Bengal gram (Chana dal)    1 cup
Ginger                     1/2 inch piece
Mint leaves (Phudina)      8 leaves, chopped
Fennel seeds (Saunf)       1 tbsp
Coriander leaves (Dhaniya) 1 tbsp, chopped
Onion                      1/2 cup, chopped
Curry leaves (Kadi patta)  10 leaves
Samolina (Rava / Suji)     1 1/2 tbsp
Green chili                1 piece
Garlic                     3 cloves
Salt                       1 tsp or to taste
Oil                        3 cup, for frying

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How to make South Indian Chana Dal Vada

. Soak the bengal gram or chana dal in water for about 2 hours or until softens.
. Peel off the outer skin of onion and chop it finely.
. Now to prepare dal vada mixture take a food processor or mixture jar and add soaked chana dal, curry leaves, fennel seeds, ginger, garlic, green chilies and coarsely ground all ingredients.
. In a mixing bowl take vada mixture and add mint leaves, coriander leaves, onion, samoilina (suji / rava) and salt to taste.
. Combine well all the ingredients. Check the seasoning and if required add little salt and mix again.
. Now take a portion of vada mixture in hand and shape it into flat disc or around 2 to 3 inch diameter.
. Repeat above step and make round vada from remaining dal vada mixture.
. Now to deep fry dal vada heat 3 cups of oil in a frying pan / kadhai.
. Once the oil is hot enough for frying one by one add dal vada.
. Fry on both sides on medium flame till dal vada becomes golden brown in color.
. Remove the vadas on absorbent paper / kitchen towel and let excess oil get soaked.
. South Indian style Dal vada are ready.
. Serve dal vada hot with coconut chutney or coriander chutney.



Rice flour- 2 cups
Ginger garlic paste – 1 tablespoon
Red chilli powder – as per taste
Salt – as per taste
Sesame seeds – 1-3 tablespoon
Ground nuts (fry without oil) – handful
curry leaves – few
Butter/oil – 1 tablespoon
Water- for mixing ( consistency – like chapathi dough)
Oil- for deep frying

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How to make Palli Chekkalu

. Bring water to boil in a vessel.
. Off the flame and add rice flour and salt to it.
. Mix all the ingredients well and avoid the formation of lumps.
. Cover it with lid and allow it to stand for 20 – 30 minutes.
. After 30 minutes, knead the dough using ghee/oil/butter.
. Now take small proportions of this mixture and flatten it with the help of your hand into 4-5 inches.
. Meanwhile heat oil in a kadhai and slowly drop them into oil one after the other.
. Deep fry until golden brown and then place them on absorbent paper and then store in air tight container.



brown rice       1 cup
onion               1 (large)
vegetables      (carrot, beans, cauliflower and green peas)     1/2 cup
ginger/garlic paste 1 teaspoon
green chilly              1 – 2
mint leaves              one fistful
oil + ghee                1 + 1 tablespoon
coriander leaves    1 tablespoon (finely chopped)
water                        2 cups
cloves                       3
cinnamon / patta    1 inch piece
elaichi / cardamom 1
salt                              to taste

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How to make Brown Rice Pulao

. In a pan, boil water.  Mean while, wash and clean brown rice.  When water starts boiling, turn off the stove and add the water to the rice, keep it aside for 30 – 40 minutes.  After 30 minutes, drain the rice and keep it aside.
. Mean while, chop all the vegetables, onion, slit green chillies and keep it aside.
. Heat oil + ghee in a pressure cooker.
. Add bay leaf, cloves, cinnamon, cardamom and cinnamon and saute for few seconds.
. Now add the sliced onions to it and saute till onion turns light brownish in color.
. Now add ginger garlic paste and slit green chillies and saute till the raw smell goes off.
. Next add pudina and saute well.  Then add chopped vegetables, a little salt and mix well.
. Now add 2 cups of water, salt and let it start boiling.
. Then reduce the flame and add rice to it, mix well.
. Cover the pressure cooker, keep the flame in high and wait till the steam starts coming out.
. Then reduce the flame, put on the whistle and pressure cook for  15 – 18  minutes or for 3 whistles.  Then turn off the flame.
. Wait till the pressure subsides.  Then open the cooker, fluff the rice with a fork.
. Brown rice pulao is ready.  Serve it with raita.



