HURRAY ......................MY BLOG TURNS 1

Happy Birthday

MAIDA PAK (300 TH POST)

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

1. Maida/all purpose flour-1 cup
2. Sugar-2 cups
3. Cardamom-4
4. Ghee-250 gms

METHOD:

>>>>>>>>

1. Heat 2 spoons of ghee and roast maida and set a side


2. Make sugar syrup of one thread consistency,now to this add maida slowly and keep mixing simultaneously
3. Now add boiling ghee spoon by spoon
4. Then it starts bubbling,mix and add that maida mixture to this plate,sprinkle water to get pores
5. Sprinkle almond powder ,cut into piecers and serve

RICE FLOUR BUTTERMILK ATTU

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

1. Rice flour-500 gms
2. Salt-2 teaspoons
3. Soda-1/2 teaspoon
4. Onion chopped-1 cup
5. Chopped green chilis-2 table spoons
6. Curd/buttermilk-1 cup
7. Oil

METHOD:

>>>>>>>>

1. Take a bowl add 1 cup of rice flour and 3 cups of water


2. Boil until it reaches starch like consistency


3. To this add remaining rice flour,buttermilk and ferment for 6 hours.


4. Then add soda,salt and mix well


5. Spread a ladle full of batter and sprinkle onions,chili's and some oil

6. Serve hot with coconut chutney

.

EXTRACTING TAMARIND PULP

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

1. Tamarind-1/2 kg
2. Water-to fill the tamarind
3. Microwave safe bowl
4. Salt-4 to 6 teaspoons

METHOD:

>>>>>>>>

1. Deseed tamarind and separate into flakes
2. Wash once and put it in microwave bowl and fill water till tamarind levels
3. Microwave it for 10 minutes
4. Now blend this puree
5. Now strain this puree into a dry bowl
6. To this add salt and mix well.
7. Refrigerate it,this lasts for month and half to two

TAMARIND PUTTUKADALAI RASAM(CHINTAPANDU PAPPULA PODI CHARU)

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

1. Tamarind paste-3 teaspoons
2. puttukadalai powder-2 teaspoons
3. Ginger garlic paste-1/4Th teaspoon
4. dry chilis2
5. Sugar-1 teaspoon
6. salt-to taste
7. Turmeric-pinch
8. oil-1 teaspoon
9. curry leaves-few
10. Cilantro-1 spoon
11. Cumin ,mustard-1 teaspoon
12. C hopped onion-2 teaspoons

METHOD:

>>>>>>>>

1. Heat oil in a pan and make seasoning


2. add ginger garlic paste and fry well


3. Now add 2 teaspoons of tamarind paste and water (check sour ness and adjust water level)


4. Add dhaniya powder,sugar,salt,and turmeric


5. Dilute puttukadalai powder and add to this boiling soup


6. Finally add chopped onion and cilantro ,enjoy with steamed rice

HEALTHY DATES-PEANUT LADDU

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

1. Roasted peanuts-5o gms
2. Chopped dates-25 gms
3. honey-2 table spoons
4. Cashews-1 teaspoon

METHOD:

>>>>>>>>

1. Dry roast peanuts and blend along with dates,cashews
2. to this add honey and then
3. Make into laddu shape and serve

GOOSEBERRY CHUTNEY(AMLA CHUTNEY)

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

1. Amla-2 kgs
2. Oil-1/2 kg
3. Red chili powder-1/2 kg
4. Salt-1/2 kg
5. Mustard-1/2 kg
6. Methi seeds-50 gms
7. Turmeric-2 table spoons
8. Tamarind-1/4 kg
9. Dry chilis-10
10. Cumin and mustard-4 table spoons

METHOD:

>>>>>>>>

1. Wash gooseberries/amla and dry it
2. Put some scars with knife and fry in oil till light red colour
3. Grind methi seeds and mustard seeds together
4. Boil tamarind and extract pulp
5. Make seasoning in the oil which you used for frying amla
6. Cool it and add tamarind pulp,mustard methi powder,salt,chili powder,turmeric,amla and mix well
7. Put in airtight container and use
8. This lasts for 6 months to a year

