Cauliflower fitters/Bajji

This too i made it for the festival lunch.Very simple and easy to make.It is just like any other fitters/Bajji.

Ingredients:-

Cauliflower florets 10

Besan/Gram flour/Sanagapindi 1 cup

Rice flour 2 tbsp

Ajwain 1 tsp

Cooking soda a pinch

Salt as per taste

Red chilly powder 1 tsp

Water for making the batter

Oil for deep drying

Method:-

Make a thick batter of besan,rice flour,ajwain,cooking soda,salt and red chilly powder.

Soak cauliflower in hot water for 5 minutes and strain the water.

Dip each floret in the batter and deep fry in batches.

Take them on a absorbent paper and serve hot.

Other fitter recipes in my blog

Baby corn fitters

Onion fitters

Mirchi bajji

Noodles Vegetable Cutlets

Ingredients:-

Instant atta noodles 1/2 pkt
Mixed boiled vegetables (carrots,french beans and cauliflower) 1/2 cup
Green peas boiled and lightly mashed 1/4 cup
Potatoes boiled,peeled and mashed 1/4 cup
Green chillies finely chopped 1/2 tsp
Coriander chopped finely 1/4 cup
Salt to taste
Oil for shallow frying

Method:-

Cook the instant atta noodles in 100ml boiling water without the tastemaker.Drain water and keep aside.
Combine all the ingredients ncluding the noddles in a bowl and mix well using your hands.
Divide the mixture into 10 equal portions and shape into flat cutlets the palms on your hands.
Cook on a non-stick pan on both sides till golden brown using a little oil.
Serve hot with any dip of your choice.

Chivda

Happy Diwali to all my readers and wish you all a safe diwali.This chivda is quite easy to make and makes a excellent snack for the kids and healthy as well.I have used thin flattened beaten rice and it is not deep fried.My kids love them.

Ingredients:-

Flat beaten rice/poha/attukulu 3 cups
Groundnut 1 cup
Sugar 1/2tsp
Ajwain 1/2tsp
Seasame seeds 1 tsp
Turmeric powder 1/2tsp
Sabunada (big) 1/2 cup
Noodles plain 1/2 cup

Seasoning
Mustard seeds 1 tsp
Udad dal 1tsp
Green chillies 2 chopped finely
Dry red chillies 2 broken into pcs
Hing a pinch
Curry leaves few
Salt to taste
Oil 5-6 tbsp

Method:-

Deep fry groundnut and keep aside.
Deep fry plain noodles and sabudana and keep aside.
Take a deep frying pan,add oil.
Once hot and all the seasoning and roast till done.
Then add turmeric powder,ajwain,sesame seeds and sugar.
Now add deep fried groundnuts,sabudana and noodles.Then add poha and mix thoroughly for 2-3 minutes.
Switch of stove and let the chivda remain in the fry until it cools down.

Soya Chunks Patties

Ingredients:-

Soya Chunks 1 cup
Onion 1 chopped finely
Green chillies 2 chopped finely
Besan/Gram flour 3 tbsp
Ginger 1/2'' pc chopped finely
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Salt as per taste
Oil for shallow frying

Method:-

Dry roast besan until light brown colour and besan leaves nice aroma.Let it cool.
Soak soya chunks in hot water for 1/2 hour.
Drain and squeez water from the soya chunks and blend in a mixer until fine.
Mix all the other ingredients with the soya.
Apply little oil on the palm and take a small tennis ball size soya mixture and form small patties.
Shallow fry on tava until brown in colour.
Serve hot with tomato sauce or dip of your choice.

Veg Manchurian

It is more than a month i did a post here,the last post was on 17th sept.The very next day my laptop stopped working and got it checked with the technician who said the mother board is not working.It is better to buy a new ones than getting the laptop repaired.

Few days back hubby brought this laptop which is very sleek,which i don't feel like using it.Now onwards will try to be regular in posting.Today i am posting a dish which i like a lot and which was introudced to me by my elder sister,she prepares a wonderful veg manchuria.Here goes my recipe..

