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vimala`s fantasy cooking

                                       pasta tikkies

                      ingredients:-spagetti --1 cup(cooked with salt)

                                            carror--2(small)

                                            beans--8

                                           white bread(crumbs)

                                            cheese into small long size bits

                                           green chillies-3

                                           wheat flour(maida)-1cup

                                           fresh coriander leaves

                                           jeera-small tsp

                                          ginger-2"

                                           sesame seeds-1tsp

                                         salt

                     procedure:-cut the carrots+beans,chillies,ginger in to rough  grinding using with food processure.

 2.cook throughly spagetti according to the instructions.

3.cut spagetti into small pieces.add the rough grinding veg.pieces.

4.mix coriander ,little garam masala,jeere,seaseme.flour to a fine dough.

5.finally add thecheese bits and mix the dough well.with hand.

6.no need to add water.(if you need add a little).

7.make them small round or oval shape "tikkies"(like vadas)and fry them in a low flame to a golden brown colour,and serve them hot with tomato sauce or ketchup.

Alter. tips:-instead of adding maida(wheat flouor)to the spagetti,make the fine batter with maida adding water and salt.makethe spagetti balls and dip them into the batter and fry them in oil to a good color.

   

                              coco-badami cova 

fresh cocconut----1

almonds without peel(soaked)

carrots(grated)

ghee-2tbsp

vanilla essence or vanilla sugar

milk½ltr or milkmaid

sugar syrup(2 cup)

crushed pistash nuts,cashew nuts(add the green colour to get a good colour).

Procedure:-make the carrots halwa with(1cup sugar),carrot should be fry with some ghee for 3 minutes  before add the sugar.

make the coconut cream adding some milk and sugar (grind to a fine cream).let it come to a fine thick cream .

add the milkmaid (little)with mandel cream.

make it into a fine thick cream on low flame (to make small bits).stir continueousely without burning.

Now first put the coconut thick paste as one layer,

carrot halwa as 2 layer,spread the crushed coloured pistash&cashew ground powder.

finally spread the mandel halwa.

let it stay for ½ hour,let it cool slowly.

cut them into small pieces carefully.

decorate with coloured pistash.  

 

VIMALA`S COOKING

                                        SNACKS

      VEGETARIAN SAMOSAS

                   potato samosas

                   palak samosas

                  cilantro samosas

                  green peas samosas

                  methi samosas

                 mixed vegetable  samosas

                white beans samosas

                coconutand cabbagesamosas

 FOR PASTRY

 

                  maida flour(called as all purpose flour)-2 cups

                   salt----½tsp

                  water--4tbsp

                 oil-4tbsp

                 rice flour--1cup

PROCEDURE:-sift two flours and salt adding with water make a fine stiff dough.

                          Knead for 4 to 5 minutes welland keep aside for 40 minutes or longer .

FIRST WE START WITH POTATO SAMOSAS--1

 

STUFFED CURRY:-    cook potatoes till they become softer.peel it,mash them.

                                      add garam masala,ginger paste(2tsp),chilli(3chopped),amchur(dried mango powder-2tsp),salt to taste,turmeric-1tsp,mix them well to a fine dough.

        make them to desired size  round b alls.

PREPARE LIKE GLUE WITH 1TBSPMAIDA AND 1TBSP WATER IN A SMALL BOWL.

NOW make all dough to small balls to make small puris,put TAWA on the stove let it get heat.

    heat one by one for one second (it should not get toasted)and remove immedietly,and cut in the middle like ½circle,stuff potato mixture in each of them .

,roll the semi circle to a cone"and glue it with  the mixture(as glue)which is added with water.

Prepare all samosas like this and cover them with a nice towel over them.

we can get crispy samosas if you keep themfor 30 minutes.

fry them on a slow flame and serve them with tomato ketchup, or chilli sauce.

                                           PALAK SAMOSAS-2

 FOR PASTRY IS THE SAME PROCES AS POTATO SAMOSAS:

      stuffed palak curry:-fresh palak----1/4 kg(cleaned and chopped finely)

                                          garammasala--3 tsp

                                          amchur--2tsp

                                          greenchillies--3

                                          turmeric-1tsp

                                          pudina leaves--1cup

                                          ginger paste-2tsp

                                           onions--2oogms(finely chopped)

                                           salt to taste

                                          oil for curry

           put oil in the deep pan fry some cummin seeds,then add chilli es,turmeric,onions,chopped palak

          then add garammasala,amchur,salt.put the lid until the curry is ready.

          after 3 minutes check the water is absorbed or not.remove lid and simmer the stove,let the curry

         become soft.(if still it has more water add little basan )

        THE SAMOSA COVER PROCESS IS THE SAME AS POTATO SAMOSA)

        Instead of stuffing potato curry fill with palak mixture.

                                              CILANTROSAMOSAS-3

        FOR PASTRY IS THE SAME PROCEDURE AS ABOVE          

            stuffed cilantro(coriander leaves):-cleaned.fresh chopped coriander--3cups

                                                                         garammasala--3tsp

                                                                          amchur--2tsp

                                                                           ginger paste--2 tsp

                                                                           garlic paste-2tsp

                                                                            haldi(turmeric-1tsp

                                                                         salt to taste

                                                                         oil for curry

                                                                        pudeena leaves-paste-3tsp

          FRy some cumminseeds,add all ingrdients except leaves.after2min  add coriander leaves and leave it for some time on stove(max 3 seconds)  remove from the stove and make it desired size balls.add little basan(gram flour)before you remove from the heat.

