PANCH DAAL-KHICHDI

PANCH DAAL KHICHDI

Panch daal -khichdi, a very healthy recipe full of protiens. It is necessary for every adult to have it atleast weekly twice..its very healthy for both children and elders.
Ingredients:

• Rajma-50 gms
• Channa -50 gms
• Kabuli channa -50 gms
• Moong daal -50 gms
• Urad daal(black gram)-50 gms
• Each variety 1 small cup, Soak them each seperately in different dishes

• Basmathi rice 50 gms
• Green chilli 3 nos
• Ginger garlic paste 1 tsp(optional)
• Raw coconut 2" piece
• Onions2 nos(chopped)
• Oil 3 to 4 tbsp
• Garam masala powder 1/2 tsp
• Ghee 1 tbsp( optional)
• Salt
• Water for cooking

For paste:
Grind green chillies ,raw coconut ,and ginger in to a paste.

  

Method:
Wash the soaked daals and micro  half boil  them in a micro safe bowl  at high 900 watts for 10 minutes by adding 3 glasses of water.
Stir twice in between.Keep aside by covering with a lid.
Place oil in another micro safe bowl and add chopped onion and micro at 900 w for 2 minutes.
Remove outside and mix well.
Now add green chilli,coconut, and ginger paste ,garam masala powder and mix well.
Again micro high at 900 w for 1 minute.
Now add daals ,ginger garlic paste,ghee,stir well and micro high at 900 w for 2 minutes.
Lastly add  pre washed basmathi rice amd micro  high for 1 min .
Now add salt and water and micro high for 21 minutes.
Stir atleast twice in between..
Remove outside and cover it with a lid, to settle for 15 minutes.
Then serve  with any raitha or chutney/curry..

RAJMA CURRY

RAJMA CURRY
Rajma curry - punjabi vegetarian dish is a very tasty recipe which can be served along with roti's or chapathis and steamed rice.It is not only popular in north India ,but all over for its taste..

Ingredients:

• Rajma 1 cup
• Chopped onion 1/2 cup
• Chopped tomato 1/2 cup
• Jeera 1/2 tsp
• Cloves and cardamoms (Adjust  the amount according to your intake of spice levels)
• Oil 1 to 2 tbsp
• Cilantro
• Ginger garlic paste 1 tsp
• Green chilli slits..of 2 nos.
• Chilli powder - 1 tspn
• Dhania powder - 1/2 Tspn
• Garam Masala - 1 Tspn
• Turmeric/ haldhi- 1/4 tspn
• Salt - To taste

Method:

•  Soak Rajma for atleast 12 hours, and pressure cook it for 3 whistles.
•  Take some oil into pan then add jeera, cloves, elaichi, ginger garlic paste, onions(only fry half the amount of onions) after the oil is hot.
• In the meanwhile grind the tomato and other half of the onions to paste.
• After the onions are translucent add green chilli slits, curry leaves,tomato and onion paste, haldhi, chilli powder, salt, garam masala, dhania powder and saute well. 
• We can add a cup of water to get the gravy now.
• Finally add boiled rajma and simmer for 10 more minutes and switch off the stove.
• You can garnish it with corriander leaves and serve it with rice/ rotis.

Method for Microwave cooking:

•  Soak Rajma for atleast 12 hours,and boil in a microsafe bowl with 3 to 4 cups of water for 15 minutes in micro high . .Check for every 5 minutes and keep it aside..
• Place 1 tsp oil in a micro safe bowl ,and add half of the chopped onions,and place in micro high(900 w) for 2 minutes.
• Stir once.If you want u can keep for 30 seconds  more  in micro high.
• Remove it outside,let it cool mix well and grind with tomatoes into a paste.
• Now add the remaining oil in to another micro safe bowl,and micro high it for 30 seconds.
• Next add jeera,cloves 2 nos and elaichi 2 nos,ginger garlic paste,and the remaining of chopped onion pieces  in to the oil and micro high fry for 2  minutes. Stir once in between.
• Remove it outside and add green chilli slits,and curry leaves,tomato and onion paste and mix well,again micro in 180 w minimum temp for 2 minutes.
• Now add  1 cup of water and let the mixture cook for 3 minutes in micro high , stir once in between.
• Lastly add the boiled rajma mixture and mix well,micro high in 900 w for 5 minutes,cook for 2 more minutes
• Finally add haldhi,chilli powder , salt,garam masala ,dhania powder  and micro in minimum temp for 3 to 4 minutes..Remove it outside ..Let it cool,garnish with cilantro leaves before serving..