Ingredients:-

For veg balls

Carrots 1 cup grated
Cabbage 2 cups grated
Corn flour 1 tbsp
Maida 3 tbsp
Pepper powder 1/4tsp
Green chillies 2 chopped finely
Ajinamoto 1/4 tsp
Salt as per taste

Oil for deep frying

For Manchurian sauce

Capsicum 1 cut into rings
Spring onions few chopped finely
Cabbage a small pc,chopped into thin long pcs
Curry leaves few
Green chillies 3 chopped finely
Ginger 1'' pcs chopped finely
Garlic 3 chopped finely
Soya sauce 1tbsp
Ajinamoto 1/4 tsp
Salt as per taste

Method:-

For veg balls

Combine all the ingredients in a bowl and mix well.Take a spoon full of mixture and form balls.Deep fry all the balls and take them on a absorbent paper.

For Manchurian sauce

Take oil in a frying pan.When hot add ginger,garlic,curry leaves and green chillies.Saute them on a high flame for 2-3 minutes.

Then add capsicum and cabbage.Saute them on a high flame as well.

Add ajinamoto and soya sauce.Saute for few more minutes.

Then add 2 tbsp of water.When the water starts boiling add the veg ball.

Again saute on a high flame until the balls are dry.Switch of the flame and add spring onions.

Mix well and serve.

Mokkajonna Garelu/Corn Vada

Ingredients:-

Corn 2 cups
Udad dal 1/2 cup (soaked for 2-3 hours)
Green chillies 2
Ginger 1" pc
Onions 1 chopped finely
Salt to taste
Oil for deep frying

Method:-

Grind corn,soaked udad dal,green chillies and ginger into coarse paste.(don't add water)

Then add chopped onions and mix well.Heat oil in a deep frying vessel and the oil should be very hot.

Wet a plastic sheet with little water and take a lemon sized balls and flatten it on the sheet and make a hole in the center so that vada cooks evenly.

Slowly drop the vada in the oil and cook till golden colour and serve hot.

Gobi 65

Ingredients:-

Cauliflower 1

Plain flour 1 cup

Corn flour 2 tbsp

Curd 2 tbsp

Ginger garlic paste 1 tbsp

Food colour a pinch

Salt to taste

Oil for deep frying

For Sauce

Garlic 4 chopped finely

Soya sauce 1 tsp

Green chillies 2 chopped finely

Spring onions 2

Curry leaves

Salt to taste

Black pepper powder 1 tsp

Method:-

Cut cauliflower into big florets.Soak cauliflower in warm water with salt for 5 minutes.Drain water using a sieve.Keep aside until use.

Make a thick batter with plain flour,corn flour,ginger garlic paste,curd,food colour and salt.Add cauliflower florets to the batter and let it rest for 30 minutes.

Deep fry each florets in the hot oil and drain them on a tissue.

In another pan take 2 tbsp oil.On a high flame add garlic,curry leaves and green chillies.Saute on a high flame till garlic changes its colour.

Then add spring onions,soya sauce and salt.Fry for 4-5 minutes and lastly add the fried cauliflower and pepper.

Serve hot as a snack or as a side dish.

Gunta Ponganalu

Ever since i am here ponganalu has been daily snacks to school for my kids.Usually these prepared with the left over dosa/idly batter but i use the fresh batter,infact the dosa batter which i prepare twice a week is used to prepare ponganlu or punugulu.Ponganalu is the healthier version of punugulu which are deep fried.I have bloged about punugulu here and here.To prepare this you need ponganalu gunta which is widely available and now prestige has a non-stick ones.

Ingredients:-

Dosa batter
Onions 1 finely chopped
Green 2 chillies finely chopped
Ginger 1/2" pc finely chopped
Coriander leaves few finely chopped




Method:-

Apply oil to each depression and let it get hot while you prepare the batter.
Mix onions,green chillies,ginger and coriander leaves to the dosa batter.
Add salt and mix well.
Once the ponganalu gunta is hot enough pour each small laddle full of batter.
Now reduce the flame to low and cover with a lid.
After 5 minutes flip over and cook it 2-3 minutes without lid.

