ALOO BHUJIA

INGREDIENTS

Pototoes - 3nos (boiled)

Besan - 1 cup

 Salt

Chilli powder - 1/2 tsp

Garam masala- 1/2 tsp

cooking soda - 1/2tsp

Mango powder- 1tsp

Black salt - 1/4 tsp

Oil (for deep frying)


METHOD

• Mash the pototoes to smooth paste. Add besan, salt, chilli powder, Garam masala , mango powder, cooking sods and mix together to make a dough.
• Put this dough in sev maker and press in hot oil.
• Deep  fry till they turn golden brown.

Remove  from heat and serve.

POTATO SNACK

INGREDIENTS

Potato - 250 gms

Peanuts - 1tbsp

Cashew nuts - 1tbsp

Curry leaves - 1tbsp

Chilli powder - 1tsp

Black pepper powder- 1/4tsp

Black salt - 1/4tsp

Amchoor powder - 1/4tsp

chat masala - 1/4tsp

Salt

Oil (for deep frying)

METHOD

• Chop aloo in small and thin slices.
• Heat oil in a deep bottomed pan.
• Deep fry Chopped allos till they turn golden brown and crispy.
• Take them into a bowl.
• Now fry peanuts, cashew nuts and curry leaves seperately.
• Add them to fried aloo.
• Add salt, chilli powder, black salt, black pepper powder, amchoor powder,chat masala and mix well.

Store in a air tight container 

this recipe is going to

WTML event

Give me some snacks

Let’s Cook # 21 ~ Potluck

Bon Vivant #10 - Festive Feast

Diwali Bash : Event Announcement

My Diwali Basket Event 

Dish name Starts with P

RAGADA CHAT

INGREDIENTS

 

FOR PATTIES

 

POTATOES -3

 

CORN FLOUR- 1TBSP

 

GINGER GARLIC PASTE - 1TSP

 

SALT

 

TURMERIC-1/2TSP

 

CHILLI POWDER - 1TSP

 

GARAM MASALA - 1/4TSP

 

JEERA POWDER -1/2TSP

 

CORRIANDER POWDER- 1/2TSP

 

FOR RAGADA

 

CHICKPEAS- 1 CUP (SOAK IN WATER OVERNIGHT)

 

TOMOTOES - 3 NOS (CHOPPED)

 

GINGER GARLIC PASTE - 1TSP

 

CHAT MASALA - 1TSP

 

ONIONS - 1 (CHOPPED)

 

TURMERIC-1/2TSP

 

SALT

 

CHILLI POWDER

 

 

METHOD

FOR PATTIES

1. BOIL , PEEL AND MASH THE POTOTOES.
2. ADD CORNFLOUR, GINGER GARLIC PASTE,SALT, CHILLI POWDER, GARAM MASALA, JEERA POWDER, CORRIANDER POWDER,TURMERIC AND MAKE A DOUGH.
3. MAKE INTO SMALL PORTIONS AND PRESS TO MAKE PATTIES
4. HEAT OIL IN A PAN AND FRY THE PATTICE. 

FOR RAGADA

1. PRESSURE COOK SOAKED CHICKPEAS FOR 6TO 7 WHISTLES.LET THEM COOL. 
2. HEAT OIL IN A PAN, ADD CHOPPED ONIONS AND SAUTE TILL TRANSPARENT.
3. ADD GINGER GARLIC PASTE, TOMOTOES AND SAUTE TILL THEY ARE COOKED
4. ADD SALT, CHILLIPOWDER, CHAT MASALA.
5. ADD COOKED CHICKPEAS AND ADD SOME WATER
6. COOK TILL DONE.

SERVE PATTIES WITH RAGADA, CHOPPED ONIONS AND CORNFLAKES.

