HAPPY VINAYAKA CHATURTHI TO ALL.

MAIDA CHEGODILU

MAIDA - 1 CUP

BUTTER - 2 TBSP

COOKING SODA - 1 TSP

RED CHILLI POWDER - 1 TBSP

JEERA POWDER - 1 TSP

SALT - AS REQ.

OIL - TO DEEP FRY

TAKE A BOWL ADD MAIDA AND BUTTER.MIX WELL.NOW ADD SALT,COOKING SODA,RED CHILLI POWDER,JEERA POWDER AND AGAIN MIX WELL.NOW ADD WATER AND MAKE DOUGH TO CHAPATI DOUGH CONSISTENCY.SOAK DOUGH FOR 1 HOUR.NOW MAKE CHEGODILU AND DEEP FRY IN HOT OIL.

PANEER KURMA

PANEER(CUT INTO CUBES,IF IT IS FRESH ADD AS IT IS OTHERWISE FRY AND ADD) - 1 CUP
ONIONS,TOMATOES(CHOPPED) - 2 EACH
CLOVES - 2 NOS
CARDAMOM - 2 NOS

CINNAMON-1 INCH
CASHEW PASTE - 2TBSP
RED CHILLI PASTE(SOAKED IN WATER FOR 1/2 HR THEN PASTE ADDING LITTLE WATER) - 1 TBSP
SALT - AS REQUIRED
CUMIN SEEDS - 1 TSP
OIL - 3 TBSP
CORIANDER SEEDS POWDER  - 1 TSP
GARAM MASALA POWDER - 1/2 TSP
RED CHILLI POWDER - 1 OR 1/2 TSP
TOMATO SAUCE - 1 TBSP
WATER - 1/2 CUP

PUT OIL IN KADAI ADD CLOVES,CARDAMOM,CINNAMON,CUMIN SEEDS FRY FOR 2 MIN. THEN ADD ONIONS FRY UNTIL IT BECOMES GOLDEN BROWN AND ADD TOMATOES FRY TILL IT COOKS.ADD CORIANDER SEEDS POWDER,GARAM MASALA,RED CHILLI PASTE,RED CHILLI POWDER,SALT,WATER FRY FOR 2 MIN. THEN ADD CASHEW NUT PASTE,PANEER,TOMATO SAUCE.IF NEEDED,ADD LITTLE MORE WATER,COOK FOR 5-10 MIN.TASTES GOOD WITH CHAPPATI,PARATHA AND KULCHA.

PEPPER VADA

URAD DAL/MINAPAPPU - 1 CUP
BENGALGRAM / PACHISENAGAPAPPU - 1/2 CUP
GINGER-1 INCH

GREEN CHILLIES - 6 NOS (AS PER TASTE)
JEERA-1/2 TSP
PEPPER-1 TBSP
CORIANDER LEAVES (CHOPPED) - 1 TBSP
SALT - AS REQUIRED
OIL - FOR FRYING

SOAK DALS FOR 2 TO 3 HRS AND GRIND IT TO MASALA VADA DOUGH CONSISTENCY.THEN GRIND REMAINING INGREDIENTS AND ADD IT TO VADA PASTE.TAKE A PLASTIC SHEET AND MAKE SMALL VADA PUT A HOLE IN THE MIDDLE AND DEEP FRY IT IN OIL.

ALOO SEV

BOILED & MASHED POTATOES - 1/2 CUP
BESAN - 1 CUP
SALT,RED CHILLI POWDER - AS REQUIRED
OIL(DON'T HEAT) - 1 TBSP
WATER-AS REQUIRED

BOIL POTATOES IN A VESSEL AND DRAIN WATER AND COOL IT DOWN.THEN PUT POTATOES IN MIXIE (NO NEED OF WATER)AND MAKE PASTE,TRANSFER IT TO A BOWL THEN ADD BESAN,SALT,RED CHILLI POWDER,OIL AND MIX WELL TO SEV DOUGH CONSISTENCY,IF REQUIRED ADD LITTLE WATER.THEN HEAT OIL IN KADAI,PUT DOUGH IN SEV MOULD AND FRY IN HOT OIL UNTIL GOLDEN BROWN COLOUR.