Serve hot/cold with chutney.I served with karivepaku podi (curry leaves powder)

Baby Corn Fritters

Ingredients

Baby corn, cut into 2 halves vertically  1 cup

Plain flour (maida) 1/2 cup

Cornflour 1 tsp

Buttermilk 1/2 cup

Chilli powder 1 tsp

Garlic paste 1 tsp

A pinch soda bi-carb

Salt to taste

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, cornflour, buttermilk, chilli powder, garlic paste, soda bi-carb 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 absorbent paper.

Serve hot with hot sauce or tomato sauce.

 

Recipe source:Taral Dalal

Noodles and Poha(atukulu) Chivda

This recipe i got it from a tv show where noodles are boiled,fried and mixed with poha/Atukulu or beaten rice.Here goes the recipe:-

Ingredients:-

Plain noodles 1 packet

Poha(atukulu) 2 cups

Peanuts 1/4 cup

Raisins few

Almonds few

Cashew few

Chat masala 2 tbsp

Salt as per taste

Plain flour 2 tbsp

Oil 2 tbsp

Oil for deep frying

Method:-

Boil noodles with 1 tsp of oil and strain the water.

Sprinkle plain flour on boiled noodles and gently mix it.

Now heat oil and slowly put noodles into the hot oil and fry till light brown in colour.

In a separate pan take 1 tbsp of oil and fry poha until cripsy and keep a side.

Fry peanuts,cashew,almonds and raisin separately and mix it with the poha.

Lastly in a big bowl put fried noodles,poha,peanuts and all the dry fruits.

Add salt and chat masala and mix well.

Momos

Fried and steamed momos

Before my sister's marriage i never tasted chinees noodles,rice etc.It is was my b-law who took us first to a chinese restuarant and there we ate chinese noodles,rice and veg manchuria.I fell in love with veg rice and manchuria.My sister always makes manchuria at home and she is the one who introduced me to momos.
The very first time i fell in love with it,but sad part is that hubby doesn't like chinese.But i forced him to eat momos which i made on his birthday few days back.He just loved it.I made two version of momos one is non-veg fried momos and other is veg steamed momos.

Steamed momos are much healthier than the fried ones,they are many variations in the stuffing used.Lamb,chicken,pork and beef can be used as stuffing.In tibet it is mostly done with yak meat.Any veges can be used for the stuffing.


For more on momos check here and here.


Ingredients:-


Plain flour 2 cups


Salt as per taste


Oil 2 tbsp


In a large bowl combine flour,salt,oil and add enough water and knead well.Make a soft dough
similar to puri dough.Keep aside

Steamed veg momos

For stuffing

Vegetarian momos

Cabbage 1 cup chopped finely


Carrot 1/2 cup chopped finely


Beans 1/4 cup chopped finely


Onions 1 chopped finely


Green chillies 2 chopped finely


Ginger 1" pc chopped


Garlic 3 chopped


Soya sauce 1 tsp


Pepper powder 1 tbsp


Salt as per taste


Oil 2 tbsp


Method:-

Take oil in a pan add add ginger and garlic pcs.Fry till they are brown in colour.


Then add onions and green chillies and saute till onions are pink in colour.


Now add all the veges and salt.


Cover and cook till the veges are soft and water has dried.


Now add soya sauce and mix well.


Lastly add pepper and let the mixture cool.

Fried Momos

Chicken stuffing

Boneless chicken 1 cup

Onions 2 finely chopped

Green chillies 2 finely chopped

Soy sauce 1 tsp

Ginger 1" pc finely chopped

Garlic 3 finely chopped

Pepper powder 1 tbsp

Salt as per taste

Oil 2 tbsp

Fried Momos

Method:-


Take a pan with oil,when hot add ginger and garlic,saute till the ginger and garlic are brown in colour.