EVEN THE METHI SAMOSAS ALSO THE SAME PROCESS CURRY.(5)

TO MAKE SAMOSAS PROCEDURE IS AS ABOVE

                          GREENPEAS SAMOSAS-4

          soaked green peas-1/4 kg

          grnded paste chilles-5

          garam masala-2tsp

         ginger--2tsp(paste)

         lemon juice-2tsp

          salt to taste

          fresh coriander-½cup

          haldi-1tsp

remove the water from soked peas and let them cook in cooker with ONLY ONE whistle.

Fry some cummin seeds then add the ginger,chilli paste,haldi.mix peas and garammasala and peas.stir well,add finally lemon juice withsalt.make them desired balls.

       FOR PASTRY ISTHE SAME PROCEDURE AS ABOVE 

THE PROCESS TO MAKE SAMOSAS ARE THE SAME AS POTATO SAMOSAS.

        MIXEDVEGETABLE SAMOSAS--6

       mixed vegetable packet½kg

             OR green peas-1cup

                     potatoes-finely chopped-2 big size

                     carrots -2 finely chopped in small bits

                     french beans-4 finely cut in to small bits

COOK ALL THE VEGETABLES IN ADDED SALT WATER UNTILL THEY GET SOFTER.

                     garam masala-3tsp

                       amchur--3tsp

                      cashew nuts-8

                       green chillies-chopped 5

                       coriander leaves-1cup

                       haldi-1tsp

                    oil and salt to taste

                       ginger paste-2 spoons

  fry 1tsp cummin to broun colour,add pastes and haldi chillies and finally add mixed vegetables.make them in to desired balls.

  "THE PROCESS TO MAKE SAMOSAS ARE THE SAME AS POTATOSAMOSAS"

WHITEBEANS SEEDS SAMOSAS --7

soak beansseeds over night.(½kg),put little salt in it.

next morning cook them in the pressure cooker with weight until one whistle.

mash them (50%)and add 2 tsps ginger paste,garlic(2tsp)paste,chillies paste(3),garammasala(2tsp)

salt,little lemon juice and finally add beans +chopped coriander.make them desired balls.

if it is not easy to make them add one boiled potato ,mash it and add to the mixture.

"THE PROCESS TO MAKE SAMOSAS ARE SIMILAR TO THE POTATOES SAMOSAS.

COCONUT_CABBAGE SAMOSAS

grated fresh coconut-½ part  (without black)

grated cabbage-1/4kg

ginger-1inch

greenchillies-3

 garlic--2cloves

chopped fresh coriander-1cup

garammasala-2tsp

Cook grated cabbage with a little salt and add grated coconut too(3 cups water).

fry 1 tsp cummin and add the paste of greenchillies and ginger,garlic and stir it continuously.

finally add the combination of cabbage and coconut and let it stay for some more time on low flame with the lid.

make it desired size balls,and prepare samosas similar process as potato samosas.

NOTE:-if to prepare balls with this mixture add some wet white bread to this mixture.

BREAD BHAJJIS

INGREDIENTS:-bread slices-6(cut them diagonally)

                            potatoes-4cooked and mashed

                            ginger and g.chillies paste-2spoons

                             salt to taste

                            chopped cilantro-1cup

                            grated carrot-1

    PROCEDURE:-take ,mashed potatoes and add the pastes,salt cilantro leavesgrated carrot to make a fine dough,take 6 pieces of bread and apply this potato mixture on it ,cover with another bread slice.

prepare all bread slices like sand-wiches,and dip them in basan batter and deep fry them in oil to golden brown,serve hot with tomato ketchup,and vegetable sallad.

BREAD ROLLS 

bread-8slices

potatoes-3 big in size

cilatro leaves-½cup

medium onion(chopped)

garlic paste-2tsp

chopped green chillies-3

chilli powder-1tsp

garammasala-1tsp

salt to taste

OIL FOR DEEP frying

process:--boil potatoes andmash them.

chop all vegetables.

add all ingredients without adding bread .takeout the brown ends of bread slices.

wet bread slices and sqeeze excess of water ,put some the above mixture on every bread slice and roll it like amat,seal the two edges with a paste of maida+water .prepare all bread rolls ,finally roll them on bread crumbs and deep fry in oil on low flame untill they get crispy.

serve hot with tomato ketchup or sauce.

SPICYROLLS

ingredients:_bread slices

soft cheese

greenchillies

coriander leaves

chillipowder

dhania powder-salt and oil to fry

put the bread without brown edges in the water.

grind chillies and onion and coriander+salt

add dhania powder ,red chilli powder and   soft cream   cheese to a fine paste.

sqeeze bread slices carefully and stuff with m the above mixture,roll them and brush with butter .

cut into ½size and bake them to a golden brown colour.

serve them with tomato ketchup and sallad.

