Gobi Manchurian

Ingredients:

• Cauli flower     1(medium cleaned and broken in to florettes)
• Spring onions    3 tsp  finely chopped
• Ginger              1" inch finely chopped
• Garlic                 4 pods finely chopped
• Crushed red chillies   1tsp
• Maida               1/4 cup
• Corn flour          3 tsp
• Red chilli sauce  2 tspS
• Green chilli sauce 2 tsp
• Corn flour   1 tsp(mixed with water)
• Oil           to deep fry 
• Soya sauce  1/2 tsp
• Vinegar        1/2 tsp
• Ajino Motto  pinch
• Sugar   Pinch
• Milk            1 tsp
• Salt             to tatse
• Cilantro chopped  to garnish
• Green chillies sliced

Method:

1. Boil the cauli flower florettes for 3-4 minutes in plenty of water,to which a tsp of milk has been added
2. Drain and pat dry on a clean cloth.
3. Make a thick batter out of maida and corn flour,adding salt to tatse.
4. Dip the florettes in batter one by one and deep fry on a hot oil and keep aside by placing on paper towel.
5. Now a pan and heat 3 tsps of oil and add ginger,garlic,soya sauce,vinegar,ajino motto,red chilli sauce,green chilli sauce and stir it and fry for 3 mints.
6. Now add sugar and corn flour(mixed with water) and stir continuously and thicken the sauce.
7. Finally add the freid florettes and saute it once.
8. Garnish with spring onions chopped,crushed red chillies and garnish with chopped cilantro and sliced chillies.serve hot.

Vegetable Manchurian

Ingredients:
Vegetable balls:

• Cabbage              2 cups(shredded finely)
• Carrot                  3(grated)
• Onions                  1(finely chopped)
• Garlic pods           5(finely chopped)
• Green chillies         2(finely hopped)
• Ajino motto           1/2 tsp
• Soya sauce            1/4 tsp
• Corn flour              3 tsp
• Maida                   5 tsp
• Pepper powder     1/2 tsp
• Salt                      to tatse
• Water                Required
• Oil                     to deep fry

For The Sauce:

• Oil                 2 tsp
• Capsicum      1/2  finely chopped
• Onion            1 finely chopped
• Green chilli     1 chopped
• Garlic flakes    5  chopped
• Ginger             1" inch chopped
• Corn flour        1/2 tsp(dissolve in little water)
• Ajino motto     1/4 tsp
• Tomato sauce   1tsp
• Red chilli powder  1/2 tsp
• Salt              to tatse
• Sugar      Pinch
• Water          required
• Spring onions and cilantro    to garnish

Method:

1. Mix all the ingredients except oil mentioned under "balls"  in a wide bowl.
2. Add water for binding if necessary.Make a dough.
3. Make lemon sized balls and deep fry in a oil.Drain in a paper towel.
4. In kadai take some oil and let it heat and then add onions,capsicum,chillies,ginger,garlic and saute well.
5. Then add red chilli powder,ajino motto,soya sauce,tomato sauce and salt.Mix well and simmer for few mins.
6. Lastly pour the corn flour paste,a pinch of sugar and required water.
7. Allow it to boil and thicken.Just before serving add the prepared veg balls in the sauce and saute it for  2 to 3 mins.
8. Finally garnish with spring onions and cilantro chopped.
9. Serve hot.

Moong dal aloo punugulu(pesara aloo punugulu)

Ingredients:

• 1 cup split moong dal
• 1 cup potatoes boiled peeled and shredded
• 2 tablespoon finely chopped cilantro 
• 1 green chilli finely chopped
• 1/4 cup onion chopped finely
• 1 tablespoon finely grated ginger
• 1 teaspoon cumin seeds 
• Pinch of baking soda
• Salt to taste
• Oil to fry

Method:

1. Wash and soak dal in water for 5 to 6 hours.
2. Grind dal coarsely using very little water.
3. Add all the ingredients to the dal batter,potatoes,cilantro,green chilli,ginger,onion,cumin seeds,and salt,beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard.
4. Heat the oil in a frying pan on medium high.
5. Place about 1 tablespoon of batter into the oil.Fry the vada in small batches. Fry vadas until golden-brown all around.
6. Moong Dal Vada should be crispy from outside and should be soft inside.
7. Serve them hot with tomato chutnet or tomato sauce.