PESARA PAPPU PULUSU

PESARAPAPPU PULUSU
Pesara pappu /moongdaal pulusu is a soft recipe which varies a little with kandipappu pulusu.It goes well during sunny weather or in summer times especially giving the body a cooling effect.
Materials:
Pesara pappu/ moong daal - 1 cup
Wash well ,and cook into a paste form/daal
and keep it aside.
Tamarind juice 5 to 6 cups
Made from a big lime sized tamarind
or adjust according to ur taste
Chopped onions 1 cup
Green chillies 6 to 8 nos
Garlic 4 to 5 pods(optional)
Salt
Seasoning:
Oil 1to 2  tbsp
Mustard seeds half tsp
Methi seeds a pinch
Jeera 1 tsp
Red chillies 4 to5
Curry leaves
Kothmeer/corriander leaves
Method:
Place a pan on the stove and add oil to it .After the oil is heated,now add seasoning materials except curry leaves and kothmeer.After they splutter toss well,after they stop spluttering add chopped onion and garlic and saute well for a few minutes in low temp.After the onion pieces turn to a little brown add tamarind juice, salt and curry leaves,green chilli slits and let them boil.Meanwhile mash the cooked daal well and add into the boiling pulusu.Finally add kothmeer leaves,and let it boil for more than 10 min/or until it is done in low temp.Adjust salt,chillies and tamarind juice according to your taste.Switch it off and transfer into a serving bowl.It tastes yummy with hot steamed rice with a dallop of ghee..

ONE MEAL SOUP

ONE MEAL SOUP
One meal soup ,here it is made with vegetables n daal,it gives the body its requirement of  vitamins and proteins. Any one can  prepare it  occasionally in the evenings and skip the dinner,and the taste is fine and good ..
Materials:
Pesara pappu 2 tbsp
washed and kept aside
Chopped onion 2 tbsp
Water 2 cups
Salt
Each of the listed veg are to be
taken by 2 tbsp of each variety.
Cabbage
Cauliflower
Peas
Corn
Carrot
Leafy veg
Sprouts
Tomato 2 nos
Pepper 1/2 tsp
Lime juice 1 tsp
Vegetable stock 2 to 3 cups
Method:
Place a pressure cooker  on the stove,pour water and let it boil.
When it starts boiling add pesara pappu ,cabbage ,cauliflower,sprouts,peas,corn,carrot,leafy vegetables,
palak,thotakura,,tomatoes and pressure cook them for 5 to 6 whistles.
Switch off and let it cool.
After cooling open the pressure cooker and mash the vegetables,now add vegetable stock and pepper powder and salt.Let it boil.
If thickness is required add 1 tbsp of corn flour to 1/2 cup of water mix well,and add spoon by spoon slowly to the boiling soup.After boiling for 5 min switch off and serve.Now u can add vinegar 1 tsp or lime juice.
If children insists add tomato sauce 1 tsp  and a very little chilli sauce,to the soup and serve...

It includes dal and vegetables so healthy,add vegetables according to the availability of them in your home..And some people prefer the density of the soup to be more thick ,so remove half of the vegetables and make a paste by grinding them,then mix the paste in the soup before boiling.. The rest can be boiled along with the soup..One meal soup.,doesnt it sound like a one man show.
VEGETABLE STOCK:
Place a pan on the stove add cabbage,cauliflower,tomatoes peas etc.any veg except bhendi and bitter gourd.After boiling add salt and boil for additional 5 min.Switch off.After cooling strain the vegetables boiled water and store in fridge.The water remains for 2 to 3 days ,thats all.This is referred as veg stock.