BREAD UPMA

bread slices--6

french beans--5

carrot-1

green chillies-4

ginger-1inch

curryleaves-

salt

oil

lemon juice-1spoon

garammasala(optional)

PROCEDURE:-chop finely all vegetables .cook them in little added salt water to make them softer.

put the oil in "kadai"and add chillies and ginger cury leaves.let them get good flavour.

now add cooked vegetables and bread pieces(cubed pieces).put the lid untill it become softer.

FOR BREAD UPMA NO NEED OF WATER ;serve it hot.

MOONGDAAL KACHORI

maida(all purpose flour)-150gms

water

ghee-2½tbsp

suji-50gms

salt

oil

FOR FILLING:-coriander leaves-1bunch finely chopped

                             cummin powder-1tsp

dhania powder-1tsp

greenchillies-4

ginger paste-1tsp

moong daal-200gms

ghee-4tbsp

chillipowder-2tsp

lime-2tsp(juice)

pudina -chopped  1/4cupsalt

PROCEDURE:-soak moong dal overnight.grind it to a fine fluffy batter.sieve the flour.

add salt and ghee to the flour. with adding water makea stiff dough.knead it very well and set it for 1 hour with tightly covered bowl.

make them similar size  balls.

put ghee in a thick bottom bowl or non-stick bowl add all ingredients ,after 3 to 4 minutes add the "pithe"

(grinded moongdals batter ),fry it continuously without burning tills you get fine flavour.adjust the seasoning to taste and re,move from the flame.

take every ball of maida ,make small puri on your palm fill with sufficient size ball of moongdal

mixture,cover it and slightly pat over .prepare all kachories like the same process.

deep fry them in oil on low flame.serve hot with tomato sauce,sliced onionins,sallad and tomato slices.

PASTA TIKKIES.   

ingredients:-spagetti(long)-100gm

                      seasomseeds-2tsp

                      carrot-2

                       frenchbeans-6

                       methi(fresh)

                      greenchillies-4

                      ginger-1"

                     bread powder-3tbsp

                    salt ,oil to deepfry

                   maida(allpurpose flour)-1½tbsp

                  garammasala-2tsp

  PROCEDURE:--boil water in a big vessel adding 2tbsp salt,when it is too hot add spagetti   

                              and boil furthur,10 minutes

                              let the spagetti cook  until it gets softer.net it and set aside.

                             ½grind carrot,ginger,chillies,beans,salt and finally methileaves.add masala,maida exept breadpowder.

                                ½masn spagetti and mix the above chilli mix and knead it to a dough. 

                                 Make oval shaped balls (small),and let them rotate on bread powder.

                                 after all tikkies done fry them in deep frying pan in low flame till they get golden

                                crispy brown colour.

                                SERVE HOT WITH TOMATO KETCHUP AND FRESH SALLAD.

                   WE CAN PREPARE TIKKIES WITH THE SAME PROCEDURE WITH"SEMIA"ALSO!!

        KACHWITH URAD DAL -2 ORI

                INGREDIENTS.-allpurpose flour-4cups

                                              cumminpowder-1tsp

                                            uraddal-2½cups

                                             aniseeds-1½tsp

                                           redchillipowder-1tsp

                                               dhaniapowder-1tsp

                                              limejuice-2tsp

                                              little sugar.little asafoetida

                                            ghee-3tsp

                                         coriander fresh-1cup(finely chopped)

          PROCEDURE;-soak uraddal 6 hours.grinr it and steam cook in the cooker,then add masala later.

                                    grind aniseeds and add other ingredients ,mix that to the dal and keep                    aside.Make a dough with ghee ,flour,lime juice,salt and add sufficient water to make afine dough.let it stay for 2 to 2½hours.

                               make desired size balls with the maida dough,make equal size balls with urad dal masala mixture also.

                           take each ball and make adepression with your thumb and stuff with urid dal mixture.

                         close it ,then make it gently like a small pories,use the same process with all dough.

                         deep fry them slowly to get crispy kachories.

                        VEGETABLE MANCHURIA

                  INGRDIENTS:-cabbage

                                            carrot

                                          beans

                                       greenpeas

                                       chop them nicely

                                   cook them untill they become soft tender.

                                    add maida salt and chillipowder(2tsp)to cooked vegetables and make it equal size balls without any split.

                                    fry them to a golden brown colour.

                      FOR GRAVY;-ginger-2"

                                              onion-chopped

                                               greenchillies-4

                                                 tomato sauce-5spoons

                             take 2tbsp of oil in a vessel and fry 1tsp cumminseeds then add onion ,chopped chillies and ginger finally salt and little garam masala.after cooking 2to 3 minutes finally add the tomato sauce cook furthur 3 minutes more untill you get fine flavour.

                            add the readymade manchurias to this fravy and let it stay on stove for few minutes.serve hot.

GREENPEAS KACHORI

ingredients:-atta(chapathi flour-2cups

                        maida(all purpose flour)-2cups

                      greenpeas(soaked and cooked)-2½cups

                      chillies-6

                       ginger paste-1½tsp

                       mustardseeds-½tsp

                  hing½tsp

                turmeric-½tsp

                  fresh coriander-½cup

                oil to deepfry

                 make the fine dough with two flours adding salt,and a little ghee.