Chegodi's

Ingredients:

• 1 cup Rice Flour(Home made.soak ric efor 24hrs,drain water and let it dry for some time and then powder it)
• 1 cup Water
• 1 tsp Split Yellow Moong dal
• 1 tsp Cumin Seeds
• Pinch of baking soda
• 1 tsp  Sesame Seeds
• 1 tsp Chilli powder
• 1 tbsp Ghee or oil
• Salt to taste
• Oil for deep frying

Method:

1. Soak moong dal in water for half hour to 1 hour.
2. In a deep bottom pan,boil water, then add salt,baking soda, ghee and moong dal.
3. Bring it to boil,simmer and place aside and slowly add the rice flour and also add few tsps of the hot oil. Using a rolling pin or the ladle, mix the flour with water by stirring it well. 
4. Once the dough is cool, add chilli powder, sesame seeds,mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference.
5. Heat a pan with oil for deep frying. Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope..
6. Bring the two ends to together and press to form a rope. Ensure the ends are firmly pressed as not to give out during frying.
7. Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried. Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface,then lower the flame to medium
8. And cook till you get a golden colour on the chakodis.

Papdi

Ingredients:

• 1 cup all purpose flour (maida or plain flour)
• 1/4 cup semolina flour (sooji)
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1/3 cup + 2 tablespoon lukewarm water

Method:

1. In a bowl mix flour, sooji, salt and oil.
2. Add the water a little at a time while kneading until it forms a firm dough
3. Cover the dough and set aside for 15 minutes or more.
4. Divide the dough into about 3 equal parts.
5. Take one section of the dough and roll  fairly thin about thickness of dime. Do the same with the remaining 2 parts.
6. Prick firmly the rolled dough about 1/4 inch apart with a fork, (this is done so the papdi do not puff while frying) 
7. Heat the oil in a frying pan on medium heat.
8. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should sizzle right away but come up to the surface slowly. If the dough rises immediately, let the oil cool slightly and try again.
9. Make sure to place just enough papdi to cover top of the oil in the frying pan in a single layer. Don’t overcrowd.  Fry the papdi until both sides are a light golden-brown.
10. Remove cooked papdi and  transfer to a plate.
11. Continue cooking the remaining papdi in batches.

Bhel Puri chaat

Ingredients:

• 3 cups puffed rice (murmura) 
• 1 cup fine sev
• 1/4 chopped onions
• 1 cup papdi broken in small pieces (recipe you can find on my blog) 
• 1/2 cup of chopped boiled potatoes
• 1/2 cup of chopped tomatoes remove the seeds
• 2 tablespoons chopped cilantro
• 1/2 teaspoon salt (or to your taste)
• 4 tablespoon of cilantro chutney
• 4 tablespoon of tamarind chutney

For Garnish:

• 1/4 cup fine sev
• About 2 tablespoons lemon juice

Method:

1. In frying pan over medium heat dry roast the puffed rice for 3 to 4 minutes. Let it cool.
2. Combine the dry ingredients puffed rice, sev, papdi and salt together mix well. Keep aside till ready to serve.
3. Mix chopped potatoes,tomatoes,onion, cilantro and keep aside.
4. When ready to serve mix dry ingredients and potato mix.
5. Add cilantro and tamarind chutneys to your taste making sure chutneys should coat the Bhel Puri.
6. Garnish with sev and drizzle the lemon juice to taste.
7. serve immediately.

