CARROT MASALA VADA RECIPE

Ingredients:

1 cup chana dal, soak in water 2 hrs, drain
1/2 cup grated carrot
1 large finely chopped onion
3-4 green chillis finely chopped
2″ ginger finely minced
2 cloves garlic
1 tbsp finely chopped coriander leaves
1 tbsp finely chopped mint leaves
8-10 curry leaves, finely chopped
1/4 tsp cumin pwd
pinch of garam masala pwd
salt to taste
oil for deep frying

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How to make Carrot Masala Vada

. Grind the soaked and drained chana dal (leave aside a fistful of soaked dal), ginger, garlic and green chillis to a coarse paste.
. Add the remaining chana dal, chopped onions, grated carrot, mint leaves, curry leaves coriander leaves, cumin pwd, garam masala pwd and salt and mix well.
. Take some of this mixture to form a lemon sized ball.
. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.
. Heat oil for deep frying in a heavy bottomed vessel.
. Once its hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.
. Serve hot with tomato sauce or any chutney of your choice.

Enjoy!

carrot masalavada

BOBBARLU VADALU RECIPE

Ingredients:

1 1/4 cup bobbarlu (soaked in water for 4-6 hours,drained
3/4 cup finely chopped onions
3-4 green chillis finely chopped
2″ ginger finely minced
1 tsp cumin seeds (optional)
1 small bunch coriander leaves finely chopped
salt to taste
oil for deep frying

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How to make Bobbarlu Vadalu

. Grind the soaked and drained black eyed peas to a coarse paste adding very little water.

. Add the chopped onions, green chillis, ginger, coriander leaves, cumin seeds and salt and mix well.

. Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape.

. Prepare patties with the rest of the mixture.

. Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.

. Serve hot with tomato sauce or any chutney of your choice.

Enjoy!
bobbarlu_vadalu
SEV PURI RECIPE

Ingredients

Papdi or flat puris – 28-30
Potato – 1 medium or 1 cup, boiled, peeled and chopped
Onion – ½ cup, finely chopped
Tomato – ½ cup, finely chopped
Raw mangoes – ¼ cup, finely chopped, optional
Green coriander chutney – about ½ cup
Red garlic chutney – 2-3 tablespoons
Tamarind date chutney – about ½ cup
Chaat masala – 2-3 teaspoons
Fine or nylon Sev – 1 cup

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How to make sev puri

We need to make all three chutneys – coriander chutney, tamarind date chutney, garlic chutney. You can plan ahead of time and make those day before and keep in fridge. and use next day while making chaat.
If you planning to make papdi and sev at home, then you can make them also few days earlier. Or buy from the store.
Right before assembling the sev puri, keep all the elements on your counter ready. Chop boiled, potatoes, onion and tomato. Also keep all three chutneys, sev and chaat masala on the counter.
Now arrange 7-8 papdis on the plate.
Put potatoes on the papdis.
Top it with chopped onions and then with chopped tomatoes.
Also top it with raw mangoes, if using.
Sprinkle chaat masala.
Drizzle about 1 teaspoon of green chutney on every papdi. Quantity of chutney may vary depending on how spicy your chutney is.
Then add 1-2 drops of red garlic chutney. It is hot and strong, so little goes long way.
Then drizzle about a teaspoon of meethi tamarind date chutney on each papdi.
Finally sprinkle sev on top.
Serve immediately otherwise papdi will get soft and soggy. Follow the same steps for rest of the plates. Or you can make 2-3 plates simultaneously.

Enjoy!
sev-puri
CORN PAKODA RECIPE

Ingredients

Corn kernels – 3 cups, freshly grated or coarsely ground
Onion – 1, medium sized, finely chopped
Green chilies – 3, finely minced
Ginger – 1 1/2 ” piece, finely minced
Fresh coriander leaves – 3 tbsps (finely minced)
Besan – 3 tbsps (chickpea flour)
Rice flour – 1 tbsp
Cornflour – 1 tbsp
Salt to taste
Oil for deep frying

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How to make Corn Pakoda

. Heat enough oil for deep frying in a heavy bottomed vessel on medium flame.
. In a bowl, add the coarsely ground corn, finely minced onions, green chilies, ginger, fresh coriander leaves and salt and mix well.
. Sprinkle besan, rice flour and corn flour over this mixture and mix well. Do not add water as the moisture from the corn will be enough to bind the mixture together. You should be able to shape small round balls out of the mixture.
. Check if the oil is hot enough for deep frying by dropping a small piece of the corn mixture into the oil. If it sizzles and comes to the surface, the oil is ready for deep frying.
. Slowly place a few corn balls (pakoda) into the hot oil and cook on medium flame. Do not crowd the vessel by adding more balls. Fry them till they reach a golden shade.
. Drain them with a slotted ladle and place them on absorbent paper. Prepare corn pakora with the rest of the mixture.
. Serve them warm with ketchup and chai.

