KHAMAN - DHOKLA :

Preparation & cooking time – 45 min
Serves – 4 or 5 persons
Cuisine – India

Ingredients:

Mix the below ingredients (except ENO FRUIT SALT) together and let it rest for 30 minutes.

Besan (gram flour)-2 cups
Lemon juice - 1 tbsp
Yogurt-1 cup
Ajwain -1/4tsp
Water-1 cup
Ginger - 1tsp
Salt -1tsp
Turmeric powder-1/4 tsp
Green chilli chopped-2

ENO fruit salt - 2tsp

For seasoning/tempering/talimpu :

coriander leaves(for garnishing)
coconut scraped - 1/4 cup(for garnishing)
Oil - 2tbsp
Mustard seeds-1/4 tsp
cumin - 1/4 tsp



How to make:

1.Now add ENO fruit salt to besan batter after 30 min. Mix the batter well.

2.As soon as you add ENO fruit salt steam on high flame using greased (grease idli plates with cooking oil spray )idli plates for 15 to 16 minutes.

3.Now do tempering . First heat oil in one pan add mustard seeds when they splutter add cumin saute for 1 sec then turn off flame.

4.Put this tempering on Dhoklas and garnish with coriander ,scraped coconut . Serve them when they are medium hot.

5.Have these yummy Idli style KHAMAN - DHOKLAS with coconut chutney or mint chutney or with any chutney...

IDLI STYLE SOOJI /SEMOLINA DHOKLA :

Preparation & cooking time – 45 min
Serves – 4 or 5 persons
Cuisine – India

Ingredients:

Mix the below ingredients (except ENO FRUIT SALT) together and let it rest for 30 minutes.

Sooji/Rava/Semolina-2 cups
Yogurt-1 cup
Ajwain -1/4tsp
Water-1 cup
Ginger - 1tsp
Salt -1tsp
Turmeric powder-1/4 tsp
Green chilli chopped-2

ENO fruit salt - 2tsp

For seasoning/tempering/talimpu :

coriander leaves(for garnishing)
sesame seeds -2 tsp
Oil - 2tbsp
Bell pepper - 1/4 (cut into long thin pieces)
carrot grated - 1/4 tsp
green peas - 1/4 tsp
Mustard seeds-1tsp
chana dal - 1/4 tsp

How to make:


1.Now add ENO fruit salt to sooji batter after 30 min. Mix the batter well.

2.As soon as you add ENO fruit salt steam on high flame using greased (grease idli plates with cooking oil spray )idli plates for 15 to 16 minutes.

3.Now do tempering . First heat oil in one pan add mustard seeds when they splutter add chana dal ,sesame seeds saute for 1 sec then add carrot ,bell pepper ,green peas ,coriander turn off flame.

4.Put this tempering on Dhoklas serve them when they are medium hot.

5.Have these colorful Idli style dhoklas with coconut chutney or mint chutney or any chutney...

SPRING ROLLS WITH HOT CHILLI SAUCE:

Preparation & cooking time – 1/2 hr

Serves – 5 persons

Storage – 1 day

Cuisine – Western

Ingredients:

Oil – 4 tbsp
chilli sauce - 1 tsp
Amchur – 1/2tsp
Onion – 1cup
Garam masala – ½ tsp
Coriander pdr – 1 tsp
Ajinomoto - pinch
chilli powder – 1 tsp
salt - enough
Soy Sauce – 1tsp
Green chilli – 2 (cut into small pieces)
spring roll sheets – 10
vegetales(potato- 1 cup ,cabbage- 1cup,peas – 1 cup,carrot – 1 cup,bell pepper- 1 cup) cut into small pieces.
Coriander leaves – ½ cup for garnishing
All purpose flour paste – 1 cup or Egg (beaten egg) - 1 or 2


How to make :

1.First heat oil in one pan .Then add onion fry them till they get brown colour.

2.Then add green chilli,all vegetables fry them for 10 min with cover (don't add water).Now add amchur,garam masala,coriander pdr,ajinomoto,chilli pdr,chilli sauce,salt,soy sauce saute it for 1sec.

3.After that turn off heat add coriander leaves for garnishing.

4.Now put this curry in spring roll sheets roll them with the help of all purpose flour paste or with egg wash.

