ALOO BONDA

Ingredients:

1 tablespoon(s) oil

4 green chillies chopped fine

4 flakes of garlic crushed well

4 large potatoes

½ teaspoon(s) turmeric powder

salt to taste

4 tablespoons chopped coriander leaves

For the batter:

2 cup(s) bengal gram flour (chickpea flour or besan)

1 teaspoon(s) red chilli powder

a pinch of soda bi-carbonate and asafoetida powder

salt to taste

oil to deep fry

Method:

Cook the potatoes in a large pot of water for about 10 minute(s) or till done. Cool, peel and cube them.

Heat the oil in a pan. Add the green chillies and crushed garlic. Fry on medium heat for about 2 minute(s) or just till the raw smell of the garlic is gone. The garlic should remain white in color.

Add the potato cubes, half the turmeric powder and salt to taste. Mix well whilst mashing half of the potatoes with the back of the ladle on medium heat for about 4 minutes. Put off the flame and let cool. Mix in the coriander leaves. Make lemon-sized balls.

To make the batter, mix together the gramflour, red chilli powder, remaining turmeric powder, soda bicarbonate, asafoetida powder and salt to taste with water just enough to make a thick batter. Dip each ball in the batter and deep fry in hot oil in batches on medium flame till light golden brown in color. Remove onto a paper towel.

Medhu vadai

Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour.

Add 1 tsp salt, 2-3 chopped green chillies, 1 tsp whole black peppers, a bunch of curry leaves and mix well.

On a plastic piece of paper place a ball of this and flatten it by hand.

Deep fry this in oil and turn over until the vada turns golden brown

Serve vadai with coconut chutney and/or Sambhar

PESARATTU

Ingredients :

1 Cup ( about 250 ml ) whole MOONG

4 green chilies

1/2 inch. ginger piece

1 teaspoon salt

1 cup oil

Method:

soak 1 cup of whole Moong in water for 24 hours. Remove the water and grind the Moong, ginger piece,salt and green chilies with a little water to a smooth paste. Keep the frying pan on medium heat and Pour half of paste on it and spread it into a thin round layer like a pan cake and drizzle 1 tea spoon of oil for diet consious people use oil spray around the edges of Pesarattu.

(Optional sprinkle small quantity of chopped onions, cummin seeds and green chilies on the Pesarattu.)

Cook until the edges become brown. Then flip the Pesarattu & cook it for a minute. Remove from the pan, and Serve it hot with Upma and Ginger chutney.

Sprinkle a little water on the pan and use the same proceedure for making your next Pesarattu.

Methi Roti

Ingredients:

1 cup Whole Wheat Floour

As required Salt

2 cup Fenugreek (Methi) Leaves (finely Chopped)

A pinch of Turmeric Powder

A pinch of Sodium bi Carbonate

Green chilli or Red chilli powder (optional)

Aam Chur (Optional)

2 tblsp Ghee

3 tblsp Ghee for shallow frying

Method:

Wash the fenugreek leaves and chop them finely.

Boil the leaves with a little of the turmeric and the soda -bi carb in a sauce pan till the leaves are soft.

Drain, cool the leaves.

Sieve the flour along with the salt in a basin.

Add the fenugreek leaves and mix the flour.

Add sufficient water if required and make a stiff dough.

Keep the dough aside for 20 minutes.

Divide the dough into even sized balls.

Roll the balls into rounds 3″ in diameter for roti.

Cook on both sides on a tawa using a little ghee on a medium flame till cooked and brown spots starts appearing on the methi roti.

Serve hot with lemon pickle or with dahi (plain yoghurt)

Pulkas

Ingredients:

1 cup Wheat Flour

As required Salt

Method:

Sift the flour and salt together in a basin mix thoroughly.

Add a little warm water and form a stiff dough and set aside for at least half an hour.

Form into balls.

Roll the balls into rounds 2″ in diameter for pulka’s.

Cook on both sides on a tawa then put it on the flame till cooked and black spots starts appearing on the phulka

Serve hot

POORI

Ingredients:

1 cup Whole Wheat Flour

As required Salt

2 cup Refined Oil for deep frying

Method:

Sieve the flour along with the salt in a basin.

Add sufficient water if required and make a stiff dough.

Keep the dough aside for 20 minutes.

Divide the dough into even sized balls.

Roll the balls into pooris.

Heat the oil in a kadai.

Add the pooris and fry them until they puff up and are golden brown in colour.