BOTTLE GUARD CURRY

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

1. Chopped onion- medium 1
2. Chopped bottleguard medium size -1
3. Ginger garlic paste-1/4th teaspoon
4. salt-to taste
5. Desicated coconut-2 teaspoons
6. red chili powder-1 teaspoons
7. Salt-to tatse
8. Turmeric-pinch
9. Dhaniya powder-1 teaspoon
10. Oil-2 teaspoons
11. Cumin and mustard-1 teaspoon
12. curry leaves-few

METHOD:

>>>>>>>>

1. Heat oil in a pan and make seasoning


2. Add chopped onion and saute well


3. Add ginger garlic paste and fry well


4. Now add bottle guard pieces and saute for 5 more minutes

5. add water and cook till tender

6. Now add dhaniya powder,chili powder,turmeric,coconut and salt

7. Goes well with pulka and rice

MANGO LASSI

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

1. Thick mango pulp-1 cup
2. Yogurt-1/2 cup
3. Sugar-2 table spoons
4. Cardamom powder -pinch (optional)

METHOD:

>>>>>>>>

1. Blend mango pulp,thick yogurt and little sugar


2. Serve chilled


3. Sprinkle cardamom powder if you like

GARLIC PEANUT POWDER

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

1. Peanuts-1 cup
2. Red chili powder-1 1/2 tea spoon
3. Salt-to taste
4. garlic pods medium-2

METHOD:

>>>>>>>>

1. Dry roast peanuts,cool and remove the the skin
2. B lend to fine powder along with garlic pods,red chili powder and salt
3. Store it in air tight container
4. enjoy this podi with rice and other breakfast items

TIYYA MIRUPODI (HOT AND SWEET POWDER)

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

1. Dry red chilis-fist ful
2. Puttukadalai/putnalu/roasted chanadal-100gm
3. Jaggery-3 table spoons
4. Salt-to taste
5. Garlic pod -2 medium
6. Oil-tea spoon

METHOD:
>>>>>>>>

1. Heat 2 teaspoons of oil,and roast chilis and puttukadalai
2. Grind these along with salt,garlic pods,and jaggery powder
3. enjoy with break fast or steamed rice
   

SALSA

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

1. Chopped tomatoes-3 table spoons
2. Finely chopped capsicum-1 table spoons
3. Finely chopped onions-2 table spoons
4. Finely chopped garlic-1/4th spoon
5. Salt-to taste
6. Dry oregano-1/4Th spoon
7. sweet chili sauce-2 teaspoons
8. cilantro-1 table spoon

METHOD:

>>>>>>>>

1. Take a microwave safe bowl and mix onions,tomatoes ,capsicum and mix well


2. To this add chopped or crushed garlic,salt,oregano,and chili sauce(sweet flavour)


3. Add cilantro and rest it for 5 minutes


4. Put it in microwave for few seconds and enjoy with chips or nachos

MASALA DHANIYA POWDER

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

1. Coriander seeds-1 cup
2. Cumin-3 table spoons

METHOD:

>>>>>>>>

1. Heat tawa and Dry roast dhaniya and cumin and roast well


2. cool and grind to fine powder


3. you can use this powder as masala for rasams,curries to give nice flavour

AMERICAN CHOPSEY

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

1. Deep fried noodles-check the recipe posted before
2. Chopped capsicum-1/2 cup
3. Chopped onion-1/2 cup
4. Chopped carrots-1/2 teaspoon
5. Chopped spring onion-2 table spoons
6. Salt-to taste

For sauce:

1. Tomato ketc hup-2 cups
2. Salt-to tastte
3. Corn starch -1 teaspoon
4. Chili sauce-1 teaspoon
5. Venegar-1/4 Th teaspoon
6. Soysauce-2 teaspoon
7. Pepper-1/2 teaspoon

METHOD:

>>>>>>>>

1. Heat oil and add veggies,fry till tender,set a side
2. Now Take another bowl and combine all ingredients for gravy and boil,once done mix the veggies and boil for 10 minutes
3. Now in a serving bowl add fried noodles and tomato gravy and enjoy

