Chana 65

Ingredients:
Kala chana - 1 cup
Corn flour - 1 spoon
Rice flour - 2 spoons
Red chilli powder - 1 spoon
Ginger garlic paste - 1/2 spoon
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Curry leave - 10-15
Salt
Oil

Cooking time: 15 mins

Procedure:
Soak the kala chana over night. Drain the water completely and keep aside.
Mix all the ingredients except oil. Don't add water to it as it is already wet after draining.
The mixture simply coats the chana.
Now take a pan and pour oil into it. On the stove and heat the oil.
When oil is heated sprinkle the chana carefully.
When it becomes golden brown remove from oil and keep it on a tissue paper.
Repeat the same for rest of the chana.
Serve hot.

Stuffed tindora

This recipe is Chhattisgarh's style. I learnt it from my friend. Thanks Sushma for the recipe :)

Ingredients:
Tindora (Dondakaya) - 250 gms
Coriander powder - 2 spoons
Red chilli powder - 1 spoon
Salt as per taste
Turmeric - 1/2 spoon
Garam masala - 1/2 spoon
Oil

Cooking time: 30 mins

Procedure:
Semi boil tindora in water. Drain the water and keep the tindora aside.
Now heat a pan and oil into it. Once oil is heated add all the ingredients except tindora.
Stir fry until you get nice aroma of coriander powder. Later off the stove.
Now make a long slit in the tindora and stuff the powder into it.
Repeat the same process for rest of them.
In the same pan add little oil and fry the tindora and until it becomes little crisp.
When it is done remove from and serve hot with roti or rice.

Raw banana kebab

Ingredients:
Raw banana - 1
Aloo - 2
Red chilli powder - 1 spoon
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Ginger garlic paste - 1 spoon
Onions - 1
Mint leaves - 1/4 cup
Coriander leaves - 1/2 cup
Rawa
Salt
Oil

Cooking time: 20 mins

Procedure:
Pressure cook raw banana and aloo. Peel and mash both of them and keep aside. Do not over cook.
Now take a bowl and add the above mixture along with ginger garlic, coriander powder, onions, mint leaves, garam masala, red chilli powder, coriander leaves and salt.
Mix thouroughly and make a small oval shapes and keep aside.
Heat a pan and add little oil for shallow fry. Once oil is heated roll the mixture in rawa and fry them in pan.
When they turn goldeb brown remove from pan. Repeat the same for rest of the mixture.
Serve the hot kebabs with tomato ketchup.

Chudva

Ingredients:
Thin rice flakes - 500 gms
Ground nuts - 1 cup
Roasted chana dal - 1 cup
Red chillies - 8-10
Curry leaves - 1/2 cup
Chilli powder - 2 spoons
Turmeric - 1 spoon
Salt
Oil

Cooking time: 20 mins

Procedure:
Heat a vessel and add 4 spoons of oil.
Deep fry the ground nuts and roasted chana dal separately until golden brown and keep aside.
In the same pan add the curry leaves, dry red chillies and turmeric powder.
Once they start to splutter add the red chilli powder and salt.
Now add the rice flakes and mix properly until rice flakes become crisp.
Later add the roasted ground nuts and chana dal.
Remove from flame. When it is cooled store it in air tight container.
This can be kept for a month and can be served as evening snack.

Kobbari muttilu

Yesterday we had performed abhishekam pooja at temple so we had plenty of fresh coconuts at home. So that's the reason today it was all coconut varieties to try out :)

Ingredients:
Fresh coconut - 2 cups
Red chilli powder - 1 spoon
Coriander leaves - 1 cup
Mint leaves - 1 cup
Roasted chana dal - 1 cup
Coriander powder - 1 spoon
Garam masala powder - 1 spoon
Salt
Oil for deep frying

Cooking time - 20 mins

Procedure:
Grind roasted chana dal to fine powder and keep aside.
Now grind rest of the ingredients except oil.
Take a bowl and mix the above mixture with roasted chana dal powder.
Heat a vessel and add oil into it.
Once oil is heated take the lemon size coconut mixture and make it little flat (size of bangle) by applying oil to your palms or on plastic sheet.
When oil is heated deep fry it and now when coconut becomes golden brown remove from oil and keep on a tissue paper so that excess oil is removed.
Repeat the same steps for remaining mixture and serve hot.

Murkulu

Ingredients:

Rice flour - 2 cups

Urad dal - 1 cup

Red chilli powder - 1 spoon

Ginger garlic paste - 1 spoon

Ajwain - 1 spoon
Sesame seeds - 3 spoons

Oil for deep frying

Hot Oil/Butter - 3-4 spoons

Water

Salt

Procedure:

Heat a pan and add urad dal into it. Dry roast the urad dal until golden brown.

Remove from heat and allow it to cool. Once it is cooled grind it to fine powder and keep aside.

Take a vessel and boil the water. When water is boiled keep it aside.

Now take a large bowl and add all the ingredients rice flour, urad dal flour, ginger garlic paste, red chilli powder, salt, ajwain, hot butter/oil and sesame seeds.

To this add hot water and make a soft dough.

Heat a vessel and add oil for deep frying.

Take a murkku presser or a cookie press and insert dough into it.

Make your desire shape and size and deep fry in oil.

When it turns golden brown remove from oil.

