LADIES FINGER BHAJJI [ OKRA ]

 INGREDIENTS:-

1. Ladies finger          20
2. Bajji mix                 2 cups
3. Water                      1 cup
4. Oil                           for frying

FILLING:-

1. Salt                        1 tsp
2. Chilly powder       2 tsp

METHOD:-

• Wash ladies finger and dry on a kitchen towel.
• Cut the top and slit into four with out cutting the end.
• Mix salt, chilly powder and apply inside.
• Mix bajji mix with water to a smooth paste.
• Heat oil to piping hot and reduce the flame.
• Dip the ladies finger one by one and drop into the oil.
• Deep fry until crisp or fry two times for crispiness.
• Serve hot with tomato ketch up.
• Refer bajji mix, tomato ketch up from this blog.

URAD FLOUR BONDA

 INGREDIENTS;-

1. Urad flour              1 cup heaped
2. Rice flour               1 tbsp
3. Onion                     1 big
4. Green chilies          5
5. Curry leaves           few
6. Coriander leaves    handful
7. Salt                        1 tsp
8. Soda                      1/2 tsp
9. Water                     1 cup
10. Oil                         for frying

METHOD:-

• Mix urad, rice flour, salt, soda and water to a smooth paste without lumps.
• Close a lid and keep it aside for 1 hour.
• Cut onion, chilies, curry leaves, coriander leaves to small pieces.
• Add to the batter and mix well.
• Heat oil to a piping hot and reduce the flame.
• Wet hands and drop lemon sized balls and deep fry till crisp.
• Serve hot with chutney, sambar.

ONION EGG BONDAS

 INGREDIENTS:-

1. Boiled eggs                 4 nos
2. Onion                          1 big
3. Green chilies               10
4. Curry leaves                few
5. Coriander leaves         handful
6. Salt                             2 tsp
7. Bengal gram flour      3 cups
8. Rice flour                   1 tbsp
9. Soda                           1 tsp
10. Water                          1 cup
11. Oil                              for frying

METHOD:-

• Cut eggs into long 4 pieces in each, cut onion, chilies, curry and coriander leaves.
• Mix soda, water, salt, flours without lumps and add cut onion, chilies, curry and coriander leaves.
• Mix well and heat oil to piping hot and reduce the flame.
• Dip one egg piece into the batter and well coated with onion and drop into the oil.
• Deep fry on both sides until done and fried crisp.
• Serve with any sauce, mayonnaise.

SPICY PEAS SAMOSA

INGREDIENTS:-

1. Wheat flour             3 cups
   
2. Rava                        1/2 cup
3. Salt                          2 tsp
4. Water                       1 cup
5. Oil                           3 tbsps

FOR FILLING:-

1. Raw peas                 1 cup
2. Green chilies           10
3. Ginger                     1"
4. Sugar                       1 tsp
5. Salt                          1 tsp
6. Hing                        1/4 tsp
7. Garam masala         1 tsp
8. Coriander leaves     handful
9. Lemon                    1
10. Oil                           for frying

METHOD:-

• Mix wheat flour, rava, salt, oil, and water to a smooth dough. 
• Close a lid and keep it aside for 1 hour.
• Grind peas and ginger to a smooth paste. Cut chilies, and coriander leaves.
• Heat 2 tbsps of oil and add hing, peas paste.
• Fry on low heat adding chilies, salt, sugar, and garam masala.
• Cook until the peas paste dries up, cool and add coriander leaves, lemon juice.
• Make lemon size balls from the dough and press small puris.
• Fill 3 tsp of the peas masala in the middle, close the sides and paste the ends.
• Heat oil and deep fry the samosas till crisp on both sides.
• Serve with mint chutney, tomato sauce.