1/4 cup urad dal
1 cup whole wheat flour (atta)
1 tablespoon fennel seed powder (Saunf)
1 tablespoon coriander powder (dhania)
1/8 teaspoon asafetida (hing)
1/4 teaspoon dry ginger powder (sonth) – optional
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon salt
2 tablespoon oil
Oil to fry

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How to make Urad Dal Puri

. Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a mixer/grinder, using as little water as possible.
. In a bowl mix all the spices. Add to the flour and mix well.
. Add the dal paste to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute.
. Cover the dough with a damp cloth and let it sit half an hour or more.
. Oil your palm and knead the dough again and divide into equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.
. Oil the rolling pin and rolling surface. Roll the balls gently into medium size circles.
. You can roll two or three puri’s before start frying,
. But do not roll all the puri’s at once or they will begin to dry out and fail to puff.
. Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.
. Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook
. Until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining puri’s.
. Urad dal puri’s are best served hot and crisp with aloo curry or mint chutney.



2 cups rice flour
1 cup chick pea flour/besan/senaga pindi
1 1/2 tbsp sesame seeds
1 tbsp ajwain/vaamu
1 tsp red chilli pwd
salt to taste
2 tbsps hot ghee
oil for deep frying

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How to make Janthikalu recipe

. Put together rice flour, gram flour, salt, hot ghee, chilli pwd, ajwain and sesame seeds, and combine them well.
. Slowly add water little by little to make a soft dough, just soft enough that it is pressed through easily with the janthikalu press.
. Test the dough for salt and chilli pwd before deep-frying.
. Heat a wide heavy bottomed vessel with enough oil for deep frying.
. Take the janthikalu gottam aka murukku press and use the disc with small holes.
. Fill half of the press with the dough and once the oil is hot, reduce to medium flame and using circular motion, press the jantikalu gottam to make concentric layers of the janthikalu dough.
. As you press the dough into the hot oil, you will find the oil froth up in bubbles which will eventually subside as the janthikalu turn to a golden shade.
. Remember the frying has to be done on medium flame to achieve that golden color and crispness.
. When the janthikalu turn a golden color, turn over to the other side and let it also cook to a golden brown.
. Use a slotted ladle to remove onto an absorbent paper and cool.
. Repeat the same process till the rest of the dough is done.
. Cool completely before storing in an air tight container.



1 cup black gram lentil (Urad dal)
1 tbsp raw rice (optional)
1 cup granulated sugar
1/2 cup ghee/clarified butter

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How to make Sunnundalu recipe

. Dry roast raw rice in a vessel till red on low to medium flame and remove.
. Now dry roast black gram (urad dal) on a low to medium flame till deep red and till you get a nice aroma, which could take at least 18-20 minutes.
. You should keep stirring the dal while dry roasting, lest it burns. Remove and allow it to cool.
. Blend both the raw rice and black gram (urad dal) to a fine powder. Keep aside.
. Blend the sugar to a fine powder. Keep aside. Heat ghee till it melts. Do not over heat. Keep aside.
. Now mix together black gram (urad dal) powder and powdered sugar in a wide plate.
. Slowly add hot ghee and keep mixing with hand, till the mix holds together.
. Shape into round balls of the size of a big lime.The ghee should be just enough to hold the powders together and not drip while making balls.
. Stored the sunnundalu in an air tight container. Stay fresh for at least 15 days.



1 tbsp oil
2 cups of wheat flour
½ cup rice flour
butter Milk as required
2 tbsp carom seed
2 tbsp kashmiri chili powder
2 t/s roasted cumin powder
1 tbsp pepper powder
1 t/s poppy seed
1 t/s garam masala powder (optional)
2 tbsp white sesame seed
Salt as per taste
Oil for frying

Equipment required

1 linen Cloth
murukku maker

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How to make wheat murukku recipe

