Rose Flowers (w/o Egg)

Ingredients:

All Purpose flour - 200 gr.
Sugar Powder-150 gr.
Rice flour -50 gr.
Nutmeg - 1/4 tsp
Softened butter- 1Tbsp
Coconut milk- enough for making batter
Cardamom Powder-1/4 tsp
Oil - for deep frying
Rose flower mold

Method:

In a mixing bowl, place sugar, butter, cardamom powder and coconut milk mix very well and add slowly flour little at a time to make smooth batter batter. Make sure there won't be any lumps.
Heat oil for deep frying in a deep pan, dip the flower mold in a hot oil, when it is still hot dip the mold half way in the batter, place the mold in hot oil. Using fork slowly detach the flower shaped half fried batter from the mold, fry until they turn golden brown in color. Make all the rose flowers with the batter in same manner and serve as dessert.

Mullangi (Radish) Kurma

Ingredients:

Boiled Radish slices-21/2 cups
Diced onions-1 cup
Diced tomatoes-1/2 cup
Chopped Green chillies-1 tsp
Sesame seeds-1 Tbsp
Coriander seeds - 1 Tbsp
Poppy (Khus khus) seeds-1 tsp
Grated Coconut-1/4 cup
Cloves-3-4
Cinnamon stick - Little
Red Pepper Powder-1/4 tsp
Cardamom powder-little
Cumin Seeds- 1/2 tsp
Turmeric -little
Chopped Cilantro-1 Tbsp
Curry leaves- few
Oil- 2-3 Tbsp

Method:

Dry roast Poppy seeds, coriander seeds, sesame seeds, cloves, cinnamon add coconut and grind and make a gravy and set aside.
Heat oil in a pan, add cumin seeds, diced onions, green chillies, turmeric and curry leaves fry until onions are clear and add diced tomatoes cook for 2-3 minutes, add radish slices, and salt mix well, cover and cook for 2 minutes. Add the gravy paste and red pepper powder mix well  and cook for some more time and add chopped cilantro at the end and serve hot with Roti or Rice.

Note:

Bell pepper, Potato, Squash, Sweet potato also can be cooked in the same manner.

Haritha's Chema Gadda (Arbi or Taro root) Pulusu

Ingredients:

Boiled and cubed chema dumpa- 11/2-cup
Diced onions -1/2 cup
Roasted onion paste-1 Tbsp
Roasted coriander powder-1 Tbsp
Roasted Methi seed (fenugreek) powder-1/2 tsp
Roasted sesame seed powder - 1 Tbsp
Cumin powder-1/4 tsp
Red pepper powder - 1/2 tsp
Tamarind juice - 1 cup
Sugar - 1/2 tsp
Turmeric-1/4 tsp
Mustard seeds- 1 tsp
Cumin seeds=1/4  tsp
Dry red peppers-2
Curry Leaves- few
Salt- 3/4 tsp or to taste
Oil -1-2 Tbsp

Method:

Heat oil in a pan fry mustard seeds, cumin seeds,red peppers, when they splatter add curry leaves and diced onions fry until onions turn light brown and add onion paste also fry little. Add turmeric and boiled chema dumpa cubes, fry all together for 2-3 minutes, add tamarind juice and water, boil together for few minutes. When they are boiling add, salt, red pepper powder, coriander powder, cumin powder sesame powder and little sugar and boil all together for few more minutes. serve hot with rice.

Bread Malai

Ingredients:

Bread slices-6 (Cut into cubes)
Cashews -10
Raisins-2 Tbsp
Slivered Almonds-1 Tsp
Sugar-1/2 cup
Unsweetened Kova-3 Tbsp
cardamom powder-1/4 tsp
Milk-1/2 cup
Ghee (Clarified butter)- 2Tbsp

Method:

Fry cashews, almonds, raisins in 1 Tbsp of ghee, remove and set aside. Place bread cubes in the same pan, fry until nice aroma comes. Add hot milk, and sugar to the fried bread cubes cook for 5 minutes and add kova, mix well and cook until everything comes together. Add cardamom powder, remaining ghee and garnish with all the nuts and raisins and serve as dessert.

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.