ALOO KI PARATHA

Ingredients for Stuffing:

2 Large Idaho Potatoes

1 tbsp Fresh Ginger (Peeled and Minced)

1/4 cup finely chopped Coriander leaves

1 tbsp Red Chilli Powder or you can green Chilli paste

2 tbsp Coriander Powder

2 tbsp Mango Powder

1 tbsp Pomegranate seeds

Salt to taste

Oil or Butter to brush on top of the Paratha

For Dough:

2 cup Durum whole wheat flour

little salt

About 3/4 cup water

2 to 3 tbsp Oil

Method:

Boil the potatoes in lightly salted water to cover until tender about 20 minutes. Then peel and mash them in a bowl. Mix all the ingredients together. In a food Processor , add all the dough ingredients and little oil except water and process until everything is smooth. Then with the motor running, add the warm water in a slow, steady stream until the dough gathers into a smooth ball and cleans the sides of the work bowl , add more flour if the dough seems sticky and more water if it seems too dry. ( I am using warm water because it keeps the dough and paratha’s soft when they are done). Now lightly oil your hands and transfer the dough to a bowl. Cover with plastic wrap or the lid on the bowl and let it rest for 1 to 2 hours. Divide the dough equally into 10 to 12 balls . Working with each ball of dough separately, transfer to the bowl with the dry flour, press lightly to form a disc, coat generously with dry flour and roll into a 4 to 5 inch circle. Place the stuffing in the center , bring the edges together, pinch to seal , then shape into a ball once again.

Flatten and coat this stuffed ball with flour and roll it into a 7 to 8 inch circle of even thickness. As you roll, keep turning and dusting the dough with flour or it may stick to the rolling surface. If the stuffing has excess moisture, the parathas may develop tiny or large holes as they stretch while rolling. If that happens , seal the holes by putting a little dry flour over them or pinch them together.

Place the rolled paratha’s on the hot tava. Turn it over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over and brush lightly with oil. Flip it over again and gry the oiled side about 30 seconds. Similarly base and gry the other side another 30 seconds. There should be a total of 4 turns. Remove from the griddle and serve with hot spicy lemon pickle or Mango pickle and Masala Yoghurt (Add pinch of mango Powder, red chilli powder and salt in Plain yoghurt and mix it properly)

Ragada Chaat

Patis:
2 large cooked potatoes (peeled and mashing)
A pinch turmeric
1/2 tsp chilli powder
1/2 tsp chaat powder

Method:
Mix all ingredients and Make small balls of it, flatten on the palm of your hand and grill the patiss or just fry them with little oil in the pan

channa:
1 cup grabanzo beans (I choose canned one)
little chillie Powder
1/2 tsp Channa masala
A pinch turmeric
Salt

Method:
Cook the Grabanzo beans with turmeric and salt till they are soft and mushy(not too much little is ok).

Sweet chutney:
2 tbs jaggery
1 small lemon size ball of normal tamarind (Extract the paste out of it)
6-7 dates soaked in warm water

Method:
Take jaggery and 1/4 cup water in a pan and cook till jaggery is completely dissolved. Grind dates and tamarind together. Add this mixture to boiling jaggery and allow it to cook for 5 mins till the Sweet chutney becomes thick. Cool and strain the chutney. Store the chutney in air tight container for future use.

Green chutney:
1/2 cup chopped mint leaves
1 cup chopped coriander leaves
6-8 green chilies
1 tbs lemon juice
Salt to taste

Method:
Grind all together with little water to a smooth paste.

Garnishing:
8-10 puris used for pani puri
1/2 cup finely chopped onion
4-5 strands of chopped coriander leaves
1/2 cup finely chopped tomato
Thin Sev
Yoghurt

Serving instructions:
In a serving bowl, take hot Patis, Add Channa and then add sweet and spicy chutneys depending on taste. Mix well. Now add chopped onions,chopped coriander leaves, crushed puris, tomatoes and if you like you can add thin layer of yoghurt and also add some thin sev. That’s it….Serve immediately.

