DAHI POORI

Ingredients;
Store bought poor is
Boiled potatoes
Sev
Tomato ketchup
Tamarind sauce(sweet)
Curd
Onion
Chat masala
Dhania powder
Jeera powder
Amchoor powder

Procedure:
Arrange pooris in a plate make a small hole on Poori.Add boiled potatoes, sev,all spice powders,add tomato ketchup, tamarind sauce ,finely cut onions,add dahi.

SARVA PINDI (RICE FLOUR ROTI)

INGREDIENTS

1 CUP RICE FLOUR
1/2 CUP SPINACH
1/2 CUP CORIANDER LEAVES
3 TSP RED CHILLI POWDER
1 TSP SEASEME SEEDS
1 TSP JEERA
1/2 CUP WARM WATER
2 TSP SALT
OIL

METHOD:

1. MIX ALL THE INGREDIENTS (EXCEPT OIL) IN A BOWL

2. ADD WARM WATER AND MAKE INTO SOFT DOUGH

3. SEPARATE INTO 4 OR 5 LARGE BALLS

3. HEAT PAN, ADD OIL, TAKE 1 BALL AND PRESS WITH WET HAND LIKE ROTI

4. FRY BOTH SIDES WITH OIL AND REMOVE FROM THE PAN

SERVE HOT WITH ANY PICKLE OR CHUTNEY

PANEER TIKKA (USING PAN)

INGREDIENTS

10 large panneer cubes
1 large tomato (diced)
1 capsicum (red or orange will look good)
1 medium onion
4 Tbsp Besan
1/2 cup curd
2 tsp red chilli powder
1 tsp garam masala
1 tsp ginger garlic paste
lemon juice - few drops
salt to taste
oil or butter
ajawain

METHOD:

1. Dry fry ajawain and besan and keep aside and let them cool
2. Mix curd, red chilli powder, garam masala, ginger garlic paste, lemon juice, little water and above besan powder into smooth paste
3. Add some hot oil to the marinade paste
4. Marinate all diced vegetables for 15 minutes
5. Pierce panneer, capsicum, onion and tomato to barbeque sticks (skewers)
6. Heat a pan, add oil or butter and fry all 4 sides of skewers

Eat hot with tomato sauce!

SABUDANA VADA

INGREDIENTS

1 cup Sabudana
3 – 4 potatoes (boiled)
1/2 cup roasted groundnuts powder
1-2 green chillies finely chopped
1 tsp finely chopped ginger
2 tsp lime juice (optional)
few chopped coriander leaves (optional)
1 and half tsp sugar
salt to taste
oil for frying

METHOD

1. Soak the sabudana in water for 5 hours and drain the water

2. Mix all the above ingredients along with Sabudana into a thick batter

3. Make round balls and flaten by hands like patty

4. Heat oil on high flame and fry till golden brown

Serve hot with tomato or mint chutney

CORN MASALA (EASY & QUICK SNACK)

Ingredients:

1 cup boiled corn (or frozen)
1 cardamon
1/2 inch cinnamon stick
3 elaichi
1/2 cup grated coconut (dried or fresh)
4 tsp seaseme seeds
2 green chillies
1/2 tsp red chilly powder
2 medium size onions (sliced)
oil
salt to taste

Method:

1. Grind cardamon, cinnamon, elachi into powder
2. Add seaseme seeds, green chillies and grind again
3. Next, add onion, grated coconut, redchill powder and salt and grind into fine paste.
4. Heat oil in a pan and add the paste, fry well till the raw smell disappears.
6. Add corn and fry well for 5 mins.

SAMOSA

INGREDIENTS
1 cup all-purpose flour
2 tablespoons oil
1 tsp ajwain

For Filling
2 large potatoes (boiled)
1 onion, chopped
2 green chilies, finely chopped
3 tablespoons oil
1/2 teaspoon ginger, grated
1/2 teaspoon garlic, crushedturmeric
1/2 teaspoon garam masala
salt to taste

METHOD:1. Mix together the flour, oil, ajwain and salt.
2. Add a little water, until mixture becomes crumbly.
3. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
4. Cover with a moist cloth and set aside for 20 minutes.
5. Beat dough on a work surface and knead again.
6. Cover and set aside.