Masala Baby Potato

Ingredients:

Baby Potatoes - 10
Finely diced onions- 1 cup
yogurt - 11/2 cup
Boiled peas-1 cup
Sour cream - 1/2 cup
salt - 1/2 tsp or to taste
Cumin seeds - 1/2 tsp
Chopped cilantro-1 Tbsp
Oil-2-3 Tbsp

For Masala Gravy:

Cloves-5

Poppy Seeds (Khus khus) - 4 tsp

Cardamom-4

Green chillies-3

Ginger garlic paste-1 Tbsp

Coriander powder -1 Tbsp

Cumin powder-1 tsp

Garam masala-1 tsp

Turmeric- 1/2 tsp

Red pepper powder-1/2 tsp

Method:

Combine all the above ingredients for masala gravy and grind into a paste by adding water, and add the yogurt and mix very well. Peel the baby potatoes add mix with all the yogurt, masala mix.

Heat oil in a pan add cumin seeds and diced onions fry them until they are clear and add the potatoes contains the gravy. Mix well and add 2 cups of water lower the heat, cover and cook for 2-3 minutes. After the potatoes are half cooked add the peas and cook for for some more time until all the potatoes are done. 

At the end add sour cream and chopped cilantro, mix well and serve hot with roti or rice.

Steamed Rice Ball Upma

Ingredients:

For making balls:

Rice flour -1/2 cup
Cumin seeds- 1/4 tsp
Salt- little

For Seasoning;

Sesame seeds-1/2 tsp
Finely diced onions-1/2 cup
Fresh grated coconut - 1/4 cup
ginger, garlic paste -1/2 tsp
Coriander powder-1/2 tsp
Tamarind pulp - 11/2 tsp
Chopped Cilantro- 1 Tbsp
Garam masala- 1/4 tsp
Dry red peppers-1 or 2
Mustard seeds-1 tsp
Cumin seeds-1/4 tsp
Red pepper powder- 1/4 tsp
Turmeric-1/4 tsp
Curry leaves -few
Salt- 1/2 tsp
Oil- 2-3 tsp

Method:

Mix rice flour, cumin and little salt add little water and make dough like chapati. With greasy hands make small marble size balls with  all the dough and steam them for 6-7 minutes and set aside.
Heat oil in a pan add red peppers, mustard seeds, cumin, when they splatter add sesame seeds,and curry leaves fry them little, and add diced onions and fry until they clarify, add ginger garlic paste coriander powder fry little, add garam masala and red pepper powder, and mix well, add tamarind pulp and little water, add steamed rice balls mix and cook all together. At the end add freshly grated coconut and cilantro and mix well serve hot as breakfast or brunch.

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.

Ginger Pickle

Ingredients:

Diced ginger  - 2 cups
Grated Jaggery-1 cup
Tamarind Pulp -1 cup
Salt- 1/4 cup or to taste
Red pepper powder - 1/2 cup
Roasted methi ( Fenugreek seed ) powder - 2 Tbsp

For seasoning:

Oil-3/4cup- 1cup
Urad dal-1 tsp
Mustard seeds - 11/2 tsp
Hing - 1/2 tsp

Method:

Grind ginger pieces coarsely, transfer to the bowl and add jaggery, tamarind pulp and salt, mix well and leave it 2-3 hours or more. Transfer the ginger mix to the blender or food processor grind into a paste. Add red pepper powder, methi powder and mix all together very well.
Heat oil in small pan add urad dal, mustard seeds, when they splatter add hing and transfer the seasoning to ginger chutney, and mix well and serve with vada, Idli, upma, Dosa, or Rice.

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.

Mango Kulfi

Ingredients:

Frozen yogurt- 2 cups
Ripe Mango Pieces- 1 cup
Ripe Banana - 1
Mango juice- 2 cups
Lemon Juice-1 Tbsp
Cardamon-2
Fennel seeds-1/8 tsp

Method:
Frozen yogurt, mango pieces and juice, banana, lime juice, cardamom and fennel seeds all together place them in a blender and grind them well and pour into kulfi makers and freeze them or pour in ice cream maker  make into ice cream, serve as dessert.

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.