ONION PULUSU

ULLI PULUSU
Ulli pulusu/onion pulusu,prepared by chopped onions,is a soft dish.
Materials:
Chopped onions 1 cup
Tamarind juice
made with biglime sized and
4glasses of water
Salt
Jaggery or sugar 2 tbsp
Seasoning:mustard seeds,methi seeds
Each half spoon.
Red mirchi 3 nos
(made in to slits)
Green mirchi 3 to 4 nos
Curry leaves
For thickness:
2 tbsp rice flour or besan flour
Method:
Place a pan on the stove add seasoning to it.After they splutter,add chopped onions,green chillies and curry leaves and fry for 3 to 4 mins. Then add tamarind water,salt jaggery and boil it.The tamarind water should be boiled
for atleast 10 mins after boiling starts.Then see the onion pieces turn soft and transculent .Then add 2 tbsp of flour with 1/2 cup of water to the pulusu and let it boil in low flame for another 10 minutes.Switch it off..When there are no veggies  handy for pulusu i prepare this.This is a combination with Pattolli..

ATUKULU VADA

ATUKULU-VADA
Atukulu/rice flakes , can also be prepared as tasty vadas or snacks, for tea time.
Its a very simple and easy proceedure can be prepared in 15 min..
Materials:
Atukulu/rice flakes 2 cups
(soaked in water for 10 min,washed,and drained)
Boiled and mashed aloo- 1 cup
Bread slices 2 to 3 nos
(soaked and mashed )
Chopped onion 1 cup
Green chilli slits of 3 nos
Chilli powder 1/2 tsp
Salt
Haldhi
Dhaniya powder 1tsp
Ginger paste 1tsp
Corriander leaves chopped
Curry leaves chopped
Oil for deep frying
Method:
Place a pan on the stove and add oil .Mix all the above listed materials in to a dough,by adding  a very little water .Make small rounds and press them a little,deep fry them in the oil till brown..Serve hot.

VEGETABLE FRANKIS

VEGETABLE FRANKIS

Vegetable frankis is a yummy dish,usually opted prepared for while in journeys or long drives,just taste it and feel the differance..
Materials:
Aloo boiled 4 nos
Chopped onion 1 cup
Green chillies 4 nos
Salt
Corriander leaves
Curry leaves
Boiled carrot 2 tbsp

Boiled green peas paste 2 tbsp
Amchur 1 tsp
Chilli powder 1 tsp
Bread powder 2 tbsp
Corn powder 2 tbsp
Ginger slits 1 tbsp
Leafy veg 2 tbsp
The materials used for veg vada is similar to this ..
These are to be mashed and mixed well,and make cutlets length wise
(not round in shape) and deep fry in the oil and kept aside..
Chappathis 4 nos roasted
Aluminium foil 4 small pieces(to wrap)

For Frankies:
Amchur powder 1/2 tsp
Vinegar 1 tsp
Lime juice 1 tsp
Green mirchi 2 nos
finely chopped
Chilli powder 1/2 tsp
Salt
Place roasted and prepared  chhappathis,in a plate side by side.
Mix redchilli powder,salt,amchur powder in half cup of water.
Now apply this mixture of water to one side(front side) of chhappathi..
Next
Mix vinegar, lime juice and green chilli slits.
Apply even this mixture on the same side of chhappathi to which chilli water
is applied..
Now place the cutlet which is deep fried in the chhappathi and roll it.
Then place the aluminium foil  in the lower portion of chhappathi roll,wrap it
and tuck down the ends of it..
This one i have seen in a magazine and experimented it, and it was success full.

VEGGY VADA

VEGGY VADA

Materials:
Mashed aloo 1 cup
Chopped onion 1/2 cup
Green chilli slits of 3 nos
Salt
Kothmeer
Curry leaves
Leafy veg chopped 2 tbsp
Boiled carrot 2 tbsp
Boiled peas 2 tbsp
Amchur 1 tsp
Chilli powder 1 tsp
Corn powder 2 tbsp
Ginger slits 1 tbsp
Dhania powder 1/2 tsp
Method:
Mix all these ingredients well,and add a little water if needed and mix the batter  like we mix for chhappathis.Make round balls and deep fry till brown.Safe and hygenic.Serve hot with tomato sauce..its yummy..

