Undrallu / Vinayaka Chaturthi Special

Ingredients

Rice rava – 1 cup

Chana dal – ½ cup

Water – 2 cups

Jeera – 1 tsp

Oil – 3 tsp

Ghee – 2 tsp

Salt to taste

Method

                    Heat oil in a pan, add jeera allow them to splutter. Add water and salt. Let it boil. When boiling starts, add rice rava, chana dal and mix it well. Cook on low medium flame. When it completes, Keep it aside. Add little ghee. Make it as balls.

Watermelon Oats Ponganalu (Paniyaram)

Ingredients

Rice – 1 cup

Watermelon white part – 2 ½ - 3 cups

Oats - 1/2 cup

Jeera – 1 tsp

Chana dal – 2 tsp

(Soak in water)

Onion chopped (small) - 1

Green chillies chopped - 4

Ginger Chopped – small piece

Coriander leaves chopped – 2 tsp

Curry leaves – 1 string

Salt to taste

Method

1. Soak rice in water for 4 hours and drain water completely. Grind rice, salt, chopped watermelon white part and oats without any water.
2. If the batter is too thick add little more white part and grind.
3. The batter should be little thinner than idli batter consistency.
4. Now add finely chopped onion, green chilli, jeera, coriander leaves, chana dal, ginger and curry leaves to the batter and mix well.
5. Keep this aside for about 15 minutes so that all the flavors blend well.
6. Heat paniyaram tawa, apply little oil and pour a ladle full of batter in the holes. Cover with lid. Cook both sides.
7. Serve hot with chutney.

Borugula Talimpu / Uggani / Puffed rice Breakfast - South Indian Special

Ingredients

Borugulu / puffed rice - 3 cups

Chopped tomato - 1

Chopped onion - 1/2 cup

Salt to taste

For powder

Putnala powder/Daliya powder - 1 cup

Fresh coconut powder - 1 cup

Green chillies - 5

For tempering

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Turmeric powder - 1/2 tsp

Curry leaves - 10

Oil - 3 tsp

Method

                Soak puffed rice in water for 5 mins. Strain it. Squeeze little water. In a pan add oil and temper it. Add onion and fry until transparent. Add tomato, green chilli and cook until soft. Add soaked puffed rice, all powders and salt. Mix well. Cook for 10 mins on medium flame. 

Linking to :
Saras Dish in 30 minutes.

  

Potato Stuffing Mirchi Bajji

Ingredients

Mirchi chillies

For the batter

Besan – 1 cup

Rice flour – 3 tsp

Ajwain – 1 tsp

Turmeric powder – a pinch

Baking soda – a pinch

Salt to taste

Preparation

                        In a bowl add all ingredients. Adding water, prepare medium thick batter.

For the stuff

Boiled & mashed potato – 1

Chopped onion – ¼ cup

Red chilli powder – ½ tsp

Chopped coriander leaves – 2 tsp

Curry leaves – 4 leaves

Cumin seeds - ¼ tsp

Garam masala – a pinch

Lime juice – 2 tsp

Oil – 1 tsp

Salt to taste

Preparation

1. In a pan add oil. Add cumin seeds, curry leaves. Allow them to splutter. 
2. Add onion and mix for 2 mins. Add mashed potato, chilli powder, salt, coriander leaves and mix well. 
3. Now add lime juice and mix well. Allow them to cool.                          

Method

1. Wash and dry the chillies. With a knife make a vertical slit in the middle of chillies on one side. 
2. Insert the spoon and pluck the thick white vein in the middle along with the seeds. 
3. After prepare the chillies, start filling with potato mixture. 
4. Heat oil on medium high. Dip the stuffed chillies in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. 
5. Remove to a paper towel. Serve. 

Kara Boondi

Ingredients

For batter

Besan/Senaga pindi – 4 cups

Rice flour/Biyyam pindi – 2 cups
Baking soda - 1/4 tsp

Thick poha - 1/2 cup

Peanuts / pallilu - 1/2 cup

Putnalu / roasted chana dal - 1/2 cup

Curry leaves / karivepaku - 1/2 cup

Oil to fry

Water to sufficient

To grind

Garlic - 8

Red chilli powder - 2 tsp

Salt to taste

Method

To grind

1. In a mixi jar, add garlic, chilli powder, salt and make it as paste.

For boondi

1. In a wide bowl add besan, rice flour. Mix it with water like not too watery or not too thick.
2. Heat oil in a pan. Take boondi laddle, pour 1 cup of batter and spread with your hand.
3. Fry until golden color and crispy. Remove from oil and drain it in paper towel.
4. Repeat the same procedure for remaining batter.
5. Deep fry the poha, peanuts, putnalu, curry leaves one by one.
6. Mix all boondi, poha, peanuts, putnalu.
7. Now add garlic mixture, salt to the boondi and mix well.
8. Store it in an air tight container.

