CABBAGE VADA

1 cup finely chopped cabbage

2 green chillies roughly chopped

handful curry leaves finely chopped

1 cup besan(chickpea flour)

1/2 cup rice flour

2 tablespoons semolina(upma ravva)

salt to taste

chilli powder to taste

1 pinch ajwain(waamu)

1/8 teaspoon hing

1/4 cup soaked chana dal(or microwave it for 5 min and add to dough)

1 teaspoon finely chopped ginger

Mix all the ingredients well.add some water and make a thick dough.

U should be able to make a ball out of it.Don't worry if the dough is too sticky.

Take a ziplock bag or any flat surface and apply a drop of oil to the ziplock bag.

Apply some oil to ur palms and make a small ball out of ur prepared dough.

Put this on the zip lock bag and press with ur palms .

Fry it in oil .

Transfer it to a paper towel.

Serve hot with chutney or ketchup.

VEGETABLE PUFF

puff pastry sheets

steamed veggies 1 cup

1 mashed potato

chopped onions 1/2 cup

chopped green chillies 1 spoon

garam masala

salt

curry leaves

oil

butter

red chilli powder

to prepare stuff

heat oil in a pan.fry curry leaves,chopped oinions ,chillies .mash potato.

add steamed veggies and stir fry for 2 minutes.add salt ,garam masla,red chilli powder.

keep this aside for 10 min.

take a spoon of curry and stuff it in the pastry.

close the end,so that curry does not come out while baking.

preheat oven and bake it for 20 -25 min on 350 degrees F or till golden brown.

enjoy with ketchup.

sweet rolls and vegg puff

OATMEAL MUFFINS

I used only OATS as the main ingredient and i did'nt use any flour .there is no butter,no sugar nothing.. i just used a tablespoon of oil to retail moisture with out drying up while baking them.Its very simple with out any mess and can be mixed in a single dish . baking time is just 10 min.

quick cooking oats 2 cups

1/2 cup chopped walnuts

1/2 cup chopped almonds

1/4 cup chopped raisins

organic maple syrup 1/4 cup

honey 1/2 cup or to taste

1 tablespoon vegetable oil or any oil(i use canola oil)

2 table spoons low fat or skim milk

muffin mouls

non-stick cooking spray

grind the oats into powder .

to this add chopped nuts,oil,milk,honey maple syrup and mix well with a spoon.

check for sweetness.add maple syrup or honey if required if its too runny or too sweet add some oatmeal.

now spray the mould with cooking spray.

fill the mixture in moulds.

preheat oven to 325 .

bake for 10 to 13 min.

check in between .

take out from oven.just pull out the muffins with a fork or knife.

let cool for 2 min.

these can be stores for upto a week.this is indeed a healthy food with no fats .

walnuts and canola oil r rich in omega 3

almonds have proteins

those who r follwing a weight reduction diet can use oatmeal ,raisins,honey and milk.but a teaspoon of oil for making these muffins.

BAKED POTATO CHIPS WITH SAMBHAR

These chips are low in fat ,good in taste.They r thinly sliced and baked.For flavour they r coated with salt and chilli powder.u can add lemon flavored salt for extra flavour.u can use non stick cooking spray or butter flavoured cooking spray.They go well in parties,snacks or in dal dishes.

baking potatoes

salt

chilli powder

non stick cooking spray

aluminium foil

thinly slice the potatoes and put them in cold water for a minute.

line a baking tray with aluminium foil and spray on with cooking spray.

place the potato slices on the tray.

spray non stick cooking spray on these potatoes.

pre heat the oven and bake them for 20 minutes on 350F or till done.

sprinkle some salt and chilli powder.

sambhar,rice,papad,chips

MIRAPAKAYA BHAJJI

This is a favorite food for all indians...this type of bhajjis r famous in Costal Andhra.i really love them and we enjoy them buying from a roadside vendor who sells punugulu,bhajji,pakodas etc...
these r very simple to make and the taste really depends on the chillies u use.
normal chillies that r used for cooking doen't suit this dish.In india there r chillies available for bhajjis seperately.but now i bought jalapeno peppers to make it a bit authentic.


Batter for coating the chillies

1 cup besan
1/4 cup rice flour
baking powder 1/4 teaspoon
salt
chilli powder

stuffing chillies

6 jalapenos
1 teaspoon ajwain/waamu
1 teaspoon besan
salt a pinch

make slits on peppers and remove the seeds with a spoon.

those who want them more spicy can keep the seeds.
mix ajwain,besan,salt in a small plate.
stuff this into the peppers.

