deep fry
  • 2 - 3 cups Cauliflower florets


Method:
  • Add the flours,salt,chilly powder ,Baking soda with sufficient of water.
  • Dont pour so much of water batter must be somewhat thick.
  • Wash and half cook florets in salted water and put them in the batter.
  • Heat the oil in a saucepan and deep fry these florets till golden brown.
  • Remove from oil and serve hot with green chutney or Tomato sauce.

Vada - Cabbage Vada

Ingredients:
  • 1/2 cabbage of small size
  • shredded coconut 2 to 3 tbsp
  • Toor Daal 3/4 cup
  • Long Grain raw Rice 3/4 cup
  • 2 tbsp --Red Chilliy Powder or 10 to 12 dry red chillies
  • A pinch of Hing
  • Salt to taste
  • Oil for deep frying


Method:
  • Soak rice & toor daal in water for a couple of hours, wash, rinse and grind coarsely.
  • Grind shredded coconut, dry red chillies or chilli powder adding a little water.
  • Add this with the ground flour.
  • The dough should be like vada dough.
  • Add salt and hing to this dough.
  • Wash cabbage and cut into small thin pieces or thin shredder to shred it.
  • Mix shredded cabbage to the vada dough and keep it for 15 minutes.
  • Heat up oil in a kadai and take mixture of the dough in your right hand make it like vada.
  • Fry them until they turn dark red and remove and serve either very hot or semi hot or cold.


Notes:
  • Leftovers can be kept in the fridge and served later heating.
  • These taste very good as snacks or as a fried side dish at luch or dinner.
  • Also cabbage can be substituted by onion, spinach, methi leaves, cauliflower etc.
  • Cabbage and onion combination is also good. These are the vegetables I have tried so far.
  • The basic dough preparation is same except you can
  • choose whatever vegetable you like.

Images:


Cabbage Pakoda

Ingredients:
  • Cabbage - 1/4 th
  • Onion - 1(small)
  • Green chillies - 6
  • Besan - 1 cup
  • Rice flour - 2 - 4 tbs
  • garlic ginger paste - 1/4th tsp
  • Zeera powder - 1/4th tsp
  • Dhaniya powder - 1/4th tsp
  • salt - to taste
  • chilli powder - 1/2 tsp
  • oil - for frying


Method:
  • Cut cabbage, onions, green chillies and add salt, besan, garlic ginger paste, rice flour, zeera powder, dhanniyaa powder, chilly powder.
  • Mix them well with water and deep fry as pakodas and eat hot hot.

Bambino Vada

Ingredients:
  • 200 gms Potatoes
  • 20 gms Groundnut powder (optional)
  • 20 gms Dry coconut powder (optional)
  • 20gms rice flour
  • 6-8 Green chillies
  • 1 Bunch Coriander leaves
  • 1 Bunch mint leaves
  • curry leaves
  • 1/2 tsp Coriander powder
  • 1" piece ginger
  • 1/2 tsp turmeric powder
  • oil to deep fry
  • Salt to taste


Method:
  • Boil Bambino and potatoes separately, strain and keep aside.
  • Chop green chillies, coriander leaves, mint leaves, curry leaves and mix well with mashed potatoes.
  • Add turmeric powders, coconut powder, groundnut powder, rice flour and salt.
  • Finally add Bambino and mix well.
  • Shape them into round vadas and deep fry them till golden brown.
  • Serve hot with Coconut Chutney.. Enjoy!!!

Channa Ragada

Ingredients:
  • To make the cutlet:
  • 3 Potato
  • 1/4 tblsp Coriander Leaves
  • 1/2 tblsp Garam Masala
  • 1/4 tblsp Cumin Seed
  • 1/4 tblsp Turmeric
  • Bread crumbs
  • Oil
  • To make ragada:
  • 1 tblsp Chaat Masala Powder
  • 1/2 tblsp Ginger Garlic Paste
  • 1/2 Cup Chana
  • 1/4 tblsp Baking Soda
  • 4 tblsp Oil
  • 1/4 cup Curd
  • 1 Onion
  • 1 Tomato
  • 1/2 tblsp Garam Masala
  • 1/4 tblsp Turmeric
  • 1/2 tblsp Red chili pepper
  • Coriander Leaves


Method:
  • How to make ragada patties:
  • Boil, peel and mash the potatoes well.
  • Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.
  • Mix and knead well into a dough.
  • Now, add the bread crumbs and knead well.
  • Divide the dough into balls.
  • Press each ball with hand so that it would make into a round patty.
  • Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
  • Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
  • To prepare the ragada:
  • Wash and soak channa for about 6 - 8 hours.
  • Boil channa with baking soda in pressure cooker till soft.
  • Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
  • Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry.
  • Now add tomatoes and salt.
  • Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
  • Now, add the boiled channa, enough water, curd and mix well.
  • Cover and cook on medium heat for 3-4 minutes.
  • To serve cutlet ragada:
  • Prepare tamarind chutney and mint chutney.
  • Take the serving plate, put two cutlets in the plate.
  • Pour the ragada on the cutlets.
  • Sprinkle chopped onions and coriander leaves.
  • Sprinkle a pinch of chat masala powder and serve hot.

Moong dal Pakodi

Ingredients:
  • 100 gms Mung Dal
  • 1 1/2 tsp Salt
  • 2 Red chilly
  • 1 tsp Dhaniya
  • 3 - 4 Curry Leaves
  • 1 pinch Haldi
  • 1 pinch Soda
  • 2 cup Oil for frying pakories


Method:
  • Soak the dal for 5-6 hours.
  • Strain it and grind in a grinder.
  • Now take the dal and add salt, red chilly powder, dhaniya and soda.
  • Mix well.
  • Heat oil in a kadahi and fry pakories of small size to a golden brown color.
  • Serve with Ketchup.