                Mash the cooked green peas and add coriander leaves.

               Grind the chillies and ginger and season it with mustared seeds and hing,finally with turmeric.

               Make "strwberry size"balls with the dough and put a depression with thumb,and then keep

             almost same size peas mixture in it cover it ,again make it as small (thick)pori.just press it

             only!!deep fry them gently and serve them hot with mint chutny or tomato sauce.

       POTATO PATTIES

  INGREDIENTS:-potatoes-100gms

                              spinach-(frozen full leaves)-500gms

                             grated cheese-50gms

                              garlic-finly chopped

                              white pepper-½tsp

                              salt-½tsp

                             baking powder-½tsp

                             egg-whisked

                           ghee-to  toastthem

         PROCEDURE:-Peel potatoes and grate them finely.

                                    mix all ingredients with potato and make them like"vadas"(flatten)

                                  and toast them on frying pan slowly adding  little ghee.

                                serve them hot with jam or marmalade.

        IT IS LIKE A TIFFIN USED IN SWEDEN;ESPECIALLY CHILDREN LIKE IT WELL

       ONION RINGS

                   ingrdients-onion -2½cups to cut like rings

                                     allpurpose flour-1cup

                                        egg beaten-½

                                       salt to taste

                              oil to deep fry

                           keep onion rings in "ice-cold" water for 1 hour.and drain it afterwards.

                          mix the other ingredients with allpurpose flour to get a good batter(fluffy)

                          Dip onion ings with the batter and deep fry them to a golden crispy brown colour.

                           serve them with tomato ketchup and to taste add salt and pepper on it

.METHI ROLLS      

                   chopped fresh methi-1½cup

                   besan-2½tbsp

                  water to make dough

                   greenchillies-3 finely chopped

                   ginger paste-1tsp

                 potato-grated1

                 salt and red pepper

oil to deep fry

         PROCEDURE:-mix all ingredients toa fine dough,make them equal size balls

                                  steam them in idli cooker to softer.

                                 at the time of serving make each ball criss-cross (like)with a knife.

                                 deepfry them to crispy brown.

   WE CAN PREPARE ANY LEAFY VEGETABLES LIKE THE SAME PROCEDURE.

STUFFED CABBAGE ROLLS      

   INGREDIENTS:-cabbages-2(see for big leaves)

                               onion-slice

                               mixed vegetables-finely chopped and cooked

                              peas,cauliflower.beans,carrot-finely chopped

                              tomato ketchup -4tbsp

                               salt to taste

                              bread crumbs

                             maida -for batter

                            ginger-paste 1tsp

                       greenchillies-paste 4 in nos

      PROCEDURE:-remove the layers of cabbage gently one by one.

                                boil water with adding salt and keep all cabbage layers for few minutes.keep aside.

                              fry a second onions,chillies and add cooked vegetables ,then seasoning andketchup.

                              fry for 3-4 minutes untill it gets dry.

                            take each layer and keep some mixture of above and paste it with maida  batter for

                           sealing the edges.roll them in bread crumbs.

                        deep fry to golden crisp colour and serve them hot.

   NOTE:-you can dot with butter and keep on greesed pan and bake in the oven  180¤c-200¤c  for 10 minutes.

BANANA(PLANTAIN)ROLLSRAW

plantains-5 in nos

 salt to taste

 greenchillies-3-cut them into small pieces

 ginger paste-1tsp,onion-½chopped

garlic paste-1tsp

boiled green peas-1cup

coriander-½cup chopped

salt

pudeena chopped-50gms

oil-1½tbsp

peanuts powder-1½tbsp

maida-½cup for batter

oil to deep fry.

PROCEDURE;-boil the bananas with peel untill they become softer.

       peel them mash them and add turmeric.

lightly fry coall ingredients should be nstantly to dry.

     add the seasoning to this and spread it on  wet muslin cloth.

with the help of the cloth roll it like "dosa"

,dip it in maida batter and then roll it in peanuts powder.

deep fry (whole dosa)in oil to a golden colour and now cut it into ½ to 1 inch bits

drain on a paper and serve them hot.

MIXED VEGETABLE CUTLETS

 INGREDIENTS:-potatoes-4(boiled and mashed)

                             cabbage-chopped1cup

                             carrot grated-½cup

                             boiled green peas-1cup

                            breadslices-4soked &mashed

                             amchoor-3tsp

                             chopped ginger-2½tsp

                            fresh dhania-½cup

                          greenchillies-finely chopped-4 to5

                          pudeena finely chopped-1cup

                          jeera-rosted and grinded 3tsp

                              salt and red chilli powder

                              oil to fry

                  maida-3 tbsp

                 bread crumbs

             PROCEDURE:- make maida batter and keep aside.

                                      sprinkle bread crums on a wide plate.

                                    mix all ingredients to a fine dough and knead well.

                                   make small size"lemon balls"dip them in maida batter .

                                  Roll them in bread crumbs and press them as cutlet(use any round shape glas).

                                 see the edges should be neat.

                                  prepare all cutlets and let them stay in refrigeretor .before frying remove frm the

                                 fridge.drain them on paper and serve them hot with tomato ketchup.

