BHENDI CHUTNEY

1/2 KG LADIES FINGER(FIRST WASHED AND THEN CUT INTO SMALL PIECES)
6 GREEN CHILLIES(DRY FRY)
1 TSP CUMIN SEEDS
10 CLOVES GARLIC
SALT
OIL
FEW FINELY CHOPPED CORIANDER LEAVES
PREPARATION:
FIRST IN A THICK BOTTOMED KADHAI PUT 1 TBSP OIL AND THEN PUT THE PIECES OF LADIES FINGER AND FINELY FRY IT .
THEN WITH THE HELP OF MARBLE STONE SMASH THE BHENDI FRY INTO PIECES COARSELY.
THEN IN THE MIXER PUT CHILLIES,SALT,GARLIC AND CUMIN SEEDS AND GRIND IT WITHOUT ADDING WATER.THEN PUT THIS MIXTURE TO THE ABOVE SMASHED BHENDI AND MIX IT PROPERLY.THEN GARNISH WITH CORIANDER LEAVES.
THIS IS REALLY GOOD COMBINATION FOR CHAPATI,RICE ROTI AND JAWAR ROTI.
FOR THE BHENDI CHUTNEY WHILE EATING ADD LITTLE GHEE IT WILL BE MORE TASTY.

BAIGAN CHUTNEY

5 BAIGAN(ROUND BRINJAL)

5 GREEN CHILLIES(DRY FRIED)

6 GARLIC CLOVES

1 TSP CUMIN SEEDS

SALT

FEW FINELY CHOPPED CORIANDER LEAVES

1 ONION FINELY CHOPPED

PREPARATION:

FIRST KEEP THE BRINJAL DIRECT ON THE FLAME AND ROAST TILL IT GETS SOFT AND ROASTED FINELY.

LET IT COOL FOR SOME TIME AND THEN REMOVE THE SKIN OF THE BRINJAL AND FINELY SMASH WITH THE HELP OF THE FINGERS.

THEN FOR THE MIXER PUT CHILLIES,SALT,CUMIN SEEDS AND GARLIC AND MAKE A PASTE WITHOUT ADDING WATER.THEN PUT THIS MIXTURE TO THE ABOVE BRINJAL AND MIX WELL.GARNISH WITH FINELY CHOPPED CORIANDER LEAVES AND ONION CHOPPED.

THIS IS REALLY GOOD COMBINATION FOR RICE ROTI ,CHAPATI AND JAWAR ROTI.

IT TASTE MORE BY ADDING LITTLE GHEE WHILE EATING.

PALAK PAKODA

INGREDIENTS:

1 CUP MOONG DAL(GREEN GRAM DAL)SOAKED IN WATER FOR 2 HOURS

1 ONION (FINELY CHOPPED)

3 GREEN CHILLIES(FINELY CHOPPED)

A PINCH BAKING SODA

1 CUP FINELY CHOPPED SPINACH LEAVES

1 INCH GINGER (FINELY CHOPPED)

1/4 CUP CORIANDER LEAVES(FINELY CHOPPED)

SALT

OIL FOR DEEP FRYING:

FIRST PU TO THE MIXER MOONG DAL AND GRIND IT (WITHOUT ADDING WATER) SMOOTHLY.FOR THIS ADD ONION ,GREEN CHILLIES,SALT,SODA,SPINACH LEAVES,CORIANDER LEAVES,GINGER AND SALT AND MIX WELL TO A THICK CONSISTENCY LIKE ONION PAKODA(IF REQUIRED ADD VERY LITTLE WATER) .TAKE A SMALL BALL OF THE MIXTURE AND DEEP FRY IN OIL TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE MIXTURE.

IF U PREFER U CAN HAVE WITH TOMATO SAUCE.

CURD DOSA

INGREDIENTS:

1 CUP RAW DOSA RICE(SOAKED FOR 3 HOURS)

1 TBSP POHA(BEATEN RICE

1 CUP CURD

SALT

1 TSP SUGAR

OIL

PREPARATION:

FIRST PUT IN THE MIXER RICE AND 3/4 CUP CURD AND LITTLE WATER AND GRIND IT

FINE (SEMI LIQUID).

THEN SOAK POHA FOR 10 MINUTES AND PUT TO THE MIXER ALONG WITH 1/4 CUP CURD AND LITTLE WATER AND GRIND IT FINE.THEN MIX WITH ABOVE PREPARED ONE AND THE CONSISTENCY MUST BE OF SEMI LIQUID(ADD WATER IF NEEDED).FOR THIS ADD SUGAR,SALT AND 2 TSP OIL AND KEEP FOR 45 MINUTES.

HEAT THE DOSA MAKER AND PUT 1 TBSP OF THE BATTER (LITTLE FROM UPSIDE SO THAT IT SPREADS THE DOSA MAKER) AND PUT 2 TSP OF OIL OVER IT AND BAKE ON BOTH SIDES TILL THE DOSA TURNS LIGHT GOLDEN .

LIKE THIS PREPARE WITH ALL THE BATTER.

FOR THIS COCONUT CHUTNEY IS A GOOD COMBINATION OR EGG CURRY.

BOMBAY VADA PAV

INGREDIENTS:

8 PAV

MINT CHUTNEY AND SWEET CHUTNEY

FOR VADA INGREDIENTS:

1 1/2 CUP GRAM FLOUR(BESAN)

1/2 KG POTATOES(BOILED AND PEELED AND SMASHED WELL)

4 GREEN CHILLIES(FINELY CHOPPED)

1/2 TSP TURMERIC POWDER

2 TSP GINGER GARLIC PASTE

1/2 TSP MUSTARD SEEDS

1 ONION(FINELY CHOPPED)

FEW CURRY LEAVES (FINELY CHOPPED)

FEW CORIANDER LEAVES(FINELY CHOPPED)

SALT

OIL FOR DEEP FRYING:

PREPARATION:

FIRST IN A KADHAI PUT 5 TSP OIL AND SWITCH ON THE FLAME AND PUT MUSTARD SEEDS AND WHIN IT CRACKS PUT GINGER GARLIC PASTE AND FRY WELL.THEN PUT ONION,GREEN CHILLI,TURMERIC POWDER AND CURRY LEAVES AND FRY TILL ONION

TURNS LIGHT BROWN.THEN ADD SMASHED POTATO ,SALT AND CORIANDER LEAVES AND FRY WELL.NOW SWITCH OFF THE FLAME.NOW MAKE LITTLE BIG BALL OF THESE MIXTURE.

THEN IN ANOTHER BOWL PUT GRAM FLOUR ,SALT AND LITTLE WATER AND MAKE A THICK BATTER.

HEAT OIL IN A KADHAI.NOW DIP THE ABOVE BALLS ONE BY ONE IN THE BATTER AND DEEP FRY IN OIL TILL GOLDEN BROWN.

HOW TO MAKE VADA PAV:

FIRST CUT THE PAV NOT FULLY AND SMEAR BOTH THE SWEET CHUTNEY AND MINT CHUTNEY ON BOTH SIDES(INSIDE PAV)AND PLACE THE ABOVE FRIED(ONE IS ENOUGH) .LIKE THIS PREPARE WITH ALL THE PAV.NOW VADA PAV IS READY TO EAT.

SWEET CHUTNEY AND MINT CHUTNEY

SWEET CHUTNEY:

INGREDIENTS:

2 LEMON SIZE TAMARIND(SOAKED IN WATER FOR 20 MINUTES)

10 TSP JAGGERY

PREPARATION:

FIRST SQUEEZE THE TAMARIND AND TAKE THE PULP AND STRAIN IN A KADHAI.FOR THIS ADD JAGGERY(ADD MORE IF REQUIRED) AND BOIL TILL IT BECOME SEMI LIQUID.

THIS CAN BE STORED IN FRIDZE FOR 3 DAYS.

FOR MINT CHUTNEY:

INGREDIENTS:

1 CUP MINT LEAVES(WASHED WELL)

1/2 CUP CORIANDER LEAVES(WASHED WELL)

4 GREEN CHILLIES

1 TSP LEMON JUICE

1 TSP JEERA

1 INCH GINGER

SALT

PREPARATION:

PUT ALL THE MINT CHUTNEY INGREDIENTS IN A MIXER WITH LITTLE WATER AND MAKE A FINE PASTE.

BOTH THESE CHUTNEY CAN BE USED FOR SEV PURI CHAT,BREAD PUF,VADA PAV,BREAD CUTLET,BREAD ROLL,BREAD TIKKIS.

BREAD PUFS

INGREDIENTS:

8 BREAD PIECES
2 POTATOES(BOILED AND FINELY SMASHED)
6 GREEN CHILLIES(FINELY CHOPPED)
2 ONIONS(FINELY CHOPPED)
FEW CORIANDER LEAVES(FINELY CHOPPED)
1 CUP GRAM FLOUR(BESAN)
SALT
OIL FOR DEEP FRYING

PREPARATION:
IN A BOWL TAKE POTATO FOR THIS ADD ONION,GREEN CHILLIES,CORIANDER LEAVES AND SALT AND MIX WELL.

IN ANOTHER BOWL PUT GRAM FLOUR AND LITTLE SALT AND FOR THIS ADD LITTLE WATER AND MAKE A THICK BATTER.

TAKE 2 PIECES OF BREAD AND IN BETWEEN PUT A LITTLE MIXTURE OF POTATO MIXTURE AND SPREAD ON BOTH SIDES THE GRAM FLOUR BATTER.HEAT OIL IN A KADHAI AND PUT THE BREAD AND DEEP FRY IN OIL TILL LIGHT GOLDEN BROWN.

CUT THE BREAD PIECES INTO TRIANGLE SHAPE.LIKE THIS PREPARE WITH ALL THE BREAD PIECES .U CAN HAVE WITH TOMATO SAUCE OR MINT CHUTNEY.

