Ladies day out at my place

On demand as everyone is interested to know the recipies I thought this would be the best way to keep posted with all my experiments :)

So here is the menu of our lunch with Hyderabadi specials:

Mirchi bajji
Kaju pakodi
Puri
Aloo curry
Bagara rice
Gutti Vankaya
Kubani ka meeta

Mirchi Bajji
Ingredients:
Green long chilli - 10
Besan - 1 cup
Red chilli powder - 1 spoon
Salt - as per taste
Coriander powder - 1 spoon
Garam masala powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Water - as required
Oil - as required for deep frying
For Stuffing:
Ajwain - 2 spoons
Peanuts - 3 spoons
Salt -  as per taste
Tamarind pupl - 2 spoons

Procedure:
Dry roast the peanuts and allow them for cooling. Remove the skin after it is cooled.
Grind ajwain, peanuts, tamarind and salt together and keep aside.
Now mix all the ingredients except green chilli with water. The batter consistency should be little thicker than dosa.
Now slit the green chillies and remove all the seeds from inside.
Stuff the green chillies with the ground paste.
Heat the oil in the pan for deep frying.
Once the oil is heated dip the green chillies in the batter and keep in the oil.
When the chilli turns light brown remove from oil and place in a tissue paper.
Proceed the same for remaining chillies.

Kaju Pakodi
Ingredients:
Kaju (Cashews) - 1 cup
Besan - 3 spoons
Rice flour - 1 spoon
Corn flour - 1 spoon
Red chilli powder - 1 spoon
Salt - as per taste
Coriander powder - 1 spoon
Garam masala powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Water - as required
Oil - as required for deep frying

Procedure:
Mix all the ingredients with water. The batter consistency should be thicker than chapati dough.
Heat the oil in the pan for deep frying.
Once the oil is heated keep the kajus in oil like pakodi by separating them using your fingers.
When the kajus turns light brown remove from oil and place in a tissue paper.

Puri
Ingredients:
Wheat flour - 2 cup
Oil - 2 spoons
Salt - as per taste
Water - as required
Oil - as required for deep frying

Procedure:
Mix all the ingredients with water. The dough should be little thicker than chapati dough. If it is too soft oil consumption will be more when you fry puris.
Leave the dough for 15-30 mins.
Heat the oil in the pan for deep frying.
Take the dough and make lemon size balls.
Roll them using roller pin.
Once the oil is heated keep the puri in oil.
Immediately after placing the puri in oil press them using the slotted spoon. By doing this the puris pluffs.
Then turn the other side and wait for few seconds and remove from oil.
While making puris the oil should be very hot and flame should be on high.
Each puri should be deep fried less than a miute.

Aloo curry
Ingredients:
Aloo - 4 large
Green chillies - 5
Onion - 1
Curry leaves - 15
Cumin seeds - 1 spoon
Mustar seeds - 1 spoon
Salt - as per taste
Dry mango powder - 1 spoon
Asafoetida - a pinch
Chana dal - 1 spoon
Turmeric - 1/2 spoon
Oil - 2 spoons

Procedure:
Boil the aloo in pressure cooker for 2 wishtles, cut them into pieces.
Heat pan and pour the oil into it.
Once the oil is heated add cumin seeds, mustard seeds and chana dal.
When they start to splutter add chana dal, green chillies, asafoetida, onions, turmeric and curry leaves.
After they are fried a little add the aloo and salt according to taste.

Bagara rice
Ingredients:
Rice - 2 cups
Water - 3.5 cup
Coriander leaves - for garnishing
Cloves - 2
Cinamom stick - 1
Aniseed - 1
Cardamom - 1
Green chillies - 3
Onion - 1
Mint leaves - 1/2 cup
Ghee - 3 spoons
Shahi jeera - 1 spoon
Salt - as per taste

Procedure:
Heat a pan and add ghee.
Add jeera and once they start to splutter add onions, green chillies.
Once onion turns light brown add mint leaves, cloves, cinamom, cardamom and aniseed.
Once you get the aroma add water.
After water is boiled add rice.
Cook on medium flame. After rice is cooked remove from heat and garnish with coriander leaves.

Gutti Vankaya
Ingredients:
Peanuts - 1 cup (remove the skin)
Sesame seeds - 2 spoons
Dried red chillies - 8-10
Coriander seeds - 1 spoon
Cumin - 1/2 spoon
Cinnamon stick - 1
Cloves - 4
Fenugreek seeds - 1/4 spoon
Salt - 1 spoon
Tamarind - lime size
Dry coconut - 2 spoons
Poppy seeds - 1 spoon
Chana dal - 1 spoon
Urad dal - 1 spoon
Brinjal - 10
For seasoning:
Oil - 3 spoons
Cumin seeds - 1 spoon
Onion - 1 spoon
Ginger garlic paste - 1 spoon
Turmeric - 1/2 spoon

Procedure:
Dry roast all the ingredients and grind it to powder excluding brinjal and tamarind.
Cut the Brinjals in + shape leaving the stem on top.
Now stuff the brinjal with the ground paste.
Heat a pan and add oil.
Once oil is heated add cumin seeds. Once they start to splutter add onions, turmeric powder and ginger garlic paste.
When onion turns light brown add the remaining ground powder.
Cook for sometime and when oil separates add the stuffed brinjal in it.
After brinjal is half cooked add the tamarind pulp and salt according to taste.
Keep until brinjals are fully cooked and oil separates.
Remove from heat once they are cooked.

Kubani ka meeta
Ingredients:
Dried apricots - 500 gms
water - as requried
Sugar - 100 gms (or as per taste)
Custard powder -2 spoons
Vanilla essence - 1 spoon
Milk - 1 cup
Ghee - 2 spoons
Almonds - 1 spoon
Cashew - 1 spoon
Pista - 1 spoon

Procedure:
Soak the dried apricots in water for over night with the water level covered with apricots fully.
Grind the soaked apricots into coarse paste.
Heat a thick bottomed pan and add 1 spoon of ghee.
Once ghee is heated add the apricots paste.
After the paste is cooked for a while add the sugar.
Cook for 10-15mins on low flame and remove from heat once done.
Take 3 spoons of milk with custard powder and vanilla essence.
Heat another pan and add the milk with 4 spoons of sugar.
Once the milk is boiled slowly add custard mix with constantly mixing the milk. And remove from heat.
Allow milk and apricot to be cooled.
Roast the almonds, cashew and pista in ghee and keep aside.
While serving add apricot, on top of it custard and roasted dry fruits.