Cauliflower Pakodi / Cauliflower Fritters

Ingredients

Cauliflower florets – 1 cup

Besan – 2 cups

Red chilli powder to taste

Ginger garlic paste – ½ tsp

Baking soda – a pinch

Salt to taste

Oil to fry

Method

1. In a bowl take hot water and add salt. Mix well.
2. Now add cauliflower florets and soak for 5 – 10 minutes. Drain it.
3. In a bowl add besan, chilli powder, ginger garlic paste, soda, salt and mix them well.
4. Keep aside for 10 minutes.
5. Now dip the cauliflower into the batter and deep fry in oil.

Ripe Mango Moong Dal Kosambari / Mamidikaya Pesara pappu Kosambari

Ingredients

Ripe mango pieces – ¾ cup

Moong dal / Pesara pappu soaked – 1 cup

Grated fresh coconut – ½ cup

Chat masala – 1 tsp

Salt a pinch

Method

1. Soak moong dal in water for 2 – 3 hours. Drain the water.
2. In a bowl add moong dal and remaining ingredients. Toss well. Serve.

Linking to:
SYS-W Series 3 Raw or Ripe by Virunthu Unna Vaanga & Gats Samayal,
Gayathri's WTML event hosted by Radhika,
Pari's 'ONLY' Cooking with Legumes hosted by Nalini,
Foodabulous Fest Event Organised by Simply TADKA and hosted by Pramitha love cooking,
Viji's Soul Food Show & Give away,
Vimitha's Hearty & Healthy,
Summer Special Event hosted by Savaadhjevana,



         

      

Punugulu/Urad Dal Bonda

Ingredients

Rice and urad dal – 1:3

(Soak for 2 hours. We need 1 cup)

Finely chopped onion – ½ cup

Red chilli powder – 2 tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Baking soda – ¼ tsp

Salt to taste

Oil to fry

Method

1. In mixi jar, add all ingredients except onion and oil. Grind it.
2. Make smooth batter using small amount of water.
3. Transfer it to a bowl, add onions, salt, baking soda and mix well.
4. Heat oil in a pan, drop like Punugulu and fry till it becomes crispy.

Linking to:
Gayathri's WTML event hosted by Hema,
Foodabulous Fest Event organised by Simply TADKA,
Cook like a Celebrity Chef event by Food Corner,
Cooking With Seeds - Dals.

Spicy Murukku / Murukulu

Ingredients

Mina pindi / Urad dal flour – 1 cup

Senaga pindi / Besan – 1 cup

Pesara pindi / Moong dal flour – 1 cup

Rice flour – 1 cup

Butter melted – 2 Tsp

Ajwain / Vamu – 3 Tsp

Turmeric powder – 1 tsp

Red chilli powder to taste

Salt to taste

Oil to fry

Water

Method

1. In a bowl add all flours, butter, ajwain, turmeric powder, red chilli powder, salt and mix well.
2. Add sufficient water to make murukku batter.
3. Open the murukku press and fill it with batter. Close it. Drop the murukku in hot oil.
4. Fry until both sides are done. Remove and place it on a tissue paper, to drain excess oil.

Linking to:
Gayathri's WTML hosted by Merry tummy,
Cook like a Celebrity Chef event by Food Corner.

Vegetable Rolls

Ingredients

For Stuffing

Boiled green peas – 1 cup
Sprouted moong dal - 1 cup

Grated carrot – ½ cup

Boiled sweet corn mashed – ½ cup

Jeera – 1 tsp

Garam masala – ¼ tsp

Chole masala – ½ tsp

Green chilli paste – 1

Pepper powder – 1 Tsp

Lemon juice – ½ piece

Salt to taste

Oil – 2 tsp

Oil to fry

For Dough

All purpose flour – 1 cup

Salt to taste

Method

For Dough

                        In a bowl mix flour and salt. Make a dough using water. Keep it aside for 30 mins.

