Egg Puff

Ingredients:

Puff Pastry Sheet (ready made- available in frozen section), 1

Eggs, 4 nos 

Oil, 1 tablespoon

Cumin seeds, 1/4 teaspoon

Onion, 1 no.

Curry leaves, 1 sprig

Ginger garlic paste, 1 1/2 teaspoon

Cumin powder, 1/2 teaspoon

Turmeric powder, 1/4 teaspoon

Coriander powder, 1 teaspoon

Chilli powder, 1 teaspoon 

Salt, as required

Method:

1. Thaw the frozen pastry sheet as per the instructions given in the package.
2. Boil the eggs, remove the shells and slice it into two and keep it aside. 
3. In a skillet, heat oil, add cumin seeds, then curry leaves and fry for a minute. Then add chopped onions and fry till the onions turn translucent
4. Then add the ginger garlic paste, turmeric powder, cumin powder, chilli powder and coriander powder and fry for another 2 minutes or till the raw smell is gone. 
5. Add the required salt, mix and add the sliced eggs and gently mix well and turn off the heat.
6. Cut the pastry sheets into 9 squares or according to the size you require. 
7. Take each roll and slightly roll it.
8. Then place the masala/spicy onion filling and then egg on top of it. 
9. Pull the sides together. Then the other sides together such that the egg is covered with pastry sheets. Then seal the ends together. 
10. Preheat the oven for 400 F. 
11. Arrange the prepared puffs on the baking sheet and brush oil on top of the puff pastry  and bake for 15-18 minutes.
12. Remove from the oven and serve it warm with tea. 

Chicken Pakodi



 

Ingredients:

 

To Marinate:

 

Chicken: 250 grams

Salt to taste.
Red chili powder: 2 table spoons
Ginger garlic paste: 2 tea spoons
Turmeric powder: 1 tea spoon
Lemon juice: 3 tea spoons
Rice flour: 2 table spoons

Coriander powder: 1 table spoon

 

Oil to fry

2  Coriander leaves : A Small Bunch

 

Method:

1. Take a bowl mix the chicken pieces with salt, red chili powder, ginger garlic paste, turmeric powder, lemon juice, rice flour, coriander powder and keep it in the refrigerator for 30 minutes for marinating
2.  Take a deep fry pan po.ur sufficient oil to the pan heat it in low flame.
3. Once the oil is hot drop the marinated chicken pieces one by one in the heat oil.
4. Turn the flame to medium and fry them until they turn into golden brown colour.
5. Turn off the flame and move the pakodies into a dish spread with tissue papers so that the excess oil would be observed by the tissue papers.
6. Once they oil is off put them into a serving bowl and garnish with coriander leaves could be served with tomato and garlic sauce.

Brown Senaggala Vadalu

Ingredients:

Brown senagalu 1/2 kg (soak for about one night)
Green chillies 4 to 5
Ginger 1 inch piece
Onions 1 or 2
Curry leaves
Oil for deep frying
Salt as per tast

Method:

1. Firstly take the soaked senagalu and put them in a grinder jar and add all the above mentioned ingredients I,e (green chillies, ginger, washed curry leaves and salt) and grind them all. And once grinding is over put the paste in a bowl and add cut onion pieces to it and mix it well.
2. Now take a kadai and put  oil and allow it to heat and when the oil is heated make the paste into small small balls like vadas and put them in oil for frying. 
3. Fry the balls till they turn golden brown, when done take the vadas out and put them on a tissue paper for oil to soak. And later when complete process is done then store them (vadas) in a hot pack/ casserole.
4. That’s it delicious senaga vadas are ready for serving. These vadas can be served hot directly or with hot rice they taste very delicious

Medu Vada

Ingredients :

1 bunch Coriander leaves
1 tsp cumin seed Hing
to fry oil
1 cup Onion
1 tsp pepper powder(for taste)
AS PER TASTE SALT
200 grams urad dal

Method:

1. Soak Urad dal for 6 hour or overnight.
2. Blend it into a coarse paste.
3. Take a Frying pan add oil to it let it heat.
4. Take a bowl add blended urad dal,add onion,cumin seeds,pepper,coriander leaves,hing,salt as per taste mix all these ingredients well.
5. Make a donut and deep fry in the oil it turns to golden colour

BabyCorn 65

Ingredients:

Baby corn (Cut length wise ) - 8-10 no
Coriander leaves -1 bunch
Curry leaves - 8 no
Green chilli - 2
Garlic - 2 cloves
Ginger - 1 inch piece
Salt - to taste
Garam Masala - 1 tsp
Chilli powder - 1 tbsp
Rice flour - 1/2 tbsp
Maida -  1 tbsp
Corn flour - 1 tbsp
Lemon - 1 tsp
Curd  - 1 tbsp