Make batter with besan,rice flour,salt,chilli powder,baking powder and water.
the consistency of bhajji batter should be lighter than dosa batter .
heat oil in a pan.
dip the peppers into the batter and fry it in oil for a min.
put that on a paper towel.
repeat till done.
let them sit aside for 2 minutes.

again dip them in the remaining batter and fry till done.

chopp the onions and cilantro.

Make a slit on bhajjis and stuff the onions and cilantro mixture.
drizzle with lemon juice.
serve hot with tea.


Onion bhajji:
U can make onion bhajjis/pakoda with the remaing batter.
cut the onions and add to the remaining batter.
fry then till done.

CHILLI PANNER

panner (cut into 1 inch pieces)
chillies 7 or as per ur taste
1 small cup lemon juice
handful of curry leaves
oil

batter:
1 sp rice flour
2 sp maida
11/2 sp corn flour
salt
chilli powder
garam masala
food color
pepper powder a pinch
1/2 sp ginger garlic paste.
pinch of turmeric
1/2 sp lemon juice

cut the each chillie into 4 parts and soak in a cup of lemon juice before 1 hr of frying the panner.

mix all the ingredients under batter.
make into a smooth paste.(like idle batter).

put all the panner pieces into the batter and mix well using ur hands.
check for salt and spice.

in a wide pan add oil and let it reach a certain temparature to fry the panner.
fry the panner pieces in oil.fry in batches.each batch like 10 or the number that fits in ur pan.
fry till they r golden brown.
drain them on a tissue paper.

now with a spoon of oil fry the chillies.till they change the color at their ends(slightly brown)
after the chillies are done put the curry leaves and fry them.
add panner pieces to the chillies and cury leaves.
saute it for 2 to 3 minutes.
sprinkle the remaining lemon juice on the panner.

serve hot.doesnt taste good if its cold.

GARELU & CHICKEN

2 cups urad dal

salt

soak urad dal for 5 to 6 hrs.

grind it into a smooth and fine past without water.

just sprinkle some water if u feel the dough is so hard to grind.

the paste should be so thick to make good round shapes.

add salt before shapping them.

take a plastic sheet.apply a drop of oil with ur palm.

take a small ball of the paste press with ur finger.

wet ur finger when ever the paste sticks to ur fingers.

make a small hole in the middle .keep them aside.

boil oil in a wide pan.

heat it to a good temparature like 350.

make 2 to 3 garelu and fry them on a low flame.

make sure that they are cooked properly inside.

donot add more water to the ground paste.

serve hot or cold with chicken or sugar or any chutney.

VEGETABLE MUNCHURIA

This is my first recipe that i cooked for the first time in my life when i was in my 10th standard.I really love doing this and my frens & family like me to cook on all the occassions.....
special note for deepthi(one of my best frens)...u asked me to post my munchuria and here is the recipe dear...



for making balls:

4 sp corn flour
1 sp maida
salt
chilli powder
green chilli sauce(optional)
garam masala a pinch
2 cups finely chopped cabbage
1 cup finely chopped carrot
1 cup mashed and very thick paste of potato

for garnish

finely chopped onions
finely chopped ginger and garlic pieces
finely chopped cilantro
finely chopped green chillies

white sauce (for glaze)

1 sp corn flour
1 cup water
3 to4 drops of lime juice
2 sp tomato ketchup
1 sp soy sauce
pinch of salt and chilli powder

With out adding water mix corn flour,maida,salt ,chili powder,green chilli sauce,cabbage carrot and potato.the dough should be thick to make a ball that doesnt scatter in oil while frying.
make the balls and keep it aside.
fry in the oil for 1 min on a very low flame.
keep them aside.
reapt all..
now fry all the balls for the second time till it is cooked properly inside.
put them on a paper towel .

now in a spoon of oil fry onions,garlic,ginger and green chillies.
when they reduce add cilantro and saute.
now add the balls to this garnish.
let it stay for 2 to 3 min on a very low flame like 2.
saute them.

meanwhile prepare the white sauce.
in a cup of water add corn flour,tomato ketchup,soy sauce,salt and chilli powder.
now pour it on the garnished balls.
sir it immedietly...
u can see slowly that all the sauce reduces.

saute it for 3 to 4 min on low flame.

serve hot with chapathi or fried rice.