Now add onions and green chillies.Saute till onion are pink in colour.

Cut chicken into small pcs and add it to the onions.

Add salt, cover and cook till the water dries off.

Once the curry is dry add soya sauce and saute well.Now the chicken will be very soft and can be made into more small pcs.


Lastly add pepper powder,saute for 1 minute and remove from stove.Let the mixture cool.



Now the momos


Take dough similar to size of tennis balls and make a flat disc (similar to poori) with rolling pin.

Put 1tbsp of the filling on the disc.Apply water at the ends and gather the disc into the center and seal of the edges.

Fry on a high flame for 1 minute and reduce the flame and fry till the momos are golden brown in colour.


Steamed momos

This momos can be steamed as well.Apply oil to the idly moulds and keep one momos each on the mould and steam it for 10-12 minutes.

Momos in a idly cooker

Kasta Kachori --- ICC challenge

I was first introduced to kachori when i was doing my graduation.My mom used to get samosa but never brought kachori.Gokul chaat bandar is very famous chaat bandar in koti, hyderabad.My college was just opposite to that chaat bandar.I frequently used to eat kachori ragada there and i used to love the taste,back then the cost of one plate was 4rs and now i heard it is 20 rs plate.Every time i plan to go there when ever i go to hyderabad but never i went and ate there. Once i started working we collegues used to order samosa and kachoris at the office.


This is my first attempt and they came out very well but my kids removed the filling and ate the kachoris.


Ingredients


1 cup All Purpose flour (plain flour or maida)
1/4 teaspoon salt
2 tablespoons oil
1/2 cup-1 tablespoon chilled water


Make a soft dough and keep it covered until use.


Filling:-

Split Moong Dal (yellow) - 1/2 cup
Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Curry Leaves - 2 tsp chopped fine
Sauf / Fennel seeds powder - 1 tsp
Garam Masala - 1/2 tsp
Red Chilli powder - 1/2 tsp
Mango powder / Amchur - 1 tsp
Oil - 1 tsp
Salt to taste


Method

Wash and Soak dal in water for atleast 2-3 hour.

Drain the water well.

Grind the dal to a coarsely. (Will resemble Idli Rawa)

Heat oil in a pan

Add the hing and cumin seeds

Once the seeds splutter add the curry leaves

Add the dal

Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan

Cook for another 10 minutes on low till the dal turns slightly brown

Add all the masalas. Cook for few minutes

Add Salt

Remove from heat and keep aside to cool.


Make small puris which are thick in the center and thin around.

Place the filling in the middle and bring all the corners.

Press gently and avoid using rolling pin.

If you try to press out using a rolling pin, the filling may come out and make holes in the kachori.
Fry the kachori's on medium low to get a crisp outer layer.


This is my entry to the ICC.

Chegodilu --- Indian Cooking Challenge

Chegodilu is mostly done in the telangana region in andhra.This is a wonderful snack which i used to eat when i was kid.I had a neighbour ammamma(granny) who used to make this during dusheera and diwali.We kids used to wait for her to give this snack during festivals.

I made very less quantity when i did this for first time as i was not sure of the making.They came out very well.Few days back i again made it for the Indian cooking challenge.The recipe is given my valli and i have not done any changes.

Ingredients:-

Rice flour 1 cup

Water 1 cup (a 1-2 tbsp can be added)

Yellow moong dal/Pesarapappu 3 tbsp

Cumin 1tsp

Sesame seeds 1tsp

Red chilly powder 1tsp

Ghee 1 tsp

Oil for deep frying

Method:-

Soak moong dal for 1/2 hr in water.Then strain it and keep aside

Boil 1 cup of water,add moong dal,salt and ghee.

Then slowly add rice flour continuously stirring the water with a laddle (pappu guti)

Remove it from the stove and stir again.Cover it for 10-15minutes.

Once cool add chilly powder,cumin and sesame seeds and with hand make a dough similar to chapati dough.