BREAD CUTLET

INGREDIENTS:
10 PIECES BREAD(SIDES REMOVED)
1 POTATO(BOILED AND SMASHED WELL)
1/2 CUP WHITE KABULI CHANA(SOAKED OVER NIGHT)
7 GREEN CHILLI
1 TSP PASTE OF GINGER AND GARLIC
1 ONION
FEW FINELY CHOPPED CORIANDER LEAVES
SALT
OIL FOR DEEP FRYING
PREPARATION:

PUT KABULI CHANA IN A MIXER AND GRIND COARSELY.
MAKE A PASTE OF ONION AND CHILLI TOGETHER.
FIRST LITTLE SOAK THE BREAD IN WATER AND PRESS THE BREAD SO THAT THE WATER IS COMPLETELY REMOVED AND PUT IN A BOWL AND SMASH WELL.FOR THIS ADD SMASHED POTATO,(ONION, CHILLI ) GRINDED,GRINDED KABULI CHANA,CORIANDER LEAVES,GINGER GARLIC PASTE AND SALT AND MIX ALL WELL.TAKE A SMALL BALL OF THE MIXTURE AND LITTLE FLATTEN AND DEEP FRY IN OIL TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE MIXURE.

U CAN HAVE THIS WITH PUDINA CHUTNEY OR TOMATO SAUCE.

BREAD TIKKIS

INGREDIENTS:
10 BREAD SLICES
2 POTATOES(BOILED AND SMASHED WELL)
1/2 TSP RED CHILLI POWDER
1 TSP GARAM MASALA
7 GREEN CHILLIES(FINELY CHOPPED)
1 WHOLE GARLIC
1 WHOLE MAIZE(BOILED AND PUT TO THE MIXER AND MAKE PASTE)
1 INCH GINGER
FEW STRINGS OF CORIANDER LEAVES FINELY CHOPPED
SALT
OIL FOR DEEP FRYING

PREPARATION:
FIRST REMOVE THE SIDES OF THE BREAD AND LITTLE IMMERSE IN THE WATER AND FULLY SUEEZE THE WATER AND MASH WELL IN A BOWL.FOR THIS ADD THE MAIZE PASTE,SMASHED POTATO,GREEN CHILLIES,CORIANDER LEAVES,(GINGER AND GARLIC )PASTE,RED CHILLI POWDER,GARAM MASALA AND SALT AND MIX WELL.THEN TAKE A SMALL BALL OF THE MIXTURE AND MAKE UR DESIRED SHAPE AND DEEP FRY IN OIL TILL LIGHT GOLDEN BROWN.U CAN HAVE WITH TOMATO SAUCE AND MINT CHUTNEY.

BAINGAN BARTA

INGREDIENTS:

1/4 KG BRINJAL(BAIGAN)
1 TSP CUMIN SEEDS
4 CLOVES FINELY CHOPPED GARLIC
1 FINELY CHOPPED ONION
1 TOMATO FINELY CHOPPED
1 TSP RED CHILLI POWDER
2 GREEN CHILLIES(FINELY CHOPPED)
2 TSP LEMON JUICE
SALT
OIL
FEW FINELY CHOPPED CORIANDER LEAVES
PREPARATION:
FIRST REMOVE THE SKIN OF BRINJAL AND DEEP FRY IN OIL AND REMOVE FROM OIL AND SMASH WELL.
IN A KADHAI PUT 1 TBSP OF OIL AND SWITCH ON THE FLAME FOR THIS ADD JEERA AND GARLIC AND THEN PUT ONION AND FRY TILL LIGHT GOLDEN .NOW ADD THE SMASHED BRINJAL AND TOMATOES ,RED CHILLI POWDER,GREEN CHILLI AND HEAT WELL.SWITCH OFF THE FLAME .NOW ADD THE LEMON JUICE AND SALT AND MIX WELL.GARNISH WITH CORIANDER LEAVES.
THIS IS A GOOD COMBINATION FOR CHAPATI AND NAN ROTI.

DABELI

5 BOMBAY PAV
3 POTATOES(BOILED AND FINELY SMASHED)
1 ONION(FINELY CHOPPED)
1/2 CUP POMEGRANATE SEEDS
2 TSP LEMON JUICE
1/2 CUP MASALA ROASTED PEANUTS
1 1/2 TSP CHAT MASALA
2 TSP CUMIN POWDER
1 CUP NYLON SEV
1 TSP SUGAR
SALT
FEW FINELY CHOPPED CORIANDER LEAVES
1 TBSP BUTTER

PREPARATION:

FIRST IN A BOWL PUT MASHED POTOTO AND FOR THIS ADD ONION,POMEGRANATE,LEMON JUICE,CORIANDER LEAVES,1/2 CUP SEV,CHAT MASALA,CUMIN POWDER ,PEANUTS,SUGAR AND SALT AND MIX WELL.


CUT THE PAV (3/4 PART).TAKE A BALL OF THE MIXTURE AND KEEP IN BETWEEN THE PAV.DO LIKE THIS WITH ALL THE PAV.

HEAT TAVA WITH LITTLE BUTTER AND PLACE THE FILLED PAV ON IT AND WITH THE LOW FLAME ROAST BOTH SIDES.REMOVE FROM THE TAVA AND SPRINKLWE SEV WITH ALL THE SIDES OF PAV. DO THE SAME PROCEDURE WITH ALL THE FILLED PAV.
MOUTH WATERING DAVELI IS READY TO EAT.

COCONUT CURRY

INGREDIENTS:
1 CUP GRATED COCONUT
1/2 TSP JEERA
3 DRY FRIED GREEN CHILLI
1/4 CUP CORIANDER LEAVES
1 1/2 TSP SAMBAR POWDER
2 TSP ROASTED CHANA DAL(CHUTNEY DAL)
5 CLOVES GARLIC
SALT
LEMON SIZE TAMARIND SOAKED IN WATER
1/2 ONION(MEDIUM CHOPPED)
1 TSP MUSTARD SEEDS
1 STRINGS OF CURRY LEAVES
4 TSP OIL
PREPARATION:
FIRST IN A MIXER PUT COCONUT,JEERA,CORIANDER LEAVES,CHILLIES,SAMBAR POWDER,ROASTED CHANA DAL,GARLIC AND LITTLE SALT ,WATER AND MAKE A FINE PASTE.
IN A KADHAI PUT OIL AND SWITCH ON THE FLAME.NOW ADD MUSTARD SEEDS AND WHEN IT CRACKS AND ONION AND CURRY LEAVES AND FRY TILL LIGHT GOLDEN AND SWITCH OFF THE FLAME.ALLOW TO COOL AND THEN ADD THE ABOVE PASTE AND TAMARIND PASTE (AS PER UR TASTE)AND LITTLE SALT AND WATER (MAKE LITTLE LIQUID) AND MIX WELL.
THIS IS A VERY GOOD COMBINATION FOR RICE.

SABUDANA WADA

INGREDIENTS:
1 1/4 CUP SABUDANA(SAGO)
3 BOILED POTATO AND WELL SMASHED
4 GREEN CHILLIES
1 INCH GINGER
1 TSP JEERA
1/2 CUP ROASTED PEANUTS WITH SKIN REMOVED AND COARSELY POWDERED
SALT
OIL FOR DEEP FRYING
PREPARATION:
FIRST WASH THE SABUDANA WELL AND PUT TO THE SABUDANA LITTLE WATER AND KEEP IT FOR 8 HOURS SO THAT THE SABUDANA GETS SOFTENED.
THEN MAKE A PASTE OF GREEN CHILLI,GINGER ,JEERA AND SALT.
THEN ADD PASTE TO SABUDANA AND ADD PEANUT POWDER ,SMASHED POTATO AND LITTLE SALT AND MIX WELL.TAKE SMALL BALLS OF THE MIXTURE AND LITTLE FLATTEN IT AND DEEP FRY IN OIL TILL GOLDEN BROWN.
U CAN HAVE WITH COCONUT CHUTNEY OR WITH MASALA CURD.

FOR MASALA CURD:
1 CUP BEATEN CURD
1 GREEN CHILLI (FINELY CHOPPED)
1/2 TSP MUSTARD SEEDS
1/2 TSP JEERA
1 STRINGS CURRY LEAVES
2 TSP OIL
SALT.
FIRST IN A KADHAI ADD OIL AND SWITCH ON THE FLAME THEN ADD MUSTARD SEEDS AND WHEN IT GETS CRACK ADD JEERA,GREEN CHILLI AND LITTLE FRY. THEN ADD CURRY LEAVES AND LITTLE SALT AND SWITCH OFF THE FLAME.WHEN COOLED ADD THIS TO CURD AND MIX WELL.

SPECIAL PAKODA

INGREDIENTS:
1 CUP URAD DAL
1 CUP KUSABALAKKI
1 CUP DOSA RICE
3 ONIONS(FINELY CHOPPED)
1/2 CUP FINELY CHOPPED CORIANDER LEAVES
5 FINELY CHOPPED GREEN CHILLIES
1/2 CUP ROSTED SPLIT PEANUTS(SKIN REMOVED)
A PINCH OF SODA
SALT
OIL FOR DEEP FRYING
PREPARATION:
FIRST SOAK URAD DAL,KUSABLAKKI AND DOSA RICE FOR 4 HOURS IN WATER.THEN PUT THESE IN THE MIXER AND MAKE A FINE THICK BATTER.FOR THIS ADD ONIONS,CORIANDER LEAVES,CHILLI,PEANUTS,SODA AND SALT AND MIX WELL.
KEEP OIL FOR FRYING.THEN TAKE THE ABOVE MIXTURE AND LEAVE IN THE OIL AS SMALL BALLS AND FRY TILL GOLDEN BROWN.U CAN HAVE WITH TOMATO SAUCE.