EGG BAJJI

EGG BAJJI

this is one of my favorite childhood dishes which i use to do it myself with alittle help from my mom.

2 boiled eggs

1 cup besan flour

1/4 cup rice flour

1 pinch bicarbonate of soda

salt

chilli powder

pinch of pepper powder

a pinch of garam masala(preferably mtr,shaan,mdh etc)

1/2 finely minced tomatos

1/2 finely chopped onion

1 sp chopped cilantro

1/2 lemon

pinch of ajwain

mix besan,rice flour ,salt n chilli powder in water.make a smooth paste.

dip the egg in the batter and fry it for a minute.set aside.

again dip it for secong coating and fry it in oil till light brown.

take a bowl.mix onions,tomatos,salt,cilantro,chilli powder,garam masala,ajwain,pepper powder,lemon juice and mix well.

cut the egg into two halfs.

put the onion mixture on the top of the egg.

serve warm.

snak with puffed rice(murmura)

3 cups murmura
lemon juice(according to ur taste)
curry leaves
mustard
green chillies 3 chopped finely
urad dal
oil
salt
turmeric
water

in a wide pan heat oil and add curry leaves,mustard and urad dal...add chillies..fry them for 1 minute.add salt and turmeric power .
add lemon juice.
pour water in a large bowl .dip murmura using ur two hands and take them out immediately...add it to the seasoning mixture.stir it for 2 minutes.
serve hot.....
this can b served as breakfast and snack too....

BHAJJI--MURMURA CHAT

this is a roadside snack which always reminds me of my olden days spent with my frens....i want to share with u all....

any type of bhajji 2 small

2 cups murmura

1/4 cup peanuts

1/4 cup split chick peas

1/4 cup minced tomatoes

1/4 cup finely chopped cilantro

1 sp chili powder

1/4 cup chopped onions

lemon juice

salt

cut bhajji into chuncks.

take a wide bowl.pour lemon juice.add salt ,chilli powder,chick peas,peanuts,chopped onions,tomatoes.

add bhajji and mix well......check for salt...

add murmura and cilantro and mix well. serve as a snack

YAMS/SWEET POTATOES

yams(chilakada dumpa/sweet potato)

jaggery

water

make syrup with jaggery and water till thin strings form.

meanwhile presure cook yams for 2 whistles and set aside.

after yams set to room temparature cut them to halfs or as desired and dip in jaggery syrup for 10 minutes.

take them out.

let them cool .

enjoy.

the other way of cooking sweet potatoes is:

take a thick bottomed pan.

set the stove to 2 or 3.

put the yams and cover it with lid(preferably steel)

keep turning it in intervals .keep cooking till done.

do not burn it ...

CHICK PEAS MASALA

i made this with kabuli senagalu....usually this is used to make chat .

1 cup chick peas

1/2 cup chopped onions

cilantro

lemon slices

lemon juice

chillie powder

salt

tempering/seasoning/popu/tadka

1 sp mustard

1 sp uradh

curry leaves

3 dry red chillies

soak the chickpeans for 2 days.change the water in the morning.and soak it on the second day too.

microwave it for 30 minutes in intervals or pressure cook it for 3 whistles.

the skin of the chickpeas floats on the bowl when them r completely cooked.remove them with spoon.

add chillie powder,salt ,onions,cilantro and squeez a fresh lemon.

now heat oil in a pan.add all the seasoning ingredients .

pour the seasoning on the chickpea mixture and toss it well.

Serve with lemon slice.chips.....

PUNUGULU

i like to have road side punugulu with the allam chutney.its mouth watering.....but i miss my place vijayawada where i get them.my husband like punugulu.

1 cup urad dal
1 cups rice
salt to taste

soak dal and rice over night .and grind them in a food processor.
add salt .
pour oil in a pan up to 1 1/2 inch height.
to save oil use a small pan so that u can use less oil.
the level will increase .
take batter into ur hand and keep on moving ur hand to leave small balls into the pan.
see that there is room for all and remove it after it form a thin white layer.put them on a paper towel to absorb access oil.
repeat the process . till u complete the batter.
again fry them till golden brown.
frying them twice has an advantage of even cooking.
or else they r good on the out side and doesnt cook well in the inside.

have it with chutney.