RICE CRACKERS WITH MOONG DAL(CHEKKALU WITH MOONG DAL)

INGREDIENTS :

Rice flour      :3 cups
moong dal       :1/2 cup(soak in water for 30 min)
cumin             :1 tsp
salt                  :as needed
green chillies   :5(ground to paste)(optional)
red chilli powder  :1 tsp
curry leaves          :a few

butter                      :2 tsp

METHOD :
Take a bowl add rice flour,cumin,moong dal,red chilli powder,salt ,curry leaves,butter and  knead it to a smooth dough by adding enough water to it.Keep a side for 15 min.
Make small balls from the dough and keep a side.
Take a zip lock bag (cut on 2 sides and opened it like a book) to flatten the small balls  dough.
Now place the dough in the middle and gently press flat . A roller can be used too(use some oil while pressing the dough so it wont stick to the cover).
Heat oil in a pan,once the oil is hot enough,carefully peel the dough and  slowly drop it  in the oil and fry it till golden brown color.
Transfer onto a paper towel to absorb excess oil.
Rice crackers are ready.

DAHI VADA (PERUGU VADA)

INGREDIENTS  :
Urad dal     :2 cups
green chillies  :3
onion             :1 small(optional)
salt                 :as needed
oil                   :to deep fry 
DAHI INGREDIENTS  :
Yoghurt          :3 cups
red chillies      :2
cumin              :1/2 tsp
mustard seeds  :1/4 tsp
hing                  :a pinch
curry leaves      :a few
 oil                     :2 tsp
salt                     :as needed
 DAHI METHOD  :
Take yoghurt in a bowl,add salt and mix well without any lumps in the curd.
Heat oil in a pan,add cumin,mustard seeds,red chillies,curry leaves,hing and add this tadka to the yoghurt and mix well and keep it a side.
VADA METHOD :
Soak urad dal for 3 to 4 hrs and grind it to a fine paste by adding little water.
Heat oil in a deep frying pan.
Add chopped onion,green chillies,salt,cumin seeds to the urad dal batter and mix well.
Place a plastic sheet in your palm and place a little urad dal batter and shape it into vada and drop it slowly into the hot oil and fry it on a medium heat until golden brown color.
Repeat the process for the remaining batter.
Place these vada in the yoghurt and keep a side for 30 min.
Serve vada in a bowl and enjoy your dahi vada.



 
 

MOKKAJONNA BURELU(SWEET CORN FRITTERS)

INGREDIENTS  :
Corn kernels          :3 cup
sugar                      :1 cup
cardamom              :3
oil                           :to deep fry

METHOD  :
Grind the corn kernels,sugar to a thick paste if needed add a little water and keep the batter a side.(if the batter is too watery keep it in the fridge for some time).
Make small lemon size balls from the batter and  pat them into small circles on a aluminium foil or on a wet cloth.
Heat oil in a pan and drop them in it and fry them till golden brown color on both sides and repeat the process for the remaining.
Mokkajonna burelu are ready.

ONION PAKODI

INGREDIENTS :
Onions               :2
gram flour          :2 cups
green chillies      :3
red chilli powder :1/2 tsp(if needed)
salt                       :as needed
cumin                   :1 tsp
curry leaves          :a few

METHOD :

Chop the onions length wise.Take a bowl add salt to it and then separate onions my mixing with your hand.
 Now add chopped green chillies,cumin,curry leaves,red chilli powder,gram flour to the onions and mix well all together by adding little water to it so it forms a hard batter.
Heat oil in a pan.Use your fingers to drop the batter in the oil to form small fritters.Fry them until  they turn golden brown and keep turning them so that it cooks on all sides.
Remove them from oil and place them on a paper towel so it absorbs all the excess oil.Repeat the process for the remaining until the batter is completed.
Serve pakodi as evening snack.

