Green peas – 500 g
Carrot – 1
Onion – 1
Potato – 1
Coriander – Handful
chilli powder – 2 to 3 tbsp
Salt to taste
Cumin – 1 tbsp
Ginger – little
oil for frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make green peas masala vada

. Soak the peas for 2 hours. Grind the peas coarsely.
. Chop the onion and coriander and mix with the grinded peas.
. Add cumin to it.
. Grate the carrot and potato and ginger and add to the mixture.
. Add salt and chilli powder to it. Mix it properly.
. Take it a little by little, make balls, flatten and fry in oil till it becomes golden brown.
. Serve hot with sauce.

green peas masala vada


100 gms spinach (palak)
1/2 cup-moong dal grinded
1 onion(small pieces/grinded)
2 green chilli
salt – to taste
1 cup oil
1 tsp cumin seeds grinded

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

How to make Palak Dal Vada

. Wash and soak dal in about 3 cups of water for four hours or longer.
. Add all the ingredients to the dal i.e., green chili, cumin seeds, onion and salt.
. Mix well and grind the dal .
. Add palak to the dal mix.
. Heat the oil in a frying pan on medium heat.
. Fry the vada in small batches.
. Fry vadas until golden-brown all around as shown in the pic.



1 Cup boiled corn
4 Boiled potatoes
4 tbsp Grated cheese (optional)
4 Green chillies
2 tbsp Coriander
225 gms Paneer
1 cup maida
Chilli sauce
2 Cups milk
4 tbsp Butter
4 tbsp Maida
Salt to taste

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

How to make Corn Balls

. Melt the butter in a pan and seethe the flour for about half minute.
. Pour the milk into it and cook till the sauce becomes thick.
. Chop the paneer and potatoes.
. Mix the corn, cheese, potatoes, green chillies, paneer, coriander and the above prepared sauce.
. Add salt and mix well.
. Make the balls. Mix the flour thoroughly in 1-1/2 teacups of water.
. Dip the balls in flour paste.
. Roll the balls in breadcrumbs.
. Deep-fry these balls in oil.
. Cornballs are ready to serve.



Ingredients :

½ cup chana dal / senaga pappu
½ cup moong dal / pesara pappu (optional, use any other dals)
½ cup urad dal / minapappu (optional, use any other dals)
½ tsp. garam masala (optional)
One onion chopped
3 to 4 green chilies chopped (adjust to suit your taste)
Fistful of each mint and coriander leaves
½ tsp. cumin
1 to 2 red chilies (optional, gives a nice colour to the vada)
Salt as needed
Oil for deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make mixed dal vada

. Coarsely blend red chili and cumin. This step is optional, used to give a nice color.
. Wash and soak all lentils for 2 hours.
. Drain water from the lentils and keep aside 2 tbsps. Of it separately.
. Add lentils to a blender jar and blend to a coarse paste, if required sprinkle little water while blending
. To the ground paste, add garam masala powder, green chilies, ginger garlic paste, coriander mint leaves, onions, coarsely crushed red chilies and cumin. Mix well.
. Heat oil in a deep pan for frying
. Pick up small portions, shape them to small balls, and flatten on a greased sheet.
. Move the vadai on to your greased fingers and drop in the hot oil, you can drop 2 to 3 vadas in one batch, depending on the size of the pan.
. Flip them around, fry till golden, drain them on a kitchen tissue.
. Repeat making vadas and frying till you finish the ground mix
. Serve hot with your favorite chutney



300 to 350 grams of cauliflower/gobi
2 sprigs of curry leaves
2 green chilies (adjust to your taste)
1 ¼ tsp ginger garlic paste
1 ½ tsp ajwain/ carom seeds/ vaamu
1 tsp red chili powder (adjust)
1 tsp garam masala
¼ cup + 3 tbsp besan (7 tbsp)
¼ cup rice flour (or 2 tbsp rice flour + 2 tbsp corn flour)
Salt as needed
turmeric as needed (optional)
water as needed
oil as needed

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make gobi pakora

. Add cauli flower florets to salted hot water and leave for sometime.
. Drain the water and rinse them thoroughly. Drain in a colander.
. Add them to a mixing bowl.
. Add ginger garlic paste, curry leaves, green chilies.
. Sprinkle chili powder, carom seeds and garam masala. You can also use chaat masala if you prefer.
. Mix well. Evenly sprinkle the flours and salt.
. Sprinkle water and coat the gobi well with flours. Use water as needed.
. Heat oil in a fry pan. When the oil is hot enough fry until golden on a medium heat.
. The bubbles in the pan reduce when the florets are fried well.
. Drain on a kitchen tissue.
. Serve hot with a cup of hot tea or coffee.