METHOD FOR FILLING.
7. Heat 3 tbsp oil.8. Add ginger, garlic, and green chillies.
9. Stir fry for 1 minute, add onions and saute till light brown.
10. Add turmeric, salt and garam masala.
11. Fry for 2 minutes.
12. Add potatoes.
13. set aside and cool
14. Use a rolling pin, roll a piece of dough into a 5" oval.
15. Cut into 2 halves.
16. Moist your finger and run along the edge.
17. Roll around finger to make a cone.
18. Place a tablespoon of the filling into the cone.
19. Seal the third side using a moist finger.
20. Deep fry the samosas on low to medium heat until light brown.

Serve with tomato or pudina chutney

CHEKKALU (RICE FLOUR CRACKERS)

Preparation time: 30 minutes

Ingredients:

1 cup rice flour

2 tbsp unsalted butter

4 tbsp red chilli powder

2 tbsp chana daal

2 tbsp moong daal

salt to taste

oil for frying

Preparation method:

1. Soak channa daal and moong daal for 30 minutes

2. Take a big bowl, add rice flour, melt the butter and add to this

3. Add chilli powder, salt, soaked daals and water and make into hard dough

4. Make the dough into small balls and press them like pappad

5. Heat oil in a large pan and fry them till golden brown

This is a nice evening snack

MURI UPMA (PUFFED RICE UPMA)

Preparation time: 7 minutes

Ingredients:

3 cup mureelu (puffed rice, marmaraalu)

1 big onion

1 green chilly

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp urad daal

1 tsp garam masala

salt to taste

oil

corriander leaves

Preparation method:

1. Heat oil in a pan and add mustard seeds, cumin seeds, urad daal, green chilly and chopped onions, fry them till they become translucent

2. Take water in a bowl, dip the mureelu for 1 sec and immediately add in the above pan

3. Add salt and garam masala and stir well, untill the ingredients are mixed

4. garnish with chopped corriander

MASALA VADA

Preparation time : 30 min

Ingredients :

1 cup yellow gram (chana) dal

1/2 cup onion finely chopped

1/2 cup coriander finely chopped

1/2 cup dill leaves finely chopped

3-4 green chillies finely chopped

1/2 tsp. cumin seeds

oil o deep fryMethod

Preparation method :

1.Wash and soak dal for 6 hours.Keep 2 tbsp. dal aside, grind the rest,coarsely.

2. Mix all other ingredients, including whole dal.Add 2-3 tbsp. hot oil to the mixture.

3. Heat oil, make pattie shaped rounds with moist palm.Let carefully into the hot oil.

4.Fry first one side then the other till golden brown.Serve hot with minutketchup.

CHEGODI (SOFT CHEGODIS)

Preparation Time: 50 minutes

Ingredients:

250 grms rice flour
250 ml water
1 tbsp maida
1 tbsp red chilli powder
1 tbsp seaseme seeds
oil for frying

salt to taste

Preparation method:

1. Heat the water in a large pan and when it is boiling and add maida and mix well

2. Add the rice flour, red chilli powder, salt, seaseme seeds and then immediately switch off the stove

3. Mix well with wooden laddle (as shown below, the dough should be soft like chapati flour). Keep aside and let it cool down to room temparature.

4. apply little oil onto hand and make a small ball of the dough. and make a shape like chegodi's (circles, as shown below).

5. Heat oil in a large pan. Fry the rings untill they are light brown. Do not deep fry them. They should be soft.

Put them on tissue paper so that excess oil on chegodi is removed.

Finally they look as follows:

They should be consumed afresh, on the same day. They will not stay for more than one day.