FRIED NOODLES

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

1. Noodles- 2 packs
2. water-to boil
3. Oil-1 tea spoon
4. Corn starch-3 table spoons
5. Pepper powder-1/2 teaspoon
6. Oil-for deep frying

METHOD:

>>>>>>>>

1. Take a bowl add water and salt,when water starts boiling add noodles,once done strain water


2. Transfer immediately to cold water


3. now again strain water


4. Sprinkle corn starch , and pepper powder all over the noodles


5. mix well and cut into pieces


6. Deep fry in oil


7. You can store it in air tight container and use

when ever needed

CHAT PAT MASALA METHI CHENA

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

1. Garbanzo beans boiled-2 cups
2. kasuri methi-3 teaspoons
3. Dry crushed methi leaves-2 teaspoons
4. Cilantro-2 table spoons
5. Chopped onion-1/2 cup
6. Chopped green chilis-1 table spoon
7. Chopped garlic-1 table spoon
8. Lemon juive2 teaspoons
9. Salt-to taste
10. Chole masala-1 teaspoon
11. Cumin and mustard-1 teaspoon
12. Curry leaves-5
13. Oil-1 table spoon

METHOD:

>>>>>>>>

1. Heat oil in a pan and make seasoning


2. Add kasuri methi,dry mint,green chilis ,garlic and fry well


3. Add Onion fry well,then add chole masala


4. Add chole beans,lemon juice and garam masala


5. Garnish with cilantro and serve hot

I use Badshah-s chole masala for this recipe,u can use any of ur favourite masal

To save time you can use canned garbanzo beans,but i always prefer home made one

KOVAKKAI GARLIC MASALA FRY

INGEDIENTS:
>>>>>>>>>>>

1. Kovakai/ivy gourd/donda kai/tindora-2 cups chopped
2. Garlic pod-2
3. Red chili powder-1/2 teaspoon
4. Desicated coconut-1 teaspoon
5. Peanuts-2 table spoons
6. Salt-to taste
7. Oil-for deep frying

METHOD:

>>>>>>>>

1. Chop kovakai into circles and deep fry in oil


2. Grind garlic,coconut,chili powder and salt to a fine powder


3. Fry peanuts


4. Mix all in a bowl and serve

KARELA BUTTERMILK FRY(TRADITIONAL ANDHRA RECIPE)

Hi friends this is a very old traditional recipe which I learned from athamma ,this curry is so healthy and even more delicious

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

1. Chopped karela/kakarkaya/bitter gourd-1 cup
2. Chopped onion-1/2 cup
3. Chopped green chilis-1 table spoon
4. Turmeric-pinch
5. Jaggery-1/4 th spoon
6. Curd-2 table spoons
7. Milk-1/4Th cup
8. Daniya powder-1 teaspoon
9. Dessicated coconut-2 teaspoons
10. Oil--2 table spoons
11. Salt-to taste
12. Cumin and mustard-1 teaspoon
13. Curry leaves-4

METHOD:

>>>>>>>>

1. Heat oil in a pan and make seasoning


2. Add finely chopped karela and fry till it turns to light brown


3. Add chopped green chili's and onion pieces,cook till done


4. Add turmeric, curd,milk ,jaggery and salt


5. Cook till curry becomes dry,add dhaniya powder and coconut powder.

6. enjoy with rice

INSTANT OATS RAVVA DOSA

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

1. Oats-1 cup
2. Semolina-1 cup
3. Rice flour-1/2 cup
4. Buttermilk-2 cups
5. Cilantro-3 table spoons
6. Curry leaves chopped-2 table spoons
7. Green chili paste-1 teaspoon
8. Cumin-1 teaspoon
9. Oil
10. Salt-to taste

METHOD:

>>>>>>>>

1. Soak oats in buttermilk for 20 minutes and grind to fine paste


2. now combine rice flour,semolina, chili paste,cilantro,curry leaves,salt and oats mixture and salt


3. Add cumin and let it rest for 1 hour


4. heat tawa and spread oil,pour a ladle full of batter and fry both sides by drizzling some oil