         VEGETABLE  tikkies

                                         INGREDIENTS:-channadal-soaked and grinded

                                                                   salt and chillipowder-1tsp

                                                                  greenchillies-3cut in to small bits

                                                                    coriander leaves-½cup

                                                                  potato-cut them to finger shape3 in nos

                                                                  salt and red chilli powder

                                                               DECORATION:-cucumber slices

                                                                                             kebab-mirchies

                                                                                              tomato slices

                                                                                             sallad cabbage shreds

                                                                                              black oives½ly cut)

                                                                                            onion rings

                                                         PROCEDUREdip potato fingers in channadal batter and deep fry

                                                    slowly untill potato is cooked.

                                                     before serving them fry them again in hot oil to get crispy.drain them on paper and serve them hot with decoration vegetables.    

  KACHORIES

  INGREDIENTS:-moongdal-1cup (soaked and grinded)

                               ginger-chopped 1"

                              chillies-4chopped

                               cummin powder and red cchilli powder-1tsp

                              garam masala-1tsp

                               asafoetida-little

                               turmeric

                              ghee-1tsp

                     allourpose flour-200gms

                    chapathi flour-3 tbsp

                    salt to taste

                  curd-1cup

                 ghee-1tbsp

                  water

 

 PROCEDURE:-take fine maida and swift it nicely and prepare a fine dough with using water and curd.

                        let it stay for 15 minutes.

                       fry on alow flame all the oter ingredients with moong mixture to dry.

                      make the dough to small size balls and make a depressionin the middle and put some mixture of  moondals and cover it all sides and roll very lightly then fry them in oil carefully in low flame.              

   MASALAVADAI                                                                    

        INGREDIENTS:-channadal(redgram)-1/4 kg soaked and grind it

                                     ginger-2inches

                                     green chillies-5 chopped

                                      garlic-3 paste

                                    fresh coriander -½bunch

                                     seasomseeds-2 tsp

                                     very litle-soda

                                     pudeena leaves-1cup

 

             PROCEDURE:-grnd chenna dal with very little quantity of water.

        and add salt and other ingredients.

        warm oil and make small vadais and deep fry them to a golden crysp colour.

        serve hot with mint chutney.    

VEGETABLE VADAI

ingredients

                 channa dal-1cup

                  moong dal-1cup

                 rice-1/¤cup

                 chillies-chopped finely

                 ginger paste-1tsp

                garlic paste-1tsp

                coriander (fresh)-½bunch

                 pudeena-½cup

               salt to taste

              carrot grated-1 cup

               palak OR methi leaves-finely chopped

              onion-2bigsize chopped finely

              seasom seeds-2tsp

              cummin seeds-1tsp

             PROCEDURE:-grind them two dals with rice to a hard dough.(add very little water)

                                     add all ingredients to a fine dough,and make them small vadai and

                                    deep fry them to crispy brown .serve hot with tomato ketchup.

                                 WE DO NOT NEED TO MIX WATER BECAUSE VEGETABLES AND PALAK HAS ITSELF WETNESS.

          CUTLETS WITH PALAK &POTATO       

 INGREDIENTS:-potatoes-5COOked &mashed

                             fresh coriander leaves--½cup

                              fresh palak(spenach)-50gms(chopped finely)

                             greenchillies-4 to 5  finely chopped

                            ginger&garlic paste-1½tsp

                             salt to taste

                             maida--2cups adding with salt&water for covering batter

                            bread crums-covering

                             oil to fry

                           little basan

                          turmeric &½tsp garammasala

       PROCEDURE:-   take 2 tsp oil and add first greenchillis,some cumminseeds,pastes and salt .

                                   after stirring continuously add palak and mashed potato and garammasala.

                                   let it stay for 2 more minutes,remove from the heat .

                                    mix well add cotriander leaves too.

                                   let it stay in the refregerator for some time.

                                  remove before you eat and make them like oval-shaped cutlets.when all are done

                                 dip in maida batter and roll one by one in bread crumbs.

                                 prepare all in the same way,fry them in the pan using more oil(not deep fry).

                                serve with mint chutny or tomato ketchup and vrgrtable fresh sallad.

               ::KEEPING IN THE FRIDGE THE CUTLETS WILL BE CRISPY AND WON ``T ABSORB SO MUCH OIL ALSO !!!

SABUDAANA VADA 

INGRDIENTS:_sabudaana--1kg

                           potatoes-1kg

                            peanuts-1/4kg

                           salt,red chilli powder-according to your taste

                           turmeric-little

                             oil to deepfry     

PROCEDURE :--soak saabudana in the waterfor 4 hours.

                            cook potatoes and peel them mash them.

                            grind peanuts roughly(like suji)

                            mix above ingredients together like chapathi - dough

                          add the remaining spices and deep fry them in oil to golden brown.

CABBAGE VADA

INGREDIENTS.-uraddal-½kg

                            cabbage-1/4kg

                            ginger-1inch--to paste

                            coriander leaves-½bunch

                           curry leaves-2twigs

                          salt

                         oil to deep fry

                        onions-5

                       greenchillies-5 to paste

PROCEDURE:-soak urad dal for 1 hour.drain it and grind it with little water,salt.