SET DOSA

RAW RICE - 4 CUPS
POHA/ATUKULU - 2 CUPS
URAD DAL/ MINNAPPAPPU - 1 CUP
SALT - TO TASTE

SOAK RICE,URAD DAL FOR 6 HRS AND POHA FOR 1HR.GRIND THESE TO A SMOOTH PASTE AND ADD SALT.FERMENT THE BATTER OVERNIGHT.HEAT TAWA AND POUR A LADDLE OF BATTER.DO NOT SPREAD.SERVE WITH POTATO SAAGU OR POTATO CHANNA SAAGO.

CUSTARD HALWA

CUSTARD POWDER - 1 CUP

MILK - 1 CUP (BOILED AND CHILLED)

SUGAR - 1/2 CUP + (ADD 2 MORE TBSP)

WATER - CUPS

TAKE A KADAI AND ADD WATER,CUSTARD POWDER,MILK AND SUGAR AND MIX WELL.NO LUMPS SHOULD FORM.NOW PUT KADAI ON STOVE AND MIX TILL IT BECOMES SEMI SOLID i.e.,LIKE HALWA CONSISTENCY.PUT THE MIXTURE IN GHEE GREASED PLATE AND MAKE IT TO COOL DOWN.THEN PUT THE PLATE IN DEFRIDGER FOR 4 HRS.THEN CUT INTO PIECES AND SERVE COOL.

GROUNDNUTS PAKODA

GROUNDNUTS/PEANUTS - 1 CUP
BESAN/GRAM FLOUR - 1/4 CUP
RED CHILLI POWDER - 1TBSP
TURMERIC POWDER - 1/2 TSP
SALT - TO TASTE
OIL -TO FRY
GARAM MASALA POWDER - 1/2 TSP (OPTIONAL)
GARLIC PODS (CHOPPED) - 1 TSP (OPTIONAL)

TAKE A BOWL ADD GROUNDNUTS AND 1/2 CUP ADD WATER.DRAIN WATER AFTER 1 MIN.ADD BESAN MIX WELL, ADD ALL THE INGREDIENTS ONE BY ONE AND MIX WELL.HEAT OIL IN A KADAI AND ADD GROUND NUTS MIXTURE AND FRY THEM.

ONION PAKODA

ONION (CHOPPED) - 2 NOS

BESAN - 1CUP

GREEN CHILLIES (CHOPPED) - 2 TBSP

SALT - TO TASTE

OIL - TO FRY

TAKE A BOWL ADD CHOPPED ONIONS AND SALT,MIX WELL FOR 1MIN.NOW ADD BESAN IN SMALL QUANTITIES AND MIX WELL TILL YOU GET PAKODA CONSISTENCY DOUGH.WATER THAT COMES WHILE MIXING ONIONS,SALT IS ENOUGH TO MAKE DOUGH AND BESAN QUANTITY MAY VARY.NOW ADD GREEN CHILLIES AND ONCE AGAIN MIX WELL.HEAT OIL IN KADAI AND MAKE PAKODAS AND DEEP FRY THEM.SERVE HOT.FOR GARNISHING,ADD CURRY LEAVES IN HOT OIL AND PUT OVER PAKODAS.

MAIDA BESAN CAKE

BESAN - 1 CUP

MAIDA - 1 CUP

DALDA/VANASPATHI - 2 CUPS

SUGAR - 2 CUPS

CASHEW NUT (CUT TO SMALL PIECES) - 2 TBSP

ELAICHI POWDER - 1TSP

VANILLA ESSENCE - A FEW DROPS
WATER - 1/2 CUP

PUT KADAI ON STOVE AND ADD DALDA.AFTER IT DISSOLVES ADD BESAN,MAIDA AND FRY TILL RAW SMELL GOES OFF.IN ANOTHER KADAI TAKE SUGAR AND ADD WATER AND MAKE ONE STRING CONSISTENCY SYRUP.NOW ADD MAIDA,BESAN MIXTURE TO SUGAR SYRUP.NOW ADD ELAICHI POWDER,CASHEWNUT PIECES,VANILLA ESSENCE AND STIR THE MIXTURE CONTINUOUSLY TILL IT LEAVES SIDES OF KADAI.BEFORE THAT TAKE A PLATE APPLY GHEE TO IT.WHEN THE MIXTURE IS READY TRANSFER IT TO THE GHEE APPLIED PLATE.AFTER 2 MINS CUT TO SMALL PIECES LIKE MYSORE PAK.

