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

Baby Bittergourd curry ( Booda kakarakaya koora )

Ingredients:

2 tablespoon oil

4 big green chilies (finely chopped)

1 Big onion (finely chopped)

1 tablespoon finely chopped ginger

½ tsp turmeric powder

about 20 oz. booda kakarkaya washed, pat dried and sliced into fine strips lengthwise

salt to taste

1/2 tsp Garam Masala

Method:

Heat the oil in a heavy-based pan and fry the green chilies,onion and ginger briefly till the ginger turns brown. Add the turmeric powder and mix well. Mix in the finely sliced booda kakarkaya stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt and Garam Masala, cover and cook on low for about 12 minutes or till the booda kakarkaya is tender and well cooked. Sauté briefly and gently till the booda kakarkaya is well fried .

Spicy Potato Fry

Ingredients:

4 Potatoes (Peeled and chopped into small cubes)

1 onion (Finely chopped)

4 Garlic Pods (Finely chopped)

6-7 Whole Dry Red Chills

6-7 Curry Leaves

1 tsp Cumin seeds

1 tsp Turmeric Powder

2 tsp Chili Powder (If you like really spicy you can add more)

1 tsp Coriander Powder

Salt to taste

2 tbsp Lime juice

2 tbsp Oil

Method:

Heat oil in a deep pan; add cumin seeds, turmeric powder, curry leaves when they begin to pop then add red chilies in it. Add chopped onions and potatoes, mix them properly and cook for few minutes till they become soft then add salt, red chili powder and coriander powder; mix well and cook for few more minutes. Now pour the lime juice and stir it properly. Cook for another 10 minutes, turn off the flame and garnish with coriander leaves (optional)

Serve potato fry  with rice or pulka’s

Eggplant & Tomato Curry( vankaya tomato curry)

Ingredients:

Couple of purple Brinjals (cut them into lengthwise)

1 onion (Finely chopped)

1 Tomato (Finely chopped)

4-5 Whole Red Chillies

Few Curry Leaves

1/2 tsp Ginger Garlic paste

1 tsp Cumin seeds

1 tsp Turmeric Powder

2 tsp Chili Powder (If you like really spicy you can add more)

1 tsp Coriander Powder

1 tsp Yoghurt

Salt to taste

2 tbsp Lime juice

2 tbsp Oil

Method:

Cut each brinjal length wise and keep in salted cool water.Heat oil in a deep pan; add cumin seeds, turmeric powder, curry leaves, when they begin to pop then add red chilies in it. Add chopped Onions and Tomatoes, mix them properly and cook for few minutes till they become soft then, add brinjals, add salt, red chili powder,yoghurt and coriander powder; mix well and cook for few more minutes. Now pour the lime juice and stir it properly. Cook for another 10 minutes, turn off the flame and garnish with coriander leaves (optional).Transfer into a serving Bowl. Hot Rice with Vankaya and Tamata curry along with Moong Daal makes the day a feast day.

Cauliflower & peas curry

Ingredients:

1 small head cauliflower, trimmed and cut into 1-inch florets , soft stems cut into 1/2 inch pieces

1 cup frozen peas

1 onion (finelly chopped)

4 fresh green chilli ( I use thai peppers , you can use serrano peppers)

1 tsp Cumin seeds

1 tsp Turmeric Powder

1 tsp Corinader – Cumin Powder

2 tsp Dry Coconut Powder (Optional)

1/2 tsp Garam Masala Powder

1/2 tsp Ginger – Garlic paste

1/2 lime juice

2 tbsp Oil (canola)

Salt to taste

Method:

Heat the oil in a large pan over medium- high heat and cook the green peppers and Chopped onions for few minutes, now add cumin and ginger-garlic paste. They should sizzle upon contact with the hot oil. Now add the coriander, cumin and turmeric powder then add the cauliflower, and peas and Mix them properly. Cover the pan and cook, over high heat the first 2 to 3 minutes and then over medium-low heat , stirring ocassiionally. Stir Carefully and add water, if needed. During the last 5 minutes add chopped corinder leaves, Coconut powder , lime juice and sprinkle garam masala. Transfer to a serving bowl and serve with hot chapathis or Pulka’s.

Carrot Fry

Ingredients:

3 medium sized carrot (Chop them into small cubes)

1 medium sized onion finely chopped

3-4 green chilies( slit them)

3-4 curry leaves

1tsp Cumin seeds

1 tsp Turmeric Powder

1 tsp Asafetida

2 tbsp Coconut Powder (Dry)

1 tbsp Lime juice

½ tsp Chili Powder

1tbspn oil

salt as per taste

fresh coriander chopped for garnishing

Method:

Heat oil in a pan on medium flame, add cumin seeds, turmeric powder, Asafetida, and curry leaves once it splutters add chopped onions, green chilies and sauté. Add carrot, salt, chili powder and cook for 5-6 minutes

Once the carrot is cooked add lime juice and coconut powder and cook for another 2 minutes. Now garnish with fresh chopped coriander and serve it with hot phulkas or rice.

PUNJABI CHOLE ( Chckpea )

Ingredients:

1 -24 Oz Chickpea Can (Unsalted)

1 teabag (this is used to give the black color) or Amla ( If you can find it then use it instead of tea bag, this has great nutrients and will give the dark color as well)

4 Pieces Black Cardamom

Black Salt ( Use as desired)

4 Green Chillies (Finely Chopped)

3 Tomatoes (Finely Chopped)

1 Tbsp Ginger Garlic Paste

2 Tbsp Green Coriander (Finely Chopped)

1 Onion (Finely Chopped)

1/2 tsp MangoPowder

1 tbsp Garam Masala

Red Chillies to taste

2 tsp Coriander Powder

1-1/2 tbsp Butter or Ghee

2 Pieces Bay Leaves

For Dry Spices

1/2 tsp Garam Masala

6 Pieces Cloves

1 Piece Cinnammon

1 tsp Black Pepper

1 tsp Cumin

1 tsp Coriander Seeds

2 tsp Anardana

Method:

Take a pressure cooker and add chickpea, teabag, salt and Black Cardamom and lots of water and boil for 10 minutes in the pressure cooker. Do not overcook, if you overrcook chickpea it will end up like a starchy paste. After cooking discard the teabag.

Take a pan, roast all dry spices and make a rough powder out of that and keep aside.

Take a deep pan and heat oil and add bay leaves and then add all the chole ( Keep the water seperately) in the pan and mix well for 2 minutes.

Add the dry spices, Mango powder, black salt and ginger-garlic paste. Add water in which you have boiled the chickpea earlier. Let it bring to a boil and then let it simmer for 10 minutes. Add the 2 tsp dry coriander powder.

If the curry looks too thick then add some water, mash some of the chole by pressing it with spatula to give a thick consistency like thick cream.

Garnish it with chopped coriander, green chillies halves.

Soak Red Onions in vinegar which are excellent accompaniment with Chole. Add some butter or ghee and serve it with Tandoori roti or Jeera Rice.