5.Now deep fry them on medium - high flame till they get golden brown colour .Serve them with hot chilli sauce.


How to make Hot chilli Sauce :

Ingredients :

Whole red chillies – 10 (soak in hot water for 30 min)
Brown sugar – 2 tsp
White vinegar – 4 tbsp
Garlic – 1 tbsp (chopped)
Sesame seed oil – 2 tbsp
Salt – 1 tsp

How to make :

1.First remove whole red cillies from water then grind red chillies,brown sugar,white vinegar,garlic,salt to make paste .

2.Heat sesame seed oil in one pan add to the above paste.

3.Now store it in an air tight container and put it in refrigerator .

BRINJAL (vankayalu) BAJJI:

Preparation & cooking time – 1/2 hr
Serves – 4 persons
Storage – 1 day
Cuisine – Andhra

Ingredients:

Brinjal – 2 (cut each one into 4 long slices)
Besan flour (senaga pindi)-1 cup
riceflour (biyyam pindi) -3 tbsp
Cooking soda -1/4 tsp
Water - enough
salt -enough
red chilli powder(karam) - 1 tsp

How to make:

1.First cut brinjal into 4 long pieces and keep aside.
2.Take a bowl and add besan,riceflour,red chilli powder,cooking soda ,salt and water,mix well to prepare medium thick batter of thick buttermilk consistency.
3.Take a pan with oil .Heat the oil on medium-high. One by one dip the brinjal pieces in batter and gently drop from the sides of pan into hot oil and deep fry until golden.
4.Now very tasty and delicious brinjal bajji is ready to taste.
5.Serve hot with tomato sauce or with any chutney.

BETEL NUT LEAF BAJJI’S:

Preparation & cooking time – 1/2 hr
Serves – 5 persons
Storage – 1 day
Cuisine – Andhra

Ingredients:

betel nut leaves - 10
Besan flour (senaga pindi)-1 cup
riceflour (biyyam pindi) -3 tbsp
Cooking soda -1/4 tsp
Water - enough
salt -enough
red chilli powder(karam) - 1 tsp

How to make:

1.First wash betel nut leaves then keep aside.
2.Take a bowl and add besan,riceflour,red chilli powder,cooking soda ,salt and water,mix well to prepare medium thick batter of thick buttermilk consistency.
3.Take a pan with oil . Heat the oil on medium-high. One by one dip betel nut leaves in batter and gently drop from the sides of pan into hot oil and deep fry until golden.
4.Now very tasty and delicious betel nut leaf bajji is ready to taste.
5.Serve hot with tomato sauce or with any chutney.

PANI POORI:

Prep & cooking time -20 mts
Serves - 3 or 4 persons
Storage -1 day

Cuisine: Andhra

How to make pani for pani poori:

Ingredients :
Ginger- little
½ tsp – sugar
pinch - black salt
pinch - red chilli pdr
little - coriander leaves
1/2 tsp - coriander pdr
1/2 tbsp - cumin pdr
little - green chilli
little - mint
pinch- pepper
little - salt
1 fl.oz tamarind

Preparation :

1.First take a bowl add water, tamarind pulp, black salt, salt, pepper, red chilli powder,cumin pdr,coriander pdr,sugar.
2.In a blender add green chillies,mint,coriander leaves,ginger make a paste then add to the above water.Mix well.

How to make pani poori stuffing:

Ingredients:

Pani poori – 25 or 30
Boiled chana dal (chick peas) -1 cup
Boiled potato – 1 cup
Onion – 1 cup
Pani – 2 cups

Preparation :

1.First make a small hole to pani poori then put little bit chana,potato,onion then dip pani poori into pani.

2.Now pani pooris are ready to serve.