gobi pakora


Flour – 1 1/2 cups
Salt – 1/4 tsp
Lemon juice – 1 1/2 tsps
Oil for deep frying
Flour paste (mix 1/4 cup maida (flour) in little water to make a paste)

For Samosa filling:

Onion – 1, very large, sliced
Red chili powder – 1/2 tsp
Poha – 1/3 cup beaten rice/atukulu), ground to a powder
Salt to taste
Coriander leaves – 2 tsps, finely chopped (optional)
Oil – 2 tsps

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

How to make Onion Samosa

. In a bowl, add flour, salt and lemon juice and mix well.
. Add warm water, little by little, to make a smooth yet pliable dough.
. Cover with a damp cloth and leave aside for 20 mts.
. Meanwhile make the filling. Heat a cooking vessel, add oil.
. Once oil is hot, add sliced onions and saute on low to medium flame for 3-4 mts. Add red chili powder and mix well. Turn off flame.
. Add the ground beaten rice and coriander leaves and mix well.
. Remove to a bowl, leave aside while you preapare the samosa pastry.
. To prepare the samosa pastry, make lemon sized balls of the dough and leave them covered while you roll the balls into thin rotis.
. Make two rotis that are 3″ in diameter. Smear a little oil all over one roti and place the other roti over it.
. Sprinkle some flour on the work surface and roll it into a thinner and larger roti.
. Keep aside the prepared roti and cover with a kitchen towel till you prepare rotis in the same manner with rest of the balls.
. Heat a tawa or skillet on medium flame. Place a roti on the tawa and allow to cook slightly for approx 18-20 seconds on each side.
. Do not allow to cook completely. Remove from tawa and slowly seperate the two rotis.
. Prepare with rest of the rotis likewise and keep them covered with a kitchen towel.
. Cut each roti into two halves and keep aside.
. Add salt to the onion filling just before you begin to stuff the samosa pastry with the filling.
. Follow the above pictures on how to fold the samosa pastry sheet along with filling and seal them with the flour paste.
. Prepare samosas with rest of the pastry sheets. Cover the prepared samosa with a kitchen towel and allow to sit for 10 to 15 mts.
. Heat oil for deep frying in a heavy bottomed vessel.
. Once the oil is medium hot, reduce flame to low-medium, add 4 to 5 samosas into the oil carefully and allow to cook on both sides till they become golden brown. Do not cook on high flame.
. Remove the fried golden brown samosas onto an absorbent paper.
. Serve hot and crisp samosas with green chutney or tomato sauce.



Oil for deep frying


250 grams boneless chicken
1 ½ tsp. chilli sauce
1 ½ tsp. soya sauce
¼ tsp pepper powder
2 to 3 tbsps corn flour (1 tbsp more optional)
2 to 3 tbsps plain flour / maida (optional use to get restaurant style)
¼ tsp. red chili powder
Salt little


1 ½ tsp. soya sauce
1 tsp chilli sauce (you can substitute with ketchup)
½ tsp. red chilli powder
¾ to 1 tsp. vinegar
½ tsp. sugar


1 medium onion thinly sliced or cubed
2 tsps garlic chopped
¼ to ½ cup cubed bell pepper / capsicum
1 to 2 green chilies slit and deseeded
1 sprig of spring onion chopped (optional)
4 to 5 leaves of celery chopped finely (optional)
Spring onions for garnish

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make dry chilli chicken

. Marinate chicken with chilli sauce, soya sauce & pepper powder. Set aside until you prepare the rest. At least for 45 minutes.2 hours is best.
. Meanwhile you could chop your onions, bell pepper and make the sauce ready for seasoning.
. Sprinkle corn flour, plain flour (optional) on the meat along with salt and mix well.
. If you like to have yours coated with crunchy flour like we get in restaurants, then use 1 more tbsp corn flour and 2 tbsp. plain flour , Add chili powder. If you wish to use egg, you can add it now. Mix well.
. Prepare the sauce .Add soya sauce, chili sauce, red chili powder, vinegar and ½ tsp sugar to a bowl and mix well.
. Heat oil in a pan and deep or shallow fry till it is done. Keep stirring to fry evenly. Do not over fry, it tends to turn hard. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven.
. When the it is cooked, drain on a kitchen tissue.
. Remove off excess oil from the pan, just keep 2 spoons oil in the pan.
. Add garlic fry for about a min, add onions, capsicum, spring onions, and celery and green chilies and fry till they turn slightly soft for about a minute or so.
. Pour the sauce that was prepared at step 5.
. Let the sauces bubble up well.
. Add the fried chicken, Mix well. If it looks dry, sprinkle little water. Saute on high flame for 2 to 3 minutes.
. Serve chilli chicken recipe hot as appetizer with fried rice or noodles.