Aloo sev

Ingredients:

• Potatoes   4
• Gram Flour 2cups
• Cinnamon  Small Piece
• Cloves   8
• Black Pepper  1tsp
• Asafoetida    A Pinch
• Turmeric Powder    1/2tsp
• Salt   to tatse
• Oil  For Deep Frying

Method:

1. Wash potatoes & keep them aside.Boil the potatoes and  Peel the boiled potatoes and grate them using a grater.  
2. Make the spice powder using a mixie.Make fine powder of cinnamon, cloves and black pepper.Make sure the powder is fine.
3. Heat a pan and add sufficient oil to deep fry the aloo sev.While the oil is getting hot prepare the dough.
4. Take a mixing bowl and add gram flour, turmeric powder, salt, asafoetida and freshly ground spice powder. Mix all well with fingers and add grated potatoes. Mix well to form dough. No need to add any amount of water as the moisture in boiled potatoes would be sufficient to make the dough. Scrape the sticky mixture in between using a plate or a spoon or ladle and make the dough.
5. Use any sev press or sev maker and make aloo sev. Wet palm with water and take a portion of the dough and form into cylindrical shape. 
6. Fill the dough into the cylindrical mould and close the lid. When the oil is hot enough start making aloo sev.
7. Using sev mould turn in a spiral shape just like karapoosa or chakralu.. Fry the aloo sev on medium flame till one side is slightly crisp. 
8. Then turn with a ladle and fry on high flame till the other side turns crisp. Remove the fried aloo bhujia from oil using a slotted ladle and place it on the paper napkin to soak excess oil. 
9. Repeat the process of pressing the sev in hot oil and frying it till all the dough is used up.Cool the aloo sev to room temperature to become extra crisp and store them.

Peanut tadka

Ingredients:

• 1 cup Peanuts/Groundnuts
• 3 tbsp finely chopped raw Mango
• 2-3 tbsp grated fresh Coconut
• 1/2 tsp Green chilli paste
• A sprig of Curry leaves
• 1 tsp Urad dal
• 1/2 tsp Mustard seeds
• a pinch of Asafoetida
• 1-2 tsp Oil
• Salt to taste

Method:

1. Soak groundnuts in water for 1-2hrs and pressure cook them with salt for 1 whistle until they are soft.Drain them and keep aside
2. Heat oil in a kadai and crackle mustard seeds and add urad dal and fry until they turn brown.
3. Add curry leaves,green chilli paste and hing and fry for few seconds.
4. Add drained groundnuts,salt and fry for a minute.
5. Add grated coconut and finely chopped raw mango it to and mix well.Remove it from stove.
6. Serve it with a meal or as an evening snack.

Spicy Puffed Rice(Karam Murmaralu)

Ingredients:

• 5-6 cups Murmaralu/Puffed rice
• 1/3 cup Groundnuts
• 1/3 cup Fried gram(Dalia)
• 4-5 Green chillies,cut into lengthy and thin pieces
• 1/2 tsp Turmeric powder
• 1/4 cup Curry leaves
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 2-3 tbsp Oil
• Salt to taste
• Lemon juice  6 tsp
• Grated carrot 1/2 cup
• Cilantro chopped 1/4 cup
• Onions finely chopped  1/4 cup
• Tomato   1/4 cup

Method:

1. Clean the murmur and keep them aside.Use fresh and crisp murmur for the recipe.
2. Dry roast ground nuts and remove the skin and keep them aside.
3. Clean and dry the curry leaves on a kitchen napkin.
4. Heat oil in a big kadai and crackle mustard seeds and cumin seeds.
5. Add slit green chillies and fry until they are crisp.
6. Add fried gram,roasted ground nuts,curry leaves and fry well for a couple of minutes.
7. Now add turmeric powder,Salt  in to it and mix well.Immediately switch off the flame.
8. Add murmur and mix well until the masala coats the murmur.
9. Now switch on the flame again and roast the murmur for 2-3 minutes on low flame.This will make murmur more crispy. Now switch off and  finally sprinkle lemon juice,carrot,tomato,cilantro,onions and mix well.

Crispy Rice balls

Ingredients:

•     Boiled rice 1 cup
•     Onion 1
•     Green chillies 4-5
•     Red chilli powder 1 tsp
•     Rice flour             2 ts
•     Cumin powder 1 tsp
•     Bread slices      3 to 4
•     Cooking oil for frying
•     Salt to taste

Method:

1. Mix all the ingredients in cooked rice except cooking oil.
2. Mashed properly and prepare a smooth mixture.
3. Make small balls of equal size.
4. Heat oil in a cooking pan.
5. Deep fry till golden brown.
6. Crispy rice balls are ready.
7. Serve hot with chilli sauce and ketchup.