This dish is straight from my daughter Sris kitchen..

SWEET CORN HOT & SOUR SOUP

Sweet Corn Hot And Sour Soup
There are many varieties in soups,one such variety is sweet corn soup.
Materials:
Sweet corn 1/2 cup
Beans chopped 1/2 cup
Carrots chopped 1/2 cup
Green chillis pieces 2 tbsp
Ginger garlic paste 1/2 tsp
Or
Ginger onion paste 1/2 tsp
Oil 2 tsp
Vinegar 1 tbsp
White pepper powder 1/2 tsp
Salt
Tomato sauce 1 tsp
Chilli sauce 1/2 tsp
Sugar 1/2 tsp
Thickening agent  2 tbsp corn flour
Water 4 cups
Method:
Place 6 cups of water in a bowl and add  chopped carrots,beans and corn and boil them till they are 3/4 th(4 cups)

Place a pan,add 2 tsp oil and add green chillies pieces,ginger garlic paste,and the boiled vegetable stock and boil.Now add vinegar,white pepper powder,salt,,tomato sauce,chilli sauce,ajinamoto,and sugar,let it be boiling..Meanwhile mix corn flour with half cup of water and add spoon by spoon to the boiling corn soup mixture slowly in a low flame..This thickens the corn soup..Serve hot..

VEG FRIED RICE

VEGGY FRIED RICE

Materials:
Rice 2 cups
Water 3 1/2 cups
Oil  4 tbsp
Chopped onion 1 cup
Aloo -carrot 1 cup together
Green peas 1/2 cup
Tomatoe chopped 1 no
Biryani leaf
Cashewnuts
Fried in the ghee and kept aside
Ajinamotto a pinch
Cloves and cinnamon  powder
1/2 tsp to 1 tsp
According to your choice
Green chilli slits  of 4 nos
Ginger garlic paste 1 tsp
Method:
First of all wash and cook rice in the ratio of 1:1 1/2 to  1: 1 3/4
And keep it aside to cool
Place a kadai on the stove add oil to it.After it is heated add chopped onions to it.Fry in low temp,after they turn transculent add all chopped veggies and saute well ..Add ginger garlic paste,biryani leaf,green chilli slits,and ajinamoto,and mix well.Saute well in low temp,so that the veggies should be  well cooked .Now add the cooked rice and mix well ..Lastly add masala powder,and give final touch in mixing  .Transfer in to a dish and garnish with onions biryani leaf and fried cashews....

PAKODAS MAJJIGA PULUSU

MAJJIGA PULUSU
Its called as pakodalu vesina majjiga pulusu,and its similar to punjabi khadi..Just have a look at the method of preperation..
Materials:
Sour curds 2 cups
churned in to butter milk by adding 2 to  3 cups of water
Salt
Chilli powder 1 to 2 tsp
Haldhi 1/2 tsp
Amchur powder 1 tsp
Besan powder 3 tbsp
For seasoning:
Oil 1 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Redchilli 1 no .slits
Green chillies.3 nos.slits
Curry leaves
Ginger paste 1/4 tsp
Take buttermilk in a bowl,add salt,chilli powder,haldhi,amchur powder,mix well.Then add 3 tbsp of besan powder and mix thoroughly well.Place the bowl on the stove  in low flame..Next place a kadai on other stove add 1 tbsp oil to it.Next add mustard seeds,jeera,redchilli slits,after they pop well add green chilli slits,curry leaves ,and ginger paste.Saute well.After they are done,add the seasoning to the buttermilk mixture and boil in low flame,till it starts boiling.
When the boiling starts,add the fried pakodas..

For pakodas:
Besan powder 1 cup
Salt
Red chilli powder 1 tsp
Chopped corriander
Chopped onion
Ajvain or vamu 1/4 tsp
Ginger paste 1/2 tsp
Mix all these items into a paste adding water slowly.See that the consistancy
of the batter should be equal to bajjis batter.Then deep fry in the oil placing the batter with a spoon , as if we do for bajjis. Deep fry till brown and take off from the oil and place on a tissue paper.
Oil for deep fry
Now add the fried pakodas to the butter milk mixture and let it boil for 10 more mins in low flame..
Garnish with chopped corriander leaves..Tastes yummy with hot rice.