CHEKKALU WITH SABUDANA(RICE CRACKERS)

INGREDIENTS :
Rice flour      :3 cups
chana dal       :1/2 cup(soak in water for 1 or 2 hours)
sabudana        :1/2 cup(soak in water for 1 or2 hours)(optional)
cumin             :1 tsp
salt                  :as needed
green chillies   :5(ground to paste)(optional)
red chilli powder  :1 tsp
coriander leaves     :a few
METHOD :
Take a bowl add rice flour,cumin,chana dal.sabudana,red chilli powder,salt and coriander leaves  knead it to a dough by adding enough water to it.Keep a side for 15 min.
Make small balls from the dough and keep a side.
Take a zip lock bag (cut on 2 sides and opened it like a book) to flatten the small balls  dough.
Now place the dough in the middle and gently press flat . A roller can be used too(use some oil while pressing the dough so it wont stick to the cover).
Heat oil in a pan,once the oil is hot enough,carefully peel the dough and  slowly drop it  in the oil and fry it till golden brown color.
Transfer onto a paper towel to absorb excess oil.
Rice crackers are ready.

PUNUGULU

INGREDIENTS :
dosa batter   :2 cups
onion            :1 small
green chillies :2
cumin             :1/4 tsp
salt                  :to taste
oil                
METHOD :
Take dosa batter in a bowl add finely chopped onion,green chillies,cumin and salt mix all together and keep a side.
Heat punugulu pan and add grease it with oil,when the pan is hot add the batter to it and let it cook for 4 to 5 min by covering with a lid.
You will notice the batter is cooked and turn to golden brown color on top of it,now carefully turn them and cook for another 4 to 5 min by covering with a lid.

Remove them from pan and serve them hot with any chutney.

URAD DAL VADA (GARELUA)

INGREDIENTS  :
urad dal  :4 cup
green chillies :4
ginger              : small piece
cumin               :1/2 tsp
coriander leaves  : a few
oil                        :deep fry
salt                       :to taste
 METHOD :
Wash and soak urad dal for at least 8 hours or overnight.
Take a blender add the soaked urad dal to it and grind it to a smooth paste.
While grinding add ginger to it and keep the batter to a side.
Add finely chopped green chillies,cumin,salt,coriander leaves to it and mix all together.
Serve  vadas with a coconut chutney.

SORAKAYA VADA (GARELU)(BOTTLE GOURD VADA)

INGREDIENTS  :
sorakaya (bottle gourd)         :1
salt                                       : as needed
green chillies                       :2
curry leaves                         :a few
coriander leaves                   :a few
cumin                                   :1/2 tsp
oil                                         :to deep fry
onion                                    :1
rice flour                               :2 cup
METHOD :
Peel the bottle gourd grate it and squeeze and remove the excess water and keep a side.
Take a bowl add grated bottle gourd,finely chopped onion,green chillies,curry leaves,salt,coriander leaves,cumin,rice flour  and mix all together by slowly adding water to it to make a hard dough.
Take the dough and shape them into a vada.
Heat oil in a pan and deep fry vada in it until it turns golden brown.
Remove the vada from oil and place it on a paper towel.
Repeat the process until the dough is finished.

PAV BHAJI

 INGREDIENTS :

potatoes    :3

onion         :1

tomatoes    :2

tamarind paste  :1 tsp

carrot                 :2

cauliflower        :1/2 cup

green chillies     :2

pav bhaji masala :3 tsp

red chilli powder  :1/2 tsp

salt                        :to taste

green peas            :1/2 cup

oil                          :3 tsp

METHOD :

Peel and cut potatoes and carrot.

Heat oil in a pressure cooker and add onions and green chillis. Fry till onions are light brown.

Add the potatoes, carrot, peas and cauliflower,tomatoes,turmeric powder to it fry for 2 min and add enough water to it and and pressure cook it for 3 or 4 whistles.

Add red chilli powder,salt,pav bhaji masala,tamarind paste to it.

Turn off the stove and serve hot with pav. 

Slit the pav into two, fry with butter till light brown.

Garinsh with coriander leaves and onion.Squeeze lemon juice on top of it. 