Chekkalu

Ingredients:

• 1 cup fresh Rice flour(soak rice for 24hrs drain water and powder it)
• 1/4 cup Chana dal(or moong dal or both)
• 2 tbsp Sesame seeds
• 3-4 Green chillies
• 3/4" Ginger
• 2 tbsp finely chopped Curry leaves
• 1/2 tsp Red chilli powder
• 1 tbsp Butter,softened at room temperature
• Salt to taste
• Oil,to deep fry

Method:

1. Soak chana dal for 2-3hrs.Drain well.You can use moong dal or a mix of both for this,they add nice taste to chekkalu.
2. Grind green chillies and ginger to a coarse paste in mixer.
3. In a big bowl mix rice flour with salt.
4. Add ground ginger-green chilli mixture,sesame seeds,torn curry leaves,soaked and drained chana dal,red chilli powder and butter and mix well thoroughly.
5. Just sprinkle few drops of water (1/4 cup approx) and knead into a dough.Do not add more water,use little amount amount of water just to combine to a dough.Knead well.If you take a small ball and try to flatten on ur palm it should crack at the ends which indicates right consistency.
6. Take a plastic sheet and smear oil over it.
7. Mean while heat oil in a kadai over medium heat to its smoking point.
8. Take a very tiny gooseberry sized ball and flatten it using your palms to a disc,on the greased sheet.Repeat the process and make 6-7 for a batch.Prick them using a fork which ensures that they don't puff up in oil.
9. Drop them carefully from sides of the kadai taking care that they don't get fold while dropping into oil and fry them and turn them to the other side and fry until golden brown in color.Always fry in medium hot oil otherwise low heat will result in very hard chekkalu and high heat will result in soft chekkalu.It is always better to taste in between to check whether you are getting the right crispiness or not.
10. Drain them on kitchen napkins to remove excess oil.When you fry them they would have light golden color which turns out deep dark brown in color after they become cool and they also become more crunchy afterwards.
11. Cool them and store them in air tight container.
12. Serve as a evening snack.

Dahi poha

Ingredients:

• 1 cup thin variety Poha(flattened rice)/Avalakki
• 1 1/2 cups fresh thick creamy Curd
• 2 tbsp grated fresh Coconut
• 1/2" Ginger,finely chopped
• 3-4 Green chillies,slit
• 1-2 Red chillies
• 2 tbsp chopped Coriander
• 5-6 Cashew nuts,broken
• A sprig of Curry leaves
• 1 tbsp Chana dal
• 1 tsp Urad dal
• 1/2 tsp Mustard seeds
• Salt to taste
• 2 tsp Oil

Method:

1. Clean and wash poha and remove all the water and let it sit for 7-8 mins.As we are using thin poha it does not need much water to get soaked.If you are using thick poha add some water while soaking it.
2. Beat curd nicely with salt and add to the soaked poha and mix gently,otherwise it would become mushy.If you need more curd to mix it feel free to add acccording to your wish.Keep this aside again for 10-12 mins.
3. Heat oil in a small kadai and crackle mustard seeds.
4. Add chana dal,urad dal and fry until they turn slight red in color.
5. Add slit green chillies and fry until you see blisters forming on them.
6. Add red chillies,curry leaves,cashew nuts and raisins(if using) and fry for a minute.Switch off the flame and let it cool.
7. Add coriander,grated fresh coconut and fried tempering mixture to the soaked poha and mix well until everything is mixed.
8. Chill it for some time and serve it.