Tofu-Dumpling Masala Curry

Ingredients:

Firm Tofu (Cubed)- 2 cups
Diced Onions-1 cup
Tomato Puree-1/2 cup
Ginger and Garlic paste-2 tsp
Mustard seeds-1/2 tsp
Cumin -1/2 tsp
Coriander powder-1 Tbsp
Cumin Powder-1 tsp
Red pepper powder-3/4 tsp
Turmeric - little
Salt-1/2 tsp or to taste
Coconut Milk-1 cup
Garam masala powder-1/2 tsp
Chopped cilantro-1 Tbsp
Oil-2 Tbsp

For Dumplings:

Besan (Gram flour)01 cup
All purpose flour-1/2 cup
Baking powder-1/4 tsp
Ginger garlic paste-1 tsp
Lemon juice-1 tsp
Turmeric -little
Dry fenugreek leaves (Kasoori Methi) -1 tsp
Salt-1/4 tsp

Method:

Drain all the water from tofu, cut into cubes saute in little oil, while turning around until they turn light brown and set aside.
Place all the ingredients for dumplings in a bowl add water and mix well and set aside.
Heat oil in a pan, add mustard seeds, cumin, fry little and add diced onions, fry until clarify and add ginger, garlic paste, turmeric, coriander powder, cumin powder, red pepper powder saute all together and add tomato puree and cook for 2 minutes. Add water, while boiling, lower the heat take dumpling dough to the hand make them as small balls place them in the gravy and cook them until they done. Add sauteed tofu and salt mix well and add coconut milk, garam masala  and cook for 5-6 minutes more, add chopped cilantro at the end. Serve hot with Rice or Roti.

Mango Semya Halwa

Ingredients:

Roasted Vermicelli (Semya)-1cup (Should not use too thin semya)
Sugar-1/2cup
Mango pulp-1/2cup
kova- 3tbsp
Almond powder-3Tbsp
Milk-1cup
Ghee-1-2Tbsp
Raisins-Few
Cashew nuts-few
Cardamom powder-1/4tsp

Method:

Fry cashews and raisins in 1Tbsp of ghee and set aside. Place semya in a pot add remaining ghee and re roast for couple of minutes and add milk and mix well. Reduce the heat to low and cover the pot and cook the semya for 10 minutes or until soft but, still firm. Mix every 3-4 minutes, so all semya will cook evenly. Add sugar and mango pulp and cook for 4-5 minutes more. (If mango pup is sour add 1/4 cup sugar extra). Add almond powder and kova, cook another 5 minutes or until thickens. At the end add cardamom powder,and garnish with cashews and raisins. Serve hot or chilled.

Green Mango Pulusu

Ingredients:

Green mango-1 or 2
Diced Onions-1/2 cup
Chana dal-1 tsp
Urad dal - 1 tsp
mustard seeds-1/2 tsp
Cumin- 1/2 tsp
Dry red peppers-2
Roasted Methi (Fenugreek) seed powder-1/2 tsp
Roasted Coriander Powder -1 tsp
Green chillies-2
Crushed garlic-1 large clove
Roasted sesame powder-1 Tbsp
Turmeric- little
Tamarind Pulp-1 tsp
Salt- 3/4 tsp or to taste
Oil- 2 tsp

Method:

Boil  the mangoes until they become soft, and squeeze out all the juice from them. Add sesame powder, coriander powder, methi powder, salt and jaggery, mix very well. Heat oil in a sauce pan add chana dal, urad dal, mustard seeds, cumin, crushed garlic and curry leaves fry them little add onions and until they clarify. Add tamarind pulp and mango juice mixture, boil for 2-3 minutes and serve hot Rice.

Chettinaadu Potato

Ingredients:

Peeled, diced boiled potatoes-4 cups
whole black peppers- 1/2 tsp
Somph (fennel seeds)-1 tsp
Cumin seeds-1 tsp
Coriander seeds-1 tsp
Cinnamon stick-1" piece
Cloves-3
Cardamom -2
Dry red peppers-2
Poppy seeds (Khus khus)-2 tsp
Grated fresh coconut - 1/2 cup
Turmeric-few pinches
Diced Onions- 1/2 cup
Diced Tomatoes-1/2 cup
Chopped green chillies - 1 tsp
Curry leaves - few
Oil 11/2 Tbsp
Salt -3/4 tsp or to taste

Method:
Dry roast Black pepper, fennel seeds, cumin, coriander seeds, poppy seeds, cinnamon, cloves, cardamom and red peppers and add grated fresh coconut and grind into a paste and set aside.
Heat oil in a pan add diced onions, green chillies and curry leaves and fry until onions turn light brown and add diced tomatoes and cook for 2-3 minutes, add ground masala, mix and add little water and make a gravy, add diced potatoes and mix well, cover and cook for 4-5 minutes. Serve hot with Rice.