BREAD ROLL

INGREDIENTS:
10 BREAD SLICES(SIDES REMOVED)
2 BOILED AND MASHED POTATOES
1/2 CUP GRATED PANEER
2 GREEN CHILLI(FINELY CHOPPED)
2 TSP CHAT MASALA
8 FRIED CASHEWNUTS
1/2 CUP BOILED PEAS
1 ONION(FINELY CHOPPED)
1 TBSP CORIANDER LEAVES(FINELY CHOPPED)
2 TSP GARAM MASALA
SALT TO TASTE
1 TBSP OIL
PREPARATION:
HEAT OIL IN A PAN.FOR THIS ADD ONION AND FRY TILL IT GETS TRANSPARENT AND THEN ADD GREEN CHILLIES AND FRY IT.NOW ADD THE THE POTATOES,PEAS AND PANEER AND MIX WELL.THEN ADD CHAT MASALA,GARAM MASALA,SALT AND COOK FOR 5 MINUTES IN LOW FLAME.AT THE END ADD CHOPPED CORIANDER LEAVES AND CASHEWNUTS AND MIX WELL AND SWITCH OFF THE FLAME.
TAKE WATER IN A BOWL.DIP BREAD SLICES IN WATER AND REMOVE IMMEDIATELY AND SQUEEZE.KEEP THE FILLING (A SMALL BALL) OVER IT .COVER PROPERLY WITH THE SLICE AND FORM INTO A ROLL AND DEEP FRY.SERVE HOT WITH TOMATO SAUCE
AND MINT CHUTNEY.

INSTANT GREEN CHILLI PICKLE

INGREDIENTS:
100 GMS GREEN CHILLI(CUT INTO SLITS))
20 CLOVES GARLIC
1 TBSP CORIANDER POWDER
1/2 TBSP TURMERIC POWDER
1/2 TBSP AAMCHUR POWDER(DRY MANGO POWDER)
1 TSP GARAM MASALA
SALT TO TASTE
1 1/2 TBSP LEMON JUICE
2 TBSP OIL
PREPARATION:
FIRST PUT OIL IN A PAN AND SWITCH ON THE FLAME AND ADD GARLIC CLOVES AND SAUTE IT,FOLLOWED BY PIECES OF GREEN CHILLI AND ROAST IT TILL IT TURNS INTO LIGHT GREEN.ADD ALL THE MASALA AND COOK IT FOR SOME TIME.SWITCH OFF THE FLAME.LET THE MIXTURE COOL FOR SOMETIME AND INTO IT POUR THE LEMON JUICE.PLACE THE PICLLE INTO A BOTTLE.

TOMATO BATH

INGREDIENTS:
2 1/2 CUP RAW RICE(WASHED WELL IN WATER)
1/4 KG TOMATO(MEDIUM CHOPPED)
2 ONIONS(MEDIUM CHOPPED)
SALT
1 TSP MUSTARD SEEDS
2 TBSP OIL
2 STRINGS OF CURRY LEAVES

FOR THE PASTE:
1/4 CUP CORIANDER LEAVES
1/2 TSP CORIANDER SEEDS
5 CINNAMON STICK
6 CLOVES
2 CARDAMOM
1 TSP POPPY SEEDS(KHUS KHUS)
1 1/2 ONION(MEDIUM CHOPPED)
6 GREEN CHILLIES)
1 WHOLE GARLIC
2 INCH GINGER
1 1/4 CUP GRATED COCONUT
A PINCH OF TUMERIC
PREPARATION:
FIRST MAKE THE FINE PASTE OF THE INGREDIENTS MENTIONED ABOVE WITH 1/2 CUP OF WATER AND KEEP ASIDE.
IN THE PRESSURE COOKER PUT OIL AND THEN MUSTARD SEEDS AND WHEN IT CRACKS ADD ONION AND CURRY LEAVES AND WHEN ONION TURNS LIGHT GOLDEN ADD THE TOMATOES AND COOK.THEN ADD THE ABOVE PASTE AND FRY WELL TILL THE COOKER LEAVES OIL SIDE WISE .THEN ADD 4 1/2 CUP OF WATER AND SALT AND MIX WELL.NOW ADD THE RICE AND MIX WELL AND COOK FOR 3 WHISTLES.


THIS GOES GOOD WITH CURD RAITA.
FOR THE CURD RAITA:
2 CUPS BEATEN CURD
SALT
1/2 TSP SUGAR
1 CUP CUCUMBER(FINELY CHOPPED)
1 ONION (FINELY CHOPPED)
3 GREEN CHILLIES(FINELY CHOPPED)
FEW STRINGS OF CORIANDER LEAVES FINELY CHOPPED
FIRST TO THE CURD PUT ALL THE INGREDIENTS AND MIX WELL AND LITTLE WATER AND MIX WELL.

VEG KURMA

INGREDIENTS:
FOR GRAVY
3 BIG ONIONS
3 BIG TOMATOES
1 PIECE GINGER
6 CLOVES GARLIC
2 STRINGS CURRY LEAVES
2 RED CHILLIES
1 GREEN CHILLIES
1 TSP TURMERIC POWDER
3 TBSP OIL
3 TSP KHUSKHUS(POPPY SEEDS)
10 CASHEWNUTS(SOAKED IN WATER)
2 TSP GARAM MASALA
1 TSP CORIANDER POWDER
1 TSP JEERA POWDER(CUMIN POWDER)
2 TSP CORIANDER LEAVES
SALT
PROCEDURE:
HEAT 4 TSP OF OIL IN A VESSEL AND ADD ALL THE ABOVE INGREDIENTS EXCEPT SALT,TURMERIC POWDER,CASHEWNUTS AND KHUSKHUS.FRY TILL IT BECOMES SOFT AND THEN ALLOW IT TO COOL.GRIND IT IN THE MIXER ALONG WIHT CASHEWNUTS,KHUSKHUS,TURMERIC POWDER AND SALT.

VEGETABLES:
1 CUP CAULIFLOWER
1 CUP BEANS
1 CUP CARROT
1 CUP CAPSICUM
1 CUP POTATO
1/2 CUP PEAS
FINELY CHOP ALL THE ABOVE.HEAT THE REMAINING OIL IN A VESSEL AND ADD THE CURRY LEAVES.ADD THE GRAVY AND STIR TILL THE OIL SEPERATES AND THEN ADD ALL THE VEGETABLES WITH TWO GLASSES OF WATER AND PRESSURE COOK FOR THREE WHISTLES .GARNISH WITH CORIANDER LEAVES.

THIS VEG KURMA GOES WELL WITH MASOOR DAL PULAV.

MASOOR DAL PULAV

INGREDIENTS:
1 CUP BASMATI RICE
1 TBSP MASOOR DAL
2 BIG ONIONS(MEDIUM CHOPPED)
1 BIG TOMATO(MEDIUM CHOPPED)
2 TSP GINGER GARLIC AND GREEN CHILLI PASTE
2 CUPS WATER
1 TBSP GHEE
1 TBSP OIL
2 STRINGS CURRY LEAVES
1 TSP TURMERIC POWDER
SALT TO TASTE
PROCEDURE:
HEAT OIL AND GHEE IN A PRESSURE COOKER AND PUT CURRY LEAVES AND FRY THE ONIONS TILL GOLDEN BROWN.THEN ADD THE GINGER GARLIC AND GREEN CHILLI PASTE.SAUTE FOR A MINUTE AND ADD TOMATOES, SALT AND TURMERIC POWDER.ONCE DONE WITH THE MASALA,ADD THE MASOOR DAL AND RICE AND TWO GLASSES OF WATER.AND PRESSURE COOK FOR 3 WHISTLES.

THIS PULAV GOES WELL WITH VEG KURMA .

GARLIC RICE

INGREDIENTS:

1 CUP RAW RICE

1 ONION(CHOPPED MEDIUM)

4 GREEN CHILLIES

1/4 CUP GRATED COCONUT

8 GARLIC CLOVES

1 TSP MUSTARD SEEDS

3 TSP PEANUTS

1 STRINGS CURRY LEAVES

1/2 TSP TURMERIC

1 LEMON

1 TSP CHANA DAL(GRAM DAL)

1 TBSP OIL

CHOPPED CORIANDER LEAVES

PREPARATION:

FIRST PREPARE THE RICE.

IN THE MIXER MAKE A PASTE OF COCONUT,GARLIC AND CHILLIES WITHOUT ADDING WATER.

TRANSFER THE COOKED RICE TO A PLATE SO THAT THE RICE GETS COOLED.

IN A KADHAI PUT OIL AND SWITCH ON THE FLAME AND ADD MUSTARD SEEDS AND WHEN IT CRACKS ADD GRAM DAL AND PEANUTS AND WHEN BOTH GETS LIGHT GOLDEN ADD ONION,CURRY LEAVES AND TURMERIC AND WHEN ONION GETS LIGHT GOLDEN AND THE ABOVE PASTE AND FRY IN A LOW FLAME TILL THE OIL LEAVES THD KADHAI SIDE WISE.AT THE END ADD SALT AND MIX WELL.

ADD THIS TO THE RICE AND MIX WELL.SPRINKLE LEMON JUICE AND MIX WELL.GARNISH WITH CORIANDER LEAVES.

MADRAS SOUP

INGREDIENTS:

1 TOMATOES(MEDIUM CHOPPED)

1 ONION(MEDIUM CHOPPED)

1 CUP GRATED COCONUT

3/4 TSP MAIDA

1 CUP MILK

1 TSP BUTTER

1 TSP VEG CUBES(AVAILABLE IN STORES)

1/2 TSP PEPPER POWDER

SALT

LITTLE FINELY CHOPPED CORIANDER LEAVES

PREPARATION:

FIRST IN THE PRESSURE COOKER PUT TOMATOES ,ONIONS ,COCONUT WITH LITTLE WATER AND PRESSURE FOR 3 WHISTLES.AFTER COOLED PUT TO THE MIXER AND MAKE A FINE PASTE(IF REQUIRED ADD WATER SO THAT THE CONSISTENCY MUST BE LITTLE LIQUID)

FOR THE WHITE SAUCE:

FIRST IN A BOWL PUT 1 CUP MILK AND FOR THIS ADD MAIDA AND MIX IT WELL WITHOUT LUMPS.

