Perugu Manugupulu

Ingredients:

Rice  Flour - 2 cups
Besan (gram flour) -1/2 cup
Ajwain-1/2 tsp
Cumin seeds-1/2 tsp
Sesame seeds - 1 Tbsp
Soaked Sabudana - 1 Tbsp
Yogurt - 1 cup
Minced green chillies - 1/2 tsp
Salt - 1/2 tsp or to taste
Muruku maker

 
Metthod:

Mix Rice flour, besan, ajwain, cumin, sesame seeds, minced green chillies, salt and sabudana very well in a bowl, add yogurt, if need sprinkle some water and make a soft but stiff dough.
Heat oil in deep pan, when oil is hot, fill the dough in a muruku press, release the dough in the oil. Fry the manugupulu until they become golden brown. Make all the dough in same manner.

Sprouts Vada

Ingredients:

Besan (gram flour)-4 Tbsp
Sprouted whole moong-1/2 cup
Sprouted Chana - 1/2 cup
Sprouted black eye peas -1/2 cup
Ginger,garlic paste-1 tsp
Diced onions-1/2 cup
Chopped cilantro 1 Tbsp
Curry leaves -few
Chaat Masala-1/4  tsp
Minced green chillies- 1 tsp
Salt -1/2 tsp or to taste
Oil for frying

Method:

Place spouted moong, chana and black eye peas in a blender and grind into a paste, and add diced onions, besan, ginger, garlic paste, cilantro, curry leaves, chat masala, green chillies, salt and mix all together.
Heat oil for frying, take a vada mix to the hand make one at a time and drop them in a hot oil and fry them until they turn golden brown. Make all the vada dough in same manner. Serve hot with Ginger or coconut chutney.

Onion Pakodi

Ingredients:

Sliced Onions-2 cups
Cumin seeds-1 tsp
Diced Green chillies-1Tbsp
Curry leaves 01/4 cup
Besan (Ground flour) -1 cup
Rice Flour -2 Tbsp
Grated ginger -1/2 tsp
Salt-1/2 tsp or to taste
Ghee (Clarified butter) -1 Tbsp
Oil for deep frying

Method: 

Place onions, cumin seeds, green chillies and salt in a bowl, and mix very well with a hand. Add curry leaves, ghee, rice flour again mix well. Add besan and sprinkle little water and make pakodi dough.
Heat oil in a deep pan drop pakodis by hand fry them until them turn golden brown. Serve them hot as snack or appetizer.

Mysore Bonda

Ingredients:

All Purpose Flour -2 cups
Rice flour -2 Tbsp
Yogurt-1 cup
Diced onions-1/2 cup
Diced ginger-1 tsp
Cumin seeds - 1 tsp
Minced green chillies - 1 tsp
Chopped Curry leaves- 2 Tbsp
Baking soda- 1/4 tsp
salt-1/2 tsp or to taste
Oil  for deep  frying

Method:

Mix all purpose flour, rice flour with yogurt, baking soda and salt. Add enough water also to make uthappam dough consistency and set aside for 2-3 hours. Mix diced onions, ginger, cumin seeds, green chillies, curry leaves, in a bowl, add to above dough mix well.. Heat oil in a deep pan, take dough drop them like small bondas, fry them until they turn golden  brown and serve hot with coconut chutney or ginger chutney as snack or appetizer.

Vadava

Ingredient:

Rice Rava - 2 cups
Chana dal Rava- 1 cup
Urad dal Rava - 1 cup
Garlic-2 cloves
Green chilli paste - 1 1/2 tsp
Turmeric -2 pinches
Sesame seeds-2 Tbsp
Mustard seeds-1 tsp
Cumin seeds-1/2  tsp
Curry leaves- few
Baking soda-1/4 tsp
Salt-1/2 tsp or to taste
Oil- 2 Tbsp
Yogurt- 1 cup

Method:

Mix Rice rava, Chana dal rava, Urad dal rava and salt in a bowl add water and soak over night.
Next day add baking soda, green chilli paste, turmeric and yogurt and mix well, if needed add little more water. Consistency should be uthappam dough. 
Heat oil in a Pan add mustard seeds, cumin seeds, crushed garlic, 1 Tbsp sesame seeds and curry leaves fry and spread the seasoning in a pan and pour the dough and spread all the way and sprinkle remaining Tbsp sesame seeds. Cover the pan and lower the heat and cook for 12-15 minutes or until done. Lift vadava from the pan add 1 tsp oil flip other side cook for 2-3 minutes and transfer to plate, Cut into pieces serve hot with coconut chutney,

Punukulu

Ingredients:

All purpose flour  -1 cup

Sooji (Rava) -       1 cup

Rice flour     -     1 1/2 cup

Yogurt-   1 cup

Diced onions - 1 cup

Cumin seeds  - 1/2 tsp

Green chillies and Ginger paste- 1 tsp

Chopped cilantro-   1 Tbsp

Curry leaves- few

Salt- 1/2 tsp or to taste

Oil for deep frying

Method:

Mix All purpose flour, sooji, rice flour, diced onions, cumin seeds, curry leaves, cilantro, ginger, chilli paste, salt very well , add yogurt and little water and make soft dough and set aside.