BREAD POTATO ROLLS

BOILED POTATOES - 1 CUP
BREAD SLICES - 3 or 4 NOS
BESAN - 3 TBSP
GARAM MASALA - 1TSP
GARLIC GINGER PASTE - 1 TSP
RED CHILLI POWDER - 1 TSP
GREEN CHILLIE PASTE - 1/2 TSP
SALT - TO TASTE
OIL - TO DEEP FRY

MASH BOILED POTATOES.TO THAT ADD BREAD SLICES AND MASH WELL AGAIN.NOW ADD  BESAN,GARAM MASALA, G G PASTE,RED CHILLI POWDER,GREEN CHILLI PASTE,SALT AND MIX WELL.NOW TAKE SMALL LEMON SIZED BALLS AND MAKE ROLLS.HEAT OIL IN KADAI AND DEEP FRY ROLLS IN OIL TILL GOLDEN BROWN.SERVE WITH TOMATO SAUCE.

PALAK CABBAGE PAKODI

GRAM FLOUR/BESAN - 1 CUP
RICE FLOUR - 1/2 CUP
PALAK / SPINACH - 1/2 CUP (CHOPPED)
CABBAGE - 1/2 CUP (CHOPPED)
RED CHILLI POWDER - 2 TSP
GREEN CHILLI PASTE - 1 TSP
SALT -TO TASTE
GINGER GARLIC PASTE - 1 TSP
COOKING SODA - 1TSP
OIL - TO FRY
WATER -TO MAKE DOUGH

TAKE A BOWL ADD ALL THE INGREDIENTS ONE BY ONE,MIX WELL AND BY ADDING WATER MAKE THE MIXTURE TO PAKODI DOUGH CONSISTENCY.HEAT OIL IN A KADAI AND MAKE PAKODIS AND DEEP FRY TILL IT TURNS TO GOLDEN BROWN.SERVE HOT WITH TOMATO SAUCE. 
 

RAW BANANA KOFTA

RAW BANANA (BOILED)- 2 NOS

GRAM FLOUR/BESAN - 2 OR 3 TBSP

ONIONS - 1/2 CUP(CHOPPED)

GINGER GARLIC PASTE - 1TSP

TURMERIC POWDER - 1/2 TSP

SALT - TO TASTE

OIL - 3 OR 4 TBSP

FOR MASALA PASTE:

ONION - 1 NO

CLOVES - 2 OR 3

ELAICHI - 2 

CINNAMON STICK - 1/2 "

GARAM MASALA - 1/2 TSP

RED CHILLIES - 5 OR 6

KHUS KHUS/GHASA GHASA - 1 TSP

CORIANDER SEEDS - 1 TSP

TAKE A PRESSURE COOKER ADD 1/2 CUP WATER AND PUT RAW BANANAS AND BOIL FOR 1 WHISTLE.THEN COOL THE COOKED RAW BANANAS AND TAKE BOILED RAW BANANAS IN A BOWL AND MASH WELL.TO THAT ADD BESAN,MASALA PASTE 1 TSP,GINGER GARLIC PASTE 1/2 TSP,SALT,TURMERIC POWDER AND MIX WELL.NOW HEAT OIL IN KADAI AND MAKE SMALL BALLS OF RAW BANANA DOUGH FRY IN OIL TILL GOLDEN BROWN COLOUR.TAKE ALL FRIED BALLS TO A BOWL.

IN ANOTHER KADAI HEAT 3 OR 4 TBSP OIL ADD MASALA PASTE (2 TSP),GARLIC GINGER PASTE (1/2 TSP),CHOPPED ONIONS,TURMERIC PASTE,SALT AND FRY TILL ONIONS TURN TO LIGHT BROWN COLOUR.NOW ADD REQUIRED AMOUNT OF WATER (1 CUP) AND BOIL FOR 10 MINS.ADD FRIED RAW BANANA BALLS AND BOIL FOR ANOTHER 10 -15 MINS.SERVE WITH FRIED RICE,PULAO OR NORMAL HOT RICE. 

