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.