TORTILLA CHIPS

 INGREDIENTS:-

1. Maize flour           1 cup
   
2. Wheat flour           1 cup
3. Salt                        1 tsp
4. Oil                          2 tbsp
5. Warm water          1/2 cup
6. Oil                         for frying

METHOD:-

• Mix wheat flour, maize flour, salt and 2 table spoon of oil.
• Sprinkle water and knead to a dough.
• Keep itaside for 1 hour, knead again and make small balls.
• Flatten as chapati on a plastic cover, and cut them in traingular shapes, and prick by fork as we do in pizza dough.
• Heat oil on low flame and drop them one by one into the oil.
• Deep fry till crisp, fry on low heat, they get fried soon and changes to dark brown.
• Serve with tomato salsa.

MOONG DHAL FRY

INGREDIENTS:

1. Whole green gram   1 cup
   
2. Oil                             for frying
3. Salt                            1/2 tsp
4. Chilly powder            1/2 tsp

METHOD:-

• Wash and Soak green gram for 8 hours.
• Drain the water completely, wash once.
• Drain in a colander for 1 hour.
• Then spread on a cloth till it dries up.
• Heat oil to a medium hot, put handful of green gram.
• Do not stir, the cooked gram comes up.
• There will be no bubbles, and no noise.
• Drain the gram from oil, and put it in a colander for sometime.
• Transfer to tissue or news paper to remove excess oil.
• Sprinkle salt and chilly powder and mix well.
• Serve hot with tea or coffee.

MAIDA OM PUDI

 INGREDIENTS:-

1. Maida                1 cup
2. Rice flour          1 tbsp    
3. Chilly powder    1/2 tsp
4. Hing                  1/2 tsp
5. Salt                    1 tsp
6. Water                 3 tbsp
7. Soda                  a pinch
8. Oil                     for frying

METHOD:-

• Boil water in an idly cooker, put maida flour in a cloth and tie.
• Place a colander in idly pan and keep the maida bag inside the colander and close the lid.
• Steam for 5 minutes. Take out the bag and open, spread on a table with cloth.
• Let it cool for 1/2 an hour. Mix the other ingredients to maida.
• Knead it to a dough and put into the murukku press.
• Heat oil, and squeeze into the oil in a circular motion.
• Turn over gently, fry till spluttering sound stops.
• Remove from oil and put on a tissue paper to remove excess oil.
• Serve with chats on top.

RAISINS CURD VADA [PUNJABI]

 INGREDIENTS

1. Urad dhal           1 cup
   
2. Raisins               20
3. Coconut              1 tbsp
4. Ginger                 1"
5.  Curd                   2 cups
6. Cumin powder    1 tsp
7. Salt                      2 tsp
8. Pepper powder     1 tsp
9. Chilly powder      1 tsp
10. Green chilies        4
11. Coriander leaves   handful  
12. Oil                        for frying
13. Bhoondhi              1 cup

METHOD

• Soak dhal for 8 hours, drain water and grind to a smooth paste.
• Cut green chilies, grated ginger, and coconut, chop coriander leaves.
• Mix with the batter adding salt, pepper powder, raisins, and keep it aside for 1 hour.
• Whip curd, add little water, salt and mix.
• Heat oil in a kadai to piping hot, reduce the heat and take handful batter in the right hand.
• Moist little water on left palm and put the batter, make a hole in the middle.
• Transfer to right hand and drop into the oil, fry on both sides till crisp.
• Cool the vadas for a while and soak in curd for 2 hours.
• Sprinkle cumin, chilly powder on top and serve.

GROUNDNUT MASALA FRY

INGREDIENTS:-

1. Groundnut           1 cup
2. Ginger-garlic paste    1 tsp
3. Chilly powder            2 tsp
4. Green chilies             3 or more
5. Curry leaves              handful
6. Salt                           1 tsp
7. Water                        2 tbsp
8. Rice flour                 1/2 cup
9. Bengal gram             2 tbsp
10. Maida                       1 tbsp
11. Oil                           for frying

METHOD:-

• Cut chilies, and mix all the ingredients except oil, and curry leaves.
• Heat oil to a piping hot and reduce the heat.
• Mix and drop the groundnut poaste into the oil.
• Don't use the ladle for a minute.
• The nuts comes up when fried, and the bubbles sound will be off.
• Take out from oil and put it in the colander untill the excess oil drops up.
• Fry curry leaves separately and mix.
• It makes a good evening snack, and a good protein also.