Hara Bara Kabab

Ingredients:

• Spinach 1/2 bunch
• Green peas,shelled and boiled and mashed 3/4 cup
• Potatoes,boiled ,peeled and grated 3 medium
• Green chillies,chopped 3
• Ginger,chopped 2 inch piece
• Fresh coriander leaves,chopped 2 tablespoons
• Cumin seeds 1 teaspoon
• Salt to taste
• Cornflour/ corn starch 2 tablespoons
• Oil  shallow fry

Method:

1. Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, cumin powder and salt to taste. Add cornflour for binding. Divide the mixture into equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
2. Now a take flat tawa and shallow fry them.
3. Serve hot with ketchup

Masala idly fries

Ingredients:

• 5-6 Idlis,cut into 1/2" wide strips or button idlis
• 2 tbsp Idly podi 
• 1/4 tsp turmeric powder
• 1 tbsp oil
• 1/2 lemon(optional)
• salt to taste

For Tadka:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp jeera
• 1 tsp urad dal
• 1/2 tsp chana dal
• 1 big onion,roughly chopped
• 2 green chillies,finely chopped
• 1 garlic pod,pressed(adds a very nice flavor)
• 1 spig curry leaves
• a pinch of hing

Method:

1. Cut the cooled idlis(use left over idlis) into lengthy strips and keep them aside.In order to fry them you can use of any of these following methods according to your preference.
2. Deep fry the idly wedges or button idly in oil until light golden brown in color.
3. Shallow fry them ie., heat a tbsp of oil in a wide bottomed pan and place the idly wedges separately and roast on both sides until crisp and golden.
4. Heat a tbsp of  oil in a wide wok/pan and crackle mustard seeds and cumin seeds.
5. Add pressed garlic pod,chopped green chillies and hing and fry until light brown.Add chopped onions and fry until they are translucent and slightly crisp.
6. Add curry leaves and fry until they are really crisp or if you find the oil is less,do this in a separate pan and add the crispy fried curry leaves to the onion mixture.
7. Add the roasted/fried idly wedges and add idly chilli powder ,salt and turmeric powder and stir fry them on medium to high flame until all the idly wedges are coated nicely with the masala and powder's,let it roast for few more mins.
8. If you want you can squeeze a lemon wedge over it before serving,it is optional to add lemon juice.
9. Serve it piping hot and it does not require any other accompaniment as it tastes really good on its own.

Mysore bonda

Ingredients 1:

• Maida(all purpose flour)  1 cup
• Rice Flour  2tsp
• Curd        1 cup
• Cooking soda  pinch
• Salt  to taste

1. Mix all the above ingredients to form a batter.The batter should not be too thick or too thin. 
2. Leave it to ferment for about 10 to 12hrs.

Ingredients 2(optional)

• Green chillies  3 no's
• Curry leaves  2 sprigs
• Cumin seeds  1 tsp
• chopped onions 1/4 cup
• Ginger pieces  1 tsp

Method:

1. Now before making mysore bonda add finely chopped green chillies, cumin seeds, ginger, curry leaves, onions(optional) and mix well. According to the consistency add little water to form a thick batter without lumps. Heat oil in a pan.  
2. Mix the batter again and drop with hands. just like punugulu.
3. Fry on medium heat till it is golden brown on all sides. 
4. Serve hot. 

Baby corn fritters

Ingredients:

• Baby corn, cut into 2 halves vertically  1 cup
• Plain flour (maida) 1/2 cup
• Cornflour 2 tsp
• Besanflour2 tsp
• Buttermilk 1/2 cup
• Chilli powder 1 tsp
• Garlic paste 1 tsp
• Salt to tatse
• Baking soda  pinch
• Oil for deep frying

Method:

1. Apply salt on the baby corn. Keep aside for 8 minutes. Drain out the excess water.
2. Make a thick batter using the flour,besan,cornflour, buttermilk, chilli powder, garlic paste,baking soda and salt (using a little water if required).
3. Dip the baby corn in this batter and deep fry in hot oil till golden brown in colour.
4. Drain on tissue paper.
5. Serve hot with hot sauce or tomato sauce. 