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,

Choyoto Squash Masala Curry

Ingredients:

Diced Choyoto Squash-2 lbs
Peanuts -1/4 cup
Sesame seeds -1 Tbsp
Dry Red Peppers-2
Coriander seeds-2 tsp
Cinnamon -1" stick
Cloves - 2
Cardamom-2
Dry coconut powder-1 Tbsp
Diced Onions-1/2 cup
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Curry leaves-few
Chopped cilantro-1Tbsp
Oil-1 Tbsp

Method:

Dry roast Peanuts, sesame seeds, cloves, cinnamon, cardamom, red peppers, coriander seeds, Dry coconut and add water and grind into a paste. Heat oil a Pan place mustard seeds, cumin seeds and curry leaves and add diced onions and saute until clear and add the diced choyoto squash and salt, saute for 2-3 minutes, lower the heat, cover and cook for 5-6 minutes or until almost done. Add ground paste to the cooked squash mix well cook for 3-4 minutes or until oil comes out. At the end add chopped cilantro and serve hot with Rice or Chapati.

Note:

Beera Kaya (Turia), Sora Kaya (Lauki), Bell Pepper, Zucchini, Yellow squash, Eggplant and Pumpkin can be made in same manner.

Vankaya with Kobbari kaaram (Eggplant with Coconut)

Ingredients:

 Diced Eggplants- 1 lb
Dry coconut powder-3 Tbsp
Coriander seeds-1 Tbsp
Dry red peppers - 2
Garlic - 2-3 cloves
Cumin seeds-1/2 tsp
Turmeric-2 pinches
Salt-1/3 tsp or to taste
Oil- 2 tsp
Chopped Cilantro- 1 Tbsp

Method:

Dry Roast Red peppers, coriander seeds, garlic, cumin seeds and coconut and grind into coarse powder and set aside. Heat oil in a pan place diced eggplants, sprinkle salt and turmeric cook until done and oil comes out. Sprinkle ground coconut masaala powder fry for 2 -3 more minutes, add chopped cilantro at the end and serve hot with Rice.

Note:

Potato, Bell Pepper, Zucchini, can be cooked in the same manner.

Potato with Cilantro Masaala

Ingredients:

Potatoes- 1Lb

Diced tomatoes- 1/2 cup

Chopped cilantro - 1 cup

Diced Onions-1/2 cup

Dry red peppers-2

Coriander seed powder-1 Tbsp

Cumin seed powder-1/2 tsp

Ginger, garlic paste-1 Tbsp

Red pepper powder -1/4 tsp

Curry leaves-few

Oil-1 Tbsp

Salt- 1/2 tsp or to taste

Method:

Boil potatoes and peel the skin and cut into medium size cubes. Grind tomatoes and cilantro together into a paste and set aside. Heat oil in a pan, add cumin seeds, red pepper pieces and curry leaves. Add diced onions and fry until they clarify and add coriander powder, turmeric and saute for 2 minutes. Add boiled potato pieces, salt and mix well and saute for 2 minutes and add cilantro, coriander paste mix well and cook until almost dry. Serve hot with Roti or Rice.

        

Beera Kaya (Turia) curry

Ingredients:

Peeled and Diced Beera kaya (Turia) -2 cups
Peanuts -2 Tbsp
Sesame seeds -1 Tbsp
Poppy seeds (Khus Khus) 1 tsp
Grated coconut- 1 Tbsp
Dry red peppers- 3
Cumin Seeds-1/2 tsp
Mustard seeds-1/2 tsp
Curry leaves -few
turmeric-2 pinches
Oil-2 tsp
salt-1/2 tsp or to taste

Method:

Dry roast peanuts, sesame seeds, 2 red peppers, poppy seeds, coconut and coriander seeds and grind into coarse powder and set aside.
Heat oil in a pan, add 1 red pepper, mustard seeds and cumin seeds and fry, add curry leaves and diced beera kaya, turmeric and salt, saute for few minutes, cover and cook for 6-7 minutes. remove the lid and saute until all the water evapote and looks dry. Sprinkle all the ground masaala powder mix well and saute for 2-3 minutes. Serve hot with rice or Chapati.

