BABY CORN FRY RECIPE

Ingredients:

Babycorn – 5
All Purpose Flour / Maida – 1 cup
Corn Starch / Corn Flour – 1/4 cup
Rice Flour – 2 tbsp
Chilli powder – 1 tsp
Garam masala powder – 1 tsp
Baking soda – 1 tsp
Ginger Garlic Paste – 1 tbspn
Ajinomoto – 1 tsp
Salt to taste
Water as needed
Oil for Deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make baby corn fry

. Cut corn lengthwise. Boil them for 2 minutes in hot water and drain them.
. Now take all the ingredients given for the batter in a bowl and make into a smooth batter.
. Heat oil for deep frying.
. Dip corn in the batter and deep fry them in oil till golden.
. Drain them in a paper towel.
. Serve hot with ketchup.

Enjoy!

BRINJAL BAJJI RECIPE

Ingredients:

Gram Flour / Besan – 1 cup
Rice Flour – 1/4 cup
Ginger Garlic Paste – 2 tblspn
Chilli powder – 2 tsp
Baking Soda – 1 tsp
Vaamu – 1 teaspoon
Salt to taste
Brinjal – 2 large sliced
Oil for Deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make brinjal bajji

. Heat oil for deep frying.
. Take all the ingredients for batter in a bowl. Add some water and make it into a smooth batter.
. Now slice some brinjal thinly. Don’t make it too thin.
. Dip brinjal slices into the batter and coat it on all sides.
. Fry this in hot oil till they are golden and cooked on both sides.
. Drain them in a paper towel.
. Serve hot brinjal bajji with tomato ketchup.

Enjoy!

BROCCOLI FRY RECIPE

Ingredients

Broccoli-cut into florets
Chana flour/besan-1 cup
Corn Flour – 2 teaspoons
chilli powder-1 1/2 tsp
Ginger garlic paste – 1/2 teaspoon
water- just enough to make the batter
salt to taste
oil for deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Broccoli Fry

. In a mixing bowl, besan, corn flour, chili powder,ginger garlic paste, salt adding water little by little making a thick batter of it but not too thick.
. If the batter is too thin broccoli will absorb lot of oil.
. In a pan heat oil.Drop the florets in the batter and coat it evenly on all sides.
. When the oil gets hot, drop the florest one by one into the pan and fry it until golden brwn.
. Transfer it on a kitchen tissue to drain off the excess oil.
. Serve hot with ketchup.

Enjoy!

EGG BONDA RECIPE

Ingredients:

4 Boiled Eggs (cut into 2 halves each)
1¼ cup besan
1 cup Rice Flour
Salt (to taste)
1 tsp Red Chili Powder
3 Green Chillies – optional
Cooking soda – pinch
Oil (to fry)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Egg Bonda

Put chilli powder and a little salt over the boiled eggs. This step is optional.
Prepare the batter with the besan, rice flour, chilli powder, green chillies, soda and salt.
Heat the oil to fry bonda.
Dip the boiled egg pieces one by one into the batter and put it inside the hot oil.
Roast it till it gets golden brown color.
Repeat it for all the egg pieces.
Serve hot egg bonda with tomato sauce.

Enjoy!
KORRALA (FOXTAIL MILLET) PAYASAM RECIPE

Ingredients:

1 cup of foxtail millets (korralu)
1/2 litre milk
honey (or) brown sugar (or) sugar to taste
cashew
raisins(Kismiss)
cardamom(Elaichi) – 4 crushed

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Korrala (Foxtail Millet) Payasam

. Take the millets/korralu on a pan and roast it till raw smell goes off.
. Take the above millets/korralu in a cooker and wash them well.
. Now add three cups of water and cook it well in the cooker till you get three whistles.
. Remove the lid of the cooker after a few minutes,  and then add 1/2 litre milk.
. Boil the mixture duly stirring it well under low flame till the mixture is well cooked.
. Put off  the stove, add roasted cashew, raisins, Cardamom and honey to taste..
. Serve it hot to feel the taste of it.

Enjoy!

SOUTH INDIAN CHANA DAL VADA RECIPE

Ingredients

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

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
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.

Enjoy!
south-indian-masala-vada
PALLI CHEKKALU RECIPE

Ingredients:

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

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

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.

Enjoy!
palli-chekkalu
URAD DAL PURI RECIPE

Ingredients:

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

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

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.

Enjoy!
urad-dal-puri
JANTHIKALU RECIPE

Ingredients:

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

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
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.

Enjoy!
janthikalu
SUNNUNDALU RECIPE

Ingredients:

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

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
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.

Enjoy!
sunnundalu
Seo wordpress plugin by www.seowizard.org.