    



 

KARAPUSA

INGREDIENTS :
gram flour    :2 cups
rice flour      : 1 cup
vamu (carom seeds)or ajwain :1 tsp
red chilli powder   :1tsp
salt               : to taste
oil                :to deep fry
METHOD  :
Make vamu (carom seeds) to powder in a mixer.
Make a dough by mixing gram flour,rice flour,vamu,red chili powder,salt to it by adding enough water so that it will allow the dough to pass through the muruku maker.
Take a pan add oil to it and turn on the heat.
Fill the muruku maker with dough and squeeze the dough into the oil.
Reduce the heat fry them till golden brown.
Remove from oil,place them in a paper towel.
Repeat the process till the dough is finished.
Let it cool down karapusa and transfer into the container.

SEMIYA CUTLET

INGREDIENTS :

vermicelli(semiya )    : 2 cups
potatoes  :2
carrot      : 2                                                                    

beans      :50 gm                                              

chopped onion   : 1 cup
coriander leaves   :a few
mint leaves           : a few
black pepper         :a pinch
green chillies        : 4
bread crums      :as needed(or u can use 4 bread slices)
oil                          :as needed
salt                         : to taste


METHOD  :

Boil potatoes ,let it cool and after some time mash them and keep aside.

Boil water in a container. Add vermicelli and little salt,1 tsp oil and cook for 2 to 3 min and drain the excess water and keep aside.
In a bowl add cooked vermicelli, mashed potato, onion , chillies, carrot,beans,black pepper and coriander leaves,bread powder and a pinch of salt.Mix them all together.

 Make ball using the mixture. Take bread crums in plate.Roll the ball over the bread crums then flatten the ball and deep fry in oil.

MATAR KACHORI

Ingredients for crust:

• 1 cup All Purpose flour (plain flour or maida)
• 1/4 teaspoon salt
• 2 tablespoons oil
• 1/4 cup chilled water i spoon more or less

Ingredients for filling:

• 1/4 cup yellow moong dal
• 1 teaspoon coarsely grinded fennel seeds                         
  
• 1 teaspoon coarsely grinded coriander seeds                                                                                               
• 1 teaspoon red chilly flakes
• 1/4 teaspoon ginger powder
• 1/2 teaspoon mango powder
• Pinch of asafetida (hing)
• 1/2 teaspoon salt (adjust to your taste)
• 1 tablespoon oil
• 2 tablespoons water
• Oil to deep fry

Method:
To make crust:

1. Mix the flour, salt and oil.
2. Add the chilled water slowly, mixing with your fingers as you pour.
3. Do not knead the dough. The dough should be soft.
4. Cover the dough and let it sit for at least fifteen minutes.

To make filling:

1. Grind the moong dal dry until it almost becomes a powder.
2. Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.
3. Turn off the heat. Add all the spices and mix it well and let the mixture cool off.
4. Add two tablespoons of warm water and mix it well.
5. Let it sit for ten minutes and cover with damp cloth.

To make the Kachoris:

1. Take the dough and knead it for a few minutes.
2. Divide the dough in twelve equal parts.
3. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.
4. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.
5. Let the filled ball sit for 3 to 4 minutes before rolling.
6. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
7. Heat about 1 1/2 inche of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. 
8. Fry them on medium-low heat. After they start to puff, slowly turn them over.
9. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will be soft and will not be crispy.

Chick peas curry

Ingridients   :

chick peas      -  1tin
onion              - 1 finely chopped
green chillies   - 3 no.
red chilli powder  - 1/4 tbl spoon
corriander powder  -  1/4 tbl spoon
garam masala         -  1/4 tbl spoon
tomato                    -  1 no.
corriander leaves    -  a few
chat masala             - 1 tbl spoon
oil                           -  2 tbl spoons
salt                         -  to taste
cumin seeds           - 1/4 tbl spoon
turmeric                 -  a pinch
black pepper          - a pinch

How to make chick peas curry :

Take oil in a pan on low flame heat it,add cumin seeds,green chillies,onion.
Now add tomatoes,turmeric and stir it for 2 mins.Add garam masala,corriander powder,chilli powder,
salt,black pepper and stir it.
Add washed chick peas to it and stir it for 2 mins.Now add 1 cup of water and cover it with a lid for 10 mins to cook.{U can use a pressure cooker than a pan and cover it after 3 whistles it is cooked }
Turn off the flame add coriander leaves, chat masala,salt if required.
Serve hot with chapatis.