                          chop onions and chillies

                          add some salt to chopped cabbage and( ½ly) cook it .

                          sqeeze cabbage without water and add grinded urid dal and add all remaing ingredients

                         to a fine dough.

                           make them like vadas and deep fry them in oil to crispy brown.

   MOONGDAL VADA

INGREDIENTS:-moongdal--½kg(soaked&grind)

                             onions--1/¤kg(chopped)

                             greenchillies-7(chopped finely)

                             salt

                            curryleaves-2twigs

                            ginger-1tsp(paste)

                           oil to deep fry

PROCEDURE:-DONOT GRIND DAL WITH SALT.

                          add all ingredients to moong dal dough.add coriander bits and curry leaves.

                           make vadas to your desired size and deep  fry them.

                           serve hot with coconut chutny.

SOUR PAKODA  

INGREDIENTS:-urddal(white).-1/4kg

chillies-6  chopped    

  rice½kg

onions-4 chopped

soda

sour yoghurt

oil to deep fry

salt to taste

cummin seeds-1tsp

seasomseeds-2tsp

fresh coriander-1cup

curry leaves-2twigs

PROCEDURE:-grind urad dal &rice to powder sieve it .

                         addall ingredients one by one to a fine dough.

                         make them like pakodas fry them to golden colour.

YOU CAN STORE THE BATTER FOR ONE MORE WEEK IN THE FRIDGE.

      MASALA   PAKORA WITH CASH EWUNUTS 

INGREDIENTS:-cashewnuts-1/4 kg-

                             basan-1/4kg--batter

                              ginger-120gms

                             chillies-7

                              cumminseeds-whole 2tsp

                             pudeena(mint)-½cup

                            coriander leaves-½cup

                              curryleaves-2twigs

                             ghe-1cup

                             salt

                           oil to deep fry

                           seasom seeds

PROCEDURE:-add water to basan to make pakodas dough(thicker than bhajjis batter).

                           add cashews,ginger paste,chopped chillies,curryleaves,coriander and salt other 

                           remaining things to a fine dough.

                           pour oil in "kadai" and prepare medium size cashew pakodas to crispy frying.

                          we can spare them up to 15 days.

MIXED VEGETABLE PAKORA"

INGREDIENTS:-cabbage-1cup chopped

                              potatoes-1½cup-grated

                              chillies--8

                            chopped carrot-1cup

                              beans-5 chopped into tiny bits

                               ginger-ground 2tsp

                             coriander leaves-1/4cup

                             oil to deep fry

                             salt to taste

                            basan-½cup

PROCEDURE:-grind chillies and ginger to a fine paste.

                          cook ½ly all vegetables.drain it.keep aside.

                           add all ingredients to basan .

                         now add ½ly cooked vegetables+other ingredients(donot add water).prepare pakodas with your desired size.

                          fry them in oil to crispy brown.serve hot with tomato ketchup.

    MAIDA BONDA    

     INGREDIENTS:-onins-5

                                   allpurpose flour-500gms

                                   sour curd(yoghurt)-1½cup

                                    coriander leaves-½cup

                                      greenchillies-5

                                   rice flour-100gms

                                  tomatoes-3

                                 cumminseds-1tsp

                                  seasomseds-1tsp

                               salt,oil to deep fry

PROCEDURE:-sieve mada and rice flour.add sour curd ans salt.

                           chop all vegetables and add to the batter mix well.

                            add little baking soda and other ingrdients  to it.

                             make  lemon   size round balls and deep fry them to golden crispy brown colour.  

                             serve them ONLY they are hot with coconut(idli)chutney.

MYSORE BAJJI   

INGREDIENTS:-allpurpose flour-1/4kg

                             suji-1tsp

                             corn flour-1tbsp

                             greenchillies-5 to be chopped

                              ginger-to be chopped

                              coriander leaves-½cup

                               fresh coconut-chopped1/4 cup

                                 salt,oil to deep fry

                                channa dal-1½tsp(soaked and drained)

                                little soda

                              cumminseeds

                              seasom seeds

PROCEDURE:-THE BATTER MUST BE SOAKED MINIMUM 4 TO 5HOURS:

                          IF YOU WANT TO PREPARE MORNIG,PREPARE BEFORE DAY `s
                          NIGHT.

               ------mix all ingrdients EXCEPT soda.

                        soda should be added before you prepare "BAJJIS".

                        heat the kadai with oil and make walnut size balls and deep fry themto brown colour. 

                      serve hot with tomato chutney or coconut chutney.

MYSORE BONDA             

   INGREDIENTS:-uraddal-½kg

                                 rice flour-100gms

                                  coconut-chopped 1cup

                                  salt to taste

                                   black pepper-2tsp

                                  oil to deep fry

PROCEDURE;-soak uraddal for 1 hour and grind it as vada batter(do not use more water).

                          mix all ingrdients well to this batter.

                          make them to lemon size balls and deep fry them in oil,on slow flame.

                         serve hot with sambar and coconut chutney.