Maida Mathris - Maida Chips

Ingredients:
  • 2 cup Maida
  • 1/4th cup fine Rava
  • 2 tsp Salt
  • 1/2 tsp whole Black Pepper (coarsely cracked)
  • 1/8th tsp Baking Powder
  • 2 tblsp Curd / Plain Yogurt
  • 7 tblsp warm Water
  • 4 tblsp melted Ghee / Oil
  • Ghee / Oil for deep frying


Method:
  • Mix the flour, salt ,cracked pepper and baking powder in a bowl.
  • Add the ghee and rub between your palms until it takes the form of breadcrumbs.
  • combine the curd with water and and form a pliable but firm dough using this liquid.
  • Cover with the damp cloth and set aside for 30 minutes.
  • Divide the dough into small balls and roll out all the balls.
  • Heat the ghee / oil in a kadhai or deep-frying pan.
  • Fry the rolled mathris in a batch over moderate heat.
  • Do not allow the rounds to become brown, they should remain pale gold in color
  • Remove and drain on paper towels.
  • Repeat the process for frying all mathris.
  • Well sealed, they will keep for 2-3 weeks.


Notes:
  • You can add Methi leaves in this to get Methi Mathris.

Paneer Bakoda

Ingredients:
  • 250 gms Paneer
  • 1 cup Besan Flour
  • 2 sp Rice flour
  • 2 tsp Oil
  • 1 1/2 tsp Salt
  • 1/2 tsp Red chili powder
  • 1-2 Chopped Green Chillies
  • 1/2 cup Water


Method:
  • Mix first set of ingredients well.
  • Beat in a blender for 4-5 minutes.
  • Let batter rest 1/2 hour in a warm place
  • Cut the paneer into thick cubes.
  • Sprinkle little salt, chili powder on the cubes
  • Deep fry in oil
  • Drain on paper towels and serve immediately.
  • Serve the paneer pakora with coriander or mint chutney

Bhel Puri

Ingredients:
  • 2 cups of boiled chopped potatoes
  • 1 1/2 cup chopped onions
  • 1/2 cup chopped coriander leaves
  • 1 1/2 cup grated carrots
  • 2-3 tsp red chilli powder/ fienely chopped green chilies
  • 2 cups sev
  • 6 cups of rice crispies (Pori)
  • 10-15 rice vadas
  • 3/4 cup sweet chutney
  • 3/4 cup hot chutney
  • 1/4 cup mint chutney
  • 2-3 tsp chat masala
  • Salt to taste
  • 2 tablespoon of oil(optional)
  • Juice of one big lime
  • For Mint Chutney:
  • 1/2 cup mint leaves
  • Juice of one big lime
  • Salt to taste
  • 1 tsp chopped ginger
  • 1 1/2 tsp chopped garlic
  • 2 tbsp chopped onions


Method:
  • Blend all the above to a smooth paste using some water.
  • For each serving of the bhel puri, mix together in a individual serving bowl.
  • One portion each of the potato, carrots, onions, rice vadas, rice crispies, pori and sev.
  • Mix well. The rice vadas should be crushed before mixing
  • them in.


Notes:
  • you can use cooked peas also.

Images:


Sago Soft Bakoda

Ingredients:
  • 100 gms Sago
  • 4 - 5 green chilies
  • 1/2 sp red chilly powder
  • 1 onion
  • 1/2 cup thick butter
  • Salt
  • Oil to fry


Method:
  • Soak sago in thick butter milk for 2 hours.
  • Cut onion, green chilies and add them with soaked sago and mix well.
  • Add salt and red chilly powder and mix well.
  • Heat oil and make bakodas
  • Serve hot.

Images:




Pani Puri 2

Ingredients:
  • Pani Puris, also commonly called Gol gappas by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled.
  • 250g Pani Puri or gol gappa
  • 125g black chickpeas
  • 100 gms steamed bean sprouts (lentils should just begin to sprout) - optional
  • 125g potatoes, boiled and coarsely mashed
  • 1 bunch of mint leaves
  • 1/2 bunch of coriander leaves
  • salt to taste
  • 1/4 tsp chilly powder
  • 6 tbsp pani poori masala
  • mint chutney
  • tamarind chutney


Method:
  • Grind the mint and coriander leaves into a paste.
  • Mix pani puri masala in 2 liters of cold water.
  • Add mint and coriander paste and the ice cubes.
  • Wash chick peas and soak overnight.
  • Next day, boil in a pan or pressure cook with water and salt, until soft.
  • Drain and keep aside.
  • Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using.
  • Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
  • Top with a little mint and tamarind chutney.
  • To eat, dip each gol gappa into the prepared water and eat.


Notes:
  • If you want you can prepare mint and coriander paste and keep in the feezer.
  • Or you can make cubes out of that paste and store them easily to use when ever you need.

Sago Bonda

Ingredients:
  • 200 gms Sago (wash and soak)
  • 1/4 kg Potato (cooked)
  • 1 Onion
  • 1 inch Ginger
  • 2 - 3 sp Channa flour (besan)
  • 1 - 2 sp Red chilly powder
  • 1 pinch backing soda
  • Salt
  • Curry leaves
  • Cumin seeds optional
  • Oil to fry


Method:
  • Add all the ingredients in a bowl and mix well.
  • Make balls out of the dough and pour oil in a pan and heat.
  • Put the balls in the oil and fry them till they become golden brown.
  • Remove from the fire and serve with tomato sauce or chutney.

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