ALOO TIKKI

1. Boiled and mashed potato-2cups
2. Turmerci-1/2 ts
3. Ginger finely chopped-1/ts
4. finely chopped-green chilis-2 tbs
5. Finely chopped cilantro-2tbs
6. Finely chopped mint-1/2ts
7. Cumin-1ts
8. Oil-2tbs
9. Salt-1teaspoon
10. Amchur-1/2 teaspoon
11. Chat masala-1teaspoon
12. corn starch-2 tbs
13. Bread crumbs-2tbs

PREPARATIONS:

ANDHRA RUCHULU

1. heat oil in a pan add cumin,ginger and green chilis,turmeric and fry well
2. Now add mashed potato and the powders,mix well
3. Cool and add corn starch and bread crubs then make into small balls ,then flatten it

METHOD:

1. Heat tawa and fry the patties botb sides with oil
2. Serve hot with ketchup

POTATO CORN BALLS

INGREDIENTS:

1. Boiled and mashed potato-2 cups
2. finely chopped onoin-3 tbs
3. Ajwain/carom seeds/vamu-1/2 ts
4. Sesame seeds-2 ts
5. Green chilis finely chopped-2 ts
6. Redd chili powder-1 ts
7. Finely chopped mint-3 tbs
8. Lemon juice-2 teaspoons
9. corn flakes(available in Indian grocery store)-1 cup crushed
10. Corn starch-3 tbs
11. All purpose flour/maida-2 ts
12. Salt-to taste
13. Chat masala-2 ts
14. Pavbhaji masala-2 ts

PREPARATIONS:

ANDHRA RUCHULU........

1. Except corn flakes combine all the ingredients

METHOD:

1. Divide the mixture into small balls
2. roll  each ball in cornflakes and press firmly with hand 
3. Deep fry in oil till golden brown
4. Serve hot with tomato ketchup

MOONGDAL CABBAGE VADA

TELUGU-pesarapappu-cabbage vadalu, TAMIL-pasiparuppu cabbage vadai

INGREDIENTS:

1. Moong dal soaked and grinded paste-2cups
2. Rice flour-1/2 cup
3. Cornflour-2 ts
4. finely chopped onion-1/2 cup
5. finely chopped cabbage-1/2 cup
6. Finely chopped cilanto/coriander leaf/kothimeeru-1/4 th cup
7. Finely chopped mint-2 tbs
8. Finely chopped curry leves-10
9. Green chili paste-2 ts
10. Ginger garlic paste-1 ts
11. Turmeric-1/4th ts
12. Salt- to taste
13. Fennel seeds/saunf/sompu-1ts
14. Caram seeds/ajwain/vamu-1 ts
15. oil-for Deep frying

PREPARATIONS:

1. soak dal for 1 hour in water ,strain the dal
2. To this add green chili paste,salt and blend to fine paste

METHOD:

1. Combine all ingredients in the bowl
2. wet your hands and take a table spoon of mixture in hand then press like vada
3. Slowly drop the vada in oil and deep fry
4. Repeat the same process and deep fry in batches
5. fry till golden brown
6. Serve hot with ketchup

NOTE:

1. If you feel the batter is loose,add some rice flour and corn flour
2. these vada's are light compared to vada made with chik pea flour....stomach feels light
3. Person's who are having digestion problem can eat this vada....these are easily digestible

VEGGIE CROQUETTES

INGREDIENTS:

1. Boiled and mashed potatoes-3 cups
2. Grated carrot-1/4th cup
3. Finely chopped green bell pepper-1/4th cup
4. Chopped coriander leaves-4 tbs
5. Minced garlic-1 ts
6. Chat masala-1ts
7. Red chili powder-1ts
8. Salt-to taste
9. all purpose flour or maida-3 tbs
10. Corn flour-3tbs
11. Roasted vermicelli made into coarse powder-1 cup
12. Oil-for deep frying

METHOD:

ANDHRA RUCHULU

ANDHRA RUCHULU

ANDHRA RUCHULU

1. In a bowl combine all ingredients except oil and vermicelli powder
2. Mixture should be hard not too soft ,other wise croquettes will break
3. Now divide the portions into various balls
4. Take each ball and shape like a oval and refrigerate for 2 hours
5. Now take each oval shaped ball and roll in the vermicelli powder
6. Remove excess powder by rolling i hand
7. Repeat same process for the remaining balls and deep fry till done
8. It looks light weight whe completely fried
9. Yummy and delicious croquettes are ready to serve with tomato sauce

FRIED TOFU SQUARES

This is so simple and easy to make protein rich snack

INGREDIENTS:

Extra Firm tofu-1 pack

1. Red chili powder-/2 tea spoon
2. Salt-to tastGaram masala-1/2 tea spoon
3. Black pepper powder-1/2 teaspoon
4. Oil-2 teaspoons
5. Butter-1/4th teaspoon