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.

Gulab Jamun

Ingredients:

All Purpose Flour       -     1 cup

Carnation Milk Powder-   2 cups

Whipping cream          -   1/2 pint

Sugar for syrup        -      4 cups

Water                     -       4 cups

Cardamom Powder -      1/4 tsp

Oil for deep frying

Method:

Mix water and sugar in a sauce pan and boil together until becomes light syrup, add cardamom powder and set aside. Mix all purpose flour, carnation milk powder in a bowl, add whipping cream little at a time knead until it becomes soft but still stiff dough. If needed add little water. Make small (Marble size) balls with all the dough. Place oil in a pan heat on medium low. Add few balls at a time and wait until all the balls float. Increase the heat to medium high fry them until them turn brown. Take them out from the oil and drain and add to the syrup, and let them soak. Make all the balls in same manner by batches. Serve hot or cold as dessert.

Soya Chunk Curry

Ingredients:

Soya Chunks-1 cup
Diced Onions-1/2 cup
Tomato Puree-1/2 cup
Grated coconut -2 Tbsp
Green Chillies-2
Garlic-3 cloves
Ginger - 1"piece
Red Pepper Powder-1/4 tsp
Garam Masala-1/3 tsp
Salt-1/2 tsp Or to taste
Turmeric-1/tsp
Cumin seeds-1/4 tsp
Chopped Cilantro-1Tbsp
Oil-1 Tbsp

Method:

Soak Soya chunks in hot water for 20 minutes. Grind coconut, ginger, garlic, green chillies, red pepper powder, and garam masala into a paste and set aside. Heat oil in a sauce pan add cumin seeds and fry little and add diced onions and fry until they turn light brown. Take the soya chunks out from the water, squeeze the water and add them to fried onions, add turmeric and salt, mix well and add the ground masala paste, Tomato puree, mix well and fry little more,  add little water, and cover and cook for 10-15 minutes. Add chopped cilantro at the end mix well and serve with Roti or Chapathi,

Kaala Jamun

Ingredients:

Kova (Milk Solids)- 2 Tbsp
Milk Powder-2 Tbsp
Corn Flour -2 Tbsp
Sugar - 2 tsp
All Purpose Flour -6 Tbsp
Baking Soda-1/8 tsp
Cardamom Powder-1/4 tsp
Whipping Cream - Enough to make stiff dough
Sugar for syrup - 2 cups
Water for syrup - 2 cups

Method:

Mix sugar and water boil and make a syrup, and set aside.

Mix Kova, Milk Powder, Corn Flour, Sugar, All Purpose flour, baking soda, cardamom powder with whipping cream and make a stiff dough and make into a smooth ball.  Take little amount at a time make into a small balls. Heat oil on medium heat, before coming to boiling point, add few dough balls fry until  they become double in size and float to the top, then increase the heat to medium high and fry the balls until dark brown and take out from the oil , and drain all the oil and place them in syrup. Do all the dough in the same manner until done. After the syrup absorbs into the Jamuns (after 10 minutes) serve Jamuns hot or cold.

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.

    

Cabbage & Potato Curry

Ingredients:

Shredded or Finely diced Cabbage - 2 Cups
Diced Potatoes - 3/4 cup
Grated fresh ginger - 1tsp
Grated fresh jalapeno or any hot green pepper- 1tsp
Grated fresh or dry Coconut - 2Tbsp(Optional)
Turmeric- Few pinches
Salt-1/2 tsp or to taste

Seasoning:

Oil-1 1/2Tbsp
Chana dal-1Tbsp
Urad dal-1tsp
Mustard Seeds- 3/4tsp
Cumin Seeds -1/4tsp
Dry Red chili pieces -3-4
Curry Leaves-few

Method:

Heat oil in a pan and add all the seasoning ingredients except curry leaves, when both dals turn little brown and mustard seeds splatter add curry leaves and potato pieces and turmeric. Saute for 4-5 minutes and add the cabbage and mix well. Cover the pan and lower the heat and cook for 4-5 minutes. Make sure it doesn't burn in bottom. Add the salt, coconut, green chillies and ginger and cook the curry for 2-3 minutes more or until done. Serve hot with Rice or Roti.

Note: Cabbage cooks very fast. Still at the end should be little crunch. If it is going to be less amount one can reduce the cooking time.