Samosa Chaat

Ingredients

4 Pieces -Samosas

1/4 Cup yoghurt

4 tblsp almli-dates chutney

4 tblsp green chutney

1tblsp Mango powder

1 Green mango-finely chopped

1 Red Onion Finelly chopped

1 can grabanzo beans

1 tomato Chopped

salt to taste

corriander leaves to garnish

Method 

First Take a deep bowl and smatch the samosa in it . If you like you can add Ragada patties (optional), Then add yoghurt, green chutney and dates chutney. Sprinkle little mango powder and salt. Then Garrnish with Coriander leaves, Onion and Tomato.

curry puffs

Ingredients: 

1 Packet Puff Pastry Sheets(I got this from Micheals store – Local store in naperville)

2 Potatoes

2 Carrots

¾ cup Green Peas(I used frozen peas)

Pinch of Turmeric Powder

Salt to taste

1 tsp Red chilly powder

1 tsp Garam masala

½ tsp Coriander powder

½ tsp Cumin Powder

¼ cup Water

1 small bunch of Coriander leaves

For Seasoning:

Oil — 1 tblsn

Mustard Seeds — ¾ tsp

Cumin seeds — ½ tsp

Hing — a pinch

Method:

First take the puff pastry sheets from the freezer and keep them outside. (It should be out for 40 minutes approximately before using. So first keep them out and in the mean while start making curry. )

Peel the skin of potatoes and carrots. Clean them and chop them into very small pieces.Keep the chopped potato pieces in water. So that … the color of potatoes won’t change.

Heat a tblsn of oil in a pan.

Season it nicely with mustard seeds, cumin seeds and a pinch of hing.

Then add the chopped vegetables and cleaned green peas to the pan.

Add a pinch of turmeric powder and enough salt to the vegetables.

Add ¼ cup of water.

Cover it and cook till they are half done.Stir occasionally.

In the mean while, chop coriander leaves. Keep them aside.

Add a tsp of red chilly powder, a tsp of garam masala, ½ a tsp of dhania powder and ½ a tsp of jeera powder. Add water if needed.

Again cover it and cook till done. Stir occasionally

Add chopped coriander leaves … cook for a while and turn off the heat.

Now take the puffs and cut nicely wherever there is a folding. You will 6 sheets from one packet. Again cut each sheet into half. Then you will get 12 pieces from one full packet.

Take a sheet and test it. The sheets should not be hard. It should be soft and foldable. Then it is right to use. If it’s not … wait for some more time till you are able to fold it.

Pre-heat the oven at bake and 350 degree.

Take water in a small bowl. Dip one of your fingers into the water and apply water to the 4 edges of the piece.

Now take full spoon of the curry and place it on the sheet.

Close the edges nicely. Make sure the edges of puff stick properly.

In the same manner stuff the curry into the puffs.

Place the stuffed puffs in an aluminum foil or cake pan or persulin plate. Anything is fine.

When the oven is pre-heated, keep the plates in the oven carefully.

Keep the thicker one on the bottom grill of the oven and keep the aluminum foil on the top of grill.

Bake it for 30-35 minutes till the upper layer of the puffs turn to brown color and crispy.

Turn off the oven switches, keep the oven open and wait for 10 minutes

Take the plates carefully from the oven.Wait for 5 more minutes.

Have them or serve them with tomato ketchup.Look the layers of the puff.

Enjoy the taste of curry puffs….yummmmmmmmmmmyyyyyyy

Onion Bhaji

Ingredients:

1 Large Onion

1tsp Cummin seeds

4tbsp All Purpose Flour

1/2 cup Curd

3 Chopped Green Chilis

Salt to taste

Coriander leaves Chopped

Method:

Cut onion thin length wise. Add salt to it and curd to it. Keep aside for one hour

Add Jeera,All Purpose flour, Chopped green Chillies and chopped coriander leaves to onion and keep aside for one more hour

Mix nicely. (Dont use water Onion mixed with salt leaves water). Don’t make the batter too dilute.

In kadai heat oil. Put one spoon full of batter in to oil. Fry until brown in colour.

Serve with Chutney/Tomato Ketchup.

Tasty snack for tea time.

sundal with baby lettuce

Ingredients:

1 cup chickpeas brown soaked overnight

4-5 green chillies sliced fine

1/2 cup fresh coconut scraped

1/4 tsp. mustard seeds

1/2 tsp. cumin seeds

1 stalk curry leaves

1 tsp. coriander leaves finely chopped

2 tsp. lemon juice

2-3 pinches asafoetida

salt to taste

1 tbsp. oil

Method:

Pressure cook peas till tender.

Drain and keep aside.

Heat oil, add seeds allow to splutter.

Add chillies, curry leaves and stir.

Add peas, coconut and other ingredients, except coriander.

Stir cook till the water is evaporated.