5. Healthy oats dosa is ready to serve

CHOLE PALAK

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

1. Garbanzo beans/chole/kabuli chana-1/4 Th cup
2. Spinach-1 big bunch
3. Tomato-1
4. Onion-1/2
5. cilantro-2 table spoons
6. Ginger garlic paste-1/4Th teaspoon
7. Salt-to taste
8. Green chili paste-1 teaspoon
9. Garam masala-1 teaspoon
10. Curd2 table spoons
11. Dry chilis-2
12. Cumin-1 teaspoon
13. Oil-1 table spoon

METHOD:

>>>>>>>>

1. Soak garbanzo beans overnight in water and boil in pressure cooker till soft


2. Put spinach in hot boiling water for 4 minutes and grind to fine paste


3. Blend tomato,onion,green chili paste,ginger garlic paste,salt and cilantro


4. Heat oil in a pan and add cumin and dry chili's.

5. Add boiled beans and fry well,now add palak gravy and boil for 5 minutes,add garam masalsa and salt.,

6. Add tomato paste followed by some water and boil for 10 minutes,Add 2 tea spoons of curd and mix well.

7.Serve hot with naan or rice

BOTTLEGUARD AND SPROUTED MOONG PAKORA

Sprouts are so healthy, so try to have atleast two table spoons of sprouts in your daily food habits.Today I made bottle guard sprouted moong pakora which came out very tasty.This is my entry for priya of http://priyaeasyntastyrecipes.blogspot.com/ on going event LET'S SPROUT .


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

1. Grated bottleguard-1 cup
2. Besan/chikpeaflour-1 cup
3. Rice flour-2 teaspoons
4. Onion chopped-1 table spoon
5. Chopped spinach-2 table spoons
6. Sprouted whole moong-2 tablespoons
7. Salt-to taste
8. Garam masala-1 ts
9. Rcp-1 ts
10. Chopped green chilis-1 table spoon
11. Oil-for deep frying

METHOD:

>>>>>>>>

1. Combine all ingredients in a bowl
2. Make pakora and deep fry in oil
3. Serve hot with green chutney

MASALA AND LEMON DAL

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

1. Moongdal-1cup
2. Red dal-1 cup
3. Water-1 cup
4. Turmeric-1/8 Th spoon
5. Red chili powder-1 ts
6. Garam masala-1 ts
7. Salt-to taste
8. Green chilis-3 to 4(cerrano)
9. Onion chopped-2 table spoons
10. Oil-2 table spoons
11. Methi-1/4Th spoon
12. Curry leaves-4
13. Cumin and mustard-1/2 teaspoon
14. Lemon juice-2 teaspoons
15. Cilantro-2 table spoons

METHOD:

>>>>>>>>

1. Pressure cook dals,masala powder,chilis,salt,turmeric and cook till done
2. Heat oil and make seasoning,add methi seeds,curry leaves and add dal mixture
3. Once it get boiled add lemon juice and cilantro
   
   

MASALA PAL(MASALA DOODH)

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

1. Milk-2 cups
2. Pepper powder-1/4Th teaspoon
3. Dry ginger powder-1 teaspoon
4. Sugar-2 teaspoons

METHOD:

>>>>>>>>

1. Boil milk and add the masala powders
2. Once boiled strain and serve

MIXED VEGETABLE EGG FRY

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

1. Raw eggs-3
2. Finely chopped onion-3 tablespoons
3. Chopped capsicum-3 teaspoons
4. Chopped carrots-3 tablespoons
5. Chopped beans-3 tablespoons
6. Garam masala-1 teaspoon
7. Red chili powder-1 teaspoon
8. Salt-to taste
9. Ginger garlic paste-1/4Th teaspoon
10. Oil-3 tablespoons
11. Cumin and mustard-1 teaspoon
12. Curry leaves-4

METHOD:
>>>>>>>>>

1. Heat oil in a pan and make seasoning
2. Add ginger paste and onions
3. Once onions turns red add all veggies
4. Cook till tender
5. Add beaten eggs and cook till done
6. Add all masala and powders,salt
7. Serve hot with pulka or rice