chilli-chicken-dry recipe


Thick Poha / Flattened Rice / Beaten Rice: 1 cup
Onion : 1 big sized
Besan / Chickpea Flour: 1 – 2 tbsp
Rice Flour: 1 – 2 tbsp
Grated Ginger : 1 tsp
Green Chillies: 3, finely chopped
Turmeric Powder: 1/4 tsp
Cumin Seeds: 1/2 tsp
Handful of chopped Coriander leaves
A pinch of hing (Optional)
Oil for deep frying
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Poha Vada

. Wash the poha and rinse. Soak the flattened rice in about 1/2 cup of water for 10 minutes until it gets soft.
. Peel and chop the onion into small pieces and set aside.
. Now mash the soaked poha. Add all the remaining ingredients except oil. Mix very well to make a dough.
. Add little water if necessary. If the mixture is very sticky, add some more rice flour or chickpea flour.
. Heat oil in a fan for deep frying.
. Divide the dough into small lemon sized balls and shape them into patties.
. Deep fry them in hot until golden brown color and crispy.
. Remove from the oil and serve hot with chutney or tomato ketchup.

poha vada


Eggs – 5 to 6
Onions – 4, finely chopped
Potatoes – 1 cup, grated
Carrot – 1/2 cup, grated
Green Chillies – 2, finely chopped
Coriander Leaves – a bunch
Turmeric Powder – 1/4 tsp
Maida – 250 gms
Salt as per taste
Oil – 250 ml

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Egg Samosa

. Shift together the maida and salt into a bowl.
. Add 1 tsp of oil and mix well.
. Keep aside for 60 minutes.
. Heat 1 tsp oil in a pan.
. Saute the onions and green chillies until onions turn golden.
. Add the grated potatoes and carrots.
. Stir-fry for a minute.
. Add salt, turmeric powder and coriander leaves.
. Break the eggs into the pan and cook until the eggs are done.
. Make small balls of the maida dough and roll them into thin chapatis.
. Place a tsp or 2 of the egg mixture and shape them into small/medium triangles. Seal the edges with little water.
. Heat oil for deep frying in a pan.
. Deep fry the prepared samosas until golden brown.
. Remove and drain excess oil.
. Serve hot with chutney or sauce.





Puffed Rice – 250 gms, fresh and crisp (marmaralu/borugulu/muri/murmara)
Roasted peanuts – 1/2 cup
Cashew nuts – 1/4 cup, broken into pieces
Roasted chickpeas – 1/3 cup (dalia/putnala pappu)
Dried coconut – 1/2 cup, grated
Green chilies – 6-7, absolutely dry and slit into two
Curry leaves – 2 sprigs
Sugar – 1 tsp
Turmeric powder – 1/4 tsp
Red chili powder – 1/2 tsp (adjust)
Salt to taste (approx 1/4 tsp)
Oil – 4 to 5 tbsps

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Puffed Rice Chivda

. Heat oil in a heavy bottomed vessel. Once hot, add dalia, roast on medium flame for little less than a mt, drain from oil and set aside.
. In the same oil, add cashew nuts and roast till light golden brown, drain and set aside.
. In the same oil, add green chilies and allow to turn crisp, drain and set aside.
. In the same oil, add curry leaves and allow to turn crisp, drain and set aside.
. In the same oil, add grated dry coconut and roast till golden brown.
. Once it turns golden brown, add all the roasted ingredients along with roasted peanuts and mix them well.
. Add turmeric powder, salt, sugar and red chili powder and mix well.
. Add the puffed rice and mix well and allow to roast on low flame for 2 mts. Keep mixing through out.
. Turn off flame and allow to come to room temperature.
. Store in an air tight container.

Seo wordpress plugin by