AMERICAN CORN MANCHURIA

AMERICAN CORN MANCHURIA

This dish is either called as american corn manchuria or corn pakoda.Agood starter,not much hot or spicy ,its liked by all..
Materials:

American corn(frozen) 1 cup
Oil for deep frying
Salt

Besan powder 1 tbsp
Maidha 1 tbsp
Corn flour 1 to 2 tbsp
Red chilli powder 1 tsp
Eating soda a pinch
For manchuria:
Chopped garlic pieces 1 tsp

Chopped onion pieces 1/2 cup
Chopped capsicum 2 tbsp

Finely chopped ginger 1/2 tsp
Salt
Tomato sauce 1 tsp
Chilli sauce 1 tsp
Soya sauce 1 tsp
Method:
First of all place frozen american corn(which does not need cooking)
in a bowl.Add besan powder,maidha,and corn flour.Mix well.It will
need corn flour upto 2 tbsp for crispy ness.Then add redchilli powder ,salt and soda.Mix all these thoroughly well.Deep fry in a pan of oil,and remove
from the oil pan,after they turn brown.Keep it aside.
To prepare manchuria:
Place a pan on the stove,add 1 tbsp of oil,and after it is heated,add onion pieces.Saute well in a low fire.Next add chopped capsicum  pieces, and fry
it,then add salt.After it turns brown,add 1 tbsp tomato sauce,chilli and soya sauces each 1 tsp to 1 tbsp.Mix well and fry in low fire till the mixture gets a bit dry,lastly add deep fried american corn to it.Saute it in a low flame for 2 to 3 mins,then remove from fire,and serve in a serving bowl.

Here i added a handfull of green peas to the american corn,it makes no differance..

Garnish with onion rings or capsicum..it tastes yummy..

ALOO ULLIKARAM KURA

ALOO ULLI KARAM KURA:
There are many varieties we do with aloo,and here is one such variety without spices..
Boiled and mashed aloo-2 cups
Onions 1 no chopped
2 redchillies(onions +redchillies)
These two are  made into paste-1/2 cup
Tamarind paste-1 tsp
For seasoning:
Oil 2 tbsp
Urad dal 1/2 tsp
Channa daal 1/2 tsp
Red mirchi slits of 3 nos
Mustard 1/2 tsp
Green mirchi 2 nos
Curry leaves Haldhi a pinch
Method:
Place a pan on the stove,add 2 tbsp oil to it and let it heat.
After it is heated add mustard seeds,urad and channa daals,
red chilli slits, and after they are popped add green chilli slits
and curry leaves.Saute well,now add the redchilli onion mixture
and fry for 3 to 4  mins, in low flame .Now add the mashed aloo
and mix well,lastly add 1 tsp tamarind paste(or make tamarind
juice with 1/4 cup of water)and saute well..
It will take 3 to 5 mins time to cook and settle.Switch off the stove,

and serve hot with hot rice or rotis..

ATUKULU UPMA/POHA

ATUKULU POHA
Atukulu, we can make  fast and easiest instant tiffins and snacks with this ,and also it is safe and healthy..
Materials:
Atukulu 2 cups
Chopped onion 1/4 cup

Chopped aloo pieces 1/4 cup
Ground nuts 2 tbsp
Green chilli slits of 3 nos
Red chilli slits of 1 no
Mustard seeds 1 /2 tsp
Jeera 1/2 tsp
Urad daal 1 tsp
Channa daal 1 tsp
Curry leaves a few
Haldhi 1/4 tsp
Chilli powder 1/2 tsp
Salt
Oil 2 tbsp
Method:
Wash and soak poha/atukulu for 5 mins in a bowl .Place a kadai on the stove and add 2 tbsp of oil to it.  After the oil is heated ,add mustard seeds,channa daal,urad daal,red chilli slits,ground nuts ,jeera and fry well . After they are
fried well add green chilli slits,curry leaves and onion pieces and aloo pieces.
Saute well in a low flame,after they are fried and aloo pieces turn tender  and onion pieces are transculent add haldhi and salt.Mix well for a min,now add washed poha/ atukulu and mix well.
Now switch off the stove and serve hot.This dish is very tasty to eat when it is hot.If u like add lemon juice..