GROUNDNUT FRY

 INGREDIENTS:-

1. Groundnut           1 cup
2. Salt                      1/2 tsp
3. Chilly powder     1/2 tsp
4. Curry leaves       handful
5. Oil                      for frying

METHOD:-

• Heat oil, medium heat is enough to fry.
• Put a handful of groundnut, to fry
• Once it is fried the nuts comes up.
• Fry curry leaves in hot oil till crisp.
• Add salt and chilly powder and mix when it is hot

EGG CUTLET

 INGREDIENTS:-

1. Eggs                      6 nos
2. Potato                    3 nos
3. Onion                    4 nos
4. Green chilies         6 
5. Coriander leaves    handful
6. Mint leaves            little
7. Cumin powder       1 tsp
8. Dhania powder      1 tsp
9. Garam masala       1 tbsp
10. Turmeric               1 tsp
11. Chilly powder       2 tsp
12. Salt                        2 tsp
13. Oil                         3 tbsp
14. Oil                         for frying
15. Bread crumbs        1 cup
16. Lemon                    1 tbsp

FOR MIXING:-

1. Bengal gram flour      1 cup
2. Maida                         1/2 cup
3. Corn flour                   1 tbsp

METHOD:-

• Cut onion, chilies, coriander, and mint leaves. cook potatoes and mash.
• Heat oil fry onion, chilies, ginger-garlic paste, add eggs and scramble.
• Add salt, chilly powder, cumin, dhania, turmeric powder.
• Mix and add garam masala, potatoes, mix well. Fry until dry.
• Add coriander, mint leaves and lemon juice mix well.
• Cool it and add 3 flours, mix and knead to a dough.
• Make small balls, pat lightly and coat with bread crumbs.
• Heat oil and deep fry the cutlets to a dark brown color.
• Fry until crisp, serve hot with mint sauce, and tomato sauce, cut onion
• Refer mint, and tomato sauce from this blog

VEG CUTLET

 INGREDIENTS:-

1. Potatoes                     10 big
2. Onion                         3 nos
3. Ginger-garlic paste    1 tbsp
4. Turmeric                    1 tsp
5. Chilly powder            2 tsp
6. Green chilies              4
7. Coriander leaves        handful
8. Oil                              3 tbsp
9. Oil                           for frying
10. Salt                            2 tsp
11. Garam masala           1 tbsp
12. Cumin powder          1 tsp
13. Lemon                       1 tbsp
14. Bread crumbs            1 cup

FOR MIXING:-

1. Bengal gram flour      1 cup
2. Maida                         1/2 cup
3. Corn flour                   1 tbsp

METHOD:-

• Wash and cook potatoes for 3 whistles, let the pressure settle down by itself.
• Cut onion, coriander leaves, chilies to a small pieces.
• Peel and mash potatoes, heat 3 tbsp of oil saute onion, chilies for a minute.
• Add chilly powder, turmeric, ginger- garlic, and salt.
• Mix well and add potatoes and fry for a minute.
• Add coriander leaves, squeeze lemon and cool it.
• Add bengal gram flour, maida, corn flour to the potato mix.
• Mix and knead as a dough consistency.
• Make small balls and pat lightly, coat with breadcrumbs on both sides.
• Heat oil amd deep fry the cutlets on medium heat until crisp.
• Serve with mint sauce, tomato sauce, cut onion.

PANEER BALLS

INGREDIENTS:-

                                                                                                  

1. Eggs                   3 nos                                  
2. Maida                 1 cup
3. Salt                     1 tsp
4. Pepper powder   1 tsp
5. Butter                  1/2 cup
6. Water                  1/2 cup
7. Oil                      for frying    
8. Paneer                1 cup grated

METHOD:-

• Boil water add butter and melt and cool it.
• Mix eggs, salt, pepper, grated paneer, and beat until frothy.
• Add butter water and beaten eggs to maida and knead to a smooth dough.
• The dough should be like donut dough.
• Heat oil to a medium-hot, and brush little oil to fingers.
• Drop tiny balls by hands and fry on both sides.
• Serve with tomato sauce.
  
