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.

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.

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.

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. 
 

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.

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.