THIS RECIPE IS GOING TO

Healthy Food for Healthy Kids

Let’s Cook #20 ~ Protein Rich Food

Mission Street Food – Event 

AMERICAN FRIED CHICKEN

INGREDIENTS

BUTTER MILK - 1CUP

BONE LESS CHICKEN - 200GMS

PLAIN FLOUR - 1 CUP

CORN FLOUR - 1TBSP

SALT

GARLIC PASTE - 1TSP

CHILLI POWDER - 1TSP

NUTMEG POWDER  - 1/4TSP

OIL(FOR DEEP FRYING)

METHOD

• MARINATE CHICKEN IN BUTTER MILK FOR 2 HRS IN THE FRIDGE.TURN OCASSIONALLY SO THAT ALL THE PIECES ARE COATED WELL 
• TAKE FLOUR AND CORNFLOUR  IN A BOWL.
• ADD SALT, CHILLI POWDER,  GARLIC PASTE,  SODA-BI-CARBONATEM AND NUTMEG POWDER , CHICKEN PIECES AND MIX WELL TO GET THE CHICKEN COATED NICELY.
• DEEP FRY THE CHICKEN PIECES TILL THEY TURN GOLDEN BROWN.

SERVE HOT.

CHILLI PANEER

INGREDIENTS

PANEER : 200 GMS(cut in to cubes)

CORN FLOUR -2TBSP

GINGER GARLIC PASTE- 1TSP

GREEN CHILLIES - 6 NOS

ONION - 1

TOMATO - 1

EGG - 1

SALT

SOYA SAUCE - 1TSP

CHILLI SAUCE - 2TSP

VENIGAR - 1TSP

AJINAMOTO- 1/4TSP

OIL

METHOD

• Take paneer  in to a bowl. Add ginger garlic paste, egg, cornflour and mix together.
• Heat oil in a pan and fry the paneer cubes till golden brown.
• Heat 2 tbsp of the oil in a wok and stir fry the chopped onions for 2 mins.
• Now add chopped tomoto, green chillies , soya sauce, chilli sauce,venigar and fried paneer.
• Fry for 2 mins and serve hot.

MATAR CHAT

INGRDIENTS

Pototoes - 4

Tomotoes - 4

Matar/green peas - 1 cup

Cabbage - 100gms

Carrot - 100gms

Ginger garlic paste - 1tsp

Onions - 1( chopped)

Chat masala - 2tsps

Chilli powder

Salt

Lemons  - 1

METHOD

• Boil all the vegetables and mash them
• Saute chopped onions and ginger garlic paste in a tawa.
• Add chat masala, salt and chilli powder for the onions.
• Add mashed vegetables and water and cook for 10 mins.
• Remove from fire and add Lemone juice.

Garnish with onions and corriander leaves.

MYSORE BAJJI

I have taken long break in blogging. Hubby been onboard which made me dull and lazy. In the meanwhile  summer came bringing hot days along with the heat of examinations and I had to take my MA examinations. All these things kept me away from blogging. i could find time only to see what other blogging  friends are doing.

            Now I finished my exams and found free time for blogging. Today I prepared Mysore bajji  for breakfast.I prepared this many times because it is very easy as well as tasty and the recipe goes here

INGREDIENTS

Maida : 250 gms

Sour Curd : 1 cup

Onion :  1 nos (Chop finely)

Green chilli : 1 nos (You can use more according to ur taste).

Baking soda : 1/4th tsp

Salt

Oil (For deep frying)



METHOD

Mix all the ingredients in to smooth batter and drop in the hot oil as pakodas and deep fry until golden brown. serve hot with coconut chutney or  pudina chutney.you can have this for  breakfast or for evening snack.

ALLAM PAKODI/PAKORA WITH GINGER

This is the most  popular street food , prepared with besan and ginger.Yesterday while preparing Mirchi bajji i have left with some extra batter of besan.So i mixed ginger to it and made these delicious pakoras.

INGREDIENTS

Besan - 1 cup

Ginger - 2tsps(chopped)

Soda-bi-carb - 1/2tsp

Salt (for deep frying)

METHOD

1. In a deep bottom vessel,mix besan, salt, soda with water to a smooth batter.
2. Add ginger to this and mix weel.
3. Heat oil in a kadai, drop pakoras and fry .