Heat oil in a pan.Once the oil is hot enough,put the stove on a low flame.

Grease hand with oil and take a lemon sized ball.Roll the ball in between palms to form a thick rope.

Bring the ends together and press it.It resembles a ring.

Now slowly leave the rings into the hot oil.When leaving the rings in the oil the flame should be high.

Once they raise up in the oil put the flame to medium until they are golden brown in colour.

Remove it on a tissue or kitchen towel and once cool store them in a air tight container.

Perugu Garalu (Dahi Vada)

Ingredients:-

Udad dal 500 gms
Curd (thick) 1 liter
Green chillies 2
Salt as per taste
Oil for deep frying

Seasoning:-

Udad dal 1/2 tsp
Rai 1/4 tsp
Red chilly dry 2
Curry leaves few
Oil 2 tbsp

Method:-

Soak udad dal for 3-4 hours.

Blend yogurt for few minutes.Add salt and mix well.

Heat oil add all the seasonings and when they splutter add it to the yogurt.Keep aside.

Grind udad dal into thick paste without adding water.

Wet a plastic sheet with little water and take a lemon sized balls and flatten it on the sheet and make a hole in the center so that vada cooks evenly.

Slowly drop the vada in the oil and cook till golden colour on both sides.

Take it out and immediately dip it in a bowl of water and transfer it to the yogurt mixture. Let the vada soak in yogurt for atleast half hour.

PS:-By dipping the vadas in the water will keep vada soft in the yogurt or else vada will become thick after dipping in the yogurt.

Jantikalu or Murukulu for Indian Cooking Challenge

I am very fortunate to have got included in the cooking challenge and i thank srivalli for accepting me in the challenge.This is 4th challenge and since the beginning i had my own doubts whether i deserve to be in the challenge.After i made this muruku all my doubts are cleared,muruku came out so well just like what we get to eat from swahagruha back home.I can't wait to make this for my mom and sisters.

Thanks so much valli for including me in the challenge.You have given the recipe so well that the muruku came out well and the taste is awesome,it got over within a day.My kids had that for breakfast,lunch and evening snacks.Only thing i altered is that i didn't take raw rice,as i found it difficult to grind the raw rice into fine powder.Now the recipe

Ingredients:-


Rice flour 3 cups (raw rice 4 cups given by valli)
Udad dal 1 cup
Water 1/2 cup or more

For Seasoning

Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 75 gms

How to prepare:

Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool.
If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.

First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.

In a wide vessel, take both the flours along with salt. Mix well.

Add cumin, Sesame seeds and asafetida powder to the flour, mix well.And finally add the butter.

Gather everything well and you will get more of a crumbling mixture.

Now slowly add water and knead a dough which is little more softer than the puri dough.

Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.

Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls.

Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil.

Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

Thank you srivalli for this wonderful recipe.

This is my entry to the cooking challenge started by srivalli.

Black Eyed Beans Masala Vada (Bobarala Masala Vada)

Ingredients:-

Black eyed beans/Alasand/Bobaralu 1/2 kg
Green chillies 4 nos (finely chopped)
Clove 2
Ginger small pc
Garlic 2
Onion 1 or 2 (finely chopped)
Curry leaves few (finely chopped)
Mint leaves few (finely chopped)
Coriander leaves few (finely chopped)
Salt as per taste
Oil for deep frying

Method:-

Soak beans for 2-3 hours.

Keep aside 1/4 of the beans.Take the rest of the beans and add cloves,ginger,garlic and salt.

Grind it into smooth dough without adding water.

Now add chopped onions,green chillies,curry leaves,mint leaves,coriander leaves and beans which was kept aside.

Mix throughly and make small patties and deep fry.