EASY VEGETABLE SPAGHETTI:

Prep: 10 mts, cooking time: 10 mts
Serves - 2 or 3 persons
Cuisine: Western

Ingredients:
Spaghetti - 1/4 pound
Mixed vegetables – 1/4 cup (cut vegetables what ever you want into small pieces )
Frank’s red hot original cayenne pepper sauce – 3 tbsp
Hot buffalo wing sauce – 1 or 2 tbsp
Mozzarella cheese – 2 or 3tbsp
Dried parsley leaves - 1tsp
Water - 2 0r 3
Salt -salt to taste
butter – 2 or 3 tbsp

How to make:

1.Bring water to a boil add spaghetti and vegetables & cook on medium heat with cover .
2.Cook spaghetti till tender. Now drain the water in a large colander .
3.Now melt the butter in one pan then add salt(if needed)buffalo wing sauce,cayenne pepper sauce.Stir it for 1 second then transfer the cooked spaghetti to the saute pan along with the cooked veggies.
4.Saute spaghetti , vegetables for 2 or 3 min.Finally add mozzarella cheese turn off the flame .
5.Hot spaghetti with mixed vegetables is ready to serve.

ALOO TIKKI CHAT:

Prep: 20 mts, cooking time: 10 mts
Serves – 2 or 3 persons
Cuisine: Asian

Ingredients:

Butter -1 or 2 tbsp
channa masala - pinch
chat masala – pinch
Aloo tikki – 2
White Peas (or) chick peas – 1 cup
Tomatos – 1/4 cup (cut into small pieces)
coriander powder – pinch
Cumin powder – pinch
green chutney – 1 tbsp
onion chopped – 1/4cup
red chilli powder - pinch
Salt – enough
sweet chutney- 1tbsp
Water – little ( if needed)

For garnishing:

coriander leaves – few
onion chopped – 1 tbsp
green chutney – 1 tbsp
sweet chutney- 1tbsp (optional)
Curd – 1 or 2 tbsp
Tomatos – 1 tbsp
pani puri (crushed)-1
Sev - 1tsp

How to make:

1.First boil White peas or chick peas and keep a side.In one pan add butter when it melts add peas, chopped onions & tomatoes cook till both are soft then add salt,red chilli powder , cumin powder ,coriander powder , chat masala, chana masala immediately add water mix well for 1min .

2.Then add aloo tikki mash little bit cook for 2 or 3 min then add green chutney, sweet chutney stir well.Turn off the flame .


3.Now transfer this into a bowl and garnish it with onions(1 tbsp), tomatoes(1 tbsp), sweet chutney(1 tbsp),green chutney(1 tbsp), curd (2 tbsp),pani puri (crushed)-1,Sev - 1tsp , few coriander leaves.

4. Now hot street food Aloo tikki chat is ready to serve.

RAW PLANTAIN BAJJI’S :

Preparation & cooking time – 1/2 hr

Serves – 2 or 3 persons

Storage – 1 day

Cuisine – Andhra

Ingredients:

Raw plantain -1 (small size)
Besan flour (senaga pindi)-1 cup
riceflour (biyyam pindi) -3 tbsp
Cooking soda -1/4 tsp
Water - enough
salt -enough
red chilli powder(karam) - 1 tsp

How to make:

1.First cut raw plantain into thin long pieces and keep aside.
2.Take a bowl and add besan,riceflour,red chilli powder,cooking soda ,salt and water,mix well to prepare medium thick batter of thick buttermilk consistency.
3.Take a pan with oil .Heat the oil on medium-high. One by one dip the plantain pieces in batter and gently drop from the sides of pan into hot oil and deep fry until golden.
4.Now very tasty and delicious raw plantain bajji is ready to taste.
5.Serve hot with tomato sauce or with any chutney.

BREAD SALAD CROUTONS:

Preparation & Cooking time –1/2 hr
Serves – ……
Cuisine – western

Ingredients:

bread – 4 slices (white sandwich bread)
parmesan cheese - 1 tbsp
butter – 1tbsp
1/4 tsp of preferred seasonings (garlic powder,ranch style dressing mix,onion powder,dill weed ,garlic powder,dried oregano,thyme,salt,pepper ,parsley etc….)
Olive oil – 2tbsp

How to make:
1.First cut bread into 1 inch cubes with knife and put it in a bowl .
2.Mix the seasoning (parmesan cheese - 1 tbsp,butter – 1tbsp,garlic powder,ranch style dressing mix,onion powder,dill weed ,garlic powder,dried oregano,thyme,salt,pepper ,parsley etc….) and olive oil in a small bowl.
3.Add the seasonings to the bread cubes. Toss. Try to get the cubes evenly coated.
4.Spread the croutons on an greased cookie sheet.Cubes should not be overcrowded. They need air to dry out.
5.Now bake the croutons at 325F until crisp or till they get golden brown colour. Larger, denser pieces of bread such as cubed bagels will take much longer than white sandwich bread.
6.Once the croutons are cool, store them in a glass jar or a plastic container with a tight lid till one week or you can freeze and use them for 6 months.
7.Have them with salad or eat like snacks .

