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)

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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!
MULTIGRAIN EGG ROLL RECIPE

Ingredients:

For the wrap-

Wheat flour- 1/4 cup
Oat flour- 1/4 cup

For the filling-

Eggs-2
onion – 1
Capsicum (sliced)- 1/2 medium
Pepper powder- 1/2 teaspoon
Green chili (chopped)- 1
Salt- to taste
Oil- 2 tablespoon

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How to make multigrain egg roll

. Combine both the flours in a bowl and form a non-sticky dough.
. Divide it into 4 equal parts and make 4 thin roti For the filling- beat the eggs, add capsicum, onion, chilli, salt and pepper and mix well.
. Heat oil in a pan and pour the egg mixture.
. Scramble the egg (make sure your mixture doesn’t become too dry).
. Fill this mixture in multigrain wrap and serve.

Enjoy!
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
SABUDANA BHEL RECIPE

Ingredients

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

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

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.

Enjoy!
sabudana-bhel-recipe
BUTTER CORN RECIPE

Ingredients

Corn kernels – 1 cup boiled
Butter – 1 tablespoon, softened to room temperature
Lemon juice – 1 teaspoon
Salt – to taste
Black pepper powder – ¼ teaspoon
Chaat masala – ½ teaspoon

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Butter Corn

. First boil the corn cob. Break the whole corn into two, so it fits into pressure cooker.
. Take into the cooker with water. There should be enough water, so corn is submerged into the water.
. Pressure cook it for 3-4 whistles on medium heat. Turn off the stove, let the pressure go down by itself. Then open the lid.
. Remove the corn and let it cool to touch.
. Once it is cool, Remove the corn kernels. You can do it by hand. Or Hold the corn vertically and run the knife near the cob. I prefer the second method.
. Add butter, salt, pepper, chaat masala. Also squeeze the lemon juice.
. Mix everything well. Make sure the butter is coated evenly to the kernels.
. Remove it to a serving bowl and serve as a snack.

Enjoy!
buttered-corn-recipe-2
EGG SAMOSA RECIPE

Ingredients:

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.

Enjoy!
egg_samosa

 

PUFFED RICE CHIVDA RECIPE

  Ingredients

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.

Enjoy!
murmura-chivda
MASALA CORN RECIPE

Ingredients

Corn kernels – 1 cup, boiled
Butter – 1 tablespoon, softened to room temperature
Black pepper powder – ¼ teaspoon
Salt – to taste
Black salt – ⅛ teaspoon
Red chili powder – ½ teaspoon
Chaat masala – ¼ teaspoon
Cilantro or coriander leaves – 1 tablespoon, finely chopped
Lemon juice – ½-1 teaspoon

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

How to make Masala corn

. First boil the corn cob. Break the whole corn into two, so it fits into pressure cooker. Take into the cooker with water.
. There should be enough water, so corn is submerged into the water. Pressure cook it for 3-4 whistles on medium heat.
. Turn off the stove, let the pressure go down by itself. Then open the lid. Remove the corn and let it cool to touch.
. Once it is cool, Remove the corn kernels. You can do it by hand. Or Hold the corn vertically and run the knife near the cob.
. Add rest of the ingredients (butter, salt, pepper, black salt, chaat masala, red chili powder and chopped cilantro). Also squeeze some lemon juice.
. Mix very well, so everything is incorporated well.
. Masala corn is ready to serve.

Enjoy!
masala-corn-recipe-2
PEANUT CHAAT RECIPE

Ingredients:

1 cup Peanuts
1 small Onion, chopped
1 small tomato, finely chopped
2 tbsp Raw Mango, peeled & finely chopped (optional)
1 – 2 Green chillies, finely chopped
1/2 tsp Amchur / Dry Mango Powder
1/2 tsp Red Chilli Powder or as needed
1/2 tsp Cumin Powder
3/4 tsp Chat Masala
1 – 2 tsp Lemon Juice
1 – 2 tbsp Coriander Leaves, finely chopped
Salt to taste

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

How to make Peanut Chaat

. Soak the peanuts for 2 hours. Pressure cook the peanuts with little salt and required water for 3 – 4 whistles.
. Drain the excess water and transfer the peanuts to a wide mixing bowl.
. Add all the ingredients to it and combine well.
. Add more chaat masala or lemon juice or red chilli powder if needed.
. Adjust the salt and mix everything until combined.
. Serve warm with lemon wedges.

Enjoy!
Peanut-Chaat-Recipe
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

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