Mirch bajji

Ingredients:

• 6-8 chillies
• 1 cup Besan flour
• 4 tsps rice flour
• 1/4 tsp Chilli Powder
• 1/8 tsp of Salt
• 1/8 tsp of Baking Soda
• 1/8 tsp of Ajwain
• Oil to Deep Fry

Method:

1. Make a small slit in the chillies without cutting through completely.
2. For a milder version, remove all the seeds from inside using a wet paper towel
3. If you dont mind the spicy, retain some of the seeds
4. Place ajwain and besan powdr mixture inside the chillies using your hands(wash them before and after with soap), gently rub the pulp to coat all of the inside.
5. Repeat the same for all the Mirchis.
6. Set them aside
7. In a medium sized bowl, combine Chickpea Flour,Salt,Chilli Powder, Baking soda, Ajwain seeds if using with enough water to make a thick batter.
8. To check- the batter should coat the back of a spoon when dipped.
9. Heat oil in a kadai for deep frying.
10. Check if the oil is ready by dropping a small drop of the batter. If the drop slowly comes up by changing the color, the oil is ready.
11. Dipping one mirchi at a time, drop them carefully into oil. Please be careful as the oil will be smoking hot and an oil spill can cause unforgiving burns
12. Fry till both sides are golden brown
13. Place them on a tissue paper and drain the excess oil
14. Serve hot.

Spicy mixed vegetable pakora

Ingredients:

• 1 cup besan flour
• 5 tsp rice flour
• 1/2 tsp ground coriander
• 1 tsp salt
• 1/2 tsp ground turmeric
• 5 to 6 curry leaves
• Fist full Cilantro chopped
• 3 tsp chilli powder
• 1/2 tsp garam masala
• oil for deep frying
• 1 1/2 cup cabbage,potato,carrot chopped or grated(thick)

Directions:

1. Place besan,rice flour into a medium bowl. Mix in the coriander, salt, turmeric, chilli powder, garam masala.
2. Now add cilantro,curry leaves and chopped veggies and mix well.
3. Sprinkle some water and make a thick batter, more like a thick dough.
4. You should be able to crumble it in the hot oil. Set it aside.
5. Heat oil in a kadai or a deep and heavy bottomed container.
6. When oil is hot enough to fry, take a small portion of the batter and sprinkle it in the hot oil.
7. Turn the pakora both the sides to cook fully. When it becomes nice golden brown in color, remove them from oil.
8. It has to be crisp on the outside and semi soft on the inside.
9. Repeat the same procedure with the rest of the batter.
10. Serve hot.
11. Serve with ketch up.

Onion pakora

Ingredients:

• Besan or Gram flour – 1 and 1/2 cup
• Rice flour – 1/4 cup
• Red chili pwdr - 2tsps
• Long green chillies – 2
• Curry leaves – 7 to 8 leaves
• Coriander leaves or cilantro – 1/2 cup
• Sliced onion – 1/2 cup
• Pinch of baking soda
• Hot ghee or clarified butter – 1 tbsp
• Salt to taste
• Oil for frying

Method:

1. Take a big bowl and add besan flour, rice flour, salt, baking soda and red chili powder. Mix well.
2. Add thinly sliced onions, chopped cilantro, curry leaves and green chillies. Mix well
3. Sprinkle some water and make a thick batter, more like a thick dough.
4. You should be able to crumble it in the hot oil. Set it aside.
5. Heat oil in a kadai or a deep and heavy bottomed container.
6. When oil is hot enough to fry, take a small portion of the batter and sprinkle it in the hot oil.
7. Turn the pakora both the sides to cook fully. When it becomes nice golden brown in color, remove them from oil.
8. It has to be crisp on the outside and semi soft on the inside.
9. Repeat the same procedure with the rest of the batter.
10. Serve hot.

Green plantain fritters

Ingredients:

• Green Plantain           1
• Besan Flour              1 cup
• Rice flour               5 tsps
• Chilli pwdr              1 tsp
• Baking soda              2 pinch
• Salt                     as needed
• Ajwain                   1 tsp

Method:

1. Take a mixing bowl,add all the ingredients except plantain.
2. Add water slowly and make it into a thick batter.
3. Now dip the sliced green plantain and deep fry it in the oil.
4. place the fried fritters on a tissue so that excess oil absorbs.
5. Serve hot with your favourite ketch up