MORE KULAMBU VADA

  INGREDIENTS

1. Urad vada                    6 nos
2. Onion                          1 cut
3. Coriander leaves         1 cup cut
4. Curd                            1 cup
5. Besan flour                 2 tbsp
6. Jeera powder              1 tsp
7. Grated ginger             1 tsp
8. Grated coconut           1 tbsp
9. Curry leaves                10
10. Coriander leaves         little
11. Salt                             2 tsp
12. Turmeric                     1/2 tsp
13. Chilly powder             1 tsp 
14. Water                           6 cups

SEASONING

1. Oil                              1 tbsp
   
2. Mustard seeds             1/2 tsp
3. Urad dhal                   1/2 tsp
4. Begal gram                 1/2 tsp
5. Hing                           1/2 tsp
6. Red chiles                  2

METHOD

• Grind coconut, jeera powder, chilly powder, ginger to a smooth paste.
• Whip curd, water and besa flour, mix with grounded paste.
• Heat oil add seasoing splutter mustard seeds, fry urad and bengal gtram dhal, curry leaves, hing, ad  chilies.
• Pour the curd mix ad add salt, turmeric, chilly powder.
• Stir well and bring to boil, simmer for few minutes.
• Garnish with coriander leaves.
• Serve hot with urad vada, and cut onion.

RASAM VADA

 INGREDIENTS

1. Dhal rasam              1 cup
2. Uddina vada           3 nos
3. Cut onion                1 tbsp
4. Coriander leaves     little

METHOD

• Soak vadas in hot rasam for 10 minutes.
• Pour some rasam on vadas.
• Garnish with cut onion and coriander leaves.
  

SAMOSA CHAT

 INGREDIENTS:-

FOR SAMOSA PATTI:-

1. Maida                 1 cup
2. Rawa                  1 tbsp
3. Baking soda        a pinch
4. Water                  3/4 cup
5. Oil                      2 tbsp

FOR PASTE:-

1. Maida                1 tbsp
2. Water                 2 tbsps

FOR GRAVY:-

1. Dry gree peas        1 cup
2. Water                     5 cup
3. Turmeric                1/2 tsp
4. Salt                         3 tsp

FOR GRINDING:-

1. Ginger                 1"
2. Garlic                  6
3. Onion                  1
4. Cinnamon           1"
5. Cloves                 5
6. Fennei seeds       1 tsp
7. Jeera                   1 tsp
8. Dhania powder   1 tsp

FOR FILLING:-

1. Potatoes                    5 big
2. Onion                        1 chopped
3. Green chilies             5
4. Ginger-garlic paste    1 tsp
5. Salt                            1 tsp
6. Turmeric                    1/2 tsp
7. Garam masala            1 tsp
8. Curry leaves              few
9. Coriander leaves       little
10. Mint leaves               little
11. Oil                             2 tbsps

FOR TAMARIND SAUCE:-

1. Tamarind             lemon size
2. Jaggery               1/2 cup
3. Salt                      a pinch
4. Water                  1/2 cup

FOR SEASONING:-

1. Fennel seeds        1/2 tsp
2. Oil                        1 tsp

FOR GARNISHING:-

1. Mint leaves          handful
2. Coriander leaves  handful
3. Onion                   1
4. Tomato                 1
5. Om pudi               1 cup
6. Garam masala      2 tsp

METHOD:-

STEP - 1

• Mix maida, rawa, oil, soda, water to a smooth dough.
• Knead and keep it aside for 1 hour.
• Mix maida and water without lumps in a cup.

STEP - 2

• Grind masala to a smooth paste.
• Cut onion, tomato, mint and coriander leaves to small pieces.

STEP - 3

• Pressure cook tamarind, jaggery, salt, and water for 3 whistles.
• Strain the liquid and boil until thick.
• Heat oil and splutter fennel seeds and pour over the tamarind sauce.

STEP - 4

• Soak peas for 8 hours, wash and add 5 cups of water, cut potatoes.
• Pressure cook for 5 whistles. Retain the liquid. 
• Take out the potatoes, mash and keep it aside.
• Add masala paste, salt, turmeric and cook for another 2 whistles.
• Transfer to serving bowl.