ANDHRA RUCHULU

METHOD:

1. Heat butter and oil in a pan and add the diced tofu
2. Fry to golden brown until it turns crisp
3. Finally sprinkle all the powders

VEG BULLETS

INGREDIENTS:

1. Boiled potato mashed-1 cup
2. Finely chopped green bell pepper-1/2 cup
3. Grated carrot-1cup
4. Finely chopped cilantro-2 tbs
5. Salt-to taste
6. Green chili paste-1 ts
7. Chat masala-1 ts
8. Ginger garlic paste-1 teaspoon
9. maida-3 tbs
10. Corn starch -3 ts
11. Rice flour-3 tbs
12. Bread crumbs-4 tbs
13. Oil -for deep frying
14. Garam masala-1/2ts

ANDHRA RUCHULU

METHOD

1. IN a large mixing bowl combine all ingredients except oil and rice flour
2. Mix to a fine dough and make into small balls
3. Now take each ball and roll like a bullet and dust the rice flour 
4. Roll in your hands to remove excess rice flour
5. Deep fry in hot oil to nice golden brown colour
6. Serve hot with tomato ketchup or green chutney

RIBBON MURUKU

INGREDIENTS:

1. Besan flour/chikpea flour/chenaga pindi-1 cup
2. Rice flour/biyyapu pindi-1 cup
3. Pepper powder/miryala podi-1/2 ts
4. Hing/asafoetida/inguva-1/8th teaspoon
5. Roasted jeea/veyinchina jilakarra-1 ts
6. Salt-to taste
7. Oil-1 ts
8. Melted butter/venna-1ts
9. Oil-for deep frying

METHOD

• Heat oil in a kadai
• Now combine all ingredients,add some water and mix like muruku dough
• Now in a muruku mould use ribbon mold and set it
• Fill the dough in muruku maker and gently press in hot oil and fry until crisp
• Store in air tight container to keep them crisp

TORTILLA SAMOSA(yummy and quick potato samosa)

hi friends.....if you have potato curry and the left over tortillas or pulkas ,you can try this tasty and quick samosa for evening snack
This will be even great idea for parties .....just make the basic potato stuff and buy some tortillas from grocery store.You can make many tasty samosa's in less time.Hope you all enjoy this recipe.


INGREDIENTS

1. Alu curry    alu curry recipe(please click on the link to get alu curry recipe)
2. Tortillas/pulka-6
3. Maida/all purpose flour-4 tbs
4. Oil-for deep frying

PREPARATIONS

• Cut the pulka or tortillas into two halves and set a side
• mix maida with some water and make fine paste
• Heat oil for deep frying in medium flame......because you should fry on low-medium flame 
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METHOD:

1. Take one half of pulka or tortilla and apply maida paste to the edges and then roll like a cone
2. stuff the potato curry and seal the edges...
3. Repeat the same process to make remaining samosa's
4. Deep fry in oil and serve hot with ketchup

CHEESY POTATO QASEDILLA

INGREDIENTS:

1. Store bought tortillas-1 pack or regular home made maida chapathi-6
2. Alu curry for stuffing-2 cups
3. Mexican grated cheese or any of your favourite cheese
4. Grated carrot-1cup
5. Chopped onion-1 cup
6. Chopped cabbage-1 cup

METHOD:

1. Place a tortilla on that spread 2 table spoons of alu curry and sprinkle the grated cheese,grated carrot,chopped cabbage and chopped onion
2. Now cover this with another tortilla
3. And now place this on the qasedilla maker and fry until it turns crisp
4. Now cut into triangles and serve hot

METHOD2-USING TAWA

1. If you are not having QASEDILLA MAKER you can use TAWA
2. Heat tawa on put the qasedilla tortillas spread potato curry and sprinkle grated cheese  ,chopped onion,chopped cabbage and grated carrotand cover with another tortilla and cook until cheese melts and it turns crisp
3. Now cut into triangles and serve hot with ketchup

ALU BONDA (TELANGANA SPECIAL)

INGREDIENTS:

1. Alu curry-1 cup

BATTER

1. Besan flour-1/2 cup
2. Rice flour-1/4th cup
3. Salt-to taste
4. Red chili powder-1/2 ts
5. Cumin-1/2 ts

METHOD:

1. Combine all ingredients with some water
2. Mix to make nice batter of medium consistency
3. Now make alu into balls
4. Dip each ball in batter and slowly drop in the hot oil
5. And fry till golden brown
6. Serve got

SABUDANA VADA(TAPIOCA VADA) TELANGANA SPECIAL

INGREDIENTS:

