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
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.
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
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.
chickpea/chole/chana – 1 cup boiled
spinach (palak) – 3 cups finely chopped
Onions – 2 medium size chopped
tomatoes – 2 medium size chopped
ginger garlic paste – 1/2 teaspoon
cumin seeds – 1 teaspoon
coriander powder – 1/2 tablespoon
Jeera powder – 1/2 teaspoon
1/2 teaspoon turmeric (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon garam masala
3 tablespoon oil
How to make palak chana recipe:
. Drain the chickpeas/chole/chana and rinse well.
. Heat the oil in a pan.
. Add cumin seeds to the oil; if seed cracks right away, oil is ready.
. When the cumin seeds crack, add the chopped onions . Cook three to four minutes on medium heat.
. Add ginder garlic paste and cook for 2 mins.
. Then add chopped tomato and fry until it smooth.
. Add coriander powder, jeera powder, turmeric, and red chili powder. The tomato mixture will separate from the oil and reduce to about half in quantity.
. Add the chickpeas/chana/chole and add more water as needed to keep the gravy consistency.
. Add spinach/palak, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
. Cook on low heat for seven to eight minutes.
. Add the garam masala.
. Serve with roti or plain rice.
1 cup of foxtail millets (korralu)
1/2 litre milk
honey (or) brown sugar (or) sugar to taste
cardamom(Elaichi) – 4 crushed
. 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.
Sorakaya/Bottle guard : 1 medium size
Onion : 1 chopped
Green chilies: 2 slit
Curry leaves: 1 sprig
Ginger garlic paste: 1 tablespoon
Tamarind: extract from medium size of a lemon
Turmeric: 1/2 teaspoon
Red chili powder: 2 teaspoons
Garam masala: 1 teaspoon
Salt to taste
Water : 1/2 cup
Cilantro/Coriander leaves: To garnish
Cumin seeds/Jeera : 1 teaspoon
Green cardamom/ Elachi: 3
Cloves / Laung: 5
Cinnamon: 1″ stick
Dry red chilies: 2 broken
How to make Bottle Gourd Masala Curry
. Take the Sorakaya/Bottle guard and poke holes with a fork. Do not peel the skin off.
. Cut into small pieces.
. Heat oil in a pan and add all ingredients listed under for tempering and fry for 1 minute.
. Add curry leaves, onion, green chilies and turmeric. Mix well and sauté till the onion turns light brown.
. Add ginger garlic paste and fry for 30 seconds.
. Add the bottle guard pieces and cook for 5 minutes close lid. Add red chili powder and salt and close lid. Cook for 3 minutes.
. Add water, tamarind extract and garam masala. Mix well and cook for 15 minutes until the gravy is thick and oil is separated.
. Turn off the stove and garnish with cilantro and mix.
. Serve hot with white rice or roti.
1 cup wheat flour (gehun ka atta)
1 cup refined flour (maida)
1/2 cup pea seeds (matar)
1/2 cup sago (saboodana)
1 green chilly (hari mirch)
1 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/4 tsp asafetida (hing)
1 tsp coriander powder (dhania)
clarified butter (ghee)/oil for frying
. Soak sabudane for an hour.
. Boil pea and then mash them.
. Finely chop hari mirch.
. Mix atta and maida along with salt and 1 tbsp oil.
. Knead into dough and leave it covered for 1/2 an hour.
. Heat 1 tbsp ghee in a pan and fry hing, lal mirch, dhania, 1/2 tsp namak, hari mirch, matar and sabudana for 1-2 minutes until water dries up.
. Remove it from the flame and let it cool.
. Make small balls of the dough and roll each into small chapatti.
. Stuff these with the above mixture and again roll into thin and small puri.
. Heat ghee in a pan.
. Fry each puri in ghee.
. When cooked on one side turn it and cook on the other side also until it turns light brown.
. Serve them hot.
Basmati rice – ⅔ cup
Oil – 1 ½ tablespoons
Cinnamon stick – 1 inch piece
Cloves – 2
Bay leaf – 1
Green cardamom – 2
Cumin seeds – ½ teaspoon
Fennel seeds – ½ teaspoon
Onion – ½ cup, sliced
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Green bell pepper (Capsicum) – ½ cup, sliced
Red bell pepper (Red Capsicum) – ½ cup, sliced
Tomato – ⅓ cup, sliced
Red chili powder – 1 ½ teaspoon
Coriander powder – 1 teaspoon
Salt – to taste
Garam masala – ½ teaspoon
Yogurt – ⅓ cup
Water – 1 cup
. Wash the rice under running cold water till water runs clear. Soak them in enough water for at least 20 minutes.
. While rice soaking prep other ingredients and chop the veggies. Drain soaking water and keep the rice aside.
. Heat the oil in a pan on medium heat.
. Once hot add whole spices (cinnamon stick, cloves, bay leaf, green cardamom), saute for a minute. You will get nice aroma of spices.
. After that add cumin seeds and fennel seeds, let the sizzle a bit.
. Now mix in the sliced onion and cook for 2 minutes. it starts to soften.
. Now add ginger paste and garlic paste.
. Mix and saute till raw flavors goes away about a minute.
. Stir in tomatoes, green bell pepper and red bell pepper.
. Add salt, red chili powder, coriander powder and garam masala.
. Mix well and cook for a minute.
. Add yogurt.
. Stir well.
. Add soaked, drained rice.
. Add fresh 1 cup of water and mix.
. Cover the pan and cook on low for 18-20 minutes. after that switch off the stove and let it rest covered for 10 minutes.
. Then open the cover, gently fluff up the rice using fork and serve.
500 gm potatoes-boiled, peeled and cubed
2 Tbsp oil
1 tsp thymol seeds
1 sprig curry leaves
1 tsp rock salt
2 green chillies-chopped fine
2 Tbsp coriander leaves-chopped
1 Tbsp lemon juice
Oil for deep frying
For the batter:
1 cup singhare ka atta
2 tsp rock salt
. Heat 2 Tbsp oil, add thymol seeds and curry leaves, saute over high flame till they darken a bit.
. Add potatoes and turn around till well mixed.
. Remove pan from flame, add salt, chillies, coriander leaves and lemon juice.
. When cool enough to handle, shape mixture into walnut sized balls.
. For the batter, mix the atta and salt together, add enough water to make into a batter.
. Then heat the oil, till the point where a drop of batter comes up at once
. Dip potato balls into the batter and drop into the hot oil.
. Fry to a light brown, remove from oil and drain on absorbent paper.
. When ready to serve, fry once again in hot oil, over high flame to a golden brown and serve with a green chutney.