Serve hot or cold with lettuce

Pani Puri

Pani Poori Water: 

1 bunch ( 8 to 9 leaves) Mint Leaves

7 to 8 cups of Cold Water

3 teaspoons Black pepper powder

3 teaspoons Black Salt

3 teaspoons Salt

1/2 teaspoon clove powder

2 teaspoons Cumin powder

1 inch piece of Fresh Ginger

1 1/2 teaspoons of Lemon juice

Wash the mint leaves . Grind all of the above ingredients in a blender with a little of the clod water. Add the rest of the cold water. Store in an airtight container. Chill in the refrigerator. Make this a day ahead.

To Make Pani Poori:

1/2 cup Boiled Green Moong (lentils) sprouts

2 medium Potatoes

1 cup Tamarind chutney

Method:

Boil the moong till just tender. Cool.

Boil the potatoes and chop coarsely. Cool.

Tap the Poori at the center lightly to make a half inch hole in it.

Add about 1/2 teaspoon of the potatoes and 1/2 teaspoon of the boiled Moong.

Now add 1 tbsp of the Tamarind chutney.

Dip the filled Poori into the chilled pani puri water and serve.

You can add the above ingredients into the Poori according to your taste. Many people like to have only the sweet tamarind chutney, some like it hot and therefore adding the potatoes and lentils they dip the poori into the Pani Poori water. Some only add the moong/lentils while others favor the potatoes. Make your favorite combination

Mixed Pulses Chaat

Ingredients:

1-1/2 cup Gram flour

1/2 tsp Chili powder

1 tsp Jeera

4-5 Finger Peppers

salt to taste

1/2 cup water

small Bowl

Vegetable Oil

Method:

First take a small bowl and pour the Gram flour add the chili powder, jeera, salt for taste.

Next pour the water for this mix and the mix should be very thick.

After that Cut the Finger Pepper into two and if you like to eat very spicy chili baji then do not remove seeds otherwise remove it.

Then take all the pieces of Finger Pepper and soak in the mixture. Finally boil the Vegetable oil and drop the 2-3 pieces of soaked Finger Pepper in boiled oil, using spatula fry both side of the Mirchi baje ………and serve with hot MASALA TEA

Mirchi Bhaji

Ingredients:

1-1/2 cup Gram flour

1/2 tsp Chili powder

1 tsp Jeera

4-5 Finger Peppers

salt to taste

1/2 cup water

small Bowl

Vegetable Oil

Method:

First take a small bowl and pour the Gram flour add the chili powder, jeera, salt for taste.

Next pour the water for this mix and the mix should be very thick.

After that Cut the Finger Pepper into two and if you like to eat very spicy chili baji then do not remove seeds otherwise remove it.

Then take all the pieces of Finger Pepper and soak in the mixture. Finally boil the Vegetable oil and drop the 2-3 pieces of soaked Finger Pepper in boiled oil, using spatula fry both side of the Mirchi baje ………and serve with hot MASALA TEA

Chana dal Vada

Ingredients:

1 Cup Chana dal

1 Onion (chopped to small pieces)

4 green chillies (chopped)

Curry leaves-few

Ginger- small piece

Salt to taste

Method:

Soak the chana dal for one hour. Grind three- fourth of the soaked dal to a smooth paste (thick in consistency). Add the remaining one- fourth of the saoked chana dal, chopped onions,green chillies, ginger, curry leaves (optional) and salt to the chana paste. Mix all the ingredients well.

Heat a deep frying pan with sufficient oil to fry the vadas.Take small portions of the vada batter and fry them in the oil, till they turn brown. Tranfer them to a plate with a kitchen paper.

Serve the vadas with some chutney of your choice.

Fried Rice Rings ( Chegodilu )

Ingredients:

2 cups All Purpose Flour

1 cup Rice Flour

½ Stick Butter

2 tbsp Tymol Seeds

¼ tsp Asafetida

1 tsp Red Chili Powder

2tbsp white Sesame Seeds

Salt to taste

½ tsp Baking Soda

Water (sufficient for making dough)

Oil for frying

Method:

First in a bowl mix all the dry ingredients together (All purpose flour, rice flour, Salt, Red chili powder, Asafetida, baking powder, tymol seeds and sesame seeds).

Heat butter in a pan after the butter melts, add water and bring it to boil. Now slowly add the dry ingredients and mix it properly without lumps. Now remove the mixture from the pan and knead the dough on the dry board with little oil in a hand. Take small amount of dough and shape it into small rings. Repeat the process for the remaining dough. Allow these rings to rest for 1/2 hr on a greased surface.

Take a deep frying pan and heat oil on a medium heat (375 C) and fry those rings on a medium heat until crisp.

Note: You don’t want your dough to be sticky so if it has too much water or is too sticky to you can add a sprinkle of flour to the dough and continue kneading.