AAKAKARAKAYA PULUSU

AAKAKARA KAYA PULUSU
Aakakarakaya /Taesel gourd, found in the months between july to november ,is a tasty vegetable,and is also called as Adavi kakarakaya in some places .We can make varieties with this veggie.Aakarakaya pulusu is one variety as such made in Andhra..
Materials:
Aakakarakaya pieces 2 cups
Chopped in to large pieces
Onion pieces (chopped) 1 cup
Green chillie slits of-  6 to 8 nos
Salt
Tamarind juice 6 cups

Made with a big lime sized tamarind
Jaggery or salt 2 tbsp
Rice flour  2 to 3 tbsp
For tampering:
Oil 2 tbsp
Mustard seeds 1 tsp
Methi seeds a pinch
Red chilli slits of 4 nos
Method:
Place a kadai on the stove,add 2 tbsp of oil to it.
After the oil is heated add mustard seeds ,methi seeds,redchilli slits,and after they pop up ,add aakakarakaya pieces and onion pieces together and saute well..After they are fried to a little brown and onion pieces turn transculent,
then add the prepared tamarind juice in the same kadai. .Add

green chilli slits,jaggery or sugar,and let all the items boil together.After they are boiled add salt.Lastly add 1 cup of water to the rice flour,mix well without lumps,and add the water to the kadai..Let it boil in low flame for about 5 mins.It will bind and gives thickness to pulusu.Transfer into a serving bowl and serve hot..Ideal with hot rice with a dallop of ghee..

U can add jaggery or red or green chillies and salt as per ur taste..

TOMATO BAJJI

TOMATO BAJJI
For tomato bajji the recipe is the same as we do it for normal bajji.But instead of aratikaya or aloo slices i used the whole tomato .And moreover the batter we use for this tomato bajji should be thicker than we use for aratikaya bajji.
A  half tsp of chilli powder can be added to the batter.
Besan powder 1 cup
Rice flour 1/4 cup
salt
redchilli powder 1 tsp
soda bi carb a pinch
Tomatoes should be firm and well washed
Mix all these materials in a bowl and add water in low quantities.The bajji batter should be thick just like idli batter.If reqd add 1 tbsp more,water.
Now place oil in a kadai for deep frying,after the oil gets hot, and ready for deep frying.Then dip tomatoes one by one in the batter,and place in the kadai of hot oil slowly.Deep fry till brown in med heat,and slowly place on a tissue paper.
After preparing tomato bajjis,let them cool a bit,and slowly cut into half with the ends intact,and slowly stuff chopped onion mixture.

For stuffing onion pieces ,chop finely onion into small pieces,add chilli powder,salt and lime juice and stuff it.

ALOO BESAN CHHAPATHI CURRY

ALOO-BESAN CHHAPPATHI CURRY
The easiest chhappathi ki sabji,which even children like to have with chhappathi or puri,is given here.
Materials:
Besan powder 1/2 cup
Chopped aloo 2 nos
Chopped onion 1/2 cup
Salt
Oil 2 spoons
Mustard  seeds 1/2 tsp
Jeera 1/2 tsp
Red chilli 1
Green chilli 2 nos
Curry leaves
Haldhi a pinch
Method:
Place a pan on the stove ,add oil to it.
After heating,add mustard seeds and jeera,after spluttering add red and green chilli pieces ,curry leaves , then onion pieces ,lastly aloo pieces,saute it .
Now add water(1 cup),let it cook for 5 mins.
Then after 5 mins, add water (2  cups) to 1/2 cup besan powder,and  mix well.
Ilike the consistancy of the curry to be soft and loosen thats why i add 2 cups.
Then add the besan water to the aloo mixture and cook in low flame.
See that the bottom of the curry wont turn black,stir it for every 3 mins.
Like wise cook till the aloo piece is cooked.Lastly add salt.Transfer in to a serving bowl,and serve hot with rotis,phulkas or puris.
Children and even elders  like this as it is not spicy,and it is soft.