HOT CHIPS:

Prep & cooking time - 50 mts
Serves - ………………………
Storage - 1 month
Cuisine: Andhra

Ingredients:
Maida -2cups
Salt - 1/4tsp
Thymol(vamu) - 1 or 1/2tsp
2 large lemon sized butter
oil for deep frying -1/2 lit

How to make:

1. First sieve maida ,butter,salt,thymol with hand gently. Kneed it well by adding water in steps .Keep it aside for 1/2hr. So that it becomes soft .Make this into smooth ,round even sized balls.

2. Using a roller flatten the balls one by one to make it round and flat of medium thickness.Now cut it into 1’’ pieces. Deep fry these pieces in oil till golden brown colour appears.

3. Remove these chips from pan .

4.Serve hot chips with tomato sauce.

MASALA PEANUTS PAKODI :

Preparation & Cooking time – ½ hr
Serves – ……
Cuisine – South indian

Ingredients:

Dry roasted peanuts – 11/2cup
Besan – ½ cup
Rice flour – ¼ cup
Coriander powder – 1tbsp
Mango powder – ½ tsp
Turmeric powder – ½ tsp
Black pepper – ½ tsp
cumin seeds (jeera) – ½ tsp
Ginger powder – ¼ tsp
Garlic powder – ¼ tsp
curry leaves – 1 stem
green chillies – 2 or 3 chopped
chat masala – 1 tsp
ciliantro - 5 springs (finely chopped)
onion - ½ medium (finely chopped)
red chilli powder - to taste
lime juice - 2 tsp
Salt to taste
water – enough

How to make masala peanuts :
1. First roast the peanuts in a pan without any oil and let them cool .
2. Now mix all above ingredients and grind to make paste .Now add besan and rice flour above grinded paste to peanuts with enough water to make masala peanuts .
3.Now take some oil to hands to drop the peanuts into the oil .
4. Deep fry them in oil for around 4 or 5 minutes or till they get golden brown colour and turn off the heat.
5. Store it in an airtight container and serve as a snack .

Murukulu or Janthikalu:

Preparation time- 20 min
Cooking time – 1 hr
Serves – ……
Cuisine –Andhra

Ingredients:
4 or 5 tbsp - butter
1 tsp - chilli powder
2 or 3 tbsp - ajwain (vamu)
Asafoetida – 1/4tsp
Oil – enough to deepfry
4 cup - rice flour
salt - enough
4 or 5 tbsp - sesame seeds
1 cup - Urad Dal
Water - enough

How to make:
1.Take a pan dry roast urad dal and make into a powder.
2.In a bowl add rice flour,urad dal,sesame seeds,ajwain,salt,asafoetida,chilli powder,butter, mix well and add water as need.
3.Make into a soft dough (dough should be sticky).
4.Now take the murukulu press add the dough into it and press on top into the oil and make a round.
5.Fry till light golden brown colour then remove.
6. Store these rings in air tight container.
7.These janthikalu will remain good for several months. This is a very good tea time snack. Kids love it to taste.

BREAD PAKODI :

Preparation & cooking time – 1/2 hr

Serves – 3 persons

Storage – 1 day

Cuisine – Andhra

Ingredients:

3 Bread slices each cut into 2 triangle slices
1 1/2 cups - besan (gram dal flour)
½ cup - rice flour
2 tbsp – red chilli powder
4-5 - green chillis, finely chopped
2 - large onions, sliced
few - curry leaves
salt to taste
pinch of cooking soda
oil for deep frying

How to make:

1 Combine both the rice and gram flours with salt, soda, green chillis, curry leaves,red chilli powder and onions. Combine well till u have a crumbly texture.
2 Add few tablespoons of water and mix well that it forms a hard batter(like gatti onion pakodi batter). Don’t add too much water.
3 Heat enough oil in a deep frying pan.place small amount of onion pakodi mixture on the top of the triangle bread slice and drop in the oil to form bread pakodi. Reduce heat to medium and deep fry till they turn golden brown. Use a ladle to keep turning the pakodi, so that it cooks on all sides.
4 Once they turn golden brown, remove them on to absorbent paper.
5.Serve bread pakodi with tomato sauce or with any chutney or with any pickle.