IN A KADHAI PUT BUTTER AND SWITCH ON THE FLAME AND WHEN IT MELTS PUT THE MAIDA PASTE AND BOIL IT.TO THIS ADD THE ABOVE PREPARED PASTE(TOMATOES AND ONION),VEG CUBES,PEPPER POWDER ,SALT AND BOIL IT WELL.

GARNISH WITH CORIANDER LEAVES.

VANGI BATH(BRINJAL RICE)

THIS VANGI BATH IS REALLY GOOD TO TASTE AND U CAN PREPARE DURINT FESTIVAL ALSO AND WHENEVER GUESTS COMES.U SURELY LIKE THIS RECIPE.

WHEN THE POWDER IS PREPARED AND KEPT U CAN PREPARE INSTANTLY.

INGREDIENTS:

1/4 KG COOKED RICE

4 TBSP OIL

1/4 KG BRINJAL(MEDIUM CHOPPED AND SOAKED IN WATER FOR 10 MINUTES) .STRAIN THE WATER COMPLETELY.

1 TSP MUSTARD SEEDS

1 TSP URAD DAL(BLACK GRAM DAL)

2 STRINGS CURRY LEAVES

4 DRY RED CHILLIES(CUT TO HALF PIECES)

1 BIG BALL TAMARIND(SOAKED IN WATER(1 CUP) FOR 20 MINUTES)

SALT

FOR THE POWDER:

1 TBSP URAD DAL(BLACK GRAM DAL)

1 TBSP CHANA DAL(GRAM DAL)

2 TSP CORIANDER SEEDS

10 DRY RED CHILLI

5 CINNAMON STICK

6 CLOVES

3 MARATHI MOGGU(AS SHOWN IS PICTURE 1)

PREPARATION:

FIRST THE POWDER INGREDIENTS IS FRIED (DRY)SEPERATELY AND PUT TO THE MIXER AND MAKE FINE POWDER.

SQUEEZE THE TAMARIND AND EXTRACT THE JUICE.

IN ANOTHER KADHAI PUT OIL FOR THIS ADD MUSTARD SEEDS AND WHEN IT CRACKS ADD URAD DAL AND WHEN IT TURNS GOLDEN ADD CURRY LEAVES AND CHILLI .NOW ADD THE BRINJAL AND SALT (SO THAT BRINJAL ABSORBS SALT) TO IT AND ALLOW TO COOK AND WHEN THE BRINJAL GETS HALF COOKED ADD THE TAMARIND JUICE AND ALLOW TO COOK AND WHEN THE TAMARIND JUICE GETS HALF THICK ADD THE ABOVE POWDER AND COOK TILL THE KADHAI LEAVES THE OIL SIDE WISE.

IN A PLATE TRANSFER THE RICE AND ALLOW TO COOL THE RICE AND PUT THE ABOVE PREPARED MIXTURE AND MIX IT WELL.MOUTH WATERING BRINJAL RICE IS READY TO EAT.

MANGO RICE

INGREDIENTS:

1 CUP COOKED RICE

1 1/2 ONION(MEDIUM CHOPPED)

3 GREEN CHILLIES(CHOPPED)

3 TSP PEANUTS

1 TSP CHANA DAL(GRAM DAL)

1 TSP MUSTARD SEEDS

1 1/2 TSP SAMBAR POWDER

1/2 CUP GRATED RAW MANGO

2 STRINGS CURRY LEAVES

A PINCH OF TURMERIC

SALT

1 TSP SUGAR

5 TSP OIL

PREPARATION:

FIRST THE COOKED RICE IS TRANSFERED TO A PLATE AND ALLOWED TO COOL.THEN THE GRATED MANGO IS ADDED TO IT AND MIX WELL.

IN A KADHAI PUT OIL.FOR THIS ADD MUSTARD SEEDS.WHEN IT CRACKS ADD GRAM DAL ,PEANUTS AND WHEN IT TURNS LIGHT GOLDEN PUT ONIONS,CURRY LEAVES AND GREEN CHILLIES AND TURMERIC .WHEN THE ONION TURNS LIGHT GOLDEN PUT SUGAR AND FRY WELL.AT THE END ADD SALT AND SWITCH OFF THE FLAME.

ADD THIS TO THE RICE AND MIX WELL.ADD SAMBAR POWDER AND MIX WELL.MOUTH WATERING MANGO RICE IS READY.

LEMON RICE

THIS LEMON RICE IS VERY EASY TO PREPARE AND VERY FAST AND ALSO GOOD TO TASTE.

INGREDIENTS:

1 CUP COOKED RICE

1 TSP MUSTARD SEEDS

1 TSP URAD DAL(BLACK GRAM DAL)

1/2 TBSP PEANUTS

4 GREEN CHILLIES(CUT INTO SLITS)

10 CLOVES GARLIC(SKIN REMOVED)

2 STRINGS OF CURRY LEAVES

1 LEMON

SALT

A PINCH OF TURMERIC

1/2 TBSP OF OIL

PREPARATION:

FIRST THE COOKED RICE IS TRANSFERED ON A PLATE AND ALLOWED TO COOL.

IN A KADHAI PUT OIL.FOR THIS ADD MUSTARD SEEDS AND WHEN IT CRACKS ADD URAD DAL,PEANUTS AND WHEN BOTH TURNS GOLDEN COLOUR ADD CURRY LEAVES,SPLIT GREEN CHILLIES AND GARLIC .NOW ADD TURMERIC POWDER AND SALT SO THAT THE GREEN CHILLIES ABSORB SALT AND SWITCH OFF THE FLAME.

ADD THIS TO THE COOKED RICE AND SPRINKLE LEMON JUICE AND MIX IT WELL.

POTATO STICKS

INGREDIENTS:
2 BOILED POTATOES(SMASHED WELL)
1/2 CUP RICE FLOUR(LITTLE LESS THAN 1/2 CUP)
1 INCH GRATED GINGER
3 TSP CHILLI PASTE
1 TSP CORIANDER POWDER
FEW FINELY CHOPPED CORIANDER LEAVES
FEW FINELY CHOPPED CURRY LEAVES
1 FINELY CHOPPED ONION
3 TSP GRATED COCONUT
SALT
OIL FOR DEEP FRYING
PREPARATION:
FIRST IN A BOWL ADD POTATO ,RICE FLOUR AND MIX WELL.FOR THIS ADD GINGER CHILLI PASTE ,SALT,CORIANDER POWDER,CORIANDER LEAVES,CURRY LEAVES,ONION AND COCONUT AND MIX WELL TO MAKE A DOUGH.TAKE A SMALL BALL OF THE DOUGH AND MAKE LIKE A STICK .LIKE THIS PREPARE WITH ALL THE DOUGH AND DEEP FRY IN OIL TILL GOLDEN BROWN.

ALOO PALAK PATTIS

INGREDIENTS:

2 BLUNCH PALAK(SPINACH LEAVES)

4 BOILED POTATO AND SKIN IS REMOVED

4 BREAD SLICES(SIDES REMOVED)

2 DRY RED CHILLIES(MADE INTO SMALL PIECES)

1/2 TSP MUSTARD SEEDS

1/2 TSP JEERA

2 CHOPPED GREEN CHILLIES

SALT

11/2 TSP CHAT MASALA

1 1/2 TSP RED CHILLI POWDER

DRY FRUITS LIKE CASHEWNUTS,PISTA AND ALMONDS CUT INTO SMALL PIECES

2 TSP GHEE

CHOPPED CORIANDER LEAVES

OIL FOR DEEP FRYING

PREPARATION:

FIRST IN A KADHAI PUT GHEE.FOR THIS ADD MUSTARD SEEDS AND WHEN IT CRACKS ADD JEERA,RED CHILLI AND WHEN IT CRACKS ADD GREEN CHILLI AND ROAST IT AND NOW ADD FINELY CHOPPED PALAK LEAVES AND ROAST IT WELL.AT THE END ADD SALT AND KEEP IT ASIDE.

IN ANOTHER BOWL TAKE BREAD AND FOR THIS ADD POTATOES AND MIX IT WELL.FOR THIS ADD RED CHILLI POWDER,CHAT MASALA,SALT AND CORIANDER LEAVES AND MIX WELL.MAKE THIS MIXTURE INTO 5 EQUAL BALLS .MAKE THESE BALLS LIKE A CUP WITH A HOLE INSIDE .FOR THIS HOLE FILL WITH 2 TSP OF SPINACH MIXTURE AND LITTLE DRY FRUITS AND CLOSE IT AND LITTLE FLATTEN IT LIKE PATTIS.LIKE THIS PREPARE WITH ALL THE BALLS AND FINEALLY DEEP FRY IN OIL. U CAN HAVE WITH TOMATO SAUCE.

AMLA PICKLE

INGREDIENTS:

50 AMLA(SMALL OR 25 BIG GOOSEBERRIES)

2 TBSP OIL

3 TSP MUSTARD SEEDS

2 TSP ASAFOETIDA

6 DRY RED CHILLI(CUT INTO HALF)

4 TSP JAGGERY

SALT

3 TSP RASAM POWDER

PREPARATION:

FIRST CRUSH THE AMLA SLIGHTLY.THEN IN A KADHAI PUT OIL FOR THIS ADD MUSTARD SEEDS AND WHEN IT CRACKS ADD ASAFOETIDA AND RED CHILLI .NOW ADD AMLA AND LITTLE WATER AND ALLOW TO COOK TILL THE AMLA SOFTENS.NOW ADD JAGGERY AND RASAM POWDER AND SALT AND ONCE AGAIN COOK WELL.

THIS CAN BE STORED OUTSIDE FOR 5 DAYS.IN THE FRIDGE YOU CAN STORE IT FOR 12 DAYS.

