EGG BONDA

INGREDIENTS
>>>>>>>>>>>>

1. Boiled eggs-4
2. Besan/chik pea flour-4 table spoon
3. Rice flour-1 table spoon
4. Cumin-1/2 teaspoon
5. Red chili powder-1/8th tea spoon
6. Salt-to taste
7. Garam masala,red chilipowder -1/4th teaspoon
8. Oil-for deep frying

METHOD
>>>>>>>>

1. Combine flours,cumin ,salt ,chili powder,1 table spoon of hot oil,and mix well.
2. Slowly add water and make batter,should be medium,not too thick nor too thin
3. Make each egg into two halves
4. Sprinkle garam masala mixture on each slice
5. Dip in batter gently without separating the yolk,and add to the oil
6. Fry on medium flame
7. Repeat the same process for remaining eggs
8. Soft and crispy egg bonda are ready to serve
   

KAKRA ROLLS - 250TH POST

this is my 250th post,kakra rolls a tasty savory snack basically made by rolling a tortilla and then a masla paste is appled,and rolled like cylinder,then again will be cutted into disks,each disk is again rolled,this finally resebles like a coil. made some changes to make something different.Which as follows
INGREDIENTS
>>>>>>>>>>>

1. Maida/allpurpose flour-3 cups
2. Carom seeds/ajwain-1 teaspoon
3. Salt-pinch
4. Garlic ghee/butter/desi ghee-1 table spoon
5. Sour cream(low fat)-1 table spoon
6. Powder-any of your favourite
7. Oil-for frying

METHOD:
>>>>>>>>

1. In a bowl combine maida , carom seeds,ghee, salt and make dough,and let it rest for 20 minutes
2. Divide the dough into portions
3. Roll each each portion like a chapati/tortilla
4. Apply sour cream all over the tortilla
5. Sprinkle powder all over the tortilla
6. Roll like tortilla
7. Cut into 1 inch pieces/discs,then press them flat
8. And roll each piece into small circle,like this from one tortilla you get 10 to 12 discs/pieces
9. Fry each piece in oil
10. Repeat the same process for remaining batches
11. Can be stored for few days

DESI STYLE SPRING ROLLS

INGREDIENTS
>>>>>>>>>>>>

1. TYJ spring roll sheets-10
2. Chopped onion-2 cups
3. Rice flakes-2 cupes
4. Garam masala-1 teaspoon
5. Chat masala-1/4Th teaspoon
6. Red chili powder-1/2 teaspoon
7. Lemon juice-1 table spoon
8. Chopped coriander-2 table spoons
9. Salt-to taste
10. Oil-for deep frying

METHOD:

>>>>>>>>

1. Combine onions ,rice flakes,masala's,red chili powder,salt ,lemon juice and coriander with hands thoroughly
2. Set a side for 20 minutes
3. Take a sheet ,and apply water all over the sheet
4. stuff 3 spoons of onion mixture
5. Close the mixture from one end roll it
6. Deep fry n oil
7. Repeat the same process for remaining batches
8. Serve hot with tomato ketchup

DOSA WITH MANGO RASAM( TRADITONAL ANDHRA DISH)

Dosa served wth mango rasam ,a traditional recipe of Andhra,for making dosas we use only rice and rice flour are the main ingredients,no other flours are added.This is my entry for Sanghis http://sanghi-tastybites.blogspot.com/ for the on going event FIL-FRUITS
INGREDIENTS FOR DOSA
>>>>>>>>>>>>>>>>>>>>

1. Rice-2 cups
2. Rice flour-2 cups
3. Green chili paste-2 teaspoons
4. Chopped curry leaves- 1 1/2 tablespoon
5. Cumin-1 teaspoon
6. Ginger garlic paste-1/4Th teaspoon
7. Chopped onion-1 table spoons
8. Salt-to taste

INGREDIENTS FOR MANGO RASAM:

1. Thick mango pulp -3 cups
2. Water-1/2 cup
3. Sugar powder- 2 to 3 table spoons

Mix all ingredients and beat well with spoon until all ingredients are mixed well

METHOD:

1. Soak rice in water for 2 hours and grind to fine paste
2. Add water to rice flour and mix well
3. Now add rice paste and all other ingredients to rice flour mixture along with some water
4. Keep the batter for 2 hours a side
5. Heat tawa and apply oil ,pour batter starting from the ends to the middle
6. Add a spoon of oil and flip other side
7. Serve with rasam

CORN MASALA GRAVY

INGREDIENTS:
>>>>>>>>>>>>

1. Whole corns medium-2
2. Chopped Onion-3 table spoons
3. Green chili's slitted and chopped-3 to 4
4. Oil-1 table spoon
5. Ginger garlic paste-1/4Th teaspoon
6. Salt-to taste
7. Coriander-1 table spoon
8. Chik pea flour/besan - 1 table spoon
9. Red chili powder-1/2 to 1 teaspoon

INGREDIENT'S FOR MASALA:

1. Cloves-3
2. Poppy seeds-1/8Th spoon
3. Cinnamon stick small-1
4. Fresh grated coconut-1 1/2 table spoon

Grind to fine paste by adding some water

PREPARATIONS

1. Remove the husks and outer layer of each corn and chop into 3 pieces
2. Grind masala into fine paste
3. Add water to flour and mix well to liquid consistency

METHOD:

1. Heat oil in pressure cooker and add Green chilis,onions and ginger garlic paste.Fry well
2. Now add masala paste,1 cup water ,clantro and corns
3. Close lid and cook for 5 to8 vhistles or dependng upon Ur cooker
4. Once the steam is gone open lid and add chik pea flour liquid followed by 2 cups of water
5. Add salt and cook until gravy thickens
6. Serve hot with rice
7. sweet corn with spicy gravy gives delcious taste.
8. Corn lovers will enjoy this curry

CARROT BATH

INGREDIENTS:
>>>>>>>>>>>>

1. Basmathi rice-2 cups
2. grated carrot-2 cups
3. slitted green chilis-3 to 4
4. Mnt-1 table spoon
5. coriander-1 table spoon
6. Butter/des ghee-1 1/2 table spoon
7. Oil-1 teaspoon
8. Cumn-1/2 teaspoon
9. Mustard-1/2 teaspoon
10. Hing- pinch
11. Curry leaves-10

MASALA TO BE GROUNDED:

1. Peanuts-1 table spoon
2. sesame seeds-1 table spoon
3. Cloves-2 to4
4. Cardamom-2 to 3
5. Black pepper corns-1 teaspoon
6. Whole dhaniya-2 teaspoons

METHOD
>>>>>>>

1. Dry roast all the ingredients shown for masala and bend to a fine powder
2. Now heat oil and butter in the cooker and make seasoning,add cilantro , mint and fry well
3. Now add green chili's and let it roast well
4. add grated carrot and roast for 4 minutes
5. Now add rice ,4 cups water and salt
6. close lid and cook until done
7. Enjoy with raitha and shorva
8. this is a simple and tasty recipe

INSTANT GREEN IDLI

INGREDIENTS:
>>>>>>>>>>>>

1. Suji/bomay ravva-4 cups
2. Curd-4 to 6table spoons
3. Green chili's-2 to4
4. Coriander-2 table spoons
5. Cumin-1teaspoon
6. Grated carrot-2 table spoons

FOR SEASONING:

1. Unsalted butter/desi ghee-1 table spoon
2. Oil-1/2 teaspoon
3. Cumin-1/4th teaspoon
4. Mustard-1/4th teaspoon
5. Crushed curry leaves-1 table spoon

METHOD:
>>>>>>>>

1. Combine curd and ravva and grind along with green chili's,cumin and cilantro
2. Heat butter and oil and make seasoning
3. Add to ravva mixture along with grated carrot and salt
4. And let t rest for 1 to2 hours
5. Now mix well and pour the batter in idli make and steam for 8 minutes or until done
6. Enjoy with coconut chutney
   

ALU BATH OR PULAV

INGREDIENTS:
>>>>>>>>>>>>

1. Basmath rice-2 cups
2. Alu/potaoes medium-3
3. Carrots-3
4. Peas-3 table spoons
5. Kasuri methi-2 teaspoons
6. Dry methi -2 table spoons
7. Cloves-3
8. Cnnamon-small stick
9. Cardamom-3
10. Shahi jeera-1/2 teaspoon
11. Biryan masala-1/2 teaspoon
12. Butter-1 1/2 table spoon
13. Ol-1 table spoon
14. Salt-to taste

