UPMA WITH PUFFED RICE

Ingredients:
4-5 cups puffed rice (maramaraalu)
1 onion, chopped
1 small cucumber, chopped
Juice of 1/2 lemon
3-4 slit green chilies
1 tbsp chopped coriander leaves
A few curry leaves
1/4 tsp turmeric powder
1/2 cup puffed Bengal gram, coarsely powdered
Salt to taste
For the seasoning:
2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp cumin

Procedure:

1. Clean puffed rice, wash and drain. Keep it aside.
2. Heat oil in a wok and prepare the seasoning.
3. Add chopped onions, cucumber, slit green chilies, curry leaves and fry till onions turn pink in color.
4. Add salt, turmeric powder and puffed Bengal gram powder to the puffed rice and mix.
5. Add this mix to the onions and mix well.
6. Cover the wok and cook on a low flame till the contents become hot, stirring in between.
7. Add lemon juice and coriander leaves.
8. Serve hot.
9. 
   Variations:
10. Add a few finely chopped potato pieces to the onions.
11. Add 1 tomato, chopped to the seasoning towards the end. Can be prepared without onions.

Dahi Vada(perugu vada)

ingredent

Urad dal (Minapappu) - 1¹/₂cup)
Green Chilis - 2 small
Curry Leaves - 10
Black Mustard Seeds(Aavalu)-¹/₂ teaspoon
Turmeric (Haldi powder) - ¹/₂ teaspoon
Ginger - 1 teaspoon
Coriander Leaves - 1 fistful
Vegetable Oil - 1 tablespoon
curd - 2¹/₂ cups
Salt - 1 to taste
Oil for deep frying
Baking powder - ¹/₄ teaspoon

Method

Wash the split (and hulled or skinned) urud dal and soak in
sufficient water for about three hours.

At the end of three hours, drain water from the dal and put
it in the food processor. Add water such that the dal is
just immersed. Add salt to taste too. Grind into a semi
soft paste. Do not make it too soft. While grinding the
dal, add a little water as and when required.

In a bowl, take the batter, add the baking powder and whisk
until the batter become light and airy. The consistency of
the batter is such that it will stand up stiff, if a spoon
is inserted in the batter and pulled out. Also, the batter
turns whiter as you whisk it.

Meanwhile, mix the turmeric to the yogurt and whisk with an
egg beater.

In a small skillet, heat oil and add mustard seeds. When
they pop, add chopped green chilis, chopped coriander and
curry leaves. Fry for a minute on medium and then remove
from heat. First, add the ginger pieces. Then, add the
yogurt and turmeric mixture and mix well. Keep aside.

Deep frying the vadas:
Heat oil in a deep skillet. When oil is hot, take slightly
larger than walnut sized amount of batter and spread it on
a wet plastic sheet in the shape of a disk (of half inch
thickness and 2.5 inches diameter). Make a hole at the
centre with your index finger.
Peel away the plastic sheet and at the same time, let slip
the donut shaped batter into the hot oil. Cook to golden
brown on both sides. In one batch, you may fry about three
to four depending upon the width of the skillet.

When the vadas turn golden brown on both sides, remove from
oil and dip in a container filled with cool water. Wait for
two minutes and when you notice the vada sinking, remove
from water with a slotted spoon, drain for half a minute
and drop it in the yogurt sauce. Scoop over the sauce on
the vadas. When the second batch of vadas are ready to go
into the yogurt sauce, remove the first batch vadas from
the sauce and place them on a wide platter.
Repeat for all the batches and in the end, pour any left
over yogurt sauce on top of the vadas

Samosa

Ingredient

1 freshly ground coriander powder

1 freshly ground cumin

1/2 garam masala

1 fresh cilantro, chopped

1 large potato, boiled, peeled and mashed

2 tablespoon lemon juice

salt to taste

whole wheat flour

clarified butter (ghee) for frying

1 onion, finely chopped

ginger, very finely chopped

ground meat and peas

Instructions

For smooth dough knead the flour for few minutes, cover with a damp cloth and set side.Fry the onions in butter. Next, stir in the ginger, ground meat, peas, spices, and salt to taste. Fry for two minutes. Add the potato and lemon juice, and fry for a few minutes more. Cool this mixture. Meanwhile, knead the dough again, divide it into small balls, and roll each one out until it is quite thin. Cut the pieces in half and lay one part on top of the other. Press lightly, and then roll the pieces into very thin semicircles. Put a portion of the filling on one half of each pastry piece, moisten the edges with water, and fold the other half over. Press the edges together well with a fork, then deep fry in butter until crisp and golden. Serve warm, with mint chutney or lemon pickle.

Crumb fried baby corn

Ingredients

Baby corn - 100 gms
Lemon - 1
Pepper powder - 5 gms
Corn flour - 10 gms
Maida - 10 gms
Herbs - a pinch
Breadcrumbs - 50 gms
Oil - for frying

Method

1. Marinate the boiled baby corns in lemon juice, salt, pepper powder and herbs.

2. Make a batter with corn flour and maida.

3. Dip the baby corns in the batter, roll it on breadcrumbs and deep-fry.

4. Serve with tomato sauce.