SOUTH INDIAN TOMATO RASAM

INGREDIENTS:

3 RIPE TOMATOES(MEDIUM CHOPPED)

1 ONION(MEDIUM CHOPPED)

2 STRINGS CURRY LEAVES

3 TSP RASAM POWDER

1 LEMON SIZE TAMARIND(SOAKED IN WATER)

1 TSP MUSTARD SEEDS

2 TSP JAGGERY

SALT

5 TSP GRATED COCONUT

3 TSP OIL

CHOPPED CORIANDER LEAVES

PREPARATION:

FIRST IN A KADHAI PUT OIL,MUSTARD SEEDS AND WHEN IT CRACKS ADD ONION,CURRY LEAVES AND COOK TILL THE ONION TURNS LIGHT GOLDEN .NOW ADD TOMATOES AND COOK TILL IT BECOMES SOFT.FOR THIS ADD TAMARIND JUICE,JAGGERY,COCONUT,SALT AND RASAM POWDER AND COOK WELL .NOW ADD 1 AND 1/2 CUPS OF WATER AND CORIANDER LEAVES AND BOIL WELL.MOUTH WATERING RASAM IS READY TO EAT WITH RICE.

SOUTH INDIAN RASAM POWDER

INGREDIETNS:

1/4 KG CORIANDER SEEDS

2 TBSP JEERA(CUMIN SEEDS)

1 TSP BLACK PEPPER

1/4 KG DRY RED CHILLI

3 TSP FENUGREEK SEEDS

1 TSP MUSTARD SEEDS

6 CAPER(MARATHI MOGGU IN KANNADA) SHOWN IN PICTURE 2

2 INCH CINNAMON STICK

1 TSP ASAFOETIDA(NOT POWDER)

2 WHOLE TURMERIC (NOT POWDER)

20 STRINGS OF CURRY LEAVES

PREPARATION:

FIRST ALL THE ABOVE INGREDIENTS SHOULD BE FRIED WELL SEPERATELY .THEN WHEN ALL THE INGREDIENTS GETS COOLED MIX AND AND CAN MAKE FINE POWDER POWDER IN THE MIXER OR CAN BE GIVEN TO FLOOR MILL.IF U WANT TO MAKE POWER IN THE MIXER FIRST THE TURMERIC SHOULD MAKE INTO PIECES AND THEN PUT IN THE MIXER.

THIS RASAM POWDER CAN BE USED TO PREPARE TOMATO RASAM ,AMLA PICKLE.

IYENGAR PULIYOGARE(TAMARIND RICE)

INGREDIENTS:

FOR THE POWDER:

1 CUP CORIANDER SEEDS

2 TSP BLACK PEPPER

1 TSP JEERA(CUMIN SEEDS)

25 WHOLE DRY RED CHILLIES

A PINCH OF ASAFOETIDA

1 TSP MUSTARD SEEDS

1/2 TSP FENUGREEK SEEDS

1 TSP CHANA DAL(BENGAL GRAM DAL)

1 TSP URAD DAL(BLACK GRAM DAL)

1 TSP TURMERIC

INGREDIENTS FOR THE PREPARATION OF GOJJU :

1 TSP MUSTARE SEEDS

A PINCH OF ASAFOETIDA

1 TSP URAD DAL

4 WHOLE RED CHILLI

4 STRINGS OF CURRY LEAVES

A BIG BALL OF TAMARIND(SOAKED IN WATER ABOUT 1 1/2 CUP FOR 15 MINUTES AND SQUEEZE IT AND STRAIN THE PULP)

4 TSP JAGGERY

2 1/2 TBSP OIL

SALT

FOR ANOTHER POWDER:

1 CUP DRY GRATED COCONUT(MAKE POWDER)

1 TBSP FRIED SESAME SEEDS(MAKE POWDER)

FOR THE GARNISHING :

5 TSP OF PEANUTS AND 2 STRINGS OF CURRY LEAVES BOTH FRIED IN OIL

PREPARATION:

FIRST TO PREPARE THE POWDER, INGREDIENTS MENTIONED (FOR THE POWDER)HAVE TO BE FRIED SEPERATELY WITH LITTLE OIL.

THEN WHEN ALL GETS COOLED MIX WELL AND MAKE FINE POWDER.

FOR THE GOJJU PREPARATION:

PUT INGREDIENTS MENTIONED IN PREPARATION OF GOJJU.

IN A THICK BOTTOMED KADHAI FIRST PUT OIL AND MUSTARD SEEDS AND WHEN IT CRACKS ADD ASAFOETIDA ,URAD DAL ,RED CHILLI AND CURRY LEAVES.NOW ADD THE TAMARIND PULP AND JAGGERY AND ALLOW TO BOIL .WHEN THE TAMARIND PULP BECOMES HALF SEMI PASTE NOW ADD THE ABOVE PREPARED POWDER ,SALT AND ALLOW TO COOK TILL THE KADHAI LEAVES THE OIL SIDE WISE.NOW THE GOJJU IS PREPARED. THIS GOJJU CAN BE PRESERVED OUT SIDE FOR 10 DAYS AND IN THE FRIDGE IT CAN BE STORED FOR 1 MONTH.

NOW HOW TO PREPARE PULIYOGARE:

FIRST FOR THE COOKED RICE(NORMAL RICE AS MUCH AS U WANT) ADD THE ABOVE PREPARED GOJJU (ADD AS MUCH AS THE RICE IS REQUIRED) AND MIX WELL .NOW ADD THE ABOVE PREPARED COCONUT AND SESAME POWDER AND MIX WELL.AT THE END GARNISH WITH PEANUTS AND CURRY LEAVES.

YUMMY PULIYOGRE GOJJU IS READY TO EAT.

BESIBELE BATH

INGREDIENTS:

2 CUPS NORMAL RAW RICE

1/2 CUP TUVAR DAL

2 POTATOES(CHOPPED MEDIUM SIZE)

20 BEANS(CHOPPED MEDIUM SIZE )

1/4 CUP FROZEN PEAS

2 CARROTS(CHOPPED MEDIUM SIZE)

2 ONIONS(CHOPPED MEDIUM SIZE)

A PINCH OF TURMERIC

4 TOMATOES(CHOPPED MEDIUM SIZE)

1 TSP MUSTARD SEEDS

4 TSP RED CHILLI POWDER

3 WHOLE DRY RED CHILLI (CUT INTO TWO PIECES)

2 STRINGS OF CURRY LEAVES

4 TSP SAMBAR POWDER

2 LEMON SIZE TAMARIND(SOAKED IN WATER)

1/2 TBSP BLACK SESAME SEEDS(FRIED)

1 TBSP DRY COCONUT GRATED

7 TSP GHEE

3 TSP OIL

SALT AS PER TASTE

PREPARATION:

FIRST IN THE PRESSURE COOKER ADD RICE, TURVAR DAL ,BEANS,POTATOES,PEAS AND CARROT ,TURMERIC AND WATER (TILL THE INGREDIENTS IS DIPPED) AND PRESSURE FOR 3 WHISTLES.

FOR THE MIXER MAKE THE POWDER OF SESAME SEEDS AND DRY COCONUT.

IN A BIG KADHAI PUT THE OIL AND GHEE.TO THIS ADD MUSTARD SEEDS AND WHEN IT CRACKS ADD CURRY LEAVES , RED CHILLI AND ONIONS.WHEN IT GETS GOLDEN BROWN ADD TOMATOES AND WHEN IT GETS COOKED ADD THE INGREDIENTS IN THE PRESSURE COOKER.FOR THIS ADD TAMARIND PASTE(ACCORDING TO UR TASTE),RED CHILLI POWDER,SAMBAR POWDER ,SALT AND THE ABOVE PREPARED POWDER AND LITTLE WATER(THE CONSISTENCY MUST BE LITTLE THICK) AND COOK WELL.AT THE ADD GHEE.MOUTH WATERING BESIBELE BATH IS READY TO EAT.U CAN HAVE WITH POTATO CHIPS AS SIDES.

DRUMSTICK SAMBAR

INGREDIENTS:

20 PIECES DRUMSTICK(CUT INTO 3 INCHES)

1 CUP TUVAR DAL

2 TOMATOES(CHOPPED MEDIUM SIZE)

1 LEMON SIZE TAMARIND(SOAKED IN WATER)

1 TSP MUSTARD SEEDS

2 STRINGS CURRY LEAVES

3 TSP SAMBAR POWDER

2 TSP RED CHILLI POWDER

1 TSP JAGGERY

SALT AS PER TASTE

3 TSP OIL

PREPARATION:

FIRST IN A PRESSURE COOKER PUT TUVAR DAL AND WATER AND COOK FOR 4 WHISTLES (SO THAT THE DAL GETS WELL COOKED).IN ANOTHER VESSER TAKE PIECES OF DRUMSTICK AND PUT WATER AND LITTLE SALT AND BOIL IT TILL THE DRUMSTICK GETS COOKED.

IN A KADHAI PUT OIL AND MUSTARD SEEDS.WHEN IT CRACKS ADD CURRY LEAVES ,TOMATOES AND WHEN COOKED ADD TUVAR DAL AND ADD DRUMSTICK PIECES ALONG WITH WATER SO THAT THE DRUMSTICK FLAVOUR DOES NOT GET LOST.NOW ADD CHILLI POWDER ,SAMBAR POWDER ,TAMARIND PASTE ,JAGGERY AND SALT AS PER TASTE AND BOIL WELL .

U CAN HAVE WITH RICE OR EVEN WITH IDLI.

SOUTH INDIAN PADDU

INGREDIENTS:

2 CUPS DOSA RICE(SOAKED FOR 5 HOURS)

1/2 TSP FENUGREEK SEEDS(SOAKED ALONG WITH RICE)

1/2 CUP URAD DAL(SOAKED SEPERATELY FOR 5 HOURS)

3 TSP CHANA DAL(SOAKED ALONG WITH RICE)

1/4 CUP COOKED RICE(PREPARED RICE)

SALT

OIL

PREPARATION:

FIRST IN THE MIXER PUT RICE,FENUGREEK SEEDS AND CHANA DAL AND WITH LITTLE WATER GRIND SMOOTHLY TO LITTLE THICK BATTER( LIKE IDLI BATTER).GRIND SMOOTHLY URAD DAL WITH LITTLE WATER AND ALSO GRIND COOKED RICE WITH LITTLE WATER TO A SMOOTH PASTE.MIX ALL THESE PROPERLY TO THICK CONSISTENCY.KEEP OVERNIGHT.IN THE MORNING PUT LITTLE SALT.SWITCH ON THE FLAME .KEEP THE PADDU MAKER (LIKE SHOWN IN THE PICTURE) PUT THE OIL FIRST IN THE PADDU MAKER AND WHEN THE OIL(1 TSP TO EACH HOLE) GETS HEATED PUT BATTER TO THE HOLE AND CLOSE WITH THE LID FOR 5 MINUTES WITH LOW FLAME.THEN OPEN THE LID AND REVERSE IT AND AGAIN PUT OIL AND BAKE IT TILL THE PADDU TURNS LIGHT GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE BATTER.