Method:

1. In a blender, blend few coriander leaves, curry leaves, green chilli, garlic, ginger to a slightly coarse paste.
2. Remove it in a bowl and add salt, garam masala, chilli powder, rice flour, maida, corn flour, lemon and curd and mix lall the ingredients to a smooth paste.
3. Gently add the baby corn pieces into the masala mixture and mix well so that all the pieces are well coated with the masala.
4. Heat the oil in the pan/kadai and once the oil is heated add the baby corn pieces in batches and deep fry them till they become crisp and golden color.
5. Serve the baby corn with sauce or by itself as snack

Mokkajonna Talimpu....Seasoned Corn

Ingredients :

 Corn Kernels : 1 cup
 Onion : 1
 Green Chillies : 1 or 2
 Dry red chilli : 1
 Mustard seeds : 1/2 tsp
 Cumin seeds : 1/2 tsp
 Urad dal : 1/2 tsp
 Oil : 2 tsp
 Few curry leaves
 Salt to taste
 A pinch of Turmeric powder

Method :

1. Put the corn, salt and half cup of water in a pressure cooker. Cook till 3 or 4 whistles. Turn off the flame and wait until the pressure go off.
2. Remove and strain the corn and keep aside. Peel and chop the onion into strips and slit the green chillies.
3. Heat oil in a vessel and add mustard seeds, urad dal and cumin seeds and fry them. When they start to splutter add the red chillies, curry leaves and stir for few seconds.
4. Now add the chopped onions, green chillies and turmeric.  Fry the onions till it gets light brown color.
5. Now add the boiled corn and let it cook for 3 to 4 minutes. Adjust the salt and turn off the flame. Serve as a evening snack.

Punugulu with idly batter

Ingredients:

Idly Batter - 2 cups
Rice flour - 1 - 2 tbsps
Onions - 1/2, finely chopped
Green chili  - 1 tsp or 2 finely chopped green chilies
Cumin seeds - 1/2 tsp
Curry leaves - 1 sprig, finely chopped
Coriander leaves - 2 tbsps, finely chopped
Salt to taste
Oil for deep frying

Method :

1. Combine all the above ingredients except oil. Mix well. Leave aside for half an hour.
2. Heat oil for deep frying. Once the oil gets hot, reduce flame to medium. Place a tablespoon for batter into the hot oil. (You can use your hand instead of a spoon to drop small balls of the batter into the hot oil) Place 7-8 punugulu in the first batch. Do not crowd the vessel.
3. Turn the punugulu as they change color and cook till golden brown.
4. Remove onto absorbent paper. Serve with chutney of your choice.

Aloo bonda

Ingredients:

Potato 3
Onion 1
Green chilli 2
Ginger, finely chopped 1 tsp
Turmeric 1/8 tsp
Salt As needed
bread slices - 10
Oil  - to deep fry

To Temper:

Oil 2 tsp
Mustard 3/4 tsp
Urad dal  1 tsp
Curry leaves 1 sprig


Method:

1. Pressure cook potatoes for 3 whistles, peel off the skin once done and mash it well. Keep aside in a kadai/ pan, season with mustard urad dal and curry leaves. Add finely chopped ginger, green chilli and onion. Fry till transparent without changing colour. Add turmeric and salt.
2. Add cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for 2 minutes and drizzle a tsp of oil. Transfer to a plate and cool down. Make 12 equal sized balls and set aside.
3. Take a wide bowl of water and take a slice of bread and dip into the water and press the bread slice gently so the bread wont get soft with extra water.
4. Stuff the potato ball inside the bread and make it as a ball and deep fry it.
5. When its evenly golden fried, drain it over kitchen tissue and enjoy it when hot

Corn Masala Snack

Ingredients:

Corn kernels - 1 can (15.2 oz) or fresh corn, boiled (1 ½ cups)
Onions – ½ cup, chopped finely
Green chili – 1, deseeded and chopped finely, optional
Cilantro – 8 springs, chopped finely
tomato – 1, small size
Chili powder – ½ teaspoon
Chaat masala – 1 teaspoon
Lemon juice – 1 tablespoon or juice of half lemon
Salt – to taste

Method:

1.Add all the ingredients in a bowl. Mix well.
2.And serve.