MURUKULU

Preparation time :30 min

Ingredients:

2 cups rice flour

2 cups putnala podi(chutney dal powder)

1 cup ajwain seeds

1 tspseasme seeds :

2 tsp red chilli powder

2 tsp ghee

salt to taste

Preparation method :

1.In a bowl add rice flour, dhalia powder, ajwain, seasme seeds, red chilli powder, and salt.

2. Mix well with water like poori dough.

3. Heat a pan with oil for deep frying.

4. Put the dough into murrukku maker and press into the hot oil.

5.Fry till yhey become golden brown color .


thank u swapna thotam for this nice recipe.

DHURUM (OR) WRAP

Preparation time: 5 min

Ingredients:

1 tortilla or wrap sheet

chopped onion

chopped tomato

mayyonaise

tomato ketchup

corn

lettuce

grated carrot

Preparation method:

1. Heat a pan warm up tortilla on two sides

2. Put all the above ingredients and wrap like a pocket as shown above

This is a quick snack and ideal for breakfast

PAV BHAJI

Preparationtime: 45 mins

Ingredients:

4 Burger buns
2 potatoes
1 carrot
8 bean strings
50 gms peas
1 small capsicum
1 big onions
1 big tomato
Oil
Butter
Red chilli powder
pav bhaji masala
Salt to taste

Preparation method:

1. Pressure all chopped vegetables for 5 whistles (except tomato and capsicum)

2. Mash them into fine paste

3. Take a pan, heat oil (or butter) and add finely chopped onions and finely chopped capsicum fry them till they become soft. To this add finely chopped tomatoes

4. Now add vegetable paste, salt, chilli powder and pav bhaji masala

5. Add small cup of water and boil them for 10 min till the water evoprate. Switch off the stove

For the Buns:
1. Heat the pan and add small piece of butter
2. Open the burger bun and roast them on both the sides
3. If you are spice lover, you can add red chilli powder when butter melts

Garnish with chopped corriander leaves, onions and lime juice.

Pesarapindi Rotti

Preparation time: 30 mins





Ingredients:


150 gms pesara pindi

5 spring onions


chilli powder

oil

salt to taste

Preparation Method:

1. To prepare pesara pindi, mix one cup rice and one cup whole green moong daal (pesalu) and make into fine powder. You can do this in a flour mill (just like gram flour or chilli powder)

2. Take 150 grams of pesara pindi in a bowl and add chopped spring onions, chilli powder, salt and water and make a thick paste (similar to chapati dough, with not much water). Make sure the batter doesnt stick to your hand. Leave the batter for half hour in the bowl.

3. Now take a polythene paper, apply few drops of oil on hand and polythene paper and spread a thin layer on the paper (make like a round roti, like shown above)

4. Heat a flat pan, add few drops of oil and put the roti onto the pan and fry on both sides, till golden brown

5. You can serve with ghee

Enjoy your roti

Tip: Instead of spring onions, you can use onions too.

Veg Mint Burger

Recipe for 2 persons
Preparation time: 40 mins


Ingredients:
2 medium sized potatoes
1 big carrot
1 small cup peas
1 bunch pudina (mint leaves)
1 tablespoon garam masala
1 teaspoon chilli powder
4 burger buns
Butter
Tomato and Onion slices
Mayonnaise and Tomato Ketchup
salt to taste

Preparation Method:

1. Peel potato and carrot, dice into small pieces and pressure along with peas, for 4 whistles in a pressure cooker.

2. Drain the water and Mash into thick paste

3. Add finely chopped mint leaves into the paste

4. Add chilli powder, Garam Masala powder and Salt to the paste

5. Take the paste into hand and make small patties (oval shape cutlets)

6. Heat the pan and add small piece of butter

7. Fry the patties on both sides, untill golden brown

8. Add Mayonnaise and Tomato Ketchup on a bun, place a Tomato, Onion slice and patty inbetween the burger bun

Enjoy your burger