1 Cup Peanuts
2 – 3 tbsp Grated Fresh Coconut (optional)
1/2 tsp Mustard Seeds
1/2tsp Urad Dal
2 Dried Red Chillies
1 Sprig Curry Leaves
2 tsp Oil
A pinch of hing
A pinch of turmeric powder
Salt to taste
. Soak the peanuts for 1 – 2 hours.
. Drain and pressure cook it with salt and water just to immerse it for 3 – 4 whistles.
. Drain and keep them aside.
. Heat oil in a pan. Add the mustard seeds and urad dal. Let them splutter.
. Add the curry leaves, broken red chillies and hing to it and stir for a couple of seconds.
. Now add the peanuts and stir for 1 – 2 minutes.
. Add the turmeric and coconut and mix well for a minute.
. Switch off the flame and serve.
½ cup sabudana/tapioca pearls
1 medium sized potato, boiled and peeled
a pinch of red chili powder
1 tbsp peanuts
1 tbsp cashews
1 tbsp chopped coriander leaves
½ tsp chaat masala
2 tsp oil
few drops of lemon juice or as required
rock salt or namak as required
How to make sabudana bhel
. Rinse the sabudana well in water till the water runs clear.
. Soak the sabudana in enough water overnight or for 4-5 hours.
. Chop the potatoes and keep aside.
. Instead of using boiled potatoes, you can also fry the potatoes in oil.
. Drain and keep aside.
. In a pan, dry roast the peanuts till they are browned and crisp.
. Remove and keep aside.
. In the same pan, roast the cashews till golden.
. Remove and keep aside.
. Heat 2 tsp of oil in the same pan.
. Add the sabudana and continue to stir while sauting them.
. Stir and cook till the sabudana pearls become transparent, softened and completely cooked.
. Mix the chopped potatoes, peanuts, cashews, coriander leaves, lemon juice, rock salt, red chili powder, chaat masala.
. Garnish with a few coriander leaves. an optional step.
. Serve the sabudana bhel in bowls and serve immediately.
1 cup wheat flour (gehun ka atta)
1 cup refined flour (maida)
1/2 cup pea seeds (matar)
1/2 cup sago (saboodana)
1 green chilly (hari mirch)
1 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/4 tsp asafetida (hing)
1 tsp coriander powder (dhania)
clarified butter (ghee)/oil for frying
. Soak sabudane for an hour.
. Boil pea and then mash them.
. Finely chop hari mirch.
. Mix atta and maida along with salt and 1 tbsp oil.
. Knead into dough and leave it covered for 1/2 an hour.
. Heat 1 tbsp ghee in a pan and fry hing, lal mirch, dhania, 1/2 tsp namak, hari mirch, matar and sabudana for 1-2 minutes until water dries up.
. Remove it from the flame and let it cool.
. Make small balls of the dough and roll each into small chapatti.
. Stuff these with the above mixture and again roll into thin and small puri.
. Heat ghee in a pan.
. Fry each puri in ghee.
. When cooked on one side turn it and cook on the other side also until it turns light brown.
. Serve them hot.
2.5 cups Cooked Rice
1 cup Fresh Coconut
3 – 4 tbsp Lemon Juice
1 tsp Mustard Seeds
1 tsp Urad Dal
2 tsp Chana Dal
2 tbsp Peanuts
2 Green Chillies
2 Dried Red Chillies
1/2 tsp Turmeric Powder
1/8 tsp Hing
3 tbsp Oil
Salt to taste
1 sprig Curry Leaves
. Spread the cooked rice in a wide plate and set aside.
. Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry till they start to brown a little.
. Then add the cashews and fry until they are golden browned.
. Now add the slit green chillies, red chillies, hing and curry leaves and fry for a few seconds.
. Then add the grated coconut to it and mix. Fry for 2 minutes.
. Add turmeric powder and combine well.
. Now add the cooked rice and salt and mix until combined.
. Turn off the flame.
. Add the lemon juice and combine everything.
vermicelli (cooked and strained)- 1 cup
onion (finely chopped) – 1
cabbage (finely chopped) – ½ cup
ginger (grated) one small piece
green chilli 3 – 4
potato (cooked and mashed) 1
gram flour / besan – ½ cup
rice flour – 2 tablespoon
turmeric powder – ¼ teaspoon
red chilli powder (optional) – ½ teaspoon
coriander leaves (chopped) – 2 teaspoon
salt to taste
oil for deep frying
How to make semiya vada
. Pressure cook potatoes for 2 – 3 whistles. Let it cool.
. Then peel it, mash it and set it aside.
. Bring two cups of water in a vessel and cook vermicelli till done. Don’t over cook it. Drain water and add it to potato mixture.
. Now to the potato semiya mixture, add green chillies, red chilli powder, coriander leaves, turmeric powder, gram flour, rice flour, grated ginger, salt.
. Knead well without adding water to a smooth dough.
. Heat oil in a kadai.
. Take small portions of dough, make balls and slightly flatten it keeping it in between your palms as we make vada.
. Fry till golden brown.
. Semiya vada is ready. Serve vermicelli vada hot with tomato ketchup or green chutney.
Vankayalu(small size brinjal) – 1/2 kg
Mustard seeds – 2 tsp
Fenugreek seeds – 1 tsp
Tamarind puree – as required
Red Chilli powder – 1 tbsp
ground nuts powder – 3 tsp
sesame seeds powder (thil powder) – 3 tsp
Garlic cloves (8-10 pieces)
Salt – as per ur taste
oil – as needed
How to make vankaya avakaya
. Cut all the brinjals into four pieces each and fry them in oil till they turn light brown.
. Take them out separately in Bowl.
. place a pan, add mustard seeds and fenugreek seeds(menthulu) fry for 2-3 mts without oil. Fry mustard seeds and fenugreek seeds separately.
. Grind fenugreek seeds(menthulu) and make a powder of it.
. Grind mustard seeds and make a powder of it.
. Place a pan, add ground nuts and sesame seeds(thil) fry for 5-6 mts without oil. Fry groundnuts and sesame seeds separately.
. Grind ground nuts and make a powder of it.
. Grind sesame seeds (nuvvulu) and make a powder of it.
. Take a bowl,add salt,red chilli powder,tamarind puree (should be thick),mustard seeds powder,groundnuts powder,sesame seeds powder,fenugreek seeds powder and fried brinjal pieces.Mix this mixture thoroughly..
. Place a pan, put oil and add this mixture in to pan..Fry for 2-3 mts.
. Switch off the stove and Mix this mixture thoroughly..
. Serve hot with steamed rice.