BONDA WITH SABUDAANA  

INGRDIENTS:-allpurpose flour(maida)-1/4kg

                           onions-3

                           riceflour-75gms

                          grenchillies-5

                            sabudaana-1oogms 

                          cumminseeds-1tsp

                         coriander-1tbsp

                        sour curd-½cup

                       salt to taste,oil to deep fry

PROCEDURE:-soak sabudaana in sour cur for 1½hour.

                           chop all vegetables.

                          add them to the sabudaana mixture along with rice flour to pakoras consistency.

                         deep fry pakodas in oil and serve them ONLY hot with tomato ketchup.

POTATO BONDA    

INGRDIENTS:-potatoes-½kg(boiled and peeled)

                          green chillies-5finely chopped

                          soda-very little

                          basan-1/4kg

                           salt to taste,oil to deep fry

                         redchilli powder-according to taste

                          rice flour-100gms

                          garam masala

                          mint(pudeena leaves)-1tbsp

                         tomatoes-2 finely chopped

                         ginger paste-1tsp

PROCEDURE:-  take big vessel pour 2 tsp oil and fry chillies and tomatoes and other spices.

                           mix well .add boiled potatoes and curry leaves and coriander.

                           let it stay for 2 minutes,remove from the heat,and make lemon sized balls.

                           fry them to a golden brown colour.

                          serve with tomato sauce or coconut chutney.

RAW BANANA BHAJJIS  

INGREDIENTS:-raw bananas-3(hard)

                            basan-1/4kg

                            chillies-4(paste)

                             ginger-to paste1tsp

                             turmeric,salt,oil to deep fry

PROCEDURE:_(normally i use to cut the bananas horizontally)

                           peel bananas and cut them neatly and keep them in 1tspcurd added water.

                           prepare the batter with basan and 1tsprice flour.add soda and ground chilli paste6+ginger paste too.

                           dip each banana slice(long ones)carefully in basan batter and deep fry them in oil.

                            serve with mango pickle or tomato ketchup.

NOTE:_WE CAN PREPARE WITH THE SAME PROCESS WITHPALAK;CAULIFLOUR;BRINJAL;KADDU,SNAKE GUARD;sweetguard,CAPSICUM.

MICHI BAJJIA  

GREENCHILLIES--1/4kg(should be thick and long)

                                 ajwain-2tsp

                                cummin powder-1tsp

                                dry coconut powder-3tsp

                                  amchur(dry mango powder)-2tsp OR Lemon  juice-3tsp

                                   salt,oil to deep fry

                                   basan-1/4 kg

                                     soda-little,turmeric

                                    chickpeas powder-2tsp

                                  rice and maida flour-1tsp

PREPARATION OF STUFF:-grind together with coconut powder,salt,ajwain,chickpeas powder

                                                amchur,cummin powder,keep aside,add just a 1tsp water.

                                    ---- prepare fine batter witout any lumps with basan and 1tsp rice flour and 1tsp

                                       maida and soda.

                                   -- split green chillies top to the edge and remove with using spoon all seeds .

                                      stuff with above mixture to each mirchi,deep fry them in oil to a light golden brown colour.serve with vegetable sallad and salt+lemon mixed onion rings.

SAABUDANA KHICHIDI

   INGREDIENTS:-groundnuts-100gms

                                saabudana-½kg

                               potatoes-1/4kg

                              chillies-3

                             mustars-1tsp

                            dry chillies-2

                             cummin-1tsp

                            lemon-1

                            salt,turmeric

                           curry leaves-2twigs

                           corianderfresh-1/4cup for garnishing

PROCEDURE:-clean and wash sabudana and let it soak for 3½hours.boil potatoes till they become softer.roast ground nuts anr grind them roughly(like suji)

 chop chillies finely.

pour oil in a kadai and seasonig with musterds etc..after done remove from the heat add potatoes and ground nuts, salt lemon juice and drained sabudana .mix thoroughly,keep on the heat for a moment with lid.and serve hot.garnish with coriander leaves.

ADAI

INGREDIENTS:-toordal-1cup

                            urad dal-1cup

                            chennadal-1cup

                            moongdal-½cup

                            rice-1cup

                           groundnuts-50gms

                          salt to taste

                          greenchillies-5

                          red chillies-3

                           cumminseeds-2tsp

                           turmeric

PROCEDURE:-soak all dals and rice ,grind them with all ingredients to a smooth pate(batter)

                          make it as thick dosa and roast it two sides adding little more oil.

                          serve hot with sambar and coconut chutney.

  UPMA WITH RICE SUJI 

INGREDIENTS :_rice suji-4 cups

                              moongdal-1 cup-washed and drained

                            coconut-fresh grated

                            curyleaves-2twigs

                            tempering ingredients -musterds,cummin,red chillies(2)in bits,urad dal

                             green chillies-7chopped

                          oil-½cup

  PROCEDURE:-put a big thick vessel,prepare tempering,add chopped chillies,curry leaves and finally moong dal.fry for 2 minutes until moongdal gets good flavour.

add 8 cups of water(1:2water),add salt.allow to boil the water.

turn to low heat and now add suji slowly without any lumps.

keep the lid and let it cook until suji done with low temperature.

serve with hot or cold with mango pickle.

