PASTA PAKODA

Ingredients:

Pasta
Maida - 2 tspn
Besan - 2 tspn
Onions
Green chillies
Oil


Cook pasta in boiling water for 12 minutes
Then mix the pasta and all the other ingredients with little water
Heat oil and make pakodas and serve with chutney

KOSAMBALLI

Ingredients:

Urad dhal - 1 cup
Vadachakala - 2 spns
Coconut - 2 spns
Cilantro
Green chillies
Cucumber
Lime

Do tadka (mustard and asafoetida)
Add vadachakala, coconut, cilantro, green chillies
Add the soakes urad dhal, cucumber
Mix everything. Add lime
Salt is not necessary unless required

PANEER VADA

Ingredients:

Urad dhal
Paneer cubes
Green chillies
Cilantro
Onions
Cashew
Corn flour
Salt
Oil

Soak urad dhal for half hour and then grind to a smooth paste
Add paneer cubes, green chillies, onions, cashew,salt and corn flour
Mix everything well and make vadas
Serve with curds

POTATO SEV

Ingredients:

Potato
Rice flour
Salt
Chilli powder
Water
Oil

Cook the potatoes well
Allow it to cool
Mash them well without lumps
Add rice flour, salt, chilli powder and required water
Heat oil and press using the sev maker

SEMIYA VEG BONDA

Ingredients:

Semiya
Cabbage
Bhajji flour
Oil

Heat oil and do tadka. then add cabbage and cook well.
Once the cabbage gets cooked, add water
Once the water boils, add the fried semiya and cook well
Let the upma cool a little.
In the meantime, prepare the bhajji flour
Heat oil and make balls out of the upma
Dip in the flour and fry

TOFU 65

Ingredients:

Tofu
Onions
Green chillies
Ginger garlic paste
Bhajji batter
Food color

Deep fry tofu in bhajji batter
Heat a kadai. Add oil, onions, ginger garlic paste, green chillies, salt, garam masala
Cook till onions become tender. Add the tofu and a little food color and simmer for 10mins

METHI IDLI

Ingredients:

Idli batter
Methi leaves
Bhajji batter
Oil

Chop methi leaves and mix with idli batter and make idli's
Let the idli's cool. Then cut the idli's into cubes and dip in bhajji batter and fry

AKKULA VADA

Ingredients:

Rice flour - 1 cup
Maida - 1 cup
Senagapappu - 3 spns (soaked)
Urad dhal - 3spns (soaked)
Cilantro
Curry leaves
Paste of ginger, green chillies and salt
Grondnuts slightly powdered

Heat little ghee. Take rice flour and maida and add the ghee to it
Add all the above ingredients and enough water to make it a stiff dough
Make a leaf shaped vada and fry in oil

PESARA PUNUGULLU WITH CHINTAMANI

Ingredients for pesara punugullu:

Moong dhal
Green chillies
Cilantro
Salt
Onions
Oil

Soak moong dhal for 2 hours. Grind to thick paste along with a green chili and salt
Heat oil. Add green chillies and onions to the batter and make bondas
Serve with chintamani

Ingredients for Chintamani

Tamarind juice - big lemon size
Salt
Jaggery
Chopped onions - 2
Chopped green chillies
Cilantro

Mix everything in a bowl till the jaggery dissolves
Do tadka (jeera)

BREAD AMAVADA

Ingredients:

Bread
Curd
Ghee
Chopped onions
Chopped cucumber
Chopped tomatoes
Grated carrots
Cilantro

Heat a pan and toss the bread in ghee on both sides
Put little salt in the curd and beat well
Dip the bread in curd and garnish with onions, cucumber, tomatoes, carrots and cilantro alternating with curds

BREAD KATHA-METHA

Ingredients:

Bread
Jam
Ginger
Green chillies
Sugar
Besan
Corn flour
Oil

Apply jam to one of the slices of the bread
Make a paste of ginger, green chillies and sugar and apply to the other side
Make a batter with besan, corn flour and water
Dip the bread in the batter and deep fry in oil
Cut them into small triangles and serve with tomato sauce

PESAPAPPU VADA CURRY

Ingredients:

Pesara pappu
Green chillies
Onions chopped
Tomato chopped
Curry leaves
Garlic-salt-chilli powder
Garam masala powder
Cilantro

Soak pesara pappu for half hour and grind to a smooth paste with adequate salt to idli consistency
Then make idli's using the batter
Heat oil in a pan. Add onions and green chillies.
Once onions become transparent add salt, garlic-salt-chilli powder
Then add curry leaves and tomatoes and close the lid for 5 mins
Then make same pieces of the idli and add. Add garam masala and cilantro
Keep closed for 10 mins.