COOKED RICE -PAKODAS

PAKODAS WITH COOKED RICE
When cooked rice is left over,then u can plan this variety of dish
 which is damn easier..And these pakodas are crispy and tasty ,no body can make it out that these are made with cooked rice until unless u tell them.
Cooked rice-1 cup
Besan powder-1 cup

Onion (chopped finely)1/2 cup
Ginger paste-1 tsp
or
ginger chopped pieces 1 tsp
Amchur 1 tsp
Salt
Chilli powder1 tsp
Garam masala powder 1/2 tsp
Haldhi
Corriander leaves a few
Green chilli 1/2 tsp
small slits or paste
Aloo 1/2 cup mashed
or
Aloo 2 nos finely chopped
Oil for deep frying
Method:
Place all the materials in a bowl.Mix well,if it is tight and not soft
add a little a few tsp of water and mix well in to a paste.
Make rounds of medium size,and press a little with the fingers like wada.
Place in the oil and deep fry till brown.
Serve hot with ginger chutney or tomato sauce..

CAPSICUM ALOO TOMATO CURRY

CAPSICUM ALOO TOMATO CURRY
Again this is a curry ideal for rotis and chhappathis.
Materials:
Capsicum chopped pieces 1 cup
Aloo peeled and chopped into pieces1 cup
Tomato pieces 1 cup
Onion chopped pieces 1 cup
Dhania jeera powder 1 tsp
Red chilli powder 1 tsp
Green chilli 2 nos .slits.
Salt
Corn flour 2 tsp
Kothmeer
Seasoning:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Channa & urad daals 1/2 tsp each
Jeera 1/4 th tsp
Red chilli .1 no. slits.
Method:
Place a pan on the stove add 2 tbsp oil,and after heating add channa,urad daals,mustard and jeera,redchilli slits and saute well.

Then add onion pieces fry till transculent next add chopped pieces of aloo, tomato,capsicum ,and cook in a low temp.If u want u can add 1/2 cup of water,and when it is half cooked add chilli and dhania jeera powder,and lastly salt.Finally add 2 tbsp of corn flour to which 1/2 cup of water is added,its used to bind well.Mix well,switch off after it is done.Garnish with kothmeer before serving with rotis or chhappathis...

ARATIKAYA BAJJI

ARATIKAYA BAJJI:
Aratikaya bajji,is also a favourite snack of most of the people .It is a safe snack when prepared occassionally in home,which is liked by children very much..Moreover being a rainy season every body crave for some hot snack at tea time..

Materials:
Besan flour 1 cup
Rice flour 2 tbsp
Salt
Eating soda a pinch
Aratikaya (round thin slices)
(Raw banana is peeled off and sliced
in to thin rounds as we do for chips)
Oil for deep frying
Method:
Mix besan powder along with rice flour ,salt and soda .Now pour water in the
mixture and mix well ,the batter should be thick in consistancy.
Place a pan with oil on the stove,and after the oil is heated,now dip the banana slices in the batter ,and place them in the hot oil one by one.At a time 6 to 8 bajjis can be fried depending on the size of the pan.Deep fry till brown colour and remove them and place on a tissue paper.
If u like u can eat away with some chutney or tomato sauce.Where as if u want to stuff onion just like the bajji in chat bhandars,then u can stuff in this manner.

For stuffing:
Finely chopped onion pieces 1 cup
Salt
Red chilli powder 1/4 th tsp
Lime juice 1 tsp
kothmeer a few leaves
Method:
Cut prepared bajji in to half(dont seperate it in to 2 halves)

Then stuff onion mixture in to it and place in a bowl.Like wise stuff  the onion mixture in to the bajjis and serve them..It will be as good as u found in chatbhandars..
This dish is straightly from my sister padmapriyas kitchen