Cauliflower Pakoda

Ingredients:

•1 medium sized cauliflower or gobi
•2 cups besan/gram flour
•½ tbsp ginger-garlic paste
•½ tsp red chili powder
•¼ tsp garam masala powder
•a pinch of turmeric powder or haldi
•a pinch of baking soda or baking powder (optional)
•water - add as required to make a thick flowing batter
•oil for deep frying or shallow frying the pakodas
 salt as required
•½ tsp lemon juice to be sprinkled (optional)


Method:

1.boil enough water with salt.
2.break or chop the cauliflower in medium sized florets.
3.rinse them well and add them to the boiling water.
4.switch off the flame and let the cauliflower florets be immersed in the water for 10-12 minutes.
5.drain and then marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. mix very well and keep aside for 8-10 minutes.
6.in another bowl, make a smooth batter with the besan/gram flour, baking soda or baking powder, salt and water.
7.heat oil in a kadai or deep fryer.
8.take each marinated cauliflower and dip in the batter.
9.coat each floret with the batter and add these in the medium hot oil.
10.fry till the pakoras are crisp and golden evenly.
11.drain on paper towels.
12.serve the gobi pakora hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves.

Uggani

Ingredients:

Puffed Rice - 8 cups (boruglu/murrilu/marmaralu)
Onion - 1, large, finely chopped
Green chillies - 3, slit
Turmeric powder - 1/4 tsp
Roasted chick peas - 3 tbsps (dalia/putnala pappu)
Lemon juice - 1 tsp
Peanuts - fistful, roasted and peeled
Salt to taste
Fresh coriander for garnish
For tempering/poppu/tadka:
Mustard seeds - 1/2 tsp (optional)
Cumin seeds - 1/2 tsp
Urad Dal - 1 1/2 tsps
Curry leaves - 1 sprig
Oil - 1 1/2 tbsps

Method:

1. Take a deep bowl and fill with 4 to 5 liters of water. Add the puffed rice and allow to soak for 3 mts. Using your hands, squeeze out water from the puffed rice and place in a bowl.
2. Grind roasted chickpeas and dessicated coconut to a fine powder and keep aside.
3. Heat oil a heavy bottomed vessel, add mustard seeds and allow to splutter. Add cumin seeds, urad dal and saute till the dal turns red. Add curry leaves and green chilis and saute for a few seconds.
4. Add the chopped onions and saute for 6 mts. Add turmeric powder, puffed rice, ground powder and salt and mix well. Toss for a mt. Add lemon juice and roasted peanuts and turn off flame.
5.  Garnish with coriander leaves and serve warm with mirchi bajji, papad or pakoras.

Sarva Pindi - Spicy rice Flour pancake

Ingredients:

1/2 cup Channa dal
1 bunch curry leaves
1 tsp ginger garlic paste
3 number Green chillies Oil
1 number onion
1 tsp red chilli powder
250 grams Rice flour
as needed salt
1 tbsp sesame seeds
as needed water

Method:

1. Soak channa dal in water for 30 min.
2. Now take a bowl add soaked chana dal remove water, ginger garlic paste,onion,salt,red chilli powder, sesame seeds,curry leaves,green chillies chopped,Rice flour mix well then add enough water to make a soft dough.
3. Take a pan add little oil, take a hand full for dough and make a ball spread all over the pan equally.
4. Make a small holes all over add oil on top of it and cover it with a lid and cook in slow flame till it is golden brown color.

Khemma Sandwich

As I was browsing this Blog where i came across this recipe and found it interesting.With just a few ingredients the awesome sandwitch can be made that are great for weekend breakfast or evening snacking.

 I followed the recipe and made yummy pancakes. So you too enjoy!!!!!!

Here is the link for the recipe : kheema Sandwich

Chana Sundal

Ingredients:

1 cup dried white chickpeas
1 tsp black mustard seeds
1 tsp jeera seeds
1 tsp urad dal/spilt skinned black gram
a pinch of asafoetida
2 dry red chilies
10-12 curry leaves
2 to 3 tbsp fresh grated coconut (Optional)
salt as required

Method:

1. Rinse and soak the chickpeas overnight in enough water.
2. Drain and pressure cook the soaked chickpeas with 1 tsp salt and 3 to 4 cups water till they are cooked till soft and drain and keep aside.
3. Heat oil in a pan add the mustard , jeera and urad dal.
4. The mustard seeds will crackle and the urad dal will get browned.
5. Now add the curry leaves, red chilies and asafoetida and fry for 10-15 seconds.
6. Now add the cooked chickpeas and salt and stir and saute for 4-5 minutes on a low to medium flame.
7. Switch off the flame and add the coconut and stir well.

Serve the chana sundal as prashad or naivedyam.