Enjoy!
corn-pakoda
MOONG DAL PAKODA RECIPE

Ingredients:

Chilka Moong Dal/Split Green Gram – 1 Cup
Onion – 2 large
Green Chilli-Ginger Paste – 2 tsp
Cumin Seeds – 1 tsp
Chopped Cilantro – 1/4 Cup
Chopped Curry Leaves – 2 tbsp [optional] Salt – To Taste
Oil – For Deep Frying

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How to make Moong Dal Pakoda

. Soak moong dal for 1 hour, don’t soak more than that otherwise skin will be separated from dal, wash well and drain water fully
. Grind it coarsely, don’t make a fine paste otherwise pakoda won’t be crunchy.
. I did in 2 batch and each batch pulse for 5-6 seconds that’s all. Don’t add water at all.
. Add chopped onion, ginger-green chilli paste, cumin seeds, chopped curry and coriander leaves, salt and mix well.
. Heat oil for deep frying and add around 3/4-1 tbsp amount of dal paste using hand or a spoon in hot oil, drop 5-6 pakodas and fry until golden brown in medium flame.
. Don’t over crowded wok and cook in medium flame well. Repeat same for remaining dal mixture
. Serve warm with chutney, tea/coffee.

Enjoy!
moong dal vada
VEGETABLE BONDA RECIPE

Ingredients

Onion – 1
Green chilli – 2 finely chopped
Potato – 2
Carrot – 1 small
Peas – 2-3 tbsp
Beans – 3-4
Chilli powder -1/2 tsp
Turmeric powder – a pinch
Salt as needed

For the seasoning

Oil – 2 tsp
Mustard seeds – 1 tsp

For the batter

Besan/kadalai mavu/bengal gram flour – 1/2 cup
Rice flour – 1/4 cup
Red chilli powder – 1 tsp
Cooking soda (soda bi carb)- a pinch
Salt to taste
Oil for deep frying the bondas

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How to make Vegetable Bonda

. Pressure cook potatoes, peel the skin and mash it slightly.
. Finely chop beans, carrot and steam the vegetables (carrot, beans and peas) or cook the vegetables in very less water.
. Heat oil in a pan, add mustard seeds, when it splutters, add finely chopped onions, green chillies and saute for a few minutes until onion turns transparent.
. Add the steamed vegetables, turmeric powder, chilli powder, salt need and saute for a few minutes.
. Then add mashed potato, mix well and switch off the flame. After it cools a little, make even sized balls out of it and keep it ready.
. Mix besan, rice flour, red chilli powder, salt and cooking soda well first. Add water to make a slightly thick batter.
. The batter should not be too thick nor too thin.
. Heat oil in a kadai. To check if the oil is hot enough to fry the bondas, drop 1/2 tsp of batter into the oil, if it raises to the surface immediately, then the oil is ready to fry the bondas. Now reduce the flame to medium.
. Dip the vegetable balls in the batter, so that it is well coated on all the sides.
. Carefully drop the balls into the hot oil and fry the bondas until they turn light golden color.
. Remove from oil and drain on a colander or kitchen paper.
. Serve hot with coconut chutney or green chutney or just tomato ketchup.

Enjoy!
vegetable bonda
CAPSICUM BAJJI RECIPE

Ingredients :

Bell pepper / Capsicum : 1 big sized
Besan / Gram flour : 1 cup
Rice flour : 1/4 cup
Ajwain seeds : 2/2 tsp
Red Chilli Powder : 1 to 2tsp
A pinch of cooking soda
Salt to taste
Oil

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How to make Capsicum Bajji

. Wash and cut the bell pepper into long strips and set aside.
. Mix the gram flour, rice flour, salt, ajwain seeds, red chilli powder and cooking soda in a bowl.
. Add enough water to make a batter of medium consistency and set aside. Heat oil for deep frying.
. Dip the each bell pepper strip in the gram flour batter and deep fry them till golden brown color on both sides evenly.
. Remove from the oil and serve hot with chopped onions.