"PUNUKULU(BONDAS WITH IDLI OR DOSA BATTER)                  

INGREDIENTS:-uraddal-100gms

                           rice-4oogms

                           onions-3 cut into bits

                         greenchillies-7

                         chanadal-½cup

                        coriander leaves-½cup

                       cumminseeds-2tsp

  PROCEDURE:-if you prepare them morning let the batter( should be fermented  )

                           should be grinded before night.the should be sour,then you get the taste.

                          soak rice and urad dal separately and grind them separately,mix them together.

                         add salt and chillies and other ingredients.

                          next day before you deep fry them add  a pinch of soda,and fry them like balls

                         to golden brown.serve them hot with tomato sauce.

MOONGDAL SIRIYALI:_     

INGREDIENTS:-moongdal-½kg

                       tamarind pulp-2tbsp

                     salt -sufficient

                      turmeric-little

                     for tempering-channadal(2tsp),uraddal(2tsp),musterds-(1½tsp),redchilli(3 to4)

                  curry leaves-2twigs

                   oil-3tbsp

PROCEDURE:-soak moong dal for 1½hour.drain it and add salt and grind it roughly(like suji)

                        DO NOT ADD MORE WATER:

                        make the dough as idlies in idli moulds-

                       cut them to small pieces,set aside.

                       pour oil and tempering nicely with all ingredients mentioned above.add tamarind pulp

                      and curry leaves turmeric,little salt,

                     finally add moongdalidli bits.just shake them .serve them hot.

POTATO BREAD BALLS

INGREDIENTS:-white bread-8slices big in size

                            potatoes-500gms-coocked&peeled &powdered

                           greenchillies-5 nicely chopped

                          onions-finely chopped to very tiny bits

                         oil-6 tsp

                       ginger paste-1tsp

                       oil to deep fry

                   garlic cloves-5,peeled &crushed

                  salt &turmeric

PROCEDURE:-take potatoes powder,set aside.

                         fry chilli bits and onions to golden colour in kadai.

                        add potato powder to it. add the remaing things to it.

                      allow to stay on heat for 2 minutes.

                    let bread slices soak in water for 2 minutes. remove black edges.

                  sqeeze water ,make each bread like a small puri in  your palm,

                  stuff with potato mixture,round it like a ball and deep fry them to golden crisy brown.

KACHORI WITH BASAN:-

INGREDIENTS:-basan-250gms

                             allpurposeflour-450gms

                           green chillies-11 to paste

                            salt,oil to deep fry

                            lemon -2

                           pudeena-18 twigs

                           ghee-7tsp

                           curd-1cup

                          soda-pinch

                           sieve maida and  gram flour separately.add to ONLY maida curd ,salt,ghee and soda like puri`s dough,keep aside.sqeeze lemon juice without seeds.

                          grindgreen chillies to paste.roast basan slowly.add all other ingredients to this except lemon juice.fry it for few seconds ,adding  oil,gradually.

                          remove from the heat and add finally lemon juice .mix well,and prepare to small wall nut size balls,

                          knead maida well,and make it equal shaped balls as basan mixture.

                          take a maida ball put a depression on it and keep little basan mixture,cover it

                         and pat like a small puri.

                          after all kachoris are done,now deep fry them in oil,slowly to crispy brown.

                          serve hot with  vegetable sallad.

RICEFLAKES PATOLI(POHA)

INGREDIENTS:-poha-450gms

                            grated fresh coconut-1cup

                           peanuts- softly  boiled 

                             chillies-5 to 6 horizotally cut

                             coriander leaves-½cup

                            curry leaves-2twigs

                             For tempering;musterds½tsp:channa-11tsp:uraddal-½tsp

                           red chillies broken4:cumminseeds-½tsp

                            ghee-5 tsp

                          lemon juice-4tsp(optional)

PROCEDURE:-soak poha for 10 minutes,drain it.

                           boiled peanuts softly.

                          tempering first in a big vessel.add long chilli bits,coconut grated,peanuts and finally drianed poha also.

                         add salt and coriander. let it stay for further 2 minutes before adding lemon juice.serve it hot.

VEGETABLE MANCHURIA

   INGREDIENTS :_cabbage-small bit

                                   carrot-3

                                  beans-100gms

                                  peas-100gms

                            maida-3tsp

                            salt to taste

                           chilli powder-2 tsp

                           garam masala-2 tsp

       FOR GRAVY:-ginger+greenchillies-to paste-2tsp

                                onions-½cup chopped

                                tomato sauce

PROCEDURE:-fry the onion bits to brown colour.add  ginger and chillie paste.

                       add salt and tomato sauce,allow to cook for 2 minutes.

                      Chop all vegetablea in food processor finely.

                  boil them softer in thewater adding little salt.

                  add salt,chillipowder to cooked vegetables,then make them round balls and deep fry

                   them to golden brown.

                  add above balls to redymade gravy and let them cook further 1 more minute.

                 serve them hot.                        

                                

 

                      

  

 

                   

                            

                            

 

                                    

                

                                                                

 

                           

 

 

 

              

                                                                         

 

 

  

 

     

 

 

 

 

 

                        

 

   
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                                              Last modified: October 17, 2003