STEP - 5

FOR POTATO MASALA:-

• Heat 2 tbsps of oil, add chopped onion and fry.
• Add turmeric, garam masala, ginger-garlic paste.
• Add mashed potatoes, salt and mix well.
• Garnish with coriander and mint leaves.
• Heat oil in a kadai to a piping hot and reduce the heat.
• Make 8 small balls out of the dough and bin to small chapatis.
• Take 1 tbsp of filling and place in the middle.
• Dip the finger in maida paste and brush around the chapati.
• Paste the sides on one side first, and cover the other side,
• Drop one by one into the hot oil, fry on low heat for 5 minutes.
• Turn the samosas and fry till crisp and turns golden brown.
  
  
  
  

TO SERVE:-

• In a serving cup crush one samosa, pour a laddleful gravy.
• Pour 1 tbsp of tamarind sauce, sprinkle onion, tomato, mint and coriander leaves.
• Finally, garnish with om pudi.

TOPIACA CURD CHAT

 INGREDIENTS:-

1. Topiaca cutlet      1
2. Tamarind sauce   1 tsp
3. Garam masala     a pinch
4. Chilly powder     a pinch
5. Salt                      a pinch
6. Om pudi              handful
7. Onion                  little cut
8. Tomato                little cut
9. Coriander leaves   little

FOR CURD MIX:-

1. Curd           1 cup
2. Salt             1/4 tsp
3. Sugar          1 tbsp

METHOD:-

• Mix curd with salt and sugar to a smooth paste.
• In a serving bowl, add cutlet , tamarind sauce on top.
• Sprinkle chilly powder, garam masala, and pour curd mix.
• Sprinkle onion, tomato, coriander leaves, and om pudi on top.
• Refer tamarind sauce, and topiaca cutlet from this blog.

TOPIACA CUTLET CHAT

 INGREDIENTS:-

1. Topiaca cutlets              2
2. Tamarind sweet sauce   1 tbsp
3. Onion                            1 tbsp
4. Tomato                         1 tbsp
5. Garam masala              1 tsp
6. Brown channa gravy    1 cup
7. Coriander leaves           little
8. Om pudi                        little
9. Curd                             1 tbsp
10. Salt                               a pinch
11. Sugar                            a pinch

METHOD:-

• In a serving bowl, arrange the cutlets.
• Pour gravy on it, sprinkle cut onion, tomato, coriander leaves.
• Add tamarind sweet sauce, garam masala.
• Mix curd with salt and sugar, add it to the cutlet on top.
• Sprinkle om pudi on top. Refer brown channa gravy from this blog.

RAJ KACHORI

 INGREDIENTS:-

FOR KACHORI:-

1. Maida             1 cup                  
2. Chiroti rava    1/2 cup
3. Corn flour       1 tsp
4. Salt                  1 tsp
5. Oil                   1 tsp
6. Water               1/4 cup
7. Oil                   for frying

FOR FILLING:-

1. Black channa    1/2 cup
2. Green gram       1/2 cup
3. Curd                  1 cup
4. Sugar                 1 tbsp
5. Pudina chutney  1/2 cup
6. Tomato sauce     1/2 cup
7. Om pudi             1 cup

METHOD:-

• Soak green gram, black channa separately for 7 hours.
• In a bowl mix maida, salt, rava, corn flour, oil, and water to a thick dough.
• Knead for 5 minutes, close a lid, keep it in a warm place for 1 hour.
• Make small balls, let it be thick in size, press like a puri.
• Heat oil, fry the puris until crisp on both sides.
• Fry the puris on low heat , so that it will get fried crisp.
• Cook channa for 5 whistles, open the lid and add salt, boil for 3 minutes.
• Cook green gram adding salt for 1 whistle.
• Drain the water completely in both.
• Add sugar to curd and mix.
• Make a hole on top of the puri, add a spoonful of channa, then tomato sauce, mint chutney, again channa, green gram and chutneys, on top pour a ladleful of curd, om pudi on top.
• Refer pudina chutney, tomato sauce from this blog.

GUAVA CHAT

 INGREDIENTS:-

1. Guava                   1 big
2. Green chilies        2
3. Coriander leaves   handful
4. Chat masala          1/2 tsp
5. Salt                       1/2 tsp
6. Garam masala      1/2 tsp

METHOD:-

• Pound green chilies, and coriander leaves.
• Wash and cut guava into small pieces.
• Mix all the ingredients and serve immediately.