Enjoy!
capsicum bajji
CHANA DAL PAKORA RECIPE

Ingredients:

1/2 Cup – Chana Dal/Bengal Gram
1 tsp – Grated Ginger
1/2 tsp – Cumin Seeds
1/2 tsp – Fennel Seeds
4 – Chopped Green Chilies
1/4 tsp – Asafoetida/Hing
1 Cup – Gram Flour/Besan/Kadala Maavu
1/4 Cup – Rice Flour
2 Medium – Chopped Onion
A Sprig – Curry Leaves
1/2 tsp – Carom Seeds/Ajwain
1 tsp – Red Chili Powder
1/2 tsp – Turmeric Powder
1/2 tsp – Soda Bi-Carb
1 tbsp – Lemon Juice (optional)
4 tbsp – Chopped Coriander Leaves
As needed – Water
To Taste – Salt
For Deep Frying – Oil

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How to make Chana Dal Pakora

. Wash and soak channa dal in water for 2 hours or more, drain water, rinse dal 1-2 times. Peel and chop onion, green chili, coriander leaves, curry leaves.
. Grind chana dal with green chillies, cumin seeds, fennel seeds, ginger, hing into coarse paste. Add 1-2 tbsp of water only if required.In a large bowl add chana dal paste, add onion, salt, curry leaves and mix well.
. Add besan, rice flour, coriander leaves, ajwain, red chili, turmeric powder, soda, lemon juice mix well to combine everything, add water in small quantity to make thick batter for pakoda like in picture.
. Heat oil for frying in a kadai (wok), once oil becomes hot drop spoonful of batter or medium pakora size from hand in hot oil 5-6 in single batch or more if you are using large kadai, fry until it becomes golden brown from all sides, drain in kitchen tissue and repeat same for rest of batter .
. Serve hot with cup of tea or coffee and enjoy as evening snack or breakfast.

Enjoy!
chana dal pakora
PANEER SAMOSA RECIPE

Ingredients:

350 g – white flour
200 g – mashed Cottage cheese /paneer chunks
1/2 tsp – Ginger paste
3/4 tsp – cumin powder
1/2 tsp – coriander powder
1/2 tsp – Turmeric powder
1 – medium-sized Tomato
1 – medium-sized Onions
100 g – Green peas (par boiled)
Red Chilli powder /grated Green chillies
Salt to taste
Oil for frying

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How to make Paneer Samosa

 

For the paneer filling:

. Mash paneer chunks in a bowl of hot water.
. When it becomes an even mixture, keep it aside.
. Heat 4 tsp of oil in a pan.
. Fry chopped vegetables (onions, tomatoes, green peas).
. Add the ginger paste to it.
. Put the mashed paneer chunks into it.
. Add spices (cumin, coriander, turmeric and salt) to it.
. Add chilli powder /grated green chillies depending on how spicy you want it to be.
. Keep the mixture aside.

Preparing the outer layer:

. Make a smooth dough with white flour, salt, oil and a little water.
. Roll into small rotis.
. Put a spoon of the paneer stuffing at the centre.
. Fold the rolled up dough halfway, again fold it.
. It will take the shape of a pyramid.
. Press the sides evenly so that the stuffing doesn’t come out.
. Leave it in open air for some time to get firm.
. Deep-fry the samosa in oil till they become golden brown.
. Remove from oil and serve.

Enjoy!
paneer samosa
SEVIYAN KHEER RECIPE

Ingredients

. 1 or 1.5 cups broken vermicelli/seviyan
. 500 ml milk
. 3 tbsp sugar – add more or less for your preferred sweetness
. 2 tbsp ghee/clarified butter
. 4-5 green cardamom pods
. 3-4 cloves/lavang
. 7-8 roasted or fried unsalted almonds, chopped or
. 7-8 roasted or fried cashew nuts, chopped
. 2 tsp raisins or
. any dry fruits of your choice

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How to make seviyan kheer

. heat ghee in a pan.
. fry the cloves and cardamom till the release their aroma in the ghee.
. now add the vermicelli/seviyan and fry till they become golden brown.
. pour the milk and let it come to a boil.
. add sugar and mix well.
. lower the flame and let the milk simmer for 5-7 minutes till the seviyan gets cooked.
. lastly add chopped almonds or any dry fruits.
. serve the seviyan kheer hot, warm or cold.
. if serving cold, then refrigerate the seviyan kheer and then serve later.

Enjoy!
seviyan-kheer-seviyan-payasam
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