SPINACH (palak or palakura) PAKODI:

Preparation & cooking time – 1/2 hr
Serves – 5 or 6 persons
Storage – 1 day
Cuisine – Andhra

Ingrdients:

Palak (palakura, spinach) -1 bundle or 1 &1/2 cup finely chopped
bengalgram flour( senagapindi) - 1 cup
Rice flour - 1 tab sp
Green chilies - 3 (cut into small pieces)
Ajwain (vamu) - 1/2 tea sp
Red chilli powder – 2tbsp
water -little
Salt to taste
Oil for frying

How to make:

1. Wash palak many times and chop it very finely.
2. In a big mixing bowl add bengal gram flour , rice flour,salt ,ajwain and chopped palak ,green chillies,red chilli powder and make a dumpling batter with the help of very little water if required.
3. Now heat oil in a deep frying pan and drop spinach and Bengal gram flour mixture in the form of pakodis and fry till nice golden color.
4. Remove from oil and drain extra oil on absorbent paper and palak pakodi ready to eat serve.
5. Serve hot with tomato sauce or wih any chutney.

PUNUKULU:

Preparation & cooking time – 1 hr

Serves – 8-10 persons

Storage – 1 day

Cuisine – Andhra



Ingredients:

(Note:we can also make these punukulu with left over Idli/Dosa batter)

Rice – 2 cups
Urad dal – 1cup
Onions – 2 medium
Green chillies – 4
Ginger – small piece (cut into small pieces)
Salt to taste
Oil for deep frying

How to make:

1.Soak rice and urad dal for 6 hrs and grind it to a smooth thick batter.
2.Add salt,chopped onions,green chillies,ginger pieces to this batter.
3.Heat oil in deep pan.
4.Take a tsp of batter and drop it into the hot oil.
5.Fry until golden brown and eat hot with any chutney .

VAMU (carom seeds or ajwain )MIRCHI BAJJI:

Preparation & cooking time – 1 hr

Serves – ……

Storage – 1 day

Cuisine – Andhra

Ingredients:

bujji mirchi(chillies) – 10 or 15 chillies
Besan flour (senaga pindi)-2 cups
riceflour (biyyam pindi) -3 tbsp
Cooking soda -1/4 tsp
Water - enough
salt -enough
red chilli powder(karam) - 1 tsp

How to make:

1.First take chillies make vertical slit in the middle of chillies on one side with sharp knife. Keep the ends intact and keep aside.

2.Insert the knife tip and pluck the thick white vein in the middle along with the seeds. Usually it will come off nicely with a sharp knife. After preparing all chillies in this way, start stuffing. Fill the gap with the ajwain filling nice and evenly one by one and keep them aside on a plate.

3.Preparing the filling stuff to fill mirchi bajji:

Ingredients:
Besan (senaga pindi or gram flour ) - 1 cup
Carom seeds (ajwain or vamu) – 1 ½ tbsp

Mix both of them and fill the gap with the above filling nice and evenly one by one and keep them aside on a plate.

4.Take a bowl and add besan,riceflour,cooking soda ,salt and water,mix well to prepare medium thick batter of thick buttermilk consistency.

5.Take a pan with oil .Heat the oil on medium-high. One by one dip the stuffed chillies in batter and gently drop from the sides of pan into hot oil and deep fry until golden.

6.Now very tasty and delicious mirchi bajji is ready to eat…

ALU BAJJI WITH ONION MASALA :

Preparation & cooking time – 1 hr

Serves – ……

Storage – 1 day

Cuisine – Andhra

Ingredients:
Potatoes -1 or 2(small size)
Besan flour (senaga pindi)-1 cup
riceflour (biyyam pindi) -3 tbsp
Cooking soda -1/4 tsp
Water - enough
salt -enough
red chilli powder(karam) - 1 tsp

How to make:

1.First cut potatoes into thin round pieces and keep aside.
2.Take a bowl and add aloo pieces,besan,riceflour,red chilli powder,cooking soda ,salt and water,mix well to prepare medium thick batter of thick buttermilk consistency.
3.Take a pan with oil .Heat the oil on medium-high. One by one dip the potato pieces in batter and gently drop from the sides of pan into hot oil and deep fry until golden.
4.Now very tasty and delicious potato bajji is ready.