CORN CHAT

INGREDIENTS:-

1. Boiled corn                1 cup
2. Chutney powder        1 tbsp
3. Coconut oil                2 tsp
4. Coriander leaves        handful
5. Lemon juice               1 tsp

METHOD:-

• Mix all the ingredients and serve.

PUB MIX CHAT

Ingredients

1. Pub mix                 1 cup
2. Onion                    1 chopped finely
3. Coriander leaves   handful chopped
4. Salt                        1/2 tsp
5. Coconut oil           1 tsp
6. Chilly powder       1/2 tsp
7. Garam masala       1/2 tsp 
8. Lemon                   1/4 tsp
9. Groundnut             1 tbsp
10. Chat masala          1/4 tsp
11. Tomato sauce       1 tbsp

Method

1. 

• Hand pound the biscuits don't run in a mixer.
• Add all the ingredients and mix thoroughly.
• Serve immediately. Enjoy the great taste.
• You can add vegetables like carrot, beetroot also.

Kodebhale chat

Ingredients

1. Kodebhale                                5 nos
2. Onion                                       1
3. Coriander leaves                      handful
4. Tomato                                     1
5. Chilly powder                          1/2tsp
6. Garam masala                          1/2 tsp
7. Chat masala                             1/4 tsp
8. Coconut oil                              1 tsp
9. Lemon                                      5 drops
10. Sev                                           optional

Method

• Crush the kodebhale.
• Cut onion, tomato, coriander, into small pieces.
• Mix all the ingredients check salt add if necessary.

Yummy mini bhonda and large puri chat

Ingredients


For Bhonda

1. Bengal gram flour                 1 cup
2. Baking soda                           1/2 tsp
3. Water                                     1/2 cup
4.  Salt                                         1 tsp
5. Onion                                     1 chop finely
6. Green chilies                          3 chop finely
7. Curry leaves                           5 cut into small pieces
8. Coriander leaves                    handful chop finely
9. Mint leaves                            little chop finely
10. Chilly powder                        1 tsp[optional]
11. Asafoetida                              1/2 tsp

Method

• Fry small bhondas.

For Puri

 

1. Rava                                         1 cup
2. Maida                                      1 cup
3. Salt                                          1 tsp
4. Baking soda                            1/2 tsp
5. Water                                       1 cup
6. Oil                                           1 tsp
7. Curd                                        1 tbsp

Method

• Mix all the ingredients and soak for 15 minutes.
• Mix all the above ingredients to a smooth dough.
•  Keep it in a cool place for 3 hours.
• Deep fry on a low flame till crisp.

For gravy

1. Green gram                             1 cup[soaked]
2. Garam masala                         1 tsp
3. Dhania powder                       1 tsp
4. Turmeric                                 1/2 tsp
5. Salt                                          2 tsp
6. Chilly powder                         1 tsp
7. Water                                       8 cups
8. Oil                                           3 tbsps

For grinding

1. Onion                                  1 
2. Garlic                                  6 cloves
3. Ginger                                 1"

Method

• Boil Green gram adding salt for 2 whistles keep aside.
• Heat oil and add onion paste fry till it smells good.
• Add turmeric, dhania, Garam masala, and fry a minute.
• Then mix in the boiled dhal check salt and add more water if necessary.

For Chat

1. Onion                              1 chopped finely
2. Tomato                            1 chopped finely
3. Coriander leaves              handful chopped finely
4. Curd                                1 cup
5. Sev                                  1 cup
6. Tamarind                         handful
7. Jaggery                           1 cup

For tamarind, jaggery sauce, curd

• Soak tamarind for 1-hour strain water.
• Boil for 10 minutes adding a little salt and chilly powder.
• Heat little oil add fennel seeds.
• Mix in the tamarind sauce.
• Boil jaggery add adding 2 tbsps of water.
• Add 1 tsp of sugar and 1/2 tsp of salt mix.

For sev[bhugia]

• Bengal gram flour            1 cup
• Salt                                    1/2 tsp
• Chilly powder                   1/2 tsp
• Baking soda                       1/4 tsp
• Hing                                  1/4 tsp
• Water                                1/4 cup

• Mix the above-given ingredients to a thick dough. Fry this by the help of sev ladle.

