Chegodi

Ingredients:

2 cups rice flour
2 tsp Oregano/vaamu
2 tsp ghee
Salt as required
1/2 tsp sesame seeds

Instructions:

1. Boil 2 cups water in a vessel and add salt.
2. When boiled add oregano, ghee, sesame seeds and rice flour into the boiling water, mix well so that rice flour won't become balls. Remove from heat and leave it cool.
3. Take the dough, mix it until smooth and make into small rings.
4. Deep fry them.

Pani Puri

Ingredients:-
Suji OR bombay rawa 2 cups
Allpupose flour/maida 2cups
Cummin powder 1tsp
salt to taste
Oil for deep frying
Water for making dough.

Method:-
Sieve both rawa & allpurpose flour.
Add salt & cumminpowder and make a pliable dough adding with water.
Cover with a damp cloth for ½ hour.
Knead well and roll out a big medium size thick roti and
use a glass for shape(if you do not have moulds).
Use whole dough like this (make many small size puris).
Cover them with a damp cloth.
Heat oil & deep fry them to crispy brown colour.
Allow them to cool.Store them in a air tight conatainer.
Shell life: 2-3 weeks

Pani:-
4 tbsps lemon juice
1 cup mint leaves
3 green chilies
1/2 tsp. chaat masala
1/2 tsp. roasted cumin seed powder
Salt to taste
1 cup boondi, (soaked & drained)
Tamarind pani:
Dry mango pulver
salt to atste
Tamarind water
Cummin powder
Ground ginger
Grind everything to a paste 'add 1 cup water.
Garnish with fresh chopped coriander.

How to make puri before you serve..
Grind the mint leaves,chillies and salt to a fine paste adding with water.
Make a hole in the center,place 1tsp soaked&drained boondi,
Pour 1 tsp gren chutney,cummin powder,chilli powder & 1tsp thick curd,eat immediately atonce.
Make another one with boondi &tamarind water,eat or serve immediately.

Jantikalu (Murukulu)

Ingredients

4 cups rice flour
1 cup puffed channa dal/dalia (in powder form)
2 tbsp jeera (corsely ground)
3 tbsp sesame seeds
2 tbsp butter (at room temperature)
Chillie powder, salt to taste.
Oil for deep frying

Procedure

Heat a deep kadai with oil on medium heat. In a bowl mix all the dry ingredents. Divide the mixture into 2 portions and separate them. Take 1 portion and to this add 1 tbsp butter make a dough by adding little water. Make sure that the dough is not too soft. Use very little water as you can always add water to keep the dough moist.

Fix the jantikallu press and put small portion of the dought into it. Press the dough into hot oil and fry them till golden brown. Strain the jantikallu and shift them into an dry container. Repeat the process to make remaning jantikalu. Store them in a tight container.

biyyapu rotte

Ingredients required

• Rice flour 2 cups (makes 4 rotis)
• Onions 1 small finely chopped
• Carrot 1 grated
• Cilantro leaves handful chopped
• Green chilli 1 (can substitute with chilli powder)
• Cumin seeds 1 tsp
• Oil 2Tbsp
• Salt to taste
• Water 1 cup or according to required consistancy

At first take water in a vessel and bring it to boiling stage.(using boiling water makes dough smooth to pat on and also makes rottis soft to eat)

Meanwhile mix rice flour with chopped and grated veggies add salt.

Add boiling water, mix well using a spoon until dough comes together. Keep covered for 10 mins.(When covered steam from the hot water will make the dough moist)

When dough is cool enough to handle with bare hands add 1-2 tbsp of oil and kneed well. Now the dough is ready to make rottis.

Take a sheet of wax paper put little oil and smear arround, take handful dough, make a ball and pat evenly.

Now transfer onto hot tava and remove the paper.

Leave it for a minute, turn other side and leave for 30 sec or so. Now its ready to eat.

onion pakoda

Ingredients:

Gram Flour - 1 cup
Rice Flour -1/4 cup
Butter -1 tbsp
Chilly powder -1 tsp
Green chillies- 2
Chopped Onion - 1cup
Ginger powder - 2 tsp
Salt to taste
Oil for frying

Directions:
Chop the green chillies and mix it with chopped onion followed by chilly powder, ginger powder, salt, curry leaves. To this add gram flour, rice flour and the butter and mix well to a dough form. Add little water if necessary. Put the dough in small bits into the oil and fry to golden brown color on both sides to get a crispy pakora.

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.

Naan

Ingredients:

All purpose flour 2 cups

Active dry yeast 1 tsp

Salt 1 tsp

Sugar 1 tsp

Baking powder 1/2tsp

Kalonji/Nigella seeds 2 tsps

Butter melted 4 tsbps

Yoghurt 2 tbsps

Milk 1/4 cup

water

Method:

Mix salt, sugar and flour and sift thrice. Whisk milk and yeast and let it stand for 10 minutes. Knead a soft dough of the flour , yoghurt and yeast mixture. Add more milk if needed , the dough should be soft and elastic. Let the dough stand for 1 -2 hours until it doubles in size. Knead the dough for 2-3 minutes and then divide it into 8 rolls. Roll into round naans using a roller pin. Heat griddle and roast naan on each side until cooked. Add butter on top and sprinkle few nigella seeds. Serve hot with any side dish

OOTHAPPAM

Ingredients:

Leftover Idli/Dosa Batter - 2 cups
Onions - 1/2 cup, finely chopped
Green Chilli - 1 to 2, finely chopped
Cilantro - 1tsp, finely chopped
Ginger - 1/4 tsp, minced (optional)
A pinch of salt
Oil

Method:

Add onions, green chillies, minced ginger, cilantro, pinch of salt in a small bowl and mix well.
Heat a griddle and pour a ladleful of idli batter. Spread the batter gently using the ladle. Drizzle oil around the edges.
Sprinkle chopped onion mixture on top and let it cook for about a minute. Flip to the other side and cook for about a minute.

Serve hot OOTHAPPAM with coconut chutney and sambar.