MULI /WHITE RADISH SAMBAR

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

1. Tur dal-1 /2 cup
2. Chopped radish-1/2 cup
3. Chopped tomato-1
4. Turmeric-2 pinches
5. Tamarind paste-2 to 3 teaspoons
6. Chopped onion -2 table spoons
7. Chana dal-3 teaspoons
8. Dhaniya-2 teaspoon
9. Dry red chilis-8
10. Fresh coconut-4 table spoons
11. Sambar masala-1/2 teaspoon
12. Jaggery-1 teaspoon
13. Hing -pinch
14. Cumin and mustard-1/2 teaspoon
15. oil-4 teaspoons
16. Curry leaves-4
17. Cilantro-2 table spoons

METHOD:

>>>>>>>>

1. Roast chana dal,dhaniya,cumin,hing and red chilis with a spoon of oil and ground to fine paste along with fresh coconut and water
2. Pressure cook dal,muli,tomato,onion and turmeric with some water
3. once done add tamarind paste,sambar masala,grounded coconut paste,salt,and jaggery
4. Add some water and boil
5. Garnish with cilantro and,add seasoning and close lid immediately
6. serve hot with idly or rice

RIBBON MURUKU WITH ONION AND RICEFLOUR

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

1. Rice flour-6 cups
2. Big onion-1
3. Green chili paste-3 teaspoons
4. cumin-1 teaspoon
5. Butter-1 table spoon
6. Salt-to taste
7. Ajwain/carom seeds-1/2 teaspoon
8. Oil-for deep frying

METHOD:

>>>>>>>>

1. Grind onion to very fine paste
2. In a bowl mix all the ingredients with some boiling hot water and make fine dough
3. Make into portions
4. put the dough in muruku maker ,using ribbon muruku mould
5. Make muruku in oil and deep fry
6. Once it gets cooled ,store in air-tight container
7. Will lasts upto a month

MICROWAVE TOMATO SOUP

Tomato soup a tasty and healthy soup ,which is ideal for loosing the weight.this entry goes to srivalli of http://cooking4allseasons.blogspot.com and http://simplysara07.blogspot.com for the ongoing event MEC-SOUPS.

INGREDIENTS:

1. Ripened roma tomatoes-9
2. Carrots medium-2
3. Onion medium-1
4. Pepper powder-1/8Th spoon
5. Salt-to taste
6. Corn starch diluted in water-1/4th cup
7. Whole garam masala tied in a cloth-1/4th teaspoon
8. Red food colour-2 to 3 drops
9. Cheese-for serving
10. Toasted bread slices-4

PREPARATIONS:
>>>>>>>>>>>>>

1. To reduce time of cooking chop tomatoes and onions finely,grind carrot coarsely.
2. Apply butter to bread and cut into squares
3. Whole garam masala includes small cinnamon stick,1 cardamom and 2 cloves.just place them in a cotton cloth and make a knot
4. Take 2 table spoons of corn starch and dilute it in water,adjust according to the thickness for the soup.

METHOD:
>>>>>>>>

1. Take a microwave safe bowl and add water and chopped veggies.Micro wave till done
2. Now once the veggies are cooled strain the water and grind to a fine puree.
3. Strained water can be added to the grounded puree
4. Now place this puree in a microwave safe bowl and cook for 3 minutes add the food color,pepper powder,salt and masala cloth,and cornstarch
5. Once the soup is done take off the masala cloth and squeeze it to drop all the flavoured juices in the soup and through it out
6. Take serving bowls and pour soup,add cheeses and bread pieces while serving.As presentation is important to impress the guests
7. Enjoy the soup

IMPORTANT NOTE: Add the spices according to Ur taste level,I usually make it spicy,so please see Ur convinence for adding the spices

SWEET AND SOUR CARROT PACHADI( CHUTNEY)

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

1. Carrots-2
2. Green chilis-4 to 5
3. Cilantro-1 table spoon
4. Tamarind paste-4 to 5 small flakes
5. Garlic pods-2
6. Urad and chanadal-1 teaspoon each
7. Cumin and mustard-1/4Th teaspoon each
8. Oil-4 teaspoons
9. Hing-pinch
10. Dry chili-1
11. Sugar-3 pinches