Sending this to srivalli's kids delight hosted by champa

MIRAPAKAYA BAJJI/MIRCHI FRITTERS

INGREDIENTS

Big chillies - 10

Besan/ Gram flour - 1 cup

Soda-bi-carb - 1/2tsp

Ajwain/ vaamu/ tymol seeds - 2tsp

Salt


METHOD

1. Make slits to chillies
2. Grind ajwain and salt to powder
3. Stuff this powder in the chillies.
4. Take gram flour, salt, soda in a bowl and mix with water to make a smooth batter.
5. Dip chillies in this batter and deep fry in oil.

To reduce the spiciness of chillies, soak them in salt water for 5 min.

SOYA CHUNKS PAKODI

INGREDIENTS

Soya chunks -  15 -20(Boil this in water for 10 min and drain)


Gram flour - 1 cup


Cornflour - 2tsp

Gingergarlic paste - 1tsp

Green chilli paste - 1tsp

Soda-bi-carb - 1/2tsp

Salt

Chilli powder - 1tsp

METHOD

• In a bowl mix gram flour, cornflour, gingergarlic paste, chilli paste, soda, salt, chilli powder with water to a smooth batter.
• Add soya chunks to the batter and deep fry in the oil until golden brown.

KHASTA KACHORIS

INGREDIENTS
FILLING

Split skinned black gram : 25gms

Aniseed : 3/4tsp

Coriander seeds : 2tsp

Cumin seeds : 1tsp

Cardamom powder : 1/2 tsp

Cloves : 3

Cinnamon stick : 1cm piece

Chilli powder : 1/2 tsp

• Roast black gram till light brown and grind to a powder
• Grind aniseed, coriander seeds, cimin seeds, cardamom, cloves and cinnamon to a powder
• Heat ghee in a pan , add spice mixture, Gram powder , salt, chilli powder and mix well
• Let it cool

FOR KACHORIES

Flour : 250gms

Ghee : 1 tsp

Salt

• Knead flour,salt,ghee to a stiff ball.
• Keep covered with a damp cloth for 1/2hr
• Divide the dough to small portions and roll into a flat round 8cm in diameter.
• Put 1tsp of filling in centre, gather the edges and seal.
• Now again roll it into flat round
•  Make all kachories in the same way .
• Heat oil in a deep pan and deep fry till they turn golden brown

Serve hot with coriander chutney.

ALOO BAJJI

                     
                  Aloo bajji is quite popular street food in Rajahmundry. I tried this for evening snack and it  has a great taste.Besan brought a different taste to this snack.

INGREDIENTS

Pototoes : 150gms

Carrots : 100gms

Onions :1 nos (chopped into small pieces)

Ginger garlic paste - 1tsp

Cornflour-2tsp

Flour - 4tsp

Besan or gramflour - 1tsp

Chat masala - 1tsp

Chilli powder - 11/2tsp

Coriander leaves(for garnishing)


METHOD

• Cook pototes and carrots and mash them.
• Heat 1tbsp oil in a kadai, fry chopped onions,  ginger garlic paste.
• Then add salt, chilli powder, chat masala,mashed vegetables and fry for 5min  on medium flame.
• Now add coriander leaves and mix well.
• Let it cool. Then add flour, cornflour, besan,salt and mix well
• Add some water if necessary.
• Make small balls from the above mixture, press them as small coins and deep fry in oil.
• Garnish with coriander leaves

PEANUT/GROUNDNUT PAKODAS

INGREDIENTS:

Peanuts:1 cup

Besan : 3 tbsp

Corriander powder : 1/2 tsp

Ginger garlic paste: 1/2 tsp

Chilli powder : 1 tsp(adjust)

Garam masala powder: 1/8 tsp

Jeera powder : 1/2 tsp

Salt

Baking soda : 1/8 tsp

Oil (for deep frying)

METHOD:

• Roast the peanuts and remove skin.
• Boil these peanuts in salt water for 20 minutes(so that pakodas wont be hard).
• In a bowl mix besan, chilli powder, salt, ginger garlic paste,corrainder powder, cumin seeds powder and baking soda  with water to a smooth paste.
• Add the boil peanuts and mix well.
• Keep it a side for 10 minutes
•  Heat oil in a kadai and deep fry till it turn golden colour

             Serve hot with tomoto kechup.

sending this to KADALAEKAI PARISHE EVENT