Cashew pakodi

 Cashew pakodi

Set 1

Ghee - 1 tbsp 

Salt 

Cooking soda - 1/2 tsp

Set 2

Gram flour - 200 gms ( 1 1/4 cup)

Coriander powder - 1 tsp

Green chili - 2 finely chopped

Curry leaves - 10 finely chopped

Ginger n garlic paste - 1 tsp

Red chili powder - 1 tsp

Cashews - 150 gms - 1 cup

Method:

1. Beat ghee, salt, cooking soda ..mix well until fluffy

2. Now add gram flour, curry leaves, green chili, coriander powder, ginger garlic paste, red chili powder and mix well.

3. Now add cashews and mix well..

4. Now add little water and mix like a chapati dough

5. Now heat oil in a pan medium hot

6. Now make the flame low..now add small balls of the dough into the oil and fry till 8-10 mins on low to medium flame

Vanakaya pachadi

 Vanakaya pachadi

Set 1 ingredient:

Oil - 1 tbsp 

Green chili - 5

Garlic - 10 small cloves

Curry leaves - 6 

Coriander seeds - 1 tsp

Cumin seeds - 1/2 tsp

Set 2 ingredients:

Oil - 1 tbsp 

Eggplant / Brinjal - 5 small

Turmeric - 1/4 tsp

Salt - to taste

extra :

Tamarind paste- 1/2 tsp

Onion - small - chopped

Coriander leaves - 1/2 cup

1. Heat 1 tbsp oil in a pan, add green chilies, and fry for 2 mins

2. Now add garlic, coriander seeds, cumin seeds, curry leaves, and fry for 2 mins and keep them in a bowl aside.

3. Now add another tbsp of oil in the same pan, add eggplant, salt, turmeric and fry for 2-3 mins and switch off the flame

5. Now in the mixie jar add the ingredients which are kept aside in the bowl, add tamarind, salt, and give and quick grind and for a min..( Macha pack)

7. Now add brinjal, coriander leaves, and little water and grind to coarse paste and take it in a bowl

8. Now add onion and mix well

Halwai - Kadai paneer

Kadai paneer

Set 1 :

Paneer - 100 gms

Red chili powder - 1/4 tsp

Salt - to taste

Lemon juice - 1 tsp 

Set 2

Oil - 1 tbsp

Bell pepper - 1 m cut into chunks

Onion - 1 m cut into chunks ( onion bulbs)

Set 3:

Oil - 1 tbsp

Cumin seeds - 6

Pepper seeds - 1 tsp

Cardamon - 2

Onion - 1 m chopped

Ginger garlic paste - 1 tsp

Tomato - 1 L chopped

Salt - 1/2 tsp

Set 4:

Oil - 3 tbsp

Bay leaf - 1

Cinnamon - 2 inch

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Turmeric - 1 tsp

Salt - to taste

Cream - 1/4 cup

Kasuri methi - 3/4 tsp

Cilantro - 1/4 tsp

Garam Masala - 1/2 tsp

1. Take a bowl, add set 1 ingredient and mix well.
2. Heat oil in a pan, add paneer and fry for 4 mins and keep aside
3. Now in the same pan add oil and stir fry bell pepper and keep aside
4. Now in the same pan add onion bulbs to stir fry and keep-aside
5. Now in the same pan, add set 3 ingredients one by one and cook well until tomatoes are cooked well.
6. Now cool the set 3 mix and blend well 
7. Strain the blended puree nicely
8. Now in the same pan, heat oil add bay leaf, Cinamon, red chili powder, and blended puree, and mix well 
9. Now add coriander powder, turmeric, salt and cook for 5 mins with lid closed
10. Now add cream, Kasuri methi and mix well cook till oil separates from sides
11. Now add fried onion, bell pepper and cook with lid closed for 2-3 mins
12. Now add paneer, cilantro, garam masala, and cook for 1 min. And serve

https://www.youtube.com/watch?v=HBd1D5DKDFQ

kalagura andhra style

Kalagura

Onion - 1 medium - chopped

Tomato - 2 medium - chopped

Green chili - 4 chopped

Potatoes - 2 - peel and cut into big pieces

Sweet potato - 2 (don’t peel n cut into small chunks)

Eggplant -6

Bottle guard - 1/4 of veg ( 1 cup of big chunks) see the pic

Board beans (chikudu kaya) - 10-12 cut into long three pieces of 1 board bean

Raw banana - 1/4 of veg ( cut into big chunks)