METHOD:

>>>>>>>>

1. Chop carrots roughly and grind coarsely as if grated
2. Now heat 2 teaspoon of oil and roast chili's, and to this add carrot,coriander tamarind and garlic
3. Now Heat oil and make seasoning,once cooled first grind this seasoning along with chili's and garlic
4. Once grounded to fine powder add remaining ingredients ,sugar and blend as to mix every thing together
5. Enjoy with rice and pulkas

RAGI AND OATS IDLI (VERY HEALTHY RECIPE)

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

1. Whole uraddal-1 cup
2. Whole oats-1 cup
3. Ragi flour-1 cup
4. Fenugreek seeds-1/4Th teaspoon
5. Salt-to taste

METHOD:
>>>>>>>>

1. Soak uraddal and methi seeds in hot water for 3 hours
2. Wet the oats and grind along with uradal to a fine paste
3. Once done add ragiflour and salt and mix well with a spatula
4. Ferment it till the batter puffs up
5. Pourthe idli batter in a microwave idli maker and cook for 4 minutes
6. Or else cook in idli maker on stove until done
7. Serve this soft idlis along with your favourite chutney and sambar
   

INGREDIENTS FOR PEANUT COCONUT CHUTNEY:
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Roasted peanut powder-3 table spoons
2. Dry or fresh grated coconut-4 table spoons
3. Roasted chanadal/puttu kadalai/putnalu-2 table spoons
4. Roasted green chilis-3 to 4
5. Garlic pod-1
6. Turmeric-pinch
7. Salt-to taste
8. Dhaniya powder-1/2 teaspoon
9. Cilantro-1 table spoon
10. Oil-for seasoning
11. Urad dal-1 teaspoon
12. Cumin,mustard-1/4Th teaspoon
13. Curry leaves-10

METHOD:

1. Grind all the ingredients by adding some water and make to a fine paste
2. Make seasoning and add to the chutney

PULLA ATTU (BUTTER MILK DOSAI)

Pulla (sour) attu(dosa) is a tasty recipe ,it is so simple and delicious recipe.I added cucumber(kerai),to get good taste for this dosa.the ingredients are

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

1. Idli batter (made with idli rice)-4 cups
2. Rice flour-2 cups
3. Sour curd-2 cups
4. chopped cucumber-3 table spoons
5. Chopped onion-3 table spoons
6. Cilantro chopped-1 table spoon
7. Salt-to taste
8. Cumin-1/2 teaspoon
9. oil-for roasting dosa

METHOD:
>>>>>>>>

1. In a bowl combine curd,veggies and salt and rice flour and keep it a side for an hour
2. Mix it with idli batter,add water if needed
3. now heat a skillet and apply oil.
4. Pour a ladle full of batter and spread dosa
5. Sprinkle oil both sides
6. roast the dosa if you want more crispy and serve hot
   

KAJU METHI ONION PAKORA(ON A RAINY DAY)

hi friends ,today it was so cold and drizlling,so it was time to prepare nice hot hot snacks,so I made this pakora.I tried by adding healthy ingredients,finally they came out delicious.so the recipe begins here

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

1. Onion chopped length wise-1 cup
2. Kasuri methi(dried fenu greek leaves crushed)-1/4Th cup
3. Chopped curry leaves-2 table spoons
4. Cashews chopped into small bits-3 table spoons
5. Garam masala powder-1/2 teaspoon
6. ginger garlic paste-1/4th teaspoon
7. red chili powder-1/4th teaspoon
8. salt-to taste
9. Turmeric-pinch
10. Ajwain/vamu/carom seeds-1/4th teaspoon
11. besan/chik pea flour/chenagapindi-3 to 4 table spoons
12. Rice flour-2 teaspoons
13. Oil-for deep frying

METHOD:
>>>>>>>>

1. combine all ingredients in a bowl,
2. When mixing all ingredients with hands,onions releases water,so add water if needed only
3. Then add 2 teaspoons of hot oil,and mix with spoon
4. Now make pakoras and deep fry
5. Enjoy............................