Namak Paare

Ingredients:

All Purpose Flour   1 cup
Carom Seeds (Ajwain)   1/4 tsp
Salt   1/2 tsp
Clarified Butter (Ghee)  2 tbsp
Water  1/4 cup
Oil for deep frying

Method:

1. Heat Oil for deep-frying.
2. Mix the following together: Flour, Salt & Ajwain.
3. Mix in the Ghee and rub well till all the Flour is coated with Ghee.
4. Add a little Water at a time and form a stiff dough. It needs to be stiffer than Chapati dough.
5. Rub a little Oil/Ghee on the dough ball, cover and allow to rest till the Oil is ready (minimum 5 min.)
6. Grease the rolling surface and the rolling pin.
7. Take a part of the dough and form a ball and roll it into a square or a round.
8. It needs to be just a hair thicker than a Chapati.
9. Grease a sharp knife and cut strips, rotate 45 degrees and cut again to form diamond shapes.
10. Fry once the Oil is hot.
11. Allow them to cook on one side and flip allowing them to cook on the other side as well.
12. Once done, take them out onto a paper towel, sprinkle some Chaat Masala.
13. Serve hot (if you want them soft or allow them to cool (if you want them crispy)
14. Once cooled down, transfer into an air-tight container and store at room-temperature.

Puffed Rice Mixture

Ingredients:

200 gms puffed rice
3 tbsp oil
10 garlic cloves
7 green chilies (Cut lengthwise)
few curry leaves
1/2 cup peanuts
1/4 cup roasted chana dal 
1/2 tsp turmeric
salt to taste

Method:

1. Heat oil in a wide pan and add oil and garlic, green chilies.and curry leaves and fry them till garlic gets the golden brown color
2. Add the peanuts and roasted chana dal, salt and turmeric and fry it for few minutes
3. Add the  puffed rice and mix well and let it cook for 5 mins on slow flame
4. Store in a air tight container and serve it with tea.

Sprouts Talimpu

Ingredients:

 Sprouts : 1 cup
 Onion : 1
 Green Chillies : 1 or 2
 Dry red chilli : 1
 Mustard seeds : 1/2 tsp
 Cumin seeds : 1/2 tsp
 Urad dal : 1/2 tsp
 Oil : 2 tsp
 Few curry leaves
 Salt to taste
 A pinch of Turmeric powder

Method :

1.  Peel and chop the onion into strips and slit the green chillies.
2. Heat oil in a vessel and add mustard seeds, urad dal and cumin seeds and fry them. When they start to splutter add the red chillies, curry leaves and stir for few seconds.
3. Now add the chopped onions, green chillies and turmeric.  Fry the onions till it gets light brown color.
4. Now add the sprouts and let it cook for 3 to 4 minutes. Adjust the salt and turn off the flame. Serve as a evening snack.

Atukula Chudva

Ingredients:

Poha or Atukulu: 4 measuring cups. (160 ml)
Peanuts : 1/2 cup
Dalia (putnalu): 1/2 cup
Green chilli: 2 (optional)
Red Chilli:3
Crusted garlic : 1 teaspoon
Salt to taste
Vegetable oil : 3 to 4 table spoon
Turmeric : A pinch
Cumin seeds : 1/2 teaspoon
Curry leaves

Preparation:

1. Fry atukulu with 2 tbsp of oil until it becomes crispy.
2. Take a wide bowl, add oil. When the oil is hot add cumin seeds and curry leaves. Once they pop add red chilli, fry it until they turn golden brown. Add green chilli pieces, crushed garlic and pea nuts, fry it well.
3.Add dalia or putnalu, turmeric and salt. Fry for a minute. Add poha and stir frequently until it becomes crispy.Turn off the flame.
Keep it aside for cooling.This will keep in an air-tight container for about 10-15 days. Goes really well with chai/Indian tea..

Butter Corn

Ingredients:

Sweet Corn – 1½ cups
Salt & Pepper – to taste
Butter – 1/2 to 1 tbspn

Method:

1. Heat water in a pan. Add Sweet Corn and Salt. Boil for 10 minutes.
2. Add Pepper to the cooked Sweet Corn and mix well.
3. Mix Butter and serve hot.

Optional: You can add Onion, Tomato, Coriander leaves, Lime juice, Chili powder to this and serve.

Aloo Bajji

Ingredients:

Aloo - 1no large size
Chickpea flour - 2 cups
Red chillie powder - 1spn can be varied to your taste
Oil for deep frying
Salt to your taste
Baking soda  : a pinch
How To Do :

Prepare batter by mixing chickpea flour , salt , red chillie powder, baking soda with enough water.
Peel the potato and cut them into thin slices of your desired size.
Dip these potato slices in the batter and deep fey them until they turn golden color