Tomato Egg Curry

Ingredients:

2 cup chopped Tomatoes

1/2 cup grated Coconut

1/2 tsp Turmeric Powder

1 tsp Mustard Seeds

1 tsp Cumin Seeds

1string Curry Leaves

2 broken Red Chilies/green chilies

Salt use as required

1 medium sized chopped Onion

3 boiled Eggs

½ tbsp Garam masala

½ tbsp Coriander powder

1 cup chopped cilantro

Method: 

Heat the oil in a pan and add the mustard seeds.

When they crackle add the curry leaves, cumin seeds, turmeric powder and the red chilies.

Fry for 2 minutes.

Add the onions, grated coconut, salt and the tomatoes

Fry for 3 minutes over a medium flame.

Add a little water, garam masala powder, coriander powder and boiled eggs in the pan

Cook till the tomatoes are cooked (don’t over cook them)

Garnish with cilantro

Cabbage with Egg Curry

Ingredients:
1/2 lb Cabbage
1 medium size Onion (chopped)
1 tb oil
1/2 tsp Chile powder
Salt to taste
2 Eggs
2 tbsp Channa Daal (Soak them in water for couple of minutes)
1/2 tsp Cumin seeds
1/2 tsp Ginger-Garlic Paste
1/2 tsp turmeric powder

Method:
Finely chop the cabbage and onion. Heat the oil in a pan add cumin seeds,turmeric powder and channa daal and fry it for few minutes then add onion and ginger-garlic paste and fry until soft. Add the cabbage and chile powder,Cover reduce heat to low and fry for a further 10 minutes. Beat the eggs pour them over the cabbage. Stir until the eggs have set.

Garnish it with coriander leaves… 

Egg Curry

Ingredients :

6 eggs

4 big size white onions

1/2 tbsp Ginger garlic paste

1/2 tsp turmeric powder

1/2tsp cumin seeds

1 tbsp chili powder or as per your taste

1/2 tbsp garam masala powder

1/2 tbsp Coriander Powder

2 tbsp oil

Salt to taste

Method:

First chop the onions roughly cube size shape. Take a pan and heat the oil, first add turmeric powder, cumin seeds. After couple of seconds add Ginger garlic paste and onions, now the onions properly on medium heat,

After 5 min when the onions get little transparent add salt and chili powder now mix them properly. Now crack the eggs and add them directly on the onions. After your done with all the eggs add garam masala and coriander powder on top of the eggs, now cover the pan with the lid and cook it medium flame for around 15 min. Now remove the lid and mix the curry properly without breaking York. Now cook the curry for another 5 min.

Valla telangana egg curry is ready. Serve the curry with hot puris or chapathi’s.

Egg Pulusu

Ingredients: 

6 Eggs (One person can easily have two or more than that)

1 Cup onion and tomato paste

3/4 cup grated coconut

1 tsp cumin seeds

1/2 tsp mustard seeds

a pinch of asafoetida

1 tsp turmeric

2 tsp red chilli powder

1/2 bowl tamarind paste (or a marble size ball of tamarind soaked in water)

salt & jaggery to taste

Curry Leaves

2 tsp Sesame Seeds Powder

1 tsp Garam Masala

oil

Method: 

Boil the eggs and remove the cover.

Heat oil in a pan and fry this eggs till the outer cover looks crispy and king of golden brown and when they all are done keep them aside. Use the same pan and heat the oil and add onions and toast them till they become golden brown. Now Grind them with tomato and make a paste.

Use the same Pan because I am quiet lazy to use different pans and for washing too, so heat the oil in the same pan; add mustard seeds, Cumin seeds, turmeric powder, curry leaves and asafoetida.Once the seeds begin to pop, add the Tomato and onion paste and let it stay for 5 min; Now Add red chilli powder, sesame powder, Garam Masala, coconut powder tamarind paste and jaggery; Add little bit water and cover the pan. After some time add those fried eggs and little bit Coriander powder and Mix well. Adjust seasoning. Bring to a boil on low heat. When the pulusu becomes bit thick garnish with coriander leaves.

Godula Pulusu goes really well with vegetable pulav.

STRAWBERRY SHAKE

Ingredients:

4 cups strawberries, hulled

2 cups ice cubes

2 cups milk

4 cups strawberry ice cream

2 teaspoons white sugar

Method:

In a blender combine strawberries, ice, milk, ice cream and sugar.

Blend until smooth and Serve with Whip Cream and fresh Strawberries