NOTE:IN COLD COUNTRIES PUT TO THE BATTER A PINCH OF COOKING SODA.

IF U WANT MASALA PADDU:

PUT TO THE BATTER IN THE MORNING 2 FINELY CHOPPED ONIONS,3 FINELY CHOPPED GREEN CHILLIES AND 1 BLANCH OF FINELY CHOPPED SABSIGE SOPPU(DIL LEAVES OR SHEPU).AND PREPARE AS MENTIONED ABOVE.

FOT THIS GOOD COMBINATION IS COCONUT CHUTNEY AND POTATO RAS SABZI

POTATO RAS SABZI

INGREDIENTS:

1/2 KG POTATO(BOILED AND PEELED THE SKIN AND SMASH COARSELY)

2 ONIONS(CHOPPED MEDIUM)

2 CAPSICUM(CHOPPED MEDIUM)

3 GREEN CHILLIES(FINELY CHOPPED)

2 STRINGS CURRY LEAVES

1 TSP JAGGERY

1 LEMON SIZE TAMARIND(SOAKED IN LITTLE WATER)

1 TSP MUSTARD SEEDS

1 TSP URAD DAL

2 1/2 TSP SAMBAR POWDER

1 TSP JEERA

A PINCH OF TURMERIC

SALT AS PER TASTE

CHOPPED CORIANDER LEAVES

5 TSP OIL

PREPARATION:

FIRST IN A KADHA I ADD OIL .FOR THIS ADD MUSTARD SEEDS CRACKS ADD URAD DAL, JEERA AND THEN ADD ONION,CAPSICUM,GREEN CHILLIES,CURRY LEAVES AND TURMERIC POWDER.NOW ALLOW TO FRY .THEN ADD MASHED POTATOES AND LITTLE WATER(SO THAT THE MIXTURE MUST BE GRAVY ).NOW ADD SAMBAR POWDER,SALT,JAGGERY AND 4 TSP OF TAMARIND PASTE AND CORIANDER LEAVES AND ALLOW TO BOIL.

THIS IS A GOOD COMBINATION FOR CHAPATI AND PADDU.

ONION UTTAPAM

INGREDIENTS:

2 CUPS DOSA RICE(SOAKED FOR 5 HOURS)

1/2 CUP URAD DAL(SOAKED FOR 5 HOURS SEPERATELY)

1/4 CUP COOKED RICE

3 TSP CHANA DAL(GRAM DAL)(SOAK ALONG WITH RICE)

1/2 TSP FENU GREEK SEEDS(SOAK ALONG WITH RICE)

2 ONIONS (FINELY CHOPPED LENGTHWISE)

2 GREEN CHILLIES(FINELY CHOPPED)

CORIANDER LEAVES AND CURRY LEAVES FINELY CHOPPED

OIL

PREPARATION:

FIRST GRIND THE URAD DAL WITH LITTLE WATER TO A FINE PASTE.THEN GRIND RICE,CHANA DAL AND FENUGREEK SEEDS WITH LITTLE WATER TO A FINE PASTE.THEN GRIND THE COOKED RICE WITH LITTLE WATER TO A FINE PASTE.MIX ALL THESE PROPERLY AND THE BATTER SHOULD BE CONSISTENCY OF IDLI(IF REQUIRED ADD WATER).KEEP OVERNIGHT.WHILE PREPARING UTTAPAM ADD LITTLE SALT. SWITCH ON THE FLAME. ON THE DOSA MAKER PUT 1 TBSP OF THE BATTER AND SPREAD EVENLY LITTLE THICK .ON THIS PUT ONION,CHILLIES ,CURRY LEAVES AND CORIANDER LEAVES.PUT 2 TSP OIL AND WHEN THE DOSA TURNS RED (AT THE BOTTOM)NOW TURN UPSIDE DOWN SO THAT THE ONION ALSO GETS COOKED .LIKE THIS PREPARE WITH ALL THE BATTER.

NOTE:IN COLD COUNTRIES PUT TO THE BATTER A PINCH OF COOKING SODA.

FOR THIS VEGETABLE SAAGU AND COCONUT CHUTNEY IS GOOD COMBINATION.

VEGETABLE SAAGU

INGREDIENTS:
1/2 CUP CHOPPED ONION
1 CUP CHOPPED TOMATOES
1/2 CUP PEAS
1/2 CUP CHOPPED BEANS
1/2 CUP CHOPPED CARROTS
1/2 CUP CHOPPED POTATOES
4 CLOVES
2 CINNAMON STICK(1 INCH)
3 TSP ROASTED GRAM DAL(CHUTNEY DAL)

4 GREEN CHILLIES(FRIED IN LITTLE OIL)
3 TSP SAMBAR POWDER

1 TSP POPPY SEEDS
1 TSP JEERA
1 CUP GRATED COCONUT
2 TSP OIL
3 TSP DALDA(VANASPATI GHEE)

SALT AS PER TASTE
FEW CORIANDER LEAVES
1 TSP MUSTARD SEEDS
2 STRINGS CURRY LEAVES
PREPARATION:
ALL THE VEGETABLES ARE CUT IN MEDIUM SIZE.
FIRST IN PRESSURE COOKER PUT ONION,TOMATOES,BEANS,CARROTS,PEAS POTATOES WITH LITTLE WATER(SO THAT THE VEGETABLES MUST BE IMMERSED) AND PRESSURE FOR 3 WHISTLES.
FOR THE PASTE:
IN A MIXER PUT COCONUT,SAMBAR POWDER,CHILLIES,CLOVES,CINNAMON STICK,SALT,ROASTED GRAM DAL,POPPY SEEDS,JEERA AND CORIANDER LEAVES AND GRIND TO A FINE PASTE.

IN A KADHAI PUT BOTH DALDA AND OIL AND WHEN GET HEATED PUT MUSTARD SEEDS AND WHEN IT CRACKS PUT CURRY LEAVES .NOW ADD THE BOILED VEGETABLES (PRESERVE THE VEGESTABLE STOCK) AND THE ABOVE PASTE AND SALT (AS PER TASTE) AND ADD THE VEGETABLE STOCK SO THAT THE CONSISTENCY MUST BE LITTLE GRAVY AND BOIL WELL.
THIS SAAGU GOES GOOD WITH CHAPATI, PURI AND SET DOSA (ONION UTTAPAM)

SOUTH INDIAN SAMBAR POWDER

THIS IS A TRADITIONAL SOUTH INDIAN
SAMBAR POWDER.U CAN KEEP OUTSIDE
FOR 1 YEAR.IN THE FRIDGE U CAN KEEP FOR
MORE THAN 5 YEARS.WITH THIS SAMBAR
U CAN PREPARE MORE THAN 30 RECIPES
INCLUDING SABZI,SAMBAR .

INGREDIENTS:

1/4 KG CORIANDER SEEDS(FRY WELL)

75 GMS JEERA(FRY WELL)

75 GMS POPPY SEEDS(KHUS KHUS) FRY WELL

1 1/2 TBSP CHANA DAL(FRY WELL)

1 1/2 TBSP TUVAR DAL(FRY WELL)

1 1/2 TBSP URAD DAL(FRY WELL)

1 1/2 TBSP GREEN GRAM DAL(FRY WELL)

25 GMS CINNAMON STICK(FRY WELL IN LITTLE GHEE)

25 GMS MARATHI MOGGU(FRY WELL IN LITTLE GHEE)PICTURE OF MARATHI MOGGU SHOWN IN PICTURE

1/4 TBSP MUSTARD SEEDS(FRY)

4 TSP BLACK PEPPER(FRY IN LITTLE GHEE)

5 TSP FENUGREEK SEEDS(FRY WELL)

125 GMS ROASTED CHANA DHAL

10 CLOVES(FRIED IN LITTLE GHEE)

25 STRINGS CURRY LEAVES(DRIED IN SUNLIGHT AND THEN FRY WELL)

20 TURMERIC(WHOLE TURMERIC NOT POWDER)FRY WELL

1 TSP ASAFOETIDA(WHOLE NOT POWDER)FRY IN LITTLE GHEE

PREPARATION:

FIRST INGREDIENTS MENTIONED (FRY WELL) U HAVE TO FRY WELL EACH SEPERATELY WITHOUT GHEE AND INGREDIENTS MENTIONED FRY WITH GHEE U HAVE TO FRY SEPERATELY BY ADDING LITTLE GHEE.MIX ALL THESE INGREDIENTS PROPERLY AND GIVE TO FLOOR MILL TO MAKE A FINE POWDER. U CAN STORE OUTSIDE FOR ONE YEAR .IF U STORE IN FRIDGE U CAN STORE IT FOR MORE THAN 5 YEARS.IF U HAVE TO MAKE POWDER IN MIXER ITS BETTER TO MAKE WHOLE TURMERIC MAKE INTO PIECES FIRST AND THEN PUT FOR MIXER.THIS SAMBAR IS USED FOR VARIOUS SOUTH INDIAN DISHES AND SURE U WILL BECOME A GOOD COOKER USING THIS SAMBAR POWDER .WITHIN A FEW DAYS I WILL WRITE RECIPES WHICH INCLUDES THIS SAMBAR POWDER.

USING THIS SAMBAR POWDER U CAN PREPARE VEGETABLE SAAGU,POTATO RAS SABZI,DRUMSTICK SAMBAR ,BESIBELE BATH AND MANY MORE.