1. Sabudana or tapioca pearls-1 cup
2. Curd 3/4th cup
3. Rice flour-just to bind the vada
4. Green chili paste-1 ts
5. Chopped onion-1/2 cup
6. Chopped cilantro/coriander leaves-3 tbs
7. Cumin-1 ts
8. Salt-to taste
9. Oil-for deep frying
   
    
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PREPARATIONS:

• Soak tapioca in curd for 2 to 3 hours until they turn soft and set a side

METHOD:

1. Combine all ingredients in a bowl
2. take little dough press like a disc/vada shape and then deep fry
3. serve hot with ketchup

SAGO VEG BULLETS(SABUDANA VEG BULLETS)

INGREDIENTS:

1. Tapioca pearls/sago/sabudana soaked-1/2  cup
2. Boiled mixed vegetables-3/4th cup
3. Maida/all purpose flor-1 tbs
4. Corn starch-2 tbs
5. Ginger garlic paste-1/2 ts
6. Green chili paste-1/2 ts
7. Coriander leaves-1 tbs
8. Boiled and smashed potato-1/4th cup
9. Salt-to taste
10. Oil-for deep frying
11. Curry leaves chopped-1 tbs
12. Sesame seeds-1 tbs

METHOD:

1. In a mixing bowl combine all the ingredients and mix well to a fine dough,if moisture is required wet your hands and mix
2. Now take a table spoon of this mixture and shape like a bullet
3. prepare all the veg sago bullets
4. Gently place in the hot oil and fry on medium flame slowly until it turns to golden colour
5. Serve hot with green chutney or tomato ketchup

LEAFY-GOBI FRITTERS

INNGREDIENTS:

1. Cauliflower florets- 1 medium
2. Besan-1 cup
3. Rice flour-2 tbs
4. Curry leaves chopped-2 tbs
5. Mint chopped-2 tbs
6. Coriander leaves-3 tbs
7. Spring onion chopped-1/2 tbs
8. Onion chopped-2 tbs
9. Ginger garlic paste-1 ts
10. Red chili powder-1 ts
11. Turmeric-1/8th ts
12. Salt-to taste
13. Oil-for deep frying

METHOD:

ANDHRA RUCHULU-LEAFY-GOBI FRITTERS

1. Combine all ingredients in a mixing bowl wet your hands and,the mixture should be coated to gobi florets
2. Now heat oil in kadai and place each floret in oil gently and deep fry till golden colour
3. Serve hot with tomato ketchup

SABUDANA KICHIDI-TAPIOCA PEARLS KICHIDI

INGREDIENTS:

1. Sabudana/tapioca pearls-1 cup
2. Boiled potato cubes-1 cup
3. Chopped green chilis-2 tbs
4. Chopped onion length wide-1 cup
5. Coriander leaves-4 tbs
6. Roasted and crushed peanuts-3 tbs
7. Oil-4 tbs
8. Cumin mustard-1/2 ts
9. Urad and chenadal-1/2 tbs
10. Curry leaves chopped-2 tbs
11. salt-to taste
12. Lemon juice-2 ts
13. Turmeric-1/4th ts

PREPARATIONS:

1. Wash tapioca pearls and set a side after few hours the pearls become soft
2. Check in middle if it requires some water sprinkle little and mix

METHOD:

ANDHRA RUCHULU-SAABUDANA KICHIDI

• Heat oil in a pan add dals and seeds when it turns light brown add onion and cook till done add chilis and fry for seconds
• add potato cubes salt and turmeric cook for 5 minutes
• now add the tapioca pearls and crushed peanuts and mix well
• Finally add lemon juice and coriander leaves mix and serve

CRISPY VEG SAMOSA

INGREDIENTS:

1. Samosa pastry sheet pack
2. All purpose flour-2tbs  mix water and make paste
3. Oil- for deep frying

MIXED VEG STUFFING INGREDIENTS:

1. Boiled and smashed potato-2 cups
2. mixed veg boiled-1/2 cup
3. Ginger garlic paste-1 ts
4. Roasted sesame seeds/til/nuvvulu-1 tbs
5. Finely chopped green chilis-3 to 4
6. Red chili powder-1/4th ts
7. Roasted dhaniya powder-1/2 ts
8. Turmeric powder-1/2 ts
9. Curry leaves-4
10. Cumin powder roasted/jeera powder-1/2 ts
11. Finely chopped coriander leaves-4 tbs
12. Salt-to taste
13. Oil-2 tbs
14. Cumin and mustard seeds-1 ts each

METHOD :

ANDHRA RUCHULU-SAMOSA

1. Heat oil in a pan add cumin mustard sesame seeds and curry leaves and add chopped onion and fry till golden brown
2. Now add ginger garlic paste and mix well
3. After few seconds add mixed veggies and fry for a minute add all the spices and powders
4. And finally smashed potato and cook thoroughly finally add coriander leaves and mix

METHOD TO MAKE SAMOSAS:

ANDHRA RUCHULU-SAMOSA

1. Put the pastry sheets out side for 2 hours(room temperature),it helps to separate each pastry sheet easily
2. Now take each sheet apply flour paste and fold it and roll into a cone stuff 1 ts of veg mix close the tip by folding it (just like mehandi cone)
3. Repeat the same process for remaining sheets and make samosas
4. Deep fry till golden brown and serve hot with tomato ketch up or green chutney

KATORI CHAT(KIDS SUMMER SPECIAL RECIPE)

INGREDIENTS:

1. Wheat flour-1/2 cup
2. All purpose flour-1/2 cup
3. Nigella seeds/kalonji-1/4th ts
4. salt-to taste
5. Onion-5 tbs
6. Coriander leaves-2 tbs
7. Chopped tomato-2 tbs
8. lemon juice-8ts
9. Chopped dates-1/8th ts
10. Chat masala-1/8th ts
11. Red chili powder-1/4th ts
12. Salt-to taste
13. Grated mango-1/8th ts
14. Oil for frying katoris

PREPARATIONS:

1. Mix flours,salt and nigella seeds and crumble it by adding 1 ts oil and knead to soft dough by adding enough water
2. set a side for 30 minutes by covering it with a lid
3. Now divide the balls and roll each ball into puri
4. Now take a round spatula(guntha spoon) and place each puri in that and put that spatula in hot oil until each katori separates from the spatula and fry till crisp on both sides
5. Make remaining katoris and fry in oil
6. Cool and store in air tight container
7. It remains fresh for many days just like store bought puri of panipuri

METHOD TO MAKE KATORI CHAT

1. Now mix all the remaining ingredients in a mixing bowl
2. Now take a serving tray and place all the katoris
3. Add the chat mix to fill each katori ,to it with tomato ketchup if desires
4. Serve immediately

SEASONED MASALA SPROUTS-HEALTHY SNACK

INGREDIENTS:

1. Mixed sprouts-1 cup(i took horse gram,black eyed peas,green gram for sprouts
2. Tandoori masala-1/4th ts
3. Red chili powder-1/8th ts
4. Black salt-1/8th ts
5. Salt
6. Oil-2 ts

ANDHRA RUCHULU-SEASONED MASALA SPROUTS

METHOD:

1. Heat oil in  a pan add the sprouts fry for 2 to 3 minutes or until cooked
2. Sprinkle the powders mix and serve

 

CRUNCHU KABULI CHENA-TIMEPASS KHANA

INGREDIENTS:

1. Garbanzo beans/kabuli chena-2 cups
2. Red chili powder-1/8th ts
3. Black salt/kala namak/nalluppu-1/8th ts
4. Salt-to taste
5. Amchur/dry mango powder-1/8th ts
6. Oil-for frying

ANDHRA RUCHULU-CRUNCHU CHENA

METHOD:

1. Soak chena in water overnight then drain
2. Place it on a paper towel to absorb moisture
3. heat oil and deep fry chena till crunchy
4. Sprinkle powders and serve

If you are more health conscious heat 2 tbs of oil in a pan and place the chena and saute for 6 minutes and sprinkle the powders and serve hot

CRISPY CABBAGE PAKORA

INGREDIENTS

1. Grated cabbage-2 cups
2. Chik pea flour/besan-2 tbs
3. Red chili powder-1 ts
4. Crushed dhaniya-1/8th ts
5. Salt-to taste
6. ajwain1-8th ts
7. Sesame seeds-2 tbs
8. Oil -for frying

ANDHRA RUCHULU-CRISPY CABBAGE PAKORA

METHOD:

1. Combine all ingredients in a container ,add more flour if needed
2. As cabbage release moisture while mixing it is enough for making pakoras if water is required wet you hands and mix but donotpour directly
3. Heat oil and drop the pakoras with spoon
4. Serve with green chutney or tomato ketchup

IDLI SPROUTS CHAT-EVENING SNACK

INGREDIENTS:

1. Idlis-6
2. Mint-2 tbs
3. Coriander leaves-4 tbs
4. Pomegranate seeds-2 tbs
5. Sev -2 tbs
6. Oil-2 tbs
7. Cumin mustard-1 ts
8. Hing-pinch
9. Red chili powder-1/8th ts
10. Dry chilis chopped-2
11. Lemonjuice-1/2 ts
12. curry leaves-4
13. Moong sprouts-4 tbs

andhra ruchulu-idli chat

 

 

METHOD:

1. Heat tawa and grease oil and roasted the idlis both sides till brown colour
2. Chop into fine pieces and set a side
3. heat remaining oil and add seeds hing,curry leaves dry chilis with off the flame
4. To this add idli pieces,powders,salt,and tranfer to serving bowl
5. sprinkle lemon juice,sev,moong sprouts and pomegranate seeds and serve immediately