METHOD:
>>>>>>>>

1. Peal the skin of alu and carrots and dice into big pieces
2. Now heat oil and butter in pressure cooker and add chills fry well
3. Add Veggies ,kasur methi and biryani masala and whole masalas(slightly crush the masala and add to get good flavour)
4. Now add methil leaves and washed rice
5. Roast for 5 minutes
6. Now add the water and salt
7. Cook until done and serve hot
   

LILVA BEANS TOMATO GRAVY

INGREDIENTS:
>>>>>>>>>>>>

1. Frozen lilva beans-1 1/2 cup
2. Onion chopped-1 medium
3. Tomatoes medium chopped-3
4. Kasuri methi-1/2 teaspoon
5. Yogurt-2 table spoons
6. Salt-to taste
7. Oil-1 table spoon
8. Cumin and mustard - 1 teaspoon
9. Curry leaves-10
10. Turmerc-1/4Th teaspoon

NGREDENTS FOR MASALA PASTE

1. cinnamon stick-small stIck
2. Cloves-4
3. Red chili powder-1 teaspoon
4. Dhaniya powder-1 1/2 teaspoon
5. garlic pods-2
6. Fresh coconut grated-2 table spoons
7. Roasted chanadal/puttukadala-2 teaspoons

METHOD:
>>>>>>>>

1. Pressure cook lilva beans along with salt and water and cook till soft
2. Make masala paste by adding some water
3. Heat oil in a pan, and make seasoning
4. add kasuri methi and fry and add onions and beans
5. fry well and add tomatoes and some water
6. Cook till tomatoes releases juices and softens
7. now add masala paste and cook for few minutes on low flame
8. Add 2 table spoons of curd and cook more for 10 minutes
9. Serve hot with pulav or rice or pulka
   

SWEET AND SOUR PINEAPPLE CURRY

INGREDIENTS:

1. Pine apple pieces-1 1/2cup
2. Chopped green chili's-2 teaspoons
3. Fresh grated coconut-1 table spoon
4. garlic pods-2
5. Cumin-1/2 teaspoon
6. Red chili powder-1/4Th teaspoon
7. Turmeric-1/8Th spoon
8. Salt-to taste
9. Oil-1 table spoon
10. Cumin and mustard-1 teaspoon
11. dry chili-1
12. Curry leaves-5

METHOD:

1. Boil pine apple pieces ,turmeric,water and green chili's,cook till it turns tender
   
2. Now in a blender combine garlic,coconut,red chili powder and cumin ,make to fine paste


3. Heat oil in a pan and make seasoning


4. add pine apple pieces and masala paste and cook for few minutes


5. Now add butter milk and cook for more 10 minutes until it becomes little juicy


6. Enjoy with rice or pulka

CHOW CHOW KOOTU(CHETTINAD STYLE)

INGREDIENTS:
>>>>>>>>>>>>

1. Chow chow-1
2. Moong dal-1 /2 cup
3. Tomato-1
4. Onon medium-1
5. Green chilis cerrano-2
6. Dry coconut powder-1 table spoon
7. Fennel seeds-1/2 teaspoon
8. Oil-1 table spoon
9. Cumin-1/2 teaspoon
10. Mustard-1/2 teaspoon
11. Curry leaves-10
12. Ginger garlic paste-1/2 teaspoon
13. Turmerc-pnch
14. Drybred chlilis-2

METHOD:
>>>>>>>>>

1. Pressure cook moong dal,turmeric and chow chow pieces
2. Dry roasted green chills, fennel seeds and coconut powder and grnd to paste
3. Heat oil in a pan add cumin,mustard curry leaves ,dry chills and onion pieces
4. fry well and add ginger garlic paste,now add tomato pieces and cook till done
5. Add grounded chili paste and fry well
6. Add cooked dal mixture and little water and salt
   

PAPPU CHARU (TELANGANA SPECIAL)