  
  
  
  

MINT LEAVES BONDA

INGREDIENTS:-

1. Wheat flour                    1 cup
2. Maida                             1/2 cup
3. Rice flour                       1/4 cup
4. Onion                             1 big cut
5. Green chilies                  5 cut
6. Mint leaves                    1 cup chopped
7. Ginger-garlic paste        1 tbsp
8. Cumin powder               1 tsp
9. Garam masala                1 tsp
10. Hing                               1/4 tsp
11. Turmeric                        1/4 tsp
12. Baking soda                   1/2 tsp
13. Salt                                 2 tsp
14. Water                             1/2 cup

METHOD

• Mix all the ingredients to a smooth dough.
• The dough should be thick. Keep it aside for 2 hours.
• Heat oil to a piping hot, reduce the flame.
• Wet fingers, and drop a spoonful of dough one by one.
• Fry till crisp on both sides. Serve hot with curd rice. 

SPRING ROLL

INGREDIENTS:-

FOR FILLING:-

1. Eggs                           3 nos
2. Onion                         1 big
3. Ginger-garlic paste    1 tsp
4. Salt                            1 tsp
5. Green chilies             2
6. Coriander leaves       handful
7. Mint leaves               little             
8. Pepper powder         1 tsp
9. Butter                       1 tbsp

FOR THE BASE:-

1. Maida flour              2 cups
2. Corn flour                1 tbsp
3. Salt                          1 tsp
4. Water                       1/2 cup

METHOD:-

• Mix maida, cornflour, salt, and water to a dough and keep it in a hot box for 1 hour
• Julienne onion, coriander leaves, and green chilies.Beat eggs till frothy.
• Heat butter saute onion for 1 minute, add green chilies, ginger-garlic paste.
• Fry for a minute, add beaten eggs and mix thoroughly.
• Add pepper powder, coriander leaves and keep it aside and let it cool.
• Make small balls out of the dough and press as thin as possible as chapati.
• Take a spoonful of filling and fill in the middle of the roll.
• First close on top, fold on the sides, again turn and pinch the sides and paste the sides so that the filling shouldn't come outside while frying.
• Complete all the filling and keep it aside.
• Heat oil, not piping hot but medium heat is enough as for Gulab jamoon we do.
• Drop three at a time and fry on one side, turn on the other side and fry till crisp.
• Serve with homemade tomato sauce and mayonnaise.

RICE TATTUVADA

INGREDIENTS:-

.

1. Rice flour               3 cups
2. Urad dhal flour      1/4 cup
3. Salt                         2 1/2 tsp
4. Chilly powder        1 tbsp
5. Water                      1/2 cup
6. Hing                       1/4 tsp
7. Roasted gram         2 tbsp
8. Butter                     1/4 cup
9. Curry leaves           few cut into pieces
10. Oil                          for frying

METHOD:-

• For urad dhal powder, fry 1/4 cup urad dhal and powder.
• Except oil mix all the ingredients to a dough.
• Let the dough rest for 10 minutes.
• Make small balls out of the dough.
• Take a plastic cover, place one ball on the left side of the cover.
• Close the other side of the cover, and flatten the ball.
• Heat oil to a piping hot, reduce the flame.
• Drop one by one, fry on low heat, once fried the vadas will come up.
• Turn on the other side and fry till crisp.
• Heat oil again and reduce the flame and drop the vadas.
• Cooldown completely, Serve as evening snacks.