 Heat oil in a pan for deep frying, when oil is ready, take some prepared dough to the hand and leave little portions in to the hot oil, fry them until they turn brown color, take out and drain them. Make all the dough in same manner and serve as appetizer or snack.

Murukulu (Gram Flour Pretzels)

Ingredients:

Gram Flour ( Besan ) - 1 cup 

Rice Flour -3 cups

Softened Butter-1/4 stick

Red pepper powder-1/2 Tbsp

Ajwain seed powder -1 tsp

Cumin powder-1/2 tsp

Salt-1/2 tsp or to taste

Oil for deep frying

Warm Water to make a dough

Muruku Press

Method:

Mix all the dry ingredients in a bowl, add softened butter and mix well. Add warm water little at a time and make a firm dough. taste the salt, Heat oil for deep frying. Take a Muruku Press and use star shaped single hole plate and fill the container. Press the dough through the star hole slowly to the hot oil while making 3-4 rounds. Make each one like that. At a time depend on the frying pan size 4-6 Murukus we can make. Fry until they become golden brown, Make Murukus with all the remaining dough by batches. Let them cool down and store in air tight container for long time storage.

Cashew Pakodi (Cashew Fritters)

  Ingredients:    

                       Gram Flour-1 cup    
                       Rice Flour-1/4 cup
                       Cashews -1/2 cup

                       Ginger garlic paste  -1/2 tsp
                       Finely Chopped green chllies-1/2 tsp

                       Diced Onions-1 cup

                       Coriander Powder-1/2 tsp

                       Chopped Mint leaves-few

                       Curry Leaves-few 

                       Chopped Cilantro-1 tsp

                       Salt-1/2 tsp or to taste
                       Water- enough for making dough

                       Oil for deep frying

Method-

Soak Cashews for 20 minutes. Mix ginger garlic paste, Green chillies, Onions, Coriander Powder, Cilantro, Mint, Curry Leaves, salt and cashews in a bowl very well. Add gram flour and rice flour to that. Heat oil for deep frying. When oil is hot add 2 Tbsp of hot oil to flour, mix well and add water little at time until hard dough, Make small portions and release into hot oil slowly and deep fry until they turn light brown. Serve hot or room temparature as snack.

    

Veggie Patties

Ingredients:

Grated Sorakaya - 1cup
Grated Carrot - 1cup
Boiled and mashed potato-1cup
Rice flour-1cup
Green chilli paste-1 1/2 tsp
Sesame seeds-1Tsp
Finely Chopped Onions- 1cup
Curry Leaves-few
Chopped Cilantro- 1/4 cup
Salt-1tsp or as per taste
Oil for deep frying

Method:

Mix all the above ingredients together except oil and make patties and deep fry them or can be pan fried also, to reduce the calories. Serve hot with Ketchup or Coconut chutney.

Bell Pepper - Tomato Soup

Ingredients:

Finely Diced Bell Pepper - 1cup
Finely diced Tomatoes-1cup
Finely Diced Cucumber (Keera)- 1cup
Finely diced onion - 1cup
Garlic-2 cloves
Chopped Coriander-1Tbsp
Vegetable broth-4cups
Tomato Puree- 1cup
Lime Juice-1tsp
Olive oil or Butter- 1tsp
Black pepper powder-1/2tsp
Salt-1/2 tsp or as per taste

Method:

Heat oil or butter in a pot add garlic and onions, saute until onions are clear. Add bell pepper, cucumber, tomatoes and tomato puree mix well and add vegetable broth. Cover the pot reduce the heat to medium low cook for 15-20 minutes. Add salt and pepper powder, garnish with chopped coriander leaves and serve hot.