. Sift whole wheat flour and rice flour. Add 1 tsp of salt and mix nicely.
. Transfer the sifted flour to a linen cloth.
. Tie the linen cloth from the top so the flour doesn’t come out.
. I have used a vessel to steam this potli with flour. Just take some water place a metal stand or plate over the pan.Take a vessel or tray on which the linen cloth (potli) could fit.
. Cover and steam for 19-10 mins on medium heat. Alternatively, you could use pressure cooker also to steam for 6-7 mins on medium heat.
. Remove the potli and pestle with a mortar.
. Uncover the cloth.
. Transfer the contents to another vessel. Add sesame seed, carom seed, cumin, cumin powder, pepper powder, kashmiri chili powder and garam masala powder if using and salt.
. Add butter milk little by little. Don’t add too much butter milk as we require a semi-soft dough for murukku.
. The murukku dough shouldn’t be too soft it should be on the firmer side. At the last stage, add oil Allow the dough to rest for 25-30 mins. Cover the dough with a damp cloth or cling film.
. Grease the murukku moulds from the interiors. Make small rolls from the dough to add in the murukku maker. You got to have a murukku maker to make murukkus like below in the pic.
. Make spirals or round shape murukku with the desired size. Place them in a greased dish or paper.
. Now take a big vessel / kadhai adding sufficient oil as you would be deep frying murukkus.
. Once the oil is heated add one by one murukku into it. Just add about 4 to 5 murukku ensuring they don’t stick to each other else they would break. Fry until nice crisp golden brown.
. Once all murukku are fried dab some tissue paper on them to remove excess oil. Allow murukku to come to room temperature. Now store them in an air tight container or a box.
. Serve wheat murukku with a hot cup of tea or coffee.





½ cup sugar
3 Cardamom
2 Cups Maida
2 teaspoon ghee
a big pinch of salt
a big pinch of baking soda
Little Flour for dusting
Oil for deep frying

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How to make maida sweet biscuits

. Grind the sugar and the cardamom in a small mixie / grinder to a smooth powder. Set aside.
. Mix in the Maida (All purpose flour), sugar mixture, a big pinch of salt and a big pinch of baking soda. Add in 2 teaspoon of ghee.
. Combine well with your fingers to make sure the ghee is evenly mixed.
. Start adding water. Add very little at a time. Make a very stiff dough. Make 8 balls out of the dough. Set aside.
. Dust the dough ball in maida generously and roll each dough ball into a flat circle. Don’t roll it too thin. Roll it a little thicker than chapati.
. Cut the circle into little diamonds with the help of a pie cutter or a knife.
. Heat oil in a pan in medium flame. Gently add in the diamond cuts to the oil. Fry on low medium flame until golden.
. Drain the biscuits on paper towels.
. Sprinkle powdered sugar cardamom mixture toss gently & let it cool then store it in an airtight container use with in 5 days




2 cups Gram Flour/ Besan/Senaga Pindi
2 cups grated Jaggery
1 pinch Elaichi Powder
Oil for deep fry
Water for batter & syrup

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How to make Jaggery Boondi

. In a wide bowl add besan and add enough water and mix well to make a thick batter like bajji batter without lumps.
. Heat oil in a wide pan & take the batter with a small cup and pour in the boondi ladle into the hot oil in the form of small boondis.
. Deep fry them in light colour and keep aside, repeat the same process till the batter over.
. Now boil a cup of water & add jaggery into it and make a thick syrup.
. Switch of the flame and add elaichi powder & boondi into it and mix well and pour on a wide plate to cool.
. Now Jaggery boondi is ready to serve, store it in an airtight container.



3 cups rice
1 orange carrot
2 green chillies, chopped
1 tbsp ginger, chopped
2 cups Curd
1½ cup corn
Salt to taste

For tempering:

2 tbsp oil
7-8 curry leaves
4-5 kaffir lime leaves, shredded
1 tsp mustard seeds
1 tbsp chana dal
1 tbsp urad dal

   For garnish:


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How to make Carrot & Corn Curd Rice

. Wash rice and place it in a pan for boiling. Strain the water when rice is cooked. Transfer rice to a bowl and mash the rice.
. Peel the carrot and slice in thin ribbons. Chop the green chillies and ginger.
. Heat oil in a pan. Add mustard seeds. chana dal and urad dal to the hot oil.
. Add curry leaves and chopped kaffir lime leaves. Add the chopped ginger and green chillies.
. Add corn and carrot ribbons and mix. The tempering is ready.
. Mix the rice in the bowl with curd and salt. Pour the tempering on the rice and gently mix again.
. Transfer the curd rice to a serving plate.
. Garnish with a coriander and serve with homemade pickle.

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