URAD DHAL CURD VADA

INGREDIENTS:-

1. Urad dhal              1 cup
2. Tur dhal                1 1/2 tsp
3. Salt                       1 tsp

FOR GRINDING:-

1. Green chilies        5
2. Ginger                  1"
3. Curry leaves         few
4. Hing                     1/4 tsp

FOR MIXING:-

1. Curd                      3 cups
2. Carrot                    2
3. Coriander leaves   handful
4. Kara bhoondhi       1 cup
5. Small onion            10

FOR GRINDING:-

1. Coconut                1/2 cup
2. Curry leaves         few
3. Ginger                  1"
4. Water                    1 cup

FOR SEASONING:-

1. Oil                       1 tbsp
2. Mustard seeds     1 tsp

METHOD:-

• Soak urad dhal and tur dal for 5 hours. Drain water completely.
• Grind urad dhal, with tur dhal, ginger, green chilies, hing, and salt.
• Grind to smooth paste for at least 20 minutes without adding water.
• Heat oil to a piping hot, reduce the flame while dropping the batter.
• Take a spoonful of batter in the right hand and keep it on the fingers, make a hole by the middle finger and drop into the hot oil.
• Fry on one side, turn over and fry on another side till crisp.
• Slice onion, coriander leaves, scrape carrot.
• Grind coconut, curry leaves, ginger to a smooth paste.
• Add it to the curd with a little salt and water.
• Heat oil in a seasoning pan, add mustard seeds, splutter, and pour into the curd.
• Put in the vadas and soak for 10 minutes.
• In a serving plate arrange 3 vadas, pour curd over it, sprinkle carrot, coriander leaves.
• And add kara bhoondhi on it.

RAW BANANA VADA

INGREDIENTS:-

1. Raw banana     1
2. Water               5 cups
3. Turmeric          1 tsp

FOR MIXING:-

1. Onion                    1
2. Green chilies         5
3. Curry leaves          few
4. Coriander leaves   handful
5. Salt                        1 tsp
6. Ginger                   1/4"
7. Garlic                    5
8. Garam masala      1 tsp

METHOD:-

• Cut raw banana with skin into 8 pieces long.
• Boil water, add banana pieces and cook for 3 minutes and drain water completely.
• Peel the skin and mash it to a smooth paste.
• Cut onion, chilies, curry leaves, coriander leaves, ginger, and garlic to small pieces.
• Add the cut ingredients to the mashed banana and mix well.
• Make lemon sized balls out of it, and flatten to vada shape.
• Heat oil to a piping hot and drop the raw banana and reduce the flame and fry.
• Fry until crisp an both sides to light or dark in color, as you wish

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CURRY LEAVES, MASALA BHAJJI

INGREDIENTS:-

1. Raw Banana               1 big

FOR BHAJJI MIX:-

1. Bengal gram flour       2 cups
2. Rice flour                    2 tbsp
3. Salt                              11/2 tsp
4. Soda                             1/2 tsp
5. Water                           3/4 cup
6. Hing                             1/4 tsp

FOR GRINDING:-

1. Onion                         1
2. Cumin powder           1 tsp
3. Garam masala            1 tsp
4. Curry leaves               handful
5. Garlic                         5 flakes
6. Ginger                        1/4"
7. Red chilies                 5

METHOD:-

1. Slice raw banana with the help of a slicer and soak in water.
2. Grind the masala to a smooth paste.
3. Mix the Bengal gram flour, salt, soda, rice flour, hing, masala paste, and water.
4. Mix to a smooth batter, without lumps.
5. Heat oil to a piping hot, and reduce the flame while dropping the raw banana slice.
6. Dip the slices into the batter on both sides and drop into the hot oil and fry.
7. Fry crisp on both sides, bajji looks dark because of curry leaves.
8. Serve hot with chutney or sauce.

LONG CHILIES BAJJI

INGREDIENTS:-

1. Long chilies              6 nos
2. Bengal gram flour    2 cups
3. Salt                           2 tsp
4. Baking soda             1/2 tsp
5. Water                        1 cup
6. Cumin powder         1 tsp
7. Oil                            for frying 

TO APPLY:-

1. Chilly powder          1 tsp
2. Salt                           1 tsp

METHOD:-

• Mix salt and chilly powder.
• Mix Bengal gram flour, salt, baking soda, cumin powder, water to a smooth batter.
• Wash and slit chilies to half, discard the seeds.
• Apply chilly powder, salt inside chilly.
• Heat oil to piping hot, reduce the flame.
• Dip cut chilly into the batter, and drop one by one into the oil.
• Fry on both sides till crisp. Serve hot.
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