KABUL CHANA CUTLET

INGREDIENTS:

1 CUP KABUL CHANA(SOAKED FOR 6 HOURS)

16 BREAD PIECES(SIDES REMOVED)

1 CHOPPED ONION

3 CHOPPED GREEN CHILLIES

1 TSP GARAM MASALA

3 COARESELY CHRUSHED RED CHILLIES

2 TSP MINT POWDER(MINT LEAVES IS FULLY DRIED AND MAKE POWDER)

SALT AS PER TASTE

FINELY CHOPPED CORIANDER LEAVES

5 TBSP OIL FOR SHALLOW FRYING

PREPARATION:

FIRST IN COOKER PUT KABUL CHANA AND WATER AND PRESSURE FOR 2 WHISTLES.

TAKE THESE CHANA IN A BOWL AND SMASH COARSELY WITH HANDS.FOR THIS ADD ABOVE ALL THE INGREDIENTS EXCEPT BREAD AND MIX WELL.

IN ANOTHER BOWL TAKE WATER AND SLIGHTLY DIP TWO PIECES OF BREAD AND PRESS WITH HANDS TO REMOVE WATER .FIRST TAKE ONE BREAD PIECE AND ON IT PLACE ASMALL BALL OF THE ABOVE MIXTURE AND CLOSE WITH ANOTHER BREAD AND CLOSE PROPERLY SO THAT THE MIXTURE DOES NOT COME OUT.LIKE THIS PREPARE WITH ALL THE BREAD PIECES .HEAT OIL IN A PAN AND PUT THE ABOVE PREPARED BREAD CUTLETS AND SHALLOW FRY ON BOTH SIDES.U CAN HAVE WITH TOMATO SAUCE.

PEANUT MASALA

INGREDIENTS:

1 CUP PEANUTS

3/4 CUP GRAM FLOUR(BESAN)

4 TSP RED CHILLI POWDER

1/4 CUP GRATED CARROT

1/4 CUP FINELY CHOPPED ONION

2 FINELY CHOPPE CHILLIES

FINELY CHOPPED CORIANDER LEAVES

4 TSP OIL

SALT AS PER TASTE

OIL FOR DEEP FRYING

LITTLE LEMON JUICE

PREPARATION:

FIRST IN A BOWL ADD GRAM FLOUR.TO THIS ADD OIL ,SALT AS PER TASTE ,3 TSP RED CHILLI POWDER AND LITTLE WATER AND MAKE VERY THICK PASTE.PUT PEANUTS IN THIS AND MIX WELL SO THAT THE PASTE HAS SMEARED THE PEANUTS AND PUT THESE PEANUTS IN THE PREHEATED OIL AND FRY TILL THE PEANUTS TURNS CRISPY.

IN ANOTHER BOWL ADD CARROT,ONIONS,SALT,1 TSP RED CHILLI POWDER,CHILLIES AND CORIANDER LEAVES AND MIX WELL.WHILE SERVING PUT THE ABOVE PREPARED PEANUTS AND LEMON JUICE AND MIX WELL.THIS CAN BE USED AS A STARTER.

CHEESE SANDWITCH

INGREDIENTS:

BREAD SLICES

7 TSP BUTTER

1/2 CUP FINELY CHOPPED ONION

1/2 CUP FINELY CHOPPED CAPSICUM

1/2 CUP FINELY CHOPPED TOMATOES

1/2 CUP GRATED CHEESE

6 COARSELY CRUSHED GARLIC

1 TSP PEPPER POWDER

FOR GREEN CHUTNEY:

MAKE A PASTE OF(1 CUP MINT LEAVES,4 GREEN CHILLIES,SALT,LITTLE SUGAR AND LITTLE LEMON JUICE)

SALT

PREPARATION:

IN A KADHAI PUT 2 TSP OF BUTTER .FOR THIS ADD ONION AND CAPSICUM AND FRY IT.

IN ANOTHER BOWL PUT TOMATOES .FOR THIS ADD 2 TSP BUTTER AND CHEESE AND MIX WELL.FOR THIS ADD THE FRIED (ONION AND CAPSICUM),3 TSP GREEN CHUTNEY,SALT AND PEPPER POWDER AND MIX WELL.

APPLY BUTTER FOR A BREAD PIECE. THEN REVERSE THE BREAD AND ON TOP OF IT PUT THE MIXTURE (A SMALL BALL AND SPREAD IT) AND FOR ANOTHER BREAD APPLY BUTTER AND CLOSE THE ABOVE PREPARED BREAD AND WITH THE HELP OF SANDWITCH MAKER TOAST IT.DO SAME WITH THE OTHER BREAD PIECES.U CAN HAVE WITH TOMATO SAUCE.

MUSHROOM FRY

INGREDIENTS:

1/4 KG MUSHROOM

1 TSP JEERA

1/2 TSP SHAH JEERA(CARAWAY SEEDS)

1 TSP BLACK PEPPER POWDER

1/2 TSP SUGAR

1 TSP TAMARIND PASTE

1 TBSP GHEE

1 CHOPPED CAPSICUM

1 TSP CHOPPED GARLIC

FEW CHOPPED CURRY LEAVES

FEW CHOPPED CORIANDER LEAVES

SALT AS PER TASTE

PREPARATION:

MAKE A PASTE OF JEERA,SHAH JEERA,BLACK PEPPER POWDER,SUGAR AND TAMARIND PASTE

FIRST IN A KADHAI ADD GHEE.FOR THIS ADD CURRY LEAVES AND THEN ADD CAPSICUMAND GARLIC AND FRY WELL.FOR THIS ADD MUSHROOM AND FRY WELL.ADD THE ABOVE PASTE AND SALT AND FRY TILL THE MUSHROOM GETS SOFTENED.PUT LITTLE GHEE AND CORIANDER LEAVES AND AGAIN FRY.AT THE END GARNISH WITH CORIANDER LEAVES.

SUJI KA TIKKIS

INGREDIENTS:

1 CUP MAIDA

1/2 CUP RICE FLOUR

1 CUP SMALL SUJI(SEMOLINA)

2 FINELY CHOPPED ONION

3/4 CUP PEANUTS(ROASTED AND REMOVE THE SKIN AND COARSELY MAKE POWDER)

4 FINELY CHOPPED CHILLI

1 TSP JEERA POWDER

1/2 CUP GRATED DRY COCONUT

SALT AS PER TASTE

FEW FINELY CHOPPED CORIANDER LEAVES

SALT

OIL FOR DEEP FRYING:

IN A BOWL ADD ALL THE ABOVE INGREDIENTS AND MIX WELL.FOR THIS ADD 3 TSP OF HOT OIL WHICH IS KEPT FOR DEEP FRYING. ADD WATER TO THE MIXTURE(AS PER REQUIREMENT) AND MAKE A THICK DOUGH.KKEP ASIDE FOR 10 MINUTES.TAKE A SMALL BALL OF THE DOUGH AND FLATTED WITH HANDS (LIKE SMALL PURI) AND DEEP FRY IN OIL TILL GOLDEN BROWN.PREPARE SAME WITH ALL THE DOUGH.YOU CAN HAVE WITH PUDINA CHUTNEY.

POP CORN CHATS

INGREDIENTS:
2 CUPS POP CORN
1 TSP RED CHILLI POWDER
1/2 CUP CHOPPED ONION
1/2 CUP CHOPPED TOMATO
1/2 CUP POTATO (BOILED AND CUT INTO PIECES )
1/2 CUP GRATED CARROT
1 TSP SWEET CHUTNEY
1/2 CUP MASALA PEANUTS(CONGRESS)
1/2 CUP SEV
A PINCH OF TURMERIC
CHOPPED CORINADER LEAVES
PREPARATION:
FOR SWEET CHUTNEY:
2 TSP OF TAMARIND PULP
4 TSP OF DATES PULP
4 TSP OF JAGGERY
PUT ALL THESE IN THE MIXER
FIRST IN A BOWL TAKE POP CORN .FOR THIS ADD 1/2 TSP OF RED CHILLI POWDER AND TURMERIC AND MIX WELL.
IN ANOTHER BOWL ADD ONION,TOMATOES,CARROT,POTATOES,RED CHILLI POWDER AND CORIANDER LEAVES AND MIX WELL.FOR THIS ADD SWEET CHUTNEY(AS MUCH AS REQUIRED) AND MIX WELL.WHILE SERVING PUT THE ABOVE CORN TO THIS MIXTURE AND ADD MASALA PEANUTS AND SEV AND SLIGHTLY MIX.EAT IMMEADITELY.

ALOO OOMAPODI

INGREDIENTS:




1 CUP BOILED AND FINLY SMASHED POTATO




1 CUP GRAM FLOUR(BESAN)




1/2 TBSP GHEE




SALT AS PER TASTE




6 TSP RED CHILLI POWDER

1/2 TSP AJWAIN

OIL FOR DEEP FRYING

PREPARATION:

FIRST FINELY MASH POTATO SO THAT NO LUMPS ARE FORMED.FOR THIS ADD BESAN SALT ,RED CHILLI POWDER ,AJWAIN AND SPRINKLE LITTLE WATED AND KNEAD FOR A THICK DOUGH.ADD GHEE AND ONCE AGAIN KNEAD WELL.HEAT OIL IN A KADHAI . TAKE A SMALL BALL OF THE DOUGH AND PUT IN THE SEV MAKER PRESSING(HOLE MUST BE BIGGER THAN SEV MAKE )AND PRESS IT IN OIL AND FRY TILL GOLDEN BROWN.DO THE SAME PROCEDURE WITH ALL THE DOUGH.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 10 DAYS.