INGREDIENTS:
>>>>>>>>>>>>

1. Medium size tomatoes-3
2. Cooked turdal-1/2 cup
3. Tamarind paste-1 full teaspoon

Garlc pods-2

1. Oil-3 teaspoons
2. Cumn-1/2 teaspoon
3. Mustard-1 teaspoon
4. dry red chilis-2
5. Ginger garlic paste-1/2 teaspoon
6. Pepper powder-1/2 teaspoon
7. Sambar masala-1 teaspoon
8. Salt-to taste
9. Turmerc-1/4th teaspoon
10. Paprika-1/8Th teaspoon

METHOD:

>>>>>>>>

1. Boil tomatoes with 3 cups of water
2. Pick the tomatoes from water and grind along with tamarind to fine paste.
3. And add this to the stalk water
4. Now grind turdal along with garlic pods and sambar powder
5. Now heat oil in a pan add cumin,mustard and dry chilies,hing,ginger paste ,black pepper powder and curry leaves
6. Add tomato liquid and boil for 5 minutes now add dal paste
7. Add some more water and salt
8. Boil for few minutes and add cilantro
9. Serve with steamed rice

ALU RAGADA PATTIES

INGREDIENTS:
>>>>>>>>>>>>

1. Boiled medium size alu-2
2. Boiled medium carrots-2
3. Boiles peas-1/2 cup
4. Paprika-1/4th teaspoon
5. garam masala-1/2 teaspoon
6. Turmeric-pinch
7. Salt-to taste
8. Fennel seeds/saunf/sombu-1/4th teaspoon
9. Crushed kasuri methi-1/2 teaspoon
10. Black salt-1/4Th teaspoon
11. Red chili powder-2 pinches
12. Corn flour-3 table spoons
13. Spring onions finely chopped- table spoon
14. Oil-for deep frying

METHOD:
>>>>>>>>>

1. Smash the boiled veggies together nicely with out the lumps
2. Now add other ingredients and the corn starch
3. Divide into portions
4. make rounds press flat and deep fry in oil
5. Serve hot with ketchup and salad
   

METHI MARBLES (FENUGREEK MARBLES)

INGREDIENTS:
>>>>>>>>>>>>

1. Chopped methi /fenugreek leaves-1 bunch
2. Chopped onion-1 cup
3. Red chili powder-1/4th teaspoon
4. Salt-to taste
5. Turmeric-pinch
6. Desicated coconut-1 table spoon
7. Subji masala-1 teaspoon
8. Oil-1 table spoon
9. Mustard and cumin-1 teaspoon
10. Split uraddal-1 table spoon
11. Lemon juice-2 teaspoons

FOR MAKING MARBLES:

1. Besan/chickpea flour-1 cup
2. Ginger garlic paste-1/2 teaspoon
3. Green chili paste-1 1/2 teaspoon
4. Cumin-1/4Th teaspoon
5. Oil-3 teaspoons
6. Salt-to taste

mix all the ingredients make stiff dough by adding little water

apply oil to hands,make round balls ,like marbles

Deep fry in oil and set a side

METHOD:

1. Heat oil in a pan and make seasoning
2. add onion and fry till light golden brown
3. Add methi leaves and cook well,add one more teaspoon of oil
4. Cook until methi roasts well
5. add remaining powders and cook for few minutes
6. add the fried marbles and cook for few minutes,sprinkle lemon juice
7. Healthy methi marbles are ready to serve

KHAJUR N SESAMESEED LADDU(DATES AND TIL LADDU)

This is a very healthy and tasty recipe made using sesame seeds and dates which is made very quickly.You can make impress the kids by wrapping this in chocolate covers or silver papers.This is my entry for priya of http://priyaeasyntastyrecipes.blogspot.com on going event
Cooking with seeds-sesame seeds

INGREDIENTS:
>>>>>>>>>>>>

1. Chopped pitted dates-1 cup


2. Roasted sesame seeds-1/2 cup


3. Dry fruits of your choice chopped -1 table spoon


4. Dessicated coconut-2 to 3 table spoons

METHOD:
>>>>>>>>

1. Grind dates along with sesame seeds and place in a bowl


2. Roast the nuts in butter and add to the dates mixture


3. Shape into laddu or desired shapes


4. Then roll the laddus in coconut powder


5. For kids to make them attractively,keep the laddu in a candy /chocolate cover and give it to them


6. Pregnant ladies should use peanut powder instead of sesame seed powder


7. if relatives give sudden surprise to you,then you can make this quick sweetrecipe