Suran - frozen - 1/2 cup

Tapioca (Cassava) - 1/2 cup

Gummadi kaya ( yellow) - hand size piece - cut into big chunks

Cilantro (kothimeer) - 1 /2 cup chopped

Oil - 1/2 cup

Red chili powder - 1 tsp

Salt - 1.5 tsp ( to taste) you should not taste

Method:

1. Now take everything in one big pan and cook on stove on low to medium flame.

2. Once veges are cooked and become half in quantity, add 1/2 cup of water and cook again till they are well cooked 

Rice murukulu

 Murukulu

Set 1 ingredient:

Rice flour - 2 cups

Besan - 1/2 cup

Salt - to taste - 1.5 tsp 

Ajwain / Vamu - 1 tsp

Red chili powder - 1 tsp ( for extra spiciness add 2 tsp)

Set 2 ingredients:

Add hot Oil - 2 tsp 

Mix with hot Water - 1/2 cup approximately to a make tight dough

Oil for deep frying

Muruku press maker

Method:

1. Take a big bowl and add set 1 ingredient and mix well with a spoon/spatula

2. Now add hot oil and give a mix 

3. Now add hot water little by little and mix with spoon/spatula as water is hot.

4. Once safe to handle with hands, use your hands to make a tight dough 

5. Heat oil for frying

6.Take muruku press and take little dough and sprinkle little water on it to make sure it is not too dry and keep this dough in mururku press.

7. Give it your desire shapes of muruku and deep fry on medium flame

8. Once you add muruku in hot oil, don't flip until you see the bubbles slow down.

special ragda chaat

 

ingredients 

White peas (ragda) - 1 cup ( soak for whole night )

Potatoes - 4 medium ( boil potatoes in microwave for 10 mins)

Oil - 4 tbsp

Onion - 1 medium chopped

Tomato - 1 medium chopped

Ginger garlic paste - 1 tsp

Hing - 1/4 tsp or 2 pinches

Green chilli - 2 chopped

Coriander leaves - 1/2 cup chopped

Spices :

Red chilli powder - 1/2 tsp

Kashmiri chili powder - 1/2 tsp

Cumin powder - 1/2 tsp

Coriander powder - 2 tsp

Chilli flakes - 1/2 tsp

Pepper powder - 1/4 tsp

Garam masala - 1 /4 tsp

Chaat masala - 3/4 tsp

Aamchur powder - 1/2 tsp

Water - 2 tbsp

Garnishing the plate:

Potato patice - 2

Onion - 2 tbsp chopped

Tomato - 2 tbsp chopped

Rock salt - to sprinkle

Red chili powder - to sprinkle

Coriander chutney - to sprinkle

Mint chutney - to sprinkle

Dates chutney - to sprinkle

Curd - 2 tbsp

Lemon juice - 1/2 lemon juice

Preparation to cook white peas.

Option 1 : Add soaked peas in pressure cooker with little salt and pressure for 4-5 whistles and keep aside.

Option 2: Add cup of dried pan press manual mode for 45 mins.

Method:

1. Heat oil in a pan, add onion and fry till they are light brown in color.
2. Now add hing, ginger garlic paste and mix well.
3. 3. Now add green chili, coriander leaves, tomato and all spices and water and mix well and cook till oil searates.
4. Now add cooked peas, boiled potatoes ( crush into pieces) and mix well.
5. Cook for 5 minutes on low flame and once done switch off the flame.
6. When setting the plate, add heated Potato patties, peas curry, chopped onion, chopped tomatoes, sprinkle back salt and red chili powder, green chutney, dates chutney and curd and serve

Minced chicken pakora / Chicken keema Pakora :

 

Minced chicken pakora / Chicken keema Pakora :

Chicken mince - 1 lb

Gram flour - 6 tbsp

Onion- 1 m finely chopped

Ginger garlic paste - -1 tsp 

Salt - to taste 

Turmeric -1 tsp 

Red chili powder -1 tbsp 

Garam masala powder - 1/2 tsp 

Cumin powder - 1 tbsp

Coriander leaves - 1/2 cup chopped

 Green chilies - 2 chopped 

Oil for frying

Method:

1. In a bowl add chicken mince, onion, gram flour, ginger-garlic paste, salt, red chili powder, turmeric, garam masala powder, coriander leaves, green chilies, crushed cumin, and mix well. 
2. Now Keep it in the fridge for 1 hour or in a hurry use after 5 mins
3. Now heat oil in a pan and fry the better in it until golden brown on low to medium flame
4. Serve with mint chutney