SUJI BONDA

INGREDIENTS:

1 CUP SMALL SUJU(SEMOLINA)

1/2 CUP GRATED COCONUT

1 CHOPPED ONION

3 CHOPPED GREEN CHILLIES

FEW CORIANDER LEAVES CHOPPED

FEW CURRY LEAVES CHOPPED

SALT

OIL FOR DEEP FRYING

PREPARATION:

FIRST TO THE BOWL PUT SUJI AND FOR THIS ADD ALL THE INGREDIENTS MENTIONED ABOVE AND MIX WELL.FOR THIS ADD LITTLE WATER AND MIX IT THICK AND LEAVE IT FOR 10 MINUTES.HEAT OIL IN A KADHAI.PUT THE MIXTURE LIKE SMALL BALLS IN OIL AND FRY TILL GOLDEN BROWN.U CAN HAVE WITH COCONUT CHUTNEY.

ONION RINGS

INGREDIENTS:

1 CUP GRAM FLOUR(BESAN)

1/2 CUP GRATED PANEER

1 1/2 TSP RED CHILLI POWDER

1/2 TSP DRY MANGO POWDER

1/2 TSP CORIANDER POWDER

1/2 TSP CHAT MASALA

1/2 TSP AJWAIN

SALT

3 ONION CUT INTO ROUND SHAPE(LIKE RINGS)

OIL FOR DEEP FRYING.

PREPARATION:

TAKE IN A BOWL GRAM FLOUR AND TO THIS ADD ALL THE ABOVE INGREDIENTS EXCEPT ONION AND MIX WELL.FOR THIS ADD LITTLE WATER AND MAKE THICK BATTER.HEAT OIL IN A KADHAI.TAKE ONE BY ONE ONION RINGS AND DIP IN THE BATTER AND DEEP FRY IN OIL TILL GOLDEN BROWN.YOU CAN HAVE WITH TOMATO SAUCE.

BOMBAY SANDWITCH

INGREDIENTS:

SLICES OF BREAD

1 CUP MINT LEAVES

1/2 CUP CORIANDER LEAVES

3 CHILLIES

A PINCH OF BLACK SALT

A PINCH OF SALT

2 POTATO (BOILED AND SMASHED WELL)

1/2 TSP RED CHILLI POWDER

1/2 TSP GARAM MASALA POWDER

1/2 TSP BLACK PEPPER POWDER

CHAT MASALA

BUTTER

SLICES OF TOMATO,CAPSICUM,CUMUMBER AND ONION

PREPARATION:

FIRST MAKE THE MINT PASTE:PUT IN THE MIXER MINT LEAVES ,CORIANDER LEAVES,CHILLIES,BLACK SALT AND SALT AND MAKE A FINE PASTE.

FOR THE POTATO MASALA.TAKE IN A BOWL THE MASHED POTATO .FOR THIS ADD RED CHILLI POWDER ,GARAM MASALA,SALT AND BLACK PEPPER POWDER AND MIX WELL.

FOR THE BREAD SLICE SPREAD WITH BUTTER.ABOVE THAT APPLY THE MINT PASTE.

AND THEN TAKE A SMALL BALL OF THE POTATO MASALA AND SPREAD IT.ABOVE IT ARRANGE WITH SLICES OF(CUCUMBER,TOMATO,CAPSICUM AND ONION).SPRINKLE WITH CHAT MASALA AND SALT.THEN FOR THE OTHER BREAD SPREAD WITH BUTTER AND MINT CHUTNEY AND CLOSE FOR THE ABOVE PREPARED BREAD.

GREASE THE TOAST MAKER WITH BUTTER AND KEEP THE ABOVE PREPARED BREAD AND TOAST IT .YOU CAN HAVE WITH TOMATO SAUCE.LIKE THIS PREPARE WITH ALL THE BREAD SLICES.

MEDU VADA (UDDINA VADA, URAD DAL VADA)

INGREDIENTS:
2 CUPS URAD DAL (SOAKED FOR 4 HOURS)
4 GREEN CHILLIES (FINELY CHOPPED)
4 BLACK PEPPER (CRUSHED CORASELY)
2 STRINGS CURRY LEAVES (FINELY CHOPPED)
SALT
OIL FOR DEEP FRYING:
PREPARATION:

STRAIN THE WATER OF URAD DAL AND PUT IN THE MIXER AND GRIND (IF REQUIRED ADD LITTLE WATER) VERY SMOOTHLY.TO THIS ADD ALL THE INGREDIENTS.MAKE THE FINGERS WET WITH WATER AND TAKE A SMALL OF THE BATTER AND KEEP ON THE PALM AND LITTLE FLATTEN IT AND MAKE A HOLE WITH THE HELP OF THE FINGER AND PUT IT IN THE OIL AND DEEP FRY TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE BATTER.
HAVE IT WITH COCONUT CHUTNEY.

FOR COCONUT CHUTNEY:1/2 COCONUT (GRATED),2 CHILLIES(ROASTED),FEW CORIANDER LEAVES AND SALT.

PUT ALL THESE IN THE MIXER WITH LITTLE WATER.

NIPPATTU

INGREDIENTS:

1 CUP RICE FLOUR

2 1/2 CUP MAIDA FLOUR

1/4 CUP PEANUTS

1/4 CUP ROASTED GRAM(CHUTNEY DAL)

1/2 CUP DRY COCONUT

2 TSP WHITE SESAME SEEDS

2 TSP JEERA

6 TSP RED CHILLI POWDER

1/4 CUP MELTED DALDA(VANASPATI GHEE)

A PINCH OF SODA

SALT

OIL FOR DEEP FRYING.

PREPARATION:

PUT IN THE MIXER PEANUTS,ROASTED GRAM AND DRY COCONUT AND GRIND COARSELY WITHOUT WATER.

IN A BOWL PUT THE RICE FOOUR ,MAIDA,MELTED DALDA,SALT,SODA,RED CHILLI POWDER,JEERA,SESAME SEEDS,SALT AND THE ABOVE PREPARED POWDER AND MIX WELL.FOR THIS ADD LITTLE WATER(AS MUCH AS REQUIRED) AND KNEAD WELL FOR A THICK DOUGH.TAKE A SMALL BALL OF THE DOUGH AND PLACE IT ON THE GREASED PLASTIC COVER(WITH OIL) AND PRESS WITH FINGERS TO MAKE A CIRCLE(LIKE PURI) AND DEEP FRY IN OIL TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE DOUGH.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 10 DAYS.

THENGOLALU

INGREDIENTS:

3 CUPS RICE

1 1/2 CUPS URAD DAL(BLACK GRAM SEEDS)

2 TSP JEERA

1 TBSP BUTTER

SALT

OIL FOR DEEP FRYING

PREPARATION:

FIRST WASH THE RICE AND STRAIN THE WATER COMPLETELY AND ALLOW TO GET DRY COMPLETELY (DRY IN SHADE FOR WHOLE 1 DAY).THEN FRY BOTH THE RICE AND URAD DAL SEPERATELY TILL LIGHT BROWN.PUT IN THE MIXER BOTH AND MAKE FINE POWDER .FOR THIS ADD JEERA ,SALT AND BUTTER AND MIX WELL.THEN ADD WATER (AS MUCH REQUIRED)AND KNEAD WELL FOR A THICK DOUGH.HEAT OIL IN A KADHAI.THEN PUT THE DOUGH (A SMALL QUANTITY ) IN THE SEV MAKER PRESSING(THE HOLE MUST BE BIGGER THAN THE SEV MAKER ) AND PRESS IN THE OIL AND FRY IT TILL GOLDEN BROWN.LIKE THIS DO WITH ALL THE DOUGH.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 15 DAYS.

NARGIS MANDAKKI

1 LITRE MYSORE MANDAKKI(PUFFED RICE)

1 TSP JEERA

2 WHOLE GARLIC

7 GREEN CHILLIES

3 TSP HURIGADALE(ROASTED GRAM)

1 TSP SUGAR

1 TSP MUSTARD SEEDS

2 TSP PEANUTS

1 STRINGS CURRY LEAVES

1 TSP RED CHILLI POWDER

A PINCH OF TURMERIC

SALT

2 TBSP OIL

FOR GARNISHING:1 CHOPPED ONION AND FEW STRINGS OF CHOPPED CORIANDER

PREPARATION:

MAKE A PASTE OF 3 CHILLIES,GARLIC,JEERA WITHOUT WATER.

MAKE POWDER OF ROASTED GRAM,SUGAR AND CHILLI POWDER.

PUT OIL IN A KADHAI.FOR THIS ADD MUSTARD SEEDS.WHEN IT CRACKS ADD PEANUTS,4 SLIT GREEN CHILLIES AND MAKE THEM TO CRISPY.THEN ADD CURRY LEAVES AND THE ABOVE PASTE,TURMERIC POWDER AND SALT AND FRY IT.FOR THIS ADD MANDAKKI AND MIX WELL .SWITCH OF THE FLAME .AT THE END ADD THE ABOVE PREPARED POWDER AND MIX WELL.THIS CAN BE STORED FOR 3 DAYS IN AIR TIGHT CONTAINER.WHILE SERVING GARNISH WITH ONION AND CORIANDER LEAVES.

MADDUR VADE

INGREDIENTS:
21/2 CUPS SMALL SUJI(SEMOLINA)
1 CUP RICE FLOUR
1 CUP MAIDA FLOUR
1/2 CUP MELTED DALDA
6 FINELY CHOPPED ONION
10 FINELY CHOPPED GREEN CHILLIES
A PINCH OF ASAFOETIDA(HING)
SALT
OIL FOR DEEP FRYING
PREPARATION:
FOR THE SUJI ADD RICE FLOUR,MAIDA FLOUR,DALDA,ONION,CHILLIES ,DALDA,ASAFOETIDA AND SALT AND MIX WELL.FOR THIS ADD LITTLE WATER SLOWLY AND MAKE A THICK DOUGH .SMEAR OIL FOR THE PLASTIC SHEET AND TAKE A SMALL BALL OF THE DOUGH, PLACE IT ON THE SHEAT AND WITH THE HELP OF THE FINGERS PRESS AND MAKE A SMALL CIRLE.LIKE THIS PREPARE WITH ALL THE DOUGH AND DEEP FRY IN OIL TILL GOLDEN BROWN.THIS CAN BE STORED FOR 20 DAYS IN AIR TIGHT CONTAINER.