 

SWEET SAMOSA

BOMBAY RAWA - 2 CUPS

MAIDA - 1 CUP

MILK - 1 CUP (BOILED AND CHILLED)

GHEE - 2 OR 3 TSPS

POWDERED SUGAR - 1 CUP

KHOVA - 1 CUP

ALMONDS(CUT TO SMALL PIECES) , KISSMISS - 10 -15 NOS (EACH)

OIL - TO FRY

TAKE A BOWL ADD RAWA, MAIDA, GHEE, SUGAR MIX WELL AND NOW BY ADDING MILK MAKE IT AS CHAPPATI DOUGH.SOAK DOUGH FOR 1 HOUR.

FOR STUFFING, TAKE KHOVA( PALA KHOVA),ALMONDS,KISSMISS IN A BOWL AND MIX THOROUGHLY.NOW TAKE LEMON SIZED DOUGH AND MAKE SMALL PURIS AND PUT STUFFING AND MAKE SAMOSAS AND DEEP FRY IN OIL.

MADOOR VADA

RICE FLOUR - 1 CUP

CHIROTI RAWA - 1/4 CUP

ONIONS (CHOPPED) - 1/2 CUP

RED CHILLI POWDER - 2 TSP

CORIANDER LEAVES - 2 TSP

CURRY LEAVES - 2 TSP

DALDA - 2 OR 3 TSP

SALT - TO TASTE

WATER - TO KNEAD DOUGH

OIL - TO FRY

TAKE A BIG BOWL ADD RICE FLOUR , CHIROTI RAWA , DALDA AND MIX WELL.NOW ADD REMAIANING INGREDIENTS AND MAKE DOUGH AS CHAPPATI DOUGH.NOW TAKE PLASTIC SHEET OR PLANTAIN LEAF APPLY OIL TO IT AND TAKE A LEMON SIZED DOUGH AND MAKE DOUGH AS NIPPATU ( A LITTLE BIT THICK THAN NIPPPATU ) AND DEEP FRY IN OIL TO BROWN COLOUR.SERVE HOT WITH TOMATO SAUCE.

BOMBAI RAWA CHEGODILU

BOMBAI RAWA - 2 CUPS

ROASTED GRAM OR PUTTNALAPAPPU - 1/2 CUP

DRY COCONUT - 1 CUP (GRATED)

RED CHILLI POWDER - 1 TBSP

JEERA POWDER - 1/2 TSP

BAKING SODA (COOKING SODA) - 1 TSP

SALT - TO TASTE

OIL - TO FRY

IN A KADAI ROAST RAWA,ROASTED GRAM,DRY COCONUT SEPARATELY TILL LIGHT GOLDEN BROWN EACH SEPARATELY.NOW GRIND EACH IN MIXIE SEPARATELY. NOW TAKE ALL THE ABOVE THREE INGREDIENTS IN A BIG BOWL AND ADD RED CHILLI POWDER,SALT JEERA POWDER,SODA AND ADD WATER AND MAKE THIS TO CHAPPATI DOUGH CONSISTENCY.NOW TAKE SOME DOUGH AND MAKE CHEGODILU AND DEEP FRY IN OIL.

POTATO CHANNA SAAGO

BOILED POTATOES - 3 OR 4 NOS (MASHED)

BOILED CHANNA - 1 CUP

FRESH COCONUT GRATINGS - 1/2 CUP

CORIANDER LEAVES - 1/4 CUP

GREEN CHILLIES - 5 OR 6

ONIONS - 2 NOS  (CHOPPED)

TOMATOES - 2  NOS (CHOPPED)

JEERA - 1TSP

OIL - 2 TBSP

GARLIC - 1/2 TSP (CHOPPED)

SALT - TO TASTE

IN MIXER JAR ADD COCONUT,CORIANDER LEAVES,GREEN CHILLIES,GARLIC AND MAKE A SMOOTH PASTE BY ADDING LITTLE WATER .IN A KADAI ADD 2 TBSP OF OIL THEN ADD JEERA,ONIONS AND FRY TILL ONIONS TURN TO PINKISH COLOUR.NOW ADD TOMATOES FRY FOR 2 MINS. THEN ADD GROUNDED MASALA PASTE  FRY FOR FEW SECONDS. NOW ADD BOILED MASHED POTATOES,BOILED CHANNA,1/2 CUP WATER,SALT AND BOIL FOR 2 - 3 MINS. SERVE HOT WITH POORIS,CHAPATIS,DOSAS.