For serving

• Arrange bhondas in a plate pour the gravy on them.
• Add a spoonful of tamarind and jaggery sauce.
• Put onion, tomato, coriander, curd on top.
• Sprinkle sev and serve it tastes yummy

Bangalore Masala Puri[my own recipe]

Ingredients
For small puri

1. Rawa                     1 cup
2. Maida                    1/4 cup
3. Salt                        a pinch
4. Soda                      a pinch
5. Water                    1/4 cup

Method     

• Mix the above ingredients to a smooth dough.
• 
• Keep aside for half an hour.
• Fry small puris in hot oil till crisp.

For om pudi[sev]

1. Bengal gram flour               1 cup
2. Salt                                    1/2 tsp
3. Hot oil                               2 tbsp
4. Oil                                     to fry
5. Water                               little 

 Method

• Mix flour, salt, hot oil and blend well with hands.
• Add little water to make a smooth dough.
• Squeeze the dough by using murukku maker.
• Fry on both sides directly on hot oil.

For Tamarind sauce

1. Tamarind       big lemon size
2. Jaggery          big lemon size

Method

• Soak tamarind and jaggery separately in a cup of water.
• Extract the tamarind and jaggery water by using a strainer.
• Mix both and boil until the sauce thickens.
• It takes about 10 minutes.

For Gravy

1. Dry peas                 1 cup

• Soaked for 5 hours and cooked add 6 cups of water and keep aside.

For grinding

1. Onion                        1 big
2. Ginger                        1/4"
3. Garlic                         6 flakes
4. Fennel seeds               1 tsp
5. Jeera seeds                 1 tsp
6. Coriander powder       2 tbsp
7. Turmeric powder         1/2 tsp
8. Salt                              2 tsp
9. Roasted gram               2 tbsp
10. Cinnamon                    1"
11. Cloves                         5
12. Cardamom                  2
13. Chilly powder              1 tsp
14. Garam masala              1 tsp

METHOD

• Grind to a smooth paste and add to boiled peas and cook for 15 minutes.
• If gravy becomes thick add some hot water.

For serving

1. Onion                      1 cut into small pieces
2. Tomato                    1 cut into small pieces
3. Coriander leaves       chopped handful

METHOD

• In a serving plate crush 6 puris and add  2 ladle full gravy.
• On top of it add onion, tomato, coriander leaves, tamarind sauce.
• Add om pudi, a pinch salt, chilly powder and garam masala on top and serve.

Chakkali[Muruku]

Ingredients

1. Rice flour                     1 cup
2. Roasted gram flour       1 tbsp
3. Soda                            a pinch
4. Warm water                 1/4 cup
5. Hot oil                          1 small ladle full
6. Chilly powder               1 tsp
7. Salt                               1 tsp
8. Jeera seeds                   1 tsp

Method

• Add soda to warm water.
• Mix rice flour, salt chilly powder, jeers, gram flour.
• Pour hot oil over it. Mix well.
• Heat oil and take murukku press and brush oil inside so that the dough comes out easily.
• Sprinkle warm water and prepare a smooth dough.
• Fill the dough to murukku maker and prepare murukku and deep fry. 

Pav bhaji[my recipe]

Ingredients

1. Potato                          1 big
2. Carrot                          1 big
3. Onion                           1 big
4. Tomato                         2 
5. Peas                              handful
6. Turmeric                       1/2 tsp
7. Salt                               1 tsp
8. Sugar                            4 tsp
9. Coriander powder         1 tsp
10. Jeera powder                 1 tsp
11. Garam masala                1 tsp
12. Ginger-Garlic paste        1 tsp
13. Chilly powder                1 tsp
14. Food color                    a pinch
15. Butter                           2 tbsp
16. Coriander leaves           handful
17. Pav bread                     2

Method

• Cut onion, tomato, carrot, and potato.
• Heat butter in a pressure cooker fry onion and tomato.
• Add ginger-garlic, coriander, jeera, garam masala, and turmeric.
• Add vegetables, salt, sugar, chilly powder, and food color.
• Mix well and cook for 3 whistles, cool and mash to a smooth paste.
• Garnish with coriander leaves. Serve with Cut onion, lemon.
• Cut pav bread butter and toast on both sides.  