Cauliflower, Coriander Soup

Ingredients:

Cauliflower florets- 2cups
Finely chopped onion- 1/2 cup
Vegetable Broth- 4cups
Chopped Coriander leaves- 2Tbsp
Butter-1tsp
Bay leaves-2
Skim milk- 1/2 cup
Black pepper powder-1/2tsp
Salt-3/4 tsp or as per taste


Method:

Heat butter in a pan, add bay leaves, finely chopped onions and saute until onions are clear. Add cauliflower florets and 1 1/2 Tbsp coriander leaves, saute for 5 minutes. Add vegetable broth, reduce the heat to low, and cook for 15-20 minutes. Let it cool down to room temperature, remove the bay leaves place in blender, and grind into a smooth gravy. Place this in a pot again and add milk and mix very well, and cook for 8-10 minutes more. At the end add salt and pepper powder, garnish with chopped coriander and serve hot.

Note: One can substitute milk with low fat coconut milk also.

Arati Kaya (Plantain) Vadalu

Ingredients:


Large Plantains -2
Finely Chopped Onions-1cup
Grated ginger-1Tbsp
Roasted Peanut Crushed powder-1/4cup
Baking soda-1/4 tsp
Rice flour-1/2cup
Minced green chillies-1 1/2tsp
Amchur-1/2tsp
Cumin seeds-1tsp
Cumin powder-1/2tsp
Garam masala powder-1/2tsp
Chopped coriander leaves-2Tbsp
Yogurt-2cups
Salt-1tsp or as per taste
Oil - for deep frying

Method:

Boil the water in a pot, add the plantains cook for 10 minutes. Peel off the skin and grate the cooked plantain into a bowl. Add chopped onions, ginger, green chillies, cumin seeds, cumin powder, amchur, cilantro, garam masala powder, peanut powder, salt and rice flour. Mix everything together with yogurt and baking soda, consistency should be like a vada dough.If needed add little water. Heat oil in a frying pan for deep frying. Make patties like the vadas, place them in hot oil and deep fry them until they are golden brown. Serve them hot with some chutney, or with ketchup.

Vegetable Spring Rolls

Ingredients:

For stuffing:

Finely diced & sauteed Firm Tofu - 1cup
Rice noodles (Cooked)-1cup
Shredded carrots-1/2 cup
Shredded cabbage-1/2 cup
Mung bean sprouts-1/2 cup
Red chilli sauce(Thai) -2tsp or as per taste
Finely chopped coriander leaves-2Tbsp
Grated ginger-1Tbsp
Light soya sauce-1Tbsp
Asian Sesame oil-1Tbsp
Toasted sesame seeds-2Tbsp
Salt-3/4tsp or as per taste

Frozen Spring roll wrappers-1pkt (Thawed)
Oil- for deep frying

For flour paste:
All purpose flour-2Tsp
Water-1/4 cup

Method:

Mix tofu, rice noodles, cabbage, carrots, green onions, coriander leaves, sprouts, sesame seeds, soya sauce, chilli sauce, ginger, sesame oil and mix all together, taste it and add salt or heat if needed and set aside. Take thawed spring roll wrappers, if they are big, cut them into half, otherwise use whole one, and place the 1-1 1/2 Tbsp of stuffing in one corner, in lengthwise and roll it for 2 rounds and fold the edges, and roll the wrap all the way up to end and, use the flour paste and attach the final layer to the wrap. Use all the stuffing and wrappers in the same manner, make rolls and set aside. Heat oil in a pan deep fry these rolls few at a time until they turn golden brown. Serve hot with below dipping sauce, or peanut sauce.

Dipping sauce:

Low sodium soya sauce-1 cup
Asian sesame oil-1Tbsp
Minced garlic-1Tbsp
Finley chopped chives-1Tbsp

Mix altogether in a bowl and serve with hot spring rolls.

Note: If you want to avoid deep frying, you can use round rice wrappers, instead of spring roll wrappers. Dip each wrapper in a warm water, so they become soft. Stuffing and rolling is same as above, except these rolls you can eat them as it is with dipping sauces.

Craig Smith's Stuffed Mushrooms

Ingredients:

Large white mushrooms (Cleaned and stemmed- Save the soft part of the stems) -1/2 lb
Bread crumbs with Italian seasoning-1/4cup
Shredded cheddar cheese-1/2cup
Mayonnaise-1/4 cup
Mustard-1/2tsp

Method:

Finely chop the mushroom stems, add mayonnaise, mustard, bread crumbs, and cheese combine altogether very well, fill above mixture in each mushroom, broil in toaster oven at 375-400C for 4 minutes or until cheese looks bubbly. Serve hot as appetizer.