For Stuffing

                        Heat oil in a pan, add jeera aloe to temper. Add vegetables, green chili paste and mix well. Let fry for 3 mins. Add moong dal, pepper powder, garam masala, chole masala, salt and mix well for 2 -3 mins. Add lime juice and mix it. Allow this mixture to cool.

                       

For Rolls

                   Divide the dough into lemon size balls. Roll it as puri. Place the stuffing (1 -2 tsp).Fold the sides first and roll it. Apply little water to the edges and roll it. Add 4 to 5 Tsp oil in a pan and shallow fry it. Serve with tomato ketchup. 

                                                                                         

      

                                       

  

                                               

    

Linking to:

Spotlight - Healthy Snacks hosted by Chandrani,
Best Recipes @ youtoocancookindianfood,
Desi - Videsi Food Fest @ Sizzling Tastebuds,
Heart & Soul Blof Hop 116 : 9/4/12.

'Only' Street Foods of the World hosted by Archana.

              


                   

Jeera Aloo

Ingredients

Boiled potatoes – 2

(Cut into cubes)

Cumin – 3 tsp
Chopped garlic – 5

Crushed coriander – 1 Tsp

Red chilli powder – 1 tsp

Chat masala – 1 tsp

Roasted cumin powder – 1 tsp

Salt to taste

Oil – 4 tsp

Method

1. Heat oil in a pan, add cumin seeds allow to splutter.
2. Add one by one except potatoes. Mix well. Now add potatoes and toss well.  

Linking to:

Dish It Out hosted by Divya,

Siris Food Flavours.

       

Vamu Aaku Bajji

Ingredients

Vamu aaku (Fresh carom leaves / Ajwain patta) – 10

Besan – 1 cup

Red chilli powder as needed

Baking soda - a pinch
Salt to taste

Oil to fry

Method

                  Make the bajji batter with besan, red chilli powder,soda and salt. Add little water and mix well that it forms a smooth thick batter. Heat oil in a vessel and dip each leaf in the batter and gently slide in the oil and fry until golden brown. Use a ladle to turn them so that it cooks on both sides. Remove them on to paper. 

Linking to :
Hearth & Soul Blog Hop 126 : 11/13/2012.

   

Ragi Carrot Roti

Ingredients

Ragi flour - 1 cup

Grated carrot - 1/2 cup

Boiled vegetables - 1/4 cup

(Beans, green peas)  

Fresh coconut powder- 1 Tsp

Pomegranate seeds - 1 Tsp

Chopped green chilli - 1 tsp

Cumin seeds - 1/2 tsp

Salt to taste
Ghee for spreading

Method

1. Add all ingredients in a bowl, except ghee.
2. Make a dough using water. Divide into big lemon size balls. Spread it like roti. 
3. Spread ghee on pan. Place roti and cook for both sides.

Linking to :
Hearth and Soul Blog Hop 122 : 10/15/12.

       

Gavvalu

Ingredients

Maida – 1 cup

Ajwain – 1 Tsp

Butter – 1 tsp

Red chilli powder to taste

Salt to taste

Oil to fry

Method

               In a bowl add all ingredients except oil. Make a dough using water. Make small round balls. Press ball on comb or fork. Deep fry in oil. Drain on paper towel.

Linking to :
Spotlight - Festive Food hosted by Chandrani,

Pasta Pakodi / Pasta Fritters

      

Ingredients

Boiled penne pasta

Oil to fry

Stuffing

Roasted daliya (Putnalu) – ½ cup

Ajwain – 1 tsp

Tamarind – small ball

(Soak in water)

Preparation

                        In a jar add daliya, ajwain and make it powder. Add tamarind and make it paste.

For the batter

Besan – 1 cup

Rice flour – 2 tsp

Ajwain – 1 tsp

Turmeric powder – a pinch

Red chilli powder – 3 tsp

Baking soda – a pinch

Salt to taste

Preparation

                          In a bowl add all ingredients. Prepare thick batter by adding water. Leave it for 30 mins.

Method

1. Boil the pasta by adding salt & oil. Strain it. 
2. In the middle space of each pasta, fill it with stuffing. 
3. Heat oil on medium flame. Dip the stuffed pasts in batter and gently drop from the sides of pan into hot oil and deep fry until golden. 
4. Drain on a paper towel. Serve with tomato ketchup.

Linking to :

Fast Food Event - Pasta @ Shama,

Announcing an event - I'm Well Stuffed @ Jagruti.