Masala Bonda

Ingredients

1. Bengal gram flour           1 cup
2. Salt                                  1 tsp
3. Onion                              1
4. Green chilies                   4
5. Curry leaves                    little
6. Coriander leaves              handful
7. Mint leaves                      handful
8. Soda- bicarb                    1/2 tsp
9. Garam masala                  1 tsp
10. Ginger- garlic paste         1 tsp
11. Oil                                    for frying
12. Water                                1/2 cup
13. Hing                                  a pinch

Method

• Chop onion,green chilly,coriander,mint,curry leaves .
• In a bowl add water, soda, salt, hing, garam masala, ginger-garlic, and mix well.
• Add flour and other ingredients.
• Heat oil and take one spoonful of the mix and drop one by one and fry on medium heat.
• Serve hot chutney or tomato sauce

Bread rolls

Ingredients

1. Bread                                      12 slices
2. Onion                                      1 big chopped
3. Ginger-Garlic paste               1 tsp
4. Green chilies                          4 seeded and chopped
5. Coriander leaves                    handful chopped
6. Mint leaves                             handful chopped
7. Garam masala                         1 tbsp
8. Salt                                           1/2 tsp
9. Bread crumbs                          1 cup
10. Oil                                            for frying
11. Water                                       2 cups

Method

• Take water in a bowl immerse bread slices and squeeze out the water completely.
• Take squeezed bread in a container add all the ingredients except oil and bread crumbs.
• Mix thoroughly and shape it and roll in bread crumbs and deep fry.
• Serve with tomato sauce.

Tattu Vada Set , Bun Chat ,Murukku Set

INGREDIENTS

1. 1 Packet                Murukku[chakli]
2. 1 packet                Tattu vadai[nippattu]
3. 1 packet                Bun
4. 1 carrot                  grated
5. 1 big beetroot        grated
6. 1 bunch                 coriander leaves chopped
7. 2 big onion           sliced

FOR GREEN CHUTNEY

1. 1 small bunch mint leaves
2. 1/2 cup coconut
3. 1/4" ginger
4. 4 green chilly
5. 1 tsp roasted gram
6. salt

• Fry the above ingredients by adding little oil.
• Cool and grind adding little water.

FOR RED CHUTNEY

1. 2 onion
2. 1 big tomato
3. little tamarind
4. 3 red chilly
5. salt
6. 1 tbsp coconut
7. 1/4" ginger 

• Fry the ingredients by adding little oil.
• Cool and grind without adding water.

FOR SERVING

• Arrange the tattu vada in a plate.
• Mix grated carrot, beetroot, onion and coriander leaves.
• Brush green chutney on one side of one tattu vada.
• Again put red chutney on one side of another tattu vada.
• Take one tattu vada brushed with green chutney and put some vegetables on it.
• And keep the red chutney tattu vada on it.
• Take two muruku and prepare like tattu vada.
• Halve the bun and prepare as it is and serve.
• In Salem it is a roadside snack. Everybody likes it.

PLAINTAIN FLOWER CURD VADA

Ingredients

1. 1 cup                    plantain flower 
2. 1 tsp                     sombu[fennel seeds]
3. 4                           cloves
4. 1"                          cinnamon
5. 1 cup                     channa dhal 
6. 2 big                      onions
7. 1"                          ginger
8. 6 flakes                 garlic
9. 4                            green chilies
10. curry leaves          few
11. coriander leaves    handful
12. 1 tsp                      salt
13. 1 cup                    curd
14. 1 carrot                grated
15. karabhoondhi or mixture 
16. oil for frying

 METHOD

• Drain water from channa dhal.
• Chop flower and put it in curd water or rice washed water for 5 minutes.
• Then take out the flower from water and squeeze out the excess water.
• Grind together channa dhal and flower adding ginger, garlic,sombu, cinnamon, cloves, green chilies, salt without adding water.
• Grind to a coarse paste. Check salt. Transfer to a container.
• Cut onion, curry leaves, coriander leaves and add to the paste and mix well.
• Heat oil and make 1" round balls and flatten it lightly and fry them in oil till crisp.
• Drain excess oil .Take curd in a bowl add 1 cup of water little salt and stir.
• Add vadas and soak for 1 hour.
• To serve arrange curd vadas in a plate add little curd on it.
• Put grated carrot, sliced onion, coriander leaves, mixture or karabhoodhi over vadas