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
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.
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
. 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 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
1 linen Cloth
. 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.
• 1 ½ cup wheat flour
• ½ cup gram flour
• 2 tbsp ghee
• Salt to taste
• Asafetida a pinch
For Onion Filling:
• 1 ½ tbsp oil
• 1 tsp fennel seeds
• 1 tsp black onion seeds
• 1 tsp coriander seeds
• 1 cup chopped onion
• Salt to taste
• 1 ½ tsp chopped green chillies
• Oil for frying
• Cumin powder a pinch
• Red chilli powder a pinch
• 1 tbsp oil
• 2 tbsp sesame seeds
• ¾ cup chopped raw mango
• Salt to taste
• ½ tsp black onion seeds
• 1 ½ tbsp sugar
• 1 tsp black salt
• 1 tsp roasted cumin powder
• To prepare dough in a bowl add wheat flour, gram flour, salt, asafoetida, water and knead to dough. Rest the dough for 10 minutes.
• To prepare onion filling on a pan heat oil; add fennel seeds, black onion seeds, coriander seeds, chopped onion, salt, chopped green chilli and roast it.
• Make dumpling of the dough and roll it. Now add cumin powder, red chilli powder and the prepared onion filling to it and seal it. Make a kachori out of it.
• Fry the kachoris in hot oil on a low flame and remove them on a tissue paper.
• To make chutney on a pan heat oil; add sesame seeds, chopped raw mango, salt, black onion seeds, sugar, black salt, roasted cumin powder, water and mix well.
• On a plate add chutney and place the kachoris.
• Serve them.
Chana Dal – 1 cup
Oil – To Deep Fry
Salt – 1/4 tsp or To Taste
Chilli Powder – 1 tsp
Amchur (Dry Mango) Powder – 1/2 tsp (optional)
. Wash and soak chana dal 3-4 hours or over night.
. Rinse again 2-3 times and spread evenly washed dal in a kitchen towel or thick cotton cloth for 15-20 minutes so all the water is absorbed and dal becomes dry.
. If required, change towel to make dal dry.
. Heat oil in a wok(kadai) until smoking point, add dal in batches and fry until golden brown/crispy or until the ‘shh’ sounds eases from oil and keep in kitchen tissue to remove excess oil.
. Repeat same for rest of dal.
. Once all the dal gets fried, add salt, chilli powder and amchur powder and mix well.
. Allow the mixture to cool completely before storing in air-tight container.
. Here our chatpata Chana Dal namkeen is ready.
1/2 Cup – Whole White Urad Dal
1 Cup – Finely Chopped Cabbage
1 tsp – Grated Ginger
3 – Green Chilies
2 tbsp – Chopped Coriander Leaves
8 to 10 – Curry Leaves
1/2 tsp – Cumin Seeds (optional)
A Pinch – Asafoetida/Hing (optional)
To Taste – Salt
To Deep Fry – Oil
. Wash and soak urad dal for 2-3 hours in ample of water, rinse one more time and grind into smooth thick paste, use 1-2 tbsp of water if required to grind in mixer.
. Finely chop cabbage, green chilies, coriander leaves, curry leaves, grate ginger and mix with urad batter.
. Add salt, asafoetida, cumin seeds and mix well.
. Heat oil for deep frying in kadai (wok).
. To make vada/bada wet hand in a bowl of water, take little batter and make smooth ball, make a hole in middle using thumb and carefully drop this in hot oil.
. Add 3-4 vada in a batch (add more if using big kadai) and fry in medium flame both sides until nice golden brown, drain in tissue paper once cooked and repeat same for rest of batter.
. Serve hot with coconut chutney OR sambar.
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.
Boondi – 3 cups
Onion – ¾ cup, finely chopped
Tomatoes – ¾ cup, finely chopped
Green chilies – 1, finely chopped
Cilantro/coriander leaves – 3 tablespoon, finely chopped
Chaat masala – 1 ½ teaspoon
Lemon juice – 1 tablespoon
Salt – to taste (optional)
. Take boondi, onion, tomato, cilantro, green chilies, chaat masala. (I have not added salt because my boondi is already salted.)
. Mix well and then add lemon juice and mix. Lemon juice is must it takes the dish to the whole new level.
. Serve immediately.
Potatoes – 3 medium or 1 ½ cups boiled, peeled and mashed
Green peas – ¾ cup, boiled
Green chilies – 2, finely chopped
Cilantro or coriander leaves – 3 tablespoons, finely chopped
Red chili powder – 1 teaspoon
Chaat masala – 1 ½ teaspoon
Salt – to taste
Lemon juice – 2 teaspoons
Oil – 2 tablespoons, for shallow frying the tikkis
. Boil the 3 medium potatoes in pressure cooker.
. For that take washed potatoes in a pressure cooker, add enough water so potatoes are submerged in the water.
. Cover with the lid, put the weight on. Turn the heat on medium and let it cook for 2-3 whistles.
. The number of whistles may vary depending on the size and type of the potatoes. Also boil the ¾ cup green peas. If you are using fresh peas then cooking time will be more.
. Mash the boiled potatoes, it will be 1 ½ cups. add peas in a bowl.
. Mash both together using potato masher, so everything gets well blended.
. Add finely chopped green chilies, cilantro, red chili powder, chaat masala, and salt.
. Squeeze fresh lemon juice.
. Mix everything together.
. Divide the mixture into 15 equal portions and make ball out of it. Take one ball a time, press lightly, seal the edges if it breaks.
. Make all the patty same way. I got ½ inch thick and 1 ½ inch diameter sized 15 tikkis. You can make as per your desire size.
. Heat the skillet in on medium heat for shallow frying.
. Add few teaspoons of oil. Once oil is medium hot, put the tikkis gently and carefully on the pan.
. Drizzle some oil on tikki as well. Cook till bottom side is brown and crispy.
. Once cooked then flip the tikkis using spatula and let it brown other side as well.
. Serve as a snack or starter.
Chopped Plantain / Raw Banana/Aratikaya : 1 cup
Chana Dal : 1/2 cup
Onion : 1
Green Chillies : 2 or 3
Garlic : 2 cloves
Ginger : 1 inch piece
Salt to taste
Chopped Fresh Coriander Leaves
Oil for deep frying
How to make Aratikaya Vada
. Soak the chana dal in water for 4 hours and then drain.
. Grind the chana dal into a coarse paste along with green chillies, garlic and ginger.
. Peel and chop the onion into small pieces and set aside.
. Wash, peel and chop the plantain/aratikaya into pieces and pressure cook for 3 whistles.
. Mash the boiled plantain/aratikaya and set aside.
. Then add the chana dal paste, chopped coriander leaves, salt and chopped onion to the mashed plantain/aratikaya.
. Mix very well.Heat oil in a pan for deep frying.
. Apply little oil or water on palm.
. Take lemon size ball of plantain mixture, flatten them a little and deep fry them in hot oil till golden color on both sides evenly.
. Remove and place them on a tissue paper.
. Serve hot with tomato ketchup .