KOBERRI MURUMULLU

Ingredients:

Fresh coconut - 1/2
Salt
Garam masala
Ginger garlic paste
Rice flour - 2 spns
Besan flour
Onions - finely chopped
Cilantro
Chilli powder
Oil

Grind coconut in a mixie to form a nice powder without adding any water
Add salt, garam masala, chilli powder, rice flour, besan, onions and cilantro and mix well
Heat oil and make vadas and serve with tomato sauce

VEGETABLE STICKS

Ingredients:

Beetroot - 1 cup chopped
Carrot - half cup chopped
Potato - half cup chopped
Ginger garlic paste
Masala items
Maida
Bread crumps
Groundnut powder
Oil

Heat a pressure cooker and add little oil for tadka. Put the masala items, ginger garlic paste
Then add beetroot, carrot, potato and little salt and allow one whistle without water
Once the pressure is released, add chilli powder and cilantro
Make it to a smooth and make balls. Add groundnut powder to the mixture before making balls
Then make a dough with maida flour. Dip in bread crumps and deep fry in oil
Serve with tomato sauce

GUMIDIKAYA ODIYALLU

Ingredients:

Gumidikaya
Pesara pappu powder
Urad dhal paste
Green chillies
Nuvullu
Jeera
Salt
Asafoetida

Soak urad dhal overnight and make a nice batter of it the next morning
Grate gunidikaya. Add peasara pappu powder
Add salt, grated green chillies, nuvullu, jeera, asafoetida. Mix everything and leave it overnight
The next morning, add the urad dhal paste and keep odiyallu
Keep it for 3 days in hot sun and store in air tight container
Fry them as and when needed

KUNUKKU

Ingredients:

Raw rice - 1 cup
2 cups of Toor dhal, channa dhal, urad dhal (less) and little moong dhal
Red chillies

Soak all the dhals and red chillies together
Grind to a coarse paste
Add salt, coriander and curry leaves and fry till golden brown

GOBI MANCHURIAN DRY

INGREDIENTS:

Cauliflower - 10 florets
Onions chopped - 1
Green chillies slit -2
Spring onions
Tomato ketchup - 2 tbsp
Soy sauce - 2 tbspn
Red chilly sauce - 1 tbsp
Vinegar - 1 tbsp
All purpose flour - 1 cup
Corn flour - 2 tbsp
Salt and pepper as required
Oil for deep frying


Cut cauliflower into small florets. Mix all purpose flour, corn flour, salt and pepper with the required amount of water into batter of bhajji consistency
Heat adequate amount of oil. Dip the florets into the batter and fry then in oil and keep aside
Heat oil in a kadai. add green chillies, onions and salt, fry till transparent.
Then add tomato ketchup, red chilly sauce and cook for 2 mins. The amount of red chilly sauce depends on spice level, so for people with a higher spice level can add a little extra other one tbsp should be fine. Then add soy sauce and vinegar. Sprinkle some water and let the entire mixture cook for a while.
Then add the florets to the mixture and sprinkle very little water and toss the florets in the sauce and let everything cook for around 5 mins.
Garnish with spring onions and serve

KARA UPAM

Ingredients:

Par boiled rice - 1 cup
Raw rice - one handful
2 cups of equal amount of toor dal, Channa dal and urad dal
Red chillies

Soak rice and dhals for about 4 to 5 hrs
Soak one handful of channa dal separately
Grind all rice, dhal, red chillies and salt to a thick batter (Don't grind the soaked channa dhal)
Do tadka (mustard) and add to the batter
Add the soaked channa dhal, curry leaves and coriander to the batter
Take a upam stand, fill little ghee / oil and pour the batter and cover closed till the upam turns golden brown
Turn the upams and cook for another 2 mins and remove