Preparing the filling stuff for potato bajji:

Ingredients:

Onion – 1(cut into very small and thin pieces)
Red chilli powder -1tsp
Salt –little
Lime to sprinkle -1
Sev (sannakarapusa) – 1cup
Coriander leaves for garnishing.

Potato onion masala bajji preparation:

1.With a sharp knife make a vertical slit in the middle of potato bajji on one side. Keep the ends intact.
2. Fill the gap with the little onion pieces,little red chillipowder,pinch salt,sprinkle lime,little sev,little coriander leaves filling nice and evenly one by one and keep them aside on a plate.
3.Now alu onion masala bajji is ready to serve

CHEGODILU /CHEKODILU /ALL PURPOSE FLOUR RINGS:

Preparation & cooking time -1hr

Serves – 4 or 5 persons

Cuisine –Andhra

Ingredients:

All purpose flour - 1 Cup

Rice flour - 1/4cup

Ajwain Seeds (Carom Seeds or Bishop's Weed): 1 tsp

Orange color -pinch

Salt to Taste

Water : 1 & 1/4 Cup

Oil -2tsp

Oil for Deep Frying

How to make:

1.Boil water in a deep frying pan. Add orange color,ajwain, oil (2tsp)and salt in it. Let it cook for 5 minutes.

2.Then add rice flour, all purpose flour and immediately turn off the flame. Mix it thoroughly and cover it.

3.Apply oil to hands and make lemon size balls of the dough. Roll the ball with hand to form long strip.Cut the long strip and press the ends to form a ring. Follow the same procedure for remaining dough.

4.Heat oil in a kadhai (deep frying pan) and slowly drop some rings into the oil. Fry these rings until golden brown. Repeat the same procedure for remaining rings.

5.Store these rings in air tight container.

6.These rings will remain good for at least a week. This is a very good tea time snack. Kids love it to taste.

EGG PUFF:

Puff pastry sheet :

Prep: 1 1/2 hr

Cuisine: Andhra

Ingredients:

Flour -1 cup or 220gr

Salt -1/2tsp

Lemon juice -3 or 4 drops

Cold butter -220 gr(in that melt 20gr butter)

Cold water

How to make:

1.Sieve the flour and salt into a bowl; add the lemon juice and the melted butter.

2.Then add sufficient cold water to bind the ingredients together,keep aside.

3.Take a cold floured board, and roll the pastry into a long strip.Place cold butter in the the center of the pastry strip and again roll it into long strip.

4.Fold it in three, and press the edges together.

5.Half turn the pastry, rib it with the rolling pin to equalize the air in it, and again roll it into a strip.Fold it in three and place it in refrigerator.

6.Then place the pastry in refrigerator for 10 min .After 10 min again roll the pastry and place it in refrigerator .Repeat this until the pastry has had 6 layers.

7.Then roll it into very thin strip and cut into rectangles.Now it is ready to use.

How to make egg puff:

Prep - 1/2 hr

serves -4 persons

Cuisine: Andhra

Ingredients

Boiled eggs - 2
Puff pastry sheet - 2
salt -enough
chillipowder -enough
chat masala -enough

Method:
1. Cook the eggs with enough water(15 mins). Remove the shells and cut them into half.

2.Spread the sheet and then roll it a bit, so the thickness if half of what it was originally.

3.Cut the pastry sheets into rectangles and place one egg piece little chat masala,salt,mirch powder in one half of the rectangle and fold the other half over it.

4.Seal the corners by making them little wet.

5.Repeat the procedure for the remaining eggs.

6.Place these on a sheet of aluminium foil in the oven at 450 F for about 10 mins or till they turn golden brown.

7.Turn them in about 5 mins.

8.It tastes well with tomato sauce or chilli sauce.

9. It makes a great and easy snack for parties.