ONION CHUTNEY

INGREDIENTS

ONIONS - 3 NOS (CHOPPED)

ROASTED GRAM - 2 TBSP

RED CHILLIES - 5 OR 6 NOS

TAMARIND - SMALL LEMON SIZED BALL

SALT - AS REQUIRED

METHOD

TAKE A MIXIE JAR AND ADD ALL THE ABOVE INGREDIENTS AND MAKE IT SMOOTH PASTE.IN A KADAI TAKE A 1 TSP OIL ADD MUSTARD SEEDS ADD THIS TO ONION CHUTNEY.MIX WELL AND SERVE FOR IDLY,DOSA,RICE COCONUT BALLS......

RICE COCONUT BALLS

INGREDIENTS:

RAW RICE - 1 CUP

COCONUT PIECES - 1/2 CUP

BOILED BLACK EYED PEAS/ALASANDULU - 1/2 CUP

BENGAL GRAM - 1 TSP

RED CHILLIES - 3 OR 4 

CORIANDER LEAVES - 2 TSP (CHOPPED)

CURRY LEAVES - 2 TSP (CHOPPED)

SALT - AS REQUIRED

OIL - 2 TSP

METHOD:

SOAK RAW RICE FOR 3 HOURS AND TAKE MIXIE JAR ADD SOAKED RICE,COCONUT PIECES AND SALT GRIND TO SMOOTH PASTE LIKE DOSA BATTER.BOIL BLACK EYED PEAS IN COOKER FOR 1 OR 2 WHISTLES.TAKE A KADAI , POUR OIL THEN AFTER OIL GETS HEATED ADD BENGAL GRAM,RED CHILLIES,CORIANDER LEAVES,CURRY LEAVES FRY FOR 1 MIN.THEN ADD BOILED BLACK EYED PEAS FRY FOR 2 MINUTES.NOW ADD RICE BATTER AND STIR CONTINUOUSLY IN LOW FLAME TILL THE DOSA BATTER BECOMES TO CHAPATI DOUGH CONSISTENCY .NOW TAKE THAT DOUGH TO A VESSEL AND MADE THE DOUGH TO LEMON SIZED BALLS AND STEAM THESE BALLS IN IDLI COOKER FOR 10 -15 MINUTES.SERVE HOT WITH GROUNDNUT CHUTNEY OR ONION CHUTNEY

CASHEWNUT BALLS

Its a crispy snack goes well with tea/coffee.........

Ingredients:

Bombay Rawa - 1 cup

Rice flour - 1 cup

Maida - 1 cup

Cashew nuts - 10 -15 nos

Green Chillies - 5 or 6 nos

Fresh Coconut - 1 tbsp (grated)

Ginger - 1 small piece

Curry Leaves - 2tbsp (chopped)

Salt - As Required

Oil - to deep fry

Method:

Take mixie jar and add Rawa,cashew nuts,green chillies,curry leaves,coconut,ginger,curry leaves and make paste of it by adding little water in mixer.Take a bowl add rice flour,Maida and above paste and make dough adding water to chapati dough consistency. Heat oil in a kadai and make dough as lemon sized balls and fry it in oil till golden brown color.

LEMON TEA

Lemon Tea is very simple to make and good for health too..........

Ingredients:

Tea Powder-2 tsp
Water-1 cup
Lemon Juice-1/2 slice(Medium) or 1 no.(Small)
Honey-2tsp

Method:

Take a sauce pan,add water and tea powder and boil it just like normal tea.Then switch off the stove and stain the hot tea water in a cup.To this liquid,add lemon juice and honey.Now Have it........

అందరికీ  నమస్కారములు......

Hello friends!!!!!!!!!!!!!

this is my first day,first blog and you will find simple and tasty Indian recipes.

Hopefully you will enjoy!!!!!!!!!