Samosa

Ingredients:
Maida - 2 cups
Warm oil - 1/2 cup
Ajwain - 1/2 spoon
Warm water
salt
Oil to deep fry
Samosa Filling:
ginger garlic paste - 1 spoon
Frozen green peas - 1 cup
Boiled potatoes - 2
Coriander powder - 1 spoon
Jeera powder - 1 spoon
Mustard - 1 spoon
Turmeric - 1/2 spoon
Gree chillies - 2
Fennel seeds - 1 spoon¨
Coriander leaves
Salt to taste

Procedure:
Heat a pan and add oil in it. Once oil is heated add mustard seed after it splutter add green peas and fry for sometime.
Now add ginger garlic paste, turmeric, green chillies and fry for 2 seconds then add coriander powder, jeera powder, fennel seeds and salt.
Add the potatoes and fry for sometime.
At last add the coriander leaves.
Take a bowl add maida mix salt, ajwain and warm oil and water and make a soft dough.
Take a lemon size ball of the dough and roll it very thickly. Then cut it into half and put the above samosa mixture.
Filling into it and close it with the help of water in the shape of cone. Repeat the same thing with the other half also.
Heat oil in a pan to deep fry the samosa. Fry the samosa in a low flame.
Serve hot with tamarind chutney or tomato ketchup.

Aloo bajji

Ingredients:
Aloo - 3 (Cut into thin slices)
Gram flour - 1 cup
Red chilli powder - 1 spoon
Coriander powder - 1 spoon
Ginger garlic paste - 1 spoon
Garam masala powder - 1/2 spoon
Ajwain - 1/4 spoon
Water
Salt
Oil for deep frying

Procedure:
Mix all the in a bowl except aloo and oil. The batter consistency should be little thicker than dosa batter.
Heat the oil in a vessel. Once the oil is heated take one aloo slice dip into the batter and drop into the oil.
When the bajji becomes golden brown remove from heat.
Repeat the same step for remaining aloo slices.
Serve hot with tomato ketchup.

Onion pakoda

Ingredients:
Gram flour - 1 cup
Onions - 3 (cut into thin slices)
Red chilli powder - 1 spoon
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Ajwain - 3/4 spoon
Water
Salt
Oil for deep frying

Procedure:
Mix all the ingredients in a bowl except oil. The batter consistency should be little thick.
Heat a vessel and oil into it. Once the oil is heated take the batter into your hand and drop gradually by leaving within your finger gaps.
When it turns golden brown remove from oil and place it in a tissue paper to remove excess oil.
Repeat the same process for remaining batter.
Serve hot with ketchup or eat it with hot coffee or tea.

Brinjal shallow fry

Ingredients:
Big brinjal - 1
Rava - 2 spoons
Rice flour - 2 spoons
Red chilli powder - 1/2 spoon
Salt
Oil

Procedure:
Mix rava, rice flour, red chilli powder and salt in a plate.
Cut the brinjal into medium size slices and keep aside.
Heat a tawa and add little oil.
Once the oil is heated roll the brinjal the rice flour mixture and keep on the tawa.
Repeat the same process for rest of the brinjal slices.
Shallow fry until the brinjal is cooked and remove from heat.
Serve it as a snack or as a side dish with rasam.

Bread upma

Today I was thinking what should I prepare for dinner then I saw the bread packet with today's expiry date. My friends are out for a trip so I alone cannot eat full packet of bread :P so thought I'll prepare upma with bread. Here is my trail with it :)

Ingredients:
Bread slices - 10-15
Aloo - 2
Carrot - 1
Tomato - 1
Onion - 1
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Chana dal - 1 spoon
Lemon - 1/2
Green chillies - 3
Curry leaves - 10
Turmeric - 1/2 spoon
Oil
Salt

Procedure:
Crumble the bread slices into a wide bowl. Squeeze the lemon and sprinkle little water to moist the bread but don't add too much of water. Keep this aside for 10 mins.
Heat a vessel and add oil into it. Once the oil is heated add cumin seeds, mustard seeds, chana dal, curry leaves and green chillies.
Now add onions and turmeric into it. When onion turns light brown add aloo and carrot.
When the aloo and carrot are cooked add the crumbled bread pieces and salt into it.
Stir it finely and cook for 5 mins. Remove from heat and serve hot.

Learning veg carving along with cooking :D Here is the rose made of tomato skin.

Pav bhaji

Ingredients:
Boiled potatoes - 4
Tomatoes - 3
Onions - 2
Green capsicum - 1
Cauliflower grated - 1 cup
Frozen green peas - 1/4 cup
Ginger garlic paste - 1 spoon
Green chillies - 3
Pav bhaji masala - 1.5 spoons
Salt to taste
Butter 3 tablespoons
Pav 8
Coriander leaves - 1/4 cup
Lemons, cut into wedges 2
Oil 3 tablespoons

Procedure:
Heat oil in a pan and add three fourth quantity of onions. Saute till light brown.
Add green chillies and ginger-garlic paste. Stir-fry for half a minute.
Add tomatoes and cook on medium heat for 3-4 mins, stirring continuously or till oil separates from the masala.
Add capsicum, frozen peas, cauliflower, potatoes and one and half cups of water.
Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
Add pavbhaji masala and salt. Cook on medium heat for two minutes, stirring continuously.
Heat half of the butter in a thick-bottomed tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.