Recipe source:-Kantamani Vantakalu by Mrs.Kantamani

Event Participation:http:My legume love affair at monsoonspice,event started by Susan

Mirchi Bajji

Ingredients:-

Long green chillies 1/2 kg

Besan 1/2 kg

Cooking soda a pinch

Salt as per taste

Oil for deep frying

For stuffing

Ajwain 2 tbsp

Sesame (til) 1/4 kg

Dry coconut 4 tbsp (shredded)

Zeera 2 tsp

Tamarind size of a small lemon

Make a fine paste of all the above without adding water

Method:-

Slit green chillies and remove the seeds.Soak the chillies for 5 minutes in warm water,by doing so the chillies leave there hotness in the warm water.

Remove from water and pat dry on a cloth.

Make a thick batter of besan,cooking soda and salt.

Stuff the chillies with the stuffing well and dip each one in the batter and deep fry till golden brown.

Take them on a tissue and sprinkle chat masala and serve hot.

Macaroni Rolls

Ingredients:-


Macaroni 1 cup (boiled and drained)

Cheddar cheese 1/2 cup grated (can be subsituted by any cheese)

Green chillies 2 chopped

Coriander leaves 1/2 cup chopped (optional)

Cumin powder 1 tsp

Garam masala powder 1/2 tsp

Salt

Oil for deep frying


Method:-


Mince all the ingredients except the oil in a mixer.Do not grind to a paste

Remove from mixer to a bowl and mix well

Roll our in the shape of 1 1/2 inch long sausages

Refrigerate for 20 minutes

Deep fry in hot oil until golden brown.

Serve with tomato sauce/sweet chilli sauce.



Recipe source:The Super Indian Cook Book by Rakesh Puri.

Shami Kabab And Our Friday Lunch

Shami kabab is favourite snack in India and Pakistan.Minced meat and channa dal/Bengal garam dal cooked in a slow process and minced with many spices.It is shallow fried on the tava and served with mint chutney.

Ingredients:-

Minced meat 1/2 kg

Channa dal 2 tbsp (soaked for 1/2 hr)

Coriander powder 1 tsp

Cumin powder 1 tsp

Garam masala 1 tsp

Garlic flakes 10 nos

Egg 1

Lemon juice 1/2 tsp

Cinnamon 2 pc

Cloves 3

Ginger 1 big pc

Cardamom 2

Pepper a pinch

Chilly powder 1tsp

Coriander and mint leaves few

Oil 10 tbsp

Salt as per taste

How to make:-

Wash and drain the mince and mix channa dal,whole spices,onions,a cup of water and salt to taste. Cook till dry.

Remove from fire and add ginger, garlic, pepper, chilli powder, coriander powder and cumin powder.

Then grind the mixture into fine paste and knead into dough. Add chopped lemon juice, coriander, mint leaves and salt as per taste.

Make lemon sized balls and make flat patties.

Beat egg and dip the patties in the batter. Shallow fry till brown in colour.

Serve with mint chutney.

I served it with mint raita.

Mint raita

Ingredients:-

Curd 1 cup

Mint few leaves

Coriander few leaves

Cumin seeds 1 tsp

Salt as per taste

Make smooth paste of cumin seeds, mint and coriander leaves. Add curd and salt and mix thoroughly.

Hubby loves biryani, be it Hyderabad or Pakistani biryani.He just loves biryani.Our Friday menu is fixed, it is Hyderabad biryani,mirchi salan and raita.This i have been doing since last 6 years. Kids also got used to my fixed dishes on Fridays, only thing I do is before mixing the biryani I take the unmixed rice and give that for the kids to eat with raita.

The above snap is our friday meal.Click here for the biryani and here for mirchi salan recipe

Mathri

Ingredients:-

Plain flour 2cups

Samolina(bombay rava) 1 cup

Ajwain (caraway seeds) 1tsp

Butter 1tsp

Salt as per taste

Oil for deep frying

Method:-

Mix plain flour,rava,butter, ajwain, salt and warm water to make a smooth dough.

Make small balls out of the dough.Roll out each ball into a disc,gently prick with a fork.

Keep aside for about 2o minutes and deep dry in a medium hot oil until brown in colour.Drain well on a tissue.

This recipe i got it from a local magazine.