Bread Vada

Ingredients:

Bread slices-4
Rice Flour-1cup
Finely diced carrots-1cup
Finely diced onion-1cup
Finely minced green chillies-1 1/2tsp
Yogurt-1cup
Baking soda-1pinch
Finely chopped mint-1tsp
Finely chopped coriander leaves-1Tbsp
Grated ginger-1tsp
Cumin seeds-1tsp
Salt-1tsp or as per taste
Water- as needed
Oil -For deep frying

Method:

Make bread slices into crumbs in a food processor, transfer them into a bowl, add Rice flour, soda, cumin seeds, green chillies, onions, carrots, mint, coriander leaves, grated ginger, yogurt and salt, mix altogether very well. If needed add little water to make like Vada dough. Heat oil in a pan, flatten the dough like vadas and fry them until they turn golden brown. Serve hot with ketchup or with some chutney.

Butternut Squash Soup

Ingredients:

Diced Butternut Squash- 2cups
Diced Carrots- 3/4 cup
Diced onions - 1cup
Vegetable Broth-3-4 cups (Desired Thickness)
Cream-1cup
Cumin Powder-1 1/2 tsp
Red pepper Powder-1/2 tsp
Chopped garlic - 1Tbsp
Black pepper Powder-1/2tsp
Garam Masala- 1/2 - 3/4 tsp or Nutmeg-1/4tsp
Salt- as needed
Oil-1 1/2 tsp
Croutons - few for garnish

Method:

Heat oil in a 4qt. sauce pan , add onion and garlic and saute for few minutes until clear. Add diced butternut squash and carrot saute until they turn little brown. Add salt, cumin and black pepper, saute for a minute or two and add vegetable broth, bring upto boiling. Then cover the dish and reduce the heat to medium low and cook for 12-15 minutes. Remove from heat and let it cool for some time, and grind whole thing into a smooth paste. Place this again in a sauce pan add cream and garam masala powder or a nutmeg and mix well and reheat the soup for 5 minutes. Serve hot soup in a bowl and garnish with croutons.

Veggie, Bean Soup

Ingredients:

Kidney Beans-1Can
Black Beans-1can
Chilli style tomatoes-1can
Green giant sweet corn-8oz
Diced Onions-1/2 cup
Chopped Green chili peppers-1tsp
Cumin powder-1 1/2 tsp
Vegetable broth-1QT
Chopped coriander leaves-2Tsp
Oil-1Tbsp

Method:

Heat oil in a pot, add chopped onions, fry for 2-3 minutes or until clear, and add cumin powder and green chillies, saute for a minute and add kidney beans, black beans, tomatoes and broth
and cook for 3-4 minutes. Add corn at the end cover the dish and simmer for 10 minutes. Add chopped coriander leaves at the end and serve hot.

Jyothi's Sambar Soup

Ingredients:

Lentils-1/2cup
Quick Cooking Barley-1/3 cup
Split Peas-1/2 cup
Frozen mixed vegetables-2 cups
Diced Tomatoes-1/2cup
Vegetable broth-1QT
Water-2cups
Sambar powder-1 1/2 tsp
Lemon juice-1tsp
Black pepper-1/2tsp
Salt-1tsp or as per taste

Method:


Mix lentils, barley, split peas, mixed vegetables, water and broth in a pot, boil for 6-8 min.
and add tomatoes, salt and sambar powder, cover the dish and simmer for 10-12 minutes. At the end add lemon juice and black pepper powder and serve hot.

Jyothi's veg. bean soup Mexicana

Ingredients:

Thinly diced Zucchini-1cup
Chopped green onion-1/2cup
Red and Green bell peppers-1cup
Vegetable broth-1QT
Spicy chilli beans-1can
Chick peas-1can
Red kidney beans-1can
Petite diced tomatoes-1can
Chopped coriander leaves-2Tbsp
Cumin powder-2tsp
Finely diced carrots-1cup
Frozen white corn-9 oz
Taco Seasoning - 1tsp
Oil-2Tbsp
Salt-1 1/2 tsp or as per taste


Method;

Heat oil in a large pot, add zucchini, onion, bell peppers and saute for 4-5 minutes, add kidney beans, chick peas, chilli beans, tomatoes, and broth and bring to boil and add carrots and corn. Add cayenne pepper, cumin powder, taco seasoning and salt, cover the dish and simmer for 10 to 12 minutes, and add chopped cilantro and serve hot.

Black Bean Soup

Ingredients:

Salsa-1cup
Black beans-2cans
Vegetable broth-2cups
Lemon Juice-1tsp
Chopped coriander-2Tbsp
Salt-1/2 tsp or as per taste

Method:

Blend salsa and beans together, mix with vegetable broth in a pot and boil for 5-6 minutes, at the end add lime juice, salt and coriander leaves and serve hot.